How to salt green tomatoes in a bucket. Salting tomatoes for the winter in a cold way in a bucket, barrel, jar under a nylon lid

Recipes for salting tomatoes.

What hostess does not want to please her household with delicious salted tomatoes in winter. Especially those that are like from a barrel. Yes, now at home, probably, no one has such wonderful dishes left. But you can do without it. Especially with today's abundance of recipes.

Barrel tomatoes in a jar under a nylon lid with cold brine for the winter

This recipe is very easy to prepare and does not require unusual ingredients. And most importantly - even a novice hostess will cope with it. Moreover, you do not need to mess with the twist, and you can try such tomatoes in a few days.

Necessary:

Tomatoes - 2 kg (more can be, it all depends on who, how dense the styling will be)
Dill - a few umbrellas
Horseradish (root) - 10 g
Currant and cherry leaves - 10-20 g each (several pieces)
Garlic - 5-6 cloves
Hot red pepper - ¼ of the whole
Salt - 120-150 g
Water - 2 l

Goodies from a barrel

Cooking method:

Banks must first be steamed, so our twist will last longer.
Arrange the washed tomatoes. It is necessary to lay tightly, but in moderation. To not be crushed and not choke.
Wash the necessary leaves and cut the horseradish with pepper into pieces. Peel the garlic, but do not mince it. Some people insert cloves directly into the tomatoes, but this is not necessary.
In the process of laying, periodically add spices. And do not forget to put them also on the bottom before laying.
Pour yummy with salted brine and forget for a couple of days.
Ready! Store these tomatoes in the refrigerator or other cool place.

Barrel tomatoes in a bucket in a cold way for the winter

Of course, in wooden barrels, the taste of a tomato is simply indescribable. Tolley so the tree affects the salting, or you just need to follow the technology. Just want to note that the composition of spices may vary slightly. After all, each housewife has her own recipe, to which she comes by trial and experiment. Below is a recipe that our grandmothers used.

Ingredients:

Tomatoes - about 10 kg (this is taking into account the fact that the bucket will be 10 liters)
Leaves of currant, cherry, oak and amaranth - 7-10 pcs.
Garlic - one large head
Bay leaf - no more than 5-7 units
Peppercorns - 10-15 peas
Horseradish (root and leaves) - one medium size
Dill (umbrellas, leaves) - a few pcs.
Salt - 2 cups
Sugar - 1 cup
Water - approximately 10 liters (depending on the styling, the volume may vary)

Salt in a bucket

Further actions:

First, you need to prepare the tomatoes. They don't have to be the same size. It is much more important that they are ripe, elastic and without flaws.
At the bottom of the bucket we put the washed leaves of herbs, dill, bay leaf.
Next, we are laying the tomatoes themselves.
And do not forget to periodically add more leaves, horseradish, pepper and garlic.
Place the remaining spices on top as well.
Pour the cooked vegetables with a cool sweet-salty brine
Close the bucket with gauze, and put a plate with some kind of load on top. This is necessary so that the tomatoes do not float and soak well.
Put in a warm place for 2-3 weeks. And then send to a cool room.

Barrel tomatoes in a cold pot for the winter

In principle, the recipes themselves are similar to each other. At least the composition and ingredients. That's just, their number directly depends on the volume of dishes. Below is a recipe that is often used when pickling a tomato in a saucepan. It is immediately worth noting that the container should be taken a little more than the number of tomatoes.

Tomatoes - 2 kg
Hot pepper (best light) - 1 pc.
Bay leaf - 3-4 pcs.
Peppercorns - 5-7 peas
Garlic - 3-5 cloves
Dill (umbrellas) - 4 units
Salt - 3 tbsp.
Sugar - 1 tbsp.
A sheet of horseradish, cherries and currants - 2-3 pcs.
Vinegar - 2 tbsp.
Water - approximately 2-2.5 liters

Appetizing appetizer

Salting method:

At the bottom, of course, lay out a little spice.
Then carefully place the tomatoes, periodically adding seasonings.
Also put the remaining leaves, dill and garlic on top of the tomato.
Prepare the brine, add vinegar and pour the resulting water (cold) over our tomatoes.
Cover them with a lid and leave for 5-7 days in a room. And then put it in the cellar or on the balcony.

By the way! If you don't want to use vinegar, add a little more salt and sugar. The calculation is this - for 1 liter of water you need 2 tbsp. salt and 1 tbsp. Sahara.

Barrel tomatoes in a barrel with cold brine for the winter

If you have found an old wooden barrel at home (and even in a usable condition), then we can say that you are extremely lucky. If it's new, then even better. Salting tomatoes in a barrel is easy. Even if they are simply poured with salt water, the taste will be unforgettable. But after all, every housewife wants to please and surprise with her new and unusual recipes.

Required Ingredients.

Tomatoes - 8-10 kg (the amount depends on the volume of the barrel, but it is better not to take too large)
Cherry, currant, oak and grape leaves - 10-15 pcs.
Dill umbrellas - 7-8 pcs.
Garlic - 2 heads
Horseradish root - 1 large or two medium
Horseradish and parsley leaves - a few sprigs
Hot pepper - 1-2 pcs. (depending on taste preferences)
Salt - 700-800 g
Water - 10 liters (a little less if you take a 10-liter barrel)

Incredible yummy

Cooking method:

Cover the bottom with grass leaves.
Then lay out two layers of tomato, and insert garlic, pepper and horseradish into the resulting holes.
Add spices again and again the words of tomatoes.
So alternate to the very edge. But, you need to leave 5 cm to the top.
Cover the top with the remaining spices and herbs.
Prepare a saline solution and pour tomatoes over it. Ideally, cold well water should be used.
Tie the top of the barrel with gauze and put a plate with a load.
Put in a warm place for 5 days, and then put in the cellar. Or another room, the main thing is that the temperature is not higher than 5 ° C.

Helpful Hints:

Tomatoes need to be laid tightly enough so that they are evenly salted and do not come across salted.
Sometimes mold will appear in the barrel over time. Therefore, you can add a few mustard peas or a couple of tablespoons of vegetable oil.
Under the barrel you need to put a pallet. After all, liquids need to merge somewhere.
By the way, it is best to store such tomatoes in a dark place. That is why the cellar has to be an assistant.
And yet, pine barrels should not be taken. In them, tomatoes can be slightly bitter.

