According to the principle of preparation, it does not matter in which container you are fermenting the tomato. You can cook tomatoes for the winter in a bucket, jar, basin, barrel, and so on. Choose dishes in which it will be convenient for you to do this.
There are also no restrictions on the volume of the selected container.
It is necessary to take a saucepan with the calculation of the amount of vegetables that you plan to ferment. That is, you should not take a five-liter container if you have only one kilogram of tomato, or vice versa, too small for a large amount of vegetables.
You also need to take into account the fact that you will need to place the selected container with already fermented tomatoes in a cold room or refrigerator.
Choose based on the size of the storage space you choose.
Cooking instructions
There are several ways to ferment a tomato in a saucepan. Here's a quick look at some of the most popular easy-to-cook recipes.
IMPORTANT! All recipes are sized on average for a 3-liter saucepan. There may be a slight variation in the required amount of tomatoes, depending on their size.
With cold water
For cooking you need:
- Medium tomatoes - 2 kg.
- Garlic - 5 cloves.
- Horseradish - 1 sheet.
- Dill inflorescence - 1 pc.
- Currant or cherry leaf - 1 pc.
- Vinegar - 20 ml.
- Salt - 1 teaspoon.
- Sugar is a pinch.
Preparation:
ATTENTION! Choose slightly unripe vegetables for fermentation. The crust should be firm enough. Otherwise, you will end up with tomato gruel. Also choose fruits without cracks and visible defects.
Now you know how to ferment tomatoes with cold water.
Detailed video about cold sourdough:
With mustard
Ingredients:
- Tomatoes of the same size - 2 kg.
- Dill - 25 g.
- Bay leaf - 3 pcs.
- Currant and cherry leaves - 2 pcs.
For the marinade:
- Salt is a teaspoon.
- Black peppercorns - 5 pcs.
- Sugar - 2.5 tablespoons
- Mustard powder - a teaspoon.
- Water - 1 liter.
Preparation:
To prepare the marinade you need:
- To boil water.
- Add salt, sugar and pepper to it.
- After the brine has boiled for five minutes, add the mustard.
- After everything is dissolved, remove the brine from the heat.
- After it cools down, pour over the tomatoes.
- Place a lid on the pot and refrigerate. Cooking time is about two days.
Dry method
For cooking, you need to prepare:
- Medium tomatoes - 2 kg.
- Salt - 1 kg.
- Horseradish leaves - 3 pcs.
- Dill umbrellas - 3 pcs.
- Currant and cherry leaves - 6 pcs.
Cooking process:
- Do the same with the tomato as for the cold method.
- Place currant leaves, cherries, horseradish and dill umbrellas on the bottom of the pan.
- After tightly placing, place the tomatoes in the pan.
- Put a press on the tomatoes for 24 hours.
- Then place the pot in the refrigerator.
- The appetizer is ready.
Storage
If you washed the vegetables well before souring, then keeping the snack container in a cool place will not deteriorate for a long time. Pickled tomatoes should always be stored at low temperatures... To do this, place them in a cellar or refrigerator.
Culinary uses
In case guests suddenly come by, you can always get a jar of pickled tomatoes and surprise with a simple but interesting dish.
Tomatoes prepared in this way can become both an independent snack and be part of any dishes.
- There is a pickle recipe with the addition of pickled tomatoes.
- Such tomatoes can also be added to borscht to taste.
- Pickled tomatoes will perfectly complement vegetable salads.
Conclusion
Pickled tomatoes are an excellent independent snack, even on a festive table. Choose a convenient recipe for their preparation and please your loved ones with delicious food. That being said, don't be afraid to experiment with spices. Perhaps you will have your own unique sourdough recipe. Now you don't have to worry about preserving the beneficial qualities of the vegetable, since pickling will preserve them.
