Carbonated tomatoes in a barrel. Barrel tomatoes at home: “classics” in the best rural traditions and urban alternatives. Tomatoes with garlic

Every woman knows how important it is to serve delicious treats on the table for any holiday. Moreover, every housewife is sure to have at least one secret recipe (or ingredient) that is sure to surprise any guest. It could even be mustard, which is so indispensable when it’s cold winter outside.

Pickles are considered especially valuable on the holiday table, especially in winter. But it’s not so easy to please guests here, because there are many ways to pickle cucumbers or cabbage. But the combination of tomatoes and mustard is an unsolved mystery for many.

History of pickles

Tomatoes go well not only with main courses, but also ideal for snacks, and mustard adds a unique aroma and rich taste.

Even the most common recipe for tomatoes with mustard has a major plus - it is time-tested. By the way, you will be surprised not only by the taste, but also by the appetizing appearance of tomatoes. Both red and green tomatoes are suitable for the presented pickling. And when it’s winter outside, such a combination of colors at a festive feast will lift both your mood and the desire to enjoy something delicious.

Preparing vegetables for winter has long been a tradition in our country - now a recipe for pickling any kind can safely be called a national snack. The world is improving every day, and any dish, including pickled or pickled cucumbers and tomatoes, can be found on store shelves. However, sometimes you just want to cook something with your own hands: something homemade, according to a special recipe, real and natural.

Recipe Features

Our traditional cuisine includes pickles. Vegetables, prepared by marinating, have completely different taste qualities.

It is also worth noting that cold-salted vegetables are distinguished by their beneficial properties, because unlike vegetables that are subjected to heat treatment, they retain more vitamins and many other useful substances. And if there is also mustard in the composition, there will be enough health for the whole year.

In order to pickle tomatoes with mustard for the winter, you should choose firm, unripe fruits that do not show signs of damage. Some people prefer fleshy varieties of tomatoes - otherwise by winter the tomato will be very runny. This is a matter of taste.

Before you start preparing tomatoes with mustard for the winter, you need to prepare the vegetable sort by size and ripeness, then wash well and dry. Thanks to this preparation, the cold pickling will be of the highest quality - the tomatoes will be equally juicy and tasty.

Worth keeping in mind

Do not forget that the pickling also includes other ingredients, namely: garlic, leaves and herbs. They must also be thoroughly washed and wiped dry. Don’t forget about spices - they should be selected with special care. If the recipe calls for the addition of ground spices, the ideal option would be spices ground at home with your own hands. Salt is a must should be coarsely ground, but without any impurities. Any vinegar will do (depending on personal taste preferences): wine, apple or table vinegar.

The second most important ingredient for our tomatoes is mustard, of course. Two types are used: regular in powder form and French in grains. An inexperienced cook may think that there is not much difference between them, but this is a misconception. Regular mustard gives the dish a pungent taste and a specific smell, but French has a milder taste, making the tomatoes especially tender.

Cold pickled tomatoes with dry mustard: main ingredients and preparation steps

We are preparing for salting

So, according to the recipe we will need the following products:

• green, red tomato - 2 kg;
• salt - for the quantity of tomatoes we took, we need 2-3 tablespoons;
• vinegar - 1 dessert spoon;
• garlic - 1 large head;
• sugar - 1 tablespoon;
• dill - 2 umbrellas;
• green horseradish leaf;
• dry mustard.

If desired, you can use currant leaves, as well as cherry leaves - this will not spoil the recipe.

Let's get straight to cooking

First you need prepare the container for pickling. Then let's take care of the tomatoes: you need to make small punctures in them so that the tomatoes absorb as much of the brine with vitamins as possible. Next, place the leaves on the bottom of the prepared container. This must be done so that they completely hide the bottom. Place sprigs of dill on top of the leaves. Now we place the tomatoes to the very top of the container - it is important to take into account that the tomatoes should fit together as tightly as possible. According to the recipe, we will have dry mustard on top, which must be poured so that the tomatoes are not visible.

During the cooking process, you need to ensure that the tomatoes are not damaged or bruised, if possible place them with the punctures up. Each layer of tomatoes must be covered with horseradish leaves, while adding chopped garlic cloves. You must leave 7 centimeters of free space on top of the container. The last step is to add spices, pour vinegar and cold water over everything, and cover with mustard. It makes the perfect winter snack.

Tomatoes in mustard: cold pickling

In order to pickle tomatoes with mustard in the usual cold way, we need:

• green, red tomato - 2 kg;
• sugar - 1 tablespoon;
• garlic - 1 head;
• salt - 150 g;
• dill - 1 umbrella;
• bay leaf - 3–4 pcs.;
• red hot pepper;
• peppercorns;
• celery;
• dried cloves;
• mustard (dry or French) - 3 tablespoons;
• leaves.

