Now it's time to make preparations from tomatoes for the winter. At home, you can cook delicious preserves with this vegetable; no store-bought ones even come close to comparing with them! After all, how great it is to open a jar in winter with fragrant, fragrant summer herbs and garlic, tomatoes.
The birthplace of the tomato, or more correctly, the tomato, is South America, where it is still found in the wild today. In Peru and Ecuador, tomatoes began to be cultivated as early as the fourth century BC. And it came to Europe thanks to Christopher Columbus at the end of the 15th century. Already from the middle of the 16th century, it began to be cultivated in Spain. By the end of the 16th century, the tomato or, as it was also called, the “apple of paradise”, began to spread almost throughout Europe. Tomato came to Russia in the 18th century and at first was an ornamental culture, they began to be used for food later.
What are the benefits of tomatoes? With a low calorie content, because they are 90 percent water, they contain quite a few vitamins, organic acids, essential oils, natural hormones, such as the "hormone of happiness" - serotonin, trace elements, including cobalt, nickel and zinc.
At home, tomatoes are preserved in the following ways: cooking in their own juice, pickling, drying, drying, salting and pickling in barrels and jars, preparing tomato juice and puree, preparing sauces, salads and snacks with tomatoes.
Each family has its own recipes for preparations from this tasty and healthy vegetable, from the simplest to the most unusual. We offer you the best, time-tested recipes for tomato preparations.
1) Recipe for tomatoes for the winter from my grandmother.
Ingredients:
For 1 liter jar
Tomatoes - approximately 600 g
Spices:
Carnation inflorescences - 2 pcs.
Allspice - 2 peas
Black pepper - 2 peas
Tarragon (tarragon) - 1 sprig
For marinade:
For 1 liter of water.
Salt - 1 tbsp. (no big slide)
Sugar - 5 tablespoons (with slide)
Citric acid - 1/3 tsp
Cooking:
- Banks are thoroughly washed and dried. You can sterilize jars, but this is not necessary. We took liter cans. Firstly, to open and eat immediately, and secondly, it is very easy to lay out the spices, knowing the required amount per 1 liter.
- Choose ripe, but firm, medium-sized tomatoes.
- Arrange spices in jars. In each liter jar we put 2 peas of allspice and black pepper. 2 cloves and a sprig of tarragon.
- So that the skin of the tomatoes does not burst during heat treatment, we pierce each tomato from the side of the stem with a fork crosswise.
- We lay the tomatoes loosely, without trying to put as much as possible into the jar. Leave some space at the top.
- Cover jars in boiling water for 5 minutes.
- Pour jars of tomatoes with boiling water. Be very careful. So that the banks do not burst, fill in parts. We poured a little into one jar, go to another jar. Then a little more was poured into the first jar, and so on, until all the jars were filled.
- We cover the jars with sterilized lids (do not roll them up) and leave for 10-15 minutes.
- Then pour the water into a saucepan. It is advisable to use a special plastic lid with holes, and it is easier and you will not burn yourself.
- Pour sugar, salt and citric acid into the water drained into the pan in proportion to the amount of water, based on the amount of these ingredients per 1 liter.
- Mix everything and put the pan on the fire. When the water boils, let it boil for another 1-2 minutes. Check that the salt and sugar have dissolved.
- Pour the hot marinade over the tomatoes all the way to the top.
- We close the jars with lids and roll up or twist, whoever has what kind of lids.
- Turn the jars upside down. We wrap with something warm, towels, blankets and leave to cool.
We store such tomatoes, as well as other canned foods, in a cool room, but I think they will survive in the pantry, at room temperature.
2) Tomatoes "You'll lick your fingers"
The name of the recipe speaks for itself and fully explains the popularity of this recipe. The preparation is very tasty, the method of preparation is not at all complicated.
Ingredients:
To spin five cans with a volume of 1 liter, you will need:
Red tomatoes - about 3 kilograms;
Dill or parsley - a bunch (10-12 branches);
head of garlic;
Bulb onion 130-150 g;
Sunflower oil - 3 tbsp. l.