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Tomato for the winter is a bright and fragrant highlight for your dishes, even the most faded ingredients for gravy or borscht will sparkle with a new color. The recipe differs from all preparations for the winter in its simplicity, but the taste does not suffer. Harvesting tomatoes without vinegar and sterilization will become your crown, the main thing is to cook and try for the first time.
simple homemade recipe
Such a universal blank as a tomato must necessarily be in every refrigerator or cellar, because Tomato juice or pasta is indispensable in the preparation of many dishes. If you decide to prepare several cans for the winter, then you will not go wrong, because in such a gas station everything will be natural, without any additives, which are many in store counterparts. To prepare this workpiece from soil, a minimum of ingredients and effort are required. It has been proven that even after heat treatment, tomatoes retain most of the nutrients. Thanks to its composition, without dyes and additional preservatives, homemade dressing will do much more good than fresh tomatoes or tomato paste of unknown quality.
Ingredients:
- Tomatoes (ripe and red);
- Salt and aromatic spices to taste.
Cooking process:
Select only the ripe tomatoes, the color of the finished product directly depends on this. If you have a choice, give preference to meaty and non-sour varieties, then the juice with the pulp will turn out to be thick and more concentrated.
Rinse the tomatoes, remove damaged areas and the stalk. Then cut the tomatoes into several pieces so they can fit in the grinder compartment.
Next, pass the tomatoes through a fine-grated meat grinder. In order for the tomato to be more homogeneous at home, we recommend that you additionally rub the tomato mass through a fine sieve. But then keep in mind that most of the healthy fiber will go to waste.
You can also grind the tomatoes with a blender.
You will need a large pot to cook. Pour the ground tomato mass into the dish of your choice. We put on fire and bring the mass to a boil. Then, reducing the heat to a minimum, boil the tomato mass for 20 minutes. This is the required minimum of time; in this case, the tomato will be in the form of a drink. The paste should be boiled for much longer, or additionally thrown through a fine sieve. Stir the sauce occasionally and skim off the foam. For flavor, you can add spices and peppercorns. Salt or sugar can also be used at this stage. But I don't do it at all.
Pour the homemade tomato into sterilized jars or bottles and seal tightly with a wrench or screw caps. Boil the lids well. Store your homemade tomato in a cool place.
You may have noticed that we only included tomatoes. But this is a matter of taste, you can use salt, various seasonings, while you diversify the tomato, which will already become a sauce for gravy.
Stock up on vitamins for future use and eat deliciously!
Best regards, Anyuta.
I would like to thank my mom for the recipe and photo.
Our traditional alcoholic drink is vodka, and our kitchen has created many recipes for snacks for it, but one of the best is pickled tomatoes... This does not mean that they are good only with vodka; in winter, aromatic sweet-sour or hot-sour tomatoes will be a wonderful addition to any side dish, especially to our favorite potatoes. Probably, lovers of pickled tomatoes can argue about which is better: pickle or ferment, but, of course, pickled tomatoes are healthier, if only because they do not undergo heat treatment. Their only drawback is the complexity of storage, you need a cellar or refrigerator. In the absence of a cellar, you will not be able to prepare a lot of them. But it is good to eat them at least in the fall. Amateurs manage to make them even in winter, because in supermarkets there are tomatoes and greens all year round, but you must admit that greenhouse greens are not quite that or not at all what fresh summer ones.
You can ferment tomatoes of any degree of maturity, starting with dairy, only overripe are not suitable. There is only one subtlety, that for pickling in one dish you need to take all the fruits of the same degree of maturity.
Let's do, for a start pickled green tomatoes... To do this, take medium-sized milk-ripened tomatoes on a three-liter jar. It doesn't matter if it's cream or not, these tomatoes are always quite dense, regardless of the variety. The main thing is not too large and the absence of disease and damage. We also need
60-70 g of salt (this is about 2 tablespoons with a small slide, you can still measure 100 g in a glass, taking 2/3);
5-6 peas of black and allspice;
3-5 bay leaves;
Several cloves of garlic to taste;
Dill branch with flowers or seeds;
2 tbsp. tablespoons of mustard powder;
To taste leaves of currant, cherry, horseradish, tarragon, celery leaf, parsley, bitter pepper - if you like spicy.
