How to salt tomatoes in banks for the winter


Salting tomatoes for the winter is one of the most interesting and most useful types of tomato harvesting. Indeed, in salted or pickled fruits, both the natural taste and the special tenderness of the product are preserved, in contrast to pickled vegetables made with vinegar.

How to pickle tomatoes for the winter

The phrase "salting tomatoes" invariably conjures up luxurious oak barrels, in which the sacrament takes place - the transformation of tomatoes under the influence of salt, sugar and spices into a salty product. But in modern small apartments such barrels even accommodate, and then there is nowhere. Moreover, it is not easy to find such containers now, and they are very expensive. Therefore, for many decades, various glass containers have been particularly popular for salting tomatoes. It can be of various sizes: from 0.5 l to 5 l, or even 10 l. Although the most popular are the three-liter and liter jars. Indeed, in the first you can cook an excellent dish based on the festive table, and salty tomatoes, made for the winter in one-liter jars, are suitable for regular use by a small family of 2-3 people.

In addition, it is even easier to cook salted tomatoes in cans than in barrels - there is no need to use the yoke. And the distribution of the fruit when salting in many banks provides some additional insurance. If suddenly in one pot tomatoes are sour for any reason, then it will not affect other containers.

Attention! In banks, ripe fruits are less deformed during pickling than in large containers.

As for the choice of the fruits themselves for salting, then there are the following rules, which it is desirable to adhere to:

  1. Usually, oval-shaped tomatoes are selected for pickling, the so-called cream: De Barao, Watercolor, Giant Cream, Rocket, Chio-Chio-San and others.
  2. In principle, tomatoes are suitable and other forms, if they have a dense skin and fleshy flesh.
  3. It is better to select unripe fruits, since ripe tomatoes require particularly careful handling during the pickling process and often lose their shape.
  4. Even green tomatoes can be salted, but fruits with damage from diseases or for other reasons should be discarded.
  5. For salting in the banks for the winter according to different recipes, it is more convenient to use tomatoes of small or medium size. From the fruits of giants it is better to prepare the juice, or if they are distinguished by dense pulp, then preserve them in slices.
  6. Regardless of the recipe, tomatoes for billets for the winter should be collected in dry weather and stored before processing laid out on a horizontal surface in one row.
  7. If there is such an opportunity, it is better not to mix tomatoes of different varieties in the same container - they may behave too differently.
  8. To avoid cracking of fruits when salting, they are usually punctured in several places with a toothpick.

If we compare the technology of salting tomatoes with pickles, the processes are very similar, but there are some differences:

  1. Because of the higher sugar content in the tomatoes, they need more salt. According to the classic recipe, brine for ripe fruits is prepared using 500-600 g of salt per 10 liters of water. When salting the green tomatoes, salt will require even more - 600-800 g per 10 liters of water.
  2. Since tomatoes have a more pronounced taste and aroma, they will need less spices and seasonings. Attention! But to preserve the strength and elasticity of the fruit, as well as when salting cucumbers, use the leaves of oak, cherry and horseradish.

  3. Fermentation process in tomatoes proceeds more slowly than in cucumbers, therefore, it takes much more time to pickle. On average - about two weeks, if the fermentation temperature is within + 15 ° С + 20 ° С. And at temperatures from 0 to + 5 ° С, pickling tomatoes can last from 1.5 to 2 months.

How much salt is needed per liter jar of tomatoes

The calculation of the number of tomatoes per glass container is quite simple - densely packed fruits, as a rule, occupy half the volume of a jar. Although depending on the size, they can fit more or less. Accordingly, one jar requires half the brine by volume.

Important! It should only be borne in mind that banks usually contain a larger amount of liquid than is provided for by their official volume.

The standard three-liter can accommodates not 3 liters at all, but more than 3.5 liters, if you pour the liquid on the very neck. Therefore, brine is usually prepared a little more than necessary.

The easiest way is to pickle tomatoes in one-liter jars, since the contents of 1 container usually suffices for just one meal. And, considering that 1100 ml of liquid is placed in the jar under the neck, you will need:

  • about 500g medium sized tomatoes;
  • 600 g of brine.

