Cold pickling of tomatoes: in a bucket, in a pan, in jars, in a barrel

Various snacks are prepared from tomatoes, but salted vegetables are the most popular. It is the salting that gives them an unusual and piquant taste, and it is different at each stage of salting.

Thanks to the fermentation process, at the initial stage the tomatoes become lightly salted, then spicy with a pronounced taste, and at the very end of cooking - rich and vigorous. This versatile appetizer goes well with meat, poultry, fish and any side dish.

How to cook delicious salted tomatoes in a bucket - our selection of recipes.

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.

Advice! 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.

Salt is taken only coarsely ground and without any additional additives. The standard brine for pouring is 6%: for each liter of water you will need 60 g of salt. You can take a little less, but you cannot greatly reduce its amount. Many recipes for cold salted tomatoes contain sugar - it enhances the fermentation process.

Many people have been familiar with the taste of barrel-salted tomatoes since childhood. It is in this container that the most delicious tomatoes are obtained. But not everyone has kegs; it’s quite possible to get a tasty preparation in a pan or even a bucket. A glass jar will also work, but a large one - at least 3 liters.

Important! Fermentation in a small volume is worse.

The container has been selected, selected tomatoes and spices have been prepared - it’s time to start pickling.

Cold salted tomatoes are ready in a month or a little more. This is exactly how long it takes for the fermentation process to completely end and for the product to acquire that unforgettable and unique taste. The best cold winter tomato recipes are described below.

How to choose tomatoes for pickling

Selecting high-quality fruits for pickling is the first and most important step on the path to obtaining tasty pickles, which is why it is so important to learn how to distinguish a good product from a low-quality one.

Did you know? Absolutely everything in salted tomatoes is valuable: the fruits can be eaten with a side dish, and the remaining brine can be used to prepare a lush and unusual-tasting dough, which is facilitated by the magnesium and potassium present in the composition.

There are several basic criteria for that “suitable” tomato:

it must be ripe, but not overripe, otherwise the pickling will turn into mush;
for pickling, it is advisable to choose varieties with thick skin that will not crack during heat treatment;
It is better not to buy tomatoes with stalks, since ripe specimens would not hold on to it so well (green fruits will not be so juicy and soft, and they also contain solanine, a substance dangerous to humans);
the color of the selected specimens should be uniform, without the slightest green areas;
the smell of tomatoes suitable for pickling must be fresh and “tomato-like,” which cannot be said about many fruits grown for mass sale;
You should not pay attention to overly bright and shiny tomatoes, because such an appearance may well indicate the presence of nitrate compounds in them;
the surface of the selected vegetables should be even and smooth, without irregularities, growths and other deviations indicating the possible use of hormonal fertilizers during cultivation.

In addition, do not forget about the freshness of tomatoes. Rotten, crushed or diseased fruits should also be discarded. You can notice the presence of a problem by the appearance of tomatoes: for example, diseased fruits often have gray or dark spots, cracks, white spots and putrefactive lesions.

Cold salted tomatoes in a saucepan

The recipe for salted tomatoes in a pan is suitable for those who do not need a lot of them. It is very convenient to place the pan on the balcony and use the preparation until frost.

Important! You can only use enamel cookware; any other will oxidize.

You will need:

4 kg tomatoes of equal ripeness;
6 bay leaves;
head of garlic;
10 peas of black or allspice;
6 dill umbrellas;
2 tsp. mustard (powder).

If desired, you can add two pods of hot pepper. The amount of brine depends on the size of the tomatoes; they should be covered with it. For every liter of water you will need to put 2 tbsp. l. salt and 1 tbsp. l. granulated sugar.

Preparation:

The washed vegetables are placed in a pan along with spices, herbs and peeled garlic.
Prepare the brine by adding mustard.
Pour it into a saucepan and let it sit in the room for about 5 days.
Important! To prevent the tomatoes from floating, place a wooden circle or pan lid on top, placing a piece of white cotton fabric under it.
Take it out into the cold, but not into the frost.
After a month, you can take a sample.