We put most of the seasonings on the bottom of the jar, then pour the washed tomatoes, tapping the jar lightly on the table, the remaining leaves and dill on top. Dissolve the salt in a liter of warm water. If there is a well or spring, you do not need to boil it, but boil tap water, pour the tomatoes with cooled brine. The amount depends on the size of the tomatoes, the larger they are, the more you need, so it is better to make it with a surplus.
Leave the tomatoes at room temperature for 1-2 weeks to ferment. The jar must be placed on a pallet, because the brine can leak out during fermentation, and cover with gauze. After that, they need to be removed to a cool place: a cellar or refrigerator. You can also cook brown or green pickled tomatoes, recipe suitable for them too. Tomatoes will decorate both everyday and festive tables, including New Year's. For a holiday, you can cook such.
Pickled green tomatoes recipe
You can also ferment green tomatoes with carrots and lots of herbs. For pouring, take the same 60-70 g of salt per liter of water. We prepare the jars in advance, they must be rinsed well with soda and dried. To prepare a three-liter jar, take 1.6 - 1.7 kg of green tomatoes
1 large carrot;
A large head of garlic;
Hot pepper pod;
Dill branch with seeds;
Spices and herbs to taste, but quite a lot: allspice and bitter peas 4-6 pcs each, mustard seeds 1 tsp., Parsley, celery, tarragon, horseradish leaves, cherries and currants, bay leaves 2-3 pcs.
Coarsely cut the tomatoes into free-form pieces. Three carrots on a grater, chop the peeled and washed garlic, cut the hot pepper into pieces, mix everything. Put spices and chopped herbs at the bottom of the jar, then fill with the prepared mixture and fill with boiled brine. We put the filled cans on a pallet and cover with one or two layers of gauze. Leave to ferment for a week at room temperature. Then we put it in the cellar or refrigerator for another 3 weeks, after which the workpiece can be eaten. goes well with tomatoes.
Red pickled tomatoes for the winter can be made according to this recipe. Take a 10 liter bucket of medium-sized and dense red tomatoes, so that it is less than 10 centimeters incomplete. Wash the tomatoes. In addition to tomatoes, we need garlic and parsley and celery. Wash greens and cut them not very finely, peel the garlic, wash and cut into slices. We make a neat cut on the top of the tomato and insert some greens and a plate of garlic there. We put the stuffed tomatoes in a bucket so that everyone's cut looks up. We make a brine, for this we boil water, add salt and sugar to it at the rate of 2 tablespoons of salt and 1-2 tablespoons of sugar per liter of water. We need about 3 liters of brine per bucket. Add 9% table vinegar to the cooled brine, 1 tbsp for 1 liter of brine. spoon. Fill the tomatoes, cover with a clean cloth, put a plate on top and bend. As oppression, you can use a glass jar of water. In 7-10 days lightly salted tomatoes will be ready. After that, you can arrange them in jars, cover them with plastic lids and put them in a refrigerator or cellar. The feast begins with appetizers and ends with dessert; tender ones are an excellent choice for him.
For those who do not have a cellar, but do not want to put several cans to ferment, then in order to save space, you can do pickled tomatoes in a saucepan according to the following recipe. Stocking up on red tomatoes. It may not necessarily be cream, but the fruit is small in size and with firm pulp. Of course, it is advisable to take unpaved ones. Choose the quantity based on the size of your container so that it is a little incomplete. It will take a lot of greens to make the tomato flavor rich. Take the greens to your liking, but fresh, juicy. If there are leaves of cherries, currants, grapes, horseradish - great. In addition to herbs, take chilli peppers, garlic, some fresh horseradish root and dry mustard. Cut horseradish with shavings, peel the garlic, large cloves can be cut into 2-3 pieces.
At the bottom of the pan, pour a layer of herbs with the addition of horseradish shavings, garlic and pieces of hot pepper, on it - a layer of tomatoes.