The presented recipe for cold pickling is as simple as the previous one. We prepare the container in the same way. Processing prepared tomatoes: to do this, you need to carefully remove the stalk, rinse the vegetables with cold water and make punctures in them. Next, you need to put spices to taste on the bottom of the container, then lay out the tomatoes in even layers. According to the previous recipe, we laid leaves between the layers of our vegetables - now we put spices instead. Leave some free space at the top.

Now is the time to make the brine: add salt, sugar and the remaining spices to 2 liters of water. Pour the prepared brine over the tomatoes. In order for our pickles not to spoil during the settling process, it is necessary make a mustard plug. To do this, fold the bandage or gauze in three and cover the top of the container with almost finished tomatoes. Pour mustard powder or grainy mustard on top so that the tomatoes are completely covered, and roll up the gauze so that the mustard is also covered. Roll up the lid and wait. The result will please you, rest assured!

Cold pickling of green tomatoes

The last pickling recipe for the winter that we will consider is cold pickling of your favorite green tomatoes. We will need:

• green tomatoes - 2 kg;
• coarse salt - 3 tablespoons;
• garlic - 1 head;
• sugar - 1 tablespoon;
• dry mustard;
• dill - 3 umbrellas;
• horseradish, currant or cherry leaves.

We process the tomatoes. As in the previous methods, the tomatoes need to be washed, stemmed and pierced. Place leaves on the bottom of the prepared container. Place green tomatoes in even layers, covering each layer with spices. Prepare the solution: add salt and, if desired, a couple of bay leaves to 2 liters of boiled water. Pour it over the tomatoes - you need to do this carefully, so that no sediment from our brine gets into the tomatoes. Now add dry mustard and close the container with a lid scalded with boiling water.

Each recipe described has its own characteristics, so you can safely try pickling tomatoes using all methods at once.

Special pickling of tomatoes, which can be tasted within a week, regardless of seasonal periods. This recipe can safely be called one of the best for pickling tomatoes. Anyone who has once tried such a snack will appreciate its special taste.

A distinctive feature of such tomatoes is not only their amazing deliciousness, but also their unconditional usefulness. Salting occurs naturally without the use of vinegar, which is not very favorable for people with stomach problems.

What is required for pickling tomatoes:

Method for salting tomatoes with mustard

Vegetables can be ripe, but pickled brown tomatoes will be especially tasty. Initially, you should boil the water, pour salt into it and add bay leaves to the brine. Cool the brine to room temperature. Wash horseradish and dill, dry, chop into large pieces and mix with cherry leaves.

Place a layer of a mixture of horseradish, cherry and parsley leaves, and garlic cut in half on the bottom of a clean saucepan. Place a layer of tomatoes on top of the greens (“butt side up”), thickly sprinkled with dry mustard. The next layer will again consist of a mixture of greens and a new portion of tomatoes, which are also sprinkled with mustard, laying out all the pickling ingredients in this way. The top layer of tomatoes will be covered with greens. When all the vegetables and herbs are placed for pickling, fill the tomatoes to the top with brine and put pressure on them, covering the pan with a cloth (gauze). It must be changed or washed periodically to avoid mold. Keep the container with tomatoes in a cool place.

The tomatoes will be ready in about ten days, but the longer the tomatoes are salted, the better quality they acquire. A slight frosting (not in the freezer, of course) will add a special sophistication to the product. If possible, the pan with tomatoes should be exposed to the air (on the balcony), then after the first frost the vegetables will acquire an amazing and simply unique taste.

Any homemade preparation is an excellent treat for any table and for any occasion.

Tomatoes with mustard for the winter have a special aroma and unique taste. They are ideal as a cold appetizer or as an addition to main vegetable, meat and other dishes.

Salted, canned, pickled, lightly salted tomatoes with mustard for the winter - there are many recipes, it’s impossible to list them all. But the best preservation recipes can only be considered those that have been time-tested.

Tomatoes with mustard for the winter - general principles of preparation

To prepare tomatoes with mustard for the winter, choose strong, elastic, not overripe fruits without any signs of spoilage or damage. It is best to use fleshy varieties of tomatoes, otherwise the tomatoes will turn out too watery and, accordingly, not so tasty. Before you start preparing tomatoes with mustard for the winter, the tomatoes should be sorted, selecting them by size, degree of ripeness and variety, then thoroughly washed and dried. Thanks to this simple preparatory stage, the product will be of excellent quality and unsurpassed taste.

The remaining ingredients included in the preservation: herbs, leaves, garlic, vegetables and other products should also be thoroughly washed and dried. Spices should be selected of high quality: if the recipe uses ground spices, it is best to grind them yourself rather than buy ready-made ones in bags; the salt should be coarsely ground, but without any impurities; You can use any vinegar - table, apple, wine.

Another main ingredient for tomatoes with mustard for the winter is two types - regular mustard powder and French mustard beans. The differences between them are significant. If the first type of mustard gives the dish special spicy notes and a specific aroma, then the second type is softer and the tomatoes turn out especially tender.

