14 best recipes for pickled tomatoes for the winter: as from a barrel, salted, simple preparations

There is a wide range of recipes that make delicious preparations. For example, you can prepare pickled tomatoes - this appetizer is salted in a jar, pan or barrel using cold or hot brine.

Depending on the recipe, the preparation of red or green vegetables is fermented from a day to several weeks. Tomatoes can be consumed immediately after cooking or left for the winter.

Pickled tomatoes with mustard

Ingredients:

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

Brine:

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

Cooking method:

To ferment, take a saucepan (3 l). Place some of the washed cream inside, currant leaves and bay leaves on top. Then - the remaining fruits.
Make the marinade. Bring water to a boil, add salt, sugar and pepper. Boil for five minutes, add mustard, stirring the brine. Cool to room temperature.
Pour marinade over vegetables and place in a cool place.
Salting lasts two days.

Pickled stuffed tomatoes

Pickled tomatoes are a beautiful and tasty snack; it is better to prepare and store them in a small container so that they do not crush each other with their weight and do not fall apart.

Green tomatoes work best for this recipe.

To stuff about 3 kg of tomatoes we will need:

1 hot pepper;
8-10 cloves of garlic;
1 medium carrot;
1 bunch of dill;
1 bunch of parsley.

For 1 l. take brine:

1 l. water;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
1 tbsp. l. table (6%) vinegar.

Wash the tomatoes and let them dry.

Grind the carrots in a blender or food processor. There is also garlic and pepper. Chop the greens or also put them in a blender. Mix it all to make the filling.

We cut the tomatoes crosswise almost to the end, but so that they still remain a single whole.

We start the tomatoes.

Wash the dishes thoroughly and wipe dry. We put tomatoes there.

Prepare the brine. To do this, heat the water without bringing it to a boil, dissolve salt and sugar there, add vinegar.

Let the brine cool slightly and pour in the tomatoes.

Cover the tomatoes with plates, lids or any surfaces that will fit into the neck of the dish. We put a little pressure (up to half a liter jar filled with water is enough).

We wait a week and check if the tomatoes are ready to taste. It is better to store them in a cool place.

Advice

: To keep tomatoes longer, after fermentation, transfer them into steamed, sterilized jars and cover with sterilized plastic lids. And also - in the refrigerator.

The easiest way to pickle tomatoes

For a large 3-liter jar you will need:

ripe tomatoes with thick skin – 1.5 kg;
dill – 1 bunch;
black currant leaves – 2-3 pcs.;
chili – 1 pc.;
parsley, celery – 15 g;
purified water – 10 l;
salt - up to 3 tbsp.

How to pickle tomatoes in jars:

Sterilize jars and lids.
Dissolve the salt in a liter of hot water, add this liquid to the container with the rest of the cold water. When the brine has stood for 1 hour, strain it through a clean cloth.
Wash fruits of the same size by removing the stems. Wash the greens under the tap and leave to dry on a kitchen towel.
Place a third of the prepared greens at the bottom of the container for seaming, then compact the tomatoes, layering with seasonings and being careful not to crush the fruits.
Pour the brine into the vegetables and leave the jars in a room with a temperature of 15-20 degrees, covering them with nylon lids.
After 2 weeks, when the brine becomes cloudy, remove the mold and foam from the salted vegetables. Pour fresh saline solution up to the neck of the container, roll up the jars and place in the refrigerator or cellar.

Sourdough green tomatoes in a saucepan

Cooking time:

40 minutes

Number of servings:

Energy value

calorie content – 19.05 kcal;
proteins – 1.06 g;
fats – 0.19 g;
carbohydrates – 3.53 g.

Ingredients

green tomatoes – 3.5 kg;
water – 2 l;
salt – 300 g;
hot pepper – 2 pcs.;
dill – 1 bunch;
parsley – 1 bunch;
basil – 30 g;
currant leaves – 2 pcs.

Step-by-step preparation

Wash the pan with baking soda. Pour boiling water over it for 5-10 minutes to disinfect it. On clean tomatoes, make small cross-shaped cuts on the bottom or top side of the vegetable so that the brine penetrates better into its pulp. Peel the garlic.
Place half the greens and pepper on the bottom of the pan. Place tomatoes on top. Finally, layer the greens again.
Dissolve salt in hot or cold water. Before pouring, the brine must be cooled. The liquid should come above the vegetables.
Place a large plate on top and keep the workpiece covered at room temperature for 4 weeks.

The main advantage of such methods of pickling tomatoes is the availability of ingredients and equipment. Red tomatoes are ideal for snacking. Greens, due to their dense consistency, are suitable for salads. There is nothing complicated about fermenting tomatoes in a saucepan. Try one of the recipes below and please your family with incredibly delicious pickles!

