Juicy tomatoes in a sweetish filling are transformed for the better and become incomparable in taste!

Salt and granulated sugar fulfill each of their very important purposes in vegetable rolls: salty grains act as a preservative that preserves the original product, and sugar dissolved in the marinade miraculously affects the taste of tomatoes, "opens" them, makes them desirable for all layers of consumers (even for kids). Pickled tomatoes are the leader among the assortment of cold appetizers, as they complement a wide range of dishes, from simple cereal side dishes to complex meat delicacies. Thanks to the savory nightshades, they highlight the main dishes. Although sometimes eaters, without waiting for something hot, uncork the can and treat themselves to marinade with a piece of rye bread, which is incredibly appetizing!

Basic principles of clogging sweet tomatoes: - Tomatoes by their nature contain acids, which allows them to be closed with a minimum content of preservatives or without them (salt, OCT, aspirin tablets, etc.). But in this case, preservation needs to be sterilized in order to avoid the onset of fermentation. - This home preservation, close to healthy food, is stored exclusively in a cold room or placed on a shelf in the refrigerator. - Small or medium-sized vegetables are most suitable for “Pickled tomatoes are sweet for the winter " recipes. Or, for clogging, large fruits are cut into slices. - Particular attention is paid to the selection of herbs and all kinds of spices that can "overshadow" the delicate aroma of stored vegetables with an overly bright taste. They are more often used in canned tomato salads or mixed vegetables.

Recipe 1 (classic)

To "salt" sweet nightshades, the following necessary products are selected: - whole tomato fruits, - blackcurrant and horseradish leaves, - dried dill umbrellas, - black peppercorns, - citric acid (a pinch for each liter container).
1 liter brine includes 7 tbsp. granulated sugar and a spoonful of table salt. Jars do not need to be sterilized; the main thing is to rinse them thoroughly and rinse them several times under a water jet. In this case, heat treatment is unnecessary, since vegetables are placed in a container that are not boiled or even blanched. Prepared leaves, dried herbs are put into the container first, and a handful of pepper and a few cloves of peeled garlic (4 pieces per liter) are poured. Tomatoes are packed tightly and covered with the same leaves and garlic.
Filled cans are poured with boiled water, pouring in the liquid gently in a thin stream to avoid breaking the glass. The containers are filled to the brim, covered with lids and left to stand for a little longer than 6-7 minutes. These minutes are enough to prepare the brine. On average, a three-liter cylinder of the blank takes about 1.5 liters of filling, but it is advisable to do it with a margin. For the brine, combine all the required ingredients and boil.

At the moment the brine boils, water is decanted from the cans and poured out, and a boiling filling is filled in its place. Lemon is thrown to guarantee quality, so to speak, for safety reasons, and pickled sweet tomatoes for the winter in jars quickly spin. Checking the tightness of the seaming is carried out by turning the cans upside down. After making sure that there is no "leak" and waiting for it to cool down, the conservation is carried out to the ramp to wait for the cold weather.

Recipe 2 - with lemon

Various additives serve the purpose of highlighting vegetables, emphasizing a specific ingredient. For example, tomato sauce with basil or nightshade with garlic is extremely popular. It is also possible to close tomatoes in a lemon marinade filling - a simple recipe to execute without the use of heat treatment of filled cylinders. Someone may be intimidated by the large list of components used, but this is not the slightest difficulty. Closing is performed from:
- 1 kilogram of small tomatoes (even cherry),
- half a lemon fruit or 1 tbsp. vinegar 9%,
- 4 cloves of garlic,
- a leaf of lavrushka,
- 2-3 branches of dill,
- sweet pepper if desired,
- water,
- 5 currant leaves,
- 8 grains of black pepper,
- 4 tbsp. with a slide of sugar,
- full st.l. salt.


The bottom of a clean container is covered with greens and leaves; in the absence of fresh herbs, put dried. Next, a layer of spices, garlic is made. And the cans are tightly filled with tomatoes. In a separate container, boil some water for the marinade and pour into the vegetables, followed by settling for up to 15 minutes. Salt and sugar are mixed in a saucepan. Liquid from the jars is drained to them, and the marinade is cooked for a short time until the grains of spices dissolve. Lemon juice or table osette is poured into the contents of the jars, and then the marinade is poured. Rolled pickled tomatoes for the winter, sweet with garlic, "hide" under a blanket, where they cool down and are checked for leakage. For consumption, the appetizer will be suitable, according to the model of sauerkraut, after 3-4 weeks.

