How to pickle tomatoes with vegetable oil. Chopped tomatoes with butter for the winter

Tomatoes can be combined with a variety of products. That is why tomato-onion salad has many variations. Each of them is delicious and original in its own way.

Preparation for canning

To prepare tomatoes with onion slices for the winter, it is not necessary to be a chef. The conservation technology is very simple. But in order for homemade preparation to be truly tasty, you need to listen to some recommendations.

Product selection rules

Carefully study the various recipes for tomatoes with onions for the winter. Choose from several options to try. Now it's time to go to the store for the ingredients for harvesting. Requirements for vegetables are shown in the table below.

Table - Criteria for choosing products for conservation

Product	Characteristic
Tomato	- The stalk is easily separated (this is evidence of the maturity of the tomato); - the fruit has a uniform red color, without light or green spots; - tomatoes have an elongated shape (“cream”), are distinguished by their fleshiness, sweetness and dense skin; - the tomato has a characteristic smell without admixture of chemicals, rot and mold (the absence of a characteristic aroma indicates artificially bred varieties that are usually devoid of taste)
Onion	- A firm small head during pressure produces a characteristic crunch; - dry husk has a smooth surface, without any stains; - the peel is distinguished by a golden hue (light colors indicate the sharpness of the onion); - there are no germinated feathers on the bulb
Garlic	- The head is small in size; - garlic has a uniform color; - large teeth are well palpable; - the head does not contain a lot of husk
hot pepper	- The pod has a healthy appearance, a uniform rich shade (depending on the type - yellow, red, green); - no damage, stains, putrid smell or "aroma" of dampness
Sweet pepper	- The fruit is elastic to the touch, has a bright, uniform color, the stalk is green; - there are no dents, wrinkles, damage on the surface
Carrot	- The root crop has an orange, bright, uniform color, it is elastic, hard to the touch; - does not have signs of damage, decay; - differs in the small sizes; - does not have a large haulm

5 secrets of delicious preparations

To prepare a really tasty homemade preparation, you need to consider a few simple points. Five recommendations will save your dish from “failure”, make preservation not only appetizing, but also beautiful.

1. Multi-colored blanks. For salad, you can use not only red tomatoes, but also yellow, even black ones. This dish looks much better. If sweet pepper is involved in conservation, this rule also applies to it.
2. Removing the skin. The peel of a tomato in a salad usually peels off the pulp, which is a rather unaesthetic sight. In addition, chewing such a skin is not very pleasant. Therefore, it is recommended to remove it from tomatoes. To do this, pour boiling water over the fruits. The peel will come off without much hassle.
3. Fruit cutting. For canned salads, it is recommended to cut the tomatoes lengthwise into large slices. Don't over-grind the tomatoes. Otherwise, during cooking, they will lose their shape, turn into "porridge".
4. Onion preparation. It is best to cut the onion into rings, 2-2.5 cm thick. It is this cutting that will preserve the taste of the pickled ingredient. If you chop the product too finely, it will be completely lost in the salad.
5. Sterilization. Salad is prepared in two ways. It can be rolled up without sterilization, but in this case it is necessary to carefully stew the vegetables for at least an hour, or prepare a marinade based on vinegar, citric acid. If the jars will be sterilized, then the salad can not be stewed. The dish will retain its beautiful appearance, and vegetables - almost all useful substances.

Tomatoes with onions and butter for the winter: choose a recipe

You can roll up tomatoes with onions for the winter in various ways. The choice of recipe depends on personal preference. Lovers of exquisite combinations will appreciate salads with the addition of apples or grapes. And adherents of traditional cuisine will be delighted with the classic platter of tomatoes, garlic, peppers and herbs.

Classical

Peculiarities. This is a fairly simple recipe, although it requires mandatory sterilization. After such a heat treatment, canned tomatoes with onions and butter will adequately withstand the whole winter under normal room conditions. The recipe shows a calculation for four liters.

