You can lick your fingers at canning tomatoes without sterilization. Homemade, tomatoes Lick your fingers for the winter: cooking features

Tomatoes marinated with mustard
For the winter, tomatoes marinated with mustard are very good. The recipe is quite simple and affordable, the main thing is that it does not take much time to cook. To prepare the marinade, you will need 1000 ml of water, 100 ml of 9% vinegar, 40 g of rock salt, 70 g of cane sugar.
An additional 1 tsp is placed on a liter jar. mustard seeds, 7-15 pcs. allspice, 1-2 bay leaves. Tomatoes are obtained, you will lick your fingers - awesome, no one has resisted yet, everyone liked it, I advise!
We lay out the spices at the bottom of the sterilized bottles, put small tomatoes quite tightly. It is worth noting that for the recipe it is better to select small hard fruits (it tastes better in winter). In a saucepan, boil distilled water in the required volume and pour boiling water into jars, cover with lids.
Let stand 8-12 minutes, drain the liquid back into the boiling container. When the marinade boils, pour in the vinegar, mix, now pour the brine to the very top so that there is no empty space left. Close, turn the jars over, wrap and leave to cool completely. The fastest and most affordable recipe for pickled tomatoes for the winter with mustard without sterilization. Be sure to prepare more jars, at home - just delicious!
Tomatoes in Melitopol - an unusual taste
To cook Melitopol-style tomatoes for the winter, take:
10 kg of tomato, 100 g of dill sprigs, 50 g of horseradish leaves, 25 g of garlic, 50 g of parsley and celery, 2-3 bay leaves, one small hot red pepper, 10-12 black peas. For brine per liter of water, you need 55 grams of rock salt, 4 tbsp. vinegar 9%.
Sort tomatoes, wash. Fruits similar in weight and ripening are placed in a container for uniform salting.
Cut the washed greens into strips of 3-4 cm
Hot pepper cut in half
Cut each clove of garlic into several pieces.
Herbs and spices should be laid out on the bottom of the dishes and covered with tomatoes laid to the top
Fill the prepared bottles to the top with boiling brine and sterilize for 15-20 minutes.
Bon appetit!
Tomatoes for the winter in their own juice - a super recipe!
Not everyone knows how tasty it is to cook tomatoes in their own juice for the winter, because sometimes it happens that the fruits fall apart, burst, turning into a homogeneous substance at the exit. How to cook so that the vegetables retain their integrity, and the tomato pleases with taste?
In order not to spoil a delicious dish, you will need the following ingredients:
Select 3 kg of hard, medium-sized tomatoes, plus 2 kg of larger fruits, take 2.5 tbsp. tablespoons of salt and 50 g of granulated sugar.
Wash small tomatoes well, make a few punctures with a toothpick. Put tightly in jars without reaching 2 cm from the edge.
Large-fruited - cut into quarters and boil without adding water, then grind the resulting mixture through a sieve.
Pour the juice into jars so that it covers the tomatoes. The recipe requires sterilization, so we keep it on fire at a temperature of 85 degrees for half an hour, or boil it for 10 minutes (for containers, capacity 1 liter).
Green tomato salad - you will lick your fingers!
To prepare a delicious green tomato salad for the winter, you will need 1000 g of green fruits, 500 g of onions. For dressing - 1000 ml of purified water, 80 ml of vinegar 6%, 4 teaspoons of sugar, 2 tbsp. salt, 6-8 mustard seeds, 6-10 pieces of black pepper
Wash and blanch the tomatoes, immerse in ice water, peel. Cut into thin slices. With onions, we perform an identical procedure, then cut into rings.
The first layer is laid pepper, mustard. In the middle - distribute the vegetables to the shoulders. Pour boiling marinade over and boil for 20 minutes. Do not forget, when the products are sterilized, you just need to cover the jars with lids, and after the time has elapsed, take out and roll up the jar.
Salad for the winter of green tomatoes - easy and simple, ready!
Tomato sauce - a good preparation for the winter
Now let's prepare tomato sauce, because a delicious product must be in the kitchen of every housewife. You need 3000 ml of tomato juice with pulp, 100 ml of 6% vinegar, 150 g of cane sugar, 60 g of salt, 50 g of parsley root, 1-2 g of ground black pepper, a few cloves and half a gram of cinnamon.
Remove the seeds from the tomatoes, pass through a juicer and simmer until the juice has a thick consistency. Peel the roots of herbs, chop, add crushed garlic and crush in a mortar. Fill the tomato mass with the resulting slurry. When the paste begins to thicken, bring to taste with spices, for this, put dry seasonings in a bundle of cloth or gauze, immerse in a saucepan for 10-15 minutes, then remove. When the mass is boiled down twice, pour into a container for seaming and twist. Delicious tomato sauce for the winter is ready! Be sure to try the recipe, you will be surprised how delicious it is!
Bulgarian stuffed tomatoes - a great snack for the winter
Those who like to treat themselves to something delicious on cold winter evenings, we advise you to prepare tomatoes stuffed in Bulgarian style. A set of ingredients - 6.5 kg of tomatoes, 600 g of onions, 4 kg of carrots, 250 g of parsnip roots, 130 g of parsley and celery roots, 150 g of fresh herbs (parsley, dill, celery), 100 g of table salt (fine), 100 g of granulated sugar, 15 g of hot pepper, 10 g of black peppercorns.
Select 4 kg of dense tomatoes for stuffing. Cut, remove the entire middle, including the seeds and part of the pulp. The operation is more convenient to carry out with a small spoon. Chop the removed middle and boil. After sweeten, season with spices and continue cooking for 5 minutes with constant stirring. Tomato dressing is ready.
The peeled onion is chopped into small cubes and fried to a golden crust. All roots should be chopped into circles of 3-5 mm and fried. Grind the green mass. The ingredients that are intended for the filling must be combined and salted. Stuff the tomatoes with minced meat, put in jars, pour dressing, brought to a temperature of 85-90 degrees, put on fire for 1 hour to be sterilized (the recommended processing time is for jars with a capacity of 1 liter). Then immediately roll up, turn over and wrap.

