Rarely does a housewife not make preparations from tomatoes for the winter, but in this responsible business it is not enough to have high-quality seasonal tomatoes, you also need to stock up on good recipes for canning tomatoes so that the proportions of the marinade are correct, and there are no disappointments in the form of blown up cans on the shelves. Therefore, it is very important to make preparations for the winter from tomatoes according to proven golden recipes.

I suggest you, dear friends, in this article about tomato preparations for the winter to share your proven recipes for preparations. After all, preparations for the winter from tomatoes are made by every hostess, and successful recipes are found in every culinary notebook.

And I, in turn, bring to your attention ideas for harvesting tomatoes, which I have been collecting for more than one year, and I have already tried most of them.

Most of the recipes from my mother's and grandmother's notebook, there are also recipes from my colleagues and friends.

Pickled tomatoes for the winter "lick your fingers"

Looking for a delicious pickled tomato recipe for the winter? Pay attention to the recipe for pickled tomatoes for the winter "lick your fingers" without sterilization, with triple pouring. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years. I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but grandmother's salted tomatoes under a nylon lid for the winter remain the standard of quality for me. Grandma's recipe for delicious salted tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water. See the step-by-step recipe with a photo.

Korean tomatoes for the winter

My recipe for delicious Korean tomatoes for the winter, I hope you will appreciate it. All my homemade ones really liked Korean-style tomatoes for the winter in jars: a little spicy, piquant, with a spicy taste of spices and crispy carrots. How to cook, see.

Satsebeli sauce for the winter

I wholeheartedly recommend that you prepare the satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but bright enough, with character. I will not argue that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell pepper

Do you need delicious tomato preparations for the winter? In the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make such homemade tomato juice brighter in taste, I often add bell peppers and a little hot to the tomatoes. This option is much more interesting than the classic one and goes well with meat dishes (kebabs, steaks), pizza, etc. See the recipe.

Pickled tomatoes "Classic" (without sterilization)

You can see the recipe for pickled "Classic" tomatoes without sterilization.

Pickled tomatoes with celery for the winter

I want to suggest that you cover the tomatoes with celery for the winter. Yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only one celery. It has a very bright and rich taste, so you can be sure that your workpiece will come out great and very interesting. How to cook, see.

Tomato slices for the winter with onions

How to cook tomatoes in slices for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple pouring)

I would like to suggest that you cook sweet pickled tomatoes for the winter. They really turn out to be sweet, or rather, sweet-spicy, very interesting in taste. Apart from numerous spices, the tomatoes are accompanied by Bulgarian pepper: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not complicated at all and relatively quick, and the result, believe me, is simply excellent! See the recipe with a photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned tomatoes with citric acid

The recipe for preserving a tomato with citric acid, you can see.

Homemade ketchup for the winter "Tomato"

How to make homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

How to cook tomatoes in slices for the winter with parsley, I wrote.

Canned Cherry Tomatoes with Grapes (No Vinegar)

The recipe for canned cherry tomatoes with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook a special adzhika with horseradish for the winter, I wrote.

Delicious tomato adjika

Recipe for cooking tomato adjika, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook delicious, aromatic, and thick homemade ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

You can see how to cook tomatoes in their own juice for the winter.

Spicy tomatoes in their own juicewith horseradish

It is unlikely that I will surprise you with just tomatoes in their own juice - this recipe is well-known and is far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I'm sure you will be interested. This is how I closed the tomatoes last year for testing and was very pleased with the result. See the recipe with a photo.

Pickled tomatoes in wedges in Portuguese

These tomatoes, marinated with slices "Portuguese", are simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. See recipe with photo.

Delicious salad with beans for the winter from tomatoes

You can see how to cook tomato salad with beans for the winter.

Adjika sweet and sour with apples

How to cook sweet and sour adjika with apples, I wrote.

Perhaps, tomato preparations are the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of fans.

We bring to your attention excellent recipes for harvesting tomatoes for the winter for every taste. It is worth carefully preparing, a little time and in winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention, as for the lids. This is necessary, as I find them a more capricious vegetable in comparison with.