Compound:

• tomatoes - 2.8 kg;
• onions - 400 g;
• sugar - 80 g;
• salt - 40 g;
• greens (dill, celery, parsley) - 100 g;
• vegetable oil - 40 ml;
• black pepper, fragrant;
• vinegar - 40 ml;
• water - 2 l;
• bay leaf - two pieces.

How to cook

1. On the tomatoes in the region of the stalk, make cruciform notches.
2. Now carefully lower them into boiling water, blanch for one to two minutes.
3. Remove the fruits with a slotted spoon, immediately place them in cold water.
4. Peel the skin off the cooled tomatoes.
5. With a sharp knife, cut the tomatoes into round slices, about 0.5 cm thick.
6. Chop onion rings.
7. In liter jars, previously sterilized, put several branches of dill, parsley and celery on the bottom.
8. Next, fill the containers with tomatoes, sprinkling the layers with onion rings.
9. Again, put a few branches of greenery on top.
10. Pour water into the pan, add salt, sugar, pepper, bay leaf.
11. Vinegar pour immediately into jars, 10 ml each.
12. Then pour boiling brine over the tomatoes.
13. Add vegetable oil, 10 ml to each jar.
14. Place the containers in a large saucepan, pre-lay a towel on the bottom.
15. Pour water into it so that the liquid reaches almost to the necks.
16. Sterilize liter jars for 15 minutes. If you close the salad in a half-liter container, then the heat treatment time can be reduced to eight to ten minutes.
17. Remove the jars from the pan, roll up.
18. Be sure to cover them with a warm blanket so that the salad can “reach”.
19. If you are a fan of spicy taste, then add cloves and half a stick of cinnamon to the brine.

With garlic and horseradish

Peculiarities. Tomatoes become especially piquant and appetizing if they are preserved with onions. Both vegetables benefit from this combination. Tomatoes absorb a slight spiciness, and onions become sweetish. To figure out how to pickle tomatoes with onions for the winter, use the following recipe.

Compound:

• tomatoes - 2.5 kg;
• water - 1.5 l;
• onions - 0.5 kg;
• sugar - 50 g;
• salt - 50 g;
• vinegar - 80 ml;
• garlic - five cloves;
• hot pepper - half a pod;
• horseradish leaves;
• dill umbrellas;
• currant leaves, cherries.

How to cook

1. Peel the bulbs from the husk.
2. Wash the tomatoes thoroughly.
3. Pierce the tomatoes with a toothpick several times around the stalk to prevent the peel from bursting.
4. In sterilized jars, lay all the spices and spices on the bottom.
5. Spread the tomatoes on the herbs, periodically diluting them with whole onions.
6. Fill jars with boiling water.
7. Wait seven to ten minutes.
8. Then carefully pour the liquid into the saucepan.
9. On this basis, boil the marinade by adding sugar and salt to the drained liquid.
10. When the filling boils, add vinegar to it, mix, immediately pour into jars.
11. Pour under the neck.
12. Roll up the banks.

Chopped tomatoes with onions and butter for the winter can be rolled even without sterilization. A marinade containing vinegar will protect the tomatoes, and the absence of air when pouring the brine “to the eyeballs” will prevent bacteria from developing. But if you want to insure conservation, sterilize the tomatoes for 15 minutes.

With bell pepper

Peculiarities. A very simple salad. Such tomatoes in slices with onions and bell peppers, closed for the winter, will become a favorite dish of the whole family. Refreshing-spicy salad diversifies even the most meager diet.

Compound:

• tomatoes - 1.5 kg;
• bell pepper - three fruits;
• water - 1.2 l;
• onion - two heads;
• sugar - 75 g;
• salt - 45 g;
• vinegar - 30 ml.

How to cook

1. At the bottom of the jars, put onions cut into large rings, about half a head per liter jar.
2. Remove seeds from bell pepper, cut into strips. Put it in banks.
3. Now cut the tomatoes in half.
4. Stack the tomato halves as tightly as possible, but do not crush the fruit.
5. To prepare the brine, add sugar and salt to the water.
6. When the marinade boils, pour in the vinegar.
7. Boil for five minutes, then pour the brine over the tomatoes.
8. Put the jars in a saucepan, sterilize for 15 minutes, then roll up the preservation.

