Pickled tomatoes for the winter: delicious recipes in jars. Recipes for delicious pickled tomatoes for the winter: sweet snacks for every taste

We will consider the simplest recipe for sweet pickled tomatoes for the winter with step-by-step photos. Here we do not need any spices. The most interesting options for pickling sweet tomatoes, as well as the secrets of harvesting, see below.

Ingredients for 1 liter of marinade:

Salt- 1 tbsp (with a slide)

Sugar- 5 tbsp (with a slide)

Vinegar 70%- 0.7 tsp

quantity per 3 liter jar, see the picture

How to Pickle Tomatoes

1 . Rinse tomatoes, dry. See below for tips to keep tomatoes from bursting while pickling.

2 . Arrange the tomatoes in clean, boiled water-treated jars.

3 . Boil water and pour into jars up to the neck. Cover with sterilized lids. Let stand 10 minutes.

4 . Meanwhile, prepare the marinade. Boil water, add salt and sugar. When they dissolve, pour in the vinegar. Drain the water from the jars and pour over the marinade. Tighten the lids, and send the jars "under a fur coat" to cool.

Sweet pickled tomatoes are ready

Bon appetit!

So that the tomatoes in the jar do not burst

Often, while pickling tomatoes, housewives are faced with the fact that the skin of the tomatoes bursts. This not only spoils the look, but also the taste of the workpiece. To prevent this from happening, adhere to the following rules:

1. Tomatoes should not be cold. If they were in the refrigerator or were picked from the bush in cool weather, let the tomatoes lie at room temperature for a couple of hours. It’s good to hold them a little after that in warm, then hot water (not boiling water). This will result in less temperature difference.
2. Do not put wet tomatoes in jars. They must be dried first.
3. Choose ripe (hard, elastic), but not overripe (soft, loose) fruits for pickling. And of course, tomatoes should be of a special pickling variety. Fruits of an elongated shape, such as plums, are good for pickling.
4. When boiling water is poured, do it gradually, in small portions with breaks of a few seconds. First, a little boiling water to the bottom, as soon as the walls of the jar are foggy, pour the next portion. So that the tomatoes have time to warm up. You can put a tablespoon on top, so that it touches the side of the jar (see photo). And pour boiling water on this spoon. So it will flow down the wall, and come into less contact with the tomato.
5. Greens are best spread on top. Thus, when pouring the marinade, it takes the brunt of boiling water.
6. You can pierce each vegetable with a toothpick at the point of attachment of the stem 3-4 times.
7. After spinning, pickled tomatoes should be put “under a fur coat” until completely cooled. Thus, the decrease in temperature will occur gradually, evenly and will not lead to the fact that the skin of the tomatoes will burst.

Pickled sweet cherry tomatoes for the winter

For a liter jar we need:

Water - 600 ml.

Cherry tomatoes - 500 grams

Garlic - 2 cloves

Dill - 2-3 sprigs

Allspice - 10 peas

Black peppercorns - 10 pieces

Sugar - 3 tbsp (heaped)

Salt - 2 tsp (without a slide)

Vinegar 7-8% apple or wine - 70-80 grams

Bay leaf - 1 piece

Garlic for pickling is better to take young (fresh harvest). Experienced cooks advise using it directly with the skin so that the garlic gives off more flavor. Cut the teeth in half. Rinse the dill, no need to cut the greens.

Boil water, add salt (large, without additives), sugar, allspice, black peppercorns, bay leaf to it.

Then send the washed cherry tomatoes there. Pay attention, so that the skin does not crack, the tomatoes must be dried. It is also important that the vegetables are not cold when the marinade is poured. Therefore, if the tomatoes were stored in the refrigerator, let them lie down for 1 hour at room temperature before marinating.

After 2-3 minutes, send dill and garlic to the pan.

Add vinegar and bring the marinade to a boil.

We remove the dill. It can be left if you will eat the blanks in 5-7 days. When storing for the winter, dill must be removed!

We shift the tomatoes with garlic and spices into glass containers, pour the marinade. Cover with a lid (do not twist yet). Sterilize jars for 10-15 minutes. Such a blank is stored all winter in the refrigerator, cellar, underground.