For marinade:
Water - 3 l;
Salt - 3 tbsp. l.;
Sugar - 7 tbsp. l.;
Bay leaf - 2 pcs.;
9% vinegar - 200 ml;
Black or allspice - 5-6 peas.
At the bottom of pre-sterilized jars lay chopped greens mixed with garlic and pour in vegetable oil; after which carefully washed tomatoes are carefully laid out, alternating them with layers of onion cut into rings. The jar is thus filled to the very top. The marinade is boiled, after which vinegar is poured into it; let it cool a little - to about 80 degrees and pour it into jars filled with tomatoes. The filled jars are subjected to a 15-minute sterilization, after which they are rolled up and turned upside down and left to cool completely.
You can harvest tomatoes for the winter in large jars; in this case, it is convenient to combine tomatoes of different sizes in one jar (and if they are of different colors, then it will also turn out beautifully).
Ingredients for a three-liter volume of finished pickles:
Bulgarian pepper - 1 pc.;
Garlic: - 3-4 large cloves;
Parsley - 10 - 12 branches;
Sugar - 3 tbsp. l.;
Salt - 2.5 teaspoons;
Vinegar - 1 tbsp. l.
First of all, we set the water to boil, and while it boils, wash the vegetables, sterilize the dishes.
At the bottom of the jars we put a couple of cloves of garlic and a few sprigs of parsley, tightly lay the tomatoes, and put the remaining parsley and garlic on top of them. Cut the pepper into 4-5 parts and spread the slices on top.
While the water boils, add sugar, salt and vinegar to the contents of the jar.
After the water boils, pour it over the tomatoes and roll up the lid.
We wrap the canned jars with a warm blanket so that they cool as slowly as possible.
In addition, when harvesting according to this recipe, cucumbers, young squash or even zucchini can be added to tomatoes. This is already a sort of assorted work. In winter, such “salting” will add variety and memories of summer to the diet.
But not by canning alone, as they say ... Recipes are known that allow you to prepare tomatoes for the winter without the use of sterilization.
Pickled tomatoes will be in great demand at the dinner table in winter.
3) pickled tomatoes
To prepare such a blank, you will not need any special conditions, no special skills, no cans and lids for canning.
You will need for a 3-liter container:
Tomatoes - 1.3 - 1.5 kg;
Parsley;
Garlic - 2-3 cloves;
Two or three leaves of black currant;
2-3 cherry leaves;
One "umbrella" of dill;
50-60 g (to taste) salt;
Water - 1.2 liters.
Carefully washed greens and garlic, cut into pieces, are laid out in an enameled pan, bucket or jar. Part of the parsley, currant and cherry leaves, dill umbrella are also laid out there.
Carefully washed tomatoes are laid out on top of the greens.
Having prepared the brine (from 1000 ml of water and salt), pour tomatoes into containers with it, press down with a plate, and you can put a load on top so that the tomatoes do not float up.
The container is covered with a lid (when harvesting in a jar, you can close it with a plastic lid).
A container with tomatoes is placed in a cool place for two to three weeks; after this period, pickled tomatoes are ready and just ask for the table.
Undoubtedly, recipes for harvesting unripe, green or greenish-brown tomatoes for the winter, which remain on the branches in autumn, also deserve attention. (do not leave them on the bushes for the winter!). Such fruits are not suitable for salads and other dishes that are successfully made from red, ripe tomatoes (they differ significantly from ripe ones both in density and in the structure of the fruit pulp).
Green tomatoes have a rather interesting taste; Yes, and this preparation looks quite appetizing. As an appetizer, canned green tomatoes pair wonderfully with a variety of potato and meat dishes.
To harvest unripe green tomatoes for the winter, according to this recipe, we take three liters of finished preservation:
About one and a half kilograms of green tomatoes;
Bay leaf -3;
10 pcs of black and allspice;
Half a glass of nine percent vinegar;
Marinade for pouring
Liter of water;
a tablespoon of salt;
One and a half tablespoons of sugar;
First, let's put the marinade in preparation; To do this, bring water to a boil. In the meantime, it boils, we will select tomatoes of the correct form for preservation; preferably without dents and damage to the skin. It is better that they are approximately the same size - it will be more convenient to blanch them.
