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Tomato pickling recipes.

What housewife does not want to please her household with delicious salted tomatoes in winter. Especially those that seem to be out of a barrel. Yes, now at home, probably, no one has such wonderful dishes left. But you can do without it. Moreover, with today's abundance of recipes.

Barrel tomatoes in a jar under a nylon lid with cold brine for the winter

This recipe is very easy to prepare and requires no fancy ingredients. And most importantly, even a novice hostess can handle it. Moreover, you do not need to fiddle with a twist, and you can try such tomatoes in a few days.

Necessary:

• Tomatoes - 2 kg (as much as possible, it all depends on who, how dense the styling will be)
• Dill - several umbrellas
• Horseradish (root) - 10 g
• Currant and cherry leaves - 10-20 g each (several pieces)
• Garlic - 5-6 cloves
• Hot red pepper - ¼ from the whole
• Salt - 120-150 g
• Water - 2 l

Barrel Delights

Cooking method:

1. The cans must first be steamed, so our spinning will last longer.
2. Arrange the washed tomatoes. You need to stack tightly, but in moderation. So as not to crumple and choke.
3. Wash the required leaves and cut the horseradish and pepper into pieces. Peel the garlic, but chop it unnecessarily. Some people insert the cloves directly into the tomatoes, but this is not necessary.
4. Add spices from time to time while laying. And do not forget to put them on the bottom before laying them.
5. Pour the yummy with salted brine and forget for a couple of days.
6. Ready! Store these tomatoes in the refrigerator or other cool place.

Barrel tomatoes in a bucket in a cold way for the winter

Of course, in wooden barrels, the taste of a tomato is simply indescribable. Roofing felts so the tree affects the salting, or you just need to follow the technology. I would like to note right away that the composition of the spices may vary slightly. After all, each housewife has her own recipe, to which she comes by the method of trials and experiments. Below is a recipe that our grandmothers still used.

Ingredients:

• Tomatoes - about 10 kg (this is taking into account the fact that the bucket will be 10 liters)
• Leaves of currant, cherry, oak and shirin - 7-10 pcs.
• Garlic - one big head
• Bay leaf - no more than 5-7 units
• Peppercorns - 10-15 peas
• Horseradish (root and leaves) - one medium size
• Dill (umbrellas, leaves) - several pieces.
• Salt - 2 cups
• Sugar - 1 glass
• Water - about 10 liters (depending on styling, the volume may vary)

Salt in a bucket

Further actions:

1. First, you need to cook the tomatoes. They don't have to be the same size. It is much more important that they are ripe, firm and flawless.
2. At the bottom of the bucket we put washed leaves of herbs, dill, Bay leaf.
3. Next, we are laying the tomatoes themselves.
4. And do not forget to periodically add more leaves, horseradish, pepper and garlic.
5. Place the remaining spices on top.
6. Pour the cooked vegetables with cool sweet-salty brine
7. Close the bucket with gauze, and put a plate with some kind of weight on top. This is necessary so that the tomatoes do not float and are well saturated.
8. Place in a warm place for 2-3 weeks. And then send it to a cool room.

Barrel tomatoes in a saucepan in a cold way for the winter

In principle, the recipes themselves are similar to each other. At least the composition and ingredients. That's just, the number of them directly depends on the volume of the dishes. Below is a recipe that is often used when salting a tomato in a saucepan. It should be noted right away that the container needs to be taken a little more than the amount of tomatoes.

• Tomatoes - 2 kg
• Bitter pepper (light is best) - 1 pc.
• Bay leaf - 3-4 pcs.
• Peppercorns - 5-7 peas
• Garlic - 3-5 cloves
• Dill (umbrellas) - 4 units
• Salt - 3 tablespoons
• Sugar - 1 tablespoon
• Horseradish, cherry and currant leaves - 2-3 pcs.
• Vinegar - 2 tablespoons
• Water - approx. 2-2.5 liters

Appetizing snack

Salting method:

1. At the bottom, of course, put some spices.
2. Then carefully arrange the tomatoes, occasionally adding seasonings.
3. Also place the remaining leaves, dill and garlic on top of the tomato.
4. Prepare the brine, add vinegar and pour the resulting water (cold) over our tomatoes.
5. Cover them with a lid and leave in the room for 5-7 days. And then put it in the cellar or on the balcony.

