Recipes for sweet pickled tomatoes. Classic sweet tomatoes with dried cloves

Dear friends, today I want to invite you to cook sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. This preparation is relatively new for me: a recipe for sweet pickled tomatoes for the winter was shared with me at work a year ago.

You know how it happens: everyone tries to bring something interesting - to show off to colleagues. That's how my colleague decided to surprise us with delicious sweet pickled tomatoes for the winter. And she did it: everyone, including me, asked for the recipe for this wonderful preservation.

The cooking process involves a triple filling of vegetables, without sterilization. And the company of tomatoes is, in addition to numerous spices, bell pepper: there is not much of it, but it contributes to the overall taste of the workpiece. The recipe itself is completely simple and relatively quick, and the result, believe me, is simply excellent!

Well, I convinced you - do we pickle sweet tomatoes for the winter together? Let's go to the kitchen then!

Ingredients for 1 liter jar:

• 0.5 kg tomato - cream;
• 3-5 peas of allspice;
• 3-5 cloves;
• 2-3 cloves of garlic;
• 0.5 medium-sized bell pepper;
• 1-2 cm ringlet hot pepper;
• 0.5 small dill umbrella;
• 2 tablespoons 9% vinegar.

Marinade

• 1 liter of water;
• 4 tablespoons of sugar;
• 2 tablespoons of salt.

* The number of tomatoes per 1 jar is quite approximate, depending on the size of the tomatoes and their arrangement in jars.

How to close sweet pickled tomatoes for the winter:

For canning, we select medium-sized tomatoes, such as "cream", dense, not overripe, without damage and bruises. We wash the bell pepper, cut it in half lengthwise. We remove the stalk, seeds and partitions. Rinse again to remove any remaining seeds. Cut each half of the pepper into 2-3 parts.

At the bottom of pre-sterilized jars we put allspice, cloves, garlic, dill, bell pepper and hot peppers.

We spread the tomatoes on top, trying to distribute them so that there is less empty space between them.

We put another piece of bell pepper and dill on the tomatoes.

Fill each jar with boiling water. For 1 liter jar it will take a little less than half a liter of boiling water.

We cover the jars with tomatoes with boiled lids and wrap them up. We leave for 15 minutes. After 10 minutes, we put the second portion of water to boil, since we will pour boiling water over the tomatoes again.

Then in a separate pan Drain the water from the tomato, and immediately fill the jars with tomatoes with boiling water. Banks are also wrapped and kept for another 10 minutes.

During this time, we prepare the marinade: bring the water drained from the cans to a boil, add sugar and salt. You may need some water up to one liter. Stirring, cook until the crystals are completely dissolved.

After 10 minutes of aging, drain the water from the cans of tomatoes. Pour vinegar into each jar and pour boiling marinade over.

We immediately seal the jars hermetically, turn them upside down and soak until completely cooled.

Love pickled tomatoes, but still don't know what is the best recipe? Here you can finally make your choice. The recipes provided below have been tested repeatedly and, if you follow all the tips, the preservation will be perfectly preserved, will not explode or become cloudy.

Pickled tomatoes without sterilization

If sterilization scares you or is not possible to do it, then this recipe is perfect for you. Tomatoes prepared in this way come out fragrant, spicy, quite a bit spicy.

Spin Ingredients:

• tomatoes - about a kilogram;
• bay leaves - 3 pcs.;
• dill (preferably umbrellas) - 4 pcs.;
• black and allspice peas - 5-8 pcs.;
• garlic cloves - 2-4 pcs.

Brine Ingredients:

• sugar - 1-2 tbsp. l.;
• salt - 1-2 tbsp. l.;
• water - about 1.5-2 liters .;
• vinegar 9% - 1-1.5 tbsp. l.

Cooking time - 35-40 minutes.

