Marinade for tomatoes - the main character of the tomato preparation! Recipes for delicious marinades for tomatoes: with vinegar, aspirin, vodka. Delicious pickled cherry tomatoes for the winter

Pickled tomatoes do not need advertising. Every housewife involved in harvesting for the future has her favorite recipe for such tomatoes. They can be made spicy, sour, sweet. It all depends on the spices and herbs that were added to the jar during canning.

Pickled tomatoes are good not only as an independent snack, but also as an addition to many dishes. They are put in lagman, pizza, in soup frying, pickle and hodgepodge are cooked from canned green tomatoes.

Pickled tomatoes keep better than cucumbers. Because of their natural acidity and the addition of vinegar to the marinade, they have little to no bombing. But still, this type of workpiece requires careful fulfillment of all requirements.

Pickled tomatoes: the subtleties of cooking

• Tomatoes of any degree of maturity are suitable for canning: red, pink, brown and even green. They must be strong, without damage and dents. It is advisable to use fleshy varieties of tomatoes with a dense skin, then the fruits will not burst during heat treatment, and will not become sour during storage.
• Due to the large amount of juice, tomatoes are not soaked before canning, but only washed thoroughly in cold water. Then the stalks are removed, and the fruits in that place are pricked with a toothpick. This is done so that the skin of the tomatoes does not burst when pouring them with boiling water.
• For pickling tomatoes, a classic bouquet of spices is used: dill, parsley, celery, basil, as well as bay leaves, garlic, pepper, horseradish. To improve the taste, bell peppers, cucumbers, and onions are placed along with tomatoes. Bulgarian pepper is washed, cut in half, the seed chambers are removed along with the seeds. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onions are peeled, washed, sometimes blanched for 2 minutes. The greens are sorted out, yellowed and rotted branches are removed, and they are thoroughly washed in several waters.
• The safety of pickled tomatoes largely depends on the cleanliness of the container. Banks must be washed with soda, then rinsed and sterilized. Large jars are treated with steam by placing them on a kettle with an open lid, in which water boils. Liter jars can be ignited in the oven or filled with water and placed in the microwave. As soon as the water boils, it is poured out, and the jar is turned over on a towel and the liquid is allowed to drain. The lids are washed and boiled in a pot of water for 3-5 minutes.
• Many housewives are interested in the question of how many tomatoes fit in a liter, two-liter or three-liter jar. If you stack the tomatoes tightly, then they will need about half the volume of the jar. That is, 0.5-0.6 kg of tomatoes can be placed in a liter jar, 1.1-1.2 kg in a two-liter jar, 2-2.1 kg in a three-liter jar. But it also depends on the size of the tomatoes, and on their shape.
• To calculate the amount of marinade filling, you need to put prepared tomatoes in sterile jars along with spices and spices. One jar will require marinade in half the volume of the container capacity. A little water (200 ml per 1 liter jar) is added in case of spillage during pouring tomatoes, as the jars are filled with marinade in such a way that it spills a little over the edge.
• To measure the amount of water for the marinade more accurately, the tomatoes with spices are placed in jars, poured with cold water. Then close the jar with a nylon lid with holes and pour water into a measuring container. This is what all banks do. Then they add a little water in reserve and put sugar and salt into this water. Leftover marinade can be used next time. It is cooled, poured into a jar and stored in the refrigerator for no more than 2-3 days.
• Tomatoes are poured with marinade to the very edge of the jars, so that there is as little room as possible for air inside. The fact is that acetic acid, although it is a preservative product and inhibits the activity of many microorganisms, is easily destroyed by molds that multiply in the presence of air.
• Vinegar is recommended to be added to the jar just before corking. It is advisable to use vinegar essence, because such canned food is of better quality and is better stored.
• Pickled tomatoes can be preserved both with and without sterilization, using double or triple filling. In the latter case, sanitation rules must be followed more carefully.

