Salted tomatoes in jars in a cold way as in barrels

Video

To pickle tomatoes in a cold way, all you need is the vegetables themselves and salt . Various spices and herbs, the set and proportions of which each housewife regulates independently, help give the preparations additional flavor and aromatic shades. You can also experiment with filling options, using brine (water) or tomato mass, or use the “dry” method and cook tomatoes in their own juice.

For whole-fruit pickling, take medium-sized, fleshy tomatoes of predominantly red or pink varieties, not overripe and with a fairly thick skin.

Cold pickling technologies for vegetables and fruits are extremely popular in traditional Russian cuisine. They are used for harvesting cucumbers, tomatoes, cabbage, apples and even watermelons. Cold methods are simple and convenient: they make it possible to provide supplies for the winter in large volumes, while eliminating the need to boil water, sterilize and roll up jars, and wrap them in blankets.

Such preparations acquire special nutritional value due to the absence of heat treatment of the products and their natural fermentation during the process of lactic acid fermentation, which makes it possible to do without additional preservatives , in particular without vinegar, and gives a characteristic sour taste.

Cold salting is considered by many to be the most correct method of preparation, since with it vegetables and fruits retain their natural beneficial properties and are enriched with probiotic bacteria.

Wooden barrels have long been used for cold salting; ceramic tubs, glass jars, enamel pans or plastic buckets are also suitable.

The only negative, especially for urban residents, is the need to store such preparations in appropriate (cold) conditions. Of course, there is a place for a couple of jars in the refrigerator, but if you are interested in how to pickle tomatoes in a bucket in a cold way, then first decide where you will put it later - in the basement or on the loggia.

Cold salted tomatoes in jars like barrels without vinegar for the winter

Real salted tomatoes can be prepared even by an inexperienced cook. This recipe does not require vinegar, and the pickle will have a distinctly salty taste. But to achieve such a delicacy, the vegetables need to be filled with raw ice water, ideally from a well. In this case, boiled water will spoil the vegetables. The number of components is designed for one three-liter cylinder.

Products:

1.5-2 kg tomato (depending on the size of the vegetables);
1.5 liters of water;
4 sprigs of parsley;
3 tbsp. with a heap of salt;
1 sprig each of celery and tarragon;
1 small cherry branch with leaves;
1 piece of horseradish root (about 5 cm);
1 dill inflorescence;
clove of garlic.

Technology:

Rinse medium-sized fleshy tomatoes.
Place all the herbs and garlic in a clean, dry jar.
In a separate container, dilute coarse table salt in water.
Pour the resulting liquid over the tomatoes.
Close the jar with a clean nylon lid and place it in a cool place, preferably in the cellar.
After 1.5 months, salted tomatoes can be safely tasted.

Traditional recipe for salted tomatoes under a nylon lid

The speed of preparing this cold pickled tomato under a nylon lid will delight the housewife, and the exquisite taste of the vegetables will tempt even a gourmet. For classic cold pickling of vegetables you will need:

2 kg of tomato fruits;
70 g salt;
2 liters of water;
set of fragrant herbs.

Recipe:

Place aromatic herbs at the bottom of a clean jar, which can be dill, cherry leaves, celery leaves and other herbs chosen to taste.
Place small tomatoes compactly on top and sprinkle with salt.
Boil water and leave until it cools completely, then pour it into a jar with vegetables.
Seal tightly using a clean nylon lid and place in the cellar or refrigerator.

This treat has a pleasant aroma and fantastic taste. No one can resist salted tomatoes.

A simple recipe for cold pickling tomatoes for the winter

Another simple variation of pickling that does not require the addition of vinegar. Tomatoes are ready to eat after 45 days. It is best to store such a preparation during “ripening” in a cellar or other place where it is cool and dark. The quantity is calculated to make 3 liters of pickles.

Products:

about 2 kg of tomatoes;
1 small chili pod;
a couple of parsley branches;
4 circles of horseradish root;
50 g each of parsley root and carrot;
5 peppercorns;
1.5 tbsp. rock salt;
6 cloves of garlic;
1 tbsp. vegetable oil;
1500 ml of cold water (running or well).

Technology:

Peel the garlic, cut the peeled carrots and horseradish root into slices, rinse the greens and chili.
Place the prepared products at the bottom of a three-liter container.
Rinse the tomatoes.
Place them in a jar, shaking the container periodically. In order to fit more vegetables, it is recommended to place larger specimens down.
In a jug or other convenient container, dilute the salt in cold water until it dissolves.
Pour in the brine to the very edge. It's okay if a small amount spills over.
Close the container with a plastic cap and place in a cool, dark place. In a city apartment, this could be a refrigerator.
After 10 days, when the liquid with vegetables becomes cloudy, you need to pour vegetable oil (1 tbsp) into the jar.
After 45 days, salted vegetables can be served.

