Spicy tomatoes under the snow. Tomatoes in the snow with garlic for the winter: a canning recipe with video

Tomatoes in the snow or, they say, under the snow represent pickled tomatoes in garlic flakes, which, like a fluffy snowball, cover the fruits in a jar. For taste, in addition to garlic, horseradish, pepper and even mustard are suitable.

Before preservation, the fruits must be disassembled by color and size. For uniform salting, it is recommended to use a small-sized tomato of medium ripeness. Cherries are perfect. Overripe specimens are best used for juice for other preparations, for example, for or, and large sizes will go for.

For recipes using snow, garlic is used by passing it through a blender or garlic maker. But the best solution would be manual grinding, which does not cause turbidity of the brine. Although the taste of turbidity does not affect. Rather, it is purely aesthetic. If you don't care, you can cut down on manual labor.

Oh, I love to get a jar of bright tomatoes on a winter day or evening, boil potatoes, and enjoy yummy. Who is with me? Then we study the recipe and put it into action.

Ingredients for one liter jar:

• Cherry - 600 g
• Garlic - 1 tsp with a slide
• Allspice - 2 pcs.
• Vinegar 70% - 0.5 tsp
• Marinade per liter of water:
• Sugar - 3 tbsp.
• Salt - 1 tbsp.
• Mustard seeds - 0.5 tsp (optional)

We wash the jars with soda, sterilize over steam. Dip the lids in boiling water for 10 minutes.

Rinse the cherry and dry it on a towel.

We fill clean jars with tomatoes to the very top. First, in the area of ​​\u200b\u200bthe stalk, we make a puncture with a toothpick. This is necessary so that the skin does not burst.

Pour boiling water into jars, cover with a lid and leave for 10 minutes so that they warm up.

Let's prepare the marinade from the recipe list. A liter jar takes approximately 400-500 ml of water. If you have 3 liter jars filled, then take 1.5 liters of water.

Peel the garlic and wash it with water. Throw in a blender and grind.

Salt the water. We don't need her. Although you can use it to make a marinade. In this case, you need to measure it, add the right amount of spices and pour it back.

But we will go the other way. We fill the tomatoes with fresh marinade, put mustard, pepper and garlic on top and pour an incomplete teaspoon of vinegar. Roll up. Cool upside down under a blanket.

Pickled Tomatoes in the Snow - Encore Recipe

This recipe was shared by my mother-in-law. Once at a holiday, I tried her treat from seagulls. I like it. Since then, every year I prepare a batch of jars of dessert tomatoes for the winter, and everyone goes for an encore.

You will need:

• Tomatoes
• Garlic
• Vinegar 70%
• Marinade for 1.5 liters of water:
• 1 st. l. salt
• 100 g sugar

Cooking:

• We select tomatoes of the same size. We put in clean jars. We pre-pierce the raw material in the area of ​​\u200b\u200battachment to the branch.
• Grind the garlic with a knife manually or use devices to speed up the process. We throw 1 teaspoon with the top into each jar (if liter).
• Boil water with spices, pour into jars, strengthen on top with vinegar essence. An incomplete teaspoon will be enough or use citric acid (1 tsp)
• We put in the air grill for 10 minutes at a temperature of 180 degrees. Roll up.
• If you do not have it, then we use the data from the first recipe.

The most delicious canned tomatoes with garlic and grated horseradish

The appetizer is tasty and hearty. It is stored in a cold place, but will also withstand several months at room temperature. We don't keep it longer.

Ingredients:

• Tomatoes firm ripe (small) - 2.5 kg
• Horseradish (root) - 70 g
• Garlic (head) - 1 pc.
• Parsley greens - half a bunch
• Bulgarian sweet pepper - 2 pcs.

For the marinade

• Water - 1.25 l
• Rock salt (glass - 250 ml) - ¼ tbsp.
• Sugar - 0.5 tbsp.
  .
  Table vinegar 9% - 0.5 tbsp.

Cooking:

Parsley sprigs wash, dry, chop. Horseradish roots and garlic free from the skin.

Sweet pepper cut into slices (seeds removed)

Scroll garlic with horseradish roots, pepper and mix with parsley in a meat grinder.

Place the tomatoes in sterilized jars up to their shoulders. If the fruits are large, then cut in half, lay cut down. Add 1-2 tsp. spice mixes.

Boil the marinade for five minutes. Pour in the vinegar.

Pour tomatoes, cover with lids and sterilize in a water bath for 10-15 minutes.

Cork, cool under a warm object. Store in a cool place.

