Pickled tomatoes - how to cook green, red and stuffed cold or hot. Two in one: pickled tomatoes with cabbage Pickled tomatoes

13.02.2021

According to the principle of preparation, it does not matter in which container you are fermenting the tomato. You can cook tomatoes for the winter in a bucket, jar, basin, barrel, and so on. Choose dishes in which it will be convenient for you to do this.

There are also no restrictions on the volume of the selected container.

It is necessary to take a saucepan with the calculation of the amount of vegetables that you plan to ferment. That is, you should not take a five-liter container if you have only one kilogram of tomato, or vice versa, too small for a large amount of vegetables.

You also need to take into account the fact that you will need to place the selected container with already fermented tomatoes in a cold room or refrigerator.

Choose based on the size of the storage space you choose.

Cooking instructions

There are several ways to ferment a tomato in a saucepan. Here's a quick look at some of the most popular easy-to-cook recipes.

IMPORTANT! All recipes are sized on average for a 3-liter saucepan. There may be a slight variation in the required amount of tomatoes, depending on their size.

With cold water

For cooking you need:

Medium tomatoes - 2 kg.
Garlic - 5 cloves.
Horseradish - 1 sheet.
Dill inflorescence - 1 pc.
Currant or cherry leaf - 1 pc.
Vinegar - 20 ml.
Salt - 1 teaspoon.
Sugar is a pinch.

Preparation:

ATTENTION! Choose slightly unripe vegetables for fermentation. The crust should be firm enough. Otherwise, you will end up with tomato gruel. Also choose fruits without cracks and visible defects.

Now you know how to ferment tomatoes with cold water.

Detailed video about cold sourdough:

With mustard

Ingredients:

Tomatoes of the same size - 2 kg.
Dill - 25 g.
Bay leaf - 3 pcs.
Currant and cherry leaves - 2 pcs.

For the marinade:

Salt is a teaspoon.
Black peppercorns - 5 pcs.
Sugar - 2.5 tablespoons
Mustard powder - a teaspoon.
Water - 1 liter.

Preparation:

To prepare the marinade you need:

To boil water.
Add salt, sugar and pepper to it.
After the brine has boiled for five minutes, add the mustard.
After everything is dissolved, remove the brine from the heat.
After it cools down, pour over the tomatoes.
Place a lid on the pot and refrigerate. Cooking time is about two days.

Dry method

For cooking, you need to prepare:

Medium tomatoes - 2 kg.
Salt - 1 kg.
Horseradish leaves - 3 pcs.
Dill umbrellas - 3 pcs.
Currant and cherry leaves - 6 pcs.

Cooking process:

Do the same with the tomato as for the cold method.
Place currant leaves, cherries, horseradish and dill umbrellas on the bottom of the pan.
After tightly placing, place the tomatoes in the pan.
Put a press on the tomatoes for 24 hours.
Then place the pot in the refrigerator.
The appetizer is ready.

Storage

If you washed the vegetables well before souring, then keeping the snack container in a cool place will not deteriorate for a long time. Pickled tomatoes should always be stored at low temperatures... To do this, place them in a cellar or refrigerator.

Culinary uses

In case guests suddenly come by, you can always get a jar of pickled tomatoes and surprise with a simple but interesting dish.

Tomatoes prepared in this way can become both an independent snack and be part of any dishes.

There is a pickle recipe with the addition of pickled tomatoes.
Such tomatoes can also be added to borscht to taste.
Pickled tomatoes will perfectly complement vegetable salads.

Conclusion

Pickled tomatoes are an excellent independent snack, even on a festive table. Choose a convenient recipe for their preparation and please your loved ones delicious food... That being said, don't be afraid to experiment with spices. Perhaps you will have your own unique recipe sourdoughs. Now you don't have to worry about saving useful qualities vegetable, as pickling will preserve them.

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Choose excellent proven recipes for sauerkraut on the resource site. Try to saturate the taste of tomatoes with a variety of spicy herbs, bell peppers, different proportions of salt and sugar, horseradish and garlic. You can ferment tomatoes all year round!

