Canning delicious tomatoes for the winter. How to preserve tomatoes for the winter in jars

Marinated tomatoes for the winter in jars are a classic winter preparation. There are a lot of recipes for canning this vegetable, so modern cooks just have to choose the desired processing method. Tomatoes taste compatible with many foods, spices and seasonings, and the recipes presented will help you choose the best way to pickle tomatoes for the winter. If you also have unripe vegetables, you can cook them from them.

The classic recipe for pickling tomatoes is not at all complicated, all you need to do is just follow the steps of the recipe. As a result, you will get a tasty and aromatic snack that will fit in both everyday and holiday menus. The cooking process itself is quite fast by canning standards.

Required (for one three-liter jar):

• one and a half to two kg of medium tomatoes;
• 1 tsp. vinegar (essence);
• 15 cloves of garlic;
• three table. l. sah. sand;
• one tbsp. lie rock salt;
• one and a half liters of clean water.

Instant marinated tomatoes with garlic:

1. Wash strong tomatoes of approximately the same size and pierce the place where the stalk was with a needle or match.
2. Sterilize the jar and dry it.
3. Place peeled whole cloves of garlic at the bottom of the container, then carefully place all the tomatoes. They should be laid out in dense rows so that the voids between them are as small as possible. The jar must be filled to the top.
4. Boil water and gradually pour a hot thin stream over the tomatoes in the jar, cover with a lid and leave for five minutes.
5. Then pour the tomato water into the pan, put it back on the fire and dissolve granulated sugar and coarse salt in it, the mixture should boil.
6. After boiling, pour the tomatoes into a glass container for the second time, add a teaspoon of 70% vinegar essence.
7. Immediately roll up with a sterilized metal lid, turn over and wrap tightly in a warm blanket; the jar should cool for two days.
8. Store the workpiece in a cool place.

We marinate tomatoes for the winter in liter jars

Pickled tomatoes with garlic and honey will be ready on the third day, but a closed preparation can last all winter. Tomatoes preserved in this way have a spicy, spicy taste and a wonderful aroma. This recipe is designed for three three-liter jars.

Take:

• 2 kg. selected strong tomatoes;
• 60 grams table. vinegar;
• 2 garlic heads;
• 180 grams of any liquid honey;
• 60 grams of coarse table salt;
• three branches of dill;
• 1-2 dried clove buds;
• 3 small leaves of horseradish;
• 3 leaves black currants;
• 3-6 white peppercorns;
• three liters of drinking water.

How to pickle tomatoes for the winter in jars:

1. Wash the tomatoes, all leaves and herbs, peel the garlic cloves.
2. Clean the jars with soda, rinse and sterilize, and do the same with the tin lids.
3. Cut off the top of each tomato (where the stalk was) and stuff the pulp with whole cloves of garlic. One piece is enough for a tomato.
4. Divide the dill and all the leaves equally into the jars (at the bottom).
5. Then carefully place the tomatoes to the edges of the container.
6. Pour the specified amount of drinking water into the pan, put it on the stove, on maximum heat.
7. Add all the bulk ingredients to the water, pour in vinegar and liquid honey, add white peppercorns and clove buds, wait for the liquid to boil. Don't forget to stir the marinade.
8. As soon as the contents of the pan boil, remove from heat and pour the hot marinade into jars. This must be done with caution and gradually.
9. Cover the containers with lids and let the tomatoes sit for 15-20 minutes.
10. Then drain the liquid from the jars back into the pan. Using a special drain lid (with holes) will make this process much easier.
11. Boil the marinade water and pour boiling water over the tomatoes in the jars again; the settling time is the same.
12. Drain the marinade again, bring to a boil and pour one last time into the jars of tomatoes.
13. Seal with lids, turn upside down, leave for a day, wrapped in warm clothes.

Tomatoes marinated for the winter in liter jars

Tomatoes marinated with onion rings will delight you with an excellent and pleasant taste. Onions and tomatoes combine perfectly in the preparation, absorbing each other’s juices, which results in a very tasty snack that you will definitely like. Onion rings are also eaten. The quantity of products is designed for five liter jars.

We take:

• 2-3 kg of tomatoes;
• one glass of vinegar (9%);
• 100-150 grams of onion rings;
• one bunch of dill and parsley;
• 5 peas each of allspice and black pepper;
• one head of garlic;
• three tbsp. l. oil (plant) per jar;
• 2-3 bay leaves;
• seven st. l. sah. sand;
• three tbsp. l. table salt;
• 3 liters of filtered water.

