Cold salted tomatoes

Cold salted tomatoes allow you to preserve the vitamin vegetable for the winter with maximum benefit. Lactic acid fermentation, which occurs during cold salting, enriches the workpiece with useful lactic acid. It is a natural preservative and will keep the tomatoes from spoiling.

Secrets of cold pickling tomatoes

Cold salting differs from hot salting in the temperature of the brine and the time required for salting. To get salted tomatoes of high taste, you need to take into account all the subtleties of the process. Start by choosing the right variety of tomatoes for pickling.

• Tomatoes are selected with the same degree of maturity.
• Their pulp must be dense, otherwise they will simply fall apart in the barrel.
• You can salt both fully ripe and completely green fruits with equal success, but you cannot mix them in the same bowl - it will take different times for salting.
  Advice! Green tomatoes contain a lot of solanine, which is poisonous. Part of it decomposes when salted, but many unripe salted tomatoes cannot be consumed immediately.
• The size of the tomatoes is also important. In order for the salting to be uniform, they should be approximately the same in size.
• The last point is sugar content. For full-fledged fermentation, it must be high, so sweet tomatoes are chosen.

If desired, it is quite possible to add other vegetables to tomatoes, however, the taste of the final product may be unusual. If this is important, only tomatoes are salted.

One of the most important ingredients is spices and spices. Their set and quantity directly affects the taste of fermentation. Traditionally, when salting a tomato for the winter, they add it in a cold way:

• horseradish leaves, cherries, currants;
• dill in umbrellas;
• celery;
• tarragon;
• savory.

The last herb should be added in small quantities. All types of peppers, clove buds, cinnamon sticks are suitable for spices. Sometimes, when salting, mustard is added in grains or in powder.

Salt is taken only coarsely and without any additional additives. The standard brine for pouring is 6%: for each liter of water, 60 g of salt is required. You can take a little less, but you cannot greatly reduce its amount. Many recipes for salted tomatoes contain sugar in a cold way - it enhances the fermentation process.

Since childhood, many are familiar with the taste of cask pickled tomatoes. It is in this container that the most delicious tomatoes are obtained. But not everyone has barrels; it is quite possible to get a tasty preparation in a saucepan or even a bucket. A glass jar is also suitable, but a large one - at least 3 liters.

The container has been selected, selected tomatoes and spices are prepared - it's time to start pickling.

Cold pickled tomatoes are ready in a month or so. This is how long it takes for the fermentation process to completely end, and the product has acquired that unforgettable and unique taste. The best cold tomato recipes for the winter are described below.

Cold salted tomatoes in a saucepan

The recipe for pickled tomatoes in a saucepan is perfect for those who don't need a lot of them. It is very convenient to put the pan on the balcony and use the preparation until frost.

You will need:

• 4 kg tomato of the same ripeness;
• 6 bay leaves;
• head of garlic;
• 10 peas of black or allspice;
• 6 dill umbrellas;
• 2 tsp mustard (powder).

Optionally, you can add two hot pepper pods. The amount of brine depends on the size of the tomatoes, they should be covered with it. For every liter of water, you will need to put 2 tbsp. l. salt and 1 tbsp. l. granulated sugar.

Preparation:

1. The washed vegetables are placed in a saucepan along with spices, herbs and peeled garlic.
2. Prepare the brine by adding mustard.
3. Pour it into a saucepan, let it stand in the room for about 5 days.
   Important! To prevent the tomatoes from floating up, a wooden circle or a saucepan lid is placed on top, placing a piece of white cotton cloth under it.
4. They are taken out in the cold, but not in the cold.
5. After a month, you can take a sample.

How to cold pickle tomatoes in a bucket

Salted tomatoes in a bucket are another hassle-free way to preserve healthy vegetables for the winter. True, you cannot put such a container in the refrigerator. It is advisable to have a cool basement. Before you salt the tomatoes in a bucket, you need to figure out what it should be made of: the best option is enameled dishes, good quality pickling is also obtained in plastic, but only in food.

For every 3 kg of tomatoes you will need:

• 5 g each of celery and parsley;
• 25 g of currant leaves;
• 50 g of dill with umbrellas.

The brine for this amount of tomatoes is prepared from 3.5 liters of water and 300 g of salt.

For spiciness, you can cut 1-2 hot pepper pods into a bucket.

Salting:

1. Boil water with salt and cool.
2. The washed greens are poured over with boiling water. Divide it into three parts: one is laid on the bottom, the second is in the middle part, the rest is poured from above.
3. Place herbs and vegetables in a bucket. Iron a clean towel or piece of gauze and spread over the tomatoes. A ceramic, cleanly washed plate is placed under a small load.
4. One day is enough to start fermentation. After that, the workpiece is taken out to the basement.

Tomato recipes for the winter in a bucket allow you to pickle and completely green fruits. This is a great way to prepare a tasty and healthy preparation from tomato "illiquid assets".

