We make delicious preparations with our own hands - salted brown tomatoes: the best recipes and tips for cooking

Salting brown tomatoes takes a little time. These vegetables usually don't require a lot of ingredients. There are many variations of salting.

Today we will share with you information on how you can pickle brown tomatoes: delicious blanks are made in a saucepan, barrel and even in a plastic bucket. We will detail seven of the most delicious recipes for traditional canned pickling. And, of course, we will reveal the secrets of experienced housewives.

Features of salting brown tomatoes

There is nothing complicated in the process of salting brown tomatoes: it is identical to salting red or green tomatoes.

Consider important points more:

1. Too much carrots can prevent quick salting. It is best to avoid recipes that combine carrots and brown tomatoes.
2. Brown tomatoes are usually meaty and nutritious - don't overload the recipe with complicated ingredients.
3. When serving the dish, you can add a tablespoon of vegetable oil, if you did not add it when salting.
4. Do not combine brown tomatoes with green bell peppers and white currants.

How to salt in jars

Salting brown tomatoes is identical to salting other vegetables:

1. Rinse the jars with soda solution.
2. Sterilize the jars, pour boiling water over the lids.
3. Wash the vegetables thoroughly, remove the stalks.
4. In the area of ​​the stalk, make a puncture about 10 mm deep with a toothpick or fork.
5. Place vegetables tightly in the jar.
6. Do triple hot fill or sterilization. Vinegar or citric acid can be used as a disinfectant.

Let's take a closer look at recipes for pickling in jars.

In a saucepan

note that the pan needs an enamel.

You can use as ingredients garlic, onions, any spices. It is advisable to avoid currant leaves - they can provoke the appearance of mold.

The salting algorithm is simple:

1. Make sure there are no scratches inside the pot.
2. Rinse the vegetables.
3. Fill a pot with them (just above the middle).
4. Dissolve salt, sugar, and other bulk products (spices) in cold water.
5. Put on fire. Boil.
6. Pour the hot marinade over the vegetables.
7. Stretch cheesecloth over the pot, preferably in three layers.
8. Place the pan under pressure for three days.
9. Place in a cool storage area after three days.

Important! If, when removing the gauze, you find a plaque on top, then carefully remove it with a slotted spoon. There is nothing wrong with that.

In plastic buckets

A similar container is likely to be found in every home.

Use whatever ingredients you prefer... It will work especially well with garlic, dill, onions. If you want to add leaves, then let it be horseradish or oak leaves.

Preparation method:

1. Check the plastic bucket for cracks. Rinse it well and dry it.
2. Add the tomatoes and the rest of the ingredients.
3. Boil water, dissolving salt and sugar.
4. Allow the marinade to cool, otherwise the buckets may crack or warp.
5. Pour the warm marinade into a bucket.
6. Cover with gauze.
7. Install oppression. A plate or cutting board with something heavy will do.
8. In this position at room temperature, brown salted tomatoes should be 16 days.
9. Then transfer them to a cool, dark place.

In a barrel

Cooking procedure:

1. At the bottom of the wooden barrel, place leaves of currants, cherries, grapes, oak, horseradish - whatever you want.
2. Next, lay out a thick layer of tomatoes.
3. Put garlic, onion, herbs, pepper on top.
4. Dissolve the salt in cold water. Pour the salt water into a barrel.
5. Place the green leaves, tomatoes, onions and garlic again.
6. Pour in the fill again.
7. Repeat the same the final time.
8. Install oppression. Leave the barrel under oppression at room temperature for three days.
9. Move it to a cool, dark place.
10. Try it in three weeks.

The best recipes

Cooking salted brown tomatoes is a simple matter. There are many recipes, it is difficult to spoil such a blank. Here are seven delicious recipes - after trying them, feel free to experiment with your favorite ingredients.

Take a note:

How to cook pickled tomatoes tasty and simple

Cold pickling green tomatoes in a bucket

With horseradish

Ingredients:

• 1 kg of brown tomatoes;
• 4 horseradish leaves;
• 1 horseradish root;
• 2 laurel leaves;
• 2 tbsp. l. vinegar (9%);
• 4 tbsp. l. sugar with a slide;
• 1.5 tbsp. l. salt;
• 3 cloves of garlic;
• a sprig of parsley.

