Preparations for the winter from tomatoes: “Golden recipes. Now we make the marinade in a separate pan
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 3- liter jar we will 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).
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 more fine 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 pepper, 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.
- The garlic is minced fine grater, and carrots - on a large one.
- Then the greens are cut, and all vegetable preparation 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.
- Taking the container off the fire, hot salad 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 peppers- 150 g each
- Vegetable oil - 0.5 l.
- Salt to taste.
Cooking process
Even before processing, washed tomatoes must be cut into small pieces, and pepper - along, 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 due to very spicy taste it is added in slightly smaller quantities.
The "rolling" obtained in this way will become excellent dressing to the 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 tomato blanks- preservation of slices. Even such a simple product can please with its piquant aftertaste. 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 great way usefully 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:
Good summer day, dear readers of the blog site!
I don’t know about you, but in our family, tomatoes are guests of honor on the table, especially at the festive table. And how many of them you can cook different dishes, just counting is unrealistic. Already a lot! And even more spoilers!
Most of the recipes are simple and do not require a long time to prepare. And the result is not something that you lick your fingers, but swallow it, in the truest sense of the word.
And if you have harvested the entire crop and do not know where to attach red, brown, green, overripe, large fruits - you have come to the right place, dance! We will find a use for everyone, but such that you will sway from the taste.
I tried to find the most best options blanks and tell in detail, revealing all the secrets of cooking. So choose those recipes that sunk into your soul and create! By the way, if you have a mega crop of zucchini, I have great recipes ...
All right, I won't bore you, let's get to work. Be patient and good mood and into battle!
Korean-style tomatoes for the winter - the most delicious recipe you will lick your fingers!
Harvesting for the winter according to this recipe is quick and easy, but it turns out unusually tasty and spicy. Lovers will especially like it. Korean food. Try it, you will definitely like it savory snack!
To prepare this incredibly tasty preparation, you need to select not too ripe tomatoes. They should be a little underripe so that when we cut them, they do not “spread out” in the jar. And at long-term storage These tomatoes hold their shape better.
Ingredients for harvesting:
- Tomatoes -2 kg.
- Bulgarian pepper - 2 pcs.
- Garlic - 2 medium heads
- Sugar - 100 gr.
- Salt - 2 tbsp. spoons without a slide
- Vinegar 9% - 100 gr.
- Vegetable oil - 100 gr.
- Dill
- Parsley
- Basil
- Hot pepper to taste
Cooking:
1. First things first, we need to prepare the vegetables. Select the tomatoes, free the pepper from the stalk and seeds, peel the garlic and rinse well. We also wash the greens under running water, give time to drain the water.
2. Grind garlic and bell pepper in a deep container with a blender. If it is convenient for you, use a meat grinder. Then add vegetable oil, vinegar and sugar to the resulting spicy filling. We mix.
3. For spiciness, add hot pepper, how much to put it and whether to put it at all, everyone decides for himself. If you like spicy, add more, I add quite a bit.
4. Add salt to the filling, about 2 tablespoons without a slide and mix. Such a small amount of salt for our proportion will be quite enough, since we have hot peppers and garlic, which give sharpness. And the idea of this blank is not to pickle the tomatoes, but to make a delicious salad appetizer.
Salt is better to use special for salting - it is stone with large crystals. And the longer it lies, the better. Because, already proven, seasoned salt makes preservation more delicious.
5. Then we cut the greens without chopping much, remove the hard branches. We shift the greens to spicy pouring and stir until it becomes thick. For long storage do not put a lot of weed, and if you plan to quickly eat such an appetizer (after all, after 12 hours it can already be served on the table), then you can put more.
6. Now we cut our ripe fruits into 4 parts, removing the stem and immediately put in a sterilized bottle. It is not at all necessary to cook in a 3-liter jar, if it is easier for you, you can do it in a 1 or 2-liter container.
7. As soon as one layer of tomatoes is obtained, we shift with a layer of filling.
8. We make the second layer bigger and again shift it with fragrant greens.
9. Thus, we get several layers. We add the entire fill. If the tomatoes are not completely covered, it's okay, they will still release juice.
10. Close the jar with a steamed nylon lid and turn it upside down. Place in the fridge, turning occasionally to marinate the tomatoes evenly. After 12 hours, the snack will be ready.
If we close for the winter, then we take it to a cold place, for example, to the cellar and also turn it over. And it’s better to visit a few more times and turn the jar over, but this is not necessary. Such an appetizer is stored for 3-4 months and I do not sterilize it.
According to this recipe, you can cook green tomatoes, it also turns out incredibly tasty!
Sun Dried Tomatoes Italian recipe
An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes are great "friends" with salads, meat, fish, pasta and pizza. Yes, and just put such a yummy on a piece white bread- delight.
Ingredients:
- Tomatoes - 2 kg.
- Salt, pepper - to taste
- Olive oil - 150-200 ml.
- Oregano - to taste
- Basil - to taste
Cooking technology:
1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less juicy varieties. For such a workpiece, a cream variety is excellent. I make from large fruits that do not fit into a jar, or are not very beautiful in shape. Tomatoes should not be spoiled, bumped and of course without a sour smell. We wash and give time to dry from moisture.
2. If you have large fruits, cut them into four parts, if small, into two.
3. We cut out the stalks and remove the "inside" core with seeds, since with it the tomatoes dry an order of magnitude longer and have a slightly different taste.
The core can be used in the preparation of adjika, tomato soup and other dishes.
5. We will dry in the oven, so we need to prepare a baking sheet, cover it with baking paper and carefully lay out our tomatoes in one layer, tightly to each other.
6. We heat the oven to 60-100 ° C degrees and send our slices. They will dry for 4-6 hours depending on the size. The larger the slice, the longer it will take to cook.
7. Keep an eye on the dried fruits and adjust the temperature if necessary so that they do not burn.
To evaporate moisture faster, open the oven door a little
8. Ready tomatoes are slightly moist and bend easily, in no case should they break, then they are overdried. When the fruits are cooked, we take out and give them time to cool completely. As we can see, they have significantly decreased in size, this is how it should be.
9. We shift the dried slices into a container, sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but it wasn’t available in the nearest stores and I used purchased dry herbs. You can also finely chop the garlic if you like. Stir until the spices are well distributed and transfer to a clean jar. The jar may not be sterilized, but I am careful and rinse with boiling water.
10. Tomatoes must be tightly packed and make sure that the oil completely covers them, otherwise, during long-term storage, they may deteriorate and all work will be in vain.
11. Then we twist the lid and remove the jar of goodies in the refrigerator (no need to roll up). You can eat them within a week. During this time sun-dried tomatoes well saturated with spices and oil. The longer they infuse, the tastier they will be. You can store such a delicacy in the refrigerator all winter, but not longer than 6 months.
Important! be sure to get the jars with a clean fork, otherwise they will become moldy.
The preparation turns out to be simply CHIC, though a lot of fruit is consumed, and the jar comes out small, but it's worth it, believe me!
And you will cook sun-dried tomatoes, write below in the comments?
Harvesting tomato with onions: tasty and fast
Such a blank is loved by everyone and always desired on every table. Tomatoes are moderately spicy, soaked in spices and the aroma of onions. Perfectly combined with second courses and always disappear first from the table. Try this recipe and I'm sure this recipe will become a favorite for years to come...
Required (calculation for 700 gr. jar):
- Tomatoes - 600 gr.
- Onion - 1 small head
- Peppercorns - 5 pcs.
- Bay leaf
- Apple cider vinegar - 1 tablespoon
Marinade (per 1 liter of water):
- salt - 1.5 tbsp. spoons
- sugar - 2 tbsp. spoons
Cooking technology:
1. First of all, we need to rinse and sterilize the jars. Then select the tomatoes, they should not be large size, quite elastic, whole, without any damage. We wash our red fruits and give time for the water to glass. Peel the onion from the husk, rinse under running water and cut into rings, half rings or slices, as you like.