Pickled tomatoes recipe for the winter in jars:

1. Tomatoes for this preparation can be taken both small and medium, the main thing is that the fruits are strong, without dents, defects or damage to the skin. Wash the tomatoes before marinating.
2. Peel the onion and cut it into rings 4-5 mm thick. The weight in the recipe is specifically for chopped onions, not just one onion.
3. Sterilize the jars over a boiling kettle or in the oven (by the way, here they are also allowed to dry after washing).
4. Chop the parsley and dill with a knife.
5. Separate the head of garlic into cloves, peel them, and cut large cloves in half.
6. Place chopped parsley, dill and garlic cloves in equal parts on the bottom of the prepared containers.
7. Pour vegetable oil according to the recipe into each liter jar.
8. Place a layer of tomatoes on top of the onion rings, repeat until the jars are filled to the top.
9. Pour filtered water into a saucepan, add sugar and table salt, add two types of peppers and bay leaves. Bring the contents of the pan to a boil, and do not forget to stir.
10. After the water has boiled, pour a glass of vinegar into it and turn off the heat.
11. To pour into jars, the marinade should not be too hot, approximately 70-80°C.
12. When the liquid reaches the desired temperature, pour it over the tomatoes.
13. Next, the jars of tomatoes should be subjected to a sterilization process for 15 minutes.
14. Screw the lids on the containers, turn the top upside down and leave until the workpiece cools completely.

How to pickle tomatoes for the winter

Fans of spicy preparations, and, in general, spicy food, will highly appreciate tomatoes marinated with fresh hot red pepper. In the winter cold, such tomatoes are simply irreplaceable, because the spicy food gives a feeling of warmth. Eating such a preserve before the main meal will help whet your appetite, which is very necessary for those who have a poor appetite.

Needed (for a 3-liter container):

• 2 kg of medium-sized, strong tomatoes;
• 3 tablets (0.5 g each) acetylsalicylic acid;
• 1 fresh red hot pepper;
• 100 grams of dill;
• three tbsp. l. without a hill of rock salt;
• 9 cloves of garlic.

How to pickle tomatoes in jars for the winter:

1. The jar and lid must be sterilized. If you take three liter jars, then simply divide all the spices into three parts.
2. Wash tomatoes, herbs and peppers in cold water, peel the garlic.
3. Cut off the top and stalk of the pod, remove all the seeds, and rinse the inside of the pepper with running water. It is better to peel hot peppers using rubber gloves. Cut the processed pod into thin rings.
4. Finely chop the dill with a knife.
5. Cut the garlic cloves into thin slices.
6. Roughly divide all the spices into three equal parts.
7. Place the first part of chopped dill, hot pepper rings, and garlic slices on the bottom of a 3-liter jar.
8. After this, tightly lay a layer of clean tomatoes, reaching the height of half the jar.
9. Add the second part of dill, pepper and garlic.
10. Place another layer of tomatoes, reaching to the base of the neck of the jar.
11. On top - the third and remaining part of all the spices.
12. Cover with salt and put in acetylsalicylic acid, also known as aspirin.
13. Boil clean water in a kettle or saucepan.
14. Pour boiling water over the contents of a 3-liter jar and immediately cover it with a lid.
15. Wrap the container in something warm, after turning it over, within a day or two it will cool completely.
16. The workpiece can be stored under normal room conditions.

Pickled tomatoes for the winter are to die for

Marinated in this way, tomato slices turn out to be very aromatic and, as practice shows, they are among the first to be eaten without leaving a trace. The marinade with spices in this preparation is in direct contact with the open pulp of the tomatoes and vice versa, which is why many people like these slices. Calculation for 7 liter cans.

Amount of ingredients:

• 2.5 kg of tomatoes (“cream”);
• 45 grams of acetic acid (9%);
• 1 bunch of parsley;
• 7 cloves of garlic;
• two or three onions;
• 20 pcs. peppercorns (black);
• 7 laurel leaves;
• seven table. spoon grows. oils;
• three liters of bottled water;
• 3 table. l. coarse rock salt;
• seven st. l. granulated sugar.

The recipe for pickled tomatoes for the winter is finger-licking good:

1. Wash the tomatoes, cut small fruits into two parts, and larger fruits into four. Cut out the green, hard stalk inside the pulp.
2. Onions are traditionally cut into rings.
3. Place spices in prepared jars: one bay leaf, one sprig of parsley, distribute peppercorns, one clove of garlic, one onion ring and a spoonful of butter.
4. Place tomato slices in containers, preferably cut side down.
5. Pour bottled water into a saucepan, combine with sugar, salt and vinegar, and boil. Pour the hot marinade into jars.
6. Sterilize the workpiece for 20 minutes.
7. Seal with lids, turn over and cover. The preservation should cool down within a day and a half.

Marinated tomatoes are one of the most common and delicious individual appetizers on the table; they are also an excellent addition to various dishes. Be sure to try making at least a jar of these tomatoes, because they are not only tasty, but also healthy.

