Pickled tomatoes. Tomatoes pickled in jars or a saucepan for the winter: old recipes in a new way. Pickled in jars for the winter

Traditional pickled tomatoes for the winter - with garlic, mustard, currant leaves. Great recipes!

In Rus', everything that is fermented has long been fermented - cabbage, cucumbers, tomatoes. You can ferment and red tomatoes, and brown, and green. Ideally, each in its own jar, but you can put it in one large layer. Green at the bottom - they will ferment longer than the rest. Then brown, but on top - red. A jar is needed with a volume of 5-7 liters, in a three-liter one there will be nowhere to turn around. As an option, ferment green and brown tomatoes in a large jar, and for red ones, allocate a separate jar with a smaller volume.

tomatoes (red, brown and green) - 4 kg;
horseradish root - 8-10 cm;
dill (greens and umbrellas);
garlic - 2 large heads;
table salt - at the rate of 70 grams per liter of water;
black currant leaves;
horseradish leaves;
celery - greens;
parsley - 1 bunch;
pure water.

To prepare pickled tomatoes in jars, first wash the tomatoes, sort them according to the degree of maturity. We clean the root of horseradish. Wash all greens cold water, shake off the water.

Peel two large heads of garlic. If the cloves are very large, cut into 2-4 parts. Horseradish root cut into plates.

Wash the jar thoroughly. At the bottom we put 2-3 leaves of black currant, garlic cloves, 2-3 plates of horseradish root. Add dill (greens and umbrellas), celery, a few sprigs of parsley.

We lay green tomatoes on the bottom of the jar in 2-3 layers. You can take cream tomatoes or ordinary round tomatoes - at your discretion.

We lay the tomatoes with a layer of greenery (as on the bottom), throw garlic and horseradish into the jar. The next layers are made from brown tomatoes.

Again, cover the tomatoes with a layer of greens. The remaining space in the jar is filled with red tomatoes. We do not compact, but we try to lay all the layers so that there is very little space between the tomatoes. On top we put sprigs of dill, various greens, horseradish, garlic.

Now you need to prepare the saline solution. It is very difficult to determine how much it will need, so it is better to do it in portions. For example, two liters. Pour two liters of water into a saucepan or bowl, heat slightly. We throw 140 grams of ordinary coarse salt (table or rock), stir until the salt crystals are completely dissolved. Sediment will collect at the bottom of the dish, so drain the solution very carefully or filter it through gauze.

Pour the strained solution over the tomatoes to the very top so that they are completely covered. If the solution is small, make another portion (per liter of water or two). We cover the jar with tomatoes with a lid (not tightly) and leave it warm for 5-7 days. After about 1-2 days, the brine will begin to ferment, become cloudy - this means that the fermentation process has begun. It is necessary to keep pickled tomatoes in jars warm for another 3-5 days and then rearrange them on a cool balcony or put them in the refrigerator. There the fermentation process will continue. Red tomatoes will be fully prepared in 12-14 days. Brown and green ones will ferment longer, about a month.

You can start trying red tomatoes in 10 days, they will already taste good. But if you endure the prescribed two weeks, and follow the fermentation technology, you will get just an overeating!

On a note. It is advisable to take red tomatoes for pickling that are not ripe so that they are dense. If you ferment cream tomatoes, they can be kept warm for 1-2 days longer than round tomatoes. Pay attention to salt - only non-iodized coarse salt (ordinary table salt) is suitable for fermentation, fine salt or iodized salt is not used for fermentation.

Recipe 2, step by step: pickled tomatoes in jars

Tomato ( medium size) - 3 kg
Petiole celery - 1 bunch.
Garlic (head) - 1 pc.
Dill (or 2 tablespoons dill seeds) - 1 bunch.
Salt (per 1 liter of water) - 2 tbsp. l.
Sugar (per 1 liter of water) - 2 tbsp. l.

Prepare celery, dill and garlic. In India, there is a problem with dill umbrellas, so you have to bring seeds for pickling from Moscow or use, as in this case, just dill greens.

