Tomatoes under a nylon cover

Russia has always been famous for its winter pickles, and barrel tomatoes were not the last place. Nowadays, harvesting in barrels is rare; more often we pack tomatoes in jars. But our grandmothers carefully preserved the recipes for cold pickling, and we canned tomatoes, following long-standing traditions. Pickles are made without vinegar, which allows you to make a snack using a natural preservative - lactic acid.

Do not pay attention to the fact that the pickling options are very similar to each other. Just a small nuance, for example, more or less salt and a new seasoning, can change the taste of the pickle and the tomato.

Cold salted barrel tomatoes in jars for the winter

Here is a simple recipe for cold-salting tomatoes, proven over decades. Almost a classic of blanks.

Take:

Tomatoes.
Dill umbrellas.
Currant leaves, horseradish.
Allspice and black peppercorns.
Brine: for 1 liter of water – 1 large spoon of salt.

How to pickle:

Prepare the tomatoes for pickling - remove any spoiled ones, then rinse thoroughly. The area near the stalk does not need to be trimmed.

Make a layer of greens at the bottom of the jar.

Then place some of the tomatoes.

Next, make another layer of currant leaves and dill.

Fill the rest of the volume with tomatoes. Place garlic cloves, cut into halves, in between the tomatoes. Add 6-8 peas of different peppers to each container.

Make the brine, stir carefully until the salt crystals are completely dissolved. It is permissible to pour salt directly into the jar, then fill it with water. But often the salt is not of very good quality, so it is preferable to dilute it first and pour out the sediment.

Cover the workpiece with gauze folded in several layers. Leave at room temperature for exactly 3 days.

After the specified time, remove the foam that will definitely appear. Then close it under the nylon lid. You can store prepared tomatoes only in a room with a low temperature - a basement, cellar. You can't keep them in an apartment

Tomatoes drenched in cold brine under a nylon lid

Just the thought of the salty, delicious tomatoes made using this recipe makes foodies' mouths water. To do this you need to prepare the following set of products:

1.5 kg of tomato fruits;
60 g of salt per 1 liter of water;
3 branches of celery;
2 dry dill shoots;
2 pcs. fresh dill with umbrellas;
1 garlic;
cold water.

The cooking process requires the following steps:

Prepare the vegetables by removing any remaining stems and rinsing under running water.
Wash the greens, peel the garlic and cut into slices.
Decorate the bottom of the jar with herbs and garlic, then place the tomatoes compactly. After each layer, shake the container. Fill to the very top, alternating greens and vegetables, taking into account that the vegetables will decrease in volume and settle. Top with remaining celery, dill and garlic.
Prepare a brine from cold water and table salt. After combining these components, stir well and strain.
Fill the contents of the jar with cold brine to the brim and seal using a nylon lid. Store salted tomatoes in a cool place.

Canned tomatoes under a nylon lid, filled with cold water, retain much more vitamins than vegetables that have been treated with hot liquid.

Another recipe:

Barrel tomatoes with simple salting

Despite the simplicity of the recipe, you will get a great snack. For canning, I advise you to take large, fleshy vegetables. The addition of a variety of greens is welcome. In this way, you can salt not only in jars, but also in a bucket or barrel.

What you will need for a three-liter container:

Tomatoes – 2 kg.
Dill with umbrellas – 2 pcs.
Laurel - a pair of leaves.
Allspice – 6 pcs.
Salt – 20 gr.
Water – 1.5 liters.

Salting:

Sort out the spoiled fruits and wash them together with the herbs.
Place an umbrella of dill on the bottom, then place bay leaves and sweet peas.
Place vegetables. Cover with a second dill umbrella.
Dissolve salt in cold water and pour into the preparation.
Close with a sterile lid. Take it to the cellar.

Recipe for “barrel” spicy tomatoes

These salted tomatoes in jars are sure to please those who love spicy snacks. Representatives of the stronger sex may especially like them.