Pickled tomatoes for the winter are a classic among all preserves. They are simple to prepare, eaten quickly, and perfectly complement both a regular dinner and a festive feast. Tasting fragrant, juicy tomatoes in cold winter is one of the most desirable pleasures. Marinated tomatoes for the winter are good not only as an independent snack, but can also act as an addition to other dishes - for example, they can be added when preparing fried soup, pizza, lagman, solyanka or pickle.

Choose whole, firm tomatoes without dents or any signs of damage for canning. It is best if these are fleshy tomatoes with thick skin - in this case, the vegetables will not be damaged during heat treatment and will retain their shape during long-term storage. The degree of ripeness of tomatoes can be any, but it is better to choose a size such that the tomatoes fit into the jar. If you are using large tomatoes, they will need to be cut into pieces. The selected fruits should be rinsed well under cold water, the stalks should be removed and a puncture should be made in this place with a toothpick or a needle - thanks to this trick, the skin of the tomatoes will not crack when boiling water is poured in.

Herbs and spices play an important role when canning tomatoes. They are the ones who allow you to get the very flavor that makes pickled tomatoes so appetizing and desirable. Classic spices for pickling tomatoes are bay leaf, black peppercorns, allspice, cloves and coriander. As for aromatic herbs and plants, the best companions for tomatoes are garlic, dill, parsley, horseradish, celery, basil, tarragon and currant leaves. To improve the taste of tomatoes, you can also add onions, bell peppers, apples, chili peppers, dill seeds, cumin, star anise and cardamom to the preparations. The variations are endless - it all depends on your personal preferences and the tastes of your family.

Do not forget about the cleanliness of the jars - they should be washed with soda and sterilized after thorough rinsing. Large jars need to be steamed by placing them on top of a boiling, uncovered kettle or pan of boiling water, while quart jars can be baked in the oven or boiled with water in the microwave. Also rinse the lids and boil for 3-5 minutes. If you are wondering how many tomatoes can fit in jars of different sizes, then - depending on the shape and size of the tomatoes - a three-liter jar contains about 2 kg of tomatoes, a two-liter jar - about 1.2 kg, a liter - 500-600 g .

As for the marinade, its quantity is approximately half the volume of the jar used. Don't forget to add a small amount of water (about one glass) in reserve. To calculate the amount of water required for the marinade more accurately, pour cold water into the jars with the tomatoes placed in them, and then, one by one, closing the jars with nylon lids, pour the water into the pan, adding salt, sugar and spices. The marinade with which the tomatoes are poured should reach the very edge of the jars so that the amount of air remaining inside is minimal. Vinegar essence should be added immediately before wrapping the jar. Don't overdo it with vinegar, as it can ruin the flavor of the tomatoes. Tomatoes can be canned with or without sterilization by double or triple filling with marinade. In the latter case, sanitization rules must be observed more carefully.

That's all the basic rules and tips that will help you prepare delicious pickled tomatoes for the winter with a minimum of effort and loss. Let's not hesitate while ripe tomatoes are still in abundance on our tables and garden plots, and let's get to the kitchen as soon as possible!

Ingredients:
For a 1 liter jar:
500-600 g tomatoes.
For 1 liter of marinade:
50 g salt,
25 g sugar,
5-6 peas of allspice,
5-6 black peppercorns,
3 tablespoons 9% vinegar,
2-3 cloves of garlic,
2-3 bay leaves.

Preparation:
Remove the stems from washed tomatoes and prick the fruits with a toothpick. Place peeled garlic cloves, bay leaves and pepper into sterilized jars. Pack the prepared tomatoes tightly into the jars. Pour boiling water and cover with sterilized lids. After 10-15 minutes, drain the water from the cans into a saucepan and bring to a boil, after adding salt and sugar. Add vinegar and pour marinade over tomatoes. Roll up the jars with lids, turn them upside down and leave until completely cool, wrapping the jars in a blanket.

Tomatoes marinated with onions and herbs

Ingredients:
For five liter cans:
2-3 kg of tomatoes,
1 large onion,
1 glass of 9% vinegar,
1 bunch of dill,
1 bunch of parsley,
1 head of garlic,
15 tablespoons of vegetable oil,
5 peas of allspice,
5 black peppercorns,
7 tablespoons sugar,
3 tablespoons salt,
3 liters of water.

Preparation:
Place chopped herbs and peeled garlic cloves into each jar. Pour 3 tablespoons of vegetable oil into each jar. Add prepared tomatoes and sliced ​​onions, repeating layers until jars are completely filled. Pour water into the pan, add sugar, salt, pepper and bay leaf. When the water boils, pour in the vinegar and remove the pan from the stove. Bring the marinade to a temperature of 70-80 degrees and pour it over the tomatoes. Sterilize the jars for 15 minutes, covering them with lids, then roll up the jars and turn them upside down, allowing them to cool.

