Is it possible to pickle store-bought tomatoes. How to pickle green tomatoes like in the USSR

Actual - what to do with the harvest harvested in the country or the idea of ​​​​home-made preparations to extend the summer. Of course, canned tomatoes for the winter in jars are a good way to preserve the summer vegetable crop.

Tomatoes are combined with many foods, spices and spices to taste, and the recipes presented will help you choose the most delicious recipe for canning tomatoes for the winter.

Canned tomatoes for the winter. Preparation of very tasty and sweet tomatoes

How nice it is to open a jar of tomatoes in winter. With meat - that's it. Sweet tomatoes for the winter are easy to make.

Ingredients for a 3 liter jar:

Tomatoes - 2-2.5 kg
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar 9% - 3 tbsp. l.
Celery greens - to taste
Bay leaf - 2 pcs.
Allspice sweet peas - 2-3 pcs.
Black peppercorns - 5-7 pcs.
Sweet pepper - 1 pc.
Onion - 1 pc.
Garlic - 3-4 cloves
Hot pepper - to taste

Cooking:

My tomatoes, we select the fruits of medium size. We prepare spices, dill, sweet pepper, onion, celery, garlic.

Preservation of tomatoes step by step

We put peppercorns, allspice, bay leaf, greens, garlic, onion and pepper on the bottom of the jar.

Fill the jar with tomatoes.

Pour in boiling water and let cool slightly. Drain the water into a saucepan. Add 2 tablespoons of salt and 3 tablespoons of sugar to a 3-liter jar. We boil and pour the jars with the marinade, not forgetting to add 0.5 glasses of vinegar (3 tablespoons).

After the jars have been filled with marinade, we roll up the lids with a seamer. Wrap and set the sweet tomatoes to cool slightly. Bon appetit!

Preservation of tomatoes for the winter. Recipe for 1 liter jar

Ingredients for 1 liter jar:
tomatoes - 1 kg
bay leaf - 3 pcs.
salt - 1 tbsp. l.
black peppercorns - 5 pcs.
drinking water - 1 l
garlic - 3 cloves
greens - to taste

Cooking:

Choose small tomatoes. Tomatoes need to be washed well and choose approximately the same size without defects if possible.

Next, prepare the brine. Pour a liter of water into a saucepan. When the water boils, add spices and salt, herbs to taste. The brine should boil for 5-7 minutes. Then you can pour it into banks.
We take pre-sterilized jars and lids.

We spread the peeled three cloves of garlic and bay leaf on the bottom of the jar. Then we put as many tomatoes in the jar as will fit in the jar. And top with the resulting brine. Optionally, you can add one teaspoon of vinegar (70% solution).

Then roll up the jars and turn them upside down. This should be left overnight.
You can store both in the refrigerator and in a regular cabinet. Good luck with your preparations. Bon appetit!

Canned tomatoes for the winter. Delicious recipe with red currant

Composition for two 1.5 liter jars:
Tomatoes - 2 kg
Red currant - 150 gr (on branches)
Currant leaves - 4 pcs.
Dill, umbrella - 2 pcs.
Carnation - 4 pcs.
Sweet peas - 6 pcs.
Black peas - 6 pcs.
Garlic - 2 cloves
Bay leaf - 4 pcs.
Sugar - 3.5 tbsp. l.
Salt - 2 tbsp. l.
Vinegar 9% - 2 tsp
Water - 1.5 l

Cooking:

Rinse tomatoes in cold water. Wash red currant sprigs in cold water.
Sterilize jars and iron lids. Rinse currant leaves, dill, bay leaf. Peel the garlic.

Put black pepper, allspice, cloves, bay leaf, dill umbrellas and blackcurrant leaves on the bottom of sterilized jars.

Fill the jar with tomatoes, between them are sprigs of currant.

Boil water and pour boiling water over tomatoes, close the lids. Leave for 5 minutes.

Drain water from jars. For the marinade, add salt, sugar to the drained water, bring to a boil. Pour marinade into jars.

Add 1 tsp. 9% vinegar, roll up jars, turn over and wrap.

Bon appetit!

