There are different ways to prepare tomatoes for the winter. They are pickled, frozen, dried and, of course, salted. Pickling is a simple way to improve the taste of vegetables and extend their shelf life. It can be cold or hot, and is carried out in different containers.

To keep the preparations as long as possible, they are hermetically sealed. One of the most popular preserves is pickled tomatoes.

In this article we will look at the features of pickling vegetables in buckets and jars, cooking methods, chemical composition And beneficial features this product.

About features and taste

Salted vegetables differ from pickled vegetables in the composition of the brine. Vinegar must be added to the latter. Tomatoes treated only with brine and then fermented have a subtle sweet and sour taste and the same smell. Their skin remains dense and breaks when bitten.

Under the influence of brine, the pulp becomes tender and juicy, decreases in volume, so the tomatoes become deformed and soften. If the proportions are observed, only the brine remains salty, and the tomatoes are only slightly saturated with salt.

Important! Before putting the jars to ripen, turn them upside down and hold them for a while. If liquid begins to drip through the lids, it means that the tightness of the screw was not maintained. Open these jars, rinse the tomatoes and salt them again.

What you will need: kitchen appliances and utensils

These blanks do not require any special equipment. You will need bowls and basins for the tomato mass and brine, sterilized jars for the preparations and lids to seal them tightly.

Recipe Ingredients Required

To preserve tomatoes for the winter using the pickling method, you will need:

• - 4 things.;
• - 6 branches;
• - 4 things.;
• - 40 g;
• cherry branches - 2 pcs.;
• - 2 cloves;
• - 3 kg;
• salt - 50 g;
• water - 1.5 l.

Features of product selection

All greens should be pure green with no signs of mold or rot. If several leaves on the branches of greenery have deteriorated, be sure to cut them off. Freshen the cut ends of the horseradish root before storing it in jars.

Choose tomatoes of approximately the same size and, most importantly, the same degree of ripeness. Ripe fruits pickle faster than green ones and begin to spoil earlier.

Did you know? Tomatoes received their original name “tomatl” from the Aztecs. Later, the French renamed them “tomato”, and the romantic inhabitants of the Mediterranean called them golden apples- “pommo d'orro”, which later transformed into the well-known “tomato”. For the first time, these vegetableshitto Europe in the 16th century, having previously been known exclusively to residents of the Americas.

Step-by-step recipe with photos

What else can you use to pickle tomatoes?

If previously tomatoes were salted only in wooden barrels, now they are prepared in any kitchen containers that can be closed.

Important!Store tomato preparations away from sunlight. Direct Sun rays deteriorate the quality of the brine, trigger fermentation and can ruin your preserves. If you notice that the contents of the jar have begun to ferment, become cloudy or become moldy, throw it away and do not risk your own health.

In a bucket

This technique is suitable for pickling large volumes of tomatoes.

Required Ingredients

Here is the standard set of products:

• unripe tomatoes - 6 kg;
• - 40 g;
• dill sprigs - 150 g;
• parsley sprigs - 50 g;
• tarragon - 50 g;
• - 20 g;
• red currant and cherry leaves - 70 g;
• water - 5 l;
• table salt - 350 g.

Step by step recipe

Did you know? For a long time, the fruits and leaves of tomatoes were considered poisonous. History knows many curious attempts to poison high-ranking persons with dishes using them. So, bribed by supporters English king The cook tried to feed George a roast with the addition of tomato leaves from the first American president, George Washington.

In a saucepan

The best option for preparing salted tomatoes for the holidays. Use a medium enamel container for a small amount of vegetables.

Required Ingredients

For quick salting need to buy:

• red or brown tomatoes - 2 kg;
• horseradish leaves - 5 g;
• mustard powder - 20 g;
• bay leaf - 4 pcs.;
• black pepper - 5 g;
• garlic - 4 cloves;
• dill - 4 umbrellas;
• water - 1 l;
• salt - 15 g;
• sugar - 10 g.

Step by step recipe

Important! If you do not seal the salted tomatoes for airtight storage, in addition to salt, add mustard seed powder and a little vodka to the water. This mixture will prevent the development of pathogenic microflora in preservation.

Storage Features

The storage temperature of such preparations should not exceed +7°C. The optimal temperature range is from +1 to +6°C (cellar, winter balcony). It should be stored separately from household chemicals and food products with a strong odor, as preserves will absorb this odor. Extraneous vibrations, shaking, sunlight also have a bad effect on workpieces.

If you cannot provide pickles suitable conditions storage, keep the tomatoes for three to four days at room temperature for ripening. As soon as the brine begins to cloud and bubble, pour it into an enamel pan. Rinse everything that was put in the jar. Bring the brine to a boil and refill the tomatoes in the jar. Close the lid tightly and leave the tomatoes to season under anaerobic conditions. This twist can withstand temperature changes up to +18°C.

