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Salted or pickled tomatoes have been a favorite since childhood. Over time, the relevance of homemade jars containing these vegetables has not disappeared. However, ancient recipes for pickling tomatoes in a barrel are becoming increasingly popular. Tomatoes prepared using grandma's technology will never compare to store-bought ones. They are also considered the most useful. Enzymes formed during fermentation and leavening have a positive effect on the human body, especially on its gastrointestinal tract.

Tomato pickling recipes

Harvesting and storing it for the winter is an integral part of domestic cuisine. Today, all preserves can be purchased in stores and at the market, but nothing compares to the taste of homemade barrel pickles. Tomatoes are salted, pickled, frozen and juiced. All these dishes go with a bang with the onset of cold weather.

Despite the variety of seams, tomatoes salted according to grandma's recipes in a barrel are considered a culinary classic. Particularly popular among modern housewives are the following tomato preparations:

pickled;
with bay leaf;
with black currant leaves;
with garlic;
in its own juice;
with cucumbers;
harvesting green vegetables.

For any tomato recipe, so that the vegetables do not lose their shape, dense and small varieties are selected.

Since it is not always convenient in a modern apartment to use a real 200-liter wooden barrel for winter pickling, you can use it instead:

ceramic barrels;
buckets;
pots;
banks.

Cold way

Cold pickled tomatoes are easy to prepare and don’t take much time. This recipe requires the following ingredients:

tomatoes;
Sweet pepper;
garlic;
dill (greens and umbrellas);
parsley;
celery;
horseradish;
currant and cherry leaves;
Bay leaf;
black and allspice pepper (peas);
sugar;
salt;
water.

The brine is prepared from 1 bucket of cold water, in which 2 cups of salt and 1 cup of sugar are dissolved.

The tomato harvest is sorted and washed thoroughly. Medium-sized tomatoes, firm and undamaged, are selected for harvesting. The sweet pepper is cleared of stems and seeds, which is also washed in cold water.

Onions and garlic are thoroughly cleaned, after which the root vegetables are washed under running water. The onion is prepared in rings, and the garlic cloves are cut into slices of medium thickness. Selected greens and leaves of fruit trees are sorted and washed.

Prepared, washed with baking soda and the fermentation container is thoroughly rinsed. The first layer of currant and cherry leaves is placed on the bottom of a dry container. Next come onion rings, garlic slices, sweet pepper rings, other spices and herbs.

Tomatoes are laid out on a green, spicy surface. They are compacted tightly but neatly.

There should be no voids between the rows.

After this, the greens are again laid out on a thick layer of tomatoes. The process is repeated as in the first layout on the bottom.

Another layer of tomatoes. The last layer should not reach 1-1.5 cm from the neck of the container. The vegetables are covered with green leaves and filled with ready-made cold brine. Clean gauze is placed on top and, if it is not a barrel with a lid, pressure is installed so that the vegetables do not float.

The container with tomatoes is put in a cool place. You can try the preparation after 21-30 days.

When mold and signs of fermentation appear on the gauze, always replace it with a new one.

Tomatoes with bay leaves

A simple and tasty recipe for pickling red or red vegetables yellow color with bay leaf. For the preparation you will need:

tomatoes;
dill;
Bay leaf;
allspice (peas);
salt;
water.

Tomatoes (10 kg) are sorted and washed thoroughly. To be washed cold water and a bunch of dill.

The greens can be placed in whole branches or torn into smaller pieces by hand.

A layer of greens and bay leaves is placed at the bottom of the selected container. Next, tomatoes are placed tightly on the spices. Laurel is again added to the tomatoes in the middle of the barrel, and the red fruits are sprinkled with pepper. This is followed by a layer of vegetables, which is again covered with sweet peas and dill.

The workpiece is filled with brine, the preparation of which will require 8 liters of water and 400 g of salt. The neck of the container with pickling is covered with gauze and placed under pressure.

Preparations with blackcurrant leaves

Blackcurrant leaves add a special sourness to salted vegetables. For the recipe you will need:

tomatoes;
dill;
horseradish root;
currant leaves;
hot pepper;
salt;
water.

A brine is prepared from 8 liters of cold water and 500 g of salt. Tomatoes (10 kg) and greens are washed and sorted. The horseradish root is cut into convenient strips and 2 pods of hot pepper are divided into slices.