Cooking time: 45 min.

Number of servings: 16

Energy and nutritional value

calorie content – 23.7 kcal;
proteins – 0.8 g;
fats – 0 g;
carbohydrates – 5.1 g.

Ingredients

tomatoes – 1500 g;
bay leaf – 6 pcs.;
cherry leaves – 3 pcs.;
pepper (allspice) peas – 8 pcs.;
pepper (black) peas – 8 pcs.;
garlic (cloves) – 4 pcs.;
mustard powder – 20 g;
hot pepper (small) – 1 pod;
table salt – 2 tbsp.

Step-by-step preparation

Prepare to pickle tomatoes in advance - preferably the evening of the previous day. In addition to everything described in the ingredients, you will need cold boiled water and cotton cloth, which must first be boiled and dried.
When all the preparatory work is completed, you can safely begin the action itself. Throw aromatic leaves, garlic and pepper into the bottom of the jar. Add the mustard and then add the tomatoes.
Dissolve salt in prepared water, calculating that the amount is given per liter of liquid. By the way, you can do this the day before - salt dissolves much faster in hot water.
Now fill the jar with brine, cover the top with a cloth and sprinkle with a tablespoon of mustard - this way you will protect your preparation from food spoilage. Leave in this state for 10-14 days, then cover directly on top of the fabric with a nylon lid and refrigerate.

Advice: during fermentation, the liquid may evaporate slightly - do not rush to sound the alarm. Just add clean water to the very top.

Salting tomatoes for the winter is a fairly simple and interesting task. But at the same time, you will get a very healthy snack, because the cold method of canning allows you to preserve much more vitamins contained in vegetables than the hot method. After salting like this, tomatoes come out amazing! At the same time, you can adjust their taste yourself, making them lightly salted or more spicy - just change the brine recipe.

The only negative is that the blanks cannot be stored at room temperature; this requires cold. If you have a suitable place for jars with a delicious snack, then be sure to preserve it - you will thank yourself for it all long winter!

Cold-salted pickled tomatoes for the winter

The appetizer will be finger-licking good, even with a glass or with potatoes. In the old days, tomatoes were prepared only this way, without vinegar, without sterilization. You can even store the workpiece in your apartment.

You will need for a 3 liter jar:

Tomatoes.
Garlic – 3 cloves.
Salt – 60 gr.
Parsley, dill umbrellas.
Horseradish and currant leaves - 2-4 pcs.
Water.

Step by step recipe:

Rinse tomatoes and herbs.

Place all the greens and one garlic clove, cut in half, into jars. Break the horseradish leaves if they are large.

Fill glass containers with tomatoes. Towards the end, add the rest of the garlic to the preparation. Pack the jars tightly, but do not compact them too much. To ensure that as many vegetables as possible are included, shake the jar as you place it.

Dilute the specified amount of salt in cold (not boiled) water. I usually dilute the salt in a liter of water, then, if there is not enough, add it directly to the jar.

Pour into vegetables.

Place the nylon lid in boiling water for 10 seconds. Close the container.

Move the preserved food to a room with a low temperature or put it in the refrigerator. Be patient for a month. After the specified time, the tomatoes will taste like barrel tomatoes.

The best recipes for cold pickled tomatoes in jars

Tomatoes pickled in jars in a cold way can have different tastes. Much depends on the chosen marinade recipe and the pickling process itself. This option for preparing tomatoes is not quick, but the taste is different from ordinary canned tomatoes.

Like cask

Ordinary soaked tomatoes, the recipe for which is not complicated and involves salting in a jar, can resemble barrel tomatoes. To make the recipe you will need the following ingredients:

4 kg of tomatoes;
6 dry dill inflorescences;
2 large horseradish roots;
20 leaves of currant and cherry;
12 cloves of garlic;
2 cups salt;
4 liters of water;
½ hot chili pepper.

