Tomatoes pickled in jars or a saucepan for the winter: old recipes in a new way. How to cook pickled tomatoes in a saucepan with cold water and in a dry way? Best Pickled Tomatoes Recipes

Tomatoes are healthy, tasty and fragrant inhabitants of our beds. They contain many vitamins and macronutrients, they are very widely used in cooking. There are many ways to harvest this vegetable for the winter, and one of them is pickling.

The benefits of pickled tomatoes

Since ancient times, our grandmothers have been pickling vegetables for the winter. Today, scientists have proven that fermentation is one of the most useful types of preparations. With this method of harvesting, vegetables practically do not lose their useful properties, as happens during canning.

In the process of fermentation, vitamin C is preserved, which is almost completely destroyed during salting or canning. Also, in the process of fermentation, beneficial bacteria are produced that have a beneficial effect on the functioning of the gastrointestinal tract.

Pickled tomatoes remove heavy metals and toxins from the body. For people who follow their figure, this preparation is also perfect, as it is low in calories.

Did you know? Pickled tomatoes contain lycopene, which helps the body fight cancer cells.

Preparation

If you decide to use this method of harvesting tomatoes, you will need:

1. Tomatoes. You can take any variety and any degree of maturity. It is worth considering the fact that green tomatoes will ferment longer, therefore, if you put fruits of different maturity in one container, less ripe ones must be put on the bottom.
2. Container. If you have an oak barrel - fine, this is the most suitable container. Most do not have such a barrel, so a glass jar is fine. It is good if there is a bottle of 5 liters or more, but a three-liter container can also be used. You can also sour in an enamel pan.
3. Brine.

You can ferment tomatoes of any maturity. Quite unusual are green tomatoes prepared in the manner described below.

Ingredients

For this recipe we need:

• green tomatoes;
• rock salt;
• water;
• dill;
• celery;
• cherry leaves;
• tarragon;
• horseradish;
• coriander seeds;
• mustard seeds;
• garlic;
• pepper;
• Bay leaf.

Did you know? Tomatoes began to be used for food only in the 18th century.

Cooking process

Important! When fermenting, vegetables are poured only with raw water.

If you need to ferment a lot of tomatoes, use the pot fermentation recipe.

Ingredients

• ripe tomatoes;
• horseradish leaves;
• cherry leaves;
• black currant leaves;
• Dill seeds.

For brine:

• water - 5 l;
• salt - 1⁄2 cup;
• mustard powder - 2-3 tbsp. l.

Cooking process

If you keep the pot of pickled vegetables warm, you will be able to taste the first tomatoes in two weeks. If the saucepan with pickling is kept in the cold, then ready-made tomatoes will be tasted not earlier than in a month.

Important! In the process of fermentation, an acidic environment is formed, which will corrode the metal in those places where the enamel has broken off. Heavy metals, accumulating, can cause poisoning.

Not only tomatoes ferment, but also many other vegetables, fruits and even berries. And if you combine several different fruits in one container, you can get an interesting flavor combination. We offer you to try the recipe for pickled tomatoes with plums.

Ingredients

• ripe tomatoes;
• unripe plums;
• parsley or celery root;
• parsley;

For brine:

• water - 1 l;
• honey -100 g;
• salt - 80 g.

Cooking process

1. Wash the fruits thoroughly, pierce the skin in several places with a toothpick.
2. Grate celery or parsley root on a coarse grater. Rinse greens well under running water.
3. Put some greens and grated celery or parsley root on the bottom of the pickling container. Stir in tomatoes and plums, making sure to pack tightly. Lay the remaining greens on top.
4. Pour the marinade, for the preparation of which it is necessary to mix honey and salt in water, bring to a boil and cool slightly. Put oppression on top and remove in the cold.
5. After 2-3 weeks, pickled tomatoes with plums will be ready.

Salting tomatoes with plums: video

Storage

It is best to store pickled tomatoes in a cool place, the optimum temperature is +5...+7 °C. With this temperature regime, the fermentation processes occur gradually, the tomatoes have time to fully soak in the herbs and fully reveal their taste.

They can be stored at this temperature for up to 8 months.

For storage, a basement or cellar is most suitable; pickled tomatoes will feel no worse in the refrigerator. It can also be stored on a balcony or loggia until the first frost.

If, nevertheless, for some reason you decide to store your workpiece in an apartment, then the shelf life is significantly reduced. It should also be borne in mind that tomatoes will ferment faster at room temperature and can become very sour in taste.

Pickled tomatoes are a very easy to prepare, but healthy snack. Due to the availability and cheapness of all ingredients, this is a versatile snack that is suitable for any feast.

Pickled Tomato Recipes: Reviews

I'll give you a recipe for pickled tomatoes, it's not too late and you can find them for pickling.

It means like this:

• 4 kg of small tomatoes (better not cream - they are with a core and hard)
• 8 cloves of garlic (4 pcs per three-liter bottle)
• 10 black peppercorns (5 per bottle)
• Bay leaf (2 pcs per bottle)
• 210 grams of salt for a three-liter bottle of cold water (that's 7 tablespoons with a small slide)
• Half of hot pepper - about 4 cm in length (cut it in half, half for 1 bottle).

• Throw 1 bay leaf into a clean jar.
• Halfway up the tomatoes.
• Squeeze 4 cloves of garlic on the garlic maker.
• We throw 5 peas of black pepper.
• There is also half a half of hot pepper.
• Further to the top of the tomatoes.
• Lavrushka tomato on top.

Pour crushed salt in water - a three-liter can of water is enough for two three-liter bottles of tomatoes.

Under a nylon cover and for a month and a half (depending on temperature) in a pantry or cellar.

Now there are so many different delicacies on the shelves - it’s just that your eyes run wide! But, you see, sometimes the soul asks for something simple, folk. For example, pickled tomatoes. I love them to bits! My family and guests love them too. And today I want to tell you how I make pickled tomatoes for the winter in a saucepan, a bucket, and in jars.

