Green tomatoes salted for the winter simple. Salting: salted green tomatoes for the winter in a cold way

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 being improved more and more. Such a 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 very many people also like the delicious pickle.

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 preserved, vegetables are obtained in one taste, and when salted, tomatoes are characterized by a different taste.

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

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

In addition, salted vegetables retain a large number nutrients than those that have undergone heat treatment. In addition, you can salt a large number of tomatoes in a bucket, and such a container takes up little space.

Selection of tomatoes for pickling for the winter

You can salt in a bucket any variety of tomatoes and any color - brown, red, green. You can even use cherry tomatoes, but you will have to take a smaller container for them. Many people use the variety "Cream" for salting. Such tomatoes are very popular and contain a large amount of dry matter, so they are ideal for any type of processing - fermentation, pickling and preservation.

You should pay attention to such a moment - there should not be a white core inside the vegetables, otherwise the salting is not so high quality and tasty. And you also need to remember that red tomatoes are soft, but greens 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 can't be mixed all kinds of tomatoes in one container. If during conservation it looks interesting and beautiful, and the difference in taste will be practically not felt, then with salting the situation is the opposite.

Brown, red and green tomatoes have different cooking times. At the exit, such salting turns out to be very strange, and the difference in taste is felt too strongly.

Recipe for salting tomatoes in a cold way in a bucket

It is quite difficult to catch the line separating fermentation and salting. Salting is the storage of products in a saline solution, and fermentation is something in between conservation and salting, carried out with the help of biological acids.

A large number of recipes have signs of both fermentation and pickling, so the difference in cooking tomatoes in such ways is not at all fundamental.

For such a recipe you will need:

• tomatoes (their number is determined based on how many vegetables can fit in a bucket);
• sugar (for 3 kg of tomatoes you need 1 tablespoon);
• salt (2 tablespoons are used for 1 liter of water);
• greens;
• chilli;
• a head of garlic;
• peppercorns.

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

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

Start preparing the brine. A bucket of 10 liters will require about 5 liters of brine. The required amount of salt is dissolved in water and poured into a bucket. A wooden circle is laid on top, oppression is set and covered with a napkin.

Tomatoes must stand for several days at room temperature so that the fermentation process occurs, after which the bucket is removed in a cold place.

A simple recipe for salting in a bucket of green tomatoes 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, sugar are added to the liquid, and as soon as the water cools, 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 they put the tomatoes, and to give the salting a piquant taste, on top of them sprinkled with horseradish and garlic.

Pour the tomatoes with cooled brine, close the bucket with a lid and send it to a cool place. So that they do not float, on the lid oppression should be set. After two weeks, you can already take a sample. Thanks to this recipe, tomatoes are unusually tasty.

The benefits of pickled tomatoes in a bucket

It will 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 contained in them 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 salting, all useful elements are preserved, like fresh tomatoes. Quarcetin, which is part of the vegetable is a natural antibiotic.

So that pickled tomatoes do not lose their benefits in winter, you should not use any marinades when pickling, but only natural products: herbs, spices, sea salt, mustard, hot pepper.

Thus, to pickle green, red or brown tomatoes in a bucket, you need follow certain guidelines. There are a lot of recipes that make wonderful tomatoes that are enjoyed in winter by both adults and children.

Probably, every housewife has in her notebook an appetizing recipe for pickling red tomatoes. There are a lot of methods for preparing these fruits for the winter, and everyone can prefer the option, the one that he likes more.

But not everyone knows how to salt green tomatoes for the winter. True, vegetables often do not ripen in the autumn period and the housewives simply do not understand what to do with such fruits. And tea, if you make a little effort, then you can save tomatoes in jars, and in the cold season, please yourself and your loved ones with their piquant taste and aroma. By the way, green vegetables can be added to various salads and soups, making the taste of the dish certainly unique.

Recipe for salting green tomatoes using the cold method in jars

Salting green tomatoes can be done in different ways. There are quite a few mouth-watering and primitive recipes that allow you to make a truly unique snack. Some housewives, having learned how to cook tomatoes, say, using the cold method, in the future improve the existing recipe by adding their favorite seasoning herbs to it.

The first method, the one that we will consider today, will be chilling.

To prepare a two-liter jar of snacks, you will need:

• green tomatoes - 1 kg;
• cold water - 1 l;
• salt - 2 tbsp. l.;
• horseradish leaves - 3 pcs.;
• blackcurrant leaves - 5 pcs.;
• garlic cloves - 5 pcs.;
• dill umbrellas - 2 pcs.;
• hot and allspice to taste.

