Salting a tomato in a cold way: in jars, in buckets, in barrels. Tomatoes in a cold way for the winter - a useful preparation

In the middle of autumn, it's time to prepare salted green tomatoes for the winter. If you are a fan of such pickles, then this simple recipe for pickling green tomatoes in a bucket in a cold way is sure to please you. This will require green tomatoes and many different spices that can be adjusted to your taste.

Ingredients:

green tomatoes 3 kg.,
parsley 1 bunch,
dill 1 bunch,
cherry leaf 20 leaves,
coriander seeds 1 tbsp. l.,
mustard seeds 1 tbsp. l.,
bay leaf 8-10 pieces,
garlic 3-4 heads.

Brine:

water 1 l.,
salt 3.5 tbsp. l.

How to cook salted green tomatoes cold

Tomatoes of any size are suitable for pickles. Move the vegetables to a colander and rinse thoroughly, looking at each fruit. If you find defective vegetables, remove them from the total mass. To make the tomatoes salted faster, take a bamboo skewer and make 1-2 punctures in the place of the stalk.

Prepare a container depending on the amount of starting products. At the bottom, spread half the norm of washed parsley and dill, cherry leaves, coriander and mustard seeds, bay leaf and washed unpeeled garlic cloves. You can use dill umbrellas, horseradish root and leaves.

Move prepared green tomatoes.

Cover the fruits with the second half of all the indicated spices.

Now prepare the brine. Dissolve the salt in cold water and pour over the tomatoes. Adjust the amount of brine to your liking.

Place a flat plate and a small weight on top of the tomatoes so that all the vegetables are under the brine. Leave at room temperature for 3 weeks. Depending on the temperature regime and the size of the tomato, the pickling process may vary within certain limits.

After this time, the tomatoes will change their color and you can taste them. Store salted green tomatoes for the winter in a cool place until you eat. Bon appetit!

Pickled tomatoes are one of the most popular preparations for the winter. They are an excellent substitute for tomato paste, ketchup and tomato dressing when preparing various dishes.

Salted tomatoes can also be served as an independent snack.

Hot salting requires a lot of time and skill: jars must be carefully sterilized and rolled up, the brine may become cloudy, and the jars may explode.

The ideal option for quick salting is cold seaming of tomatoes.

Benefits of cold salting

The cold way of pickling tomatoes has a lot pros:

Pickles are much tastier than when seaming in other ways;
Less loss of vitamins from tomatoes (due to lack of heat treatment);
Doesn't take much time.
Easy salting technology;
No need to boil water for brine;
Tomatoes can be consumed as early as three weeks after pickling;
Blanks can be produced in any containers (including sterilized jars);

The disadvantage of this method is that all containers with pickles must be stored in a cool place, otherwise the tomatoes will deteriorate.

Preparing for salting

To begin with, we will select the tomatoes that we will salt:

Tomatoes must be of the same degree of maturity (you can not take green, pink and red tomatoes for one container);
There should be no signs of rotting and mold on the fruits;
Tomatoes should not be beaten and soft;
Do not take tomatoes for pickling that have damage - cuts and punctures.

All tomatoes must be separated from the stalks, rinse well, dry with a soft towel and make a neat puncture next to the stalk (so that the skin of the tomatoes does not crack when stored in brine).

First, choose tomatoes of approximately the same size. When the same tomatoes run out, you can pickle tomatoes of different sizes in one container.

Next, we prepare container, in which we will produce salting:

If we use jars, they should be washed thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over water vapor for 3-5 minutes, then set to cool, covering them with a clean towel;
Containers made of other materials should be Rinse(using detergents);
used for pickling container maybe with defects, because we will not need to roll it up.

Then choose salt. For pickles, the following types of salt are used:

Iodized. Rich in iodine, sometimes gives a slight bitterness;
Marine. It is rich in various trace elements, but if magnesium is removed from it, then this is ordinary table salt;
Black. Rich in potassium, useful for the human body;
Hyponatrium. Salt for hypertensive patients, because it uses potassium and magnesium salts. This prevents fluid retention and increased blood pressure.

Note! To get delicious salted tomatoes, it is recommended to use only coarse salt.

Recipes

1. Cold pickling of tomatoes

Products, needed for salting:

tomatoes- 2 kg;
Vinegar 9% - 1 dessert spoon;
Salt- 2-3 tablespoons;
Sugar- 1 tablespoon;
Garlic- 1 large head or 2 small ones;
– 2 umbrellas;
Greens leaves hell. You can take currant leaves (white) or

Step 1. We prepare the container for salting.

Step 2 Preparing the tomatoes. Be sure to make a hole!

Step 3 We lay the leaves of plants at the bottom of the container so that they completely hide it. Next, lay out the dill umbrellas.

