Millions of people around the world love to treat themselves to something salty or sour, especially homemade. That is why every year many families engage in canning and pickling vegetables. One of the leading positions among homemade preparations and pickles (not only winter, but also summer) is occupied by salted tomatoes. Regardless of what you call this type of preparation, be it “salted tomatoes”, “fermented tomatoes” or “sour tomatoes”, they are all often present both at large feasts and at a simple family meal.

There are a lot of recipes for salted tomatoes. Some of them even contain vinegar (below is a recipe for salted tomatoes without vinegar!), which negatively affects human health. Some recipes require canning tomatoes in a jar with metal lids, while others, on the contrary, do not require rolling the dish under the lid.

I have tried a variety of salted tomato recipes in my life, but the one I like best is the simple recipe that my mother uses every year. Yes, the recipe in question is quite simple and does not require much labor, boiling the lids and screwing them on.

So, below on the House of Knowledge I will share with my readers a simple recipe for very tasty salted tomatoes.

Ingredients for salted tomatoes.

To prepare 1 can (3L) of delicious salted tomatoes you will need the following ingredients:

1. Tomatoes(preferably medium or small size) - 1.5-1.8 kg
2. Salt- 90g or less than 100g glass
3. Garlic- 1 clove
4. Hot capsicum- a small piece
5. Horseradish leaves- 1 medium size sheet
6. Herb tarragon(tarragon) - 1 sprig
7. Black currant leaves- 3 pcs
8. cherry leaves- 3 pcs
9. Dill seeds- 2-3 ripe inflorescences or if not - 1 dessert spoon of seeds
10. Water(refined or spring water) - up to 1.5 liters per 3 liter jar or as much as needed to cover the tomatoes

Salted tomatoes recipe.

First of all, for pickling, select and wash beautiful, firm tomatoes that are as uniform in size as possible. Then peel and wash one clove of garlic. Also rinse in cold water from dust horseradish, tarragon, hot pepper, currant and cherry leaves.

When all the ingredients are prepared, you can start placing them in a clean 3L jar.

I usually layer all the ingredients.

Layer No. 1.

Place at the bottom of the jar:

1. 1/3 part horseradish leaf
2. 1/2 sprig tarragon
3. 2 cherry leaves
4. 2 blackcurrant leaves
5. garlic clove, cut into 2 parts
6. piece of hot pepper
7. dill seeds (I pour everything out because they still float)

Layer No. 2.

I put tomatoes in the second layer up to half the jar. They should lie as close to each other as possible. I usually put some first big tomatoes, and I cover empty spaces with small ones. It is advisable that the tomatoes lie as tightly as possible in the jar or barrel, since they will still become soft and there will be empty space between them.

Layer No. 3.

Place the third layer in the jar:

1. 1/3 part horseradish
2. The remaining 1/2 of the tarragon sprig
3. 1 cherry leaf
4. 1 blackcurrant leaf

Read also: Sauerkraut.

Layer No. 4.

The fourth layer, like the second, consists of tomatoes. They also need to be laid tightly and at a height of approximately 1-1.5 cm below the neck of the jar.

Layer No. 5.

Place the remaining 1/3 of the horseradish leaf on top of the tomatoes.

This completes the placement of future salted tomatoes. Now all that remains is to fill them with a brine consisting of salt and water.

Brine for salted tomatoes.

To prepare the brine, dissolve 90g of salt (less than a 100g glass) in 1 liter of water, then pour it into a jar of tomatoes. If after this the water does not completely cover the tomatoes, then add clean water (without salt).

Good housewives prepare for winter in advance, “rely on supermarkets, but don’t make a mistake yourself” - that’s what they say, and they pickle, salt, and freeze. Tomatoes are one of the first places on the list of winter preparations; these vegetables are good in different types: both independently and in company with other vegetables. This material contains a selection of recipes for marinated tomatoes different ways.

Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe

At the end summer season Many housewives close jars of tomatoes. This activity is not difficult at all. Thanks to a simple canning recipe, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very nice. This appetizer is suitable for serving on any table! The calculation of products is given for one three-liter jar.

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

• Tomatoes: 2.5-2.8 kg
• Bow: 5-6 rings
• Carrots: 7-8 mugs
• Bell pepper: 30 g
• Carrot tops: 1 sprig
• Salt: 1 tbsp. .l.
• Sugar: 2.5 tbsp. l.
• Allspice: 3-5 peas
• Aspirin: 2 tablets
• Lemon acid: 2 g
• Bay leaf: 3-5 pcs.

Cooking instructions

How to prepare pickled tomatoes for the winter in jars

You can marinate tomatoes in different ways, including using different containers, from liter cans to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and glass jars small size(up to a liter).

Ingredients:

• Tomatoes – 2 kg.
• Filtered water – 5 tbsp.
• Sugar – 2 tbsp. l.
• Salt – 1 tbsp. l.
• Vinegar essence – 1 tbsp. l. (based on each container).
• Hot black pepper, allspice, garlic – 3 pieces each.
• Bay leaf, horseradish - 1 leaf each.
• Dill – 1 sprig/umbrella.

Algorithm of actions:

1. Select the best tomatoes - firm, ripe, small in size (preferably the same size). Rinse. Pierce each fruit with a toothpick in the area of ​​the stalk. This will help keep the tomatoes intact when pouring water brought to a boil.
2. Sterilize jars. Place seasonings, spices, garlic on the bottom of each (horseradish leaves, bay leaves, dill, pre-rinse). Peel the garlic; you don’t have to cut it and add whole cloves (if you cut it, the marinade will be more aromatic).
3. Place the tomatoes almost to the very top.
4. To boil water. Carefully pour it over the tomatoes. Now stand for 20 minutes.
5. Drain the water into one large container, add salt and sugar. Boil again.
6. The second time, now pour the fragrant marinade over the tomatoes. Add a tablespoon of essence to the jars directly under the lid.
7. Seal with sterilized tin lids. For additional sterilization, wrap in an old blanket until the morning.

