Salted tomatoes in jars like barrels

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  Blanks for the winter

• Cooking time:

  1 hour

Ingredients

• tomatoes
• sprigs of parsley, celery, tarragon
• horseradish root
• dill umbrellas
• cherry twigs
• salt
• water

Salted cask tomatoes are a classic that many have forgotten. Therefore, we suggest remembering traditions and pickling vegetables directly in jars in a cold way. It is this version of the starter that will allow you to get both a tasty and healthy snack.

Salted tomatoes in jars - a simple recipe

Salting of tomatoes in jars occurs in a cold way, as a result of which lactic acid is released. This is a natural preservative, thanks to which the appetizer is stored for a long time, and the salted tomatoes themselves taste like barrel tomatoes.

Ingredients (for a 3L jar):

• tomatoes;
• 4 sprigs of parsley;
• 1 sprig of celery;
• 1 sprig of tarragon;
• 4-5 cm of horseradish (root);
• dill umbrella;
• a sprig of cherry;
• 3 tbsp. l. salt (with a slide);
• water.

Preparation:

For pickling, we choose tomatoes that are dense, fleshy, of the same ripeness, but not too large in size

We clean the jar well with soda, rinse and put a cherry twig, all the parsley, an umbrella of dill and a small piece of horseradish on the bottom

Now we put the tomatoes tightly into the jar and pour in a saline solution to them, that is, we just stir coarsely ground salt in water, but not iodized

We close the jar with a lid and transfer it to a cool room for 1, 5 months

We serve ready-made salted tomatoes not only as an appetizer, but also use it for other dishes, for example, borscht turns out to be very tasty with barrel tomatoes

For full-fledged pickling, it is better to choose sweet varieties of tomatoes. Also, the fruits must be dense, otherwise they will simply fall apart during the salting process.

Cold process tomatoes with mustard

This option for pickling tomatoes in jars also provides for a cold method. Its peculiarity is that mustard is used here, thanks to which salted tomatoes are obtained as barrel tomatoes, but with a more pungent taste.

Ingredients:

• 2.5 kg of tomatoes;
• 2 tbsp. l. salt (with a slide);
• 2 tbsp. l. Sahara;
• 2 tbsp. l. dry mustard;
• 5 cloves of garlic;
• 2 bay leaves;
• peppercorns to taste;
• cherry leaves and dill to taste.

Preparation:

Put dill umbrellas, laurel and cherry leaves in a prepared clean jar

We wash the tomatoes well under water and fill the jar tightly with them

Top with peppercorns, you can take both black and allspice

We also put the cloves of a spicy vegetable, then send salt, sugar and 1 tbsp. a spoonful of mustard

Now pour in water to the level of the hangers, shake the jar with the contents, then pour out the remaining mustard and cover the jar with a lid, tightly cork until you need to

We leave it at room temperature for a day, then we close the jar tightly and transfer it to a cool room for 1-1.5 months

You can speed up the process of pickling tomatoes, for this we just take the fruits and pierce them with a fork in several places.

Cold salted pickled tomatoes for the winter

Another recipe for pickling tomatoes in cans in a cold way, which will allow you to enjoy delicious barrel tomatoes, as well as get an excellent dressing, both for borscht, and for pickle and hodgepodge.

Ingredients (per 3 l):

• 1.5 kg of tomatoes;
• 2 horseradish leaves;
• 6 currant leaves;
• 6 cherry leaves;
• 2-3 umbrellas of dill;
• 6 peas of black pepper;
• 2 bay leaves;
• 5 cloves of garlic.

For brine:

• 1 liter of water (filtered);
• 3 tbsp. l. salt;
• 1 tbsp. l. Sahara

Preparation:

For salting vegetables, we will prepare a jar and a lid, for this we simply boil water and scald with boiling water

Peel the garlic cloves and cut them into halves. We put all the green leaves, including laurel, as well as dill umbrellas in a bowl, rinse well with water

Now put half the garlic and half of all the greens on the bottom of the jar, add the peppercorns

Rinse the tomatoes thoroughly under water, make 2-3 punctures with a toothpick at the place where the stalk is attached and put them tightly in a jar. Put the remaining spices and herbs on top

Stir salt and sugar in filtered water until completely dissolved. Pour the contents of the jar with the resulting brine, cover with a lid

We set aside the tomatoes for a day indoors, put them in a bright place so that the fermentation process begins

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After that, we close the jar tightly and take it to a cooler and darker place. After 1, 5 months, you can take a sample

Of course, you can add other vegetables to tomatoes, however, the taste of salted tomatoes will immediately change, so it is better to salt only tomatoes alone.

Cold method of salting tomatoes with aspirin in jars

Cold pickling tomatoes in jars with aspirin is a proven recipe that keeps the appetizer longer than usual. Aspirin itself does not affect the taste of vegetables; salted tomatoes are as tasty as barrel tomatoes.