By the way! If you don't want to use vinegar, add a little more salt and sugar. The calculation is as follows - for 1 liter of water you need 2 tablespoons. salt and 1 tbsp. Sahara.

Barrel tomatoes in a barrel with cold brine for the winter

If you have found an old wooden barrel at home (and even in good condition), then we can say that you are insanely lucky. If it's new, then it's even better. Salting tomatoes in a barrel is easy. Even if you just fill them with salt water, the taste will be unforgettable. But after all, every housewife wants to delight and surprise with her new and unusual recipes.

Required ingredients.

• Tomatoes - 8-10 kg (the amount depends on the volume of the barrel, but it is better not to take too large ones)
• Cherry, currant, oak and grape leaves - 10-15 pcs.
• Dill umbrellas - 7-8 pcs.
• Garlic - 2 heads
• Horseradish root - 1 large or two medium
• Horseradish and parsley leaves - a few twigs
• Bitter pepper - 1-2 pcs. (depending on taste)
• Salt - 700-800 g
• Water - 10 liters (slightly less if you take a 10 liter barrel)

Incredible yummy

Cooking method:

1. Cover the bottom with herbal leaves.
2. Then lay out two layers of tomato, and insert garlic, pepper and horseradish into the resulting holes.
3. Add spices again and again the words of tomatoes.
4. So alternate to the very edge. But, you need to leave 5 cm to the top.
5. Cover the top with the remaining spices and herbs.
6. To cook saline solution and pour them tomatoes. Ideally, you should use cold well water.
7. Tie the top of the barrel with gauze and place the plate with the load.
8. Put in a warm place for 5 days, and then put in the cellar. Or another room, the main thing is that the temperature is not higher than 5 ° C.

Helpful hints:

• Tomatoes must be stacked tightly enough so that they are evenly salted and not oversalted.
• Sometimes mold will appear in the barrel over time. Therefore, you can add a few mustard peas or a couple of tablespoons of vegetable oil.
• Place a pallet under the barrel. After all, liquids need to merge somewhere.
• By the way, it is best to store such tomatoes in dark place... That is why the cellar is an assistant.
• And yet, barrels from pine trees are not worth taking. Tomatoes can be slightly bitter in them.

How to pickle red tomatoes with cold water without vinegar and mustard?

As the saying goes, people used to pickle tomatoes in a cold way is to ferment. They do not undergo any heat treatment, but everything happens due to fermentation. Many people don't want to use vinegar. And there are recipes that will help you keep beautiful appearance and will allow you to keep salting longer. For example, with mustard.

Ingredients:

• Tomatoes - 1.5-2 kg (depending on how many cans there are and how dense the styling will be)
• Allspice - a few grains
• Bay leaf - 3-4 leaves
• Garlic - 4-5 cloves
• Currant and cherry leaves - 4-5 units
• Horseradish - 1 small root
• Salt - 2 tablespoons
• Sugar - 1 tablespoon with a slide
• Dry mustard - 2 tablespoons
• Water - 1 liter (maybe a little more)

Sharp and spicy

Salting method:

1. It is important to take brown tomatoes. Because with mustard, overripe tomatoes can lose their shape or even decay.
2. Place the tomatoes in a jar or jars (depending on volume).
3. Put spices through one or two layers. And you can lay them along the edge of the can, thus closing the holes.
4. And do not forget to put some greenery at the bottom and at the very top.
5. Pour tomatoes with chilled sweet-salty brine. Don't forget about mustard.
6. Pour cans and close nylon caps... Leave it warm for a few days, and then put it in the cellar, refrigerator or balcony.

