Tomatoes for the winter - conservation
In the summer I prepare tomatoes in jars, so that later in the winter I open such a jar for a holiday, tomato pickle is also very tasty - I drink it all with pleasure.
Rolling up tomatoes for the winter is very simple and fast. I used to roll up in 3-liter jars, but for the last two summers, tomatoes have not fallen in price, so I switched to liter jars.
So for one liter jar we need:
- 500 gr. tomato (approximately, it all depends on the size of the tomatoes)
- 2-3 cloves of garlic
- 1 leaf of lavrushka
- 3-4 black peppercorns
- sprigs and inflorescences of dill
- 1 st. heaping spoonful of sugar
- 1 st. a spoonful of salt without a slide
- 1 st. a spoonful of vinegar 9%
Before you can preserve tomatoes, you need to prepare jars - rinse with detergent or soda, rinse well and sterilize in a kettle over steam for 5-8 minutes. I throw the seaming lids straight into the kettle to boil.
My tomatoes are also laid out in jars.
tomatoes for canning
distributing to banks
I boil an electric kettle and pour boiling water into jars of tomatoes. I cover the jars with seaming lids for 5-10 minutes.
Then I drain the liquid from the jars into a saucepan, this is best done using a plastic lid with holes.
I boil the liquid drained from the jars in a saucepan, and in the meantime I put it in jars with tomatoes - salt, sugar and vinegar.
pouring liquid into a bowl
I add salt, sugar, vinegar to jars
When the liquid in the pan boils, I pour it into jars, cover them with lids, roll them up, turn them over, and wrap them up for a day.
tomatoes for the winter in liter jars
Everything, the tomatoes are ready for the winter - delicious.
P.S. If you want to roll tomatoes in 3-liter jars - multiply the amount of salt, sugar and vinegar by 3.
Sweet tomatoes for the winter
These sweet tomatoes, which I make for the winter, are considered favorites among my friends and relatives. And even those who were suspicious and skeptical about the amount of sugar in this billet later admitted that they were wrong. I highly recommend making at least a trial batch of two or three jars for the first time and you will see for yourself that sweet tomatoes turn out to be incredibly tasty. Preparing this preservation for the winter from tomatoes is very simple, fast and without sterilization. Another nuance, it is in this recipe that any spices are completely optional, they will simply interfere here and interrupt the taste. All I allow is a couple of bay leaves and a few allspice, which I put in a boiling sweet pickle, but I pour it without them.
Ingredients:
for a 3 liter jar:
- from 1.5 to 1.8 kg of tomatoes
- 200 gr sugar
- 1 tablespoon with a slide of coarse salt
- 80 ml table 9% vinegar
- 2 bay leaves
- 5 - 8 allspice peas
Cooking method
We tightly pack ripe tomatoes into sterilized prepared jars (if you want the skin not to burst when interacting with hot water, then prick them with a needle or a sharp toothpick at the stem, although sometimes this does not save) and pour boiling plain water. Cover with lids and let stand for about 20 minutes. Then drain the liquid into a saucepan and add sugar, salt, spices and bring everything to a boil again.
Pour vinegar into each jar and then hot marinade (I filter it, but this is an optional step). We roll it up hermetically with iron lids, turn it upside down and wrap it well with a blanket. Let it cool completely for about 24 hours. Sweet tomatoes are stored in the apartment, at room temperature all winter, in a place protected from light. Bon appetit.
If you like to make preparations from vegetables for the winter, then be sure to pay attention to tomatoes. These wonderful vegetables can be salted and pickled separately (both green and red), can be added to assorted vegetable rolls, and you can also prepare tomato juice at home in salads, lecho, adjika. There are so many recipes for winter preparations from tomatoes that you can list them for a very long time. Better not waste time, but start preparing delicious tomato rolls for the future. The simple and detailed recipes with step-by-step photos collected in this collection will help you, whether you are a beginner or already a home canning pro.
Selected recipes for harvesting tomatoes for the winter
The best tomato recipes with photos
The last notes
The spicy zucchini salad prepared today is a delicious homemade preparation that is easy to prepare and accessible to everyone. To prepare it for the winter, you do not need much time. Zucchini salad has a sharp and, at the same time, delicately sweet taste.
Hello dear readers! If you are interested in how simple and tasty it is to pickle tomatoes for the winter, you have come to the right place. After all, right now we will discuss this topic in detail.
Tomatoes, along with and, are the most popular snack among all winter preserves. They can be added to soups, served with meat, cereals and vegetable side dishes. Even just eating them, in a bite with bread, will be very tasty.
Each hostess is armed with a couple of proven recipes. Now I will share mine with you. They differ in taste and some characteristics. However, they are all very tasty and are in great demand on my table. So we start...
Bulgarian pickled tomatoes
My family and friends just love these tomatoes. They turn out excellent - sweet and sour, fragrant and very tasty. If you also like to eat such tomatoes, be sure to cook them. Let's do it together.
Ingredients per liter jar:
- tomatoes;
- dill cap;
- 2 leaves of a cherry bush;
- 1 lavrushka;
- 1 horseradish leaf;
- 2 cloves of garlic;
- 4 peppercorns;
- 1 full teaspoon of salt;
- 2 tablespoons of granulated sugar without a slide;
- water;
- a teaspoon of vinegar;
- a teaspoon of vodka.
Cooking steps:
1. As a fragrant pillow, lay all the green ingredients, pepper and garlic on the bottom of a sterilized jar. Lay clean tomatoes to the top.
To prevent the skin of a tomato from cracking after contact with boiling water, make several punctures with a toothpick into the pulp through the skin and stalk.
2. Fill the jar with boiling water to the top and leave for 5-10 minutes. Then you need to drain it again into a saucepan. Dissolve sugar and salt there. After boiling, let simmer for 3 minutes.
3. Pour vodka and vinegar into a jar, and then add brine.
You don't have to worry about adding vodka. It contains a very small amount to harm the body. At the same time, it acts as a flavor enhancer and tomatoes with it will be even tastier.
