Salted tomatoes for the winter in banks

Salted tomatoes for the winter in banks

Salting vegetables has always been the best way to prepare them for future use. Due to the large amount of salt and lactic acid, vegetables are well preserved for a long time, because it is salt that kills many putrefactive bacteria, due to which vegetables deteriorate under normal conditions.

Almost any vegetables are salted: cabbage, cucumbers, eggplants, zucchini, tomatoes.

The technology of salting some vegetables, such as cucumbers and tomatoes, is almost the same. But there are some features that the hostess should know about.

Subtleties

  • Plum tomatoes are best for pickling, such as Torch, Humbert, Novy Transnistria, De Barao, Mayak, Titan, Volgograd, Ermak, Gribovsky, Bison. These tomatoes have a dense skin, they are fleshy and not so deformed when salted.
  • Ripe tomatoes produce products of excellent quality, but they are often deformed in the process of salting, therefore, such tomatoes must be treated very carefully.
  • Pickles from tomatoes of the pink degree of ripeness and blanche are not injured during pickling and are very tasty when prepared. Often salted green tomatoes, as well as the fruits of milky ripeness.
  • Unlike cucumbers, which can be salted in large barrels, it is desirable to salt the tomatoes in a small bowl. In it, they will not wrinkle under its own weight. Therefore, the best container for salting tomatoes are glass jars with a capacity of 3 to 10 liters.
  • The technology of salting tomatoes is the same as that of cucumbers. But due to the fact that tomatoes contain more sugar, salt on their pickling requires a little more. For ripe tomatoes, brine is prepared at the rate of 500-700 g of salt per 10 liters of water. For brown and green tomatoes, 600-800 g of salt are taken for 10 liters of water.
  • It is easy to calculate the amount of tomatoes and pickles. With a dense packing of tomatoes in a jar, half of its volume remains for brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a 1-liter jar, 1, 5 kg of tomatoes and 1, 5 l of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g in one direction or another. It all depends on the size of the tomatoes and the packing density.
  • Tomatoes have a pronounced taste and aroma, therefore, for salting spicy greens requires two times less than for cucumbers. The most commonly used are dill, garlic, red pepper, black currant leaves, celery, parsley, and tarragon. Cherry or oak leaves, rich in tannins, are added with this green. Thanks to them, the tomatoes are strong and elastic.
  • Tomatoes, especially unripe ones, contain solanine, so fermentation is slower than that of cucumbers, and at a temperature of 15-20 ° it ends in about 2 weeks.
  • There are many recipes for salted tomatoes. They can be hot, not hot, with sweet pepper, garlic, cherry and blackcurrant leaf. They are salted in tomato juice, with mustard, with cinnamon and even with sugar.
  • Salted tomatoes are stored in glass jars in a room with air temperature from 0 to 2 °. Tomatoes are ready in about 1-1, 5 months.

Salted tomatoes in cans: classic

Ingredients (per three-liter jar):

  • red tomatoes - 1, 5 kg;
  • red pepper - pod;
  • black currant leaves - 2 pcs .;
  • dill green - 50 g;
  • celery, parsley, tarragon - 15 g.

For brine:

  • water - 1, 5 l;
  • salt - 50-60 g.

Preparation Method

  • Prepare clean jars.
  • Make a pickle. To do this, dissolve the salt in a small amount of hot water. Mix with the rest of the cold water. After the brine has settled, strain it through a linen cloth.
  • For pickling, select strong red or pink tomatoes of the same size. Wash thoroughly in the basin, changing water several times, or under a tap. Remove the stalk.
  • Wash all greens well. Let the water drain.
  • Put 1/3 of all greens on the bottom of the jar. Tightly lay the tomatoes, perelalyaet spices, while trying not to mash them.
  • Fill with brine. Put the jars in a room with an air temperature of 15-20 °. Close the capron covers. Leave for 2 weeks. During this time, lactic acid fermentation will occur: the brine will become cloudy, part of it will be absorbed into the tomatoes.
  • Free the surface of tomatoes from mold and foam. Fill up with fresh salt solution up to the neck of the cans.
  • Cork hermetically sealed with sterile caps and store in a cold room or refrigerate.