Blackcurrant leaves, dill, horseradish, 1-3 strips of chopped and peeled fresh seedless hot pepper are laid out at the bottom of the pickling container. Next come the tomatoes.

The next layer of greens and peppers should be in the middle of the container. Then again tomatoes. The last layer of leaves, pepper and horseradish is laid on top of the workpiece, and all this is sprinkled with dill, filled with brine and covered with gauze. Pressure is required in this recipe.

If the blanks are made in glass jars, then the herbs and spices are laid out only on the bottom and on top, on the tomatoes.

Spicy classic

Fans of spicy salted tomatoes will appreciate the recipe for vegetables with garlic and horseradish. For preparation you will need:

tomatoes;
garlic (heads);
hot pepper pod;
horseradish (leaves or root);
tarragon;
a bunch of dill;
salt;
water.

Brine for 10 kg of tomatoes is prepared from 8 liters of water and 400 g of salt.

Red fruits are sorted and washed. Garlic (5 heads) is peeled and cut into slices. The stem and seeds of the hot pepper are removed, and the pod itself is washed and cut into strips.

Peel, wash and chop the horseradish root. If leaves are used, they are simply washed to remove any possible dirt and torn into small pieces.

A bunch of fresh dill is removed and washed under running cold water. If jars are used for pickling, then the grass can be torn into small branches that are convenient for planting.

Greens, leaves or pieces of horseradish root and garlic go to the bottom of the selected container. Next comes a layer of tomatoes.

The last layer of vegetables is covered with dill stems and filled with brine. If necessary, the workpiece covered with gauze is placed under pressure and put away in a cool place. If you don’t want to store pickled tomatoes in a barrel for a long time, you can put them in jars, pour marinade over them and roll them up.

Vegetables in their own juice

In order not to rack your brains over preparing the brine, you can prepare the tomatoes in their own juice. For this, the housewife will need:

tomatoes;
grape leaves;
dill;
horseradish (leaves);
salt;
dry mustard.

A harvest of 20 kg of tomatoes, 10 of which will be used for making juice, is sorted and washed. Tight representatives of the Solanaceae family are used for salting, and soft ones are used for making tomato brine.

Selected soft tomatoes are twisted in a meat grinder and 400 g of salt is added to the resulting puree. The gruel is mixed.

Washed grape leaves, horseradish leaves and dill stems are laid out at the bottom of the prepared containers. Whole tomatoes are placed on them. If this is a barrel, then the layer of grape leaves is repeated periodically.

The last layer of tomatoes is followed by horseradish leaves and dill branches. The filled container is filled with prepared salted tomato brine. Sprinkle everything on top with mustard powder and cover with gauze. Pressure is required in this recipe.

Mustard powder helps prevent mold formation.

Preparation of tomatoes and cucumbers

Quite often, the housewife does not have extra containers for pickling tomatoes and cucumbers separately, as well as space for their further storage. In this case, a recipe for preparing red and green vegetables together will help. For this winter recipe you will need:

tomatoes;
cucumbers;
garlic;
dill;
horseradish (leaves and/or root);
currant leaves;
black pepper;
salt;
water.

The brine takes 10 liters of water and 700 g of salt. Tomatoes (7 kg) and cucumbers (3 kg) are thoroughly washed. Dill, horseradish and currant leaves are rinsed under running water. If horseradish root is used, it is peeled and cut into convenient pieces. The skin is removed from the garlic (1 head), the rhizome is trimmed and the teeth are cut into strips of medium thickness.

Already known method Currant and horseradish leaves are laid out at the bottom of the selected container. Dill, garlic and black pepper are placed on them. The next layer is cucumbers. Next are herbs and spices.

Cucumbers are always placed at the bottom of the barrel so as not to damage the delicate skin of the tomatoes.

Tomatoes are placed tightly on the greens, which, if the pickling container is large, are also periodically topped with herbs and spices. The last layer of tomatoes is covered with horseradish and dill leaves, and the contents of the container are filled with brine. Next - mustard, gauze and oppression.

The recipe requires keeping the container with the preparation in a warm room for 7 days.

After fermentation has passed, the containers with cucumbers and tomatoes are put into a cool place for salting. This takes an average of 14-21 days.

