How to Properly Prepare Salted Tomatoes in Jars "Like Barrel" in a Cold Way: Recipes and Helpful Tips

Every homemaker has at least one tried-and-tested recipe for preparing salted tomatoes in jars using the cold method. These preserves retain more nutrients compared to those subjected to heat treatment.

In this article, you will find methods for salting green tomatoes, "barrel-style" tomatoes, recipes without vinegar, and many other original ways to prepare pickles without heat processing.

Recipes for Cold-Salted Tomatoes

Cold salting differs from hot salting not only in the brine temperature but also in the preparation time. The recipes below will be useful for both beginners and experienced home cooks. All ingredient quantities are given for one three-litre jar unless otherwise specified.

Green Tomatoes in Jars, Barrel-Style

For this winter snack made from unripe vegetables, choose tomatoes that are just starting to turn brown rather than completely green. This way, they will taste similar to barrel-aged tomatoes. Use tomatoes of the same variety and size for even salting.

Ingredients:

• green tomatoes — 2–2.5 kg;
• dill umbrellas — 2–4 pcs.;
• salt — 80–100 g;
• sugar — 40 g;
• bay leaves — 2 pcs.;
• hot pepper — 1/5 of a pod;
• black peppercorns — 4–5 pcs.;
• filtered water — 2 l.

Preparation:

1. First, prepare the brine. Boil water with salt and sugar. Stir until fully dissolved, then cool.
2. Wash the tomatoes and dill thoroughly. Cut the tomatoes into quarters.
3. Place the spices at the bottom of clean, prepared three-litre jars. Add the tomatoes on top.
4. Pour the cold brine over the tomatoes.
5. Seal the jars tightly with lids and store them in a dark, cool place. The salted tomatoes will be ready in about 3 weeks.

Barrel-Style Tomatoes in Jars with Horseradish, Cherry, and Currant Leaves

Tomatoes aged in barrels have an incredible flavour, but barrels are hard to come by for city dwellers. Here’s how to prepare a similar-tasting snack in glass jars.

Ingredients:

• tomatoes — 2–2.5 kg;
• dill umbrellas with stems — 4 pcs.;
• garlic — 2 cloves;
• currant, cherry, horseradish, and oak leaves — 5 pcs. each;
• bay leaves — 2 pcs.;
• salt — 40 g;
• sugar — 70 g;
• allspice — 6–7 peppercorns;
• horseradish root — a small piece;
• white wine vinegar (9%) — 70 ml;
• ascorbic acid tablets — 4 pcs.;
• water — 1–1.2 l.

Preparation:

1. Wash the tomatoes and herbs. Peel the garlic.
2. Line the bottom of the jar with leaves (about a third of the total quantity). Then tightly pack the tomatoes, layering them with herbs and garlic.
3. Prepare the marinade: mix salt, sugar, and vinegar in cold boiled or filtered water.
4. Pour the brine over the tomatoes. Add the ascorbic acid tablets and seal with a sterilised plastic lid.
5. Keep the jars at room temperature for a couple of days, then move them to a cool, dark place for storage.

The snack will be fully ready in 1.5 months.

Important! You can’t achieve true barrel-style tomatoes without horseradish, currant, or cherry leaves. These spices add vitamins and help preserve the product.

Barrel-Style Tomatoes Cold-Salted Without Vinegar

Tomatoes prepared using this recipe can be tasted as early as 3–4 days after salting.

Ingredients:

• tomatoes — 2–2.5 kg;
• horseradish root — 10 g;
• currant leaves — 2–3 pcs.;
• cherry leaves — 3–4 pcs.;
• dill umbrellas — 3–4 pcs.;
• garlic — 5–6 cloves;
• hot red pepper — ¼ of a pod;
• salt — 120–140 g;
• water — 2 l.

Preparation:

1. Prepare, wash, and dry the vegetables and herbs. Peel and slice the garlic.
2. Place herbs at the bottom of the jar, followed by tomatoes and spices: alternate layers until the jar is almost full (leave 5–6 cm from the rim). Pack the vegetables tightly but without crushing them.
3. Dissolve the salt in cold water and pour the brine over the tomatoes.
4. Leave the jars at room temperature for a couple of days, then transfer them to a cool, dark place for storage.

You might also like:

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Cold-Salted Green Tomatoes, Barrel-Style

Salted green tomatoes have a distinctive, tangy flavour that gourmets will appreciate.

Ingredients:

• green tomatoes — 1.5–2 kg;
• mustard powder — 20 g;
• bay leaves — 6 pcs.;
• salt — 60 g;
• hot red pepper — ¼ of a pod;
• sugar — 20 g;
• garlic — 3–4 cloves;
• allspice — 5 peppercorns;
• dill — 1 sprig;
• horseradish leaves — 1–2 pcs.;
• black peppercorns — 8–9 pcs.;
• water — 1.5–2 l.

Preparation:

1. Wash and dry the vegetables and herbs. Peel and thinly slice the garlic.
2. Place the dill, allspice, black pepper, bay leaves, hot pepper, and horseradish leaves at the bottom of a clean jar.
3. Make a small cut near the stem of each tomato and insert a garlic slice. Pack the tomatoes into the jar.
4. Dissolve sugar and salt in cold, clean water. Pour the mixture into the jar.
5. Spread mustard on a piece of cheesecloth and cover the jar with it (this prevents mould).
6. Leave the jars open at room temperature for 2 weeks. Then seal them with plastic lids and store them in the fridge.

