Hello everyone, Olga is with you as always, perhaps you will need information for storing food and various things and I will tell you about how long it takes to pickle tomatoes in jars. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.
I spun the tomatoes, but how long before you can eat them?
People have locked up the tomatoes, my husband walks around them and asks them to open at least 1 jar to try. When can you open it?
you can open the jar after two or three days, but they will be lightly salted, but still very tasty. Sometimes I even just put salt in a saucepan so that I can eat lightly salted ones. and after a couple of weeks you can eat well-salted ones. Bon appetit)
I think that tomatoes should be eaten about a week after twisting. Because during this time they will have time to prepare. But in my opinion, it is better to wait until the product is fully cooked, which will occur in about a month.
You have to be patient for at least 10 days! To evaluate the taste of your pickling. Too much salt or not enough.
Otherwise, the tomatoes will not be salted - they have a thick skin! These are not cucumbers!
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
27.48%
No, it is very dangerous and not useful.
36.94%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
35.58%
Voted: 1099
A real incident from my life.
When we were young we lived in the North. Vitamins are in short supply! They brought fresh tomatoes to us in August - they were snapped up within an hour in a fight. I also grabbed 2 boxes and carried them home in 2-meter dashes: first I’d carry one, then the other (I couldn’t lift two at once). I left some for food and juice, and salted the most beautiful and small ones - 20 liter jars!
A couple of days later I find my husband at home with friends: they are sitting, drinking, snacking on my tomatoes and criticizing me - you don’t know how to salt! The tomatoes are not salted, but the brine is over-salted!
I’m offended - we don’t talk for a couple of days!
A week later we wake up at night from cannonade! I look out the window - where, who and what is blowing up?
And suddenly the smell of pickles! I went to the nightstand - all my jars exploded at once!
I'm almost crying! I look at the lids and am surprised - they have all turned yellow! This is a chemical reaction! I closed them with silver lids and saved the yellow ones (as they are more valuable)!
I'm going to get the yellow lids - to compare the color, it's interesting! And they disappeared! Only silver ones left!
And then it dawns on me that SOMEONE has twisted all the cans and changed the lids on them!
I ask my husband - he denies it! I present “evidence” - he confesses!
“You didn’t put in enough salt, so I added it!”
He just opened it and poured salt! I broke all the sealing!
If it weren’t for the different color of the lid, I would never have understood what my mistake was!
How to salt tomatoes correctly
Homemade salted tomatoes are a delicious vegetable snack that cannot be compared with store-bought products. Its main advantage is that vinegar is not used for pickling. In the old days, tomatoes were salted in barrels, as were cucumbers and cabbage, as well as in large, two-bucket enamel pans. However, it is most convenient and optimal to use glass jars for pickling tomatoes - liter, two- and three-liter. Small varieties of tomatoes, like cherry tomatoes, pickled in half-liter jars look very nice. But when you start salting tomatoes, you need to immediately decide how many and what kind of jars will fit in the refrigerator, since unlike canned (pickled) tomatoes, salted ones must be stored in the refrigerator. In addition, it is recommended to use salted tomatoes before the New Year, since during long-term storage they lose most of their vitamins and taste. And in order for salted tomatoes to turn out tasty, vigorous (sharp), fleshy, and not watery, you need to consider the following rules:
• Both ripe red tomatoes with dense pulp and unripe pink, brown and green fruits are suitable for pickling. They need to be sorted by degree of ripeness and salted separately. Of course, you need to immediately remove broken, spoiled and soft fruits.
• Wash the tomatoes thoroughly. For better salting, you can pierce them near the stalk using a wooden toothpick.
• Prepare and wash with hot water, or better yet, sterilize the jars. Wash cooked herbs and herbs. Typically, horseradish leaves and roots, dill, celery and parsley, cherry leaves or blackcurrant leaves, garlic, bitter, allspice and capsicum peppers, mustard seeds, coriander seeds, cloves, and bay leaves are used for pickling. Greens are usually placed on the bottom of the jars, in the middle and on top.
• Place (do not compact or squeeze) tomatoes, herbs and spices into the prepared jars. The last one - on top - should be a leaf of horseradish, it will prevent the tomatoes from becoming moldy. Some, as such a “preventive” measure, add a little vegetable oil, literally 1 teaspoon, to jars filled with brine. The oily “spot” will block air access to the tomatoes.
• Hot (not boiling) or cooled brine is used to pour tomatoes. As a rule, brown and green tomatoes are poured hot, and red ones are cooled.
• In some recipes, in addition to salt, sugar is also added to the brine. On average, 1.5 liters of water for pickling ripe tomatoes requires 100 g of salt, for brown ones - 120 g, green - 140 g. There is no need to pour the brine right up to the neck - during the fermentation process it can flow over the edge. The jars are closed with plastic lids and left for 2-3 days at room temperature. During this time, the brine should ferment - bubbles will appear in it. After fermentation, the brine becomes clear. Then the cans of tomatoes are put into the refrigerator. After 20 days, tomatoes can be eaten.