The secret of green tomatoes

In addition to ripe red or yellow fruits, green ones can also be pickled in a barrel. Classic recipe spicy tomatoes requires:

tomatoes;
Bell pepper;
hot peppers;
garlic;
dill;
parsley;
horseradish;
grape or cherry leaves;
salt;
water.

To prepare brine, 5 liters of water require 300 g of salt. Green tomatoes (5 kg) are sorted and washed. Dense, undamaged fruits are best suited for pickling.

Sweet (5 kg) and hot (5 pcs.) peppers are washed, peeled from the stems and core. Then the pods are cut into longitudinal strips.

Dill (2 bunches) and parsley (2 bunches) are washed and sorted. If desired, their branches are torn by hand into smaller ones. Cherry or grape greens are also rinsed with water.

Peel the skin, wash with cold water and cut the garlic into slices (5 heads).

The bottom of the prepared container is lined with leaves, garlic and herbs are placed on it. Next comes a layer of tomatoes mixed with sweet and bitter peppers. Then again a layer of greenery and leaves.

Having laid out the last layer of green fruits and peppers, sprinkle it with dill and fill it with brine. Horseradish leaves are placed on top and sprinkled with mustard. The workpiece is covered with gauze and placed under pressure. The dish will be ready in 21 days.

To fill the voids more thoroughly, shake the jars. Tomatoes are an excellent vegetable to prepare for the winter. Salting according to ancient recipes preserves appearance tomatoes and most vitamin composition.

I offer a recipe for preparing green tomatoes for the winter, remarkable in its simplicity and reliability. It allows you to use fruits that have not yet ripened for food! This preparation makes an excellent winter snack.

Salted green tomatoes prepared in a bucket turn out no worse than in barrels. I suggest you make my own recipe with photos.

To make salted green tomatoes for the winter in a bucket you need:

unripe tomatoes;
salt;
water - ordinary, raw;
horseradish - leaves;
black pepper;
allspice peas;
cherry leaves;
garlic;
Bay leaf.

How to pickle green tomatoes for the winter with garlic

First I wash the tomatoes. Then I peel and divide the garlic into slices. I cut them lengthwise into pointed pieces. I cut out the stems of the tomatoes and insert pieces of garlic into the holes thus formed.

At the bottom of a bucket (only enameled) I put some of the washed cherry leaves, horseradish, a couple of bay leaves, and various peppercorns.

Then, I again add a layer of seasonings and leaves. So almost to the top of the bucket. The final layer is leaves and seasonings.

Then, I take 5 liters of cold water. To it I add a slightly half-liter jar of coarse salt. I stir. When the salt has dissolved, pour the brine over the tomatoes. Cover with a wide plate. I put oppression on top. I cover the bucket with a lid.

I store the preparation for the winter in the basement. And if a little mold appears, I’m not afraid. This is fine. I remove the mold, and the salted green tomatoes stand next. After a month, the amazingly crispy and aromatic snack is ready. It ends up in your favorite salads or even eaten just like that - in a duet with meat!

If in the summer we prefer to eat green vegetables, which contain a lot of useful vitamins and microelements, then in the winter we switch to all kinds of salinities. Moreover, there are so many of them in our country that it is impossible to list them all. Including barrel tomatoes. This is one of the most ancient dishes in our country, one of the best snacks. Of course, it is almost impossible to find a barrel in our houses and apartments; we will cook barrel tomatoes in a bucket or enamel pan.

Let's start with the simplest recipe

We will need a lot of ingredients, so we need to worry about their availability in advance. So, for pickling we need: a bucket of tomatoes, one head of garlic, peppercorns, horseradish leaves and roots, cherry and currant leaves, dill, parsley and basil. For the brine, prepare two glasses of salt, a glass of sugar, a glass of mustard powder and 12 Aspirin tablets for 10 liters of water. Now we will tell you how to cook barrel tomatoes in a bucket. First of all, you need to make the brine.

Place the cherries in boiling water, take them out after 10 minutes, add sugar and salt, and after cooling, add mustard powder. Thoroughly wash the garlic, herbs and, of course, tomatoes. Peel the horseradish roots and cut into cubes. Place garlic cloves, peppers and herbs on the bottom of the bucket. Next - tomatoes; you can add a little herbs in the middle for more flavor. To get a spicy taste, sprinkle pieces of garlic and horseradish on top. We finish with the remaining herbs. Fill with cold brine, close the lid and send to a cool place. To prevent the tomatoes from floating, place a weight on the lid. After one and a half to two weeks, you can take a sample. If you don’t have a bucket, salting can be done in several ready-made buckets. The calorie content of the dish is 32 kcal per 100 grams.

