Tomatoes in a cold way for the winter: general principles of harvesting
Cold preserved tomatoes retain much more vitamins than tomatoes, which were processed with hot water.
Tomatoes are harvested in this way in cans, enamelware or wooden barrels.
It is best for this billet to take tomatoes cream, or other tomatoes of fleshy varieties. Fruits should be small, ripe, without visible damage. In a cold way harvested and green tomatoes.
Tomatoes are washed and made several punctures around the stalk. Greens, garlic, cherry leaves or currants are placed on the bottom of the pot or jars. Then put tomatoes tightly, pour in spices, granulated sugar and salt, pour in cool water and pour in vinegar. Close the plastic covers and put in the basement or refrigerator.
Pre-boiled and chilled brine is also used. To do this, pour sugar and salt into the water, add black pepper and other spices and bring to a boil. Then cool and pour them tomatoes.
Cold-cooked tomatoes are very tasty. Depending on the brine, they can be made sharp or lightly salted. The only minus harvesting tomatoes in a cold way for the winter, they can not be stored for a long time at room temperature, only in the refrigerator or cellar.
Recipe 1. A simple cold recipe for tomatoes for the winter
Ingredients
dense, ripe tomatoes;
according to art. spoon 70% acetic acid and granulated sugar;
75 g of salt;
garlic - head;
dill umbrella and horseradish leaf;
3 leaves of cherry and currant.
Method of preparation
1. We sort the tomatoes, wash them and make several punctures with a fork near the stem.
2. Banks are washed out with soda and give them to dry. At the bottom of the glass container lay out horseradish greens and an umbrella of dill. Next, we lay out the tomatoes, perelaivaya their currant leaves, cherries and garlic cloves. 3. Add sugar and salt to the jar, pour with cool, settled water, add vinegar and close with plastic caps.
4. Banks with tomatoes stored in the refrigerator or cellar. You can use them in a month.
Recipe 2. Cold tomatoes for the winter with mustard
Ingredients
kilogram of dense tomatoes;
30 g fresh dill;
two leaves of cherries and currants;
3 pcs. bay leaf.
Brine
litere of water;
15 g of mustard powder;
70 grams of sugar;
7 black peppercorns;
Art. spoonful of coarse rock salt.
Method of preparation
1. For pickling, take dense, not overripe tomatoes. Rinse them, put in a colander to make the glass excess moisture.
2. Banks wash with soda, rinse and dry. Place the tomatoes in a dry glass container, shifting them with bay leaf, dill, and cherry and currant leaves.
3. Pour water into the pan, dissolve salt and sugar in it, season with pepper peas, boil and add mustard. The resulting brine is completely cool and already cold pour tomatoes in jars. Cover with plastic caps and place in a cool, dark place.
Recipe 3. Cold tomatoes for the winter “Lick your fingers”
Ingredients
6 kg of dense tomatoes;
0.5 st. rock salt and sugar;
3.5 liters of distilled water;
Art. vinegar;
two heads of garlic;
dried dill with umbrellas;
6 bay leaves;
9 aspirin tablets;
30 pieces black allspice peas;
a couple of celery twigs.
Method of preparation
1. Wash the tomatoes well. Rinse the celery and lightly shake. Garlic cloves free from husk.
2. Put two laurel leaves, a pinch of peas allspice, two cloves of garlic, cut into 4 pieces, dill and celery branch on the bottom of a clean glass container.
3. Place the tomatoes tightly in jars. Add 2 more cloves of garlic, celery and dill.
4. Pour water into the pan, add sugar and salt, pour in vinegar and mix until completely dissolved. Let the brine stand, and pour the tomatoes in the jar. To each jar add three aspirin tablets. Cover them with plastic covers and store them in a basement or refrigerator.
Recipe 4. Old cold tomato recipe for winter
Ingredients
ripe tomatoes fleshy varieties;
kilogram of sugar;
half a kilo of salt;
5 g ground red pepper;
currant leaves and horseradish;
mustard seeds;
Dill seeds;
50 g of acetic essence;
10 liters of water.
Method of preparation
1. Cook the pickle. Pour salt and sugar in water, add currant leaf, red pepper, boil and boil for 10 minutes. Remove from heat, cool completely and add vinegar essence.
2. In a clean glass container, put the leaves of horseradish, mustard beans and dill seeds. Then pack tomatoes tightly. Fill them with cooled brine and roll metal lids.
3. Banks clean in the cold. Tomatoes preserved in this way can be stored for a couple of years.
Recipe 5. Cold-growing green tomatoes for the winter
Ingredients
four kilograms of green tomatoes;
2 tbsp. l salt and 25 grams of sugar per liter of water;
Hot pepper pods - 6 pcs .;
greens and dill umbrellas;
garlic - head;
black pepper peas;
bay leaf - 5 pcs.
Method of preparation
1. Wash the tomatoes, large fruits cut in half. Puncture a wooden skewer or toothpick near the stem. Disassemble the head of garlic, free them from the skin and cut it into small pieces. Green, sort, rinse and dry. Rinse the hot pepper and cut into thin rings.
2. At the bottom of the enamel saucepan lay out a layer of tomatoes, mixing with garlic, spread the herbs and spices on top. Thus, lay all the tomatoes, with the last layer should be of greens and spices.
3. Dissolve salt and sugar in cold water. Fill the pickle with tomatoes to cover them completely. Cover and place in a basement or refrigerator.
