Millions of people around the world love to treat themselves to something salty or sour, especially homemade. That is why every year many families are engaged in canning and salting vegetables. One of the leading positions among homemade preparations and pickles (not only winter, but also summer ones) is occupied by salted tomatoes. Regardless of how you call this type of preparation, be it "salted tomatoes", "pickled 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 under metal lids, while others, on the contrary, do not require seaming the dish under a lid.
I have tried all sorts of pickled tomato recipes in my life, but what I love the most is the simple recipe my mom uses every year. Yes, the recipe that will be discussed is quite simple and does not require much work, boiling the lids and twisting them.
So, below at the Knowledge House with my readers, I will share a simple recipe for delicious pickled tomatoes.
Salted Tomato Ingredients.
To prepare 1 can (3L) of delicious pickled tomatoes, you will need the following ingredients:
- Tomatoes(preferably medium or small size) - 1.5-1.8 kg
- Salt- 90g or incomplete 100g glass
- Garlic- 1 clove
- Hot chilli pepper- a small piece
- horseradish leaves- 1 medium size sheet
- Herb tarragon(tarragon) - 1 sprig
- black currant leaves- 3 pcs
- cherry leaves- 3 pcs
- Dill seeds- 2-3 ripe inflorescences or if not - 1 dessert spoon of seeds
- Water(peeled or spring) - up to 1.5L per 3L jar or as needed to cover the tomatoes
Pickled Tomato Recipe.
First of all, for salting, select and wash beautiful firm tomatoes of the same size as much as possible. Then peel and wash one clove of garlic. Also rinse horseradish, tarragon, bitter pepper, currant leaves and cherries in cold water to remove dust.
When all the ingredients are prepared, you can start putting them in a clean 3 liter jar.
I usually stack all the ingredients in layers.
Layer #1.
At the bottom of the jar put:
- 1/3 of a horseradish leaf
- 1/2 sprig of tarragon
- 2 cherry leaves
- 2 blackcurrant leaves
- garlic clove cut into 2 pieces
- a piece of hot pepper
- dill seeds (I throw everything out as they pop up anyway)
Layer #2.
With the second layer, up to half the jar, I spread the tomatoes. They should lie as close as possible to each other. I usually put the slightly larger tomatoes in first, then cover the empty spots with the smaller ones. It is desirable that the tomatoes lie as tightly as possible in a jar or barrel, as they will still become soft and an empty space will appear between them.
Layer #3.
Put the third layer in the jar:
- 1/3 part horseradish
- The remaining 1/2 of the tarragon sprig
- 1 cherry leaf
- 1 blackcurrant leaf
Read also: Sauerkraut.
Layer number 4.
The fourth layer, like the second, consists of tomatoes. They also need to be laid tightly and in height about 1-1.5 cm below the neck of the jar.
Layer number 5.
On top of the tomatoes, you need to put the remaining 1/3 of the horseradish leaf.
This completes the laying of future salted tomatoes. Now it remains only to fill them with brine, consisting of salt and water.
Brine for salted tomatoes.
To prepare the brine in 1 liter of water, dissolve 90 g of salt (an incomplete 100 g glass), then pour it into a jar of tomatoes. If after that the water does not completely cover the tomatoes, then add clean (without salt).
Among the preparations for the winter, salted tomatoes have always occupied a special place of honor for all housewives. And no wonder, because this bright red, juicy vegetable is perfect in any way: it is eaten fresh, fried, dried, baked and canned. Harvested for the future, salted tomatoes perfectly retain vitamins, taste and attractive appearance. They are harvested for future use without vinegar, in jars or barrels, in a cold way or with boiling brine. Canned tomatoes with salt in winter will help you quickly prepare a simple dish, sauce or decorate the table with an elegant and appetizing appetizer. Of the many ways to harvest salted tomatoes at home, we offer you the most affordable and not expensive in time and effort, with a very tasty result. Step-by-step recipes with photos will help you better understand all the subtleties and secrets of canning.
The best recipes with photos
The last notes
kerescan - Jul 31st, 2015
Crispy salted tomatoes in the morning, and after the feast ... - the best that can be. Although what am I talking about, because both adults and children love them just like a delicious pickle in winter. This is a classic recipe for harvesting tomatoes for the winter in a cold way. It is light, simple and delicious, and it requires a minimum of ingredients, effort and resources to prepare it.
Let's start with the simplest, because many housewives prefer quick recipes. So, to prepare a blank in a two-liter jar, you will need 1 kilogram, and to them a couple of bay leaves, the same number of dill sprigs and 2 times more garlic cloves. Also prepare 6 fruits of black and allspice. For the brine, you will need 25 grams of granulated sugar and salt, 60 grams of honey and 80 ml of apple cider vinegar. Wash the tomatoes, pierce with a fork or a toothpick and place in a jar along with other preservation ingredients.
