Marinated tomatoes with garlic and butter. Delicious marinated tomatoes with garlic are ready

You can prepare tomatoes for the winter different ways. For example, lovely snack obtained if marinated ripe tomatoes with garlic. Of course, you have to work a little and spend a certain amount of time. But then they will disperse instantly, one has only to open the treasured jar.

Ingredients:

on 3- liter jar :

Tomatoes - 1 -1.5 kg

Onion - 200-300 grams

Garlic - 1 clove for 3-4 tomatoes

Marinade :

Water - 1 liter

Salt - 1 tbsp

Sugar - 4 tbsp

Bite 70% - 1 tsp

How to pickle tomatoes stuffed with garlic for the winter

1 . Sort and wash the tomatoes, only whole, not spoiled fruits are suitable for pickling. Be sure to wait until the tomatoes dry. In wet or cold tomatoes, the skin will burst during pickling.

2 . Onion peel, cut into rings and put on the bottom of pre-sterilized jars. It is convenient and quick to sterilize jars in microwave oven how to do it correctly, see.

3 . Peel the garlic and cut along the clove into 3-4 parts.

4 . Cut the tomato at the point where the stalk is attached. Or cut the trace from the stalk carefully, trying not to damage the tomato skin outside the hole (see photo).

5. Insert a piece of garlic into the indentation.

6 . Fill jars with tomatoes stuffed with garlic.

7 . Pour boiling water over tomatoes with garlic, cover with lids and leave for 10-15 minutes. Drain the water into a saucepan, add 0.3 cups of boiling water (in case some of the marinade boils away). Add salt and sugar, wait for complete dissolution. When the water boils, pour in the vinegar. To correctly calculate required amount, pour boiling water into the pan, having previously typed it, for example, into a three-liter jar.

8 . Pour the marinade into jars up to the neck, cover with lids (do not twist). Place a washcloth on the bottom of the pot. Put the jars so that they do not touch each other and the walls of the pan. Pour hot (brought to a boil) water to a level of 1.5-2 cm from the neck of the jar. It is important that the temperature of the marinade and water in the pan are identical, then the jars will not burst during sterilization. Wait until the water in the pan boils for about 5 minutes. Remove the jars and tighten the lids.

9 . Turn upside down and send "under a fur coat" until completely cooled. Then lower into the underground.

Delicious marinated tomatoes with garlic are ready

Bon appetit!

There are no special secrets and tricks in harvesting pickled tomatoes. However, there are a number general principles that do not depend on a particular recipe. And it is highly desirable to adhere to them.

1. Only hard tomatoes are suitable for preservation. It is very convenient to put tomatoes in jars that are not round, but oblong, reminiscent of plums. Do not harvest bruised, cracked or slightly spoiled vegetables.
2. Tomatoes for harvesting must be washed and dried. Do not put in jars and pour cold vegetables with marinade. In this case, they will probably crack the skin. So let them lie down for a while room temperature.
3. A few words about the number of tomatoes. It is considered optimal that they should be equal to half of the volume of the desired number of cans for harvesting. For example: to complete one three-liter jar you will need to prepare 1.5 kg of tomatoes.
4. Containers for preserving tomatoes must be sterile. As well as the covers with which they will be rolled up. Tomatoes should be placed in jars tightly enough, but so that they do not look out. You need to pour the marinade to the very neck. If the prepared marinade is not enough to fill all the jars, then it should be evenly distributed over the prepared containers and topped up with boiling water.
5. A few words about the marinade. As a rule, acetic acid is used as a preservative for pickling tomatoes. It is not necessary to boil it along with the entire marinade, but it can be added to canned food already prepared for seaming. However, vinegar is not very healthy. Fortunately, another acid, citric acid, can be used instead. Its amount in the marinade depends on the recipe. But it is worth remembering that the more acid, the better and longer pickled tomatoes will be stored.
6. In the marinade for tomatoes, you can add only the usual rock salt. Iodized or sea ​​salt not suitable for such purposes. Because of it, tomatoes can acquire an unpleasant bitter taste.
7. In general, the taste of ready-made pickled tomatoes largely depends on the composition of the marinade and spices. So advice: if you are not sure that this or that seasoning should be put, then you should refuse it.

That's actually all. It's time to move on to the recipes.

Recipe 1 Pickled tomatoes with garlic without sterilization

First you need to prepare the marinade. Put in a saucepan (the number of spices is indicated for 1 liter of water):

• salt - 2 tablespoons;
• sugar - 6 tablespoons;
• cloves - 7 pcs.;
• allspice- 7 peas;
• dill - 2 umbrellas;
• currant leaf - 2 pcs.

Pour all the ingredients with water and boil for 10 minutes. Accordingly, for a larger volume of water, this amount must be proportionally increased.

Now you can proceed directly to canning. To do this, peel the garlic and cut each clove lengthwise into 2-3 cloves. Rinse the tomatoes, make a cruciform incision in the area of ​​​​the stalk and insert one clove of garlic there. The fruits prepared in this way should be put in jars, pour boiling water and leave for 10 minutes. After that, the water can be drained, pour the marinade instead and pour 2 tablespoons of vinegar (9%) per 1 liter of liquid into each jar. Banks immediately roll up the lids, turn over, wrap in a blanket and leave to cool. After 12-24 hours, they can be removed to where they will be stored.

Recipe 2 Tomatoes with garlic and basil for the winter

To prepare a marinade for pickled tomatoes with garlic and basil, you need to prepare (based on 1.5 kg of tomatoes):

• garlic - 5-6 cloves;
• allspice (peas) - 4 pcs.;
• fresh basil - 5 branches;
• sugar - 7-8 tablespoons;
• salt - 2 tablespoons;
• vinegar (9%) - 6 tablespoons;
• water - 1.5 l.

Peel the garlic, cut each clove lengthwise into two parts and place on the bottom of a sterilized jar. Put sweet peas in there. Fill the jar with tomatoes, shifting them with basil sprigs.

Boil water in a saucepan, add salt and sugar. After they are completely dissolved, pour the tomatoes with the resulting solution, cover the jar with a lid and leave for 5-6 minutes. Then pour the liquid from the jar back into the pan, boil, add vinegar and again pour the tomatoes with the already prepared marinade. The jar should immediately be rolled up with a lid, turned over and, wrapped in a blanket, left to cool.

Recipe 3 Pickled tomatoes with garlic and horseradish

This recipe is suitable for preserving brown (underripe) tomatoes or fleshy tomatoes with dense pulp. The marinade for such preservation consists of the following ingredients(based on 2.5 kg of tomatoes):

• horseradish - a piece of root weighing 25-30 g;
• garlic - 1 head;
• hot pepper - 1 pod;
• red bell pepper - 1 pod;
• salt - 1 tablespoon;
• sugar - 6-7 tablespoons;
• citric acid - 9 g;
• Bay leaf- 3 pcs.

