Pickled tomatoes for the winter are delicious instant tomatoes. Pickled tomatoes "Under the snow" with garlic

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

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

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

What tomatoes to choose for preservation?

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

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

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

How to preserve pickled tomatoes for the winter

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

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

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

Ingredients

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

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

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

To prepare the marinade for 1 liter of water:

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

Method number 1 without sterilization

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

Method number 2 with sterilization

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

Recipe with aspirin

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

Ingredients for each 3 liter jar:

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

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

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

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

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

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

Ingredients for 1 liter of marinade:

From generation to generation, family "signature" recipes for marinating tomatoes are passed on. The hostesses are aware that the final taste of the twist largely depends on the brine. No matter how juicy and “odorous” the vegetables are, improperly prepared filling can ruin everything. In fact, it is not difficult to prepare a high-quality marinade for tomatoes for 1 liter of water. A few basic guidelines - and even junk vegetables will taste delicious.

Easy to cook

Pickling, as a technology for processing vegetables that allows them to be stored for a long time, was used by the inhabitants of ancient Rome and Greece. In Rus', harvesting began about ten centuries ago. Initially pickled cucumbers, berries, mushrooms. After the decree of Catherine the Great, they began to harvest tomatoes, which have been actively grown since that time.

Cooking principles and main components

The basic component of any brine is water. The final taste properties of the dish largely depend on its quality. It is recommended to give preference to liquid from a well or spring. If such a “luxury” is not available, then tap water, in bottles from the store, will do. Plumbing must be defended without fail. Pre-boiling will help get rid of the specific “chlorine” taste.

Salt and sugar are the constant components of brine. They must be dissolved, brought to a boil and boiled for at least a few minutes. For tomato preparations, the following components are used:

• preservatives - vinegar or vinegar essence, aspirin, alcohol, citric acid (one to choose from);
• spices - bay, cherry, currant leaves, horseradish, garlic cloves, black and allspice peas, dill;
• vegetables - carrots, Bulgarian and hot peppers.

The combination of ingredients added to jars in addition to tomatoes affects the final taste of preserves. Those who have many years of canning experience know that one product should not "salt". For example, a large amount of sour vinegar is softened by a portion of sugar, spicy horseradish - sweet carrots, bell peppers. That is why housewives try to keep the most successful brine recipes and adhere to dosages.

Marinade for tomatoes per 1 liter of water: time-tested recipes

The brine preparation technologies are quite simple, which allows even novice cooks to master them. There are two main pickling methods.

1. Cold . In some recipes, tomatoes are pre-blanched, in others they are not. After that, they are placed in containers and poured with cooled brine. Blanks are distinguished by short-term storage - three to four months. There is a high risk of mold. To prevent spoilage, a large amount of preservatives are added to tomatoes.
2. Hot . Heat treatment of vegetables that are already in jars is carried out. Tomatoes are poured with boiling water several times. From it, then prepare the brine for the last filling. A method is used for long-term storage of products. Allows you to reduce the amount of preservatives used.

Classical

Peculiarities . The recipe for marinade for tomatoes is known among culinary specialists under the name "a spoonful of salt for two sugars." Vinegar is poured directly into jars. Thus, it does not evaporate and is stored in the required amount. During storage, it helps vegetables not to lose their aesthetics, as it has a “fastening” effect. A blank without sterilization can stand for two to three years.

Ingredients:

• 1 liter of water;
• 20-25 g of salt;
• 40-50 g of sugar;
• 10 ml of vinegar;
• spices (three garlic cloves, one horseradish leaf, two dill umbrellas, half a bell pepper).

Step by step

1. We boil water. We throw salt and sugar into it. Stir until completely dissolved. We cook for about two minutes.
2. We fill sterile containers with spices and tomatoes. Fill with boiling water. We are waiting for the vegetables to cool.
3. Drain the liquid, boil. Vinegar is poured into jars or into brine, but after we remove it from the heat.
4. Pour vegetables with marinade, roll up jars, warm.
5. We take it out in the cold in a day.

Depending on the desired level of "acidity", vinegar 6 and 9% is used.