You can conduct small experiments by adding strips of sweet pepper, sliced ​​carrots or onion rings to the jars.

Very simple pickling of tomatoes for the winter in liter jars

In the old days, most available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to preserve almost all vitamins and minerals. The simplest recipe for modern pickling tomatoes will require a little time and a small amount of ingredients.

Products:

• Tomatoes – 5 kg.
• Water – 5 l.
• Garlic – 2 cloves per jar.
• Bay leaf – 2 pcs.
• Allspice – 3-4 pcs.
• Horseradish root.
• Salt – 1 tbsp.

Algorithm of actions:

1. The pickling process begins with washing and sterilizing the containers.
2. Next, you should choose tomatoes, preferably very dense, with thick skin. Rinse.
3. Peel the garlic and horseradish, cut into pieces.
4. Place half of the spices on the bottom of the prepared containers, then place the tomatoes, again the spices and again the tomatoes (to the top).
5. The water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
6. Pour brine over the prepared tomatoes and cover with nylon lids. Leave the jars in the kitchen for a day to allow the fermentation process to begin.
7. Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait this time and you can taste it; these salted tomatoes are good with boiled potatoes and mashed potatoes, with meat and fish.

Recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other gifts from the garden. Most often you can find recipes that contain red tomatoes and green cucumbers in one jar. When marinating tomatoes, acid is released, which is what gives extraordinary taste pickled vegetables.

Ingredients:

• Tomatoes – 1 kg.
• Cucumbers – 1 kg.
• Salt – 2.5 tbsp. l.
• Sugar – 2 tbsp. l.
• Garlic – 4 cloves.
• Dill - greens, umbrellas or seeds.
• Vinegar (9%) – 2 tbsp. l.

Algorithm of actions:

1. Rinse the cucumbers first and trim off the stems. Fill cold water. Leave for 2 to 4 hours.
2. Simply rinse the tomatoes and dill. Banks must be sterilized.
3. In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or with whole cloves) at the bottom.
4. First, fill the container up to half with cucumbers (experienced housewives place the fruits vertically to save space).
5. Prick the tomatoes with a toothpick or fork, this will speed up the pickling process. Place on top of the cucumbers.
6. Pour boiling water over vegetables for 20 minutes.
7. Pour sugar and salt into the pan, and drain the water from the jars with future seams here. Boil.
8. Pour and seal with hot lids (pre-sterilized). Turn over and wrap in warm clothes for additional sterilization overnight.
9. Remove jars of cucumbers/tomatoes that have cooled by morning.

The marinating process will finally be completed in 2 weeks, then you can begin the first tasting. But it’s better to wait until the snow-white winter to treat yourself and your loved ones to a delicious assortment of vegetables.

Delicious tomatoes in jars for the winter with vinegar

Grandmothers in the old days good times tomatoes were salted; most modern housewives prefer pickling with vinegar. Firstly, the process goes faster, and secondly, vinegar gives the tomatoes a pleasant pungent taste.

Ingredients:

• The tomatoes are ripe, dense, small in size - 2 kg.
• Hot pepper – 1 pc.
• Bell pepper – 1 pc.
• Garlic – 2-4 cloves.
• Cloves, sweet peas.

Per liter of marinade:

• Sugar – 4 tbsp. l.
• Salt – 2 tbsp. l.
• Classic table vinegar 9% – 2 tbsp. l.

Algorithm of actions:

1. The marinating process, according to tradition, begins with sterilizing containers and preparing ingredients. It is better to take liter jars: wash, sterilize over steam or put in the oven.
2. Rinse tomatoes and peppers (hot and bell peppers). Remove seeds and stems from sweet peppers.
3. In each jar put several peas of allspice, 2 cloves, and garlic.
4. Cut the hot pepper into pieces and place in the bottom of the jars. Also cut the sweet pepper and put it on the bottom.
5. Now it’s the turn of the tomatoes – just fill the containers to the top with them.
6. For the first time, pour boiling water over the tomatoes. Leave for half an hour.
7. Pour the marinade into a separate pan. Add salt and sugar as required. Boil the marinade.
8. Pour back into the jars with tomatoes. Carefully pour 2 tbsp just under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. The sterilization process will be completely completed overnight. The cooled cans can be hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When pickling tomatoes, they often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade; one of them suggests abandoning all known seasonings and spices, leaving only bell peppers, which, by the way, are also sweet.

Ingredients (calculation – for 3 liter containers):

• Tomatoes - approximately 3 kg.
• Bell pepper – 3 pcs.
• Sugar – 5 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar - 2 tbsp. l. for each jar.

Algorithm of actions:

1. The procedure for marinating is already known - prepare the tomatoes and peppers, that is, rinse them thoroughly. Remove the seeds and tail from the bell pepper.
2. Sterilize containers. Place peppers cut into pieces at the bottom and tomatoes up to the neck.
3. Pour boiling water over it. You can relax for 20 minutes or do other things.
4. Drain the water that already smells good from the jars. bell pepper. Add salt. Add sugar. Boil.
5. Either pour the vinegar into the boiling marinade, or directly into the jars.
6. Seal the tomatoes with sterilized lids.

To turn it over or not depends on your desire, but you definitely need to wrap it up. In the morning, hide it in the cellar, all you have to do is be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the arrival of cold weather, I really want something very beautiful and useful. The best remedy for the blues - a jar of salad of tomatoes, peppers and cucumbers. The recipe is also good because you can use substandard vegetables.

