How to salt tomatoes in a simple cold way in a bucket, barrel, pan, jars? Recipes for green and red salted tomatoes for the winter

The article will help you learn how to pickle red and green tomatoes for the winter in a barrel, pan, plastic bucket, jar, and even an ordinary plastic bag.

It would seem, why bother with twists today, if there is a huge amount of canned vegetables for every taste on sale all year round? Well, firstly, homemade preparations are definitely tastier.

Secondly, there is confidence that they are prepared from fresh vegetables, in compliance with sterility rules.

Thirdly, home preservation is cheaper. If the grandmother did not share her signature recipe for pickling tomatoes with the young housewife, those presented below will help.

How to salt red tomatoes by simply salting in a barrel?

Pickling tomatoes in a barrel is called cold. Its advantage is that vegetables retain maximum nutrients. And if the barrel is wooden, it gives the snack an inimitable taste. There is no need to be upset if there is no such barrel; boiled water or an ordinary enamel pan will do.

Products for pickling tomatoes in a barrel.

Take:

red tomatoes - how many will fit in the pickling container?
water - it should completely cover the tomatoes
coarse table salt - at the rate of 100 g per 1 liter of water
garlic – 3 cloves per 1 liter of water
peppercorns – 3-4 peas per 1 liter of water
hot pepper – 1 pc. for 1 liter of water
leaves of cherry, currant, horseradish
umbrellas and dill

Barrel red tomatoes.

Tomatoes for pickling in a barrel are ripe, firm, of any size.
Cherry, horseradish, and currant leaves are placed at the bottom of a barrel or pan.
Spread a layer of washed and stemmed tomatoes
Lay out the garlic and flame cut into slices, a few peppercorns, a couple of dill umbrellas
Dilute salt in water, pour brine over tomatoes
Repeat adding greens and tomatoes and pouring brine two more times.
Place a few more horseradish leaves on top
Organize oppression
The workpiece is kept for 3-4 days at room temperature, then sent to the cold (cellar) for 3 weeks. When they're done, the tomatoes will be ready.

Recipe for pickling green tomatoes with bell peppers and onions in a bucket for the winter

Recipe for cold barrel cucumbers in a bucket

Delicious, natural, appetizing green tomatoes are a real find that will certainly delight you in winter. To make the preparation richer, add other ingredients to it. Bell peppers will decorate the appetizer, onions will add a slight bitterness, and various spices will add aromatic spicy notes.

Ingredients:

Green tomatoes – 5 kg.
Dill - 5-7 umbrellas.
Parsley - 2 bunches.
Celery - to taste.
Garlic – 2 pcs.
Bell pepper – 3 pcs.
Black peppercorns – 10 pcs.
Allspice peas – 10 pcs.
Bay leaf – 3-5 pcs.
Onions – 2 pcs.
Currant leaves – 5 pcs.
Cherry leaves – 5 pcs.
Horseradish leaves – 5 pcs.
Chilled boiled water – 10 l.
Salt – 2 tbsp.
Sugar – 1 tbsp.

Cooking method:

We sort through the tomatoes. The fruits should be small in size and dense.

Tip: crushed and overripe tomatoes are not suitable for cooking. You can make adjika from them.

Peel the onions, wash and cut them into rings.
Peel the garlic and rinse.
Like the previous vegetables, we wash the bell pepper and cut out the core with seeds and stalk.
We thoroughly wash and dry the dill, parsley, celery, currant leaves, cherries and horseradish.
We thoroughly rinse the bucket and place the ingredients on the bottom in layers. First comes the onion, then garlic, sweet peppers, bay leaves, peppercorns, all the greens and tomatoes. Repeat layers until we fill the entire container.

Tip: the more herbs and spices there are, the tastier and more aromatic the salted tomatoes will be.

Prepare the brine. To do this, in a separate bowl, dissolve the specified amount of salt and granulated sugar in chilled boiled water.
Pour the prepared liquid into a bucket, cover it with gauze and apply pressure.

Tip: to prevent mold from appearing on the workpiece, change the gauze periodically.

We place the workpiece in the basement or on an unheated balcony for 3-4 weeks.

Assorted salted tomatoes, bell peppers and onions are ready! The appetizer turns out to be finger-licking delicious! Eat for health and with appetite!

How to salt green tomatoes by simply salting them in a barrel?

If by the end of the season there are green unripe tomatoes left in the beds, they are no longer left to waste. Many people liked their elasticity and sour taste. If we put aside the arguments that green tomatoes are less healthy than red ones, but no less allergenic, you can get a tasty snack from them by pickling them in a barrel.

Green tomatoes pickled in a barrel.