Pickled green tomatoes with mustard

An easy and quick recipe for pickled green tomatoes.
Compound:
green / "milk" / brown tomatoes - 1 kg
sugar - 3 tbsp. l.
salt - 1 tsp
black and red pepper - 0.5 tsp each.
coriander - 1 tsp
mustard - 1 tsp
garlic - 2 to 5 cloves
vinegar 9% - 50 ml
vegetable oil - 50 ml
greenery

Cooking:

Choose small, green, brown, or even firm red tomatoes. The most delicious are the so-called "milk" tomatoes, which did not have time to turn red, but they will not be sour, as they have already passed into the middle stage of fruit ripeness.

We wash the tomatoes, at the same time carefully sort out, discard all that did not fit.

Now the remaining tomatoes must be cut into even quarters or into 6-8 pieces if the tomato is too large.

Pour salt and sugar into the middle of the bowl with tomatoes. Stir the tomatoes in the sugar-salt mixture and wait a bit until all the crystals dissolve.

Season the tomatoes with spices, in our case, hot red pepper and freshly ground fragrant black and ground coriander. Pick up a set of spices / spices at your discretion.

We add the most intriguing ingredient to the tomatoes - spicy mustard. It perfectly complements all the spicy ingredients with its burning taste, refreshes the dish and makes it spicier. Mix.

Squeeze the garlic, mix again.

Add any fresh herbs. Mix with greens.

Pour vinegar and oil into the tomato mass, mix completely.

We put green tomatoes under oppression for a day and leave them in the kitchen. Then we transfer it to the refrigerator along with the marinade in a jar.

Bon appetit!

Tomatoes for the winter in their own juice

Composition for 3 pcs. 700 g cans:
Tomatoes saucepan 2.5 l chopped tomatoes
3 art. l. salt
2 tbsp. l. Sahara

Cooking:

We wash the jars well and sterilize in a saucepan with water or in the microwave. We put the washed wet cans for three to four minutes at full power.

Next, we wash the tomatoes well, preferably of a small diameter and the same size.
We put the tomatoes in jars.

Cut the rest of the tomatoes into slices and put on medium heat.

Bring the tomatoes to a boil and cook for 7-10 minutes. From laying the tomato to boiling and the end of cooking, it will take about half an hour for a given volume.

The resulting mass is filtered through a fine metal sieve.

Put the resulting tomato juice back on the fire, boil, add salt and sugar. They can be added to taste, as some people like sweeter tomatoes, while others, on the contrary, are saltier.

Pour the tomatoes in jars with the resulting juice and tightly close the lids, which must also be boiled first. Or we roll.

Initially, the recipe did not indicate the addition of vinegar, but pour 1/3 teaspoon into each jar.

Store tomatoes in the refrigerator. They are eaten very quickly, the juice goes great in soups, gravy and is tasty in itself, like tomatoes. Very tasty with fried potatoes or just with bread. Bon appetit!

Recipe for a delicious preparation: tomatoes for the winter under the snow with garlic

At the time of home preparations, housewives will need a recipe for tomatoes with garlic “under the snow” for the winter. To taste, they resemble tomatoes in their own juice, because the taste of vinegar and garlic is not felt at all.

Compound:
Tomatoes
Brine (for 1.5 liters of water):
100 g sugar
1 tablespoon salt
1 tablespoon of vinegar (essence)
1 dessert spoon of garlic per 1.5 liter jar of tomatoes
1 tablespoon of garlic per 3 liter jar of tomatoes

Cooking:

Jars and lids for pickled tomatoes with garlic are sterilized. Tomatoes are washed, laid out in clean jars, without any spices.

Banks with tomatoes are poured with boiling water, covered with lids and stand for 10 minutes. During this time, garlic is cooked.

Water from the jars is drained into a large saucepan, its volume must be measured and a brine for delicious pickled tomatoes should be prepared from it, adding sugar and salt. This marinade is boiled and then vinegar is added.

Before pouring tomatoes with boiling brine, grated garlic is placed in jars. Squeeze out the remnants of garlic that can no longer be grated with a garlic press. Other than garlic, no other spices are used.

According to this recipe, pour tomatoes with garlic with boiling brine, tighten with metal lids.

Turn jars of tomatoes in garlic filling over. "Tomatoes in the snow" for the winter should be wrapped up until completely cooled. Try and cook homemade "Tomatoes under the Snow" with garlic according to this recipe. Bon appetit!

Canned tomatoes for the winter with bell pepper

Tomatoes are very tasty and fragrant. The brine is drunk quickly. 4 liters of water is enough to fill two 3-liter and one 2-liter jars.

