Recipe: How to pickle tomatoes and cabbage

Marinated tomatoes with cabbage in 3l jars

It seems that preparing pickled tomatoes and cabbage in jars for the winter is very difficult. However, even a completely inexperienced housewife can master my recipe. At the same time, vegetables are stored for a long time.

Ingredients:

kilogram of cabbage;
kilogram of tomatoes;
a couple of bell peppers;
a pair of onions;
125 grams of sugar;
200 milliliters of vinegar;
40 grams of salt;
spices to taste.

How to marinate tomatoes and cabbage:

Wash the tomatoes and cut them into slices.
Chop the washed cabbage, cut the pepper into strips, and the onion into halves of rings. Combine all vegetables in one bowl and cover with a lid. Wait until the released juice saturates the product.
Add vinegar, sugar and salt to the mixture. Place on low heat, simmer for ten minutes, and then roll up.

Note: canned food can be stored either at room temperature or in the refrigerator.

Preparing from simultaneously fermented vegetables

In this case, sauerkraut with green tomatoes is prepared by simultaneously pouring brine over the vegetables. Such recipes are very popular because they do not require additional preparation of vegetables.

For 1 medium head of cabbage we will need:

4 medium-sized green tomatoes and garlic cloves;
1 bunch of fresh dill and parsley.

We will fill it with brine with the following filling: for 250 ml of water, take 320 grams of coarse salt.

Preparing a container for sauerkraut with green tomatoes. Wash thoroughly and dry.

Cut the cabbage head into 4 parts and blanch in boiling water for 7-8 minutes.

Cut green tomatoes into circles.

Finely chop the greens and garlic.

Prepare the brine. Boil water with salt, then cool.

Place the vegetables in layers in the prepared container, at the same time sprinkling the layers with a mixture of herbs and garlic.

Fill the cabbage with green tomatoes with brine, place the stand and press down.

We stand for three days at room temperature.

After this, transfer to a cool place for storage.

Quick lightly salted tomatoes stuffed with cabbage

If you don't like to spend a lot of time in the kitchen, this recipe for lightly salted tomatoes stuffed with cabbage will suit you. The taste and aroma are finger licking good! We will cook in a saucepan.

Products:

2 kilograms of tomatoes;
a small head of cabbage;
4 sweet peppers;
a couple of carrots;
head of garlic;
dill, cilantro, horseradish leaf;
3 teaspoons salt for cabbage + 2 tablespoons for brine;
hot pepper pod;
a couple of tablespoons of sugar.

Lightly salted quick salted tomatoes:

Chop the cabbage, sweet and hot peppers as finely as possible. Grind the carrots using a fine grater. Chop the greens.
In a suitable container, mix all the ingredients, add salt, stir and let it brew.
Cut off the top of the tomato, however, not all the way, but in the form of a lid. Scoop out as much of the pulp as possible with a spoon and rub the inside of each fruit with a mixture of salt and sugar. Add the filling.
Place a horseradish leaf in the bottom of a large pan and form a layer of cabbage-stuffed tomatoes.
Add sprigs of cilantro and dill, chopped garlic. Make tomato layers until you run out of ingredients.
To make the brine, mix the tomato pulp with the remaining garlic, pour in heated water, add salt. Mix well and let the liquid cool.
Pour the brine over the tomatoes and cover with a plate on top.

Note: stuffed lightly salted tomatoes in brine are ready to eat within 24 hours. Although sometimes my family members try them earlier - it’s really very difficult to resist!

Pickled tomatoes for the winter in jars like from a barrel

First, I’ll share a recipe for how to ferment tomatoes in jars like barrels.
It is better to take small, strong vegetables, ideally the “cream” variety. This is cold pickling in a three-liter jar with a nylon lid. Ingredients for a 3 liter jar:

1.5-1.8 kg of tomatoes;
2 leaves of horseradish;
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.

