Tomatoes, salted in a bucket or barrel for the winter, were not so long ago common everywhere in villages. These are the tastiest and healthiest tomatoes - they ferment due to the lactic acid formed, they have a slightly harsh sweet-sour taste. Such tomatoes are an excellent appetizer for boiled potatoes, kebabs. They have one drawback - they "puff" too quickly, ie. lose their elasticity, fill with gas and burst, therefore, opening a bucket or jar. These tomatoes should be eaten as soon as possible - preferably on the first day.
When the tomatoes were salted in barrels, they simply went down to the cellar or basement, where they were kept cool, collected the tomatoes in a cup, and covered the rest with gauze and wooden circle- they were always, as if only cooked. In a city apartment for cooking salted tomatoes for the winter in a bucket, I recommend taking small plastic buckets for pickling.
For salting, we will prepare strong, slightly unripe, tomatoes, dill, garlic, peppercorns, Bay leaf, horseradish and currant leaves, salt and water.
First, let's make the brine. Boil water, take salt depending on the size of the tomatoes - 1-2 tablespoons. If the tomatoes are large, then more brine will remain between them, which means that more salt is needed. Add bay leaf and peppercorns to the water immediately. Boil the brine and put it to cool in a cold place - on the balcony, for example.
Prepare plastic buckets - rinse and dry them well, rinse tomatoes and greens. Let's also let the water drain.
We put a chopped horseradish leaf, currant leaves in a bucket on the bottom (if you are salting in the fall, at a later time you can take dried greens or get by with what you have), dill, garlic chopped into slices.
Then we pierce the tomatoes with a toothpick at the base of the stalk - this will allow the tomatoes to salt out more evenly, they have a very dense peel. We stuff greens and chives into the free space - they will also turn out delicious.
Fill with slightly warm or completely cooled brine.
We close the tomatoes with lids, you can put oppression for the first 1-2 days. When the fermentation process has passed - after 3-4 days (this will be noticeable by the clouding of the brine and the absence of bubbles), take the salted tomatoes in a bucket for the winter to a cold place - to a permanent storage place.
After a week and a half, you can try it (you can try it earlier, light-salted tomatoes are also very tasty!).
Tomatoes are known to be very healthy and nutritious vegetables. Tomatoes contain a large amount of vitamins and minerals necessary for the human body.
Eat these vegetables all year round and you can fill your body with vitamins thanks to the pickling and preservation of tomatoes for the winter. Salted tomatoes on the table in winter are no less popular than fresh ones in summer. Here are some recipes for pickling a tomato.
We need: green or red tomatoes; water; salt; black currant and cherry leaves; tarragon; Dill;
Prepare the brine (30-40 g of salt and 600 g of water per 1 kg of tomatoes).
Pour tomatoes in a bucket with this hot brine, leave to stand for 10-14 days at room temperature under a lid, without a press, then put in a cold storage place.
Prepare the brine. To do this, dissolve salt in cooled boiled water in a saucepan. Use coarse salt so that there are no additives in it. Take 200-300 g of salt for five liters of water.
Select and wash tomatoes of the same ripeness. Wash black currant leaves, green dill twigs, tarragon, cherry leaves. Then roll boiling water over them from the kettle. Cool it down.
Place the first tomato layer on the bottom. Transfer a row of tomatoes with currant and cherry leaves, add dill and tarragon. Place the second tomato row on top of the greens. When sandwiching vegetables with herbs, fill the entire jar or saucepan. Shake the container occasionally to help the tomatoes settle down more firmly. Leave a little free space to the top so that the brine does not spill out.
Pour the top brine over the tomatoes. If salting in a saucepan or bucket, place a large flat plate with a light load on top of the poured tomatoes.
Roll the tomatoes into jars. Place dishes with pickles in a cool place. The tomatoes will be salted in 30-40 days.
Pick up red or green tomatoes, firm and uniform in size, rinse and place in sterilized jars. Fill them with boiling brine (for 1 liter of water - 35 g of table salt and 6 g citric acid). Cover the jars with lids and put on heating, keeping in boiling water: liter - 5-8 minutes, three-liter - 15 minutes. Then seal and refrigerate.
