Pickled tomatoes slices for the winter. Tomato slices in jars: with onions, without onions, with garlic, with oil, without oil, in their own juice, sweet, spicy - the best recipes

When choosing vegetables for harvesting, one should give preference to dense fruits. The Slivka variety and the like will ideally go. Tomatoes should be small, roughly the same shape, with firm but not too thick skins.

Be sure to carefully inspect the fruits before canning. They should not have spots, dents, and even more damage.

The mistake that most housewives make is to use "non-standard" for making a tomato. Such a preparation, even if it is well stored, will not have a good taste. So do not try to save money, buy only quality products for conservation.

Jars and lids must be sterilized! You shouldn't be afraid of this. It is enough to wash the cans with soda (you can even after using detergent), and then put in the sun for several hours. Residents of high-rise buildings can place jars for sterilization directly on the windowsill. Through the glass, the sun will also “fry” them well. This is the simplest "rustic" option. Well, and so, clean cans need to be held over the steam.

Whole tomatoes in their own juice for the winter

Delicious tomatoes are obtained according to this recipe. And most importantly - when you open the jar, you will immediately feel the real smell of summer.

For a 3 liter jar you need to take:

• 2 kilos of small tomatoes and larger fruits;
• dill seeds or one inflorescence;
• horseradish leaf;
• 2-3 cloves of garlic;
• a few black peas and shower. pepper;
• clove bud;
• on a sprig of parsley and tarragon;
• vinegar - 2 tablespoons;
• salt (3 tablespoons) and sugar (5 tablespoons).

Put small tomatoes together with herbs and seasonings in a jar. Remove the skin from large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth.

Tomatoes pour in two sets of boiling water for 15 minutes. Then add vinegar, sugar and salt to the jar, carefully introduce the boiling tomato mass and roll up.

Take note!

If the jar is filled not with tomato, but with juice prepared with a squeezer, then quite a lot of cake will remain. You don't have to throw it away. You can add a little garlic or hot pepper and your favorite spices, you get a wonderful adjika.

Chopped tomatoes for the winter in their own juice

This recipe is suitable for large tomatoes. The Malinovka variety is considered ideal, but any other is also suitable, the main thing is that the fruits are dense and keep their shape well.

They must be cut into 2-4 parts, put in a jar. Skin the softer ones and crush them in a deep bowl with your hands or with a mashed potato masher.

Pass through a sieve to remove the seeds, although if any remain, it's okay.

Boil the juice for about an hour, stirring regularly. In each jar, add salt (in a 2-liter 1 tablespoon), sugar (in a 2-liter 4 tablespoons) and an aspirin tablet. Pour in the tomato and roll up.

If you are not sure about the quality of the fruit, use boiling water for the first time before filling the jars with tomatoes. 15 minutes is enough to carry out additional processing.

Cherry tomatoes in their own juice

A very simple recipe, but the taste of the workpiece is such that even gourmets will appreciate it. Be sure to prepare several servings. In winter, you will not only surprise your guests, but you yourself will be able to enjoy the amazing taste of tomatoes.

For a half liter jar you will need:

• about 400 g cherry;
• about 500-600 g of tomatoes per juice;
• teaspoon of salt;
• 2 tsp Sahara;
• basil (it is advisable to take a fresh sprig, but seasoning can also be used, then a pinch is enough).

Cherry put in a jar, pour boiling water. Grind large fruits into a tomato, boil for 15 minutes, add salt, sugar and basil, boil for another quarter of an hour. Drain the water from the jar, pour in the tomato and sterilize for about 15 minutes, roll up.

To prevent the tomatoes from bursting, you need to make 2-3 neat pricks with a needle on each.

And here's how you can cook cherry tomatoes with cucumbers for the winter.

Tomatoes with pepper in own juice

The blank can be called "2 in one". Vegetables can be served separately, and gravy can be used as a side dish. It turns out very tasty, especially with pasta. Feel like real Italians!

For two kilos of small tomatoes you will need:

• 1-1.3 liters of finished tomato;
• 1-2 pcs. Bulgarian pepper;
• salt (1 tablespoon) and sugar (3 tablespoons);
• garlic and fresh herbs to taste.

Put the tomatoes with garlic and herbs in jars, pour boiling water twice, holding for 5-7 minutes. Send pepper, salt and sugar chopped into small strips to the tomato. Boiling pour jars, roll up.

Take note!

For additional confidence, you can add vinegar to the jars (a tablespoon in a liter jar).

Tomatoes without vinegar in their own juice

For this recipe, you can use both homemade juice and purchased juice. But store products must be of high quality.

For three liter jars you will need:

• 2 kilos of cream tomatoes;
• liter of juice;
• 1.5 l. salt;
• 2 l. Sahara;
• lavrushka, garlic, shower pepper.

Boil the juice, add all the seasonings and spices, boil for about 15 minutes.

If you take store-bought juice, you may need less salt and sugar. Be sure to taste it.

Arrange the tomatoes in jars, pour boiling water over them and wrap them in a warm blanket until they cool completely. Drain the water, pour boiling juice over the tomatoes and roll up.

Tomatoes with onions in their juice for the winter

According to this recipe, the vegetables are very tasty, but the gravy is even tastier. It tastes very much like the famous Ankle Bens sauce, only thicker. If there is no time for cooking, just pour them over any porridge or pasta.

Three kilos of tomatoes cut into slices and put on fire. Send two chopped onions to them, along a sprig of basil, thyme, juice of one lemon. Boil for 20 minutes, salt to taste and turn off.

Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and arrange in jars. Strain the sauce through a colander, pour over the tomatoes for 2-3, sterilize a liter for half an hour and roll up.

If you add a sprig of basil to each jar, the workpiece will acquire an even more refined taste and aroma.

Tomatoes with tomato paste

Express version of your favorite blank. One caveat - you can not save on pasta. If you take not high-quality, the taste will be hopelessly spoiled.

Put one or two cloves of garlic and tomatoes in a liter jar. Not tight, but almost to the top. Pour about 700 ml of water into a saucepan, dilute 4 tablespoons in it. paste, bring to a boil. After 5-7 min. Add by tsp salt and sugar, ½ tsp. ux. essences, a few peas of pepper.

Pour over the tomatoes and roll up. If the workpiece will be stored in a warm room, it is better to sterilize it for 5-7 minutes additionally before rolling.

Tomatoes in their own juice with citric acid

For this recipe, unlike the previous ones, not too perfect tomatoes can be used. Yes, and tomato juice does not need to be harvested, which is an undoubted advantage.

