How to salt tomatoes with cinnamon. How to make tomatoes with cinnamon

Hello dear visitors!

Relatives shared with me a great option. Everything is very simple, inexpensive, downright the best option. Vegetables retain their wonderful taste, while absorbing salt and spicy aroma of spices. Sometimes you wonder where such recipes come from in the minds of ordinary people, probably from somewhere above. The dish is suitable as a simple snack in any of the meals, it can also be served on the festive table.

The listed advantages are supplemented by preservation for the winter, which allows you to eat these vegetables in cold weather.

So let's start cooking...

Nutritional value of the dish per 100 gr.

BJU: 1/1/13.

Kcal: 58.

GI: low.

AI: high.

Cooking time: 25 min.

Servings: 1 liter jar.

Dish ingredients.

• Tomatoes - 650 g.

Brine.

• Salt - 20 g (1 tbsp).
• Sugar - 10 g (1/2 tbsp).
• Ground cinnamon - 2 g (1/4 tsp).
• Water - 0.5 l (2 tbsp).
• Bay leaf - 1-2 pcs.

Recipe of dish.

Let's prepare the ingredients. Wash the tomatoes well and pat dry. Large specimens can be cut in half, but it is better to use small fruits.

We sterilize jars and lids in a microwave oven or in a water bath for at least 5 minutes.

Pack the tomatoes tightly into a bowl.

Pour hot boiled water into the jar up to the edge of the neck. I advise you to use a clean spring or filtered liquid.

We wait until the tomatoes begin to release juice into the water, about 15 minutes.

Then we drain the resulting infusion into a saucepan and add a little more water to it (about 1/4 tbsp) - an amendment for boiling.

Pour salt (1 tbsp) and sugar (1 tsp with a slide) there.

We also add cinnamon (1/4 tsp) and a couple of bay leaves. Boil the brine until the salt dissolves, about 3 minutes.

Then pour the resulting liquid into the jar to the brim.

We roll up our container with a lid, turn it over, cover with a towel, then wait for the product to cool completely.

Salted tomatoes will be ready in a month, and you can store them in any cool and dark place at home.

Bon appetit!

There are a lot of ways to pickle tomatoes for the winter. The experiments of the housewives most interested in this issue do not leave their families, relatives and friends indifferent, offering pickled tomatoes with cinnamon as a result. In addition, cooking options are a guarantee that the same dish will not get bored, but each time it will appear in a new light in front of the household. Shades of taste will allow pickled tomatoes to remain a favorite dish on the home table.

An important component of the recipe for tomatoes with cinnamon for the winter is the spice present in the composition, which gives the tomatoes a delicate taste and bright aroma. Salting a tomato in a similar way takes a minimum of time from the hostess.

The benefits of cinnamon

Cinnamon itself is a spice, which is the bark of a cinnamon tree wrapped in a small tube. Its main feature is a bittersweet, spicy taste. Ground spice is more convenient to use, but it is often faked, replacing it with a powder similar in color and consistency. This means that it will be more correct to purchase cinnamon sticks that are ground just before adding to the dish.

If we preserve, then the sticks are not very convenient, because the amount of spice is calculated in tablespoons. It is very difficult to grate a hard bark in such an amount, so you need to pay attention to a bag of cinnamon or purchase products from trusted manufacturers.

Cinnamon sticks can be added whole to a variety of dishes: casseroles and puddings, wine and liqueurs, syrups and cereals, hot chocolate and sauces. In the East, it is customary to use fragrant sticks even as part of soups, dishes from lamb and poultry, pork, because cinnamon can ennoble the taste of fatty meat.

Dairy dishes go great with cinnamon. It is added to pancakes, milk porridge, pancakes. Fish dishes with cinnamon acquire a great taste. Baking is unthinkable without it: muffins, biscuits, cakes, gingerbread, muffins and pies.

It is appropriate to use this spice in the process of preparing canned vegetables. Cucumbers and mushrooms, lingonberries and cranberries, salted watermelons and sweet tomatoes - the taste of all products will be emphasized and tinted.

