Delicious and quick step-by-step recipes for preparing tomatoes for the winter with photos and videos. Tomato salad for the winter you will lick your fingers: recipes for delicious preparations Tomato preparations for the winter recipes for fingers
You have probably read the story of how, long ago, one of the Russian ambassadors, by decree of the Great Empress, brought from Europe a whole basket of tomatoes, moreover, he even submitted a whole report to the Senate about this vegetable, but the statesmen, having bitten off this marvelous fruit, delivered the following verdict to the tomato: "... the fruits are wonderfully wonderful and intricate and not suitable for taste." That's how it happens: these "taste not suitable" a little later took root so much that it is now extremely difficult to believe in the words said then.
Tomatoes are loved and desired in any form, both at a family dinner and on a festive table. How many delicious dishes include tomatoes, and do not count, and in winter, jars of canned tomatoes for the winter, prepared according to a variety of recipes, no doubt, are available to every housewife.
Red, yellow, green, small and large tomatoes - for each of this variety of species we have our own recipe. And all this so that the tomatoes prepared in the way you have chosen for the winter will certainly please you and your loved ones in the winter.
Canned tomatoes for the winter "Visiting Grandma"
Ingredients:
tomatoes,
1 sweet pepper
7-8 garlic cloves,
7-8 black peppercorns
3-4 peas of allspice,
1 cinnamon stick
4-5 cloves,
1 cardamom
1 bay leaf,
7 tbsp Sahara,
2 tbsp salt.
Cooking:
In clean and sterilized jars, put garlic and sweet bell pepper cut into thin strips. Prick the washed tomatoes with a toothpick around the stalk, put them in jars and pour boiling water for 10-15 minutes. Then drain the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaf, bring to a boil and boil for 15 minutes. Pour the tomatoes with the resulting hot brine, roll up the prepared lids, turn the jars over and wrap them until they cool completely for a day. Then put the jars of tomatoes in a dark and cool place for storage.
Pickled Tomatoes "Gentle Snow"
Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp minced garlic,
2 tsp 9% vinegar.
For marinade:
1-1.5 liters of water,
3 tbsp Sahara,
1 tbsp salt.
Cooking:
Fill a 1 liter jar with prepared tomatoes, pour boiling water over it and leave to cool completely. Meanwhile, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the cans of tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp. vinegar, roll up the lids, wrap and leave to cool completely, then put in a cold place.
Pickled tomatoes "Crumbs for potatoes"
Ingredients for a 3 liter jar:
small red tomatoes
1 sweet pepper
1 hot pepper
3-4 garlic cloves,
1 sprig of parsley
3 bay leaves,
3 tbsp Sahara,
3 tbsp salt,
8-9 peas of allspice,
3 tbsp 9% vinegar.
mineral water.
Cooking:
Washed tomatoes, sliced sweet peppers, hot peppers, garlic and parsley put in sterilized jars. Pour boiled mineral water over the shoulders of the jar and leave for 10 minutes. Then drain the water and boil it again. Repeat this procedure one more time. Before pouring for the third time, add sugar, salt, bay leaf and pepper directly into the jar. Pour boiling water over everything, add vinegar, roll up and wrap until completely cool.
Spicy pickled tomatoes for the winter "What you love!"
Ingredients for 1 liter jar:
tomatoes.
10 g dill,
5 g celery
5 g basil
1 small head of garlic,
1 hot pepper.
For marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
2 tbsp 6% vinegar.
Cooking:
Put dill, celery, basil, a few cloves of garlic and half a hot pepper in each jar, put tomatoes in jars, sprinkling them with the remaining garlic cloves, and put a sprig of dill rolled into a ring on top of the tomatoes. For marinade, boil water, add sugar, salt to it, boil for 1 minute, then add vinegar, pour tomatoes with marinade, let stand for 5 minutes and, draining the marinade, boil it again. After that, pour tomatoes with boiling marinade and roll up.
Tomatoes for the winter with horseradish in gooseberry juice "Barskie"
Ingredients:
4 kg of tomatoes,
200 g horseradish root.
For marinade:
2 liters of water
600 g gooseberry juice,
200 g sugar
60 g salt.
Cooking:
Wash the tomatoes and prick them from the side of the stalk. Cut the horseradish root into slices. Place tomatoes and horseradish in jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill three times, roll up after the third can.
Tomatoes marinated with herbs and vegetable oil "Mom's recipe"
Ingredients:
tomatoes,
vegetable oil.
For marinade:
3 liters of water
7 tbsp Sahara,
3 tbsp salt,
1 tbsp 9% vinegar,
10 black peppercorns,
6 bay leaves,
1 head of garlic
parsley and dill - to taste.
Cooking:
Peel the garlic, cut into slices and put it together with herbs on the bottom of liter jars. Then put the tomatoes in the jars. For the marinade, add sugar, salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add vinegar and pour the prepared marinade over the tomatoes. Then add 1 tbsp to each jar. vegetable oil, sterilize 1 liter jars for 10 minutes and roll up.
Tomatoes for the winter in beetroot brine "Summer Miracle"
Ingredients for a 3 liter jar:
tomatoes,
2 bulbs
1 small beetroot
1 small sour apple
For marinade:
1.5 liters of water,
150 g sugar
1 tbsp salt,
70 ml 9% vinegar.
Cooking:
Cut the apple into slices, onion into rings, beets into slices. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour the contents of the jar with boiling water and leave for 20 minutes. After that, drain the water, add sugar, salt to it, bring to a boil and strain. Pour the finished marinade into a jar, add vinegar and roll up.
Tomatoes with garlic arrows
Ingredients for a 3 liter jar:
1.5 kg of tomatoes,
300 g garlic arrows,
5 black peppercorns.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 ml 6% vinegar.
Cooking:
Wash the garlic cloves, cut into small pieces (3-4 cm) and blanch for a few minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and place tomatoes on top. Add salt to the water, bring to a boil and pour the contents of the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the jar with a lid.
Tomatoes with baked peppers for the winter "Delightful"
Ingredients:
1 kg small tomatoes
700 g sweet pepper,
dill greens - to taste.
For marinade:
1 liter of water
2 tbsp vegetable oil,
1 tbsp dill seeds,
5 black peppercorns,
1 tbsp salt,
1 tsp 70% vinegar.
Cooking:
Wrap the peppers in oiled foil and bake in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and remove the skin. Put the tomatoes and peppers in jars, shifting with dill sprigs. Boil water with salt and spices, add vinegar and pour vegetables in jars with this marinade. Sterilize jars for 15 minutes, roll up, then turn upside down and wrap until completely cool.
Canned tomatoes with honey and garlic
Ingredients (calculation for 3 liter jars):
1.5-1.8 kg small hard tomatoes,
1 head of garlic
3 umbrellas of dill,
1.5 sheets of horseradish,
6 leaves of blackcurrant,
9 white peppercorns
2.5 liters of water,
6 tbsp honey,
3 tbsp salt.
Cooking:
Peel the garlic and cut lengthwise into slices. Cut off the tops of the tomatoes, make an incision in the center and stuff with garlic. Place horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the prepared marinade over the tomatoes, cover with lids and leave for 5 minutes. Then pour the marinade back into the pan and boil. Do this procedure 3 times, then roll up the jars and turn them over until they cool completely.
Cherry tomatoes marinated with champignons
Ingredients:
250 g yellow cherry tomatoes
300 g small champignons,
3 bay leaves,
1 bunch dill,
1 pinch black peas
1 pinch grated nutmeg
1 pinch of allspice,
1 pinch barberry
carnation,
vegetable oil,
50 ml white wine vinegar
salt.
Cooking:
Peel the mushrooms, put them in a saucepan, pour warm salted water, bring to a boil, then add white wine vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook with them for 2 minutes, then add the bay leaf, chopped dill and nutmeg to the total mass, cover the pan with a lid and let stand for 5 minutes. Next, put the pan in cold water and, stirring gently until completely cool, let stand for another 30 minutes. Arrange the tomatoes with champignons in sterilized jars, roll up.
"Delicious flowers" from green tomatoes for the winter
Ingredients for four 3L jars:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For marinade:
6 liters of water
18 tablespoons Sahara,
9 tbsp salt,
200 ml 9% vinegar.
Cooking:
Wash the tomatoes and cut them crosswise, but not completely. In the resulting cuts, put a piece of pepper, garlic cloves, carrot slices. Arrange the finished “flowers” in 3 liter jars, after putting greens and black peppercorns on the bottom of the jars. Pour boiling water over the contents of the jars twice, holding for 10 minutes each time, pour marinade on the third and roll up.
Green tomatoes with walnuts
Ingredients:
1 kg green tomatoes
100 g walnut kernels,
1 pod of red hot pepper,
4 garlic cloves,
1 bunch basil greens
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp 9% vinegar.
Cooking:
Cut the tomatoes into slices, salt and leave for 10 minutes. Finely chop hot peppers and garlic, chop the basil greens, walnut kernels, if they are bitter, soak for 20 minutes in milk, then fry in a pan without oil. Combine pepper, garlic, basil herbs, nuts, vegetable seasoning and sugar. Lay the tomatoes in jars in layers, each of which is sprinkled with the prepared mixture. Add vinegar to each jar, cover with lids and sterilize: 0.5 liter jar - 5 minutes, 1 liter jar - 10 minutes. Then roll up the jars, turn upside down and leave to cool completely.
Sun-dried tomatoes with Provence herbs "Aromatic"
Ingredients:
800 g small tomatoes,
200 ml vegetable oil,
1 tbsp provencal herbs,
4-5 garlic cloves,
1 tbsp Sahara,
1.5 tbsp salt.
Cooking:
Cut the tomatoes into quarters, scoop out any liquid with seeds from them with a spoon and wipe with a paper towel to remove moisture. Next, lay the tomato slices on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and garlic cloves, cut into 4 parts. Remove the baking sheet to the upper grate, make a minimum fire and leave with the door open for 1.5 hours. Then turn the baking sheet on the other side and place for another 30-40 minutes. After the time has elapsed, put the sun-dried tomatoes in sterilized jars along with seasonings and garlic, pour in vegetable oil and close the lid. Store in a cool place.
Green Tomato Jam with Lemons and Rum
Ingredients:
3 kg green tomatoes
3 lemons
2 kg sugar
3 liters of water
100 ml of rum.
Cooking:
Take green fleshy tomatoes no larger than a walnut, wash them, cut them into slices and remove the seeds. Then fill them with cold water, put on fire, bring to a boil and cook for 3 minutes, then fold in a colander and let cool. Boil a thick syrup from water and 1 kg of sugar, dip the tomatoes into it and cook for several minutes, remove from heat and leave for a day. The next day, drain the syrup, add the remaining sugar and sliced \u200b\u200blemons along with the peel, put on fire and boil for 7 minutes. Then lower the tomatoes and cook until done. When the jam has cooled, add rum, pour into jars and close with nylon lids.