Step 4 Fill the container with tomatoes. We stack the tomatoes tightly to each other. You need to make sure that the tomatoes are not crumpled and not damaged. It is advisable to put the tomatoes with punctures up. Laying out layers, you need to cover them with leaves and add chopped garlic cloves. Leave about 5-7 cm of free space on top.

Step 5 Pour salt, sugar and vinegar into the container. Pour the tomatoes with boiled cold water.

Products, needed for salting:

tomatoes- 2 kg;
Salt- 150 g;
Sugar- 1 tablespoon;
Garlic- 1 large head;
Dill- 1 umbrella;
lava leaf- 3-4 pieces;
Celery;
Carnation dried;
Mustard seeds or dried mustard- 3 tablespoons;
Green leaves fuck or root.

Step 1. Preparing container.

Step 2 Processing tomatoes. Delete stalks, wash the tomatoes under running water and make puncture next to the place from the stalk.

Step 3 Posting spices to the bottom of the container.

Step 4 Lay out in layers tomatoes. Put the spices between the layers. We leave about 2-5 centimeters of free space.

Step 5 Cooking brine. In water (2 liters), add salt, sugar and the remaining spices. Pour the resulting brine into a container with tomatoes. It is not necessary to prepare the brine separately. You can simply pour salt, sugar, spices into a container and pour it with cold boiled water.

Step 6 Making mustard cork to prevent rotting and mold on tomatoes. Fold up 3 times gauze(bandage) and cover the surface of the tomatoes folded in a container. We leave gauze at the edges in a double or triple size of the neck of the container. We fall asleep mustard powder or mustard seeds on cheesecloth so that all the tomatoes are closed. We cover the mustard with hanging edges from above. We close the container with a lid.

3. Cold pickling green tomatoes

Products, needed for salting:

tomatoes- 2 kg;
Salt without additives, coarse grinding - 3 tablespoons;
Sugar- 1 tablespoon;
Garlic- 1 head;
Dill– 3 umbrellas;
mustard powder;
Greens leaves horseradish, currants (red, white, black) or cherries.

Step 1. We prepare the container.

Step 2 Tomatoes are processed (washed, peeled from the stalks). We make a puncture next to the hole for the stem.

Step 3 At the bottom of the container lay out the leaves of horseradish (currant, cherry).

Step 4 Lay out green tomatoes in layers, alternating them with spices.

Step 5 I'm preparing the brine. Dissolve salt in 2 liters of boiled water. You can add a couple of bay leaves.

Step 6 Pour the brine into a container with tomatoes. Salt sediment is not poured!

Step 7 We fill the neck of the container with mustard powder. Close the container with lids scalded with boiling water.

4. Salting tomatoes in a dry cold way

Dry salting is usually carried out in wooden tubs. Tomatoes are infused under a wooden press(lid), so they are crumpled.

tomatoes- 2 kg;
Salt- standard kilogram pack;
Dill- 1 umbrella and a handful of dried dill;
Greens leaves horseradish, cherries and currants.

Step 1. We prepare the container.

Step 2 We process tomatoes: wash, separate the stalks, pierce with a fork.

Step 3 We cover the bottom of the tub with leaves and dill.

Step 4 Lay out the tomatoes. Sprinkle each layer generously with salt. Salt consumption depends on taste preferences.

Step 5 We lay the leaves of currant, cherry and horseradish. They should cover the entire last layer of tomatoes.

Step 6 We close the leaves with a wooden circle and put the load.

Step 7 We insist tomatoes in a warm place during the day.

Important! Cold pickling is produced in any container, but if glass jars are used to store tomatoes, then it is still better to sterilize them.

Recipe cold salting is basically the same, differ only additional Ingredients. The taste of pickled tomatoes depends only on your fantasy.
Ingredients, which are added to salting:

Aspirin. It gives tomatoes a special taste;
Lemon acid;
Table vinegar, grape or apple;
Dry dill;
Bay leaf;
Pepper peas;
Celery;
Tarragon;
Any spices, herbs and seasonings.

Blank storage

Harvested salted tomatoes should be stored in a cold or cool

Tomatoes for the winter are an indispensable and beloved type of preparation by many. You can prepare tomatoes for the future in different ways - tomatoes are salted, pickled, sour, made in their own juice, dried. Never bought canned tomatoes can compare with fragrant home-made, prepared with love. Today I will show you a recipe for pickling tomatoes, which has long been a favorite in my family - pickled tomatoes in a barrel. Don't worry, you don't have to buy a 200 liter wooden barrel) I salt tomatoes in a plastic 30 liter barrel in a cold way, you can also make these tomatoes in ordinary jars, the main thing is not to spare seasonings, and in a month you will enjoy delicious, mouth-watering, natural homemade tomatoes.