At the bottom of each liter jar we put lavrushka, 5-7 peppercorns, tsp. sugar, st. l salt and a pinch of lemon. Lay the sliced ​​tomatoes on top. Do not add water!

Slice the tomatoes sparingly. Don't put everything in banks.

Cover jars with lids and sterilize over very low heat. Tomatoes will begin to let juice, settle. In the vacant place, report the "spare" tomatoes. This must be done several times until all the tomatoes settle in the released juice.
Approximately the sterilization time takes 40-50 minutes.

Proven method of harvesting. Such jars can be safely stored even in the apartment.

Tomatoes can be used as an independent snack, as well as added to various dishes, such as borscht, stew, etc.

Skinless tomatoes in their own juice

For this recipe, you need to choose ripe, but not overripe cream tomatoes. The fruits must be very dense in order to keep their shape well. They need to be skinned. To do this, after washing, you should lower them into boiling water for 2-3 minutes, then immediately transfer them to ice water. So the skin will come off perfectly.

Put the peeled tomatoes in jars.

Tomato juice should be prepared from larger fruits. They should be peeled, cut into slices and boiled until soft. After cooling, rub through a sieve, add lavrushka, a pinch of black. pepper and salt to taste. Boil for a few minutes.

Immediately pour the jars, put the tomatoes for sterilization (0.5 l - 5 minutes, 1 l - 10 minutes).

Freshly prepared tomato juice should be used within an hour. After this time, fermentation processes begin.

Recipe for tomatoes in own juice in liter jars

A savory snack that will be appreciated by gourmets. The secret is to use other than the usual cinnamon ingredients. It is she who gives the workpiece original notes.

For 5 liter jars, in addition to dense medium-sized tomatoes, you will need:

• 3 liters of juice;
• 200 g of sugar;
• 20 g of salt;
• 5 pcs. shower pepper and cloves;
• table. l. with a slide of crushed garlic;
• a pinch of cinnamon;
• tsp vinegar essences.

Wash the tomatoes, chop with a toothpick, put in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Mix with essence and garlic, pour tomatoes.

Sterilize 40 minutes after boiling water.

Tomatoes in their own juice without sterilization

Tomatoes according to this recipe retain the most natural taste. And the fruits are very tasty, and the juice is just incredible.

For three kilos of cream, you need to take three kilos of large fruits. Cut them, boil them and grind through a sieve. Add salt and sugar to the juice to taste, bring to a boil.

Make pricks on the fruits, place them in a jar, pour boiling water for 20 minutes. Drain the water, pour in the boiling tomato and roll up.

Note!

The workpiece should be stored only in a cool place. Otherwise, it is necessary to pour 25 ml of 9% vinegar into each liter jar before seaming.

A simple recipe for tomatoes in their own juice with sterilization

In fact, an incredibly simple way to harvest. Twist the tomatoes in a meat grinder and strain, or immediately use a juicer and make juice. For two jars of 750 ml, 1.5 kg of tomatoes per tomato is enough.

Arrange your favorite spices in jars. It can be peppercorns, lavrushka, cloves, etc. Place tomatoes on top.

Add salt and sugar to taste in boiling juice, pour jars over them. Sterilize for about 15 minutes. Roll up right away.

Every day more and more tomatoes ripen. And what to do with them? After all, we can't eat everything! Of course, you can add them to different dishes instead of tomato paste or make delicious snacks from them with or. After all, these summer dishes can be eaten as much as you like.

But today we will talk about preparations for the winter. A lot of tomatoes can be used in marinated and they are very tasty, as well as salty without the addition of vinegar. But I suggest you make them in your own juice. You can open such a jar at any time and it will immediately fly away, you won’t have time to blink an eye!

Then this preservation can be served with any meal. But I sometimes use them in the preparation of a dish. Having done this once, you will definitely want to do more next year, but in large quantities. Since it is convenient to have such tomatoes on hand.

You can easily buy them in the store, but they are not cheap, and the volume of the jar is small. We probably overpay more for the container. And here you can not only make any volumes, but also eat them later in unlimited quantities. And you will know for sure that they are much better than bought ones!

By this method, the fruits are very tasty. But you also must drink the whole brine. After all, this is natural tomato juice, which in no case should be poured out! Also, tomatoes and marinade can be added to soups, any frying. So your meals will be very tasty.

Ingredients:

• Tomatoes;
• Salt - 1.5 tbsp. l.;
• Sugar - 3 tbsp. l.;
• Tomato juice - 1 liter;
• Vinegar 70% - 1 tsp

Cooking:

1. Let's start with banks. Take a liter to open and eat. Then you don't have to take up space in the fridge. Wash them thoroughly and sterilize them over steam, in the oven or microwave. We do the same with metal lids. They need to boil for 5 minutes.

2. Now I wash the tomatoes and at the same time sort them out right away: small ones aside, and large ones with wounds into the juice.

It is better to use meaty varieties. They are sweeter and quite firm. So our preparation will be delicious just lick your fingers!

3. The tomatoes that we selected for the brine must be cut and twisted in a meat grinder or juicer. If there are special nozzles that immediately separate the pomace and seeds, then you will not have to strain it. If you used a conventional meat grinder, then strain the juice through a sieve to remove all coarse crumbs. Or twist another 1 - 2 times. then they will not be felt. In any case, this is a rather laborious process.

4. Put the pan with the tomato on the stove and add salt and sugar to it. Boil exactly 10 minutes.

Liter jars contain about 0.5 liters. juice, and in 2-liter 1 liter, in 3 - 1.5 liters.

5. We fill the jars with small fruits. Just first remove the stalks from them or make a few punctures with a toothpick. So they will pickle much faster.

6. Pour the tomatoes with boiling water and leave for 5 minutes. Cover the jars with lids. Then pour out the water.

7. Now pour vinegar 0.5 teaspoon into each. And immediately fill with brine. We do this to the very edge of the neck and roll up the lids. Turn over and check for leaks. In this position, put on a towel and cover with a blanket on top. We leave exactly for a day. During this time, our blanks will continue to be sterilized.

You can store this yummy in any convenient place, even in the apartment under the bed!

How to cook tomatoes in your own juice for the winter without sterilization?

all housewives do not like to sterilize conservation. After all, it's such a tricky business. Takes a lot of time. And in the summer it is not so much because everything needs to be in time. Especially if you do it all after work in the evening. But there are many recipes according to which everything is prepared quite simply and much faster.

