Tomatoes pickled for the winter: recipes with photos. Pickled tomatoes, like barrel

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 fill the jars with 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"

It is not for nothing that the recipe is called so - “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.

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

Ingredients for 1 liter of marinade:

Salt- 1 tbsp (with a slide)

Sugar- 5 tbsp (with a slide)

Vinegar 70%- 0.7 tsp

quantity per 3 liter jar, see the picture

How to Pickle Tomatoes

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

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

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

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

Sweet pickled tomatoes are ready

Bon appetit!

So that the tomatoes in the jar do not burst

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

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

Pickled sweet cherry tomatoes for the winter

For a liter jar we need:

Water - 600 ml.

Cherry tomatoes - 500 grams

Garlic - 2 cloves

Dill - 2-3 sprigs

Allspice - 10 peas

Black peppercorns - 10 pieces

Sugar - 3 tbsp (heaped)

Salt - 2 tsp (without a slide)

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

Bay leaf - 1 piece

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

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

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

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

Add vinegar and bring the marinade to a boil.

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

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

Pickled tomatoes for the winter sweet - spicy with chili peppers

For a 1.5 liter jar, we need:

Water - 1 liter

Tomatoes - 1 kg

Hot chili pepper - 3 pieces

Garlic - 5-6 cloves

Dill - 3 sprigs

Sugar - 5 tbsp (heaped)

Salt - 2 tbsp (without a slide)

Allspice - 10-15 peas

Black peppercorns - 10-15 pieces

Bay leaf - 1 piece

Vinegar 9% - 100 grams

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

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

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

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

Pickled tomatoes with onions for the winter

For 3 one liter jars we need:

Water - 1-1.5 liters

Tomatoes - 1.5 kg

Onion - 5 heads

Dill, parsley - bunch

Garlic - 3 cloves

Sugar - 5 tbsp

Salt - 1.5 tbsp

Bay leaf - 3 pieces

Black peppercorns - 15 pieces

Allspice - 15 pieces

Vegetable oil - 1.5 tbsp

Vinegar 9% - 3 tablespoons

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

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

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

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

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

Tomatoes pickled with vodka, sweet for the winter

For one liter jar we need:

Tomatoes - 500-700 grams

Vodka - 1 tsp

Salt - 1 tsp (with a slide)

Sugar - 3 tbsp (without a slide)

Vinegar 9% - 1 tsp

Dill umbrella - 1 pc.

Horseradish leaf - 10 cm long

Cherry leaf - 2 pcs.

Garlic - 2 cloves

Bay leaf - 1 piece

Black peppercorns - 5 pieces

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

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

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

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

How to pickle tomatoes without sterilization for the winter

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

Marinade for 1 liter of water:

Salt - 1.5 tbsp (without a slide)

Sugar - 5 tbsp (heaped)

Black peppercorns - 5 pieces

Allspice - 5 peas

Carnation - 1 pc.

Vinegar 9% - 3 tbsp

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

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

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

Today we will pickle tomatoes for the winter. The recipe for this homemade preparation is very simple, and it does not take much time to cook. But I assure you that the result will definitely please you - fragrant, piquant and really tasty pickled tomatoes for the winter, prepared in liter jars.

For this recipe for vegetable harvesting for the winter, I advise you to choose small-sized fruits so that as many as possible fit in jars. And in general, not very large tomatoes not only look beautiful - they are denser and more elastic.

Why will we pickle tomatoes in liter jars? It's simple: in our family it is not customary to prepare food for future use in large containers. I never even make compotes for the winter in jars, more than one and a half liters. They opened one can, ate and drank, and then it will be possible to open another one. I don't like it when what I start stays in the fridge for a long time.

Yes, I almost forgot: I took this recipe for pickled tomatoes for the winter from my mom - she always has wonderful time-tested seamings. Usually it is she who indulges us with marinades and pickles (I'm more and more into marmalades), but apparently the time has come for me to do similar seamings.

