How to pickle tomatoes in 3 liter jars. Tomatoes marinated for the winter: recipes with photos

Tomatoes marinated with carrot tops.

Ingredients:

1.5-1.8 kg of tomatoes
6-8 sprigs of carrot tops

For marinade:

1.5 liters of water
200 g sugar
90 g salt
40 ml 9% vinegar

Cooking method:

Before marinating tomatoes, carrot tops must be washed, tomatoes pierced. Put a part of the tops on the bottom of the jars, put the tomatoes on top and cover with the remaining tops. Fill jars with boiling water, leave to cool. Then drain the water, measure its volume and use to prepare the marinade. Add salt, sugar to the water, bring to a boil. Pour in the vinegar, remove from heat and immediately pour the boiling marinade into the jars. Roll up, turn over and wrap until cool.

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Tomatoes in red currant juice.

Ingredients:

1.5-1.7 kg of tomatoes
tarragon and basil greens,
3-4 peas of allspice

For marinade:

1 liter of water
300 ml juice
50 g salt, 50 g sugar

Cooking method:

Before pickling tomatoes, they need to be pierced, put in jars, shifting with herbs, add allspice. Pour boiling water, leave for 15 minutes, then drain the water. For the marinade, bring water with salt, sugar to a boil, add red currant juice. Pour boiling marinade over tomatoes. Banks roll up, turn over and wrap until cool.

Ingredients:

small tomatoes
spices to taste

Cooking method:

Pierce the tomatoes with a toothpick in several places, put in sterilized jars, add spices to taste. Pour salt into each jar: in a jar of 3 l - 50 g, 2 l - 30 g, 1 l - 20 g. Pour boiling water over the tomatoes and sterilize: jars of 3 l - 20 min, 2 l - 15 min, 1 l - 10 min. Banks roll up, turn over and let cool. Pickled tomatoes prepared according to this recipe will be ready to eat in a month.

Ingredients:

1.3-1.4 kg of tomatoes
180-200 g red currants
3-4 leaves of black currant and

For brine:

1 liter of water
100 g sugar
20 g salt

Cooking method:

To pickle tomatoes for the winter, they need to be pierced in several places. Wash currant thoroughly. Put currant and cherry leaves at the bottom of the jars. Put the tomatoes on top, sprinkling with red currants. Fill jars with boiling water to the top, leave for 15 minutes. Then drain the water, measure the volume, add salt, sugar and bring to a boil. Pour boiling brine over tomatoes. Banks roll up, turn over and wrap until cool.

Ingredients:

1-1.2 kg tomatoes
300-400 g sour
5-6 black currant leaves
15 g garlic

For marinade:

1 liter of water
100 g sugar
30 g salt
5-6 allspice peas
3-4 cloves
5 g mustard seeds
1 bay leaf

Cooking method:

Put currant leaves and garlic at the bottom of prepared jars. Arrange tomatoes on top, sprinkle with gooseberries. Pour boiling water, leave for 15 minutes, then drain the water. For the marinade, boil water with spices, add salt and sugar. Pour hot marinade into jars, roll up, turn over and wrap until cool.

Ingredients:

40 g garlic

For marinade:

1.5 liters of water
45 g salt
75 g sugar
10-15 ml 9% vinegar

Cooking method:

To prepare pickled tomatoes for the winter according to this recipe, they need to be put in a jar, pour boiling water, leave for 10 minutes. Then drain the water. Pass the garlic through a press, put on the tomatoes. For the marinade, bring water to a boil, add salt and sugar. Pour the boiling marinade into a jar, add vinegar and immediately roll up. Turn the jar upside down and leave to cool completely.

See how appetizing tomatoes marinated for the winter look in these photos:

This video shows how to pickle tomatoes at home:

Tomatoes marinated in grape juice.

Ingredients:

1.2-1.4 kg of tomatoes
5-6 leaves of grapes and blackcurrant
spicy herbs to taste

For marinade:

500 ml water
500 ml grape juice
30 g salt
20 g sugar
2-3 cloves
3-4 peas of allspice

Cooking method:

Put prepared tomatoes, leaves and spicy greens in jars. For the marinade, mix water, juice, spices, salt and sugar, bring to a boil. Pour the boiling marinade over the tomatoes. Sterilize 1 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Tomatoes in apple juice.

Ingredients:

2 kg tomatoes
10 g fresh hot pepper
2-3 cloves, a pinch of cinnamon

For marinade:

1 l apple juice
30 g salt

Cooking method:

Put the tomatoes in jars, shifting with chopped hot peppers and leaves, add spices. Pour boiling water over the jars, leave for 15-20 minutes, then drain the water. Add salt to apple juice and bring to a boil. Pour boiling marinade over tomatoes. Banks roll up, turn over and wrap until cool.

Ingredients:

2 kg tomatoes
blackcurrant and lemongrass leaves
4 allspice peas
3 black peppercorns

For marinade:

1 l apple juice
50 g honey
60 g salt

Cooking method:

To make pickled tomatoes according to this recipe delicious, they must be thoroughly washed, pierced from the side of the stem. Place in sterilized jars, shifting with leaves, add spices. For the marinade, bring apple juice with honey and salt to a boil. Pour boiling marinade over tomatoes. Banks of 1 l. sterilize for 15-20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

2 kg tomatoes
100 g beets
50 g carrots
50 g onion
20 g garlic
10 g fresh hot pepper
dill umbrella

For marinade:

1.2-1.3 liters of water
75 g sugar
60 g salt
50 ml 9% vinegar

Cooking method:

To prepare pickled tomatoes in a jar according to this recipe, the tomatoes must be thoroughly washed, pierced from the side of the stem. Cut beets into semicircular slices, carrots into slices, onions into rings, garlic into slices, hot peppers into rings. Place the prepared vegetables in a sterilized 3-liter jar, add an umbrella of dill, pour boiling water, leave to cool. Then drain the water and bring to a boil again. Pour salt, sugar into the jar, pour boiling water and vinegar, immediately roll up. Then turn over and wrap until completely cool.

