Cons tomatoes for the winter. Pickled Tomatoes "Gentle Snow"

It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this responsible business it’s not enough to have high-quality seasonal tomatoes, you also need to stock up on good tomato canning recipes so that the proportions of the marinade are correct and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to make preparations for the winter from tomatoes according to proven golden recipes.

I suggest you, dear friends, in this article about preparations for the winter from tomatoes, share your proven recipes for preparations. After all, every hostess makes preparations for the winter from tomatoes, and there are successful recipes in every culinary notebook.

And I, in turn, bring to your attention ideas for tomato blanks, which I have been collecting for more than one year, and most of them I have already tried.

Most of the recipes are from my mother's and grandmother's notebook, there are also recipes from my co-workers and friends.

Pickled tomatoes for the winter "lick your fingers"

Looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “you will lick your fingers” without sterilization, with triple filling. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years. I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but my grandmother's salted tomatoes under a nylon cover for the winter remain the standard of quality for me. Grandma's recipe for delicious pickled tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water. See step-by-step recipe with photos.

Korean-style tomatoes for the winter

My recipe for delicious Korean-style tomatoes for the winter, I hope you appreciate it. All my family members really liked Korean-style tomatoes for the winter in jars: a little spicy, spicy, with a spicy taste of spices and crispy carrots. See how to cook.

Satsebeli sauce for the winter

With all my heart I recommend you to prepare satsebeli sauce for the winter. The sauce came out exactly the way I wanted - moderately spicy, but bright enough, with character. I will not say that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell pepper

Do you need delicious preparations for the winter from tomatoes? In the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make such homemade tomato juice brighter in taste, I often add bell pepper and a little hot pepper to the tomatoes. This option is much more interesting than the classic one and goes well with meat dishes (kebabs, steaks), pizza, etc. See the recipe.

Pickled tomatoes "Classic" (without sterilization)

The recipe for pickled "Classic" tomatoes without sterilization, you can see.

Pickled tomatoes with celery for the winter

I want to suggest that you close the tomatoes with celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only one celery. It has a very bright and rich taste, so you can be sure that your preparation will come out excellent and very interesting. See how to cook.

Tomato slices for the winter with onions

How to cook sliced ​​​​tomatoes for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple filling)

I want to suggest you cook sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the company of tomatoes is, in addition to numerous spices, Bulgarian pepper: there is not much of it, but it contributes to the overall taste of the workpiece. The recipe itself is completely simple and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned Tomatoes with Citric Acid

The recipe for preserving tomatoes with citric acid, you can see.

Homemade ketchup for the winter "Tomato"

How to cook homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

How to cook sliced ​​​​tomatoes for the winter with parsley, I wrote.

Canned cherry tomatoes with grapes (no vinegar)

The recipe for canned cherry tomatoes with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook a special adjika with horseradish for the winter, I wrote.

Delicious tomato adjika

The recipe for adjika from tomato, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook delicious, fragrant, and thick homemade ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

You can see how to cook tomatoes in your own juice for the winter.

Spicy tomatoes in their own juiceWith horseradish

It is unlikely that I will surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.

Marinated tomato wedges in portuguese

These tomatoes, marinated in Portuguese-style slices, turn out just wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. Recipe with photo see.

Delicious salad with beans for the winter from tomatoes

How to cook a salad with beans for the winter from tomatoes, you can see.

Adjika sweet and sour with apples

How to cook sweet and sour adjika with apples, I wrote.

Good housewives prepare for the winter in advance, “hope for supermarkets, but don’t make a mistake yourself” - they say so, and pickle, salt, freeze. Tomatoes in the list of winter preparations are in one of the first places, these vegetables are good in different forms: both on their own and in company with other vegetables. In this material, a selection of recipes for tomatoes pickled in different ways.

Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe

At the end of the summer season, many housewives close jars of tomatoes. This job is not difficult at all. Thanks to a simple canning recipe, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very cool. This appetizer is perfect for serving on any table! The calculation of products is given for one three-liter jar.

Cooking time: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

• Tomatoes: 2.5-2.8 kg
• Bow: 5-6 rings
• Carrots: 7-8 circles
• Bulgarian pepper: 30 g
• Carrot tops: 1 branch
• Salt: 1 tbsp. .l
• Sugar: 2.5 tbsp. l.
• Allspice: 3-5 peas
• Aspirin: 2 tablets
• Lemon acid: 2 g
• Bay leaf: 3-5 pcs.