Video - canned tomatoes under the snow for the winter from Alla Kovalchuk

The video presents three types of preservation of tomatoes. Each with its own flair. There is with apples and with grapes. But if you are only interested in the option under the snow (spicy and spicy), feel free to scroll up to 11 minutes 40 seconds. Although I wouldn't be in a hurry. What if you like two other types of blanks.

A proven recipe for harvesting tomatoes with garlic without vinegar

Vinegar imparts sourness to the finished product and keeps the product from fermenting. But not everyone can use it due to various diseases. Citric acid will come to the rescue. For harvesting, jars of different sizes are suitable from small to 3 liter.

You will need:

• tomatoes
• Garlic
• For 1 liter of marinade:
• 100 g sugar
• 30 g salt

Cooking:

• We dismantled the tomatoes by size - you need to put the same in jars. If the fruits are large, then it is better to cut them in half.
• Put dill at the bottom of the jar, lay tomatoes.
• Pour boiling water, let stand under the lids for 5-10 minutes and drain.
• Once again, fill with a new portion of hot water. Drain it into a saucepan and prepare the marinade.
• Peel the garlic, chop it and put it in a jar at the rate of 1 liter 1 tsp. with top and 1 tsp. lemons.
• Pour in the marinade, roll up and cool upside down.

The recipes are very simple, and the result is savory, sweetish garlic-flavoured tomatoes.

I only tried tomatoes “under the snow” for the winter last year and I really, really liked their taste. Maybe it's all the garlic, but the tomatoes are so fragrant and delicious. I regret that I closed a few cans, this year I will close a lot more and I advise you.

Ingredients for a 3 liter jar:

• tomatoes;
• garlic - 1 tbsp topped with grated garlic.
• Marinade for 1.5 liters of water:
• salt - 1 tbsp;
• sugar - 100 grams;
• vinegar essence - 1 tsp

Tomatoes "under the snow" for the winter. Step by step recipe

1. Sterilize the jar in any way convenient for you. I do it the old fashioned way - over the steam.
2. We do not add any greens to the jar, only tomatoes (previously washed) and pour boiling water over them.
3. Separately, prepare the marinade by boiling water with sugar and salt.
4. Drain the water from the tomatoes into the sink when the marinade boils. Add grated garlic directly to the jar (can be chopped with a garlic press) and 1 tsp. essences, fill with marinade and immediately roll up the lids.
5. Turn the jars over onto the lids and wrap until completely cool for 1-2 days.

You can store these jars at room temperature. And you can not add the essence, then store in the cellar.

Have a good harvest, I hope you enjoy these tomatoes.

The recipe was shared by Maria Samokhina (our regular subscriber).

Today it is hardly possible to surprise experienced housewives with some unusual preparation of tomatoes.

With what only tomatoes are not preserved, and with sweet pepper, and with horseradish, and with basil, and even with honey. But the simplest proven recipe for tomatoes under the snow with garlic for the winter is one of the most popular, delicious and original options for preserving tomatoes. Even young and inexperienced hostesses can pamper their loved ones with such a preparation, since few products are required, and jars with tomatoes do not need to be sterilized.

Tomatoes canned in this way are incredibly tasty, and moderately spicy. The taste of garlic and vinegar is almost not felt, and the brine has a very pleasant taste. Tomatoes, for this type of preparation, it is necessary to choose strong, medium-sized. It is allowed to make a harvest from tomatoes that are not quite ripe, brown or greenish (but not green!). Tomatoes will then turn out sweet and sour.

Tomatoes in the snow with garlic for the winter: a classic recipe

The traditional recipe for tomatoes in the snow with garlic for the winter consists of a modest set of ingredients: tomatoes, salt, sugar, vinegar, tomatoes and garlic.

Why are tomatoes under the "snow"? Yes, because the white flakes of garlic cover the bright red fruits like the first snowball.

Products:

• tomatoes;
• two tablespoons of garlic.

• water - one and a half liters;
• salt - a quarter cup;
• sugar - half a glass;
• two tablespoons of 9% vinegar (you can use two teaspoons of 79% vinegar essence).

Attention! Ingredients are for a 3 liter jar

We prepare as follows:

1. put tomatoes in a jar;
2. pour boiling water;
3. leave for twenty minutes;
4. prepare the marinade: add salt and sugar to hot water, boil for five minutes;
5. drain the water from the tomatoes;
6. put chopped garlic on top of the tomatoes and pour in the vinegar;
7. pour the prepared marinade;
8. roll up.

