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How to close tomatoes without. Recipes for pickled tomatoes in liter jars: winter treats

How to close tomatoes without. Recipes for pickled tomatoes in liter jars: winter treats

19.10.2019

10 most delicious recipes for canning tomatoes!

1. TOMATOES "LICK YOUR FINGERS"

Compound

3 kg of tomatoes,

200 g greens

1 head of garlic

100 g of onions.

Marinade:

3 liters of water, 2 tablespoons of salt,

9 tablespoons of sugar, 2-3 pcs. bay leaf,

3 pcs. peppercorns, 1 cup 9% vinegar.

Cooking

Tomatoes, wash. Steam the jar, put chopped greens (dill, parsley, cherry leaf), garlic on the bottom, pour in 3 tablespoons of vegetable oil, then put the tomatoes, onion rings on them.

Marinade: boil water with salt, sugar, pepper, bay leaf, pour in vinegar. Pour tomatoes with not very hot marinade and sterilize for 15 minutes. Banks roll up.

2. "Drunken Tomatoes."

Compound

For marinade:

For 7 glasses of water - 2 tablespoons of salt,

4 tbsp sugar

3 bay leaves,

2 cloves of garlic

10 black peppercorns,

5 cloves,

1 tbsp 9% vinegar,

A pinch of red pepper, 1 tablespoon of vodka.

Cooking

Wash red and brown medium-sized tomatoes and place in a 3-liter jar. Prepare marinade and pour boiling tomatoes over. Cover with boiled lids and sterilize for 15-20 minutes, then roll up and turn upside down to cool. Banks keep well even at room temperature. Tomatoes are very tasty and pickle too.

3. Kuznetsovski Tomatoes.

In a 3-liter jar, lay the tomatoes in rows and 1 sweet bell pepper cut into 6 parts. Do not add any other seasonings. Pour in boiling water. Keep covered until cool for 20 minutes. Then drain the water into a saucepan, add to it (based on one 3-liter jar) 150 g of sugar, 60 g of salt, 2 tablespoons of 9% vinegar.

Bring the solution to a boil, pour into jars to the top. Roll up without sterilizing. Cover with a warm blanket. Leave until cool. Tomatoes harvested in this way are sweet, tasty and store very well.

4. Spicy Tomatoes.

We put red tomatoes in a sterilized 3-liter jar. Without everything!

Pour boiling water and leave until the marinade is prepared.

Preparing the marinade:

For 1.5 liters of water, one tablespoon of salt, 100 g of sand (this will be half a glass). Bring the marinade to a boil. The marinade boils - we drain the water from the jar. On top of the tomatoes, put 1 tablespoon with the top of grated garlic and pour boiling marinade. Vinegar can be poured (1 teaspoon), or you can not pour it. Roll up, cover with a blanket for the night.

5. Cherries are delicious

Wash the tomatoes, sterilize the jars, boil the lids for 5-10 minutes.

At the bottom of the jar (1l) put bay leaf-3-5pcs, black peppercorns 5-6pcs, 5-6pcs, garlic (1 tooth, cut into 4 parts). Bulgarian pepper, optionally chopped. into 4 parts. A sprig of parsley.

Put tomatoes in a jar, pour boiling water for 5 minutes. Then drain the water into a saucepan, boil, add, based on 1.5 liters of water: 2 tablespoons of salt, 5 teaspoons of sugar, 1 tablespoon of vinegar.

Pour tomatoes with marinade, roll up, wrap with a blanket.

6. Mom's tomatoes

In a clean and dry 3-liter jar, put red tomatoes (split each with a fork) and 1 bell pepper, cut into 4-6 slices.

Pour boiling water, let cool for 15-20 minutes.

Then drain the water into the pan, add to it (based on a 3-liter jar):

150gr. sugar (5 tablespoons)

60gr. salt (2 tablespoons)

2 tablespoons 9% vinegar.

