Salted tomatoes are included in the standard set of winter preparations. From year to year, the same taste becomes boring even with the best recipe. Therefore, it does not hurt to have a couple of new combinations and options for pickling tomatoes. You can salt tomatoes for the winter with mustard, horseradish, lemon, cinnamon, currant, cherry, oak leaves. Moreover, there are recipes without sterilization and with a full twist.
Salted tomatoes with mustard, pickled in a saucepan at home
You will need:
- 10 kg of tomatoes,
- 30 g horseradish
- 50 g mustard
- 200 g dill,
- 30 g garlic
- 100 g each of cherry and currant leaves,
- 25 g tarragon
- 20 peas of black pepper.
For brine:
- 10 l of water,
- 300 g of salt.
Step-by-step cooking process
Prepare a suitable, clean enamel saucepan and sprinkle dry mustard on the bottom in an even layer. Place the washed tomatoes tightly on top, transfer them with spices. Prepare the potting solution by bringing the water to a boil and dissolving the salt in it.
Pour the brine into the pan, cover with a linen napkin, put a wooden circle on top, put oppression. After a week, transfer the tomatoes to a cold place.
Salted tomatoes with red currants in jars
You will need for a 3-liter jar:
- tomatoes, how many will fit in a jar;
- 30 g tarragon;
- 30 g of lemon balm.
For brine for 1 liter of water:
- 300 ml of red currant juice;
- 50 g salt;
- 50 g of honey.
Sort the tomatoes, blanch in boiling water for half a minute and place in 3-liter sterilized jars. Place lemon balm and tarragon in each jar. Prepare the brine. To do this, boil water and add red currant juice, salt and honey to it. Pour the cans three times with brine and drain, roll up the cans for the third time, turn them over and wrap them until they cool completely.
Salted tomatoes with cinnamon without sterilization
You will need:
- 10 kg of tomatoes,
- 5 g bay leaves
- 3 g of cinnamon.
For brine:
- 10 l of water,
- 300 g of salt.
Wash and dry the jars, put all the spices on the bottom. Fill the jars with prepared tomatoes. Prepare the brine by bringing the water to a boil and dissolving the salt in it. Refrigerate the pot and pour over the tomatoes. Close the container with plastic lids. Store pickled tomatoes in a cool place.
Salted tomatoes preserved in jars for the winter: a classic recipe
You will need:
- 10 kg of tomatoes,
- 5 g bay leaves
For brine:
- 10 l of water,
- 300 g of salt.
Cooking process step by step
Prepare jars, wash and sterilize, put spices on the bottom of each. Prepare the tomatoes, rinse and select strong fruits of about the same size, put them in a container on spices. Prepare the brine by boiling water and dissolving salt in it.
Fill the jars with chilled fill and close the lids. Drain the brine 3-5 days after the start of fermentation. Rinse tomatoes and spices with hot water and put them back in jars. Boil the brine for 1-2 minutes and pour it back into the tomato jars.
After 5 minutes, drain it again, bring to a boil and pour it into the jars again. Do all these operations a third time, then immediately seal the jars with sterile lids and turn upside down. Cover with warm clothes and leave to cool completely.
Cold pickled tomatoes in a saucepan
You will need:
- 10 kg of tomatoes,
- 150-200 g of dill greens,
- 50 g horseradish root,
- 20-30 g of garlic
- 100 g of cherry leaves, black currant, horseradish, oak,
- 10-15 g of hot red pepper.
Brine:
take 500-700 g of salt for 10 liters of water
Step by step cooking process
Place all the seasonings in a clean, enamel salting pot. Rinse the tomatoes and put them tightly there.
Prepare the brine by boiling water and dissolving the salt, cool it and pour the cold brine over the tomatoes.
Put a circle and oppression on top of the tomatoes, cover with a clean napkin. Leave for pickling for 3-5 days.
Salted tomatoes with garlic without sterilization: a simple and quick recipe
You will need for pouring 1 kg of tomatoes:
- 300 g of garlic
- salt to taste.
Prepare the fill first. To do this, pass overripe tomatoes through a meat grinder with peeled cloves of garlic, salt the mass to taste. Place strong, whole tomatoes in a clean jar and cover with the prepared mixture. Seal with a plastic cap. Store pickled tomatoes in a cool place.
Pickled tomatoes with young corn
You will need for 1 kg of tomatoes:
- 50-60 g of salt
- peppercorns,
- 1 bay leaf
- dill umbrellas,
- stalks and leaves of corn.
Cooking process in stages
Take red hard tomatoes, rinse them in cold water. Wash spices, young stalks and leaves of corn in running water. Put black currant leaves, a layer of corn leaves on the bottom of the prepared salting container, then put tomatoes and spices in dense rows. All leaves must first be scalded with boiling water.
Cut the young corn stalks into 1 to 2 cm pieces and layer each row of tomatoes with them. Cover the tomatoes with corn leaves and cover with clean water.
Place the salt in a clean gauze bag and place it on top of the corn leaves so that it is submerged in the water. Cover the container with a wooden circle and place a small oppression on top.
Salted tomatoes in a bucket
You will need:
- 7 kg of tomatoes,
- 30 g parsley,
- 2 pods of hot pepper,
- 60 g celery leaves,
- 30 g dill greens,
Brine:
take 400 g of salt for 7 liters of water
Step by step cooking process
Rinse the tomatoes and sort by size, remove the stalks. Wash the greens and chop randomly. Cut the peppers in half and place with the herbs in a 10 liter bucket. Lay the tomatoes on top.
Prepare the brine in a separate bowl. To do this, dilute the salt in water, boil, cool and strain the resulting liquid through cheesecloth. Pour the tomatoes with this brine, cover the container and remove to cook for 20 days in a cool place.
Salted green tomatoes
You will need:
- green tomatoes - 1 kg;
- water - 1 l;
- black currant leaves - 5 pcs.;
- cloves - 2 pcs.;
- horseradish leaves - 2 pcs.;
- dill umbrellas - 5 pcs.;
- garlic - 1 head;
- table salt - 2, 5 tbsp. spoons;
- coriander - 1 tsp;
- mustard seeds - 1 tsp;
- parsley - 1 bunch.
Rinse the greens thoroughly in cold water, separate the cloves of the head of garlic. Place half of the herbs and garlic on the bottom of the dish. Wash green tomatoes and prick with a fork at the point where the tail is attached.
Place the tomatoes in a container on top of the aromatic herbs. Top with the other half of the fresh garlic cloves and a couple of cloves. Add 1 teaspoon each of mustard seeds and coriander seeds.
Cover the green tomatoes with the second half of the herbs: horseradish and black currant leaves, dill umbrellas and parsley. Prepare the brine. For 1 liter of cold, unboiled drinking water, put 2, 5 tablespoons of salt and stir until dissolved.
Pour the prepared vegetables with herbs and spices with cold brine: 1 liter is enough to cover 1 kg of green tomatoes with additives. Put the oppression on the tomatoes for 2 days, then remove it.
Leave the tomatoes at room temperature for a total of 3 weeks. Then move the salted green tomatoes to a cooler place. Salted green tomatoes are tastier and more interesting in a month from the beginning of their preparation. But after 3 weeks it will turn out very tasty.