Marinated tomatoes with garlic

Ingredients:
For one 3 liter can:
1.5-2 kg of tomatoes,
15 cloves of garlic,
3 tablespoons sugar,
1 tablespoon salt,
1 teaspoon 9% vinegar,
1.5 liters of water.

Preparation:
Wash the tomatoes, remove the stem and prick with a toothpick. Add peeled garlic cloves to the jars and pack the tomatoes tightly to the very top. Bring the water in the pan to a boil and pour into the jars. Cover with lids, after 5 minutes drain the water back into the pan, add sugar and salt, bring to a boil. Add vinegar and pour marinade over tomatoes. Roll up the jars with lids, turn them upside down and cool, wrapping them in a blanket.

Marinated tomatoes “Aromatic”

Ingredients:
For one liter jar:
500-600 g tomatoes,
1 small onion
2 cloves of garlic,
3-4 tablespoons of 5% vinegar,
3 black peppercorns,
3 peas of allspice,
3 buds of cloves,
2-3 sprigs of dill,
basil and tarragon to taste,
a pinch of dill seeds.
For the marinade (per 1 liter of water):
2 tablespoons salt,
1 tablespoon sugar.

Preparation:
Add vinegar and spices to each jar. Place the tomatoes, distributing the chopped herbs and onion cut into rings between the fruits. Pour water into the pan, add salt and sugar, stir and bring to a boil. Pour the marinade over the tomatoes and cover with lids. Sterilize in boiling water for about 10 minutes. The water should reach the hangers of the jars. After sterilization, screw the lids on the jars, turn them over, wrap them and let cool.

Sweet marinated tomatoes with bell peppers

Ingredients:
For one 3 liter jar:
2 kg tomatoes,
1 bell pepper.
For the marinade:
1.5-1.6 liters of water,
150 g sugar,
60 g salt,
2 tablespoons of 9% vinegar.

Preparation:
Fill sterilized jars with tomatoes, distributing bell peppers, seeded and cut into pieces, between them. Boil water and pour it over the tomatoes in the jars, cover with lids and leave for a quarter of an hour. Drain the water into a saucepan, add salt and sugar, bring to a boil. Add vinegar and pour marinade into jars. Seal the jars with lids, turn them upside down and leave to cool, covered with a blanket.

Tomatoes marinated with honey and horseradish

Ingredients:
For three 3 liter jars:
2 kg tomatoes,
180 g liquid honey,
2 heads of garlic,
60 ml 9% vinegar,
60 g salt,
3 medium sized horseradish leaves
2 black currant leaves,
3 sprigs of dill,
5-6 peas of allspice,
2-3 buds of cloves,
3 liters of water.

Preparation:
Place washed horseradish leaves, currant leaves and dill on the bottom of the jars. Cut off the tops of the tomatoes (at the stem) and press the peeled garlic cloves into the pulp. Divide the tomatoes into jars. Pour water into the pan, add honey, salt and spices. Boil, stirring, add vinegar and pour the hot marinade into jars. Cover the jars with lids and leave for 20 minutes. After this, pour the marinade into a saucepan using a special lid with holes and bring the liquid to a boil again. Pour the marinade over the tomatoes again, and after 20 minutes, roll up the lids on the jars. Turn the jars upside down, cover with a blanket and let cool.

Pickled tomatoes for the winter are a simple, but at the same time always loved and always delicious snack that you want to eat again and again. Try closing at least a couple of jars of tomatoes and see for yourself. Good luck with your preparations!

Marinated tomatoes are a staple snack option that appears on the front pages of many cookbooks. Almost every housewife can find several recipes that differ in the set of spices, spices, and aromatic herbs that are added to containers for food during canning.

Marinated tomatoes for the winter are not only an excellent main snack, but also an ingredient that complements the dish. They can be added to Uzbek cuisine, pizza, and sautéed soup. Canned green tomatoes are added to pickle and solyanka.

Today on the menu: Marinated tomatoes for the winter are very tasty:

This type of preparation is stored several times better than cucumbers. All this is due to the presence of natural acid in tomatoes, as well as the additional addition of vinegar. It is for this reason that conservation is not bombed.

Despite all the positive aspects, when spinning bright and juicy fruits, it is necessary to observe the recipe and sterility. Let's consider several options for preparing delicious tomatoes for the winter.

Marinated tomatoes for the winter in jars without sterilization: Classic recipe

Let's look at a detailed recipe for preparing delicious, aromatic pickled tomatoes. This preparation will allow you to diversify the boring rows of simple and traditional snacks. It is done without sterilization, which makes the canning process easier for beginners.

Products:

• tomatoes - how many will fit into a 3-liter jar;
• garlic - 4-5 pcs.;
• dill inflorescences - 3-4 pcs.;
• peppercorns - 7-12 pcs.;
• laurel leaves - 1 pc.