Tomatoes must be ripe and fresh - good quality on the inside and no damage on the outside. They must be thoroughly rinsed before placing in jars, it is even advisable to soak them in cold water for a couple of hours.

In each tomato, a hole is made at the base of the stalk with a clean wooden toothpick. This step will help keep the skin intact in the boiling water.

We add greens to the cylinders according to our preferences. Dill will give a spicy favorite aroma, it is better to use umbrellas for a brighter taste. Parsley is a great option for friendship with tomatoes in a jar, leaves and stems come in handy. It has a fresh taste and good aroma; you shouldn't spare it when adding it to spices. Tarragon for lovers of the original taste of the marinade and vegetables in it. Celery is a green for those who love bold flavors and bold aromas, but I admit it is my favorite companion for red vegetables.

Excellent spices for red vegetables are black hot pepper in peas, as well as allspice and bay leaves. Seeds of coriander and mustard will decorate the tomato with their own taste, fresh or dried garlic will give the perfect combination. Some housewives add a few chunks of hot peppers in a red pod - this is for lovers of vegetables in sharper jars.

An indispensable component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are essential. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade as additional protection for the seams.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. Whether or not to add it to the cylinders is up to you. If it is absent, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices for 1 liter jar:

• 2 pcs. carnation
• 2 mountains allspice
• 2 mountains black pepper
• 1 vet. tarragon (tarragon)

For the marinade for 1 liter of water:

• 1 tbsp. l. salt without a slide
• 5 tbsp. l. with a slide of sugar
• 1/3 tsp citric acid

Cooking method:

Prepare tomatoes - rinse them well, sort out

Sterilize jars and lids

Using this recipe, jars can not be sterilized, but only rinsed well

Put black pepper, cloves, allspice, tarragon in each jar according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the high temperature

Fill the cylinders with tomatoes up to the shoulders, you do not need to fill them up to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour hot marinade into cylinders, immediately covering them with lids

Close the lids on the cans with a canning key, turn over, wrap with a warm blanket

Bon Appetit!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy quality seaming made with your own hands in winter. Summer work is doubly pleasant!

You will need for a 0.5 liter can:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onions
• 2-3 wet. celery
• 5-6 mountains. black pepper
• 1 tsp salt
• 1 tsp granulated sugar
• 2 tbsp. l. 9% vinegar
• 1.5 tbsp. l. vegetable oil
• 200 ml hot water
• 2 tooth. garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse vegetables in running water, place them in clean jars. There should be no damage to their skin.
2. Peel onions and carrots, rinse and chop, onions in half rings and carrots in large cubes. Along with the celery stalks, place the vegetables in the jars, filling the voids between the tomatoes. Chop the garlic cloves coarsely into jars.
3. Boil water, pour it into jars with vegetables, pouring it over a knife or a tablespoon so that the glass does not crack from the temperature drop. Cover the jars with clean lids and let the tomatoes heat in boiling water for 20-25 minutes.
4. Then, using the drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the recipe spices to the marinade except vinegar and vegetable oil. Place the marinade saucepan on the stove and bring to a boil.
5. Pour oil, vinegar into each jar, add aspirin if desired. Next, fill the vegetables in jars with hot marinade, cover the cylinders with lids, close them with a key.
6. Check the tightness of the closure by turning the cans onto the lids, wrap them up with a warm blanket, leaving the seams in it until they cool completely.
7. Store workpieces out of direct sunlight!

Bon Appetit!

Harvesting tomatoes with garlic for the winter

This not complicated recipe produces amazingly beautiful tomatoes, as if in the snow. Garlic chopped in a blender is very light, it moves freely in the marinade, settling beautifully on vegetables, between saturating them with a very bright taste and aroma.

Be sure to try this recipe for tomatoes! Good luck!

