Salted tomatoes for the winter — 5 cooking recipes without sterilization
Dear housewives! Here comes the autumn time — the time of preparations for the winter! Earlier, in a previous article, I told you how to cook pickled tomatoes for the winter. And now I want to share with you recipes for making salted tomatoes for the winter. This is a great option for salting vegetables, it is very simple and convenient in execution. It is great to eat at any time of the year.
There is one of the prerequisites. It must be done. To get excellent results, it is important to use natural products. Of course, homemade tomatoes are best suited. All utensils should be sterile to avoid damage to the workpiece. The rest should be done according to the instructions. Fulfilling all these requirements, you will do everything with ease. You will be satisfied with the result.
Get down to business! Cook with great pleasure! Please yourself and your loved ones with delicious and natural preparations for the winter! Successes to you in the kitchen and great mood!
Simple but amazing salad. You can do it all year round. However, it will be the most delicious only from a freshly harvested, hand-grown crop. He is not ashamed to put on the table. He will only decorate it. This appetizer is to the taste of lovers of pickled tomatoes especially.
- Tomatoes — 1.5 kg
- Dill — 1 bunch
- Garlic — 2 — 3 cloves
- Salt — 5 tbsp. no slide
- Sugar — 5 tbsp. no slide
- Drinking water — 2.5 l
- Parsley — 1 bunch
- Celery stalk — 1/3 of the bunch
Tomatoes choose firm and elastic. At the same time, they must be completely ripe. Medium size. Rinse and dry them
In order to provide them with uniform prosyl, it is necessary to cut small indentations in the area of attachment of the stem
Peel and rinse garlic. Cut it as long as possible
Prepare all the necessary greens. Celery cut into large pieces. The length of each should be about one and a half — two centimeters
Parsley, dill and celery top cut as large
Pour into a deep pan clean water. Put on the fire and bring to a boil. A few minutes before the liquid boils, put celery, salt and sugar in it
Chopped celery should not be boiled for a long time. Therefore, it is enough to hold it in boiling water for about thirty seconds. Then remove from pan. Brine leave to boil on
Now you can fill the jars. Put in a small amount all the prepared vegetables, including scalded celery. Tomatoes are laid out with pitted to the top
It is desirable to alternate product layers. Repeat each of them twice — three times
Each sterilized and filled can fill with hot pickle. The remaining liquid can be refilled the next day. In case the pickle absorbed the vegetables in itself
Cover the jar with a lid, a plate. Leave in this position for a day.
In a day the fermentation process must begin. It indicates the presence of bubbles. Cover the container with a nylon cover and store in cold storage.
The next day, you can try the pickled tomatoes. You can also store them in the cellar
Bon appetit, the best mood and excellent preparations!
I suggest you consider a simple recipe for salting tomatoes with apples for the winter. Delicious! Try it for sure!
- Sour apple — 3 — 4 pcs
- Tomatoes — 1.5 kg
- Salt — 50 g
- Sugar — 50 g
- Bay leaf — 3 — 4 pieces
- Black Peas — 10 — 12 pcs
- Drinking water — as needed
It is advisable to use small-sized tomatoes for pickling
Each apple washed, divided into several parts, that is, about 8 — 10 parts. Extract seeds from fruits
Banks thoroughly wash, dry, sterilize in any convenient way. Put sliced apples on the bottom of the cans, then — the purest tomatoes
Put water on fire. Boiling water pour the contents in the banks. Leave for 10 minutes. At this time, boil the metal lids.
When the specified time passes, drain the water from the cans into the pan, using a special cover for preservation
Add another 50 ml of water to the liquid, add salt, put sugar, black peppercorns, bay leaf
Boil, boil for one minute after boiling. Pour the prepared brine into the jars, equally distributing the bay leaf and black pepper peas
Cover with sterile metal caps.
Cover each container with a special key.
Turn over the cans, cover with a blanket. Wait until the banks are salted with salted tomatoes and apples
Store in a cool place! Have a good winter!
The original recipe for salting green tomatoes for the winter
It turns out that green tomatoes can make a lot of great preparations. Here is a recipe for creating one of the blanks for the winter. Make your stocks for the winter more diverse. I advise!
- Green tomatoes — 2 kg
- Parsley — 1 bunch
- Dill — 1 bunch
- Sweet pepper — 600 g
- Carrots — 300 g
- Garlic — 150 g
- Salt — 3.5 tbsp. l
- Water — 1.5 L
Remove the husks from the garlic, then chop it with a blender or skip through a press
Rinse carrots, peel, chop or blend through a fine grater
Peel the seeds out of sweet pepper, remove the stems, divide the vegetable into parts, then chop it using a blender. If a liquid forms in the mass, drain it.
Wash greens thoroughly, dry a little, chop. Combine all prepared components in a bowl, add to the mass 0.5 tsp salt. To mix everything
Rinse the tomatoes well under running water, choose fruits without defects
Each green tomato is notched in the center, but not brought to the end with a knife. Using a teaspoon cut, extract some of the pulp from the tomatoes.
Prepare the filling fill the voids in the tomatoes. For brine in cold water, dissolve 3 tbsp. salt
Take so much water that all tomatoes are covered with liquid!
Pour the brine stuffed green tomatoes. Place a small yoke on top, for example, lay a large flat plate. At room temperature in a week, tomatoes, salt it right. Then they should be placed in a cellar or a refrigerator for best storage, then they will stay with you until spring, if you do not eat them before! All successful blanks! Let everything be with a bang!
This is a terrific version of salting tomatoes with mustard for the winter! Try it, you will be exactly satisfied with the result!
- Fine-cut small tomatoes — as needed
- Black pepper peas — 3 pcs
- Bay leaf — 1 pc
- Garlic — 2 cloves
- Sugar — 50 g
- Salt — 60 g
- Mustard (powder) — 2 tbsp. l
- Horseradish Sheet — 1 pc
- Dill — 1 umbrella
- Cherry leaves — 2 pieces
- Currant leaves — 2 pieces
- Water — as needed
Boil water in advance, cool. Bank carefully rinse, sterilize. Put washed garlic, horseradish, currant leaves, cherries, and bell pepper on the bottom of the sterile container.
Wash tomatoes under running water, pierce with a toothpick near the location of the stalk. Put prepared tomatoes in the middle of the jar, add mustard powder, sugar, salt.
Next, report the punctured tomatoes right up to the neck. Pour the contents in the jar with cool water. Close the container with a nylon cover, shake the container so that all ingredients are evenly distributed throughout the container.
Then open the lid, put a jar of pickle in a warm place for 3 days.
When this period of time has passed, the jar should be completely closed with a lid, put into the room for permanent storage of blanks.
More often please your family with yummy, cook with pleasure!
I suggest you to get acquainted with one more option of cooking salted tomatoes for the winter in the bank. The method is good because tomatoes can be stored at home. This is very convenient for those who do not have a cellar. I recommend that you familiarize yourself with the video recipe. Following the link, take advantage of its recommendations and make the same harvesting for the winter! Everything is very simple! The result is stunning! Try it, everyone will be delighted!
So you looked at a few recipes for cooking salted tomatoes for the winter. It remains to choose the option that more like it. Take advantage of it and enjoy the excellent result! Excellent storage of your blanks! Be healthy and always stay positive in any weather!