Preparations from pink tomatoes. Pickled tomatoes for the winter are very tasty: Sweet canned tomatoes

1. Spicy tomatoes

- tomatoes;
- Bay leaf;
- hot red pepper
- garlic,
- dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
pickle recipe

2. For 1.5 liters. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices there (dill, cloves, peppercorns, mustard seeds and horseradish root). We boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we put chopped greens of horseradish leaves, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then we put the washed, peeled tomatoes there and pour the marinade, heated to a boil, cover with lids and put in a sterilization pan: half-liter and liter jars - for 10-15 minutes, 3-liter - for 20 minutes.
5. After sterilization, we cork the jars, turn them over and wrap them with a blanket for a couple of hours

2. Homemade marinated tomatoes with citric acid.

- tomatoes (preferably not large),
marinade (based on a 3-liter jar):
- 1.3 liters of water
- 30 g salt
- 120 g sugar
- 2 teaspoons of citric acid powder.
pickle recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should not be mixed either.
2. We lay out the tomatoes in washed jars, add greens (a little, only to give a light aroma, it is better for a change to add greens of the same type to different jars - dill in one, parsley in the other, celery in the third).
3. Fill with boiling water and cover with clean lids.
4. While the tomatoes are being sterilized, boil the brine from water, salt, sugar, citric acid. As soon as the brine boils, we drain the water from the jars, pour the brine, roll it up, then turn the jars over and wrap them with a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all “poisonous”, as with vinegar.

3. Donetsk pickled tomatoes

Filling: for 1 liter of water - 60 g of sugar, 60 g of salt, garlic, hot and sweet pepper, bay leaf, 1 tablespoon of 9% vinegar.
Place prepared brown fruits in jars along with spices.
Pour boiling filling three times, holding for 10 minutes. Add vinegar for the last time and seal.

4. Spicy tomatoes

How to pickle tomatoes
For a three-liter jar: 50 g of horseradish root, 2-3 garlic cloves, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves .
Put brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour in boiling water and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour the boiling filling up to the very edge.
Roll up the jar hermetically, wrap it in paper and in a blanket, turn it upside down and leave for a day.

5. Tomatoes with onions in jelly sterilized

Cut the tomatoes into quarters, slice the onion and cut into rings. Put in a three-liter jar, alternating tomatoes and onion rings.
Prepare marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Boil the marinade, strain it and pour into jars over the stacked tomatoes and onions. Then pour jelly into each jar.
Jelly: Add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into jars. Sterilize jars for 10 minutes.

6. Sliced ​​Tomatoes with Onions and Garlic

Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled garlic cloves. Marinade boils for two minutes. We add 1 tbsp. a spoonful of 9% vinegar and immediately fill them with tomatoes and onions. Pickled tomatoes are ready the next day. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a blank for the winter.

7. Fruit and vegetable platter in marinade

It's even tastier. The basis of the recipe is "Tomatoes, sliced ​​​​in circles, with onions and garlic." In a jar, in addition to chopped tomatoes, onions and garlic, we beautifully put any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, sorted into inflorescences. We also stack fruits cut into circles: plums, kiwi, cherries, grapes, raspberries and so on.
Marinade is the same. Aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, fragrant, beautiful, festive.

8. Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, arrange in jars. It is better to store in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and adjika will turn out thick. It keeps very well.
how to cook adjika

9. Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Divide into small jars. Store in a cool place.

10. Tomatoes in apple juice

Pour tomatoes with boiling apple juice (for 1 liter of juice, 1 tablespoon of salt). Do not add spices. Sterilize 7 minutes. Roll up. Store in a cool place.

11. Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: in a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.

12. Tomatoes with cinnamon (can be stored even under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.

13. Orange miracle

1.5 kg of red tomatoes, chopped;
Twist 1 kg of carrots in a meat grinder;
add to this 100 g of sugar;
1 tbsp salt;
1 glass of sunflower oil - simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from fire. When cool, put into jars and roll up.

14. Recipe for cooking and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of mature tomatoes, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Cooking minced vegetables. Peel the parsley and carrots, finely chop and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stalk and cut out the core with a teaspoon. Mix the stewed roots and fried onions with finely chopped parsley and heat to a temperature of about 70 ° C.
4. Fill the prepared tomatoes with hot minced meat, put them tightly in jars and pour over the previously prepared hot sauce.
5. Top with boiled (in a water bath) for 5-7 minutes and cooled to a temperature of 70 ° C vegetable oil (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter - 75 minutes.
7. Tighten the jars, turn the lid down and let it stand for a day.

15. Recipe for cooking and preserving tomatoes in their own juice.

Ingredients:

3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
canning recipe
1. Wash small-fruited tomatoes, chop in several places with a pointed stick and place them tightly in jars on their shoulders.
2. Cut large tomatoes and heat them in an enamel saucepan under the lid, without boiling.
3. Wipe the hot mass through a rare sieve, dissolve salt and sugar in it and pour the mass of tomatoes in jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 ° C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (you can dilute it with boiled water), and prepare a salad, sauce, soup from the fruits.

16. Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Pouring: for 1 liter of water - 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, better varieties "Lady's fingers".
2. Arrange in banks.
3. Wash and chop the greens, cut the red pepper into several narrow strips, garlic cloves into 3-4 parts each.
4. Seasonings and spices put in jars on top of the tomatoes.
5. Fill with hot fill.
6. Sterilize: half-liter jars - 5 minutes, liter - 10-12 minutes. Roll up.

17. Tomatoes peeled in their own juice

Ingredients: 3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
1. Cut ripe but intact tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, salt (for 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel chilled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over.
5. Cover the jars with lids, put in a pot of hot water for sterilization.
6. When the water in the pan boils, take out the half-liter jars immediately and roll them up, keep the liter jars in boiling water for 4-5 minutes, the three-liter jars for 8-10 minutes and then roll them up.

18. Peeled tomatoes, canned in slices

Filling: for 1 liter of water - 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned food.
1. Dip the fruits for 1-2 minutes in boiling water, cool in cold water and remove the skin.
2. Peeled tomatoes cut into 2-4 parts, put in jars without compacting, and fill with boiling filling.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes. Roll up. Store in a cool place.

19. Peeled tomatoes, canned in slices, in their own juice

Pouring: for 1 liter of tomato juice - 10-30 g of sugar, 5-7 g of salt.
1. Put the prepared tomatoes in jars (see the previous recipe - Peeled tomatoes, canned slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave to cool. After that, put it in a cold pantry, or any other dark, cool place for storage.

20. Tomatoes in applesauce

Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Rinse sour apples, cut into slices, steam in a saucepan with a little water, rub through a sieve, add salt, sugar, ginger. 2. Rinse the tomatoes, chop them several times, put them in jars and pour over the cooked hot applesauce.
3. Pasteurize jars for 25-30 minutes at a temperature of 85-90 ° C, roll up the lids and store in a cool place.

21. Winter tomato salad (no salt)

1. Cut ripe but strong tomatoes into slices.
2. Arrange in sterilized liter jars, shaking lightly to firm the tomatoes (but not too tight).
3. Pour the juice remaining during cutting, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving, salt the salad, add onion, garlic, sour cream or vegetable oil. This salad can also be seasoned with soups.

22. Pickled tomatoes with beets,

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pieces, medium-sized carrots - 1 piece, garlic - 4 cloves, hot pepper - 1/3 pod, greens to taste - 3-4 sprigs. For the marinade: water - 1 liter, salt - 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.

First you need to wash the tomatoes, on each fruit at the stem, make 2 punctures with a fork or a wooden skewer. Put the tomatoes in a bowl, pour boiling water and let stand for about 10 minutes, then drain the water. Wash greens. Without crushing, put together with hot pepper and peeled garlic cloves at the bottom of a sterilized jar.
Peel beets and carrots and cut into thin circles. Put tomatoes in a jar, alternating them with circles of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the bank. When canned food has cooled, store in a dark, cool place.

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23. Stuffed tomatoes - an even more original snack-blank.

To prepare it, you need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes, you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and finely chop. Wash parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, place the prepared filling in it. Place the fruits tightly in a tub or other dish. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. Tomatoes should change color to darker and become soft. Move to storage in a cool place.

Today, many are abandoning the long-established tradition of making preparations, in particular, tomatoes for the winter. Like, a jar of such a preservative can be bought in a supermarket, and it is not expensive. But the taste? After all, do not compare industrial recipes, where the main ingredient is vinegar, with homemade preparations. You will get such a 1 or 3 liter jar of tomatoes, and you won’t tear yourself away from it until you empty it all.

Standard marinades filled a decent sore throat. I want something unusual and tasty at the same time. There will be such recipes for you - you will lick your fingers.

Earlier on the site it was said and. The turn of tomatoes has come, and this is no less tasty.

Let's get started!

Tomatoes for the winter in jars - without vinegar and sterilization

Tomatoes according to this recipe really turn out to be very tasty, so tasty that you even drink pickle. They are with a minimum amount of spices with a lot of sugar, and citric acid is used instead of vinegar in the recipe.

You will need to prepare a tomato:

Tomatoes - the amount depends on the packing density and size. On average, a three-liter jar is 1.7 kg. If you scatter on 1 liter jars, then about half a kilo per jar.

From spices we need:

• Cloves are a must-have spice.
• Allspice, black peppercorns.
• Usually fresh tarragon or tarragon is added; with such spices, tomatoes are especially fragrant and tasty. So there you have it, add it, if not, just skip it.

For the marinade you will need:

• For 1 liter of water you need a tablespoon of salt, without a big slide. If possible, take rock salt as long as such salt does not contain unnecessary additives.
• Sugar, for 1 liter of water - 5 tablespoons with a slide (yes, that's such a decent amount, don't be scared).
• About a third of a teaspoon of citric acid.

Attention! These are all ingredients per 1 liter of water.

Harvesting jars of tomatoes for the winter:

1. Banks must first be washed and dried. You can, of course, sterilize, although this is not necessary. That is, you can do without sterilization.

2. First, we lay out the spices in jars, in each jar I put two cloves, 2 peas of allspice and black pepper, a sprig of tarragon.

3. Then we put the tomatoes.

4. So that the skin of the tomato does not burst during the heat treatment, we make two crosswise pricks with a fork near the stem.

5. We lay the tomatoes freely, fill the jars not to the very top, preferably to the shoulders or a little higher, so that there is some free space on top.