Recipe Features:

• if garlic is passed through a garlic press, the brine will become cloudy. It is best to chop the garlic cloves with a knife or grate on a coarse grater;
• the approximate consumption of garlic per liter jar is one dessert spoon, and for a three-liter jar - 1.5 - 2 tablespoons;
• the traditional recipe for tomatoes under the "snow" does not include any seasonings and spices, but if you want to enhance the taste and aroma, you can add a currant leaf, greens or pepper.

Tomatoes under the snow with garlic for the winter: a recipe for a liter jar, without vinegar

If you have already tried tomatoes according to the traditional recipe, you can diversify the preparation somewhat by adding spices or herbs to your choice and taste. Tomatoes will be just as beautiful, but their taste will change. For flavor, you can add allspice, for the original taste of the workpiece, use basil in the recipe, for piquancy, add mustard or horseradish. And who does not like preservation with vinegar, you can replace it with citric acid. We offer you an excellent recipe for harvesting tomatoes under the snow for the winter in liter jars without vinegar - well, just yummy!

For five liter jars:

• medium-sized tomatoes - 4 kg;
• garlic - five tbsp. spoons;
• citric acid - five teaspoons;
• several sprigs of parsley;
• five umbrellas of dill;
• bay leaf five pieces.

• sugar - five tbsp. spoons;
• salt - three tbsp. spoons.

How to cook:

• put on the bottom of the jars: bay leaf, greens;
• place the tomatoes tightly on top of the seasonings;
• pour boiling water, leave for 15-20 minutes;
• drain and repeat the procedure again;
• put a spoonful of grated garlic on the tomatoes;
• prepare the marinade in the usual way (salt, sugar), let it boil for 5-7 minutes;
• pour and add a teaspoon of lemon;
• roll up.

Mustard tomatoes in the snow: recipe for 2 liter jars

For a two-liter jar of tomatoes, you need two tbsp. tablespoons minced garlic.

To prepare a marinade with a volume of one and a half liters, you need:

• half a glass of sugar;
• Art. a spoon with a slide of salt and the same amount of mustard powder;
• teaspoon of 70% vinegar essence.

Cooking mustard tomatoes in the snow for the winter according to a recipe for a 2 liter jar:

1. put the tomatoes in a jar;
2. pour hot water for 20 minutes;
3. drain and prepare the marinade: salt + sugar + mustard, boil for 7 minutes;
4. let the marinade cool slightly, and add vinegar essence;
5. pour tomatoes with brine and roll up with metal lids.

Attention! Boil the marinade over very low heat, as the mustard powder produces a very large foam.

Recipe for tomatoes in the snow with garlic in the original marinade

What ingredients to prepare:

• tomatoes - 3 kg;
• basil;
• allspice - 6 pcs.;
• garlic - two heads.

For filling:

• hot water - two to two and a half liters;
• salt - two tbsp. spoons;
• sugar - a little more than half a glass;
• vinegar 9% - a quarter cup.

Stages of preparation of harvesting tomatoes under the snow for the winter according to a recipe for 2 cans of 3 liters each:

1. put in each jar: pepper, a few sprigs of basil;
2. tomatoes and a spoonful of garlic gruel;
3. pour boiling water;
4. drain and prepare filling: salt + sugar;
5. let it boil for 3-6 minutes;
6. pour tomatoes, let stand for 5-7 minutes;
7. drain the marinade, put on fire and heat to 100 0 С;
8. cool slightly and add vinegar;
9. pour tomatoes, roll up.

A proven recipe for cherry tomatoes in the snow with garlic and allspice

The recipe is designed for 3 jars with a volume of one liter, so it is most convenient to close tiny fruits.

Products:

• cherry tomatoes - 3 kg;
• garlic - 4 heads;
• allspice;
• Bay leaf.

For three liter jars of marinade you will need:

• apple cider vinegar 6% - a little more than half a glass;
• salt - two tbsp. spoons;
• sugar - four tbsp. spoons

The recipe is proven, so we cook cherry tomatoes in the snow with garlic in the following sequence:

1. fill the jars with spices, tomatoes and put a spoonful of chopped garlic on top;
2. once pour boiling water;
3. then, marinade;
4. roll up.

Advice! In addition to the listed spices, you can add parsley or dill to the tomatoes, and also put a cherry or currant leaf on the bottom of the jar.