Sweet

Peculiarities . The marinade recipe for sweet tomatoes per 1 liter of water is suitable for canning red ripe tomatoes. The necessary “sourness” in the workpiece is provided by vinegar essence. It is quite concentrated, so there is very little of it in the recipe.

Ingredients:

• 1 liter of water;
• 20-25 g of salt;
• 45-55 g of sugar;
• 20-25 ml of honey;
• incomplete teaspoon of vinegar essence (70%);
• spices (two or three garlic cloves, a teaspoon of mustard seeds, a bay leaf, a few black peppercorns, two dill umbrellas).

Step by step

1. Pour boiled water over spices with tomatoes. Waiting for it to cool down. Drain the liquid.
2. Boil water again, add honey, sugar, salt to it. Keep on fire until the components are completely dissolved.
3. Pour vegetables with honey brine. Add vinegar essence. We roll up the banks, we insulate. We take out in the cold after complete cooling.

In the finished preservation, the liquid accounts for 35-40% of the total container volume. If marinade for tomatoes is prepared for a 3-liter jar, then it will need a little more than a liter. For several glass containers, it is necessary to equally distribute not only the brine, but also the vinegar essence. For convenience, you can use a measuring container.

Cold

Peculiarities . A quick marinade for tomatoes that does not need to be boiled. Allows you to get a delicious preparation in a day. Unlike the previous options, where the tomatoes in the jars are stacked whole, here they go in slices. The number of components is calculated for 1.5 kg of vegetables. The prescription does not require water.

Ingredients:

• 500 ml of unrefined oil;
• 50 ml apple cider vinegar;
• 20-25 g of salt;
• 40-50 g of sugar;
• five garlic cloves;
• chili pepper pod.

Step by step

1. Grind salt, sugar with vinegar. Add oil, crushed garlic, minced hot peppers in a meat grinder. Mix well.
2. Cut the tomatoes into quarters. We put them in a clean, sterile container. Pour the layers with brine.
3. Seal the jar with a plastic lid. We put in the cold, turning upside down. After two hours, we return to the usual position. A day later, you can take a sample.

Harvesting without seaming turns out to be spicy and fragrant in Korean. Perfect with meat dishes, boiled rice and potatoes. Chopped greens can be added to the cold marinade, which will make the appetizer more spicy. The blank should be consumed as soon as possible, as it will not stand for a long time. The average shelf life is one to two months in the refrigerator.

With apple cider vinegar

Peculiarities . Unlike table vinegar, apple cider vinegar has a milder taste. In winter preparations, it is not used so often, because it has a lower concentration of acid. This is 4-5% in a natural and high-quality product. In order for the seaming to withstand the deadlines, you must strictly adhere to the recipe.

Ingredients:

• 1 liter of water;
• 40-50 ml of apple cider vinegar;
• 20-25 g of salt;
• 50-70 g of sugar;
• spices (one or two garlic cloves, a few sprigs of parsley, a pinch of coriander, an asterisk of cloves, three leaves of cherries or black currants).

Step by step

1. Pour boiled water into filled containers. We are waiting for 10-20 minutes.
2. Drain the liquid. After boiling, add salt and sugar, black peppercorns. Cook until the crystals dissolve.
3. We take it off the fire. Pour in apple cider vinegar. We pour vegetables. We clog banks, we warm.

Vinegar should not be poured into boiling water. Otherwise, you can get burns of the mucous membranes of the eyes and nose from the resulting vapors. If you need marinade for tomatoes for a 2-liter jar, then you should prepare about 800 ml of liquid, the amount of spices is suitable for this volume.

With aspirin

Peculiarities . The method of preparing brine with aspirin tablets was very popular in Soviet times. It is believed that the component has a gentle effect on the stomach, unlike table vinegar. The amount of aspirin is calculated for a three-liter jar.

Ingredients:

• 1 liter of water;
• 20-25 g of salt;
• 40-50 g of sugar;
• one aspirin.

Step by step

1. Vegetables with spices are “warmed up” with boiling water. We wait until it cools down, drain.
2. Boil water with sugar and salt until the crystals are completely dissolved.
3. Throwing aspirin.
4. Pour the tomatoes with brine. Roll up, warm up. After a day, we clean in a cold place.