How to pickle red tomatoes with cold water without mustard vinegar?

As they say, among the people, pickling tomatoes in a cold way is fermenting. They do not undergo any heat treatment, and everything happens due to fermentation. Many people do not want to use vinegar. And there are recipes that will help maintain a beautiful appearance and allow you to keep salting longer. For example, with mustard.

Ingredients:

Tomatoes - 1.5-2 kg (depending on how many cans there are and how dense the styling will be)
Allspice - a few grains
Bay leaf - 3-4 leaves
Garlic - 4-5 cloves
Currant and cherry leaves - 4-5 units each
Horseradish - 1 small root
Salt - 2 tbsp.
Sugar - 1 tbsp. with a slide
Dry mustard - 2 tbsp.
Water - 1 liter (maybe a little more)

Spicy and spicy

Salting method:

It is important to take brown tomatoes. Because with mustard, overripe tomatoes can lose their shape or even fall apart.
Put the tomatoes in a jar or jars (depending on the volume).
Place spices through one or two layers. And you can lay them along the edge of the jar, thus closing the holes.
And do not forget to put some greenery on the bottom and on the very top.
Pour the chilled sweet-salty brine over the tomatoes. Let's not forget the mustard.
Pour jars and close with capron lids. Leave it warm for a few days, and then put it in the cellar, refrigerator or balcony.

How to pickle red tomatoes with cold water without vinegar with aspirin?

Aspirin is popularly used as a preservative. It is thanks to him that the sourdough lasts longer, does not become cloudy, and the taste and appearance of salted products are also preserved. Now, however, it is considered a bit of a controversial drug.

Since, some argue that it is undesirable to use it during conservation. But our grandmothers also resorted to his help, and the tomatoes turned out to be very tasty.

Ingredients:

Tomatoes - up to 2 kg
Peppercorns and allspice - a few grains each
Bay leaf - 3-4 leaves
Currant and parsley leaves - 5 branches each
Dill umbrella - 3-4 pcs.
Hot pepper - 1 small
Onion - 1 medium size
Aspirin - 2-3 tablets (depending on the number of cans)
Salt - 80-100 g
Water - up to 2 l

Adding salt pills

Cooking method:

Put the leaves and dill on the bottom of the jar.
Next, you need to tightly stack the tomatoes, periodically adding other spices.
Cut the onion into half rings and also sometimes add to the styling.
Pour tomatoes with cold brine with 1 tablet.
Close with a capron lid and send to a cool place.
These tomatoes will be ready in 2-3 weeks. By the way, in large containers fermentation occurs faster than in jars.

How to pickle green tomatoes with cold water for the winter?

Green tomatoes have a very spicy and unique taste. And most importantly, they perfectly retain their appearance in the process of salting. There is nothing difficult in their preparation. In this case, it is only important that the tomatoes are the same size and medium in size.

Required components:

Tomatoes - 2.5 kg
Bay leaf - a few leaves
Peppercorns and allspice - 5-6 grains each
Garlic - 1 small head
Dill umbrella - 3-4 pcs.
Leaves of currant, horseradish and parsley - 2-3 pcs.
Salt - 4 tbsp.
Water - 2 l

Salting greens

How to pickle green tomatoes:

As usual, wash the tomatoes and green leaves, peel the garlic.
Put a little seasoning on the bottom of the jar, and then lay the tomatoes. Tight, but very neat.
Add more spices between layers or in holes between tomatoes. And do not forget to put dill and a few leaves on top, as well as garlic and pepper.
Pour the prepared brine over the stacked tomatoes.
Close the lid and put in a cool place.

Video: How to salt tomatoes in jars at home?

Many housewives are faced with the need to store tomatoes until winter. Cold pickling recipes will help with this. This method does not require special culinary skills. The taste of tomatoes is rich and spicy, as if salted inside a wooden barrel.

When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for harvesting tomatoes is salting. The cold method of canning is able to keep a maximum of useful substances inside. At the same time, the preservation in the jar resembles the taste of the barrel. Subject to the rules of this process, you will get salting, as in ancient times.

Salting tomatoes for the winter in a cold way involves careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. IN

In most cases, banks of large volumes are chosen. To prepare them, they must be thoroughly washed using a soda solution, rinse it off. Then, you should pour over the containers with boiling water and hold for a while over the steam to destroy the bacteria. Another method of sterilization is heating in the oven. Immediately place the fruits in the prepared vessels, roll them up under metal lids or close them with nylon ones.

Harvesting salted tomatoes is a snack recipe that our ancestors used. In ancient times, they were placed in large wooden tubs or barrels, which in height could reach the chest of a child. Poured vegetables with cold brine with a high content of salt and spices. The ingredients helped to preserve the beneficial properties of the plant for the winter. Barrel tomatoes turned out very tasty, spicy.

However, today it is difficult to salt them inside the barrel in a cold way. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the brine correctly and choose the right variety of fruit. Salting technology requires the following steps:

processing vegetables and containers;

brine preparation;

bookmark tomato and spices;

filling with cold brine;

closing with a lid.

Salting tomatoes in jars for the winter requires the correct selection of fruit varieties. Among them, you can choose the following:

Oak - the variety is characterized by a rounded shape and small size, it fits comfortably inside the salting vessels. Gives a friendly and early harvest.

Liana - gives large fruits, which are approximately equal in size. Tomatoes of this variety are dense and very tasty, ripen early.

Fighter - has an elongated shape with a pointed tip, fits well inside the jar.

Truffle red - shaped like a pear, with a ribbed surface. Perfectly tolerates salting, does not fall apart. The fruits have a sweet taste.

Cold-salting tomatoes requires making a brine. It is made from sugar and salt. You can add spices: bay leaves, currant and cherry vegetation, pepper or mustard. The ingredients depend on the recipe you choose. The easiest way to get a filling involves dissolving a tablespoon of salt in 1 liter of water. The solution must be boiled and then cooled. Tomatoes stacked in containers are poured with cold brine.

