Barrel tomatoes in a jar under a nylon lid, bucket, pan, barrel with cold brine for the winter: simple recipes. How to pickle green and red tomatoes with cold water without vinegar, mustard, and aspirin? How to pickle green tomatoes

When autumn comes, and there are still a lot of green tomatoes left in the garden, many simply throw them away. But you shouldn’t spoil the product, because there are many recipes for instant green tomatoes. Vegetables can be pickled, fermented, salted, made into caviar and a variety of salads. The most useful are salted tomatoes. The result will please all family and friends.

Product selection

To prepare instant chopped green tomatoes, you should follow some rules when choosing them. The main ones are:

Slices with adjika and garlic

This preparation is best made in liter jars. Quick green tomatoes recipe includes the following products:

To quickly pickle green tomatoes with garlic, you should do the following manipulations:

Whole in Korean

The tomatoes prepared according to this recipe turn out to be quite spicy, as they belong to Korean cuisine. They contain the following ingredients:

1. Green very ripe tomatoes, the diameter of which is up to 5 centimeters - 500 g.
2. Fresh parsley - 1 medium bunch.
3. Garlic cloves - 7 pcs.
4. Dried hot pepper - 1 pc.
5. Vegetable oil - 4 tbsp. l.
6. Natural apple or wine vinegar - 3 tbsp. l.
7. Kitchen salt - to taste.

The recipe includes the following step-by-step steps:

After the time has passed, you can eat instant green tomatoes.

Georgian style for the winter

This preparation has a very attractive appearance and unsurpassed taste. The ingredients for cooking are:

How to make spicy Georgian preparation according to this recipe:

After this, the dish is put away in a cold, dark place until winter.

Fermented in Armenian

Pickled tomatoes are very popular in Armenia. To prepare them you need the following set of products:

Quick green tomatoes according to this recipe are prepared as follows:

With mustard and aspirin

This method is called “cold” because it does not involve sterilization. The ingredients of the dish are:

In order to cold pickle green tomatoes, you need to carry out the following procedures:

It is ready for use after 2 months.

In barrels without vinegar

Salted tomatoes prepared in a barrel are extremely tasty and healthy, since they do not contain vinegar.

The recipe includes the following products:

To pickle tomatoes in a barrel without vinegar, you need to do the following.

Fruits that are not ripe before the end of summer can be rolled up for the winter and cooked into savory dishes. It’s easy to pickle them at home using available means. The most popular recipes describe in detail how to pickle green tomatoes in a pan. If you strictly follow the recipe, you can prepare an original snack from simple ingredients.

Pros and cons of pickling green vegetables in a saucepan

In villages, they usually pickle the crops in barrels and keep them in the cellar. It is difficult for a city dweller to cope with this task, so one should proceed from the conditions of the apartment. You can easily pickle unripe fruits using a regular saucepan. This method has its advantages and disadvantages.

The advantages of this salting include:

• ease of preparation: even a novice housewife can handle the job;
• variety of recipes;
• speed of preparation: pickles will be ready in a couple of weeks, and according to some recipes – in a few hours;
• rich taste and aroma, like barrel preparations;
• The cold salting method preserves all the beneficial properties of the crop.

One of the disadvantages is that such pickles are stored only in a cool place. If there are a lot of them, then it is necessary to equip a suitable room.

How to pickle green tomatoes in a saucepan

You can pickle the crop in any container in various ways with the desired set of ingredients. If preference is given to spicy dishes, add pepper; if spicy, add garlic and dill. Following each of the proposed recipes for green salted tomatoes in a pan, you need to prepare the brine and select the vegetables. The fruits are chosen whole, preferably with a yellow side. They should be elastic, without forming a dent when pressed. If there are damages or cracks, they are cut out.

Vegetables chosen are not very green, the color is closer to yellow: they contain less corned beef (harmful acid). There is no need to pre-soak them. If you only have dark, deep emerald-colored fruits, then you need to use a recipe with vinegar - it neutralizes corned beef well.

Important! When exposed to boiling, soaking and vinegar, the corned beef disappears.

