The most delicious and simple recipes for pickling tomatoes in a bucket: we make excellent preparations for the winter

Skillful housewives do not know what methods of winter harvesting. Salt tomatoes directly in a plastic or enamel bucket? Easy! If you have any doubts, our article will completely dispel them.

We will tell you in detail why you need to salt vegetables in a bucket, what ingredients are needed, how to choose and prepare the fruits. And of course, we present to your attention the best recipes!

Features of pickling tomatoes in a bucket

Salting tomatoes in jars is a common thing. But salting in a bucket is not familiar to everyone.

Key features:

1. When salting in a bucket, the cold method is often used.
2. The vitamin composition of tomatoes and related ingredients is preserved.
3. Oppression is a prerequisite. Without it, your tomatoes will quickly turn sour or not salted. Don't ignore this important point.
4. Do not mix all the ingredients that you know in a container. Salting in a bucket suggests an almost pure tomato flavor. Therefore, limit yourself to garlic, horseradish, mustard, or herbs.

Council. If you are adding honey, then add it to the already cooled marinade. This way you will retain the benefits of the sweet product.

The benefits of pickled tomatoes in a bucket

Cold salting ensures the safety of vitamins and minerals... Accordingly, such tomatoes are healthier than those that are doused with boiling water. In a bucket, the salting process takes place under the influence of oppression, and not heat treatment. This has a positive effect not only on the benefits, but also on the taste. Such preparations will not harm those who have problems with the gastrointestinal tract.

Take a note:

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How to choose tomatoes for pickling

The process is simple. Main rules:

1. The fruits must be of the same ripeness. Do not salt green and overripe tomatoes in one bucket, otherwise you will have to throw out the workpiece.
2. The skin of the fruit should be firm and free of spots, rot, sun-scorched areas, and so on.
3. It is better to use oblong tomatoes, they are easier to put in buckets.

Tomato preparation

So, you have selected tomatoes of the same maturity, with firm skin and no defects.

Your next steps:

1. Rinse vegetables under cool running water. Don't keep them in water for too long.
2. Remove the stalk.
3. Make a puncture in the vegetable. Its depth is about 1 cm. A fork or toothpick will do. You shouldn't make more than three punctures. This procedure is necessary so that the skin does not crack.
4. For a more even salting, make a small cross-shaped cut at the top of the vegetable.

Salting and pickling recipes

It's time to introduce you to ten of the best recipes. We called them the best for a reason: simple ingredients, affordable inventory, little time and predictable results... Forward to your notebook!

Salted tomatoes in a bucket like in a barrel

Barrel tomatoes are just a bright name.Tomatoes with a typical flavor can be obtained by pickling them not only in a barrel, but also in a saucepan or bucket.

For pickling tomatoes in a bucket, you will need:

• tomatoes - 9-10 kg;
• horseradish - 5 sheets;
• salt - 30 tbsp. l .;
• head of garlic;
• a pod of hot pepper;
• black currant sheets - 15 pcs.;
• cherry leaves - 15 pcs.;
• dill umbrellas - 5 pcs.;
• tarragon - 4-5 branches with leaves;
• water - 10 liters.

Cooking method:

1. Wash vegetables, herbs, peel the garlic, divide everything into several equal portions.
2. Place the tomatoes and spices in a clean, dry container.
3. Place horseradish leaves, currants, cherries, dill, tarragon and garlic at the bottom of the bucket.
4. Place a layer of tomatoes on a spicy "pillow". Alternating layers, fill the bucket, but leave room for the brine so that all the tomatoes are under the liquid.
5. Cover the last layer with horseradish leaves. Make cold brine at the rate of 3 tbsp. l. salt in 1 liter of water and pour it into a container. Cover the bucket with a lid, after spreading cheesecloth under it, and put it in a cool place.
6. After 15-20 days, when fermentation is over, you will have spicy, spicy tomatoes like from a barrel.

Attention. It is recommended to put large tomatoes at the bottom of the bucket, and leave the smallest ones for the top layer. So the berries will be salted more evenly.

Cold salted tomatoes with mustard

Mustard adds pungent and spicy unique taste to many dishes. Salted tomatoes are no exception.