Actually, the presence of such traditional things for sourdough as a wooden barrel and a cellar is not necessary. The dishes can be anything, the main thing is that they are spacious enough, and the cellar can be replaced by a shady autumn balcony. You won't get pickled tomatoes in the summer - the place should be cool.

Barrel tomatoes at home

Ingredients:

Tomatoes (how many will fit in a bucket or container)
Salt – 2 full tbsp. for 1 liter of water.
Sugar – 1 tsp. for 1 liter of water.
Leaves of horseradish, cherry, raspberry, grape.
Horseradish root - 10 cm per bucket.
Dill umbrellas and seeds – 10 pcs. on a bucket.
Garlic – 1 head per bucket.

Cooking method:

Let's boil the brine. For 1 liter of water add 2 full tablespoons. salt and 1 tsp. Sahara. Sugar is added to speed up fermentation. After boiling, the brine should be cooled to room temperature.
At the bottom of the bucket we place a couple of horseradish leaves, currants, a few cloves of garlic, and dill umbrellas.
Be sure to prick each tomato in the stalk area with a needle or toothpick several times. This is done so that the fruits are salted faster. Place the tomatoes in a bucket.
Place spicy leaves and garlic on top, cover with a horseradish leaf, tucking it in on all sides (even if mold appears in the bucket, you can simply carefully remove the top horseradish leaf).
Fill the tomatoes with strained and cooled brine to the top.
Place an inverted plate on top and a weight on it so that all the fruits are covered with brine.
Leave them at room temperature to ferment. In the heat, the tomatoes will ferment on the third day - the brine will become cloudy, and when you press on the plate, bubbles will appear. A white film (white mold) may appear on the surface. You can simply remove the top sheet of horseradish - all the mold will remain on it
After the tomatoes have fermented, we leave them warm for another five days, and then tightly close the lids and put them in the cellar with a temperature no higher than +10 C, or in the refrigerator (if space allows) for 1.5 months.

Cooking green tomatoes

The whole process begins with thoroughly washing all, without exception, ingredients for pickling green tomatoes, as well as the pan itself. Be sure, after the vessel has been washed, it must be doused with boiling water several times. Celery, parsley, horseradish leaves, cherries, black currants and hot red pepper need to be chopped quite coarsely and mixed together. Then divide this mixture into two equal parts. Add two broken dry dill sticks to each half.

Place one part of the dry mixture on the bottom of the prepared pan. Place green tomatoes tightly on top of it. There should be as little free space as possible between the fruits. You need to choose tomatoes of approximately the same size and, of course, it is better not to use spoiled and very soft ones for sourdough. Spread the second part of the dry mixture evenly over the tomatoes.

All that remains is to prepare the brine and pour it over the green tomatoes. Pour water into any container that is convenient for you and put it on high heat. After boiling, remove from heat, add salt, stir until it is completely dissolved and pour hot brine over the tomatoes. Cover the pan with a clean white cloth, place a flat plate of suitable size on it and place a weight on top. Cover with a lid and leave in a warm room. After five or six days, take the container to a cool place. In two weeks, the delicious, aromatic pickled green tomatoes in the pan will be ready to eat.

Incredibly tasty pickled tomatoes for the winter

Ingredients

tomatoes - how much to eat
parsley - 2-3 bunches
green dill - 2-3 bunches
dill with umbrellas - 2-3 bunches
celery - 1-2 bunches
garlic - 3 heads
onion - 3-4 heads
horseradish root (peeled and chopped) - 3-4 pcs.
hot red pepper (optional) -
horseradish leaves
currant leaves
cherry leaves
raspberry leaves
mint - optional
thyme (thyme) - optional

marinade for 1 liter of water:

salt - 1 tbsp. with top
bay leaf - 1 pc.
black pepper - 3-4 pcs.
allspice - 2-3 pcs.
cloves - 1-2 pcs.

