Today, even in winter, in every supermarket you can easily find fresh vegetables. The only question is: will they be useful? It is for this reason that most housewives prefer vegetables from the garden and work tirelessly, harvesting them for the winter.

We dedicated this selection to tomatoes: salted and pickled, sweet and spicy, in jelly, in apple juice and even in syrup. There are many options - the choice is yours!

1. Tomatoes with thyme and olive oil

• 1 kg of cherry tomatoes;
• 250 ml of olive oil;
• 4 cloves of garlic;
• 3 tbsp. tablespoons of wine vinegar;
• juice of 1 lemon;
• black pepper peas;
• a pinch of salt;
• a few twigs of thyme.

Recipe:

1. Wash and dry tomatoes. Put on a baking sheet covered with parchment and place in the oven. Dry at 90 ° C for 3-4 hours. Tomatoes should be soft to the touch, slightly wrinkled, but not dry.
2. In a deep frying pan with a thick bottom, heat the oil, fry finely chopped garlic until golden. Take out, set aside. In the oil flavored with garlic, put the prepared tomatoes, sprinkle with sugar, caramelize for 2 minutes. Add vinegar and, increasing the heat, let it evaporate.
3. Transfer the tomatoes and butter in a glass jar, add the fried garlic, thyme sprigs, lemon juice and crushed black pepper peas.

2. Pickled tomatoes in apple juice

To prepare, you will need:

• 1 kg of tomatoes;
• 1.5 liters of apple juice;
• 1 tbsp. a spoonful of salt.

Recipe:

1. Wash the tomatoes, pierce the stalk with a fork in several places, put in sterilized jars and pour boiling water for 10 minutes. Drain the water. Pour boiling water into the jars, after 10 minutes. to drain.
2. Bring apple juice with salt to a boil, and then pour jars of tomatoes. Roll up, turn over and leave to cool.
3. Store tomatoes in apple juice in a cool place.

3. Salted tomatoes with garlic and dill

To prepare, you will need:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• half a bunch of dill;
• 3 bay leaves;
• spices to taste;
• 1 tbsp. a spoonful of salt;
• 1 teaspoon of sugar.

Recipe:

1. Wash the tomatoes well. Peel and chop the garlic. Wash the dill and bay leaf. Tomatoes, salt, sugar, garlic, dill, bay leaf, spices put in a plastic bag.
2. Shake the bag and leave at room temperature for 2 days.

4. Spicy tomatoes with cinnamon and cloves

To prepare, you will need:

• 2 kg of tomatoes;
• 1 head of garlic;
• 4 dill umbrellas.

• 4 bay leaves;
• 4 peas of black pepper;
• 4 buds of cloves;
• 0.5 teaspoon ground cinnamon;
• 100 g of sugar;
• 90 g of salt;
• 2 tbsp. boats of vinegar essence.

Recipe:

1. Cook the marinade. Combine all ingredients (except vinegar essence), add water, bring to a boil and cook for 7 minutes. Cool the marinade a little, pour in the essence.
2. Peel the garlic and wash the tomatoes thoroughly.
3. Put tomatoes in sterilized jars, alternating with spices. Pour with hot marinade, leave for 10 minutes.
4. Bring the marinade to a boil again, cool slightly, pour into jars and roll up. Turn until completely cooled.

• 2 kg ripe tomatoes;
• tarragon;
• 5 cloves of garlic;
• 1-2 pods of chili pepper;
• currant leaves;
• cherry leaves.

• 2 tbsp. tablespoons of salt.

Recipe:

1. Rinse the tomatoes well. Peel the garlic. Wash chili peppers, tarragon, currant leaves and cherries.
2. Cook brine. Mix water with salt, bring to a boil.
3. Put tomatoes and spices in prepared sterilized jars, pour hot brine. Then immediately roll up the lids, turn over, set aside until cool.

To prepare, you will need:

• 3 kg of tomatoes;
• 6 dill umbrellas.

• 100 g of sugar;
• 100 ml of 9% vinegar;
• 1 tbsp. a spoonful of salt.

