How to make tomatoes for the winter delicious. Pickled Cream Tomatoes

So the generous time has come with the vegetable gifts of Mother Nature - not only juicy, ripe and ripe tomatoes ripen in the beds, they are sold literally at every step. Well, since the season, the prices for them are very humane, which means it's time to take care of preparing this vegetable for the winter. And then, on a cold dank evening, you can cook a delicious hot dish, open home-made preparations and enjoy the delicious taste of warm autumn. Pickled tomatoes are one of the most delicious varieties of homemade preparations for the winter, comparable only with. Very tasty and popular, this appetizer will be welcome on your table all winter.

Of course, the taste of a real home-made preparation, made with your own hands, cannot be compared with any store jar of finished products. Let's look at the options and methods for harvesting pickled tomatoes.

How delicious to pickle tomatoes for the winter?

Pickled tomatoes canned for the winter are a classic of homemade preparations. There are a huge variety of recipes, so the housewife can only choose the recipe that attracted her attention and start cooking.

Sweet pickled tomatoes with peppers

How to pickle tomatoes so that they turn out delicious? It is enough to add a little sugar to the brine, and then the usual addition to second courses or an appetizer will sparkle with new tastes and aromas.

• Small tomatoes - how many will fit in a liter jar;
• 100 gr. fine granulated sugar;
• 50 gr. salt;
• 2-3 tbsp. spoons of apple cider vinegar;
• 2 sweet red peppers.

How to close sweet pickled tomatoes for the winter?

1. Prepare a liter jar with a lid for conservation.

2. Wash ripe tomatoes, cut them into four pieces. Peel sweet peppers and mix with tomatoes, put in a jar, and pour boiling water over them to the “shoulder-deep” level.

3. After 20 minutes, the water must be carefully drained into a saucepan, add all the spices and bring to a boil. Reduce the heat and boil for a few minutes, then again pour the brine with spices to the tomatoes.

4. Close with a tight lid, roll up. There is no need to sterilize jars, just turn the container over.

Marinated tomatoes in tomato juice without sterilization

A simple and very tasty marinating recipe that even a novice housewife can handle. Such tomatoes will not only be a delicious addition to the everyday or festive table in winter, but will also serve as a delicious basis for making sauces or dressings for first courses.

• 2 kg. overripe tomatoes for juicing;
• 1.5-2 kg. small tomatoes for pickling;
• 50 gr. salt;
• 2 - 3 teaspoons of fine granulated sugar;
• A large pinch of hot ground pepper;
• 2 umbrellas of cloves.

How to close pickled tomatoes in juice for the winter?

1. Sort and wash the tomatoes for juicing, and extract the juice either in a juicer, or chop in a blender, or you can cut the tomatoes in half and rub on a regular grater, and then squeeze through cheesecloth or a sieve.

2. Pour the juice into a saucepan, bring to a boil, reduce heat and simmer for 5-7 minutes. Add spices and seasonings to the sauce, mix, taste after 2-3 minutes so that there is enough salt and sugar, spices.

3. Boil the sauce for 12-15 minutes over low heat. In the meantime, you can do directly tomatoes.

4. Prepare a container of convenient size for pickling, and if desired, you can remove the skin from the tomatoes by lowering the fruits into boiling water for a minute, after making a puncture or cut on the skin.

5. Put the tomatoes in jars and pour boiling water from the kettle, leave until the sauce is reduced. Drain the water and immediately pour over the hot sauce.

6. We cork the jars with prepared clean lids, roll them up if necessary and turn them upside down. Store pickled tomatoes in a cool and dark place.

Pickled Cherry Tomatoes with Vinegar and Garlic

A delicious treat for everyday or festive table is not difficult to prepare at home, and you will need the simplest products that can be found in every home, or purchased at the nearest large store or supermarket.

• 650 gr. cherry tomatoes;
• 1-2 sweet peppers;
• A small bunch of greens - dill and parsley;
• 4-5 garlic cloves;
• 2 leaves of lavrushka;
• 1-2 umbrellas of cloves;
• 50 gr. rock salt;
• 2 teaspoons of fine sugar;
• 30 ml. 9% apple or wine vinegar.

How to close pickled tomatoes with garlic for the winter?

1. Rinse and dry the herbs, cut them into large pieces. Peel fresh garlic, cut in half so that it gives off its flavor better.

2. Put greens, garlic, and peas of allspice, black pepper in a jar.

3. Each tomato needs to be chopped, and put the tomatoes in a jar, and it is recommended to place large fruits below, and those that are smaller - on top.

4. Boil the marinade by boiling water with the addition of salt and sugar, vinegar and the remaining spices. Pour tomatoes with boiling marinade, leave for 12-15 minutes, then carefully drain back, bring to a boil again and pour back into jars.

5. Screw on the lids, roll up and turn over, then store in a cool, dark place.

Sour Pickled Tomatoes

Almost no family can do without closing a small stock of pickled tomatoes for the winter according to a family recipe that is written down in an old, shabby notebook. And the most delicious, as you know, is quite easy and quick to prepare, and this recipe is no exception.

• 3 liters of clean water;
• 250 gr. 6% apple (or wine) vinegar;
• 50 gr. salt;
• 2-3 tbsp. spoons of granulated sugar;
• 50 ml. vegetable oil;
• 2 kg. medium-sized tomatoes;
• 1-2 sweet onions;
• 6-7 garlic cloves;
• 2-3 bay leaves;
• Spicy fresh (or dried) herbs - optional.

How to close sour pickled tomatoes for the winter?

1. How to cook pickled tomatoes recipe that every housewife should know? So that the tomatoes do not burst, they need to be washed and dried and pricked with a regular toothpick next to the stalk.

2. At the bottom of the jar, put the peeled and cut garlic, roughly chopped greens and chopped onion in half rings and a little vegetable oil.

3. It is enough to tightly lay the tomatoes in jars, trying to lay larger fruits down.

4. Mix all the spices and seasonings, salt and sugar, add to the water and bring the marinade to a boil. Reduce heat and boil for 5-7 minutes without adding vinegar to it.

5. Before removing the pan from the fire, pour in the vinegar, mix, pour the tomatoes in the jars, tighten the lid, roll up and turn over.

Pickled tomatoes for the winter with mustard

Fans of spicy dishes will love juicy pickled tomatoes with mustard and a spicy, spicy taste and aroma.

• 2 kg. medium-sized tomatoes;
• 6 leaves of lavrushka;
• 4-5 sheets of cherries;
• 2-3 umbrellas of dill;
• 4-5 currant leaves;
• 30 gr. dry mustard (powder);
• 55 gr. salt;
• 5 st. spoons of sugar;
• 2 liters of pure water.

How to close tomatoes with mustard for the winter?

1. Select tomatoes of approximately the same size for pickling, which are slightly underripe. Each tomato must be whole, without damage and spoilage, not crumpled.

2. Rinse the tomatoes well in running water, dry them with kitchen paper towels and arrange them in clean, pre-prepared glass jars.

3. Each layer of tomatoes should be shifted with spicy leaves, fresh herbs, dill umbrellas, and peppercorns.

4. Boil water, add salt and sugar to it, wait for the grains to dissolve, add mustard powder. Bring to a boil again, let boil for a minute, turn off the heat and cool.

5. Pour prepared tomatoes with cool brine so that they marinate faster, you can prick the fruits with a toothpick, and, closing the usual soft (nylon) lid, put the tomatoes in the refrigerator for 4-5 days.