Bring the solution to a boil, pour into jars to the top and roll up without sterilizing.

Cover with a warm blanket until completely cool.

7. Tomatoes without vinegar

Based on a 3 liter jar:

5 st. l. sugar with a slide, 2 tbsp. l. salt without a slide, 1 teaspoon of citric acid, peas, cloves, cinnamon pieces.

Pour boiling water, let cool, drain the water. Pour salt, sugar and citric acid into a jar. Pour boiling water again and roll up. Tomatoes are sweetish and not spicy at all. You can't even smell the acid. Very good for those who don't like vinegar. Very unexpected - add cinnamon.

8. One-day tomatoes "Dream"

They are quick, easy, and the results are amazing. Tomatoes are blanched, peeled and placed in a saucepan, then a layer of chopped dill is sprinkled on them and garlic is squeezed out.

Pickled tomatoes do not need advertising. Every housewife involved in harvesting for the future has her favorite recipe for such tomatoes. They can be made spicy, sour, sweet. It all depends on the spices and herbs that were added to the jar during canning.

Pickled tomatoes are good not only as an independent snack, but also as an addition to many dishes. They are put in lagman, pizza, in soup frying, pickle and hodgepodge are cooked from canned green tomatoes.

Pickled tomatoes keep better than cucumbers. Because of their natural acidity and the addition of vinegar to the marinade, they have little to no bombing. But still, this type of workpiece requires careful fulfillment of all requirements.

Pickled tomatoes: the subtleties of cooking

Tomatoes of any degree of maturity are suitable for canning: red, pink, brown and even green. They must be strong, without damage and dents. It is advisable to use fleshy varieties of tomatoes with a dense skin, then the fruits will not burst during heat treatment, and will not become sour during storage.
Due to the large amount of juice, tomatoes are not soaked before canning, but only washed thoroughly in cold water. Then the stalks are removed, and the fruits in that place are pricked with a toothpick. This is done so that the skin of the tomatoes does not burst when pouring them with boiling water.
For pickling tomatoes, a classic bouquet of spices is used: dill, parsley, celery, basil, as well as bay leaves, garlic, pepper, horseradish. To improve the taste, bell peppers, cucumbers, and onions are placed along with tomatoes. Bulgarian pepper is washed, cut in half, the seed chambers are removed along with the seeds. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onions are peeled, washed, sometimes blanched for 2 minutes. The greens are sorted out, yellowed and rotted branches are removed, and they are thoroughly washed in several waters.
The safety of pickled tomatoes largely depends on the cleanliness of the container. Banks must be washed with soda, then rinsed and sterilized. Large jars are treated with steam by placing them on a kettle with an open lid, in which water boils. Liter jars can be ignited in the oven or filled with water and placed in the microwave. As soon as the water boils, it is poured out, and the jar is turned over on a towel and the liquid is allowed to drain. The lids are washed and boiled in a pot of water for 3-5 minutes.
Many housewives are interested in the question of how many tomatoes fit in a liter, two-liter or three-liter jar. If you stack the tomatoes tightly, then they will need about half the volume of the jar. That is, 0.5-0.6 kg of tomatoes can be placed in a liter jar, 1.1-1.2 kg in a two-liter jar, 2-2.1 kg in a three-liter jar. But it also depends on the size of the tomatoes, and on their shape.
To calculate the amount of marinade filling, you need to put prepared tomatoes in sterile jars along with spices and spices. One jar will require marinade in half the volume of the container capacity. A little water (200 ml per 1 liter jar) is added in case of spillage during pouring tomatoes, as the jars are filled with marinade in such a way that it spills a little over the edge.
To measure the amount of water for the marinade more accurately, the tomatoes with spices are placed in jars, poured with cold water. Then close the jar with a nylon lid with holes and pour water into a measuring container. This is what all banks do. Then they add a little water in reserve and put sugar and salt into this water. Leftover marinade can be used next time. It is cooled, poured into a jar and stored in the refrigerator for no more than 2-3 days.
Tomatoes are poured with marinade to the very edge of the jars, so that there is as little room as possible for air inside. The fact is that acetic acid, although it is a preservative product and inhibits the activity of many microorganisms, is easily destroyed by molds that multiply in the presence of air.
Vinegar is recommended to be added to the jar just before corking. It is advisable to use vinegar essence, because such canned food is of better quality and is better stored.
Pickled tomatoes can be preserved both with and without sterilization, using double or triple filling. In the latter case, sanitation rules must be followed more carefully.