Cooking:

• Prepare food. Tomatoes must be washed and left for about 30-50 minutes in a separate bowl filled with water room temperature. Dill umbrellas also need to be washed and placed in water for 20-25 minutes.
• Since we make pickled tomatoes without sterilization, it is necessary to clean the jars with great care. To do this, use a hard sponge and soda. Next, scald the jar boiling water and place for some time on a special cover over the steam.
• Put a small bowl of water on the fire and put the tin lids in it for seaming.
• Place peppercorns, dill umbrellas, bay leaves, garlic cloves on the bottom of the container.
• Next, fill the container. Lay out according to a certain technology - put large tomatoes down, and small ones up. It is advisable to lay more tightly, but do not put much pressure on them - because of this, they may burst.
• Pour boiling water over the tomatoes, then cover with a lid and leave to steam for 7-10 minutes.

If your tomatoes burst when pouring boiling water, then this may be due to a thin skin - try to sort them out in advance, choosing denser ones. Great for conservation suitable variety"cream".

• Drain the water from the jars into a separate saucepan. For convenience, purchase a special cover with holes or, alternatively, make it yourself.
• Add sugar, salt and vinegar to the drained water from the jars. Put on a strong fire. Stir until they are completely dissolved.
• Pour the finished marinade into the tomatoes and tightly twist metal lids using a special device.
• Finally, put the jars on the lid and wrap them tightly with a blanket. So, they need to be left alone for 5-7 hours or until they are completely cooled.

It is necessary to keep preservation in a dry, cool area.

Pickled tomatoes in liter jars

Undoubtedly the most reliable and familiar recipe for many nations remains the classic way.

Spin Ingredients:

• tomatoes (dense ones are best) - 1-3 kg;
• onion - 1 pc.;
• parsley - 1 bunch;
• garlic - 2 cloves;
• allspice and black pepper - 7-9 peas each;
• Bay leaf- 1-3 pcs.

Marinade Ingredients:

• sugar -3 tbsp. l.;
• salt - 1 tbsp. l.;
• water - 1 l;
• vinegar 9% - 50-80 ml;
• bay leaf - 2 pcs.;
• black peppercorns - 2-3 peas.

Cooking time - 1 hour.

Cooking:

• First of all, sterilize containers for preservation. Since the jars are small in size, this can be done using the oven. Put in an unheated oven and turn on 200 degrees. After 20-25 minutes they can be removed. Lids can simply be boiled in water.
• Next, cut the onion into rings and throw it into a container, send a sprig of parsley, a bay leaf and a couple of peppercorns with a clove of garlic there.
• Sort through the tomatoes. Ideally, you should leave the most ripe, without any defects and not with a thin skin. After that, tightly place them in a jar. On top, you can add onions again. Pour over hot water and let it warm up.

To prevent the jar from bursting at the first infusion of boiling water, pour boiling water into the center of the tomatoes.

• Pour water into a separate bowl. You can calculate how much water you need in a ratio of 2: 1. Let's say you got 6 filled jars, then you need 3 liters of marinade. Now add sugar, vinegar, salt, bay leaf, a couple of peppercorns to the water and bring to a boil. Empty the water from the jars and replace it with brine.
• After that, sterilize: draw water into a deep saucepan and leave to boil. Place jars in it. It is important that the marinade and boiled water are at the same temperature. After bubbles appear, detect 3-4 minutes and remove the jars.
• Now you can do the seam. Finally, place upside down and wrap in a thin blanket until cool.

Pickled cherry tomatoes

You can use absolutely any kind of cherry in this recipe. Sometimes you may encounter a situation where it is rather problematic to find such tomatoes, in which case you can use completely ordinary ones of only a small size. Preservation is fragrant, has a special taste, rich texture and is able to decorate any table.

Spin Ingredients:

• tomatoes - 300-400 g;
• bay leaf - 4 pcs.;
• dill umbrellas - 2 pcs.;
• black peppercorns - 3 pcs.;
• garlic - 2 cloves.

Marinade Ingredients:

• sugar -2 tbsp. l.;
• salt - 1.5 tbsp. l.;
• water - 800 ml;
• 9% vinegar - 4 tsp;
• bay leaf - 3 pcs.

