Cold salted tomatoes in jars without vinegar is a great method to save time and make great winter preparations. Cold salting is different in that it helps preserve everything useful substances vegetables, however, it is worth considering that pickles prepared in this way cannot be stored for long room conditions, only in the refrigerator or cellar. The consistency of vegetables prepared in this way remains dense and looks very appetizing.
There are a lot various recipes, 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.
However, before you start preparing the pickles, you should carefully prepare the fruits. They should be elastic without any flaws, small 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.
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 to it, 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 makes 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.
You can store salted tomatoes without vinegar in a cool, dark place for several months.
Tomatoes without vinegar with citric acid
Cooking time: 60 minutes
Number of servings: 15
Energy value
Per 100 g of finished product:
- calories – 19 kcal;
- proteins – 0.3 g;
- fats – 0 g;
- carbohydrates – 4.6 g.
Ingredients
- tomatoes - 1.5 kg;
- sugar – 2 tbsp. l.;
- salt – 1 tbsp. l.
Step-by-step preparation
- Choose small fruits. If you still get large tomatoes, then they need to be cut into slices.
- Wash the tomatoes thoroughly.
- Place the fruits in the jar as tightly as possible.
- Pour boiling water over it. Let stand for 10 minutes, drain the water into a saucepan, add salt and sugar, and bring the brine to a boil.
- Pour the hot brine over the tomatoes again, using the tip of a knife to add citric acid and immediately roll it up quickly.
- Cover with a warm blanket and leave until completely cool.
- Store as usual canned food (in a cellar, pantry, closet).
Important: Sterilization of jars is necessary to remove microorganisms and prevent the preservation from going to waste.
This recipe does not use any special spices, but this does not make the taste of the rolled tomatoes any less rich.
Canned tomatoes for the winter with vinegar
Cooking time: 60 minutes
Number of servings: 10
Energy value
Per 100 g of finished product:
- calories – 17 kcal;
- proteins – 0.3 g;
- fats – 0 g;
- carbohydrates – 3.9 g.
Ingredients
- tomatoes – 1 kg;
- water – 1 l;
- sugar – 1 tbsp. l.;
- salt – 2 tbsp. l.;
- vinegar 9% - 2 tbsp. l.;
- green.
Step-by-step preparation
- Select tomatoes of approximately the same size and wash them thoroughly.
- Place the tomatoes and herbs in jars (you can use liter or three-liter containers).
- Make the brine: add salt, sugar to the water and bring everything to a boil.
- IN hot water add vinegar (it’s better to take 9 percent, not essence).
- Pour the vinegar brine into jars and seal with iron lids.
- You can eat ready-made tomatoes within a few weeks. But it will be tastier if you let the appetizer brew until winter.
Such tomatoes are stored as usual canned food.
For people who are madly in love canned tomatoes, you need to try marinating both with vinegar and without. It is very simple and quick to prepare such salty preparations, and everyone will like the result!
Experiment with spices and then you will get the perfect recipe just for you!
Bon appetit!
One of the most popular preparation options is cold pickling of tomatoes for the winter. Salted tomatoes can be an independent snack, a substitute for ketchup, or a tomato filling for other dishes. An undoubted advantage is less time spent on cooking.
How to pickle tomatoes cold water?
Housewives who want to master such a process as cold pickling tomatoes should take into account simple rules.
- Tomatoes must be of the same degree of ripeness; there should be no signs of rotting or mold on the fruits.
- Each tomato will be prepared for pickling: the stalks are separated from it, washed well, and then dried with a towel.
- A neat puncture is made on the tomato near the stalk; this will help protect the tomato skin from cracking.
Quick cold pickling of tomatoes with herbs
Busy housewives will appreciate the recipe for cold pickling tomatoes. The option with the addition of garlic and herbs is especially successful. The cooking method consists mainly of preparatory processes. When the vegetables and other ingredients are properly prepared, they only need to be left for a certain time.
Ingredients:
- tomatoes – 10 pcs.;
- sugar – 1 tbsp. l.;
- water – 1 l;
- garlic – 8 cloves;
- salt – 2 tbsp. l.;
- dill - 1 bunch.
Preparation
- Chop the garlic and dill and mix them in one container.
- Make cross-shaped cuts on both sides of the tomatoes. Place the garlic mixture in the holes.
- Pour the fruits with marinade, which contains water, sugar and salt.
- Infuse vegetables at room temperature under pressure. Cold pickling of tomatoes for the winter will last 1-1.5 days.