Peel selected, prepared red tomatoes. To do this, put them in a colander and for 1-2 minutes. dip in boiling water, then quickly immerse for 2-3 minutes. into cold water - the skin is easily removed.
Prepare tomato juice: chop overripe tomatoes, put in a saucepan and, stirring, boil for 5-10 minutes, rub hot through a sieve and heat again. Rinse the peeled tomatoes prepared for canning with water and place in jars, pour them with hot tomato juice, to which 1 liter. add 2 g of salt, 1.5 g of citric acid, 10 g of sugar.
Cover the jars with lids and heat, keeping half-liter jars for 4–5 minutes in slightly boiling water, and liter cans for 8–9 minutes, then seal and cool.
For one liter jar you will need: red peeled tomatoes - 700 g, salt - 10 g, tomato juice for pouring - 340 g, citric acid - 1.5 g.
Rinse slightly unripe hard tomatoes and place them in a barrel, bucket or pan, sprinkle with black currant leaves. Put these leaves on the bottom too. In the cooked boiled brine, after it has cooled, add dry mustard, stir and let stand.
Green tomatoes for the winter are an excellent salting for any feast. You can make this blank quite different ways... This article will describe best recipes canning green tomatoes. You can cook them in a barrel, bucket, or immediately roll up in jars. If desired, you can even make a salad from them.
Green tomatoes for the winter are an excellent salting for any feast
Below will be described the most delicious recipe cooking these vegetables for the winter. If you follow this recipe, you can quickly pickle tomatoes. This is the easiest way to create such a winter blank.
So, you should prepare the following products:
To prepare such a twist, you must follow this plan:
It turns out wonderful salty green tomatoes with garlic.
To get very tasty pickled vegetables, pickled in a bucket, you need to prepare the following ingredients:
The salting in the bucket is quite simple.
Tip: to speed up the fermentation process, you need to make several cuts on the tomatoes with a knife.
Salting vegetables with a cold method is perhaps the easiest.... But such recipes require endurance and patience from the culinary specialist.
This recipe requires the following ingredients:
Salting vegetables with a cold method is perhaps the easiest.
Cooking method:
It is advisable to insist on it for several days.
List of required products:
The recipe is quick, the preparation is delicious
This recipe includes the following cooking steps:
Using a nylon lid, the container can be closed.
This vegetable goes well with adjika!
List of products for this recipe:
This vegetable goes well with adjika.
Step by step cooking method:
Ingredient List:
How to prepare this salad:
The container must be sterilized in advance.
Cold-canned tomatoes retain much more vitamins than processed tomatoes hot water.
Tomatoes are harvested in this way in banks, enameled dishes or wooden barrels.
It is best to take cream tomatoes or other meaty varieties for this preparation. The fruits should be small, ripe, without visible damage. Green tomatoes are also harvested using the cold method.
The tomatoes are washed and punctured several times around the stalk. Greens, garlic, cherry or currant leaves are placed at the bottom of the pan or jar. Then the tomatoes are laid tightly, spices, granulated sugar and salt are poured, pour cool water and pour in vinegar. Closed with plastic lids and placed in a basement or refrigerator.
Pre-cooked and cooled brine is also used. To do this, pour sugar and salt into the water, add black pepper and other spices and bring to a boil. Then they cool and fill them with tomatoes.
Cold-harvested tomatoes are delicious. Depending on the brine, they can be made spicy or lightly salted. The only drawback of harvesting tomatoes in a cold way for the winter, they cannot be stored for a long time at room temperature, only in the refrigerator or cellar.
Ingredients
dense, ripe tomatoes;
under Art. a spoonful of 70% acetic acid and granulated sugar;
garlic - head;
dill umbrella and horseradish leaf;
3 cherry and currant leaves.
Cooking method
1. We sort out the tomatoes, wash them and make several punctures with a fork near the stalk.
2. We wash the jars with soda and let them dry. Put horseradish greens and a dill umbrella on the bottom of the glass container. Next, lay out the tomatoes, layering them with currant leaves, cherries and garlic cloves.