Spicy tomatoes under the snow for the winter: a recipe for a 3 liter jar

So, for a three-liter glass container you need:

• tomatoes - how much will fit in a jar;
• half a sweet pepper;
• 2 pcs. cloves;
• 3-4 peas of allspice;
• 5-6 garlic cloves;

For a 3 liter jar of tomatoes under the snow for the winter, according to the recipe, one and a half liters of marinade is used. To prepare it, we take:

• a quarter cup of salt;
• half a glass of sugar;
• one st. a spoonful of vinegar essence 70%

Prepare in the following way:

1. put tomatoes and seasonings in a jar;
2. pour boiling water, soak for 20 minutes;
3. drain;
4. salt the water, sugar and add to the tomatoes;
5. pour vinegar into a jar;
6. roll up.

for lovers of spicy, add a few pieces of hot pepper to each jar;

Do not cut the garlic too finely, otherwise the brine may become cloudy.

"Sugar" tomatoes under the snow: a recipe for a liter jar

The difference of this preparation is that the tomatoes are rolled in their own juice and have an unusually tasty sweetish-sour taste. It is convenient to cook such “sugar” tomatoes under the snow according to a recipe for a liter jar:

• tomatoes;
• Art. a spoonful of sugar;
• teaspoon of salt.

Cooking process:

1. cut the fruit into four or six parts (depending on size);
2. mix salt and sugar in a bowl;
3. prepare the garlic - peel and finely chop;
4. mix with salt and sugar;
5. shift the tomato slices with the prepared mixture;
6. close.

On a note!

Use the fruits you need large and juicy, so that they give juice.

Be sure to sterilize jars with ready-made tomatoes, otherwise, there is a possibility that the tomatoes will “ferment” and explode.

If the snack is not prepared in large quantities, then the jars can be closed with a nylon lid, let them stand at room temperature for a day or two, and then store in the refrigerator.

Tomatoes in the snow: a recipe for 3 liters

What could be tastier with a baked potato or chicken than homemade spicy tomatoes with garlic? Such tomatoes can be served not only for dinner in the family circle, they can also be put on the festive table as a snack.

It is unlikely that you will preserve one container for 3 liters, so the recipe for tomatoes in the snow is designed for two three-liter jars:

• tomatoes - three kilograms;
• garlic - grate or grind in a meat grinder - 2 tablespoons with a slide;
• 70% vinegar essence - 2 dessert spoons;

To prepare three liters of marinade:

salt - 2.5 tbsp. spoons;

sugar - 1 tbsp. spoon;

How we cook:

1. We tightly pack the washed tomatoes in sterilized jars.
2. Fill with hot water.
3. Preparing the marinade:

add salt, granulated sugar to a saucepan with water;

put on fire and let the marinade boil;

remove from heat and add garlic

1. Drain the water from the jars and pour over the marinade.
2. Add to each jar of vinegar essence.
3. Roll up, turn over and let cool.

Advice!

Canned tomatoes should be stored in a cool place. If there is no cellar or another refrigerator, then add one aspirin tablet to the canning jar. Then the jars can be stored in the pantry or in the kitchen in the closet, without fear that they will explode;

Be sure to turn the jars rolled up with metal lids upside down, cover with a thick, warm blanket, and leave to cool completely. What is it for?

• firstly, the marinade will soak the tomatoes very well;
• secondly, if the lid is not closed properly, it will start to leak, so it will need to be replaced with another one;

To prepare spicy tomatoes with garlic, instead of vinegar, use 70% vinegar essence - for a three-liter jar - one dessert spoon, and for a liter - an incomplete teaspoon.

Special tomatoes in the snow, canned with garlic and horseradish

Not quite the usual recipe for tomatoes under the "snow" is diversified by homemade preparations. Spicy and fragrant preservation will delight lovers of spicy snacks. As snow in this recipe for canned tomatoes, a mixture of garlic and horseradish root, grated on a coarse grater, or chopped in a blender, is used.

Required products:

• medium sized tomatoes;
• leaves of horseradish, currant;
• a few peas of hot pepper;
• chopped horseradish root and garlic - Art. spoon with a slide;
• vinegar essence 70% - a teaspoon.

Next, cook as usual: spices at the bottom of the jar, then tomatoes, top with a mixture of garlic and horseradish. Pour hot water for 15 minutes. Prepare the brine from a spoonful of salt and half a glass of sugar. Pour. Add essence. Roll up.

Attention! Products are designed for containers with a volume of three liters, and brine - for 1.5 liters of water. Do not forget that 70% essence, in the amount of one teaspoon, must be added to the tomatoes after they are already filled with marinade.

If all the jars are already rolled up, and the tomatoes and garlic remain, then prepare a quick tomato sauce, which can be served for dinner in the evening.

Spicy tomato-garlic sauce

Products, those that remained: tomatoes, garlic. What to do with them?

