How long after can you eat pickled tomatoes: terms for consuming preparations

With carrots

Marinated tomatoes with carrots, garlic and bell peppers are very tasty and unusual.
They can be pickled in liter or 2 liter jars. Tomatoes pickled for the winter in liter jars are very convenient for housewives. A small jar can be opened at the table and there is no need to store leftovers in the refrigerator, which could go to waste. Ingredients

Tomatoes (for one 2-liter jar or two liter jars);
Currant leaves (3 pcs.);
Dill (2 social);
Cherry leaves (2 pcs.);
Horseradish leaf (1 piece);
Bay leaves (3 pcs.);
Black pepper (5-6 pcs.);
Sweet bell pepper (5 pcs.);
Allspice (3 pcs.);
Garlic (3 cloves);
Carnation (1 pc.);
Carrots (5 pcs.);
Salt (1 tbsp);
Sugar (2 tbsp);
Vinegar essence (1 tsp per liter jar or 1 dessert liter per 2 liter jar);
Water – 600 ml.

Cooking method

We wash the tomatoes thoroughly, wash the jars and lids with soda and sterilize them.
Next, cut the carrots and peppers into strips.
We pierce all the tomatoes in the core with a toothpick.
Place two pans on the stove. In one we will make the marinade, and in the other we will sterilize the tomatoes in jars.
In the pan for sterilization, the water level should be slightly higher than half the jar.
For the marinade, pour water into a saucepan and bring to a boil. Add salt and sugar. You need to boil until the salt and sugar dissolve. Cool the water, but not completely. Let it be warm.
Place dill, herbs, garlic and spices in a jar. Place the tomatoes close to each other. Add chopped peppers and carrots. Place the remaining dill on top.
Fill everything with marinade up to the neck.
Pour in vinegar.
Cover with a tin lid and place in boiling water to sterilize.
We sterilize a liter jar for seven minutes, a two-liter jar for ten minutes, and a three-liter jar for fifteen minutes.
After sterilization, remove the jar from the pan. We do not lift the lid.
Immediately screw the jars on and turn them upside down.

Cooking recipe in a saucepan

Time: 30-40 minutes (+ 2 days).
Number of servings: 2-4 persons.
Calorie content: 32 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Delicious, fragrant vegetables can be ground not only in a glass jar. A large saucepan is perfect for these purposes. This method is popular among housewives because it is much more convenient to put the tomatoes inside and take them out after cooking. Before you pickle tomatoes in a saucepan, you should prepare all the necessary products in advance.

Ingredients:

vegetables – 8 pcs.;
sugar – 1 tbsp. l.;
garlic – 5 cloves;
salt – 1 tsp;
water - liter;
dill, parsley;
bay leaf – 3 pcs.;
hot, allspice.

Cooking method:

Wash the tomatoes and divide them into halves.
Finely chop the garlic with a sharp knife and tear the greens into sprigs.
Place half the herbs, pepper, garlic and bay leaves on the bottom of the pan.
The next layer is cream.
Boil water, add sugar and salt. When they dissolve, pour the hot marinade over the vegetables.
Add the remaining greens to the rest of the ingredients.
Cover the container with a lid or plate and press down with a jar of water.
Lightly salted tomatoes will be ready in two days.

Pickled tomatoes

Yes, you've waited! This is the first recipe for pastries on my blog. No, I didn’t make friends with the seaming machine. It was a trip to see my mother and document her work. I hope this recipe is useful to someone - the season is not over yet.

I’ll say right away that for my taste, it is best to use “cream” tomatoes for such seamings - they are quite meaty and have a fairly thick skin that does not burst as often as other varieties.

Recipe:

We sterilize jars. Experienced canners can do this in any convenient and proven way. I'll tell you how mom does it. Pour 4-5 cm of water into a boiler or large saucepan. Place the jars upside down (in still cold water!) and cover the boiler with a lid. Leave for 15 minutes after boiling and remove.

Sterilize the lids. In a saucepan or metal bowl, bring water to a boil. Put the lids on and boil for 1 minute. It’s not worth keeping it longer, because... The sealing gum loses its elasticity, which is not good.

Here is another observation from my mother: if the lid turns white during sterilization, this means that there is not enough varnish on it. This is considered a marriage. Sealing under such lids can swell and explode.

Wash the tomatoes thoroughly. It is better to set aside specimens with defects - dark spots and stems - for salad. In jars we put garlic, pepper, dill, horseradish leaves (we made without them), bay leaf, cloves, hot pepper and carrots if desired. Place tomatoes tightly on top.

Fill the contents of the jar with boiling water and let stand for 5 minutes. Then drain. Pour boiling water over again, let stand for another 5 minutes and drain again.

In the intervals between pouring, prepare the marinade: bring water to a boil, add salt and sugar and cook until dissolved. Add vinegar and stir.

For the third time, fill the tomatoes with marinade to the very edges of the jar - this is necessary so that there is no air left in the jar when rolling. Cover with a sterilized lid and roll up.

Place the rolled jars upside down on a kitchen towel or other soft cloth and leave until cool. Inverted, the lid is further sterilized.

Cold pickling of tomatoes

Cold pickling of tomatoes

has a number of advantages, firstly, in this way you can get the most delicious pickles. But there are also disadvantages, for example, not everyone has the opportunity to store such preservation in a cool place at a constant temperature, because you can’t put a dozen three-liter jars in the refrigerator, and only private homes have a cellar. But if you have a cellar, then this recipe was created just for you, because with its help you will greatly facilitate the process of home preservation. First you need to try a few jars.

For a three-liter container you need to take two kilos of medium and small tomatoes, a tablespoon of coarse salt, the same amount of granulated sugar, one and a half liters of water, a third of a glass of table vinegar, five cloves of garlic, three dill umbrellas, three bay leaves, three aspirin tablets, 10 peas black pepper, a sprig of celery, tarragon and other herbs as desired.

Place a bay leaf, allspice peas, garlic cloves, a sprig of celery, herbs and a dill umbrella on the bottom, then place the tomatoes tightly, and a few more cloves of garlic and dill on top.

Now you can fill the bottle with brine and add three aspirin tablets. Cover with a plastic lid and store; if you have prepared only one jar, you can store it in the refrigerator, but transfer the rest of the preservation to the cellar. After a month (at least 21 days), you can already try what we got.

Now you know the simplest recipe for cold pickling tomatoes

, but you can also try dry. Tomatoes pickled in this way are not stored for a long time, so prepare them only in small jars and if pickles are regularly present on your table. And so, when the tomatoes are still ripening in the beds, but you have already eaten enough of them fresh, you can prepare wonderful pickles for your family.

Of the ingredients, you only need to take three kilos of tomatoes, 200 g of coarse salt, 30 different leaves (currant, cherry, oak, celery, dill, horseradish).

The tomatoes must be washed thoroughly, then prick each fruit with a fork at the stalk or cut off the bottom. Next, you need to lay the fruits in rows, sprinkling salt in each cavity. The row must be lined with fruit leaves; at the end, the tomatoes must be covered with leaves. Place in a cool place for four days, after which the pickles can be eaten.

Pickled tomatoes. Ready for use in 2-3 days.

Hello, dear readers of vipvkusnyashka.ru! What better time than in August-September to do a pleasant and useful thing - canning and making, for example, pickled tomatoes for the winter. No wonder the Russian folk proverb says that a summer day feeds you all year round. We can safely attribute these words to the first half of autumn. And indeed, in one day you can make so many preparations that you can then pleasantly diversify your table all winter.

Just imagine, you come home on a frosty winter day and so want to plunge into summer. It is not difficult.

We take a stepladder and go... no, not to the forest for snowdrops), but to the mezzanine, where the green, yellow, and red gifts of summer await us. And this rainbow of colorful colors and the amazing taste of pickled cucumbers and tomatoes will easily transport us to cheerful, warm days.

Therefore, let's not waste time, but right today we will preserve several jars of scarlet tomatoes to open them for the New Year, birthday and any other holiday.

Fortunately, now in the gardens of the country's summer residents, and in vegetable markets and stores, there are a great many of these gentleman tomatoes. And since now is the time for them to ripen. Therefore, their prices are minimal.

So, we have stocked up on everything we need and are starting our creative procurement process.