Ingredients:

• Tomatoes;
• Black peppercorns - 1 pinch;
• Bay leaf - 1 pc.;
• Salt - 1 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Tomato juice - 1 liter.

Cooking:

1. To begin with, we wash and sterilize the jars. Cover the lids with boiling water.

2. Wash and sort tomatoes. We will roll up the small ones whole, and we will process the large and rotten ones with cracks.

3. It is better to cut off all rot from fruits. Also cut the large ones into several pieces to fit into the mouth of a meat grinder or blender. Now we make thick juice or mashed potatoes from them. I use a juicer. Pour into a saucepan and add salt and sugar. Put on the stove and boil for 10 minutes.

Remember to stir the mixture occasionally so that it does not burn to the pan.

4. Put a bay leaf and allspice and black pepper at the bottom of the jar. Next, fold the tomatoes as tightly as possible to fit more. Fill them with boiling water and cover with lids. We leave for 5 minutes. Then we pour out this water, since we will no longer need it.

5. Our marinade just arrived. Pour it into jars and roll up the lids. In an inverted form, put on a litter and cover with a "fur coat". leave in this position for 24 hours.

We store in the cellar or basement. And you can serve such yummy with any potato and not only!

Recipe for making a tomato in its own juice without vinegar:

As you have already noticed, in many blanks we try not to use acid. After all, tomatoes already contain it in abundance, so we just have to roll them up correctly. They will be stored no worse than with vinegar. Try it. And we will also preserve in liter jars, because it is very convenient!

Ingredients:

• Tomatoes;
• Tomato juice - 1 liter;
• Salt - 2 tbsp. l.;
• Sugar - 3 tbsp. l.;
• Allspice peas - 2 pcs.;
• Carnation - 1 pc.;
• Bay leaf - 1 pc.

Cooking:

1. Wash the tomatoes. cut the large ones into several pieces and put them in a blender bowl. Grind them to such an extent that it is not puree, but juice. Pour it into a saucepan and add salt and sugar. Put on the stove and cook for 10 minutes.

From 1 kg. tomato will make about 1 liter of juice. But try to choose overripe fruits, then the liquid will be tastier.

2. Wash the jars and put pepper, cloves and bay leaf on the bottom. Lay the tomatoes on top. Choose fruits that are smaller and denser. That way they won't turn into mush.

3. Boil water and fill it with our fruits. Cover with a lid and leave for 10 minutes. Then drain and refill with boiling water.

4. After 5 minutes, draining all the water, pour in the tomato marinade. We roll up the jars and put them under the covers until they cool completely.

I also suggest that you watch a video in which tomatoes are prepared in their own juice, but in a completely different way. The most interesting thing is that the author cooks tomato puree with bell pepper. Something like lecho turns out. It's probably delicious though. I will definitely try to make these this year.

So what do you think? I won't say it's difficult, but rather troublesome. Although the result is worth it. If you know. how else can you make such tomatoes, be sure to share your recipe with us and our readers in the comments.

How to salt tomatoes in their own juice without peel?

There is another interesting way to make tomatoes in your own juice. But only with him will have to tinker a little longer. After all, we want to make them without peel. And this process takes a little more time. But we will save it on filling.

Ingredients:

• Tomatoes;
• Salt - 1 tsp;
• Sugar - 1 tbsp. l.;
• Garlic - 1 tooth;
• Black peppercorns - 2 pcs.;
• Allspice - 1 pc.;
• Bay leaf - 1/2 pc.

Cooking:

1. My tomatoes and immediately sort through. Overripe and cracked immediately cut into pieces and sent to a blender. We need mashed potatoes from them. Ready immediately sent to the pan. You need to cook it for 10 minutes.

2. Smaller and whole fruits will be blanched. To do this, put a pot of water on the stove and boil it. We make a cross-shaped incision on the tops of the tomatoes and send them to boiling water. When the peel cracks, transfer them to cold water. So it is necessary to do with all the fruits.

3. Now we put spices in clean jars at the bottom. We remove the skin from the tomato, which leaves very easily, and put them in jars. Do not ram hard if you do not want to get porridge.

4. Pour salt and sugar into jars from above. By this time, the tomato puree had boiled. Pour hot into the container and cover with metal lids.

5. We put the jars in a saucepan with warm or hot water. We sterilize for about 20 minutes after boiling water in a saucepan. Then we roll up the lids and put them under the covers.

Such jars are stored in the basement, pantry or cellar.

Time has flown by unnoticed, and we are parting ways again. I hope you enjoy my recipes and choose the one you will make this year. Or maybe a few of them all? No doubt it will be delicious!

A simple and amazingly tasty preparation for the winter, natural without all kinds of preservatives and dyes. With appetizing and juicy tomatoes, rich tomato juice with a pleasant taste.

To exclude fresh purchased tomatoes in winter, for ourselves and especially for children, we make homemade preparations. Today I offer you the most delicious recipe - "Lick your fingers" in various cooking options.

Let's open the jar in winter, here is a ready-made wonderful snack and the basis for making pizza, sauce, gravy and soup. Until the season of autumn preparations is over, we try to prepare more of these jars.

A simple recipe for tomatoes in their own juice for the winter without sterilization

All you need for this recipe is tomatoes, salt and sugar. 1 liter of juice requires 1 tbsp. a spoonful of salt

For two 1 liter jars we need:

• small tomatoes - 1.2 kg
• large tomatoes - 1.8 kg
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 2 tbsp. l.

Cooking:

In this case, do I need vinegar, I have no question. Yes, I do, because the recipe is without sterilization, and I don't want my jars to explode in the winter.

To prepare tomato juice, we use large overripe fleshy fruits, with a uniform bright red color. We clean from the stalks, rinse under running water.

Blanch the tomatoes in boiling water for 3-4 minutes, then immediately cool with cold water.

The peel of the fruit is easily separated from the pulp.

Peeled tomatoes cut into slices, put in a saucepan.

Grind the chopped fruits with a blender until smooth.

Add salt, sugar to the tomato mass and put on fire. Bring to a boil, lower the heat and simmer for 20 minutes, stirring constantly and removing the foam. Add vinegar at the end of cooking.

For laying in jars, we take whole tomatoes of small sizes, plum-shaped or round. With dense pulp and elastic skin.

In the area of ​​​​the stalk, we make a puncture of the fruit with a toothpick to a depth of 1 cm. This will protect the tomatoes from cracking when heated with hot water and will not spoil the presentation. We put them in banks, tighter.