Ingredients:

2 kg tomatoes
5-6 young cherry branches with leaves

For marinade:

1 liter of water
30 g salt
50 g sugar
20 ml 9% vinegar

Cooking method:

To pickle tomatoes according to this simple recipe, they must first be pierced. Scald cherry branches with leaves with boiling water. Place tomatoes and twigs in sterilized jars. To prepare a marinade for tomatoes pickled for the winter, you need to add salt and sugar to the water, bring to a boil, pour in the vinegar and remove from heat. Pour tomatoes with hot marinade and sterilize: jars of 1 liter - 15 minutes, 2 liters - 20 minutes, 3 liters - 25 minutes. Banks roll up, turn over and wrap until cool.

Ingredients:

1.7-1.8 kg of tomatoes
garlic
dill umbrella

For marinade:

1.4-1.5 liters of water
30 g salt
75 g sugar
50 ml vodka

Cooking method:

The ingredients for this winter pickled tomatoes recipe are for a 3 liter jar. Spices and herbs can be added as desired, but they are not provided for in this recipe.

Put garlic and dill at the bottom of a sterilized jar. Wash the tomatoes, pierce with a wooden skewer from the side of the stalk, put the jar, pour boiling water, leave for 10-15 minutes. Then drain the water, add salt, sugar, bring to a boil. Pour boiling marinade over tomatoes, pour in vodka. Roll up the jar immediately, turn over and wrap until cool.

Ingredients:

1.8 kg tomatoes
40 g garlic
2 sheets of horseradish
blackcurrant and cherry leaves
1 dill umbrella

For marinade:

1 liter of water
70 g honey
30 g salt
2-3 cloves
3-4 peas of allspice

Cooking method:

To prepare delicious pickled tomatoes for the winter according to this recipe, garlic must be cut into cubes. Stuff the tomatoes with garlic and put in jars, shifting with horseradish leaves, currants and cherries, add a dill umbrella. Pour boiling water over the jars, leave for 15 minutes, then drain the water and use to prepare the marinade. Add spices, salt and honey to the water, bring to a boil. Pour boiling marinade over tomatoes. Sterilize 1 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Tomatoes with garlic.

Ingredients:

2 kg tomatoes
40 g garlic
1 dill umbrella

For marinade:

1 liter of water
50 g salt
150 g sugar
40 ml 9% vinegar
7-8 cloves
7-8 peas of black and allspice

Cooking method:

Cut the stalk from the tomatoes, put a clove of garlic or half of it in its place. Fill the jar with prepared tomatoes, put an umbrella of dill on top, pour boiling water and leave for 15-20 minutes. Then drain the water. For the marinade, add spices, salt, sugar to the water, bring to a boil, pour in the vinegar and remove from heat. Pour hot marinade over tomatoes. Banks roll up, turn over and wrap until cool.

Tomatoes marinated with cherry plum.

Ingredients:

1-1.2 kg tomatoes
250-300 g sour cherry plum
10 g fresh hot pepper
4 leaves of cherries and black currants
2-3 sprigs of dill

For marinade:

1.2-1.5 liters of water
50 g salt
70 g sugar
4 allspice peas

Cooking method:

Wash the tomatoes, put in a 3-liter jar, sprinkling with cherry plum, hot pepper rings, leaves and dill. Pour boiling water, leave for 20 minutes, then drain the water and use to prepare the marinade. Bring water to a boil, add allspice, salt and sugar. Pour the boiling marinade over the tomatoes. Roll up a jar of tomatoes pickled for the winter, immediately roll up, turn over and wrap until cool.

Ingredients:

1.3-1.5 kg of tomatoes
500 g firm plums
100 g onion
15 g garlic
2 bay leaves
1 horseradish sheet
1 dill umbrella
5 peas of black and allspice

For marinade:

1 liter of water
40 g salt
100 g sugar
100 ml 9% vinegar

Cooking method:

Tomatoes and plums pierce with a toothpick in several places. Onion cut into rings. At the bottom of the jar put a horseradish leaf, garlic, dill, bay leaf and pepper. Put the tomatoes on top, shifting the plums and onions. Pour boiling water, leave for 15 minutes. Then drain the water, measure its volume and use to prepare the marinade. Add salt, sugar to the water, bring to a boil, pour in the vinegar and remove from heat. Pour the boiling marinade into a jar, immediately roll up, turn over and wrap until cool. Tomatoes pickled according to this simple recipe are very tasty and fragrant.

Ingredients:

1.2-1.4 kg of tomatoes
200-400 g
100 g onion
1 sprig of basil
3-4 cloves
5-6 allspice peas

For marinade:

1 liter of water
50 g salt
100 g sugar
25 ml 9% vinegar

Cooking method:

Before pickling tomatoes for the winter, they need to be pierced. Remove the grapes from the brush. Onion cut into rings. Put prepared products in a jar, add basil and spices, pour boiling water for 15-20 minutes. Then drain the water, measure its volume and use to prepare the marinade. Add salt, sugar to the water, bring to a boil, pour in the vinegar and remove from heat. Immediately pour the marinade into jars, roll up, turn over and wrap until cool.

Ingredients:

2 kg tomatoes
200 g young grape leaves

For marinade:

1 liter of water
100 g sugar
30 g salt

Cooking method:

Wash the grape leaves, cut off the branches at the base. Pierce the tomatoes from the side of the stalk, put in a jar, shifting with grape leaves. Pour boiling water into the jar to splash a little, and leave for 15 minutes. Drain the water and repeat the procedure. For the marinade, add salt, sugar to the water, bring to a boil. Pour the boiling marinade over the tomatoes. Roll up the jar immediately, turn it over and wrap it until it cools.