6. Prepare the lids - pour them with boiling water and leave for 5-7 minutes.

7. Assembled jars, pour very carefully with boiling water, cover with sterilized lids and leave for 10-15 minutes.

8. Then, drain the water, measure the volume (in order to know the proportions) and prepare the marinade on this water.

9. For each liter of water we put, as already mentioned, a tablespoon without a large slide of salt, 5 tablespoons with a slide of sugar and a third of a teaspoon of citric acid.

Example: it turned out two and a half liters of drained water, so everything is multiplied by two and a half. It's clear?

10. Put the marinade on the fire and bring to a boil, after the start of the boil, cook the marinade for one or two minutes and, of course, make sure that the salt and sugar are completely dissolved.

11. Pour the tomatoes in jars with hot marinade. Fill to the very top and seal tightly. It is possible under the sunset typewriter, it is possible with screw caps, which is available.

12. We immediately turn the rolled cans over and see that it does not leak, wrap it up and leave to cool.

Congratulations, you have now rolled tomatoes for the winter, according to a super recipe. Ready! I really hope that you will definitely like this method of conservation. Such tomatoes, like all winter preparations, should be stored in a cool room, but I think that they will be stored at room temperature.

Canned tomatoes for the winter - a very tasty and simple recipe with a photo

We have been rolling these tomatoes for the winter for more than ten years, many of our friends use the same recipe. So I highly recommend.

For a 3-liter jar of tomatoes you will need:

The marinade recipe will be based on a three-liter jar. It is possible to use jars of different sizes. Then, just sum up the volume of cans and count according to this recipe.

• Tomatoes.
• Black pepper - 3 peas.
• Allspice - 2 peas.
• Carnation -1 piece.
• Bay leaf -1 pc.
• Garlic - one clove.
• Hot pepper - a quarter of a pod.
• Dill inflorescence.
• Rock salt - 2 tablespoons.
• Sugar - 3 tablespoons.
• Citric acid - 1 teaspoon.
• or vinegar 9% - 3 tbsp. l.

The process of laying a tomato in jars during conservation

1. Put a ring of hot pepper on a clove of garlic and a little dill on the bottom of each jar.

2. Tomatoes, be sure to wash well. We put them in a jar after the spices.

In no case do not crush and tamp the tomatoes, as they are very tender.

3. We don’t put anything else, not onions, not carrots. This method of preserving a tomato exists, in this form.

4. Finish the jar with a slice of sweet pepper and you're done.

5, Banks are not sterilized, the lids must be poured over with boiling water for seaming.

6. Pour the jars of tomatoes with boiling water, very carefully gradually, not abruptly, so that the glass gets used and the jar does not burst.

7. Cover with a lid and leave to cool almost completely. When the jars have cooled down, and you can safely hold them in your hand, take the lid slightly open, holding the contents of the jar and pour water into the pan. From the drained water, we will cook the marinade.

Marinade for canned tomatoes

We have a marinade recipe based on a three-liter jar. It is possible to use jars of different sizes. Then, just sum up the volume of cans and calculate according to this recipe.

1. We throw as many spices into the pan as you have in jars (see the list of ingredients).

2. Salt, sugar and citric acid are calculated according to the volume of the drained liquid. Who does not have citric acid, you can add vinegar - one teaspoon of citric acid is three tablespoons of 5 percent vinegar.

3. We will add citric acid when the water boils. Carefully introduce citric acid, the reaction has begun, mix everything thoroughly, until the flowability is completely dissolved.

4. Pour the jars with this marinade, slowly so that the jars do not burst. Roll up the lids immediately.

5. We turn the jar over and see that nothing drips from under the lid, and in this position we send the jar to a warm place, have a snack in a blanket.

6. Leave to cool completely, then you can put them in a cool place.

We have canned tomatoes for the winter! We have been closing this recipe for a very long time, I think you will like it too.

Cherry tomatoes in jelly for the winter, like fresh - you will lick your fingers

It’s time for preparations, and I want to try already, whichever unusually delicious recipe that will come first in your notebook of preparations. Here he is! Tomatoes for the winter in jelly.

We will need:

• Cherry tomatoes - a whole kilogram;
• black pepper and peas - 4 pieces each;
• dill inflorescence;
• bay leaf - two things;
• onions - 0.5 kilograms;

Marinade Ingredients:

• One and a half liters of water;
• coarse salt - two tablespoons;
• granulated sugar - 100 grams;
• gelatin in granules - 25 grams.

How to cook cherry tomatoes in jelly for the winter:

This recipe, unfortunately, involves the use of jar sterilization. So, I ask you to prepare them in advance accordingly.

The recipe is for 1 liter jars.

1. Let's start with the onion, it must be cleaned and cut into thin rings accordingly.

2. It is necessary to pierce the tomatoes in several places with a wooden skewer.

3. At the bottom of pre-prepared, already pre-sterilized jars, lay spices, herbs, onions and, of course, tomatoes.

Making the marinade:

1. Pour gelatin into a bowl, fill it with one glass of cold water, mix and leave for about forty to fifty minutes.

2. In the water that remains, we throw sugar and salt, put it on the fire and let it boil, turn on the middle fire. Gelatin should already swell and we add it to the boiling marinade.