Step-by-step cooking recipe

Preparation. First, let's prepare a marinade or brine for pickled tomatoes. To do this, put water in a saucepan, put it on the fire, cover with a lid and bring to a boil. As soon as the water boils, add salt (for 1 liter of water - 1 tablespoon with the top of salt). Add seasonings - bay leaf, black pepper, allspice and cloves. Cover with a lid and let simmer for 2-3 minutes, then turn off the heat and leave until completely cool.
At the bottom of the largest pan you have in the house, jar or other container, place the washed greens: dill with umbrellas, horseradish leaves, red hot pepper, peeled garlic, peeled and chopped horseradish root, celery sprigs, green dill, onion cut into rings, green sprigs parsley, currant leaves, cherry and raspberry leaves if desired. You can add mint, thyme and other herbs that you find beneficial.
Before laying, wash the tomatoes well and remove any wrinkled or damaged fruits. Next, place a layer of tomatoes on top of the greens, trying to arrange all the layers so that there is very little space between the tomatoes. Then we layer the tomatoes with another layer of herbs and vegetables (as at the bottom). Then add the rest of the tomatoes and so on until the container is full.
On top is the last layer of tomatoes, lay out the remaining spices - dill sprigs, various herbs, horseradish leaves and garlic. Next, when the pan or jar is full, pour the pre-prepared marinade on top of the tomatoes to the very top so that the tomatoes are completely covered with it.
Cover the tomatoes with clean gauze and place a plate or wooden circle of suitable diameter on top of the gauze. We place a load on it - a jar of water. At the beginning we put a larger jar of water, but then we change it to a smaller one so that it does not crush the tomatoes.
Leave the tomatoes in a warm place for 5-7 days. After about 2-3 days, the brine will become cloudy - this means that the fermentation process has begun. We send the pan to the basement, pantry, balcony or, as in my case, to the cellar. In a week, the tomatoes will be lightly salted. In 3-4 weeks, that is, a month, you will enjoy delicious, appetizing, natural, homemade salted tomatoes. Pickled or salted tomatoes are ready.

Pickled tomatoes with herbs

These tomatoes will ferment directly in jars, which is very convenient. Store them in a cool place or in the refrigerator in the same jars.

For tomatoes (calculation for about 3 kg) we will need:

1 head of garlic;
1 bunch of dill;
1 bunch of celery.

For 1 liter of filling we will take:

1 l. water;
2 tbsp. l. salt;
2 tbsp. l. Sahara.

The volume of pouring depends on the dish and how tightly you place the tomatoes there. For 3 kg you will need 2-3 liters.

Wash and dry jars and plastic lids thoroughly.

Peel the garlic, wash the herbs.

Wash the tomatoes and let them dry. We pierce the skin with it or cut out the place where the stalk is attached.

Add salt and sugar to the water and bring to a boil. If the celery had stalks, then separate the greens from them, and put the stalks in boiling water for a minute and take them out.

Place garlic, tomatoes and herbs mixed into jars. Fill with brine and cover the neck of the jar with a saucer or plate.

Leave for 3 days in a warm room. The brine should become cloudy during this time. After this, we move the jars to a cool place.

The readiness of pickled tomatoes is determined by testing. As soon as you think they are ready (sufficiently sour), close the jars with lids, without rolling them up, and put them in the cellar or refrigerator.

In addition to greens, cabbage is often added to jars of tomatoes - see.

Advice

: greens pickled with tomatoes are also very tasty, maybe you should put them in larger jars and eat them as a separate snack.

Pickled tomatoes with bell pepper

For 10 kg of tomatoes, usually add 1-2 kg of bell pepper.

In this recipe, vegetables are fermented using a slightly different technology.

Tomatoes, as usual, are placed together with herbs and spices in a pan.
Peppers, freed from the seed chambers and cut into halves or quarters, are also placed there.
Then sprinkle the vegetables with salt and shake lightly.
Lastly, purified cold water is simply poured into the container almost to the very brim.
Tomatoes fermented in this way in a pan of cold water are left at room temperature for several days, after which they are put away in the cold.

With cabbage

To prepare this recipe, you will need the following components:

10 kilograms of cabbage;
5 kilograms of brown or red tomatoes;
300-400 grams of salt;
a bunch of celery;
dill seeds;
a few currant leaves;
several cherry leaves;
hot peppers.

Having selected the indicated ingredients, you can begin cooking:

The tomatoes are washed thoroughly and a toothpick is pricked on the side where the stalk is located.
The cabbage is thoroughly washed and finely chopped.
Cabbage and tomatoes are laid out in layers in a washed and sterilized three-liter jar. They should be laid out quite tightly, with the stems facing up.
Each layer is sprinkled with salt, and then a small amount of all the remaining ingredients is added. So, the container is filled to the top, the last layer must be cabbage.
The jar is closed with a clean cloth and a weight is placed on top.

The dish should be kept for 10 days in a room at room temperature, and then moved to a cooler place.

Pickled green tomatoes for the winter

Ingredients:

Tomatoes – 3 kg;
Pickling broom - to taste;
Garlic – 1 head;
Bay leaf, salt, black peppercorns, cloves - to taste.