It is better to take fleshy, slightly oblong tomatoes, but you can also use round ones, as long as they or their halves can easily fit into the jar.

First you need to thoroughly wash the jar, then set it to sterilize. I do this using a regular kettle. I put it on gas, and put the neck of a jar on the neck of the kettle. If you are sterilizing a small jar, to prevent it from falling into the kettle, place a tablespoon or ladle into the kettle while standing.

We sterilize the jar from the moment the water boils in the kettle for 10-12 minutes. Meanwhile, wash the tomatoes well and cut them in half.

Remove the jar from the kettle using mittens or holding it with a towel (carefully, it’s very hot!) and let it cool.

At the bottom of the jar we put a bay leaf, allspice, peppercorns, dill, parsley root, parsley, a little carrot and half an onion cut into rings.

Grind 2 cloves of garlic and place them together with the whole clove in a jar. Then we put our tomatoes in it, cut sides down. Place the same layer of herbs and spices on top of the tomatoes, with the exception of pepper and cloves. If you are cooking for the winter, it is better to use whole tomatoes.

Bring the marinade to a boil and pour the hot one into the tomatoes, let them stand for 15-20 minutes and pour them back to boil. When the marinade boils, pour in vinegar, carefully pour over our tomatoes, roll up and cover warmly for several hours.

If you do not want to store pickled tomatoes for a long time, then you can pour the cooled marinade over it for the first time and simply close it with a nylon lid.

These tomatoes will be ready in 2-3 days.

Since we are talking about canning, I also have recipes on how to prepare delicious squash caviar and sauerkraut.

*** BON APPETIT ***

Other delicious recipes:

Onions from one hundred and seven ailments or beneficial properties of onions

VIP Yummy is now on Facebook and Vkontakte!

VIP Yummy is now in Odnoklassniki!

Cold method of pickling tomatoes

Cold pickling of tomatoes for the winter

allows you to achieve a rich aroma and taste. In villages, traditionally, oak barrels are used for these purposes, but in urban areas this option is not available, so housewives have to look for interesting modifications of these recipes.

You may have already tried it with mustard. This recipe is one of the simplest and most original. Preservation is perfectly stored in a cool place in glass jars. The tomatoes have a spicy flavor and dense flesh. Mustard will only improve the flavor of the brine.

For a three-liter jar you need to take 60 g of salt, a dozen black peppercorns, a slightly smaller amount of allspice, six bay leaves, four cloves of garlic, a sprig of dill (dry or fresh), a piece of horseradish root, 20 g of mustard powder.

The bottle should be clean and dry, spices should be placed on the bottom, then the tomatoes should be placed tightly, they must first be pricked in several places with a toothpick or a fork with two teeth.

In a liter of water - cold boiled - you need to dilute salt, and fill the contents of the jar with this brine. Cover the top of the tomatoes with gauze folded in several layers, sprinkle mustard powder (a tablespoon).

In order for vegetables to be salted, they must be kept at room temperature for two weeks (approximately). Then the jars should be closed with plastic lids and left in the refrigerator for a few more weeks. The tomatoes will be completely ready only after four weeks.

Cold pickled tomato recipe

For a long time, tomatoes have moved from ornamental plants to favorite vegetables, which have replaced the traditional pickles on the Russian table; in the 19th century, cold pickling of tomatoes in a barrel

. Today, it is impossible to imagine both everyday and holiday menus without “tomato” preservation.

Salting tomatoes in a barrel is not at all difficult, the technology is very simple and understandable, but, of course, not everyone has a barrel, and it can only be placed in a spacious basement, which only residents of private houses can afford. According to tradition, pickling in barrels is a popular method for rural residents who always prepare vegetables for a large family.

But if you have a barrel and a spacious basement, then it’s time to try this old Russian recipe and try the pickles that were on the table 100 years ago. The barrel should, of course, be wooden, but not coniferous, as this wood will give off an unpleasant odor. The barrel must be rinsed thoroughly with hot water, then with boiling water, and finally with cold water.

Spices will give the vegetables a special taste; we will use twigs and greens of fresh dill, bitter capsicum, celery, parsley, horseradish, and black currant leaves. Next, you need to place the tomatoes tightly in a wooden container and fill them with a salt solution, it should be at the level of six percent. To prepare the brine, add 550 g of rock salt to eight liters of water. Next, you need to place a wooden circle, which needs to be covered with canvas, and a load must be placed on top. This is necessary so that the vegetables do not float and remain entirely in the brine.

A barrel will require about 10 kilos of tomatoes, 200 g of dill, a large head of garlic, one horseradish root, and a large pod of hot pepper.

Cold pickling tomato recipe

It is also suitable for salads; in a barrel they always turn out more tasty and aromatic.

Cold pickling of green tomatoes

Barrel green tomatoes have a wonderful aroma, dense pulp and a quick recipe. The cold method of pickling green tomatoes is ideal for them.

You must prepare the ingredients, taking into account that for every kilogram of vegetables and every liter of brine you need to take 50 g of dill seeds, two black currant leaves, five cherry leaves, a tablespoon of sugar, two tablespoons of salt, 15 peppercorns.

The brine must be prepared in advance, dissolve sugar and salt in water, add pepper, leaves, herbs and seeds. When the brine cools, you need to soak the tomatoes; to do this, pour cold boiled water over them. After this, the fruits must be cut at the base of the stalk, placed in jars scalded with boiling water; for tomatoes, it is advisable to take three-liter jars. Pour in the cooled brine and cover with nylon lids. The pickles should sit at room temperature for about six days and then can be refrigerated.

Cold pickling tomato recipe

If you have tried how delicious it is to pickle green tomatoes in a cold way

, then you will probably try other pickles. In winter, jars of preserved food will sell out with a bang, and it is not at all necessary to save it until the holidays or special occasions. You can easily turn an ordinary dinner into a festive feast if you serve a plate of chopped green tomatoes on the table. When serving them to the table, cut them into slices, sprinkle with green onions and season with vegetable oil.

They are always filled with hot marinade, but you can try preparing them with cold brine. For miniature fruits, you can use the same recipe that you already know well.

And if you like completely unusual recipes, try it. Tomatoes are prepared in slices, and the result is a delicious salad, and if you add your favorite herbs and spices, it will have an unsurpassed aroma.

How nice it is on a winter day to open canned food prepared in summer or autumn and serve it on the table along with stewed meat or fried potatoes! One of the most popular and favorite vegetables for pickling is the tomato, which is also prepared in a regular three-liter jar. How to pickle tomatoes in jars? It is important to follow the brine recipe exactly. So, we will share with you several ways to pickle tomatoes.

Marinate instant tomatoes

One of my subscribers, Valentina, shared a recipe for quick-cooking pickled tomatoes, and I want to say a huge thank you, because the tomatoes are very tasty, my family and friends also appreciated this tomato recipe. We will prepare the tomatoes in such a way that they can be eaten within 12 hours.

Instant pickled tomato recipe

I’ll say right away that I will write a recipe for 1 kilogram, but I advise you to make at least 3 kg, because these tomatoes “fly away” quickly, just as quickly as they cook, they are ideal as an appetizer, and can also be eaten with a side dish , they taste sweet and sour, aromatic, and spicy.

For cooking we will need the following products:

1 kg. fleshy red tomatoes
Large head of garlic (6-8 cloves)
50 grams of sugar
50 grams of vinegar (9%)
50 grams of vegetable oil
1 tablespoon salt without top
1 hot pepper (add to taste, you can add more, it all depends on how much you like it spicy)
Greens: a bunch of parsley, dill, basil

First we make the marinade:

Wash all the greens, chop them finely, and put them in a blender.

We peel the garlic, I crushed it through a press, also into a blender.

I washed the hot pepper, cut it, removed the seeds, cut it into strips, and also into the blender.

Now thoroughly grind all the greens into a paste with a blender; you can add salt so that the greens release their juice while you grind.

Then pour the greens into a bowl, add salt, sugar, vinegar, vegetable oil, mix well.

