We make delicious preparations with our own hands - salted brown tomatoes: the best recipes and cooking tips

Pickling brown tomatoes takes a little time. Typically, these vegetables do not require many ingredients. There are many variations of salting.

Today we will share with you information on how you can pickle brown tomatoes: delicious preparations are made in a saucepan, barrel, and even in a plastic bucket. We will describe in detail seven of the most delicious recipes for traditional pickling in a jar. And, of course, we will reveal the secrets of experienced housewives.

Features of salting brown tomatoes

There is nothing complicated in the process of pickling brown tomatoes: it is identical to pickling red or green tomatoes.

Let's consider important points more details:

1. Excess carrots can hinder quick salting. It is better to avoid recipes that combine carrots and brown tomatoes.
2. Brown tomatoes are typically meaty and nutritious—don't overload the recipe with complicated ingredients.
3. When serving the dish, you can add a tablespoon of vegetable oil if you did not add it when salting.
4. Do not combine brown tomatoes with green bell peppers and white currants.

How to pickle in jars

Pickling brown tomatoes is identical to pickling other vegetables.:

1. Rinse the jars with soda solution.
2. Sterilize the jars and pour boiling water over the lids.
3. Wash the vegetables thoroughly and remove the stems.
4. In the area of ​​the stalk, make a puncture about 10 mm deep with a toothpick or fork.
5. Pack the vegetables tightly into the jar.
6. Do triple hot pour or sterilize.Vinegar or citric acid can be used as a disinfectant.

Let's take a closer look at recipes for pickling in jars.

In a saucepan

note that you need an enamel pan.

You can use as ingredients garlic, onion, any spices. It is advisable to avoid currant leaves - they can cause mold.

The salting algorithm is simple:

1. Make sure there are no scratches on the inside of the pan.
2. Rinse the vegetables.
3. Fill the pan with them (just above the middle).
4. Dissolve salt, sugar, and other bulk products (spices) in cold water.
5. Put it on fire. Boil it.
6. Pour the hot marinade over the vegetables.
7. Stretch the gauze over the pan, preferably in three layers.
8. Place the pan under pressure for three days.
9. After three days, store in a cool place.

Important! If, when removing the gauze, you find plaque on top, then carefully remove it with a slotted spoon. There's nothing wrong with that.

In plastic buckets

Such containers will probably be found in every home.

Use whatever ingredients you prefer. It will work especially well with garlic, dill, and onions. If you want to add leaves, let them be horseradish or oak leaves.

Harvesting method:

1. Check the plastic bucket for cracks. Rinse it well and dry it.
2. Add tomatoes and remaining ingredients.
3. Boil water, dissolving salt and sugar.
4. Wait for the marinade to cool, otherwise the buckets may crack or become deformed.
5. Pour the warm marinade into a bucket.
6. Cover with gauze.
7. Set the pressure. A plate or cutting board with something heavy will do.
8. Brown salted tomatoes should remain in this position at room temperature for 16 days.
9. Then move them to a cool, dark place.

In a barrel

Cooking procedure:

1. At the bottom of a wooden barrel, place currant, cherry, grape, oak, horseradish leaves - any leaves you wish.
2. Next, lay out a thick layer of tomatoes.
3. Place garlic, onion, herbs, and pepper on top.
4. Dissolve salt in cold water. Pour salt water into the barrel.
5. Add the herbs, tomatoes, onions and garlic again.
6. Pour in the filling again.
7. Repeat the same thing one final time.
8. Set the pressure. Leave the barrel under pressure at room temperature for three days.
9. Move it to a cool, dark place.
10. Try again in three weeks.

Best Recipes

Preparing salted brown tomatoes is a simple matter. There are many recipes, it’s difficult to spoil such a preparation. We will present seven delicious recipes - after trying them, feel free to experiment with your favorite ingredients.

Take note:

How to cook salted tomatoes tasty and simple

Cold pickling of green tomatoes in a bucket

With horseradish

Ingredients:

• 1 kg of brown tomatoes;
• 4 leaves of horseradish;
• 1 horseradish root;
• 2 laurel leaves;
• 2 tbsp. l. vinegar (9%);
• 4 tbsp. l. heaped sugar;
• 1.5 tbsp. l. salt;
• 3 cloves of garlic;
• sprig of parsley.