Peel the garlic, remove the seeds from the peppers of both types, cut the bell pepper into medium-sized pieces and grind it all together in a blender. To this mixture, add horseradish grated on a fine grater. By the way, before grinding it must be washed and peeled with a sharp knife. received hot seasoning must be mixed thoroughly.

Rinse the tomatoes, cut each one approximately to the middle, put a little prepared stuffing inside and put it in pre-sterilized jars.

For the marinade, you need to take 1 liter of water, add sugar, salt and boil it. When this happens, pour citric acid into the marinade, immediately pour tomatoes over it and roll up the jars with lids.

Recipe 4. Tomatoes with garlic and carrots for the winter

This recipe is very simple and does not require any special skills from the hostess. In addition to tomatoes (the calculation was made for 2 kg of fruits), for this type of canned food for the winter you will have to stock up:

• carrots - 1 root crop (70-100 g);
• garlic - 1 head;
• sugar - 6 tablespoons;
• salt - 3 tablespoons;
• citric acid - 9 g;
• bay leaf - 5 pcs.;
• black pepper (peas) - 6 pcs.;
• horseradish and currant leaves.

Peel the carrots, cut lengthwise into 4 parts and put them on the bottom of a sterilized jar. Put peeled garlic cloves, pepper, horseradish and currant leaves there. Wash the tomatoes, pierce in several places with a toothpick and put in a jar. After that, the jar must be filled with boiling water, covered with a lid and left for 8-10 minutes.

Then pour the water from the jar into a saucepan, put on fire, add salt, sugar, citric acid and bring to a boil. Pour the finished marinade into a jar and roll up. It is best to store such tomatoes in the refrigerator or cellar.

Recipe 5 Pickled tomatoes with garlic in jelly

For this preservation, small and medium tomatoes are best suited. It is best to roll them into jars with a volume of no more than 0.5 liters. Thus, you can even prepare cherry tomatoes. This is done quite simply: (based on 500-600 g of tomatoes):

• onion - 1 medium-sized head;
• garlic - 1 head;
• dill - 1 bunch of fresh herbs;
• black pepper - 10 peas;
• sugar - 5 tablespoons;
• salt - 4 tablespoons;
• vinegar (9%) - 30-50 ml;
• gelatin - 35 g.

At the bottom of sterilized jars, put dill, peppercorns and peeled garlic cloves. Wash the tomatoes and cut into 2 parts. Very small tomatoes or cherry tomatoes can be put whole, but first prick them in several places with a toothpick. Onion cut into rings. Lay the tomatoes and onions in jars in layers.

Pour half a liter of water into a saucepan, add salt, sugar and bring to a boil. After that, add the gelatin there and stir the marinade until it is completely dissolved. Then pour vinegar into the saucepan, mix everything again and pour the tomatoes with the finished marinade.

It is not advisable to immediately roll up this preservation with lids. Better banks cover with lids, put in a pot of water and sterilize for about 11-12 minutes. Then roll up the lids, turn upside down, cover the jars with a blanket and leave to cool completely. Clean in the underground, cellar or refrigerator.

Recipe 6 Tomatoes with garlic and cinnamon for the winter

• garlic - 1-2 cloves;
• ground cinnamon - 9 g;
• bay leaf - 8 leaves;
• basil (dried) - 6 g;
• dill (dried) - 7 g;
• allspice - 4 peas;
• salt - 3 teaspoons;
• vinegar (9%) - 40 ml.

In dry but sterilized jars put basil, dill, bay leaf, pepper and peeled garlic cloves. Peel the tomatoes from the stalks, make a few punctures in the area where it was located and put them tightly in jars.

Pour 200 ml of water into a saucepan, add salt, cinnamon and bring to a boil. Pour tomatoes with prepared marinade. Add vinegar to the jar and immediately roll up the lids. After that, the jars must be turned up / down several times so that the marinade is evenly distributed. Now it remains to turn them upside down, wrap them in a blanket or towel and leave to cool. However, cooled canned food should not be immediately cleaned in coolness. Let them stand at room temperature for about a week, and only then go to a permanent storage place.

There are other recipes for making pickled tomatoes with garlic. But they are slightly different from those that have already been described. The main difference is in the composition of the marinade. For example, some housewives use not vinegar or citric acid as a preservative, but Apple juice. True, it's not about shop juices but o natural and naturally completely sugar-free.

Pickled tomatoes with garlic can be harvested not only for the winter. There are many ways to prepare a similar snack for consumption in 1-3 weeks after preparation. But that's a completely different story...

Video recipe "Tomatoes in the snow (with garlic)"

Many people love pickled tomatoes. But the thought of fussing with jars and preparing vegetables can discourage any desire to feast on this dish. However, it is not at all necessary to harvest vegetables according to all the rules and in advance. A quick pickled tomato recipe will help save the situation. Let's find out some interesting options.

About the variety of recipes

First of all, we want to say that you should not limit your imagination to the recipes below. They give a basic understanding of how to cook quickly, but you can vary the ingredients to your liking. Don't be afraid to experiment with spices and change the amount of salt.

Salted tomatoes in twenty-four hours

1. Rinse a kilogram of tomatoes and prick each fruit with a toothpick or fork.
2. 2-3 cloves of garlic, peeled, cut into plates.
3. Steam the jar or microwave for a minute. Put garlic in it, a couple of black peas and a horseradish leaf, a couple of blackcurrant sheets and two or three dill umbrellas. Then lay out the tomatoes and pour in one liter of water.
4. Drain the water back into the saucepan. Add one and a half tablespoons of salt and a teaspoon of sugar. Put on fire. Boil for 2 minutes after boiling.
5. Wait until the water cools down to about 50 degrees and pour it into a jar.
6. In a day, the tomatoes will be ready. Keep them in the refrigerator.
7. Take a pan of such a size that you can put 1-1.5 kg of tomatoes in it in one layer. Fill with water (1 liter) and put on fire.

Another way to marinate per day

pickled tomatoes fast food take quite a bit of time. Set aside twenty minutes in the evening, and the next day the resulting snack can be served for breakfast.

1. Take a pot of such size that you can put 1-1.5 kg of tomatoes in it in one layer. Fill with water (1 liter) and put on fire.
2. While heating, prick the tomatoes with a fork or toothpick.
3. In boiled water, add 150 ml of vinegar (5%), 5 tablespoons of sugar and a couple of tablespoons of salt, garlic, peppercorns and dill.
4. After boiling, place the tomatoes in a saucepan (in a single layer). Set the minimum fire, cover the pan with a lid and sweat the fruits for 7-10 minutes.
5. Leave the tomatoes overnight at room temperature and refrigerate in the morning.