Ingredients:

• Tomatoes – 1 kg.
• Cucumbers – 1.5 kg.
• Sweet pepper – 0.8 kg.
• Onions – 0.5 kg.
• Vegetable oil – 120 ml.
• Sugar – 3 tbsp. l.
• Salt – 3 tbsp. l.
• Acetic acid - 1 tsp. for each half-liter container.
• Seasoning mixture.
• Greenery.

Algorithm of actions:

1. When preparing vegetables, the housewife (or her reliable assistants) will have to sweat, since the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
2. Then cut all the vegetables into circles. Wash and chop the greens.
3. Place the aromatic vegetable mixture in an enamel container of sufficient size. Immediately add salt, sugar, and any spices. Pour in vegetable oil.
4. Bring the salad to a boil over low heat. Then cook on reduced heat with constant stirring for half an hour.
5. During this time, prepare the jars (8 pieces, half a liter each) and the lids - sterilize.
6. While hot, place the salad into jars. Add acetic acid (70%) on top.
7. Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

Now you can seal a tasty, healthy and very beautiful salad, where tomatoes play an important role.

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, except for one thing - too much preparatory work. It’s much easier to prepare just pickled tomatoes with garlic - healthy, tasty and looks wonderful. The recipe is called “Tomatoes under the snow” because the garlic needs to be grated on a fine grater and sprinkled on top of the vegetables.

Ingredients (for a 1 liter jar):

• Tomatoes – 1 kg.
• Grated garlic – 1 tbsp. l.
• Classic vinegar 9% – 2 tbsp. l.
• Sugar – 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
• Salt – 2 tbsp. l.

Algorithm of actions:

1. Tomatoes are prepared using classic technology: select vegetables for pickling that are the same size, ripe, but with thick skin, without damage or dents.
2. Rinse the tomatoes. Peel the garlic and place under running water. Grate on a fine grater.
3. Sterilize the jars while they are still hot, arrange the tomatoes, sprinkle with garlic.
4. Pour boiling water over it for the first time. Pour into a saucepan and prepare a sweet and salty marinade.
5. Refill and pour vinegar on top.
6. Seal with lids that have also undergone the sterilization process.

Fast, easy and very beautiful!

How to cook tomatoes in jars for the winter with onions

The good thing about tomatoes is that they make friends with different vegetables and love the company of garlic or onions. But, if garlic is finely chopped into such a roll and has only one function - a natural flavoring, then the onion acts as a full participant in the culinary process.

Ingredients:

• Tomatoes – 5 kg.
• Onions (very small) – 1 kg.
• Filtered water – 3 l.
• Vinegar 9% – 160 ml.
• Sugar – 4 tbsp. l.
• Salt – 3 tbsp. l.
• Dill in umbrellas.
• Hot pepper – 1 pod.
• Currant and horseradish leaves (optional).

Algorithm of actions:

1. First prepare the tomatoes and onions, simply wash the first ones and prick them near the stalk. Peel the onions, then rinse.
2. Wash dill, leaves (if used) and hot pepper as well. Naturally, sterilize the containers.
3. Throw down the seasonings, currant and horseradish leaves, pieces of hot pepper. Place tomatoes alternating with onions (there should be several times more tomatoes than onions).
4. Pour boiling water over it. Wait 7 to 15 minutes (optional).
5. Pour the aromatic water into a saucepan, add salt and sugar to the water. After boiling, pour in vinegar.
6. Proceed with pouring marinade and sealing.

Tomatoes prepared in this way acquire a sour-spicy taste, onion, on the contrary, it becomes less bitter.

Tomatoes in jars for the winter with cabbage - an original canning recipe

Another good “partner” in tomato rolls is regular white cabbage. It can be present in any form - chopped in large pieces or chopped finely enough.

Ingredients:

• Tomatoes – 2 kg.
• White cabbage – 1 kg.
• Sweet pepper – 1 pc.
• Carrots – 2 pcs. (medium in size).
• Bay leaf, dill, allspice.
• Garlic – 4 cloves.

Marinade:

• Water – 1 l.
• Sugar – 3 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar – 1-2 tbsp. l. (at 9%).

Algorithm of actions:

1. Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or shred the cabbage (optional), use a grater to chop the carrots. Pepper - pieces. Cut the garlic into thin slices.
2. According to tradition, containers are sterilized before adding vegetables. Again, according to tradition, place natural flavors at the bottom of the jars - dill, pepper, laurel. Add garlic.
3. Start arranging vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
4. Immediately prepare the marinade with salt, sugar and vinegar. Fill jars filled with vegetables. Cover with tin lids.
5. Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Pickling is one of the oldest recipes for preparing vegetables for the winter. IN old times When there was no vinegar and tightly closed jars, it was difficult to preserve vegetables until spring. But even today, along with fashionable pickling, experienced housewives still practice pickling, but no longer in barrels, but in the usual three-liter glass jars.

Ingredients:

• Tomatoes – 3 kg.
• Dill, horseradish, currants, cherries, parsley (optional and available ingredients).
• Garlic.
• Salt (the most common, not iodized) – 50 g. per 3 liter jar.

Algorithm of actions:

1. Conduct a selection of tomatoes; the ideal “cream” varieties are small, with thick skin, and very sweet. Rinse vegetables and herbs. Peel the garlic and rinse it as well.
2. Sterilize containers. Place some of the herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. On top are again herbs and spices.
3. Prepare the brine by dissolving 50 g in boiled water (0.5 l.). salt. Pour into a jar. If there is not enough brine, add plain water.
4. Leave in the room for 3 days to begin the fermentation process. Then move it to the refrigerator or just a cold place. The process will continue for another 2 weeks.

After time has passed, you can start tasting the original Russian snack.

