Do you like pickled tomatoes, but still don't know which recipe is the best? Here you can finally make your choice. The recipes provided below have been tested several times and if you follow all the tips, the preservation will be excellently preserved, will not explode or cloud.

Pickled tomatoes without sterilization

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

Ingredients for curling:

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

Ingredients for brine:

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

Cooking time is 35-40 minutes.

Preparation:

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

If, when pouring boiling water, your tomatoes burst, then this may be due to the thin skin - try to sort them out in advance, choosing denser ones. The "cream" variety is perfect for preservation.

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

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

Pickled tomatoes in liter jars

Undoubtedly, the classic method remains the most reliable and familiar recipe for many peoples.

Ingredients for curling:

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

Ingredients for the marinade:

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

Cooking time - 1 hour.

Preparation:

• First of all, put the preservation containers to be sterilized. Since the jars are small, you can do this using the oven. Place in an unheated oven and turn on 200 degrees. They can be removed after 20-25 minutes. The lids can simply be boiled in water.
• Next, cut the onion into rings and put it in a container, send a sprig of parsley, bay leaf and a couple of peppercorns with a clove of garlic there.
• Go through the tomatoes. Ideally, you should leave the most ripe ones, without any defects and with no thin skin. Then place them tightly in the jar. On top you can add the onion again. Pour hot water over and leave to warm up.

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

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

Pickled cherry tomatoes

You can use absolutely any variety of cherry in this recipe. Sometimes you can face a situation where it is quite problematic to find such tomatoes, in this case you can use completely ordinary ones of only a small size. The preservation turns out to be fragrant, has a special taste, rich texture and is able to decorate any table.

Ingredients for curling:

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

Ingredients for the marinade:

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

Cooking time is 35 minutes.

Preparation:

• First, put water on the stove to boil the lids. It is imperative to sterilize the banks. Then spread the bay leaf, pepper, clove of garlic, dill on the bottom of the container.
• Tamp clean, pre-washed tomatoes into a container. It is advisable to stack them more tightly with each other. In the place that is left at will, you can put more of the greenery.
• Pour boiling water into the tomatoes and do not touch for 5-12 minutes, covering with a lid.

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

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

Pickled tomatoes with citric acid

Not everyone loves vinegar-flavored vegetables. For some, it is contraindicated due to health problems. Do not give up pickled tomatoes because of this problem. After all, you can prepare preservation with the addition of citric acid. It will turn out to be not clogged with vinegar, with a sweet and sour taste and, of course, very aromatic.

Ingredients for curling:

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

Ingredients for the marinade:

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

Cooking time is 55 minutes.

Preparation:

• Prepare all the listed products for further processing.
• Then put the containers and lids to be sterilized. Now place all the greens, garlic and black peppercorns at the bottom of the jars.
• We advise you to sort out the tomatoes. The most ripe, dense and free from defects will be the best choice for preservation. Next, tamp on the banks.

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

• Now pour boiling water into them, wrap them in a warm towel and leave for about 10-20 minutes to evaporate.
• In order to prepare the brine, combine sugar, salt, citric acid and pour the resulting mixture with water. Leave on the fire for literally 2-5 minutes until boiling.
• The water poured into the jars is no longer required - drain it. After that, fill with boiled marinade, but it is important to do this before the jars have time to cool.
• Do the roll-up immediately. Turn them over, wrap them in a warm blanket for about a day. Store out of direct sunlight.

As you can see, all the recipes for pickled tomatoes presented are quite simple to prepare. Add a little creativity, creativity to the arrangement of tomatoes, and the preservation will become not only tasty, but also pleasing to the eye with its appearance. Now all that remains is to wait for winter to taste the prepared masterpieces.

You probably read the story of how long ago one of the Russian ambassadors, by the decree of the great empress, brought a whole basket of tomatoes from Europe, moreover, he even presented a whole report on this vegetable to the Senate, but statesmen, having eaten this wonderful fruit, they made the following verdict on the tomato: "... the fruits are very wonderful and tricky and taste unsuitable." This is how it happens: these "not suitable for taste" a little later took root so much that it is now extremely difficult to believe in the words spoken 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, you can not count, and even in winter, jars of canned tomatoes for the winter, prepared according to a variety of recipes, are undoubtedly available for every housewife.

