How to pickle and what are the benefits of salted tomatoes in jars. It is most useful to roll tomatoes for the winter without vinegar

Cold jar pickled tomatoes without vinegar are a great way to save time and make wonderful winter preparations. Cold pickling is different in that it helps to preserve all the useful substances of vegetables, however, it should be borne in mind that pickles prepared in this way cannot be stored for a long time at room conditions, only in a refrigerator or cellar. By consistency, vegetables cooked in this way remain dense and look very appetizing.
There are so many different recipes, and everyone can choose what suits him. Vegetables can be spicy or lightly salted - it all depends on the recipe chosen. Salted tomatoes in jars in a cold way without vinegar are incredibly appetizing and are definitely suitable for those who cannot eat marinades. Therefore, everyone should try this method of harvesting red ones.
True, before proceeding with the direct preparation of pickles, you should carefully prepare the fruits. They should be elastic without any flaws, small in size. Tomatoes need to be washed and torn off their stalks, and then you need to let the fruits dry completely on a paper towel.
As for the container, it should also be thoroughly washed and poured over with boiling water. You should not worry about the complete integrity of the can, since you do not need to roll them up. A glass jar, a barrel, a tub, and even a plastic bucket may well serve as a container. Housewives should also consider that:

1. For harvesting, it is necessary to take equally ripe fruits of approximately the same shape.
2. Do not mix several varieties of tomatoes.
3. Fruits of fleshy varieties are best suited for pickles.
4. To avoid bursting the skin of the fruit, you should simply pierce them with a toothpick at the stalk.
5. Wash tomatoes and greens as carefully as possible.
6. The brine can be made both immediately cold and hot, and then cooled.

Classic recipe

For pickling tomatoes according to this recipe, you will need:

• tomatoes - 6 kg;
• salt - 2 tbsp. l.;
• water - 800 ml;
• peeled garlic - 1 cup;
• salad pepper - 2 pcs.;
• bitter pepper - half;
• fresh dill - 1 bunch.

Cooking:

First, boil water, add the indicated amount of salt to it, then again let the mixture boil. Let it boil for a few minutes and remove from heat. Leave the brine to cool completely.
Now you should finely chop the peeled garlic, washed greens, lettuce pepper with a previously removed stalk and hot pepper. All this must be put through a meat grinder (it is best to use a large stack).
When the brine has completely cooled down, you can put the fruits in a container, if you come across large ones, you can cut them into pieces. The red ones should be laid in layers, sprinkling with garlic and herbs.
Pour the prepared solution into the filled container. We close the container with a capron lid. We leave the pickles in a cold place for 10 days. It is also necessary to take into account the possibility that the liquid may splash out of the container, so it should be in a bowl or plate. After two weeks, tomatoes can already be eaten.

mustard tomatoes

To prepare a spicy snack, you will need the following ingredients:

• tomatoes - 1 kg;
• dill - 30 g;
• cherry - 1 leaf;
• currant - 1 leaf;
• bay leaf - 3 pcs.;
• water - 1 l;
• mustard powder - 15 g;
• sugar - 70 g;
• black peppercorns - 7 pcs.;
• salt - 1 tbsp. l.

Cooking:

We spread the fruits in the prepared container and shift with parsley, dill, currant and cherry leaves. Bring the water, salt, sugar and peas to a boil in a saucepan. Then pour mustard powder, after which we let the mixture cool completely.
Pour cold brine into a container with fruits and close it with a plastic lid. Keep spins in a cool dark place. After 14 days, pickles can already be served on the table.

honey tomatoes

The appetizer according to this recipe is very unusual, here's what you need to make it:

• tomatoes - 1.5 kg;
• honey - 5 glasses;
• lemon juice - 100 ml;
• sea ​​salt - 5 g;
• garlic - 4 cloves;
• cilantro and basil - to taste;
• chili pepper - ½;
• olive oil - 60 g.

Cooking:

On the washed fruits, small cross-shaped incisions should be made and lowered for a few seconds in boiling water. Now the tomatoes can be peeled and sprinkled with salt. In this form, they should stand until the salt has completely melted.
Next, mix the peeled and chopped garlic, chopped cilantro, chili and basil. Separately mix lemon juice and honey. We put the tomatoes in a container and sprinkle them with garlic, herbs and pepper. Add the juice that stands out from the fruit to the honey-lemon mixture, pour in the olive oil there.
Pour the resulting marinade into a container with red ones, it should cover them with a cavity. The twist should stand at room temperature for several hours, after which it must be sent to a cold, dark place.

cold green tomatoes

You can salt not only red tomatoes, but also green ones. And by the way, they turn out to be no less tasty. Here's what you need for salting according to this recipe:

• tomatoes (green) - 1 kg;
• currant - 5 sheets;
• dill umbrellas - 2 pcs.;
• garlic - 7 cloves;
• horseradish - 3 leaves;
• chili pepper - 1 pc.;
• allspice - 3 pcs.;
• water - 1 l;
• salt - 2 tbsp. l.

Cooking:

Finely chop garlic and chili. At the bottom of the prepared container we lay out some greens and spices, and on top of the tomatoes in one row. It takes about half a jar. Then again sprinkle the fruits with herbs, garlic, chili and allspice, and again put the tomatoes. With such layers we fill the container to the top.
Dissolve salt in water and pour it into a container with tomatoes, and then close everything with a plastic lid. It is necessary to leave the seaming in a cold place for a week, and then open and release the resulting gas and, closing it again, send it to stand in the refrigerator. A month later, tomatoes can and should be eaten.

Canned tomatoes for the winter without vinegar are a priority for those who care about a healthy diet or do not respect the vinegary taste in snacks. In this design, tomatoes will delight with excellent characteristics and will be one of the best additions to any table.

In addition to the bright taste, tomatoes for the winter without vinegar retain a number of vitamins.

They will be a good appetizer for any holiday and will complement modest family dinners.

That is why responsible housewives try to close them every year.

There are many ways to prepare tomatoes for the winter without vinegar, by adding some spices and seasonings you can change the taste and even extend the shelf life.

It is easy to make a blank without vinegar, because it is prepared without a complicated sterilization process and other sophistications. It is enough to cook the marinade, put ripe tomatoes in jars, fill and roll up the jars with a special key. That's all the tricks, but how delicious it is in winter!

Of course, a lot depends on the recipe. With the addition of such products as cherry plum, apples, mustard and others, the taste of a tomato changes dramatically. You can close the tomatoes whole or in slices - as you like. The longer they infuse, the juicier and tastier they will turn out. Cook during the ripening season when vegetables are inexpensive and ripe.

An important rule for all recipes: after the jars are rolled up, they must be turned upside down, they must cool in this position.

If there is a desire to prepare tomatoes without vinegar for the winter, recipes for delicious snacks and available recommendations will help to implement the idea efficiently and without unnecessary hassle, ensuring the perfect preservation of the workpiece in the best possible way.

