One of the most common winter preparations is cold-pickled tomatoes. They can be served as a standalone appetizer, used instead of ketchup, or added as a condiment to other dishes. A distinct advantage of this method is the reduced preparation time. Furthermore, it allows you to preserve the maximum amount of nutritional properties.
Content
Features of cold pickling tomatoes
The cold method differs from the hot method in the brine temperature and the time it takes to pickle. To ensure delicious tomatoes, you need to carefully select them.
They must meet the following characteristics:
- Be at the same stage of ripeness. Both fully ripe and green fruits are suitable for pickling. However, they should not be mixed in the same container, as they will require different cooking times.
- Have firm flesh. If it's too soft, the tomatoes will simply fall apart.
- Be approximately the same size.
- Contain a high amount of sugar, as this is necessary for proper pickling. Therefore, it is recommended to choose sweet varieties.
Important! Green tomatoes contain solanine, a toxic substance that can cause food poisoning in large quantities. Some of the solanine breaks down during pickling, but in any case, eating large quantities of green tomatoes is not recommended.
During the pickling process, herbs and spices are always added. They will determine the taste.
Use only coarse salt. The traditional ratio for making brine is 60 g of salt per 1 liter of water. Some recipes also call for adding granulated sugar to enhance the fermentation process. To help the ingredients penetrate the tomatoes more quickly and release their flavor, you can puncture them a few times near the stem.
The most delicious tomatoes are those pickled in a barrel. However, not everyone has a barrel. Alternatively, you can use a saucepan, bucket, or jar.
Please note! Fermentation will be worse in a small container.
When using the cold pickling method, tomatoes will need about a month to be ready. During this time, fermentation will be complete and the tomatoes will acquire their unique flavor.
In a saucepan
For cold pickling tomatoes in a saucepan, only use an enamel saucepan. Any other material will oxidize during the process.
There are several ways to cold-salt tomatoes in a saucepan; let's look at the most popular ones.
With mustard
This recipe requires the following ingredients:
- tomatoes – 4 kg;
- bay leaf – 6 pcs.;
- garlic – 1 pc.;
- black or allspice – 10 peas;
- dill umbrellas – 6 pieces;
- mustard powder – 2 tsp;
- hot pepper – 2 pods (optional);
- brine – 1 liter of water + 2 tbsp. salt and 1 tbsp. sugar.
The amount of brine depends on the size of the tomatoes. They should be completely submerged.
Step-by-step recipe:
- Wash the tomatoes and place them in a saucepan along with the rest of the vegetables and herbs.
- Prepare a brine by adding salt, sugar and mustard powder to the water.
- Pour the mixture into the pan until the tomatoes are completely covered. Leave at room temperature for 5 days. To prevent the tomatoes from floating, cover the pan with a weight, placing a piece of white cotton cloth underneath.
- Place the pan in a cool place.
In a month the tomatoes will be ready for consumption.
Nuclear tomatoes in a saucepan
What ingredients will you need:
- green tomatoes – 5 kg;
- horseradish root – 200 g;
- horseradish leaves – to taste;
- carnations – 10 buds;
- garlic – 1 head;
- allspice – 15 peas;
- black pepper – 30 peas;
- dill umbrellas – to taste;
- cherry and currant leaves – to taste.
To prepare the brine:
- water – 1 l;
- salt – 50 g.
Step-by-step preparation:
- Wash all necessary ingredients thoroughly and let them dry.
- Chop the horseradish root and garlic into pieces. Place the horseradish leaves and root, dill sprigs, garlic, cloves, peppercorns, and spices in a saucepan. Then add a layer of firm green tomatoes.
- Repeat the process, alternating tomatoes and spices, until the pan is full. Top with horseradish leaves, dill sprigs, currant leaves, and cherry leaves.
- In a separate container, dissolve 50 g of table salt in 1 liter of drinking water. Pour the salted water over the tomatoes until they are completely covered.
- Cover the pan with a cloth folded in several layers and place a flat lid on top, then a heavy object to create pressure.
- Leave the pan in a cool place for 30 days.
After a month, the green tomatoes will be ready to eat. Simply remove them from the pan as needed and serve.
Lightly salted tomatoes in a saucepan
Ingredients required:
- not fully ripe tomatoes – 1 kg;
- cool water – 1 l;
- salt – 1 tbsp;
- dill - a small bunch;
- garlic (unpeeled) – 5 cloves;
- hot pepper – 1 pod.
Step-by-step cooking instructions:
- Chop the dill by hand, but leave the garlic unpeeled. Using the side of a knife, lightly crush the cloves while they're still in their skins, until they crack. This will allow the flavor to infuse into the brine.
- Place the prepared tomatoes in a saucepan, sprinkling them with herbs and garlic, repeating the layers until all the ingredients are used.