6. Pickled tomatoes can be served at the table, they turn out so tasty that soon you will have to prepare a new batch.

• Green tomatoes are delicious when marinated with a little cinnamon. To prevent the jar from bursting during storage, add 1 tablet of regular aspirin to each;
• Pickled tomatoes for the winter recipes, which are presented above, it is recommended to close several varieties of tomatoes according to different recipes. Thus, during the long winter, there will always be a variety of tastes on the festive or everyday table;
• You should not increase the proportions of vinegar in an attempt to preserve the products for as long as possible - tomatoes are a delicate vegetable, and if you do not follow the recipe, they can become sour. Of course, they can be used for cooking first and second courses, but in their pure form it will be tasteless;
• It is very important to turn the jar over after corking the container so that the marinade evenly soaks all the vegetables. Indeed, most of the time allotted for storage, they will stand upside down, so it is necessary that each tomato has enough time to absorb the tastes and aromas from the marinade;
• It is worth paying attention to such recipes for pickled tomatoes as with fresh carrot (beetroot) tops, in a sweet and sour marinade, with chili peppers, currant leaves and cherries. Such tomatoes will have a bright interesting taste, but you should not forget about the classic recipes - they usually make up most of the blanks.

Pickled tomatoes prepared according to these recipes will truly decorate both everyday and festive tables, guests and friends will not only ask for supplements, but will also be interested in recipes. Tomatoes are suitable for any preservation, whether it is a vegetable mix, a spicy salad, or a fragrant sauce. Cook with pleasure, do not be afraid to experiment with the addition of seasonings and spices to delight the family with delicious homemade preparations.

Pickled tomatoes are a frequent treat at the Russian table, especially in winter. In the cold season, you really want to get a piece of the already gone summer. It is enough just to open a jar of canned tomatoes, which will undoubtedly decorate your table and complement the main dishes. The article describes several simple and complex recipes for rolling tomatoes sweet, sweet and sour - for every taste, which even gourmets will like.

General principles for pickling tomatoes for the winter

Recipes for winter sunsets are diverse. What hostesses do not put in the marinade: honey, garlic, lemon, pepper, currants, cherries. But still there are certain rules, not following which you can get a lot of trouble, such as: bursting cans, “flying” blanks, bitter aftertaste. Let's see how to avoid them.

• To start sterilize jars. To do this, wash them with detergent or soda, rinse thoroughly and boil in water. You can just pour boiling water over it. Then the jars should dry completely. Only then start preparing.
• Pour hot brine into warm jars so they don't crack.
• As for tomatoes, they must be carefully selected, exclude rotten and spoiled tomatoes, tear off the stalks. Ripe and unripe fruits should not be marinated together. Slightly unripe tomatoes are most suitable for pickling.
• If you want the tomatoes to be equally saturated with brine, put in one jar fruits of the same size and variety.
• Pierce the place where the stem was. This will help the skin of the tomato not burst upon contact with boiling water. For greater confidence, you can chop the fruit in several places.
• If the recipe uses bay leaf, it is better not to leave it in a jar. Lying in brine, he begins to taste bitter.

Knowing these subtleties and secrets, you can confidently start clogging sweet tomatoes for the winter.

Sweet Canned Tomato Recipes

Pickled sweet tomatoes can be prepared in many ways. To give a sweet taste, sugar or honey is usually added to the marinade. Here are a few different recipes for canning tomatoes for the winter, among which everyone can choose the most suitable one for themselves. And you can use a couple of recipes and roll up jars for each. So you choose your favourite.

Grandma's Easy Canned Tomato Recipe

This recipe does not require a lot of ingredients and is easy to prepare. But this does not mean that the taste of tomatoes in this case will suffer. In addition, fruits preserved in this way are stored for a long time.

Ingredients in the calculation per 1 liter of water:

• tomatoes;
• sugar (2 tablespoons);
• bell pepper;
• salt (1 tablespoon);
• vinegar (1 tablespoon).

How to cook: arrange the tomatoes in jars, add bell peppers, cut into four parts (do not forget to remove the seeds from the peppers). Pour hot water over vegetables and leave for 20 minutes. Drain the water and boil the marinade (you can directly from the same water): put sugar, salt, vinegar in the indicated proportions. Pour brine over vegetables, seal tightly and leave to cool under a blanket. After a few days, the jars can be opened and put away for storage.

Recipe for pickled tomatoes for the winter with honey

Ingredients:

• 5 kg of tomatoes;
• 500 g of honey;
• garlic;
• 150 g of salt;
• seasonings: cloves, allspice peas;
• currant or cherry leaves;
• 150 g of vinegar;
• bunch of dill.

Preparation: finely chop the dill, peel the garlic and cut into slices. Put greens, leaves in a jar, add seasonings and garlic, then fill the container with tomatoes. Boil the brine: boil 7.5 liters of water, put cloves, honey, vinegar, salt there. Boil 3 minutes. Pour marinade over future preparations, let them stand until cool. Drain the marinade into the pan and boil it again, pour over the tomatoes again. Seal the jars and, after cooling, take them to a cool place.

Royal tomatoes for the winter, a sweet recipe

Ingredients:

• tomatoes;
• carnation;
• salt;
• vinegar;
• hot peppers;
• sugar;
• dill umbrellas;
• allspice peas;
• bell pepper;
• garlic.

Preparation: put dill, two rings of hot pepper, one quarter of bell pepper, peppercorns on the bottom of each jar and fill the container with tomatoes. Pour boiling water over the jars and let them brew for about 5 minutes. Drain the cooled liquid, add garlic cloves, salt (1 tablespoon), sugar (1 cup), vinegar or acetic acid (1 tablespoon) to each jar. Pour boiling water over the contents of the container, roll up and remove until cool.

Sweet and sour tomato recipe for the winter

• slightly unripe medium-sized tomatoes;
• 1 st. l. table salt;
• 1 tsp table vinegar;
• allspice black peas;
• 3 art. l. granulated sugar;
• 3 leaves of lavrushka;
• dill umbrellas.

How to cook: Arrange dill in liter jars over an umbrella, fill the container with tomatoes. Then prepare the brine. Put salt, bay leaf, sugar into the water, boil. Add allspice to taste. Let the brine boil for 1-2 minutes. Then remove the lavrushka and pour the future blanks with brine. Let the tomatoes stand for 6-8 minutes, then drain the brine back into the pot. After adding vinegar, wait for the brine to boil and repeat the procedure. Close the lids of the jars and put them under the covers. Delicious preparation for the winter is ready!

Recipe for sweet tomatoes for the winter with oak leaves

Ingredients per 1 liter of water:

• medium sized tomatoes;
• dill umbrellas;
• oak and currant leaves;
• peppercorns;
• citric acid (a pinch);
• sugar (7–8 tablespoons);
• table salt (1 tbsp. l.);
• garlic cloves (about 1-2 cloves per jar).

How to cook: put leaves, garlic, dill and pepper on the bottom of the jar. Fill jars with tomatoes, you can put more leaves on top. Pour boiling water into jars and leave for 5-8 minutes. In the meantime, you can cook the marinade. The marinade volume is calculated as follows: the volume of containers used is divided in half. Boil the required amount of water, put sugar and salt. Drain the tomatoes and refill with brine.

Sweet canned tomatoes with cinnamon

Tomatoes canned according to this recipe will slightly sharp. And cinnamon will give the taste unusual notes.