Recipe:

1. Wash the tomatoes and dill inflorescences and dry well. Then put in sterilized dry jars and pour boiling water. Cover and leave for 10 minutes.
2. Drain the water into a large saucepan and bring to a boil. Add salt and sugar. Boil and pour into a jar of tomatoes.
3. Add vinegar to the jar and immediately roll up with a sterile lid. Turn over and leave to cool completely.
4. Store in a cool place.

To prepare, you will need:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• 1 umbrella of dill.

• 2 bay leaves;
• 5 peas of black pepper;
• 5 buds of cloves;
• 2 tbsp. tablespoons of sugar;
• 1 tbsp. tablespoons of salt;
• 1 tbsp. tablespoons of vinegar essence.

Recipe:

1. Prepare the marinade: add salt, sugar, bay leaf, cloves, pepper to the water, bring to a boil. Boil for 5 minutes over low heat. Cool, add vinegar essence.
2. Peel the garlic cloves. Wash the tomatoes and dill umbrellas, dry well.
3. Put tomatoes in prepared sterilized jars, alternating with spices. Then pour hot marinade, leave for 10 minutes.
4. Pour the marinade back into the pan, bring to a boil, cool slightly, pour in jars of tomatoes, roll up, turn over and leave to cool completely.

8. Tomatoes in jelly with dill and onions

To prepare, you will need:

• 2 kg of tomatoes;
• 3 peas of black pepper;
• 3 peas of allspice;
• sprigs of parsley;
• 1-2 bay leaves;
• 1 small onion.

• 1 tbsp. a spoonful of salt;
• 1 tbsp. a spoonful of sugar;
• 2 tbsp. tablespoons of gelatin in granules.

Recipe:

1. Peel and chop the onion rings. Paste tomatoes from all sides with a toothpick. At the bottom of sterilized cans, put allspice, black pepper and bay leaf. Lay layers of tomatoes, onion rings, sprigs of parsley.
2. Prepare the fill. Pour gelatin in a bowl, pour 200 ml of cold water, mix and leave for 40 minutes. Add sugar and salt to the remaining water, bring to a boil. Add the swollen gelatin to the hot marinade, stirring, bring to a boil, but do not boil.
3. Fill the jars with tomatoes with the finished filling.
4. Cover with sterilized lids, place the jars in a large pot with warm water, bring the water to a boil, sterilize for 10 minutes. After sterilization, immediately roll up the jars. Turn downside down and allow to cool.

For cooking you will need (for 1 liter jar):

• 0.5 kg of small tomatoes (cherry, ladies fingers);
• 1 teaspoon of white balsamic vinegar;
• 1 vanilla pod;
• 300 g of sugar;
• 150 ml of lemon juice.

1. Wash the tomatoes, pour boiling water for 30 seconds, cool and remove the skin, cut in half.
2. Combine lemon juice with sugar, mix, put on a stove and cook until sugar is completely dissolved.
3. Put the tomatoes in the syrup, bring to a boil, immediately remove from heat, cool and put in the refrigerator for the night.
4. Cut the vanilla pod, separate the seeds. Put the pot with tomatoes on the fire, add vanilla and vanilla seeds, bring to a boil, reduce the heat and cook for 45 minutes.
5. Heat and boil balsamic vinegar to reduce the volume by 3 times (vinegar should thicken). Add boiled balsamic vinegar to the jam and cook for another 10-15 minutes.
6. Arrange the prepared jam in sterilized jars, cover with lids, cool.
7. Store in a cool place.

To prepare, you will need:

• 500 g ripe tomatoes;
• 500 g of sugar;
• juice and zest of 1 lemon;
• 1-2 green apples;
• 50 ml of rum.

1. Ripe tomatoes peel and seeds, chop or chop using a mixer. Add 500 g of sugar, juice and zest of 1 lemon. Mix well and refrigerate for a day.
2. Wash apples, peel, grate and mix with tomatoes. Cook, stirring, over low heat until cooked for about 1 hour.
3. Pour rum into the slightly cooled jam. Arrange in sterilized jars, close the lids and, having cooled, put in the refrigerator.