The sequence of cooking green tomatoes in jars.

As you can see, there is nothing difficult, this is an extremely primitive version of salting for the winter, the recipe is suitable for those who are just trying to cook tomatoes. By the way, any tomato cooked according to this recipe will remain crispy and dense.

If you are not likely to keep such a workpiece in the refrigerator, and you do not have a cellar, then you can preserve the tomatoes. To do this, you will have to fill them with brine twice. First, the filling should be boiled, and then fill the jar with fruits with hot brine.

Then wait a quarter of an hour, pour the brine into a comfortable saucepan, boil again and pour the tomatoes again. Later, screw the jars with an iron lid and set to cool, turning upside down. A workpiece made according to this recipe is not allowed to be cleaned in a cool place, it is not terrible at room temperature.

Recipe for pickling green tomatoes with vinegar in jars

In order for your workpiece to be better stored and retain its glorious taste longer, it is recommended to cook it with the addition of vinegar.

For 3 kilograms of tomatoes you will need:

• greens - 200 g (dill, parsley, currant and cherry leaves are suitable);
• garlic - a whole head;
• onion - 100 g.

To prepare the brine, take:

• clean water - 3 l;
• salt - 2 tbsp. l.;
• sugar - 9 tbsp. l.;
• lavrushka - 3 pcs.;
• vinegar 9% - 1 cup;
• allspice - 5 pcs.;
• vegetable oil (calculate its number as follows: 1 tablespoon of oil per 1 liter of water).

Then everything is primitive: washed greens, peeled
garlic and vegetable oil is poured. On top are washed tomatoes, and on them are onions, cut into large rings.

For the marinade, all components, in addition to vinegar, are mixed and heated.

Vinegar is added to the hot brine and tomatoes are poured with the resulting mixture, after which they are sterilized for a quarter of an hour and rolled up with lids.

As you can see, salting tomatoes with vinegar is also not difficult at all. The main thing is desire.

Of course, today we have not seen in the distance all the recipes for pickling green tomatoes for the winter in jars, because it is primitively unthinkable to cover all the methods of preparing snacks.

After all, some housewives cook tomatoes with mustard, others with celery and slices of apples, and still others with horseradish.

Every lady has her own recipe, therefore it is worth mastering the most primitive ones first, and only then start experimenting with additives.

Perhaps, having gained the skill, you will make your own inimitable recipe. Luck!

Summer is the time for preparations, which means it's time to start making them. Even green tomatoes are suitable for pickling. It is they who are preferred by the hostesses, since even after processing, unripe fruits remain elastic and firm. Green tomatoes are salted for the winter according to different recipes: in a barrel, jars, even in a bucket. At the same time, the pickling method is chosen cold, since boiling water destroys all the beneficial substances in tomatoes. Green tomatoes in a barrel“Their taste is just amazing.

For pickling green tomatoes in a cold way, you can select any variety, not only suitable for it. sauces and salads. A selection needs to be made.

Identical medium-sized tomatoes, quite firm and without any flaws.

The presence of specks and irregularities indicates the chemical treatment of the bush.

"Golden apples" that are rotten or affected by a fungus should not be salted.

Seasonings that have a strong impact on taste are represented by cherry leaves, black currant, sometimes oak, dill, parsley, garlic, capsicum, peas, horseradish, celery, and tarragon.

Greens for pickling should always be fresh and well washed.

You can carry out preliminary preparation in the form of drying or freezing in the freezer. In the absence of this possibility, packages with spices from the store are suitable.

Green tomatoes contain the poisonous substance solanine, so they should never be eaten raw. During cooking, destruction of toxic substances, and also helps to acquire fruits edibility and taste.

Tomato preparation

Before pickling, tomatoes are thoroughly washed: at home, they are washed with running water. Then carefully remove the stalks so as not to damage the tomatoes.

In advance, the locations of the stalks are pierced, which helps the fruit to be salted evenly. Some hostesses green fruits blanched in boiling water 1-2 to avoid roughness of the fetus.

Pickled tomatoes in a barrel

A barrel is used for pickling green tomatoes. To salt tomatoes in such a container, a little preparation is needed.

A wooden barrel is filled with water for a certain period to swell the wood, and as a result, blockage of all cracks.