How to salt red tomatoes with cold water without vinegar and aspirin?

Aspirin is popularly used as a preservative. It is thanks to him that the sourdough lasts longer, does not become cloudy, and the taste and appearance of salted products are also preserved. Now, however, it is considered a slightly controversial drug.

Since, some argue that it is undesirable to use it during conservation. But our grandmothers also resorted to his help, and the tomatoes turned out to be very tasty.

Ingredients:

• Tomatoes - up to 2 kg
• Peas and allspice - several grains each
• Bay leaf - 3-4 leaves
• Currant and parsley leaves - 5 branches each
• Dill umbrella - 3-4 pcs.
• Bitter pepper - 1 small
• Bow - 1 medium size
• Aspirin - 2-3 tablets (depends on the number of cans)
• Salt - 80-100 g
• Water - up to 2 l

Add salting tablets

Cooking method:

1. Put leaves and dill at the bottom of the jar.
2. Next, you need to stack the tomatoes tightly, periodically adding other spices.
3. Cut the onion into half rings and sometimes add it to the styling.
4. Pour tomatoes with cold brine with 1 tablet.
5. Close with a nylon lid and send to a cool place.
6. These tomatoes will be ready in 2-3 weeks. By the way, in large containers the sourdough is faster than in cans.

How to pickle green tomatoes with cold water for the winter?

Green tomatoes have a very spicy and unique taste. And most importantly, they perfectly retain their appearance during the salting process. There is nothing complicated in their preparation. In this case, it is only important that the tomatoes are the same size and medium in size.

Required components:

• Tomatoes - 2.5 kg
• Bay leaf - a few leaves
• Peppercorns and allspice - 5-6 grains each
• Garlic - 1 small head
• Dill umbrella - 3-4 pcs.
• Currant, horseradish and parsley leaves - 2-3 pcs.
• Salt - 4 tablespoons
• Water - 2 l

Salting greens

Salting method for green tomatoes:

1. As usual, wash the tomatoes and green leaves, peel the garlic.
2. Put some seasonings on the bottom of the jar and then place the tomatoes. Tight, but very neat.
3. Add more spices between the layers or in the holes between the tomatoes. And do not forget to put dill and a few leaves on top, as well as garlic and pepper.
4. Pour the laid tomatoes with the prepared brine.
5. Close the lid and put in a cool place.

Video: How to salt canned tomatoes at home?

Tomatoes should stand for 10-14 days until they are salted. They will be salty as from a barrel. Yummy! I advise everyone to cook, you will not be disappointed!

Ingredients:

Ripe tomatoes 4-5 kg ​​depending on size.

Dill greens.

Garlic head.

Hot red pepper 2 pieces.

Salt 500-700 grams.

Water 5 liters.

Preparation:

Wash the tomatoes well. Rinse the dill herbs. Cut the garlic (1 head) into slices. Cut a couple of pieces of red hot pepper in half, after carefully removing the seeds.
At the bottom of a 10-12 liter bucket, put dill, some chives and red hot peppers... Then put ripe tomatoes on top, alternating with dill and garlic.
So put about 4-5 kg ​​of tomatoes in a bucket, depending on the size. Do not report about 10 cm to the very top. Cover the tomatoes with dill on top.
Then pour 500-700 grams of salt into a 5-liter dish. Fill it up cold water from the tap and stir well.
Then pour this salted water over the tomatoes in a bucket. Put a plate on top, put a load of a 3-liter jar of water on it.
So the tomatoes should stand for 10-14 days until they are salted. They will be salty as from a barrel.

Yummy! Bon Appetit!

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 to 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

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. Soaked 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!

For a long time, pickles of vegetables and fruits have been revered in Russia, and until today their popularity has not faded away, since the winter is long and frosty, and you always want natural products. The Green Tomato Bucket recipe will help diversify your winter snack choices and make them brighter and more appealing.