With this type of pickling, tomatoes are most delicious from summer soil varieties, but greenhouse ones are not inferior in taste to them. Tomatoes of any degree of ripeness are suitable for salting, except for overripe ones. It is desirable to select fruits of the same color and size. So they will be evenly salted and leavened. The most convenient to eat are not large tomatoes with plump pulp.

The five most commonly used ingredients in sauerkraut recipes are:

Interesting recipe:
1. Thoroughly wash the tomatoes. Sort by size and degree of ripeness.
2. Chop the fruit at the base.
3. Close the bottom of the washed dish with chopped herbs, add garlic cloves, peas of bitter and allspice, a few laurel leaves, cloves, celery.
4. Fill containers tightly with tomatoes. Cover the top with fresh green dill and parsley.
5. Dissolve salt in boiled water (sugar optional). Cool the brine.
6. Pour the tomatoes to the very top. Cover with a gauze pad. Put a small weight on the tomatoes.
7. Leave the container with tomatoes in a warm place for a week.

The five fastest pickled tomato recipes:

Helpful hints:
... The gauze cloth should be rinsed periodically, as mold will collect on it.
... Prepare the amount of brine with a "reserve" of about a glass. Tomatoes absorb the brine and must be topped up as needed.
... You can pour tomatoes both with cold brine and hot.

Traditional pickled tomatoes for the winter - with garlic, mustard, currant leaves. Great recipes!

In Russia, for a long time, everything that ferments - cabbage, cucumbers, tomatoes - has been fermented. You can also ferment red tomatoes, brown and green. Ideally - each in its own jar, but you can put it in one large layer. Green on the bottom - they will ferment longer than the rest. Then brown, but on top - red. A bank is needed with a volume of 5-7 liters, in a three-liter there will be nowhere to turn around. Alternatively, ferment green and brown tomatoes in a large jar, and allocate a separate smaller jar for the red ones.

tomatoes (red, brown and green) - 4 kg;
horseradish root - 8-10 cm;
dill (greens and umbrellas);
garlic - 2 large heads;
table salt - at the rate of 70 grams per liter of water;
black currant leaves;
horseradish leaves;
celery - greens;
parsley - 1 bunch;
pure water.

To cook pickled tomatoes in jars, first wash the tomatoes, sort them according to their ripeness. We clean the horseradish root. We wash all the greens under cold water, shake off the water.

We clean two large heads of garlic. If the cloves are very large, cut into 2-4 pieces. We cut the horseradish root into plates.

Wash the jar thoroughly. Put 2-3 black currant leaves, garlic cloves, 2-3 horseradish root plates on the bottom. Add dill (herbs and umbrellas), celery, a few sprigs of parsley.

We put green tomatoes in 2-3 layers on the bottom of the jar. You can take cream tomatoes or regular round tomatoes - at your discretion.

We lay the tomatoes with a layer of greenery (as on the bottom), throw garlic, horseradish into the jar. We make the next layers from brown tomatoes.

Cover the tomatoes again with a layer of greenery. Fill the remaining space in the jar with red tomatoes. We do not compact, but we try to lay all the layers so that very little space remains between the tomatoes. Put dill sprigs, various herbs, horseradish, garlic on top.

Now you need to prepare the saline solution. It is very difficult to determine how much it will be needed, so it is better to do it in portions. For example, two liters each. Pour two liters of water into a saucepan or bowl, heat slightly. We throw in 140 grams of ordinary coarse salt (table or rock), stir until the salt crystals are completely dissolved. A sediment will collect at the bottom of the dishes, so we drain the solution very carefully or filter it through cheesecloth.

Fill the tomatoes with the strained solution to the very top so that they are completely covered. If there is not enough solution, we make another portion (per liter of water or two). Cover the jar of tomatoes with a lid (not tightly) and leave it warm for 5-7 days. After about 1-2 days, the brine will begin to ferment, become cloudy - this means that the fermentation process has begun. It is necessary to keep the pickled tomatoes in jars warm for another 3-5 days and then move them to a cool balcony or put them in the refrigerator. The fermentation process will continue there. Red tomatoes will be fully ready in 12-14 days. Brown and green ones will ferment longer, about a month.

