How to pickle tomatoes in jars for the winter
I'll tell you how to pickle tomatoes in jars for the winter using a simple recipe with step-by-step photos. Pickled tomatoes go great with potato casseroles and other potato dishes. The tomatoes are prepared using the hot salting method – a winning option for home pickling when there is no possibility of storing tomatoes in a cellar.
Preparation time: 1 hour. Number of servings: 3 l jar.
Products for pickling tomatoes:
- tomato – 2 kg;
- granulated sugar – 2 tbsp;
- coarse table salt – 1.5 tbsp;
- a sprig of dried/fresh dill;
- cloves – 3 pcs.;
- garlic – 2 cloves;
- acetic acid – 1 tsp;
- ground cinnamon – 10 g;
- black peppercorns – 5 pcs.
Preparing salted tomatoes
First, prepare the jar: wash and sterilize it. Dry it to remove any moisture, then place peeled garlic cloves, a sprig of dill, ground cinnamon, black peppercorns, and cloves on the bottom. You can add various spices if desired: mustard seeds/powder, grated horseradish or ginger, oak leaves, cherry leaves, or currant leaves.
Wash the tomatoes, remove the stems, and pat dry. Prick the tomatoes on all sides with a toothpick to prevent the skin from cracking during scalding. Pack the tomatoes tightly, level with the top rim of the jar.
Prepare the marinade: add 1.5 liters of water and bring to a boil. Pour the boiling water over the tomatoes and let sit for 15 minutes. Then, drain the liquid into a saucepan, bring the water back to a boil, and pour it over the vegetables for 15 minutes. Then, drain the liquid back into the saucepan, add granulated sugar and table salt. Bring to a boil and pour the marinade over the tomatoes again. Then, cover with a lid and sterilize in a bucket of boiling water for 5 minutes.
Afterwards, carefully remove the jar from the bucket, pour vinegar over the tomatoes, and immediately seal with a scalded tin lid. Turn the jar upside down, wrap it in a fur coat, and let it cool for 24 hours.
Store salted tomatoes in a cool, dark place. They should be stored for up to a year. Hot salting ensures long-lasting preservation, and the brine remains clear.