Top 15 most delicious recipes for canned tomato: how to salt tomatoes for the winter in jars

Traditionally, tomatoes are the most popular canned vegetable for the winter. Someone uses two or three family recipes, but many housewives are trying to make such blanks more diverse. Thanks to salting, vegetables retain the maximum amount of vitamins. Read about how to properly salt tomatoes for the winter in jars in this article.

Recipes for salting delicious tomatoes in jars

Spicy, spicy, sour, green, with horseradish or mustard - unusual and delicious recipes there are a lot of canned tomatoes. Each housewife has her own, proven over the years, blank recipe.

But sometimes you want to cook something new. We will share with you the most interesting and delicious recipes for pickles from tomato.

Pickled tomatoes in jars (like barrel tomatoes)

Ingredients:

• tomatoes (for a 3-liter jar - about 1.5 kg);
• 8 black peppercorns;
• 8 allspice peas;
• 6 bay leaves;
• 4 cloves of garlic;
• 10-20 g of mustard powder;
• hot pepper to taste;
• greens (cherries, currants, horseradish, dill).

Brine (for 1 liter of cold boiled water):

• 2 tbsp. tablespoons of coarse salt with a slide;
• white cotton fabric;
• mustard powder for dusting.

Boil water at the rate of 1.5 liters for one 3-liter can. Put all the spices, herbs and mustard in clean dry jars. Next, place the tomatoes, washed and chopped with a toothpick in several places, tightly.

Dilute salt in 1 liter of boiled water at room temperature, pour the brine into a jar with fruits. Put boiled white cotton cloth on top of the tomatoes and sprinkle a tablespoon of mustard powder on it. This is done so that mold does not start to form on top.

Leave the jar without closing the lid at room temperature for 1-2 weeks. After this time, close the nylon lid (without removing the rags) and put in the refrigerator for final ripening.

Readiness will come in 2-4 weeks. During this time, the brine may evaporate a little or mold may appear on top - then you need to top up the water, and replace the rag with mustard with a new one.

Read also:

Top 15 best recipes for pickling instant green tomatoes.

How and what to feed tomatoes after planting in the ground.

The best recipes for beetroot jam.

Tomatoes with onions and spices

Ingredients:

• 3 kg of tomatoes;
• 200 g of greens;
• 1 head of garlic;
• 100 g of onions.

Marinade:

• 3 liters of water;
• 2 tablespoons of salt;
• 9 tablespoons of sugar;
• 2-3 pcs. bay leaf;
• 3 pcs. peppercorns;
• 1 cup 9% vinegar

The tomatoes should be washed. Steam the jar, put chopped herbs (dill, parsley, cherry leaf), garlic on the bottom, add 3 tablespoons of vegetable oil, then put the tomatoes, onion rings on them.

Marinade: boil water with salt, sugar, pepper, bay leaf, pour in vinegar. Pour tomatoes with a not very hot marinade and sterilize for 15 minutes. Roll up the banks. Can be consumed after a month or stored in a cool, dark place until winter. Store in refrigerator after opening.

Pickled cherry tomatoes with garlic and vinegar

Ingredients for 1 L can:

• tomatoes;
• 3-5 pcs. bay leaf;
• 5-6 peas of black pepper;
• 5-6 pcs. garlic;
• a sprig of parsley.

Marinade for 1.5 liters of water:

• 2 tbsp salt;
• 5 tsp Sahara;
• 1 tbsp vinegar.

Wash the tomatoes, sterilize the cans, boil the lids for 5-10 minutes. Put bay leaf, pepper, garlic (1 clove, cut into 4 pieces), a sprig of parsley at the bottom of the jar.

Put tomatoes in a jar, pour boiling water over for 5 minutes. Then pour the water into a saucepan, boil, salt, add sugar, vinegar. Pour marinade over tomatoes, roll up, wrap with a blanket. Pickles are ready to eat.

The hot way to pickle tomatoes with carrot tops

For a 3-liter jar you will need:

• tomatoes;
• 3-4 branches of carrot tops;
• 5-6 cloves of garlic;
• 1 carrot.

Marinade:

• 1.5 liters of water;
• 3 tbsp each with a slide of salt and sugar;
• 3 tsp 70% vinegar essence;
• 2 carnations;
• 5 allspice peas.

Pierce the tomatoes with a toothpick, put in a jar, placing sprigs of carrot tops, garlic and carrots, cut into rings, on the bottom. Pour boiling water over, cover, cool slightly.

Drain the water into a saucepan, put salt, sugar, cloves, pepper, add 0.5 cups of boiled water, bring to a boil, turn off the stove. Pour in the vinegar essence, pour the marinade over the jar up to the neck and twist. Turn over and wrap until it cools completely. Can be served immediately.