Pickling green tomatoes

You can prepare such a dish almost as described above, except that it is recommended to choose the strongest tomatoes and preferably add celery, cutting it finely. Previously, each housewife had her own recipe, which was kept from friends and neighbors in big secret and was passed on by inheritance. The barrels were also special.

Now it’s a completely different matter - finding a recipe has become much easier, on the one hand, and on the other, there is a universal one, using which we will get green salted barrel tomatoes - the same as according to your grandmother’s recipe. Ingredients needed: five kilograms of tomatoes, two heads of garlic, five to seven leaves of currants and cherries, horseradish to taste, 250 grams of salt, 50 grams of sugar, 10 horseradish leaves. The most important thing in the cooking process is to find suitable utensils. If you don't have a barrel, you can use a stainless or enamel bucket.

Description of preparation

Peel the garlic and horseradish and chop. The first is in cubes, the second is in plates. Place horseradish leaves and a layer of washed and dried tomatoes on the bottom of the container. Sprinkle garlic and horseradish on top, then currant, horseradish, and cherry leaves. Tomatoes again. And so on until you have used up all the tomatoes. Dissolve sugar and salt in hot boiled water, cool and pour over the tomatoes, cover tightly with horseradish leaves and in five to seven days the pickling of the barrel tomatoes will be completed. You can try.

Salt green barrel tomatoes with mustard

With this recipe, the tomatoes will be sour and salty, very vigorous, like barrel tomatoes.

For a three-liter jar we will need: green tomatoes - two kilograms, mustard powder - 20 grams, salt - 60 grams, granulated sugar- one teaspoon, black pepper - 7-10 peas, allspice - 5-7 peas, bay leaf - 3-6 pieces, garlic - 3-4 cloves, fresh dill - one large sprig or 7-9 grams of dry, horseradish - one leaf or piece of root, hot pepper - a quarter of a small pod.

Description of preparation

First, thoroughly wash the jar using baking soda and rinsing with boiling water. Now let's prepare the green tomatoes. Salted barrels, they will turn out very tasty. Place bay leaf, peppercorns, horseradish and dill, and part of the pepper pod on the bottom of the jar. Wash the tomatoes well, peel and cut the garlic into strips. In the tomatoes, at the place where the stalk is attached, we make punctures with a knife, into which we insert pieces of garlic. If you don’t have time to stuff tomatoes with garlic, you can simply throw it in a jar.

Place the tomatoes tightly in the jar. Dissolve sugar and salt in a small amount of water and pour into a container. Fill to the brim with cold water. Wash a small piece thick fabric, scald with boiling water, squeeze out and place in a jar on top of the tomatoes, bending the edges. Sprinkle a little mustard powder on top and level it, thus protecting the tomatoes from mold. We place the jar on a tray in case fermentation begins and liquid begins to leak out. After a couple of days, the liquid will become cloudy and foam will form. Leave this preparation at room temperature for two weeks. After this, close the jar with a leak-proof lid and place it in the refrigerator for at least two weeks to ripen. Delicious barrel tomatoes are ready.

Grandma's same recipe

A lot of time has passed since it was a secret behind seven locks; now housewives, on the contrary, are trying to surprise everyone with an unusual dish. Therefore, many secrets become clear. Here is the same recipe for barrels. We will need: brown tomatoes (one of the secrets), parsley, garlic and mustard powder. For the brine you need to prepare: water - two and a half liters, salt - one hundred grams, bay leaf.

The cooking process itself. Wash the brown tomatoes, cut out the core, put half a clove of garlic inside and, if desired, a sprig of parsley. Put it in a jar. Prepare the brine - boil water, salt and bay leaf. Cool and pour over the tomatoes. The brine should completely cover the tomatoes. Place a piece of cloth on top and sprinkle mustard. We send it to a warm place for 5-7 days. You need to taste it periodically and, as soon as the tomatoes become sour, put them in the refrigerator, removing the cloth and mustard. It turns out no worse than salted barrel ones.