You will need for a 1 liter can:

• 500-600 g tomatoes
• 0.5 tsp mustard seed
• 1 tsp garlic
• 0.5 tsp vinegar essence 70%
• 3 tbsp. l. sugar per liter of water
• 1 tbsp. l. salt per liter of water
• 2-3 mountains allspice

Cooking method:

Sterilize jars and lids over steam or in any way convenient for you

Rinse and sort the tomatoes thoroughly

We pierce each tomato with a toothpick at the base

Pour boiling water over the tomatoes in jars, cover with lids, let them warm up for 20 minutes

Boil 2 liters of water separately, add salt and sugar according to the recipe, bring the marinade to a boil over the fire

Peel the garlic, rinse well

Grind it in a blender

Drain the hot water from the cylinders, we will no longer need it

Pour the tomatoes with hot marinade

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the cylinders with lids, close them with a key for canning

Turn hot jars of tomatoes, wrap them up, let them cool completely in a blanket

At first, the marinade in cylinders will be slightly cloudy, since we chopped the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white "snow" from chopped garlic

Bon Appetit!

The most delicious recipe for tomatoes for the winter with celery

In this recipe, celery, with its bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like this.

This is my favorite recipe, very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes with celery! This is delicious!

You will need:

• 3 kg of tomatoes
• 500 g celery
• 30 g mustard beans
• 6 tooth. garlic
• 4-6 dill umbrellas
• 50 g table salt
• 55 g granulated sugar
• 15 ml vinegar essence 80%
• 2 l of water
• 20 g coriander seeds
• 4 things. bay leaves

Cooking method:

1. Sterilize all cylinders and caps in a convenient way for you
2. It is necessary to dry the seeds of coriander and mustard, heat them in a dry hot frying pan for a few minutes, hold the bay leaf in boiling water for 60 seconds
3. Next, pour the coriander and mustard grains on the bottom of the cans, add bay leaf, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
4. Soak the stalks and greens of celery in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens intact, place everything in glass bottles
5. Rinse small tomatoes in cold water, remove the stalk, pierce each with a toothpick at the base, arrange tightly in the jars, add dill umbrellas on top, a little celery
6. First, pour the blanks with vegetables with boiling water for 20 minutes, then pour the water from the cylinders into a convenient saucepan, measure the volume, add water to 2 liters, dissolve the sugar, salt according to the recipe
7. The marinade must be boiled for 5 minutes, remove it from the heat, add vinegar essence to it
8. Fill the cylinders with vegetables to the very top with the prepared marinade, carefully roll up with a preservation wrench or use screw caps for glass with thread
9. Closed cans should be immediately turned upside down on the floor, covered with a blanket until they cool completely
10. After the day has passed, put the vegetables in jars in a cool, dark place for storage.

Bon Appetit!

Tomatoes for the winter with bell pepper in a 3 liter jar

The big plus in this recipe is that you yourself adjust the amount of onions and bell peppers in the jar. The bell peppers are infused with a stunning spicy aroma from the generous tomato and marinade and are delicious.

It should be put in a larger jar, because there will be many who want to feast on it. Successful blanks to you!

You will need for a 3-liter bottle:

• 2 kg of tomatoes
• 15-20 g parsley
• 1 PC. onion
• 1 PC. bell pepper
• 3 pcs. allspice peas
• 10 pieces. black peppercorns
• 2 tooth. garlic
• 2 pcs. bay leaves
• 35 g salt
• 70 g sugar
• 70 ml vinegar 9%

Cooking method:

Put parsley, chopped garlic, black pepper, allspice, bay leaf in a prepared 3-liter container on the bottom

Cut the onion into rings, peel the bell pepper from seeds, cut into pieces

Pierce each tomato with a toothpick at the base

We put tomatoes in a container, filling the voids with slices of bell pepper, onion rings

We fill the cylinder with boiling water, pouring it over the outer part of a tablespoon so that the glass does not burst

Cover the container with a clean lid, let the tomatoes warm up for 20-25 minutes

Add salt, sugar to it, bring the liquid to a boil

Fill the tomatoes in a bottle with hot marinade, immediately close the lid securely with a key

Turn the jar, wrap it in a warm blanket until it cools completely

Bon Appetit!

Video recipe for tomatoes for the winter lick your fingers

Canning tomatoes for the winter, delicious vegetables can be prepared according to different recipes. The classic version of such canning is a separate preparation of the marinade and whole tomatoes in three-liter jars, which are filled with this tomato.