4. Cover the jars with lids. You don't need to twist. Boil in water for 10 minutes, remove and cork.
5. Carefully invert onto lids. At this stage, you need to check the tightness of the twist. If liquid does not leak anywhere, cover the jars with a warm towel and leave for a day.
The peculiarity of the Bulgarian appetizer is that it has a special sweet and sour taste. These tomatoes are just like that. Try it!
Tomatoes in jelly for the winter - the most delicious recipe
Love pickled tomatoes and want to try something new? Prepare them according to this recipe. They turn out tasty, useful and unusual. We will cook them chopped, so even overgrown and “ugly” tomatoes will do.
Ingredients for 1 liter jar:
- 1 small onion;
- 3 cloves of garlic;
- tomatoes (you can take any);
- a couple of sprigs of parsley;
- 3 peppercorns;
- a large umbrella of dill;
- 1 dessert spoon of instant gelatin.
For brine per 1 liter of water:
- 2 tablespoons of vinegar 9%;
- 3 tablespoons of granulated sugar;
- one and a half tablespoons of salt.
Cooking steps:
1. Let's start by preparing the dishes for storage. Sterilize jars in the oven or steam. Be sure to boil the lids in water.
2. Cut the onion into large rings.
3. Cut the tomatoes into slices. Medium-sized fruits can be cut into 2 parts. Larger in 4 or more parts. For variety, you can use tomatoes of different colors - red and yellow, for example.
4. Put greens on the bottom, rings of one small onion, garlic and peppercorns.
5. Fill the container to the top with tomatoes. If you, on my advice, use multi-colored tomatoes, then alternate their layout to make it more beautiful. Between the layers, you can put a couple more circles of onions.
6. Boil the brine from water, granulated sugar and salt.
7. Pour gelatin into each jar (dessert spoon per jar).
For this, it is imperative to use an instant product, since it does not require pre-soaking.
8. Add vinegar to the liquid and immediately pour the jars to the top with the hot mixture. The gelatin will immediately begin to dissolve.
9. Cover with lids, without rolling and sterilize in boiling water for 20 minutes.
10. Remove from the container where the jars were sterilized and tighten the lids tightly. Immediately after that, they must be installed on the lids and covered with a dense cloth. In such a "bath" the workpiece should stand for a day. In the morning, feel free to clean it in the basement.
Tomatoes for the winter in slices marinated with onions and butter
This recipe is a favorite in my family from young to old. On every holiday table, this appetizer is sure to stand. We also like to eat such oil slices with potatoes or just like that. Very tasty, juicy and flavorful! Try and rate!
Ingredients for two cans, nominal value 1 liter:
- 1 kilogram tomato (any size and shape);
- 2 onions;
- 4 laurels;
- 6 cloves of garlic;
- 1 teaspoon of peas;
- half a bunch of dill and parsley;
- a little hot pepper;
- 2 tablespoons of vegetable oil.
For marinade per liter of water:
- a tablespoon of coarse salt without additives (regular);
- 3 tablespoons without a slide of granulated sugar;
- 50 grams of nine percent vinegar.
Cooking steps:
1. Cut the onion into large circles.
2. As I already specified above, any tomatoes are suitable for this pickling method. You can even use uneven and "non-marketable" fruits. After all, they still need to be cut. Cut off the stem from the tomato. Cut first into 2 parts, and then each half into several more parts. Their number depends on the size of the vegetables. If you are using medium sized tomatoes, then you can cut each half into 3 pieces. Thus, from one whole tomato you get 6 parts. Fruits larger or smaller can be crushed accordingly. The main thing is that the slices are neat and can easily fit in the mouth.
3. Put garlic, parsley and pepper cut into rings at the bottom of each jar.
If you like a spicier snack, I advise you not to remove the seeds from the pepper. They provide an extra spicy bitterness.
4. Now you need to lay out the tomatoes, alternating layers with onions and herbs. You can do this in any order.
5. Boil water, dissolve salt and granulated sugar in it. As soon as the mixture boils, you need to add vinegar and turn off the heat. Immediately pour the jars with this marinade and cover with lids so that the vinegar does not have the opportunity to evaporate. Pour the brine slightly to the top, taking into account that you will need to add another tablespoon of oil.
6. Put the jars for sterilization in a large saucepan. At this stage, while the jars have not yet boiled, you need to add 1 tablespoon of vegetable oil to each liter jar. Cover with a lid without twisting. Boil 15 minutes.
7. Carefully remove the jars from the water and seal immediately. Turn upside down and cover with warm cloth for 12-18 hours.
Usually, I leave them like this until the next morning. After that, the appetizer is completely ready for long-term storage!
The most delicious pickled tomatoes for the winter - Recipe for 1 liter
This recipe has been tested over the years and personal experience. All ingredients perfectly complement each other and give the tomatoes a wonderful taste and aroma. Sweet pepper also does its job, which makes the dish even tastier. The method does not require additional sterilization, which makes me especially happy.
Ingredients for one liter jar:
- 300 grams of even small tomatoes;
- half sweet pepper (without seeds);
- 10 peas of pepper (5 allspice and ordinary);
- 2 cloves of garlic;
- 2 laurels;
- parsley, basil, dill and other herbs of your choice.
Marinade for 1 liter of water:
- 70 ml 9% vinegar;
- a tablespoon of coarse salt;
- 3 tablespoons of granulated sugar without a slide.
A liter of marinade is enough for about 2 liter jars.
Cooking steps:
1. At the bottom of clean and processed jars, put aromatic herbs, parsley, garlic and pot pepper.
2. Wash the tomatoes and make a puncture in the crust from the stalk. This procedure will help the tomatoes not burst when pouring boiling water. Put the tomatoes in a jar. Pepper cut into 4 pieces. On the side of the tomato, put 2 quarters of sweet pepper in jars. Pour boiling water (you can from the kettle). Cover with lids and leave for 10 minutes.
