How to pickle tomatoes in a barrel: grandma’s recipe and other methods. Barrel tomatoes at home: “classics” in the best rural traditions and urban alternatives

With the arrival of summer, we enjoy the wide variety of vegetables and fruits that have appeared. We eat them in order to replenish the supply of vitamins in our body, and we gradually begin to prepare for winter, preparing preserves for the cold season. Each housewife has her own secret for preparing preserves. But you always want to please your family with something new and unusual. How to pickle tomatoes in a barrel so as to surprise everyone with their taste?

Secrets of pickling tomatoes for the winter

You can pickle tomatoes for the winter not only in barrels, but also in ordinary glass jars. The second option is especially suitable for those who live in small apartments. The principle of salting is the same in all cases and differs only in the amount of salt added to the brine. Regular salt proportion when pickling tomatoes is approximately 700 grams per 10 liter container or 200-250 grams per three liter jar.

It is better to salt ripe and soft tomatoes in small containers up to 50 liters, and hard green varieties of tomatoes in barrels. To prevent ripe varieties of tomatoes from being crushed in a barrel during salting, they are laid in rows, overlaid with cherry, currant or horseradish leaves and more salt is added.

Pickling tomatoes in a barrel (grandmother's recipes)

Before pickling a tomato, the barrel must be soaked, rinsed with table salt and hot water and disinfected with boiling water to eliminate any remaining odors.

Recipe 1. Tomatoes in their own juice

tomatoes - 20 kg (10 kg each for pickling and tomato)
grape leaf - 250 gr
salt - 400 gr
dry mustard - 20 gr

To pickle tomatoes in this way, tomato puree is used instead of brine. It is prepared from overripe, but high-quality tomatoes, which are minced through a meat grinder. Then salt is added to the puree.

Grape and currant leaves, sprigs of dill and other spices are laid out at the bottom of a pre-prepared barrel. Then the tomatoes are laid out and covered with grape leaves.

When the barrel is completely filled, the tomatoes are filled with tomato puree. Horseradish leaves are placed on top and sprinkled with mustard to avoid mold. You need to put a pressure on the lid so that the tomatoes do not float.

Recipe 2. Tomatoes with sweet peppers

tomatoes - 10 kg
sweet pepper - 1 kg
dill - 1 bunch
garlic - 1 head
hot pepper - 15-20 g

We prepare and wash the tomatoes and peppers. Place herbs and spices, as well as horseradish leaves, at the bottom of the tub. Now add tomatoes and chopped peppers.

The transfer of tomatoes and peppers with leaves and spices occurs in three stages: at the bottom of the barrel, in the middle and on top. At the end, pour in the brine, add horseradish leaves and sprinkle with mustard, and then cover with a wooden lid and press down with pressure so that the tomatoes do not float. After fermentation begins, we remove the tub of tomatoes to the cellar.

Recipe 3. Tomatoes and cucumbers in a barrel

tomatoes - 7 kg
cucumbers - 3 kg
garlic - 1 head
dill - 1 bunch (50-60 g)
horseradish - 1 root (50-60 g)
black pepper - 20-30 g
Leaves of currant, cherry, horseradish
brine - for 8-10 liters of liquid 500-700 grams of salt

First of all, add salt to clean water and make a brine. Now put horseradish leaves, cherry and currant leaves on the bottom of a wooden barrel, add dill, garlic and place most of the cucumbers on the very bottom.

We re-arrange the cucumbers with currant and cherry leaves, add hot pepper, dill, garlic and lay out the vegetables. Sprinkle with leaves again and add the remaining cucumbers and tomatoes.

Cover the very top with horseradish leaves and sprinkle with mustard to prevent mold from appearing. Cover the top with a lid and put pressure on it. Ideally, they should be kept at room temperature for about a week to ferment, and then they should be stored in the cellar for three to four weeks to be cured.

Recipe 4. Regular pickling of tomatoes in a barrel for the winter

tomatoes - 10 kg
dill, parsley - 200-250 gr
mint - 30-50 g
hot pepper - 20-30 g
garlic - 100 gr
currant leaf - 30-40 pcs.
cherry leaf - 30-40 pcs
grape leaf - 20-30 pcs.
brine - per 10 liters of liquid 700-800 g salt for green tomatoes and 800-1000 g for red ones

To prevent vegetables from cracking during pickling, you need to choose a barrel with a capacity of up to 50 liters. Tomatoes are selected at the same ripeness.