Ingredients per 1 liter of water:

• fruits of small tomatoes;
• salt (2 tablespoons);
• granulated sugar (6 tablespoons);
• nine percent vinegar (1 tablespoon);
• parsley;
• cinnamon (1 cm);
• chili pepper (1 pc.).

Preparation: arrange parsley sprigs, cinnamon, chili peppers in jars. Fill jars with vegetables and pour hot water over them. Leave them for 5 minutes. Throw sugar and salt into boiling water. Marinade should be boiled for 2 minutes. Drain the water from the tomatoes, then pour a spoonful of vinegar into each jar and fill each with hot marinade. Seal the container immediately, invert and let cool.

Recipe for sweet pickled tomatoes with honey and onions

Ingredients for 1 liter of water:

• plum tomatoes;
• onions (1 pc.);
• honey (50 g);
• salt (30 g);
• apple cider vinegar (30 g).

Preparation: a very simple recipe with a minimum of components. Cut white onion into rings. Fill jars with tomatoes, sprinkled with onions, to the top. Boil the marinade: add salt, vinegar and granulated sugar to boiling water. Pour the fruits with hot marinade and roll up the jars with tomatoes.

Canned sweet tomatoes will definitely delight your family at dinner in the winter. Now you know how to cook them, and from the many recipes offered, you will definitely choose the one that suits your personal taste.

I was so fascinated by the topic of preparations for the winter that I continue to share delicious recipes with you. Probably not a single housewife misses the opportunity to cook pickled tomatoes for the winter, because such a beautiful appetizer disappears from the table in the first place. We have friends who are especially fond of pickled tomatoes. So, knowing this weakness, I try to put this dish next to them - invariably the plate turns out to be empty. And the hostess is pleased, because it means that she did not work in vain. In addition, I want to look for new recipes and cook according to them in order to continue to surprise friends and relatives.

You will lick your fingers pickled tomatoes for the winter - a recipe with a photo

One of my favorite recipes, tomatoes are consistently delicious. We will pickle the tomatoes with carrot tops, which apparently gives sweetness and a surprisingly pleasant taste to the tomatoes. I give the recipe for a large batch, but if you pickle a little, then divide by 10 and get the amount of ingredients per 1 liter of water.

Ingredients:

• tomatoes - 10 kg
• carrot tops - 2 bunches
• garlic - 2 heads
• black peppercorns
• water - 10 liters
• salt - 1 cup
• sugar - 6 cups
• vinegar 9% - 3 cups

1. Let's start with cans. We wash the jars with warm water and soda and put in the oven to sterilize.

2. Since we have a lot of marinade, we will cook it first to save time. We put a large saucepan for the marinade on the fire, pour 10 liters of water, add sugar, salt. After the water boils, pour the vinegar and turn off the gas.

3. While the marinade is cooking, prepare the vegetables. Rinse tomatoes with warm waterso that they do not crack, we pierce in the area of ​​\u200b\u200bthe stalk with a toothpick.

4. We wash the carrot tops and dry them a little. Cut the garlic into small circles.

5. We put carrot tops and tomatoes in hot jars at the bottom, sprinkling them with garlic and pepper.

Place the largest tomatoes on the bottom of the jars, and the smallest ones on top.

6. Pour the tomatoes with boiling marinade up to the neck of the jar.After a few minutes, the tomatoes will absorb some of the liquid, so you will need to add a little marinade to the jars and immediately roll up the boiled lids.

7. We turn the jars upside down and wrap them in a warm blanket until they cool completely.

Sweet pickled tomatoes for the winter in liter jars

The name itself speaks for itself - there is much more sugar in the recipe than salt. The brine of such tomatoes is so tasty that it is drunk to the last drop. I'm not talking about tomatoes anymore - they just disappear right away.

Ingredients:

• tomatoes (for 3 liter jars about 1 kg 700 gr.)
• black peppercorns
• Bay leaf
• water - 1.5 liters
• salt - 1 tbsp. l.
• sugar - 1 cup
• vinegar 9% - 100 ml

1. We prepare jars and lids in advance. We sterilize the jars over steam or in the oven, and boil the lids.
2. Tomatoes choose small and preferably firmer. We wash the tomatoes and pierce them with a toothpick near the stalk or fork and put them in jars. And you need to pierce them so that they do not burst when heated. Although to be honest, it doesn't always work out. But the main thing is that they are tasty.

3. Pour boiling water over the tomatoes, you can directly from the kettle. We drain the hot water from the cans after 10-15 minutes. Then pour the water from the cans into the pan and prepare the marinade from it.

4. Add salt, sugar, bay leaf and black pepper to 1.5 liters of water, bring to a boil, and lastly add vinegar. Pour the tomatoes in jars with this marinade and close the lids boiled in advance.

Pickled tomatoes for the winter without sterilization - a recipe for 1 liter jar

A simple recipe, we sterilize the jars in advance so that you do not have to boil the tomatoes later. and what is the best way to choose, I wrote in one of my past articles.

Ingredients:

• tomatoes (per 1 liter jar) - 300 gr.
• sweet pepper - 1/2 pc.
• black peppercorns - 10 pcs.
• Bay leaf
• garlic - 2 cloves
• greens - dill, blackcurrant leaves and basil

We prepare the marinade for 1 liter, and it is enough for 2 liter jars:

• water - 1 liter
• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 70 ml

1. We put dill umbrellas, black peppercorns, bay leaf, blackcurrant and basil leaves in prepared jars at the bottom. Dip garlic cloves into each jar.

2. Put the tomatoes in jars, try to be tighter. Stick to the rule - put more tomatoes down, smaller ones up. In the middle we place sweet pepper cut in half or strips. Pour the tomatoes in jars with boiling water from the kettle, cover with a lid and leave for 10 minutes.

3. Drain the water into a saucepan, each liter jar contains about 0.5 liters of water. This means that 1 liter of marinade is enough for two liter jars.

It is very convenient to use a special plastic lid with holes to drain hot water from a jar of vegetables.

4. Bring the water to a boil, add salt, sugar and vinegar. Marinade again pour tomatoes in jars and close with metal lids.

5. We turn the jars upside down and wrap them in a warm blanket. So until the cans are completely cooled.

Pickled cherry tomatoes for the winter you will lick your fingers - a recipe with a photo

In the summer I plant cherry tomatoes in flowerpots and almost always get a good harvest. They grow well both on the balcony and on the street. I like to pickle such small tomatoes for three reasons: firstly, they do not burst when heated, and secondly, it turns out an appetizer “for one tooth”, and thirdly, they look much more beautiful on the festive table.

Ingredients:

• cherry tomatoes - 3 kg
• sweet pepper - 2 pcs.
• garlic - 1 head
• onion - 2 pcs.
• chilli
• black peppercorns
• Bay leaf
• greens - dill, blackcurrant leaves, cherries, horseradish

Marinade for a 3-liter jar (water will be about 1.5 liters):

• sugar - 4 tbsp. l.
• salt - 1.5 tbsp. l.
• vinegar 9% - 4 tbsp. l.

1. At the bottom of pre-sterilized jars, lay out spices (pepper, bay leaf, garlic), herbs. Onion cut into half rings and also put on the bottom of the jars. Add chili pepper to taste.

2. Pack tomatoes tightly into each jar. We cut the bell pepper into strips and try to put them on the sides in a jar (it’s more beautiful).

3. Pour boiling water over the tomatoes, cover with lids and let stand for 10 minutes. After that, drain the water and prepare the marinade. Add salt and sugar to the water, bring to a boil and pour the marinade over the tomatoes in jars. Pour the vinegar directly into the jars.