Pickled tomatoes for the winter sweet - spicy with chili peppers

For a 1.5 liter jar, we need:

Water - 1 liter

Tomatoes - 1 kg

Hot chili pepper - 3 pieces

Garlic - 5-6 cloves

Dill - 3 sprigs

Sugar - 5 tbsp (heaped)

Salt - 2 tbsp (without a slide)

Allspice - 10-15 peas

Black peppercorns - 10-15 pieces

Bay leaf - 1 piece

Vinegar 9% - 100 grams

In a pre-sterilized jar, put the washed and dried tomatoes in one or two rows on the bottom, put a hot pepper on top (make a small incision on the pepper). For those who want to taste the workpiece in a week, it is proposed to cut the tomatoes into halves.

Again a layer of tomatoes, then pepper, garlic. So 2-3 times before filling the jar.

Put the pan on the fire, pour in 0.5 cups of water, heat. Pour salt, sugar, allspice and black peas, bay leaf, mix. After the salt has dissolved, add the remaining water and dill to the marinade. Bring to a boil, pour in the vinegar, remove the pan from the heat. Take the dill out of the pot.

Fill the spicy tomatoes with the marinade up to the neck. We cover the jar with a lid and send it to sterilize for 10 minutes. We twist the lid and leave the workpiece to cool at room temperature. Then we lower it into the cellar or send it to the refrigerator for storage for the winter.

Pickled tomatoes with onions for the winter

For 3 one liter jars we need:

Water - 1-1.5 liters

Tomatoes - 1.5 kg

Onion - 5 heads

Dill, parsley - bunch

Garlic - 3 cloves

Sugar - 5 tbsp

Salt - 1.5 tbsp

Bay leaf - 3 pieces

Black peppercorns - 15 pieces

Allspice - 15 pieces

Vegetable oil - 1.5 tbsp

Vinegar 9% - 3 tablespoons

Peel the onion, cut into rings. Rinse the jars thoroughly, rinse with boiling water and dry. At the bottom of each jar, put garlic (a clove cut in half), a bay leaf, 5 black peppercorns, 5 allspice peas, 3 sprigs of washed green dill and parsley.

Rinse the tomatoes, pat dry and put on top of the spices. Lay out the onion rings next. Then again vegetables and onions, so we fill the glass container to the neck.

Water 1.5 liters, put on fire until boiling. Pour vegetables with this water, cover with lids and leave for 10-15 minutes to warm the jars. Pour out the remaining water, it is not needed for the marinade.

Drain the water back into the pot. Boil and pour the container with tomatoes again, leaving them for 10 minutes, again send the liquid to the pan. We will cook the marinade on it. Add 1/3 cup water, in case the marinade boils off.

Marinade: add 2 tablespoons of salt, 1 tablespoon of sugar to the water. Bring to a boil. Add 1.5 tablespoons of vegetable oil and vinegar. We pour into banks. We twist the lids and send the blanks “under a fur coat”. The next day, when the marinade has cooled, the blanks can be lowered into the underground for storage until winter.

Tomatoes pickled with vodka, sweet for the winter

For one liter jar we need:

Tomatoes - 500-700 grams

Vodka - 1 tsp

Salt - 1 tsp (with a slide)

Sugar - 3 tbsp (without a slide)

Vinegar 9% - 1 tsp

Dill umbrella - 1 pc.

Horseradish leaf - 10 cm long

Cherry leaf - 2 pcs.

Garlic - 2 cloves

Bay leaf - 1 piece

Black peppercorns - 5 pieces

Wash the jar well, pour over with boiling water, dry. Put cherry leaves, peeled garlic cloves, bay leaf and dill umbrella on the bottom.

Rinse tomatoes, dry. They should not be cold, so that during the pickling process, due to a sharp change in temperature, the skin of the tomatoes does not burst. You can pre-pierce the place where the stem is attached with a wooden toothpick on each vegetable. Try to take fruits of the same size. Put vegetables in a jar, most compactly.

Boil 1 liter of water. Pour into a glass container up to the neck. Cover with a lid and let stand 3 minutes. The remaining water in the pan can be poured out, it is no longer useful. Drain the infused filling back into the pan. On this basis, we will prepare the marinade. To do this, add salt, sugar, wait for the marinade to boil.

In a jar, directly on the tomatoes, pour 1 teaspoon of vinegar and vodka. From vodka, tomatoes will become more elastic and fragrant. Cover with a lid, sterilize the marinade for 10 minutes. We twist the lid and send it “under a fur coat”, turning it upside down, until it cools completely. This is done so that the jar of tomatoes warms up evenly and does not “explode” in the cellar during storage.

How to pickle tomatoes without sterilization for the winter

This recipe is very quick and tasty, such tomatoes are stored even at room temperature all winter.