Quick cherry tomatoes in two days

Quickly pickled will add zest to the festive table. You can eat them in a day, but it is better to wait two days to enjoy a richer taste.

1. Rinse a pound of tomatoes. Prick them with a fork (once) or a toothpick (3-4 times in different places).
2. Rinse two sprigs of celery and three sprigs of dill.
3. Peel the garlic (2-3 cloves) and chop small pieces or plates.
4. Put the tomatoes in a deep bowl. Add celery, dill, two bay leaves, allspice and black pepper, garlic.
5. Pour a liter of water into a saucepan. Add half a teaspoon of sugar and salt, bring to a boil. Pour the tomatoes with the resulting solution and wait until the brine cools to room temperature.
6. Pour the marinade back into the saucepan, bring to a boil again. Add a tablespoon of honey, 35 ml of vinegar and one sprig purple basil. Once the honey has dissolved, remove the mixture from heat and pour over the tomatoes.
7. Cool the tomatoes to room temperature and place in the refrigerator to marinate.

Pickled tomatoes in two hours

This recipe for quick pickled tomatoes allows you to get the desired dish in just two hours.

1. Wash 5-6 small tomatoes and cut them into slices.
2. Slice 3-4 cloves of garlic and add to the tomatoes.
3. Salt the tomatoes and sprinkle with dill (dry or fresh). Add half a teaspoon of 9% vinegar and sugar, black pepper, mix everything gently.
4. Cover the container with tomatoes and send for two hours in the refrigerator.
5. Sprinkle tomatoes with chopped parsley before serving.

Half hour pickling

If you don’t even have two hours to make quick pickled tomatoes, then try this recipe.

1. Wash and dry 3 small firm tomatoes.
2. Very finely chop 1 garlic clove.
3. Mix in a bowl garlic, half a teaspoon of grain mustard and apple cider vinegar, a couple of tablespoons of olive oil, salt and sugar (1/3 tsp each), as well as black pepper.
4. Cut the tomatoes into slices and arrange in a single layer on a dish.
5. Drizzle each piece of tomato with the marinade. Then stack the pieces in threes, one on top of the other.
6. Cover the dish and refrigerate for half an hour.
7. Sprinkle the tomatoes with chopped parsley and serve.

Stuffed salted tomatoes

1. Wash 1 kg of small tomatoes. Remove the stalks with a sharp knife and make cuts on four sides.
2. Finely chop the dill. Garlic (half or even a whole head), chop with fine grater or a knife.
3. Mix dill and garlic. Fill the tomatoes with the mixture.
4. Pour one and a half liters of water into a saucepan. After adding a couple of tablespoons of sugar and three tablespoons of salt, bring to a boil. Remove from heat and let the brine cool slightly.
5. Put black peppercorns on the bottom of the marinating container. Then lay out the tomatoes and fill with warm brine. Cool to room temperature, then refrigerate. The dish will be ready in two days.

Marinating in a bag

Try making instant pickled tomatoes with a bag.

You will also need a tight plastic bag. Or you can take two thin plastic bags.

The method is suitable for both red and green fruits, but there is a time difference. Red tomatoes will cook in two days, green ones in four.

1. Rinse a kilo of tomatoes. Remove core and seeds bell pepper(1 pc.), And cut off the hat from the tomato.
2. Wash and very finely chop the parsley and dill.
3. Peel and roughly chop the garlic.
4. Put the ingredients in a bag. Add a tablespoon of salt, black ground pepper to taste, a teaspoon of sugar.
5. Seal the bag and shake gently to evenly distribute the contents. Leave the bag in a warm place for a couple of days.

green tomatoes per week

One day is not enough to cook quick pickled ones. You'll have to wait at least a week.

You can use the pickling recipe in the package above, or do the following.

1. Rinse 1 kg of green tomatoes and place them in a three-liter jar.
2. Pour 0.75 ml of water into a saucepan. Add a tablespoon of salt, garlic, allspice, bay leaf and clove bud. Bring to a boil.
3. When the brine has cooled down a bit, pour over the tomatoes.
4. Close the jar and let it stand in a warm place for three days. Then send to the refrigerator. In a few days, the snack will be ready.

Now you know how to cook quick pickled tomatoes different ways. Bon appetit!

Red tomatoes with herbs and garlic – great snack for the whole family, who will take a place on dining table, will become great addition To meat dishes and side dishes. You can prepare several jars of spicy salad and store them in the refrigerator under a plastic lid.

First, let's discuss what ingredients we need to prepare in order to cook tomatoes with herbs and garlic, photo the recipe will give you all the clues you need. You need to take 2.5 kilos of tomatoes, this is our main ingredient, but you also need to prepare products for the layer - these are two heads of garlic, two bunches of parsley, four pods of bell pepper and bitter to taste.

To make the salad pickle faster, you need to prepare the marinade: 100 ml of vegetable oil, the same volume table vinegar, 100 g of sugar and two tablespoons of salt. As a result, you will get one three-liter jar, but we advise you to prepare salads for the winter in half-liter or liter containers.

Wash the tomatoes running water, leave in a colander so that all the liquid is glass, or put them on a towel. Next, the fruits must be cut into two halves, and larger ones into four.

It is necessary to wash and dry the parsley, clean the pepper from the seeds and rinse. Pass the peeled garlic through a meat grinder, along with the rest of the ingredients.

In a deep bowl, prepare the marinade: mix sugar, salt, vinegar, sunflower oil. Mix all the ingredients until the spices are completely dissolved.

Prepare jars: wash them and sterilize. Put in tomatoes and vegetable mix layers, filling the jar to the very top. At the end, pour in the marinade. close iron lid and leave upside down to cool, this will take about 8 hours.

It is worth paying attention to, their pulp is dense. You can prepare them in pieces or whole, stuffed with slices of garlic, adding dill, parsley and basil to taste. Pieces can be marinated and ripe fruit, but they should be with dense pulp.

Tomatoes with herbs and garlic: recipes

And if ripe and juicy tomatoes are a staple on our summer dinner table, then tomatoes with herbs and garlic, recipes which you know will be a great addition to holiday feasts. Be sure to prepare a few jars so that your loved ones can enjoy spicy salad. Pickled fruits will come in handy if you decide to cook soup or gravy, but there was no tomato paste on hand.

In this recipe, we will stuff tomatoes with a garlic mixture, and spicy herbs and ginger root will add spice to the dish, sugar, salt and pepper to taste. Greens should be washed and finely chopped: you can take basil, parsley, dill. Some leaves can be left whole, they will serve as a decoration when serving a salad to the table.

Now you can start preparing ripe fruits: they must be washed and cut in half, remove the core with a spoon. For a snack, you do not need to take too large fruits, because it will be inconvenient to clean them, and the portion will turn out to be quite large.