4. We roll up the cans with metal lids and turn them upside down. We cover with a warm blanket.

5. We are waiting for a reason to enjoy delicious tomatoes.

Pickled Green Tomatoes for the Winter - You'll Lick Your Fingers Recipe

So it turned out that the tomatoes did not have time to ripen this cold summer, they remained green. You can collect them and hold them at home on the windowsill, or you can prepare wonderful blanks for the winter. This video shows 3 great pickled green tomato recipes.

Tomatoes in the snow with garlic for the winter

This recipe is for lovers of original and new recipes. Due to the fact that we add a lot of garlic here, the tomatoes are obtained, as it were, under white snow. And in this recipe we use cherry tomatoes.

Ingredients:

• cherry tomatoes (per 1 liter jar) - 500 gr.
• finely chopped garlic - 1.5 tsp
• allspice
• mustard seeds - 0.5 tsp

Marinade for 1 liter of water (2 liter jars):

Please note that from 1 liter of marinade two liter jars of tomatoes are obtained

• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 4 tsp (if you have vinegar essence 70% - 1/2 tsp)

1. We wash the tomatoes and pierce with a toothpick in the place of the stalk. Arrange spices and tomatoes in sterilized jars.

2. Finely chop the garlic. The easiest way to grind garlic is with a blender.

3. Pour boiling water into jars, drain the water after 10 minutes. Put garlic and mustard seeds on top of the tomatoes in a jar.

4. Prepare the marinade separately - add salt, sugar to the water, bring to a boil. Pour the tomatoes with marinade, and pour vinegar directly into the jar from above.

5. Close the lids, turn over and cover with a warm blanket.

Pickled tomatoes for the winter with citric acid - recipe for 1 liter

We do not always want to add vinegar for pickling. But acid is required for safe storage in jars. You can replace vinegar with citric acid, you can use aspirin. This recipe suggests using citric acid.

Pickled tomatoes prepared according to these recipes will decorate your table, and guests will definitely ask for more. There are many more delicious recipes and pickled tomatoes, and salty, and salads, and various sauces. After all, a tomato is a versatile vegetable that is suitable for almost all preparations. I would like to continue this topic.

And from you, dear readers, I look forward to your comments and comments. write, because feedback is very important to improve the content of my blog. And thanks for reading to the end.

1. Spicy tomatoes

- tomatoes;
- Bay leaf;
- hot red pepper
- garlic,
- dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
pickle recipe

2. For 1.5 liters. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices there (dill, cloves, peppercorns, mustard seeds and horseradish root). We boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we put chopped greens of horseradish leaves, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then we put the washed, peeled tomatoes there and pour the marinade, heated to a boil, cover with lids and put in a sterilization pan: half-liter and liter jars - for 10-15 minutes, 3-liter - for 20 minutes.
5. After sterilization, we cork the jars, turn them over and wrap them with a blanket for a couple of hours

2. Homemade marinated tomatoes with citric acid.

- tomatoes (preferably not large),
marinade (based on a 3-liter jar):
- 1.3 liters of water
- 30 g salt
- 120 g sugar
- 2 teaspoons of citric acid powder.
pickle recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should not be mixed either.
2. We lay out the tomatoes in washed jars, add greens (a little, only to give a light aroma, it is better for a change to add greens of the same type to different jars - dill in one, parsley in the other, celery in the third).
3. Fill with boiling water and cover with clean lids.
4. While the tomatoes are being sterilized, boil the brine from water, salt, sugar, citric acid. As soon as the brine boils, we drain the water from the jars, pour the brine, roll it up, then turn the jars over and wrap them with a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all “poisonous”, as with vinegar.

3. Donetsk pickled tomatoes

Filling: for 1 liter of water - 60 g of sugar, 60 g of salt, garlic, hot and sweet pepper, bay leaf, 1 tablespoon of 9% vinegar.
Place prepared brown fruits in jars along with spices.
Pour boiling filling three times, holding for 10 minutes. Add vinegar for the last time and seal.

4. Spicy tomatoes

How to pickle tomatoes
For a three-liter jar: 50 g of horseradish root, 2-3 garlic cloves, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves .
Put brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour in boiling water and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour the boiling filling up to the very edge.
Roll up the jar hermetically, wrap it in paper and in a blanket, turn it upside down and leave for a day.

5. Tomatoes with onions in jelly sterilized

Cut the tomatoes into quarters, slice the onion and cut into rings. Put in a three-liter jar, alternating tomatoes and onion rings.
Prepare marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Boil the marinade, strain it and pour into jars over the stacked tomatoes and onions. Then pour jelly into each jar.
Jelly: Add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into jars. Sterilize jars for 10 minutes.

6. Sliced ​​Tomatoes with Onions and Garlic

Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled garlic cloves. Marinade boils for two minutes. We add 1 tbsp. a spoonful of 9% vinegar and immediately fill them with tomatoes and onions. Pickled tomatoes are ready the next day. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a blank for the winter.

7. Fruit and vegetable platter in marinade

It's even tastier. The basis of the recipe is "Tomatoes, sliced ​​​​in circles, with onions and garlic." In a jar, in addition to chopped tomatoes, onions and garlic, we beautifully put any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, sorted into inflorescences. We also stack fruits cut into circles: plums, kiwi, cherries, grapes, raspberries and so on.
Marinade is the same. Aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, fragrant, beautiful, festive.

8. Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, arrange in jars. It is better to store in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and adjika will turn out thick. It keeps very well.
how to cook adjika

9. Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Divide into small jars. Store in a cool place.

10. Tomatoes in apple juice

Pour tomatoes with boiling apple juice (for 1 liter of juice, 1 tablespoon of salt). Do not add spices. Sterilize 7 minutes. Roll up. Store in a cool place.

11. Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: in a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.

12. Tomatoes with cinnamon (can be stored even under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.

13. Orange miracle

1.5 kg of red tomatoes, chopped;
Twist 1 kg of carrots in a meat grinder;
add to this 100 g of sugar;
1 tbsp salt;
1 glass of sunflower oil - simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from fire. When it cools down, put it in jars and roll up.

14. Recipe for cooking and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of mature tomatoes, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Cooking minced vegetables. Peel the parsley and carrots, finely chop and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stalk and cut out the core with a teaspoon. Mix the stewed roots and fried onions with finely chopped parsley and heat to a temperature of about 70 ° C.
4. Fill the prepared tomatoes with hot minced meat, put them tightly in jars and pour over the previously prepared hot sauce.
5. Top with boiled (in a water bath) for 5-7 minutes and cooled to a temperature of 70 ° C vegetable oil (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter - 75 minutes.
7. Tighten the jars, turn the lid down and let it stand for a day.

15. Recipe for cooking and preserving tomatoes in their own juice.

Ingredients:

3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
canning recipe
1. Wash small-fruited tomatoes, chop in several places with a pointed stick and place them tightly in jars on their shoulders.
2. Cut large tomatoes and heat them in an enamel saucepan under the lid, without boiling.
3. Wipe the hot mass through a rare sieve, dissolve salt and sugar in it and pour the mass of tomatoes in jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 ° C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (you can dilute it with boiled water), and prepare a salad, sauce, soup from the fruits.

16. Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Pouring: for 1 liter of water - 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, preferably the Lady Fingers variety.
2. Arrange in banks.
3. Wash and chop the greens, cut the red pepper into several narrow strips, garlic cloves into 3-4 pieces each.
4. Seasonings and spices put in jars on top of the tomatoes.
5. Fill with hot fill.
6. Sterilize: half-liter jars - 5 minutes, liter - 10-12 minutes. Roll up.

