Barrel tomatoes in a bucket: recipe. Salted red or green tomatoes - how to quickly cook at home according to recipes with photos

Vegetables

Description

Salted tomatoes like barrel- an easy-to-prepare preparation for the winter. No complex ingredients and a lot of time are required, and the salting process itself is not very long, because after about two weeks, it will be possible to take a sample from salted tomatoes, and in a month the salting is already completely ready and will be stored without losing its appearance and excellent taste for more than six months in a cool place with an air temperature not higher than 10 degrees Celsius. It can be a basement or an insulated balcony. Jars with salted tomatoes can be rolled up with iron lids. The main thing is that they are completely fermented, otherwise the lids will fly up.

Tomatoes, harvested by the method of salting as in a barrel, have a pleasant taste, moderately salted, fermented natural way and save a lot useful substances. The presence of salts in the diet has a beneficial effect on the human body, promoting digestion, activating processes that noticeably slow down in winter period, cause appetite and greatly diversify human food. Salted tomatoes are successfully combined with boiled, fried and baked potatoes, this is an excellent snack for meat. As soon as you see such tomatoes, you immediately want to try them.

We suggest you pickle tomatoes for the winter, which will turn out like barrel ones, using a simple step by step recipe with photo. You will definitely like tomatoes prepared in this way, and the cooking method will become one of your favorites.

Ingredients

Steps

For pickling tomatoes in a barrel way, we select sufficiently ripe tomatoes, without dents, without cracks and black spots. It is desirable that they are not very large, since a large amount of pulp will make the soaked tomatoes very soft and it will be impossible to get them out of the dishes in which they were salted.

Rinse the tomatoes thoroughly under running water and place them on a linen napkin to drain the water. We sort out the cooked greens, discard the unusable parts, dried leaves and wash it in running water.

Prepare the dishes in which we will salt the tomatoes. We wash cans, buckets, lids with soda and rinse in in large numbers clean running water. It is important to plastic container was suitable for food, that is, made from food grade plastic. We sort the prepared tomatoes by size, be sure to take into account the fact that during the pickling process, the tomatoes will increase slightly in size and you should be able to remove them from the jar without damaging them. Therefore, for large fruits, it is more advisable to use containers with wide necks, rather than jars. Leave the last for small tomatoes. Since we use large tomatoes for pickling, the choice definitely fell on buckets.

We put clean spices at the bottom of clean, washed and dried buckets. The number of spices in the list of recipe ingredients is approximate, since someone likes, for example, spicier, and then you need to add hot pepper and horseradish root for sharpness, someone likes more spicy tomatoes, then you can vary the amount of laying the green part and garlic. In any case, we lay out two-thirds of the prepared greens on the bottom.

Put tomatoes on a fragrant green pillow. Each of them must be pierced with a gypsy needle at the base of the stem, in order to help the tomato ferment quickly and not burst. Excess air formed in the tomato during fermentation will exit through this hole.

When the tomatoes are stacked, put the remaining herbs, garlic and hot peppers on top of them. We pour out mustard seeds - this will sharpen the tomatoes, and will not allow mold to form, because mustard is a natural antiseptic.

Pour into buckets with cold tomatoes clean water. The best option is spring or well water with a minimum amount of salts that precipitate during boiling. tap water it is better not to use it for the preparation of pickles and marinades, as it is processed by rather aggressive methods. We make sure that the water seeps between the tomatoes and covers them about three centimeters from above - this is a reserve for boiling.

Drain the water from the bucket of tomatoes into a clean saucepan and measure the amount. For each liter of liquid, pour two tablespoons without a hill of coarse salt and stir until completely dissolved. Put spices in a saucepan - bay leaf, peppercorns and pink pepper, dill umbrella. Put it on medium heat and bring the brine to a boil..

Gently pour the hot brine over the tomatoes. The spices that were cooked in it are also sent to the bucket. Pour carefully so that the tomatoes do not burst, and the bucket is not subjected to direct hit boiling water and not deformed. After the brine is poured, you don’t have to worry about the fate of the bucket - the tomatoes will take on part of the heat of the water, and the bucket will only warm up a little to the touch.

Now the tomatoes need to be covered, but not with a lid, but with a plate that freely enters the bucket and completely melts the tomatoes.

On top of the plate, you need to put some kind of load - something quite heavy, for example, liter jar with water, or a bag of cereal.

We leave the tomatoes in this position for a day. During this time, white foam should appear on the surface of the bucket, which indicates that the fermentation process in the tomatoes has started. This is the same air coming out of the tomatoes, and salt water gradually enters inside them..

After the appearance of foam, tomatoes must be left in a warm room for some time so that the souring process that has begun is completed. You will understand when the process reaches the necessary stage - the cloudy brine will lighten, the tomatoes will wrinkle a little. It may take up to five days from the moment the foam appears. All this time, the load must be on the container with tomatoes. When the fermentation process is over, we cover the buckets with lids, now air access is optional, and the tomatoes need constant temperature conditions with air temperature not exceeding 10 degrees Celsius. It could be cold cellar or refrigerator.

The tomatoes will be ready in a month, they will become transparent and moderately dense.

In the context of salted tomatoes as barrel will look like this. The liquid inside the tomato will have a salty, slightly sour taste, the flesh of the tomato will be juicy and slightly watery, and the aftertaste will be sharp and sharp.

You will love cold-cooked tomatoes at home, they are certainly not barreled, but their taste is identical and just as tempting. It's about boiled potatoes.

Enjoy your meal!

During the ripening season of juicy tomatoes, many housewives begin to preserve vegetables, but if you want something salty at any other time of the year, then there is a great way out. You can prepare salted tomatoes, which are made in several ways using different products (garlic, herbs, vegetables, spices). The process of preparing tomatoes is simple, the main thing is to stick to the recipe.