Taste
To understand whether the workpiece is ready, you should try it. The tomatoes should be thoroughly soaked in brine. Their taste will directly depend on the composition of the marinade, so when making preserves you must strictly adhere to the recipe. If they are sweetish and do not have a characteristic sourness, and their taste is more like fresh tomatoes, then, most likely, the product has not been fully pickled and needs further impregnation.
You have to be patient for at least 10 days! To evaluate the taste of your pickling. Too much salt or not enough.
Mastering cold pickling of tomatoes
This can be done in both tubs and jars. In order to use jars, you need to fill a clean three-liter jar with tomatoes, washed and pierced near the stem. During this process, they are topped with currant, horseradish, cherry leaves, peeled garlic and dill. Pour coarse salt, three tablespoons, and granulated sugar, one tablespoon on top, pour cold water and add 9% vinegar.
We close the jar with a plastic lid and place it in the cellar or refrigerator. We learned how to cold salt tomatoes in a jar. Now the recipe for the tub. Place half of the prepared seasonings on its bottom, then the washed tomatoes and the remaining spices. Fill with cold brine (700 grams of salt per ten liters of water). On top there is a wooden circle and oppression. After a couple of days, move from room temperature to a cold place, if necessary, add brine prepared from the ratio: per liter of water - 9 grams of citric acid and 20 grams of salt. Most likely, you have no questions left about how to pickle tomatoes for the winter
Marinated tomatoes with grapes
Thanks to grapes, vegetables acquire an unusual taste, and the berries themselves taste like tomatoes.
Ingredients
- 6 sprigs of parsley;
- 8 dill umbrellas;
- 3 cloves of garlic;
- 3 dried bay leaves;
- 3 buds of dried cloves;
- 9 peas of allspice;
- 1½–2 kg tomatoes;
- approximately 1¹⁄₂ liters of water;
- 2½ tablespoons salt;
- 100 g sugar;
- 1½ tablespoons vinegar 9%.
Ingredients
- 2 leaves of horseradish;
- 1½–2 kg tomatoes;
- about 3 liters of water;
- 1 carrot;
- 1 bell pepper;
- ½ hot pepper;
- 6–8 cloves of garlic;
- several sprigs of dill;
- several sprigs of parsley;
- 2½ tablespoons salt;
- 3½ tablespoons sugar;
- 10–15 peas of pepper mixture;
- 100 ml vinegar 6%.
Cut the onion into not too thin rings. Place cloves and part of the onion in a jar. Then alternate between tomatoes and onion rings.
Preparation
Throw the horseradish leaves into the jar and add all the tomatoes. Pour boiling water and leave for 25 minutes, covering with a lid.
How to pickle tomatoes in jars for the winter? Simple recipe without vinegar
Real, salty, hearty tomatoes are obtained, of course, without the addition of vinegar. There is no mention of him here. And the most important thing is that the jar or any other container in which you are going to pickle the tomatoes is filled with cold well water. Under no circumstances boiled. Plus, to start the desired process, coarse salt is added. That's all the magic. This is exactly the recipe, it really is very simple! Take it and create. Any beginner can do it.
We will need:
1. Choose tomatoes that are not too large, but fleshy and dense, and of the same ripeness. In a clean jar washed with baking soda, place all the ingredients on the bottom in order, namely parsley, a cherry sprig, a dill umbrella, a clove of garlic, horseradish root, celery and tarragon.
2. Then push the tomatoes into a glass container without pressing them. Once everything is ready, fill them with salty brine. For 1.5 liters (this is the calculation for one three-liter jar) of cold, not boiled water, you will need 3 tablespoons with a small slide. Stir.
Use only coarse and non-iodized salt.
3. Fill the workpieces to the very top, you can even let the liquid spill over the edge, with the resulting brine and close tightly with nylon lids. Place it in the basement and after 1.5 months you can take a sample. The taste is extraordinarily great! And besides, such tomatoes are suitable not only as a snack, but they can also be added to any soup, for example, rich borscht.
3. Cover the top again with herbs, currant and cherry leaves, plus dill umbrellas and horseradish leaves.
A simple recipe for pickled tomatoes
Even a novice housewife can master quick pickling of tomatoes. Just stock up on the necessary ingredients and follow the recipe.
You will need : 2 cups of apple cider vinegar, 2 cups of water, 1/4 cup of salt, 1/4 cup of sugar, zest of one lemon, 1 kg of tomatoes, half a bunch of dill, 4 cloves of garlic, 1/2 tsp. ground hot pepper, 1/2 tsp. mustard seeds.
Cooking . In a saucepan, combine vinegar, water, salt, sugar and lemon zest and bring to a boil. Then cool to room temperature. Pierce each tomato with a wooden toothpick and place in a jar, alternating with dill sprigs and chopped garlic. Add pepper and mustard seeds. Pour in the chilled marinade, cover with a lid, sterilize and roll up. You can also simply cover and store in the refrigerator for about a month.
