How to pickle tomatoes in banks for the winter in a cold and hot way, and why the tomato "likes" carrots

Salting is a common method of preservation, through which you can eat vegetables until spring. Sodium chloride blocks the growth and reproduction of microorganisms that provoke decay. The technology of this method is almost the same for all vegetables, but tomatoes require a special approach. What recipes for salting tomatoes for the winter to choose, and how to make the taste of the piece unforgettable?

1 hour
10 servings
Easy to cook

The content of the article

It is hard to believe that even a couple of centuries ago this vegetable in Russia was considered to be an inedible and useless overseas “wonder”. Even there was an erroneous opinion about the toxicity of the fruit. But today agriculture has more than 2 thousand species. How to understand such a variety and choose the "right" tomatoes? Indeed, when salting is so important to preserve the shape and juiciness of the vegetable.

Salting tomatoes for the winter: "tomato" subtleties

Tomatoes, unlike some vegetables, for example, cucumbers or zucchini, have their own unique bouquet of taste. In order not to muffle the taste and aroma of tomatoes, when salting, you need to use about two times less spices than when preserving the same cucumbers. Quality tomato pickling requires following four rules.

  1. Do not use large containers. Hard cucumbers can be salted in large containers, even in a barrel. For tomatoes, it is desirable to use smaller dishes - containers of 1-10 liters. Since under their own weight, they are deformed.
  2. Make a stronger pickle. Sugar concentration in tomatoes is higher than in cucumbers, therefore more salt is needed for preservation. Traditionally, the brine for green fruits is done, respecting the ratio of 300-400 g per 5 liters of water, and for ripe fruits - 250-350 g.
  3. Correctly calculate the ratio. Usually, the number of fruits and brine occupy half the volume of the dishes: 1.5 kg of fruit and 1.5 liters of brine are placed in a three-liter container. Deviation from this indicator per 100 g (or 100 ml) is allowed with increasing or decreasing the density of the masonry.
  4. Take into account the duration of the fermentation process. Fermentation lasts about two weeks at a temperature of 15-20 ° C (with the cold method). This is due to the fact that tomatoes, especially the unripe, accumulate toxic substance - solanine.
Store pickles is recommended at a temperature of 0-2 ° C.

Choosing a "pot-bellied" vegetable ...

Choosing "material" for future harvesting, carefully inspect the fruit. In the course must go unspoiled, the skin of which has no damage. It is worth paying attention to two more nuances.

  1. Preference plum form. Taki fruits are covered with dense skin, which does not allow them to deform during preservation, and at the same time they are juicy and fleshy inside. The following tomato varieties are perfect for salting: “Humbert”, “Mayak”, “Gribovsky”, “Torch”, “Novelty”, “De Baro”, “Titan”, “Ermak”, “Bison”.
  2. Degree of maturity. Perfectly keep the shape of green tomatoes, as well as the average degree of ripeness. However, it is possible to salt and mature, red fruits, however, you need to be careful with them.
Tomatoes are better salted, if you put in one jar the fruits of the same variety and about the same size.

... and other ingredients

In addition to tomatoes, salting needs water and salt. Normal cooking, iodized can not be used. The originality of the workpiece is achieved through the spices. Tomatoes are perfectly combined:

  • dill;
  • Red pepper;
  • parsley;
  • celery;
  • garlic;
  • tarragon.
To keep the tomatoes strong and elastic, oak and cherry leaves, which contain a large amount of tannins, are thrown into a container with pickling.

Technology: 3 ways

Before embarking on salting is necessary to carry out preparatory activities. Before salting the tomatoes in the jars for the winter, the tomatoes should be thoroughly washed, without damaging the peel, spread out on towels and wait for drying, and then carefully remove the stem. All other vegetables from the selected recipe, greens and leaves are also thoroughly washed and freed from excess water. The pickling containers and lids should be washed with soap or soda, sterilized. If vegetables are salted with the cold method, sterilization of containers is not necessary. There are three ways to salting:

  • – используется рассол комнатной температуры; cold - use brine at room temperature;
  • – используется кипящий рассол; hot - used boiling brine;
  • – целые плоды засаливаются в томатном пюре. without brine - whole fruits are salted in tomato puree.

Each of these methods has its own specifics, which is reflected in the table below.

Table - Features salting methods

Method Features
Cold - Fruits are not deformed;
- long fermentation process (6-14 days);
- sterilization of cans is not required;
- in vegetables there are more useful substances
Hot - Tomatoes can deform and crack;
- the method is more suitable for green fruits;
- part of the nutrient is lost;
- need sterilization cans;
- there is no fermentation process
Without brine - Sterilization of cans is necessary;
- the billet is juicy;
- the method is great if a lot of cracked and overripe fruits

7 cold methods ...