Ingredients:

(1.1 kilograms ) (1 liter ) (1 tablespoon ) (30 grams) (100 grams) (4 branches) (8 pieces ) (2 teeth) (2 pieces ) (6 items ) (2 pieces )

Cooking step by step with photos:

In order to prepare delicious pickled tomatoes for the winter, we take fresh, selected small-sized tomatoes, water, granulated sugar, salt, dill umbrellas, fresh parsley, 9% table vinegar, fresh garlic, allspice, bay leaf and cloves. The quantity of products is indicated for two cans, each with a capacity of 1 liter. Depending on the size of the tomatoes, their weight may vary, as well as the amount of water.

First you need to sterilize the jars in any convenient way. I do this in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5 minutes each. I simply boil the lids in water for about 5 minutes. In prepared jars we put 2 umbrellas of dill and a sprig of fresh parsley. Naturally, they need to be washed.

Wash tomatoes and pack tightly into jars. Tight - this does not mean that we shove them with force. We just press to fit more, but the tomatoes do not burst.

Water has already boiled on the stove - a little more than a liter, so that it is in reserve. Pour prepared jars with boiling water, cover them with lids and leave for 10 minutes.

Pickled Tomatoes with Sweet Peppers

Do you like to crunch a cucumber or a tomato on a winter evening. In the countries of the Soviet Union, vegetables do not grow all year round. Therefore, for the winter period, everyone is trying to prepare at least a few jars of delicious preparations. Since the tomato season starts in mid-June and ends as early as September, there is enough time to roll up a couple of jars of goodies. Even if you are planning a vacation, you will have enough time to harvest tomatoes for the winter.

For harvesting, choose tomatoes with an elastic skin and no larger in size. Choose the variety of tomatoes of your choice. Someone likes to preserve cream tomatoes, and someone likes pink ones. Personally, I like all tomatoes. Therefore, we usually have jars with different tomatoes. How to prepare tomatoes for the winter?

Ingredients for preparing the pickled tomatoes with sweet peppers:

3 liters of water;

3 peas of allspice;

1 bell pepper;

2 cloves of garlic;

2-3 bay leaves;

3 sprigs of parsley;

2 peas of black pepper;

3 tablespoons of sugar;

1 tablespoon of salt;

60 ml vinegar 9%.

Recipe for Pickled Tomatoes with Sweet Peppers:

Wash the jar for seaming well. Choose the size yourself. It is good to roll up small tomatoes in 1.5 liter jars. And those that are larger roll up in three liter jars.

Banks have been washed. Now put the spices in the bottom of the jar. Allspice, black pepper, bay leaf, parsley. Clean the garlic and pepper. Pepper cut into pieces. Put one garlic clove in the bottom of the jar. Put half of the pepper in there.

Now put clean tomatoes in jars. Just don't pressure them. Let there be better space. Put the second rug of bell pepper on top.

Boil water. Fill the jar with boiling water. Leave it on for 15 minutes. After 15 minutes, drain the water into a saucepan. Put it back on the fire so that it boils.

While the water boils a second time, put salt and sugar in each jar. Add vinegar.

Fill the jars with boiling water to the very top. Roll up jars immediately with sterile lids. Turn over and leave to cool. You do not need to wrap tomatoes.

In winter, you will be glad that you were able to prepare several jars of delicious pickled tomatoes.

pickled tomatoes

Ingredients for Cooking Pickled Tomatoes:

Tomatoes are red, better a little underripe than overripe;

dill umbrellas;

Peppercorns;

currant leaves;

Bay leaf;

For marinade in 2 liters of water:

5st. l. salt

3/4st. Sahara

1 tbsp vegetable oil

85g vinegar

Pickled Tomato Recipe:

In sterilized jars we put dill, bay leaf, currant leaf, peppercorns, garlic, onion in half rings.

We put the marinade on the fire. To do this, add salt, sugar and vegetable oil to the water.

We put the tomatoes in jars with spices. Then pour just boiling water, not marinade. Drain the water after a couple of minutes. As soon as the marinade boils, add vinegar to it. Pour tomatoes with ready-made marinade

and set to sterilize for 15 minutes.