Cooking method:

1. Sterilize the jars.
2. Cut the horseradish root in half. Grate part of it, cut the second part into rings.
3. Cut the garlic into thin slices.
4. Place bay leaves, the entire portion of garlic and horseradish in circles at the bottom of the container.
5. Make a hole in the tomatoes and fill half the jar with them.
6. Add chopped horseradish.
7. Place tomatoes all the way to the top.
8. Place chopped parsley and horseradish leaves at the very top.
9. Place water on the stove. The first filling can also be boiled in a kettle.
10. Fill the jars with boiling water and pour it in gradually. Leave to cool for 10 minutes.
11. Pour the same water into a ladle or pan, add salt and sugar.Stir and boil.
12. Pour vinegar into boiling water and immediately remove from heat.
13. Fill the jars with marinade.
14. Sterilize for 15 minutes.
15. Seal the lids and turn the pieces over. If it doesn’t leak anywhere, then wrap the jars with something warm and thick for two days.

With garlic

Required:

• 1.5 kg of brown tomatoes;
• 7 cloves of garlic;
• 1 onion;
• two sprigs of dill;
• two bay leaves;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 2.5 tbsp. l. vinegar (9%).

Cooking method:

1. Wash the tomatoes and make a puncture in each vegetable.
2. Sterilize the jars and keep the lids in boiling water.
3. Cut the onion into large rings.
4. Chop the dill, but not finely.
5. Place part of the dill, half of the onion, and bay leaves at the bottom of the jar.
6. Fill the jar with tomatoes, placing garlic cloves between the vegetables.
7. Top with remaining dill and onion rings.
8. Use the triple pour method: boil the same water twice, leaving it in the jar for 10 minutes.
9. For the third time, boil water with added salt and sugar.
10. As the water boils, pour the vinegar directly into the jar.
11. Pour the marinade over the vegetables.
12. Seal the lids immediately.

Note! Onions in combination with a lot of garlic do not recognize parsley as an ally. Therefore, it is better to make do with dill and add a mixture of peppers if desired.

With horseradish, cherry and currant leaves

Will need:

• 1 kg of brown tomatoes;
• 2 leaves of horseradish;
• 3 currant leaves;
• 2 cherry leaves;
• optional - a bunch of currants (preferably red);
• 5 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 50 ml vinegar (9%);
• one small onion;
• 1 clove of garlic.

Cooking method:

1. Sterilize clean jars.
2. Rinse and dry the vegetables.
3. Place all the leaves at once on the bottom of the container.
4. Cut the onion into four parts.
5. Fill the jars with tomatoes, place onions between the vegetables. If you use berries, separate them from the branch and place them in a chaotic manner in the jar.
6. Place a garlic clove at the very top.
7. Add salt and sugar.
8. Boil the water.
9. Pour vinegar into boiling water and stir.
10. Add the filling to the jar.
11. Cover the jars with lids.
12. Sterilize for 17 minutes.
13. Seal tightly and turn over.
14. After 40 hours, transfer the jars to a place for long-term storage.

Note! The recipe with leaves makes the taste tart. Berries soften it and make it richer. Do not use white currants.

With sweet pepper

Ingredients:

• 1 kg of brown tomatoes;
• 2 sweet peppers;
• allspice to taste;
• 2 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• sprig of dill;
• 1 tsp. citric acid.

Cooking method:

1. Wash the tomatoes and cut into oblong slices.
2. Cut clean peppers into strips, but not too narrow or long.
3. Sterilize the jars.
4. Place the chopped dill at the very bottom.
5. Next, fill the jars with vegetables - alternate between sweet peppers and brown tomatoes.
6. Pour boiling water into the jars and leave for 30 minutes.
7. Drain the water back and bring to a boil again.
8. Fill the jars with boiling water for 10 minutes.
9. Finally, drain the water, add salt and sugar. Boil it.
10. After boiling, cook for three minutes, stirring constantly.
11. Add citric acid.
12. Fill the jars with marinade.
13. Close the lids, turn over and wrap.
14. After 48 hours, transfer to a cold place, try the vegetables after 21 days.

Preparing other vegetables:

How to cold pickle cucumbers in a bucket for the winter

How to salt whole bell peppers for the winter

How to cook canned zucchini for the winter

Sweet

For this recipe, choose small tomatoes.

