Top 10 best recipes for pickling tomatoes in a saucepan: the fastest, easiest, but delicious cooking options

Every housewife has her own recipe how to pickle tomatoes in a saucepan. This method of conservation is always popular, as it saves time, and the vegetables themselves retain a maximum of vitamins and nutrients. When cold pickling is used, tomatoes are fortified with lactic acid due to specific fermentation. This substance acts as a natural preservative, so vegetables do not deteriorate and mold does not collect on them.

Features of pickling tomatoes in a saucepan

Lightly salted tomatoes occupy a special place on the festive and everyday table. They are usually served with alcoholic drinks, side dishes, meat and fish dishes. There are many recipes for such preservation, and each of them differs in additional constituent components, which directly affects the taste.

Advice! If you plan to prepare a small amount of tomatoes, cold pickling can be done in a bag.

For the successful preparation of pickling, you need to take into account the following features:

1. You need to choose high-quality ripe tomatoes without visible damage.
2. If the vegetable is large, it is better to cut it into 2-4 pieces so that it is better salted.
3. A hot marinade can be used to speed up the salting process.

Experienced housewives recommend not using aluminum dishes for making canning according to the recipes below. Otherwise, the vegetables will acquire a pronounced metallic taste. Better to give preference to enameled pots.

How to salt tomatoes with simple salting in a saucepan - the best recipes

Even 20-30 years ago, special oak barrels and tubs were used for pickling homemade tomatoes. The good thing about these containers is that they hold a lot of vegetables. However, it is not easy to care for containers during pickling and during storage. Therefore, resourceful housewives solved this problem by using ordinary pots.

Quick pickled tomatoes with garlic and herbs

You will need a marinade for this cooking method. The brine must be cooked in advance, as it should cool slightly. On average, the temperature of the liquid should be about 40 degrees so that the peel of the tomatoes does not crack.

For the marinade take:

• water - 2 l;
• salt and sugar - 2 tbsp each l .;
• vinegar 9% - 3 tbsp. l .;
• peppercorns, bay leaves and coriander seeds.

Water is poured into a saucepan, put on fire and brought to a boil. Then all the components are laid. After the liquid has boiled, pour in vinegar and turn off the heat. The marinade is left to cool.

The main ingredients are taken in the following quantities:

• tomatoes - 2 kg;
• garlic - 2 heads;
• parsley is a large bunch.

The greens are thoroughly chopped, the garlic is passed through a crusher or rubbed. In the area of ​​the tomato spout, make a cross cut and stuff the vegetables with the prepared filling.Then the tomatoes are laid out in a saucepan, poured with marinade, a plate is placed on top and a jar of water is placed on it (oppression). In such conditions, the workpiece should spend 12 hours, after which it is ready for use.

Pickled tomatoes in a saucepan: cold pickling with mustard

Many people remember from childhood how tasty green tomatoes are obtained using mustard. Now even a young housewife without experience can make preparations for the winter according to such a recipe.

You will need the following components:

• tomatoes - 5 kg;
• garlic - 1 head;
• horseradish leaves and dill;
• mustard sauce - 80 ml;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l ..

Sterilize an enameled pot with a volume of 5 liters (pour over with boiling water), then carefully grease the walls with diluted mustard. Horseradish leaves, laurel and dill are placed at the bottom of the container. Tomatoes are washed, put in a container, filled with water with pre-added salt and sugar. The pan is kept warm for 2 days, and then taken out into the cold for another 5 days.

How to pickle tomatoes in a saucepan quickly with garlic and onions

For quick pickling of tomatoes, you must use ripe red tomatoes, you can take it in the form of cream, so that the workpiece has an appetizing look. According to the recipe below, the appetizer will be ready in 2 hours.

The main ingredients needed are:

• tomatoes - 600 g;
• garlic - half a head;
• onions - 2 pcs.;
• greens to taste.

Tomatoes are cut into 4 parts, the greens are finely chopped, and the onion is cut into half rings. The next step is to prepare the marinade.

The brine is made from the following components:

• refined vegetable oil - 60 ml;
• soy sauce - 1 tbsp l .;
• liquid honey - 1 teaspoon;
• black pepper - 0.5 teaspoon;
• salt - 1 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• vinegar 9% - 2 tbsp. l .;
• ground coriander and mustard - 0.5 teaspoon each.