Brine for pickled tomatoes per 1 liter of water:

3 tbsp. spoons of salt (65-70 g);
1 tbsp. spoon of granulated sugar (optional).

Advice: it’s better to make more brine, then you’ll have to add more.

How to prepare:

Wash the jars with soda. Scald plastic lids with boiling water.
Place half of the washed spices on the bottom of the jars: horseradish leaves, cherries, currants, dill leaves. Add peppercorns, bay leaf, chopped garlic.
Place the washed tomatoes tightly. Sprinkle the remaining spices on top and place a second umbrella of dill.
Dissolve salt in boiled cold water (optimally spring water). If you like, you can add sugar. Pour the brine over the tomatoes and cover with a lid.
Place the jar in a bright place, placing it in a deep plate. They will start to wander. Add brine as needed.
After a day, close the lid tightly and move it to a cool place - a cellar, balcony or refrigerator.

Tomatoes are fermented cold without vinegar for about two months. Check from time to time by taking one to try: red ones will pickle faster, brown and green ones - a little later.

Note: tomato brine is not only a good cure for a hangover, but also an excellent additional ingredient when cooking borscht, pickle, cabbage soup, and solyanka.

Now I’ll 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. allspice peas;
10 pieces. black peppercorns;
80 g dill umbrellas;
6 pcs. bay leaf;
40 g basil sprigs (optional);
3 liters of water;
60 g salt.

How to prepare:

Wash the pan thoroughly and rinse with boiling water.
We select strong, ripe red tomatoes. We wash them and remove the tails.
Place washed dill, basil, laurel and cherry leaves, and peppercorns on the bottom of the pan. Then add 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. Let it ferment at room temperature.

After six days, the pickled tomatoes in the pan are ready. We store them in the refrigerator.

As you already know, there are different pickled tomatoes for the winter: in a pan, bucket, in jars. If you want to stock up on large quantities, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will be like barrel ones.

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 and cherry leaves - to taste;
5 liters of water;
1 glass of salt;
0.5 cups sugar.

We suggest you familiarize yourself with: Cabbage variety for pickling for the winter
How to prepare:

Take a large bucket (12 l), wash it thoroughly, and scald it with boiling water.
Let's prepare all the ingredients: wash the tomatoes, leaves, peel and cut the garlic, hot pepper.
Cover the bottom of the bucket with the first layer of leaves and spices. Then add the tomatoes. Next is another layer of spices and tomatoes. And so we alternate until the very top.
Heat water in a separate bowl, dissolve sugar and salt in it. Pour the cooled brine over the tomatoes.
Cover with folded gauze and place a plate with a weight on top. We keep it in room conditions for about a month, then take it out into the cold. We change the gauze from time to time.

We serve the tomatoes, pickled in a bucket for the winter, chilled.

Tomatoes with cabbage in brine under iron lids

Tomatoes and cabbage in jars in brine, stored for the winter under iron lids, have a very bright taste and are stored for quite a long time. I'll tell you how to make this product quickly and easily.

More deliciousness:

7 very good recipes for pickled cucumbers in tomato juice

You will need:

2 kilograms of tomatoes;
kilogram of cabbage;
a couple of carrots;
one bell pepper;
3 cloves of garlic;
3-4 bay leaves;
a pair of dill umbrellas;
6 peppercorns;

Per liter of brine:

a couple of tablespoons of salt;
3 tablespoons sugar;
a teaspoon of nine percent vinegar.

How to pickle tomatoes and cabbage under iron lids:

Rinse all vegetables. Finely chop the cabbage and chop the carrots using a coarse grater.
Cut the bell pepper into strips and the garlic into slices.
Place bay leaf, peppercorns and dill on the bottom of the prepared container. Place the tomatoes tightly, interspersing them with chopped vegetables.
Boil water, add salt, sugar and vinegar to it. Mix well and pour into a jar with a twist.
Cover the jar with a lid and sterilize for 15 minutes. After this, roll up, wrap and wait to cool.