2. Put a pot of water on the stove. I'm in Lately warm up electric kettle It's faster and more convenient for me. We lay out the vegetables in sterilized jars, but not under the very neck - we need to leave room for the onion.
3. Fill the jars boiling water, cover with lids (sterile) and leave for 10 minutes.
I put the jars on a wooden board, playing it safe so that they do not crack
4. After the time has elapsed, drain the water from the cans into the pan and send it to the fire. After boiling, add the indicated amount of salt and sugar, mix until dissolved. Boil the brine for 5 minutes.
5. In the meantime, put onions in jars, put peppercorns and one bay leaf each. Pour 1 tablespoon of apple cider vinegar into each jar.
Apple cider vinegar is healthy, and in the marinade, there is very little of it.
6. Fill the filled jars with boiling marinade, tighten the lids, turn over and cover with a warm blanket for a day. This conservation is perfectly stored in the apartment with room temperature.
Good luck with your preparations!
We close the tomatoes with carrot tops (recipe without sterilization for 1 liter jar)
This recipe has become hugely popular and for good reason! Tomatoes come out just delicious, and the brine tastes extraordinary. It would seem that ordinary carrot tops, which everyone throws away or give to be eaten by domestic animals. But in the workpiece, she works wonders by making winter spin- magical taste...
Ingredients:
Cooking method:
1. We prepare tomatoes and herbs for preservation, rinse thoroughly and give time to drain the water. Peel the garlic.
2. At the bottom of a clean and sterilized jar, put peppercorns, one clove, chopped garlic cloves. Tu yes, we send dill umbrellas, 7-8 branches carrot tops. Next, we thoroughly tamp all the greens, you can use a small ladle. Add some hot pepper if desired.
3. The fruits do not have to be red, you can close and not ripened - pink, brown. So that when pouring jars with boiling water, the skin on the tomatoes does not burst and crack, several punctures should be made with a toothpick or skewer at the place where the stalk is attached. We fill the jar to the top and put a sprig of carrot tops on top.
4. Fill all the jars with boiling water to the very neck, cover metal lid and leave for 15-20 minutes. During this time, the vegetables are steamed well.
6. After the specified time, drain the infused water into a saucepan, in which the marinade will be prepared. There are marks on the pan, I can use them to navigate how many liters of liquid it turned out. Accordingly, a calculation will be made based on this amount, how much salt and sugar are needed to prepare the brine.
7. Add a little more water, since the tomatoes were still in boiling water, they absorbed some of the water. Pour the measured amount of salt and sugar into the pan.
8. When the water boils, add citric acid mix well and turn off the stove. Then we begin to pour the boiling marinade into prepared jars, then close the lid, whether it be screw or under a seamer.
9. Turn the jars upside down and wrap them in a warm blanket or an old jacket. We leave our blanks in this position until they cool completely.
Then we send it to the cellar or pantry to wait for its finest hour.
Tomatoes with cucumbers for the winter - you will lick your fingers recipe
I really like this option. He opened the jar, and on the table both crispy cucumbers and juicy tomatoes flaunt on a plate. The mix is beyond praise!
Ingredients (per 3 liter jar):
- Tomatoes
- cucumbers
- Carrot
- Salt - 4 tbsp. spoons (no slide)
- Sugar - 3 tbsp. spoons (heaped)
- Vinegar - 8 dessert spoons
- Garlic - 3-4 cloves
- Black peppercorns - 10 pcs.
- Allspice black pepper - 5 pcs.
- Bay leaf - 3-4 pcs.
- Carnation - 4 pcs.
Cooking process:
1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake in the oven for 15 minutes.
Be sure to load the jars into a cold oven, but if you put them in a hot oven, they will crack.
2. At the bottom of each jar we put an umbrella of dill, then cucumbers and tomatoes. I do not indicate the exact number of vegetables, since it all depends on the size of the fruit and your preferences, as well as availability. For example, I had fewer cucumbers than tomatoes, so the latter will dominate in my assortment.
3. In each tomato, near the stem, we make punctures with a toothpick. Punctures should be deep, half, or even the entire length of the fetus. If the punctures are not deep, then there will be no effect - checked! If you are not embarrassed by a couple of "wounded" (burst) vegetables in a jar, you can save time and not make holes in the fruit.
4. We tightly pack the vegetables in the jar, leaving a little room for seasonings.
5. We send a pot of water to the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. Leave the recipe for 20 minutes. I, on the other hand, wait until the water cools down so that the jar can be picked up and not burned. Then we put on a nylon lid with holes and drain the infused water back into the pan.
6. When the water starts to boil, add salt and sugar, mix well. Since I don't have a cellar, I store the canned food in the pantry, so my brine is saturated. If your seaming is stored in the cellar, then you can reduce it by 1 spoon (salt 3 tablespoons, sugar -2).
7. While the marinade is boiling, at this time we pour all the spices and 3 wheels of carrots into the jar. If desired, you can add a little horseradish and hot pepper, but I did not have either one or the other.
8. The marinade has boiled, now add 1 dessert spoon vinegar essence 70% for a 3-liter jar and pour the boiling marinade into filled jars, up to the very neck. If you only have 9% vinegar at home, then add 8 dessert spoons. Close the lid and seal tightly with a key.
9. Turn the jars upside down and cover with a warm blanket until cool. Often in this position, they stay for a day, and then we remove them to a far corner, where our assortment is waiting for its time.
Conservation is ready!
Chopped tomatoes with onions, like fresh!
A very simple canning recipe. And in winter he opened a jar, transferred the contents to a salad bowl, added vegetable oil and got amazing salad. I stock up on such a blank for the future thoroughly and advise you ...
- Tomatoes
- Salt - 1 teaspoon with a slide
- Sugar - 1 teaspoon with a slide
- Onion - 1 medium head
- Peppercorns - 5-8 pcs.
Cooking method:
1. For this preservation, you need to choose dense, fleshy varieties. I really like cream. Cut in half, if you have large fruits, then you need to 4 parts. Onion cut into large half rings.
2. In a clean jar at the bottom, lay the onion, then the slices of tomatoes cut down. I fill as many jars as will fit in the pan in which we will sterilize.
3. Add salt, sugar, pepper and cover with lids.
4. We cover the bottom of the pan with a napkin, put our blanks in it. We fill with water up to the shoulders of the cans and send it to the stove. As soon as the water boils, reduce the fire a little and detect forty minutes.
The recipe is simple but delicious in winter!
Pickled tomatoes with grapes for the winter without vinegar
Ingredients:
- Cherry - 0.5 kg
- Grapes - 150 gr.
- Sugar - 1 tsp.
- Salt -1 tsp.
- Garlic - 2 cloves
- Currant leaf - 2 pcs.
- Cherry leaf - 1 pc.
- Black peppercorns - 2 pcs.
- Hot pepper - 10 gr. (optional)
- Umbrella dill - 1 pc.
Cooking:
1. We prepare cherry tomatoes and grapes for canning. We select whole, dense tomatoes and wash well in water. Wash the grapes in whole bunches, then remove from the brush. If spoiled berries come across, discard them. We also thoroughly wash the greens that we will use.
2. At the bottom of a sterile jar we put a dill umbrella, peppercorns, hot peppers, garlic.
4. Boil water and fill our workpiece with boiling water. Cover with a lid and leave to brew for 15 minutes. Next, drain the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for this purpose). We cover the jars with lids and put a clean towel on top so that they do not cool down while we prepare the marinade.