Perhaps, preparations from tomatoes turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

To your attention are excellent recipes for preparing tomatoes for the winter for every taste. It is worth preparing carefully, a little time and in the winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention to themselves, as for the lids. This is necessary, since I consider them a more capricious vegetable in comparison with.

Tomatoes should be ripe and fresh - quality inside and without damage on the outside. They must be thoroughly washed before being placed in jars, it is even advisable to soak in cold water for a couple of hours.

In each tomato, make a hole at the base of the stem with a clean wooden toothpick. This step will help keep the peel intact in the boiling water.

We add greens to the cylinders according to our preferences. Dill will give a spicy favorite aroma, it is better to use umbrellas for a brighter taste. Parsley greens are a great option for friendship with tomatoes in a jar, leaves and stems come in handy. It has a fresh taste and good aroma, it should not be spared by adding it to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for lovers of bright smells and bold flavors, but I confess that this is my favorite companion for red vegetables.

Excellent spices for red vegetables are black hot pepper in peas, as well as allspice and bay leaf. Coriander seeds and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give the perfect combination. Some housewives add a few pieces of hot pepper in a red pod - this is for lovers of vegetables in sharper jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade, as an additional protection for seamings.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. Add it or not to the cylinders, it's up to you. In case of its absence, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

• 2 pcs. carnations
• 2 mountains allspice
• 2 mountains black pepper
• 1 vet. tarragon (tarragon)

For marinade in 1 liter of water:

• 1 st. l. salt without a slide
• 5 st. l. with a pile of sugar
• 1/3 tsp citric acid

Cooking method:

Prepare the tomatoes - wash them well, sort them out

Sterilize jars and lids

Using this recipe, jars can not be sterilized, but only washed well

In each jar, put black pepper, cloves, allspice, tarragon according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the heat.

Fill the cylinders with tomatoes up to the shoulders, no need to fill them up to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the cylinders, immediately covering them with lids

Close the lids on the jars with a canning key, turn over, wrap in a warm blanket

Bon appetit!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy the winter with high-quality seamings prepared by your hands. Summer work is doubly pleasant!