Marinated tomatoes in liter jars

Ingredients (for 10 liter jars):

• tomatoes - 5.5-6 kg;
• horseradish - 4 g;
• green dill - 10 g;
• dill seeds - a pinch;
• parsley, celery - 5 g each;
• capsicum red - 1.5 g;
• bay leaf - 0.5 pcs.;
• garlic - 2-3 cloves;
• tarragon - 1.5 g;
• marinade filling - 4.5-5 l.

For the marinade (for 1 liter of water):

• salt - 50 g;
• sugar - 40 g;
• vinegar essence 70% - 20 ml.

Cooking method

• Sort out the tomatoes. Leave the same size and the same degree of maturity. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them around the stalk. You can not prick hard tomatoes: they will not burst.
• Wash your greens. Let the water drain.
• Prepare sterile liter jars and lids.
• Put the tomatoes in jars, shifting with spices. Try to keep as little empty space as possible in the container. Fill in the gaps with greenery.
• Prepare the marinade. To do this, pour water into the pan according to the norm. Put salt and sugar. Boil for 5-10 minutes. If the marinade is cloudy, strain it hot through a linen cloth. Bring to a boil again.
• Fill them with tomatoes in jars.
• Before adding the essence, decide which tomatoes you want to end up with: slightly acidic, sour, or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes sharp, you need to pour up to 20 ml of acid into the jar.
• Cover the jars with lids. Set them in a wide saucepan, on the bottom of which lay a soft cloth. Pour hot water up to the shoulders of the jars. Put on fire. Pasteurize for 25 minutes at 85°. The water must not boil.
• Remove the jars from the water and seal them immediately. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap up with a blanket. In this form, leave for a day until completely cooled.

Canned Pickled Tomatoes: Recipe One

Ingredients (per 1 liter jar):

• tomatoes - 500-600 g;
• table vinegar 5 percent - 3-4 tbsp. l.;
• onions - 1 small onion;
• garlic - 1 clove;
• black pepper - 3 peas;
• carnation -2 buds;
• bay leaf - 1 pc.;
• dill, basil, tarragon, celery - 15-20 g.

For the marinade (for 1 liter of water):

• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.

Cooking method

• Select tomatoes of the same size and degree of maturity. Wash in cold water, immediately removing the stalk.
• Prepare sterile jars with lids.
• Pour vinegar into each jar, put all the spices. Then put in the tomatoes. Greens can be distributed between the fruits.
• To pour, pour water into the pan, put salt and sugar. Boil for a few minutes. Pour hot marinade over tomatoes. Cover jars with lids.
• Place in a pot of hot water. Sterilize in boiling water for 8 minutes. To prevent water from entering the jars, it should only reach their hangers.
• Remove jars from water and seal immediately.
• Turn them upside down, cover with a blanket. Leave until completely cool.

Pickled tomatoes, canned without sterilization

Ingredients (for a two-liter jar):

• tomatoes - 1.1-1.3 kg;
• garlic - 5 cloves;
• medium-sized onion - 1 pc.;
• black peppercorns - 6 pcs.;
• bay leaf - 2 pcs.;
• dill - 2 umbrellas;
• celery - 1 sprig;
• horseradish - 1/4 sheet.

For marinade:

• water - 1 l;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar essence 70 percent - 1 tsp.

Cooking method

• Select the same size tomatoes. Wash them by cutting off the stems.
• Pack tightly into sterile jars. Between them, place spices and spices.
• Fill the contents of the jars with boiling water. Wait 20 minutes. Put a nylon lid on the jar with holes through which pour this water.
• Prepare the marinade separately. Pour a liter of water into the pan (for one jar) plus another 100 ml in reserve. Put salt and sugar. Boil for 5-10 minutes. Pour heated tomatoes with boiling marinade. Add essence.
• Close the jars tightly with lids. Turn them upside down, wrap them in a blanket. Leave until completely cool.

Sweet pickled tomatoes

• tomatoes - 2-2.2 kg;
• Bulgarian pepper - 1 pc.

• water - 1.5-1.6 l;
• salt - 60 g;
• sugar - 150 g;
• vinegar 9 percent - 2 tbsp. l.

