Recipe for salted tomatoes for the winter without. Salting tomatoes for the winter - some especially delicious recipes. Tomatoes for the winter in their own juice without sterilization, recipe - you will lick your fingers

Salting a tomato is a great way to make homemade preparations for the winter. There are many different options for salting a tomato, where vinegar, citric acid, even an aspirin tablet acts as a preservative in addition to salt. The salting procedure can be carried out according to the hot or cold method.

Surely you have a favorite recipe for salting tomatoes, but there comes a time when you want a variety of flavors. Below are the best options for pickling tomatoes.

The right tomatoes for pickling

In order for canned tomatoes to please with taste and elastic texture in winter, it is necessary to choose the right varieties for pickling. Fruits of an elongated oblong shape with hard dense pulp are ideal. You can salt red ones, but it is better to choose brown (slightly unripe) tomatoes. Such salted tomatoes in jars for the winter look beautiful and appetizing, have the right texture, and a memorable taste.

Spices are usually chosen for salting:

seeds, umbrellas, dill;
garlic cloves;
mustard seeds;
leaves of parsley, cherry, black currant;
bay leaves;
hot pepper (peas, fresh rings);
peeled root / leaves of horseradish.

Spices are not put in the jar all at once, in certain combinations. For example, lovers of the spicy taste of salted tomatoes add horseradish to jars, and currant leaves are fans of a sweet-spicy aroma.

If you are going to pickle green tomatoes, their variety and shape are not as important as their size: you should choose small fruits.

The principles of salting for the winter

The process of salting vegetables in barrels, jars, compared to pickling, is considered a more useful way to preserve them for consumption in the winter. Boiling water and vinegar used in marinades have a destructive effect on the vitamin composition of tomatoes. Salting in a cold way (fermentation) preserves their benefits and increases them due to the formation of enzymes necessary for good digestion. Therefore, a salted tomato will serve as an excellent addition to “heavy” meat, fried food.

Vegetables and spices that fall into jars for pickling must be clean - this is the key to the success of conservation.

Tomatoes should be carefully washed with water, inspected for defects. Vegetables with a damaged surface are not subject to harvesting for the winter, but they can be used for quick salting.

The jars that will be used for pickling the tomato must be sterilized with steam (you can use a double boiler, oven, microwave). Metal lids are also subject to mandatory processing (boiling).

If you are going to use a cold salting method, then it is good enough to clean the containers and plastic lids with baking soda for this.

Garlic and horseradish should be qualitatively peeled and washed. Leaves and greens should be sorted out from debris, twigs, damaged parts, rinsed with clean water.

Quick salting tomato

When the harvesting season is just beginning, before salting tomatoes for the winter in jars, a recipe for their quick salting is popular in many families. Lightly salted tomatoes stuffed with spices are cooked in brine for 24 hours, delicious as an accompaniment to barbecue, snacks, usually eaten faster than cooked.

Lightly salted stuffed tomatoes

You will need red meaty tomatoes the size of an egg. Cut them in half with a knife or crosswise cutting to the end (it is convenient to use a knife for cutting bread). In the resulting cracks put the stuffing of chopped garlic, parsley, dill.

At the bottom of any convenient container, generously put dill umbrellas, pour mustard seeds, add currant leaves, horseradish, pepper, parsley.

Pour the stuffed tomatoes with brine (mix 1 tablespoon of salt without iodine, sugar, 1 teaspoon of dry mustard powder in 1 liter of boiled cooled water), press down with oppression. Wait one day and you can take a sample. Such tomatoes are stored salted quick salting for 5 days in a cool place.

Salted fragrant tomatoes

By choosing this recipe you will get sweet and spicy salted tomatoes with the aroma of roasted peppers. You will need: a bucket of medium red tomatoes (each needs to be pierced with a fork), 5 sweet peppers, for connoisseurs of hot taste - 1 hot pepper, a couple of heads of garlic, currant leaves, horseradish root, dill (seeds or umbrellas), oil (favorite vegetable) for frying peppers, salt.

Fry the chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, put half the tomato on top, then put the peppers on them and pour the oil, from frying, put the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.