You will need for a 0.5 liter jar:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onion
• 2-3 wind. celery
• 5-6 mountains. black pepper
• 1 tsp salt
• 1 tsp granulated sugar
• 2 tbsp. l. 9% vinegar
• 1.5 st. l. vegetable oil
• 200 ml hot water
• 2 tooth garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse vegetables in running water, place them in clean jars. Their skin should not be damaged.
2. Peel the onions and carrots, rinse and chop, onions in half rings, and carrots in large cubes. Place the vegetables in the jars along with the celery stalks, filling in the gaps between the tomatoes. Coarsely chop the garlic cloves into jars.
3. Boil water, pour it into jars of vegetables, pouring it over a knife or a tablespoon so that the glass does not crack from temperature changes. Cover the jars with clean lids and let the tomatoes warm in boiling water for 20-25 minutes.
4. Then, using the drain cap, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except for vinegar and vegetable oil. Place the saucepan with the marinade on the stove, bring it to a boil.
5. Pour oil, vinegar into each jar, put aspirin as desired. Next, pour vegetables in jars with hot marinade, cover the cylinders with lids, close them with a key.
6. Check the strength of the closure by turning the jars over onto the lids, wrap them in a warm blanket, leaving the rolls in it until they cool completely.
7. Keep blanks away from sunlight!

Bon appetit!

Harvesting tomatoes with garlic for the winter

According to this simple recipe, surprisingly beautiful tomatoes are obtained, as if in the snow. Garlic crushed in a blender is very light, it moves freely in the marinade, beautifully settling on vegetables, between saturating them with a very bright taste and aroma.

Be sure to try this tomato recipe! Good luck!

You will need for a 1 liter jar:

• 500-600 g tomatoes
• 0.5 tsp mustard seeds
• 1 tsp garlic
• 0.5 tsp vinegar essence 70%
• 3 art. l. sugar per 1 liter of water
• 1 st. l. salt per 1 liter of water
• 2-3 mountains allspice

Cooking method:

Sterilize jars and lids over steam or in any way convenient for you

Rinse and sort tomatoes thoroughly

We pierce each tomato with a toothpick at the base.

Fill the tomatoes in jars with boiling water, cover with lids, let warm up for 20 minutes

Separately, boil 2 liters of water, add salt, sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, wash well

Grind it in a blender

Drain hot water from the cylinders, we will no longer need it

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the balloons with lids, close them with a canning key

Turn hot cans of tomatoes over, wrap, let them cool completely in a blanket

At first, the marinade in the bottles will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white "snow" from chopped garlic

Bon appetit!

The most delicious winter tomato recipe with celery

In this recipe, celery, with a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like that.

This is my favorite recipe, very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes with celery! This is delicious!

You will need:

• 3 kg tomatoes
• 500 g celery
• 30 g mustard seeds
• 6 tooth garlic
• 4-6 dill umbrellas
• 50 g salt
• 55 g granulated sugar
• 15 ml vinegar essence 80%
• 2 liters of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. Sterilize all cylinders and caps in a convenient way for you
2. It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for several minutes, hold the bay leaf in boiling water for 60 seconds
3. Next, put coriander and mustard grains on the bottom of the jars, add bay leaf, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and poured over with boiling water
4. Soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass bottles
5. Rinse small tomatoes in cold water, remove the stalk, pierce each with a toothpick at the base, arrange tightly in jars, add dill umbrellas on top, a little green celery
6. Pour blanks with vegetables first with boiling water for 20 minutes, then drain the water from the cylinders into a convenient saucepan, measure the volume, add water to 2 liters, dissolve sugar, salt according to the recipe
7. Marinade must be boiled for 5 minutes, remove it from heat, add vinegar essence to it
8. With ready-made marinade, fill the cylinders with vegetables to the very top, carefully roll them up with a preservation key or use screw caps for glass with a thread
9. Closed jars should be immediately turned upside down on the floor, covered with a blanket until completely cooled.
10. At the end of the day, store vegetables in jars in a cool, dark place for storage.

Bon appetit!

Tomatoes for the winter with bell pepper in a 3 liter jar

A big plus in this recipe is that you yourself regulate the amount of onions and bell peppers in the jar. Sweet peppers are saturated with amazing spicy aroma from generous tomato and marinade, it turns out very tasty.

It should be put in a larger jar, because there will be many who want to feast on them. Good luck with your preparations!

You will need for a 3 liter bottle:

• 2 kg tomatoes
• 15-20 g parsley
• 1 PC. bulb onions
• 1 PC. sweet bell pepper
• 3 pcs. allspice peas
• 10 pieces. black peppercorns
• 2 tooth garlic
• 2 pcs. bay leaf
• 35 g salt
• 70 g sugar
• 70 ml vinegar 9%

Cooking method:

Put parsley, chopped garlic, black pepper, allspice, bay leaf into the prepared 3-liter bottle at the bottom

Cut the onion into rings, peel the bell pepper from the seeds, cut into pieces

Pierce each tomato with a toothpick at the base.