- Sprinkle hot pepper rings on top.
- In a separate container, mix water and salt and pour it into the pan.
- Place a saucer on top of the pan and use a jar filled with water to weigh it down.
- Place the pan in the refrigerator for 2 days to develop the aroma.
In just a couple of days, you'll have a delicious appetizer that you can eat on its own or serve at a festive table.
Barrel tomatoes in a saucepan
This recipe allows you to make tomatoes that taste like barrel-ripened tomatoes, but you can pickle them in a regular saucepan. Ingredients required:
- tomatoes;
- horseradish leaves and root;
- dill umbrellas with stems;
- hot pepper;
- currant leaves;
- peppercorns;
- bay leaf.
Step-by-step recipe:
- Scald the pan with boiling water.
- Place ½ of the available greens on the bottom.
- Place the tomatoes almost to the top of the pan (lower tomatoes are denser, higher ones are softer).
- Place the remaining greens as the last layer.
- In a separate container, prepare a brine using 70 g of salt per 1 liter of water. Bring it to a boil. Let it cool and pour it into the saucepan with the tomatoes.
Tomatoes can be eaten 30 days after preparation.
In a bucket
When deciding to use this recipe, you need to think ahead about where you'll store the bucket of tomatoes. It needs to be somewhere cool, and such a container is unlikely to fit in the refrigerator.
With horseradish
Ingredients needed for one bucket:
- garlic cloves – 6-8 pcs.;
- bay and currant leaves – 6 each;
- dill umbrellas – 4 pcs.;
- chopped horseradish (for example, in a meat grinder) - 3 cups;
- brine – 8 l of water + 400 g of salt + 800 g of granulated sugar.
Recipe for cold appetizer with horseradish:
- Place the greens and tomatoes in a bucket. The greens should be the first and last layers.
- Tomatoes are sprinkled with chopped horseradish.
- Pour in the prepared brine, cover with a lid and place a weight on top.
- Place in a cool place.
Horseradish has antiseptic properties, so tomatoes will be stored until spring.
Barrel tomatoes in a bucket
Ingredients:
- green tomatoes – 9 kg;
- black pepper – 8 peas;
- allspice – 10 peas;
- horseradish and cherry leaves – 8 pieces each;
- bay leaf – 4 pieces;
- garlic – 1 head;
- brine – 5 l of water + 10 tbsp of salt.
How to cook:
- Peel and chop the garlic, wash and dry the tomatoes. Remove the stems from the tomatoes and insert a clove of garlic into each.
- Wash horseradish and cherry leaves and place them in the bottom of a bucket. Add bay leaves and pepper.
- Place the tomatoes on top, with the larger ones on the bottom. Add another layer of horseradish leaves, spices, and cherries. Place more tomatoes on top.
- Cover all layers with horseradish leaves.
- In a separate saucepan, mix cold drinking water with salt until dissolved. Let it sit for 5 minutes and pour into the bucket. Cover with a plate and add a weight.
- Place in a cool place.
In 5 days, crispy barrel tomatoes will be ready to eat.
Barrel tomatoes in a plastic bucket
What products will you need:
- medium-sized tomatoes – 5-6 kg;
- horseradish root – 2 pieces;
- parsley and dill - 1 bunch each;
- hot pepper – 2 pods;
- sweet pepper – 4 pieces;
- garlic – 2 heads;
- bay leaf – 2-4 pieces;
- pepper (peas) – to taste;
- brine – 10 liters of boiled water + 1 cup of granulated sugar + 1.5 cups of salt.
Recipe:
- Cut the horseradish and pepper into vertical slices.
- Place a layer of herbs and tomatoes, sprinkling it with garlic, pepper and horseradish.
- Place the greens as the top layer.
- Pour in the brine and place in a cool place to ferment.
At the bank
Cold-canning tomatoes in jars is a simple pickling method that closely resembles the taste of traditional barrel-dried tomatoes our grandmothers used to preserve in the countryside. The recipes use plenty of fresh herbs and spices.
Barrel tomatoes in a jar
What products will you need:
- tomatoes – 2.5 kg;
- salt – 2 tbsp;
- granulated sugar – 2 tbsp;
- mustard powder – 2 tbsp. or mustard seeds – 1 tbsp. (powder is better, it keeps longer);
- garlic – 5 cloves;
- black and allspice – 5-6 peas each;
- bay leaf – 2 pieces;
- cherry leaves – 3-5 pieces;
- dill – 2-3 umbrellas.
Step by step actions:
- Wash the jar with detergent and rinse it thoroughly under running water. Steam sterilize it for 5-7 minutes and let it cool slightly.
- Place dill sprigs, bay leaves and cherry leaves on the bottom of the jar.
- Rinse the tomatoes under warm running water and let them dry on a towel for 10-15 minutes.