Ingredients:

600-800 g tomatoes
2-3 marigold flowers
15 ml 9% vinegar

For marinade:

1 liter of water
30 g salt
50 g sugar

Cooking method:

The ingredients are for a 1 liter jar. Place marigolds and tomatoes in a jar, pour boiling water over, leave for 15 minutes. Then drain the water and use to prepare the marinade. Add salt, sugar to the water, bring to a boil. Pour boiling marinade over tomatoes, add vinegar. Sterilize the jar for 10-15 minutes. Then roll up, turn over and wrap until completely cool.

Pickled Peeled Tomatoes.

Ingredients:

1.2-1.5 kg small tomatoes

For marinade:

1-1.2 kg large tomatoes
30 g salt
1 bay leaf
3-4 peas of black and allspice
dried basil and dill to taste

Cooking method:

Before you pickle tomatoes for the winter, you need to make shallow cruciform cuts on them. Dip them in boiling water for 1-2 minutes, then immediately place them in cold water, remove and peel. Put prepared tomatoes in jars. Cut large tomatoes, put in a saucepan, boil until smooth. Then rub the mass through a sieve, add salt, spices, bring to a boil. Put the hot tomato mass into jars with tomatoes, filling all the voids, and sterilize: jars with a volume of 0.5 l - 8-10 minutes, 1 l - 12-15 minutes. Then roll up, turn over and let cool.

Tomatoes in own juice.

Ingredients:

2 kg small tomatoes

For marinade:

1.8 kg large overripe tomatoes
30 g garlic
fresh hot pepper to taste
30 g salt
10 g sugar
carnation
ground black pepper to taste

Cooking method:

To prepare pickled tomatoes according to this recipe, they need to be pierced and put into jars. Pour boiling water, leave for 20-30 minutes, then drain the water, measure its volume. Grind large tomatoes, garlic and hot peppers with a blender. If the tomato mass turned out to be less than the volume of water drained from the can of tomatoes, dilute it with boiling water to the desired volume. Add salt, sugar, spices and bring to a boil. Pour the hot tomato mass into jars with tomatoes so that there are no voids left, and sterilize: jars with a volume of 0.5 l - 10 minutes, 1 l - 15 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1.5 kg firm tomatoes

For marinade:

1.5 kg tomatoes
200-300 g
50 g garlic
50 g horseradish
100 g sugar
60 g salt

Cooking method:

Before pickling tomatoes in a jar, dense tomatoes must be pierced in several places, put in sterilized jars. For marinade, grind tomatoes, bell peppers, garlic and horseradish with a blender or meat grinder. Bring the mass to a boil, add salt, sugar, boil for 1 minute. Pour boiling marinade into jars and sterilize: 0.5 l jars - 10 min, 1 l - 15 min. Then roll up, turn over and wrap until cool.

Ingredients:

1 kg tomatoes
200 g bell pepper
60 g garlic
60 g parsley and dill
25-30 g fresh hot pepper
5 g ground black pepper
50 ml vinegar
a pinch of salt

For marinade:

1 liter of water
80 g sugar
50 g salt
15 ml 9% vinegar

Cooking method:

For this recipe for delicious pickled tomatoes for the winter, Bulgarian and hot peppers need to be seeded. Grind the peeled peppers, garlic and herbs with a blender or meat grinder. Add salt, ground black pepper and vinegar, leave for 1 hour. Thoroughly wash dense tomatoes, cut out the stalk and part of the pulp adjacent to it. Place the stuffing from chopped vegetables into the formed recess. Place stuffed tomatoes tightly in liter jars. For the marinade, boil water with salt and sugar, pour in vinegar and remove from heat. Pour boiling marinade over tomatoes. Banks roll up and wrap until cool. Larger jars need to be sterilized.

Halves of tomatoes in a sweet marinade.

Ingredients:

1.7-2 kg of tomatoes
30 g garlic
2-3 sprigs of dill
3-4 leaves of currant and cherry
1 bay leaf
5-6 allspice peas

For marinade:

1 liter of water
170 g sugar
30 g salt
70 ml 9% vinegar

Cooking method:

Before pickling tomatoes for the winter in jars, they need to be cut in half, put in jars, shifting with garlic, herbs and leaves, add spices. Pour boiling water and leave for 20 minutes, then drain the water and use to prepare the marinade. Add salt, sugar to it, bring to a boil, pour in vinegar and remove from heat. Pour boiling marinade over tomatoes. Banks roll up, turn over and wrap until cool.

Quartered tomatoes.

Ingredients:

1.2-1.4 kg of tomatoes
100 g onion
25 g garlic
30 ml vegetable oil
2 sheets of horseradish
2 sprigs of parsley and dill

For marinade:

1 liter of water
70 g sugar
30 g salt
50 ml 9% vinegar
4-5 peas of black and allspice
1 bay leaf

Cooking method:

This recipe for pickled tomatoes for the winter is designed for 2 jars of 1 liter. At the bottom of the jars, lay a sheet of horseradish, a sprig of parsley and dill, a couple of cloves of garlic. Top with quartered tomatoes and onion rings. For the marinade, add spices, salt and sugar to the water, bring to a boil, pour in the vinegar and remove from heat. Pour boiling marinade over tomatoes, pour a little oil on top. Sterilize jars for 15 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1 kg tomatoes
200 g onion
2 bay leaves
2-4 cloves
3-6 allspice peas

For marinade:

1 liter of water
40 g salt
60 g honey
30 ml 9% vinegar

Cooking method:

Before quickly marinating the tomatoes, they need to be cut in half, the onion cut into rings. Put spices at the bottom of sterilized jars. Arrange the tomatoes on top, arranging the onion rings. Dissolve salt and honey in boiling water, pour in vinegar and remove from heat. Pour boiling marinade over tomatoes. Sterilize 1 liter jars for 7-10 minutes. Then roll up, turn over and let cool.

