Barrel tomatoes in plastic containers. Salted tomatoes in a bucket

Tomato pickling recipes.

What housewife does not want to please her household with delicious salted tomatoes in winter. Especially those that seem to be out of a barrel. Yes, now at home, probably, no one has such wonderful dishes left. But you can do without it. Moreover, with today's abundance of recipes.

Barrel tomatoes in a jar under a nylon lid with cold brine for the winter

This recipe is very easy to prepare and requires no fancy ingredients. And most importantly, even a novice hostess can handle it. Moreover, you do not need to fiddle with a twist, and you can try such tomatoes in a few days.

Necessary:

Tomatoes - 2 kg (as much as possible, it all depends on who, how dense the styling will be)
Dill - several umbrellas
Horseradish (root) - 10 g
Currant and cherry leaves - 10-20 g each (several pieces)
Garlic - 5-6 cloves
Hot red pepper - ¼ from the whole
Salt - 120-150 g
Water - 2 l

Barrel Delights

Cooking method:

The cans must first be steamed, so our spinning will last longer.
Arrange the washed tomatoes. You need to stack tightly, but in moderation. So as not to crumple and choke.
Wash the required leaves and cut the horseradish and pepper into pieces. Peel the garlic, but chop it is unnecessary. Some people insert the cloves directly into the tomatoes, but this is not necessary.
Add spices from time to time while laying. And do not forget to put them on the bottom before laying.
Pour the yummy with salted brine and forget for a couple of days.
Ready! Store these tomatoes in the refrigerator or other cool place.

Barrel tomatoes in a bucket in a cold way for the winter

Of course, in wooden barrels, the taste of a tomato is simply indescribable. Roofing felts so the tree affects the salting, or you just need to follow the technology. I would like to note right away that the composition of the spices may vary slightly. After all, each housewife has her own recipe, to which she comes by the method of trials and experiments. Below is a recipe that our grandmothers still used.

Ingredients:

Tomatoes - about 10 kg (this is taking into account the fact that the bucket will be 10 liters)
Leaves of currant, cherry, oak and shirin - 7-10 pcs.
Garlic - one big head
Bay leaf - no more than 5-7 units
Peppercorns - 10-15 peas
Horseradish (root and leaves) - one medium size
Dill (umbrellas, leaves) - several pieces.
Salt - 2 cups
Sugar - 1 glass
Water - about 10 liters (depending on styling, the volume may vary)

Salt in a bucket

Further actions:

First, you need to prepare the tomatoes. They don't have to be the same size. It is much more important that they are ripe, firm and flawless.
At the bottom of the bucket we put the washed leaves of herbs, dill, bay leaf.
Next, we are laying the tomatoes themselves.
And do not forget to periodically add more leaves, horseradish, pepper and garlic.
Place the remaining spices on top.
Pour the cooked vegetables with cool sweet-salty brine
Close the bucket with gauze, and put a plate with some kind of weight on top. This is to ensure that the tomatoes do not float and are well saturated.
Place in a warm place for 2-3 weeks. And then send it to a cool room.

Barrel tomatoes in a saucepan in a cold way for the winter

In principle, the recipes themselves are similar to each other. At least the composition and ingredients. That's just, the number of them directly depends on the volume of the dishes. Below is a recipe that is often used when salting a tomato in a saucepan. It should be noted right away that the container needs to be taken a little more than the amount of tomatoes.

Tomatoes - 2 kg
Bitter pepper (light is best) - 1 pc.
Bay leaves - 3-4 pcs.
Peppercorns - 5-7 peas
Garlic - 3-5 cloves
Dill (umbrellas) - 4 units
Salt - 3 tablespoons
Sugar - 1 tablespoon
Horseradish, cherry and currant leaves - 2-3 pcs.
Vinegar - 2 tablespoons
Water - approx. 2-2.5 liters

Appetizing snack

Salting method:

At the bottom, of course, put some spices.
Then carefully arrange the tomatoes, occasionally adding seasonings.
Also place the remaining leaves, dill and garlic on top of the tomato.
Prepare the brine, add vinegar and pour the resulting water (cold) over our tomatoes.
Cover them with a lid and leave in the room for 5-7 days. And then put it in the cellar or on the balcony.

By the way! If you don't want to use vinegar, add a little more salt and sugar. The calculation is as follows - for 1 liter of water you need 2 tablespoons. salt and 1 tbsp. Sahara.

Barrel tomatoes in a barrel with cold brine for the winter

If you have found an old wooden barrel at home (and even in good condition), then we can say that you are insanely lucky. If it's new, then it's even better. Salting tomatoes in a barrel is as easy as shelling pears. Even if you just fill them with salt water, the taste will be unforgettable. But after all, every housewife wants to delight and surprise with her new and unusual recipes.

Required ingredients.