In the recipes suggested below, except the last one, the brine is prepared equally. Salt, for better dissolution, is poured with half a glass of hot water, diluted with the remaining volume of prescription cold. The brine is settled and filtered through gauze folded in several layers.


Features This “grandmother's” recipe has remained unchanged for several generations. The main rule is tomatoes and nothing but them. Well, except that a couple of spices for flavor.


  • main ingredient - 1.5 kg;
  • water - 1.5 l;
  • salt - 150 g;
  • hot pepper - one pod;
  • dill - 50 g;
  • parsley, tarragon and celery - 15 g;
  • currant leaves - two pieces.


  1. Make a pickle.
  2. A third of all green folded in a jar.
  3. Put the tomatoes, alternating them with greens.
  4. Pour brine.
  5. Close the lids and hold for two weeks at 15-20 ° C: the brine should be cloudy during this time.
  6. Clear the surface of tomatoes from foam and mold, add fresh brine to the container.
  7. Roll up and put in cool storage.
You can add chopped onions to the pickles.

Lecho of tomatoes and peppers in a jar

With bell pepper

Features Any spices in this recipe, as in any other, can be changed to your taste, but the salt concentration can not be adjusted.


  • main ingredient - 10 kg;
  • water - 8 l;
  • salt - 0.5 kg;
  • sweet pepper - 250 g;
  • hot pepper - one pod for each jar;
  • garlic - 30 g;
  • dill - 150 g


  1. Prepare the pickle.
  2. Pepper sweet peeled from the seeds and peduncles, cut into strips, remove the peel from each garlic clove.
  3. Put in jars the main ingredient, alternating with layers of greens, bell pepper and garlic.
  4. In each container, if desired, put a pod of hot pepper.
  5. Pour the brine and close.
  6. To sustain 10-12 days at 15-20 ° C.
  7. Peel the tomatoes from the mold and foam, add fresh brine in the container.
  8. Roll up

With horseradish and garlic

Features Such preservation can be made more acute if you double the amount of horseradish and cut the hot pepper before putting it into the jar. In this case, you need to add 200 g of dill, and take the salt is not 400, but 600 g.


  • main ingredient - 10 kg;
  • water - 8 l;
  • salt - 400 g;
  • garlic - 150 g;
  • horseradish root - 20 g;
  • tarragon - 25 g;
  • hot peppers - a pod for each jar.


  1. Make a pickle.
  2. Remove the peel from horseradish, cut into large pieces, free the cloves of garlic from the husk and cut it in half. Put the tomatoes in jars, alternating with greens and seasonings.
  3. In each container, if desired, put hot peppers.
  4. Pour the brine and leave in a warm room for 12 days.
  5. Peel tomatoes, top up with fresh pickle, roll up and place in coolness.


Features Tomatoes, pickled with cinnamon, have a spicy, warming taste. Other spices can be added to this preparation, but it is better to do without dill, so as not to kill the oriental flavor.


  • main ingredient - 10 kg;
  • water - 10 l;
  • salt - 0.5 kg;
  • cinnamon - one and a half small spoons;
  • bay leaf - 5 g.


  1. Tomatoes are put in jars, between vegetables placing laurel and cinnamon.
  2. Pour brine, close.
  3. Keep 10-12 days at 15-20 ° C.
  4. Peel the fruit, add fresh brine, roll up.

With green fruits

Features This preparation can be done without heat treatment of the fruit, but then they will turn out to be harsh for an amateur.


  • green tomatoes - 10 kg;
  • water - 5 l;
  • salt - 250 g;
  • sugar - 200 g;
  • dill - 200 g;
  • currant leaves - 100 g


  1. Make a pickle.
  2. Tomatoes parts to keep in boiling water for one or two minutes, then cool with running water.
  3. Cooled tomatoes spread on banks mixed with greens.
  4. Pour sugar into each container and pour in brine.
  5. In a warm place to leave for six to seven days.
  6. If necessary, clear the fruit, pour fresh brine into the container.
Salted green tomatoes are a popular dish in Georgia. Harvested according to the described recipe, they are fragrant and crispy.

With carrots

Features Carrots will not let the tomatoes sour. Therefore, salted tomatoes in a cold way can be in a bucket or a large enamel saucepan. It is not necessary to remove the stalk from tomatoes, it will help the fruit to keep its shape.


  • tomatoes and carrots in a ratio of 10: 1;
  • salt at the rate of 0.5 kg per bucket of water;
  • garlic, bay leaf, parsley, hot pepper and other spices to taste.


  1. Make a pickle.
  2. Tomatoes put in a prepared pot, pouring carrots and spices crushed on a coarse grater.
  3. Pour the vegetables with brine.
  4. Cover the blank with a cloth made of natural material on top, put a large wooden chopping board, press it with a load.
  5. Place the container in a cool place. Thus, tomatoes can be stored throughout the winter.
As soon as the mold appears on the vegetables, it should immediately be cleaned with a clean napkin.