In this article, we offer not only the classic methods of preserving tomatoes, but also dried vegetables and other interesting interpretations. A huge number of cooking methods allows you to get a varied assortment in the pantry, which will make the winter tasty and healthy. You can still do it.

No vinegar

For those owners who care about the most healthy diet, a recipe for canning tomatoes for the winter, very tasty, without vinegar, will be useful. Such tomatoes will turn out to be incredibly healthy, without increased acidity. But for conservation, only ripe, not soft fruits are selected. Tomatoes are excellently preserved in this way. yellow color.

What do you need:
3 kg of tomatoes;
Four cloves of garlic;
Three branches of dill;
Six leaves of cherries and currants;
Seven peppercorns;
One and a half tablespoons salt;
Two with a floor. tbsp Sahara;
Water (how much is in the jar);

You can start canning tomatoes in this way during the ripening season, when vegetables are most useful and affordable. Rinse the jars and lids, then sterilize and dry. You can tackle the tomatoes, which should be washed. Peel the garlic, prepare herbs and spices separately.

Put herbs and garlic in each already prepared jar, then tamp the tomatoes to the very top of the jar and pour boiling water over the vegetables. Cover the jars and leave for a quarter of an hour. After this time, pour the water into a saucepan, and pour the tomatoes with fresh boiling water. Bring the water to a boil and, when the water is drained for the second time, pour this brine.

Just do not forget, first dissolve sugar and salt in brine. Leave seaming on for another quarter of an hour, then pour over the pot again. Boil the brine for a couple of minutes and pour into a jar, immediately roll up and turn upside down to cool completely. When the jars are cool, store them in a cool place.

Advice! If you store cans with such a seaming, it turns out only in a room with room temperature, then before closing, a couple of crystals of citric acid should be thrown into each can. Such a trick is to allow tomatoes to be stored at least at a temperature of 30 degrees Celsius.

Classic recipe

When it comes to the very preservation of tomatoes for the winter, I want to make a couple of jars of classic rolling. Therefore, such a traditional method, loved from childhood, cannot be ignored.

What you need (for a 3 liter jar):
Red tomatoes, to fill the jar to the top;
Several leaves of currant;
One leaf for horseradish;
Several cherry leaves;
Three dill umbrellas;
Two lavrushki;
A dozen black peppercorns with peas;

For brine (per liter of water):
A tablespoon of salt and the same amount of sugar;
A tablespoon of vinegar 9%;

Rinse vegetables and herbs thoroughly, set aside to dry. At this time, rinse and sterilize the jars. Put chopped garlic and herbs, spices on the bottom. Put the tomatoes to the top and pour boiling water over. Let stand for 15 minutes. Then drain the water into a saucepan, bring to a boil and pour over the tomatoes again. The third time, draining the water, pour the prepared brine over the tomatoes. Seal the jars, allow to cool upside down, and then transfer to a permanent storage site.

Sun-dried tomatoes

If you need an excellent option for canning tomatoes for the winter, very tasty without sterilization, then we suggest considering the amazing and very popular sun-dried tomatoes at the moment.

What do you need:
Tomatoes;
Three parts pepper, three parts salt and five parts sugar;
Fresh garlic;
Fresh basil;
Natural olive oil;
Balsamic vinegar;

Take tomatoes with a minimum juice content. Cut them into two halves or smaller. Mix pepper and salt, sugar separately. Spread the tomatoes on a baking sheet, sprinkle with a generous free-flowing mixture. Send the tomatoes to the oven for five hours, setting the temperature to 125 degrees.

At this time, finely chop the garlic and basil. Pour fresh olive oil over vegetables. After five hours, remove the tomatoes from the oven, mix with a mixture of garlic and basil, arrange in jars. Add a few tablespoons of balsamic vinegar to each jar. Send to the refrigerator for storage.

With citric acid

Another option for canning tomatoes for the winter, delicious with citric acid. Citric acid is an excellent substitute for vinegar and is considered more beneficial for those suffering from various gastrointestinal problems.

