How to cook pickled tomatoes at home: top 10 best recipes and recommendations from experienced housewives

In the cold season, pickled tomatoes are especially appropriate. Vegetables prepared in this way not only have excellent taste, but also fully retain all useful microelements and vitamins. There are many recipes for sourdough, differing in the utensils and ingredients used.

Pickled tomatoes in different containers

When preparing for pickling, it is important to choose the right cabbage variety and container. In an unsuitable container, the product will quickly deteriorate and its consumption will jeopardize human health.

In a saucepan

For preparation you will need:

• 5 kg of ripe and strong tomatoes;
• 10 peas each of black and allspice;
• 60 g salt;
• 10 cherry leaves;
• 6 laurel leaves;
• 6-7 dill inflorescences;
• 50 g basil (optional);
• 3 liters of water.

Preparation:

1. Rinse a clean pan with boiling water.
2. Wash the tomatoes, remove the stems.
3. Place 2 types of peppers, dill, bay and cherry leaves, basil on the bottom, and tomatoes on top.
4. Dissolve salt in cold water and mix thoroughly.
5. Pour the salty solution into the pan with the tomatoes and press down with a plate to cause the product to ferment.

After 6 days, store the finished snack in the refrigerator.

In a bucket

A plastic bucket is suitable as a utensil for fermentation. The advantage of this option is the ability to prepare a large number of vegetables, the taste of which does not differ from cask.

Required ingredients:

• 8 kg of tomatoes;
• 20 black peppercorns;
• 10 horseradish leaves;
• 10 peas of allspice;
• 10 dill inflorescences;
• 10 pieces. bay leaf;
• 2 heads of garlic;
• 2 hot peppers;
• 5 liters of water;
• ½ tbsp. granulated sugar;
• 1 tbsp. salt;
• cherry and currant leaves (to taste).

Preparation:

1. Wash a bucket (12 l) and scald with boiling water.
2. Wash the tomatoes and leaves, peel and chop the hot peppers and garlic.
3. Place spices and leaves on the bottom as the first layer, tomatoes as the second and alternate until the very top.
4. Dissolve salt and sugar in heated water.
5. Pour the cooled brine over the tomatoes.
6. Cover the salting with a clean cloth and place a press on top.

The cooked tomatoes are left in the room for a month, then taken out to a cold room.

In the bank

Based on 1 container (3 l) you will need:

• 1.5 kg of tomatoes;
• 5 cherry leaves;
• 2 leaves of horseradish;
• 2 liters of water;
• 6 black peppercorns;
• 3 bay leaves;
• 5 currant leaves;
• 5 garlic cloves;
• 2 dill inflorescences;
• 3 tbsp. l. salt;
• 1 tbsp. l. granulated sugar.

Preparation:

1. Boil water, dissolve salt and sugar in it, cool.
2. Place spices, peeled garlic and leaves on the bottom of the jar.
3. Place a second layer of tomatoes, stem side up.
4. Fill the workpiece with brine.
5. Leave jar open for a day, then cover with a nylon lid and store in a cool place.

In a barrel

The traditional recipe for pickling tomatoes in a barrel contains the following components:

• 10 kg of tomatoes;
• horseradish root and leaves (to taste);
• 2 cherry leaves;
• 4 currant leaves;
• 9 liters of water;
• dill (to taste);
• ½ kg salt.

Cooking steps:

1. Select tomatoes of the same size without damage or signs of rotting.
2. Make a layer of cherry, currant and horseradish leaves at the bottom of the barrel.
3. Chop the dill and cut the horseradish root into strips.
4. Place the tomatoes as close to each other as possible.
5. Alternate layers until the barrel is completely filled.
6. Make a brine by dissolving salt in boiling water.
7. Wait until the workpiece has cooled and pour it into the barrel.
8. Organize the pressure and cover with a lid.

Barrel tomatoes will be ready in 1.5 months.

The best pickled tomato recipes

Cooked in different ways recipes tomatoes are preserved and nutrients are increased. Under proper conditions, these snacks are capable of keep all winter. The only drawback of this method is the duration of preparation (30-40 days).

Instant pickled tomatoes

Pickling according to this recipe will be ready in 4-7 days, depending on the size of the vegetables.

Ingredients:

• 3 kg of small and elastic tomatoes;
• 1 bunch of greens: dill, parsley and cilantro;
• 5 cloves of garlic;
• 1 tsp. dried oregano herb;
• 2 bay leaves;
• 15 black peppercorns;
• 2-3 cloves.

This recipe allows for cooking in glass jars and a saucepan.