You will need:

• medium-sized tomatoes - 8-9 kg;
• water - 5-6 liters;
• salt - 180 g;
• black currant leaves - 10-15 pcs.;
• a mixture of peppers - 0.5 tsp;
• ground hot pepper - 0.5 tsp;
• bay leaf - 6 pcs.;
• mustard powder - 10 tsp with a slide.

Cooking method:

1. Put spices, currant leaves and lavrushka in a clean saucepan on the bottom.
2. Place the tomatoes on top.
3. Alternating layers of tomatoes and currant leaves, fill the container.
4. Add salt to boiling water, leave on fire for five minutes, then cool.
5. Add mustard to the brine, pour it into a bucket of tomatoes to the top.
6. Cover the container with a lid, put it under oppression and put it in a cool place. After 10 days, the snack is ready.

Read also:

The best preparations for the winter from beets

How to quickly and tasty prepare zucchini for the winter

Cold pickling green tomatoes with garlic

Various containers are suitable for the cold salting method, including ordinary three-liter jars.

You will need:

• tomatoes;
• carrots - 1 pc.;
• parsley root;
• horseradish root;
• parsley greens - 1 bunch;
• head of garlic;
• allspice - 5 peas;
• salt;
• water.

How to cook:

1. Make brine at the rate of 1 tbsp. l. salt in 1 liter of cold water.
2. Cut the carrots and parsley root into rings, horseradish root into cubes.
3. Place all the spices, carrots, and herbs in the bottom of the jar.
4. Lay the tomatoes tightly on top and pour in the brine.
5. Close the container with a plastic lid and put it in a cellar or refrigerator for 10 days.

Important. Add a tablespoon of calcined oil to the bucket. This will save the workpiece from mold.

Cold pickled tomatoes without vinegar

You will need:

• tomatoes - 6 kg;
• peeled garlic - 1 cup;
• salt - 2 tbsp. l .;
• water - 800 ml;
• bitter pepper - 1 pc .;
• dill - 1 bunch;
• sweet pepper - 2 pcs.

How to salt:

1. Add salt to boiling water, boil for another five minutes, then remove from heat and let the brine cool.
2. Pass the garlic, bitter and bell peppers, greens through a meat grinder.
3. Put the tomatoes in buckets, sprinkling each layer with herbs.
4. Pour the brine into the filled container and cover with gauze and a lid.
5. Put the pickles in a cold place for 10 days. In two weeks, the spicy tomatoes are ready.

How to cold pickle tomatoes in a bucket with horseradish

You will need:

• tomatoes;
• dill stems with umbrellas - 6 pcs.;
• parsley sprigs - 3 pcs.;
• celery sprigs - 4 pcs.;
• garlic - 2 heads;
• 10 sheets of currants and cherries;
• horseradish - 3 leaves;
• bay leaf - 5 pcs.;
• allspice - 10-15 peas;
• salt;
• sugar;
• water.

How to cook:

1. Dissolve 1 tbsp in 10 liters of water.salt and 2 tbsp. Sahara.
2. Place horseradish leaves on the bottom of the bucket, put tomatoes on top, shifting each layer with herbs and garlic.
3. Fill with brine.
4. Cover with gauze and a lid.
5. Install oppression. After a month, you can taste delicious tomatoes.

Useful information. Horseradish leaves added when pickling tomatoes not only spice up the dish, but add vitamins to it.

Cold water salted tomato with aspirin

Ingredients:

• tomatoes - 1 kg;
• aspirin - 2 tablets;
• onions - 1 head;
• sweet pepper - 1 pc.;
• garlic - 4 cloves;
• dill - 2 branches;
• bay leaf - 3 pcs.;
• water - 1 l;
• vinegar - 3 tsp;
• salt - 9 tbsp. l .;
• sugar - 3 tbsp. l.

Cooking method:

1. Cut the pepper and onion into half rings.
2. Place the tomatoes and all other ingredients in the buckets.
3. Dissolve sugar, salt, acetylsalicylic acid in cold water, observing the proportions indicated in the recipe.
4. Pour the brine into buckets with vegetables, cover with gauze, set oppression.
5. Put the workpieces in pre-heated water for 5-10 minutes.
6. After 30 days, the snack is ready.

For information.Harvesting tomatoes for the winter with aspirin is widespread. The drug helps to prevent the growth of bacteria, to preserve the vitamin composition and structure of tomatoes.