3. Pour sugar and salt into the jar, fill with cool, settled water, add vinegar and close with plastic lids.
4. Store jars of tomatoes in the refrigerator or cellar. You can use them in a month.
Ingredients
a kilogram of dense tomatoes;
30 g fresh dill;
two leaves of cherry and currant;
3 pcs. bay leaf.
Brine
litere of water;
15 g mustard powder;
70 g granulated sugar;
7 peas of black pepper;
Art. a spoonful of coarse rock salt.
Cooking method
1. For pickling, take dense, unripe tomatoes. Rinse them, put them in a colander so that the glass will have excess moisture.
2. Wash the jars with baking soda, rinse and dry. Place the tomatoes in a dry glass container, shifting them with bay leaves, dill and cherry and currant leaves.
3. Pour water into a saucepan, dissolve salt and sugar in it, season with peppercorns, boil and add mustard. Cool the resulting brine completely and pour the tomatoes in the jars cold already. Cover with plastic lids and place in a cool, dark place.
Ingredients
6 kg of dense tomatoes;
0.5 tbsp. rock salt and sugar;
3.5 liters of settled water;
Art. vinegar;
two heads of garlic;
dried dill with umbrellas;
6 bay leaves;
9 aspirin tablets;
30 pcs. black allspice peas;
a couple of sprigs of celery.
Cooking method
1. Wash the tomatoes well. Rinse the celery and shake off lightly. Peel the garlic cloves.
2. Place two bay leaves, a pinch of allspice peas, two garlic cloves, cut into 4 pieces, dill and a celery stick on the bottom of a clean glass container.
3. Place the tomatoes tightly in the jars. Add 2 more cloves of garlic, celery and dill.
4. Pour water into a saucepan, add sugar and salt, add vinegar and stir until completely dissolved. Let the brine brew and pour over the tomatoes in the jar. Add three aspirin tablets to each jar. Close them with plastic lids and put them in the basement or refrigerator.
Ingredients
ripe tomatoes of fleshy varieties;
a kilogram of sugar;
half a kilogram of salt;
5 g ground red pepper;
leaves of currant and horseradish;
mustard seeds;
Dill seeds;
50 g of vinegar essence;
10 liters of water.
Cooking method
1. Cook the brine. Pour salt and granulated sugar into the water, add currant leaves, red pepper, boil and cook for 10 minutes. Remove from heat, cool completely and add vinegar essence.
2. Put horseradish leaves, mustard seeds and dill seeds in a clean glass container. Then stack the tomatoes tightly. Fill them with cooled brine and roll them up with metal lids.
3. Put the jars in the cold. Tomatoes preserved in this way can be stored for a couple of years.
Ingredients
four kilograms of green tomatoes;
2 tbsp. l. table salt and 25 g of granulated sugar for each liter of water;
hot pepper pods - 6 pcs.;
greens and dill umbrellas;
garlic - head;
black peppercorns;
bay leaf - 5 pcs.
Cooking method
1. Wash the tomatoes, cut large fruits in half. Make punctures with a wooden skewer or toothpick near the stem. Disassemble the head of garlic into cloves, free them from the skin and cut into small pieces. Sort out the greens, rinse and dry. Rinse hot peppers and cut into thin rings.
2. On the bottom of the enamel saucepan, put a layer of tomatoes, stirring with garlic, on top spread herbs and spices. Thus, lay all the tomatoes, while the last layer should be made of herbs and spices.
3. In cold water dissolve salt and sugar. Pour the resulting brine over the tomatoes so that it completely covers them. Cover and place in basement or refrigerator.
Ingredients
ten kilograms of tomatoes;
a large bunch of dill greens;
a small piece of horseradish root;
100 g of currant leaves and horseradish;
head of garlic;
0.7 kg of rock salt.
Cooking method
1. Sort out the herbs, rinse them under running water and place them on a paper towel to dry a little. Take small, strong, ripe tomatoes and rinse well. Cut the peeled horseradish root into plates.