Cold pickling of tomatoes in a bucket 
A tasty snack can be prepared not only in a barrel; cold salted tomatoes in a bucket have an extremely piquant taste. The technology is similar in both recipes, while the second option will not be at all inferior to the original. A variety of seasonings can add a special flavor to the preparation.
Ingredients:
- tomatoes – 10 kg;
- currant, oak, cherry leaves - 7 pcs.;
- garlic – 2 heads;
- bay leaf – 5-7 pcs.;
- peppercorns – 10-15 pcs.;
- horseradish (root and leaves) – 1 pc.;
- dill – 2 bunches;
- salt – 2 cups;
- sugar – 1 glass;
- water – up to 10 l.
Preparation
- Place washed herb leaves, dill and bay leaves at the bottom of the bucket.
- Place tomatoes on top, add horseradish, garlic, and pepper between layers.
- Pour the sweet and salty marinade over the ingredients.
- Cover the bucket with gauze and press down on top with a weight.
- Place the bucket in a warm place for 2-3 weeks.
How to cold salt tomatoes in a barrel? 
One of the classic recipes is cold pickling of tomatoes in a barrel. Must be given special attention container in which vegetables will be laid out. It must be pre-soaked, cleaned with salt and filled with boiling water. This will help remove all foreign odors and get rid of dirt.
Ingredients:
- tomatoes – 10 kg;
- dill, parsley – 200 g each;
- mint – 30 g;
- hot pepper – 30 g;
- garlic – 100 g;
- currant leaves – up to 30 pcs.;
- cherry leaves – up to 30 pcs.;
- grape leaves – 20 pcs.;
- water – 10 l;
- salt – 800 g.
Preparation
- Divide the spices into 3 equal parts. Place one of them at the bottom of the barrel.
- Place vegetables tightly together, place seasonings in the middle and on top
- Pour a brine of water and salt into the barrel.
- Cold pickling of barrel tomatoes for the winter lasts 2-3 weeks.
Cold pickling of tomatoes under a nylon lid 
The recipe for cold salting tomatoes in jars is characterized by extreme simplicity. Its peculiarity is that at the end of the cooking process the containers are closed nylon covers. This is very convenient, because you don’t need to apply pressure so that the tomatoes are completely covered with brine. This preparation does not use a sterilization process and does not add vinegar.
Ingredients:
- tomatoes - 2 kg;
- a set of cherry, celery and currant leaves - 2 pcs each;
- salt - 70 g;
- water - 1.5-2 l.
Preparation
- Place some cherry and currant leaves on the bottom of the jar.
- Place the tomatoes and celery leaves between them.
- Sprinkle salt on top and pour boiled, cooled water.
- Cover the jar with a lid. Tomatoes cold pickling will be ready in 2 days.
Pickling tomatoes with aspirin with cold water 
Cold pickling of tomatoes with aspirin is extremely popular among housewives. It was invented in order to protect the pickling from bacteria, because the jar can be stored at room temperature without its contents deteriorating. However, aspirin large quantities may become harmful, so you need to adhere to the proportions indicated in the recipe.
Ingredients:
- tomatoes - according to capacity;
- garlic - 1 head;
- dill umbrellas - 2 pcs.;
- bay leaf - 3 pcs.;
- aspirin - 3 tablets;
- water - 2.5 l;
- sugar - 200 g;
- salt - 100 g.
Preparation
- Place bay leaf, garlic cloves, dill, and tomatoes into jars.
- Grind aspirin into powder and add to jars.
- Boil water, add sugar and salt to it. Pour brine over the tomatoes.
- Cold pickling of red tomatoes ends by rolling up the jars.
Cold pickling of green tomatoes for the winter 
If you have had a rich harvest of vegetables, you can cold pickle green tomatoes for the winter. Unripe fruits are excellent for pickling. They are elastic, yet they are easily filled with the aroma of herbs and the taste of various spices. Tomatoes can be subjected to additional processing, for which you can immerse them in salt water for several hours.
Ingredients:
- green tomatoes - 10 kg;
- dill - 200 g;
- bunch of dill - 1 pc.;
- red hot pepper— 1 piece;
- black currant leaves - 10 pcs.;
- salt - 70 g per 1 liter of water.
Preparation
- Place spices, leaves and herbs at the bottom of the jar.
- Then place a layer of tomatoes, then again spices and tomatoes. Sprinkle each layer with salt.
- Pour in cold boiled water and let sit for several days, then refrigerate.