All ingredients are ready for fermentation

Cold method of pickling tomatoes:

Wash horseradish root and leaves under running water. Remove excess moisture and dry.
Wash and dry the tomatoes too.
Sterilize jars and lids.
Peel and wash the garlic, dab it with a paper towel.
Cut horseradish root and chili pepper into slices.
Place currant and cherry leaves into jars. Dill inflorescences are also placed here.
Place the first layer of tomatoes on the greens. Top the vegetables with a mixture of chopped horseradish and pepper, then again with tomatoes and the mixture.
Fill the jar almost completely, and shake it at the end.
Dissolve salt in cold water.
After stirring the brine well, pour it into the prepared jars of vegetables.
Cover the jars with nylon lids.

Recipe for cooking tomatoes in jars

Attention! For the first 3-4 days, the containers remain in a room with a temperature no higher than 22 °C. Afterwards they are moved to a cold place for 2 weeks.

With aspirin in jars

In addition to vinegar, aspirin is used as an additional preservative. This tablet is an insurance that the vegetables will definitely not spoil and will be pickled normally. What you need to prepare:

2 kg of small ripe tomatoes with thick skin;
1 large onion;
1 bell pepper;
celery;
120 g salt;
200 g vinegar;
2 aspirin tablets;
dill;
2 cloves of garlic.

Greens for pickling tomatoes

Salting conditions:

Wash the tomatoes, place them on a towel and wait until completely dry.
The onion, pepper and celery should be cut into medium-sized pieces.
Place the indicated ingredients in pasteurized jars in layers, alternating vegetables with herbs.
Pour vinegar into 1.5 liters of cold water, add salt and add aspirin tablets. Wait until all components are completely dissolved.
Mix the mixture and pour it into the jars with the previously placed vegetables.
Close the jars with lids and place in hot water for 2-3 minutes. Thanks to this technique, the fermentation process is activated.
Then take out the containers with the workpieces and wipe them well from moisture. Let cool and move to a cool place.

Tomatoes with aspirin in jars

Such tomatoes will be ready for consumption in 1.5-2 months.

Spicy tomatoes, salted in barrel-like jars

The recipe is suitable not only for salting ripe, red tomatoes, but green ones are also great. The brine turns out to be sharp and spicy.

Take two 3 liter glass containers:

Tomatoes – 3 kg.
Hot pepper – 1-2 pods.
Black pepper, sweet peas - 12 pcs.
Bay leaves - a couple.
Garlic cloves – 12 pcs.
Horseradish, currants, cherries – 12 pcs.
Dill - 2 umbrellas.
Dry mustard - 4 large spoons.
Sugar – 1.5 large spoons.
Salt – 3 large heaped spoons.
Water – 3.2 liters.

How to pickle:

For each jar, divide the greens into two equal parts. Place the first one in jars. Throw in the garlic and hot chili cut into rings.
Place the tomatoes on top, filling the container halfway.
Place the second part of the greens, garlic and hot pepper.
Add the remaining tomatoes.
Prepare the marinade by boiling water with salt and sugar. Cool to room temperature.
Pour the chilled marinade into jars. Place gauze folded in several layers.
Sprinkle dry mustard on top. Cover with any lids, but not tightly. Place the containers in deep plates, as fermentation will cause the brine to overflow the edges.
Leave for 2-4 weeks. Depending on the temperature in the room, the fermentation process will begin. Periodically remove the foam, rinse the gauze, and cover it with mustard again. Add water if necessary.
After a couple of weeks, try the snack. If you decide that the taste is not yet similar to the barrel, hold it longer.
Cover the finished preserve with a nylon lid and take it to the cellar.

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.

Quick barrel tomatoes in jars with a nylon lid

Another cool way to prepare tomatoes, like from a barrel, without twisting, time-tested and tested by dozens of eaters. The good thing about the recipe is that the appetizer will be ready a few days after salting.