Spices in a barrel are placed in three rows: on the bottom, in the middle and on top.

Vegetables must be packed tightly so that they do not become over-salted.

At the end, pour brine into the barrel with tomatoes, put horseradish leaves on top and sprinkle with mustard to prevent mold. We take the barrel to the cellar for storage, and after two or three weeks we serve the tomatoes to the table.

Pickling green tomatoes in a barrel (recipes)

Recipe 1. Spicy tomatoes in a barrel for the winter

green tomatoes - 5 kg
sweet pepper - 1 kg
red hot pepper - 5 pieces
garlic - 5 heads
dill - 2 bunches
parsley - 2 bunches
brine - for 5 liters of liquid 250-300 grams of salt
currant and grape leaves - 50-60 gr

Wash the vegetables. Cut the pepper into pods. Place currant leaves, grapes and spices in a container. Pour tomatoes and sweet peppers on top and shake to compact. Rearrange with leaves, add garlic, pepper, dill and parsley. Pour in the remaining tomatoes and peppers and add brine. Place horseradish leaves on top and sprinkle with mustard to prevent mold. At the end, cover with a lid and add a load. In order for the fermentation process to begin, we leave the tomatoes in the room for two to three days, and then take them out to a cool room and wait 3-4 weeks for them to be salted.

Recipe 2. Tomatoes with lemon balm and mint

tomatoes - 5 kg
dill - 100 gr
parsley - 100 gr
lemon balm, mint - 15-25 g
hot pepper - 10-15 g
garlic - 50 gr
currant leaf - 15-20 pcs.
cherry leaf - 15-20 pcs
brine - for 5 liters of liquid 350-400 grams of salt

Before salting vegetables in a barrel, it must be washed and steamed. If the vegetables are too hard, then put them in boiling water for one or two minutes.

We place the tomatoes in a barrel in rows, periodically rearranging them with spices and currant and cherry leaves. When laying tomatoes, it will be necessary to shake the tub periodically so that they lay more tightly and are evenly salted. After laying the tomatoes and spices, pour in the brine prepared in the usual way: 350-400 grams of salt for green tomatoes per 5 liters of water. As a result, we cover the barrel with a lid and put a load on top. After three to four weeks, the tomatoes will be salted and ready to eat.

Recipe 3. Green tomatoes with apples

green tomatoes - 5 kg
apples - 1 kg
dill, parsley, horseradish - 150 gr
black currant - 50 gr
cherry leaves - 25 gr
garlic - 3-5 g
red pepper - 7 gr
salt - 350 gr
water - 3.5 l

Before salting, soak the container, rinse and steam it. Place spices, currant and cherry leaves on the bottom of the barrel. Now we place the washed vegetables and apples, while shaking the barrel so that they fit tightly.

Place the second part of the greens on top and fill with brine. If the barrel is in a cool place, then so that fermentation begins faster, pour in hot brine. To avoid mold, put horseradish leaves and mustard on top, then cover and press down.

Tomatoes are a long-established crop for almost all continents. Many dishes are prepared from this healthy vegetable; it is added to borscht, pizza, pilaf, salads and dressings. Tomatoes are often stuffed and baked, but the central place of tomatoes is still given to salting. In this form, tomatoes can be consumed even by those who adhere to proper nutrition.

One of the most dietary tomato recipes is cold pickling. Only 13.7 calories are included in 100 g. At the same time, such tomatoes retain the maximum amount of microelements. Iodine, rubidium, cobalt and a whole list of useful substances, among which there are dietary fibers that are so necessary for the body.

in jars with a nylon lid

An extra method that the most unpretentious housewives will love. With it, you don’t need to prepare seaming lids, keys, or burn your hands through a slipping towel. Just cover the cold tomatoes with a lid and put them in a cool place so as not to spoil the delicious recipe.

