Top 10 best recipes for pickling tomatoes in a pan: the fastest, simplest, but delicious cooking options
Every housewife has her own recipe, how to pickle tomatoes in a saucepan. This method of preservation is always popular because it saves time, and the vegetables themselves retain a maximum of vitamins and nutrients. When cold pickling is used, the tomatoes are enriched with lactic acid due to specific fermentation. This substance acts as a natural preservative, so vegetables do not spoil and mold does not grow on them.
Features of salting tomatoes in a pan
Lightly salted tomatoes occupy a special place on the festive and everyday table. They are usually served with alcoholic drinks, side dishes, meat and fish dishes. There are many recipes for preparing such preservation, and each of them differs in additional components, which directly affects the taste.
Advice! If you plan to prepare a small amount of tomatoes, cold pickling can be done in a bag.
To successfully prepare pickles, you need to consider the following features:
- You need to choose high-quality ripe tomatoes without visible damage.
- If the vegetable is large, it is better to cut it into 2-4 parts so that it is better salted.
- To speed up the salting process, you can use a hot marinade.
Experienced housewives recommend not using aluminum utensils for preparing preserves according to the recipes below. Otherwise, the vegetables will acquire a pronounced metallic taste.It is better to give preference to enamel pans.
How to salt tomatoes by simple salting in a saucepan - the best recipes
Even 20-30 years ago, special oak barrels and tubs were used for pickling homemade tomatoes. The good thing about these containers is that they hold a lot of vegetables. However, it is not easy to care for the container during marinating and during canned storage. Therefore, resourceful housewives solved this problem by using ordinary pots.
Quick salted tomatoes with garlic and herbs
For this cooking method you will need a marinade. The brine must be cooked in advance because it needs to cool a little. On average, the temperature of the liquid should be about 40 degrees to prevent the tomato skin from cracking.
For the marinade take:
- water – 2 l;
- salt and sugar - 2 tbsp. l.;
- vinegar 9% - 3 tbsp. l.;
- peppercorns, bay leaves and coriander seeds.
Pour water into the pan, put it on the fire and bring to a boil. Next, all the components are laid. After the liquid has boiled, add vinegar and turn off the heat. The marinade is left to cool.
The main ingredients are taken in the following quantities:
- tomatoes – 2 kg;
- garlic – 2 heads;
- parsley - a large bunch.
The greens are thoroughly chopped, the garlic is passed through a crusher or grated. An incision is made crosswise in the area of the tomato spout and the vegetables are stuffed with the prepared filling. Then the tomatoes are placed in a pan, poured with marinade, a plate is placed on top and a jar of water is placed on it (oppression). In such conditions, the workpiece must spend 12 hours, after which it is ready for use.
Salted tomatoes in a pan: cold pickling with mustard
Many people remember from childhood how delicious green tomatoes are made using mustard.Now even a young housewife without experience can make preparations for the winter using this recipe.
You will need the following components:
- tomatoes – 5 kg;
- garlic – 1 head;
- horseradish leaves and dill;
- mustard sauce – 80 ml;
- sugar – 2 tbsp. l.;
- salt – 1 tbsp. l..
Sterilize a 5-liter enamel pan (pour boiling water over it), then thoroughly grease the walls with diluted mustard. Horseradish leaves, bay leaves and dill are placed at the bottom of the container. The tomatoes are washed, placed in containers, and filled with water with previously added salt and sugar. The pan is kept warm for 2 days, and then taken out into the cold for another 5 days.
How to quickly pickle tomatoes in a saucepan with garlic and onions
To quickly pickle tomatoes, you need to use ripe red tomatoes; you can take them in the form of cream so that the preparation has an appetizing appearance. According to the following recipe, the appetizer will be ready in 2 hours.
The following basic ingredients are needed:
- tomatoes – 600 g;
- garlic - half a head;
- onions – 2 pcs.;
- greens to taste.
The tomatoes are cut into 4 parts, the greens are finely chopped, and the onions are cut into half rings. The next step is preparing the marinade.
The brine is made from the following components:
- purified vegetable oil – 60 ml;
- soy sauce – 1 tbsp. l.;
- liquid honey – 1 teaspoon;
- black pepper - 0.5 teaspoon;
- salt – 1 tbsp. l.;
- sugar – 1.5 tbsp. l.;
- vinegar 9% - 2 tbsp. l.;
- ground coriander and mustard - 0.5 teaspoon each.