Marinade for 1 liter of water:

Salt - 1.5 tbsp (without a slide)

Sugar - 5 tbsp (heaped)

Black peppercorns - 5 pieces

Allspice - 5 peas

Carnation - 1 pc.

Vinegar 9% - 3 tbsp

In clean jars, lay the tomatoes tightly, but so that they do not burst. Pour boiling water up to the neck and cover with sterilized lids. Leave for 10 minutes to warm up the tomatoes and jars.

We are preparing the marinade. Add salt, sugar, allspice, black peppercorns, cloves and vinegar to boiled water. The quantity is calculated according to the recipe. Cover with marinade and bring to a boil. Be sure to cover the pan with a lid so that the vinegar does not evaporate.

Drain the water from the jars, pour the marinade. Screw on the lids. We send “under a fur coat” upside down until completely cooled.

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.

It is necessary to keep preservation 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 conservation. 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.

In winter, not a single New Year's or festive table, as a rule, is complete without pickles and snacks prepared in the summer. Delicious and fragrant pickled tomatoes are special guests on the festive table. Today we want to offer you a tomato recipe for the winter in one and a half liter jars.

Tomato recipe for the winter in one and a half liter jars

If you have one and a half liter jars for rolling a tomato, then you will probably run into a problem finding a recipe in which the ingredients are already designed for just such bottles. As a rule, all recipes are written for liter and three liter jars, for one and a half liter jars you have to calculate it yourself. We decided to correct this unfortunate misunderstanding and write a ready-made recipe for pickled tomatoes in one and a half liter jars.

According to our recipe, tomatoes are very tasty, moderately sweet and fragrant.

You will need:

Based on one and a half liter jar.

• Tomatoes - as much as you like (tight)
• Garlic - three cloves
• Vinegar essence - 1 tsp
• Black peppercorns - 3 pcs.
• Cloves - 2 pcs.
• Currant leaves - 2 pcs.
• Cherry leaves - 2 pcs.
• Dill umbrella - 1 pc.

Marinade:

• Water 600 ml.
• Salt - 1.5 tbsp (without a slide)
• Sugar - 2 tablespoons

Wash one and a half liter jars. It is enough to wash them with soda, then sterilization will not be needed.

At the bottom of each jar we put currant and cherry leaves, dill, spices and garlic. Fill jars with tomatoes. Boil water and fill jars. Cover with lids and let stand for a while (20 minutes). Tomatoes should warm up well.

Drain the water back into the pan, add salt, sugar and boil. Boil the lids in a separate bowl for a couple of minutes so that they become sterile.

Pour vinegar essence into each jar, pour boiling brine and roll up. Banks immediately turn upside down, wrap for a day.

When the jars have cooled, move them to the cellar, basement or pantry, where it should be cool and dark.

That's all, we hope you enjoy our tomato recipe for the winter in one and a half liter jars and in winter your holiday table will be decorated with bright, fragrant and delicious pickled tomatoes.

Bon appetit!

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Juicy tomatoes in a sweet filling are transformed for the better and become incomparable in taste!

Salt and granulated sugar each fulfill their very important purpose in vegetable rolls: salted grains act as a preservative that preserves the original product, and sugar dissolved in the marinade miraculously affects the taste of tomatoes, “opens” them, makes them desirable for all segments of consumers (even for children). Among the assortment of cold appetizers, pickled tomatoes are the leader, as they complement a wide range of dishes, from simple cereal side dishes to complex meat delights. Spicy nightshades accentuate main courses. Although sometimes eaters, without waiting for the hot, uncork the jar and treat themselves to a marinade with a piece of rye bread, which is incredibly appetizing!

Basic principles of capping sweet tomatoes: - Tomatoes are inherently acidic, which allows them to be capped with little or no preservatives (salt, otsta, aspirin tablets, etc.). But in this case, preservation needs to be sterilized to prevent fermentation. - This home-made preservation, close to healthy foods, is stored exclusively in a cold room or placed on a shelf in the refrigerator. - Small or medium-sized vegetables are most suitable for "Sweet Pickled Tomatoes for the Winter " recipes. Or, for blocking, large fruits are cut into slices. - Particular attention is paid to the selection of herbs and all kinds of spices that can “overshadow” the delicate aroma of stored vegetables with an overly bright aftertaste. They are often put in canned tomato salads or assorted vegetables.

