Summer is the time to harvest crops from the garden and prepare it correctly. After all, having eaten plenty of ripe fruits, especially if the harvest did not disappoint you, they must somehow be saved until winter. Here all kinds of preservation recipes come to the rescue of the summer resident, there are a lot of them and each has its own merits. But today, we suggest that you have a little nostalgia and cook pickled green tomatoes like in a store in Soviet times. Surely many of you remember those times. And they miss this great recipe, well, we prepared it for you today.

As you remember, tomatoes were sold both in 5 liter and 3 liter jars, there were a lot of hot spices, hot pepper. But the most important secret was precisely the selection of fruits, they should be green on the outside, but inside they should gradually acquire a pink color.

Ingredients per can of 3 liters:

• Green tomatoes - 2 kilograms;
• A small pod of hot pepper;
• Allspice - about 7 peas;
• Black pepper - 13-15 peas;
• Water - about 2 liters;
• Salt - 100 grams;
• Sugar 100 grams;
• Vinegar essence - 1 tsp

Step by step recipe:

1. , you can first wash them with soda.
2. Put inside the jar: pepper, hot pepper, and laurel leaf.
3. Rinse green tomatoes under running water. We fill the jar with them up to the neck.
4. Now boil water and pour it into the jar to the very top. Leave in this form for 4 minutes.
5. We drain the water, while measuring its volume, add about another 100 milliliters.
6. Add salt and sugar to the brine, 50 grams per 1 liter. Place a pot of liquid on a fire and bring it to a boil.
7. Immediately pour hot brine into jars and roll up the lid. Turn the jar upside down and cover it with a blanket until it is completely cooled. Next, we put pickled green tomatoes, like in a store, in the basement for storage.
8. That's all Bon appetit!

Quite a simple recipe that even a novice hostess can handle. If you have never even tried green tomatoes like in the Soviet Union, be sure to try to cook them, because it's not just nostalgia, it's a very tasty appetizer, which won so many fans all over the country for a reason!

You will also be interested

Many people no longer remember what spicy green tomatoes were sold in cans in stores during the Soviet era.

And whoever has tried it is unlikely to be able to forget their spicy taste.

Three-liter and five-liter with large green fruits, peppercorns, bay leaves and one bright red hot pepper pod ...

If you want to remember the old days and cook pickled green tomatoes like in a store in the USSR, then this recipe is for you.

Pickled green tomatoes with photo

Little secret: the most delicious are those tomatoes that are still green on the outside, but inside have already begun to turn pink.

Ingredients for a 3 liter jar:

• 2 kg green tomatoes
• half or a whole small pod of hot pepper
• 2 bay leaves
• 6-8 peas of allspice
• 12-15 peas of black pepper
• 2 liters of water (approx.)
• 100 g salt
• 100 g sugar
• 1 teaspoon vinegar essence

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Three super delicious recipes -

How to pickle green tomatoes in the Soviet way:

1. The jar needs to be washed with baking soda (old grandmother's way) and sterilized.

2. Put peppercorns, bay leaf and hot pepper pod on the bottom of the jar.

3. Wash the tomatoes well. Fill the jar with them up to the neck.

4. Fill the jar to the top with boiling water and cover with a boiled lid. Leave it on for 3-4 minutes.

5. Drain the water and measure the volume. Add another 100 ml just in case.

6. Add salt and sugar in proportions of 50 g per liter of water.

7. Bring the brine to a boil.

8. Pour it back into the jar, top up with vinegar and roll up canned green tomatoes for the winter.

9. Turn over onto lids and wrap with blanket until cool.

Then store in a dark place.

The most delicious pickled green tomatoes are ready as store-bought. Bon appetit and memories!

If you saw green tomatoes in a dream, then a dream may mean that in the near future you will have to spend a lot of time and effort to achieve your goal. And if you do not give up, but go through all the trials sent to you by fate, then the result will surpass your wildest expectations.

Pickled green tomatoes, as in a store in Soviet times, had their own unique taste. Now people are trying to remember it and restore it.

our story

If you remember exactly what a jar of tomatoes looked like, then this will be possible. They were mostly green or brown. This is because all the red tomatoes were stored under the counter and sold to the “right people”. An ordinary buyer could only afford green.