Cooking instructions

How to cook pickled tomatoes for the winter in jars

You can pickle tomatoes in many ways, including using different containers, from liter jars to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).

Ingredients:

• Tomatoes - 2 kg.
• Filtered water - 5 tbsp.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.
• Vinegar essence - 1 tbsp. l. (based on each container).
• Hot black pepper, allspice, garlic - all 3 pcs.
• Bay leaf, horseradish - 1 leaf each.
• Dill - 1 sprig / umbrella.

Action algorithm:

1. Select the best tomatoes - dense, ripe, small in size (preferably the same). Rinse. Pierce each fruit with a toothpick in the area of ​​​​the stalk. This will help keep the tomatoes whole when pouring boiling water over them.
2. Sterilize jars. At the bottom of each put seasonings, spices, garlic (leaves of horseradish, bay leaf, dill pre-wash). Peel the garlic, you can not cut it and put whole cloves (if cut, the marinade will be more fragrant).
3. Lay the tomatoes almost to the very top.
4. To boil water. Gently pour over the tomatoes. Now hold for 20 minutes.
5. Drain the water into one large container, add salt and sugar there. Boil again.
6. The second time, now pour the tomatoes with fragrant marinade. In jars, add a tablespoon of essence right under the lid.
7. Seal with sterilized tin lids. For additional sterilization, wrap with an old blanket until morning.

You can experiment a little by adding sweet pepper strips, diced carrots, or onion rings to the jars.

Very simple salting tomato for the winter in liter jars

In the old days, most of the available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to save almost all vitamins and minerals. The simplest recipe for modern pickled tomatoes will require a little time and a small amount of ingredients.

Products:

• Tomatoes - 5 kg.
• Water - 5 liters.
• Garlic - 2 cloves per jar.
• Bay leaf - 2 pcs.
• Allspice - 3-4 pcs.
• Fuck root.
• Salt - 1 tbsp.

Action algorithm:

1. The salting process begins with washing and sterilizing the containers.
2. Next, you should choose tomatoes, preferably very dense, with thick skins. Rinse.
3. Peel the garlic with horseradish, cut into pieces.
4. Put half of the spices on the bottom of the prepared containers, then put the tomatoes, again the spices and again the tomatoes (already to the top).
5. Water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
6. Pour prepared tomatoes with brine, close with nylon lids. Leave the jars in the kitchen for a day to start the fermentation process.
7. Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait this time and you can taste, such salted tomatoes are good for boiled potatoes and mashed potatoes, for meat and fish.

Recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other garden gifts. Most often, you can find recipes in which red tomatoes and green cucumbers are present in one jar. When pickling tomatoes, acid is released, which gives an unusual taste to pickled vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1 kg.
• Salt - 2.5 tbsp. l.
• Sugar - 2 tbsp. l.
• Garlic - 4 cloves.
• Dill - greens, umbrellas or seeds.
• Vinegar (9%) - 2 tbsp. l.

Action algorithm:

1. Rinse the cucumbers, cut off the tails. Fill with cold water. Withstand from 2 to 4 hours.
2. Simply rinse tomatoes and dill. Banks must be sterilized.
3. In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or whole cloves) at the bottom.
4. First, fill the container up to half with cucumbers (experienced housewives put the fruits vertically to save space).
5. Prick the tomatoes with a toothpick or fork, so the pickling process will go faster. Lay on top of the cucumbers.
6. Pour boiling water over vegetables for 20 minutes.
7. Pour sugar, salt into the pan, drain the water from the cans with future seamings here. Boil.
8. Pour and cork with hot lids (pre-sterilized). Turn over, wrap in warm clothes for additional sterilization at night.
9. Remove jars of cucumbers / tomatoes that have cooled down by morning.

The final pickling process will be completed in 2 weeks, then you can proceed to the first tasting. But it’s better to wait for the snow-white winter to treat yourself and your loved ones to delicious vegetable platter.

Delicious tomatoes in jars for the winter with vinegar

Grandmothers in the good old days salted tomatoes, most modern housewives prefer pickling with vinegar. Firstly, the process is faster, and secondly, the vinegar gives the tomatoes a pleasant spicy taste.