If there is not enough liquid for the brine after draining, then the missing amount can be supplemented with filtered tap water. For this recipe, two dill umbrellas, currant leaves, five garlic cloves are placed at the bottom in a three-liter jar. You can make such a blank without leaves, but with slices of carrots and bell peppers. A rich aroma will provide a few sprigs of thyme or rosemary.

with garlic

Peculiarities . A brine is prepared from salt, water and sugar with little or no other spices. It does not use greens, laurel leaves, currants, black peppercorns and other familiar ingredients. The whole "chip" is the use of a large amount of garlic, which is combined with mustard. Ready-made appetizers are popularly called tomatoes "under the snow."

Ingredients:

• 1.5 liters of water;
• 100-125 g of sugar;
• 20-25 g of mustard powder;
• 25-35 g of salt;
• a teaspoon of vinegar essence;
• garlic.

Step by step

1. We fill the container with vegetables with boiled water. Waiting for it to cool down.
2. We boil the drained water, throw salt and sugar into it. Boil until the products are dissolved.
3. Pour the last layer into the container chopped garlic slices, mustard powder. Add vinegar essence.
4. Fill with brine. We cork, take out in the cold after cooling.

One large garlic head is enough for a 3 liter jar. Garlic tomato marinade is not suitable for a children's menu because of its spiciness and "hotness". The workpiece can be stored under plastic lids, as the essence acts as a reliable preservative. And mustard, in turn, prevents the appearance of mold.

With vodka

Peculiarities . The recipe allows you to prepare a marinade for green, brown, red tomatoes. Universal brine is also suitable for canning cucumbers. Vegetables are dense, crispy and do not deform during heat treatment.

Ingredients:

• 1 liter of water;
• 20-25 g of sugar;
• 20-25 g of salt;
• 25 ml of vodka;
• 25 ml vinegar (6%).

Step by step

1. We “warm up” the vegetables with boiled water.
2. Boil the drained liquid, add sugar and salt. Mix well until dry ingredients are dissolved.
3. Remove the brine from the fire, pour vinegar and vodka into it.
4. Pour tomatoes with marinade, cork, warm. We take it out in the cold in a day.

Absolutely any spices, herbs and vegetables can be added to tomatoes. Pieces of bell pepper and carrots will provide a richer and brighter taste, black peppercorns and horseradish leaves - sharpness, mint - a fresh menthol smell, lemon balm - lemon flavor.

With tomato paste

Peculiarities . A method of preserving tomatoes that does not involve the use of vinegar. Vegetables are tender and sweet in taste. Suitable for children's menu.

Ingredients:

• 1 liter of water;
• 250 ml of tomato paste;
• 80-100 g of sugar;
• 20-25 g of salt.

Step by step

1. We “warm up” the vegetables by pouring them with boiled water. Waiting for cooling.
2. Mix water with sugar, salt, tomato paste. Boil for a few minutes.
3. Pour the brine over the tomatoes.
4. We seal, warm.
5. We take it out in the cold in a day.

You can use tomato juice instead of pasta in the recipe. For such a marinade, salt and sugar are taken in the same amount. 1 liter of water and 250 ml of paste is replaced by 1 liter of juice. Instead of brine with tomato paste, vegetables are poured with boiled juice.

Marinade for tomatoes for the winter in different parts of the world is prepared differently. The French use onions, carrots and celery for brine. The Chinese prefer to prepare a filling of ginger, green onions, garlic. In Italy, they are not indifferent to spicy herbs, for example, rosemary, marjoram, basil. Mexicans are fans of "hot" and "burning" dishes, so they prefer hot chili peppers. In the Caucasus, cilantro and garlic are present almost everywhere.

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I was so fascinated by the topic of preparations for the winter that I continue to share delicious recipes with you. Probably not a single housewife misses the opportunity to cook pickled tomatoes for the winter, because such a beautiful appetizer disappears from the table in the first place. We have friends who are especially fond of pickled tomatoes. So, knowing this weakness, I try to put this dish next to them - invariably the plate turns out to be empty. And the hostess is pleased, because it means that she did not work in vain. In addition, I want to look for new recipes and cook according to them in order to continue to surprise friends and relatives.