As for salt, it is quite easy to remember the proportions, as it is standard for 1 liter jar exactly 1 tablespoon of top is consumed. It is undesirable to reduce the amount of salt, since this may adversely affect the safety of tomatoes. But to slightly overdo it with this spice is not too scary, since it is believed that tomatoes will not take more than the amount they need to ferment.

The classic recipe for salted tomatoes in the banks for the winter

To salt the tomatoes in the banks for the winter according to the classic recipe you will need the following components:

  • 1.4 kg of tomatoes;
  • about 1 liter of water;
  • 4 cloves of garlic;
  • 25 grams of sugar;
  • 1 tbsp. l dill or cumin seeds;
  • 2 sheets of horseradish;
  • 50-60 g of salt.

From this amount of ingredients you get about 2 liter jars of pickled tomatoes.

For any recipe for salting tomatoes in jars, glassware is thoroughly washed before use and sterilized over steam or using modern kitchen appliances: aerogrill, microwave, sterilizer. Cover for canning enough to boil for 5-8 minutes in water.

Tip! Salt for pickling tomatoes use stone or sea. But you should avoid all sorts of supplements.

Tomatoes, fresh spices and herbs are rinsed in cool water and dried a little.

The process of salting a tomato per liter of brine is as follows:

  1. At the bottom of the cans place 1 sheet of horseradish, other aromatic herbs and others, prepared according to the recipe of the spice.
  2. Selected and prepared fruits are placed on spices as closely as possible.
  3. Part of the cooked spices are placed in the middle of the jar, and tomatoes are also covered with a sheet of horseradish on top.
  4. A liter of water is heated to + 100 ° C, 60 g of salt and 25 g of sugar are added and boiled until they are completely dissolved.
  5. The brine is cooled and filtered, and then they are poured fruits in banks on the very neck.
  6. Cover with plastic lids and leave for 3-4 days to enhance fermentation.
  7. If there is a cold cellar where you can store a virtually unlimited number of jars with blanks, then it is better to send the salted tomatoes right there. They will be ready not earlier than in 40-45 days.
  8. If storage space with a temperature of about 0 + 5 ° C is limited, then after fermentation at room temperature for about 5-6 days, it is better to roll up the banks with tomatoes.
  9. To do this, the brine is drained and boiled for about 2-3 minutes. Seasoned tomatoes are rinsed with hot water and placed in newly sterilized jars.
  10. Pour hot brine, allow to stand for 5 minutes and re-merge the brine, using special caps with holes.
  11. The brine is heated to a boil, tomatoes are poured over them and they are screwed with sterile caps.
  12. Banks with salted vegetables are cooled in an inverted form under a blanket, and then placed in storage.

How easy it is to pickle tomatoes for the winter

You can pickle tomatoes for the winter and a very simple recipe. For this you only need:

  • 1.5 kg of tomatoes;
  • 1 l of water;
  • 80 grams of salt.

Spices can be used any at will, but you can not use at all.

  1. To prepare for this recipe in a jar you need to put a plastic bag, equal in size or slightly larger than its volume.
  2. Put tomatoes in a package and pour salt and water in a pre-prepared brine.
  3. After the bag is filled, its free end is compressed to release excess air and firmly tied.
  4. To ensure sealing, the ends of the package are melted with a hot iron.
  5. After that, the jar can be closed with any lid and placed in a cool place.
  6. Salted tomatoes will be ready in a month and a half.

How to salt tomatoes for the winter in banks

Many people think about how to salt the tomatoes for the winter, so that they turn out to be as natural and tasty as possible, but at the same time meet the whole harvesting process in 1 day. For this there is such a simple recipe.

It will take:

  • 2 kg of dense tomatoes;
  • 50 g parsley root;
  • 2 bay leaves;
  • 4 cloves of garlic;
  • several horseradish leaves;
  • 100 g inflorescences of dill;
  • 5 black peas;
  • at least 50 grams of salt or more to taste.

Manufacturing technology resembles pickling tomatoes by pouring twice, but without adding vinegar.