1. A simple recipe for tomatoes with mustard for the winter

Ingredients:

Two kilograms of ripe tomatoes;

Half a pod of hot pepper;

Liter of water;

Three to five cloves of garlic;

10 grams of dry mustard;

Dill sprigs and seeds;

50 grams of sugar;

60 grams of salt.

Cooking method:

Pour clean water into a small saucepan, add sugar and salt, boil the brine for two to three minutes before pouring.

We thoroughly rinse the tomatoes, dry them, and carefully place them in a three-liter sterile jar, being careful not to compact them too much so that they do not burst.

Chop the pepper and garlic, remembering to wear gloves so as not to inadvertently get burned when processing the hot pepper.

Add bay leaves, dill - seeds and branches, chili and garlic to the tomatoes in the jar, cover everything with dry mustard.

Pour boiling brine over the prepared ingredients and roll up.

Cool under a blanket, turning the jar upside down for about 14-15 hours.

2. Tomatoes with French mustard for the winter

Ingredients:

About eight small ripe tomatoes;

Two cloves of garlic;

A few sprigs of cilantro and dill;

A couple of bay leaves;

20 grams of sugar;

15 grams of salt;

A teaspoon of French mustard;

Ten black peppercorns;

10 ml vinegar;

Liter of water.

Cooking method:

1. Prepare the tomatoes for canning: wash, dry, place in a clean, washed and sterilized jar.

2. Add whole peeled garlic cloves, bay leaves, herbs, mustard and black pepper.

3. Pour in the boiling water and immediately carefully pour it into the saucepan, being careful not to pour out the ingredients already in the jars.

4. Prepare the brine: boil the drained liter of water with sugar and salt, pour vinegar into the boiling liquid, stir.

5. Pour hot brine over the tomatoes.

6. Roll up the jar and cool.

3. Salted tomatoes with mustard for the winter

Ingredients:

Tomatoes are the same size and variety;

One and a half liters of water;

A few black peppercorns;

Bay leaves;

80 grams of sugar;

50-60 grams of salt;

50 grams of mustard powder;

Horseradish leaves;

Dill umbrellas;

Cherry and currant leaves.

Cooking method:

1. Place prepared tomatoes, garlic, carrots grated on a Korean carrot grater, horseradish leaves, currants, cherries and peppercorns into a sterile jar.

2. Add mustard, sugar and salt.

3. Fill all ingredients with cool boiled water.

4. Cover the jar with a lid and shake well so that all the spices are evenly distributed.

5. Leave the can of tomatoes for three days on the kitchen counter at room temperature, then roll it up and put it in a cool place.

6. You can use the preparation after three weeks.

4. Barrel tomatoes with mustard for the winter

Ingredients:

Two kilograms of tomatoes;

Two tablespoons of salt (60 grams);

Peppercorns (black and allspice);

A couple of small spoons of dried dill;

20 grams of mustard powder;

Two centimeters of horseradish root.

Cooking method:

1. Sterilize the jar, place all the ingredients specified in the recipe on its bottom, except tomatoes and salt.

2. Wash the tomatoes themselves thoroughly, making punctures in several places with a toothpick or fork.

3. Dissolve the salt in boiled, cooled water, pour the resulting brine over the laid components.

4. Cover the jar with cotton cloth or regular gauze.

5. Leave the jar in this form for two weeks in a slightly cool room.

6. Then cover the container with tomatoes with a nylon lid and put it in the refrigerator for another two weeks until fully cooked.

5. Canned tomatoes with mustard for the winter without vinegar

Ingredients:

Ten kilograms of tomatoes;

Two glasses of sugar;

Ten liters of water;

Two glasses of salt;

Fifteen aspirin tablets;

Two heads of garlic;

A glass of French mustard;

A kilogram of bell pepper;

Dill, horseradish (leaves and roots).

Cooking method:

1. Pour sugar, mustard powder and salt into the water.

2. Wash horseradish and dill, clean and dry.

3. Wash the tomatoes and peppers, peel the peppers and cut them into long thin strips.

4. Place spices, peppers, garlic, roots and tomatoes into prepared sterile jars.

5. Add three aspirin tablets to each jar.

6. Fill it all with brine made from water, salt and sugar.

7. We roll up all the containers with lids and put them away for storage.

8. Preservation will be ready for use in a month.

6. Green tomatoes with mustard for the winter

Ingredients:

Two kilograms of green tomatoes;

25 grams of mustard powder;

100 grams of sugar;

Two tablespoons of coarse salt;

Peppercorns;

Two centimeters of hot pepper without seeds;

A bunch of dill;

Horseradish leaf.

Cooking method:

1. On the bottom of a sterile container, place chopped chili peppers, peppercorns, bay leaves, dill and torn horseradish leaves.

2. Cut the peeled garlic into slices, insert two or three slices into a puncture made on clean tomatoes at the place where the stalk is attached.