5. We send the pan to the fire, pour in a little more water, as the cherry tomatoes and grapes have absorbed a little. Bring to a boil and add a teaspoon of salt and sugar. We mix. When the marinade boils, pour it into a jar directly boiling. We tightly close the lid and wrap it with a warm blanket, be sure to turn the lid down.
Here we have such a beauty, and it’s also very cool that you don’t need to add vinegar at all!
Canning tomatoes in our own juice according to the best recipe
This recipe for harvesting is not only very tasty, but also very convenient. Tomatoes are served in a salad bowl on the table, and we use the juice in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it is very tasty, which is most often done in our family. The recipe is very simple, done by sterilization. He also attracted me by the fact that you do not need to add vinegar to the preservation.
Ingredients:
- Cream tomatoes on a jar
- Allspice 4 peas in each jar
- Juicy tomatoes for pouring
- Allspice
For 1 liter filling
- Salt -1 tbsp
- Sugar - 2 tablespoons
Cooking:
1. In a clean jar, put the tomatoes, which were previously washed and dried. Empty jars do not need to be sterilized. Fruits should be selected dense, not overripe.
2. Now we need to prepare tomato juice. Here, just the same, you need to use juicy varieties. We pass the chopped pieces through a blender, meat grinder or juicer. I like the second option, as we get rid of the seeds and peel. Next, you need to measure the volume of juice. We need about 2 liters of juice for 3 liter jars. We put the juice on the fire, bring to a boil. We remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (because we have 2 liters of tomato juice). Let's give it a good boil.
3. Pour into jars hot juice and add 4 peas of allspice to each jar, cover with a lid. Put in a saucepan and fill up to the shoulders with water.
Important! We put a napkin or towel at the bottom of the pan so that the jar does not burst in the process.
We send our blanks to the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.
The workpiece is ready! In winter we will enjoy the gifts of summer!
A simple and favorite recipe for sweet tomatoes per liter jar
Good luck preparing!
Pickled tomatoes with raspberry leaves
I copied this canning option from my mother's cookbook, and if I'm not mistaken, she found it in a magazine. The recipe exceeded all our expectations, the tomatoes come out delicious. And also one more plus - raspberry leaves contain acetylsalicylic acid, which prevents preservation from fermenting, betraying a special taste to tomatoes.
Ingredients: (calculation for one 3-liter jar)
- Tomatoes - 1.5 kg
- Salt - 2 tbsp. spoon
- Sugar - 5 tbsp. spoon
- Acetic essence 70% - 1 tbsp. spoons
- Raspberry leaves - 3-4 pcs.
- Peppercorns - 4 pcs.
- Laurel - 2 pcs.
Cooking process:
1. Put a sprig of raspberries at the bottom of the jar, then fill the bottle with pre-prepared tomatoes. Their number in the ingredients, I indicated approximate, since it all depends on the size of the fruit. Banks do not need to be sterilized.
2. We put a pot of water on the stove, when the water boils - pour our blanks with boiling water for 40 minutes. We cover with lids, which were previously held in boiling water. When the bottle has cooled down and can be taken with your hands, drain the water using a plastic cap with holes back into the pan.
3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When it boils a little, pour into jars, trying to get pepper and bay leaf into each. Pour into each bottle a tablespoon of vinegar essence.
4. Cork with a metal lid and turn upside down. Wrap and leave until the preservation is completely cool. This takes about a day.
Winter harvesting is perfectly stored in cool place, not necessarily in the cellar!
Green tomatoes for the winter (recipe with step by step description)
A very tasty appetizer comes out, which disappears at the speed of sound until the end of winter. Green fruits of cold salting are obtained as barrel ones, you just need to adhere to the required proportions. The recipe is very simple, does not require sterilization.
Ingredients:
- green tomatoes
- Dill umbrella - 2-3 pcs.
- Horseradish leaves - 3 pcs.
- Cherry leaves - 2 pcs.
- Currant leaves - 2 pcs.
- Garlic - 10 cloves
- Peppercorns - 7-10 pcs.
- Water - 1.5 liters
- Salt - 2.5 tbsp. spoons
- Sugar - 1.5 tbsp. spoons
- Mustard - 1.5 tbsp. spoon
Cooking:
1. At the bottom of a clean jar we put dill umbrellas, horseradish leaves, cherries and currants. We cut the garlic into slices and also send it to the jar, but not all, but half of the total. We also add peppercorns.
2. Tomatoes are best taken slightly browned, they turn out tastier, but red fruits according to this recipe are very tasty. On each we make an incision crosswise, or along, but deep.
3. Fill the jar. If our green "friend" does not fit, cut it in half.
3. When the green tomatoes fill the jar up to 1/3 - put another piece of horseradish, then fill the glass container to the top and pour in the remaining garlic.
Important! Do not feel sorry for horseradish leaves, because they make the fruits elastic and tasty
4. Now the turn has come to the preparation of the marinade.
Important! Use purified water (I buy in a store) or spring water. It is better not to use it from the tap, because. it is chlorinated and the tomatoes will not taste good.
Pour 1.5 liters of water (cold) into a deep container, add salt, sugar, mustard and mix everything well until dissolved.
5. Pour green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close the nylon lid and put it in a cold place - a cellar or a refrigerator. After 1-1.5 they can be eaten. Such an appetizer is stored throughout the year.
The brine will immediately be cloudy, but over time, the "turbidity" will settle and it will brighten, and you will eat an amazing snack.
The best chilli ketchup recipe
Spicy lovers love this recipe. Tomatoes are spicy, spicy-sweet in taste. Such an appetizer will be a chic addition to the side dish, as well as awesomely tasty with meat roasted at the stake.
Required Ingredients:
- Tomatoes - 2 kg
- Salt - 2 tbsp. spoons
- Sugar - 1 cup
- Vinegar 9% - 1 cup
- Water - 7 tbsp.
- Ketchup Chile - 8 tbsp. lies.
- Garlic - 10-12 cloves
- Black peppercorns and allspice, 20 pcs.
- Bay leaf - 4 pcs.
- Hot red pepper - optional and to taste
- Currant leaves - 3 pcs.
- Cherry leaves - 3 pcs.
- Umbrella dill - 1 pc.
Cooking process:
1. Pour water into the pan, in which we will prepare the marinade. We add the required amount according to the list of ingredients of salt, sugar, ketchup and vinegar. We send it to the stove and let it boil.
2. Then we sterilize the glass container in any way convenient for you.
3. We select tomatoes without flaws. In each, where the tail is fastened, we make a puncture with a skewer or a toothpick. So that during the sterilization of the blanks, the tomatoes do not burst.
4. At the bottom of the jar we put dill, leaves, add garlic, black peppercorns and allspice, as well as a little hot pepper. Place the tomatoes in a jar and pour over the marinade. We seal hermetically with metal lids using a seaming key.
5. We take large saucepan to fit the preservation. We cover the bottom with a towel or napkin. We send filled jars there. Pour over the "shoulders" with water and boil for 10 minutes. Next, turn it over, put it on a towel with a lid down and wrap it up until it cools completely.
Preservation for the winter is ready!
We prepare for the winter tomatoes with citric acid in 3-liter jars
It's simple and quick recipe waste tomatoes. They are incredibly delicious. Everything is eaten and immediately washed down with brine, because it is also excellent. This recipe is a favorite in our family. Yes, not only in the family, but also in our environment, who tried this yummy. And who should not eat vinegar, it’s generally a godsend, because it is replaced by citric acid.
List of required ingredients (calculation for a 3-liter jar):
- Tomatoes - 1.5
- Sugar - 5 tbsp. lies.
- Salt - 2 tbsp. lies.
- Citric acid - 1 teaspoon with a slide
- Carrot - 1 pc.
- Bulgarian pepper - 1 pc.
- dill umbrella
- Garlic - 3-4 pcs.
- Hot pepper optional
- Allspice -4 pcs.
- Peppercorns - 5-6 pcs.
