Cold-salted tomatoes

Content

Cold-salted tomatoes allow you to save a vitamin vegetable for the winter with maximum benefit. Lactic acid fermentation, which occurs during cold pickling, enriches the workpiece with useful lactic acid. It is a natural preservative and will not allow tomatoes to go bad.

Secrets of cold pickling tomatoes

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

• Choose tomatoes of the same degree of maturity.
• Their flesh must be dense, otherwise they will simply fall apart in the barrel.
• You can salt both fully ripe and completely green fruits with equal success, but you can’t mix them in the same bowl - salting will take different times.

  Advice! Green tomatoes contain a lot of solanine, which is poisonous. Part of it decomposes when salted, but many unripe salted tomatoes should not be consumed immediately.

• 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 full fermentation, it must be high, so sweet tomatoes are chosen.

Advice! In order for the salt to penetrate the inside of the tomatoes faster, they are pricked in several places around the stalk.

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

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

• horseradish leaves, cherries, currants;
• dill in umbrellas;
• celery;
• tarragon;
• savory.

The last herb should be added in a small amount. From spices, all types of pepper, clove buds, cinnamon sticks are suitable. Sometimes, when salting, mustard is added in grains or in powder.

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

Since childhood, many have been familiar with the taste of barrel-picked tomatoes. It is in this container that the most delicious tomatoes are obtained. But not everyone has kegs, it is quite possible to get a delicious preparation in a saucepan or even a bucket. A glass jar is also suitable, but a large one - at least 3 liters.

Important! Fermentation in a small volume is worse.

The container is selected, selected tomatoes and spices are prepared - it's time to start salting.

Cold-cured salted tomatoes are ready in a month or more. That is how long it takes for the fermentation process to be completely over, and for the product to acquire that unforgettable and unique taste. The best cold tomato recipes for the winter are described below.

Cold-salted tomatoes in a saucepan

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

Important! You can use only enameled dishes, any other will oxidize.

You will need:

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

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

Cooking:

1. Washed vegetables are placed in a saucepan along with spices, herbs and peeled garlic.
2. The brine is prepared by adding mustard there.
3. Pour it into a saucepan, let stand in the room for about 5 days.

   Important! To prevent the tomatoes from floating up, a wooden circle or a lid from the pan is placed on top, placing a piece of white cotton fabric under it.

4. Take out in the cold, but not in the cold.
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 store healthy vegetables for the winter without the hassle. True, you can’t put such a container in the refrigerator. It is desirable to have a cool basement. Before you salt the tomatoes in a bucket, you need to figure out what it should be made of: the best option is enamelware, good quality salting is also obtained in plastic, but only in food.

Warning! The enamelled bucket should not have any damage on the inner surface.

For every 3 kg of tomatoes you will need:

• 5 g 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.

1. Boil water with salt and cool.
2. Washed greens are poured with boiling water. It is divided into three parts: one is laid on the bottom, the second is in the middle part, the rest is poured from above.
3. Place greens and vegetables in a bucket. Iron a clean towel or piece of gauze and lay on top of the tomatoes. A cleanly washed ceramic plate is placed under a small load.
4. One day is enough to start fermentation. After that, they take the workpiece to the basement.

Tomato recipes for the winter in a bucket allow you to pickle completely green fruits. This is a great way to cook a tasty and healthy preparation from tomato "illiquid assets".

You will need:

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

For every liter of brine, water is required, Art. l. granulated sugar and 2 tbsp. l. coarse salt.

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

Important! Green tomatoes take longer to ferment than red ones.

Cold pickled tomatoes in jars

It is possible and necessary to salt tomatoes in a cold way in jars. It is this method that will allow those who can only store it in the refrigerator to enjoy such a delicious product. In order for the pickled tomatoes in the barrel way in jars to have the necessary sharpness, the recipe provides for the use of vinegar: 1 dessert spoon per three-liter jar.

You will need:

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

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

1. Banks in this case must be not only washed clean, but also sterilized. Pure greens are laid at the bottom of them.
2. Tomatoes should be pierced at the stalk and put in jars. Between them there should be pieces of horseradish leaves and garlic cloves, cut into thin slices.

   Attention! When laying tomatoes, we leave an empty space of 5-7 cm to the neck of the jar.

3. Salt and granulated sugar are poured directly on top of the tomatoes, vinegar is also poured there.
4. Banks are filled to the top with cold boiled water.

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

Tomatoes like cask in a saucepan

Salted tomatoes in a saucepan as a barrel can be prepared according to the following recipe. The amount of ingredients depends on the volume of the container and on taste preferences. For those who love "vigorous" tomatoes, you can put more horseradish root, garlic and hot peppers. What should be in the pickle:

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

You can add spices - peppercorns and bay leaves.