In a separate container, using a whisk or fork, mix the oil, vinegar, honey, soy sauce, pepper, coriander, salt, sugar and mustard. Tomatoes with herbs, garlic and onions are mixed in a saucepan. Then the mass is poured with marinade and mixed thoroughly. Leave at room temperature for 1 hour, then put in the cold for another 60 minutes, after which the vegetables are ready to eat.

Instant Stuffed Pickled Tomatoes

You can cold salt tomatoes stuffed not only with herbs and garlic, but also with other vegetables. White cabbage is considered the ideal combination in such recipes.

The following ingredients are required:

• dense red tomatoes - 1.5 kg;
• white cabbage - 2 leaves;
• bitter pepper - 1 pc .;
• cilantro, basil and parsley - 7 sprigs
• bay leaf - 2 pcs.;
• allspice - 4 peas;
• salt - 100 g;
• water - 2 l.

The brine is prepared first. For this, the water is boiled, salt, allspice and bay leaf are poured into it. The liquid is cooled a little, and during this, finely hot peppers are chopped, the garlic is passed through a press (it then needs to be salted). Greens are spread on a cabbage leaf, rolled up and finely chopped.

Chopped ingredients are combined with hot peppers and garlic. Tomatoes in the spout area are cut with a cross and stuffed with cabbage stuffing with herbs. Put the vegetables in a saucepan, pour in brine, put a press on top and leave it warm for a day. After 24 hours the tomatoes will be lightly salted, and after 3 days they will be well salted.

Cold pickling green tomatoes

Many people like cold-cooked brown and green pickled tomatoes because they retain their firm texture and harsh taste.

For cooking you need:

• green tomatoes - 1.5-2 kg;
• sugar - 1 tbsp. l .;
• salt - 2 tbsp. l .;
• pepper - 6 pods;
• spices, herbs and garlic to taste.

Garlic is spread on the bottom of the prepared pan, then tomatoes (a small incision is made on the spout beforehand), and everything is carefully covered with a layer of greens on top, observing the desired proportions.

It is better to cut the garlic and pepper into large pieces.Pickle is poured with brine made from cold boiled water and salt and sugar dissolved in it. Next, the tomatoes are warm for a day, and then they are taken out into the cold. Vegetables are ready for use after 3 days.

How to cook hot salted tomatoes in a saucepan

You can cook tomatoes in a saucepan not only cold, but also hot. In the second case, pickles will cook a little faster.

You will need the following ingredients:

• tomatoes - 1-1.5 kg;
• water -1.5 l;
• salt - 60 g;
• sugar - 50 g;
• dill - 1 umbrella;
• garlic - 5 cloves;
• hot pepper - 0.5 pod (optional);
• black and allspice - 3 peas each;
• bay leaf - 1-2 pcs.;
• cherry leaves - 2-4 pcs. (optional).

If small tomatoes are used, they are pierced in several places with a toothpick. It is better to cut large vegetables into 2-4 pieces. Dill, leaves of fruit trees, all pepper, garlic (cut in halves) are spread on the bottom of the pan. Lay tomatoes on top. Bring the water to a boil, stir salt and sugar in it (wait until it is completely dissolved).

Next, bay leaves are introduced and boiled for 2-3 minutes. The tomatoes are poured with hot brine, covered with a lid and left to salt at room temperature until the brine has cooled completely. After that, the tomatoes are harvested in the cold. After 2-3 days, the workpiece can be served to the table.

How to salt red tomatoes with cold water without vinegar and aspirin

Many housewives use aspirin as a natural preservative. Thanks to acetylsalicylic acid, conservation lasts longer and does not lose its appearance. Delicious tomatoes can be made using this preparation and without the addition of vinegar.

This requires the following components:

• tomatoes - 2 kg;
• allspice and black pepper - 3 peas each;
• bay leaf - 3-4 pcs.;
• parsley and currant leaves - 5 pcs.;
• dill sprigs - 3-4 pcs.;
• hot pepper - 1 pc.;
• bow - 1 head;
• aspirin - at the rate of 1 tablet per 1 liter of container used;
• salt - 100 g;
• water - 2 l.

Currant and dill leaves are spread at the bottom of the pan, then the tomatoes are tamped tightly, the remaining spices are added between them, the onions are cut in half rings and periodically added. Then they put water to boil, salt and sugar are dissolved in it. When the marinade has cooled, aspirin is added to it in the right proportion, vegetables are poured into it. Finally, cover the pan with a lid and place in a dark place for 2-3 weeks.

How to quickly salt tomatoes with cherry and currant leaves

The salted tomatoes for this recipe are reminiscent of those that our grandmothers once cooked in large wooden barrels and tubs.