Add cinnamon to hot dishes about 7 minutes before the end of cooking. If the spice is subjected to prolonged heat treatment, it can acquire bitterness that spoils the taste of the main dish. If we are talking about cold desserts, then the addition is recommended at the time of serving or shortly before it.

Ingredients for pickling tomatoes with cinnamon

To prepare tomatoes for the winter, you should have:

• tomatoes;
• garlic cloves;
• 1 st. l. vinegar essence;
• four mint leaves;
• 1 leaf of lavrushka;
• 4 peas of black pepper and 6 - 8 - allspice;
• carnation - 4 buds;
• bell pepper with garlic;
• 1 tsp cinnamon;
• vegetable oil;
• 6 art. l. Sahara;
• 2 tbsp. l. salt;
• clean banks.

The amount of spices used may vary according to the taste preferences of the hostess who salted them and her family members.

cooking process

Cooking tomatoes with cinnamon for the winter occurs in accordance with the following algorithm:

1. Preparation of jars with lids. The container must be washed with baking soda and sterilized for 5 to 7 minutes, then allowed to cool.
2. Rinse the tomatoes in a basin of water, remove the stalks, cut into quarters. It is preferable to use brown fruits, so such tomatoes will turn out to be more dense and retain their shape.
3. Put spices, onion rings and bell pepper on the bottom of the jars. Lay tomatoes on top, place one more onion ring, garlic cloves cut on top. The fruits are cut into slices before preservation.
4. The next step is to prepare the marinade. To do this, add granulated sugar, salt, ground cinnamon to the required amount of water. Everything must be mixed well until the lumps completely disappear. As a result, a homogeneous brown liquid should appear, which should be boiled for 5 minutes.
5. The marinade is poured into jars, then the containers are covered with lids. Within 10 minutes, they settle, and then you need to drain the liquid into a saucepan and bring to a boil again.
6. After re-bottling, it is necessary to tighten the lids, turn the jars upside down and cover with a warm blanket until they cool completely. Should not be sterilized.

As you know, cinnamon is a classic spice that is usually used to give various dishes a special taste and aroma. Coffee is brewed with it, and is also used for home baking and the preparation of various confectionery mixtures. But the possibilities of cinnamon are not limited to this. It turns out that this fragrant component can also be used for conservation. For example, the simplest tomatoes with cinnamon acquire an original taste and unusual aroma. For the winter, many interesting dishes can be prepared from these familiar vegetables.

salted tomatoes

The easiest option is salted tomatoes with cinnamon. Making them is not difficult at all. Requires a minimum set of products to work:

for 5 kilograms of fresh tomatoes, 4 grams of ground cinnamon and 10 laurel leaves.

For brine:

per liter of water 60 grams of ordinary table salt.

Prepare tomatoes with cinnamon as follows:

1. First, the vegetables must be sorted out, putting aside rotten or damaged fruits.
2. Then they must be washed thoroughly.
3. Place them tightly in clean, pre-sterilized jars.
4. Pour boiling water over food. Leave them in this position for about 20 minutes. Then the water must be drained using a special nozzle with holes.
5. Repeat this procedure three times.
6. After the final filling, boil the water again, adding salt, cinnamon and lavrushka. The brine should cook over medium heat for at least 6-7 minutes.
7. Pour the prepared mixture over the tomatoes and roll up immediately.

Cool tomatoes with cinnamon should gradually. To do this, you first need to turn the jars upside down, and then wrap them tightly with a warm blanket.

spicy jam

During the harvesting period, Russian housewives use tomatoes mainly for pickling, preserving, as well as preparing all kinds of salads and lecho. Many of them do not even suspect that the most ordinary tomatoes with cinnamon for the winter can be made in the form of fragrant spicy jam. For this you will need:

780 grams of tomatoes, 35 milliliters of lime juice, a teaspoon of grated ginger root and ground cumin, 120 grams of sugar, a small piece of hot chili pepper, a quarter teaspoon of ground cloves and cinnamon.