After a day, prepare a brine (5 tablespoons of salt, 3 liters of clean water), pour a bucket of tomatoes, pick up oppression, put a bucket in the kitchen. After 5 days, fragrant quick-tomatoes are ready. Keep cool.

Cold barrel salting

Using a similar technology with salted tomatoes, you can cook real salted tomatoes for the winter. Salting recipes are usually simple, and the result exceeds expectations.

pickled tomatoes

Down dry jars (3 l) washed with soda or scalded with boiling water, put a pinch of dill seeds, bay leaf, a few peppercorns. Tomatoes are laid quite closely, choosing fruits with hard pulp, thick skin. Fall asleep in jars 1 tbsp. salt (without iodine, always large), 3 tbsp. sugar, 1 full tbsp. dry mustard powder. Pour in, covering the top layer, cooled boiled water, cover with washed plastic lids, refer to the cold for 2 months. Tomatoes will sour, acquire a harsh, slightly carbonated taste, and become similar to barrel ones. Tomatoes salted in this way should be stored in the cellar / refrigerator.

Fans of aromatic spices in pickles will have to taste the following recipe.

salted tomatoes

For harvesting, you will need dense red or yellow tomatoes, tender currant leaves, cherries, horseradish root / leaves, young garlic cloves, pepper, dill, mustard (dry), sugar, salt.

It is recommended to start laying in jars with leaves, dill, spices. In a 3 liter jar, it is enough to put a small young leaf of currant, cherry, dill seeds / umbrella, peeled root, half a horseradish leaf, about 4 medium cloves of young garlic, 5 peppercorns. Lay the tomatoes evenly on top of the spices. Pour in 2 tbsp. l. sugar, coarse salt, dry mustard. Fill the jars with clean water (tap or bottled), close with a plastic lid. Turn the jar upside down to dissolve the salt and sugar. Salting a tomato for the winter can a priori be considered the main event of August, and the first sample is taken in October. Tomatoes pickled according to this option are perfectly preserved in coolness until spring.

Unusual salting option

Those who choose how to pickle tomatoes in an unusual way will like this cooking method, when the tomatoes practically retain their original fresh taste and can be used simply in food and in the preparation of other dishes.

"Juicy" tomatoes

You need tomatoes and salt. Banks, metal lids should be sterilized before seaming.

We lower ripe tomatoes with a diameter of 5-7 cm into a boiling pot of water several at a time, hold for a couple of minutes, and take them out into a bowl of cold clean water. We remove the skin from the blanched tomatoes, put them in a 5 l saucepan, add a whole tbsp. salt (without iodine, large), without water, put on gas. From the moment of boiling, we wait 5 minutes. Juice will stand out. Stir very gently, continue cooking for 5 minutes. We carefully pack the tomatoes into sterilized jars, filling them one by one, pour the released boiling juice, roll up, cover until cool.

Salted tomatoes according to the hot salting recipe deserve attention, they can be offered to small children. The composition does not contain vinegar, there are tomatoes and salt.

Plain Salted Tomatoes

Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 parts, small ones - enough in half. Lay in jars (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled jars are subject to sterilization (lay a towel (kitchen) on the bottom of the pan, put jars inside it. Make sure that they do not reach the walls of the pan and touch each other. Gently pour water along the wall of the pan so that it reaches ¾ of the height of the jars, put the pan on gas. You need to start counting the sterilization time after boiling water in the pan: 15 min. for jars with a capacity of 1 l). Roll up with lids (sterile), turn over, be sure to wrap. Keep cool.

Pickled green tomatoes

The weather conditions are such that all the tomatoes never have time to ripen before frost sets in. In this case, thrifty hostesses will be helped out by recipes on how to pickle green tomatoes. It is important to remember that only medium, large green fruits are subject to salting.

spicy green tomatoes

If you have a medium-sized bucket of green tomatoes, you should have: 7 heads of garlic, hot pepper pods (adjust the spiciness to taste), a large bunch of parsley, salt. Make a side cut in each vegetable. Prepare the filling: chop and mix the garlic, parsley, pepper.

