Pickled spicy tomatoes for the winter in jars. Pickled tomatoes for the winter in jars

Pickled tomatoes in a pot of cold water will ferment for about a week, so this recipe is not a quick one. But if you like vigorous, well-salted tomatoes with a sour pickle inside, it's worth the wait, because they will turn out just like that. For fermentation, select only dense tomatoes, elastic, without damage. If the skin is damaged, then it is better to leave such specimens for other recipes, because during the fermentation process the skin will burst even more and all the delicious brine will flow out of the tomato. Choose the variety of your choice. Tomatoes are suitable both with thin skins, and with denser, fleshy ones. The first ones will soak in the brine faster, thick-skinned tomatoes will ferment for several days longer. These are very tasty.

Ingredients:

- tomatoes - 1 kg.;
- water - 1.5 liters;
- salt - 2 tbsp. with a slide;
- peppercorns (allspice) - 8-10 pcs.;
- bay leaf - 2 pieces;
- umbrellas and stalks of dried dill;
- fresh dill, parsley - 5-6 branches each;
- white mustard seeds - 0.5 tsp

For canning tomatoes use fresh dill, parsley or celery - choose to your taste. Be sure to add a few umbrellas of dried dill with seeds, and break the dry stems into pieces.

From spices and spices you will need allspice (Jamaican) and black peas, mustard seeds and bay leaf.

At the bottom of a wide saucepan we put a spicy bouquet of greens, break the lavrushka, pour mustard and pepper.

On a pillow of greens and spices, lay out the washed tomatoes without stalks. We make enough layers to fill almost to the top. If the container is deep, we layer every two or three layers of tomatoes with greens.

From above we close the tomatoes with the same set of spicy seasonings as they put on the bottom. You can add a few cloves of garlic, cut into plates or hot pepper rings.

We heat up the water a little. Add coarse salt, stir. If sediment remains at the bottom, filter the water through several layers of gauze or carefully pour it into another container.

Pour the brine into the pot with the tomatoes. You may need more brine, then prepare one or two more servings with the same proportions of water and salt.

After 4-5 days, you can rearrange the tomatoes in the refrigerator or take them out to the basement. But first try - if they are ready for your taste, put in the cold. If you think that you have not yet gained salt, leave it for another two or three days. The tomatoes will be completely salted in about two weeks. Bon Appetit!

There is a wide range of recipes that make delicious preparations. For example, you can cook pickled tomatoes - this appetizer is salted in a jar, pan or barrel using cold or hot brine. Depending on the recipe, the preparation of red or green vegetables is fermented from a day to several weeks. Tomatoes can be consumed immediately after cooking or left for the winter.

How to pickle tomatoes

A delicious, fragrant snack has many cooking options, you just need to choose a recipe and follow it clearly. You can pickle unripe and ripe vegetables, cream is ideal for sourdough (such fruits are elastic and dense). There are many useful substances in pickled tomatoes: in the process of fermentation, lactic acid is formed, it can break down fiber, thanks to which the body absorbs food better. In addition to this, lactic acid bacteria have a positive effect on the functioning of the stomach, intestines.

Before fermenting green tomatoes or red fruits, you need to familiarize yourself with some rules. Here are some helpful tips for making a delicious salty snack:

It is best to use red (but not brown) or green fruits for fermentation, medium in size, unspoiled, dense and fleshy. Inside there should not be a white rod, wormholes.
In order for the appetizer to get a richer, spicier taste, it is worth piercing each fruit with a toothpick or making small cuts.
You can use different dishes for salting: glass containers, a saucepan, a deep bowl, a plastic bucket or a barrel.
For the preparation of salted tomatoes, cherry, currant, oak leaves are used (they give strength), horseradish leaves (against mold), allspice and / or hot peppers, mustard (sharpness). Dill, basil, parsley, cloves also enhance the taste.
Ready pickled tomatoes are recommended to be stored no more than 7-8 months in a cold place.

Food preparation

Before you start the culinary process, you need to prepare the ingredients. Green or red fruits should be checked for integrity and strength. Then the selected vegetables are thoroughly washed, the stalks are removed from them. You can ferment them whole or cut into halves, quarters. Depending on the recipe, other products are prepared: for example, someone prefers to add a little bell pepper or cucumbers (seeds are removed from peppers, “butts” are cut off from cucumbers). The greens are washed, the garlic is peeled, chopped or used whole.

