The theory of an ideal snack is that the snack should be simple, affordable, tasty, and the pickle should be treated with it in the morning. I will not argue that the most ideal appetizer is, it’s not a shame to put it on the table, and if it’s eaten, it’s not a pity! This is a classic. But remember, what is more pleasant to have a snack? Cabbage or a crispy, tasty and aromatic pickle? And a pickled tomato? Pickled tomatoes are the perfect snack!

I remember 20 years ago, in my grandmother's village they always fermented everything that was fermented. Cucumbers, cabbage, tomatoes. They didn't waste much time on trifles! So ... just a barrel. A huge oak barrel! In the cellar. And then, in the winter cold, they jumped out into the cellar, with their bare hand dug out everything they wanted from the icy slurry - pickled tomatoes, cucumbers, and ate a vigorous rural pervak.

I'm still not quite sure how to say correctly - pickled tomatoes or pickled tomatoes. But not pickled - that's for sure!

As a matter of fact, salting, pickling and pickling are methods of food preservation that increase the shelf life of food and change its taste. The essence of these methods is to change the properties of the brine in which food is preserved so as to practically stop the development of harmful bacteria.

The intricacies are difficult to understand. But, as far as I understand, salting is the preservation of products in salt or saline solution. The salt dehydrates the product and increases the shelf life. This is how meat, bacon, game, fish are salted. This is how corned beef and ram are made. Fermentation is something between salting and preservation with biological acids. Salt itself is a preservative, and lactic acid bacteria, which "distill" sugar into acid, additionally preserve the product and give it a unique taste.

Pickling is preservation with acids, often ordinary vinegar. The acid kills bacteria and soaks the marinade into the product itself.

Correct me, the process by which we harvest sauerkraut, tomatoes in a barrel, etc. is a classic pickling. This is our tradition! Everyone has their own pickling recipes. I remember at my grandmother's that the recipes for fermenting everything were written with a chemical pencil on a scrap of a newspaper issued in the 1930s, and were kept behind the iconostasis.

Usually we fermented tomatoes in large quantities and for "everyone." And then they threw them in the cellar from the barrel into the bucket and carried them home. But a lot of water has flowed under the bridge since then. Now we ferment in jars in the refrigerator. And I'll tell you - no worse. Our pickled tomatoes are just wonderful!

It takes a little inspiration to ferment tomatoes properly. Pickled tomatoes - not that, too tasty, but not that! This year, I confess, I was a little confused with the recipe. I fermented tomatoes according to the combined recipe “friend / foe”. So thanks to one friend of a pensioner. I also consulted with my mother. But it worked out !!!

Pickled tomatoes. Step by step recipe

Ingredients (2 3 liter cans)

  • Tomatoes (cream, plague) 3 Kg
  • Pickling broom taste
  • Garlic 1 head
  • Black peppercorns, allspice peas, cloves, bay leaves, non-iodized rock salt taste
  1. Two three-liter glass jars hold exactly 3 kg of tomatoes - large "cream". Well ... plus / minus a couple of pieces.

    Small tomatoes for pickling

  2. We also need a "broom" for salting, as for. The composition of a broom is always a thing in itself. It is created by bazaar grandmothers, always in different ways, but always very good. The broom includes horseradish leaves, cherry branches, currants, dill along with seeds, and sometimes fennel.

    Salting broom

  3. Tomatoes are better than cream. For some reason, they got used to cream. These varieties are intended for canning, and contain significantly more dry matter. It is important that there is no white stem inside the tomato. This is bad manners. The inside of the tomato should be exceptionally uniform red.

    Ideal tomato for pickling

  4. Wash the tomatoes with cold water. Be sure to cut off the ponytails, remove the spoiled ones, if there are any.

    Wash the tomatoes

  5. Next, you need to wash the "broom" and cut it into pieces as long as a match. This can be done with a regular knife. The chopped broom must be mixed so that the composition becomes more or less homogeneous.