- Carnation - 2-3 pcs.
- Bay leaf - 2 pcs.
Cooking method:
1. Before starting harvesting, as usual, we prepare tomatoes - we select small whole fruits, without damage, about the same size. We peel the carrots. We clean the sweet pepper from seeds and stalk and wash it together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize in a way convenient for you, whether it be an oven, microwave or over steam (over a kettle / saucepan + colander or double boiler).
2. At the bottom of each bottle we put a dill umbrella, garlic, bay leaf, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, parsley sprig.
3. We put tomatoes in jars. Do not forget to pierce deeper with a toothpick or needle.
4. Add carrots sliced \u200b\u200bin slices or cubes with stripes of sweet pepper.
4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put water on the brine on the stove. When the water boils, add salt, granulated sugar and citric acid, give time to boil a little. Drain the infused water from the jars and pour over the brine.
5. We roll up the lids on the jars and put them in a far corner so as not to interfere. Wrap with a warm blanket until the preservation is completely cool. Then we put it in the cellar.
We enjoy winter fragrant tomatoes!
Video on how to close the most delicious "tomatoes in the snow" with garlic
Another hit of tomato blanks! Delicious sweet-spicy tomatoes will not leave anyone indifferent, they are eaten first! And if guests come, get ready to share the recipe.
Ingredients for 1 liter jar:
- Tomatoes - 500-600 gr.;
- Garlic - 1 teaspoon (possible with a slide);
- sweet peas (optional) - 2 pcs.;
- Mustard seeds (optional) - 0.5 tsp;
- Vinegar 70% - 0.5 tsp.
Marinade per liter of water(per liter jar about 400-500 ml of marinade):
- Sugar - 3 tbsp. spoons;
- Salt - 1 tbsp. spoon.
Surprise your loved ones with delicious preparations in the winter!
The most delicious recipe for tomatoes in tomato juice without vinegar and sterilization
Easy to prepare recipe, amazing taste of tomato. Tomato juice can be used in cooking. The recipe has been tested for decades.
Ingredients for 5 jars 1.5 liters:
- Tomatoes - 5 kg.
- Tomato juice - 3.5 l.
- Salt - to taste
Cooking method:
1. Add salt to taste into ready-made boiling tomato juice and mix well.
And you can not salt at all, it's up to you.
2. Pour boiling water over the lids.
3. We lay out the tomatoes in jars. Fill with boiling water, close the lids and leave for 10 minutes.
4. We put on a jar plastic cover with holes and drain the water.
5. Fill the jars with boiling tomato juice to the top so that the tomatoes are completely submerged. Cover with a metal lid.
6. We twist the covers with a key.
IN winter time enjoy the gifts of summer!
Delicious Cherry Tomato Canned Recipe
Cherry is a very tasty and beautiful fruit. A blank of these mini-tomatoes will become bright decoration table. And ardent lovers of pickles will appreciate this recipe.
Ingredients:
- Cherry tomatoes - 500-600 gr.
- Onion - 1 small head
- Umbrella dill - 1 pc.
- Parsley - 4-5 sprigs
- Horseradish leaf - 1/2 part
- Peppercorns - 8 pcs.
- Bay leaf - 1 pc.
Marinade for 1 liter jar:
- Sugar - 2 tbsp. spoons
- Salt - 1 tbsp. spoon (no slide)
- Vinegar 9% - 1 teaspoon
Cooking method:
1. At the bottom of a clean sterilized jar we put spices: parsley, dill umbrella, onion cut into rings 0.5 cm wide, bay leaf, peppercorns and horseradish leaf. Then fill with cherry tomatoes.
2. Fill the tomatoes boiled water and leave for 15-30 minutes.
3. While our mini-tomatoes are in boiling water, we need to prepare the brine. Pour 1 liter of water into a saucepan. Add sugar and salt, then send the pan to the stove and bring the marinade to a boil.
4. Drain from liter jar infused water with nylon cover with holes. Next, pour a teaspoon of vinegar directly into the jar.
5. Pour boiling brine over the neck of the jar so that it completely covers the mini-fruits (cherries).
6. Cork with a metal lid. Wrap up. When the jar has cooled, put it in a cool place. But I have them and at room temperature are wonderful!
This concludes my collection. I hope you like it and you will find the most delicious ideas blanks! Which will delight you and your family in the cold season! After all, as my grandmother said: “Winter will ask what did you do in the summer?”
For comments and reposts of the article in the social. network special thanks.
And I wish you that all your blanks turn out well!
Now it's time to make preparations from tomatoes for the winter. At home, you can cook delicious preserves with this vegetable; no store-bought ones even come close to comparing with them! After all, how great it is to open a jar in winter with fragrant, fragrant summer herbs and garlic, tomatoes.
The birthplace of the tomato, or more correctly, the tomato, is South America, where it is still found in the wild today. In Peru and Ecuador, tomatoes began to be cultivated as early as the fourth century BC. And it came to Europe thanks to Christopher Columbus at the end of the 15th century. Already from the middle of the 16th century, it began to be cultivated in Spain. By the end of the 16th century, the tomato or, as it was also called, " paradise apple began to spread almost throughout Europe. Tomato came to Russia in the 18th century and at first was an ornamental culture, they began to be used for food later.
What are the benefits of tomatoes? With a low calorie content, because they are 90 percent water, they contain quite a few vitamins, organic acids, essential oils, natural hormones, such as the "hormone of happiness" - serotonin, trace elements, including cobalt, nickel and zinc.
Canned tomatoes at home in the following ways: cooking in own juice, marinating, drying, drying, salting and pickling in barrels and jars, preparing tomato juice and puree, preparing sauces, salads and snacks with tomatoes.
Each family has its own recipes for preparations from this delicious and healthy vegetable from the simplest to the most unusual. We offer you the best, time-tested recipes for tomato preparations.
1) Recipe for tomatoes for the winter from my grandmother.
Ingredients:
For 1 liter jar
Tomatoes - approximately 600 g
Spices:
Carnation inflorescences - 2 pcs.
Allspice - 2 peas
Black pepper - 2 peas
Tarragon (tarragon) - 1 sprig
For marinade:
For 1 liter of water.
Salt - 1 tbsp. (no big slide)
Sugar - 5 tablespoons (with slide)
Citric acid - 1/3 tsp
Cooking:
- Banks are thoroughly washed and dried. You can sterilize jars, but this is not necessary. We took liter cans. Firstly, to open and eat immediately, and secondly, it is very easy to lay out the spices, knowing the required amount per 1 liter.
- Choose ripe, but firm, medium-sized tomatoes.
- Arrange spices in jars. In each liter jar we put 2 peas of allspice and black pepper. 2 cloves and a sprig of tarragon.
- So that the skin of the tomatoes does not burst when heat treatment, we pierce with a fork a cross on a cross each tomato from the side of the stalk.
- We lay the tomatoes loosely, without trying to put as much as possible into the jar. Leave some space at the top.
- Cover jars in boiling water for 5 minutes.
- Pour jars of tomatoes with boiling water. Be very careful. So that the banks do not burst, fill in parts. We poured a little into one jar, go to another jar. Then a little more was poured into the first jar, and so on, until all the jars were filled.
- We cover the jars with sterilized lids (do not roll them up) and leave for 10-15 minutes.
- Then pour the water into a saucepan. It is advisable to use a special plastic lid with holes, and it is easier and you will not burn yourself.
- Pour sugar, salt and citric acid into the water drained into the pan in proportion to the amount of water, based on the amount of these ingredients per 1 liter.
- Mix everything and put the pan on the fire. When the water boils, let it boil for another 1-2 minutes. Check that the salt and sugar have dissolved.
- Pour the hot marinade over the tomatoes all the way to the top.
