Tomatoes in a snowdrift recipe. Tomatoes "in the snow" with garlic, a delicious preparation for the winter - a step by step recipe

History is silent about when and to whom it occurred to preserve tomatoes with crushed garlic cloves. However, today this method of canning is one of the most popular. And is it amazing? The appetizer is just amazing! It comes out exactly spicy and spicy (in the good sense of the word), fragrant and juicy. The conservation looks very unusual (there will be something to surprise the neighbor), but it is not done harder than scrambled eggs. To prepare delicious tomatoes in the "snow" with garlic for the future (for the winter), you do not need the precision and precision of atomic clocks. Here's 2 simple prescription. Choose!

Tomatoes under garlic "snow" in mustard marinade

Ingredients:

To the bank:

Marinade:

Exit: 1 liter jar.

How to prepare “snow-covered” tomatoes marinated with garlic and mustard for the winter:

Of course, it is not forbidden to preserve such tomatoes in larger containers. In two- and three-liter containers, it is necessary to take the ingredients twice and three times, respectively. Marinade I always cook a little more than necessary. The exact amount is difficult to calculate, it depends on the size of the tomato. Clean jars of suitable size with baking soda. Dry. Put spices on the bottom - dill inflorescence, allspice. In addition to the above, you can use other spices: Bay leaf, cloves, as well as leaves of cherries, currants, horseradish.
Choose strong, but ripe tomatoes. It is advisable to take fruits of a small size, they will fit more tightly in jars.
cook mustard marinade. Pour salt, sugar and mustard (in powder or grains) into the pan. Fill with cold filtered water. Put on a small fire. While stirring, bring to a boil. Don't stir too much, as the mustard will create a lot of foam.
While the marinade boils, peel the garlic. Grind it with a knife or squeeze through a press. Divide among jars of tomatoes.
Remove the finished marinade from the heat. Pour in the vinegar. Stir. Pour hot liquid over tomatoes. Cover with dry sterile lids. Sterilize in large saucepan with boiling water. Approximate time: 10 minutes - for liter containers, 15 - for two-liter containers, 20 - for three-liter containers. Roll up the machine. I sealed the twist-offs with screw caps. Such a blank also perfectly transferred storage.
Flip the can to make sure there are no leaks. Return to normal position after 5-7 minutes. Wrap up. Cool completely.
We tried the first portion of tomatoes in garlic "snow" without waiting for winter, about 3 weeks after blockage. The snack turned out great. Juicy tomatoes absorbed the spices. And after a few months, the taste became even more intense, moderately spicy and pleasant.

Tomatoes "In the snow" without sterilization for the winter

Required products:

It turns out: 1 liter of preservation.

Step by step recipe with photo:

Apart from great taste, the beauty of this blank for me personally is expressed in seaming without sterilization. It is enough to wash the jars well. At the same time, use the good old soda, and not modern detergent. And pour boiling water over the jars several times. To maximize the usefulness of filling the space in the container, use small tomatoes. There should be no damage, signs of rot, spots on the skin. Wash the selected fruits. Make several punctures around the place for attaching the stalk with a toothpick.
Place the prepared tomatoes in clean jars. Try not to press them too hard, so as not to deform. Boil clean water. Pour in the tomatoes. Cover with clean lids. Wait about 15 minutes until the water cools down a bit (to a temperature of about 40-45 degrees). Drain the liquid back into the saucepan. Add sugar and salt. Put on medium heat.
Grind the garlic cloves with a press, grate on a fine grater or finely chop with a knife. Put the garlic on top of the tomatoes.
Pour in an incomplete spoonful of vinegar.
Bring the brine to a boil. Take it off the fire. Immediately pour into the container with the workpiece.
Stopper. Be sure to check the tightness of the closure by turning the preservation upside down. If a leak is found, remove the covers, boil the brine again and repeat the seaming. Wrap normally closed jars. After a few days, when the tomatoes in the fragrant "snow" of garlic cool down, put them away before winter in a safe place for storage - a cellar or pantry.
You can try in a month. But it's better to wait for the cold weather.

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 pepper, greenery, 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 medium degree maturity of small size. 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 chefs 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.

Others can be used as a preservative. natural products. 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 cloudy sediment at the bank, however taste qualities 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-processing ferry containers 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 hill.