Marinated tomatoes in liter jars

Ingredients (for 10 liter jars):

tomatoes - 5.5-6 kg;
horseradish - 4 g;
green dill - 10 g;
dill seeds - a pinch;
parsley, celery - 5 g each;
capsicum red - 1.5 g;
bay leaf - 0.5 pcs.;
garlic - 2-3 cloves;
tarragon - 1.5 g;
marinade filling - 4.5-5 l.

For the marinade (for 1 liter of water):

salt - 50 g;
sugar - 40 g;
vinegar essence 70% - 20 ml.

Cooking method

Sort out the tomatoes. Leave the same size and the same degree of maturity. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them around the stalk. You can not prick hard tomatoes: they will not burst.
Wash your greens. Let the water drain.
Prepare sterile liter jars and lids.
Put the tomatoes in jars, shifting with spices. Try to keep as little empty space as possible in the container. Fill in the gaps with greenery.
Prepare the marinade. To do this, pour water into the pan according to the norm. Put salt and sugar. Boil for 5-10 minutes. If the marinade is cloudy, strain it hot through a linen cloth. Bring to a boil again.
Fill them with tomatoes in jars.
Before adding the essence, decide which tomatoes you want to end up with: slightly acidic, sour, or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes sharp, you need to pour up to 20 ml of acid into the jar.
Cover the jars with lids. Set them in a wide saucepan, on the bottom of which lay a soft cloth. Pour hot water up to the shoulders of the jars. Put on fire. Pasteurize for 25 minutes at 85°. The water must not boil.
Remove the jars from the water and seal them immediately. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap up with a blanket. In this form, leave for a day until completely cooled.

Canned Pickled Tomatoes: Recipe One

Ingredients (per 1 liter jar):

tomatoes - 500-600 g;
table vinegar 5 percent - 3-4 tbsp. l.;
onions - 1 small onion;
garlic - 1 clove;
black pepper - 3 peas;
carnation -2 buds;
bay leaf - 1 pc.;
dill, basil, tarragon, celery - 15-20 g.

For the marinade (for 1 liter of water):

salt - 2 tbsp. l.;
sugar - 1 tbsp. l.

Cooking method

Select tomatoes of the same size and degree of maturity. Wash in cold water, immediately removing the stalk.
Prepare sterile jars with lids.
Pour vinegar into each jar, put all the spices. Then put in the tomatoes. Greens can be distributed between the fruits.
To pour, pour water into the pan, put salt and sugar. Boil for a few minutes. Pour hot marinade over tomatoes. Cover jars with lids.
Place in a pot of hot water. Sterilize in boiling water for 8 minutes. To prevent water from entering the jars, it should only reach their hangers.
Remove jars from water and seal immediately.
Turn them upside down, cover with a blanket. Leave until completely cool.

Pickled tomatoes, canned without sterilization

Ingredients (for a two-liter jar):

tomatoes - 1.1-1.3 kg;
garlic - 5 cloves;
medium-sized onion - 1 pc.;
black peppercorns - 6 pcs.;
bay leaf - 2 pcs.;
dill - 2 umbrellas;
celery - 1 sprig;
horseradish - 1/4 sheet.

For marinade:

water - 1 l;
salt - 2 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar essence 70 percent - 1 tsp.