Ingredients for one 3 liter jar:
tomatoes
2 bell peppers
a bunch of dill (seeds)
2-3 grains of hot pepper
1 chili pepper
1-2 cloves
3-4 bay leaves
5 cloves of garlic
1 bulb
horseradish greens
horseradish root
3-4 cherry leaves
For 4 liters of water:
0.5 cup salt
1 cup of sugar
1 cup vinegar 9%

Cooking:

Wash all ingredients well.

Chop the greens, peel the garlic and onion.

Put herbs, garlic and onions in sterile jars. Laying the tomatoes, place between them peeled and cut in half Bulgarian pepper.

Fill jars with boiling water. Let stand 30 minutes. Then drain the water. Bring back to a boil, adding salt and sugar. Carefully pour in the vinegar.

Pour the hot brine over the tomatoes and roll up the lids.
Happy winter evenings!

Canned tomatoes for the winter

Compound:
tomatoes - full jars
salt - 3 tsp
granulated sugar - 4 tbsp. l.
water - 1 l
vinegar 9% - 1 tsp
sweet peas - 1 pc.
carnation - 1 pc.

Cooking:

We take selected tomatoes.

We sterilize jars. A metal mug with water, as the water boils, we put the jar on a coat hanger and wait for it to warm up completely. And so are all the banks. As soon as they are ready, we begin to put tomatoes in jars. And fill the lids with boiling water.

We lay the tomatoes completely, as tightly as possible. Now we are preparing boiling water. As soon as the water boils, fill all the jars. When the queue reaches the last, the first can already be poured. In general, they should stand in boiling water for 10 minutes.

Now we cook the brine. The calculation is for 1 liter. Pour water into a saucepan. When it almost boils, add sugar and salt. It will boil for a few minutes.

Now pour the brine into jars. Add cloves and peppercorns, vinegar. And we close the banks.
As a result, we get very tasty tomatoes. Bon appetit!

Canned tomatoes for the winter - the most delicious recipe with grapes

Composition per can (800-900 ml):
Salt - 1 tbsp. l. (no top)
Sugar - 2 tbsp. l.
Apple cider vinegar 6% - 1 tbsp. l.
Garlic - 1-2 cloves
Shallot - 1 pc.
grape leaf
Grapes - 1 handful
Bay leaf - 1 pc.
Dill - small bunch
Sweet pepper - 0.5 pcs.
Tomatoes - how much will fit in a jar

Cooking:

At the bottom of a clean jar we lay a leaf of grapes, cut garlic and onions. Then we cut the pepper, you can add hot.

We lay the bay leaf and dill.

Then pack in the tomatoes. We put the kettle to boil, this is if you do not have many cans, if you have a lot, put the pan.

Pour boiling water to the very top of the jar and close the lid. Let's leave it for 8-10 minutes.

Then pour water into a saucepan, put on fire. Add salt and sugar. Pour vinegar into jars and cover with a lid.

When the brine boils, pour the tomatoes a second time and roll up the lids, turn upside down and cool.

Bon appetit!

Pickled Tomatoes "Lick Your Fingers"

No wonder this is the name of the recipe - “Lick Your Fingers” tomatoes have a completely exceptional taste and look very beautiful. This recipe will help you prepare delicious pickled tomatoes. Having tried these tomatoes from a can and an onion in the winter, you will lick your fingers!

Composition for 5 jars with a capacity of 1 l:
Red tomatoes - 2-3 kg
Dill greens - 1 bunch
Parsley greens - 1 bunch
Garlic - 1 head
Onion - 100-150 g
Vegetable oil - 3 tbsp. l.
For the marinade (per 3 liters of water):
Salt - 3 tbsp. l.
Sugar - 7 tbsp. l.
Bay leaf - 2-3 pcs.
Vinegar 9% - 1 cup
Black pepper - 5-6 pcs.
or Allspice - 5-6 pcs.

Cooking:

Wash tomatoes thoroughly.

Peel the onion and cut into rings.

Steam the jars over a boiling kettle or in the oven.

Finely chop the greens.

Peel the garlic, cut into large cloves.

Put chopped greens, garlic on the bottom, pour in 3 tbsp. l. vegetable oil.

Then lay the tomatoes and onion rings. Lay in layers.

And so on until the entire bank is filled.


Prepare marinade for tomatoes. For 3 liters of water (about 3 three-liter jars): 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, allspice, bitter pepper, bay leaf.

Boil everything, then pour in 1 cup of 9% vinegar. Pour tomatoes in jars with not very hot marinade (about 70-80 degrees).

