Instant marinated tomatoes - 5 very tasty recipes

The simplest pickling of tomatoes - step by step photo recipe

If you decide to start canning for the first time, then choosing the right recipe from all the variety will be quite difficult.

We bring to your attention the classic method of preparation, which has been used by thrifty housewives for many years. The recipe below is quite simple and will not cause difficulties even for those who are doing it for the first time.

You can supplement the main ingredients with slices of bell and hot peppers, finely chopped onions and celery. Determine the quantity according to taste.

Your rating: ( 17 ratings, average: 3.76 out of 5)
Cooking time: 45 minutes

Quantity: 1 serving

How to properly store snacks

It is best to store lightly salted spicy tomatoes in a cool place. The temperature range for such a snack is +5…+7 C. Gradually the tomatoes will be soaked in the marinade and will become even tastier. In the cellar or refrigerator the shelf life is 8 months. Lightly salted tomatoes can be stored at room temperature for no more than 14 days.

There is no need to pour hot marinade over the tomatoes because their appearance will deteriorate: the skin will burst and become shriveled. The brine should be slightly warm in order to maintain the integrity of the fruit.

Quick cooking methods are relevant for those who want to make a delicious tomato snack in a short period of time. When preparing lightly salted tomatoes, it is important to take into account the proportions of the accompanying ingredients, but otherwise the recipes are quite simple even for beginners.

Preparation without sterilization

To prepare one three-liter jar of canned tomatoes without sterilization you need:

• tomatoes of the same size and ripeness - 1.5 kg or as many as possible;
• salt – 30 g;
• 70% acetic acid – 1 tsp;
• sugar – 60-70 g;
• greens (horseradish leaves, currants, cherries, dill umbrellas) – 10-20 g;
• peppercorns – 5-6 pcs.;
• garlic – 2-3 cloves;
• bay leaf – 2-3 pcs.;
• how much water will go in.

How to preserve:

1. Wash and dry the tomatoes selected for preservation.
2. Rinse the greens. Chop coarsely with a knife.
3. Peel the garlic.
4. Take a pre-prepared jar. Place 1/3 of the greens, bay leaves and peppercorns on the bottom.
5. Place 1/2 of the tomatoes and add 1/3 of the herbs. Fill the jar to the top and empty the rest.
6. Heat approximately 1.5 liters of water. Its exact quantity depends on the density of the tomatoes and will be determined after the first filling.
7. When the water boils, pour into a container with tomatoes. Cover the top with a boiled lid.
8. Leave for 20 minutes.
9. Carefully pour the liquid into the saucepan. For convenience, you can put a nylon cap with holes on the neck.
10. Add salt and sugar to the pan. Heat everything to a boil and boil for about 3-4 minutes.
11. Pour the brine into a jar, add acetic acid and roll up.
12. Carefully place the container upside down and wrap it in a blanket. Leave until cool.

After this, return it to its normal position and keep it in a visible place for 2-3 weeks, after which it can be moved to a storage place.

How to pickle in jars

Pickling brown tomatoes is identical to pickling other vegetables.:

1. Rinse the jars with soda solution.
2. Sterilize the jars and pour boiling water over the lids.
3. Wash the vegetables thoroughly and remove the stems.
4. In the area of ​​the stalk, make a puncture about 10 mm deep with a toothpick or fork.
5. Pack the vegetables tightly into the jar.
6. Do triple hot pour or sterilize. Vinegar or citric acid can be used as a disinfectant.

Let's take a closer look at recipes for pickling in jars.

In a saucepan

Please note that the pan needs to be enameled .

garlic, onions, and any spices as ingredients It is advisable to avoid currant leaves - they can cause mold.

The salting algorithm is simple:

1. Make sure there are no scratches on the inside of the pan.
2. Rinse the vegetables.
3. Fill the pan with them (just above the middle).
4. Dissolve salt, sugar, and other bulk products (spices) in cold water.
5. Put it on fire. Boil it.
6. Pour the hot marinade over the vegetables.
7. Stretch the gauze over the pan, preferably in three layers.
8. Place the pan under pressure for three days.
9. After three days, store in a cool place.

Important! If, when removing the gauze, you find plaque on top, then carefully remove it with a slotted spoon. There's nothing wrong with that.

In plastic buckets

Such containers will probably be found in every home.

Use whatever ingredients you prefer . It will work especially well with garlic, dill, and onions. If you want to add leaves, let them be horseradish or oak leaves.