The pulp must be put in a separate bowl, you will use it to prepare the filling. Garlic must be peeled and chopped: cut into plates or grate. Ginger root also needs to be chopped, but here it is better to use a grater. In a bowl, mix all the ingredients for the filling, adding chopped herbs, salt and sugar to taste.

Pickled delicious and fragrant. Children can be offered them from the age of 7-8, but if you are preparing preservation for children, reduce the amount burning ingredients so that the salad is not too spicy.

Tomatoes with herbs and garlic

There is one more wonderful recipe, To how to cook tomatoes with herbs and garlic, for this, buy a kilo of tomatoes, one head of garlic, dill, three tablespoons of salt and two tablespoons of sugar, one and a half liters of water, black peppercorns.

Lightly salted stuffed tomatoes can be harvested in liter jars and store in the refrigerator. Fruits should be chosen small in size, they are ideal for stuffing. With a sharp knife it is necessary to cut the stalks, make a cross-shaped incision on the tomatoes, it should be deep enough to place the filling there in the future.

Quick pickled tomatoes with garlic and herbs they will help you out in the summer, when fresh vegetables are already boring and you want something salty. Of course, at the beginning of summer, it is unlikely that anyone will want to deal with corking and salting vegetables, but to make pickled tomatoes in a hurry - why not?

Surely many of you know that tomatoes are just a treasure trove. useful components and vitamins. Tomatoes contain such a rare vitamin as K, as well as A, B6, PP, E, B2 and many others.

As for useful components, tomatoes contain a large number of mineral salts, iodine, magnesium, zinc, iron, and glucose. Tomatoes are especially useful for children, as they quite effectively help strengthen the immune system.

Medical studies have shown that tomatoes contain a very powerful antioxidant - lycopene. An interesting fact is that when cooked, the beneficial properties are much higher than when raw. Surprisingly, lycopene has a special effect - it fights cancer, this substance can prevent growth and spread. cancer cells. This fact is confirmed numerous studies which makes tomatoes one of the healthiest vegetables.

In addition to the fact that the tomato is used to prevent cancer, the substances contained in it are able to fight cancer cells that have already formed!

Have beneficial features and seeds contained in tomatoes. There is an opinion that they are able to thin the blood and prevent frequent cases of thrombosis. By the way, red varieties of tomatoes contain large quantity useful elements than the rest and practically do not lose healing properties when pickling or cooking.

In general, you need to eat tomatoes, but the main thing is not to overdo it with their use, because these vegetables have a reputation for being highly allergenic. And if you have already decided to quickly pickle tomatoes with garlic and herbs and treat yourself to freshly salted yummy, then stock up necessary products and open our recipe with step by step photos that will clearly show you the cooking process.

Foreword

Tomato is a culture that can never get bored. It is not only tasty, but also useful. Here's just the problem: all year round they should not be used in fresh. Therefore, thrifty housewives save them for the winter, pickling, pickling or canning. Garlic pickled tomatoes are one of the many ways to keep the taste of summer for the winter.

You can pickle tomatoes with garlic in different ways. It is very difficult to surprise someone with pickled tomatoes today. Is it just to look for the original and. Garlic flavor adds spicy spiciness to tomatoes. Because the recipe for pickled red vegetables with garlic is loved by many. IN moderate amount such recipes will not harm your stomach.

1. Tomatoes must be taken ripe.
2. Tomatoes should be whole, elastic without damage.
3. It is advisable to choose fruits of medium size so that they easily pass into the neck of the jar. If you cut them, they can sag.
4. Many take three-liter jars. This is not always practical if your family does not consist of 10 people. Therefore, it is much more practical to take liter or one and a half liter cans.

2 Spices for pickling tomatoes with garlic

For improvement palatability and to emphasize the taste of tomatoes, be sure to use in addition to garlic and different spices And spices. Here are the main ones that are perfectly emphasized taste palette pickled tomatoes.

1. Currant leaves.
2. Cherry leaves.
3. Horseradish. Both root and leaves can be used.
4. Parsley.
5. Dill.
6. Bay leaf.
7. Basil.
8. Thyme.
9. Coriander.
10. Tarragon.

Of course, not all of them are required. Here the main guide is your taste and preferences.

3 Popular Recipes for Pickled Tomatoes with Garlic

Recipe for a quick pickled tomato spicy appetizer

There are many recipes that are called quick. We offer a really quick recipe. You can prepare such an appetizer in 10 minutes, and serve it to the table in half an hour.

For cooking, you need to prepare the following ingredients:

• tomatoes - 300 grams;
• half a glass sunflower oil;
• 3-5 garlic cloves;
• greens: parsley, dill, black pepper;
• salt and sugar to taste.

Cooking

1. Wash and cut ripe elastic fruits into circles 1 cm thick.
2. Squeeze the peeled garlic cloves through a garlic press.
3. Finely chop all the greens.
4. Prepare marinade. To do this, pour vegetable oil into a deep plate, add salt, sugar and herbs to taste. You can use any spices that you like, for example, mustard and basil or coriander will fit perfectly into the recipe. Stir the mixture.
5. Pour the chopped circles with the resulting marinade.
6. Cover the container with tomatoes with a lid or cling film and put in the refrigerator.
7. The preparation is ready. After half an hour, you can serve.

This the recipe will do for snacks, but more interested in recipes for the winter.

Tomatoes with garlic "Southern"

This recipe is suitable for long-term storage pickled tomatoes, and become wonderful decoration any winter feast.

Ingredients:

• 2 kg of tomatoes;
• 1-1.5 garlic heads;
• Bay leaf;
• carnation;
• dill;
• black peppercorns;
• 9% vinegar;
• salt and pepper.

All ingredients are cooked to taste.

Cooking

1. Peel the garlic cloves. It is highly desirable that they are not very large.
2. Make indentations in the fruit with a knife.
3. Insert a garlic clove into the resulting funnel.
4. Prepare and sterilize jars.
5. Put cooked spices at the bottom of the jar.
6. Place tomatoes in jars.
7. Prepare marinade. The marinade should be without vinegar.
8. Pour boiling marinade over tomatoes in jars.
9. Drain the marinade after 15 minutes.
10. Add vinegar to the marinade and bring to a boil again.
11. Fill the jars with the resulting mixture.
12. Banks roll up and wrap with a blanket.

Recipe "Yummy"

You can pickle tomatoes with garlic using this original recipe. This preparation for the winter belongs to those recipes when over time they become even tastier. When properly done, they will not explode. The main thing is that direct sunlight does not fall on them. Harvesting for the winter has a rich, fragrant and sweet taste. Tomatoes are sweet.