At the bottom of pre-sterilized jars, lay out bay leaves, garlic, black and allspice peas and tomatoes; before placing them in jars, they should be blanched in small portions (300-400 grams each) in boiling water for 30 seconds. The most convenient way to do this is with a colander, so as not to catch the tomatoes one by one from the boiling water in the pan. And after blanching, the tomatoes are immediately transferred to pre-prepared jars with spices already laid on the bottom.
Add salt and sugar to the boiled water for the marinade and simmer for 3-4 minutes over low heat, then add vinegar to the jars filled with tomatoes and immediately pour boiling marinade, then tightly close the jars with lids (roll up or twist). Closed jars with tomatoes should be immediately wrapped in something warm (a blanket, for example) and left in this form for about a day (during this period, the jars will completely or almost completely cool down).
It is better to store in a cool place - before the onset of winter, a cellar, cellar, cellar or refrigerator will do; and with the advent of winter, you can put it on the balcony.
4) Salted tomatoes in a bag
This is a very fresh and original recipe for pickled tomatoes for the winter in a plastic bag.
Ingredients: 
Water - 1.5 liters,
100 grams of salt
Black peppercorns - 2 pcs,
Bay leaf - 1 piece,
Medium ripe tomatoes
Celery leaves, cherries, currants,
Dill.
Recipe:
Rinse the tomatoes thoroughly. Also wash the leaves of celery, cherries, currants and dill. You can add sugar beet to the recipe, so you can keep the oxidative processes in salted tomatoes.
Put a layer of greens in a plastic bag, put a layer of tomatoes on top of it, then put a layer of greens again, finely chop the sugar beet, put it on top, and then again the tomatoes and again the greens. Tie the bag tightly.
After two days, fill our tomatoes and greens with the resulting brine. To prepare the brine, take half a bag of water, then salt, add bay leaf, put dill, and hot allspice. Boil together
Then cool the mixture and pour it into a bag. Tie the bag tightly.
5) Peeled Tomatoes with Peppers
Ingredients you will need to prepare 3 liters of pickled tomatoes and peppers:
Red chilli pod;
2.5 kilograms of ripe tomatoes;
Red bell pepper - 1 piece;
Root of 1 parsley;
10 black peppercorns;
2 liters of filtered water;
Allspice peas - 5 peas;
1 carrot;
30 g non-iodized salt;
4 teaspoons of vinegar 80%;
Sugar - 5 tablespoons.
How to cook pepper marinated tomatoes:
Cut the tomatoes in a criss-cross pattern, dip briefly in boiling water and blanch for two minutes. Then transfer them to ice water and remove the skin.
Peel the red pepper and cut it into wide strips. Rinse the hot peppers, cut the carrots into circles, chop the greens larger, cut the parsley root into circles.
Put tomatoes and prepared vegetables in clean jars, fill them with brine, which should boil. Tomato blanks for the winter recipes must be done so that the jars do not explode in the middle of winter or even in autumn.
To do this, do this: place jars of warm water in a saucepan, wait until it boils, sterilize the jars for about 20 minutes. Then add vinegar and close.
6) Tomatoes with honey
Tomatoes marinated for the winter with honey are a very simple and tasty preparation. Hot peppers are added to jars as desired.
Ingredients:
For 2 liter jars:
Tomatoes - 1.1 kg
Horseradish leaf - 0.5 pcs.
Dill - 2 umbrellas
Hot pepper - 4 rings
Garlic - 4 cloves
Honey - 6 tbsp.
Salt - 2 tsp
Vinegar 9% - 2 tbsp.
Water - how much will go into the jar.
To preserve tomatoes with honey for the winter, prepare the necessary products from the list. Choose small tomatoes that will easily fit into a jar, and just as easily you can get them out of there.
Sterilize the jars in advance in any way convenient for you: over steam, in the oven, in the microwave or double boiler. Put pieces of horseradish leaves, 2 cloves of garlic and a dill umbrella on the bottom of each jar. If you like spicy tomatoes, add hot pepper rings right with the seeds. Pack tomatoes tightly into jars.