Stuff the tomatoes with this mixture. Put the rest of the filling on the bottom of the salting bucket and tightly stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, pour 6 tablespoons of salt, cool). Put under light oppression. After a week, transfer the tomatoes to washed jars, use the resulting brine for pouring, close with simple lids, and hide in the cellar.

Be patient and wait a month for salting green tomatoes. It will be possible to eat such fruits immediately, but their taste will become rich and full after a month.

There is a simpler recipe for tomatoes, plucked green, for the winter in jars.

Green salted tomatoes

Prick medium green tomatoes in 3 places with a toothpick. In a 3 liter jar: dill seeds, a leaf of currant, horseradish, hot pepper rings. Lay the tomatoes, shifting with parsley, dill, sprinkling with chopped cloves of garlic. Pour 3 tbsp. salt (without iodine, coarse), 1 tbsp. mustard dry powder.

Fill jars with cold water, seal with plastic lids. Twist the jars in your hands to dissolve the salt. Put away in the cold. You can appreciate the taste of pickled green tomatoes after a couple of months.

The existing variety of recipes for harvesting tomatoes (ripe and green) for the winter will allow the hostess to choose the most delicious ways to pickle tomatoes in order to delight households in winter with natural and healthy products. Salted tomato recipes are often quite simple, requiring no special cooking skills. An important condition for preservation by salting in barrels / buckets / jars without the addition of acetic, citric, acetylsalicylic acid is the storage of finished products in the cold.

Be honest, do you know how to salt tomatoes for the winter? Salting a tomato for the winter is a very simple and not laborious process, but not all hostesses get delicious salted tomatoes for the winter. And today, dear friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years.

I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but my grandmother's salted tomatoes under a nylon cover for the winter remain the standard of quality for me. Grandma's recipe for delicious pickled tomatoes for the winter is to use 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 for the winter in jars, with mashed potatoes and rich pork goulash ... As if yesterday I was a little girl, and my grandmother told me how to salt tomatoes for the winter in jars. I helped her with interest, and the maximum that I was instructed to do was peel the garlic and wash the jars for the tomato.

Today, my little daughter helped me cook salted tomatoes for the winter in jars in a cold way. She was insanely interested in filling jars with tomatoes and laying out spices. But most of all she wanted to know: why you can’t salt Lego with tomatoes

I hope I convinced you to cook delicious pickled 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 peppers in pods

Brine:

1 liter cold water
1 tbsp salt with a slide

How to salt tomatoes for the winter in jars:

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

Next, lay out the prepared ingredients in 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 per three-liter jar:

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

Following the spices, fill the jars with washed tomatoes. In the process of laying, the jars need to be shaken so that the tomato fits as much as possible. We put large tomatoes at the bottom of the cans, and we put small tomatoes closer to the neck. I will not advise varieties of tomatoes for pickling, because I know little about them. The main thing is that the tomatoes are small, fleshy and with a thick skin.

Next, we will prepare a brine for our future salted tomatoes in jars: we dilute one tablespoon of salt with a slide in one liter of cold running water. Salt is needed rock, and in any case not iodized.

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

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

Salted tomatoes for the winter in jars in a cold way have one significant drawback: jars with 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 highly recommend that you prepare at least one jar of these delicious pickled tomatoes and store them in the refrigerator.

You yourself will be surprised how quickly these salted tomatoes disperse. Also, if you liked my recipe for pickled tomatoes for the winter in a cold way, you can pickle tomatoes at the end of September, when there is no heat anymore, and store jars of pickled tomatoes on a glazed balcony until the first hard frosts.

Harvesting tomatoes for the winter has a huge number of cooking options. The most popular of them, oddly enough, are not particularly difficult. Experienced housewives know how to salt tomatoes for the winter in jars - simple recipes include a minimum of products: vegetables, water, salt and spices.

Salting in a cold way without vinegar

To preserve the maximum amount of vitamins and minerals in tomatoes, they should be salted without the use of vinegar. No matter how varied the recipes for this salting method are, they have one thing in common: storage conditions. The snack will be suitable for consumption only if stored at low temperatures.

red tomatoes

For cooking, we select vegetables of the same size and varieties with similar taste characteristics.

