A jar of pickled tomatoes in the winter is a great joy for any family on cold winter evenings.
As soon as the lid of the treasured can opens, the fragrant smell of tomatoes, brine, spices, reminiscent of summer days, spreads around the house.
The more the hostess prepares, the more often the family will be happy.
Salted tomatoes can also decorate any holiday table as a snack or surprise unexpected guests.
Salted tomatoes for the winter - general principles of preparation
Each experienced housewife eventually has its own exclusive recipe based on a secret ingredient known only to her. But the general rules for salting remain the same for everyone. There are three main options for salting salted tomatoes: hot salting, cold and dry.
Saline hot way tomatoes - a traditional option. Seasoning is placed at the bottom of clean, thoroughly sterilized cans. Pure tomatoes are placed on top, then they are poured with boiled brine, rolled up, cooled, and put in a refrigerator for permanent storage.
Cold salting method - This preparation is mainly in tubs, buckets, barrels. It is possible in the bank. Here the tomatoes are poured with cold brine. Additionally, a wooden round plank is placed on top. Such pickles are stored in cellars.
Dry ambassador suggests the absence of brine. Tomatoes are laid out in layers in a tub, sprinkled with plenty of coarse salt, covered with a wooden circle. Salted tomatoes stand in the room for some time, then they are put in the refrigerator. They are not intended for long storage. This is basically a summer version of pickling.
There is a faster version of dry salting. It’s called "fast tomatoes". The storage principle is the same, but here the tomatoes are freed from the contents and filled with crushed garlic and salt and then eaten after a couple of days.
The taste depends on the tomato variety, maturity stage, the addition of certain seasonings and additional ingredients. Tomatoes are usually used strong, resilient. Salt choose table (large). Of seasonings, heads of garlic, dill, mustard, parsley, coriander, bay leaf, cilantro, horseradish, allspice are popular.
Salted tomatoes for the winter "Traditional"
This recipe is used by most housewives who have no time to fantasize. The easiest and most reliable version of salting.
Ingredients:
Tomatoes of an average size of 1.8-2 kilograms.
The water is pure one and a half liters.
Dill 30 g
2 cloves of garlic.
Ground cinnamon (pinch).
Sugar / salt in a ratio of 2/1.
The ingredients are calculated in relation to a three-liter jar (in the following recipes the calculation will be on the same volume).
Cooking method:
Rinse and sterilize the jars thoroughly (applies to each recipe where jars are needed). At the bottom of each of the cans lay dill, garlic and a pinch of cinnamon (ground). Rinse the tomatoes and put them in jars to the top.
Then the brine is prepared. To do this, boil filtered water, add sugar and table salt. Boil until completely dissolved.
After this action, the tomatoes need to be poured with hot, almost boiling brine, cover the jars a little with lids and continue to sterilize in a basin with boiling water for 12-16 minutes. Roll up with sterilized metal caps. Take the cans to a dark place, put upside down to the final cooling. Then put the pickles in a cool place for storage.
Salted tomatoes for the winter "Homemade"
The recipe differs from the previous version in the composition of seasonings, therefore, the taste is also different. Tomatoes are very appetizing in appearance. And the taste is soft and tender. This recipe is considered helpful.
Ingredients:
Freshly ripe tomatoes 2 kg.
Laurel leaf 5 pcs.
Salt 60 gr.
Sugar - a large dessert spoon.
8 pcs pepper peas.
6 pcs allspice.
Dried Dill.
3.5 cloves of garlic.
Mustard 25 gr.
Cooking method:
In clean jars, put all of the above spices, except for sugar, salt and mustard powder.
Tightly spread the washed, punctured tomatoes into the cans. Take a liter of boiled water, melt the salt / sugar in this water, immediately pour the tomatoes in a jar.
Then you need to take the cotton fabric, scald it, cover all the cans with this fabric. Take mustard powder, sprinkle cloth on it. This will give an unusual taste to salted tomatoes and save them from mold.
Banks should stand at room temperature for about 2 weeks. The next step is to close the jars with sterile plastic lids and put them in the refrigerator for a month.
Salted tomatoes for the winter "Youth"
The recipe got an unusual name due to the use of green tomato fruits. The use of this pickle in other dishes, for example, as a component of salad, will delight the eye.
Ingredients:
Young tomatoes (green) 1.8 kg.
Blackcurrant leaf - 7 pcs.
Dill with inflorescences - 3 pcs.
5 cloves of garlic.
Hot pepper (on the palate).
Allspice to taste.
Cold filtered water - liter.
Coarse salt - 4 tablespoons.
Cooking method:
Rinse the tomatoes and tear the ponytails. At the bottom of the can, you need to put greens, then tomatoes, again greens, hot pepper and garlic. In this order, in layers, fill the entire jar. The last layer should be laid out greens.
Brine: dissolve salt in cold water, leave for a couple of minutes and fill the jar to the top. Water should completely cover the contents.
After that, close the glass jar with a tight sterilized lid (plastic) and take it to storage (in a dark, cold room). After a month and a half, salted tomatoes should be completely ready for use.
Salted tomatoes for the winter "Cold"
The name is derived from the type of salting. A three-liter jar will serve as a vessel for cooking, since modern housewives rarely use tubs.
Ingredients:
Ripe tomatoes 1.6 kg.