Ingredients (for a 5L jar):

• 6 kg of tomatoes;
• 10 leaves of horseradish;
• dill (umbrellas and seeds);
• 30 peppercorns;
• 20 bay leaves;
• 100 g of rock salt;
• 200 g sugar;
• 250 ml vinegar (9%);
• 2 aspirin tablets;
• 5 l of water (filtered).

Preparation:

We wash the jar and the lid well, you do not need to sterilize, we just scald it with boiling water

At the bottom of the glass container we put some of the leaves of horseradish, seeds and umbrellas of dill, bay leaves and peppercorns. Now we lay the tomatoes tightly, for quick salting we make several punctures on the fruits. Put aspirin between the tomatoes, you can put whole tablets or ceiling

We cover the vegetables with the remaining leaves of horseradish, they are the ones who will not allow the tomatoes to become moldy, because horseradish is a good antiseptic

Now we make the marinade, pour salt, sugar into the water, add vinegar, stir thoroughly so that everything dissolves in the water, and pour the tomatoes to the very top

We close the tomatoes with lids and take them to a cool room, after a few weeks you can already serve the appetizer to the table

The most delicious pickled tomatoes are obtained in a barrel, but they can be fermented just as well in an ordinary saucepan, in a bucket or in a jar. But we use a 3-liter jar, more is possible, but not less, since in small volumes fermentation is much worse.

Salted green tomatoes

Unripe tomatoes in the beds are a familiar situation for many gardeners. But you should not get rid of such a crop, because green tomatoes can be salted in a cold way right in jars. Salted tomatoes are crispy, tasty, like barrel tomatoes.

Ingredients:

• tomatoes (green or brown);
• 3 dill umbrellas;
• 3 horseradish leaves;
• 2 cherry leaves;
• 2 currant leaves;
• 10 cloves of garlic;
• 15 peas of black pepper;
• 1, 5 Art. l. Sahara;
• 1, 5 Art. l. salt;
• 1, 5 tsp dry mustard (1, 5 tbsp. l. finished);
• 1.5 liters of water.

Preparation:

At the bottom of the prepared clean jar, put half the chopped cloves of a spicy vegetable, all the dill umbrella, cherry and currant leaves. And also 2 leaves of horseradish, we will leave one for now

Now we take green tomatoes and make crosswise cuts on top, this must be done without fail, because we do not forget that the tomatoes are immature and they will be salted for a long time. And if you make an incision, then the brine will soak them inside faster

Fill the jar to half with the prepared vegetables, put the remaining garlic and a horseradish leaf on top, continue filling the container to the very top. Fall asleep peppercorns

After that, pour salt along with sugar and mustard into clean, from the well, not from the tap and not boiled water. Stir everything thoroughly. Pour the brine into a jar of green vegetables to the very top

We close the lid and take the tomatoes to a cool place, after a month you can try the appetizer, but in winter the tomatoes will be even tastier

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For pickling in jars, we choose medium-sized tomatoes, for a saucepan or bucket, you can take larger fruits, but do not use small ones, we immediately throw them away, since there is a lot of corned beef in them, and such a substance is poisonous.

Georgian pickled green tomatoes

Georgian salted tomatoes is another recipe that will allow you to get a delicious cold snack from unripe vegetables right in the jars. Tomatoes are obtained as barrel tomatoes, while the taste of vegetables is simply amazing due to the use of a variety of spices and herbs.

Ingredients:

• 4 kg of green tomatoes;
• 2-3 bell peppers;
• 100 g hot pepper;
• 150 g garlic;
• a bunch of parsley;
• a bunch of celery.

For brine:

• 1 liter of water;
• 2 tbsp. l. salt (with a slide).

Preparation:

To begin with, we take the cloves of a spicy vegetable and all the greens, grind the ingredients as small as possible

We also finely chop hot and sweet peppers and send them to the total mass, mix directly with our hands, slightly crush the herbs and vegetables

We wash the tomatoes well and make an incision on the fruits, but we don't finish the knife to the end, it should look like a pocket. If the fruits are large, then it is better to make an incision crosswise so that the vegetables are well saturated with the filling and brine

Now we put the filling in the incision of each tomato and put the vegetables in a clean jar scalded with boiling water. If green and brown tomatoes are used, then we put the green ones first, and brown ones on top, since they will be salted faster and they can be eaten first, while the green ones will continue to ferment further

• If the filling remains, then it can fill the voids between the fruits.
• Next, stir the salt in any container with water until all the grains are completely dissolved, send the brine to the vegetables, cover with a lid.

We leave the tomatoes at room temperature for 7-14 days, it all depends on the size of the vegetables, then we transfer the jar to a cool place where the tomatoes will ripen

Georgian pickled green tomatoes are very tasty, spicy, they are served seasoned with fragrant vegetable oil.

Salted tomatoes in jars are prepared in a cold way simply, they are stored for a long time and are quickly eaten, because the taste of tomatoes is like that of barrels. Of all the options offered, everyone will find a recipe for themselves in accordance with their tastes. And so that the vegetables are stored for a long time, and not covered with mold, it is better to cover the container with vegetables with gauze soaked in mustard solution, or just cover the tomatoes with a napkin, and sprinkle with mustard powder on top.