In the case of using a new container, it is enough to pour boiling water over it a certain number of times, and the previously used containers should be disinfected.

Tara treated with a solution of vinegar or a solution of caustic soda(100 g of soda per 30 liters of water) and then rinse with boiling water.

Delicious recipes for tomatoes in a barrel for the winter are given below.

For the first recipe for salted tomatoes for the winter, you will need the following ingredients in the form:

• green tomatoes (10 kg);
• dill (300 g);
• tarragon and parsley (50 g each);
• garlic (30 g);
• hot capsicum (15 g);
• blackcurrant and cherry leaves (100 g each);
• brine (70 g of salt per 1 liter of water).

The bottom of the barrel should be lined with cherry and currant leaves, as well as the third part of the spices. Further, half of the cooked fruits are laid out, the second third of the spices are poured. There you can add some spices in the form of horseradish, celery and peppercorns. From above, everything is covered with cherry and currant leaves and poured with brine. Now the container should be in a cold dark place 45 days.

Here are some more recipes for salting tomatoes in a barrel:

The second method of pickling tomatoes in a cold way for the winter includes ingredients in the form of:

• green tomatoes (10 kg);
• sugar (500-700 g);
• dill (200 g);
• hot red pepper to taste;
• cherry or currant leaves (100 g);
• chilled brine: 500 g of salt is added to 8 liters of water, all this is boiled and cooled.

Salted tomatoes are prepared according to the previous recipe.

For the third recipe for salted tomatoes for the winter, the following ingredients are needed in the form:

• tomatoes (11 kg);
• dill (200 g);
• currant leaves (100 g);
• cherry leaves and parsley;
• celery and horseradish (5 g each);
• garlic (30 g);
• red ground or capsicum (15 g);
• salt (700 g);
• sugar (in the amount of 7 tablespoons).

Pepper and greens are coarsely chopped. This mixture in the amount of half is placed on the bottom of the barrel. Tomatoes are laid out on top and sprinkled with the second half of the spices.

Water, with salt and sugar added to it, is brought to a boil. All this is poured into a barrel, and put under oppression for 45 days.

For pickled tomatoes with cucumbers for the winter, ingredients are needed in the form of:

• green tomatoes and cucumbers (5 kg each);
• dill to taste;
• garlic (30 cloves);
• cherry, currant leaves and horseradish;
• peppercorns.
• For brine:
• water (eight liters);
• salt (500 g)

In order to prepare the brine according to the recipe, salt is poured into boiling water, then everything is cooled. Part of the spices is laid out on the bottom of the barrel. All cooked fruits in the form of cucumbers and tomatoes are stacked in dense layers, sprinkled with spices and poured with cold brine.

Salting in a bucket

Fermentation and salting are practically no different.

When the products are in a saline solution, salting occurs, while fermentation occupies a middle position between conservation and salting, produced due to biological acids.

A huge number of recipes differ in signs of both fermentation and salting, so there is no difference for cooking salted tomatoes in a bucket in a cold way.

This recipe for salting tomatoes for the winter requires the following ingredients in the form:

• tomatoes (their number is determined by the capacity of the bucket);
• sugar (for three kilograms of fruit, 1 tablespoon is required);
• salt (two tablespoons are used per liter);
• greens;
• chilli pepper;
• heads of garlic;
• peppercorns.

So, salt the tomatoes in a bucket as follows: pepper and “golden apples” are washed under running water. Vegetables that are overripe or accidentally mashed are unsuitable for processing. Salting them is undesirable, but can be used for adjika and ketchup. Greens can be used in the form of dill, parsley, celery, cherry leaves, bay leaves, horseradish, currant leaves.

All that, in addition to leaves, in small pieces and laid out on the bottom of the bucket, completely covering it. Laurel leaves, black and allspice in the form of peas are also added there. Chili pepper cut into pieces.

The brine should be prepared. A bucket with a volume of 10 liters will require a brine of five liters. The required amount of salt is dissolved in water and poured into a bucket. A circle of wood is laid on top, oppression is set, and everything is covered with a napkin.

All this should stand for several days at room temperature for the fermentation process to occur, after which the bucket is removed to a cold place.

The following method of salted tomatoes for the winter in a bucket suggests the following ingredients in the form:

• buckets of green tomatoes;
• laurel leaf;
• heads of garlic;
• horseradish roots and leaves;
• peppercorns;
• parsley, dill, basil;
• currant and cherry leaves.