Cooking method:

Wash the tomatoes well and remove the stems. Then we wash the “broom” and cut it into 4 cm long. We put a handful of broom in each jar so that the bottom of the jar is not visible. In each jar we put 10 black peppercorns, 2 bay leaves, 2 cloves. You will need 50-60 g of salt per three-liter jar. Dissolve 100-120 g of salt in 0.5 liters of boiling water. Pour the hot solution equally into the jars.
Then place the tomatoes in jars. You don't need to push them too hard. Add unpeeled garlic to the tomatoes. Place the rest of the “broom” on top of the tomatoes. Next, add regular cold water to the jar. Cover the jar with a nylon lid. Turn the jar upside down. We put the jars on the windowsill and leave them there for 3 days. During this time, the brine begins to ferment. Then we put the jars in the refrigerator for 2 weeks. After two weeks, you can safely start trying pickled green tomatoes for the winter.

Pickled tomatoes with grape and cherry leaves

A very flavorful dish. Of course, it is best for those who have the opportunity to go and pick grape and cherry leaves. They, however, are now sold in markets for various dishes and for preparations almost everywhere.

The greens, as a rule, do not lie tightly, and you will need a lot of brine: for 1 kg of tomatoes - 1 liter.

In addition to tomatoes, we will put in the dishes:

bell pepper;
cherry, grape, black currant, horseradish leaves;
black peppercorns;
dill;
Bay leaf;
garlic.

Proportions, as they say, are by eye and taste. The total amount of fallow should be 100 g per 1 kg of tomatoes.

For the brine we take:

2 tbsp. l. salt;
1 tbsp. l. Sahara.

Large enough to fit all the tomatoes, wash the dish with a lid thoroughly and wipe dry.

Place tomatoes on the bottom of the dish. On them - a layer of greens, sprinkle with pepper, put a few cloves of garlic. On top - again a layer of tomatoes, on top of it - again greens. So, in layers, we fill the dishes, putting in a quarter of a bell pepper here and there for flavor.

Prepare the brine: dissolve salt and sugar in cold filtered water. We take the dishes to a cool place (a cellar is ideal, but not everyone has one) and pour in our tomatoes.

Close the lid and leave to ferment for a month.

Advice

: if the dishes are large, it is better to place and pour brine over the tomatoes right where you are going to leave them for sourdough.

Cold salted barrel tomatoes in jars for the winter

Take:

Tomatoes.
Dill umbrellas.
Currant leaves, horseradish.
Allspice and black peppercorns.
Brine: for 1 liter of water – 1 large spoon of salt.

How to pickle:

Prepare the tomatoes for pickling - remove any spoiled ones, then rinse thoroughly. The area near the stalk does not need to be trimmed.
Make a layer of greens at the bottom of the jar.
Then place some of the tomatoes.
Next, make another layer of currant leaves and dill.
Fill the rest of the volume with tomatoes. Place garlic cloves, cut into halves, in between the tomatoes. Add 6-8 peas of different peppers to each container.
Make the brine, stir carefully until the salt crystals are completely dissolved. It is permissible to pour salt directly into the jar, then fill it with water. But often the salt is not of very good quality, so it is preferable to dilute it first and pour out the sediment.
Cover the workpiece with gauze folded in several layers. Leave at room temperature for exactly 3 days.
After the specified time, remove the foam that will definitely appear. Then close it under the nylon lid. You can store prepared tomatoes only in a room with a low temperature - a basement, cellar. They cannot be kept in an apartment.

Should tomato seeds be soaked before planting?

It is claimed that in this way it is possible to increase the yield of tomatoes by a third. In addition, soaking allows you to achieve uniform pipping of the sprouts. Therefore, all plants will be at the same stage of development.

If the treatment of tomato seeds before planting is accompanied by disinfection, then the chance of developing diseases can be reduced by half. Of course, this procedure does not guarantee that the plant will not get sick. But the chance of developing many diseases is significantly reduced.

With horseradish and currant leaves

This recipe involves using any utensil for fermentation, and the appetizer tastes like something from a wooden barrel.

For a 3 liter container you will need:

1.5 kg of “cream” tomatoes;
greens: cherry leaves, black currants, horseradish, umbrellas and dill stems;
1 small horseradish root;
2 bay leaves;
10 black peppercorns;
3 cloves;
3 peas of allspice.

Preparation:

Place pieces of horseradish and spices on the bottom of the container.
Prepare the brine by dissolving 60 g of salt in 250 ml of boiled water, then pour it into a jar with spices.
Place the tomatoes and make a layer of herbs on top.
Fill the workpiece with water to the top, close the lid and leave for 3 days in a dark place.
After this time, put the snack in the refrigerator; after 2-3 weeks, the soaked tomatoes will be completely ready.