How to pickle tomatoes

There are many options for how to cook lightly salted tomatoes. To get fragrant, beautiful and very tasty tomatoes, you need to familiarize yourself with the technology of the culinary process in detail and follow it clearly. First, prepare all the ingredients, and then proceed directly to salting. Here are a few useful tips, which will help to properly grind the red fruits:

To make the vegetables more tasty and fragrant, they are salted in pieces (cut into 4 parts) or a puncture is made with a toothpick in the stalk area. Plus, they dry out better.
Salted tomatoes are made in a glass container, saucepan, bag. It is convenient when the container is wide and spacious.
To enhance the taste, you can stuff the fruits (red, green). Garlic, greens (parsley, dill, onion feathers, cilantro), cabbage, lettuce or hot peppers are often used as fillings.
After salting, tomatoes are best stored in the refrigerator, because this way they last longer. Another secret: so that the lightly salted snack does not turn sour, the lid of the jar must be smeared with mustard from the inside.

What varieties of tomatoes to choose

It is recommended to take dense, undamaged, unripe vegetables for pickling.. Perfect variety "cream", cherry tomatoes and similar options. You can harvest red, yellow and green fruits. Yellows are sweeter, while greens have a sour, savory taste. It is desirable that all fruits for pickling be of the same size and the same level of maturity.

How much to salt tomatoes

The duration of salting, as a rule, depends on the specific recipe, the desired result, the method of fermentation and the variety of tomatoes. The average cooking time for salted tomatoes ranges from one day to several weeks. In some cases, it will take about 1-2 months. For example, hot salting lasts 3-7 days, and cold - from 2 to 4 weeks. You can prepare vegetables for the winter.

salted tomato recipe

Today there is a wide range of recipes on how to cook delicious salted tomatoes. You can use green or red fruits for these purposes, use a variety of spices, spices, seasonings, herbs, and other vegetables. It is customary to prepare an appetizer in a glass jar, but often a bag, a large pot or bowl is used. The result is tasty and appetizing, if you strictly follow the chosen culinary algorithm.

Time: 30 minutes (+ a day for salting).
Calorie content: 34 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The first way to prepare a fragrant, juicy and tasty snack is salted green tomatoes. Sometimes the fruits are replaced with yellow tomatoes. Sugar is added to the marinade, so during the salting process, slight fermentation occurs, which allows you to achieve a piquant, spicy taste. The main thing is that the tomatoes are strong and intact. Salted tomatoes are made relatively quickly - about 24 hours.

Ingredients:

cream - 2 kg;
sugar - 3 tbsp. spoons;
salt - ½ tbsp. l.;
water - 1.5 l;
garlic - 4 cloves;
apple cider vinegar (5%) - 1 tbsp. l.;
dill - 1 bunch;
chili pepper - ½ part;
ground black pepper.

Cooking method:

Wash the vegetables well, remove the stems.
chop the garlic sharp knife.
Pour water into a bottle or large bowl. Pour in sugar, salt. To stir thoroughly. Then add vinegar.
Place garlic, dill sprigs in a jar (leave a little).
Spread the green fruits on top, pepper and lay out the chili.
Fill with brine. Add the remaining dill.
To cover with a lid.
Send to the refrigerator for a day.

Salted Instant Tomatoes

Time: 20-30 minutes (+ a day).
Calorie content: 25 kcal.
Purpose: appetizer, pickle.
Cuisine: Russian.
Difficulty: easy.

To pamper your family with something delicious, you can make tomatoes with garlic and herbs. fast food. This homemade snack comes out very juicy, fragrant and incredibly appetizing. Fall in love with it from the first tasting. According to this recipe with a photo, red or yellow fruits are lightly salted, the main thing is that they are undamaged and have a dense structure.

Ingredients:

cream - 1 kg;
salt - 1 tbsp. l.;
garlic - 10 cloves;
peppercorns - 4 pcs.;
water - liter;
parsley - 1 bunch.

Cooking method:

Wash the tomatoes thoroughly. Dip them in boiling water for a couple of minutes and remove the skin.
Chop the parsley with a knife.
Put tomatoes in a jar, and pour greens on top.
Add pre-chopped garlic cloves, pepper.
Prepare brine. Heat water, add salt and stir until it is completely dissolved.
Pour the liquid over the tomatoes.
Cover the jar with a lid.
Leave in a cold place for 24 hours.

With garlic and herbs

Time: 30 minutes (+1.5 days).
Calorie content: 30 kcal.
Purpose: pickle.
Cuisine: Russian.
Difficulty: easy.

Fragrant, tender, excellent appetizer for all occasions - lightly salted red tomatoes with garlic and herbs. This option is suitable for a family dinner or a festive feast.. Anyone who prefers spicy pickles will definitely like this dish. For simple recipe you will need some ripe tomatoes, garlic, salt, granulated sugar and fresh herbs.

Ingredients:

cream - 10 pieces;
sugar - 1 tbsp. a spoon;
water - liter;
garlic - 8 cloves;
salt - 2 tbsp. l.;
dill - 1 bunch.

Cooking method:

Peel the garlic. Crush under pressure. Finely chop the dill. Mix in one container.
On washed tomatoes, make cross-shaped cuts on both sides. Stuff with the mixture.
Place fruit in a large bowl. Pour them with a cold marinade of water, sugar and salt.
Salt vegetables under oppression at room temperature. The appetizer will be ready in 1-1.5 days.

with mustard

Time: 30-40 minutes (+ 1.5-2 days).
Servings: 7-10 persons.
Calories: 33 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Another interesting option how to prepare tomatoes - grind with mustard. The recipe is simple and straightforward, so even a novice cook can handle it. If everything is done correctly, then in a day and a half or two it will be possible to please yourself with a fragrant, spicy snack of ripe tomatoes. Based on the number of products, the pickle is designed for 8 servings.