We cut off the tops of the celery with greens, and cut the petioles into pieces about 10 cm long.

Dill can be laid whole, can be cut.

We take tomatoes, wash, wipe dry.

And now the know-how: in order for the tomatoes to be salted in 3 days, it is necessary to cut out the place where the stalk was attached to each. It's easy and doesn't take much time.

We cut it out carefully so that the hole is not too large, otherwise the fruit will spread when pouring boiling water. Previously, for beauty, I inserted a small clove of garlic into this hole. Now I quit this activity, because it does not affect the taste, and it takes a lot of time.

We divide the garlic into slices and clean.

Take 3 liters of water, bring to a boil, add salt and sugar.

In boiling water, literally for 30 seconds, we throw the celery stalks and immediately take them out with a slotted spoon.

We leave the pan with boiling water on a small fire.

We begin to collect our jar: we put tomatoes, dill, herbs and celery stalks, garlic. Try to put the tomatoes with holes up so that air comes out of them when pouring, preventing the penetration of the brine inside.

We fill it all with brine, which we had on a small fire. Leave about 1 cup of brine in case the tomatoes absorb water, then you will have to add a little the next day.

We leave the jar in a warm room.

I cover the neck with a saucer. In 3 days, the brine will become cloudy, and bubbles will appear on the surface.

What is good about such salting is that you can always try how ready the brine is. As soon as you find it satisfactory in acidity, close the lid (in the sense of just closing, not canning!) And put it in the refrigerator. You can eat in a day.

Although no spices except garlic, dill and celery are used in this recipe, the tomatoes are unusually fragrant and tasty. Bon appetit!

I gave up pickling tomatoes and cucumbers a long time ago. I am not friends with vinegar, and he does not love me. And with such fermentation in brine, there is only one benefit. Tomatoes are obtained as barrel. In addition, celery stalks are no less tasty than the tomatoes themselves.

Recipe 3: pickled tomatoes in a bucket for the winter

There are different pickled tomatoes for the winter: in a saucepan, a bucket, in jars. If you want to reserve big amount, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will turn out like a barrel.

8 kg tomato;
10 pieces. dill umbrellas;
10 pieces. horseradish leaves;
20 pcs. black peppercorns;
10 pieces. allspice peas;
8-10 pcs. bay leaf;
1-2 pcs. hot pepper;
2 pcs. heads of garlic;
Currant leaves, cherries - to taste;
5 liters of water;
1 glass of salt;
0.5 cups of sugar.

We take a large bucket (12 l), wash it thoroughly, scald it with boiling water.

Prepare all the ingredients: wash the tomatoes, leaves, peel and cut the garlic, hot peppers.

Cover the bottom of the bucket with the first layer of leaves and spices. Then lay out the tomatoes. Next - again a layer of spices, tomatoes. And so we alternate to the very top.

We heat water in a separate bowl, dissolve sugar and salt in it. Pour the cooled brine over the tomatoes.

We cover with folded gauze, put a plate with a load on top. Keep in room conditions about a month, then take out in the cold. We change gauze from time to time.

We serve tomatoes, pickled in a bucket for the winter, chilled.

Recipe 4: pickled tomatoes with garlic for the winter

Very simple and quick recipe pickled tomatoes.

Tomatoes - 10 kg (how much will go)
Dill inflorescences (umbrellas) - 1 bunch (to taste)
Garlic - 3 heads (to taste)
Parsley greens - 1 bunch (to taste)
For filling 5-6 cans:
Water - 10 l
Sugar - 500 g
Salt - 300 g
Vinegar 9% - 0.5 l

How to cook pickled tomatoes: Sort the tomatoes, rinse well.

Peel the garlic. Cut into pieces. Wash the herbs well.

Rinse the jars well with soda. Put on the bottom 3 dill umbrellas, 5-6 cloves of garlic, parsley. Fill prepared 3-liter jars with tomatoes.

Boil the brine. To do this, mix all the ingredients in a saucepan, put on fire, bring to a boil. Boil for 5 minutes over medium heat. Cool down.