Bring the water in the kettle to a boil, pour the tomatoes in jars and leave for 30 minutes, covering the jars with clean lids.
After a while, pour the water from the jars into a saucepan, add honey, salt and vinegar, stir and bring to a boil. Pour tomatoes in jars with hot marinade and immediately roll them up with a key. Turn the jars over onto the lids, cover with something warm and leave to cool completely.
Tomatoes prepared according to this recipe can be stored in the apartment. In winter, pickled tomatoes with honey will be appropriate at any celebration.
7) Tomatoes with horseradish for the winter
Ingredients:
For 2 cans of 1 liter:
Tomatoes - 1.5 kg
Horseradish root - 40 g
Garlic - 4-6 cloves
Parsley - 0.5 bunch
Bulgarian pepper - 1 pc.
Water - 650 ml
Salt - 50 g
Sugar - 3 tablespoons
Vinegar 9% - 4 tablespoons
Tomatoes with horseradish are a very tasty preparation, combined with many dishes. Tomatoes turn out vigorous, for a feast - that's it! Calculation of products for 2 cans of 1 liter.
To harvest tomatoes with horseradish and garlic for the winter, prepare all the necessary products. Tomatoes choose dense, as they will be cut in half.
Randomly chop the bell pepper, garlic and horseradish root. Place them in a blender bowl and grind using the metal knife attachment. Cut the tomatoes in half, if very large, then into 4 parts. Add finely chopped parsley to the twisted mass.
Fill clean sterile jars with tomatoes - cut down, shifting with a mixture of garlic, horseradish, pepper and parsley.
Prepare a hot marinade from sugar and salt, let it boil for 3-5 minutes and pour over the tomatoes. Cover jars with lids. Put a thick napkin on the bottom of the pan, put the jars and pour hot water into the pan. Sterilize 10 minutes from the moment the water boils.
Roll up the jars and turn them upside down, cover with something warm. Leave until completely cool. Tomatoes with horseradish are ready for the winter.
Tomatoes in tomato juice for the winter
Ingredients:
Tomatoes (for juice) - 1 kg
Tomatoes - 600 g
Salt - 1 tbsp.
Allspice peas - 3 pcs.
Black peppercorns - 10 pcs.
Carnation - 3 pcs.
Garlic - 2 cloves
Hot pepper - 0.5 pcs.
Tomatoes in tomato juice is a very tasty preparation for the winter. The recipe is easy to make and the results are amazing! It will be very tasty with boiled potatoes, with meat dishes, and just as a snack. And one more thing: the recipe allows you to use substandard tomatoes, it's convenient.
So, the main ingredients for making tomatoes in tomato juice for the winter are the simplest - tomatoes and salt. You can add more garlic, hot peppers and spices, but this is not at all necessary! Tomatoes for juice take the most ripe, and for the preparation itself - small or medium-sized.
We cut large tomatoes into large pieces so that it is convenient to pass through a juicer. If you have a manual, then you can adjust the density of the spin. And if electric, run the squeezes again through the juicer. It remains a thick mass that can be used in the preparation of soup or a second course.
About 1 liter of juice is obtained from 1 kg of tomatoes, it may turn out a little less, depending on the juiciness of the tomatoes. Pour the juice into a saucepan, add salt, bring to a boil. You need enough salt so that the juice is slightly oversalted, because the tomatoes will take some of the salt. Cook the juice over moderate heat for 10-15 minutes, removing the foam (it can also be used in cooking other dishes). After boiling, I got 700 ml of tomato juice.
While the juice is being cooked, we sterilize the jars over steam, put the garlic, half of the pepper, spices and tomatoes.
We prick the tomatoes with a toothpick near the stalk so that the skin does not burst. Pour boiling water over and leave for 10 minutes, covered with a lid.
Then we drain the water, pour the tomatoes with hot tomato juice, tightly close the lid (I use thick nylon), turn over, wrap and leave to cool. After that, we remove the tomatoes in tomato juice for the winter in a cellar or other dark cool storage.
It took me 500 ml of juice per liter jar. The rest of the juice can be placed in a bag with a latch and put in the freezer. It can be used in winter as a dressing in soups or main dishes.