Take:

a wooden barrel or large-capacity pan
5 kg green tomatoes
50 g hot pepper
100 g dill
30 g parsley
30 g basil
50 g currant leaves
4 liters of water
300 g salt

Do the same with green tomatoes as with red ones - put them in a barrel with a layer of greens and fill them with brine. After about 4 weeks, the tomatoes will be ready, unlike red ones, green ones will not be deformed.

How to pickle tomatoes in a bucket using the cold method

Salted tomatoes in a bucket are another way to preserve healthy vegetables for the winter without hassle. True, you can’t put such a container in the refrigerator. It is advisable to have a cool basement. Before salting tomatoes in a bucket, you need to figure out what it should be made of: the best option is enamel dishes; good quality salting can be done in plastic, but only in food grade plastic.

Warning! The enameled bucket should not have any damage on the inner surface.

For every 3 kg of tomatoes you will need:

5 g each of celery and parsley;
25 g currant leaves;
50 g dill with umbrellas.

The brine for this amount of tomatoes is prepared from 3.5 liters of water and 300 g of salt.

For spiciness, you can cut 1-2 pods of hot pepper into a bucket.

Salting:

Boil water with salt and cool.
The washed greens are doused with boiling water. They divide it into three parts: one is placed on the bottom, the second is in the middle part, the rest is poured on top.
Place herbs and vegetables in a bucket. Iron a clean towel or piece of gauze and lay it on top of the tomatoes. Place a cleanly washed ceramic plate under a small load.
One day is enough to start fermentation. After this, the workpiece is taken to the basement.

Recipes for tomatoes for the winter in a bucket allow you to pickle completely green fruits. This is a great way to prepare a tasty and healthy preparation from tomato “unliquid stock”.

You will need:

as many green tomatoes as will fit in the bucket;
5-6 hot peppers;
dill, fresh or dried, but always with umbrellas;
1-2 heads of garlic;
peppercorns and bay leaves.

For each liter of brine you will need water, tbsp. l. granulated sugar and 2 tbsp. l. coarse salt.

Salting:

Green tomatoes are denser than red ones - it is necessary to pierce them at the stem. Advice! The largest fruits will require a cross-shaped cut at the stalk.
The bottom layer of pickles consists of tomatoes and garlic; it is topped with herbs and spices.
The layers alternate, with spices on top.
Fill the fermentation with the prepared brine, set the oppression, placing a thin napkin and a ceramic plate down.
After a couple of days, the bucket is taken out into the cold.

Important! Green tomatoes take longer to ferment than red ones. https://www.youtube.com/embed/BIX0pbn27oo

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

At home, you can pickle red tomatoes like barrel tomatoes in plastic buckets.

Take small elastic tomatoes, preferably cream, and wash them well
Also prepare and wash horseradish and currant leaves, dill umbrellas
You need both peppercorns and red hot pepper for taste.
Garlic cut into slices
Place tomatoes and herbs in plastic buckets in layers
Boil the brine by adding 2 tablespoons of salt and sugar to 1 liter of water.
When the brine has cooled a little, pour it over the tomatoes.
Cover the buckets with gauze and place pressure plates on them
The workpiece is kept in the room for about a month, then put in a cool place

Pickling red tomatoes in a plastic bucket.

Pickled tomatoes for the winter in jars

Pickled tomatoes for the winter in jars
Barrel tomatoes in a jar with cold brine are the most delicious food for potatoes, rice, meat and any side dish or main dish. Let's prepare pickled tomatoes for the winter in jars.

To store them in an apartment, they only need a cool, dark place. For example, a basement in a multi-story building. It's not as cold as a cellar, but tomatoes can be stored there.

This is the recipe of our beloved grandmothers, this is the taste of childhood. According to this recipe, salted tomatoes are filled with cold brine.

Ingredients:

Tomatoes (how many will fit in a jar)
Salt – 2 full tbsp. for 1 liter of water.
Leaves of horseradish, cherry, raspberry, grape.
Horseradish root – 4-5 cm per 3 liters. jar.
Dill umbrellas - 3-4 per 3 liters. jar.
Garlic – 3-4 cloves per 3 liters. jar.

Cooking method:

The tomatoes must be washed well, pierced with a match in the core and placed in cleanly washed jars.
Let's prepare the brine. For brine, we use regular coarse rock salt, not iodized salt. Dissolve the salt in water, bring to a boil and let cool. The brine is boiled so that all the dirt contained in the salt remains at the bottom.
At the bottom of the jar we add dill, horseradish leaves, currants, cherries, grapes, and horseradish root. Fill the jar with tomatoes, also cover the top with horseradish leaves and fill with cooled brine.
Cover the jars with gauze or lids with holes and leave them warm for 2-3 days so that the tomatoes ferment.
Foam and, if a white film appears, remove regularly. If necessary, you can add brine.
After the foam has appeared, you need to let the tomatoes ferment for another 4-5 days.
After this, cover the tomatoes with a thick plastic lid and put them in the cold for further ripening. You will be able to eat them in 1.5 months.