Did you know? To refute rumors that tomatoes were toxic, in 1822 Colonel American army Johnson ate a whole bucket of these fruits in front of an astonished audience. This happened in the state of New Jersey, on the steps of the central building of the city court. Since nothing bad happened to the colonel, tomatoes began to rapidly gain popularity in culinary circles.

What is the use of the blank

Fresh tomatoes, of course, have the greatest health benefits. But salted twists also boast a number of useful properties.

Composition and calorie content

The basis of this salted vegetable is water. It accounts for 90 g per 100 g of weight. Then, by weight, there are carbohydrates, organic acids and proteins - 1.6 g, 1.2 g and 3.1 g. The calorie content of this product is 13 kcal, so it can be included in dietary nutrition.

The vitamin composition of harvested tomatoes is rich. They contain the most vitamin C, also known as ascorbic acid - as much as 10 mg. Salted tomatoes also contain vitamins PP, B1 and B2, as well as vitamin A in small quantities. As for the mineral composition, it contains large quantities of potassium, which is beneficial for the heart muscle. Tomatoes contain magnesium and iron, as well as calcium and phosphorus in equal quantities.

Important! To sterilize canning containers, place them in an oven heated to 120 degrees, scald them with boiling water or wash them thoroughly with soda.

Beneficial features

1. Reduces the risk of prostate and pancreas diseases.
2. They have an immunostimulating effect.
3. Strengthens the walls of blood vessels and the heart muscle.
4. Tones the walls of the uterus.
5. Improves digestion.
6. They have an anti-inflammatory effect thanks to the natural antibiotic quercetin.
7. Speed ​​up metabolism.
8. Increases intestinal permeability.

Is there any harm?

The main harm of this product is the high concentration of salt. Such preparations should not be eaten by people with chronic diseases of the stomach, liver, or urinary tract. They are contraindicated for those who suffer from hypertension. Salted tomatoes should not be consumed in the heat and before significant physical activity: they cause a strong feeling of thirst and retain water in the body, causing swelling of the soft tissues.

Special cases: can you eat salted tomatoes?

Many people like to enjoy preserved food, but not everyone can eat it.

Pregnant and lactating

In pregnant women, the urinary system is under double load, as it serves both the maternal body and the fetus. Excessively salty foods have a bad effect on the functioning of the kidneys and provoke inflammation. Pregnant women are also prone to edema, and eating canned tomatoes will only worsen this condition.

This product is an allergenic product, so it is also undesirable for nursing mothers to use it. Until the child reaches six months of age, canned tomatoes should not be eaten.

Did you know? In total, there are more than ten thousand varieties of this culture in the world. Botanically it was recognized as a fruit, but the United States Customs Service is still late XIX century, decided to declare tomatoes as vegetables, and has stood its ground ever since.

For children

Until the age of three, children should not be given any overly salty foods. Frail urinary and cardiovascular system may suffer from such stress. Chronic diseases of the kidneys or heart muscle will start. In children, this product provokes allergic reactions and cholelithiasis. If you are going to introduce it into your child’s diet, start with very small portions, add it to soups, borscht and give it no more than twice a week.

For various diseases

Any diseases of the stomach and pancreas, such as gastritis, pancreatitis, ulcers, duodenitis, are a strict contraindication to the use of acute preserves. Salted tomatoes irritate the mucous membrane of the stomach and intestines. They can provoke the acute stage of a chronic disease. People with such diagnoses should refrain from eating salted tomatoes.

For salting, prepare fruits of the same degree of ripeness and similar size. The fact is that the duration of salting depends on these factors. Wash the tomatoes and prick them around the stem area with a toothpick.

Choose a wide saucepan or three-liter jar. Rinse the greens, spicy currant leaves, and dill umbrellas and dry with napkins. Then coarsely chop all the herbs and halve. Place the first half on the bottom of the pan. Add chopped garlic cloves to them.


Place the tomatoes tightly in a pickling container. Caution is needed here - under no circumstances should you crush the fruits. I periodically shake the jar or pan - the tomatoes will find their place on their own.


Add mustard beans and allspice to the tomatoes.


Boil the brine based on water, salt and sugar for several minutes and cool to room temperature.


Place the remaining seasonings and herbs on the tomatoes and cover with brine. Next you need to place a plate and a little pressure - our goal is simply to immerse the tomatoes in the liquid, and not to crush them. Leave the pan at room temperature for 5-6 days, then transfer to a cool place, such as a refrigerator.


The tomatoes will be ready no earlier than in 2-3 weeks.


You can store this snack in a cold place all winter. If in jars, then cover with nylon lids, in pans - with lids or flat plates. But practice shows that it won’t last that long, because not a single family dinner, much less a festive feast, would be complete without a plate of delicious salted tomatoes.

The tomatoes should sit for 10-14 days until they become salty. They will be as salty as out of a barrel. Yummy! I advise everyone to cook it, you won’t be disappointed!