Pickled tomatoes for the winter in jars like from a barrel

First, I will share a recipe on how to ferment tomatoes in jars like barrel ones. It is better to take strong vegetables of a small size, ideally - a variety of "cream". This is a cold salting in a three-liter jar under a nylon lid.

Ingredients for a 3 liter jar:

• 1.5-1.8 kg of tomatoes;
• 2 sheets of horseradish;
• 6 pcs. black currant leaves;
• 6 pcs. cherry leaves;
• 2 dill umbrellas;
• 6 pcs. black peppercorns;
• 2 pcs. bay leaf;
• 5-6 garlic cloves.

Brine for pickled tomatoes per 1 liter of water:

• 3 art. tablespoons of salt (65-70 g);
• 1 st. a spoonful of granulated sugar (optional).

Tip: it is better to make more brine, then you have to add more.

How we cook:

1. We wash the jars with soda. Scald plastic lids with boiling water.
2. At the bottom of the jars, lay out half of the washed spices: horseradish leaves, cherries, currants, dill umbrella. Add peppercorns, bay leaf, chopped garlic.
3. Pack in the washed tomatoes. Sprinkle the remaining spices on top, put the second umbrella of dill.
4. Dissolve salt in boiled cold water (optimally spring water). You can add sugar if you like. Pour the brine over the tomatoes, cover with a lid.
5. Put the jar in a bright place, placing it in a deep plate. They will start wandering. Add brine as needed.
6. After a day, close the lid tightly and rearrange it in a cool place - a cellar, on a balcony or in a refrigerator.

Tomatoes are fermented in a cold way without vinegar for about two months. Check from time to time by taking one for a sample: reds will pickle faster, browns and greens a little later.

Note: tomato pickle is not only a good remedy for a hangover, but also an excellent additional ingredient when cooking borscht, pickle, cabbage soup, saltwort.

Red tomatoes pickled for the winter in a saucepan

Now I will tell you how to make pickled red tomatoes in a saucepan. This method is suitable for those who do not like to wait a long time.

Ingredients:

• 2.5 kg of red tomatoes;
• 10 pieces. cherry leaves;
• 10 pieces. black peppercorns;
• 80 g dill umbrellas;
• 6 pcs. bay leaf;
• 40 g basil sprigs (optional)
• 3 liters of water;
• 60 g salt.

How we cook:

1. Wash the pot thoroughly, rinse with boiling water.
2. We select strong ripe red tomatoes. We wash them, remove the ponytails.
3. Put washed dill umbrellas, basil, laurel and cherry leaves, peppercorns on the bottom of the pan. Then put in the tomatoes.
4. Pour salt into a separate saucepan, fill it with cold water, mix well with a spoon.
5. Pour the solution into a container with tomatoes, press down with a plate on top. Let ferment at room temperature.

After six days, pickled tomatoes in a saucepan are ready. We store them in the refrigerator.

Pickled tomatoes in a plastic bucket for the winter

As you already know, there are different pickled tomatoes for the winter: in a saucepan, a bucket, in jars. If you want to stock up in large quantities, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will turn out like a barrel.

Ingredients:

• 8 kg tomato;
• 10 pieces. dill umbrellas;
• 10 pieces. horseradish leaves;
• 20 pcs. black peppercorns;
• 10 pieces. allspice peas;
• 8-10 pcs. bay leaf;
• 1-2 pcs. hot pepper;
• 2 pcs. heads of garlic;
• Currant leaves, cherries - to taste;
• 5 liters of water;
• 1 glass of salt;
• 0.5 cups of sugar.

How we cook:

1. We take a large bucket (12 l), wash it thoroughly, scald it with boiling water.
2. Prepare all the ingredients: wash the tomatoes, leaves, peel and cut the garlic, hot peppers.
3. Cover the bottom of the bucket with the first layer of leaves and spices. Then lay out the tomatoes. Next - again a layer of spices, tomatoes. And so we alternate to the very top.
4. We heat water in a separate bowl, dissolve sugar and salt in it. Pour the cooled brine over the tomatoes.
5. We cover with folded gauze, put a plate with a load on top. We keep at room conditions for about a month, then we take it out to the cold. We change gauze from time to time.

We serve tomatoes, pickled in a bucket for the winter, chilled.

Pickled tomatoes with mustard

When I want to pickle tomatoes for future use under an iron lid, I roll them up in jars for the winter with mustard. Such preservation is suitable for storage in an apartment.

Ingredients for a 3 liter jar:

• 1.8-2 kg tomato;
• 50 g of horseradish root;
• 1-2 pcs. dill umbrellas with stems;
• 1 PC. onion;
• 2-3 pcs. garlic cloves;
• 1 st. a spoonful of mustard powder;
• 1 PC. sour apple;
• 1 liter of water;
• 2 tbsp. spoons of salt;
• 1.5 st. spoons of sugar;
• Cherry leaves, currant - to taste.

How we cook:

1. Wash jars with soda, sterilize over steam. Boil iron lids for 5 minutes.
2. We wash all vegetables, leaves, dill. We clean the garlic, cut the slices lengthwise into plates. Cut the peeled onion in half. We cut the apple into slices. Peel the horseradish root, cut into pieces. We cut off the stems of dill umbrellas.
3. At the bottom of the jar we put dill umbrellas, horseradish root, dill umbrellas, garlic. Next, fill with tomatoes. Fill empty spaces with apples and onions.
4. Boil water, add salt, sugar, currant leaves, cherries, dill stalks. Cook for five minutes, strain.
5. Pour the brine into a jar, cover with a lid, leave for 15 minutes.
6. Pour the brine back into the saucepan, boil again and pour over the tomatoes. Add mustard, roll up.
7. We roll the jar on the table, then turn it over, wrap it up. Pickled tomatoes for the winter in jars for storage in the apartment are ready.