We put the tomatoes in a balloon, filling the voids with slices of bell pepper, onion rings

We fill the balloon with boiling water, pouring it over the outside of the tablespoon so that the glass does not burst

Cover the bottle with a clean lid, let the tomatoes warm up for 20-25 minutes

Add salt, sugar to it, bring the liquid to a boil

Pour tomatoes in a balloon with hot marinade, immediately securely close the lid with a key

Turn the jar over, wrap it in a warm blanket until it cools completely.

Bon appetit!

Video recipe for tomatoes for the winter lick your fingers

For many years now, the harvest from the dacha has not been wasted and perfectly replenishes the stocks of blanks. Pickled tomatoes for the winter are preserved in jars and then delight on holidays and on weekdays. Today I will share with you different, but always proven and good recipes for harvesting tomatoes.

At first glance, it may seem that pickled tomatoes are some kind of difficult-to-cook dish that an inexperienced hostess cannot handle. But I assure you, everything is simple. The main thing is to remember the basic rules and proportions of recipes, and then you can even improvise. Like many housewives, you can add different spices, herbs to taste and experiment with tomato varieties.

The best time to harvest pickled tomatoes is when they are easy to buy in large quantities and at a low price, that is, during the harvest season. Or use those that you have grown yourself in the beds and greenhouses.

Pickled tomatoes in jars are good both large and small, cream and even cherry tomatoes. Almost any variety of tomato marinates well.

Delicious pickled tomatoes for the winter with herbs - a simple step by step recipe

I have tried different recipes for marinating tomatoes and found that the ideal proportions of salt and sugar for each are always different in the end, so you may have to close more than one batch before you find your favorite option. Someone loves sweet pickled tomatoes, someone puts more salt than sugar, and loves salty-sour ones. Vinegar adds its pronounced sourness, but do not forget that the tomatoes themselves contain a large amount of acid.

This recipe is characterized by the fact that the sweetness and saltiness are balanced, and the taste is very rich due to the different leaves and herbs.

For fragrant pickled tomatoes you will need:

• tomatoes - from 2 kg,
• fresh parsley - 2-3 sprigs per jar,
• dill root optional
• celery,
• blackcurrant leaves - 2-4 leaves per jar,
• cherry leaves - 2-4 leaves per jar,
• bay leaf - 2 leaves per jar,
• black peppercorns - 5 peas per jar,
• allspice peas - 5 peas per jar,
• salt,
• sugar,
• 9% vinegar.

Cooking:

1. Prepare the tomatoes, wash them thoroughly. They must be whole, without damaged skin, without green barrels and bottoms. Approximately the same size, but it does not matter.

To marinate the tomatoes better, regardless of the thickness of the skin, take a toothpick and make a few punctures near the stalk itself. These little holes will allow the marinade to seep through.

2. Wash jars with baking soda. Then sterilize them on the stovetop or in the oven. It can also be sterilized in the microwave. Do not forget to sterilize the lids, you can in boiling water. Can't be used in the microwave as they are metal.

Choose the size of the jars yourself, large ones are more suitable for large tomatoes. But keep in mind that an open jar of pickled tomatoes will have to be stored in the refrigerator.

3. Rinse the greens thoroughly and arrange them in jars. The proportions of greens in jars are approximately the same. For each liter of jar volume, you get 1-2 parsley branches, 2 cherry leaves, 2 currant leaves, 4-5 peppercorns, 1 bay leaf.

If you are using 2 or 3 liter jars, proportionally increase the number of leaves inside each.

4. Place tomatoes in each jar. Make it as tight as possible. Save smaller tomatoes for later to make it easier to fit them into a narrower jar or to fill gaps between large tomatoes.

5. Now we will measure how much marinade is needed for our tomatoes. To do this, I use my grandmother's wonderful know-how.

To know exactly how much water you need, pour hot water into a jar of tomatoes. You can just boil the kettle for this. Fill the jars to the very edge, so you get the required amount of marinade.

After that, let them stand for about 10 minutes. This will be the sterilization of tomatoes and herbs.

6. Now drain the water from the jars, but not into the sink, but into a separate pan. In this case, the best way to measure the resulting volume of water is to use a measuring jug or an empty liter jar (necessarily sterile). So you will find out how many liters of marinade you can pour into jars of pickled tomatoes and there will be no excess left. Moreover, there will be no shortage. Pickled tomatoes will also turn out to be optimized in terms of economy.

