How to pickle tomatoes in a saucepan (bucket) for the winter like barrel tomatoes

Usually we are all used to salting tomatoes in jars for the winter. And not enough people understand the taste of tomatoes prepared in barrels. Maybe that’s why not everyone has barrels. Not almost everyone knows that you can pickle tomatoes in a saucepan with a barrel flavor. Let's see how it's done.

The methods for pickling tomatoes in a pan are similar to pickling in a bucket. Therefore, the containers are almost uniform in size. Pots, like buckets, are often enameled. From time to time, buckets are used from plastic material. Only plastic should be for food products.

The process of salting tomatoes is associated with the transformation of sugar contained in the fruit into lactic acid. All this happens under the influence of lactic acid microbes. In other words, fermentation is underway. Immediately with this comes other unnecessary types of fermentation.

Therefore, pickled and salted tomatoes should be stored in a cool room. Because at low temperatures, lactic acid prevents the development of other types of fermentation.

At temperatures below 15 degrees C, lactic acid fermentation develops more slowly. A more favorable temperature for this is 15-22 degrees C. Remember that at temperatures above 22 degrees C, there is a danger of the development of rotten and butyric microbes. This is when the nasty smell and taste arises.

How to pickle tomatoes in a saucepan

Salted tomatoes are an excellent appetizer for a family feast. Specifically, with fried potatoes or your favorite mashed potatoes.

https://youtu.be/skJQb-7DLfk

Ingredients:

Tomatoes – 3 kg
Parsley - 1 bunch
Dill - 1 bunch
Cilantro - small bunch
Garlic – 5 cloves
Oregano (dried herbs) - 1 tsp.
Cloves - 2 pcs.
Dark peppercorns - 15 pcs.
Bay leaf - 2 leaves

Water - 2.2 liters
Salt - 4.5 tbsp. l. with a slide

Manufacturing:

1. Wash the tomatoes ahead of time. In the place of the stalk, make a puncture with a toothpick or knife. Place the cooked tomatoes in the pan.

2. Pour clean cool water into the saucepan with tomatoes so that it completely covers the fruits. This is done in order to find out the amount of suitable water for the brine.

3. Pour the water from the saucepan with the tomatoes into another container, the weight of which you should already know. Place the container with the poured water on the scale to find out its total weight. Subtract the weight of the container from the total weight - you will find out the weight of the water.

The calculation of salt is as follows: For 1 liter of water, put 2 tbsp. l. salt with a slide.

4. Place the measured amount of water on the fire. Add the calculated amount of salt. Bring the solution to a boil so that the salt dissolves. Turn off the fire. Allow the brine to cool until lukewarm.

5. While the brine is cooling, prepare the greens. Chop the dill, parsley and cilantro with a knife.

6. Peel the garlic and chop it with a knife.

7. Add cooked herbs, chopped garlic, cloves, peppercorns, bay leaf and oregano to the tomatoes in a saucepan.

8. Pour warm water into the pan with the tomatoes. Place a double layer of gauze on top. Place a plate on the cheesecloth as a small weight. Cover the pan with a lid. Leave the pan in the pickling room. On average, tomatoes are salted in a room for 5-7 days, depending on the size of the fruit.

In just 2-4 days you will be able to test the tomatoes.

Eating potatoes with salted tomatoes is a dream that is in your hands!

Salting tomatoes in a saucepan using the cool method

For this recipe, use firm tomatoes. Tomatoes can be taken either ripe reddish or greenish. In both versions it turns out delicious.

https://youtu.be/FbPCsAualu0

Need to:

Tomatoes are firm and dense
Parsley, dill, dill umbrellas - 2-3 bunches each
Celery greens - 1-2 bunches
Garlic - 3 heads
Onions - 3-4 pcs.
Peeled horseradish root - 3-4 pcs.
Fresh reddish hot pepper - optional
Horseradish leaves, currant leaves, cherry leaves, raspberry leaves
Thyme (thyme) - optional

For brine per 1 liter of water:

Salt (not iodized) - 1 tbsp. l. with a slide
Bay leaf - 1 pc.
Dark pepper - 3-4 pcs.
Allspice - 2-3 pcs.
Cloves - 1-2 pcs.