Cooking method

Select the same size tomatoes. Wash them by cutting off the stems.
Pack tightly into sterile jars. Between them, place spices and spices.
Fill the contents of the jars with boiling water. Wait 20 minutes. Put a nylon lid on the jar with holes through which pour this water.
Prepare the marinade separately. Pour a liter of water into the pan (for one jar) plus another 100 ml in reserve. Put salt and sugar. Boil for 5-10 minutes. Pour heated tomatoes with boiling marinade. Add essence.
Close the jars tightly with lids. Turn them upside down, wrap them in a blanket. Leave until completely cool.

Sweet pickled tomatoes

tomatoes - 2-2.2 kg;
Bulgarian pepper - 1 pc.

water - 1.5-1.6 l;
salt - 60 g;
sugar - 150 g;
vinegar 9 percent - 2 tbsp. l.

Cooking method

Select ripe tomatoes. Wash them, remove the stalks.
Wash the bell pepper, cut in half, clean out the seeds. Cut lengthwise into slices.
Prepare sterile three-liter jars. Fill them tightly with tomatoes. Divide pepper between them.
Pour boiling water over the tomatoes, cover with lids, wait 20 minutes.
Close the jar with a nylon lid with holes (or specially purchased at the store). Drain the water through them into a saucepan. Put salt and sugar according to the norm. Add vinegar. No other spices are needed for this recipe.
Bring the marinade to a boil and pour over the tomatoes.
Close with sterile lids and seal tightly.
Turn upside down, wrap with a blanket, leave to cool completely.

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

tomatoes - 2 kg;
hard, ripe apples - 1-2 pcs.;
sweet bell pepper - 1 pc.;
parsley - 1 sprig.

For marinade:

salt - 1 tbsp. l.;
sugar - 5 tbsp. l.;
vinegar essence - 1 tsp.

Cooking method

Select medium-sized oblong-shaped tomatoes. Wash in cold water, remove the stems.
Wash the apples. Cut in half, remove seed chambers. Cut into wide slices. So that the apples do not darken in the air, dip them in slightly acidified water.
Wash the pepper, cut in half, remove the seeds. Rinse parsley under running water.
Prepare sterile jars. Wash the lids with soda, boil for 5 minutes in water.
Put tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
Pour the tomatoes with boiling water and soak for 5-10 minutes.
Drain the water into the pan using a lid with holes. Add salt, sugar, essence. Boil the marinade for 5 minutes, and then pour over the tomatoes.
Seal immediately with sterile caps. Turn the jars upside down, cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

green tomatoes - 2-2.2 kg;
garlic - 1 head;
carrots - 0.5 pcs.;
Bulgarian pepper - 1 pc.;
parsley - 1 sprig;
black peppercorns - 10 pcs.

For marinade:

water - 1.5 l;
salt - 1.5 tbsp. l.;
sugar - 0.5 tbsp.;
vinegar 6 percent - 4 tbsp. l.

Cooking method

Select green tomatoes of the same size. Do not pickle very small ones, because they can be bitter. It is best to preserve light green tomatoes that are about to turn pink. Wash them in cold water while removing the sepals.
Divide the garlic into cloves, peel. Wash under running water. Cut into slices.
Peel the carrots, wash, cut into slices.
Wash bell pepper, cut in half, remove seeds. Cut into wide strips.
Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
Prepare sterile three-liter jars. Lay carrot slices, peppercorns on the bottom. Fill the jar with tomatoes. Put strips of pepper and parsley greens in the voids.
Pour boiling water over the tomatoes, cover with lids and soak for 25-30 minutes.
Prepare the marinade. Pour water into a saucepan according to the norm, put salt and sugar. Stir, put on fire and boil for 5-10 minutes. Add vinegar.
Pour water from cans of tomatoes through the lid with holes, and instead pour boiling marinade.
Close the jars with sterile lids and seal immediately. Turn upside down, wrap with a blanket, cool.

Pickled tomatoes for the winter: a recipe with a photo

List of ingredients for 1 liter jar:

500-600 g of tomatoes.