1. For canning, choose tomatoes of the correct shape, without damage and dents, with dense pulp.
2. Before hot pickling, washed fruits are pricked with a toothpick, skewer or fork, which will help maintain the integrity of the tomatoes and protect them from cracking.
3. Dill umbrellas, parsley, celery, black and allspice peas, cloves, cinnamon, garlic, chili, cherry leaves, horseradish, and currants are often used as flavoring and spicy additives. Laurel leaves will not be superfluous either.
4. Before canning, jars are sterilized in any convenient way, the lids are boiled for 5 minutes.
5. Water for canning is used filtered, bottled or spring.
6. After corking, hot jars are turned upside down and wrapped warmly until completely cooled, which will ensure the perfect preservation of the workpiece for a long time.

Classic tomato recipe for the winter without vinegar

This recipe does not belong to the category of competitive ones, but this is its advantage: it is simple and understandable even to those housewives who preserve tomatoes for the winter without vinegar for the first time. Ease lies in the fact that you do not need to repeatedly drain the water. They taste like tomato juice with salt. And the set of ingredients is small, which means everything will work out!

Ingredients

The list of ingredients is the shortest of all the recipes presented, since we only need salt, water and tomatoes.

It is important to adhere to the proportions: put a teaspoon of salt on a liter jar, boil for half an hour. For a two-liter jar, you need a tablespoon of salt without a top, boil for 40 minutes, and, accordingly, for a three-liter jar, a tablespoon of salt with a top and cook for 50 minutes.

Cooking method

We wash the tomatoes under running water, dry them.

We put it in washed and dry jars, pour salt on top, determine the amount according to the above proportion.

We place the jars in the pan so that they do not burst when boiling, lay a rag on the bottom of the pan. Water is poured to two-thirds of the height of the cans.

Pour the tomatoes with unboiled cold water and cover with lids. After boiling, boil over medium heat for half an hour.

After another 30 minutes, we take out and roll up the jars, turn upside down, cool. Stored well, before use should be infused for a month.

Tomatoes for the winter without vinegar and sterilization

Tomatoes marinated without vinegar and sterilization according to the following recipe are balanced in taste, the degree of sharpness and spice of which can be adjusted by changing the composition of additional ingredients. With the correct execution of the process and observance of the conditions of sterility, the workpiece is excellently preserved even without acid-containing preservatives.

Ingredients:

• tomatoes - 2-2.5 kg;
• water - 1.5-2 l;
• salt and sugar - 2 tbsp. spoons;
• garlic - 4-5 cloves;
• herbs, spices.

Cooking

1. Washed tomatoes are placed in sterile jars, putting herbs and spices on the bottom.
2. Pour the tomatoes with boiling water, leave for 20 minutes under the lid.
3. The liquid is drained, boiled, poured into jars again for 20 minutes.
4. Boil the infusion again, adding salt and sugar.
5. Pour the brine into jars.
6. Cork tomatoes for the winter without vinegar with sterile lids, turn the containers upside down, insulate until cool.

Tomatoes in their own juice without vinegar

If you have a rich harvest, you should not miss the opportunity to enjoy an appetizer that is ideal in all respects by preparing tomatoes in your own juice without vinegar. When cooked in this way, tomatoes retain their fresh, natural taste, acquiring a slight piquancy and the missing balance of salt and sugar. If desired, garlic cloves or spices can be put in jars.

Ingredients:

• tomatoes - 2 kg;
• freshly prepared tomato juice - 1.5 l;
• salt - 1.5 tbsp. spoons;
• sugar - 2.5 tbsp. spoons.

Cooking

1. Prepare the right amount of juice in any convenient way.
2. Boil the tomato for 5 minutes, adding salt and sugar.
3. Tomatoes are laid out in jars, poured with juice, covered with lids.
4. Sterilize liter containers for 20 minutes, three-liter containers for 30 minutes, cork, wrap.

Tomatoes with aspirin without vinegar for the winter

You can prepare salted tomatoes for the winter without vinegar with the addition of acetylsalicylic acid, which will play the role of a preservative, creating the desired acidic environment, and protect the workpiece from the influence of harmful bacteria. When storing containers in the cold, you can use a single filling with brine.

Ingredients:

• tomatoes - 2 kg;
• aspirin - 2 tablets;
• salt - 1-1.5 tbsp. spoons;
• water - 1.5 l;
• herbs, spices, garlic.

Cooking

1. In sterilized jars, greens, garlic, spices and washed tomatoes are laid.
2. Pour boiling water over tomatoes.
3. After 20 minutes, the water is drained and boiled with salt.
4. Aspirin is added to jars, boiling brine is poured.
5. Cork salted tomatoes with aspirin without vinegar, wrap upside down until cool.

Pickled tomatoes without vinegar with citric acid

Pleasant in taste, with harmonious sourness, prepared tomatoes without vinegar for the winter with citric acid are obtained. The additive will ensure the ideal preservation of snacks at room conditions without additional sterilization. Sweet bell pepper, cloves and parsley will add a special piquancy to tomatoes.

Ingredients:

• tomatoes - 1.5 kg;
• citric acid - 1 teaspoon;
• salt - 1 tbsp. the spoon;
• sugar - 3 tbsp. spoons;
• water - 1 l;
• bell pepper - 0.5-1 pc.;
• cloves - 2 pcs.;
• herbs, spices.

Cooking

1. Greens, spices, cut peppers and washed tomatoes are laid out in sterile containers.
2. Pour boiling water over everything for 20 minutes.
3. The water is drained, boiled with salt, sugar and citric acid, poured into jars.
4. Tomatoes are corked for the winter without vinegar, wrapped until cool.

Sweet tomatoes for the winter without vinegar

Canned tomatoes without vinegar according to the following recipe will delight fans of sweet preparations. The amount of sugar can be reduced or increased by adjusting the proportions according to individual preferences. If you put a few rings of chili pepper in each jar, the appetizer will acquire a spicy point.

Ingredients:

• tomatoes - 1.5 kg;
• salt - 2 tbsp. spoons;
• sugar - 4-5 tbsp. spoons;
• water - 1 l;
• herbs, spices.

Cooking

1. Greens, spices, washed tomatoes are laid out in jars.
2. Brine is boiled from water, salt and sugar, poured into containers.
3. Cover the vessels with lids, sterilize for 20 minutes.
4. Sweet tomatoes are corked for the winter without vinegar, wrapped until cool.

Tomatoes with grapes for the winter without vinegar

Cooked pickled tomatoes without vinegar for the winter with grapes acquire an unusual taste. It is preferable to use berries of white or pink sweet and sour varieties. The natural acid contained in them will ensure the proper taste and preservation of the snack, and the workpiece itself will be supplemented with another delicious edible component.

Ingredients:

• tomatoes - 1.2-1.3 kg;
• grapes - 300 g;
• salt - 1 tbsp. the spoon;
• sugar - 2 tbsp. spoons;
• water - 1 l;
• bell pepper - 1-2 pcs.;
• greens, garlic.

Cooking

1. Peppers, herbs and garlic are placed at the bottom of sterile containers.
2. Fill jars with washed tomatoes and grapes.
3. Pour the contents with boiling water for 20 minutes.
4. The water is drained, boiled with salt and sugar, poured into jars again.
5. Cork tomatoes with grapes for the winter without vinegar, wrap.

