Many housewives are faced with the need to preserve tomatoes until winter. Cold pickling recipes will help with this. This method does not require any special culinary skills. The taste of tomatoes is rich and spicy, as if they were salted inside wooden barrel.
When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for preparing tomatoes is salting. Cold way canning is able to hold maximum inside useful substances. At the same time, the preserved food in the jar tastes like a barrel. If you follow the rules of this process, you will get pickling, just like in ancient times.
Cold pickling of tomatoes for the winter requires careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. In most cases, large volume banks are chosen. To prepare, you need to wash them thoroughly using a soda solution and rinse it off. Then, you should pour boiling water over the containers and hold it over the steam for some time to destroy the bacteria. Another method of sterilization is heating in the oven. Immediately place the fruits into the prepared vessels, roll them under metal lids or cover them with nylon lids.
Preparing salted tomatoes is a snack recipe that our ancestors used. In ancient times, they were placed in large wooden tubs or barrels, which in height could reach the child’s chest. The vegetables were poured with cold brine with a high content of salt and spices. The ingredients helped preserve beneficial features plants for the winter. The barrel tomatoes turned out very tasty and spicy.
However, today it is difficult to cold-salt them inside a barrel. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the brine correctly and choose the appropriate variety of fruit. Salting technology requires following the following steps:
Requires correct selection fruit varieties. Among them you can choose the following:
Cold salting of tomatoes requires making brine. It is made from sugar and salt. You can add spices: bay leaves, currant and cherry plants, pepper or mustard. The ingredients depend on the recipe you choose. The easiest way to obtain the filling involves dissolving a tablespoon of salt in 1 liter of water. The solution must be boiled and then cooled. Tomatoes placed in containers are filled with cold brine.
The question of how to properly salt tomatoes can be answered by popular cold canning recipes. Any gourmet will choose an appetizer that suits its taste and aroma. It is important to strictly follow the recipe and keep the preparation for a certain amount of time. Pickles made yourself will help diversify the winter menu and preserve the beneficial properties of the fruit.
Salting tomatoes for the winter quickly using a cold method old recipe involves the use of the following components:
Instructions on how to cold salt tomatoes:
Cold pickling of tomatoes with mustard will require the use of the following ingredients:
Cold pickling of tomatoes for the winter with mustard - how to do it:
Tomatoes salted in this way may crack, but they will turn out tasty and healthy. For manufacturing you will need the following components:
Method for preparing tomatoes using the cold dry method:
To make cold pickling of tomatoes for the winter, take the ingredients for a three-liter jar:
How to quickly salt tomatoes:
Green tomatoes can be canned for the winter. To do this you will need the following ingredients:
Instructions on how to cook:
If in the summer we prefer to eat green vegetables, which contain a lot useful vitamins and microelements, then in winter we switch to all kinds of salinities. Moreover, there are so many of them in our country that it is impossible to list them all. Including barrel tomatoes. This is one of the most ancient dishes in our country, one of the best snacks. Of course, it is almost impossible to find a barrel in our houses and apartments; we will cook barrel tomatoes in a bucket or enamel pan.
We will need a lot of ingredients, so we need to worry about their availability in advance. So, for pickling we need: a bucket of tomatoes, one head of garlic, peppercorns, horseradish leaves and roots, cherry and currant leaves, dill, parsley and basil. For the brine, prepare two glasses of salt, a glass of sugar, a glass of mustard powder and 12 Aspirin tablets for 10 liters of water. Now we will tell you how to cook barrel tomatoes in a bucket. First of all, you need to make the brine.
Place the cherries in boiling water, take them out after 10 minutes, add sugar and salt, and after cooling, add mustard powder. Thoroughly wash the garlic, herbs and, of course, tomatoes. Peel the horseradish roots and cut into cubes. Place garlic cloves, peppers and herbs on the bottom of the bucket. Next - tomatoes; you can add a little herbs in the middle for more flavor. To get a spicy taste, sprinkle pieces of garlic and horseradish on top. We finish with the remaining herbs. Fill with cold brine, close the lid and send to a cool place. To prevent the tomatoes from floating, place a weight on the lid. After one and a half to two weeks, you can take a sample. If you don’t have a bucket, salting can be done in several ready-made buckets. The calorie content of the dish is 32 kcal per 100 grams.
You can prepare such a dish almost as described above, except that it is recommended to choose the strongest tomatoes and preferably add celery, cutting it finely. Previously, each housewife had her own recipe, which was kept from friends and neighbors in big secret and was passed on by inheritance. The barrels were also special.
