Cold Jar S alted Tomatoes Without Vinegar: 16 Best Cooking Recipes

When thinking about seaming, many immediately have a picture before their eyes with a kitchen littered with vegetables and jars. It seems that such work takes an infinite amount of time. They just don't know about cold-sealed, s alted tomatoes in a jar with no vinegar added.

Principles of s alting tomatoes in a cold way for the winter

Cold-preserving tomatoes has many advantages. There is no need to prepare tin lids, as the jars are prepared for nylon. This reduces the process time. The cold method retains more vitamins than the traditional way to cover tomatoes and other vegetables.

How to choose and prepare vegetables

Tomatoes for pickling can be either red, yellow or green. The main thing is that they must be tough, so fleshy varieties are preferred. Overripe and damaged fruits are excluded. The ideal option is small and medium-sized tomatoes.

Cooking containers

For the cold method, jars, buckets and even pots are taken. Dishes can be wooden, glass, plastic and enameled. It must be clean and whole.

How to s alt tomatoes in a cold way

The cooking process is the same. The only difference between the recipes is the set of ingredients. Vegetables can be whole or chopped.

Tomatoes, cold-s alted in a pan "You'll lick your fingers"

S alting tomatoes according to this recipe is very easy. The saucepan is filled with clean tomatoes. S alt, peppercorns, bay leaf, garlic and dill are added for piquancy.

A simple brine is made from water, s alt, sugar and vinegar. After complete stirring, the liquid is filtered to filter out large grains. Tomatoes are poured with brine, covered with a lid and taken out to a cold room.

In a bucket

The container is suitable for storing tomatoes in the cellar and basement. S alt is necessary according to the classic recipe. Standard set of ingredients used.

In banks

Tomatoes are also s alted in jars, with a direct bookmark. The calculation of ingredients is taken for each individual container. Optionally, cucumbers, a large amount of greens and leaves of fruit trees are added.

Like cask

10 days after pickling, the tomatoes are ready to eat. Under the influence of s alt, spices and spices acquire a piquant taste. Garlic, s alt and sugar are taken for the brine.

S alting in barrels

The main component that contributes to the long-term storage of vegetables in containers is brine. The recipe is simple, it involves the use of tomatoes, herbs and s alt. The barrel is packed tightly with tomatoes so that there is as little free space between them as possible.

Garlic, herbs and black pepper are laid out between the layers of tomatoes. At the end, a brine is poured into the barrel, prepared on the basis of water, s alt, vinegar and sugar. The barrel is covered with a lid, on top of which a load is placed.

In a plastic bucket

S alting tomatoes in this way tastes like tomatoes from a barrel. The principle is the same. The difference lies in the use of a different container - plastic buckets. Tomatoes are poured with water with the addition of s alt, sugar and vinegar.

With garlic

It's hard to imagine s alted tomatoes without garlic. If you do not add it, the taste will not be as it should be. But too much of it can also spoil the taste. The best option is 5 cloves per 3 liter jar.

No Vinegar

To prepare the brine, cooled boiled water is taken. Tomatoes are fragrant and spicy due to the content of a large amount of spices - cloves, garlic, pepper, basil and bay leaf. Optionally, greens are added in the form of parsley, dill and others.

With honey

Tomatoes are poured with brine, the taste of which is different from the usual. Honey, sea s alt and lemon juice are added to the liquid. Spicy notes are added by dried basil and cilantro. Secret trick when preparing brine for tomatoes - adding 60 ml of olive oil.

With carrots

The container is filled with vegetables, which are arranged in layers. Tomatoes come first, then grated carrots and slices of garlic. Layers alternate until the jar or other container is filled to the top. Vegetables are poured with saline.

With mustard

This recipe may use mustard powder or grains. The ingredient is used at the end of cooking vegetables. Mustard is used to make a cork to prevent mold.

With vine leaves

Instead of the usual greens in the form of parsley, dill, horseradish leaves, grapes are used, or rather, leaves. Young leaf plates are washed and placed in a container along with tomatoes. The brine is made on the basis of water, s alt and the pulp of overripe tomatoes. Be sure to put oppression so that the vegetables do not float.

With horseradish

One of the main ingredients needed for pickling tomatoes is horseradish. The large deep green leaves give the vegetables their distinctive flavor. Root may be used in cooking.

With cinnamon

The bottom of the container is covered with herbs, spices - cinnamon and cloves. Then tomatoes are stacked, each layer of which is covered with sugar. When the container is almost full, vegetables are poured with tomato puree with s alt and sugar.

With horseradish leaves, cherries and currants

A classic recipe used to prepare tomatoes in ancient times. The combination of horseradish leaves, currants and cherries makes the taste of vegetables incredible. Also, during cooking, it is recommended to add greens and hot capsicum.

Using green tomatoes

Not only red, but also green tomatoes are subject to s alting. Due to the dense texture, vegetables may not be soaked as they should. This needs to be thought about in advance. Fruits in some places are pricked with a fork. The brine penetrates and the tomatoes take on the desired flavor.

How to properly store conservation

Pickles are kept refrigerated if you plan to eat them for as long as possible. In the summer, this is a basement, cellar or refrigerator. Apartment owners may well use the balcony.

If the room is very warm, tomatoes quickly peroxide and become tasteless. Cold-prepared vegetables do not spoil throughout the winter period.

They can be eaten a month after s alting.