Tomatoes with apples for the winter without vinegar

The source of additional acidity of the workpiece can be apples of the corresponding sour and aromatic varieties. An ideal option would be the fruits of Antonovka. On one three-liter container, you will need to put two medium-sized fruits. They can be pre-cut into large slices, while removing the seed boxes.

Ingredients:

• tomatoes - 1.5 kg;
• apples - 2 pcs.;
• salt - 3 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• water - 1.5 l;
• greens, peppers, spices, garlic.

Cooking

1. Greens, spices, tomatoes and apples are laid out in sterile jars.
2. Pour the components for 20 minutes with boiling water.
3. Drain the water, boil with salt and sugar, pour into containers.
4. Cork tomatoes with apples without vinegar, wrap.

Tomatoes in jelly without vinegar for the winter

It will be possible to surprise relatives and friends with an original and delicious appetizer prepared according to the following recipe. In this case, tomatoes without vinegar are preserved in a jelly filling, which effectively complements the fruits when served. Onion rings and garlic slices added to the jar will give a special taste to jelly and tomatoes.

Ingredients:

• tomatoes - 2 kg;
• onion - 500 g;
• gelatin - 2 tbsp. spoons;
• salt - 2 tbsp. spoons;
• sugar - 0.5 cups;
• water - 1.5 l;
• dill, parsley, garlic, laurel, allspice.

Cooking

1. Tomatoes are laid out in jars, alternating with onion half rings and chopped garlic.
2. Pour gelatin with a glass of water, and brine is boiled from the rest of the liquid, adding salt and sugar.
3. The granules are mixed into the brine, poured into jars.

Green tomatoes for the winter without vinegar

Fruits that have not had time to ripen can be preserved in. The taste of the resulting workpiece will surprise even experienced chefs, delighting them with special piquancy, sophistication and freshness. With the correct execution of a simple and unpretentious technology, the snack is well preserved even at room conditions.

Ingredients:

• green tomatoes - 2 kg;
• tomato juice - 1.5 l;
• salt - 2 tbsp. spoons;
• sugar - 6 tbsp. spoons;
• aspirin - 2 tablets;
• cinnamon - 0.5 tsp.

Cooking

1. Arrange green tomatoes in jars.
2. Pour boiling water over the tomatoes twice, holding the fruits under the lid for 15 minutes each time.
3. Tomato juice is boiled with salt, sugar and cinnamon.
4. Aspirin is thrown into jars and filled with tomato filling.
5. Cork green tomatoes without vinegar, wrap until cool.

Tomato slices for the winter without vinegar

Without vinegar, the following recipe will make it possible to find use for large fruits that will not entirely fit into the jar. Tomatoes harvested in this manner retain a fresh taste, acquiring a slight piquancy. A special aroma will give celery or basil leaves, laid on the bottom of the containers.

Ingredients:

• tomatoes;
• water - 1.5 l;
• salt - 1 tbsp. the spoon;
• garlic, celery or basil leaves.

Cooking

1. Chopped garlic and herbs are placed at the bottom of the jars.
2. Fill the vessels with chopped large slices of tomatoes.
3. Boil water with salt, pour into jars.
4. Sterilize containers for 10 minutes, cork, wrap.

Tomatoes in a cold way for the winter without vinegar

Salting tomatoes without vinegar, taking into account the following recommendations, will allow you to get a delicious savory snack without heat treatment. This method is suitable if there is a cellar, a cold basement or free space in the refrigerator, since after registration, the jars must be stored exclusively in the cold.

Ingredients:

• tomatoes - 2 kg;
• water - 1.5 l;
• salt - 2 tbsp. spoons;
• herbs, spices, garlic.

Cooking

1. Greens, spices, washed tomatoes are placed in jars.
2. Dissolve the salt in clean cold water, pour the brine into containers.
3. Cover the vessels with nylon lids and clean in the cold.
4. cold way without vinegar will be ready for use in 1.5 months.

• You will need 10 kg of tomatoes: wash 5 of them, leaving them whole, and grind the remaining 5 kg through a meat grinder to make juice.
• At the bottom of each sterilized jar, lay out a few currant leaves, garlic cloves, dill sprigs and a horseradish root.
• Fill the jar halfway with tomatoes, on top of which place the spices and herbs again.
• Put tomato juice on fire, add a glass of salt to it. Let everything boil, and then fill the jars with the resulting brine.

• Take 16 kg of cherry tomatoes, wash them and place them in sterilized jars.
• Put currant leaves on top of the tomatoes (their number can be any), a few peas of allspice and bay leaves.
• Boil the brine based on 5 liters of water, 1 tbsp. salt and 2 tbsp. Sahara. When it boils, add also 12 tsp. mustard seeds.
• Fill jars of tomatoes with brine. After 1 day, lower them into the basement.

Tomatoes for the winter without vinegar - tricks and tips

First of all, pay attention to quality of purchased vegetables. They should be moderately ripe, dense, without mold and other defects. It is better to make a salad from soft, overripe fruits, cutting off parts that you do not like.

If you want to prepare tomatoes for the winter without vinegar and other preservatives, you need to sterilize jars, in the process of work, do not take them by the neck and, as our grandmothers say, do not engage in conservation during critical days. Most likely, this is due to the hormonal background, which is changing these days. If you pour tomatoes with a cold marinade, they will retain their firmness and fresh taste.

You can add onions, slices of sweet pepper, grapes, lemon to tomatoes. Tomatoes canned with paperoni peppers and gherkins acquire originality.

In addition to the bright taste, tomatoes for the winter without vinegar retain a number of vitamins.

They will be a good appetizer for any holiday and will complement modest family dinners.

That is why responsible housewives try to close them every year.

Tomatoes for the winter without vinegar - general principles of cooking

There are many ways to prepare tomatoes for the winter without vinegar, by adding some spices and seasonings you can change the taste and even extend the shelf life.

It is easy to make a blank without vinegar, because it is prepared without a complicated sterilization process and other sophistications. It is enough to cook the marinade, put ripe tomatoes in jars, fill and roll up the jars with a special key. That's all the tricks, but how delicious it is in winter!

Of course, a lot depends on the recipe. With the addition of such products as cherry plum, apples, mustard and others, the taste of a tomato changes dramatically. You can close the tomatoes whole or in slices - as you like. The longer they infuse, the juicier and tastier they will turn out. Cook during the ripening season when vegetables are inexpensive and ripe.

An important rule for all recipes: after the jars are rolled up, they must be turned upside down, they must cool in this position.

Classic tomato recipe for the winter without vinegar

This recipe does not belong to the category of competitive ones, but this is its advantage: it is simple and understandable even to those housewives who preserve tomatoes for the winter without vinegar for the first time. Ease lies in the fact that you do not need to repeatedly drain the water. They taste like tomato juice with salt. And the set of ingredients is small, which means everything will work out!

Ingredients

The list of ingredients is the shortest of all the recipes presented, since we only need salt, water and tomatoes.