Tomatoes need to be chopped with a fork near the stalk. So alternate until the dishes are full. The top layer is greenery. The brine is prepared in advance, it must be cold. For the brine, boil water and put 1.5 tablespoons of salt with a slide and 3-4 tablespoons of salt. tablespoons of sugar per 1 liter of brine. For a 10 l pan, you need 5-6 kg of tomatoes and about 4.5 l of brine. The quantity may be different, it all depends on the size of the tomatoes. Greens need several bunches. Pour the tomatoes with brine and pour the mustard powder on top (for a 10 liter pan - 3 tablespoons of mustard powder). Cover with a plate on top and press down with a load. You can cover the container with a towel over the top of the load. Tomatoes ferment for a week, after which they can be laid out in jars and put in a cool place.
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Pickled tomatoes - a traditional Russian appetizer which is welcome at any table. When I hear the word "pickled", I remember my grandmother's cellar with a ceiling hung with bunches of grapes (in this form it could be stored until spring), with shelves crowded with mouth-watering jars of jams and pickles, bunches of onions, garlic, and other various supplies for winter. In the center of all this abundance, there has always been a huge barrel of pickled vegetables and fruits. Everything that fermented in it was fermented: apples, watermelons, tomatoes, cucumbers, cabbage - all in one barrel. What a delicious treat it was! It's a pity that it is impossible to organize such a barrel in a city apartment, although you can ferment vegetables in a three-liter jar - it's simple and no less tasty.
You will need:
- tomatoes 25 pieces (small)
- salt 3 tbsp. l (with a slide)
- sugar 1 tbsp (no slide)
- water 1.5 liters
- bay leaf 2-3 pcs
- 1 head garlic
- allspice peas
- black peppercorns
- dill umbrellas
- bitter pepper
You will also need a three-liter jar or an enamel saucepan. I like the bank better, because it is more convenient to store it in the refrigerator.
Step-by-step photo recipe for making pickled tomatoes:
Prepare: Bring water to a boil with salt, sugar and bay leaf. Cool it down.
Wash the jar and tomatoes. Put on the bottom of the jar spices and garlic... If you don't have dill umbrellas, you can add dry dill seeds. If you like hot, add hot peppers (half or tip).
Cover with cold brine and leave at room temperature for 3-4 days.
During this time, the fermentation process will begin in the jar, i.e. fermentation with lactic acid bacteria. Unlike, which ferments very actively, tomatoes will not boil. A white film may form on the surface, which should be removed with a spoon and discarded.
After three days, cover the jar with a lid and remove in the refrigerator for 5-7 days, after which the snack, always desired on the Russian table, is ready. The longer the tomatoes stand in the refrigerator, the brighter and richer their taste will be. Bon Appetit!
How to cook canned cabbage, look
Prepare the brine: Bring water to a boil with salt, sugar and bay leaves. Cool it down.
Place the spices and garlic at the bottom of the jar. Place the tomatoes in a jar, cover with cold brine and leave at room temperature for 3-4 days. After three days, cover the jar with a lid and refrigerate for 5-7 days, after which the snack is ready. The more tomatoes stand in the refrigerator, the sour and brighter their taste will be.
Now there are so many different delicacies on the shelves - just eyes run up! But, you see, sometimes the soul asks for something simple, folk. For example, pickled tomatoes. I love them to shiver! My family and guests adore them too. And today I want to tell you how I make pickled tomatoes for the winter in a saucepan, bucket, and in jars.
Pickled tomatoes for the winter in cans like from a barrel
First, I will share a recipe for how to ferment tomatoes in jars like barrels. It is better to take strong small vegetables, ideally the "cream" variety. This is cold salting in a three-liter jar with a nylon lid.
Ingredients for a 3L can:
- 1.5-1.8 kg of tomatoes;
- 2 horseradish leaves;
- 6 pcs. black currant leaves;
- 6 pcs. cherry leaves;
- 2 dill umbrellas;
- 6 pcs. black peppercorns;
- 2 pcs. bay leaf;
- 5-6 cloves of garlic.