Cooking method

• Select ripe tomatoes. Wash them, remove the stalks.
• Wash the bell pepper, cut in half, clean out the seeds. Cut lengthwise into slices.
• Prepare sterile three-liter jars. Fill them tightly with tomatoes. Divide pepper between them.
• Pour boiling water over the tomatoes, cover with lids, wait 20 minutes.
• Close the jar with a nylon lid with holes (or specially purchased at the store). Drain the water through them into a saucepan. Put salt and sugar according to the norm. Add vinegar. No other spices are needed for this recipe.
• Bring the marinade to a boil and pour over the tomatoes.
• Close with sterile lids and seal tightly.
• Turn upside down, wrap with a blanket, leave to cool completely.

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

• tomatoes - 2 kg;
• hard, ripe apples - 1-2 pcs.;
• sweet bell pepper - 1 pc.;
• parsley - 1 sprig.

For marinade:

• salt - 1 tbsp. l.;
• sugar - 5 tbsp. l.;
• vinegar essence - 1 tsp.

Cooking method

• Select medium-sized oblong-shaped tomatoes. Wash in cold water, remove the stems.
• Wash the apples. Cut in half, remove seed chambers. Cut into wide slices. So that the apples do not darken in the air, dip them in slightly acidified water.
• Wash the pepper, cut in half, remove the seeds. Rinse parsley under running water.
• Prepare sterile jars. Wash the lids with soda, boil for 5 minutes in water.
• Put tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
• Pour the tomatoes with boiling water and soak for 5-10 minutes.
• Drain the water into the pan using a lid with holes. Add salt, sugar, essence. Boil the marinade for 5 minutes, and then pour over the tomatoes.
• Seal immediately with sterile caps. Turn the jars upside down, cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

• green tomatoes - 2-2.2 kg;
• garlic - 1 head;
• carrots - 0.5 pcs.;
• Bulgarian pepper - 1 pc.;
• parsley - 1 sprig;
• black peppercorns - 10 pcs.

For marinade:

• water - 1.5 l;
• salt - 1.5 tbsp. l.;
• sugar - 0.5 tbsp.;
• vinegar 6 percent - 4 tbsp. l.

Cooking method

• Select green tomatoes of the same size. Do not pickle very small ones, because they can be bitter. It is best to preserve light green tomatoes that are about to turn pink. Wash them in cold water while removing the sepals.
• Divide the garlic into cloves, peel. Wash under running water. Cut into slices.
• Peel the carrots, wash, cut into slices.
• Wash bell pepper, cut in half, remove seeds. Cut into wide strips.
• Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
• Prepare sterile three-liter jars. Lay carrot slices, peppercorns on the bottom. Fill the jar with tomatoes. Put strips of pepper and parsley greens in the voids.
• Pour boiling water over the tomatoes, cover with lids and soak for 25-30 minutes.
• Prepare the marinade. Pour water into a saucepan according to the norm, put salt and sugar. Stir, put on fire and boil for 5-10 minutes. Add vinegar.
• Pour water from cans of tomatoes through the lid with holes, and instead pour boiling marinade.
• Close the jars with sterile lids and seal immediately. Turn upside down, wrap with a blanket, cool.

Pickled tomatoes for the winter: a recipe with a photo

List of ingredients for 1 liter jar:

• 500-600 g of tomatoes.

For 1 liter of marinade:

• 50 g of salt;
• 25 g sugar;
• 3 tbsp vinegar 9%;
• a couple of cloves of garlic;
• 5-6 peas of allspice and black pepper;
• Bay leaf.

Cooking:

1. Sort through the tomatoes, select dense, strong fruits, they should not be overripe, but only ripe or slightly unripe. Wash thoroughly with running water, remove the ponytails.

2. Wash the jars thoroughly and sterilize by placing them over a pot of boiling water. Dip the lids in boiling water for a few seconds. Put bay leaves (2-3 pieces each), a pair of cloves of garlic, black and allspice peas (5-6 pieces per 1 liter jar) in jars.

