5 best salted tomato recipes

Things to consider before salting

Salted and pickled tomatoes are not the same thing. The difference is that salt is added to the liquid in the first case, and vinegar or citric acid in the second.
Previously, vegetables were salted in barrels or other large containers, but nowadays it is much more convenient to do this in glass jars.
It is better to choose strong tomatoes. Too soft can simply creep out during the salting process.
Vegetables and herbs need to be washed, and jars and lids must be sterilized or at least thoroughly washed with soda.
Recipes are designed for a three-liter jar. It usually holds about 1½ – 2 kg of tomatoes and about 1½ liters of water. But it is better to determine the amount empirically, especially if you want to salt tomatoes in jars of a different size. Vegetables must be tamped tightly so that they do not float, and the jar must be poured with water to the very top.
The amount of salt and sugar for the brine is based on 1½ liters of water. If you need less or more fluid, change this amount in the same proportions.

How to salt tomatoes

If you want to quickly enjoy the salted tomatoes, cover the jars with nylon lids and leave them at room temperature for 4-7 days. The brine should cloud a little. Then put the already tightly closed blanks in the refrigerator or cellar for 10-15 days. After that, the vegetables can be eaten.

If you are in no hurry with the tasting, then the closed jars can be immediately put into the refrigerator or cellar. They will be salted in one and a half to two months.

In any case, tomatoes can be stored for about six months, but it is better not to overdo it.

1. Salted tomatoes with herbs and garlic

How to salt tomatoes with herbs and garlic

Ingredients

2-3 dill umbrellas with stems;
1-2 leaves of cherries;
1-2 currant leaves;
2 horseradish leaves;
4-5 cloves of garlic;
1½ – 2 kg of tomatoes;
1½ l of water;
3 rounded tablespoons of salt.

Preparation

Coarsely chop half of the dill with scissors and place on the bottom of the jar. Place there all the cherry and currant leaves, 1 horseradish leaf and half the coarsely chopped garlic.

Use a knife or a toothpick to pierce the butts of the tomatoes. Place vegetables tightly in the jar. Place the remaining garlic on top and the dill and 1 horseradish folded several times. Dissolve salt in cold water and pour over tomatoes.

2. Salted tomatoes with herbs, garlic and pepper

Ingredients

5-6 cloves of garlic;
20 black peppercorns;
5 allspice peas;
2-3 dill umbrellas with stems;
2 horseradish leaves;
1½ – 2 kg of tomatoes;
1-2 hot peppers;
a few sprigs of parsley;
1 dried bay leaf
1½ l of water;
2 rounded tablespoons of salt.

Preparation

At the bottom of the jar, place half of the coarsely chopped garlic, black and allspice, half of the dill and horseradish leaves. Fill the jar with tomatoes about halfway.

Then put the hot pepper in there, add the parsley, the remaining chopped garlic, the second part of the dill and the lavrushka. Arrange the rest of the tomatoes tightly, filling the jar to the top. Dissolve the salt in cold water and pour the brine over the vegetables.

3. Salted tomatoes with herbs, garlic, horseradish root and mustard seeds

How to salt tomatoes with garlic, horseradish root and mustard seeds

Ingredients

2 sprigs of currants with leaves;
2 umbrellas of dill with stems;
1 bunch of parsley;
5-6 cloves of garlic;
a long piece of horseradish root;
1½ – 2 kg of tomatoes;
1½ l of water;
1 teaspoon mustard seeds
3 tablespoons of salt with a small slide.

Preparation

At the bottom of the jar, tamp the currant twigs, leaving a few leaves for later, 1 dill umbrella and almost all the parsley. Add coarsely chopped garlic and horseradish root.

Lay out the tomatoes. Dissolve the salt in cold water and pour the brine over the vegetables. Top with the remaining currant leaves, a second dill umbrella, and parsley. Pour in mustard and top up with brine.

4. Salted tomatoes with garlic, black pepper, lavrushka and dry mustard

How to salt tomatoes with garlic, black pepper, lavrushka and dry mustard

Ingredients

1½ – 2 kg of tomatoes;
2 dried bay leaves
3 cloves of garlic;
10 black peppercorns;
1½ l of water;
4 level tablespoons of salt;
½ – 1 teaspoon of dry mustard.

Preparation

Place the tomatoes in the jar. Put lavrushka, garlic and pepper on them. Dissolve salt in cold water and pour over vegetables. Top with mustard.

5. Salted tomatoes stuffed with garlic

Ingredients

1½ l of water;
6 level tablespoons of sugar;
1½ – 2 rounded tablespoons of salt;
1½ – 2 kg of tomatoes;
a handful of garlic cloves (1-2 cloves are needed for each tomato).

Preparation

Boil water, dissolve sugar and salt in it and cool completely. In the meantime, remove the part where the stalk was from all the tomatoes with a sharp knife.

Cut each garlic clove into several pieces and sprinkle the vegetables at the cut. Place the tomatoes in a jar and cover with cold brine.