What was in the bank? Yes, in general, not a lot: tomatoes, a couple of bay leaves, and 3-4 chili peas and a piece of horseradish leaves. But the USSR GOST legalized chilli peppers, parsley, celery and dill in the bookmark, although they were not in the jars.

The marinade made in canneries is the same for both red and green tomatoes, and is much easier to recreate.

Pickled from the USSR

To make canned pickled green tomatoes, a simple recipe is readily available. To do this, it is necessary, based on a 3-liter jar:

• brown or green tomatoes - 2 kg;
• bay leaf - 2 pcs.;
• on a branch of dill, parsley and celery;
• bitter peas - 2 pcs.
• salt - 60 g or 2 tbsp. spoons;
• vinegar - 60 ml;
• sugar - 1 tbsp. spoon or 25 g.

Since in canneries all preservation was carried out by the method of pasteurization, then in order to restore the taste of the past, it is better to pasteurize the workpiece in a water bath.

The technological process consists of the following stages:

1. Put greens and washed tomatoes in a prepared jar;
2. We fall asleep all the spices and herbs;
3. Fill with hot water, cover with a metal lid and send to a pot with hot water for pasteurization;
4. From the moment the water boils in the pan, we detect 15 minutes;
5. We take out the cans and roll up;
6. We cool it in the usual way, no one turns the canning over at the factories. Truth and the process of rolling is a little bit noisy. They fill it with cold water, and the car rolls up, and then they put it in special thermostats and gradually raise the temperature.

Pickled tomatoes with horseradish

To figure out how to pickle green tomatoes like in a store in Soviet times, you need to understand exactly where you tried the tomatoes. Since the Soviet Union was a huge country, and GOST, of course, were adhered to in the manufacture, but the place left its mark. The taste of the tomato was also influenced by the variety that was not provided for by GOST and where the tomatoes grew for processing.

The Soviet people have memories that in jars with tomatoes there were always not only horseradish leaves, but also pieces of horseradish root, and these tomatoes were unusually tasty. Therefore, old school housewives and home preservation are still done with horseradish root.

For this purpose, some add rhizomes in the basement since autumn and store until the moment when it becomes necessary to use for conservation. Some dig up young horseradish, and use it already.

In any case, before putting the horseradish root in a jar, it must be washed well, peeled with a vegetable peeler, and, if necessary, soaked in water for 1-2 hours.

For every 3-liter jar, you need a root in the range of 40-50 g. Among other spices, bay leaves, dill seeds, peppercorns and celery sprigs are used.

Otherwise, you can fully use the recipe of the previous recipe.

Delicious pickled green tomatoes for the winter can be prepared without sterilization.

The recipe bookmark for a 3-liter jar, for such tomatoes is as follows:

• tomatoes are green or in the initial drilling stage 2-2.5 kg;
• salt and sugar 60 g each;
• vinegar - 60 ml;
• allspice 4-5 pcs.;
• bitter peas - 4-5 pcs.;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• horseradish leaf, celery and tarragon stalk.

The technological process consists of the following stages:

1. Put all the herbs in the washed jar;
2. We put washed and selected tomatoes;
3. Fill with boiling water. As a rule, this amount requires within 1.5 liters of water;
4. Simultaneously bring the next batch of filling to a boil;
5. As soon as it comes to a boil, drain the water from the tomatoes into the pan, and fill the vegetables with the next portion of water;
6. In a saucepan with drained water, make a marinade. To do this, add salt, sugar and vinegar;
7. Bring the marinade to a boil;
8. We drain the water from the tomatoes and fill with the marinade;
9. We roll up the cans and send them for storage after cooling.

Green tomatoes with green cucumbers, as well as company

Assorted is quite a popular appetizer, especially for those who are picky households. Serve cucumbers to some, tomatoes to others. Having prepared both in one jar, you can open the cork to please everyone at once.