In a separate container, using a whisk or fork, mix oil, vinegar, honey, soy sauce, pepper, coriander, salt, sugar and mustard. Tomatoes with herbs, garlic and onions are mixed in a saucepan. Then the mass is poured with marinade and mixed thoroughly.Leave at room temperature for 1 hour, then put in the cold for another 60 minutes, after which the vegetables are ready to eat.
Instant stuffed salted tomatoes
Cold-salted tomatoes can be stuffed not only with herbs and garlic, but also with other vegetables. White cabbage is considered the ideal combination in such recipes.
The following ingredients will be required:
- dense red tomatoes – 1.5 kg;
- white cabbage – 2 leaves;
- hot pepper – 1 pc.;
- cilantro, basil and parsley - 7 sprigs each
- bay leaf – 2 pcs.;
- allspice – 4 peas;
- salt – 100 g;
- water – 2 l.
First prepare the brine. To do this, boil water, add salt, allspice and bay leaf. The liquid is cooled a little, and during this the hot pepper is finely chopped, the garlic is passed through a press (it then needs to be salted). Place the greens on a cabbage leaf, roll them into a tube and finely chop them.
The chopped components are combined with hot pepper and garlic. Tomatoes in the spout area are cut with a cross and stuffed with cabbage and herbs. Place the vegetables in a pan, pour in brine, place a press on top and leave in a warm place for a day. After 24 hours, the tomatoes will be lightly salted, and after 3 days they will be well salted.
Cold pickling of green tomatoes
Many people like cold-cooked brown and green salted tomatoes because they maintain a firm texture and a strong flavor.
To prepare you need:
- green tomatoes – 1.5-2 kg;
- sugar – 1 tbsp. l.;
- salt – 2 tbsp. l.;
- pepper – 6 pods;
- spices, herbs and garlic to taste.
Place garlic on the bottom of the prepared pan, then tomatoes (a small cut is first made on the spout), and carefully cover everything on top with a layer of herbs, observing the desired proportions.
It is better to cut the garlic and pepper into large pieces. Brine, prepared from cold boiled water and salt and sugar dissolved in it, is poured over the pickles. The tomatoes remain warm for the next day, and then they are taken out into the cold. Vegetables are ready to eat after 3 days.
How to cook salted tomatoes in a hot saucepan
You can cook tomatoes in a saucepan not only cold, but also hot. In the second case, the pickle will cook a little faster.
The following ingredients will be required:
- tomatoes – 1-1.5 kg;
- water -1.5 l;
- salt – 60 g;
- sugar – 50 g;
- dill - 1 umbrella;
- garlic – 5 cloves;
- hot pepper – 0.5 pods (optional);
- black and allspice – 3 peas each;
- bay leaf – 1-2 pcs.;
- cherry leaves – 2-4 pcs. (optional).
If small tomatoes are used, they are pierced in several places with a toothpick. It is better to cut large vegetables into 2-4 parts. Place dill, fruit tree leaves, all the peppers, and garlic (cut in halves) on the bottom of the pan. Place tomatoes on top. The water needs to be brought to a boil, salt and sugar are stirred in it (wait until completely dissolved).
Next, add bay leaves and boil for 2-3 minutes. The tomatoes are poured with hot brine, covered with a lid and left to salt at room temperature until the brine has cooled completely. After this, the tomatoes are put into the cold. After 2-3 days, the workpiece can be served.
How to pickle red tomatoes with cold water without vinegar and aspirin
Many housewives use aspirin as a natural preservative.Thanks to acetylsalicylic acid, preservation lasts longer and does not lose its appearance. Using this preparation and without adding vinegar, you can make delicious tomatoes.
For this you need the following components:
- tomatoes – 2 kg;
- allspice and black pepper – 3 peas each;
- bay leaf – 3-4 pcs.;
- parsley and currant leaves - 5 pcs.;
- dill sprigs – 3-4 pcs.;
- hot pepper – 1 pc.;
- onion – 1 head;
- aspirin - at the rate of 1 tablet per 1 liter of container used;
- salt – 100 g;
- water – 2 l.
Currant and dill leaves are placed on the bottom of the pan, then the tomatoes are compacted tightly, the rest of the spices are added between them, the onion is cut into half rings and added periodically. Then they put water to boil, dissolve salt and sugar in it. When the marinade has cooled, add aspirin in the required proportion and pour it over the vegetables. Finally, cover the pan with a lid and place it in a dark place for 2-3 weeks.