Ingredients:

• 1.5-2 kg of ripe sweet tomatoes;
• 1-2 medium heads of garlic;
• vinegar;
• salt and pepper;
• the taste of spices;
• marinade.

step by step

1. Prepare a jar: wash under running water and sterilize.
2. Put a pot of water to boil. When it boils, add your favorite spices: pepper, coriander, bay leaf and other spices, a spoonful of vinegar.
3. Put the washed vegetables in a deep bowl.
4. Divide the peeled garlic cloves into cloves approximately into four parts one tooth.
5. Put the tomatoes in jars up to the neck.
6. Put some garlic on top. Four slices per liter jar.
7. Pour in boiling water and cover. Let the workpiece stand for 15-20 minutes and cool down.
8. After the time has elapsed, carefully roll up the lid and roll the jar to evenly distribute all the marinade ingredients.
9. Put the jars in a dark place.
10. Cover with a blanket.

Pickled tomatoes stuffed with garlic

The original recipe for harvesting tomatoes for the winter. This preparation is not only tasty, but also looks very original.

Cooking

1. Prepare lots of greens. Be sure to have a horseradish root and one carrot.
2. Prepare banks.
3. Remove stems from tomatoes.
4. Cut the tomatoes a little on top, but not completely, to make a booklet.
5. Cut carrots and garlic cloves into thick slices.
6. Put several of these carrot and garlic slices inside each tomato.
7. Put spices and herbs in jars at the bottom. This blank has one big advantage: jars do not have to be sterilized if there is not enough time.
8. On top of this, lay the tomatoes tightly, cut side up.
9. Pour marinade, per liter of which you need a tablespoon of salt, sugar and 70 ml of vinegar.
10. Roll up and store in a dark place.

Recipe "Tomatoes under the snow"

This recipe has interesting view. In the bank, the blank looks like it is under the snow, hence the name.

Ingredients:

• small tomatoes;
• two garlic heads;
• 1 tablespoon of vinegar for each 1 liter jar;
• any greens;
• marinade.

Marinade for harvesting: one and a half liters of water, 100 g of sugar, a tablespoon of salt, a tablespoon of mustard powder.

Cooking steps

1. Sterilize jars and lids.
2. Lay the greens on the bottom.
3. Arrange the washed tomatoes and greens in jars.
4. Peel off the garlic cloves.
5. Squeeze through a garlic press or use a blender. The main thing is that the garlic turned out to be very thoroughly mashed.
6. Pour boiling water over vegetables.
7. Prepare marinade. Pour sugar, salt, ground mustard into boiling water. Let it simmer for a few minutes. Boil on small fire, since mustard foams a lot.
8. Drain the water from the cans of tomatoes.
9. Add a tablespoon of vinegar to jars.
10. Add a heaping tablespoon of garlic to each liter jar.
11. Marinade pour tomatoes with garlic.
12. Close the lid, you can even plastic.
13. Cover with a warm blanket, let stand for a day.
14. Put in storage for the winter.

When the jars are cool, the vegetables really look like tomatoes under the snow. This effect creates a combination of garlic and mustard. In addition to being really tasty and sweet, they are also pleasing to the eye.

Tomatoes marinated with garlic- an easy way to treat your friends to something delicious. This preservation can be prepared in summer season and store all year. And don't even worry about the tomatoes exploding. On the contrary, after standing for a couple of months in the pantry, they will become more saturated, fragrant and piquant. The main thing is to choose ripe varieties vegetables that have a sweetish aftertaste, and then consider that the opportunity to treat everyone with something incredibly tasty is in your pocket.

Ingredients for Cooking Garlic Pickled Tomatoes:

1. Ripe tomatoes 1.5 kg
2. Sugar 6 tablespoons
3. Salt 2 tablespoons
4. Acetic acid 70% 1 teaspoon
5. medium sized garlic 1-2 heads
6. Boiling water 1–1.5 liters

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Inventory:

Glass three-liter bottle, metal bottle cap, tablespoon, teaspoon, deep bowl for serving, baking sheet, oven, kitchen potholders, cloth towel, kitchen sponge, detergent for dishes, deep bowl, stove, small saucepan with lid, kitchen tongs, garlic press, plate, cutting board, kitchen knife, medium saucepan with lid, ladle, can opener, can opener, warm blanket

Preparation of tomatoes marinated with garlic:

Step 1: prepare a jar with a lid.

Before sterilizing a jar with a lid, it is necessary to rinse them thoroughly under running water. warm water. To do this, we need a special dishwashing detergent and a kitchen sponge. We carry out the procedure until the soapy liquid leaves. You can also run the glass with wet hands, and if it creaks, then the container is already clean.
Immediately after that, put the jar on a baking sheet and place in the oven, which we preheat to a temperature 150 degrees. Keep the container there for 10 minutes until the walls are completely dry. Immediately after that, using kitchen mitts, we take out a baking sheet, and put the jar neck down on the kitchen table, covered with a cloth towel.

In parallel, pour ordinary cold water into a small saucepan so that it fills the container about halfway, and put it on big fire. To make the contents boil faster, cover everything with a lid. Next, we fasten the burner, and carefully lay out the metal lid into the pan. Sterilize it in boiling water for 5-7 minutes. After we turn off the burner, and take out the lid with the help of kitchen tongs and put it next to the jar.

Step 2: Prepare the tomatoes.

Rinse the tomatoes thoroughly under running warm water and put them in a deep bowl. Important: We make sure that the vegetables are all whole and not spoiled.

Step 3: Prepare the garlic.

We spread the head of garlic on a cutting board and, using a knife, divide it into cloves. Next, we clean them from the husk, slightly pressing down with the tip of the available inventory. We wash the components under running warm water and lay them back on a flat surface.

Using a garlic press, squeeze the garlic directly into a clean plate and set aside for a while.

Step 4: Prepare the Garlic Pickled Tomatoes.

We put the tomatoes in a jar so that the vegetables fill the container almost to the rim. Immediately after that, pour everything with boiling water and cover with a lid. Let the components stand like this for 10 minutes.
Next, holding the jar with a lid with kitchen tacks, drain hot water into a medium saucepan. Attention: do this with all caution so as not to burn yourself. Add salt and sugar to a container with liquid and put the container on a large fire. Bring the contents to a boil, covering everything with a lid. Immediately after that, turn off the burner and proceed to canning.
Put chopped garlic in a jar and pour acetic acid. Now, using the scoop, add here hot marinade and tightly close the container with a lid. With the help of a can key, we roll up the tomatoes with garlic and without delay put the jar upside down in some secluded place. We wrap the preservation with a warm blanket and wait for it to cool completely. Thanks to this process, it will be possible to determine whether the container is leaking air somewhere and whether liquid is leaking out. If everything is in order, then we put the conservation in the pantry or cellar, where there are no direct sun rays, and keep until the right moment.

Step 5: Serve the tomatoes marinated with garlic.