Red tomato and plum jam
Ingredients:
1 kg tomatoes
3 kg plums,
2.8 kg of sugar,
50 ml lemon juice.
Cooking:
Remove the pits from the plums. Remove the skin from the tomatoes, cut into slices and remove the seeds. Mix tomatoes, plums and lemon juice, put on fire and cook, stirring constantly, for several minutes. Then wipe the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide jam into jars and close with lids.
Here they are - tomatoes for the winter ... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real "tomato symphony" with a touch of piquancy and originality.
Good luck preparing!
Larisa Shuftaykina
Tomatoes got their name from the Italian word for "golden apple". The word "tomato" comes from the Aztec word "tomatl". South America is considered the birthplace of tomatoes, and wild forms of tomatoes (tomatoes) are still found there.
This vegetable (from a botanical point of view, it is a berry) is one of the most popular crops due to its valuable and nutritious qualities. Tomato fruits are eaten fresh, fried, boiled, pickled, salted, dried, canned. They also make various sauces, tomato paste, tomato juice, lecho.
Tomatoes and tomato juice help to activate metabolic processes, help improve brain activity and maintain a good memory until old age. Tomatoes are vegetables with a high content of dietary fiber. Regular consumption of tomatoes normalizes the gastrointestinal tract, helps to remove toxins, poisons, toxins, and other harmful substances from the body, helps to increase the overall tone, physical endurance of the body, get rid of chronic fatigue and loss of strength.
How to cook pickled tomatoes for the winter (cooking details):
- For pickling tomatoes, fruits of any maturity are used. Tomatoes should be of high quality - without damage and dents, strong to the touch. It is advisable to use fleshy varieties with a dense skin, such fruits are better stored and do not burst during heat treatment.
- Tomatoes are not soaked before canning, only washed thoroughly. The stalks are removed from the fruits and a puncture is made in place of the stalk with a toothpick so that the skin does not burst when poured with boiling water.
To calculate the amount of marinade, we put our tomatoes with all the ingredients in jars and pour boiling water over them. Drain the water into the pan, while another 200 ml is added to 3 liters of water in case of spilling the marinade filling, and make the marinade. Usually the marinade leaves half of the capacity of the jar. Pour the marinade over the tomatoes so that it spills a little over the edge and cover with lids.
- When preserving tomatoes, they usually use: dill umbrellas, celery, parsley, basil, bay leaf, garlic, pepper (allspice, black, hot), horseradish, currant leaves. Also, to improve the taste and aroma of tomatoes, put onions, bell peppers, carrots, cucumbers. The greens are sorted and washed thoroughly. Bulgarian pepper is washed, the seeds and stalk are removed, cut into several parts. Cucumbers (if we make assorted) must first be soaked for 2-3 hours, rinse well and cut off the tips. Wash the onion, peel and cut into several pieces.
Pour tomatoes with marinade to the very edge so that as little air as possible remains in the jar for the reproduction of various microorganisms
- We prepare dishes for pickled tomatoes: wash the jars thoroughly using baking soda. If you are not sure about the cleanliness of your jars, then you can sterilize them: over steam, in the oven or in the microwave. It is believed that when canning tomatoes, it is not necessary to sterilize the jars, since when pouring tomatoes with boiling water, the jars are sterilized along with the vegetables. But the lids must be sterilized: they are washed and boiled in a saucepan with water for 3-5 minutes, while the factory “grease” is also washed off. 🙂
Vinegar is added just before corking the cans, as it quickly evaporates. It is advisable to use 70% vinegar essence (carefully, observing all safety measures) so that our preservation is of better quality and better stored.
- How many tomatoes fit in a liter, 2 liter and 3 liter jar? It depends on how we stack our tomatoes. When tightly packed, they fit about half of the volume of our jar. 0.5-0.6 kg of tomatoes will fit in a liter jar, 1-1.2 kg in a two-liter jar, 1.8-2.1 kg in a three-liter jar. It also depends on the size and shape of our tomatoes.
Pickled tomatoes are made with or without sterilization. When canning, double or triple filling is used. Triple - more reliable, but in any case, everything should be thoroughly washed and processed.
- In order to accurately determine the amount of water for the marinade, put the tomatoes with all the ingredients in jars and fill with cold water. We cover the jar with a nylon lid with a hole and pour the water into a measuring container. We drain the water from all our jars and add a little water (200 ml per three-liter jar), in case the marinade spills when pouring tomatoes. We put salt and sugar in this water, and cook the marinade. After pouring the tomatoes, the remaining marinade does not need to be poured out, it can be used for canning next time (you can store it in the refrigerator for several days).
A simple delicious recipe for pickled tomatoes for the winter
Preparations for the winter are not complete without tomatoes. Pickled tomatoes are a juicy and very tasty snack, a wonderful addition to all dishes in the winter.
Ingredients for 1 three-liter jar:
- Tomatoes - 2 kg,
- bell pepper - 1 piece,
- hot peppers - a few rings,
- carrots - 1 pc,
- dill umbrellas - a few pieces,
- cloves - 2-3 pieces,
- allspice and black peppercorns - 2-3 pieces each,
- salt - 2 tbsp. spoons,
- sugar - 3-4 tbsp. spoons (to your taste)
- vinegar essence 70% - 1 tbsp. spoon under the lid.
Cooking:
Prepare and wash all vegetables. We pierce the tomatoes with a toothpick so that they do not burst from boiling water. Tomatoes should not be overripe. We clean the Bulgarian pepper from seeds and stalks, cut into pieces. We clean and cut the carrots, peel the garlic. We put the water to boil.
Wash jars and sterilize lids. Put cloves, peppercorns, dill, hot peppers, bell peppers, onions, garlic, carrots, bay leaves in jars. Optionally, you can add parsley, currant leaf.
Add tomatoes, filling the jar to the top. The smaller the tomatoes, the less voids remain.
Pour the contents of the jars with boiling water, cover with lids. Leave it like this until it cools down. Next, drain the water. And again, pour our tomatoes with boiling water for 5-10 minutes. Drain the water into a saucepan. (Ie, pour boiling water twice).
We prepare the marinade at the rate of 50 g of salt and 100 g of sugar per three-liter jar. You can taste the marinade and make the amount of salt-sugar to your taste.
Fill jars with brine. Since vinegar evaporates, we will add it when rolling.
Under the lid - for a 1-liter jar: 1/3 tbsp. spoons of 70% vinegar essence. We roll up our jars of tomatoes with lids.
We flip our cans.
Wrap up in a warm blanket or towel. Leave until cool.
Ready! Bon appetit!
Sweet pickled tomatoes for the winter - very tasty
Many people like sweet tomatoes. They are fragrant, savory and tender. Sweet tomatoes are deservedly popular, here it is worth highlighting the recipe - sweet Royal tomatoes for the winter, for their extraordinary taste.
Ingredients per 3 liter jar or three 1 liter jars:
- Tomatoes, preferably the same shape and size - how much will go into a jar,
- hot peppers - to taste (1-2 rings from the pod),
- bell pepper - ¼ part,
- salt - 1 tbsp. the spoon,
- sugar - 1.5 cups,
- allspice - 4 - 5 pieces,
- bay leaf - 1-2 pieces,
- cloves - 2-3 pieces,
- onions, carrots, garlic - a little bit of everything, “for beauty and deliciousness”,
- acetic acid 70% - 1 tbsp. the spoon.
How to cook royal pickled sweet tomatoes:
My tomatoes so that they do not crack from boiling water - we pierce them with a toothpick.
We put in a jar: dill with an umbrella, cloves, allspice peas, hot peppers - a small ring, ¼ of bell pepper, onion, bay leaf, garlic. Add tomatoes.
Fill jars with boiling water.
Cover with lids and let stand with boiling water until cool.
Drain the water into a saucepan. We make a brine at the rate of 1 tbsp. a spoonful of salt and sugar 1.5 cups per 3-liter jar.
Pour the tomatoes with brine, add 1/3 tablespoons under the lid - 1 teaspoon of vinegar 70% essence (to your taste).
We close our jars. Turn over, wrap and leave to cool completely.
Royal tomatoes are tender, sweet and fragrant.
Tomato recipe "Lick your fingers" - well, very tasty
Tomatoes "You lick your fingers" have an excellent taste, as well as a very interesting appearance. This is a wonderful preparation for the winter. Making salting according to this recipe is easy and fast, you can use both large and small tomatoes.
Ingredients for a 3 liter jar or 3 1 liter jars:
- ripe tomatoes - 2 kg,
- onion - 3 onions,
- garlic - 7-9 cloves,
- dill, parsley - 0.5 bunch each
- bay leaf - 5 pcs,
- vegetable oil - 3 tbsp. spoons,
- allspice - 3 pcs,
- cloves - 3 pcs,
- black peppercorns - 1 pc.
Marinade for 1 liter of water:
- salt - 1 tbsp,
- sugar - 3 tablespoons,
- vinegar 9% - 1 tbsp.
Cooking:
Before preparing the products, wash the jars well and sterilize the lids - boil them in water.
Food preparation:
- chop the greens not finely, no need to chop,
- tomatoes, if they are large, cut in half or quarters,
- onion cut into rings / half rings / quarter rings - according to your desire.
- Peel the garlic, wash with water.
We pierce whole tomatoes with a toothpick twice in the stalk area so that the fruit does not crack from boiling water.
Large tomatoes cut into halves or slices.
Now we put all the components in layers:
At the bottom of each jar we put:
- 3 garlic cloves per jar.
- black pepper, allspice, hot pepper - a few rings, to taste.
- a couple of bay leaves.
You can put spices / tomatoes / onions / garlic / herbs in any order, it doesn’t matter, in any case it will be delicious, just lick your fingers 🙂
Now we make the marinade in a separate pan:
- put on the gas pot with 1 liter of water,
- add 3 tablespoons of sugar and 1 tablespoon of salt (you can add black pepper and sweet peas, bay leaf - if desired),
- after boiling, mix and turn off.
Pour the jars with tomatoes with the resulting marinade and immediately cover them with sterilized lids.
We take a pan in which we will sterilize the jars. Pour warm water, put a towel / cloth. After our jars have cooled, put them in a saucepan. You can’t put hot ones - they can burst from the temperature difference.
To the shoulders of the cooled jars (as in the picture), fill the pan with water, pour a tablespoon of vegetable oil under the lid. We cover the jars with lids, turn on the gas, wait for the boil.
After boiling, we reduce the gas, sterilize 1-liter jars for 15-20 minutes (three-liter jars - half an hour).
The tomatoes will rise a little and the marinade may leak out, so it's best not to top it up a bit.