The question of how to properly salt tomatoes can be answered by popular cold canning recipes. Any gourmet will choose an appetizer suitable for taste and aroma. It is important to strictly follow the recipe and withstand the workpiece for a certain amount of time. Pickles made by yourself will help diversify the winter menu and preserve the beneficial properties of the fruit.

Salting tomatoes for the winter quickly in a cold way according to an old recipe involves the use of the following components:

ground red pepper - 1/2 tsp;

dill (seeds);

vinegar essence - 1 tbsp. l.;

table salt - 1 tbsp.;

tomatoes - 2000;

water - 5 liters;

sugar sand - 2 tbsp.;

blackcurrant leaves - 1 handful;

horseradish leaves.

Start by preparing the brine. Add sugar, salt, currant greens to water, pour red pepper. Place on the flame, wait for signs of boiling, leave to boil for a few minutes. Then, remove and let cool. Pour vinegar into the cooled liquid.

Put spices on the bottom of clean jars, then fill the vessels with tomatoes. Pour brine over vegetables in jars, roll up with metal lids and leave to be stored in the cold.

tomatoes - 2000;

laurel leaf - 6 pcs.;

cherry leaves - 4 pcs.;

dill in seeds - 60 g;

black currant leaves - 4 pcs.;

dry mustard - 30 g;

salt - 3 tbsp. l.;

granulated sugar - 5 tbsp. l.;

water - 2 l;

black peppercorns - 10 pcs.

Select tomatoes that have small brown stripes (slightly unripe), the same size. Fruits should not be dented and cracked, rotten. Wash them, wipe them with paper towels and put them in clean jars.

While immersing tomatoes in vessels, shift them with spicy plants.

Prepare the brine. To do this, boil water by adding salt, pepper and sugar to it. When the liquid becomes hot, dissolve the mustard powder there. Leave the brine to cool down.

Pour the contents of the jars with cold liquid, close with nylon lids. Send pickled vegetables inside the refrigerator or cellar for several days.

Tomatoes pickled in this way may crack, but they will turn out tasty and healthy. For the manufacture you will need components:

tomatoes - 4 kg;

horseradish leaves;

dill umbrellas;

cherry greens;

currant leaves;

salt - 2 packs.

You will need a large clean container. Suitable, for example, a bucket. Place plants at the bottom.

Lay the vegetables on the spices, which should be chopped near the stem.

When laying, sprinkle the fruits with salt. Cover the tomatoes with horseradish and press with a circle of wood with oppression. Put the pickles in heat, leave for a day. Then, move to a cold place.

To make pickling tomatoes for the winter in a cold way, take the ingredients in a three-liter jar:

head of garlic - 2 pcs.;

coarse salt - 6 tbsp. l.;

tomatoes - 3000 g;

blackcurrant leaf - 4 pcs.;

horseradish leaf;

granulated sugar - 2 tbsp. l.;

dill umbrella - 2 pcs.;

vinegar (9%) - 2 tbsp. l.;

cherry leaf - 5 pcs.

Select vegetables, wash and chop in the stalk area. Clean glass containers well with water and detergent, wipe dry.

Place the washed spices at the bottom of the container. From above, start pushing the fruits, placing currant and cherry greens, garlic cloves between them.

Pour salt and sugar into a jar, pour in water and vinegar. Cover the preservation with a polyethylene lid, place in the refrigerator.

tomatoes - 1 kg;

water - 1 l;

blackcurrant leaves - 2 pcs.;

dill seeds - 50 g;

sugar - 1 tbsp. l.;

black peppercorns - 14 pcs.;

salt - 2 tbsp. l.;

cherry leaves - 4 pcs.

Put water on the fire in a saucepan, pour salt and sugar into it, add peppercorns, leaves and dill. Boil it for a few minutes, leave to cool.

While cooling the liquid, soak the green fruits in cooled boiled water.

Cut the prepared tomatoes in the stalk area, place them in clean jars treated with boiling water.

Pour cold brine over vegetables.

Cover the finished preservation with plastic lids, leave for 5 days at room conditions. Then, store in the refrigerator or basement.

Be honest, do you know how to salt tomatoes for the winter? Salting a tomato for the winter is a very simple and not laborious process, but not all hostesses get delicious salted tomatoes for the winter. And today, dear friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years.

I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but my grandmother's salted tomatoes under a nylon cover for the winter remain the standard of quality for me. Grandma's recipe for delicious pickled tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water.

There is nothing tastier in the world than salted red tomatoes for the winter in jars, with mashed potatoes and rich pork goulash ... As if yesterday I was a little girl, and my grandmother told me how to salt tomatoes for the winter in jars. I helped her with interest, and the maximum that I was instructed to do was peel the garlic and wash the jars for the tomato.

Today, my little daughter helped me cook salted tomatoes for the winter in jars in a cold way. She was insanely interested in filling jars with tomatoes and laying out spices. But most of all she wanted to know: why you can’t salt Lego with tomatoes

I hope I convinced you to cook delicious pickled tomatoes for the winter? Then welcome to my kitchen, where I will tell you in detail how to pickle tomatoes for the winter simply and tasty.

Ingredients for pickling tomatoes:

tomatoes
parsley root
horseradish root
carrot
garlic
black peppercorns
hot peppers in pods

Brine:

1 liter cold water
1 tbsp salt with a slide

How to salt tomatoes for the winter in jars:

The most time-consuming part of preparing salted tomatoes for the winter in jars is the preparation of ingredients for salting. I salted five liter jars at a time, so I had to work hard. We clean the garlic, at the rate of 5-6 small cloves per 3-liter jar. We also clean and cut carrots, parsley root, horseradish root. Do not forget to prepare hot pepper pods, black peppercorns and parsley.

Next, lay out the prepared ingredients in clean jars. I added all the spices “by eye”, but if you are preparing salted tomatoes for the winter in jars in a cold way for the first time, it is better to follow the golden mean and use the following proportions per three-liter jar:

5-6 cloves of garlic
5 black peppercorns
50 grams parsley root
50 grams of carrots
3-4 pieces of horseradish root
2-3 sprigs of parsley
1-1.5 pods (small) hot peppers

Following the spices, fill the jars with washed tomatoes. In the process of laying, the jars need to be shaken so that the tomato fits as much as possible. We put large tomatoes at the bottom of the cans, and we put small tomatoes closer to the neck. I will not advise varieties of tomatoes for pickling, because I know little about them. The main thing is that the tomatoes are small, fleshy and with a thick skin.