Next, we make a brine, for which you need to boil a liter of water in a saucepan, pouring salt and sugar into it. When they dissolve, pour the resulting filling into a jar and leave to cool for an hour. Next, pour the marinade back into the pan so that peppercorns, bay leaves or garlic do not get into the water from the jar (it is better to cover the mouth of the container with a plastic lid). Bring the liquid to a boil again, add honey to it, and when it dissolves, turn off the gas and pour vinegar. We fill the jar with tomatoes again, roll it up and put it aside to cool.
Preparation of brine for pickling tomatoes
The second recipe is a cold pickling of tomatoes in a quick way for the winter, that is, completely without boiling. We take products based on a three-liter jar: 2 kilograms of small tomatoes, 4-5 garlic cloves, 3 sprigs of umbrella dill and the same number of bay leaves. Also, for aroma and piquancy, you will need about 10 peas of black or allspice, celery and other fragrant herbs. For brine, we take 25 grams of sugar and salt per 1.5 liters of water, 80 ml of 9% table vinegar, mix it all and wait until the solid components are completely dissolved.
We put the washed tomatoes in a jar, on the bottom of which half of the garlic and dill, bay leaf, pepper, and various spicy greens are already placed. When all the fruits are laid out in rows, tightly, but not crowded, we throw the remaining garlic and dill on top. Then a cold filling is sent there, after which we close the container and put it in a cold place. If you make a large number of blanks at once, it is better to store them in a cool cellar. This preservation is infused for at least 3 weeks, but it can be stored much longer. As you can see, these are very simple recipes, but we will consider the most interesting next.
Even on their own, these red, yellow or canned are very tasty. But the filling adds spice, so we offer you the following recipes. According to the first, you will need tomatoes, garlic and parsley. We do not limit you in the number of ingredients, since, as a rule, preservation is done by eye until the tomatoes run out. We proceed from the fact that about 1 kilo of fruits and a liter of filling will fit in a two-liter jar. Chop and mix the garlic cloves and parsley, after which, after washing the tomatoes, we cut a hole in the top of each, grabbing part of the core. There we add cutting in the form of a filling.
Now we make a brine, for which we boil water and put 50 grams of salt and 40 grams of honey for each liter. Until all the components are dissolved, we lay out the stuffed tomatoes in sterilized jars, then fill the containers with hot filling and, after waiting 10 minutes, pour it back into the pan and boil. Pour the brine into jars again, roll them up with metal lids, turn them over and put them away to cool under the covers.
stuffed tomatoes
Be careful if bubbles rise in an inverted glass container with a twist from the neck to the bottom, it means that the lid was not rolled up tightly, it is recommended to open and repeat the preservation process again.
The second recipe will allow you to cook tomatoes with an even richer taste, for twists you need about 1.5 kilos of dense tomatoes for each three-liter bottle (so that the fruits lie quite freely). For the filling, we take 1.5 kilos of carrots and the same amount of sweet bell pepper, 5 medium heads of garlic, a small bunch of parsley and 1-2 pods of hot pepper (to taste). All the ingredients needed for stuffing, grind and mix. We cut the tomato fruits washed and peeled from the stalks from the side by a third and fill with the filling.
We sterilize the jars and put parsley greens in each at the bottom (you can use sprigs left over from cutting), a dozen peas of black or allspice and a few bay leaves. Arrange the tomatoes in a bowl. We make a brine, for which we take 5 liters of water, boil and pour into a container (the indicated volume is enough for 3 three-liter jars), and after half an hour we pour it into a saucepan and bring it to a boil again. We dissolve 125 grams of salt in water and 2 times more sugar, as well as one and a half glasses of 9% vinegar. We fill the containers again, roll them up with lids and put them under the covers to cool, putting the neck down.
Here we give recipes that can hardly be called common. And for starters, we propose to make a blank of tomatoes with apples. A three-liter jar needs about 1.5 kilos of tomatoes and 4-5 medium-sized sour apples. The fruits must be washed, and the stalks should also be removed from them. We sterilize the jars, put 4-5 cloves of garlic and 2-3 sprigs (umbrella) of dill on the bottom of each, you can also add bay leaf, cloves and other spices. We place the fruits in a container. Now boil water and fill the containers with it. After 10 minutes, pour into a saucepan, put it on gas again to a boil and add 25 grams of sugar and salt each, wait for them to dissolve and pour into jars, trying to make the brine rise to the edge of the neck. Roll up, turn over and remove to cool.