Red tomatoes pickled for the winter in a pan

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

Ingredients:

2.5 kg of red tomatoes;
10 pieces. cherry leaves;
10 pieces. allspice peas;
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 to prepare:

Wash the pan thoroughly and rinse with boiling water.
We select strong, ripe red tomatoes. We wash them and remove the tails.
Place washed dill, basil, laurel and cherry leaves, and peppercorns on the bottom of the pan. Then add the tomatoes.
Pour salt into a separate saucepan, fill it with cold water, mix well with a spoon.
Pour the solution into a container with tomatoes, press down on top with a plate. Let it ferment at room temperature.

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

How to pickle cherry tomatoes quickly and tasty

Small tomatoes have become such a part of the culinary life of housewives that they are happily prepared for the winter. Here is one of the possible pickling options. Simple and does not require special skills in the art of pickling vegetables.

Products:

2-2.5 kilos of cherry tomatoes;
1 tbsp. vinegar;
3 dill inflorescences;
1 tbsp. Sahara;
3 cloves of garlic;
3 tbsp. coarse salt;
cherry, currant and horseradish leaves (6 pieces each);
water.

Technology:

Rinse the greens and tomatoes.
Place dill umbrellas, herbs and garlic in a clean three-liter bottle.
Fill the container with cherry tomatoes.
Pour granulated sugar and coarse salt into a jar.
Boil 1.5 liters of water and let the liquid cool to 25 degrees.
Pour cooled water over the vegetables in the jar, add vinegar and close with a plastic lid.
Put it in the cellar or refrigerator. You can start tasting in a week.

Lightly salted tomatoes. Delicious step-by-step recipes

Tomatoes drenched in cold brine under a nylon lid

Just the thought of the salty, delicious tomatoes made using this recipe makes foodies' mouths water. To do this you need to prepare the following set of products:

1.5 kg of tomato fruits;
60 g of salt per 1 liter of water;
3 branches of celery;
2 dry dill shoots;
2 pcs. fresh dill with umbrellas;
1 garlic;
cold water.

The cooking process requires the following steps:

Prepare the vegetables by removing any remaining stems and rinsing under running water.
Wash the greens, peel the garlic and cut into slices.
Decorate the bottom of the jar with herbs and garlic, then place the tomatoes compactly. After each layer, shake the container. Fill to the very top, alternating greens and vegetables, taking into account that the vegetables will decrease in volume and settle. Top with remaining celery, dill and garlic.
Prepare a brine from cold water and table salt. After combining these components, stir well and strain.
Fill the contents of the jar with cold brine to the brim and seal using a nylon lid. Store salted tomatoes in a cool place.

Canned tomatoes under a nylon lid, filled with cold water, retain much more vitamins than vegetables that have been treated with hot liquid.

Another recipe:

How to cold pickle tomatoes in jars for the winter

This version of pickles can even be preserved for the winter by rolling it under metal lids. To do this, you need to let the preparations brew for 3 days from the start of fermentation. Then pour the brine into a saucepan. Boil it and pour it back into the vegetables. Roll up. But you can simply leave the tomatoes under the nylon cover. Then you can store them only in a dark, cool place and for no more than 6-7 months.

Products:

a kilo of fleshy medium-sized tomatoes;
2 tbsp. salt;
1 large spoon of sugar;
medium head of garlic;
2-3 dill inflorescences;
a couple of horseradish leaves;
1 dessert spoon of vinegar;
water (boiled and cooled).

Technology:

Wash the jar and be sure to sterilize it.
Peel the garlic and cut into slices.
Place the tomatoes in a container and place aromatic leaves and pieces of garlic in the spaces between the vegetables. There is no need to fill the jar under the neck; there should be a space of about 6 cm.
Sprinkle sugar and salt on top of the vegetables. Pour in the required amount of table vinegar.
Pour cold boiled water over the prepared vegetables.
Close with nylon lids. Refrigerate.

How to salt tomatoes with cold water?

Housewives who want to master such a process as cold pickling tomatoes should take into account simple rules.

Tomatoes must be of the same degree of ripeness; there should be no signs of rotting or mold on the fruits.
Each tomato will be prepared for pickling: the stalks are separated from it, washed well, and then dried with a towel.
A neat puncture is made on the tomato near the stalk; this will help protect the tomato skin from cracking.

