Salt the tomatoes in a jar. Quick Salted Tomatoes

In order to pickle tomatoes, you can use tomatoes of various degrees of ripeness. However, never use frozen or spoiled fruit for harvesting. Unripe tomatoes, which have an intense green color: by smell and taste, they resemble foliage and contain almost no sugar. But the immature green tomatoes just suit you.

Before pickling tomatoes, sort your crop, since tomatoes with different degrees of ripeness need to be salted separately. In addition, pink and red fruits are best salted in a small container (10-15 liters), having a brown color - more in the container (20-100 liters), and green tomatoes salting in a barrel, like cucumbers.

In many ways, the principle of salting tomatoes is similar to the process of pickling cucumbers. The brine in the selected container should occupy approximately 45% of the volume, and the rest falls on the fruits themselves and a variety of spices. Among experienced gardeners for salting such popular as Humbert, Bison, San Marzano, Mayak, Gribovsky, Alpatovsky are popular.

How to pickle tomatoes : recipe 1 (for ripe tomatoes)

For 1.5 kg of tomatoes (a three-liter jar), take dill (50 g), garlic (5 g), sugar (2 tablespoons), salt (1 tablespoon), vinegar (70 g).

Prepare brine from water, salt, sugar and vinegar. Tara over hot steam, and the lid to it - boil. Put garlic and dill (umbrellas) on the bottom of the jar, and then in rows start laying tomatoes. They should be laid out neatly, but tightly folded into the container (do not throw, so that “barrels” and dents do not form on the fruit). Remember also that tomatoes with wrinkles, cracks and mold are not suitable for pickling. Fill the tomatoes with pickle and roll the jar.

How to pickle tomatoes: recipe 2 (for tomatoes slightly unripe)

Boil the brine (per liter of water, take 2 tablespoons of sugar and half the amount of salt) and cool. Add mustard (10 g) to the brine, stir and let stand. Spread the tomatoes on sterilized three-liter jars, sprinkling rows with leaves of black currant and cherry and dill umbrellas. Also, lay in each jar a bay leaf and 8-10 pea-scented peppercorns. When the prepared brine becomes transparent, fill them with tomatoes and close the cans with nylon caps. Keep the pickles in a cool place.

How to pickle tomatoes: recipe 3

Put tomatoes (10 kg) on ​​the bottom of the container, which is pre-filled with greens and spices: dill (200 g), garlic (30 g), horseradish root (30 g), bitter peppers (15 g). For brine you need 8 liters of water and 550 g of salt.

How to pickle green tomatoes

Recipe 1. Prepare a filling for green tomatoes from water (3 liters), sugar (9 tablespoons) and salt (2 tablespoons), bay leaves and peas of allspice (10 pcs.) In the ready solution add vinegar 9% - go (1 cup). Put the greens in the cans: cherry leaves and currants, parsley, dill (200 g), garlic (1 head) and pour vegetable oil (from the calculation: a tablespoon per liter container). Then place green tomatoes (3 kg) in these jars, and on top - chopped onion (half a head will be enough for each jar). Fill the jars with hot fill and roll up.

Recipe 2. For three cans of 1 liter, you need to pour: water (1 liter), sugar (1 cup), salt (a tablespoon with a slide), 9% vinegar (0.5 cups), parsley, horseradish, dill. At each green tomato, make several cuts into which to insert thin slices of chopped garlic. Spread the tomatoes on the banks and fill with hot solution, roll up. Turn the jars down with the lids, wrap in something warm (for example, in a wadded or duvet) and leave until cool. Then you can remove the jars in the cellar or other cold place. Salting prepared according to this recipe will surely please you with its juicy taste.

If you decide to pickle tomatoes, but you don’t want to wait for them for a month, then you just need to master at least one recipe fast food   This wonderful, tasty and healthy vegetables.

Salted tomatoes are a great snack, you can enjoy it with your family and also put it on the table in front of guests.

There are recipes that will make your tomatoes salty in just a few hours.

Here will be presented several salting recipes. All of them present no difficulty. You can try cook salted tomatoes different waysor you can choose one recipe that you like the most or will seem the easiest to perform.

In order to make salted instant tomatoes, you will need:

• Salt.
• Brine.
• Spices.
• Tomatoes.

In the process of cooking, you must follow some rules that will make your tomatoes tasty.

First of all, you need to carefully choose the tomatoes themselves, which you will salt. It is necessary first, to take these vegetables are about the same size   (small) and it is desirable that they were of the same grade. This condition must be observed for the simple reason that if the tomatoes are very different, then they will salt out unevenly. Those that larger in sizemay remain salted or not salt out at all.