As soon as 15 minutes have passed, we take the jars out of the water bath. Pour a few drops of 70% vinegar essence under the lid and immediately roll up the jars with lids.
We turn the jars over, check that the lid is tightly closed. As usual - we put all the salting under the covers, until it cools completely.
Let's store in a cool dark place.
We take out in the winter, open and eat 🙂
Korean-style tomatoes for the winter - the most delicious instant recipe
According to this recipe, a spicy-sour-sweet-tasting preparation of tomatoes, garlic, herbs and hot spices is obtained.
Preparing quite simply and quickly. After cooking, you need to let the dish brew for 4-6 hours.
Ingredients:
- tomatoes - 1 kg (7-8 pieces of medium fruits),
- bell pepper - 1 pc (1 large fruit, 1-2 medium ones),
- bitter capsicum (you can 2 pods of chili peppers) - 1 pc,
- garlic - 4-5 cloves,
- cilantro and parsley (whatever you like, you can green onions, basil, everything to your taste) - 0.5 bunch each,
- red pepper - a quarter teaspoon ground (or half a pepper),
- table vinegar 6% - 50 ml (5 tablespoons),
- mustard - 1 tbsp. the spoon,
- vegetable oil ~ 4 tbsp. spoons,
- aspirin - 1 tab.
- coriander - a teaspoon,
- salt - 1 tbsp. the spoon,
- sugar - 2 tbsp. spoons,
- allspice, bitter - 1 teaspoon.
We put spices to taste.
Cooking:
Wash, peel and cut all vegetables:
- Cut the tomatoes in half or quarters, remove the core.
- We clean the Bulgarian from seeds and stalk, cut into slices.
- Rinse the garlic, pepper again, dry with a paper towel.
- Coarsely chop hot pepper.
Grind with a meat grinder:
- Bell pepper,
- hot pepper,
- garlic.
Add the following to the crushed mass:
- a teaspoon of ground coriander
- 2 tbsp sugar (or 1 tbsp sugar, 1 tbsp honey)
- 1 tablespoon salt
- 5 tablespoons of table vinegar,
- 50 ml, vegetable oil (half a glass),
- a little sesame oil (it is advisable to get this, it will add flavor)
We chop the greens with a knife, add to the twisted vegetables, add crushed aspirin.
We mix everything well.
In a liter jar, lay out chopped tomatoes, herbs and gravy in layers, so to the top.
Turn over, put on a saucer in the refrigerator for 6-8 hours or overnight.
After 4-6 hours we can already try. We clean in a dark, cold place until winter.
Instant tomatoes with garlic for the winter
Harvesting "Tomatoes for the winter with garlic" - very tasty. Garlic, hot peppers, various spices emphasize and enrich the taste of tomatoes, make it spicier and more aromatic.
We reviewed the best recipes for pickled tomatoes for the winter. They turn out well, very tasty - you just lick your fingers! Plus, they're quick and easy to prepare. 🙂
Bon appetit!
There are many recipes for preparing delicious tomatoes for the winter.
I have already mentioned that this wonderful vegetable, like any other, contains many useful substances and that they can be consumed not only fresh, but they perfectly retain all the vitamins after heat treatment, salting. You can harvest it whole, make it not only from ripe, but also not ripened fruits, and what delicious ones you get, you will lick your fingers
Tomato blanks on our winter table will add another bright color and a delicious dish that will just make you lick your fingers.
Tomatoes for the winter with carrot tops, recipe for 1 liter jar
We will need:
- How many red tomatoes will go in
- fresh carrot tops
For marinade in 1 liter of water:
- 1 heaping tablespoon of salt
- 4 heaping tablespoons of sugar
- 0.5 teaspoon of acetic acid 70%
Cooking:
Wash tomatoes and carrot tops well, dry
At the bottom of a sterilized 1 liter jar, lay out the tops
We make several punctures in the stalk of a tomato with a toothpick
We lay them out, how much will go into the jar
Bring water to a boil in a saucepan and pour
Cover with sterilized lids and leave for 8-10 minutes
We prepare the marinade, for this we put a pot of water on the fire, add salt, sugar and bring to a boil
Drain water from jars through gauze or a special lid
Fill jars with boiling marinade
We roll up the lids and shake a little, turn over, wrap in a warm cloth and leave to cool completely
Tomatoes marinated for the winter with raspberry leaves without sterilization
Ingredients per 3 liter jar:
- 2 kg medium tomatoes
- 3 raspberry leaves
- 4 garlic cloves
- 2 tablespoons salt
- 5 tablespoons of sugar
- 1.5 tablespoons of vinegar 9%
Cooking:
- At the bottom of a sterilized jar, put well-washed and dried raspberry leaves.
- Add garlic, pre-peeled
- Lay out the tomatoes
- Pour the jars with boiling water, cover with a sterilized lid and drain it back into the pan after 20 minutes
- Add salt, sugar and put on fire, bring to a boil and pour in vinegar
- Pour the marinade carefully into jars.
- Immediately roll up the lids, turn over and wrap, let cool
Pickled tomatoes for the winter, a recipe with citric acid for a 3 liter jar
Ingredients for two 3L jars:
- 4 kg tomato
- 200 gr. Sahara
- 100 gr. salt
- 2 teaspoons of citric acid, 1 spoon per jar
- 6 bay leaves
- 10 allspice peas
- 4 garlic cloves
- parsley
- dill greens
- 2 sweet peppers
Cooking:
In sterilized jars, lay out the bay leaf, chopped garlic, peppercorns
Lay out the tomatoes, starting with the larger ones.
Putting them to the middle of the jar, add a sprig of dill, 3 sprigs of parsley
Peel the peppers, cut into quarters
Add it at the very top of the jar
Fill with boiling water and cover with sterilized lids and let stand for 20 minutes
Pour water from cans into a saucepan, put on fire
Add sugar, salt, bring to a boil, stirring
Sprinkle citric acid
Pour boiling marinade
Roll up the lids, turn over, cover with a warm cloth and leave to cool completely.
Tomatoes "Slices" - mother's recipe for the winter
Required based on 3 liters of water:
- 1 cup sugar
- 3 tablespoons of salt
- Cloves to taste
- Black peppercorns to taste
- Bay leaf to taste
- 1 tablespoon of vinegar 70%
Cooking:
- Wash the tomatoes, cut into slices
- Pour water into a saucepan, bring to a boil
- Add salt, sugar, cloves, pepper, bay leaf, vinegar
- Place tomato slices in sterilized jars.
- Pour boiling brine, cover with sterilized lids
- In a large container, lay the bottom with a towel and set the jars
- Pour water and put on fire, sterilize 1 liter jars - 15 minutes
- Banks roll up, turn over, wrap in a warm cloth and leave to cool completely
Recipe for harvesting tomatoes with almost no salt and sterilization
Necessary:
- 5 liters bucket of red tomatoes (yield 3 liters)
- 0.5 teaspoon salt
- A pinch of hot red pepper
- 2 bay leaves
- 7 allspice peas
- 100 gr. Sahara
Cooking:
Wash the tomatoes, dry, chop coarsely, put in an enamel bowl
Add salt, sugar, peppers, bay leaf
Put on fire, bring to a boil, stirring
Arrange in sterilized jars and roll up with sterilized lids
Put the jars on their side and leave to cool completely.
Delicious tomatoes for the winter, recipe with garlic for 1 liter jar
Based on 1 liter jar:
- red tomatoes
- Handful of garlic cloves
For pouring into 1 liter of water:
- 3 tablespoons of sugar
- 1 tablespoon salt
- 1 tablespoon of vinegar 9%
Cooking:
- Wash the tomatoes, pat dry and cut into quarters
- Put denser in sterilized jars sprinkled with garlic cloves
- Put water on fire, add salt, sugar, vinegar, bring to a boil
- Pour jars with boiling strained filling, cover with sterilized lids
- In a large container with boiling water, pre-lay the bottom with a towel, put the jars
- Sterilize for 10 minutes, roll up, wrap in a warm cloth, turn over and leave to cool
Recipe for winter tomatoes with gelatin
- 500-600 grams of tomatoes
- 2 onions
- 1 bunch dill
- 10 black peppercorns
- 1/2 liter of water
- 1 table. lies. Sahara
- 1 table. lies. salt
- 3 table. lies. vinegar 9%
- 1.5 table. lies. gelatin
Cooking:
Wash the tomatoes and cut into two
Onion cut into thin rings
At the bottom of a sterilized jar we lay out two sprigs of dill, two peppercorns
Lay out a layer of onion
Cut down, lay out a layer of tomatoes and so alternating with onions until the entire jar is filled
Pour gelatin with a small amount of water, stir and leave to swell
Pour water into a saucepan, add sugar, salt, stir
Put the pot on the fire, bring to a boil
Add gelatin to the marinade, stir until completely dissolved.
Add vinegar and remove from heat
Pour the hot marinade into the blanks
In a large container, laying the bottom with a towel, expose the jars, cover with sterilized lids
Pour water into a container and put on fire, bring to a boil, sterilize from the moment of boiling for 10 minutes
Screw on the lids tightly, invert and leave to cool completely.
Before use, put a jar of tomatoes in the refrigerator for 30 minutes.
Tomatoes for the winter in their own juice without sterilization, recipe - you will lick your fingers
- 1 liter tomato juice
- Salt 1 table. lies.
- Sugar 1 table. lies.
Cooking:
Pass large tomatoes through a juicer
Put the tomato juice on the fire and bring to a boil
Place medium sized tomatoes in a sterilized jar.
Add cloves, coriander, 1 bay leaf to taste
Fill with boiling water, cover with a sterilized lid and drain after 20 minutes
Add salt, sugar to the juice, stir until completely dissolved
Fill jar with boiling tomato juice
We roll up the lid, turn it over, wrap it in a warm cloth and leave it to cool completely.
How to cook tomatoes for the winter in Korean
- 1 kg tomatoes
- 2 sweet peppers
- 4-5 teeth garlic
- 1 hot pepper
- 1 table. lies. salt
- 2 table. lies. Sahara
- 50 ml sunflower oil
- 2 table. lies. vinegar 9%
- greenery
Cooking:
- Wash greens and finely chop
- Wash the peppers, remove the seeds, peel the garlic and chop everything in a blender
- Mix everything
- Add salt, vinegar, oil, sugar
- Wash tomatoes, cut in half
- Put the tomatoes in a sterilized jar
- Place a layer of dressing on top of them.
- So we alternate tomatoes with dressing until the jar is full
- Close with a sterilized lid, turn over and leave in the refrigerator for 8 hours, you can for 1 day
- Store such blanks only in the refrigerator.