We will need:

Preparation:

Before cold salting, collect a suitable amount of containers and wash them thoroughly. Only clean containers can preserve pickles for a long time. According to the above recipe, we will need 4-5 one and a half liter jars. Wash them with Pemolux and hold them over steam for 3-4 minutes;

Now prepare the vegetables, herbs and seasonings. Wash everything thoroughly and carry out a visual selection. There should be no stains, dents, cracks or other damage on tomatoes, horseradish leaves and other additives. Otherwise, the workpiece will oxidize and disappear;

Before planting in a jar, tomatoes need to be pierced. This is done so that the tomato is salted in the brine. Use the edge of a knife to cut each tomato near the stem. The first layer in the jar will be horseradish leaves. Immediately distribute them among all banks. Place tomatoes on top of the greens in one row. Press them tightly, but so that they do not crush each other. Place fruit leaves and dill between layers. Alternate layers, cover the final row with horseradish leaves and sprinkle with garlic;

Before filling the jar, leave 4-5 cm free up to the neck. Add salt, spices, pour cold running water over everything and close the jars with nylon lids.

with mustard

Mustard serves as a kind of preservative in tomato brine. In addition, in some recipes it gives a refined peppery taste, which only becomes brighter and richer over time.

We will need:

Preparation:

In already prepared jars, an equal amount of spices is placed on the bottom: bay leaf, cloves, peppercorns. Next, clean prepared tomatoes (with punctures) are placed. It is better to lay them out with the nose down. Alternate with spices to the edge of the jar. Leave 3-4 cm of free space at the top and fill with brine.

The stacked tomatoes are poured with the prepared brine: mix salt, sugar in cold, warm or even boiled water; you can add spices if desired. Pour it into jars with tomatoes so as to cover the tomatoes, but leave extra space (about 3 cm).

It is the distance of 3-4 cm that we need to add mustard. Cut the gauze into small pieces. Place it into the neck of the jar. One part should remain in the jar, the other part should hang down like a tail. Pour mustard seeds or mustard powder into the inserted part of the gauze. Cover the second part of the gauze on top. The edges of the gauze are compacted into the jar and closed on top with a lid. This is how you need to complete each jar of tomatoes.
A kind of mustard plug will protect the tomatoes from premature mold and add some zest to the brine already 3 weeks after infusion. Jars must be stored in a cold cellar or refrigerator.

green tomatoes in jars

Green tomatoes are not at all the same as red ones. They are considered unripe, but despite this, the art of pickling makes them edible and very tasty. You can marinate them in different ways; the simplest and most unpretentious way is cold pouring.

We will need:

Preparation:

Green tomatoes must be of excellent quality: approximately the same size, without cracks or rot. Soak them in water, remove the leaves and make a hole in the back of each tomato. Next, horseradish sheets are laid out in sterilized jars; you can also add leaves of fruit trees or twigs.

Place tomatoes on top of the leaves, sprinkle them with spices: sugar, chopped garlic cloves, dill. You can add bay leaf to taste. Leave 4 cm to the edge, maybe a little less. Fill the tomatoes with brine. Dilute salt into 2 liters of brine, you can add a couple of bay leaves. Salt for brining green tomatoes should be coarsely ground. Extra will not work, it is better if it is sea salt. Stir the mixture and pour it over the tomatoes, do not add the remaining salt!

Sprinkle the top of the pickles directly on top of the brine with mustard in equal portions, about 1 tablespoon each. Now all that remains is to close the jar with a sterile metal lid and put it in a cool place. You can open it no earlier than after 1.5 months.

pickling red tomatoes in jars

For pickling tomatoes from red varieties of tomatoes, it is better to choose miniature types, for example, cream. They fit easily into jars and have elastic pulp. Instead of cream, you can add cherry, cherry, pear, or oak varieties to the jars.

We will need:

Preparation:

For the specified amount of food, you need to prepare 1.5 liters of brine. It all depends on the varietal size of the tomatoes. Dissolve salt, mustard powder and sugar in 1.5 liters of warm water. Let the mixture disperse and start preparing the jars and tomatoes. Jars must be sterilely clean. Tomatoes need to be selected and washed.

Chop the flame and garlic. Divide the dill. Break the bay leaf into crumbs. Place a mixture of bay crumbs, pepper, garlic and dill on the bottom of the jar. Place tomatoes on top, alternating layers until the top of the container. There should be about 3 cm left to the top of the neck of the jar. Place sprigs of clean parsley under the lid, pour in the brine and close the lid.

Cold pickling of tomatoes in a barrel

This recipe is considered the fastest that you can come up with for pickling in a barrel. Tomatoes turn out lightly salted after 7 days.