3. Drain the water and prepare a brine from the necessary ingredients. Only vinegar needs to be added at the end. Bring it to a boil and you're done. Pour jars with marinade and immediately seal them.
4. Turn upside down and wrap something warm and dense. Keep until cool, which is about 12-24 hours. Do not be afraid to leave the banks for a day, nothing will happen to them. But for more than 24 hours, banks are not recommended to be in the kitchen. It must be immediately transferred to a cool room.
Video - Recipe for pickled tomatoes for the winter
If you need a visual aid on how to properly and tasty pickle tomatoes, then I advise you to watch this video. Everything is described step by step and clearly. I myself have not had time to cook such tomatoes, but I plan to in the near future. After all, I met him quite recently.
Marinades for the winter are constant heroes of Russian tables. After all, in the summer, as soon as the harvest ripens, prudent housewives are busy in the kitchen so as not to swallow saliva in winter when they want to eat vegetables that are no longer there.
Hi all! We continue the theme of conservation. I would like to close more goodies for the winter, so that later the eye would be happy with a full pantry. And today, a popular topic is pickled tomatoes. They are closed almost as often as the ones I wrote about earlier. And this is not surprising, because the sweet and sour, sometimes spicy taste of tomatoes cannot but be liked. I offer 12 recipes for preparing this blank at once!
And a few more words about the important. Salt for conservation should be taken only large stone. Never take iodized or extra salt.
Banks must first be sterilized in any convenient way. This applies to absolutely all recipes considered today. First, wash the glass with soda, and then hold it over the steam until transparent (water drops will flow down). If you have an electric oven, you can sterilize in it. Put the jars in a cold oven, turn on the heat to 150 degrees. After heating, keep the container in the oven for 15-20 minutes. After that, do not immediately get it, but let them cool gradually.
This blank immediately differs from all other recipes in its appearance. It looks like snow has fallen and covered the tomatoes. It turns out tomatoes "in the snow." It's beautiful, but very tasty. In addition, you do not need to use a whole heap of various spices and spices, here the main role is played by garlic. Try this way to preserve your red vegetables and surprise your loved ones (surprise will be pleasant!).
- tomatoes - 2 kg
- water - 1.5 l
- grated garlic - 1 tbsp with a slide
- salt - 1 tbsp.
- sugar - 100 gr.
- vinegar 9% - 2 tbsp.
How to cook:
1. Wash and dry tomatoes. It is better to choose not very large fruits so that they fit more in the jar. Place the tomatoes in the prepared sterilized container. At the same time, do not press hard, leaving the vegetables whole and not cracked.
Cans of any size can be used. For example, one liter will need 0.5 liters of water, 1/3 tbsp. salt, 33 gr. sugar, 2/3 tbsp. vinegar, 1/3 tbsp garlic. And if you use three containers per 1 liter, then take the rate, as in the list of ingredients. Or the same amount can be taken for two one and a half cans.
2. Fill the tomatoes with boiling water to warm them up. Cover and let stand 15 minutes.
3. Peel the garlic and grate it on a fine grater. Alternatively, pass through the press. To quickly peel a head of garlic, cut off the root, crush it with a knife, put it in a bowl and cover it with a lid. Vigorously shake the bowl with its contents (you can even dance). Open the lid - the garlic is peeled. This is how fun and fast you can cope with routine work.
4.Meanwhile, prepare the brine. Pour water into a saucepan and boil it. Add salt and sugar, dissolve all crystals. Boil the marinade for a couple of minutes. Turn off heat and add vinegar.
5. Drain the hot water that was poured over the tomatoes. Be careful not to burn yourself. Put the grated garlic on top and pour the prepared brine to the very top. It is possible that the marinade poured out of the jar a little.
6. Roll up the blanks with lids that have previously been in boiling water. Twist the finished seaming a little so that the garlic sags. In this case, the brine may become slightly cloudy. Don't worry, it's normal for garlic oil to come out.
7. Turn the resulting goodies upside down, wrap it with a blanket so that it cools slowly and sterilization continues. Leave canned food for a day, and then put it in a dark place where the sun's rays do not penetrate.
8. Already on New Year's Eve, you can open a jar and try what happened. I promise it will be delicious!
Pickled cherry tomatoes - lick your fingers
Do you want to cook delicious preservation so that you can put it on the festive table and serve it for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they are sweet in taste, and certain spices will make them a little more crispy, more dense.
Ingredients (per half liter jar):
- Cherry tomatoes
- horseradish root - a small piece
- black peppercorns - 3 pcs.
- garlic - 1 clove
- bay leaf - 0.5 pcs.
- dill umbrella - 1 pc. small (you can take dill seeds)
- tarragon - 0.5 sprigs
For marinade:
- water - 1 l
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 2 tbsp.
Cooking method:
1. Wash the cherry, make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.
For such blanks, you can take small jars, half-liter-liter. Tomatoes are small and will fit well.
2. At the bottom of each jar, put all prepared fragrant spices: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The number of spices can be taken according to taste and availability, there are no mandatory proportions. If you want to be spicier - put more horseradish and garlic, if more fragrant - focus on herbs.
3. Put the tomatoes in jars without pressing them down with your hands.
4. Make a brine. Pour water into a saucepan, add salt and sugar to it. Put on fire and bring to a boil. Boil for two minutes, then add vinegar. Vinegar does not need to be boiled so that it does not evaporate.
5. Fill the tomatoes with the prepared brine and cover with sterile lids.
To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.
6. The only thing left is to sterilize the preservation. Take a large and wide pan. Be sure to cover the bottom with a cotton cloth. Place your jars (be careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the shoulders of the jars. The water is pouring hot, because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst from the temperature difference.
7. After boiling water, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes with a quiet boil. Remove disinfected canned food from boiling water and roll them up. It is convenient to get the glass with special tweezers, less likely to get burned.