Next, we will prepare a brine for our future salted tomatoes in jars: we dilute one tablespoon of salt with a slide in one liter of cold running water. Salt is needed rock, and in any case not iodized.

Fill the jars with tomatoes with brine up to the neck to the level of the strips.

At the next stage of salting the tomato, we cover the jars with nylon lids, and remove the jars of tomatoes in a dark, cool place for storage - in the cellar, or in the refrigerator. After 10 days, the brine in the tomato jars will become cloudy, and fermentation will be almost over.

At this stage, you need to pour one tablespoon of vegetable oil into each jar of tomatoes so that a white crust does not form. Fully salted tomatoes for the winter in jars will be ready to eat in 40-45 days.

Salted tomatoes for the winter in jars in a cold way have one significant drawback: jars with salted tomatoes must be stored in the cellar or in the refrigerator. Salted tomatoes are prepared for the winter without vinegar and without sterilization, so they will not survive storage at room temperature. But even if you don't have a cellar, I highly recommend that you prepare at least one jar of these delicious pickled tomatoes and store them in the refrigerator.

You yourself will be surprised how quickly these salted tomatoes disperse. Also, if you liked my recipe for salted tomatoes for the winter in a cold way, you can pickle tomatoes at the end of September, when there is no heat anymore, and store jars of salted tomatoes on a glazed balcony until the first hard frosts.

When the tomato season comes to an end, and there are still many fruits on the bushes that will not have time to ripen, it's time to think about how to pickle green tomatoes. Of course, there is very little sweetness in them, but there are quite enough acids, so preparations from green tomatoes are very tasty, elastic-crispy, spicy-sharp, spicy and spicy (depending on the vegetables, herbs and herbs added). You can't imagine the best snack for the winter table!

Each housewife can choose for herself any of the many ways of pickling green tomatoes: without water (in their own juice), cold or hot (in brine or marinade). We offer you some of the most popular options in step-by-step simple recipes that are easy to change or supplement if you wish to your own taste.

Proven Recipes

One of the most traditional harvesting methods barrel salting. At home, rarely anyone has a suitable barrel and a place to store it, but you can pickle green tomatoes in a saucepan or in a bucket(enamelled or plastic), clay tub, and a small amount of vegetables is most convenient to immediately salt in banks. To taste, they will also turn out like barrel.

For harvesting in a cold way, it is desirable to take dense tomatoes about the same size and degree of maturity who have just begun to turn brown or pink, rock salt coarse grinding (not iodized) and purified water. Other spices and spices - to taste.

Servings/Volume: 3 l

Ingredients:

fresh tomatoes - 1.7-2 kg;
water for brine - 1.5-2 l;
food rock salt - 100-140 g;
sugar (optional) - 40-50 g;
black pepper (peas) / bitter (capsicum) - 10-15 pcs. / 0.5-1 pcs.;
dill, umbrellas - 3-5 pieces;
celery leaf - 5-6 pcs.;
horseradish leaf - 2-3 pcs.

Cooking technology:

Wash the tomatoes, remove the stalks. Too large fruits can be cut in half.
Cover the bottom of the prepared container with half the leaves and umbrellas of dill, then tightly place the tomatoes in it, adding pepper, cover with the remaining leaves and herbs on top.
At the same time, prepare the brine: heat water in a saucepan, add salt and sugar to it, stir until the spices dissolve, and cool. The brine is used at a concentration of 5-7%, that is, 2-3 tablespoons are added to 1 liter of water. l. salt.
Pour a container with tomatoes with cold brine, if necessary, set a slight oppression, loosely close the lid.
Remove the workpiece in a dark, cold place.
For salting tomatoes, 2-3 weeks is enough. The shelf life of the blank in the refrigerator is 2-3 months.

"Barrel" tomatoes remain dense and crispy, so they can be used not only as an independent snack, but also added instead of the usual pickles to various salads, for example, in salads or vinaigrette. Try it, the taste is very interesting!

If the tomatoes are too green and hard, it is better to keep them at room temperature for several days before pickling or blanch for 1-2 minutes in salted boiling water.

Varieties of this recipe are found in many national cuisines. Their technology is standard, and depending on the spices added, it allows you to cook green tomatoes in Georgian, Armenian, Korean, etc.

Servings/Volume: 3 l

Ingredients:

green tomatoes (fresh) - 1.7-2 kg;
food rock salt - 100 g;
garlic - 2-3 heads;
dry mustard (powder) - 2-3 tsp.

Optionally, you can add:

hot pepper (chili) - 1-2 pcs.;
Bulgarian pepper - 1-2 pcs.;
greens - dill, cilantro, parsley, celery - 1 bunch;
basil / oregano / thyme - 2-3 sprigs.

Cooking technology:

Cut the washed green tomatoes from above (not completely) across into 2 or 4 parts.
Place the tomatoes tightly in jars, adding salt to each cut surface and brushing with squeezed or chopped garlic. If desired, garlic can be mixed with finely chopped herbs and pepper.
Leave filled jars for 2-3 days at room temperature. It is advisable to press down the contents with a slight oppression, and place the jars in deep bowls or plates into which excess liquid will drain.
When the tomatoes start to juice and settle, you can spread the contents of one of the jars among the others or add more servings of fresh tomatoes with salted garlic dressing to each.
Cover the contents of jars filled to the base of the neck with a layer of gauze folded several times and cover it with dry mustard (“mustard cork” will protect the workpiece from mold). Close with a capron lid and refrigerate.

Tomatoes stuffed with garlic and herbs can be eaten on the 5-7th day, but they become especially piquant and pungent after 2-3 weeks. Those who like a more sour and sharp taste should wait 1-1.5 months.

The same recipe is suitable for pickle quickly green tomatoes. To speed up salting, the fruits should be cut into smaller slices (4-8 pieces), put in a large bowl, add the necessary spices and spices (chopped and grated with salt), mix everything well with your hands and put it tightly in a jar. The workpiece, aged for a day at room temperature, is already ready for use. Then it must be put in the refrigerator.