Tomatoes with apples
The next recipe with a minimum of ingredients is cinnamon tomatoes, which is quite rarely (and in vain) practiced by housewives. So, for 5 kilograms of tomatoes we take 10 bay leaves and 1.5 teaspoons of ground cinnamon powder. That's all, nothing more is needed for harvesting, except for brine, for which you need 50 grams of salt per 1 liter of water. We sterilize three-liter jars, then you need to wash the tomatoes and put them in containers. Now boil water and pour into jars, leave to languish for 20 minutes. Next, pour the liquid into a saucepan, bring to a boil again and, adding bay leaf with cinnamon, keep on low heat for up to 5 minutes. We fill the jars with brine and roll them up with metal lids, then turn them over and put them under the covers.
But the following recipes can be called salting only conditionally. Salt is necessary for preservation and therefore must be added, but the taste of snacks will turn out to be rather sweet due to the high sugar content. So, for starters, let's make tomatoes in gelatin. You will need small green tomatoes, 0.6 kilo for each liter jar, also prepare a few cloves of garlic, a pod of hot pepper and bay leaf (quantity optional). For brine per liter of water, you need to take 80 grams of sugar and 25 grams of salt, 80 milliliters of apple cider vinegar, and 1.5 tablespoons of dry gelatin.
Preservation of tomatoes in gelatin
Tomatoes should be washed, peeled and cut into halves or quarters. Then we sterilize the jars and place slices of tomatoes with other components for harvesting in the container. Now we make a pickle. First, dissolve the gelatin granules in a glass of warm water, pour into the future brine, pour sugar and salt and boil for 15 minutes. Then cool slightly, add apple cider vinegar and immediately pour into containers with tomatoes. We place the jars in a pot of heated water on a wooden stand or a folded towel and pasteurize over low heat for about 20 minutes. Now the delicious chopped pickling of green tomatoes is rolled up for the winter and cooled upside down.
And finally, a very unusual recipe, for which you will need 4 three-liter jars, about 6.5 kilograms of tomatoes and 4 bunches of carrot tops, which in itself is non-standard. But the proportions of the components for the brine are even more original: for 5 liters of water you need to take 350 milliliters of 6% vinegar, 125 grams of salt and 2.5 faceted glasses of sugar. Tomatoes and tops need to be washed and dried. We sterilize the jars and put whole branches of carrot greens on the bottom of each, one bunch per container. We put tomatoes there, then boil water and pour it into a container, leaving it to languish under the lids for 15 minutes.
The next step is the preparation of the filling itself. Drain the liquid from all the jars into a saucepan, bring to a boil and load all the ingredients into it, as indicated in the recipe. We keep it on a small gas for no more than 3 minutes, until the sugar and salt dissolve, after which we pour it into the containers, thus obtaining a sweet salting of a tomato with tops for the winter. It remains only to roll up the jars with metal lids, which were previously in boiling water for several seconds, and you can put the jars to cool under the covers, not forgetting to turn them upside down. Now you have a sweet snack for the winter, cooked in brine.
To make 9% vinegar, you need to dilute the 70% essence 1 to 7 parts, and for 6%, the proportion of shares is 1:11. But it is best to use apple cider vinegar for twists, it is more useful than table cider vinegar.
Hello, friends! A restless soul immediately turns to positive when you open the pantry and see in front of you salted tomatoes in jars closed for the winter. They appetizingly stand out from the rest of the winter blanks. The eye immediately falls on the bright, enticing canned tomatoes. And so that you also get tomatoes of the highest class, take a close look at my pickling method for just a few minutes.
The recipe for salted tomatoes that I want for you is surprisingly simple, and the taste is licking your fingers. Like all grandmother's recipes, this one has survived to this day and has not been transformed at all. For it is no longer possible to make it tastier, and all attempts to pickle tomatoes even better will lead to collapse - clouding or explosion of cans. At best, you just won't get as much pleasure as I get, forging a jar in the winter.
How to pickle tomatoes and not pour bitter tears
Step by step following my instructions, you will avoid such a fate. Incomprehensible moments you can always see in the photo.
Now briefly, literally in a nutshell, how I will pickle tomatoes for the winter. This can be done even in liter, even three-liter jars. It is only important to observe the proportions of sugar, salt and vinegar. Yes, we will pickle in a hot way with vinegar, we can’t do without it in our recipe. Let's get started, all the other nuances of salting along the way.
Hot way to pickle tomatoes for the winter
I do not recommend steam sterilizing jars or putting them in the oven. Use vinegar for this. This way you save time and energy costs. Pour hot water into a jar, add vinegar, close the lid and chat. Then pour out the water with vinegar, lay a clean towel and place the container upside down on it. Place a lid next to it. This preparatory stage of pickling tomatoes will definitely not cause any difficulties for you.