Tomatoes - 8-10 kg (the amount depends on the volume of the barrel, but it is better not to take too large ones)
Cherry, currant, oak and grape leaves - 10-15 pcs.
Dill umbrellas - 7-8 pcs.
Garlic - 2 heads
Horseradish root - 1 large or two medium
Horseradish and parsley leaves - a few twigs
Bitter pepper - 1-2 pcs. (depending on taste)
Salt - 700-800 g
Water - 10 liters (slightly less if you take a 10-liter barrel)

Incredible yummy

Cooking method:

Cover the bottom with herbal leaves.
Then lay out two layers of tomato, and insert garlic, pepper and horseradish into the resulting holes.
Add spices again and again the words of tomatoes.
So alternate to the very edge. But, you need to leave 5 cm to the top.
Cover the top with the remaining spices and herbs.
Prepare a saline solution and pour over the tomatoes. Ideally, you should use cold well water.
Tie the top of the barrel with gauze and place the plate with the load.
Put in a warm place for 5 days, and then put in the cellar. Or another room, the main thing is that the temperature is not higher than 5 ° C.

Helpful hints:

Tomatoes must be packed tightly enough so that they are evenly salted and not oversalted.
Sometimes mold will appear in the barrel over time. Therefore, you can add a few mustard peas or a couple of tablespoons of vegetable oil.
Place a pallet under the barrel. After all, liquids need to merge somewhere.
By the way, it is best to store such tomatoes in a dark place. That is why the cellar is an assistant.
And yet, barrels from pine trees are not worth taking. Tomatoes can be slightly bitter in them.

How to pickle red tomatoes with cold water without vinegar and mustard?

As the saying goes, people used to pickle tomatoes in a cold way is to ferment. They do not undergo any heat treatment, but everything happens due to fermentation. Many people don't want to use vinegar. And there are recipes that will help maintain a beautiful appearance and allow you to keep salting longer. For example, with mustard.

Ingredients:

Tomatoes - 1.5-2 kg (depending on how many cans there are and how dense the styling will be)
Allspice - a few grains
Bay leaf - 3-4 leaves
Garlic - 4-5 cloves
Currant and cherry leaves - 4-5 units
Horseradish - 1 small root
Salt - 2 tablespoons
Sugar - 1 tablespoon with a slide
Dry mustard - 2 tablespoons
Water - 1 liter (maybe a little more)

Sharp and spicy

Salting method:

It is important to take brown tomatoes. Because with mustard, overripe tomatoes can lose their shape or even decay.
Place the tomatoes in a jar or jars (depending on volume).
Put spices through one or two layers. And you can lay them along the edge of the can, thus closing the holes.
And do not forget to put some greenery at the bottom and at the very top.
Pour tomatoes with chilled sweet-salty brine. Don't forget about mustard.
Pour cans and close with nylon caps. Leave it warm for a few days, and then put it in the cellar, refrigerator or balcony.

How to salt red tomatoes with cold water without vinegar and aspirin?

Aspirin is popularly used as a preservative. It is thanks to him that the sourdough lasts longer, does not become cloudy, and the taste and appearance of salted products are also preserved. Now, however, it is considered a slightly controversial drug.

Since, some argue that it is undesirable to use it during conservation. But our grandmothers also resorted to his help, and the tomatoes turned out to be very tasty.

Ingredients:

Tomatoes - up to 2 kg
Peppers and allspice - several grains each
Bay leaf - 3-4 leaves
Currant and parsley leaves - 5 branches each
Dill umbrella - 3-4 pcs.
Bitter pepper - 1 small
Bow - 1 medium size
Aspirin - 2-3 tablets (depends on the number of cans)
Salt - 80-100 g
Water - up to 2 l

Add salting tablets

Cooking method:

Put leaves and dill at the bottom of the jar.
Next, you need to stack the tomatoes tightly, periodically adding other spices.
Cut the onion into half rings and sometimes add to the styling.
Pour tomatoes with cold brine with 1 tablet.
Close with a nylon lid and send to a cool place.
These tomatoes will be ready in 2-3 weeks. By the way, in large containers the sourdough is faster than in cans.

How to pickle green tomatoes with cold water for the winter?

Green tomatoes have a very spicy and unique taste. And most importantly, they perfectly retain their appearance during the salting process. There is nothing complicated in their preparation. In this case, it is only important that the tomatoes are the same size and are of medium size.

Required components:

Tomatoes - 2.5 kg
Bay leaf - a few leaves
Peppercorns and allspice - 5-6 grains each
Garlic - 1 small head
Dill umbrella - 3-4 pcs.
Currant, horseradish and parsley leaves - 2-3 pcs.
Salt - 4 tablespoons
Water - 2 l

Salting greens

Salting method for green tomatoes:

As usual, wash the tomatoes and green leaves, peel the garlic.
Put some seasonings on the bottom of the jar and then place the tomatoes. Tight, but very neat.
Add more spices between the layers or in the holes between the tomatoes. And do not forget to put dill and a few leaves on top, as well as garlic and pepper.
Pour the laid tomatoes with the prepared brine.
Close the lid and put in a cool place.