Fill the jars with hot water, in small portions, to the very top and leave for 10 minutes. Then pour the water into the pan, bring to a boil, boil for 3 minutes and pour the tomatoes again for 2-3 minutes. If you have small fruits with delicate skin, there is no need to fill them a second time.

Drain the water and immediately pour boiling tomato juice under the very lid. It is important that no air remains in the jar. Close tightly with screw caps, turn upside down, check for leaks. We wrap it with a blanket and leave it for a day until it cools completely, all this time the tomatoes will be sterilized.

We watch them for a couple of weeks so that they do not explode, and then we put them away for long-term storage in a cool, dark room.

I hope this step by step recipe will help you prepare awesome, sweet tomatoes without any sterilization. In winter, we use them as a side dish for meat and fish dishes.

Tomatoes in their own juice for the winter with tomato paste

This pasta recipe is super easy and quick. We do not waste time on juicing, grinding and cutting tomatoes.

Ingredients:

• whole fruits - 1.5 kg
• tomato paste - 200 gr.
• water - 2 l
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• a mixture of ground peppers - 1/2 tsp.

Cooking:

1. We're making juice. Boil water in a small saucepan.
2. In a bowl, dilute the tomato paste with warm water until smooth and pour into a saucepan.
3. Add salt, sugar, pepper there and boil for 5 minutes.
4. Let's try! It's not too late to adjust the taste.
5. Place small tomatoes in a colander.
6. Immerse in boiling water for 1-2 minutes and cool with water.
7. Separate the skin from the pulp.
8. We put the peeled tomatoes in prepared jars and pour hot juice over them.
9. We sterilize the filled jars, with a capacity of 0.5 l - 8 min, 1 l - 15 min. The time is counted from the moment the water boils.
10. We roll up, store in the cellar.

Whole canned tomatoes without skin are used in winter for salads and as a side dish for meat and flour dishes.

Cherry tomatoes in their own juice with sterilization

Cherry babies have become trendy lately. These miniature beautiful fruits have a very bright and rich tomato flavor. They have a high sugar content, more nutrients and vitamins than their large counterparts. They bear fruit until the very frost, and are stored fresh for a long time, retaining an excellent appearance and taste, excellent for preservation for the winter.

Ingredients:

To prepare 1 liter of canned food, 1.2-1.5 kg of cherry tomatoes are needed.

For 1 liter of juice, 30 grams of salt will be required.

Cooking:

1. For canning large varieties of tomatoes, we took 1 and 3 liter jars, and for such “kids” it is better to take smaller jars with a capacity of 1 liter, 0.7 liter or 0.5 liter.
2. My cherry, sort according to the degree of maturity. Softer and more mature ones will go for juice, and strong ones will go to a bookmark in a jar.
3. We're making juice. We pass soft tomatoes through a meat grinder previously scalded with boiling water.
4. Grind through a fine sieve, separate the seeds and skin. The result is pure pulp.
5. Pour it into a saucepan, add salt, put on fire. Bring the tomato mass to a boil, constantly stir and remove the resulting foam. Boil until its complete disappearance of the foam.
6. Place hard cherry tomatoes in a colander, place in boiling water for 1-2 minutes, cool in cold water, easily separate the skin from the pulp.
7. Prepared fruits are tightly packed in jars.
8. Pour hot (70-80 degrees) juice, cover with boiled lids.
9. Filled cans, put in a saucepan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 liter - 10, with a capacity of 0.5 - 8 minutes.
10. Roll up, turn the lid down.

It turned out delicious - just lick your fingers! Store at room temperature, on a shelf in the pantry. We use it for salads and as a side dish for pasta and meat. Juice is used as a drink or for cooking first courses instead of tomato.

Canned large tomatoes in slices in their own juice for the winter

Large tomatoes weighing more than 150 grams grew in the garden. Gorgeous, with tender fleshy flesh, but they don’t want to “get into the jar” in any way. To save for the winter, cut into large slices.

We will need:

The calculation of the product is given for 1 liter jar.

• tomatoes - how many will fit in a jar
• salt - 1 tbsp. l. topless
• sugar - 1 tsp with a slide
• bay leaf - 1 pc.
• a mixture of peppers - 5-8 pcs.

Tomatoes in their own juice for the winter with horseradish and garlic

According to this recipe, delicious, spicy, with a special taste of tomatoes in their own juice are obtained.

We need for a 3 liter jar:

• tomatoes in a jar - how many will fit
• tomatoes for juice - 1.5 kg
• horseradish - 1 tbsp. l.
• garlic - 1 tbsp. l.

The calculation of salt and sugar is given for 1 liter of juice:

• salt - 1 tbsp. l. without a slide
• sugar - 2 tbsp. l.

It is difficult to talk about the exact ratio of tomatoes and juice when packaged in jars with a capacity of 3 liters. If the tomatoes are larger, then less of them will go into the jar, and more juice will be required and vice versa.

Cooking:

1. Tomato juice is prepared from discarded overripe fruits. After washing, cut them into pieces, put them in a saucepan and, stirring, boil for 10 minutes. Pass hot through a fine sieve.
2. Peeled horseradish root, rub garlic cloves on a fine grater. I entrust this procedure to my husband, he calls it “pull out the eye”. From the grated mass, we need a tablespoon of both ingredients.
3. Heat the juice again, add the prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, boil longer without closing the pan with a lid. If the norm, then boil under the lid for 20 minutes. Remove the resulting foam with a slotted spoon.
4. We put whole tomatoes tightly in a prepared jar, and pour hot tomato mass under the neck, cover with a lid and sterilize.
5. Sterilization time at 100 degrees for cans with a capacity of 3 liters - 20 minutes.
6. Store them until winter in a cool, dark place.

Sweet tomatoes in tomato juice for the winter - recipe "Lick your fingers"

For a liter jar you will need:

• salt - 5 tbsp. l.
• sugar - 6 tbsp. l.
• vinegar - 3 tbsp. l.

Now you know how to cook tomatoes in your own juice.

Choose from all the recipes the most suitable for you, cook and eat with pleasure. I look forward to your feedback and wishes in the comments!

Summer is in full swing and it's finally time to prepare for the winter. I love this time, because there are so many new recipes to find, so many different goodies to come up with! What we just don’t cook, so that later we can enjoy the gifts of our garden and vegetable garden for a long time. Very popular , or . Everything is amazingly delicious. In addition, it is convenient - I worked in the summer, and in the winter "as I found it."