Tomato selection rules

A very important criterion for choosing tomatoes is their variety. That is, all used tomatoes must be of the same type. Each vegetable has its own density, if you combine several types of tomatoes, then you can face such a problem that fruits with a lower density will choke and violate the taste of the entire snack. It is also not recommended to combine green and brown tomatoes, since the latter are more juicy and may deteriorate during the infusion.

When choosing, you need to carefully examine the fruits and select approximately the same size, as well as exclude those that have visible damage. Then wash the fruits with special care, remove the stalks if necessary and spread them on a soft towel. Wait until they dry and start the cooking process.

How to salt green tomatoes in a bucket

Now many housewives prefer to harvest salted green tomatoes in a bucket cold or hot. The main reason is the lack of a cellar. It is difficult to find a place in an apartment to contain a whole barrel, but a small bucket is great for such purposes, especially since you can choose the size of the container yourself.

To make the appetizer in the end tasty and presentable, it is recommended to use herbs. For 1 kg of tomatoes - 30 g of dill, parsley, celery. They are usually alternated with layers of tomato so that all vegetables are evenly saturated. You can also use mint, horseradish, chili, garlic, currant and cherry leaves. The taste is directly related to the styling. Vegetables should be packed tightly in the bucket, only in this way all the fruits will be saturated with brine.

Important! According to the recipe, with the hot method of salting, you should not wait until the brine has cooled down, and with the cold method, you must cool it before pouring it into the container.

Then let the mass brew, and then pour into jars, close with nylon lids and refrigerate. In the future, this snack can be used as a standalone product and put it on a dinner or festive table after decorating with fresh herbs. Pickles also go well with meat and vegetable dishes.

Cold pickling green tomatoes in a bucket

Salting green tomatoes in a bucket for the winter does not require much effort. The recipe is designed for a 10-12 liter bucket, if desired, you can add other spices and spices. When cooked, the aroma will spread throughout the home and will surely raise the appetite of all residents.

The recipe includes the following list of ingredients:

• tomatoes;
• 150 g dill;
• 1 garlic;
• 5-6 leaves of horseradish;
• 15-20 leaves of cherry, currant;
• 9 oak leaves;
• 3-4 stalks of basil and tarragon;
• 100 g of celery;
• pepper, salt, sugar to taste.

Step-by-step recipe:

1. In a bucket peeled with baking soda, lay the tomatoes and all the greens, stems and leaves in layers.
2. Then combine water with salt, sugar, pepper, bring to a boil.
3. Cool the brine and pour into a bucket.
4. Let it brew for 5 days and store in a cold place.

How to hot pickle green tomatoes in a bucket

Salting green tomatoes in a bucket at home is created in a matter of minutes, and as a result, in a few days you get an excellent snack. The recipe includes the following set of ingredients:

• tomatoes;
• 2 pcs. Chile;
• 100 g dill;
• 10 peppercorns;
• 2 garlic;
• salt, sugar to taste.

Recipe:

1. Wash and dry green tomatoes, herbs.
2. Put prepared vegetables and herbs in layers in a bucket washed with soda.
3. Place garlic and pepper cut into pieces on top.
4. Mix water with sugar and salt, boil and pour into a bucket without waiting for cooling.
5. Cover with a plate and wait about 5 days for the vegetables to change color.

Salted Green Tomato Bucket Recipe

It is possible to salt green tomatoes in a cold way in a bucket in a short time, since, according to the recipe, such an appetizer is infused in a cool place for about a month. Then you can surprise all relatives and friends with a fragrant snack.