Cooking time - 35 minutes.

Cooking:

• First, put water on the stove to boil the lids. Be sure to sterilize the jars. After spreading the bay leaf, pepper, garlic clove, dill on the bottom of the container.
• Pack clean, pre-washed tomatoes into a container. It is advisable to stack them more tightly with each other. In the place that remains, if desired, you can put some more greenery.
• Pour boiling water into the tomatoes and do not touch for 5-12 minutes, covered with a lid.

So that the tomatoes do not burst when doused with boiling water, they can be pierced with a toothpick near the stem a couple of times.

• Drain the water from the jars into another container. Throw salt, sugar, bay leaf into it and bring to a boil. Add vinegar.
• The resulting brine, pour back into the container to the neck. The main thing is not to pour boiling water, because of this, the glass may not withstand and crack.
• Now you can roll up the jars and put them upside down. If all steps are followed correctly, there should be no leaks. Throw on a warm cloth and leave to cool completely. Store in a non-humid place with a low temperature.

Pickled tomatoes with citric acid

Not everyone likes vegetables that taste like vinegar. For some, it is contraindicated due to health problems. You should not refuse pickled tomatoes because of such a problem. After all, you can prepare preservation with the addition of citric acid. It will turn out not clogged with vinegar, with sweet and sour taste and, of course, very fragrant.

Spin Ingredients:

• dense tomatoes - 300-400 g;
• bay leaf - 4 pcs.;
• dill umbrellas - 5 pcs.;
• black peppercorns - 4 pcs.;
• garlic - 3-6 cloves;
• horseradish leaf - 1 pc.;
• blackcurrant leaf - 2-4 pcs.

Marinade Ingredients:

• sugar -3 tbsp. l.;
• salt - 1.5 tbsp. l.;
• water - 1 l;
• lemon acid- 1 tsp

Cooking time - 55 minutes.

Cooking:

• Prepare all listed products for further processing.
• Next, place the containers and lids to be sterilized. Now put all the greens, garlic and black peppercorns at the bottom of the jars.
• We advise you to sort out the tomatoes. The most ripe, dense and without defects - will be the best choice for conservation. Next, tamp down the banks.

Sometimes it happens that the jars are already full, and a few tomatoes are left lying around, in this case, shake the container and there will be some more space.

• Now pour boiling water into them, wrap them in a warm towel and leave for about 10-20 minutes to evaporate.
• In order to prepare the brine, combine sugar, salt, citric acid and pour the resulting mixture with water. Literally for 2-5 minutes, leave on fire until boiling.
• Water filled in jars is no longer needed - drain it. After that, pour the boiled marinade, but it is important to do this before the jars have time to cool.
• Sunset immediately. Turn them over, wrap them in a warm blanket for about a day. Keep away from sunlight.

As you can see, all the recipes for pickled tomatoes presented are quite simple to prepare. Add a little creativity, creativity to the laying of tomatoes, and conservation will not only be tasty, but will also please the eye with its own appearance. Now it remains only to wait for winter to try the prepared masterpieces.

Pickled tomatoes are a frequent treat at the Russian table, especially in winter. In the cold season, you really want to get a piece of the already gone summer. Just open the jar canned tomatoes, which will undoubtedly decorate your table and complement the main dishes. The article describes several simple and complex recipes rolling tomatoes sweet, sweet and sour - for every taste, which even gourmets will like.

General principles for pickling tomatoes for the winter

Recipes for winter sunsets are diverse. What hostesses do not put in the marinade: honey, garlic, lemon, pepper, currants, cherries. But still there are certain rules, not following which you can get a lot of trouble, such as: bursting cans, “flying” blanks, bitter aftertaste. Let's see how to avoid them.