Tip: you can ferment tomatoes with mustard in previous recipes - just add to the brine.

Green tomatoes sautéed with herbs and garlic

Tip: you can ferment tomatoes not only in slices, but also cut in half.

Ingredients:

• 2 kg of green tomatoes;
• 1-2 heads of garlic;
• 1 bunch of green celery;
• 1 bunch of parsley;
• 1 PC. chili pepper;
• 2 sheets of horseradish;
• 1 liter of water;
• 1 st. a spoonful of sugar;
• 1 st. a spoonful of salt;
• 1 teaspoon of dry mustard.

How we cook:

1. My tomatoes, cut off the top, cut into quarters or circles.
2. We wash the parsley and celery, finely chop.
3. My horseradish leaves, dill umbrellas. We clean the garlic, cut into pieces. Chili peppers are cleaned from the tail and seeds, cut into rings.
4. Put a sheet of horseradish, dill umbrellas on the bottom in a jar or pan. Then we lay the tomatoes in layers, sprinkle them with herbs, garlic and pepper rings.
5. Let's prepare the brine: dissolve salt, sugar, mustard in a liter of cold water. Stir until smooth and pour tomatoes with brine. Top with a sheet of horseradish - to protect against mold.
6. Close the lid, put on the balcony. Check from time to time to see if the brine needs to be added. To do this, each time we prepare a fresh portion.
7. After at least 7-10 days, the tomatoes will reach readiness. The thicker the pieces, the longer they ferment.

Pickled tomatoes with cabbage

I want to tell you about another interesting option - how to pickle tomatoes stuffed with cabbage. This is an old Ukrainian recipe, my grandmother loves it very much.

Ingredients:

• 3 kg of tomatoes;
• 1.5 kg of white cabbage;
• 1 PC. large carrots;
• 1 head of garlic;
• 10-12 pcs. peppercorns.

How we cook:

1. For washed tomatoes (ideally - the "cream" variety), cut off the lid, scoop out the insides with a spoon - into a separate bowl.
2. We chop the cabbage, as for borscht. Three carrots on a grater. Stir, add minced garlic. Salt, pepper, lightly crush with your hands.
3. Tightly stuff the tomatoes with cabbage-carrot filling.
4. Pour peppercorns into the bottom of a clean saucepan and lay the tomatoes with the filling up, in several layers. In the free places between them we lay out the tomato "insides".
5. Prepare the brine: mix cold water with sugar and salt. Pour the tomatoes, cover with a plate, put the load. Let them stand in the room for a day, and then we will transfer them to the balcony or put them in the refrigerator.
6. After 4-5 days, delicious fragrant tomatoes are ready.

I suggest you watch another very interesting video recipe on how to ferment tomatoes at home.

Here they are - tomatoes for the winter, pickled in a saucepan, a bucket, and in jars. Do not be ashamed to serve on the table, fly away with a bang. A great appetizer for any meal. Pick it up, you won't regret it. Enjoy your meal!

It is known that the most terrible problem of gardeners is a big harvest! The cold is coming, and clusters of green tomatoes are still hanging on the withering stems of tomatoes. Where to go? Of course, ferment for the winter! Green and red pickled tomatoes will never stay in the cellar until spring if they are prepared according to tried and tested recipes and creative seasonings.

Fermentation is one of the main methods of preparing for the winter, which has existed for a long time in Rus'. Basically, pickled cabbage. And as soon as the newly discovered America and fabulous India bestowed upon our ancestors tomatoes and cucumbers, so they went to the barrels. The process of harvesting vegetables turned into a whole ceremony. Writer I.S. Shmelev in his childhood memoirs describes many dishes “with the participation” of soaked apples, pickled cucumbers with dill, “with a fucking spirit”, chopped cabbage sprinkled with anise. All this has been prepared since the summer according to traditional recipes in large quantities, under the supervision of housekeepers, so that for the long months of Christmas and Lent the whole house would be provided with a healthy, tasty and healthy product.

Until now, no rural house is complete without a cellar filled with barrels, pots and jars. Even a city dweller, spoiled by overseas sandwiches, no, no, yes, and he will take crispy sauerkraut or spicy, steamed dark red tomatoes on the market. For a large family or for sale, fermentation is best done in barrels, and to try out different recipes and with a lack of storage space, glass jars are perfect. The physico-chemical process of fermentation will not change from this. It is only important to know that red tomatoes ferment much faster than green ones and it is better to harvest them in different dishes. Regardless of the recipe, you must follow the basic rules:

A few more recipe tips:

With a set of spices, you can improvise. In fermentation, oak, cherry and currant leaves are used - for strength. Horseradish leaves - to prevent the formation of mold. Herbs choose different: basil, cloves, tarragon, dill, parsley, cumin. To make it spicier, they put hot and allspice, add mustard to the brine.

Get down to business!

The basic recipe for homemade sauerkraut is simple: put pure fruits with horseradish and pour brine. Everything else is creative improvisation.

Recipe number 1, with horseradish and currant leaves

Sort and wash tomatoes. Rinse the greens and leaves under running water, peel the horseradish root and garlic cloves. Horseradish root cut into slices You don't have to cut the garlic. Put some greens, garlic and 2-3 horseradish plates on the bottom of a clean jar. Then tightly lay the tomatoes in 1-2 layers, sprinkle with herbs. Alternate this whole thing until the jar is full.

Brine better to cook in batches It is not known how much will be needed. Iodized or fine salt is not good. Dissolve salt crystals in warm water, strain the solution and pour the vessels with tomatoes to the top. Cover loosely with lids and keep warm. For about a week, you can observe the fermentation process and inhale the aromas, and then put the jars in a cool place. After another week, the tomatoes will be ready for tasting.