Tomatoes in jars for the winter with mustard

Nowadays, mustard has practically lost its importance, although in previous years it was actively used by housewives. Meanwhile, this is a good sealing agent that prevents mold from forming in jars. Therefore, home canned food can be stored at room temperature.

Ingredients:

• Tomatoes – 2 kg.
• Mustard powder – 1 tsp.
• Garlic – 4 cloves.
• Hot pepper pod – 1 pc.
• Allspice peas – 4 pcs.
• Laurel – 3 pcs.

Brine:

• Water – 1 l.
• Regular table salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.

Algorithm of actions:

1. Rinse the containers thoroughly. Wash the tomatoes under running water.
2. Place seasonings, pepper (can be cut into pieces), and garlic at the bottom of the jar. Next, place small, dense tomatoes (up to the neck).
3. Pour boiling water over it.
4. After a while, drain the water and prepare the brine.
5. Pour hot brine over the tomatoes again. Place mustard on top and pour in vinegar.
6. Seal with a tin lid.

The mustard will make the brine a bit cloudy, but the appetizer will have an excellent taste.

How to prepare tomatoes for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones too, are so afraid of).

Many housewives like to cook salted tomatoes in jars for the winter. At the same time, there are a large number of pickling recipes, it all depends on what taste the family likes.

An open can of tomatoes immediately spreads the wonderful aroma of brine and spices; you can pickle tomatoes in the quantity needed for your family. They are suitable as a snack festive table, and as a treat for guests.

How tomatoes are salted for the winter, and what recipes for such salting exist, you will learn in the material. Some of them have not only a characteristic salty, but even a sweet taste.

Key principles for preparing salted tomatoes for the winter

Almost every housewife has her own signature recipe for pickling tomatoes for the winter, depending on her preferences and the tastes of her family. However, there are key rules preparations salted tomatoes, which must be followed regardless of the recipe. So, tomatoes can be salted in three ways:

• through hot salting;
• dry;
• cold.

The hot method of salting tomatoes for the winter is traditional. We take jars, carefully sterilize them and put seasonings on the bottom. Place clean tomatoes on top, then pour in boiled brine, roll up the jars, cool and put them in the refrigerator for storage.

The cold salting method refers to the salting of tomatoes. in barrels, buckets, tubs and even jars. According to this recipe, tomatoes are poured with cold brine, and a round wooden board is placed on top. These pickles are stored in the cellar.

When dry pickling, there is no brine in the tomatoes. The tomatoes are laid out in layers in a tub, generously salted with coarse salt and covered with a wooden circle. They stand in the room for a while, then are transferred to the refrigerator. This option is a summer option, since it is not stored for a long time; therefore, such tomatoes cannot be stored for the winter.

There is a type of dry salting called in a fast way salt the tomatoes. They are also not stored for long, but the vegetables will need to be peeled from their entrails and stuffed with crushed garlic, they are salted and eaten within two days.

The taste of salted tomatoes depends not only on the recipe, but also on factors such as:

• tomato variety;
• stages of maturity;
• the presence of certain seasonings and other additional components.

Tomatoes need to be taken elastic and strong. They need to be salted with coarse salt. Select seasonings:

Below we offer you recipes for some salted tomatoes for the winter that you can prepare with your own hands.

Recipe for traditional salted tomatoes for the winter

This recipe will be interesting to those who love the classics and do not like to experiment with flavors in terms of pickling tomatoes for the winter. In order to pickle tomatoes this way, prepare the following ingredients:

• medium tomatoes - about 2 kg;
• pure water– 1.5 l;
• dill – 30 g;
• 2 z. garlic;
• a pinch of ground cinnamon;
• sugar and salt to taste.

All components are described based on salting tomatoes per three liters. In subsequent recipes, ingredients will be indicated based on the same calculation.

Tomatoes are traditionally salted for the winter like this:

• Wash the jars well and sterilize them. Place dill, cinnamon and garlic on the bottom;
• wash the tomatoes and put them to the top in jars;
• prepare the brine - bring water to a boil, salt it and add sugar. Cook until they are completely dissolved;
• Fill the tomatoes with boiling brine, cover the jars lightly and sterilize them in a container with boiling water for about 15 minutes. Roll them up using clean metal lids.

Place the jars in a dark place and turn them over until they cool. Then we transfer it to a cool room for the winter.

Recipe for “Homemade” tomatoes for the winter

Unlike the previous recipe, this one differs in taste and composition of seasonings used. And the tomatoes themselves turn out to be very appetizing, tender and soft.

You will need:

Tomatoes are prepared like this:

• put all the listed spices in clean jars, except salt, sugar and mustard;
• Wash and pierce the tomatoes, place them tightly in jars. Boil a liter of water, add salt and sugar to it, pour it over the tomatoes in the jar;
• We take cotton cloth, scald it and cover the jars with it. The fabric should be sprinkled with mustard powder. As a result, salted tomatoes will acquire a unique taste and will not succumb to mold.

Banks need to be kept for two weeks at room temperature. Then they will need to be closed with sterile plastic lids and put in the refrigerator for a month.

Recipe for salted tomatoes for the winter “Youth”

This recipe for preparing it for the winter got its name due to the fact that green tomatoes are used for preparation. In addition, in winter, this preparation will be suitable as an ingredient for a salad for the New Year's table.

You will need:

• young tomatoes - about 2 kilograms;
• 7 pieces of black currant leaves;
• 3 dill with inflorescences;
• garlic – 5 cloves;
• a little allspice;
• liter of filtered water;
• 4 large spoons of coarse salt.

To pickle tomatoes for the winter according to this recipe, rinse the tomatoes and remove the stems. Place greens on the bottom of the jar, then tomatoes, then more greens, then hot peppers and garlic. Such fill the entire jar in layers one at a time. The final layer should be greenery.