The next step is the tomatoes, washed, freed from the stems, cut the tomatoes (tomatoes) into halves, put them in a clean jar, cut side down, fill them with marinade, cover them with a tight nylon lid (which steams), turn them upside down, put them in the refrigerator for 12 hours. Don’t be alarmed that you don’t have enough marinade, the tomatoes will still give juice, I shook it for 12 hours and turned the jar over so that the tomatoes marinated evenly

When time has passed, carefully let the family try so that the tomatoes don’t “scatter” while the side dish is being prepared (just kidding). I wish you bon appetit

Delight your family with delicious and simple dishes. Sincerely yours, Elena.

elenka2012.com

Pickled lightly salted tomatoes

Time: half an hour (+ 4 days).
Number of servings: 3-4 persons.
Calorie content: 32 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

If you’ve run out of ideas, and your soul and body are asking for something salty, then lightly salted pickled tomatoes are the ideal choice. To prepare a flavorful snack, you need to have a minimum of available ingredients on hand and some free time. The recipe uses classic brine, cream variety and garlic to add piquancy . The duration of salting is four days.

Ingredients:

garlic – 5 cloves;
cream – 1 kg;
water - liter;
sugar and salt - 1 tbsp. l.;
bay leaf – 3 pcs.

Cooking method:

Wash the vegetables. Prick the tomatoes with a toothpick in several places.
Cut the garlic cloves into halves.
Place the tomatoes in layers in a saucepan, alternating with bay leaves and garlic.
Boil water, add salt and sugar. Stir until completely dissolved. Let the brine cool (a little).
Pour the warm marinade over the tomatoes. Ferment under oppression for four days.
Store prepared lightly salted pickled vegetables in the refrigerator.

How to prepare tomatoes for pickling

The first thing you need to do is prepare the tomatoes for canning.

The procedure begins with sorting. For pickling, we select whole fruits without visible damage, soft areas or signs of disease.

The stalk must be removed. But they do it carefully so as not to damage the fruit.

Next, the tomatoes are washed. Do this carefully so as not to damage the fruit. Some recipes will require cutting the tomatoes.

What is cold salting

Cold salting involves the use of cold, raw water for brining.

Salt is mixed in and spices are added. Tomatoes are poured into containers with this brine, covered with a plastic lid and sent to the cellar for storage.

How to pickle tomatoes hot

For the hot salting method, the liquid is brought to a boil and only then the tomatoes are poured into it. For this method, you can use either brine or marinade.

The difference between the hot method and the cold method is that when hot the jars are rolled up with metal lids, and when cold they use plastic lids or simply put the tomatoes under pressure,

How to do without sterilization

You can roll up jars of tomatoes without sterilization.

You will need for a three-liter jar:

tomatoes;
water (3 liters);
6 cloves of garlic;
dill umbrella;
2 dry bay leaves;
2 currant leaves;
2 cherry leaves;
9 tablespoons sugar;
2 tablespoons salt;
45 ml 9% vinegar.

Preparation:

Wash the jar thoroughly with soda and let the water drain.
Place additives (garlic, leaves, dill) into the container.
Place the tomatoes.
Fill the jar with boiling water and leave for 10 minutes.
Pour the water into the pan and bring to a boil again.
Add sugar and salt. Let's dissolve them.
Pour in vinegar, stir for 10 seconds and turn off.
Pour the marinade into a jar and roll it up.
Turn it over, wrap it in an old jacket and leave it for a day.

Cold pickling of tomatoes

Cold pickling of tomatoes for the winter can be done both in jars and in tubs. To pickle in jars, you need to fill a clean three-liter jar with prepared tomatoes (to prepare, wash them and prick them near the stem). In this case, the tomatoes are topped with spices (dill, horseradish leaves, currants, cherries, peeled garlic).

After filling the jar with tomatoes, add 3 tbsp. l. coarse salt (heaped) and 1 tbsp. l. sugar (without a slide), fill with cold water (filtered or boiled), pour in 1 tbsp. l. vinegar (9%). Close the jar with a plastic lid and put it in the refrigerator or cellar. Cold salted tomatoes turn out crispy and tasty.

Now let's figure out how to cold salt tomatoes in a tub. Place seasonings at the bottom of the tub (dill, black currant leaves, horseradish root, garlic, hot red pepper, etc.). Place the washed tomatoes tightly in the tub, add another layer of seasonings on top and pour cold brine over the tomatoes (500-700 g of salt per 10 liters of water).

Place a wooden circle on top of the tomatoes and apply pressure to it. Cover with a clean napkin. The tomatoes should stand at room temperature for a couple of days, then they are put in a cool place. It is important to ensure that the tomatoes are covered with brine at all times. If necessary, add brine (20 g of salt and 9 g of citric acid per 1 liter of water).

Tomatoes marinated in liter jars

Ingredients (for 10 liter jars):

tomatoes – 5.5-6 kg;
horseradish – 4 g;
green dill – 10 g;
dill seeds - a pinch;
parsley, celery – 5 g each;
red capsicum – 1.5 g;
bay leaf – 0.5 pcs.;
garlic – 2-3 cloves;
tarragon – 1.5 g;
marinade filling - 4.5-5 l.

salt – 50 g;
sugar – 40 g;
vinegar essence 70 percent – 20 ml.

Sort out the tomatoes. Leave the same size and the same degree of ripeness. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them in the area of the stalk. You don’t need to prick hard tomatoes: they won’t burst.
Wash the greens. Let the water drain.
Prepare sterile quart jars and lids.
Place tomatoes in jars, adding spices. Try to leave as little empty space as possible in the container. Fill the voids with greenery.
Prepare the marinade. To do this, pour enough water into the pan. Add salt and sugar. Boil for 5-10 minutes. If the marinade turns out cloudy, filter it through a linen cloth while hot. Bring to a boil again.
Pour it over the tomatoes in the jars.
Before adding the essence, decide what kind of tomatoes you want in the end: slightly acidic, sour or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes spicy, you need to pour up to 20 ml of acid into the jar.
Cover the jars with lids. Place them in a wide pan with a soft cloth on the bottom. Pour hot water up to the hangers of the jars. Put it on fire. Pasteurize for 25 minutes at 85°. The water should not boil.
Remove the jars from the water and immediately seal them tightly. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap yourself in a blanket. Leave it like this for a day until it cools completely.

Tomatoes in Armenian

Time: 20 minutes (+ 3-4 days).
Number of servings: 2-4 persons.
Calorie content: 25 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe is spicy, spicy and incredibly tasty Armenian tomatoes. Even a picky gourmet will appreciate them. Lightly salted, quick-salted vegetables are easy to make, but the result is gorgeous. The cooking process takes a little time, but salting will take several days. Spicy, delicious lightly salted fruits are best stored in the refrigerator.

Ingredients:

garlic – 2 heads;
cream – 1-1.5 kg;
parsley - a bunch;
salt – 2 tbsp. l.;
ground black pepper.

Cooking method:

Chop the greens and combine with finely chopped garlic.
Cut the caps off the tomatoes (make small cuts, not all the way through).
Place a generous portion of minced garlic and parsley into each cut.
Place vegetables in a saucepan or large bowl in rows.
Pour in cold brine (water + salt).
Place under pressure for a day at room temperature. And then put it in the refrigerator for another two days.

Is it possible to freeze tomatoes for the winter?

During the harvest season, the price of tomatoes is the lowest of the year. If you do not grow tomato plantations, the beginning of autumn is a good time to buy juicy vegetables, freeze and eat until next summer. The taste of frozen fruits will change slightly if you use the shock mode. Vitamins and flavor are also preserved during defrosting.

Answering the question, is it possible to freeze tomatoes, definitely yes. The main advantage of the method is saving money, since in winter and early spring the price of vegetables in Central Russia is 2-3 times higher than in summer and autumn. The advantages include the speed of the process, in contrast to drying or preservation. The housewife’s task is to prepare the product and package it, then all that remains is to defrost it as needed.

Disadvantages of freezing include structural change in the crop. Vegetables are used more often for subsequent heat treatment, for example soups, sauces

It is also important to monitor refrigeration equipment. A prolonged power outage will cause vegetables to melt and re-freezing is prohibited.

Mastering cold pickling of tomatoes

This can be done in both tubs and jars. In order to use jars, you need to fill a clean three-liter jar with tomatoes, washed and pierced near the stem. During this process, they are topped with currant, horseradish, cherry leaves, peeled garlic and dill. Pour coarse salt, three tablespoons, and granulated sugar, one tablespoon on top, pour cold water and add 9% vinegar.