Required Ingredients:

• 3 kg of tomatoes;
• 60 g salt;
• 80 g sugar;
• 5 horseradish leaves;
• 15 cherry leaves;
• 10 currant leaves;
• 3 dill shoots;
• 100 g horseradish root;
• 1 bunch of parsley and mint;
• 5 pieces. bay leaf;
• 1 chili;
• 10 mustard seeds;
• pepper

Preparation method:

1. Wash a bucket of baking soda, lay green tomatoes, herbs, chili and garlic in layers.
2. Sprinkle with mustard on top, add water and let stand for 10-20 minutes.
3. Drain and put on low heat.
4. Add pepper, bay leaf, salt, add sugar, boil and cook for 5 minutes.
5. Pour hot brine, cover with a plate, place oppression.
6. You can transfer it to a cool room when fermentation stops and the liquid brightens.

How to salt green tomatoes in a bucket in the classic way

Salting green tomatoes in a bucket can be done at home. Such an appetizer prepared according to classic recipe, will turn out to be much tastier and healthier than store products, since it consists of natural products and is prepared without the use of flavors.

Ingredient List:

• 3 kg of tomatoes;
• 1 tbsp. l. Sahara;
• 1 liter of water;
• 2 tbsp. l. salt;
• greens;
• 1 chili;
• 1 garlic;
• 10 peppercorns.

Preparation:

1. Wash all products and dry, prepare a bucket, rub with baking soda.
2. Put all vegetables and herbs, spices in a bucket in layers, cut pepper on top.
3. Dissolve salt and sugar in water, boil.
4. Pour into a bucket, cover with a lid, put oppression and wait 5-10 days, put in a cold place.

Salted green tomatoes in a bucket with herbs and garlic

To pickle pickled green tomatoes in a bucket, you need to carefully study the recipe and follow all the steps. The appetizer will surpass all expectations in terms of taste and quality of aroma.

Ingredients:

• 8 kg of tomatoes;
• 2 garlic;
• 10 pieces. dill inflorescences;
• 5 pieces. bell peppers;
• 3 onions;
• 10 horseradish leaves;
• 5-6 currant and cherry leaves;
• 200 g of salt;
• 100 g sugar;
• 5 liters of water;
• pepper.

Preparation:

1. Wash all ingredients and dry.
2. Chop the onion into rings, peel the garlic and pepper, divide into wedges.
3. Place all vegetables and herbs in layers in a container.
4. Salt water, sweeten and pour into a container.
5. Cover and wait 5 days, then send for storage.

Georgian salted green tomatoes in a bucket

Not many people know the recipe for pickling green tomatoes in a bucket in Georgian. Although in Georgia it is actively used for making pickles. The dish turns out to be tasty, aromatic, presentable, thanks to the wide variety of herbs used.

Ingredient composition:

• 2 kg of tomatoes;
• 1 garlic;
• 2 chili;
• 5 dill inflorescences;
• 30 g salt;
• parsley, cilantro, basil, dill, celery.

The recipe involves the following processes:

1. Combine chopped herbs, chili, garlic, a pinch of salt in one container and mix thoroughly.
2. Cut the tomatoes and add the pre-prepared filling inside with a teaspoon.
3. Place all food in a bucket.
4. Combine water with salt and boil, wait until the brine has cooled slightly.
5. Pour the entire contents with brine and leave at room temperature for 5 days, then store in a cool room.

Terms and conditions of storage

At room temperature, according to the classic recipe, tomatoes should be infused for 5 days. Next, a bucket with a snack is placed in a cool room for long-term storage. A cellar or basement is perfect as such a room. The temperature should be in the range of 3-15 ° C, and the humidity indicator should be low enough.

Also, the workpiece can be sent to the refrigerator and stored there for no more than 2 months. For convenience, the snack should be moved to jars and closed with nylon lids.

Important! It is best to consume pickles one month after cooking.

It is during this time that it will have time to soak well with brine and acquire extraordinary shades of taste and exquisite notes of aroma.

Conclusion

The recipe for green tomatoes in a bucket should appear in every housewife's culinary book, since such an appetizer will not only diversify the everyday menu, but also deliver new taste sensations, make it possible to feel a pleasant unforgettable aroma. Having prepared such a dish, you can provide a delicious meal for your whole family, as well as receive many compliments from guests.