Pour the filled jars with boiled cold brine, add dill on top of the umbrella.

Close the jars with nylon lids and put pickled tomatoes in the basement or on the bottom shelf of the refrigerator.
Bon appetit!

Recipe 5: pickled tomatoes with peppers in a saucepan for the winter

recipe how to cook very tasty pickled tomatoes in a saucepan. Recipe for cold cooking with photo. They come out of a barrel, very tasty!!!

ripe tomatoes - 5 kg;
bell pepper - 1 kg;
horseradish leaves;
black currant leaves;
umbrellas or dill seeds;
cherry leaves.

water - 5 l;
non-iodized salt - ½ cup (glass 200 ml);
mustard powder - 2.5 tbsp. l.

Thoroughly wash the container in which we will salt the tomatoes. It can be an enamel pot or a bucket without chips. You can take glass or ceramic dishes, but an aluminum pan is not good. We figured out the container, now we are preparing the greens. We cut the washed horseradish leaves, and if the horseradish leaves are small, then put them whole. We also wash the leaves of cherries and currants, add them to horseradish. You can add dill, parsley, tarragon and other herbs. Garlic is optional.

At the bottom of the pan, covered with spicy herbs, lay out a layer of tomatoes. We take tomatoes for pickling of the same size, with dense pulp.

Then we cover these tomatoes with another part of the greens.

Then you can put bell pepper in the second layer in the pan. We wash the pepper, cut a circle around the stem. Through the cut hole we take out the testicle along with the seeds. We substitute the pepper under running water to wash it inside and remove the remnants of the seeds. Put the pepper in a bowl. If desired, you can not cut out the core with seeds from the fruits of pepper, but pickle the whole pepper.

Pour greens on top of the pepper. Put another layer of tomatoes on the pepper with herbs.

Top the vegetables with the remaining herbs. Now we are preparing the brine. To prepare the brine, we use filtered or well water. According to the recipe, we calculate the amount of salt and dry mustard for the required volume of water. Pour the salt into the water, stir gently until the salt is completely dissolved in the water. Without ceasing to stir the brine, add mustard powder to it according to the recipe. Then pour the tomatoes with bell peppers in brine so that it completely covers the vegetables.

Cover the entire contents of the pan with a clean board or a large flat plate. We put oppression (an incomplete three-liter jar of water), and cover it with gauze on top. Take the pot out to the cold. After a few days, when the vegetables are saturated with brine and settle in the pan, the oppression can be removed. In the cold, tomatoes and peppers will salt for a month or two.

Cold pickled tomatoes in a saucepan are a great addition to second courses.

Recipe 6, simple: delicious tomatoes for the winter (step by step)

Those who have tried pickled tomatoes know perfectly well that such a dish is worthy of the highest praise, even capricious gourmets will appreciate them. True, in order to be able to please relatives with such an appetizer, you will have to work a little, but for those who are not afraid of difficulties, the reward, in the form of praise from loved ones, will not keep you waiting. This tomato recipe has become a favorite in my family.

Tomatoes for such a sourdough must be chosen firm and in no case dented. Tomatoes of the "Cream" variety are best suited, they can be taken both ripe and slightly unripe.

This recipe is convenient in that you can salt the tomatoes in any dish convenient for you, be it a large saucepan, a barrel, or if there is no large enough container, in three-liter jars, as I do, the main rule is a lot of herbs and seasonings, and of course it's a good marinade.

Tomatoes 3 kg
Horseradish leaf 1 pc.
A sprig of celery 1 pc.
Currant leaf 2 pcs.
Dill sprig 1 pc.
Salt 3 table spoon
Garlic clove 3 pcs.
Carnation 4 pcs.

Rinse the cans with soda and sterilize after thorough rinsing. Large jars are best steamed over a pot of boiling water or a boiling kettle.

Thoroughly wash the selected 3 kg tomato, remove the stalks.