Ingredients:

1.2-1.5 kg of tomatoes
100 g onion
6-8 allspice peas
2 bay leaves
30 ml vegetable oil
10 ml 9% vinegar

For marinade:

1 liter of water
70 g salt
50 g sugar

Cooking method:

This recipe for pickled tomatoes is designed for 2 jars of 1 liter. Dense tomatoes cut in half, onion cut into rings. Put the tomatoes in sterilized jars, sprinkling with onion rings and spices. Add 15 ml of vegetable oil to each jar. Mix all marinade ingredients and bring to a boil. Pour boiling marinade into jars, add 5 ml of vinegar to each, immediately roll up, turn over and wrap until cool.

Pickled tomatoes without vinegar.

Ingredients:

1.5-1.8 kg of tomatoes
2 bay leaves
3-5 black peppercorns

For brine:

1 liter of water
60 g salt

Cooking method:

To prepare pickled tomatoes, put them in jars, add bay leaves and peppercorns. For brine, add salt to water, bring to a boil. Pour boiling brine over tomatoes. Sterilize jars with a volume of 1 liter - 10-12 minutes, 2 liters - 15-25 minutes, 3 liters - 25 minutes. Roll up immediately, turn over and wrap until cool.

Pickled tomatoes with carrots and onions.

Ingredients:

1.2-1.4 kg of tomatoes
100 g carrots
100 g onion
100 g bell pepper
10 g of parsley and dill
10 g horseradish root
15 g garlic
5 g fresh hot pepper
Bay leaf
black and allspice peas to taste

For marinade:

1-1.2 liters of water
40 g salt
50 g sugar
40 ml 9% vinegar

Cooking method:

At the bottom of a 3-liter jar put chopped horseradish root and greens. Put the tomatoes on top, shifting with onion rings, bell peppers and carrot slices. Add garlic, chopped hot peppers and spices. Pour boiling water over the jar, leave to cool completely. Then drain the water, add salt, sugar, bring to a boil, pour in the vinegar and remove from heat. Pour boiling marinade over vegetables. Roll up the jar, turn over and wrap until cool.

Ingredients:

1.5 kg tomatoes
500 g onion
500 g bell pepper
20 g garlic
5 black peppercorns

For marinade:

1 liter of water
45 g salt
75 g sugar
60 ml 9% vinegar
15 ml vegetable oil

Cooking method:

Before pickling tomatoes according to this recipe, they need to be cut into 2-4 parts. Cut the onion and bell pepper into rings, crush the garlic cloves. In a sterilized jar, lay out the layers of tomatoes, bell peppers and onions. Add garlic and black peppercorns. For the marinade, combine all ingredients, except vinegar, bring to a boil. Pour in the vinegar and remove from heat. Pour hot marinade over vegetables. Sterilize 1 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

600-800 g tomatoes,
100 g onion
parsley and dill
30 g salt
25 g sugar
10 g gelatin
15 ml vegetable oil
15 ml 9% vinegar

Cooking method:

To cook delicious pickled tomatoes, they need to be cut into quarters, put in a liter jar, sprinkled with chopped herbs and onion rings. Pour salt, sugar, gelatin, pour vinegar, oil and pour boiling water. Cover the jar with a lid and sterilize for 15 minutes. Then roll up, turn over and let cool.

Ingredients:

1.5 kg tomatoes

For filling:

1 liter of water
70 g sugar
40 g salt
15 g gelatin
1 bay leaf
2-4 peas of black and allspice

Cooking method:

Before pickling tomatoes in jars, gelatin should be poured with a small amount of boiled water, left for 1 hour. Cut the tomatoes into slices, put in prepared jars. Add spices, salt, sugar to the remaining water, bring to a boil. Remove from heat, pour in the swollen gelatin, stir until it dissolves. Pour the filling into jars and sterilize: 0.5 l jars - 7-10 min, 1 l - 10-15 min. Then roll up, turn over and let cool.

Microwave marinated tomatoes.

Ingredients:

600-650 g tomatoes
1 bay leaf
3 peas of black and allspice
400-500 ml water
30 g salt
40 g sugar
15 ml 9% vinegar

Cooking method:

The ingredients for this recipe for winter pickled tomatoes with vinegar are for a 1 liter jar. Pierce tomatoes in several places, put in a sterilized jar along with spices. Pour salt, sugar and pour boiling water, without adding 2 cm to the neck of the jar. Put the jar in the microwave oven for 5-7 minutes at maximum power. During this time, the liquid in the jar should boil. If this does not happen, keep the jar in the oven until the water boils. As soon as the liquid boils, remove the jar, pour in the vinegar and immediately roll up. Then turn the jar upside down and wrap until cool.

Pickled cherry tomatoes with onions.

Ingredients:

1 kg cherry tomatoes
150-200 g onions
10 g chili pepper

For marinade:

500 ml water
20 g salt
20 g sugar
15 ml 9% vinegar

Cooking method:

To prepare pickled tomatoes with vinegar according to this recipe, onion and chili peppers need to be cut into rings, put on the bottom of the jars. Put the tomatoes on top, pour boiling water, leave for 10-15 minutes. Then drain the water, add salt, sugar to it, bring to a boil, pour in the vinegar and remove from heat. Pour boiling marinade over tomatoes. Banks roll up, turn over and wrap until cool.

Ingredients:

1.5-1.7 kg of tomatoes
spices and herbs to taste

For marinade:

1 liter of water
30 g salt
50 g sugar
30 ml 9% vinegar

Cooking method:

To prepare tomatoes marinated with vinegar, put them in sterilized jars, add spices and herbs to taste. Pour boiling water to the top, leave for 20 minutes. Then drain the water, measure its volume and use to prepare the marinade. Add salt, sugar to the water, bring to a boil, pour in the vinegar and remove from heat. Pour marinade into jars. Roll up immediately, turn over and wrap until cool.

