Pickled tomatoes in a bucket: affordable recipes for delicious preparation for the winter

There are many ways to pickle tomatoes. A savory snack based on these vegetables can be prepared in a bucket using simple recipes.

Salted tomatoes. Illustration for this article is used under a standard license © ofazende.com

When using a bucket for pickling tomatoes, the cold method is often used. Be sure to use oppression to ensure an even distribution of the brine and prevent the formation of mold.

Tomatoes are picked up without damage or traces of rot of an equal degree of ripeness. Green and ripe fruits cannot be salted together. Rinse them with running water, wipe them with a napkin, remove the stalk.

Then 2-3 punctures are made with a toothpick. You can make a small cruciform incision at the top of the fetus. Such measures allow the pulp to be completely saturated with brine.

Tomatoes "as in a barrel"

Ingredients:

• selected tomatoes - 10 kg;
• large head of garlic;
• young horseradish leaves - 5 pcs.;
instagram viewer
• fine salt - 30 tbsp. l .;
• hot pepper pod;
• blackcurrant and cherry foliage - 15 pcs.;
• dill umbrellas - 5 pcs.;
• stalks of tarragon with leaves - 5 pcs.;
• filtered water - 10 liters.

Algorithm:

1. The greens must be washed.
2. The garlic is freed from the husk.
3. The pepper pod is finely chopped.
4. All ingredients are divided into 4-5 parts.
5. First, a part of dill, garlic cloves, pieces of pepper, tarragon, leaves (currants, horseradish, cherries) are placed in a bucket on the bottom.
6. This is followed by a layer of tomatoes.
7. Continuing to alternate ingredients, fill the bucket. At the top should be fruits, which are covered with horseradish leaves.
8. Dissolve salt in cool water. Prepared vegetables are poured to the very top.

Spread gauze and put a lid on it with oppression. Keep for 15-20 days in a cool place.

With mustard

Ingredients:

• medium-sized tomatoes with dense pulp - 9 kg;
• medium grinding salt - 180 g;
• filtered water - 6 l;
• medium blackcurrant leaves - 15 pcs.;
• ground hot pepper - 1/2 tsp; l .;
• laurel leaves - 6 pcs.;
• a mixture of different peppers - 1/2 tsp l .;
• powdered mustard 10 tsp l. (measured with a slide).

Algorithm:

1. Spices, currant (5 pcs.) And bay leaves are scattered at the bottom of the bucket.
2. Then place the tomatoes, shifting them with currant leaves.
3. Pour salt into water brought to an active boil.
4. Cook for 5 minutes, after which the dishes are removed from the stove.
5. Stir mustard in cooled brine.
6. The liquid is filled in a bucket with stacked tomatoes to the very top.

Keep under oppression for 10 days in a cool place.

Green tomatoes with garlic

Ingredients:

• green tomatoes - 1.5 kg;
• juicy medium carrot root vegetable;
• a small bunch of herbs and parsley rhizome;
• small horseradish root;
• garlic head;
• allspice - 5 peas;
• finely ground table salt - 1 tbsp. l .;
• filtered water - 1 liter.

Algorithm:

1. For brine, carefully dissolve the salt in cool water.
2. Peel vegetables.
3. Parsley root with carrots is chopped into thin rings.
4. The horseradish rhizome is cut into small pieces.
5. The greens are washed, the garlic cloves are freed from the husk. Together with spices, carrots, horseradish, parsley, put on the bottom of the jar (which can be replaced by a bucket).
6. Tomatoes are placed tightly, after which the brine is poured.

Keep for 10 days under a plastic lid in the refrigerator. Can be put in a cellar.

Cold pickling of tomatoes without vinegar

Ingredients:

• ripe tomatoes with dense pulp - 6 kg;

• peeled garlic cloves - 1 cup;
• filtered water - 0.8 l;
• medium fraction salt - 2 tbsp. l .;
• hot pepper pod;
• a small bunch of dill greens;
• medium sweet pepper pods - 2 pcs.

Algorithm:

1. Dissolve salt in water after boiling and continue to cook for 5 minutes.
2. Then the brine is left to cool completely.
3. Pepper pods (hot and sweet) freed from the stalk and grains, as well as garlic with herbs, are crushed using a meat grinder.
4. Put the tomatoes in a bucket, pouring them in layers with a spicy mass.
5. Pour in brine.

Spread gauze, put a lid and keep in the cold for 10-14 days.

Salting "almost like in a barrel"

Ingredients:

• Tomatoes - 10 kg;
• dill stalks with umbrellas - 6 pcs.;
• parsley stalks with leaves - 3 pcs.;
• celery stalks - 4 pcs.;
• medium garlic heads - 2 pcs.;
• cherry, currant leaves - 10 pcs.;
• young horseradish leaves - 3 pcs.;
• allspice - 15 peas;
• laurel leaves - 5 pcs.;
• fine food salt - 1 glass;
• granulated sugar - 2 cups;
• filtered water - 10 liters.

Algorithm:

1. Sugar together with salt are thoroughly stirred in water until complete dissolution.
2. Horseradish leaves are spread along the bottom of the bucket.
3. Transfer the tomatoes, adding layer by layer of garlic, spices, cherry and currant leaves, greens.
4. After pouring in the brine, cover the bucket with gauze, put the lid on.

They are kept cool for a month under oppression.

With aspirin

Ingredients:

• ripe dense tomatoes - 1 kg;
• onion head;
• aspirin tablets - 2 pcs.;
• medium sweet pepper pod;
• garlic cloves - 4 pcs.;
• fresh dill stalks - 2 pcs.;
• bay leaves - 3 pcs.;
• table (9%) vinegar - 3 tsp l .;
• sugar - 3 tbsp. l .;
• fine fraction salt - 9 tbsp. l .;
• filtered water - 1 l

Algorithm:

1. The onion peeled from the husk and the pepper freed from the grains are chopped in half rings.
2. The tablets are ground to a powder.
3. Put aspirin in cool water along with salt.
4. Add sugar, and then stir until all grains disappear.
5. Tomatoes, along with the rest of the ingredients, shift the bucket.
6. The container is filled with brine, covered with a gauze napkin, oppression is set.

The snack will be ready after 30 days.

With carrot tops

Ingredients:

• small brown tomatoes - 5 kg;
• twigs of carrot tops without traces of rot and dry leaves - 3 pcs.;
• granulated sugar - 1 glass;
• allspice - 10 peas;
• apple cider vinegar - 400 ml;
• laurel leaves - 3 pcs.;
• medium fractional salt - 100 g;
• filtered water - 5 l.

Algorithm:

1. The washed carrot tops are laid out on the bottom of the enamel bucket.
2. Then the tomatoes are placed in dense rows.
3. Pour boiled water.
4. Hold for 5 minutes. Then the liquid is poured into a saucepan and boiled again.
5. Stirs salt together with sugar in it. Put pepper, bay leaves, pour in vinegar.
6. Fill a bucket of tomatoes with hot brine to the very top.
7. Spread out a three-layer gauze napkin, put oppression.

Leave for 3 days at room conditions, and then move to a cool place.

There are many recipes for making savory pickled tomatoes in a bucket. They attract with their uncomplicated consistency and quick preparation.

Read also: All do not care! How to deal with blackening and curling of pear leaves?

Friends, do not forget to subscribe to the channel and LIKE if the article is useful!