Recipe 1 (classic)

To “salt” sweet nightshade, the following necessary products are selected: - whole fruits of tomatoes, - blackcurrant and horseradish leaves, - dried dill umbrellas, - black peppercorns, - citric acid (a pinch for each liter container).
A 1 liter brine includes 7 tbsp. granulated sugar and a spoonful of table salt. It is not necessary to sterilize jars; the main thing is to rinse them thoroughly and rinse them several times under a water jet. Heat treatment in this case is unnecessary, since the vegetables are put into the container not boiled or even blanched. Prepared leaves, dried herbs are first placed in the container and a handful of pepper and a few cloves of peeled garlic are poured (4 pcs. Per liter). Tomatoes are tightly packed, and covered with the same leaves and garlic.
Filled jars are poured with boiled water, pouring the liquid gently in a thin stream to avoid breaking the glass. The containers are filled to the brim, covered with lids and settled for a little longer than 6-7 minutes. These minutes are enough to prepare the brine. On average, it takes about 1.5 liters of filling for a three-liter cylinder of blank, but it is advisable to do it with a margin. For the brine, all the required ingredients are combined and boiled.

At the moment of boiling the brine, water is decanted from the cans and poured out, and boiling filling is filled in its place. Lemonka is thrown to guarantee quality, so to speak, for safety net, and marinated sweet tomatoes for the winter in jars are quickly twisted. Checking the tightness of seaming is carried out by turning the cans upside down. After making sure that there is no “leak” and waiting for cooling, conservation is taken out to the cellar to wait for the cold weather.

Recipe 2 - with lemon

Various additives serve to highlight vegetables, to focus on a particular ingredient. For example, tomato sauce with basil or nightshade with garlic are extremely popular. It is also possible to close the tomatoes in a lemon marinade filling - an easy-to-follow recipe without the use of heat treatment of filled cylinders. Someone may be intimidated by a large list of components used, but there is not the slightest difficulty in this. Capping is performed from:
- 1 kilogram of small tomatoes (even cherry tomatoes),
- half a lemon fruit or 1 tbsp. vinegar 9%,
- 4 cloves of garlic,
- a leaf of lavrushka,
- 2-3 branches of dill,
- sweet pepper, optional
- water,
- 5 currant leaves,
- 8 grains of black pepper,
- 4 tablespoons with a pile of sugar
- full st.l. salt.


The bottom of a clean container is lined with greenery and leaves; in the absence of fresh herbs, dried ones are put. Next is a layer of spices, garlic. And the jars are filled tightly with tomatoes. In a separate container, water for the marinade is boiled and drained to the vegetables, followed by settling for up to 15 minutes. Salt and sugar are mixed in a saucepan. The liquid from the jars is drained to them, and the marinade is boiled for a short time until the grains of spices are dissolved. Lemon juice or table ocet is poured into the contents of the jars, and then the marinade is poured. Rolled pickled tomatoes for the winter, sweet with garlic, “hide” under the covers, where they cool down and are checked for leakage. The appetizer will be suitable for consumption, similar to pickled tomatoes, after 3-4 weeks.

Recipe 3 - honey

A pleasant sweetness and astringency will be given to tomatoes by natural honey and cloves stars. For flavor, spices are added to future honey vegetables. The recipe allows you to close a truly magical appetizer, in which the taste of honey is successfully combined with a slight sourness of the main ingredients. For sweet pickled tomatoes for the winter in liter jars is taken:
- 5 kilos of nightshade red, ripe, dense,
- 500 g of honey,
- 1.5-2 heads of garlic,
- leaves of horseradish, blackcurrant,
- stems and dill umbrellas,
- a handful of cloves stars (one piece per jar),
- black grain pepper,
- about 7 liters of water,
- an incomplete glass of table otts,
- 150 g of table salt.
Garlic cloves are peeled and cut into longitudinal circles. The cut is folded into jars, distributing spicy leaves and herbs with it (some of the seasonings are left for later). The fragrant substrate is pressed down with tomatoes and covered with the remains of green ingredients. The marinade filling is boiled in a separate saucepan. Honey, ocet, salt, grain pepper, clove buds are boiled in water for 3 minutes. It is not necessary to infuse the solution! And pour it boiling directly to the tomatoes without filtering. The filled jars settle for a quarter of an hour, cool down. Then the procedure of decanting the liquid, boiling it and pouring it back into a glass container is repeated twice. After the third round, the workpiece is clogged and covered with a blanket. Similarly, you can close pickled peppers with garlic in a honey marinade. Also no less tasty and original treat.