As soon as 15 minutes have passed, we take out the cans and roll them up. Turn over and cover with a blanket.

Bon appetit!!!

Red pickled tomatoes

Tomatoes (or as they are popularly called tomatoes) are a very common crop. In the summer season, they are presented on the market in a wide variety of varieties and are affordable. Tomatoes are used in many dishes, as an addition to sauces, fillings, without them there can be no tasty borscht. It turns out very tasty harvesting for the winter - red pickled tomatoes.

Ingredients for making Red Pickled Tomatoes:

Small red tomatoes - 500 grams;

Salad pepper - 1 piece.;

Head of garlic - 1 piece;

Black peppercorns - 5 pieces;

Dill with inflorescences dry or fresh - 2 sprigs;

Bay leaf - 2-4 pieces;

Salt - 30 grams;

Sugar - 30 grams;

Vinegar - 20 grams;

Water - about 0.5 liters.

Recipe for Red Pickled Tomatoes:

Tomatoes for preservation should not have any cracks or any other flaws. Wash the tomatoes very well and let the water drain. Dry or green dill with my inflorescences, crush the water and cut into pieces up to three centimeters long. We clean and wash the garlic.

Preparing a jar for canning. We wash it thoroughly with baking soda or laundry soap. In a kettle, bring water to a boil and scald the jar with it. We put the jar to dry.

After the jar is ready, put dill and garlic cloves on the bottom of the jar.

Let's start putting in the tomatoes. First lay the first layer.

My lettuce pepper, remove the stalk and seeds. Cut lettuce into strips.

We lay chopped pepper along the walls of the jar.

Fill the jar to the top with tomatoes.

Bring about 0.5 liters of water to a boil and pour boiling water over the tomatoes.

We insist the tomatoes in boiling water for 5-8 minutes. Take a tablespoon of salt, a tablespoon of sugar and a tablespoon of vinegar.

Drain the water from the jar into a saucepan. Add a tablespoon of vinegar to the jar of tomatoes.

Add a tablespoon of sugar and a tablespoon of salt to a pot of water.

Bring to a boil and add black peppercorns and bay leaf. Boil one minute.

Pour hot marinade over tomatoes in a jar. Add peppercorns and bay leaf to it.

Close the jar tightly with a lid. We pre-treat the lid - wash it with baking soda or laundry soap, and then scald it with boiling water.

Turn the jar of tomatoes upside down with a lid. After the jar has cooled, put it in the basement. Tomatoes can be eaten somewhere after a month of infusion.

Red pickled tomatoes will serve as a wonderful decoration for the festive table, as well as add variety to your winter diet.

Melitopol pickled tomatoes

When preserving a tomato, we come across a wide variety of recipes. Depending on the ingredients in the preservation, completely different tastes of the final product are obtained. If you put bitter capsicum in preservation, it will give a wonderful bitter taste; if we put sweet lettuce pepper, we get fragrant tomatoes with a sweetish flavor of pepper; and if we put dill, we get fragrant tomatoes with a dill smell.

In this variety of ways to cook canned tomatoes, Melitopol-style tomatoes with greens are very tasty.

Ingredients for cooking Melitopol-style Pickled Tomatoes:

Tomatoes - 500 grams;

Horseradish leaf - 1 piece;

Capsicum bitter pepper - 1 piece;

Black peppercorns - 8 pieces;

Garlic - 1 head;

Parsley greens - 1 bunch;

Fresh mint - 1 sprig;

Bay leaf - 2 pieces;

Salt - 20 grams;

Vinegar - 20 grams;

Water for marinade - 500 ml;

Melitopol pickled tomatoes recipe:

Before proceeding with canning, the primary processing of products is very important. Tomatoes and herbs must first and very thoroughly rinse with running water.

Cut the dried horseradish into pieces about two centimeters long.

Parsley greens are also cut into two centimeters.

We clean the head of garlic, cut the cloves in half.

Cut the hot peppers lengthwise into several pieces.

In a one and a half liter jar, previously prepared for preservation - scalded with boiling water, we put half of the chopped herbs and garlic on the bottom.