We close the jar with a plastic lid and place it in the cellar or refrigerator. We learned how to cold salt tomatoes in a jar. Now the recipe for the tub. Place half of the prepared seasonings on its bottom, then the washed tomatoes and the remaining spices. Fill with cold brine (700 grams of salt per ten liters of water). On top there is a wooden circle and oppression. After a couple of days, move from room temperature to a cold place, if necessary, add brine prepared from the ratio: per liter of water - 9 grams of citric acid and 20 grams of salt. Most likely, you have no questions left about how to pickle tomatoes for the winter

The best recipes for pickling tomatoes in liter jars

Traditionally, tomatoes are rolled into three-liter jars. Although there are recipes that are designed for smaller containers.

Let's look at them below.

Dessert tomatoes

This is a famous Soviet recipe for savory tomato preparations.

You will need:

Tomatoes, cut into quarters per liter jar;
Water per liter jar;
1 teaspoon salt;
3 teaspoons sugar;
2 bay leaves;
3 black peppercorns;
3 pieces of dry cloves;
1 tablespoon sunflower oil;
3 tablespoons of 6% vinegar;
1 teaspoon of gelatin in the form of jelly;
3 onion rings;
a quarter teaspoon of ground cinnamon.

The cooking algorithm is as follows:

Salt, sugar, bay leaves, pepper, cloves and cinnamon, pour 0.5 liters of water and boil for 3 minutes.
Cool the marinade, strain it and add vinegar and gelatin.
Pour oil into a jar, add bay leaves, peppers, tomatoes and onion rings.
Pour in the marinade and cover the jar with a lid.
Place the jar in boiling water for 5-10 minutes.
Take it out and roll it up.

Tomatoes marinated with bell pepper

An interesting way to marinate tomatoes with bell peppers.

Ingredients:

Small tomatoes per liter jar;
Water per liter jar;
2-3 bell peppers, cut into quarters;
1 teaspoon salt;
3 teaspoons sugar;
2 bay leaves;
3 black peppercorns;
3 pieces of dry cloves;
1 tablespoon sunflower oil;
3 tablespoons of 6% vinegar;
3 onion rings;
a quarter teaspoon of ground cinnamon.

The cooking algorithm is as follows:

Salt, sugar, bay leaves, pepper, cloves and cinnamon, pour 0.5 liters of water and boil for 3 minutes.
Cool the marinade, strain it and add vinegar.
Pour oil into a jar, add bay leaves, peppercorns, tomatoes, bell peppers and onion rings.
Pour in the marinade and cover the jar with a lid.
Place the jar in boiling water for 5-10 minutes.
Take it out and roll it up.

Tomatoes in their own juice

For this recipe you only need tomatoes. You want overripe, juicy tomatoes (for juice) and medium-sized tomatoes.

First, cook the overripe tomatoes in a saucepan until the skin comes off.

Let cool. Transfer the boiled tomatoes into a sieve and rub them through a colander or sieve.

Pour the resulting juice into a jar, where we place the whole fruits.

Place the jar in a pan of boiling water to pasteurize, then roll it up.

Pickled tomatoes

You can also make pickled tomatoes with regular marinade in a liter jar.

Ingredients:

Tomatoes of the same ripeness without stalks;
Water – 3 liters;
Vinegar 6% – 500 ml (it is better to take wine or apple);
70 g salt;
70 g sugar;
3 dill umbrellas (more, to taste);
20 grams of mustard seeds;
10 grams of horseradish (more to taste);
Bay leaf (3 pieces);
Basil (2-3 leaves to taste).

Preparation:

Place tomatoes and bay leaves in a jar;
Prepare the marinade in a saucepan (mix salt, sugar, dill, mustard, horseradish in boiling water);
As soon as the liquid boils, add vinegar, stir and remove from heat;
Pour the marinade into jars;
Place the jars in boiling water for 10 minutes to sterilize, remove and roll up.

Dry pickling of tomatoes

Wash the tomatoes and place them in a tub or other suitable container, sprinkling each layer of tomatoes with coarse salt. For 10 kg of tomatoes you will need approximately 1-1.2 kg of salt. Cover the tub with a circle and place a small pressure on top. Tomatoes should be stored in a cool place.

There is also a way to quickly dry pickle tomatoes, but such salted tomatoes are not intended for storage: they need to be eaten immediately. Cut off the bottoms of the washed tomatoes, pour 1 tsp inside each tomato. salt without a slide and put a piece of garlic. Place the tomatoes in a suitable container and leave at room temperature for two days, then put them in the refrigerator.

Whatever methods of pickling tomatoes you use, it is important to remember that for pickling you should select tomatoes with dense pulp of the same degree of ripeness. Only strong, whole fruits without damage are salted.

Housewives' imagination knows no bounds, especially when it comes to tasty and healthy food for their loved ones, and they don't just make winter preserves, they come up with various methods of canning - hot, dry and cold methods of pickling tomatoes

. Here are three options that you should definitely try to decide which one you like best.

So, first, let's look at hot canning options so that we have them in our collection. You will need two kilos of medium-sized tomatoes (it is preferable to use cream for preservation), you also need to take two carrots, five cloves of garlic, two bell peppers, one “light”, half a stalk of tarragon and celery, three dill umbrellas, 10 black peppercorns, two clove bud, five currant leaves, five cherry leaves, citric acid on the tip of a knife. You can also use the old Russian recipe to put a few oak leaves in a jar so that the tomatoes remain strong after heat treatment. You will also need a liter of water, two tablespoons of sugar, a spoonful of coarse salt, and four bay leaves.

The hot method necessarily includes brine in the recipe; it must be prepared using boiling water and poured into jars while boiling. First you need to put the brine to boil, boil water for 10 minutes, with diluted sugar, salt, adding a bay leaf.

At this time, you need to fill the jar with ingredients, it is advisable to maintain the sequence: you need to lay out garlic, slices of bell pepper, a piece of chili, tarragon, carrot slices, sprigs of dill, black peas, clove buds, currant, cherry, oak leaves, and then fill the container to the top tomatoes.

Filled jars must be sterilized. The usual method is also suitable for this: pour boiling water into the pan up to the shoulders or place them on a wire rack, and the water will bubble below. A three-liter jar should be sterilized for 20 minutes, and a liter jar - 10.

Pour in the brine. Now you need to add citric acid: for three liters with a slide on the tip of a knife, and for two liters - without a slide. Roll up, turn over and cover with something warm until cool.

What to do if you open the jar and the tomatoes are not ready?

If, after opening the jar, it turns out that the snack is not yet ready, then you should not think that all the work was in vain, since this situation can be easily corrected. First of all, it is recommended to drain the old brine from the container and bring it to a boil. At this stage, you should think about adding herbs and spices, which are clearly missing after tasting. After this, the hot solution must be poured back into the jar and sealed again, sent for storage, in which the optimal air humidity and room temperature must be taken into account.

Just don't laugh. A family tragedy unfolds. I just finished canning tomatoes. The husband, impressed by the aromas of the spices, asks to give him a jar so that he can open and eat it tomorrow. I say that they won’t be marinated until tomorrow, he shouts that he will do with his jar what he wants and when he wants. In general, I gave him the jar, of course. But until tomorrow they will not be the same as in winter. When will they be? In 3 days? A week later? When can I open them so that they are fully prepared?

https://sprashivalka.com/tqa/q/28646914https://lady.mail.ru/advice/252-kak-pravilno-solit-pomidory/https://borodatiyvopros.com/questions/35295/https:// mahnem-ru.ru/kogda-mozhno-est-marinovannye-pomidory-posle/

How do you know when the tomatoes are ready?

You can eat pickled tomatoes the next day, but much depends on the variety of tomatoes, the quality of the main product and the composition of the brine. You can determine whether the product is ready by appearance or taste after opening the jar.

Taste

To understand whether the workpiece is ready, you should try it. The tomatoes should be thoroughly soaked in brine. Their taste will directly depend on the composition of the marinade, so when making preserves you must strictly adhere to the recipe. If they are sweetish and do not have a characteristic sourness, and their taste is more like fresh tomatoes, then, most likely, the product has not been fully pickled and needs further impregnation.