Recipe 3 - honey

Natural honey and clove stars will give the tomatoes a pleasant sweetness and astringency. For flavor, spices are added to future honey vegetables. The recipe allows you to close a truly magical appetizer, in which the taste of honey is successfully combined with the slight sourness of the main ingredients. For sweet pickled tomatoes for the winter in liter jars, it is taken:
- 5 kilos of red nightshade, ripe, dense,
- 500 g of honey,
- 1.5-2 heads of garlic,
- leaves of horseradish, black currant,
- dill stems and umbrellas,
- a handful of carnation stars (one thing per jar),
- black grain pepper,
- about 7 liters of water,
- an incomplete glass of table otst,
- 150 g table salt.
Garlic cloves are cleaned and split in longitudinal circles. The slices are folded into jars, distributing spicy leaves and herbs with it (some of the seasonings are left for later). The aromatic substrate is pressed down by the tomatoes and covered with the remnants of the green ingredients. The marinade filling is boiled in a separate saucepan. Honey, ocet, salt, grain pepper, clove buds are boiled in water for 3 minutes. You do not need to insist on the solution! And pour it boiling directly to the tomatoes without filtering. The filled jars are allowed to settle and cool for a quarter of an hour. Then the procedure of decanting the liquid, boiling it and refilling it into a glass container is repeated twice. After the third round, the workpiece is corked and covered with a blanket. Similarly, you can cover pickled peppers with garlic in a honey marinade. Also no less tasty and original treat.

Recipe 4 - assorted

Combining vegetables in home preservation has been used for a long time. The piquant taste of vegetables from the "Tsar's Snack" recipe is complemented by an unobtrusive, tangy hint of chili pepper. According to the recipe, tomatoes come out rich in taste, bright, incomparable. According to the calculation of products for one three-liter cylinder, the following proportion is adhered to:
- small or medium tomatoes,
- 1 Bulgarian pepper,
- a pod of hot pepper,
- 1 tbsp. table salt
- 1.5 cups granulated sugar,
- 1 dill umbrella,
- 3 stars of carnation,
- 1 bay leaf,
- a few grains of allspice,
- 1 tbsp. oztic acid.
Solanaceae on "Very sweet pickled tomatoes for the winter" (although for some the degree of sweetness may seem moderate) are nibbled with a toothpick at the base to prevent them from bursting when poured with steep pitch. Then spices are laid out on the banks: cloves, black grain pepper, dill umbrellas. Bitter peppers are cut into rings; 2-3 rings are enough for one three-liter can. Sweet peppers are cut into strips; their number per container is not limited.


They are located in containers on spices, stuffing and laying pepper strips and tomatoes more tightly between them. The bookmark is poured with boiling water and lasts for about 10 minutes. After that, the water is poured into a large saucepan. Chopped garlic is reported to the tomatoes, salt-sugar is poured, ocet is poured in. The drained water is boiled, poured back into the cans, which are immediately rolled up. Such vegetables "with peppercorns" are served with any meat dishes: chicken wings in beer, chop or escalope.

Recipe 5 - with onions

And without that, good pickled tomatoes for the winter are complemented by sweet onions: tart, juicy, specific in taste. In this case, two shades are intertwined in the aroma: honey and onion. In addition to these components, there is nothing superfluous in the marinade. Sweetish tomatoes are prepared from:
- 2 kg of "cream",
- 100 g of natural honey,
- 200 g onions,
- 50 ml of apple cider vinegar or regular table vinegar,
- 50 g of common coarse salt.
The jars are filled with a mixture of cream tomatoes and onion rings. The marinade is cooked by boiling 1 liter of water and dissolving the required amount of table salt and otst in it. At the moment the liquid boils, honey is also added. In general, the solution should simmer for 3-4 minutes. They are poured into containers with vegetable contents and quickly rolled up tightly.

Recipe 6 - with watermelon

To decorate and "sweeten" the workpiece even more, watermelon pulp, as well as green celery sprigs and bell peppers are placed in the jars together with the tomatoes. The flavors of these ingredients are amazingly intertwined with each other, giving in the end an amazing, piquant result. They are closed without the harsh ost, as is the case with squash caviar, but with more gentle citric acid. You will need for this:
- up to a dozen small tomatoes,
- 1 Bulgarian pepper,
- 2 watermelon skibos,
- 2-3 garlic cloves,
- a small bunch of celery,
- water,
- 2 tbsp. with a heap of granulated sugar,
- 20-25 g of salt,
- 1 tsp (incomplete) acid
-lemon.
The pulp is cut from the watermelon skibok, peeled from the seeds, and cut into small neat slices. The washed pepper is cleaned from the tails and internal partitions, and cut off in longitudinal parts. The garlic cloves are cut in half. Prepared containers are filled in the following sequence: celery greens (twigs), garlic, tomatoes, watermelon, peppers, etc. Water is brought to a boil, and containers with vegetables are poured with it with a short exposure of up to 10 minutes. The settled liquid is decanted back into the pan, filled with sugar-salt, citric acid, and boiled for a minute or two. Having poured the marinade into jars, pickled tomatoes for the winter are sweet, covered with lids and taken out into the cold.