- We close the jars with lids and roll up or twist, whoever has what kind of lids.
- Turn the jars upside down. We wrap with something warm, towels, blankets and leave to cool.
Such tomatoes, like other canned foods, we store in a cool room, but I think they will survive in the pantry, at room temperature.
2) Tomatoes "You'll lick your fingers"
The name of the recipe speaks for itself and fully explains the popularity of this recipe. The preparation is very tasty, the method of preparation is not at all complicated.
Ingredients:
To spin five cans with a volume of 1 liter, you will need:
Red tomatoes - about 3 kilograms;
Dill or parsley - a bunch (10-12 branches);
head of garlic;
Bulb onion 130-150 g;
Sunflower oil - 3 tbsp. l.
For marinade:
Water - 3 l;
Salt - 3 tbsp. l.;
Sugar - 7 tbsp. l.;
Bay leaf - 2 pcs.;
9% vinegar - 200 ml;
Black or allspice- 5-6 peas.
At the bottom of pre-sterilized jars lay chopped greens mixed with garlic and pour in vegetable oil; after which carefully washed tomatoes are carefully laid out, alternating them with layers of sliced \u200b\u200brings onion. The jar is thus filled to the very top. The marinade is boiled, after which vinegar is poured into it; let it cool a little - to about 80 degrees and pour it into jars filled with tomatoes. The filled jars are subjected to a 15-minute sterilization, after which they are rolled up and turned upside down and left to cool completely.
You can harvest tomatoes for the winter and big banks; in this case, it is convenient to combine tomatoes in one jar different sizes(and if different color, then it will also turn out beautifully).
Ingredients for a three-liter volume of finished pickles:
Bulgarian pepper - 1 pc.;
Garlic: - 3-4 large cloves;
Parsley - 10 - 12 branches;
Sugar - 3 tbsp. l.;
Salt - 2.5 teaspoons;
Vinegar - 1 tbsp. l.
First of all, we set the water to boil, and while it boils, wash the vegetables, sterilize the dishes.
At the bottom of the jars we put a couple of cloves of garlic and a few sprigs of parsley, tightly lay the tomatoes, and put the remaining parsley and garlic on top of them. Cut the pepper into 4-5 parts and spread the slices on top.
While the water boils, add sugar, salt and vinegar to the contents of the jar.
After the water boils, pour it over the tomatoes and roll up the lid.
We wrap the canned jars with a warm blanket so that they cool as slowly as possible.
In addition, when harvesting according to this recipe, cucumbers, young squash or even zucchini can be added to tomatoes. This is already a sort of assorted work. In winter, such “salting” will add variety and memories of summer to the diet.
But not by canning alone, as they say ... Recipes are known that allow you to prepare tomatoes for the winter without the use of sterilization.
Huge demand for dining table in winter will enjoy Pickled Tomatoes.
3) pickled tomatoes
To prepare such a blank, you will not need any special conditions, no special skills, no cans and lids for canning.
You will need for a 3-liter container:
Tomatoes - 1.3 - 1.5 kg;
Parsley;
Garlic - 2-3 cloves;
Two or three leaves of black currant;
2-3 cherry leaves;
One "umbrella" of dill;
50-60 g (to taste) salt;
Water - 1.2 liters.
IN enamel pan, a bucket or a jar lay out thoroughly washed greens and garlic, cut into pieces. Part of the parsley, currant and cherry leaves, dill umbrella are also laid out there.
Carefully washed tomatoes are laid out on top of the greens.
Having prepared the brine (from 1000 ml of water and salt), pour tomatoes into containers with it, press down with a plate, and you can put a load on top so that the tomatoes do not float up.
The container is covered with a lid (when harvesting in a jar, you can close it with a plastic lid).
A container with tomatoes is placed in a cool place for two to three weeks; after this period pickled tomatoes ready and just asking for the table.
Undoubtedly, recipes for harvesting unripe, green or greenish-green for the winter also deserve attention. brown tomatoes that remain on the branches in autumn. (do not leave them on the bushes for the winter!). Such fruits are not suitable for salads and other dishes that are successfully made from red, ripe tomato(they differ significantly from ripe ones both in density and in the structure of the fruit pulp).
Green tomatoes have enough interesting taste; Yes, and this preparation looks quite appetizing. As an appetizer, canned green tomatoes pair wonderfully with a variety of dishes from potatoes, as well as meat dishes.
To harvest unripe green tomatoes for the winter, according to this recipe, we take three liters of finished preservation:
About one and a half kilograms of green tomatoes;
Bay leaf -3;
10 pcs of black and allspice;
Half a glass of nine percent vinegar;
Marinade for pouring
Liter of water;
a tablespoon of salt;
One and a half tablespoons of sugar;
First, let's put the marinade in preparation; To do this, bring water to a boil. In the meantime, it boils, we will select tomatoes of the correct form for preservation; preferably without dents and damage to the skin. It is better that they are approximately the same size - it will be more convenient to blanch them.
At the bottom of pre-sterilized jars, lay out bay leaves, garlic, black and allspice peas and tomatoes; they should be in small portions(300-400 grams each) blanch in boiling water for 30 seconds. The most convenient way to do this is with a colander, so as not to catch the tomatoes one by one from the boiling water in the pan. And after blanching, the tomatoes are immediately transferred to pre-prepared jars with spices already laid on the bottom.
Add salt and sugar to the boiled water for the marinade and simmer for 3-4 minutes over low heat, then add vinegar to the jars filled with tomatoes and immediately pour boiling marinade, then tightly close the jars with lids (roll up or twist). Closed banks with tomatoes should be immediately wrapped in something warm (a blanket, for example) and left in this form for about a day (during this period, the jars will completely or almost completely cool down).
It is better to store in a cool place - before the onset winter will do cellar, cellar, basement or refrigerator; and with the advent of winter, you can put it on the balcony.
4) Salted tomatoes in a bag
It's very fresh and original recipe pickled tomatoes for the winter in a polyethylene bag.
Ingredients: 
Water - 1.5 liters,
100 grams of salt
Black peppercorns - 2 pcs,
Bay leaf - 1 piece,
Tomatoes medium degree maturity
Celery leaves, cherries, currants,
Dill.
Recipe:
Rinse the tomatoes thoroughly. Also wash the leaves of celery, cherries, currants and dill. You can add sugar beet to the recipe, so you can keep the oxidative processes in salted tomatoes.
Put a layer of greens in a plastic bag, put a layer of tomatoes on top of it, then put a layer of greens again, finely chop the sugar beet, put it on top, and then again the tomatoes and again the greens. Tie the bag tightly.
After two days, fill our tomatoes and greens with the resulting brine. To prepare the brine, take half a bag of water, then salt, add bay leaf, put dill, and hot allspice. Boil together
Then cool the mixture and pour it into a bag. Tie the bag tightly.
5) Peeled Tomatoes with Peppers
Ingredients you will need to prepare 3 liters of pickled tomatoes and peppers:
Red chilli pod;
2.5 kilograms of ripe tomatoes;
Red bell pepper- 1 piece;
Root of 1 parsley;
10 black peppercorns;
2 liters of filtered water;
Allspice peas - 5 peas;
1 carrot;
30 g non-iodized salt;
4 teaspoons of vinegar 80%;
Sugar - 5 tablespoons.
How to cook pepper marinated tomatoes:
Cut the tomatoes in a criss-cross pattern, dip briefly in boiling water and blanch for two minutes. Then transfer them to ice water and remove the skin.
Peel the red pepper and cut it into wide strips. Rinse the hot peppers, cut the carrots into circles, chop the greens larger, cut the parsley root into circles.
Place tomatoes and prepared vegetables in clean jars, fill them with brine, which should boil. Tomato blanks for the winter recipes must be done so that the jars do not explode in the middle of winter or even in autumn.