Advice! The best pickled casserole tomatoes are made from fruits of uniform size and blanched ripeness.

1. The pot is scalded with boiling water. The bottom is covered with half of the greenery.
2. Spread the tomatoes: harder - down, softer - up. Cover with remaining herbs.
3. Boil water and dissolve salt in it at the rate of 70 g per 1 liter. The cooled brine is poured into a saucepan.

You can try salting no earlier than a month later.

Barrel tomatoes in a bucket

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

Would need:

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

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

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

1. Ripe tomatoes are pricked in the stalk area.
2. They are laid on a layer of greens, not forgetting to add it as the bucket is filled. Also distribute spices and garlic. Greenery should be on top.
3. The contents of the container are poured with the cooled brine and a plate with a load is placed, under which a clean gauze or cotton napkin is placed.
4. Take out in the cold after a couple of weeks.

Recipe for salting tomatoes in a barrel

Tomatoes in a barrel for the winter are a pickling classic. 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 difference is only in volume.

Advice! For harvesting, only barrels made of hardwood are chosen.

You will need for a twenty-liter barrel:

• 16-20 kg of tomatoes;
• cherry, oak, currant and grape leaves - 20-30 pieces each;
• 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.

1.5 kg of salt is diluted per 20 liters of water.

Advice! Ideally, spring water is needed, if it is not available, boiled water is taken.

1. Cover the bottom of the barrel with dill leaves. Lay each 2 layers of tomatoes with garlic, pieces of horseradish root and chili pepper.
2. Herbs should be on top.
3. Tomatoes filled with brine are covered with gauze and cargo.
4. After 5 days of fermentation, tomatoes in a barrel are taken out to the cold.

Barrel tomatoes in a plastic bucket

This variant of salting is not worse than others. You can salt the tomatoes in a plastic bucket if it is intended for food purposes. If you take dishes with a volume of 10 liters, 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.

In 10 liters of boiled water dissolve a glass of sugar and 1.5 cups of salt.

Salting tomatoes for the winter in a cold way with garlic

Without the addition of garlic, it is difficult to imagine salted tomatoes. Both the taste and the aroma are not the same. But everything needs a measure. Too much garlic can ruin the flavor of the pickle. In this recipe for salted tomatoes in 3 liter jars, it is just right.

Would need:

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

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

1. Everything except tomatoes is placed on the bottom of the dish.
2. Pack tomatoes tightly.
3. Pour the brine to the top, close 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. Art. l. calcined oil so that there is no mold.
6. The product is ready in 1.5 months.

How to salt tomatoes in a cold way with herbs
It is the greens that give the pickle such an amazing taste and aroma. Her choice is the prerogative of the hostess. In this recipe for salted green tomatoes, it is non-standard. Salt in a saucepan or large bucket.

You will need:

• green tomato - 12 kg small or 11 kg medium;
• 15 sheets of laurel;
• 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 need 0.5 kg of salt.

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

Attention! Tomatoes in pickling will retain a dense texture. To make them soft, they are blanched for 2-3 minutes before laying.

How to pickle tomatoes in a bucket in a cold way 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 container you will need:

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

Advice! When scrolling in a meat grinder, it is better to put a plastic bag on its opening, otherwise tears are provided.

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

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

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

Barrel tomatoes in a cold way cannot be obtained without the addition of horseradish leaves, cherries and currants. They will add vitamins and keep the product.

You will need:

• tomatoes - how much will go into the bucket;
• dill umbrellas with stems 6 pcs.;
• sprigs of parsley and celery - 3-4 pcs.;
• 2 heads of garlic;
• 10 sheets of currant and cherry;
• 3 sheets of horseradish.

From spices add peppercorns and bay leaf. A little bit of everything.

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

1. The bottom of the bucket is covered with greens.
2. Tomatoes are laid, shifting with garlic, sprigs of herbs and dill.
3. Pour in brine and put oppression, not forgetting to put gauze.
4. Ready in 3-4 weeks.

Rules for storing salted tomatoes

According to GOST, salted tomatoes are stored at a temperature of -1 to +4 degrees and a relative humidity of about 90%. At home, such storage parameters are difficult to observe, but desirable. Well, if there is a basement, where it is cool. If it is not there, and there is only a balcony, so many vegetables are salted to eat them before frost. In other cases, they manage with a refrigerator.

It is very important to prevent mold growth. To do this, a gauze or linen napkin is changed once a week, washed and ironed.

Advice! Mold will be less disturbing if mustard powder is sprinkled over the napkin or simply soaked with mustard solution.

Conclusion

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