8. Place the blanks on the lids and let them cool completely. Make sure that the jars are closed tightly, the brine does not leak. That's all. It's easy enough to make delicious pickled cherry tomatoes for the winter.
Red tomatoes marinated with mustard for the winter
Mustard seeds are a frequent guest during conservation. With them you can, and you can tomatoes. Your blanks according to this recipe will turn out to be very fragrant, as they will also be added to them. Also, the taste of pickled fruits will be slightly sweet.
Ingredients (per 2 liter jar):
- tomatoes
- basil - 3 sprigs with leaves
- mustard seeds - 1 tbsp.
- garlic - 2-3 cloves
- sugar - 6 dessert spoons
- salt - 1.5 dessert spoons
- acetic acid 70% - 1 des.l.
Cooking:
1. As you can see, the ingredients are given for a two-liter jar. If you pickle in a three-liter, then take 6 tablespoons of sugar and salt - 1.5 tbsp. Acetic essence will need 1 tbsp. Sterilize the container in advance and put basil sprigs on the bottom (it is better to scald them with boiling water beforehand), mustard seeds, chopped garlic and peppercorns.
2. Place the washed tomatoes tightly in a jar, but do not tamp strongly so that the fruits remain intact.
3. Fill the tomatoes with boiling water, filling the entire vessel to the brim. Cover with a sterile lid and leave in this form until cool (the jar should become warm so that it can be taken with bare hands).
4. Drain warm water into a saucepan, add salt and sugar to it, boil for one to two minutes. Pour acetic acid directly into the jar itself.
5. Fill the tomatoes with the prepared brine and roll up. Turn over, wrap under a fur coat and leave to cool for a day. Under the covers, the sterilization process will continue. It remains to remove the blanks in the storage and wait for a delicious winter.
Sweet tomatoes with vinegar without sterilization in 1 liter jars
This is a recipe for sweet tomatoes, the spice set is minimal, no fresh herbs are required. Such blanks are stored well, and in winter they delight with their taste. If you like sour tomatoes, pickled, then you may not like the sweet version, I warn you right away. But all the sweet tooth will be able to take their souls in this recipe.
Ingredients for 3 liter jars:
- tomatoes - 1.6-1.8 kg
- water - 1.5 l
- salt - 1 tbsp. with a slide
- sugar - 200 gr.
- bay leaf - 3 pcs.
- black peppercorns - 5 pcs.
- allspice peas - 5 pcs.
- cloves - 5 buds
- dill seeds - 1/2 tsp
- vinegar 9% - 100 ml
Cooking:
1. Wash the jars with soda, sterilize them. Cover the lids with boiling water and leave for 5 minutes. Wash the tomatoes and dry them so that there is no raw water on them.
2. Fold the tomatoes into prepared jars. But so that they do not burst from heat treatment, make punctures near the stem. You can pierce each fruit with a fork twice crosswise or make 4 punctures with a toothpick.
3. Pour the tomatoes with boiling water to the very top. To avoid glass bursting, fill not immediately to the edge, but in parts so that the jars have time to warm up.
4. Cover the blanks with lids (remove them from boiling water with a fork or tweezers) and leave for 15 minutes.
5. Using a special nylon lid with holes, drain the water from the cans and cover them again with metal lids. Measure the amount of water, it should be 1.5 liters. If it's less, add more. Pour salt and sugar into the water, as well as all dry spices - black and allspice, bay leaf, cloves and dill seeds. Boil for two minutes after boiling.
Dill seeds can be bought at any pharmacy and used in conservation.
6. When the sugar and salt dissolve, turn off the heat and pour in the vinegar, stir.
7. Immediately pour the boiling marinade over the tomatoes so that it overflows a little over the edge of the jar. And screw the lids on tightly. Turn the preserve upside down and wrap. Leave until completely cool. After a month and a half, you can open the blank and try what happened.
Canned tomatoes with cucumbers - assorted in 3-liter jars
Tomatoes can be closed together with cucumbers and you get a delicious vegetable platter. According to this recipe, cucumbers will turn out crispy, all vegetables will be moderately sweet and sour. Vinegar is not used here, citric acid is put instead. It is not necessary to sterilize preservation, it is done by pouring boiling water twice.
Ingredients for a 3 liter jar:
- cucumbers
- tomatoes
- garlic - 2 large cloves
- dill umbrellas - 3 pcs.
- cherry leaves - 4 pcs.
- currant leaves - 2-3 pcs.
- allspice peas - 4-5 pcs.
- black peppercorns - 6 pcs.
- salt - 2 tbsp. without a slide
- sugar - 5 tablespoons
How to cook assorted:
1. If you have already cooked, then you know that these vegetables need to be prepared in a special way before pickling. First, wash them, cut off the ends and soak in cold water for 2-4 hours. This way you will achieve a good crunch.
2. Tomatoes and greens need to be washed very well, like jars. At the bottom of each three-liter container, lay greens (currant and cherry leaves, dill umbrellas), peas and chopped garlic.
3. Put the cucumbers and tomatoes on the spices. There are no strict proportions in vegetables. You can take them 50 to 50, you can have more cucumbers, or vice versa, as you wish.
Most often, cucumbers are placed at the bottom, tomatoes on top. But you can lay it out in layers, so that later it would be convenient to get the vegetable that you want.
4. Fill the resulting assortment with boiling water, cover the jars with lids (dip the lids in boiling water in advance) and let the vegetables warm up for 15 minutes. In the meantime, put another portion of water to boil.
5. Drain the slightly cooled water from the jars and pour the blanks a second time with boiling water (fresh) and leave for 10-15 minutes. In the meantime, boil a new batch of water again. After the allotted time, drain the liquid from the cans.
6. Pour salt, sugar and citric acid into each container. Fill with boiling water to the brim and seal tightly with lids. Shake each jar a little to dissolve the salt and sugar. Then turn the canned food upside down and let it cool down. It is not necessary to wrap.