Video: How to salt canned tomatoes at home?

To cold pickle tomatoes, enough vegetables and salt themselves... Various spices and spices help to give the blanks additional flavoring and aromatic shades, the set and proportions of which each housewife adjusts independently. You can also experiment with filling options using brine (in water) or tomato paste, or use the “dry” method and cook tomatoes in your own juice.

Cold pickling technologies for vegetables and fruits are extremely popular in traditional Russian cuisine. They are used for harvesting cucumbers, tomatoes, cabbage, apples and even watermelons. Cold methods are simple and convenient: they make it possible to provide supplies for the winter in large volumes, while eliminating the need to boil water, sterilize and roll up jars, and wrap them with blankets.

Such preparations acquire a special nutritional value due to the absence of thermal processing of products and their natural fermentation in the process of lactic acid fermentation, which allows you to do without additional preservatives especially without vinegar and imparts a characteristic sour taste.

Cold salting is considered by many to be the most correct way of harvesting, since with it vegetables and fruits retain their natural beneficial properties and are enriched with probiotic bacteria.

The only drawback, especially for urban residents, is the need to store such blanks in appropriate (cold) conditions. Of course, there is a place for a couple of jars in the refrigerator, but if you are interested in how to pickle tomatoes in a bucket in a cold way, then first decide where you will put it later - in the basement or on the loggia.

Basic recipes for cold pickling tomatoes

Since there are different technologies for cold salting, we will consider each of them step by step in specific recipes.

According to this recipe, you can cold pickle tomatoes, both ripe and unripe. The main thing is that they have the same degree of maturity, which largely determines the final taste of the workpiece: brown and green ones are harder and sour, and red and pink ones will be softer and sweeter.

Servings / Volume: 3 l

Ingredients:

fresh tomatoes - 1.7-2 kg;
brine water - 1.5-2 l;
edible rock salt (coarse grinding) - 100-140 g;
black pepper (peas) / bitter (pods) - 10-15 pcs. / 0.5-1 pcs.;
dill, umbrellas - 3-5 pcs.;
horseradish leaf - 2-3 pcs.

Optionally, you can add:

sugar - 40-50 g;
dry mustard (ground or whole) - 30-40 g;
celery leaf - 5-6 pcs.;
bay leaf - 2-3 pcs.;
cherry and / or black currant leaf - 3-5 pcs.

Cooking technology:

Wash the tomatoes, removing the stalks, select only whole and strong, without signs of spoilage. Wipe them dry. For faster and more uniform salting, green and brown fruits can be pricked with a fork on the sides, too large - cut in half. Ripe tomatoes are advised to prick with a toothpick or knife in the place where the stalk is attached so that the skin does not burst.
Wash the dill and all prepared leaves and let them dry.
Cover the bottom of the prepared container with a layer of leaves and greenery.
Arrange the tomatoes, adding a little pepper, dill and leaves from time to time.
Top with salt and sugar, dry mustard and other ground spices (optional).
Cover the top layer of the tomatoes with horseradish leaves.
Pour a container with tomatoes with cold clean water. In order for all vegetables to be completely immersed in the liquid, it is necessary to install oppression, for example, a plastic bottle of water or a small stone wrapped in a plastic bag.
Leave the workpiece for 3-5 days at room temperature to wait until fermentation begins. When the brine becomes slightly cloudy and foam appears on the surface, remove the container with tomatoes in a cold place, loosely covering it with a lid.

The condition of the workpiece must be checked regularly.... If mold appears on top, then the sides of the container and oppression must be washed, and the upper horseradish leaves must be replaced with fresh ones. You can start tasting tomatoes after 10-14 days, but it is better to wait 1-1.5 months, since as they are salted and fermented, their taste will become more and more vivid.

When pouring cold water, the process of dissolving the spices will take longer, and fermentation will begin a little later. If the house is not hot, then it is better to use brine: add salt and sugar to hot water, boil for 3-5 minutes, and then cool and pour into a container with tomatoes.

This technology will do for immature- green and brown tomatoes, which, when salted under the pressure of oppression, will release juice, but will not lose their shape and retain the texture density.

Servings / Volume: 3 l

Ingredients:

fresh tomatoes (brown or green) - 2-2.5 kg;
edible rock salt - 100-150 g;
garlic - 2-3 heads.

