Hi all! I consider canned tomatoes to be one of the most delicious homemade preparations. I prepare them without vinegar, adding citric acid, or “fermenting” them in a bucket and in jars. But sour tomatoes require storage in a cellar or any other cold place.
Such vegetables can be made in the fall, stored on the balcony, or in a cold pantry. Well, canned tomatoes without vinegar for the winter in jars with citric acid can even be stored in an apartment.
All recipes have been tested over the years and time, I have already made some of the preparations and am very happy to share with you my proven recipes. The only thing is that the selection did not include green tomatoes, since now I’m cooking red ones.
How to pickle tomatoes in jars for the winter? Simple recipe without vinegar
Real, salty, hearty tomatoes are obtained, of course, without the addition of vinegar. There is no mention of him here. And the most important thing is that the jar or any other container in which you are going to pickle the tomatoes is filled with cold well water. Under no circumstances boiled. Plus, to start the desired process, coarse salt is added. That's all the magic. This is exactly the recipe, it really is very simple! Take it and create. Any beginner can do it.
We will need:
for a 3 liter jar:
Stages:
1. Choose tomatoes that are not too large, but fleshy and dense, and of the same ripeness. In a clean jar washed with baking soda, place all the ingredients on the bottom in order, namely parsley, a cherry sprig, a dill umbrella, a clove of garlic, horseradish root, celery and tarragon.
2. Then push the tomatoes into a glass container without pressing them. Once everything is ready, fill them with salty brine. For 1.5 liters (this is the calculation for one three-liter jar) of cold, not boiled water, you will need 3 tablespoons with a small slide. Stir.
Use only coarse and non-iodized salt.
3. Fill the workpieces to the very top, you can even let the liquid spill over the edge, with the resulting brine and close tightly with nylon lids. Place it in the basement and after 1.5 months you can take a sample. The taste is extraordinarily great! And besides, such tomatoes are suitable not only as a snack, but they can also be added to any soup, for example, rich borscht.
Cold salted crispy tomatoes in liter jars
The next option will be unusual, but do you know why? Yes, because the jar will contain tomatoes, salt and sugar. And that’s not all, the tomatoes will have to be cut in half, and they will need to be placed in a glass container with their caps facing up.
The result is a dish without any impurities, there are no spices or natural flavor enhancers in the form of herbs.
We will need:
Stages:
1. Take a clean jar and place the tomatoes, cut in half, with their caps facing up. Thus, they fit tightly to each other and there are many of them). And add 1 level tbsp of salt and 2 tbsp of sugar to each liter jar. Fill with cool boiled water and cover with metal lids.
2. Place the containers in the pan and place a towel on the bottom. Fill with cold water up to the hangers and sterilize after boiling for 20 minutes.
3. Well, after that all that remains is to pull them out and close them with a special machine. Turn them over and let them cool under the blanket. Store in a cool place out of direct sunlight.
Preparing containers
It is necessary to thoroughly wash the container for pickles and dry it. Large enamel pots, buckets, barrels, basins, as well as glass jars or wooden tubs are suitable. The dishes must be intact.
Nylon or polyethylene lids must first be boiled in water for 20 minutes. You will also need a weight that is placed on the lid.
For pickling, you can choose a large container
Recipe for pickling tomatoes with citric acid
Due to the fact that this recipe does not use vinegar, but uses citric acid, the tomatoes are not sour. They are moderately salty and slightly sweet, generally very delicate in taste. The good thing about this recipe is that you can drink the brine and it turns out delicious.
We will need:
Stages:
1. First of all, start sterilizing the jars and lids. I hope you know how to do it correctly.
2. After preparing the tomatoes, wash them and dry them. Next, start assembling the jars, pierce each piece with a stick in three places near the stem. This must be done so that during the heat treatment the skin does not burst or crack. Or make a cross-shaped cut.
After the tomatoes are in the jars, add two buds of cloves, 2 allspice peas and 2 black peppercorns. Now pour boiling water over the preparations so that the containers and vegetables warm up.
Do this work carefully, do not rush to quickly pour water, there must be intervals so that the jar does not burst.
Cover with sterile lids and wait 20 minutes, then drain the liquid and measure its volume.
3. As soon as you find out, add more water to 1 liter if necessary. Add sugar, salt and 1/3 tsp of citric acid. Cook the marinade for about 1-2 minutes, but so that all the grains of the loose grains dissolve.
4. Once everything is ready, fill the containers to the very top with brine. Screw the lids on the blanks and check for leaks.