Salted tomatoes with onions - a delicious recipe
I think you are making a fresh tomato salad with onions. This is a classic combination, tomatoes love onions. And you can also pickle them with this vegetable. It turns out delicious, if you let guests try it, they will definitely ask for the recipe in their piggy bank.
Ingredients:
- tomatoes
- onion
- black peppercorns
- allspice peas
For marinade in 1 liter of water:
- salt - 1 tbsp.
- sugar - 4 tbsp.
Acetic acid 70%:
- for 1 liter jar - 1 tsp
- for a 2 liter jar - 1 des.l.
- for a 3 liter jar - 1 tbsp.
Cooking:
1. Wash and dry tomatoes. With a toothpick, make a deep puncture in the place where the stem was attached. You can pierce with a small knife. The puncture is done so that the tomatoes are better salted and at the same time the skin does not burst much.
2. Peel the onion and cut into rings, about 5 mm thick.
3. Wash and sterilize the jars in a convenient way. At the bottom of each container, put a circle of onions and fill the container halfway with tomatoes. Then put another 3-4 slices of onion and a pinch of black peppercorns and a couple of allspice peas. Continue filling in the voids with tomatoes. Top with a couple more onion slices and a pinch of pepper.
No need to add dill, horseradish, garlic. In this recipe, these additives are not appropriate.
4. Fill the blanks with boiling water and close with sterilized lids, which must be boiled in advance and kept in boiling water until that moment.
5. Leave the tomatoes until they cool, for 30 minutes. The glass of the jar should not burn your hands. Drain the water into the pan, for convenience, use a lid with holes.
6. Measure the amount of water to know how much sugar and salt are needed. The calculation is given for 1 liter. Approximately 1 liter of water is spent on a two-liter jar. Pour the right amount of sugar and salt into the water, put the marinade on the stove. Bring to a boil, stirring until everything is well dissolved. Boil for a couple of minutes and you can pour tomatoes with boiling brine.
7. Pour vinegar on top of each jar. If you make it in two-liter containers, then you need to take 1 dessert spoon of acetic acid, 1 tsp goes to a liter container, 1 tablespoon to a 3-liter container. Cover with lids and roll up.
8. Turn the twists over and cover them with something warm for a day. Such preservation can be stored at room temperature, most importantly, in a dark place.
Crispy green tomatoes with garlic and carrots
Green tomatoes are firmer than ripe ones. This means that when closing for the winter, they will not spread from boiling water, but will be crispy. In addition, I suggest not just pickling them, but stuffing them with carrots and garlic. You will get an excellent snack, more masculine, spicy, as it is also with hot peppers.
Ingredients for a 1.5 liter jar:
- green tomatoes - how much will go into a jar
- carrot
- garlic
- chili pepper - 0.5 pcs. (taste)
- fresh parsley - 3 sprigs
- bay leaf - 1 pc.
- black peppercorns - 4 pcs.
- cloves - 3 buds
For a 6 liter marinade:
- water - 2.5 l
- sugar - 1 tbsp.
- vinegar 9% - 350 ml
- salt - 2 tbsp.
How to cook:
1. Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as toppings for tomatoes. These vegetables should be cut into fairly thin slices. For one tomato, you need about 0.5 cloves of garlic.
2. Make cuts on green fruits into which the filling will be inserted. Cut a large fruit crosswise, but not completely, you can make one cut in a small one. Put carrot and garlic slices into these holes. You don’t need to apply a lot so that the tomato does not fall apart and keeps its shape.
3. At the bottom of each jar, put spices - parsley, bay leaf, black pepper, cloves and hot pepper (cut it into rings). Lay fairly densely stuffed tomatoes.
Put tomatoes of approximately the same size in one jar - large ones in one container, small ones in another.
4. Take a wide pan in which you will sterilize canned food. Put a rag on the bottom so that the jars do not burst in the process. Put the filled containers in this pan, cover them with scalded lids, and pour warm water up to the shoulders.
5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and boil for a minute. Pour in the vinegar, bring to a boil. Now the marinade needs to be poured into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of blanks. It can be 6 liter, 4 - one and a half liter or 2 three-liter jars.
6. Pour the marinade to the very top, if it spills a little - it's not scary. Cover full jars with lids. First, wait for the water to boil in the pot where the preservation is. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.
7. Remove the preservation from the pan and roll up for the winter. Turn the jars over, wrap and leave for a day. You can try such unusual tomatoes in two months, when they marinate enough, pick up pungency, acidity, sweetness.
How to pickle tomatoes with aspirin and vinegar - a simple recipe
This is the fastest recipe. No need to sterilize canned food and do warming up. Tomatoes are poured with boiling water and immediately twisted. Aspirin increases acidity, so the workpieces are stored well with it. If in doubt, you can try to roll up one jar according to this recipe. And if everything goes smoothly, then next year everything can be done in much larger volumes. Just be sure to bookmark this page so you don't lose the recipe.
Ingredients for a 3 liter jar:
- tomatoes
- garlic - 2 cloves
- black peppercorns (you can mix peppers) - 10-12 pcs.
- horseradish leaf - 1 pc.
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 50 ml
- aspirin (acetylsalicylic acid) - 3 tablets
Cooking method:
1. Wash the horseradish leaf and scald it with boiling water. Put it in the bottom of a three-liter sterilized jar. Tomatoes should be washed and dried. In each tomato, make a puncture with a toothpick in the area of \u200b\u200bthe stalk, so the brine will be easier to get inside. Fold the ripe fruits in a glass container halfway.
2. Put the garlic (you can whole, you can cut) and peppercorns and continue to fill the jar.
3. Place aspirin tablets, salt, sugar and vinegar on top of the vegetables. Fill with boiling water to the top and immediately roll up. Shake the jar a little to dissolve all loose ingredients. Put the blanks on the lids, check the quality of the twist. Very well wrap canned food on all sides in several layers (towel, blanket, blanket, old fur coat - to choose from).