Canned or pickled tomatoes are the first to go out of the pantry. Recently, I try to cook with less vinegar so as not to harm the stomach, or even salt the tomatoes.

But, perhaps, one of the most favorite preparations for the winter in my family was tomatoes in their own juice. Here you get a double benefit - you can eat tomatoes with pleasure, and drink homemade tomato juice. Beauty!

Today I want to introduce you to some wonderful and simple recipes for tomatoes in their own juice.

The most delicious recipe for tomatoes in their own juice

This recipe is my family's favorite, so let's start with it. For such a preparation, it is best to use ripe tomatoes. Moreover, not very beautiful ones will fit - they will go for juice, with which we will pour selected beautiful tomatoes.

We will need:

• tomatoes (I don’t specifically indicate the exact amount, but I had 4 kg)

For 1 liter of tomato juice:

• salt - 1.5 tbsp. l.
• sugar - 3 tbsp. l.

Pour 1 tbsp into each jar. l. apple cider vinegar

Sorting tomatoes. We divide all the tomatoes into about two parts. We select the smallest and most beautiful separately, we will lay them in jars. And broken, large and uneven fit for tomato juice. As they say, non-waste production.

We cut off all doubtful areas from damaged tomatoes, only healthy and fresh tomatoes should remain.

To make tomato juice, cut the tomatoes in half. This is for convenience, I grind them with a blender. You can use a juicer or mixer, whichever you prefer.

It turned out 2 liters of juice. It must be brought to a boil. Drain the juice into a saucepan or basin, add 3 tbsp. l. salt and 6 tbsp. l. sugar, stir. Turn off immediately after boiling.

First, we must prepare clean liter jars, and pour boiling water over the lids. Cook more boiling water, we will do the first filling of tomatoes.

While the juice is boiling, we put whole tomatoes in clean jars, put them tightly so that there are fewer voids. Fill each jar with boiling water.

To prevent the tomatoes from bursting, each can be pricked with a toothpick in the area of ​​​​the stalk. And you can cut off the end with a knife.

Remember to be careful when pouring. To prevent the jar from cracking, pour a little hot water on the bottom and wait a few seconds. Do not add water all at once, but gradually.

Cover with a lid on top and wait for 5 minutes, let the contents of the jar sterilize a little. We drain the water.

Immediately, until the tomato juice has cooled down, pour it into the jar to the very neck. Pour 1 tbsp directly into the jar. l. apple cider vinegar.

We cover each jar with lids and roll it up. Be sure to turn it upside down, wrap it with a blanket and leave it to cool completely.

Preservation of tomatoes at home without sterilization

Everyone loves simple and quick recipes. Hostesses always have a lot to do, and if we manage to find a simple recipe without problems, then we are happy to save time when cooking. But the taste of our workpiece will not suffer from this. Let's get started.

We will need:

• tomatoes

For 1 liter of tomato juice:

• salt - 1 tbsp. l.
• sugar - 1 tsp

Approximately 1 liter of tomato juice is required for 2 kg of tomatoes. And in order to get 1 liter of juice, you need 1.2-1.5 kg of tomatoes, depending on the variety.

For juice, we will use large yellow tomatoes, and put small plum tomatoes in jars.

Tomato juice can be squeezed with a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and send them to the juicer. Pour the resulting juice into a saucepan, add salt and sugar. Bring to a boil and simmer for 10 minutes over low heat. Foam will form, which can be removed, although this is not necessary.

We can’t do without sterilization at all if we want to save the workpiece for the winter. Therefore, glass jars, preferably liter ones, are sterilized in advance in the oven, microwave or over a kettle.

If you have not chosen yet, use my tips. Don't forget to boil the lids too.

Any preparation for the winter loves cleanliness!

Place tomatoes in hot jars. At this time, you can boil water in the kettle. Pour boiling water over jars of tomatoes, cover with lids and leave for 10 minutes.

We drain the water, and immediately pour hot tomato juice into the jars. Pour all the way to the top of the jar.

Cover with clean metal lids and close tightly. Banks are turned upside down.

It remains to wait for a reason to open this yummy.

Recipe for the ages - tomatoes for the winter with vinegar

Vinegar is often added to the classic tomato recipe. And although not everyone loves him, he is still one of the most reliable preservatives, which helps to preserve the blanks even in a city apartment. Why a recipe for the ages? - Yes, because if you try to pickle tomatoes according to this recipe, you will want to keep it for a long time.

A simple recipe for a 1 liter jar of garlic

We will need:

• tomatoes (about 1.5 kg in 3 liter jars and about 2 kg for juice)
• black peppercorns
• Bay leaf
• allspice
• garlic
• cinnamon
• carnation

For 1 liter jar:

• salt - 1 tbsp. l.
• sugar - 1 tsp
• vinegar - 1 tsp

There are recipes in which tomato paste is bred instead of natural tomato juice. I do not want to describe them, it seems to me that it turns out not as tasty and fragrant as with homemade juice. In this recipe, 3 liter jars need about 1.5 liters of juice.

Cut tomatoes for juice into slices and grind with a mixer, juicer, meat grinder or rub through a sieve. Choose any available and favorite way. I prefer a mixer. We bring the tomatoes to a homogeneous mass. It turns out not even juice, but tomato puree. Pour it into a saucepan, add cinnamon and cloves. Bring to a boil and cook for 10-15 minutes over low heat.

During cooking, do not forget to stir the juice, otherwise it may burn and skim off the foam.

While the juice is being prepared, we put spices and a couple of cloves of garlic in sterilized jars at the bottom. Lay the tomatoes cut into large pieces. Fill jars with hot water, most conveniently from a kettle. Cover with lids and leave to pasteurize for 10 minutes. We drain the water.

Now add 1 teaspoon of salt, sugar and 9% vinegar directly into the jar.

You can not add vinegar according to this recipe, but then you will have to sterilize the jars along with the tomatoes.

Pour the tomatoes with ready-made hot juice again, immediately tighten the metal lid and turn the jar over.

As you can see, everything is simple. And after a few days you can enjoy a delicious snack.

Video on how to cook tomatoes in tomato juice without vinegar

When I looked at recipes on this topic, I noticed the comments of readers. Many do not like recipes with the addition of vinegar. I am loyal to vinegar, although recently I have been reducing its amount in preparations. And this recipe without vinegar, tomatoes are obtained as natural.

