Salted tomatoes for the winter

Ingredients for the preparation of lightly salted tomatoes for the winter

For 1 can of 3 liters

  1. Tomatoes (medium-sized) 2.5 kilograms
  2. Hot pepper 1 pod
  3. Garlic 1 head
  4. Water 1.5 liters
  5. Salt 2 tablespoons
  6. Sugar 1.5 tablespoons
  7. Bay leaf 6 pieces
  8. Dill branches 6 pieces
  9. Currant leaves 6 pieces
  10. Allspice 1 tablespoon
  • Main Ingredients Tomato


Glass jar, pan, soup ladle, gauze or film, elastic.

Cooking lightly salted tomatoes for the winter:

Step 1: prepare the tomatoes.

For salting, ripe, resilient small tomatoes are suitable. Without defects, all kinds of cracks and rot. The latter can especially harm the entire cooking process.
Rinse the selected tomatoes several times with warm running water, and then dry a little.

Step 2: put the tomatoes in a jar.

Prepare the can by rinsing it thoroughly and rinsing with running water.
Spices also need to be prepared. Rinse the greens, smash the dill stalks. Split hot pepper into halves or quarters, and peel the garlic cloves and cut into thin strips, however, you can leave the whole.
Put 3 sprigs of dill, 3 sheets of currants, half a pod of hot pepper and half the whole garlic that you prepared on the bottom of the can. Fill the jar with tomatoes to the middle, then put the remaining spices and report the tomatoes to the top. This is necessary so that the vegetables are evenly saturated with seasonings.

Step 3: prepare the brine.

Heat water in a saucepan, add salt and granulated sugar to it, and also drop bay leaves and peppercorns. Bring the brine to a boil and boil it for 5 minutesso that all the aromas and tastes in it mix properly.
Ready brine does not need to be immediately poured into jars with tomatoes, cool it first, until about 60 degrees.

Step 4: prepare lightly salted tomatoes.

With cooled brine, pour the tomatoes laid in jars of spices. Close the jar with gauze, folded in several layers or with a film, making several holes in it. The main thing is to ensure the flow of air. Fasten the cheesecloth / film with an elastic band, tightly tying it around the neck.
Leave the tomatoes at room temperature. If the weather is warm, then through 3 days tomatoes will be ready, but if it’s cold in your apartment, you’ll have to wait 5 days. Also, if your house is hot, tomatoes can turn into salted already through 2 days.
When the tomatoes become as they want to taste, close the jar with a tight lid and send the workpiece for storage in a cool place, preferably in the refrigerator.

Step 5: serve lightly salted tomatoes.

Serve light-salted tomatoes with hot dishes, boiled or baked potatoes, as well as a delicious snack with strong drinks. Both you and your guests will surely appreciate the aroma and taste as if from inside peppered tomatoes.
Enjoy your meal!

Recipe Tips:

- To speed up the process of pickling a tomato, you can pierce each vegetable with a wooden toothpick, but this is not at all sporty, in my opinion.

- Use only brine or bottled water purchased in a store to prepare brine, not the water that flows in your apartment from the tap.