Salted tomatoes under a plastic cover. Barrel tomatoes in a jar under a nylon lid

Salted tomatoes are one of the most common snacks on our table, no matter what day or holiday. It just so happened that not a single feast can do without salted tomatoes. All the guests in my family love salted tomatoes, so I try to prepare more pickled vegetables in order to treat everyone at the right time. As soon as the tomatoes ripen in the gardens, then it's time to salt the vegetables. Ground tomatoes and cucumbers are best suited for salting, as they are ideally stored all winter and do not deteriorate. Many simply adore tomatoes in jars, and my mother won’t even sit at the table if there is nothing salty. It was my mother who taught me how to salt tomatoes, and when she comes to visit me, I always treat her with tomatoes of my own production. And I do it under the usual nylon cover. This type of salting is very simple and does not require special costs and hassle. Tomatoes with cold brine under a nylon lid are not only tasty, but also very quick to cook. Try salting tomatoes with me and I'm sure you'll add this recipe to your list of favorites. See also how to cook.



Necessary products for 1 liter of water:

- 1.5 kg of ripe fragrant tomatoes,
- 1 tables. l. coarse rock salt
- 5-6 cloves of garlic,
- 5-6 sprigs of dill.




To the bottom of glass and washed in soda solution jars put fragrant dill and peeled garlic cloves. You can divide the number of cloves into two jars if you have a lot. Since tomatoes are salted in cold brine, then add spicy spices such as Bay leaf and peppercorns, not necessarily, because in cold water they absolutely will not reveal their aroma. If you love fragrance bell pepper, then put a small strip on the bottom, it will give the salted tomatoes a special flavor, although I often make such a recipe without it.




We wash the tomatoes, if there are tails, then tear them off without damaging the skin of the tomato. We put the tomatoes in jars.




On top of the tomatoes, right in the jar, pour salt, use the usual stone.




Now pour the tomatoes in jars with cold, but pre-boiled water. The salt in the water will dissolve quickly, so don't worry.




We close with nylon lids and put in a cool place: it can be a refrigerator or a cellar. In the country, I have a cellar, so I always set aside a separate shelf for jars of pickled tomatoes there.




Such tomatoes are perfectly stored until the New Year, but in my family it also happens that everyone eats it earlier. The longer the tomatoes are in jars, the more they look like pickled. And after 2-3 weeks, the tomatoes will be lightly salted. Choose to your taste how much to store such a blank, but in any case, you get an excellent vegetable blank.

Bon Appetite!

The time for autumn preparations is in full swing, and this year's tomato harvest gives freedom to imagination. Today I offer a recipe for salted tomatoes for the winter under a nylon cover. As you understand, we will cook them in three-liter jars, without vinegar and sterilization. This method of preservation is called cold.

It's very simple delicious recipe tomato preparations.

In this way, you can harvest red, brown, green, yellow tomatoes. It is only desirable to lay them out in separate banks. The only thing is that the greens will cook a little longer.

A barrel or bucket is also perfect for harvesting, you just have to increase the proportions of all the ingredients. I didn’t borrow a bucket for them, because I have so many 3-liter jars with a chipped neck that are not good for anything other than storing sauerkraut or blanks in them under a nylon lid.

Try to cook 2-3 jars per sample, the result will please you.

Salted tomatoes in a jar under a nylon lid

Everything is very simple, fast, affordable.

Ingredients:

• Tomatoes - 2 kg
• A set of fragrant herbs (dill umbrella, cherry leaves, celery leaves, currant leaves);
• Salt - 70 grams;
• Water - 1.5-2 liters.

How to cook a recipe step by step with a photo at home

Delicious and affordable home cooking recipe.

Choosing herbs

For harvesting, any combination of herbs that grow in your garden or that you like will work. I took a dill umbrella, 4 currant leaves and the same amount of cherries. Celery grows in my garden, I love it very much, so in this preparation for the winter it was not without it. I put a few green, fragrant branches, it gives a special flavor to pickled tomatoes. If you do not have some fragrant herb that I took, do not worry. There are no clear rules, take what you like or have on this moment. You can take horseradish or oak leaves, tarragon, parsley.

Training

The jar should be washed well, it is not necessary to sterilize, there is no need for this. The main thing is that it is clean. At the bottom we put a part of the prepared fragrant greens.