Ingredients:

1.2 kg tomatoes
5 garlic cloves
2-3 sprigs of dill

For marinade:

1 liter of water
150 g sugar
30 g salt
40 ml 9% vinegar
3-4 peas of allspice
2 cloves
1 bay leaf
a pinch of cinnamon

Cooking method:

Put the tomatoes in jars, shifting chopped garlic and dill. Pour boiling water, leave for 15 minutes. Then drain the water, measure its volume and use to prepare the marinade. Add spices, salt and sugar to the water, bring to a boil, pour in the vinegar and remove from heat. Pour boiling marinade over tomatoes. Banks roll up, turn over and wrap until cool.

Ingredients:

1.5-2 kg small tomatoes
200 g onion
spices to taste

For marinade:

1-1.2 liters of water
150 g sugar
60 g salt
30 ml 9% vinegar

Cooking method:

Before pickling tomatoes for the winter in jars, tomatoes must be pierced. Onion cut into rings. Put vegetables and spices in a 3-liter jar, pour boiling water over and leave for 20 minutes. Then drain the water, add salt and sugar to it, bring to a boil. Pour in the vinegar and remove from heat. Pour boiling marinade over vegetables. Roll up the jar immediately, turn it over and wrap it until it cools.

Ingredients:

1.5-1.8 kg of tomatoes
70-100 g onions
50 g celery greens
20 g garlic

For marinade:

1 liter of water
60 g salt
30 g sugar
35 ml 9% vinegar
7-8 black peppercorns

Cooking method:

Pierce the tomatoes. Onion cut into rings. Put the tomatoes, garlic cloves, onion and celery sprigs in a jar. Pour boiling water, leave for 15-20 minutes, then drain the water. For the marinade, bring to a boil water with salt, sugar and pepper. Pour in the vinegar and remove from heat. Pour hot marinade over vegetables. Banks roll up, turn over and wrap until cool.

Ingredients:

2-2.5 kg of tomatoes
50 g garlic
5 g mustard seeds
6-7 allspice peas
dill greens to taste

For marinade:

1.2-1.5 liters of water
50 g salt
125 g sugar
50 ml 9% vinegar

Cooking method:

Put the tomatoes tightly in a 3-liter jar, shifting with garlic and dill, add mustard and allspice. Pour boiling water, cover the jar with a lid and leave to cool completely. Then drain the water, add salt and sugar to it, bring to a boil, pour in the vinegar. Pour hot marinade over tomatoes. Roll up the jar, turn it over and wrap it well until it cools completely.

See photos of pickled tomatoes prepared according to the recipes presented on this page:

Tomatoes with citric acid.

Ingredients:

1.5-2 kg of tomatoes
15 g garlic
5-6 black peppercorns
3-4 cloves

For marinade:

1.2-1.5 liters of water
50 g salt
100 g sugar
8 g citric acid

Cooking method:

To prepare tomatoes marinated with citric acid, put them tightly in a 3-liter jar, shifting with garlic, add cloves and pepper. Pour boiling water, leave to cool. Then drain the water, add salt, sugar and citric acid to it, bring to a boil. Pour boiling marinade over tomatoes. Roll up the jar, turn over and wrap until cool.

Fragrant Tomatoes.

Ingredients:

1.2-1.5 kg of tomatoes
30 g celery greens
2 sheets of horseradish
5-6 leaves of blackcurrant and cherry
pepper to taste

For marinade:

1 liter of water
30 g salt
75 g sugar
8 g citric acid

Cooking method:

Pierce the tomatoes with a wooden skewer. At the bottom of the prepared jars put the leaves scalded with boiling water, celery greens and pepper. Fill jars with tomatoes. Prepare a marinade from the indicated ingredients. Pour boiling marinade into jars, cover them with lids and sterilize: 1 liter jars - 7-10 min, 2 l - 10-15 min, 3 l - 15-20 min. Then roll up the banks, turn over and wrap until cool.

Ingredients:

1.5-1.8 kg of tomatoes
15 g garlic
2-3 sprigs of basil
50 g salt
150 g sugar
8 g citric acid

Cooking method:

For this citric acid marinated tomato recipe, place the tomatoes tightly in a 3-liter jar, shifting with garlic and basil. Pour salt, sugar and citric acid, pour boiling water to the top. Sterilize the jar for 15-20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1.5-2 kg of tomatoes
100 g onion
100 g bell pepper
15 g garlic
1 dill umbrella

For marinade:

1 liter of water
30 g salt
50 g sugar
5 g citric acid
4-5 black peppercorns
2 bay leaves

Cooking method:

Cut the onion and bell pepper into rings. Put the tomatoes in sterilized jars, shifting with onions and bell peppers, add garlic and dill. Pour boiling water into jars, leave for 10 minutes, then drain the water. For the marinade, bring water with spices to a boil, add salt, sugar, citric acid. Pour boiling marinade over vegetables. Banks roll up, turn over and wrap until cool.

The video "Pickled Tomatoes" shows how to make delicious homemade preparations:

Stuffed green tomatoes.

Ingredients:

1.5 kg green tomatoes
100 g carrots
30 g garlic
20 g fresh hot pepper
2 bay leaves
5-6 allspice peas
8-10 black peppercorns

For marinade:

1 liter of water
60 g salt
60 g sugar
30 ml 9% vinegar

Cooking method:

Grate carrots on a fine grater and mix with chopped hot pepper and garlic passed through a press. Wash green tomatoes thoroughly, cut out the stalk and part of the pulp adjacent to it. Fill the cavity with the carrot mixture. Carefully place stuffed tomatoes in sterilized jars, add spices. Prepare a marinade from the indicated ingredients, pour into jars. Cover them with lids and sterilize: jars of 1 liter - 15 minutes, 2 liters - 25 minutes. Then roll up and wrap until cool. Jars of stuffed green tomatoes marinated for the winter should not be turned over.