17. Tomatoes peeled in their own juice

Ingredients: 3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
1. Cut ripe but intact tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, salt (for 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel chilled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over.
5. Cover the jars with lids, put in a pot of hot water for sterilization.
6. When the water in the pan boils, take out the half-liter jars immediately and roll them up, keep the liter jars in boiling water for 4-5 minutes, the three-liter jars for 8-10 minutes and then roll them up.

18. Peeled tomatoes, canned in slices

Filling: for 1 liter of water - 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned food.
1. Dip the fruits for 1-2 minutes in boiling water, cool in cold water and remove the skin.
2. Peeled tomatoes cut into 2-4 parts, put in jars without compacting, and fill with boiling filling.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes. Roll up. Store in a cool place.

19. Peeled tomatoes, canned in slices, in their own juice

Pouring: for 1 liter of tomato juice - 10-30 g of sugar, 5-7 g of salt.
1. Put the prepared tomatoes in jars (see the previous recipe - Peeled tomatoes, canned slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave to cool. After that, put it in a cold pantry, or any other dark, cool place for storage.

20. Tomatoes in applesauce

Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Rinse sour apples, cut into slices, steam in a saucepan with a little water, rub through a sieve, add salt, sugar, ginger. 2. Rinse the tomatoes, chop them several times, put them in jars and pour over the cooked hot applesauce.
3. Pasteurize jars for 25-30 minutes at a temperature of 85-90 ° C, roll up the lids and store in a cool place.

21. Winter tomato salad (no salt)

1. Cut ripe but strong tomatoes into slices.
2. Arrange in sterilized liter jars, shaking lightly to firm the tomatoes (but not too tight).
3. Pour the juice remaining during cutting, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving, salt the salad, add onion, garlic, sour cream or vegetable oil. This salad can also be seasoned with soups.

22. Pickled tomatoes with beets,

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pieces, medium-sized carrots - 1 piece, garlic - 4 cloves, hot pepper - 1/3 pod, greens to taste - 3-4 sprigs. For the marinade: water - 1 liter, salt - 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.

First you need to wash the tomatoes, on each fruit at the stem, make 2 punctures with a fork or a wooden skewer. Put the tomatoes in a bowl, pour boiling water and let stand for about 10 minutes, then drain the water. Wash greens. Without crushing, put together with hot pepper and peeled garlic cloves at the bottom of a sterilized jar.
Peel beets and carrots and cut into thin circles. Put tomatoes in a jar, alternating them with circles of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the bank. When canned food has cooled, store in a dark, cool place.

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23. Stuffed tomatoes - an even more original snack-blank.

To prepare it, you need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes, you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and finely chop. Wash parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, place the prepared filling in it. Place the fruits tightly in a tub or other dish. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. Tomatoes should change color to darker and become soft. Move to storage in a cool place.

Good summer day, dear readers of the blog site!

I don’t know about you, but in our family, tomatoes are guests of honor on the table, especially at the festive table. And how many of them you can cook different dishes, just counting is unrealistic. Already a lot! And even more spoilers!

Most of the recipes are simple and do not require a long time to prepare. And the result is not something that you lick your fingers, but swallow it, in the truest sense of the word.

And if you have harvested the entire crop and do not know where to attach red, brown, green, overripe, large fruits - you have come to the right place, dance! We will find a use for everyone, but such that you will sway from the taste.

I tried to find the best options for blanks and tell in detail, revealing all the secrets of cooking. So choose those recipes that sunk into your soul and create! By the way, if you have a mega crop of zucchini, I have great recipes ...

All right, I won't bore you, let's get to work. Stock up on patience and good mood and fight!

Korean-style tomatoes for the winter - the most delicious recipe you will lick your fingers!

Harvesting for the winter according to this recipe is quick and easy, but it turns out unusually tasty and spicy. Especially it will appeal to lovers of Korean dishes. Try it yourself, you will definitely like this savory snack!

To prepare this incredibly tasty preparation, you need to select not too ripe tomatoes. They should be a little underripe so that when we cut them, they do not “spread out” in the jar. And with long-term storage, such tomatoes keep their shape better.

Ingredients for harvesting:

• Tomatoes -2 kg.
• Bulgarian pepper - 2 pcs.
• Garlic - 2 medium heads
• Sugar - 100 gr.
• Salt - 2 tbsp. spoons without a slide
• Vinegar 9% - 100 gr.
• Vegetable oil - 100 gr.
• Dill
• Parsley
• Basil
• Hot pepper to taste

Cooking:

1. First things first, we need to prepare the vegetables. Select the tomatoes, free the pepper from the stalk and seeds, peel the garlic and rinse well. We also wash the greens under running water, give time to drain the water.

2. Grind garlic and bell pepper in a deep container with a blender. If it is convenient for you, use a meat grinder. Then add vegetable oil, vinegar and sugar to the resulting spicy filling. We mix.

3. For spiciness, add hot pepper, how much to put it and whether to put it at all, everyone decides for himself. If you like spicy, add more, I add quite a bit.

4. Add salt to the filling, about 2 tablespoons without a slide and mix. Such a small amount of salt for our proportion will be quite enough, since we have hot peppers and garlic, which give sharpness. And the idea of ​​​​this blank is not to pickle the tomatoes, but to make a delicious salad appetizer.

It is better to use special salt for salting - it is stone with large crystals. And the longer it lies, the better. Because, already proven, seasoned salt makes preservation more delicious.

5. Then we cut the greens without chopping much, remove the hard branches. We shift the greens to the spicy filling and mix, it turns out to be thick. For long-term storage, do not put a lot of grass, and if you plan to quickly eat such a snack (after all, after 12 hours it can already be served on the table), then you can put more.

6. Now we cut our ripe fruits into 4 parts, removing the stem and immediately put them in a sterilized bottle. It is not at all necessary to cook in a 3-liter jar, if it is easier for you to do it in a 1 or 2-liter container.

7. As soon as one layer of tomatoes is obtained, we shift with a layer of filling.

8. We make the second layer bigger and again shift it with fragrant greens.

9. Thus, we get several layers. We add the entire fill. If the tomatoes are not completely covered, it's okay, they will still release juice.

10. We close the jar with a steamed nylon lid and turn it upside down. Place in the fridge, turning occasionally to marinate the tomatoes evenly. After 12 hours, the snack will be ready.

If we close for the winter, then we take it to a cold place, for example, to the cellar and also turn it over. And it’s better to visit a few more times and turn the jar over, but this is not necessary. Such an appetizer is stored for 3-4 months and I do not sterilize it.

According to this recipe, you can cook green tomatoes, it also turns out incredibly tasty!

Sun Dried Tomatoes Italian recipe

An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes are great "friends" with salads, meat, fish, pasta and pizza. Yes, and just putting such a yummy on a piece of white bread is a delight.

Ingredients:

• Tomatoes - 2 kg.
• Salt, pepper - to taste
• Olive oil - 150-200 ml.
• Oregano - to taste
• Basil - to taste

Cooking technology:

1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less juicy varieties. For such a workpiece, a cream variety is excellent. I make from large fruits that do not fit into a jar, or are not very beautiful in shape. Tomatoes should not be spoiled, bumped and of course without a sour smell. We wash and give time to dry from moisture.