3. Fill the jars with tomatoes to the very top, tamp them tightly so that later there is not too much emptiness in the jars.

4. Pour boiling water over vegetables in jars, cover with lids and leave for 10-15 minutes.

5. Carefully drain the water from the jars into a saucepan, add salt, sugar, put on the stove and bring to a boil. After boiling, add vinegar and turn off the gas.

6. Fill the tomatoes in jars with boiling brine and roll up with sterile lids. Turn the tomatoes pickled for the winter upside down and wrap them in a blanket until they cool completely.

Love pickled tomatoes, but still don't know what is the best recipe? Here you can finally make your choice. The recipes provided below have been tested repeatedly and, if you follow all the tips, the preservation will be perfectly preserved, will not explode or become cloudy.

Pickled tomatoes without sterilization

If sterilization scares you or is not possible to do it, then this recipe is perfect for you. Tomatoes prepared in this way come out fragrant, spicy, quite a bit spicy.

Spin Ingredients:

• tomatoes - about a kilogram;
• bay leaves - 3 pcs.;
• dill (preferably umbrellas) - 4 pcs.;
• black and allspice peas - 5-8 pcs.;
• garlic cloves - 2-4 pcs.

Brine Ingredients:

• sugar - 1-2 tbsp. l.;
• salt - 1-2 tbsp. l.;
• water - about 1.5-2 liters .;
• vinegar 9% - 1-1.5 tbsp. l.

Cooking time - 35-40 minutes.

Cooking:

• Prepare food. Rinse the tomatoes and leave for about 30-50 minutes in a separate bowl filled with water at room temperature. Dill umbrellas also need to be washed and placed in water for 20-25 minutes.
• Since we make pickled tomatoes without sterilization, it is necessary to clean the jars with great care. To do this, use a hard sponge and soda. Next, scald the jar with boiling water and place for a while on a special lid over the steam.
• Put a small bowl of water on the fire and put the tin lids in it for seaming.
• Place peppercorns, dill umbrellas, bay leaves, garlic cloves on the bottom of the container.
• Next, fill the container. Spread according to a certain technology - put large tomatoes down, and small ones up. It is advisable to lay more tightly, but do not put much pressure on them - because of this, they may burst.
• Pour boiling water over the tomatoes, then cover with a lid and leave to steam for 7-10 minutes.

If your tomatoes burst when pouring boiling water, then this may be due to a thin skin - try to sort them out in advance, choosing denser ones. For conservation, the "cream" variety is perfect.

• Drain the water from the jars into a separate saucepan. For convenience, purchase a special cover with holes or, alternatively, make it yourself.
• Add sugar, salt and vinegar to the drained water from the jars. Put on a strong fire. Stir until they are completely dissolved.
• Pour the finished marinade into the tomatoes and tightly tighten with metal lids using a special device.
• Finally, put the jars on the lid and wrap them tightly with a blanket. So, they need to be left alone for 5-7 hours or until they are completely cooled.

Preservation must be kept in a dry, cool area.

Pickled tomatoes in liter jars

Undoubtedly, the classic method remains the most reliable and familiar recipe for many nations.

Spin Ingredients:

• tomatoes (dense ones are best) - 1-3 kg;
• onion - 1 pc.;
• parsley - 1 bunch;
• garlic - 2 cloves;
• allspice and black pepper - 7-9 peas each;
• bay leaf - 1-3 pcs.

Marinade Ingredients:

• sugar -3 tbsp. l.;
• salt - 1 tbsp. l.;
• water - 1 l;
• vinegar 9% - 50-80 ml;
• bay leaf - 2 pcs.;
• black peppercorns - 2-3 peas.

Cooking time - 1 hour.

Cooking:

• First of all, sterilize containers for conservation. Since the jars are small in size, this can be done using the oven. Put in an unheated oven and turn on 200 degrees. After 20-25 minutes they can be removed. Lids can simply be boiled in water.
• Next, cut the onion into rings and throw it into a container, send a sprig of parsley, a bay leaf and a couple of peppercorns with a clove of garlic there.
• Sort through the tomatoes. Ideally, you should leave the most ripe, without any defects and not with a thin skin. After that, tightly place them in a jar. On top, you can add onions again. Pour hot water over and let it warm up.