• To start sterilize jars. To do this, wash them detergent or soda, rinse thoroughly and boil in water. You can just pour boiling water over it. Then the jars should dry completely. Only then start preparing.
• Flood hot pickle need in warm jars so they don't crack.
• As for tomatoes, they must be carefully selected, exclude rotten and spoiled tomatoes, tear off the stalks. Ripe and unripe fruits It's best not to marinate together. Slightly unripe tomatoes are most suitable for pickling.
• If you want the tomatoes to be equally saturated with brine, put in one jar fruits of the same size and variety.
• Pierce the place where the stem was. This will help the skin of the tomato not burst upon contact with boiling water. For greater confidence, you can chop the fruit in several places.
• If the recipe uses bay leaf, it is better not to leave it in a jar. Lying in brine, he begins to taste bitter.

Knowing these subtleties and secrets, you can confidently start clogging sweet tomatoes for the winter.

Sweet Canned Tomato Recipes

Pickled sweet tomatoes can be prepared in many ways. To give a sweet taste, sugar or honey is usually added to the marinade. Here are a few a variety of recipes canning tomatoes for the winter, among which everyone can choose the most suitable one for themselves. And you can use a couple of recipes and roll up jars for each. So you choose your favourite.

Grandma's Easy Canned Tomato Recipe

This recipe does not require a large number ingredients, is easy to prepare. But that doesn't mean that taste qualities tomatoes in this case will suffer. In addition, fruits preserved in this way are stored for a long time.

Ingredients in the calculation per 1 liter of water:

• tomatoes;
• sugar (2 tablespoons);
• bell pepper;
• salt (1 tablespoon);
• vinegar (1 tablespoon).

How to cook: arrange the tomatoes in jars, add bell peppers, cut into four parts (do not forget to remove the seeds from the peppers). Pour hot water over vegetables and leave for 20 minutes. Drain the water and boil the marinade (you can directly from the same water): put sugar, salt, vinegar in the indicated proportions. Pour brine over vegetables, seal tightly and leave to cool under a blanket. After a few days, the jars can be opened and put away for storage.

Recipe for pickled tomatoes for the winter with honey

Ingredients:

• 5 kg of tomatoes;
• 500 g of honey;
• garlic;
• 150 g of salt;
• seasonings: cloves, allspice peas;
• currant or cherry leaves;
• 150 g of vinegar;
• bunch of dill.

Preparation: finely chop the dill, peel the garlic and cut into slices. Put greens, leaves in a jar, add seasonings and garlic, then fill the container with tomatoes. Boil the brine: boil 7.5 liters of water, put cloves, honey, vinegar, salt there. Boil 3 minutes. Pour marinade over future preparations, let them stand until cool. Drain the marinade into the pan and boil it again, pour over the tomatoes again. Seal the jars and, after cooling, take them to a cool place.

Royal tomatoes for the winter, a sweet recipe

Ingredients:

• tomatoes;
• carnation;
• salt;
• vinegar;
• hot peppers;
• sugar;
• dill umbrellas;
• allspice peas;
• bell pepper;
• garlic.

Preparation: put dill, two rings of hot pepper, one quarter of bell pepper, peppercorns on the bottom of each jar and fill the container with tomatoes. Pour boiling water over the jars and let them brew for about 5 minutes. Drain the cooled liquid, add garlic cloves, salt (1 tbsp.), Sugar (1 cup), vinegar or acetic acid(1 tablespoon) in each. Pour boiling water over the contents of the container, roll up and remove until cool.

Sweet and sour tomato recipe for the winter

• slightly unripe medium-sized tomatoes;
• 1 st. l. table salt;
• 1 tsp table vinegar;
• allspice black peas;
• 3 art. l. granulated sugar;
• 3 leaves of lavrushka;
• dill umbrellas.

How to cook: Arrange dill in liter jars over an umbrella, fill the container with tomatoes. Then prepare the brine. Put salt, bay leaf, sugar into the water, boil. Add allspice to taste. Let the brine boil for 1-2 minutes. Then remove the lavrushka and pour the future blanks with brine. Let the tomatoes stand for 6-8 minutes, then drain the brine back into the pot. After adding vinegar, wait for the brine to boil and repeat the procedure. Close the lids of the jars and put them under the covers. Delicious preparation ready for the winter!