When the time comes (for us it happens, it happens in a week), we take out a jar of tomatoes from the pantry and, using a can opener, open the lid. With the help of a tablespoon, we take out the pickled vegetables from there and transfer them to a deep bowl. But you can enjoy such delicious juicy tomatoes at the dinner or holiday table with fried potatoes, baked meat and vegetables and other dishes to your taste.
Bon appetit everyone!

For one three-liter jar you will need 2 tablespoons chopped garlic;

You need to spread the tomatoes in still warm sterilized jars, so we clean the container shortly before the preservation itself;

For tasty tomatoes, try to choose meaty, sweet varieties and pungent (not young) garlic;

You can store such preservation at least all year, the main thing is that the rays of the sun do not fall on it.

In contact with

Tomatoes are a real storehouse of vitamins and useful components. In the summer when fresh vegetables begin to become boring, in addition to salting for the winter, you can cook salted pickled tomatoes and hastily. It is not only very tasty, but also useful. After all, red varieties of tomatoes do not lose their useful and healing elements at all when pickled in a quick way.

Everyone loves and appreciates pickled tomatoes. Such an appetizer is always welcome on the table and goes well with a variety of dishes, whether it be meat, poultry or potatoes. Especially everyone loves quickly marinated tomatoes. Firstly, this pickling method is very helpful when you need tasty tomatoes quickly. with sourness and original taste.

And, secondly, similar recipes do not differ in complexity and tomatoes are cooked in just 5–12 hours to a day, depending on the recipe. To prepare delicious tomatoes fast food, you need tomatoes, marinade and spices. As spices and additives, you can take spices, basil and other herbs, garlic, sweet or hot peppers, onion, cumin, parsley, etc.

Pickled tomato recipes are very popular as homemade preparations among housewives. with garlic and parsley. Garlic cloves and fresh herbs give a special aroma, piquancy and taste to salted tomatoes.

Not only is it a great appetizer holiday table, but also quite suitable for everyday dinner and lunch. It will take no more than 20-30 minutes to prepare the marinade and ingredients for the recipe, and the very next day you can enjoy a delicious dish.

The cooking and salting time is longer than the time during which such tomatoes are eaten! This is the only minus of a quick tomato recipe. Since it turns out tasty, healthy and very quickly at minimal cost.

Instant Garlic Marinated Tomatoes

For the recipe, you need 2 kg of small tomatoes, 10 medium cloves of garlic and a small umbrella of dill. For the marinade you will need: 100 ml of vinegar (table), 1 liter of water, salt 2 table. l., granulated sugar 3-4 table. l.

Tomatoes are tasty and with a light garlic flavor.

Quick Tomatoes with Garlic and Herbs

There are pickled tomatoes according to this recipe can be already a day after salting.

Ingredients (per kilogram of vegetables):

Rinse tomatoes and herbs. Put peas, bay leaf, chopped garlic and tomatoes with parsley and dill on the base of the pan or other container.

Prepare marinade: bring water to a boil, dissolve salt and granulated sugar, let cool slightly and pour vinegar into the water.

Pour tomatoes with cooled marinade, cover the tank with a lid. Then remove the tomatoes to marinate in the refrigerator for a day.

"Quick" tomatoes with garlic and peppers

This recipe requires next composition products:

Washed tomatoes and carrots deposit in banks. Vegetables need to be poured with dressing.

Seasoning preparation:

1. Finely chop sweet and hot peppers along with herbs and garlic cloves.
2. Mix 1 table. l. salt, 4-5 table. l. olive oil, 2 table. l. vinegar and 3-4 table. l. granulated sugar.
3. Stir the whole mixture vigorously and thoroughly.

Then pour fragrant dressing tomatoes. Shake container and put away cool place for 4–5 hours. Store pickled tomatoes only in the refrigerator, tightly closing the container with pickling lid.

All recipes are original and at the same time easy to prepare. No need to search here special products or spices for the marinade, as garlic and parsley are found in any kitchen. Therefore, any novice housewife will cope with such a task as pickled tomatoes with instant garlic.

This fragrant pickled tomato appetizer will help out very well in summer time. When fresh vegetables are within walking distance and they can no longer surprise guests or family, and the body already requires something sour, salty and spicy!

Thanks to simple and step by step ways instant tomatoes are a great opportunity to whip up for lunch or dinner fragrant salting . The spiciness of the marinade for such recipes can be enhanced by adding red hot pepper or a small amount of Luke.

Everyone loves to eat tomatoes from the garden and it doesn’t matter if they are red, pink or yellow color. In summer, fresh tomatoes fly away at the table with a bang! And so you want to enjoy their taste and aroma in the winter.

August. Harvest season is in full swing. Tomatoes are delicious and healthy vegetables, in addition to eating them fresh, you can cook various pickles. And not only for the future for the winter, but also salted tomatoes with herbs and other vegetables from the garden. They perfectly complement the menu of any table, acting as excellent snack and go equally well with meat and fish dishes, potatoes, cereals and pasta.

without brine

Compound:
Dill (small umbrella with seeds) - 6 pcs.
Black pepper (ground) - 0.5 tsp
Tomato - 3 pcs.
Garlic - 3 cloves
Salt - 1 tsp

Cooking:

We take tomatoes.

Cut out the “butt” with a cone.

Finely chop the garlic.

Spread it over the tomatoes.

Then add 1/3 tsp to each. salt, black pepper.

We will also add dill seeds and remove our creation for 8-12 hours in a cool place. The dish is ready. You can also add any greens that you like.

Bon appetit!

Lightly salted tomatoes and instant cucumbers in a bag

Express method for those who quickly wanted salty.

Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Salt (to taste) - 1 tsp
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.

Cooking:

My cucumbers, cut off the ends. Cut lengthwise into 4 pieces. Small ones are cut in half. Long - even across in half.

Lay out the cucumbers crushed garlic, chopped dill and horseradish plastic bag, better two packages in one. Salt like on a salad, and then add another pinch to make the taste of a slightly oversalted salad. Do not be zealous with salt! Pepper to taste. You can add a pinch of peppercorns.

Close the bag and shake vigorously until juice appears. We leave for 10 minutes.

Pierce tomatoes with a fork 2-3 times. We put it in the same package. We tie the package or twist it tightly. Shake gently a few times and place in the refrigerator.

Salted cucumbers and tomatoes in a bag are ready. Bon appetit!

Lightly salted tomatoes in a bag a quick recipe in 5 minutes

Bon appetit!

Salted tomatoes instant recipe in a saucepan

From such salted tomatoes no one will refuse ov with garlic and dill - you will lick your fingers. They are prepared very simply and quickly, the taste is amazing.

Compound:
1.5 liters of water
1 kg tomato
4 tbsp. l. salt
2 tbsp. l. Sahara
1.5 tsp vinegar
5 sprigs of dill
1 parsley root
3 leaves of parsley
2 currant leaves
4 cherry leaves
6 black peppercorns
1/3 tsp mustard seeds
1/3 tsp paprika
2 cloves
6 - 8 garlic cloves

Cooking:

We take tomatoes, wash them. Then cut a little on the side, insert the chopped garlic cloves. We put the tomatoes in a saucepan or jar, sprinkling with salt, sugar, spices and seasonings.