Tomatoes with garlic mild in jars

Ingredients:

  • tomatoes - 10 kg;
  • horseradish root - 20 g;
  • garlic - 150 g;
  • tarragon - 25 g;
  • chilli bitter pepper - several small pods by the number of cans.

For brine:

  • water - 8 l;
  • salt - 400 g.

Preparation Method

  • Prepare the pickle in advance. Dissolve the salt in water, let the brine stand. Strain.
  • Prepare clean jars with lids.
  • Choose strong tomatoes. Wash in cold water. Remove the stalk.
  • Peel the garlic, rinse in water. Large teeth cut in half.
  • Peel horseradish root, wash under running water. Cut into slices. Wash the greens and pepper.
  • Place the tomatoes tightly in jars, sandwiching them with herbs and spices. In each jar put one pepper.
  • Fill with brine and close the capron lids. Leave in a warm place for 12 days.
  • Then remove mold and foam from the surface of the tomatoes. Top up with fresh pickle jars. Hermetically roll up or close the usual covers and lower into the cellar.

Note: To make the tomatoes sharp, increase the amount of horseradish and put the pepper in the jars in the cut form. It is recommended to put dill in such tomatoes: for 10 kg of tomatoes you need 200 g of dill. At 8 liters of water, take 600 g of salt.

Salted tomatoes with sweet peppers in banks

Ingredients:

  • tomatoes - 10 kg;
  • garlic - 30 g;
  • dill greens - 150 g;
  • sweet chilli pepper - 250 g;
  • bitter pepper - several small pods by the number of cans.

For brine:

  • water - 8 l;
  • salt - 500 g.

Preparation Method

  • Make a pickle. In the water, dissolve the salt. Let the brine settle, then filter it through the cloth.
  • Prepare clean jars with lids.
  • Select ripe strong tomatoes. Wash. Remove the stalk.
  • Peel the garlic, peel it off.
  • Wash Bulgarian pepper, cut it in half, remove seeds. Cut the halves into long slices. Rinse the dill with cold water.
  • Place the tomatoes in the jars, stratified with herbs, garlic and pepper slices.
  • Fill with brine. Leave for 10-12 days in a warm (up to 20 °) place.
  • After the lactic acid fermentation has ended, remove the foam and possible mold from the surface of the tomatoes. Banks add new brine. Close the lids, clean the cellar. Or hermetically roll up.

Salted tomatoes in tomato juice in cans

Ingredients:

  • tomatoes - 10 kg;
  • black currant leaves - 250 g;
  • tomato puree - 10 kg;
  • salt - 300 g;
  • mustard dry - 1 tsp.

Directions for use

  • Select strong ripe tomatoes. Wash well, remove the stem.
  • Prepare the tomato mass. To do this, take overripe, cracked tomatoes. Wash them. Twist through the meat grinder. If you want to get mashed potatoes without skin and seeds, wipe it through a sieve.
  • Prepare clean jars with lids.
  • Wash the greens.
  • Mix salt with mustard.
  • At the bottom of the cans, put currant leaves. Lay a layer of tomatoes. Sprinkle with salt mixture. Put the currant leaves again. Put tomatoes on them. When fill half a jar, fill the tomatoes with tomato paste. Repeat layers with leaf, tomato, salt.
  • The top layer of tomatoes covered with leaves of currants. A jar to the top fill tomato paste.
  • Close the jars with lids and leave for 6 days at an air temperature of 15-20 °. Then fill the banks with tomatoes. Close the capron covers. Clean in a cold place.

Salted tomatoes with cinnamon in cans

Ingredients:

  • tomatoes - 10 kg;
  • bay leaf - 5 g;
  • cinnamon - 1, 5 tsp.

For brine:

  • water - 8 l;
  • salt - 500 g.

