In order to salt tomatoes, tomatoes of various degrees of maturity are suitable for you. However, you should never use frozen or spoiled fruits for harvesting. Unripe tomatoes that have an intense green color are unsuitable for pickling: they smell and taste like foliage and almost do not contain sugar. But unripe green tomatoes are just right for you.
Before pickling tomatoes, sort your crop, as tomatoes with different degrees of maturity must be salted separately. In addition, pink and red fruits are best salted in a small container (10-15 liters), brown in color - larger in a container (20-100 liters), and green tomatoes salted in a barrel, like cucumbers.
In many ways, the principle of pickling tomatoes is similar to the process of pickling cucumbers. The brine in the selected container should occupy approximately 45% of the volume, and the rest falls on the fruits themselves and various spices. Among seasoned gardeners for salting, such tomato varieties as Humbert, Bison, San Marzano, Lighthouse, Gribovsky, Alpatovsky are popular.
How to salt tomatoes : recipe 1 (for ripe tomatoes)
For 1.5 kg of tomatoes (and this is a three-liter jar), take dill (50 g), garlic (5 g), sugar (2 tablespoons), salt (1 tablespoon), vinegar (70 g).
From brine, water, salt, sugar and vinegar. Boil over hot steam, and boil the lid to it. Put garlic and dill (umbrellas) at the bottom of the can, and then begin to lay the tomatoes in rows. Spread them carefully, but fold them tightly into containers (do not drop so that “barrels” and dents do not form on the fruit). Remember also that tomatoes with wrinkles, mold cracks are unsuitable for salting. Pour the tomatoes with brine and roll the jar.
How to salt tomatoes: recipe 2 (for tomatoes a little immature)
Boil the brine (per liter of water, take 2 tbsp.spoons of sugar and half the amount of salt) and cool. Add mustard (10 g) to the brine, mix and let stand. Arrange the tomatoes in sterilized three-liter jars, pouring rows of blackcurrant and cherry leaves and dill umbrellas. Also lay in each jar a bay leaf and 8-10 peas of allspice. When the cooked brine becomes transparent, fill them with tomatoes and close the jars with nylon caps. Store pickles in a cool place.
How to salt tomatoes: recipe 3
Place tomatoes (10 kg) on the bottom of the container, which is pre-filled with herbs and spices: dill (200 g), garlic (30 g), horseradish root (30 g), bitter chilli (15 g). For brine, you will need 8 liters of water and 550 g of salt.
How to salt green tomatoes
Recipe 1. Prepare the fill for green tomatoes from water (3 l), sugar (9 tbsp. Spoons) and salt (2 tbsp. Spoons), bay leaves and allspice peas (10 pcs.) Add vinegar 9% to the prepared solution - go (1 cup). Put the greens in the jars: cherries and currants, parsley, dill (200 g), garlic (1 head) and pour vegetable oil (based on: tablespoon per liter container). Then put green tomatoes (3 kg) in these jars, and chopped onions on the top (half a head will be enough for each jar). Fill the jars with hot fill and roll up.
Recipe 2. For three cans of 1 liter, you need to fill: water (1 liter), sugar (1 cup), salt (a tablespoon with a hill), 9% vinegar (0.5 cups), parsley, horseradish, dill. On each green tomato, make cuts in several places into which insert thin plates of chopped garlic. Arrange the tomatoes in jars and pour hot solution, roll up. Turn the cans downside down, wrap them in something warm (for example, in a cotton or down duvet) and leave until cool. Then you can put the cans in the cellar or other cold place. The pickle prepared according to this recipe will surely please you with its piquant taste.