9 best recipes for cold pickled tomatoes for the winter
Cold pickled tomatoes for the winter turn out to be incredibly tasty and aromatic. The cold method makes it possible to preserve a maximum of vitamins and minerals that are found in fresh vegetables. You can put such tomatoes both on an everyday table and on a festive one.
Features of cooking tomatoes in a cold way for the winter
Cold-cooked tomatoes can be used not only fresh, but also to make fragrant adjika, ketchup or sauce out of them.
Hot salting is quite difficult, because you need to heat the water several times, sterilize the container. Cold 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 salting, besides saving time, has other advantages. Among them are:
- tomatoes do not lose nutrients and trace elements;
- the 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 method of salting).
Requirements for the main ingredients
Tomatoes for all recipes are selected medium-sized, but fleshy. They will come from their own garden, you can also from the store or from the market, but always homemade. Always choose red tomatoes. Green, pink are not suitable for the cold method of marinade. Each fruit is carefully inspected for rot or mold. Tomatoes should be of the same degree of ripeness, but by no means overripe - they will fall apart and settle to the bottom, like porridge.
Each vegetable is thoroughly washed and dried. The peduncle is removed, a small hole is made with a toothpick near the place of its separation. This is necessary so that the skin does not crack during storage.
How to properly prepare containers for the beginning of the process
The containers are prepared in this way:
- banks take three-liter, they are thoroughly washed with detergent and soda;
- Hold each container over water vapor for 5 minutes;
- covered with a towel, left with the neck down.
Contrary to popular belief, you can take any salt for a cold recipe.But there are certain accents when choosing one or the other. So, if you add iodized salt, 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 salt. There is a risk that when using small grains, the tomatoes will fall apart.
How to cold cook tomatoes at home
Take one of the recipes you like.
A simple vinegar recipe
You will need to take:
- 2 kilos of the main ingredient;
- 20 grams of vinegar 9 percent;
- 1 tablespoon of sugar and salt.
The marinade is made classic, which is also used for the hot method. 4 cloves of garlic, 2 umbrellas of fresh dill, leaves of currant, horseradish, cherry are added to it, based on a three-liter jar.
First, all the leaves are placed on the bottom. Tomatoes are loaded tightly, but without pressing down. Dill and garlic are added to the top. After that, pour cold water, add seasonings, salt, sugar and set aside in a cool place.
After three days, the liquid will become cloudy, and a specific odor 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 placed in the refrigerator and kept for 2 weeks.
Mustard option
Ingredients:
- 2 kg of tomatoes;
- 150 g of salt;
- 1 tbsp. l. Sahara;
- to taste laurel, garlic, dill, cloves, celery, pepper;
- 3 tbsp. l. mustard as fresh as possible.
Tomatoes are placed in a sterilized container in layers, spices are added between each level. The marinade is prepared separately. To do this, add sugar, salt and seasonings to two liters of water. Pour tomatoes with a 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 can;
- put three tbsp on each jar. l. mustard;
- cover with a second layer of gauze.
Leave in a dark place for several days.
Old recipe
In order to cook according to an old recipe, you will need:
- 2 kg of the main ingredient;
- 3 tbsp. l. salt and sugar;
- 5 tbsp. l. vinegar;
- dill, garlic, parsley, celery, basil, cloves, laurel.
The brine is made in a standard way, it is cooled. Only mineral or well water is taken. Tomatoes are packed 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
Completely 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 pick up moisture and spices through a small puncture.
With the use of salted tomatoes
These products are incredibly tasty. The peculiarity is that pickling is done with already salted tomatoes. They are laid out on top of the container, left to cook for four or even five days.
With honey
It is made according to the classic recipe, but only half the amount of granulated sugar is added. The honey is melted before use.
With garlic
For a three-liter jar, add 4 cloves of garlic, dill, plant leaves.
First, leaves are placed on the bottom, tomatoes are placed on them, and dill and garlic are up. After that, pour cold water, add seasonings, salt, sugar and set aside in a cool place.
With sweet pepper
The recipe is no different from the classic one. 0.6 kg of pepper is taken per kilo of the main ingredient. It is better to choose multi-colored peppers to make it beautiful.
With carrots
Carrots are loaded with tomatoes. Cut into thin strips or rub on a large grater.
Terms and conditions of storage
You can eat tomatoes after salting in three weeks. But to store - up to three or even four months. Keep in a dark, cool room.