The cooking algorithm for each recipe is as follows:

1. Vegetables are thoroughly washed, sorted, fruits with rotten rot and damage are rejected.
2. Prepare a brine from the amount of water, salt, vinegar, and spices specified in the recipe.
3. Prepare other ingredients that are used for salting, select the best ones, wash them, cut them or grate them, depending on the recipe.
4. All ingredients are laid out in layers, alternating, poured with brine, and left in a warm place for several days.

They will ferment for about 3-5 days. After the expiration date, the pickled fruits can be tasted.

Important! Prepared pickles must be stored in the refrigerator.

Recipes for pickling green tomatoes in a pan

There are many ways to pickle semi-ripe vegetables. You can use the most proven and popular ones at home.

Experienced housewives pickle the autumn harvest using the following recipes:

• cold pickling of green tomatoes in a saucepan;
• pickling;
• quick salting;
• dry method, without brine.

You can prepare pickles using any of the suggested options.

Important! Green tomatoes will be more acidic than red tomatoes and have a spicier, tangier flavor.

How to quickly pickle green tomatoes in a saucepan

This appetizer will be ready in literally 2 hours. For instant salted green tomatoes in a saucepan you will need: a large head of garlic, a bunch of dill.

Prepare the spices:

• 5 tbsp. l. salt;
• glass (250 ml) table vinegar;
• 1 liter of water.

The ingredients in the recipe are for 1 kg of tomatoes.

To pickle the crop, first prepare a marinade: boil water, stir with salt, remove from heat, pour in vinegar.

Important! When quickly salting green tomatoes in a saucepan, vegetables with a spicy dressing are poured only with boiling brine. This will neutralize the corned beef.

How to cold pickle green tomatoes in a saucepan

Even a novice housewife can handle this method of salting - it does not require any special knowledge or skills. Pickles prepared cold must be stored in the refrigerator or cellar.

The recipe is for 2 kg of fruit. To cold pickle green tomatoes in a pan, you need to prepare the following spices:

• hot capsicum – 5 pcs.;
• garlic – 1 head;
• dill, parsley - 1 bunch each;
• sugar – 1 tbsp. l.;
• salt – 2 tbsp.

Small punctures are made in the tomatoes with a fork near the stalk and salted as follows:

1. Place half the greens and garlic cloves cut in half at the bottom of the container. Unripe fruits are placed on top in one layer.
2. Red pepper is crushed on them.
3. Layers repeat.
4. Dissolve salt in cooled boiled water and pour the brine into a container with vegetables.

The pickles are left at room temperature for a week. After 7 days, a sample is taken; if the tomatoes are not marinated well, you can let them ferment for a few more days. Afterwards they are put into clean jars and put in the refrigerator.

Salted green tomatoes in a pan, like barrels

Vegetables salted in this way turn out sharp and pungent, and their taste cannot be distinguished from barrel ones. The secret is in the ingredients.

To pickle 2 kg of fruits, take a 3-liter wide container.

Required ingredients:

• garlic – 1 small head;
• 1 large horseradish leaf;
• 2 pcs. dill umbrellas and currant leaves;
• vinegar and sugar - 1 tbsp. l.;
• salt – 2 tbsp. l.

Prepare the dish as follows:

1. Green leaves are placed at the bottom of the prepared container.
2. Crosswise cuts are made on the fruits in the area of ​​the stalk, and they are placed tightly in a second layer.
3. Sprinkle them with sugar and salt, fill them with cold boiled water, and place pressure on top.

The products are salted according to this recipe for about a week at room temperature. In 7 days they will be ready. Pickled green tomatoes, salted in a saucepan, are distributed into containers and put in the refrigerator for storage.

Pickling green tomatoes in a saucepan without water

This recipe takes 2 to 3 days to prepare the pickles. No brine is used; the tomatoes are marinated in the juice that is released during the cooking process.

The following ingredients are required:

• 2-3 cloves of garlic;
• several leaves of greens: cabbage, cherries, horseradish;
• dill umbrella;
• salt – 2 tbsp. l.;
• sugar – 2 tsp.