To make brine, dissolve salt in cold water, leave for 2 minutes and fill the jar to the top. The liquid should cover the entire contents of the jar.

After you close the jar with a sterilized tight plastic lid, transfer it to a dark, cool room. The tomatoes will be completely ready to eat in a month.

Recipe for cold salted tomatoes for the winter

In this case it applies cold type of pickling. It is carried out in three liter jar. For preparation you will need:

To prepare this preparation for the winter, take dry jars and put horseradish leaves on their bottom, then fill them tightly with tomatoes so as not to overwhelm them. During the filling process, the tomatoes are evenly covered with the leaves listed above, celery and garlic. Then salt and sugar are poured into the jar and filled with boiled or filtered water.

You can add a little vinegar if desired, cover the jar with a tight lid and put it in the refrigerator.

Recipe for salted tomatoes for the winter in their own juice

This recipe will appeal to those who want to try something new in pickling tomatoes. They need to be pink or brown. They should also be small and have a high density. You will need a kilogram of these tomatoes, and you will also need an additional kilogram of ripe tomatoes. For spices, prepare additional garlic, four branches of dill, hot peppers, salt and seasoning for preserving vegetables.

Method for preparing this preparation for the winter the following:

The bank should sterilize for about half an hour, then take out the jar, close it with a lid, turn it over until it cools down completely.

Recipe for salted tomatoes for the winter in apple juice

This recipe will delight lovers of a spicy aroma; the tomatoes will be slightly sweet and original. Prepare the following:

• strong fresh tomatoes - kilogram;
• clarified Apple juice– 1 liter or 2.5 kg of reds fresh apples;
• half a teaspoon of ginger;
• 3 small spoons of salt;
• a large spoon of sugar.

Tomatoes should be carefully placed in a clean jar. Meanwhile, the apples are passed through a meat grinder or juicer, and the resulting juice is diluted by half. Ginger is grated and added to the prepared juice.

Juice is poured into a saucepan and bring to a boil, then pour the boiling liquid into the jars. They are pasteurized for an hour, but the liquid should not boil. Then they roll up and wrap themselves up until they cool down.

Salted tomatoes for the winter in Ukrainian

For this recipe Tomatoes may be suitable regardless of variety. But they must be dense and hard.

The ingredients for the winter recipe are:

• elastic tomatoes – kilogram;
• large carrots;
• raspberry leaves;
• sugar – 3 small spoons;
• a little salt;
• a little spice.

To prepare tomatoes for the winter using this recipe, grate carrots, then place raspberry leaves in jars in layers, then carrots and tomatoes.

At the same time, prepare a steep brine. For it, dilute 100 g of salt in a liter of water and add some spices. The brine is boiled for 5 minutes, then it is cooled and poured into a jar. Cover the tomatoes tightly, place a raspberry leaf on top and close tightly with a clean plastic lid. Store the jar in a cool place.

Recipe for salted tomatoes with rowan berries for the winter

This recipe is very simple, the tomatoes will have incredible original taste. What do you need:

• peeled tomatoes – 2 kg;
• rowan bunches - 1.5 kg;
• water for brine – 1 l;
• sugar and salt.

Prepare a jar for rolling up the pickling, place tomatoes and rowan berries in it. Bring the water to a boil, dilute salt and sugar in it. Fill the jar with the resulting brine, cool it, drain it, then boil it again and fill the contents of the jar again. We repeat these steps three times. Then the jar is twisted, cooled and stored in the cellar for the winter.

Preparing sweet tomatoes for the winter

Many love original conservation, in particular, sweet marinated tomatoes. Here you will need:

• kilogram of red tomatoes;
• up to 4 cloves of garlic;
• fresh dill;
• Bell pepper;
• half a lemon or a little citric acid;
• a couple of bay leaves;
• up to 8 black peppercorns;
• a large spoon of salt;
• two large spoons of sugar;
• 5 cherry and currant leaves;
• water - depending on the volume of the container.

According to the recipe for sweet pickled tomatoes you need choose soft and whole tomatoes, wash them. Place dill, currant and cherry leaves in jars, Bay leaf, peas and garlic.

Then we place the tomatoes, heat water in a separate container and pour it over the tomatoes. They can be pierced so that they are better preserved whole and soaked in the marinade.

Dissolve sugar and salt in water and bring to a boil. Add lemon juice or acid to the jar. Pour everything into a jar and immediately roll it up. We turn sweet tomatoes in jars over and wrap them. They will be most aromatic and have a distinctive sweet flavor if they are allowed to sit for at least a month.

Regardless of whether you like your canned tomatoes sweet, salty or sour, remember to follow the key rules for pickling tomatoes.

Harvesting tomatoes for the winter has a huge number of cooking options. The most popular of them, oddly enough, are not particularly complex. Experienced housewives know how to pickle tomatoes in jars for the winter - simple recipes include a minimum of ingredients: vegetables, water, salt and spices.

Cold pickling without vinegar

To save in tomatoes maximum amount vitamins and microelements, they should be salted without using vinegar. No matter how diverse the recipes for this method of pickling may be, they have one thing in common: storage conditions. The snack will be suitable for consumption only if stored at low temperatures.

Red tomatoes

For cooking, we select vegetables of the same size and varieties with similar taste characteristics.

Ingredients:

• ripe tomatoes – 3 kg;
• table salt – 15 g;
• water – 0.4 l;
• garlic – 8 cloves;
• bell pepper – 1 medium;
• hot pepper – ½ pcs.;
• dill inflorescences – 5 pcs.