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 good preservative, vinegar is strictly contraindicated for people with diseases digestive tract. An alternative could be lemon acid or vinegar essence. 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. Piquant taste will give the addition of dry marinade mustard powder. 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 hot snacks. The "snow" in this recipe is a mixture grated root horseradish 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 are preserved in own juice have a sweet and sour taste. The recipe is also called "Lick Your Fingers". Great 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 everyday table. Savory appetizer can be served 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. spicy and Bell pepper grind 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 blanks are planned to be stored in a cupboard or pantry, it is recommended to put one Aspirin tablet in the jar during the preservation process, thus ensuring the safety of the blank for more high 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.

It would seem that you can think of something else in the process of preserving tomatoes. But we found a very original recipe delicious preparations - tomatoes with garlic for the winter "in the snow". One name is already intriguing. Imagine how surprised your guests will be when you offer them to taste such a miracle of conservation. And believe me, they will be satisfied, and even ask for a recipe at the exit.

"Tomatoes in the snow" with garlic for the winter. Required Ingredients

I would like to note right away that this recipe has a number of significant advantages. Firstly, you can take absolutely any tomatoes for canning. It can be fleshy "giants" or small and neat cherry tomatoes. Even the super juicy bull heart» can be used to prepare "Tomatoes in the Snow" with garlic for the winter.

Secondly, this recipe allows you to vary the taste. If you add a little more "snow", then the tomatoes will have a more pronounced garlic taste. If you like sweeter tomatoes, then we leave the garlic symbolically (for beauty), and add a little more sugar.

• 550-650 grams of tomatoes.
• Mustard seed - half a teaspoon.
• Black pepper - to your taste.
• Minced garlic (for fine grater) - 2-3 teaspoons with a slide.
• 0.5 tsp 70% vinegar.
• Sugar - 4 tbsp. spoons (for marinade)
• Salt - 1 tablespoon (for marinade).

Tomato preparation process

Before starting the process of preserving any tomatoes, they should be properly prepared for this procedure. Like any other, tomatoes "under the snow" with garlic for the winter should not burst in the process of adding boiling water to the jar. To prevent this, the skin of vegetables must be turned into a "colander". We pierce with a toothpick or a very thin knife in the place where the stalk was. Thanks to this hole, the tomato skin will not burst or crack, and the vegetables themselves will retain their beautiful and appetizing appearance inside the jar.

If you decide to use cherry tomatoes, then you should not cut them. Larger fruits can be cut into two halves. You should not worry that non-whole tomatoes will give the wrong color to the marinade, the wrong taste in general, or ruin the “snowy” picture.

Jars preparation

It is very important when you close for the winter to properly prepare glass container. Banks not only must be thoroughly washed (preferably using baking soda), but also well sterilized over steam. You can also sterilize jars in the oven or in the microwave.

When it comes to lids, there are several options. Tin lids should be warmed up for about a minute. hot water. But the iron screw ones are not afraid of boiling water, because there are no rubber elements inside them. In any case, we are not lazy and we necessarily process (sterilize) the covers.

Cooking process

So, for the "Tomatoes in the Snow" with garlic for the winter, we have already prepared everything you need: the tomatoes are washed and pierced, the jars are sterilized, the garlic is grated on a fine grater, the spices are waiting for their turn on the sidelines. We put the tomatoes in the jar so that they take up 2/3 of the volume. Fill them with boiling water and leave to warm up for ten to fifteen minutes. Then pour the water into the pan in which it will be cooked

Marinade

Add to water required amount salt and sugar. Mix thoroughly. When the marinade boils, add bay leaf, a couple of black peppercorns, coriander (optional).

It is very important to give the marinade time so that the sediment from the salt settles below. Try to never let it get into jars. It is better to add a little initially more water so that during the pouring process you can leave a little marinade with sediment at the bottom of the pan.

canning

Put a spoonful of chopped garlic in a jar of tomatoes. Fill with marinade and pour half a teaspoon of vinegar just before closing the jar. Roll up with a key and tin lids. Turn the jar over and leave it in this position until it cools completely.

If at first it seems to you that the marinade turned out to be too cloudy, know that your fears are in vain. When the garlic finally sinks to the bottom of the jar, the marinade will become transparent, like a tear. And for spectacular presentation on the table, on the contrary, shake the jar. A fan of white "snow" flakes will immediately rise up and begin to braid each tomato slice.

Pros and cons of tomato blanks

Recipes for "Tomatoes in the Snow" are always discussed. There are a lot of opinions about the beauty and effectiveness, as well as about the taste of tomatoes, circulating on the Web. Someone at first sight takes garlic for mold and at first refuses to even try the blanks. But after people discover amazing delicious marinade when garlic suddenly turns out to be not nasty muck, but very tasty aromatic additive to tomatoes, then guests from the snack, as they say, cannot be pulled by the ears.

