The best recipes for pickling tomatoes for the winter: pickled, salted, in jars

Tomatoes salted for the winter in preparation turn out to be spicy. They are good as an excellent appetizer, or just for dinner with potatoes. Roll up a couple of jars, and a day later open it and try it. If you like it, you’ll have time to cook more.

Tomatoes are just ripening in garden plots. The bushes are richly hung with red tomatoes, young green tomatoes and fruits with different barrels.

Let's decide which tomatoes are suitable for pickling. Experience shows that elongated fruits with dense skin and fleshy pulp are used for twisting in jars.

Try an experiment! Pour boiling water over a few selected tomatoes. If the skin does not burst, the tomato is excellent, its friends and neighbors are ready for pickling for the winter.

Sealing tomatoes for the winter - cooking secrets

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

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

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

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

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

Preservation storage methods

Home pickles in glass containers require keeping in darkened rooms with normal ventilation. Different places have their own rules:

cellar - allows you to store the rolled product for three years, subject to a temperature regime of 10-15 degrees;
balcony - containers are laid out in boxes or installed in special cabinets with doors (protecting from direct sunlight); at temperatures from 0 to 25 degrees, the preparations are suitable for food for about one and a half years;
pantry in the apartment - stored on shelves for up to two years, at temperatures of 18-25 degrees.

An opened jar can be stored in the refrigerator for no more than 48 hours. After the specified time, the activity and proliferation of bacteria in the contents of the container increases, for which the marinade serves as a nutrient medium.

Canning tomatoes is not only done in glass containers. Housewives use buckets, barrels and other available containers for their needs. Classic red or green vegetables can be replaced with cherry tomatoes. Professionals advise not to worry about the first failures - as young housewives gain experience, they begin to prepare not only standard, but also exotic preparations for the winter.

“Classic” tomatoes in a jar - a traditional method of salting

For one standard three-liter jar you will need the following ingredients:

medium-sized red tomatoes;
several umbrellas of fresh dill (2-3 pcs.);
bay leaf, peppercorns and 2-3 garlic;
2-3 leaves of currants or horseradish.

Glass jars are thoroughly washed, wiped and, if necessary, sterilized. Garlic, bay leaves, dill and other herbs are placed alternately at the bottom of each jar.

Well-washed and sorted tomatoes are placed in containers, stacked tightly against each other. All ingredients are carefully poured with boiling water and left to cool. At this time, they are preparing the marinade. For one jar in 1.5 liters of water, dilute 1 spoon of salt, 2 sugar and 50 grams of table vinegar.

As soon as the water from the first pour has cooled to room temperature, it is drained and the prepared hot marinade is immediately poured over the vegetables and herbs. The lids are rolled up, the pieces are turned over and wrapped in a thick, warm cloth or blanket.

To preserve more beneficial and flavorful properties, many people prefer to roll tomatoes in jars using the cold method without boiling water or sterilization. To do this, they are salted with the same ingredients, only instead of boiling water and double pouring, the brine is prepared from cold water (it is better to use well or artesian water). Before rolling the lids, add a little citric acid or a crushed aspirin tablet, which prevents mold from forming during storage.

In green

Green canned tomatoes for the winter will find their admirers. We cut the onion and hot pepper into rings, 10-12 cloves of garlic into slices, and the horseradish stalk into oblique slices. Divide the assortment equally into jars, add black peppercorns to taste. We cut green tomatoes on the side, insert a parsley petal and a clove of garlic inside each one. Place them tightly in jars, fill with boiling water, cover with lids and leave for 20 minutes. Then drain the water and add 2 liters of hot marinade from 2 liters of water, 3 tbsp. l. vinegar 9%, 2 tbsp. l. salt, 1.5 tbsp. l. sugar and bay leaf. All that remains is to roll up the cans and wrap them in a blanket.

Salted Cherry tomatoes with garlic and sweet pepper

A very tasty snack with small cherry tomatoes, for the preparation of which you take the following ingredients and spices per one liter jar:

fresh tomatoes - 600-700 g;
1 bell pepper;
dill, bay leaf, parsley;
garlic and allspice (5-7 peas).

In a pre-prepared and well-washed jar, place dill, allspice peas and used herbs with garlic at the bottom. Next, tomatoes and sweet peppers in dense layers. To make the appetizer spicy and piquant, you can add capsicum to the main ingredients, but no more than a quarter of a small pod.

Boil water on the stove, add bay leaf, salt and sugar. Hot boiling water is poured into the containers and left to salt for 25-30 minutes. After this time, the liquid from the jar is poured back into the pan, brought to a boil again, then vinegar is poured in, the jars are filled with new marinade and the lids are rolled up tightly. The jars are turned over, wrapped in warm cloth and sent to a cool cellar.

