How to salt tomatoes in a simple cold way in a bucket, barrel, pan, jars? Recipes for green, red salted tomatoes for the winter. Green and red, tastes like wonderful, salted tomatoes in a barrel for the winter

At the end of autumn, the owners of household plots and vegetable gardens are faced with the problem of what to do with unripe tomatoes, because at the first frost the crop will freeze. In this case, you can remove the fruits and leave to ripen at room temperature or use green vegetables without waiting for them to ripen, for example, prepare salted tomatoes for the winter, based on the proposed recipes.

At the same time, the preparation itself is simple, because vegetables can be salted in large volumes directly in an enameled pan or bucket. A spicy spicy tomato appetizer will complement any dish in winter and diversify the New Year's table.

A simple recipe for pickling green tomatoes in a saucepan

The simplest recipe for making salted tomatoes will appeal to even those who are harvesting for the first time, because you need a minimum of ingredients and skills. It will only be necessary to prepare unripe medium-sized tomatoes with a slightly whitened skin (tomatoes of "milk ripeness") without damage and rotting on the skin.

Ingredients:

Tomatoes - 3 kg
Heads of garlic - 3 pcs.
Hot pepper - 3 pcs.
Parsley and celery - 3 bunches each.
Peppercorns - 6 pcs.
Laurel leaves - 6 pcs.

The brine is prepared from the calculation:

Water - 1 l
Salt - 2 tbsp.

How to make pickled tomatoes:

Thoroughly wash the tomatoes, pouring in batches into a colander. Dry vegetables on cotton towels.
Blanch the tomatoes in boiling water in a colander for 5 minutes. Cool vegetables quickly under running cold water.
Wash greens, dry and finely chop. Peel and rinse garlic cloves. Grind hot peppers into rings.
Wash the pan well in a soapy or soda solution, scald with boiling water. Put peppercorns and laurel leaves on the bottom of the container.

Attention! Place a large bowl or basin under the pan, as the brine will stand out during fermentation and drain along the walls of the dish.

Prepare a simple brine by boiling water with salt for 5 minutes. Cool liquid to room temperature.
Spread the prepared tomatoes in a single layer in a saucepan. Put garlic cloves, capsicum rings and chopped greens on top. Alternate layers, filling the pan to the top.
Pour cold brine over tomatoes. Cover the pan with a plate, place oppression on top. Cover the workpiece with a thin towel.
Leave the workpiece in a cool place for 10-14 days. After that, you can taste the salting of green tomatoes in a bucket, cooked in a cold way. After that, you can arrange the tomatoes in sterile jars, close the lids and store in the refrigerator or leave in a saucepan in a cold place.

Salted tomatoes in tomato juice

Another way to pickle green tomatoes in a saucepan is very popular, as it helps to preserve the vitamin composition of the vegetable. At the same time, a feature of this recipe is the use of tomato juice instead of brine, which will add piquancy and rich flavor to the workpiece.

Components:

Tomatoes - 6 kg
Blackcurrant leaves - 100 pcs.
Salt - 0.5 kg.
Mustard grains - 1 tbsp.

Cooking algorithm:

Wash green tomatoes well under running water and dry on towels.
Grind 1/2 of the tomatoes in a meat grinder. Mix the resulting tomato puree with spices and salt to taste. The mass should turn out moderately salty.
Wash the pot or bucket with soda, pour boiling water over and dry.
Rinse currant leaves with water and dry.
Put currant sheets in an even layer on the bottom of a sterile container. Put a layer of green tomatoes on top of the leaves, sprinkling the vegetables with salt and mustard seeds. Alternate layers of tomatoes with salt and currant leaves, filling the pan completely. Close the workpiece with currant leaves with the last layer.
Pour the contents of the pan with tomato juice. Close the container on top with a plate and put oppression.
Transfer the workpiece to a cold room. After 2-3 weeks, tomatoes in their own juice are ready.