Recipe for sweet tomatoes for the winter with oak leaves

Ingredients per 1 liter of water:

• medium sized tomatoes;
• dill umbrellas;
• oak and currant leaves;
• peppercorns;
• citric acid (a pinch);
• sugar (7–8 tablespoons);
• table salt (1 tbsp. l.);
• garlic cloves (about 1-2 cloves per jar).

How to cook: put leaves, garlic, dill and pepper on the bottom of the jar. Fill jars with tomatoes, you can put more leaves on top. Pour boiling water into jars and leave for 5-8 minutes. In the meantime, you can cook the marinade. The marinade volume is calculated as follows: the volume of containers used is divided in half. The right amount Boil water, add sugar and salt. Drain the tomatoes and refill with brine.

Sweet canned tomatoes with cinnamon

Tomatoes canned according to this recipe will slightly sharp. And cinnamon will give the taste unusual notes.

Ingredients per 1 liter of water:

• fruits of small tomatoes;
• salt (2 tablespoons);
• granulated sugar(6 tablespoons);
• nine percent vinegar (1 tablespoon);
• parsley;
• cinnamon (1 cm);
• chili pepper (1 pc.).

Preparation: arrange parsley sprigs, cinnamon, chili peppers in jars. Fill jars with vegetables and pour hot water over them. Leave them for 5 minutes. Throw sugar and salt into boiling water. Marinade should be boiled for 2 minutes. Drain the water from the tomatoes, then pour a spoonful of vinegar into each jar and fill each with hot marinade. Seal the container immediately, invert and let cool.

Recipe for sweet pickled tomatoes with honey and onions

Ingredients for 1 liter of water:

• plum tomatoes;
• onion(1 PC.);
• honey (50 g);
• salt (30 g);
• Apple vinegar(30 g).

Preparation: a very simple recipe with a minimum of components. Cut white onion into rings. Fill jars with tomatoes, sprinkled with onions, to the top. Boil the marinade: add salt, vinegar and granulated sugar to boiling water. Pour the fruits with hot marinade and roll up the jars with tomatoes.

Canned sweet tomatoes will definitely delight your family at dinner in the winter. Now you know how to cook them, and from the many recipes offered, you will definitely choose the one that suits your personal taste.

Probably, for foreigners, the phrase "sweet tomatoes" seems as absurd as "carbonated boiling water" or "rectangular circle". But in a country where almost everything can be preserved: from radioactive waste to garlic arrows know very well what this popular blank. Small tomatoes are poured spicy marinade with the addition of spices and a relatively large amount of sugar, clog and put away. It is difficult to describe how, after a long infusion, sweet pickled tomatoes for the winter are obtained - moderately spicy, juicy, slightly salty, with a slight sourness (well, it turned out ridiculous again). You just have to try it in person! In one sitting, you can sentence half three-liter jar! And I'm not kidding! In general, do not be intimidated by the name, the appetizer comes out great. And most importantly - no problems with cooking and storage.

Sweet pickled tomatoes for the winter without problems and sterilization

A stove from which one should dance if the soul asks for experiments. A basic recipe that uses vinegar and avoids sterilization. I propose to start with him. Use additional spices at your discretion. But it is my duty to warn: and so it turns out incomparably!

List of required:

Exclusively optional:

1. dill (greens or umbrellas)
2. garlic
3. carnation

Exit: 1 3-liter jar.