To prevent the jar from bursting at the first infusion of boiling water, pour boiling water into the center of the tomatoes.

• Pour water into a separate bowl. You can calculate how much water you need in a ratio of 2: 1. Let's say you got 6 filled jars, then you need 3 liters of marinade. Now add sugar, vinegar, salt, bay leaf, a couple of peppercorns to the water and bring to a boil. Empty the water from the jars and replace it with brine.
• After that, sterilize: draw water into a deep saucepan and leave to boil. Place jars in it. It is important that the marinade and boiled water are at the same temperature. After bubbles appear, detect 3-4 minutes and remove the jars.
• Now you can do the seam. Finally, place upside down and wrap in a thin blanket until cool.

Pickled cherry tomatoes

You can use absolutely any kind of cherry in this recipe. Sometimes you may encounter a situation where it is rather problematic to find such tomatoes, in which case you can use completely ordinary ones of only a small size. Preservation is fragrant, has a special taste, rich texture and is able to decorate any table.

Spin Ingredients:

• tomatoes - 300-400 g;
• bay leaf - 4 pcs.;
• dill umbrellas - 2 pcs.;
• black peppercorns - 3 pcs.;
• garlic - 2 cloves.

Marinade Ingredients:

• sugar -2 tbsp. l.;
• salt - 1.5 tbsp. l.;
• water - 800 ml;
• 9% vinegar - 4 tsp;
• bay leaf - 3 pcs.

Cooking time - 35 minutes.

Cooking:

• First, put water on the stove to boil the lids. Be sure to sterilize the jars. After spreading the bay leaf, pepper, garlic clove, dill on the bottom of the container.
• Pack clean, pre-washed tomatoes into a container. It is advisable to stack them more tightly with each other. In the place that remains, if desired, you can put some more greenery.
• Pour boiling water into the tomatoes and do not touch for 5-12 minutes, covered with a lid.

So that the tomatoes do not burst when doused with boiling water, they can be pierced with a toothpick near the stem a couple of times.

• Drain the water from the jars into another container. Throw salt, sugar, bay leaf into it and bring to a boil. Add vinegar.
• The resulting brine, pour back into the container to the neck. The main thing is not to pour boiling water, because of this, the glass may not withstand and crack.
• Now you can roll up the jars and put them upside down. If all steps are followed correctly, there should be no leaks. Throw on a warm cloth and leave to cool completely. Store in a non-humid place with a low temperature.

Pickled tomatoes with citric acid

Not everyone likes vegetables that taste like vinegar. For some, it is contraindicated due to health problems. You should not refuse pickled tomatoes because of such a problem. After all, you can prepare preservation with the addition of citric acid. It will turn out not clogged with vinegar, with a sweet and sour taste and, of course, very fragrant.

Spin Ingredients:

• dense tomatoes - 300-400 g;
• bay leaf - 4 pcs.;
• dill umbrellas - 5 pcs.;
• black peppercorns - 4 pcs.;
• garlic - 3-6 cloves;
• horseradish leaf - 1 pc.;
• blackcurrant leaf - 2-4 pcs.

Marinade Ingredients:

• sugar -3 tbsp. l.;
• salt - 1.5 tbsp. l.;
• water - 1 l;
• citric acid - 1 tsp.

Cooking time - 55 minutes.

Cooking:

• Prepare all listed products for further processing.
• Next, place the containers and lids to be sterilized. Now put all the greens, garlic and black peppercorns at the bottom of the jars.
• We advise you to sort out the tomatoes. The most ripe, dense and without defects - will be the best choice for preservation. Next, tamp down the banks.

Sometimes it happens that the jars are already full, and a few tomatoes are left lying around, in this case, shake the container and there will be some more space.

