Cold salted tomatoes

Cold salted tomatoes allow you to preserve the vitamin-rich vegetable for the winter with maximum benefit. Lactic acid fermentation, which occurs during cold salting, enriches the product with useful lactic acid. It is a natural preservative and will not allow the tomatoes to spoil.

Secrets of cold pickling tomatoes

Cold salting differs from hot salting in the temperature of the brine and the time required for salting. To obtain salted tomatoes of high taste, you need to take into account all the subtleties of the process. They start by selecting the right variety of tomatoes for pickling.

• Select tomatoes of the same degree of ripeness.
• Their pulp must be dense, otherwise they will simply fall apart in the barrel.
• You can pickle both completely ripe and completely green fruits with equal success, but you cannot mix them in the same container - pickling will require different times.
  Advice! Green tomatoes contain a lot of solanine, which is poisonous. Some of it decomposes when salted, but a lot of unripe salted tomatoes cannot be consumed right away.
• The size of the tomatoes is also important. In order for the salting to be uniform, they should be approximately the same in size.
• The last point is the sugar content. For proper fermentation, it must be high, so choose sweet tomatoes.

If desired, it is quite possible to add other vegetables to the tomatoes, however, the taste of the final product may be unusual. If this is important, only tomatoes are salted.

One of the most important components is herbs and spices. Their set and quantity directly affects the taste of fermentation. Traditionally, when salting tomatoes for the winter in a cold way, add:

• horseradish, cherry, currant leaves;
• dill in umbrellas;
• celery;
• tarragon;
• savory.

The last herb should be added in small quantities. For spices, all types of peppers, clove buds, and cinnamon sticks are suitable. Sometimes when salting, mustard beans or powder are added.

Salt is taken only coarsely ground and without any additional additives. The standard brine for pouring is 6%: for each liter of water you will need 60 g of salt. You can take a little less, but you cannot greatly reduce its amount. Many recipes for cold salted tomatoes contain sugar - it enhances the fermentation process.

Many people have been familiar with the taste of barrel-salted tomatoes since childhood. It is in this container that the most delicious tomatoes are obtained. But not everyone has kegs; it’s quite possible to get a tasty preparation in a pan or even a bucket. A glass jar will also work, but a large one - at least 3 liters.

The container has been selected, selected tomatoes and spices have been prepared - it’s time to start pickling.

Cold salted tomatoes are ready in a month or a little more. This is exactly how long it takes for the fermentation process to completely end and for the product to acquire that unforgettable and unique taste. The best cold winter tomato recipes are described below.

Cold salted tomatoes in a saucepan

The recipe for salted tomatoes in a pan is suitable for those who do not need a lot of them. It is very convenient to place the pan on the balcony and use the preparation until frost.

You will need:

• 4 kg tomatoes of equal ripeness;
• 6 bay leaves;
• head of garlic;
• 10 peas of black or allspice;
• 6 dill umbrellas;
• 2 tsp. mustard (powder).

If desired, you can add two pods of hot pepper. The amount of brine depends on the size of the tomatoes; they should be covered with it. For every liter of water you will need to put 2 tbsp. l. salt and 1 tbsp. l. granulated sugar.

Preparation:

1. The washed vegetables are placed in a pan along with spices, herbs and peeled garlic.
2. Prepare the brine by adding mustard.
3. Pour it into a saucepan and let it sit in the room for about 5 days.
   Important! To prevent the tomatoes from floating, place a wooden circle or pan lid on top, placing a piece of white cotton fabric under it.
4. Take it out into the cold, but not into the frost.
5. After a month, you can take a sample.

How to pickle tomatoes in a bucket using the cold method

Salted tomatoes in a bucket are another way to preserve healthy vegetables for the winter without hassle. True, you can’t put such a container in the refrigerator. It is advisable to have a cool basement.Before salting tomatoes in a bucket, you need to figure out what it should be made of: the best option is enamel dishes; good quality salting can be done in plastic, but only in food grade plastic.

For every 3 kg of tomatoes you will need:

• 5 g each of celery and parsley;
• 25 g currant leaves;
• 50 g dill with umbrellas.

The brine for this amount of tomatoes is prepared from 3.5 liters of water and 300 g of salt.

For spiciness, you can cut 1-2 pods of hot pepper into a bucket.

Salting:

1. Boil water with salt and cool.
2. The washed greens are doused with boiling water. They divide it into three parts: one is placed on the bottom, the second is in the middle part, the rest is poured on top.
3. Place herbs and vegetables in a bucket. Iron a clean towel or piece of gauze and lay it on top of the tomatoes. Place a cleanly washed ceramic plate under a small load.
4. One day is enough to start fermentation. After this, the workpiece is taken to the basement.

Recipes for tomatoes for the winter in a bucket allow you to pickle completely green fruits. This is a great way to prepare a tasty and healthy preparation from tomato “unliquid stock”.