With aspirin

Ingredients:

ripe dense tomatoes - 1 kg;
onion head;
aspirin tablets - 2 pcs.;
medium sweet pepper;
garlic cloves - 4 pcs.;
fresh dill stems - 2 pcs.;
bay leaves - 3 pcs.;
table (9%) vinegar - 3 tsp;
sugar - 3 tbsp. l.;
fine salt - 9 tbsp. l.;
filtered water - 1 l

Algorithm:

Peeled onions and seeded peppers are chopped into half rings.
The tablets are ground to a powder.
Place aspirin in cool water along with salt.
Add sugar and then stir until all grains disappear completely.
The tomatoes, along with the rest of the ingredients, are transferred to the bucket.
Fill the container with brine, cover with a gauze cloth, and apply pressure.

The snack will be ready after 30 days.

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.

Pickled tomatoes with mustard

When I want to pickle tomatoes for future use under an iron lid, I roll them up in jars for the winter with mustard. This preservation is suitable for storage in an apartment.

Ingredients for a 3 liter jar:

1.8-2 kg tomato;
50 g horseradish root;
1-2 pcs. dill umbrellas with stems;
1 PC. onions;
2-3 pcs. garlic cloves;
1 tbsp. a spoonful of mustard powder;
1 PC. sour apple;
1 liter of water;
2 tbsp. spoons of salt;
1.5 tbsp. spoons of sugar;
Cherry and currant leaves - to taste.

How to prepare:

Wash the jars with soda and sterilize them over steam. Boil the iron lids for 5 minutes.
We wash all the vegetables, leaves, dill. Peel the garlic, cut the cloves lengthwise into slices. Cut the peeled onion in half. Cut the apple into slices. Peel the horseradish root and cut into pieces. Cut off the stems of the dill umbrellas.
Place dill umbrellas, horseradish root, dill umbrellas, and garlic at the bottom of the jar. Next, fill with tomatoes. Fill the empty spaces with apples and onions.
Boil water, add salt, sugar, currant leaves, cherries, dill stems. Cook for five minutes and strain.
Pour the brine into a jar, cover with a lid, and leave for 15 minutes.
Pour the brine back into the pan, boil again and pour in the tomatoes. Add mustard and roll up.
Let's roll the jar on the table, then turn it over and wrap it up. Pickled tomatoes for the winter in jars for storage in the apartment are ready.

Tip: you can ferment tomatoes with mustard in previous recipes - just add to the brine.

Cold pickling of tomatoes in jars

Cold salting tomatoes in jars is possible and necessary. This method will allow those who can only store it in the refrigerator to enjoy such a tasty product. To ensure that barrel-pickled tomatoes in jars have the necessary pungency, the recipe calls for the use of vinegar: 1 dessert spoon per three-liter jar.

You will need:

red dense tomatoes 2 kg;
head of garlic;
Art. l. granulated sugar;
2 tbsp. l. salt.

Spices can be any, but you can’t do without horseradish leaves and dill umbrellas.

Salting:

In this case, the jars must not only be washed clean, but also sterilized. Clean greenery is placed at the bottom.
Tomatoes should be pierced at the stem and placed in jars.
Between them there should be pieces of horseradish leaves and garlic cloves, cut into thin slices. Attention! When laying tomatoes, leave an empty space of 5-7 cm up to the neck of the jar.
Salt and granulated sugar are poured directly on top of the tomatoes, and vinegar is poured there as well.
The jars are filled to the top with cold boiled water.

Barrel tomatoes in a jar, the recipe for which is given above, are stored in the cold. If, 3 days after the start of fermentation, the brine is drained from the jars, boiled and sent back, such a preparation can be rolled up with metal lids and stored in the room.

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.

Tomatoes, like barrels in a saucepan

Salted tomatoes in a saucepan, like barrel tomatoes, can be prepared according to the following recipe. The amount of ingredients depends on the volume of the container and taste preferences. For those who like “vigorous” tomatoes, you can add more horseradish root, garlic and hot pepper. What should be in the salting:

tomatoes;
horseradish leaves and roots;
dill umbrellas with stem;
chilli;
garlic;
currant leaves.

You can also add spices - peppercorns and bay leaves.