We will need:

tomatoes
dill sprigs (together with umbrellas)
parsley, celery
garlic
Sweet pepper
black peppercorns
allspice peas
Bay leaf
currant, horseradish and cherry leaves
boiled and chilled water
sugar

For a bucket (10 l) of cold water we take 2 cups of salt and 1 cup of sugar.

Cooking:

Wash tomatoes thoroughly and sort. Overripe and mashed tomatoes put aside, they can be used on. For salting, we prefer to take small, dense, fleshy cream.

Peel the onion, wash and cut into rings. Peel and rinse the garlic. Wash the sweet pepper, remove the stalk and seeds. All greens are also thoroughly washed.

At the bottom of a barrel or bucket, lay out a layer of spices, onions, garlic, sweet peppers, bay leaves, peppercorns, etc., lay a layer of tomatoes on top and repeat all the layers to the very edge.

There should be a lot of spices, the taste and aroma of our salted tomatoes will depend on this.

We make pickle for tomatoes from boiled and chilled water. In a bucket of cold water, take 2 cups of salt and 1 cup of sugar. Pour this brine over the tomatoes. We cover with gauze on top - mold will collect on it, so the gauze must be changed periodically.

If you salt the tomatoes in a bucket or in a saucepan, then a plate or a large dish in the form of a load is still laid out on top. In my barrel, the neck is small, I just fill it “to the eyeballs”, there are a lot of greens on top, then gauze and a lid.

I offer a recipe for harvesting green tomatoes for the winter, remarkable for its simplicity and reliability. It allows you to use fruits that have not yet ripened for food! From such a preparation, a great snack is obtained in the winter.

Salted green tomatoes prepared in a bucket are no worse than barrel ones. I propose to make my recipe with a photo for you.

To make salted green tomatoes for the winter in a bucket you need:

unripe tomatoes;
salt;
water - ordinary, raw;
horseradish - leaves;
black pepper;
allspice peas;
cherry leaves;
garlic;
Bay leaf.

How to salt green tomatoes for the winter with garlic

First I wash my tomatoes. Then I peel, divide the garlic into slices. I cut them lengthwise into pointed pieces. I cut out the stalks from the tomatoes, insert the pieces of garlic into the holes thus formed.

At the bottom of the bucket (enamelled only) I put a part of the washed cherry leaves, horseradish, a couple of bay leaves, peas of various peppers.

Then, again I put a layer of seasonings and leaves. So almost to the top of the bucket. The final layer is leaves and seasonings.

Then, I take 5 liters of cold water. To it I add a slightly incomplete half-liter jar of coarse salt. I mix. When the salt dissolves, pour the brine over the tomatoes. Cover with a wide plate. I put oppression on top. I cover the bucket with a lid.

I store the blank for the winter in the basement. And if a little mold appears, do not be afraid. This is fine. I remove the mold, and the salted green tomatoes are next. A month later, a stunningly crispy and fragrant snack is ready. She gets into your favorite salads or even eaten just like that - in a duet with meat!

Green tomatoes for the winter are a great pickle for any feast. You can make this blank in quite different ways. This article will describe the best recipes for canning green tomatoes. You can cook them in a barrel, a bucket, or immediately roll them up in jars. You can even make a salad out of them if you like.

Green tomatoes for the winter - this is a great salting for any feast

The most delicious recipe for preparing these vegetables for the winter will be described below. If you follow this recipe, you can quickly pickle tomatoes. This is the easiest way to create such a winter harvest.

So, you should prepare the following products:

Tomatoes (green).
Garlic.
Water (3 kg of tomatoes per 1 liter of water).
Horseradish.
Salt and sand sugar.
Vinegar.

To prepare such a twist, you must follow this plan:

Seaming will take place in banks, so they should be sterilized in advance.
Horseradish and tomatoes should be well washed. It is desirable to sort out vegetables in order to close only the best of them for the winter. Horseradish is cut into pieces.
The bottom of the glass container should be filled with spices, garlic and horseradish.
Then the vegetables are laid out in a saucepan and poured with boiling water. They must be infused for at least 30 minutes. It is not necessary to salt the water at this stage.
While the tomatoes are infused, it is worth preparing the brine. Salt the boiling water and add garlic cloves to it. Green tomatoes in jars will be watered with this brine. To make vegetables sour, you can add a little citric acid to the marinade. Also add a spoonful of vinegar to the brine. Vinegar will make vegetables crispier.
After that, they can be rolled up.

It turns out wonderful salted green tomatoes with garlic.

Pickled green tomatoes (video)

How to salt green tomatoes in a bucket?

To get very tasty pickled vegetables pickled in a bucket, you need to prepare the following ingredients:

Tomatoes (green).
Chilli.
Salt.
Dill.
Sugar sand.
Peppercorns.
Garlic.