We will need:

Preparation:

Before salting, the barrel must be carefully inspected. Wash away any dust and existing contaminants. Next, tomatoes and additional seasonings are divided into three parts. The barrel is filled with three layers of tomatoes with alternating seasonings. The first layer of dill, currant leaves and cherries. Next, add chopped garlic cloves and currants. After this, the tomatoes are poured in.

When the barrel is filled with tomatoes, brine is poured into it. 900 g of salt are dissolved in boiling water. The salt slurry is filtered through sterile gauze, and then the cold solution is poured into a barrel with tomatoes. The top is covered with gauze and oppression is placed. For oppression, it is better to take glass, enamel, and wooden dishes. But by no means metal. Oxidizing reactions will occur from the metal in the brine.
Immediately after salting, the barrel is placed in a cool, dark place. Within 7 days, the cellar with tomatoes is checked. If mold forms on the gauze, the fabric is washed and put back into the barrel. In a week the fermented dish will be ready.

Cold pickling of green tomatoes in a bucket

Our recipe does not contain a preservative such as vinegar, but despite this, this salting will easily last until winter. Green tomatoes for the New Year will be a real exotic dish, but while they are still waiting to be harvested, we advise you to consider the recipe below.

We will need:

Preparation:

The secret of this recipe is that the collected tomatoes must be unripe and green. As a result of fermentation, they will reach their peak of readiness and will be edible. However, their color will still remain green. So, first, the plastic bucket is washed well with soda and mustard powder. All ingredients for salting are also washed.

The first layer is laid out on the bottom of the plastic: half of the spices and the first part of green tomatoes. A second layer of spices is poured into the middle, and the rest of the tomatoes with pepper, garlic and leaf spices complete the stacking. The top of the barrel is filled with brine consisting of 6 kg of salt, pepper and water.

The brine is prepared as follows: salt is stirred in boiling water, pepper is poured into it. The resulting infusion cools, filters and goes into a bucket for pouring. The filled bucket is covered with oppression and infused in a dark, warm place for 7 days; after a week, the tomatoes can be tasted. This pickling recipe can last well into the winter. To do this, the buckets must be kept in a cool room at a temperature no higher than +4 Cº.

Quick cold pickling of tomatoes

Fresh tomatoes in summer are sometimes not as relevant as lightly salted ones. In summer you want salted tomatoes, and in winter, on the contrary, you want fresh ones. You can get fully salted tomatoes within half an hour after cooking. Stock up only on plastic bags, a good bunch of greens and, of course, selected tomatoes. The good thing about the recipe is that it doesn’t require a large amount of ingredients, and this portion is enough for a daily diet; you don’t have to throw away excess tomatoes.

We will need:

Preparation:

Check the integrity of the bags, inflate them and see if there are any holes in them. For successful salting, it is better to make a double bag - insert one into the other and put the ingredients there according to the recipe. Wash the tomatoes and make notches at the nose. Now immerse 1 kg of tomatoes in boiling water. 1-2 minutes is enough and you can take it out. Peel the skin; in direct contact with the pulp, the brine salts the tomatoes faster.

Chop the garlic and herbs, pour the mixture into a bag and place the peeled tomatoes in it. Add the specified amount of salt to boiling water (1 liter). Stir the liquid until smooth, be sure to cool it and pour it over the bag of tomatoes. The hot brine will melt the bags. Place the cellophane with the tomatoes in a pan filled with cold water; place the pan in the refrigerator or cold cellar. After half an hour, you can start the first test, but ideally, let the tomatoes ferment for 24 hours. This portion of tomatoes is enough for a family of 4-5 people for lunch and dinner. Enjoy the piquant taste of young tomatoes!

Cold pickling tomatoes without vinegar

This tomato recipe is prepared without vinegar and kept with the lid open for the first week. The recipe is intended for preparing tomatoes in a three-liter jar, so follow this recipe for each preparation separately.

We will need:

Preparation:

Sterilize the container and prepare the tomatoes. Make a cut on each tomato and insert a small clove of garlic inside for effective salting. Place pepper, whole bay leaves, remaining chopped garlic, and mustard seeds at the bottom of the jar. In this recipe, mustard seeds can be replaced with ground powder. Then you need to take a quarter of a teaspoon of the finished powder, since this type of spice is considered more vigorous.