Red tomatoes, which we should have dense, small in size and of the same size, are placed in a jar. When we put the tomatoes somewhere in the middle of the jar, we insert a sprig of mint at the wall.

We add tomatoes to the top. We lay on the tomatoes, the remaining spices.

We are preparing the marinade. Pour water into a saucepan, add salt, peppercorns, bay leaf, vinegar and bring to a boil.

We take it off the fire. Pour the still hot marinade into the jar of tomatoes.

We cover the jar with a lid, without twisting. We put the jar in a pot of water, which is warmed up to about 60 degrees Celsius. Sterilize at 100 degrees for 15 minutes.

After sterilization, tightly twist the lid, turn the jar over and let it cool.

Melitopol-style tomatoes with herbs are ready. It remains only to wait until winter to open the jar and taste delicious fragrant tomatoes. Bon appetit.

Canned tomatoes for the winter

Summer for most housewives is the time for preparations for the winter. The abundance of vegetables does not allow us to relax, and requires meticulous preparation for the cold season in order to easily get delicious canned tomatoes, cucumbers and other goodies for dinner from the pantry. However, of all types of preservation, tomatoes occupy the most honorable place. After all, they are so tasty, they just fit most dishes, for example, potatoes.

There are a lot of recipes for harvesting tomatoes. Among them there are pickled and salted. But I suggest cooking sweet and sour tomatoes. They are the tastiest in my opinion. I think you will like it too. The main thing is to choose a good variety of tomatoes.

This recipe involves pouring fruits twice without sterilization. Very convenient and easy way. At the same time, you can roll up a lot of cans, dividing them into batches - we fill some, we put tomatoes in others. Thus, in a short period of time, you can cook from eight three-liter cans.

As an addition to canned tomatoes, as a rule, different spices are used than for cucumbers. This preparation is more delicate in taste and does not have spiciness. Therefore, we put bell peppers inside jars of tomatoes in the amount that you like. After all, someone loves pickled peppers more.

The same goes for onions. We stack it, cutting into rings. This vegetable can also be added more. From greens we use fresh parsley. We do not need dill in umbrellas in this case, as in cucumbers.

From spices choose what you like. But we choose allspice peas as the main contender for the role of tomato flavor. He is very necessary in any blanks. Its extraordinary aroma is indispensable in tomatoes.

And, of course, bay leaf. It also needs to be added to jars for a pleasant smell. If desired, throw cloves into canned tomatoes, they will add an interesting taste and aroma to the marinade. Only this spice is for everybody. Many do not like her in conservation.

No one bothers fans of hot tomatoes to add hot red pepper to the jar. Only then the tomatoes will not be tender and sweet.

Well, having listed all the necessary spices, let's proceed directly to harvesting tomatoes.

Ingredients for preparing the preparation "Canned tomatoes for the winter":

Ingredients are given for a three-liter jar

Medium-sized tomatoes are dense - how much will go into a jar;

Bulgarian pepper of medium size - 2-3 pcs.;

Onion - 1-2 pcs.;

Parsley - 4-5 branches;

Allspice peas - 3-5 pcs.;

Bay leaf - 2-3 pieces;

Sugar sand - 4 tablespoons;

Salt - 3 tbsp. spoons;

Vinegar 9% - 50 ml;

Recipe for canned tomatoes for the winter:

Three-liter jars are thoroughly washed (with household soap or baking soda). We sterilize. My tomatoes. Pepper and onion cut into large pieces. We put onion, pepper, parsley, spices on the bottom of the jar. We do not use salt, sugar and vinegar yet, but leave it for the marinade.

We put the tomatoes in a jar, shaking them to fit more. Between them and on top, you can put more pieces of pepper and onion.

Fill the jar with the contents of boiling water. Cover with a boiled lid and leave for half an hour to warm up the tomatoes.

We cover the jar with a lid with holes and pour the water into the pan. Boil again, and this time add salt and sugar. This will be the marinade for the tomatoes.

Pour vinegar into each jar and then boiling marinade to the very top.

We cork the jar with a lid and a seaming machine.