You will lick your fingers pickled tomatoes for the winter - a recipe with a photo

One of my favorite recipes, tomatoes are consistently delicious. We will pickle the tomatoes with carrot tops, which apparently gives sweetness and a surprisingly pleasant taste to the tomatoes. I give the recipe for a large batch, but if you pickle a little, then divide by 10 and get the amount of ingredients per 1 liter of water.

Ingredients:

• tomatoes - 10 kg
• carrot tops - 2 bunches
• garlic - 2 heads
• black peppercorns
• water - 10 liters
• salt - 1 cup
• sugar - 6 cups
• vinegar 9% - 3 cups

1. Let's start with cans. We wash the jars with warm water and soda and put in the oven to sterilize.

2. Since we have a lot of marinade, we will cook it first to save time. We put a large saucepan for the marinade on the fire, pour 10 liters of water, add sugar, salt. After the water boils, pour the vinegar and turn off the gas.

3. While the marinade is cooking, prepare the vegetables. Rinse tomatoes with warm waterso that they do not crack, we pierce in the area of ​​\u200b\u200bthe stalk with a toothpick.

4. We wash the carrot tops and dry them a little. Cut the garlic into small circles.

5. We put carrot tops and tomatoes in hot jars at the bottom, sprinkling them with garlic and pepper.

Place the largest tomatoes on the bottom of the jars, and the smallest ones on top.

6. Pour the tomatoes with boiling marinade up to the neck of the jar.After a few minutes, the tomatoes will absorb some of the liquid, so you will need to add a little marinade to the jars and immediately roll up the boiled lids.

7. We turn the jars upside down and wrap them in a warm blanket until they cool completely.

Sweet pickled tomatoes for the winter in liter jars

The name itself speaks for itself - there is much more sugar in the recipe than salt. The brine of such tomatoes is so tasty that it is drunk to the last drop. I'm not talking about tomatoes anymore - they just disappear right away.

Ingredients:

• tomatoes (for 3 liter jars about 1 kg 700 gr.)
• black peppercorns
• Bay leaf
• water - 1.5 liters
• salt - 1 tbsp. l.
• sugar - 1 cup
• vinegar 9% - 100 ml

1. We prepare jars and lids in advance. We sterilize the jars over steam or in the oven, and boil the lids.
2. Tomatoes choose small and preferably firmer. We wash the tomatoes and pierce them with a toothpick near the stalk or fork and put them in jars. And you need to pierce them so that they do not burst when heated. Although to be honest, it doesn't always work out. But the main thing is that they are tasty.

3. Pour boiling water over the tomatoes, you can directly from the kettle. We drain the hot water from the cans after 10-15 minutes. Then pour the water from the cans into the pan and prepare the marinade from it.

4. Add salt, sugar, bay leaf and black pepper to 1.5 liters of water, bring to a boil, and lastly add vinegar. Pour the tomatoes in jars with this marinade and close the lids boiled in advance.

Pickled tomatoes for the winter without sterilization - a recipe for 1 liter jar

A simple recipe, we sterilize the jars in advance so that you do not have to boil the tomatoes later. and what is the best way to choose, I wrote in one of my past articles.

Ingredients:

• tomatoes (per 1 liter jar) - 300 gr.
• sweet pepper - 1/2 pc.
• black peppercorns - 10 pcs.
• Bay leaf
• garlic - 2 cloves
• greens - dill, blackcurrant leaves and basil

We prepare the marinade for 1 liter, and it is enough for 2 liter jars:

• water - 1 liter
• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 70 ml

1. We put dill umbrellas, black peppercorns, bay leaf, blackcurrant and basil leaves in prepared jars at the bottom. Dip garlic cloves into each jar.

2. Put the tomatoes in jars, try to be tighter. Stick to the rule - put more tomatoes down, smaller ones up. In the middle we place sweet pepper cut in half or strips. Pour the tomatoes in jars with boiling water from the kettle, cover with a lid and leave for 10 minutes.

3. Drain the water into a saucepan, each liter jar contains about 0.5 liters of water. This means that 1 liter of marinade is enough for two liter jars.