With vinegar

Peculiarities. Previously, tomatoes were salted in wooden barrels, stored in the cellar. But modern housewives usually cannot boast of either the first or the second. Therefore, they found a way to cook salted tomatoes with onions for the winter in ordinary three-liter jars.

Compound:

• tomatoes - 1.7 kg;
• carrots - two pieces;
• onions - two heads;
• bell pepper - two fruits;
• salt - 120 g;
• sugar - 110 g;
• bay fox, herbs, garlic;
• vinegar - 60 ml
• peppercorns.

How to cook

1. In clean, sterilized jars, put onion rings, dill branches.
2. Dip the carrots, previously peeled and cut into circles, into the container.
3. Remove the seeds from the bell pepper, cut the fruit into six to eight halves, put in jars.
4. Next add black peppercorns.
5. Pierce the tomatoes in the stalk area with a sharp toothpick to protect them from cracks.
6. Fill the container to the top with prepared tomatoes.
7. If you are a garlic lover, then put one clove in each jar.
8. Pour boiling water over the tomatoes, cover the container with a lid.
9. Wait 15 minutes, then drain the liquid.
10. Prepare a new clean boiling water, pour the tomatoes again.
11. After ten minutes, pour out the liquid.
12. Repeat pouring clean boiling water for the third time, wait seven to ten minutes, then drain the liquid into the pan.
13. Now, on the basis of the third filling, boil the marinade by adding sugar, salt, bay leaf.
14. Pour in the vinegar at the moment when the filling begins to boil.
15. Fill the bank with boiling brine, roll up. You can turn them over and wrap them if you like.

in a sweet marinade

Peculiarities. Such tomatoes are very reminiscent of barrel tomatoes. The gentle sweet combination of tomato and Antonovka apples is complemented by the piquant sharpness of onions. Notes of sharpness and unusual vigorousness are given by garlic and hot peppers.

Compound:

• tomatoes - 1.5 kg;
• garlic - five cloves;
• onions - two heads;
• antonovka apples - 550 g;
• peppercorns, allspice;
• horseradish, cherry leaves, currants, dill umbrellas, parsley;
• hot pepper - a quarter of a pod;
• salt - 90 g;
• sugar - 75 g.

How to cook

1. At the bottom of the jars, lower the spices, add the cloves of garlic.
2. Cut the core from the apples, cut the fruit into slices.
3. Distribute them evenly among the banks.
4. Lay out the onion rings as the next layer.
5. Now take care of the tomatoes by making a few punctures in the stalk area.
6. Lay the tomatoes on top of the onions.
7. Fill the finished jars with boiling water, after 15 minutes, drain the liquid.
8. Repeat filling three times.
9. Based on the liquid drained for the third time, boil the brine by adding salt and sugar.
10. Add peppercorns and allspice to the pan.
11. Drop the chili rings into the jar.
12. When the marinade boils, fill the contents of the containers with it, roll it up.

In own juice

Peculiarities. Try rolling tomatoes in your own juice. Such a preparation will please with aroma, will allow you to enjoy delicious tomato juice. The recipe can be supplemented with oregano, cloves, cinnamon. A mixture of garlic, celery, parsley will add piquancy to the dish.

Compound:

• tomatoes - 3 kg;
• onions - two heads;
• lemon - one fruit;
• bay leaf, thyme;
• fresh basil - 30 g;
• salt - 90 g.