We turn the jars upside down and wrap them with a blanket. Let them stand and cool like this.

After cooling, turn the jars over and transfer them to a dark, cool place. You can store canned tomatoes for a year or two. But they turn out so tasty that it is difficult to keep them for more than a year.

If you are from a Slavic culture, you are probably already familiar with the taste of pickled (canned) tomatoes. There are many pickling recipes and they differ not only in the use of various spices, but also in the use of fruits of various varieties and different degrees of maturity.

Jars with beautiful, fragrant tomatoes remind us of a warm, colorful summer in winter and become a wonderful addition to any festive and everyday dishes.

In order to pickle tomatoes for the winter, it is necessary to choose only the highest quality, beautiful, elastic and undamaged fruits. Another important feature is the size of the tomatoes. They should be almost the same.

Delicious pickled cherry tomatoes for the winter

Almost every hostess tries to close as many delicious pickles as possible for the winter in order to treat herself and her loved ones to the taste of summer in winter. If you want to preserve tomatoes at home, but do not know how to do it, I bring to your attention a very tasty and uncomplicated recipe. Now you will have a good opportunity to save tomatoes for the winter.

Ingredients for three 1.5 liter jars:

• Cherry tomatoes - 3 kg.
• Bulgarian pepper - 2 pcs.
• Onion - 2 pcs.
• Garlic - 3-4 cloves (large)
• Bay leaf - 3-6 pcs.
• Chili pepper - 1 pc.
• Black pepper (peas) - 10-12 pcs.
• Allspice - 6-9 pcs.
• Vinegar 9% - 6 tbsp. l.
• Salt - 3 tbsp. l.
• Sugar - 6 tbsp. l.
• Umbrella dill - 9 pcs.
• Currant leaves - 12 pcs.
• Cherry leaves - 9 pcs.
• Horseradish leaves - 3 pcs.

Marinade for a 1.5-liter jar of tomatoes:

• Sugar - 2 tbsp. l.
• Salt - 0.75 tbsp. l. (without slide)
• Vinegar 9% - 2 tbsp. l.

Marinade for a 3-liter jar of tomatoes:

• Sugar - 4 tbsp. l.
• Salt - 1.5 tbsp. l.
• Vinegar 9% - 4 tbsp. l.

Cooking:

This recipe uses cherry tomatoes, but you can use any other variety. The main thing is that the sizes of the tomatoes are approximately the same.

1. First of all, wash the jars with baking soda and dry them. At the bottom of each jar we put dill umbrellas, chopped cloves of garlic, onion, cut into half rings, a small piece of chili pepper (without seeds, otherwise the tomatoes will be very bitter), bay leaves, currant leaves, cherries and horseradish, allspice and black.

It is not necessary to sterilize jars, as we will fill them with boiling water.

2. Next, we have tomatoes in turn. Before we start putting them in jars, we need to make a few pricks with a toothpick at the stalk of each fruit. This method allows you to keep the tomatoes whole, the skin does not burst. We do not fill the jar completely, as we need a place for pepper and herbs.

3. Now we cut the bell pepper into strips and lay them along each jar in a circle. On top we put one more dill umbrella and a couple of currant leaves.

If there is room left in the jars, fill it with tomatoes, because in the process of harvesting, they will settle.

4. Now you need to fill the jars with boiling water. It is necessary to ensure that water gets on the tomatoes, otherwise the jar will burst. We cover the jars with boiled lids and leave it for 10-15 minutes.

5. Then drain the water back into the pan. Next, we will prepare the marinade from this water. To do this, add here 6 tbsp. l. sugar, 3 tbsp. l. salt without a slide and bring to a boil.

6. Before pouring the boiled marinade into jars, add 2 tbsp to each. l. 9% vinegar. We close it tightly with metal lids, turn it upside down and wrap it with a warm blanket.

You can also add a pinch of cinnamon if you like. Tomatoes are beautiful, fragrant and very tasty. Bon appetit!

