Salting tomatoes is distinguished by a variety of recipes, spin composition and options for its preparation. However, all these dishes have one common cooking principle.
Pickling tomatoes for the winter - the general principles of preparation
To prepare for the winter a spicy and nourishing snack, rich in nutrients and vitamins, the first step is to sterilize those glass containers in which the pickles will be stored. From the quality of processing and the location of the further location of the jar depends on the content of the spin.
The general principle of cooking is as follows: washed tomatoes are laid out in containers with spices and other products, if they are provided for by the recipe, poured boiling brine 1-2 times minimum or mixed with salt and sugar, then closed with a lid and cleaned in a cool dark place after cooling.
Recipe 1: Sweet salting tomatoes for the winter
This canning option is great for those people who do not like sharp preparations or want to try something new. Tomatoes are well served with meat dishes. The recipe is designed for one can of 3 liters.
Ingredients:
• 2.5 kg of medium tomatoes;
• 4 tsp. coarse salt;
• 60 ml of vinegar 9%;
• 2 cloves of garlic;
• 8 tsp. Sahara;
• 1 onion;
• spices (allspice, peas and sweet powder, laurel leaves, celery and parsley) to taste;
• water.
Cooking method
First of all, red and fleshy vegetables need to be thoroughly washed, removed the stalks and dried with a towel. Three-liter jar and the lid to it is important to pre-sterilize. Cut the onion and garlic into large slices, chop the greens.
In the meantime, you need to prepare the brine: bring a small amount of water to a boil, adding salt, red bell pepper powder and sugar. Put chopped greens and the remaining spices on the bottom of the glass container, put tomatoes, garlic and onion slices on top. After that, fill the vegetables with hot brine and leave to cool for half an hour.
Drain the warm marinade back into the pan to reheat and pour into a jar of tomatoes. Now the appetizer is ready, it remains only to add vinegar and tighten the lid. It is recommended to turn the pot with pickles, cover with a warm towel and let it cool naturally before removing the ready salting before winter.
Recipe 2: Pickling tomatoes for the winter in Korean
Spicy snack of green tomatoes - the perfect complement to any feast. However, it should be used with caution by people with problems with the gastrointestinal tract.
Ingredients:
• 2 kg of green tomatoes;
• Bulgarian pepper;
• 60 g of sugar;
• 1 garlic head;
• 50 ml each of olive oil and vinegar 9%;
• a pinch of coarse salt;
• ½ tsp. red hot pepper powder;
• greens of your choice.
Cooking method
Green washed tomatoes need to be cut into thin small parts, and pepper - in strips, removing the stem and seeds. Crushed garlic cloves in a garlic dish or chop on a fine grater.
Put all the foods in a deep dish and mix with vinegar, salt, vegetable oil and sugar. Boil the resulting mass is not necessary. Simply place it in the prepared banks, twist and store for storage in a cold place. If you want to try the blank, the tank can be opened after 7-9 hours.
Recipe 3: Altai salting tomatoes for the winter
Hard-cut tomatoes along the lines are better infused with the following spices, so they guarantee an amazing and unforgettable taste.
Ingredients:
• 5-6 kg of hard ripe tomatoes;
• 1.5-2 liters of water;
• 1/3 cup of granulated sugar;
• 3 tbsp. l salt and vinegar;
• some sunflower oil;
• garlic head;
• spices (cloves, basil, allspice, mint, parsley) to your taste.
Cooking method
Boil water with sugar and salt. While the pot is on the stove, cut the washed tomatoes in half. It is better if they will be small or medium sizes. Chop the garlic very finely.
Put all the spices and vegetables on the bottom of the glass jar, pour in the vinegar and oil, and then pour the prepared hot marinade to the top of the container. Without closing the lid, sterilize the billet in a deep pan for no more than ten minutes. After that, the spin is ready, it only needs to be closed and removed before the onset of cold weather.
Recipe 4: Pickling tomatoes for the winter with cucumbers for the patient
This old grandmother’s cooking method is a bit longer than the others, however, it is the only way to achieve a unique taste from childhood.
Ingredients:
• 100 dill;
• 2 kg of small tomatoes;
• 3 kg of young cucumbers;
• 2-3 leaves of laurel;
• 4 peas of allspice;
• 2 pcs. dried cloves;
• 3 tbsp. l (per can) vinegar;
• 100 g of coarse-grained salt;
• 40 g of sugar;
• a little parsley;
• water.
Cooking method
First, rinse all foods except spices. In a saucepan, boil water and pour it into glass jars, in which tomatoes and cucumbers should be mixed together. Be sure to pre-place the greens at the bottom of the container, spices can be thrown between the vegetables.
The main thing is to prepare a delicious marinade. To do this, the water in which the billet is pressed is poured into a deep saucepan, brought to a boil, and sugar and salt are poured there. When they dissolve in the liquid, it will need to be poured back into the jars, screwed and put into a dark place.
Recipe 5: Pickling tomatoes for the winter with pepper.
Young sweet pepper goes well with ripe fleshy tomatoes, harvested in the marinade. Vegetables must be firm so as not to wrinkle after salting.