To do this, do this: place jars with warm water, wait until it boils, sterilize the jars for about 20 minutes. Then add vinegar and close.
6) Tomatoes with honey
Tomatoes marinated for the winter with honey are a very simple and tasty preparation. Hot peppers are added to jars as desired.
Ingredients:
For 2 liter jars:
Tomatoes - 1.1 kg
Horseradish leaf - 0.5 pcs.
Dill - 2 umbrellas
Hot pepper - 4 rings
Garlic - 4 cloves
Honey - 6 tbsp.
Salt - 2 tsp
Vinegar 9% - 2 tbsp.
Water - how much will go into the jar.
To preserve tomatoes with honey for the winter, prepare from the list necessary products. Choose small tomatoes that will easily fit into a jar, and just as easily you can get them out of there.
Sterilize the jars in advance in any way convenient for you: over steam, in the oven, in the microwave or double boiler. Put pieces of horseradish leaves, 2 cloves of garlic and a dill umbrella on the bottom of each jar. If you like spicy tomatoes, add hot pepper rings right with the seeds. Pack tomatoes tightly into jars.
Bring the water in the kettle to a boil, pour the tomatoes in jars and leave for 30 minutes, covering the jars with clean lids.
After a while, pour the water from the jars into a saucepan, add honey, salt and vinegar, stir and bring to a boil. Pour tomatoes in jars with hot marinade and immediately roll them up with a key. Turn the jars over onto the lids, cover with something warm and leave to cool completely.
Tomatoes prepared according to this recipe can be stored in the apartment. In winter, pickled tomatoes with honey will be appropriate at any celebration.
7) Tomatoes with horseradish for the winter
Ingredients:
For 2 cans of 1 liter:
Tomatoes - 1.5 kg
Horseradish root - 40 g
Garlic - 4-6 cloves
Parsley - 0.5 bunch
Bulgarian pepper - 1 pc.
Water - 650 ml
Salt - 50 g
Sugar - 3 tablespoons
Vinegar 9% - 4 tablespoons
Tomatoes with horseradish are a very tasty preparation, combined with many dishes. Tomatoes turn out vigorous, for a feast - that's it! Calculation of products for 2 cans of 1 liter.
To harvest tomatoes with horseradish and garlic for the winter, prepare all the necessary products. Tomatoes choose dense, as they will be cut in half.
Randomly chop the bell pepper, garlic and horseradish root. Place them in a blender bowl and grind using the " metal knife". Cut the tomatoes in half, if very large, then into 4 parts. Add finely chopped parsley to the twisted mass.
Fill clean sterile jars with tomatoes - cut down, shifting with a mixture of garlic, horseradish, pepper and parsley.
cook hot marinade from sugar and salt, let it boil for 3-5 minutes and pour over the tomatoes. Cover jars with lids. Put a thick napkin on the bottom of the pan, put the jars and pour into the pan hot water. Sterilize 10 minutes from the moment the water boils.
Roll up the jars and turn them upside down, cover with something warm. Leave until completely cool. Tomatoes with horseradish are ready for the winter.
tomatoes in tomato juice for the winter
Ingredients:
Tomatoes (for juice) - 1 kg
Tomatoes - 600 g
Salt - 1 tbsp.
Allspice peas - 3 pcs.
Black peppercorns - 10 pcs.
Carnation - 3 pcs.
Garlic - 2 cloves
Hot pepper - 0.5 pcs.
Tomatoes in tomato juice is a very tasty preparation for the winter. The recipe is easy to make and the results are amazing! It will be very tasty boiled potatoes, with meat dishes, and just as a snack. And one more thing: the recipe allows you to use substandard tomatoes, it's convenient.
So, the main ingredients for making tomatoes in tomato juice for the winter are the simplest - tomatoes and salt. You can add more garlic, hot peppers and spices, but this is not at all necessary! Tomatoes for juice take the most ripe, and for the preparation itself - small or medium-sized.
We cut large tomatoes into large pieces so that it is convenient to pass through a juicer. If you have a manual, then you can adjust the density of the spin. And if electric, run the squeezes again through the juicer. It remains a thick mass that can be used in the preparation of soup or a second course.
About 1 liter of juice is obtained from 1 kg of tomatoes, it may turn out a little less, depending on the juiciness of the tomatoes. Pour the juice into a saucepan, add salt, bring to a boil. You need enough salt so that the juice is slightly oversalted, because the tomatoes will take some of the salt. Cook the juice over moderate heat for 10-15 minutes, removing the foam (it can also be used in cooking other dishes). After boiling, I got 700 ml of tomato juice.
While the juice is being cooked, we sterilize the jars over steam, put the garlic, half of the pepper, spices and tomatoes.
We prick the tomatoes with a toothpick near the stalk so that the skin does not burst. Pour boiling water over and leave for 10 minutes, covered with a lid.
Then we drain the water, pour the tomatoes with hot tomato juice, tightly close the lid (I use thick nylon), turn over, wrap and leave to cool. After that, we remove the tomatoes in tomato juice for the winter in a cellar or other dark cool storage.
It took me 500 ml of juice per liter jar. The rest of the juice can be placed in a bag with a latch and put in the freezer. It can be used in winter as a dressing in soups or main dishes.
Tomatoes in tomato juice are ready! Eat to your health!
8) Tomatoes for the winter in oil
Interesting, not exactly regular billet, has a high calorie content, and a very pleasant taste.
Ingredients:
Tomatoes - 1 kg;
Vegetable oil - half a cup;
Water - 1 liter;
Vinegar 9% table - 3 tablespoons;
Sugar - 2 tablespoons;
Bay leaf;
Black peppercorns;
Dried cloves;
Onion - 1 head.
Cooking:
We thoroughly wash the jars and after that they need to be calcined in the oven.
Tomatoes for this preparation need ripe and sweet, but firm, dense, otherwise they will spread. Tomatoes need to be washed, sorted out. Then cut into two halves.
In this workpiece, the most important thing is delicious marinade, so let's start preparing it:
We take water, pour it into a saucepan, wait for it to boil. Add 9% vinegar to the water, immediately add salt and granulated sugar. After that, add spices - they are very important in this preparation, but adjust everything to taste. As soon as everything boils for a couple of minutes, it will be possible to remove from the stove. Now we clean the onion and cut it into thinner rings, washing in advance. We put everything in jars - put the tomatoes in cuts on the bottom, then onions, bay leaves, and lay them out in such layers to the very top. If you want, you can add peeled garlic and a little peppercorns. Everything, it remains to fill everything with marinade and cover the jars with lids. We send them for sterilization for 15 minutes, take them out and add oil to each jar. There should be about enough oil to form a layer of 5 mm. After that, you need to roll up the lids and cool, take out in the cold.
9) Adjika for the winter
Fragrant and burning adjika- the queen of homemade preparations. For heat-resistant people - an appetizer for black bread, for the rest - a universal flavor, seasoning and just a delicious savory snack. Fragrant and spicy adjika always come in handy, whether it's a mountain feast or cozy gatherings with friends.
We offer you 2 classic recipe adjika:
Raw adjika (without cooking)
Ingredients:
Tomatoes - 2.5 kg
Bulgarian pepper - 500 g
Hot red pepper - 3-5 pcs.
Horseradish root - 200 g
Garlic - 300 g
Sugar - 1 cup
Salt - 2 tbsp.
Vinegar 9% - 1 cup
Adjika is harvested raw, so it should be stored in the refrigerator. It is stored exactly for a year, if, of course, it is worthy. To prepare raw adjika with horseradish, take the products from the list.