Make the perfect sauce! So, you need:

1. cut the tomatoes into pieces;
2. grind in a blender until smooth;
3. add the remaining garlic gruel;
4. salt to taste;
5. mix;
6. put into a clean glass container;
7. lower into the cellar, or other cool place;

You can take a sample in the evening.

remove the skin from the tomatoes, so the sauce will turn out more uniform!

if you like hot sauce, you can add a little black pepper;

pour one tablespoon of vegetable oil into a jar of sauce to prevent mold.

Basic conservation rules

In order for the workpiece not to explode and survive until winter, it is necessary to learn the important points of conservation.

1. Jars preparation:

• thoroughly wash glass containers and metal lids with baking soda;
• sterilize the jars (over steam, in the oven or in the microwave).

1. Preparing vegetables:

• choose strong, undamaged tomatoes, preferably medium in size;
• wash and lay out on a kitchen towel to dry;
• make several punctures with a match in the center of the fruit so that the skin of the tomatoes does not burst during the canning process.

1. Checking tightness:

• after rolling the lids, turn the jar upside down;
• if the brine leaks or air bubbles collect near the lid, roll the lid again with a seamer.

1. Cooldown:

• after seaming, turn the cans upside down;
• wrap with newspapers;
• cover from above with a large terry towel or an old wadded blanket and leave it like that for two or three days;
• move to a storage room.

Fantasize, experiment and surprise your family with incredibly tasty and original recipes for preparing tomatoes under the snow for the winter with garlic and various additives. Bon appetit!

Snow is called finely chopped cloves of garlic, which, when harvested, are rolled up with tomatoes. The shavings, as it were, powder the red fruits in the marinade, resembling snow flakes. The preparation is made with the addition of sweet or hot peppers, herbs, spicy spices and even apples, but the classic recipe is more popular than the rest. This is due to the ease of preparation and natural taste. Ripe canned tomatoes contain the pigment lycopene, the presence of which in the body prevents cancer.

First you need to sort the tomatoes by variety, size and degree of ripeness. You should not combine brown, pink, red and green in one jar. For each degree of ripening, marinades with different amounts of spicy ingredients are used.

• Fruit selection. For recipes with "snow", it is better to select fruits of medium maturity in small sizes. So that they do not burst, in place of the stalk, one puncture should be made with a wooden toothpick.
• Clear brine. The marinade will not become cloudy if finely chopped horseradish leaves or root are added to it.
• Spices. For home preservation, cooks recommend using coarse table salt and high-quality seasonings. Leaves of greenery before laying in jars must be checked for damage and rot - they can cause swelling of the lids.
• Container preparation. Sterilize carefully washed glass containers for at least ten minutes. The lids should be boiled for about five minutes immediately before rolling.
• Vinegar. It is advisable to use natural vinegar, but regular table vinegar will do. An alternative would be 70% vinegar essence.

Other natural products can also be used as a preservative. The table shows their name and quantity based on 1 liter of marinade.

Table - Natural preservatives for tomatoes

7 popular recipes

All recipes for tomatoes "in the snow" involve chopping garlic. You can prepare flakes with a blender, garlic cloves or grate cloves. Crushing the garlic too finely can give a cloudy residue in the jar, but the taste of the tomatoes will not be affected by this.

Classic variant

Peculiarities. For this blank, you do not need to use any spicy additives. The lack of sterilization facilitates the cooking process, however, pre-treatment of the container with steam will have to be done. The recipe is designed for a volume of 3 liters.

Components:

• dense tomatoes - up to 2 kg (depending on the size of the fruit);
• purified water - 1500 ml;
• sugar - 100 g;
• rock salt - 30 g;
• vinegar - 50 ml;
• garlic flakes - two large spoons with a slide.

Procurement order

1. Place vegetables carefully.
2. Fill completely with boiling water.
3. Wait 15-20 minutes.
4. Boil water in a separate container.
5. Add, stirring, sugar and salt.
6. Boil for two minutes - the marinade is ready, add vinegar at the end.
7. Drain the water.
8. Add garlic flakes to vegetables.
9. Pour hot marinade over.
10. Roll up tightly.

In the recipe, you can use less salt - so the vegetables will taste as fresh as possible.

without vinegar

Peculiarities. Being a good preservative, vinegar is strictly contraindicated for people with diseases of the digestive tract. Citric acid or vinegar essence can be an alternative. Using the last two ingredients will make the marinade taste much more tender, and the tomatoes will retain their natural shade. The recipe is calculated for 3 liters.

Components:

• tomatoes - up to 2 kg;
• grated garlic - two full large spoons;
• citric acid - one large spoon;
• salt - 50 g;
• granulated sugar - 200 g;
• dill - two umbrellas.