For pungency and spice, you can add:

bitter pepper (chili) - 0.5-2 pcs.;
multi-colored pepper (peas) - 15-20 pcs.;
fresh herbs (dill, cilantro, parsley, celery) - 1 bunch;
basil / thyme - 2-3 sprigs;
vodka - 100-150 ml.

Cooking technology:

Wash unripe tomatoes thoroughly and dry with paper towels. Cut each into 2 or 4 pieces.
Fill the prepared container with chopped tomatoes, laying them tightly and sprinkling each layer with salt, pieces of garlic, pepper and herbs (to taste).
Press down the contents of the container using oppression, cover with a lid or gauze and leave at room temperature for 2-3 days.
Letting the juice settle, the tomatoes will settle and new portions can be added to the container.
When the liquid begins to cloudy, the tomatoes should be removed to a cool place. To reduce the intensity of fermentation and extend the shelf life of the workpiece, it is advised to add vodka to the container.

A spicy green tomato appetizer in its own juice will be fully cooked in 2-3 weeks. If you want to store it in jars in the refrigerator, then pour vegetable oil over the brine or spread a layer of gauze covered with dry mustard, and close it tightly with a nylon lid.

You can find other recipes for pickling green tomatoes in this article.

Tomatoes appeared in Russia relatively recently (in comparison with other vegetables familiar to us) and for a long time were unpopular among the people, therefore, recipes from them are found in old cookbooks rather strange and sometimes funny. Here's how it was suggested to young housewives to salt tomatoes:

Servings / Volume: 1 l

Ingredients:

fresh tomatoes - 0.5-0.7 kg;
water - 0.5-0.7 l;
edible rock salt - 200-250 g.

Preparation:

Wash the tomatoes and wipe dry, put them in a pot, pour over with cooled brine. The brine should be so concentrated that a fresh egg stays on the surface, that is, 1 glass of salt is needed for 3-4 glasses of water. Cover the contents with a plank so that the tomatoes are constantly immersed in the liquid. The workpiece should be kept in a cool place, often removing mold. Before use, such tomatoes were advised to soak in water and "wash thoroughly." Used them to add to soups.

Video

We offer you to watch a few more video recipes on how to cold pickle tomatoes:

For several years she worked as a TV program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for this she is ready to regularly weed, pick, pinch, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are grown by your own hands!

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The homeland of pepper is America, but the main breeding work on the development of sweet varieties was carried out, in particular, by Ferenc Horvat (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, therefore it got its usual name - "Bulgarian".

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Content:

Harvesting vegetables for the winter is our traditional, national, inherited from thrifty and thrifty ancestors. And although modern supermarkets offer just the widest assortment of all kinds of pickled, salted and dried vegetables, sometimes you still want to cook something of your own - homemade, natural, real. It just so happened that pickled rather than pickled tomatoes, cucumbers and cabbage are traditional for our national cuisine.

By the way, this is a huge plus - after all, tomatoes and cucumbers preserved in a cold way retain much more nutrients than those that have been cooked.

And sauerkraut is even more so becoming a storehouse of vitamins and minerals.

However, you and I will learn to harvest not cabbage with cucumbers, but everyone's favorite tomatoes. Cold pickled tomatoes are an opportunity not only to preserve the gifts of summer for the winter, but also to get a vigorous, delicious snack, which is for potatoes, and a glass, and for a feast, and in the world. So let's learn!

A simple recipe for cold pickling tomatoes

You can cold pickle tomatoes in wooden tubs, in an enamel bucket or in a saucepan, and in a regular glass jar. Based on one three-liter can, we need the following ingredients:

ripe tomatoes - how much will fit in a jar;
vinegar 9% - 1 tablespoon;
coarse table salt - 3 tbsp. l .;
granulated sugar - 1 tbsp. l .;
garlic - 1 head;
horseradish leaf;
dill stalk with an umbrella -1 pc .;
cherry leaf - 2-3 pcs.;
currant leaf - 1-2 pcs.

Preparation:

To pickle tomatoes in jars, the fruits must be thoroughly rinsed, and then chopped near the stalk. Banks must also be thoroughly washed and wiped dry. At the bottom of the jar we put a washed horseradish leaf, a stem and an umbrella of dill, and then we fill the jar with tomatoes, trying to stack the fruits tightly, but do not crush or crush them. In the process of filling the jar, do not forget to shift the tomatoes with currant and cherry leaves and add peeled cloves of garlic.

Now pour salt and sugar into the jar and fill it all with cold bottled (boiled or filtered) water and add vinegar. Everything! We seal the jar of tomatoes with a regular plastic lid and put it in the refrigerator.

If you suddenly have a wooden tub at home, try pickling tomatoes in it. By the way, you can replace this rare kitchen accessory with an ordinary enamel bucket. So, the ingredients are needed the same as for cold pickling in jars. Take only salt at the rate of 500-700 g per 10 liters of water, and sugar, respectively, 3 times less. And we don't use vinegar in this case!