Semi-ripe tomatoes are pricked with a fork and placed in a single layer in a pan. The salting algorithm is as follows:

1. All the greens are laid out in a second layer.
2. Sprinkle the layers with salt and sugar.
3. Vegetables and herbs are covered with cabbage leaves.
4. Gauze is placed over the leaves, and a 3-liter jar filled with water is placed on it. The result will be oppression, which will stimulate the release of juice from vegetables, salt and other spices will penetrate deeper into the pulp. This will help pickle the fruits efficiently without brine.

After a day, the salted vegetables will release juice. You can store them in the refrigerator. This is the easiest way to pickle green tomatoes in a pan.

Terms and conditions of storage

Pickles without heat treatment are stored in the refrigerator or cellar for no more than 6 months. If the brine begins to become cloudy and moldy, it is drained and the pickled vegetables are placed in clean jars. You should not fill them with fresh brine. If you close the jars with nylon lids, the pickles will not go to waste.

If there are a lot of vegetables, the entire harvest will not fit in the refrigerator; it can be rolled up for long-term storage. To do this, the fruits are poured with boiling brine for 15 minutes, then it is drained, boiled again and the vegetables are poured into the jar again. The containers should be sterilized beforehand, as should the screw caps.

The second brine is not drained, but the jars with it are closed. They turn them upside down and wrap them up. After 12 hours, the workpieces can be put away in the pantry. Fruits salted in this way can be stored in a cool, dark place for up to 2 years.

Conclusion

The proposed recipes describe in detail how to pickle green tomatoes in a pan. Using these tips, you can save unripe late harvest and diversify your winter diet. When prepared correctly, pickles turn out spicy, tangy and piquant.

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Pickling green tomatoes in a saucepan- This is a modern interpretation of salting tomatoes in barrels, which was used even before the advent of glass jars. Nowadays, salting in saucepans and even in aluminum buckets is in demand and popular among housewives, so it is imperative to figure out which recipes to choose.

Pickling green tomatoes in a pan for the winter, with a capacity of up to five liters, is an ideal option for home canning vegetables. In several small saucepans, you can cook tomatoes according to several different recipes, and then, together with your family, choose which recipe produces the most delicious green salted tomatoes. During pickling, a plate (smaller in diameter) and a weight are placed on top, and when storing, the container is closed with a lid, although the tomatoes can be placed in glass jars and stored under nylon lids in a cool room.

First, wash the saucepan with a hot baking soda solution. After scalding it with boiling water, this will remove extraneous odors and disinfect, which means you can guarantee the excellent taste of salted tomatoes.

Salted green tomatoes in a saucepan will keep for a season if you put them in a cool room. Many housewives put the already pickled fruits in three-liter jars and store them in a cool place.

Pickling green tomatoes in a saucepan

If you are interested pickling green tomatoes in a saucepan, recipes You can take several types. For every kilo of green tomatoes, take two bunches of greens - dill, parsley, add a little celery, several large horseradish leaves and mint leaves, which will add piquancy and freshness to the pickles. You also need to take hot peppers, several pods to taste, a large head of garlic, four leaves of cherry and black currant, three leaves of grapes.

A large saucepan is best suited for pickling tomatoes; they should be placed in the container tightly, but without pressing, so that they do not crack or become deformed.

If you have fruits of different degrees of maturity, for example, some are completely green and dense, while others have already turned purple and become slightly soft, then pickling can be done with or without spices. The fruits must be selected so that they are not damaged, their surface must be smooth and the flesh elastic.

The fruits that you have selected must be thoroughly washed and the stalks removed. Place a third of the indicated spices in the recipe on the bottom, then tightly pack the vegetables up to half the container. Remember that the taste of salted tomatoes is affected by how tightly you place them in the saucepan; even if you cook according to the same recipe and do not place them tightly, the tomatoes will turn out over-salted.

So, half of the saucepan is filled with vegetables, now we need to put some more spices in the middle, then the rest of the green fruits.