Preparation:

Put water on the fire. After boiling, dissolve the salt in it. Return to the stove and let it boil again. Remove from the cooking surface and cool the brine to room temperature. Place the peeled garlic and prepared sweet and hot peppers (without stems and seeds) into a blender and grind into a paste.
Disinfected in microwave oven We fill the jars with vegetables. We alternate the layers with dressing and fill the containers with marinade. Cover the pickles with a nylon lid and put them in the refrigerator. After a couple of weeks, the snack can be placed on the table.

Green tomatoes

Green tomatoes that are richer in taste and denser in consistency can also be salted without vinegar.

Ingredients:

• unripe tomatoes – 0.4 kg;
• water – 0.4 l;
• salt – 15 g;
• currants (preferably black) – 4 leaves;
• dill - a pair of inflorescences;
• garlic – 5 shares;
• horseradish – 2 medium or 1 large leaves;
• allspice – 2 peas.

Preparation:

We heat glass jars over steam. Chop the garlic cloves and horseradish leaves with a knife. Place some of the seasoning at the bottom of the container and sprinkle it on each layer of green fruit. Salt water at room temperature and fill the contents of the jars with marinade. Cover with a polyethylene lid. We place the jars in a cool place, such as a cellar. During the month, we open the container twice to allow fresh air to enter the snack. After 4 weeks, the pickles are ready for tasting.

Classic recipe for salted tomatoes per 1 liter

Knowing the classic version with a dosage per 1 liter of product yield, you can experiment with both the volume and the ingredients of the winter tomato snack. The main thing is to strictly observe the proportions.

Ingredients:

• medium-sized tomatoes – 7-8 pcs.;
• water – 400 g;
• salt – 12 g;
• sugar – 15 g;
• acetic acid (72%) – 15 g;
• garlic – 4 cloves;
• horseradish root – 50-70 g;
• peppercorns – 4 pcs.;
• bay leaf – 2 pcs.

Preparation:

Place the washed and peeled garlic and horseradish roots, peppercorns and bay leaves into the bottom of a sterilized jar. Fill the container with vegetables, cover the top with dill umbrellas. Boil filtered water in a saucepan and pour in the tomatoes. Seal everything with a plastic lid for 20 minutes. After a third of an hour, put the liquid on the fire again, stir sugar and salt in it and let it boil. Pour the brine into a jar, carefully add a spoonful of vinegar essence on top and roll it up with a tin lid. We place the containers upside down and cover them with warmth (blanket, bedspread, terry towels, etc.) for a day. Readiness period – 3-4 weeks.

To ensure that the appetizer has a marketable appearance when served, vegetables should not be compacted when filling the jar. In tight spaces they will certainly crack. An additional precaution in this regard is to pierce the fruit near the stalk. By the way, it is better not to remove it: a treat with a twig looks more appetizing.

Hot method of pickling tomatoes with vinegar

This option for preparing tomatoes using vinegar has many varieties: this is how dried and pickled vegetables, sweet, bitter and spicy, are pickled. One of the most popular and simple recipes is a version using garlic cloves, dill inflorescences and foliage from garden trees. The recipe is based on ingredients for a three-liter container.

Ingredients:

• tomatoes – 11-16 pcs. (depending on size);
• salt – 30 g;
• sugar – 75 g;
• water – 1.2 l;
• black currant – 4 leaves;
• wild cherry - 3 leaves;
• horseradish leaves - 1 medium;
• dill inflorescences – 3 pcs.;
• garlic – 6 cloves;
• laurel – 3 leaves;
• black pepper – 6 pcs.;
• coriander – 5 pcs.;
• acetic acid (72%) – 1 tablespoon.

Preparation:

We wash vegetables, leaves and inflorescences of plants. We heat the glass in the microwave. First pour the pepper into the glass container, then the coriander, garlic cloves and bay leaf. Fill the jar with tomatoes. Pour boiling water and leave the food to warm up for half an hour. After this time, drain the marinade, add salt and dilute the required amount of sugar in it. We bring the temperature to 100 degrees again.
Add cherry, currant and horseradish leaves and dill umbrellas to the jars. Fill everything with brine and add a spoonful of vinegar on top. We close the jars with tin lids, turn them over and cover them with a blanket for 10 hours.

Salted barrel tomatoes

The special taste of barrel salted tomatoes can be reproduced in urban environments. For this you do not need a large oak barrel; its analogue will be a bucket made of food-grade plastic. Otherwise, everything remains the same as in the old Russian recipe.

Ingredients:

• tomato – 2500 g;
• coarse salt – 90g;
• water – 2500 ml;
• horseradish – 5 leaves and 70-100 g of roots;
• cherry leaves – 16 pcs.;
• currant leaves – 12 pcs.;
• dill inflorescences – 4 pcs.;
• basil (greens) – 2 plants;
• mint – 7-8 leaves;
• laurel – 4 leaves;
• garlic – 4 cloves and 7 arrows;
• hot pepper – 1 pc.;
• allspice – 4 peas;
• coriander – 8 pcs.;
• mustard seeds – 10 pcs.

Preparation:

We thoroughly wash all products and clean the horseradish roots. We form an “air cushion” at the bottom: lay out half of the spices. Leaves of bushes and mint, horseradish; slices of garlic arrows cut into cubes; Umbrellas of dill and basil will preserve the presentation of the pickles.

We pierce each tomato with a wooden toothpick in the area of ​​the stalk to speed up the fermentation process. We fill a bucket with fruits, put the remaining components of our “pillow” on top, as well as the burning pod.

To prepare the marinade, salt boiling water and add granulated sugar, bay leaf and peppercorns, mustard seeds and coriander. As soon as the brine boils, fill the tomatoes completely. The process of immersing vegetables in water must be gradual, otherwise the skin will crack. Any remaining marinade should end up in the bucket. Once the brine has seeped all the way to the bottom and covered the spices that are on top, you can begin the final stage of pickling.