Apart from unusual look And good taste, tomatoes for the winter "with snow", the recipe of which we are discussing today, has another significant advantage. Due to the fact that they are cooked very quickly (with just one filling), the tomatoes inside the jar retain all their useful material and vitamins. And the aroma from these tomatoes comes from the real - summer.

Huge bonus this recipe also in the fact that there is no a large number ingredients. Does not require the process of preparation and use of sterilization of jars with finished products. This is a significant savings in time and effort. Even an inexperienced hostess who is just starting her difficult path of culinary mastery will cope with such conservation. Bon appetit!

The habit of Russian housewives to harvest canned vegetables for the winter is due to the climatic conditions of the country.

Price fresh vegetables in winter, which are imported from southern countries, rolls over, so it is customary to engage in harvesting in the summer.

How nice it is to open a jar of canned tomatoes with your own hands.

In addition, vegetables rolled up in jars are rich in fiber, which is so necessary for our body in the winter.

Let's cook delicious tomatoes "in the snow" with garlic for the winter.

Classic recipe

Of course, there can be no snow in the middle of the summer in banks, we will replace it with the main fighter against viruses and colds- garlic.

Cooking tomatoes "in the snow" classic recipe carried out in a three-liter container. The recipe consists of the main components - these are tomatoes and marinade.

Ingredients:

• Medium sized tomatoes or cherry tomatoes.

Ingredients for the marinade for one 3 liter jar:

• 1.5 liters of water;
• 100 grams of sugar;
• 1 st. spoons of salt;
• 2 heads of garlic;
• 3 art. tablespoons of vinegar (preferably 9 percent).

Marinade preparation process:

1. Pour sugar into boiling water, stir;
2. Add salt;
3. Let it boil for a couple of minutes.

Now we will describe the direct preparation of tomatoes "in the snow" with garlic for the winter.

We wash the vegetables thoroughly until the contaminants are completely removed, then we put them tightly in sterilized jars.

When laying, try not to press them down. Pour boiling water over and cover with a lid so that the tomatoes have the opportunity to steam.

Cooking "snow", which is the main component of the recipe. Remove skin from garlic cloves and mince. Grinding methods can be different, you can use both a blender and a garlic press. The measure of crumbling will determine the size of the "future snow".

Rolling up tin lid, turn the jar upside down and cover with a warm blanket. Do not remove from under the blanket until completely cooled.

Tomatoes "under the snow" with garlic without vinegar for the winter

The vinegar used for the marinade gives the vegetables a specific "sour" taste and smell.

It also fights bacteria that grow rapidly in a favorable environment, thus prolonging their life.

But what about people who have diseases of the gastrointestinal tract?

Vinegar substitutes can be products such as citric acid or essence.

Ingredients per liter jar for harvesting:

• small tomatoes;
• 2 heads of garlic;
• 0.5 tsp citric acid;
• Dill.

Marinade Ingredients:

• 1 tablespoon of salt;
• 100 gr sugar.

The process of preparing tomatoes “under the snow” with garlic without vinegar for the winter is not very complicated, the main thing is to follow the recipe.

To the bottom liter cans put a few sprigs of dill. Then put small tomatoes in a container. Pour in boiling water and leave to infuse for a few minutes. Drain and pour boiling water a second time, again for a few minutes.

On the "second water" the marinade will be prepared, so we drain the water into the pan. Add salt and sugar, leave to boil for a few minutes.

Pour chopped garlic and citric acid into each jar of steamed tomatoes. Pour in the boiling marinade. We roll up the lid, turn it upside down and cover with a warm blanket. Leave the jars under the blanket until completely cooled.

1. So that the tomatoes “under the snow” do not burst, before putting them in jars, pierce each little thing with a toothpick in the place where the stalk was located;
2. So that the brine does not become cloudy, add the leaves of finely chopped horseradish, then the brine will remain transparent;
3. To preserve vegetables, it is better to use coarse salt;
4. Replacing vinegar with aspirin is a bad option. Product chemical composition V large doses unhealthy;
5. signs good vinegar is the vinegar prepared natural ingredients. Precipitation at the bottom of the bottle - proof natural composition. Shelf life should not exceed 4 years. In a glass container, vinegar retains its taste better. Usually concentration natural vinegar does not exceed 4-6 percent.