Place herbs on top. And you can make a saline solution, calculating the proportions as follows: about 800 grams of salt (not iodized) for every ten liters of water. But for red tomatoes in this recipe there is a completely different concentration of salt solution: for 10 liters you will need a kilo of salt.

When the saucepan is filled, you need to fill it with strained brine, then put it in a cold place to salt for 15-20 days. Thus, in a maximum of three weeks, you will be able to treat yourself to salted tomatoes with a piquant taste and unsurpassed aroma.

You may notice that mold has appeared on the surface; to avoid this, you need to add a couple of tablespoons of sunflower oil to the saucepan. However, the moldy film will not spoil the taste at all; it is easy to remove.

Pickling green tomatoes in a pan: recipes

So, the simplest one recipe “Pickling green tomatoes” in a saucepan involves several stages of preparation. First, you need to buy vegetables, choosing smooth fruits without damage or rotten areas. They need to be washed several times under running water; some housewives prefer to pour boiling water over them.

The fruits should be placed on a towel so that all excess liquid is absorbed. Now you need to take a large saucepan, pour boiling water over it and put black currant leaves on the bottom, they should cover the bottom well, you can make two layers of them. Then lay the vegetables quite tightly, sprinkling the layers with salt, then come the vegetables, which need to be lightly sprinkled with salt, you can add mustard seeds, which will add a special aroma to the pickles. Also, each layer of vegetables should be topped with blackcurrant leaves. Like this, laying tomatoes in layers, you need to fill the entire saucepan. Cover the top layer again with a thick ball of blackcurrant leaves. And now the most interesting part of this recipe: the tomato mass, which is prepared by grinding tomatoes in a meat grinder.

You also need to add another half of the total amount of rock salt and mustard seeds to the tomato mass. The saucepan with tomatoes should be placed in a cold basement, it can be equipped for storing various preserves, or it can be better stored there in the refrigerator.

Quickly pickling green tomatoes in a saucepan occurs with the use of various herbs, which can give vegetables a unique taste and aroma, making the pickles even more delicious.

Carefully sorted and washed green tomatoes should be placed in a bucket, rearranging the rows with herbs - you can take thyme, blackcurrant leaves, tarragon, cherry leaves.

When you place vegetables, you need to shake the pan periodically, this way the rows will be more dense, and your tomatoes will be evenly salted, which means they will be even tastier. Once you fill the bucket, you can add the brine.

For five liters of chilled boiled water you need to take 400 grams of rock salt. Place a wooden circle or plate on top of the saucepan and place a small weight, for example, a bottle of water. After a month and a half, the tomatoes will be ready and can be served at the dinner table, cut into pieces, sprinkled with green onions and seasoned with vegetable oil.

Recipe: Pickling green tomatoes in a saucepan

But it’s better to prepare it in small jars, like other salads, which always turn out aromatic and piquant. But still, there is nothing tastier than pickled tomatoes, which have gained immense popularity in our country. It can be assumed that when tomatoes began to be grown en masse in our country, they came up with an option for fermenting green fruits.

is a popular recipe, but no one bothers to transfer the cooking process to a saucepan. To do this, you need to take two large heads of garlic, parsley and dill, bell pepper (10 large pods), you can add horseradish root and a few pods of hot pepper. The brine is prepared from a glass of coarse salt, two glasses of sugar, five liters of water and two glasses of six percent vinegar.

All of these products must be mixed to prepare the brine, then put it on the fire and bring to a boil. Leave the brine to cool. In this recipe, the tomatoes are not fermented whole, so they need to be cut in half. Additional ingredients must be prepared: first peel, then cut into pieces. They need to be mixed and filled with brine.

The pan with tomatoes should be placed in a cool place. After two days, you can taste your pickled green tomatoes. Thanks to vinegar and garlic, such a snack can be stored for a long time; it gradually turns sour, but this only makes it tastier.

The main advantage of fermenting tomatoes in a saucepan is that they are easy to prepare, but they turn out fantastically tasty. The appetizer will complement the lunch and even holiday table.

