How to salt tomatoes for the winter - 5 step by step recipes

Vegetable preservation is sold everywhere, but many housewives still prefer to salt tomatoes for the winter on their own. It is not surprising, because home cooking is much tastier, it is prepared from fresh vegetables and does not require large financial costs.

If you do not have the crown cooking recipes, check out the article. She will teach you how to salt tomatoes in different ways and in different dishes.

Calorie Salted Tomatoes

. So the appetizer is perfect for diet food.

The benefits of salted tomatoes due to its rich composition. They have many vitamins, phosphorus, magnesium and potassium. So that tomatoes in salt form better preserve all this good, it is recommended to harvest them for the winter as a whole, as well as eggplants.

Tomatoes also contain lycopene. This substance, being a powerful antioxidant, helps in the fight against many diseases. With regular use of salted tomatoes, the likelihood of heart disease is significantly reduced.

Salted tomatoes have anti-inflammatory and antibacterial effects on the body. And remember, the greatest benefit to the body is vegetables, during the salting of which vinegar was not used, the effect of which on the digestive system cannot be called beneficial.

Classic salting recipe for the winter

The popularity of classic salted tomato technology is constantly growing. The secret is that it helps to prepare a quality product, a gourmet find.

• Tomatoes - 2 kg.
• Vinegar - 1 tablespoon.
• Salt - 2 tablespoons.
• Sugar - 4 tablespoons.
• Currant, cherry and horseradish leaves.
• Celery, dill, parsley.
• Peas, garlic.

How to cook:

1. Rinse tomatoes, leaves and greens with water and dry, then put them in prepared jars. At the bottom, put part of the leaves, herbs and garlic, tomatoes on top, then again a layer of greenery.
2. Pour boiling water over the contents of the cans and leave for 5 minutes. Then carefully pour the liquid into the pan, add salt and sugar, boil. Pour tomatoes with the resulting brine, add a little vinegar to each container and roll up.
3. Wrap up the seaming and leave it upside down under the blanket until it cools. After that, move the workpiece into the cold to wait for further fate.

Important! Experienced chefs recommend that in each tomato, before sending to the jar, make a hole in the area of ​​the peduncle with a toothpick. This simple technique prevents surface cracking by hot water.

How to cook salted tomatoes in a jar

Now consider the simplest way to cook salted tomatoes. It is simple, fast and does not require large financial and physical costs. The taste of the finished appetizer is simply delicious.

• Tomatoes - 1.5 kg.
• Dill - 1 bunch.
• Chile - 1 pc.
• Currant leaves - 2 pcs.
• Salt - 3 tablespoons.
• Water - 2 liters.
• Celery and parsley.

1. Boil a liter of water, add salt and mix. Combine the resulting composition with the remaining cold water. After an hour, strain the brine.
2. Put greens at the bottom of prepared cans, put washed tomatoes without stalks on top, making layers of seasoning. Act carefully so that the fruits do not crumple.
3. Pour the tomatoes with brine, close the capron lids and leave in the room for 2 weeks. Then remove the foam and mold from the salted vegetables, add fresh saline solution, roll up the jars and send to the cold.

An easier recipe is simply not to be found. The finished snack is stored for a long time and will always be in the company of mashed potatoes or chips.

How to salt green tomatoes

At the end of the vegetable season, many housewives in the garden remain unripe tomatoes. The question arises, what to do with a similar crop? There is a solution - salting. Salty green tomatoes have a spicy taste and are considered a good alternative to pickles. And paired with salted beets and peppers, you will get excellent mixed vegetables.

• Green tomatoes - 1 kg.
• Currant leaves - 7 pcs.
• Dill - 2 umbrellas.
• Garlic - 3 cloves.
• Horseradish leaves - 3 pcs.
• Hot pepper - 1 pc.
• Salt - 2 tablespoons.
• Water - 1 liter.

1. At each vegetable, remove the stem, rinse with water.
2. At the bottom of a two-liter jar, make a pillow of greens, put tomatoes on top. Cover with the remaining herbs, add the garlic cloves and hot pepper without seeds.
3. Pour water into a large bowl, salt and wait until a uniform thin layer forms at the bottom. After two minutes, pour the water into a jar of tomatoes. Close the jar with a plastic lid, previously scalded with boiling water.