Procurement order

1. Place the dill at the bottom of the jar, then the vegetables.
2. Pour in boiling water for 20 minutes.
3. Drain the cooled water, boil with sugar and salt.
4. Pour lemon with garlic chips into a jar.
5. Pour in boiling brine and immediately screw on the lids.

mustard tomatoes

Peculiarities. A piquant taste will add dry mustard powder to the marinade. The recipe is for a liter jar.

Components:

• dense tomatoes - 0.5 kg;
• water - 0.5 l;
• chopped garlic cloves - a large spoon;
• dry mustard - a small spoon with a slide;
• granulated sugar - 50 g;
• table salt - a small spoon;
• vinegar - a large spoon.

Procurement order

1. Place the vegetables in a container and top up with boiling water for a quarter of an hour.
2. Drain the liquid into a saucepan.
3. Mix mustard, salt and sugar in water.
4. Boil five to seven minutes.
5. Let the marinade cool for two to three minutes before pouring in the vinegar.
6. Add chopped cloves.
7. Pour in brine and roll up immediately.

The marinade should be cooked on very low heat, as dry mustard foams too much.

With horseradish

Peculiarities. Spicy and fragrant pickles will delight lovers of spicy snacks. The "snow" in this recipe is a mixture of grated horseradish root and garlic. Horseradish will not let the marinade become very cloudy. The recipe is suitable for a three-liter container.

Components:

• fruits of medium tomatoes - about 1.5 kg;
• chopped garlic - a large spoon;
• grated horseradish root - a large spoon;
• granulated sugar - 100 g;
• salt - 20 g;
• vinegar essence - 15 ml;
• allspice - five peas;
• water - 1.5 l.

Procurement order

1. Put all the vegetables in a jar and pour boiling water for 15 minutes.
2. Prepare a separate marinade from water with sugar and salt.
3. Replace water in vegetables with marinade.
4. Add vinegar essence and roll up.

Sugar

Peculiarities. Vegetables canned in their own juice, have a sour-sweet taste. The recipe is also called "Lick Your Fingers". An excellent option for lovers of gourmet pickles. It is convenient to make a blank using liter jars. This volume indicates the number of ingredients.

Components:

• ripe tomatoes - 0.7-1 kg;
• granulated sugar - 20 g;
• salt - 5 g;
• grated garlic - a large spoon.

Procurement order

1. Cut fruits into slices.
2. Mix flavors in a container.
3. Lay the vegetables in layers in a jar, sprinkling with the mixture.
4. Close with lids.
5. Sterilize 15 minutes.

For cooking, use fully ripened juicy vegetables so that they release the juice as much as possible. Sterilization is required, otherwise seamings may ferment.

Pickled

Peculiarities. Can be prepared without sterilization and stored at room temperature. It is advisable to use small fruits, cherry tomatoes are ideal. The ingredients are based on one liter jar.

Components:

• cherry - 1 kg (how much will go in);
• granulated sugar - 40 g;
• salt - 20 g;
• vinegar - 5 ml;
• crushed cloves - one head;
• black pepper - five peas;
• horseradish - half a sheet;
• dill - two branches;
• bay leaf - one piece.

Procurement order

1. Dilute salt and sugar in 1 liter of boiling water - let it boil for two minutes.
2. At the bottom of a sterilized jar, put all the spices except garlic.
3. Place tomatoes on top.
4. Pour in the marinade.
5. After 15 minutes, pour the brine into a saucepan and bring to a boil.
6. Refill tomatoes.
7. After five minutes, drain and boil the brine again.
8. Add vinegar with garlic crumbs to the jar.
9. Pour a third time with marinade.
10. Roll up tightly with lids.

Greens with pepper

Peculiarities. This is a real "hit" of the everyday table. A savory snack can be served by seasoning with fragrant vegetable oil.

Components:

• green tomatoes - about 2 kg;
• sweet pepper - five medium pieces;
• hot pepper - one pod;
• chopped garlic - one glass;
• garlic, sliced ​​\u200b\u200bin plates - one head;
• dry mustard - 15 g;
• black pepper - five to seven peas;
• granulated sugar - 200 g;
• table salt - 100 g;
• vinegar essence - 50 ml;
• water - 2 l.

Procurement order

1. Grind hot and sweet pepper through a meat grinder or chop in a blender.
2. Cut tomato fruits in half.
3. In each "pocket" put the filling of peppers and two slices of garlic.
4. Place tomatoes in jars.
5. Add mustard, peppercorns and grated garlic.
6. Boil water, add salt and sugar according to the recipe.
7. Remove from heat, add vinegar essence.
8. Pour filled jars with marinade.
9. Sterilize for at least 20 minutes.
10. Roll up lids.