The process of making this jam is extremely simple:

1. First of all, you need to pour boiling water over the tomatoes and carefully remove the skin from them.
2. Roughly cut the remaining pulp and put it in a saucepan.
3. Add all the components provided by the recipe.
4. Cook the mixture over low heat for 75 minutes. During this time, the mass should thicken.
5. Pour the still hot jam into clean jars and seal them with metal lids.

Anyone who has tried such a delicacy at least once will certainly want to cook it again.

Unusual marinade

Pickled tomatoes have long become a familiar dish on the table of every Russian family. However, all housewives prepare them differently. Fans of experimenting can be advised to make original tomatoes with cinnamon. The recipe is unique in its simplicity and unusual composition. To prepare the marinade you will need:

per liter of water 60 grams of salt, parsley, 15 grams of vinegar, 1 centimeter of cinnamon sticks, 150 grams of sugar and one chili pepper.

For this method of conservation, the already familiar technique is used:

1. Wash small tomatoes and arrange in jars. The container, together with the lids, must not be forgotten to be sterilized beforehand.
2. Pour water over vegetables and leave for 5 minutes.
3. During this time, you can prepare the marinade. In a saucepan, first you need to boil water, and then add sugar, salt to it and cook for a couple of minutes.
4. Pour the cooled liquid from the jars.
5. First, add a spoonful of vinegar to each container, and then pour everything with hot marinade.
6. Roll up the jars, turn over (to check their tightness), wrap well and leave to cool.

The result is sweet tomatoes with an original aroma (from cinnamon) and a slight sharpness in taste (from pepper).

Hi all! We continue the theme of conservation. I would like to close more goodies for the winter, so that later the eye would be happy with a full pantry. And today, a popular topic is pickled tomatoes. They are closed almost as often as the ones I wrote about earlier. And this is not surprising, because the sweet and sour, sometimes spicy taste of tomatoes cannot but be liked. I offer 12 recipes for preparing this blank at once!

And a few more words about the important. Salt for conservation should be taken only large stone. Never take iodized or extra salt.

Banks must first be sterilized in any convenient way. This applies to absolutely all recipes considered today. First, wash the glass with soda, and then hold it over the steam until transparent (water drops will flow down). If you have an electric oven, you can sterilize in it. Put the jars in a cold oven, turn on the heat to 150 degrees. After heating, keep the container in the oven for 15-20 minutes. After that, do not immediately get it, but let them cool gradually.

This blank immediately differs from all other recipes in its appearance. It looks like snow has fallen and covered the tomatoes. It turns out tomatoes "in the snow." It's beautiful, but very tasty. In addition, you do not need to use a whole heap of various spices and spices, here the main role is played by garlic. Try this way to preserve your red vegetables and surprise your loved ones (surprise will be pleasant!).

• tomatoes - 2 kg
• water - 1.5 l
• grated garlic - 1 tbsp with a slide
• salt - 1 tbsp.
• sugar - 100 gr.
• vinegar 9% - 2 tbsp.

How to cook:

1. Wash and dry tomatoes. It is better to choose not very large fruits so that they fit more in the jar. Place the tomatoes in the prepared sterilized container. At the same time, do not press hard, leaving the vegetables whole and not cracked.

Cans of any size can be used. For example, one liter will need 0.5 liters of water, 1/3 tbsp. salt, 33 gr. sugar, 2/3 tbsp. vinegar, 1/3 tbsp garlic. And if you use three containers per 1 liter, then take the rate, as in the list of ingredients. Or the same amount can be taken for two one and a half cans.

2. Fill the tomatoes with boiling water to warm them up. Cover and let stand 15 minutes.

3. Peel the garlic and grate it on a fine grater. Alternatively, pass through the press. To quickly peel a garlic head, cut off the root, crush it with a knife, put it in a bowl and cover with a lid. Vigorously shake the bowl with its contents (you can even dance). Open the lid - the garlic is peeled. This is how fun and fast you can cope with routine work.

4.Meanwhile, prepare the brine. Pour water into a saucepan and boil it. Add salt and sugar, dissolve all crystals. Boil the marinade for a couple of minutes. Turn off heat and add vinegar.