How to quickly salt tomatoes with cherry and currant leaves
Salted tomatoes according to this recipe resemble in taste those that our grandmothers once cooked in large wooden barrels and tubs.
Take the following components:
- ripe tomatoes – 1-2 kg;
- hot pepper – 1 pc.;
- parsley – 1 bunch;
- dill sprigs – 2 pcs.;
- cherry and currant leaves - 2-4 pcs.;
- horseradish - 1 leaf;
- salt – 2 tbsp. l.;
- sugar – 0.5 tsp;
- water – 1 l.
Vegetables and herbs are thoroughly washed and dried with a towel. Then the tomatoes are pierced with a toothpick. Place horseradish, dill, parsley and tomatoes into the prepared pan, adding cherry and currant leaves between them, as well as hot pepper pieces.
Then pre-cooled boiled water is poured into the container, in which salt and sugar must be dissolved in advance.The pan is covered with a lid and sent to a cool place for salting for 30 days. After a month, the tomatoes are ready to eat.
Pickling tomatoes with carrot tops
If the classic recipes for pickling tomatoes for the winter are already boring and you want some variety, pickle the tomatoes with carrot tops. True, in this case you will have to use pre-sterilized jars and lids, as well as a seaming machine.
Required ingredients:
- tomatoes - 15-20 small pieces per liter jar;
- carrot tops - 4-5 branches.
The brine is prepared from 1 liter of water, to which is added a heaping tablespoon of salt, 4 tablespoons of sugar and 1 tablespoon of vinegar of 9% concentration. Wash the tomatoes and tops thoroughly and dry. First, lay leaves on the bottom of the jar, and then vegetables, compacting tightly.
Then take a pan, pour water into it, bring to a boil, add salt and sugar. Be sure to wait until the ingredients dissolve, bring to a boil and do not turn off the heat for about 3-4 minutes. Afterwards, the vegetables are poured with marinade, allowed to stand for 10 minutes and poured into a saucepan (and so on 2 times), the third time vinegar is added to the brine, poured over it to banks and roll them up with lids.
Lightly salted tomatoes with horseradish
At all times, lightly salted cucumbers with a pleasant spicy aftertaste were considered the best snack.
To prepare them you need:
- small dense tomatoes – 1.5 kg;
- greens – 1 bunch;
- garlic – 1 head;
- horseradish root – 1 pc.;
- black pepper – 5-8 peas;
- bay leaf – 3-4 pcs.;
- salt – 3 tbsp. l.;
- sugar – 1 tbsp. l.;
- water – 1.5 l.
The tomatoes are sorted, washed thoroughly, dried and pierced near the stalk with a toothpick. The garlic is peeled and then cut into halves.To prepare the brine, heat the water, add salt and sugar, and bring everything to a boil.
Place dill, half a head of garlic, pepper, bay leaf and horseradish cut into pieces at the bottom of the pan. Place tomatoes on top of the spices and cover them with the remaining herbs and garlic. Pour hot brine over vegetables and leave in a saucepan, covered, for 3 days at room temperature. After 72 hours, the pickle is ready.
Rules for storing salted tomatoes
To prevent the workpiece from deteriorating, we recommend adhering to the following rules:
- It is better to store tomatoes at a temperature not lower than +7°C.
- If you leave the pan cold, the tomatoes will become sour.
- To increase shelf life, vegetables are placed in a place where the sun's rays do not reach them.
If the housewife has doubts about the quality and freshness of tomatoes, it is not recommended to eat them, as this can lead to poisoning.
Read also:
The most delicious recipes for pickling cherry tomatoes in jars for the winter.
A selection of the top 20 most delicious ways to pickle zucchini in jars for the winter.
Tips and tricks
Additional tips:
- If the workpiece has been opened, it is better to keep it in the refrigerator at a temperature of 0-2°C.
- It is better to take tomatoes without damage or black spots for pickling.
- Any pan should be rinsed with boiling water before use.
- Adding chili peppers often does not make the appetizer spicy, but adds piquancy.
To prevent tomatoes from losing their natural appearance, it is better to soak them in a solution of table salt for 5-7 hours before pickling or pickling. It is recommended to change this brine every 2 hours.
Conclusion
Salted tomatoes in a saucepan, regardless of the method, can be prepared in an average of 3-7 days. Thanks to this, you will not only preserve the harvest, but also enjoy delicious snacks during the fall and even summer seasons. Salted tomatoes will decorate the table and enrich the taste of dishes.