How to cook pickled tomatoes in jars "Like barrel" in the cold way: recipes and tips

Every housewife has at least one proven recipe for cold pickling pickled tomatoes in jars. In such blanks, more useful substances are stored than in those subjected to heat treatment.

In the article you will find ways to pickle green fruits, "barrel", without vinegar and many other original recipes for making pickles without heat treatment.

Cold pickling tomato recipes

Cold salting differs from hot salting not only in the temperature of the brine, but also in the cooking time... The recipes below are useful for both young and experienced housewives. All ingredients in recipes are per 3 liter can, unless otherwise stated.

Green tomatoes in jars as barrels

To prepare a winter snack from unripe vegetables, choose fruits that are already starting to turn brown, and not completely green. Then they will taste like a barrel. Salt tomatoes of the same variety and size.

Ingredients:

• green tomatoes - 2–2.5 kg;
• dill umbrellas - 2-4 pcs .;
• salt - 80-100 g;
• sugar - 40 g;
• bay leaf - 2 pcs.;
• hot pepper - 1/5 of the pod;
• peppercorns - 4-5 pcs.;
• purified water - 2 liters.

Preparation:

1. Prepare the brine first. Boil water with salt and sugar. Stir until completely dissolved, cool.
2. Rinse tomatoes, dill thoroughly. Cut the fruit into quarters.
3. In prepared clean three-liter jars, put the spices on the bottom. Place the tomatoes on top.
4. Fill the jars with cold brine.
5. Close the blanks tightly with lids, put them in a cool dark place. The pickled tomatoes will be ready in about 3 weeks.

Barrel tomatoes in a jar with horseradish, cherry and currant leaves

Tomatoes in a barrel are incredibly tasty, but this container is difficult for city dwellers to find. Therefore, we will tell you how to cook a snack in glass jars, very similar in taste to a cask one.

Ingredients:

• tomatoes - 2–2.5 kg;
• dill umbrellas with stems - 4 pcs.;
• garlic - 2 cloves;
• leaves of currant, cherry, horseradish and oak - 5 pcs. everyone;
• bay leaf - 2 pcs.;
• salt - 40 g;
• sugar - 70 g;
• allspice peas - 6-7 peas;
• horseradish root - a small piece;
• vinegar 9% - 70 ml;
• aspirin - 4 tablets;
• water - 1-1.2 l.

Preparation:

1. Rinse the fruits, herbs, peel the garlic.
2. Cover the bottom of the jar with leaves (about a third of the total). Then lay the tomatoes tightly, shifting them with herbs and garlic.
3. Prepare the marinade: salt, sugar, vinegar, stir in cold boiled or purified water.
4. Pour the resulting brine over the tomatoes. Add aspirin, close with a sterile nylon cap.
5. Keep the curls at room temperature for a couple of days and then store them in a cool, dark place.

The snack will be fully ready in 1.5 months.

Important! Cask tomatoes cannot be obtained using the cold method without horseradish leaves, currants or cherries. Spices add vitamins and preserve the product perfectly.

Barrel tomatoes cold pickled without vinegar

Tomatoes prepared according to the following recipe can be tasted already 3-4 days after salting.

Ingredients:

• tomatoes - 2–2.5 kg;
• horseradish root - 10 g;
• currant leaves - 2-3 pcs.;
• cherry leaves - 3-4 pcs.;
• dill umbrellas - 3-4 pcs.;
• garlic - 5-6 cloves;
• hot red pepper - ¼ pod;
• salt - 120-140 g;
• water - 2 l.

Preparation:

1. Prepare, rinse, dry vegetables and herbs. Peel the garlic, cut into slices.
2. Put herbs, tomatoes, spices on the bottom of the jar: alternate layers until you reach almost the top of the jar (leave 5-6 cm to the neck). Place vegetables tightly to each other, but so that they do not wrinkle.
3. Dissolve the salt in cold water, fill the workpieces with the resulting brine.
4. Leave the snack in the room for a couple of days, then store it in a cool, dark place for later storage.

Read also:

Cold pickling green tomatoes in a bucket

How to deliciously cook salted green tomatoes for the winter

How to prepare unripe tomatoes for the winter

Cold salting of green tomatoes as barrels

Salted green tomatoes have a rather pungent flavor that gourmets will love.

Ingredients:

• green tomatoes - 1.5-2 kg;
• mustard powder - 20 g;
• bay leaf - 6 pcs.;
• salt - 60 g;
• hot red pepper - ¼ pod;
• sugar - 20 g;
• garlic - 3-4 cloves;
• allspice - 5 peas;
• dill - 1 branch;
• horseradish leaves - 1-2 pcs.;
• black peppercorns - from 8-9 pcs;
• water - 1.5-2 liters.

Preparation:

1. Rinse vegetables and herbs well, pat dry with a paper towel. Peel the garlic, cut into thin slices.
2. Put a sprig of dill, allspice and black pepper, bay leaf, hot pepper, horseradish leaf on the bottom of a clean prepared jar.
3. Cut each fruit near the stalk, fill the hole with a clove of garlic. Place the tomatoes in a jar.
4. Dissolve sugar and salt in clean cold water. Pour the mixture into the tomato jar.
5. Lubricate a piece of gauze with mustard and cover the blanks (this will protect them from mold).
6. Leave the jars open in a warm room for 2 weeks. Then close the blanks with nylon lids and store them in the refrigerator.

The snack will be ready in 3-4 weeks... Tomatoes prepared according to this recipe are stored all winter without losing their taste.

Salted canned tomatoes with aspirin

Fragrant spicy tomatoes cooked with aspirin taste better than vinegar.