Ingredients:
• ½ kg of green sweet pepper;
• 2 kg of medium-sized tomatoes;
• 2 garlic cloves;
• 3 tbsp. l vinegar;
• a large bay leaf;
• 8 tsp. sugar sand and salt;
• umbrella of dill and cherry leaves;
• water.
Cooking method
Carefully remove the stems from the pepper and seeds, not cutting it into pieces. Put in a sterilized jar leaves of cherry, one cut plastics garlic clove, a leaf of laurel, then put all the tomatoes. On top should be peppers, cloves of the second clove of garlic and an umbrella of dill.
Meanwhile, boil the water and pour it into the jar. The container is recommended to be sterilized for 10 minutes in a deep saucepan, after which the liquid is drained, re-boiled with table salt and sugar. Marinade pour into the jar, add vinegar, and then roll up the twist.
Recipe 6: Pickling tomatoes for the winter with citric acid
Citric acid is an excellent substitute for vinegar, the taste and smell of which some do not really like. Acid is also an excellent preservative that helps preserve the billet for a long time.
Ingredients:
• leaflets of horseradish and currant;
• 5 kg of small tomatoes;
• dill;
• 1 tsp. citric acid;
• sweet pepper and cloves to taste;
• 1 carrot;
• large sweet pepper;
• 2 tsp. coarse salt;
• 4 tbsp. l sugar sand;
• 1-2 liters of water.
Cooking method
In a sterilized glass container, put the leaves of horseradish and currant, dill, then cut the carrot lengthwise into several parts, peeled from the seeds and cut into 2-4 pieces of pepper. Put the tomatoes to the top of the jar, adding spices. Tomatoes can be pierced in the stalk area with a toothpick so that they do not burst.
Boil the water with the sugar, citric acid and salt in a deep saucepan. When all the ingredients have dissolved in the liquid, fill it with jars of vegetables and let them stand until the brine has cooled. After that, pour it into a bowl and reheat. Pour the second time into a container with tomatoes, peppers and carrots, immediately tighten the lid, turn the pickles upside down and wrap in a warm towel or blanket so that the appetizer will cool naturally.
Recipe 7: Pickling tomatoes for the winter, stuffed with carrots and garlic
Such a twist is distinguished by bright colors and decorates the table. Garlic and spices add to the stuffed tomatoes a pleasant sharpness and "zest". This method of cooking eliminates the use of vinegar, so the taste of the twist even more pleasant.
Ingredients:
• 6 kg of juicy tomatoes;
• 1.5 kg onion;
• 2 kg of young carrots;
• 2-3 liters of tomato juice;
• 100 ml of sunflower oil;
• 2-3 garlic heads;
• table salt to taste;
• celery, parsley and dill herbs;
• ground black and red pepper as desired.
Cooking method
Carefully cut the top off the tomatoes, and with the help of a teaspoon, remove the pulp, putting the fruit aside on a plate. Peel the garlic cloves and pass through the garlic. Grate carrots on a large grater, cut onions on small rings. The last two prepared ingredients will need to be slightly fried in a pan until a pleasant golden hue, without forgetting to salt and pepper. After that, add finely chopped greens to the carrot-garlic mixture, mix and begin to fill the mass with tomatoes.
For storage it is better to use small containers up to ½ liter. Stuffed tomatoes gently put in small jars, processed in advance, pour hot tomato juice to the top of the container and put a future snack for sterilization for 40-60 minutes. After that, the tomatoes are ready to roll.
Recipe 8: Pickling tomatoes for the winter with cinnamon
This variant of tomatoes has an amazing aroma and an unusually pleasant taste. The dish is prepared quickly and easily.
Ingredients:
• 7 kg of large tomatoes;
• 5 g of bay leaf;
• 60 g of sand sugar;
• 1 tbsp. l without a hill of cinnamon ground;
• 4-5 liters of water;
• 300 g of salt.
Cooking method
Prepare the marinade: boil water with sugar and salt. Meanwhile, it is necessary to put tomatoes in glass containers, sprinkling each row with a pinch of cinnamon. Put bay leaves at the end. Fill the future snack with hot liquid and let it brew. After 10-15 minutes, drain it, heat and refill the jars, closing them with lids and putting them in a cool place after cooling.
You can use not ground dry powder, but sticks of whole cinnamon. One such spice added in preparation is enough. If there are several cans, it is better to break the wand into a couple of pieces.
Recipe 9: Pickling tomatoes for the winter in its own juice
The use of tomato juice in this recipe is its feature. Snack has a pleasant savory taste, and keep it better in the refrigerator.
Ingredients:
• 5 kg of identical tomatoes;
• several leaves of black currant;
• 2.5 l of tomato juice;
• 150 g of coarse-grained salt;
• 4 tbsp. l tomato paste;
• ½ tsp. mustard powder.
Cooking method
Spread out a couple of sheets of currant in containers to store the twist. Wash the vegetables, make small punctures with a toothpick in the stalk area and put some of the fruits in jars in one layer, sprinkling them with a little mustard. From above it is necessary to put currant leaves, then again put a layer of tomatoes with powder. Repeat the procedure until the bank is full.