For 1 liter of marinade:

50 g of salt;
25 g sugar;
3 tbsp vinegar 9%;
a couple of cloves of garlic;
5-6 peas of allspice and black pepper;
Bay leaf.

Cooking:

1. Sort through the tomatoes, select dense, strong fruits, they should not be overripe, but only ripe or slightly unripe. Wash thoroughly with running water, remove the ponytails.

2. Wash the jars thoroughly and sterilize by placing them over a pot of boiling water. Dip the lids in boiling water for a few seconds. Put bay leaves (2-3 pieces each), a pair of cloves of garlic, black and allspice peas (5-6 pieces per 1 liter jar) in jars.

3. Fill the jars with tomatoes to the very top, tamp them tightly so that later there is not too much emptiness in the jars.

4. Pour boiling water over vegetables in jars, cover with lids and leave for 10-15 minutes.

5. Carefully drain the water from the jars into a saucepan, add salt, sugar, put on the stove and bring to a boil. After boiling, add vinegar and turn off the gas.

6. Fill the tomatoes in jars with boiling brine and roll up with sterile lids. Turn the tomatoes pickled for the winter upside down and wrap them in a blanket until they cool completely.

Generous gifts of autumn - ripe, ripe tomatoes are harvested for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This vegetable crop, rich in vitamin C, organic acids, minerals, surpasses other gifts of nature in the number of preservation methods. Consider the most delicious recipes for harvesting tomatoes for the winter and the secrets of their preparation.

Recipes for salting delicious tomatoes in jars

What types of containers are not used so that preservation is different, simple, fast, useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as another valuable vegetable crop - cucumber. Canned tomatoes in enameled tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to diversity when harvesting vegetables for the winter.

To get delicious preserves, use these secrets:

When harvesting tomatoes for the winter, choose fruits harvested in dry weather, sort them out, laying them out separately according to the degree of ripeness.
When preserving, do not mix different varieties or tomatoes that are very different in size from each other.
For salting, use medium or small tomatoes, and make tomato juice from large ones or preserve them in slices.
Prick the stalks with a wooden stick or a toothpick to prevent cracking.
You can even harvest fresh green tomatoes, only diseased or damaged fruits are not suitable for preservation.
Before canning vegetables, thoroughly wash liter glass jars, sterilize with lids for at least a quarter of an hour.
At the preparatory stage of any recipe, wash the vegetables thoroughly.
Depending on the recipe, cover the tomatoes either whole or cut into slices.
Use vinegar, aspirin, brine with citric acid, in rare cases, as preservatives for homemade preparations.

Pickled cherry tomatoes and garlic with vinegar

A delicious treat at the dinner table - small pickled tomatoes with an incomparable aroma and taste. For the preparation of sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar acts as a preservative. Even a photo or video is not needed to imagine how appetizing pickled cherry tomatoes look. This method of harvesting tomatoes helps to preserve their appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for harvesting (per liter jar):

600 g cherry;
1 PC. pepper (Bulgarian);
50 g of greens (dill, parsley);
3 cloves of garlic;
3 peppercorns (allspice);
2 leaves of lavrushka.

We prepare the marinade based on 1 liter of water:

25 ml of vinegar (table 9%);
2 tbsp. spoons of spices (sugar, salt).

The process of making pickled cherry tomatoes:

In a sterilized glass container, put two cloves of garlic, allspice, chopped herbs.
Cherries punctured in the stalk area should be placed in a jar, starting with larger fruits. Shift the fruits in layers with lavrushka, bell pepper to the very top.
Boil the marinade by adding water and spices. Pour into conservation, leave for a quarter of an hour. Then pour back into the pot and boil again.
Boil the marinade, pour the vinegar into a jar of cherry tomatoes, then roll up the lid.
Turn the preservation over, put it on the lid, wrap it with a warm cloth until it cools completely.
Pickled cherries have a sweet and sour taste, and you will be able to taste them in a few weeks.