We boil water. We stand it for 1 - 2 minutes. and pour over the tomatoes. Now add vinegar and cover with a lid. After the saucepan or jar has completely cooled, it must be removed in the refrigerator. After 10 - 12 hours, our salted tomatoes are ready.

You can keep them in this brine as long as you like, just in a week they will no longer be lightly salted, but salted tomatoes. Which is also very tasty! Bon appetit!

Salted instant tomatoes. Recipe in hot brine for a 3 liter jar

Try to cook lightly salted tomatoes in Belarusian. The most interesting thing is that these tomatoes can be rolled up, even if there is not a single spice for pickling at hand. Still delicious. And what a pickle!

Compound:
Tomatoes - 15 pieces
Salt - 1.5 tbsp. l.
Sugar - 6 tbsp. l.
Citric acid - 1 tsp

Cooking:
Black peppercorns, mustard seeds, garlic, dill, parsley and celery. All spices can be changed to taste.

At the bottom of a sterilized jar, put a sprig of dill, parsley and celery and lay the tomatoes. Pour boiling water over, cover with sterilized lids and leave to cool.

When the jars are a little warm, pour out the water and put all the spices directly into the jars. The proportions are given for one 3-liter jar.

Pour boiling water again, roll up, turn over and wrap until cool.

They make amazingly delicious tomatoes. Try this recipe too! Bon appetit!

Salted tomatoes halves for the winter

Compound:
tomatoes - 1.5 kg
sunflower oil - 2 tbsp. l.
green dill - to taste
parsley greens - to taste
bay leaf - to taste
garlic - to taste
onion - 1 pc.
peppercorns - 5-7 pcs.
table vinegar - 4-6 tbsp. l.
salt - 2 tbsp. l.
water - 5 glasses
granulated sugar - 6 tbsp. l.

Cooking:

Wash the tomatoes and cut in halves. Wash, sterilize jars, lids.

At the bottom of the jar, put parsley, dill, onion cut into half rings, bay leaf, 5-7 black peppercorns. On a liter jar - half an onion.

Next add the halved tomatoes. On top of the tomatoes, pour not a full spoon of sunflower oil, 1.5 - 2 tbsp. l vinegar.

We cook the marinade based on 1 three-liter jar.
Pour salt, sugar into the water and bring to a boil. Then cool the marinade and pour the already cold marinade over the tomatoes.
cover the jars metal lids and put them to sterilize. Liter jars for 4 minutes, 1.5 liter jars for 5 minutes, 3 liter jars for 7 minutes.

We twist the jars with metal lids and turn them over until the tomato cools completely.

Bon appetit!

On a note
Calculating the number of tomatoes and brine is simple. With dense packing of tomatoes in a jar, half of its volume remains for the brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g in one direction or another. It all depends on the size of the tomatoes and the packing density.

Lightly salted tomatoes with garlic and instant herbs

Compound:
Tomato - 8 kg
Salt - 3 cups
Water - 10 l
Garlic to taste
Horseradish to taste
Dill to taste
cherry leaves to taste
Black currant leaves to taste
Hot chilli pepper to taste

Cooking:

Sorting tomatoes, washing.

Cooking spices.

We put spices on the bottom of the pan, two layers of tomatoes on top, then spices again, etc. When all the tomatoes are laid, cover them with horseradish leaves.

Dissolve the salt in the water and pour over the tomatoes.

After two weeks, you can enjoy delicious tomatoes! Bon appetit!

Tomatoes classic recipe in a 3 liter jar

Delicious pickled tomatoes, easy to prepare and eaten instantly. Tomato brine tastes like tomato juice.
Ingredients for a 3 liter jar:
Tomatoes - as much as you like (about 2 kg)
Water - 1.5 liters
Salt - 1 tbsp. l.
Sugar - 4 - 5 tbsp. l.
Vinegar 70% - 1 tsp

Cooking:

Prepare and wash the tomatoes.

Sterilize jars. Boil the lids.

Arrange the tomatoes in sterilized jars, cover with sterile lids.

Boil water, pour boiling water over the tomatoes and leave for 5-7 minutes. Drain the water from the tomatoes, add sugar, salt and boil the marinade.

Pour marinade over tomatoes, add vinegar and roll up tomatoes.

Turn over and wrap until cool. delicious tomatoes delight your loved ones and guests. Bon appetit!

Georgian green tomatoes in own juice without brine

Absolutely incredible recipe pickling green tomatoes - without brine, in own juice. The result exceeded all expectations!

Compound:
Tomato (green) - 2 kg
Pepperoni pepper (green) - 5-10 pcs.
Garlic (large head) - 1 pc.
Dill (large bunch) - 1 bunch
Parsley (large bunch) - 1 bunch
Celery petiole - 1 bunch
Cilantro (large bunch) - 1 bunch
Salt

Cooking:

We take small and strong tomatoes. fresh greens- assorted. Pepper, if you like it spicier - take chili - everything is green. Wash everything thoroughly and dry.

We cut the tomatoes almost to the base to form a pocket. We generously rub them with salt from the inside, put them in a bowl and leave to let the juice flow.

Finely chop the herbs and peppers. Either grate the garlic or finely chop it too. Mix everything in a bowl.

We stuff each tomato fragrant herbs- about a tablespoon for one tomato pocket.

We put it in a jar or other deep container. We lightly load it from above, cover with a lid and put it where it is dark and cool. There is no brine - the tomatoes themselves release juice. From time to time, sort them out, changing the top ones with the bottom ones, so that everything is salted - there was still not enough juice to the top.

Ten days later, the tomatoes are ready. Spicy, juicy, delicious! Bon appetit!

Tomatoes microwave recipe

The recipe is not laborious, it takes a little time.

Ingredients for 1 liter jar:
Tomatoes - 500 - 600 g
Garlic - 4 - 5 cloves
Bay leaf - 2 pcs.
Carnation - 2 pcs.
Sweet peas - 3 pcs.
Black peppercorns - 5 pcs.
Salt - 1 tbsp. l.
Sugar - 1.5 tbsp. l.
Vinegar 9% - 1 tsp
Water

Cooking:

Prepare and wash the tomatoes. Sterilize the jar and lid.

Peel and wash the garlic, prepare the spices.

Put garlic and spices on the bottom of the jar. Fill jar with prepared tomatoes.

To boil water. Pour sugar and salt into a jar filled with tomatoes. Fill jar with boiling water.

Put in the microwave for 3-5 minutes (power - 800 watts).

The water in the jar should boil, if the water does not boil, put it again.