3. Be sure to stir the liquid thoroughly, bring it to a boil, and immediately turn off the flame. You don't need to boil the marinade.

4. Pour the marinade into the jars of tomatoes. Cover with sterilized lids and leave to sterilize for 10 minutes. Then roll up.

Total cooking time is approximately 1 hour 10 minutes. Such tomatoes in jelly will delight and surprise your loved ones with their unusual taste and appearance. Delicious, you will lick your fingers!

Pickled tomatoes with carrot tops - an unusual recipe for the winter with vinegar

I warn you right away: the taste of the root crop is well felt in the finished product! If you do not like the carrot itself, then you are unlikely to like the harvest. But it is very piquant and unusual.

What you need to pickle a tomato for the winter

For 10 kg, a tomato must be washed and sterilized in the usual way in the family for ten cans with a capacity of 1.5 liters. Or calculate banks of a different volume.

Lay 3-4 sprigs of carrot tops on the bottom. Top tightly place washed tomatoes under running water. If a barrel of one vegetable peeks out slightly from the neck of the jar, it's okay. You can press it with a lid when clogging.

It is important! You can not take dried or diseased greens. Exceptionally healthy and bright green ponytails go into conservation.

Now you need to take a large pot, pour five liters of water into it, boil and pour over the tomatoes. Immediately cover the jars with sterile lids. Leave for 20 min.

In the meantime, you need to prepare the marinade.

Brine for tomatoes - ingredients:

• 5 liters of clean water (settled, purchased at a store or passed through a special filter);
• 350 ml 9% vinegar;
• 20 st. spoons of sugar;
• 5 st. spoons of salt.

1. We use the same pan. Pour water into it, add salt and sugar, put on gas. Just before the water boils, pour in the vinegar.

2. After 20 min. you need to drain the water from the cans of tomatoes and tails into the sink, instead fill the containers with marinade and immediately roll them up with iron lids by rolling (for ordinary cans).

3. Closed jars should be turned upside down, placed on a bedding, covered with a blanket and left for a day until completely cooled.

4. Then rearrange in the cellar or pantry, not forgetting to indicate the date on the lid. I use the smallest price tags sold in stationery for this purpose. From it is easy to remove both from a cover, and from glass of cylinders.

Eat for health!

For those who do not plan to make pickled tomatoes for the winter in such large quantities, I present the consumption of ingredients per 1 liter of water: 70 ml of vinegar; 4 tbsp. spoons of sugar; 1 st. a spoonful of salt.

The marinade remaining in the pan can be stored in the refrigerator for several days, until the next stage of preparations.

To calculate the exact amount of liquid required in a particular case, you need to know how much water is poured into the pan for the first time, without taking into account the remainder. Be warned, vinegar and solids add volume to the brine.

Tomatoes for the winter in tomato juice with garlic (video)

We can immediately say that it is advisable to buy good tomato juice for this recipe. And if the tomato is enough. then make your own juice from them. There is nothing complicated here.

Harvesting and preserving tomatoes for the winter - 5 delicious, proven recipes

Tomatoes for the winter - that's all 5 recipes for making delicious, homemade preparations. Some of them are unusual, such as with carrot tops, and with tomatoes and garlic in juice, also peculiar. It's probably an amateur. But to be such, you have to try it all, first do it, well, eat it.

I hope all the recipes, and each individually, will find their admirer. Share your recipes in the comments, I will gladly take them to my kitchen.

All the best! Good luck and all the best!

How nice it is to open a jar of juicy fragrant tomatoes in winter, which seem to exude the taste and aroma of summer! Pickled tomatoes are a delicious preservation that can either act as a separate snack or be an addition to various dishes. Canned tomatoes will be appropriate both at the everyday and at the festive table, and the variety of options for their preparation will allow you to constantly surprise households and friends with new recipes. the site will tell you how to cook tomatoes for the winter "You'll lick your fingers" so that you get delicious preparations and you can enjoy the fruits of your labor with appetite.

For pickling, you should choose high-quality vegetables of the same variety and size - small and medium-sized tomatoes will easily fit in a jar, while large and fleshy ones will have to be cut. Tomatoes should be firm and not damaged. So that the skin of the fruit does not crack when adding a hot marinade, the area where the stalk was removed must be pricked with a toothpick. If you are not a fan of tomato skins, you can first remove it from fresh tomatoes by pouring boiling water over them.

The second important point after choosing vegetables is the cleanliness of the containers used. Jars and lids for preservation should be thoroughly washed and sterilized. The container can be sterilized both in the traditional way over steam, and in the oven or in the microwave.

And the third main component of delicious pickled tomatoes is aromatic herbs and spices. Your pickled tomatoes will perfectly complement black peppercorns, allspice, cloves, dill, parsley, basil, tarragon, currant leaves, cherry leaves, horseradish and many other spicy ingredients. Adding garlic, chili peppers or hot peppers will make your preparations more savory, and the use of bell peppers, apples, carrots and onions will add a sweetish flavor to the brine and make the appetizer more appetizing.

The main preservative for marinating tomatoes is table vinegar, but if you want to make the taste of tomatoes and brine more delicate, you can use less harmful citric acid, adding it in the same proportions. Even children can eat these tomatoes. You can also make the preparations more original if you replace table vinegar with apple, wine or balsamic.