5. Drain the hot water that was poured over the tomatoes. Be careful not to burn yourself. Put the grated garlic on top and pour the prepared brine to the very top. It is possible that the marinade poured out of the jar a little.

6. Roll up the blanks with lids that have previously been in boiling water. Twist the finished seaming a little so that the garlic sags. In this case, the brine may become slightly cloudy. Don't worry, it's normal for garlic oil to come out.

7. Turn the resulting goodies upside down, wrap it with a blanket so that it cools slowly and sterilization continues. Leave canned food for a day, and then put it in a dark place where the sun's rays do not penetrate.

8. Already on New Year's Eve, you can open a jar and try what happened. I promise it will be delicious!

Pickled cherry tomatoes - lick your fingers

Do you want to cook delicious preservation so that you can put it on the festive table and serve it for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they are sweet in taste, and certain spices will make them a little more crispy, more dense.

Ingredients (per half liter jar):

• Cherry tomatoes
• horseradish root - a small piece
• black peppercorns - 3 pcs.
• garlic - 1 clove
• bay leaf - 0.5 pcs.
• dill umbrella - 1 pc. small (you can take dill seeds)
• tarragon - 0.5 sprigs

For marinade:

• water - 1 l
• salt - 1 tbsp.
• sugar - 2 tbsp.
• vinegar 9% - 2 tbsp.

Cooking method:

1. Wash the cherry, make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.

For such blanks, you can take small jars, half-liter-liter. Tomatoes are small and will fit well.

2. At the bottom of each jar, put all prepared fragrant spices: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The number of spices can be taken according to taste and availability, there are no mandatory proportions. If you want to be spicier - put more horseradish and garlic, if more fragrant - focus on herbs.

3. Put the tomatoes in jars without pressing them down with your hands.

4. Make a brine. Pour water into a saucepan, add salt and sugar to it. Put on fire and bring to a boil. Boil for two minutes, then add vinegar. Vinegar does not need to be boiled so that it does not evaporate.

5. Fill the tomatoes with the prepared brine and cover with sterile lids.

To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.

6. The only thing left is to sterilize the preservation. Take a large and wide pan. Be sure to cover the bottom with a cotton cloth. Place your jars (be careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the shoulders of the jars. The water is pouring hot, because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst from the temperature difference.

7. After boiling water, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes with a quiet boil. Remove disinfected canned food from boiling water and roll them up. It is convenient to get the glass with special tweezers, less likely to get burned.

8. Place the blanks on the lids and let them cool completely. Make sure that the jars are closed tightly, the brine does not leak. That's all. It's easy enough to make delicious pickled cherry tomatoes for the winter.

Red tomatoes marinated with mustard for the winter

Mustard seeds are a frequent guest during conservation. With them you can, and you can tomatoes. Your blanks according to this recipe will turn out to be very fragrant, as they will also be added to them. Also, the taste of pickled fruits will be slightly sweet.

Ingredients (per 2 liter jar):

• tomatoes
• basil - 3 sprigs with leaves
• mustard seeds - 1 tbsp.
• garlic - 2-3 cloves
• sugar - 6 dessert spoons
• salt - 1.5 dessert spoons
• acetic acid 70% - 1 des.l.

Cooking:

1. As you can see, the ingredients are given for a two-liter jar. If you pickle in a three-liter, then take 6 tablespoons of sugar and salt - 1.5 tbsp. Acetic essence will need 1 tbsp. Sterilize the container in advance and put basil sprigs on the bottom (it is better to scald them with boiling water beforehand), mustard seeds, chopped garlic and peppercorns.

2. Place the washed tomatoes tightly in a jar, but do not tamp strongly so that the fruits remain intact.

3. Fill the tomatoes with boiling water, filling the entire vessel to the brim. Cover with a sterile lid and leave in this form until cool (the jar should become warm so that it can be taken with bare hands).

4. Drain warm water into a saucepan, add salt and sugar to it, boil for one to two minutes. Pour acetic acid directly into the jar itself.