Pickled green tomatoes.

Ingredients:

1.5-1.8 kg green tomatoes
20 g garlic

For marinade:

1 liter of water
30 g salt
40 g sugar
100 ml 9% vinegar
2-3 bay leaves
8 black peppercorns

Cooking method:

To prepare pickled green tomatoes according to this recipe, they need to be blanched in boiling water in small portions for 20-30 seconds. Then transfer to prepared jars, add garlic. For the marinade, bring water to a boil, add salt, sugar, spices, boil for 1 minute. Pour in the vinegar and remove from heat. Pour over the marinade immediately. Banks roll up, turn over and wrap until cool.

Ingredients:

1 kg green tomatoes
20 g fresh hot pepper
Bay leaf
10 black peppercorns
6 allspice peas

For marinade:

1 liter of water
60 g salt
50 g sugar
40 ml 9% vinegar

Cooking method:

This recipe for pickled green tomatoes for the winter will appeal to those who love spicy snacks. At the bottom of the prepared jar you need to put spices. Top with quartered green tomatoes and finely chopped hot peppers. Pour boiling water over the jar, leave for 10 minutes. Then drain the water, add salt, sugar, bring to a boil. Remove from heat and pour in vinegar. Pour hot marinade over tomatoes. Roll up the jar, turn it over and wrap it until it cools completely.

See how appetizing pickled green tomatoes look in these photos:

It is difficult to imagine a hostess who would give up the idea of pickling tomatoes. Pickled tomatoes for the winter are one of the most delicious sunsets - along with pickles and lecho salad. How to pickle tomatoes - you will learn from our section, and perhaps you yourself will give a recipe for pickled tomatoes for the winter.

How to pickle tomatoes? First of all, you need to carefully select vegetables worthy of conservation. These should be strong tomatoes of approximately the same size - for a more uniform and successful preservation.

How to pickle tomatoes - whole or chopped - is up to the hostess, looking at the size of the vegetables. Large, of course, it is better to cut.

To avoid unpleasant consequences in the form of an "explosion" of cans, such common methods as pasteurization and sterilization are used. Also use multiple fills.

A variety of spices are suitable for tomatoes - bitter red pepper, dill and parsley, cherry and currant leaves, as well as tarragon, bay leaf and black peppercorns.

Recipe for pickled tomatoes for the winter

The recipe for pickled tomatoes for the winter is up to you. There are recipes for harvesting spicy and spicy tomatoes, monozakat tomatoes and in the composition. There are very simple recipes for pickled tomatoes, and there are those with a “twist” that require a little more effort and attention.

The easiest recipe for pickled tomatoes like this for the winter. Tomatoes are washed and pricked near the stalk (for example, with a toothpick so that the fruits crack from boiled water). The jars are sterilized, the necessary spices, herbs are laid out on the bottom, tomatoes are placed on top and poured with boiling water. Banks are covered with lids and left for a third of an hour. Drain the water, add sugar and salt, bring to a boil. A tablespoon of essence is added to each jar, boiling marinade is poured in and rolled up. Then they act traditionally - turning over the cans, wrapping and cold cooling.

Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various dishes and side dishes as a snack.

Hello my dear readers. You preserve according to my recipes and have been asking for a long time to tell you how I close pickled tomatoes for the winter. I'm sorry, there were no photos. So I got together and, so to speak, captured the process.

I will describe, as always, several recipes, they are all similar, deserve attention and praise. Lately I have closed 1.5 and 2 liter jars to open and eat once. That's why I use the marinade recipe. I close without sterilization, that is, I fill it with boiling water 2 times, for the third time with marinade. Tomatoes are slightly sweet, very tasty, just overeating and a great snack.

It turns out delicious if you add apple slices of the Antonovka variety. The taste is extraordinary. Try adding 1 chopped apple to a 3 liter sample jar.

What tomatoes to choose for preservation?

For blanks, small tomatoes are required, they should easily pass into the neck of the jar, fill it well when shaken. The peel on vegetables is quite dense, otherwise it will immediately burst from boiling water. For the same reason, overripe and soft tomatoes, with dents, will not work; it is better to put them on the sauce. But you shouldn't take greenish ones either. You can not close together tomatoes of different degrees of ripeness. There are recipes for green tomatoes.

There should be no signs of rot, gray spots and areas eaten by insects. One such fruit can spoil the whole jar.

The ideal variety for preservation is cream, and one “caliber”. Canned cherry tomatoes look beautiful in jars. It is not necessary to take only red tomatoes, a mix with yellow ones looks bright and interesting.

How to preserve pickled tomatoes for the winter

It all starts with washing the jars and the tomatoes themselves. The safety of the blanks directly depends on the thoroughness of this procedure. If you can preserve tomatoes without sterilization, then be sure to steam the jars and lids before laying the vegetables, if with sterilization, then it is enough to wash the container thoroughly with soda.

Pickling provides long-term storage due to two factors: vinegar and heat treatment. She needs special attention.

The method without sterilization with double filling with boiling water and holding is more suitable for three-liter jars and large batches of conservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. So that they do not burst during heat treatment, it is enough to chop the vegetables several times near the “top”.

Ingredients

5 kg of tomatoes;
3 heads of garlic;
1 bay leaf per jar;
black peppercorns.

At your own discretion, you can add parsley, onion rings, sweet pepper.

I won’t say for sure which way out, it depends on the size of the tomatoes themselves and the cans. I got 4 cans of 2 liters. The marinade was cooked from 3 liters of water.

To prepare the marinade for 1 liter of water:

salt - 1 tablespoon;
sugar - 3-5 tablespoons of sugar (I add 3, for more sweetness you need 4-5 tablespoons);
vinegar 9% - 50-60 ml.