Advice! The best salted barrel tomatoes come from fruits of the same size and blanche ripeness.

Salting:

The pan is scalded with boiling water. The bottom is covered with half of the greenery.
Lay out the tomatoes: harder ones on the bottom, softer ones on the top. Cover with the remaining greens.
Boil water and dissolve salt in it at the rate of 70 g per 1 liter. The cooled brine is poured into the pan.

You can try pickling no earlier than after a month.

Let's sum it up

Now you know that pickling tomatoes in a bucket is not only quick, but also healthy. Choose fruits of the same degree of ripeness, cut off the stalks, make punctures and your vegetables will turn out tasty and evenly salted. Do not forget about oppression and changing gauze once a week.

I do it every year!

Pickled tomatoes for the winter in jars like from a barrel
Red tomatoes pickled for the winter in a pan
Pickled tomatoes in a plastic bucket for the winter
Pickled tomatoes with mustard
Green tomatoes pickled with herbs and garlic
Pickled tomatoes with cabbage

Now there are so many different delicacies on the shelves – it’s simply mind-boggling! But, you must admit, sometimes the soul just asks for something simple, folk. For example, pickled tomatoes. I love them to bits! My family and guests love them too. And today I want to tell you how I make pickled tomatoes for the winter in a saucepan, bucket, and in jars.

Barrel tomatoes in a bucket

It is more convenient to salt tomatoes in a bucket if it is ten liters. This is the volume the recipe is designed for. If the container is smaller, you can adjust the amount of ingredients, the main thing is to maintain the proportions.

Required:

tomatoes - approximately 10 kg - depends on their size;
10 cherry, oak and currant leaves;
1 large or 2 medium-sized garlic heads;
horseradish root and leaf;
6 dill umbrellas with greens and stems.

5-7 laurel leaves and a few peppercorns would be useful.

To make the brine, boil 10 liters of water with 1 cup of sugar and 2 cups of salt.

Salting:

Ripe tomatoes are pricked in the stalk area.
Place them on a layer of greenery, not forgetting to add it as the bucket is filled. Spices and garlic are distributed in the same way. There should be greens on top.
The cooled brine is poured into the contents of the container and a plate with a load is placed, under which a clean gauze or cotton napkin is placed.
Take it out into the cold after a couple of weeks.

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.

Recipe for salting tomatoes in a barrel

Tomatoes in a barrel for the winter are a classic pickling method. In this case, the best conditions for fermentation are created, and the tree gives the tomatoes a unique taste and aroma. Salting tomatoes in a barrel is no more difficult than in any other container - the only difference is in volume.

Advice! For harvesting, only barrels made of hardwood are chosen.

You will need for a twenty-liter barrel:

16-20 kg of tomatoes;
cherry, oak, currant and grape leaves - 20-30 pcs.;
dill umbrellas with stems – 15 pcs.;
4 garlic heads;
2 large horseradish roots and 4 leaves;
parsley sprigs – 3-4 pcs.;
2-3 chili peppers.

Dilute 1.5 kg of salt per 20 liters of water.

Advice! Ideally, you need spring water; if this is not available, use boiled water.

Salting:

Cover the bottom of the barrel with dill leaves. Layer every 2 layers of tomatoes with garlic, pieces of horseradish root and chili pepper.
There should be herbs on top.
Tomatoes drenched in brine are covered with gauze and a weight.
After 5 days of fermentation, the tomatoes in the barrel are placed in the cold.

Pickled tomatoes with cabbage

I want to tell you about another interesting option - how to pickle tomatoes stuffed with cabbage. This is an old Ukrainian recipe, my grandmother loves it very much.

3 kg of tomatoes;
1.5 kg of white cabbage;
1 PC. large carrots;
1 head of garlic;
10-12 pcs. peppercorns.

Cut off the cap of washed tomatoes (ideally the “cream” variety) and scoop out the insides with a spoon into a separate bowl.
Shred the cabbage like you would for borscht. Three carrots on a grater. Stir, add chopped garlic. Season with salt, pepper and crush lightly with your hands.
Stuff the tomatoes tightly with cabbage and carrot filling.
Pour peppercorns into the bottom of a clean pan and place the tomatoes, filling up, in several layers. Place the tomato “entrails” in the free spaces between them.
Prepare the brine: mix cold water with sugar and salt. Pour in the tomatoes, cover with a plate, and place the weight. Let them stand in the room for a day, and then move them to the balcony or put them in the refrigerator.
After 4-5 days, the delicious aromatic tomatoes are ready.