Ingredients:

ripe tomatoes - 3 kg;
table salt - 15 g;
water - 0.4 l;
garlic - 8 cloves;
bell pepper - 1 medium;
hot pepper - ½ pc.;
dill inflorescences - 5 pcs.

Cooking:

We put water on fire. After boiling, dissolve the salt in it. Return to the stove and let it boil again. Remove from the hob and cool the brine to room temperature. Peeled garlic, prepared sweet and hot peppers (without stalk and seeds) are sent to a blender and grind into gruel.
Microwave-disinfected jars are filled with vegetables. We alternate the layers with dressing and fill the containers with marinade. We close the pickles with a capron lid and put them in the refrigerator. After a couple of weeks, the snack can be put on the table.

green tomatoes

More saturated in taste and dense in consistency, green tomatoes can also be salted without vinegar.

Ingredients:

unripe tomatoes - 0.4 kg;
water - 0.4 l;
salt - 15 g;
currant (preferably black) - 4 leaves;
dill - a pair of inflorescences;
garlic - 5 shares;
horseradish - 2 medium or 1 large leaf;
allspice - 2 peas.

Cooking:

We bake glass jars over steam. Grind the garlic cloves and horseradish leaves with a knife. We place a part of the seasoning in the bottom of the container and sprinkle each layer of green fruits with it. Salt water at room temperature and pour the contents of the jars with the marinade. Close with a polyethylene lid. We place the jars in a cool place, such as a cellar. Within a month, we open the container twice to access fresh air to the snack. After 4 weeks, the pickles are ready for tasting.

Classic recipe for salted tomatoes per 1 liter

Knowing the classic version with a dosage per 1 liter of product output, you can experiment with both the volume and the ingredients of the winter tomato snack. The main thing is to strictly observe the proportions.

Ingredients:

medium-sized tomatoes - 7-8 pcs.;
water - 400 g;
salt - 12 g;
sugar - 15 g;
acetic acid (72%) - 15 g;
garlic - 4 cloves;
horseradish root - 50-70 g;
peppercorns - 4 pcs.;
bay leaf - 2 pcs.

Cooking:

We send washed and peeled garlic and horseradish roots, peppercorns and bay leaf to the bottom of the sterilized jar. We fill the container with vegetables, close the top with dill umbrellas. Boil filtered water in a saucepan and pour over the tomatoes. We seal everything with a plastic lid for 20 minutes. After a third of an hour, put the liquid on the fire again, stir sugar and salt in it and let it boil. Pour the brine into the jar, carefully add a spoonful of vinegar essence on top and roll it up with a tin lid. We put the containers upside down and cover them with heat (a blanket, a bedspread, terry towels, etc.) for a day. Ready period - 3-4 weeks.

In order for the appetizer to have a marketable appearance when served, the vegetables should not be tamped when filling the jar. In close quarters, they will certainly crack. An additional precaution in this regard is to pierce the fetus near the stalk. By the way, it is better not to remove it: a treat with a twig looks more appetizing.

Hot way to pickle tomatoes with vinegar

This option for preparing tomatoes using vinegar has many varieties: this is how dried and pickled vegetables, sweet, bitter and spicy, are pickled. One of the most popular and simple recipes is a variant using garlic cloves, dill buds and foliage from garden trees. The recipe is based on the calculation of products for three-liter dishes.

Ingredients:

tomatoes - 11-16 pcs. (depending on size);
salt - 30 g;
sugar - 75 g;
water - 1.2 l;
blackcurrant - 4 leaves;
wild cherry - 3 leaves;
horseradish leaves - 1 medium;
dill inflorescences - 3 pcs.;
garlic - 6 cloves;
laurel - 3 leaves;
black pepper - 6 pcs.;
coriander - 5 pcs.;
acetic acid (72%) - 1 tablespoon.

Cooking:

We wash vegetables, leaves and inflorescences of plants. We heat the glass in the microwave. First, we pour pepper into a glass container, then coriander, garlic cloves and lavrushka. Fill the jar with tomatoes. Fill with boiling water and leave the products to warm up for half an hour. After this time, drain the marinade, salt and dilute the prescribed amount of sugar in it. Bring the temperature back up to 100 degrees.
Add cherry, currant and horseradish leaves, dill umbrellas to jars. Pour everything with brine, on top - a spoonful of vinegar. We close the jars with tin lids, turn over and cover with a blanket for 10 hours.