How to cook

1. Cut a third of the tomatoes into small pieces, put them in a saucepan, put on fire.
2. Chop the onion, chop the thyme.
3. Squeeze juice from citrus.
4. Add the lemon juice, thyme and onion to the tomatoes in a saucepan.
5. Dip the bay leaf into the tomato paste.
6. Simmer the dish for 20 minutes, remembering to stir regularly so that the mixture does not burn.
7. Blanch the rest of the tomatoes, peel them.
8. Cut the tomatoes in half, put in jars, add basil.
9. Strain the finished tomato mass through a sieve.
10. Pour the jars with the resulting sauce, not reaching 2-3 cm to the top.
11. Sterilize the salad for half an hour, then roll up.

Pickled tomatoes with onions and butter is a versatile dish that can act not only as an addition to a side dish or meat. Based on such delicious homemade preparations, you can cook fragrant vegetable stew. And a small tablespoon added to borsch or tomato soup can dramatically change the taste, giving it spicy notes.

Do you love tomatoes as much as I do? If yes, then I offer a wonderful way to keep the fruits of your summer labors in an extremely tasty state for the whole winter.

The method is simple and complex at the same time, but the result exceeds expectations. First, about the difficulties.

1. Small tomatoes are needed. Very small. Preferably with a diameter of up to 5 centimeters.

If the tomatoes are larger, then you will have to cut them into two, or even into four parts.

2. You need a small onion. The smaller the better. If the diameter of the bulbs is more than 3-4 centimeters, then it will also have to be cut. And large onions will not just have to be cut, but finely chopped!

The cut ingredients do not affect the taste of the final product, but the aesthetics suffer

Cans for seaming, in my humble opinion, it is better to use 700 gram with a screw cap. Such packaging allows you to eat the contents in 1-2 approaches, which cannot but positively affect the number of cans in the refrigerator.

Now about simple.

Marinade. Everyone has their own, and invariably the most correct, opinion and recipe about the marinade. Arguing and saying: “Only this way and nothing else!” - I will not, but I must give an option.

For 1.5 liters of water:

2 table. tablespoons of salt (NOT IODIATED!)

4 table. spoons of sugar

Boil, cool to an acceptable temperature (50-60 degrees).

Pour in 0.5 cups (100 milliliters) of vinegar. I use grape or apple, and it has a lower concentration than table. Therefore, I take 50% more vinegar - 150 milliliters.

For each jar I put:

2 bay leaves

5 grains of black pepper

1 grain of allspice

2 cloves

I pour 3-4 tablespoons of boiled vegetable oil into the bottom of the jar. I use corn, but it does not matter - what you eat or like, then pour it.

I put the tomatoes and onions in layers in a STERILE (!) jar. How to sterilize jars is not necessary to tell?

I pour the marinade “up to the neck” and put it in a “water bath” for 10-12 minutes for pasteurization.

The lids are boiling.

Time has passed - I cover the jars with lids, take them out of the water and close the lids tightly.

I turn the jars over to check the tightness of the closure and leave to cool.

Cooled down - put on the far shelf in the closet for a couple of months. No, of course, you can eat it all in a week, if you can’t wait ... But it’s better to wait until late autumn or winter, and then it’s already ... With friends, with vodka, and with potatoes ...

P.S. You can add chopped bell peppers in addition to tomatoes and onions, but I just don’t like it in any form, and therefore I don’t put it in jars. And God help you!

P.P.S. Timing. For 6 jars it took me, starting with washing the tomatoes and jars, 2 hours. Not too much, right?

Step 1: Prepare the tomatoes.

Choose good, ripe and firm tomatoes, because looser ones are at risk of falling apart during cooking and you will end up with more tomato puree.
Rinse the selected tomatoes thoroughly with warm water. Dry with disposable towels and cut each tomato in half with a knife.

Step 2: prepare the bow.

Peel the onion from the husk, cut off all excess and rinse with cold water. For greater comfort when working with onions, I also recommend rinsing the knife with cold water. Cut the onions into thin rings.

Step 3: Marinate the tomatoes with vegetable oil.

Prepare the marinade. To do this, pour the required amount of water into a saucepan, add salt, cloves, black pepper and bay leaves. Boil everything, then remove from heat, pour in the vinegar and mix the resulting marinade well.


