How to salt tomatoes in jars for the winter cold and hot, and why tomato "loves" carrots

It is hard to believe that some other couple of centuries ago this vegetable in Russia was considered an inedible and useless overseas “curiosity”. There was even an erroneous opinion about the toxicity of the fruit. But today, agriculture includes more than 2 thousand species. How to understand this variety and choose the “right” tomatoes? Indeed, when salting, it is so important to maintain the shape and juiciness of the vegetable.

Salting tomatoes for the winter: "tomato" subtleties

Tomatoes, unlike some vegetables, for example, cucumbers or zucchini, have their own unique bouquet of taste. In order not to drown the taste and aroma of tomatoes, when salting them, you need to use about half as much spices as when preserving the same cucumbers. High-quality salting of tomatoes requires four rules.

1. Do not use large containers. Hard cucumbers can be pickled in large containers, even in a barrel. For tomatoes, it is advisable to use smaller dishes - 1-10 l capacity. Since under their own weight they are deformed.
2. Make a stronger pickle. The concentration of sugar in tomatoes is higher than in cucumbers, so more salt is needed for conservation. Traditionally, a pickle is made for green fruits, observing a ratio of 300-400 g per 5 l of water, and for ripe ones - 250-350 g.
3. Correctly calculate the ratio. Typically, the number of fruits and brine occupy half the volume of the dishes: 1.5 kg of fruits and 1.5 l of brine are placed in a three-liter container. A deviation from this indicator by 100 g (or 100 ml) is allowed with an increase or decrease in masonry density.
4. Take into account the duration of the fermentation process. Fermentation lasts about two weeks at a temperature of 15-20 ° C (with a cold method). This is due to the fact that tomatoes, especially unripe ones, accumulate a toxic substance - solanine.

Choose a pot-bellied vegetable ...

Choosing the "material" for future harvesting, carefully inspect the fruits. Unspoiled should be used, the skin of which is not damaged. It is worth paying attention to two more nuances.

1. Preference plum form. Such fruits are covered with a dense peel, which does not allow them to deform during conservation, and at the same time they are juicy and fleshy inside. Such varieties of tomatoes are perfect for salting: Humbert, Lighthouse, Gribovsky, Fakel, Novinka, De Baro, Titan, Ermak, Bison.
2. The degree of maturity. Perfectly keep their shape green tomatoes, as well as medium ripeness. However, mature, red fruits can also be salted, however, they must be handled more carefully.

... and other ingredients

In addition to tomatoes, salting requires water and salt. The usual cookbook, iodized can not be used. Originality of the workpiece is achieved through spices. Tomatoes go well with:

• dill;
• Red pepper;
• parsley;
• celery;
• garlic;
• tarragon.

Technology: 3 ways

Before proceeding to salting, it is necessary to carry out preparatory measures.Before you salt the tomatoes in jars for the winter, you need to wash the tomatoes thoroughly without damaging the skin, put them on towels and wait for drying, and then carefully remove the stalks. All other vegetables from the selected recipe, herbs and leaves are also thoroughly washed and freed from excess water. Salting containers and lids must be washed with laundry soap or soda, sterilized. If vegetables are salted with the cold method, sterilization of containers is optional. There are three ways to salting:

• cold - a brine of room temperature is used;
• hot - boiling brine is used;
• without brine - whole fruits are salted in tomato puree.

Each of these methods has its own specificity, which is reflected in the table below.

Table - Features salting methods

Method	Features
Cold	- The fruits are not deformed; - a long fermentation process (6-14 days); - no sterilization of cans is required; - vegetables retain more nutrients
Hot	- Tomatoes may warp and crack; - the method is more suitable for green fruits; - part of the nutrients is lost; - need sterilization of cans; - no fermentation process
No brine	- Need sterilization of cans; - the workpiece is juicy; - the method is great if there are a lot of cracked and ripened fruits

7 cold methods ...

In the recipes below, except for the last, the brine is prepared in the same way. Salt, for better dissolution, is poured into half a glass of hot water, diluted with the remaining cold volume according to the recipe. The brine is settled and filtered through gauze folded into several layers.

Authentic

Features This "grandmother" recipe has remained unchanged for several generations. The main rule is tomatoes and nothing but them. Well, perhaps a couple of spices for flavor.