• Now pour boiling water into them, wrap them in a warm towel and leave for about 10-20 minutes to evaporate.
• In order to prepare the brine, combine sugar, salt, citric acid and pour the resulting mixture with water. Literally for 2-5 minutes, leave on fire until boiling.
• Water filled in jars is no longer needed - drain it. After that, pour the boiled marinade, but it is important to do this before the jars have time to cool.
• Sunset immediately. Turn them over, wrap them in a warm blanket for about a day. Keep away from sunlight.

As you can see, all the recipes for pickled tomatoes presented are quite simple to prepare. Add a little creativity, creativity to the laying of tomatoes, and conservation will not only be tasty, but will also please the eye with its appearance. Now it remains only to wait for winter to try the prepared masterpieces.

Today, many are abandoning the long-established tradition of making preparations, in particular, tomatoes for the winter. Like, a jar of such a preservative can be bought in a supermarket, and it is not expensive. But the taste? After all, do not compare industrial recipes, where the main ingredient is vinegar, with homemade preparations. You will get such a 1 or 3 liter jar of tomatoes, and you won’t tear yourself away from it until you empty it all.

Standard marinades filled a decent sore throat. I want something unusual and tasty at the same time. There will be such recipes for you - you will lick your fingers.

Earlier on the site it was said and. The turn of tomatoes has come, and this is no less tasty.

Let's get started!

Tomatoes for the winter in jars - without vinegar and sterilization

Tomatoes according to this recipe really turn out to be very tasty, so tasty that you even drink pickle. They are with a minimum amount of spices with a lot of sugar, and citric acid is used instead of vinegar in the recipe.

You will need to prepare a tomato:

Tomatoes - the amount depends on the packing density and size. On average, a three-liter jar is 1.7 kg. If you scatter on 1 liter jars, then about half a kilo per jar.

From spices we need:

• Cloves are a must-have spice.
• Allspice, black peppercorns.
• Usually fresh tarragon or tarragon is added; with such spices, tomatoes are especially fragrant and tasty. So there you have it, add it, if not, just skip it.

For the marinade you will need:

• For 1 liter of water you need a tablespoon of salt, without a big slide. If possible, take rock salt as long as such salt does not contain unnecessary additives.
• Sugar, for 1 liter of water - 5 tablespoons with a slide (yes, that's such a decent amount, don't be scared).
• About a third of a teaspoon of citric acid.

Attention! These are all ingredients per 1 liter of water.

Harvesting jars of tomatoes for the winter:

1. Banks must first be washed and dried. You can, of course, sterilize, although this is not necessary. That is, you can do without sterilization.

2. First, we lay out the spices in jars, in each jar I put two cloves, 2 peas of allspice and black pepper, a sprig of tarragon.

3. Then we put the tomatoes.

4. So that the skin of the tomato does not burst during the heat treatment, we make two crosswise pricks with a fork near the stem.

5. We lay the tomatoes freely, fill the jars not to the very top, preferably to the shoulders or a little higher, so that there is some free space on top.

6. Prepare the lids - pour them with boiling water and leave for 5-7 minutes.

7. Assembled jars, pour very carefully with boiling water, cover with sterilized lids and leave for 10-15 minutes.

8. Then, drain the water, measure the volume (in order to know the proportions) and prepare the marinade on this water.

9. For each liter of water we put, as already mentioned, a tablespoon without a large slide of salt, 5 tablespoons with a slide of sugar and a third of a teaspoon of citric acid.

Example: it turned out two and a half liters of drained water, so everything is multiplied by two and a half. It's clear?

10. Put the marinade on the fire and bring to a boil, after the start of the boil, cook the marinade for one or two minutes and, of course, make sure that the salt and sugar are completely dissolved.

11. Pour the tomatoes in jars with hot marinade. Fill to the very top and seal tightly. It is possible under the sunset typewriter, it is possible with screw caps, which is available.

12. We immediately turn the rolled cans over and see that it does not leak, wrap it up and leave to cool.

Congratulations, you have now rolled tomatoes for the winter, according to a super recipe. Ready! I really hope that you will definitely like this method of conservation. Such tomatoes, like all winter preparations, should be stored in a cool room, but I think that they will be stored at room temperature.