Pickle for pickled tomatoes per 1 liter of water:
- 3 tbsp. tablespoons of salt (65-70 g);
- 1 tbsp. a spoonful of granulated sugar (optional).
Advice: it is better to make more brine, then you will have to add.
How we cook:
- Wash the cans with soda. Scald the plastic lids with boiling water.
- Put half of the washed spices on the bottom of the cans: horseradish leaves, cherries, currants, an umbrella of dill. Add peppercorns, bay leaves, chopped garlic.
- Place the washed tomatoes tightly. Sprinkle on top with the remaining spices, put the second umbrella of dill.
- Dissolve the salt in boiled cold water (optimally spring water). If you like, you can add sugar. Pour the brine over the tomatoes, cover.
- Place the jar in a bright place in a deep plate. They will start to roam. Add brine as needed.
- After a day, close the lid tightly and move to a cool place - cellar, balcony or refrigerator.
Tomatoes are fermented in a cold way without vinegar for about two months. Check from time to time by taking one for a sample: reds will pick up faster, brown and green - a little later.
Note: pickle from tomatoes is not only a good hangover remedy, but also an excellent additional ingredient when cooking borsch, pickle, cabbage soup, hodgepodge.
Red tomatoes, pickled for the winter in a saucepan
Now I will tell you how to make pickled red tomatoes in a saucepan. This method is suitable for those who do not like to wait long.
Ingredients:
- 2.5 kg of red tomatoes;
- 10 pieces. cherry leaves;
- 10 pieces. black peppercorns;
- 80 g of dill umbrellas;
- 6 pcs. bay leaf;
- 40 g basil sprigs (optional);
- 3 liters of water;
- 60 g of salt.
How we cook:
- Wash the pan thoroughly, rinse with boiling water.
- We select strong ripe red tomatoes. We wash them, remove the tails.
- Put washed dill umbrellas, basil, laurel and cherry leaves, peppercorns on the bottom of the pan. Then we put the tomatoes.
- Pour salt into a separate saucepan, fill it with cold water, mix well with a spoon.
- Pour the solution into a container with tomatoes, press down on top with a plate. Leave to ferment at room temperature.
After six days, pickled tomatoes in a saucepan are ready. We store them in the refrigerator.
Pickled tomatoes in a plastic bucket for the winter
As you already know, there are different pickled tomatoes for the winter: in a saucepan, bucket, in jars. If you want to stock up a lot, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will be similar to that of barrels.
Ingredients:
- 8 kg tomato;
- 10 pieces. dill umbrellas;
- 10 pieces. horseradish leaves;
- 20 pcs. black peppercorns;
- 10 pieces. allspice peas;
- 8-10 pcs. bay leaf;
- 1-2 pcs. hot pepper;
- 2 pcs. heads of garlic;
- Currant leaves, cherries - to taste;
- 5 liters of water;
- 1 glass of salt;
- 0.5 cups of sugar.
How we cook:
- We take a large bucket (12 l), wash it thoroughly, scald it with boiling water.
- Prepare all the ingredients: wash the tomatoes, leaves, peel and chop the garlic, hot pepper.
- Cover the bottom of the bucket with the first layer of leaves and spices. Then add the tomatoes. Next - again a layer of spices, tomatoes. And so we alternate to the very top.
- We heat water in a separate bowl, dissolve sugar and salt in it. Pour tomatoes with cooled brine.
- We cover with folded gauze, put a plate with a load on top. We keep it in room conditions for about a month, then we put it out in the cold. We change the gauze from time to time.
We serve chilled tomatoes, pickled in a bucket for the winter.
Pickled tomatoes with mustard
When I want to pickle tomatoes for future use under an iron lid, I roll them up in jars for the winter with mustard. Such preservation is suitable for storage in an apartment.
Ingredients for a 3L can:
- 1.8-2 kg tomato;
- 50 g horseradish root;
- 1-2 pcs. dill umbrellas with stems;
- 1 PC. onions;
- 2-3 pcs. cloves of garlic;
- 1 tbsp. a spoonful of mustard powder;
- 1 PC. sour apple;
- 1 liter of water;
- 2 tbsp. tablespoons of salt;
- 1.5 tbsp. tablespoons of sugar;
- Cherry leaves, currants - to taste.
