TOP 16 recipes for cold salted tomatoes in jars without vinegar

When thinking about wrapping up, many people immediately have a picture before their eyes of a kitchen littered with vegetables and cans. This kind of work seems to take an endless amount of time. They just don't know about cold salted tomatoes, sealed in a jar without adding vinegar.

Principles of cold salting tomatoes for the winter

Cold canning tomatoes has many advantages. There is no need to prepare tin lids, since the jars are prepared for nylon ones. This reduces the process time. The cold method preserves more vitamins, unlike the way tomatoes and other vegetables are used to be sealed.

How to choose and prepare vegetables

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

Preparation of containers

For the cold method, jars, buckets and even pans are used. Dishes can be wooden, glass, plastic and enameled. It must be clean and complete.

How to cold salt tomatoes

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

Cold-salted tomatoes in a finger-licking saucepan

Pickling tomatoes according to this recipe is very easy. The pan is filled with clean tomatoes. For piquancy, add salt, peppercorns, bay leaf, garlic and dill.

A simple brine is made from water, salt, sugar and vinegar. After complete stirring, the liquid is filtered to filter out large grains. The tomatoes are filled with brine, covered with a lid and taken to a cold room.

In a bucket

The container is suitable for storing tomatoes in the cellar and basement. You need to add salt according to the classic recipe. A standard set of ingredients is used.

In banks

Tomatoes are also salted in jars, directly laid. The calculation of ingredients is taken for each individual container. If desired, cucumbers, a large amount of herbs and leaves of fruit trees are added.

Like cask

10 days after salting, the tomatoes are ready to eat. Under the influence of salt, herbs and spices acquire a piquant taste. For the brine, take garlic, salt and sugar.

Salting in barrels

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

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

In a plastic bucket

Pickling tomatoes using this method tastes like tomatoes from a barrel. The principle is the same. The difference lies in the use of a different container - a plastic bucket. Tomatoes are filled with water with the addition of salt, sugar and vinegar.

With garlic

It’s hard to imagine salted tomatoes without garlic. If you don't add it, the taste won't be as good as it should be. But too much of it can also spoil the taste. The best option is 5 cloves per 3 liter jar.

Without vinegar

To prepare the brine, take cooled boiled water. Tomatoes are aromatic and piquant due to the content of a large number of spices - cloves, garlic, pepper, basil and bay leaves. If desired, add greens in the form of parsley, dill and others.

With honey

Tomatoes are filled with brine, the taste of which is different from the usual one. Honey, sea salt and lemon juice are added to the liquid. Dried basil and cilantro add spicy notes. A secret trick when preparing tomato brine is adding 60 ml of olive oil.

With carrots

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

With mustard

The recipe may use mustard powder or seeds. The ingredient is used at the end of cooking vegetables. A cork is made from mustard, which prevents mold.

With grape 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 containers along with the tomatoes. The brine is made from water, salt and the pulp of overripe tomatoes. Be sure to apply pressure so that the vegetables do not float.

With horseradish

One of the main ingredients needed for pickling tomatoes is horseradish. The large, rich green leaves give the vegetables their distinctive flavor. When cooking, you can use the root.

Cinnamon

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

With horseradish, cherry and currant leaves

A classic recipe for preparing tomatoes in ancient times. The combination of horseradish leaves, currants and cherries makes the vegetables taste incredible.It is also recommended to add herbs and hot peppers during cooking.

Using green tomatoes

Not only red, but also green tomatoes can be pickled. Due to their dense consistency, vegetables may not soak as well as they should. You need to think about this in advance. The fruits are pricked with a fork in some places. The brine penetrates inside and the tomatoes acquire the desired taste.

How to properly store preserves

Pickles are stored 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, the tomatoes quickly turn sour and become tasteless. Cold-harvested vegetables do not spoil throughout the entire winter period.

They can be eaten a month after salting.