LiveInternetLiveInternet

Sunday, September 08, 2013 20:48 + to quote book Recipes from the site “Anyuta’s Notebook” A simple recipe for salted or soaked tomatoes Preparation time: 2-3 weeks Salted tomatoes, also pickled or soaked, are a favorite guest on our table. Our tomatoes are eaten faster than fresh ones. But this is no coincidence! The body, on a subconscious level, even in a child, chooses what is healthier for it.

Our ancestors prepared preparations in the form of salted tomatoes without vinegar in wooden barrels, topping them with dill, garlic, cherry leaves, currants, horseradish strips and spices. In rural areas, soaked apples, tomatoes, barrel cucumbers and pickled watermelons with cabbage are still stored in cellars for the winter. In modern conditions, salt is produced in large volumes in plastic barrels or stainless steel containers. In a city apartment, salted tomatoes can be pickled in a saucepan or in large jars and stored on the balcony all autumn. Before winter frosts, as a rule, such preparations are swept away and replaced by pickled ones. In today's recipe I want to tell you how to prepare salted tomatoes at home using the cold cooking method. Using this simple recipe, you can salt red, brown or green tomatoes, the main thing is not to mix them together, since the cooking time for them will be different. Pickled red tomatoes will be salted much earlier than green ones. I'll tell you a secret. The cooking time for salted tomatoes can be controlled. Everything is very simple. Salted tomatoes will cook quickly if you cut them crosswise or pierce them with a wooden stick in several places. If there are a lot of cans of tomatoes and you don’t want them to become acidic by the New Year, we don’t do such manipulations with the tomatoes, we just put them in a jar or pan and fill them with cold brine. The rest is all according to the recipe. So, Cold salted tomatoes A simple delicious recipe from Anyuta Ingredients: Red, brown or green tomatoes, Cold boiled water (ideally clean well water), Salt, Sugar, Dill sprigs with umbrellas, Cherry leaves, Currant leaves, Garlic, Leaves and roots horseradish How to prepare salted or pickled tomatoes: The brine for salted tomatoes is prepared as follows: add 2 cups of salt and 1 cup of sugar to a bucket of cold boiled water. That's all! Everything ingenious is simple! Prepare greens, leaves and roots. Rinse fresh tomatoes under running water. It's up to you to decide which tomatoes to choose for pickling. Red ripe tomatoes will be more tender, and when you bite into them, juice will flow. Brown (unripe) tomatoes will be slightly elastic. And green salted tomatoes will not lose their shape, but will not have a sweetish taste like red ones. Each ripeness of tomatoes has its own advantages and different tastes. All you have to do is try and choose what you like best.

And for me, everything is delicious! soaked tomatoes I needed quick salted tomatoes, so I chose small ones, similar to the Lady Finger or Dulka variety, and pricked them with a wooden kebabs skewer. pickled tomatoes in jars Lightly line the bottom of the prepared container for pickles (I chose a 10-liter glass jar) with dill, cherry, currant and horseradish leaves.

Chop garlic and horseradish root into slices. soaked tomatoes Place the tomatoes tightly in the jar, not forgetting to add several layers again with leaves and garlic. To make the tomatoes tasty and aromatic, the dill must have branches and umbrellas. Place the tomatoes in the jar to the very top and fill with cold salted brine.

I prepared the tomato preparation in a jar in the kitchen, and since it is inconvenient to carry it to a cool place with liquid, I poured the brine on the spot. Of course, I forgot my camera in the kitchen, so I didn’t immediately take a photo of the tomatoes in salted brine. And then, due to my busyness, I completely forgot. I only remembered when the delicious pickled tomatoes were already finished. salted tomatoes But I managed to take the final photo! I hope you will find my recipe for cold salted tomatoes and garlic useful in the midst of autumn preparations!

source https://zapisnayaknigka.ru/solenyie-pomidoryi/

Series of messages “Tomatoes”:
Part 1 - Preparations for the winter - Tomato salads Part 2 - Preparations for the winter - Tomatoes for the winter. Tomato preparations... Part 8 - Canned and stuffed spicy green tomatoes Part 9 - Tomato preparations for the winter Part 10 - A simple recipe for salted or soaked tomatoes Part 11 - Canned tomatoes with apples and onions. Part 12 - Home canning tomatoes... Part 24 - PREPARING GREEN TOMATOES - 35 RECIPES FOR YOU Part 25 - PREPARING GREEN TOMATOES - 35 RECIPES FOR YOU! THIS IS SO DELICIOUS! Part 26 - SNACK TOMATOES.