Manufacturing:

1. First prepare the brine. Pour water into the container. Put it on fire, close the lid. Add bay leaf, dark peppercorns, allspice, cloves and salt. Bring the water to a boil and boil for 2-3 minutes. Then turn off the heat and leave it until it cools completely.

2. Take a huge 40 liter pan for pickling tomatoes. First, place some of all the cooked greens on the bottom of the pan. Place some of the chopped onion rings and chopped garlic here. Also part of the prepared all the spices: hot pepper and thyme. Don't forget to add some of all the cooked leaves.

3. Place a layer of tomatoes on the layer of herbs with spices. Cover the layer of tomatoes again with a layer of herbs with spices. So, alternating greens with tomatoes, fill the entire pan.

4. Next, pour the cooled brine on top of the outermost layer of greens.

5. Cover the contents on top with layers of gauze. Place an inverted plate on the cheesecloth.

If you notice mold on the gauze, wash it under running water. Place the washed gauze again in the same space.

6. Place a weight in the form of a can of water on top of the plate.

How to pickle tomatoes in a bucket like barrels

You will need for 1 liter of water:

Salt - 50 g
Sugar - 20 g
Herbs, garlic, spices - to taste

Manufacturing:

1. Place half of the cooked greens at the bottom of the bucket. For greens, take: dill, parsley, basil, dark currant leaves, horseradish leaves. Also add half the cooked cloves of garlic and peppercorns along with the herbs.

2. Then start putting the washed tomatoes into the bucket. Place the largest fruits first, and the smallest ones later.

3. Place the second part of the cooked herbs, garlic and peppercorns on top of the laid tomatoes.

4. Later, prepare cool brine until the salt is completely dissolved.

The calculation for cool brine is as follows: For 1 liter of water, take 50 g of salt and 20 g of sugar.

5. In the above recipe, 5 liters were useful. brine. Fill the tomatoes in a bucket with the prepared brine. Press the greens on top of the brine with your hand to see that it covers all the fruits.

6. Place mustard bags over the entire surface of the greens. In this way, mold will not appear on top at all.

7. Take a lid with a smaller diameter than the bucket and place it on top of the bags. Place some kind of pressure on the lid. Leave the workpiece in this state at room temperature for 5 days. Later, take the bucket to the cold cellar. After 10 days, the tomatoes will taste impeccable.

Video on how to ferment tomatoes in a saucepan using the cool method for the winter

Check out the recipe for the usual method of savory salted tomatoes for the winter.

Ingredients:

Reddish tomatoes – 7 kg
Garlic - 3 heads
Greens: horseradish leaves, currant leaves, cherry leaves - to taste
Hot pepper - 1 pod
Dark peppercorns - 1 pack
Salt - 3 tbsp. l.
Sugar - 1 tbsp. l.
Water - 3 liters

All recipes have practical application. Because they are tasty and simply memorable. Salting and fermenting your favorite tomatoes is a pleasure.

6 recipes for fermenting reddish and greenish tomatoes under a nylon and tin lid

At the moment, there are so many different delicacies on the shelves – it’s simply mind-boggling! But, you must admit, from time to time the soul just asks for something ordinary, folk. For example, pickled tomatoes. I love them to bits! My family and guests love them too. And now I would like to tell you how I make pickled tomatoes for the winter in a saucepan, bucket, and in jars.

Pickled tomatoes for the winter in jars like from a barrel

First, I’ll share a recipe for how to ferment tomatoes in jars like barrels. It is better to take small, strong vegetables, absolutely the “cream” variety. This is cool salting in a three-liter jar with a nylon lid.

Ingredients for a 3 liter jar:

1.5-1.8 kg of tomatoes;
2 leaves of horseradish;
6 pcs. dark currant leaves;
6 pcs. cherry leaves;
2 dill umbrellas;
6 pcs. dark peppercorns;
2 pcs. bay leaf;
5-6 cloves of garlic.

Brine for pickled tomatoes per 1 liter of water:

3 tbsp. spoons of salt (65-70 g);
1 tbsp. spoon of sweet sand (optional).