I took red tomatoes, a sort of cream. The main rule is that tomatoes should be almost the same size, firm, dense. If you use overripe tomatoes, they will simply turn sour and become soft, which will affect their taste.

Pour the right amount of salt directly into the jar, this can be done when tomatoes are already placed in it, or at the bottom of the container. It is not necessary to prepare the brine, over time it will dissolve in water.

End of process

Now it remains only to fill them with water. Boil and cool it completely. Pour into a jar of tomatoes and cover with a clean nylon lid. Everything will take 10-15 minutes.

We send it to the cellar for storage. Definitely in the cellar! If they stand at room temperature, they will be ready in a couple of days, and within 1-2 weeks they will go sour and spoil. And a cool place like a basement or cellar will slow down the cooking process.

What to cook with pickled tomatoes

It happens that the preparation costs a long time in the refrigerator, no one can finish eating these 2-3 unfortunate tomatoes. It’s a pity to throw it away, because time and money, effort have been spent on their preparation. And on the other hand, why should the product disappear when you can add them to daily dishes, diversify their taste.

I always add tomatoes to borscht, soup or gravy, cabbage rolls. Stuffed peppers will acquire a special taste if this ingredient appears in them. They can also be supplemented with stewed cabbage, bigus, buckwheat with mushrooms or meat, pilaf or any other porridge. In other words, any dish that needs to be cooked, and it contains tomato sauce or pasta. As you can see, such tomatoes can be suitable not only for mashed potatoes, here the choice of dishes is not limited by anything, except for your imagination desires.

Take note of the recipe for salted tomatoes for the winter under a nylon cover, enjoy delicious snack during the cold season.

It seems to me that there is nothing tastier from pickles than huge barrel tomatoes - scarlet, fleshy, sweet, ready to explode right in your hands.
I can eat such tomatoes just like that, about five - I’m all over my elbows, but I’ll take my soul))
Of course, the most delicious tomatoes are obtained only from the grandmother in the village, in a real oak barrel, which is stored in a cool cellar, where it is dark and smells of dampness.
And it always seemed to me that without exactly the same barrel and an old cellar, it was impossible to cook such, well, or at least remotely similar in taste, tomatoes.
And I was wrong again - you can! The main thing is to have a cool cellar (+10 degrees) and you don’t even need a barrel!

If you can do without a barrel (I’ll tell you how now), then without a cellar, this whole idea with tomatoes almost makes no sense - while the tomatoes are salted, special fermentation processes take place inside and the very taste of umami is produced (a finely balanced combination of sweet, salty, bitter and sour, it is because of this taste of umami that we like it so much sauerkraut, salted milk mushrooms, anchovies or jerky). And the larger the volume of dishes in which the product is salted / fermented, the faster and more smoothly the processes go.
Therefore, in fact, pickled tomatoes in a bucket will turn out to be an order of magnitude tastier than the same pickled tomatoes in a jar. Well, putting a whole bucket in a regular refrigerator is an unaffordable luxury.
So look for a cellar, or you can deceive fate and make it according to a different recipe that can be stored in a city refrigerator.

In addition to the main characters of tomatoes, we still need a lot of any spicy greens from the garden - horseradish leaves, black currants, cherries, dill umbrellas, a whole parsley bush (with leaves and roots), garlic with green feathers, mint.
You can choose spicy herbs to your taste (someone loves parsley, and someone can’t stand mint), and if you don’t have your own garden, go to the market, where grannies sell ready-made fragrant “brooms” for 20-50 rubles salting.

What is the best way to pickle tomatoes?

The most ideal dishes for salting are special oak barrels. Now you can buy them in specialized online stores or craftsmen will make them to order. Such barrels only become better and more fragrant over time, but they require constant care - a fungus readily settles in the wood and mold starts, a barrel cannot be placed on a bare floor (there must be ventilation between the floor and the bottom), such a barrel cannot be washed detergents and generally expose to any chemistry, and in the spring and summer, while the barrel is standing without pickles, it is filled with water so that the tree does not dry out, and a couple of times a year you need to tighten the hoops. As you can see, there are more than enough difficulties.

The second most popular dishware is enameled buckets/pots/jars. The enamel does not react with the brine (it will not have a metallic taste), it is convenient to wash such dishes, but the lids usually do not fit tightly, and sooner or later mold will appear on the surface of the brine, which will have to be constantly cleaned.
The same story with ceramic pots and kegs, besides they are quite heavy and not resistant to impact. But to them you can pick up (turn) a dense cover made of wood.