You can start trying red tomatoes in 10 days, they will already taste good. But if you withstand the prescribed two weeks, and follow the fermentation technology, then it will turn out to be simply delicious!

On a note. It is advisable to take red tomatoes for pickling unripe so that they are dense. If you ferment cream tomatoes, they can be kept warm for 1-2 days longer than round tomatoes. Pay attention to salt - only non-iodized coarse salt (common table salt) is suitable for fermentation, fine salt or iodized salt is not used for fermentation.

Recipe 2, step by step: pickled tomatoes in jars

Tomato (medium size) - 3 kg
Petiolate celery - 1 bunch.
Garlic (head) - 1 piece
Dill (or 2 tablespoons of dill seeds) - 1 bunch.
Salt (per 1 liter of water) - 2 tbsp. l.
Sugar (per 1 liter of water) - 2 tbsp. l.

Preparing celery, dill and garlic. In India, there is a problem with dill umbrellas, so you have to bring seeds for pickling from Moscow or use, as in this case, just dill greens.

For celery, we cut off the tops with herbs, and cut the petioles into pieces about 10 cm long.

Dill can be laid whole or cut.

We take the tomatoes, wash them, wipe them dry.

And now the know-how: in order for the tomatoes to be salted in 3 days, it is necessary to cut out the place where the stalk was attached to each one. It is not difficult and does not take much time.

We cut it out carefully so that the hole is not too large, otherwise the fruit will creep when it is poured with boiling water. Earlier, for beauty, I inserted a small clove of garlic into this hole. Now I quit this occupation, because it does not affect the taste, and it takes a lot of time.

Divide the garlic into slices and peel.

We take 3 liters of water, bring to a boil, add salt and sugar.

In boiling water, literally for 30 seconds, throw celery stalks and immediately take them out with a slotted spoon.

Leave the pot with boiling water over low heat.

We begin to collect our jar: we put tomatoes, dill, herbs and celery stalks, garlic. Try to put tomatoes with holes upwards so that air comes out of them when pouring, preventing the brine from penetrating inside.

Fill all this with brine, which we had on low heat. Leave about 1 cup of brine in case the tomatoes absorb water, then you will have to add a little the next day.

We leave the jar in a warm room.

I cover the neck with a saucer. In 3 days, the brine will become cloudy, and bubbles will appear on the surface.

What is so good about salting that you can always try how ready the brine is. As soon as you find it satisfactory in acidity, close it with a lid (I mean, just close it, not preserve it!) And put it in the refrigerator. You can eat every other day.

Although this recipe does not use any spices other than garlic, dill and celery, the tomatoes are unusually aromatic and tasty. Bon Appetit!

I have given up pickling tomatoes and cucumbers for a very long time. I am not friends with vinegar, and he does not love me. And with such fermentation in brine, there is only one benefit. Tomatoes are obtained as barrels. Plus, celery stalks are just as delicious as the tomatoes themselves.

Recipe 3: pickled tomatoes in a bucket for the winter

There are different pickled tomatoes for the winter: in a saucepan, bucket, in jars. If you want to stock up a lot, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will be similar to that of barrels.

8 kg tomato;
10 pieces. dill umbrellas;
10 pieces. horseradish leaves;
20 pcs. black peppercorns;
10 pieces. allspice peas;
8-10 pcs. bay leaf;
1-2 pcs. hot pepper;
2 pcs. heads of garlic;
Currant leaves, cherries - to taste;
5 liters of water;
1 glass of salt;
0.5 cups of sugar.

We take a large bucket (12 l), wash it thoroughly, scald it with boiling water.

Prepare all the ingredients: wash the tomatoes, leaves, peel and chop the garlic, hot pepper.

