Salted tomatoes: a recipe for cooking tomatoes in a jar

Preparations are the preparation of variousdishes, vegetables, fruits, berries and other products for long-term storage in jars during the winter. Preparations are usually used to open a jar of your own preparation on a cold winter day and enjoy and savor the special, infused taste of summer. Preparations for the winter were made in Ancient Rus', when it was necessary to preserve the autumn harvest for a long time. And this tradition has "survived" to our times. Preparing vegetables for the winter is a reverent process that brings great pleasure. Salted tomatoes can be prepared in jars for the winter without canning. They are very healthy and nutritious. Like all salted or pickled vegetables, they retain many vitamins and microelements necessary for humans. Salted tomatoes go well with meat, fish, vegetable and cereal dishes. In addition to the fact that they have an excellent taste on their own, they can also be used in the preparation of other dishes, such as soups, vegetable stews, etc. Small and medium tomatoes are best suited for pickling. Pickling should preferably be done in July (during the ripening season).

Cooking recipes for the winter

How to salt for the winter?For pickling we will need: 5 kg of tomatoes, 50 g of blackcurrant leaves, horseradish leaves and dill greens, 25 g of horseradish root, 10 g of garlic, 5 g of red hot pepper, 600 g of salt and 5 l of water. Recipe:

Tomatoes and all the greens thoroughly rinse in running water.

Put half of dill, pepper, currant leaves, garlic, leaves and horseradish root on the bottom of the cans.

Fill the cans with tomatoes and lay the remaining greens.

We prepare the brine from 600 grams of salt and 10 liters of water.

Fill the jars with cold brine until the contents are completely covered.

Cover the jars with lids and leave at room temperature for 2 days.

We remove them in a cool place.

Spicy dry-salted tomatoes for the winter in jars.Ingredients: 5 kg tomatoes; 500 g fresh herbs (dill, tarragon, celery, basil, parsley); 100 g each of cherry and blackcurrant leaves; 50 g salt. Recipe:

The washed red solid fruits are punctured with a fork each from the side of the peduncle.

The greens are washed, let the water drain.

In the sterilized jars lay a layer of washed leaves of cherry and black currant.

Tightly put the tomatoes, pouring them with salt and spices.

Filled cans are covered with a clean cloth, top put cherry and black currant leaves.

Install the load

Then tomatoes in banks are put in a cold place.

Quick pickled tomatoes— quick cold pickling. How to make pickles quickly with a minimum of ingredients? It is prepared without brine: put 1 kg of washed red tomatoes in a plastic bag, then add 1 teaspoon of sugar and 1 tablespoon of salt. Spices (garlic, pepper, dill) are added to taste. In two days the dish is ready. We get excellent pickled tomatoes. Pickled tomatoes in their own juice for the winter. Ingredients: 5 kg of tomatoes; 75 g of dill; 50 g each of blackcurrant and horseradish leaves; 25 g of horseradish root; 5 g of dried red pepper pods; 10 g of garlic; 5 l of crushed tomatoes; 300 g of salt. Cooking recipe:

Thoroughly washed the fruit through the meat grinder and fill the resulting mass with salt.

Put half the greens in the jars.

Top with tomatoes and the remaining greens.

Pour everything received tomato paste.

Cover the jars with lids and leave for a few days at room temperature.

Tomatoes in cans put in a cool place.

Recipes with the addition of mustard

Pickled tomatoes with mustard for the winter.You will need the following ingredients: 9 kg of tomatoes; 100 g of cherry and blackcurrant leaves; 200 g of dill; 25 g of tarragon; 30 g of garlic; 30 g of horseradish; 50 g of mustard; 300 g of salt and 10 l of water. Recipe:

In the enamelware we put spices and sprinkle powder with dry mustard.

Tightly pack carefully washed tomatoes, shifting them with dill, garlic, horseradish, cherry and black currant leaves, tarragon, pepper.

From above we cover with leaves of a black currant and a cherry, we cover with a linen napkin.

All this is poured with a brine, prepared from 300 g of salt and 10 liters of water.

A wooden circle is placed from above, and a load is set on it.

Leave at room temperature for 6 days, then move to the refrigerator.

You can try in 30 days.

Various salted tomatoes.Ingredients: 12 kg tomatoes; 2 heads of garlic; 4 hot peppers; 8 dill umbrellas with stems; 8 horseradish leaves; 6 bay leaves; 18 currant leaves; 18 cherry leaves; 18 oak leaves; 4 tbsp. dry mustard; 1 tbsp. vodka; black peppercorns; cloves; allspice; 10 l of water; 3 tbsp. coarse salt; 2 tbsp. sugar. Recipe:

Fruits are thoroughly washed and sorted according to the degree of maturity.

The heads of garlic are sorted into teeth.

At the bottom of a 20-liter pot (you can use two 10-liter pots) lay half the leaves of currant, oak, cherry, spices and garlic.

Tightly lay the tomatoes stalk down. At first green, then pink, and from above red (they should be firm).

Then we put the rest of the spices, garlic and greens on top.

10 liters of water is brought to a boil, add salt and sugar, cool to 55 ° C.

Fill the brine so that it only slightly covers the top layer.

A large plate and a load of 1-2 kg are placed from above.

The pan is covered with a film and left for 3 days at room temperature.

To preserve (so that the product is not pussy and not covered with mold), a mustard powder diluted in vodka is poured into the brine.

After 3 days, tomatoes are transferred to cans, poured brine.

Store in a cool place.

Salted tomatoes: cooking recipes with vegetables

Salted tomatoes with vegetables for the winter, Bulgarian style.Ingredients for pickling: 1 kg green tomatoes; 250 g celery, dill and parsley; 1 kg carrots; 1.5 kg sweet peppers; 1 kg white cabbage; 5 l water; 300 g salt. Recipe:

Green tomatoes to wash and dry.

Fruits of sweet pepper and wash several times with a fork at the base.

Clean, wash the carrots.

Approximately 1/2 cabbage should be peeled off the top leaves and cut into 4 parts.

Wash the greens, let the water drain. Salt in a bowl with a wide neck.

Greens are placed on the bottom, and prepared vegetables are placed on top in layers.

The brine is prepared from 5 liters of water and 300 g of salt.

Fill vegetables with cold brine, cover with a plate and install the load. Leave for 2 days at room temperature.

Then we transfer it to a cold storage place.

Vegetables will be ready in 20 days.

Pickled tomatoes with carrots. Ingredients: 1 kg of grated carrots; 10 kg of tomatoes; dill; 4 hot peppers; 5 bay leaves; 3 heads of garlic; 500 g of salt and 10 l of water. Recipe:

It is good to wash ripe fruits and herbs.

Peel and peel the garlic.

Without taking off the peduncles, tomatoes are laid out on cans, interlacing them with grated carrots, dill, garlic, pepper and bay leaf.

Prepare a brine: 500 grams of salt and 10 liters of water.

Tomatoes in cans are poured with brine and left in a cool place.

Ready in 12 days.

Pickled tomatoes are traditionally used inas a snack, and their brine - the morning after a good feast. Of course, you can buy salted tomatoes in jars in winter in any store, but can they compare with homemade tomatoes? The best taste comes from tomatoes salted in an oak barrel and stored in a cellar. But, given the difficulty of storing barrels in urban conditions, the best option would be salting in a glass jar. Enjoy your meal!