3. Place the tomatoes on top of the spices.

4. Dissolve salt and sugar in a glass of cold water.

5. Pour the resulting mixture into jars of tomatoes, add regular boiled, cooled water to the edges of the container.

6. Sprinkle mustard powder on top.

7. We stretch gauze over the neck of the jar, keep the tomatoes for two weeks at room temperature, then, closing the lid, put them in the refrigerator for twenty days.

7. Lightly salted tomatoes with mustard for the winter

Ingredients:

Six kilograms of tomatoes;

Half a kilo of celery roots;

Two small heads of garlic;

About thirty peas of allspice;

Bay leaves;

250 grams of salt;

Half a kilo of sugar;

200 grams of mustard powder.

Cooking method:

1. Wash and dry the tomatoes, garlic and celery roots.

2. Cut the celery and garlic into strips.

3. Make cuts near the tomato stalks.

4. Insert several garlic and celery sticks into each cut.

5. Place bay leaves, peppers, and tomatoes on the bottom of sterile jars.

6. Dissolve granulated sugar and salt in four liters of water, throw in a few peas of allspice.

7. Having brought the marinade to a boil, remove the pan from the heat and let the liquid cool to 50 degrees.

8. Pour the warm marinade over the ingredients in the jars, pour mustard on top, and close the jars with nylon lids.

9. After five days of aging in a cool place, the tomatoes can be rolled up and stored.

8. Spicy tomatoes with mustard for the winter

Ingredients:

Small tomatoes;

Ten liters of water;

Half a kilo of sugar;

280 grams of salt;

Four medium-sized heads of garlic;

Eight pods of hot pepper;

Ten aspirin tablets;

130 grams of mustard powder;

Dill - greens and roots;

Horseradish leaves.

Cooking method:

1. Boil water and cool slightly.

2. Add aspirin, sugar and salt.

3. Stir all ingredients until they are completely dissolved.

4. Place pepper pods, garlic cloves, dill and horseradish in sterile jars.

5. Carefully distribute the tomatoes on top.

6. Sprinkle mustard powder on top and fill with brine.

7. Cover the jars with lids and sterilize in a preheated oven for fifteen minutes.

8. Roll up the jars, cool them with their lids down, under a blanket.

9. Cherry tomatoes with mustard for the winter

Ingredients:

600 grams of cherry tomatoes;

400 grams of plums;

20 grams of dry Italian herbs;

200 grams of small onions;

Several buds of cloves;

Peppercorns;

Dill umbrellas;

100 grams of sugar;

Liter of water;

30 grams of salt;

25 ml vinegar.

Cooking method:

1. Carefully place an umbrella of dill, a couple of clove buds, peppercorns, and some Italian herbs on the bottom of each sterile liter jar.

2. Peel the onions, wash the cherry tomatoes, remove the pits from the plums, cutting them into two parts.

3. Alternating, place onions, tomatoes and plum slices in jars on top of the spices.

4. Pour boiling water over the ingredients and leave for half an hour.

5. Drain the water from the cans into a saucepan, add, if necessary, more cold clean water up to one liter, add salt and sugar, bring to a boil, continue to boil for another five minutes.

6. Pour vinegar into the marinade and immediately pour over the cherry tomatoes.

7. Roll up and cool.

10. Sun-dried tomatoes with mustard for the winter

Ingredients:

One and a half kilograms of cherry tomatoes or just small tomatoes;

Ground black pepper;

Dry mustard;

Rosemary;

Olive oil.

Cooking method:

1. Wash the tomatoes, dry them, cut them into four parts.

2. Remove the partitions and pulp from the middle of the fruit.

3. Place baking paper on a baking sheet and grease it a little with butter.

4. Arrange the tomato slices in neat rows so that they do not touch each other.

5. Pepper the tomatoes, add salt and sprinkle with sugar.

6. Place the baking sheet in an oven preheated to 80 degrees and, without closing the oven door, soak the tomatoes for eight hours.

7. Cool the finished sun-dried tomatoes and place them in sterile jars.

8. Pour each layer of tomatoes with a small amount of olive oil, mixing it with oregano, rosemary and mustard in advance.

It is best to prepare tomatoes with mustard for the winter in three-liter or liter jars, which should first be thoroughly washed and sterilized.

Plums go well with tomatoes; they give the preserves original sweet and sour notes.

Don’t skimp on spices and seasonings; feel free to add ginger, horseradish, chili, anise, cinnamon, star anise, and basil to your taste. All these additional ingredients will only decorate and complement the tomatoes with mustard for the winter.

You should not overdo it with ingredients such as cloves and laurel; the longer the tomatoes sit, the more these spices reveal their aroma. And this, in turn, can overshadow the taste of the tomatoes themselves.

Approximate weight of frequently used ingredients in the preparation: 1 tbsp. - 17 grams of dry mustard, 30 grams of salt; 25 grams of sugar; 15 ml vinegar.

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Content:

Preparing vegetables for the winter is our traditional, national tradition, inherited from our thrifty and thrifty ancestors. And although modern supermarkets simply offer the widest range of all kinds of pickled, salted and dried vegetables, sometimes you still want to cook something of your own - homemade, natural, real. It just so happens that it is salted, and not pickled, tomatoes, cucumbers and cabbage that are traditional for our national cuisine.