My grandmother loves pickled green tomatoes like in a store in Soviet times, she still rolls them, she says, there is no tastier, and never will be. I agree with her, the tomatoes, however, turn out to be delicious - moderately sweet and sour, with a slight spicy shade. Such tomatoes are an ideal snack for any feast, you can't imagine tastier. And grandmother always serves tomatoes with mashed potatoes and a cutlet - a dish from the Soviet era, but how delicious it is, you will never be able to refuse, even if you are on a diet, even proper nutrition or something else. In short, I recommend you one hundred percent recipe. Prepare those too.

- green tomatoes - 1 kg,
- hot pepper - 1 pc.,
- bay leaf - 1 pc.,
- allspice - 3 pcs.,
- peppercorns - 3 pcs.,
- water - 1 l,
- salt - 50 g,
- sugar - 50 g,
- garlic - 1 clove,
- dill sockets - 2 pcs.,
- vinegar essence - ½ tsp.

Preparation

First you need to choose the right tomatoes, they should not be very green, rather a little brownish. It is better to cut and taste the tomato a little, it should not taste bitter - the most important thing. Wash all the tomatoes, cut off the tails.

Wash a liter jar with soda in advance, then sterilize as you like - in a microwave / oven or over steam. Also sterilize the lid. At the bottom of the jar, throw several rosettes of dill, a slice of hot pepper, peeled and cut a clove of garlic.

Now fill the jar with small green tomatoes. Shake the jar several times so that the tomatoes lay closer to each other.

Pour the tomatoes with boiling clean filtered water. Cover the neck with a lid and leave for 5 minutes.

Then drain the water and measure the volume, add some water just in case. For a liter of water, you need to take 50 grams of salt and sugar. Pour sugar and salt into water, add bay leaves and peppercorns. Boil for three minutes, remove the laurel.

Pour the marinade back into the tomatoes, add the essence, immediately roll up the jar with the lid and place upside down. Wrap the jar with a blanket and leave for a day. I also advise you to cook this

We invite you to cook a recipe for tomatoes marinated in Bulgarian, loved by many. Once upon a time these were exclusive blanks in the distant Soviet Union, but even now they are tasty and relevant.

Let's get started!

The classic recipe for tomatoes marinated in Bulgarian

Ingredients:

• Small tomatoes (preferably thick-skinned and hard varieties);
• Onions (cut into thin half rings);
• Carrots (in circles, 1-2 mm thick);
• Parsley;
• bitter or allspice peas;
• bay leaf.

Ingredients for the marinade (for 3 liters of water):

• 3 tbsp salt;
• 7 tbsp Sahara;
• 250 ml. 9% vinegar.

Before canning, the jars must be thoroughly washed (sterilizing them is not necessary). At the bottom of clean jars, place a handful of chopped onions, carrots and parsley (tear into small branches).

In a jar with a volume of 2 liters, add 5-6 peppercorns and a couple of bay leaves. After that, put the tomatoes tightly in the jars.

Now you can start preparing the marinade. Add salt and pepper to the water, stir thoroughly, and bring everything to a boil. When the marinade boils, pour vinegar into it. Pour the marinade into jars, filling them not to the very top, and put them in the oven, preheated to 160-170 degrees. Jars can be covered with lids. After about 10 minutes, the boiling process begins. As soon as the marinade rises to the very top of the cans, you can safely take them out and start the process of rolling the lid.

For this type of workpiece, both a tin and a screw cap can be used. There is no need to turn the cans over after rolling. You just need to cover them with a blanket or towel.

The recipe is quite simple, and the result will delight you. Your tomatoes will take their rightful place at every table!

Sweet and sour pickled tomatoes according to the Bulgarian recipe

Ingredients:

• 1.5 - 1.7 kg of ripe, small tomatoes;
• 1-2 umbrellas of dill;
• 60-80 grams of horseradish root;
• 5-6 currant leaves;
• 1 horseradish sheet;
• 4-5 cloves of garlic;
• 10-12 peas of allspice;
• 1-2 pieces of hot chilli pepper;
• 1.7 liters of water;
• 1 tbsp 6% vinegar;
• 3 tbsp Sahara;
• 1.5 tbsp salt.

Before starting the conservation process, you must thoroughly wash the tomatoes and all the greens (preferably in running water). The greens should be cut with scissors so that the jars can hold more tomatoes.