7. In the pan, after measurements, you should get a certain amount of water, from which we will prepare the marinade. Add salt and sugar to the water in this proportion per liter of water: 1 tablespoon of salt and 2 tablespoons of sugar.

Stir it all up and bring to a boil on the stove. As soon as it boils, remove and add vinegar in a proportion of 100 ml per liter of water (this is about 6-7 tablespoons).

Vinegar is usually added to a hot marinade at the very end of its preparation, or even directly into jars. Vinegar should not boil, as this loses its properties.

8. Pour the tomatoes in jars with the finished hot marinade. The liquid should reach the very edge of the jar. Immediately close the lid and roll up. Or screw on if you have screw caps.

After that, turn the jars over and place them on the lid. Check the tightness, if the jar around the lid does not get wet from the seeping brine, then it can be wrapped in a blanket and left to cool for about a day. After that, pickled tomatoes for the winter in jars must be left to ripen. Ready, they will be very tasty and fragrant.

Pickled sweet tomatoes in jars without greens

Good fleshy plum-shaped tomatoes I like to pickle without greens. There is that pickled tomatoes retain only their own taste, something especially attractive. After all, this is a very tasty vegetable, or rather a berry. After all, everyone has long known that, from the point of view of botany, a tomato is not a vegetable at all. But we will leave the theory for scientists, let them argue further. And we will study recipes on how to pickle tomatoes for the winter without deepening into what type they belong to.

You can use any tomatoes that are available to you or you yourself have grown on your site. Prepare jars of the required volume. Everyone likes to use different ones, but most often they are liter or three-liter. It depends on how many people will eat tomatoes and where they will be stored. And of course, purchase or find special canning lids. Rolling thin lids and twisting ones are also suitable for pickled tomatoes. The main thing is good sterilization.

For sweet pickled tomatoes you will need:

• small tomatoes - from 2 kg,
• salt - 5 teaspoons (per 1 liter),
• sugar - 5 tablespoons (per 1 liter),
• black peppercorns - 0.5 teaspoon (per 1 liter),
• vinegar 9% - 100 ml (per 1 liter).

Cooking:

1. Sterilize the marinating jars thoroughly. Also boil the lids in pots of water. Five minutes of boiling on the stove will be enough.

2. Wash the tomatoes, pierce holes near the stalk with a toothpick. This is necessary so that the marinade gets under the skin of the tomato and so that it does not burst, but remains intact for the entire shelf life.

Put the tomatoes in jars.

3. Boil water in a kettle and completely pour boiling water over the tomatoes in a jar. Pay attention to how much water was poured out of the kettle. This is easy to determine on the scale of the kettle itself. This way we will know the correct amount of salt and sugar for the amount of water used.

Cover jars with tomatoes and leave for 10-15 minutes.

4. After 10 minutes, carefully drain the water from the jars into the pan. This will be the marinade. Add salt and sugar to the water, taking into account the proportions. A liter of water requires 5 teaspoons of salt and 5 tablespoons of sugar. This will make the pickled tomatoes sweet.

To calculate how much salt or sugar you need, take a calculator or phone. If you get, for example, 1.5 liters of water, then the calculations will be as follows: 5 (spoons) x 1.5 (liters) = 7.5 (spoons). A total of seven and a half tablespoons (table sugar and tea salt) per one and a half liters of water. Substitute the volume of liquid from the jars into this formula and add salt and sugar according to the result.

5. Add pepper to the water and boil it. Stir sugar and salt well. Once turned off, pour vinegar into the pan.

To know the exact amount, use a similar formula: 100 (ml of vinegar) x 1.5 (liters) = 150 (ml of vinegar).

If you don’t have a measuring cup at hand, then an ordinary 50-gram vodka shot will help you. You get 2 cups per liter of water.

6. After that, immediately pour the hot marinade into jars for tomatoes. Close the lids immediately, do not allow to cool. Then, turn the jars upside down and wrap them in a blanket. Now they should cool in this form, it can take 12 hours or more. Can be left overnight.

When you turn the jars over, check to see if the marinade is leaking through the lids!

Pickled tomatoes according to this recipe are very sweet and tender with acetic acidity. Usually, guests and household members cannot even be dragged away from this yummy by the ears. Feel free to put such a treat on the festive table in the form of an appetizer.

Bon appetit!