Tomatoes in tomato juice are ready! Eat to your health!
8) Tomatoes for the winter in oil
An interesting, not quite ordinary preparation, it has a high calorie content, and a very pleasant taste.
Ingredients:
Tomatoes - 1 kg;
Vegetable oil - half a glass;
Water - 1 liter;
Vinegar 9% table - 3 tablespoons;
Sugar - 2 tablespoons;
Bay leaf;
Black peppercorns;
Dried cloves;
Onion - 1 head.
Cooking:
We thoroughly wash the jars and after that they need to be calcined in the oven.
Tomatoes for this preparation need ripe and sweet, but firm, dense, otherwise they will spread. Tomatoes need to be washed, sorted out. Then cut into two halves.
In this preparation, the most important thing is a delicious marinade, so let's start preparing it:
We take water, pour it into a saucepan, wait for it to boil. Add 9% vinegar to the water, immediately add salt and granulated sugar. After that, add spices - they are very important in this preparation, but adjust everything to taste. As soon as everything boils for a couple of minutes, it will be possible to remove from the stove. Now we clean the onion and cut it into thinner rings, washing in advance. We put everything in jars - put the tomatoes in cuts on the bottom, then onions, bay leaves, and lay them out in such layers to the very top. If you want, you can add peeled garlic and a little peppercorns. Everything, it remains to fill everything with marinade and cover the jars with lids. We send them for sterilization for 15 minutes, take them out and add oil to each jar. There should be about enough oil to form a layer of 5 mm. After that, you need to roll up the lids and cool, take out in the cold.
9) Adjika for the winter
Fragrant and burning adjika is the queen of homemade preparations. For heat-resistant people - an appetizer for black bread, for the rest - a universal flavor, seasoning and just a delicious savory snack. Fragrant and spicy adjika will always come in handy, whether it's a mountain feast or cozy gatherings with friends.
We offer you 2 classic adjika recipes:
Raw adjika (without cooking)
Ingredients:
Tomatoes - 2.5 kg
Bulgarian pepper - 500 g
Hot red pepper - 3-5 pcs.
Horseradish root - 200 g
Garlic - 300 g
Sugar - 1 cup
Salt - 2 tbsp.
Vinegar 9% - 1 cup
Adjika is harvested raw, so it should be stored in the refrigerator. It is stored exactly for a year, if, of course, it is worthy. To prepare raw adjika with horseradish, take the products from the list.
Cut the pepper in half and remove the seeds. It is better to use red pepper. Hot pepper can be taken green. Peel the horseradish root. The ingredients indicate the weight of the purified product. Peel the garlic. Remove the stalk from the tomatoes, cut into 4 parts. Place all the vegetables in batches in a food processor. Then grind. Pour the whole mass into a large bowl. Then add sugar, salt and pour vinegar. Mix well and place in dry sterilized jars. Tighten the jars with screw caps and store in the refrigerator. Raw adjika with horseradish is ready to eat!
Boiled adjika for the winter
Ingredients:
Tomatoes - 1 kg
Bulgarian pepper - 3-4 pcs.
Hot pepper - 1 pc.
Onion - 2 pcs.
Carrots - 2 pcs.
Garlic - 1 head
Sugar - 50 g
Salt - 1 tbsp.
Refined sunflower oil - 100 ml
Vinegar 9% - 1 tbsp.
To prepare boiled adjika for the winter, cut tomatoes into slices, cutting out the stalk. Cut peppers, remove seeds, cut into arbitrary pieces. Peel and cut carrots, onions. Peel the garlic from the husk. Chop the vegetables in batches in a food processor.
Place the vegetable mass in a suitable pan, cook for 30 minutes, not forgetting to stir. Then add all the spices to the adjika, mix and cook for another 5 minutes.
Sterilize jars and lids in a convenient way for you. Fill the jars with hot adjika, turn over on the lid and put "under a fur coat" until it cools completely. After that, you can remove the boiled adjika for storage for the winter.