4. Let the tomatoes cool completely. According to this recipe, pickled tomatoes taste similar to barrel ones. Try it, it's very easy.
Tomatoes with citric acid (without vinegar) with garlic inside
When you take this tomato out of the jar, you will find a surprise filling in the form of garlic. And we all know how delicious pickled garlic is. There is no vinegar in this recipe, instead we will put a lemon.
- tomatoes
- garlic
- allspice peas - 2 pcs.
- black peppercorns - 5-6 pcs.
- cloves - 2 pcs.
- bay leaf - 1 pc.
For marinade in 1 liter of water:
- sugar - 150 gr. (6 tablespoons)
- salt - 35 gr. (1.5 tablespoons)
- citric acid - 1 tsp with a slide
Cooking:
1. Wash the tomatoes, wipe dry with a napkin. Peel the garlic and cut lengthwise into long strips. For each tomato, make two cuts crosswise on the stem with a knife. Insert a piece of garlic into the resulting hole, pushing it into the fruit.
2. Take clean sterilized jars with a volume of 2 liters (others are also possible, just increase or decrease the amount of spices in proportion). At the bottom of each container, put one bay leaf, a couple of allspice peas, 5-6 pcs. black pepper, two cloves. Next, fill the glass container with tomatoes.
3. Slowly pour the jars to the top with boiling water. Cover with lids that need to be scalded in advance. Let the tomatoes warm up for 10 minutes.
To prevent the jars from bursting, you can put a metal knife under them or pour boiling water on a spoon.
4. Drain the water from the jars into a saucepan. For convenience, buy a special cover with holes. Based on the drained liquid, you will need to cook the marinade. And to do this is simple: pour sugar, salt and citric acid into the water. But first, measure how much moisture has drained. On average, 1 liter of water is placed in a two-liter container.
5. Bring the brine to a boil and pour it in boiling form over the tomatoes. Roll up the lids, check for leaks (try to see if the lid is scrolling). Turn the canning over, cover with a towel and let it cool. And in winter, you open such a blank and you won’t notice how quickly the jar is empty, because it turns out very tasty.
Recipe for pickled tomatoes with carrot tops
I must say right away that this recipe has been tested for years and the tomatoes turn out delicious, sweetish. In this case, you do not need to use any spices and herbs, except for carrot tops. It is the leaves of carrots that give tomatoes a special taste. Preparing such preservation is very simple, the set of products is minimal, and the result is gorgeous.
Ingredients for a 2 liter jar:
- tomatoes
- carrot tops - 2 sprigs
- salt - 40 gr. (1 tablespoon with a large slide)
- sugar - 100 gr. (4 tablespoons with a slide)
- vinegar 9% - 70 ml
How to cook:
1. Wash the tomatoes and put them tightly in sterilized jars. When you reach the middle, put two sprigs of carrot tops. At the same time, water for pouring should boil on the stove and the lids should boil for 3-5 minutes.
2. When the tomatoes are stacked, they need to be poured with boiling water to the top and covered with boiled lids. Leave the blanks in this form for 20 minutes.
3. Now drain the water from the jars into a saucepan, add salt, sugar and vinegar to it. While stirring, bring the marinade to a boil. Pour boiling brine over tomatoes and roll up. Turn over and see if the lids are leaking. Cover with a blanket and let cool.
4. Everything, quickly and simply, you rolled up these tasty and bright vegetables. One filling is enough for canned food to be well stored in a cool, dark place.
Brown tomatoes for the winter with cinnamon and cloves - video recipe
Tomatoes and cinnamon are a great combo. Last time I wrote a cooking recipe, be sure to check out the recipe at the link. This time, tomatoes are marinated with cinnamon. In this case, other spicy spices are used, which give a magical aroma. I can safely say that not a single guest will refuse such a treat. Watch the video and repeat!
Tomatoes with Apples and Apple Cider Vinegar - a delicious recipe
Finally, I left the original recipe for harvesting tomatoes with apples. A variety of apples can be taken in white filling, Antonovka - sour or sweet and sour. Thanks to the special aroma of these fruits, tomatoes are unusual. In addition to apples, you will need a lot of garlic, as well as apple cider vinegar, which will make the vegetables more dense.
Ingredients for a 3 liter jar:
- tomatoes
- apples - 3 pcs.
- garlic - 9 cloves
- black peppercorns - 10 pcs.
- allspice peas - 3 pcs.
- salt - 1 tbsp. with a slide
- sugar - 4 tbsp.
- apple cider vinegar 6% - 50 ml
Cooking:
1. Cut the apples into 4 parts, remove the seeds and tail. Peel the garlic, wash the tomatoes. In a sterile jar, put, alternating, tomatoes, apples and garlic. Pour boiling water over all this wealth and cover with a lid (sterilize it first). Let the workpiece stand for 20 minutes to warm up and sterilize.
2.Pour the water from the can into the pan. Pour salt, sugar, peppercorns into it and bring to a boil. Mix well to dissolve all crystals.
3. Pour apple cider vinegar over the tomatoes. When the brine boils, fill it up to the very edge of the jar and roll it up.
If you have read to the end, then you have become richer by 12 recipes. And these are not just recipes, but the best and most delicious. Each has its own zest, which will make the preparations for the winter a work of art. Cook pickled tomatoes, eat them on both cheeks in winter, and then visit my blog for a new batch of goodies. See you in the next article!
Preparations for the winter are not complete without preserving tomatoes. pickled tomatoes in jars - a juicy and tasty snack in winter.
We present to you canned tomato recipes with various spices, bell peppers, dill, grapes, onions, garlic, carrot tops, in tomato juice.
Proven recipes, the most delicious winter tomatoes, such salting will be useful to any hostess.
Fragrant and juicy snack for the winter tomatoes with grapes, looks beautiful. We cook tomatoes without sterilization with the addition of vinegar.