Quick cold pickling of tomatoes with herbs

Busy housewives will appreciate the recipe for cold pickling tomatoes. The option with the addition of garlic and herbs is especially successful. The cooking method consists mainly of preparatory processes. When the vegetables and other ingredients are properly prepared, they only need to be left for a certain time.

tomatoes – 10 pcs.;
sugar – 1 tbsp. l.;
water – 1 l;
garlic – 8 cloves;
salt – 2 tbsp. l.;
dill - 1 bunch.

Chop the garlic and dill and mix them in one container.
Make cross-shaped cuts on both sides of the tomatoes. Place the garlic mixture in the holes.
Pour the fruits with marinade, which contains water, sugar and salt.
Infuse vegetables at room temperature under pressure. Cold pickling of tomatoes for the winter will last 1-1.5 days.

Cold pickling of tomatoes in a bucket

A tasty snack can be prepared not only in a barrel; cold salted tomatoes in a bucket have an extremely piquant taste. The technology is similar in both recipes, while the second option will not be at all inferior to the original. A variety of seasonings can add a special flavor to the preparation.

tomatoes – 10 kg;
currant, oak, cherry leaves - 7 pcs.;
garlic – 2 heads;
bay leaf – 5-7 pcs.;
peppercorns – 10-15 pcs.;
horseradish (root and leaves) – 1 pc.;
dill – 2 bunches;
salt – 2 cups;
sugar – 1 glass;
water – up to 10 l.

Place washed herb leaves, dill and bay leaves at the bottom of the bucket.
Place tomatoes on top, add horseradish, garlic, and pepper between layers.
Pour the sweet and salty marinade over the ingredients.
Cover the bucket with gauze and press down on top with a weight.
Place the bucket in a warm place for 2-3 weeks.

How to cold salt tomatoes in a barrel?

One of the classic recipes is cold pickling of tomatoes in a barrel. It is necessary to pay special attention to the container in which the vegetables will be placed. It must be pre-soaked, cleaned with salt and filled with boiling water. This will help remove all foreign odors and get rid of dirt.

tomatoes – 10 kg;
dill, parsley – 200 g each;
mint – 30 g;
hot pepper – 30 g;
garlic – 100 g;
currant leaves – up to 30 pcs.;
cherry leaves – up to 30 pcs.;
grape leaves – 20 pcs.;
water – 10 l;
salt – 800 g.

Divide the spices into 3 equal parts. Place one of them at the bottom of the barrel.
Place vegetables tightly together, place seasonings in the middle and on top
Pour a brine of water and salt into the barrel.
Cold pickling of barrel tomatoes for the winter lasts 2-3 weeks.

Cold pickling of tomatoes under a nylon lid

The recipe for cold salting tomatoes in jars is characterized by extreme simplicity. Its peculiarity is that at the end of the cooking process the containers are closed with nylon lids. This is very convenient, because you don’t need to install pressure so that the tomatoes are completely covered with brine. This preparation does not use a sterilization process and does not add vinegar.

tomatoes - 2 kg;
a set of cherry, celery and currant leaves - 2 pcs each;
salt - 70 g;
water - 1.5-2 l.

Place some cherry and currant leaves on the bottom of the jar.
Place the tomatoes and celery leaves between them.
Sprinkle salt on top and pour boiled, cooled water.
Cover the jar with a lid. Cold pickled tomatoes will be ready in 2 days.

Pickling tomatoes with aspirin with cold water

Cold pickling of tomatoes with aspirin is extremely popular among housewives. It was invented in order to protect the pickling from bacteria, because the jar can be stored at room temperature without its contents deteriorating. However, aspirin in large quantities can be harmful, so you need to stick to the proportions specified in the recipe.

tomatoes - according to capacity;
garlic - 1 head;
dill umbrellas - 2 pcs.;
bay leaf - 3 pcs.;
aspirin - 3 tablets;
water - 2.5 l;
sugar - 200 g;
salt - 100 g.

Place bay leaves, garlic cloves, dill, and tomatoes into jars.
Grind aspirin into powder and add to jars.
Boil water, add sugar and salt to it. Pour brine over the tomatoes.
Cold pickling of red tomatoes ends by rolling up the jars.

Salting tomatoes in a bucket or pan in a cold way, they turn out like barrel ones

In this way, you can prepare tomatoes in a bucket or pan. Take as many vegetables as will fit in the selected container. Consider a recipe for making pickles in a saucepan. It should be a little larger in volume so that there is free space.

