This recipe for cooking tomatoes is very simple and does not require great skills in preparing food. You don’t have to stand at the stove for a long time and boil the brine, nor do you have to sterilize the dishes. Tomatoes for the winter turn out like barrel tomatoes and will appeal to those who love everything “vigorous”. If you follow the step-by-step instructions, you will get excellent tomatoes, no worse than those cooked in a barrel.
Ingredients:
- tomatoes – 1.5 kg (per three-liter jar);
- mustard powder – approximately 20 g (also useful for sprinkling);
- bay leaf – 5 pcs.;
- black hot peppercorns – 10-15 pcs. (depends on your preferences);
- hot pepper;
- garlic – 4-5 cloves;
- salt (preferably coarse) – 2-2.5 tbsp. l. with a slide of 1 liter of cool, boiled water;
- horseradish root;
- dill seeds – 2-3 tsp;
- any greens from the garden (dill with umbrellas, currants, horseradish, cherries, etc. are suitable);
- cotton napkins (preferably white).
How to prepare tomatoes for the winter “like barrels”
- It is necessary to boil the water in advance (in the evening or early in the morning). For preparation you need cool water.
- It is necessary to rinse thoroughly: tomatoes, garlic, horseradish, all greens.
- Place horseradish, garlic (preferably cut), herbs, mustard and spices into prepared jars.
- Place the tomatoes tightly together with bay leaves (you need to pierce the tomatoes in several places with a toothpick in advance).
- When the jars are filled to the neck, you can add a little more parsley (you can chop it finely).
- Prepare the brine. Add salt to 1 liter of cool, boiled water (as indicated above), and pour the resulting brine into a jar up to the neck. Keep in mind that a 3-liter jar requires about 1 liter of brine (the amount may depend on the density of the tomatoes in the jar).
- Don’t forget to place a napkin on top of the tomatoes (first pour boiling water over it to disinfect) and carefully pour about 1 tbsp on it. l. mustard powder. This will help in the future to avoid possible mold formation during fermentation.
- The jar does not need to be covered with a lid, just leave it for 1-2 weeks at room temperature (you can put it in a deep plate and cover it with gauze).
- After the above period has expired, take a simple plastic lid and put it on the jar (you don’t need to remove the mustard napkin!). Now put the jar of tomatoes in the refrigerator until fully ripened (approximately 2-4 weeks).
- From time to time, add water to the jar and change the cotton napkin along with the mustard. In the future, tomatoes should be stored in the refrigerator.
Delicious, vigorous tomatoes straight out of a barrel are ready! Don’t be afraid to experiment and try cooking some more
One of the first recipes for winter preparations were those that were salted in barrels. Vegetables preserved in this way had an extraordinary taste and aroma, imbued with the astringency of the wood from which the container was made.
Over time, people found a way to make similar pickles in their apartments. Most people prefer barrel cucumbers, but why not stock up on salted tomatoes for the winter, which will be exactly like barrel ones? In addition, they can be prepared in jars with an iron or nylon lid, without losing any taste.
Cold pickling tomato recipe
The easiest way to get a great snack without much effort. For it you only need tomatoes, salt and a few aromatic herbs and spices.
Ingredients
Servings: – +
- tomatoes 1.5-1.7 kg
- garlic cloves 6 pcs.
- horseradish, root 4 cm
- currant leaf3 pcs.
- cherry leaf 3 pcs.
- black pepper 4 peas
- table salt 1 tbsp.
- parsley, greensa few twigs
Per serving
Calories: 24 kcal
Proteins: 0.8 g
Carbohydrates: 5.1 g
40 min. Video recipe Print
To begin, prepare all the components of the future preservation, as well as the container for it (the declared quantity is calculated for one 3-liter jar). Rinse the containers thoroughly using baking soda powder. Peel the vegetables and rinse thoroughly under running water so that not even a hint of dirt remains.
