Pickled tomatoes cold


How many vitamins and nutrients we eat in the summer and the first days of autumn! After all, everything useful is in natural products that grow with us or our relatives in the gardens: cabbage, cucumbers, peppers, tomatoes, etc.

Let's stop on tomatoes. Everyone knows that the greatest benefit from it is raw. This rule applies to many vegetables and fruits. It turns out that we can achieve maximum benefit from tomatoes only in the summer? By the winter, fresh tomatoes will disappear, they need to be preserved and salted. Here the cold way of salting tomatoes is best suited.

Pickled tomatoes cold

Salting tomatoes in cold water in the least extent takes them nutrients. Therefore, for harvesting for the winter - this is one of the most successful ways.

Pickled tomatoes cold


  • Tomatoes - 1.5 kg
  • Dill
  • Black currant leaves
  • Horseradish (leaves)
  • Garlic - 1 head
  • Coarse salt - 3 tbsp.
  • Sugar - 1 tbsp.
  • 9% vinegar - 1 tbsp.


  1. Put the tomatoes in a three-liter jar, piercing each toothpick in 2-3 places. Put the dill, currant leaves, horseradish leaves. Divide the garlic into cloves, cut each in half. Sprinkle the tomatoes with garlic.
  2. Pour 3 tbsp into the jar. Sorley and 1 tbsp. Sahara. Fill with clean drinking water with the addition of 1 tbsp. 9% vinegar. Close the jar tightly with a plastic lid, which is used for hot canning. Leave to pickle in a cool dark place for a month.

For the best salting, tomatoes should be well selected. They should be smooth, without dents and cracks, not affected by any disease! Be sure to wash the tomatoes thoroughly before putting them into the jars. Aspirin is a preservative in this recipe.

Tomatoes cooked in the cold way are obtained as lightly salted. They are very tasty! You should try it! Moreover, the recipe is very easy and will appeal to any hostess. It will not take much time from you and will delight you with the new taste of healthy tomatoes in the winter!