Tomatoes "in the snow" with garlic and vinegar without sterilization - recipe for 1 liter jar

Such an interesting name for this preparation is simply explained: the role of “snow” is played by garlic, which gives the tomatoes an absolutely wonderful taste and aroma. They are prepared quickly, because you do not have to spend a lot of time sterilizing. I recommend paying attention to this recipe for all fans of the original tomato blanks.

Ingredients per liter jar:

• Tomatoes - 400-500 gr.
• Garlic (chopped) - 2 tsp
• Peppercorns - 3 pcs.
• Mustard (in grains) - 0.5 tsp.
• Sugar - 3 tbsp. l.
• Salt - 1 tbsp. l.
• Vinegar 9% - 2 tbsp. l.

Cooking:

1. Put the tomatoes in clean jars and pour boiling water over them. Cover with boiled lids and leave for 10-15 minutes.

2. Then drain the water into a saucepan, add salt, sugar and bring to a boil. Before pouring the marinade over the tomatoes again, add chopped garlic, mustard, peppercorns and vinegar to each jar. We roll up the jars, turn them upside down, cover with a warm blanket and leave it like that until it cools completely.

How to prepare tomatoes in 3 liter jars for storage in an apartment

If you live in an apartment and think about how best to prepare tomatoes for the winter: pickle or pickle, pickling is better. Such tomatoes are perfectly stored in the apartment all winter, if left.

Ingredients for a 3 liter jar:

• Tomatoes
• Salt - 3 tbsp. l.
• Sugar - 5 tbsp. l.
• Vinegar 9% 3 tbsp. l.
• Umbrella dill - 2-3 pcs.
• Bay leaf - 2 pcs.
• Horseradish root - 50 gr.
• Garlic - 2-3 cloves

Cooking:

1. First of all, we sterilize a clean jar, wash and cut the tomatoes in half (cut off the stalks), clean and chop the garlic and horseradish root. At the bottom of the jar we put dill, bay leaf, garlic cloves cut in half and chopped horseradish root. Next, lay the tomatoes cut side down.

2. Wash the lid and keep it in boiling water for 5 minutes. Pour 1.5 liters of water into a saucepan and bring to a boil.

3. When the water boils, add sugar, salt to it and boil for a couple of minutes about the complete dissolution of the bulk.

4. Then pour vinegar into a jar of tomatoes and a thin stream of marinade so that the jar does not burst. We cover our glass container with a lid.

5. Pour cold water into a tall saucepan, put a piece of cloth on the bottom so that the jar does not burst and carefully place the jar. Bring the water in a saucepan to a boil, reduce the heat and leave to sterilize for 15 minutes. We take out the jar from the pan, add the brine to the top, cover with a lid and roll up.

6. Turn the neck down and leave to cool completely. Such tomatoes can be safely stored in the apartment.

Tomatoes "Royal" canned for the winter

From year to year, diligent housewives turn home canning into art, replenishing their cookbooks. I want to offer you another good recipe for fragrant, tender and sweet tomatoes, which will always come in handy in winter. Their gourmets appreciate and love for their piquant, unusual taste. The ratio of ingredients is indicated for a 3 liter jar.

Ingredients:

• Small tomatoes - how much will settle in a jar
• Carnation buds - 3-4 pcs.
• Allspice - 4 peas
• Umbrella dill - 3 sprigs
• Hot pepper - a ring about 5 mm.
• Bay leaf - 2 pcs.
• Bulgarian pepper - 1 pc.
• Salt - 2 tbsp. l.
• Sugar - 1/2 tbsp.
• Vinegar 9% - 50 gr.
• Garlic - 1 medium head

Cooking:

1. We select tomatoes that are even in shape for canning. We wash them thoroughly and pierce them with a sharp toothpick at the stem so that they do not burst from hot water.

2. In a prepared, sterilized jar at the bottom, place green bell pepper, clove buds, dill, allspice peas and hot pepper rings. We carefully lay the fruits, pour boiling water. Leave the workpiece to cool so that the water becomes warm.