Ingredients:

dry mustard - 12 tsp;
vegetables - 8 kg;
salt - ½ tbsp.;
allspice and bitter peppers (ground) - ½ tsp each;
water - 5 l;
lavrushka - 6 pcs.;
blackcurrant leaves - 5 pieces.

Cooking method:

Put the cream into a large, deep container. Each layer is interspersed with currant leaves.
Boil water, add salt, then cool.
Add mustard to the brine, mix thoroughly and leave until the marinade becomes transparent.
Pour tomatoes, set oppression on top.
Salt in a cool place for 1.5-2 days.

Salted tomatoes in a bag

Time: half an hour (+ 2 days).
Servings: 2-3 persons.
Calories: 23 kcal.
Purpose: pickle.
Cuisine: Russian.
Difficulty: easy.

An appetizing snack can be made in a plastic bag. This dish is classified as easy, fast and very tasty. For this recipe salted tomatoes do not use marinade, vegetables are marinated in their own juice. To enhance the taste of pickles, you can add a little lettuce pepper. When the tomatoes are ready, it is better to transfer them to a jar.

Ingredients:

cream - 1 kg;
salt - 2 tbsp. l.;
bell pepper- 3 pcs.;
fresh herbs (any) - to taste;
black pepper.

Cooking method:

Purchase a strong ziplock bag in advance (you can use a regular one).
Place chopped tomatoes inside.
Then add salt, pepper, seasonings to taste.
Close the bag well, shake the ingredients gently to mix them.
Put the workpiece in the refrigerator for two days. Turn the bag over several times so that the lightly salted tomatoes are thoroughly saturated with juice.

Recipe for cooking in a saucepan

Time: 30-40 minutes (+ 2 days).
Servings: 2-4 persons.
Calorie content: 32 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Delicious, fragrant vegetables can be salted not only in a glass jar. For these purposes, a capacious pan is perfect. This method is popular among housewives, because it is much more convenient to put tomatoes inside and take them out after cooking. Before you pickle the tomatoes in the pan, you should prepare everything in advance desired products.

Ingredients:

vegetables - 8 pcs.;
sugar - 1 tbsp. l.;
garlic - 5 teeth;
salt - 1 tsp;
water - liter;
dill, parsley;
bay leaf - 3 pcs.;
hot, fragrant peppers.

Cooking method:

Wash the tomatoes, cut in half.
Finely chop the garlic with a sharp knife, tear the greens into twigs.
At the bottom of the pan put half the greens, pepper, garlic and parsley.
The next layer is cream.
Boil water, add sugar, salt. When they dissolve, pour the vegetables with hot marinade.
Put the remaining greens to the rest of the products.
Cover the container with a lid or plate on top, press down with a jar of water.
Salted tomatoes will be ready in two days.

stuffed tomatoes

Time: 40-60 minutes (+ 3 days).
Servings: 8-10 persons.
Calorie content: 20 kcal.
Purpose: pickle.
Cuisine: Russian.
Difficulty: easy.

To diversify the snack menu and treat your loved ones with something unusual, it is worth bringing to life the recipe for lightly salted stuffed tomatoes. If you cook the dish strictly according to the recipe, then it turns out tender, juicy and looks appetizing when served.. For snacks, the “cream” variety is used - such tomatoes are easier to stuff, moreover, they do not fall apart when salted.

Ingredients:

water - 2 l;
salt - 4 tbsp. l.;
cream - 3 kg;
carrot - 1 pc.;
sugar - 2 tbsp. l.;
White cabbage- 1 fork.

Cooking method:

Wash the tomatoes well, cut off the caps from them. Remove core.
Grind the peeled carrots on a grater, finely chop the cabbage. Mix products.
Arrange the minced meat in tomato cups, gently tamp the filling.
Place in a deep saucepan.
Dissolve sugar and salt in cold water. Pour the contents of the saucepan.
Put the pickle under oppression for three days.
Transfer the finished pickled fruits to a clean jar, and strain the brine through a sieve or gauze.
Store salted tomatoes in the refrigerator.

Armenian Tomatoes

Time: 20 minutes (+ 3-4 days).
Servings: 2-4 persons.
Calorie content: 25 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe is spicy, spicy and incredibly tasty Armenian-style tomatoes. They will be appreciated even by a picky gourmet. Lightly salted quick-salted vegetables are easy to make, but the result is gorgeous. The cooking process takes a little time, but salting will take several days. Spicy, appetizing salted fruits are best stored in the refrigerator.

Ingredients:

garlic - 2 heads;
cream - 1-1.5 kg;
parsley - a bunch;
salt - 2 tbsp. l.;
ground black pepper.

Cooking method:

Grind greens, combine with finely chopped garlic.
Cut off the caps from the tomatoes (make small cuts, not completely).
Place a generous portion of minced garlic and parsley into each cut.
Arrange the vegetables in a saucepan or large bowl in rows.
Pour cold brine (water + salt).
Put under oppression for a day at room temperature. And then another two days in the refrigerator.

Pickled salted tomatoes

Time: half an hour (+ 4 days).
Servings: 3-4 persons.
Calorie content: 32 kcal.
Purpose: pickle.
Cuisine: Russian.
Difficulty: easy.

If the ideas are over, and the soul and body are asking for salty, then lightly salted pickled tomatoes are the perfect choice. To prepare a fragrant snack, you need to have a minimum of available products and some free time. The recipe uses a classic brine, a variety of "cream" and garlic for spicing.. The duration of salting is four days.