What do you need:
Two kilograms of red tomatoes;
Three dill umbrellas;
A couple of leaves of lavrushka;
Allspice peppers;
Horseradish leaf;
Three dried cloves;
Half a head of garlic;
Half hot pepper shavings;
A tablespoon of salt for a can of 3 liters;
A small spoonful of citric acid;

Pre-sterilize and dry the jars. Rinse the tomatoes, remove the tails. Put herbs and spices in jars. Boil water for pouring in its natural form and pour into jars. Leave the tomatoes for 20 minutes, then drain the water and bring to a boil a second time. Leave the tomatoes for the second time for 20 minutes, pour the water back into the pan.

Then drain the water and bring to a boil again, but this time add salt and sugar, citric acid to it. This will already be a marinade, pouring tomatoes into it, it will be possible to roll vegetables. It is important to add citric acid to the main products only before the preservation itself, so that it does not end up being useless.

Canning tomatoes

Pickled tomatoes for the winter are a classic among all preserves. They are prepared simply, eaten quickly, perfectly complement both a regular dinner and a festive feast. Taste fragrant juicy tomatoes in cold winter is one of the most desirable pleasures. Pickled tomatoes for the winter are good not only as an independent snack, but can also act as an addition to other dishes - for example, they can be added to cooking soup frying, pizza, lagman, hodgepodge or pickle soup.

Choose whole, sturdy tomatoes for canning without dents or signs of damage. It is best if these are fleshy tomatoes with a dense skin - in this case, the vegetables will not be damaged during heat treatment and will retain their shape during long-term storage. The degree of maturity of tomatoes can be any, but it is better to choose the size so that the tomatoes fit in the jar. If you are using large tomatoes, they will need to be cut into pieces. The selected fruits should be washed well under cold water, the stalks should be removed and a puncture made in this place with a toothpick or a needle - thanks to this trick, the peel of the tomatoes will not crack when boiling water is poured.

Herbs and spices play an important role in canning tomatoes. It is they that allow you to get the very flavor that makes pickled tomatoes so appetizing and desirable. The classic spices for pickling tomatoes are bay leaves, black peppercorns, allspice, cloves and coriander. As for aromatic herbs and plants, the best companions for tomatoes are garlic, dill, parsley, horseradish, celery, basil, tarragon and currant leaves. To improve the taste of tomatoes, you can also add onions, bell peppers, apples, chili peppers, dill seeds, cumin, star anise and cardamom to the workpieces. The variations are endless - it all depends on your personal preferences and your family's tastes.

Do not forget about the cleanliness of the cans - they should be washed with soda and sterilized after thorough rinsing. Large jars should be steamed over a boiling kettle without a lid or a pot of boiling water, while liter jars can be oven-baked or microwave-boiled with water. Rinse the lids and boil for 3-5 minutes. If you wondered how many tomatoes can fit in jars of different sizes, then - depending on the shape and size of tomatoes - about 2 kg of tomatoes are included in a three-liter jar, about 1.2 kg in a two-liter jar, and 500-600 g in a liter jar. ...

As for the marinade, its amount is about half the volume of the used can. Remember to add no a large number of water (about one glass) in reserve. To calculate the amount of water required for the marinade more accurately, cold water is poured into the jars with the tomatoes placed in them, and then, taking turns closing the jars with nylon lids, the water is poured into the pan, adding salt, sugar and spices. The marinade with which the tomatoes are poured should reach the very edge of the cans so that the amount of air remaining inside is minimal. The vinegar essence should be added just before swirling the jar. Don't overdo it with vinegar, as it can ruin the taste of tomatoes. Tomatoes can be canned with or without sterilization by double and triple marinade filling. In the latter case, the sanitization rules must be followed more carefully.

Here are all the basic rules and tips to help you prepare delicious pickled tomatoes for the winter with a minimum of effort and waste. Let's not hesitate, while ripe tomatoes are still in abundance on our tables and backyards, and let's go to the kitchen as soon as possible!

Ingredients:
For a 1 liter can:
500-600 g of tomatoes.
For 1 liter of marinade:
50 g salt
25 g sugar
5-6 peas of allspice,
5-6 peas of black pepper,
3 tablespoons 9% vinegar
2-3 cloves of garlic
2-3 bay leaves.