Pickled Tomato Recipe

There are many ways to make pickled tomatoes. You can salt them in different dishes, use immediately when ready, or leave them for the winter. There are recipes with cold or hot brine, with or without vinegar. Garlic, spices, seasonings, herbs and other additives that improve the taste are added to vegetables. Green or red fruits are fermented: whole, in pieces or stuffed.

Green tomatoes in a bowl

Time: 40 minutes (+ 3 days of sourdough).
Calorie content of the dish: 32 kcal per 100 grams.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

The first way to prepare a fragrant, savory snack is a recipe for pickled green tomatoes in a saucepan. If you follow all the subtleties of the salting procedure, then they turn out crispy and juicy.. Garlic, sugar, currant leaves and dill in umbrellas are used to enhance the taste of the perfect snack. The products described below are enough for three liters of workpiece.

Ingredients:

green fruits - 1 kg;
salt - 4 tbsp. spoons;
apple cider vinegar - 15 ml;
garlic - 2 pcs.;
sugar - 1 tbsp. l.;
currant leaves - 4 pcs.;
dill umbrellas - 5 pieces.

Cooking method:

Rinse the vegetables thoroughly, make a few punctures in each with a toothpick.
Take a clean, dry pan for three liters. Put currant leaves, umbrellas on the bottom.
Lay the main ingredient tightly on top. Put a few cloves of peeled garlic on each layer.
Dissolve sugar, vinegar and salt in boiled water at room temperature.
Pour the contents of the pan with the resulting marinade. Send to the refrigerator or cellar for 3 days.
Sometimes tomatoes take longer to ferment, you need to try.

Pickled green tomatoes stuffed

Time: about an hour (+ 4 days).
Servings: 4-8 persons.
Calorie content of the dish: 32 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Some housewives prefer to make pickled green tomatoes in a barrel or bucket. Spicy stuffed vegetables prepared according to this recipe are a universal snack for all occasions, it can be included in the daily menu or delight guests with a salty treat. Pickled tomatoes go well with fried potatoes or meatballs.

Ingredients:

garlic - 4 heads;
green tomatoes - 5 kg;
water - 5 l;
salt - 400 g;
parsley and dill (fresh) - 2 bunches each;
cherry leaves, currants - 5 pcs.;
tarragon - 2 tbsp. l.;
black peppercorns - to taste.

Cooking method:

Remove ponytails from fruits, rinse with water. Each cut across, but not completely.
Peel the garlic, chop it under a press or on a coarse grater. Combine spicy gruel with chopped herbs.
Stuff the tomatoes with garlic mixture (1 teaspoon each).
Put in a plastic bucket, interspersed with cherry leaves, currants, black pepper.
Boil water, add salt, mix well, remove from the stove and cool.
Pour the ingredients with brine so that the liquid completely covers them.
Cover with a lid on top, press down with a press (for example, a jar of water).
Cook pickled green tomatoes in a bucket for four days at room temperature. Then the workpiece is stored in the refrigerator.

Pickled in jars for the winter

Time: about an hour (+ a month).
Number of servings: 5-8 persons.
Calorie content of the dish: 23 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

When you want to diversify the assortment of winter preparations, then this recipe with a photo comes to the rescue. Pickled green tomatoes for the winter (it is better to take cream) will be the perfect addition to lunch or dinner, they just melt in your mouth. A spicy dish with an unusual aftertaste and appetizing aroma. The products indicated in the recipe are enough for 6 liters.

Ingredients:

green cream - 2 kg;
salt (without iodine) - 120 g;
garlic - 1 pc.;
bay leaf - 4 pcs.;
allspice - 5 peas;
cloves - 5 pcs.;
black peppercorns - 20 pcs.:
parsley - a bunch;
horseradish and currant leaves, dill seeds - to taste.

Cooking method:

Parsley must be washed, chopped, mixed.
Black and allspice, lavrushka, dill seeds, cloves and a quarter of the greens are laid out in two three-liter jars.
Marinade for fermentation is made from boiled water (0.5 l) and salt.
Put the cream in a glass container, alternating it with cloves of unpeeled garlic.
Place the remains of currant leaves, horseradish on top.
Pour the products with hot brine to the top, close with polyethylene lids, turn upside down.
For three days, the fruits must be kept in the room, and after the start of the fermentation process, put the jars in the cold.
Fragrant, pickled tomatoes for the winter will be ready in a month.

fast food

Time: hour (+ day).
Servings: 2-3 persons.
Calorie content of the dish: 37 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

If there is a need to urgently cook something tasty for the arrival of guests, then pickled stuffed instant tomatoes are perfect for this purpose. It takes about a day to sunbathe.. Ripe (but not overripe) fruits, garlic, more fresh herbs, honey, spices and seasonings are useful for harvesting. A spicy, original snack will definitely be appreciated.