By color and appearance of the vegetable

It is almost impossible to determine whether the preservation is ready by appearance, since the tomatoes do not change it and still have a bright color. The dense texture and durable skin remain even after several months.

Also, the appearance of the fruit depends on the type of product used, so it is impossible to identify specific standards by which the readiness of the snack is determined.

Marinated tomatoes with garlic

Their spicy, pungent taste and pleasant aroma make this dish desirable on any table. There is more than one way to prepare this crop with this particular “accompaniment”, and this is explained by the fact that these vegetables form a wonderful “duet”. It is advisable to roll the dish in liter glass jars.

Ingredients

To prepare tomatoes marinated with garlic for the winter, you will need the following ingredients:

Tomatoes – 1.5 kg;
Sweet pepper – 2 pcs.;
Hot pepper – 1/2 pod;
Garlic – 2 heads;
Salt – 2 tbsp. l.;
Water – 1.5 l;
Parsley - a large bunch;
Sugar – 2 tsp;
Table vinegar – 70 ml.

Choose meaty vegetables as your main product, preferably round in shape. The indicated amount of ingredients is enough to make 2 liter jars of preparations.

Preparation

This is a simple recipe, the delicacy is prepared like this:

Wash greens and vegetables well;
Cut the sweet pepper into thin strips;
Peel the garlic, rinse, and separate into cloves. If they are very large, you can divide them into 2 parts;
Cut the hot pepper into thin rings. You don’t have to remove the seeds from it;
Using a knife, make indentations in the tomatoes in the area of the tail. Place garlic in them;
Having previously sterilized the jars, place chopped parsley and several strips of pepper on their bottom;
Place the tomatoes in liter jars for the winter so that they fill them completely;
Add hot pepper;
The product should be marinated in a specially prepared liquid. Add salt and sugar to hot water and let the liquid boil. Then pour vinegar into the marinade and boil it again;
Pour the composition into the main component, after which it is necessary to sterilize the containers for 10 minutes;
Twist them, wrap them in a warm towel or blanket, wait until they cool completely. When they have cooled, store them in the cellar or pantry. It is advisable that the storage location be cool.

There is another simple but popular recipe for preparing a dish from these two ingredients, which produces a very tasty winter delicacy. Among housewives it is known as “In the Snow”.

The ingredients you will need are:

Tomatoes – 1.5 kg;
Garlic – 8-10 cloves;
Sugar – 3 tbsp. l.;
Water – 1.5-2 l;
Salt – 40 g;
Mustard seeds – 1 tsp;
Black peppercorns – 4-5 pcs.;
Vinegar – 40-50 ml.

To make the dish tasty, winter tomatoes with garlic “In the Snow” are prepared as follows:

Rinse all used vegetables. Using a toothpick, pierce the main product in the area where the tail is attached. This is necessary so that, once rolled up, the vegetables do not burst;
Grind the garlic, for which you can use a special press, blender, grater or knife;
Place tomatoes in a sterile 3-liter jar and fill them with boiling water to the top of the container. When laying them down, there is no need to compact the vegetables so as not to crush or damage them. They should stand in water for a quarter of an hour;
While the culture is infusing, you need to prepare the marinade. Heat the water, add salt and sugar to it, let it boil, and after a minute pour in the vinegar. Remove marinade from heat;
Drain the water from the jar, place garlic and mustard seeds in it, pour in the marinade to the top, roll it up using a sterile lid;
Turn the container upside down, wrap it in a blanket or blanket, and let it cool in this form;
Take it to the pantry or cellar. When the container has cooled, you can gently shake it so that the garlic is evenly distributed throughout the contents of the container.

According to any of these recipes, a spicy appetizer will be appropriate for any table.

Watch this video on YouTube

Lightly salted tomatoes in a bag

Time: half an hour (+ 2 days).
Number of servings: 2-3 persons.
Calorie content: 23 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

An appetizing snack can be made in a plastic bag. This dish is classified as easy, quick and very tasty. For this recipe for lightly salted tomatoes, no marinade is used; the vegetables are pickled in their own juice. To enhance the taste of the pickle, you can add a little lettuce pepper . When the tomatoes are ready, it is better to transfer them to a jar.

Ingredients:

cream – 1 kg;
salt – 2 tbsp. l.;
bell pepper – 3 pcs.;
fresh herbs (any) - to taste;
black pepper.

Cooking method:

Purchase a durable bag with a zip fastener in advance (you can use a regular one).
Place coarsely chopped tomatoes inside.
Then add salt, pepper, seasonings to taste.
Seal the bag well and gently shake the ingredients until combined.
Place the preparation in the refrigerator for two days. Turn the bag over several times so that the lightly salted tomatoes are thoroughly saturated with juice.

How to salt tomatoes correctly

Homemade salted tomatoes are a delicious vegetable snack that cannot be compared with store-bought products. Its main advantage is that vinegar is not used for pickling. In the old days, tomatoes were salted in barrels, as were cucumbers and cabbage, as well as in large, two-bucket enamel pans. However, it is most convenient and optimal to use glass jars for pickling tomatoes - liter, two- and three-liter. Small varieties of tomatoes, like cherry tomatoes, pickled in half-liter jars look very nice. But when you start salting tomatoes, you need to immediately decide how many and what kind of jars will fit in the refrigerator, since unlike canned (pickled) tomatoes, salted ones must be stored in the refrigerator. In addition, it is recommended to use salted tomatoes before the New Year, since during long-term storage they lose most of their vitamins and taste. And in order for salted tomatoes to turn out tasty, vigorous (sharp), fleshy, and not watery, you need to consider the following rules:

• Both ripe red tomatoes with dense pulp and unripe pink, brown and green fruits are suitable for pickling. They need to be sorted by degree of ripeness and salted separately. Of course, you need to immediately remove broken, spoiled and soft fruits.

• Wash the tomatoes thoroughly. For better salting, you can pierce them near the stalk using a wooden toothpick.

• Prepare and wash with hot water, or better yet, sterilize the jars. Wash cooked herbs and herbs. Typically, horseradish leaves and roots, dill, celery and parsley, cherry leaves or blackcurrant leaves, garlic, bitter, allspice and capsicum peppers, mustard seeds, coriander seeds, cloves, and bay leaves are used for pickling. Greens are usually placed on the bottom of the jars, in the middle and on top.

• Place (do not compact or squeeze) tomatoes, herbs and spices into the prepared jars. The last one - on top - should be a leaf of horseradish, it will prevent the tomatoes from becoming moldy. Some, as such a “preventive” measure, add a little vegetable oil, literally 1 teaspoon, to jars filled with brine. The oily “spot” will block air access to the tomatoes.

• Hot (not boiling) or cooled brine is used to pour tomatoes. As a rule, brown and green tomatoes are poured hot, and red ones are cooled.

• In some recipes, in addition to salt, sugar is also added to the brine. On average, 1.5 liters of water for pickling ripe tomatoes requires 100 g of salt, for brown ones - 120 g, green - 140 g. There is no need to pour the brine right up to the neck - during the fermentation process it can flow over the edge. The jars are closed with plastic lids and left for 2-3 days at room temperature. During this time, the brine should ferment - bubbles will appear in it. After fermentation, the brine becomes clear. Then the cans of tomatoes are put into the refrigerator. After 20 days, tomatoes can be eaten.

How to grind tomatoes

There are many options for how to prepare lightly salted tomatoes. To get fragrant, beautiful and very tasty tomatoes, you need to familiarize yourself in detail with the technology of the culinary process and strictly follow it. First, prepare all the ingredients, and then proceed directly to salting. Here are some useful tips to help you properly grind red fruits:

To make vegetables more tasty and aromatic, they are salted in pieces (cut into 4 parts) or pierced with a toothpick in the area of the stalk. In addition, they are better salted.
Lightly salted tomatoes are made in glass containers, pans, and bags. It is convenient when the container is wide and spacious.
To enhance the taste, you can stuff the fruits (red, green). Garlic, herbs (parsley, dill, onions, cilantro), cabbage, lettuce or hot peppers are often used as filling.
After pickling, it is better to store tomatoes in the refrigerator, because this way they last longer. Another secret: to prevent the lightly salted appetizer from turning sour, the lid of the jar must be greased from the inside with mustard.