It is important to adhere to the proportions: put a teaspoon of salt on a liter jar, boil for half an hour. For a two-liter jar, you need a tablespoon of salt without a top, boil for 40 minutes, and, accordingly, for a three-liter jar, a tablespoon of salt with a top and cook for 50 minutes.

Cooking method

We wash the tomatoes under running water, dry them.

We put it in washed and dry jars, pour salt on top, determine the amount according to the above proportion.

We place the jars in the pan so that they do not burst when boiling, lay a rag on the bottom of the pan. Water is poured to two-thirds of the height of the cans.

Pour the tomatoes with unboiled cold water and cover with lids. After boiling, boil over medium heat for half an hour.

After another 30 minutes, we take out and roll up the jars, turn upside down, cool. Stored well, before use should be infused for a month.

Tomatoes for the winter without vinegar with fruit tree leaves and garlic

Ingredients

The quantity is calculated for a three-liter jar or 3 liter jars.

Medium-sized red tomatoes (preferably a cream variety) - 3 kg.

6 pieces of currant and cherry leaves.

Peppercorns - 9 pieces.

Sugar - 2.5 tbsp. l.

Salt - 1.5 tbsp. l.

Dill - half a teaspoon of seeds and a few sprigs.

Water - how much will go into the jars.

For a brighter taste, you can add one clove of garlic to one liter jar.

Cooking method

Tomatoes need to be washed and dried. In the meantime, you can peel the garlic, wash the currant and cherry leaves, and prepare the spices. Banks also require preparation: they must be washed in a soda solution and sterilized in boiling water. Many housewives use a microwave for these purposes, keeping the jars for ten minutes at a temperature of one hundred degrees. Meanwhile, boil about two liters of water.

In jars (in our case there are three of them) we put garlic, washed greens and tomatoes to the neck. Fill to the very top with boiling water. We leave the jars covered with lids for about twenty minutes - this time is necessary to warm the vegetables. After cooling the water in the jars, pour it into the pan and bring it to a boil again. Banks at this time should be covered with lids. Add the required amount of sugar / salt / tomato to hot water and leave for another twenty minutes. Then again pour the water into the pan and cook the brine based on it. For this recipe, you need to boil it several times, pour tomatoes over it, roll it up with a key. After the jars have completely cooled, send them to storage in the cellar.

Tomatoes for the winter without vinegar with citric acid

You will spend only half an hour of your time, and spicy tomatoes will delight the household throughout the winter months! You will love the sweet taste of tomatoes, and the brine can be drunk endlessly.

Ingredients

To close one three-liter jar of tomatoes you will need:

About two kilograms of a tomato;

2 teaspoons of citric acid;

3 teaspoons of salt without top;

4 tablespoons of sugar with a slide;

A few peas of black pepper, bay leaf, garlic, parsley sprigs.

Cooking method

We prepare tomatoes and jars (as in previous recipes). At the bottom of a three-liter jar we lay out the spices. We tamp the tomatoes, pour boiling water. We wait 15 minutes, then drain the water into a saucepan, add a little more water (about 90 ml per three-liter jar) and put citric acid, as well as sugar and salt - bring the brine to a boil. Pour the freshly boiled brine so that it overflows over the edges of the jar - this will sterilize the neck again. We turn the rolled jars over, cover with a blanket until completely cooled.

Recipe for tomatoes for the winter without vinegar with apples

The aroma of such tomatoes for the winter without vinegar is excellent, as is the taste. To implement the recipe, choose sour apples, the ideal option is Antonovka.

Ingredients

2 apples per 1 three-liter jar;

Spices: dill sprigs, allspice, a piece of bitter pepper, cherry leaves;

Brine: for one and a half liters of water, take three tablespoons of sugar and salt.

Cooking method

At the bottom of a carefully prepared jar (as in the recipes described above), we put spices. Apples need to be cut into four parts, remove the core and put in jars. The brine is made from water, salt and sugar. Pour tomatoes in jars with boiling brine, then roll up.

Tomatoes with apple slices are incredibly tasty, and juice from a jar is not harmful to health, because it is without vinegar!

Salting tomatoes for the winter without vinegar with mustard

Mustard is present in many recipes for pickling vegetables, and not only tomatoes. But not every hostess uses it correctly. If the proportions are observed, the preservation will turn out to be fragrant, tasty with a characteristic “peppercorn”.

Ingredients

8 kg of ripe tomatoes;

currant leaves;

5 l. water;

1 tsp mixtures of peppers: black and red;

12 tsp dry mustard powder without top;

0.5 cups of salt;

6 pieces of bay leaves.

Cooking method

We choose not overripe tomatoes for pickling. They need to be washed, dried, put in a container for salting (a small barrel is well suited for these purposes). Each "tomato" layer is "covered" with currant leaves.

We prepare a fragrant brine: boil water, salt, let it cool. When the brine has cooled, add mustard powder, stir and wait until it is infused. Fill the tomatoes only after it becomes completely transparent, while it may have a characteristic mustard hue. So, pour the tomatoes, put oppression and send them for pickling in a cool place - you see how simple everything is, it remains to try how delicious it is!

Tomatoes for the winter without vinegar with cherry plum

Cherry plum in this case replaces vinegar, so you can’t tell the taste of tomatoes closed with vinegar. We offer a recipe for three liter jars.

Ingredients

Cherry tomatoes (or other small varieties) - 1.5 kg;

Sour cherry plum (wild) - 300 g;

Sugar (4 tablespoons) and salt (2 tablespoons);

Dill - several umbrellas with seeds;

Large sheet of horseradish;

Cherry leaves - 2 pieces per jar;

Three rings of hot and sweet peppers;

Black peppercorns - 15 pieces;

Optional: 3 cloves and a few bay leaves.

Cooking method

We lay out greens and spices in prepared jars, in general, everything except cherry plum, tomatoes, sweet pepper, sugar and salt. We put cherry plum and tomatoes, pour boiling water, cover with lids and leave for a while, as in previous recipes. We perform this manipulation twice. Then add salt, sugar, bay leaf to the pan. Bring the marinade to a boil, let it boil for half a minute. Pour the hot marinade into jars, cover with lids, roll up, turn over, wrap, let cool completely.

Tomatoes for the winter without vinegar with aspirin

You may be surprised, but aspirin will not only help bring down the temperature, but also ferment the tomatoes. It is also popular because many consider it less harmful to the body than vinegar.

Ingredients

The proposed list of ingredients is designed for 5 three-liter jars:

7 liters of unboiled water.

2 tbsp. l. sugar and 1 tbsp. l. salt.

2 medium onions, cut into half rings.

40 peppercorns.

10 bay leaves and the same number of dill umbrellas.

15 cloves of peeled garlic

15 tablets of acetylsalicylic acid, 0.5 g each.

Cooking method

After preparing the jars and tomatoes, boil the brine with pepper, salt, sugar, bay leaves. Let it simmer for a few minutes and take it off. The main rule is not to pour warm marinade, only completely cooled.