For preservation, it is best to use three-liter jars, the bottom of which must be covered with dill, hot pepper, garlic, cherry and currant leaves. At the bottom of the jar, you also need to put horseradish root and peppercorns. After that, the jars are filled with tomatoes to the very top.

For the first pouring of a tomato, it is necessary to use "steep" boiling water (for a three-liter jar 1.7-1.8 liters). The boiling water remains in the jars for about 10-20 minutes, and then it is simply poured out, since it will no longer be used. Immediately after the water is drained, add a tablespoon of vinegar to each jar.

For the second pouring, you need to prepare the marinade. Add salt and sugar to 1.7 liters of water and bring everything to a boil. Pour jars with hot brine. After that, the jars must be rolled up with sterilized lids, turned over, and covered until they cool completely.

Such tomatoes will become a real decoration of every table. Enjoy your meal!

Spicy pickled tomatoes for the winter

Ingredients (per one three-liter jar):

• Medium-sized tomatoes, late varieties;
• 100 g of dill greens;
• 1 pod of red hot pepper;
• 5-9 cloves of garlic (depending on size);
• 3 tbsp coarse salt;
• 3 aspirin tablets 0.5 g each.

How to cook spicy pickled tomatoes for the winter

All ingredients are indicated for one three-liter jar, so if canning is planned in one liter containers, you just need to divide the amount of spices by three. Before proceeding directly to the canning process, you must thoroughly wash the jars and sterilize them. This can be done using the oven, or in a boiling water bath.

At the bottom of the finished cans, it is necessary to lay the third part of chopped dill, hot pepper, chopped into rings, as well as garlic, pre-cut into plates. After that, you need to fill the jar with tomatoes halfway, and repeat the layer of herbs and spices again (one more third part). Next, fill the jar with tomatoes to the very top, and lay out the remaining spices.

When the tomatoes are stacked, add salt and add aspirin (1 tablet). Then the jars are filled with "cool" boiling water, and immediately rolled up with lids. Until it cools completely, the jars must be carefully wrapped. You can store the finished canning in a cool place or at room temperature.

Enjoy your meal!

Pickled tomatoes in Bulgarian, as in the USSR store

Also a very interesting spicy appetizer - tomatoes, pickled in Bulgarian, as they were sold in stores in the USSR. Let's try to do it!

Ingredients:

• Small green tomatoes - 5 kg;
• 5-7 cloves of garlic;
• Parsley, celery and dill;
• 3 liters of water for the marinade;
• 2 cups sugar
• 1 cup salt
• 1 cup 6% vinegar

Put herbs and garlic on the bottom of carefully washed jars. Fill the jars with tomatoes to the very top. Next, you need to start preparing the marinade. Add sugar, salt, vinegar to the water and bring the resulting mixture to a boil. After that, you need to fill the jars with tomatoes with the finished marinade, and put them to sterilize for about 20-25 minutes.

Close the finished tomatoes with metal lids.

Enjoy your meal!

Pickled green tomatoes for the winter without sterilization

Ingredients:

• 1.5 kg of small green tomatoes;
• 2-3 laurel leaves;
• 7-10 peas of bitter and allspice;
• 4-5 cloves of garlic;
• 100 ml vinegar (9%);

For the marinade:

• 1 liter of water;
• 1 tbsp salt (top);
• 1.5 tbsp Sahara.

At the bottom of the cans we spread a few peppercorns, cloves of garlic, and over a bay leaf. Tomatoes are dipped in hot water for 25-30 seconds, and we blanch them in this way (we do it in small portions). After that, the tomatoes can be immediately laid out in jars, and start cooking the marinade. The water is brought to a boil. Salt and sugar are added to it. Everything is boiled together for 3 minutes. We add vinegar directly to the jars, and immediately fill them with marinade. We close the cans with metal lids.