Cover the bottom of the bucket with the first layer of leaves and spices. Then add the tomatoes. Next - again a layer of spices, tomatoes. And so we alternate to the very top.

We heat water in a separate bowl, dissolve sugar and salt in it. Pour tomatoes with cooled brine.

We cover with folded gauze, put a plate with a load on top. We keep it in room conditions for about a month, then we put it out in the cold. We change the gauze from time to time.

We serve chilled tomatoes, pickled in a bucket for the winter.

Recipe 4: pickled tomatoes with garlic for the winter

Very simple and quick recipe pickled tomatoes.

Tomatoes - 10 kg (how much will it take)
Dill inflorescences (umbrellas) - 1 bunch (to taste)
Garlic - 3 heads (to taste)
Parsley - 1 bunch (to taste)
For pouring 5-6 cans:
Water - 10 l
Sugar - 500 g
Salt - 300 g
Vinegar 9% - 0.5 l

How to cook pickled tomatoes: sort out the tomatoes, rinse well.

Peel the garlic. Cut into slices. Wash the herbs well.

Rinse the jars well with baking soda. Put on the bottom 3 dill umbrellas, 5-6 cloves of garlic, parsley. Fill prepared 3 liter jars with tomatoes.

Boil the brine. To do this, mix all the ingredients in a saucepan, put on fire, and bring to a boil. Simmer for 5 minutes over medium heat. Refrigerate.

Pour the filled jars with boiled cold brine, add dill on top of the umbrella.

Close the jars with nylon lids and put the pickled tomatoes in the basement or on the lower shelf of the refrigerator.
Bon Appetit!

Recipe 5: pickled tomatoes with peppers in a saucepan for the winter

recipe on how to cook delicious pickled tomatoes in a saucepan. Cold cooking recipe with photo. They turn out like from a barrel, very tasty !!!

ripe tomatoes - 5 kg;
Bulgarian pepper - 1 kg;
horseradish leaves;
black currant leaves;
umbrellas or dill seeds;
cherry leaves.

water - 5 l;
non-iodized salt - ½ cup (200 ml glass);
mustard powder- 2.5 tbsp. l.

Thoroughly wash out the container in which we will salt the tomatoes. This can be an enamel pot or a chip-free bucket. You can use glass or ceramic dishes, but an aluminum pan will not work. We sorted out the container, now we are preparing the greens. We cut the washed horseradish leaves, and if the horseradish leaves are small, then put them whole. We also wash out the cherry and currant leaves, add them to the horseradish. You can add dill, parsley, tarragon and other herbs. Garlic is optional.

Put a layer of tomatoes on the bottom of the pan, covered with spicy herbs. We take tomatoes for pickling of the same size, with dense pulp.

Then cover these tomatoes with some more greenery.

Then you can put the Bulgarian pepper in the second layer in the pan. We wash out the pepper, cut a circle around the stalk. Through the cut hole we take out the testis together with the seeds. We put the pepper under running water to wash it inside and remove the remaining seeds. Put the pepper in a saucepan. If you wish, you can not cut the core with seeds in the fruit of the pepper, but pickle the whole pepper.

Sprinkle greens on top of the pepper. Place another layer of tomatoes on the pepper and herbs.

Cover the vegetables with the remaining herbs on top. Now we are preparing the brine. To prepare the brine, we use filtered or well water. According to the recipe, we calculate the amount of salt and dry mustard for the required volume of water. Pour the salt into the water, mix gently until the salt is completely dissolved in the water. Continuously stirring the brine, add mustard powder to it according to the recipe. Then pour the tomatoes with bell pepper brine so that it completely covers the vegetables.

Cover the entire contents of the pot with a clean board or large flat plate. We put oppression (an incomplete three-liter can of water), and cover it with gauze on top. We take out the pan to the cold. After a few days, when the vegetables are saturated with brine and settle in the pan, the oppression can be removed. In the cold, tomatoes and peppers will be salted for a month or two.

Cold pickled tomatoes in a saucepan are a great addition to your main course.