    Cut the broom into match-length pieces

  6. Put a large handful of brooms in each jar to cover the bottom of the jar. The same amount should remain.

    Put greens in the jar at the bottom

  7. In each jar, throw in 2 bay leaves, 10 black peppercorns, 2 clove buds, 3 allspice peas.
  8. Next is the saline solution. One three-liter jar needs approximately 50-60 grams of salt. This is the most difficult moment in the process - guessing the salt. Considering that part of the jar space is occupied by tomatoes, it is impossible to say how much water there will be. Therefore, we focus on the amount of salt in the jar.
  9. Dissolve 100-120 grams of coarse rock salt in 0.5 liters of boiling water, God forbid not iodized. Common rock salt, which is now sold in 1.5 kg bricks, with blue packaging.
  10. Still hot solution we pour equally into cans , right on the broom and spices.

    Pour in brine and add spices, garlic

  11. Next, put the tomatoes in the jars. You should not push too hard. Although this is not fundamental. Arrange the unpeeled garlic cloves with the tomatoes. Lay the remaining chopped broom on top of the tomatoes. You can also make a broom layer in the middle of the can. But the jar is small, what is at the bottom and top will be enough.

    Put tomatoes in jars

  12. The rest is quite simple. Top up a jar of plain cold water up to the very top. Cover the jar with a nylon lid so that it is airtight and gently shake the jar, turning it over so that the salt spreads evenly throughout the volume.

There are a lot of recipes for making sauerkraut. But among this variety, pickled tomatoes with cabbage stand out. The recipe for their preparation is very simple and accessible to every housewife.

Yulia Sheremet

Pickled tomatoes with cabbage are not just a tasty and healthy snack. At the right time, they can help out any housewife who decides to cook rich borscht.

For cooking sauerkraut with cabbage you need to take the following ingredients:

  • 10 kg of white cabbage;
  • 5 kg of tomatoes;
  • 300-400 g of salt;
  • celery;
  • Dill seeds;
  • currant leaves;
  • cherry leaves;
  • hot chilli peppers.

First, prepare and process all the ingredients. Select dense red tomatoes, wash them and prick them with a toothpick on the side of the stalk. Chop the cabbage. Put cabbage in layers in a previously prepared container, a layer of tomatoes on top of it. They must be laid out tightly to each other with the stalks up.

And so lay out each layer, alternating cabbage with tomatoes. Sprinkle each layer with salt and add celery, dill, currant and cherry leaves, small pieces of capsicum. Thus, fill the container to the top, and the last layer is to put the cabbage. Cover the container with a clean cloth and place the weight. Keep track of how much juice is released.

If after a couple of days there is little juice, then prepare a special brine: dilute 50-60 g of salt and 150 g of sugar in 1 liter of boiled water. Pour the cooled brine into sauerkraut and cabbage. After that, keep the cabbage at room temperature for another 3 days. Then it can be placed in a cooler place. After this time, pickled tomatoes with cabbage will be ready to eat.

There is another simple recipe in which you can use cucumbers instead of tomatoes. Sourdough cabbage with cucumbers follows the same scheme as in the previous recipe. The only difference: cucumbers are used instead of tomatoes (you can add grated carrots). Cabbage is also salted with apples.

You can also ferment cabbage with beets. We offer a couple of recipes.

There is another very useful recipe for sourdough cabbage with tomatoes, peppers and zucchini.

Cooking requires the following ingredients:

  • white cabbage (10 kg);
  • tomatoes (0.5 kg);
  • sweet pepper (0.5 kg);
  • zucchini (1 pc.);
  • garlic (2 heads);
  • carrots (6 pcs.);
  • parsley;
  • Dill;
  • salt.

Prepare a brine for cabbage: dissolve 70 g of salt in 1 liter of boiled water. Prepare all vegetables for sourdough: rinse the cabbage, chop, carrots, tomatoes, zucchini and peppers, finely chop. Layer: a layer of cabbage, tomatoes with zucchini and peppers. Add herbs, dill and garlic.

Next, pour the prepared mass of vegetables with brine. Cover the container with a cloth and place it in a warm place for several days. After 3 days, place the cabbage in a dark place. Pickled tomatoes with cabbage and zucchini are ready to eat! Bon Appetit!