Pickled tomatoes with vinegar

Harvesting green tomatoes takes a lot of time. The vegetable contains a solanine component, which is destroyed over time only when exposed to salt and lactic acid formed during fermentation. You can speed up the process and enjoy pickled tomatoes the very next day by adding vinegar to the workpiece.

Products:

Tomatoes - 1.8 kg
Carrots - 0.3 kg
Pepper pod - 1 pc.
Head of garlic - 1 pc.
Salt - 2 tbsp.
Sugar - 5 tablespoons
Vinegar - 100 ml.
Peppercorns - 4 pcs.
Laurel leaves - 4 pcs.

The process of preparing quick-salted tomatoes:

Wash the tomatoes, dry and cut into large slices.
Peel the carrots, rinse and grate on a coarse grater.
Cut capsicum into thin rings.
Peel the garlic cloves and chop into transparent slices.
Put the tomatoes in a saucepan, layering with carrots, garlic and pepper rings.
Fill a pot with tomatoes to the top with boiling water. Leave the liquid in the pan for 15 minutes. Carefully drain the water into another container and boil again. Add spices, salt, sugar and vinegar to boiling water.
After boiling again, pour the brine into the pan with the tomatoes. Cover the container with a lid and leave overnight at room temperature. The next day, you can try green tomato pickles in a saucepan prepared according to this recipe.

Salted tomatoes in a bucket

If the house has a cellar and a large bucket, a basin or a saucepan with a volume of 20-30-40 liters, you can pickle the tomatoes like in a barrel. It is green tomatoes that are better than red ones for harvesting in large volumes, since they do not deform during ripening.

Components:

Tomatoes - 20 kg
Dill (greens with umbrellas) - 400 g.
Cherry, currant, grape, oak leaves - 15 pcs.
Horseradish leaves and root - 200 g.
Celery, parsley - 1 bunch each.
Tarragon - 200 g.
Garlic - 600 g.
Capsicum - 5 pcs.
Water - 20 liters.
Salt - 1.4 kg.
Sugar - 4 tbsp.

How to salt green tomatoes in a bucket:

Dissolve coarse rock salt in hot water and leave for 30 minutes to settle the precipitate. If desired, sugar can be mixed into the brine.
Wash the tomatoes and cut into large slices.
Rinse and chop the greens, garlic cloves, peel the horseradish, finely chop.
Put some greens and leaves on the bottom of the pan. Arrange the tomato slices on top. Then layer the workpiece with garlic, pepper, herbs, leaves and horseradish. Repeat layers, filling the pot to the top. From above close the workpiece with dill sprigs.
Pour the cooled and filtered brine over the tomatoes. From above, cover the workpiece with a lid turned upside down, or a plate, put oppression on top.

salted tomatoes

Attention! To avoid mold, you can cover the workpiece over the brine with a clean cloth and sprinkle with mustard powder. Then install oppression.

Move the workpiece to the basement. The treat will be ready in 1.5 months.

In an apartment, you can pickle tomatoes and leave at room temperature. For 7-10 days, pack the tomatoes in clean jars, pour in brine and leave in the refrigerator for 3-4 weeks.

Salted tomatoes stuffed with garlic

The recipe involves stuffing vegetables with garlic. Therefore, the appetizer is not only spicy and fragrant, but also spicy.

Components:

Tomatoes - 1.5 kg.
A bunch of any greens - 1 pc.
Garlic - 2 heads.
Sugar - 0.2 kg.
Salt - 2 tbsp.
Water - 1 l.
Vinegar - 100 g.

The process of preparing a spicy snack.

During the ripening season of juicy tomatoes, many housewives begin to preserve vegetables, but if you want something salty at any other time of the year, then there is a great way out. You can prepare salted tomatoes, which are made in several ways using different products (garlic, herbs, vegetables, spices). The process of preparing tomatoes is simple, the main thing is to stick to the recipe.