Cold salted tomatoes with mustard 
Lovers savory snacks will be able to use a recipe for cold pickling tomatoes with mustard. It is better to take cream or another dense variety; it should not become soggy during the cooking process. Mustard can be used in the form of seeds, paste or dry powder. You can make the dish even spicier by adding different spices.
Ingredients:
- tomatoes - according to capacity;
- sugar – 2 tbsp. l.;
- water – 1 l;
- bay leaf – 2 pcs.;
- pepper – 10 peas;
- salt – 1 tbsp. l.;
- mustard (powder) – 10 g.
Preparation
- Place tomatoes and seasonings in a 3-liter jar in layers.
- Make a brine from water, sugar and salt by boiling it. Cool and add mustard.
- Pour the brine into the jars and close.
Cold pickling of green tomatoes with garlic 
Can be applied extremely original recipe, with which you can pickle tomatoes in a cold way. For this, unripe fruits and a significant amount of garlic are used. Its proportions may vary depending on the individual wishes of the hostess and how spicy the appetizer should be.
- tomatoes – 2 kg;
- vinegar 9% – 1 tsp;
- salt – 2-3 tbsp. l.;
- sugar – 1 tbsp. l.;
- garlic – 1 head;
- dill - 2 umbrellas;
- green leaves of horseradish (cherry, currant) - 2 pcs.
Preparation
- Make a small puncture in the tomatoes.
- Place dill leaves and umbrellas at the bottom of the jar.
- Fill the container with tomatoes, puncture side up. Place garlic cloves between layers.
- Add the required amount of salt, sugar and vinegar to the container.
- Pour boiled water over the tomatoes and place in the cold.
Cold salted tomatoes without vinegar 
You can save a lot of time if you make salted tomatoes using the cold method without vinegar. Their undoubted advantage there is no need for sterilization. The brine turns out incredibly rich; it can be used separately as a spicy sauce for all kinds of meat dishes.
Ingredients:
- tomatoes - according to capacity;
- water – 800 ml;
- salt – 2 tbsp. l.
- spices, herbs;
- garlic – 2 heads;
- bell pepper– 2 pcs.;
- hot pepper – 0.5 pcs.;
- dill - 1 bunch.
Preparation
- Make a brine from salt and water by boiling it.
- Make a dressing from herbs, garlic and spices by chopping the ingredients.
- Place tomatoes with dressing in a jar in layers. Pour in brine.
- Leave in the cold for 10 days and close.
In addition to their bright taste, tomatoes for the winter without vinegar retain a number of vitamins.
They will be a good appetizer for any holiday and will complement modest family dinners.
That is why responsible housewives try to close them every year.
Tomatoes for the winter without vinegar - general principles of preparation
There are many ways to prepare tomatoes for the winter without vinegar; by adding some spices and seasonings you can change the taste and even extend the shelf life.
It is easy to make a preparation without vinegar, because it is prepared without the complex process of sterilization and other sophistications. It is enough to cook the marinade, place ripe tomatoes in jars, fill and seal the jars with a special key. That's all the tricks, but how delicious it is in winter!
Of course, a lot depends on the recipe. With the addition of such products as cherry plum, apples, mustard and others, the taste of the tomato changes dramatically. You can cover the tomatoes whole or in slices - whichever you prefer. The longer they infuse, the juicier and tastier they will turn out. Prepare during the ripening season when vegetables are inexpensive and ripe.
Important rule for all recipes: after the jars are rolled up, they need to be turned upside down, they must cool in this position.
Classic recipe for tomatoes for the winter without vinegar
This recipe is not classified as a competition recipe, but this is its advantage: it is simple and understandable even for those housewives who are canning tomatoes for the winter without vinegar for the first time. The ease lies in the fact that you do not need to drain the water repeatedly. They taste like tomato juice With salt. And the set of ingredients is small, which means everything will work out!
Ingredients
The list of ingredients is the shortest of all the recipes presented, since we only need salt, water and tomatoes.
It is important to adhere to the proportions: put a teaspoon of salt in a liter jar and boil for half an hour. For a two-liter jar you will need a level tablespoon of salt, boil for 40 minutes, and accordingly, for a three-liter jar - a level tablespoon of salt and cook for 50 minutes.
Cooking method
Wash the tomatoes under running water and dry.
Place in washed and dry jars, pour salt on top, determine the amount according to the proportion described above.
Place the jars in a saucepan to prevent them from bursting when boiling; place a cloth on the bottom of the saucepan. Pour water to two-thirds of the height of the jars.