Salted tomatoes as barrel

The special taste of barrel salted tomatoes can be reproduced in urban areas. To do this, you do not need a large oak barrel, its analogue will be a bucket made of food-grade plastic. Otherwise, everything remains the same as in the old Russian recipe.

Ingredients:

tomato - 2500 g;
coarse salt - 90g;
water - 2500 ml;
horseradish - 5 leaves and 70-100 g of roots;
cherry leaves - 16 pcs.;
currant leaves - 12 pcs.;
dill inflorescences - 4 pcs.;
basil (greens) - 2 plants;
mint - 7-8 leaves;
laurel - 4 leaves;
garlic - 4 cloves and 7 arrows;
hot pepper - 1 pc.;
allspice - 4 peas;
coriander - 8 pcs.;
mustard seeds - 10 pcs.

Cooking:

We thoroughly wash all products, clean the roots of horseradish. At the bottom we form an “air cushion”: lay out half of the spices. Leaves of shrubs and mint, horseradish; sliced chopsticks of garlic arrows; dill umbrellas and basil greens will keep the pickles marketable.

We pierce each tomato with a wooden toothpick in the stalk area to speed up the fermentation process. We fill the bucket with fruits, lay out the remaining components of our “pillow” on top, as well as a burning pod.

To prepare the marinade, salt boiling water and add granulated sugar, bay leaf and peppercorns, mustard seeds and coriander. As soon as the brine boils, pour the tomatoes completely. The process of immersing vegetables in water must be gradual, otherwise the skin will crack. Everyone leaving the marinade should end up in a bucket. As soon as the brine seeps to the very bottom and covers the spices that are at the top, you can proceed to the final stage of salting.

Instead of a lid, we use a plate of a slightly smaller diameter, on which we install oppression. The marinade should seep out from under our press plate, which will indicate the complete immersion of the contents of the container in the brine.

Leave the snack for 24 hours at room temperature. During this time, fermentation will appear as foam on the surface of the plate, and the brine in the bucket will become cloudy. After 4-5 days, the solution will become noticeably lighter, and the tomatoes will decrease in volume. This means that the fermentation process has taken place.

We remove the load, remove the plate and close the bucket with a tight lid. Store such an appetizer should be either in the refrigerator or in the cellar. Salting will be completely ready in a month, you can eat it until next autumn.

The marinade actively penetrates the fetus during the first two weeks. Then the process slows down and finally comes to naught after three months. This means that vegetables become lightly salted and ready to eat within a couple of weeks after spinning. They pick up salt until about December and then keep their taste unchanged for the rest of the shelf life.

Salting halves

If the harvest is successful in size, the pickling process comes to a standstill: the fruits do not pass through the neck of the jar. In this case, the recipe for salting tomatoes in halves always helps out.

With sunflower oil

A simple and quick recipe includes, in addition to the usual ingredients, vegetable oil. It makes the appetizer more delicate in taste. The quantity of products is calculated on a container of 1 liter.

Ingredients:

tomato - 0.7 kg;
salt - 15 g;
sugar - 25 g;
garlic - 2 cloves;
parsley - 3 sprigs;
bay leaf - 1 pc.;
black pepper - 2 peas;
citric acid - 1 tsp;
vegetable oil - 1 tbsp;
bitter pepper - 1 pc.

Cooking:

We wash the products, clean the peppers and garlic. Cut large tomatoes in half. We fill a clean container with vegetables, put parsley and garlic sticks there. For marinade, add bay leaf and peppercorns to boiling water, salt and dissolve sugar and citric acid. We fill the jars with a solution, leave the vegetables to soak and warm up for 30 minutes. Then we drain the marinade, the second time we bring its temperature to 100 degrees on the fire and pour it into the pickles. From above, carefully tip a spoonful of vegetable oil. We roll it up with tin lids, wrap it in heat for 10 hours and put it in a cold place for storage.

with mustard

An increased number of mustard seeds compared to the usual proportions can radically change the taste of a familiar product. The pickle is sweet and sour with a sharp, unique bitterness.