3. Having endured the time, pour the liquid from the jar into the pan, add salt and sugar to it, and garlic and vinegar, cut into pieces, into the jar. As soon as the brine boils, immediately pour the tomatoes over it in a thin stream. We roll up the pickle and place it under the covers so that the cooling process takes place gradually.

Green tomatoes "Lick your fingers" in jars

Canned tomatoes according to this recipe are sweet and sour, crispy and tasty. They are perfect as a separate appetizer or salad with greens with potatoes or meat.

Ingredients:

• Green tomatoes - 1.3 kg
• Garlic - 8 cloves
• Cloves - 4 buds
• Black peppercorns - 10 pcs.
• Sweet pea pepper - 10 pcs.
• Mustard seeds - 1 tsp
• Bay leaf - 2 pcs.
• Water - 750 ml.
• Salt - 1 tbsp. l.
• Sugar - 3 tbsp. l.
• Table vinegar - 100 ml.
• Parsley - 5 sprigs
• Dill - 5 sprigs

Pickled tomatoes with citric acid

If you don't like to spend a lot of time on canning, then this wonderful appetizer of pickled tomatoes with citric acid and basil will suit you. The whole harvesting process takes a minimum of time and you will have delicious pickled tomatoes in a jar.

Ingredients for a 1.5 liter jar:

• Tomatoes (Cherry and Yellow Plum)
• Purple basil - 1 sprig
• Bay leaf - 1 pc.
• Allspice (peas) - 2-3 pcs.
• Carnation (bud) - 2 pcs.
• Citric acid - 0.5 tsp.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.

Cooking:

1. Place basil, bay leaf and allspice on the bottom of a clean, sterilized jar. Next, fill the jar with tomatoes.

2. After we put the tomatoes in the jar to the brim, pour boiling water over them. Cover with a lid and let stand for 15-20 minutes until cool.

3. After the time has elapsed, drain the water from the can into the pan. Add sugar (2 tablespoons), salt (1 tablespoon without a slide) and citric acid (0.5 tsp). We put the saucepan on the fire, bring to a boil and let it boil for 1-2 minutes so that the spices dissolve. Then pour the marinade into a jar of tomatoes. We cover with a lid and roll it up. We turn the glass container upside down, cover and leave it like that until it cools completely.

Cooking pickled tomatoes with vegetable oil and onions

This recipe for pickled tomatoes will not only diversify your preparations for the winter, but will also delight your eyes and taste sensations. Tomatoes are so tasty that you will lick your fingers.

Ingredients:

• Red tomatoes - 1.5 kg.
• Dill and parsley greens
• Bay leaf - 3 pcs.
• Black peppercorns - 9 pcs.
• Garlic - 3 cloves
• Onion - 5 pcs.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Vegetable oil - 1.5 tbsp. l.
• Vinegar 9% - 3 tbsp. l.
• Liter jars - 3 pcs.

Cooking:

1. First, prepare the jars, they need to be washed well, poured over with boiling water and dried on a clean towel. Peel and cut the onion into rings. At the bottom of dry jars we spread parsley and dill, a clove of garlic for each jar and one bay leaf and black peppercorns for three things.

2. Now we lay clean, dried tomatoes and onion rings in layers.

If the tomatoes are large, they can be cut in half or quarters.

3. Put 1.5 liters of water on the fire and bring to a boil. Carefully pour into jars so that the jars do not burst. Pour boiling water over the lids for five minutes. We cover the jars with clean, heated lids and leave for ten minutes. The remaining water in the pan is no longer needed.

4. After 10 minutes, pour the water from the cans into the pan. Bring to a boil and once again pour into jars, leave them for 10 minutes. After the allotted time, pour the water from the cans into the pan, add salt (1 tablespoon) and sugar (two tablespoons), bring to a boil. Remove from heat, pour 1.5 tablespoons of vegetable oil and three tablespoons of vinegar. Mix and pour into jars. Banks are twisted with lids or rolled up.

5. Turn them upside down and cover with a blanket until they cool completely. Pickled tomatoes are ready!

Sweet tomatoes with carrot tops

This recipe for harvesting tomatoes differs from the usual ones in that only carrot tops are added from seasonings. It gives the tomatoes a special taste. The marinated appetizer turns out to be moderately salty, moderately sweet, and most importantly, very tasty.