Ingredients:

garlic - 5 cloves;
cream - 1 kg;
water - liter;
sugar and salt - 1 tbsp. l.;
bay leaf - 3 pcs.

Cooking method:

Wash vegetables. Prick the tomatoes with a toothpick in several places.
Cut garlic cloves into halves.
Put the tomatoes in layers in a saucepan, alternating with parsley and garlic.
Boil water, add salt, sugar. Stir until completely dissolved. Allow the brine to cool (slightly).
Pour tomatoes with warm marinade. Ferment under oppression for four days.
Store ready-salted pickled vegetables in the refrigerator.

Quick tomatoes with horseradish

Time: 30 minutes (+ 3 days).
Servings: 3 persons.
Calorie content: 35 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe for how to quickly make an unusual snack is tomatoes with horseradish. Lightly salted vegetables are moderately spicy and very fragrant. Fans of spicy food will be delighted. The snack dish is salted for three days, and preparations I take about an hour. In addition to horseradish, favorite spices and fresh herbs are added to salted tomatoes.

Ingredients:

fresh horseradish - 1 root + leaf;
dill - a bunch;
vegetables - 1 kg;
sugar - 1 tbsp. l.;
water - 1.5 l;
salt - 3 tbsp. l.;
bay leaf - 3 pcs.;
garlic - 2 cloves;
black peppercorns.

Cooking method:

Wash tomatoes under running water. Make punctures with a toothpick in each fruit.
Put sprigs of greens, a whole leaf of horseradish, finely chopped garlic at the bottom of a deep bowl. Spread vegetables on top.
Dissolve sugar and salt in cold water. Add lavrushka, chopped horseradish root, pepper. Boil.
Pour the contents of the bowl with hot brine.
Keep under a closed lid (you can use a plate) for three days at room temperature.

Ways to pickle tomatoes

There are several methods by which salted vegetables can be made. Consider the most popular cooking options:

Cold salting method. Vegetables are poured with cold marinade, oppression is placed on top (often this is a lid, cutting board or a plate, and on top - a jar of water). Such an appetizer is salted in barrels, buckets, large bowls and pans. You need to store the workpiece in a cold place.
Hot way. As a rule, the ingredients are laid out in a glass container, and then poured with boiled hot brine.
Another option is dry salting (without the use of marinade). Vegetables are placed in a pan or bag, generously sprinkled with salt, seasonings, put oppression on top or placed in a cold place.

Video

To pickle tomatoes in a cold way, enough vegetables and salt. Various spices and spices help to give the preparations additional flavoring and aromatic shades, the set and proportions of which each housewife regulates independently. You can also experiment with filling options using brine (on water) or tomato mass, or get by with the “dry” method and cook tomatoes in your own juice.

The technology of cold pickling of vegetables and fruits is extremely popular in traditional Russian cuisine. They are used for harvesting cucumbers, tomatoes, cabbage, apples and even watermelons. Cold methods are simple and convenient: they make it possible to provide large volumes of supplies for the winter, while eliminating the need to boil water, sterilize and roll up jars, and wrap them in blankets.

Such preparations acquire special nutritional value due to the absence of heat treatment products and their natural fermentation in the process of lactic acid fermentation, which eliminates the need for additional preservatives, in particular without vinegar, and imparts a characteristic sour taste.

Cold salting is considered by many to be the most the right way preparations, since with it vegetables and fruits retain their natural beneficial properties and are enriched with probiotic bacteria.

The only negative, especially for urban residents, is the need to store such blanks in appropriate (cold) conditions. Of course, there is a place for a couple of jars in the refrigerator, but if you are interested in how to pickle tomatoes in a bucket in a cold way, then first decide where you will put it later - in the basement or on the loggia.

Basic cold pickled tomato recipes

Since there are different technologies cold pickling, consider each of them step by step in specific recipes.

According to this recipe, you can cold pickle tomatoes, both ripe and unripe. The main thing is that they have the same degree of maturity, which largely determines the final taste of the workpiece: brown and green ones turn out to be harder and more sour, while red and pink ones will be softer and sweeter.

Servings/Volume: 3 l

Ingredients:

fresh tomatoes - 1.7-2 kg;
water for brine - 1.5-2 l;
food rock salt (coarse grinding) - 100-140 g;
black pepper (peas) / bitter (capsicum) - 10-15 pcs / 0.5-1 pcs.;
dill, umbrellas - 3-5 pieces;
horseradish leaf - 2-3 pcs.

Optionally, you can add:

sugar - 40-50 g;
dry mustard (ground or in grains) - 30-40 g;
celery leaf - 5-6 pcs.;
bay leaf - 2-3 pieces;
cherry and / or blackcurrant leaves - 3-5 pcs.

Cooking technology:

Wash the tomatoes, removing the stalks, select only whole and strong, with no signs of spoilage. Wipe them dry. For faster and more uniform salting, green and brown fruits can be pricked with a fork on the sides, too large - cut in half. Ripe tomatoes are advised to prick with a toothpick or knife at the point of attachment of the stalk so that the skin does not burst.
Wash the dill and all prepared leaves and let them dry.
Cover the bottom of the prepared container with a layer of leaves and herbs.
Lay the tomatoes, from time to time adding a little pepper, dill and leaves.
Sprinkle salt and sugar, dry mustard and other ground seasonings (optional) on top.
cover up upper layer horseradish leaves.
Pour the container with cold tomatoes clean water. In order for all vegetables to be completely immersed in the liquid, it is necessary to set oppression, for example, plastic bottle with water or a small stone wrapped in a plastic bag.
Leave the workpiece for 3-5 days at room temperature to wait for the start of fermentation. When the brine becomes slightly cloudy and foam appears on the surface, remove the container with tomatoes in a cold place, loosely covering with a lid.