You will need:

• as many green tomatoes as fit in a bucket;
• 5-6 hot peppers;
• dill, fresh or dried, but always with umbrellas;
• 1-2 heads of garlic;
• peppercorns and bay leaves.

For every liter of brine, water is required, Art. l. granulated sugar and 2 tbsp. l. coarse salt.

Salting:

1. Green tomatoes are denser than red ones - it is imperative to pierce them at the stalk.
   Advice! Larger fruits will require a cruciform incision at the stem.
2. The bottom layer of pickles consists of tomatoes and garlic, it is shifted with herbs and spices.
3. Layers alternate, spices should be on top.
4. The fermentation is poured with prepared brine, the oppression is set, placing a thin napkin and a ceramic plate underneath.
5. After a couple of days, the bucket is taken out into the cold.

Cold pickling tomatoes in jars

It is possible and necessary to salt tomatoes in a cold way in jars. It is this method that will allow those who can only store it in the refrigerator to enjoy such a delicious product. In order for pickled tomatoes in a barrel method in jars to have the necessary sharpness, the recipe provides for the use of vinegar: 1 dessert spoon per three-liter jar.

You will need:

• red dense tomatoes 2 kg;
• head of garlic;
• Art. l. granulated sugar;
• 2 tbsp. l. salt.

Spices can be anything, but you can't do without horseradish leaves and dill umbrellas.

Salting:

1. Banks in this case should not only be cleanly washed, but also sterilized.Pure greens are laid at the bottom of them.
2. Tomatoes should be pierced at the stalk and placed in jars. Between them should be pieces of horseradish leaves and garlic cloves, cut into thin slices.
   Attention! When stacking tomatoes, leave an empty space of 5-7 cm to the neck of the jar.
3. Salt and granulated sugar are poured directly on top of the tomatoes, and vinegar is also poured there.
4. Banks are filled to the brim with cold boiled water.

The barrel tomatoes in the jar, the recipe for which is given above, are stored in the cold. If, 3 days after the start of fermentation, the brine from the cans is drained, boiled and sent back, such a blank can be rolled up with metal lids and stored in the room.

Tomatoes like casks in a saucepan

Salted tomatoes in a saucepan like barrel can be prepared according to the following recipe. The amount of ingredients depends on the volume of the container and on your taste preferences. For those who like "vigorous" tomatoes, you can put more horseradish root, garlic and hot pepper. What should be in the salting:

• tomatoes;
• horseradish leaves and roots;
• dill umbrellas with a stem;
• chilli;
• garlic;
• currant leaves.

You can also add spices - peppercorns and bay leaves.

Salting:

1. The pot is scalded with boiling water. The bottom is covered with half of the greenery.
2. Lay out the tomatoes: harder - down, softer - up. Cover with the remaining herbs.
3. Boil water and dissolve salt in it at the rate of 70 g per 1 liter. The cooled brine is poured into a saucepan.

You can try salting no earlier than a month later.

Barrel tomatoes in a bucket

It is more convenient to salt tomatoes in a bucket if it is ten liters. It is for this volume that the recipe is designed. If the container is smaller, you can adjust the amount of ingredients, the main thing is to observe the proportions.

Would need:

• tomatoes - about 10 kg - depending on their size;
• 10 cherry, oak and currant leaves;
• 1 large or 2 medium-sized garlic heads;
• horseradish root and leaf;
• 6 dill umbrellas with herbs and stems.

5-7 laurel leaves and some peppercorns will be useful.

For the brine, boil 10 liters of water with 1 glass of sugar and 2 glasses of salt.

Salting:

1. Ripe tomatoes are pricked in the area of ​​the stalk.
2. Lay them on a layer of greenery, remembering to add it as the bucket fills. Spices and garlic are also distributed. There should be greenery on top.
3. The contents of the container are poured with cooled brine and a plate with a load is placed, under which a clean gauze or cotton napkin is placed.
4. They are taken out in the cold after a couple of weeks.

Recipe on how to salt tomatoes in a barrel

Tomatoes in a barrel for the winter are a classic pickling. In this case, the best conditions for fermentation are created, and the tree gives the tomatoes a unique taste and aroma. Salting tomatoes in a barrel is no more difficult than in any other container - the only difference is in volume.

It will be needed for a twenty-liter barrel:

• 16-20 kg of tomatoes;
• cherry, oak, currant and grape leaves - 20-30 pcs.;
• dill umbrellas with stems - 15 pcs.;
• 4 garlic heads;
• 2 large horseradish roots and 4 leaves;
• parsley sprigs - 3-4 pcs.;
• 2-3 chili peppers.

1.5 kg of salt is diluted with 20 liters of water.

Salting:

1. Cover the bottom of the barrel with dill leaves. Lay every 2 layers of tomatoes with garlic, pieces of horseradish root and chili pepper.
2. There should be herbs on top.
3. Tomatoes filled with brine are covered with gauze and cargo.
4. After 5 days of fermentation, the tomatoes in the barrel are brought out to the cold.