Cooking method:

1. Sterilize the jars.
2. Cut the horseradish root in half. Grate part, cut the second part into rings.
3. Cut the garlic into thin slices.
4. Put bay leaves, whole garlic and horseradish in slices at the bottom of the container.
5. Pierce the tomatoes and fill half the jar with them.
6. Add chopped horseradish.
7. Put the tomatoes up to the top.
8. Place chopped parsley and horseradish leaves at the very top.
9. Put water on the stove. The first filling can be boiled in a kettle.
10. Fill the jars with boiling water, pour it in gradually. Leave to cool for 10 minutes.
11. Pour the same water into a ladle or saucepan, add salt and sugar. Stir, boil.
12. Pour vinegar into boiling water and immediately remove from the stove.
13. Fill the jars with the marinade.
14. Sterilize for 15 minutes.
15. Cap the covers and turn the blanks over. If it does not flow anywhere, then wrap the jars with something warm and dense for two days.

With garlic

Required:

• 1.5 kg of brown tomatoes;
• 7 cloves of garlic;
• 1 onion;
• two sprigs of dill;
• two bay leaves;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 2.5 tbsp. l. vinegar (9%).

Cooking method:

1. Rinse the tomatoes and make a puncture in each vegetable.
2. Sterilize the jars, keep the lids in boiling water.
3. Cut the onion into large rings.
4. Chop the dill, but not finely.
5. Put part of the dill, half of the onion, bay leaves on the bottom of the jar.
6. Fill the jar with the tomatoes, placing the cloves of garlic between the vegetables.
7. Top with leftover dill and onion rings.
8. Use the triple pouring method: boil the same water twice, leaving it in the jar for 10 minutes.
9. Boil water for the third time with added salt and sugar.
10. Once the water boils, pour the vinegar directly into the jar.
11. Pour the marinade over the vegetables.
12. Seal the covers directly.

Note! Onions combined with a lot of garlic do not recognize parsley as an ally. Therefore, it is better to do with dill and add a mixture of peppers if desired.

With horseradish, cherry and currant leaves

It will take:

• 1 kg of brown tomatoes;
• 2 horseradish leaves;
• 3 currant leaves;
• 2 cherry leaves;
• optional - a bunch of currant berries (preferably red);
• 5 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 50 ml vinegar (9%);
• one small onion;
• 1 clove of garlic

Cooking method:

1. Sterilize clean jars.
2. Rinse and dry the vegetables.
3. Put all the leaves at the bottom of the container.
4. Cut the onion into four pieces.
5. Fill the jars with tomatoes and place the onions between the vegetables. If you are using berries, separate them from the twigs and place them in a chaotic manner in the jar.
6. Place a garlic clove at the very top.
7. Add salt and sugar.
8. Boil water.
9. Pour vinegar into boiling water, mix.
10. Add fill to the jar.
11. Cover the jars with lids.
12. Sterilize for 17 minutes.
13. Seal and turn over.
14. Transfer the jars to a long-term storage after 40 hours.

Note! The leafy recipe makes the taste tart. Berries soften it, make it richer. Don't use white currants.

With sweet pepper

Ingredients:

• 1 kg of brown tomatoes;
• 2 sweet peppers;
• allspice to taste;
• 2 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• a sprig of dill;
• 1 tsp citric acid.

Cooking method:

1. Rinse tomatoes and cut into oblong slices.
2. Cut clean peppers into strips, but not too narrow and long.
3. Sterilize the jars.
4. Place the chopped dill at the very bottom.
5. Next, fill the jars with vegetables - alternate bell peppers and brown tomatoes.
6. Pour boiling water into the jars, leave for 30 minutes.
7. Drain water back, bring to a boil again.
8. Fill the jars with boiling water for 10 minutes.
9. For the final time, drain the water, add salt and sugar. Boil.
10. After boiling, cook for three minutes, stirring constantly.
11. Add citric acid.
12. Fill the jars with the marinade.
13. Close the covers, turn over and wrap.
14. Transfer to a cold place after 48 hours, taste vegetables after 21 days.

Harvesting other vegetables:

How to cold pickle cucumbers in a bucket for the winter

How to salt bell peppers for the winter whole

How to cook canned zucchini for the winter

Sweet

Choose small tomatoes for this recipe.