We salt the tomatoes in a bucket, preparing a brine from two glasses of salt per ten liters of water, a glass of mustard powder, sugar and twelve aspirin tablets.

Cherry and black currant leaves are placed in the boiling water, which are removed after 10 minutes. Salt, sugar are added to the liquid, and after the water has cooled, mustard powder is poured out.

Horseradish roots are peeled and cut into cubes. Pepper, various greens and garlic in the form of cloves are placed on the bottom. Next, the fruits are placed, and to give the salting a flavoring zest, they are sprinkled on top with horseradish and garlic, in small pieces.

Tomatoes are poured with brine, which has already cooled down, the bucket is closed with a lid and sent to a cool place. To prevent the emergence of tomatoes, oppression is placed on the lid. You can try after 14 days.

Attention, only TODAY!

Green tomatoes can not only be salted, but also salted - this type of canning also destroys the poisonous solanine glycoside contained in them. The Land of Soviets will tell you how to cook salted green tomatoes.

Salted green tomatoes: 1 way

To pickle stuffed green tomatoes according to the Georgian recipe, we need to take:

• green tomatoes - 1 kg
• celery (leaves) - 200 g
• garlic - 50-60 g
• carrots - 1 pc.
• hot red pepper - 1 pod

For brine:

• water - 1 l
• salt - 1 tbsp. (with slide)
• dry dill with seeds - 60 g
• bay leaf - 3 pcs.
• allspice - 8 peas

For pickling, it is best to select small hard tomatoes. We cut each tomato along the middle and stuff it with stuffing. To prepare the filling, coarsely chop the celery greens, cut the garlic cloves into slices 2-3 mm thick, chop the carrots very thinly (like for pilaf), cut the hot pepper into rings. Mix all ingredients thoroughly.

I'm preparing the brine. To do this, bring water to a boil, put sprigs of dry dill with seeds, allspice, salt, bay leaf into it. Boil the brine for 3-5 minutes, let it cool, take out the bay leaf and pepper and throw it away.

Place the tomatoes tightly in a saucepan, shifting with dill from the brine. Pour the tomatoes with brine, put a plate or a wooden circle on top, oppression is placed on it. Cover the pan with a lid and put it in a cool place for several days. We transfer the finished tomatoes into jars, layering with dill, close the lids and put in the refrigerator.

Salted green tomatoes: 2 way

To pickle green tomatoes in this way, we need:

• green tomatoes - 5 kg
• spices (garlic, dill, horseradish, celery leaves and root, parsley, cherry leaves) - 100 g

For brine:

• water - 3 l
• salt - 150 g

My tomatoes, remove the stalks. We put the tomatoes in a barrel, at the bottom of the barrel, between the tomatoes and evenly pour the spices on top. We cook the brine from water and salt, pour tomatoes into it and leave it for two weeks at room temperature, then we remove the barrel into the row.

Salted green tomatoes: 3 way

This method is similar to the previous one, but we will not salt the tomatoes in a barrel, but in jars. For this we will take:

• green tomatoes - 1 kg
• dill - 200 g
• bell pepper - 100-250 g
• blackcurrant and cherry leaves - 150 g
• horseradish (leaves) - 80 g
• bitter capsicum - 5 g

For brine:

• water - 3 l
• salt - 100 g

My tomatoes. We put the tomatoes and spices in jars, pour cold brine and let stand for 2-3 days. Then drain the brine, boil, pour it into a jar of tomatoes and close the jar with a lid.

Salted green tomatoes with vegetables

You can pickle green tomatoes along with other vegetables (white cabbage, carrots, sweet peppers). For this we need:

• green tomatoes - 2 kg
• white cabbage - 2 kg
• sweet pepper - 3-5 kg
• carrots - 2 kg
• greens (dill, parsley, celery) - 2 kg

For brine:

• water - 10 l
• salt - 600 g

Wash tomatoes thoroughly. Wash the sweet pepper and prick with a fork at the base in several places. My carrots and carefully clean. We clean the head of cabbage from the upper leaves and cut into four or eight parts.

We take dishes with a wide mouth, put washed greens on the bottom, put prepared vegetables in layers on top. Fill with cold brine, put a wooden circle on top, and oppression on it. We stand the vegetables at room temperature for 2-4 days (before fermentation begins), and then transfer the cold place. After about 20 days, vegetables can be eaten.

How do you prepare salted green tomatoes? Share your favorite recipes with our readers!