Salted tomatoes in a cold way without sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum of nutrients, the fruits are rolled up without sterilization. A cold ambassador will require some free time, but when the time comes to try salting, you won’t want to tear yourself away from the treat. Consider one important nuance when salting tomatoes: store the preservation in a cool place. The recipe (based on a liter jar) provides for the following ingredients:

500 g of tomatoes;
15 g of salt;
2 cloves of garlic;
30 ml of vinegar (table 9%);
500 ml of water;
1 st. a spoonful of sugar;
greens (dill umbrella, celery);
3 peas of pepper (allspice, black);
1 aspirin tablet;
spices (to taste);

Step-by-step process of salting tomatoes in a cold way:

Put greens, peppercorns, garlic, parsley, etc. into the prepared glass jar.
Fill the container with whole, ripe fruits, stacking them tightly to each other.
Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour the tomatoes with brine.
Crush an aspirin tablet, pour it into a jar on top so that the homemade preparation does not become moldy.
Close the tomatoes with a nylon lid, put until cooked and store in a cold place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for salting for the winter. If you choose a good recipe, in terms of taste, this option for home preservation will turn out to be no less appetizing. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, both whole and in slices. A simple version of the recipe suggests that salted green tomatoes are preserved with cold filling. Even tap water works for this.

Ingredients:

0.5 kg of green tomatoes;
1 st. a spoonful of salt (coarse grinding);
500 ml of water;
greens (twigs with cherry leaves, dill umbrella, currant leaves);
2 cloves of garlic;
0.5 teaspoon mustard (powder);
horseradish (to taste).

Cooking process:

Dissolve coarse salt in water, mix thoroughly, wait until the impurities settle to the bottom of the container.
Fill a sterilized glass jar to the top with green tomatoes, pour brine (without sediment).
Lastly, mustard is poured into the homemade preparation, after which the ambassador is closed with a lid, leaving it for storage in a cold place.

canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, fragrant. Rolling a tomato in liter jars will only benefit from the implementation of this recipe, especially if you have to preserve the fruits for the first time. Fans of original homemade preparations will be able to replenish their stocks with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

500-700 g red, ripe tomatoes;
half an onion head;
20 ml of vinegar (table 9%);
700 ml of water;
30 g of sugar;
a pinch of salt;
spices (black peppercorns, cloves, bay leaf) to taste.

Preservation process:

Put spices in a sterilized glass container at the bottom.
Lay the tomatoes tightly on top, adding chopped onions as the jar fills.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pot of brine from the stove, pour in the vinegar.
Pour the tomatoes with the resulting marinade. Sterilize the preservation by first covering it with a lid (no more than a quarter of an hour).
Then roll up the jars, turn them over and put them upside down until they are completely cool.

Pickled tomatoes, like barrel

In fasting or even as a dish of the festive table, pickled tomatoes will decorate the table. A recipe that will allow you to taste tomatoes like a barrel over time is easy to master. Choosing a container convenient for fermentation, it is better to store such a homemade preparation in a glass jar. If you do not know how much salt per 1 liter jar of tomatoes, whether to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

1 kg of tomatoes (medium size);
3 cloves of garlic;
500 ml of water;
1 st. a spoonful of sugar;
1 bunch of celery;
dill (a bunch or 1 tablespoon of seeds);
25 g salt.

Cooking:

Cut the stem off the tomatoes. This must be done carefully and shallowly.
Put dill, celery, garlic, tomatoes in a pickling container (place with the removed stalk up).
Prepare the brine by boiling water with spices, let it cool a little, pour it into a jar of tomatoes.
The salting process lasts about 3 days until bubbles appear on the surface. If the acid of pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The tomatoes will be ready the next day.

Tomato salad "Lick your fingers"

Caring housewives prefer to harvest tomatoes for the winter even in the form of salads. Unforgettable taste is combined with special aesthetics, because for such preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared according to a simple recipe, but preparation will take some time. But the result will please, and in winter such a salad will be in great demand.