Ingredients:

• the main ingredient is 1.5 kg;
• water - 1.5 l;
• salt - 150 g;
• hot pepper - one pod;
• dill - 50 g;
• parsley, tarragon and celery - 15 g;
• currant leaves - two pieces.

Technology

1. Make a pickle.
2. Put a third of all the greens in a jar.
3. Put the tomatoes, alternating them with herbs.
4. Pour in the brine.
5. Cover with lids and keep for two weeks at 15-20 ° C: the brine should become cloudy during this time.
6. To clear a surface of tomatoes of foam and mold, add fresh brine to the container.
7. Roll up and refrigerate for storage.

With bell pepper

Features Any spices in this recipe, as in any other, can be changed to your taste, but the concentration of salt can not be adjusted.

Ingredients:

• the main ingredient is 10 kg;
• water - 8 l;
• salt - 0.5 kg;
• sweet pepper - 250 g;
• hot pepper - one pod per jar;
• garlic - 30 g;
• dill - 150 g.

Technology

1. Prepare the brine.
2. Sweet pepper free from seeds and stalks, cut into strips, remove the skin from each garlic clove.
3. Place the main ingredient in the jars, alternating with layers of greens, bell pepper and garlic.
4. In each container, if desired, put a pod of hot pepper.
5. Pour in brine and close.
6. To sustain 10-12 days at 15-20 ° C.
7. Tomatoes clear of mold and foam, add fresh brine in the container.
8. Roll up.

With horseradish and garlic

Features Such conservation can be made more acute if you double the amount of horseradish, and cut hot pepper before putting it in a jar. In this case, you need to add 200 g of dill, and take salt not 400, but 600 g.

Ingredients:

• the main ingredient is 10 kg;
• water - 8 l;
• salt - 400 g;
• garlic - 150 g;
• horseradish root - 20 g;
• tarragon - 25 g;
• hot pepper - in a pod for each jar.

Technology

1. Make a pickle.
2. Remove the peel from horseradish, cut into large pieces, free the cloves of garlic from the husk and cut in half. Put the tomatoes in jars, alternating with herbs and seasonings.
3. In each container, if desired, put hot pepper.
4. Pour with brine and leave in a warm room for 12 days.
5. Peel the tomatoes, add fresh brine, roll up and cool.

Cinnamon

Features Tomatoes salted with cinnamon have a spicy, warming taste. Other spices can be added to this preparation, but it is better to do without dill so as not to interrupt the oriental aroma.

Ingredients:

• the main ingredient is 10 kg;
• water - 10 l;
• salt - 0.5 kg;
• cinnamon - one and a half small spoons;
• bay leaf - 5 g.

Technology

1. Put tomatoes in jars, placing laurel and cinnamon between vegetables.
2. Pour with brine, close.
3. Keep 10-12 days at 15-20 ° C.
4. Peel the fruits, add fresh pickle, roll up.

With green fruits

Features Such a blank can be done without heat treatment of the fruits, but then they will turn out harsh for an amateur.

Ingredients:

• green tomatoes - 10 kg;
• water - 5 l;
• salt - 250 g;
• sugar - 200 g;
• dill - 200 g;
• currant leaves - 100 g.

Technology

1. Make a pickle.
2. Tomatoes in parts to keep in boiling water for one to two minutes, then cool with running water.
3. Arrange the cooled tomatoes in jars mixed with herbs.
4. Pour sugar into each container and pour the brine.
5. Leave in a warm place for six to seven days.
6. If necessary, clean the fruits, pour fresh brine into the container.

With carrots

Features Carrots will not let the tomatoes sour. Therefore, you can salt the tomatoes in a cold way in a bucket or in a large enameled pan. The stalk does not need to be removed from the tomatoes; this will help the fruits maintain their shape.

Ingredients:

• tomatoes and carrots in a ratio of 10: 1;
• salt at the rate of 0.5 kg per bucket of water;
• garlic, bay leaf, parsley, hot pepper and other spices to taste.

Technology

1. Make a pickle.
2. Put the tomatoes in a prepared bowl, pouring carrots and spices, chopped on a coarse grater.
3. Pour the vegetables with brine.
4. Cover the blank from above with a napkin made of natural material, put a large wooden cutting board, press down with a load.
5. Place the container in a cool place. Thus, tomatoes can be stored all winter.

With cloves

Features For this method, the brine is prepared in a special way. In full volume of water you need to stir salt, sugar, add laurel. Boil for about five minutes, then cool.