Pickled brown tomatoes for the winter

Ingredients:

• 10 kg of suitable tomatoes;
• Parsley and dill (to taste);
• Sweet peppers (8-10 pieces);
• Hot pepper (5 pods);
• 7-8 cloves of garlic;
• 2 cups vinegar (6%)
• 5 liters of water;
• 1 cup salt
• 0.5 kg granulated sugar;

Through a meat grinder, you need to skip 2 types of peppers, garlic, and herbs. Add a glass of vinegar to the resulting mixture and leave for half an hour. After that, we spread the finished mixture on the bottom of sterilized jars, and fill them to the top with tomatoes. On each tomato you need to make one puncture with a fork.

Prepare the marinade from the necessary ingredients, and fill the jars with it. We sterilize the jars in hot water for 20-25 minutes, and roll them up.

Pickled tomatoes without sterilization "Just class"

Ingredients (for a two liter jar):

• 2 kg of suitable tomatoes;
• 4-7 cloves of garlic;
• 1 tsp essences of vinegar.
• Water (1 liter);
• 2 tablespoons of salt;
• 6 tablespoons of granulated sugar;
• peppercorns (5-7 pcs.);
• 7 carnations;
• Small dill umbrellas (1-2 pcs.);
• Currant leaves.

Wash the tomatoes and carefully remove the stalks. In each volume, you need to insert a part of a clove of garlic. We mix water and spices and boil for 10 minutes. Put greens and tomatoes in jars, pour in a spoonful of vinegar essence. Now we pour the brine into the jars, only removed from the heat. Banks are rolled up, turned upside down, and wrapped up until they cool completely.

Pickled tomatoes with vinegar essence

Ingredients:

• 2 kg of tomatoes;
• 2 tbsp salt;
• 3 tbsp Sahara;
• 1 tsp vinegar essence;
• 4-5 cloves of garlic;
• 1 bunch of parsley;
• 2-3 bunches of dill;
• 8-10 peas of black pepper;
• 3-4 cloves.

The tomatoes must be rinsed, dried and pierced with a toothpick. Put garlic, pepper, cloves and parsley and dill at the bottom of the jars. Fill the jars with tomatoes and pour boiling water over for 15-20 minutes, covering with lids. Then the water from the cans is poured into a saucepan and boiled with salt and sugar. Before removing from heat, add vinegar essence. Pour the finished marinade into jars, and roll them up. The jars are rolled up with lids, turned over, and wrapped up until they cool completely.

All. Our delicious and aromatic Bulgarian-style pickled tomatoes are ready and waiting in the wings to delight in winter. Enjoy your meal!

Summer is the time to harvest crops from the garden and prepare it correctly. After all, having eaten plenty of ripe fruits, especially if the harvest did not disappoint you, they must somehow be saved until winter. Here all kinds of preservation recipes come to the rescue of the summer resident, there are a lot of them and each has its own merits. But today, we suggest that you have a little nostalgia and cook pickled green tomatoes like in a store in Soviet times. Surely many of you remember those times. And they miss this great recipe, well, we prepared it for you today.

As you remember, tomatoes were sold both in 5 liter and 3 liter jars, there were a lot of hot spices, hot pepper. But the most important secret was precisely the selection of fruits, they should be green on the outside, but inside they should gradually acquire a pink color.

Ingredients per can of 3 liters:

• Green tomatoes - 2 kilograms;
• A small pod of hot pepper;
• Allspice - about 7 peas;
• Black pepper - 13-15 peas;
• Water - about 2 liters;
• Salt - 100 grams;
• Sugar 100 grams;
• Vinegar essence - 1 tsp

Step by step recipe:

1. , you can first wash them with soda.
2. Put inside the jar: pepper, hot pepper, and laurel leaf.
3. Rinse green tomatoes under running water. We fill the jar with them up to the neck.
4. Now boil water and pour it into the jar to the very top. Leave in this form for 4 minutes.
5. We drain the water, while measuring its volume, add about another 100 milliliters.
6. Add salt and sugar to the brine, 50 grams per 1 liter. Place a pot of liquid on a fire and bring it to a boil.
7. Immediately pour hot brine into jars and roll up the lid. Turn the jar upside down and cover it with a blanket until it is completely cooled. Next, we put pickled green tomatoes, like in a store, in the basement for storage.
8. That's all Bon appetit!