Tomatoes "lick your fingers" without peel and marinade

Tomatoes can be canned without marinade. After we cut them into slices, they will give a lot of juice. So why even a marinade? And in order for their taste to be more tender, we will remove the skin from the tomatoes.

We will need:

• tomatoes

For 1 liter jar:

• salt - 1 tbsp. l.
• sugar - 1 tsp
• vinegar - optional 1 tbsp. l.

We will need to remove the skin from the tomatoes. To make it easier to do this, we make an incision crosswise on the tomato with a sharp knife.

Pour boiling water over the tomatoes. After that, the skin is removed very easily.

Now cut the tomatoes into pieces.

Banks for this recipe can not be pre-sterilized, just rinse with soda. In clean jars, we tightly pack the tomatoes, lightly tamp with a spoon. See how much juice will appear in the jar. It should cover the top of the jar.

Pour 1 tbsp into the top of the jar. l. salt and 1 tsp. Sahara. Many people love a sweet marinade. In this case, you can put sugar like salt, 1 tbsp. l.

We put the jar in a pot of hot water to sterilize. Be sure to cover with a boiled lid. Before doing this, lay a towel or napkin on the bottom of the pan. You need to boil for about 15 minutes.

At the end of sterilization, you can add 1 s. l. vinegar. Again, though, this is not required. If all sterilization conditions are met, the jars will stand without vinegar. And then you get the taste of a natural vegetable.

In fact, you will lick your fingers!

Cooking tomatoes in our own juice with bell pepper

If you add bell pepper to the marinade, then the appetizer will get a special flavor. I think it's worth trying and diversifying our recipes with one more. I hope you enjoy it. This recipe is also without an exact amount - add all the ingredients to taste.

We will need:

• tomatoes
• bell pepper
• celery leaves
• garlic
• Bay leaf
• black peppercorns

We will prepare the jars in advance, we need to rinse them well with soda and dry them. It is advisable to boil the lids.

We select small beautiful tomatoes, which we will place in jars. We pierce each tomato with a knife at the stalk.

At the bottom of the jar we put peppercorns, bay leaf and fresh celery leaves.

Pack the tomatoes tightly into the jar. At the bottom of the jar, I try to spread the fruits more, and on top the smallest ones. Insert a couple of garlic cloves inside the jar.

Pour the contents of the jars with boiling water, cover with a lid and leave to sterilize for 20 minutes. We drain the water and again fill it with another batch of boiling water for another 10 minutes.

At this time, prepare tomato juice. Grind the tomatoes with a blender until smooth.

Cut the bell pepper into small pieces. We put it in a saucepan and pour in the tomato mass there. Don't forget to salt to taste. Cook this puree for 10 minutes, stirring occasionally.

Now pour tomato juice into jars with tomatoes to the very top and cover with lids. Sterilization is no longer necessary, two hot fillings are enough. Roll up or close the lids tightly.

We turn the jars over so that all the air comes out, wrap them in a warm blanket and leave them to cool completely.

Be sure to try this recipe, you won't regret it.

Quick salted tomatoes in their own juice - video from Grandma Emma

I just couldn't resist to introduce you to another wonderful recipe. Salted tomatoes are another of my recent finds, worthy of a separate topic. But I'm in a hurry to introduce you to such a quick and easy way to cook tomatoes in your own juice. And I think you will like it.

So, another way to prepare, which will help to please you and your family during the long cold winter, and, perhaps, surprise your guests. If you have read this article to the end, you will surely agree that it is worth rolling up your sleeves in the kitchen in the summer so that the pantry is filled with a variety of delicious preparations.

I wish you inspiration in the kitchen!

Salted tomatoes are a greeting from summer on a late autumn or already winter table. Red and juicy vegetables make a variety of salads and snacks that will please even the most spoiled guests. In our article, we will look at the recipes for the most delicious tomatoes, from which saliva begins to flow in the summer. For those who cook well, they are familiar with the situation when seamings for the winter fly away from the cellar with the end of summer. This is exactly the case when it is worth writing down recipes in your notebook.

The concept of tomato twists is different for everyone, most people think that tomatoes are closed only whole, otherwise they will spread over the banks. Or, in extreme cases, green, but still whole, in order to preserve their juices. But experienced chefs have long discovered many different saltings for sliced ​​tomatoes. This only makes them taste better. Vegetables cut into pieces are quickly saturated with marinade juices and become usable after a few hours. Our recipe will be relevant for 3 days. We will prepare it in liter jars. It is this dish that is considered the most convenient when eating tomatoes.

Tomatoes of any color are suitable as the main ingredient in our recipe, the main thing is to take dense pulp. In the prepared liter jars, first lay out the peppercorns, chopped parsley, onion, round slices of carrots. For beauty, you can cut out stars from carrots or leave semicircles in the shape of a month. Don't miss the onion and parsley stalks. They also go in the first layer. Next prepare the tomato slices.

On top of the first seasoning layer lay out the second of the tomato slices and hot peppers. Alternate layers to the top of the neck. We brew boiling water and fill the prepared jars. We keep the jars open for 15 minutes, then drain the liquid into the pan, add spices for the marinade there, as in the recipe.

Boil for 3 minutes and pour portionwise into tomatoes. Pour vinegar over boiling water into each jar, do not shake the jar, then vegetable oil. Liquids will disperse in the bank on their own. We cover the workpiece with a clean lid, wait for it to cool completely and put the canned food in a room with a cool temperature.

Tomato slices in liter jars without sterilization

The twist with slices should look beautiful in a jar. Therefore, for the recipe, you need to choose dense tomatoes. They should not be wrinkled, rotten or sluggish. Slices should remain presentable until serving. We recommend choosing a well-sharpened knife that will not cling to the skin of the tomato.
In our recipe, 1 kg of tomatoes, these can be both large large varieties, like "Bull's Heart", and medium "Cream", "Pears". But it is better to give preference to fleshy tomatoes.

First, everything that needs to be washed - washed, what to cut - grind. We cut the ingredients like this: onion into thin rings (0.3-0.2 mm), pepper - into longitudinal strips, parsley - tear into leaves, and the most important ingredient - tomatoes, cut in half. If the tomato is large, then we cut it into 3 or more parts so that it is convenient to put it in a jar.

We put the available seasoning ingredients (1 part) into a clean jar, dividing them into several parts in advance for further styling. Put a layer of tomato slices on top. Then seasonings and cutting again, so to the very top. We boil water (without salt and other spices), pour it into a jar, the container should stand in this form for 15 minutes. After draining the slightly colored water from the jar into the pan.