Put horseradish leaves and dill at the bottom of the tub or bucket, and then fill the container with tomatoes, shifting them with currant and cherry leaves and cloves of garlic. Fill the tomatoes with brine, put a wooden circle on top (a dish, a lid with a smaller diameter than the diameter of the tub) and put pressure on it. We leave the tomatoes for a couple of days at room temperature, and after the start of fermentation we put them in a cold cellar or in the refrigerator.

Salted tomatoes with mustard

Another way of cold pickling tomatoes.

Ingredients:

tomatoes - 1 kg;
dill - 30 g;
cherry leaf - 2 leaves;
currant leaf - 2 leaves;
bay leaf - 3 leaves.

water - 1 l;
dry mustard - 15 g;
granulated sugar - 2, 5 tbsp. l .;
black peppercorns - 6 pcs.;
table salt - 1.5 tbsp. l.

Preparation:

For salting in this way, we need brown tomatoes, that is, those that just barely ripened. The fruits should be approximately the same size, without cracks, dents or spoiled spots. So, wash the tomatoes, dry them and place them in clean dry jars, shifting the tomatoes with dill, lavrushka leaves, currants and cherries. Prepare the brine separately by boiling water with salt, sugar and black pepper. Dissolve dry mustard in hot brine and leave it to cool completely. Fill the tomatoes with cold brine, seal the jars with nylon lids and leave in a cool place for a couple of days.

An old recipe for pickling tomatoes

No matter how interesting new recipes are, but any old way of preparing a particular dish always arouses interest: how did our ancestors manage with improvised means and natural products? Here's an example of an old recipe for cold pickling tomatoes.

Ingredients:

water - 10 l;
granulated sugar - 4 tbsp.;
coarse table salt - 2 tbsp.;
ground red pepper - 1 tsp;
black currant leaves - a handful;
vinegar essence - 2 tbsp. l.

Preparation:

First, prepare the brine. To do this, mix water with salt, sugar, currant leaves and red pepper and let the brine boil. Boil it for about 10 minutes, then remove from heat and leave to cool. When the brine has cooled, add vinegar essence to it. Of course, our ancestors did without vinegar essence, but its use significantly speeds up the salting process, and such tomatoes are stored for a long time and without problems.

Now we take clean cans, put horseradish leaves, dill seeds, mustard seeds or any other spices at our discretion on the bottoms. However, keep in mind that too much spice can spoil the taste of the finished product. So try to avoid the frills. Fill the tomatoes with cold brine, close them with metal lids and put them in the cold. Everything! Tomatoes preserved in this way can be stored for 2-3 years.

Salted green tomatoes

If you've tried barrel green tomatoes at least once, then this recipe is sure to grab your attention. Indeed, for the winter, you can harvest not only red, but also green tomatoes. For salting, for each kg of green tomatoes and per liter of brine, you will need the following ingredients:

dill seeds - 50 g;
black currant leaves - 1-2 leaves;
cherry leaf - 4-5 leaves;
granulated sugar - 1 tbsp. l .;
coarse table salt - 2 tbsp. l .;
peppercorns - 12-15 pcs.

Preparation:

Prepare the brine in advance by dissolving sugar and salt in water and adding pepper, spicy leaves and seeds. While the brine is preparing and cooling down, soak the green tomatoes, pouring them with cold boiled water. Then we cut the tomatoes at the base of the stalk and put them in clean and pre-scalded three-liter jars with boiling water. Fill the tomatoes with cooled brine, cover the jars with nylon lids and leave at room temperature for 4-6 days. After that, we put the jars in the cellar or in the refrigerator.

Cold dry salted tomatoes

You can also salt tomatoes for the winter in a dry, cold way. Its only drawback is crumpled ready-made fruits. Of course, the appearance of such tomatoes is not very presentable ... But the taste! The taste of real barrel tomatoes, vigorous, spicy, invigorating. And conservation occurs in a natural way. In a word, it is also worth trying this method of salting!

Ingredients:

tomatoes;
salt;
horseradish leaves;
Dill;
cherry leaf;
currant leaf.

Preparation:

Salting tomatoes in a cold dry way is very simple and quick! To do this, clean fruits are pricked at the stalk and placed tightly in a large container (a bucket, for example), sprinkling them with coarse salt. Horseradish leaves, dill stems and umbrellas, as well as a cherry and currant leaf must be placed on the bottom of the container. Salt is taken from the calculation: a pack of salt for 2 kg of tomatoes.

After that, the tomatoes are covered with horseradish leaves, and a wooden circle is placed on top and oppression. First, the tomatoes are left warm for about a day, and then they are taken out into the cold (but not into the cold!). Tomatoes salted in this way retain almost all vitamins and minerals. They turn out to be not only very tasty, but also very useful.