Leave for 15 minutes to sterilize. Then roll up the jars and turn them over to cool.

As a result, indeed, tomatoes are obtained - “you will lick your fingers”! Bon appetit!

Canned tomatoes for the winter in jars

Ingredients for a 2 liter jar:

tomatoes
horseradish leaves
currant leaves, cherries (for a 2 liter jar - 3-4 pieces each)
dill umbrella (for a 2 liter jar - 2-3 pieces)
garlic (for a 2 liter jar - 5 cloves)
cloves, peppercorns, allspice (for a 2 liter jar of each type of seasoning, 6-7 pieces)
For brine per 1 liter of water:
salt - 1.5 tablespoon
sugar - 3 tablespoons
acetic acid 70% - 1 tsp.
On a 2-liter jar, an average of 1.2 liters of brine is needed

Cooking:

To prepare canned tomatoes, we select medium-sized ripened fruits, but not overripe, so as not to fall apart during conservation. In addition to the tomato, you will need garlic and herbs - dill branches, cherry and currant leaves, and a horseradish leaf.

As well as cloves, peppercorns and allspice.
Wash the tomatoes thoroughly, prick with a toothpick. Steam sterilize jars and lids.

All seasonings and leaves are thoroughly washed, you can pour over boiling water.
We boil 2 pans: in one water, in the other brine.

We put greens, seasonings, tomatoes in sterilized jars, we try not to throw it, but carefully fold it. We put everything together, in layers. Cut the garlic in half.

We do not lay the tomatoes up to the very neck, leaving a little space.

Fill with boiled water and hold for about 5-7 minutes. At this time, we prepare the brine: add sugar and salt to boiling water. We put spoons without a slide, but of course, sugar and salt from different manufacturers can be either sweeter or saltier (the smaller, the saltier). Taste it. The brine should be more sweet than salty, but not sugary, a drop of salinity should be present in it.

We drain the water from the cans (we do not use it for brine, only for the first bay). Fill with brine, top with acetic acid. We twist, turn over for a short time.
The taste of tomato is amazing, moderately spicy, pleasant sweet and sour. The aroma of tomatoes is given by leaves, by the way, the more of them, the better. And the pickle is just a song! The taste of cloves is not felt at all, in general, the aroma of all seasonings is magical! Successful preparations and 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 soak up the brine faster and better, and also so that the tomatoes are less likely to burst in the water.

Canned Tomatoes with Carrots and Onions

The taste of the tomato is sweetish, and the vegetables give them a special flavor. There is very little vinegar in this recipe, which is also important. In winter, tomatoes are eaten with pleasure, carrots and onions can be used in salads, and filling also comes into play. The recipe is given for a 3 liter jar.

Composition of lightly salted instant tomatoes per 3 liter jar:
Tomatoes
Carrots - 2 pcs.
Onion - 2 pcs.
Garlic - 4 tooth.
Bulgarian pepper - 1 pc.
Sugar (filling) - 3 tbsp. l.
Salt (filling) - 1 tbsp. l.
Vinegar (9% filling) - 1 tbsp. l.
Allspice
Black pepper

Cooking:

Cut carrots into strips or grate on a Korean grater.

Onion cut into rings or half rings. Pour boiling water over the vegetables and close the lid for 10 minutes. This is necessary so that the carrots warm up well and everything goes without explosions. The water can then be used in the filling. Cut the bell pepper into strips.

Put spices in a clean jar, then carrots, onions and bell peppers, and then as many tomatoes as you need. Pour boiling water over everything, cover with a lid and let stand for 10 minutes. Then drain the water into a saucepan, add salt and sugar there. Bring to a boil, remove from heat, add vinegar.

And pour the brine over the tomatoes. Roll up the lid, turn over and wrap until cool. Bon appetit!

Harvesting for the winter is the best grandmother's recipe

Compound:
For 4 cups of well water:
Sugar - 1 cup
Salt - 2 tsp (not iodized)
Pepper black peas several. peas
Cinnamon - a small piece (~1 cm) or a pinch
Carnation - 3 - 4 buds
Bay leaf - 1-2 per jar
Acetic essence - 1 tsp. for a 3 liter jar

Cooking:
Put peppercorns, cloves, cinnamon, parsley, sugar and salt into 4 cups of well water. Bring to a boil and dissolve the sugar and salt, cool to a warm state. Arrange the washed tomatoes in clean jars, pour over the marinade and sterilize at the rate of:
1 liter can - 7 minutes
2 liter - 10 minutes
3 liter - 15 minutes
At the last moment, add vinegar essence.