Recipe number 2, with mustard and cloves

Prepare for the brine:

• 20 g honey
• 30g mustard powder divided into two servings
• 60g salt
• 1 liter boiled cold water

Then proceed as usual. Wash tomatoes thoroughly, it is important that extraneous bacteria do not multiply, spoiling the taste of the finished dish. Pierce each fruit with a toothpick or fork. Arrange in a clean jar with herbs and spices. Prepare a marinade from the above products, leaving half a serving of mustard in a dry form. After the jars are filled, filled and covered with pieces of clean cotton cloth, sprinkle the powder on top. After a week in a warm place and a week and a half in a cold place, the tomatoes will be ready.

Recipe number 3, pickled tomatoes with sweet pepper

• 2 kg tomato
• half a kilo of bell pepper
• a head of garlic, 3 bay leaves, a few horseradish leaves
• 2 liters of water and 3 tablespoons of salt

Rinse tomatoes, peppers, herbs thoroughly. Lay in layers in an enamel bowl, alternately tomatoes, peppers, garlic and horseradish. Dissolve the salt in hot water and pour the dishes straight to the top with hot brine. Cover with a clean cloth, cover and leave in the room for 3 days. Subject to storage conditions, snacks will last all winter.

Recipe number 4, winter green tomatoes with stuffing

Wash the tomatoes well, finely chopped greens mixed with chopped garlic, peppers and grated carrots. Cut each tomato into 2/3 and stuff with mixture. Put in a bowl, cover with horseradish leaves, pour hot brine. Keep warm for 3-4 days, then put in a cool place.

Another green recipe

Wash the tomatoes and cut into slices or leave whole, pierced with a toothpick. Scroll the peppers, garlic and celery in a meat grinder. Prepare hot brine with vinegar and sugar. Sterilize glass jars, put chopped tomatoes mixed with chopped mass. Pour in brine and cover. Looks very nice! Ferment for up to three weeks, then put in a cool place.

For fans of home experiments there are fermentation recipes without salt and vinegar. Everything is done as usual, but instead of brine, pure water is poured. You can find a recipe for “dry fermentation”, without water: the fruits are simply sprinkled with salt. In this case, the tomatoes are tasty, but very mashed. And finally, pickling recipes without spices are also widely used by lovers of natural taste.

There is a wide range of recipes that make delicious preparations. For example, you can cook pickled tomatoes - this appetizer is salted in a jar, pan or barrel using cold or hot brine. Depending on the recipe, the preparation of red or green vegetables is fermented from a day to several weeks. Tomatoes can be consumed immediately after cooking or left for the winter.

How to pickle tomatoes

A delicious, fragrant snack has many cooking options, you just need to choose a recipe and follow it clearly. You can pickle unripe and ripe vegetables, cream is ideal for sourdough (such fruits are elastic and dense). There are many useful substances in pickled tomatoes: in the process of fermentation, lactic acid is formed, it can break down fiber, thanks to which the body absorbs food better. In addition to this, lactic acid bacteria have a positive effect on the functioning of the stomach, intestines.

Before fermenting green tomatoes or red fruits, you need to familiarize yourself with some rules. Here are some helpful tips for making a delicious salty snack:

1. It is best to use red (but not brown) or green fruits for fermentation, medium in size, unspoiled, dense and fleshy. Inside there should not be a white rod, wormholes.
2. In order for the appetizer to get a richer, spicier taste, it is worth piercing each fruit with a toothpick or making small cuts.
3. You can use different dishes for salting: glass containers, a saucepan, a deep bowl, a plastic bucket or a barrel.
4. For the preparation of salted tomatoes, cherry, currant, oak leaves are used (they give strength), horseradish leaves (against mold), allspice and / or hot peppers, mustard (sharpness). Dill, basil, parsley, cloves also enhance the taste.
5. Ready pickled tomatoes are recommended to be stored no more than 7-8 months in a cold place.

Food preparation

Before you start the culinary process, you need to prepare the ingredients. Green or red fruits should be checked for integrity and strength. Then the selected vegetables are thoroughly washed, the stalks are removed from them. You can ferment them whole or cut into halves, quarters. Depending on the recipe, other products are prepared: for example, someone prefers to add a little bell pepper or cucumbers (seeds are removed from the pepper, “butts” are cut off the cucumbers). The greens are washed, the garlic is peeled, chopped or used whole.

Pickled Tomato Recipe

There are many ways to make pickled tomatoes. You can salt them in different dishes, use immediately when ready, or leave them for the winter. There are recipes with cold or hot brine, with or without vinegar. Garlic, spices, seasonings, herbs and other additives that improve the taste are added to vegetables. Green or red fruits are fermented: whole, in pieces or stuffed.

Green tomatoes in a bowl

• Time: 40 minutes (+ 3 days of sourdough).
• Calorie content of the dish: 32 kcal per 100 grams.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

The first way to prepare a fragrant, savory snack is a recipe for pickled green tomatoes in a saucepan. If you follow all the subtleties of the salting procedure, then they turn out crispy and juicy.. Garlic, sugar, currant leaves and dill in umbrellas are used to enhance the taste of the perfect snack. The products described below are enough for three liters of workpiece.

Ingredients:

• green fruits - 1 kg;
• salt - 4 tbsp. spoons;
• apple cider vinegar - 15 ml;
• garlic - 2 pcs.;
• sugar - 1 tbsp. l.;
• currant leaves - 4 pcs.;
• dill umbrellas - 5 pieces.

Cooking method:

1. Rinse the vegetables thoroughly, make a few punctures in each with a toothpick.
2. Take a clean, dry pan for three liters. Put currant leaves, umbrellas on the bottom.
3. Lay the main ingredient tightly on top. Put a few cloves of peeled garlic on each layer.
4. Dissolve sugar, vinegar and salt in boiled water at room temperature.
5. Pour the contents of the pan with the resulting marinade. Send to the refrigerator or cellar for 3 days.
6. Sometimes tomatoes take longer to ferment, you need to try.