With cloves

Features For this method, the brine is prepared in a special way. In the full volume of water you need to stir the salt, sugar, add laurel. Boil for about five minutes, then cool.


  • main ingredient - 1.5 kg;
  • water - 2 l;
  • garlic - three or four cloves;
  • hot pepper - pod;
  • parsley - two twigs;
  • dill - two umbrellas;
  • leaves of cherry and currant - three pieces each;
  • carnation - two or three buds;
  • mustard beans - a small spoon;
  • allspice - two peas;
  • bay leaf - two pieces;
  • salt - 4 large spoons;
  • sugar is a little spoon.


  1. Prepare the pickle.
  2. Put some greens in a jar, then tomatoes, put pepper between the fruits. Top vegetables with greens and sprinkle with mustard.
  3. Pour brine. Close the jar.
  4. Put in the cool for three weeks.
A teaspoon of citric acid can be mixed in the pickle along with the sugar and salt. This will give the tomatoes a characteristic sourness and extend the shelf life of the workpiece.

Canned tomatoes in a jar of garlic and spices

... and 5 hot

When implementing the hot method, experienced housewives recommend that each tomato should be punctured with a toothpick or a needle near the stem of each tomato before putting the vegetables in the jars. Such a measure will prevent cracking of the fruit.


Features This method can be conserved tomatoes with apples, plums and even beets. To do this, the components are laid out in the following sequence: half greens, apples (or other fruits or vegetables), tomatoes, the remaining greens.


  • main ingredient - 2-3 kg;
  • water;
  • salt - two large spoons;
  • sugar - two or four large spoons;
  • Vinegar 9% - a big spoon;
  • leaves of cherry, horseradish, currant;
  • parsley;
  • dill;
  • garlic, black peppercorns to taste.


  1. Send half of the leaves and greens, garlic and pepper in jars, then put the tomatoes, and on top again a layer of leaves and greens.
  2. Pour in boiling water, wait five minutes.
  3. Gently pour the water into the saucepan, stir in the sugar and salt and simmer for five minutes. At the end, enter the vinegar.
  4. Pour brine into the banks, roll up.
  5. Turn upside down, placing them on a tray or on a baking sheet. After final cooling, remove to cool storage.
Banks can be sterilized in any way: in the oven, multi-cooker, microwave or steam bath.

With carrot tops

Features A jar of tomatoes salted in this way will have not only an unusual appearance, but a very original and memorable taste. It is desirable to take the tops from large vegetables.


  • the main ingredient is 15-20 medium-sized pieces;
  • water - 1 l;
  • salt - a large spoon;
  • sugar - four large spoons;
  • Vinegar 9% - a big spoon;
  • tops of carrots - four to five twigs;
  • Aspirin - one tablet.


  1. Put a piece of carrot tops in a quart jar.
  2. Fill the container with tomatoes.
  3. Cover with small sprigs of tops.
  4. Pour water into a saucepan, stir in sugar and salt, boil and let stand on medium heat for three to four minutes.
  5. Pour brine into tomatoes, cover and leave for 10-15 minutes.
  6. Gently pour the liquid into the pan, boil again and let stand over medium heat for five minutes. The container with vegetables should be covered with a lid.
  7. Pour the pickle in the jar, wait seven to ten minutes.
  8. Drain the liquid in a saucepan and boil for five minutes.
  9. Crush the aspirin tablet and pour the powder into the jar.
  10. Pour the solution into the tomatoes, pour vinegar into the container, cover with a lid.
  11. Let stand, rotating the jar from side to side, to release excess air.
  12. When all the air bubbles come out, twist the jar, turn it upside down and cover it with a blanket.
  13. In a day, remove to storage. The stock will be ready in two or three months.
If you salt the tomatoes with aspirin, the tomatoes will be stored longer, and the jar will not “explode”.

In the pan

Features You need to wash the pot thoroughly with soda or laundry soap and pour boiling water over it.


  • the main ingredient - how much will go into the pan;
  • salt at the rate of 350 g per 5 l of water;
  • spices to taste: garlic, black peppercorns, basil, mint, cherry and currant leaves, dill.


  1. Send the tomatoes into the pan, shifting the fruits to the spices, there must be a layer of green on top.
  2. In the water, dissolve the salt, put on the fire and boil for five minutes.
  3. Tomatoes, placed in a pot, cover with a large plate (in diameter it should be approximately equal to the diameter of the inner walls of the pan) and pour brine into the container directly over the plate to the edges.
  4. Close the pot with a lid.
  5. Put in the cool. Tomatoes will be ready in a month.
Salting tomato in a hot way does not allow to store vegetables for a long time in a saucepan. It is advisable after the tomatoes are ready, lay them in banks.