Ingredients:

red fruits - 1.5 kg;
garlic - 6 cloves;
fresh parsley, cilantro, basil - 200 g.

For marinade:

apple cider vinegar (9%) - 5 tbsp. l.;
honey - 3 tbsp. l.;
water - liter;
hot pepper - 5 pcs.;
coriander seeds - 1 tsp;
lavrushka - 2 pcs.;
salt - 2.5 tbsp. l.;
allspice - 10 pieces.

Cooking method:

Wash the vegetables well and dry with a towel.
Cut the tomatoes lengthwise, not reaching the end of 1 cm.
Rinse greens, finely chop.
Grind the garlic under a press or cut with a knife. Combine with greens.
Fill each red fruit with the resulting mixture. Pour into a jar or bowl.
Make a hot marinade from all the indicated products (except honey). Cool the liquid a little, dissolve honey in it.
Pour the future snack with cooled brine, leave at room temperature overnight.
Put in the refrigerator in the morning. Pickled fruits will be ready in 15-20 hours.

With garlic and herbs

Time: 40 minutes (+ 2 weeks).
Servings: 2-3 persons.
Calorie content of the dish: 22 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

It is very easy to diversify a standard daily meal by serving salted tomatoes with greens and garlic to the table. They ferment them in a three-liter glass jar or other convenient container. To make the taste of the workpiece as saturated as possible, cherry leaves, currants, dill inflorescences, fresh parsley, as well as your favorite seasonings, spices, and herbs are added to the fruits.

Ingredients:

garlic - 4 cloves;
cream - 2000 g;
parsley - a bunch;
salt - 50 g;
blackcurrant leaves, cherries - 3 pcs.;
water - 1.3 liters;
dill inflorescences - 1 piece.

Cooking method:

Wash the tomatoes, remove the stalks.
Peel the garlic, finely chop with a knife. Rinse greens with water.
Put parsley sprigs, garlic, currant and cherry leaves, dill umbrella on the bottom of the pan.
Place cream on top.
Mix water with salt, pour the contents of the pan with brine.
Put under oppression and send to the refrigerator.
Appetizing pickled tomatoes can be tasted after 2 weeks.

with mustard

Time: half an hour (plus 2 days).
Servings: 2-3 persons.
Calorie content of the dish: 38 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

The next preparation option is cold sourdough with mustard. There is enough food for a 3 liter pot. For the recipe, it is recommended to choose slightly unripe tomatoes, preferably cream varieties. The fermentation process takes 30-40 minutes to prepare and two days to get the result. If everything is done according to the recipe, then you get a snack just “you will lick your fingers”.

Ingredients:

currant leaves - 3 pcs.;
ripe cream - 2 kg;
bay leaf - 3-4 pieces;
fresh dill - 1 bunch.

water - liter;
salt - 1 tbsp. l.;
mustard powder - 20 g;
peppercorns - 6 pcs.;
sugar - 60 g.

Cooking method:

For fermentation, take a saucepan (3 l). Put a part of the washed cream inside, on top - currant leaves, lavrushka. Then - the remaining fruits.
Make a marinade. Bring water to a boil, add salt, sugar and pepper. Boil for five minutes, add mustard, stirring the brine. Cool to room temperature.
Pour vegetables with marinade, put in a cold place.
Salting lasts two days.

Time: 40 minutes (+ 2 weeks).
Number of servings: 3-6 persons.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Tomatoes in a cold marinade are fermented for a couple of weeks, but it's worth it. The result is an incredibly tasty, juicy, aromatic dish. Experts advise taking vegetables of similar size and maturity for pickling, because this factor affects the duration of the fermentation process. If you want a very sharp impression, then you can add chili peppers to the tomatoes.

Ingredients:

parsley, dill - 2 bunches each;
sugar - 50 g;
water - 1.5 l;
red cream - 2 kg;
chili pepper - a pod;
salt - 120 g;
mustard seeds - 50 g;
dill inflorescences - 4 pcs.;
allspice - 10 pieces.