Pickled tomatoes with garlic "In the snow"

I found this interesting recipe by accident, but I immediately became very interested because of the original appearance of jars of pickled tomatoes. They reminded me of beautiful souvenir balls with snow inside, which they like to give for the New Year. Only here, instead of snow, garlic is used, which envelops the tomatoes in soft white flakes. Much like fluffy snow. And it tasted just amazing. After all, marinades are great friends with garlic.

Recipe for pickled tomatoes with carrot tops

This recipe made a real boom a few years ago, everyone just looked for and tried pickled tomatoes with carrot tops. For a long time, few could boast of having tried such tomatoes with very unusual greens. Everyone is used to the fact that carrot tops are unnecessary “tops” from a tasty and healthy root crop. But few people suspected that there are almost as many vitamins and nutrients in the tops as in the carrot itself. And it gives an unforgettable and incomparable taste. It is because of its richness and originality that no more spices are put in pickled tomatoes with carrot tops. It may seem to some that this is not enough, but believe me, it is not. Tomatoes will turn out unforgettably tasty, and even the remaining marinade can be drunk with great pleasure.

For cooking you will need:

• fresh medium-sized tomatoes - from 2 kg,
• carrot tops - 2 sprigs per 1 liter of jar volume,
• sugar - 4 tablespoons per 1 liter of marinade,
• salt - 2 tablespoons without top per 1 liter of marinade,
• vinegar 9% - 3 tablespoons per 1 liter of marinade.

Cooking:

1. Wash the tomatoes and sterilize the pickling jars. Some recipes say that jars do not need to be sterilized, but I do not neglect this action, because a completely large jar of exploded or fermented tomatoes thrown away is not worth 10 minutes of time spent on sterilization.

Boil the lids.

2. Pack the tomatoes tightly into the jar. In the process, add sprigs of carrot tops so that they are between the tomatoes and along the walls of the jars. The tops are best taken large from large ripe carrots, it will have a brighter and more pronounced taste. Large branches of haulm can be cut into pieces if you use small jars.

3. Boil water in a saucepan or kettle, and then pour it into jars of tomatoes. Leave them for 15 minutes, covered with lids.

If you sterilized jars and lids, and the water was boiling, then it is enough to pour water into the jars once. Then marinade is prepared from the same water.

4. Drain the water from the jars after 15 minutes into the pan and heat again.

Add sugar and salt to the water. Before that, calculate their required number. In the recipe just above, I have already shown a formula by which it is easy to find out how much salt and sugar you need to take for the amount of water you have. Its essence is to take the amount per 1 liter from the list of ingredients at the beginning and multiply by the volume of liquid in liters.

5. Dissolve the salt and sugar in the water, let it boil and remove from the stove. Then add vinegar.

6. Ready with a very hot marinade, pour the tomatoes in jars to the very top edge. The less air left under the lid, the better the pickled tomatoes will keep and the less chance of bacteria getting in.

7. Screw on or roll up the lids on the tomato jars. Turn over and check if the lid is leaking. There may be irregularities and defects in the covers, from which their tightness is lost.

If the jar is still leaking, then the lid must be replaced immediately. To do this, I usually sterilize one more spare lid than I have jars.

8. Wrap the jars of tomatoes in a thick towel or blanket and leave to cool for a day. After that, they can be put away for storage.

Tomatoes marinated for the winter in jars are stored quite reliably both in the closet and in the cellar. But you should not open them earlier than in three months, since the pickling process will continue all this time and the taste will be revealed only by winter.

This and many other recipes show you how to make delicious jar pickled tomatoes, but it's impossible to cover all the options. Therefore, I share only some of them, which I managed to check on my own experience.

Try it yourself, experiment, change spices and herbs, and you will definitely find your favorite recipe for marinating tomatoes.

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

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

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

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

Despite all the positive aspects, when spinning bright and juicy fruits, it is necessary to follow the recipe and sterility. Consider several options for preparing delicious tomatoes for the winter.

Pickled tomatoes for the winter in jars without sterilization: A classic recipe

Consider a detailed recipe for making delicious, fragrant pickled tomatoes. This preparation will diversify the boring rows of simple and traditional snacks. It is made without sterilization, which makes the canning process easier for beginners.

Products:

• tomatoes - how much will go into a jar with a capacity of 3 liters;
• garlic - 4-5 pcs.;
• dill inflorescences - 3-4 pcs.;
• peppercorns - 7-12 pcs.;
• lavrushka in leaves - 1 pc.