Ingredients:

• Tomatoes are ripe, dense, small in size - 2 kg.
• Hot pepper - 1 pc.
• Bulgarian pepper - 1 pc.
• Garlic - 2-4 cloves.
• Cloves, sweet peas.

Per liter of marinade:

• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar classic table 9% - 2 tbsp. l.

Action algorithm:

1. The pickling process, according to tradition, begins with the sterilization of containers and the preparation of ingredients. It is better to take liter jars: wash, sterilize over steam or send to the oven.
2. Rinse tomatoes and peppers (spicy and Bulgarian). Remove seeds and stems from sweet peppers.
3. In each jar, put a few peas of allspice, 2 cloves, garlic.
4. Cut the hot pepper into slices, send to the bottom of the cans. Sweet pepper also cut, also put on the bottom.
5. Now it's the turn of the tomatoes - they just fill the containers to the top.
6. For the first time, pour tomatoes with simple boiling water. Leave for half an hour.
7. Drain the marinade into a separate bowl. Add salt and sugar according to the norm. Boil the marinade.
8. Pour back into jars with tomatoes. Gently pour 2 tbsp under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. During the night, the sterilization process is completely completed. Cooled cans can be re-hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When marinated, tomatoes often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade, one of them suggests abandoning all known seasonings and spices, leaving only bell pepper, by the way, also sweet.

Ingredients (calculation - for 3 liter containers):

• Tomatoes - about 3 kg.
• Bulgarian pepper - 3 pcs.
• Sugar - 5 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 2 tbsp. l. for each bank.

Action algorithm:

1. The pickling order is already known - prepare the tomatoes and peppers, that is, rinse thoroughly. Remove the seeds and tail from the bell pepper.
2. Sterilize containers. At the bottom put chopped peppers, to the neck - tomatoes.
3. Pour in boiling water. You can relax for 20 minutes or do other things.
4. Drain the water from the cans, which already smells pleasantly of bell pepper. Add salt. Pour in sugar. Boil.
5. Vinegar is either poured into a boiling marinade, or immediately into jars.
6. Cork the tomatoes with sterilized lids.

Turn over or not - depends on the desire, but you definitely need to wrap it up. Hide in the cellar in the morning, it remains to be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the advent of cold weather, you really want something very beautiful and useful. The best cure for blues is a jar of tomato, pepper and cucumber salad. The recipe is also good because you can use substandard vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1.5 kg.
• Sweet pepper - 0.8 kg.
• Onion - 0.5 kg.
• Vegetable oil - 120 ml.
• Sugar - 3 tbsp. l.
• Salt - 3 tbsp. l.
• Acetic acid - 1 tsp each. for each half liter container.
• Seasoning mix.
• Greenery.

Action algorithm:

1. When preparing vegetables, the hostess (or her reliable assistants) will have to sweat, as the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
2. Then cut all the vegetables into circles. Wash and chop greens.
3. Put the fragrant vegetable mixture in an enameled container of sufficient size. Immediately send salt, sugar, available spices into it. Pour in vegetable oil.
4. Bring the salad to a boil over low heat. Then boil on low heat with constant stirring for half an hour.
5. During this time, prepare jars (8 pieces of half a liter each) and sterilize lids.
6. While hot, spread the salad in jars. Top with acetic acid (70%).
7. Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

Now you can cork a tasty, healthy and very beautiful salad, where tomatoes play an important role.

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, with the exception of one - too much preparatory work. It is much easier to cook just pickled tomatoes with garlic - healthy, tasty and a wonderful view. The recipe is called "Tomatoes under the Snow", because the garlic needs to be grated on a fine grater and poured over the vegetables on top.

Ingredients (for a 1 liter jar):

• Tomatoes - 1 kg.
• Grated garlic - 1 tbsp. l.
• Vinegar classic 9% - 2 tbsp. l.
• Sugar - 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
• Salt - 2 tbsp. l.

Action algorithm:

1. Tomatoes are prepared according to the classical technology: select vegetables for pickling of the same size, ripe, but with a dense skin, without damage and dents.
2. Wash the tomatoes. Peel the garlic, also send it under running water. Grate on a fine grater.
3. Sterilize the jars while they are still hot, spread the tomatoes, sprinkle with garlic.
4. Pour boiling water for the first time. Drain into a saucepan, prepare a salty-sweet marinade.
5. Pour again, pour vinegar on top.
6. Seal with lids that have also gone through the sterilization process.