So harvest tomatoes cold. This will save you time and energy and get an excellent mineral and vitamin supplement to your winter diet. The main thing is to cook with pleasure and take into account all the tips. Bon appetit and success in the culinary field!

Discussion 9

Similar materials

Salting and pickling for the winter is an important stage of the summer period, on the success of which the abundance of vegetable delicacies in the cold season depends. The most common contenders for pickling are cucumbers and tomatoes, which each housewife harvests in large quantities. In this article, we offer you several interesting recipes for pickling tomatoes in a bucket, because, despite the unusual packaging, the finished result will exceed all expectations.

How to choose tomatoes for pickling

The choice of quality fruits for pickling is the first and most important step on the way to getting tasty pickling, which is why it is so important to learn to distinguish a good product from a low-quality one.

Did you know? In salted tomatoes, absolutely everything is valuable: the fruits can be eaten with a side dish, and the remaining brine can be used to prepare a lush and unusual-tasting dough, which is facilitated by the magnesium and potassium present in the composition.

There are several main criteria for the very "suitable" tomato:

it must be ripe, but not overripe, otherwise the salting will turn into porridge;
for salting, it is advisable to choose varieties with a dense skin that will not crack during heat treatment;
it is better not to buy tomatoes on stalks, since ripe specimens would not hold on to it so well (green fruits will not be so juicy and soft, moreover, they contain solanine, a substance dangerous to humans);
the color of the selected specimens should be uniform, without the slightest green areas;
the smell of tomatoes suitable for pickling must necessarily be fresh and "tomato", which cannot be said about many fruits grown for mass sale;
do not pay attention to overly bright and shiny tomatoes, because such an appearance may well indicate the presence of nitrate compounds in them;
the surface of the selected vegetables should be flat and smooth, without irregularities, outgrowths and other deviations, indicating the possible use of hormonal fertilizers during cultivation.

Also, don't forget about the freshness of the tomatoes. Rotten, crumpled or diseased fruits should also be discarded. You can notice the presence of a problem by the appearance of tomatoes: for example, on diseased fruits there are often gray or dark spots, cracks, white dots and putrefactive foci.

How to salt tomatoes in a bucket

Salting tomatoes in a bucket is in itself an unusual way of harvesting tomatoes, but there are many variations in the procedure. We suggest you consider several popular and very tasty recipes for pickling tomatoes in such a container.

Recipe 1 (red tomatoes)

The first recipe is a recipe for pickling tomatoes that will taste like barrel fruits.

To prepare such pickling, you will need:

fresh tomatoes - 6.5 kg;
hot pepper - 2 pods;
fried oak chips - 10-15 pcs;
horseradish leaves - 10 pcs.;
cherry leaves - 15 pcs.;
dill umbrellas - 10 pcs.;
garlic - 4 heads.

Additional products will be needed to prepare the brine.

This list includes:

black allspice - 10 pcs.;
black peppercorns - 10 pcs.;
cloves - 5 pcs.;
water - 5 l;
salt and sugar - 250 g each

The process of making pickling is not much different from other preservation options, but there are still some nuances at each stage.

Important! It will be possible to remove a sample from salting no earlier than 1.5–2 weeks after salting.

The sequence of actions performed will be as follows:

Tomatoes, dill umbrellas, horseradish and cherry leaves should be rinsed well, and the garlic should be peeled into cloves.
Then put the first layer of tomatoes in a prepared clean bucket (the fruits should be pressed against each other as tightly as possible) and transfer it with several leaves of horseradish, currants, oak chips, and on top with cherry leaves, crushed by garlic teeth, several pieces of hot red pepper and dill umbrellas ...
Lay out the second layer of tomatoes and cover it with the same herbs and spices as the previous one. The alternation of spices and tomatoes is carried out until the bucket is completely filled with them.
Prepare a brine from the above products and, after cooling it, pour over the tomatoes.
Take a round saucer and place it on top of the tomatoes, pressing down lightly.
Cover the bucket with a lid and leave it in the room for a day. After this time, it will be possible to transfer the pickles to the basement or another cool place where the workpiece can reach the desired condition.

Video: how to pickle tomatoes in a bucket (recipe 1)

Recipe 2 (red tomatoes)

This method of pickling tomatoes can be used both for harvesting in small buckets and for preserving in jars. A characteristic feature of this option can be considered the absence of the usual horseradish leaves in the list of constituents, but if you wish, you can still add them. Finished salting turns out to be quite spicy and salty.

The following components are required:

strong tomato fruits, preferably one size - 4–5 kg;
currant and cherry leaves - 10 pieces each;
a large bunch of dill and parsley;
basil and tarragon - 2 bunches each;
celery - 2-3 bunches;
garlic - 1 large head;
hot pepper - 1-2 pieces (to taste).