Chop the horseradish root into not too thick slices. Cut the greens several times with a knife, in this form they will take up less space in the jar. You can supplement the “composition” with several parsley roots, as well as carrots or a pod of hot pepper.
Place 2/3 of all the greens and roots with garlic on the bottom of the jar, tamp the tomatoes on top. Choose unripe fruits, preferably ground varieties, with velvety pulp and dense structure. To ensure that as many tomatoes as possible fit into the container, shake it from time to time.
Cover the vegetables with the remaining third of the greens and set aside for now.
Now prepare the brine. To do this, dissolve rock salt in the required amount of water, calculating that 1 tablespoon is used per 1 liter.
Fill the tomatoes with saline solution to the top and cover with plastic lids. In this state, place it in a cold place - this can be a cellar or basement, or a refrigerator. You can take the first sample in a month or a month and a half.
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Use only clean water, without impurities, for brine. Do not under any circumstances fill tomatoes with running water - it contains large quantities of bleach, which has a far from favorable effect on the preparations. If you have the opportunity to collect well or borehole water, great. As a last resort, stock up on bottled ones at the store. Even if you spend money on this, you will be calm that your efforts will not be in vain, and the products will be preserved for a long time.
Advice: With this method of pickling, you should not mix tomatoes of different varieties. Choose vegetables of the same shape, size and degree of ripeness.
Recipe for salted canned tomatoes ("barrel")
The result is delicious tomatoes that will become the highlight of any holiday table.
Cooking time: 1 hour
Number of servings: 19
- calorie content - 41.8 kcal;
- proteins - 0.8 g;
- fats - 0 g;
- carbohydrates - 9.7 g.
Ingredients
- medium tomatoes - 1600 g;
- garlic - 5 cloves;
- sweet pepper (small) - 1 pc.;
- carrots (small) - 1 pc.;
- currants, leaves - 3 pcs.;
- cherry, leaves - 2 pcs.;
- allspice peas - 3 pcs.;
- dill (umbrellas, stems) - 3 pcs.;
- parsley, greens - 3 sprigs;
- granulated sugar - 4 tbsp;
- table vinegar - 70 g;
- aspirin tablets - 2 pcs.;
- rock salt - 2 tbsp.
Step-by-step preparation
- Since this option for pickling “barrel” tomatoes involves sealing them with iron lids, you must first take care of the jars. First, rinse them thoroughly, not missing a single centimeter of the surface, and then sterilize them over steam. In this recipe, we suggest you make the preparation in a 3-liter jar; it is for this volume that the number of components is calculated. Such a container must be heat treated for at least 20 minutes.
- Rinse all vegetables and peel. Be sure to carefully remove the seeds from the pepper. If they get into the workpiece, this is fraught with an “explosion” of the preservation.
- Grate the carrots on a coarse grater or chop into strips using a knife. Cut the pepper into small cubes.
- Place cherry, currant leaves and herbs on the bottom of the prepared jars. Add garlic, carrots and pepper. Next, compact the tomatoes.
- Prepare the marinade in a saucepan. To do this, add bulk ingredients with spices to the boiling liquid, wait until the first ones are completely dissolved and pour in vinegar. Let the liquid cool slightly. Its temperature should be between 60-70 degrees. This way you will maintain the integrity of the tomato skin.
- Throw aspirin tablets into the jar, pour in the marinade and seal tightly.
Advice: If you are not ready to resort to the use of medications, then you need to additionally sterilize the tomatoes in jars for about 10 minutes.
Recipe for "barrel" spicy tomatoes
These salted tomatoes in jars are sure to please those who love spicy snacks. Representatives of the stronger sex may especially like them.
Cooking time: 45 min.
Number of servings: 16
Energy and nutritional value
- calorie content - 23.7 kcal;
- proteins - 0.8 g;
- fats - 0 g;
- carbohydrates - 5.1 g.