2. If you have large fruits, cut them into four parts, if small, into two.

3. We cut out the stalks and remove the "inside" core with seeds, since with it the tomatoes dry an order of magnitude longer and have a slightly different taste.

The core can be used in the preparation of adjika, tomato soup and other dishes.

5. We will dry in the oven, so we need to prepare a baking sheet, cover it with baking paper and carefully lay out our tomatoes in one layer, tightly to each other.

6. We heat the oven to 60-100 ° C degrees and send our slices. They will dry for 4-6 hours depending on the size. The larger the slice, the longer it will take to cook.

7. Keep an eye on the dried fruits and adjust the temperature if necessary so that they do not burn.

To evaporate moisture faster, open the oven door a little

8. Ready-made tomatoes are slightly moist and bend easily, in no case should they break, then they are overdried. When the fruits are cooked, we take out and give them time to cool completely. As we can see, they have significantly decreased in size, this is how it should be.

9. We shift the dried slices into a container, sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but it wasn’t available in the nearest stores and I used purchased dry herbs. You can also finely chop the garlic if you like. Stir until the spices are well distributed and transfer to a clean jar. The jar may not be sterilized, but I am careful and rinse with boiling water.

10. Tomatoes must be tightly packed and make sure that the oil completely covers them, otherwise, during long-term storage, they may deteriorate and all work will be in vain.

11. Then we twist the lid and remove the jar of goodies in the refrigerator (no need to roll up). You can eat them within a week. During this time, sun-dried tomatoes are thoroughly saturated with spices and butter. The longer they infuse, the tastier they will be. You can store such a delicacy in the refrigerator all winter, but not longer than 6 months.

Important! be sure to get the jars with a clean fork, otherwise they will become moldy.

The preparation turns out to be simply CHIC, though a lot of fruit is consumed, and the jar comes out small, but it's worth it, believe me!

And you will cook sun-dried tomatoes, write below in the comments?

Harvesting tomato with onions: tasty and fast

Such a blank is loved by everyone and always desired on every table. Tomatoes are moderately spicy, soaked in spices and the aroma of onions. Perfectly combined with second courses and always disappear first from the table. Try this recipe and I'm sure this recipe will become a favorite for years to come...

Required (calculation for 700 gr. jar):

• Tomatoes - 600 gr.
• Onion - 1 small head
• Peppercorns - 5 pcs.
• Bay leaf
• Apple cider vinegar - 1 tablespoon

Marinade (per 1 liter of water):

• salt - 1.5 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking technology:

1. First of all, we need to rinse and sterilize the jars. Then select the tomatoes, they should not be large, sufficiently elastic, whole, without any damage. We wash our red fruits and give time for the water to glass. Peel the onion from the husk, rinse under running water and cut into rings, half rings or slices, as you like.

2. Put a pot of water on the stove. Recently I have been heating with an electric kettle, it is faster and more convenient for me. We lay out the vegetables in sterilized jars, but not under the very neck - we need to leave room for the onion.

3. Fill the jars with boiling water, cover with lids (sterile) and leave for 10 minutes.

I put the jars on a wooden board, playing it safe so that they do not crack

4. After the time has elapsed, drain the water from the cans into the pan and send it to the fire. After boiling, add the indicated amount of salt and sugar, mix until dissolved. Boil the brine for 5 minutes.

5. In the meantime, put onions in jars, put peppercorns and one bay leaf each. Pour 1 tablespoon of apple cider vinegar into each jar.

Apple cider vinegar is healthy, and in the marinade, there is very little of it.

6. Fill the filled jars with boiling marinade, tighten the lids, turn over and cover with a warm blanket for a day. This preservation is perfectly stored in the apartment at room temperature.

Good luck with your preparations!

We close the tomatoes with carrot tops (recipe without sterilization for 1 liter jar)

This recipe has become hugely popular and for good reason! Tomatoes come out just delicious, and the brine tastes extraordinary. It would seem that ordinary carrot tops, which everyone throws away or give to be eaten by domestic animals. But in the preparation, it works wonders, making a winter twist - a magical taste ...

Ingredients:

Cooking method:

1. We prepare tomatoes and herbs for preservation, rinse thoroughly and give time to drain the water. Peel the garlic.

2. At the bottom of a clean and sterilized jar, put peppercorns, one clove, chopped garlic cloves. Yes, we send dill umbrellas, 7-8 sprigs of carrot tops. Next, we thoroughly tamp all the greens, you can use a small ladle. Add some hot pepper if desired.

3. The fruits do not have to be red, you can close and not ripened - pink, brown. So that when pouring jars with boiling water, the skin on the tomatoes does not burst and crack, several punctures should be made with a toothpick or skewer at the place where the stalk is attached. We fill the jar to the top and put a sprig of carrot tops on top.

4. Fill all the jars with boiling water up to the very neck, cover with a metal lid and leave for 15-20 minutes. During this time, the vegetables are steamed well.

6. After the specified time, drain the infused water into a saucepan, in which the marinade will be prepared. There are marks on the pan, I can use them to navigate how many liters of liquid it turned out. Accordingly, a calculation will be made based on this amount, how much salt and sugar are needed to prepare the brine.

7. Add a little more water, since the tomatoes were still in boiling water, they absorbed some of the water. Pour the measured amount of salt and sugar into the pan.

8. When the water boils, add citric acid, mix well and turn off the stove. Then we begin to pour the boiling marinade into prepared jars, then close the lid, whether it be screw or under a seamer.

9. Turn the jars upside down and wrap them in a warm blanket or an old jacket. We leave our blanks in this position until they cool completely.

Then we send it to the cellar or pantry to wait for its finest hour.

Tomatoes with cucumbers for the winter - you will lick your fingers recipe

I really like this option. He opened the jar, and on the table both crispy cucumbers and juicy tomatoes flaunt on a plate. The mix is ​​beyond praise!

Ingredients (per 3 liter jar):

• Tomatoes
• cucumbers
• Carrot
• Salt - 4 tbsp. spoons (no slide)
• Sugar - 3 tbsp. spoons (heaped)
• Vinegar - 8 dessert spoons
• Garlic - 3-4 cloves
• Black peppercorns - 10 pcs.
• Allspice black pepper - 5 pcs.
• Bay leaf - 3-4 pcs.
• Carnation - 4 pcs.

Cooking process:

1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake in the oven for 15 minutes.

Banks, be sure to load them into a cold oven, but if you put them in a hot oven, they will crack.

2. At the bottom of each jar we put an umbrella of dill, then cucumbers and tomatoes. I do not indicate the exact number of vegetables, since it all depends on the size of the fruit and your preferences, as well as availability. For example, I had fewer cucumbers than tomatoes, so the latter will dominate in my assortment.

3. In each tomato, near the stem, we make punctures with a toothpick. Punctures should be deep, half, or even the entire length of the fetus. If the punctures are not deep, then there will be no effect - checked! If you are not embarrassed by a couple of "wounded" (burst) vegetables in a jar, you can save time and not make holes in the fruit.

4. We tightly pack the vegetables in the jar, leaving a little room for seasonings.

5. We send a pot of water to the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. Leave the recipe for 20 minutes. I, on the other hand, wait until the water cools down so that the jar can be picked up and not burned. Then we put on a nylon lid with holes and drain the infused water back into the pan.

6. When the water starts to boil, add salt and sugar, mix well. Since I don't have a cellar, I store the canned food in the pantry, so my brine is saturated. If your seaming is stored in the cellar, then you can reduce it by 1 spoon (salt 3 tablespoons, sugar -2).