Fermentation is a biochemical preservation method. The process is based on fermentation, during which carbohydrates are converted into lactic acid. It is this substance that gives the blanks a specific aroma and piquant sourness. But most importantly, lactic acid is a powerful natural preservative that blocks the reproduction of harmful microflora.

8 culinary rules

Pickling is one of the oldest methods of preparing vegetables. But unfortunately, over the years, fewer and fewer housewives resort to it. If you want to please your loved ones with a traditional Russian snack, you will need eight recommendations on how to cook pickled tomatoes at home.

  1. Choose quality tomatoes. They should be dense, fleshy, without dark spots and mechanical damage. For fermentation, it is better to choose slightly unripe fruits.
  2. Protect the fruit from cracking. To prevent the peel from bursting, pierce each vegetable with a toothpick. It will also help the fruit to be salted better.
  3. Select a container. If you are unable to use the barrel, replace it with glass jars. If you need large quantities of food, use enamelled pots and buckets.
  4. Prepare containers thoroughly. Wash a jar, bucket or pan with baking soda and rinse with boiling water. Wipe dry before placing vegetables.
  5. Don't skimp on brine. The liquid should completely cover the vegetables.
  6. Protect the product from mold. You can cover the container with a cloth dipped in vodka, or put an aspen twig, cleaned of bark, in the brine.
  7. Fermentation temperature. The snack should be cooked at a temperature not exceeding 25 ° C. Otherwise, pathogenic microflora will begin to form in the brine.
  8. Observe storage conditions. Pickled tomatoes should be stored at 0-5 ° C. Under these conditions, the product can last up to eight months.

You have the right to experiment with a set of spices and herbs, removing some ingredients and adding others. But with regard to salt and sugar, you need to strictly adhere to the recipe.

Sauerkraut recipes for every taste

In Russia, housewives fermented tomatoes in huge barrels so that there would be enough snacks for the whole winter. Now, when the overwhelming majority of people live in cramped city apartments, the task has become somewhat more complicated. Where can I get a barrel? Where to store it? Resourceful housewives did not find anything better than to ferment tomatoes in jars, buckets and pans.

With garlic and herbs

Peculiarities. Lovers of "ostrinka" will love the recipe for pickled tomatoes with garlic, horseradish and herbs. The bright fresh taste of the products will remind you of summer. And hot spices will help the body to withstand the fight against colds.

You will need:

  • 4 kg of tomatoes;
  • horseradish root (about 10 cm);
  • two heads of garlic;
  • a bunch of parsley;
  • dill umbrellas (five for each can);
  • salt (70 g for each liter of water);
  • currant and cherry leaves at your discretion.

Preparation

  1. Wash and dry the tomatoes. Do the same with herbs and berry leaves.
  2. Peel the garlic. If the teeth are too large, cut them in half.
  3. Peel the horseradish and cut into small plates.
  4. Place berry leaves, garlic, horseradish and dill at the bottom of the jars.
  5. Place the tomatoes on top, layering them with leaves and garlic. Stack them tightly, but be careful not to crush them.
  6. Depending on the density of the tomatoes, you will need 2-3 liters of brine. Dissolve the salt in warm water. Strain the liquid through several layers of cheesecloth.
  7. Fill the jars with brine to the top. Cover containers with lids, but not tightly.
  8. Place in a warm place. If after one or two days the liquid in the container ferments, it means that the fermentation process has begun. Leave the tomatoes on for another five days.
  9. Move the jars to the refrigerator or any other cold place. Ripe tomatoes will be ready in two weeks, and green ones in a month.

Tomatoes, pickled in jars for the winter, are cooked without seaming and without sterilization. Close the finished product tightly with a nylon or metal lid. At the right temperature, the workpiece will last a long time, and its taste will only improve over time.

With mustard

Peculiarities. The tomato itself has a bright and rich flavor. But even such a fragrant vegetable always wants to give some new shades. Sour tomatoes with mustard in cans for the winter is an original appetizer with a very unusual taste. Additional pungency ensures better product preservation.