Products:

2 kg tomato;
1 pod of hot pepper;
2.5 liters of water;
2 tbsp. vinegar;
3 blackcurrant leaves;
3 leaves of horseradish;
3 cherry leaves;
1 tbsp. Sahara;
3 tbsp. rock salt;
4 things. dill inflorescences;
4 cloves of garlic;
6 peppercorns;
4 bay leaves.

Technology:

Rinse vegetables and herbs.
Place some of the spices and herbs on the bottom of the pan.
Carefully arrange the tomatoes, periodically placing aromatic leaves and spices between the layers.
Place the rest of the spices, herbs and garlic on top of the laid out vegetables.
Dissolve sugar and salt in cold water, add vinegar, stir.
Pour the brine over the vegetables.
Cover the pan with a lid and leave at room temperature for 6 days.
Then put the pickles in a cellar or other cool place.

Cold pickling of green tomatoes

Those who like to taste green tomatoes in winter will definitely find this recipe useful.
This method is also good because it uses unripe tomatoes, which are no longer destined to acquire a bright red color. This means that not a single part of the harvest will be lost. In this case, you also need to start by preparing the brine. It all starts as usual: salt and sugar are dissolved in water. Then aromatic leaves of currants and cherries, peppercorns and dill umbrellas are added there. The resulting mixture must be boiled and cooked for about 5 minutes. Then the liquid must be allowed to cool to room temperature.

Pour the prepared green tomato fruits (without stems) with cold water and leave to soak for 3-4 hours. Then cut the tomatoes crosswise in the area of the stalks and place them in jars that have been thoroughly washed and dried. Pour cold brine into the jars, close the lids and leave in the room for a week. After this, they can be stored permanently in a cool and dark place.

As for the proportions, for every kilogram of tomatoes you will need about a liter of brine. And for brine per liter of water you need to take 2 tablespoons of salt, a tablespoon of granulated sugar, one dill umbrella, 2 currant leaves, 5 leaves from a cherry tree and 15 regular black peppercorns.

Cold salted tomatoes with mustard

Tomatoes this way are the perfect snack. Tomatoes can be served with meat, fish or vegetables without fear. The combination will be amazing.

Products:

2 kg of tomatoes;
3 dill inflorescences;
4 blackcurrant leaves;
1500 ml water;
60 g sugar;
120 g rock salt;
10-12 peppercorns;
3 tbsp. mustard beans or powder;
1.5 bunches of dill;
hot pepper pod;
5 cloves of garlic.

Technology:

Boil water. Add salt, sugar and let the food grains dissolve. Cool to 20-25 degrees.
Rinse the tomatoes. Make 2 punctures in the stalk area.
Place half of the washed greens, finely chopped garlic and a whole chili pod on the bottom of a three-liter bottle or pan.
Place tomatoes on top. As soon as the vegetables fill the container halfway, you need to add 1.5 tbsp. mustard and 5-6 peppercorns.
Place tomatoes to the top of the dish. Place the rest of all ingredients on top.
Pour in cool brine. Cover with a lid (nylon or screw)
The container with tomatoes is removed and left to infuse for 5 days at room temperature.
After this time, put the pickles in a cool place and wait 21 days until fully cooked.

Recipe for pickling tomatoes in a plastic barrel with mustard

Do you want to learn how to ferment tomatoes with mustard powder, but don’t know how? The answer is obvious, they are filled with a special brine, which you will learn about very soon if you read all the preparation details below.

We will need:

Stages:

1. Prepare a special brine, for this take cold drinking water (2-2.5 l) and add granulated sugar - 4 tbsp, salt - 2 tbsp and mustard powder - 2 tbsp, stir until all ingredients.

You can also do it in a barrel, jar or pan.

2. Take any five-liter bottle and cut off the neck. Place the washed tomatoes in it and fill it with the prepared brine. Apply pressure so that it lightly presses down the vegetables and put them in a cool place. After 5 days, the tomatoes will turn out lightly salted, but with a slight bitterness, so wait 7 days.

3. And they will get the real taste after 1 week. They soured well, came out puffed up and very tasty! Minimum costs, maximum pleasure! If you want the same homemade barrel tomatoes, go for it!

Tomatoes, salted inside with garlic, are to die for

For this recipe you will need firm, slightly unripe tomatoes. Alternatively, you can even take green vegetables.

Products:

two kilos of tomatoes;
garlic (based on the number of tomato pieces);
100 g dill;
3 chili peppers;
10 peppercorns;
4 leaves of currant, horseradish, cherry;
3 laurel leaves;
4 dill inflorescences;
water;
salt (2 large spoons per 1 liter of water).