Another recipe

According to this recipe, the tomatoes will be the same as those from the market, from a professional in his field. But it tastes better, since many housewives have improved it by adding various spices. There is one wish for it to be as tasty as possible - preferably cook it in a bucket. But if you don’t have such a container, then cans will do. If you try it, you will never regret it; you will often return to this method of cooking. You will need the following ingredients: green tomatoes, some of them whiter and some slightly brown, dill umbrellas, garlic cloves cut in half, hot pepper rings, black peppercorns, bay leaves, cherry, horseradish and walnut leaves. A very important requirement: the brine is prepared from cold, raw water, to which a little less than half a half-liter jar of coarse salt is added. Exactly one centimeter less.

Cooking barrel tomatoes in a bucket. The recipe is as follows. Place tomatoes on the bottom. The larger ones are shorter and will take longer to ripen. Next is a layer of leaves and spices, again tomatoes, again seasonings and leaves, and so on to the top. Fill with brine, the salt in which should completely dissolve, cover with a plate so that the tomatoes do not float, cover with a lid, leaving room for air to enter. We put it in a cool place, maybe outside, wait a month and a half to two months and we get ready-made soaked tomatoes - green salted barrel tomatoes - really vigorous, the most amazing snack. Under no circumstances should you cook tomatoes in plastic or plastic containers this way.

The benefits of barrel tomatoes

It may seem strange to some, but barrel tomatoes, in a bucket or other container, are very healthy dish. Their benefits in relieving hangovers are undeniable. But they also help in the fight against many diseases. The lycopene they contain reduces the risk of cervical, pancreatic and prostate cancer.

Salted tomatoes contain a lot of useful substances: potassium, phosphorus, iodine, sodium, boron, magnesium, copper, calcium, manganese, iron and zinc. After salting everything useful elements preserved like fresh tomatoes. Quercetin is a natural antibiotic found in tomatoes. To prevent barrel tomatoes from losing their usefulness in winter, do not use any marinades when pickling. Only natural products: spices, herbs, mustard, sea salt, hot pepper.

The article will help you learn how to pickle red and green tomatoes for the winter in a barrel, pan, plastic bucket, jar, and even an ordinary plastic bag.

It would seem, why bother with twists today if they are on sale? all year round great amount canned vegetables for every taste? Well, firstly, homemade preparations are definitely tastier.

Secondly, there is confidence that they are prepared from fresh vegetables, in compliance with sterility rules.

Thirdly, home preservation is cheaper. If the grandmother did not share her signature recipe for pickling tomatoes with the young housewife, those presented below will help.

How to salt red tomatoes by simply salting in a barrel?

Pickling tomatoes in a barrel is called cold. Its advantage is that vegetables retain maximum nutrients. And if the barrel is wooden, it gives the snack an inimitable taste. There is no need to be upset if there is no such barrel; boiled water or an ordinary enamel pan will do.

red tomatoes - how many will fit in the pickling container?
water - it should completely cover the tomatoes
coarse table salt - at the rate of 100 g per 1 liter of water
garlic – 3 cloves per 1 liter of water
peppercorns – 3-4 peas per 1 liter of water
hot pepper – 1 pc. for 1 liter of water
leaves of cherry, currant, horseradish
umbrellas and dill

Tomatoes for pickling in a barrel are ripe, firm, of any size.
Cherry, horseradish, and currant leaves are placed at the bottom of a barrel or pan.
Spread a layer of washed and stemmed tomatoes
Lay out the garlic and flame cut into slices, a few peppercorns, a couple of dill umbrellas
Dilute salt in water, pour brine over tomatoes
Repeat adding greens and tomatoes and pouring brine two more times.
Place a few more horseradish leaves on top
Organize oppression
The workpiece is kept for 3-4 days at room temperature, then sent to the cold (cellar) for 3 weeks. When they're done, the tomatoes will be ready.

VIDEO: How to salt tomatoes in a barrel?

How to salt green tomatoes by simply salting them in a barrel?