Ingredients:

• 1 kg of brown tomatoes;
• 6 tbsp. l. Sahara:
• 0.5 tbsp. l. salt;
• 1 tsp. honey;
• 2 currant leaves;
• 0.5 tsp. cinnamon powder;
• 60 ml vinegar (9%).

How to cook:

1. Sterilize the jars and place currant leaves on the bottom. Make sure there is no dust or other contaminants left on them. Do not add insect-damaged leaves.
2. Prick the tomatoes with a fork or toothpick.
3. Fill the jar to the top with vegetables.
4. Add cinnamon.
5. Boil the water.
6. Add salt and sugar to boiling water. Stir and cook for four minutes.
7. Add a teaspoon of honey to the jar before pouring.
8. Pour vinegar into the boiling marinade and turn off the stove.
9. Pour the marinade into jars.
10. Send for 15-minute sterilization.
11. Roll up, turn over and wrap for a day.

Note! When exposed to high temperatures, honey will not retain most of its beneficial properties, but it will add sweetness.

With vinegar

Ingredients:

• 1.7 kg of tomatoes;
• 100 ml vinegar (9%);
• 50 ml vegetable oil;
• two medium onions;
• 6 cloves of garlic;
• 3 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• one sprig of dill and parsley.

Cooking method:

1. Pierce the tomatoes.
2. Chop the garlic and onion and combine.
3. Finely chop the greens and add to the onion and garlic mixture. Mix well, trying to achieve a homogeneous mass. You can use a blender by adding 1 tsp. vegetable oil.
4. Place the resulting mixture at the bottom of a sterilized jar.
5. Next, fill the entire jar with tomatoes.
6. Boil water immediately with the addition of salt and sugar.
7. Add vinegar to boiling water and vegetable oil to a jar.
8. Pour the filling over the vegetables.
9. Sterilize for 12 minutes.
10. Roll up the lids and leave the jars at room temperature for a day.

With cloves

Ingredients:

• 1 kg of brown tomatoes;
• two sticks of cloves;
• 4 buds of cloves;
• 1 bunch of basil;
• one small onion;
• 2 cloves of garlic;
• 0.5 tsp. grain mustard;
• 2 tbsp. l. Sahara;
• 0.5 tbsp. l. salt;
• 2 tbsp. l. vinegar (9%).

Cooking method:

1. Sterilize the jars.
2. Make holes in clean tomatoes.
3. Cut the onion into thin rings.
4. Chop the basil and place it in the bottom of the jar.
5. Add cloves in buds and sticks there.
6. Fill the jar halfway with tomatoes.
7. Place a layer of onions.
8. Add remaining tomatoes.
9. Pour boiling water over the vegetables. Let cool for 15 minutes.
10. Drain the water back into the pan.
11. Add mustard to the jar.
12. Boil water with salt and sugar.
13. Add vinegar to boiling water.
14. Fill the jar with marinade.
15. Sterilize for seven minutes.
16. Cork, turn over, wrap for 24 hours.

Tips and tricks

Let us share with you some culinary life hacks experienced housewives:

1. Be sure to cut off the stem and puncture any size vegetable.
2. If you are not going to pickle the whole tomatoes, then choose elastic fruits, otherwise the pulp may fall out when cutting.
3. Just because tomatoes are called salted does not mean that you need to add a lot of salt and ignore sugar. Excess salt will make brown tomatoes unfit for consumption.
4. It is best to use table vinegar for pickling, not apple cider vinegar. Some recipes allow the addition of citric acid.
5. Don't overdo it with spices and herbs. If you've already added basil, omit the parsley. Try to avoid the proximity of strong-smelling branches of greenery. This will ruin the taste.

Let's sum it up

Brown salted tomatoes are not picky and do not require a complex recipe. Be sure to cut off the stems and sterilize the jars. Use table vinegar, not apple cider vinegar.When salting in a bucket, pan or barrel, bending is a prerequisite. Without it, you won’t be able to pickle tomatoes.

Brown tomatoes are not the best ally of carrots and white currants. But they go well with garlic, cinnamon, onion, honey, pepper, horseradish and cloves. We wish you success and delicious preparations!