At the same time as your marinade is being prepared, arrange the spices in the jars, which are indicated in the list of ingredients, and then the tomato halves, alternating them with onion rings. Tomatoes must be placed in jars strictly cut-side down.
When the container is full, pour hot, almost boiling marinade over the tomatoes with onions and, covering the blanks with lids, place them in a large saucepan with hot water. Put everything on fire and sterilize the jars with blanks for 10 minutes. Attention: so that the bottom of the container does not crack, spread a kitchen towel in the pan, and then pour water into the same place and make jars with blanks.
After sterilization, pour into jars with tomatoes and onions 2 tablespoons vegetable oil. At the same time, if you have unrefined sunflower oil, then it must first be calcined.
Now change the lids to clean, boiled ones, and tightly close the jars with pickled tomatoes. Turn the blanks over to check the tightness of the lids, and then leave the tomatoes upside down to cool to room temperature.
Tomatoes marinated with vegetable oil after cooling should be stored in a dark, cool place.

Step 4: Serve marinated tomatoes with vegetable oil.

Serve tomatoes marinated with vegetable oil as a salad - appetizers, laying them on a hotel dish, or as a side dish on the same plate along with hot. In winter, such tomatoes to any table by the way.
Bon appetit!

You can also add any other spices of your choice, such as mustard seeds or garlic cloves.

If you harvest tomatoes in jars larger than one liter, then it will take longer to sterilize them, do not forget about it.

Summer is the time for preparations, the most delicious and fresh experiments and, of course, conservation. A favorite for many- you will lick your fingers: a recipe for the winter with sunflower oil retains many useful vitamins and minerals that tomatoes are famous for.

Tomatoes are a valuable and healthy vegetable that is loved and revered in many countries. They can be consumed fresh, cooked from them in delicious sauces, salads and appetizers, soups and main dishes. But most importantly, delicious and bright red tomatoes are harvested for the winter to enjoy them all year round! Tomatoes can be twisted whole or in pieces, assorted, in their own juice, with your favorite spices and herbs, in the form of salads and dressings. In one of our previous articles on conservation, we talked about how to make them presented in such quantity that you can choose a couple of your “crown” ones and delight your family and friends with them.

We have dedicated this article preparation of tomatoes with the addition of vegetable oil- a more delicate version of the snack is prepared with onions. If you like more spicy and savory snacks: make tomatoes with garlic for the winter you will lick your fingers in a liter jar - we will also tell you about this recipe in detail.

According to this recipe, we will prepare tomatoes for 9 cans at once, each with a volume of 1 liter. Therefore, all ingredients are taken at the rate of one serving of pickled yummy for 9 jars of finished product.

In preparation for the start of conservation, it is necessary to sterilize jars in advance, wash and dry vegetables, herbs, and peel onions.

Let's get to work - although this is not work, but a real pleasure!

1. We cut onion slices.
   
2. Place a sprig of fresh parsley in jars.
   
3. Also sliced cut the tomatoes, removing the core.
4. Layer vegetables in a jar.
   
5. Preparing our marinade: pour the required amount of water into a saucepan, add sugar, salt, vinegar.
6. Turn on the fire, stir and bring the solution to a boil.
7. We send the finished marinade to jars.
   
8. Above add one tablespoon of vegetable oil.
   
9. It remains to sterilize our jars: we cover the bottom of a large pot with a cotton towel, put the jars and cover with lids.
   
10. Fill the jars with water by two-thirds, bring to a boil and sterilize for 5-7 minutes.
    
11. We roll up the turnkey lids, turn the jars over and wait until they cool, after which we put them in a cool dark place.

Such tomatoes are tender, and even sweet, due to the addition of a large amount of sugar.

Fragrant cherry tomatoes in olive oil

If you have already tried pickled tomatoes up and down and want to try something unusual: make an Italian cherry tomato with olive oil and aromatic herbs. Such an appetizer will appeal to lovers of pasta and light gourmet snacks, since it can be used instead of the well-known overseas, or rather Mediterranean seasoning - sun-dried tomatoes.