To prepare the brine, you will need the following ingredients:

cold water - about 2-3 liters (how much will go into a bucket filled with tomatoes);
coarse salt - 3 liters 9 tbsp. spoons.

Having prepared everything you need, it's time to move on to the direct salting process.

Did you know? Tomatoes help the body absorb glucose and insulin, which is very beneficial for people suffering from diabetes.

It consists of the following steps:

Rinse all prepared fruits and herbs thoroughly and let the water drain slightly.
Rinse a bucket (or other container for pickling) well in warm water, preferably with soda or mustard powder.
Take a knife and, before moving the tomatoes into the prepared bucket, make several small punctures in the petiole zone, that is, where the fruit was attached to the branch. In the bucket, the tomatoes should be punctured down.
With the first layer tightly laid out, take a clove of garlic and cut it into small slices over the tomatoes.
After the garlic, place a few cherry and currant leaves, a small bunch of purple basil, celery, parsley and dill. Place a few sprigs of tarragon on top of the dill.
After finishing with the first layer, take the knife again, make punctures in the tomato fruit and lay out the second layer.
Chop the garlic, place the leaves of currants, cherries, celery, dill, parsley and other herbs that you put on top of the first layer. Also, do not forget about hot peppers, which can be cut into several pieces for convenience.
Lay out the third layer of tomatoes, which will most likely be the last for a food 5 liter bucket. On top, you can sprinkle the tomatoes with another chopped garlic clove and cover with herbs: cherry and currant leaves, celery, dill, basil, parsley (as a result, the tomatoes should be completely covered with herbs).
Prepare a brine, for which 9 tbsp. Of water must be dissolved in 3 liters of purified or well water. tablespoons of salt.
Pour the brine over the tomatoes, just so that it completely covers the fruits and greens.
Take cheesecloth, fold it in several layers and, covering the salting, sprinkle on top with a layer of mustard powder (this will prevent mold).
Fold the edges of the gauze up and press down on top with a suitable inverted plate (in diameter it should correspond to the diameter of the bucket itself).
Cover the bucket with a lid, slightly pressing the plate, and substitute a tray or other container with sides under it, on which the brine that appears during the salting process will collect (the lid does not always adhere to the bucket tightly).

The finished pickling should be immediately taken out to a cool place or placed in the refrigerator, where the tomatoes can be salted well and the bucket lid will not swell.

Video: how to pickle tomatoes in a bucket (recipe 2)

Recipe 3 (green tomatoes)

Salting green tomato fruits is an unusual harvesting option, but with the right approach to completing the task, it can please you with delicious fruits for the winter.

In this case, you will need:

green tomatoes - 4–5 kg;
dill - 3-4 large branches;
celery - 3-4 branches;
horseradish - 4 leaves;
tarragon - 2-3 branches;
currant and cherry leaves - 20 pieces each;
garlic - 2 heads;
coriander seeds - 1 tbsp spoon;
mustard seeds - 1 tbsp. spoon;
bay leaves - 5-6 pieces;
salt - 15-17 tbsp. spoons (depending on the amount of liquid used);
black peppercorns - 0.5 tbsp. spoons;
water - 3-4 liters (not boiled, preferably purified).

Salting is best done in a small five-liter bucket made of food grade plastic, observing the following sequence of actions:

First, wash the baking soda bucket well, rinse the tomato fruits and herbs.
On the bottom of the container, put a few celery sprigs, the same amount of dill, 2-3 torn horseradish leaves, a sprig of tarragon, 5-6 bay leaves, 10 cherry leaves, a few heads of garlic (you don't need to remove the husk). Also, sprinkle 1 full tablespoon of coriander seeds along the bottom of the bucket, a similar amount of mustard seeds and about half a spoonful of black peppercorns or a mixture of peppers.
Place a layer of large tomatoes on the prepared green surface, then another layer of smaller ones.
Cover the tomatoes with a few more bunches of dill, celery, horseradish and minced garlic cloves.
Put the last layer of the smallest fruits on top of the greens.
Prepare the brine. To do this, take 3 tablespoons of salt for 1 liter of water and stir until completely dissolved (for 5 kg of tomatoes, you will need about 3-4 liters of liquid).
Pour the brine over the tomatoes so that they are completely submerged in the liquid.
On top of the vegetables, you need to put oppression (you can use a sturdy plate) and install a load, for which a three-liter jar of water is perfect.

The process of making pickles will take at least two weeks, and all this time the preparation should be in a warm room, preferably in the kitchen. After the specified time has elapsed, you can already take a sample from the salting, serving salted tomatoes both as an independent snack and in combination with various side dishes.