Ingredients:

• the main ingredient is 1.5 kg;
• water - 2 l;
• garlic - three to four cloves;
• hot pepper - pod;
• parsley - two branches;
• dill - two umbrellas;
• cherry and currant leaves - three in each;
• cloves - two or three buds;
• mustard seeds - a small spoon;
• allspice - two peas;
• bay leaf - two pieces;
• salt - 4 large spoons;
• sugar is a small spoon.

Technology

1. Prepare the brine.
2. Put some greens in a jar, then tomatoes, put pepper between the fruits. Top vegetables with greens and sprinkle with mustard.
3. Pour in the brine. Close the jar.
4. Cool for three weeks.

... and 5 hot

Experienced housewives, when implementing the hot method, recommend puncturing a toothpick or a needle near the stalk of each tomato before putting the vegetables in jars. Such a measure will prevent cracking of the fruit.

Classical

Features This method can be used to preserve tomatoes with apples, plums and even beets. For this, the components are laid out in the following sequence: half the greens, apples (or other fruits or vegetables), tomatoes, and the remaining greens.

Ingredients:

• the main ingredient is 2-3 kg;
• water;
• salt - two large spoons;
• sugar - two to four large spoons;
• vinegar 9% - a large spoon;
• leaves of cherry, horseradish, currant;
• parsley;
• dill;
• garlic, black pepper peas to taste.

Technology

1. Half the leaves and herbs, garlic and pepper to send in jars, then put the tomatoes, and on top again a layer of leaves and herbs.
2. Pour boiling water, wait five minutes.
3. Carefully pour the water into the pan, add sugar and salt and boil for five minutes. At the end, introduce vinegar.
4. Pour the brine into the cans, roll up.
5. Turn upside down, placing them on a tray or on a baking sheet. After final cooling, refrigerate for storage.

With carrot tops

Features A jar of tomatoes salted in this way will have not only an unusual appearance, but also a very original and memorable taste. It is advisable to take tops from large vegetables.

Ingredients:

• the main ingredient is 15-20 pieces of medium size;
• water - 1 l;
• salt is a big spoon;
• sugar - four large spoons;
• vinegar 9% - a large spoon;
• tops of carrots - four to five branches;
• aspirin - one tablet.

Technology

1. Put a portion of carrot tops in a liter jar.
2. Fill the container with tomatoes.
3. Top with small branches of tops.
4. Pour water into the pan, stir sugar and salt, boil and simmer for three to four minutes over medium heat.
5. Pour the brine into tomatoes, cover and leave for 10-15 minutes.
6. Gently pour the liquid into the pan, boil again and let it stand on medium heat for five minutes. The container with vegetables should be covered with a lid.
7. Pour the brine into the jar, wait seven to ten minutes.
8. Pour the liquid into the pan and boil for five minutes.
9. Crush an aspirin tablet and pour the powder into a jar.
10. Pour the solution into tomatoes, pour vinegar into a container, cover.
11. Allow to stand by turning the can from side to side to let out excess air.
12. When all the air bubbles come out, twist the jar, turn it upside down and wrap it with a blanket.
13. After a day, put in storage. Harvesting will be ready after two to three months.

In the pan

Features The pan should be thoroughly washed with soda or laundry soap and rinsed with boiling water.

Ingredients:

• the main ingredient is how much will go into the pan;
• salt at the rate of 350 g per 5 liters of water;
• spices to taste: garlic, black peas, basil, mint, cherry and currant leaves, dill.

Technology

1. Send tomatoes to the pan, shifting the fruits with spices, there must be a layer of greenery on top.
2. Dissolve salt in water, put on fire and boil for five minutes.
3. Cover the tomatoes in the bowl with a large plate (in diameter it should be approximately equal to the diameter of the internal walls of the pan) and pour the brine directly over the plate to the edges in the bowl.
4. Close the lid.
5. Cool. Tomatoes will be ready in a month.

With garlic filling in honey brine

Features Salted tomatoes in jars will get an exotic flavor, if you prepare them with honey.

Ingredients:

• the main ingredient is how much will go into a three-liter jar;
• salt - two large spoons per liter of water;
• honey - 1.5 large spoons per liter of water;
• parsley and garlic to taste.