Instead of a lid, we use a plate of slightly smaller diameter, on which we install the oppression. The marinade should seep out from under our press plate, which will indicate that the contents of the container are completely immersed in the brine.

Leave the snack for 24 hours at room temperature. During this time, fermentation will appear in the form of foam on the surface of the plate, and the brine in the bucket will become cloudy. After 4-5 days, the solution will become noticeably lighter, and the tomatoes will decrease in volume. This means that the fermentation process has taken place.

Remove the weight, remove the plate and close the bucket with a tight lid. This snack should be stored either in the refrigerator or in the cellar. The salting will be completely ready in a month and can be eaten until next autumn.

The marinade actively penetrates into the fetus during the first two weeks. Then the process slows down and finally disappears after three months. This means that the vegetables become lightly salted and ready to eat within a couple of weeks after twisting. They collect salt until about December and then retain their taste unchanged for the entire remaining shelf life.

Salting with halves

If the harvest is successful in size, the pickling process comes to a dead end: the fruits do not pass through the neck of the jar. In this case, a recipe for salting tomatoes in halves always helps out.

With sunflower oil

Simple and quick recipe In addition to the usual ingredients, it includes vegetable oil. It makes the snack more delicate in taste. The quantity of products is calculated for a container with a volume of 1 liter.

Ingredients:

• tomato – 0.7 kg;
• salt – 15 g;
• sugar – 25 g;
• garlic – 2 cloves;
• parsley - 3 sprigs;
• bay leaf – 1 pc.;
• black pepper – 2 peas;
• citric acid – 1 tsp;
• vegetable oil – 1 tbsp;
• hot pepper – 1 pc.

Preparation:

We wash the food, peel the pepper and garlic. Cut large tomatoes in half. Fill a clean container with vegetables, and place parsley and garlic cloves there. For the marinade, add bay leaves and peppercorns to boiling water, add salt and dissolve granulated sugar and citric acid. Fill the jars with the solution, leave the vegetables to soak and warm up for 30 minutes. Then drain the marinade, bring its temperature to 100 degrees on the fire a second time and pour it into the pickles. Gently place a spoonful of vegetable oil on top. Roll up with tin lids, wrap in heat for 10 hours and put in a cool place for storage.

With mustard

An increased number of mustard grains compared to the usual proportions can radically change the taste of a familiar product. The pickle turns out to be sweet and sour with a spicy, unique bitterness.

Ingredients:

• tomatoes – 750 g;
• salt – 12 g;
• sugar – 60 g;
• garlic – 3 cloves;
• mustard seeds – 20 g;
• vinegar essence – 5 g;
• allspice – 2 peas;
• dill greens – 4 sprigs;
• hot pepper – ½ pc.

Preparation:

Cut the selected and washed fruits into two halves. First of all, pour the mustard seeds and garlic into the container, then place the vegetables, pulp side down, and dill on top.

Prepare the marinade. We dilute bulk products in boiling water, then add pepper. Fill the halves with brine for half an hour. To re-boil, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade to a boil over the heat and immediately pour it over the warm tomatoes.

Close the lids using a seaming machine. Turn it upside down and cover it with a blanket for half a day. After complete cooling, store at a temperature no higher than 10 degrees.

With celery

Not the most common recipe for halves with celery is surprising not only spicy taste, but also with an unusual appearance. To prevent the snack from turning into a mushy mass, the choice should be made on fleshy specimens with medium-thick skin. This will allow the products to retain their appetizing appearance after heat treatment.

Ingredients:

• tomatoes – 1200 g;
• green celery – 2 branches;
• black pepper – 3 peas;
• dill inflorescences – 2 pcs.;
• cilantro – 3 sprigs;
• garlic – 6 cloves;
• salt – 30 g;
• sugar – 25 g;
• citric acid – 1 tsp.

Preparation:

We blanch most of the clean, halved tomatoes and place them in a glass container, where pepper, chopped celery stalks and cilantro are already placed. Simmer the remaining vegetables over low heat for 15 minutes. Salt and dissolve sugar and citric acid. Make the dressing homogeneous using a blender. To get rid of the seeds, rub the resulting mixture through a sieve. Fill the halves with sauce in a glass jar and close with a lid.

Here you can use threaded lids or use a seaming machine. The main thing is that the contents of the container are hot.

The best salt for working with tomatoes is rock salt, “Extra” class. Iodized fine salt is definitely not recommended for pickling. Its crystals penetrate too quickly into the fruit, iodine changes the normal rate of fermentation. As a result, you can end up with soft, moldy fruits. indeterminate form- if the jar simply does not explode during the first three weeks.

1. For canning, you should choose fruits without flaws of approximately the same size and variety. A harvest harvested on a warm, sunny day is preferable.
2. Before salting, glass containers are disinfected over steam, in the oven or in the microwave for half an hour. Tin lids are sterilized in boiling water.
3. Almost all varieties of tomatoes are suitable for winter harvesting. Red, yellow, brown, unripe green fruits look great on the table whole or cut. If the vegetable is not soft enough, it can be blanched.
4. The minimum products that need to be stocked up before salting, except tomatoes, are garlic, horseradish roots, dill inflorescences and, of course, sugar, salt and vinegar.
5. Regardless of the composition of the marinade, the storage temperature of pickles should not rise above 10 degrees. The shelf life of this type of snack is one year under appropriate conditions.

Conclusion

The answer to the question of how to pickle tomatoes in jars for the winter is not complicated. Simple recipes and available products allow you to prepare fruits in the most short time. The main thing is not to forget three rules.

1. Dishes, vegetables and spices must be perfectly clean.
2. Do not experiment with new recipes on the entire available harvest.
3. Do not serve food from jars with bulging lids, foam or mold inside.

