Cold pickled tomatoes for the winter: 9 best step by step recipes

Tomatoes for the winter, pickled in a cold way, are incredibly tasty and fragrant. The cold method makes it possible to preserve the maximum of vitamins and minerals that are found in fresh vegetables. You can put such tomatoes both on the everyday table and on the festive one.

Features of cooking cold tomatoes for the winter

Cold-cooked tomatoes can be used not only fresh, but also used to make fragrant adjika, ketchup or sauce.

Hot s alting is quite difficult, because it takes several times to heat the water, to sterilize the container. For cold, it takes a little less time, but certain features must be observed. Otherwise, the workpiece will swell, and all the work of the hostess will go down the drain.

Cold s alting, in addition to saving time, has other advantages. Among them are:

• tomatoes do not lose nutrients and trace elements;
• technology is quite simple and you can remember it right away;
• ready-made tomatoes according to recipes become in 3-4 weeks.

Vegetables are elastic, their skin does not fall apart, as is often the case if you pour boiling water several times (with a hot s alting method).

Requirements for the main ingredients

Tomatoes for all recipes are selected medium-sized, but fleshy. Suitable from your own garden, you can also from a store or from the market, but always homemade. Be sure to choose red tomatoes. Green, pink are not suitable for the cold method of marinade. Each fruit is carefully inspected for rotting or mold.Tomatoes should be the same degree of maturity, but in no case overripe - they will fall apart and settle to the bottom, like porridge.

Each vegetable is thoroughly washed and dried. The stalk is removed, a small hole is made near the place of its separation with a toothpick. This is necessary so that the skin does not crack during storage.

How to properly prepare the container for the start of the process

The containers are prepared in this way:

• 3-liter jars are taken, they are thoroughly washed with detergent and soda;
• 5 minutes hold each container over water vapor;
• covered with a towel, left neck down.

Contrary to popular belief, you can use any cold s alt for a recipe. But certain accents appear when choosing one or the other. So, if you add iodized s alt, then a little bitterness will appear in the brine, which is not to everyone's taste.Marine is also suitable, but it is the most useless (you need to take 1.5 times more). Black contains a maximum of potassium, therefore it will make up for its deficiency in the human body. It is advisable to take coarse s alt. There is a risk that the tomatoes will fall apart when using small grains.

How to cook cold tomatoes at home

Take one of the favorite recipes.

Easy Vinegar Recipe

You will need to take:

• 2 kilos of main ingredient;
• 20 grams of vinegar 9 percent;
• 1 tablespoon each of sugar and s alt.

The marinade is made classic, which is also used for the hot method. In it, based on a three-liter jar, add 4 cloves of garlic, 2 umbrellas of fresh dill, currant leaves, horseradish, cherries.

First, all the leaves are laid on the bottom. Tightly, but without pressing down, load the tomatoes. Top add dill, garlic. After that, pour cold water, add seasonings, s alt, sugar and set aside in a cool place.

Three days later, the liquid will become cloudy, a specific smell will appear. It is required to strain the brine, pour it back into the vegetables and leave for a few more days. After that, the jars are put in the refrigerator and kept for 2 weeks.

Mustard variant

Ingredients:

• 2 kg tomatoes;
• 150g s alt;
• 1 tbsp l. sugar;
• to taste laurel, garlic, dill, cloves, celery, pepper;
• 3 tbsp. l. mustard as fresh as possible.

Tomatoes are laid in layers in a sterilized container, spices are added between each level. The marinade is prepared separately. To do this, sugar, s alt and seasonings are added to two liters of water. Pour the tomatoes with the cooled composition.

The peculiarity of the recipe is that the so-called mustard cork is made. The algorithm is as follows:

• fold gauze tightly;
• cover the neck of the jar;
• place three tbsp on each jar. l. mustard;
• cover with a second layer of gauze.

Leave in a dark place for a few days.

Old Recipe

In order to cook according to an old recipe, you will need:

• 2 kg main ingredient;
• 3 tbsp. l. s alt and sugar;
• 5 tbsp. l. vinegar;
• dill, garlic, parsley, celery, basil, cloves, laurel.

The brine is made in the standard way, cooled. Only mineral or well water is taken. Tomatoes are stacked with leaves and garlic in a bucket, poured with brine on top, covered with sheets. After three days, the marinade is decanted, clarified by boiling.

Using green tomatoes

Perfectly standard products are taken. The difference from the standard recipe is that a cut is made near the stalk - green options will not be able to gain moisture and spices through a small puncture.

With s alted tomatoes

Such products are incredibly tasty. The peculiarity is that pickling is done with already s alted tomatoes. They are laid out on top of the container, left to cook for four or even five days.

With honey

Made according to the classic recipe, but half the amount of granulated sugar is added. Honey is melted before use.

With garlic

Based on a three-liter jar, add 4 cloves of garlic, dill, plant leaves.

First, leaves are laid on the bottom, tomatoes are on them, and dill and garlic are on top. After that, pour cold water, add seasonings, s alt, sugar and set aside in a cool place.

With sweet pepper

The recipe is no different from the classic. Per kilo of the main ingredient take 0.6 kg of pepper. It is better to choose colorful peppers to make it beautiful.

With carrots

Carrots are loaded along with tomatoes. Cut into thin strips or tinder on a large grater.

Terms and conditions of storage

Eating tomatoes after pickling can be done in three weeks. But to store - up to three or even four months. Contained in a dark, cool room.

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