Now you can start greening, for one three liter jar I take a leaf of horseradish, a couple of leaves of currant and celery, a sprig of dill. They will need to be washed, coarsely chopped and mixed.

At the bottom of each jar, put 1/3 of the cooked greens, one bay leaf, 4 cloves and three cloves of garlic.

Place prepared tomatoes tightly in jars, alternating them with herbs, as shown in the photo.

Then we start preparing the brine. To do this, boil 2 liters of water (for one jar), add three tablespoons of salt to it, stir and cool to room temperature, after which, pour the already prepared brine into the jar to the very top. After, we cover the jars with lids and leave to be at room temperature for 3-4 days, after the time has elapsed, we put them in a cold place.

Literally in 3-4 weeks, the dish will be ready and delicious tomatoes can be tasted by the whole family.

Recipe 7: Pickled Tomatoes with Cold Water (with photo)

1.5 kg of tomatoes,
1/3 tsp. l. granulated sugar,
1 tables. l. salt,
4-5 garlic cloves,
5-7 pcs. peppercorns,
3-4 pcs. bay leaves,
some dill,
20 grams of 9% table vinegar.

Put all the necessary fragrant spices at the bottom of an enameled pan: peeled garlic cloves, bay leaves and peppercorns. We will also send washed dill sprigs there.

Wash the tomatoes and put them in the pan on top of the spices. We take dense tomatoes so that they do not burst during the fermentation process, the appearance will immediately deteriorate in such vegetables.

Fermentation is a biochemical method of preservation. 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 cooking rules

Pickling is one of the oldest methods of harvesting vegetables. But unfortunately, over the years fewer housewives runs to him. If you want to please your loved ones with a traditional Russian snack, eight recommendations on how to cook pickled tomatoes at home will come in handy.

Choose quality tomatoes. They should be dense, fleshy, without dark spots and mechanical damage. For fermentation, it is better to choose slightly unripe fruits.
Protect fruits from cracking. To prevent the peel from bursting, pierce each vegetable with a toothpick. And it will also help the fruits to be salted better.
Choose a capacity. If you can't use a barrel, replace it with glass jars. If large volumes of product are needed, use enameled pots and buckets.
Prepare your container carefully. A jar, bucket or pan should be washed with soda and poured over with boiling water. Wipe the container dry before adding vegetables.
Don't skimp on the brine. The liquid should completely cover the vegetables.
Protect the product from mold. You can cover the container with a cloth dipped in vodka, or put an aspen rod, peeled of bark, into the brine.
Curing temperature. The appetizer should be cooked at a temperature not exceeding 25°C. Otherwise, pathogenic microflora will begin to form in the brine.
Observe storage conditions. Pickled tomatoes should be stored at 0-5°C. Under such conditions, the product can stand for up to eight months.

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

Pickled Tomato Recipes for Every Taste

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

With garlic and herbs

Peculiarities. Spicy lovers will love the recipe for pickled tomatoes with garlic, horseradish and herbs. Bright fresh taste of products will remind you of summer. And hot spices will help the body survive in the fight against colds.

You will need:

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

Cooking

Wash and dry tomatoes. Do the same with greens and berry leaves.
Peel the garlic. If the teeth are too large, cut them in half.
Peel the horseradish and cut into small plates.
Place berry leaves, garlic, horseradish and dill on the bottom of the jars.
Place tomatoes on top, layering them with leaves and garlic. Lay them tightly, but try not to press down.
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.
Fill jars to the top with brine. Cover the containers with lids, but not tightly.
Put in warm place. If after one or two days the liquid in the container ferments, then the fermentation process has begun. Leave the tomatoes for another five days.
Move the jars to the refrigerator or any other cold place. ripe tomatoes will be ready in two weeks, and the green ones in a month.

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

with mustard

Peculiarities. Tomato itself has a bright and rich taste. But even such a fragrant vegetable always wants to give some new shades. Sour tomatoes with mustard for the winter in jars is an original snack with a very unusual taste. The extra spiciness ensures better product preservation.