Cooking method:

Rinse greens and dill umbrellas, dry.
Coarsely chop the dill, parsley, put half on the bottom of the jar (3 l). Chop the chili slices, put on top.
Add cream, and then add mustard seeds, allspice.
Boil water, dilute sugar and salt in it. Cool down.
Put the rest of the greens in the bottle, pour everything with brine.
Cover the container with a plate on which you need to put a small load.
Sour the snack for 6 days at room temperature, and then another week in a cold place.

without vinegar

Time: half an hour (+ 3 weeks).
Servings: 6-8 persons.
Calorie content of the dish: 28 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Most salted tomato recipes include vinegar, but you can make a delicious preparation without using it. The ingredients are based on five liters (pot or bucket). The variety for salting should be dense, without cracks, and small in size. If you stick to the recipe, then after 3 weeks you can try a savory, fragrant snack.

Ingredients:

garlic - 6 cloves;
salt - 5 tbsp. l.;
red fruits - 5 kg;
leaves and root of horseradish, cherries and currants, parsley;
dry mustard - 3 tbsp. l.;
hot pepper - 1 piece.

Cooking method:

Peel the garlic cloves, cut into slices. Pepper and greens crumble with a knife.
Wash the tomatoes thoroughly.
Put garlic, horseradish root, greens, hot pepper in a plastic bucket.
Place red fruits on top.
Make a fermentation marinade from water and salt.
Pour the contents of the bucket with brine, sprinkle with mustard. Cover with a plate, top with a towel. Send to a warm place.
Sour 7 days in a warm place.
Put the bucket in the refrigerator for another three weeks.

With horseradish

Time: half an hour (+ 6 days).
Servings: 4-6 persons.
Calorie content of the dish: 23 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

A simple option that requires a minimum of products is pickled red tomatoes with horseradish. This product is often used for salting, because it gives a spicy taste and a very appetizing aroma to the workpiece. You will also need fresh or dried herbs, a little garlic, currant leaves. Spicy pickled tomatoes will be ready in a week.

Ingredients:

red cream - 4 kg;
dill inflorescences, leaves + horseradish root;
currant leaves - 4 pcs.;
water;
rock salt - 150 g;
parsley, celery (greens).

Cooking method:

Wash vegetables, leaves and herbs.
Peel the horseradish root, chop into slices.
In clean jars (3 l), put sprigs of greens, several slices of horseradish root.
Spread the cream to the top in layers, alternating with parsley, dill.
Dissolve the salt in warm water, strain the marinade.
Pour the vegetables "up to the stop". Cover jars with lids, keep warm.
Salted fragrant fruits can be eaten in a week.
Keep refrigerated.

Georgian tomato recipe

Time: 1 hour 40 minutes (+ 10 days).
Servings: 8-10 persons.
Calorie content of the dish: 38 kcal.
Purpose: preparation.
Cuisine: Georgian.
Difficulty: medium.

Delicious, mouth-watering, spicy Georgian-style tomatoes are a pickled preparation that cannot be underestimated. Elastic green tomatoes are stuffed with spices, herbs and poured with marinade. If you need to keep the snack until the winter, then when the fermentation is over, it is filled to the brim with brine and covered with lids. The preparation in Georgian is salted for 10 days.

Ingredients:

green cream - 10 kg;
garlic - 1 kg;
lavrushka - 6 pcs.;
celery stalks - 1.5 kg;
salt - 700 g;
parsley - 100 g;
capsicum hot pepper - 100 g;
water - 10 l.

Cooking method:

Remove the seeds from the pepper, chop it with a knife. Mix with chopped garlic, herbs, celery stalks.
Slice the tomatoes along the sides to the middle. Stuff them with a sharp mass. Arrange in jars in layers, alternating with parsley, seasonings.
Boil water, dissolve salt in it. Cool the marinade.
Pour the brine into jars, put the green tomatoes under pressure.
Sour in the room for 3 days, and then place in a cool place.
Cook 10-12 days.