Recipe 7 - in apple marinade

More precisely, the tomatoes to be closed will be marinated in apple juice, in a liter of which 1 tbsp is dissolved. salt crystals. The juice gives the fruit freshness and miserable sweetness. And, besides, the recipe has a minimum of components, which does not interrupt the taste of nightshades, but allows you to enjoy only the set for which the conservation was started. Although, no one forbids making a vegetable platter in jars. Washed tomatoes are scalded with boiling water and kept in it for 30 seconds. Then they are transferred to a glass seaming container. Apple juice (fresh juice squeezed through a juicer or a store version is used) is boiled, and on its basis, pouring table salt, pouring is cooked. The bubbling solution is poured over to the tomatoes and they are sealed. Preservation "Delicious pickled tomatoes for the winter sweet" is cooled according to the rules of cooking, and then transferred for storage in a cool room.

Foreword

In addition to traditional salted tomatoes, sweet tomatoes are rolled up for the winter - we will consider recipes in this article. Let's pay attention to cherry babies, and even a green harvest. However, before studying the methods of preparation, let's dwell a little on the properties of this vegetable.

Tomatoes - benefits and contraindications

In what cases can you eat tomatoes, and when should you limit yourself? Tomatoes contain vitamins B, E and the antioxidant lycopene. Therefore, tomatoes are recommended to be eaten even for the prevention of prostate cancer in men and cervical cancer in women. This low-calorie vegetable is useful for diabetics and people suffering from obesity, kidney disease, metabolic disorders and salt deposition. And if you have digestive problems, then you need to drink half a glass of tomato juice 30 minutes after eating.

It should be noted that the beneficial properties of this vegetable are multiplied after heat treatment, so by preparing several cans of sweet tomatoes for the winter, you can surprise your loved ones and bring invaluable benefits to the body. It is impossible not to mention the positive effect on the blood. First, it is enriched with useful substances. Secondly, the likelihood of blood clots is prevented.

And due to the property of breaking down nicotine tar, this product will be useful to every smoker. Tomatoes are also actively fighting tobacco plaque on the teeth.

But there are also some limitations. For example, tomatoes should be excluded from the diet for people with gallstone disease and a tendency to allergic reactions. With arthritis and gout, you need to eat such a product very carefully. And if you suffer from ulcers and heart disease, give up pickled and.

Quick recipes

Whatever preservation you cook - jam, pickles, or you decide to stock up on delicious sweet tomatoes for the winter, the preparatory stage should not be underestimated. After all, it depends on him how the harvesting will winter. All containers are sterilized. You can do this in an oven, microwave oven, use special equipment, or resort to the "grandmother's method" - steam sterilization.

Having made preparations of sweet tomatoes for the winter, you will surely surprise your guests. In addition, these delicious dishes are suitable for people for whom pickles are contraindicated. It is worth noting that new recipes appear constantly, because many housewives make their own adjustments and try to improve existing methods. We'll take a look at some of the most popular cooking methods for this stunning dish, and leave it up to you to experiment.

Recipe number 1

We select only high quality medium sized tomatoes. A three-liter jar holds approximately 2.5 kg of vegetables. We also need 2 tbsp. tablespoons of salt, 3 - sugar and the same amount of vinegar, a little celery, a few cloves of garlic, one onion, a couple of bay leaves and a mixture of peppers (sweet - 1 piece, black - 6 peas, allspice - 3 peas, and a pinch of chalky bitter).

Put all the spices on the bottom of the prepared jar, and then fill it with well-washed and dried fruits. Next, pour boiling water into a bottle and leave it to brew a little. We pour the cooled water into a saucepan, add bulk ingredients to it and put on fire. Boil the boiled marinade a little, not forgetting to stir so that the loose ingredients dissolve.

At the end, add vinegar and pour the brine over the fruits. It remains only to roll up. It doesn't matter what you cook, canned sweet tomatoes for the winter, pickled cucumbers or the most spicy adjika, in any case, the container with the finished product is immediately turned over, wrapped in a blanket and left in this state for a day. Then you can store the seams in the basement, pantry, refrigerator.

