Grandma's recipes for tomatoes in barrels: how to salt correctly? Barrel tomatoes in a jar under a nylon lid, bucket, pan, barrel with cold brine for the winter: simple recipes. How to pickle green and red tomatoes with cold water without vinegar and mustard, as

In mid-autumn, it's time to prepare salted green tomatoes for the winter. If you are a fan of such pickles, then you will definitely like this simple recipe for cold pickling green tomatoes in a bucket. This will require green tomatoes and many different spices that can be adjusted according to your taste.

Ingredients:

green tomatoes 3 kg.,
parsley 1 bunch,
dill 1 bunch,
cherry leaf 20 leaves,
coriander seeds 1 tbsp. l.,
mustard seeds 1 tbsp. l.,
bay leaf 8-10 pcs.,
garlic 3-4 heads.

Brine:

water 1 l.,
salt 3.5 tbsp. l.

How to cold cook pickled green tomatoes

Tomatoes of any size are suitable for pickles. Place the vegetables in a colander and rinse thoroughly, looking through each fruit. If you find defective vegetables, remove them from the total mass. To make tomatoes salt faster, take a bamboo skewer and make 1-2 punctures in the place of the stalk.

Prepare containers depending on the amount of starting products. Distribute half the norm of washed parsley and dill, cherry leaves, coriander and mustard seeds, bay leaf and washed, unpeeled garlic cloves on the bottom. You can use dill umbrellas, horseradish root and leaves.

Move the prepared green tomatoes.

Cover the fruits with the second half of all the specified spices.

Now prepare the brine. Dissolve salt in cold water and pour over tomatoes. Adjust the amount of brine at your discretion.

Place a flat plate and a small weight on top of the tomatoes so that all the vegetables are under the brine. Leave at room temperature for 3 weeks. Depending on the temperature and size of the tomato, the pickling process can vary within certain limits.

After this time, the tomatoes will change color and can be tasted. Store salted green tomatoes in a cool place for the winter until you eat them. Bon appetit!

Tomatoes are good in any form - fresh, pickled, baked, but lovers of delicious food should also learn how to pickle tomatoes in a barrel according to grandma’s recipe, which can turn out to be a real revelation. Housewives add all kinds of spices, experiment with brine options, and all in order to surprise and delight their household with an excellent snack.

Preparation

Tomatoes intended for harvesting should be sort, wash and sort thoroughly, selecting only whole, dense fruits without signs of spoilage. For pickling, it is better to take approximately same size and degree of ripeness(ripe, brown or green) - this way they will be salted more evenly and the taste will be the same.

It would seem that all that remains is to distribute them into containers, cover them with spices and fill them with brine. But salting tomatoes in a barrel is not as easy as it seems at first glance. In the old days, tomatoes were fermented and salted in large wooden barrels. Now you can choose ceramic tub, And plastic bucket, And glass jar. The main thing is that the materials are non-oxidizing (galvanized or aluminum cookware is not suitable). If you plan to use an enamel container, then there should be no chips of the enamel inside, otherwise place a large waterproof bag inside.

Recipes

The tomato is considered a universal vegetable and there are many ways to pickle it. Ripe tomatoes are quite tender, so it is important not to overdo it with heat treatment, otherwise, instead of an elastic and tasty tomato, you will end up with sauerkraut.

To prevent tomatoes pickled in a barrel from becoming moldy and turning sour, add a little dry mustard to the bottom of the container and sprinkle it on top of the tomatoes after they have been filled with brine.

No oil or vinegar is added to them - the recipe is as simple as possible. Tomatoes prepared in this way will be tasty, with soft “carbonated” notes. They can be given even to children 3-4 years old, since as a result of natural fermentation, vegetables also become very healthy.

Number of servings/volume: 9 l

Ingredients:

tomatoes – 6 kg;
garlic – 7-8 cloves;
dill - 4-6 umbrellas;
oak and cherry leaves - 8-10 pieces each;
horseradish (leaves or pieces of root) – 2-4 pcs.;
rock salt – 250-300 g;
sugar – 150-200 g;
water – 5 l.