How to pickle tomatoes

There are many options for how to cook lightly salted tomatoes. To get fragrant, beautiful and very tasty tomatoes, you need to familiarize yourself with the technology of the culinary process in detail and follow it clearly. First, prepare all the ingredients, and then proceed directly to salting. Here are some useful tips to help you properly grind red fruits:

To make the vegetables more tasty and fragrant, they are salted with slices (cut into 4 parts) or a puncture is made with a toothpick in the stalk area. Plus, they dry out better.
Salted tomatoes are made in a glass container, saucepan, bag. It is convenient when the container is wide and spacious.
To enhance the taste, you can stuff the fruits (red, green). Garlic, greens (parsley, dill, onion feathers, cilantro), cabbage, lettuce or hot peppers are often used as fillings.
After salting, tomatoes are best stored in the refrigerator, because this way they last longer. Another secret: so that the lightly salted snack does not turn sour, the lid of the jar must be smeared with mustard from the inside.

What varieties of tomatoes to choose

It is recommended to take dense, undamaged, unripe vegetables for pickling.. Perfect variety "cream", cherry tomatoes and similar options. You can harvest red, yellow and green fruits. Yellows are sweeter, while greens have a sour, savory taste. It is desirable that all fruits for pickling be of the same size and the same level of maturity.

How much to salt tomatoes

The duration of salting, as a rule, depends on the specific recipe, the desired result, the method of fermentation and the variety of tomatoes. The average cooking time for salted tomatoes ranges from one day to several weeks. In some cases, it will take about 1-2 months. For example, hot salting lasts 3-7 days, and cold - from 2 to 4 weeks. You can prepare vegetables for the winter.

salted tomato recipe

Today there is a wide range of recipes on how to cook delicious salted tomatoes. You can use green or red fruits for these purposes, use a variety of spices, spices, seasonings, herbs, and other vegetables. It is customary to prepare an appetizer in a glass jar, but often a bag, a large pot or bowl is used. The result is tasty and appetizing, if you strictly follow the chosen culinary algorithm.

Time: 30 minutes (+ a day for salting).
Calorie content: 34 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The first way to prepare a fragrant, juicy and tasty snack is salted green tomatoes. Sometimes the fruits are replaced with yellow tomatoes. Sugar is added to the marinade, so during the salting process, slight fermentation occurs, which allows you to achieve a piquant, spicy taste. The main thing is that the tomatoes are strong and intact. Salted tomatoes are made relatively quickly - about 24 hours.

Ingredients:

cream - 2 kg;
sugar - 3 tbsp. spoons;
salt - ½ tbsp. l.;
water - 1.5 l;
garlic - 4 cloves;
apple cider vinegar (5%) - 1 tbsp. l.;
dill - 1 bunch;
chili pepper - ½ part;
ground black pepper.

Cooking method:

Wash the vegetables well, remove the stems.
Chop the garlic with a sharp knife.
Pour water into a bottle or large bowl. Pour in sugar, salt. To stir thoroughly. Then add vinegar.
Place garlic, dill sprigs in a jar (leave a little).
Spread the green fruits on top, pepper and lay out the chili.
Fill with brine. Add the remaining dill.
To cover with a lid.
Send to the refrigerator for a day.

Salted Instant Tomatoes

Time: 20-30 minutes (+ a day).
Calorie content: 25 kcal.
Purpose: appetizer, pickle.
Cuisine: Russian.
Difficulty: easy.

To pamper your family with something delicious, you can make instant tomatoes with garlic and herbs. This homemade snack comes out very juicy, fragrant and incredibly appetizing. Fall in love with it from the first tasting. According to this recipe with a photo, red or yellow fruits are lightly salted, the main thing is that they are undamaged and have a dense structure.

Ingredients:

cream - 1 kg;
salt - 1 tbsp. l.;
garlic - 10 cloves;
peppercorns - 4 pcs.;
water - liter;
parsley - 1 bunch.

Cooking method:

Wash the tomatoes thoroughly. Dip them in boiling water for a couple of minutes and remove the skin.
Chop the parsley with a knife.
Put tomatoes in a jar, and pour greens on top.
Add pre-chopped garlic cloves, pepper.
Prepare brine. Heat water, add salt and stir until it is completely dissolved.
Pour the liquid over the tomatoes.
Cover the jar with a lid.
Leave in a cold place for 24 hours.