It is very convenient to use a special plastic lid with holes to drain hot water from a jar of vegetables.

4. Bring the water to a boil, add salt, sugar and vinegar. Marinade again pour tomatoes in jars and close with metal lids.

5. We turn the jars upside down and wrap them in a warm blanket. So until the cans are completely cooled.

Pickled cherry tomatoes for the winter you will lick your fingers - a recipe with a photo

In the summer I plant cherry tomatoes in flowerpots and almost always get a good harvest. They grow well both on the balcony and on the street. I like to pickle such small tomatoes for three reasons: firstly, they do not burst when heated, and secondly, it turns out an appetizer “for one tooth”, and thirdly, they look much more beautiful on the festive table.

Ingredients:

• cherry tomatoes - 3 kg
• sweet pepper - 2 pcs.
• garlic - 1 head
• onion - 2 pcs.
• chilli
• black peppercorns
• Bay leaf
• greens - dill, blackcurrant leaves, cherries, horseradish

Marinade for a 3-liter jar (water will be about 1.5 liters):

• sugar - 4 tbsp. l.
• salt - 1.5 tbsp. l.
• vinegar 9% - 4 tbsp. l.

1. At the bottom of pre-sterilized jars, lay out spices (pepper, bay leaf, garlic), herbs. Onion cut into half rings and also put on the bottom of the jars. Add chili pepper to taste.

2. Pack tomatoes tightly into each jar. We cut the bell pepper into strips and try to put them on the sides in a jar (it’s more beautiful).

3. Pour boiling water over the tomatoes, cover with lids and let stand for 10 minutes. After that, drain the water and prepare the marinade. Add salt and sugar to the water, bring to a boil and pour the marinade over the tomatoes in jars. Pour the vinegar directly into the jars.

4. We roll up the cans with metal lids and turn them upside down. We cover with a warm blanket.

5. We are waiting for a reason to enjoy delicious tomatoes.

Pickled Green Tomatoes for the Winter - You'll Lick Your Fingers Recipe

So it turned out that the tomatoes did not have time to ripen this cold summer, they remained green. You can collect them and hold them at home on the windowsill, or you can prepare wonderful blanks for the winter. This video shows 3 great pickled green tomato recipes.

Tomatoes in the snow with garlic for the winter

This recipe is for lovers of original and new recipes. Due to the fact that we add a lot of garlic here, the tomatoes are obtained, as it were, under white snow. And in this recipe we use cherry tomatoes.

Ingredients:

• cherry tomatoes (per 1 liter jar) - 500 gr.
• finely chopped garlic - 1.5 tsp
• allspice
• mustard seeds - 0.5 tsp

Marinade for 1 liter of water (2 liter jars):

Please note that from 1 liter of marinade two liter jars of tomatoes are obtained

• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 4 tsp (if you have vinegar essence 70% - 1/2 tsp)

1. We wash the tomatoes and pierce with a toothpick in the place of the stalk. Arrange spices and tomatoes in sterilized jars.

2. Finely chop the garlic. The easiest way to grind garlic is with a blender.

3. Pour boiling water into jars, drain the water after 10 minutes. Put garlic and mustard seeds on top of the tomatoes in a jar.

4. Prepare the marinade separately - add salt, sugar to the water, bring to a boil. Pour the tomatoes with marinade, and pour vinegar directly into the jar from above.

5. Close the lids, turn over and cover with a warm blanket.

Pickled tomatoes for the winter with citric acid - recipe for 1 liter

We do not always want to add vinegar for pickling. But acid is required for safe storage in jars. You can replace vinegar with citric acid, you can use aspirin. This recipe suggests using citric acid.

Pickled tomatoes prepared according to these recipes will decorate your table, and guests will definitely ask for more. There are many more delicious recipes and pickled tomatoes, and salty, and salads, and various sauces. After all, a tomato is a versatile vegetable that is suitable for almost all preparations. I would like to continue this topic.

And from you, dear readers, I look forward to your comments and comments. write, because feedback is very important to improve the content of my blog. And thanks for reading to the end.

