Recipe for vigorous tomatoes. Recipe for pickled tomatoes with mustard. How to salt red tomatoes in pickled jars by simply salting them? How to salt green tomatoes pickled in jars by simple salting

Tomatoes, salted in a bucket or barrel for the winter, were common in villages not so long ago. These are the most delicious and healthy tomatoes - they are fermented due to the resulting lactic acid, and have a slightly sharp, sweet and sour taste. These tomatoes are an excellent appetizer for boiled potatoes and kebabs. They have one drawback - they “puff” too quickly, i.e. lose elasticity, fill with gas and burst, therefore, when opening a bucket or jar. These tomatoes should be eaten as soon as possible - preferably on the first day.

When tomatoes were salted in barrels, they simply went down to the cellar or basement, where they were kept cool, collected the tomatoes in a cup, and covered the rest again with gauze and a wooden mug - they were always there, as if they had just been cooked. In a city apartment, to prepare salted tomatoes for the winter in a bucket, I recommend taking small plastic buckets for pickling.

For pickling, we will prepare strong, maybe slightly unripe, tomatoes, dill, garlic, peppercorns, bay leaves, horseradish and currant leaves, salt and water.

First we'll make the brine. Boil water, take salt depending on the size of the tomatoes - 1-2 tablespoons. If the tomatoes are large, then more brine will remain between them, which means you need more salt. Immediately add bay leaf and peppercorns to the water. Boil the brine and leave it to cool in a cold place - on the balcony, for example.

Let's prepare plastic buckets - rinse them well and dry them, rinse the tomatoes and herbs. Let the water drain too.

In the bottom of the bucket we place chopped horseradish leaves, currant leaves (if you do pickling in the fall, at a later time you can take dried herbs or make do with what you have), dill, chopped garlic.

Then we pierce the tomatoes with a toothpick at the base of the stalk - this will allow the tomatoes to be salted more evenly, they have a very thick peel. Stuff the free space with herbs and garlic cloves - they will also turn out delicious.

Fill with slightly warm or completely cooled brine.

We close the tomatoes with lids, you can put them under pressure for the first 1-2 days. When the fermentation process has passed - after 3-4 days (this will be noticeable by the cloudiness of the brine and the absence of bubbles), take the salted tomatoes in a bucket to a cold place for the winter - to a permanent storage place.

You can try it in a week and a half (you can try it earlier, lightly salted tomatoes are also very tasty!).

Recipes for pickling tomatoes.

What housewife doesn’t want to please her household with delicious salted tomatoes in winter. Especially those that look like they came from a barrel. Yes, now, probably, no one has such wonderful dishes left at home. But you can do without it. Especially with today's abundance of recipes.

Barrel tomatoes in a jar under a nylon lid with cold brine for the winter

This recipe is very easy to prepare and does not require fancy ingredients. And most importantly, even a novice housewife can handle it. Moreover, you don’t need to bother with twisting, and you can try these tomatoes in just a few days.

Necessary:

Tomatoes – 2 kg (more is possible, it all depends on who, how dense the laying will be)
Dill - several umbrellas
Horseradish (root) – 10 g
Currant and cherry leaves - 10-20 g each (several pieces)
Garlic – 5-6 cloves
Hot red pepper – ¼ of the whole
Salt – 120-150 g
Water – 2 l

Goodies from a barrel

Cooking method:

The jars must first be steamed, so our twist will last longer.
Arrange the washed tomatoes. You need to lay it tightly, but in moderation. So that they don’t get crushed or choke.
Wash the necessary leaves and cut the horseradish and pepper into pieces. Peel the garlic, but there is no need to chop it. Some people insert the cloves directly into the tomatoes, but this is not necessary.
During the laying process, periodically add spices. And don’t forget to put them on the bottom before laying.
Pour salted brine over the yummy food and forget about it for a couple of days.
Ready! Store these tomatoes in the refrigerator or other cool place.

Cold barrel tomatoes in a bucket for the winter

Of course, the taste of tomatoes in wooden barrels is simply indescribable. Does the wood affect the salting, or do you just need to follow the technology. I would like to immediately note that the composition of spices may vary slightly. After all, every housewife has her own recipe, which she arrives at through trial and experimentation. Below is a recipe that our grandmothers used.