Delicious tomatoes for the winter with mustard, garlic and horseradish
- 2 kg tomatoes
- 10 black peppercorns
- 7 allspice peas
- 6 bay leaves
- 6 tooth garlic
- 4 sprigs of dill
- 3 small leaves of horseradish
- 2 table. lies. mustard powder
- 2 red chili peppers
- 2 liters of water
- 1.5 table. lies. Sahara
- 60 grams coarse salt
Cooking:
- Wash greens and dry
- Chili peppers, de-seeded and cut in half
- Put peppers, bay leaf, garlic, herbs in a sterilized jar
- Then lay out the tomatoes more densely, not reaching the neck 2 cm
- Bring water to a boil, add salt, sugar, boil for 3 minutes and let cool
- Pour the mustard powder and pour the marinade not to the brim
- Put the jar in a bowl of water on fire and add vinegar
- Cover the neck with sterile gauze completely
- Gauze under the influence of steam will get wet, lower the edges of the gauze into a jar and sprinkle with mustard
- Send the rest of the brine to the refrigerator
- Tomatoes are infused for 7-10 days, after that, slightly open the gauze and pour in the remaining brine
- Remove gauze, cover the jar with polyethylene and close with a sterilized lid
- Clean the jar in a cool place for 30-40 days
Sweet pickled tomatoes for the winter video recipe
Share your favorite recipes with family and friends. If you have interesting recipes for harvesting tomatoes, you can share them for readers in the comments.
I look forward to seeing you again on my pages.
The most beloved and commonly used vegetables are, without a doubt, cucumbers and tomatoes. They are now sold all year round, and we can enjoy delicious salads using them whenever we want.
But, of course, with juicy, saturated with the summer sun and warmth, vegetables - winter fruits cannot be compared. And so every summer, many housewives, as well as men who like to stand at the stove and cook something tasty, prepare delicious salads in jars.
And even the expression that sounds like a slogan has become very popular - “Roll up the summer in a jar!” It sounds very convincing, and encourages not only to listen to what has been said, but also to wash jars and prepare in them what is grown in the garden or bought on the market.
Here we are trying to roll up. After all, what could be better than self-prepared homemade preparations, made with love, and most importantly with your own hands. In a word "Hand made"!
Tomato blanks are perhaps the simplest and most beloved of all blanks. They are not as capricious in storage as, say, eggplants, they do not need to be fried, steamed and stewed while standing at a hot stove. There is practically no fuss with them. Cooking according to any of today's proposed recipes will be easy and simple. I’m not just saying this: I cooked them for three whole days, and they are all blanks through my hands.
I would like to say that tomatoes go well with any other vegetables - first of all, cucumbers, bell peppers and onions. Such a classic combination of ingredients. Blanks with them are bright, colorful, pleasing to the eye and uplifting. Having opened a jar of such yummy, put it on a plate and pour it over with vegetable oil, you can decorate any, even the simplest dinner, with such a dish.
You can also prepare salads with the addition of carrots, cabbage and cauliflower, apples, zucchini, eggplant, green beans. I even met a preparation for the winter of tomatoes with rice, and today such a recipe will also be in our selection.
And why be surprised, tomatoes are such a beloved and tasty vegetable that you want to see them in various combinations, and in a wide variety.
I will harvest them exclusively from my home-grown fruits. Let them not be as large and red as those sold on the market, but they are their own, grown with love. We live in the Urals, and our places are called the country of evergreen tomatoes. And this name was established due to the fact that we do not wait for our fruits to ripen on a bush, we collect them green and put them in a dark place, where they turn red.
And there comes a moment when you look, and there are more and more red copies in the boxes. And eating them is no longer possible. That's when you just move to the kitchen for a few days, and from morning to evening you process them, cooking, or salads for the winter.
But not everyone is “lucky” like we are, and many tomatoes turn red on the bushes. But be that as it may, today we will make blanks. And let's quickly get to this point. And from what fruits you will cook them, it does not play a special role, even green ones are suitable for preparing many recipes. And having tried such a preparation at least once, you will then specifically look for green fruits in order to cook such a yummy.
Pickled salad "You'll lick your fingers" from tomatoes and onions
This is a very simple recipe that does not require much time to prepare. The most delicious it is obtained from ripe red or pink tomatoes, such as "Bull's heart". Such varieties have a fleshy sugar pulp. And even just eating such a fruit, salting it with salt, you will involuntarily lick your fingers. But what to say if you prepare them in a delicious marinade ?!
I'm using my tomatoes today. I usually prepare them in this way many cans at once. But today I have another task, namely, to show you, dear readers, how blanks are prepared at once according to several recipes. Therefore, I will make all of them in two or three jars, and nothing more.
We will need (for two 650 gram cans):
- tomatoes - 650 gr
- onions - 3 - 4 medium heads
- garlic - 4 cloves
- sunflower oil - 4 tbsp. spoons
- black peppercorns - 10 pcs
- dill, parsley - 4 branches each
For marinade per 1 liter of water:
- salt - 1 tbsp. the spoon
- sugar - 2.5 tbsp. spoons
- vinegar 9% - 60 ml
The marinade will turn out a little more than necessary for two cans, but there's nothing to be done about it. If you cook it for half a liter of water, then this amount will not be enough, and if you cook it for 750 ml, then you will need to recalculate the proportions, where they will turn out with complex proportions. Therefore, it is better to cook the marinade a little more. Let it be better left than not enough.
Subsequently, after cooling, it can be stored in the refrigerator and, if desired, pickle cucumbers or tomatoes in it in order to just eat.
Cooking:
1. Rinse the jars thoroughly with soda or detergent. They also need to be sterilized. This can be done by any of the known methods.
- for a couple
- in the oven
- in the microwave
If you sterilize them in the last suggested way, then do not forget to pour some warm water into the jar so that it does not burst. The sterilization time in the microwave depends on how many jars you put in there. It will take 4-5 minutes for two cans, 5-6 minutes for 3 cans, and so on.
The water should boil in the jar, and it should become so hot that it can only be taken out with a potholder or towel - this is the main indicator of readiness.
Pour boiling water over the lids and let them boil in water for 4-5 minutes.
2. Wash the tomatoes. Peel onion and garlic. Prepare all the ingredients needed for cooking at once. To not forget anything in a hurry.
Cut the onion into rings or half rings, depending on their size.
3. Let's start laying out the components immediately in both prepared jars. Put dill, parsley, onion rings in each of them. Leave some onions. We will still need it to put it on top.
4. Pour in 2 tablespoons of oil and put in two cloves of garlic. You can cut the cloves into 2 - 3 parts. Add 5 black peppercorns.
I have come across variations of this recipe where no pepper was added. I honestly don't know why. I like this option with his presence. When the aroma and taste of this spice is present in the marinade, and in the very taste of the fruit, it always excites the taste and increases the appetite.
5. Cut the tomatoes into large pieces, cutting them into 4 - 6 pieces, depending on the size.
Carefully place the chopped slices in a jar with the rest of the ingredients. Do not press hard, lay out compactly, but without pressure.
6. At the end, lay out the remaining onion rings.
7. Prepare the marinade. To do this, boil water, add salt and sugar to it. When it boils again, add vinegar. And wait for it to boil again. Then turn off the brine and let it cool to a warm state.
8. Pour the contents of the jars with warm marinade. Check that there are no air bubbles in the middle. If there are any, rotate the filled container from side to side, clasping it with your palms. Or, gently stick the handle of the spoon into the place where the bubble is trying to hide, and help it get up.
9. Now the jars need to be sterilized. To do this, collect warm water in a pot of a suitable size, lay a towel on the bottom, and carefully place the containers with the contents there.
Don't put the jars in boiling water so they don't burst.
Pour in the marinade so that it is poured to the very edge. Close with a sterilized metal lid and turn on the gas. Wait until the water in the pan boils, then note the time.
Sterilize 0.5 liter jars for 15 minutes. Sterilize 650 gram jars for 20 minutes, and liter jars for 25 minutes. Do not open the lids during this time, and do not open at all, especially when you are already getting the cans.
Sometimes it happens that while we take out the jar with tongs, we inadvertently move the lid. So in this case, you need to add boiling marinade to the jar again and cover again. Sterilize again, but not the full time, but 10 minutes.
10. Get the jars with tongs, but not all but one at a time. And screw the lids on with a seaming machine.
11. Then turn them over, putting them upside down, and wrap them tightly with a towel or blanket. It is necessary that the contents cool down very slowly. During this period passive sterilization will continue.
Properly covered, the workpiece remains warm even after 24 hours. This is what we should strive for. The slower it cools down, the better.
12. After a day, or even two, turn the jars over to their usual position, and store in a cool, dark place. If you keep it in an apartment. then place the blanks away from heating appliances. If the apartment has a pantry, then this will be an ideal place.
As a rule, such a blank is stored well, and there are no problems with it.
"Lecho" from tomatoes - 6 recipes without sterilization
Last season on the blog pages, I shared my favorite lecho recipes. The article titled suggested 5 different delicious recipes. There were recipes, both simple with tomatoes alone, and with the addition of carrots and garlic.
Lecho is generally the favorite snack of millions of people. They roll it up in the autumn-summer period in tons. And there are a lot of recipes for its preparation. Although I must admit that the salad is the simplest. Why so many recipes, you ask!?
But this is all people's love. Everyone tries to make their favorite dish even tastier and more beautiful. And we are not far behind. Today I want to offer you another recipe - very simple, and very tasty.
This chapter provides 6 recipes for preparing your favorite cold dish. So here are 5 of them you can see by going to, and today I will share only one recipe. Why repeat yourself if some recipes have already been described. Better leave room for new ones.
We will need:
- tomatoes - 2 kg
- bell pepper - 2.5 kg
- sugar - 0.5 cups
- salt - 1 tbsp. spoon with slide
- oil - 0.5 cups
- vinegar 9% - 1 tbsp. the spoon
- black peppercorns - 6 - 7 peas
Calculation of vegetables is given already in a purified state.
Cooking:
As you probably noticed, the composition of the ingredients is the simplest. All you need is tomatoes and bell peppers. But the taste of the whole workpiece will depend on which ones you use.
Tomatoes must be taken necessarily ripe, red, juicy and fleshy. Their taste sets the tone for the whole salad. It is they who play the leading role here.
But peppers also should not be discounted. Choose also juicy fleshy varieties with thick walls. The color of the fruit can be anything from bright red to dark green. But it should be remembered that red pepper has the sweetest taste, and dark green can even have a slight bitterness.
And to get a riot of colors in the salad - just such a variety of colors that a wonderful generous autumn gives us, you can take peppers of different colors. In this case, we will get not only a beautiful color, but also a more versatile taste.
But today I only have red fruits. Tomatoes are my own, and peppers are from the market, but it is the best among all that I could find. Unfortunately, the pepper I have grown does not have the taste that I would like. And so we will use it today in other blanks.