Fill the tomatoes with unboiled cold water and cover with lids. After boiling, simmer over medium heat for half an hour.
After another 30 minutes, we take out and roll up the jars, turn them upside down, and cool. They store well and must be left to steep for a month before use.
Tomatoes for the winter without vinegar with leaves of fruit trees and garlic
Ingredients
The quantity is calculated for a three-liter jar or 3 liters.
Medium-sized red tomatoes (preferably cream variety) – 3 kg.
6 pieces each of currant and cherry leaves.
Peppercorns – 9 pieces.
Sugar – 2.5 tbsp. l.
Salt – 1.5 tbsp. l.
Dill – half a teaspoon of seeds and a few sprigs.
Water - how much will go into the jars.
For a brighter taste, you can add one clove of garlic per liter jar.
Cooking method
Tomatoes need to be washed and dried. In the meantime, you can peel the garlic, wash the currant and cherry leaves, and prepare the spices. The jars also require preparation: they need to be washed in a soda solution and sterilized in boiling water. Many housewives use a microwave for these purposes, keeping the jars for ten minutes at a temperature of one hundred degrees. Meanwhile, boil about two liters of water.
In jars (in our case there are three of them) we put garlic, washed herbs and tomatoes up to the neck. Fill with boiling water to the very top. Leave the jars covered with lids for about twenty minutes - this time is necessary to warm up the vegetables. After the water in the jars has cooled, pour it into the pan and bring to a boil again. The jars should be covered with lids at this time. Add the required amount of sugar/salt/tomato to hot water and leave for another twenty minutes. Then pour the water into the pan again and cook the brine based on it. For this recipe you need to boil it several times, pour it over the tomatoes, and roll it up with a key. After the jars have cooled completely, store them in the cellar.
Tomatoes for the winter without vinegar with citric acid
You will spend only half an hour, and the piquant tomatoes will delight your household throughout the winter months! You will love the sweetish taste of the tomatoes, and you can drink the brine endlessly.
Ingredients
To close one three-liter jar of tomatoes you will need:
About two kilograms of tomatoes;
2 teaspoons of citric acid;
3 level teaspoons of salt;
4 heaped tablespoons of sugar;
A few black peppercorns, bay leaves, garlic, parsley sprigs.
Cooking method
Prepare tomatoes and jars (as in previous recipes). Place spices on the bottom of a three-liter jar. We compact the tomatoes and pour boiling water over them. We wait 15 minutes, then pour the water into the pan, add a little more water (about 90 ml per three-liter jar) and add citric acid, as well as sugar and salt - bring the brine to a boil. Pour the freshly boiled brine so that it overflows over the edges of the jar - this will once again sterilize the neck. Turn the rolled up jars over and cover with a blanket until they cool completely.
Recipe for tomatoes for the winter without vinegar with apples
The aroma of such tomatoes for the winter without vinegar is excellent, as is the taste. To implement the recipe, choose apples sour varieties, ideal option- Antonovka.
Ingredients
2 apples per 1 three-liter jar;
Spices: dill sprigs, allspice, a piece of hot pepper, cherry leaves;
Brine: take three tablespoons of sugar and salt for one and a half liters of water.
Cooking method
Place spices at the bottom of a carefully prepared jar (as in the recipes described above). The apples need to be cut into four parts, the core removed and placed in jars. We prepare the brine from water, salt and sugar. Tomatoes in jars need to be filled with boiling brine and then rolled up.
Tomatoes with apple slices are incredibly tasty, and the juice from the can is not harmful to health, because it does not contain vinegar!
Pickling tomatoes for the winter without vinegar and mustard
Mustard is present in many recipes for pickling vegetables, and not just tomatoes. But not every housewife uses it correctly. If the proportions are observed, the preservation will turn out fragrant, tasty with a characteristic “pepperiness”.
Ingredients
8 kg ripe tomatoes;
Currant leaves;
5 l. water;
1 tsp. mixtures of peppers: black and red;
12 teaspoons without top of dry mustard powder;
0.5 cups salt;
6 pieces bay leaves.
Cooking method
We choose unripe tomatoes for pickling. They need to be washed, dried, and placed in a container for pickling (a small barrel is good for this purpose). We cover each “tomato” layer with currant leaves.
Prepare a fragrant brine: boil water, add salt, let cool. When the brine has cooled, add mustard powder, stir and wait until it infuses. Fill the tomatoes only after it becomes completely transparent, and may have a characteristic mustard tint. So, pour in the tomatoes, put pressure on them and send them to pickle in a cool place - you see how simple everything is, all you have to do is try how tasty it is!