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

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

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

Pickling green tomatoes in a plastic bucket.

Salted green tomatoes in barrel-style jars

Salted green tomatoes in barrel-like jars
Often, when harvesting, some of the tomatoes remain unripe. Pickled green tomatoes are a recipe that will help preserve unripe fruits and give them a unique taste.

Salted green tomatoes in barrel-style jars have a unique taste and are perfect for any feast as a snack.

Ingredients:

Tomatoes (hard, green) - how many will fit in a jar or bucket.
Water - 1 l.
Salt - 3 tbsp. l.
Sugar - 1 tbsp. l.
Mustard (powder) - 1 tsp.

Cooking method

The brine is prepared per 1 liter of water.

If necessary, prepare more brine so that there is enough for the number of tomatoes that were taken.

Let's prepare containers for pickling. These can be convenient jars with a wide neck, or you can salt in buckets. They must be washed and doused with boiling water.
Wash the tomatoes thoroughly. We pierce each tomato in the core area with a fork or toothpick and place it tightly in jars or buckets. You can also add horseradish, garlic, and herbs to the tomatoes to taste, but this is not necessary.
To make the brine, add salt and mustard to the water, mix thoroughly with a spoon and pour in the tomatoes until they are covered. The water for brine should be boiled but cooled.
Pour cold brine over green tomatoes.
After salting, you need to put clean pieces of gauze on the jars, onto which mustard powder should be poured (1 tsp per jar). Mustard powder prevents the formation of mold.
Leave the jars or buckets at room temperature for a week, without a lid, and then you can take them to a cooler place, for example, on a balcony. And close the lid. And leave them there for 2-4 weeks.

These tomatoes last a long time, so you can salt them in large batches. Green barrel tomatoes have the most ideal taste after they have been fermented for a month.

How to salt tomatoes by simply salting them in a saucepan?

Pickle and store tomatoes (green, red or brown) on the balcony in your apartment, very conveniently in an enamel pan. Salting is carried out in any way. Here's an interesting one - with mustard.

Prepare:

2 kg red cream
1 hot pepper
3 pcs. bay leaf
5 peppercorns
3 cloves garlic
1 teaspoon dry mustard
3 dill umbrellas

Tomatoes pickled in a saucepan.

All this should be washed well. Light pepper and garlic crushed
Place the products for pickling in an enamel pan
Prepare a brine from 1 liter of water, 2 tbsp. spoons of salt and 1 tbsp. spoons of sugar
Add mustard powder to the brine
Filling the workpiece
Keep the pan in the room for about 5 days, then take it out to the cellar or onto the balcony for a month (the temperature should not exceed 7 degrees)

Salted tomatoes with mustard in a pan

How to make this pickling at home? So, take:

medium-sized brown tomatoes – 8-9 kg;
water – 5.5 l;
black currant leaves;
salt – 180 g;
pepper mixture – 5 g (half a teaspoon);
bay leaf – 6 leaves;
mustard powder – 10 heaped teaspoons;
ground hot pepper – 1/2 teaspoon.

Process:

So, put all the spices on the bottom of a clean container, lay the tomatoes in the bay leaves, placing each layer with currant leaves. Bring water to a boil, add salt.

As soon as the dry ingredient has dissolved, remove the brine from the heat, let it cool, add mustard and pour the marinade over the vegetables.

Cover the top with a lid and place under pressure.

In ten days, the spicy snack with mustard will be ready to eat.

How to salt tomatoes in a bag?

In order not to wait a month or two for barrel or jar tomatoes to ripen, you can quickly pickle them in bags.

You can make lightly salted tomatoes alone or a mix of vegetables (take tomatoes, cucumbers and sweet peppers at a ratio of 2:2:1)
Tomatoes are washed and cut crosswise
If they also take cucumbers, their “butts” are cut off
Wash and chop dill, parsley, cilantro, basil as desired
4 cloves crushed
Put everything in a tight bag with handles
Pour 2 tbsp into the bag. spoons of salt and 1 tbsp. spoons of sugar
Tie the bag and shake it well
Keep the bag in the refrigerator for 1 day, turning it over periodically
If you plan to store tomatoes, they should be poured from the bag into a saucepan

Tomatoes, pickled in a bag.