5. Fill the tomatoes with the prepared brine and roll up. Turn over, wrap under a fur coat and leave to cool for a day. Under the covers, the sterilization process will continue. It remains to remove the blanks in the storage and wait for a delicious winter.

Sweet tomatoes with vinegar without sterilization in 1 liter jars

This is a recipe for sweet tomatoes, the spice set is minimal, no fresh herbs are required. Such blanks are stored well, and in winter they delight with their taste. If you like sour tomatoes, pickled, then you may not like the sweet version, I warn you right away. But all the sweet tooth will be able to take their souls in this recipe.

Ingredients for 3 liter jars:

• tomatoes - 1.6-1.8 kg
• water - 1.5 l
• salt - 1 tbsp. with a slide
• sugar - 200 gr.
• bay leaf - 3 pcs.
• black peppercorns - 5 pcs.
• allspice peas - 5 pcs.
• cloves - 5 buds
• dill seeds - 1/2 tsp
• vinegar 9% - 100 ml

Cooking:

1. Wash the jars with soda, sterilize them. Cover the lids with boiling water and leave for 5 minutes. Wash the tomatoes and dry them so that there is no raw water on them.

2. Fold the tomatoes into prepared jars. But so that they do not burst from heat treatment, make punctures near the stem. You can pierce each fruit with a fork twice crosswise or make 4 punctures with a toothpick.

3. Pour the tomatoes with boiling water to the very top. To avoid glass bursting, fill not immediately to the edge, but in parts so that the jars have time to warm up.

4. Cover the blanks with lids (remove them from boiling water with a fork or tweezers) and leave for 15 minutes.

5. Using a special nylon lid with holes, drain the water from the cans and cover them again with metal lids. Measure the amount of water, it should be 1.5 liters. If it's less, add more. Pour salt and sugar into the water, as well as all dry spices - black and allspice, bay leaf, cloves and dill seeds. Boil for two minutes after boiling.

Dill seeds can be bought at any pharmacy and used in conservation.

6. When the sugar and salt dissolve, turn off the heat and pour in the vinegar, stir.

7. Immediately pour the boiling marinade over the tomatoes so that it overflows a little over the edge of the jar. And screw the lids on tightly. Turn the preserve upside down and wrap. Leave until completely cool. After a month and a half, you can open the blank and try what happened.

Canned tomatoes with cucumbers - assorted in 3 liter jars

Tomatoes can be closed together with cucumbers and you get a delicious vegetable platter. According to this recipe, cucumbers will turn out crispy, all vegetables will be moderately sweet and sour. Vinegar is not used here, citric acid is put instead. It is not necessary to sterilize preservation, it is done by pouring boiling water twice.

Ingredients for a 3 liter jar:

• cucumbers
• tomatoes
• garlic - 2 large cloves
• dill umbrellas - 3 pcs.
• cherry leaves - 4 pcs.
• currant leaves - 2-3 pcs.
• allspice peas - 4-5 pcs.
• black peppercorns - 6 pcs.
• salt - 2 tbsp. without a slide
• sugar - 5 tablespoons

How to cook assorted:

1. If you have already cooked, then you know that these vegetables need to be prepared in a special way before pickling. First, wash them, cut off the ends and soak in cold water for 2-4 hours. This way you will achieve a good crunch.

2. Tomatoes and greens need to be washed very well, like jars. At the bottom of each three-liter container, lay greens (currant and cherry leaves, dill umbrellas), peas and chopped garlic.

3. Put the cucumbers and tomatoes on the spices. There are no strict proportions in vegetables. You can take them 50 to 50, you can have more cucumbers, or vice versa, as you wish.

Most often, cucumbers are placed at the bottom, tomatoes on top. But you can lay it out in layers, so that later it would be convenient to get the vegetable that you want.

4. Fill the resulting assortment with boiling water, cover the jars with lids (dip the lids in boiling water in advance) and let the vegetables warm up for 15 minutes. In the meantime, put another portion of water to boil.

5. Drain the slightly cooled water from the jars and pour the blanks a second time with boiling water (fresh) and leave for 10-15 minutes. In the meantime, boil a new batch of water again. After the allotted time, drain the liquid from the cans.