Preparation:

Wash and sort the tomatoes.
Place cherry and oak leaves, horseradish, part of the dill and peeled garlic on the bottom of the barrel.
Place the tomatoes quite tightly, but without crushing the vegetables, adding dill and garlic to them. Place the remaining leaves on top.
Prepare the brine: add salt and sugar to boiling water, stir, wait until completely dissolved.
Cool until warm, pour over the tomatoes, put them in a cool place - on the balcony, in the cellar.
Wait 40 days.

The tomatoes are ready, bon appetit!

If in the previous recipe, pickling tomatoes in a barrel for the winter is achieved using natural fermentation and the process takes quite a long time, then this method is designed for literally 3-4 days. The ideal time for such preparations is early autumn, when there is a desire and opportunity, along with fresh vegetables, to pamper yourself with healthy salt.

Number of servings/volume: 9 l

Ingredients:

tomatoes – 6 kg;
carrots – 200 g;
garlic – 10 cloves;
bell pepper – 1-2 pcs.;
hot/black pepper and/or sweet peas – 1 pc./15-20 pcs.;
celery greens – 7-8 stalks;
black currant leaves – 5-6 pcs.;
dill - 5-6 umbrellas;
rock salt – 250-300 g;
sugar – 150 g;
water – 5 l.

Preparation:

Wash the tomatoes, peel the garlic, chop the celery, wash the carrots and grate them on a Korean carrot grater, wash the peppers, remove seeds and cut into strips.
Place currant leaves, some spices, peppers and carrots on the bottom of a barrel or other container.
Cut the tomatoes in half (not all the way through).
Fill the container with them, layering with carrots, peppers and spices. Cover the top with dill and leaves.
Make a brine - pour salt and sugar into boiling water and wait until completely dissolved.
Pour the contents of the barrel with slightly cooled brine, cover with a clean cloth and lid.
Leave the barrel in a cold place (loggia, balcony, cellar) for 4 days.

Bon appetit!

Such vegetables are prepared quickly - you can eat them within a day. But their taste reveals itself most clearly after 2-3 days.

Number of servings/volume: 3 l

Ingredients:

tomatoes – 2 kg;
garlic – 6-7 cloves;
celery – 6-7 stalks;
salt – 50-60 g;
water – 1 l.

Preparation:

Wash the tomatoes and remove the skin. To do this, you need to make a cross-shaped cut on the bottom (in the place opposite the stalk) of each tomato, put them in a pan, pour boiling water for 1-2 minutes and, after draining it, immediately pour cold water over the vegetables. After this, the skin can be easily removed.
Chop celery and garlic.
Boil water, add salt, remove pan from heat.
Place a layer of spices on the bottom of the container, then a layer of peeled tomatoes. Finish adding spices.
Carefully pour in the brine.
Leave the container at room temperature for a day without covering it with anything.
After a day, you can start eating the tomatoes as lightly salted ones, but if you put the container in a cold place for another couple of days, they will only become tastier.

Dinner is served!

Garlic can be replaced with wild garlic when pickling tomatoes. It will add a piquant taste and smell, and will also become a separate snack after salting.

Even the most fastidious gourmet will like the delicate and spicy taste of vegetables after such preparation. No water is used in this recipe - only tomatoes, salt and spices. And the main secret lies in the cooking method.

Number of servings/volume: 3 l

Ingredients:

tomatoes – 2 kg;
celery – 5-6 stalks;
garlic – 7-8 cloves;
salt – 50 g;
honey for lubrication - 2-3 tbsp. l.