I suggest you watch another very interesting video recipe on how to ferment tomatoes at home.

Barrel tomatoes in a plastic bucket

This pickling option is no worse than others. You can salt tomatoes in a plastic bucket if it is intended for food purposes. If you are using a 10 liter container, you will need:

5-6 kg of medium-sized tomatoes;
2 horseradish roots;
a bunch of parsley and dill;
2 chili peppers;
4 bell peppers;
2 garlic heads;
2 -4 bay leaves;
peppercorns.

A glass of sugar and 1.5 glasses of salt are dissolved in 10 liters of boiled water.

Salting:

Horseradish root and pepper are cut into vertical strips.
Place some of the greens and tomatoes, layering them with garlic, pieces of pepper and horseradish.
The top is covered with greenery.
After the brine is poured, the container is placed in a cool place for fermentation. Tomatoes are ready in 2-3 weeks.

Salted barrel tomatoes with horseradish for the winter

This recipe is designed for a container of 30 liters. To pickle tomatoes like in a barrel you will need the following ingredients:

horseradish - 10 medium sheets;
tomatoes – 18-20 kg;
salt – 60 g (3 tablespoons) per 1 liter of water;
garlic – 1 large head;
black currant leaves – 25 pcs.;
cherry leaves – 25 pcs.;
dill umbrellas – 10 pcs. (pharmaceutical dill seeds – 50 g);
hot pepper – 1-2 pods;
tarragon - 8-10 shoots with leaves;
purified water – 15 liters.

Process:

First you need to prepare the container for pickling - rinse it thoroughly and dry it. Then wash all the vegetables, herbs, and peel the garlic.

According to this recipe, vegetables are added in layers - vegetables-spices-vegetables. Horseradish leaves are placed at the very bottom, then herbs, spices and tomatoes on top. It is better to place large tomatoes on the bottom, and fill the voids between them with small vegetables.

When you reach the very top, leave a little free space so that the tomatoes are completely in the marinade and can be covered with a lid. The last layer of vegetables should be covered with horseradish leaves.

All that's left to do is make the brine and pour it over the vegetables. Dilute salt in water in the ratio indicated in the recipe and pour the brine over the tomatoes. For a thirty-liter container you will need at least fifteen liters of ready-made brine.

Cover the top of the pickle with a clean gauze cloth, then place a plate on top and transfer the pickle to a cool place for fermentation.

After a couple of weeks, you can taste delicious, salty tomatoes with garlic and pepper.

Cold pickling of tomatoes for the winter with garlic

It’s hard to imagine salted tomatoes without adding garlic. Both the taste and aroma are no longer the same. But everything needs moderation. Too much garlic can ruin the flavor of the pickle. This recipe for salted tomatoes in 3 liter jars has it just right.

Required:

tomatoes - as needed;
half a small carrot - cut into pucks;
parsley root - cut into rings;
a small piece of horseradish root and chili pepper;
parsley - a couple of sprigs;
garlic cloves and peppercorns - 5 pcs.

For the brine, you will need to dilute tbsp. l. salt with a slide in 1 liter. water. A jar of this volume will require a little more than 1.5 liters.

Salting:

Everything except the tomatoes is placed at the bottom of the dish.
Place the tomatoes tightly.
Fill the brine to the top and cover with plastic lids.
Let it ferment in the refrigerator or basement for 10 days.
Advice! The end of the fermentation process can be determined by the turbidity of the brine.
Each jar is filled with tbsp. l. calcined oil to prevent mold.
The product is ready in 1.5 months.

How to cold salt tomatoes with herbs It is the greens that give pickling such an amazing taste and aroma. Her choice is the prerogative of the hostess. This recipe for pickled green tomatoes takes it outside the box. Salt in a saucepan or large bucket.