Preparations for the winter are not complete without preserving tomatoes. pickled tomatoes in jars - a juicy and tasty snack in winter.

We present to you canned tomato recipes with various spices, bell peppers, dill, grapes, onions, garlic, carrot tops, in tomato juice.

Proven recipes, the most delicious winter tomatoes, such salting will be useful to any hostess.

Fragrant and juicy snack for the winter tomatoes with grapes, looks beautiful. We cook tomatoes without sterilization with the addition of vinegar.

Tomatoes, white and red grapes, basil 1 sprig, garlic 2 cloves, onion 1 pc., cloves 2 pcs., salt 1 tbsp. l. without a slide, sugar 1.5 tbsp. l., vinegar 9% 1 tbsp. l.

Recipe

Prepare 1.5 liter jars and lids: wash and sterilize. Wash the tomatoes and grapes. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Peel the onion, cut into half rings, cut the garlic cloves in half. At the bottom of each jar put basil, chopped onion, garlic, cloves.

Put the tomatoes in a jar on spices alternating with grapes. I added red and white grapes at the same time.

Pour boiling water over jars with tomatoes and grapes, cover with lids, leave for 20 minutes.

Pour the brine into a saucepan and bring to a boil. Pour the jars with tomatoes again with brine, leave for 20 minutes.

Pour the brine into a saucepan, add sugar and salt. Stir and bring to a boil.

Pour 1 tbsp into each jar of tomatoes. l. vinegar, then pour boiling brine and roll up the lids. Turn the jars upside down and leave to cool completely. Store in a cool place.

Best suited variety of tomatoes Cream, not overripe fruits. A simple recipe for delicious tomatoes halves for the winter.

Tomatoes 1.5 kg, dill, parsley, bay leaf, garlic, peppercorns, onion, vegetable oil 2 tbsp. l, vinegar 9% 4-6 tbsp. l.

Pickle for a 3-liter jar: sugar 6 tbsp. l, salt 2 tbsp. l, water 5 glasses 250 g.

Recipe for tomato halves for the winter

Wash the tomatoes, cut each one in half. Prepare jars and lids, wash and sterilize.

At the bottom of the jar, put parsley, dill, onion cut into half rings (half of the onion is enough for a liter jar), bay leaf, 5-7 peppercorns.

Prepare marinade: Add sugar, salt to water and bring to a boil. Remove the marinade from the stove and leave to cool to room temperature. Pour tomatoes with cooled marinade, cover with lids and sterilize.

Sterilize liter jars for 4 minutes, 1.5 liter jars - 5 minutes, 3 liter jars - 7 minutes.

Roll up jars with lids, turn upside down and leave to cool completely.

Pickled tomatoes "Under the snow" with garlic

Delicious pickled tomatoes with a pleasant garlic taste. A simple recipe for cooking tomatoes with garlic for the winter. The brine from the jar is very tasty, so there is nothing left - no tomato, no brine.

Ingredients for a 1.5 liter jar: tomatoes, garlic grated on a medium grater 1 tsp.

Marinade for 1.5 liters of water: sugar 100 g, salt 1 tbsp. l, vinegar 9% 100 ml.

Recipe

Prepare jars and lids, sterilize. Wash the tomatoes, arrange in jars.

Pour boiling water over the tomatoes, cover with lids, leave for 10 minutes. During this time, cook the garlic, grate.

Pour water from cans with tomatoes into a saucepan (measuring the volume for preparing brine), add salt and sugar. Bring the brine to a boil, add vinegar.

Put grated garlic in each jar, and then pour boiling brine. Roll up the jars with metal lids.

Turn the jars upside down, wrap and leave to cool completely.

Tasty and healthy juice from tomatoes for the winter. A very simple recipe for making aromatic tomato juice. Natural homemade juice. From 1.5 kg of tomatoes, 1 liter of juice will come out when scrolling through a meat grinder with a juice attachment.

Ingredients: tomatoes, salt (for 5 liters of juice) 2 tbsp. l or to taste, ground black pepper (for 5 liters of juice) 1 tsp. or to taste.

Tomato juice recipe

Wash and cut the tomatoes. Squeeze out the juice with a meat grinder with a nozzle for tomato juice, you can squeeze out the juice with a juicer, but the juice output will be less.