Wrap the jars with towels and leave until completely cooled for one or two days. Place in a cellar or closet, that is, in a cool place.
A simple recipe for salted tomatoes for 3 liters
In this recipe we will use the hot salting method. And, in order for jars of tomatoes to be stored in an apartment, we will sterilize the preparations. But, in fact, don’t let this scare you, as everything is done very simply and quickly.
Ingredients:
- Tomatoes - 1.5 kg (or a little more)
- Garlic - 2-3 cloves
- Cloves - 4-5 pcs.
- Black peppercorns - a pinch
- Fresh herbs (dill, parsley) - not a large bunch (by eye)
- Apple cider vinegar – 20 ml
- Bay leaf - 2 pcs.
- Salt - 2 tablespoons
- Sugar - 6 tablespoons
- Clean cold water
Preparation:
1. Place peeled garlic cloves, as well as several sprigs of dill and parsley at the bottom of a clean jar. Next, add peppercorns, cloves and bay leaves.
2. Now fill the jar with tomatoes to the very top, trying to stack them tightly enough to each other. After this, pour clean cold water into it up to the edge of the neck. This is only necessary to measure the amount of water for the marinade.
3. Then pour this water into the pan. Add salt, sugar and put on fire. Once it boils, remove from heat, add vinegar and stir. Pour this marinade into a jar of tomatoes.
4. All we have to do is sterilize. Place a cloth or cloth on the bottom of the pan. Then place a can of tomatoes there and cover it with a lid. Fill the pan with water so that it covers the jar at least halfway. Place on the fire, bring to a boil and continue boiling for another 10 minutes.
After sterilization, carefully remove the jar from the pan and roll up the lid. Turn over, cover with a warm blanket and leave until completely cool. You can later store it at room temperature.
Salted tomatoes with garlic and aspirin for storage in the apartment
This is one of the most delicious recipes, the tomatoes taste like barrel tomatoes. Once you open the glass container with the preparation, you will empty every last tomato from the first minute. And most importantly, such preservation can be easily stored at home.
This cooking option requires thick-skinned and very dense tomatoes.
We will need:
Stages:
1. Select tomatoes so that they do not have cracks or blemishes. Use a toothpick to pierce the stem area so that the juice saturates the entire fruit.
Place horseradish leaves, dill umbrellas, garlic, bay leaves, and garlic cloves + black peppercorns at the bottom of a three-liter jar. Place the tomatoes loosely in the container. Next, pour boiling water over them. Cover with lids and let stand for 15 minutes.
2. Drain the water and make a marinade from it. Add sugar, salt, vinegar and boil for 1-2 minutes.
Crush the aspirin in a mortar and place it in a jar.
4. Pour hot brine and close the lid until it stops or roll it up. Turn over and cover with a warm towel and leave in a warm place for exactly one day. Store in an apartment or cellar. They are excellent there too!
Proper storage of preserves
Salted tomatoes for the winter in jars without vinegar should be stored in a cool, dark place.
The cold method of pickling is one of the most ancient recipes for winter preparations.
A refrigerator, balcony or cellar are ideal for storage. The temperature in the storage area must not be allowed to rise above +4 °C. In warm weather, cold-salted vegetables quickly turn sour and spoil. If mold appears in the brine jars, it should be removed with a spoon.
Cold pickling of tomatoes is a simple and quick way to prepare a tasty, aromatic and healthy preparation for the winter. No vinegar or boiling brine is needed. Recipes for making cold pickles have been known since time immemorial.
Salting tomatoes in a saucepan (bucket) in a cold way - they turn out like barrel tomatoes
All grandmothers know this option. Is not it? It was they who made such preparations in large quantities in ancient times. Yes, those were the times! Tomatoes were salted in barrels or buckets. What now? If you have a large harvest, you can also try). Plastic food containers with lids work well for this cooking method.
We will need:
Stages:
1. Wash all the greens and vegetables, then pierce each tomato in the place of the stalk. Place them in one layer in a pan or basin or bucket. Scatter all the spices and garlic in a layer and so on, alternating until you have used up all the ingredients.
2. Then fill with brine, which is made with cold running water and salt, the calculation of the ingredients is stated above (per 1 liter of water = 3 tbsp of salt). Place pressure on top so that everything is compacted well, and place a plate. Then remove it.
3. Now cover the surface with gauze folded in three. To prevent mold, sprinkle it with mustard powder, and if mold forms over time, change the gauze and sprinkle the powder again. Close the lid tightly, put it in the cellar and eat it in winter. Vigorously salty tomatoes come out.