You will need:

  • 3.5 kg of tomatoes;
  • three cloves of garlic;
  • 10 g grated horseradish;
  • litere of water;
  • 60 g salt;
  • 30 g mustard powder;
  • 20 g of honey;
  • two umbrellas of dill;
  • two bay leaves;
  • inflorescence of a carnation;
  • ten coriander seeds;
  • eight peas of black pepper;
  • five peas of allspice.

Preparation

  1. Put spices, garlic, dill and horseradish in a jar at the bottom.
  2. Place the tomatoes as tightly as possible.
  3. Dissolve half of the mustard, honey and salt with water. Pour the marinade over the tomatoes.
  4. Place cheesecloth or cotton napkin on top of the container and top with the remaining mustard.
  5. Leave the workpiece at room temperature for ten days.
  6. Close the jar with a lid and transfer to the refrigerator. The product will be ready in a couple of weeks.

If you are concerned about the safety of the product, add aspirin. One tablet is enough for a liter jar. The drug will not only kill germs, but it will also help keep tomatoes plump.

In the bucket

Peculiarities. In the old days, it was customary to ferment vegetables in large barrels. Unfortunately, there are no barrels or storage facilities in city apartments. Therefore, if you want to prepare a product in large quantities, use a 12 liter enamel bucket. The appetizer will taste the same aromatic as a cask one.

You will need:

  • 8 kg of tomatoes;
  • 5 liters of water;
  • a glass of salt;
  • half a glass of sugar;
  • two heads of garlic;
  • ten dill umbrellas;
  • five sweet peppers;
  • three onions;
  • 20 peas of black and allspice;
  • ten bay leaves;
  • ten horseradish leaves.

Preparation

  1. Cut the onion into half rings and cut the bell peppers into large strips.
  2. Place a layer of leaves, spices, onions and peppers at the bottom of the bucket. Top - tomatoes. Alternate layers until the bucket is full.
  3. Dissolve bulk ingredients in water. Pour the brine over the tomatoes.
  4. Cover the bucket with clean cheesecloth and a large plate on top. Put oppression, which can be a bottle of water. Change the gauze periodically.
  5. Place the bucket in a cool place. When the brine acquires a pleasant sour taste, you can start tasting it.

Always place large and unripe tomatoes on the bottom of the bucket. This way they will be salted better.

Stuffed

Peculiarities. Stuffed tomatoes are ideal for appetizers. The products are well saturated with each other's flavors, and the brine will give them softness and additional piquancy.

You will need:

  • 5 large tomatoes;
  • two bell peppers;
  • three cloves of garlic;
  • a bunch of parsley;
  • 15 g salt;
  • 50 g sugar;
  • 40 ml vinegar;
  • 0.5 l of water.

Preparation

  1. Make a cruciform incision in each tomato.
  2. Finely chop the pepper with herbs and garlic or grind in a blender. Stuff the fruits.
  3. Mix water with bulk ingredients and boil.
  4. Put the stuffed tomatoes in a bowl, cover with a plate and put oppression. Leave it at room temperature for two days.
  5. Transfer the tomatoes to the refrigerator. In a day, the dish will be ready. Such a product is stored for a week.

Methods for harvesting green fruits

It so happens that due to the vagaries of nature, the harvest is threatened. A sudden cold snap can cause tomatoes to simply refuse to ripen. But the harvest must not be lost! You can collect unripe fruits and wait until they reach home. Or you can cook pickled green tomatoes for the winter.


Hot

Peculiarities. The main disadvantage of pickled green tomatoes is the cooking time. Typically, you need to wait at least a week to enjoy a savory snack. For such impatient gourmets, a recipe for instant pickled tomatoes has been invented. The only drawback of such a snack is that it can be stored for no more than seven days.

You will need:

  • 3 kg of tomatoes;
  • a bunch of celery;
  • head of garlic;
  • two tablespoons of dill seeds;
  • the same amount of salt;
  • the same amount of sugar.

