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

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.

Pickling tomatoes

The best tomatoes for pickling are those that easily fit through the neck of the jar. You can choose yellow, pink, red, round and elongated varieties - together they look aesthetically pleasing and decorate the table. It is important that the tomatoes do not crack, burst or become too soft inside when pickling.

The fact that a tomato is suitable for canning is always indicated on the bag of seeds or in the description of the variety from the manufacturer.

For pickling varieties, choose tomatoes that are dense and sugary, for example, one of my favorite varieties, Evpator F1 . “Evpatorinkas” easily fit into a jar, do not burst, look beautiful and bright, the fruits are strong with dense pulp and skin.

Evpator tomatoes are very convenient for canning:

the skin is dense, but not rough,
tomatoes one to one: flat-round, weighing 130-150 g,
easy to fit into the jar,
do not crack.

It is important that pickling tomatoes have few chambers and seeds, while having a high content of sugars and dry matter.

Pickling tips:

Tomatoes grown in open ground are especially good at pickling - they are stronger.
For pickling, take unpretentious, early varieties that do not require pinching.
Tomatoes from the last bunches of some salad and large-fruited varieties are also suitable for pickling.

Photo: tomatoes Evpator

Evpator variety for pickling

Evpator is an F1 hybrid. It is productive and unpretentious even in capricious climates with short and cold summers. It shows itself well in a greenhouse when planted early.

— If you plant it in a greenhouse, the harvest will be one of the most generous among all planted plants.

— If you place it in open beds, you will need to tie it to pegs. And in this case, be prepared to reap a more modest harvest.

Variety value:

It is not afraid of late blight in open ground and cladosporiosis in a greenhouse.
It can be stored for a long time.
Good for whole fruit canning.

Description:

Tall, requires a garter.
Medium early, ripens in an average of 3.5 months.
Productive, each plant produces at least 5 kg.
The fruits are tasty, identical in weight and shape.

Photo: hybrid Evpator, seeds from Gavrish

“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.

Secrets of cold pickling tomatoes

Cold salting differs from hot salting in the temperature of the brine and the time required for salting. To obtain salted tomatoes of high taste, you need to take into account all the subtleties of the process.

They start by selecting the right variety of tomatoes for pickling:

Select tomatoes of the same degree of ripeness.
Their pulp must be dense, otherwise they will simply fall apart in the barrel.
You can pickle both completely ripe and completely green fruits with equal success, but you cannot mix them in the same container - pickling will require different times.

Advice! Green tomatoes contain a lot of solanine, which is poisonous. Some of it decomposes when salted, but a lot of unripe salted tomatoes cannot be consumed right away.

The size of the tomatoes is also important. In order for the salting to be uniform, they should be approximately the same in size.
The last point is the sugar content. For proper fermentation, it must be high, so choose sweet tomatoes.

In order for the salt to penetrate inside the tomatoes faster, they are pricked in several places in the area of the stalk. If desired, it is quite possible to add other vegetables to the tomatoes, however, the taste of the final product may be unusual. If this is important, only tomatoes are salted.

One of the most important components is herbs and spices. Their set and quantity directly affects the taste of fermentation.

Traditionally, when salting tomatoes for the winter in a cold way, add:

horseradish, cherry, currant leaves;
dill in umbrellas;
celery;
tarragon;
savory.

The last herb should be added in small quantities. For spices, all types of peppers, clove buds, and cinnamon sticks are suitable. Sometimes when salting, mustard beans or powder are added.

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.

How to pickle tomatoes

Salted tomatoes - either strong green or red with thin bubbly skin - are an absolutely delicious thing, with amazing physiological and emotional effects. The only drawback of salted tomatoes is that when bitten, they tend to splash out generously on the shirtfront and never wash off, but this is nothing, a matter of everyday life.

Tomatoes have only recently entered our popular culture. So, for example, my grandmothers, natives of the village of Nadezhka, Vyazemsky district, Smolensk province, got to know them closely only after the war, and not the Anglo-Boer one, as one might think. Therefore, a deep folk tradition of pickling tomatoes has not yet formed; opinions continue to clash. Let's look at some of them.

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.

How to salt green tomatoes?

Many people like them green. And it happens that it is already cold outside and gardeners are harvesting crops that are not even ripe. He cannot lie at home for a long time, as he begins to rot. Throwing away a huge amount is also not an option. Therefore, I bring to your attention this pickling option. The tomatoes will be delicious!

Ingredients for a 3 liter jar:

Preparation:

1. Wash the jars thoroughly with soda or detergent. Also wash greens and vegetables.

2. Place all our spices and herbs at the bottom of the container.

3. Next, add tomatoes mixed with pepper. Take the amount according to your taste.

Take red hot pepper. This way our blanks will be more colorful.

4. Sprinkle salt and sugar on top. Fill everything with clean drinking water. Never boil it!

5. Close with nylon lids and immediately store them in the cold: cellar, basement or refrigerator.

You will be able to eat such a tasty treat only in a month, not earlier!

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.