With garlic and herbs

Time: 30 minutes (+1.5 days).
Calorie content: 30 kcal.
Purpose: pickle.
Cuisine: Russian.
Difficulty: easy.

Fragrant, tender, excellent appetizer for all occasions - lightly salted red tomatoes with garlic and herbs. This option is suitable for a family dinner or a festive feast.. Anyone who prefers spicy pickles will definitely like this dish. For a simple recipe, you will need some ripe tomatoes, garlic, salt, granulated sugar and fresh herbs.

Ingredients:

cream - 10 pieces;
sugar - 1 tbsp. the spoon;
water - liter;
garlic - 8 cloves;
salt - 2 tbsp. l.;
dill - 1 bunch.

Cooking method:

Peel the garlic. Crush under pressure. Finely chop the dill. Mix in one container.
On washed tomatoes, make cross-shaped cuts on both sides. Stuff with the mixture.
Place fruit in a large bowl. Pour them with a cold marinade of water, sugar and salt.
Salt vegetables under oppression at room temperature. The appetizer will be ready in 1-1.5 days.

with mustard

Time: 30-40 minutes (+ 1.5-2 days).
Servings: 7-10 persons.
Calories: 33 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Another interesting option on how to prepare tomatoes is to grind them with mustard. The recipe is simple and straightforward, so even a novice cook can handle it. If everything is done correctly, then in a day and a half or two it will be possible to please yourself with a fragrant, spicy snack of ripe tomatoes. Based on the number of products, the pickle is designed for 8 servings.

Ingredients:

dry mustard - 12 tsp;
vegetables - 8 kg;
salt - ½ tbsp.;
allspice and bitter peppers (ground) - ½ tsp each;
water - 5 l;
lavrushka - 6 pcs.;
blackcurrant leaves - 5 pieces.

Cooking method:

Put the cream into a large, deep container. Each layer is interspersed with currant leaves.
Boil water, add salt, then cool.
Add mustard to the brine, mix thoroughly and leave until the marinade becomes transparent.
Pour tomatoes, set oppression on top.
Salt in a cool place for 1.5-2 days.

Salted tomatoes in a bag

Time: half an hour (+ 2 days).
Servings: 2-3 persons.
Calories: 23 kcal.
Purpose: pickle.
Cuisine: Russian.
Difficulty: easy.

An appetizing snack can be made in a plastic bag. This dish is classified as easy, fast and very tasty. For this recipe for lightly salted tomatoes, marinade is not used, vegetables are marinated in their own juice. To enhance the taste of pickles, you can add a little lettuce pepper. When the tomatoes are ready, it is better to transfer them to a jar.

Ingredients:

cream - 1 kg;
salt - 2 tbsp. l.;
bell pepper - 3 pcs.;
fresh herbs (any) - to taste;
black pepper.

Cooking method:

Purchase a strong ziplock bag in advance (you can use a regular one).
Place chopped tomatoes inside.
Then add salt, pepper, seasonings to taste.
Close the bag well, shake the ingredients gently to mix them.
Put the workpiece in the refrigerator for two days. Turn the bag over several times so that the lightly salted tomatoes are thoroughly saturated with juice.

Recipe for cooking in a saucepan

Time: 30-40 minutes (+ 2 days).
Servings: 2-4 persons.
Calorie content: 32 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Delicious, fragrant vegetables can be salted not only in a glass jar. For these purposes, a capacious pan is perfect. This method is popular among housewives, because it is much more convenient to put tomatoes inside and take them out after cooking. Before pickling the tomatoes in a saucepan, it is worth preparing all the necessary products in advance.

Ingredients:

vegetables - 8 pcs.;
sugar - 1 tbsp. l.;
garlic - 5 teeth;
salt - 1 tsp;
water - liter;
dill, parsley;
bay leaf - 3 pcs.;
hot, fragrant peppers.