Roll up. Turn upside down until cool. Bon appetit!

I wish you successful preparations! Cook with pleasure! If you liked the article and found it useful for you, share it on social networks. Social media buttons are at the top and bottom of the article. Thank you, check back for new recipes on my blog more often.

Pickled green tomatoes, like in a store in Soviet times, had their own unique taste. Now people are trying to remember it and restore it.

If you remember exactly what the jar of tomatoes looked like, then it will be possible. They were mostly green or brown. And this is because all the red tomatoes were stored under the counter and sold to the "right people." A simple buyer could only afford green.

What was in the bank? Yes, in general, not a lot: tomatoes, a couple of bay leaves, and 3-4 peas of hot pepper peas and part of a horseradish leaf. But GOST of the USSR legalized hot peppers, parsley, celery and dill, although they were not in the banks.

The marinade was made in canneries the same for both red and green tomatoes, and is much easier to recreate.

Marinated from the USSR

To prepare pickled green tomatoes in jars, a simple recipe is quite affordable. To do this, based on a 3-liter jar, you need:

• brown or green tomatoes - 2 kg;
• bay leaf - 2 pcs.;
• on a branch of dill, parsley and celery;
• hot pepper peas - 2 pcs.
• salt - 60 g or 2 tbsp. spoons;
• vinegar - 60 ml;
• sugar - 1 tbsp. spoon or 25 g.

Since all preservation at canning factories was carried out by pasteurization, it is better to pasteurize the workpiece in a water bath in order to restore the taste of the past.

The technological process consists of the following stages:

1. We put greens and washed tomatoes in a prepared jar;
2. We fall asleep all the spices and spices;
3. Fill with hot water, cover with a metal lid and send to a pot of hot water for pasteurization;
4. From the moment the water boils in the pan, we detect 15 minutes;
5. We take out the banks and roll up;
6. We cool in the usual way, no one turns the preservation over at the factories. True, and the process of seaming is slightly noisy. They fill it with cold water, and the car rolls up, and then they put it in special thermostats and gradually raise the temperature.

Tomatoes marinated with horseradish

To figure out how to pickle green tomatoes like in a store in Soviet times, you need to understand exactly where you tried the tomatoes. Since the Soviet Union was a huge country, and GOST, of course, was adhered to in the manufacture, but the place left its mark. The taste of the tomato was also influenced by the variety, which was not provided for by GOST, and where the tomatoes grew for processing.

Soviet people have memories that in jars of tomatoes there were always not only horseradish leaves, but also pieces of horseradish root, and these tomatoes were unusually tasty. Therefore, the housewives of the old school and home preservation are still doing with horseradish root.

For this purpose, some rhizomes are added dropwise in the basement since autumn and stored until the moment when it becomes necessary to use for conservation. Some dig up a young horseradish, and use it already.

In any case, before putting the horseradish root in a jar, it must be washed well, peeled with a vegetable peeler, and, if necessary, soaked in water for 1-2 hours.

For each 3-liter jar, you need a root in the range of 40-50 g. Among other spices, bay leaves, dill seeds, peppercorns and celery sprigs are used.

Otherwise, you can fully use the recipe of the previous recipe.

Delicious pickled green tomatoes for the winter can be prepared without sterilization.

The recipe bookmark for a 3-liter jar, for such tomatoes, is as follows:

• green tomatoes or at the stage of initial drilling 2-2.5 kg;
• salt and sugar 60 g each;
• vinegar - 60 ml;
• allspice 4-5 pcs.;
• hot pepper peas - 4-5 pcs.;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• horseradish leaf, celery stalk and tarragon.

The technological process consists of the following stages:

1. Put all the herbs in a washed jar;
2. We lay the washed and selected tomatoes;
3. Fill with boiling water. As a rule, this amount requires within 1.5 liters of water;
4. At the same time, bring the next portion of the filling to a boil;
5. As soon as it comes to a boil, drain the water from the tomatoes into the pan, and pour the vegetables with the next portion of water;
6. In a saucepan with drained water, make the marinade. To do this, add salt, sugar and vinegar;
7. Bring the marinade to a boil.
8. Drain the water from the tomatoes and pour the marinade;
9. We roll up the cans and send them to storage after cooling.