Wash the jars with soda. Scald the plastic lids with boiling water.
Place half of the washed spices on the bottom of the jars: horseradish, cherry, currant leaves, dill umbrella. Add peppercorns, bay leaf, chopped garlic.
Place the washed tomatoes tightly. Sprinkle the remaining spices on top and put the second umbrella of dill.
Dissolve salt in boiled cool water (normally spring water). If you like, you can add sugar. Pour the brine over the tomatoes and cover with a lid.
Place the jar in a bright space, placing it in a deep plate. They will start to wander. Add brine if necessary.
After a day, close the lid tightly and move it to a cold space - a cellar, a balcony or a refrigerator.

Tomatoes are fermented using the cool method without vinegar for about 2 months. Inspect from time to time, taking one for testing: the reddish ones will pickle faster, the brown and greenish ones a little later.

Reddish tomatoes pickled for the winter in a pan

Now I’ll tell you how to make pickled reddish tomatoes in a saucepan. This method is suitable for those who do not like to wait for a long time.

2.5 kg of burgundy tomatoes;
10 pieces. cherry leaves;
10 pieces. aromatic peppercorns;
10 pieces. dark peppercorns;
80 g dill umbrellas;
6 pcs. bay leaf;
40 g basil sprigs (optional);
3 liters of water;
60 g salt.

Carefully wash the pan and rinse with boiling water.
We select strong, ripe tomatoes that are reddish in color. We wash them and remove the tails.
Place washed dill, basil, laurel and cherry leaves, and peppercorns on the bottom of the pan. Then we add the tomatoes.
Pour salt into a separate saucepan, fill it with cool water, mix well with a spoon.
Pour the solution into a container with tomatoes, press down on top with a plate. Let it ferment at room temperature.

After 6 days, the pickled tomatoes in the pan are ready. We store them in the refrigerator.

Pickled tomatoes in a plastic bucket for the winter

As you already understand, there are various pickled tomatoes for the winter: in a pan, bucket, in jars. If you want to stock up on a huge amount, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will be like barrel ones.

8 kg tomato;
10 pieces. dill umbrellas;
10 pieces. horseradish leaves;
20 pcs. dark peppercorns;
10 pieces. aromatic peppercorns;
8-10 pcs. bay leaf;
1-2 pcs. hot pepper;
2 pcs. heads of garlic;
Currant and cherry leaves - to taste;
5 liters of water;
1 glass of salt;
0.5 cups sugar.

We take a huge bucket (12 liters), carefully wash it, and scald it with boiling water.
Let's prepare all the ingredients: wash the tomatoes, leaves, peel and cut the garlic, hot peppers.
Cover the bottom of the bucket with the first layer of leaves and spices. Then we'll add the tomatoes. Next - again a layer of spices, tomatoes. And so we alternate until the very top.
Heat water in a separate bowl, dissolve sugar and salt in it. Pour the cooled brine over the tomatoes.
Cover with folded gauze and place a plate with a weight on top. We keep it in room conditions for about a month, then we take it out into the cold. We change the gauze from time to time.

Pickled tomatoes with mustard

When I want to pickle tomatoes for future use under a metal lid, I roll them up in jars for the winter with mustard. This type of preservation is suitable for storage in an apartment.

Ingredients for a 3 liter jar:

1.8-2 kg tomato;
50 g horseradish root;
1-2 pcs. dill umbrellas with trunks;
1 PC. onions;
2-3 pcs. garlic cloves;
1 tbsp. a spoonful of mustard powder;
1 PC. sour apple;
1 liter of water;
2 tbsp. spoons of salt;
1.5 tbsp. spoons of sugar;
Cherry and currant leaves - to taste.

Wash the jars with soda and sterilize them over steam. Boil steel lids for 5 minutes.
We wash all the vegetables, leaves, dill. Peel the garlic, cut the cloves lengthwise into slices. Cut the peeled onion in half. Cut the apple into slices. Peel the horseradish root and cut into pieces. Cut off the stems of the dill umbrellas.
Place dill umbrellas, horseradish root, dill umbrellas, and garlic at the bottom of the jar. Next we fill it with tomatoes. Fill the empty spaces with apples and onions.
Boil water, add salt, sugar, currant leaves, cherries, dill stems. Cook for 5 minutes, strain.
Pour the brine into a jar, cover with a lid, and leave for 15 minutes.
Pour the brine back into the pan, boil again and pour in the tomatoes. Add mustard and roll up.
Let's roll the can on the table, then turn it over and wrap it up. Pickled tomatoes for the winter in jars for storage in the apartment are ready.