Ingredients
- tomatoes - 1500 g;
- bay leaf - 6 pcs.;
- cherry leaves - 3 pcs.;
- pepper (allspice) peas - 8 pcs.;
- pepper (black) peas - 8 pcs.;
- garlic (cloves) - 4 pcs.;
- mustard powder - 20 g;
- hot pepper (small) - 1 pod;
- table salt - 2 tbsp.
Step-by-step preparation
- Prepare to pickle tomatoes in advance - preferably the evening of the previous day. In addition to everything described in the ingredients, you will need cold boiled water and cotton cloth, which must first be boiled and dried.
- When all the preparatory work is completed, you can safely begin the action itself. Throw aromatic leaves, garlic and pepper into the bottom of the jar. Add the mustard and then add the tomatoes.
- Dissolve salt in prepared water, calculating that the amount is given per liter of liquid. By the way, you can do this the day before - salt dissolves much faster in hot water.
- Now fill the jar with brine, cover the top with a cloth and sprinkle with a tablespoon of mustard - this way you will protect your preparation from food spoilage. Leave in this state for 10-14 days, then cover directly on top of the fabric with a nylon lid and refrigerate.
Advice: During fermentation, the liquid may evaporate slightly - do not rush to sound the alarm. Just add clean water to the very top.
Salting tomatoes for the winter is a fairly simple and interesting task. But at the same time, you will get a very healthy snack, because the cold method of canning allows you to preserve much more vitamins contained in vegetables than the hot method. After salting like this, tomatoes come out amazing! At the same time, you can adjust their taste yourself, making them lightly salted or more spicy - just change the brine recipe.
The only negative is that the blanks cannot be stored at room temperature; this requires cold. If you have a suitable place for jars with an appetizing snack, then be sure to make such preservation - you will thank yourself for it all long winter!
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Salted or pickled tomatoes have been a favorite since childhood. Over time, the relevance of homemade jars containing these vegetables has not disappeared. However, ancient recipes for pickling tomatoes in a barrel are becoming increasingly popular. Tomatoes prepared using grandma's technology will never compare to store-bought ones. They are also considered the most useful. Enzymes formed during fermentation and leavening have a positive effect on the human body, especially on its gastrointestinal tract.
Tomato pickling recipes
Harvesting and storing it for the winter is an integral part of domestic cuisine. Today, all preserves can be purchased in stores and at the market, but nothing compares to the taste of homemade barrel pickles. Tomatoes are salted, pickled, frozen and juiced. All these dishes go with a bang with the onset of cold weather.
Despite the variety of flavors, tomatoes salted according to grandmother’s recipes in a barrel are considered a culinary classic. Particularly popular among modern housewives are the following tomato preparations:
- pickled;
- with bay leaf;
- with black currant leaves;
- with garlic;
- in its own juice;
- with cucumbers;
- harvesting green vegetables.
For any tomato recipe, so that the vegetables do not lose their shape, dense and small varieties are selected.
Since it is not always convenient in a modern apartment to use a real 200-liter wooden barrel for winter pickling, you can use it instead:
- ceramic barrels;
- buckets;
- pots;
- banks.
Cold way
Cold pickled tomatoes are easy to prepare and don’t take much time. This recipe requires the following ingredients:
- tomatoes;
- sweet pepper;
- garlic;
- dill (greens and umbrellas);
- parsley;
- celery;
- horseradish;
- currant and cherry leaves;
- bay leaf;
- black and allspice pepper (peas);
- sugar;
- salt;
- water.
The brine is prepared from 1 bucket of cold water, in which 2 cups of salt and 1 cup of sugar are dissolved.
The tomato harvest is sorted and washed thoroughly. Medium-sized tomatoes, firm and undamaged, are selected for harvesting. The sweet pepper is cleared of stems and seeds, which is also washed in cold water.
Onions and garlic are thoroughly cleaned, after which the root vegetables are washed under running water. The onion is prepared in rings, and the garlic cloves are cut into slices of medium thickness. Selected greens and leaves of fruit trees are sorted and washed.