Cooking method:

Wash the tomatoes, cut in half.
Finely chop the garlic with a sharp knife, tear the greens into twigs.
Put half of the greens, pepper, garlic and lavrushka on the bottom of the pan.
The next layer is cream.
Boil water, add sugar, salt. When they dissolve, pour the vegetables with hot marinade.
Put the remaining greens to the rest of the products.
Cover the container with a lid or plate on top, press down with a jar of water.
Salted tomatoes will be ready in two days.

stuffed tomatoes

Time: 40-60 minutes (+ 3 days).
Servings: 8-10 persons.
Calorie content: 20 kcal.
Purpose: pickle.
Cuisine: Russian.
Difficulty: easy.

To diversify the snack menu and treat your loved ones with something unusual, it is worth bringing to life the recipe for lightly salted stuffed tomatoes. If you cook the dish strictly according to the recipe, then it turns out tender, juicy and looks appetizing when served.. For snacks, the “cream” variety is used - such tomatoes are easier to stuff, moreover, they do not fall apart when salted.

Ingredients:

water - 2 l;
salt - 4 tbsp. l.;
cream - 3 kg;
carrot - 1 pc.;
sugar - 2 tbsp. l.;
white cabbage - 1 fork.

Cooking method:

Wash the tomatoes well, cut off the caps from them. Remove core.
Grind the peeled carrots on a grater, finely chop the cabbage. Mix products.
Arrange the minced meat in tomato cups, gently tamp the filling.
Place in a deep saucepan.
Dissolve sugar and salt in cold water. Pour the contents of the saucepan.
Put the pickle under oppression for three days.
Transfer the finished pickled fruits to a clean jar, and strain the brine through a sieve or gauze.
Store salted tomatoes in the refrigerator.

Armenian Tomatoes

Time: 20 minutes (+ 3-4 days).
Servings: 2-4 persons.
Calorie content: 25 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe is spicy, spicy and incredibly tasty Armenian-style tomatoes. They will be appreciated even by a picky gourmet. Lightly salted quick-salted vegetables are easy to make, but the result is gorgeous. The cooking process takes a little time, but salting will take several days. Spicy, appetizing salted fruits are best stored in the refrigerator.

Ingredients:

garlic - 2 heads;
cream - 1-1.5 kg;
parsley - a bunch;
salt - 2 tbsp. l.;
ground black pepper.

Cooking method:

Grind greens, combine with finely chopped garlic.
Cut off the caps from the tomatoes (make small cuts, not completely).
Place a generous portion of minced garlic and parsley into each cut.
Arrange the vegetables in a saucepan or large bowl in rows.
Pour cold brine (water + salt).
Put under oppression for a day at room temperature. And then another two days in the refrigerator.

Pickled salted tomatoes

Time: half an hour (+ 4 days).
Servings: 3-4 persons.
Calorie content: 32 kcal.
Purpose: pickle.
Cuisine: Russian.
Difficulty: easy.

If the ideas are over, and the soul and body are asking for salty, then lightly salted pickled tomatoes are the perfect choice. To prepare a fragrant snack, you need to have at hand a minimum of available products and some free time. The recipe uses a classic brine, a variety of "cream" and garlic for spicing.. The duration of salting is four days.

Ingredients:

garlic - 5 cloves;
cream - 1 kg;
water - liter;
sugar and salt - 1 tbsp. l.;
bay leaf - 3 pcs.

Cooking method:

Wash vegetables. Prick the tomatoes with a toothpick in several places.
Cut garlic cloves into halves.
Put the tomatoes in layers in a saucepan, alternating with parsley and garlic.
Boil water, add salt, sugar. Stir until completely dissolved. Allow the brine to cool (slightly).
Pour tomatoes with warm marinade. Ferment under oppression for four days.
Store ready-salted pickled vegetables in the refrigerator.