Such tomatoes have a pleasant sweet and sour taste, and they can be eaten within 10-14 days after seaming, served as an independent snack or as an excellent addition to various hot dishes.

Mint freshness

How else can you preserve tomatoes deliciously? We suggest experimenting with herbs and adding fresh mint. At the bottom of a liter jar we place 2 cloves of garlic, 4-5 peas of allspice and a sprig of mint. We place strong small tomatoes to the very top, alternating with mint leaves. One small bunch per jar is enough. Cook a simple marinade from 500 ml water, 3 tbsp. l. sugar, 2 tbsp. l. vinegar 9% and 1 tbsp. l. salt. Pour the hot marinade into a jar of tomatoes, cover with a lid, sterilize in a saucepan for 20 minutes, placing gauze on the bottom. We roll up the jar with a lid and wrap it in a terry towel. You can also use fresh basil instead of mint, it will give your tomatoes a spicy note of freshness.

Green tomatoes with spices - a simple salting recipe

Properly prepared green tomatoes have an interesting taste, so many people prefer to salt the unripe fruits and do this most often according to the cold salting recipe, which requires:

fresh green tomatoes - 1 kg;
sugar, salt and allspice;
well or artesian water;
dill, currant and horseradish leaves;
garlic and mustard seeds.

The vegetables are thoroughly washed, the garlic is peeled and divided into slices. The pan or jars are washed and, if necessary, sterilized. Dill umbrellas, currants and horseradish leaves are placed at the bottom of the container. Next, lay out the tomatoes - the larger ones on the bottom, and the smaller ones on the top layer.

Sprinkle the remaining herbs and mustard seeds on top. Add salt to cold, clean water, mix and pour the resulting solution over the decomposed vegetables and spices.

Then pour in a little vinegar. If tomatoes are prepared in enamel pots or barrels, then you can put a plate with a weight on top so that they stand “under pressure” for 1-2 days.

Eastern thing

Experimenting with spices will delight those who are tired of traditional combinations. Place a cinnamon stick on the bottom of the saucepan, 3 tbsp. l. sugar, 1 tbsp. l. salt and add a liter of filtered water. Bring the mixture to a boil, pour in 1 tbsp. l. vinegar 9%, keep on low heat for a couple of minutes. At the bottom of the jar we place 2 leaves of raspberries and currants, black and allspice peas, depending on the desired spiciness. Pierce the plum tomatoes with a toothpick and fill the jar tightly. Remove the cinnamon stick from the marinade, pour in the tomatoes and seal the jar. Turn it over and, wrapped in a towel, leave it until it cools completely.

You can easily make these summer preparations for the winter at home. If you found interesting ideas for yourself in our review, we will be only glad. Look for even more recipes from our readers, traditional and original, on the pages of the “Eat at Home” portal. And if you have signature pickling recipes in your culinary collection that you are especially proud of, tell us about them in the comments.

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.

Canned tomatoes halves in spicy sauce with celery

An unusual-tasting dish is obtained by using a hot sauce, such as Tabasco, or homemade sauce with black and red pepper and sprigs of fresh celery.

To prepare this savory snack we will need:

tomatoes – medium-sized, with a dense structure;
green celery stalks;
black and red pepper, ground;
dill, parsley, cilantro.

Some tomatoes are blanched and carefully peeled. Then cut into equal slices and place in a jar with pepper and spices. All this is poured with boiling water and allowed to cool, after which the water is drained.

At the same time, prepare a spicy, juicy filling. To do this, the remaining amount of tomatoes is cut into slices and sent to the pan. Chopped garlic, herbs, hot sauce, ground pepper, salt and a little sugar are also added there.

10 minutes after stewing, the contents of the pan are poured into a bowl and everything is brought to a puree state in a blender or with a special stirrer, after which it is passed through a sieve and brought to a boil again on the stove and vinegar is added.

Pour the hot solution into the containers and seal the lids tightly.

Recipe without vinegar

When preparing pickles, vinegar is usually always used. However, this product has many contraindications. To enjoy pickled tomatoes and not run into health problems, you can make a marinade without it. This will not affect the taste of the product.

Ingredients you need to prepare:

tomatoes – 6-7 pcs.
a couple of cloves;
a few black peppercorns.

For refueling you will need:

water – 1 l;
salt – 3 tsp;
sugar – 70 g;
citric acid – 3 g.

Follow the recipe:

Place the tomatoes in a container and pour boiling water over them.
Place a lid on top of the jar and leave for 15 minutes.
Then you need to drain the water into a measuring cup and add the amount of water mentioned in the recipe. This water will be used to prepare the filling.
Now you will have to combine water with bulk ingredients (salt, sugar, lemon).
Place the container on the fire and bring the dressing to a boil, keep on the stove for about 2 minutes.
Pour the boiling solution over the vegetables.
Next, you need to close the jars with lids and turn them upside down. Wrap them in a blanket, let them cool completely and send the twists to the place where they are supposed to be stored.