Tags:
prepared tomatoes Recipes from the site “Anyuta’s Notebook”

Cited 13 times Liked by: 3 users

Like share

3
I liked the post
Quoted
0
Saved

Add to quote book
0
Save to links

Liked3
0

With plums

The recipe contains the following ingredients:

8 kg of tomatoes;
1 kg slightly unripe plums;
300 g parsley;
100 g each of celery root and greens.

For brine from 1 liter of water:

100 g honey;
80 g salt.

Preparation:

Make punctures in the skin of the tomatoes.
Grind the peeled celery root using a coarse grater.
Place half of the prepared greens and the same amount of horseradish root in a container.
Place plums and tomatoes on top, topping them with the remaining celery root and herbs.
Prepare the filling by boiling water with honey and salt added to it.
Pour the warm marinade over the vegetables to cover them completely.
Cover the workpiece with a cloth, place a weight on top and place it in a cool place.

Tomatoes pickled with plums will be ready in 2-3 weeks.

Salted tomatoes in a bucket

To prepare this pickle you will need:

fresh tomatoes - 6.5 kg;
hot pepper - 2 pods;
fried oak chips - 10–15 pcs;
horseradish leaves - 10 pcs.;
cherry leaves - 15 pcs.;
dill umbrellas - 10 pcs.;
garlic - 4 heads.

Additional products will be needed to prepare the brine.

This list includes:

black allspice - 10 pcs.;
black peppercorns - 10 pcs.;
cloves - 5 pcs.;
water - 5 l;
salt and sugar - 250 g each.

The sequence of actions performed will be as follows:

Tomatoes, dill umbrellas, horseradish and cherry leaves should be washed well, and the garlic should be peeled into cloves.
Then place the first layer of tomatoes in a prepared clean bucket (the fruits should be pressed against each other as tightly as possible) and top it with a few horseradish leaves, currants, oak chips, and on top with cherry leaves, crushed garlic cloves, a few pieces of hot red pepper and dill umbrellas .
Place a second layer of tomatoes and cover it with the same herbs and spices as the previous one. Alternating spices and tomatoes is carried out until the bucket is completely filled with them.
Prepare a brine from the above products and, after cooling it, pour over the tomatoes.
Take a round saucer and place it on top of the tomatoes, pressing down lightly.
Cover the bucket with a lid and leave it in the room for a day. After this time, it will be possible to transfer the pickles to the basement or other cool place, where the workpiece can reach the desired condition.

Pickled tomatoes in different containers

When preparing for pickling, it is important to choose the right cabbage variety and container. In an unsuitable container, the product will quickly deteriorate and its consumption will jeopardize human health.

In a saucepan

For preparation you will need:

5 kg of ripe and strong tomatoes;
10 peas each of black and allspice;
60 g salt;
10 cherry leaves;
6 laurel leaves;
6-7 dill inflorescences;
50 g basil (optional);
3 liters of water.

Preparation:

Rinse a clean pan with boiling water.
Wash the tomatoes, remove the stems.
Place 2 types of peppers, dill, bay and cherry leaves, basil on the bottom, and tomatoes on top.
Dissolve salt in cold water and mix thoroughly.
Pour the salty solution into the pan with the tomatoes and press down with a plate to cause the product to ferment.

After 6 days, store the finished snack in the refrigerator.

In a bucket

A plastic bucket is suitable as a utensil for fermentation. The advantage of this option is the ability to prepare a large number of vegetables, the taste of which does not differ from barrel ones.

Required ingredients:

8 kg of tomatoes;
20 black peppercorns;
10 horseradish leaves;
10 peas of allspice;
10 dill inflorescences;
10 pieces. bay leaf;
2 heads of garlic;
2 hot peppers;
5 liters of water;
½ tbsp. granulated sugar;
1 tbsp. salt;
cherry and currant leaves (to taste).

Preparation:

Wash a bucket (12 l) and scald with boiling water.
Wash the tomatoes and leaves, peel and chop the hot peppers and garlic.
Place spices and leaves on the bottom as the first layer, tomatoes as the second and alternate until the very top.
Dissolve salt and sugar in heated water.
Pour the cooled brine over the tomatoes.
Cover the salting with a clean cloth and place a press on top.

The cooked tomatoes are left in the room for a month, then taken out to a cold room.

In the bank

Based on 1 container (3 l) you will need:

1.5 kg of tomatoes;
5 cherry leaves;
2 leaves of horseradish;
2 liters of water;
6 black peppercorns;
3 bay leaves;
5 currant leaves;
5 garlic cloves;
2 dill inflorescences;
3 tbsp. l. salt;
1 tbsp. l. granulated sugar.