Canned tomatoes for the winter - a very tasty and simple recipe with a photo

We have been rolling these tomatoes for the winter for more than ten years, many of our friends use the same recipe. So I highly recommend.

For a 3-liter jar of tomatoes you will need:

The marinade recipe will be based on a three-liter jar. It is possible to use jars of different sizes. Then, just sum up the volume of cans and count according to this recipe.

• Tomatoes.
• Black pepper - 3 peas.
• Allspice - 2 peas.
• Carnation -1 piece.
• Bay leaf -1 pc.
• Garlic - one clove.
• Hot pepper - a quarter of a pod.
• Dill inflorescence.
• Rock salt - 2 tablespoons.
• Sugar - 3 tablespoons.
• Citric acid - 1 teaspoon.
• or vinegar 9% - 3 tbsp. l.

The process of laying a tomato in jars during conservation

1. Put a ring of hot pepper on a clove of garlic and a little dill on the bottom of each jar.

2. Tomatoes, be sure to wash well. We put them in a jar after the spices.

In no case do not crush and tamp the tomatoes, as they are very tender.

3. We don’t put anything else, not onions, not carrots. This method of preserving a tomato exists, in this form.

4. Finish the jar with a slice of sweet pepper and you're done.

5, Banks are not sterilized, the lids must be poured over with boiling water for seaming.

6. Pour the jars of tomatoes with boiling water, very carefully gradually, not abruptly, so that the glass gets used and the jar does not burst.

7. Cover with a lid and leave to cool almost completely. When the jars have cooled down, and you can safely hold them in your hand, take the lid slightly open, holding the contents of the jar and pour water into the pan. From the drained water, we will cook the marinade.

Marinade for canned tomatoes

We have a marinade recipe based on a three-liter jar. It is possible to use jars of different sizes. Then, just sum up the volume of cans and calculate according to this recipe.

1. We throw as many spices into the pan as you have in jars (see the list of ingredients).

2. Salt, sugar and citric acid are calculated according to the volume of the drained liquid. Who does not have citric acid, you can add vinegar - one teaspoon of citric acid is three tablespoons of 5 percent vinegar.

3. We will add citric acid when the water boils. Carefully introduce citric acid, the reaction has begun, mix everything thoroughly, until the flowability is completely dissolved.

4. Pour the jars with this marinade, slowly so that the jars do not burst. Roll up the lids immediately.

5. We turn the jar over and see that nothing drips from under the lid, and in this position we send the jar to a warm place, have a snack in a blanket.

6. Leave to cool completely, then you can put them in a cool place.

We have canned tomatoes for the winter! We have been closing this recipe for a very long time, I think you will like it too.

Cherry tomatoes in jelly for the winter, like fresh - you will lick your fingers

It's time for preparations, and I already want to try, whichever unusually delicious recipe that will come first in your notebook of preparations. Here he is! Tomatoes for the winter in jelly.

We will need:

• Cherry tomatoes - a whole kilogram;
• black pepper and peas - 4 pieces each;
• dill inflorescence;
• bay leaf - two things;
• onions - 0.5 kilograms;

Marinade Ingredients:

• One and a half liters of water;
• coarse salt - two tablespoons;
• granulated sugar - 100 grams;
• gelatin in granules - 25 grams.

How to cook cherry tomatoes in jelly for the winter:

This recipe, unfortunately, involves the use of jar sterilization. So, I ask you to prepare them in advance accordingly.

The recipe is for 1 liter jars.

1. Let's start with the onion, it must be cleaned and cut into thin rings accordingly.

2. It is necessary to pierce the tomatoes in several places with a wooden skewer.

3. At the bottom of pre-prepared, already pre-sterilized jars, lay spices, herbs, onions and, of course, tomatoes.

Making the marinade:

1. Pour gelatin into a bowl, fill it with one glass of cold water, mix and leave for about forty to fifty minutes.

2. In the water that remains, we throw sugar and salt, put it on the fire and let it boil, turn on the middle fire. Gelatin should already swell and we add it to the boiling marinade.