Ingredients:

400-500 g of tomatoes;
3 cloves of garlic;
1 head of onion;
greens (dill, parsley) to taste;
25 ml of oil (vegetable);
25 g sugar;
300 ml of water;
15 g of salt;
2 leaves of lavrushka;
40 ml of vinegar;
2-3 peas of pepper (black, allspice).

Cooking:

Greens, onions, garlic cut. Put in a sterilized jar, pour in vegetable oil.
Place tomatoes on top. When the jar is full, start preparing the marinade.
Add spices, pepper residues, bay leaf to the water, bringing the brine to a boil. Pour vinegar at the very end.
Cool the prepared marinade slightly, pour into a glass container, cover with a lid. Set to sterilize for about a quarter of an hour, then roll up.
After that, turn the home preservation over, let it cool, put it away for storage. Tomato salad for the winter You're ready to lick your fingers!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, mastered the recipe for preparing assorted valuable vegetable crops, do not think about this. It is more convenient to roll tomatoes and cucumbers into large jars, but liter ones will work too. Following the recipe, observe a few important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as a decoration.

Ingredients:

300 g of cucumbers, tomatoes (as an option, gherkins and cherry tomatoes);
2 cloves of garlic;
dill (umbrella);
horseradish (root, about 3 cm);
20 g of salt;
5 peppercorns (black);
0.5 teaspoon of essence (70%);
25 g sugar;
onions, bell peppers, carrots for decoration.

Step by step cooking recipe:

Cut off the tips of the cucumbers, soak in cold water for a couple of hours.
Cut horseradish, carrots, sweet peppers, onions.
Dill, black peppercorns, garlic lay on the bottom, from the top layers to the top tightly fit cucumbers, tomatoes, chopped vegetables, horseradish.
pour boiling water, leave for five minutes, drain the brine into a saucepan, where to add spices. Boil the marinade, pour back into the jar.
Add the essence last, roll up with a tight lid, turn over, leave to cool completely.
Preservation assorted tomatoes cucumbers are well suited to meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify home-made preparations for the winter with a canned tomato recipe? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of harvesting tomatoes in their own juice or sliced \u200b\u200btomatoes are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Is it necessary to use it during preservation, if there is a desire to salt the tomatoes not whole, but cut into slices? Different step-by-step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, in a cold way, lightly salted, in glass, wooden, enameled dishes or even in a bag - all twist options are worthy of implementation.

Summer has come, in the gardens and on the shelves seasonal vegetables appear in large quantities and at an affordable price. From about mid-July, summer residents begin to ripen tomatoes. If the harvest is successful and there are a lot of tomatoes, then you can prepare a delicious homemade tomato for the winter from them.

I make such a blank every year and will be happy to tell you my proven and simple way. I am posting the recipe with step by step photos for anyone who wants to help.

To make a homemade tomato we need:

tomatoes;
salt;
pepper.

How to cook a tomato for the winter at home

First, you need to wash and sort out the tomatoes. We do not need black or rotten barrels in a tomato. Therefore, we cut out such places, and the good part needs to be cut. What size to make the pieces does not matter, as we do it for our convenience in the future.

So, we have three ways to turn tomatoes into a liquid.

1 way - juicer.

2 way - meat grinder.

3 way - combine.

It is more convenient for me to use a combine with a nozzle in the form of sharp knives.

This method seems to me the fastest and most convenient, but you choose. The method of grinding does not greatly affect the final result.

Having turned all the tomatoes into a tomato, pour it into a saucepan in which it will be cooked.

Salt, pepper it to taste and put on a small fire. Be careful, as soon as the tomato boils, it can “run away”. You need to cook homemade tomato over low heat for at least 30-40 minutes after boiling.

While the tomato is cooking, you need jars and lids.