Technology

1. Grind the garlic in a press and mix with finely chopped parsley.
2. Cut the stalks out of tomatoes with a sharp knife, making a depression in the middle of the fruit.
3. Into the resulting "pits" push a mixture of garlic and herbs.
4. Tomatoes send to the bank.
5. Stir in salt and honey in water, boil.
6. Drain the brine into a jar, wait ten minutes.
7. Gently pour the liquid into the pan, boil.
8. Pour into a jar, tighten the lid.

Quick recipe

Features For stomach problems, it is best to use tomato pickling recipes without vinegar. The described option is perfect for this, while the preservation will be ready after a few days. The peculiarity of the method is that salted not whole, but chopped tomatoes.

Ingredients:

• tomatoes - 2 kg;
• water - 5 l;
• salt - two large spoons;
• garlic - head;
• sugar - ten large spoons;
• dill - a bunch;
• hot pepper to taste.

Technology

1. In the jar send dill, pepper and garlic, and on top tomatoes cut in half. Put the second part of the herbs and garlic on top.
2. Boil water, stir in sugar and salt, leave over medium heat for five minutes.
3. Pour the brine into the container with the workpiece, close the lids.
4. To sustain a day at 20 ° C.
5. Cool off. Three days later, the salting is ready.

No brine

Harvesting salted tomatoes without brine involves an additional step: preparing tomato puree. This is where “illiquid” comes in handy in the form of rumpled and cracked fruits, which are not suitable as the main ingredient in other methods.

Traditional

Features Tomato mass for this recipe is prepared from overripe vegetables processed by the blender. First, remove the skin from the fruit.

Ingredients:

• whole tomatoes - 5 kg;
• tomato mass - 5 kg;
• salt - 250 g;
• currant leaves - 15-20 pieces.

Technology

1. At the bottom of the cans, spread the leaves, then lay the tomatoes, pour the fruits with salt, then again the leaves, again the main ingredient and again the salt. Continue until the containers are full.
2. Pour the tomato mass into the container.
3. Close cans and keep for six to seven days in a room where the temperature is maintained at 15-20 ° C, then transfer the containers to storage in a cool place.

With mustard

Features Salty tomatoes with mustard bribe with delicate spiciness. In addition, mustard acts as an additional preservative.

Ingredients:

• whole tomatoes and tomato puree - 5 kg each;
• salt - 150 g;
• currant leaves - 125 g;
• mustard powder - half a small spoon.

Technology

1. Make mashed potatoes from cracked and overripe tomatoes by processing the fruit with a meat grinder. Grate the mass through a sieve to free from seeds and peel.
2. Line the bottom of the cans with leaves, lay out a layer of whole tomatoes, pour over salt mixed with mustard. Then repeat the sequence: leaves - tomatoes - a mixture of salt and mustard. Continue until the banks are full. The last layer must be leaves.
3. Pour the tomato puree into the workpiece.
4. Close the containers with lids, hold for six to seven days at a temperature of 15-20 ° C, then put in a cool place for storage.

They say that if you dream of salty tomatoes, wait for changes, moreover, adverse ones. Therefore, it is better to enjoy pickles not in a dream, but in reality. Moreover, to salt tomatoes for the winter, neither culinary talents, nor exotic ingredients are required. A little free time and a couple of interesting recipes - and the original workpiece is ready.

Reviews: “Almost like a grandmother did”

I canned tomatoes according to a similar recipe, in the sense of salt-sugar-vinegar proportion. I put tomatoes, a little onion rings, carrots slices, garlic, hot red pepper a slice (or more - if sharpened), a couple of slices of red sweet pepper, peas and lavrushka, and from the greens I put only celery - a very fragrant and tasty pickle then in jar.

Belli $, http://forum.say7.info/topic46297.html

For the second year now I've been making such tomatoes - very, very tasty! and, which, for me personally, is very important, always a stable result - for 4 days the tomatoes are ideal) there has never been mold. And even my terribly finicky mom said, “Amazing! almost like my grandmother did in my childhood)) "

marra_odessa, http://www.povarenok.ru/recipes/show/86191/

The most difficult thing is to prepare cans, lids and all the ingredients, the pickling and canning process itself takes very little time. Approximately 0.5 kg of tomatoes and 0.5 l of marinade are consumed per 1 liter jar. The exact volume will depend on the size of the tomatoes.

Sasha, https://www.botanichka.ru/blog/2014/08/28/marinovannyie-pomidoryi/

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