Greenish tomatoes pickled with herbs and garlic

I am often asked to share recipes for pickling greenish tomatoes. Naturally, they are hard and take a long time to salt, so a good option is to make the recipe in slices. I make them with garlic and herbs, they are delicious!

2 kg greenish tomatoes;
1-2 heads of garlic;
1 bunch of celery greens;
1 bunch of parsley;
1 PC. chili pepper;
2 leaves of horseradish;
1 liter of water;
1 tbsp. spoon of sugar;
1 tbsp. spoon of salt;
1 teaspoon dry mustard.

Wash the tomatoes, cut off the top, cut into quarters or circles.
Wash the parsley and celery and chop finely.
Wash horseradish leaves and dill umbrellas. Peel the garlic and cut into pieces. We clean the chili pepper from the tail and seeds, cut into rings.
Place a horseradish leaf and dill umbrellas on the bottom of a jar or pan. Then we lay the tomatoes in layers, sprinkle them with herbs, garlic and pepper rings.
Prepare the brine: dissolve salt, sugar, and mustard in a liter of cool water. Stir until smooth and pour the brine over the tomatoes. Cover the top with a sheet of horseradish to protect against mold.
Close the lid and put it on the balcony. Check from time to time to see if the brine needs to be added. To do this, we prepare the freshest portion every time.
In at least 7-10 days, the tomatoes will be ready. The thicker the pieces, the longer they ferment.

Pickled tomatoes with cabbage

I would like to tell you about another exciting option - how to pickle tomatoes stuffed with cabbage. This is an ancient Ukrainian recipe, my grandmother loves it very much.

3 kg of tomatoes;
1.5 kg of white cabbage;
1 PC. large carrots;
1 head of garlic;
10-12 pcs. peppercorns.

Cut off the cap of washed tomatoes (perfectly the “cream” variety), scoop out the insides with a spoon into a separate bowl.
Shred the cabbage like you would for borscht. Three carrots on a grater. Stir, add chopped garlic. Season with salt, pepper and crush lightly with your hands.
Stuff the tomatoes tightly with cabbage and carrot innards.
Pour peppercorns into the bottom of an uncovered pan and place the tomatoes, with their insides up, in several layers. We put tomato “entrails” in the free spaces between them.
Prepare the brine: mix cool water with sugar and salt (a tablespoon of salt and sugar for any liter of water). Pour in the tomatoes, cover with a plate, and place the weight. Let them stand in the room for a day, and later we will move them to the balcony or put them in the refrigerator.
After 4-5 days, the most delicious, fragrant tomatoes are ready.

I suggest you watch another very exciting video recipe on how to ferment tomatoes at home.

Here they are - tomatoes for the winter, pickled in a pan, bucket, and in jars. There is no shame in serving it, they fly away with a bang. A beautiful appetizer for any dish. Pickle it, you won’t regret it. Bon appetit!

Pickled tomatoes, like barrel tomatoes - cook using the cool method in a saucepan

Production time: 2 months h
Number of servings: 10
Type of dish: Winter preparations
Cuisine: Russian
Difficulty: Newbie

In this article you will find a recipe on how to cook very tasty pickled tomatoes in a saucepan. Recipe for making using the cool method with photos and videos. They come out like straight from a barrel, very tasty.

Cool pickling of tomatoes helps preserve tomatoes until winter.

Their taste is spicy and rich, like tomatoes from a barrel.

Tomatoes fermented with mustard in a saucepan come out with an inimitable smell and are very tasty.

Pickled tomatoes in a saucepan

ripe tomatoes - 5 kg;
bell pepper - 1 kg;
horseradish leaves;
dark currant leaves;
umbrellas or dill seeds;
cherry leaves.

water - 5 l;
non-iodized salt - ½ cup (200 ml glass);
mustard powder - 2.5 tbsp. l.

Cooking process

Carefully wash the container in which we will salt the tomatoes. This could be an enamel pan or a bucket without chips. You can take glass or earthenware, but an aluminum pan is not suitable. We've sorted out the container, now we're preparing the greens. We chop the washed horseradish leaves, and if the horseradish leaves are small, then put them whole. We also wash the cherry and currant leaves and add them to the horseradish. You can add dill, parsley, tarragon and other herbs. It is not necessary to add garlic.