For storage of salted green tomatoes at home, a refrigerator, a cellar or a cool pantry are best suited. One month after clogging, the snack is ready for tasting.

How to pickle tomatoes in a barrel

The recipe for salted tomatoes in a barrel is suitable for housewives who have a large family. It allows you to prepare a lot of delicious vegetables at one time. The main thing is that there is a suitable place for storage.

• Tomatoes - 20 kg.
• Salt - 900 g.
• Garlic - 10 cloves.
• Horseradish leaves - 10 pcs.
• Hot pepper - 1 pc.
• Cherry and currant leaves - 15 pcs.
• Dill seeds - 50 g.
• Water - 15 liters.

1. Prepare the ingredients. Peel the stalks of the tomatoes, rinse with water, rinse the herbs, peel the garlic.
2. Cover the bottom of the barrel with herbs, add dill seeds and a few cloves of garlic. Put a layer of tomatoes on top. Repeat the layers until the barrel is full. The main thing is that a few centimeters remain to the top. On top of vegetables, lay a leaf of horseradish torn in large pieces.
3. Make a brine by mixing salt with water. Pour tomatoes with the resulting composition, cover with a piece of clean gauze, put a circle and a load on top. Two decades later, the appetizer is ready.

The method of harvesting tomatoes for the winter in a barrel is used in many countries since ancient times. And every year its popularity is growing, because the finished product is perfect in terms of taste and aroma.

Pickled tomatoes for the winter - the best recipe

Mistresses pickle tomatoes in different ways, and in each case, the finished dish is different in taste, sweetness and severity. I like the honey brine recipe. Marinated tomatoes prepared in this way are incredibly tasty and retain maximum nutrients.

• Tomatoes - 2 kg.
• Water - 3 liters.
• Garlic - 2 heads.
• Honey - 180 g.
• Vinegar - 60 ml.
• Salt - 60 g.
• Currant and horseradish leaves, dill.

1. Rinse the tomatoes with water, cut off the area of ​​the stalk, and push one clove of garlic into the resulting hole.
2. Sprinkle spices and herbs with boiling water and put in prepared jars. Fill containers with prepared tomatoes and cover with lids.
3. Pour water into the pan, add salt, vinegar and honey, boil. Pour jars with hot brine. After 15 minutes, drain the brine and repeat the procedure. After the third approach, roll up the jars and wrap them up to cool.

Keep jars of pickled tomatoes in the cold. Honey appetizer will reach readiness and reveal taste in a week.

Helpful information

The methods for salting vegetables are almost identical, with the exception of some nuances. I will share a few secrets that will help in the preparation of perfect salted tomatoes.

• For salting, use "cream". These tomatoes are characterized by dense skin and fleshy structure. Additionally, they do not undergo deformation during the salting process.
• Any dish is suitable for pickling cucumbers. In the case of tomatoes, I do not recommend using barrels and other large containers, otherwise the product will collapse under its own weight. The best solution is a 3-5 liter glass container.
• Tomatoes have a pronounced taste and aroma, so putting a lot of herbs and spices is optional. Tomatoes are best combined with dill, garlic, red pepper, parsley, celery, horseradish and currant leaves.
• Tomatoes are rich in solanine. This substance slows down the fermentation process, so at 20 degrees the appetizer reaches readiness no earlier than after 2 weeks.

Features of salting in a bucket and in a pan

In a pan, salted tomatoes are no worse than in a barrel. The number of vegetables is determined by the capacity of the container. At the bottom are spices and other additives, then tomatoes. When laying, it is recommended to shake the pan to seal. Last of all, vegetables are covered with gauze, put a circle and a load. After a month, the snack is ready.

The technology of salting using a bucket is no different except that tomatoes of different maturity are suitable for salting. At the bottom, lay green tomatoes, then brown and lastly ripe.

Watch the video: EASIEST EVER Tomato Preservation (April 2024).