6. Pour salt, sugar and citric acid into each container. Fill with boiling water to the brim and seal tightly with lids. Shake each jar a little to dissolve the salt and sugar. Then turn the canned food upside down and let it cool down. It is not necessary to wrap.

Salted tomatoes with onions - a delicious recipe

I think you are making a fresh tomato salad with onions. This is a classic combination, tomatoes love onions. And you can also pickle them with this vegetable. It turns out delicious, if you let guests try it, they will definitely ask for the recipe in their piggy bank.

Ingredients:

• tomatoes
• onion
• black peppercorns
• allspice peas

For marinade in 1 liter of water:

• salt - 1 tbsp.
• sugar - 4 tbsp.

Acetic acid 70%:

• for 1 liter jar - 1 tsp
• for a 2 liter jar - 1 des.l.
• for a 3 liter jar - 1 tbsp.

Cooking:

1. Wash and dry tomatoes. With a toothpick, make a deep puncture in the place where the stem was attached. You can pierce with a small knife. The puncture is done so that the tomatoes are better salted and at the same time the skin does not burst much.

2. Peel the onion and cut into rings, about 5 mm thick.

3. Wash and sterilize the jars in a convenient way. At the bottom of each container, put a circle of onions and fill the container halfway with tomatoes. Then put another 3-4 slices of onion and a pinch of black peppercorns and a couple of allspice peas. Continue filling in the voids with tomatoes. Top with a couple more onion slices and a pinch of pepper.

No need to add dill, horseradish, garlic. In this recipe, these additives are not appropriate.

4. Fill the blanks with boiling water and close with sterilized lids, which must be boiled in advance and kept in boiling water until that moment.

5. Leave the tomatoes until they cool, for 30 minutes. The glass of the jar should not burn your hands. Drain the water into the pan, for convenience, use a lid with holes.

6. Measure the amount of water to know how much sugar and salt are needed. The calculation is given for 1 liter. Approximately 1 liter of water is spent on a two-liter jar. Pour the right amount of sugar and salt into the water, put the marinade on the stove. Bring to a boil, stirring until everything is well dissolved. Boil for a couple of minutes and you can pour tomatoes with boiling brine.

7. Pour vinegar on top of each jar. If you make it in two-liter containers, then you need to take 1 dessert spoon of acetic acid, 1 tsp goes to a liter container, 1 tablespoon to a 3-liter container. Cover with lids and roll up.

8. Turn the twists over and cover them with something warm for a day. Such preservation can be stored at room temperature, most importantly, in a dark place.

Crispy green tomatoes with garlic and carrots

Green tomatoes are firmer than ripe ones. This means that when closing for the winter, they will not spread from boiling water, but will be crispy. In addition, I suggest not just pickling them, but stuffing them with carrots and garlic. You will get an excellent snack, more masculine, spicy, as it is also with hot peppers.

Ingredients for a 1.5 liter jar:

• green tomatoes - how much will go into a jar
• carrot
• garlic
• chili pepper - 0.5 pcs. (taste)
• fresh parsley - 3 sprigs
• bay leaf - 1 pc.
• black peppercorns - 4 pcs.
• cloves - 3 buds

For a 6 liter marinade:

• water - 2.5 l
• sugar - 1 tbsp.
• vinegar 9% - 350 ml
• salt - 2 tbsp.

How to cook:

1. Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as toppings for tomatoes. These vegetables should be cut into fairly thin slices. For one tomato, you need about 0.5 cloves of garlic.

2. Make cuts on green fruits into which the filling will be inserted. Cut a large fruit crosswise, but not completely, you can make one cut in a small one. Put carrot and garlic slices into these holes. You don’t need to apply a lot so that the tomato does not fall apart and keeps its shape.

3. At the bottom of each jar, put spices - parsley, bay leaf, black pepper, cloves and hot peppers (cut it into rings). Lay fairly densely stuffed tomatoes.

Put tomatoes of approximately the same size in one jar - large ones in one container, small ones in another.