Pickled green tomatoes stuffed

• Time: about an hour (+ 4 days).
• Servings: 4-8 persons.
• Calorie content of the dish: 32 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Some housewives prefer to make pickled green tomatoes in a barrel or bucket. Spicy stuffed vegetables prepared according to this recipe are a universal snack for all occasions, it can be included in the daily menu or delight guests with a salty treat. Pickled tomatoes go well with fried potatoes or meatballs.

Ingredients:

• garlic - 4 heads;
• green tomatoes - 5 kg;
• water - 5 l;
• salt - 400 g;
• parsley and dill (fresh) - 2 bunches each;
• cherry leaves, currants - 5 pcs.;
• tarragon - 2 tbsp. l.;
• black peppercorns - to taste.

Cooking method:

1. Remove ponytails from fruits, rinse with water. Each cut across, but not completely.
2. Peel the garlic, chop it under a press or on a coarse grater. Combine spicy gruel with chopped herbs.
3. Stuff the tomatoes with garlic mixture (1 teaspoon each).
4. Put in a plastic bucket, interspersed with cherry leaves, currants, black pepper.
5. Boil water, add salt, mix well, remove from the stove and cool.
6. Pour the ingredients with brine so that the liquid completely covers them.
7. Cover with a lid on top, press down with a press (for example, a jar of water).
8. Cook pickled green tomatoes in a bucket for four days at room temperature. Then the workpiece is stored in the refrigerator.

Pickled in jars for the winter

• Time: about an hour (+ a month).
• Number of servings: 5-8 persons.
• Calorie content of the dish: 23 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

When you want to diversify the assortment of winter preparations, then this recipe with a photo comes to the rescue. Pickled green tomatoes for the winter (it is better to take cream) will be the perfect addition to lunch or dinner, they just melt in your mouth. A spicy dish with an unusual aftertaste and appetizing aroma. The products indicated in the recipe are enough for 6 liters.

Ingredients:

• green cream - 2 kg;
• salt (without iodine) - 120 g;
• garlic - 1 pc.;
• bay leaf - 4 pcs.;
• allspice - 5 peas;
• cloves - 5 pcs.;
• black peppercorns - 20 pcs.:
• parsley - a bunch;
• horseradish and currant leaves, dill seeds - to taste.

Cooking method:

1. Parsley must be washed, chopped, mixed.
2. Black and allspice, lavrushka, dill seeds, cloves and a quarter of the greens are laid out in two three-liter jars.
3. Marinade for fermentation is made from boiled water (0.5 l) and salt.
4. Put the cream in a glass container, alternating it with cloves of unpeeled garlic.
5. Place the remains of currant leaves, horseradish on top.
6. Pour the products with hot brine to the top, close with polyethylene lids, turn upside down.
7. For three days, the fruits must be kept in the room, and after the start of the fermentation process, put the jars in the cold.
8. Fragrant, pickled tomatoes for the winter will be ready in a month.

fast food

• Time: hour (+ day).
• Servings: 2-3 persons.
• Calorie content of the dish: 37 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

If there is a need to urgently cook something tasty for the arrival of guests, then pickled stuffed instant tomatoes are perfect for this purpose. It takes about a day to sunbathe.. Ripe (but not overripe) fruits, garlic, more fresh herbs, honey, spices and seasonings are useful for harvesting. A spicy, original snack will definitely be appreciated.

Ingredients:

• red fruits - 1.5 kg;
• garlic - 6 cloves;
• fresh parsley, cilantro, basil - 200 g.

For marinade:

• apple cider vinegar (9%) - 5 tbsp. l.;
• honey - 3 tbsp. l.;
• water - liter;
• hot pepper - 5 pcs.;
• coriander seeds - 1 tsp;
• lavrushka - 2 pcs.;
• salt - 2.5 tbsp. l.;
• allspice - 10 pieces.

Cooking method:

1. Wash the vegetables well and dry with a towel.
2. Cut the tomatoes lengthwise, not reaching the end of 1 cm.
3. Rinse greens, finely chop.
4. Grind the garlic under a press or cut with a knife. Connect with greens.
5. Fill each red fruit with the resulting mixture. Pour into a jar or bowl.
6. Make a hot marinade from all the indicated products (except honey). Cool the liquid a little, dissolve honey in it.
7. Pour the future snack with cooled brine, leave at room temperature overnight.
8. Put in the refrigerator in the morning. Pickled fruits will be ready in 15-20 hours.

With garlic and herbs

• Time: 40 minutes (+ 2 weeks).
• Servings: 2-3 persons.
• Calorie content of the dish: 22 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

It is very easy to diversify a standard daily meal by serving salted tomatoes with greens and garlic to the table. They ferment them in a three-liter glass jar or other convenient container. To make the taste of the workpiece as saturated as possible, cherry leaves, currants, dill inflorescences, fresh parsley, as well as your favorite seasonings, spices, and herbs are added to the fruits.

Ingredients:

• garlic - 4 cloves;
• cream - 2000 g;
• parsley - a bunch;
• salt - 50 g;
• blackcurrant leaves, cherries - 3 pcs.;
• water - 1.3 liters;
• dill inflorescences - 1 piece.

Cooking method:

1. Wash the tomatoes, remove the stalks.
2. Peel the garlic, finely chop with a knife. Rinse greens with water.
3. Put parsley sprigs, garlic, currant and cherry leaves, dill umbrella on the bottom of the pan.
4. Place cream on top.
5. Mix water with salt, pour the contents of the pan with brine.
6. Put under oppression and send to the refrigerator.
7. Appetizing pickled tomatoes can be tasted after 2 weeks.

with mustard

• Time: half an hour (plus 2 days).
• Servings: 2-3 persons.
• Calorie content of the dish: 38 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

The next preparation option is cold sourdough with mustard. There is enough food for a 3 liter pot. For the recipe, it is recommended to choose slightly unripe tomatoes, preferably cream varieties. The fermentation process takes 30-40 minutes to prepare and two days to get the result. If everything is done according to the recipe, then you get a snack just “you will lick your fingers”.