The container for fermentation is prepared, washed with baking soda and thoroughly rinsed. The first layer of currant and cherry leaves is placed on the bottom of a dry container. Next come onion rings, garlic slices, sweet pepper rings, other spices and herbs.
Tomatoes are laid out on a green, spicy surface. They are compacted tightly but neatly.
There should be no voids between the rows.
After this, the greens are again laid out on a thick layer of tomatoes. The process is repeated as in the first layout on the bottom.
Another layer of tomatoes. The last layer should not reach the neck of the container by 1-1.5 cm. The vegetables are covered with green leaves and filled with ready-made cold brine. Clean gauze is placed on top and, if it is not a barrel with a lid, pressure is installed so that the vegetables do not float.
The container with tomatoes is put in a cool place. You can try the preparation after 21-30 days.
When mold and signs of fermentation appear on the gauze, always replace it with a new one.
Tomatoes with bay leaf
A simple and tasty recipe for pickling red or yellow vegetables with bay leaves. For the preparation you will need:
- tomatoes;
- dill;
- bay leaf;
- allspice (peas);
- salt;
- water.
Tomatoes (10 kg) are sorted and washed thoroughly. A bunch of dill is also washed with cold water.
The greens can be placed in whole branches or torn into smaller pieces by hand.
A layer of greens and bay leaves is placed at the bottom of the selected container. Next, tomatoes are placed tightly on the spices. The laurel is again added to the tomatoes in the middle of the barrel, and the red fruits are sprinkled with pepper. This is followed by a layer of vegetables, which is again covered with sweet peas and dill.
The workpiece is filled with brine, the preparation of which will require 8 liters of water and 400 g of salt. The neck of the container with pickling is covered with gauze and placed under pressure.
Preparations with blackcurrant leaves
Blackcurrant leaves add a special sourness to salted vegetables. For the recipe you will need:
- tomatoes;
- dill;
- horseradish root;
- currant leaves;
- hot pepper;
- salt;
- water.
A brine is prepared from 8 liters of cold water and 500 g of salt. Tomatoes (10 kg) and greens are washed and sorted. The horseradish root is cut into convenient strips and 2 pods of hot pepper are divided into slices.
Blackcurrant leaves, dill, horseradish, 1-3 strips of chopped and peeled fresh seedless hot pepper are laid out at the bottom of the pickling container. Next come the tomatoes.
The next layer of greens and peppers should be in the middle of the container. Then again tomatoes. The last layer of leaves, pepper and horseradish is laid on top of the workpiece, and all this is sprinkled with dill, filled with brine and covered with gauze. Pressure is required in this recipe.
If the preparations are made in glass jars, then the herbs and spices are laid out only on the bottom and on top, on the tomatoes.
Spicy classic
Fans of spicy salted tomatoes will appreciate the recipe for vegetables with garlic and horseradish. For preparation you will need:
- tomatoes;
- garlic (heads);
- hot pepper pod;
- horseradish (leaves or root);
- tarragon;
- a bunch of dill;
- salt;
- water.
Brine for 10 kg of tomatoes is prepared from 8 liters of water and 400 g of salt.
Red fruits are sorted and washed. Garlic (5 heads) is peeled and cut into slices. The stem and seeds of the hot pepper are removed, and the pod itself is washed and cut into strips.
Peel, wash and chop the horseradish root. If leaves are used, they are simply washed to remove any possible dirt and torn into small pieces.
A bunch of fresh dill is removed and washed under running cold water. If jars are used for pickling, then the grass can be torn into small branches that are convenient for planting.
Greens, leaves or pieces of horseradish root and garlic go to the bottom of the selected container. Next comes a layer of tomatoes.
The last layer of vegetables is covered with dill stems and filled with brine. If necessary, the workpiece covered with gauze is placed under pressure and put away in a cool place. If you don’t want to store pickled tomatoes in a barrel for a long time, you can put them in jars, pour marinade over them and roll them up.