Quickly pickling green tomatoes in a saucepan

A wide variety of vegetables can be salted in pots and buckets; this is what is most often done in villages, where pickles are prepared for a large family for the whole winter. We will look at one of the most amazing recipes that combines bell peppers, onions, and carrots. You could even call it a culinary innovation, so this recipe is a must try.

This appetizer will look like stuffed peppers. The whole peculiarity is that the filling will be a mixture of carrots, onions, garlic and green tomatoes. You will need so many ingredients: five kilograms of pepper, the same amount of green fruits, several large heads of garlic (about 300 g), one large carrot and one onion. Also here we will need to prepare the brine separately so that our appetizer can be salted faster. For the marinade you need two glasses of vinegar, the same amount of sugar, the same amount of vegetable oil, two tablespoons of rock salt.

You need to peel the garlic, chop it, for example, you can chop it finely, or you can, as always, crush it in a garlic press. Cut green fruits into small slices. Preparing peppers involves removing the stem with the inner seeds. Then they must be washed under running water.

Pass the tomatoes through a meat grinder, mix with chopped onions and carrots, add garlic. Mix. Stuff each pepper with the green-garlic mixture. Then place them tightly in a saucepan, you can sprinkle with chopped onions and chopped parsley.

In a separate pan, cook the marinade, thoroughly mixing all the ingredients that we indicated. The boiling marinade now needs to be poured into the pan with the peppers and simmer over low heat for about 15 minutes.

Pickling green tomatoes in a pan for the winter

If you choose, you will probably really like them, but they need to be prepared in bottles. Most often, large jars are used for such preservation - two-liter or three-liter jars.

And if we choose not only in a saucepan, but also in aluminum buckets, then we can immediately pickle twice as many vegetables.

The choice of herbs plays one of the main roles in proper pickling, because the aroma of the vegetable after cooking depends on them. Each leaf, be it black currant or cherry, horseradish or thyme, will give its own notes of taste.

Recipes for pickling tomatoes.

What housewife doesn’t want to please her household with delicious salted tomatoes in winter. Especially those that look like they came from a barrel. Yes, now, probably, no one has such wonderful dishes left at home. But you can do without it. Especially with today's abundance of recipes.

Barrel tomatoes in a jar under a nylon lid with cold brine for the winter

This recipe is very easy to prepare and does not require fancy ingredients. And most importantly, even a novice housewife can handle it. Moreover, you don’t need to bother with twisting, and you can try these tomatoes in just a few days.

Necessary:

• Tomatoes – 2 kg (more is possible, it all depends on who, how dense the laying will be)
• Dill - several umbrellas
• Horseradish (root) – 10 g
• Currant and cherry leaves - 10-20 g each (several pieces)
• Garlic – 5-6 cloves
• Hot red pepper – ¼ of the whole
• Salt – 120-150 g
• Water – 2 l

Goodies from a barrel

Cooking method:

1. The jars must first be steamed, so our twist will last longer.
2. Arrange the washed tomatoes. You need to lay it tightly, but in moderation. So that they don’t get crushed or choke.
3. Wash the necessary leaves and cut the horseradish and pepper into pieces. Peel the garlic, but there is no need to chop it. Some people insert the cloves directly into the tomatoes, but this is not necessary.
4. During the laying process, periodically add spices. And don’t forget to put them on the bottom before laying.
5. Pour salted brine over the yummy food and forget about it for a couple of days.
6. Ready! Store these tomatoes in the refrigerator or other cool place.

Cold barrel tomatoes in a bucket for the winter

Of course, the taste of tomatoes in wooden barrels is simply indescribable. Does the wood affect the salting, or do you just need to follow the technology. I would like to immediately note that the composition of spices may vary slightly. After all, every housewife has her own recipe, which she arrives at through trial and experimentation. Below is a recipe that our grandmothers used.