If you do not have a suitable cold place to store homemade preparations, then it is more convenient to pickle green tomatoes for the winter in a hot way. In hermetically sealed jars, preservation will safely stand under normal conditions.

Servings/Volume: 5 l

Ingredients:

fresh tomatoes - 3-3.5 kg;
water - 2.5-3 l;
food rock salt - 150-200 g;
sugar - 50-60 g;
black pepper (peas) - 20-25 pcs.;
allspice (peas) - 10-15 pcs.;
garlic - 5-8 cloves;
dill, umbrellas - 5-6 pieces;
bay leaf - 5-6 pieces;
horseradish (leaves) - 2-3 pcs.

Cooking technology:

In sterilized jars, put horseradish leaves scalded with boiling water and dill umbrellas, pepper and bay leaf.
Washed tomatoes (without stalks) put tightly in a jar.
At the same time, boil water in a saucepan.
Pour boiling water over the jars filled with tomatoes, cover with lids and leave for 15-30 minutes (depending on the volume of the jars).
Pour out the slightly cooled water, boil a new portion of water and pour it into jars again.
While the jars are cooling after the second filling, prepare the brine. Pour salt and sugar into hot water (2 tablespoons of salt and 1 tablespoon of sugar per 1 liter of water), mix so that the spices dissolve well, bring to a boil and let it boil for 3-5 minutes.
Drain the cooled water from the jars, spread the chopped garlic into each slice, fill with boiling brine and immediately roll up the lids.
Cover upside down jars with a warm cloth and leave to cool completely.

Under the influence of boiling water, the tomatoes will become not so green (rather brown or reddish) and softer. For more reliable storage, before pouring with brine, you can also add vinegar at the rate of: store-bought (9%) - 1 tbsp. l., natural (apple, grape, etc.) - 1.5 tbsp. l. for a 1 liter jar.

Video

We offer you to see a few more options for salting green tomatoes according to the recipes of an experienced Georgian hostess in the following videos:

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

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Do you know that:

From varietal tomatoes, you can get "your" seeds for sowing next year (if you really liked the variety). And it is useless to do this with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous "ancestors".

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Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a crop even at home.

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hand, breaking off the rough pedicels. Dry the collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Convenient applications for Android have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their maturation and harvest on time.

Oklahoma farmer Carl Burns developed an unusual variety of colorful corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.

The novelty of American developers is the Tertill robot, which performs weeding in the garden. The device was invented under the leadership of John Downes (the creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving on uneven surfaces on wheels. At the same time, it cuts all plants below 3 cm with a built-in trimmer.

In Australia, scientists have begun cloning experiments on several cold-weather grape varieties. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Salted tomatoes are unlikely to ever lose their popularity among our compatriots. On the contrary, every year salting recipes are improved. And not only our grandmothers are already doing this, but also all lovers of cooking, wanting to treat themselves and their families to something tasty.

Why in a bucket?

Canned tomatoes don't taste as good as they do in a bucket or barrel. The thing is that preservation involves only one taste of these vegetables, but salting is many. Thanks to the fermentation process, tomatoes can be eaten at all stages of their salting. At first they will be lightly salted, then their taste will begin to gain momentum, and now you have incredibly spicy and tasty, almost vigorous, tomatoes!

Recently, the cold method of cooking has become quite popular. Housewives do not always have time to mess with hot brine, especially in large quantities, and such tomatoes turn out to be no less juicy and tasty. By the way, they retain much more useful substances when salted than canned and heat-treated.

In addition, it is much more convenient to pickle a large number of tomatoes for the whole family in a bucket. Even 10 three-liter jars will take up quite a lot of space, but relatives will want a lot of delicious pickles in winter.

How to choose tomatoes for pickling

You can salt any variety and color - red, brown, green. Even cherry tomatoes will do, however, the container will need to be taken smaller. Focus here on which of them you and your family like best to taste.

However, many advise using the Cream variety. Firstly, the variety is one of the most popular, and secondly, it contains a lot of dry matter, so it is ideal for any type of processing - pickling, pickling or preservation.

Be sure to make sure that there is no white core inside the vegetables. Otherwise, the salting will not be as tasty and of high quality as you expect.

Also proceed from the hardness of the tomatoes. For example, salting red ones - you will get soft tomatoes, the juice of which will immediately flow down your hands. If you like hard ones, then salt the green ones. Even in the last stages of salting, they will not lose their hardness, but the taste will be no worse than that of red or brown ones.

The main thing is not to mix all types of tomatoes in one container. If in preservation it will look beautiful and interesting, and the difference in taste will be minimal, then with pickling it is the other way around: red, brown and green tomatoes have different cooking times. Therefore, the salting will be rather strange at the end and the jump in taste will be too big.

Salting and pickling recipes

It is very difficult to catch the line that separates salting and fermentation. Salting is the storage of products in a saline solution, and fermentation is a cross between salting and preservation with the help of biological, i.e. lactic acids.

Many recipes now have signs of both fermentation and salting, so the difference in cooking tomatoes in these ways is not at all fundamental.

As noted earlier, we will pickle in a cold way, since it will take less time, and the taste will be good, and the tomatoes will not lose their useful qualities.

To begin with, it must be said that the dishes themselves must be thoroughly washed, even if they were completely clean and no one touched them. A controversial statement, because microbes do not care.

Rinse tomatoes and peppers under running water. Remove any wrinkled, overripe vegetables immediately and set them aside. They are not suitable for salting, but for ketchup or adjika - ideal.

Fresh herbs also need to be washed thoroughly.

What should be green? Well, it’s hard to give a specific answer here, since every housewife uses a proven set for years, “gotten” to her by recipes from grandmothers and mothers. If you are cooking for the first time, then you can take the following set: dill (twigs should be together with umbrellas), celery, parsley, bay leaf, cherry, currant and horseradish leaves.

Now we thinly cut the entire green set, except for the leaves, to a match length and about the same thickness. Mix it to get a homogeneous green mass. We spread it on the bottom of the bucket so that it is completely closed. Add a couple of bay leaves, the same number of clove buds, 2-3 peas of allspice and 8-10 black peas. Chili peppers can be cut into pieces, but it is not necessary.