Preparation:

Wash the tomatoes and remove the skin. To do this, make cross-shaped cuts, pour boiling water over the vegetables for a couple of minutes and, after draining, rinse with cold water.
After removing the skin, cut the tomatoes into two parts. Sprinkle the cut surfaces with a pinch of salt.
Grease the bottom of the container with honey, place a layer of tomatoes cut side down.
Cover them with a layer of spices and add a couple of pinches of salt.
Continue layering the salted tomato halves, spices and salt.
Cover the contents with a plate and put under pressure for a day.
After 24 hours, the tomatoes are ready.

You can evaluate the taste, bon appetit!

In order to pickle tomatoes in a barrel using a cold method, appropriate cold conditions are required. A cellar is best, but in extreme cases, a loggia or balcony will do.

Although it is believed that pickled cucumbers are the best snack, green tomatoes are in no way inferior to them in taste. Spicy, elastic - they will be the first to disappear from the holiday table and will be very useful under mashed potatoes, and buckwheat porridge, and pasta. Green tomatoes are salted in the fall, when I harvest the remains of the crop that do not have time to ripen.

Number of servings/volume: 9 l

Ingredients:

tomatoes – 6 kg;
sweet pepper – 0.5 kg;
hot pepper – 2 pcs.;
garlic – 10-12 cloves;
dill - 5-6 umbrellas;
cherry, oak and black currant leaves - 5 pieces each;
rock salt – 300 g;
sugar – 150-200 g;
water – 5 l.

Preparation:

Wash the tomatoes, cut them in half (not all the way through).
Finely chop the sweet, bitter pepper and peeled garlic or mince and mix.
Stuff the sliced tomatoes with the mixture.
Place cherry, oak and currant leaves and part of the dill at the bottom of the barrel.
Place the stuffed tomatoes.
Cover them with the remaining dill umbrellas.
Make the brine: add sugar and salt to boiling water and remove from heat.
Carefully pour the hot brine into the container with the tomatoes.
Place a wooden circle (or a wide flat plate) on top and apply pressure (you can use a three-liter jar of water or a heavy stone, washed and scalded with boiling water).
When the tomatoes in the brine have cooled, put the container in a cold place, for example, in a cellar or on a balcony.

After a month, you can try the spicy savory snack, bon appetit!

Video

Additional information on how to prepare barrel-salted tomatoes at home can be obtained from the following videos:

He has been involved in gardening work, especially harvesting and preserving crops, since childhood. Excellent knowledge of the Russian language helps you share your secrets with readers. Twice mom, animal lover - there are two cats and a dog in the house. He enjoys experimenting in the garden - the field for them is located right behind the house. Therefore, I am ready to try new recipes for canning and pickling, as well as original dishes from my own harvest, and share them with you.

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Pickling tomatoes is one of the most common methods of preserving vegetables for the winter, based on pouring the fruits with a saline solution of a certain concentration. Tomatoes are preserved under the influence of lactic acid, which inhibits the development of putrefactive bacteria. To release a sufficient amount of it during fermentation, you must adhere to certain rules. Today I will tell you how to properly prepare salted tomatoes in jars, buckets, pans, and bags for the winter. True, there are only two places for storing such preparations in the apartment: the refrigerator and its freezer compartment. The only difference is that in the refrigerator the fermentation process lasts 15 days, and in the freezer it lasts 40-50 days and the tomatoes in it do not turn sour until spring.

Cold salted tomatoes in jars for the winter

Almost all housewives tell amazing stories about how their great-grandmothers picked tomatoes. I simply don’t have them, since my grandmother only wet 3 barrels of apples of different varieties; she doesn’t like fermenting tomatoes. I first used these recipes when I was pregnant, and my husband forbade me to even go near boiling water. I chose the ad: “Salted tomatoes - the most delicious recipe” and added salt. I’ll be honest: my husband tried several fruits during the first tasting, and he didn’t like any more. I was delighted with the taste.

For 3 cans with a capacity of 1 liter you need:

Tomatoes – 2 kg;
Fresh dill – 4 gr.;
Allspice – 1 gr.;
Bay leaf – 1 pc.;
Cinnamon – 1 gr.