The changed color is the result of the release of juice from the tomatoes. We prepare the brine: heat the poured water, add flavoring ingredients: salt, vinegar, sugar. The mixture for salting should boil for 2-3 minutes, then pour it into the slices. We twist the lids on top and wait until the jars are completely cool. In this form, we transport the twists into the dark coolness.

Tomato slices for the winter in half-liter jars

Since the days of the Soviet Union, housewives in the kitchen have been accustomed to close cucumbers and tomatoes in three-liter jars. Small jars were always swept away from the shelves, only large egg-pods remained, which were always used. It was believed that from such containers you can feed the whole family, and small ones contain little food. Now, in the age of preservatives and the emergence of diversity in recipes, containers of various calibers are actively used. We suggest trying blanks from a half-liter jar:

The oven will help us to make the jars sterile (three half-liter jars are obtained from the indicated ingredients). Place them upside down on the oven grate (in a cold oven), lay iron lids on a plane below. Keep the dishes behind the closed door for 15 minutes at a constant temperature (180º C) and put our workpiece into it. The washed and dried ingredients are cut into the following composition: garlic slices into 6 parts, onions in plump half rings of 0.5 cm (not less), the thickness of pepper slices is 0.3 mm, parsley is torn into pieces.

Shred the pieces of prepared tomatoes. We cut some into 2 parts, which into 3, it is important that the size is approximately the same. We spread part of the parsley, an umbrella of dry dill, tomato slices, part of the onion and pepper, again seasonings and pieces of tomatoes. We continue to lay out all the products tightly, but without tamping. The less space left in the glass, the less marinade will be needed. But always prepare it with a margin, it is better to pour out the liquid than not to add it.

We mix the products for the marinade according to the scheme from the recipe, you can add a little vinegar. Let it boil for 2-4 minutes, turn off and pour into jars. We put lids on the jars, put our blanks in a large saucepan. Lay a towel on the bottom beforehand. Pour the blanks with water without adding 2-3 cm to the edge of the neck. Now boil the jars over low heat for 15 minutes (from the moment of boiling). Carefully remove, roll up with an automatic key and leave to cool completely. Once the tomatoes are at room temperature, take them out to a cool dark place.

Recipe tomato slices with garlic

Recipe tomato slices with onions

The combination of onions and tomatoes is considered one of the best in cooking. The sweetish taste of tomatoes and a sharp note of onion will appeal to even those who do not like herbaceous plants. In preservation, the onion is muted with vinegar and soaked in the juices of neighboring ingredients.

Under water, remove dirt from vegetables and herbs. Dry them on paper. Make blanks for jars: cut garlic cloves into small cloves, parsley, hot pepper - cut into small strips. Onions - rings of medium thickness (0.5 mm). Wash the jars with soda, wash with boiling water. So that the dishes do not crack, put a metal teaspoon into it.

At the bottom of the prepared jars, lay out a little bit of onion, parsley arrows, different types of pepper, garlic cloves. We cut the tomatoes and the next flight lays pieces of tomatoes and a leaf of lavrushka. We alternate the ingredients and tightly apply them to each other. This time we boil the water. The volume should be enough to fill all the ingredients. We fill the jars, put the lids on top, but loosely. So they will infuse for 15 minutes. For this period, you can add a basil leaf to each jar. It has a rather specific taste, so choose the herbs you like. As soon as 15 minutes have passed, the water is drained into a common pan, the basil is removed. The liquid is boiled for 5 minutes with salt, sugar and vinegar (1:2:1).

The marinade after a five-minute boil (the salt should dissolve) is poured into jars with blanks. It rolls up tightly, is placed under a warm flooring and waits for its turn in the cellar after cooling.

Recipe for tomato slices without onions

For those who do not eat onions, there are many recipes for spins without this ingredient. Gelatin will replace it in the recipe. The brine is so delicious that you can drink it with tomatoes.

According to the recipe, tomatoes are placed in a 1.5-liter jar. Unfortunately, you can make several of these jars. Cream tomatoes are cut in half. Parsley with dill, chopped cream are sent to the jar. Gelatin filling is being prepared. Dry gelatin is stirred in a glass of cold water. This mixture is combined with vinegar, salt, sugar and boiled over a fire for 3-4 minutes, then poured into jars with tomato halves in a thin stream.

Metal lids are placed on top of the cans (they are placed, but not rolled up). The containers are placed in an enamel basin or a large saucepan, poured up to the shoulders with warm water. On fire, the liquid and jars are brought to a boil, then the basin is set aside. Banks are removed with tongs or towels. Roll up tightly and turn the lid down. A blanket is covered on top of the jars. After two days, canned food is transferred to the pantry.

Recipe for tomato slices with butter

Butter tomatoes are more delicate in taste. They absorb the marinade faster and hold their shape better. It is not necessary to sterilize such a recipe, vinegar is present here, and together with tomato acid they make up a powerful preservative. The above recipe can be used for a larger volume, the main thing is to calculate the proportions of the brine.

In steamed jars, lays greens at the bottom, according to your preference. It can be twigs or leaves of fruit trees, rosemary, parsley, various parts of dill. This is where the onion carriage is placed. Tomatoes cut into slices are superimposed on top. The jar is filled with layers, mustard seeds are poured on top.

Now, in order for the tomatoes to steam and fix their shape, you need to boil water, pour it into the tomatoes. The container can be closed with a lid, simply by attaching a disk, without clogging the jar. Steam the tomatoes for 15 minutes, drain the water, and season it with spices. Put the marinade on the fire, stir it until completely dissolved, boil for 3 minutes and immediately pour from the pan into the jar. Roll up with a lid and put under a blanket for 18 hours. Then take the jars to a cold dark place.

Recipe for tomato slices without oil

Tomatoes without oil - a very common recipe, we will cook tomato slices in a delicious brine. This recipe is considered to be among the gold reserves of experienced chefs, and among the people they give it the name “Yummy”, “You can swallow your tongue”, “You will lick your fingers”. But, as we know, changing the name does not change the taste.

Ignite jars for spins in the oven. Cut all the ingredients: tomatoes into suitable pieces (to fit in the neck), onions into rings (carriages 0.5-0.7 mm), divide the garlic into teeth, and the teeth into small pieces. Leave everything else as is.

Fill the bottom of the jar with 3 onion wheels, chopped garlic clove, dill sprig. Top with a row of tomato slices. Between the next layers, put a bay leaf, pour the tomatoes again. Prepare the marinade, boil it, finally pour vinegar into it. Pour the brine into containers with tomatoes and roll them up. You need to store jars in a dark place, for example, a pantry.