Tomatoes need to choose not only the same size, but also the same color. Because each color has its own taste. In addition, tomatoes of different color will require a different amount of time for salting. Especially long have to wait for the effect of green tomatoes.

The best variety of tomato, which is suitable for quick salting - plum. First of all, they are perfect in size, and secondly, they can be perfectly fit even in small-sized jars, well, and thirdly, they just have a wonderful taste.

Another suitable for quick salting tomato variety - cherry. They are very small, they have delicate skin and delicate taste, which even gourmets will appreciate. But they need to be handled very carefully, so as not to damage and get tomato paste with skins in it instead of salted tomatoes. Salts for their preparation need a little, as they are tiny and quickly absorb the brine. And the spices in their preparation is better not to use.

Also choose tomatoes should be elastic, integers, without any dents, damage. Because of the damaged fruit can squeeze the pulp or leak juice. If this happens, the desired dish will not work. While cooking, do not add too many spices to the tomatoes, otherwise you risk not feeling the taste of the vegetable itself. It is strictly forbidden to pierce tomatoes during pickling, as is done with cucumbers. If you poke tomatoes, you will only spoil everything.

To make your tomatoes salted faster, you need to add more salt to the brine and bring the brine to a boil. Hotter than picklethe faster salted tomatoes. Therefore, it is best to fill them with boiling water. Banks with pickled tomatoes fast way, you need to close the usual covers, and not roll up. Since these tomatoes need to be eaten quickly and should not be stored for a long time. Fast salting does not require long-term storage.

Recipe for rapid salting tomatoes number 1. It is called "Salted tomatoes with spices"

To prepare you will need the following components:

• Water (1.5 liters).
• Tomatoes.
• Two cloves of garlic.
• Coarse salt (2.5 tablespoons).
• Vinegar (1 tsp).
• Sugar (2 tablespoons).
• Cinnamon (on the tip of a knife or teaspoon).
• Black currant leaves (2−3 pcs.).
• Dill (sprigs with seeds).

Cooking method

First, you need to very carefully wash the tomatoes. Then peeled garlic cloves   need to cut into thin plastic. Press the garlic lightly with a knife to squeeze some juice out of it.

Now we take water (a small amount), it should be slightly salty, and warm. In this water for about 30 minutes you need to soak the dill   and currant leaves. After that, take the bank. In her bottom lay out our chopped garlic. Spread dill sprigs and currant leaves on it. The water in which they were soaked should be poured into a jar (about 2–3 tablespoons).

Now proceed to the preparation of the solution. We take water, pour in salt, sugar, cinnamon and add vinegar. All this is boiled. While our pickle is being prepared, carefully lay the tomatoes in a jar. When the pickle boils, you need to fill them with tomatoes, close the jar with a lid and in 3-6 hours our salted tomatoes will be fully prepared.

"Salted tomatoes with garlic, bay leaf and onion"

To bring this recipe to life we ​​need:

Method of cooking salted tomatoes with onions, laurel and garlic

At the bottom of the can first we lay out the sprigs of dill, further peas pepper, currant leaves, bay leaf. Then add here the same onion pre-cut into thin rings. If you have taken large or medium-sized garlic cloves, cut them and pour in fine salt. After half an hour you can put them on the bottom of the jar. If you have small garlic, then you can add it to the jar as a whole and without spilling it.

Rinse the tomatoes carefully, so as not to squeeze, do not mash or scratch, put in a jar. Now boil brine (water, salt and sugar). When he boils well, pour them our tomatoes. Next, close the lid and leave to wake up for 4-6 hours.

Timing salting   depends solely on your taste. If you want to cook very salty and softened tomatoes, then it is better to keep them in a jar for 6 hours. If you like less salted and more elastic tomatoes, then 4 hours will be enough for you, since during this time they will have time to salt out enough.

In order to diversify your tomatoes, pickled in a quick way, to make them more sharp, bright, savory, you can add some ingredients to the recipes. For example, a little hot pepper. Enough 1-2 circles per three liters of tomatoes. With the addition of hot pepper, the taste of your dish will be bright and rich.

If you prefer not pickled tomatoes, but pickled tomatoes, you can add vinegar. On the three-liter jar will one tablespoon is enough   this ingredient. Mustard. She will make the usual taste of salty tomatoes spicy. Dry mustard can simply be dissolved in brine, or put the powder on the bottom of the jar.