Harvesting method:

1. Check the plastic bucket for cracks. Rinse it well and dry it.
2. Add tomatoes and remaining ingredients.
3. Boil water, dissolving salt and sugar.
4. Wait for the marinade to cool, otherwise the buckets may crack or become deformed.
5. Pour the warm marinade into a bucket.
6. Cover with gauze.
7. Set the pressure. A plate or cutting board with something heavy will do.
8. Brown salted tomatoes should remain in this position at room temperature for 16 days.
9. Then move them to a cool, dark place.

In a barrel

Cooking procedure:

1. At the bottom of a wooden barrel, place currant, cherry, grape, oak, horseradish leaves - any leaves you wish.
2. Next, lay out a thick layer of tomatoes.
3. Place garlic, onion, herbs, and pepper on top.
4. Dissolve salt in cold water. Pour salt water into the barrel.
5. Add the herbs, tomatoes, onions and garlic again.
6. Pour in the filling again.
7. Repeat the same thing one final time.
8. Set the pressure. Leave the barrel under pressure at room temperature for three days.
9. Move it to a cool, dark place.
10. Try again in three weeks.

A simple recipe for pickling green tomatoes

To prepare one 2-liter jar of delicious green tomatoes you need:

• unripe tomatoes – 1.0-1.2 kg;
• leaves of garden horseradish, cherries, currants, dill umbrellas - 20-30 g;
• garlic – 4-5 cloves;
• water – 1.0 l;
• salt – 40-50 g.

What to do:

1. Boil clean water, add salt, stir. Cool completely.
2. Wash the tomatoes and greens for pickling. Dry.
3. Peel the garlic cloves.
4. Chop coarsely with a knife or simply tear the greens with your hands and place half of them on the bottom of the container. Add half the garlic.
5. Fill to the top with green tomatoes.
6. Place the remaining herbs and garlic on top.
7. Pour in cold brine.
8. Place the nylon cap in boiling water for a minute and immediately put it on the neck.
9. Place the workpiece in a storage place, it is advisable that the temperature there is not lower than +1 and not higher than +5 degrees.
10. After 30 days, salted green tomatoes are ready.

List of ingredients for pickling

Undoubtedly, every cook has his own secret for preparing lightly salted tomatoes, but there is a general list of necessary products for this dish. To make instant snack tomatoes tasty and aromatic, you can add to them: garlic, herbs, horseradish. A mixture of peppers and coriander are also suitable as spices.

Don’t be afraid to use too much salt for pickling, since the tomatoes, due to their skin, will absorb as much saltiness as needed.

Tomato slices

For this recipe, it is advisable to take large and fleshy tomatoes with small seed chambers; irregularly shaped fruits are also suitable.

To prepare five liter jars you need:

• tomatoes - 6 kg or as much as it takes;
• water – 1 l;
• vegetable oil – 100-120 ml;
• salt – 30 g;
• vinegar 9% - 20 ml;
• sugar – 60 g;
• fresh dill – 50 g;
• garlic – 5 cloves;
• onions – 120-150 g;
• laurel – 5 leaves;
• peppercorns – 15 pcs.

Process step by step:

1. Wash the tomatoes selected for preservation. Then carefully cut into slices. Small ones can be cut into 4, and large ones into 6 parts.
2. Peel the onions and cut them into half rings. Place the onion on the bottom.
3. Peel the garlic and place it whole in jars.
4. Add bay leaf and pepper.
5. Wash and chop the dill. Send to other components.
6. Pour a tablespoon of oil into each container.
7. Fill to the top (not very tightly) with chopped tomatoes.
8. To make the brine, boil water in a saucepan. Add sugar and salt and wait until dissolved. Add vinegar last.
9. Carefully pour the resulting marinade into the jars so that 1 cm remains to the top. One liter container requires about 200 ml of brine.
10. Cover with lids on top. Carefully place the filled container in a bowl of water and sterilize for a quarter of an hour.
11. Roll up and turn upside down. Cover with a blanket and let stand until completely cool.

Preparing tomatoes

The appetizer turns out delicious when it is made from seasonal vegetables, so it is advisable to prepare lightly salted tomatoes in the fall. There are also several secrets for quick salting that will help speed up the cooking process.

Simple recommendations before making tomatoes in an instant jar:

• You can speed up the salting of tomatoes by carefully piercing each tomato with a toothpick;
• it is advisable to choose medium or small-sized fruits: lady fingers, Adam's apple and other miniature varieties;
• To prevent the vegetables from becoming bruised during the salting process, it is advisable to place them in a wide pan in which they will not lie on top of each other.