Tomatoes for the winter without vinegar with cherry plum
In this case, cherry plum replaces vinegar, so you won’t be able to tell the difference between the taste of tomatoes covered with vinegar. We offer a recipe for three liter jars.
Ingredients
Cherry tomatoes (or other small varieties) – 1.5 kg;
Sour cherry plum (wild) – 300 g;
Sugar (4 tbsp) and salt (2 tbsp);
Dill - several umbrellas with seeds;
Large horseradish leaf;
Cherry leaves - 2 pieces per jar;
Three rings of hot and sweet peppers;
Black peppercorns – 15 pieces;
Optional: 3 cloves and several bay leaves.
Cooking method
We put herbs and spices into the prepared jars, in general everything except cherry plums, tomatoes, sweet peppers, sugar and salt. Place cherry plum and tomatoes, pour boiling water, cover with lids and leave for a while, as in previous recipes. We perform this manipulation twice. Then add salt, sugar, bay leaf to the pan. Bring the marinade to a boil, let it simmer for half a minute. Spilling hot marinade into jars, cover with lids, roll up, turn over, wrap, let cool completely.
Tomatoes for the winter without vinegar with aspirin
You may be surprised, but aspirin will not only help lower the temperature, but also ferment the tomatoes. It is also popular because many consider it less harmful to the body than vinegar.
Ingredients
The proposed list of ingredients is for 5 three-liter jars:
7 liters of unboiled water.
2 tbsp. l. sugar and 1 tbsp. l. salt.
2 medium onions, cut into half rings.
40 peppercorns.
10 bay leaves and the same number of dill umbrellas.
15 cloves peeled garlic
15 tablets acetylsalicylic acid 0.5 g each
Cooking method
After preparing the jars and tomatoes, cook the brine with pepper, salt, sugar, and bay leaves. Let it simmer for a few minutes and remove. The main rule is not to pour warm marinade, only when it has cooled completely.
Now you can put the tomatoes in jars, add aspirin tablets to each jar, at the rate of one tablet per one-liter container. So, for a three-liter jar of preservation you will need three tablets. Don’t forget to also add onions and garlic to the jar and fill it with chilled brine. The peculiarity of this recipe is that the tomatoes can be covered with nylon lids. You can try it after seven days, but it’s better to wait two weeks so that they become even tastier.
Tomatoes for the winter without vinegar - tricks and useful tips
First of all, pay attention to quality of purchased vegetables. They should be moderately ripe, dense, without mold or other defects. It is better to make a salad from soft, overripe fruits, cutting off the parts that you do not like.
If you want to prepare tomatoes for the winter without vinegar and other preservatives, you need to sterilize jars, in the process of work, do not take them by the neck and, as our grandmothers say, do not engage in conservation during critical days. Most likely, this is due to hormonal levels changing these days. If you pour cold marinade over the tomatoes, they will remain firm and fresh taste.
You can add onions, sweet pepper slices, grapes, and lemon to tomatoes. Tomatoes preserved with pepperoni and gherkins acquire originality.
During the season of ripening juicy tomatoes, many housewives start canning vegetables, but if you want something salty at any other time of the year, then there is an excellent solution. Can be prepared lightly salted tomatoes which are done in several ways using different products(garlic, herbs, vegetables, spices). The process of preparing tomatoes is simple, the main thing is to stick to the recipe.
How to grind tomatoes
There are many options for how to prepare lightly salted tomatoes. To get fragrant, beautiful and very tasty tomatoes, you need to familiarize yourself in detail with the technology of the culinary process and strictly follow it. First, prepare all the ingredients, and then proceed directly to salting. Here are a few useful tips that will help you properly grind red fruits:
- To make vegetables more tasty and aromatic, they are salted in pieces (cut into 4 parts) or pierced with a toothpick in the area of the stalk. In addition, they are better salted.
- Lightly salted tomatoes are made in glass containers, pans, and bags. It is convenient when the container is wide and spacious.
- To enhance the taste, you can stuff the fruits (red, green). Garlic, herbs (parsley, dill, onions, cilantro), cabbage, lettuce or hot peppers are often used as filling.
- After pickling, it is better to store tomatoes in the refrigerator, because this way they last longer. Another secret: to prevent the lightly salted appetizer from turning sour, the lid of the jar must be greased from the inside with mustard.