7. While the marinade is boiling, at this time we pour all the spices and 3 wheels of carrots into the jar. If desired, you can add a little horseradish and hot pepper, but I did not have either one or the other.

8. The marinade has boiled, now add 1 dessert spoon of 70% vinegar essence to a 3-liter jar and pour the boiling marinade into filled jars, right up to the neck. If you only have 9% vinegar at home, then add 8 dessert spoons. Close the lid and seal tightly with a key.

9. Turn the jars upside down and cover with a warm blanket until cool. Often in this position, they stay for a day, and then we remove them to a far corner, where our assortment is waiting for its time.

Conservation is ready!

Chopped tomatoes with onions, like fresh!

A very simple canning recipe. And in the winter I opened a jar, transferred the contents to a salad bowl, added vegetable oil and got an amazing salad. I stock up on such a blank for the future thoroughly and advise you ...

• Tomatoes
• Salt - 1 teaspoon with a slide
• Sugar - 1 teaspoon with a slide
• Onion - 1 medium head
• Peppercorns - 5-8 pcs.

Cooking method:

1. For this preservation, you need to choose dense, fleshy varieties. I really like cream. Cut in half, if you have large fruits, then you need to 4 parts. Onion cut into large half rings.

2. In a clean jar at the bottom, lay the onion, then the slices of tomatoes cut down. I fill as many jars as will fit in the pan in which we will sterilize.

3. Add salt, sugar, pepper and cover with lids.

4. We cover the bottom of the pan with a napkin, put our blanks in it. We fill with water up to the shoulders of the cans and send it to the stove. As soon as the water boils, reduce the fire a little and detect forty minutes.

The recipe is simple, but so delicious in winter!

Pickled tomatoes with grapes for the winter without vinegar

Ingredients:

• Cherry - 0.5 kg
• Grapes - 150 gr.
• Sugar - 1 tsp.
• Salt -1 tsp.
• Garlic - 2 cloves
• Currant leaf - 2 pcs.
• Cherry leaf - 1 pc.
• Black peppercorns - 2 pcs.
• Hot pepper - 10 gr. (optional)
• Umbrella dill - 1 pc.

Cooking:

1. We prepare cherry tomatoes and grapes for canning. We select whole, dense tomatoes and wash well in water. Wash the grapes in whole bunches, then remove from the brush. If spoiled berries come across, discard them. We also thoroughly wash the greens that we will use.

2. At the bottom of a sterile jar we put a dill umbrella, peppercorns, hot peppers, garlic.

4. Boil water and fill our workpiece with boiling water. Cover with a lid and leave to brew for 15 minutes. Next, drain the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for this purpose). We cover the jars with lids and put a clean towel on top so that they do not cool down while we prepare the marinade.

5. We send the pan to the fire, pour in a little more water, as the cherry tomatoes and grapes have absorbed a little. Bring to a boil and add a teaspoon of salt and sugar. We mix. When the marinade boils, pour it into a jar directly boiling. We tightly close the lid and wrap it with a warm blanket, be sure to turn the lid down.

Here we have such a beauty, and it’s also very cool that you don’t need to add vinegar at all!

Canning tomatoes in our own juice according to the best recipe

This recipe for harvesting is not only very tasty, but also very convenient. Tomatoes are served in a salad bowl on the table, and we use the juice in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it is very tasty, which is most often done in our family. The recipe is very simple, done by sterilization. He also attracted me by the fact that you do not need to add vinegar to the preservation.

Ingredients:

• Cream tomatoes on a jar
• Allspice 4 peas in each jar
• Juicy tomatoes for pouring
• Allspice

For 1 liter filling

• Salt -1 tbsp
• Sugar - 2 tablespoons

Cooking:

1. In a clean jar, put the tomatoes, which were previously washed and dried. Empty jars do not need to be sterilized. Fruits should be selected dense, not overripe.

2. Now we need to prepare tomato juice. Here, just the same, you need to use juicy varieties. We pass the chopped pieces through a blender, meat grinder or juicer. I like the second option, as we get rid of the seeds and peel. Next, you need to measure the volume of juice. We need about 2 liters of juice for 3 liter jars. We put the juice on the fire, bring to a boil. We remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (because we have 2 liters of tomato juice). Let's give it a good boil.

3. Pour hot juice into jars and add 4 peas of allspice to each jar, cover with a lid. Put in a saucepan and fill up to the shoulders with water.

Important! We put a napkin or towel at the bottom of the pan so that the jar does not burst in the process.

We send our blanks to the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.

The workpiece is ready! In winter we will enjoy the gifts of summer!

A simple and favorite recipe for sweet tomatoes per liter jar

Good luck preparing!

Pickled tomatoes with raspberry leaves

I copied this canning option from my mother's cookbook, and if I'm not mistaken, she found it in a magazine. The recipe exceeded all our expectations, the tomatoes come out delicious. And also one more plus - raspberry leaves contain acetylsalicylic acid, which prevents preservation from fermenting, betraying a special taste to tomatoes.

Ingredients: (calculation for one 3-liter jar)

• Tomatoes - 1.5 kg
• Salt - 2 tbsp. spoon
• Sugar - 5 tbsp. spoon
• Acetic essence 70% - 1 tbsp. spoons
• Raspberry leaves - 3-4 pcs.
• Peppercorns - 4 pcs.
• Laurel - 2 pcs.

Cooking process:

1. Put a sprig of raspberries at the bottom of the jar, then fill the bottle with pre-prepared tomatoes. Their number in the ingredients, I indicated approximate, since it all depends on the size of the fruit. Banks do not need to be sterilized.

2. We put a pot of water on the stove, when the water boils - pour our blanks with boiling water for 40 minutes. We cover with lids, which were previously held in boiling water. When the bottle has cooled down and can be taken with your hands, drain the water using a plastic cap with holes back into the pan.

3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When it boils a little, pour into jars, trying to get pepper and bay leaf into each. Pour into each bottle a tablespoon of vinegar essence.

4. Cork with a metal lid and turn upside down. Wrap and leave until the preservation is completely cool. This takes about a day.

Winter harvesting is perfectly stored in a cool place, not necessarily in the cellar!

Green tomatoes for the winter (recipe with step by step description)

A very tasty appetizer comes out, which disappears at the speed of sound until the end of winter. Green fruits of cold salting are obtained as barrel ones, you just need to adhere to the required proportions. The recipe is very simple, does not require sterilization.

Ingredients:

• green tomatoes
• Dill umbrella - 2-3 pcs.
• Horseradish leaves - 3 pcs.
• Cherry leaves - 2 pcs.
• Currant leaves - 2 pcs.
• Garlic - 10 cloves
• Peppercorns - 7-10 pcs.

• Water - 1.5 liters
• Salt - 2.5 tbsp. spoons
• Sugar - 1.5 tbsp. spoons
• Mustard - 1.5 tbsp. spoon

Cooking:

1. At the bottom of a clean jar we put dill umbrellas, horseradish leaves, cherries and currants. We cut the garlic into slices and also send it to the jar, but not all, but half of the total. We also add peppercorns.

2. Tomatoes are best taken slightly browned, they turn out tastier, but red fruits according to this recipe are very tasty. On each we make an incision crosswise, or along, but deep.

3. Fill the jar. If our green "friend" does not fit, cut it in half.

3. When the green tomatoes fill the jar up to 1/3 - put another piece of horseradish, then fill the glass container to the top and pour in the remaining garlic.