Ingredients:

• currant leaves - 3 pcs.;
• ripe cream - 2 kg;
• bay leaf - 3-4 pieces;
• fresh dill - 1 bunch.

• water - liter;
• salt - 1 tbsp. l.;
• mustard powder - 20 g;
• peppercorns - 6 pcs.;
• sugar - 60 g.

Cooking method:

1. For fermentation, take a saucepan (3 l). Put a part of the washed cream inside, on top - currant leaves, lavrushka. Then - the remaining fruits.
2. Make a marinade. Bring water to a boil, add salt, sugar and pepper. Boil for five minutes, add mustard, stirring the brine. Cool to room temperature.
3. Pour vegetables with marinade, put in a cold place.
4. Salting lasts two days.

• Time: 40 minutes (+ 2 weeks).
• Number of servings: 3-6 persons.
• Calorie content of the dish: 180 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Tomatoes in a cold marinade are fermented for a couple of weeks, but it's worth it. The result is an incredibly tasty, juicy, aromatic dish. Experts advise taking vegetables of similar size and maturity for pickling, because this factor affects the duration of the fermentation process. If you want a very sharp impression, then you can add chili peppers to the tomatoes.

Ingredients:

• parsley, dill - 2 bunches each;
• sugar - 50 g;
• water - 1.5 l;
• red cream - 2 kg;
• chili pepper - a pod;
• salt - 120 g;
• mustard seeds - 50 g;
• dill inflorescences - 4 pcs.;
• allspice - 10 pieces.

Cooking method:

1. Rinse greens and dill umbrellas, dry.
2. Coarsely chop the dill, parsley, put half on the bottom of the jar (3 l). Chop the chili slices, put on top.
3. Add cream, and then add mustard seeds, allspice.
4. Boil water, dilute sugar and salt in it. Cool down.
5. Put the rest of the greens in the bottle, pour everything with brine.
6. Cover the container with a plate on which you need to put a small load.
7. Sour the snack for 6 days at room temperature, and then another week in a cold place.

without vinegar

• Time: half an hour (+ 3 weeks).
• Servings: 6-8 persons.
• Calorie content of the dish: 28 kcal.
• Purpose: preparation.
• Cuisine: Russian.
• Difficulty: medium.

Most salted tomato recipes include vinegar, but you can make a delicious preparation without using it. The ingredients are based on five liters (pot or bucket). The variety for salting should be dense, without cracks, and small in size. If you stick to the recipe, then after 3 weeks you can try a savory, fragrant snack.

Ingredients:

• garlic - 6 cloves;
• salt - 5 tbsp. l.;
• red fruits - 5 kg;
• leaves and root of horseradish, cherries and currants, parsley;
• dry mustard - 3 tbsp. l.;
• hot pepper - 1 piece.

Cooking method:

1. Peel the garlic cloves, cut into slices. Pepper and greens crumble with a knife.
2. Wash the tomatoes thoroughly.
3. Put garlic, horseradish root, greens, hot pepper in a plastic bucket.
4. Place red fruits on top.
5. Make a fermentation marinade from water and salt.
6. Pour the contents of the bucket with brine, sprinkle with mustard. Cover with a plate, top with a towel. Send to a warm place.
7. Sour 7 days in a warm place.
8. Put the bucket in the refrigerator for another three weeks.

With horseradish

• Time: half an hour (+ 6 days).
• Servings: 4-6 persons.
• Calorie content of the dish: 23 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

A simple option that requires a minimum of products is pickled red tomatoes with horseradish. This product is often used for salting, because it gives a spicy taste and a very appetizing aroma to the workpiece. You will also need fresh or dried herbs, a little garlic, currant leaves. Spicy pickled tomatoes will be ready in a week.

Ingredients:

• red cream - 4 kg;
• dill inflorescences, leaves + horseradish root;
• currant leaves - 4 pcs.;
• water;
• rock salt - 150 g;
• parsley, celery (greens).

Cooking method:

1. Wash vegetables, leaves and herbs.
2. Peel the horseradish root, chop into slices.
3. In clean jars (3 l), put sprigs of greens, several slices of horseradish root.
4. Spread the cream to the top in layers, alternating with parsley, dill.
5. Dissolve the salt in warm water, strain the marinade.
6. Pour the vegetables "up to the stop". Cover jars with lids, keep warm.
7. Salted fragrant fruits can be eaten in a week.
8. Keep refrigerated.

Georgian tomato recipe

• Time: 1 hour 40 minutes (+ 10 days).
• Servings: 8-10 persons.
• Calorie content of the dish: 38 kcal.
• Purpose: preparation.
• Cuisine: Georgian.
• Difficulty: medium.

Delicious, mouth-watering, spicy Georgian-style tomatoes are a pickled preparation that cannot be underestimated. Elastic green tomatoes are stuffed with spices, herbs and poured with marinade. If you need to keep the snack until the winter, then when the fermentation is over, it is filled to the brim with brine and covered with lids. The preparation in Georgian is salted for 10 days.

Ingredients:

• green cream - 10 kg;
• garlic - 1 kg;
• lavrushka - 6 pcs.;
• celery stalks - 1.5 kg;
• salt - 700 g;
• parsley - 100 g;
• capsicum hot pepper - 100 g;
• water - 10 l.

Cooking method:

1. Remove the seeds from the pepper, chop it with a knife. Mix with chopped garlic, herbs, celery stalks.
2. Slice the tomatoes along the sides to the middle. Stuff them with a sharp mass. Arrange in jars in layers, alternating with parsley, seasonings.
3. Boil water, dissolve salt in it. Cool the marinade.
4. Pour the brine into jars, put the green tomatoes under pressure.
5. Sour in the room for 3 days, and then place in a cool place.
6. Cook 10-12 days.