3. Be sure to stir the liquid thoroughly, bring it to a boil, and immediately turn off the flame. You don't need to boil the marinade.

4. Pour the marinade into the jars of tomatoes. Cover with sterilized lids and leave to sterilize for 10 minutes. Then roll up.

Total cooking time is approximately 1 hour 10 minutes. Such tomatoes in jelly will delight and surprise your loved ones with their unusual taste and appearance. Delicious, you will lick your fingers!

Pickled tomatoes with carrot tops - an unusual recipe for the winter with vinegar

I warn you right away: the taste of the root crop is well felt in the finished product! If you do not like the carrot itself, then you are unlikely to like the harvest. But it is very piquant and unusual.

What you need to pickle a tomato for the winter

For 10 kg, a tomato must be washed and sterilized in the usual way in the family for ten cans with a capacity of 1.5 liters. Or calculate banks of a different volume.

Lay 3-4 sprigs of carrot tops on the bottom. Top tightly place washed tomatoes under running water. If a barrel of one vegetable peeks out slightly from the neck of the jar, it's okay. You can press it with a lid when clogging.

It is important! You can not take dried or diseased greens. Exceptionally healthy and bright green ponytails go into conservation.

Now you need to take a large pot, pour five liters of water into it, boil and pour over the tomatoes. Immediately cover the jars with sterile lids. Leave for 20 min.

In the meantime, you need to prepare the marinade.

Brine for tomatoes - ingredients:

• 5 liters of clean water (settled, purchased at a store or passed through a special filter);
• 350 ml 9% vinegar;
• 20 st. spoons of sugar;
• 5 st. spoons of salt.

1. We use the same pan. Pour water into it, add salt and sugar, put on gas. Just before the water boils, pour in the vinegar.

2. After 20 min. you need to drain the water from the cans of tomatoes and tails into the sink, instead fill the containers with marinade and immediately roll them up with iron lids by rolling (for ordinary cans).

3. Closed jars should be turned upside down, placed on a bedding, covered with a blanket and left for a day until completely cooled.

4. Then rearrange in the cellar or pantry, not forgetting to indicate the date on the lid. I use the smallest price tags sold in stationery for this purpose. From it is easy to remove both from a cover, and from glass of cylinders.

Eat for health!

For those who do not plan to make pickled tomatoes for the winter in such large quantities, I present the consumption of ingredients per 1 liter of water: 70 ml of vinegar; 4 tbsp. spoons of sugar; 1 st. a spoonful of salt.

The marinade remaining in the pan can be stored in the refrigerator for several days, until the next stage of preparations.

To calculate the exact amount of liquid required in a particular case, you need to know how much water is poured into the pan for the first time, without taking into account the remainder. Be warned, vinegar and solids add volume to the brine.

Tomatoes for the winter in tomato juice with garlic (video)

We can immediately say that it is advisable to buy good tomato juice for this recipe. And if the tomato is enough. then make your own juice from them. There is nothing complicated here.

Harvesting and preserving tomatoes for the winter - 5 delicious, proven recipes

Tomatoes for the winter - that's all 5 recipes for making delicious, homemade preparations. Some of them are unusual, such as with carrot tops, and with tomatoes and garlic in juice, also peculiar. It's probably an amateur. But to be such, you have to try it all, first do it, well, eat it.

I hope all the recipes, and each individually, will find their admirer. Share your recipes in the comments, I will gladly take them to my kitchen.

All the best! Good luck and all the best!

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

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

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

What tomatoes to choose for preservation?

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

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

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

How to preserve pickled tomatoes for the winter

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

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

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

Ingredients

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

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

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

To prepare the marinade for 1 liter of water:

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

Method number 1 without sterilization

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

Method number 2 with sterilization

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

Recipe with aspirin

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

Ingredients for each 3 liter jar:

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

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

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

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

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

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 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. In hot form, pour 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:

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:

• 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

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!