You will need:

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

Cooking

Put spices, garlic, dill and horseradish in a jar at the bottom.
Pack in the tomatoes as tightly as possible.
Dilute half the mustard, honey and salt with water. Pour marinade over tomatoes.
Place gauze or cotton napkin on the container, and sprinkle the remaining mustard on top.
Leave the workpiece at room temperature for ten days.
Seal the jar with a lid and place in the refrigerator. The product will be ready in a couple of weeks.

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

in a bucket

Peculiarities. In the old days, it was customary to ferment vegetables in large barrels. Unfortunately, in city apartments there are neither barrels nor conditions for their storage. Therefore, if you want to prepare a product in large volumes, use an enameled bucket with a volume of 12 liters. To taste, the appetizer will be as fragrant as a barrel.

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 umbrellas of dill;
five sweet peppers;
three bulbs;
20 peas of black and allspice;
ten bay leaves;
ten horseradish leaves.

Cooking

Cut the onion into half rings, and Bell pepper- large straw.
At the bottom of the bucket, lay a layer of leaves, spices, onions and peppers. Top with tomatoes. Alternate layers until you fill the bucket.
Dissolve dry ingredients in water. Pour the brine over the tomatoes.
Cover the bucket with clean cheesecloth and a large plate on top. Put oppression, in the role of which a bottle of water can act. Change gauze periodically.
Put the bucket in a cold place. When the brine acquires a pleasant sour taste, you can start tasting.

Always place large and unripe tomatoes at the bottom of the bucket. That way they will dry out better.

stuffed

Peculiarities. stuffed tomatoes- This best option for snacks. The products are well saturated with each other's tastes, and the brine will give them softness and additional piquancy.

You will need:

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

Cooking

Make cross cuts in each tomato.
Finely chop the pepper with herbs and garlic or chop in a blender. Stuff the fruit.
Mix water with bulk ingredients and boil.
Put the stuffed tomatoes in a bowl, cover with a plate and put oppression. Leave for two days at room temperature.
Move the tomatoes to the refrigerator. In a day, the dish will be ready. This product will keep for a week.

Methods for harvesting green fruits

It happens that due to the vagaries of nature, the harvest is in jeopardy. An unexpected cold snap can cause tomatoes to simply refuse to ripen. But do not waste the harvest! You can collect unripe fruits and wait until they reach home. And you can cook pickled green tomatoes for the winter.

Hot

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

You will need:

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

Cooking

Wash the tomatoes, remove the stalk, and also cut out the place where the fruit attaches to the stalk. This is one of the main conditions for rapid fermentation.
Place fruits, garlic cloves, chopped celery and dill in a jar.
Boil water, add dry ingredients. Continue heating the liquid until the crystals dissolve.
Pour the brine into a jar, cover the container with a plate and leave in a warm place for three days.
During this time, the brine should become cloudy and ferment. Try it. If the liquid has acquired a pleasant sour taste, close the jar with a nylon lid and refrigerate.
After one or two days, the snack will be ready.

So that when in contact with boiling water, the vegetables do not spread and become even more fragrant, it is necessary to “fill up” the hole that was formed when the cutting was cut. You can do this with a small piece of garlic.

Cold

Peculiarities. Salting tomatoes in a cold way 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. Pickled tomatoes in a saucepan will be saturated with the aroma of spices and get rid of specific bitterness.

You will need:

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

Cooking

Place half of the berry leaves and spices on the bottom of the pan.
Place the tomatoes in the container. If you like whole tomatoes, make a small cross cut in them. You can also ferment the fruits in halves or pieces.
Cover the workpiece with the remaining leaves.
Dissolve salt and sugar in water. Strain the liquid and add vinegar.
Fill the workpiece with brine and put it under pressure 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 ripening, 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 sheets of horseradish;
six leaves of cabbage;
60 g sugar;
20 g salt.