If by the end of the season there are green unripe tomatoes left in the beds, they are no longer left to waste. Many people liked their elasticity and sour taste. If we put aside the arguments that green tomatoes are less healthy than red ones, but no less allergenic, you can get a tasty snack from them by pickling them in a barrel.

a wooden barrel or large-capacity pan
5 kg green tomatoes
50 g hot pepper
100 g dill
30 g parsley
30 g basil
50 g currant leaves
4 liters of water
300 g salt

Do the same with green tomatoes as with red ones - put them in a barrel with a layer of greens and fill them with brine. After about 4 weeks, the tomatoes will be ready, unlike red ones, green ones will not be deformed.

How to salt red tomatoes by simply salting them in plastic buckets?

At home, you can pickle red tomatoes like barrel tomatoes in plastic buckets.

Take small elastic tomatoes, preferably cream, and wash them well
Also prepare and wash horseradish and currant leaves, dill umbrellas
You need both peppercorns and red hot pepper for taste.
Garlic cut into slices
Place tomatoes and herbs in plastic buckets in layers
Boil the brine by adding 2 tablespoons of salt and sugar to 1 liter of water.
When the brine has cooled a little, pour it over the tomatoes.
Cover the buckets with gauze and place pressure plates on them
The workpiece is kept in the room for about a month, then put in a cool place

How to salt green tomatoes by simply salting them in plastic buckets?

Green tomatoes pickled in plastic buckets may be too tough for some. To make them easier to chew, it is suggested to pour boiling water over them before salting.

In buckets, green tomatoes are pickled with cherry and currant leaves, dill and hot pepper
The brine for them is made at 7%, that is, 70 g of salt per 1 liter of water. It can also be sweetened if desired.
Salting occurs within one and a half months

VIDEO: Salted Green Tomatoes

How to salt tomatoes by simply salting them in a saucepan?

Pickle and store tomatoes (green, red or brown) on the balcony in your apartment, very conveniently in an enamel pan. Salting is carried out in any way. Here's an interesting one - with mustard.

Prepare:

2 kg red cream
1 hot pepper
3 pcs. bay leaf
5 peppercorns
3 cloves garlic
1 teaspoon dry mustard
3 dill umbrellas

All this should be washed well. Light pepper and garlic crushed
Place the products for pickling in an enamel pan
Prepare a brine from 1 liter of water, 2 tbsp. spoons of salt and 1 tbsp. spoons of sugar
Add mustard powder to the brine
Filling the workpiece
Keep the pan in the room for about 5 days, then take it out to the cellar or onto the balcony for a month (the temperature should not exceed 7 degrees)

How to salt red tomatoes in pickled jars by simply salting them? How to salt green tomatoes pickled in jars by simple salting?

Both red and green tomatoes are fermented in jars. But be sure to put them separately.

Banks must be prepared in advance. It is good to sterilize them in boiling water or in the oven. If you're short on time, a thorough wash with baking soda will do.
Elastic, medium-sized tomatoes and herbs are placed in jars in random order or in layers
Fill the workpiece with a 7 percent salt solution
Close the jars with sterile plastic lids.
After the cans have been in the apartment for two days, they are taken to the basement or cellar
You can eat soaked tomatoes from jars after 2 months, by which time they will have ripened

Red salted tomatoes in a jar.

Green salted tomatoes in a jar.

How to salt tomatoes in a bag?

In order not to wait a month or two for barrel or jar tomatoes to ripen, you can quickly pickle them in bags.

You can make lightly salted tomatoes alone or a mix of vegetables (take tomatoes, cucumbers and sweet peppers at a ratio of 2:2:1)
Tomatoes are washed and cut crosswise
If they also take cucumbers, their “butts” are cut off
Wash and chop dill, parsley, cilantro, basil as desired
4 cloves crushed
Put everything in a tight bag with handles
Pour 2 tbsp into the bag. spoons of salt and 1 tbsp. spoons of sugar
Tie the bag and shake it well
Keep the bag in the refrigerator for 1 day, turning it over periodically
If you plan to store tomatoes, they should be poured from the bag into a saucepan

VIDEO: Quick recipe for lightly salted tomatoes in a bag

How to salt tomatoes with garlic?

Garlic is present in any salted tomato recipe. It gives the workpiece a sharp edge. There are several ways to use it:

put whole garlic cloves in a barrel, pan or jar
put grated garlic in a barrel, pan or jar
grate the garlic, mix it with finely chopped herbs and stuff the tomatoes, previously cut crosswise, with this mixture