Ingredients:

Tomatoes – 2 kg.
Horseradish root - a piece to taste (the more, the spicier).
Dill – 2-3 umbrellas.
Garlic cloves – 6 pcs.
Hot red pepper – ¼ pod.
Water – 2 liters.
Salt – 120 gr.

If desired, add cherry and currant leaves.

How to ferment:

Cut the chili pod and horseradish root into pieces. If you want to make tomatoes spicy, do not remove the seeds from the pepper.
Place some of the greens in the container, then the tomatoes. Top the vegetables with garlic, horseradish and pepper, filling in any empty spaces. Shake the jar several times during the process to make the vegetables more compact.
Dissolve salt in cold water and stir well.
Pour into the canned food and cover. Leave at room temperature for several days. Act according to the situation and decide for yourself whether the vegetables have fermented enough.
Then close it under a nylon lid and hide it in the cold.

Traditional recipe for salted tomatoes under a nylon lid

The speed of preparing this cold pickled tomato under a nylon lid will delight the housewife, and the exquisite taste of the vegetables will tempt even a gourmet. For classic cold pickling of vegetables you will need:

2 kg of tomato fruits;
70 g salt;
2 liters of water;
set of fragrant herbs.

Recipe:

Place aromatic herbs at the bottom of a clean jar, which can be dill, cherry leaves, celery leaves and other herbs chosen to taste.
Place small tomatoes compactly on top and sprinkle with salt.
Boil water and leave until it cools completely, then pour it into a jar with vegetables.
Seal tightly using a clean nylon lid and place in the cellar or refrigerator.

This treat has a pleasant aroma and fantastic taste. No one can resist salted tomatoes.

Green barrel tomatoes for the winter

Classic cold recipe for pickling green tomatoes. Thanks to spices, they acquire a great taste.

Necessary:

Green tomatoes – 2 kg.
Hot pepper - a piece.
Dill - umbrella.
Garlic cloves – 3 pcs.
Salt – 100 gr.
Water - liter.
Sweet peas – 15 pcs.
Parsley is a sprig.

How to add salt:

Make a hole in the stem of the fruit with a toothpick so that the vegetables are soaked in brine faster.
First add a sprig of parsley, then add pepper and garlic. Pack the tomatoes tightly. Cover with an umbrella of dill on top.
Prepare the brine by boiling water with salt. Dissolve it completely. Be sure to cool to room temperature.
Pour the brine into the vegetables, close tightly with a nylon lid. Send to a cold place for fermentation. Be patient for three weeks. Then try it and praise it.

Video

The video presents to your attention a simple recipe according to which you can make tasty and aromatic tomatoes under a nylon lid for the winter.
Preparing them at home is very simple and quick, since the entire recipe is described in detail and step by step. In addition to the tomatoes themselves, you will need various spices and additional products listed at the beginning of the video. Have you tried covering tomatoes for the winter under a nylon lid according to the recipe described in the article? Did you get everything right the first time and what additional ingredients did you use to give the finished tomatoes a better taste? It would be interesting to hear in the comments about your method of preparing these tomatoes.

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How to pickle tomatoes like barrel tomatoes with mustard

Another variation of a spicy barrel snack, which is stored for a long time until spring, if not eaten, of course.

Compound:

Tomatoes – 2.5 kg.
Mustard, dry - 2 tablespoons.
Garlic – 5 cloves.
Sugar – 2 large spoons.
Salt - the same amount, but with a slide.
Peppercorns – 10 pcs.
Bay leaf – 2 leaves.
Cherry leaves, dill - to taste.

Salting:

Place cherries, dill, and bay leaves in a jar. Fill the container with tomatoes up to the neck. Throw peppercorns and chopped garlic on top.
Pour a spoonful of dry mustard, salt, and sugar directly into the tomatoes.
Pour water up to the shoulders and shake the container several times.
Add a second spoon of mustard. Cover the jar with a lid (not tightly). Keep it in the kitchen for 24 hours.
Then seal tightly and take the barrel snack to the cold for winter storage.