Ingredients:

• 1 kg of brown tomatoes;
• 6 tbsp. l. Sahara:
• 0.5 tbsp. l. salt;
• 1 tsp honey;
• 2 currant leaves;
• 0.5 tsp cinnamon powder;
• 60 ml vinegar (9%).

How to cook:

1. Sterilize the jars, put currant leaves on the bottom. Make sure they are free of dust and other debris. Do not add insect infested leaves.
2. In tomatoes, puncture with a fork or toothpick.
3. Fill the jar with vegetables to the top.
4. Add cinnamon.
5. Boil water.
6. Add salt and sugar to boiling water. Stir, cook for four minutes.
7. Add a teaspoon of honey to the jar before pouring.
8. Pour vinegar into the boiling marinade, turn off the stove.
9. Pour the marinade into the jars.
10. Submit for 15 minutes sterilization.
11. Roll up, turn over and wrap up for a day.

Note! When exposed to high temperatures, honey will not retain most of its beneficial properties, but it will add sweetness.

With vinegar

Ingredients:

• 1.7 kg of tomatoes;
• 100 ml vinegar (9%);
• 50 ml of vegetable oil;
• two medium onions;
• 6 cloves of garlic;
• 3 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• one sprig of dill and parsley.

Cooking method:

1. Puncture the tomatoes.
2. Chop the garlic and onion, combine.
3. Finely chop the greens, add to the mixture of onions and garlic. Mix well, trying to achieve a homogeneous mass. You can use a blender by adding 1 tsp. vegetable oil.
4. Place the mixture at the bottom of the sterilized jar.
5. Next, fill the entire jar with tomatoes.
6. Boil water immediately with the addition of salt and sugar.
7. Add vinegar to boiling water, vegetable oil to a jar.
8. Pour the filling over the vegetables.
9. Sterilize for 12 minutes.
10. Roll up the lids, leave the cans at room temperature for a day.

With cloves

Ingredients:

• 1 kg of brown tomatoes;
• two sticks of cloves;
• 4 carnation buds;
• 1 bunch of basil
• one small onion;
• 2 cloves of garlic;
• 0.5 tsp grain mustard;
• 2 tbsp. l. Sahara;
• 0.5 tbsp. l. salt;
• 2 tbsp. l. vinegar (9%).

Cooking method:

1. Sterilize the jars.
2. Make punctures in clean tomatoes.
3. Cut the onion into thin rings.
4. Chop the basil and place in the bottom of the jar.
5. Add cloves in buds and chopsticks there.
6. Fill the jar halfway with the tomatoes.
7. Layer a layer of onions.
8. Add the remaining tomatoes.
9. Pour boiling water over the vegetables. Let it cool for 15 minutes.
10. Drain the water back into the pot.
11. Add mustard to the jar.
12. Boil water with added salt and sugar.
13. Add vinegar to boiling water.
14. Fill the jar with the marinade.
15. Sterilize for seven minutes.
16. Seal, turn, wrap for 24 hours.

Tips & Tricks

Let's share with you some culinary life hacks experienced housewives:

1. Be sure to cut the stalk and puncture vegetables of any size.
2. If you are not going to salt the tomatoes whole, then choose firm fruits, otherwise the pulp may fall out when cutting.
3. If tomatoes are called salted, it doesn't mean that you need to add a lot of salt and ignore sugar. Excess salt will make brown tomatoes unusable.
4. It is best to use table vinegar for pickling, not apple cider vinegar. In some recipes, the addition of citric acid is acceptable.
5. Don't overdo it with spices and herbs. If you've already added basil, skip the parsley. Try not to allow the neighborhood of strong-smelling twigs of greenery. This will overpower the taste.

Let's sum up

Brown salted tomatoes are picky and do not require complex recipes. Be sure to cut the stalks and sterilize the jars. Use table vinegar, not apple cider vinegar. When salting in a bucket, saucepan or barrel, oppression is a prerequisite. It will not be possible to pickle tomatoes without it.

Not the best ally of brown tomatoes is carrots and white currants. But they go well with garlic, cinnamon, onions, honey, pepper, horseradish and cloves. We wish you success and tasty preparations!