The condition of the workpiece should be checked regularly. If mold appears on top, then the sides of the container and oppression must be washed, and the upper horseradish leaves should be replaced with fresh ones. You can start tasting tomatoes in 10-14 days, but it is better to wait 1-1.5 months, because as they salt and ferment, their taste will become brighter.

When pouring cold water the process of dissolving spices will take longer, and fermentation will begin a little later. If the house is not hot, then it is better to use brine: add salt and sugar to hot water, boil for 3-5 minutes, and then cool and pour into a container with tomatoes.

This technology is suitable for the immature- green and brown tomatoes, which, when salted under the pressure of oppression, will release juice, but will not lose their shape and retain the density of the texture.

Servings/Volume: 3 l

Ingredients:

fresh tomatoes (brown or green) - 2-2.5 kg;
food rock salt - 100-150 g;
garlic - 2-3 heads.

For spiciness and spice, you can add:

hot pepper (chili) - 0.5-2 pcs.;
multi-colored pepper (peas) - 15-20 pcs.;
fresh greens (dill, cilantro, parsley, celery) - 1 bunch;
basil / thyme - 2-3 sprigs;
vodka - 100-150 ml.

Cooking technology:

Wash and dry unripe tomatoes thoroughly. paper towels. Cut each into 2 or 4 pieces.
Fill the prepared container with chopped tomatoes, laying them tightly and sprinkling each layer with salt, garlic slices, pepper and herbs (to taste).
Press down the contents of the container with oppression, cover with a lid or gauze and leave at room temperature for 2-3 days.
By letting the juice in, the tomatoes will settle and new portions can be added to the container.
When the liquid begins to become cloudy, the tomatoes need to be removed in a cold place. To reduce the intensity of fermentation and extend the shelf life of the workpiece, it is advised to add vodka to the container.

Spicy spicy appetizer of green tomatoes in their own juice will be completely ready in 2-3 weeks. If you want to store it in jars in the refrigerator, then pour vegetable oil over the brine or spread a layer of gauze covered with dry mustard and close it tightly with a nylon lid.

You can find other recipes for pickling green tomatoes in this article.

Tomatoes appeared in Russia relatively recently (compared to other vegetables familiar to us) and for a long time were unpopular among the people, therefore, in old cookbooks, recipes from them are rather strange and sometimes funny. Here is how it was suggested to young housewives to salt tomatoes:

Servings/Volume: 1 l

Ingredients:

fresh tomatoes - 0.5-0.7 kg;
water - 0.5-0.7 l;
food rock salt - 200-250 g.

Cooking:

Wash the tomatoes and wipe dry, put in a pot, pour the cooled brine. The brine should be so concentrated that the fresh egg stays on the surface, that is, for 3-4 cups of water, you need 1 cup of salt. Cover the contents with a plank so that the tomatoes are constantly immersed in the liquid. It was necessary to keep the workpiece in a cold place, often removing the mold. Before use, such tomatoes were advised to soak in water and "wash well." Used them to add to soups.

Video

We offer you to watch a few more video recipes on how to pickle tomatoes in a cold way:

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits - hand-grown!

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Pickles and fermentation for the winter - milestone summer period, on the success of which the abundance of vegetable goodies in the cold season depends. The most frequent contenders for salting are cucumbers and tomatoes, which each housewife harvests in large quantities. In this article, we present you with several interesting recipes salting tomatoes in a bucket, because, despite the unusual nature of the container, the finished result will exceed all expectations.

How to choose tomatoes for pickling

The choice of high-quality fruits for pickling is the first and most important step on the way to getting delicious pickling, which is why it is so important to learn how to distinguish a good product from low quality.

Did you know? Absolutely everything is valuable in salted tomatoes: the fruits can be eaten with a side dish, and the remaining brine can be used to prepare a lush and unusual-tasting dough, which is facilitated by the magnesium and potassium present in the composition.

There are several main criteria for the very “suitable” tomato:

it must be ripe, but not overripe, otherwise the salt will turn into porridge;
for salting, it is advisable to choose varieties with a dense skin that will not crack during heat treatment;
it is better not to buy tomatoes on stalks, since ripened specimens would not hold on to it so well (green fruits will not be so juicy and soft, besides, they contain solanine, a substance dangerous to humans);
the color of the selected specimens should be uniform, without the slightest green areas;
the smell of tomatoes suitable for pickling must necessarily be fresh and "tomato", which cannot be said about many fruits grown for mass sale;
do not pay attention to too bright and shiny tomatoes, because such an appearance may well indicate the presence of nitrate compounds in them;
the surface of the selected vegetables should be even and smooth, without bumps, growths and other deviations indicating the possible use of hormonal fertilizers during cultivation.

In addition, do not forget about the freshness of tomatoes. Rotten, crushed or diseased fruits should also be discarded. You can spot the problem by appearance tomatoes: for example, diseased fruits often have gray or dark spots, cracks, white dots and putrefactive foci.

How to salt tomatoes in a bucket

Salting tomatoes in a bucket - by itself unusual way harvesting tomatoes, but here there are many variations of the procedure. We invite you to consider a few popular and very delicious recipes pickling tomatoes in such a container.

Recipe 1 (red tomatoes)

The first recipe is a recipe for pickling tomatoes, which will taste like barrel fruits.

To make this pickle you will need:

fresh tomatoes - 6.5 kg;
hot pepper - 2 pods;
roasted oak chips - 10–15 pieces;
horseradish leaves - 10 pcs.;
cherry leaves - 15 pcs.;
dill umbrellas - 10 pcs.;
garlic - 4 heads.

Additional products will be needed to prepare the brine.