Preparation Method

  • Prepare the pickle in advance. To do this, dissolve the salt in water. When the brine settles, strain it.
  • Take away the red strong tomatoes. Wash them. Remove the stalk.
  • Place the tomatoes tightly in the jars, but do not crush them. Place a bay leaf and cinnamon in each jar, distributing equally to the whole amount of tomatoes.
  • Fill with brine. Close the capron covers. Leave for 10-12 days in a room at an air temperature of 15-20 °.
  • After this time, remove the foam and possible mold from the surface of the tomatoes. Top up the jars with freshly prepared saline solution. Clean in a cold place.

Green salted tomatoes in cans

Ingredients:

  • green tomatoes - 10 kg;
  • dill greens - 200 g;
  • black currant leaves - 100 g;
  • sugar - 200 g.

For brine:

  • water - 5 l;
  • salt - 250 g.

Preparation Method

  • Prepare the pickle in advance. When he stands, strain.
  • Pick up green tomatoes, wash them. Remove the stalk.
  • Wash the greens.
  • Dip the tomatoes in small batches in boiling water and blanch for 1-2 minutes. Cool quickly under running water. You can do without heat treatment, but in this case, the tomatoes will be harsh.
  • Put the cold tomatoes in clean jars, putting them in greens. Add sugar to each jar.
  • Fill with brine. Leave in a warm place for fermentation for 6-7 days. Top up with fresh pickle. Close the capron covers. Clean in a cold place.

Salted tomatoes in their own juice in cans

Ingredients:

  • red tomatoes - 10 kg;
  • currant leaves - 30-40 pcs .;
  • tomato mass - 10 kg;
  • salt - 500 g.

Preparation Method

  • Wash ripe tomatoes, remove the stem.
  • Rinse freshly picked currant leaves in clean water.
  • Put currant leaves on the bottom of clean cans. Put the tomatoes. Sprinkle with salt. Put the currant leaves again, then the tomatoes. Sprinkle with salt again. Thus fill all banks.
  • Prepare a tomato mass from overripe tomatoes, which you previously wash in cold water. Fill it with tomatoes.
  • Close the cans with lids and soak them indoors at 15-20 ° for about 6-7 days. When fermentation is over, transfer to a cold place - in the cellar or refrigerator.

Salted tomatoes with cloves in banks

Ingredients (per three-liter jar):

  • tomatoes - 1, 5 kg;
  • dill - 2 umbrellas;
  • parsley - 2 sprigs;
  • black pepper - 5 peas;
  • allspice - 2 peas;
  • clove - 2-3 buds;
  • leaves of cherry and black currant - 3 leaf each;
  • mustard seeds - 1 tsp;
  • hot pepper - 1 pod;
  • garlic - 3-4 cloves.

For brine:

  • water - 2 l;
  • bay leaf - 2 pcs .;
  • salt - 4 tbsp. l .;
  • sugar - 1 tsp.

Preparation Method

  • For pickling, select red ripe plum tomatoes with thick skin. Wash thoroughly. Remove the stalk.
  • Rinse dill, parsley, cherry leaves and currants in plenty of cold water.
  • Peel the garlic, wash it. Wash the pods of the pepper, cut off the dried part of the stem. Do not damage the pulp, otherwise the tomatoes will be sharp.
  • Prepare clean jars with lids.
  • Place a portion of spices on the bottom of each jar. Then fill the cans with tomatoes. Place peppers between the fruits. Cover the top layer of tomatoes with greens. Sprinkle mustard seeds.
  • Pour water into the pan, put salt, sugar and bay leaf. Boil brine for 5 minutes. Remove it from the stove and cool.
  • Cold pickle pour tomatoes. Cover with plastic caps.
  • Put the jars in a cool place for 3 weeks.

Mistress to note

You can change any of these recipes to your liking by taking another instead of one spicy plant. But do not reduce the amount of salt, otherwise tomatoes can sour. Also, do not neglect the rules of sanitation. Fulfilling all the requirements, you will end up with delicious salty tomatoes.

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