Best Recipes

Preparing salted brown tomatoes is a simple matter. There are many recipes, it’s difficult to spoil such a preparation. We will present seven delicious recipes - after trying them, feel free to experiment with your favorite ingredients.

With horseradish

Ingredients:

1 kg of brown tomatoes;
4 leaves of horseradish;
1 horseradish root;
2 laurel leaves;
2 tbsp. l. vinegar (9%);
4 tbsp. l. heaped sugar;
1.5 tbsp. l. salt;
3 cloves of garlic;
sprig of parsley.

Cooking method:

Sterilize the jars.
Cut the horseradish root in half. Grate part of it, cut the second part into rings.
Cut the garlic into thin slices.
Place bay leaves, the entire portion of garlic and horseradish in circles at the bottom of the container.
Make a hole in the tomatoes and fill half the jar with them.
Add chopped horseradish.
Place tomatoes all the way to the top.
Place chopped parsley and horseradish leaves at the very top.
Place water on the stove. The first filling can also be boiled in a kettle.
Fill the jars with boiling water and pour it in gradually. Leave to cool for 10 minutes.
Pour the same water into a ladle or pan, add salt and sugar. Stir and boil.
Pour vinegar into boiling water and immediately remove from heat.
Fill the jars with marinade.
Sterilize for 15 minutes.
Seal the lids and turn the pieces over. If it doesn’t leak anywhere, then wrap the jars with something warm and thick for two days.

With garlic

Required:

1.5 kg of brown tomatoes;
7 cloves of garlic;
1 onion;
two sprigs of dill;
two bay leaves;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
2.5 tbsp. l. vinegar (9%).

Cooking method:

Wash the tomatoes and make a puncture in each vegetable.
Sterilize the jars and keep the lids in boiling water.
Cut the onion into large rings.
Chop the dill, but not finely.
Place part of the dill, half of the onion, and bay leaves at the bottom of the jar.
Fill the jar with tomatoes, placing garlic cloves between the vegetables.
Top with remaining dill and onion rings.
Use the triple pour method: boil the same water twice, leaving it in the jar for 10 minutes.
For the third time, boil water with added salt and sugar.
As the water boils, pour the vinegar directly into the jar.
Pour the marinade over the vegetables.
Seal the lids immediately.

With horseradish, cherry and currant leaves

You will need:

1 kg of brown tomatoes;
2 leaves of horseradish;
3 currant leaves;
2 cherry leaves;
optional - a bunch of currants (preferably red);
5 tbsp. l. Sahara;
1.5 tbsp. l. salt;
50 ml vinegar (9%);
one small onion;
1 clove of garlic.

Cooking method:

Sterilize clean jars.
Rinse and dry the vegetables.
Place all the leaves at once on the bottom of the container.
Cut the onion into four parts.
Fill the jars with tomatoes, place onions between the vegetables. If you use berries, separate them from the branch and place them in a chaotic manner in the jar.
Place a garlic clove at the very top.
Add salt and sugar.
Boil the water.
Pour vinegar into boiling water and stir.
Add the filling to the jar.
Cover the jars with lids.
Sterilize for 17 minutes.
Seal tightly and turn over.
After 40 hours, transfer the jars to a place for long-term storage.

With sweet pepper

Ingredients:

1 kg of brown tomatoes;
2 sweet peppers;
allspice to taste;
2 tbsp. l. Sahara;
1.5 tbsp. l. salt;
sprig of dill;
1 tsp. citric acid.

Cooking method:

Wash the tomatoes and cut into oblong slices.
Cut clean peppers into strips, but not too narrow or long.
Sterilize the jars.
Place the chopped dill at the very bottom.
Next, fill the jars with vegetables - alternate between sweet peppers and brown tomatoes.
Pour boiling water into the jars and leave for 30 minutes.
Drain the water back and bring to a boil again.
Fill the jars with boiling water for 10 minutes.
Finally, drain the water, add salt and sugar. Boil it.
After boiling, cook for three minutes, stirring constantly.
Add citric acid.
Fill the jars with marinade.
Close the lids, turn over and wrap.
After 48 hours, transfer to a cold place, try the vegetables after 21 days.

How to salt tomatoes with garlic?

Garlic is present in any salted tomato recipe. It gives the workpiece a sharp edge. There are several ways to use it:

put whole garlic cloves in a barrel, pan or jar
put grated garlic in a barrel, pan or jar
grate the garlic, mix it with finely chopped herbs and stuff the tomatoes, previously cut crosswise, with this mixture

Tomatoes with grated garlic.

Tomatoes with garlic, cut into pieces.

Tomatoes stuffed with garlic.