Red, yellow, green, small and large tomatoes - we have a recipe for each of this variety. And all this so that the tomatoes harvested in your chosen way for the winter will certainly please you and your loved ones in winter.

Canned tomatoes for the winter "Visiting Grandma"

Ingredients:
tomatoes,
1 bell pepper
7-8 cloves of garlic
7-8 peas of black pepper,
3-4 peas of allspice,
1 cinnamon stick
4-5 carnations,
1 cardamom
1 bay leaf
7 tbsp Sahara,
2 tbsp salt.

Preparation:
Place the garlic and sweet bell peppers, chopped into thin strips, in clean and sterilized jars. Stick the washed tomatoes with a toothpick in the area of ​​the stalk, put them in jars and pour boiling water for 10-15 minutes. Then pour the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaves, bring to a boil and simmer for 15 minutes. Pour the tomatoes with the resulting hot brine, roll up the prepared lids, turn the cans over and wrap them until they cool completely for a day. Then store the tomato jars in a dark and cool place.

Pickled tomatoes "Tender snow"

Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp chopped garlic
2 tsp 9% vinegar.
For the marinade:
1-1.5 l of water,
3 tbsp Sahara,
1 tbsp salt.

Preparation:
Fill 1 liter of a jar with prepared tomatoes, pour boiling water and leave to cool completely. In the meantime, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the jars of tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp each. 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 3L can:
small red tomatoes,
1 bell pepper
1 hot pepper,
3-4 cloves of garlic
1 sprig of parsley
3 bay leaves,
3 tbsp Sahara,
3 tbsp salt,
8-9 allspice peas,
3 tbsp 9% vinegar.
mineral water.

Preparation:
Put the washed tomatoes, sweet peppers, hot peppers, garlic and parsley into strips 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. Add sugar, salt, bay leaf and pepper directly to the jar before pouring it a third time. Pour boiling water over everything, add vinegar, roll up and wrap up until it cools completely.

Spicy pickled tomatoes for the winter "What you love!"

Ingredients for 1 liter can:
tomatoes.
10 g dill
5 g celery
5 g basil
1 small head of garlic
1 hot pepper.
For the marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
2 tbsp 6% vinegar.

Preparation:
Put dill, celery, basil, a few cloves of garlic and a half of hot paprika in each jar, put the tomatoes in the jars, sprinkling them with the remaining cloves of garlic, and on top of the tomatoes, put a twig of dill rolled into a ring. For the marinade, boil water, add sugar, salt to it, boil for 1 minute, then add vinegar, pour the marinade over the tomatoes, let it stand for 5 minutes and, draining the marinade, boil it again. After that, pour the boiling marinade over the tomatoes and roll up.

Tomatoes for the winter with horseradish in Barskiye gooseberry juice

Ingredients:
4 kg of tomatoes,
200 g horseradish root.
For the marinade:
2 liters of water
600 g gooseberry juice,
200 g sugar
60 g of salt.

Preparation:
Wash the tomatoes and prick them from the side of the stalk. Cut the horseradish root into circles. Place the tomatoes and horseradish in the jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill it three times, roll it up after the third can.

Tomatoes marinated with herbs and vegetable oil "Mom's recipe"

Ingredients:
tomatoes,
vegetable oil.
For the marinade:
3 l 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.

Preparation:
Peel the garlic, cut into slices and place with the herbs on the bottom of 1 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 the vinegar and pour the prepared marinade over the tomatoes. Then add 1 tablespoon to each jar. vegetable oil, sterilize 1 liter cans for 10 minutes and roll up.

Tomatoes for the winter in beetroot brine "Summer Miracle"

Ingredients for a 3L can:
tomatoes,
2 onions
1 small beet
1 small sour apple.
For the marinade:
1.5 l of water,
150 g sugar
1 tbsp salt,
70 ml of 9% vinegar.