Recipe 6, simple: delicious tomatoes for the winter (step by step)

Those who have tried pickled tomatoes know perfectly well that such a dish is worthy of the highest praise, even capricious gourmets will appreciate them. True, in order to be able to please relatives with such a snack, you will have to work a little, but for those who are not afraid of difficulties, the reward, in the form of praise from loved ones, will not keep you waiting. This tomato recipe has become the favorite in my family.

Tomatoes for such a sourdough should be chosen firm and in no case wrinkled. Tomatoes of the "Cream" variety are best suited, they can be taken both ripe and slightly unripe.

This recipe is convenient in that you can salt tomatoes in any dish convenient for you, be it a large saucepan, barrel, or if there is not a large enough container, in three-liter jars, as I do, the main rule is a lot of herbs and seasonings, and of course the same good marinade.

Tomatoes 3 kg
Horseradish leaf 1 pc.
Celery sprig 1 pc.
Currant leaf 2 pcs.
Dill sprig 1 pc.
Salt 3 tablespoon
Garlic clove 3 pcs.
Cloves 4 pcs.

Rinse the soda cans and sterilize after thorough rinsing. Large jars are best steamed by placing them on top of a pot of boiling water or a boiling kettle.

Rinse the selected 3 kg tomato thoroughly, remove the stalks.

Now you can start greenery, for one three-liter jar, I take a horseradish leaf, a couple of currant and celery leaves, and a sprig of dill. They will need to be washed, coarsely chopped and mixed.

At the bottom of each jar, place 1/3 of the cooked herbs, one bay leaf, 4 cloves and three cloves of garlic.

Place prepared tomatoes tightly in jars, alternating them with herbs, as shown in the photo.

Then we start preparing the brine. To do this, boil 2 liters of water (for one jar), add three tablespoons of salt to it, stir and cool to room temperature, after which, pour the prepared brine into the jar to the very top. After, we cover the jars with lids and leave them in room temperature 3-4 days, after the expiration of the time, we put it in a cold place.

Literally in 3-4 weeks, the dish will be ready and delicious tomatoes can be tasted by the whole family.

Recipe 7: pickled tomatoes with cold water (with photo)

1.5 kg of tomatoes,
1/3 tea. l. granulated sugar
1 tables. l. salt,
4-5 cloves of garlic
5-7 pcs. peppercorns
3-4 pcs. bay leaves
a little dill,
20 grams of 9% table vinegar.

At the bottom of the enamel pan, put all the necessary aromatic spices: peeled garlic cloves, bay leaves and peppercorns. We will also send washed dill twigs there.

Wash the tomatoes and place them in a saucepan on top of the spices. We take dense tomatoes so that they do not burst during the fermentation process, the appearance will immediately deteriorate in such vegetables.

The theory of an ideal snack is that the snack should be simple, affordable, tasty, and the pickle should be treated with it in the morning. I will not argue that the most ideal appetizer is, it’s not a shame to put it on the table, and if it’s eaten, it’s not a pity! This is a classic. But remember, what is more pleasant to have a snack? Cabbage or a crispy, tasty and aromatic pickle? And a pickled tomato? Pickled tomatoes are the perfect snack!

I remember 20 years ago, in my grandmother's village they always fermented everything that was fermented. Cucumbers, cabbage, tomatoes. They didn't waste much time on trifles! So ... just a barrel. By a huge oak barrel! In the cellar. And then, in the winter cold, they jumped out into the cellar, with their bare hand dug out everything they wanted from the icy slurry - pickled tomatoes, cucumbers, and ate a vigorous rural pervak.

I'm still not quite sure how to say correctly - pickled tomatoes or pickled tomatoes. But not pickled - that's for sure!

As a matter of fact, salting, pickling and pickling are methods of food preservation that increase the shelf life of food and change its taste. The essence of these methods is to change the properties of the brine in which food is preserved so as to practically stop the development of harmful bacteria.

