Pickling tomatoes in jars: golden recipes with photos

Pickling tomatoes in jars- This is an opportunity to prepare a delicious and appetizing snack for the winter. Our recipes will convince you that it is not at all necessary to use barrels for pickling.

Pickling tomatoes for the winter in jars

You will need:

Horseradish root
- water
- tomatoes – 5 kg
- laurel
- allspice
- salt

Cooking steps:

Prepare the containers: wash them with hot water with the addition of soda powder, sterilize. Select dense brown fruits and wash them thoroughly along with the greens. Place spices and tomatoes at the bottom of the jar. Add spices and fruits again. Cook the brine: prepare 5 liters of water, pour a glass of salt into it. Stir the brine thoroughly until the salt is completely dissolved. Pour into containers, cover with plastic lids, and let stand in the room for 24 hours. As soon as the fermentation process begins, you can lower the workpiece into the cellar. After just a month and a half, the vegetables will be ready.

Be sure to prepare and. You definitely haven't tried anything better!

Recipe for pickling tomatoes in jars

You will need:

Bitter pepper
- salt – 5 tablespoons
- garlic head
- sugar – 10 tablespoons
- tomatoes – 2 kg
- a bunch of fresh dill

How to cook:

For uniform pickling, select fruits of the same size and variety. After preparing all the necessary products, they need to be washed and dried. Place garlic, pepper, cut lengthwise, and dill at the bottom of sterile containers. Cut the tomatoes lengthwise into 2 parts and fill the jars. Place greens and garlic on top. Prepare the brine: boil five liters of water, add salt and granulated sugar, wait 5 minutes, pour in the hot filling, cover with lids, let the brine stand for a day at a temperature of 20 degrees. Move the seams to the cellar or to the refrigerator shelf.

Recipes for pickling tomatoes in jars

"Bachelor's Tomatoes"

You will need:

Small tomatoes – 2.6 kg
- a tablespoon of sugar
- peppercorns
- garlic
- horseradish
- dill sprigs
- laurel leaf

Cooking steps:

Wash the containers thoroughly and steam for a few minutes. Take the tomatoes and punch 3 large holes in the “tail” area. It is better to do this with a knife. Place in a jar in layers, season each layer with spices and seasonings. One of the most important components of the workpiece is brine. It is prepared extremely simply: pour sugar into jars, sprinkle with salt, pour in filtered cool water, and cover with plastic lids. Move the container for 10 days to a room where the temperature reaches no more than 18 degrees. This time will be enough for the fermentation process to begin. But the entire salting will take three weeks. All this time, the snack can be stored under plastic covers.

Pickling tomatoes in liter jars

Prepare:

Sweet pepper
- carrot
- table salt – 6 large spoons
- black peppercorns - six pieces
- two aspirin tablets
- citric acid
- onion head

Cooking steps:

Chop the peeled carrots into slices into the treated container. Cut the peppers into strips, chop the onion. Wash the tomatoes thoroughly and put them in jars. Boil water, pour vegetables up to the neck. Cover with lids and let stand for about 20 minutes. Once this time has passed, pour the liquid from the container into the pan. Throw out the aspirin tablets, add some lemon. Pour boiled brine over the fruits and roll up. Leave in an inverted position for 7 hours.

Required components:

Garlic clove – 4 pcs.
- a handful of dill seeds
- laurel leaf – 3 pcs.
- salt
- sugar
- identical medium-sized tomatoes – 10 pcs.
- cloves, sweet peas - 6 pieces each
- water

How to cook:

We will prepare vegetables in two-liter containers. Rinse the vegetables with a sponge under running water, thoroughly removing dust and dirt from them. Place a saucepan filled with water and steam the container. Peel the head of garlic and divide into individual cloves. Place garlic and spices on the very bottom, and fill with vegetables on top. Cover the first vegetable layer with dill seeds, and then lay out the next layer of vegetables. Pour boiling water directly from the pan, leave to steep and place back on the stove. Pour 3 tbsp into the water. spoons of granulated sugar and 2 spoons of salt. If the tomatoes are sour, you can increase the amount of sugar.

Immediately after the brine boils, pour it into the container with vegetables a second time. It is necessary to fill up to the very neck. At the very end, pour in a couple of small spoons of acetic acid. Cover the containers with treated metal lids and screw them on.

Pickling tomatoes for the winter in liter jars.