And one more small digression. This is my third day of harvesting tomatoes for the winter. And today I am preparing three different options at once. All of them are specially prepared in order to show you step by step how to do everything. Therefore, I take only half of the components proposed in the recipe. And from this amount I will get one and a half liters of the finished product.
Therefore, from the proposed amount of ingredients, the yield of the finished product will be 3 liters, or a little more.
Therefore, decide on how many jars you need. I preserve in liter jars, since I no longer have jars of a smaller volume. Although the recipe was written at the beginning of the article, this option is the last one I prepare. But keep in mind that it is better to prepare salads in small jars, with a volume of 0.5, 0.65 liters. So that they do not stay in the refrigerator. To open and eat immediately!
Vegetables have been chosen, jars have been decided, let's start cooking.
1. Peel the tomatoes from the stalk and cut out its dark attachment point. Cut the fruit into pieces, their number will depend on the size of the fruit. From them we will prepare a tomato. You can cook it by twisting the vegetables through a meat grinder, or grind it with a blender.
Since I use only a kilogram of fruit, it is easier for me to puree them in a blender bowl.
After receiving the tomato, there are two ways to continue.
- Grind the tomatoes through a sieve, thereby freeing yourself from seeds and pieces of skin, if any. You can also get rid of the skin by scalding the fruit with boiling water in advance and removing it from them. But it's the perfect way to cook!
- I'm going faster and easier today. Moreover, the bones do not interfere with me at all. Yes, they are practically invisible after a tough procedure in the blender bowl.
2. Pour the finished tomato into a large saucepan of the appropriate volume. The volume should be such that it includes mashed tomatoes and chopped peppers. Put the saucepan on the fire and bring the contents to a boil.
3. Boil the tomato for 20 minutes, while periodically stirring the bright red mass. It is considered correct to boil the tomato mass in half. But today we use few tomatoes, besides, they were fleshy and juicy. Therefore, we do not need to boil them in half.
It is necessary to let them boil at a not very intense fire.
4. 5 minutes before the end of time, salt the tomato, add sugar and vegetable oil there. Salt should not be iodized, and oil should not have any foreign smell.
5. Clean the pepper from seeds and partitions. When you cut off the stalk from it, a ring of pepper remains ownerless. Of course, it will be possible to add it to the tomato in this form, but it will not look very beautiful. Well, do not throw out the same useful product.
Therefore, quickly chop it, again in the blender bowl, and until the tomato boils, send this yummy to him in the pan. This procedure is especially good if the tomatoes lack color. Since my pepper is bright red, it will add extra brightness to the tomato. Well, the taste, of course!
By the way, if you want to add a bright saturated color to the salad, you can add a spoon - another chopped paprika.
6. Pepper now needs to be cut. And again, we have several different ways to do this. The easiest and fastest way is to simply cut it into strips. With this method, the cooking time will be reduced as much as possible. It will be enough for 10 - 15 minutes for the pepper to come to readiness during cooking.
The second way is cutting into large cubes or rather large slices. Cooking time will be increased to 20 - 25 minutes.
Today I will cook peppers for the longest time. Firstly, because I have it fleshy and thick, and secondly, because I will cut it quite large.
7. And now let's deal with banks. They need to be thoroughly washed with soda, or another detergent that is more familiar to you. You also need to wash the lids.
8. Then sterilize both of them by one of the known methods. Since I use a lot of jars today, I already sterilized them all in the microwave in advance.
Lids are not suitable for microwave sterilization. Therefore, filling them with water, I put them to boil. After the water boils, they should be in boiling water for at least 5 minutes, and preferably up to 10 minutes.
9. 20 minutes have passed, which means it's time to put the pepper in the pot with the tomato. Laying it out, I see that there is a lot of pepper, but the tomato is not visible at all. Moreover, even mixing all this is impossible. Peppers will immediately jump out of the pan.
No big deal, that's how it should be. Everything goes according to plan. You just need to reduce the heat a little and cover the pan with a lid. After 5 - 7 minutes, you can see that the pepper has "settled" and is no longer trying to get out of the pan. Now you can mix it up.
10. Wait until the mass boils. Then make the time. Our coarsely chopped vegetable should cook for 30 minutes. And you need to cook it with the lid closed. Thus, the tomato will not boil away, and the pepper will not only be boiled, it will also be steamed. Which is very good, because we are not going to sterilize our yummy today.
11. Cook, periodically opening the lid and gently stirring the pepper. It is important not to break all the beauty. I give the cooking time that I got. If you will use thin-walled peppers, then the cooking time should be reduced.
Here, it’s not even better to navigate by time, but by the appearance of the pepper. In no case should it become soft, and fall apart when you just take it with a spoon. But it doesn't have to be tough either. The desired state of pepper is medium; It looks like it's ready, but not completely. It must remain both elastic and plastic. And no time will tell us such a state, we need to look and feel.
12. 5 minutes before the end of cooking, we need to add two more remaining components - black peppercorns and vinegar. Add them, let it boil for 5 minutes, and start filling the jars.
If there are two or three cans, then you can immediately start filling them all in turn. Put two - three spoons in one, then the same amount in another and a third. So the heat will spread gradually, and the jars will not burst from a sharp temperature drop.
In addition, air bubbles will have time to escape.
13. Try to first put more pepper in jars, do not pour the tomato on purpose. Let it be as much as it gets along with pepper. Press each layer lightly so that there are no voids inside. But only lightly, keep the integrity of the pepper. It can easily break while hot, but we need to keep it nice and whole.
14. In the end, we just need a tomato, it should completely hide all the peppers.
Inspect the jar from all sides, there should be no visible voids in it. If you see, then the air must be released. To do this, lower the handle from the spoon into this place, leading it gently along the wall. The bubble will pop right away.
15. Then you should cover the jar with a sterilized lid. Let stand for a minute or two. Then screw the lid on with a seaming machine.
16. Since we do not sterilize the workpiece, we will carry out passive sterilization for it. Place the jars with blanks under the blanket, turning them upside down. And wrap it tightly. Leave in this state for 24 hours.
17. Then store in a dark, cool place, turning them over to their usual position.
That's the whole recipe. As you can see, it is very, very simple. I would even say that it couldn't be easier.
You can add onions and carrots to this recipe, and in the last article, to which there is a link at the beginning of this recipe, we just cooked lecho with their presence. Therefore, if you want to cook such a salad with additional vegetables, then go ahead and read the recipes there.
And we'll move on to the next recipe.
Salad for the winter of tomatoes, onions and carrots
The presence of carrots in any dish is always very adorns the whole dish as a whole. I'm not talking about all the beneficial qualities of this irreplaceable vegetable. Everyone knows about them, and carrots in this context do not need advertising.
Therefore, we cannot bypass carrots with our attention. And I suggest preparing a version with carrots. And not just cook, but prepare it for the winter.
The salad is very simple. And its huge plus is that vegetables are sterilized in just 5 minutes. This allows you to save all the useful substances and vitamins in it.
- red tomatoes, ripe - 650 gr
- onion - 1 head
- carrots - 1 pc (200 gr)
- garlic - 1 clove
- basil - 2 - 3 sprigs
- chili pepper - to taste
- black peppercorns - 5 pcs
- salt - 1 teaspoon
- sugar - 2 teaspoons
- vinegar - 1 tbsp. the spoon
As you already understood, the calculation of products is given in the minimum amount - only two jars. Pay attention to this. And if you want to conserve more, then simply proportionally increase their number.
Cooking:
1. Cut the tomatoes into slices. For the recipe, you can use both red ripe fruits and pink ones that are not yet fully ripe. In any case, when cutting, the pieces should hold their shape. The slices should not be too big or too small.
2. Peel and cut the onion into rings no more than 5 mm thick.
3. Peel and grate carrots for Korean carrots. You can also rub on a regular grater, but for the beauty of the workpiece it is better that it be in the form of a thin, neat straw.
Mince the garlic and chop the hot pepper.
4. Put all the vegetables in a bowl. Add salt and sugar to it. Chop up the basil and add to it. If you do not have such herbs, then you can replace it with parsley. Pour in the vinegar and mix gently.
5. Let stand for 5 minutes, and mix gently again. In order not to damage the vegetables, you can interfere with your hands.
6. Arrange the vegetable mass in sterilized jars. The contents are enough for exactly two cans of the above volume.
7. Boil the kettle and pour boiling water into the jars. Check that the liquid completely fills the entire visible space. If there are air bubbles somewhere, they must be released. This can be done with a handle from a regular tablespoon.
8. Close with sterilized lids. Let stand 2 - 3 minutes.
9. In the meantime, pour warm water into a large saucepan, lay a towel on the bottom and put the jars there. Bring the water to a boil and only then measure the time. Sterilize jars for 10 minutes, and if you sterilize in half-liter jars, then 5-7 minutes will be enough. All this time, the water in the pan should boil well. But not so intense, it should not splash out of the pan.
10. First, take out one jar and roll up the lid with a seamer. Then take out the next jar, and twist it.
11. Turn the sealed containers upside down by placing them on the lid. Cover with a warm blanket. and leave for passive sterilization for 24 hours. Or maybe even a little more, in general, until the contents have completely cooled down. And the longer it cools down, the better.
Store jars in a dark cool place.
Canned salad of tomatoes, cucumbers and bell peppers
This is a very popular version of the salad, which is not only very tasty, but also beautiful. In fact, this is our favorite version of cucumbers with tomatoes, with the addition of onions and bell peppers. Here, in fact, the same thing, only harvested for the winter.
We will need (for 3,650 gram cans):
- tomatoes - 400 gr
- cucumbers - 400 gr
- onion - 200 - 250 gr
- bell pepper - 200 - 250 gr
- sunflower oil - 1 tbsp. spoon on a jar
- black peppercorns - 4 - 5 peas per jar
Grows is given per 1 liter of water.
- sugar - 1.5 tbsp. heaped spoons
- salt - 1 tbsp. spoon without slide
- apple cider vinegar - 12 tbsp. spoons
You can use 70% vinegar essence instead of apple cider vinegar. It will be needed per liter of water - 1 tbsp. spoon.
Or you can use 9% vinegar. And in this case we need 8 tablespoons of it.
When you add vinegar, you can try the marinade. And if you think that this amount of vinegar is added a lot, you can slightly reduce its amount. But I add just that much. For my taste, this is normal.
Cooking:
1. Cucumbers cut into circles. And if the cucumbers are large, then you can cut the circle into two halves.
The preparation of this blank is good because you can use cucumbers, tomatoes and so-called peppers here - not conditioned. That is, those that, for one reason or another, are not suitable for conventional conservation. For example, tomatoes are too large or, on the contrary, small; cucumbers - crooked and thick; bell pepper is also crooked and ugly.
Here everything is cut into pieces and circles. And as you know, cutting equalizes all vegetables - in this case they all become the same.