You probably read a story about how a long time ago, one of the Russian ambassadors, by decree of the great empress, brought a whole basket of tomatoes from Europe, not only did he even submit a report to the Senate about this vegetable, but statesmen, having eaten this marvelous fruit, they delivered the following verdict to the tomato: "... the fruits were wonderfully wonderful and sophisticated and not suitable for taste." That’s how it happens: these “tasteless ones” 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 at the festive table. How many delicious dishes include tomatoes, and do not count, and even in winter jars of canned tomatoes for the winter, prepared according to various recipes, no doubt, are available for 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 tomatoes harvested by your chosen method for the winter will certainly please you and your loved ones in the winter.

Canned tomatoes for the winter "Visiting grandmother"

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.

Cooking:
  In a clean and sterilized jar, put the garlic and chopped sweet bell peppers. Wash the washed tomatoes with a toothpick in the area of \u200b\u200bthe stalk, put them in jars and pour boiling water for 10-15 minutes. Then pour the water into the pan, add sugar, salt, cinnamon, peas, cardamom, cloves, bay leaf, bring to a boil and boil for 15 minutes. Pour 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 "Snowy"

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

Cooking:
Prepared tomatoes fill 1 liter jar, pour boiling water and leave to cool completely. In the meantime, cook the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the jars with tomatoes, add 1 tablespoon to each jar. chopped garlic, pour jars of boiling marinade, pour in 1 tsp. vinegar, roll up the lids, wrap and leave to cool completely, then clean in a cold place.

Pickled Chips for Potato Chips

Ingredients for a 3 L jar:
  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 peas of allspice,
  3 tbsp 9% vinegar.
  mineral water.

Cooking:
  Wash the washed tomatoes, stripped bell peppers, hot peppers, garlic and parsley 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 process again. 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 it cools completely.

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

Ingredients per 1 L jar:
  Tomatoes
  10 g of 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 a half of chilli peppers in each jar, put the tomatoes in jars, sprinkling them with the remaining cloves of garlic, and on top of the tomatoes put a twig of dill curled in a ring. For the marinade, boil the water, add sugar, salt, boil for 1 minute, then add vinegar, pour the tomatoes in the marinade, let stand for 5 minutes and, pouring the marinade, boil it again. After that, pour the tomatoes in boiling marinade and roll them up.

Tomatoes for the winter with horseradish in the gooseberry juice “Barskie”

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

Cooking:
Wash the tomatoes and prick them on the side of the stem. Cut horseradish root into circles. Put the 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 "Mother's recipe"

Ingredients:
  Tomatoes
  vegetable oil.
  For marinade:
  3 l of water
  7 tbsp Sahara,
  3 tbsp salt
  1 tbsp 9% vinegar
  10 peas of black pepper,
6 bay leaves
  1 head garlic
  parsley and dill greens 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 jars. For marinade, add sugar and 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 in each jar add 1 tbsp. vegetable oil, sterilize 1 liter cans for 10 minutes and roll up.

Tomatoes for the winter in beet pickle “Summer Miracle”

Ingredients for a 3 L jar:
  Tomatoes
  2 onions,
  1 small beetroot
  1 small sour apple.
  For marinade:
  1.5 liters of water
  150 g sugar
  1 tbsp salt
  70 ml of 9% vinegar.

Cooking:
  Cut the apple into slices, onions into rings, and beets into circles. Put 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. After which, 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 3 L jar:
  1.5 kg of tomatoes
  300 g garlic shooters,
  5 peas of black pepper.
  For marinade (per 1 liter of water):
  1 tbsp salt
  100 ml of 6% vinegar.

Cooking:
  Wash the garlic arrows, cut into small pieces (3-4 cm) and blanch for several minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and put tomatoes on top. Add salt to water, bring to a boil and fill the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the jar with a lid.

Delicious Tomatoes with Baked Peppers for the Winter

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

Cooking:
  Oiled foil wrap pepper and bake it in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and remove the peel. Put tomatoes and peppers in jars, shifting with dill branches. Boil water with salt and spices, add vinegar and pour vegetables in jars with this marinade. Sterilize the jars for 15 minutes, roll up, then turn upside down and wrap until cool.

Canned Tomatoes with Honey and Garlic

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

Cooking:
Peel the garlic and slice lengthwise. For tomatoes, cut off the tops, make an incision in the center and stuff with garlic. Put horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt and boil in water. Pour the tomatoes with the prepared marinade, cover with the lids and leave for 5 minutes. Then pour the marinade back into the pan and boil. Repeat this procedure 3 times, after which roll up the cans and turn over until completely cooled.