For the marinade you need to take:

• drinking water - 1.2 l;
• pickling salt - 40 g;
• granulated sugar - 110 g;
• acid 9% - 170 ml.

How to prepare pickled tomatoes for the winter?

The marinade from the specified amount of products turns out sweet and sour to taste. So, let's start preparing a delicious preparation.

To do this, sort the tomatoes by size. It is recommended to use the same and medium ones in the jar. Make a puncture in the area of ​​the stalk with a wooden toothpick.

Pre-wash the jars with soap and sterilize. Carefully place the prepared tomatoes. Wash the umbrellas, peel the garlic cloves. Place all the specified spices and aromatic herbs on top.

Measure water into a saucepan and bring to a boil. One 3-liter container contains approximately 1.2-1.5 liters of liquid. Fill the container with its contents with boiling water.

Place a lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add bulk flavor enhancers. Bring to a boil, remembering to stir. Remove from heat, pour in acid and mix well.

Fill with prepared marinade and roll up. We check for leaks. If water does not leak from the lid, turn it over, cover it with a warm blanket and leave it like that until it cools completely.

Marinated tomatoes for the winter are very tasty: Sweet canned tomatoes

Having tasted the taste of this preparation for the first time, the recipe will forever remain not only in your memory, but also in the cookbook. Canning occurs without sterilization and does not require much time. Try closing a bright vegetable using the method described below. Yield: 2 cans with a capacity of 3 liters.

You will need:

• as many tomatoes as will fit into the jars;
• garlic - 2-3 pcs.;
• bell pepper - 2 medium sized pods;
• chili - 1-2 pcs.;
• bay leaf in leaves - 2-3 pcs.;
• granulated sugar - 100 g;
• acid 9% - 55 ml;
• table salt - 50 g.

Sort out the tomatoes. For canning, it is recommended to use a small size with elastic skin. Rinse and make a small cross-shaped cut at the place where the stalk attaches. Otherwise, when the temperature changes, the skin may burst, ruining the entire appearance of the workpiece.

Remove seeds and stalks from bell peppers. Cut into several pieces. Do the same with hot pepper.

Place sweet and bitter peppers and bay leaves on the bottom of sterile jars, and place tomatoes on top. Gently shake containers. Cover with sterile lids.

Pour filtered liquid into a clean cooking container and boil. Pour into containers with contents, wait 10 minutes.

Strain back and add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to stir. While hot, pour into jars and seal tightly. Turn it over, wrap it in a warm shawl and leave it like that until it cools completely.

Ready tomatoes can be stored at room temperature, in the refrigerator or cellar.

I suggest watching the video recipe for sweet tomatoes:

Marinated tomatoes with carrot tops: a winter snack

The tomatoes are ripe, and you don’t know what to make from the original red fruits? Then we suggest you consider a simple recipe, but at the same time very tasty. Canning of tomatoes will take place with carrot tops. Is it really unusual?

Products:

• carrot tops, 4 sprigs per jar;
• tomatoes;
• filtered water - 2.5 l;
• granulated sugar - 250 g;
• table salt - 80 g;
• table vinegar - 130 ml.

From the specified amount of liquid, two 3-liter jars are obtained. First of all, you need to prepare the container. To do this, the containers must be washed with a soap-soda solution, dried in the oven, and the lids boiled for 5-10 minutes.

Wash tomatoes and carrot tops and dry. Make a cross-shaped cut in each fruit, and additionally pour boiling water over the branches.

First put the tops into the jars, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill the jars. Cover and leave it like this for a quarter of an hour.

After the specified time period, drain the water from the jars back, add salt and granulated sugar. With regular stirring, bring to a boil and cook until the bulk ingredients are completely dissolved. Remove the container with brine from the stove and pour in the acid, mix and fill the jars with the contents.

Close tightly, turn over and wrap in a warm blanket. Leave unchanged until the preservation has cooled completely. Store in a cool place.

Marinated tomatoes for the winter with garlic inside and herbs in liter jars

The quantities of ingredients are indicated per liter jar. The appetizer turns out very beautiful and tasty.

Products:

• small tomatoes - 650-750 g;
• garlic - 50-70 g;
• water - 450-500 ml;
• salt for canning - 30-35 g;
• granulated sugar - 75-80 g;
• acid 9% - 25-35 ml;
• dill inflorescences - 1 pc.;
• peppercorns - 3 pcs.

Process jars and lids. Sort the tomatoes, wash and dry. Remove unedible parts from garlic. Cut out the place where the stalk attaches to the tomatoes and carefully insert a garlic clove into the pulp, after making a cross-shaped cut. All tomatoes are prepared in this way.

Place aromatic spices on the bottom of the prepared container, and tomato fruits on top.