2. We immediately prepare the jars. They should already be sterilized. Immediately put all three banks in a row. Pour into each of them a tablespoon of vegetable oil. It, as you understand, should be odorless.
Immediately put in each jar of peppercorns.
3. And lay out the chopped cucumber. Leave one or two fruits so that the top layer turns out to be cucumber. So the salad will turn out more colorful.
4. Now prepare the next layer. It can be sliced \u200b\u200btomatoes, or chopped bell peppers. I'm posting tomatoes.
5. Cut the onion into rings no more than 5 mm thick, and put it next. More than half of the can is already filled.
6. Now it's the turn of the pepper. It can also be cut arbitrarily. Someone likes to cut it into circles, someone into squares, and I cut it with ordinary straws.
7. At the very end, add green and lay out the cucumbers. The jars are already completely filled and it's time to start preparing the marinade.
8. Pour 1 liter of water into the pan. Put it on fire. Pour in salt and sugar. Let it boil and pour in the vinegar. Boiling will stop for a while, but will soon resume.
9. And once that happens, pour it into jars. But don't do it quickly. First, pour boiling water into one of the jars, about 1/4 part. Then pour the same amount into another, and into the third.
And so, gradually adding to each of them, fill the jars to the very top.
10. It remains only to sterilize the contents. It does not take much time. You probably already know how to sterilize. But I will still remind you. Pour warm water into a large saucepan. Lay a towel at the bottom. And put inside the banks.
Be sure to add brine to the very neck and cover with sterilized lids. We no longer open them, well, maybe only in winter ...
Bring the water in a saucepan to a boil, and the boiling field begins the countdown. For jars of different sizes, it is different.
- 0.5 liters - 10 minutes
- 0.65 liters - 15 minutes
- 1 liter - 20 minutes
11. After sterilization, close the jar with a lid. Pay attention to the cucumbers changed color to olive. This means that they are completely ready.
Then put the jar upside down, and wrap it well with a blanket. Leave in this position until completely cooled.
12. Then store in a cool, warm place.
Here we are with another recipe. To be honest, describing this or that recipe sometimes takes even more time than preparing everything.))) They are so simple in execution that you don’t even want to stop. And even, on the contrary, I want to cook them as many different and tasty as possible.
Korean-style tomatoes - 4 recipes
Most recently, I wrote an article where I told in great detail how to cook. There I have it indicated that they can be stored in the refrigerator for only 5 to 7 days. This is the number of days, more than which they are not stored with us, they are eaten earlier. But now, for the sake of experiment, we store them for much longer, and the snack only becomes tastier from storage.
I think that they can be stored in this state for up to a month. But in jars with a screw cap, and always in the refrigerator.
I won't take up your time here today. If you want to know these recipes, then follow the link. There, literally step by step, with an abundance of beautiful photos and videos, everything is written and described in the best possible way.
Moreover, the recipes have all been tested, and moreover, they are still being tried online, as they say. In total, 3 recipes are given there, of which two are with a step-by-step description and a photo, and one is in a video version.
Tomatoes taste sour-sweet, a little spicy, just with a crazy smell that instantly whets the appetite and encourages you to get one from the refrigerator every now and then.
Now everyone who comes to our house on business or just to visit is treated to such a salad, and everyone is asked for their opinion. But the opinion is always the same - everyone is delighted !!!
But still, to refresh the recipe in your memory, let me offer you a video in which everything is told and shown.
I prepared the salad in small jars, but here it is prepared immediately in large volumes. This is good, so it will last a long time.
These blanks are also being prepared for the winter, and will not be superfluous in today's article. Even though they don't contain tomatoes. But any Korean salad is delicious with any ingredients.
Winter vegetable salad without marinade and without sterilization
This salad, and all variants similar to it, still has the name "Ukrainian". The name comes, most likely, from the general principles of preparation. And the composition of the ingredients, and the cooking time is different in different versions.
Its peculiarity is that it is not capricious at all, and despite the fact that it undergoes a rather short heat treatment, it does not need sterilization. And also a marinade is not specially prepared for him. It is boiled in its own juice, in which it is actually preserved.
We will need:
- tomatoes - 1 kg
- bell pepper - 300 gr
- carrots - 300 gr
- onion - 300 gr
- garlic - 3 cloves
- hot capsicum - to taste (you can use red ground pepper 1/4 teaspoon)
- dill - a small bunch
- parsley - a small bunch
- tarragon - sprig (optional)
- sugar - 2 tbsp. heaped spoons
- salt - 2 tbsp. spoons without a slide
- vinegar 9% - 2 tbsp. spoons
- vegetable oil 70 ml (3.5 tablespoons)
From this amount of ingredients, two 650 gram jars were obtained, and about half a half liter jar was left.
That is, it was possible to roll up three half-liter jars, and still a salad would remain for the sample, but a little less.
Cooking:
1. Wash all vegetables and herbs and let the water drain. Clear them of everything unnecessary. Prepare all the ingredients at once so that they are at hand and do not forget anything later.
Also prepare a pot of the appropriate volume, in which we will cook vegetables.
2. Cut the tomatoes into small pieces. I use small specimens from my garden, and therefore I cut some of them into two or four parts. The fruits are larger, you need to cut into more pieces.
Immediately put the sliced \u200b\u200bpieces into a saucepan in which we will cook.
3. Onion cut into two halves and then cut into half rings. Send it to the general mass.
4. Bulgarian pepper cut into thin strips. If you take peppers of different colors, then it will turn out more beautiful.
5. Grate carrots. It can be used as a regular grater, on which it is better to rub it on a large cell. And it is best to use a grater for Korean carrots for this. It will allow you to get a product of approximately the same size and thickness, which will make the salad more attractive in appearance.
All this is also put in a common pan.
6. Grind the garlic. You can use a grinder for this. And you can just cut it very finely with a knife.
7. We also add hot peppers to the salad. I like to add it fresh. But you can also use ground pepper, it will not greatly affect the taste.
You can make it spicier, for this pepper you can add more. In any case, it is necessary to take into account personal needs, and in accordance with this already use this hot spice.
Do not forget only that the pepper seeds are the sharpest, and it is not at all desirable that they get inside. Therefore, clean them, and do it with gloves. Juice in contact with fingers is difficult to wash off with water.
8. We still have to cut the greens. You can add only one parsley, you can add one dill. Or you can use both greens. And I also took a little tarragon.
But you should be aware that during heat treatment, dill and parsley will change their color to a lighter one, and will not stand out in the overall color of the salad. Tarragon, on the contrary, darkens, and will be visible in it in the form of dark spots. If this bothers you, then you can not add this type of greenery. Moreover, in the classic version of this type of blank, it is not added.
9. Immediately pour all the oil into the vegetables. Sprinkle salt and sugar. Mix. It's best to do it by hand. So salt and sugar will disperse better, and onion rings with such mixing themselves break up into separate parts.
10. After mixing, leave the salad to infuse for 1 hour. During this time, you can mix it a couple more times. Soon he will start up the juice, on which we will then deal with its further preparation.
11. After an hour of infusion, put the pan on medium heat. The vegetables have already let in enough juice, and you can not be afraid that they will burn. But still keep an eye on it. The dishes in which we cook can sometimes present an unnecessary surprise. So control is important in this case.
12. While stirring, bring the vegetable mass to a boil. When heated, an additional amount of juice will appear, which should actually boil. And as soon as this happens, note the time. It takes 15 minutes to cook vegetables. During this time, stir them with a long-handled spoon so as not to burn yourself.
13. Then pour in the vinegar, mix well. Wait until it boils again and cook for another 5 minutes.
14. Immediately place the salad in sterilized jars and roll up the lids. Do not put it in all banks at once. Let it simmer slowly over low heat. And you fill first one jar, tighten its lid, then take on the next one.
15. Put the twisted jars upside down and wrap them well with a blanket. Leave for passive sterilization for a day. The longer it cools down, the better.
16. Lettuce is not capricious and keeps well. But still, it is better to store it in a cool place. And in order to preserve the color, it is also desirable to choose a dark place for it. That is, a pantry or basement in your own house will be ideal for this.
A salad prepared in this way can be served as an appetizer for any meat and fish dishes. And you can just put it on bread, like caviar, and eat it with hot sweet tea.
As I said above, I have met many recipes similar in description. Among them there are those where the contents need to be boiled for 1 hour. In my opinion, this is useless, for complete cooking it is enough to cook for much less time.
However, there are variants of this recipe, where the products are cooked for only 4 - 5 minutes. And I consider this option unacceptable for myself. In my opinion, this is a very short amount of time. There is a chance that the contents may ferment and the lid will rise. In this case, additional sterilization is needed. What for? When you can cook a salad in just 20 minutes. And then slowly screw it on. Almost 100% guaranteed. This, of course, if you followed all the other rules.
"Winter" from green tomatoes without sterilization
Someone thinks that you can’t make a delicious salad from green tomatoes. Especially for the winter. They are also considered to be bitter and tasteless. Let me disagree with you.
And the proof of this is already prepared by us in one of the recipes -. Where green fruits act as one of the components of the snack. Moreover, no other tomatoes in this version of the recipe can be provided, since it is the green fruits that remain grains when twisted through a meat grinder. Which allows you to cook exactly caviar, and not vegetable puree.
And today we will prepare a delicious salad that is great to serve as an appetizer for meat, poultry and fish. And also it will be very good for strong drinks.
We will need:
From this amount of ingredients, one liter jar and about half a half-liter jar are obtained. A slightly awkward proportion in the sense that it stays. But if you roll up two 650 gram cans, then it will just be well distributed in them. But unfortunately I have already run out of all the banks of this volume. End of the season, after all. So I roll into what's left.
- green tomatoes - 1 kg
- carrots - 300 gr
- onion - 300 gr
- bell pepper - 300 gr
- vegetable oil - 100 ml
- sugar - 2 tbsp. heaped spoons
- salt - 1 tbsp. spoon with a slide (but better to taste)
- vinegar 9% - 25 ml (1.5 tablespoons)
Cooking:
1. Prepare all ingredients for cooking. Wash and clean the vegetables, cutting off all excess and inedible. Wash and sterilize jars and lids. Prepare a pot in which we will cook our workpiece.
2. Tomatoes can be taken not at all conditioned, small, not even. You can also ignore the color. You can use both completely green fruits and slightly pinkish ones. Although, of course, the second salad turns out to be juicier and somewhat tastier.
Although we will still improve the taste with the help of bell pepper and carrots.
Cut the tomatoes into pieces. Any cutting method can be used. I cut into cubes so that the appearance of all vegetables is approximately the same. Put the cut pieces into a bowl.
3. Cut the onion into half rings no more than 0.5 cm thick. Leave a tail on the onion, it is convenient to hold on to it when cutting the onion. And in this case, the last rings can be cut as thin as the first ones.