Salting in a bucket is very simple

All vegetables must be clean and dry. If among them there are damaged ones, then they must be removed.
If fresh dill is used, and not dry, then it is also washed.
At the bottom of a clean bucket, you can lay the first layer of the workpiece. It consists of tomatoes, dill, herbs and spices. Sprinkle the top layer with chopped chili and garlic cloves. Thus, the bucket must be filled to the top.
It is necessary to ferment the workpiece in brine. It is prepared as follows: salt and granulated sugar are dissolved in boiling water. The liquid should be half as much as the blanks, that is, 1.5 liters of brine will be enough for a 3-liter bucket.
After the tomatoes are infused in the marinade, they can be eaten.

Tip: to speed up the fermentation process, you need to make several cuts on the tomatoes with a knife.

Cold pickled green tomatoes

The cold way to pickle vegetables is perhaps the easiest.. But such recipes require endurance and patience from the cook.

This recipe needs the following ingredients:

Green tomatoes.
Water.
Sugar sand.
Salt.
Greenery.
Garlic.

The cold way to pickle vegetables is perhaps the easiest.

Cooking method:

All vegetables must first be washed well to remove dirt. If among them there are too soft, spoiled or rotting tomatoes, it is recommended to remove them immediately. They should not be fermented.
In a cold way, you can pickle tomatoes in a bucket, and in a barrel, even in a saucepan. Whatever container the choice falls on, it must be clean. So, after all the ingredients have been prepared, and the dishes have been washed, you can start cooking.
A small cut is made on each tomato with a knife. Then they are laid out on the bottom of the tank. The second layer is put greens, after which spices and garlic are added.
Salt and sugar dissolve in hot water. This will be the pickling marinade. They poured the workpiece in the container.

It is advisable to insist it for several days.

How to pickle green tomatoes under a nylon cover?

List of required products:

Garlic.
Green tomatoes.
Cherry and currant leaves.
Hell leaves.
Salt.
Cabbage leaves.
Sugar sand.

Recipe is quick and delicious

This recipe includes the following cooking steps:

With the help of a fork, several pricks are made in the area of the stalk of the washed vegetables. Then the tomatoes sink to the bottom of the pan.
On top of the container, vegetables are alternately covered with all the leaves from the list of ingredients, including cabbage leaves. Then they are sprinkled with salt and a pinch of granulated sugar.
The last layer is the dill. This is how the pot should be filled. Before closing the workpiece in a glass container, it should be infused for several minutes in boiling water. This is done in order to slightly soften the tomatoes before twisting.
After that, the contents of the pan should be placed in sterile jars, while maintaining the layered structure.

Using a capron cover, the container can be closed.

How delicious to marinate green tomatoes with adjika?

This vegetable goes great with adjika!

List of products for this recipe:

Green tomatoes.
Carrot, bell pepper.
Salt.
Garlic.
Water.
Bay leaf.
Dill.
Sugar sand.
Vinegar.
Hot pepper.

This vegetable goes great with adjika.

Step by step cooking method:

First you need to prepare adjika. To do this, wash the vegetables, then cut them. Carrots are rubbed on a grater.
Finely chopped peppers with crushed garlic and grated carrots are combined. The mixture must be salted.
Sterilized glass containers. A small portion of adjika is placed on its bottom. A few tablespoons are enough.
If the tomatoes are large, it is recommended to cut them in half. Well, if they are small, then let them be salted whole. Vegetables are placed in a container on top of the vegetable mixture. In adjika, tomatoes will pickle pretty quickly. They will acquire a bitter-salty taste.
Chopped dill and bay leaf are placed on top of the tomatoes.
Then you should start preparing the brine for the workpiece. To do this, sugar sand and a pinch of salt are dissolved in boiling water. The container is filled with marinade. After that, you can start spinning.

Recipe for green tomato salad for the winter

List of ingredients:

Green tomatoes.
Dill.
Garlic.
Hot pepper.
Parsley.
Salt, sugar.
Bulgarian pepper.
Vinegar.
A mixture of peppers.
Bay leaf.

How to make this salad:

All ingredients must be prepared. Garlic is peeled and passed through a press. Peppers (Bulgarian and hot) and greens should be finely chopped.
The stalk is removed from green vegetables, after which they are cut into 4 parts.
Then all the ingredients are laid out in a container. All spices are added there. The dishes are covered with a lid and sent to infuse in the refrigerator for several hours. During these hours, the products will release juice.
After that, water is added to the saucepan with the salad. Then the container is placed on the stove. As soon as the water boils, the contents of the pan should be boiled for 3 minutes, and then it is rolled into jars.

The container must be sterilized in advance.

Salting a tomato in a cold way: in jars, in buckets, in barrels. Tomatoes in a cold way for the winter - a useful preparation

How to cook salted green tomatoes cold

Benefits of cold salting

Preparing for salting