This list includes:

black allspice - 10 pcs.;
black peppercorns - 10 pcs.;
carnation - 5 pcs.;
water - 5 l;
salt and sugar - 250 g each.

The process of preparing pickles is not much different from other preservation options, but there are still some nuances at each stage.

Important! It will be possible to take a sample from salting no earlier than 1.5–2 weeks after salting.

The sequence of actions to be performed will be as follows:

Tomatoes, dill umbrellas, horseradish leaves and cherries should be washed well, and the garlic should be peeled into cloves.
Then put the first layer of tomatoes into the prepared clean bucket (the fruits should be pressed against each other as tightly as possible) and put it with a few leaves of horseradish, currant, oak chips, and on top with more cherry leaves, crushed garlic cloves, a few pieces of hot red pepper and dill umbrellas .
Lay out the second layer of tomatoes and cover it with the same herbs and spices as the previous one. The alternation of spices and tomatoes is performed until the bucket is completely filled with them.
Prepare a brine from the above products and, after cooling it, pour over the tomatoes.
Take a round saucer and place it on top of the tomatoes, pressing down lightly.
Close the bucket with a lid and leave it in the room for a day. After this time, it will be possible to transfer the pickles to the basement or other cool place where the workpiece can reach the desired condition.

Video: how to pickle tomatoes in a bucket (recipe 1)

Recipe 2 (red tomatoes)

This method of pickling tomatoes can be used both for harvesting in small buckets and for preservation in jars. characteristic feature this option can be considered the absence of the usual horseradish leaves in the list of components, but if you wish, you can still add them. The finished pickle is quite spicy and salty.

The following components are required:

strong tomato fruits, preferably of the same size - 4–5 kg;
currant and cherry leaves - 10 pieces each;
a large bunch of dill and parsley;
basil and tarragon - 2 bunches each;
celery - 2-3 bunches;
garlic - 1 large head;
hot pepper - 1-2 pieces (to taste).

To prepare the brine, you will need the following ingredients:

cold water - about 2-3 liters (how much will go into a bucket filled with tomatoes);
coarse salt - 3 liters 9 tbsp. spoons.

Having prepared everything you need, it's time to move on to the direct process of salting.

Did you know? Tomatoes help the body absorb glucose and insulin, which is very useful for people suffering from diabetes.

It consists of the following steps:

Rinse all prepared fruits and herbs thoroughly and let the water drain a little.
Rinse the bucket (or other container for salting) well in warm water, better with soda or mustard powder.
Take a knife and, before moving the tomatoes into the prepared bucket, make several small punctures in the petiole zone, that is, where the fruit was attached to the branch. In the bucket, the tomatoes should be placed punctured down.
Having laid the first layer closely, take a clove of garlic and cut it into small slices over the tomatoes.
Following the garlic, lay out a few leaves of cherries and currants, a small bunch of purple basil, celery, parsley and dill. Place a few sprigs of tarragon on top of the dill.
When finished with the first layer, take the knife again, puncture the tomato fruits with it and lay out the second layer.
Cut the garlic, put currant leaves, cherries, celery, dill, parsley and other greens that you laid out on top of the first layer. Also don't forget about hot pepper, which for convenience can be cut into several parts.
Lay out the third layer of tomatoes, which is likely to be the last for a five-liter food bucket. On top, you can sprinkle the tomatoes with another chopped clove of garlic and cover with herbs: cherry and currant leaves, celery, dill, basil, parsley (as a result, the tomatoes should be completely covered with herbs).
Prepare a brine, for which 9 tbsp must be dissolved in 3 liters of purified or well water. spoons of salt.
Pour the tomatoes with brine, only so that it completely covers the fruits and greens.
Take gauze, fold it in several layers and, covering the salt, sprinkle a layer of mustard powder on top (this will prevent mold).
Bend the edges of the gauze up and press down on top with an inverted plate of suitable size (it should correspond in diameter to the diameter of the bucket itself).
Cover the bucket with a lid, slightly pressing the plate, and place a tray or other container with sides under it, on which the brine that appears during the salting process will collect (the lid does not always adhere tightly to the bucket).

Ready salting should be immediately taken out to a cool place or placed in the refrigerator, where the tomatoes can be well salted, and the bucket lid will not swell.

Video: how to pickle tomatoes in a bucket (recipe 2)

Recipe 3 (green tomatoes)

Salting green tomato fruits - unusual option blanks, but with the right approach to the task, he will be able to please you with delicious fruits for the winter.

AT this case you will need:

green tomatoes- 4–5 kg;
dill - 3-4 large branches;
celery - 3-4 branches;
horseradish - 4 sheets;
tarragon - 2-3 branches;
currant and cherry leaves - 20 pieces each;
garlic - 2 heads;
coriander seeds - 1 tbsp. a spoon;
mustard seeds - 1 tbsp. a spoon;
bay leaf - 5-6 pieces;
salt - 15–17 st. spoons (depending on the amount of liquid used);
black peppercorns - 0.5 tbsp. spoons;
water - 3–4 l (not boiled, preferably purified).

Salting is best done in a small five-liter bucket made of food-grade plastic, observing the following sequence of actions:

To begin with, wash the bucket of soda well, rinse the tomato fruits and greens.
Put a few sprigs of celery, the same amount of dill, 2–3 torn leaves of horseradish, a sprig of tarragon, 5–6 bay leaves, 10 cherry leaves, a few heads of garlic (you can not remove the husk) on the bottom of the container. Also, along the bottom of the bucket, you need to scatter 1 full tablespoon of coriander seeds, a similar amount of mustard seeds and about half a spoon of black peppercorns or a mixture of peppers.
On the prepared green surface lay a layer of large tomatoes, then another smaller one.
Cover the tomatoes with a few more bunches of dill, celery, horseradish and minced garlic cloves.
Lay the last layer of the smallest fruits on top of the greens.
Prepare the brine. To do this, take 3 full tablespoons of salt per 1 liter of water and stir them until completely dissolved (about 3-4 liters of liquid will be needed for 5 kg of tomatoes).
Pour the brine over the tomatoes so that they are completely immersed in the liquid.
On top of the vegetables you need to put oppression (you can use a strong plate) and install a load, for the role of which a three-liter jar of water is perfect.