Pickling tomatoes with carrot tops

Adding carrot tops to tomatoes during cold pickling will give your pickling a subtle, unique flavor.

You need:

• small brown tomatoes;
• water - 5 l;
• carrot tops;
• apple cider vinegar - 2 cups;
• sugar - 1 glass;
• allspice - 10 peas;
• bay leaf - 3 pcs.;
• salt - 100 g.

Cooking method:

1. Put three sprigs of carrot tops at the bottom of the bucket, place the tomatoes tightly on top.
2. Pour boiling water over the blanks for five minutes. Then drain the water.
3. Boil the water again.
4. Add sugar and salt.
5. Put bay leaf, pepper, vinegar in a container.
6. Pour the boiling brine into buckets of vegetables to the top.
7. Cover with 2-3 layers of gauze.
8. Install oppression.
9. After three days, transfer the product from room temperature to a cool place.

Fast cold salting with herbs

Use small tomatoes for quick pickling. Tomatoes of the Cream variety are best suited.

You will need:

• tomatoes - 2 kg;
• dill - 1 bunch;
• parsley - 1 bunch;
• basil - 1 bunch;
• cilantro - 1 bunch;
• celery - 1 bunch;
• garlic - 1 large head;
• apple cider vinegar - 80 g;
• lavrushka - 2 pcs.;
• allspice - 10 peas;
• hot pepper - 3 pods;
• coriander seeds - 2-3 pinches;
• cloves - 4 pcs.;
• salt - 2 tbsp. l. with a slide;
• sugar - 3 tbsp. l.

Cooking method:

1. Peel the garlic and chop finely with herbs.
2. Make a longitudinal or cruciform cut in each tomato and place the filling inside.
3. In a saucepan, make the marinade. To do this, add all the ingredients to hot water, boil for five minutes. Let the brine cool.
4. Pour the brine into the vegetable buckets.
5. Cover with cheesecloth, press down with a lid.
6. Refrigerate or serve after 24 hours.

Attention. Sugar can be replaced with honey. It can only be added to a cooled solution, otherwise all the beneficial properties of honey will be lost.

How to salt red tomatoes with simple salting in plastic buckets

This option for harvesting tomatoes is not inferior to the others in terms of speed of preparation and result. We will show you how to salt tomatoes in a plastic bucket with a simple salting.

You will need:

• tomatoes - 5-6 kg;
• horseradish root - 2 pcs.;
• parsley - 1 bunch;
• bitter pepper - 2 pcs.;
• dill - 1 bunch;
• bell pepper - 4 pcs.;
• garlic - 2 heads;
• bay leaf - 4 pcs.;
• allspice - 10 peas;
• water - 10 l;
• sugar - 1 glass;
• salt - 1.5 cups.

Cooking method:

1. Cut the pepper and horseradish into cubes.
2. At the bottom of the bucket, make a "pillow" of greenery.
3. Arrange the tomatoes, sprinkling with garlic, pepper and horseradish.
4. Cover the top of the container with herbs.
5. Dissolve the sugar and salt in water and pour the brine into the tomatoes.
6. Place the workpieces in a cool place.After 20 days, the dish is ready.

Benefits of using a tomato pickling bucket

We list the main advantages of using a salting bucket:

1. Saving time.
2. No sterilization process or triple pouring. Both that, and another leads many housewives into despondency. Everything happens more dynamically with buckets.
3. The beneficial properties of tomatoes are preserved. This also applies to related ingredients, such as other vegetables or honey.

Tips & Tricks

If you are a beginner you are in luck experienced housewives share tips:

1. A cross-shaped, shallow cut in the vegetable will help it salt out faster, the taste will be more intense.
2. Change the gauze at least once a week. If you notice mold, bubbles or film on top when changing gauze, carefully remove it with a slotted spoon or spoon. Do not throw the product away - this is a normal reaction.
3. Currant leaves often provoke mold in cold salting. Try not to add this ingredient, it is better to replace it with horseradish leaf or lemon slice.

Let's sum up

Now you know that pickling tomatoes in a bucket is not only quick, but also healthy. Choose fruits of the same ripeness, cut off the stalks, make punctures and your vegetables will be tasty and evenly salted. Don't forget to bend and change the gauze once a week.