You will need:

• as many green tomatoes as will fit in the bucket;
• 5-6 hot peppers;
• dill, fresh or dried, but always with umbrellas;
• 1-2 heads of garlic;
• peppercorns and bay leaves.

For each liter of brine you will need water, tbsp. l. granulated sugar and 2 tbsp. l. coarse salt.

Salting:

1. Green tomatoes are denser than red ones - it is necessary to pierce them at the stem.
   Advice! The largest fruits will require a cross-shaped cut at the stalk.
2. The bottom layer of pickles consists of tomatoes and garlic; it is topped with herbs and spices.
3. The layers alternate, with spices on top.
4. Fill the fermentation with the prepared brine, set the oppression, placing a thin napkin and a ceramic plate down.
5. After a couple of days, the bucket is taken out into the cold.

Cold pickling of tomatoes in jars

Cold salting tomatoes in jars is possible and necessary. This method will allow those who can only store it in the refrigerator to enjoy such a tasty product. To ensure that barrel-pickled tomatoes in jars have the necessary pungency, the recipe calls for the use of vinegar: 1 dessert spoon per three-liter jar.

You will need:

• red dense tomatoes 2 kg;
• head of garlic;
• Art. l. granulated sugar;
• 2 tbsp. l. salt.

Spices can be any, but you can’t do without horseradish leaves and dill umbrellas.

Salting:

1. In this case, the jars must not only be washed clean, but also sterilized. Clean greenery is placed at the bottom.
2. Tomatoes should be pierced at the stem and placed in jars. Between them there should be pieces of horseradish leaves and garlic cloves, cut into thin slices.
   Attention! When laying tomatoes, leave an empty space of 5-7 cm up to the neck of the jar.
3. Salt and granulated sugar are poured directly on top of the tomatoes, and vinegar is poured there as well.
4. The jars are filled to the top with cold boiled water.

Barrel tomatoes in a jar, the recipe for which is given above, are stored in the cold. If, 3 days after the start of fermentation, the brine is drained from the jars, boiled and sent back, such a preparation can be rolled up with metal lids and stored in the room.

Tomatoes, like barrels in a saucepan

Salted tomatoes in a saucepan, like barrel tomatoes, can be prepared according to the following recipe. The amount of ingredients depends on the volume of the container and taste preferences.For those who like “vigorous” tomatoes, you can add more horseradish root, garlic and hot pepper. What should be in the salting:

• tomatoes;
• horseradish leaves and roots;
• dill umbrellas with stem;
• chilli;
• garlic;
• currant leaves.

You can also add spices - peppercorns and bay leaves.

Salting:

1. The pan is scalded with boiling water. The bottom is covered with half of the greenery.
2. Lay out the tomatoes: harder ones on the bottom, softer ones on the top. Cover with the remaining greens.
3. Boil water and dissolve salt in it at the rate of 70 g per 1 liter. The cooled brine is poured into the pan.

You can try pickling no earlier than after a month.

Barrel tomatoes in a bucket

It is more convenient to salt tomatoes in a bucket if it is ten liters. This is the volume the recipe is designed for. If the container is smaller, you can adjust the amount of ingredients, the main thing is to maintain the proportions.

Required:

• tomatoes - approximately 10 kg - depends on their size;
• 10 cherry, oak and currant leaves;
• 1 large or 2 medium-sized garlic heads;
• horseradish root and leaf;
• 6 dill umbrellas with greens and stems.

5-7 laurel leaves and a few peppercorns would be useful.

To make the brine, boil 10 liters of water with 1 cup of sugar and 2 cups of salt.

Salting:

1. Ripe tomatoes are pricked in the stalk area.
2. Place them on a layer of greenery, not forgetting to add it as the bucket is filled. Spices and garlic are distributed in the same way. There should be greens on top.
3. The cooled brine is poured into the contents of the container and a plate with a load is placed, under which a clean gauze or cotton napkin is placed.
4. Take it out into the cold after a couple of weeks.

Recipe for salting tomatoes in a barrel

Tomatoes in a barrel for the winter are a classic pickling method.In this case, the best conditions for fermentation are created, and the tree gives the tomatoes a unique taste and aroma. Salting tomatoes in a barrel is no more difficult than in any other container - the only difference is in volume.

You will need for a twenty-liter barrel:

• 16-20 kg of tomatoes;
• cherry, oak, currant and grape leaves - 20-30 pcs.;
• dill umbrellas with stems – 15 pcs.;
• 4 garlic heads;
• 2 large horseradish roots and 4 leaves;
• parsley sprigs – 3-4 pcs.;
• 2-3 chili peppers.

Dilute 1.5 kg of salt per 20 liters of water.

Salting:

1. Cover the bottom of the barrel with dill leaves. Layer every 2 layers of tomatoes with garlic, pieces of horseradish root and chili pepper.
2. There should be herbs on top.
3. Tomatoes drenched in brine are covered with gauze and a weight.
4. After 5 days of fermentation, the tomatoes in the barrel are placed in the cold.