10) Caviar from green tomatoes for the winter
Ingredients:
Green tomatoes - 1 kg
Onion - 500 g
Carrots - 500 g
Garlic - 10-12 cloves
Sugar - 4 tablespoons
Tomato paste - 2 tbsp.
Salt - 1 tbsp.
Ground paprika - 1 tsp
Sunflower oil - 100 ml
Ground black pepper - 1.5 tsp
Vinegar 9% - 2 tbsp.
A very successful recipe for caviar from green tomatoes for the winter fell into my hands, and since green tomatoes remained in our garden in large quantities, such caviar saves the day. This year, the first batch of caviar that I cooked was already almost all eaten, and I immediately decided to cook more. Caviar is very tasty spread on bread and served as sandwiches, besides, caviar can be an excellent snack for meat dishes. From the specified amount of products, 4 jars of 500 ml are obtained.
To prepare caviar, prepare all the products on the list.
Wash the green tomatoes, cut in half and remove the stalks, then cut into pieces arbitrarily. Transfer the tomatoes to a food processor. Using a metal knife attachment, mash the tomatoes into a puree. Pour sunflower oil into the bottom of a stainless steel saucepan, then tomato puree. Put the pan on the fire, bring the contents to a boil, reduce the heat and cover the pan with a lid. Cook for 15 minutes.
Peel onions and carrots, cut into pieces. Also place them in the bowl of the food processor and chop. Then add this mass to the pan to the tomatoes. Mix the vegetable mass, cook for another 10 minutes under the lid. Then add sugar, salt, black pepper, paprika, tomato paste and garlic passed through a press. Mix all ingredients and cook for another 5 minutes.
If you want to get a more uniform consistency, then the mass can be pierced with an immersion blender. Add vinegar to the caviar and bring to a boil again.
Arrange caviar in pre-sterilized jars, twist or roll up, then turn over and wrap with a warm blanket. I advise you to roll up 3 cans of caviar from green tomatoes for the winter, and leave the rest for testing, the caviar turns out to be incredibly tasty. You can store caviar in your home pantry, and an open jar - of course, in the refrigerator.
Happy preparations! Save with love!
Calories: Not specified
Cooking time: Not indicated
Cream tomatoes usually appear by the end of summer, at the beginning of autumn they can be found quite widely on sale. For a salad, the cream is a bit dry, because they have a too dense skin, and the tomatoes themselves are strong. But all these qualities become one big plus when you decide to prepare the cream for the future, today we offer cream tomatoes for the winter, you will lick your fingers with a recipe with a photo. Tasty, dense, slightly sweet tomatoes are literally soaked in fragrant marinade, the appetizer comes out enchanting, without exaggeration. The amount of spices can always be varied, if desired, add your favorite spices. Pay attention to this one too.
- cream tomatoes - how much will go into jars;
- water - 1 liter;
- sugar - 70 g;
- salt - 1 tsp;
- vinegar 9% - 50 ml;
- garlic - 2 cloves;
- parsley - 7-8 branches;
- horseradish root - a small piece.
Recipe with photo step by step:
Prepare jars - wash thoroughly with soda and rinse under plenty of clean water. After the jars, be sure to sterilize in a convenient way. At the bottom of the jar, place a few sprigs of fresh parsley, throw in the horseradish root, and add a clove of garlic cut into several pieces. 
Fill jar with cream. First, prick each tomato at the place where the stalk grows - 5-6 punctures will be enough. Shake the jar of tomatoes several times so that the tomatoes lie more densely against each other. 
Bring clean filtered water to a boil on the stove. Pour water into a jar of tomatoes, cover the neck with a sterile lid and leave for 10 minutes. Then drain the water and boil again. Return the water to the tomatoes again for five minutes. 
Drain the water for the last time into the pan. 
Pour the indicated amount of salt and sugar per liter of water. Boil the marinade for a couple of minutes and pour in the vinegar. 
Return the marinade to the jars of tomatoes and roll up immediately. That's all, put it upside down, wrap it with a "fur coat". After a day, transfer the tomatoes to the cellar. 
Enjoy your meal!
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 weed, 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, you can 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. 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 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.
Be sure to load the jars 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!
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 snack 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. Fill 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 parts. 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.