The most ideal - glass three and five liter cans. Glass also does not absorb odor and is easy to keep clean. Through the transparent walls you can clearly see what is happening inside the jar, there are no problems with tight lids now (there are different sizes and colors on sale), it is convenient to rearrange the jars from place to place. But the main problem that can lie in wait when using such dishes is that the neck is too narrow and large tomatoes (and they are the most delicious and meaty) simply will not crawl inside!

Therefore, my choice is plastic buckets, which I buy at a wholesale base where they sell disposable tableware, packaging, paper napkins, bags and boxes for cakes.
Such buckets come in different sizes (from 0.5 liters to 12!), are inexpensive (about 30 rubles for a 3 liter bucket), the walls are transparent enough to observe the processes and the level of the brine, the lid is 100% sealed and nothing will spill (which always happens with three-liter jars). A three-liter bucket is much lower than a can of the same volume, it is convenient to place it on the shelves of the cellar or store it in the refrigerator. Well, the bucket itself is wider than the can - you can put the tomatoes in it as tightly as possible.
The only negative is that plastic strongly absorbs odors, so once you pickle tomatoes in such a bucket, you will have to use it only for pickling))

At the bottom of the bucket we put a couple of horseradish leaves, currants, a few cloves of garlic, a dill umbrella - that’s the fragrant “pillow” for tomatoes is ready.
But first of all, let's boil the brine.

The composition is simple - water, non-iodized (!) coarse (salting) salt and a little sugar, which will speed up the fermentation process.
The proportions of salt and sugar here can be any, but water with dissolved salt should seem a little salty.
I usually take 3 tablespoons of salt and 2 tablespoons of sugar for a three-liter jar of tomatoes.
It’s more difficult with water)) My advice is to put the tomatoes loosely in a jar / container for pickling, pour cold water (as much as you like), and then drain the water and measure its volume, and then calculate in jars how much brine is needed.
If you make a lot of blanks at once, then it is reasonable to cook a whole bucket of brine.

Mix water with salt and sugar, add your favorite spices - peppercorns, bay leaf, dill seeds (you can buy at the pharmacy if you don't have your own garden), cumin (sold in any supermarket).
Boil the brine and cool to room temperature.
In the meantime, it cools - we are engaged in tomatoes.
We wash them thoroughly, wipe them dry, and examine them from all sides - we need the most beautiful and ripe specimens. If the tomato has an unripe barrel, then it will remain unripe and hard, if the peel has burst, then after pickling it will be impossible to get such a tomato - it will simply fall apart in your hands. Well, no spoiled tomatoes!

A small life hack - with a thick needle we make several punctures in the area of ​​\u200b\u200bthe stalk so that the tomatoes are salted evenly and quickly. The brine will enter through the holes, and air will come out through them, which will appear during fermentation and the tomato will not break.

We put the tomatoes tightly in a bucket, and when we fill it halfway, you can add a few more sprigs of parsley and currant leaves.

We also put spicy leaves and garlic on top, cover with a sheet of horseradish, poking it from all sides (even if mold appears in the bucket, just carefully remove the top horseradish leaf).
And pour strained and cooled brine to the top.

We don’t close the lid yet, put an inverted plate on top, and on it - a small load (for example, a pack of 400g cereals) - this is necessary so that the tomatoes are all covered with brine.
* If you make such tomatoes in glass jars, then use a small stone wrapped in cling film or a bag as a load.

To make sure nothing leaks, buckets can be placed in basins, large plates, on a baking sheet or tray.
And we put this design in a dark place with room temperature. If it is too warm, the tomatoes will quickly ferment, and we do not need to speed up the process. If it is cool, they may not ferment at all, but simply turn sour in a few days and everything will have to be thrown away.
The usual room temperature of 18-22 degrees is normal.

*by the way, there are wandering in the background))

And now it remains only to wait!
In the heat, the tomatoes will ferment on the third day - the brine will become cloudy, and when pressed on the plate, bubbles will appear.

A white film (white mold) may appear on the surface. I cleaned it with a spoon and a napkin (then, as I said, before tasting, you can simply remove the top sheet of horseradish - all the mold will remain on it).
They say that you can pour mustard powder on top (and mustard grains will do) - this prevents mold from growing, and the tomatoes become even more vigorous. From personal observations - I poured mustard into some of the buckets, not into others, mold appeared everywhere, but with mustard, yes, it was less. It didn't affect the taste or smell.