Preparation:
Remove the stalks from washed tomatoes and prick the fruit with a toothpick. Put peeled garlic cloves, bay leaves and pepper in sterilized jars. Tamp the prepared tomatoes tightly into the jars. Pour in boiling water and cover with sterilized lids. After 10-15 minutes, drain the water from the cans into a saucepan and bring to a boil, after adding salt and sugar. Add vinegar and marinade over tomatoes. Roll up the jars with lids, turn upside down and leave to cool completely, wrapping the jars with a blanket.

Tomatoes marinated with onions and herbs

Ingredients:
For five liter cans:
2-3 kg of tomatoes,
1 large onion
1 cup 9% vinegar
1 bunch of dill
1 bunch of parsley
1 head of garlic
15 tablespoons of vegetable oil
5 allspice peas,
5 black peppercorns,
7 tablespoons of sugar
3 tablespoons of salt
3 liters of water.

Preparation:
Put chopped herbs and peeled garlic cloves in each jar. Pour 3 tablespoons of vegetable oil into each jar. Add prepared tomatoes and chopped onion rings, repeating layers until the jars are completely full. Pour water into a saucepan, add sugar, salt, pepper and bay leaf. When the water boils, pour in the vinegar and remove the pan from the stove. Suck the marinade to a temperature of 70-80 degrees and pour over the tomatoes. Sterilize the jars for 15 minutes, covering them with lids, then roll up the jars and turn them upside down, allowing them to cool.

Pickled tomatoes with garlic

Ingredients:
For one can of 3 liters:
1.5-2 kg of tomatoes,
15 cloves of garlic
3 tablespoons of sugar
1 tablespoon salt
1 teaspoon 9% vinegar
1.5 liters of water.

Preparation:
Rinse the tomatoes, remove the stalk and prick with a toothpick. Add the peeled garlic cloves to the jars and arrange the tomatoes tightly to the very top. Bring water in a saucepan to a boil and pour into jars. Cover with lids, after 5 minutes, drain the water back into the pan, add sugar and salt, bring to a boil. Add vinegar and marinade over tomatoes. Roll up the cans with lids, turn upside down and cool, wrapping them in a blanket.

Pickled tomatoes "Fragrant"

Ingredients:
For one liter can:
500-600 g of tomatoes,
1 small onion
2 cloves of garlic
3-4 tablespoons of 5% vinegar
3 black peppercorns,
3 allspice peas,
3 carnation buds,
2-3 sprigs of dill,
basil and tarragon to taste
a pinch of dill seeds.
For the marinade (for 1 liter of water):
2 tablespoons of salt
1 tablespoon sugar

Preparation:
Add vinegar and spices to each jar. Place the tomatoes, distributing the chopped greens and onion rings between the fruits. Pour water into a saucepan, add salt and sugar, stir and bring to a boil. Pour the marinade over the tomatoes and cover. Sterilize in boiling water for about 10 minutes. The water should reach the shoulders of the jars. After sterilization, screw the jars with lids, turn over, wrap and allow to cool.

Sweet pickled tomatoes with bell pepper

Ingredients:
For one can of 3 liters:
2 kg of tomatoes,
1 bell pepper.
For the marinade:
1.5-1.6 l of water,
150 g sugar
60 g salt
2 tablespoons 9% vinegar.

Preparation:
Fill sterilized jars with tomatoes, spreading the bell peppers, peeled and cut into pieces, between them. Boil water and pour over tomatoes in jars, cover with lids and leave for a quarter of an hour. Drain water into a saucepan, add salt and sugar, bring to a boil. Add the vinegar and pour the marinade into the jars. Close the jars hermetically with lids, turn them upside down and leave to cool, wrapped in a blanket.

Tomatoes marinated with honey and horseradish

Ingredients:
For three cans with a volume of 3 liters:
2 kg of tomatoes,
180 g of liquid honey
2 heads of garlic,
60 ml 9% vinegar,
60 g salt
3 medium horseradish leaves,
2 black currant leaves,
3 sprigs of dill,
5-6 peas of allspice,
2-3 carnation buds,
3 liters of water.