The boiled tomato is carefully poured into clean jars.

We roll up full jars with clean lids and wrap them up for further cooling. As soon as our homemade tomato has cooled down, we need to put it in a cool place for storage.

Despite the fact that the recipe seems to be elementary, the tomato turns out incredibly tasty. It can be added to a soup fryer, stewed in it like a sauce, or it can be diluted with water and drunk like tomato juice. And I even eat okroshka with homemade tomato, pour it instead of kvass. 😉 In general, there is a lot of room for culinary fantasies, but the most important thing is that everything is natural. Bon appetit.

It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this responsible business it’s not enough to have high-quality seasonal tomatoes, you also need to stock up on good tomato canning recipes so that the proportions of the marinade are correct and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to make preparations for the winter from tomatoes according to proven golden recipes.

I suggest you, dear friends, in this article about preparations for the winter from tomatoes, share your proven recipes for preparations. After all, every hostess makes preparations for the winter from tomatoes, and there are successful recipes in every culinary notebook.

And I, in turn, bring to your attention ideas for tomato blanks, which I have been collecting for more than one year, and most of them I have already tried.

Most of the recipes are from my mother's and grandmother's notebook, there are also recipes from my co-workers and friends.

Pickled tomatoes for the winter "lick your fingers"

Looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “you will lick your fingers” without sterilization, with triple filling. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years. I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but my grandmother's salted tomatoes under a nylon cover for the winter remain the standard of quality for me. Grandma's recipe for delicious pickled tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water. See step-by-step recipe with photos.

Korean-style tomatoes for the winter

My recipe for delicious Korean-style tomatoes for the winter, I hope you appreciate it. All my family members really liked Korean-style tomatoes for the winter in jars: a little spicy, spicy, with a spicy taste of spices and crispy carrots. See how to cook.

Satsebeli sauce for the winter

With all my heart I recommend you to prepare satsebeli sauce for the winter. The sauce came out exactly the way I wanted - moderately spicy, but bright enough, with character. I will not say that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell pepper

Do you need delicious preparations for the winter from tomatoes? In the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make such homemade tomato juice brighter in taste, I often add bell pepper and a little hot pepper to the tomatoes. This option is much more interesting than the classic one and goes well with meat dishes (kebabs, steaks), pizza, etc. See the recipe.

Pickled tomatoes "Classic" (without sterilization)

The recipe for pickled "Classic" tomatoes without sterilization, you can see.

Pickled tomatoes with celery for the winter

I want to suggest that you close the tomatoes with celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only one celery. It has a very bright and rich taste, so you can be sure that your preparation will come out excellent and very interesting. See how to cook.

Tomato slices for the winter with onions

How to cook sliced tomatoes for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple filling)

I want to suggest you cook sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the company of tomatoes is, in addition to numerous spices, Bulgarian pepper: there is not much of it, but it contributes to the overall taste of the workpiece. The recipe itself is completely simple and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned Tomatoes with Citric Acid

The recipe for preserving tomatoes with citric acid, you can see.

Homemade ketchup for the winter "Tomato"

How to cook homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

How to cook sliced tomatoes for the winter with parsley, I wrote.

Canned cherry tomatoes with grapes (no vinegar)

The recipe for canned cherry tomatoes with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook a special adjika with horseradish for the winter, I wrote.

Delicious tomato adjika

The recipe for adjika from tomato, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook delicious, fragrant, and thick homemade ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

You can see how to cook tomatoes in your own juice for the winter.

Spicy tomatoes in their own juiceWith horseradish

It is unlikely that I will surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.

Marinated tomato wedges in portuguese

These tomatoes, marinated in Portuguese-style slices, turn out just wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. Recipe with photo see.

Delicious salad with beans for the winter from tomatoes

How to cook a salad with beans for the winter from tomatoes, you can see.

Adjika sweet and sour with apples

How to cook sweet and sour adjika with apples, I wrote.