Place garlic tomatoes on top of the seasonings, and top them with classic brine (1 liter of warm water + 1 tablespoon of sugar + 1 tablespoon of salt). The jar must not be covered with a lid; the brine will oxidize under the influence of air within 1 week. For a richer taste, the tomatoes can be left in the open air for another 1 week, then covered with a lid and put in a cool place. It is allowed to use calico or cotton pieces of fabric or gauze as a tomato damper.

Cold pickling tomatoes with vinegar

It’s hard to imagine a winter table with homemade fresh tomatoes, it’s almost impossible. But pickles solve this drawback. We offer a recipe for tomatoes with vinegar. The best variety for this recipe would be cherry tomatoes. They are small and impressive, and will also be a table decoration.

We will need:

Preparation:

Prepare a brine in boiling water (boil for 5 minutes, then turn off) from the above ingredients and let the mixture cool. In the meantime, start preparing containers and vegetables. Remove the stems from peppers and tomatoes, wash them, and sterilize the jars.

Place half the portion on the bottom of the jar: finely chopped garlic, herbs, peppercorns and chopped bell pepper, bay leaf. Place tomatoes on top of the jar. Sprinkle the tops of the tomatoes again with the second portion of the seasonings. Pour the already cold vinegar brine over the vegetables, close with screw metal lids and send to a cold place. After 2 weeks, the pickled tomatoes will be ready to eat.

Tomatoes for the winter are an indispensable and favorite type of preparation for many. You can prepare tomatoes for future use in different ways - tomatoes are salted, pickled, fermented, made in their own juice, dried. Store-bought canned tomatoes will never compare to flavorful homemade ones, prepared with love. Today I will show you a recipe for pickling tomatoes that has long been a favorite in my family - pickled tomatoes in a barrel. Don’t be alarmed, you don’t have to buy a wooden barrel for 200 liters) I salt the 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 skimp on the seasonings, and in a month you will enjoy the most delicious, appetizing, natural homemade tomatoes.

We will need:

tomatoes
sprigs of dill (along 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 liters) of cold water, take 2 cups of salt and 1 cup of sugar.

Preparation:

Wash and sort the tomatoes thoroughly. Place overripe and bruised tomatoes aside; they can be used for... For pickling, we prefer to use small, dense, meaty cream.

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

At the bottom of the barrel or bucket we put a layer of spices, onions, garlic, bell peppers, bay leaves, peppercorns, etc., put a layer of tomatoes on top and repeat all the layers until the very edge.

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

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

If you salt tomatoes in a bucket or pan, then place a plate or large dish in the form of a weight on top. My barrel has a small neck, I just fill it to capacity, a lot of greenery on top, then gauze and a lid.

Be honest, do you know how to pickle tomatoes for the winter? Pickling tomatoes for the winter is a very simple and not labor-intensive process, but not all housewives end up with delicious salted tomatoes for the winter. And today, dear friends, I want to tell you about a recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years.

I have tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes under a nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious salted tomatoes for the winter involves using 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 in jars for the winter, with mashed potatoes and rich pork goulash... As if just yesterday I was a little girl, and my grandmother was telling me how to salt tomatoes in jars for the winter. I helped her with interest, and the most I was tasked with was peeling garlic and washing tomato jars.

Today my little daughter helped me prepare salted tomatoes for the winter in jars using the cold method. She was incredibly interested in filling jars with tomatoes and arranging spices. But most of all she wanted to know: why you can’t salt lego with tomatoes

I hope I convinced you to prepare delicious salted 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 pepper in pods

Brine:

1 liter of cold water
1 tbsp. heaped salt

How to pickle tomatoes in jars for the winter:

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

Next, put the prepared ingredients into 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 for a three-liter jar:

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

Following the spices, fill the jars with washed tomatoes. During the stacking process, the jars need to be shaken so that as much of the tomato fits as possible. Place large tomatoes at the bottom of the jars, and place small tomatoes closer to the neck. I won’t recommend varieties of tomatoes for pickling, since I don’t know much about them. The main thing is that the tomatoes are small, fleshy and with thick skin.

Next, let's prepare the brine for our future salted tomatoes in jars: dilute one heaped tablespoon of salt in one liter of cold running water. Rock salt is needed, and in no case iodized.

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

At the next stage of pickling tomatoes, we cover the jars with nylon lids and put the jars of tomatoes in a dark, cool place for storage - in the cellar or in the refrigerator. After 10 days, the brine in the jars of tomatoes 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 for use in 40-45 days.