How to make delicious pickled cucumbers for the winter? Recipes here!

Lightly salted green tomatoes with apples - an ideal winter snack

It is better to salt tomatoes in this way in a barrel or bucket. If you follow the original recipe and age, you will get a tasty, juicy and refreshing snack.

To prepare tomatoes with apples in a barrel, you need to stock up on the following ingredients:

green tomatoes;
ripe, juicy apples (we use the “Simirenko” variety);
leaves of horseradish or black currant;
garlic, dill and other herbs;
salt, sugar and other spices to taste.

The apples are washed and cut into large slices. Tomatoes are pierced with a toothpick at the stem. Horseradish and greens are washed and chopped. Next, the tomatoes, along with the apples, are placed in a saucepan in layers, covering each layer with cherry leaves, currants and cloves of garlic, sprinkling everything with salt and a small amount of sugar.

As soon as the container is filled, cover it with a thick layer of dill, use cabbage leaves, then compact the vegetables and place them under pressure for 2-3 days.

As soon as the contents in the barrel yield juice, transfer the container to a cold and dry place. After a few days of such storage, the lightly salted and refreshing snack is ready.

Dry method of cold pickling tomatoes

Tomatoes can also be pickled cold.
True, the tomatoes turn out somewhat bruised, but the taste does not suffer from this at all. The fruits are spicy, tasty and, as people say, vigorous. By the way, it is better to do this kind of pickling in containers with a wide neck: a saucepan, a barrel or a bucket. But using banks for this purpose will be inconvenient. Wash the tomatoes and make several (6 or punctures in the area of the stalk. Place the prepared fruits in a clean, washed container, at the bottom of which there are already horseradish leaves (3-4 pieces), currants and cherries (5-10 leaves each), as well as umbrellas dill (3-5 pieces). Layers of tomatoes should be sprinkled with coarse salt. As for the proportions, for every 2 kg of vegetables you need to take 1 kg of table salt.

Cover the top of the tomatoes with horseradish leaves, place a wooden circle or porcelain plate on which to place pressure. Leave the tomatoes at room temperature for 24 hours, and then put them in a cool place for final pickling.

Pickled barrel tomatoes in glass jars

This recipe allows you to salt vegetables in jars, but the resulting taste is no worse than when aged in wooden or plastic barrels.

To prepare pickled tomatoes, you need to collect the following products:

1 kilogram of medium tomatoes;
garlic, dill leaves or seeds;
fresh celery leaves;
table salt and sugar.

Wash the tomatoes and carefully cut out the stalk with a sharp knife, and instead insert small garlic cloves. Next, garlic, dill, celery and tomatoes are placed in a well-washed jar, alternating with each other so that the cut point faces upward.

Boil water with salt and sugar in a saucepan, add a little sunflower oil and vinegar at the very end of cooking. The hot marinade is poured into glass containers and left to ferment for several days, loosely covered with lids. As soon as bubbles appear on the surface, taste the brine.

If necessary, add a little more salt or vinegar and put it in the refrigerator for 5-7 days, during which time the appetizer will be completely ready to serve.

How much salt and sugar to put in tomatoes

There are many filling options, each requiring a certain amount of granulated sugar and table salt. If the finished recipe is not satisfactory, then at the beginning of preparing the brine, take 1 tbsp. l. ingredients per liter of liquid, the amount is increased gradually, after dissolution and sampling.

Important! Changes to classic volumes are carried out until the taste of the filling seems most suitable.

Tomatoes with onions and spices - a simple recipe for rolling

Onions will give the tomatoes a bitter but pleasant taste, and the addition of hot pepper will make the appetizer ideal for hearty meat dishes.

To prepare it, take the following ingredients for one liter jar:

500 grams of fresh red tomatoes;
garlic and fresh onions;
parsley, dill and other herbs to taste;
black peppercorns, bay leaves;
set of spices for marinade.

Chop the greens and place them on the bottom of the container you are using along with the peeled garlic cloves. Vegetables are washed and pierced with a toothpick. The onions are peeled and cut into rings, and then placed interspersed with tomatoes in a jar.

The brine is prepared on the stove according to the classic recipe: salt, a little sugar, if necessary, bay leaf and allspice are added to boiled water.

Boil the marinade for 15 minutes, and at the end add a spoonful of refined oil and fresh vinegar. The contents of the pan are filled with prepared vegetables and spices and rolled up with lids.

Tomatoes can be cut into slices according to this recipe, but then choose fruits with a firm pulp structure for pickling. You can add “fontanel” cucumbers to the proposed products and make assorted cucumbers in three-liter jars. The cucumbers are first peeled from the ends and soaked in water, and then sorted into containers along with other ingredients.