You will need:

green tomatoes – 12 kg small or 11 kg medium;
15 laurel leaves;
mint, dill, parsley – 350 g;
cherry and currant leaves – 200 g;
ground black pepper – 2 tbsp. l.

Tomatoes are sprinkled with sugar - 250 g. For brine, 8 liters of water require 0.5 kg of salt.

Salting:

Vegetables are laid in layers: greens, tomatoes, sprinkled with sugar.
Fill with brine.
Place under pressure and store in the cold for about 2 months until ready.

Attention! Pickled tomatoes will retain a dense consistency. To keep them soft, blanch them for 2-3 minutes before laying.

Red tomatoes pickled for the winter in a pan

Now I’ll tell you how to make pickled red tomatoes in a saucepan. This method is suitable for those who do not like to wait long.

Another recipe: How to make pickled cucumbers in jars without hassle: fill with cold water. They last all winter!

Ingredients:

2.5 kg of red tomatoes;
10 pieces. cherry leaves;
10 pieces. allspice peas;
10 pieces. black peppercorns;
80 g dill umbrellas;
6 pcs. bay leaf;
40 g basil sprigs (optional);
3 liters of water;
60 g salt.

How to prepare:

Wash the pan thoroughly and rinse with boiling water.
We select strong, ripe red tomatoes. We wash them and remove the tails.
Place washed dill, basil, laurel and cherry leaves, and peppercorns on the bottom of the pan. Then add the tomatoes.
Pour salt into a separate saucepan, fill it with cold water, mix well with a spoon.
Pour the solution into a container with tomatoes, press down on top with a plate. Let it ferment at room temperature.

After six days, the pickled tomatoes in the pan are ready. We store them in the refrigerator.

How to cold pickle tomatoes in a bucket with horseradish

Horseradish is an excellent antiseptic; it prevents tomatoes from spoiling. With so much of it, they remain lightly salted until spring. For a 10 liter capacity you will need:

tomatoes;

6-8 cloves of garlic;
6 leaves of currant and laurel,
4 dill umbrellas;
3 cups grated or minced horseradish.

Advice! When scrolling in a meat grinder, it is better to put a plastic bag over its hole, otherwise tears are guaranteed.

Brine of 8 liters of water, 400 g of salt and 800 g of sugar.

Salting:

Tomatoes and herbs are laid in layers, it should be the first and last layer.
Sprinkle the tomatoes with chopped horseradish.
Fill with brine and set pressure.
Take it out into the cold.

Step-by-step recipe with photos

Tomatoes, salted in a bucket or barrel for the winter, were common in villages not so long ago. These are the most delicious and healthy tomatoes - they are fermented due to the resulting lactic acid, and have a slightly sharp, sweet and sour taste. These tomatoes are an excellent appetizer for boiled potatoes and kebabs. They have one drawback - they “puff” too quickly, i.e. lose elasticity, fill with gas and burst, therefore, when opening a bucket or jar. These tomatoes should be eaten as soon as possible - preferably on the first day.

When tomatoes were salted in barrels, they simply went down to the cellar or basement, where they were kept cool, collected the tomatoes in a cup, and covered the rest again with gauze and a wooden mug - they were always there, as if they had just been cooked. In a city apartment, to prepare salted tomatoes for the winter in a bucket, I recommend taking small plastic buckets for pickling.

For pickling, we will prepare strong, maybe slightly unripe, tomatoes, dill, garlic, peppercorns, bay leaves, horseradish and currant leaves, salt and water.

First we'll make the brine. Boil water, take salt depending on the size of the tomatoes - 1-2 tablespoons. If the tomatoes are large, then more brine will remain between them, which means you need more salt. Immediately add bay leaf and peppercorns to the water. Boil the brine and leave it to cool in a cold place - on the balcony, for example.

Let's prepare plastic buckets - rinse them well and dry them, rinse the tomatoes and herbs. Let the water drain too.

In the bottom of the bucket we place chopped horseradish leaves, currant leaves (if you do pickling in the fall, at a later time you can take dried herbs or make do with what you have), dill, chopped garlic.