What varieties of tomatoes to choose

It is recommended to take firm, undamaged, unripe vegetables for pickling . The “cream” variety, cherry tomatoes and similar options are perfect. You can harvest red, yellow and green fruits. The yellow ones are sweeter, while the green ones have a sour, piquant taste. It is desirable that all fruits for pickling be the same size and the same level of ripeness.

How much to salt tomatoes

The duration of pickling, as a rule, depends on the specific recipe, the desired result, the method of fermentation and the variety of tomatoes. The average cooking time for lightly salted tomatoes ranges from one day to several weeks. In some cases it will take about 1-2 months. For example, hot salting lasts 3-7 days, and cold salting lasts from 2 to 4 weeks. You can also prepare vegetables for the winter.

The most delicious recipe for instant Korean tomatoes

You'll also love this quick, savory Korean snack, dry-cooked in a bag. If you like to cook lightly salted vegetables this way, be sure to try this recipe.

Ingredients:

Tomatoes – 1 kg
Garlic - 0.5 heads
Hot pepper - 0.5 pcs
Bell pepper - 2 pcs
Dill - 1 bunch
Parsley - 1 bunch
Cilantro - 1 bunch
Allspice peas - 5-6 pcs.
Ground coriander - 1 tablespoon
Salt - 1 tablespoon
Sugar - 1 tablespoon
Wine vinegar or 6% - 3 tablespoons
Vegetable oil - 50 ml

Preparation:

1. Finely chop all the greens and place in a deep dish. Pass the garlic through a press and add it there. Then add sweet peas, coriander, salt, sugar, vinegar and vegetable oil. Mix everything well into a single mass.

2. Cut the sweet pepper into half rings, or straight with seeds. Cut large tomatoes into two halves. And pierce the cherry tomatoes on all sides with a toothpick so that they marinate better later. Cut the hot pepper into rings at the very end, as many as you need according to your taste. Put everything in a bag. Place the greens from the dish there.

3. Tie the bag and turn it over very carefully so that all the products are distributed evenly. Just don't shake it. Then leave to infuse for two hours at room temperature. Then put it in the refrigerator for a day.

4. In a day you will be able to put on the table a wonderful, aromatic, spicy tomato appetizer.

Well, my dear friends and blog guests, I have described all my favorite recipes for quick preparation of pickled tomatoes. This summer snack should not leave you indifferent, as it turns out very tasty, regardless of the recipe you choose.

All methods are very good and easy to do. In fact, you can also add your favorite spices and seasonings to any of the recipes, thereby making the snack even tastier for you. Try, choose and experiment.

Lightly salted green tomatoes

Time: 30 minutes (+ 24 hours for salting).
Number of servings: 3-4 persons.
Calorie content: 34 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The first way to prepare a fragrant, juicy and tasty snack is lightly salted green tomatoes. Sometimes the fruits are replaced with yellow tomatoes. Sugar is added to the marinade, so a slight fermentation occurs during the salting process, which allows you to achieve a piquant, spicy taste . The main thing is that the tomatoes are strong and undamaged. Lightly salted tomatoes are made relatively quickly - about 24 hours.

Ingredients:

cream – 2 kg;
sugar – 3 tbsp. spoons;
salt – ½ tbsp. l.;
water – 1.5 l;
garlic – 4 cloves;
apple cider vinegar (5%) – 1 tbsp. l.;
dill – 1 bunch;
chili pepper – ½ part;
ground black pepper.

Cooking method:

Wash the vegetables well, remove the stems.
Chop the garlic with a sharp knife.
Pour the water into a bottle or large bowl. Add sugar and salt. To stir thoroughly. Then add vinegar.
Place garlic and dill sprigs in a jar (leave a little).
Distribute green fruits on top, pepper and add chili.
Pour in brine. Add the remaining dill.
To cover with a lid.
Place in the refrigerator for a day.

I spun the tomatoes, but how long before you can eat them?

There are a lot of snacks using this vegetable crop, and they are all unique in their own way. After rolling up the tomatoes for the winter, just 2 days later you want to open the vegetables and try them, but this is not recommended. When to eat tomatoes must be determined depending on the method of twisting, of which there are only three: pickling, canning and pickling.

Pickled

The tomatoes are pickled for a week, but even after the process is completed, the product will not be completely ready. To consume tasty and aromatic tomatoes, you should wait at least 2-3 weeks.

Important! To make tomatoes pickle faster, you should use special quick recipes. They provide for the use of small products or cutting them into slices

Canned

From the moment of preparation, rolled tomatoes should remain in the jar for at least 3 weeks; the best option is to wait 2 months. During this time, all layers will be evenly saturated.

Salty

To pickle tomatoes, you must wait at least 14 days. Experienced housewives advise taking the workpiece out of the cellar only after waiting until the product is completely ready a month after twisting. If you open the jar earlier, you can get lightly salted tomatoes, which also have a pleasant taste and are quite suitable for consumption. In such a case, it will be more convenient to pickle them in a saucepan and leave them to steep for several days.

Is there any harm possible?

It is unlikely that in our country you can meet a person who refuses to eat 1-2 sweet and sour pickled tomatoes at the holiday table. Some researchers even claim that two-thirds of people prefer pickles to fresh tomatoes. But, despite such popularity, in some cases the amount of this product eaten must be controlled and reduced:

First of all, excessive consumption of pickled tomatoes is dangerous for people who have problems with the functioning of the cardiovascular system. The reason for this is the high salt content. For the same reason, those who have urolithiasis or cholelithiasis should refrain from snacks.
Oxalic acid is one of the causes of kidney stones.
Pickled tomatoes have a choleretic effect, therefore they are prohibited for consumption in case of inflammation of the liver, gall bladder and related diseases.
Individual intolerance.

Dry method of pickling tomatoes

Wash the tomatoes and place them in any suitable container. At the same time, sprinkle each layer with coarse salt. Prepare a little more than one kilogram of salt for 10 kg of tomatoes. Cover the tub with a circle and put pressure on it. Place the container in a cool place and you can store it all winter. There are other, lesser-known ways to pickle tomatoes in jars.

For example, another option is dry pickling, in which the tomatoes need to be eaten immediately, since they are not intended for storage. Cut off the bottoms of the washed tomatoes, pour one teaspoon of salt into each of them and put one piece of garlic. Carefully place in a jar or other suitable container, leave to brew for a couple of days and then put in the refrigerator.

Homemade tomatoes

If you traditionally roll up pickled tomatoes with your own hands, then we can only congratulate you. You are preparing mega-healthy products. Firstly, you know exactly what herbs and spices were added, and secondly, you are sure that the preservation does not contain any aromas or flavor enhancers.

Red, pink and yellow tomatoes are suitable for homemade preparations. Moreover, the latter contain the smallest number of allergens, so they are less likely to cause severe reactions.

If we talk about the composition of pickled tomatoes, then we need to emphasize the content of magnesium, sodium, selenium, copper, potassium, and zinc. In addition, do not forget about vitamins: A, E, D, K, C, B and the acids necessary for the body: malic, citric. Well, now let's talk about the benefits of pickled tomatoes.

Strengthening the heart and blood vessels

The group of B vitamins, which is part of tomatoes, takes care of the condition of blood vessels. Thanks to this, the walls are strengthened, the elasticity of the arteries increases, and blood flow is normalized. This leads to improved heart function.

Boosting immunity

Pickled tomatoes contain vitamin C and lycopene. These components activate the immune system to fight infections.

Sweet and sour tomatoes (Photo: www.maggi.ru)

Strengthening Bones

Thanks to calcium, pickled tomatoes have a beneficial effect on bone tissue and increase their density. The product resists the development of osteoporosis, protects against fragility and reduces the risk of fractures.

Normalization of the nervous system

Pickled tomatoes help strengthen the nervous system. Thus, they improve the psycho-emotional state and serve as a good preventive measure for the development of depression.

Activation of exchange

The contained vitamin A promotes the accelerated occurrence of many intercellular exchanges. Thanks to this, metabolism is activated. In addition, vitamin A, in combination with vitamin E, helps slow down the aging process.

Improved vision

Pickled tomatoes contain beta-carotene. This substance is very useful for the organs of vision. It reduces eye fatigue, improves the condition of the retina and even protects against some vision pathologies.