Let's move on to preparing the marinade. To do this, pour the specified amount of liquid into a saucepan and bring to a boil. Add salt, sugar. Wait until completely dissolved.

Pour the brine into a jar, cover it and place it in a saucepan with cold water to sterilize. 10 minutes will be enough time.

Carefully remove, add acetic acid, close tightly. Turn over, wrap in a warm blanket and leave until completely cool. Store in a cool place.

To add contrast, it is allowed to add sprigs of fresh dill to the preservation.

Stuffed pickled green tomatoes for the winter, recipe like in the store

Not only traditional red ripe tomatoes turn out very tasty after pickling, but also green, not yet ripe ones are simply delicious.

Products:

• tomatoes - 1.2 kg;
• garlic - 1.5 heads;
• dill or parsley - 55 g;
• clean water - 1.2 l;
• salt for pickling - 40-45 g;
• granulated sugar - 35 g;
• acid 9% - 70 ml.

Wash the main ingredient, dry it and make a cross-shaped cut.

Peel the garlic and chop it on a medium-sized grater. Wash the dill or parsley, shake to remove excess liquid, and chop finely. Combine in a bowl, mixing thoroughly.

Stuff the tomatoes with the prepared hot mixture. Place in sterile jars.

Prepare the marinade in a separate pan. Combine water, salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved. Remove from heat, pour in acid and stir.

Fill the jars with marinade, cover and sterilize for 10 minutes. Carefully remove, roll up, turn over and cool under the blanket. Store in a cool place.

Conservation can be done once:

Georgian green tomatoes for the winter

Here is a very interesting recipe for Georgian green tomatoes

It turns out to be a very tasty, wonderful and unusual appetizer for the holiday table.

Pickled cherry tomatoes for the winter - Very tasty

We suggest considering the option of preparing small, tasty tomatoes in their own juice.

Products:

• cherry - 0.9-1 kg;
• large tomatoes - 500 g;
• pickling salt - 25-30 g;
• acetic acid 9% - 15-20 ml;
• granulated sugar - 25-30 g;
• garlic - 6-7 cloves (per 1 liter jar);
• black pepper - 2 peas (1 liter container).

Wash and sterilize jars and lids. Large tomatoes are necessary for preparing the marinade sauce. To do this, they need to be washed, scalded, and the skin removed. Place the pulp in a blender bowl and grind until pureed.

Pour the finished mixture into a saucepan with a thick bottom and place on the stove. Add salt and granulated sugar. Bring to a boil with regular stirring and continue cooking for half an hour.

Meanwhile, place garlic cloves and pepper on the bottom of a glass container. Wash the cherry tomatoes and make one prick in the area of ​​the stalk with a wooden toothpick. Fill the jars tightly and pour boiling water over them, cover and leave for 10-20 minutes.

Remove the tomato marinade from the heat, pour in the acid and stir. Drain the water from the jars, fill with hot tomato sauce, cover and sterilize for 10-20 minutes, depending on the volume of the container. Remove the container with the snack, close it tightly and turn it over. Cool under a warm blanket and store in the cellar.

Instant marinated tomatoes with garlic for the winter

If you don’t have time for canning, but really want to try pickled tomatoes. In this case, we suggest considering several options for instant cooking recipes. They can be consumed after 40-60 minutes.

A tasty and aromatic snack made from fresh tomatoes. The recipe allows you to quickly prepare and eat the dish, and for longer storage it is necessary to additionally sterilize the preparation. Moreover, the mixture must be laid tightly. Preservation can be stored for no more than 2-3 weeks, subject to additional sterilization, and without - up to 4 days.

Products:

• tomatoes - 500 g;
• fresh parsley - 10 g;
• basil - 15 g;
• garlic - 6 cloves;
• olive oil - 45 ml;
• table salt - 5 g;
• ground black pepper to taste;
• dry Provençal herbs - to taste;
• malic acid - 30 ml;
• granulated sugar - 2.5 g.

Remove the husks from the garlic and rinse along with basil and parsley. Chop the prepared ingredients finely with a knife. Place in a small bowl and add Provençal herbs and pepper. Pour in vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mixture and leave for 10-15 minutes to infuse.

Wash the tomatoes, dry them and cut them into rings (no more than 5 mm thick) or slices, as you prefer.

Place the tomatoes in prepared, sterile jars and pour the dressing over them. Cover with a plastic lid and shake thoroughly. Place in the refrigerator for 10-15 minutes, or better yet, half an hour.

After the specified time, the appetizer can be placed in a salad bowl and served.

Also very tasty:

• small tomatoes - 500 g;
• table salt - 15 g;
• garlic - 3 cloves;
• granulated sugar - 2 tsp;
• fresh herbs - 15 g.

Rinse the tomatoes, place on a towel and dry. Cut out the stem. Make a deep, cross-shaped cut.