Don't forget to check your tomatoes to remove mold if it forms.
Salted tomatoes with garlic inside in jars for the winter - you'll lick your fingers
I was amazed when I once tried green tomatoes at a party, and they still had stuffing inside. Wow! I thought, this is a cool way to roll up tomatoes when you don’t know where to put them anymore.
This recipe for stuffed green tomatoes will become one of your favorites, I assure you.
We will need:
Stages:
1. Peel the bell pepper and garlic. Mix these two ingredients with dill and pass through a meat grinder or in a blender. You will get a spicy filling.
2. Stuff the tomatoes with it, cutting them crosswise. Then put them in an enamel bucket. Place horseradish leaves, dill umbrellas, bay leaves, black peppercorns and currant leaves with cherries on the bottom.
3. Cover the top again with herbs, currant and cherry leaves, plus dill umbrellas and horseradish leaves.
4. Pour boiling water to cover all the fruits. Don't forget to check in advance how much water has gone. Add 2 tablespoons of salt to 1 liter of water. Place a pressure plate and a stone on top and wait three days.
5. Next, transfer the fruits to a three-liter jar and fill them with the same brine, close them with nylon lids and into the cellar. Excellent preparations!
Tomato preparations for the winter: cold method without vinegar
Cold salted tomatoes in jars without vinegar are a great way to save time and make wonderful winter preparations. Cold pickling is different in that it helps preserve all the beneficial substances of vegetables, but it is worth considering that pickles prepared in this way cannot be stored for a long time at room conditions, only in the refrigerator or cellar. The consistency of vegetables prepared in this way remains dense and looks very appetizing. There are many different recipes for pickling tomatoes, and everyone can choose what suits them. Vegetables can be spicy or lightly salted - it all depends on the chosen recipe. Cold salted tomatoes in jars without vinegar turn out incredibly appetizing and are definitely suitable for those who cannot eat marinades. Therefore, everyone should try this method of preparing red ones. True, before you begin to directly prepare the pickles, you should carefully prepare the fruits. They should be elastic without any flaws and small in size. The tomatoes need to be washed and the stems removed, and then the fruits should be allowed to dry completely on a paper towel. As for the container, it should also be thoroughly washed and doused with boiling water. There is no need to worry about the complete integrity of the jar, since there is no need to roll them up. A glass jar, a barrel, a tub, or even a plastic bucket can serve as a container. Housewives should also take into account that:
1. For preparations, you need to take equally ripe fruits of approximately the same shape. 2. Do not mix several varieties of tomatoes. 3. Fruits of fleshy varieties are best suited for pickling. 4. To avoid bursting fruit skins, you should simply pierce them with a toothpick at the stem. 5. Wash tomatoes and herbs as thoroughly as possible. 6. The brine can be made either immediately cold or hot, and then cooled.
Classic recipe
To pickle tomatoes according to this recipe you will need:
- tomatoes – 6 kg;
- salt – 2 tbsp. l.;
- water – 800 ml;
- peeled garlic – 1 cup;
- salad pepper – 2 pcs.;
- hot pepper - half;
- fresh dill - 1 bunch.
Preparation:
First, boil the water, add the specified amount of salt, then let the mixture boil again. Let simmer for a few minutes and remove from heat. Leave the brine until it cools completely. Now you should finely chop the peeled garlic, washed herbs, salad pepper with the stalk previously removed and hot pepper. All this must be put through a meat grinder (it is best to use a large grinder). When the brine has cooled completely, you can put the fruits in a container; if you come across large ones, you can cut them into pieces. The red ones should be laid in layers, sprinkled with garlic and herbs. Pour the prepared solution into the filled container. Close the container with a nylon lid. Leave the pickles in a cold place for 10 days. It is also necessary to take into account the possibility that the liquid may splash out of the container, so it should stand in a bowl or plate. After two weeks, the tomatoes can already be eaten.
Mustard tomatoes
To prepare this spicy snack, you will need the following ingredients:
- tomatoes – 1 kg;
- dill – 30 g;
- cherry – 1 leaf;
- currant – 1 leaf;
- bay leaf – 3 pcs.;
- water – 1 l;
- mustard powder – 15 g;
- sugar – 70 g;
- black peppercorns – 7 pcs.;
- salt – 1 tbsp. l.
Preparation:
Place the fruits in the prepared container and top with bay leaves, dill, currant and cherry leaves. In a saucepan, bring water with salt, sugar and peas to a boil. Then add mustard powder, then let the mixture cool completely. Pour the cold brine into the container with the fruits and close it with a plastic lid. The twists should be stored in a cool, dark place. After 14 days, the pickles can already be served.