Now you can lay out the tomatoes in jars, send aspirin tablets to each, at the rate of one tablet per one-liter container. So, a three-liter jar of preservation will require three tablets. Do not forget to also send onion, garlic to the jar, pour chilled brine. The peculiarity of this recipe is that tomatoes can be closed with nylon lids. You can try it in seven days, but it is better to wait two weeks so that they become even tastier.

Tomatoes for the winter without vinegar - tricks and tips

First of all, pay attention to quality of purchased vegetables. They should be moderately ripe, dense, without mold and other defects. It is better to make a salad from soft, overripe fruits, cutting off parts that you do not like.

If you want to prepare tomatoes for the winter without vinegar and other preservatives, you need to sterilize jars, in the process of work, do not take them by the neck and, as our grandmothers say, do not engage in conservation during critical days. Most likely, this is due to the hormonal background, which is changing these days. If you pour tomatoes with a cold marinade, they will retain their firmness and fresh taste.

You can add onions, slices of sweet pepper, grapes, lemon to tomatoes. Tomatoes canned with paperoni peppers and gherkins acquire originality.

The process and recipes for pickling tomatoes is very simple.

Salting options are countless.

In this article, we have selected the best recipes for pickling tomatoes for the winter.

From a quick recipe to the most exotic taste of tomatoes with cinnamon and sugar.

There are a large number of ways to pickle tomatoes for the winter in jars. In Russia, salted tomatoes are already a traditional dish on the table.

Any holiday is not complete without pickled homemade tomatoes. Of course, you can buy a ready-made jar of tomatoes in stores, but homemade ones always taste better.

The easiest way is to pickle tomatoes in jars, not barrels. Barrels are not always at hand and they take a lot of time and effort. Moreover, the taste of tomatoes salted in jars is much richer.

Our grandmothers always had the most irreplaceable delicious tomatoes and their recipes have been preserved, consider them.

At the end of the article, a bonus awaits you - life hacks for the hostess when pickling tomatoes.

Recipes for pickling tomatoes in jars

Quick pickling method

Not always every housewife has time for a long and energy-intensive process of preparing tomatoes for the winter. Then experienced housewives pickle tomatoes in the simplest and fastest way. The advantage of this method is that you will taste salted tomatoes within 3 days after harvesting.

We will need:

• 5 liters of water;
• 2 kg of tomatoes;
• 10 tablespoons of sugar;
• head of garlic;
• 5 tablespoons of salt;
• bitter pepper;
• Any greens of your choice.

You can also add spices if you wish.

How to cook

To make the process really quick and easy, we need tomatoes of the same size and variety. Each tomato should be whole and firm. Soft tomatoes will turn the salting into porridge.

Naturally, the first step is to wash the tomatoes and dry them.

The next step is to prepare the brine. Put on gas 5 liters of water with sugar and salt and boil for about 5 minutes.

At this time, prepare the container. Banks are washed and disinfected. First, put the greenfinch, garlic and hot pepper. We spread the tomatoes and put another layer of greenfinch, garlic and pepper on top. Pour boiled water with sugar and salt into a jar.

Important to know: categorically pour tomatoes only with hot water.

We complete the cooking process: close the jar with a lid and send them to the place you have designated - it can be a cellar, an attic or a refrigerator. The main thing is that the temperature is not less and not more than 20 degrees.

You can taste ready-made tomatoes in 3 days.

Classic recipe

No matter how many cooking methods there are, the most delicious is the classic. Or the simplest.

We will need:

• 2-3 kg of tomatoes;
• Water;
• A tablespoon of vinegar 1%;
• 2 tablespoons of salt;
• 3 tablespoons of sugar (to your taste);
• Greens any to taste;
• Leaves: cherry, horseradish.
• head of garlic;
• Black pepper (peas).

How to cook

Lay the washed tomatoes on top of the greens and garlic at the bottom. After the tomatoes, also put greens, garlic, leaves and pepper on top.

Pour the prepared boiling water into a jar and wait about 5 minutes, then carefully drain.

Drain the water into a saucepan, add sugar, salt and boil again for 5 minutes. Pour the prepared hot liquid into the tomatoes, add vinegar and roll up the lids.

According to the old method, you need to wrap the jars with towels and turn them upside down, placing the jars on the floor with the lids down.

Cold process without vinegar

We will need:

• 2 kg of brown tomatoes;
• 1.5 liters of water;
• head of garlic;
• hot pepper;
• Bay leaf;
• Celery;
• 4 tablespoons of salt;
• Pepper (pea).

How to cook

Wash all prepared vegetables.

We cut the celery finely. We drive through the garlic press - garlic.

Cut the hot pepper into small pieces in the same amount as tomatoes.

We cut the tomatoes, but not completely.

Fill each tomato with a filling of pepper, garlic and celery.

Pour the tomatoes with cooled water, which must be boiled in advance with salt, sugar and bay leaf. We remove the filled bowl with tomatoes for 3 days in heat and wait.

After 3 days, transfer the tomatoes to the refrigerator. Remove the hot pepper and you can eat.

Cherry Tomatoes with Garlic and Vinegar Recipe

Plus this recipe in appearance, in addition to a pleasant taste and aroma. It is not always beautiful to serve large tomatoes on the table, sometimes you want to decorate the table with miniature cherry tomatoes. No one can resist their special aroma and taste.

We will need:

• 700 g cherry;
• Bulgarian pepper;
• Any greens;
• Garlic - 3 forelocks;
• Pepper (pea);
• Bay leaf - quantity to taste.

For marinade:

• 1 liter of water;
• Vinegar - 20 ml 9%;
• 2 tablespoons of sugar;
• 2 tablespoons of salt.

How to cook

Prepare a jar - wash and sterilize. We put on the bottom of the container - greens, garlic and peppercorns.

We spread the cherry tomatoes, starting with large sizes, to the bottom. Periodically put lavrushka and bell pepper.

Pour marinade and vinegar into a jar, roll up and turn over.

The salting process will take several weeks, but the taste will be amazing.

Pickled green tomatoes

We will need:

• Green tomatoes;
• Dill;
• Celery;
• Horseradish;
• Tarragon;
• cherry leaves;
• head of garlic;
• Salt;
• coriander seeds;
• Mustard seeds;
• Pea pepper;
• Bay leaf.

How to cook

Take a plastic bucket with a lid. We cover the bottom with celery, dill, horseradish, a sprig of tarragon, 5-6 bay leaves, cherry leaves, several cloves of garlic. We fall asleep 1 tablespoon of coriander seeds, 1 tablespoon of mustard seeds, a little peppercorns.

Then we lay the tomatoes, larger on the bottom, smaller on top. We put bay leaves, celery, horseradish, garlic on top. Spices as desired. Top with a layer of small tomatoes.

Brine preparation

Pour 5 liters of water with 17 tablespoons of salt, stir until dissolved in cold water. Pour cold brine over tomatoes. We put oppression and weight in 3-5 kg.

The curing process takes about 2 weeks. Storage in a warm room.

Sweet tomatoes in jars

Do you want variety and something exotic? You will love this recipe.