Ingredients:

• Tomatoes - approximately 10 kg (this takes into account the fact that the bucket will be 10 liters)
• Currant, cherry, oak and ashiritsa leaves - 7-10 pcs.
• Garlic – one big head
• Bay leaf - no more than 5-7 units
• Peppercorns – 10-15 peas
• Horseradish (root and leaves) – one medium size
• Dill (umbrellas, leaves) – several pieces.
• Salt – 2 cups
• Sugar – 1 glass
• Water – approximately 10 l (volume may vary depending on installation)

Salt in a bucket

Further actions:

1. First, you need to cook the tomatoes. They don't have to be the same size. It is much more important that they are ripe, elastic and without blemishes.
2. Place washed herb leaves, dill, and bay leaves at the bottom of the bucket.
3. Next we are engaged in laying the tomatoes themselves.
4. And don’t forget to periodically add more leaves, horseradish, pepper and garlic.
5. Place the remaining spices on top too.
6. Pour cool sweet-salty brine over cooked vegetables
7. Cover the bucket with gauze and place a plate with some kind of weight on top. This is necessary so that the tomatoes do not float and are well soaked.
8. Place in a warm place for 2-3 weeks. And then send it to a cool room.

Cold barrel tomatoes in a pan for the winter

In principle, the recipes themselves are similar to each other. At least in terms of composition and ingredients. But their number directly depends on the volume of the dishes. Below is a recipe that is often used when pickling tomatoes in a pan. It’s worth noting right away that you need to take a container slightly larger than the amount of tomatoes.

• Tomatoes – 2 kg
• Hot pepper (light is best) – 1 pc.
• Bay leaf – 3-4 pcs.
• Peppercorns – 5-7 peas
• Garlic - 3-5 cloves
• Dill (umbrellas) – 4 units
• Salt – 3 tbsp.
• Sugar – 1 tbsp.
• Horseradish, cherry and currant leaves - 2-3 pcs.
• Vinegar – 2 tbsp.
• Water – approximately 2-2.5 l

Appetizing snack

Salting method:

1. Naturally, put some spices on the bottom.
2. Then carefully place the tomatoes, periodically adding seasonings.
3. Also place the remaining leaves, dill and garlic on top of the tomato.
4. Prepare the brine, add vinegar and pour the resulting water (cold) over our tomatoes.
5. Cover them with a lid and leave them in the room for 5-7 days. And then put it in the cellar or on the balcony.

By the way! If you don't want to use vinegar, add a little more salt and sugar. The calculation is this: for 1 liter of water you need 2 tbsp. salt and 1 tbsp. Sahara.

Barrel tomatoes in a barrel with cold brine for the winter

If you find an old wooden barrel at home (and in a usable condition), then we can say that you are incredibly lucky. If it's new, then even better. Salting tomatoes in a barrel is as easy as shelling pears. Even if you simply pour salt water over them, the taste will be unforgettable. But every housewife wants to delight and surprise with her new and unusual recipes.

Required ingredients.

• Tomatoes – 8-10 kg (the quantity depends on the volume of the barrel, but it is better not to take too large)
• Cherry, currant, oak and grape leaves - 10-15 pcs.
• Dill umbrellas – 7-8 pcs.
• Garlic – 2 heads
• Horseradish root – 1 large or two medium
• Horseradish and parsley leaves - several sprigs
• Hot pepper – 1-2 pcs. (depending on taste preferences)
• Salt – 700-800 g
• Water – 10 liters (a little less if you take a 10 liter barrel)

Incredibly delicious

Cooking method:

1. Cover the bottom with herb leaves.
2. Then lay out two layers of tomatoes, and insert garlic, pepper and horseradish into the resulting holes.
3. Add spices again and add tomatoes again.
4. So alternate until the very edge. But, you need to leave 5 cm to the top.
5. Cover the top with the remaining spices and herbs.
6. Prepare a saline solution and pour it over the tomatoes. Ideally, you should use cold well water.
7. Tie the top of the barrel with gauze and place a plate with a load.
8. Place in a warm place for 5 days, and then put in the cellar. Or another room, the main thing is that the temperature is no higher than 5 °C.