Now it’s a completely different matter - finding a recipe has become much easier, on the one hand, and on the other, there is a universal one, using which we will get green salted barrel tomatoes - the same as according to your grandmother’s recipe. Ingredients needed: five kilograms of tomatoes, two heads of garlic, five to seven leaves of currants and cherries, horseradish to taste, 250 grams of salt, 50 grams of sugar, 10 horseradish leaves. The most important thing in the cooking process is to find suitable dishes. If you don't have a barrel, you can use a stainless or enamel bucket.
Peel the garlic and horseradish and chop. The first one is in cubes, the second one is in plates. Place horseradish leaves and a layer of washed and dried tomatoes on the bottom of the container. Sprinkle garlic and horseradish on top, then currant, horseradish, and cherry leaves. Tomatoes again. And so on until you have used up all the tomatoes. Dissolve sugar and salt in hot boiled water, cool and pour over the tomatoes, cover tightly with horseradish leaves and in five to seven days the pickling of the barrel tomatoes will be completed. You can try.
With this recipe, the tomatoes will be sour and salty, very vigorous, like barrel tomatoes.
For a three-liter jar we will need: green tomatoes - two kilograms, mustard powder - 20 grams, salt - 60 grams, granulated sugar- one teaspoon, black pepper - 7-10 peas, allspice - 5-7 peas, bay leaf - 3-6 pieces, garlic - 3-4 cloves, fresh dill - one large sprig or 7-9 grams of dry, horseradish - one leaf or piece of root, hot pepper - a quarter of a small pod.
First, thoroughly wash the jar using baking soda and rinsing with boiling water. Now let's prepare the green tomatoes. Salted barrels, they will turn out very tasty. Place it on the bottom of the jar Bay leaf, peppercorns, horseradish and dill, part of a pepper pod. Wash the tomatoes well, peel and cut the garlic into strips. In the tomatoes, at the place where the stalk is attached, we make punctures with a knife, into which we insert pieces of garlic. If you don’t have time to stuff tomatoes with garlic, you can simply throw it in a jar.
Place the tomatoes tightly in the jar. Dissolve sugar and salt in a small amount of water and pour into a container. Top up to the brim cold water. Wash a small piece thick fabric, scald with boiling water, squeeze out and place in a jar on top of the tomatoes, bending the edges. Sprinkle a little mustard powder on top and level it, thus protecting the tomatoes from mold. We place the jar on a tray in case fermentation begins and liquid begins to leak out. After a couple of days, the liquid will become cloudy and foam will form. At room temperature Let's leave this preparation for two weeks. After this, close the jar with a leak-proof lid and place it in the refrigerator for at least two weeks to ripen. Delicious barrel tomatoes are ready.
A lot of time has passed since it was a secret behind seven locks; now housewives, on the contrary, are trying to surprise everyone with an unusual dish. Therefore, many secrets become clear. Here is the same recipe for barrels. We will need: brown tomatoes (one of the secrets), parsley, garlic and powdered mustard. For the brine you need to prepare: water - two and a half liters, salt - one hundred grams, bay leaf.
The cooking process itself. Wash the brown tomatoes, cut out the core, put half a clove of garlic inside and, if desired, a sprig of parsley. Put it in a jar. Prepare the brine - boil water, salt and bay leaf. Cool and pour over the tomatoes. The brine should completely cover the tomatoes. Place a piece of cloth on top and sprinkle mustard. We send it to a warm place for 5-7 days. You need to taste it periodically and, as soon as the tomatoes become sour, put them in the refrigerator, removing the cloth and mustard. It turns out no worse than salted barrel ones.
According to this recipe, the tomatoes will be the same as those from the market, from a professional in his field. But it tastes better, since many housewives have improved it by adding various spices. There is one wish for it to be as tasty as possible - preferably cook it in a bucket. But if you don’t have such a container, then cans will do. If you try it, you will never regret it; you will often return to this method of cooking. You will need the following ingredients: green tomatoes, some of them whiter and some slightly brown, dill umbrellas, garlic cloves cut in half, hot pepper rings, black peppercorns, bay leaves, cherry, horseradish and walnut leaves. A very important requirement: the brine is prepared from cold raw water, to which a little less than half a half-liter jar of coarse salt is added. Exactly one centimeter less.