2. Send the cans washed with soda to the oven for sterilization. Put herbs and horseradish root in a dry glass container. Fill the jars tightly with the tomatoes and top with the herbs.
3. Dissolve the salt in water and pour the resulting solution over the tomatoes so that they are completely immersed in the brine. Cover the jars with boiled nylon lids and leave them for three days for the tomatoes to acquire the desired flavor. Store jars in your basement or refrigerator.
Ingredients
ten kilograms of tomatoes;
10 liters of filtered water;
rock salt - one and a half glasses;
mustard - 50 g;
head of garlic;
two large bunches of fresh dill;
25 g of tarragon and horseradish leaves;
100 g cherry leaves;
20 g black peppercorns.
Cooking method
1. Rinse the tomatoes well and prick in several places with a wooden skewer near the stalk. Disassemble the garlic into slices, peel them and cut them into thin slices. Sort out the greens and rinse well under running water. Cut the horseradish leaves into 10 cm pieces. Transfer the greens to a bowl and sprinkle with mustard powder.
2. Put greens on the bottom of a clean, dry enamel pot, lay the tomatoes tightly on it, interlayering with leaves of horseradish and cherries. At the end, lay out the herbs and cover with cheesecloth.
3. In cold, filtered water, dissolve the salt, and pour this brine over the tomatoes. Place a flat dish on top and place a weight on it. Leave the tomatoes at room temperature for a week. Then place the pot in the basement.
The tomatoes will be ready in a month and a half.
Ingredients
one and a half kilograms of tomatoes;
5 tbsp. spoons of honey;
100 ml lemon juice;
sea salt - 5 g;
4 cloves of garlic;
cilantro and basil
half a chili pepper pod;
60 g of olive oil.
Cooking method
1. We wash the tomatoes well and make shallow cross-shaped cuts. Dip the tomatoes in boiling water for a few seconds, then drain the water and remove the skin with a sharp knife. Sprinkle the peeled tomatoes with coarse salt and leave for a while until the salt melts.
2. Peel the garlic and chop it with a knife. Chop cilantro in the same way as garlic. Cut the chili into thin rings. At the basil, we cut off the leaves and finely chop them. Mix lemon juice with honey.
3. Put the tomatoes in a prepared jar, sprinkle with garlic, chili and herbs.
4. Add tomato juice to lemon-honey sauce and stir, add olive oil and marinade over tomatoes. Soak the tomatoes at room temperature for a couple of hours, then put them in the refrigerator or basement. Make sure the marinade completely covers the tomatoes.
Ingredients
ripe, dense tomatoes;
6 sweet peppers;
3 pcs. hot pepper;
200 g of peeled garlic;
a bunch of dill, celery, parsley and cilantro.
Marinade
a glass of salt, vinegar and granulated sugar;
a pinch of black peppercorns;
three bay leaves.
Cooking method
1. Pour granulated sugar and salt into the water, season with black pepper and bay leaves, send to the fire and boil. Boil for a couple of minutes, then pour in the vinegar and cool.
2. Sort out greens and tomatoes and wash. Rinse sweet and hot peppers, remove seeds and cut into large cubes. Peel the garlic cloves. Place vegetables and herbs in a blender and grind until smooth. Spread the green mixture evenly over clean, dry jars.
3. Fill jars tightly with ripe, sturdy tomatoes and top with chilled marinade. We close it with boiled plastic lids and put the jars in a dark, cool place. Tomatoes can be eaten after a month.
Ingredients
ten kilograms of ripe, dense tomatoes;
kg of carrots;
fresh dill;
two heads of garlic;
bay leaf and ground red pepper;
half a kilogram of salt.
Cooking method
1. Wash small, hard tomatoes, do not remove the stalks. Peel the carrots, rinse and grate on a coarse grater. We sort out the dill and rinse. Peel the garlic and cut into thin slices.