What varieties of tomatoes to choose
It is recommended to take firm, undamaged, unripe vegetables for pickling.. The “cream” variety, cherry tomatoes and similar options are perfect. You can harvest red, yellow and green fruits. The yellow ones are sweeter, while the green ones have a sour, piquant taste. It is desirable that all fruits for pickling be the same size and the same level of ripeness.
How much to salt tomatoes
The duration of pickling, as a rule, depends on the specific recipe, the desired result, the method of fermentation and the variety of tomatoes. The average cooking time for lightly salted tomatoes ranges from one day to several weeks. In some cases it will take about 1-2 months. For example, hot salting lasts 3-7 days, and cold salting lasts from 2 to 4 weeks. You can also prepare vegetables for the winter.
Recipe for lightly salted tomatoes
Today there is a wide range of recipes on how to prepare delicious lightly salted tomatoes. You can use green or red fruits for these purposes, use a variety of spices, seasonings, herbs, and other vegetables. It is customary to prepare a snack in glass jar, but often use a bag, large pan or bowl. The result is tasty and appetizing if you strictly follow the chosen culinary algorithm.
- Time: 30 minutes (+ 24 hours for salting).
- Calorie content: 34 kcal per 100 g.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
The first method of preparing aromatic, juicy and delicious snack– lightly salted green tomatoes. Sometimes the fruits are replaced with yellow tomatoes. Sugar is added to the marinade, so a slight fermentation occurs during the salting process, which allows you to achieve a piquant, spicy taste. The main thing is that the tomatoes are strong and undamaged. Lightly salted tomatoes are made relatively quickly - about 24 hours.
Ingredients:
- cream – 2 kg;
- sugar – 3 tbsp. spoons;
- salt – ½ tbsp. l.;
- water – 1.5 l;
- garlic – 4 cloves;
- apple cider vinegar (5%) – 1 tbsp. l.;
- dill – 1 bunch;
- chili pepper – ½ part;
- ground black pepper.
Cooking method:
- Wash the vegetables well, remove the stems.
- Chop the garlic with a sharp knife.
- Pour the water into a bottle or large bowl. Add sugar and salt. Mix thoroughly. Then add vinegar.
- Place garlic and dill sprigs in a jar (leave a little).
- Distribute green fruits on top, pepper and add chili.
- Pour in brine. Add the remaining dill.
- Cover with a lid.
- Place in the refrigerator for a day.
Instant salted tomatoes
- Time: 20-30 minutes (+ day).
- Calorie content: 25 kcal.
- Purpose: appetizer, pickle.
- Cuisine: Russian.
- Difficulty: easy.
To pamper your family with something tasty, you can make tomatoes with garlic and herbs instant cooking. This homemade snack turns out very juicy, aromatic and incredibly appetizing. People fall in love with it from the first tasting. According to this recipe with photo, red or yellow fruits are lightly salted, the main thing is that they are undamaged and have a dense structure.
Ingredients:
- cream – 1 kg;
- salt – 1 tbsp. l.;
- garlic – 10 cloves;
- peppercorns – 4 pcs.;
- water - liter;
- parsley - 1 bunch.
Cooking method:
- Rinse the tomatoes thoroughly. Place them in boiling water for a couple of minutes and remove the skin.
- Chop the parsley with a knife.
- Place tomatoes in a jar and sprinkle herbs on top.
- Add pre-chopped garlic cloves and pepper.
- Prepare the brine. Heat the water, add salt and stir until it is completely dissolved.
- Pour the resulting liquid over the tomatoes.
- Cover the jar with a lid.
- Leave in a cool place for 24 hours.
With garlic and herbs
- Time: 30 minutes (+1.5 days).
- Calorie content: 30 kcal.
- Purpose: pickles.
- Cuisine: Russian.
- Difficulty: easy.
A fragrant, delicate, excellent snack for all occasions - lightly salted red tomatoes with garlic and herbs. This option is suitable for a family dinner or festive feast . Anyone who prefers spicy pickles will definitely love this dish. For simple recipe you will need some ripe tomatoes, garlic, salt, granulated sugar and fresh herbs.
Ingredients:
- cream – 10 pieces;
- sugar – 1 tbsp. spoon;
- water - liter;
- garlic – 8 cloves;
- salt – 2 tbsp. l.;
- dill - 1 bunch.
Cooking method:
- Peel the garlic. Crush under pressure. Finely chop the dill. Mix in one container.
- Make cross-shaped cuts on both sides of the washed tomatoes. Fill with the resulting mixture.
- Place fruits in a large bowl. Pour a cold marinade of water, sugar and salt over them.