Tomatoes, white and red grapes, basil 1 sprig, garlic 2 cloves, onion 1 pc., cloves 2 pcs., salt 1 tbsp. l. without a slide, sugar 1.5 tbsp. l., vinegar 9% 1 tbsp. l.
Recipe
Prepare 1.5 liter jars and lids: wash and sterilize. Wash the tomatoes and grapes. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.
Peel the onion, cut into half rings, cut the garlic cloves in half. At the bottom of each jar put basil, chopped onion, garlic, cloves.
Put the tomatoes in a jar on spices alternating with grapes. I added red and white grapes at the same time.
Pour boiling water over jars with tomatoes and grapes, cover with lids, leave for 20 minutes.
Pour the brine into a saucepan and bring to a boil. Pour the jars with tomatoes again with brine, leave for 20 minutes.
Pour the brine into a saucepan, add sugar and salt. Stir and bring to a boil.
Pour 1 tbsp into each jar of tomatoes. l. vinegar, then pour boiling brine and roll up the lids. Turn the jars upside down and leave to cool completely. Store in a cool place.
Best suited variety of tomatoes Cream, not overripe fruits. A simple recipe for delicious tomatoes halves for the winter.
Tomatoes 1.5 kg, dill, parsley, bay leaf, garlic, peppercorns, onion, vegetable oil 2 tbsp. l, vinegar 9% 4-6 tbsp. l.
Pickle for a 3-liter jar: sugar 6 tbsp. l, salt 2 tbsp. l, water 5 glasses 250 g.
Recipe for tomato halves for the winter
Wash the tomatoes, cut each one in half. Prepare jars and lids, wash and sterilize.
At the bottom of the jar, put parsley, dill, onion cut into half rings (half of the onion is enough for a liter jar), bay leaf, 5-7 peppercorns.
Prepare marinade: Add sugar, salt to water and bring to a boil. Remove the marinade from the stove and leave to cool to room temperature. Pour tomatoes with cooled marinade, cover with lids and sterilize.
Sterilize liter jars for 4 minutes, 1.5 liter jars - 5 minutes, 3 liter jars - 7 minutes.
Roll up jars with lids, turn upside down and leave to cool completely.
Pickled tomatoes "Under the snow" with garlic
Delicious pickled tomatoes with a pleasant garlic taste. A simple recipe for cooking tomatoes with garlic for the winter. The brine from the jar is very tasty, so there is nothing left - no tomato, no brine.
Ingredients for a 1.5 liter jar: tomatoes, garlic grated on a medium grater 1 tsp.
Marinade for 1.5 liters of water: sugar 100 g, salt 1 tbsp. l, vinegar 9% 100 ml.
Recipe
Prepare jars and lids, sterilize. Wash the tomatoes, arrange in jars.
Pour boiling water over the tomatoes, cover with lids, leave for 10 minutes. During this time, cook the garlic, grate.
Pour water from cans with tomatoes into a saucepan (measuring the volume for preparing brine), add salt and sugar. Bring the brine to a boil, add vinegar.
Put grated garlic in each jar, and then pour boiling brine. Roll up the jars with metal lids.
Turn the jars upside down, wrap and leave to cool completely.
Tasty and healthy juice from tomatoes for the winter. A very simple recipe for making aromatic tomato juice. Natural homemade juice. From 1.5 kg of tomatoes, 1 liter of juice will come out when scrolling through a meat grinder with a juice attachment.
Ingredients: tomatoes, salt (for 5 liters of juice) 2 tbsp. l or to taste, ground black pepper (for 5 liters of juice) 1 tsp. or to taste.
Tomato juice recipe
Wash and cut the tomatoes. Squeeze out the juice with a meat grinder with a nozzle for tomato juice, you can squeeze out the juice with a juicer, but the juice output will be less.
Pour the resulting juice into a saucepan, add salt and ground pepper, mix. Put on the stove and bring to a boil, remove the foam that appears. Cook for 10 minutes, reducing the heat to a minimum so that it barely boils, stirring occasionally.
Wash and sterilize jars. Pour the tomato juice into jars and roll up the lids. Turn jars upside down and leave to cool completely.
Tomatoes prepared according to the recipe have a unique taste. Juicy and tasty tomatoes, a great winter snack.
Ingredients for a 3 liter jar: onions 1-2 pcs, tomatoes 1.5-1.7 kg, bay leaf 2 pcs, black peppercorns 7 pcs.
Water 1.5 l, sugar 4.5 tbsp. l, salt 1.5 tbsp. l, citric acid 1.5 tsp.
Recipe for Pickled Tomatoes with Onions and Citric Acid
Wash the tomatoes, remove the tails. Prepare jars and lids, sterilize.
Place a sliced onion in the bottom of each jar. We put the tomatoes in jars. Pour boiling water over and leave for 20 minutes, covered with lids.
Drain water into a saucepan. Add bay leaf, peppercorns to each jar.
Add salt, sugar and bring the brine to a boil in a saucepan.
Take the pan off the stove and add lemon juice. Mix and pour the brine into jars. Roll up the lids, turn upside down, wrap and leave to cool completely.
An unusual and mysterious marinade, you can drink it as a pleasant drink. A quick recipe for preparing tomatoes for the winter. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.
Ingredients for a 3 liter jar: dill 1 inflorescence, tomatoes 1.5-1.7 kg, bay leaf 2 pcs, black peppercorns 10 pcs, cloves 5 pcs, garlic 1-2 heads.
Marinade for a 3 liter jar: water 1.5 l, sugar 4 tbsp. l, salt 2.5 tbsp. l, vinegar 9% 50 ml, vodka 1 tbsp. l., ground red pepper 0.5 tsp.
Mysterious Marinade Tomato Recipe
Wash jars and lids, sterilize. At the bottom of the jar put dill, garlic, bay leaf.
Wash the tomatoes and arrange in jars. Pour boiling water over jars of tomatoes, cover with lids and leave for 7 minutes. Drain the water from the jars into a saucepan. Add salt, sugar, ground red pepper - bring to a boil.