Preparation:
Cut the apple into slices, the onion into rings, the beets into slices. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour boiling water over the contents of the jar and leave for 20 minutes. Then 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.

Garlic Arrow Tomatoes

Ingredients for a 3L can:
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 of 6% vinegar.

Preparation:
Wash the garlic arrows, 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 put the 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 the lid.

Tomatoes with baked peppers for the winter "Delightful"

Ingredients:
1 kg of small tomatoes,
700 g sweet pepper
dill greens to taste.
For the marinade:
1 liter of water
2 tbsp vegetable oil,
1 tbsp dill seeds,
5 black peppercorns,
1 tbsp salt,
1 tsp 70% vinegar.

Preparation:
Wrap the oiled foil over the peppers and bake them in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and peel them off. Place the tomatoes and peppers in the jars, shifting the dill sprigs. Boil water with salt and spices, add vinegar and pour this marinade over vegetables in jars. Sterilize the cans for 15 minutes, roll up, then turn upside down and wrap until cool.

Canned Tomatoes with Honey and Garlic

Ingredients (calculation for 3 liter cans):
1.5-1.8 kg of small hard tomatoes,
1 head of garlic
3 umbrellas of dill,
1.5 horseradish leaves
6 black currant leaves,
9 peas of white pepper,
2.5 l of water,
6 tbsp honey,
3 tbsp salt.

Preparation:
Peel the garlic and cut lengthwise into wedges. Cut off the tops of the tomatoes, make an incision in the center, and sprinkle with garlic. Put horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the cooked marinade over the tomatoes, cover and leave for 5 minutes. Then pour the marinade back into the saucepan and boil. Repeat this procedure 3 times, then roll up the cans and turn them over until they cool completely.

Cherry tomatoes marinated with mushrooms

Ingredients:
250 g yellow cherry tomatoes,
300 g of small mushrooms,
3 bay leaves,
1 bunch of dill
1 pinch of black peas
1 pinch of grated nutmeg
1 pinch allspice
1 pinch of barberry
Carnation,
vegetable oil,
50 ml white wine vinegar,
salt.

Preparation:
Peel the mushrooms, put them in a saucepan, cover with 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 bay leaves, chopped dill and nutmeg to the total mass, cover the pan with a lid and let stand for 5 minutes. Next, place the pan in cold water and, stirring gently until completely cooled, let stand for another 30 minutes. Arrange the tomatoes with mushrooms in sterilized jars, roll up.

"Delicious flowers" of green tomatoes for the winter

Ingredients for four 3L cans:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For the marinade:
6 l of water,
18 tbsp Sahara,
9 tbsp salt,
200 ml of 9% vinegar.

Preparation:
Wash the tomatoes and cut them crosswise, but not completely. Put a slice of pepper, cloves of garlic, and slices of carrots into the resulting cuts. Spread the finished "flowers" in 3 l cans, after putting greens and black peppercorns on the bottom of the cans. Pour boiling water over the contents of the cans twice, holding for 10 minutes each time, pour the marinade on the third and roll up.

Green tomatoes with walnuts

Ingredients:
1 kg of green tomatoes,
100 g of walnut kernels,
1 pod of red hot pepper,
4 cloves of garlic
1 bunch of basil greens
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp 9% vinegar.

Preparation:
Cut the tomatoes into wedges, salt and leave for 10 minutes. Finely chop hot peppers and garlic, chop the basil greens, walnut kernels, if they are bitter, soak in milk for 20 minutes, then fry in a pan without oil. Combine pepper, garlic, basil herbs, nuts, vegetable seasoning, and sugar. Place the tomatoes in jars in layers, sprinkle each layer with the prepared mixture. Add vinegar to each jar, cover and sterilize: 0.5 liter jar - 5 minutes, 1 liter jar - 10 minutes. Then roll the cans, turn upside down and leave to cool completely.