Fast, easy and very pretty!

How to cook tomatoes in jars for the winter with onions

Tomatoes are good because they are friends with different vegetables, they love the company of garlic or onions. But, if garlic is finely chopped into such a roll, and has only one function - a natural flavor, then the onion acts as a full participant in the culinary process.

Ingredients:

• Tomatoes - 5 kg.
• Onion (very small size) - 1 kg.
• Filtered water - 3 liters.
• Vinegar 9% - 160 ml.
• Sugar - 4 tbsp. l.
• Salt - 3 tbsp. l.
• Dill in umbrellas.
• Hot pepper - 1 pod.
• Currant and horseradish leaves (optional).

Action algorithm:

1. First, prepare the tomatoes and onions, simply wash the first ones, chop them near the stalk. Peel the onion, then rinse.
2. Rinse dill, leaves (if to be used) and hot peppers. Containers, of course, sterilized.
3. Throw down seasonings, currant and horseradish leaves, pieces of hot pepper pod. Lay tomatoes, alternating with onions (there should be several times more tomatoes than onion heads).
4. Pour in boiling water. Wait 7 to 15 minutes (optional).
5. Drain the fragrant water into a saucepan, add salt and sugar to the water. After boiling, pour in the vinegar.
6. Proceed to pouring the marinade and corking.

Tomatoes prepared in this way acquire a sour-spicy taste, onions, on the contrary, become less bitter.

Tomatoes in jars for the winter with cabbage - an original recipe for preservation

Another good "partner" in seaming for tomatoes is ordinary white cabbage. It can be present in any form - cut into large pieces or chopped finely enough.

Ingredients:

• Tomatoes - 2 kg.
• White cabbage - 1 kg.
• Sweet pepper - 1 pc.
• Carrots - 2 pcs. (medium size).
• Bay leaf, dill, allspice.
• Garlic - 4 cloves.

Marinade:

• Water - 1 l.
• Sugar - 3 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1-2 tbsp. l. (at 9%).

Action algorithm:

1. Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or chop the cabbage (optional), use a grater to chop the carrots. Pepper - in pieces. Cut the garlic into thin slices.
2. Containers, according to tradition, are sterilized before laying vegetables. Again, according to tradition, put natural flavors at the bottom of the jars - dill, pepper, laurel. Pour in the garlic.
3. Start laying vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
4. Immediately prepare the marinade with salt, sugar and vinegar. Pour jars filled with vegetables. Cover with tin lids.
5. Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Pickling is one of the oldest recipes for harvesting vegetables for the winter. In the old days, when there was no vinegar and tight-fitting jars, it was difficult to keep vegetables until spring. But even today, along with fashionable pickling, still experienced housewives practice fermentation, but not in barrels, but in the usual three-liter glass jars.

Ingredients:

• Tomatoes - 3 kg.
• Dill, horseradish, currant, cherry, parsley (optional and available ingredients).
• Garlic.
• Salt (the most common, not iodized) - 50 gr. for a 3 liter can.

Action algorithm:

1. Conduct a selection of tomatoes, the ideal varieties of "cream" are small, with a dense skin, very sweet. Wash vegetables and herbs. Peel the garlic, also rinse.
2. Sterilize containers. Put some herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. Top with herbs and spices.
3. Prepare a brine by dissolving in boiled water (0.5 l.) 50 gr. salt. Pour into the bank. If there is little brine, top up with plain water.
4. Keep in the room for 3 days to start the fermentation process. Then rearrange in the refrigerator or just a cold place. The process will continue for another 2 weeks.

After the lapse of time, you can start tasting the original Russian snacks.

Tomatoes in jars for the winter with mustard

In our time, mustard has practically lost its significance, although in previous years it was actively used by housewives. Meanwhile, it is a good seaming agent that does not allow mold to form in jars. Therefore, homemade canned food can be stored at room temperature.

Ingredients:

• Tomatoes - 2 kg.
• Mustard powder - 1 tsp
• Garlic - 4 cloves.
• Bitter pepper pod - 1 pc.
• Allspice peas - 4 pcs.
• Laurel - 3 pcs.

Brine:

• Water - 1 l.
• Common table salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.