Recipe 4 - assorted

The combination of vegetables in home preservation has been used for a long time. The spicy taste of vegetables of the recipe "Royal Appetizer" is complemented by an unobtrusive spicy shade of chili pepper. Tomatoes according to the recipe come out rich in taste, bright, incomparable. According to the calculation of products for one three-liter cylinder, the following proportion is adhered to:
- small or medium tomatoes,
- 1 Bulgarian pepper,
- a pod of hot pepper,
- 1 tbsp table salt,
- 1.5 cups of granulated sugar,
- 1 dill umbrella,
- 3 cloves stars,
- 1 bay leaf,
- a few grains of allspice,
- 1 tbsp otic acid.
Nightshade on "Very sweet pickled tomatoes for the winter" (although for some the degree of sweetness may seem moderate) are pierced with a toothpick at the base to prevent them from bursting when poured with a steep pitch. Then spices are laid out in jars: cloves, black peppercorns, dill umbrellas. Hot peppers are cut into rings; for one three-liter jar, 2-3 rings are enough. Sweet peppers are cut into strips; their number per container is not limited.


In containers on spices are located, stuffing more densely and laying between them pepper strips, tomatoes. The bookmark is poured with boiling water and kept for about 10 minutes. After that, the water is poured into a large saucepan. Chopped garlic is reported to the tomatoes, salt-sugar is poured, ocet is poured. The drained water is boiled, poured back into the banks, which immediately roll up. Such vegetables “with peppercorns” are served with any meat dishes: chicken wings in beer, chop or escalope.

Recipe 5 - with onions

And without that, sweet pickled tomatoes for the winter are complemented with onions: tart, juicy, specific in taste. In this case, two shades are intertwined in the aroma: honey and onion. In addition to these components, there is nothing superfluous in the marinade. Sweet tomatoes are prepared from:
- 2 kg of "cream",
- 100 g of natural honey,
- 200 g of onion,
- 50 ml of apple cider vinegar or regular table cider vinegar,
- 50 g of coarse salt.
The jars are filled mixed with cream tomatoes and onion rings. The marinade is boiled by boiling 1 liter of water and dissolving the required amount of table salt and octa in it. At the moment of boiling the liquid, honey is also added. In general, the solution should gently boil for 3-4 minutes. They are filled with containers with vegetable contents and quickly hermetically rolled up.

Recipe 6 - with watermelon

To further decorate and “sweeten” the workpiece, watermelon pulp, as well as green celery sprigs and sweet peppers, are placed in jars along with tomatoes. The flavors of these ingredients are amazingly intertwined, giving a striking, spicy result. They are closed without a harsh osta, as is the case with squash caviar, but with more gentle citric acid. You will need for this:
- up to a dozen small tomatoes,
- 1 Bulgarian pepper,
- 2 watermelon skewers,
- 2-3 garlic cloves,
- a small bunch of celery
- water,
- 2 tablespoons with a hill of granulated sugar,
- 20-25 g of salt,
- 1 tsp (partial) acids
- lemons.
The pulp is cut from the watermelon skewers, pitted, and cut into small neat slices. Washed pepper is cleaned from tails and internal partitions, and cut into longitudinal parts. Garlic cloves are cut in half. The prepared container is filled in the following sequence: celery greens (twigs), garlic, tomatoes, watermelon, pepper, etc. Water is brought to a boil, and containers with vegetables are poured with it with a short exposure of up to 10 minutes. The settled liquid is decanted back into the pan, seasoned with sugar-salt, citric acid, and boiled for a minute or two. After pouring the marinade into jars, pickled tomatoes for the winter are sweet, closed with lids and taken out into the cold.

Recipe 7 - in apple marinade

More precisely, closed tomatoes will be marinated in apple juice, in a liter of which 1 tbsp is dissolved. salt crystals. Juice gives fruits freshness and stinging sweetness. And, besides, the recipe has a minimum of ingredients, which does not interrupt the taste of nightshade, but allows you to enjoy only the set for which conservation was started. Although, no one forbids making assorted vegetables in jars. Washed tomatoes are scalded with boiling water and kept in it for 30 seconds. Then they are transferred to a glass seaming container. Apple juice (using fresh juice squeezed through a juicer or a store-bought version) is boiled, and on its basis, adding table salt, the filling is cooked. The bubbling solution is poured over to the tomatoes, and they are corked. Preservation "Delicious pickled tomatoes for the winter is sweet" is cooled according to the rules of cooking, and then transferred to storage in a cool room.

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.