Technology:

Peel the garlic, divided into cloves.
Wash the tomatoes, cut out the place where the stalk attaches.
Carefully insert a garlic clove into each tomato.
Place some of the leaves, inflorescences, herbs, and peppercorns on the bottom of an enamel bucket or pan.
Place tomatoes stuffed with garlic on top.
Cover the vegetables with the remaining leaves and herbs.
To boil water.
Pour boiling water into a container with tomatoes. It is necessary to accurately calculate how much water was spent on the preparation. Add salt at the rate of 2 tablespoons per liter of boiling water.
Place pressure on the container and wait 72 hours.
Carefully transfer the tomatoes into a clean three-liter bottle and fill with cooled brine.
Close the cylinder with a nylon cap and lower it into the cellar for storage.

Tomato slices for the winter with garlic. My mom's recipe

Tomatoes, salted under a nylon lid with horseradish and currant leaves

Cold pickling of tomatoes under a nylon lid with the addition of horseradish and currant leaves will serve as an excellent snack that diversifies the range of pickles.

The following ingredients are needed for cooking:

2 kg of tomatoes;
100 g horseradish root;
80 g salt;
8 teeth garlic;
8 currant leaves;
1 horseradish leaf;
greens, bay leaf, dill as desired.

Technology for preparing salted vegetables under a nylon lid:

Having selected medium, dense tomatoes, wash them well under running cold water. Wash and dry the horseradish and currant leaves. Peel the garlic and cut into slices. Grind the horseradish root in a meat grinder, washing and peeling it in advance.
Place the vegetables in a jar along with herbs, garlic and chopped horseradish root in a chaotic order. Dissolve salt in 1.5 liters of cold boiled water. Filter the resulting brine using a gauze cloth and pour it into the contents of the jar.
Place a leaf of horseradish on top and seal using a nylon lid.
Place the workpiece for storage in the refrigerator or send it to the cellar.

These salted tomatoes will be an unusual surprise for your family and will pleasantly surprise your guests.

Salted tomatoes with aspirin for storage in the apartment

An ideal recipe for residents of city apartments. Tomatoes made using aspirin can be stored all winter right in the kitchen and not worry about them turning sour.

Products:

about 2 kg tomatoes;
6 aspirin tablets;
6 peppercorns;
2 cloves of garlic;
2 dill inflorescences;
3 cherry and the same number of currant leaves;
1200 ml water;
2 tbsp. Sahara;
a large spoon of salt.

Technology:

Place peppercorns, garlic cloves and all the leaves into a pre-sterilized 3-liter container.
Grind aspirin into powder and pour into a container.
Place the tomatoes tightly, after washing them.
Dissolve sugar and salt in cold running water.
Pour the resulting brine over the vegetables.
Close the necks with nylon caps.

Salting is an excellent solution for preparing tomatoes. They are simple to prepare, stored all winter, but eaten before their shelf life expires. In addition, vegetables retain almost all substances and vitamins beneficial to the body. For these reasons, cooking salted tomatoes should not be put off until later. Family members will definitely appreciate the salty snack, and guests will be pleasantly surprised by the presence of barrel tomatoes on the table.

How to properly store pickled tomatoes in jars

If seaming can be stored in almost any room, then pickled tomatoes in jars require a more correct approach in this matter. Rules for storing pickled tomatoes:

The storage area should be cool. In winter, a balcony or barn is suitable. In summer, it is advisable to leave the jars in the refrigerator or cellar.
It is recommended to place the pickles in a room where sunlight does not reach. Direct sunlight can lead to increased fermentation.
Do not stack containers on top of each other during storage. Especially if the container is closed with a plastic lid. Additional pressure may increase the release of gases and the lids will “explode.”
It is not advisable to place containers on the ground. Vegetables can absorb the unpleasant odor of damp soil. This is possible due to the loose fit of the lid to the neck.

Important! If for some reason the lids are swollen or there is mold in the container, the product should be thrown away.

Storing pickled tomatoes

Correct conditions are very important for normal storage of pickling. Otherwise, the vegetables begin to deteriorate right in the jars, emitting an unpleasant odor and releasing white foam.

How to salt green tomatoes by simply salting them in plastic buckets?

Green tomatoes pickled in plastic buckets may be too tough for some. To make them easier to chew, it is suggested to pour boiling water over them before salting.

In buckets, green tomatoes are pickled with cherry and currant leaves, dill and hot pepper
The brine for them is made at 7%, that is, 70 g of salt per 1 liter of water. It can also be sweetened if desired.
Salting occurs within one and a half months

Pickling green tomatoes in a plastic bucket.