Important! Do not feel sorry for horseradish leaves, because they make the fruits elastic and tasty

4. Now the turn has come to the preparation of the marinade.

Important! Use purified water (I buy in a store) or spring water. It is better not to use it from the tap, because. it is chlorinated and the tomatoes will not taste good.

Pour 1.5 liters of water (cold) into a deep container, add salt, sugar, mustard and mix everything well until dissolved.

5. Pour green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close the nylon lid and put it in a cold place - a cellar or a refrigerator. After 1-1.5 they can be eaten. Such an appetizer is stored throughout the year.

The brine will immediately be cloudy, but over time, the "turbidity" will settle and it will brighten, and you will eat an amazing snack.

The best chilli ketchup recipe

Spicy lovers love this recipe. Tomatoes are spicy, spicy-sweet in taste. Such an appetizer will be a chic addition to the side dish, as well as awesomely tasty with meat roasted at the stake.

Required Ingredients:

• Tomatoes - 2 kg
• Salt - 2 tbsp. spoons
• Sugar - 1 cup
• Vinegar 9% - 1 cup
• Water - 7 tbsp.
• Ketchup Chile - 8 tbsp. lies.
• Garlic - 10-12 cloves
• Black peppercorns and allspice, 20 pcs.
• Bay leaf - 4 pcs.
• Hot red pepper - optional and to taste
• Currant leaves - 3 pcs.
• Cherry leaves - 3 pcs.
• Umbrella dill - 1 pc.

Cooking process:

1. Pour water into the pan, in which we will prepare the marinade. We add the required amount according to the list of ingredients of salt, sugar, ketchup and vinegar. We send it to the stove and let it boil.

2. Then we sterilize the glass container in any way convenient for you.

3. We select tomatoes without flaws. In each, where the tail is fastened, we make a puncture with a skewer or a toothpick. So that during the sterilization of the blanks, the tomatoes do not burst.

4. At the bottom of the jar we put dill, leaves, add garlic, black peppercorns and allspice, as well as a little hot pepper. Place the tomatoes in a jar and pour over the marinade. We seal hermetically with metal lids using a seaming key.

5. We take a large saucepan so that conservation can fit into it. We cover the bottom with a towel or napkin. We send filled jars there. Pour over the "shoulders" with water and boil for 10 minutes. Next, turn it over, put it on a towel with a lid down and wrap it up until it cools completely.

Preservation for the winter is ready!

We prepare for the winter tomatoes with citric acid in 3-liter jars

This is a quick and easy tomato recipe. They are incredibly delicious. Everything is eaten and immediately washed down with brine, because it is also excellent. This recipe is a favorite in our family. Yes, not only in the family, but also in our environment, who tried this yummy. And who should not eat vinegar, it’s generally a godsend, because it is replaced by citric acid.

List of required ingredients (calculation for a 3-liter jar):

• Tomatoes - 1.5
• Sugar - 5 tbsp. lies.
• Salt - 2 tbsp. lies.
• Citric acid - 1 teaspoon with a slide
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• dill umbrella
• Garlic - 3-4 pcs.
• Hot pepper optional
• Allspice -4 pcs.
• Peppercorns - 5-6 pcs.
• Carnation - 2-3 pcs.
• Bay leaf - 2 pcs.

Cooking method:

1. Before starting harvesting, as usual, we prepare tomatoes - we select small whole fruits, without damage, about the same size. We peel the carrots. We clean the sweet pepper from seeds and stalk and wash it together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize in a way convenient for you, whether it be an oven, microwave or over steam (over a kettle / saucepan + colander or double boiler).

2. At the bottom of each bottle we put a dill umbrella, garlic, bay leaf, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, parsley sprig.

3. We put tomatoes in jars. Do not forget to pierce deeper with a toothpick or needle.

4. Add carrots sliced ​​\u200b\u200bin slices or cubes with stripes of sweet pepper.

4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put water on the brine on the stove. When the water boils, add salt, granulated sugar and citric acid, give time to boil a little. Drain the infused water from the jars and pour over the brine.

5. We roll up the lids on the jars and put them in a far corner so as not to interfere. Wrap with a warm blanket until the preservation is completely cool. Then we put it in the cellar.

In winter, enjoy fragrant tomatoes!

Video on how to close the most delicious "tomatoes in the snow" with garlic

Another hit of tomato blanks! Delicious sweet-spicy tomatoes will not leave anyone indifferent, they are eaten first! And if guests come, get ready to share the recipe.

Ingredients for 1 liter jar:

• Tomatoes - 500-600 gr.;
• Garlic - 1 teaspoon (possible with a slide);
• sweet peas (optional) - 2 pcs.;
• Mustard seeds (optional) - 0.5 tsp;
• Vinegar 70% - 0.5 tsp.

Marinade per liter of water(per liter jar about 400-500 ml of marinade):

• Sugar - 3 tbsp. spoons;
• Salt - 1 tbsp. spoon.

Surprise your loved ones with delicious preparations in the winter!

The most delicious recipe for tomatoes in tomato juice without vinegar and sterilization

Easy to prepare recipe, amazing taste of tomato. Tomato juice can be used in cooking. The recipe has been tested for decades.

Ingredients for 5 jars 1.5 liters:

• Tomatoes - 5 kg.
• Tomato juice - 3.5 l.
• Salt - to taste

Cooking method:

1. Add salt to taste into ready-made boiling tomato juice and mix well.

And you can not salt at all, it's up to you.

2. Pour boiling water over the lids.

3. We lay out the tomatoes in jars. Fill with boiling water, close the lids and leave for 10 minutes.

4. We put a plastic lid with holes on the jar and drain the water.

5. Fill the jars with boiling tomato juice to the top so that the tomatoes are completely submerged. Cover with a metal lid.

6. We twist the covers with a key.

In winter, enjoy the gifts of summer!

Delicious Cherry Tomato Canned Recipe

Cherry is a very tasty and beautiful fruit. A blank of these mini-tomatoes will become a bright decoration of the table. And ardent lovers of pickles will appreciate this recipe.

Ingredients:

• Cherry tomatoes - 500-600 gr.
• Onion - 1 small head
• Umbrella dill - 1 pc.
• Parsley - 4-5 sprigs
• Horseradish leaf - 1/2 part
• Peppercorns - 8 pcs.
• Bay leaf - 1 pc.

Marinade for 1 liter jar:

• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. spoon (no slide)
• Vinegar 9% - 1 teaspoon

Cooking method:

1. At the bottom of a clean sterilized jar we put spices: parsley, dill umbrella, onion cut into rings 0.5 cm wide, bay leaf, peppercorns and horseradish leaf. Then fill with cherry tomatoes.

2. Fill the tomatoes with boiled water and leave for 15 - 30 minutes.

3. While our mini-tomatoes are in boiling water, we need to prepare the brine. Pour 1 liter of water into a saucepan. Add sugar and salt, then send the pan to the stove and bring the marinade to a boil.

4. We drain the infused water from a liter jar using a nylon lid with holes. Next, pour a teaspoon of vinegar directly into the jar.

5. Pour boiling brine over the neck of the jar so that it completely covers the mini-fruits (cherries).

6. Cork with a metal lid. Wrap up. When the jar has cooled, put it in a cool place. But I have them and at room temperature are wonderful!

This concludes my collection. I hope that you liked it and you will find the most delicious blank ideas for yourself! Which will delight you and your family in the cold season! After all, as my grandmother said: “Winter will ask what did you do in the summer?”

For comments and reposts of the article in the social. network special thanks.

And I wish you that all your blanks turn out well!