Yellow tomatoes are less likely to cause allergic reactions (Photo: poezhka.ru)

Cancer prevention

Pickled tomatoes reduce the risk of developing cancer cells in the body. Therefore, it is recommended that this dish be included in the diet of all people as a prevention of cancer.

Store tomatoes

If you don’t have the time or desire to make canned food yourself, then you shouldn’t force yourself. Delicious and aromatic tomatoes can be purchased in the store.

To avoid making a mistake with your choice, try to adhere to the following recommendations:

Read the composition.
Pickled tomatoes should not contain flavorings, thickeners, dyes, or spice extracts.
Look at the marinade.
Do not take tomatoes with cloudy brine. Such a marinade usually indicates that the seal of the jar is broken. There is a high risk of getting poisoned.
Pay attention to tomatoes.
Try to buy those packages in which all the tomatoes are of the same variety and size. In addition, the tomatoes should not have any damage (black spots, spots, etc.)
Attention to the deadline.
Tomatoes rolled without chemicals can be stored for no more than 24 months. If you buy tomatoes that have a shelf life of more than 2 years, you can be sure that they contain chemical components.

How long can canned cucumbers, tomatoes and salads be stored in jars?

Exactly until these conditions are met!

Nadya, how many years in advance do you close the banks? Can't you really eat a five-year-old? I still have a few cans left over from last year, but we started with them and have already done well. By chance, among them we found a jar of garlic arrows from 2017, preserved and tasted no different from fresh ones. They stopped eating jam altogether; some jars have been standing like this since 2015. Now we take it out one at a time, it’s not even candied, maybe because it’s well closed. For what year do banks confuse you?

But here’s what I read, it happened that I cut off spoiled tomatoes and used them for preparations, but now I won’t

Crumpled sides are a source of fungus. It is best to preserve firm, rosy apples, uncrushed berries and unspoiled tomatoes.

“The fact is that all the bruises, bruises and brown sides of vegetables and fruits are a source of mold fungi,” says Lyudmila Denisenko. -And mold produces a compound that is hazardous to health—patulin. Even if you carefully cut out the damaged side, and finely chop the rest and cook it, this will not protect you from infection. Molds affect the entire fruit. And if patulin in fresh apples, tomatoes, and berries can cause food poisoning, then it will not go anywhere in prepared products. This persistent infection is not killed by boiling, frying and sautéing (in general, rotten tomatoes should not be used in roasted soups either). Over time, the preparations containing fruits and vegetables infected with the fungus release poison, which gradually destroys the liver. So it's not worth the risk. Put spoiled fruits into compost, and only good ones into jars!

Discussion in our VKontakte group:

Svetlana Sadikova: I’ve had them for years. There is a vacuum there... The main thing is that the lid does not rust. Tatyana Orekhova: When I got married, my mother-in-law had preparations. She didn't remember what years. You take a jar of cucumbers, the cucumbers look whole, the brine is clear, the lid is like new. You open it... and the cucumbers instantly turn into dust in the brine, the brine is cloudy. Elena Mitseika: Last year’s results were definitely good. Yes, and the year before last should be normal, it was rare that there was something not tasty. Marina Zavyalova: There are always last year’s ones, we eat them, everything is fine Lyubov Titarenko-Malygina: I keep them for no more than 3 years. Svetlana Kudryashova: Three years are quite good! It's not worth it any longer! Galina Prokhnitskaya: If the brine is not cloudy, the lid is not swollen, then everything is fine! We always finish eating something that’s not the first year, open the jar, you’ll understand right away by the look!

You can participate in the discussion by going to the page in our VKontakte group.

Marinade for tomatoes without sterilization

Since marinade for tomatoes in a 3-liter jar will be prepared without sterilization, it is important to thoroughly wash all ingredients suitable for this, in particular tomatoes, bay leaves and the herbs used. Fruits should be placed like this: large ones on the bottom, small ones on the top. This will make it easier to fill the container.

fine sugar – 0.2 kg (or a faceted glass);
table salt – 1 large spoon;
apple cider vinegar or regular 9% vinegar – 5 tbsp. spoon;
black and/or sweet peas – 10 pcs.;
bay leaf – 2-3 small leaves;
greens, cloves and garlic - optional.

Wash the cans of soda well, sterilize and dry. Place bay leaves, peppers, herbs, and tomatoes in them. Pour boiled water over it and cool. Drain the liquid into the pan through a special lid with holes. Add sugar, table salt. When the water boils, carefully pour vinegar into it and immediately turn off the gas. Pour brine into jars. Close the containers with iron lids and, turning the bottom up, put them in a warm place and cover. When it cools down, take the cans of tomatoes to the cellar. Store for 12-18 months.

Which tomatoes are suitable for pickling?

Not all tomatoes can be canned.

Specimens that are too large are not suitable (they will not fit into the jar). It is also better not to use juicy tomatoes for pickling.

Those varieties whose fruits have thin skin are also not suitable. Due to the influence of the marinade, they will simply burst and spread in the jar.

Thus, tomatoes with the following characteristics are suitable for pickling:

size – medium or slightly smaller than medium (to easily fit into the jar);
dense structure, especially the skin;
increased sugar content in the pulp;
disease resistance;
simultaneous maturation;
good keeping quality.

That is, as you can see, these are all the qualities that allow tomatoes to withstand heat treatment and maintain integrity.

Among the varieties and hybrids for pickling, it is worth taking the fruits of De Barao red, Miracle of the World, Scarlet Candles, Lady's Fingers, Cadet, Aquarelle, Rio Grande, Sanka, Moscow Delicacy, etc.

Cooking features

Even a novice cook can quickly pickle tomatoes, since the technology for preparing this snack is not complicated. Knowing a few things will allow you to get an impeccable result.

For quick pickling, choose medium-sized tomatoes. Most housewives prefer the fruits of the Slivka variety. Slightly less popular varieties are Lady's Fingers and Adam's Apple. Cherry tomatoes of various varieties are not inferior to them.
Large vegetables can also be salted quickly, but they will have to be cut into 2–4 parts, otherwise they will take a long time to salt.
Tomato fruits selected for pickling must be of the same variety, approximately the same size and degree of ripeness, otherwise they will be unevenly salted: some fruits will be lightly salted, others will be over-salted.
To quickly pickle tomatoes, a hot marinade is usually used. You can make the appetizer in a cold marinade, or even without any marinade at all, but you will have to wait a little longer for the results. The salting process is also accelerated by increasing the amount of salt, sugar, adding vinegar, lemon juice, however, you should be careful with the introduction of such components, as this may negatively affect the taste of the finished tomatoes.
You can quickly pickle tomatoes in a saucepan, glass or ceramic baking dish, jar, or plastic container. Only aluminum cookware will not work, as this material comes into contact with acids, forming harmful substances and giving the snack an unpleasant metallic taste.
Many housewives quickly use jars to pickle tomatoes. It is enough to wash them well; there is no need for sterilization. Jars of instant salted tomatoes are not rolled up, but covered with plastic lids. In this case, the containers do not have to be filled to the very neck. It is convenient to remove tomatoes from jars using tongs.

Instant salted tomatoes are usually ready to eat within a few hours, but at this time they are lightly salted. They become truly salty after sitting in the refrigerator for 2-4 days. They also need to be stored in the refrigerator. If the storage conditions are met, the snack will not spoil for at least two weeks, sometimes even for a month. But it turns out so tasty that it’s unlikely to last that long.

Prepare quick pickled tomatoes:

After washing the tomatoes in cold water, prick them in 3-4 places around the circumference using a toothpick. It is important to pierce the skin, but not to tear it, it should not crack and “come apart”.
Remove the garlic from the peel, leaving the cloves whole.
Cut the hot pepper into several thick rings.
We fill clean jars with tomatoes, distribute all types of peppers, add young and mature dill, and cloves of garlic.
Heat 2 liters of water to a boil, stir salt and sugar in them until dissolved - quickly pour over the preparations.
Now the task is to cool these jars as quickly as possible. To do this, you can put them in a bowl of ice water. As soon as the brine in the tomatoes has cooled, pour it back into the pan, let it boil again, add vinegar and finally pour in the tomatoes.