Note: my mother-in-law prepares this recipe for tomatoes with cabbage and apples. It turns out pretty good too!

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How to pickle tomatoes and cabbage in jars

There is nothing complicated about pickling tomatoes and cabbage in jars. At the same time, the pickles fly away with a bang - my household easily eats a jar in one sitting! Zakatki ideally complement potato or meat dishes.

Products:

2 kilograms of tomatoes;
kilogram of cabbage;
one carrot;
one bell pepper;
three garlic cloves;
4 bay leaves;
a pair of dill umbrellas;
liter of water;
a couple of tablespoons of salt;
3 tablespoons sugar;
a teaspoon of vinegar;
spices to taste.

How to pickle tomatoes and cabbage:

Chop the cabbage and carrots in any convenient way. Cut the pepper into strips and the garlic into slices.
Place bay leaf, dill umbrellas and spices in a sterile jar. Place the chopped vegetables and tomatoes tightly.
Place a pan of water on the stove, add salt and sugar, vinegar. Boil it. After this, pour the hot marinade over the future salted tomatoes and roll them up.

Note: for an interesting taste, you can use any variety of cabbage - white, kohlrabi, cauliflower, red.

Tomatoes in a barrel. A simple recipe for salted tomatoes or pickling tomatoes in a barrel.

There are very few people who would not like to treat themselves to sour tomatoes from time to time. When pickled, these vegetables are a great success in my family both in winter and summer. Properly prepared, these delicious fruits are simply an excellent dish and an ideal snack at any feast, as well as for daily breakfast, lunch and dinner. On average, tomatoes ferment for 2-3 weeks, so many housewives salt...

In my articles on the House of Knowledge, I already told you how to cook pickled eggplants in a barrel or salted tomatoes in a jar, and here you will learn a simple recipe for pickling tomatoes in a 30 liter barrel.

So, in order. Three years ago, my husband bought the second 30l ceramic barrels and since then we have been experimenting: alternately salting cucumbers, eggplants and, of course, tomatoes in them. As practice has shown, for my family (4 people), a barrel of this size is most suitable for pickling tomatoes. That is why below you will see the simplest recipe for these delicious, salty, sour tomatoes, and let's start with the ingredients.

Ingredients for pickling tomatoes in a 30 liter barrel.

To make tomatoes in a 30 liter barrel tasty, prepare the following ingredients:

Tomatoes – 20kg
Salt – 900g per 15l of water (at the rate of 60g or 3 tablespoons per 1l of water)
Garlic – 10 cloves
Hot capsicum – 1 piece or to taste
Horseradish – 10 sheets
Tarragon (tarragon) – 10 branches with 10cm leaves
Black currant leaves – 30 pcs.
Cherry leaves – 30pcs
Dill seeds (50g (sold at the pharmacy)) or 7-10 dill inflorescences with seeds
Water – 15l

In addition to the ingredients you will need:

Barrel – 30l
Running water
Container for dissolving salt (you can use any container, for example, a 3 liter jar)
White cloth or gauze (to cover the tomatoes)
A plate for covering the tomatoes (to prevent them from floating)
Cling film (optional)

Green tomatoes with cabbage

Unripe tomatoes are also suitable for harvesting for the winter. My mother really likes the appetizer of green tomatoes and cabbage - she shared her signature recipe with me.

More deliciousness:

Recipes for delicious crispy cucumbers in Bulgarian style: eaten instantly in winter!

Products:

2 kilograms of cabbage;
2 kilograms of tomatoes;
kilogram of carrots;
5 heads of garlic;
kilogram of sweet pepper;
4 teaspoons dill seeds;
10 peppercorns;
10 buds of cloves;
4 teaspoons coriander seeds;
8 bay leaves;
6 tablespoons salt;
4 tablespoons of seventy percent vinegar;
8 tablespoons sunflower oil;
4 tablespoons of sugar.