For more spiciness when laying vegetables, you can add a third of the chili pepper, peeled from seeds, to the jar.

Spins should be kept in a cool place - a basement or refrigerator. If the storage of the blanks is planned in a kitchen cabinet or pantry, it is recommended to put one tablet of Aspirin in the jar during the preservation process, thus ensuring the safety of the blank at a higher temperature. After rolling, the jars must be turned upside down and wrapped in a warm blanket until completely cooled. This method will help determine the tightness of the lids and allow the marinade to quickly saturate the tomatoes with a spicy taste.

Maybe not everyone has heard this name, but it is easily explained. The garlic used for such harvesting is finely chopped and used in large quantities, due to which the tomatoes in the jar look as if powdered with snow mass. Tomatoes prepared according to this recipe not only look spectacular, but are also very tasty and extremely healthy. After all, the benefits of garlic are undeniable and proven many times.

So that jars with blanks do not explode and are well stored all winter, you need to carefully prepare the dishes and select high-quality ingredients. Glass jars must first be washed with soda and sterilized in any convenient way - in the microwave, steamed, in the oven. Metal lids should also be sterilized. They need to be held before sealing for 2-3 minutes in boiling water.

When selecting tomatoes, it is desirable to choose firm fruits of medium size without damage. They may be slightly unripe, brown, but it is not recommended to use green tomatoes for harvesting. Vegetables are washed under running water and laid out on the table, spreading a towel to dry them.

The same is done with garlic, after peeling it from the husk. At the next stage, its slices are crushed in a blender, grated or cut with a knife. A garlic crusher should not be used - garlic passed through it will make the marinade cloudy. According to the classic recipe, additional seasonings are not required, but lovers of spices and herbs can add pepper, currant leaf or any greens if desired.

On a note! Before putting the tomatoes in a jar, they are pierced with a toothpick in several places so that the skin does not burst when pouring the marinade.

The best recipes for tomatoes in the snow with garlic with photos

There are different recipes for this blank using different ingredients. For example, people with diseases of the gastrointestinal tract are not very suitable for preservation with vinegar, so there is a way to cook a tomato under the snow without using acetic acid.

Someone wants to get a product with a sharper taste, for this additional additives are used. Some summer residents distribute a tried and tested recipe, which, from their point of view, seems to be the most delicious. By the way, tomatoes under the snow do not have a pronounced garlic flavor. The brine is moderately spicy and pleasant to the taste.

If you do not use vinegar in the recipe, you can replace it with citric acid. It will not be possible to completely do without an acidifying ingredient - it extends the shelf life of the blanks, inhibits the development of microflora and mold. To prepare the blank according to this recipe for 5 liter jars, you will need:

• 4 kg ripe tomatoes:
• 5 st. l. chopped garlic;
• 5 tsp citric acid;
• chopped parsley;
• dill umbrellas;
• Bay leaf.

Pour tomatoes with 3 liters of marinade. To prepare it, you need 3 tbsp. salt and 5 tbsp. granulated sugar.

At the bottom of each jar is placed 1 bay leaf and a dill umbrella, a little parsley. Then the tomatoes are carefully laid, trying not to crush them, but at the same time leaving as little space as possible between them. At the next stage, the jars are poured with boiling water and allowed to stand for 15-20 minutes. Then repeat the procedure again.

Place a tablespoon of grated garlic on top of the tomatoes. After that, the jars of tomatoes are poured to the top with a marinade of water, salt and sugar (boil for 5-7 minutes), adding 1 tsp to each of them. lemon powder and roll up.

To make spicy tomatoes in a large container for the whole family, use 3-liter jars. This recipe is suitable for summer residents who have harvested a good crop of tomatoes that require immediate processing. The order of preparation of the workpiece will be as follows:

• tomatoes are tightly packed in a jar, how much will fit;
• add half of the bell pepper, cut into slices;
• throw 3-4 peas of allspice;
• put 2 pcs. cloves;
• sprinkle tomatoes with chopped garlic (5-6 teeth);
• pour boiling water.

Let the tomatoes stand for 20 minutes. Marinade for a 3-liter jar of tomatoes under the snow is prepared from 1.5 liters of water, 3 tbsp. l. salt and 4 tbsp. l. Sahara. Actually, that's how much water goes into a 3-liter container filled with tomatoes. It is simply poured from a jar into a saucepan, put on fire, brought to a boil, after adding salt and sugar according to the recipe, and boiled for 5 minutes. Ready marinade pour tomatoes with garlic, then add 1 tbsp. l. 70% vinegar essence and roll up.