Recipe number 2

For 1 kg of vegetables, 1 tbsp is taken. a spoonful of salt, two more granulated sugar, a few medium cloves of garlic, 1 bell pepper and 5 black peas, a sprig of fresh dill, 3-4 black currant and cherry leaves. Instead of vinegar (although you can use it too), take half a lemon, and, of course, do not forget about the bay leaf - 2 things.

Canning sweet tomatoes for the winter using this method is similar to the previous one. All seasonings, together with washed currant leaves, cherries and dill sprigs, are placed on the bottom of the jar. Then we fill the container with vegetables and fill the ingredients with boiling water. We insist for 10 minutes, drain the liquid and cook the marinade. For the last time, fill in all the components and roll them up with iron lids . To taste canned goodies in a few weeks, during the preparation stage, pierce each tomato with a toothpick at the place where the stalk is attached.

Sweet and sour mixes - honey and carrot tops

Recipes can be diversified - tomatoes go well with fleshy bell peppers. A three-liter jar contains 2 kg of tomatoes and 3 large peppers. From the spices you need horseradish leaves, currants and cherries, dill umbrellas and 5 cloves of garlic. To prepare a sweet and sour marinade, you will need 1.5 liters of water, 30 g of salt, 125 g of sugar and 100 ml of vinegar.

Part of the spices and a few pieces of garlic are laid out on the bottom of the glass jars, then the punctured tomatoes and the remnants of the spices are placed, and then everything is poured with boiling water. Leave the brine to cool to room temperature. We pour the liquid into a saucepan and boil it, fill in all the ingredients again. For the last time, drain the marinade and boil, do not forget to add loose ingredients to it, and after removing the pan from heat, pour in the vinegar. Fill the contents of the jars. Canning such sweet and sour tomatoes for the winter is easy - they will turn out to be a great snack and addition to any side dish.

You can try to get an unusual taste by preparing sweets with honey for the winter. For this dish, we need a sprig of dill and basil, a few bay leaves, cloves of garlic and black peppercorns. All this is calculated for 1 kg of cherry fruits. Hot pepper is also added, 4 tbsp. tablespoons of apple cider vinegar, 25 g of sugar with salt and 50 g of fragrant honey. We pierce the cherry near the stalk and place it in a jar along with garlic, pepper, dill and lavrushka.

Pour 2 liters of water into a saucepan, boil and add salt and sugar. Pour cherry tomatoes with brine, leave for an hour. We pour the liquid into a saucepan and put it back on the fire. Finally, add honey, basil and vinegar. Pour the marinade into jars with cherry, roll up. In winter, the sweet and sour taste will win you over! The size and shape of the cherry make it suitable for decorating other dishes.

Recipes may contain ingredients that aren't quite familiar, such as carrot tops. It can even replace spices. So, to fill a three-liter container, you need to take 1.5 liters of purified water, 35 g of salt, 125 g of granulated sugar, 90 ml of vinegar, a little more than 2 kg of tomatoes and 4 sprigs of carrot tops. Tomatoes together with greens are placed in jars and poured with boiling water. After 15 minutes, the liquid is poured into a container and brought to a boil again. This time we are preparing a full-fledged marinade. We fill them with the contents of the bottles, tighten them with iron lids.

Some more interesting flavors ...

For the next recipe, we need the following ingredients: 3 kg of tomatoes (cherry tomatoes, the taste will be sweeter), 1.5 liters of water, 100 g of granulated sugar and 25 g of salt, 30 ml of vinegar, several sprigs of fresh dill, bay leaf, five pieces cloves and black peppercorns. The process of salting sweet tomatoes for the winter in this way is also incredibly simple and will appeal to even the most inexperienced. We select and prepare the fruits, we also clean the garlic, be sure to rinse it too. If the cloves are too large, then they should be cut in half or into several pieces.

Salting is half successful when the marinade is prepared correctly. Put cloves, pepper, some garlic and dill in boiled water. While all the spices are infused, fill the container with the remaining herbs with tomatoes. Then fill them with brine, close with nylon caps and leave to brew for 15 minutes. Pour the liquid back into the pan, put the salt and sugar in it, bring to a boil. After turning off the heat, be sure to add vinegar to the marinade. It remains to pour the liquid into a bottle with vegetables and seal it.