Step-by-step recommendations:

Wash the cabbage, remove damaged leaves and cut off the stalk. Cut the leaves into squares and sprinkle them with a couple of tablespoons of salt. Rub between palms to rub in salt. Place in the refrigerator for a day, pressing down with a weight if possible.
At the end of the specified time, rinse the cabbage and drain in a colander.
Wash the tomatoes and cut into slices.
Cut the peeled garlic cloves into two equal parts.
Cut the peeled carrots into bars.
Wash the pepper, remove the seeds and stem. Chop in the same way as carrots.
In a suitable bowl, mix cabbage, tomatoes, peppers, carrots and garlic.
Place bay leaves and spices at the bottom of sterile jars. Place the vegetables tightly in the container.
For the marinade, boil 4 liters of water, add sugar and salt. Boil, pour vinegar and immediately turn off the stove.
Carefully pour the filling into the jars, just short of the necks. Add vegetable oil.
Cover the twists with sterile lids and roll up. Turn over, wrap and wait to cool.

Note: store canned vegetables in the pantry or cellar. The appetizer needs to sit for a couple of months to get better flavor.

There is another very healthy recipe for fermenting cabbage with tomatoes, peppers and zucchini.

There are several ways to pickle vegetables. Combinations with various herbs, spices and additives give the finished dish a different taste. It can be spicy, slightly sour or sweeter. Therefore, salads with green or brown tomatoes and sauerkraut also differ in their taste.

It is preferable to choose late varieties of cabbage, without signs of spoilage or rotting.

To enhance the aroma and taste of the preparation, use garlic, onions, dill seeds, herbs and spices, hot peppers and carrots. Sauerkraut acquires a special personality when combined with green tomatoes. It is worth considering that you can ferment not only white cabbage. This makes the recipes even more varied.

Another way to increase the amount of pickles is different options for processing cabbage forks. They can be chopped using the usual method, cut into pieces or squares, fermented in halves or a whole head of cabbage.

Tomatoes can also be used whole, cut into halves, slices or rings.

Before cooking, vegetables are sorted, washed and peeled.

If the workpiece is sealed in jars, they must be pre-washed and sterilized.

Winter preparations are often made from already fermented cabbage, adding unripe tomatoes to it. Or you can ferment vegetables at the same time in one container. Let's look at recipes for different options.

Sauerkraut with tomatoes in a multi-colored combination

The unexpected combination of colors makes the recipe very interesting. To prepare it you will need not only white cabbage, but also red cabbage, green tomatoes and bright bell peppers. It is better if it is yellow, orange or red pepper. Tomatoes will give the green color in the preparation. For vegetables, take 1 kg of white cabbage:

0.7 kg red cabbage;
0.5 kg of green tomatoes of the same size;
0.3 kg sweet pepper.

Additionally, we will need salt (150 grams), vegetable oil (50 ml), ground black pepper (10 grams).

We will prepare the brine from 1 liter of clean water, 50 grams of granulated sugar and 150 grams of coarse salt.

The cooking process is clear and does not require special skills.

Remove the top leaves from the heads of cabbage and finely chop the cabbage.

Wash the pepper thoroughly, remove the stem and seeds, cut into thin strips.

We sort out the unripe tomatoes, wash them, and cut them into equal-sized slices.

Mix the vegetables in one pan, add salt and sprinkle with ground pepper. Place an inverted plate and oppression on top.

Cover with a clean cloth and leave to ferment for 12 hours at room temperature.

After 12 hours, drain the juice and do not use it in the future. It must be removed so that the contents of the snack are not too sour.

Prepare the brine. Boil water, add salt and sugar, stir until the ingredients are completely dissolved.

Place the cabbage and vegetables in sterile jars and fill with boiling brine.

Boil vegetable oil and add brine on top.

Let's wait until the cabbage has cooled, close the lids and move it to a prepared place for storing the workpiece. It should be quite cool. At this point, the sauerkraut with green tomatoes is ready and can be served.