Pour the resulting juice into a saucepan, add salt and ground pepper, mix. Put on the stove and bring to a boil, remove the foam that appears. Cook for 10 minutes, reducing the heat to a minimum so that it barely boils, stirring occasionally.

Wash and sterilize jars. Pour the tomato juice into jars and roll up the lids. Turn jars upside down and leave to cool completely.

Tomatoes prepared according to the recipe have a unique taste. Juicy and tasty tomatoes, a great winter snack.

Ingredients for a 3 liter jar: onions 1-2 pcs, tomatoes 1.5-1.7 kg, bay leaf 2 pcs, black peppercorns 7 pcs.

Water 1.5 l, sugar 4.5 tbsp. l, salt 1.5 tbsp. l, citric acid 1.5 tsp.

Recipe for Pickled Tomatoes with Onions and Citric Acid

Wash the tomatoes, remove the tails. Prepare jars and lids, sterilize.

Place a sliced ​​onion in the bottom of each jar. We put the tomatoes in jars. Pour boiling water over and leave for 20 minutes, covered with lids.

Drain water into a saucepan. Add bay leaf, peppercorns to each jar.

Add salt, sugar and bring the brine to a boil in a saucepan.

Take the pan off the stove and add lemon juice. Mix and pour the brine into jars. Roll up the lids, turn upside down, wrap and leave to cool completely.

An unusual and mysterious marinade, you can drink it as a pleasant drink. A quick recipe for preparing tomatoes for the winter. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Ingredients for a 3 liter jar: dill 1 inflorescence, tomatoes 1.5-1.7 kg, bay leaf 2 pcs, black peppercorns 10 pcs, cloves 5 pcs, garlic 1-2 heads.

Marinade for a 3 liter jar: water 1.5 l, sugar 4 tbsp. l, salt 2.5 tbsp. l, vinegar 9% 50 ml, vodka 1 tbsp. l., ground red pepper 0.5 tsp.

Mysterious Marinade Tomato Recipe

Wash jars and lids, sterilize. At the bottom of the jar put dill, garlic, bay leaf.

Wash the tomatoes and arrange in jars. Pour boiling water over jars of tomatoes, cover with lids and leave for 7 minutes. Drain the water from the jars into a saucepan. Add salt, sugar, ground red pepper - bring to a boil.

Add cloves, peppercorns to jars.

Remove the brine from the stove, add vinegar, vodka, mix and pour into jars.

Roll up jars with lids, turn upside down, leave to cool completely.

Pickled tomatoes are the best snack for boiled or fried potatoes. In winter, such delicious tomatoes will surprise your friends and acquaintances.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 1 pc, onion 2 pcs, parsley 5-6 sprigs, sugar 100 g, salt 50 g, vinegar 9% 50 ml, peppercorns 5-6 pcs.

Pickled Tomato Recipe

Prepare jars and lids, wash, sterilize. Sort tomatoes, wash well.

Onion cut into 4-6 pieces. Wash the bell pepper, remove the seeds, cut into 4-5 pieces.

Put onions and parsley at the bottom of the jars. Fill the jar with tomatoes, evenly distribute the strips of pepper in the jar.

Pour boiling water over jars, cover with lids, leave for 20 minutes.

Drain the water into a saucepan, add salt, sugar, bring to a boil.

When the brine boils, add vinegar and remove from the stove. Add peppercorns to the jars, then pour the jars with brine, roll up the lids. Turn jars upside down, wrap and leave to cool completely.

Cucumbers and tomatoes go well together. Juicy tomatoes and crispy cucumbers will please you.

Ingredients for a 3 liter jar: tomatoes, cucumbers, water 1.5 l, sugar 4 tbsp. l, salt 2 tbsp. l., vinegar 9% 25 ml, horseradish leaves 1 pc, dill umbrellas 1 pc, bay leaf 2 pcs, peppercorns 3 pcs, garlic 3 cloves.

Recipe

Wash the tomatoes so that the skin does not burst on the tomatoes, pierce the base of the tomato with a toothpick. Pour cucumbers with water and leave for 30 minutes, then wash and cut off the tips.