Heat treatment of tomatoes can be carried out in two ways. In the first case, double or triple pouring with boiling water is used, followed by infusion for 10-20 minutes. In the second case, the tomatoes are marinated once, after which they are sterilized. Ready preservation should be stored in a dark, cool place at a temperature not exceeding 16 degrees.

Tomatoes for the winter "You'll lick your fingers" is a wonderful combination of spicy sweetness and light sourness that makes tomatoes so tasty and appetizing for people of all ages. A little time and patience, and your efforts will certainly be rewarded with compliments and praise from loved ones! Inspired? Then go to the kitchen!

Pickled tomatoes for the winter "Lick your fingers"

Ingredients:
For three liter jars:
1.5-1.8 kg of tomatoes,
2 bulbs
3 garlic cloves,
15 black peppercorns,
12 peas of allspice,
6 cloves,
6 bay leaves,
3 currant leaves,
3 cherry leaves
3 umbrellas of dill,
3 tablespoons of 9% vinegar,
2 tablespoons of sugar
1 tablespoon salt
1.5 liters of water.

Cooking:
Put currant leaves, cherry leaves, chopped garlic, dill umbrellas, bay leaf, pepper and cloves on the bottom of the jars. Arrange prepared tomatoes and onion sliced ​​in half rings in jars - in layers or together. Pour water into a saucepan, add sugar and salt, stir and bring to a boil. Add vinegar and pour hot marinade over tomatoes. Cover the jars with lids and sterilize for about 15 minutes, then roll up the lids, turn upside down and cool, wrapped in a blanket.

Pickled Tomatoes "Sharp"

Ingredients:
For a three-liter jar:
2 kg of tomatoes,
1 bunch dill,
1 hot pepper
9 garlic cloves,
3 tablespoons of salt
2 tablespoons of 9% vinegar,
1.5 liters of water.

Cooking:
At the bottom of the jars put half the chopped dill, thinly sliced ​​garlic cloves and hot peppers, de-seeded and cut into rings. Pack tomatoes tightly into jars and add remaining dill. Bring the water with salt to a boil, pour in the vinegar and pour the tomatoes with the resulting marinade. Roll up the jars with lids and let cool, turning them upside down and wrapping them in a blanket.

Tomatoes marinated in wedges

Ingredients:
For seven liter jars:
2.5 kg of cream tomatoes,
2-3 bulbs
1 bunch of parsley
7 garlic cloves,
20 black peppercorns,
7 bay leaves,
7 tablespoons of vegetable oil,
7 tablespoons of sugar
3 tablespoons of salt
45 ml 9% vinegar,
3 liters of water.

Cooking:
Rinse the tomatoes, cut in half or quarters if the tomatoes are large. Remove the stalk in the pulp. Divide between sterilized jars onion, cut into rings, peeled garlic cloves, spices and vegetable oil. Put the pieces of tomatoes in jars - preferably cut down. Boil water with sugar and salt, then add vinegar and pour the marinade into jars. Sterilize the jars for 20 minutes, then roll up the lids. Turn the jars upside down, wrap them in a warm blanket and let the preserves cool.

Pickled tomatoes without sterilization

Ingredients:
For one liter jar:
500-600 g tomatoes,
1-2 garlic cloves,
1 sprig of parsley
1 sprig of dill,
1 sheet of horseradish
1 bay leaf,
1/2 bell pepper
3 peas of allspice,
2 tablespoons of sugar
1 tablespoon salt
1 tablespoon 9% vinegar
500 ml of water.

Cooking:
At the bottom of sterilized jars put horseradish leaves cut into strips, peeled and thinly sliced ​​garlic cloves, bay leaf and allspice. Rinse the tomatoes, remove the stalks and chop each vegetable with a toothpick. Put the tomatoes in jars, laying sprigs of greens and chopped bell pepper between them. Boil water and pour it over tomatoes in jars. Cover jars with lids, wrap with something warm and leave for 15-20 minutes. Drain the water back into the pan, add a little more water, as some of it will evaporate, bring to a boil again and pour into jars. Wrap the jars and leave for another 15 minutes. Drain the water back into a saucepan, add sugar and salt, bring to a boil. Pour the vinegar directly into the jars. Pour boiling marinade over tomatoes and close with sterilized lids. Turn the jars upside down, wrap them in a blanket and leave to cool.

Tomatoes marinated with herbs and garlic

Ingredients:
For ten liter jars:
8-9 kg of tomatoes,
3-4 bulbs
2 heads of garlic
1 bunch dill,
1 cup 9% vinegar
30 tablespoons of vegetable oil,
10 bay leaves,
10 peas of allspice,
1-2 pods of hot pepper,
7 tablespoons of sugar
3 tablespoons of salt
3 liters of water.

Cooking:
Put chopped dill, chopped hot peppers, peeled garlic, bay leaf and allspice on the bottom of sterilized jars. Add 3 tablespoons of vegetable oil to each jar. Put the tomatoes in jars, adding onion, cut into rings, on top. Prepare the marinade by boiling water with sugar and salt. Pour in the vinegar and fill the jars with tomatoes with the resulting marinade. Cover the jars with lids, sterilize for 10-15 minutes, then roll up the lids. Cool the jars by turning them upside down and wrapping them in a blanket.