Green tomatoes with green cucumbers, as well as the company

Assorted is a fairly popular snack, especially for those whose households are picky. Give some cucumbers, others tomatoes. Having prepared both in one bank, you can uncork and please everyone at once.

It is difficult to imagine a hostess who would give up the idea of ​​pickling tomatoes. Pickled tomatoes for the winter are one of the most delicious sunsets - along with pickles and lecho salad. How to pickle tomatoes - you will learn from our section, and perhaps you yourself will give a recipe for pickled tomatoes for the winter.

How to pickle tomatoes? First of all, you need to carefully select vegetables worthy of preservation. These should be strong tomatoes of approximately the same size - for a more uniform and successful preservation.

How to pickle tomatoes - whole or chopped - is up to the hostess, looking at the size of the vegetables. Large, of course, it is better to cut.

To avoid unpleasant consequences in the form of an "explosion" of cans, such common methods as pasteurization and sterilization are used. Also use multiple fills.

A variety of spices are suitable for tomatoes - bitter red pepper, dill and parsley, cherry and currant leaves, as well as tarragon, bay leaf and black peppercorns.

Recipe for pickled tomatoes for the winter

The recipe for pickled tomatoes for the winter is up to you. There are recipes for harvesting spicy and spicy tomatoes, monozakat tomatoes and in the composition. There are very simple recipes for pickled tomatoes, and there are those with a “twist” that require a little more effort and attention.

The easiest recipe for pickled tomatoes like this for the winter. Tomatoes are washed and pricked near the stalk (for example, with a toothpick so that the fruits crack from boiled water). The jars are sterilized, the necessary spices, herbs are laid out on the bottom, tomatoes are placed on top and poured with boiling water. Banks are covered with lids and left for a third of an hour. Drain the water, add sugar and salt, bring to a boil. A tablespoon of essence is added to each jar, boiling marinade is poured in and rolled up. Then they act traditionally - turning over the cans, wrapping and cold cooling.

Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various dishes and side dishes as a snack.

I welcome you, dear readers, to the pages of my blog. Summer has already passed the middle and it's time to start harvesting tomatoes for the winter.

Today we will cook sweet or salty, green or red pickled tomatoes for the winter using various delicious marinades. I think that every family has its own time-tested pickled tomato recipe. I also have one, but every year I want to surprise my family with some new recipe.

I bring to your attention a selection of recipes that I have already prepared and which I will still try this year.

Before we start harvesting a tomato, I want to write a few words about the preparation.

1. Banks before laying the tomato should be thoroughly washed with soda, and then dried by placing it upside down on a towel. If sterilization is necessary, then we perform this procedure, and then we put tomatoes in jars.

2. Strong and undamaged tomato fruits are suitable for canning.

3. It is advisable not to put tomatoes of different ripeness or different sizes in one jar. Before laying, it is worth sorting the tomatoes.

4. Before laying, you can pierce the tomatoes at the tail with a toothpick, then they will not burst when twisted.

And here is a small cheat sheet I found on the Internet on the number of ingredients for brine without vinegar.

Well, now let's start conservation. 🙂

A simple recipe for pickled tomatoes for the winter without sterilization

In our family, this recipe is very popular, as it is distinguished by its simplicity and not too time-consuming, and the tomatoes are very tasty.

We will need the following products (the calculation is given for a 1.5 liter jar):

• garlic - 4 cloves;
• bay leaf - 1 pc.;
• Bulgarian pepper - 1 half;
• water - 1.5 liters;
• salt - 0.5 tbsp;
• sugar - 2 tablespoons;
• vinegar - 1 tbsp. 6%.

Tomato preparation process:

1. Wash the tomatoes well and remove the damaged and large ones.

2. Put the tomatoes in a jar and add the garlic and half of the bell pepper.

3. Fill the tomatoes with boiling water, cover with a lid, throw a towel on top and wrap it with something warm so that our tomatoes are steamed. I have a special large cape that completely wraps the jars. Let them stand warm for 15-20 minutes.

4. After 15 minutes, drain the water into the pan. Add salt, sugar and bay leaf there. We put everything on fire and let it boil.

5. Throw 10 pieces into the jar. peppercorns, pour vinegar, pour everything with boiling brine. We catch the bay leaf in the brine and add it to the jar. Pour the brine along the very edges of the neck of the jar. We close everything with a lid and twist.