Peel the garlic and pass through a press. Finely chop the clean greens. Combine in a separate bowl, stirring with salt and sugar.

Stuff the tomatoes. Place in a plastic bag and shake well. Leave on the counter at room temperature for 60 minutes. That's it, the snack is ready to eat.

Marinated tomatoes with bell peppers for the winter - The most delicious

I got this recipe from my sister Lyuda. That’s why I call them “Lyudmila” for myself and my friends. And when they ask what to put on the festive table from pickles and preparations, I say that give me Lyudmila tomatoes. Because they are the most delicious!

Ingredients:

• Tomatoes – 15 kg;
• Sweet bell pepper – 4 large pieces;
• Garlic – 4 heads (not cloves, but heads);
• Carrots – 4 medium pieces;
• Vinegar 9% – 370ml;
• Sugar – 450 grams;
• Salt – 220 grams;
• Dill and parsley - 1 bunch each;
• Water – 6-6.5 liters.

Cooking recipe:

We wash and clean everything. Cut off the butts of the tomatoes. Boil the jars and lids.

We put the tomatoes in the jars only not very tightly, without effort. When the water boils, pour in the tomatoes and cover the jars with lids. And let it stand for 15 minutes.

In the meantime, prepare the marinade for our sweet pickled tomatoes and peppers. The water has boiled - throw in the herbs, salt, sugar and, at the very end, vinegar. After this, boil for another 3 minutes.

Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn them over. We wrap ourselves in a blanket.

2 weeks will pass and you can already try it – it’s still delicious!

There was plenty of marinade, so I made pickled cucumbers with it - 3 liter jars. And from all the listed products I got 14 liter jars of pickled tomatoes

1. You can use any tomatoes: green, brown, pink and red. An important condition is that the skin is dense, there are no signs of spoilage or rot. It is recommended to take meaty varieties.

2. Don’t forget to wash all foods thoroughly before canning. This applies to tomatoes and aromatic, fresh herbs.

3. Shelf life directly depends on the cleanliness of the jars. It is for this reason that they must be thoroughly washed and sterilized (over steam or in the oven).

4. Salt should be chosen as pickling salt or without additives. If you use a salty ingredient with additives, the taste of the product may differ significantly from the intended one or the snack will quickly become unusable.

5. Marinade with acid cannot be boiled, otherwise the vinegar will lose all its properties. It is recommended to add it to hot brine.

I gave it my all today for you! Now I only expect warm words and comments from you. All recipes have been personally tested by me and appreciated by pickles and preparations gourmets - my household, relatives and close friends. Each tomato is very tasty, juicy and aromatic - you will definitely lick your fingers!

Hello! In the summer, one of the main things awaits us is preparation for the winter. And today we will prepare very tasty and sweet pickled tomatoes. Prepared according to the recipes described below, this is exactly how it turns out.

Having opened the jar, its contents will fly away with a bang. And to make this happen you need to try a little. I think that you will succeed. Together we will analyze the method of marinating without sterilization.

Video - preparing pickled tomatoes

Ingredients for a 3 liter jar:

For the marinade you will need

• Black pepper - 3-4 peas
• Allspice - 2 peas
• Cloves - 1 piece
• Bay leaf - 1 piece
• Garlic - 1 tooth
• Hot pepper, dill
• Salt - 2 tablespoons
• Sugar - 3 tablespoons
• Citric acid - 1 teaspoon or Vinegar 9% - 3 tablespoons

Recipe for pickled tomatoes with carrot tops - preparing for the winter

So we picked tomatoes. Some in the garden, some brought it from the dacha. And someone bought it at the market. We will roll most of it into jars. Minimum list of ingredients. In addition to carrot tops, we will add sugar, salt and vinegar. They will be sweet for us.

We will need:

The main ones are tomatoes, carrot tops

Additional for brine:

• Water - 5 liters
• Sugar - 20 tablespoons
• Salt - 5 tablespoons
• Vinegar 9% - 2.5 shot glasses (280 milliliters)

These products are enough for four 3-liter jars

Cooking process:

1. Wash jars and tomatoes well. Pour 5 liters of water into the pan. We put it on fire. While it is boiling, we take 4-5 carrot stalks. And put it in the bottom of each jar.

Early tomatoes may crack during canning. It's okay, it won't affect the result in any way.

3. Meanwhile, the water began to boil. Pour boiling water in a thin stream, slowly and carefully so that the tomatoes do not crack and burn themselves.

And also, always make sure that the can is not cracked.

4. Cover with a lid. We do not sterilize metal lids. Anyway, they are sterilized with steam and boiling water. Cover the jars with a cloth. So let them stand 30 minutes.

We didn't fill the jars full. So that there is enough water for everyone equally.