Sun-dried tomatoes with Provencal herbs "Fragrant"

Ingredients:
800 g small tomatoes
200 ml of vegetable oil,
1 tbsp provencal herbs,
4-5 cloves of garlic
1 tbsp Sahara,
1.5 tbsp salt.

Preparation:
Cut the tomatoes into quarters, spoon out all the liquid and seeds from them and wipe with a paper towel to remove moisture. Next, place the tomato slices on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and cloves of garlic, cut into 4 pieces. Place the baking sheet on the top wire rack, heat to low and leave with the door open for 1.5 hours. Then turn the baking sheet on the other side and set it on for another 30-40 minutes. After the time has elapsed, put the sun-dried tomatoes in sterilized jars along with seasonings and garlic, cover with vegetable oil and close the lid. Store in a cool place.

Green tomato jam with lemons and rum

Ingredients:
3 kg of green tomatoes,
3 lemons
2 kg of sugar
3 l of water,
100 ml rum.

Preparation:
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 discard in a colander and let cool. Cook a thick syrup from water and 1 kg of sugar, dip the tomatoes in 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 lemons cut into slices along with the peel, put on fire and simmer for 7 minutes. Then lower the tomatoes and cook until tender. When the jam has cooled, add the rum, pour into the jars and close with nylon lids.

Jam from red tomatoes and plums

Ingredients:
1 kg of tomatoes
3 kg plums,
2.8 kg of sugar
50 ml lemon juice.

Preparation:
Remove the seeds from the drains. Remove the skin from the tomatoes, cut into wedges and remove the seeds. Mix the tomatoes, plums and lemon juice, put on the fire and cook, stirring constantly, for several minutes. Then rub the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide the jam into the jars and close the 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 hint of piquancy and originality.

Happy blanks!

Larisa Shuftaykina

Tomato for the winter is a versatile preparation that is suitable for a large number of dishes. takes on a completely different taste if you use homemade tomato instead of tomato paste for frying. Cook or, fill with tomato and that's it! No additional spices or magic ingredients are needed anymore.

The recipe is very simple, what I like is that there are no exact proportions. Add salt and sugar to your liking. And most importantly, no vinegar!

How to close a tomato for the winter

Products:

• Tomatoes
• Sugar
• Spices optional

Preparation:

We take ripe tomatoes, unripe tomatoes will not fit here. The number, as they say, is all "by eye". Do you have 5 or 10 kg of tomatoes, it doesn't matter.

We wash the tomatoes well, if there are spoiled places somewhere, cut them off, and also remove the stalk. We pass through a meat grinder or blender, pour everything into a large saucepan and put on the stove.

Cook for about 20 minutes, periodically skimming off the foam. Add salt and sugar 5 minutes before the end. I do not add spices, and without them a delicious tomato is obtained.

We will sterilize the cans with steam, a liter will be enough for 10 minutes, a three-liter one - 15 minutes. Pour boiling water over the lids.

Pour the tomato into jars and roll it up. We turn over the cans and cover with a blanket. Let them stand until they cool. Well, after that, we put it in the pantry.

Some helpful tips. If you are not satisfied with the density of the tomato after 20 minutes of cooking, then we increase the time. Instead of 20 minutes, 30 or 40.

Another way. Remove the tomato from the heat and let it stand, carefully remove the liquid and boil for another 10 minutes.

There is nothing difficult in preparing homemade tomato, but it will help out more than once in winter. And the dishes are much tastier and richer.

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Servings: 8
Cooking time: 2 hours
Kitchen: Choose a kitchen

Recipe description

On this page I will tell you how to close tomatoes for the winter in jars. For many years now, I have covered tomatoes in slices for the winter. Before, I always closed them completely - this is what my mother did, and then I did. But since I mastered this recipe, this is the only way I make them. Moreover, each of my friends or guests who managed to taste my delicious canned tomatoes that resemble a ready-made salad asked me how to close the chopped tomatoes for the winter.