Preparation

  1. Wash the tomatoes, remove the stalk, and cut out the place where the fruit is attached to the stalk. This is one of the main conditions for fast fermentation.
  2. Place fruits, chives, chopped celery and dill in a jar.
  3. Boil water, add free-flowing ingredients. Continue heating the liquid until the crystals dissolve.
  4. Pour the brine into a jar, cover the container with a plate and leave in a warm place for three days.
  5. During this time, the brine should become cloudy and fermented. Try it. If the liquid has acquired a pleasant sour taste, close the jar with a nylon lid and send it to the refrigerator.
  6. After one or two days, the snack will be ready.

In order to prevent the vegetables from falling apart and becoming even more fragrant upon contact with boiling water, it is necessary to "seal" the hole that was formed when cutting the cutting. This can be done with a small piece of garlic.

Cold

Peculiarities. Cold pickling of tomatoes helps to preserve the structure and benefits of the fruit as much as possible. But it will take at least three weeks to wait for the product to be ready. Tomatoes, pickled in a saucepan, are saturated with the aroma of spices and get rid of specific bitterness.

You will need:

  • 5 kg of tomatoes;
  • 250 g sugar;
  • 50 ml vinegar;
  • a bunch of greens (dill, parsley, tarragon);
  • ten currant leaves;
  • ten cherry leaves;
  • head of garlic;
  • salt (70 g for every liter of water).

Preparation

  1. Place half of the berry leaves and spices on the bottom of the pan.
  2. Place the tomatoes in a container. If you like whole tomatoes, make a small cruciform cut in them. You can also ferment the fruit in halves or slices.
  3. Cover the workpiece with the remaining leaves.
  4. Dissolve salt and sugar in water. Strain the liquid and add vinegar.
  5. Fill the workpiece with brine and put it under oppression in a cold place. After three weeks, you can start tasting.


Dry

Peculiarities. The dry method does not involve the use of brine. In the process of fermentation, the tomatoes themselves will begin to secrete juice, in which they will be salted. The taste of the product is as natural as possible and very spicy.

You will need:

  • 4 kg of tomatoes;
  • six cloves of garlic;
  • four cherry leaves;
  • four leaves of horseradish;
  • six leaves of cabbage;
  • 60 g sugar;
  • 20 g of salt.

Preparation

  1. Wash the tomatoes and remove the stalk. Use a toothpick or fork to prick each fruit.
  2. Dip the cabbage leaves in boiling water for five minutes to soften them.
  3. Place the tomatoes in a bucket, layering them with spices and berry leaves. Sprinkle food with salt and sugar.
  4. Cover the top with cabbage.
  5. Put the tomatoes under oppression in a cold place for 24 hours.
  6. If the fruits are juiced, put them under oppression again and leave for two to three weeks.
  7. If there is no juice, you will have to add brine prepared at the rate of 70 g of salt per liter of water.

Green tomatoes contain a poisonous substance called corned beef, which is neutralized when fermented. If you still fear for the safety of loved ones, pre-soak the fruits in salt water for seven to eight hours.

In ancient times, people sincerely believed in signs that permeated all areas of life, including cooking. So, you need to do pickling vegetables only in a good mood, otherwise the snack will turn out to be bitter. And you can't ferment vegetables on a full moon. The workpieces made during this period will be too soft and quickly deteriorate. If you want the tomatoes pickled for the winter to be tasty, follow the recipe and follow the folk wisdom.

Pickled vegetables are useful and necessary for a person for the normal functioning of the digestive system. Tomatoes are especially popular. It is not at all difficult to subject them to the fermentation process. They are tasty, have an attractive appearance and a pleasant aroma. It is necessary to prepare pickled tomatoes for the winter since summer in order to maintain and strengthen the immune system during dangerous periods of seasonal diseases.

Advantages and disadvantages of fermentation

The advantage of the pickling method before other methods of harvesting tomatoes for a long time is that in this way a large amount of vitamins is preserved. Lactic acid, which is formed in the process and at the same time is a natural preservative, is beneficial for the body. But the consumption of fermented foods should still be in moderation. They should be used only as an appetizer, and not as an independent dish.

You need few ingredients for making pickled tomatoes, all of them are in general availability: in the store or in the garden. The technology itself is also simple. It remains only to steal a little time from the busy schedule and start harvesting tomatoes for the winter.