4. Take a wide pan in which you will sterilize canned food. Put a rag on the bottom so that the jars do not burst in the process. Put the filled containers in this pan, cover them with scalded lids, and pour warm water up to the shoulders.

5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and boil for a minute. Pour in the vinegar, bring to a boil. Now the marinade needs to be poured into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of blanks. It can be 6 liter, 4 - one and a half liter or 2 three-liter jars.

6. Pour the marinade to the very top, if it spills a little - it's not scary. Cover full jars with lids. First, wait for the water to boil in the pot where the preservation is. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.

7. Remove the preservation from the pan and roll up for the winter. Turn the jars over, wrap and leave for a day. You can try such unusual tomatoes in two months, when they marinate enough, pick up pungency, acidity, sweetness.

How to pickle tomatoes with aspirin and vinegar - a simple recipe

This is the fastest recipe. No need to sterilize canned food and do warming up. Tomatoes are poured with boiling water and immediately twisted. Aspirin increases acidity, so the workpieces are stored well with it. If in doubt, you can try to roll up one jar according to this recipe. And if everything goes smoothly, then next year everything can be done in much larger volumes. Just be sure to bookmark this page so you don't lose the recipe.

Ingredients for a 3 liter jar:

• tomatoes
• garlic - 2 cloves
• black peppercorns (you can mix peppers) - 10-12 pcs.
• horseradish leaf - 1 pc.
• salt - 1 tbsp.
• sugar - 2 tbsp.
• vinegar 9% - 50 ml
• aspirin (acetylsalicylic acid) - 3 tablets

Cooking method:

1. Wash the horseradish leaf and scald it with boiling water. Put it in the bottom of a three-liter sterilized jar. Tomatoes should be washed and dried. In each tomato, make a puncture with a toothpick in the area of ​​\u200b\u200bthe stalk, so the brine will be easier to get inside. Fold the ripe fruits in a glass container halfway.

2. Put the garlic (you can whole, you can cut) and peppercorns and continue to fill the jar.

3. Place aspirin tablets, salt, sugar and vinegar on top of the vegetables. Fill with boiling water to the top and immediately roll up. Shake the jar a little to dissolve all loose ingredients. Put the blanks on the lids, check the quality of the twist. Very well wrap canned food on all sides in several layers (towel, blanket, blanket, old fur coat - to choose from).

4. Let the tomatoes cool completely. According to this recipe, pickled tomatoes taste similar to barrel ones. Try it, it's very easy.

Tomatoes with citric acid (without vinegar) with garlic inside

When you take this tomato out of the jar, you will find a surprise filling in the form of garlic. And we all know how delicious pickled garlic is. There is no vinegar in this recipe, instead we will put a lemon.

• tomatoes
• garlic
• allspice peas - 2 pcs.
• black peppercorns - 5-6 pcs.
• cloves - 2 pcs.
• bay leaf - 1 pc.

For marinade in 1 liter of water:

• sugar - 150 gr. (6 tablespoons)
• salt - 35 gr. (1.5 tablespoons)
• citric acid - 1 tsp with a slide

Cooking:

1. Wash the tomatoes, wipe dry with a napkin. Peel the garlic and cut lengthwise into long strips. For each tomato, make two cuts crosswise on the stem with a knife. Insert a piece of garlic into the resulting hole, pushing it into the fruit.

2. Take clean sterilized jars with a volume of 2 liters (others are also possible, just increase or decrease the amount of spices in proportion). At the bottom of each container, put one bay leaf, a couple of allspice peas, 5-6 pcs. black pepper, two cloves. Next, fill the glass container with tomatoes.

3. Slowly pour the jars to the top with boiling water. Cover with lids that need to be scalded in advance. Let the tomatoes warm up for 10 minutes.

To prevent the jars from bursting, you can put a metal knife under them or pour boiling water on a spoon.

4. Drain the water from the jars into a saucepan. For convenience, buy a special cover with holes. Based on the drained liquid, you will need to cook the marinade. And to do this is simple: pour sugar, salt and citric acid into the water. But first, measure how much moisture has drained. On average, 1 liter of water is placed in a two-liter container.