Tomatoes in jelly - simple and tasty

The calculation of the products is given for a liter jar, but usually the amount of brine is about three jars, so it is better to immediately take vegetables in triple quantities. For one serving you need:

• the smallest tomatoes – 500-600 g;
• onion – 50-60 g;
• garlic – 4-5 cloves;
• sugar – 50 g;
• gelatin - 1 tbsp. l.;
• salt – 25 g;
• vinegar 9% - 1 tsp;
• bay leaf;
• peppercorns – 5-6 pcs.

Algorithm of actions:

1. Wash the tomatoes and dry them.
2. Peel the onion and cut into rings.
3. Peel the garlic.
4. Place onions, garlic and tomatoes in a jar.
5. Pour boiling water over the contents and cover with a lid. Leave for 10 minutes.
6. Separately, boil a liter of water with bay leaf, pepper, salt and sugar. Add vinegar.
7. Drain the boiling water from the jar, add gelatin and add brine.
8. Roll up the lid. Keep upside down under a blanket until completely cool.

Pickling tomatoes with garlic

To quickly pickle tomatoes with garlic you need:

• tomatoes – 1.8 kg or as much as will fit in a 3 liter container;
• garlic – 3-4 medium-sized cloves;
• vinegar 9% - 20 ml;
• sugar – 120 g;
• salt – 40 g;
• water - how much will be needed.

How to preserve:

1. Wash the tomatoes and put them in a jar.
2. Pour boiling water over it. Cover the top with a lid.
3. Leave for 20 minutes.
4. Pour the water into a saucepan. Boil
5. Peel the garlic, press through a press and place in the tomatoes.
6. Pour salt and sugar directly into the jar.
7. Pour boiling water over the contents and add vinegar last.
8. Using a seaming machine, roll up the lid.
9. Turn it upside down, wrap it in a blanket and let it cool until it cools.

Let's sum it up

Brown salted tomatoes are not picky and do not require a complex recipe. Be sure to cut off the stems and sterilize the jars. Use table vinegar, not apple cider vinegar. When salting in a bucket, pan or barrel, bending is a prerequisite. Without it, you won’t be able to pickle tomatoes.

Brown tomatoes are not the best ally of carrots and white currants. But they go well with garlic, cinnamon, onion, honey, pepper, horseradish and cloves. We wish you success and delicious preparations!

Cold salted tomatoes allow you to preserve the vitamin-rich vegetable for the winter with maximum benefit. Lactic acid fermentation, which occurs during cold salting, enriches the product with useful lactic acid. It is a natural preservative and will not allow the tomatoes to spoil.

With onion

For three liter jars of tomatoes and onions you need:

• tomatoes - 1.5 kg or as much as is included;
• onions – 0.4 kg;
• salt – 20 g;
• sugar – 40 g;
• oils – 20 ml;
• vinegar 9% - 20 ml;
• bay leaf – 2 pcs.;
• peppercorns – 6 pcs.

What to do:

1. Wash the tomatoes. Make a cross on the tops. Place in boiling water. After a minute or two, remove the fruits with a slotted spoon and place them in ice water.
2. Carefully remove the skin and cut with a sharp knife into circles 6-7 mm thick.
3. Peel the onion and cut into rings of the same thickness.
4. Fill the jars with vegetables, alternating layers.
5. Boil water with pepper, bay leaves, sugar and salt.
6. Pour in oil and vinegar.
7. Pour brine over the tomatoes. Cover with lids.
8. Sterilize in a tank of water for a quarter of an hour.
9. Roll the lids.
10. Turn it upside down and wrap it in a blanket. Keep it like this until it cools completely.

How to choose tomatoes for pickling

Not all varieties are suitable for pickling. Pickling tomatoes should be medium in size, with a high sugar content. If there is not enough sugar, then mold will appear instead of fermentation. You should not use tomatoes with sourness and loose, albeit sugary, pulp. The fruit pulp should be dense. Such vegetables should not be too overripe and have a strong skin that will be resistant to cracking. Fruits with delicate skin will burst. Tomatoes with mechanical damage or rot cannot be used.

Video:

the best productive pickling tomato varieties Expand

With cucumbers

To preserve tomatoes and cucumbers you need to take (for 3 liters):

• tomatoes - about 1 kg;
• cucumbers no longer than 7 cm - 800 g;
• pickling greens – 30 g;
• garlic – 3-4 cloves;
• salt – 20 g;
• sugar – 40 g;
• vinegar 9% - 20 ml;
• water – 1 l.