For the marinade you need to take:

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

How to cook pickled tomatoes for the winter?

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

To do this, sort the tomatoes by size. The bank is recommended to use the same and average. Poke a hole in the stem area with a wooden toothpick.

Wash jars with soap and sterilize. Carefully lay out the prepared tomatoes. Rinse the umbrellas, peel the garlic cloves. Put on top of all these spices, aromatic herbs.

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

Place a lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add loose flavor enhancers. Boil without forgetting to stir. Remove from heat, add acid and mix well.

Fill with ready-made marinade, roll up. We check for tightness. If water does not leak from the lid, turn it over, cover with a warm blanket and leave it in this form until it cools completely.

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

Having tried the taste of this preparation for the first time, the recipe will forever remain not only in memory, but also in the cookbook. Canning takes place without sterilization and does not require much time. Try to close a bright vegetable in the way described below. Output - 2 cans with a capacity of 3 liters.

Required:

• how many tomatoes will go into jars;
• garlic - 2-3 pcs.;
• bell pepper - 2 medium-sized pods;
• chili - 1-2 pieces;
• lavrushka in leaves - 2-3 pcs.;
• granulated sugar - 100 g;
• acid 9% - 55 ml;
• table salt - 50 g.

Sort out the tomatoes. For canning, it is recommended to use a small size, with an elastic skin. Rinse, make a small cross-shaped incision at the place of attachment of the stalk. Otherwise, with a temperature difference, the skin may burst, spoiling the entire appearance of the workpiece.

Peel the bell peppers from seeds and stalk. Cut into several pieces. Do the same with hot peppers.

At the bottom of sterile jars, put a sweet and bitter kind of pepper, parsley, and place tomatoes on top. Shake containers gently. Cover with sterile lids.

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

Strain back, add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to mix. Pour hot into jars, seal tightly. Turn over, wrap with a warm shawl and leave in this form until completely cooled.

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

I suggest watching a video recipe for sweet tomatoes:

I also advise: - insanely delicious - a selection of recipes.

Pickled tomatoes with carrot tops: a snack for the winter

Ripened tomatoes, and you do not know what to cook from the red fruits of the original? Then we offer to consider a simple recipe, but at the same time very tasty. Preservation of tomatoes will occur with carrot tops. Is it really unusual?

Products:

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

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

Rinse tomatoes, carrot tops, dry. In each fruit, make a cross-shaped incision, and additionally pour boiling water over the branches.

Put the tops in the jars first, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill jars. Cover and leave in this form for a quarter of an hour.

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

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

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

The number of ingredients is indicated per liter jar. The appetizer is very beautiful and tasty.

Products:

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

Process jars and lids. Sort tomatoes, wash and dry. Remove unsuitable parts from garlic. In tomatoes, cut out the place of attachment of the stalk and carefully insert the garlic clove into the pulp, after making a cross-shaped incision. This is how all tomatoes are prepared.

At the bottom of the prepared container, determine fragrant spices, and on top of tomato fruits.

We proceed to the preparation of the marinade. To do this, pour the indicated amount of liquid into a saucepan and bring to a boil. Add salt, sugar. Wait for complete dissolution.

Pour the brine into a jar, cover and sterilize in a pot of cold water. In time, 10 minutes will be enough.

Remove carefully, add acetic acid, close tightly. Turn over, wrap in a warm blanket and leave to cool completely. Store in a cool place.

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

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

Not only red traditional ripe tomatoes are very tasty after marinating, but also green, not yet ripe ones - just delicious.

Products:

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

Rinse the main ingredient, dry and make a cross-shaped incision.

Peel the garlic, chop on a medium grater. Wash dill or parsley, shake off excess liquid, chop finely. Combine in a bowl, mixing thoroughly.

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

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

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

Conservation can be times:

Green tomatoes in Georgian for the winter

Here is a very interesting recipe for green tomatoes in Georgian

It turns out a very tasty wonderful and unusual snack for the festive table.

Marinated cherry tomatoes for the winter - Delicious

We suggest considering the option of cooking small, tasty tomatoes in your own juice.

Products:

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

Wash and sterilize jars, lids. Large tomatoes are needed to prepare the marinade sauce. To do this, they need to be washed, scalded, and the skin removed. Put the pulp in a blender bowl and grind to a puree state.

Pour the finished mass into a saucepan with a thick bottom, put on the stove. Pour salt, granulated sugar. With regular stirring, bring to a boil and continue cooking for half an hour.