Delicious and quick pickled snack recipe with aspirin

This pickled tomato recipe is the fastest ever. Just pour boiling water over the tomatoes and roll them up. Tomatoes are obtained as barrel and very tasty.

• Tomatoes
• Garlic
• peppercorns
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Vinegar - 50 ml.
• Aspirin - 3 tablets

Cooking:

At the bottom of a sterilized jar we put a washed and dried horseradish leaf, clean and dry tomatoes, peppercorns, garlic cloves, salt, sugar, vinegar and crushed aspirin tablets. Pour boiling water over everything, cover with a lid and roll up. Turn the jar upside down, cover with a blanket and leave it like that for a day.

Pickled Tomatoes with Honey and Onions

A very interesting recipe for sweet tomatoes, in which an unusual combination of sweetness and bitterness can be bewildering. But doubts will be dispelled as soon as you eat them for the first time and in the next harvesting season you will definitely return to this peculiar recipe.

Ingredients for three jars of 0.5 liters:

• Tomatoes - 500-600 gr .. (depending on the tomato)
• Onion - 1-2 pcs.
• Garlic - 1-3 cloves
• Bay leaf - 1-3 pcs.
• Black peppercorns - 9 pcs.

For 1 liter of brine:

• Salt - 4 tsp
• Apple cider vinegar - 4 tsp
• Honey - 4 tbsp. l.

Cooking process:

Before you start harvesting, make sure that the tomatoes are at room temperature. If you keep them cold, they will burst.

1. First of all, we need to wash, dry and chop the tomatoes with a toothpick at the stalk. Peel and cut the onion into rings.

2. In clean, steamed containers, put chopped garlic, black pepper and bay leaf. Then we lay small tomatoes and onion rings in layers. Fill with boiling water, cover with sterilized lids and leave for 10 minutes.

2. Drain the water from the cans into the pan and add salt to it. Put on fire and bring to a boil. As soon as the solution boils, add honey, vinegar to it and mix. Fill them with prepared tomatoes in a jar. We close the jars tightly or roll them up with a key, turn them upside down, cover and leave it like that until it cools completely.

A refrigerator or a cool cellar is suitable for storing canned tomatoes.

Pickling tomatoes for the winter with mustard seeds

Tomatoes according to this recipe are very tasty with a piquant flavor that mustard gives. It can be served as a separate appetizer or as an addition to the second course.

Ingredients for a 3 liter jar:

• Tomatoes
• Bulgarian pepper - 1 pc.
• Carrots - 4-5 pcs. (shallow)
• Garlic - 2-3 cloves
• Dill umbrellas - 3-4 pcs.
• Currant leaves - 3-4 pcs.
• Bay leaf - 4 pcs.
• Black pepper (peas) - 6-8 pcs.
• Mustard (seeds) - 1 des. l.
• Citric acid - 1/3 dec. l.

Brine for 1 liter of water:

• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.

Cooking:

1. At the bottom of a clean and dry jar we put currant leaves, bay leaves, dill umbrellas, tomatoes, carrots, and on top we leave a place for sliced ​​​​pepper, dill umbrellas, and bay leaf.

2. Fill the contents of the jars with boiling water, cover with boiled lids and leave for 30 minutes.

3. After the specified time, drain the water into the pan and prepare the brine. To do this, add salt, sugar and bring to a boil. Before pouring the marinade into a jar, add citric acid, mustard seeds and black pepper to it. Cover with a lid and send to sterilize in a water bath for 10 minutes. Then we take out the jar and roll it up. Turn upside down, cover and leave to cool completely.

After you've finished canning the tomatoes, let the jars stand untouched for 30 days before opening the jar. During this time, the tomatoes will be saturated and enriched with the aromas of spices and herbs. They go great with any potato dish (especially fried potatoes), any pasta dish, plov, meat dish, etc.

I wish you great preparations and let me know what you think of the recipes that I shared with you today. I'd love to hear about your canning experience.