Recipe 6. Cold-seasoned salted tomatoes for the winter
Ingredients
ten pounds of tomatoes;
a large bunch of dill verdure;
a small piece of horseradish root;
100 g of leaves of currant and horseradish;
garlic head;
0.7 kg of rock salt. Method of preparation
1. Take the greens, rinse it under running water and place on a paper towel to dry a little. Take small, strong, ripe tomatoes and rinse well. Peeled horseradish root cut into plates.
2. Banks washed with soda should be sent to the oven for sterilization. Put greens and horseradish root in a dry glass container. Tightly fill the cans with tomatoes, and put the greens on top.
3. Dissolve the salt in water and pour the resulting solution into the tomatoes so that they are completely immersed in the brine. Cover the jars with boiled nylon caps and leave them for three days to get the tomatoes the necessary flavor. Store jars in the basement or refrigerator.
Recipe 7. Cold tomatoes for the winter
Ingredients
ten pounds of tomatoes;
10 liters of filtered water;
rock salt - one and a half glasses;
mustard - 50 g;
garlic head;
two large bunches of fresh dill;
25 g of tarragon and horseradish leaves;
100 g of cherry leaves;
20 g black pepper peas.
Method of preparation
1. Rinse the tomatoes well and pierce in several places with a wooden skew near the stem. Disassemble the garlic into slices, peel them from the husks and cut them into thin plates. Spoon the greens and rinse well under running water. Cut the leaves of horseradish into 10 cm pieces. Put the greens in a bowl and sprinkle with mustard powder.
2. Put the greens on the bottom of a clean, dry enamelled pan, lay the tomatoes firmly on it, with layers of horseradish and cherries. At the end put the greens and cover with gauze.
3. In cold, filtered water, dissolve the salt, and cover the tomatoes with this brine. Place a flat dish on top and place a load on it. Tomatoes leave at room temperature for a week. Then put the pot in the basement.
Tomatoes will be ready in six weeks.
Recipe 8. Cold tomatoes for the winter with honey
Ingredients
one and a half kilograms of tomatoes;
5 tbsp. spoons of honey;
100 ml of lemon juice;
sea salt - 5 g;
4 garlic cloves;
cilantro and basil
half a chilli pepper; 60 grams of olive oil.
Method of preparation
1. We wash the tomatoes well and make shallow cruciform cuts. Dip the tomatoes in boiling water for a few seconds, then drain the water and remove the skin with a sharp knife. Sprinkle the peeled tomatoes with coarse salt, and leave for a while until the salt has melted.
2. Peel the garlic and chop with a knife. Chop the cilantro in the same way as garlic. Chop the chili into thin rings. At the basil we tear off the leaves and shred. Mix lemon juice with honey.
3. Put the tomatoes in a prepared jar, pouring garlic, chili pepper and greens.
4. Add tomato juice to lemon-honey sauce and mix, add olive oil and pour tomatoes over marinade. Soak tomatoes at room temperature for a couple of hours, then refrigerate or cellar. Make sure the marinade completely covers the tomatoes.
Recipe 9. Cold tomatoes for the winter with sweet pepper
Ingredients
ripe, dense tomatoes;
6 sweet peppers;
3 pcs. hot pepper;
200 g of peeled garlic;
on a bunch of dill, celery, parsley and cilantro.
Marinade
9 liters of water;
a glass of salt, vinegar and granulated sugar;
a pinch of black peppercorns;
three bay leaves
Method of preparation
1. Pour sugar and salt into the water, season with black pepper and bay leaf, send to the fire and boil. Boil for a couple of minutes, then pour in the vinegar and cool.
2. Greens and tomatoes, sort and wash. Rinse the sweet and bitter pepper, remove the seeds and cut into large cubes. Peel the garlic cloves. Place vegetables and herbs in a blender and grind until smooth. Spread a mixture of greens evenly over clean, dry cans.
3. Fill tightly the jars with ripe, strong tomatoes and cover with chilled marinade. Close the boiled plastic lids and place the jars in a dark, cool place. A month later, you can eat tomatoes.
Recipe 10. Cold tomatoes for the winter with carrots
Ingredients ten pounds of ripe, dense tomatoes;
kg of carrots;
fresh dill;
two heads of garlic;
bay leaf and ground red pepper;
8 l of water;
half a kilo of salt.
Method of preparation
1. Wash small, hard tomatoes, do not remove the stalks. Clean the carrots, rinse and rub on a large segment of the grater. Dill sorted and washed. Garlic free from the husk, and cut into thin plates.
2. At the bottom of a clean enamelled bucket put the dill, bay leaf, garlic and sprinkle with red pepper. Spread tomatoes, pereslaiv them grated carrots and garlic. Lay the greens on top.
3. In cold, settled water, dissolve the salt and fill the tomatoes with the obtained brine so that it covers them completely. Place a yoke on top. Store tomatoes in a dark, cool place.
Tomatoes in the cold way for the winter - tips and tricks from experienced hostesses
- For cold preparation, take only tomatoes with the same ripeness and shape.
- It is possible to harvest tomatoes in a cold way in a glass container, an enamelled bucket or pan, and also in wooden tubs.
- When mixing, do not mix different varieties of tomatoes.
- To prevent the tomatoes from bursting, the fruit is pierced with a wooden skewer or toothpick near the stem.
- When canning tomatoes in a cold way, it is very important to thoroughly wash the greens and vegetables so that the harvest will not spoil ahead of time.
- Pickle can be done cold, and you can cook, cool, and only then pour tomatoes on them.