Cut the pepper in half and remove the seeds. It is better to use red pepper. Hot pepper can be taken green. Peel the horseradish root. The ingredients indicate the weight of the purified product. Peel the garlic. Remove the stalk from the tomatoes, cut into 4 parts. Place all the vegetables in batches in a food processor. Then grind. Pour the whole mass into a large bowl. Then add sugar, salt and pour vinegar. Mix well and place in dry sterilized jars. Tighten the jars with screw caps and store in the refrigerator. Raw adjika with horseradish ready to eat!
Boiled adjika for the winter
Ingredients:
Tomatoes - 1 kg
Bulgarian pepper - 3-4 pcs.
Hot pepper - 1 pc.
Onion - 2 pcs.
Carrots - 2 pcs.
Garlic - 1 head
Sugar - 50 g
Salt - 1 tbsp.
Refined sunflower oil - 100 ml
Vinegar 9% - 1 tbsp.
To prepare boiled adjika for the winter, cut tomatoes into slices, cutting out the stalk. Cut peppers, remove seeds, cut into arbitrary pieces. Peel and cut carrots, onions. Peel the garlic from the husk. Chop the vegetables in batches in a food processor.
Place the vegetable mass in a suitable pan, cook for 30 minutes, not forgetting to stir. Then add all the spices to the adjika, mix and cook for another 5 minutes.
Sterilize jars and lids in a convenient way for you. Fill the jars with hot adjika, turn over on the lid and put "under a fur coat" until it cools completely. After that, you can clean boiled adjika for winter storage.
10) Caviar from green tomatoes for the winter
Ingredients:
Green tomatoes - 1 kg
Onion - 500 g
Carrots - 500 g
Garlic - 10-12 cloves
Sugar - 4 tablespoons
Tomato paste - 2 tbsp.
Salt - 1 tbsp.
Ground paprika - 1 tsp
Sunflower oil - 100 ml
Ground black pepper - 1.5 tsp
Vinegar 9% - 2 tbsp.
I got into my hands very good recipe caviar from green tomatoes for the winter, and since green tomatoes we have in the garden remained in in large numbers, then such caviar greatly saves the situation. This year, the first batch of caviar that I cooked was already almost all eaten, and I immediately decided to cook more. It is very tasty to spread caviar on bread and serve as sandwiches, besides, caviar can become great snack To meat dishes. From the specified amount of products, 4 jars of 500 ml are obtained.
To prepare caviar, prepare all the products on the list.
Wash the green tomatoes, cut in half and remove the stalks, then cut into pieces arbitrarily. Transfer the tomatoes to a food processor. Using a metal knife attachment, mash the tomatoes into a puree. At the bottom of the saucepan of stainless steel pour sunflower oil, then - tomato puree. Put the pan on the fire, bring the contents to a boil, reduce the heat and cover the pan with a lid. Cook for 15 minutes.
Peel onions and carrots, cut into pieces. Also place them in the bowl of the food processor and chop. Then add this mass to the pan to the tomatoes. Mix the vegetable mass, cook for another 10 minutes under the lid. Then add sugar, salt, black pepper, paprika, tomato paste and garlic passed through a press. Mix all ingredients and cook for another 5 minutes.
If you want to get more homogeneous consistency, then the mass can be pierced with an immersion blender. Add vinegar to the caviar and bring to a boil again.
Arrange caviar in pre-sterilized jars, twist or roll up, then turn over and wrap with a warm blanket. I advise you to roll up 3 cans of caviar from green tomatoes for the winter, and leave the rest for testing, the caviar turns out to be incredibly tasty. You can store caviar in your home pantry, and an open jar - of course, in the refrigerator.
Happy preparations! Save with love!
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 delicious preservation, which can either act as a separate snack or be an addition to various dishes. canned tomatoes will be appropriate for both everyday and 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 "Lick your fingers" so that you get delicious preparations and enjoy the fruits of your labour.
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 skin, you can remove it first with fresh tomatoes by dousing them with boiling water.
Second important point after the choice of vegetables is the purity of the containers used. Jars and lids for preservation should be thoroughly washed and sterilized. You can sterilize the container 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 others. spicy ingredients. Adding garlic, chili peppers or hot peppers will make your preparations more savory, while 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, a double or triple fill boiling water, followed by infusion for 10-20 minutes. In the second case, the tomatoes are marinated once, after which they are sterilized. Ready conservation 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 to each jar vegetable oil. 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!
Tomatoes of any size and variety can be processed using a meat grinder.
This method allows you to prepare delicious snacks from tomatoes that are not suitable for pickling.
By twisting the tomatoes in a meat grinder, you can cook ketchup, adjika or other preparations. This method allows you to save natural taste and aroma of tomatoes.
Tomatoes through a meat grinder for the winter - the basic principles of cooking
Tomatoes are washed, cut into several pieces and twisted in a meat grinder. You can do this both with the skin, and after removing it. Then the tomato mass is put on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil everything together for a few minutes and pour into jars. The blanks are sterilized, if it is provided for in the recipe.
Garlic, onion, sweet bell pepper or other vegetables can be added to tomatoes ground in a meat grinder.
Recipe 1. Tomatoes through a meat grinder for the winter with pepper
Ingredients
five kilograms of tomatoes;
300 g sweet bell pepper;
300 g carrots;
parsley - a bunch;
salt, bay leaf and peppercorns.
Cooking method
1. Cut the washed tomatoes into large slices and grind in a meat grinder. Transfer the resulting tomato mass to an enameled container and put on low heat.
2. Peel the carrots and grate with small chips. Wash the sweet peppers, cut the tails and clean from the partitions and seeds. Cut them into half rings. Rinse the greens, dry slightly and finely chop with a knife.
3. Half an hour after the tomato boils, put carrots and half rings of sweet pepper into it. Salt, season with bay leaf and black peppercorns. Simmer the tomato over low heat for another quarter of an hour. Then pour it into sterile jars and twist. Turn over the snack jars, cover with a blanket and cool throughout the day.
Recipe 2. Tomatoes through a meat grinder for the winter with garlic
Ingredients
100 g of garlic;
kilogram ripe tomatoes;
salt, pepper and sugar.
Cooking method
1. Rinse the tomatoes, remove the stalks and cut them into small slices. Grind the tomatoes with a meat grinder. Pour the resulting tomato mass into an enameled container.
2. Disassemble the garlic into slices and peel them. Grate the garlic on a fine grater, or crush with a garlic press. Put the chopped garlic in the tomato, add the bulk ingredients according to the recipe, mix everything well and cover with a lid. Put the tomato mixture on the stove and boil.
3. Pour the boiling tomato into jars and roll up. Cover the inverted preservation with a blanket. Cool for a day, then put in the cellar.
Recipe 3. Tomatoes through a meat grinder for the winter
Ingredients
three kg of tomatoes;
sugar - a little more than half a glass;
table vinegar 9% - 80 ml;
10 cloves;
black pepper - 10 peas;
two cloves of garlic.
Cooking method
1. Wash the soda cans, rinse and sterilize in the oven for half an hour. Boil the lids.
2. Rinse ripe tomatoes, pour over with boiling water and peel. Cut into large slices and twist in a meat grinder. Pour the tomato mass into a thick-walled saucepan and place it on medium fire cook for half an hour. Remove the foam, reduce the heat and boil for a couple more hours over low heat.
3. Peel the garlic and also grind it in a meat grinder. After the mass has been reduced by half, add garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato boils, and pour into prepared jars. Roll up the appetizer, turn over, cover with an old coat and leave for a day.
Recipe 4. Tomatoes through a meat grinder for the winter with garlic and horseradish
Ingredients
kg of red tomatoes;
root horseradish and garlic - 100 grams each;
two st. l. salt;
granulated sugar - 20 g.
Cooking method
1. Rinse ripened tomatoes, dip in boiling water for a few seconds and remove the skin. Cut them into large pieces. Remove the skin from the horseradish and cut into pieces. Squeeze the peeled garlic through a garlic press.