Sweet tomatoes marinated with apples and bell peppers

Ingredients:
For one three-liter jar:
2 kg of tomatoes,
1-2 hard apples
1 bell pepper
1 sprig of parsley
5 tablespoons of sugar
1 tablespoon salt
1 teaspoon 9% vinegar.

Cooking:
Mix prepared tomatoes and sliced ​​apples into sterilized jars. Between tomatoes and apples, place chopped bell peppers and greens. Pour boiling water over the tomatoes and let stand for 5-10 minutes. Drain the water into a saucepan using a special lid with holes, add sugar, salt and bring to a boil. Pour in the vinegar and pour the boiling marinade into jars. Roll up jars with sterilized lids, turn over, cover with a blanket and leave to cool.

Try to cook tomatoes for the winter according to our recipes, and you will be infinitely happy with the result! Good luck with your preparations!

The words "tomato" and "harvesting" for our compatriots are inseparable concepts.

Even a cursory glance at the stocks stored in the basement or on the balcony is enough to notice what an important place among them is given to tomatoes in the form of juice, adjika and other dressings.

Any hostess knows a lot of recipes. Let's focus on those that allow you to keep the taste of these amazing fruits longer.

The easiest way to harvest: how to freeze tomatoes

This is the simplest method that allows you to store tomatoes for a long time. From the "props" you will need a knife, a plank, a colander, a plate and bags in which stocks will be stored.

The work itself looks like this:

Important! Before slicing, the tomatoes collected for freezing are wiped dry.

This ingredient can be added directly to dishes, without prior defrosting.

Probably, it is unlikely that a hostess will be found who has not pickled tomatoes at least once. Such popularity is largely due to ease of preparation.

Required Ingredients

In addition to tomatoes, for a 3-liter jar we need:

• peppercorns;
• greenery;
• Bay leaf;
• round white mustard (1/2 tsp);
• 2-3 large cloves of garlic;
• sugar (6 tablespoons);
• salt (2 tablespoons);
• apple cider vinegar 6% (20 ml).

You can take other spices to taste (cloves and other spices).

First of all, the container and lid are treated with boiling water and dried. The next steps will be:

Did you know? In the homeland of the tomato, in South America, you can still see arrays of wild tomatoes, often annoying local farmers.

At the end, the lid is rolled up, and the jar is tightly wrapped in a blanket, where it will be until completely cooled.

Everything is simple, but in such a simple technology there is one point that causes frequent discussions. Speech drenched in brine. Usually this manipulation is skipped, and even with large volumes of tomatoes, it takes a lot of time. In addition, due to the presence of vinegar, there is no particular need for it. Those who still decide to master this technique, you need to act in this order:

If you have not encountered this method yet, it is recommended to try it on 1-2 containers. By comparing the taste of tomatoes processed in this way with the qualities of a regular twist, it is determined whether the procedure is needed in the future.

Important! To give pickled tomatoes a more subtle taste during harvesting, a few washed leaves of grapes or currants are added to the jar. In this regard, the cherry leaf is also good.

In general, this part of the work is, as they say, "an amateur", although for many the taste of tomatoes that have undergone such processing seems more piquant.

In the cold of winter, we usually remember the summer with its warmth, holidays and, of course, the gifts of nature in the form of a harvest. This preparation is exactly such a gastronomic “hello” from a sultry pore.

Required Ingredients

• Tomatoes - 1 kg;
• bell peppers, carrots and onions - 300 g each;
• garlic - 3 cloves;
• dill and parsley - 1 bunch each;
• sugar - 2 tbsp. l. with a slide;
• salt - 2 tbsp. l., but without a slide;
• vegetable oil - 70 ml;
• vinegar 9% - 2 tbsp. l.;
• red pepper - ¼ tsp

Step by step process with photo

It all starts with cutting the tomatoes into medium slices. Be sure to remove the hard stem.
Then proceed to other procedures:

• Sweet peppers are cut into strips, and onions - into half rings.
  
• Garlic is crushed on a fine grater, and carrots on a coarse grater.
  
• Then the greens are cut, and the entire vegetable preparation is placed in a saucepan.
  
• It is covered with salt, sugar and red pepper, not forgetting about vegetable oil.
  
• After thoroughly mixing all the components, the container is set aside for 1 hour - this is enough for the vegetables to marinate.
  
• Then the salad must be brought to a boil, adding vinegar. In such a brine, the workpiece will be stewed for 2-3 minutes.
  
• After removing the container from the fire, the hot salad is laid out in sterile jars, which are immediately rolled up. At the time of cooling, they are turned over, put on a lid, and wrapped in a blanket.
  

Did you know? Tomatoes contain serotonin (also known as the hormone of happiness).

As you can see, there are no tricks, and the taste of such a salad will surely please many.

Well, where without adjika, beloved by almost everyone. For those who have not experienced its preparation, it often seems that this is a rather complicated process. In fact, everything is much simpler.

Grocery list

• Tomatoes - 5 kg.
• Sweet pepper (red and yellow) - 1.8 kg.
• Onion, garlic and hot pepper - 150 g each.
• Vegetable oil - 0.5 l.
• Salt to taste.

Cooking process

Even before processing, washed tomatoes should be cut into small pieces, and peppers - lengthwise, into two halves. Getting Started:

Important! Red pepper in the adjika recipe is increasingly being replaced with jalapeno (this is one of the chili varieties). But because of the very spicy taste, it is added in slightly smaller quantities.