Ingredients:

Tomatoes - approximately 10 kg (this takes into account the fact that the bucket will be 10 liters)
Currant, cherry, oak and ashiritsa leaves - 7-10 pcs.
Garlic – one big head
Bay leaf - no more than 5-7 units
Peppercorns – 10-15 peas
Horseradish (root and leaves) – one medium size
Dill (umbrellas, leaves) – several pieces.
Salt – 2 cups
Sugar – 1 glass
Water – approximately 10 l (volume may vary depending on installation)

Salt in a bucket

Next steps:

First, you need to cook the tomatoes. They don't have to be the same size. It is much more important that they are ripe, elastic and without blemishes.
Place washed herb leaves, dill, and bay leaves at the bottom of the bucket.
Next we are engaged in laying the tomatoes themselves.
And don’t forget to periodically add more leaves, horseradish, pepper and garlic.
Place the remaining spices on top too.
Pour cool sweet-salty brine over cooked vegetables
Cover the bucket with gauze and place a plate with some kind of weight on top. This is necessary so that the tomatoes do not float and are well soaked.
Place in a warm place for 2-3 weeks. And then send it to a cool room.

Cold barrel tomatoes in a pan for the winter

In principle, the recipes themselves are similar to each other. At least in terms of composition and ingredients. But their number directly depends on the volume of the dishes. Below is a recipe that is often used when pickling tomatoes in a pan. It’s worth noting right away that you need to take a container slightly larger than the amount of tomatoes.

Tomatoes – 2 kg
Hot pepper (light is best) – 1 pc.
Bay leaf – 3-4 pcs.
Peppercorns – 5-7 peas
Garlic - 3-5 cloves
Dill (umbrellas) – 4 units
Salt – 3 tbsp.
Sugar – 1 tbsp.
Horseradish, cherry and currant leaves - 2-3 pcs.
Vinegar – 2 tbsp.
Water – approximately 2-2.5 l

Appetizing snack

Salting method:

Naturally, put some spices on the bottom.
Then carefully place the tomatoes, periodically adding seasonings.
Also place the remaining leaves, dill and garlic on top of the tomato.
Prepare the brine, add vinegar and pour the resulting water (cold) over our tomatoes.
Cover them with a lid and leave them in the room for 5-7 days. And then put it in the cellar or on the balcony.

By the way! If you don't want to use vinegar, add a little more salt and sugar. The calculation is as follows: for 1 liter of water you need 2 tbsp. salt and 1 tbsp. Sahara.

Barrel tomatoes in a barrel with cold brine for the winter

If you find an old wooden barrel at home (and in a usable condition), then we can say that you are incredibly lucky. If it's new, then even better. Salting tomatoes in a barrel is as easy as shelling pears. Even if you simply pour salt water over them, the taste will be unforgettable. But every housewife wants to delight and surprise with her new and unusual recipes.

Required ingredients.

Tomatoes – 8-10 kg (the quantity depends on the volume of the barrel, but it is better not to take too large)
Cherry, currant, oak and grape leaves - 10-15 pcs.
Dill umbrellas – 7-8 pcs.
Garlic – 2 heads
Horseradish root – 1 large or two medium
Horseradish and parsley leaves - several sprigs
Hot pepper – 1-2 pcs. (depending on taste preferences)
Salt – 700-800 g
Water – 10 liters (a little less if you take a 10 liter barrel)

Incredibly delicious

Cooking method:

Cover the bottom with herb leaves.
Then lay out two layers of tomatoes, and insert garlic, pepper and horseradish into the resulting holes.
Add spices again and add tomatoes again.
So alternate until the very edge. But, you need to leave 5 cm to the top.
Cover the top with the remaining spices and herbs.
Prepare a saline solution and pour it over the tomatoes. Ideally, you should use cold well water.
Tie the top of the barrel with gauze and place a plate with a load.
Place in a warm place for 5 days, and then put in the cellar. Or another room, the main thing is that the temperature is no higher than 5 °C.

Helpful Tips:

The tomatoes need to be packed tightly enough so that they are evenly salted and you don’t get over-salted.
Sometimes mold will appear in the barrel over time. Therefore, you can add a few mustard peas or a couple of tablespoons of vegetable oil.
You need to place a tray under the barrel. After all, the liquid needs to drain somewhere.
By the way, it is best to store such tomatoes in a dark place. That is why the cellar has to be an assistant.
And yet, barrels made from pine trees should not be taken. The tomatoes may taste slightly bitter in them.