The snack will be ready in 3–4 weeks. Tomatoes prepared this way retain their flavour throughout winter.

Salted Preserved Tomatoes with Ascorbic Acid

Spicy tomatoes prepared with ascorbic acid taste better than those with vinegar.

Ingredients:

• tomatoes — 1.5–2 kg;
• currant leaves — 3 pcs.;
• cherry leaves — 3–4 pcs.;
• dill umbrellas — 2 pcs.;
• garlic — 2 cloves;
• salt — 20 g;
• sugar — 40 g;
• black peppercorns — 6 pcs.;
• water — 1.2 l;
• ascorbic acid tablets — 6 pcs.

Preparation:

1. Wash and dry the vegetables and herbs.
2. Place herbs, garlic, and pepper at the bottom of the jar.
3. Add crushed ascorbic acid tablets.
4. Pack the tomatoes tightly on top.
5. Dissolve sugar and salt in cold water. Pour the brine over the tomatoes.
6. Seal the jars with plastic lids.

These preserves store well at room temperature, making them ideal for city dwellers without cellars.

Cold-Salting with Vinegar: A Traditional Recipe

Vinegar adds sharpness and extends the shelf life of the preserves.

Ingredients:

• tomatoes — 2 kg;
• garlic — 1 head;
• sugar — 20 g;
• salt — 40 g;
• horseradish leaves — 2 pcs.;
• dill umbrellas — 2 pcs.;
• other spices — to taste;
• white wine vinegar (9%) — 15 ml;
• filtered water — 2 l.

Preparation:

1. Prepare, wash, and dry the vegetables and herbs. Peel and slice the garlic. Prick the tomatoes near the stems with a toothpick.
2. Layer herbs, tomatoes, horseradish leaves, garlic, and spices in clean jars. Leave 5–7 cm of space at the top.
3. Sprinkle with salt and sugar, then add vinegar.
4. Fill the jars with cold boiled water.
5. Seal with plastic lids.

These preserves must be stored in a cold place.

More tomato preservation recipes:

Top 10 Best Recipes for Salting Tomatoes in a Pot

How to Deliciously and Uniquely Preserve Pink Tomatoes

Salting Tomatoes with Carrot Tops

An unusual method using carrot tops gives the tomatoes a slightly sweet flavour. Prepare them in a large bowl before transferring to jars.

Ingredients:

• tomatoes — 5–6 kg;
• carrot tops — 10 sprigs;
• garlic — 5 cloves;
• horseradish leaves — 3–4 pcs.;
• currant leaves — 5 pcs.;
• cherry leaves — 6–7 pcs.;
• dill umbrellas — 3 pcs.;
• salt — 50 g;
• sugar — 20 g;
• apple cider vinegar — 40 ml;
• water — 5 l.

Preparation:

1. Wash the tomatoes and prick each with a toothpick. Slice the peeled garlic. Wash and dry the herbs.
2. Layer carrot tops and horseradish leaves at the bottom of a large container. Add tomatoes, layering them with cherry leaves, currant leaves, and garlic.
3. Prepare the brine: dissolve salt, sugar, and vinegar in water.
4. Pour the cold brine over the vegetables. Place a plate with a weight on top and leave at room temperature for 2 days.
5. Transfer to sterilised jars, seal, and store in a cool place.

Tomatoes with Bay Leaves

This simple and tasty recipe works with red, yellow, or mixed tomatoes.

Ingredients:

• tomatoes — 2 kg;
• dill umbrellas — 1–2 pcs.;
• bay leaves — 2–3 pcs.;
• allspice — 5–6 peppercorns;
• salt — 20 g;
• water — 1.5 l.

Preparation:

1. Wash and sort the tomatoes. Wash and dry the dill.
2. Layer dill, bay leaves, spices, and tomatoes in a container. Repeat layers.
3. Prepare the brine: dissolve salt in water.
4. Pour the brine over the tomatoes and seal with a sterilised plastic lid.

Storage Guidelines for Pickles

Store these preserves in a cellar, basement, or another cool, dark place. A balcony or fridge also works. Ensure the temperature stays below +5 °C (or +12 °C for vinegar-based preserves) and above 0 °C. The shelf life is up to 9 months. Exceptions are preserves with ascorbic acid, which can be stored at room temperature.

Tips

For the best results, follow these general recommendations:

1. Avoid using sauce or salad tomato varieties for pickling.
2. Salt the tomatoes within 5–7 days of harvest for optimal freshness.
3. Use tomatoes of uniform size for even brining.
4. Wash jars thoroughly with baking soda before use—sterilisation may not be necessary.
5. Use hard water (ideally spring or well water) for the brine.

Don’t hesitate to experiment with spices and herbs. Traditional spices for cold-salted tomatoes include:

• all types of pepper;
• cloves (buds);
• cinnamon (sticks);
• mustard;
• dill umbrellas;
• horseradish, cherry, and currant leaves;
• tarragon;
• celery;
• savory.

Conclusion

Preparing cold-salted tomatoes is simple and takes no more than half an hour. These preserves retain vitamins and minerals and can be stored for up to 9 months. With so many recipes to choose from, everyone can find their favourite version.