Tomatoes with cloves

Ingredients:

• salt - 2 tsp;
• sugar - 1.5 tbsp. l;
• table vinegar - 2 tbsp. l;
• garlic - 5 cloves;
• cloves - 5 pcs.;
• bay leaf - 3-4 leaves;
• pepper - to taste;
• tomatoes - as the jar is filled.

Preparation:

1. Prepare a liter glassware: rinse it thoroughly with baking soda and wipe it dry. Wash the tomatoes.
2. Put all the spices with cloves on the bottom and fill with tomatoes to the very top.
3. Boil filtered water and pour into containers. Let stand for about 10-15 minutes, pour this water into an enamel saucepan and, adding the marinade components (salt and granulated sugar), boil. Pour the jars with the resulting brine and pour in the vinegar. Roll up the covers.
4. Put upside down in a warm place, wrap and leave to cool completely. Then put away for storage. You can serve immediately, or you can let it marinate.

Cold mustard tomatoes

Ingredients:

• tomatoes;
• black currant leaves - to taste.

Brine:

• water - 10 l;
• sugar - 2 cups;
• salt - 1 glass;
• bay leaf - 15 pcs.;
• allspice peas - 1 tsp;
• black peppercorns - 1 tsp;
• mustard powder - 100 g.

Rinse slightly unripe fruits, put in a bucket or saucepan, sprinkle with black currant leaves. Cover the bottom with leaves.

Prepare the brine: add sugar, salt, bay leaves, a teaspoon of mashed allspice and hot pepper to the water. All this should be boiled, cooled and a pack of dry mustard added. Stir and let stand.

When the brine becomes transparent, slightly yellowish, you can pour the tomatoes. Put a clean cloth on top and bend. Tomatoes under oppression should withstand a month.

Salted tomatoes with grape leaves

Ingredients:

• 2 kg of tomatoes;
• 200 g of grape leaves;
• 1 liter of water;
• 100 g sugar;
• 50 g of salt.

Wash the tomatoes, prick with a fork from the side of the stalk, put in a jar, layering them with thoroughly washed leaves. Dissolve salt and sugar in water, pour three times with a boiling solution. Roll up after the third pouring. Ready to eat in a week.

Salted spicy tomatoes with cinnamon

Ingredients:

• 5 kg of tomatoes;
• 10 bay leaves;
• 1/2 tsp ground cinnamon;
• 2 tbsp salt (for brine).

Rinse the tomatoes, put them in sterilized jars, pour in boiling water, leave for 20 minutes, drain the liquid, pour again with new boiling water for 20 minutes, then repeat the procedure again.

Bring the water drained after the third pouring to a boil, add salt, put cinnamon and bay leaves, boil for 5-7 minutes over medium heat, pour tomatoes, roll up the jars, turn over and let them cool. Tomatoes, rolled in jars, can be consumed immediately, or you can let it brew.

Cold pickling tomatoes with vinegar

Ingredients:

• dense ripe tomatoes;
• 1 tbsp. l. 70% acetic acid and granulated sugar;
• 75 g salt;
• head of garlic;
• dill umbrella and horseradish leaf;
• 3 leaves of cherries and currants.

Sort the tomatoes, wash and make several punctures with a fork near the stalk. Wash the jars with soda and let them dry. Put horseradish greens and a dill umbrella on the bottom of the glass container.

Next, lay out the tomatoes, layering them with currant leaves, cherries and garlic cloves. Pour sugar and salt into a jar, pour over cool, settled water, add vinegar and close with plastic lids. Store in a refrigerator or cellar. You can use them in a month.

Hot Tomatoes with Citric Acid

Ingredients:

• tomatoes (medium size);
• greens (for flavor).

Marinade (based on a 3-liter jar):

• 1.3 l of water;
• 30 g salt;
• 120 g sugar;
• 2 tsp citric acid powder.

Arrange the tomatoes in washed jars, add herbs. Pour boiling water over and cover with clean lids.

While the fruits are sterilized, boil the brine from water, salt, sugar, citric acid. As soon as the brine boils, drain the water from the jars, pour the brine. Roll up, then turn over the cans and wrap them in a blanket for a couple of hours. You can use it in a couple of weeks.

reference... You can add greens of one type to the jars for a change: for example, dill in one, parsley in the other, celery in the third.

Horseradish Canned Tomatoes

Ingredients for a 3 liter can:

• tomatoes;
• horseradish leaves;
• dill with umbrellas;
• currant and cherry leaves;
• 4 cloves of garlic.

Brine:

• 2.5 liters of water;
• 3 tbsp Sahara;
• 5-6 tbsp salt.

At the bottom of the jar, lay the washed greens and tomatoes chopped with a toothpick. Pour peeled and coarsely chopped garlic there, close the top with a sheet of horseradish.

Prepare a strong brine, boil, cool slightly and pour into a jar. Withstand 2-3 days at room temperature, covered with a lid, but not clogged. When the brine becomes cloudy, put the jar in the refrigerator. Pickles will be ready in a week.