Preparation:

Boil water, dissolve salt and sugar in it, cool.
Place spices, peeled garlic and leaves on the bottom of the jar.
Place a second layer of tomatoes, stem side up.
Fill the workpiece with brine.
Leave the jar open for a day, then cover with a nylon lid and store in a cool place.

In a barrel

The traditional recipe for pickling tomatoes in a barrel contains the following components:

10 kg of tomatoes;
horseradish root and leaves (to taste);
2 cherry leaves;
4 currant leaves;
9 liters of water;
dill (to taste);
½ kg salt.

Cooking steps:

Select tomatoes of the same size without damage or signs of rotting.
Make a layer of cherry, currant and horseradish leaves at the bottom of the barrel.
Chop the dill and cut the horseradish root into strips.
Place the tomatoes as close to each other as possible.
Alternate layers until the barrel is completely filled.
Make a brine by dissolving salt in boiling water.
Wait until the workpiece has cooled and pour it into the barrel.
Organize the pressure and cover with a lid.

Barrel tomatoes will be ready in 1.5 months.

Pickled tomatoes with garlic and herbs

The following products will be required:

3 kg of elastic and strong small tomatoes;
a small bunch of cilantro, parsley and dill;
5 cloves of garlic;
1 teaspoon of dry oregano herb;
15 black peppercorns;
2 bay leaves;
2 cloves.

Manufacturing:

The garlic is crushed using a press, and the greens are finely chopped with a sharp knife. Mix the greens and garlic well.
A cross-shaped cut is made in each tomato in the area where the stalk joins and filled with a mixture of garlic and herbs.
Place the chopped vegetables, cut side up, into prepared containers, topping them with spices and spices as usual.
Prepare a saline solution and pour it over the tomatoes while warm, so that they are completely hidden in it.
Cover with a lid and leave in a warm place for 24 hours.
After which, pickled tomatoes can even be placed on the holiday table and stored in the refrigerator.

What to soak in

For pre-sowing soaking of tomato seeds, you can use various solutions with stimulating, disinfecting, and strengthening properties. To do this, you can use home remedies or buy ready-made preparations at gardening stores.

Potassium permangantsovka

Potassium permanganate solution is one of the most common and affordable means for soaking seed material. This drug has a disinfecting effect and strengthens the resistance of seedlings to diseases and pests. Soaking in potassium permanganate stimulates germination and growth of seedlings.

For soaking, a solution with a concentration of 1% is used. To prepare it you will need 2 g of potassium permanganate per 200 ml of water. The seed material should be poured with a light pink solution and left for 25-30 minutes.

Aloe juice

Natural aloe juice is highly valued for its disinfecting and antiseptic properties. The plant extract contains a complex of active elements that improve metabolic processes and accelerate seed germination.

For the procedure, it is best to use large and fleshy aloe leaves that are more than 3 years old. They contain the maximum amount of vitamins and other biologically active substances.

To prepare the solution, cut off an aloe leaf, wrap it in gauze and leave it on the refrigerator shelf for 7 days. After this, finely chop the leaf and squeeze the juice out of it through cheesecloth. Mix the resulting juice with clean water in equal proportions and soak the seeds for 24 hours.

Hydrogen peroxide

Many vegetable growers use hydrogen peroxide to prepare tomato seeds. It has a complex effect - it destroys pathogenic microorganisms, activates germination processes and stimulates metabolism in plant cells.

For pre-sowing treatment of seed material, hydrogen peroxide 3% is used. The solution is prepared from ½ tablespoon of peroxide per glass of water. Immerse the seeds in the prepared liquid and leave for 25-30 minutes, then rinse under running water and dry thoroughly.

Vodka

Vodka can be used to prepare tomato seeds in a similar way to hydrogen peroxide. This remedy is available, but it does not stimulate immunity and seedling germination. Vodka is used exclusively to combat pathogenic bacteria and fungal microorganisms.

Vodka does not need to be diluted with water; it is used in its pure form. Pour in the seed and leave for 15-20 minutes. It is undesirable to exceed the soaking time so that the concentrated solution does not harm the tomatoes.

Chlorhexidine

Chlorhexidine is one of the most popular antiseptic drugs that can be purchased at any pharmacy chain. This is a product intended for external treatment of wounds and the skin of the palms, destroying bacteria and pathogens.

Due to its pronounced antiseptic properties, Chlorhexidine has also found use in gardening. The drug not only fights pathogenic bacteria, but also softens the outer shell of each seed, accelerating its germination.