Quick tomatoes with horseradish

Time: 30 minutes (+ 3 days).
Servings: 3 persons.
Calorie content: 35 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe for how to quickly make an unusual snack is tomatoes with horseradish. Lightly salted vegetables are moderately spicy and very fragrant. Fans of spicy food will be delighted. The snack dish is salted for three days, and the preparatory activities take about an hour. In addition to horseradish, favorite spices and fresh herbs are added to salted tomatoes.

Ingredients:

fresh horseradish - 1 root + leaf;
dill - a bunch;
vegetables - 1 kg;
sugar - 1 tbsp. l.;
water - 1.5 l;
salt - 3 tbsp. l.;
bay leaf - 3 pcs.;
garlic - 2 cloves;
black peppercorns.

Cooking method:

Wash tomatoes under running water. Make punctures with a toothpick in each fruit.
Put sprigs of greens, a whole leaf of horseradish, finely chopped garlic at the bottom of a deep bowl. Spread vegetables on top.
Dissolve sugar and salt in cold water. Add lavrushka, chopped horseradish root, pepper. Boil.
Pour the contents of the bowl with hot brine.
Keep under a closed lid (you can use a plate) for three days at room temperature.

Ways to pickle tomatoes

There are several methods by which salted vegetables can be made. Consider the most popular cooking options:

Cold salting method. Vegetables are poured with cold marinade, oppression is placed on top (often it is a lid, a cutting board or a plate, and on top is a jar of water). Such an appetizer is salted in barrels, buckets, large bowls and pans. You need to store the workpiece in a cold place.
Hot way. As a rule, the ingredients are laid out in a glass container, and then poured with boiled hot brine.
Another option is dry salting (without the use of marinade). Vegetables are placed in a pan or bag, generously sprinkled with salt, seasonings, put oppression on top or placed in a cold place.

Video

Above is only half of the serving, which is designed for three 3-liter jars. If you have nowhere to store such tomatoes, I think you will find a place for these jars in your refrigerator. And if you have a cellar, great, feel free to make the whole portion and in the end you will get six 3-liter very tasty tomatoes.

1. Prepare all the necessary products, along with the container. Banks need to be taken clean, it is possible with a small defect. That is, there may be a chipped piece on the neck. I also stack in such banks. Because they do not need to be rolled up, but only closed with plastic covers.

Rinse tomatoes under cold running water. Rinse the celeriac with water and shake lightly. Peel the garlic. All other ingredients do not need to be washed.

2. Now, at the bottom of the jars we put 2 leaves of bay leaves, allspice peas - 10 pcs., Three cloves of garlic, cut into several pieces, a sprig of celery and dill.

Next, fill the jars with tomatoes as tightly as possible. In almost filled jars, add 2 more cloves of garlic, celery and dill. That's almost all. It remains to prepare the brine. In this recipe, I will have it cold.

3. Pour exactly 3.5 liters of water into the pan. It is advisable to take water from spring, well and, at the worst, tap water. But she needs at least a day to settle. But if you are confident in your tap water that it is super, feel free to fill it with it. Unfortunately, I cannot say the same about our water. So, in a container with measured water, pour salt, sugar and pour in vinegar.

Aspirin is not put in so that the tomatoes do not get moldy. With them, tomatoes taste completely different. Once I asked the owner of this recipe, Lucia Ivanovna, maybe aspirin is not needed here. To which she replied that without aspirin, tomatoes are not as tasty. We mix everything well. The taste of the brine is moderately salty, sweet and slightly sour. Let the brine stand a little and fill ours. There is just enough brine for these jars. Now that the brine has been poured, on top, you need to add 3 aspirin tablets to each jar.

4. That's all, we close the jars with plastic lids and send them to the cellar or refrigerator. It will be possible to taste tomatoes in a couple of weeks. Have a little patience and the result will not keep you waiting long.

Here is such a quick and very tasty recipe for salting tomatoes for the winter, cooked in a cold way. I hope you enjoyed the recipe for pickling tomatoes for the winter. Send your comments, share your impressions. Maybe someone has questions, ask. I will gladly answer them.

Have a nice day, and maybe evening, and see you soon!