Then we pierce the tomatoes with a toothpick at the base of the stalk - this will allow the tomatoes to be salted more evenly, they have a very thick peel. Stuff the free space with herbs and garlic cloves - they will also turn out delicious.

Fill with slightly warm or completely cooled brine.

We close the tomatoes with lids, you can put them under pressure for the first 1-2 days. When the fermentation process has passed - after 3-4 days (this will be noticeable by the cloudiness of the brine and the absence of bubbles), take the salted tomatoes in a bucket to a cold place for the winter - to a permanent storage place.

You can try it in a week and a half (you can try it earlier, lightly salted tomatoes are also very tasty!).

Recipe for barrel tomatoes in a bucket with horseradish, cherry and currant leaves

Cold barrel tomatoes cannot be obtained without adding horseradish leaves, cherries and currants. They will add vitamins and preserve the product.

You will need:

tomatoes - how many will fit into the bucket;
dill umbrellas with stems 6 pcs.;
sprigs of parsley and celery - 3-4 pcs.;
2 heads of garlic;
10 leaves of currants and cherries;
3 leaves of horseradish.

Peppercorns and bay leaves are added as spices. A bit of everything.

Brine of 10 liters of water, 1 cup of salt and 2 of sugar.

Salting:

The bottom of the bucket is covered with greenery.
Place the tomatoes with garlic, sprigs of herbs and dill.
Fill it with brine and put it under pressure, not forgetting to add gauze.
Ready in 3-4 weeks.

Features of salting

When using a bucket to pickle tomatoes, the cold method is often used. Be sure to use pressure to ensure uniform distribution of the brine and prevent the formation of mold.

Tomatoes are selected without damage or signs of rot and at an equal degree of ripeness. You cannot salt green and ripe fruits together. Wash them with running water, wipe with a napkin, and remove the stalk.

Then make 2-3 punctures with a toothpick. You can make a small cross-shaped incision at the top of the fruit. Such measures allow the pulp to be completely saturated with brine.

Rules for storing salted tomatoes

According to GOST, salted tomatoes are stored at temperatures from -1 to +4 degrees and a relative humidity of about 90%. At home, such storage parameters are difficult to maintain, but desirable. It’s good if there is a basement where it’s cool. If there is none, and there is only a balcony, they salt enough vegetables to eat them before frost. In other cases, they make do with a refrigerator.

It is very important to prevent mold from growing. To do this, change the gauze or linen napkin once a week, wash it and iron it.

Advice! Mold will be less of a concern if you sprinkle mustard powder on top of the napkin or simply soak it with mustard solution.

Tips and tricks

If you are a beginner, you are in luck; experienced housewives share tips :

A cross-shaped shallow cut in the vegetable will help it salt faster and the taste will be more intense.
Change the gauze at least once a week. If, when changing the gauze, you notice mold, bubbles or a film on top, then carefully remove it using a slotted spoon or spoon. Do not throw away the product - this is a normal reaction.
Currant leaves often provoke the appearance of mold during cold salting. Try not to add this ingredient; it is better to replace it with a horseradish leaf or a lemon slice.

How to prepare the container?

Before starting to pickle ripened tomato fruits, they prepare a bucket. Experts recommend inspecting it in advance. Particular attention is paid to the inner walls, on the surface of which there may be contamination. First, the container is thoroughly washed from dirt, after which it is soaked in boiled water for 30-35 minutes.

With sweet peppers in jars under a nylon lid

Tomatoes prepared in this way are perfectly preserved on the refrigerator shelf in jars under nylon lids. They taste simply excellent, slightly spicy and sweet.

For a three-liter jar you will need:

4 kg of green tomatoes;
a bunch of parsley;
4 sweet peppers;
1 chili pepper;
6 cloves of garlic;
2 liters of water and 120 grams of salt (for brine).

The tomatoes are washed, the garlic is finely chopped, the sweet bell peppers are freed from seeds, the hot peppers are simply washed and cut into slices, the greens are chopped. The jars are sterilized and tomatoes are placed in them with other ingredients. Pour in hot brine and cover with lids. Wait until it cools down and put it on a shelf in the refrigerator. Pickled green tomatoes will be ready in 10 days.