Cherry Tomatoes Pickled with Mushrooms

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

Cooking:
  Peel the mushrooms, put them in a pan, 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 for 2 minutes with them, then add 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, gently stirring until completely cooled, let stand for another 30 minutes. Put tomatoes and mushrooms in sterilized jars, roll up.

"Tasty flowers" from green tomatoes for the winter

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

Cooking:
  Wash the tomatoes and cut them crosswise, but not completely. In the resulting cuts, put in a piece of pepper, cloves of garlic, slices of carrots. Put the finished “flowers” \u200b\u200bin 3 liter cans, after putting the greens and peas of black pepper on the bottom of the cans. Pour boiling water over the contents of the jars twice, keeping them for 10 minutes each time, pour the marinade on the third and roll it up.

Green Tomatoes with Walnuts

Ingredients:
  1 kg of green tomatoes
  100 g walnut kernels,
  1 pod of red hot pepper,
  4 cloves of garlic,
  1 bunch of green basil,
  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 pepper 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 greens, nuts, vegetable seasoning and sugar. Place tomatoes in jars in layers, each of which is sprinkled with the prepared mixture. Add vinegar to each can, cover with lids and sterilize: 0.5 liter cans for 5 minutes, 1 liter cans for 10 minutes. Then roll up the cans, turn upside down and leave to cool completely.

Sun-dried tomatoes with Provencal herbs "Fragrant"

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

Cooking:
Cut the tomatoes into quarters, remove all the seeds and liquid from them with a spoon and wipe off with a paper towel to remove moisture. Next, put the slices of tomatoes on a baking sheet lined with parchment, sprinkle with salt, sugar, Provencal herbs and garlic cloves, cut into 4 parts. Put the baking tray on the upper wire rack, make a minimum fire and leave it with the door open for 1.5 hours. Then unfold the baking sheet with the other side and place for another 30-40 minutes. After time, 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 of rum.

Cooking:
  Take green meaty tomatoes the size of no more than a walnut, wash them, cut 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. Cook thick syrup from water and 1 kg of sugar, dip 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 sliced \u200b\u200blemons into the syrup along with the peel, put on the fire and boil for 7 minutes. Then dip the tomatoes and cook until cooked. When the jam has cooled, add rum, pour into jars and close with nylon covers.

Red tomato and plum jam

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

Cooking:
Remove the seeds from the plums. Peel the tomatoes, cut into slices and remove the seeds. Mix 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. Put the jam in 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.

Successful blanks!

Larisa Shuftaykina

Prepare sterile jars, lids, vegetables, and herbs. The number of tomatoes, bell peppers and garlic does not matter. As much as you want, fill as many jars as you want, the main thing is to distribute the spices: three leaves of cherries, currants and several branches of fresh or dried dill in one jar. Let's get started!

Wash the leaves, lay them in sterile jars on the bottom, add dried or fresh dill, you can dill umbrellas. Also put 1-2 cloves of garlic.

Wash the tomatoes thoroughly, remove the seeds from the bell pepper, cut the vegetable into pieces. Each tomato pierce in the place of the stalk so that it does not burst in the process. Stack the tomatoes tightly in jars, alternating them with pepper and garlic.

Now the most important part of canning. Pour boiling water over the tomatoes. Cover with sterile lids and leave for 7 minutes. At this time, cook the marinade: bring the water to a boil, add sugar and salt, dissolve them, add vinegar. Turn off the fire. Pour boiling water into the tomatoes, pour them with marinade. Roll up the lids and turn upside down until it cools completely. Store ready-made tomatoes in the cellar all winter!

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Servings: 8 pcs.
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 I have been covering tomatoes for the winter with slices. Previously, I always covered them in their entirety - so did my mother, and then I did. But since I mastered this recipe, I only do them that way. Moreover, each of my friends or guests who managed to try my delicious canned tomatoes, reminiscent of a ready-made salad, asked me how to close chopped tomatoes for the winter.

I wrote this recipe so often for acquaintances, relatives, girlfriends, and coworkers that I finally decided to put it on the site. Moreover, now it’s the fall season again, cheap vegetables are 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 with delicious canned tomatoes, adding them to meat or.

