10 step-by-step recipes for cold-pickled tomatoes in jars without vinegar

Pickled tomatoes for the winter — This is one of the most popular preserves. There are many recipes for this preparation, but most require vinegar. However, you can cold-preserve salted tomatoes in jars without adding vinegar.

Advantages of cold salting

Traditionally, pickled tomatoes are prepared with vinegar to ensure the preserves last all winter without spoiling. In this case, the vinegar acts as a preservative. However, it alters the flavor of the tomatoes.

To prepare tomatoes with a natural tomato flavor for the winter, you will have to avoid adding vinegar to the brine.

What other benefits does cold salting have?

1. Due to the lack of heat treatment, the fruits retain the maximum amount of vitamins.
2. Canning takes much less time.
3. You won't have to worry about preparing the brine.
4. The fruits can be placed in any containers, not just sterilized jars.

But when preparing preserves using the cold method, you will have to take into account that the preparations can only be stored in a cool place.

Selecting and preparing tomatoes

Any variety of tomatoes are suitable for canning. Small tomatoes with firm skins are best. Not-quite-ripe tomatoes are also suitable. The skin should show no signs of damage, mold, or discoloration.

Before rolling, the fruits are thoroughly washed in water, the stems are removed (if any) and they are laid out on a towel to allow the water to dry.

To add aroma and flavor to pickles, you can add various spices, such as black peppercorns, bay leaves, mustard, and cloves. You can also add currant, raspberry, and cherry leaves, basil, dill, and other herbs.

Proven and delicious recipes

There are many recipes for cold pickling tomatoes without using vinegar.

Classic cooking method

To pickle tomatoes the classic way you will need:

• tomatoes;
• salt;
• garlic heads;
• a bunch of fresh dill;
• water.

How to pickle:

1. Bring water to a boil, add salt.
2. When the brine is ready, remove it from the stove and cool.
3. Place garlic and dill at the bottom of the jar. Then add the tomatoes.
4. When the jar is full, it is filled with warm brine.
5. Cover with a nylon lid and put the preparation away in a dark place away from direct sunlight for 10 days.
6. In a week and a half the pickling will be ready.

Mustard recipe with a nylon lid

What ingredients will you need:

• tomatoes;
• granulated sugar;
• fine table salt;
• dry mustard;
• filtered water.

How to pickle properly:

1. First, you need to prepare the marinade. To do this, dissolve mustard, sugar, and salt in water.
2. The resulting marinade is poured over the fruits.
3. Then the tomatoes are pressed down. The pickle will be ready in about 5-7 days.

Cold pickling of green tomatoes

What you will need:

• green tomatoes;
• fine table salt;
• sugar;
• filtered water;
• table vinegar;
• spices to taste.

Pickling green tomatoes the easy way:

1. Place spices in jars, then tomatoes.
2. Add salt and sugar.
3. Pour in cooled boiled water.
4. Then add vinegar. After this, the preserves can be sealed.

Dry salting of tomatoes using the cold method

What you need for cooking:

• tomatoes;
• fresh dill;
• raspberry, currant and horseradish leaves;
• garlic;
• salt.

Salting process:

1. For dry, cold pickling, you'll need a large bucket. Place the spices at the bottom, then the fruit.
2. Tomatoes are sprinkled with a large amount of salt, covered with horseradish leaves and placed under pressure.
3. The bucket is placed in a warm place for 24 hours.
4. After this, it is put away in a cool place.

Salting red tomatoes with cold water without vinegar and aspirin

Instead of vinegar, you can add aspirin to preserves, which is used as a preservative.

What you will need:

• tomatoes;
• fine table salt;
• sugar;
• filtered water;
• fresh dill;
• garlic;
• several aspirin tablets.

Sterilize the jars. Place dill and garlic on the bottom, then the tomatoes. Pour boiling water over them, cover with lids, and let sit for 15 minutes. Drain the water into a saucepan. Place it on the stove, add salt and sugar. Place 1 aspirin tablet in a liter jar. Pour in the brine. Close the lids.

An old recipe for pickled tomatoes

According to this recipe, tomatoes are salted in wooden barrels. Horseradish, currant, and cherry leaves are placed on the bottom of the barrel, along with garlic and chopped dill. Then add the tomatoes. Pour water into a large saucepan, add salt, sugar, and black peppercorns. Bring the water to a boil. Pour the resulting brine over the prepared mixture. Cover with a wooden circle and place it under a weight.

We salt it cold in a saucepan.

What you will need:

• tomatoes;
• garlic heads;
• spices;
• salt;
• granulated sugar;
• dill.

How to cook:

1. First, you need to make a brine. Add salt to boiling water and granulated sugar.
2. For added flavor and spiciness, you can add dry mustard to the brine.
3. Place herbs, spices, garlic, and tomatoes in a saucepan. Pour in the hot brine.
4. The pot is kept in the house for 5 days. Then it is put away in the basement or cellar for 1 month.
5. The temperature in the basement should not rise above +7 degrees.

Tomatoes in a bucket with horseradish

What you need for cooking:

• tomatoes;
• salt;
• granulated sugar;
• bay leaf;
• horseradish root and leaves;
• filtered water;
• dill with umbrellas.

Preparation of pickling:

1. Prepare the brine. Salt the water, add granulated sugar, and bring to a boil.
2. Place horseradish leaves, dill and bay leaf in a bucket.
3. The horseradish root is chopped and placed in a bucket.
4. Then they fill it with fruits.
5. The workpiece is filled with brine and placed under pressure.
6. The bucket is placed in a cool room for about one week.
7. After this period, the pickle will be ready.

Recipe for barrel tomatoes with horseradish leaves, cherries, and currants

What ingredients will you need:

• tomatoes;
• filtered water;
• salt;
• mustard seeds;
• garlic;
• horseradish leaves
• raspberry, cherry and currant leaves.

How to pickle properly:

1. First, prepare the marinade. Boil water, add salt, and cook for 2-3 minutes.
2. Place the garlic and leaves on the bottom of the jar and fill it with tomatoes.
3. Then add mustard seeds. Pour warm brine over the mixture.
4. Cover with a nylon lid and leave the jars in a cool place for 10 days.

Fragrant Garlic Tomatoes "Lick Your Fingers"

What you will need for pickling:

• tomatoes;
• salt;
• granulated sugar;
• vinegar;
• filtered water;
• several heads of garlic;
• horseradish, currant and cherry leaves;
• carnation;
• basil.

The process of making pickles:

1. First, you need to make a brine. Bring the water to a boil, add granulated sugar, salt, and vinegar.
2. Sterilize the jars.
3. Place leaves, cloves and some garlic on the bottom.
4. The second part of the garlic is chopped in a blender.
5. The jars are then filled with layers of tomatoes along with chopped garlic.
6. When the container is completely filled, it is filled to the brim with hot brine.
7. Roll up the jars, turn them upside down, and let them cool. Then they can be stored in the cellar.

Duration and storage conditions

It's recommended to store canned food in a cool place—a cellar, basement, or refrigerator. Jars should not be exposed to sunlight. If sterilized, they can be stored for up to 2 years.

It is better to eat unsterilized candies as quickly as possible.