You will need:

Carrot
- cream tomatoes - 1.6 kg
- garlic cloves – 4 pcs.
- cloves, dill umbrellas - 2 pieces each
- liter of water
- citric acid
- cherry and currant leaves - 4 pieces each
- celery, tarragon - ½ stalk each
- hot peppers
- black peppercorns – 10 pieces
- coarse salt - large spoon
- laurel leaf – 3 pieces
- sugar - a couple of spoons (tablespoons)
- oak leaf – 4 pieces

How to cook:

Let the filling cook. 10 minutes will be enough for it to be ready. Fill the container with ingredients in the following sequence: garlic cloves - peppercorns - tarragon - carrots - dill umbrellas - black peppercorns - cloves - currant leaves - cherry and oak leaves - tomatoes. Sterilize the filled jars (there is no need to add brine at this time). Sterilization takes place in the usual way. Pour boiling filling, add citric acid, seal the jars.

Prepare also.

Cold way.

Ingredients:

Tomatoes – 1.7 kg
- table vinegar - a third of a glass
- purified drinking water – approximately 1.5 liters
- sugar, coarse salt - a tablespoon
- a sprig of celery
- aspirin tablet, bay leaf - 3 pieces each
- any spices
- black peppercorns – ten pieces

Cooking features:

Make a cold brine. Stir and let it brew. At this time, prepare the container for seaming. Fill it with all the ingredients in the following sequence: bay leaf - allspice - garlic cloves - celery sprig - dill umbrellas - tomatoes - again garlic cloves - celery and dill. Pour in the brine, throw in the aspirin tablets, and cover with a plastic lid. Place the seam in the cellar or put it in the refrigerator.

Dry method.

You will need:

Fruit leaves – 30 pieces
- coarse salt – 195 g
- tomatoes – 3 kilograms

Cooking steps:

Prick each tomato in the area of ​​the stalk, cut off the bottoms (be sure to wash the fruits in advance). Place the tomatoes in rows (stems up), pour salt into each cut. Cover the fruits with fruit leaves. Repeat layers. Place the fruit leaves last and transfer the snack to a cool place for several days.

Recipe for pickling green tomatoes in a jar.

Wash the unripe fruits thoroughly and place them in jars, layering them with black currant leaves. Prepare a brine from 40 g of sugar and 35 g of coarse salt. Add a few mashed allspice peas and bay leaves, boil it, after cooling, add 10 g of dry mustard, stir and leave to settle. Place a pressure on top and put it in any cool room. Pickling green tomatoes in jars for the winter is ready!

Pickling green tomatoes in jars.

Prepare:

Sugar - four tablespoons
- coarse salt – 2 cups
- black currant leaves - a handful
- vinegar essence – 2 tablespoons
- ground red pepper - a small spoon
- purified water – 10 liters

Cooking steps:

Make the brine: mix water with salt, sugar, red pepper and currant leaf, let the mixture boil. Boil it for exactly 10 minutes. Remove from heat and let cool. Immediately after the boil begins, add vinegar essence. Select clean jars and place dill seeds, mustard seeds, horseradish leaves and any spices you wish on the bottom. However, it is not recommended to add a lot of seasonings, as they can overwhelm the taste of the vegetables themselves. Pour cold brine over the vegetables, cover with metal lids, and place in the cold.

Tomatoes salted with cherry plum.

Required Products:

Sugar – 30 g
- salt – 20 g
- tomatoes, garlic – 100 g each
- cherry plum – 400 g
- dill

Cooking steps:

Fill the containers with cherry plum fruits, place small tomatoes, garlic cloves and dill sprigs between them. Pour cherry plum juice diluted with salt and sugar on top. Seal the jars and transfer to a cool, dark place.

Recipe with tomato juice.

You will need:

Mustard powder - small spoon
- 10 liters of tomato juice
- tomatoes – 10 kg
- salt – 320 g
- black currant leaves – 95 pcs.

Cooking features:

Tomato juice can be prepared from crushed and non-standard fruits. Line the bottom of the container with blackcurrant leaves, then lay the tomatoes, sprinkle them with mustard, and cover with another layer of blackcurrant leaves. Pour in tomato juice.

Try these variations too:

First option.

Wash and dry strong tomatoes (with stalks), literally put them in boiling water for a moment, lay them in rows, sprinkle with spices, pour in pickle made from (20 g of sugar, a liter of water and 65 g of salt). Sprinkle with dill and horseradish leaves, cover with a wooden circle and a small weight. The fruits retain their shape perfectly.

Option two.

Place red tomatoes in large glass jars, the bottom of which should be lined with spicy herbs and chopped blackcurrant leaves. Sprinkle with spices. Cover the containers with parchment paper and metal lids and place them in a dark place for a while. After soaking, pour in the pickle and store the workpiece in a room with a temperature of about 2-3 degrees.