By the way, this has a huge advantage - after all, cold-canned tomatoes and cucumbers retain much more useful substances than those that have been heat-treated.

And sauerkraut even more so becomes a storehouse of vitamins and minerals.

However, you and I will learn to prepare not cabbage with cucumbers, but everyone’s favorite tomatoes. Tomatoes salted in a cold way are an opportunity not only to preserve the gifts of summer for the winter, but also to get a hearty, delicious snack that goes with potatoes, and with a glass, and at a feast, and in the world. So let's learn!

A simple recipe for cold pickling tomatoes

You can pickle tomatoes in a cold way in wooden tubs, in an enamel bucket or pan, or in a regular glass jar. Based on one three-liter jar, we will need the following ingredients:

• ripe tomatoes - how many will fit in the jar;
• vinegar 9% – 1 tablespoon;
• coarse table salt – 3 tbsp. l.;
• granulated sugar – 1 tbsp. l.;
• garlic – 1 head;
• horseradish leaf;
• dill stem with umbrella - 1 pc.;
• cherry leaf – 2-3 pcs.;
• currant leaf – 1-2 pcs.

Preparation:

To pickle tomatoes in jars, the fruits need to be thoroughly washed and then pricked near the stalk. The jars also need to be thoroughly washed and wiped dry. At the bottom of the jar we place a washed leaf of horseradish, a stem and an umbrella of dill, and after that we fill the jar with tomatoes, trying to pack the fruits tightly, but without crushing or squashing them. In the process of filling the jar, do not forget to transfer the tomatoes with currant and cherry leaves and add peeled garlic cloves.

Now pour salt and sugar into a jar and fill it all with cold bottled (boiled or filtered) water and add vinegar. All! We seal the jar of tomatoes with a regular plastic lid and put it in the refrigerator.

If you suddenly happen to have a wooden tub at home, try pickling tomatoes in it. By the way, you can replace this rare kitchen accessory with an ordinary enamel bucket. So, the ingredients you will need are the same as for cold pickling in jars. Just take salt at the rate of 500-700 g per 10 liters of water, and sugar, accordingly, 3 times less. And in this case we don’t use vinegar!

Place horseradish leaves and dill at the bottom of the tub or bucket, and then fill the container with tomatoes, placing them with currant and cherry leaves and garlic cloves. Fill the tomatoes with brine, place a wooden circle on top (a dish, a lid of smaller diameter than the diameter of the tub) and place pressure on it. We leave the tomatoes at room temperature for a couple of days, and after fermentation begins, we put them in a cold cellar or refrigerator.

Salted tomatoes with mustard

Another way to cold pickle tomatoes.

Ingredients:

• tomatoes – 1 kg;
• dill – 30 g;
• cherry leaf - 2 leaves;
• currant leaf - 2 leaves;
• bay leaf - 3 leaves.

• water – 1 l;
• dry mustard – 15 g;
• granulated sugar - 2.5 tbsp. l.;
• black peppercorns – 6 pcs.;
• table salt – 1.5 tbsp. l.

Preparation:

To pickle using this method, we will need brown tomatoes, that is, those that are just a little short of ripeness. The fruits should be approximately the same size, without cracks, dents or damaged areas. So, wash the tomatoes, dry them and place them in clean, dry jars, topping the tomatoes with dill, bay leaves, currants and cherries. Prepare the brine separately by boiling water with salt, sugar and black pepper. Dissolve dry mustard in hot brine and leave it until it cools completely. Pour the tomatoes with cold brine, seal the jars with nylon lids and leave for a couple of days in a cool place.

An old recipe for pickling tomatoes

No matter how interesting new recipes are, any ancient method of preparing a particular dish always arouses interest: how did our ancestors make do with improvised means and natural products? Here is an example of an old recipe for cold pickling tomatoes.

Ingredients:

• water – 10 l;
• granulated sugar – 4 tbsp;
• coarse table salt – 2 tbsp.;
• ground red pepper – 1 tsp;
• black currant leaves - a handful;
• vinegar essence - 2 tbsp. l.

Preparation:

First we prepare the brine. To do this, mix water with salt, sugar, currant leaf and red pepper and let the brine boil. Boil it for about 10 minutes, then remove from heat and leave to cool. When the brine has cooled, add vinegar essence to it. Of course, our ancestors did without vinegar essence, but its use significantly speeds up the pickling process, and such tomatoes are stored for a long time and without problems.

Now we take clean jars, put horseradish leaves, dill seeds, mustard seeds or any other spices at our discretion on the bottoms. However, keep in mind that too much spice can ruin the taste of the finished product. Therefore, try to do without excesses. Fill the tomatoes with cold brine, close with metal lids and put in the cold. All! Tomatoes preserved in this way can be stored for 2-3 years.