Helpful Tips:

• The tomatoes need to be stacked tightly enough so that they are evenly salted and there are no over-salted ones.
• Sometimes mold will appear in the barrel over time. Therefore, you can add a few peas of mustard or a couple of tablespoons of vegetable oil.
• You need to place a tray under the barrel. After all, the liquid needs to drain somewhere.
• By the way, it is best to store such tomatoes in a dark place. That is why the cellar has to be an assistant.
• And yet, barrels made from pine trees should not be taken. The tomatoes may taste slightly bitter in them.

How to pickle red tomatoes with cold water without vinegar and mustard?

As they say, cold pickling of tomatoes means fermentation. They do not undergo any heat treatment, and everything happens thanks to fermentation. Many people do not want to use vinegar. And there are recipes that will help maintain a beautiful appearance and allow the pickling to last longer. For example, with mustard.

Ingredients:

• Tomatoes – 1.5-2 kg (depending on how many cans there will be and how dense the packing will be)
• Allspice - several grains
• Bay leaf – 3-4 leaves
• Garlic – 4-5 cloves
• Currant and cherry leaves - 4-5 units each
• Horseradish – 1 small root
• Salt – 2 tbsp.
• Sugar – 1 tbsp. with a slide
• Dry mustard – 2 tbsp.
• Water – 1 liter (maybe a little more)

Spicy and spicy

Salting method:

1. It is important to take brown tomatoes. Because with mustard, overripe tomatoes may lose their shape or even fall apart.
2. Place the tomatoes in a jar or jars (depending on volume).
3. Add spices in one or two layers. Or you can lay them along the edge of the jar, thus closing the holes.
4. And don’t forget to put some greenery at the bottom and at the very top.
5. Pour the chilled sweet-salty brine over the tomatoes. Don't forget about mustard.
6. Fill the jars and close with nylon lids. Leave it in a warm place for several days, and then put it in the cellar, refrigerator or balcony.

How to pickle red tomatoes with cold water without vinegar and aspirin?

Aspirin is popularly used as a preservative. It is thanks to him that the starter lasts longer, does not become cloudy, and the taste and appearance of salted products is preserved. Now, however, it is considered a slightly controversial drug.

Because some argue that it is undesirable to use it for conservation. But our grandmothers also resorted to his help, and the tomatoes turned out very tasty.

Ingredients:

• Tomatoes – up to 2 kg
• Peppercorns and allspice - several grains each
• Bay leaf – 3-4 leaves
• Currant and parsley leaves - 5 branches each
• Dill umbrella – 3-4 pcs.
• Hot pepper – 1 small
• Onion – 1 medium size
• Aspirin – 2-3 tablets (depending on the number of cans)
• Salt – 80-100 g
• Water – up to 2 l

Add pickling tablets

Cooking method:

1. Place leaves and dill on the bottom of the jar.
2. Next, you need to pack the tomatoes tightly, periodically adding other spices.
3. Cut the onion into half rings and sometimes add it to the styling.
4. Pour cold brine with 1 tablet over the tomatoes.
5. Cover with a nylon lid and place in a cool place.
6. These tomatoes will be ready in 2-3 weeks. By the way, fermentation occurs faster in large containers than in jars.

How to pickle green tomatoes with cold water for the winter?

Green tomatoes have a very piquant and unique taste. And most importantly, they perfectly retain their appearance during the salting process. There is nothing complicated about their preparation. In this case, it is only important that the tomatoes are the same in size and of medium size.

Required components:

• Tomatoes - 2.5 kg
• Bay leaf - several leaves
• Peppercorns and allspice – 5-6 grains each
• Garlic – 1 small head
• Dill umbrella – 3-4 pcs.
• Currant, horseradish and parsley leaves - 2-3 pcs.
• Salt – 4 tbsp.
• Water – 2 l

Pickling greens

Method for pickling green tomatoes:

1. As usual, wash the tomatoes and herb leaves and peel the garlic.
2. Place some seasonings on the bottom of the jar, and then add the tomatoes. Tight, but very neat.
3. Add more spices between layers or in the holes between tomatoes. And don’t forget to put dill and a few leaves on top, as well as garlic and pepper.
4. Pour the prepared brine over the stacked tomatoes.
5. Cover with a lid and place in a cool place.

Video: How to pickle tomatoes in jars at home?