In this recipe, I list the ingredients for 8 liter cans of canned tomatoes. If you want to cook more (or less), increase (or decrease) the number of products proportionally.

As for the variety, 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 solid strong fruits, so that during cooking the pieces do not fall apart, do not lose their shape, but look whole and beautiful.

I always begin conservation with cleaning in the kitchen, and then with my baking soda cans and boil metal lids for several minutes. This is not idle advice. Cleanliness in the kitchen, the availability at hand of everything necessary for work, clean sparkling glassware prepared in advance - all this creates an atmosphere of celebration and good luck. And it is necessary that conservation is a success.

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

• 5 kg tomato.
• 2 cups of sugar.
• 3 tbsp. tablespoons of salt.
• 1.5 cups of vinegar.
• 6 medium onions.
• 0.5 tsp 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 in jars for the winter.
• We wash the tomatoes in clean water and let them drain and dry slightly. We peel the onion from the husk, and my hot pepper, cut in half and remove the seeds.

• Cut the onion into thin rings, and chop the hot pepper finely with a knife. (By the way, if you have never cut such 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 portion to the bottom of each jar.
• Next, add to each jar 5 peas of black pepper, 1 bay leaf and 2-3 pcs. clove seeds.

• Then chop the tomatoes. You can cut it simply into 4 parts, if your vegetables are not large. It is possible and smaller - at your request. However, I do not advise too finely, it is better to cut into pieces that are convenient to take on a fork.
• Add chopped tomatoes to the jars on top of the onion.
• After this, we prepare the marinade: bring the water to a boil, dissolve the salt with sugar in it, carefully pour the vinegar and heat again until the marinade boils.
• Pour the marinade into jars with chopped tomatoes (do not add 1-1.5 cm to the edge). We set the jars in a large pot or boil-out, on the bottom of which there is a grate or other stand (it is not necessary that the glassware stands directly at the bottom of the pan, it may burst).
• Pour warm water into the boil-out (you can’t pour cold water so that the jars with the hot marinade do not burst due to the temperature difference). The water in the pan should be 3-4 cm below the top of the cans so that when boiling, the water from the boil-out is not poured into the banks.
• We cover each jar with a metal lid, put the pan on fire, bring the water to a boil and sterilize our tomatoes for 5 minutes (over low heat).
• After that, we remove the cans with preservation from the boiling out, tighten the lids tightly (or close them with a seaming key).
• Turn each jar upside down, cover with a blanket and leave for half a day - until completely cooled.
• 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 the summer even in pantries and utility rooms, then it is better to preserve the tomato for the winter in autumn, when the heat drops.
• It is better to open canned tomatoes in slices at least two weeks after preparation, so that they can soak in spices. For example, I open conservation only when fresh vegetables are running out.

Love pickled tomatoes, but still don't know which recipe is the best? Here you can finally make your choice. The recipes below are checked repeatedly and, if you follow all the tips, the preservation will be excellently preserved, will not explode and will not cloud.

Pickled tomatoes without sterilization

If sterilization scares you or is not possible to do it, then this recipe is ideal for you. Tomatoes cooked in this way come out fragrant, spicy, very slightly spicy.

Spin ingredients:

• tomatoes - about a kilogram;
• bay leaves - 3 pcs.;
• dill (preferably umbrellas) - 4 pcs.;
• black and allspice peas - 5-8 pcs.;
• garlic cloves - 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 - 35-40 minutes.

Cooking:

• Prepare the products. Tomatoes must be washed to leave for about 30-50 minutes in a separate bowl filled with water at room temperature. Dill umbrellas also need to be washed and placed in water for 20-25 minutes.
• Since we make pickled tomatoes without sterilization, it is necessary to clean the jars with great care. To do this, use a hard sponge and soda. Next, scalp the jar with boiling water and place for a while on a special lid above the steam.
• Put a small bowl of water on the fire and put tin lids there for seaming.
• Place peppercorns, dill umbrellas, bay leaves, and cloves of garlic on the bottom of the bowl.
• Next, fill the tank. Spread on a certain technology - put large tomatoes down and small tomatoes up. It is advisable to lay it tight, but do not put much pressure on them - because of this, they can burst.
• Pour boiling water over the tomatoes, then cover with a lid 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 through them in advance, choosing more dense ones. For preservation, the cream grade is perfect.