The described recipes have been tested by many housewives and have earned their approval. If you have your own way of sauerkraut, you can prepare the vegetable separately. Then combine the already pickled crispy cabbage with milky ripe tomatoes and wrap up the delicious salad. Such preparations are instantly eaten and are liked by children and adults. Don't be afraid to try new options to add variety to your diet during the winter months.

Prepared cabbage salad with green tomatoes

To prepare a delicious salad for the winter, you will need to ferment the cabbage in advance in the usual way. When the cabbage is ready, let's start preparing the green tomatoes. It is better to take all medium-sized fruits.

Wash the green tomatoes thoroughly and place them in boiling water for a couple of minutes. Then immediately cool in cold water and remove the peel.

Cut the tomatoes into thin slices.

Peel the onion and cut into even rings.

Squeeze the sauerkraut from the juice.

Arrange vegetables in layers in prepared jars.

Pour in hot marinade and pasteurize at 85°C. For half-liter jars, 20 minutes is enough, for liter jars – 30 minutes.

Roll up and store in a cool place.

1.5 kg of prepared sauerkraut;
1 kg green tomatoes;
1 kg of onion.

We prepare the filling from:

1 liter of clean water;
1.5 tablespoons of granulated sugar;
2 tablespoons table salt;
12 grams of black pepper;
3 laurel leaves;
4 peas of allspice.

The salad turns out very beautiful, tasty and healthy.

Stuffed tomatoes with cabbage, herbs and garlic

I really love pickled and stuffed tomatoes. And if they are also spicy, I can eat a jar at once and not notice! My favorite appetizer is tomatoes stuffed with herbs and garlic.

2 kilograms of tomatoes;
5 hot peppers;
head of garlic;
salt - to taste;
a bunch of dill, cilantro, parsley and celery;
4 currant leaves per jar;
an umbrella of dill per jar;
a pair of cherry leaves per jar.

Wash the tomatoes and make cross cuts in them (almost to the base, but not all the way through). Sprinkle each fruit with a pinch of salt and place the tomatoes in a large bowl or saucepan.
Remove the stem from the hot pepper, remove the seeds from the pods and chop as finely as possible.
Wash and finely chop the greens. Chop the garlic with a press or knife.
Mix together garlic, pepper and herbs. There is no need to salt the filling.
Place the filling into the tomatoes.
Place currant leaves, cherries, and a dill umbrella at the bottom of a sterile jar. Place the tomatoes, cut side up, tightly into the container. Close the jar with a lid and place it in the refrigerator. The remaining filling can be placed in a jar.

Note: after a few days, the tomatoes will give juice, which will be distributed throughout the jar. To speed up this process, do not forget to lightly shake the container every day. By the way, you can try seaming in just a week and a half.

My recipes for tomatoes and cabbage for the winter in jars and a saucepan: pickled, salted, lightly salted “You’ll lick your fingers!” will help delight your family with delicious pickles. Even a novice housewife can easily understand all aspects of cooking. And for greater clarity, I recommend this video. Be sure to check it out. Prepare for your health!

331. Pickled tomatoes in cabbage

For a 10-liter bucket: 2 kg of tomatoes • 8 kg of white cabbage • 1 kg of carrots • 2 tbsp. spoons of cumin seeds • 1 tbsp. spoon of mustard seeds • 300 g of coarse salt.

Separate a few leaves and line the bottom of an enamel bucket. Chop the cabbage, grate the peeled carrots on a coarse grater, chop the tomatoes from the stem side. Lay out the prepared cabbage, carrots and tomatoes, sprinkling the tomato layers with salt and the cabbage layers with spices. Cover with clean gauze and leave to ferment at room temperature for 2-3 days, periodically piercing with a skewer and skimming off the foam. When fermentation is complete, refrigerate the container for 4-5 days until fully cooked.