Method number 1 without sterilization

The recipe is simple, and the tomatoes turn out delicious, you can’t drag them by the ears. The blanks will quietly stand in the pantry or closet for a year. The main thing is that sunlight does not fall on them.

Method number 2 with sterilization

Spread the spices over the washed jars and lay the tomatoes tightly.
Boil the marinade from water, the required amount of salt and sugar with vinegar. When it boils well, fill them with jars. Cover with lids, but do not roll up.
Sterilize the container with tomatoes for 15-20 minutes in a saucepan with water. Be sure to put a towel at the bottom of the pan and put jars of tomatoes. Pour hot water up to the level of the “shoulders” of the cans. Do not let it boil violently, otherwise it may get inside them. Time to note from the moment of boiling.
Carefully remove hot jars from the water, cork.
Put them upside down, cover with a woolen blanket or something warm until they cool completely for about a day.
Then you can put in the pantry or cellar for storage.

Recipe with aspirin

I know that they closed it like that back in Soviet times. And still many people add aspirin when canning. This is my mom's recipe, tried and tested over the years. And she was a good hostess, she cooked very tasty, she received guests with pleasure. Sad to remember, she is no longer alive. All that was left was the notes in the culinary notebook.

Ingredients for each 3 liter jar:

1 tablespoon of salt;
2-3 tablespoons of sugar;
60 ml of 9% vinegar;
1 tablet of aspirin (acetylsalicylic acid);
1 bay leaf;
8 black peppercorns.

At your own discretion, add parsley, dill sprigs, hot peppers, onions, sweet peppers.

Thanks to aspirin, tomatoes are perfectly stored even without sterilization. In this case, there is no need to fill them with boiling water several times. You need to steam only empty containers before filling, hold the seaming lids for a couple of minutes in boiling water.

Wash the tomatoes and prick with a toothpick near the stalk.
First, place a bay leaf and black peppercorns in each washed jar. Garlic cloves and herbs optional.
Fill to the very top with tomatoes, shaking the containers.
Boil water, marinade does not need to be cooked.
Add 1 table to each jar on top. a spoonful of salt, 2 or 3 tablespoons of sugar, pour 60 ml of vinegar 9%.
Attach 1 tablet of acetylsalicylic acid.
Pour boiling water and then roll up. Check that it does not ooze from under the lid.
Place the jars under the “fur coat” with the lids down for about a day. You can store without a refrigerator for a year.

Bright, beautiful and incredibly tasty pickled tomatoes with a pleasant sweetness are a great snack for any dish. They taste like barrels. There is no aftertaste from aspirin. They will help out on a holiday, supplement lunch. Be sure to try a new recipe and write your feedback in the comments, perhaps your experience will be useful to someone.

In winter, not a single New Year's or festive table, as a rule, is complete without pickles and snacks prepared in the summer. Delicious and fragrant pickled tomatoes are special guests on the festive table. Today we want to offer you a tomato recipe for the winter in one and a half liter jars.

Tomato recipe for the winter in one and a half liter jars

If you have one and a half liter jars for rolling a tomato, then you will probably run into a problem finding a recipe in which the ingredients are already designed for just such bottles. As a rule, all recipes are written for liter and three liter jars, for one and a half liter jars you have to calculate it yourself. We decided to correct this unfortunate misunderstanding and write a ready-made recipe for pickled tomatoes in one and a half liter jars.

According to our recipe, tomatoes are very tasty, moderately sweet and fragrant.

You will need:

Based on one and a half liter jar.

Tomatoes - as much as you like (tight)
Garlic - three cloves
Vinegar essence - 1 tsp
Black peppercorns - 3 pcs.
Cloves - 2 pcs.
Currant leaves - 2 pcs.
Cherry leaves - 2 pcs.
Dill umbrella - 1 pc.

Marinade:

Water 600 ml.
Salt - 1.5 tbsp (without a slide)
Sugar - 2 tbsp

Wash one and a half liter jars. It is enough to wash them with soda, then sterilization will not be needed.

At the bottom of each jar we put currant and cherry leaves, dill, spices and garlic. Fill jars with tomatoes. Boil water and fill jars. Cover with lids and let stand for a while (20 minutes). Tomatoes should warm up well.

Drain the water back into the pan, add salt, sugar and boil. Boil the lids in a separate bowl for a couple of minutes so that they become sterile.

Pour vinegar essence into each jar, pour boiling brine and roll up. Banks immediately turn upside down, wrap for a day.

When the jars have cooled, move them to the cellar, basement or pantry, where it should be cool and dark.

That's all, we hope you enjoy our tomato recipe for the winter in one and a half liter jars and in winter your holiday table will be decorated with bright, fragrant and delicious pickled tomatoes.

Bon appetit!

Pickled tomatoes for the winter are probably prepared in every family. It is sweet tomatoes in a fragrant marinade that are the most popular type of pickles in Russia. Pickled tomatoes can be made without sterilization - they are still perfectly stored all winter, if, of course, they are worth it.

Hot summer is the time for vacations, vegetable gardens, and, of course, winter preparations. Housewives consider pickling to be one of the most common types of seaming - cooked vegetables can be put on the table right away or put away in the pantry or cellar. Each family cherishes the recipe for seamings, passing it from generation to generation. Do you want something new? Welcome and bon appetit!

Recipe for sweet pickled tomatoes for 1 liter jar

Mistresses are often afraid to make large volumes of blanks of new, untested recipes - what if they don’t like it, but the time and products will already be spent? The ideal way to check the desired recipe is to make the minimum amount of pickles, for 1 liter jar - this is enough for one treat of guests.

We will need:

2 tablespoons of vinegar or diluted essence;
parsley, coriander and dill umbel;
lavrushka - 2 sheets;
5 black peppercorns;
2 tablespoons of sugar and salt without a slide;
600 - 700 grams of medium-sized tomatoes;
onions - small heads.