If our recipes have not bored you yet, we will analyze one more method. We need 2 kg of ripe tomatoes, it is best to take small fruits, a couple of tablespoons of mustard seeds and the same amount of salt, 0.5 cups of vinegar, 200 g of sugar. You also need 0.5 kg of onions, a few bay leaves and a spoonful of black peppercorns. Tomatoes are washed and pierced with a toothpick at the base. Then the prepared fruits are placed in a container and sprinkled with salt.

They are placed in a dark, cool place for several hours. Then the spices are immersed in water and put on the stove - as soon as the bubbles appear, the peeled onions should be added. Boil it for 15 minutes. Then filter the brine through a sieve or cheesecloth and allow to cool. Onions with tomatoes are placed in a prepared container, the marinade is poured there, and the salting is left for three days in a cool place. Then the liquid is drained again and boiled. Now you can completely fill the jars with brine, and the canning is completed by closing the lids.

Many recipes allow you to preserve even an unripe crop - we will figure out how to stock up on chopped sweet tomatoes for the winter, which are still green during cooking. So, we cut 3 kg of tomatoes into half rings, and onions, sweet carrots and bell peppers - into strips (1 kg each). Mix vegetables with 100 g of salt and let it brew for 10 hours. Then we pour the juice into a saucepan, turn on the fire and wait until the characteristic bubbles appear. Add a glass of sugar, sunflower oil and 150 g of vinegar to the products. We spread the mixture to boiling juice and boil for a quarter of an hour. We lay out the ready-made salad in containers, preserve it, and on New Year's Eve we open canned sweet and sour snacks and enjoy.

Many people love sweet pickled tomatoes for the winter - fragrant, tender and piquant, these preparations are just asking for on the table. Sweet tomatoes have rightfully won the hearts of many gourmets, and deservedly so. Among these pickles, Tsar's tomatoes for the winter are especially popular, so beloved by ordinary people for their extraordinary taste.

Tsar's tomato recipe for the winter

Ingredients for a 3 liter jar:

• tomatoes of the same shape (how many will fit in the jar);
• Dill "umbrellas";
• 4 carnations;
• allspice - 4 pcs.;
• hot chilli pepper;
• Bay leaf;
• bell pepper;
• salt;
• sugar;
• vinegar.

Pierce the washed tomatoes with a toothpick so that they do not burst from the boiling water. Put cloves, peppercorns, dill in a sterile jar. Hot pepper - 2 rings from the pod, ¼ part bell pepper, tomatoes and pour boiling water over everything. When it cools down, drain the water, add the garlic, chopped into pieces, 1 tbsp. l. salt, 1.5 cups sugar and 1 tbsp. l. acetic acid. Boil water, pour the contents of the jar with it and seal. Wrap up in a warm blanket and leave to cool.

Tomatoes marinated with honey

Ingredients:

• 5 kg of solid tomatoes;
• 150 g of salt;
• 450 g of honey;
• 2 heads of garlic;
• dill greens, currant leaves;
• peppercorns;
• Carnation;
• 7.5 liters of cold water;
• 150 g vinegar.

Wash tomatoes, herbs well under running water; Peel the garlic and cut into slices. Put garlic, horseradish, currant leaves, dill in clean evaporated jars and fill with tomatoes to the top.

Prepare the marinade:

Add honey, salt, pepper, vinegar and cloves to the water. Boil it for 3 minutes. Pour the contents of the jar with hot marinade and let it cool. Drain into a saucepan and bring to a boil again. Perform this procedure again. Then roll up the cans, wait until they cool down and transfer to a cool place.

Tomatoes marinated with honey and onions

At first glance, such a combination of products may seem strange, but once you have tasted tomatoes marinated with honey and onions, you will definitely add them to the category of “favorites”.

Ingredients:

• 2 kg of cream (tomato variety);
• 200 g of onions;
• 50 g of salt;
• 50 g apple cider vinegar;
• 100 g of honey.

Evaporate cans on a steam bath. Wash and dry the tomatoes. Cut the onion into rings. We put tomatoes in clean, sterilized jars, sprinkling with layers of onions. We boil the marinade from one liter of water with the addition of salt and vinegar. After boiling, add honey. Pour the marinade into jars and roll up the boiled lids with a seaming wrench. Store these tomatoes in a cool place throughout the winter.

so that the tomatoes do not crack when pickling, you need to pierce them three times with a needle or toothpick near the tail.

Tomatoes marinated for the winter in liter jars

For those who do not particularly like to tinker with heavy 3-liter containers, there are excellent recipes for tomatoes marinated in liter jars for the winter. A lot of fruits and vegetables ripen at the end of summer, so don't stop at one recipe for canning tomatoes. Combine incompatible foods, and you get an interesting and piquant taste. You cannot add spicy spices to this recipe, as they drown out the special aroma and taste of unusual tomatoes.