To soak tomato seeds, use a 0.05% Chlorhexidine solution. The product does not need to be diluted with water; it is used in its pure form. The holding time is at least 30-35 minutes, after which the seeds must be thoroughly dried.

succinic acid

Succinic acid is often used when growing tomatoes and other vegetable crops. It has an antiseptic effect, stimulates metabolic processes inside seedling cells and improves the quality of fruits. Succinic acid prevents the accumulation of harmful toxins and nitrates in the fruit, making it environmentally friendly.

Soaking tomato seeds in a solution of succinic acid increases the resistance of seedlings to unfavorable environmental conditions, strengthens the immune system and protects seedlings from diseases and insect pests.

For pre-sowing treatment of tomato seeds, a solution prepared from 10 tablets of succinic acid and 1 liter of heated water is used. Soaking time – 24 hours.

Epin-Estra

Epin-Extra is one of the most popular and widespread drugs based on epibrassinolide. This is a biological stimulant that improves the germination of seedlings, increasing their resistance to adverse environmental factors and diseases. Epin-Estra is intended not only for pre-sowing seed treatment, but also for spraying grown tomatoes.

The drug also affects the yield and taste of fruits, preventing the accumulation of nitrates in them. When soaked in Epin, the sprouts do not stretch and tolerate long-term frosts and drought well.

To prepare the solution you will need 5-6 drops of Epin-Estra per 100 ml of water. Soak the seeds in this solution and leave to soak for 20-24 hours.

Kornevin

Kornevin is an effective and affordable drug used to strengthen and root seedlings in a new location. It increases their survival rate, promoting the full development of the root system.

For pre-sowing treatment, a solution prepared from 1 g of Kornevin and 1 liter of water is used. The seed material should be filled with this liquid for 5-6 hours, then dried thoroughly.

Energen

Energen is a drug used to improve seed germination, increase immunity and productivity. This product has a natural composition and is completely safe for seedlings and future harvests.

Energen solution is prepared in strict accordance with the instructions. For 100 ml of water at room temperature you will need 10-20 drops of the drug. Pour the prepared solution over the tomato seeds and leave to act for 4-5 hours.

Fitosporin

Fitosporin is a popular biological product intended for pre-sowing treatment of seed material and adult plants. This universal remedy can be used at any stage of tomato growth, as it is absolutely safe for the future harvest.

Fitosporin has a complex effect on tomato seeds - it destroys pathogenic microorganisms, increases immunity to diseases such as various types of rot, late blight, powdery mildew and spotting.

To soak the seeds, use a solution prepared from 3 g of Fitosporin and 200 ml of water. The processing time is 2 hours, after which the seeds need to be dried.

Potassium humate

Potassium humate is a multifunctional natural substance based on humic acid. This product contains many biologically active substances - vitamins, micro-macroelements, amino acids, enzymes and natural growth activators.

Soaking tomato seeds in potassium humate strengthens the seedlings, ensuring their full development and high yield.

To prepare the product, dissolve 1 g of potassium humate in 2 liters of water. The exact time for soaking the seed material is indicated on the package with the drug; it can vary from 10 to 48 hours.

Recipe with basil

You can ferment tomatoes according to another interesting recipe without using water.

You need to prepare:

3 kg of tomatoes;
200 g salt;
150 g sugar;
50 g each of basil and tarragon leaves;
currant and cherry leaves - by eye.

Fermenting tomatoes according to this recipe is very simple.

The tomatoes are washed, dried, and pricked with a fork in several places.
Place in a prepared container, sprinkling with a mixture of salt, sugar and chopped herbs.
Cover with clean gauze and place the load on a plate.
Keep in a warm place until the fruits produce enough juice to cover them all.
Then they put it in the cellar or refrigerator.
You can enjoy pickled tomatoes after about a month.

Cold pickled

To prepare tomatoes in cold brine you will need:

10 kg of tomatoes;
5 heads of garlic;
1 large sweet pepper;
5 onions;
1 bunch of greens: parsley and dill;
cherry, currant, bay leaves, horseradish, celery (to taste);
black and allspice peas (to taste);
2 tbsp. salt;
250 g sugar;
10 liters of water.

Preparation:

Choose tomatoes of the same size, without damage.
Prepare the filling by dissolving sugar and salt in boiling water, then cool.
Cut the peppers, peeled from seed boxes, into half rings, and chop the onion in the same way.
Cut the garlic cloves into slices.
Lay the bottom of the barrel with cherry and currant greens, and on top with a layer consisting of spices, dill, parsley, garlic, pepper and onion.
Place tomatoes on top of all components.
Repeat layers until they reach the top of the barrel, leaving some room for pouring.
Pour the prepared brine, cover the workpiece with gauze.
Set in a cool place for 30 days.

At all times, it is important to periodically check the gauze for mold and replace it with a new one if necessary.