2. Grind tomatoes and horseradish root in a meat grinder. Transfer the mass of tomato and horseradish to an enameled container, add garlic and dry ingredients here. Mix very well so that the garlic and horseradish are well connected with the tomato.
3. Arrange the seasoning in jars, close with plastic lids and store in the cellar or in the refrigerator.
Recipe 5. Green tomatoes through a meat grinder for the winter
Ingredients
1300 g of green or brown tomatoes;
half a kilogram of onion;
carrot - 400 g;
bell pepper - three pcs.;
chilli;
two apples;
granulated sugar - 60 g;
lean refined oil- 50 ml;
half tsp essences of vinegar.
Cooking method
1. We wash the green tomatoes and cut them into large slices. Grind them in a meat grinder. We transfer them to a saucepan. Peel the onion and cut into quarters. We cut the stalks of sweet peppers, clean them from partitions and seeds and cut them into wide strips. We wash the apples and cut into four parts, cut out the seed boxes. We clean the garlic from the husk.
2. Grind peeled and chopped vegetables in a meat grinder. Squeeze the garlic through a garlic press and finely chop the chili pepper with a knife. We shift everything to the tomato mass. Pour sugar and salt here, pour in the oil. Okay, let's put everything together.
3. We put the saucepan on moderate heat and cook for about forty minutes. We taste, and, if necessary, add spices. Ten minutes before readiness, pour in the essence. Pour the appetizer into sterilized jars and roll up. Cool the preservation by wrapping it in a blanket throughout the day.
Recipe 6. Tomatoes through a meat grinder for the winter with bell pepper
Ingredients
kg of tomatoes;
kg of fleshy bell pepper;
garlic - 5 cloves;
salt and black pepper.
Cooking method
1. Peppers and tomatoes are washed. We clean the inside of the peppers. We cut all the vegetables large pieces. Grind all the vegetables in a meat grinder. We shift the resulting mixture into an enameled container and put it on fire.
2. We free the garlic from the husk and crush it with a special press. Put the garlic in the mixture of tomatoes and vegetables and boil. We lay out the boiling snack in a glass container and roll it up. We cool the appetizer by covering it with a blanket.
Recipe 7. Tomatoes through a meat grinder for the winter with apples
Ingredients
three kg of ripe tomatoes;
apples - 3 pcs.;
two chili pods;
200 g granulated sugar;
salt - two tbsp. spoons;
150 ml of vinegar 9%;
vegetable oil- 50 ml;
5 g of cloves, black pepper and cumin.
Cooking method
1. Thoroughly wash the tomatoes and cut into large slices. Grind tomatoes in a meat grinder. Pour the resulting tomato mass into a saucepan with thick walls.
2. We peel the apples, remove the core and also grind in a meat grinder with chili peppers. Pour the apple mixture into the tomatoes. We combine apples with tomatoes well and send the pan to the fire. We wait until the mixture boils and twist the fire to a minimum and simmer for an hour and a half, stirring constantly so that the tomato does not burn.
3. Shortly before the end of cooking, add sugar and salt, season with spices and pour in vegetable oil. A couple of minutes before readiness, pour in the vinegar and lay it out in sterilized jars. We turn the preservation upside down and cool, covering with a blanket.
Recipe 8. Tomatoes through a meat grinder for the winter with basil
Ingredients
five kg of fleshy tomatoes;
sugar and salt;
basil (green)
Cooking method
1. We cut the stalks of the washed tomatoes and cut them into small slices. We grind the tomatoes in a meat grinder, and pour the resulting tomato mass into an enameled container.
2. Put it on the fire and cook for 20 minutes from the moment of boiling. Add dry ingredients and mix. Fresh basil greens, rinse and put whole sprigs in a tomato.
3. Pour the boiling tomato mass into jars and roll up. Turned upside down preservation, and cool it under the covers.
Recipe 9. Tomatoes through a meat grinder for the winter in Ukrainian
Ingredients
dense tomatoes - 5 kg;
kilogram of bell pepper;
sour apples - kilogram;
salt - two tbsp. l.;
200 g of sugar;
400 ml sunflower oil;
hot red pepper - 50 g.
Cooking method
1. We wash the tomatoes, cut out the stalks and pour over with boiling water. Peel off the skin and twist in a meat grinder. Cut the apples into quarters and cut out the seed boxes. We rinse the bell peppers, clean the partitions and seeds, cut into long strips. Grind all the vegetables in a meat grinder and put in a tomato.
2. Thoroughly combine the tomato-vegetable mixture, add bulk ingredients and oil. Boil the tomato mass for three hours over low heat. Pour the boiling tomato into sterile jars and roll up. We cool the inverted preservation by wrapping it in a blanket.
Recipe 10. Tomatoes through a meat grinder for the winter "Appetizing"
Ingredients
two kg of fleshy tomatoes;
garlic - 200 g;
four horseradish roots;
dill and parsley - in a bunch;
sweet bell pepper - ten pcs.;
hot pepper- 20 pods;
sugar - 80 g;
salt - 100 g;
vinegar - a glass.
Cooking method
1. Washed tomatoes and cut them into large slices. We cut the tails of sweet and hot peppers and clean the vegetables from the inside. We cut in half. We sort out the greens, rinse and lightly dry. Peel the horseradish and cut into pieces.
2. We twist all the vegetables with a meat grinder, put them in an enameled container and connect everything well. Add dry ingredients, mix again, cover with a lid and leave in a cool place for a couple of days. Pour in the vinegar, and put it in sterile jars. Close with plastic lids and store in a cool place.
Recipe 11. Tomatoes through a meat grinder for the winter with vegetables
Ingredients
ripe tomatoes - five kg;
carrots and bell peppers - kg each;
hot pepper - 10 pcs.;
onion - half a kilogram;
vegetable oil - half a liter;
garlic - five heads;
coarse salt.
Cooking method
1. We wash the tomatoes and cut into several parts. Carrots and onions are peeled and rinsed. Wash hot and sweet peppers and clean from the inside.
2. Grind tomatoes and other vegetables in a meat grinder and transfer to a thick-walled pan. Add the bulk ingredients to the tomato-vegetable mixture and pour in the oil. We send the pan to the fire and cook over moderate heat for two hours.
3. We lay out the boiling snack on a dry, sterile glass container and roll up. We cool the preservation upside down, covering it with a blanket.
Recipe 12. Tomatoes through a meat grinder for the winter with plums
Ingredients
two kg of ripe tomatoes;
kg pitted plums;
250 g of onion;
incomplete glass of sugar;
5 g hot red pepper;
two bay leaves;
20 ml 9% vinegar;
100 g of garlic.
Cooking method
1. Wash the plums, cut in half and remove the stone. Washed tomatoes cut into large slices. Finely chop the peeled garlic with a knife. Grind the rest of the vegetables with a meat grinder. We spread it in an enameled container and put it on moderate heat and cook for an hour and a half.
2. 30 minutes before the end of cooking, add bulk ingredients, cloves, garlic and bay leaf. We also spread the garlic here and boil everything together, stirring occasionally so that the appetizer does not burn.
3. We lay out the boiling snack in a glass container, sterilized in advance and roll it up. We leave to cool for a day, turning over and wrapping the jars with a blanket.
- Slightly spoiled tomatoes can also be used to prepare tomatoes through a meat grinder for the winter, after cutting out all the rotten parts. In this case, the tomatoes must be boiled.
- Garlic, horseradish and hot pepper act as a preservative, so the more of these vegetables in a snack, the longer term storage.
- It is better to add spices gradually, as they reveal their taste during cooking, so it is better to periodically taste the dish to determine if there are enough spices, sugar and salt.
- If carrots are present in the recipe, then the cooking time increases, since an undercooked vegetable can cause spoilage of the snack.
Loading...