• Pour water from cans into a separate pan. For convenience, purchase a special cover with holes or, as an option, make it yourself.
• Add sugar, salt and vinegar to the drained water from the cans. Put on a strong fire. Stir until they are completely dissolved.
• Pour the finished marinade into the tomatoes and tightly tighten the metal lids using a special device.
• Finally, place the cans 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.

Keep preservation in a dry, cool area.

Pickled tomatoes in liter jars

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

Spin ingredients:

• 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 Marinade:

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

Cooking time - 1 hour.

Cooking:

• First place sterilized containers for preservation. Since the jars are small in size, this can be done using an oven. Put in an unheated oven and turn on 200 degrees. After 20-25 minutes they can be removed. Lids can simply be boiled in water.
• Next, cut the onion into rings and put in a bowl, send a sprig of parsley, a bay leaf and a couple of peas of pepper with a clove of garlic.
• Sort the tomatoes. Ideally, you need to leave the most ripe, without any defects and not with a thin skin. Then tightly place them in a jar. You can add the onion again from above. Sprinkle with hot water and leave to warm up.

So that the jar does not burst during the first infusion of boiling water - pour boiling water in the center on the tomatoes.

• Pour water into a separate bowl. Calculate how much water is needed in a ratio of 2: 1. Let's say you got 6 filled cans, then a marinade needs 3 liters. Now add sugar, vinegar, salt, bay leaf, a couple of peppercorns to the water and bring to a boil. Pour the water from the cans and replace it with brine.
• After that, sterilize: in a deep pot, draw water and leave to a boil. Place cans in it. It is important that the marinade and boiled water are the same temperature. After the bubbles appear, spot 3-4 minutes and remove the jars.
• Now you can do a roll. In conclusion, put the bottom up and wrap a thin blanket before cooling.

Pickled cherry tomatoes

In this recipe you can use absolutely any kind of cherry. Sometimes you may encounter a situation where such tomatoes are quite difficult to find, in this case you can use completely ordinary only small size. The preservation is aromatic, has a special taste, rich consistency and is able to decorate any table.

Spin ingredients:

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

Ingredients for Marinade:

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

Cooking time - 35 minutes.

Cooking:

• To begin, place water on the stove to boil the lids. Be sure to sterilize the banks. Then lay on the bottom of the container bay leaf, pepper, garlic clove, dill.
• Press clean, pre-washed tomatoes into a container. It is advisable to stack them denser with each other. In a place that is left at will, you can put another part of the greenery.
• Pour boiling water into the tomatoes and do not touch for 5-12 minutes with a lid.

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

• Pour water from 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 until the neck. The main thing is not to pour boiling water, because of this the glass may not stand and crack.
• Now you can roll up banks and put them upside down. If all the steps are taken correctly, there should be no leaks. Spread a warm cloth and let cool. Store in a non-humid place with low temperature.

Pickled Tomatoes with Citric Acid

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

Spin ingredients:

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

Ingredients for Marinade:

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

Cooking time - 55 minutes.

Cooking:

• Prepare all of the listed products for further processing.
• Further sterilize containers and lids. Now put all the greens, garlic and peas of black pepper on the bottom of the cans.
• We advise you to sort through the tomatoes. The most ripe, dense and without defects - will be the best choice for conservation. Next, tamp the banks.

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

• Now pour boiling water into them, wrap them in a warm towel and leave them to evaporate for about 10-20 minutes.
• To prepare the brine, combine sugar, salt, citric acid and fill the resulting mixture with water. Literally for 2-5 minutes, leave it on fire until it boils.
• Water poured in jars will no longer be needed - drain it. After this, pour boiled marinade, but it is important to do this until the banks have time to cool.
• Do the rolling right away. Turn them over, wrap them in a warm blanket for about a day. Keep away from sunlight.

As you can see, all the recipes for pickled tomatoes are quite simple to prepare. Add a little creativity, creativity to the laying of tomatoes, and preservation will not only be delicious, but will also delight the eye with its appearance. Now it remains only to wait for the winter to try the cooked masterpieces.