Vegetables in their own juice
In order not to rack your brains over preparing the brine, you can prepare the tomatoes in their own juice. For this, the housewife will need:
- tomatoes;
- grape leaves;
- dill;
- horseradish (leaves);
- salt;
- dry mustard.
A harvest of 20 kg of tomatoes, 10 of which will be used for making juice, is sorted and washed. Stiff representatives of the Solanaceae family are used for salting, and soft ones are used for making tomato brine.
Selected soft tomatoes are twisted in a meat grinder and 400 g of salt is added to the resulting puree. The gruel is mixed.
Washed grape leaves, horseradish leaves and dill stems are laid out at the bottom of the prepared containers. Whole tomatoes are placed on them. If this is a barrel, then the layer of grape leaves is repeated periodically.
The last layer of tomatoes is followed by horseradish leaves and dill branches. The filled container is filled with prepared salted tomato brine. Sprinkle everything on top with mustard powder and cover with gauze. Pressure is required in this recipe.
Mustard powder helps prevent mold formation.
Preparation of tomatoes and cucumbers
Quite often, the housewife does not have extra containers for pickling tomatoes and cucumbers separately, as well as space for their further storage. In this case, a recipe for preparing red and green vegetables together will help. For this winter recipe you will need:
- tomatoes;
- cucumbers;
- garlic;
- dill;
- horseradish (leaves and/or root);
- currant leaves;
- black pepper;
- salt;
- water.
The brine takes 10 liters of water and 700 g of salt. Tomatoes (7 kg) and cucumbers (3 kg) are thoroughly washed. Dill, horseradish and currant leaves are rinsed under running water. If horseradish root is used, it is peeled and cut into convenient pieces. The skin is removed from the garlic (1 head), the rhizome is trimmed and the teeth are cut into strips of medium thickness.
Using the already known method, currant and horseradish leaves are laid out at the bottom of the selected container. Dill, garlic and black pepper are placed on them. The next layer is cucumbers. Next are herbs and spices.
Cucumbers are always placed at the bottom of the barrel so as not to damage the delicate skin of the tomatoes.
Tomatoes are placed tightly on the greens, which, if the pickling container is large, are also periodically topped with herbs and spices. The last layer of tomatoes is covered with horseradish and dill leaves, and the contents of the container are filled with brine. Next - mustard, gauze and oppression.
The recipe requires keeping the container with the preparation in a warm room for 7 days.
After fermentation has passed, the containers with cucumbers and tomatoes are put into a cool place for salting. This takes an average of 14-21 days.
The secret of green tomatoes
In addition to ripe red or yellow fruits, green ones can also be pickled in a barrel. The classic recipe for spicy tomatoes requires:
- tomatoes;
- sweet pepper;
- hot pepper;
- garlic;
- dill;
- parsley;
- horseradish;
- grape or cherry leaves;
- salt;
- water.
To prepare brine, 5 liters of water require 300 g of salt. Green tomatoes (5 kg) are sorted and washed. Dense, undamaged fruits are best suited for pickling.
Sweet (5 kg) and hot (5 pcs.) peppers are washed, peeled from the stems and core. Then the pods are cut into longitudinal strips.
Dill (2 bunches) and parsley (2 bunches) are washed and sorted. If desired, their branches are torn by hand into smaller ones. Cherry or grape greens are also rinsed with water.
Peel the skin, wash with cold water and cut the garlic into slices (5 heads).
The bottom of the prepared container is lined with leaves, garlic and herbs are placed on it. Next comes a layer of tomatoes mixed with sweet and bitter peppers. Then again a layer of greenery and leaves.
Having laid out the last layer of green fruits and peppers, sprinkle it with dill and fill it with brine. Horseradish leaves are placed on top and sprinkled with mustard. The workpiece is covered with gauze and placed under pressure. The dish will be ready in 21 days.
To fill the voids more thoroughly, shake the jars. Tomatoes are an excellent vegetable to prepare for the winter. Salting according to old recipes preserves the appearance of tomatoes and most of the vitamin composition.