Cooking

Wash the tomatoes and remove the stem. Prick each fruit with a toothpick or fork.
Dip the cabbage leaves in boiling water for five minutes to soften them.
Put the tomatoes in a bucket, layering them with spices and berry leaves. Sprinkle foods with salt and sugar.
Top with cabbage.
Put the tomatoes under oppression in a cold place for a day.
If the fruits let out juice, again put them under oppression and leave for two to three weeks.
If there is no juice, you will have to add a brine prepared at the rate of 70 g of salt per liter of water.

Green tomatoes contain a poisonous substance, corned beef, which is neutralized during fermentation. 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 only need to pickle vegetables in good mood otherwise the appetizer will turn out bitter. And you can’t ferment vegetables on a full moon. Blanks made during this period will be too soft and will quickly deteriorate. If you want pickled tomatoes for the winter to turn out delicious, follow the recipe and follow folk wisdom.

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

Julia Sheremet

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

For cooking pickled tomatoes 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;
capsicum hot pepper.

First, prepare and process all the ingredients. Choose firm red tomatoes, wash them and prick with a toothpick on the side where the stalk is located. Cut up the cabbage. In a pre-prepared container, spread the cabbage in layers, on top of it is a layer of tomatoes. 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 cabbage must be laid in the last layer. Cover the container with a clean cloth and place the weight. Keep track of how much juice stands out.

If after a couple of days little juice stands out, then prepare a special brine: for 1 liter boiled water dilute 50-60 g of salt and 150 g of sugar. Pour the cooled brine into pickled tomatoes and cabbage. After that, hold 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 cucumbers can be used instead of tomatoes. Sourdough cabbage with cucumbers follows the same pattern as in the previous recipe. The only difference is that cucumbers are used instead of tomatoes (you can add grated carrots). They also salt cabbage with apples.

In addition, you can sour cabbage with beets. We offer a couple of recipes.

Another very useful recipe for cabbage sourdough with tomatoes, peppers and zucchini is known.

The following ingredients are required for preparation:

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, finely chop the carrots, tomatoes, zucchini and pepper. Lay out in layers: 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!

In winter, fragrant sweet and sour or spicy sour tomatoes will be a wonderful addition to any side dish, especially our favorite potatoes!
Probably, lovers of pickled tomatoes can argue about which is better: pickle or pickle, but, of course, pickled tomatoes are healthier, if only because they do not undergo heat treatment. Their only drawback is the complexity of storage, you need a cellar or a refrigerator. In the absence of a cellar, you will not be able to prepare a lot of them. But it's good to eat them at least in the fall. Fans manage to make them even in winter, because supermarkets have tomatoes and greens all year round, but you must admit, greenhouse greens are not quite the same or not at all like fresh summer ones.
You can sour tomatoes of any degree of maturity, starting with milk, only overripe ones are not suitable. There is only one subtlety, that for fermentation in one dish you need to take all the fruits of the same degree of maturity.

Let's do it to start pickled green tomatoes. To do this, take medium-sized tomatoes of a milky degree of maturity on a three-liter jar. Whether cream or not, these tomatoes are always quite firm, regardless of variety. The main thing is not too large in size and the absence of disease and damage. We also need
- 60-70 g of salt (this is about 2 tablespoons with a small slide, you can still measure 100 g with a glass, taking 2/3);
- 5-6 peas of black and allspice;
- 3-5 bay leaves; - a few cloves of garlic to taste;
- dill branch with flowers or seeds;
- 2 tbsp. spoons of mustard powder; - currant leaves, cherries, horseradish, tarragon, celery leaves, parsley, bitter pepper - if you like spicy.

We put most of the seasonings on the bottom of the jar, then pour the washed tomatoes, tapping the jar lightly on the table, the remaining leaves and dill on top. Dilute salt in a liter warm water. If there is a well or spring, you can not boil it, but boil tap water, pour tomatoes with cooled brine. The amount of it depends on the size of the tomatoes, the larger they are, the more you will need, so it is better to make it in excess. Leave the tomatoes at room temperature for 1-2 weeks for fermentation. The jar must be placed on a pallet, because the brine may leak during fermentation, and covered with gauze. After that, they need to be removed in a cool place: cellar or refrigerator. You can also cook brown or green pickled tomatoes, the recipe is suitable for them. Tomatoes will decorate both everyday and festive table including New Year's.