Ingredients for a 2 liter jar
- Tomatoes (the amount depends on the volume of the jar);
- 1-2 pcs. sweet pepper;
- a pair of dill umbrellas;
- two cloves of garlic;
- one leaf of horseradish;
- 2-3 sprigs of parsley (for an amateur);
- 4-5 black peppercorns;
- two tablespoons with a slide of sugar;
- a tablespoon of salt;
- a tablespoon of vinegar 9% (plus the same amount for jar sterilization).
And now carefully follow my steps in the photo and also conscientiously study the description of the recipe.
Salted Tomato Recipe
Choose tomatoes for pickling in a passing size (varieties such as Rio Grande, Ladyfingers, Chaika, etc.). They should be without damage on the skin, dense and ripe. In general, appetizing, beautiful tomatoes.
- I wash the tomatoes with warm water.
- I start to put herbs and spices in the jar. First, a leaf of horseradish, dill, bell pepper, black peppercorns. I cut the garlic lengthwise into several parts and add to the rest of the ingredients.
- Then, on top of everything, I tightly lay the tomatoes up to half the jar.
- I add all the sugar. You don't have to worry about what you think is too much sugar. There is as much of it as you need so that the winter preparation of tomatoes is of the highest quality. Because tomatoes love sugar.
- Next, I put salt in a jar and fill it to the top with the remaining vegetables.
- Carefully, gradually pour boiling water over the tomatoes, otherwise the jar may burst. I fill it to the very end. I cover with a lid.
Sterilization and sealing
- I take a special device and with the help of it I put a jar of tomatoes in a pot of hot water, at the bottom of which a grate is laid.
- I cover the workpiece with a second pan and, after boiling water, sterilize for 10 minutes.
- With caution, I take out the tomatoes from the pan, put them on the table and pour in the vinegar.
- I pick up the grip again, hook the container and gently shake it, expelling the air.
- I tightly close the jar with salted tomatoes with a lid. For winter storage, you can also use lids that roll up with a machine. Well, I prefer to work with a twist plug.
- I take a towel in my hands, grab the jar and lightly mix the contents.
- Then I put it on the table and roll on it. So I see if the brine is leaking from under the lid.
- At the end, I wrap the salted tomatoes with something that retains heat. And after it cools down, the pleasant chores of preserving vegetables for the winter can be considered finished.
Pickled cucumbers or tomatoes can be attributed to the simplest preservation, which even an inexperienced hostess can master. It is not difficult to roll up a jar of these vegetables for the winter, and in winter they will not be superfluous at all. In addition, the crisis and rising food prices are forcing housewives to save more and more. In stores, the prices for preservation bite, but the cost of one such can of vegetables is quite low. Why not spend half an hour of time and save a few cans of delicious and mouth-watering tomatoes for the winter. This time we will give a recipe for pickled tomatoes in jars for the winter. Tomatoes for this conservation should be chosen tight, better a little unripe. Very often green tomatoes are used for pickling, we will use small, tight yellow tomatoes.
Taste Info Tomatoes for the winter
Ingredients for one half liter jar:
- 1 tsp salt,
- 1 st. l. Sahara,
- 30 ml of vinegar,
- tomatoes (how many will fit)
- 2 bay leaves,
- 2 heads of garlic
- carnation,
- peppercorns.
How to cook salted tomatoes for the winter in jars
Wash the tomatoes, it is not necessary to remove the tails, with them the preservation is even more beautiful. For small jars, it is better to take small tomatoes, ideally cherry. Otherwise, in one such jar you can fit 2-3 tomatoes on the strength - there is no point in wasting time. Larger tomatoes are best closed in liter or even two liter jars. Banks also need to be thoroughly washed, preferably with soda. You don't need sterilization. Put lavrushka, cloves, pepper and garlic at the bottom of carefully washed jars, put tomatoes tightly on top. 
Pour boiling water over, cover with lids and forget about them for 5 minutes.
Then open the lids, pour the water into the pan and pour new boiling water over it, leave for a few more minutes. And at this time, add salt and sugar to the pan, at the rate of 1 teaspoon of salt and 1 tablespoon of sugar per one half-liter jar, put the pan on the stove, bring the water to a boil. Drain the water from the tomato again, pour 30 ml of vinegar into each jar, pour the prepared brine on top. Roll up and turn upside down. 
Put in a warm place, wrap with a blanket or towel. Leave it like this until completely cooled. Then send to a cool place. Take out as needed and eat. 