4. Cut the bell pepper into 4 parts, and cut each of the parts across into thin sticks. I use green peppers to have a more uniform color, namely in orange-yellow tones. I do not want to see flashy bright colors in this version.
But in general, the salad will turn out delicious with any pepper.
5. Grate carrots for Korean carrots.
Put everything into a saucepan.
6. Pour salt, sugar and add vegetable oil. Shuffle content. It is better to mix it with your hands, while dividing the onion rings into separate segments.
Add only a tablespoon of salt first. When you put the salad on the fire and cook it, then try it. And if necessary, add more. Everyone's tastes are different. Some like it very salty, some less salty. Therefore, in this case, the sample is the best helper.
There is another delicate moment here. And it lies in the question of when to add vinegar.
According to the recipe, it is indicated that it must be added right at this stage. And while he marinates, I would agree with that. But then it will cook, and for quite a long time. And as you know, vinegar is not desirable to subject to prolonged heat treatment. So the dilemma here is what to do?
Guided by the second principle that it is not recommended to heat vinegar for a long time, I go against the recipe at this point. And I don't add vinegar. I'll add it later.
7. Leave it to infuse for 2 hours. Stir it periodically. After a short time, the vegetables will release juice. And in a mixture of this juice, salt and sugar, they will marinate.
8. After two hours allotted for insisting, there will already be enough juice released to start cooking it.
Place the saucepan over medium heat and bring to a boil. Juice will continue to stand out. It will not completely cover all the vegetables, but it will not be difficult to see the moment of boiling. Continuous bubbles will appear both from the edges and in the middle of the pan. From now on, time will need to be set. In order for the salad to cook, it will take exactly 1 hour.
The first 30 minutes, cook with the lid closed over medium heat. In the second 30 minutes, open the lid and cook it already open. Excess liquid will evaporate. Keep an eye on its quantity, especially at the very end of cooking. There will be very little liquid left, and the contents may begin to burn. This cannot be allowed.
During the entire cooking period, both at the first and at the second stage, the vegetables should be stirred every 10-15 minutes. And at the end of cooking even more often.
9. 5 minutes before the end of cooking, pour in the prescribed portion of vinegar. Stir to dissolve.
10. Take one of the sterilized jars and fill it first to half. See if there are any air pockets within sight. if any, then remove them with the handle of a tablespoon. To do this, simply stick the spoon into the place where the bubble has formed. It will easily come out.
Then fill the jar completely. Check again for bubbles. And if everything is fine, cover the jar with a lid and twist it with a seamer.
Do not turn off the remaining salad, let it languish over very low heat until we fill all the prepared jars. I got one liter jar and about half a half liter container.
11. Turn over the twisted jars and put them on the lid under a blanket or a large towel. They will slowly cool there for about 24 hours, ideally even a little more.
12. Then remove the jars for storage in a cool dark place.
Canned green tomato caviar
Based on the previous recipe, you can cook caviar, which is very tasty spread on bread and washed down with sweet hot tea. In general, the composition of the ingredients and the method of preparation does not differ at all from the option proposed above.
There are only two main differences.
- Vegetables in the second version are not cut, but rotated in a meat grinder. In this case, the grate should be used not small, but large. To get not mashed potatoes, but small grains.
- The second difference is that the vegetables will not have to infuse for two hours. They can be immediately put on fire and cook for exactly 1 hour with stirring.
And so, in the same way, all the vegetables are mixed in one pan. Salt, sugar and oil are added to them.
At the end of cooking, namely 5 minutes before the end, vinegar is added.
Then the caviar is laid out in jars, covered with a lid, and twisted with a seamer. Without any sterilization. Also placed under the covers upside down for 24 hours.
Caviar is perfectly stored, and it turns out very tasty. So take note of the recipe, maybe you will like it.
"Breakfast tourist" of tomatoes with rice
Here is such a salad of tomatoes with vegetables, and most importantly with the addition of rice, housewives are very fond of cooking now. It also has another name "Tourist's Breakfast". I don’t know why this recipe was called that, either because of the addition of rice, or why.
But being a tourist myself in my youth, and a rather high sports category, I can say with accuracy that we did not take such cans with us on hikes. The weight of the backpack was calculated literally to the gram, and even the handle of the toothbrush was cut off so that there was no excess weight. And of all the cans that we had in our backpack, it was stew and canned fish.
But nevertheless, a salad with that name exists, and I must mention it.
I would like to offer this recipe to you in a video version. A lot of words have been written today, and in order not to overload you even more, dear readers, you can not read the recipe, but look at it.
As you can see, everything is quite easy and simple. Harvesting for the winter is tasty and satisfying. And if you have never rolled one before, then try it. Let not from a whole serving of ingredients, so at least from a half.
Winter spicy salad with tomatoes and apples
Last season we canned, and I received a lot of feedback that I liked the recipe. So you can still cook a winter salad, but with apples.
We will need (for two 650 gram cans):
- tomatoes - 500 gr
- apples - 4 pcs (small)
- garlic - 4 cloves
- parsley, dill - 1 - 3 sprigs per jar
- cloves - 2 pcs
- allspice peas - 2 pcs
- black peppercorns - 8 pcs
For marinade:
- bay leaf - 1 pc.
- salt - 1 tbsp. the spoon
- sugar - 1 tbsp. the spoon
- vinegar 9% - 1 tbsp. the spoon
The marinade will turn out a little more than you need for two 650 gram cans. But there's nothing you can do about it. Half a liter of water is not enough. And make a marinade for 750 ml. water - this means converting the amount of salt, sugar and vinegar into complex fractions, and weighing everything on an electronic scale. Or add approx. Which personally does not suit me. Therefore, I prepare the marinade based on 1 liter of water.
Let it be better left than not enough. Better then use it for cooking.
Cooking:
1. Wash and sterilize the jars in advance.
2. Wash, peel and cut apples and tomatoes into medium-sized slices.
3. Put half the greens and garlic on the bottom of the jar.
4. Then add one chopped apple. I use not large sour-sweet apples. And I will place one at the bottom, and the other at the top. If the apples are large, then they will need only 2 pieces. In this case, lay out the half on the bottom, and the second half on top.
5. And fill the middle with sliced \u200b\u200btomatoes. You need to steal them as tightly as possible, but do not crush. They can be used as bright - red, and slightly unripe, red - pink.
I again have my own fruits that need to be processed. Maybe the salad turns out in this case is not as bright as with purchased fruits. But these are their own vegetables grown with love. They will undoubtedly be much more useful.
6. Lay the apples and the remaining greens on top again.
7. Boil the kettle and pour boiling water over it. Cover with a sterilized lid. Let stand 10 minutes. Then drain the water through a special lid with holes.
8. In the meantime, put the marinade to boil, in which we lay out all the components necessary for the recipe, except for vinegar. Add vinegar at the very end, after boiling, just before pouring the marinade into jars.
Pour the marinade immediately after draining the first water from the jar. The interval between draining the water and pouring the marinade should be minimal.
9. Immediately cover the jar with a lid. View it from all sides. And if you see that air bubbles are hidden between the pieces, help them get out of there. To do this, grab the jar from both sides with your hands (if it is hot, take a towel) and rotate the jar from side to side. From the movement, the bubble will move and rise up. It is not necessary to release it and lift the lid. He will choose himself.
10. Screw on the lid with a seamer. Put the jar on the lid and wrap it with a warm blanket. Leave for a day.
11. Then put in a dark, cool place for storage.
Here are our recipes for today. Of course, there are many more than I can write in one article, but today I tried to choose among them the most delicious, and the simplest. I hope that my choice will be to your liking. And you can find for yourself what you would like to preserve for the winter.
And I end here. Prepare delicious tomato salads for the winter, and let the process be successful!
Bon appetit!
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
Almost everyone loves homemade canned vegetables. It turns out very tasty salad from a tomato for the winter you lick your fingers, jars with these blanks scatter instantly. There are many ways to make this mouth-watering appetizer, which will be appropriate at any feast. Learn how to properly preserve tomatoes, take note of some of the best recipes.
How to cook tomato salads for the winter
Conservation is a matter that needs to be approached very responsibly, carefully thought through. The whole process can be conditionally divided into three main stages: preparing containers, choosing vegetables of a suitable variety and determining the technological process by which tomatoes will be preserved. Each of these stages will be discussed in more detail below.
Preparing jars for conservation
In order for the blanks to be stored for a long time and not deteriorate, the container in which the products will be placed must be sterilized. Jars and lids must be taken clean, without chips or other damage. There are several ways to sterilize containers that can be used:
- Ferry. The jar is fixed upside down over a pot or kettle and kept there for a certain time.
- Boiling. Water is poured into a capacious enamel pan. A towel is placed at the bottom and jars are placed, and lids are laid between them. The water is brought to a boil and the container is kept in it for several minutes.
- In the oven. Wet jars are placed upside down in the oven. It heats up to 160 degrees. This temperature must be maintained until the glass is completely dry.
- In the microwave. Pour a little water into small jars. Put them in the microwave and turn on the appliance at full power. It is necessary to heat the container until the liquid has completely evaporated.
- In a multicooker. Pour water into the bowl of the device. Place a steam rack and a jar upside down on top. In the "Soup" mode, bring water to a boil and sterilize the container for 10-20 minutes (depending on size).
How to choose the right tomatoes for harvesting for the winter
Not all vegetables are suitable for seaming. Suitable pickled tomatoes. As a rule, these are dense tomatoes with a tough skin. There are a lot of dry substances in vegetables for pickling, so they do not fall apart during storage, fermentation. Tomatoes are also suitable for preservation in marinades. They are oval or elongated, of different colors (red, brown, yellow, pink), with dense fleshy flesh, small chambers and small seeds. Whichever variety you choose, the fruits must be whole, without damage.
Preservation of tomatoes - features of the technological process
All recipes can be divided into three groups according to the processing method. Rolling tomatoes for the winter is carried out in one of three ways:
- Sterilization. Tomatoes and other products are put in jars, poured, covered with lids. Then they are put into a large saucepan, water is poured at intervals, a little short of the necks, put on fire. From the moment of boiling, you need to wait a certain time (depending on the size of the jar), and then pull out the container and roll it up.
- Hot fill. The jar is poured with boiling water. Then it is filled with products. Boiling water is carefully poured over the products. After a few minutes, strain the vegetables and repeat the procedure. The hot marinade is poured for the last time and the jars are rolled up.
- Without sterilization. Vegetables are put into prepared jars and immediately rolled up.
lick your fingers recipe for canned tomatoes
There are a lot of ways to cook homemade tomato rolls. Other vegetables also go to salads with tomatoes for the winter: carrots, onions, eggplants, bell peppers, zucchini, cabbage. You can pickle them with a variety of spices and seasonings: thyme, dried basil, rosemary, hot pepper, herbs to taste. All the recipes for canned tomatoes that you will now meet are very good. Their dishes are excellent.