Let's start preparing the brine. Assume that a container of, for example, 10 liters of brine will need about 5 liters. However, do more so that you can fill the bucket to the brim. We dissolve the required amount of salt (for the same 5 liters of water 10 tablespoons) in water and fill the bucket with brine.

Lay a wooden circle on top, press it down with something and cover with a napkin. Let the tomatoes stand at room temperature for a few days to start the fermentation process, and then put them in a cold place.

After about 2 weeks, start tasting your pickle.

Salting tomatoes in a bucket: recipes for cold salting

Canned tomatoes don't taste as good as they do in a bucket or barrel. The thing is that preservation involves only one taste of these vegetables, but salting is many.

Recipes for salting green tomatoes in a bucket and useful tips

Salted tomatoes have always been popular in our country. There are many recipes for pickling tomatoes for the winter, and every year this process is being improved more and more. Such a product is very tasty and healthy, since its benefits are not killed by vinegar and boiling.

In addition, salting tomatoes is very beneficial, because they can be used as an independent dish, they are used as tomato paste, as a dressing for dishes, and very many people also like the delicious pickle.

Features of salting tomatoes in a bucket

Canned tomatoes are not as tasty as they are in a barrel or bucket. This is explained by the fact that when preserved, vegetables are obtained in one taste, and when salted, tomatoes are characterized by a different taste.

Thanks to the fermentation process, tomatoes can be consumed at various stages of their salting. Initially, they are lightly salted, after which their taste begins to gain momentum, getting sharper and sharper.

The cold method of cooking is considered very popular. But all housewives have time to make hot brine, and with this method, tomatoes turn out no worse.

In addition, salted vegetables retain a large number nutrients than those that have undergone heat treatment. In addition, you can salt a large number of tomatoes in a bucket, and such a container takes up little space.

Selection of tomatoes for pickling for the winter

You can salt in a bucket any variety of tomatoes and any color - brown, red, green. You can even use cherry tomatoes, but you will have to take a smaller container for them. Many people use the variety "Cream" for salting. Such tomatoes are very popular and contain a large amount of dry matter, so they are ideal for any type of processing - fermentation, pickling and preservation.

You should pay attention to such a moment - there should not be a white core inside the vegetables, otherwise the salting is not so high quality and tasty. And you also need to remember that red tomatoes are soft, but greens do not lose their hardness even in the last stages of salting, and they will taste no worse than brown or red ones.

The basic rule is can't be mixed all kinds of tomatoes in one container. If during conservation it looks interesting and beautiful, and the difference in taste will be practically not felt, then with salting the situation is the opposite.

Brown, red and green tomatoes have different cooking times. At the exit, such salting turns out to be very strange, and the difference in taste is felt too strongly.

Recipe for salting tomatoes in a cold way in a bucket

It is quite difficult to catch the line separating fermentation and salting. Salting is the storage of products in a saline solution, and fermentation is something in between preservation and salting, carried out with the help of biological acids.

A large number of recipes have signs of both fermentation and pickling, so the difference in cooking tomatoes in such ways is not at all fundamental.

For such a recipe you will need:

tomatoes (their number is determined based on how many vegetables can fit in a bucket);
sugar (for 3 kg of tomatoes you need 1 tablespoon);
salt (2 tablespoons are used for 1 liter of water);
greenery;
chilli;
a head of garlic;
peppercorns.

Peppers and tomatoes are washed under running water, putting aside the overripe or mashed vegetables. It is not recommended to salt them, but for adjika or ketchup, this is an ideal product. As greens, you can use dill, parsley, celery, cherry leaves, bay leaves, horseradish, currant leaves.

Greens, except for leaves, are cut very finely and put on the bottom of the bucket by closing it completely. Add bay leaves, peas of black and allspice. Cut the chili pepper into pieces.

Start preparing the brine. A bucket of 10 liters will require about 5 liters of brine. The required amount of salt is dissolved in water and poured into a bucket. A wooden circle is laid on top, oppression is set and covered with a napkin.

Tomatoes must stand for several days at room temperature so that the fermentation process occurs, after which the bucket is removed in a cold place.

A simple recipe for salting in a bucket of green tomatoes for the winter

For this recipe take:

To prepare the brine, take two glasses of salt per 10 liters of water, a glass of mustard powder, sugar and 12 Aspirin tablets. Cherry and currant leaves are placed in boiling water, and after 10 minutes they should be removed. Salt, sugar are added to the liquid, and as soon as the water cools, mustard powder is poured into it.

Peel the horseradish roots and cut into cubes. Peppers, herbs and garlic cloves are placed at the bottom of the bucket. Then they put the tomatoes, and to give the salting a piquant taste, on top of them sprinkled with horseradish and garlic.

Pour the tomatoes with cooled brine, close the bucket with a lid and send it to a cool place. So that they do not float, on the lid oppression should be set. After two weeks, you can already take a sample. Thanks to this recipe, tomatoes are unusually tasty.

The benefits of pickled tomatoes in a bucket

It will seem strange to many, but tomatoes pickled in a bucket are considered a very healthy product. Their benefits for relieving a hangover are invaluable. They also help with other diseases. The lycopene contained in them reduces the likelihood of developing cervical, prostate and pancreatic cancer.

Salted tomatoes contain useful substances such as phosphorus, potassium, sodium, iodine, magnesium, boron, calcium, copper, iron, manganese and zinc. When salting, all useful elements are preserved, like fresh tomatoes. Quarcetin, which is part of the vegetable is a natural antibiotic.

So that pickled tomatoes do not lose their benefits in winter, you should not use any marinades when pickling, but only natural products: herbs, spices, sea salt, mustard, hot pepper.

Thus, to pickle green, red or brown tomatoes in a bucket, you need follow certain guidelines. There are a lot of recipes that make wonderful tomatoes that are enjoyed in winter by both adults and children.

How to pickle tomatoes in a bucket for the winter: features of pickling green tomatoes in a bucket, the best recipes and tips

Why tomatoes are salted in a bucket, the choice of tomatoes for pickling for the winter. The most common salting recipes. The benefits of pickled tomatoes in a bucket and useful tips from experienced housewives.