We will need:

• 10 kg of tomatoes;
• 3 kg of sugar;
• 4 kg of tomato puree;
• 200 g currant leaves;
• 3 - 4 tbsp. spoons of salt;
• Peppercorns;
• Cinnamon and cloves to taste.

How to cook

Here, the difference from all recipes will be a large amount of sugar.

Everything is initially prepared according to the classics: we put the tomatoes in size, before that we covered the bottom with herbs and spices. Sprinkle each layer of tomatoes with sugar.

In a blender or meat grinder, puree soft tomatoes with sugar and salt. Pour the mixture over the tomatoes in the jar.

Unusual recipe with cinnamon

We'll need

For the marinade

• Almost 1 liter of water;
• 2 tablespoons of salt.

How to cook

Prepare a 3 liter jar, put the tomatoes. Pour boiling water for 15 minutes. Boil water for another 5 minutes with spices: cinnamon, salt and bay leaf.

Fill with liquid, roll up, turn over. Wait for cooling and readiness.

Salted tomatoes in their own juice

We will need:

• 10 kg of tomatoes;
• Currant leaves about 45 pieces;
• Half a kilo of salt.

How to cook

Wash tomatoes, clean from excess. Wash currant leaves. We put it in several layers: leaves - tomatoes - salt to the top of the jar.

Puree the tomatoes in a meat grinder and pour them over the tomatoes. Roll up the lids and wait about a week. Store at 20 degrees. After fermentation put in the refrigerator.

Tomatoes with cloves

We will need:

• 1.5 kg of tomatoes;
• Any greens;
• 5 black peppercorns;
• 3 cloves;
• Cherry or currant leaves;
• Mustard seeds;
• hot pepper;
• 3 heads of garlic.

• Water about 2 liters;
• Bay leaves;
• 4 tablespoons of salt;
• A teaspoon of sugar.

How to cook

Here you will need tomatoes with a thick skin, preferably plum-shaped.

Wash everything, clean from excess.

Prepare cleaned and washed jars in advance.

Put layers of spices, tomatoes, insert peppers between the fruits. Top with herbs and mustard seeds.

Boil the brine with salt, sugar and parsley. Cool and fill jars.

Salting process: about 3 weeks.

Bonus: life hacks for the hostess when salting

1. The advice of every experienced housewife - before cooking tomatoes, they should be pierced with a toothpick at the stem. That way they won't burst under boiling water.
2. The most ideal form of tomato is plum-shaped. They have a dense skin and do not burst when salted.
3. With ripe tomatoes, the cooking process is more difficult, as they can easily turn into a puree due to their softness. You need to be more careful with them.
4. Pink tomatoes are well suited for salting, they are very obedient when salted. Also well behaved when cooking - green tomatoes.
5. Experienced housewives advise salting tomatoes in small dishes, such as jars from a liter to 10.
6. Tip on how to easily calculate the amount of water for tomatoes: a liter jar holds a pound of tomatoes and half a liter of water, which means that a three-liter jar needs 1.5 kilograms of tomatoes and 1.5 liters of water. Everywhere there are small errors, they can be determined using the size of the tomato.
7. The difference between pickling tomatoes and cucumbers is that in tomatoes the fermentation process takes less time due to the content in the tomato - solanine. At a temperature of 20 gr. fermentation lasts about 2 weeks.

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

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 with 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.

My grandmother prepares salted tomatoes for the winter in jars, not in a barrel or bucket. Although, I heard that in oak barrels, salted tomatoes are simply excellent. Salting tomatoes in jars is less of a hassle than a barrel, bucket, or large saucepan, because there is no need to set pressure so that the tomatoes do not float and are completely covered with brine. In addition, salted tomatoes for the winter in jars are a kind of insurance, in case the tomatoes “ferment” in one jar not as they should (it happens!), then this will not affect the rest of the tomatoes.

For pickling a tomato, like any other preservation, it is best to take summer varieties of garlic (spring garlic), which are planted in early spring and harvested in July. Spring garlic differs from winter garlic in its delicate aroma and sweet taste. Summer garlic is not spicy, and does not bake, and salted tomatoes with garlic for the winter are especially tasty. But because of the very thin husks and small cloves, it takes longer to peel spring garlic.

Salted tomatoes for the winter in jars in a cold way

How to salt tomatoes for the winter in jars: a recipe from my grandmother. You will like salted tomatoes for the winter in jars in a cold way!

Salting tomatoes for the winter in a cold way

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.

How to pickle tomatoes for the winter in jars

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.

Preparing jars for canning

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 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.

How to salt tomatoes

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.

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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.

Which tomatoes are best for pickling

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 pickle for tomatoes

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.

Recipe for salting tomatoes for the winter in jars

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.

How to pickle tomatoes quickly in a cold way

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.

Instructions on how to salt tomatoes in a cold way:

1. 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.
2. 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.

Canned tomatoes for the winter with mustard

Salting tomatoes in a cold way with mustard will require the use of components:

• 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.

Salting tomatoes for the winter in a cold way with mustard - how to do it:

1. 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.
2. While immersing tomatoes in vessels, shift them with spicy plants.
3. 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.
4. Pour the contents of the jars with cold liquid, close with nylon lids. Send pickled vegetables inside the refrigerator or cellar for several days.

Fast salting of tomatoes in a dry cold way

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

How to cook tomatoes in a dry cold way:

1. You will need a large clean container. Suitable, for example, a bucket. Place plants at the bottom.
2. Lay the vegetables on the spices, which should be chopped near the stem.
3. 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.

Preservation of tomatoes for the winter with vinegar

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.

How to quickly salt tomatoes:

1. Select vegetables, wash and chop in the stalk area. Clean glass containers well with water and detergent, wipe dry.
2. 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.
3. Pour salt and sugar into a jar, pour in water and vinegar. Cover the preservation with a polyethylene lid, place in the refrigerator.

How to salt green tomatoes for the winter in a cold way

Green tomatoes can be preserved for the winter. For this you will need the following ingredients:

• 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.

Instructions on how to cook:

1. 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.
2. While cooling the liquid, soak the green fruits in cooled boiled water.
3. Cut the prepared tomatoes in the stalk area, place them in clean jars treated with boiling water.
4. Pour cold brine over vegetables.
5. Cover the finished preservation with plastic lids, leave for 5 days at room conditions. Then, store in the refrigerator or basement.

Salting tomatoes for the winter in a cold way in a jar - a recipe for harvesting with mustard

Cold pickling of tomatoes for the winter is a method of preserving vegetables. Find out what salting recipes exist, how to properly prepare tomatoes and containers for canning

Salted tomatoes for the winter

• • Time for preparing: 15 minutes
  • Servings: 8
  • Dish type: From vegetables
  • Kitchen: Slavic
  • Complexity: For a beginner

  The time for autumn preparations is in full swing, and this year's tomato harvest gives freedom to imagination. Today I offer a recipe for salted tomatoes for the winter under a nylon cover. As you understand, we will cook them in three-liter jars, without vinegar and sterilization. This method of preservation is called cold.