After the tomatoes ferment, we leave them warm for another five days (by the way, it’s convenient to sign the date of salting and control numbers on plastic lids), and then tightly close the lids and put them in the cellar with a temperature not higher than +10 degrees Celsius, or in the refrigerator (if space permits).

You can eat right away, but it’s better to let the tomatoes stand for 1-1.5 months - every day they become tastier. If you store in the refrigerator, keep in mind that it is unrealistic to endure a whole month - they smell! And every day the brine becomes more and more transparent, and the tomatoes brighter - you like it, you don’t want it, but you constantly stick your nose in the bucket “for a test”!))

But if you endured, you will be rewarded!
Tomato pulp inside will turn into a delicious spicy juice. Look at the light, the tomato is almost transparent, elastic, inflated, full of liquid.
From the first bite, the tomato explodes on the tongue with a fountain, the juice flows down the chin and elbows, drips onto the boiled potatoes (all these pickles are especially good with ordinary potatoes), and the hand reaches for the second tomato ...

No, I still think that the most delicious tomatoes are from our grandmother's cellar, but this recipe is very, very successful!
And there is something magical in this - he will go down to his cellar with a deep plate and a large spoon, pick up vigorous tomatoes from a bucket for dinner, remember that there is an ice-cold bottle of alcohol in the freezer, call his friends, and call for a bath!

Ehhhh, enjoy!

*And if you don’t have the strength to wait so long to take a sample, make barrel cherry tomatoes - you can feast on it in 2 weeks!

Now there are so many different delicacies on the shelves - it’s just that your eyes run wide! But, you see, sometimes the soul 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, a bucket, and in jars.

Pickled tomatoes for the winter in jars like from a barrel

First, I will share a recipe on how to ferment tomatoes in jars like barrel ones. It is better to take strong vegetables of a small size, ideally - the “cream” variety. This is a cold salting in a three-liter jar under a nylon lid.
Ingredients for a 3 liter jar:

• 1.5-1.8 kg of tomatoes;
• 2 sheets of horseradish;
• 6 pcs. black currant leaves;
• 6 pcs. cherry leaves;
• 2 dill umbrellas;
• 6 pcs. black peppercorns;
• 2 pcs. bay leaf;
• 5-6 garlic cloves.

Brine for pickled tomatoes per 1 liter of water:

• 3 art. tablespoons of salt (65-70 g);
• 1 st. a spoonful of granulated sugar (optional).

Tip: it is better to make more brine, then you have to add more.
How we cook:

1. We wash the jars with soda. Scald plastic lids with boiling water.
2. At the bottom of the jars, lay out half of the washed spices: horseradish leaves, cherries, currants, dill umbrella. Add peppercorns, bay leaf, chopped garlic.
3. Pack in the washed tomatoes. Sprinkle the remaining spices on top, put the second umbrella of dill.
4. Dissolve salt in boiled cold water (optimally spring water). You can add sugar if you like. Pour the brine over the tomatoes, cover with a lid.
5. Put the jar in a bright place, placing it in a deep plate. They will start wandering. Add brine as needed.
6. After a day, close the lid tightly and rearrange it in a cool place - a cellar, on a balcony or in a refrigerator.

Tomatoes are fermented in a cold way without vinegar for about two months. Check from time to time by taking one for a test: reds will pickle faster, browns and greens a little later.
Note: pickle from tomatoes - not only good remedy for a hangover, but also an excellent additional ingredient when cooking borscht, pickle, cabbage soup, hodgepodge.

Red tomatoes pickled for the winter in a saucepan

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

Ingredients:

• 2.5 kg of red tomatoes;
• 10 pieces. cherry leaves;
• 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 we cook:

1. Wash the pot thoroughly, rinse with boiling water.
2. We select strong ripe red tomatoes. We wash them, remove the ponytails.
3. Put washed dill umbrellas, basil, laurel and cherry leaves, peppercorns on the bottom of the pan. Then put in the tomatoes.
4. Pour salt into a separate saucepan, fill it with cold water, mix well with a spoon.
5. Pour the solution into a container with tomatoes, press down with a plate on top. Let ferment at room temperature.