- Once dry, pack the tomatoes tightly into a jar. Top with diced garlic cloves and pepper.
- Sprinkle sugar, salt, and 1 tablespoon of mustard directly over the tomatoes. Fill the jar to the shoulders with cool filtered or spring water.
- Cover the jar with a plastic lid and shake well to evenly distribute the salt, sugar and mustard.
- Open the jar, add another spoon of mustard on top and cover with the lid again.
- You can pre-dissolve the ingredients in a separate container, mix thoroughly and pour the prepared brine over the tomatoes in the jar.
- Leave the jar at room temperature for 1 day. Then move it to a cool place and let the tomatoes marinate.
After 1.5 months, barrel tomatoes will be completely ready for consumption.
Stuffed green tomatoes
What products are needed:
- unripe tomatoes – 2 kg;
- parsley – 1 bunch;
- dill – 1 bunch;
- sweet red pepper – 0.6 kg;
- carrots – 0.3 kg;
- garlic – 150 g;
- salt – 3.5 tbsp;
- water – 1.5 l;
- dill 0.5 tsp
Recipe:
- Peel and chop the garlic in a blender.
- Select sweet and juicy carrots, peel them and chop them in a blender.
- Wash the bell pepper, remove the stem and seeds, and chop in a blender.
- Wash and finely chop the herbs.
- Combine all chopped vegetables and herbs in a bowl. Add 1/2 teaspoon of salt and mix well until smooth.
- Wash the tomatoes and let them dry. Use a sharp knife to make a slit in the tomatoes and scoop out some of the pulp with a teaspoon. Stuff them with the vegetable mixture and pack tightly into jars.
- To prepare the brine, dissolve salt in cold filtered water and add dried dill seeds. Mix well and pour the liquid into jars, then cover with nylon lids.
- Leave at room temperature for 6-7 days, placing the jars in a small container in case the brine spills over.
- After a week, move the jars to the cellar or refrigerator.
After 3-4 weeks, the tomatoes will be completely marinated and ready to serve.
4 recipes for pickling tomatoes in a barrel
Recipe #1:
- Select ripe tomatoes, remove the stems and wash the vegetables.
- Clean and scald the barrel with boiling water.
- Place a layer of grape leaves, black currant, horseradish and cherry leaves, celery, mint, parsley and washed garlic cloves.
- Place tomatoes halfway up the barrel, another layer of spices, then the remaining tomatoes and spices.
- To prepare the brine, add 750 g of salt to every 10 liters of water and strain it through cheesecloth.
- Pour the brine into the barrel, seal the top, add a weight, and store in a cool place. The tomatoes will be ready in 15-20 days.
Recipe #2:
- Place a layer of horseradish, currant and cherry leaves on the bottom of the barrel, trying to cover the entire surface.
- Add a layer of chopped horseradish root and dill.
- Pack the tomatoes tightly into the barrel.
- Repeat these layers until the barrel is filled to the top.
- Boil water and add salt (60 g per 1 liter)
- After the brine has cooled, pour it over the contents of the barrel, apply pressure and seal tightly with a lid.
- Tomatoes need to be salted for one and a half months before they are ready.
Recipe #3:
- We wash and prepare the required amount of tomatoes.
- Place a layer of dill, bay leaves, and pepper on the bottom.
- Add a layer of tomatoes, repeating the first layer. Alternate until the barrel is filled to the top.
- Fill the contents with brine (50 g of salt per 1 liter of water).
- Salted tomatoes will be ready in 1 month.
Recipe #4:
- Wash green tomatoes thoroughly, then dry them and poke a few holes with a toothpick.
- Remove the seeds from the sweet pepper and cut it into rings. Chop the hot pepper into thin strips.
- Cut each garlic clove into 4 pieces.
- Place a layer of leaves, chopped garlic and herbs on the bottom of the barrel.
- Place tomatoes and peppers on top.
- Repeat layers until the barrel is filled to the top.
- The last layer should consist of dill and grape leaves.
- Fill the contents with brine (650 g per 8 l of water) and place a weight on top.
- The snack will be ready in three weeks.
How to store salted tomatoes
The cold method can be used to prepare tomatoes for both immediate consumption and long-term storage.
Pickled tomatoes should be stored at temperatures between -1 and +4°C, with humidity no higher than 70-90%. These conditions are very difficult to maintain at home. If you don't have a basement or cellar, you can use a balcony until frost sets in (but only if the weather is cool and the sun isn't shining); otherwise, use the refrigerator.
Important: Be careful not to let mold grow.
To preserve pickled tomatoes longer, cover the jars with several layers of cheesecloth and pour mustard over them. This method will keep the pickled tomatoes from spoiling and preserve their piquant flavor for a longer period of time.
