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It’s time to pick tomatoes, and it’s time to salt them. Especially since the summer is running out and you need to hurry up to stock up on our favorite preparations for the winter. You can do this in different ways — each is good in its own way. We offer you to refresh your memory of the most popular recipes, and at the same time get acquainted with new, unusual variations of tomato pickling.
The classics are immortal
Let’s start with the simplest recipe for canning tomatoes-using the hot method with the addition of vinegar. We wash and dry medium strong tomatoes — we take as many as will fit in the jar. At the bottom of the sterilized jars, we put any greens, 5-6 cloves of garlic, horseradish leaves and 3-4 peas of allspice. Then we lay the tomatoes, pour boiling water and stand for 10 minutes. Now we drain all the water into the basin, dissolve 3 tablespoons of salt and 1 tablespoon of sugar in it. Bring the marinade to a boil, add 1 tbsp. l. vinegar 9 %, again pour the tomatoes in jars and roll up the lids. We turn them upside down and wrap them with a warm blanket.
Vegetable sweetness
Salted tomatoes can be sweet. This recipe for salting tomatoes for the winter is very popular. We wash the tomatoes, ideally of an oblong shape, cut in half. At the bottom of the sterilized jars, put 2-3 sprigs of fresh dill and a couple of cloves of garlic. Fill the jars tightly with tomato halves, pour boiling water for 5 minutes and drain the water into a saucepan. Add 2 tbsp. l. vinegar 9 %, 100 g sugar, 1 tsp salt, 2-3 bay leaves and 6-8 peas of allspice, boil from the moment of boiling for 3 minutes. Pour hot marinade tomatoes in jars, roll up the lids and wrap up with a blanket.
Cold calculation
Salting tomatoes for the winter with a cold method is another proven option. First, we cook the marinade from 2 liters of filtered water, 75 g of coarse salt, 1 tbsp. l. vinegar essence 70 % and 1 tbsp. l. sugar. While the marinade is cooling, we wash small dense tomatoes, dry them and make punctures on each with a fork. We put the tomatoes in sterilized jars, alternating with umbrellas of dill, currant leaves, garlic cloves and black pepper peas. Fill the blanks with the cooled marinade, close them tightly with plastic lids and put them in a cool, dark place. In a month, the tomatoes will be ready.
Tomatoes rule the ball
Instead of marinade for tomatoes, you can use their own juice. At the bottom of the sterilized jars, we put a couple of bay leaves and 3-4 peas of black pepper. We fill them tightly with elastic tomatoes of medium size. We will also need about 1-1. 2 kg of soft, rather mature tomatoes, from which we will remove the stalks and pass them through a meat grinder. The resulting mass is simmered on low heat for half an hour, stirring occasionally with a spatula. Tomatoes in a jar are filled with boiling water for 5-7 minutes, drain the water and sprinkle with coarse salt. Now fill them with boiling tomato juice and immediately roll up the lids.
In green
Green canned tomatoes for the winter will find their admirers. We cut the onion and bitter pepper into rings, 10-12 cloves of garlic-plates, the horseradish stalk-oblique slices. We lay out the assorted equally in jars, add black pepper peas to taste. We cut the green tomatoes on the side, insert a petal of parsley and a clove of garlic inside each. We put them tightly in jars, fill them with boiling water, cover them with lids and leave them for 20 minutes. Then drain the water and pour 2 liters of hot marinade from 2 liters of water, 3 tbsp. l. vinegar 9 %, 2 tbsp. l. salt, 1.5 tbsp. l. sugar and bay leaf. It remains to roll up the cans and wrap them in a blanket.
Nimble tomatoes
Do you want low-salted tomatoes here and now, without waiting for winter? Make tomatoes without marinade. We wash 1 kg of tomatoes (you can take cherry), dry them and make punctures with a toothpick. We pour them into a clean plastic bag, sprinkle with any fresh chopped herbs, squeeze 3-4 cloves of garlic through a press. Pour all 1 tbsp. l. coarse salt and 1 tsp. sugar, tie the package tightly and shake its contents well. In this form, we send the tomatoes to the refrigerator for at least an hour. Do not forget to shake the package from time to time. By the way, the next day, lightly salted tomatoes will become even tastier.
Tomatoes with a light
And here is another variation of salting tomatoes in the original spicy filling. Let’s start with it. Mix 1 liter of filtered water, 1 tablespoon of salt, 150 g of sugar and 4 tablespoons of hot chili sauce in a small saucepan. Bring the marinade to a boil, dissolve the sugar and salt, pour in 100 ml of vinegar 9 %. At the bottom of each jar we put 2-3 leaves of raspberries and laurel, 4-5 peas of black and allspice, 2-3 cloves of garlic. We spread the strong yellow tomatoes tightly, pour hot marinade and put them to be sterilized in a large saucepan for 10 minutes. Now you can proceed directly to the conservation.
Velvet spice
Do you want to add a little spice to the blanks? Then the recipe for salting tomatoes for the winter in jars with mustard will be to your taste. We wash the tomatoes with a dense skin and pierce them with a toothpick. We cook a spicy filling from 1 liter of filtered water, 100 g of sugar, 50 g of coarse salt and 5-6 tbsp of ready-made spicy mustard. The last pour 150 ml of vinegar 6 % and cook the marinade for another minute on low heat. Fill the jars with tomatoes with mustard filling and put them to be sterilized under the lids for 15 minutes in a large saucepan. After that, you need to roll up the cans, turn them upside down and wrap them with a warm blanket.
Mint freshness
How else can you preserve tomatoes deliciously? We suggest experimenting with herbs and adding fresh mint. At the bottom of a liter jar, put 2 cloves of garlic, 4-5 peas of allspice and a sprig of mint. We put strong small tomatoes to the very top, alternating with mint leaves. One small bundle is enough for a jar. We cook a simple marinade from 500 ml of water, 3 tbsp sugar, 2 tbsp vinegar 9 % and 1 tbsp salt. Pour the hot marinade into a jar with tomatoes, cover with a lid, sterilize in a saucepan for 20 minutes, putting gauze on the bottom. We roll up the jar with a lid and wrap it with a terry towel. Also, instead of mint, you can use fresh basil, it will give your tomatoes a spicy note of freshness.
Oriental thing
Experiments with spices will please those who are tired of traditional combinations. Put a stick of cinnamon, 3 tablespoons of sugar, 1 tablespoon of salt on the bottom of the saucepan and pour a liter of filtered water. Bring the mixture to a boil, pour in 1 tbsp. l. vinegar 9 %, stand on low heat for a couple of minutes. At the bottom of the jar, we place 2 leaves of raspberries and currants, black and allspice, depending on the desired sharpness. We pierce the tomatoes of the “cream” variety with a toothpick and fill the jar tightly. Remove the cinnamon stick from the marinade, pour the tomatoes and roll up the jar. We turn it over and, having wrapped it with a towel, leave it until it cools completely.
Here are such summer preparations for the winter, you can easily make at home. If you have found interesting ideas for yourself in our review, we will be only glad. Even more recipes from our readers, traditional and author’s, look for on the pages of the portal “We Eat at Home”. And if there are branded salting recipes in your culinary piggy bank that you are especially proud of, tell us about them in the comments.