Add cloves, peppercorns to jars.
Remove the brine from the stove, add vinegar, vodka, mix and pour into jars.
Roll up jars with lids, turn upside down, leave to cool completely.
Pickled tomatoes are the best snack for boiled or fried potatoes. In winter, such delicious tomatoes will surprise your friends and acquaintances.
Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 1 pc, onion 2 pcs, parsley 5-6 sprigs, sugar 100 g, salt 50 g, vinegar 9% 50 ml, peppercorns 5-6 pcs.
Pickled Tomato Recipe
Prepare jars and lids, wash, sterilize. Sort tomatoes, wash well.
Onion cut into 4-6 pieces. Wash the bell pepper, remove the seeds, cut into 4-5 pieces.
Put onions and parsley at the bottom of the jars. Fill the jar with tomatoes, evenly distribute the strips of pepper in the jar.
Pour boiling water over jars, cover with lids, leave for 20 minutes.
Drain the water into a saucepan, add salt, sugar, bring to a boil.
When the brine boils, add vinegar and remove from the stove. Add peppercorns to the jars, then pour the jars with brine, roll up the lids. Turn jars upside down, wrap and leave to cool completely.
Cucumbers and tomatoes go well together. Juicy tomatoes and crispy cucumbers will please you.
Ingredients for a 3 liter jar: tomatoes, cucumbers, water 1.5 l, sugar 4 tbsp. l, salt 2 tbsp. l., vinegar 9% 25 ml, horseradish leaves 1 pc, dill umbrellas 1 pc, bay leaf 2 pcs, peppercorns 3 pcs, garlic 3 cloves.
Recipe
Wash the tomatoes so that the skin does not burst on the tomatoes, pierce the base of the tomato with a toothpick. Pour cucumbers with water and leave for 30 minutes, then wash and cut off the tips.
Prepare jars and lids, wash and sterilize. Put a horseradish leaf, black peppercorns, dill umbrella, bay leaves on the bottom. Arrange vegetables in jars, add garlic cloves.
Pour boiling water over the jars and cover with lids, leave for 30 minutes.
Drain the water, measuring the amount for brine (ingredients in the recipe for 1.5 liters of water). Add sugar and salt, mix.
Bring to a boil, remove from heat and add vinegar. Fill the jars with vegetables with brine, roll up the lids. Turn the jars upside down, wrap and leave to cool completely.
Fragrant and tasty tomatoes, the addition of sweet pepper will give a special taste. An easy-to-prepare recipe for delicious tomatoes for the winter with bell peppers.
Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 2 pcs, horseradish leaf, dill twig, garlic 2 cloves, hot pepper 2 cm, vinegar 9% 1 tbsp. l.
Marinade for 1 liter of water: sugar 1 tbsp. l, salt 1.5 tbsp. l.
Recipe for Pickled Tomatoes and Peppers
Prepare lids and jars, wash and sterilize.
Wash tomatoes and spices. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick. Put dill, horseradish, garlic, hot peppers on the bottom of the jars (I used green hot peppers, cleaned them from seeds and cut 2 cm from the pepper into a jar).
Put the tomatoes, bell peppers in jars, pour boiling water over them, cover with lids and leave for 30 minutes.
Drain the water into a saucepan, bring to a boil and again pour the jars with tomatoes for 30 minutes. Drain the water again and when it boils, pour the jars, leave for 30 minutes.
We drain the water, having measured the amount of water, to prepare the brine. Add salt, sugar, bring to a boil.
In banks, add 1 tbsp. l. vinegar and boiling brine. Roll up jars, turn upside down, wrap, leaving to cool completely.
Juicy tomatoes for the winter with bell peppers and carrot leaves. When cooking, along with carrot tops, I add young carrots cut into pieces. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.
Ingredients: tomatoes, carrot tops, young carrots, bell peppers.
Marinade: water 4 l, sugar 20 tbsp. l, salt 5 tbsp. l, vinegar 9% 400 ml.
Recipe
Wash lids and jars, sterilize. Wash tomatoes, carrots, carrot leaves. At the bottom of the jar put the tops of carrots, then tomatoes.
Remove seeds from Bulgarian pepper, cut into strips, cut young carrots into strips, add to jars with tomatoes.
Fill jars with boiling water, cover with lids and leave for 10 minutes. Drain the water, bring to a boil and pour the jars again, leave for 10 minutes.
Drain the water into a saucepan, add sugar, salt, bring to a boil. Remove from the stove, add vinegar and pour over the jars, roll up the lids.
Turn jars upside down and leave to cool.
The recipe for pickled tomatoes in tomato juice is very tasty tomatoes, a minimum of spices, a lot of vitamins and nutrients. Tomato juice will not disappear either, a very tasty drink.
Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg in a jar, tomatoes for juice 2-2.5 kg, salt 4 tbsp. l, sugar 4 tbsp. l, garlic 2 cloves, bay leaf 2 pcs, black peppercorns 5-6 pcs.
Recipe for cooking with sterilization
Wash jars and lids, sterilize. Divide the tomatoes into jars. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.
For tomato juice, twist the tomatoes through a meat grinder with a juice attachment or using a juicer.
Pour the resulting tomato juice into a saucepan, add salt, sugar, peppercorns, bay leaf, garlic. Bring to a boil and cook for 10 minutes.
Pour jars with tomatoes with boiling tomato juice, cover with lids and sterilize for 20 minutes. Roll up jars with lids, turn upside down and leave to cool completely.
Recipe for cooking without sterilization
Pour boiling water over jars of tomatoes, leave for 10 minutes. Drain the water, bring to a boil and again pour water for 10 minutes, drain the water.
Put the tomato juice on the fire, add spices and pour jars of tomatoes with boiling brine, roll up the lids and turn upside down.
It turns out very tasty tomatoes in their own juice.
The most popular canned tomato recipes. Delicious preparations for the winter!