Ingredients for 1 liter can:

• 5 - 6 medium tomatoes;
• 1 pepper (bulgarian);
• 2 skibki watermelon;
• 2 cloves of garlic;
• 25 g salt;
• 2 tsp Sahara;
• 1 tsp citric acid;
• water;
• a branch of celery.

Wash cans and sterilize. Wash the tomatoes, peel the watermelon and cut into medium pieces. Remove the grains from the pepper and cut into several pieces. First, put celery, cloves of garlic, tomatoes cut in half, slices of watermelon and all loose seasonings in a jar. Fill with water, the temperature of which is 100 °, cover and leave for 7 minutes. Drain the resulting marinade into a saucepan and bring to a boil. Pour the jar and roll up.

Pickled sweet tomatoes with a spicy flavor for the winter

If you want to get not only delicious, but also beautiful tomatoes, put tomatoes and peppers of different colors in jars, alternating yellow and red.

Ingredients for 1 L can:

• 400-500 g of hard tomatoes;
• half capsicum (green);
• 1 clove of garlic;
• 1 bell pepper (yellow);
• sweet pea;
• sugar;
• salt;
• vinegar.

Put all the spices in washed jars. Put tomatoes and peppers on top, pour boiling water (steep) and leave for 20 minutes. Drain the liquid into a beaker to calculate the marinade. Pour 100 g of sugar and 50 g of salt into one liter. Boil the marinade, pour into jars, add 2 tbsp to each jar. l. vinegar and roll up. Turn upside down and leave to cool at room temperature.

Dear housewives, you know very well that there is no recipe that cannot be altered to suit your preferences. It is not surprising if you know a slightly different recipe for Tsarsky tomatoes for the winter, or with honey and onions, or methods of pickling tomatoes in liter jars. There can be a lot of variations, the main thing is that it is really appetizing and tasty.

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 many 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 the 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. Rinse tomatoes and leave 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. Use a stiff sponge and baking soda to do this. Next, scald the jar with boiling water and place for a while on a special lid over the steam.
• Put 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 screw tightly 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 the 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 cherry variety in this recipe. Sometimes you can come across a situation where it is quite problematic to find such tomatoes, in this case you can use completely ordinary ones only of 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 banks 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 herbs, 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 a little 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.
• Water poured into cans 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 stacking 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.

A huge number of recipes for harvesting vegetables for the winter opens up great opportunities for every housewife. It is sometimes difficult to choose one option. Tomato pickles are very popular because tomato is one of the favorite and affordable vegetables in our latitudes.

Pickled tomatoes go perfectly with any side dishes and meat dishes, and as a snack they go well with strong alcoholic drinks. In cooking, they are added to stews, salads, casseroles, sauces, borscht, pies and pizza.

A special place in the blanks is occupied by sweet recipes for pickling tomatoes for the winter. The increased amount of sugar, compared to classic recipes, gives tomatoes a bright, full-bodied and spicy taste.

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The benefits and harms of the product

Tomatoes are a tasty and healthy product, rich in vitamins and minerals. Vitamins A, B₁, B₂, C, E, PP, as well as iron, sodium, magnesium, potassium, phosphorus, calcium strengthen the immune system, normalize the nervous system, strengthen the blood vessels and the skeletal system. Beta-carotene, which is part of the product, relieves eye fatigue and helps with diseases of various nature.

Pickled tomatoes are a powerful antioxidant that removes harmful substances and "bad" cholesterol from the body, preventing blood clots. Pickled tomatoes help to absorb iron, which is so necessary for anemia and vitamin deficiency. Tomatoes are able to break down nicotine tar, therefore they help in the fight against tobacco plaque on the teeth and will be useful for smokers. And the ability to neutralize the effect of alcohol makes pickled sweet tomatoes an irreplaceable dish on the festive table.

The low calorie content (20 kcal per 100 g of product) allows canned sweet tomatoes to be consumed to maintain an ideal figure and during a diet. But everything needs a measure, so pickles from tomatoes should not be overused, otherwise digestive problems and a tendency to form kidney stones may arise. With caution, you need to eat canned tomatoes for gout and arthritis, patients with ulcers and heart disease.



Preparatory stage

In order for the preparations to be successful, it is important to choose high-quality vegetables. Red, pink, yellow, green or brown fruits are suitable for canning, depending on the recipe. Tomatoes that are soft and overripe will not work.



Remember:Tomatoesfor canning need to pickso that in one jar there are fruits of the same color, size, variety anddegreematurity.