I wrote down this recipe so often for acquaintances, relatives, girlfriends and coworkers that I finally decided to post it on the site. Moreover, now it is autumn season again, cheap vegetables are at least a dime a dozen, and if anyone wants to close tomatoes for the winter, then it's time to find a suitable recipe to please relatives in winter with delicious canned tomatoes, adding them to, meat or.

In this recipe, I am sharing the ingredients for an 8 liter can of canned tomatoes. If you want to cook more (or less), increase (or decrease) the amount of food proportionally.

As for the variety, then, of course, you can close any tomatoes for the winter: yellow, pink or red, you can make a mixture of tomatoes of different colors to look beautiful. But it is better to give preference to hard, strong fruits, so that during cooking the pieces do not fall apart, do not lose their shape, but look whole and beautiful.

I always start preservation by cleaning the kitchen, and then washing the cans with baking soda and boiling the metal lids for a few minutes. This is not idle advice. Cleanliness in the kitchen, having everything you need for work at hand, clean sparkling glassware prepared in advance - all this creates an atmosphere of celebration and good luck. And this is necessary for the conservation to be successful.

To cook chopped tomatoes for the winter in jars, you need:

• 5 kg tomato.
• 2 cups sugar
• 3 tbsp. tablespoons of salt.
• 1.5 cups vinegar.
• 6 medium onions.
• 0.5 teaspoon of cloves.
• 8 small bay leaves.
• 40 peas of black pepper.
• 1-2 pods of hot pepper (light, jalapeno or paprika).
• 3.5 liters of water.

Cooking in steps:

• We select vegetables for preservation. The more ripe, beautiful and tasty fruits you take for work, the tastier your canned tomatoes will be for the winter in jars.
• We wash the tomatoes in clean water and let them drain and dry slightly. We peel the onion from the husk, and wash the hot pepper, cut it in half and remove the seeds.

• Chop the onion into thin rings and finely chop the hot pepper with a knife. (By the way, if you have never cut such a pepper before, be careful. It is better to cut it with gloves, otherwise it will burn your fingers for several days).
• Mix chopped onion with chopped pepper, divide into about 8 parts and add a serving to the bottom of each jar.
• Next, add 5 black peppercorns, 1 bay leaf and 2-3 pcs to each jar. clove seeds.

• Then we chop the tomatoes. You can simply cut it into 4 pieces if your vegetables are not large. It is possible and smaller - at your request. However, I do not advise too small, it is better to cut into pieces that are convenient to take on a fork.
• Add the chopped tomatoes to the jars on top of the onions.
• After that, we prepare the marinade: bring the water to a boil, dissolve the salt and sugar in it, carefully pour in the vinegar and heat it up again until the marinade boils.
• Pour the marinade into jars with chopped tomatoes (do not add 1-1.5 cm to the edge). We place the jars in a large saucepan or boil, on the bottom of which a grate or other support is installed (it is impossible for the glassware to stand directly on the bottom of the pan, it may burst).
• Pour warm water into the boil (you cannot pour cold water so that the jars with hot marinade do not burst from the temperature difference). The water in the pan should be 3-4 cm below the top of the cans, so that when boiling, water from the boil is not poured into the cans.
• We cover each jar with a metal lid, put the pan on the fire, bring the water to a boil and sterilize our tomatoes for 5 minutes (over low heat).
• After that, we remove the cans with conservation from the evaporation, tighten the lids tightly (or close them with a seaming key).
• We turn each jar upside down, cover it with a blanket and leave it for half a day - until it cools completely.
• We take out the cooled canned tomatoes in a cold room. If you live in a private house, I think you have no problems with such a room - a basement or a storage room or just a cold room will do. If you live in an apartment building, where it is hot in summer even in storerooms and back rooms, then it is better to preserve tomatoes for the winter in the fall, when the heat subsides.
• It is better to open tomatoes preserved in pieces after at least two weeks after cooking, so that they have time to soak in spices. For example, I open canning only when fresh vegetables run out.

Today you will not surprise anyone with a variety of tomato varieties, among them there are those that have deservedly received the recognition of housewives. These include the "cream". These oblong and fleshy tomatoes are indispensable in fresh salads, good for tomato paste, and delicious as a marinade.