- Salt vegetables under pressure at room temperature. The appetizer will be ready in 1-1.5 days.
With mustard
- Time: 30-40 minutes (+ 1.5-2 days).
- Number of servings: 7-10 persons.
- Calorie content: 33 kcal.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
Another interesting option, how to prepare tomatoes - grind them with mustard. The recipe is simple and straightforward, so even a novice cook can handle it. If everything is done correctly, then within a day and a half to two days you will be able to please yourself with a fragrant, piquant appetizer made from ripe tomatoes. Based on the quantity of products, the pickle is designed for 8 servings.
Ingredients:
- dry mustard – 12 tsp;
- vegetables – 8 kg;
- salt – ½ tbsp.;
- allspice and bitter pepper (ground) - ½ tsp each;
- water – 5 l;
- bay leaf – 6 pcs.;
- black currant leaves - 5 pieces.
Cooking method:
- Place the cream in a large, deep container. Intersperse each layer with currant leaves.
- Boil water, add salt, then cool.
- Add mustard to the brine, mix thoroughly and leave until the marinade becomes clear.
- Pour over the tomatoes and place pressure on top.
- Salt in a cool place for 1.5-2 days.
Lightly salted tomatoes in a bag
- Time: half an hour (+ 2 days).
- Number of servings: 2-3 persons.
- Calorie content: 23 kcal.
- Purpose: pickles.
- Cuisine: Russian.
- Difficulty: easy.
An appetizing snack can be made in a plastic bag. This dish is classified as easy, quick and very tasty. For this recipe for lightly salted tomatoes, no marinade is used; the vegetables are marinated in own juice. To enhance the taste of the pickle, you can add a little lettuce pepper.. When the tomatoes are ready, it is better to transfer them to a jar.
Ingredients:
- cream – 1 kg;
- salt – 2 tbsp. l.;
- bell pepper – 3 pcs.;
- fresh herbs (any) - to taste;
- black pepper
Cooking method:
- Purchase a durable bag with a zip fastener in advance (you can use a regular one).
- Place coarsely chopped tomatoes inside.
- Then add salt, pepper, seasonings to taste.
- Seal the bag well and gently shake the ingredients until combined.
- Place the preparation in the refrigerator for two days. Turn the bag over several times so that the lightly salted tomatoes are thoroughly saturated with juice.
Cooking recipe in a saucepan
- Time: 30-40 minutes (+ 2 days).
- Number of servings: 2-4 persons.
- Calorie content: 32 kcal.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
Delicious, fragrant vegetables can be ground not only in a glass jar. A large saucepan is perfect for these purposes. This method is popular among housewives because it is much more convenient to put the tomatoes inside and take them out after cooking. Before you pickle tomatoes in a saucepan, you should prepare all the necessary products in advance.
Ingredients:
- vegetables – 8 pcs.;
- sugar – 1 tbsp. l.;
- garlic – 5 cloves;
- salt – 1 tsp;
- water - liter;
- dill, parsley;
- bay leaf – 3 pcs.;
- hot, allspice.
Cooking method:
- Wash the tomatoes and divide them into halves.
- Finely chop the garlic with a sharp knife and tear the greens into sprigs.
- Place half the herbs, pepper, garlic and bay leaf on the bottom of the pan.
- The next layer is cream.
- Boil water, add sugar and salt. When they dissolve, pour the hot marinade over the vegetables.
- Add the remaining greens to the rest of the ingredients.
- Cover the container with a lid or plate on top and press down with a jar of water.
- Lightly salted tomatoes will be ready in two days.
Stuffed tomatoes
- Time: 40-60 minutes (+ 3 days).
- Number of servings: 8-10 persons.
- Calorie content: 20 kcal.
- Purpose: pickles.
- Cuisine: Russian.
- Difficulty: easy.
To diversify your snack menu and treat your loved ones to something unusual, it’s worth bringing to life the recipe for lightly salted stuffed tomatoes. If you prepare a dish strictly according to the recipe, it turns out tender, juicy and looks appetizing when served.. For appetizers, the “slivka” variety is used - such tomatoes are easier to stuff, and they don’t fall apart when salted.
Ingredients:
- water – 2 l;
- salt – 4 tbsp. l.;
- cream – 3 kg;
- carrot – 1 pc.;
- sugar – 2 tbsp. l.;
- white cabbage– 1 forks.
Cooking method:
- Wash the tomatoes well and cut off the caps. Remove the core.
- Grind the peeled carrots and finely chop the cabbage. Mix the products.