The "sunset" obtained in this way will be an excellent dressing for first courses and a good side dish. It can be simpler by spreading adjika on a piece of bread. The taste is incomparable - a real summer treat in the middle of winter.

Another traditional recipe for tomato preparations is preservation of slices. Even such a simple product can please with its piquant taste. Let's find out how to achieve this effect.

Grocery list

For a liter jar you need to take:

• medium-sized "cream" tomatoes;
• 0.5 l of water;
• 50 g of sugar;
• 4 peppercorns;
• 2 bay leaves;
• 1 st. vegetable oil;
• by ½ st. l. salt and 9% vinegar;
• just a little mustard (literally on the tip of a knife).

Step by step process

Begin:

Did you know? The first tomatoes were brought to Europe by Columbus himself (it was in 1498). But these fruits were recognized as edible only two centuries later - the earliest written recipe with their participation is dated 1698.

It is easy to work with chopped slices, but they have a clear plus - such blanks retain their taste for longer.

Perhaps this is one of the most vivid memories of the summer and a great way to profitably process an impressive crop of tomatoes. The recipe below will help facilitate this procedure.

Required Ingredients

Specifically, in this case, only tomatoes are needed. There are no additives in the form of salt, vinegar or sugar.

Step by step cooking process

In general terms, the algorithm is familiar to everyone. Consider it again, paying attention to the nuances:

So the generous time has come with the vegetable gifts of Mother Nature - not only juicy, ripe and ripe tomatoes ripen in the beds, they are sold literally at every step. Well, since the season, the prices for them are very humane, which means it's time to take care of preparing this vegetable for the winter. And then, on a cold dank evening, you can cook a delicious hot dish, open home-made preparations and enjoy the delicious taste of warm autumn. Pickled tomatoes are one of the most delicious varieties of homemade preparations for the winter, comparable only with. Very tasty and popular, this appetizer will be welcome on your table all winter.

Of course, the taste of a real home-made preparation, made with your own hands, cannot be compared with any store jar of finished products. Let's look at the options and methods for harvesting pickled tomatoes.

How delicious to pickle tomatoes for the winter?

Pickled tomatoes canned for the winter are a classic of homemade preparations. There are a huge variety of recipes, so the housewife can only choose the recipe that attracted her attention and start cooking.

Sweet pickled tomatoes with peppers

How to pickle tomatoes so that they turn out delicious? It is enough to add a little sugar to the brine, and then the usual addition to second courses or an appetizer will sparkle with new tastes and aromas.

• Small tomatoes - how many will fit in a liter jar;
• 100 gr. fine granulated sugar;
• 50 gr. salt;
• 2-3 tbsp. spoons of apple cider vinegar;
• 2 sweet red peppers.

How to close sweet pickled tomatoes for the winter?

1. Prepare a liter jar with a lid for preservation.

2. Wash ripe tomatoes, cut them into four pieces. Peel sweet peppers and mix with tomatoes, put in a jar, and pour boiling water over them to the “shoulder-deep” level.

3. After 20 minutes, the water must be carefully drained into a saucepan, add all the spices and bring to a boil. Reduce the heat and boil for a few minutes, then again pour the brine with spices to the tomatoes.

4. Close with a tight lid, roll up. There is no need to sterilize jars, just turn the container over.

Marinated tomatoes in tomato juice without sterilization

A simple and very tasty marinating recipe that even a novice housewife can handle. Such tomatoes will not only be a delicious addition to the everyday or festive table in winter, but will also serve as a delicious basis for making sauces or dressings for first courses.

• 2 kg. overripe tomatoes for juicing;
• 1.5-2 kg. small tomatoes for pickling;
• 50 gr. salt;
• 2 - 3 teaspoons of fine granulated sugar;
• A large pinch of hot ground pepper;
• 2 umbrellas of cloves.

How to close pickled tomatoes in juice for the winter?

1. Sort and wash the tomatoes for juicing, and extract the juice either in a juicer, or chop in a blender, or you can cut the tomatoes in half and rub on a regular grater, and then squeeze through cheesecloth or a sieve.

2. Pour the juice into a saucepan, bring to a boil, reduce heat and simmer for 5-7 minutes. Add spices and seasonings to the sauce, mix, taste after 2-3 minutes so that there is enough salt and sugar, spices.

3. Boil the sauce for 12-15 minutes over low heat. In the meantime, you can do directly tomatoes.

4. Prepare a container of convenient size for pickling, and if desired, you can remove the skin from the tomatoes by lowering the fruits into boiling water for a minute, after making a puncture or cut on the skin.

5. Put the tomatoes in jars and pour boiling water from the kettle, leave until the sauce is reduced. Drain the water and immediately pour over the hot sauce.

6. We cork the jars with prepared clean lids, roll them up if necessary and turn them upside down. Store pickled tomatoes in a cool and dark place.

Pickled Cherry Tomatoes with Vinegar and Garlic

A delicious treat for everyday or festive table is not difficult to prepare at home, and you will need the simplest products that can be found in every home, or purchased at the nearest large store or supermarket.