  This is a very simple, delicious recipe for harvesting tomatoes.

  In this way, you can harvest red, brown, green, yellow tomatoes. It is only desirable to lay them out in separate banks. The only thing is that the greens will cook a little longer.

  A barrel or bucket is also perfect for harvesting, you just have to increase the proportions of all the ingredients. I didn’t borrow a bucket for them, because I have so many 3-liter cans with a chipped neck that are not good for anything other than storing sauerkraut or blanks in them under a nylon lid.

  Try to cook 2-3 jars per sample, the result will please you.

  Salted tomatoes in a jar under a nylon lid

  Everything is very simple, fast, affordable.

  Ingredients:

  • Tomatoes - 2 kg
  • A set of fragrant herbs (dill umbrella, cherry leaves, celery leaves, currant leaves);
  • Salt - 70 grams;
  • Water - 1.5-2 liters.

  How to cook a recipe step by step with a photo at home

  Delicious and affordable home cooking recipe.

  Choosing herbs

  For harvesting, any combination of herbs that grow in your garden or that you like will work. I took a dill umbrella, 4 currant leaves and the same amount of cherries. Celery grows in my garden, I love it very much, so in this preparation for the winter it was not without it. I put a few green, fragrant branches, it gives a special flavor to pickled tomatoes. If you do not have some fragrant herb that I took, do not worry. There are no clear rules, take what you like or have at the moment. You can take horseradish or oak leaves, tarragon, parsley.

  Training

  The jar should be washed well, it is not necessary to sterilize, there is no need for this. The main thing is that it is clean. At the bottom we put a part of the prepared fragrant greens.

  I took red tomatoes, a sort of cream. The main rule is that tomatoes should be almost the same size, firm, dense. If you use overripe tomatoes, they will simply turn sour and become soft, which will affect their taste.

  Pour the right amount of salt directly into the jar, this can be done when tomatoes are already placed in it, or at the bottom of the container. It is not necessary to prepare the brine, over time it will dissolve in water.

  End of process

  Now it remains only to fill them with water. Boil and cool it completely. Pour into a jar of tomatoes and cover with a clean nylon lid. Everything will take 10-15 minutes.

  We send it to the cellar for storage. Definitely in the cellar! If they stand at room temperature, they will be ready in a couple of days, and within 1-2 weeks they will go sour and spoil. And a cool place like a basement or cellar will slow down the cooking process.

  What to cook with pickled tomatoes

  It happens that the preparation costs a long time in the refrigerator, no one can finish eating these 2-3 unfortunate tomatoes. It’s a pity to throw it away, because time and money, effort have been spent on their preparation. And on the other hand, why should the product disappear when you can add them to daily dishes, diversify their taste.

  I always add tomatoes to borscht, soup or gravy, cabbage rolls. Stuffed peppers will acquire a special taste if this ingredient appears in them. They can also be supplemented with stewed cabbage, bigus, buckwheat with mushrooms or meat, pilaf or any other porridge. In other words, any dish that needs to be cooked and contains tomato sauce or pasta. As you can see, such tomatoes can be suitable not only for mashed potatoes, here the choice of dishes is not limited by anything, except for your fantasy of desire.

  Take note of the recipe for salted tomatoes for the winter under a nylon cover, enjoy a delicious snack in the cold season.

  Recipe for salted tomatoes for the winter under a nylon lid in jars

  
  This recipe for salted tomatoes for the winter under a nylon cover is very very simple, and the tomatoes turn out delicious, you just lick your fingers.

The best recipes for tomatoes under a nylon cover. How to prepare tomatoes under a nylon cover: advice from experienced housewives

Every housewife knows that preserving tomatoes under an iron lid requires certain skills and a considerable waste of time. For pickled vegetables, sterilization of glass containers is necessary, as well as the ability to properly use the seaming key.

An alternative and proven option for harvesting for the winter is pickling tomatoes under a nylon cover. The advantage of this method lies in the fact that when salted, tomatoes do not lose their vitamin properties. An important factor is the simplicity of the cooking technology, as well as the speed of fermentation of vegetables.

The taste of salted tomatoes under a nylon lid is several times superior to pickled ones. They are very fragrant, rich and serve as an excellent appetizer for many dishes. Tomatoes prepared in this way are ready for consumption in half a month. You can try some great plastic lid tomato recipes.

Quick pickled tomatoes

1.7 kg of red tomatoes;

1 PC. bell pepper;

1 pod of hot pepper;

3-4 garlic cloves;

3 art. l. rock salt;

horseradish leaf, parsley;

At the bottom of a three-liter bottle put a horseradish leaf and a sprig of parsley. Peel the garlic from the husk, throw on top of the greens. Cut hot pepper in half, lower one part to the bottom of the bottle. Put the tomatoes on a third of the jar. Peel the core of the sweet pepper from the seeds, cut into circles and put a few circles on the tomatoes. Next, report the jar with tomatoes, on top - the remaining bitter pepper, salad pepper rings.

The marinade must be heated on the stove to 40 degrees, pour sugar and salt into it. Pour tomatoes, cork with a nylon cap and put in heat for 3 days. A plate should be placed under the container to avoid overflowing the brine. For further storage lower into the basement.

Tomatoes with beets

1 kg of red tomatoes;

1 sugar beet;

3 art. l. coarse salt;

2 bay leaves;

5-6 peppercorns;

3-4 pcs. cherry leaf;

Celery greens, dill.

Rinse medium-ripe tomatoes, herbs, cherry leaves with water. Chop a small beetroot. This ingredient in the recipe delays the oxidation process. Put beets with greens on the bottom of the jar, then tomatoes, again greens and beets, tomatoes, greens on top of the jar.

Cork with a plastic lid, take it to the basement. On the third day, you should make a marinade, heat 1.5 liters of water on fire, add coarse salt, sugar, spices. Wait for the brine to cool down, because. hot water will kill the necessary microbes of fermentation. Pour mixture into jars. Then tightly close with a polyethylene lid, take it to a cold room for storage.

Dried tomatoes

Ingredients for a 3 liter bottle:

7 art. l. olive oil;

200 g of peeled garlic;

seasoning "Italian herbs".

Take medium-sized tomatoes and cut them in half, and large ones can be cut into quarters. Cut garlic into slices. Cover a baking sheet with foil, put tomatoes on it, salt them. Sprinkle with spices on top, sprinkle lightly with oil.

Send to the oven, bake at 150 degrees. Then cool, put in a bottle in layers: tomatoes - garlic. Pour oil on top, cork the bottles with plastic caps. Then put in the cellar or refrigerator.

Tomatoes "Exceptional"

1 pack of hot red pepper;

1 plate of acetylsalicylic acid tablets;

0.2 kg of rock salt;

0.2 kg of cane sugar.

Peel the garlic from the husk, crush through the garlic and mix with ground pepper. Wash tomatoes. Then cut across, but not completely, about 2/3. Take the prepared mixture with a fork and brush inside the vegetables.