Cold pickling tomatoes: reviews and tips
Hi everyone. I've been gleaning so many interesting and delicious recipes from the forum for a while now, mostly just reading. But now it's time for me to post a worthwhile recipe. This is my first recipe, and I hope it won't be my last. Smile))))
So, congratulations to me.
Place a horseradish leaf, a dill umbrella, cherry leaves, currant leaves, peppercorns, and garlic at the bottom of a 3-liter jar.
We put half a jar of tomatoes in, then we fill it up
2 tablespoons of salt,
2 tablespoons of sugar,
2 tablespoons dry mustard.
Next, add the tomatoes to the end and fill with clean water from a well or spring. Shake several times to dissolve the sugar and salt.
and into the cellar or some cool place.Very tasty tomatoes!!!!!!!!!!!!
You can then put them in the refrigerator, they need to sour for 3-4 days, and then put them in the refrigerator.
The salt and sugar will dissolve after shaking, and the mustard will settle to the bottom. I made these tomatoes and found that large, ripe, rounded plums ripen faster and taste better (after about three weeks), and a little later, round ones ripen too. They make delicious pickled tomatoes with fried potatoes. girl_in_love
With cold water, the tomatoes need to sour; it all depends on the room temperature, but I think 3-5 days.
I really want to thank you for the recipe!! I canned the last of the red tomatoes, and then the green ones. They were stored in an unheated pantry (in the apartment), under a nylon lid, and they fermented perfectly, but didn't over-ferment (I have a few more jars - I'll save them for now nyam2). The taste is super delicious!!! The market barrel tomatoes are resting
I'll tell you my favorite recipe, but you'll figure out the right proportions yourself through practice. It's simple, and the tomatoes turn out amazing.
The woman I asked for the recipe from pierces tomatoes with a needle, but I cut them in half. I take red, firm ones. So, cut the tomatoes in half and put them in a saucepan. In another saucepan, boil water. When it boils, for about 1.5-2 liters of water, add 7-8 cloves of garlic, a tablespoon of salt, a tablespoon of sugar, red pepper, peppercorns, about half a cup of vinegar, and herbs (dill, parsley, celery).
Cover the pan with a lid. Everything is ready in 24 hours. Even after 6 hours, but I like tomatoes salted, like straight from the barrel. They turn out that way on the second day, and even better on the third.))) I almost always make them for guests, but I use cherry tomatoes, so they're easier to eat. Honestly, they're the first thing that disappears.
Oh, and one more thing. Try it the next day—if anything's missing, feel free to add salt, sugar, etc. to your taste. But I highly recommend giving it a try.
Or rather, there's no need to write it down: for 10 liters of cold water, add a half-liter jar of salt. Stir well and pour over the tomatoes. No sugar or vinegar. This is how they used to pickle in the past; it's the healthiest and lasts a long time. You can also pickle tomatoes and cucumbers this way.
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Preparation time: 10 min.
Preparation time: 5 days
Number of servings: 1 pc.
Type of cuisine: Russian, European
Purpose: Vegetarianism
Ingredients
Water
1250 ml
Fresh chili pepper
2 pcs.
Fresh parsley
1 bunch
Green tomatoes
2000
Salt
75 g
Fresh dill
1 bunch
Garlic
1 head
Cold-salted green tomatoes
In late autumn, when the sun is no longer as bright and warm, unripe tomatoes remain in the garden beds. They're inedible on their own, but pickled, they make a delicious snack.
The most delicious salted tomatoes, of course, come from barrels, but a regular enamel saucepan or jar will also work. To enhance the tomatoes' aroma and flavor, you can add various herbs: cherry leaves, blackcurrant leaves, oak leaves, horseradish, dill, parsley, and mint. Don't forget garlic and red pepper. The result is a delicious, piquant, crunchy, and aromatic snack.
How to make "Barrel-Salted Green Tomatoes" step-by-step with photos at home
Step 1
To pickle tomatoes, prepare the following ingredients: tomatoes, dill and parsley, garlic, red pepper, salt and water.Step 2
Chop parsley and dill (1 bunch each) together with garlic (1 head) and chili pepper (2 pieces).How to quickly peel garlic
Step 3
Select 2 kg of firm, undamaged tomatoes. Cut them crosswise, but not all the way through, and stuff them with a mixture of herbs, garlic, and pepper.Step 4
Place the tomatoes in a container and pour the prepared brine over them. For the brine, dissolve 75 grams of salt in water (1250 ml).Step 5
Cover the tomatoes with a plate of a suitable diameter so that they are completely immersed in the brine.Step 6
Place a weight on top of the plate. Let the tomatoes sit at room temperature for 2-3 days. During this time, the brine will oxidize and fermentation will begin.Step 7
Next, transfer the tomatoes and store them in a cool place. They're ready to eat on the fifth day. If they're large, they'll be ready on the tenth day.