Now heat the juice and add the tomato paste. You can also add pepper, a little salt and other spices. Pour hot liquid into cans. Twist the tomatoes, turn the appetizer and put it in the heat (for example, under a blanket or blanket).
Recipe 10: Pickling tomatoes for the winter with marigolds
Adding to the preparation of these colors changes the shade of the marinade, its flavor and taste for the better. The original recipe contains only the flowers of the plant, but you can add a little more mint and dill umbrellas.
Ingredients:
• 2 marigold flowers for one can;
• 2.5 kg of small tomatoes;
• 1 clove of garlic;
• 2 dill umbrellas or currant leaves;
• 5 tsp. table vinegar;
• 1 liter of water;
• 4 tsp. Sahara;
• 1 tbsp. l coarse salt.
Cooking method
Peel the garlic and rinse the tomatoes, herbs and marigolds with tap water. While they are drying on a towel, you need to cook a delicious marinade. Pour sugar and salt into boiling water, mix and let it dissolve (this may take 3 minutes).
Spread the products on the banks in the order that you like more. It is desirable to place the flowers against the wall of the container, so the blank looks more beautiful. Lastly, put mint leaves or currants, an umbrella of dill.
Gently pour boiling marinade to vegetables, add vinegar and put the jar to sterilize for 10 minutes. After that, tighten the cap, turn over the container with the snack and remove to heat. When the pickle is cool, it can be transferred to cool.
Recipe 11: Spicy salting tomatoes for the winter.
This recipe is designed for 3 liters of ready-burning snack of tomatoes. In the winter cold this dish perfectly supports immunity and helps to fight against pathogens.
Ingredients:
• 2.5 kg medium green tomatoes;
• 3 hot peppers (green or chili);
• 3 tsp. sugar sand;
• 4 garlic heads;
• 1.5 liters of water;
• 1 tsp. fine-grained salt;
• spices at your discretion (sweet peas, parsley, bay leaf, cloves).
Cooking method
Dice the garlic and hot pepper in rounds, without removing its seeds for greater pungency, mix them in a deep bowl. Now it's the turn of the tomatoes: cut them in the area of the stem, take out a little pulp and put garlic-pepper mass there. Repeat the procedure with all the tomatoes.
Boil water, put the stuffed fruits in a jar with herbs and pour hot liquid to the very top. After 10-15 minutes, drain the cooled water into a saucepan and bring it to a boil again, adding all the spices, salt and granulated sugar this time. Fill the containers with tomatoes, close the lids, turn over, wrap in a blanket or towel until it cools on its own. After a couple of hours, the dish is ready to eat. You can clean it in the cool or try it at dinner.
Recipe 12: Pickling cherry tomatoes for the winter
Miniature tomatoes will be a wonderful table decoration. Harvesting is prepared quickly, and the pickle itself will have a terrific taste thanks to the sweetish fruit. You can use colored vegetables, the dish will turn out more interesting.
Ingredients:
• 2 kg of cherry tomatoes;
• 90 g of fine-grained salt;
• several garlic cloves;
• 1 bay leaf;
• 3 peas of black pepper;
• Greens (preferably cilantro and celery) to taste;
• 1.5 liters of drinking water.
Cooking method
First, you need to prepare the marinade: boil water with salt until it dissolves, be sure to add spices. In this liquid, hold only about two minutes washed tomatoes. They can be of any size, in this case the selection of fruits is optional. Cut the garlic into smaller pieces or grate a small grater. Put all the ingredients in a pre-prepared jar, pour the marinade and close the lid.
An appetizing snack is ready for use in a couple of hours, but it will turn out better if left for several days at room temperature.
Salting tomatoes for the winter - tips and tricks
- Always choose vegetables of the same size and variety, then they marinate evenly. It is also advisable to use hard fruits, so that they do not crack and wrinkle.Soft tomatoes can have a bitter taste, as they absorb too much salt.
- Be sure to carefully sterilize glass containers and covers for them, the storage of the workpiece depends on it. Banks should be well rinsed with hot water using soda and processed in a saucepan or preheated oven.
- Pickles with tomatoes for the winter should be in a cool, but dry and dark place with a temperature not higher than 20 ° C, otherwise vegetables and brine can deteriorate.
- To prevent whole tomatoes from cracking, you can make one or two shots with a toothpick in the stalk area.
- Do not worry if you accidentally put more salt than a recipe. Thanks to the skin, the fruit absorbs only the required amount.
- Cinnamon, mustard, peppercorns, sweet or black pepper, powdered red and black pepper, cloves, mint, chili, rosemary, tarragon, leaves of cherry or black currant, greens, etc.
- Sugar is not an essential ingredient in the brine preparation process. It is added in order to reduce the acid of tomatoes and accelerate fermentation.
- When salting tomatoes in the winter for marinade, you can use juices - apple, tomato, cucumber, and tomato puree. Due to the high level of acidity in the juice, the fruit marinates well.
- When choosing a jar for storing snacks, remember that the greater the capacity, the longer the fermentation process. It is important that this dish is not oxidized, it will spoil the workpiece.