For a change, try the recipe for sugar tomatoes under the snow in a liter jar. Its main difference is that they use fleshy juicy and ripe tomatoes, cut into pieces. Tomatoes are canned in their own juice and have a pleasant sweet and sour taste. It is pleasant to open such a jar in winter on a frosty day and eat the workpiece with the family for 1-2 times. In addition to tomato, garlic, salt and sugar, nothing else is used in the recipe. For one liter jar you will need:

• tomatoes;
• a head of garlic;
• 1 st. l. granulated sugar;
• 1 tsp heaping salt.

Salt should be taken ordinary, rock - the cheapest. Before putting the tomatoes in a jar, they are cut into large pieces. Finely chop the garlic with a knife and mix it with salt and sugar. Tomatoes are placed in sterilized jars, sprinkled with garlic mass. Vinegar is not used for this recipe. Banks are rolled up and sterilized for 15 minutes in boiling water.

On a note! If you plan to eat the workpiece in the near future, you can not sterilize it, but close it with a polyethylene lid and store it in the refrigerator until serving.

If you want more flavor rather than spiciness, you can put mustard seeds and allspice in the blank. Garlic per 1.5-liter jar consumes 1 dessert spoon. For the marinade, salt, sugar and table vinegar are used. Each jar will take about 750 ml of marinade. Its total amount is calculated based on the number of cans. Put on 750 ml of water you will need:

• 1 st. l. salt without a slide;
• 2 tbsp. l. Sahara;
• dessert spoon of 9% vinegar.

In sterilized jars, chopped tomatoes (preferably medium-sized ones) are laid out, 1 tsp is added to each. mustard seeds, 2 peppercorns and minced garlic. Then pour the container with boiling water, cover with lids and leave to warm up for 15 minutes, and then drain. During this time, marinade is prepared on the stove, which is then filled to the top with each jar, and rolled up with a typewriter. Vinegar should be poured into the marinade after the fire is turned off.

Advice! In order for the garlic to be evenly distributed over the jar, it should be twisted by weight in different directions, holding it at an angle, after the lid is hermetically closed.

This recipe is on the list of favorite blanks for many housewives. There is nothing unusual in its composition, but the tomatoes turn out just the way that you lick your fingers. It is best to use small tomatoes, perfect cherry tomatoes. The recipe is given for a 1 liter jar. Opened - and quickly ate! Very comfortably. To prepare for such a volume, you will need the following products:

• 500 g of small tomatoes;
• 1 st. l. chopped garlic;
• 1 st. l. granulated sugar with a slide;
• 0.5 dessert spoon of salt;
• 1 dessert spoon of 9% vinegar.

On tomatoes, 1 puncture is made in the area of ​​\u200b\u200bthe stalk and placed in a clean, sterilized jar. Pour boiling water over the container and let it warm up for 15 minutes. During this time, a marinade is prepared based on 0.5 liters of purified water. Add a measured amount of salt and sugar to the pan, let it boil for 1 minute, and after turning it off, pour in the vinegar. Boiling water is drained from the jar, chopped garlic is laid out and immediately poured with cooked marinade and the lid is screwed on. Each cooked jar should be shaken slightly so that the garlic is distributed over the voids.

In this recipe, the role of snow is played not only by chopped garlic, but also by grated horseradish root. The workpiece turns out to be vigorous in taste, perfectly stored and does not become cloudy. The recipe is intended for 3-liter jars, if you make a blank in a container of a smaller volume, the amount of ingredients is reduced proportionally. To prepare a tomato in the snow is taken:

• about 1.5 kg of tomatoes;
• 1 st. l. grated horseradish and garlic;
• 100 g of sugar;
• 20 g of salt;
• 1 st. l. vinegar essence;
• 5 peas of allspice;
• 1.5 liters of water.

Put all the vegetables and spices in a jar, pour boiling water over it and soak for 20 minutes. During this time, prepare the marinade from water, salt and sugar. Then you should replace the boiling water with marinade, pour vinegar essence into the jar and roll it up.

Tomatoes in the snow for the winter with garlic Insanely delicious Tomatoes for the winter: video

After the jars are hermetically sealed with lids, it is recommended to turn them upside down and observe if any of them are leaking. If the marinade oozes out from under the lid, the jar needs to be twisted a little more. Hot blanks are covered with a thick blanket or an old blanket and kept wrapped for 2 days. After that, the preservation of tomatoes under the snow can be stored at room temperature.