Food preparation

Dense, slightly unripe tomatoes are suitable for pickling. Also completely green specimens are suitable for harvesting. The taste of such a dish is original and the appearance is pleasant. The variety of oblong tomatoes similar to plums is very popular. They are firm and retain their shape during the fermentation process.

The fruits must be sorted by size. It is better that the jar contains specimens of the same species. This also applies to the color of vegetables. Do not drive both red and green fruits into containers. Ripe ones will ferment much faster than unripe ones.

Tomatoes are thoroughly washed under running water, wiped dry and punctured or small cuts are made in several places to avoid their "explosion" when pouring hot brine.

It is important that there is no white rod inside the tomato. The pulp should be smooth.

The brine can be prepared in different ways, but there are some rules: for 2 liters of water, you need to take 2 tablespoons. salt with a slide. To improve the taste of the product, it is added to liquid and sugar. It is taken from the calculation: for 2 kg of tomatoes, half a glass of sand. It is difficult to guess how much brine is required for the harvested amount of tomatoes. Therefore, it is better to make it with a margin.

Fermentation methods

Previously, tomatoes were fermented in barrels. They were stored in a large cool cellar. Nowadays, many continue this tradition, but those who do not have such an opportunity try to prepare the product in other ways. You can ferment vegetables directly in jars or a saucepan, as well as in a bucket.

In banks

The most acceptable option for city dwellers is pickling tomatoes in jars. Convenient to cook and store. Glass containers should be well rinsed with soda and rinsed with boiling water.

Cold way

A simple and not time-consuming method.

  1. Put selected tomatoes of the same size in jars, add various spices: bay leaf, garlic cloves, dill, allspice. You should also add cherry or oak leaves.
  2. Prepare a brine with warm water and salt. Pour the contents of a glass container with them.
  3. Cover the jars with lids and leave for 12 days in a warm place.
  4. Then add brine to the container, roll up the lids. Send the product to a cool place before winter.

Hot way

  1. Spices and various additives are first placed in sterilized jars. These can be: leaves or horseradish root, peppercorns, dill and garlic.
  2. A brine is prepared from water and salt. It is boiled for 5 minutes and infused. When hot, it is poured into jars to the middle of the volume.
  3. Tomatoes are laid out on top. The final layer is fragrant sprigs of greenery. Then the brine must be added to the very neck of the jar.
  4. The container is turned upside down and insisted for 3 days. Then they are removed to a cool place.

After a month, you can try the appetizer. You can put a plate with do-it-yourself pickled tomatoes on the festive table.

Quick cooking

It is always pleasant when a minimum of financial costs and time is spent on the blanks. In the case of quick cooking tomatoes, very few ingredients are needed.

  1. Spices and tomatoes are placed in prepared, sterilized jars.
  2. On top, be sure to put umbrellas of dill and garlic.
  3. Pour hot brine over the contents. You can prepare it by diluting and boiling salt and sugar in water.
  4. Close the container with lids and let stand warm for a day. After that, take it to the cellar or put it in the refrigerator.

Experienced housewives must pierce each fruit in the place of growth of the stalk, this will prevent cracking of vegetables at the time of pouring boiling liquid.

In a saucepan

An alternative to glass containers would be a saucepan. It is very convenient to place tomatoes in it. It is important to remember about the temperature regime. When the fermentation process is in progress, the temperature should be about 16-22 degrees. If you go beyond these limits, the technology may be violated, and pickled tomatoes will not work. After fermentation is complete, the product is sent to the refrigerator.

Stuffed Pickled Tomatoes

A very beautiful dish and quite simple to perform. Tomato filling can be made from any vegetable, but most often carrots and bell peppers are used. Spices and herbs are added to taste. Here's a very popular recipe.

  1. Cut off the top of prepared, well-washed tomatoes. Gently scrub the seeds and all the pulp.
  2. Peel the bell pepper and cut into small pieces. Grate the carrots on a fine grater, squeeze the garlic through a press, and chop the herbs.
  3. Mix and salt all the ingredients for the filling. For lovers of spicy appetizers, you can add hot peppers.
  4. Stuff the tomatoes with the mixture and cover with the cap that you cut off before.
  5. Place all vegetables, lids up, in a saucepan. Put a plate on top, oppression on it.
  6. Tomatoes need to be poured with a brine consisting of water, sugar and salt. Do this so that the liquid completely covers the plate.
  7. Leave for a couple of days at room temperature, then put in the refrigerator.