Pickled cream tomatoes are perfect for a festive table. The cream has a pleasant appearance, firm pulp in the middle. This is a great option for a banquet snack or an addition to a winter table. Our recipe with a photo will tell you how to make pickles tasty and aromatic, tomatoes are tight, juicy. And this is not difficult at all, you just need to follow the step-by-step recipe.

Small tomatoes "cream" are best closed for the winter in 1-liter jars. The total cooking time is about 50 minutes.

Taste Info Tomatoes for the winter

Ingredients for a 1 liter can will require:

• tomatoes - 0.5-0.7 kg;
• water - 0.7 l;
• sugar - 1.5 tbsp. l .;
• salt (non-iodized) - 1 tbsp l .;
• table vinegar (9%) - 1 tbsp. l .;
• garlic - 1-2 cloves;
• laurel leaf - 1 pc .;
• allspice (black) pepper - 3 pcs.;
• parsley - 1 sprig;
• sweet pepper - 1/2 pc.;
• horseradish leaf - 1 pc.;
• hot pepper - 1 piece.

How to make canned cream tomatoes for the winter

For preservation for the winter we select ripe "cream" tomatoes. We choose whole, undamaged tomatoes. Before starting preservation, we wash the tomatoes well under running water, let it drain and let the fruits dry out.

For flavor, add peppercorns, horseradish, cloves of garlic, parsley, dill, fresh bell pepper, bay leaf to the jars to the tomatoes.

Let's start with the spices. Soak horseradish leaves in very cold water for 5 minutes, wash them in good faith. Then cut the leaves across into small strips. My dill and parsley.

We peel the garlic from the husk. One large clove of garlic is enough for one liter jar. If the cloves are small, then take two of them. Cut the peeled cloves into plastics (small into quarters).

Now take a bay leaf and wash it thoroughly.

At the bottom of the jar we lower chopped garlic, horseradish greens, dill, peppercorns. We take banks that are pre-sterilized. We baked in the oven, but you can use any conventional sterilization method.

Before sending the tomato to the jar, pierce each fruit a couple of times with a skewer at the place where the stalk is attached. We need to preserve their beautiful appearance so that the skin does not burst and our "cream" remains intact.

Puncture tomatoes, put them in sterilized jars. Between them, in empty places, place evenly sprigs of herbs and, cut into slices, sweet pepper. It turns out a beautiful winter preparation. In addition, our spices will come to flavor tomatoes. You don't need to press down on the tomatoes, but try to pack them as tightly as possible. Leave a little space on top (2-3 cm) for pepper and herbs.

Now we put the pieces of pepper and herbs. This is another precaution so that the tomatoes do not burst from contact with boiling water.

Notice that we put circles of small green sweet peppers between the tomatoes. But on top we put fleshy red fruits, cut into slices.

Now pour the "cream" with boiled and very hot water (ideally only from the stove). Wrapped in a warm blanket, leave the tomatoes with hot water for 15–20 minutes. Then we pour the water into a saucepan. Pouring some more water into it for evaporation, we boil it again. Pour into jars and wrap again for 15 minutes.

For the third pouring, we make a marinade (now the amount of water should correspond to the one that goes into the jars): into the water drained from the jar, throw sugar and salt according to the recipe. Pour vinegar directly into a jar without water. We boil the marinade, carefully pour the boiling marinade over the tomatoes, it is better if the stream of water hits the slices of peppers every time (this will keep our tomatoes intact). We try to prevent salt sediment from getting into the marinade jars, if there is one in the marinade.

So that is all. We close hermetically with sterilized lids, turn the jar over, wrap it with a blanket for 12 hours (until it cools completely). Now we will send our tomatoes for storage in a dark and cool (no higher than + 16) place.

You can eat canned cream tomatoes after 2-3 weeks, by which time the tomatoes will be well marinated.

Such a marinade is stored for a long time, it is possible for 2 years. But they usually eat it before the next harvest.

An open jar should be stored in the refrigerator for no longer than 3 days.