Cooking:

Parsley, dill and spices are placed in a colander lined with gauze, and doused with boiling water for sterilization, dried with a napkin or towel.
We wash the tomatoes well, make a cross-shaped incision on the ass.
We clean the onion, divide each head into 4 parts.

Onions should be small! If you find only a large vegetable, chop it more.

Insert a slice of onion into the cut on the tomatoes.
Pour the vegetables prepared in this way with boiling water and let it brew for 10 - 15 minutes, drain the water and proceed to prepare the marinade.
We begin to prepare the filling. To do this, a liter of water must be boiled over high heat.
Pour vinegar, salt and sugar into boiling water, keep on fire, stirring, until completely dissolved.
We add spices and herbs to the bottom of a sterilized jar - their quantity and composition can be varied as desired.
Carefully lay out the layers of tomatoes - do not try to tamp them, they will not fit - eat them raw!
Pour the tomatoes with boiling marinade, its amount is given with a slight excess of the norm.

We roll up the jars, turn them over on the lid and leave to cool, wrapped in a warm blanket. After about a day, they can be removed for storage.

Pickled tomatoes with garlic for the winter in 1 liter jars

Pickled tomatoes with garlic are incredibly tasty. Garlic is one of the most suitable spices for enriching the flavor of winter pickles. Tomatoes turn out spicy, fragrant, and who doesn’t like to get crispy pickled garlic out of a jar and crunch it?

We will need:

1 kg of tomatoes;
1.5 teaspoons of salt;
1.5 teaspoons of sugar;
1 pod of hot pepper;
A couple of peas of allspice;
50 ml 9% vinegar;
50 ml sunflower oil;
1 tsp freshly ground black pepper.
a set of greens to taste - I have horseradish leaves and dill whisks;
200 g of garlic.

How we cook:

We wash the tomatoes very well in hot water, make an incision on them on the top of the ass.

We clean the garlic, chop it into 4 parts and insert it into each tomato to taste and the desired spiciness - I put 2 quarters. Cut the hot pepper into small strips and add it to each hole. If you don't like spicy, this step should be skipped.

Pour boiling water over horseradish and dill and lay the herbs on the bottom of liter jars.

Boil 2 liters of water, salt and sugar, pour in oil and vinegar.

On top of the herbs lay out a layer of garlic, then a tomato, duplicate the layers to the top of the jar.

Pour the sterilized jars with boiling marinade and carefully roll up the pickle.

Tomatoes can be eaten after 2 - 3 days, during which time they will marinate perfectly!

Pickled tomatoes with garlic and butter for the winter

Tomatoes can be pickled and sliced. This recipe is distinguished by its unusual appearance and fresh, spicy taste. The ingredients of the marinade can be varied as desired, and in the absence of a blender, simply chop the food with a knife. Tomatoes cooked according to this recipe are perfect not only for winter harvesting, but also as an appetizer for the summer table - they can be eaten as early as 12 hours after pickling.

Thanks to the oil, the tomatoes are very tender, similar to Italian dishes - you can take any vegetable, olive or sunflower, but unrefined is best.

We will need:

tomatoes - 1 kg;

For marinade:

8 garlic;
1 tbsp salt;
5 - 6 basil leaves;
a piece of hot hot pepper pod;
50 g of sugar;
50 ml of vegetable oil;
50 ml of vinegar;
sprigs of dill and parsley.

Cooking:

Put the garlic, salt, basil, pepper, sugar, herbs into the blender bowl, pour in the oil and vinegar.

Grind the future dressing for 30 seconds and set aside to infuse.

Wash the tomatoes well, pour boiling water over them. Cut the tomatoes into slices with a sharp knife.

If you are using small vegetables, it is enough to divide them into quarters.

We put the tomatoes in a jar doused with boiling water, without ramming them. Pour the vegetables with the marinade to the edge of the container. If the salad goes for winter harvesting, put it in the microwave, without closing the lid, for 5 minutes at full power.

After that, we roll up the jars with a lid and leave them to cool, turning them over on the lid and covering them with a blanket. If you want to use the salad within a week, just close it with a plastic lid and put it in the refrigerator. Spicy and spicy tomato slices are perfect for barbecue!

Winter pickled tomatoes without sterilization

The issue of sterilization scares many housewives, it's good that some recipes allow you to do without this process! Tomatoes prepared in this way are perfectly stored and do not require much trouble during cooking.

For convenience, you should take care of purchasing a special colander lid: it is sold in any hardware store, it costs a penny, but it makes life much easier for the hostess - after all, this method of preservation can be used and combined with other recipes!

Ingredients:

carrots - 2 pcs per jar;
3 - 4 kg tomato;
lavrushka;
dill - a sprig on a jar;
a head of garlic;
bell pepper;
hot pepper;
allspice;
200 ml of vinegar;
100 g of sugar;
110 g salt.

How we cook:

At the bottom of the jar we put dill sprigs.

On top of the grass we throw a pod of red hot pepper, 3 cloves of garlic and a bay leaf, add peas of allspice.

Now we need to fill the jar with clean tomatoes in one layer.

There are gaps on the sides - in them we put the Bulgarian pepper without seeds, cut into quarters and insert carrots into the remaining place.

We continue to add tomatoes.

Prepare a pot of boiling water - it will need about 5 liters. Pour it into each jar. We leave for 5 minutes.

Now you need to drain the water using a special lid for pickles (you can make it yourself by making a hole in the usual one).

For the marinade, pour vinegar into 3 liters of boiling water, add salt and sugar, boil until the substances dissolve. Pour the marinade into jars and twist them!

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How to pickle tomatoes in 3 liter jars. Tomatoes marinated for the winter: recipes with photos

Recipe for pickled tomatoes for the winter

What tomatoes to choose for preservation?

How to preserve pickled tomatoes for the winter