For 1 liter of salted brine:

Water – 1 l;
Salt – 60 gr.

Tip: we do not use iodized salt for pickling tomatoes.

Tip: You can salt tomatoes of different ripeness, but always separately, since they require different amounts of salt.

Let's start salting:

We choose fruits that are red or pink, medium in size, fleshy and without any defects. We wash the vegetables and remove the stalks.
Let's prepare the jars: thoroughly wash it with soda, rinse under running water and sterilize.
Place the washed and scalded spices at the bottom of the jar, then the tomatoes tightly, and a bay leaf on top.
Prepare a 4% brine in a saucepan: add table salt to purified water, boil until it is completely dissolved and cool.
Pour cold brine over the tomatoes, cover with nylon lids and place in the refrigerator. After 15-20 days, the pickles will be ready.

Tip: to prevent mold, after 20 days, pour 10 ml of cold boiled sunflower oil into the jar.

We got very spicy tomatoes in liter jars.

How to pickle tomatoes in a bucket like in a barrel: recipe

Salting vegetables in a bucket is very convenient if you have a large family and still have a basement to put it in. Because there's never enough room in the refrigerator anyway. I’ve already adapted this way: we go with the whole family to grandma’s, quickly add salt there and immediately put the container in the basement. And as needed, we, our parents, our sister, and even our grandmother take them (she grinds them through a sieve and puts them in borscht instead of tomatoes). Enough for everyone.

Ingredients for a 5 liter bucket:

Tomatoes – 3 kg;
Fresh dill – 50 gr.;
Celery leaves – 5 gr.;
Parsley leaves – 5 gr.;
Currant leaves – 25 gr.;
Water – 3.5 l;
Salt – 300 gr.

Advice: the enameled bucket must be without any damage so that oxidizing processes do not occur.

How to cook:

We select medium and unripe vegetables - brown. Wash the tomatoes and remove the stems. We sort out the greens, wash them and pour boiling water over them.
Let's prepare a 6% brine: boil water along with salt and cool to room temperature.
Place the spices and tomatoes in a ceramic or enamel bucket. Fill everything with brine and cover the top with a clean, ironed cotton towel or gauze folded in 2-3 layers.
And then we put a ceramic plate washed with soda, upside down and put a small weight on it.
We leave the ceramic bucket in the apartment for a day to develop lactic acid fermentation.
The next day we move the bucket to the basement, where the fermentation process of the products continues.

The snack will be ready to eat in 20-30 days.

Salted tomatoes for the winter in jars using the hot method

In the first year of my daughter’s birth, space in the freezer was taken up by a whole mountain of vegetables and fruits for the first feeding. And there was nowhere to put my tomatoes. I decided to make canned tomatoes - boiling brine is necessary to slow down the fermentation process and you can store them at home in the pantry. They turn out salty and juicy, but there is no such “fermenting” and tart taste. For people who like to close without vinegar, this is an ideal option.

For a 3 liter jar you need:

Tomatoes – 2 kg;
Garlic slices – 6 gr.;
Celery leaves – 4 gr.;
Horseradish root – 8 g;
Red hot pepper – 2 gr.

For 1 liter brine:

Water – 1 l;
Salt – 60 gr.

Advice: each fruit should be pierced lightly with a match so that they do not crack later.

Let's start salting:

We choose medium-sized red or pink fruits with thick skin. We wash the vegetables and remove the tails. We cut off the stalk of the pepper, the pulp with seeds and cut into rings. Peel the garlic and horseradish root and cut into strips. We tear the washed celery leaves into smaller pieces.
Let's prepare the bottle: wash it thoroughly with a soda solution and rinse under running water.
Place scalded spices at the bottom of the jar and then pack the tomatoes tightly.
Prepare salted brine in a saucepan: add table salt to purified water and stir until it is completely dissolved.
Pour the brine into a bottle and, covering it with a tin lid, place it under the table for 3 days.
After the time has passed, take out the jar and remove the lid; if a film of mold has formed in the canned food, remove it. Next, pour the brine into a saucepan and boil for about 2 minutes, then pour the contents of the bottle, cover with a new sterilized lid and roll up. Place in a blanket until completely cooled.