Cover the pan with a lid to prevent water from escaping through steam. Once it boils, put it on low heat. This way it won't boil too much. add sugar, salt. Bring to a boil again. Cover with a lid so that the salt and sugar dissolve well. And then add vinegar and immediately roll up the jars.

The marinade is ready. Immediately pour into jars and roll up immediately. Turn it over and place it in a dark, warm place and cover with a warm cloth. Let them stand like this day.

Ready. Now they can be stored in a cellar or in a cool, dark place. They are also perfectly stored in the apartment.

Yes, summer is hot. Both literally and figuratively. You need to not only relax, but also have time to make preparations. How could we live without our favorite tomatoes? They decorate well both a regular table and a festive one.

Together we studied a recipe for very sweet and tasty pickled tomatoes for the winter. We studied methods without sterilization and quick preparation. It turns out that tomatoes go well with garlic and carrot tops.

If you liked the article, give it a thumbs up and like. Share it with your friends and family. Leave your comments. Maybe you have your own ways of rolling. Share your secrets. If you have any questions, I will be happy to answer them. Good luck and happiness to you!

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

Finger-licking pickled tomatoes for the winter - recipe with photos

One of my favorite recipes, tomatoes always turn out delicious. We will marinate the tomatoes with carrot tops; they apparently add sweetness and a surprisingly pleasant taste to the tomatoes. I give the recipe for a large batch, but if you marinate a little, then divide by 10 and get the amount of ingredients per 1 liter of water.

Ingredients:

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

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

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

3. While the marinade is cooking, prepare the vegetables. Wash the tomatoes with warm water andTo prevent them from cracking, we pierce them in the area of ​​the stalk with a toothpick.

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

5. Place carrot tops and tomatoes on the bottom of hot jars, sprinkling them with garlic and pepper.

Place the larger tomatoes at the bottom of the jars and the smallest ones on top

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

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

Sweet pickled tomatoes for the winter in liter jars

The name itself speaks for itself - there is much more sugar in the recipe than salt. The brine of these tomatoes is so tasty that you drink every last drop. I'm not even talking about tomatoes - they just disappear right away.

Ingredients:

• tomatoes (for 3 liter jars approximately 1 kg 700 g.)
• black peppercorns
• bay leaf
• water - 1.5 liters
• salt - 1 tbsp. l.
• sugar - 1 glass
• vinegar 9% - 100 ml

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

3. Pour boiling water over the tomatoes, or straight from the kettle. We drain the hot water from the jars after 10-15 minutes. Then pour the water from the cans into a saucepan and prepare a marinade from it.

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

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

A simple recipe, we sterilize the jars in advance so that you don’t have to cook the tomatoes later. and which is the best way to choose, I wrote in one of my previous articles.

Ingredients:

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

We prepare the marinade for 1 liter, but there is enough of it for 2 liter jars:

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

1. Place dill umbrellas, black peppercorns, bay leaves, blackcurrant and basil leaves on the bottom of the prepared jars. Place garlic cloves in each jar.

2. Place tomatoes in jars, try to be as dense as possible. Follow the rule - place more tomatoes on the bottom and smaller ones on top. Place sweet pepper cut in half or strips in the middle. Pour boiling water from the kettle over the tomatoes in the jars, cover with a lid and leave for 10 minutes.

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

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

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

5. Turn the jars upside down and wrap them in a warm blanket. Continue this way until the jars are completely cooled.

Pickled cherry tomatoes for the winter are to die for - recipe with photos

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

Ingredients:

• cherry tomatoes - 3 kg
• sweet pepper - 2 pcs.
• garlic - 1 head
• onions - 2 pcs.
• chili pepper
• black peppercorns
• bay leaf
• greens - dill, black currant leaves, cherries, horseradish

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

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

1. Place spices (pepper, bay leaf, garlic) and herbs on the bottom of pre-sterilized jars. Cut the onions into half rings and also place them on the bottom of the jars. Add chili pepper to taste.

2. Place tomatoes tightly in each jar. We cut the bell pepper into strips and try to place them in the jar on the sides (it’s more beautiful this way).

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

4. Roll up the jars with metal lids and turn them upside down. Cover with a warm blanket.

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

Pickled green tomatoes for the winter - a finger-licking recipe

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

Tomatoes in the snow with garlic for the winter

This recipe is for lovers of original and new recipes. Due to the fact that we add a lot of garlic here, the tomatoes look like they are covered in white snow. And in this recipe we use cherry tomatoes.

Ingredients:

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

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

Please note that from 1 liter of marinade you get two liter jars of tomatoes

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

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

2. Finely chop the garlic. The most convenient way to chop garlic is using a blender.

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

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

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

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

We don’t always want to add vinegar for pickling. But acid is required for reliable storage in jars. You can replace vinegar with citric acid, or aspirin. This recipe suggests using citric acid.

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

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