How to pickle red tomatoes with cold water without vinegar and mustard?

As they say, cold pickling of tomatoes means fermentation. They do not undergo any heat treatment, and everything happens thanks to fermentation. Many people do not want to use vinegar. And there are recipes that will help maintain a beautiful appearance and allow the pickling to last longer. For example, with mustard.

Ingredients:

Tomatoes – 1.5-2 kg (depending on how many cans there will be and how dense the packing will be)
Allspice - several grains
Bay leaf – 3-4 leaves
Garlic – 4-5 cloves
Currant and cherry leaves - 4-5 units each
Horseradish – 1 small root
Salt – 2 tbsp.
Sugar – 1 tbsp. with a slide
Dry mustard – 2 tbsp.
Water – 1 liter (maybe a little more)

Spicy and spicy

Salting method:

It is important to take brown tomatoes. Because with mustard, overripe tomatoes may lose their shape or even fall apart.
Place the tomatoes in a jar or jars (depending on volume).
Add spices in one or two layers. Or you can lay them along the edge of the jar, thus closing the holes.
And don’t forget to put some greenery at the bottom and at the very top.
Pour the chilled sweet-salty brine over the tomatoes. Don't forget about mustard.
Fill the jars and close with nylon lids. Leave it in a warm place for several days, and then put it in the cellar, refrigerator or balcony.

How to pickle red tomatoes with cold water without vinegar and aspirin?

Aspirin is popularly used as a preservative. It is thanks to him that the starter lasts longer, does not become cloudy, and the taste and appearance of salted products is preserved. Now, however, it is considered a slightly controversial drug.

Because some argue that it is undesirable to use it for preservation. But our grandmothers also resorted to his help, and the tomatoes turned out very tasty.

Ingredients:

Tomatoes – up to 2 kg
Peppercorns and allspice - several grains each
Bay leaf – 3-4 leaves
Currant and parsley leaves - 5 branches each
Dill umbrella – 3-4 pcs.
Hot pepper – 1 small
Onion – 1 medium size
Aspirin – 2-3 tablets (depending on the number of cans)
Salt – 80-100 g
Water – up to 2 l

Add pickling tablets

Cooking method:

Place leaves and dill on the bottom of the jar.
Next, you need to pack the tomatoes tightly, periodically adding other spices.
Cut the onion into half rings and sometimes add it to the styling.
Pour cold brine with 1 tablet over the tomatoes.
Cover with a nylon lid and place in a cool place.
These tomatoes will be ready in 2-3 weeks. By the way, fermentation occurs faster in large containers than in jars.

How to pickle green tomatoes with cold water for the winter?

Green tomatoes have a very piquant and unique taste. And most importantly, they perfectly retain their appearance during the salting process. There is nothing complicated about their preparation. In this case, it is only important that the tomatoes are the same in size and of medium size.

Required components:

Tomatoes - 2.5 kg
Bay leaf - several leaves
Peppercorns and allspice – 5-6 grains each
Garlic – 1 small head
Dill umbrella – 3-4 pcs.
Currant, horseradish and parsley leaves - 2-3 pcs.
Salt – 4 tbsp.
Water – 2 l

Pickling greens

Method for pickling green tomatoes:

As usual, wash the tomatoes and herb leaves and peel the garlic.
Place some seasonings on the bottom of the jar, and then add the tomatoes. Tight, but very neat.
Add more spices between layers or in the holes between tomatoes. And don’t forget to put dill and a few leaves on top, as well as garlic and pepper.
Pour the prepared brine over the stacked tomatoes.
Cover with a lid and place in a cool place.

Video: How to pickle tomatoes in jars at home?

Salted tomatoes have always been popular in our country. There are many recipes for pickling tomatoes for the winter, and every year this process is becoming more and more improved. This product is very tasty and healthy, since its benefits are not killed by vinegar and boiling.

In addition, salting tomatoes is very beneficial, because they can be used as an independent dish, they are used as tomato paste, as a dressing for dishes, and many people also like the delicious brine.

Features of salting tomatoes in a bucket

Canned tomatoes are not as tasty as they are in a barrel or bucket. This is explained by the fact that when canned, vegetables taste the same, but when pickled, tomatoes have a different taste.

Thanks to the fermentation process, tomatoes can be consumed at various stages of their pickling. Initially they are lightly salted, after which their taste begins to gain momentum, becoming sharper and more vigorous.