Pickled green tomatoes recipe 2

Green tomatoes can also be fermented with carrots and lots of herbs. For filling, take the same 60-70 g of salt per liter of water. We prepare the jars in advance, they must be washed well with soda and dried. To prepare a three-liter jar, take 1.6 - 1.7 kg of green tomatoes
- 1 large carrot;
- a large head of garlic;
- a pod of hot pepper;
- a branch of dill with seeds;
- spices and herbs to taste, but quite a lot: allspice and bitter peas 4-6 pieces each, mustard seeds
1 tsp, parsley, celery, tarragon, horseradish leaves, cherries and currants, bay leaf 2-3 pcs.
Coarsely cut the tomatoes into pieces of arbitrary shape. Three carrots on a grater, cut the peeled and washed garlic, cut the hot pepper into slices, mix everything. We put spices and chopped herbs at the bottom of the jar, then fill it with the prepared mixture and pour it with boiled brine. We put the filled jars on a pallet and cover with one or two layers of gauze. Let it ferment for a week at room temperature. Then we put it in the cellar or refrigerator for another 3 weeks, after which the workpiece can be eaten. Salad with a heart goes well with tomatoes.

Red pickled tomatoes for the winter you can make this recipe. Take a 10 liter bucket of medium-sized and dense red tomatoes, so that it is about 10 centimeters incomplete. Tomatoes need to be washed. In addition to tomatoes, we need garlic and parsley and celery. My greens and cut not very finely, peel the garlic, wash and cut into slices. We make a neat incision on the top of the tomato and insert some greens and a plate of garlic there. We put the stuffed tomatoes in a bucket, so that the incision for everyone looks up. We make a brine, for this we boil water, add salt and sugar to it at the rate of 2 tablespoons of salt and 1-2 tablespoons of sugar per liter of water. We need about 3 liters of brine per bucket. In the cooled brine, add table vinegar 9%, for 1 liter of brine 1 tbsp. spoon. Pour the tomatoes, cover with a clean cloth, put a plate and oppression on top. As oppression, you can use a glass jar of water. After 7-10 days, salted tomatoes will be ready. After that, you can put them in jars, cover with plastic lids and put them in the refrigerator or cellar.

For those who do not have a cellar, but do not want to put a few cans of ferment, then, in order to save space, you can do pickled tomatoes in a bowl according to the following recipe. Stock up on red tomatoes. It may not necessarily be cream, but fruits of small size and with dense pulp. Of course, it is desirable to take ground. Choose the quantity based on the size of your container so that it is a little incomplete. It will take a lot of greens to make the taste of tomatoes saturated. Take greens to your liking, but fresh, juicy. If there are leaves of cherries, currants, grapes, horseradish - wonderful. In addition to greens, take hot peppers, garlic, a little fresh horseradish root and dry mustard. Chop the horseradish with shavings, peel the garlic, large cloves can be cut into 2-3 parts. Pour a layer of greens on the bottom of the pan with the addition of horseradish shavings, garlic and pieces of hot pepper, and a layer of tomatoes on it.

Tomatoes need to be pricked with a fork near the stalk. So alternate until the dishes are full. The top layer is green. The brine is prepared in advance, it must be cold. For brine, boil water and put 1.5 tablespoons of salt with a slide and 3-4 tbsp. spoons of sugar per 1 liter of brine. For a 10 liter pot, you need 5-6 kg of tomatoes and about 4.5 liters of brine. The amount may be different, it all depends on the size of the tomatoes. Greens need several bunches. Pour the tomatoes with brine and sprinkle with mustard powder on top (for a 10 l saucepan - 3 tablespoons of mustard powder). Cover with a plate on top and press down with a weight. You can cover the container with a towel over the load. Within a week, tomatoes roam, after which they can be laid out in jars and put in a cool place.