One more wonderful for quick salting   Ingredient - Bulgarian pepper. Before putting tomatoes in the jar, you need to put it on the bottom. It will be enough to take one ring of pepper - large, wide and dense. It will need to be cut into ribbons. You can add the taste of salted tomatoes with a nut leaf. One or two leaflets can be put on the bottom of the jar.

Here are some simple tips and recipes useful to you to make your own hands salty instant tomatoes. Follow all rules, experiment with the ingredients, pick up your favorite recipe and you will be able to please yourself and your loved ones with delicacies that you won't have to wait for a long time.

1. Choose strong tomatoes about the same size. Perfect "ladies' finger", "Adam's apple" and other varieties with small fruits and dense flesh.
2. Tomatoes salted longer. To speed up the process, pierce them with a toothpick in several places. This is necessary if the prescription does not cut the cap and do not make other cuts.
3. Salting tomatoes is convenient in a wide saucepan. If you put the fruit on the bottom of one layer, they will not be confused, as when getting out of the jar.
4. Keep lightly salted tomatoes   in the refrigerator, otherwise they quickly turn sour and moldy. Especially in the heat.

In the package tomatoes are salted in own juicetherefore, cuts on vegetables are necessary. This method of salting takes 2-3 days. But if you add apple cider vinegar or lemon juice, the process will go faster.

Ingredients

• 1 kg of tomatoes;
• 1 tablespoon salt;
• 1 teaspoon sugar;
• 4 cloves of garlic;
• 1 bunch of dill.

Cooking

Wash and dry the tomatoes. Cut out the stalks from them, and make shallow cruciate cuts on the reverse side. Fold the tomatoes into a clean plastic bag. Add to them salt, sugar, chopped garlic and greens. In addition to dill, you can use parsley or basil.

Tie the bag tightly and shake gently so that all ingredients are well mixed. To ensure that the extracted juice does not flow out exactly, put the vegetables in the pan or put another bag on them.

Store tomatoes at room temperature for 2–3 days. When the salt is, put it in a container and put it in the fridge.

Tomatoes can be poured both hot and cold pickle. In the first case, the salting will take place faster: it will be possible to try in a couple of days. The second will have to wait 3-4 days. But tomatoes will be more dense: they look fresh, and pickled in the middle.

Ingredients

• 1 kg of tomatoes;
• 1 ½ liters of water;
• 3 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 head of garlic;
• 1 root and leaf of horseradish;
• 2–3 bay leaves;
• 5–7 black peppercorns;
• 3-5 sprigs of dill.

Cooking

Wash vegetables and herbs. Make punctures in each tomato with a fork or toothpick. Put dill sprigs, horseradish leaves, peeled garlic and tomatoes on the bottom of the pan.

Make a brine: dissolve salt and sugar in water, add bay leaf, peppercorns and horseradish root, cut into slices. Boil. Fill the tomatoes with hot pickle, cover and let them salt for 2-3 days at room temperature. Then put the snack in the fridge.

As an option: you can pour tomatoes with cooled brine, and put currant leaves on the bottom of the pot.

Easy to prepare and very piquant snack, which is not ashamed to serve. The combination of red and green looks spectacular. You can try in a day and a half. But the longer the tomatoes salted, the richer the taste.

Ingredients

• 10 tomatoes;
• 1 l of water;
• 6–7 cloves of garlic;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 bunch of dill and parsley.

Cooking

Crumble greens and garlic. The latter can be grated. Stir.

Slice the washed and dried tomatoes in a crisscross pattern to about the middle. Spread the filling of greens and garlic between the slices. Stuffed tomatoes put in the pan.

Dissolve salt and sugar in water and cover with brine. Cover them with a large plate and put a yoke on it, for example a jar of water. Hold 1–1.5 days in a warm place, and then put in the refrigerator.

This is a variation of this recipe, where lemon juice is used instead of brine. Due to this, tomatoes sore faster: you can eat in 5 hours.

If you have your own recipe lightly salted tomatoes, be sure to share them in the comments.

Small pickled tomatoes - this is a very beautiful preparation for the winter. The advantage is that small cans can be used to preserve small tomatoes. Salads and sandwiches decorate with small tomatoes. Bulgarian pepper and mustard seeds will add flavor to our winter harvest, with detailed step by step recipe   you can easily make this preservation.

How to cook pickled small tomatoes with mustard seeds for the winter

Banks for preservation should be washed with baking soda. Having rinsed banks with clean water, it is necessary to sterilize them. I will sterilize over steam, and the lids with which I will seal the preservation will boil for a few minutes in water.



On each tomato one should make several punctures with a wooden skewer in the hardest place, near the stem.



At the bottom of the banks put peeled and chopped garlic. One large garlic clove is enough for three half-liter jars.