Cold salted tomatoes in jars for the winter have one significant drawback: jars of 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 strongly recommend that you prepare at least one can of these delicious salted tomatoes and store it in the refrigerator.

You yourself will be surprised how quickly these salted tomatoes will go. Also, if you liked my recipe for salted tomatoes for the winter using the cold method, you can pickle the tomatoes at the end of September, when it is no longer hot, and store jars of salted tomatoes on a glassed-in balcony until the first severe frost.

Pickled tomatoes are one of the 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 sealed; the brine may become cloudy and the jars may explode.

An ideal option for quick salting is cold rolling of tomatoes.

Benefits of cold salting

The cold method of pickling tomatoes has many pros:

The pickles turn out much tastier than when rolled in other ways;
Less loss of vitamins from tomatoes (due to lack of heat treatment);
Doesn't take much time.
Easy salting technology;
There is no need to boil the water for the brine;
Tomatoes can be consumed within 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 spoil.

Preparing for pickling

First, let's select the tomatoes that we will salt:

Tomatoes must be of the same degree of ripeness (you cannot take green, pink and red tomatoes for one container);
The fruits should not show signs of rotting or mold;
Tomatoes should not be broken or soft;
You should not pick tomatoes that have damage - cuts or punctures - for pickling.

All tomatoes need to be separated from the stalks, rinsed well, dried with a soft towel and a neat puncture made next to the stalk (so that the skin of the tomatoes does not crack when storing them in brine).

First, select tomatoes of approximately the same size. When you run out of identical tomatoes, you can salt tomatoes of different sizes in one container.

Next we prepare container, in which we will carry out salting:

If we use jars, we should wash them thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over steam for 3–5 minutes, then set it to cool, covering it with a clean towel;
Containers made from other materials should be Rinse(using detergents);
Used for pickling container maybe with defects, because we won't need to roll it up.

Then select salt. The following types of salt are used for pickles:

Iodized. Rich in iodine, sometimes gives a slight bitter taste;
Marine. Rich in various microelements, but if magnesium is removed from it, then it is ordinary table salt;
Black. Rich in potassium, beneficial for the human body;
Hyponodium. Salt for hypertensive patients because it uses potassium and magnesium salts. This prevents fluid retention and increased blood pressure.

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

Recipes

1. Cold pickling of tomatoes

Products, necessary 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 horseradish. You can take currant leaves (white) or

Step 1. We prepare the container for pickling.

Step 2. Preparing the tomatoes. Be sure to get a puncture!

Step 3. We place plant leaves 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. Place the tomatoes tightly together. You need to make sure that the tomatoes are not crushed or damaged. It is advisable to place tomatoes with the punctures facing up. When 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 boiled cold water over the tomatoes.

Products, necessary 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 horseradish or root.

Step 1. Let's prepare container.

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

Step 3. Posting spices to the bottom of the container.

Step 4. Lay out in layers tomatoes. Place spices between layers. Leave about 2-5 centimeters of free space.

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

Step 6. Making mustard traffic jam to prevent rotting and mold on tomatoes. Fold 3 times gauze(bandage) and cover the surface of the tomatoes placed in the container. We leave gauze around the edges in double or triple the size of the neck of the container. Pour mustard powder or mustard seeds onto cheesecloth so that all the tomatoes are closed. Cover the top of the mustard with the hanging edges. Close the container with a lid.

3. Cold pickling of green tomatoes

Products, necessary 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. We process the tomatoes (wash them, remove the stems). We make a puncture next to the hole for the stalk.

Step 3. Place horseradish (currant, cherry) leaves on the bottom of the container.

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

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

Step 6. Pour the brine into the container with the tomatoes. Do not add salt sediment!

Step 7 Fill the neck of the container with mustard powder. The containers should be closed with lids scalded with boiling water.

4. Cold dry pickling of tomatoes

Dry salting is usually carried out in wooden tubs. Tomatoes are infused under a wooden press(lid), so they turn out 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 the tomatoes: wash them, separate the stems, and pierce them with a fork.

Step 3. Cover the bottom of the tub with leaves and dill.

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

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

Step 6. We cover the leaves with a wooden circle and place the weight.

Step 7 Let the tomatoes sit in a warm place for 24 hours.

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

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

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

Storage of workpieces

Prepared salted tomatoes should be stored in a cold or cool