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

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

Marinated tomatoes with instant garlic for the winter

If there is no time for conservation, but I really want to taste pickled tomatoes. In this case, we suggest considering several options for instant recipes. They can be consumed after 40-60 minutes.

Delicious and fragrant appetizer made on the basis of fresh tomatoes. The recipe allows you to quickly prepare and eat the dish, and for longer storage, you need to additionally sterilize the workpiece. Moreover, it is necessary to lay the mixture tightly. It is allowed to store preservation for no more than 2-3 weeks, subject to additional sterilization, and without - up to 4 days.

Products:

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

Remove the husk from the garlic and rinse with basil, parsley. Finely chop the prepared ingredients with a knife. Put in a small bowl and add Provence herbs, pepper. Pour vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mass and leave for 10-15 minutes to infuse.

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

Put tomatoes in prepared, sterile jars and pour dressing over them. Close with a plastic lid and shake well. Refrigerate for 10-15 minutes, preferably half an hour.

After the specified time, the appetizer can be laid out in a salad bowl and served at the table.

Also delicious:

1. Lightly salted instant cucumbers - 8 recipes with garlic and herbs

Pickled instant tomatoes with garlic and herbs in a bag

Products:

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

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

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

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

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

I got this recipe from my sister Luda. Therefore, for myself and my friends, I call them "Lyudmila". And when they ask what to put on the festive table from pickles and blanks, I say that let me have Lyudmila tomatoes. Because they are the most delicious!

Ingredients:

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

Recipe:

We wash and clean everything. We cut off the buttocks of the tomatoes. Boil jars and lids.

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

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

Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn over. Wrap with a blanket.

It will take 2 weeks and you can already try - Yummy is still the same!

The marinade was in abundance, and I cooked pickled cucumbers with it - 3 liter jars. And from all the listed products, I got 14 liter jars of pickled tomatoes.

It’s not a shame to spread such a blank on the festive table. All guests love this appetizer. They eat such tomatoes in their own juice on both cheeks and ask for more additions.

Ingredients:

• tomatoes,
• sugar (1 spoon per jar),
• salt (1 spoon per jar),
• vinegar (0.5 tablespoon 70% per jar).

I don’t know exactly how much a tomato will be needed, but you can calculate it - pour water into a jar of tomatoes, then pour it into a measuring glass, this is how much tomato juice you should have.

At the moment I was making 6 cans of tomatoes in my own juice, and I still have tomato juice, since I measured only one can, and not all 6. But it's not scary, I used tomato juice from the tomato for soup.

You can cook tomatoes in your own juice in the Redmond slow cooker or just on the stove. The cooking recipe is made on the stove, but along the way I will tell you how to cook delicious tomatoes in your own juice in a slow cooker.

Tomatoes in their own juice can be used separately - tomatoes and juice. The juice will be a tomato paste that can be put in soups, eaten in the form of ketchup with various dishes.

Cooking:

Rinse the tomatoes under running water.

Arrange the tomatoes in jars.

Scroll the tomatoes until smooth. I did not begin to remove the skin from the tomato, I do not see the point in this. Although you can do so. To do this, you will need a sieve where you can rub the tomatoes, and the skin will remain in the strainer. Or there is another way - you need to scald the tomatoes and make cuts, then the skin is easily removed.

If you don't have enough tomatoes for tomato juice, then add water.

Turn the stove on 6, let the juice boil.

I have 6 jars, which means I put 6 tablespoons of sugar and 6 tablespoons of salt, as well as vinegar 70% - 3 tablespoons. We put everything without a slide, and the main thing is not to pour the vinegar.

Let everything boil well.

Pour into jars to the very edge.

Close tightly and put the jars under a towel.

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

2. Do not forget to wash all products thoroughly before canning. This applies to tomatoes and fragrant, fresh herbs.

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

4. Salt should be pickled or without additives. If you use a salty ingredient with additives, then the taste of the workpiece may differ significantly from the intended one, or the snack will become unusable faster.

5. Marinade with acid must not be boiled, otherwise the vinegar loses all its properties. It is recommended to add it to hot brine.

For you, today I gave everything 100! Now I'm just waiting for your kind words and comments. All recipes have been personally tested by me and appreciated by gourmets of pickles and preparations - my household, relatives and close friends. Each tomato is very tasty, juicy and fragrant - You will definitely lick your fingers!

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.