Cooking barrel tomatoes in a bucket. The recipe is as follows. Place tomatoes on the bottom. The larger ones are shorter and will take longer to ripen. Next is a layer of leaves and spices, again tomatoes, again seasonings and leaves, and so on to the top. Fill with brine, the salt in which should completely dissolve, cover with a plate so that the tomatoes do not float, cover with a lid, leaving room for air to enter. We put it in a cool place, maybe outside, wait a month and a half to two months and we get ready-made soaked tomatoes - green salted barrel tomatoes - really vigorous, the most amazing snack. Under no circumstances should you cook tomatoes in plastic or plastic containers this way.
It may seem strange to some, but barrel tomatoes, in a bucket or other container, are very healthy dish. Their benefits in relieving hangovers are undeniable. But they also help in the fight against many diseases. The lycopene they contain reduces the risk of cervical, pancreatic and prostate cancer.
Salted tomatoes contain many useful substances: potassium, phosphorus, iodine, sodium, boron, magnesium, copper, calcium, manganese, iron and zinc. After salting, all useful elements are retained, just like in fresh tomatoes. Quercetin is a natural antibiotic found in tomatoes. To prevent barrel tomatoes from losing their usefulness in winter, do not use any marinades when pickling. Only natural products: spices, herbs, mustard, sea salt, hot pepper.
You can salt not only red, but also green tomatoes. Unlike ripened fruits, green tomatoes are more sour and firm, but no less tasty. They can be added to salads or used as a separate dish. You can pickle them in pots, barrels and jars. How to pickle green tomatoes?
Green tomatoes may contain harmful substances, so it is very important to choose the right fruit. Medium or large-sized tomatoes are suitable for pickling. Small fruits contain harmful substance called solanine, which has extremely negative effects on health and can be very dangerous. If you decide to use them, you first need to keep the tomatoes in salted water for several hours. During this time, the water will absorb all harmful substances.
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Each of the recipes is new and original idea a snack that may become a favorite. With them you can please not only yourself, but also your loved ones.
The harvest does not always have time to ripen, and a lot of green vegetables remain in the garden. You can’t cut them into a salad or stew them with meat, but for preservation they are perfect option. You can make a savory snack from unripe tomatoes, and you will learn how to pickle green tomatoes right now.
Quite often, when the harvest season ends, housewives are left with green vegetables. What to do with them? Pickle it! Thanks to the right recipe, you can make a tasty, crispy and juicy snack from unripe vegetables.
If you want to get juicier tomatoes as a result of pickling, then it is advisable to put the green fruits in boiling water and keep them there for three minutes.
If you think that pickling green tomatoes without brine is impossible, then you are deeply mistaken. We suggest trying to pickle vegetables not in brine, but in adjika. You can buy it ready-made, but if possible, it’s better to make it at home. Moreover, it is quite quick and easy to prepare.
Of course, unripe green tomatoes cannot be cut into a salad, but it is quite possible to marinate them and get a spicy and incredibly tasty appetizer. And this does not mean at all that green tomatoes should be rolled into jars and wait until winter comes to enjoy them. It’s enough to simply prepare day-old green tomatoes and within 24 hours you will have a spicy vegetable snack on your table. The pickling recipe is so simple that even for a young and inexperienced housewife in canning it will not be difficult. We offer you a recipe for salted green tomatoes instant cooking, we will cook them with a lot of garlic and herbs.
Taste Info Vegetable snacks
Wash green tomatoes thoroughly and cut them into large slices. Milk-ripe tomatoes are more suitable for daily pickling, that is, their surface is not dark, but slightly whitish. 
The pepper should be exactly red; you can, of course, take green pepper, but then the appetizer will no longer look so bright and beautiful. Remove the stalk with seeds, wash and cut into thin strips. Pepper in relation to green tomatoes take in a ratio of 1:2. 
Wash and chop the leaves of fresh parsley, finely chop the garlic and hot pepper. You should add more greens; you don’t need to skimp on garlic either. But the quantity hot pepper depends on its spiciness and your love for spicy things. 
Place all this in a heat-resistant container with a lid and mix well. We use a large rectangular container, you can use a jar, pan or small tub. 
Add granulated sugar, vinegar and salt to the water, bring it all to a boil and pour the resulting marinade over the chopped and mixed vegetables. If necessary, the amount of filling should be increased, the main thing is that it completely covers the tomatoes. 
Close the lid and leave at room temperature until the marinade has cooled completely. Then put the container in the cold. 
After 24 hours, you can apply and enjoy crispy and slightly spicy salted green tomatoes. If desired, the vegetable appetizer can be seasoned vegetable oil, but this is not at all necessary, since in pure form she is very good. 