The tomatoes are washed thoroughly and the stalks are cut off. When preserving, it is recommended to pierce the tops of whole fruits with a toothpick so that the skin does not burst when pouring hot marinade. It is advisable to take purified or well water for the marinade.

Gone in history is the time when tomatoes were salted in tubs and barrels. Now, glass jars of different sizes are used for canning. Most of the recipes are designed for a three-liter container, but small tomatoes are more convenient to close in liter jars. Glass containers for canning are thoroughly washed and sterilized - this is an important condition for the blanks to be stored for a long time. The jars are sterilized in the oven or in a water bath, and the lids for preservation are boiled for 10-15 minutes.





Additional heat treatment

In all recipes, after rolling the cans with lids, it is necessary that the tomatoes undergo additional heat treatment. To do this, at home, the jars are turned upside down, put somewhere to the side so that they do not interfere, and wrapped in a warm blanket. As a shelter for cans, you can use any warm clothes - jackets, sweatshirts, blankets. The main thing is that the high temperature in the jars is kept as long as possible.



Banks are usually wrapped for 10-12 hours, more often at night. After that, the blanket is removed and the blanks are allowed to cool, and after that the cans are turned over and put away for storage. Such processing ensures that during conservation, all pathogens will die under the influence of spices and high temperatures.



Classic sweet tomatoes

An unusual and delicious recipe that can be taken as the main one, adding herbs and seasonings as desired. Cooking a blank according to this recipe will not cause much trouble:

• Select and wash 4 kg of ripe tomatoes (for 2 three-liter jars).
• Put vegetables in prepared three-liter jars.
• Boil 3 liters in a saucepan. water and pour boiling water over a jar of tomatoes.
• Cover the jars with lids and leave to warm up for 10-15 minutes.
• Drain the cooled water from the jars into a saucepan, add 200 g of sugar, 2 tbsp. a spoonful of salt and boil everything.
• Pour 2.5 tbsp into jars of tomatoes. tablespoons of vinegar and add 2 tbsp. tablespoons of crushed garlic.
• Pour the prepared marinade over the tomatoes and tighten with tin lids.



Remember: Csweettomato will bereadyonlyin two weeks - so much time is needed totomatoesabsorbed the taste of marinade and spices. This recommendation applies to all recipes. If you open the can earlier, you may not feel the true taste.pickledtomato.

Sweet tomatoes with spices

In this recipe, in addition to spices, herbs and seasonings are used, which add an aromatic, rich taste to the tomatoes. The required products are indicated per three-liter can.

• Wash and dry the tomatoes, peel 5 cloves of garlic and cut each clove into several slices. Wash the dill.
• At the bottom of the prepared sterile jar, put a couple of bay leaves, half of the dill umbrellas and half of the garlic plates. Put the tomatoes on the spices, filling the jar to the very top. To completely fill a three-liter jar, you will need about 2 kg of fruit.
• Pour 1.5 liters of water into a marinade saucepan and boil it. Without turning off the heat, add 5-6 dried clove buds, the remaining dill umbrellas, the second part of garlic plates, a few black peppercorns to boiling water and boil for 2-3 minutes.
• Pour boiling aromatic marinade into jars with fruits, cover with lids and leave to warm. After 15-20 minutes, drain the cooled water from the cans into a saucepan, add 1 tbsp. a spoonful of salt and 4 tbsp. tablespoons of sugar, boil everything together again.
• Pour 1.5 tbsp into a jar of tomatoes. tablespoons of vinegar. This is done in order not to boil the vinegar, otherwise it will lose its "strength". Now you can fill the jars with marinade and roll up the lids.



Tomatoes with honey

The interesting taste of sweet tomatoes will delight any gourmet with its sophistication thanks to the unusual combination of traditional spices and honey.

It is necessary to prepare 5 kg of ripe tomatoes, wash, chop each fruit with a toothpick in the place where the stalk was. From greens, you will need currant and horseradish leaves, peppercorns, dill and cloves umbrellas.

• Peel the medium head of garlic and cut into thin slices.
• Put greens at the bottom of each jar, and fill the top with tomatoes to the top.
• For a marinade for 5 kg of tomatoes, you will need 7.5 liters of water. Boil water in a saucepan, add 150 g of salt, 150 g of vinegar, 450 g of honey, peppercorns and cloves to it. Boil the marinade for 3-5 minutes.
• Pour the tomatoes with the prepared marinade and cover the jars with lids. Let the tomato jars stand until they cool.
• After about an hour, drain the liquid from the cans into a saucepan and boil the marinade a second time.
• Pour the boiled marinade over the tomatoes and seal with tin lids.