With bell pepper

Ingredients for a 3 liter can:

• tomatoes;
• 1 bell pepper.

Brine:

• 150 g sugar;
• 60 g of salt;
• 2 tbsp 9% vinegar.

Put tomatoes and sweet bell pepper cut into 6 pieces in a jar in rows. Do not add any other seasonings. Pour boiling water over. Keep covered until cool for 20 minutes. Then pour the water into a saucepan, add sugar, salt, vinegar to it (based on one 3-liter jar).

Bring the solution to a boil, pour into the jars to the top. Curls up without sterilizing. Cover with a warm blanket. Leave to cool. Tomatoes harvested in this way are sweet, tasty and store well. This salting will be ready in a month.

Tomatoes with vegetable oil

Ingredients per 1 L can:

• tomatoes;
• 2 bay leaves;
• 8 black peppercorns;
• 4 allspice peas;
• 1 onion;
• 2 tbsp vegetable oil.

For the marinade:

• 1 liter of water;
• 3 tbsp salt;
• 2 tbsp 9% vinegar;
• 15 carnation buds.

Put spices on the bottom of the prepared jars. Dense tomatoes, cut in half, put in jars, cut down, layering with onion rings.

Prepare the marinade: boil water with spices, strain, add vinegar. Pour the marinade over the tomatoes, cover and sterilize for 10 minutes. Pour calcined vegetable oil into each jar, roll up. This pickle will be ready in two weeks.

Pickling green tomatoes

Ingredients:

• green unripe tomatoes, preferably large, fleshy;
• sprigs of celery;
• garlic;
• red hot pepper.

Brine:

• for 1 liter of cold water;
• 70 g salt (coarse).

Cut the tomatoes in half lengthwise, but not completely.

If the garlic is large, then cut each clove into several slices. Cut the pepper into rings and the celery into sprigs.

Put several plates of garlic, 2-3 rings of pepper in each tomato (depending on how much you like spicy). Put a folded sprig of celery there.

Fasten everything with bobbin threads, wrapping the tomato several times in different directions.

Next, put a layer of celery twigs on the bottom of the jar, on top of a layer of tomatoes, on the sides - pepper (for amateurs), then again celery, etc.The top layer is celery.

After that, you need to dilute the salt in water and pour the tomatoes. Put under oppression. A 3-liter jar takes about 1.5 liters of brine.

When the tomatoes have stopped bubbling and the brine is clear, the pickles are ready to eat.

To salt for the winter, you need to drain the brine, boil and immediately pour the tomatoes. You can close it with a plastic lid or roll it up with an iron one. This should be done as soon as the boiling brine is poured.

Salted tomatoes in their own juice

One of the simplest and most popular recipes is canned tomatoes in their own juice. This method of harvesting allows you to maximize the natural taste and aroma of tomatoes.

Ingredients:

• black peppercorns - 6 pcs.;
• celery stalks - 1 pc .;
• salt - 1 tbsp;
• tomatoes - 1 kg;
• Tabasco sauce - ½ tsp;
• sugar - 1 tbsp;
• dill - 5 branches;
• parsley - 5 branches.

Dip the tomatoes for 1 minute in boiling water, put them in a colander and remove the skin from all the fruits. Rinse 700 g of tomatoes with cold water and place in a sterilized jar. Cut the remaining fruit in half, core and finely chop.

Place the chopped tomatoes in a saucepan and bring to a boil while stirring. The greens need to be washed, chopped and added to the pan along with salt, sugar, sauce and pepper. Simmer over low heat for 10 minutes.

Then rub the mixture through a sieve, return to the saucepan and bring to a boil again. Pour the hot juice over the fruit. Cover the jar with a prepared lid, pasteurize in a pot of boiling water for 10 minutes. Then roll up, cool and store in a cool place.

Rules for storing tomatoes, salted in jars

You need to store jars in clean, dry cellars or storerooms, protected from direct sunlight, at temperatures from 0 to +15 C and relative humidity of no more than 75%. Do not store them in damp rooms to avoid corrosion of the covers. Canned fruits and vegetables are stored from several months to one year.

Glass jars are the best suited for storage - they are the most airtight and can stand longer. Review their contents regularly. If it becomes cloudy, foamy, deposits on food or air bubbles appear, the can must be disposed of.

You should also check the expiration date, since the use of expired pickles can cause not only intestinal upset, but also lead to death. Poisoning with botulinum toxin, which is in a spoiled or poorly prepared conservation, is especially dangerous. Such poisoning leads to severe damage to the nervous system.

Conclusion

Salted tomatoes are a great addition to meat dishes and various side dishes. And step-by-step recipes for their preparation will help prepare the perfect snack for the winter, rich in nutrients and vitamins. Enjoy your meal!