The secrets of cooking delicious tomatoes pickled in a barrel

If there is a desire to ferment green or red tomatoes in a plastic or wooden barrel, then you need to know all the nuances of this process. Here are some helpful tips for preparing real, delicious vegetables:

1. For home fermentation, it is better to use medium-sized containers (10-20 liters).
2. Before putting the ingredients inside, the barrel must be well treated with warm water and soda, and then rinsed thoroughly.
3. You can ferment tomatoes of any level of ripeness, but green fruits or those that have reached initial ripeness are considered the best option (you can take slightly unripe ones).
4. The optimum temperature for fermentation in a barrel is from 15 to 24 °C.
5. To get a tasty, mouth-watering result, the vegetables are laid out in a container tightly, but carefully. Each layer is interspersed with spices to enhance the flavor and protect the pickled tomatoes from mold.
6. Pour the fruits with cold strained marinade, cover with a cloth napkin and a circle of wood (should be the same diameter as the barrel). On top is oppression.

Video

Fermentation is a biochemical method of preservation. The process is based on fermentation, during which carbohydrates are converted into lactic acid. It is this substance that gives the blanks a specific aroma and piquant sourness. But most importantly, lactic acid is a powerful natural preservative that blocks the reproduction of harmful microflora.

8 cooking rules

Pickling is one of the oldest methods of harvesting vegetables. But unfortunately, over the years, fewer housewives resort to it. If you want to please your loved ones with a traditional Russian snack, eight recommendations on how to cook pickled tomatoes at home will come in handy.

1. Choose quality tomatoes. They should be dense, fleshy, without dark spots and mechanical damage. For fermentation, it is better to choose slightly unripe fruits.
2. Protect fruits from cracking. To prevent the peel from bursting, pierce each vegetable with a toothpick. And it will also help the fruits to be salted better.
3. Choose a capacity. If you can't use a barrel, replace it with glass jars. If large volumes of product are needed, use enameled pots and buckets.
4. Prepare your container carefully. A jar, bucket or pan should be washed with soda and poured over with boiling water. Wipe the container dry before adding vegetables.
5. Don't skimp on the brine. The liquid should completely cover the vegetables.
6. Protect the product from mold. You can cover the container with a cloth dipped in vodka, or put an aspen rod, peeled of bark, into the brine.
7. Curing temperature. The appetizer should be cooked at a temperature not exceeding 25°C. Otherwise, pathogenic microflora will begin to form in the brine.
8. Observe storage conditions. Pickled tomatoes should be stored at 0-5°C. Under such conditions, the product can stand for up to eight months.

You have the right to experiment with a set of spices and spices, removing some components and adding others. But with regard to salt and sugar, you must strictly adhere to the recipe.

Pickled Tomato Recipes for Every Taste

In Rus', housewives fermented tomatoes in huge barrels so that there would be enough snacks for the whole winter. Now, when the vast majority of people live in cramped city apartments, the task has become somewhat more complicated. Where to get a barrel? Where to store it? Resourceful housewives did not find anything better than sour tomatoes in jars, buckets and pots.

With garlic and herbs

Peculiarities. Spicy lovers will love the recipe for pickled tomatoes with garlic, horseradish and herbs. Bright fresh taste of products will remind you of summer. And hot spices will help the body survive in the fight against colds.

You will need:

• 4 kg of tomatoes;
• horseradish root (about 10 cm);
• two heads of garlic;
• bunch of parsley;
• dill umbrellas (five for each jar);
• salt (70 g per liter of water);
• currant and cherry leaves at your discretion.

Cooking

1. Wash and dry tomatoes. Do the same with greens and berry leaves.
2. Peel the garlic. If the teeth are too large, cut them in half.
3. Peel the horseradish and cut into small plates.
4. Place berry leaves, garlic, horseradish and dill on the bottom of the jars.
5. Place tomatoes on top, layering them with leaves and garlic. Lay them tightly, but try not to press down.
6. Depending on the density of the tomatoes, you will need 2-3 liters of brine. Dissolve the salt in warm water. Strain the liquid through several layers of cheesecloth.
7. Fill jars to the top with brine. Cover the containers with lids, but not tightly.
8. Put in a warm place. If after one or two days the liquid in the container ferments, then the fermentation process has begun. Leave the tomatoes for another five days.
9. Move the jars to the refrigerator or any other cold place. Ripe tomatoes will be ready in two weeks, and green ones in a month.

Tomatoes pickled in jars for the winter are prepared without seaming and without sterilization. Close the finished product tightly with a nylon or metal lid. At the right temperature, the workpiece will stand for a long time, and its taste will only improve over time.

with mustard

Peculiarities. Tomato itself has a bright and rich taste. But even such a fragrant vegetable always wants to give some new shades. Sour tomatoes with mustard for the winter in jars is an original snack with a very unusual taste. The extra spiciness ensures better product preservation.

You will need:

• 3.5 kg of tomatoes;
• three cloves of garlic;
• 10 g of grated horseradish;
• liter of water;
• 60 g of salt;
• 30 g of mustard powder;
• 20 g honey;
• two umbrellas of dill;
• two bay leaves;
• carnation inflorescence;
• ten grains of coriander;
• eight peas of black pepper;
• five peas of allspice.

Cooking

1. Put spices, garlic, dill and horseradish in a jar at the bottom.
2. Pack in the tomatoes as tightly as possible.
3. Dilute half the mustard, honey and salt with water. Pour marinade over tomatoes.
4. Place gauze or cotton napkin on the container, and sprinkle the remaining mustard on top.
5. Leave the workpiece at room temperature for ten days.
6. Seal the jar with a lid and place in the refrigerator. The product will be ready in a couple of weeks.

If you are worried about the safety of the product, add aspirin. One tablet is enough for a liter jar. The drug will not only kill germs, but also help keep the tomatoes elastic.

in a bucket

Peculiarities. In the old days it was customary to ferment vegetables in large barrels. Unfortunately, in city apartments there are neither barrels nor conditions for their storage. Therefore, if you want to prepare a product in large volumes, use an enameled bucket with a volume of 12 liters. To taste, the appetizer will be as fragrant as a barrel.