Recipe tomato slices in own juice

Tomatoes themselves contain a number of acids, they can easily survive until winter if they are closed in jars in their own juice. Such blanks do not need sterilization.

Select vegetables and herbs, wash them and prepare for preservation. We divide the tomatoes into 2 parts, one of them will be poured - making juice, the other part will be marinated in this very juice. The first part of the tomatoes can be taken overripe, but without damage and rot. At the second part we cut off the stalks. Separately chop the pepper. We need to twist this same pepper with tomatoes for pouring. Through a meat grinder, we twist the horseradish, garlic into the juice, add salt and sugar from seasonings, as in the recipe. Mix the ingredients in the juice, pour them into a saucepan or a large enamel basin. Boil them to a boil, turn down the heat and let the juice simmer for 15 minutes. Don't forget to stir the dressing.

While everything is cooking, you can do the banks. Together with the lids, wash them and boil (sterilize). At the bottom of each vessel we lay several peas of pepper, fold the slices of tomatoes and pour the filling on top. For reliability, jars can be sterilized in a large saucepan, but this is optional. Roll up. We cool the finished tomatoes and put them in the cellar.

Sweet tomato slices

Canned tomato slices can also be sweet. A little more sugar, a few grams of the right spices and the tomatoes will have a new taste.

The recipe is ideal for any container size. Slices are equally tasty in liter and 3-liter jars. Prepare sterile dishes, calculate the marinade rate according to the volume of collected tomatoes. We will prepare a marinade for 2 liters of water. We cut tomatoes into jars: halves of small varieties, cut large pulp into quarters. To them, in each jar, add a spoonful of vegetable oil.

Now let's take care of the marinade: boil water, and after the first bubbles appear, add all the seasonings, except vinegar. Boil the brine mixture for 3 minutes, turn off, pour vinegar into the brine and cover with a lid. Hot filling is under the lid for 10 minutes, then the brine is poured into each jar to the very edge of the throat, cooked lids are placed on top of the liquid. We put the jars of brine in a saucepan with a large capacity, fill them with water and boil at a low temperature for 15 minutes. After we take out the jars, roll up the lids and leave them under the covers until they cool completely. Banks are transferred to the cellar.

Tomatoes and cucumber slices

Cucumber is considered the best friend of a tomato, and indeed, they absolutely do not conflict during preservation, but rather, on the contrary, complement each other's tastes. In this recipe, we will prepare a salad that will easily wait for winter.

The preparation is made from a banal salad: first, chop the cucumbers in half rings, then cut the tomatoes into pieces, greens, celery, put them in a pan of a suitable size. Pour salt, sugar with pepper, grated garlic under the lid. Add oil. It is better to take oil with a smell, like a real summer salad. Mix the salad and leave it under the lid for 1.5 hours. At this time, we sterilize the jars in any suitable way: in the oven, slow cooker, microwave or through a regular saucepan.

Fill each jar with salad, try to put the ingredients as closely as possible, pour the essence on top. The jars will need to be sterilized, salads are capricious in this matter, and for the winter it is better to fill them with culinary preservatives. In a voluminous pan or a metal basin, lay the bottom with a rag, this is done so that the jars do not jump and rattle against the bottom. Put the filled container in a saucepan and fill the container with warm water up to the shoulders of the cans.

Put the container with the jars on medium heat, do not cover with a lid, leave it as in the picture. After 10 minutes after boiling, the jars can be removed and rolled up. Now the jars are turned upside down with lids, covered with a blanket. The spins are observed for three days, if nothing has been torn off, then the recipe is prepared correctly and the entire container has withstood the load. We put it in the cellar.

Tomato slices with herbs

The greens not only go well with red and yellow tomatoes, but also add wonderful flavor notes. Choose the herbs you like best: cilantro, dry or fresh dill, dried or freshly picked parsley, or even basil itself. Experiment with flavors, fill your jars with different herbs and see which agent tasted the best.

As in the above recipes, cut the tomatoes into pieces. Prepare jars, there may be several. The above recipe is suitable for preservation in a 1 liter jar. Place a piece of greenery on the bottom of a clean jar: chopped garden herbs, garlic, chopped or passed through a press, peppers, grated horseradish, lavrushka. Next, lay the tomato slices, by the way, if you have the Cream variety, then it can be cut into rings. Continue stacking tomatoes and herbs until full. Leave a little space on top, add salt, sugar, and pour oil and vinegar. Pour boiling water over the top. The filled jars are placed in a saucepan, the container is filled with water and boiled for 10 minutes. After rolling on a turnkey basis, they cool down and go to the cellar.

Tomato slices without vinegar

Spicy tomato slices

A certain amount of sharpness is in perfect harmony with the tomato flavor. Georgian or Korean cuisine immediately comes to mind. This recipe is indeed sometimes called Korean tomatoes.

Follow instructions:

• Wash jars, lids with cleaning powder and steam in a water bath;
• Process the tomatoes and turn into slices, chop the rest of the ingredients and turn into gruel with a meat grinder or blender;
• It's simple: put tomato slices in jars, pour spicy puree on top of them;
• Now prepare the marinade: mix all the products from the recipe and pour into a jar of spicy puree and tomatoes;
• Screw the lid on the jar and put it upside down for a couple of hours in a warm, but not hot place. This operation is necessary for uniform impregnation with a sharp marinade. After 2 hours, return the jar to its normal position and refrigerate for another 8 hours;
• Korean slices are ready the next day, enjoy!

pickled tomato slices recipe

Perhaps this is the most fragrant recipe for blanks in the form of tomato slices. Many fragrant herbs are used here, which together make up the whole composition. They can be adjusted as desired.

As usual, we prepare dishes and ingredients for conservation. Cut the tomatoes into even pieces, remove the fruit roots. Cut chili pepper and onion into wedges. We begin to fill the jars: put the greens on the bottom (divide it into several parts and put it between the tomato layers). Fill the layers with onions and peppers. We do not ram, we leave a place for the marinade.

We brew boiling water and pour it into filled jars. After 15 minutes, drain the liquid from each jar, it will come in handy for preparing the marinade. Add seasonings according to the proportion of the recipe from the "Marinade" part. Boil for 3 minutes and pour into jars. Screw the preservation with screw caps. As soon as the fragrant herbs darken, put the jars in the pantry with the lids up.