How to ferment:

1. Place the tomatoes in the prepared bowl and add cold water, covering them completely. In this way, the required amount of liquid for the brine is determined.
2. Prepare a brine using 70 g of salt (2 heaped tablespoons) per 1 liter of water, then heat it to a temperature of 100°C and cool.
3. Place tomatoes, herbs and spices in the prepared container, pour over the marinade.
4. Cover the workpiece with gauze and press down on top with a weight.
5. Store the finished pickling in a cool place.

Stuffed green tomatoes

This recipe allows you to get a universal snack with minimal cost. List of components:

• 6 kg of tomatoes;
• 2 small garlic heads;
• 6 liters of water;
• greens: celery, dill (to taste);
• 12 tbsp. l. granulated sugar and salt.

Cooking algorithm:

1. Pierce each tomato using a toothpick, then carefully cut out part of the pulp along with the stem. The resulting hole should not be large, otherwise the vegetables will be deformed.
2. Pour salt and sugar into water, boil and soak celery in this marinade for 1 minute.
3. Stuff the tomatoes with chopped garlic and herbs.
4. Place vegetables compactly in a bucket.
5. Pour the marinade over the contents and press down with a heavy object. After a few days, take it to a cold room.

The sour taste acquired by the tomatoes will indicate their complete readiness.

Sweet pepper recipe

Bell peppers enriched with ascorbic acid will make the snack more healthy. The recipe includes the following components:

• 2 kg of tomatoes;
• ½ kg sweet pepper;
• 2 leaves of horseradish;
• 2 bay leaves;
• 6 garlic cloves;
• 3 tbsp. l. salt;
• 2 liters of water.

Preparation:

1. Grind the horseradish greens.
2. Coarsely chop the pepper.
3. Place all the ingredients in layers in prepared enamel dishes.
4. Pour the prepared marinade hot into the vegetables.
5. Cover the workpiece with a cloth and place it under pressure.

In cold conditions, the finished product will retain its quality for 4-5 months.

With horseradish and currant leaves

This recipe involves using any utensil for fermentation, and the appetizer tastes like a wooden one. barrels. For a 3 liter container you will need:

• 1.5 kg of “cream” tomatoes;
• greens: cherry leaves, black currants, horseradish, umbrellas and dill stems;
• 1 small horseradish root;
• 2 bay leaves;
• 10 black peppercorns;
• 3 cloves;
• 3 peas of allspice.

Preparation:

1. Place pieces of horseradish and spices on the bottom of the container.
2. Prepare the brine by dissolving 60 g of salt in 250 ml of boiled water, then pour it into a jar with spices.
3. Place the tomatoes and make a layer of herbs on top.
4. Fill the workpiece with water to the top, close the lid and leave for 3 days in a dark place.
5. After this time, put the snack in the refrigerator; after 2-3 weeks, the soaked tomatoes will be completely ready.

With plums

The recipe contains the following ingredients:

• 8 kg of tomatoes;
• 1 kg slightly unripe plums;
• 300 g parsley;
• 100 g each of celery root and greens.

For brine from 1 liter of water:

• 100 g honey;
• 80 g salt.

Preparation:

1. Make punctures in the skin of the tomatoes.
2. Grind the peeled celery root using a coarse grater.
3. Place half of the prepared greens and the same amount of horseradish root in a container.
4. Place plums and tomatoes on top, topping them with the remaining celery root and herbs.
5. Prepare the filling by boiling water with honey and salt added to it.
6. Pour the warm marinade over the vegetables to cover them completely.
7. Cover the workpiece with a cloth, place a weight on top and place it in a cool place.

Tomatoes pickled with plums will be ready in 2-3 weeks.

Cold pickled

To prepare tomatoes in cold brine you will need:

• 10 kg of tomatoes;
• 5 heads of garlic;
• 1 large sweet pepper;
• 5 onions;
• 1 bunch of greens: parsley and dill;
• cherry, currant, bay leaves, horseradish, celery (to taste);
• black and allspice peas (to taste);
• 2 tbsp. salt;
• 250 g sugar;
• 10 liters of water.

Preparation:

1. Choose tomatoes of the same size, without damage.
2. Prepare the filling by dissolving sugar and salt in boiling water, then cool.
3. Cut the peppers, peeled from seed boxes, into half rings, and chop the onion in the same way.
4. Cut the garlic cloves into slices.
5. Lay the bottom of the barrel with cherry and currant greens, and on top with a layer consisting of spices, dill, parsley, garlic, pepper and onion.
6. Place tomatoes on top of all components.
7. Repeat layers until they reach the top of the barrel, leaving some room for pouring.
8. Pour the prepared brine, cover the workpiece with gauze.
9. Set in a cool place for 30 days.