Barrel tomatoes in a plastic bucket

This pickling option is no worse than others. You can salt tomatoes in a plastic bucket if it is intended for food purposes. If you are using a 10 liter container, you will need:

• 5-6 kg of medium-sized tomatoes;
• 2 horseradish roots;
• a bunch of parsley and dill;
• 2 chili peppers;
• 4 bell peppers;
• 2 garlic heads;
• 2 -4 bay leaves;
• peppercorns.

A glass of sugar and 1.5 glasses of salt are dissolved in 10 liters of boiled water.

Salting:

1. Horseradish root and pepper are cut into vertical strips.
2. Place some of the greens and tomatoes, layering them with garlic, pieces of pepper and horseradish.
   
3. The top is covered with greenery.
4. After the brine is poured, the container is placed in a cool place for fermentation. Tomatoes are ready in 2-3 weeks.

Cold pickling of tomatoes for the winter with garlic

It’s hard to imagine salted tomatoes without adding garlic. Both the taste and aroma are no longer the same. But everything needs moderation. Too much garlic can ruin the flavor of the pickle. This recipe for salted tomatoes in 3 liter jars has it just right.

Required:

• tomatoes - as needed;
• half a small carrot - cut into pucks;
• parsley root - cut into rings;
• a small piece of horseradish root and chili pepper;
• parsley - a couple of sprigs;
• garlic cloves and peppercorns - 5 pcs.

For the brine, you will need to dilute tbsp. l. salt with a slide in 1 liter. water. A jar of this volume will require a little more than 1.5 liters.

Salting:

1. Everything except the tomatoes is placed at the bottom of the dish.
2. Place the tomatoes tightly.
3. Fill the brine to the top and cover with plastic lids.
4. Let it ferment in the refrigerator or basement for 10 days.
   Advice! The end of the fermentation process can be determined by the turbidity of the brine.
5. Each jar is filled with tbsp. l. calcined oil to prevent mold.
6. The product is ready in 1.5 months.

How to cold salt tomatoes with herbs
It is the greens that give pickling such an amazing taste and aroma. Her choice is the prerogative of the hostess. This recipe for pickled green tomatoes takes it outside the box. Salt in a saucepan or large bucket.

You will need:

• green tomatoes – 12 kg small or 11 kg medium;
• 15 laurel leaves;
• mint, dill, parsley – 350 g;
• cherry and currant leaves – 200 g;
• ground black pepper – 2 tbsp. l.

Tomatoes are sprinkled with sugar - 250 g. For brine, 8 liters of water require 0.5 kg of salt.

Salting:

1. Vegetables are laid in layers: greens, tomatoes, sprinkled with sugar.
2. Fill with brine.
3. Place under pressure and store in the cold for about 2 months until ready.

How to cold pickle tomatoes in a bucket with horseradish

Horseradish is an excellent antiseptic; it prevents tomatoes from spoiling. With so much of it, they remain lightly salted until spring. For a 10 liter capacity you will need:

tomatoes;

• 6-8 cloves of garlic;
• 6 leaves of currant and laurel,
• 4 dill umbrellas;
• 3 cups grated or minced horseradish.

Brine of 8 liters of water, 400 g of salt and 800 g of sugar.

Salting:

1. Tomatoes and herbs are laid in layers, it should be the first and last layer.
2. Sprinkle the tomatoes with chopped horseradish.
3. Fill with brine and set pressure.
4. Take it out into the cold.

Recipe for barrel tomatoes in a bucket with horseradish, cherry and currant leaves

Cold barrel tomatoes cannot be obtained without adding horseradish leaves, cherries and currants. They will add vitamins and preserve the product.

You will need:

• tomatoes - how many will fit into the bucket;
• dill umbrellas with stems 6 pcs.;
• sprigs of parsley and celery - 3-4 pcs.;
• 2 heads of garlic;
• 10 leaves of currants and cherries;
• 3 leaves of horseradish.

Peppercorns and bay leaves are added as spices. A bit of everything.

Brine of 10 liters of water, 1 cup of salt and 2 of sugar.

Salting:

1. The bottom of the bucket is covered with greenery.
2. Place the tomatoes with garlic, sprigs of herbs and dill.
3. Fill it with brine and put it under pressure, not forgetting to add gauze.
4. Ready in 3-4 weeks.

Rules for storing salted tomatoes

According to GOST, salted tomatoes are stored at temperatures from -1 to +4 degrees and a relative humidity of about 90%. At home, such storage parameters are difficult to maintain, but desirable.It’s good if there is a basement where it’s cool. If there is none, and there is only a balcony, they salt enough vegetables to eat them before frost. In other cases, they make do with a refrigerator.

It is very important to prevent mold from growing. To do this, change the gauze or linen napkin once a week, wash it and iron it.

Conclusion

Cold salted tomatoes are easy to prepare, store well and are quickly eaten. Everyone can choose a cooking recipe according to their taste and capabilities.

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