• 650 gr. cherry tomatoes;
• 1-2 sweet peppers;
• A small bunch of greens - dill and parsley;
• 4-5 garlic cloves;
• 2 leaves of lavrushka;
• 1-2 umbrellas of cloves;
• 50 gr. rock salt;
• 2 teaspoons of fine sugar;
• 30 ml. 9% apple or wine vinegar.

How to close pickled tomatoes with garlic for the winter?

1. Rinse and dry the herbs, cut them into large pieces. Peel fresh garlic, cut in half so that it gives off its flavor better.

2. Put greens, garlic, and peas of allspice, black pepper in a jar.

3. Each tomato needs to be chopped, and put the tomatoes in a jar, and it is recommended to place large fruits below, and those that are smaller - on top.

4. Boil the marinade by boiling water with the addition of salt and sugar, vinegar and the remaining spices. Pour tomatoes with boiling marinade, leave for 12-15 minutes, then carefully drain back, bring to a boil again and pour back into jars.

5. Screw on the lids, roll up and turn over, then store in a cool, dark place.

Sour Pickled Tomatoes

Almost no family can do without closing a small stock of pickled tomatoes for the winter according to a family recipe that is written down in an old, shabby notebook. And the most delicious, as you know, is quite easy and quick to prepare, and this recipe is no exception.

• 3 liters of clean water;
• 250 gr. 6% apple (or wine) vinegar;
• 50 gr. salt;
• 2-3 tbsp. spoons of granulated sugar;
• 50 ml. vegetable oil;
• 2 kg. medium-sized tomatoes;
• 1-2 sweet onions;
• 6-7 garlic cloves;
• 2-3 bay leaves;
• Spicy fresh (or dried) herbs - optional.

How to close sour pickled tomatoes for the winter?

1. How to cook pickled tomatoes recipe that every housewife should know? So that the tomatoes do not burst, they need to be washed and dried and pricked with a regular toothpick next to the stalk.

2. At the bottom of the jar, put the peeled and cut garlic, roughly chopped greens and chopped onion in half rings and a little vegetable oil.

3. It is enough to tightly lay the tomatoes in jars, trying to lay larger fruits down.

4. Mix all the spices and seasonings, salt and sugar, add to the water and bring the marinade to a boil. Reduce heat and boil for 5-7 minutes without adding vinegar to it.

5. Before removing the pan from the heat, pour in the vinegar, mix, pour the tomatoes in the jars, tighten the lid, roll up and turn over.

Pickled tomatoes for the winter with mustard

Fans of spicy dishes will love juicy pickled tomatoes with mustard and a spicy, spicy taste and aroma.

• 2 kg. medium-sized tomatoes;
• 6 leaves of lavrushka;
• 4-5 sheets of cherries;
• 2-3 umbrellas of dill;
• 4-5 currant leaves;
• 30 gr. dry mustard (powder);
• 55 gr. salt;
• 5 st. spoons of sugar;
• 2 liters of pure water.

How to close tomatoes with mustard for the winter?

1. Select tomatoes of approximately the same size for pickling, which are slightly underripe. Each tomato must be whole, without damage and spoilage, not crumpled.

2. Rinse the tomatoes well in running water, dry them with kitchen paper towels and arrange them in clean, pre-prepared glass jars.

3. Each layer of tomatoes should be shifted with spicy leaves, fresh herbs, dill umbrellas, and peppercorns.

4. Boil water, add salt and sugar to it, wait for the grains to dissolve, add mustard powder. Bring to a boil again, let boil for a minute, turn off the heat and cool.

5. Pour prepared tomatoes with cool brine so that they marinate faster, you can prick the fruits with a toothpick, and, closing the usual soft (nylon) lid, put the tomatoes in the refrigerator for 4-5 days.

6. Pickled tomatoes can be served at the table, they turn out so tasty that soon you will have to prepare a new batch.

• Green tomatoes are delicious when marinated with a little cinnamon. To prevent the jar from bursting during storage, add 1 tablet of regular aspirin to each;
• Pickled tomatoes for the winter recipes, which are presented above, it is recommended to close several varieties of tomatoes according to different recipes. Thus, during the long winter, there will always be a variety of tastes on the festive or everyday table;
• You should not increase the proportions of vinegar in an attempt to preserve the products for as long as possible - tomatoes are a delicate vegetable, and if you do not follow the recipe, they can become sour. Of course, they can be used for cooking first and second courses, but in their pure form it will be tasteless;
• It is very important to turn the jar over after corking the container so that the marinade evenly soaks all the vegetables. Indeed, most of the time allotted for storage, they will stand upside down, so it is necessary that each tomato has enough time to absorb the tastes and aromas from the marinade;
• It is worth paying attention to such recipes for pickled tomatoes as with fresh carrot (beetroot) tops, in a sweet and sour marinade, with chili peppers, currant leaves and cherries. Such tomatoes will have a bright interesting taste, but you should not forget about the classic recipes - they usually make up most of the blanks.

Pickled tomatoes prepared according to these recipes will truly decorate both everyday and festive tables, guests and friends will not only ask for supplements, but will also be interested in recipes. Tomatoes are suitable for any preservation, whether it is a vegetable mix, a spicy salad, or a fragrant sauce. Cook with pleasure, do not be afraid to experiment with the addition of seasonings and spices to delight the family with delicious homemade preparations.