5. Bring the brine to a boil and pour it in boiling form over the tomatoes. Roll up the lids, check for leaks (try to see if the lid is scrolling). Turn the canning over, cover with a towel and let it cool. And in winter, you open such a blank and you won’t notice how quickly the jar is empty, because it turns out very tasty.

Recipe for pickled tomatoes with carrot tops

I must say right away that this recipe has been tested for years and the tomatoes turn out delicious, sweetish. In this case, you do not need to use any spices and herbs, except for carrot tops. It is the leaves of carrots that give tomatoes a special taste. Preparing such preservation is very simple, the set of products is minimal, and the result is gorgeous.

Ingredients for a 2 liter jar:

• tomatoes
• carrot tops - 2 sprigs
• salt - 40 gr. (1 tablespoon with a large slide)
• sugar - 100 gr. (4 tablespoons with a slide)
• vinegar 9% - 70 ml

How to cook:

1. Wash the tomatoes and put them tightly in sterilized jars. When you reach the middle, put two sprigs of carrot tops. At the same time, water for pouring should boil on the stove and the lids should boil for 3-5 minutes.

2. When the tomatoes are stacked, they need to be poured with boiling water to the top and covered with boiled lids. Leave the blanks in this form for 20 minutes.

3. Now drain the water from the jars into a saucepan, add salt, sugar and vinegar to it. While stirring, bring the marinade to a boil. Pour boiling brine over tomatoes and roll up. Turn over and see if the lids are leaking. Cover with a blanket and let cool.

4. Everything, quickly and simply, you rolled up these tasty and bright vegetables. One filling is enough for canned food to be well stored in a cool, dark place.

Brown tomatoes for the winter with cinnamon and cloves - video recipe

Tomatoes and cinnamon are a great combo. Last time I wrote a cooking recipe, be sure to check out the recipe at the link. This time, tomatoes are marinated with cinnamon. In this case, other spicy spices are used, which give a magical aroma. I can safely say that not a single guest will refuse such a treat. Watch the video and repeat!

Ingredients for a 1.5 liter jar:

• bay leaf - 2 pcs.
• onion - 2-3 rings
• cloves - 4 buds
• allspice peas - 6-8 pcs.
• bell pepper - 5-6 rings
• refined vegetable oil - 2 tbsp.

for the marinade:

• water - 1 l
• salt - 2 tbsp. without a slide
• sugar - 6 tbsp.
• vinegar 9% - 75 ml
• ground cinnamon - 1 tsp

Tomatoes with Apples and Apple Cider Vinegar - a delicious recipe

Finally, I left the original recipe for harvesting tomatoes with apples. A variety of apples can be taken in white filling, Antonovka - sour or sweet and sour. Thanks to the special aroma of these fruits, tomatoes are unusual. In addition to apples, you will need a lot of garlic, as well as apple cider vinegar, which will make the vegetables more dense.

Ingredients for a 3 liter jar:

• tomatoes
• apples - 3 pcs.
• garlic - 9 cloves
• black peppercorns - 10 pcs.
• allspice peas - 3 pcs.
• salt - 1 tbsp. with a slide
• sugar - 4 tbsp.
• apple cider vinegar 6% - 50 ml

Cooking:

1. Cut the apples into 4 parts, remove the seeds and tail. Peel the garlic, wash the tomatoes. In a sterile jar, put, alternating, tomatoes, apples and garlic. Pour boiling water over all this wealth and cover with a lid (sterilize it first). Let the workpiece stand for 20 minutes to warm up and sterilize.

2.Pour the water from the can into the pan. Pour salt, sugar, peppercorns into it and bring to a boil. Mix well to dissolve all crystals.

3. Pour apple cider vinegar over the tomatoes. When the brine boils, fill it up to the very edge of the jar and roll it up.

If you have read to the end, then you have become richer by 12 recipes. And these are not just recipes, but the best and most delicious. Each has its own zest, which will make the preparations for the winter a work of art. Cook pickled tomatoes, eat them on both cheeks in winter, and then visit my blog for a new batch of goodies. See you in the next article!