Take the following components:

• ripe tomatoes - 1-2 kg;
• hot pepper - 1 pc.;
• parsley - 1 bunch;
• dill sprigs - 2 pcs.;
• cherry and currant leaves - 2-4 pcs.;
• horseradish - 1 sheet;
• salt - 2 tbsp. l .;
• sugar - 0.5 tsp;
• water - 1 l.

Vegetables and herbs are thoroughly washed and dried with a towel. Then the tomatoes are pierced with a toothpick. Horseradish, dill, parsley and tomatoes are put into a prepared pan, adding cherry and currant leaves between them, as well as hot pepper in pieces.

Then pre-cooled boiled water is poured into the container, in which salt and sugar must be dissolved in advance. The pan is covered with a lid and sent to a cool place for salting for 30 days. After a month, the tomatoes are ready to eat.

Pickling tomatoes with carrot tops

If the classic recipes for pickling tomatoes for the winter are already boring and you want some kind of variety, pickle tomatoes with carrot tops. True, in this case, you will have to use pre-sterilized cans and lids, as well as a seaming machine.

Required Ingredients:

• tomatoes - 15-20 small pieces per liter jar;
• carrot tops - 4-5 branches.

The brine is prepared from 1 liter of water, to which is added a tablespoon of salt with a slide, 4 tablespoons of sugar and 1 tablespoon of vinegar of 9% concentration. Wash and dry the tomatoes and tops thoroughly.First, leaves are laid out on the bottom of the jar, and then vegetables, tamping tightly.

Then they take a saucepan, pour water into it, bring to a boil, add salt and sugar. Be sure to wait until the components dissolve, bring to a boil and do not turn off the heat for about 3-4 minutes. After the vegetables are poured with marinade, allowed to stand for 10 minutes and poured into a saucepan (and so 2 times), for the third time vinegar is added to the brine, pour it to banks and roll them up with lids.

Lightly salted tomatoes with horseradish

At all times, lightly salted cucumbers with a pleasant spicy aftertaste were considered the best appetizer.

To prepare them you need:

• small dense tomatoes - 1.5 kg;
• greens - 1 bunch;
• garlic - 1 head;
• horseradish root - 1 pc .;
• black pepper - 5-8 peas;
• bay leaf - 3-4 pcs.;
• salt - 3 tbsp. l .;
• sugar - 1 tbsp. l .;
• water - 1.5 l.

The tomatoes are sorted out, washed thoroughly, dried and pierced near the stalk with a toothpick. The garlic is peeled and then cut into halves. To prepare the brine, heat the water, add salt and sugar, bring everything to a boil.

Dill, half a head of garlic, pepper, bay leaf and horseradish chopped into pieces are placed on the bottom of the pan. Put tomatoes on top of the spices and cover them with the remnants of herbs and garlic. Vegetables are poured with hot brine and left in a saucepan under a lid for 3 days at room temperature. After 72 hours, the pickles are ready.

Storage rules for salted tomatoes

To prevent the workpiece from deteriorating, we recommend adhering to the following rules:

1. It is better to store tomatoes at a temperature not lower than + 7 ° C.
2. If you leave the pot in the cold, the tomatoes will turn sour.
3. To increase the shelf life, vegetables are harvested in a place where the sun's rays do not fall.

If the hostess has doubts about the quality and freshness of the tomatoes, it is not recommended to eat them, as this can lead to poisoning.

Read also:

The most delicious recipes for pickling cherry tomatoes for the winter in jars.

A selection of the top 20 most delicious ways to pickle zucchini for the winter in jars.

Top 8 most delicious recipes for pickling peas at home.

Tips & Tricks

Additional tips:

1. If the workpiece has been opened, it is better to keep it in the refrigerator at a temperature of 0-2 ° C.
2. It is better to take tomatoes for pickling without damage and black spots.
3. Any pot should be rinsed with boiling water before use.
4. The addition of chili peppers often doesn’t make the appetizer spicy, but rather spice it up.

So that the tomatoes do not lose their natural appearance, it is better to soak them in a solution of table salt for 5-7 hours before pickling or pickling. It is recommended to change this brine every 2 hours.

Conclusion

Salted tomatoes in a saucepan, regardless of the method, can be cooked in an average of 3-7 days. Thanks to this, you will not only preserve the harvest, but also enjoy mouth-watering snacks in the autumn and even summer season. Salted tomatoes will decorate the table and enrich the taste of dishes.