How to properly prepare salted tomatoes in jars “Like barrels” in a cold way: recipes and useful tips
Every housewife has at least one proven recipe for preparing salted tomatoes in jars using the cold method. Such preparations retain more useful substances than those that have undergone heat treatment.
In the article you will find ways to pickle green fruits, “barrel” ones, without vinegar and many other original recipes for making pickles without heat treatment.
Recipes for cold pickling tomatoes
Cold pickling differs from hot pickling not only in the temperature of the brine, but also in the cooking time. The recipes presented below will be useful for both young and experienced housewives. All ingredients in the recipes are given for one three-liter jar, unless otherwise stated.
Green tomatoes in jars like barrels
To prepare a winter snack from unripe vegetables, choose fruits that are already beginning to turn brown, rather than completely green. Then they will taste like barrel ones. Salt tomatoes of the same variety and size.
Ingredients:
green tomatoes - 2–2.5 kg;- dill umbrellas - 2–4 pcs.;
- salt - 80–100 g;
- sugar - 40 g;
- bay leaf - 2 pcs.;
- hot pepper - 1/5 pod;
- peppercorns - 4-5 pcs.;
- purified water - 2 l.
Preparation:
- First of all, prepare the brine. Boil water with salt and sugar. Stir until completely dissolved, cool.
- Rinse tomatoes and dill thoroughly. Cut the fruit into quarters.
- Place spices on the bottom of prepared clean three-liter jars. Place tomatoes on top.
- Fill the jars with cold brine.
- Close the workpieces tightly with lids and put them in a cool, dark place. Salted tomatoes will be ready in about 3 weeks.
Barrel tomatoes in a jar with horseradish, cherry and currant leaves
Tomatoes in a barrel turn out incredibly tasty, but this container is difficult for city residents to find. Therefore, we will tell you how to prepare a snack in glass jars, which tastes very similar to the one in a barrel.
Ingredients:
tomatoes - 2–2.5 kg;- dill umbrellas with stems - 4 pcs.;
- garlic - 2 cloves;
- currant, cherry, horseradish and oak leaves - 5 pcs each. everyone;
- bay leaf - 2 pcs.;
- salt - 40 g;
- sugar - 70 g;
- allspice peas - 6-7 peas;
- horseradish root - a small piece;
- vinegar 9% - 70 ml;
- aspirin - 4 tablets;
- water - 1–1.2 l.
Preparation:
- Wash the fruits, herbs, and peel the garlic.
- Cover the bottom of the jar with leaves (about a third of the total amount). Then place the tomatoes tightly, topping them with herbs and garlic.
- Prepare the marinade: stir salt, sugar, vinegar in cold boiled or purified water.
- Pour the resulting brine over the tomatoes. Add aspirin and close with a sterile nylon cap.
- Keep the twists at room temperature for a couple of days, and then store them in a cool, dark place.
The appetizer will be completely ready in 1.5 months.
Important! Cold barrel tomatoes cannot be obtained without horseradish, currant or cherry leaves. Spices add vitamins and perfectly preserve the product.
Cold-salted barrel tomatoes without vinegar
Tomatoes prepared according to the following recipe can be tasted within 3-4 days after pickling.
Ingredients:
tomatoes - 2–2.5 kg;- horseradish root - 10 g;
- currant leaves - 2-3 pcs.;
- cherry leaves - 3-4 pcs.;
- dill umbrellas - 3-4 pcs.;
- garlic - 5-6 cloves;
- hot red pepper - ¼ pod;
- salt - 120–140 g;
- water - 2 l.
Preparation:
- Prepare, wash and dry vegetables and herbs. Peel the garlic and cut into slices.
- Place herbs, tomatoes, spices on the bottom of the jar: alternate layers until you reach almost the top of the jar (leave 5-6 cm to the neck). Place the vegetables tightly together, but so that they do not wrinkle.
- Dissolve the salt in cold water and pour the resulting brine over the workpieces.
- Leave the snack in the room for a couple of days, and then put it in a cool, dark place for later storage.
Read also:
Cold pickling of green tomatoes in a bucket
How to deliciously cook salted green tomatoes for the winter
Cold pickling of green tomatoes as barrels
Salted green tomatoes have a rather piquant taste that will appeal to gourmets.
Ingredients:
green tomatoes - 1.5–2 kg;- mustard powder - 20 g;
- bay leaf - 6 pcs.;
- salt - 60 g;
- hot red pepper - ¼ pod;
- sugar - 20 g;
- garlic - 3-4 cloves;
- allspice - 5 peas;
- dill - 1 sprig;
- horseradish leaves - 1-2 pcs.;
- black peppercorns - from 8-9 pcs;
- water - 1.5–2 l.
Preparation:
- Rinse vegetables and herbs well and dry with a paper towel. Peel the garlic and cut into thin slices.
- Place a sprig of dill, allspice, black pepper, bay leaf, hot pepper, and horseradish leaf on the bottom of a clean, prepared jar.
- Cut each fruit near the stem and fill the hole with a clove of garlic. Place the tomatoes in a jar.
- Dissolve sugar and salt in clean cold water. Pour the mixture into a jar of tomatoes.
- Lubricate a piece of gauze with mustard and cover the workpieces (this will protect them from mold).
- Leave the jars open in a warm room for 2 weeks. Then close the workpieces with nylon lids and store them in the refrigerator.
The appetizer will be ready in 3-4 weeks. Tomatoes prepared according to this recipe can be stored all winter without losing their taste.