Step by step process:

1. Soak the cucumbers in water, wash well, dry and cut off the ends.
2. Wash the selected tomatoes and dry them.
3. Rinse pickling greens (usually dill umbrellas, currant and cherry leaves, horseradish leaves) with water and shake well.
4. Chop into large pieces with a knife.
5. Peel the garlic cloves.
6. Place half the herbs and garlic in a sterile jar.
7. Place the cucumbers vertically.
8. Place the tomatoes on top and lay out the remaining herbs and garlic.
9. Boil water and pour into a filled jar. Place the lid on top.
10. Soak vegetables in boiling water for 20 minutes.
11. Drain the water into the pan.
12. Add salt and sugar.
13. Heat to a boil. Pour in vinegar.
14. Pour boiling brine over assorted vegetables.
15. Using a seaming machine, roll up the lid.
16. Turn the jar upside down and cover with a blanket. Keep in this state until completely cooled.

Sealing tomatoes for the winter - cooking secrets

Before using one of the delicious recipes for pickling tomatoes, you need to know some features, namely:

• For good salting, choose medium and small sized tomatoes (cherry tomatoes); large fruits are best preserved in slices or juiced from them for the winter.
• You should not mix different varieties of tomatoes in one container or vegetables that differ greatly in size.
• To prevent tomatoes from cracking after salting, they are pierced in several places with a toothpick or needle during the cooking process.
• Most often, these vegetables are salted in a plastic and wooden barrel, bucket, pan or glass jars, which are thoroughly washed before storing and, if necessary, sterilized under steam or boiling water with soda for 20-30 minutes.
• Any variety of tomatoes is suitable for preparing salads and appetizers: yellow, red, pink and unripe green fruits. In particular, canning of different types depends on the chosen recipe and the additives used.
• Tomatoes can be combined with any vegetables and herbs, but the most traditional seasonings are garlic, pepper and various herbs. For marinade and as preservatives at home, vinegar, aspirin or citric acid dissolved in water are usually used.
• It is better to store ready-made seams in a dark, dry and fairly cool room in which the temperature does not rise above 20 degrees.

To get a tasty snack, take vegetables that are not too overripe or large, with a dense structure.

For canning, do not use fruits that are damaged, rotten, spoiled or soft, and when pickling fresh green tomatoes, a special recipe is used.

The cooking technology may differ, but at home it is best to salt tomatoes cold or hot according to one of the proven and simple recipes.

Simple assorted tomatoes and vegetables

For 5 liter jars of a beautiful assortment you need:

• yellow and red tomatoes – 1 kg each;
• the smallest cucumbers – 1.5 kg;
• carrots - 2 medium root vegetables;
• garlic cloves – 15 pcs.;
• multi-colored sweet pepper – 3 pcs.;
• sugar – 40 g;
• vinegar 9% - 40 ml;
• salt – 20 g.

What to do next:

1. Wash the tomatoes and cucumbers. Cut off the ends of the latter.
2. Peel the carrots. Cut it into circles or cubes.
3. Peel the garlic.
4. Remove the seeds from the peppers and cut them into long strips.
5. Pack all vegetables approximately equally into jars.
6. Heat about 2 liters of water to a boil and pour over the assortment. Place the lids on top.
7. After 10 minutes, pour the liquid into the pan. Boil it again.
8. Repeat filling.
9. After 10 minutes, drain the water again and bring to a boil. Add salt and sugar. Stir until completely dissolved and add vinegar.
10. Pour the boiling marinade over the assortment and roll up.

Turn the rolled up jars upside down, then cover them with a blanket and keep until cool.

Tips for preparing and storing salted tomatoes

For pickling, small fruits with thick and glossy skin are selected. There should be no cracks or scratches on the tomatoes; all tomatoes must be whole. In order for the vegetables to be better saturated with juice, they are pierced at the base with a toothpick. If the fruits are too large, they are cut into 4-6 slices.

Many recipes use green tomatoes. With them, the preparations turn out crispier. Many people prefer to use red, pink, green and yellow tomatoes at the same time. The appetizer turns out bright and attractive.

Important ! To prepare the marinade, use only filtered drinking water. Also, special attention is paid to jars and other kitchen utensils. The dishes are thoroughly washed and wiped with a dry and clean towel. If you pickle tomatoes in insufficiently washed jars, they will soon spoil.

Store pickles in the refrigerator, basement, cellar or pantry. The optimal humidity level is no more than 80%. The room must have good ventilation. Before storing pickles, the walls in the cellar or basement are wiped with copper sulfate. This prevents the development of mold and mildew. If the kitchen has a niche under the windowsill, housewives store snacks there. Banks protect from exposure to direct sunlight and heating devices.

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