Ingredients:

• tomatoes - 1.5-2 kg;
• currant leaves - 3 pcs.;
• cherry leaves - 3-4 pcs.;
• dill (umbrellas) - 2 pcs.;
• garlic - 2 cloves;
• salt - 20 g;
• sugar - 40 g;
• black peppercorns - 6 pcs.;
• water - 1.2 l;
• aspirin tablets - 6 pcs.

Preparation:

1. Wash, dry vegetables, herbs.
2. Put herbs, garlic, pepper on the bottom of the jar.
3. Add chopped aspirin.
4. Lay the tomatoes tightly on top.
5. Dissolve sugar and salt in cold water. Pour tomato jars with the resulting brine.
6. Close the appetizer with nylon lids.

Such blanks are perfectly stored at room temperature, which is important for city dwellers who do not have basements and cellars in their apartments.

Cold salting with vinegar according to the recipe from grandmothers

The vinegar in the composition not only adds spice to the snack, but also extends its shelf life.

Ingredients:

• tomatoes - 2 kg;
• garlic - 1 head;
• sugar - 20 g;
• salt - 40 g;
• horseradish leaves - 2 pcs.;
• dill umbrellas - 2 pcs.;
• other spices to taste;
• vinegar 9% - 15 g;
• purified water - 2 liters.

Preparation:

1. Prepare, wash, dry vegetables and herbs. Peel the garlic, cut into slices. Pierce the tomatoes at the stalks with a toothpick.
2. Put greens at the bottom of clean jars, then tomatoes, alternating with horseradish leaves, cloves of garlic and spices. Do not fill all the way to the top: leave 5–7 cm free space up to the neck of the can.
3. Fill the tomatoes with salt, sugar, pour in vinegar.
4. Fill the jars to the top with boiled cold water.
5. Close with nylon caps.

This snack is only stored in a cold room..

And more recipes for canning tomatoes:

Top 10 best recipes for pickling tomatoes in a saucepan

How tasty and unusual to prepare pink tomatoes

Pickling tomatoes with carrot tops

An unusual way of cooking tomatoes is with carrot tops. The appetizer tastes sweetish. It is most convenient to cook the fruits in a basin or bucket, and then lay them out in banks.

Ingredients:

• tomatoes - 5-6 kg;
• carrot tops - 10 branches;
• garlic - 5 cloves;
• horseradish leaves - 3-4 pcs.;
• currant leaves - 5 pcs.;
• cherry leaves - 6-7 pcs.;
• dill umbrellas - 3 pcs.;
• salt - 50 g;
• sugar - 20 g;
• apple cider vinegar - 40 ml;
• water - 5 l.

Preparation:

1. Rinse the tomatoes thoroughly, pierce each with a toothpick. Cut the peeled garlic into slices. Wash and dry the greens.
2. Put the carrot tops, horseradish leaves on the bottom of the container. Then add vegetables in layers, shifting each of them with cherry leaves, currants and garlic. Thus, fill the container to the top.
3. Prepare the brine: dissolve salt, sugar in water, add vinegar, stir thoroughly.
4. Pour cold brine over vegetables. Put a plate with a load on top, leave at room temperature for 2 days.
5. Lay out the workpiece in sterilized jars, close the lids and store in a cool place.

Tomatoes with bay leaves

Speaking of tomatoes salted for the winter, one cannot fail to mention a simple and delicious recipe for pickling them with bay leaf. To do this, you can take both red and yellow fruits, or make an assortment.

Ingredients:

• tomatoes - 2 kg;
• dill umbrellas - 1-2 pcs.;
• bay leaf - 2-3 pcs.;
• allspice - 5-6 peas;
• salt - 20 g;
• water - 1.5 l.

Preparation:

1. Go over, wash the fruits thoroughly. Rinse, dry the dill umbrellas.
2. Put some of the dill, bay leaf on the bottom of the container. Then place a layer of spices and stack the tomatoes tightly. Top with a couple of peppercorns and one bay leaf. Add another layer of vegetables, sprinkle with dill and allspice.
3. Prepare the marinade: dissolve salt in water.
4. Fill the workpiece with brine, close with a sterile nylon cap.

Storage rules for pickles

It is better to store such blanks in a basement, cellar or other dark, cool place.... A balcony and refrigerator are also fine. Make sure that the temperature does not exceed +5 ° С (for twists with vinegar - +12 ° С) and does not fall below 0 ° С. The shelf life of tomatoes in such conditions is no more than 9 months. The exception is pickles, which were added with aspirin: they can be safely left at room temperature.

Tips

To make the salted tomato appetizer tasty and high-quality, follow general guidelines:

1. Do not use sauce, salad varieties of tomatoes for preservation.
2. Salt vegetables no later than 5-7 days after harvest. The fresher the better.
3. Choose fruits of the same size, so they are evenly saturated with the marinade.
4. Wash jars thoroughly with baking soda before use. Then they don't even need to be sterilized.
5. For salting, use hard water, ideally well or spring water.

Don't be afraid to experiment with the amount of spices and herbs. Traditional set of spices for cold pickling tomatoes:

• all kinds of pepper;
• cloves (buds);
• cinnamon (sticks);
• mustard;
• dill umbrellas;
• horseradish leaves, cherries, currants;
• tarragon;
• celery;
• savory.

Conclusion

Cold-salted tomatoes are easy to cook, and the whole process takes no more than half an hour. These tomatoes contain many vitamins and minerals. Blanks are stored for up to 9 months, and from a variety of recipes, everyone can choose an option to their liking.