Action algorithm:

1. Rinse containers thoroughly. Wash the tomatoes under running water.
2. At the bottom of the jar put seasonings, pepper pod (can be cut into pieces), garlic. Next, lay small, dense tomatoes (up to the neck).
3. Pour in boiled water.
4. After a while, drain the water, prepare the brine.
5. Pour hot brine over tomatoes. Put mustard on top and pour vinegar.
6. Seal with a tin lid.

The brine due to the mustard will turn out to be unclear, but the taste of the snack will be excellent.

How to harvest a tomato for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones, are so afraid of).

How nice it is to open a jar of juicy fragrant tomatoes in winter, which seem to exude the taste and aroma of summer! Pickled tomatoes are a delicious preservation that can either act as a separate snack or be an addition to various dishes. Canned tomatoes will be appropriate both at the everyday and at the festive table, and the variety of options for their preparation will allow you to constantly surprise households and friends with new recipes. the site will tell you how to cook tomatoes for the winter "You'll lick your fingers" so that you get delicious preparations and you can enjoy the fruits of your labor with appetite.

For pickling, you should choose high-quality vegetables of the same variety and size - small and medium-sized tomatoes will easily fit in a jar, while large and fleshy ones will have to be cut. Tomatoes should be firm and not damaged. So that the skin of the fruit does not crack when adding a hot marinade, the area where the stalk was removed must be pricked with a toothpick. If you are not a fan of tomato skins, you can first remove it from fresh tomatoes by pouring boiling water over them.

The second important point after choosing vegetables is the cleanliness of the containers used. Jars and lids for preservation should be thoroughly washed and sterilized. The container can be sterilized both in the traditional way over steam, and in the oven or in the microwave.

And the third main component of delicious pickled tomatoes is aromatic herbs and spices. Your pickled tomatoes will perfectly complement black peppercorns, allspice, cloves, dill, parsley, basil, tarragon, currant leaves, cherry leaves, horseradish and many other spicy ingredients. Adding garlic, chili peppers or hot peppers will make your preparations more savory, and the use of bell peppers, apples, carrots and onions will add a sweetish flavor to the brine and make the appetizer more appetizing.

The main preservative for marinating tomatoes is table vinegar, but if you want to make the taste of tomatoes and brine more delicate, you can use less harmful citric acid, adding it in the same proportions. Even children can eat these tomatoes. You can also make the preparations more original if you replace table vinegar with apple, wine or balsamic.

Heat treatment of tomatoes can be carried out in two ways. In the first case, double or triple pouring with boiling water is used, followed by infusion for 10-20 minutes. In the second case, the tomatoes are marinated once, after which they are sterilized. Ready preservation should be stored in a dark, cool place at a temperature not exceeding 16 degrees.

Tomatoes for the winter "You'll lick your fingers" is a wonderful combination of spicy sweetness and light sourness that makes tomatoes so tasty and appetizing for people of all ages. A little time and patience, and your efforts will certainly be rewarded with compliments and praise from loved ones! Inspired? Then go to the kitchen!

Pickled tomatoes for the winter "Lick your fingers"

Ingredients:
For three liter jars:
1.5-1.8 kg of tomatoes,
2 bulbs
3 garlic cloves,
15 black peppercorns,
12 peas of allspice,
6 cloves,
6 bay leaves,
3 currant leaves,
3 cherry leaves
3 umbrellas of dill,
3 tablespoons of 9% vinegar,
2 tablespoons of sugar
1 tablespoon salt
1.5 liters of water.

Cooking:
Put currant leaves, cherry leaves, chopped garlic, dill umbrellas, bay leaf, pepper and cloves on the bottom of the jars. Arrange prepared tomatoes and onion sliced ​​in half rings in jars - in layers or together. Pour water into a saucepan, add sugar and salt, stir and bring to a boil. Add vinegar and pour hot marinade over tomatoes. Cover the jars with lids and sterilize for about 15 minutes, then roll up the lids, turn upside down and cool, wrapped in a blanket.

Pickled Tomatoes "Sharp"

Ingredients:
For a three-liter jar:
2 kg of tomatoes,
1 bunch dill,
1 hot pepper
9 garlic cloves,
3 tablespoons of salt
2 tablespoons of 9% vinegar,
1.5 liters of water.

Cooking:
At the bottom of the jars put half the chopped dill, thinly sliced ​​garlic cloves and hot peppers, de-seeded and cut into rings. Pack tomatoes tightly into jars and add remaining dill. Bring the water with salt to a boil, pour in the vinegar and pour the tomatoes with the resulting marinade. Roll up the jars with lids and let cool, turning them upside down and wrapping them in a blanket.