Barrel tomatoes in a plastic bucket

This salting option is no worse than others. You can salt tomatoes in a plastic bucket if it is intended for food purposes. If you are taking dishes with a volume of 10 liters, you will need:

• 5-6 kg of medium sized tomatoes;
• 2 horseradish roots;
• a bunch of parsley and dill;
• 2 chili peppers
• 4 bell peppers;
• 2 garlic heads;
• 2-4 bay leaves;
• peppercorns.

A glass of sugar and 1.5 cups of salt are dissolved in 10 liters of boiled water.

Salting:

1. Horseradish root and pepper are cut into vertical strips.
2. Lay some greens and tomatoes, layering them with garlic, pieces of pepper and horseradish.
   
3. The top is covered with greenery.
4. After the brine is poured, the container is placed in a cool place for fermentation. Tomatoes are ready in 2-3 weeks.

Cold pickling of tomatoes for the winter with garlic

It is difficult to imagine salted tomatoes without adding garlic. Both the taste and the aroma are not the same. But everything needs a measure. Too much garlic can ruin the taste of the pickles. In this recipe for salted tomatoes in 3 liter cans, it is just right.

Would need:

• tomatoes - as needed;
• half a small carrot - cut into washers;
• parsley root - cut into rings;
• a small piece of horseradish root and chili;
• parsley - a couple of twigs;
• garlic cloves and peppercorns - 5 pcs.

For brine, you will need to dilute Art. l. salt with a slide in 1 liter. water. A can of this volume will require a little more than 1.5 liters.

Salting:

1. Everything except tomatoes is placed on the bottom of the dish.
2. Tomatoes are stacked tightly.
3. Pour the brine to the top, close with plastic lids.
4. Let it roam in the fridge or basement for 10 days.
   Advice! The end of the fermentation process can be determined by the cloudiness of the brine.
5. Art is poured into each jar. l. calcined oil so that there is no mold.
6. The product is ready in 1.5 months.

How to cold salt tomatoes with herbs
It is the greens that give the salting such an amazing taste and aroma. Her choice is the prerogative of the hostess. In this recipe for salted green tomatoes, it is substandard. Salt in a saucepan or large bucket.

You will need:

• green tomato - 12 kg small or 11 kg medium;
• 15 laurel leaves;
• mint, dill, parsley - 350 g;
• cherry and currant leaves - 200 g;
• ground black pepper - 2 tbsp. l.

Sprinkle tomatoes with sugar - 250 g. For a brine for 8 liters of water, 0.5 kg of salt is needed.

Salting:

1. Vegetables are laid in layers: greens, tomatoes, sprinkled with sugar.
2. Pour in brine.
3. Set the oppression and store in the cold for about 2 months until tender.

How to cold pickle tomatoes in a bucket with horseradish

Horseradish is an excellent antiseptic, it prevents tomatoes from spoiling. With so much of it, they remain lightly salted until spring. For a capacity of 10 liters you will need:

tomatoes;

• 6-8 cloves of garlic;
• 6 sheets of currants and laurel,
• 4 dill umbrellas;
• 3 cups grated or minced horseradish.

Brine from 8 liters of water, 400 g of salt and 800 g of sugar.

Salting:

1. Tomatoes and greens are laid in layers, it should be the first and last layer.
2. Sprinkle the tomatoes with chopped horseradish.
3. Pour with brine and set the oppression.
4. Take out into the cold.

Recipe for barrel tomatoes in a bucket with horseradish, cherry and currant leaves

Cold barrel tomatoes cannot be obtained without the addition of horseradish leaves, cherries and currants. They will add vitamins and preserve the product.

You will need:

• tomatoes - how many will fit in the bucket;
• dill umbrellas with stems 6 pcs.;
• sprigs of parsley and celery - 3-4 pcs.;
• 2 heads of garlic;
• 10 sheets of currants and cherries;
• 3 horseradish leaves.

Peas and bay leaves are added from the spices. A little bit of everything.

Brine from 10 liters of water, 1 glass of salt and 2 - sugar.

Salting:

1. The bottom of the bucket is covered with greens.
2. Tomatoes are laid, shifting with garlic, sprigs of herbs and dill.
3. Pour with brine and put oppression, not forgetting to put gauze.
4. Ready in 3-4 weeks.

Storage rules for salted tomatoes

According to GOST, salted tomatoes are stored at temperatures from -1 to +4 degrees and relative humidity of about 90%. At home, such storage parameters are difficult to comply with, but desirable. It is good if you have a basement where it is cool.If it is not there, and there is only a balcony, so many vegetables are salted to eat them before frost. In other cases, they get by with a refrigerator.

It is very important to avoid mold growth. To do this, a gauze or linen napkin is changed once a week, washed and ironed.

Conclusion

Cold-salted tomatoes are easy to cook, store well and eat quickly. Everyone can choose a recipe according to their taste and capabilities.

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