Cover with clean plastic lids, cool at room temperature and place in the refrigerator. In a day, quick pickled tomatoes are ready! We also offer an unusual recipe for lightly salted cucumbers with mineral water .

Canned tomatoes prepared in a traditional marinade can be tasted no earlier than after 1.5 months. But in the summer, you also often want something “salty,” something quick from the harvest from your garden. For such a case, there are many quick recipes. Let’s share one of these pickling methods , after which you can taste the tomatoes after 24 hours.

How long does it take to marinate tomatoes?

Canning is perhaps the only culinary process in the world that preserves most of the beneficial elements of vegetables. It extends the shelf life tenfold and allows you to enjoy them even in winter. One of the favorites in our country are pickled tomatoes. There are many types of canning, and not every housewife knows how long tomatoes are marinated in a jar.

How to tell when tomatoes are ready

Before you start pickling, you need to know how long after seaming you can eat pickled tomatoes. Lightly salted ones will be ready within 24 hours, the rest within a few weeks, or even a couple of months. This directly depends on the variety of the vegetable, as well as on the size of the fruit and the recipe used. Personal preference also plays a role in how long you marinate. Some people prefer a barely salted product, close in taste to a fresh one, while others cannot imagine tomatoes without the spicy pungency and dizzying aroma of spices.

Taste

This pickled vegetable tastes sour, with the smell of acetic acid and spices used in cooking. It may also differ depending on the variety: sweet types of tomatoes suppress the preservative more, and the product becomes more tender. Medium-sweet varieties will have a piquant taste with sourness. If the product is sweet and resembles fresh fruit, then it is not ready yet. The tomatoes should be well saturated with brine.

Attention! A prerequisite for uniform salting is the size of the vegetables - they must be selected approximately the same size.

By color and appearance

Based on these signs, it is difficult to understand how long it will take to eat pickled tomatoes, since after seaming they firmly retain their original color. That is, no matter how they were salted, they remain in the marinade for quite a long period. The vegetable in the jar also does not lose the elasticity and density of the skin. With the correct pickling technology, the finished tomatoes are whole, not cracked, and there should be no pulp in the brine.

What determines the readiness of pickled tomatoes?

To ensure that the time and effort spent are not in vain, you need to take into account some of the subtleties of the process. One of them is the selection of the variety for pickling that is to be rolled. Not only the taste of the finished dish, but also the canning time depends on this.

Tomato variety

Among the many varieties that are ideal for pickling:

Royal cherry;
Canned pear;
Kinder;
Rocket;
Goldstone;
Ogonyok;
De Barao.

The fruits themselves should not be old, without damage, and of good quality. It is necessary to select those that ripened at approximately the same time and seal them in jars at the same time. If you can preserve small tomatoes, then after a month you can take a sample. For example, small cherry or plum tomatoes are salted in a short period of time.

To prevent fruits from bursting under the influence of lactic acid, the skin on them must be dense. This acid is produced through the saccharides found in tomatoes. If there are few of them, the fermentation process will not begin and the tomatoes will become moldy. Small fruits pickle faster and look better in a jar than large ones. Therefore, for these types of preparations, varieties with a high content of saccharides and small size are selected.

Brine composition

The quality of the brine components and, of course, the tomatoes themselves directly affects how long it takes to eat tomatoes after pickling. Particular attention should be paid to components such as salt and vinegar. If poor quality salt was used for the marinade, then it will be difficult to answer the question of how long it will take for pickled tomatoes to be ready, since the process will take longer and ultimately the product will be tasteless. It should be clean, free of foreign impurities, dry, preferably not old.

Vinegar is used at the acidity level recommended in the recipe. It is better to purchase it from a trusted manufacturer. Do not use expired acid for pickling.

Product quality

Nowadays you can find a huge number of recipes. But it is worth considering that those brine compositions that contain little salt are intended for long-term preservation. Salt and vinegar are the main components of the marinade, so their correct use ensures that the pickles are ready on time. If the brine is concentrated, the product will come up faster. The high temperature of the marinade also contributes to the rapid readiness of the tomatoes. In addition, the brine works more effectively when the jars are stored indoors.

Attention! It is very important in the process of salting not to deviate from the recipe - strict adherence to it will be the key to a tasty and healthy preparation.

What to do if the tomatoes are not ready when you open the jar

If guests suddenly come over or you want to treat yourself to pickles, you can get a young twist. The treasured jar opens, and then disappointment follows - the product turned out to be not pickled, the pulp looks like fresh, and the aroma of canning is barely noticeable. What to do in this case: it’s a pity to throw it away and it’s impossible to eat. Experienced housewives know how to save unsalted products.

The tomato rescue operation will be successful if you perform the following steps in order:

It is necessary to remove the vegetables from the jar and rinse them in a salt solution. It is prepared like this: one tablespoon per liter of boiled water at room temperature.
It is better to throw out the old brine. Experienced housewives in such cases prepare a new marinade.
The tomato jar is washed, sterilized, and a new sterilized lid is also taken.
Next, tomatoes are placed in it, which are then filled with marinade.
The workpiece is sterilized and closed with a lid.
Next, the jar is wrapped. It is advisable to keep the twist for a week in a room at room temperature or in a place where you can control the initial stage of marinating. The fact is that with repeated seaming there is a possibility of getting a cloudy brine or a bloated lid.

Important! If, after re-preservation, the marinade becomes cloudy or the lid swells, the product will have to be disposed of - it is unsafe to use such a product.

Fans of homemade pickles advise determining the readiness of pickled tomatoes based on the size of the fruit and the concentration of preservatives in the brine. Well, the main thing in this matter is the shelf life of the cans after rolling - they should be allowed to stand for a month. After this, you can safely enjoy the fruits of your culinary creativity.

Skinless tomatoes in their own juice - delicate salad

To prepare tomatoes in tomato paste use:

large, slightly overripe tomatoes (for making paste);
fresh red fruits with a dense structure;
sugar, salt, peppercorns;
garlic, herbs and apple cider vinegar.

The tomatoes are thoroughly washed, the stem is cut out and the skin is removed. To make the skin easy to remove, first immerse the tomato in boiling water and then cool it sharply. Blanched and peeled fruits are placed in jars with garlic and herbs, pour boiling water over again, let stand for 15-20 minutes and drain the brine.

At this time, prepare tomato paste. To do this, overripe tomatoes are passed through a blender or meat grinder until a homogeneous puree is formed. All this is poured into a saucepan and boiled over low heat for about 15 minutes with salt and sugar to taste and sunflower oil.

At the end of cooking, add a little table vinegar and fill the contents of the jars with hot juice, after which they immediately roll up the lids, turn them over and cool.

For piquancy, red and black ground pepper (to taste) is additionally added to the tomato juice during the cooking process.

When to pick tomatoes in a greenhouse: harvesting period and storage rules

The presence of a greenhouse on a summer cottage makes it possible to grow and harvest a rich harvest of tomatoes.

But not everyone knows how to properly and when to pick the first tomatoes in a greenhouse.

It would seem that what is difficult here? But compared to open ground, the yield in a greenhouse is higher, and the ripening process in greenhouses is more extended in time. Therefore, observing the timing and rules for harvesting fruits will help to guarantee the preservation of the harvest.

-from the climate zone;

-on the type of variety (early or late);

- on growing conditions (in open ground or in a greenhouse). For example, in a polycarbonate greenhouse, tomatoes will ripen until late autumn, unlike film shelters or open ground;

- compliance with agricultural technology, including tillage, timely application of fertilizers, maintaining optimal temperature and humidity.

How long does it take to marinate tomatoes in a jar?

It takes at least 1 week to marinate tomatoes. However, even after completing this process, it is not recommended to use the product. This can be done at least after 2-3 weeks.

To achieve faster results, you should use special recipes. They usually involve using small tomatoes or cutting vegetables into slices.

To get a tasty and healthy snack that can be consumed after a short period of time, you should follow the following recommendations:

Follow the recipe and proportions depending on the variety of tomatoes you plan to cook.
Give preference only to high-quality and unspoiled vegetables.
Follow hygiene recommendations when preparing snacks.
Strictly follow the rules of sterilization.
Provide banks with so-called quarantine before sending them for winter storage.