Tomatoes marinated in wedges

Ingredients:
For seven liter jars:
2.5 kg of cream tomatoes,
2-3 bulbs
1 bunch of parsley
7 garlic cloves,
20 black peppercorns,
7 bay leaves,
7 tablespoons of vegetable oil,
7 tablespoons of sugar
3 tablespoons of salt
45 ml 9% vinegar,
3 liters of water.

Cooking:
Rinse the tomatoes, cut in half or quarters if the tomatoes are large. Remove the stalk in the pulp. Divide between sterilized jars onion, cut into rings, peeled garlic cloves, spices and vegetable oil. Put the pieces of tomatoes in jars - preferably cut down. Boil water with sugar and salt, then add vinegar and pour the marinade into jars. Sterilize the jars for 20 minutes, then roll up the lids. Turn the jars upside down, wrap them in a warm blanket and let the preserves cool.

Pickled tomatoes without sterilization

Ingredients:
For one liter jar:
500-600 g tomatoes,
1-2 garlic cloves,
1 sprig of parsley
1 sprig of dill,
1 sheet of horseradish
1 bay leaf,
1/2 bell pepper
3 peas of allspice,
2 tablespoons of sugar
1 tablespoon salt
1 tablespoon 9% vinegar
500 ml of water.

Cooking:
At the bottom of sterilized jars put horseradish leaves cut into strips, peeled and thinly sliced ​​garlic cloves, bay leaf and allspice. Rinse the tomatoes, remove the stalks and chop each vegetable with a toothpick. Put the tomatoes in jars, laying sprigs of greens and chopped bell pepper between them. Boil water and pour it over tomatoes in jars. Cover jars with lids, wrap with something warm and leave for 15-20 minutes. Drain the water back into the pan, add a little more water, as some of it will evaporate, bring to a boil again and pour into jars. Wrap the jars and leave for another 15 minutes. Drain the water back into a saucepan, add sugar and salt, bring to a boil. Pour the vinegar directly into the jars. Pour boiling marinade over tomatoes and close with sterilized lids. Turn the jars upside down, wrap them in a blanket and leave to cool.

Tomatoes marinated with herbs and garlic

Ingredients:
For ten liter jars:
8-9 kg of tomatoes,
3-4 bulbs
2 heads of garlic
1 bunch dill,
1 cup 9% vinegar
30 tablespoons of vegetable oil,
10 bay leaves,
10 peas of allspice,
1-2 pods of hot pepper,
7 tablespoons of sugar
3 tablespoons of salt
3 liters of water.

Cooking:
Put chopped dill, chopped hot peppers, peeled garlic, bay leaf and allspice on the bottom of sterilized jars. Add 3 tablespoons of vegetable oil to each jar. Put the tomatoes in jars, adding onion, cut into rings, on top. Prepare the marinade by boiling water with sugar and salt. Pour in the vinegar and fill the jars with tomatoes with the resulting marinade. Cover the jars with lids, sterilize for 10-15 minutes, then roll up the lids. Cool the jars by turning them upside down and wrapping them in a blanket.

Sweet tomatoes marinated with apples and bell peppers

Ingredients:
For one three-liter jar:
2 kg of tomatoes,
1-2 hard apples
1 bell pepper
1 sprig of parsley
5 tablespoons of sugar
1 tablespoon salt
1 teaspoon 9% vinegar.

Cooking:
Mix prepared tomatoes and sliced ​​apples into sterilized jars. Between tomatoes and apples, place chopped bell peppers and greens. Pour boiling water over the tomatoes and let stand for 5-10 minutes. Drain the water into a saucepan using a special lid with holes, add sugar, salt and bring to a boil. Pour in the vinegar and pour the boiling marinade into jars. Roll up jars with sterilized lids, turn over, cover with a blanket and leave to cool.

Try to cook tomatoes for the winter according to our recipes, and you will be infinitely happy with the result! Good luck with your preparations!

So the generous time has come with the vegetable gifts of Mother Nature - not only juicy, ripe and ripe tomatoes ripen in the beds, they are sold literally at every step. Well, since the season, the prices for them are very humane, which means it's time to take care of preparing this vegetable for the winter. And then, on a cold dank evening, you can cook a delicious hot dish, open home-made preparations and enjoy the delicious taste of warm autumn. Pickled tomatoes are one of the most delicious varieties of homemade preparations for the winter, comparable only with. Very tasty and popular, this appetizer will be welcome on your table all winter.