Video: how to pickle tomatoes in a bucket (recipe 3)

What can be served to the table

In winter, pickled and beautifully decorated vegetables can be a real decoration of the festive table, not to mention the possibility of using them as a snack for more modest events. They can be served with mashed potatoes, vegetable casseroles, or as an ingredient in a pizza or pie. Sometimes salted red tomatoes are used to prepare real masterpieces of first courses, like Siberian cabbage soup, and vegetable salads based on them.

Important!When using pickles in cooking, do not forget about the high salt content in them, which will also affect the taste of the cooked dishes. It is likely that some of them will not need to be salted at all.

Workpiece storage rules

Most pickles are almost immediately placed in the cellar or, in extreme cases, on the lower shelf of the refrigerator, however, the latter solution can be considered appropriate only with a small number of blanks. The ideal storage temperature in both situations is considered to be + 1 ... + 6 ° С. If there are no opportunities for long-term storage of salted tomatoes, then they can be preserved.
After five days of exposure in brine, it is drained, and the fruits themselves and all green seasonings used with them are washed with warm water. In this form, they fit into clean jars, and the previously drained brine is brought to a boil. At the end of the procedure, the tomatoes laid in jars must be poured with ready-made brine and rolled up. Of course, the shelf life of rolled pickles will be much longer than the shelf life of vegetables in a bucket.

For beginners, even the simplest salting process can be a daunting task, but over time, every housewife will notice some nuances that make it much easier.

if you want the process of pickling tomatoes to go faster, you need to make a cruciform incision at the base of the fruit;
for greater aroma of the preparation, it is advisable to pre-dry the dill and parsley, due to which, during the salting process, they will reveal their full aromatic potential;
the fruits of ripe and soft varieties of tomatoes should be salted in containers of no more than 50 liters, and hard or green tomatoes - in wooden barrels;
in order not to mash ripe fruits, they are necessarily laid out in layers, each of which must be covered with leaves of cherry, horseradish, currant, basil, dill and other spicy herbs;
the optimal salting time is 2 weeks, after which it is advisable to transfer the tomatoes to another clean container or roll up in jars for longer storage.

In fact, pickling tomatoes in buckets is the easiest way to prepare them for the winter, and in order for the vegetables to be tasty, aromatic and retain their qualities for a long time, you need to control the process, preventing the appearance of mold. Any of these recipes will guarantee you a great winter snack, so try each one in turn.

Calorie content: Not specified
Cooking time: Not indicated

Not everyone is in a hurry to buy salted vegetables in the store, but every housewife considers it a duty to prepare for the winter. How can you not pickle tomatoes when there is an excellent recipe that has been proven for many years. Many times I bought beautiful, attractive tomatoes in supermarkets, but they were so tasteless that it seemed that they were salted only in vinegar and without water. Apparently, such a terrible taste turned out due to the fact that tomatoes are stored for a long time and a lot of essences and other tasteless additives are put in the jar. You can't cook this at home, so use my recipe to salt the pickled tomatoes in a bucket in a cold way. Pay attention to this one too.

Required products:

- ripe tomatoes - 1 kg.,
- garlic - 3-4 cloves,
- dill - 2 umbrellas and 2 fresh twigs,
- cherry leaves - 5 pcs.,
- horseradish leaves - 2 pcs.,
- coarse table salt - 2 tablespoons,
- granulated sugar - 1 tablespoon,
- vinegar - 1 tablespoon,
- water - 1 liter.

Recipe with photo step by step:

Put half of the spices on the bottom of the bucket: some cherry leaves, a leaf of horseradish, a couple of cloves of garlic, dill.

Wash the tomatoes and put them in a bucket. If the tails do not come off, then salt with them together. When tearing off the tails, the tomatoes sometimes burst, and to prevent this from happening, we will leave them without tearing. Then it will be more convenient to get the tomatoes out of the bucket.

Pour in salt, sugar. Cover the tomatoes with the remaining spices. Pour in vinegar and cover with water.

Cover with a lid and let stand in the room for 24 hours. As soon as you hear a sour smell, a fermentation smell, then immediately put it in the refrigerator.

Serve the finished tomatoes. They can be eaten after 2 weeks. The taste of the tomato will gradually change. At first they will be lightly salted, my husband really likes such tomatoes, but in a month the tomatoes will take in the whole marinade and will be truly salty, vigorous and sour. I really love such well-salted tomatoes, so it’s me who’s eating the whole portion. The first, the top part of the tomato is eaten by the husband, and I already eat what will be below. The most delicious tomatoes will remain there. Be sure to prepare such.

Enjoy the taste of natural salted tomatoes that have been cold cooked. For those who have a basement or a cellar, this method of pickling a tomato is very good, since before the New Year you can eat delicious salted tomatoes and do not worry that the cans will not be enough and will blow up. Sometimes the seams with cans explode and deteriorate, but here everything remains intact. Bon Appetite!

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