You will need:

• 8 kg of tomatoes;
• 5 liters of water;
• a glass of salt;
• half a glass of sugar;
• two heads of garlic;
• ten umbrellas of dill;
• five sweet peppers;
• three bulbs;
• 20 peas of black and allspice;
• ten bay leaves;
• ten horseradish leaves.

Cooking

1. Cut the onion into half rings, and the sweet pepper into large strips.
2. At the bottom of the bucket, lay a layer of leaves, spices, onions and peppers. Top with tomatoes. Alternate layers until you fill the bucket.
3. Dissolve dry ingredients in water. Pour the brine over the tomatoes.
4. Cover the bucket with clean cheesecloth and a large plate on top. Put oppression, in the role of which a bottle of water can act. Change gauze periodically.
5. Put the bucket in a cold place. When the brine acquires a pleasant sour taste, you can start tasting.

Always place large and unripe tomatoes at the bottom of the bucket. That way they will dry out better.

stuffed

Peculiarities. Stuffed tomatoes are the best option for snacks. The products are well saturated with each other's tastes, and the brine will give them softness and additional piquancy.

You will need:

• 5 large tomatoes;
• two bell peppers;
• three cloves of garlic;
• bunch of parsley;
• 15 g of salt;
• 50 g of sugar;
• 40 ml of vinegar;
• 0.5 l of water.

Cooking

1. Make cross cuts in each tomato.
2. Finely chop the pepper with herbs and garlic or chop in a blender. Stuff the fruit.
3. Mix water with bulk ingredients and boil.
4. Put the stuffed tomatoes in a bowl, cover with a plate and put oppression. Leave for two days at room temperature.
5. Move the tomatoes to the refrigerator. In a day, the dish will be ready. This product will keep for a week.

Methods for harvesting green fruits

It happens that due to the vagaries of nature, the harvest is in jeopardy. An unexpected cold snap can cause tomatoes to simply refuse to ripen. But do not waste the harvest! You can collect unripe fruits and wait until they reach home. And you can cook pickled green tomatoes for the winter.

Hot

Peculiarities. The main disadvantage of pickled green tomatoes is the cooking time. As a rule, you need to wait at least a week to enjoy a savory snack. For such impatient gourmets, a recipe for instant pickled tomatoes has been invented. The only drawback of such an appetizer is that it can be stored for no more than seven days.

You will need:

• 3 kg of tomatoes;
• a bunch of celery;
• a head of garlic;
• two tablespoons of dill seeds;
• the same amount of salt;
• the same amount of sugar.

Cooking

1. Wash the tomatoes, remove the stalk, and also cut out the place where the fruit attaches to the stalk. This is one of the main conditions for rapid fermentation.
2. Place fruits, garlic cloves, chopped celery and dill in a jar.
3. Boil water, add dry ingredients. Continue heating the liquid until the crystals dissolve.
4. Pour the brine into a jar, cover the container with a plate and leave in a warm place for three days.
5. During this time, the brine should become cloudy and ferment. Try it. If the liquid has acquired a pleasant sour taste, close the jar with a nylon lid and refrigerate.
6. After one or two days, the snack will be ready.

So that when in contact with boiling water, the vegetables do not spread and become even more fragrant, it is necessary to “fill up” the hole that was formed when the cutting was cut. You can do this with a small piece of garlic.

Cold

Peculiarities. Salting tomatoes in a cold way helps to preserve the structure and benefits of the fruit as much as possible. But it will take at least three weeks to wait for the product to be ready. Pickled tomatoes in a saucepan will be saturated with the aroma of spices and get rid of specific bitterness.

You will need:

• 5 kg of tomatoes;
• 250 g sugar;
• 50 ml of vinegar;
• a bunch of greens (dill, parsley, tarragon);
• ten currant leaves;
• ten cherry leaves;
• a head of garlic;
• salt (70 g per liter of water).

Cooking

1. Place half of the berry leaves and spices on the bottom of the pan.
2. Place the tomatoes in the container. If you like whole tomatoes, make a small cross cut in them. You can also ferment the fruits in halves or pieces.
3. Cover the workpiece with the remaining leaves.
4. Dissolve salt and sugar in water. Strain the liquid and add vinegar.
5. Fill the workpiece with brine and put it under pressure in a cold place. After three weeks, you can start tasting.

Dry

Peculiarities. The dry method does not involve the use of brine. In the process of ripening, the tomatoes themselves will begin to secrete juice, in which they will be salted. The taste of the product is as natural as possible and very spicy.

You will need:

• 4 kg of tomatoes;
• six cloves of garlic;
• four cherry leaves;
• four sheets of horseradish;
• six leaves of cabbage;
• 60 g sugar;
• 20 g salt.

Cooking

1. Wash the tomatoes and remove the stem. Prick each fruit with a toothpick or fork.
2. Dip the cabbage leaves in boiling water for five minutes to soften them.
3. Put the tomatoes in a bucket, layering them with spices and berry leaves. Sprinkle foods with salt and sugar.
4. Top with cabbage.
5. Put the tomatoes under oppression in a cold place for a day.
6. If the fruits let out juice, again put them under oppression and leave for two to three weeks.
7. If there is no juice, you will have to add a brine prepared at the rate of 70 g of salt per liter of water.

Green tomatoes contain a poisonous substance, corned beef, which is neutralized during fermentation. If you still fear for the safety of loved ones, pre-soak the fruits in salt water for seven to eight hours.

In ancient times, people sincerely believed in signs that permeated all areas of life, including cooking. So, you only need to pickle vegetables in a good mood, otherwise the appetizer will turn out bitter. And you can’t ferment vegetables on a full moon. Blanks made during this period will be too soft and will quickly deteriorate. If you want pickled tomatoes for the winter to turn out delicious, follow the recipe and follow folk wisdom.

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