How to close sweet canned delicious tomatoes for the winter:

To maximize the usefulness of filling the free space in jars, can only small and medium-sized fruits. At the same time, lay more tomatoes on the bottom. And leave the small ones to fill the neck. Sort out the vegetable. There should not be bursting, rumpled, starting to rot. Especially carefully inspect the place where the stem is attached. Mold usually appears there first. This is important because the workpiece is made without sterilization. Wash the main ingredient. I gave proportions for 3 liters, but you can use smaller containers. For 1 liter, respectively, it will take three times fewer ingredients. Wash the jars well. Better clean with baking soda. Sterilize if desired, but not required. Dry. Put spices - bay leaf and peppercorns. The rest is up to personal preference.
Arrange the tomatoes as tightly as possible. But do not press hard so that they do not wrinkle. Boil water. Pour into banks. Cover (do not roll) vegetables with lids. Let stand until the water is warm (this will take about half an hour). The fruits will warm up well, which will avoid the souring of the workpiece during storage. When canning large tomatoes, it is better to pierce them in several places with a toothpick. So hot marinade guaranteed to reach the middle.
Drain the water through the perforated lid into the saucepan. Pour vinegar into jars.
Add sugar and salt to the drained liquid. Bring to a boil. Stir to speed up the dissolution of the crystals. Boil for 2-3 minutes. Pour the boiling sweet marinade over the tomatoes. Seal with clean boiled lids. Flip. Wrap tightly with warm material. Store only after cooling.
Harvesting is excellent for 12 and even 18 months. But if you want to try sweet pickled tomatoes without waiting for winter, open the preservation no earlier than after 2 weeks. And feel rich taste you will succeed in only a month.

Sweet tomatoes with onion rings, canned with citric acid

Combination juicy tomatoes and onion rings in conservation - if not perfect, then very successful. And the sweetness of the marinade does not spoil it at all. Reliable, proven many times, the method of conservation.

Ingredients:

It turns out: 3 l.

How to cook:

In small jars (0.75-1 l) it is better to preserve small tomatoes. IN three-liter bottles you can compactly lay the fruits and medium size. Wash vegetables in cold water. If time permits, you can soak them for 30-60 minutes. In each tomato, near the stem, make 2-3 punctures with a thin toothpick. If you have large vegetables, you can cut them into slices.
Prepare glass containers for conservation. Sterilization of jars is not required. But a thorough washing with soda is a must. Dry the washed jars. Put the bottoms up so that the water is glass. Cut the onion into moderately thin rings or halves of rings. Lay on the bottom. Add spices - thoroughly washed dill umbrella, peeled garlic cloves, cloves, peppercorns.
Fill containers with tomatoes. Pack it tightly enough so that there is less free space. But be careful not to damage the fruit. By the way, if the skin does burst, don't worry too much. Such a tomato will quickly soak in the marinade and turn out to be more tasty. This will not affect the safety of the workpiece, it will stand until the winter.
In water (1.5 l), add salt and sugar. Boil. Boil for approximately 2-3 minutes. Add a lemon. After it dissolves, remove it from the stove.
Pour into banks. Cover them with lids cleaned with baking soda. Sterilize 3 liter bottles 12 minutes, 2 liter bottles 10 minutes, 1 liter bottles 7 minutes. tin lids. Turn over to make sure the seal is tight. Is there no leakage? Wrap the workpiece in several layers of warm material. Leave to cool.
After 24-36 hours, store in a pantry or dark cellar until winter. Tomatoes are sweet, savory, onions - crispy and fragrant. I also love tomatoes. sliced, you can look at their recipe. Very tasty and easy!

Preserved sweet and savory tomatoes stuffed with garlic

Most interesting recipe I decided to leave it for last. Lunch looks amazing! After a long pickling, garlic partially loses its piquancy, so do not be afraid of thrills!

Take:

Outcome: 1 l.