Prepare fragrant ingredients for one jar of miracle snacks:

• 250 grams of ripe cherry tomatoes;
• one young onion;
• 2-3 spicy basil leaves;
• half a teaspoon of dry oregano;
• a pinch of salt;
• 3-4 cloves of garlic;
• a tablespoon of vinegar;
• olive oil;
• optionally and to taste - rosemary.

How to close cherry tomatoes in olive oil?

How to close tomatoes with garlic for the winter in a liter jar?

We continue to make preparations from tomatoes for the winter: you will lick your fingers with recipes that will help the hostesses realize the most appetizing ideas, and step-by-step instructions with photos will demonstrate the entire preservation process.

This unusual pickle we will cook from the minimum number of products. Crushed garlic particles make it unusual, so the tomatoes turn out as if sprinkled with a ball of snow.

For a liter jar of blanks you will need:

• one kilogram of tomatoes;
• chopped garlic- one tablespoon;
• nine percent vinegar- 2 tablespoons;
• sugar- one and a half tablespoons;
• salt- two tablespoons.

Marinating delicious tomatoes with garlic for the winter

1. Since we have a one-liter jar for seaming, we choose small, strong tomatoes so that they do not wrinkle and fall apart.
2. We wash the tomatoes and lay them in a clean, sterilized jar.
   
3. Pour hot water into jars, insist 20 minutes and drain the resulting liquid into a saucepan.
4. Preparing the brine: add sugar and salt to the liquid.
5. Grate peeled garlic or pass it through a press.
   
6. We send garlic, vinegar and hot marinade into jars.
7. We roll up the tomatoes with sterilized lids and hide a delicious roll in stocks. It will come in handy for your winter table.

How to prepare sweet tomatoes: recipes for delicious preservation

Tomatoes are unique vegetables that can be prepared in various variations and unexpected combinations. For example, you can pickle sweet tomatoes for the winter: the recipes are simple and clear, and the preparations are so tasty that you are unlikely to stop at two or three tomatoes when you open a jar.

Sweet tomatoes for the winter royal

These delicious tomatoes turn out to be simply divinely delicious, so they are not ashamed to be served at the royal table.

For 3 liter jars you will need:

• small ripe tomatoes, how much to fit in jars;
• dill umbrellas;
• carnation a - 4 jokes;
• allspice- 4 pieces;
• hot pepper pod;
• Bay leaf- 3 pieces;
• Bulgarian pepper;
• sugar;
• salt;
• vinegar.

Prepare the tomatoes: wash and pierce with a toothpick. We sterilize the jars and put dill, spices, 2 hot pepper rings, half a bell pepper and tomatoes in them. Fill with boiling water and wait until the water cools down. Drain the water and put chopped garlic, a teaspoon of salt, a teaspoon of vinegar and half a glass of sugar in jars. Fill with boiling water and roll up the lids.

Tomatoes marinated with honey and onions

In this recipe, you will find one rather unusual ingredient for preservation - honey. However, tomatoes, honey and onions are great combinations.

For a portion of an unusual workpiece, take:

• 2 kilograms of cream tomatoes;
• 200 grams Luke;
• 50 grams salt;
• 50 grams apple cider vinegar;
• 100 grams sweet fragrant honey.

1. We prepare tomatoes and jars for preservation.
2. Cut the onion into wide rings and put in a jar in layers: tomatoes - onions, tomatoes - onions, etc.
3. Marinade: Dissolve salt and vinegar in one liter of water, then bring to a boil.
4. Add honey and pour the marinade into jars.
5. We cork the jars with lids and a seaming key.

Pickle for tomato per 1 liter of water - how much salt and sugar and vinegar?

When you harvest tomatoes, it is important to make the right brine in which you will marinate these tomatoes. After all, the taste and nutritional qualities of the future harvest depend on the quality and composition of the marinade.

For one liter of boiling water prepare:

• one tablespoon salt;