Sweet Bulgarian pepper washed, cut in half, cut and throw away the seeds.



I apply prepared small tomatoes to half a jar. I put sliced ​​sweet peppers, parsley sprigs, bay leaves on tomatoes.



Reporting tomatoes to the top of the cans. I put slices of pepper and parsley on the tomatoes on top so that the stream of hot pickles does not fall on the tomatoes when pouring the cans. When you pour boiling water directly on the tomatoes, the skin may burst at the tomatoes. Now I’m dying out how much water I need for the marinade. I pour pure water into the cans of tomatoes, and then pour it into the pan. I add 50 ml of water to the pan to the water poured from the cans with tomatoes. I put the pot of water on the fire, and then bring the water to a boil. Then pour tomatoes in jars with this boiled hot water and cover the jars with lids. Covering the jars with a towel, leave for 10 minutes with hot water. After pouring the water from the jars back into the saucepan, add 50 ml of water (for evaporation during boiling), again bring everything to the boil. When the water in the pan boils for a couple of minutes, pour it back into the jars with tomatoes for 15 minutes. Also, as for the first time, I cover the jars with lids and a towel.



For the third pour I cook the marinade. This time, pouring water from the jars of tomatoes into the saucepan, add sugar and salt to the water according to the recipe and 50 ml of water.



I pour vinegar into banks at the rate of 2 tbsp. spoon 9% vinegar for every three-liter jar. Thus, I pour one teaspoonful of vinegar into each half-liter jar. Then pour 1/2 tsp into each jar. mustard seeds



When the marinade is boiled for 2-3 minutes, I pour the marinade hot in jars with tomatoes, hermetically sealed. I roll the rolled up jars of tomatoes and put them on the necks, wrapping them with a blanket for the night.



Closed in this way canned tomatoes are stored at normal room temperature.

This year, my tomatoes didn’t freak out ah. They got hot in the sun, then cracked, then rotted. And only one kind of kraasivy, dense one-in-one tomatoes Only small, slightly larger than cherry tomatoes.
  That began to break my head, how to use
  Found in the internet a few recipes. But maybe someone has a proven recipe for homemade preparations of small tomatoes. Share pliiiiz.

Pickled tomatoes small

Ingredients:
  15 small dense tomatoes,
  1.5 liters of water
  4 tbsp. l Sahara,
  2.5 Art. l salt
  6 black peppercorns,
  5 sheets of black currant,
  5 sheets of cherries,
  5 bay leaves,
  1 bunch inflorescences dill,
  1 tbsp. l vinegar,
  3 sheets of horseradish,
  garlic

Cooking:
  Rinse the tomatoes thoroughly and dry them on a napkin. Put horseradish leaves, half of all greens and 8 cloves of garlic on the bottom of a pre-washed and dried jar. Tightly lay the tomatoes, trying not to squeeze them. Cook the marinade. Boil water, add salt, sugar, bay leaf and black pepper in it. Fill the tomatoes with the resulting marinade, cover with a sterile cap and let stand 10 minutes. Then pour the marinade back into the pan and boil again. Refill the tomatoes with marinade and add vinegar. Roll the jars with sterile caps, turn upside down and put in a dark place for a day.

  Recipe for salting small tomatoes   without the use of vinegar, which not only spoils the aroma and taste of tomatoes, but also harmful to our stomach. In order to suspend the fermentation process, use alcohol or vodka.

1. Select ripe and firm, small tomatoes of two colors - red and yellow. Wash the fruit well. Take horseradish and garlic, peel them. Divide garlic into cloves.

2. Sterilize the jars and lids to them, as you usually do. Fill containers with tomatoes, add horseradish and garlic to each jar.

3. The brine is prepared according to this recipe: 1.5 liters of water should be taken 2 tablespoons of salt, 5 tablespoons of sugar and boiled. This amount of brine is enough for salting about three liter cans of tomato.

4. Pour jars of vegetables to the shoulders with a hot pickle.

5. Add 1 tablespoon of vodka or 1 dessert spoon of alcohol to each jar.

6. Roll up the cans with metal lids or tighten the screw.

7. Turn the hot jars over and cover with a warm blanket until they cool.

Tomatoes are small, sweet, and ask in your mouth. Cans with canned small tomatoes are perfectly preserved indoors.

Tomatoes are sweet and spicy

Not a 3-liter jar:
  small ripe tomatoes, 2 onions, 4 cloves of garlic,

3 small sweet peppers,

1 hot pepper
  fill:
  1.5 liters of water, but 2 tbsp. l 9% vinegar and salt,

4 tbsp. l Sahara,

3 bay leaves. 7-8 black peppercorns.