Action plan:

ripe tomatoes wash well. With a thin knife, carefully cut a “patch” from the stalk to make a hole about halfway deep. Peel the garlic. Cut the cloves into 3-4 pieces. Place a piece of garlic in each tomato.
Pack tightly into clean glass jars. Fill with boiling water. Cover with lids. Let the workpiece stand for about half an hour. On a note: To preserve such tomatoes in a three-liter container, triple the amount of all the ingredients from the recipe.
Drain the liquid into a bowl (pot). Add spices to the list. Pour in sugar and salt. Bring to a boil over medium heat. Pour vinegar after 2-4 minutes. Remove from fire. Pour into jars to the brim.
Screw on the lids. Put bottoms up. If the marinade does not leak, cover with a blanket. Open the workpiece if there is a leak. Boil the brine and reseal. After cooling to room temperature, hide the tomatoes in a dark, cold place (cellar).
Tomatoes are awesome! sweet taste brine is successfully combined with spices, it comes out spicy, moderately spicy and juicy.

Pickled tomatoes for the winter are probably prepared in every family. Precisely sweet tomatoes in fragrant marinade- most popular view pickles price Russia | Pickled tomatoes can be made without sterilization - they are still perfectly stored all winter, if, of course, they are worth it.

Hot summer is the time for vacations, vegetable gardens, and, of course, winter preparations. Housewives consider pickling to be one of the most common types of seaming - cooked vegetables can be put on the table right away or put away in the pantry or cellar. Each family cherishes the recipe for seamings, passing it from generation to generation. Do you want something new? Welcome and bon appetit!

Recipe for sweet pickled tomatoes for 1 liter jar

Mistresses are often afraid to make large volumes of blanks of new, untested recipes - what if they don’t like it, but the time and products will already be spent? in the perfect way check coveted recipe- make the minimum amount of pickles, for 1 liter jar - this is enough for one treat for guests.

We will need:

• 2 tablespoons of vinegar or diluted essence;
• parsley, coriander and dill umbel;
• lavrushka - 2 sheets;
• 5 black peppercorns;
• 2 tablespoons of sugar and salt without a slide;
• 600 - 700 grams of medium-sized tomatoes;
• onions - small heads.

Cooking:

1. Parsley, dill and spices are placed in a colander lined with gauze, and doused with boiling water for sterilization, dried with a napkin or towel.
2. We wash the tomatoes well, make a cross-shaped incision on the ass.
3. We clean the onion, divide each head into 4 parts.

Onions should be small! If you only found large vegetable, grind it down more.

1. Insert a slice of onion into the cut on the tomatoes.
2. Pour the vegetables prepared in this way with boiling water and let it brew for 10 - 15 minutes, drain the water and proceed to prepare the marinade.
3. We begin to prepare the filling. To do this, a liter of water must be boiled over high heat.
4. Pour vinegar, salt and sugar into boiling water, keep on fire, stirring, until completely dissolved.
5. We add spices and herbs to the bottom of a sterilized jar - their quantity and composition can be varied as desired.
6. Carefully lay out the layers of tomatoes - do not try to tamp them, they will not fit - eat them raw!
7. Pour the tomatoes with boiling marinade, its amount is given with a slight excess of the norm.

We roll up the jars, turn them over on the lid and leave to cool, wrapped in a warm blanket. After about a day, they can be removed for storage.

Pickled tomatoes with garlic for the winter in 1 liter jars

Pickled tomatoes with garlic are incredibly tasty. Garlic is one of the most suitable spices to enrich the flavor winter pickles. Tomatoes turn out spicy, fragrant, and who doesn’t like to get crispy pickled garlic out of a jar and crunch it?

We will need:

• 1 kg of tomatoes;
• 1.5 teaspoons of salt;
• 1.5 teaspoons of sugar;
• 1 pod of hot pepper;
• A couple of peas of allspice;
• 50 ml 9% vinegar;
• 50 ml sunflower oil;
• 1 tsp freshly ground black pepper.
• a set of greens to taste - I have horseradish leaves and dill whisks;
• 200 g of garlic.

How we cook:

Wash the tomatoes very well hot water, we make an incision on them on the top of the ass.

We clean the garlic, chop it into 4 parts and insert it into each tomato to taste and the desired spiciness - I put 2 quarters. Cut the hot pepper into small strips and add it to each hole. If you don't like spicy, this step should be skipped.