Quite a simple recipe that even a novice hostess can handle. If you have never even tasted green tomatoes like in the Soviet Union, be sure to try to cook them, because it's not just nostalgia, it's a very tasty appetizer that won so many fans all over the country for a reason!

Foreword

Pickled green unripe tomatoes are a very tasty piquant preparation for the winter. In principle, such tomatoes cannot be eaten fresh, because they contain the substance solanine, which is poisonous. Correct marinating destroys solanine and allows you to get a wonderful harvest of green tomatoes, which can be immediately served on the table with various other dishes or by making salads from it.

How to pickle green tomatoes correctly?

The most important thing is to correctly select green tomatoes intended for canning. This mainly refers to the degree of ripeness of the fruit. Their size, although not ripe, should be that of the ripe tomato variety harvested for the winter. These are the minimum requirements for picking green pickled tomatoes. It is better not to preserve smaller fruits. The concentration of solanine in them is too high and during the pickling process will not decrease to a safe level.

And it is best to select not purely green, but tomatoes that have already begun to turn yellow (or at least turn white). These will marinate faster and will be tastier. We must also not forget about the usual requirements for vegetables selected for harvesting for the winter. For pickling, you should leave only intact green tomatoes that do not show signs of rot, dents and other defects. Otherwise, the taste of the preparation for the winter may noticeably suffer, and it will be worse stored.

Regardless of the recipe, before preparing pickled green tomatoes for the winter, they must remove the stalk, and then wash the fruits thoroughly. Then it is desirable to sort the tomatoes by size. This is necessary for uniform and simultaneous pickling of fruits placed in one jar. In addition, large ones may need to be cut into 2 or 4 pieces. For tomatoes left intact, it is recommended to pierce the skin in several places with a fork or toothpick. All additional products used according to the recipe (vegetables, fruits) must also be washed or peeled.

Marinating consists in pouring a marinade prepared on the basis of water, which must include acetic acid. Additional ingredients commonly used are sugar and salt. In addition, various herbs and spices can be added to the marinade.

To properly prepare the marinade, water is first heated. Even before it boils, sugar and salt are added to it, dissolve them, stirring the water. Then, when the solution boils, it is boiled for 10-15 minutes. Then, if you need to add spices, reduce the fire, bringing the temperature of the liquid in the pan to close to boiling. Only then spices are added and the solution is kept on the stove for another 15 minutes. If at the same time it is allowed to boil, the aromatic substances will evaporate from the spices. Then turn off the fire, add vinegar and mix everything.

It is not recommended to pour in acetic acid immediately, since it evaporates when the marinade boils, which makes the filling weaker, and its preservative effect is reduced. Spices can be placed in a container and filled with marinade along with vegetables. In addition, it is not necessary to add vinegar to the pouring preparation. The required amount can be simply poured into containers with tomatoes. It is recommended to take vinegar or fruit vinegar - the marinades prepared with it come out better in quality.

Jars for pickled tomatoes must be thoroughly washed and then sterilized. The same processing must be done for the lids, which will close the containers with the workpiece. After corking the cans, they must be turned upside down, placed on a thick warm bedding (blanket, towel) and wrapped in a similar thing. After cooling to room temperature, it is removed for storage. Use a dark, cool room for this - a basement, cellar or refrigerator.

The most popular and simple pickling recipes

Perhaps the simplest and at the same time liberal recipe is pickle with garlic. It will appeal to absolutely everyone - both spicy lovers and those who do not show preference for such dishes. All this thanks to the garlic. It will make green tomatoes not bland and moderately spicy. For this method of pickling you will need:

• tomatoes (small, passing through the neck of the can);
• garlic (cloves) - from 1 to several per 1 tomato;
• dill (umbrellas) - 1–2 pcs per can.

For the marinade:

• water - 3 l;
• non-iodized salt and sugar - 2 tbsp each spoons;
• vinegar 9% - 250 ml;
• bay leaf - 3 pcs;
• dill (seeds) - 1.5 tsp.