Salted canned tomatoes with aspirin
Aromatic, spicy tomatoes cooked with aspirin are tastier than with vinegar.
Ingredients:
tomatoes - 1.5–2 kg;- currant leaves - 3 pcs.;
- cherry leaves - 3-4 pcs.;
- dill (umbrellas) - 2 pcs.;
- garlic - 2 cloves;
- salt - 20 g;
- sugar - 40 g;
- black peppercorns - 6 pcs.;
- water - 1.2 l;
- aspirin tablets - 6 pcs.
Preparation:
- Wash and dry vegetables and herbs.
- Place herbs, garlic, and pepper at the bottom of the jar.
- Add crushed aspirin.
- Place tomatoes tightly on top.
- Dissolve sugar and salt in cold water. Fill the jars with tomatoes with the resulting brine.
- Cover the snack with nylon lids.
Such preparations are perfectly stored at room temperature, which is important for city residents who do not have basements or cellars in their apartments.
Cold pickling with vinegar according to a recipe from grandmothers
The vinegar in the composition not only adds spiciness to the snack, but also extends its shelf life.
Ingredients:
- tomatoes - 2 kg;
- garlic - 1 head;
- sugar - 20 g;
- salt - 40 g;
- horseradish leaves - 2 pcs.;
- dill umbrellas - 2 pcs.;
- other spices - to taste;
- vinegar 9% - 15 g;
- purified water - 2 l.
Preparation:
- Prepare, wash, dry vegetables and herbs. Peel the garlic and cut into slices. Pierce the tomatoes at the stems with a toothpick.
- Place greens at the bottom of clean jars, then tomatoes, alternating them with horseradish leaves, garlic cloves and spices. Do not fill to the very top: leave 5-7 cm of free space up to the neck of the jar.
- Cover the tomatoes with salt, sugar, and vinegar.
- Fill the jars to the top with boiled cold water.
- Close with nylon lids.
This snack is stored only in a cold room..
And more recipes for canning tomatoes:
Pickling tomatoes with carrot tops
An unusual way to prepare tomatoes is with carrot tops. The snack tastes sweetish. It is most convenient to prepare the fruits in a basin or bucket, and then put them in jars.
Ingredients:
tomatoes - 5-6 kg;- carrot tops - 10 branches;
- garlic - 5 cloves;
- horseradish leaves - 3-4 pcs.;
- currant leaves - 5 pcs.;
- cherry leaves - 6-7 pcs.;
- dill umbrellas - 3 pcs.;
- salt - 50 g;
- sugar - 20 g;
- apple cider vinegar - 40 ml;
- water - 5 l.
Preparation:
- Rinse the tomatoes thoroughly and pierce each one with a toothpick. Cut the peeled garlic into slices. Wash the greens and dry.
- Place carrot tops and horseradish leaves on the bottom of the container. Next, add vegetables in layers, topping each with cherry, currant leaves and garlic. Thus, fill the container to the top.
- Prepare the brine: dissolve salt and sugar in water, add vinegar, stir thoroughly.
- Pour cold brine over vegetables. Place a plate with a weight on top and leave at room temperature for 2 days.
- Place the product in sterilized jars, close the lids and store in a cool place.
Tomatoes with bay leaves
Speaking about salted tomatoes for the winter, one cannot fail to mention a simple and tasty recipe for pickling them with bay leaves. To do this, you can take both red and yellow fruits, or make assorted ones.
Ingredients:
tomatoes - 2 kg;- dill with umbrellas - 1-2 pcs.;
- bay leaf - 2-3 pcs.;
- allspice - 5-6 peas;
- salt - 20 g;
- water - 1.5 l.
Preparation:
- Sort through and wash the fruits thoroughly. Wash and dry the dill umbrellas.
- Place part of the dill and bay leaf on the bottom of the container. Then place a layer of spices and pack the tomatoes tightly. Throw a couple of peppercorns and one bay leaf on top. Place another layer of vegetables, cover them with dill and allspice.
- Prepare the marinade: dissolve salt in water.
- Fill the workpiece with brine and cover with a sterile nylon lid.
Rules for storing pickles
It is better to store such preparations in a basement, cellar or other dark, cool place.. A balcony and refrigerator are also suitable. Make sure that the temperature does not exceed +5 °C (for twists with vinegar - +12 °C) and does not fall below 0 °C. The shelf life of tomatoes in such conditions is no more than 9 months. The exception is pickles to which aspirin has been added: they can be safely left at room temperature.
Adviсe
To make the salted tomato snack tasty and of high quality, follow the general recommendations:
- Do not use sauce or salad varieties of tomatoes for preservation.
- Pickle vegetables no later than 5–7 days after harvesting. The fresher the better.
- Choose fruits of the same size: this way they will be evenly soaked in the marinade.
- Wash jars thoroughly with baking soda before use. Then they don’t even need to be sterilized.
- For salting, use hard water, ideally well or spring water.
Don't be afraid to experiment with the amount of spices and herbs. Traditional set of spices for cold pickling tomatoes:
- all types of pepper;
- cloves (buds);
- cinnamon (sticks);
- mustard;
- dill umbrellas;
- horseradish, cherry, currant leaves;
- tarragon;
- celery;
- savory.
Conclusion
Cold salted tomatoes are easy to prepare, and the whole process takes no more than half an hour. These tomatoes retain many vitamins and minerals. The preparations can be stored for up to 9 months, and from a variety of recipes, everyone can choose an option to their taste.