Ingredients:

tomatoes - 750 g;
salt - 12 g;
sugar - 60 g;
garlic - 3 cloves;
mustard seeds - 20 g;
vinegar essence - 5 g;
allspice - 2 peas;
dill greens - 4 sprigs;
hot pepper - ½ pc.

Cooking:

We cut the selected and washed fruits into two halves. First of all, pour the mustard seeds and garlic into the container, then place the vegetables with the pulp down, and dill on top.

We are preparing the marinade. We dilute bulk products in boiling water, then add pepper. Pour the brine halves for half an hour. For re-boiling, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade to a boil on the fire and immediately pour warm tomatoes over it.

We close the lids with a seaming machine. Turn upside down, cover with a blanket for half a day. After complete cooling, store at a temperature not exceeding 10 degrees.

with celery

Not the most common recipe for halves with celery surprises not only with a spicy taste, but also with an unusual look. So that the appetizer does not turn into a mushy mass, the choice should be stopped on fleshy specimens with medium-density skin. This will allow the products to retain their appetizing appearance after heat treatment.

Ingredients:

tomatoes - 1200 g;
green celery - 2 branches;
black pepper - 3 peas;
dill inflorescences - 2 pcs.;
cilantro - 3 branches;
garlic - 6 cloves;
salt - 30 g;
sugar - 25 g;
citric acid - 1 tsp

Cooking:

We blanch most of the clean, halved tomatoes and send them to a glass container, where pepper, chopped celery stalks and cilantro are already laid. Simmer the remaining vegetables over low heat for 15 minutes. Salt and dissolve sugar and citric acid. We make the dressing homogeneous with a blender. To get rid of the seeds, wipe the resulting mixture through a sieve. Fill the sauce halves in a glass jar and close the lid.

Here you can use threaded caps or work with a seamer. The main thing is that the contents of the container are hot.

The best salt for working with tomatoes is stone, Extra class. Iodized fine salt is definitely not recommended for pickling. Its crystals penetrate too rapidly into the fetus, iodine changes the normal rate of fermentation. As a result, you can get soft, moldy fruits of an indefinite shape - in the event that during the first three weeks the bank simply does not explode.

For canning, you should choose fruits without flaws of approximately the same size and variety. A crop harvested on a warm sunny day is preferred.
Before salting, glass containers are disinfected over steam, in an oven or in a microwave oven for half an hour. Tin lids are sterilized in boiling water.
Almost all varieties of tomatoes are suitable for winter harvesting. Red, yellow, brown, unripe green fruits look great on the table as a whole and cut. If the vegetable is not soft enough, it can be blanched.
The minimum products that need to be stocked up before salting, except for tomatoes, are garlic, horseradish roots, dill inflorescences and, of course, sugar, salt and vinegar.
With any composition of the marinade, the storage temperature of pickles should not rise above 10 degrees. The shelf life of this type of snack is one year under appropriate conditions.

Conclusion

The answer to the question of how to salt tomatoes for the winter in jars is not difficult. Simple recipes and affordable products allow you to harvest fruits in the shortest possible time. The main thing is not to forget the three rules.

Crockery, vegetables and spices must be perfectly clean.
Do not experiment with new recipes on all available crops.
Do not serve food from jars with a swollen lid, foam or mold inside.

Any treat should strengthen the health of loved ones, please with an appetizing view and surprise with a variety of flavors.

There are many recipes for preparing delicious tomatoes for the winter.

I have already mentioned that this wonderful vegetable, like any other, contains many useful substances and that they can be consumed not only fresh, but they perfectly retain all the vitamins after heat treatment, salting. You can harvest it whole, make it not only from ripe, but also not ripened fruits, and what delicious ones you get, you will lick your fingers

Tomato blanks on our winter table will add another bright color and a delicious dish that will just make you lick your fingers.