The intricacies are difficult to understand. But, as far as I understand, salting is the preservation of products in salt or saline solution. The salt dehydrates the product and increases the shelf life. This is how meat, bacon, game, fish are salted. This is how corned beef and ram are made. Fermentation is something between salting and preservation with biological acids. Salt itself is a preservative, and lactic acid bacteria, which "distill" sugar into acid, additionally preserve the product and give it a unique taste.

Pickling is preservation with acids, often ordinary vinegar. The acid kills bacteria and soaks the marinade into the product itself.

Correct me, the process by which we procure sauerkraut, tomatoes in a barrel, etc. - classic pickling. This is our tradition! Everyone has their own pickling recipes. I remember at my grandmother's that the recipes for fermenting everything were written with a chemical pencil on a scrap from a newspaper issued in the 30s, and were kept behind the iconostasis.

Usually we fermented tomatoes in large quantities and for "everyone." And then they threw them in the cellar from the barrel into the bucket and carried them home. But a lot of water has flowed under the bridge since then. Now we ferment in jars in the refrigerator. And I'll tell you - no worse. Our pickled tomatoes are just wonderful!

It takes a little inspiration to ferment tomatoes properly. Pickled tomatoes - not that, too tasty, but not that! This year, I confess, I was a little confused with the recipe. I fermented tomatoes according to the combined recipe “friend / foe”. So thanks to one friend of a pensioner. I also consulted with my mother. But it worked out !!!

Pickled tomatoes. Step by step recipe

Ingredients (2 3 liter cans)

Tomatoes (cream, plague) 3 Kg
Pickling broom taste
Garlic 1 head
Black peppercorns, allspice peas, cloves, bay leaves, non-iodized rock salt taste

In two three-liter glass jars fits exactly 3 kg of tomatoes - large "cream". Well ... plus / minus a couple of pieces.
Small tomatoes for pickling
We also need a "broom" for salting, as for. The composition of a broom is always a thing in itself. It is created by bazaar grandmothers, always in different ways, but always very good. The broom includes horseradish leaves, cherry branches, currants, dill along with seeds, and sometimes fennel.
Salting broom
Tomatoes are better than cream. For some reason, they got used to cream. These varieties are intended for canning, and contain significantly more dry matter. It is important that there is no white stem inside the tomato. This is bad manners. The inside of the tomato should be exceptionally uniform red.
Ideal tomato for pickling
Wash the tomatoes with cold water. Be sure to cut off the ponytails, remove the spoiled ones, if there are any.
Wash the tomatoes
Next, you need to wash the "broom" and cut it into pieces as long as a match. This can be done with a regular knife. The chopped broom must be mixed so that the composition becomes more or less homogeneous.
Cut the broom into match-length pieces
Put a large handful of brooms in each jar to cover the bottom of the jar. The same amount should remain.
Put greens in the jar at the bottom
In each jar, throw in 2 bay leaves, 10 black peppercorns, 2 clove buds, 3 allspice peas.
Next is the saline solution. One three-liter jar you need about 50-60 grams of salt. This is the most difficult moment in the process - guessing the salt. Considering that part of the jar space is occupied by tomatoes, it is impossible to say how much water there will be. Therefore, we focus on the amount of salt in the jar.
Dissolve 100-120 grams of coarse rock salt in 0.5 liters of boiling water, God forbid not iodized. Common rock salt, which is now sold in 1.5 kg bricks, with blue packaging.
Still hot solution we pour equally into cans , right on the broom and spices.
Pour in brine and add spices, garlic
Next, put the tomatoes in the jars. You should not push too hard. Although this is not fundamental. Arrange the unpeeled garlic cloves with the tomatoes. Lay the remaining chopped broom on top of the tomatoes. You can also make a broom layer in the middle of the can. But the jar is small, what is at the bottom and top will be enough.
Put tomatoes in jars
The rest is quite simple. Top up a regular jar cold water- to the very top. Cover the jar with a nylon lid so that it is airtight and gently shake the jar, turning it over so that the salt spreads evenly throughout the volume.