Of course, the taste of a real home-made preparation, made with your own hands, cannot be compared with any store jar of finished products. Let's look at the options and methods for harvesting pickled tomatoes.

How delicious to pickle tomatoes for the winter?

Pickled tomatoes canned for the winter are a classic of homemade preparations. There are a huge variety of recipes, so the housewife can only choose the recipe that attracted her attention and start cooking.

Sweet pickled tomatoes with peppers

How to pickle tomatoes so that they turn out delicious? It is enough to add a little sugar to the brine, and then the usual addition to second courses or an appetizer will sparkle with new tastes and aromas.

• Small tomatoes - how many will fit in a liter jar;
• 100 gr. fine granulated sugar;
• 50 gr. salt;
• 2-3 tbsp. spoons of apple cider vinegar;
• 2 sweet red peppers.

How to close sweet pickled tomatoes for the winter?

1. Prepare a liter jar with a lid for preservation.

2. Wash ripe tomatoes, cut them into four pieces. Peel sweet peppers and mix with tomatoes, put in a jar, and pour boiling water over them to the “shoulder-deep” level.

3. After 20 minutes, the water must be carefully drained into a saucepan, add all the spices and bring to a boil. Reduce the heat and boil for a few minutes, then again pour the brine with spices to the tomatoes.

4. Close with a tight lid, roll up. There is no need to sterilize jars, just turn the container over.

Marinated tomatoes in tomato juice without sterilization

A simple and very tasty marinating recipe that even a novice housewife can handle. Such tomatoes will not only be a delicious addition to the everyday or festive table in winter, but will also serve as a delicious basis for making sauces or dressings for first courses.

• 2 kg. overripe tomatoes for juicing;
• 1.5-2 kg. small tomatoes for pickling;
• 50 gr. salt;
• 2 - 3 teaspoons of fine granulated sugar;
• A large pinch of hot ground pepper;
• 2 umbrellas of cloves.

How to close pickled tomatoes in juice for the winter?

1. Sort and wash the tomatoes for juicing, and extract the juice either in a juicer, or chop in a blender, or you can cut the tomatoes in half and rub on a regular grater, and then squeeze through cheesecloth or a sieve.

2. Pour the juice into a saucepan, bring to a boil, reduce heat and simmer for 5-7 minutes. Add spices and seasonings to the sauce, mix, taste after 2-3 minutes so that there is enough salt and sugar, spices.

3. Boil the sauce for 12-15 minutes over low heat. In the meantime, you can do directly tomatoes.

4. Prepare a container of convenient size for pickling, and if desired, you can remove the skin from the tomatoes by lowering the fruits into boiling water for a minute, after making a puncture or cut on the skin.

5. Put the tomatoes in jars and pour boiling water from the kettle, leave until the sauce is reduced. Drain the water and immediately pour over the hot sauce.

6. We cork the jars with prepared clean lids, roll them up if necessary and turn them upside down. Store pickled tomatoes in a cool and dark place.

Pickled Cherry Tomatoes with Vinegar and Garlic

A delicious treat for everyday or festive table is not difficult to prepare at home, and you will need the simplest products that can be found in every home, or purchased at the nearest large store or supermarket.

• 650 gr. cherry tomatoes;
• 1-2 sweet peppers;
• A small bunch of greens - dill and parsley;
• 4-5 garlic cloves;
• 2 leaves of lavrushka;
• 1-2 umbrellas of cloves;
• 50 gr. rock salt;
• 2 teaspoons of fine sugar;
• 30 ml. 9% apple or wine vinegar.

How to close pickled tomatoes with garlic for the winter?

1. Rinse and dry the herbs, cut them into large pieces. Peel fresh garlic, cut in half so that it gives off its flavor better.

2. Put greens, garlic, and peas of allspice, black pepper in a jar.

3. Each tomato needs to be chopped, and put the tomatoes in a jar, and it is recommended to place large fruits below, and those that are smaller - on top.

4. Boil the marinade by boiling water with the addition of salt and sugar, vinegar and the remaining spices. Pour tomatoes with boiling marinade, leave for 12-15 minutes, then carefully drain back, bring to a boil again and pour back into jars.