Place a layer of tomatoes on the bottom of the pan, lined with herbs. We take tomatoes for pickling of a similar size, with dense pulp.

Later we cover these tomatoes with some more greenery.

Then you can put bell peppers in the pan as a second layer. Wash the pepper and cut a circle around the stalk. Through the cut hole we take out the testis along with the seeds. Place the pepper under running water to wash it inside and remove any remaining seeds. Place the peppers in the pan. If you wish, you can not cut out the core with seeds from the pepper fruits, but pickle the pepper completely.

Sprinkle herbs on top of the pepper. Place another layer of tomatoes on top of the peppers and herbs.

Cover the top of the vegetables with the remaining herbs. Now we are preparing the brine. To make brine, we use filtered or well water. According to the recipe, we calculate the amount of salt and dry mustard for the required volume of water. Pour the salt into the water, stir gently until the salt is completely dissolved in the water. Without ceasing to stir the brine, add mustard powder to it according to the recipe. Then pour brine over the tomatoes and bell peppers so that it covers the vegetables one hundred percent.

Cover the entire contents of the pan with a clean board or a large flat plate. We put oppression (an incomplete three-liter jar of water), and cover the top with gauze. Place the pan in the cold. After a certain number of days, when the vegetables are saturated with brine and settle in the pan, the oppression can be removed. In the cold, tomatoes and peppers will be salted for a month or two.

Pickled tomatoes in a saucepan using the cool method are a beautiful addition to main courses.

Prepare pickled tomatoes in a saucepan according to our recipe and enjoy your meal.

For even more delicious pickled vegetable recipes, see here

Barrel tomatoes in a pan

Ingredients

Dill – 10 sprigs

Garlic – 1 large head

29 kcal
16 hours
20 minutes.
16 hours 20 minutes

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Now I would like to offer a recipe for barrel tomatoes, which my grandmother, also my mother, prepared, and at the moment I am preparing. Previously, such preparations stood in barrels in the basement: a barrel of cucumbers, cabbage, tomatoes and a small barrel of salted mushrooms. But times change, keys and lids for preservation and many different recipes have emerged. Old “barrel” recipes are slowly becoming a thing of the past. Now I will tell you how to cook barrel tomatoes in modern conditions - in a saucepan, without a basement. It is these tomatoes that get a unique taste and unique smell.

To pickle barrel tomatoes in a saucepan, we actually need tomatoes - preferably brown, maybe green, or reddish, fleshy and dense. We will prepare other ingredients according to the list.

We rinse the dill from dust and cut it into several parts.

Garlic is a large head. We clean and cut any clove into several parts.

Place half of the dill sprigs on the bottom of the pan. Place tomatoes on them and lightly sprinkle with garlic.

In this way we fill the pan one hundred percent.

Place the second half of the dill on top. If desired, you can add celery greens and horseradish leaves. But I don’t add, just a lot of dill and garlic, like my grandmother did.

Cover with clean gauze or cotton cloth (A collection of different and interacting tissues form organs) . An inverted plate is placed on it. Dissolve salt (rock salt, not iodized), sugar in warm boiled water and pour the brine into a saucepan. We place the pan on the balcony, on the porch, in a space where rain will not fall into it and the temperature is below room temperature. You can put a plastic bag on top to prevent flies from flying in. In this state, tomatoes ripen in 40-45 days.

Now about salt and sugar. Grandma calculated this: 10 liters. water – 2 cups (250 ml capacity) salt and 1 cup sugar. It turned out for 1 liter of water - 56 grams of salt, and 23 grams of sugar. Water and tomatoes - in equal quantities. I took 2 kg of tomatoes and 2 liters of water and multiplied all the ingredients by 2.

We will need a small weight on top so that the tomatoes do not float, but so that they do not wrinkle. For this purpose we used a small container of water.

I put a sticker with the date on the container. All you have to do is be patient and wait for it to mature. The only disadvantage of making barrel tomatoes in a saucepan is that once a week, you will need to wash the plate and rinse the tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) that covers the tomatoes.