Tomatoes for the winter with carrot tops, recipe for 1 liter jar

We will need:

How many red tomatoes will go in
fresh carrot tops

For marinade in 1 liter of water:

1 heaping tablespoon of salt
4 heaping tablespoons of sugar
0.5 teaspoon of acetic acid 70%

Cooking:

Wash tomatoes and carrot tops well, dry

At the bottom of a sterilized 1 liter jar, lay out the tops

We make several punctures in the stalk of a tomato with a toothpick

We lay them out, how much will go into the jar

Bring water to a boil in a saucepan and pour

Cover with sterilized lids and leave for 8-10 minutes

We prepare the marinade, for this we put a pot of water on the fire, add salt, sugar and bring to a boil

Drain water from jars through gauze or a special lid

Fill jars with boiling marinade

We roll up the lids and shake a little, turn over, wrap in a warm cloth and leave to cool completely

Tomatoes marinated for the winter with raspberry leaves without sterilization

Ingredients per 3 liter jar:

2 kg medium tomatoes
3 raspberry leaves
4 garlic cloves
2 tablespoons salt
5 tablespoons of sugar
1.5 tablespoons of vinegar 9%

Cooking:

At the bottom of a sterilized jar, put well-washed and dried raspberry leaves.
Add garlic, pre-peeled
Lay out the tomatoes
Pour the jars with boiling water, cover with a sterilized lid and drain it back into the pan after 20 minutes
Add salt, sugar and put on fire, bring to a boil and pour in vinegar
Pour the marinade carefully into jars.
Immediately roll up the lids, turn over and wrap, let cool

Pickled tomatoes for the winter, a recipe with citric acid for a 3 liter jar

Ingredients for two 3L jars:

4 kg tomato
200 gr. Sahara
100 gr. salt
2 teaspoons of citric acid, 1 spoon per jar
6 bay leaves
10 allspice peas
4 garlic cloves
parsley
dill greens
2 sweet peppers

Cooking:

In sterilized jars, lay out the bay leaf, chopped garlic, peppercorns

Lay out the tomatoes, starting with the larger ones.

Putting them to the middle of the jar, add a sprig of dill, 3 sprigs of parsley

Peel the peppers, cut into quarters

Add it at the very top of the jar

Fill with boiling water and cover with sterilized lids and let stand for 20 minutes

Pour water from cans into a saucepan, put on fire

Add sugar, salt, bring to a boil, stirring

Sprinkle citric acid

Pour boiling marinade

Roll up the lids, turn over, cover with a warm cloth and leave to cool completely.

Tomatoes "Slices" - mother's recipe for the winter

Required based on 3 liters of water:

1 cup sugar
3 tablespoons of salt
Cloves to taste
Black peppercorns to taste
Bay leaf to taste
1 tablespoon of vinegar 70%

Cooking:

Wash the tomatoes, cut into slices
Pour water into a saucepan, bring to a boil
Add salt, sugar, cloves, pepper, bay leaf, vinegar
Place tomato slices in sterilized jars.
Pour boiling brine, cover with sterilized lids
In a large container, lay the bottom with a towel and set the jars
Pour water and put on fire, sterilize 1 liter jars - 15 minutes
Banks roll up, turn over, wrap in a warm cloth and leave to cool completely

Recipe for harvesting tomatoes with almost no salt and sterilization

Necessary:

5 liters bucket of red tomatoes (yield 3 liters)
0.5 teaspoon salt
A pinch of hot red pepper
2 bay leaves
7 allspice peas
100 gr. Sahara

Cooking:

Wash the tomatoes, dry, chop coarsely, put in an enamel bowl

Add salt, sugar, peppers, bay leaf

Put on fire, bring to a boil, stirring

Arrange in sterilized jars and roll up with sterilized lids

Put the jars on their side and leave to cool completely.