Salted green tomatoes

If you have ever tried barrel green tomatoes, then this recipe will definitely attract your attention. After all, you can harvest not only red, but also green tomatoes for the winter. For pickling, the following ingredients will be needed for each kg of green tomatoes and per liter of brine:

• dill seeds – 50 g;
• black currant leaves - 1-2 leaves;
• cherry leaf - 4-5 leaves;
• granulated sugar – 1 tbsp. l.;
• coarse table salt – 2 tbsp. l.;
• peppercorns – 12-15 pcs.

Preparation:

Prepare the brine in advance by dissolving sugar and salt in water and adding pepper, spicy leaves and seeds. While the brine is preparing and cooling, soak the green tomatoes by pouring cold boiled water over them. Then we cut the tomatoes at the base of the stalk and place them in clean three-liter jars that have been previously scalded with boiling water. Fill the tomatoes with cooled brine, cover the jars with nylon lids and leave at room temperature for 4-6 days. After this, we put the jars in the cellar or refrigerator.

Cold dry salted tomatoes

You can also salt tomatoes for the winter using a cold dry method. Its only drawback is the crumpled ready-made fruits. Of course, these tomatoes don’t look very presentable... But they taste! The taste of real barrel tomatoes, vigorous, spicy, invigorating. Yes, and conservation occurs in a natural way. In a word, this method of pickling is also worth trying!

Ingredients:

• tomatoes;
• salt;
• horseradish leaves;
• dill;
• cherry leaf;
• currant leaf.

Preparation:

Pickling tomatoes using a cold dry method is very simple and quick! To do this, clean fruits are pricked at the stalk and placed tightly in a large container (a bucket, for example), sprinkled with coarse salt. Horseradish leaves, dill stems and umbrellas, as well as cherry and currant leaves must be placed at the bottom of the container. Salt is taken at the rate of: a pack of salt for 2 kg of tomatoes.

After this, the tomatoes are covered with horseradish leaves, and a wooden circle and oppression are placed on top. First, the tomatoes are left in a warm place for about a day, and then taken out into the cold (but not into the frost!). Tomatoes salted in this way retain almost all vitamins and minerals. They turn out not only very tasty, but also very healthy.

So prepare your tomatoes using the cold method. This will allow you to save time and effort and get an excellent mineral and vitamin supplement to your winter diet. The main thing is to cook with pleasure and take into account all the tips. Bon appetit and success in your culinary career!

Discussion 9

Similar materials

Salting and fermentation are the earliest methods of preserving vegetables that have come down to us. And, perhaps, the most useful! Enzymes formed during fermentation and leavening have an extremely positive effect on our body, the entire gastrointestinal tract and other organs. And these vegetables turn out delicious, very tasty! It is not for nothing that barrel cucumbers, tomatoes, mushrooms, and cabbage are included in the national cuisine of many peoples of the world.

Basic rules for pickling tomatoes

How to pickle tomatoes in a barrel so that you can then enjoy eating boiled potatoes, fried meat and other foods with them? And so that the vegetables do not spoil or acquire an unpleasant smell and taste? Let's find out a few basic principles for preparing raw materials, containers and recipes for preparing brine. Firstly, before pickling tomatoes in a barrel, they should be sorted by size and degree of ripeness. Red, pink, brown, and green are suitable for preservation in this way. The main thing is that the fruits are healthy, without damage or signs of rotting. Small or medium-sized tomatoes, with thick skin and fleshy, are preferred.

How to pickle tomatoes in a barrel? If the tomatoes are red or pink, the optimal container size for them is from 25 to 50 liters. And brown and green ones “feel” well in barrels of 100 liters or more. How to pickle tomatoes in a barrel so that the filling is at the correct concentration? For small, brown, pink and green tomatoes, an 8 percent brine is required, and for red and large brown tomatoes, a 9 percent brine is required. If the amount of salt is 4-6 percent, such fruits should be stored in a cold room.

Basic pickling recipe

How to pickle tomatoes in a barrel to maintain the correct ratio of products? Take these numbers into account. For every 100-105 kg of tomatoes, about 1.5 kg of dill is required, hot pepper pods - 100 g, 400 g. twigs and leaves of parsley and celery, up to 1 kg of currant leaves, about 7-5 kg ​​of salt (for 8-9% brine). Besides, what other ingredients can you use to pickle tomatoes in a barrel so that they have an appetizing spicy aroma and a bright, rich taste? Of course, bay leaf, horseradish, marjoram, basil, ground coriander, peas are added to the filling. And don’t forget about garlic - what would preservation be without it! Read about this recipe below.

Tomatoes with garlic

To begin with, we suggest you prepare tomatoes in a barrel according to this recipe. Their main “zest” is the rich garlic brine, which gives the vegetables a unique taste and aroma. The ratio of products is as follows: tomatoes - 53 kg, hot pepper in pods - 50-55 g, horseradish roots and leaves - 250 g, garlic - 165 g, celery leaves and sprigs - about 1 kg, table salt - 2.5 -3 kg. Place the prepared tomatoes tightly in barrels, topping with herbs and seasonings. Fill with cooled brine prepared with boiled water, apply pressure and leave in a warm room for a day or three. Then transfer the barrel to a cool place, where the main fermentation will take place. The finished product will have a very pleasant garlic-celery taste and smell.