Carefully transfer the stuffed tomatoes into the bottles. Then prepare the marinade in a saucepan, boil. After cooling, pour it into bottles. Crush 2 pieces of acetyl tablets, put in each bottle. Cork the container with plastic caps, take it to the basement.

Dry pickled tomatoes

a pack of coarse salt;

2 pcs. horseradish leaves, currants;

2 pcs. bay leaf;

dill, tarragon.

For the dry salting method, it is necessary to sterilize the bottles. Wash tomatoes. Then prick with a needle in several places around the stem. Put leaves, dill and tarragon greens on the bottom of the jar, then layers of tomatoes - greens.

At the same time, each layer should be abundantly sprinkled with coarse salt. The last layer should end with currant leaves. Cover with dense nylon lids, put for two days in a warm place. After cleaning in a room with an air temperature of + 7-15 degrees.

Salad "Fragrant"

6 kg of green tomatoes;

3 pods of hot pepper;

Wash the tomatoes and chop the celery. Next, each tomato needs to be cut into 4 parts. Pass pepper, garlic several times through a meat grinder.

Mix everything in a saucepan, add coarse salt, vinegar 9%. Then put into jars, cork with plastic caps, take out in the cold.

Marmalade recipe

1000gr. green tomatoes;

1000g of granulated sugar;

5 gr. citric acid;

First, rinse the tomatoes with running water, cut them into slices, remove all seeds. Transfer to a copper bowl, fill with water. Then put on the stove, boil on fire for about 5 minutes. Then drain the liquid from the basin, add water again, boil for about 5 minutes. Repeat the procedure again. Then you need to put the tomatoes in a colander to glass the liquid.

To prepare the syrup, you need a glass of water, sugar; when the syrup boils, dip the tomatoes there. Boil should be in 3 doses for 7-8 minutes. At the end of each dose, the jam should be infused for a couple of hours. At the end of the last cooking, you need to add citric acid, orange zest. Pour the jam into clean jars, cork with nylon lids. When it cools down, take it to the cellar for storage.

sweet tomatoes

1 bucket of pink tomatoes;

5 kg of red tomatoes;

5 gr. coriander seeds;

6 peas of allspice;

100 gr. coarse salt;

3 kg of beet sugar;

6-7 cloves;

cherry leaves, greens.

Put cherry leaves, allspice, cinnamon, dill umbrella on the bottom of each bottle. You can use pink or green tomatoes for this recipe. If you use green ones, they need to be blanched in boiling water for 2 minutes. Next, put the tomatoes (10 kg) into bottles.

To prepare the filling, scroll red tomatoes through a juicer. Pour sugar, coarse salt, coriander into tomato juice. Boil the juice on the stove for about 5 minutes, pour over the tomatoes in bottles. Cork with nylon lids, take out to the basement.

Tomatoes with mustard under a nylon lid

8 kg of milky tomatoes;

7 art. l. coarse salt;

1 head of garlic;

10 gr. mustard powder;

4 hot peppers;

0.5 l of apple cider vinegar;

10 liters of water, dill greens.

Pour water into a large container, add granulated sugar, vinegar, 9% rock salt and acetyl chloride. Mix everything well. Pour in the vinegar last so that your hands do not bake. Place clean tomatoes in 3-liter bottles, add spices, herbs.

Pour 1 heaping tablespoon of mustard on top of the tomatoes. Pour the prepared solution, cork with polyethylene lids. Take out the preservation in a cool basement.

Salted tomatoes (with winter cabbage)

4 kg of winter cabbage;

2 pcs. garlic heads;

Prepare about eight pieces of three-liter bottles. Wash vegetables. Cut the cabbage into pieces so that they enter the bottle. Cut the carrot into circles, peel the garlic. Arrange vegetables in bottles, add garlic cloves, horseradish roots.

Next, prepare the marinade: pour granulated sugar, coarse salt into 10 liters of water. Put the brine on the fire, bring to 100 degrees. Hot brine should be poured into bottles with vegetables. Cover with gauze on top and put in heat for 15 days for the fermentation process. After the time has elapsed, cork the bottles with nylon caps, put them in the cold for storage.

Tomatoes "Korean"

1 kg of ripe tomatoes;

4 tbsp. l. vinegar 9%;

2 pcs. lettuce pepper;

3 art. l. cane sugar;

50 ml of vegetable oil;

1 garlic head;

30 gr. rock salt;

a pack of seasonings "In Korean".

Wash vegetables well. Cut medium sized tomatoes into 4 pieces. It is advisable to grate carrots on a grater with a nozzle for cooking Korean dishes. Salad pepper, garlic cloves chop in a blender. And finely chop the greens.

Mix all the prepared ingredients in a container, add vinegar 9%, salt, cane sugar, seasoning. Arrange in jars, cork with nylon caps. Send to a cold cellar.

Tomatoes with walnuts

1000 gr. green tomatoes;

200 gr. peeled nuts;

1 pod of hot pepper;

30 gr. coarse salt;

6 pcs. allspice peas;

75 ml of wine vinegar;

2 garlic cloves;

5 gr. coriander seeds;

Wash small brown tomatoes. Pour boiling water over fruits in a container. Remove from water, cut into halves, large - into 4 parts. Garlic, walnuts, crush with salt, chop hot pepper. Add coriander seeds, stir.

Tomatoes mix with the resulting mixture, or you can start. Place tightly in sterilized jars, close with plastic caps. Take out to a cool room.

Recipe "Taste of summer"

durum tomatoes;

refined vegetable oil.

Wash medium sized tomatoes well. Then dry on a cotton towel, put the tomatoes in bottles. Top with oil and seal with airtight plastic lids. Shelf life is 3 months at + 5 - 10 degrees.

Recipe for spicy lovers

1000 gr. ripe tomatoes;

2 pods of hot pepper;

15 ml of lemon juice;

5 coriander leaves;

ground black pepper;

15 gr. coarse salt;

some grated horseradish roots.

Pure tomatoes twist on a juicer to get 3 glasses of juice. Grind fresh coriander leaves with hot pepper in a blender. Mix all components. Put the resulting mixture into jars, cork with tight polyethylene lids. Under cold storage conditions, it can be used as a condiment for several months.

Tips for storing blanks under a nylon lid

Tomato blanks under plastic lids must be stored in a cold place, protected from sunlight. In the summer - better in the refrigerator or basement. In winter, a garage or balcony can be a great storage place. If the storage temperature is above +15 degrees, the tomatoes will quickly go sour and tasteless.

Nylon caps do not oxidize like iron caps. To avoid mold under the lid, you can put a circle cut out of thick paper soaked in an alcohol solution under it. To extend the storage time of the tomato blank, you can periodically change the circle.

Excellent recipes for cooking tomatoes under a nylon lid will become a favorite preparation in every family. The speed of cooking will please the hostess, and the excellent taste of tomatoes will tempt even a gourmet.

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Portal Editor-in-Chief: Ekaterina Danilova

Tomato recipes under a nylon lid, the secrets of choosing ingredients

Tomatoes under a nylon lid: recipes from simple to gourmet, dishes with various additions and general principles for cooking, choosing and combining products