Crispy ones are cooked very quickly if you follow the recipes and tips of experienced chefs.

Not sure how to freeze zucchini for the winter? We will show you the most popular and affordable ways.

It turns out that jam can be not only tasty, but also beautiful. Yes, for example transparent jam from apple slices satisfies not only taste buds, but also brings aesthetic pleasure! And good luck to you, dear hostesses!

Using citric acid, tomatoes retain their original color and are more tender than with vinegar.

From a health point of view, citric acid is less irritating to the gastric mucosa, which allows consumption a small amount pickles for people with gastrointestinal diseases.

Now that such a variety of canning concentrates have been discovered, instead of table vinegar, you can use:

• Concentrated apple, wine, grape, raspberry vinegar;
• Juice or berries of red currant, cranberry, lingonberry (200 ml of juice per liter of brine);
• Sorrel (100 gr per liter jar);
• Sour apples (2 pieces per jar).

Delicious tomatoes "in the snow" with garlic and bon appetit!

To cook tomatoes “in the snow” with garlic for the winter according to the classic recipe, you should prepare a glass container with a capacity of at least 3 liters. If the marinade is done correctly, then prepared vegetables are sweet, with elastic tender pulp and an appetite-stimulating aroma of garlic.

You need to choose tomatoes for canning carefully: the same size, without spots, signs of damage. All tomatoes should be ripe, but not overripe. They should be washed thoroughly beforehand. cold water with a soft sponge.

Varieties with a thick skin (Cream), do not pierce, but cut crosswise from the side of the stalk. This will provide the vegetable with maximum juiciness, and the skin will be removed from it quickly and accurately, which is important when serving treats to the table. Tomatoes under the snow for the winter can also be prepared from the Cherry variety. Delicious little canned tomatoes used as independent snack and as a decoration for other dishes.

Harvesting tomatoes for the winter begins with the selection of fruits and the preparation of containers. All used utensils must be thoroughly washed and steam sterilized using a special nozzle with holes. Depending on the capacity of the container, the sterilization time is from 5 to 10 minutes. Ready banks leave to cool, and only then fill with prepared ingredients. Lids used for canning should also be boiled for about 5 minutes just before the seaming process.

The proposed proven recipe is designed for 1.5 liters of finished marinade. It is quite possible to adjust it to your own taste. For this purpose, in addition to garlic, additional spices are used. Coriander and mustard seeds, whole cloves, basil sprig, bay leaf go well with sweet pickled tomatoes.

Taste Info Tomatoes for the winter

Ingredients

• Tomatoes are ripe red or orange;
• Fresh garlic - 2 large heads;
• Fresh parsley - 2-4 sprigs;
• Filtered water - 1.5 l;
• 9% table vinegar- 7 tablespoons;
• Sugar - 150 g;
• Salt rock table - 1.5 tablespoons;
• Black peppercorns - 20 pcs.

How to cook pickled tomatoes with garlic under the snow for the winter

For those who do not have a special lid for sterilizing jars, you can use the usual boiling of the container in water. After that, the containers should be dried by putting them upside down on a clean kitchen towel.

First of all, several peas of black pepper and sprigs of washed parsley, preferably with inflorescences, are lowered into the prepared dishes.

Selected and washed tomatoes are dried and pierced with a thick needle in the center of the stem. To make pickled tomatoes both tasty and beautiful, it is important to use fruits of a similar shape: oblong, round, oval.

Carefully, so as not to damage, the tomatoes are rammed into jars up to the very neck.

Boil clean water in a saucepan. boiling water immediately pour tomatoes in jars, which are immediately covered with boiled lids. Such a hot “bath” is aged for no longer than a quarter of an hour.

Strong, selected garlic is peeled, washed, rubbed on a grater with small divisions. Such a "snowball" is taken from the calculation: 2 tablespoons per 1 three-liter jar.

After 15 minutes, the cooled water is drained from the cans back into the pan. Now salt and sugar are added here. The marinade is being cooked. When the spices are dissolved, the entire volume of vinegar is poured into the liquid and the pan is removed from the stove.

Garlic and other spices are laid out in jars with tomatoes.

Tomatoes are poured with marinade.

At this stage, rolling is carried out. Depending on the type of lids, various special machines can be used for this purpose. After the end of the procedure, the jars should be turned upside down and wrapped in a warm blanket.

When the canned tomatoes have cooled completely, they are transferred to a dark cool place for long term storage.