Tip: do not add 2 cm to the edges of the neck, so that during fermentation it does not spill onto the floor.

Spicy garlic tomatoes in a jar are ready. And most importantly - without sterilization.

Recipe for pickling with mustard

Cooking is an art, and knowledge must always be tested in practice. So we, with the help of a small amount of ground mustard seeds with the existing set of spices, will get a completely different tasting dish. The inherent piquancy of vegetables with a subtle aroma will allow you to cook salted tomatoes in a bag, pan, jars, or bucket for the winter in this way.

For 3 containers with a capacity of 1 liter you need:

Tomatoes – 2 kg;
Dried dill – 4 gr.;
Rosemary herb – 6 gr.;
Basil herb – 6 gr.;
Mustard – 15 gr.;
Water – 1 l;
Salt – 85 gr.

How to do:

We choose tomatoes - green, dense, without visible changes. We wash the fruits and remove the stalks.
Place dried spices and ground mustard on the bottom of jars treated with soda, followed by tomatoes.
Boil water and add salt, after dissolving the salt, cool the brine.
Fill the contents of the jars with cold brine, cover with tin lids and place under the table for three days.
And then we put the pickles in the refrigerator for 20 days, covered with nylon lids.

The main thing is to hold out for 20 long days. And get fragrant green vegetables.

Instant salted tomatoes in a saucepan

Closer to August, you won’t surprise anyone with ordinary fresh vegetables and salads made from them. You have to resort to heavy artillery: I salt tomatoes this way. And in the morning - sausages for the grill and a saucepan with tomatoes "under the arm" and with the company to the river.

Required ingredients:

Tomatoes – 1.5 kg;
Garlic – 4 cloves;
Celery greens – 2 pcs.;
Dill greens - a bunch;
Water – 1 l;
Sugar – 40 gr.;
Salt – 40 gr.

Tip: the pan should be enameled without scratches.

Cooking:

We wash the red tomatoes and herbs, separate the stems and peel the garlic. Chop the greens, garlic and cut off the pulp of the tomato with a tail of about 5 mm.
Prepare the brine: add salt and sugar to purified water and bring to a boil.
Place spices with tomatoes in a saucepan and fill with hot brine.
We leave the pan on the table, covering the top with clean gauze, folded in 2-3 layers, and placing a plate with a load on top.
After three days, put the pan in the refrigerator.

Even after a day, we can take out the tomatoes, cut them into halves, sprinkle with olive oil, and an excellent appetizer is ready.

Tomatoes pickled in a bag for 5 minutes

For modern housewives who keep up with the times, I have an interesting recipe with an ordinary plastic bag. The tomatoes turn out so aromatic, spicy and unusually “sharp”. Absolutely everyone will be happy with this recipe.

We will need:

Tomatoes – 1 kg;
Horseradish leaves – 1 pc.;
Dill greens – 5 sprigs;
Black pepper – 6 mountains;
Garlic – 2 cloves;
Salt – 20 gr.;
Sugar – 50 gr.

Cooking:

We take small red tomatoes. We wash the fruits, cut off the tail and 5 mm of the fruit itself. Peel the garlic and finely chop it with herbs.
We take a vacuum or food disposable bag and put all the products in it, close the clasp and shake it several times to evenly distribute the spices. And we put another bag on top.
Place the resulting preparation in a bowl and leave the tomatoes to marinate for a day at room temperature.

The time spent is 5 minutes, and the next day a whole package of lightly salted tomatoes is ready.

Today we delved into various options for preparing salted tomatoes: in a bag, in a pan, in jars, in a bucket for the winter. But to draw the line, I suggest watching the video in detail.