Instant salted tomatoes in spicy marinade
- tomatoes – 1 kg;
- water – 1.5 l;
- cinnamon – 1/4 part of a stick;
- salt – 50 g;
- sugar – 40 g;
- garlic – 3 cloves;
- currant leaves – 2 pcs.;
- cherry leaves – 2 pcs.;
- fresh parsley, dill, celery – 50 g.
- Prepare the tomatoes by washing them, drying them with a kitchen towel and pricking them with a toothpick. Large fruits must be cut or even divided into 2–4 parts with a knife.
- At the bottom of the container in which you plan to salt the tomatoes, place half of the washed and dried herbs, cinnamon, fruit tree leaves and garlic cloves.
- Place tomatoes on top. Cover them with the remaining herbs.
- Make a brine from water, salt and sugar. Without cooling, pour it over the tomatoes. Leave at room temperature for 3-4 hours.
- Put it in the refrigerator.
In 2-3 days, instant tomatoes, pickled in a spicy marinade, will be ready for use.
How to tell when tomatoes are ready
Before you start pickling, you need to know how long after seaming you can eat pickled tomatoes. Lightly salted ones will be ready within 24 hours, the rest within a few weeks, or even a couple of months. This directly depends on the variety of the vegetable, as well as on the size of the fruit and the recipe used. Personal preference also plays a role in how long you marinate. Some people prefer a barely salted product, close in taste to a fresh one, while others cannot imagine tomatoes without the spicy pungency and dizzying aroma of spices.
4. Marinated tomatoes with peppers and carrots
The tomatoes turn out incredibly tasty and aromatic. The secret is in the marinade. To prepare it, vegetables and herbs twisted in a meat grinder are used.
Drain the tomatoes. Add peppercorns, vinegar and boiling vegetable mixture to the jar. If necessary, add boiling water to the top. Roll up the jar.
Half an hour marinating
If you don’t even have two hours to make quick pickled tomatoes, then try this recipe.
- Rinse and dry 3 small firm tomatoes.
- Chop 1 clove of garlic very finely.
- Mix garlic, half a teaspoon each of grain mustard and apple cider vinegar, a couple of tablespoons of olive oil, salt and sugar (1/3 tsp each), and black pepper in a bowl.
- Cut the tomatoes into slices and place in a single layer on a plate.
- Pour marinade over each tomato slice. Then stack the pieces in threes - one on top of the other.
- Cover the dish and place in the refrigerator for half an hour.
- Sprinkle the tomatoes with chopped parsley and serve.
Lightly salted tomatoes in twenty-four hours
- Wash a kilogram of tomatoes and prick each fruit with a toothpick or fork.
- 2-3 cloves of garlic, peeled, cut into slices.
- Steam the jar or microwave for a minute. Place in it garlic, a couple of black and allspice peas, a horseradish leaf, a couple of black currant leaves and two or three dill umbrellas. Then lay out the tomatoes and pour in one liter of water.
- Drain the water back into the pan. Add one and a half tablespoons of salt and a teaspoon of sugar. Put it on fire. Cook for 2 minutes after boiling.
- Wait until the water cools to about 50 degrees and pour it into the jar.
- In a day the tomatoes will be ready. Store them in the refrigerator.
- Take a pan of such a size that you can put 1-1.5 kg of tomatoes in one layer. Fill with water (1 liter) and put on fire.
- While it's heating, prick the tomatoes with a fork or toothpick.
- Add 150 ml of vinegar (5%), 5 tablespoons of sugar and a couple of tablespoons of salt, garlic, peppercorns and dill to boiling water.
- Once boiling, place the tomatoes in the pan (in a single layer). Set the heat to minimum, cover the pan with a lid and simmer the fruits for 7-10 minutes.
- Leave the tomatoes at room temperature overnight and put them in the refrigerator in the morning.
Hot pickling of tomatoes
There are three main methods: hot salting, cold and dry. Now we will share some information about each of them. We have already posted one recipe for hot pickling here, now we’ll tell you about another. All of them differ in different spices and brine composition. This promotes changes in aromas and taste. Let's get started. We wash and sterilize three-liter jars well. Place a pinch of ground cinnamon on the bottom of each, garlic - two peeled cloves, whole, and dill - 30 grams.
Wash the tomatoes and fill the jar to the top with them. Prepare the brine by bringing one and a half liters of water to a boil, adding salt and granulated sugar, one and a half and two tablespoons, respectively. Cook until the ingredients dissolve, then pour boiling brine over our tomatoes. Some housewives do this twice: drain the brine, bring it to a boil again and put it in a jar. Cover the jars with lids and sterilize them in boiling water for five minutes. Pour vinegar essence into each jar, one teaspoon at a time, and seal with sterile metal lids. We put them upside down and wrap them in a blanket. After cooling, place it in a cool place for storage. How to pickle tomatoes in jars? We have mastered the hot method.