Preparation:
Put washed horseradish leaves, currant leaves and dill at the bottom of the cans. Cut off the tops of the tomatoes (in the place of the stalk) and press the peeled cloves of garlic into the pulp. Arrange the tomatoes in jars. Pour water into a saucepan, add honey, salt and spices. Boil, stirring occasionally, add the vinegar and pour the hot marinade into the jars. Cover the jars with lids and leave for 20 minutes. After that, drain the marinade into a saucepan using a special lid with holes, and bring the liquid to a boil again. Pour the marinade over the tomatoes again, and after 20 minutes, roll up the jars with lids. Turn the jars upside down, cover with a blanket and allow to cool.

Pickled tomatoes for the winter are a simple, but at the same time always beloved and always delicious snack that you want to eat again and again. Try to close at least a couple of jars of tomatoes and see for yourself. Successful blanks!

For the marinade:

• water - 3 l;
• salt - 2 tablespoons;
• sugar - 9 tablespoons;
• bay leaf - 3 pcs. ;
• peppercorns - 3 pcs. ;
• vinegar 9% - 1 glass.

Preparation: tomatoes, wash. Steam the jar, put chopped herbs (dill, parsley, cherry leaf), garlic on the bottom, add 3 tablespoons of vegetable oil, then put the tomatoes, onion rings on them.

Marinade: Boil water with salt, sugar, pepper, bay leaf, pour in vinegar. Pour the tomatoes with a not very hot marinade and sterilize for 15 minutes. Roll up the banks.

2. "Drunken tomatoes"

Ingredients:

• tomatoes - 2-3 kg.

For the marinade (for 7 glasses of water):

• salt - 2 tablespoons;
• sugar - 4 tablespoons;
• bay leaf - 3 pcs. ;
• garlic - 2 cloves;
• black pepper - 10 pcs. ;
• cloves - 5 pcs. ;
• vinegar 9% - 1 tablespoon;
• red pepper - a pinch;
• vodka -1 tablespoon.

Preparation: Wash red and brown medium-sized tomatoes and place in a 3-liter jar. Prepare the marinade and pour over the boiling tomatoes. Cover with boiled lids and sterilize for 15-20 minutes, then roll up and, turning upside down, cool. Jars keep well even at room temperature. The tomatoes are delicious and the pickle too.

3. Tomatoes "Kuznetsov style"

Ingredients:

• tomatoes - 2-3 kg;
• bell pepper (for 1 can) - 1 pc.

Marinade (based on one 3-liter jar):

• sugar - 150 g;
• salt - 60 g;
• vinegar 9% - 2 tablespoons.

Preparation: in a 3-liter jar, place the tomatoes and 1 sweet bell pepper cut into 6 parts in rows. Do not add any other seasonings. Pour boiling water over. Leave to stand under the lid to cool for 20 minutes. Then drain the water into a saucepan, add 150 g of sugar, 60 g of salt, 2 tablespoons of 9% vinegar to it (based on one 3-liter jar).

Bring the solution to a boil, pour into the jars to the top. Roll up without sterilizing. Cover with a warm blanket. Leave to cool. Tomatoes harvested in this way are sweet, tasty and keep very well.

4. "Spicy Tomatoes"

Ingredients:

• tomatoes - 3 kg;
• garlic - 2 heads.

For the marinade:

• water - 1.5 l;
• salt - 1 tablespoon;
• sugar - 100 g;
• vinegar 9% - 1 teaspoon.

Preparation: put red tomatoes in a sterilized 3-liter jar. Without everything! Pour boiling water over and leave until the marinade is prepared.

Cooking the marinade: for 1.5 liters of water, one tablespoon of salt, 100 g of sand (this will be half a glass). Bring the marinade to a boil. The marinade has boiled - we drain the water from the jar. On top of the tomatoes, put 1 tablespoon with the top of the grated garlic and fill with boiling marinade. You can pour vinegar (1 teaspoon), or you can not pour it. Roll up, cover with a blanket for the night.

5. Cherry is delicious

Ingredients for 1 can:

• Cherry tomatoes;
• bay leaf - 3-5 pcs. ;
• black peppercorns - 5-6 pcs. ;
• garlic - 1 clove;
• bell pepper (optional);
• parsley.

For the marinade:

• water - 1.5 l;
• salt - 2 tablespoons;
• sugar - 5 teaspoons;
• vinegar 9% - 1 tablespoon.