The cold cooking method is considered very popular. But all housewives have time to make hot brine, and with this method the tomatoes turn out no worse.

In addition, pickled vegetables retain a large amount useful substances than those subjected to heat treatment. In addition, you can salt a large number of tomatoes in a bucket, but such a container takes up little space.

Selection of tomatoes for pickling for the winter

You can salt any variety of tomatoes and any color in a bucket - brown, red, green. You can even use cherry tomatoes, but you will have to take smaller containers for them. Many people use the “Slivka” variety for pickling. These tomatoes are very popular and contain a large amount of dry matter, so they are ideal for any type of processing - pickling, pickling and canning.

You should pay attention to this point - there should be no white core inside the vegetables, otherwise the pickling will not be of such high quality and tasty. It is also necessary to remember that red tomatoes turn out soft, but green ones do not lose their hardness even in the last stages of salting, and they will taste no worse than brown or red ones.

The basic rule is cannot be mixed all types of tomatoes in one container. If during preservation it looks interesting and beautiful, and the difference in taste will be practically unnoticeable, then with pickling the situation is the opposite.

Brown, red and green tomatoes have different cooking times. The end result of this salting is very strange, and the difference in taste is too noticeable.

Recipe for cold pickling tomatoes in a bucket

It is quite difficult to catch the line separating fermentation and pickling. Salting is the storage of food in a salty solution, and fermentation is something between preservation and pickling, carried out using biological acids.

A large number of recipes have signs of both fermentation and pickling, so there is no fundamental difference in preparing tomatoes in these ways.

For this recipe you will need:

tomatoes (their quantity is determined based on how many vegetables can fit in the bucket);
sugar (for 3 kg of tomatoes 1 tbsp is needed);
salt (use 2 tablespoons per 1 liter of water);
green;
chili pepper;
head of garlic;
peppercorns.

Peppers and tomatoes are washed under running water, putting aside overripe ones or crushed vegetables. It is not recommended to salt them, but this is an ideal product for adjika or ketchup. As greens you can use dill, parsley, celery, cherry leaves, bay leaves, horseradish, currant leaves.

Greens, except leaves, are chopped very finely and put on the bottom of the bucket, closing it completely. Add bay leaves, black peppercorns and allspice. Cut the chili pepper into pieces.

Start preparing the brine. A bucket with a volume of 10 liters will require about 5 liters of brine. The required amount of salt is dissolved in water and poured into a bucket. Place a wooden circle on top, apply pressure and cover with a napkin.

The tomatoes must stand for several days at room temperature for the fermentation process to occur, after which the bucket is put in a cold place.

A simple recipe for pickling green tomatoes in a bucket for the winter

For this recipe take:

To prepare the brine, take two glasses of salt per 10 liters of water, a glass of mustard powder, sugar and 12 Aspirin tablets. Cherry and currant leaves are placed in boiling water, and after 10 minutes they should be removed. Salt and sugar are added to the liquid, and as soon as the water has cooled, mustard powder is poured into it.

Peel the horseradish roots and cut into cubes. Peppers, herbs and garlic cloves are placed at the bottom of the bucket. Then put the tomatoes, and to give the pickling a piquant taste, top them sprinkle with pieces of horseradish and garlic.

Pour the cooled brine over the tomatoes, cover the bucket with a lid and send it to a cool place. To prevent them from floating up, put it on the lid oppression should be installed. After two weeks you can take a sample. Thanks to this recipe, the tomatoes turn out incredibly tasty.

The benefits of tomatoes pickled in a bucket

It may seem strange to many, but tomatoes pickled in a bucket are considered a very healthy product. Their benefits for relieving a hangover are invaluable. They also help with other diseases. The lycopene they contain reduces the likelihood of developing cervical, prostate and pancreatic cancer.

Salted tomatoes contain useful substances such as phosphorus, potassium, sodium, iodine, magnesium, boron, calcium, copper, iron, manganese and zinc. When pickling, all the beneficial elements are preserved, just like fresh tomatoes. Quercetin contained in the vegetable is a natural antibiotic.

To prevent pickled tomatoes from losing their benefits in winter, you should not use any marinades when pickling, and only natural products: herbs, spices, sea salt, mustard, hot pepper.