Spicy tomatoes

If you like hot, peppery tomatoes in a barrel, the recipe for this pickling recipe will surely please you. We guarantee the quality, you just need to follow the specified proportions of the products. Fresh tomatoes require 53-55 kg, hot peppers - 150-170 g, fresh or dried dill - approximately 750-800 g, parsley and horseradish roots - 300 g each, and cherry and black currant leaves (together or one type) - 500 gr. You will need at least 3 kg of salt for canning. Start pickling tomatoes in a barrel by lining the bottom of the container with currant and cherry leaves. Cut the pepper pods and roots into small pieces. Dissolve the salt in the required amount of water. Place tomatoes in a barrel, topping them with roots, leaves and pieces of pepper, then fill with brine. Cover with a clean cloth and leave to sour for 2 days. Then take the barrel to the basement, cover with a lid and leave until completely fermented.

Side note

If you are pickling green or brown tomatoes, then to give them a nice pink tint, take a few heads of regular red beets. Peel, wash, cut into large slices and transfer the tomatoes. The beets will color the brine and add a light, very pleasant flavor. And the slices themselves can be used in borscht or eaten as a winter snack. Also, to improve the taste of green and brown tomatoes, powdered mustard is often used as a spice. Gourmets advise using it to all housewives who can preserve vegetables for future use! In addition, mustard kills many putrefactive bacteria that lead to spoilage of preserved food. After all, it is, among other things, a natural antiseptic!

Salt dry

The original method of pickling vegetables is called “dry”. It is performed without the usual addition of brine or marinade. Simply prepared tomatoes are laid out in rows in barrels. Each row is generously sprinkled with salt. A lot of it is required - about 100 kg of tomatoes consumes from 11 to 12 kg of table salt. It’s better not to take “extra”, but coarse grinding. Cover the barrel with a circle, with pressure on top, and send it to a cool place. Thanks to salt, the tomatoes will release juice, ferment and after a certain time (at least 2 weeks, you need to try) they will be ready for consumption. The same powdered mustard that we have already written about will not be superfluous here. And for an appetite-enhancing aroma, add at least 10-12 grams of canned food. allspice peas, about 5 gr. bay leaf and 15 gr. coriander

Prepare vegetables and eat for health!

With the arrival of summer, we enjoy the wide variety of vegetables and fruits that have appeared. We eat them in order to replenish the supply of vitamins in our body, and we gradually begin to prepare for winter, preparing preserves for the cold season. Each housewife has her own secret for preparing preserves. But you always want to please your family with something new and unusual. How to pickle tomatoes in a barrel so as to surprise everyone with their taste?

Secrets of pickling tomatoes for the winter

You can pickle tomatoes for the winter not only in barrels, but also in ordinary glass jars. The second option is especially suitable for those who live in small apartments. The principle of salting is the same in all cases and differs only in the amount of salt added to the brine. Regular salt proportion when pickling tomatoes is approximately 700 grams per 10 liter container or 200-250 grams per three liter jar.

It is better to salt ripe and soft tomatoes in small containers up to 50 liters, and hard green varieties of tomatoes in barrels. To prevent ripe varieties of tomatoes from being crushed in a barrel during salting, they are laid in rows, overlaid with cherry, currant or horseradish leaves and more salt is added.

Pickling tomatoes in a barrel (grandmother's recipes)

Before pickling a tomato, the barrel must be soaked, rinsed with table salt and hot water and disinfected with boiling water to eliminate any remaining odors.

Recipe 1. Tomatoes in their own juice

• tomatoes - 20 kg (10 kg each for pickling and tomato)
• grape leaf - 250 gr
• salt - 400 gr
• dry mustard - 20 gr

To pickle tomatoes in this way, tomato puree is used instead of brine. It is prepared from overripe, but high-quality tomatoes, which are minced through a meat grinder. Then salt is added to the puree.

Grape and currant leaves, sprigs of dill and other spices are laid out at the bottom of a pre-prepared barrel. Then the tomatoes are laid out and covered with grape leaves.

When the barrel is completely filled, the tomatoes are filled with tomato puree. Horseradish leaves are placed on top and sprinkled with mustard to avoid mold. You need to put a pressure on the lid so that the tomatoes do not float.

Recipe 2. Tomatoes with sweet peppers

• tomatoes - 10 kg
• sweet pepper - 1 kg
• dill - 1 bunch
• garlic - 1 head
• hot pepper - 15-20 g

We prepare and wash the tomatoes and peppers. Place herbs and spices, as well as horseradish leaves, at the bottom of the tub. Now add tomatoes and chopped peppers.