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

Pickled tomatoes in a plastic bucket for the winter

As you already know, there are different pickled tomatoes for the winter: in a saucepan, a bucket, in jars. If you want to stock up in large quantities, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will turn out like a barrel.

Ingredients:

• 8 kg tomato;
• 10 pieces. dill umbrellas;
• 10 pieces. horseradish leaves;
• 20 pcs. black peppercorns;
• 10 pieces. allspice peas;
• 8-10 pcs. bay leaf;
• 1-2 pcs. hot pepper;
• 2 pcs. heads of garlic;
• Currant leaves, cherries - to taste;
• 5 liters of water;
• 1 glass of salt;
• 0.5 cups of sugar.

How we cook:

1. We take a large bucket (12 l), wash it thoroughly, scald it with boiling water.
2. Prepare all the ingredients: wash the tomatoes, leaves, peel and cut the garlic, hot peppers.
3. Cover the bottom of the bucket with the first layer of leaves and spices. Then lay out the tomatoes. Next - again a layer of spices, tomatoes. And so we alternate to the very top.
4. We heat water in a separate bowl, dissolve sugar and salt in it. Pour the cooled brine over the tomatoes.
5. We cover with folded gauze, put a plate with a load on top. We keep at room conditions for about a month, then we take it out to the cold. We change gauze from time to time.

We serve tomatoes, pickled in a bucket for the winter, chilled.

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. Such preservation is suitable for storage in an apartment.

Ingredients for a 3 liter jar:

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

How we cook:

1. Wash jars with soda, sterilize over steam. Boil iron lids for 5 minutes.
2. We wash all vegetables, leaves, dill. We clean the garlic, cut the slices lengthwise into plates. Cut the peeled onion in half. We cut the apple into slices. Peel the horseradish root, cut into pieces. We cut off the stems of dill umbrellas.
3. At the bottom of the jar we put dill umbrellas, horseradish root, dill umbrellas, garlic. Next, fill with tomatoes. Fill empty spaces with apples and onions.
4. Boil water, add salt, sugar, currant leaves, cherries, dill stalks. Cook for five minutes, strain.
5. Pour the brine into a jar, cover with a lid, leave for 15 minutes.
6. Pour the brine back into the saucepan, boil again and pour over the tomatoes. Add mustard, roll up.
7. We roll the jar on the table, then turn it over, 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.

Green tomatoes sautéed with herbs and garlic

• 2 kg of green tomatoes;
• 1-2 heads of garlic;
• 1 bunch of green celery;
• 1 bunch of parsley;
• 1 PC. chili pepper;
• 2 sheets of horseradish;
• 1 liter of water;
• 1 st. a spoonful of sugar;
• 1 st. a spoonful of salt;
• 1 teaspoon of dry mustard.

How we cook:

1. My tomatoes, cut off the top, cut into quarters or circles.
2. We wash the parsley and celery, finely chop.
3. My horseradish leaves, dill umbrellas. We clean the garlic, cut into pieces. Chili peppers are cleaned from the tail and seeds, cut into rings.
4. Put a sheet of horseradish, dill umbrellas on the bottom in a jar or pan. Then we lay the tomatoes in layers, sprinkle them with herbs, garlic and pepper rings.
5. Let's prepare the brine: dissolve salt, sugar, mustard in a liter of cold water. Stir until smooth and pour tomatoes with brine. Top with a sheet of horseradish - to protect against mold.
6. Close the lid, put on the balcony. Check from time to time to see if the brine needs to be added. To do this, each time we prepare a fresh portion.
7. After at least 7-10 days, the tomatoes will reach readiness. The thicker the pieces, the longer they ferment.

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.

Ingredients:

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

How we cook:

1. For washed tomatoes (ideally - the "cream" variety), cut off the lid, scoop out the insides with a spoon - into a separate bowl.
2. We chop the cabbage, as for borscht. Three carrots on a grater. Stir, add minced garlic. Salt, pepper, lightly crush with your hands.
3. Tightly stuff the tomatoes with cabbage-carrot filling.
4. Pour peppercorns into the bottom of a clean saucepan and lay the tomatoes with the filling up, in several layers. In the free places between them we lay out the tomato "insides".
5. Prepare the brine: mix cold water with sugar and salt. Pour the tomatoes, cover with a plate, put the load. Let them stand in the room for a day, and then we will transfer them to the balcony or put them in the refrigerator.
6. After 4-5 days, delicious fragrant tomatoes are ready.

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