Prepare jars and lids, wash and sterilize. Put a horseradish leaf, black peppercorns, dill umbrella, bay leaves on the bottom. Arrange vegetables in jars, add garlic cloves.

Pour boiling water over the jars and cover with lids, leave for 30 minutes.

Drain the water, measuring the amount for brine (ingredients in the recipe for 1.5 liters of water). Add sugar and salt, mix.

Bring to a boil, remove from heat and add vinegar. Fill the jars with vegetables with brine, roll up the lids. Turn the jars upside down, wrap and leave to cool completely.

Fragrant and tasty tomatoes, the addition of sweet pepper will give a special taste. An easy-to-prepare recipe for delicious tomatoes for the winter with bell peppers.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 2 pcs, horseradish leaf, dill twig, garlic 2 cloves, hot pepper 2 cm, vinegar 9% 1 tbsp. l.

Marinade for 1 liter of water: sugar 1 tbsp. l, salt 1.5 tbsp. l.

Recipe for Pickled Tomatoes and Peppers

Prepare lids and jars, wash and sterilize.

Wash tomatoes and spices. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick. Put dill, horseradish, garlic, hot peppers on the bottom of the jars (I used green hot peppers, cleaned them from seeds and cut 2 cm from the pepper into a jar).

Put the tomatoes, bell peppers in jars, pour boiling water over them, cover with lids and leave for 30 minutes.

Drain the water into a saucepan, bring to a boil and again pour the jars with tomatoes for 30 minutes. Drain the water again and when it boils, pour the jars, leave for 30 minutes.

We drain the water, having measured the amount of water, to prepare the brine. Add salt, sugar, bring to a boil.

In banks, add 1 tbsp. l. vinegar and boiling brine. Roll up jars, turn upside down, wrap, leaving to cool completely.

Juicy tomatoes for the winter with bell peppers and carrot leaves. When cooking, along with carrot tops, I add young carrots cut into pieces. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Ingredients: tomatoes, carrot tops, young carrots, bell peppers.

Marinade: water 4 l, sugar 20 tbsp. l, salt 5 tbsp. l, vinegar 9% 400 ml.

Recipe

Wash lids and jars, sterilize. Wash tomatoes, carrots, carrot leaves. At the bottom of the jar put the tops of carrots, then tomatoes.

Remove seeds from Bulgarian pepper, cut into strips, cut young carrots into strips, add to jars with tomatoes.

Fill jars with boiling water, cover with lids and leave for 10 minutes. Drain the water, bring to a boil and pour the jars again, leave for 10 minutes.

Drain the water into a saucepan, add sugar, salt, bring to a boil. Remove from the stove, add vinegar and pour over the jars, roll up the lids.

Turn jars upside down and leave to cool.

The recipe for pickled tomatoes in tomato juice is very tasty tomatoes, a minimum of spices, a lot of vitamins and nutrients. Tomato juice will not disappear either, a very tasty drink.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg in a jar, tomatoes for juice 2-2.5 kg, salt 4 tbsp. l, sugar 4 tbsp. l, garlic 2 cloves, bay leaf 2 pcs, black peppercorns 5-6 pcs.

Recipe for cooking with sterilization

Wash jars and lids, sterilize. Divide the tomatoes into jars. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

For tomato juice, twist the tomatoes through a meat grinder with a juice attachment or using a juicer.

Pour the resulting tomato juice into a saucepan, add salt, sugar, peppercorns, bay leaf, garlic. Bring to a boil and cook for 10 minutes.

Pour jars with tomatoes with boiling tomato juice, cover with lids and sterilize for 20 minutes. Roll up jars with lids, turn upside down and leave to cool completely.

Recipe for cooking without sterilization

Pour boiling water over jars of tomatoes, leave for 10 minutes. Drain the water, bring to a boil and again pour water for 10 minutes, drain the water.

Put the tomato juice on the fire, add spices and pour jars of tomatoes with boiling brine, roll up the lids and turn upside down.

It turns out very tasty tomatoes in their own juice.

The most popular canned tomato recipes. Delicious preparations for the winter!