The process of preparing pickles will take at least two weeks, and all this time the workpiece should be in a warm room, preferably in the kitchen. After the specified time has elapsed, it is already possible to take a sample from salting, serving salted tomatoes as an independent snack, or in combination with various side dishes.

Video: how to pickle tomatoes in a bucket (recipe 3)

What can be served with

In winter, pickled and beautifully decorated vegetables can be a real decoration. holiday table, and that's not to mention the possibility of using them as an appetizer at more modest events. They can be served with mashed potatoes, vegetable casseroles, and as a component of pizza or pie. Sometimes real masterpieces of first courses are prepared from salted red tomatoes, like Siberian cabbage soup, and vegetable salads based on them.

Important!When using pickles in cooking, do not forget about the high salt content in them, which will also affect the taste of cooked dishes. It is likely that some of them will not need to be salted at all.

Workpiece storage rules

Most pickles are almost immediately placed in the cellar or, in extreme cases, on the bottom shelf of the refrigerator, however, the latter solution can be considered appropriate only with a small number of blanks. The ideal storage temperature in both situations is +1…+6 °C. If there are no opportunities for long-term storage of salted tomatoes, then they can be preserved.
After five days of aging in brine, it is drained, and the fruits themselves and all green seasonings used with them are washed with warm water. In this form, they are placed in clean jars, and the previously drained brine is brought to a boil. At the end of the procedure, tomatoes placed in jars must be poured with ready-made brine and rolled up. Of course, the shelf life of rolled pickles will be much longer than the shelf life of vegetables in a bucket.

For beginners, even the simplest salting process can be challenging task, but over time, each hostess will notice some nuances that make it much easier.

if you want the process of pickling tomatoes to go faster, you need to make a cruciform incision at the base of the fruit;
for a greater aroma of the preparation, it is advisable to dry the dill and parsley beforehand, due to which, during the salting process, they will reveal their full aromatic potential;
the fruits of ripe and soft varieties of tomatoes are preferably salted in containers with a volume of no more than 50 liters, and hard or green tomatoes - in wooden barrels;
so as not to crush ripe fruits, they are in without fail lay out in layers, each of which must be covered with leaves of cherries, horseradish, currants, basil, dill and other herbs;
the optimal salting time is 2 weeks, after which it is advisable to transfer the tomatoes to another clean container or roll them into jars for longer storage.

In fact, pickling tomatoes in buckets is the easiest way to harvest them for the winter, and in order for the vegetables to turn out tasty, fragrant and retain their qualities for a long time, you need to control the process to prevent mold. Any of the above recipes can guarantee you a great winter snack, so we advise you to try each of them in turn.

Tomatoes are good in any form - fresh, pickled, baked, but lovers of delicious food should also learn how to salt tomatoes in a barrel according to a grandmother's recipe, which can turn out to be a real revelation. Housewives add all kinds of spices, experiment with brine options, and all in order to surprise and delight the household with an excellent snack.

Training

Tomatoes intended for harvesting should be sort, wash and sort, selecting only whole dense fruits without signs of spoilage. For pickling, it is better to take vegetables approximately one size and degree of ripeness(ripe, brown or green) - so they will be salted more evenly and the taste will be the same.

It would seem that then it remains only to distribute them in containers, cover them with spices and pour brine. But salting tomatoes in a barrel is not as easy as it seems at first glance. In the old days, tomatoes were pickled and salted in large wooden barrels. Now you can choose ceramic shell, and plastic bucket, and glass jar . The main thing is that the materials are not oxidized (galvanized or aluminum cookware does not fit). If you plan to use an enameled container, then there should be no enamel chips inside, otherwise place a large waterproof bag inside.

Recipes

The tomato is considered versatile vegetable And there are many ways to pickle it. Ripe tomatoes are quite tender, so it is important not to overdo it with heat treatment, otherwise, instead of an elastic and tasty tomato, you will get sourdough.

So that the tomatoes salted in the barrel do not become moldy and do not turn sour, you should pour a little dry mustard on the bottom of the container and sprinkle the tomatoes on top with it after they are filled with brine.

Oil and vinegar are not added to them - the recipe is as simple as possible. Tomatoes prepared in this way will be delicious, with soft “carbonated” notes. They can be given even to children 3-4 years old, since as a result of natural fermentation, vegetables also become very useful.

Servings/Volume: 9 l

Ingredients:

tomatoes - 6 kg;
garlic - 7-8 cloves;
dill - 4-6 umbrellas;
oak and cherry leaves - 8-10 pieces each;
horseradish (leaves or pieces of root) - 2-4 pieces;
rock salt - 250-300 g;
sugar - 150-200 g;
water - 5 l.

Cooking:

Wash tomatoes, sort.
Put cherry and oak leaves, horseradish, part of dill and peeled garlic on the bottom of the barrel.
Lay the tomatoes tightly enough, but without crushing the vegetables, adding dill and garlic to them. Place the remaining leaves on top.
Prepare the brine: pour salt and sugar into boiling water, mix, wait for complete dissolution.
Cool to a warm state, pour the tomatoes, put them in a cool place - on the balcony, in the cellar.
Wait 40 days.

Tomatoes are ready, bon appetit!