6. Turn the jar upside down and wrap it with a warm blanket until it cools completely.

7. We put the jars in the basement, and in the winter we take out and enjoy delicious tomatoes.

Pickled tomatoes for the winter halves

sweet and very tasty

Tomatoes canned in the way indicated in the recipe are sweet, tasty and fragrant. A big plus is that they cook quickly. Jars must be sterilized in advance. According to this recipe, you should get 7 half-liter jars.

What we need for conservation (the calculation is given for 2 kg. tomato):

• tomatoes - 2 kg;
• onions - 2 pcs.;
• garlic - 14 cloves;
• vegetable oil - 14 tablespoons;
• parsley;
• bay leaf - 7 pcs.;
• sweet black peppercorns.

Filling (marinade):

• salt - 2 tablespoons;
• sugar - 3 tbsp. with a slide;
• vinegar 9% - 120 ml;
• water - 2 l.

How to cook pickled tomatoes for the winter sweet:

1. Onion and garlic are freed from the husk. My. Onion cut into half rings.

2. My tomatoes and let the water drain.

3. Wash the parsley and chop finely.

4. Wash the jars thoroughly with soda and dry them on a towel.

5. At the bottom of the jars, lay out the peppercorns, bay leaf, parsley, garlic, 2 cloves per barrel and onion.

6. Cut the tomatoes into halves and put them in jars.

7. Let's do the marinade. Pour water into a saucepan and add salt, sugar, vinegar and put everything on fire.

8. Add 2 tablespoons to each jar. vegetable oil.

9. Pour tomatoes with boiling marinade and cover with lids.

10. We lower the jars into the pan on a towel and fill them with water up to the shoulders. Put the pot on the fire and let it boil. Boil everything for about 5 minutes.

11. Close hot jars with lids. Turn upside down and leave to cool completely under a warm blanket.

12. In winter, enjoy delicious sweet tomatoes.

Pickled green tomatoes for the winter

store-like recipe

According to this recipe, you can cook very tasty tomatoes, similar to those that used to be sold in our stores back in the days of the USSR. Today's youth no longer knows how delicious these tomatoes were. They were sold in three-liter jars. The jars were filled with beautiful green tomatoes, and black peppercorns floated among them. It is impossible to forget the taste of such tomatoes. And in order to get as close as possible to the recipe of that time, we will sterilize jars of tomatoes.

What you need to cook (everything is designed for a 3-liter jar):

• green tomatoes - 2 kg;
• greens (parsley, dill, celery) - 1 sprig each;
• garlic - 3 cloves;
• black pepper - 2 pcs. (peas);
• bay leaf - 2 pcs.;
• sugar - 1 tbsp. with a big slide;
• salt - 3.3 tablespoons;
• vinegar -60 ml.

How to pickle green tomatoes in jars like in a store:

1. Wash the tomatoes and herbs and put them on a baking sheet so that the water is glassy.

2. Banks are sterilized.

3. In the prepared jars, lay out the greens, laurel, peppercorns and garlic.

4. We prick the tomatoes at the base of the stalk in several places with a toothpick, and then put them in jars.

5. Pour salt, sugar over the tomatoes and pour boiling water. Pour vinegar on top and cover with iron lids.

6. We put the jars to be sterilized in a saucepan.

7. After boiling water in a saucepan, we count 15 minutes, take out the cans and roll them up.

8. Turn them upside down and wrap them in a blanket until they cool completely.

9. We lower the cooled cans into the basement or send them to the pantry until winter.

Pickled tomatoes with mustard seeds for the winter - lick your fingers

For preservation according to this recipe, meaty tomatoes should be prepared with no damage or spoilage. Also try to pick tomatoes of the same ripeness and approximately the same size. When using mustard seeds in canning, we get the most tender tomatoes.

So, we need the following products (calculation for a 1.5 liter jar):

• tomatoes - how much will go into a jar;
• bay leaf - 2 pcs.;
• allspice - 5 pcs.;
• black peppercorns - 10 pcs.;
• mustard seeds - 1.5 tsp;
• water - 1.5 liters;
• salt - 0.5 tbsp;
• sugar - 2 tablespoons;
• vinegar - 1 tbsp. 6%.