How we cook:
- Wash cans with soda, sterilize over steam. We boil the iron lids for 5 minutes.
- We wash all vegetables, leaves, dill. We clean the garlic, cut the slices along the plates. Cut the peeled onion in half. Cut the apple into slices. We peel the horseradish root, cut into pieces. Cut off the stems of the dill umbrellas.
- Put dill umbrellas, horseradish root, dill umbrellas, garlic on the bottom of the jar. Next, fill in with tomatoes. Fill the empty spaces with an apple and onion.
- Boil water, add salt, sugar, currant leaves, cherries, dill stalks. Cook for five minutes, strain.
- Pour the brine into a jar, cover with a lid, and leave for 15 minutes.
- Pour the brine back into the pot, boil again and pour in the tomatoes. Add mustard, roll up.
- Let's roll the jar on the table, then turn it over, wrap it up. Pickled tomatoes for the winter in jars for storage in the apartment are ready.
Tip: you can ferment tomatoes with mustard in the previous recipes - just add to the brine.
Green tomatoes pickled with herbs and garlic
Tip: you can ferment tomatoes not only in slices, but also cut in half.
Ingredients:
- 2 kg of green tomatoes;
- 1-2 heads of garlic;
- 1 bunch of green celery
- 1 bunch of parsley;
- 1 PC. chili pepper;
- 2 horseradish leaves;
- 1 liter of water;
- 1 tbsp. a spoonful of sugar;
- 1 tbsp. a spoonful of salt;
- 1 teaspoon of dry mustard.
How we cook:
- My tomatoes, cut off the top, cut into quarters or slices.
- Rinse parsley and celery, chop finely.
- We wash horseradish leaves, dill umbrellas. Peel the garlic, cut into pieces. We clean the chili pepper from the tail and seeds, cut into rings.
- Put a horseradish leaf, dill umbrellas on the bottom in a jar or pan. Then lay the tomatoes in layers, sprinkle them with herbs, garlic and pepper rings.
- Let's prepare a brine: dissolve salt, sugar, mustard in a liter of cold water. Stir until smooth and fill the tomatoes with brine. Cover the top with a sheet of horseradish - to protect against mold.
- Close it with a lid and put it on the balcony. Check from time to time if you need to top up the brine. To do this, we prepare a fresh portion every time.
- Tomatoes will be ready in at least 7-10 days. The thicker the pieces, the longer they ferment.
Pickled tomatoes with cabbage
I want to tell you about another interesting option - how to pickle tomatoes stuffed with cabbage. This is an old Ukrainian recipe, my grandmother loves it very much.
Ingredients:
- 3 kg of tomatoes;
- 1.5 kg of white cabbage;
- 1 PC. large carrots;
- 1 head of garlic;
- 10-12 pcs. peppercorns.
How we cook:
- Cut off the lid of washed tomatoes (ideally “cream”), scoop out the insides with a spoon - into a separate bowl.
- We chop the cabbage, like for borsch. Three carrots on a grater. Mix, add chopped garlic. Season with salt, pepper, lightly crush with your hands.
- Stuff the tomatoes tightly with cabbage and carrot filling.
- Pour peppercorns on the bottom of a clean pan and put the tomatoes with the filling up, in several layers. Put the tomato "insides" in the empty spaces between them.
- Prepare the brine: mix cold water with sugar and salt. Pour the tomatoes, cover with a plate, put the load. Let them stand in the room for a day, and then we will transfer them to the balcony or put them in the refrigerator.
- After 4-5 days, delicious aromatic tomatoes are ready.
I suggest you watch another very interesting video recipe on how to ferment tomatoes at home.
Here they are - tomatoes for the winter, pickled in a saucepan, bucket, and in jars. Do not be ashamed to serve on the table, they fly away with a bang. An excellent appetizer for any meal. Salt, you will not regret it. Good appetite!