Delicious tomatoes for the winter, recipe with garlic for 1 liter jar

Based on 1 liter jar:

red tomatoes
Handful of garlic cloves

For pouring into 1 liter of water:

3 tablespoons of sugar
1 tablespoon salt
1 tablespoon of vinegar 9%

Cooking:

Wash the tomatoes, pat dry and cut into quarters
Put denser in sterilized jars sprinkled with garlic cloves
Put water on fire, add salt, sugar, vinegar, bring to a boil
Pour jars with boiling strained filling, cover with sterilized lids
In a large container with boiling water, pre-lay the bottom with a towel, put the jars
Sterilize for 10 minutes, roll up, wrap in a warm cloth, turn over and leave to cool

Recipe for winter tomatoes with gelatin

500-600 grams of tomatoes
2 onions
1 bunch dill
10 black peppercorns
1/2 liter of water
1 table. lies. Sahara
1 table. lies. salt
3 table. lies. vinegar 9%
1.5 table. lies. gelatin

Cooking:

Wash the tomatoes and cut into two

Onion cut into thin rings

At the bottom of the sterilized jar we lay out two sprigs of dill, two peppercorns

Lay out a layer of onion

Cut down, lay out a layer of tomatoes and so alternating with onions until the entire jar is filled

Pour gelatin with a small amount of water, stir and leave to swell

Pour water into a saucepan, add sugar, salt, stir

Put the pot on the fire, bring to a boil

Add gelatin to the marinade, stir until completely dissolved.

Add vinegar and remove from heat

Pour the hot marinade into the blanks

In a large container, laying the bottom with a towel, expose the jars, cover with sterilized lids

Pour water into a container and put on fire, bring to a boil, sterilize from the moment of boiling for 10 minutes

Screw on the lids tightly, invert and leave to cool completely.

Before use, put a jar of tomatoes in the refrigerator for 30 minutes.

Tomatoes for the winter in their own juice without sterilization, recipe - you will lick your fingers

1 liter tomato juice
Salt 1 table. lies.
Sugar 1 table. lies.

Cooking:

Pass large tomatoes through a juicer

Put the tomato juice on the fire and bring to a boil

Place medium sized tomatoes in a sterilized jar.

Add cloves, coriander, 1 bay leaf to taste

Fill with boiling water, cover with a sterilized lid and drain after 20 minutes

Add salt, sugar to the juice, stir until completely dissolved

Fill jar with boiling tomato juice

We roll up the lid, turn it over, wrap it in a warm cloth and leave it to cool completely.

How to cook tomatoes for the winter in Korean

1 kg tomatoes
2 sweet peppers
4-5 teeth garlic
1 hot pepper
1 table. lies. salt
2 table. lies. Sahara
50 ml sunflower oil
2 table. lies. vinegar 9%
greenery

Cooking:

Wash greens and finely chop
Wash the peppers, remove the seeds, peel the garlic and chop everything in a blender
Mix everything
Add salt, vinegar, oil, sugar
Wash tomatoes, cut in half
Put the tomatoes in a sterilized jar
Place a layer of dressing on top of them.
So we alternate tomatoes with dressing until the jar is full
Close with a sterilized lid, turn over and leave in the refrigerator for 8 hours, you can for 1 day
Store such blanks only in the refrigerator.

Delicious tomatoes for the winter with mustard, garlic and horseradish

2 kg tomatoes
10 black peppercorns
7 allspice peas
6 bay leaves
6 tooth garlic
4 sprigs of dill
3 small leaves of horseradish
2 table. lies. mustard powder
2 red chili peppers
2 liters of water
1.5 table. lies. Sahara
60 grams coarse salt

Cooking:

Wash greens and dry
Chili peppers, de-seeded and cut in half
Put peppers, bay leaf, garlic, herbs in a sterilized jar
Then lay out the tomatoes more densely, not reaching the neck 2 cm
Bring water to a boil, add salt, sugar, boil for 3 minutes and let cool
Pour the mustard powder and pour the marinade not to the brim
Put the jar in a bowl of water on fire and add vinegar
Cover the neck with sterile gauze completely
Gauze under the influence of steam will get wet, lower the edges of the gauze into a jar and sprinkle with mustard
Send the rest of the brine to the refrigerator
Tomatoes are infused for 7-10 days, after that, slightly open the gauze and pour in the remaining brine
Remove gauze, cover the jar with polyethylene and close with a sterilized lid
Clean the jar in a cool place for 30-40 days

Sweet pickled tomatoes for the winter video recipe

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