Recipes for pickling green tomatoes in a barrel and a bucket

Summer is the time for preparations, which means it's time to start making them. Even green tomatoes are suitable for pickling. It is they who are preferred by the hostesses, since even after processing, unripe fruits remain elastic and firm. Green tomatoes are salted for the winter according to different recipes: in a barrel, jars, even in a bucket. At the same time, the pickling method is chosen cold, since boiling water destroys all the beneficial substances in tomatoes. Green tomatoes in a barrel- their taste is simply amazing.

Picking tomatoes for pickling

For pickling green tomatoes in a cold way, you can select any variety, not only suitable for it. sauces and salads. A selection needs to be made.

Identical medium-sized tomatoes, quite firm and without any flaws.

The presence of specks and irregularities indicates the chemical treatment of the bush.

"Golden apples" that are rotten or affected by a fungus should not be salted.

Seasonings that have a strong influence on the taste of pickled tomatoes are represented by cherry leaves, black currant, sometimes oak, dill, parsley, garlic, capsicum, peas, horseradish, celery, and tarragon.

Greens for pickling should always be fresh and well washed.

You can carry out preliminary preparation in the form of drying or freezing in the freezer. In the absence of this possibility, packages with spices from the store are suitable.

Green tomatoes contain the poisonous substance solanine, so they should never be eaten raw. During cooking, destruction of toxic substances, and also helps to acquire fruits edibility and taste.

Tomato preparation

Before pickling, tomatoes are thoroughly washed: at home, they are washed with running water. Then carefully remove the stalks so as not to damage the tomatoes.

In advance, the locations of the stalks are pierced, which helps the fruit to be salted evenly. Some hostesses green fruits blanched in boiling water 1-2 to avoid roughness of the fetus.

Pickled tomatoes in a barrel

A barrel is used for pickling green tomatoes. To salt tomatoes in such a container, a little preparation is needed.

A wooden barrel is filled with water for a certain period to swell the wood, and as a result, blockage of all cracks.

In the case of using a new container, it is enough to pour boiling water over it a certain number of times, and the previously used containers should be disinfected.

Tara treated with a solution of vinegar or a solution of caustic soda(100 g of soda per 30 liters of water) and then rinse with boiling water.

Delicious recipes for tomatoes in a barrel for the winter are given below.

For the first recipe for salted tomatoes for the winter, you will need the following ingredients in the form:

green tomatoes (10 kg);
dill (300 g);
tarragon and parsley (50 g each);
garlic (30 g);
hot capsicum (15 g);
blackcurrant and cherry leaves (100 g each);
brine (70 g of salt per 1 liter of water).

The bottom of the barrel should be lined with cherry and currant leaves, as well as the third part of the spices. Further, half of the cooked fruits are laid out, the second third of the spices are poured. There you can add some spices in the form of horseradish, celery and peppercorns. From above, everything is covered with cherry and currant leaves and poured with brine. Now the container should be in a cold dark place 45 days.

Here are some more recipes for salting tomatoes in a barrel:

The second method of pickling tomatoes in a cold way for the winter includes ingredients in the form of:

green tomatoes (10 kg);
sugar (500-700 g);
dill (200 g);
hot red pepper to taste;
cherry or currant leaves (100 g);
chilled brine: 500 g of salt is added to 8 liters of water, all this is boiled and cooled.

Salted tomatoes are prepared according to the previous recipe.

For the third recipe for salted tomatoes for the winter, the following ingredients are needed in the form:

tomatoes (11 kg);
dill (200 g);
currant leaves (100 g);
cherry leaves and parsley;
celery and horseradish (5 g each);
garlic (30 g);
red ground or capsicum (15 g);
salt (700 g);
sugar (in the amount of 7 tablespoons).

Pepper and greens are coarsely chopped. This mixture in the amount of half is placed on the bottom of the barrel. Tomatoes are laid out on top and sprinkled with the second half of the spices.

Water, with salt and sugar added to it, is brought to a boil. All this is poured into a barrel, and put under oppression for 45 days.

For pickled tomatoes with cucumbers for the winter, ingredients are needed in the form of:

green tomatoes and cucumbers (5 kg each);
dill to taste;
garlic (30 cloves);
cherry, currant leaves and horseradish;
peppercorns.
For brine:
water (eight liters);
salt (500 g)

In order to prepare the brine according to the recipe, salt is poured into boiling water, then everything is cooled. Part of the spices is laid out on the bottom of the barrel. All cooked fruits in the form of cucumbers and tomatoes are stacked in dense layers, sprinkled with spices and poured with cold brine.

Salting in a bucket

Fermentation and salting are practically no different.

When products are in a saline solution, salting occurs, while fermentation occupies a middle position between conservation and salting, produced due to biological acids.

A huge number of recipes differ in signs of both fermentation and salting, so there is no difference for cooking salted tomatoes in a bucket in a cold way.

This recipe for salting tomatoes for the winter requires the following ingredients in the form:

tomatoes (their number is determined by the capacity of the bucket);
sugar (for three kilograms of fruit, 1 tablespoon is required);
salt (two tablespoons are used per liter);
greens;
chilli pepper;
heads of garlic;
peppercorns.

So, salt the tomatoes in a bucket as follows: pepper and “golden apples” are washed under running water. Vegetables that are overripe or accidentally mashed are unsuitable for processing. Salting them is undesirable, but can be used for adjika and ketchup. Greens can be used in the form of dill, parsley, celery, cherry leaves, bay leaves, horseradish, currant leaves.

All that, in addition to leaves, in small pieces and laid out on the bottom of the bucket, completely covering it. Laurel leaves, black and allspice in the form of peas are also added there. Chili pepper cut into pieces.

The brine should be prepared. A bucket with a volume of 10 liters will require a brine of five liters. The required amount of salt is dissolved in water and poured into a bucket. A circle of wood is laid on top, oppression is set, and everything is covered with a napkin.

All this should stand for several days at room temperature for the fermentation process to occur, after which the bucket is removed to a cold place.