Ingredients:

Ripe tomatoes 4-5 kg ​​depending on size.

Dill greens.

Garlic head.

Hot red pepper 2 pieces.

Salt 500-700 grams.

Water 5 liters.

Preparation:

Wash the tomatoes well. Wash the dill greens. Cut garlic (1 head) into slices. Cut a couple of red hot peppers in half, after carefully removing the seeds.
At the bottom of a 10-12 liter bucket put dill, a few cloves of garlic and red hot peppers. Then place ripe tomatoes on top, alternating them with dill and garlic.
So put about 4-5 kg ​​of tomatoes in a bucket, depending on the size. Do not add about 10 cm to the very top. Cover the tomatoes with dill on top.
Then pour 500-700 grams of salt into a 5-liter container. Fill it up cold water from the tap and stir well.
Then pour this salted water over the tomatoes in the bucket. Place a plate on top, place a load of about a 3-liter jar of water on it.
So the tomatoes should stand for 10-14 days until they become salty. They will be as salty as out of a barrel.

Yummy! Bon appetit!

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 delicious pickle many people also like it.

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.

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

In addition, pickled vegetables save a large number of 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);
• greenery;
• chilli;
• 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 material, 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.

Recipes from the site " Notebook Anyuta"

A simple recipe for salted or soaked tomatoes

Preparation time: 2-3 weeks

Salted tomatoes, also pickled or soaked, are a favorite guest on our table. Our tomatoes are eaten faster than fresh ones. But this is no coincidence! The body, on a subconscious level, even in a child, chooses what is healthier for it.

Our ancestors prepared preparations in the form of salted tomatoes without vinegar in wooden barrels, topping them with dill, garlic, cherry leaves, currants, horseradish strips and spices. In rural areas, soaked apples, tomatoes, barrel cucumbers and pickled watermelons with cabbage are still stored in cellars for the winter. IN modern conditions salted in large quantities plastic barrels or stainless steel containers. In a city apartment, salted tomatoes can be pickled in a saucepan or in large jars and stored on the balcony all autumn. Before winter frosts, as a rule, such preparations are swept away and replaced by pickled ones.

In today's recipe I want to tell you how to prepare salted tomatoes at home using the cold cooking method. According to this simple recipe You can salt red, brown or green tomatoes, the main thing is not to mix them together, since the cooking time for them will be different. Pickled red tomatoes will be salted much earlier than green ones.

I'll tell you a secret. The cooking time for salted tomatoes can be controlled. Everything is very simple. Salted tomatoes will cook quickly if you cut them crosswise or pierce them wooden stick in several places. If there are a lot of cans of tomatoes and you don’t want them to become acidic by the New Year, we don’t do such manipulations with the tomatoes, we just put them in a jar or pan and fill them with cold brine. The rest is all according to the recipe.

Cold salted tomatoes

Simple delicious recipe from Anyuta

Ingredients:
Tomatoes are red, brown or green,
Cold boiled water (ideally clean well water),
Salt,
Sugar,
Dill sprigs with umbrellas,
cherry leaves,
currant leaves,
Garlic,
Horseradish leaves and roots
How to prepare salted or pickled tomatoes:

The brine for salted tomatoes is prepared as follows: add 2 cups of salt and 1 cup of sugar to a bucket of cold boiled water. That's all! Everything ingenious is simple! Prepare greens, leaves and roots. Rinse fresh tomatoes under running water. It's up to you to decide which tomatoes to choose for pickling. Red ripe tomatoes will be more tender, and when you bite into them, juice will flow. Brown (unripe) tomatoes will be slightly elastic. And green salted tomatoes will not lose their shape, but will not have a sweetish taste like red ones. Each ripeness of tomatoes has its own advantages and different tastes. All you have to do is try and choose what you like best.

And for me, everything is delicious! soaked tomatoes I needed quick salted tomatoes, so I chose small ones similar to the variety lady finger or Dulka, and pricked them with a wooden kebab skewer. salted tomatoes in jars The bottom of the prepared container for pickles (I chose a 10 liter glass jar) lightly cover with dill, cherry, currant and horseradish leaves.

Chop garlic and horseradish root into slices. soaked tomatoes Place the tomatoes tightly in the jar, not forgetting to add several layers again with leaves and garlic. To make the tomatoes tasty and aromatic, the dill must have branches and umbrellas. Place the tomatoes in the jar to the very top and fill with cold salted brine.

I prepared the tomato preparation in a jar in the kitchen, and since it is inconvenient to carry it to a cool place with liquid, I poured the brine on the spot. Of course, I forgot my camera in the kitchen, so I didn’t immediately take a photo of the tomatoes in salted brine. And then, due to my busyness, I completely forgot. I only remembered when the delicious pickled tomatoes were already finished. salted tomatoes But I managed to take the final photo! I hope you will find my recipe for cold salted tomatoes and garlic useful in the midst of autumn preparations!