The transfer of tomatoes and peppers with leaves and spices occurs in three stages: at the bottom of the barrel, in the middle and on top. At the end, pour in the brine, add horseradish leaves and sprinkle with mustard, and then cover with a wooden lid and press down with pressure so that the tomatoes do not float. After fermentation begins, we remove the tub of tomatoes to the cellar.

Recipe 3. Tomatoes and cucumbers in a barrel

• tomatoes - 7 kg
• cucumbers - 3 kg
• garlic - 1 head
• dill - 1 bunch (50-60 g)
• horseradish - 1 root (50-60 g)
• black pepper - 20-30 g
• Leaves of currant, cherry, horseradish
• brine - for 8-10 liters of liquid 500-700 grams of salt

First of all, add salt to clean water and make a brine. Now put horseradish leaves, cherry and currant leaves on the bottom of a wooden barrel, add dill, garlic and place most of the cucumbers on the very bottom.

We re-arrange the cucumbers with currant and cherry leaves, add hot pepper, dill, garlic and lay out the vegetables. Sprinkle with leaves again and add the remaining cucumbers and tomatoes.

Cover the very top with horseradish leaves and sprinkle with mustard to prevent mold from appearing. Cover the top with a lid and put pressure on it. Ideally, they should be kept at room temperature for about a week to ferment, and then they should be stored in the cellar for three to four weeks to be cured.

Recipe 4. Regular pickling of tomatoes in a barrel for the winter

• tomatoes - 10 kg
• dill, parsley - 200-250 gr
• mint - 30-50 g
• hot pepper - 20-30 g
• garlic - 100 gr
• currant leaf - 30-40 pcs.
• cherry leaf - 30-40 pcs
• grape leaf - 20-30 pcs.
• brine - per 10 liters of liquid 700-800 g salt for green tomatoes and 800-1000 g for red ones

To prevent vegetables from cracking during pickling, you need to choose a barrel with a capacity of up to 50 liters. Tomatoes are selected at the same ripeness.

Spices in a barrel are placed in three rows: on the bottom, in the middle and on top.

Vegetables must be packed tightly so that they do not become over-salted.

At the end, pour brine into the barrel with tomatoes, put horseradish leaves on top and sprinkle with mustard to prevent mold. We take the barrel to the cellar for storage, and after two or three weeks we serve the tomatoes to the table.

Pickling green tomatoes in a barrel (recipes)

Recipe 1. Spicy tomatoes in a barrel for the winter

• green tomatoes - 5 kg
• sweet pepper - 1 kg
• red hot pepper - 5 pieces
• garlic - 5 heads
• dill - 2 bunches
• parsley - 2 bunches
• brine - for 5 liters of liquid 250-300 grams of salt
• currant and grape leaves - 50-60 gr

Wash the vegetables. Cut the pepper into pods. Place currant leaves, grapes and spices in a container. Pour tomatoes and sweet peppers on top and shake to compact. Rearrange with leaves, add garlic, pepper, dill and parsley. Pour in the remaining tomatoes and peppers and add brine. Place horseradish leaves on top and sprinkle with mustard to prevent mold. At the end, cover with a lid and add a load. In order for the fermentation process to begin, we leave the tomatoes in the room for two to three days, and then take them out to a cool room and wait 3-4 weeks for them to be salted.

Recipe 2. Tomatoes with lemon balm and mint

• tomatoes - 5 kg
• dill - 100 gr
• parsley - 100 gr
• lemon balm, mint - 15-25 g
• hot pepper - 10-15 g
• garlic - 50 gr
• currant leaf - 15-20 pcs.
• cherry leaf - 15-20 pcs
• brine - for 5 liters of liquid 350-400 grams of salt

Before salting vegetables in a barrel, it must be washed and steamed. If the vegetables are too hard, then put them in boiling water for one or two minutes.

We place the tomatoes in a barrel in rows, periodically rearranging them with spices and currant and cherry leaves. When laying tomatoes, it will be necessary to shake the tub periodically so that they lie more tightly and are evenly salted. After laying the tomatoes and spices, pour in the brine prepared in the usual way: 350-400 grams of salt for green tomatoes per 5 liters of water. As a result, we cover the barrel with a lid and put a load on top. After three to four weeks, the tomatoes will be salted and ready to eat.

Recipe 3. Green tomatoes with apples

• green tomatoes - 5 kg
• apples - 1 kg
• dill, parsley, horseradish - 150 gr
• black currant - 50 gr
• cherry leaves - 25 gr
• garlic - 3-5 g
• red pepper - 7 gr
• salt - 350 gr
• water - 3.5 l

Before salting, soak the container, rinse and steam it. Place spices, currant and cherry leaves on the bottom of the barrel. Now we place the washed vegetables and apples, while shaking the barrel so that they fit tightly.

Place the second part of the greens on top and fill with brine. If the barrel is in a cool place, then so that fermentation begins faster, pour in hot brine. To avoid mold, put horseradish leaves and mustard on top, then cover and press down.