Honey tomatoes
This recipe turns out to be a very unusual appetizer, here’s what you’ll need to make it:
- tomatoes – 1.5 kg;
- honey – 5 glasses;
- lemon juice – 100 ml;
- sea salt – 5 g;
- garlic – 4 cloves;
- cilantro and basil - to taste;
- chili pepper – ½;
- olive oil – 60 g.
Preparation:
Make small cross-shaped cuts on the washed fruits and lower them into boiling water for a few seconds. Now the tomatoes can be peeled and sprinkled with salt. They should stand in this form until the salt has completely melted. Next, mix peeled and chopped garlic, chopped cilantro, chili and basil. Separately mix lemon juice and honey. Place the tomatoes in a container and sprinkle them with garlic, herbs and pepper. Add the juice that comes out of the fruit to the honey-lemon mixture, and pour olive oil into it. Pour the resulting marinade into the container with the red ones; it should completely cover them. The twist should stand at room temperature for several hours, after which it should be sent to a cold, dark place.
Cold-processed green tomatoes
You can salt not only red tomatoes, but also green ones. And by the way, they turn out no less tasty. Here's what you'll need for this recipe:
- tomatoes (green) – 1 kg;
- currants – 5 leaves;
- dill umbrellas – 2 pcs.;
- garlic – 7 cloves;
- horseradish - 3 leaves;
- chili pepper – 1 pc.;
- allspice – 3 pcs.;
- water – 1 l;
- salt – 2 tbsp. l.
Preparation:
Finely chop the garlic and chili. Place some herbs and spices on the bottom of the prepared container, and tomatoes in one row on top. This takes about half a jar. Then again sprinkle the fruits with herbs, garlic, chili pepper and allspice, and again add the tomatoes. We fill the container to the top with these layers. Dissolve salt in water and pour it into a container with tomatoes, and then close everything with a plastic lid. You need to leave the seaming in a cold place for a week, then open it and release the formed gas and, closing it again, put it in the refrigerator. After a month, tomatoes can and should be eaten.
It is very easy and quick to prepare rolls according to such recipes; there is no need to waste time, prepare hot brine and deal with painful sterilization of the preparations. In addition, salted tomatoes without vinegar are very healthy and will become a real decoration for your winter table.
Say thanks for article 2
Recipe for pickling tomatoes in a plastic barrel with mustard
Do you want to learn how to ferment tomatoes with mustard powder, but don’t know how? The answer is obvious, they are filled with a special brine, which you will learn about very soon if you read all the preparation details below.
We will need:
Stages:
1. Prepare a special brine, for this take cold drinking water (2-2.5 l) and add granulated sugar - 4 tbsp, salt - 2 tbsp and mustard powder - 2 tbsp, stir until all ingredients.
You can also do it in a barrel, jar or pan.
2. Take any five-liter bottle and cut off the neck. Place the washed tomatoes in it and fill it with the prepared brine. Apply pressure so that it lightly presses down the vegetables and put them in a cool place. After 5 days, the tomatoes will turn out lightly salted, but with a slight bitterness, so wait 7 days.
3. And they will get the real taste after 1 week. They soured well, came out puffed up and very tasty! Minimum costs, maximum pleasure! If you want the same homemade barrel tomatoes, go for it!
Tomatoes salted in jars in a cold way as in barrels
And again, another recipe that I suggest you watch online, turn on the view button and watch from the YouTube channel. Everything is clear and simple, like twice two.
That's all, friends. I hope that pickling tomatoes brought only pleasure to everyone. After all, it is very easy and quick to preserve vegetables using the cold method. You have convinced yourself of this.
I wish everyone a sunny day and a great, rich harvest! Have a great mood and positivity to everyone! Click on the social media buttons to share this note with your family. Bye-bye everyone. See you!
Best regards, Ekaterina
Selection and preparation of vegetables
Cold salted tomatoes retain all vitamins and nutrients. With this method of salting, fermentation occurs, as a result of which lactic acid is released - a natural preservative that perfectly preserves the product. There is no need to add vinegar to tomatoes.
One of the most common methods of preparing tomatoes for the winter is cold-salting the tomatoes under a nylon lid without vinegar.
You need to choose tomatoes with thick skin and dense flesh so that they do not fall apart. You can use different varieties and fruits of any color - red, green, brown, yellow.
Cold salting without vinegar