Any treat should improve the health of loved ones, please with an appetizing appearance and surprise with its variety of flavors.

Pickling vegetables is one of the the best ways prepare them for the winter. Due to the salt content in recipes and its ability to destroy pathogenic bacteria, as a result of which food spoils, tomatoes can be stored for a long time in the cellar or refrigerator. Choose your recipe for preserving the most popular vegetable.

How to pickle tomatoes in jars for the winter

Winter preparations tomatoes are varied: housewives use green or red fruits, prepare brines with vinegar, various spices, tomatoes, or cover vegetables in own juice. Regardless of which recipe you choose, there are a number of things you need to consider: important rules when preparing salted tomatoes for the winter:

• the optimal choice for pickling would be tomato varieties Mayak, Humbert, Fakel, Ermak, Titan, Bison, Volgogradsky and others with thick skin (such fruits will not be deformed during preservation);
• During cooking, vegetables should be handled very carefully so as not to damage the integrity of the skin;
• It is better to pickle fruits using small containers where they will not be crushed by their own weight ( best option for pickling tomatoes - 1-2 liter jars);
• canning tomatoes for the winter is the same as, but in this case a little more salt is required (up to 700 g per 10 liters of water);
• to calculate the required amount of vegetables for brine, it is necessary to take into account that half the volume of the jar should be allocated to liquid when filling (for example, a 1 liter jar holds approximately 0.5 kg of tomatoes and 0.5 liters of brine);
• tomatoes have a pronounced taste, so they don’t require large quantity spices or herbs (the optimal amount is ½ the volume of seasonings that are placed in jars with cucumbers);
• tomatoes harmonize perfectly with different products, so don’t be afraid to experiment and try pickling with mustard, sugar, cinnamon, tomato juice, etc.;
• Since the soaking of vegetables occurs slowly, the jars can be opened at least after 1-1.5 months.

Traditional pickling of tomatoes

Below is the easiest way to cook in jars. Delicious snack It can be prepared quickly at home and does not require many ingredients. 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:

1. Sterilize jars and lids.
2. Dissolve salt in a liter 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.
3. Wash fruits of the same size by removing the stems. Wash the greens under the tap and leave to dry on a kitchen towel.
4. 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.
5. 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.
6. After 2 weeks, when the brine becomes cloudy, remove the mold and foam from the salted vegetables. Fill it with fresh saline solution to the neck of the container, roll up the jars and place in the refrigerator or cellar.

Canned tomatoes in their own juice

Tomatoes in their own juice are very tasty. This appetizer goes well with various stewed, fried, baked dishes. Tomatoes cook quickly, increase appetite, speed up digestion - and these are not all of their positive characteristics. The main advantage of tomatoes in their juice is their wonderful taste. What ingredients will you need:

• table salt – 0.5 kg;
• fresh, fleshy tomatoes – 10 kg;
• tomato puree – 10 l;
• currant leaves – 30 pcs.

How to properly prepare salted tomatoes in jars for the winter:

1. Prepare the tomatoes and herbs by washing everything thoroughly under running water.
2. Place the greens in the jars, then the tomatoes. Sprinkle the food with salt on top. Repeat all layers again.
3. Pass overripe tomatoes through a meat grinder or grind to puree using a blender.
4. Pour the resulting mixture into the vegetables. Seal the containers with lids and keep them in the kitchen for a week. When fermentation is complete, transfer the pickles to a cool room.

Salted tomatoes in jars like barrels

Everyone's favorite barrel tomatoes - fragrant and tongue-tingling - are not that difficult to prepare. If you don't have the opportunity to pickle tomatoes using barrels, recipes in jars that allow you to get the same taste will help. To do this you will need the following products:

• garlic head;
• ripe brown tomatoes – 5 kg;
• purified water – 5 l;
• allspice;
• horseradish root;
• bay leaf;
• salt – 1 tbsp.

How salted barrels are made:

1. Tomatoes and herbs are thoroughly washed and placed in the bottom of sterilized liter or large jars along with peeled garlic cloves, filling the container halfway.
2. Spices are added to the container, then tomatoes are added again.
3. To make the brine, dissolve 1 cup of table salt in 5 liters of water. After the resulting liquid is poured over the vegetables.
4. The jars are closed with nylon lids, left for a day at room temperature, and then transferred to the cellar/basement/refrigerator. After a month or a month and a half, delicious salty snack you can try.

How to pickle green tomatoes

To pickle unripe tomatoes, you can use any container - glass, enamel or even plastic. There are many ways, one of the fastest is described below. The appetizer is very spicy and slightly sweet in taste. Required ingredients:

• currant leaves – 100 g;
• medium-sized unripe tomatoes – 10 kg;
• sugar – 200 g;
• dill – 200 g;
• table salt – ¼ kg;
• purified water – 5 l.

How to cook:

1. Make the brine in advance by mixing salt and water, then strain it using clean, solid material.
2. Wash the ingredients and remove the stems from the fruits.
3. In small batches, place the tomatoes in boiling water for 1-2 minutes. You can skip this step, but then the appetizer will be a little tough.
4. Place the fruits in jars, layering with herbs. Add sugar to each container.
5. Pour brine into the tomatoes and leave in a warm place for a week. Then add fresh brine, close the jars with nylon lids and leave in a cool place.

Video: how to pickle tomatoes in jars for the winter

During the harvest period, mass procurement of salted tomatoes for the winter begins. Housewives close the appetizer different recipes: with sugar, chili pepper, onion, celery, garlic, vinegar, various seasonings and herbs, with any fillings and marinades. By watching the videos below, you will learn how to properly prepare salted tomatoes using cold and hot methods.

Cold pickling of tomatoes in jars for the winter

Hot pickling of tomatoes in jars