Pour boiling water over horseradish and dill and lay the herbs on the bottom of liter jars.

Boil 2 liters of water, salt and sugar, pour in oil and vinegar.

On top of the herbs lay out a layer of garlic, then a tomato, duplicate the layers to the top of the jar.

Pour the sterilized jars with boiling marinade and carefully roll up the pickle.

Tomatoes can be eaten after 2 - 3 days, during which time they will marinate perfectly!

Pickled tomatoes with garlic and butter for the winter

Tomatoes can be pickled and sliced. This recipe is different unusual view and fresh spicy taste. The ingredients of the marinade can be varied as desired, and in the absence of a blender, simply chop the food with a knife. Tomatoes prepared according to this recipe are perfect not only for winter harvesting, but also as a snack on summer table- they can be eaten within 12 hours after pickling.

Thanks to the oil, the tomatoes are very tender, similar to dishes. Italian cuisine- you can take any vegetable, olive or sunflower, but best of all - unrefined.

We will need:

• tomatoes - 1 kg;

For marinade:

• 8 garlic;
• 1 tbsp salt;
• 5 - 6 basil leaves;
• piece of spicy pod hot pepper;
• 50 g of sugar;
• 50 ml of vegetable oil;
• 50 ml of vinegar;
• sprigs of dill and parsley.

Cooking:

Put the garlic, salt, basil, pepper, sugar, herbs into the blender bowl, pour in the oil and vinegar.

Grind the future dressing for 30 seconds and set aside to infuse.

Wash the tomatoes well, pour boiling water over them. With a sharp knife cut the tomatoes into slices.

If you are using small vegetables, it is enough to divide them into quarters.

We put the tomatoes in a jar doused with boiling water, without ramming them. Pour the vegetables with the marinade to the edge of the container. If the salad goes on winter preparation, put it in the microwave, without closing the lid, for 5 minutes at full power.

After that, we roll up the jars with a lid and leave them to cool, turning them over on the lid and covering them with a blanket. If you want to eat salad within a week, just close it. plastic lid and put in the refrigerator. Spicy and spicy tomato slices perfect for barbecue!

Winter pickled tomatoes without sterilization

The issue of sterilization scares many housewives, it's good that some recipes allow you to do without this process! Tomatoes prepared in this way are perfectly stored and do not require special trouble while cooking.

For convenience, you should take care of purchasing a special colander lid: it is sold in any hardware store, it costs a penny, but it makes life much easier for the hostess - after all, this method of preservation can be used and combined with other recipes!

Ingredients:

• carrots - 2 pcs per jar;
• 3 - 4 kg tomato;
• lavrushka;
• dill - a sprig on a jar;
• a head of garlic;
• bell pepper;
• hot pepper;
• allspice;
• 200 ml of vinegar;
• 100 g of sugar;
• 110 g salt.

How we cook:

At the bottom of the jar we put dill sprigs.

On top of the grass we throw a pod of red hot pepper, 3 cloves of garlic and a bay leaf, add peas of allspice.

Now we need to fill the jar with clean tomatoes in one layer.

There are gaps on the sides - in them we put the Bulgarian pepper without seeds, cut into quarters and insert carrots into the remaining place.

We continue to add tomatoes.

Prepare a pot of boiling water - it will need about 5 liters. Pour it into each jar. We leave for 5 minutes.

Now you need to drain the water using a special lid for pickles (you can make it yourself by making a hole in the usual one).

For the marinade, pour vinegar into 3 liters of boiling water, add salt and sugar, boil until the substances dissolve. Pour the marinade into jars and twist them!

When stacking vegetables, you can show your imagination - the jars will become elegant and decorate not only the shelves in the pantry, but also your table in the future!

So the next batch of blanks is ready - it remains only to wait for winter and try new recipes, remembering the flavors of summer!

I suggest you watch a video recipe for seaming sweet pickled tomatoes for the winter

Bon appetit and see you for new recipes!