Preparation: Wash the tomatoes, sterilize the jars, boil the lids for 5-10 minutes. At the bottom of the jar (1 l) put 3-5 bay leaves, 5-6 black peppercorns, garlic (1 clove, cut into 4 parts). Bell pepper, optional (cut into 4 pieces). A sprig of parsley.

Put tomatoes in a jar, pour boiling water over for 5 minutes. Then pour the water into a saucepan, boil, add, at the rate of 1.5 liters of water: 2 tablespoons of salt, 5 teaspoons of sugar, 1 tablespoon of vinegar. Pour the tomatoes with marinade, roll up, wrap with a blanket.

6. Mom's tomatoes

Ingredients:

• tomatoes;
• Bulgarian pepper.

Marinade (for a 3-liter jar):

• sugar - 5 tablespoons
• salt - 2 tablespoons;
• vinegar 9% - 2 tablespoons.

Preparation: put red tomatoes in a clean and dry 3-liter jar (chop each with a fork) and 1 bell pepper, cut into 4-6 slices. Pour boiling water over, let it cool for 15-20 minutes.

Then drain the water into a saucepan, add to it (based on a 3-liter jar): 150 g of sugar (5 tablespoons), 60 g of salt (2 tablespoons), 2 tablespoons of 9% vinegar. Bring the solution to a boil, pour into the jars to the top and roll up without sterilizing. Cover with a warm blanket until it cools completely.

7. Tomatoes without vinegar

Ingredients:

• tomatoes;

• sugar - 5 tablespoons;
• salt - 2 tablespoons;
• citric acid - 1 teaspoon;
• black peppercorns - 5-6 pcs;
• cloves - 5 pcs;
• cinnamon (in pieces) - 3 pcs.

Preparation: pour boiling water, let cool, drain the water. Pour salt, sugar and citric acid into the jar. Pour boiling water over again and roll up. Tomatoes are sweetish and not spicy at all. The acid is not even felt. Very good for those who can't get vinegar.

8. One-day tomatoes "Dream"

Ingredients:

• tomatoes - 1 kg;
• dill -1 bunch;
• garlic - 7-8 cloves;
• water - 1 liter;
• salt - 1 tablespoon.

Preparation: they are done quickly, simply, and the result is amazing. The tomatoes are blanched, peeled and placed in a saucepan, then a layer of chopped dill is sprinkled on them and garlic is squeezed out. All this is filled with warm (slightly warmer than room temperature) salt water. Tomatoes are ready in one day.

9. Georgian tomatoes

Ingredients:

• tomatoes;
• carrot;
• bell pepper;
• garlic;
• dill, parsley.

Marinade (for a 3-liter jar):

• sugar - 100 g;
• vinegar 9% - 100 g;
• salt - 1 tablespoon.

Preparation: on the bottom of a three-liter jar put carrots cut into rings, 2 bell pepper pods, 3 small cloves of garlic, dill, parsley. We put the tomatoes. Pour boiling water for 5 minutes, drain, add 100 g of sugar, 100 g of 9% vinegar, 1 tablespoon of salt to the water, boil and pour over the tomatoes, roll up.

10. Tomatoes with cabbage

Ingredients:

• tomatoes;
• cabbage.

Marinade (for a 3 liter jar):

• salt - 1 tablespoon;
• sugar - 2 tablespoons;
• vinegar 9% - 50 ml;
• aspirin 2 tablets.

Preparation: put the tomatoes in a jar with chopped cabbage. Pour salt, sugar, vinegar into a jar - pour boiling water on top, add aspirin and roll up. Fast, beautiful, tasty. Try it - you won't regret it. Turn over, wrap until it cools completely.

11. Canning tomatoes, a simple and favorite video recipe

12. Canned tomatoes video recipe

13. Pickled green tomatoes for the winter video

14. Sun-dried canned tomatoes - video recipe

A gorgeous appetizer, as well as a dressing for various dishes of long-term storage! Herbal tomatoes will always add a zest to any dish: soups, pizzas, gravies, fries, and so on.

15. Canned tomatoes in their own juice, video