  1. Parsley peeled and cut into small pieces.
  2. At the bottom of the cans are placed chopped inflorescences of dill, bay leaf, black pepper peas, garlic and part of the rhizomes of parsley.
  3. Next put tomatoes, somewhere in the middle making another layer of spicy rhizomes.
  4. On top of the tomatoes covered with a sheet of horseradish.
  5. Banks are poured with boiling water to the very top, set aside for 10-15 minutes.
  6. With the help of special covers with holes, the hot water is drained, and brine is prepared on its basis.
  7. They again poured tomatoes with spices and banks immediately rolled up with sterile caps.

You can taste tomatoes salted according to this recipe in 2-3 weeks, but they become especially tasty after a month or two.

Salted tomatoes in jars with herbs and garlic

If the ingredients of the previous recipe add another 50 g of parsley, dill and basil, and garlic take a small head, you can get a spicier taste of ready-made salted tomatoes.

How tasty salt tomatoes for the winter with horseradish

You can even everything else listed in the recipe above, add another 1-2 small horseradish rhizomes. Cutting them into small pieces and placing them in jars with parsley rhizomes, you can ensure that the salted tomatoes are sharp and strong in consistency.

Salted tomatoes for the winter: a recipe with tarragon

A peculiar taste and fragrant aroma will add a few sprigs of tarragon to salted tomatoes. The manufacturing techniques are similar, and the ingredients for this recipe are prepared as follows:

  • 5 kg of tomatoes;
  • 80 g of dill;
  • 3 heads of garlic;
  • 30 g of tarragon;
  • 4 liters of water;
  • 200 grams of salt.

How to pickle tomatoes in jars with celery and hot pepper

But for lovers of sharp billets, the recipe for salted tomatoes, consisting of the following ingredients, should definitely come to taste:

  • 5 kg tomato;
  • 8 pieces sweet pepper;
  • 2 pods of hot peppers;
  • 150 g of celery;
  • 100 g dill greens and inflorescences;
  • 4 liters of water;
  • 250 grams of salt.

How to pickle tomatoes with cloves and cinnamon

But this recipe can strike with its originality, because tomatoes are obtained rather than salty, and sweet.

Find and prepare:

  • 2 kg of tomatoes;
  • 50 g of black currant leaves;
  • 400 g of sugar;
  • 2-3 g of allspice ground pepper;
  • 1 stick of cinnamon (or 2 g ground);
  • 2-3 buds of cloves;
  • 40 grams of salt.

Pickled tomatoes for the winter with vinegar

Salting tomatoes differs from pickling in that neither vinegar nor any other acid is commonly used in this process.

Comment! The preservation of the billet is provided by the preservative action of lactic acid, which is formed during fermentation when lactic acid bacteria interact with natural sugars of vegetables.

A certain amount of salt contributes to the normal course of the process. Adding vinegar helps to speed up the processes, and also increases the reliability of preserving salted vegetables for quite a long time. Recipe for salting tomato with vinegar.

  • 1 l of water;
  • 50 g of salt and sugar;
  • 600 g of small tomatoes;
  • 1 Bulgarian pepper;
  • 50 g of any greens;
  • 3 cloves of garlic;
  • 25 ml of table 9% vinegar.

When salting tomatoes for the winter with vinegar, the usual technology of double filling is used, which was described in detail in the recipes above.

Salting tomatoes for the winter in cans with vegetable oil

For better preservation of salted fruits, they pour vegetable oil on top of the neck before seaming. So, when salting tomatoes, about 1 tablespoon of vegetable oil is put on a 1 liter jar. The taste of ready-made tomatoes, obtained according to this recipe, is more delicate.

Terms of storage of tomatoes, salted in jars

Tomatoes that have been salted and covered with plastic lids should always be stored in a cold place at a temperature not higher than + 5 ° C. Those that were rolled up under the tin lids, can perfectly survive until spring in the conditions of an ordinary storeroom, where there is no light and it is not very hot.


Salting tomatoes for the winter is a great way to preserve the natural taste and even increase the beneficial properties of tomatoes, to be able to enjoy them in the middle of winter.