Garlic can simply be put in a container along with vegetables, but it is better to stuff tomatoes with them. To do this, in the latter, we make shallow small cuts to the size of the cloves. The number of notches on the tomato should be equal to the number of cloves of garlic with which we are going to stuff it. The more cloves you use, the sharper the workpiece will be. Press the garlic completely into the cuts. Then we throw dill umbrellas into each jar, and then tightly put the tomatoes stuffed with cloves. Prepare the marinade, as described above in the pickling rules, and pour the tomatoes into it.

For lovers of spicy and more savory preparations for the winter, a recipe with red capsicum and additional spices is offered. One 3-liter jar will require:

• tomatoes (preferably brown and preferably of the same size, as well as the correct shape) - 2 kg;
• hot peppers (pods) - 2-3 pcs;
• onions (bulbs) - 3 pcs;
• currant leaves - 4–5 pcs;
• fresh dill and horseradish (leaves) - 50 g each

For the marinade:

• water - 3 l;
• non-iodized salt - 250 g;
• sugar - 300 g;
• cloves (buds) - 8 pcs;
• black and allspice pepper (peas) - 10 pcs;
• bay leaf - 6 pcs;
• vinegar - 600 ml.

Leave the tomatoes whole or cut them into halves. We chop a small onion into rings, and a large one into half rings. Hot peppers can be left intact or cut into 2–4 wedges. If you leave seeds in them, then the preparation for the winter will turn out sharper. Then tightly put all the ingredients in the jars: tomatoes, and between them onions, dill, hot peppers and leaves. Prepare the marinade and pour it into a container with vegetables.

Another "hot" recipe. You will need:

• tomatoes - 1 kg;
• onions (bulbs) - 100 g;
• allspice and black pepper (peas) - 12 pcs;
• bay leaf - 3 pcs;
• hot red pepper (ground) - 10 g.

For the marinade:

• non-iodized salt - 100 g;
• sugar - 150 g;
• table vinegar - 800 ml;
• water - 1 liter.

Cut the tomatoes into circles, the thickness of which is 5–10 mm, and the onions into half rings. Prepare the marinade and then cool. Put tomatoes and onions mixed in an enamel container, and then fill with cooled marinade and put in a cooler place overnight. Drain the marinade in the morning. Then the tomatoes and onions, shifting with spices, should be tightly arranged in the jars. Heat the marinade to a boil and immediately fill it with vegetables. Then pasteurize the tomatoes, covering the jars with lids, at a temperature of about 85 ° C, and then roll them up.

Original dish - tomatoes with cabbage and apples

For the winter, not only with garlic and spices, but also with other products, while getting ready-made delicious salads, which, if necessary, just need to be cut additionally before serving. Below are 2 of these original recipes. Tomatoes with apples cooked in a pink marinade. You will need: tomatoes and apples - in a ratio of 4 to 1; beets - how much is required.

For the marinade:

• non-iodized salt - 1 tbsp the spoon;
• vinegar 6% - 80 g;
• sugar - 4 tbsp. spoons;
• parsley and allspice (peas) - to taste;
• water - 1.5 liters.

First, put the tomatoes in the jars, and then on top of the apples, cut into slices, and small circles of beets. The amount of the latter affects the taste of the workpiece and the color saturation of the marinade. For example, in a 0.7 liter jar, it is enough to put 2 cups of beets. If you take more, the marinade will taste astringent. Then pour boiling water into containers. After 20 minutes, pour it into a saucepan and pour it out of it, as described above in the marinating rules. Pour the finished hot marinade into containers with tomatoes.

Tomatoes with cabbage. You will need:

• tomatoes and cabbage - in the ratio of the occupied volume 3 to 1;
• bell pepper - about 1 pod per 1 liter of workpiece;
• spices - dill and parsley to taste.

For the marinade:

• non-iodized salt - 100 g;
• vinegar 9% - 130 g;
• sugar - 200 g;
• water - 2.5 liters.

Put the sliced \u200b\u200bpepper and spices in jars. Then we put tomatoes and cabbage there, which we cut into coarsely before that. Then, as in the previous recipe, first pour the vegetables with boiling water for 20 minutes, from which we subsequently prepare the marinade. After pouring the last tomatoes, add aspirin to them at the rate of 1 tablet in a 1 liter jar. Instead of aspirin, it is better to use vodka - 60–70 ml will replace 1 tablet.