5. Screw on the lids, roll up and turn over, then store in a cool, dark place.

Sour Pickled Tomatoes

Almost no family can do without closing a small stock of pickled tomatoes for the winter according to a family recipe that is written down in an old, shabby notebook. And the most delicious, as you know, is quite easy and quick to prepare, and this recipe is no exception.

• 3 liters of clean water;
• 250 gr. 6% apple (or wine) vinegar;
• 50 gr. salt;
• 2-3 tbsp. spoons of granulated sugar;
• 50 ml. vegetable oil;
• 2 kg. medium-sized tomatoes;
• 1-2 sweet onions;
• 6-7 garlic cloves;
• 2-3 bay leaves;
• Spicy fresh (or dried) herbs - optional.

How to close sour pickled tomatoes for the winter?

1. How to cook pickled tomatoes recipe that every housewife should know? So that the tomatoes do not burst, they need to be washed and dried and pricked with a regular toothpick next to the stalk.

2. At the bottom of the jar, put the peeled and cut garlic, roughly chopped greens and chopped onion in half rings and a little vegetable oil.

3. It is enough to tightly lay the tomatoes in jars, trying to lay larger fruits down.

4. Mix all the spices and seasonings, salt and sugar, add to the water and bring the marinade to a boil. Reduce heat and boil for 5-7 minutes without adding vinegar to it.

5. Before removing the pan from the heat, pour in the vinegar, mix, pour the tomatoes in the jars, tighten the lid, roll up and turn over.

Pickled tomatoes for the winter with mustard

Fans of spicy dishes will love juicy pickled tomatoes with mustard and a spicy, spicy taste and aroma.

• 2 kg. medium-sized tomatoes;
• 6 leaves of lavrushka;
• 4-5 sheets of cherries;
• 2-3 umbrellas of dill;
• 4-5 currant leaves;
• 30 gr. dry mustard (powder);
• 55 gr. salt;
• 5 st. spoons of sugar;
• 2 liters of pure water.

How to close tomatoes with mustard for the winter?

1. Select tomatoes of approximately the same size for pickling, which are slightly underripe. Each tomato must be whole, without damage and spoilage, not crumpled.

2. Rinse the tomatoes well in running water, dry them with kitchen paper towels and arrange them in clean, pre-prepared glass jars.

3. Each layer of tomatoes should be shifted with spicy leaves, fresh herbs, dill umbrellas, and peppercorns.

4. Boil water, add salt and sugar to it, wait for the grains to dissolve, add mustard powder. Bring to a boil again, let boil for a minute, turn off the heat and cool.

5. Pour prepared tomatoes with cool brine so that they marinate faster, you can prick the fruits with a toothpick, and, closing the usual soft (nylon) lid, put the tomatoes in the refrigerator for 4-5 days.

6. Pickled tomatoes can be served at the table, they turn out so tasty that soon you will have to prepare a new batch.

• Green tomatoes are delicious when marinated with a little cinnamon. To prevent the jar from bursting during storage, add 1 tablet of regular aspirin to each;
• Pickled tomatoes for the winter recipes, which are presented above, it is recommended to close several varieties of tomatoes according to different recipes. Thus, during the long winter, there will always be a variety of tastes on the festive or everyday table;
• You should not increase the proportions of vinegar in an attempt to preserve the products for as long as possible - tomatoes are a delicate vegetable, and if you do not follow the recipe, they can become sour. Of course, they can be used for cooking first and second courses, but in their pure form it will be tasteless;
• It is very important to turn the jar over after corking the container so that the marinade evenly soaks all the vegetables. Indeed, most of the time allotted for storage, they will stand upside down, so it is necessary that each tomato has enough time to absorb the tastes and aromas from the marinade;
• It is worth paying attention to such recipes for pickled tomatoes as with fresh carrot (beetroot) tops, in a sweet and sour marinade, with chili peppers, currant leaves and cherries. Such tomatoes will have a bright interesting taste, but you should not forget about the classic recipes - they usually make up most of the blanks.

Pickled tomatoes prepared according to these recipes will truly decorate both everyday and festive tables, guests and friends will not only ask for supplements, but will also be interested in recipes. Tomatoes are suitable for any preservation, whether it is a vegetable mix, a spicy salad, or a fragrant sauce. Cook with pleasure, do not be afraid to experiment with the addition of seasonings and spices to delight the family with delicious homemade preparations.