2. Place dill, bay leaf, garlic on the bottom of a clean enamel bucket and sprinkle with red pepper. Spread the tomatoes, layering them with grated carrots and garlic. Spread the herbs on top.
3. In cold, settled water, dissolve the salt and pour the resulting brine over the tomatoes so that it completely covers them. Place oppression on top. Store tomatoes in a cool, dark place.
Recipes from the site "Anyuta's Notebook"
A simple recipe for pickled or soaked tomatoes
Cooking time: 2-3 weeks
Salted tomatoes, they are pickled or pickled, are a favorite guest on our table. They eat such tomatoes faster than fresh ones. But this is not accidental! The body at a subconscious level, even in a child, chooses what is more useful for him.
Billets in the form of salted tomatoes without vinegar were harvested by our ancestors in wooden barrels, shifting them with dill, garlic, cherry leaves, currants, horseradish stripes and spices. In the countryside, in the cellars, pickled apples, tomatoes, barrel cucumbers and salted watermelons with cabbage are still harvested for the winter. V modern conditions salt in large volumes plastic barrels or stainless steel containers. In a city apartment, pickled tomatoes can be pickled in a saucepan or in large jars, and stored on the balcony all autumn. Before winter frosts, as a rule, such blanks are swept clean and pickled ones come to replace them.
In today's recipe, I want to tell you how to cook pickled tomatoes at home using the cold cooking method. For this simple recipe you can salt red, brown or green tomatoes, the main thing is not to mix them together, since they will have different cooking times. Red pickled tomatoes will be salted much earlier than green ones.
Let me tell you a secret. The cooking time for pickled tomatoes can be controlled. Everything is very simple. Salted tomatoes will cook quickly if you cut them in a crisscross pattern or pierce them with a wooden stick in several places. If there are a lot of cans of tomatoes and you don't want them to be peroxidized by the New Year, we don't do such manipulations with tomatoes, just put them in a jar or saucepan and fill them with cold brine. The rest is all according to the recipe.
Cold salted tomatoes
A simple delicious recipe from Anyuta
Ingredients:
Tomatoes are red, brown or green,
Cold boiled water (ideally clean well water),
Salt,
Sugar,
Dill sprigs with umbrellas,
Cherry leaves,
Currant leaves,
Garlic,
Horseradish leaves and roots
How to cook pickled or pickled tomatoes:
The brine for salted tomatoes is prepared as follows: 2 cups of salt and 1 cup of sugar are taken in a bucket of cold boiled water. And that's it! All ingenious is simple! Prepare herbs, leaves and roots. Rinse fresh tomatoes with running water. Here are the tomatoes to choose for pickling - it's up to you. Red ripe tomatoes will turn out to be more tender, when biting, juice will flow from them. Brown (unripe) tomatoes will be slightly firm. And green pickled tomatoes will not lose their shape, but they will not have the sweetish taste like red ones. Each tomato ripeness has its own advantages and different tastes. It remains to try and choose what you like best.
And for me everything is so delicious! pickled tomatoes I needed quick pickled tomatoes, so I chose small ones, similar to the Ladies finger or Dulka variety, and pricked them with a wooden skewer for kebabs. pickled tomatoes in jars The bottom of a prepared pickle container (I chose a 10 liter glass jar) lightly line with dill, cherry, currant and horseradish leaves.
Chop the garlic and horseradish root into slices. Pickled tomatoes Place the tomatoes tightly in a jar, remembering to transfer several layers again with leaves and garlic. To make tomatoes tasty and aromatic, dill should be with twigs and umbrellas. We put the tomatoes in a jar to the very top and fill with cold salted brine.
I prepared a blank of tomatoes in a jar in the kitchen, and since it is inconvenient to carry it to a cool place with liquid, I poured the brine on the spot. I forgot my camera in the kitchen, so I didn't take a photo of tomatoes in salted brine right away. And then, due to her employment, she completely forgot. I remembered only when the delicious pickled tomatoes were already finished. pickled tomatoes final photo I managed to do it! I hope that my recipe for salted tomatoes with garlic in a cold way in the midst of autumn harvests will be useful to you!