Cold-process tomatoes with mustard that can be stored until spring

This recipe is offered for lovers of spicy snacks. We will salt the tomatoes with mustard. These salted tomatoes will keep perfectly well until spring without losing their taste. The recipe is simple.

Tomatoes 2.5 kg
Salt (heaped) 2 tbsp.
Granulated sugar 2 tbsp.
Mustard powder 2 tbsp.
Garlic 5 teeth.
Black peppercorns to taste
Bay leaf 2 pcs.
Cherry leaves to taste
Allspice to taste
Dill to taste
Water 1 l.

Place washed cherry leaves, dill umbrellas and bay leaves in a clean three-liter jar. If you don’t have all the spices specified in the recipe, you can add salt without them.

Place well-washed tomatoes in a jar. In this case, you need to shake the jar several times so that the tomatoes fit as tightly as possible. Sprinkle allspice and black peppercorns on top of the tomatoes and add peeled garlic cloves.

Pour mustard (1 tbsp) and the amount of sugar and salt indicated in the recipe directly into the jar of tomatoes. Fill the tomatoes with clean cold water up to the level of the can hanger. Shake the jar again until the salt and sugar are completely dissolved and the mustard is evenly distributed.

Then pour a second spoon of dry mustard on top of the jar. Cover the jar with a plastic lid (just do not seal it tightly) and leave it for one day at home temperature for the fermentation and salting process. After a day, seal the jar of tomatoes tightly and place in a cool place for storage.

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.

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.

How to pickle red tomatoes

The simplest method is lightly salted tomatoes . The manner is familiar to everyone. Place strong and, preferably, uniform tomatoes with thin skin in a bowl, interspersed with sprigs of dill, cloves of garlic and hot pepper pods, add water, pour the water into another bowl, boil with a spoonful of coarse salt per liter of volume and pour over the tomatoes. That's it, in two days a great snack is ready.

The process with pickled tomatoes, which are the most delicious, is more interesting. They are so bubbly on the inside, even a little effervescent inside, a delightful product, but not very durable, although they stand well in a barrel. In my opinion, one of the best snacks. But it requires skill and care, something akin to champagne wine.

The style differs little from lightly salted ones, but there are more ingredients. First, they put in a pickling broom - leaves of horseradish, oak, currants, cherries, and dill trunks. Secondly, spices - allspice and cloves, although this is optional. The garlic remains, we remove the hot pepper, it interferes with fermentation. The rest is the same - stuff tomatoes with garlic and leaves into a bowl, pour and drain water, boil with salt and spices and pour back. Keep it warm for three days, when bubbles start to appear, put it in the cold and wait another two weeks. Then happiness will come to you.

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.

Mini tomatoes for pickling

Sometimes in a jar, especially in assorted vegetables, it’s amazing how good small tomatoes look. It doesn't have to be cherry tomatoes. I prefer varieties with small and medium-sized fruits weighing up to 100 g. There is less hassle, and their taste and aroma are excellent.

Verlioka F1 tomatoes . They are round, neat, dense and all the same, as if chosen, weighing 80-90 g. Ideal for pickling, they do not need to be cut, they are placed side by side in a jar.

Verlioka variety for pickling

Verlioka's pulp has a rich tomato taste and aroma, it contains few seeds and voids, which means that such tomatoes are suitable for juices and tomato paste. In addition, tomatoes collected slightly unripe can be easily stored until mid-autumn. All this thanks to the dense, but not rough skin.

Description

The tomato hybrid Verlioka F1 is a classic of the author’s selection “Gavrish”. It grows well both in greenhouses and in open beds. The bushes are strong, and each one is simply strewn with fruits - it’s a delight to the eye.

Productive, up to 4-5 kg per plant, regardless of the vagaries of the weather.
Early ripening, fruiting begins 3.5 months from the moment of germination.
Medium height, up to 1.5 m tall

Photo: Verlioka hybrid, seeds from Gavrish

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.

DOMOSTROYPlumbing and construction

Tomato juice is a tasty, refreshing drink containing many vitamins, a very valuable nutritious product, especially for children. Juice is prepared from fresh, fully ripe tomatoes. The tomatoes are washed and cut into several parts. The crushed mass is heated to 70 C in an enamel or aluminum container, and then wiped. The pureed mass is heated to 85 C. For better preservation of vitamins, it should be heated as quickly as possible and poured into clean bottles or jars while hot. Sterilize for the following time: half-liter jars - 15 minutes, liter jars - 20 minutes, three-liter cylinders - 30 minutes.

Lecho. 2 kg of tomatoes, twisted 28 bolg. cut the peppers into rings, cook for a few minutes, add garlic

Every year every housewife spends more time in the kitchen. Her weekend or evening after work is scheduled to the minute. The thing is that the harvest is ripening more and more every day. Therefore, it needs to be processed very quickly. First, a berry that you can’t eat all of. We made compote and jam from it. Then the vegetables arrived: cucumbers, zucchini, eggplants. Tomatoes – that’s what we’ll be talking about today.