Sweet tomatoes in slices

The tomatoes in this recipe are preserved in slices. The taste of the finished product is close to natural, so these vegetables are very good in the form of a salad seasoned with aromatic vegetable oil. Sweet tomatoes are marinated in slices in half-liter and one-liter jars. Some housewives are afraid of recipes for sterilizing cans of vegetables. But there is nothing complicated in this process. The main thing is to take the necessary care when working with boiling water.

• Boil the marinade - add 4 tablespoons of water to 2 liters of water. l. salt, 16 tbsp. l. sugar and 4 tbsp. l. vinegar essence (70%).
• Wash tomatoes and herbs, dry on a towel.
• Cut the tomatoes into slices or slices, onions into half rings. Onions can be taken white or red at the rate of 1 large head per liter jar. Chop the greens with a knife.
• Put tomatoes in prepared sterile jars, shifting them with chopped herbs and onions. Fill the jars to the very top, because during the sterilization process the vegetables will become softer and slightly "settle".
• Pour the boiling marinade over the jars with the stacked vegetables and cover with tin lids without rolling them up.
• Line the bottom of a large sterilization pot with a cotton cloth or towel. Place the filled cans on a towel. Fill the pot with warm water so that it does not reach the top edge of the cans by 4-5 cm.
• Sterilize the tomatoes from the moment they boil, depending on the volume of the container. Half-liter cans are sterilized for 5 minutes, 0.7-liter cans - 7 minutes, liter cans - 10 minutes, 1.5-liter cans - 12 minutes.
• Carefully remove the jars from the pan, roll up the lids.



Sugar Tomatoes

Tomatoes cooked according to this recipe amaze with their aroma and light sourness, not leaving indifferent anyone who tries them. They can be served with potatoes, grilled fish, fried liver, or chops. Original sweet tomatoes are perfect for a family dinner, and for a festive table.



For this recipe, it is preferable to take liter cans. Fruits are suitable in any color - red, yellow or orange, and instead of regular vinegar, you can use fruit vinegar.

• Prepare 3 kg of small oblong tomatoes, wash and dry. Cut a small indentation in each tomato with a knife and pour some sugar into the resulting funnels.
• Put 2-3 bay leaves, black peppercorns and cloves in prepared sterile jars. Place vegetables in jars with funnels facing up. Cover the jars with vegetables and leave for 5-6 hours.
• After 6 hours, boil 2 liters in a saucepan. water, add 2 tbsp. a spoonful of salt and 4 tbsp. tablespoons of sugar. Boil the marinade for 2-3 minutes, and then pour over the jars of tomatoes.
• Add 2 tbsp. To each jar filled with marinade. tablespoons of vinegar and place the tomatoes in a large pot to sterilize. The sterilization time is measured from the beginning of the boiling of the water in the pan. One-liter jars need to be sterilized for 10-15 minutes.
• After sterilization, carefully remove the jars from the pan and roll up the lids.

Snack with vegetables

The appetizer according to this recipe is prepared in the form of a salad with a sweet and sour taste, which in winter you will only need to take out of the jar and simply put on plates. You won't even need to refuel it, because the recipe includes sunflower oil.

• First, you need to prepare the vegetables: wash 3 kg of tomato and cut into half rings, peel and cut 1 kg of carrots into strips, cut 1 kg of peeled onions into half rings, remove 1 kg of sweet pepper from seeds and cut into pieces or strips.
• Stir the chopped vegetables with 100 g of salt in a large bowl and leave in a dark place for 10 hours. During this time, they will infuse and let the juice out.
• After 10 hours, drain the juice from the vegetables into a saucepan and put on fire. As soon as the liquid in the saucepan boils, add 1 glass of sugar there, pour in 1 glass of sunflower oil and 150 g of vinegar, mix well.
• Pour the vegetable mixture into a saucepan and cook over low heat for 15 minutes. After 15 minutes, put the vegetables in pre-sterilized jars and seal with tin lids.



The use of a marinade allows you to keep the workpieces not only in the refrigerator or cellar, but also in the home pantry or closet. The main thing is that the sun's rays do not fall on the cans with conservation.

Each housewife makes her own adjustments during the canning process, improving and supplementing the original recipe. So the proposed options can be taken as a basis, experimenting with the amount of herbs, spices and seasonings. However, you should not shorten the time required to sterilize cans of tomatoes and then heat them. After all, the quality of the product, its taste and health safety depend on this.