- Cooking time: 75 min.
- Number of servings: 8 persons.
- Calorie content of the dish: 76 kcal (100 g).
- Purpose: snack.
- Cuisine: Russian.
- Difficulty of preparation: below average.
You will lick your fingers for their green tomato salad for the winter - one of the most delicious snacks that you can cook at home. It can be served both on an ordinary and on a festive table. A green tomato salad is made for the winter, you will lick your fingers very quickly. It is distinguished by its sharp taste with pronounced sourness, original appearance. Preparing their tomatoes with carrots, peppers, onions.
Ingredients:
- green tomatoes - 2 kg;
- salt - 1 tbsp. l.;
- vinegar 9% - a quarter cup;
- onion - half a kilogram;
- sweet pepper - 0.5 kg;
- vegetable oil - half a glass;
- carrot - 0.5 kg;
- granulated sugar - half a glass.
Cooking method:
- Wash and prepare vegetables. The stalks, tails, pepper seeds, husks, peel are removed.
- Grate carrots on a medium grater. Cut the tomatoes into thin slices, pepper into strips, onions into half rings.
- Mix vegetables. Add salt, granulated sugar. Pour in vinegar and sunflower oil. Stir.
- Place the container with the salad on low heat. Wait until it boils without stopping stirring.
- Turn off the fire. Simmer for 15-20 minutes. Stir all the time.
- Turn off the fire. Arrange hot tomato salad in sterilized jars for the winter, you will lick your fingers. Roll up. Store upside down under a blanket until completely cool. Then move to a dark cool place.
- Cooking time: 75 min.
- Servings: 12 persons.
- Calorie content of the dish: 68 kcal (100 g).
- Purpose: snack.
- Cuisine: Russian.
Cucumber salad with tomatoes for the winter is a great appetizer that is made from a minimum of ingredients. The following recipe with a photo will certainly appeal to people who love preservation with a low content of vinegar. This simple winter tomato salad with a crispy onion is perfect for any feast, both casual and formal. Learn how to cook it.
Ingredients:
- ripe cucumbers - 1 kg;
- vinegar 9 percent - 1.5 tbsp. l.;
- ripe tomatoes - 1 kg;
- granulated sugar - 3 tsp;
- onion - 0.5 kg;
- sunflower oil - 60 ml;
- salt - 3 tsp;
- dill - 75 g.
Cooking method:
- Wash vegetables. Cut cucumbers and onions into half rings, tomatoes into slices.
- Chop the dill.
- Mix the ingredients of the dish in a saucepan. Add oil, salt and sugar.
- Put the mass on the stove, bring to a boil.
- Enter vinegar. Boil 3 minutes, stir.
- Arrange the appetizer in dry jars and roll up with sterile lids. Store under a blanket until cool.
Salad for the winter of tomato and pepper
- Cooking time: 55 min.
- Number of servings: 8 persons.
- Calorie content of the dish: 95 kcal (100 g).
- Purpose: snack.
- Cuisine: Russian.
If you love tomato preparations and are looking for new good recipes, be sure to use the following. If you roll up a few jars of this Lick Your Fingers salad, then all winter you will be provided with tasty and healthy vegetables that are not inferior in taste to fresh ones. The recipe is very easy. You will lick your fingers cooked according to it, it will turn out very tasty and will become one of your favorites.
Ingredients:
- red tomatoes - 2 kg;
- cloves - 7-8 pcs.;
- large bell pepper - 6 pcs.;
- vinegar 9% - 4 tsp;
- allspice - 7-8 peas;
- salt - 2 tbsp. l.;
- sugar - 6 tbsp. l.
Cooking method:
- Wash all vegetables. Cut the tomatoes into slices, peppers into rings.
- Lay the vegetables in layers in pre-sterilized jars tightly.
- Pour some water into the saucepan. Pour salt, sugar, pepper, cloves, pour in vinegar.
- Bring to a boil, boil for a couple of minutes.
- Pour brine over vegetables.
- Sterilize the salad by covering the jars with lids for half an hour from the moment of boiling. Roll up, cool upside down.
- Cooking time: 95 min.
- Servings: 12 persons.
- Calorie content of the dish: 87 kcal (100 g).
- Purpose: snack.
- Cuisine: Asian.
- Difficulty of preparation: medium.
Tomato salad for the winter you will lick your fingers with eggplant - one of the most popular and beloved snacks. It turns out moderately sharp, piquant. If you are looking for a way to roll up tomatoes for the winter, use the following recipe. Everyone will like this finger-licking salad with eggplant and will become one of the most popular dishes on the festive table.
Ingredients:
- tomatoes - 3 kg;
- sugar - 300 g;
- eggplant - 3 kg;
- bitter capsicum - 3 pcs.;
- salt - 3 tbsp. l.;
- vinegar (9%) - 0.15 l;
- Bulgarian pepper - 750 g;
- garlic - 1 head.
Cooking method:
- Wash vegetables. Scroll tomatoes and both types of pepper in a meat grinder.
- Put salt, sugar, vinegar. Boil for half an hour from the moment of boiling.
- Eggplant cut into longitudinal slices of 0.5 cm in thickness. Add to vegetable paste. Boil for a quarter of an hour, stirring.
- Before turning off, add a crushed head of garlic to the salad. Arrange in sterilized jars, twist.
- Cooking time: 1.5 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 69 kcal (100 g).
- Purpose: snack.
- Cuisine: European.
- Difficulty of preparation: medium.
An appetizer of tomatoes for the winter in your own juice is licking your fingers with an onion, very tasty and always well off the table. This salad is easy to make. It turns out spicy, fragrant, in a word - "You will lick your fingers." According to the recipe, tomatoes and onions are included, everything else is seasonings and spices. Tomatoes for snacks you lick your fingers, it is better to take large and fleshy, for example, varieties of "bull's heart".
Ingredients:
- tomatoes - 1.2 kg;
- vinegar - 1 tbsp. l.;
- onion - 2 large heads;
- salt - 1 tbsp. l.;
- bay leaf - 2 pcs.;
- sugar - 2 tbsp. l.;
- allspice - 4 pcs.;
- garlic - 10 cloves;
- black peppercorns - 10 pcs.;
- parsley - 1 bunch;
- sunflower oil - 2 tbsp. l.
Cooking method:
- Cut the tomatoes into slices, onions into half rings.
- Chop the parsley.
- Lay vegetables and herbs in layers in two sterilized liter jars. Place diced garlic cloves on top.
- Dissolve salt and sugar in 2 liters of water. Wait until it boils and pour in the vinegar.
- Fill jars with sauce. Add 2 bay leaves to each. allspice and 5 pcs. black, a large spoonful of vegetable oil.
- Cover with lids, sterilize for 10 minutes from the moment the boil begins.
- Roll up, store upside down until cold.
- Cooking time: 2.5 hours.
- Servings: 10 persons.
- Calorie content of the dish: 93 kcal (100 g).
- Purpose: snack.
- Cuisine: Russian.
- Difficulty of preparation: low.
Ingredients:
- tomatoes - 4 kg;
- seasonings (to your taste) - 2 tbsp. l.;
- water - 4 l;
- bell pepper - 2 kg;
- vinegar 9% - 100 ml;
- onion - 1 kg;
- sugar - 100 grams;
- gelatin - 60 g;
- sugar - 4 tbsp. l.;
- parsley - 1 bunch;
- salt - 2 tbsp. l.
Cooking method:
- Wash and dry vegetables and herbs. Cut peppers and onions into half rings, tomatoes into quarters.
- Grind the greens, mix the ingredients of the dish.
- Divide an equal amount of gelatin over sterilized jars. Divide the salad by tamping tightly.
- Bring water to a boil, add spices, sugar and salt. Boil 10 minutes.
- Pour marinade into jars. Cover with lids, sterilize. Pour vinegar equally, roll up.
- Cooking time: 45 min.
- Servings: 2 persons.
- Calorie content of the dish: 49 calories (100 g).
- Purpose: snack.
- Cuisine: European.
- Difficulty of preparation: medium.
Canned cherry tomatoes are no less tasty than ordinary, large and medium sizes. The marinade for them is prepared with the addition of citric acid, which gives the appetizer freshness. In the recipe that you will meet now, the proportions of the components per one liter jar are given. Learn how to make an appetizer with cherry tomatoes and citric acid to lick your fingers.
Ingredients:
- cherry tomatoes - 0.5-0.7 kg;
- water - 0.5 l;
- garlic - 1 clove;
- bay leaf - 1-2 pcs.;
- citric acid - 2-3 pinches;
- blackcurrant leaves - 3 pcs.;
- dill - a couple of branches and an umbrella;
- black peppercorns - 2 pcs.;
- salt - 0.5 tbsp. l.;
- allspice peas - 2 pcs.;
- sugar - 1 tbsp. l.;
- grain mustard - a third of a teaspoon;
- hot pepper - to taste.
Cooking method:
- At the bottom of a sterilized jar, put hot peppers, dill, currant leaves.
- Lay out tightly washed, dried tomatoes.
- Prepare the marinade. Boil the water. Salt, throw bay leaf, sugar, two types of pepper. Boil 5 minutes.
- Pour boiling water over the tomatoes in a jar (not the marinade). Drain after 10 minutes.
- Pour citric acid and mustard seeds into a jar.
- Pour boiling marinade over, roll up and wrap with a warm blanket.
yellow tomato salad
- Cooking time: 3 hours.
- Servings: 4 persons.
- Calorie content of the dish: 82 kcal (100 g).
- Purpose: snack.
- Cuisine: European.
- Difficulty of preparation: low.
Salad of yellow tomatoes for the winter you lick your fingers comes out very bright, immediately evokes thoughts of the summer sun. Vegetables in it are soft, but retain a natural rich taste. And the dish does not have spicy ingredients, so even small kids will like this salad. If you do not know how to cook yellow tomatoes better, use the following recipe.
Ingredients:
- yellow tomatoes - 1.5 kg;
- sugar - 1 tsp;
- carrots - 250 g;
- Bulgarian pepper - 250 g;
- salt - an incomplete tablespoon;
- onion - 250 g.
Cooking method:
- Rinse vegetables. Grate the carrot and chop the rest.
- Fold vegetables. Add salt, sugar, mix.
- Put on minimum fire.
- Simmer the salad for two hours.
- Arrange hot vegetables in sterilized jars. Roll up and keep upside down under a blanket until completely cool.
How to store tomato blanks for the winter
An ideal place for conservation would be a basement or cellar that is dark and dry. If you do not have such a room, then select a room in which the temperature will be kept at 15 degrees. Vegetable preservation is not stored for too long, from several months to two years. Before sending the preservation to the basement, cellar or other room, turn the jars over, wrap them in a warm blanket and let them cool completely.
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