Pour in the vinegar and roll up. Bon appetit!

Salted instant tomatoes in a jar. Recipe "Assorted" with cucumbers, zucchini, sweet peppers and carrots

This recipe is good because you can find your favorite vegetable in the jar.

Cooking:

Wash and cut greens and vegetables.
In 2 x l. we lay the jar: dill, parsley, currant leaf, sweet peas, garlic, then vegetables tsv. cabbage, Bell pepper, onions, zucchini, cucumbers, carrots, tomatoes.
Pour in boiling water for 5 minutes.

Then pour into a saucepan and add 1 tbsp. l. salt, 1 tbsp. l. sugar, 1/2 tsp. citric acid. Bring to a boil. Pour the resulting brine into jars with vegetables, roll up. It keeps well at room temperature, just keep it in a dark place. Bon appetit!

Instant Salted Tomatoes with Garlic and Greens Recipe

Tomatoes are strong and very tasty - fragrant, lightly salted and sweet and sour! Tomatoes will be more fragrant if you put cherry and currant leaves. For you to get delicious preparation, choose tomatoes of fleshy varieties.

Compound:
Tomatoes
Garlic
Dill dry
Capsicum (hot)
Black pepper (peas)
Parsley (greens)
Bay leaf
Fill:
Water - 3 liters
Salt - 120 g
Sugar - 100 g
Vinegar (essence) - 1.5 tbsp. l.

Cooking:

Prick the tomatoes with a fork.
Wash dry dill, pour boiling water 3 minutes and drain the water. Bay leaf and black pepper are also poured over with boiling water.

To the bottom enamel pan lay the "green" layer - dill, garlic, black pepper, capsicum, bay leaf, parsley.
Lay a layer of tomatoes on the "green pillow". It is necessary to lay out tightly, without damaging the fruit. Alternate layers until all the tomatoes are in.

Most upper layer should be green.

Place a flat plate on top.

Fill:
Boil water with sugar and salt.

Remove from fire, add vinegar essence and immediately pour over the tomatoes.
Place a load on top and cover the entire “construction” with a towel.

Leave at room temperature 18-22 degrees. After 3 days, the tomatoes are ready!
The brine will remain clear and tasty.

Transfer the finished tomatoes to jars, fill with brine and store in the refrigerator. Delicious - lick your fingers! Bon appetit!

On a note
Each tomato, before going to the jar, is recommended to be pierced with a toothpick or a sterile needle in the stalk area. This is done so that the tomatoes are saturated with brine faster and better and are less likely to burst in the water.

Lightly salted tomatoes with instant garlic

Tomatoes are harvested without vinegar and spices, only garlic is put. Reminiscent of taste fresh tomatoes.

Ingredients for a 3 liter jar:
Tomatoes - as much as you like
Garlic - 4 cloves
Water - 1.5 l
Salt - 3 tbsp. l.
Sugar - 4 tbsp. l.

Cooking:

Prepare the tomatoes, wash, chop with a match in 2-3 places. Blanch in boiling water.

Peel the garlic, wash.

Put garlic on the bottom of a sterilized jar. Fill a jar with tomatoes.

Pour boiling water over and leave for 5 minutes.
Prepare the brine - add salt and sugar to the drained water, bring to a boil and pour over the tomatoes.

Roll up, turn over and wrap. This recipe tastes like fresh tomatoes. Bon appetit!

Lightly salted tomatoes with garlic and instant herbs

Compound:
Tomato - 3-4 kg
Garlic
Greens (spices to taste)

Cooking:

Cut the stem off the tomato.

We finely chop the pepper, garlic, dill and parsley, and as an option for the very advanced - a food processor, the result is no worse, the time saving is huge!

We fill the tomatoes with this herb, do not forget about your other favorite spices, and put them in a container.

We measure out the water in liters, as much as necessary to cover the tomatoes with sweat and set to boil. For one liter of water you need a spoonful of salt, a spoonful of sugar and 50 grams of vinegar.

Pour hot water and forget for 2-3 days. If you like more salty and spicy - just add spices to your liking. Bon appetit!

Pickled tomatoes with cherry plum without vinegar

Ingredients for a 3 liter jar:
tomatoes - how much will fit in a jar
cherry plum - 300 g
Bulgarian pepper - 1 pc.
black peppercorns - 10 pcs.
bay leaf - 3 pcs.
parsley greens - 2 sprigs
dill umbrellas - 2 sprigs
garlic - 10 cloves
salt - 2 tbsp. l.
granulated sugar - 3 tbsp. l.
allspice peas - 5 pcs.

Cooking:
Sterilize jars and refrigerate.

Whether to remove the bones from the cherry plum, decide for yourself. It is better to get it so that later it would be convenient to add cherry plum to other dishes.

Pierce the tomatoes with a toothpick. So tomatoes will behave better when in contact with boiling water.

At the bottom of the jar we put black peppercorns and bay leaf.
Add garlic to it. We cut the cloves into at least two parts so that the garlic more actively gives its taste and aroma to the workpiece.

We put some of the tomatoes in a jar. We make layers of tomatoes with cherry plum. It looks prettier. If you get the bones from the cherry plum, then it is better to lay it on top of the jar, then it marketable condition will remain.

Add chopped bell pepper thin slices. It is better not to put all at once, but to distribute it over the bank.

Lay the cherry plum on top of the tomatoes.

Then, on top of the cherry plum, we place sprigs of parsley and dill umbrellas, a little more garlic.

Thus, we fill the entire jar, but not to the very top - we leave a little space for salt and sugar.

Add coarse salt.

We pour sugar.

Fill the jars with boiling water and close the lid.

Carefully put the jar in a saucepan, fill with water up to the shoulders. Turn on the fire, bring to a boil and sterilize for 15 minutes. We roll up the jars, turn them over and wrap the jars until they cool completely.

We get a bright solar billet in the bank. Just beautiful! Bon appetit and delicious winter.

Pickled tomatoes like fresh. Quick recipe in 2 hours

Quick pickled tomatoes are sweetish. This dish is very bright, looks elegant on the table.

Compound:
Tomatoes - 1 kg
Vinegar - 3/4 cup (marinade)
Sugar - 0.5 cups (marinade)
Vegetable oil - 1/2 cup (marinade)
Celery (greens) - 50 g (marinade)
Salt - 1 tbsp. l.

How to cook Quick Pickled Tomatoes

Cooking:

Wash the tomatoes, cut into slices. Cut greens.
Make a marinade: mix salt and sugar with oil, add vinegar.

Pour tomatoes with marinade, add greens. After 2 hours, the tomatoes are ready. Bon appetit!

Delight your loved ones with a snack from salted tomatoes with such a pleasant and familiar taste! With rich colors and marvelous aroma, it will remind you of summer, will become a table decoration and a worthy reason for the hostess to be proud of.

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