Wash and dry all vegetables.
  At the bottom of each jar, fold the whole pepper, with the stalks and seeds, onions, garlic and tomatoes. Fill each jar with boiling water, let it stand for 5-7 minutes, drain the water, bring to a boil, add all ingredients except vinegar, and boil for 5 minutes.
  Pour in the vinegar, remove from the heat, cover the tomatoes and roll up.
  Cool "under a fur coat" upside down.

Tomatoes in jelly

Tomatoes (about 2 kg), 3 onions, 9 bay leaves, 20 black peppercorns. 3 small heads of garlic, 3 small branches of dill with umbrellas;
  for pouring
   3.5 + 1 tbsp. water, 2 tbsp. l with a slide of gelatin. 2 tbsp. with a hill of sugar, 1.5 tbsp. l without a hill of salt.

1 tbsp. boil water and cool to room temperature, pour gelatin and leave for an hour to swell. In 3,800 grams of thoroughly washed jars, spread out equally the spices, greens and on them - in rows of dense tomatoes. Sterilize the caps. Put the gelatin on the fire and warm it up, stirring all the time and not boiling until the gelatin is dissolved. Strain the resulting solution through a cloth or gauze, folded in several layers.
  3.5 tbsp. boil water, salt and sugar.
  Pour gelatinous mass into the pot, bring to a boil again and pour tomatoes. Cover banks with lids and roll up immediately. Turn it over, wrap it up and let it cool.

Subtleties and nuances of the preparation of tomatoes

Practically every owner tries to preserve tomatoes for the winter. This is understandable. What table without this appetizing snack?
In order for the harvesting to be delicious, firstly, solid tomatoes of medium size are needed, and secondly, a high-quality pickle. For its preparation using various spices, which give tomatoes aroma and unusual taste. The main spice is salt, on which the storage time and the taste of preservation depend.
  Regular rock salt, although popular, has its drawbacks: it contains pebbles, dirt, badly affecting the preservation of preservation, besides, it is contraindicated for hypertensive patients, as it retains fluid in the body, and does not guarantee tasty and beautiful preparations.
  It is better to use sea salt. It lacks insoluble sediment, which allows for longer storage of the workpiece. It consists of more than 40 micro and macronutrients, which, when in contact with tomatoes, help to keep the skin whole and the taste of tomatoes saturated.
  In addition, with sea salt you should not be afraid of over-salting: vegetables will take as much salt as you need, tomatoes will get a piquant taste, and salting and preserving with sea salt will not trap body fluids. Delicious blanks you!

STERILIZATION

This is the way to preserve food without a significant change in their taste and coloring.
  Sterilization of canned food in glass containers followed by immediate closing of them with tin lids is very convenient at home. It provides the necessary tightness and long-term storage of canned products. At home, canned food is sterilized mainly at the boiling point of water.

Vegetable marinades can be sterilized at a water temperature of 85 ° C. In this case, they should be kept in a sterilizer 2 or even 3 times longer than if the water temperature was 100 ° C.
  Sterilization is carried out in a special sterilizer or in a large saucepan, at the bottom of which wooden sludge and a metal grid are preliminarily placed in order to avoid cracking of the cans during sudden temperature changes.
  Water is poured into the pan so that it covers the banks of the can, i.e., 1.5-2 cm below the top of the neck of the container.
  The temperature of the water before immersion of the cans varies between 30-70 ° C and depends on the temperature of the canned food - the higher the temperature of the canned food, the higher the temperature of the water in the sterilizer should be.
  Sterilizer placed in it banks put on heavy fire, cover and bring the water to a boil. Water boiling during sterilization should not be violent [the fire should be reduced so as to only support boiling], the sterilization time is counted from the moment boiling starts.
  The first stage of sterilization [bringing the water to a boil] should be as short as possible in order to reduce the duration of the heat treatment of the product and avoid digestion of canned food. Thus, the time of heating the water to boiling during sterilization of half-liter and one-liter cans is 1–5 minutes, three-liter cans — 20 minutes.
  The duration of the second stage of sterilization depends on the acidity and consistency of the product - liquid products sterilize 10-15 minutes, and thick 2 hours or more.
  Sterilization of acidic products takes less time, since the acidic environment does not contribute to the development of bacteria.
  The size of the packaging is important - the bigger it is, the longer it takes to sterilize,
  At the end of the sterilization, the jars are carefully removed from the pan with special mites, immediately rolled up and the sealing tightness is checked. The sealed jars are placed upside down on a dry towel for air cooling.