The following method of salted tomatoes for the winter in a bucket suggests the following ingredients in the form:

buckets of green tomatoes;
laurel leaf;
heads of garlic;
horseradish roots and leaves;
peppercorns;
parsley, dill, basil;
currant and cherry leaves.

We salt the tomatoes in a bucket, preparing a brine from two glasses of salt per ten liters of water, a glass of mustard powder, sugar and twelve aspirin tablets.

Cherry and blackcurrant leaves are placed in the boiling water, which are removed after 10 minutes. Salt, sugar are added to the liquid, and after the water has cooled, mustard powder is poured out.

Horseradish roots are peeled and cut into cubes. Pepper, various greens and garlic in the form of cloves are placed on the bottom. Next, the fruits are placed, and to give the salting a flavoring zest, they are sprinkled on top with horseradish and garlic, in small pieces.

Tomatoes are poured with brine, which has already cooled down, the bucket is closed with a lid and sent to a cool place. To prevent the emergence of tomatoes, oppression is placed on the lid. You can try after 14 days.

Features of salting green tomatoes in a bucket and barrel

Features of salting green tomatoes for the winter. Detailed recipes for cold cooking. List of required ingredients.

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Cold pickling of tomatoes for the winter, cold pickling of green tomatoes for the winter in a bucket.

Salting tomatoes for the winter in a cold way involves careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. IN

processing vegetables and containers;
bookmark tomato and spices;
pouring with cold brine; Salting tomatoes in jars for the winter requires the correct selection of fruit varieties. Among them, you can choose the following:
Oak - the variety is characterized by a rounded shape and small size, it fits comfortably inside the salting vessels. Gives a friendly and early harvest.
Liana - gives large fruits, which are approximately equal in size. Tomatoes of this variety are dense and very tasty, ripen early.
Fighter - has an elongated shape with a pointed tip, fits well inside the jar.
Truffle red - shaped like a pear, with a ribbed surface. Perfectly tolerates salting, does not fall apart. The fruits have a sweet taste. Cold pickling of tomatoes requires making a brine. It is made from sugar and salt. You can add spices: bay leaves, currant and cherry vegetation, pepper or mustard. The ingredients depend on the recipe you choose. The easiest way to get a filling involves dissolving a tablespoon of salt in 1 liter of water. The solution must be boiled and then cooled. Tomatoes stacked in containers are poured with cold brine.
The question of how to properly salt tomatoes can be answered by popular cold canning recipes. Any gourmet will choose an appetizer suitable for taste and aroma. It is important to strictly follow the recipe and withstand the workpiece for a certain amount of time. Pickles made by yourself will help diversify the winter menu and preserve the beneficial properties of the fruit.

Salting tomatoes for the winter quickly in a cold way according to an old recipe involves the use of the following components:
ground red pepper - 1/2 tsp;
vinegar essence - 1 tbsp. l.;
blackcurrant leaves - 1 handful;
Start by preparing the brine. Add sugar, salt, currant greens to water, pour red pepper. Place on the flame, wait for signs of boiling, leave to boil for a few minutes. Then, remove and let cool. Pour vinegar into the cooled liquid.
Put spices on the bottom of clean jars, then fill the vessels with tomatoes. Pour brine over vegetables in jars, roll up with metal lids and leave to be stored in the cold.
black currant leaves - 4 pcs.;
black peppercorns - 10 pcs.
Select tomatoes that have small brown stripes (slightly unripe), the same size. Fruits should not be dented and cracked, rotten. Wash them, wipe them with paper towels and put them in clean jars.
While immersing tomatoes in vessels, shift them with spicy plants.
Prepare the brine. To do this, boil water by adding salt, pepper and sugar to it. When the liquid becomes hot, dissolve the mustard powder there. Leave the brine to cool down.
Pour the contents of the jars with cold liquid, close with nylon lids. Send pickled vegetables inside the refrigerator or cellar for several days. Tomatoes pickled in this way may crack, but they will turn out tasty and healthy. For the manufacture you will need components:
You will need a large clean container. Suitable, for example, a bucket. Place plants at the bottom.
Lay the vegetables on the spices, which should be chopped near the stem.
When laying, sprinkle the fruits with salt. Cover the tomatoes with horseradish and press with a circle of wood with oppression. Put the pickles in heat, leave for a day. Then, move to a cold place. To make pickling tomatoes for the winter in a cold way, take the ingredients in a three-liter jar:
blackcurrant leaf - 4 pcs.;
Select vegetables, wash and chop in the stalk area. Clean glass containers well with water and detergent, wipe dry.
Place the washed spices at the bottom of the container. From above, start pushing the fruits, placing currant and cherry greens, garlic cloves between them.
Pour salt and sugar into a jar, pour in water and vinegar. Cover the preservation with a polyethylene lid, place in the refrigerator.
blackcurrant leaves - 2 pcs.;
black peppercorns - 14 pcs.;
Put water on the fire in a saucepan, pour salt and sugar into it, add peppercorns, leaves and dill. Boil it for a few minutes, leave to cool.
While cooling the liquid, soak the green fruits in cooled boiled water.
Cut the prepared tomatoes in the stalk area, place them in clean jars treated with boiling water.
Pour cold brine over vegetables.
Cover the finished preservation with plastic lids, leave for 5 days at room conditions. Then, store in the refrigerator or basement.
Cold pickling of tomatoes for the winter, cold pickling of green tomatoes for the winter in a bucket

Many housewives are faced with the need to store tomatoes until winter. Cold pickling recipes will help with this. This method does not require special culinary skills. The taste of tomatoes is rich and spicy, as if salted inside a wooden barrel ...

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Video: How to salt tomatoes in jars at home?

How to salt tomatoes for the winter in jars:

Proven Recipes

Video

Why in a bucket?

How to choose tomatoes for pickling

Salting and pickling recipes

Recipes for salting green tomatoes in a bucket and useful tips

Features of salting tomatoes in a bucket

The benefits of pickled tomatoes in a bucket

Recipes for pickling green tomatoes in a barrel and a bucket

Picking tomatoes for pickling

Tomato preparation

Pickled tomatoes in a barrel

Salting in a bucket

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Cold pickling of tomatoes for the winter, cold pickling of green tomatoes for the winter in a bucket.

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