You can stuff not only ripe tomatoes, but also green ones. The original appetizer will surprise and delight all guests.

  • Only hard fruits should be chosen for fermentation. The "cream" variety will do. Vegetables can be unripe, absolutely any color: red, orange or green. On the contrary, such a multi-colored assortment will look very impressive on the table.
  • If you take overripe, soft vegetables, they will turn into porridge, take on a completely unattractive look.
  • All copies should be sorted by size. In this case, they will ferment evenly.
  • Choosing spices for harvesting, you can show your imagination: in addition to the usual dill and garlic, put rosemary, celery and mint. They will make the taste and aroma of pickled tomatoes spicy and interesting.
  • Each fruit must be pierced in several places with a toothpick or a small incision must be made.
  • The brine in the jars should fill the entire space and cover the tomatoes.
  • Horseradish leaves are used to prevent the formation of mold on the product.
  • For the strength of the fruit, cherry and currant leaves are used.
  • Fans of spicy tomatoes add mustard and red hot peppers when pickling.

You can store pickled tomatoes for no more than 8 months. The best place to do this is in a cellar or refrigerator.

Add the recipe to your favorites!

Pickled tomatoes - a traditional Russian appetizer which is welcome at any table. When I hear the word "pickled", I remember my grandmother's cellar with a ceiling hung with bunches of grapes (in this form it could be stored until spring), with shelves crowded with mouth-watering jars of jams and pickles, bunches of onions, garlic, and other various supplies for winter. In the center of all this abundance, there has always been a huge barrel of pickled vegetables and fruits. Everything that fermented in it was fermented: apples, watermelons, tomatoes, cucumbers, cabbage - all in one barrel. What a delicious treat it was! It's a pity that it is impossible to organize such a barrel in a city apartment, although you can ferment vegetables in a three-liter jar - it's simple and no less tasty.

You will need:

  • tomatoes 25 pieces (small)
  • salt 3 tbsp. l (with a slide)
  • sugar 1 tbsp (no slide)
  • water 1.5 liters
  • bay leaf 2-3 pcs
  • 1 head garlic
  • allspice peas
  • black peppercorns
  • dill umbrellas
  • bitter pepper

You will also need a three-liter jar or an enamel saucepan. I like the bank better, because it is more convenient to store it in the refrigerator.

Step-by-step photo recipe for making pickled tomatoes:

Prepare: Bring water to a boil with salt, sugar and bay leaf. Cool it down.

Wash the jar and tomatoes. Put on the bottom of the jar spices and garlic... If you don't have dill umbrellas, you can add dry dill seeds. If you like hot, add hot peppers (half or tip).

Cover with cold brine and leave at room temperature for 3-4 days.

During this time, the fermentation process will begin in the jar, i.e. fermentation with lactic acid bacteria. Unlike, which ferments very actively, tomatoes will not boil. A white film may form on the surface, which should be removed with a spoon and discarded.

After three days, cover the jar with a lid and remove in the refrigerator for 5-7 days, after which the snack, always desired on the Russian table, is ready. The longer the tomatoes stand in the refrigerator, the brighter and richer their taste will be. Bon Appetit!

How to cook canned cabbage, look

  • sugar 1 tbsp (no slide)
  • water 1.5 liters
  • bay leaf 2-3 pcs
  • 1 head garlic
  • allspice peas
  • black peppercorns
  • dill umbrellas
  • bitter pepper

    • Prepare the brine: Bring water to a boil with salt, sugar and bay leaves. Cool it down.
    Place the spices and garlic at the bottom of the jar. Place the tomatoes in a jar, cover with cold brine and leave at room temperature for 3-4 days. After three days, cover the jar with a lid and refrigerate for 5-7 days, after which the snack is ready. The more tomatoes stand in the refrigerator, the sour and brighter their taste will be.