Salt / sugar in a ratio of 3/1.
Horseradish leaves 3 pcs.
2-3 cherry leaves.
1-2 currant leaves.
Sliced celery leaf (to taste).
Head of garlic.
Cooking method:
Put horseradish leaves on the bottom of clean, dry cans, then tightly fill with tomatoes without crushing the fruits.
During filling, cover the tomatoes evenly with currant, cherry, celery and garlic leaves. Then pour salt with sugar in a jar, pour rather cold boiled water or from under the filter.
Those who wish can add a spoonful of vinegar, but this is not necessary. Close the jar with a tight plastic lid and put it on the far shelf of the refrigerator.
Salted tomatoes for the winter in their own juice
An unusual recipe for salted tomatoes from the usual ingredients. Tomatoes in this case should be brown or pink.
Ingredients:
Small tomatoes of high density 1 kg.
Very ripe tomatoes 1 kg.
Head of garlic
4 branches of dill
Hot pepper from 2 pcs.
Seasoning is a mixture for preservation.
Salt at the discretion (from two tablespoons).
Cooking method:
Very ripe tomatoes need to be passed through a (-electro) meat grinder or juicer, the resulting tomato juice should be poured into a saucepan, diluted in it a teaspoon of salt, brought to a full boil and cook for several minutes.
At the bottom of a clean jar, lay out half the hot pepper and spices. Then put tomatoes, herbs, garlic. The remaining peppers and spices should be on top. Pour it all over with fresh, hot tomato juice.
Put the jar in a pan in which tomato juice was boiled, after having previously put a dense napkin on the bottom. Fill the pan with water so that it reaches almost the neck of the can. Cover the jar with a lid (loose), bring to a boil and reduce heat.
So, you need to sterilize the jar for 20-27 minutes. After that, it is necessary to get the jar, close it with the same lid, wrap it up, put it upside down to the final cooling.
Salted tomatoes for the winter in apple juice
The recipe for savory and fragrant savory tomatoes. For true connoisseurs of taste.
Ingredients:
Strong ripe tomatoes 1 kg.
Red apples 2.5 kg or clarified apple juice 1l.
Ginger ½ teaspoon.
Salt 3 dessert spoons.
Sugar a tablespoon.
Cooking method:
Gently place the tomatoes in a clean jar.
Pass the apples through a juicer or meat grinder (then you have to squeeze the juice by hand), dilute the resulting juice 2/1 (sometimes use store clarified juice). Grate grate, add to the resulting liquid.
Heat the juice in a saucepan until boiling, pour the tomatoes in a jar with almost boiling liquid. Pasteurize the jars for an hour, while the water should not boil. Roll up the cans and wrap them with a blanket until they cool down.
Ukrainian salted tomatoes for the winter
Tomatoes of different varieties are suitable for this recipe. The main point - they must be solid, dense.
Ingredients:
Elastic tomatoes 1 kg.
Large raw carrots.
Raspberry leaves.
3 small spoons of sugar.
Salt to taste.
Spices as desired.
Cooking method:
Pass the carrots through a grater. Lay out raspberry leaves, carrots and tomatoes in layers in a jar.
In parallel, make a steep brine: a liter of water is equivalent to 100 g of salt. Add spices to taste. Boil the brine for 5-8 minutes, then cool and pour in a jar, completely covering the tomatoes. Put a raspberry leaf on top and close it very tightly with a clean plastic cover. Take the jar to a cold place for storage.
Salted tomatoes for the winter "With mountain ash"
A very simple recipe with an unusual taste!
Ingredients:
Tomatoes without skin 2 kg.
Rowan clusters of 1.5 kilograms.
For brine:
Artesian water (suitable and filtered) 1 l.
Sugar / salt in the ratio of 2/1 tablespoons
Cooking method:
In a prepared jar, put the tomatoes together with rowan. Boil filtered water, dilute salt / sugar in it. Only boiled brine need to quickly fill the contents of the jar. Allow to cool, then drain, boil again and pour in a jar. Repeat the procedure only three times. After that, tighten the jar, cool and remove for a long time in the cellar.
Salted tomatoes for the winter - tricks and tips
- Salt tomatoes for the winter is a simple task at first glance. However, this business has its own tricks and tricks, with the help of which the hostess will be able to save not only time, but also strength.
- To banks do not explode, you need to carefully sterilize them.
- When tightening, apply caps as tight as possible so that air does not enter. The covers themselves must be tight.
- Before cooking, wash the tomatoes in warm water.
- Before laying tomatoes, it is advisable to pierce them in the area of the foot - so as not to crack. The taste from this will also become richer.
- July is the month of the first fruits. It is believed that it was at this time that tomatoes were enriched with vitamins as much as possible. Therefore, it is advisable to salt the tomatoes in July.
- The peel of a tomato will easily come off if you put it in boiling water for a few minutes or just hold it over hot steam.
- If there is not enough acidity, and you do not like the taste of vinegar, add a few drops of natural citric acid. Acid will further inhibit the development of germs that lead to clouding of the brine.
- If you need to cut small tomatoes for salting, you can pinch them with lids and hold with a knife in the middle.
- Salted tomatoes must be stored in a constantly cool place.
- After salted tomatoes are eaten, the brine usually remains. On it you can cook a dough for delicious pastries (rolls, pies) or soup (pickle).