Pickled tomatoes in a plastic bucket for the winter

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.

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.

How to prepare the recipe step by step with photos at home

A delicious and affordable home cooking recipe.

Choosing herbs

Any combination of herbs that grow in your garden or that you like is suitable for harvesting. I took an umbrella of dill, 4 currant leaves and the same amount of cherries. I have celery growing in my garden, I love it very much, so this preparation for the winter couldn’t be done without it. I put a few green, fragrant branches, it gives a special aroma to pickled tomatoes. If you don't have any of the fragrant herbs I used, don't worry. There are no clear rules, take what you like or have at the moment. You can take horseradish or oak leaves, tarragon, parsley.

Preparation

The jar should be washed well, there is no need to sterilize it, there is no need for this. The main thing is that it is clean. Place some of the prepared aromatic herbs on the bottom.

I took red tomatoes, a cream variety. The main rule is that tomatoes should be almost the same size, firm and dense. If you use overripe tomatoes, they will simply become soggy and soft, which will affect their taste.

Pour the required amount of salt directly into the jar; this can be done when the tomatoes are already in it, or at the bottom of the container. There is no need to prepare the brine; it will dissolve in water over time.

End of the process

Now all that remains is to fill them with water. Boil and cool it completely. Pour into a jar of tomatoes and cover with a clean nylon lid. Everything will take 10-15 minutes.

We send it to the cellar for storage. Definitely in the cellar! If they sit at room temperature, they will be ready in a couple of days, but within 1-2 weeks they will turn sour and spoil. And a cool place like a basement or cellar will slow down the cooking process.

Green tomatoes pickled with herbs and garlic

I am often asked to share recipes for pickling green tomatoes. Of course, they are hard and take a long time to salt, so a great option is to use the recipe in slices. I make them with garlic and herbs, they are delicious! Tip: you can ferment tomatoes not only in slices, but also cut in half. Ingredients:

2 kg green tomatoes;
1-2 heads of garlic;
1 bunch of celery greens;
1 bunch of parsley;
1 PC. chili pepper;
2 leaves of horseradish;
1 liter of water;
1 tbsp. spoon of sugar;
1 tbsp. spoon of salt;
1 teaspoon dry mustard.

How to prepare:

Wash the tomatoes, cut off the top, cut into quarters or circles.
Wash the parsley and celery and chop finely.
Wash horseradish leaves and dill umbrellas. Peel the garlic and cut into pieces. We clean the chili pepper from the tail and seeds, cut into rings.
Place a horseradish leaf and dill umbrellas on the bottom of a jar or pan. Then lay the tomatoes in layers, sprinkle them with herbs, garlic and pepper rings.
Prepare the brine: dissolve salt, sugar, and mustard in a liter of cold water. Stir until smooth and pour the brine over the tomatoes. Cover the top with a sheet of horseradish to protect against mold.
Close the lid and put it on the balcony. Check from time to time to see if the brine needs to be added. To do this, we prepare a fresh portion each time.
In at least 7-10 days, the tomatoes will be ready. The thicker the pieces, the longer they ferment.

What to cook from pickled tomatoes

It happens that something sits in the refrigerator for a long time, and no one can finish these 2-3 unfortunate tomatoes. It’s a shame to throw it away, because time, money and effort were spent on preparing them. On the other hand, why should the product go to waste when you can add it to daily dishes and diversify their taste.

I always add tomatoes to borscht, soup or gravy, cabbage rolls. Stuffed peppers will acquire a special taste if this ingredient appears in them. They can also be added to stewed cabbage, bigus, buckwheat with mushrooms or meat, pilaf or any other porridge. In other words, any dish that needs to be cooked and contains tomato sauce or paste. As you can see, such tomatoes are suitable not only for mashed potatoes, here the choice of dishes is not limited by anything except your imagination and desires.

Take note of the recipe for salted tomatoes for the winter under a nylon lid, enjoy a delicious snack in the cold season.