Thus, to pickle green, red or brown tomatoes in a bucket, you need adhere to certain recommendations. There are many recipes that make wonderful tomatoes that both adults and children enjoy eating in winter.

Hello, dear readers. Autumn has already fully come into its own. It’s already cold outside, and many have gathered the last harvest from their gardens. Tomatoes can also be considered such a crop. Usually there are more tomatoes than we can eat, and people begin to wonder what recipe they can use to pickle them. Some salt according to proven recipes, while others are looking for a new recipe. Today I will tell you a recipe for pickled tomatoes with mustard for the winter, which our friends shared with us about 10 years ago. Since then we have often made this recipe.

Another good thing about this recipe is that it requires a minimum of ingredients for pickling. And besides, everything can end up in your kitchen. In any case, we definitely always have it. And for the recipe we need only four ingredients.

Ingredients for pickled tomatoes:

Water 5 liters
Sugar 1 cup (250 gr.)
Salt 1/2 cup (110 gr.)
Mustard powder 1/2 cup (80 gr.)

Maybe someone would like to object that there is not always mustard in the kitchen. We always have. After all, mustard is used not only for pickling tomatoes, but also for its intended purpose.

For example, I always make mustard myself, and it turns out very tasty and angry mustard. With a recipe you can. Once done, you will stop buying in the store.

Mustard powder can also be useful for colds that may occur with the arrival of cold weather. For example, 40 years ago, when we had colds, our mother first of all made us soak our feet in hot water with mustard powder. It helped well. Well, I got a little distracted from our tomatoes.

Recipe for pickled tomatoes with mustard

First of all, you need to choose tomatoes. To do this, we take tomatoes that are firm and the same size. We have red De Barao tomatoes. We just liked the taste of them, and we decided to pickle them.

Be sure to wash the tomatoes. If there is soil on the tomato, the taste will not be the same.

Place the washed tomatoes in a container in which we will ferment. We have a bucket for these purposes, so we will salt the tomatoes and mustard in the bucket. But this is not necessary. You can use a barrel, makitra, and large jars. In general, in any large container.

Now we are preparing the brine with which we will pour our tomatoes. For this we need salt, sugar and dry ground mustard. We take one glass of sugar. This time we got 250 grams of sugar, although when I made compotes, then 220 grams of sugar fit into the glass. But this is not so significant.

Different sugars have different weights. From personal notes, fine white sugar is heavier, but not as sweet. So, despite the weight, the sweetness will be the same.

Pour sugar and salt into 5 liters of water. We take half a glass of salt, we got 110 grams. And then add dry mustard, the same half a glass. The scales showed 80 grams. Mix all this well.

Pour this brine over the tomatoes. If you like spicier tomatoes, you can add more mustard, we tried it. I personally liked the taste of tomatoes, but first try with half a glass, and then you can experiment.

Moreover, such tomatoes ferment quickly.

Fill our tomatoes with brine and put pressure on them. In our case, this is an ordinary plate that fits the diameter of the bucket.

I do not indicate the number of tomatoes, it can be arbitrary. The main thing is that the tomatoes are in the brine. We had about 4 kilograms of tomatoes, and as you can see in the photo, they were completely covered with brine.

Now cover the bucket with a lid and leave our tomatoes in a cool place.

They become completely ready in a week. But after 5 days they can be eaten, especially if the tomato was cracked or had a thin skin. In general, De Barao has a thick skin, but in 7 days they fermented perfectly.

And this is what pickled tomatoes with mustard look like after a week.
The brine looks like slime, but that's okay. When you take the tomatoes out of the bucket, rinse it a little in the brine. If you don't like the idea that the tomatoes were covered in slime, then simply rinse the tomatoes in cold water. But we personally don't do this.

And here are the finished tomatoes on our table. Our tomatoes are fleshy, so most of them look whole, not crushed. But I assure you, in taste they already fully meet our requirements for pickled tomatoes.

We used to love canned tomatoes, you can see the recipe. But like any product that you eat for a long time, we become tired of them. We just made a lot of tomatoes, and in the end we already want a new taste, and we found it for ourselves, for the near future.

This pickling of tomatoes in a bucket with mustard is a very simple recipe for pickled tomatoes for the winter. It’s simpler just tomato with salt; our friends do this and they recommended this recipe to us. They, like us, are also constantly looking for delicious recipes, and often give us good ideas for preparations.

Good luck with your preparations and bon appetit!