With garlic filling in honey brine

Features Salted tomatoes in jars will get an exotic flavor if you prepare them with honey.


  • the main ingredient - how much will go into a three-liter jar;
  • salt - two large spoons per liter of water;
  • honey - 1.5 large spoons per liter of water;
  • parsley and garlic - to taste.


  1. Chop garlic with a press and mix with chopped parsley.
  2. Cut a stalk from a tomato with a sharp knife, making a depression to the middle of the fruit.
  3. In the resulting "pits" push a mixture of garlic and greens.
  4. Tomatoes send to the bank.
  5. In the water, stir the salt and honey, boil.
  6. Drain the brine in a jar, wait ten minutes.
  7. Gently pour the liquid into the pan, boil.
  8. Pour into a jar, screw cap.

Express recipe

Features For stomach problems, it is better to use recipes for salting tomatoes without vinegar. The described option is perfect for this, while conservation will be ready after a few days. The peculiarity of the method is that not whole, but chopped tomatoes are salting.


  • tomatoes - 2 kg;
  • water - 5 l;
  • salt - two large spoons;
  • garlic - head;
  • sugar - ten large spoons;
  • dill - a bunch;
  • hot pepper to taste.


  1. Send dill, pepper and garlic to the jar, and tomatoes cut in two on top. Top with the second part of greens and garlic.
  2. Boil water, stir in sugar and salt, leave on medium heat for five minutes.
  3. Pour brine into the container with the workpiece, close the lids.
  4. To sustain the day at 20 ° C.
  5. Keep cool. After three days the salting is ready.
When celery is added as a spice, you can get a special, unconventional taste of salted tomatoes.

Marinated tomatoes in a bowl on the table

Without brine

Harvesting salted tomatoes without brine involves an additional step: the preparation of tomato puree. This is where “illiquid” in the form of battered and cracked fruits come in handy, which will not fit as the main ingredient in other methods.


Features Tomato paste for this recipe is prepared from blender-processed overripe vegetables. Pre-fruit need to remove the skin.


  • whole tomatoes - 5 kg;
  • tomato mass - 5 kg;
  • salt - 250 g;
  • currant leaves - 15-20 pieces.


  1. Spread the leaves on the bottom of the cans, then put the tomatoes, salt the fruit, then the leaves again, the main ingredient again and salt again. Continue until the containers are full.
  2. Pour tomato paste into container.
  3. Close the jars and hold for six to seven days in a room where the temperature is maintained at 15-20 ° C, then transfer the containers to storage in a cool place.

With mustard

Features Salted tomatoes with mustard captivate delicate spiciness. In addition, mustard acts as an additional preservative.


  • whole tomatoes and tomato puree - 5 kg;
  • salt - 150 g;
  • currant leaves - 125 g;
  • mustard powder - half a small spoon.


  1. Make mashed potatoes from cracked and overripe tomatoes by processing the fruit in a meat grinder. Peretert mass through a sieve to release from the seeds and skin.
  2. Cover the bottom of the cans with leaves, lay out a layer of whole tomatoes, sprinkle with the mustard mixed with salt. Then repeat the sequence: leaves - tomatoes - a mixture of salt and mustard. Continue until the banks are full. The final layer must be leaves.
  3. Pour billet tomato puree.
  4. Cap the lids, soak for six to seven days at a temperature of 15-20 ° C, then store in a cool place for storage.

They say that if they dream of salted tomatoes - wait for a change, and unfavorable ones. Therefore, it is better to enjoy pickles not in a dream, but in reality. Moreover, in order to salt the tomatoes for the winter, neither culinary talents nor exotic ingredients will be required. A bit of free time and a couple of interesting recipes - and the original preparation is ready.

Reviews: “Almost like grandma did”

I can preserve tomatoes according to a similar recipe, in a sense, the proportion of salt-sugar-vinegar. I put tomatoes, some onion rings, carrot slices, garlic, hot red pepper a slice (or more - if hot), a couple of slices of red sweet pepper, pepper and laurel, and from the green I put only celery - a very fragrant and tasty pickle then in jar.

, Belli $ ,

For the second year I have been making such tomatoes - very, very tasty! and that, personally for me, it is very important, always a stable result - on the 4th day the tomatoes are perfect) there has never been a mold. And even my terribly fastidious mother said: “Amazing! almost like grandma did in my childhood)) "

, marra_odessa ,

The most difficult thing is to prepare jars, lids and all the ingredients, the process of pickling and canning itself takes very little time. On 1 l jar takes about 0.5 kg of tomatoes and 0.5 l of marinade. The exact volume will depend on the size of the tomatoes.

, Sasha ,

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