If in the previous recipe, pickling tomatoes in a barrel for the winter is obtained using natural fermentation and the process takes a long time, then this method is designed for literally 3-4 days. The ideal time for such preparations is early autumn, when there is a desire and an opportunity, along with fresh vegetables, to pamper yourself with healthy salt.

Servings/Volume: 9 l

Ingredients:

tomatoes - 6 kg;
carrots - 200 g;
garlic - 10 cloves;
Bulgarian pepper - 1-2 pcs.;
hot / black pepper and / or sweet peas - 1 pc. / 15-20 pcs.;
celery greens - 7-8 stalks;
blackcurrant leaves - 5-6 pieces;
dill - 5-6 umbrellas;
rock salt - 250-300 g;
sugar - 150 g;
water - 5 l.

Cooking:

Wash the tomatoes, peel the garlic, chop the celery, wash the carrots and grate them on a Korean carrot grater, wash the pepper, remove the seeds and cut into strips.
Put currant leaves, some spices, pepper and carrots on the bottom of a barrel or other container.
Cut the tomatoes in half (not completely).
Fill them with a container, layering with carrots, peppers and spices. Top with dill and leaves.
Make a brine - pour salt and sugar into boiling water, wait for complete dissolution.
Pour the contents of the barrel with slightly cooled brine, cover with a clean cloth and lid.
Leave the barrel in a cold place (loggia, balcony, cellar) for 4 days.

Enjoy your meal!

These vegetables are prepared quickly - you can eat in a day. But their taste is most clearly revealed after 2-3 days.

Servings/Volume: 3 l

Ingredients:

tomatoes - 2 kg;
garlic - 6-7 cloves;
celery - 6-7 stalks;
salt - 50-60 g;
water - 1 l.

Cooking:

Wash the tomatoes and remove the skin. To do this, you need to make a cross-shaped incision on the lower part (in the place opposite the stalk) of each tomato, put them in a saucepan, pour boiling water for 1-2 minutes and, draining it, immediately pour over the vegetables with cold water. After that, the skin can be easily removed.
Chop the celery greens and garlic.
Boil water, add salt, remove the pan from the heat.
Put a layer of spices on the bottom of the container, then a layer of peeled tomatoes. Finish bookmark spices.
Pour in the brine carefully.
Leave the container at room temperature for a day, without closing anything.
After a day, you can start eating tomatoes as lightly salted, but if you put the container in a cold place for another couple of days, they will only become tastier.

Dinner is served!

Garlic when salting tomatoes can be replaced with wild garlic. It will give a piquant taste and smell, and will also become a separate snack after salting.

The delicate and spicy taste of vegetables after such preparation will appeal to even the most fastidious gourmet. Water is not used in this recipe - only tomatoes, salt and spices. BUT main secret lies in the method of preparation.

Servings/Volume: 3 l

Ingredients:

tomatoes - 2 kg;
celery - 5-6 stalks;
garlic - 7-8 cloves;
salt - 50 g;
honey for lubrication - 2-3 tbsp. l.

Cooking:

Wash and peel the tomatoes. To do this, make cruciform cuts, pour boiling water over the vegetables for a couple of minutes and, draining it, pour over with cold water.
After removing the skin, cut the tomatoes into two parts. Sprinkle cut surfaces with a pinch of salt.
Lubricate the bottom of the container with honey, lay a layer of tomatoes cut down.
Cover them with a layer of spices, add a couple of pinches of salt.
Continue layering salted tomato halves, spices and salt.
Cover the contents with a plate and put under oppression for a day.
After 24 hours, the tomatoes are ready.

You can evaluate the taste, bon appetit!

In order to salt tomatoes in a barrel in a cold way, appropriate cold conditions are required. The cellar is best, but, in extreme cases, a loggia or balcony will do.

Although it is considered that the best snack are pickles, green tomatoes are in no way inferior to them in taste. Spicy, elastic - they will be the first to disappear from the festive table and will be very useful for mashed potatoes, and for buckwheat porridge, and for pasta. Green tomatoes are salted in the fall, when I take off the remains of the crop that do not have time to ripen.

Servings/Volume: 9 l

Ingredients:

tomatoes - 6 kg;
sweet pepper - 0.5 kg;
hot pepper - 2 pcs.;
garlic - 10-12 cloves;
dill - 5-6 umbrellas;
cherry, oak and blackcurrant leaves - 5 pieces each;
rock salt - 300 g;
sugar - 150-200 g;
water - 5 l.

Cooking:

Wash the tomatoes, cut in half (not completely).
Finely chop sweet pepper, bitter and peeled garlic or pass through a meat grinder and mix.
Stuff the sliced tomatoes with the mixture.
At the bottom of the barrel, place cherry, oak and currant leaves and part of the dill.
Place stuffed tomatoes.
Top them with the remaining dill umbrellas.
Make a brine: add sugar and salt to boiling water, remove from heat.
Carefully pour the hot brine into the bowl with the tomatoes.
Put a wooden circle (or a wide flat plate) on top and put oppression (you can use a three-liter jar of water or a heavy stone washed and scalded with boiling water).
When the tomatoes in the brine have cooled down, remove the container in the cold, for example, in the cellar or on the balcony.

A month later, you can try a spicy savory snack, bon appetit!

Video

For more information on how to cook barrel-picked tomatoes at home, see the following videos:

Since childhood, she has been engaged in gardening and gardening, especially harvesting and preserving crops. Excellent knowledge of the Russian language helps to share your secrets with readers. Twice mother, animal lover - there are two cats and a dog in the house. He is fond of experiments in the garden - the field for them is right behind the house. Therefore, I am ready to try new recipes for canning and salting, as well as original dishes from my own harvest and share them with you.

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