- Place the minced meat into tomato cups and carefully compact the filling.
- Place in a deep saucepan.
- IN cold water dissolve sugar, salt. Pour the contents of the pan.
- Place the pickles under pressure for three days.
- Transfer the finished pickled fruits to a clean jar, and strain the brine through a sieve or cheesecloth.
- Store lightly salted tomatoes in the refrigerator.
Tomatoes in Armenian
- Time: 20 minutes (+ 3-4 days).
- Number of servings: 2-4 persons.
- Calorie content: 25 kcal.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
The next recipe is spicy, spicy and incredibly tasty Armenian tomatoes. Even a picky gourmet will appreciate them. Lightly salted vegetables quick salting They are easy to do, but the result is gorgeous. The cooking process takes a little time, but salting will take several days. Spicy, delicious lightly salted fruits are best stored in the refrigerator.
Ingredients:
- garlic – 2 heads;
- cream – 1-1.5 kg;
- parsley - a bunch;
- salt – 2 tbsp. l.;
- ground black pepper.
Cooking method:
- Chop the greens and combine with finely chopped garlic.
- Cut the caps off the tomatoes (make small cuts, not all the way through).
- Place a generous portion of minced garlic and parsley into each cut.
- Place vegetables in a saucepan or large bowl in rows.
- Pour in cold brine (water + salt).
- Place under pressure for a day at room temperature. And then put it in the refrigerator for another two days.
Pickled lightly salted tomatoes
- Time: half an hour (+ 4 days).
- Number of servings: 3-4 persons.
- Calorie content: 32 kcal.
- Purpose: pickles.
- Cuisine: Russian.
- Difficulty: easy.
If you’ve run out of ideas, and your soul and body are asking for something salty, then lightly salted pickled tomatoes is the perfect choice. To cook aromatic snack, you need to have a minimum of available products on hand and some free time. The recipe uses classic brine, cream variety and garlic to add piquancy.. The duration of salting is four days.
Ingredients:
- garlic – 5 cloves;
- cream – 1 kg;
- water - liter;
- sugar and salt - 1 tbsp. l.;
- bay leaf – 3 pcs.
Cooking method:
- Wash the vegetables. Prick the tomatoes with a toothpick in several places.
- Cut the garlic cloves into halves.
- Place the tomatoes in layers in a saucepan, alternating with bay leaves and garlic.
- Boil water, add salt and sugar. Stir until completely dissolved. Let the brine cool (slightly).
- Pour the warm marinade over the tomatoes. Ferment under oppression for four days.
- Ready-made lightly salted pickled vegetables Keep refrigerated.
Quick tomatoes with horseradish
- Time: 30 minutes (+ 3rd day).
- Number of servings: 3 persons.
- Calorie content: 35 kcal.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
The following recipe is how to quickly make it unusual snack– tomatoes with horseradish. Lightly salted vegetables are moderately spicy and very aromatic. Fans of spicy dishes will simply be delighted. The snack dish is salted for three days, and preparatory activities It takes about an hour. In addition to horseradish, your favorite spices and fresh herbs are added to lightly salted tomatoes.
Ingredients:
- fresh horseradish – 1 root + leaf;
- dill - a bunch;
- vegetables – 1 kg;
- sugar – 1 tbsp. l.;
- water – 1.5 l;
- salt – 3 tbsp. l.;
- bay leaf – 3 pcs.;
- garlic – 2 cloves;
- black peppercorns.
Cooking method:
- Wash the tomatoes under running water. Make punctures with a toothpick in each fruit.
- Place sprigs of herbs, a whole leaf of horseradish, and finely chopped garlic at the bottom of a deep bowl. Distribute vegetables on top.
- Dissolve sugar and salt in cold water. Add bay leaf, chopped horseradish root, pepper. Boil.
- Pour hot brine over the contents of the bowl.
- Keep covered (you can use a plate) for three days at room temperature.
Methods for pickling tomatoes
There are several methods by which you can make lightly salted vegetables. Let's look at the most popular cooking options:
- Cold method pickles. Vegetables are poured with cold marinade, a pressure is placed on top (often this is a lid, cutting board or a plate, and on top - a jar of water). This snack is salted in barrels, buckets, large bowls and pans. The workpiece should be stored in a cool place.
- Hot way. As a rule, the ingredients are placed in a glass container and then poured with boiling hot brine.
- Another option - dry pickling(without using marinade). Vegetables are placed in a pan or bag, generously sprinkled with salt and seasonings, placed under pressure on top or placed in a cold place.
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