The secrets of cooking delicious tomatoes pickled in a barrel

If there is a desire to ferment green or red tomatoes in a plastic or wooden barrel, then you need to know all the nuances of this process. Here are some helpful tips for preparing real, delicious vegetables:

For home fermentation, it is better to use medium-sized containers (10-20 liters).
Before putting the ingredients inside, the barrel must be well treated with warm water and soda, and then rinsed thoroughly.
You can ferment tomatoes of any level of ripeness, but green fruits or those that have reached initial ripeness are considered the best option (you can take slightly unripe ones).
The optimum temperature for fermentation in a barrel is from 15 to 24 °C.
To get a tasty, mouth-watering result, the vegetables are laid out in a container tightly, but carefully. Each layer is interspersed with spices to enhance the flavor and protect the pickled tomatoes from mold.
Pour the fruits with cold strained marinade, cover with a cloth napkin and a circle of wood (should be the same diameter as the barrel). On top is oppression.

Video

For many families, pickled tomatoes are the best snack, so it is important for the hostess to have a good and tasty recipe on hand. Cook pickled tomatoes in a pot of cold water. Instant vegetables with wonderful taste and aroma. So do not miss the opportunity to cook them at home. I often see pickled tomatoes on the market, but I always pass by, as I myself have an excellent recipe that I have been using for many years.

When setting the table, remember that without salty you simply cannot create the right mood for the guests, so let's pickle vegetables together, in this case tomatoes. For sourdough tomatoes, you need not only vegetables, but also spices. For pickled tomatoes, you will certainly need garlic, dill and a horseradish leaf. Tomatoes will turn out simply excellent, with a characteristic sour aroma that you will not confuse with anything. As soon as the season of fresh ground tomatoes comes, I begin to slowly ferment, and I advise you.

Required products:

1 kg ripe tomatoes
2-3 sprigs of dill (you can umbrellas),
1 sheet of horseradish
2-3 cloves of garlic
1 liter of water
1 tables. l. table salt.

How to cook pickled tomatoes in a saucepan

Take an enameled pan, add spices into it: dill, horseradish leaf and peeled garlic cloves. You can take dill and twigs and umbrellas, it will be fragrant and tasty.

Wash the tomatoes, put them on the spices in a saucepan. It is better to take small tomatoes, they will ferment and salt faster. Also, small tomatoes will be more convenient to put in a pan.

Sprinkle tomatoes with salt. Don't overdo it with salt or you'll spoil the tomatoes. No one can eat salted tomatoes, so we strictly observe the proportions.

Fill with cold water and cover with a lid, leave to ferment for 2 days in the room without removing anywhere. I don’t advise you to keep it in the room for more than two days, otherwise the tomatoes will be very sour, which will even reduce your teeth.

Then we see the following picture: foam-bubbles appeared, and the water turned cloudy. This is a sure sign of fermentation and fermentation. We remove the tomatoes in the refrigerator or cellar. In a cool place, the process of acidification and fermentation will stop and the tomatoes will remain tasty. These tomatoes can last up to a month, but I doubt you can resist eating them.

Advice: slightly unripe tomatoes can be fermented along with ripe ones, just until the brown ones are ready, you will have to wait longer. Therefore, put them at the very bottom of the dish.

Green tomato sourdough in a saucepan

Cooking time: 40 minutes

Servings: 35

The energy value

calorie content - 19.05 kcal;
proteins - 1.06 g;
fats - 0.19 g;
carbohydrates - 3.53 g.

Ingredients

green tomatoes - 3.5 kg;
water - 2 l;
salt - 300 g;
hot pepper - 2 pcs.;
dill - 1 bunch;
parsley - 1 bunch;
basil - 30 g;
currant leaves - 2 pcs.

Step by step cooking

Wash the pot with baking soda. Pour boiling water over it for 5-10 minutes to disinfect. On clean tomatoes, make small cross-shaped cuts on the underside or top of the vegetable so that the brine can better penetrate into its flesh. Peel the garlic.
Throw half of the greens and pepper to the bottom of the pan. Lay the tomatoes on top. At the end, again make a layer of greenery.
Dissolve the salt in hot or cold water. Before pouring, the brine must be cooled down. The liquid should come out over the vegetables.
Put a large plate on top and keep the workpiece under the lid at room temperature for 4 weeks.

The main advantage of such methods of pickling tomatoes is the availability of ingredients and equipment. Red tomatoes are perfect for a snack. Greens, due to their dense texture, are suitable for salads. There is nothing complicated about pickling tomatoes in a saucepan. Try one of the recipes below and delight your family with incredibly delicious pickles!