We start preparing tomatoes for the winter with mustard seeds:

1. Wash the jars well with soda and dry them on a towel. For this recipe, I took 1.5 liter jars.

2. Thoroughly wash the tomatoes, put the bad and soft ones aside.

3. We lay out the tomatoes in jars.

4. Fill the tomatoes with boiling water, cover with lids and wrap. Let them warm up for 15-20 minutes.

5. When the time is up, drain the water into the pan and put it on the fire. We throw a bay leaf into the water with the calculation of 2 things per jar. Pour sugar and salt. Let the brine boil.

6. Throw allspice and black pepper into jars, pour mustard and pour brine.

7. We cork the jars with lids, turn them upside down and wrap them with a blanket. We leave the jars under the covers until they cool completely.

8. Bon appetit to you in winter.

Pickled tomatoes for the winter with mustard without vinegar

In this recipe, we will not use vinegar, but mustard will be in powder form. Powdered mustard will give a little sharpness and a wonderful smell to our tomatoes.

What is needed for seaming (for a 1.5-liter jar):

• tomatoes - about 2 kg .;
• mustard (powder) - 10-15 gr.;
• garlic - 3-4 cloves;
• dill - 1-2 sprigs with seeds;
• hot pepper - half a pod;
• allspice, black peppercorns - a few peas;
• water - 1.5 liters;
• salt - 0.5 tbsp;
• sugar - 2 tbsp.

Cooking process:

1. Let's prepare the banks in advance. Wash them well and dry them.

2. My tomatoes and lay out to dry.

3. At the bottom of the jar we put dill, bay leaf.

4. Put the tomatoes in a jar on top of the greens. At the same time, do not press them hard, otherwise they may burst.

5. Pepper and garlic cut into pieces and sent to a jar of tomatoes.

6. Fill the tomatoes with boiling water. We wrap them with a blanket and let them stand for 15-20 minutes.

7. Drain the water. Add sugar and salt to it and boil.

8. Pour mustard into jars and pour everything with boiling brine. Roll up the lids.

9. We turn the cans of tomatoes upside down and wrap them with a blanket. We leave everything to cool completely.

10. Tomatoes are ready. In winter, we open and enjoy yummy. Bon appetit!

Tomatoes with garlic "Under the snow" for the winter

per liter jar

And I want to try to make such tomatoes. This year this recipe is very popular on the Internet. I hope that the tomatoes will be very tasty.

Pickled Tomatoes Recipes.

For harvesting, choose only strong and dense fruits. If you have large fleshy tomatoes, cut them into several pieces. Different recipes for marinated tomatoes differ from each other by different sugar and salt content, as well as cooking methods. As a rule, experienced housewives prefer double filling. But they practically refused sterilization.

Pickled tomatoes like store bought.

Ingredients:

Garlic
- parsley greens
- water - 3 liters
- dill
- tomatoes
- onion
- vegetable oil - a tablespoon per 1 liter of water
- salt - 3 tbsp. spoons
- granulated sugar - 7 tbsp. spoons
- black peppercorns - a teaspoon
- allspice peas - a tablespoon
- table vinegar - 255 ml

Cooking:

1. Rinse the fruits thoroughly, you can leave the tails.
2. Peel the garlic, put whole cloves in jars.
3. Add washed greens, onion slices.
4. Boil the oil.
5. Add salt, pepper, sugar to boiling water, boil for several minutes.
6. Remove the marinade, pour in the vinegar.
7. First pour the oil into the container, and then the marinade (hot).
8. Cover the container with tomatoes with lids, sterilize, tighten.

Tomatoes marinated with eggplant.

Required products:

Eggplant, tomatoes - 1 kilogram each
- sugar, salt - 40 g each
- bay leaf - 3 pieces
- allspice and black peppercorns - 10 pieces each
- garlic, dill - 100 g each
- parsley - 155 g
- water - 1 liter
- vinegar essence - 20 ml

Cooking steps:

1. Wash the eggplant thoroughly, dry it on a napkin, sprinkle with salt, soak for 3 hours.
2. Wash the tomatoes, do the same with parsley and dill. Finely chop the greens.
3. Peel the garlic.
4. Wash eggplants from salt, stuff with greenfinch.
5. Put the tomatoes on the bottom of the three-liter container (up to the middle), and then the eggplants.
6. Make a marinade: pour salt, sugar into cool water, add vinegar, boil, fill the workpiece, close the lids, sterilize for half an hour, roll up, wrap.

Do not deny yourself the pleasure to also try.

We hope that all the recipes we have proposed will find their place in your culinary notebook, and you will be happy to cook them for your loved ones.