At all times, it is important to periodically check the gauze for mold and replace it with a new one if necessary.

With herbs and garlic

The preparation time for this pickling will be 2 days.

Ingredients:

• 1 kg of tomatoes;
• 1 head of garlic;
• 3 sprigs of each type of greenery: basil, dill, cilantro, celery, parsley;
• 1 liter of water;
• 1.5 tbsp. l. salt and granulated sugar;
• 2 bay leaves;
• 6 peppercorns each: black and allspice;
• 1 tsp. coriander;
• 50 ml vinegar (6%).

Preparation:

1. To obtain the marinade, boil 1 liter of water, add spices, sugar and salt. Then boil until the ingredients are completely dissolved.
2. Pour vinegar into the marinade, then cool.
3. Chop the washed greens along with the garlic and mix.
4. Make a cross-shaped cut in the tomatoes to the middle, fill with the prepared mixture.
5. Place the stuffed vegetables on the bottom of a plastic or enamel container.
6. Pour the workpiece with cold brine.
7. Leave the snack under pressure for 2 days in a room at room temperature, then transfer it to the refrigerator for storage.

The recipe requires the use of exclusively cold marinade, otherwise the skin will come off the vegetables.

With mustard

Ingredients for 1 container (3 l):

• 2 kg of tomatoes;
• 50 g horseradish root;
• 2 branches of dill;
• 1 onion;
• 3 garlic cloves;
• 1 tbsp. l. mustard;
• 1 apple (sour varieties);
• 1 liter of water;
• 1.5 tbsp. l. granulated sugar;
• 2 tbsp. l. salt;
• currant and cherry leaves (to taste).

It is recommended to sterilize the jars for the preparation over steam, and boil the lids for 5 minutes.

Preparation:

1. Wash the greens, cut the peeled garlic into slices, the apple into slices, the horseradish root into slices, and divide the onion into 2 parts.
2. Place the prepared ingredients on the bottom of the container and tomatoes on top. Fill the resulting cavities with apple slices and onions.
3. Place sugar, salt, cherry and currant leaves, and cut dill stems into boiling water.
4. Boil the marinade for 5 minutes, then strain, pour into a jar and leave for 15 minutes.
5. Pour into a saucepan, boil, pour again into the tomatoes.
6. Add mustard to the preparation, then roll it up.

Fermented in jars “Like from a barrel”

For 3 liters of snacks you will need:

• 3 kg of tomatoes;
• 2 heads of garlic;
• 5 dill inflorescences;
• 8 peas each of black and allspice;
• 60 g salt;
• 1 liter of water.

Preparation:

1. Place the ingredients in a container in layers: first the spices, then the tomatoes, etc.
2. Prepare the brine by dissolving the salt in cold water.
3. Pour the filling into a jar, cover with a lid and place in the refrigerator.

The appetizer will be ready in 3 weeks.

With cloves

To prepare one jar (3 liters) you will need:

• 70 g dill;
• 1 horseradish leaf;
• 2 small heads of garlic;
• 1 stalk of tarragon;
• 70 g salt;
• 3 branches each of basil, mint, thyme;
• 50 g each of savory, cilantro, parsley, celery, fennel;
• 10 coriander seeds;
• 2 stems of Moldavian snakehead;
• 10 cherry and currant leaves each;
• 1 bay leaf;
• 1 liter of water;
• 3 oak leaves;
• ½ chili pepper;
• 10 black peppercorns;
• 3 peas of allspice;
• 3 cloves.

Preparation:

1. Place vegetables in a container, alternating with spices and chopped herbs.
2. Prepare the marinade by dissolving salt in water.
3. Pour the filling into jars with tomatoes, close the lids and store in a cool place.

Tips and tricks

When fermenting tomatoes, it is important to follow several recommendations:

1. It is best to use an oak barrel as a container, pre-soaked in water for 3-4 days. As a result of wood swelling, existing cracks will disappear.
2. During the preparation process, it is recommended to wash the container with soda, which effectively eliminates bacteria.
3. Provide an optimal temperature for fermentation from +15 to +22°C. Higher rates will stimulate the growth of bacteria, which gives the product bitterness.

Conclusion

Preparing pickled tomatoes is easy. However, it is important to remember that obtaining a product enriched with vitamins that can be stored for a long time is possible only with strict adherence to the recipe and the cleanliness of the containers used.