How to close tomatoes. Delicious pickled tomatoes for the winter with herbs

How to close tomatoes. Delicious pickled tomatoes for the winter with herbs - a simple step-by-step recipe

30.07.2019 Pancakes, pancakes, pancakes, cheese cakes

Pickled tomatoes are a staple appetizer featured in many of the cookbooks on the front pages. Almost every housewife has several recipes that differ in a set of spices, spices, aromatic herbs, which are added to containers for canning products.

Pickled tomatoes for the winter are not only an excellent main snack, but also an ingredient that complements the dish. They can be added to Uzbek cuisine, pizza, or to a sautéer for soup. Canned green tomatoes are added to pickle and hodgepodge.

Today on the menu Marinated tomatoes for the winter are very tasty:

This type of preparation is stored several times better than cucumbers. All this is due to the presence of natural acid in tomatoes, as well as the additional addition of vinegar. It is for this reason that conservation is not bombing.

Despite all the positive aspects, when spinning bright and juicy fruits, it is necessary to observe the recipe and sterility. Consider several options for preparing delicious tomatoes for the winter.

Pickled tomatoes for the winter in jars without sterilization: a classic recipe

Consider a detailed recipe for making delicious, aromatic pickled tomatoes. This blank will allow you to diversify the boring rows of simple and traditional snacks. It is made without sterilization, which makes the canning process easier for beginners.

Products:

tomatoes - how many will fit in a 3-liter jar;
garlic - 4-5 pcs.;
dill inflorescences - 3-4 pcs.;
peppercorns - 7-12 pcs.;
lavrushka in leaves - 1 pc.

For the marinade you need to take:

drinking water - 1.2 l;
salting salt - 40 g;
granulated sugar - 110 g;
acid 9% - 170 ml.

How to cook pickled tomatoes for the winter?

The marinade from the specified number of products turns out to be sweet and sour in taste. So, let's start preparing a delicious piece.

To do this, sort the tomatoes by size. It is recommended to use the same and medium ones in the jar. In the area of the stalk, make a puncture with a wooden toothpick.

Pre-wash the jars with soap and sterilize. Lay out the prepared tomatoes carefully. Rinse the umbrellas, peel the garlic cloves. Put on top of all the specified spices, aromatic herbs.

Measure the water into a saucepan, bring to a boil. One 3-liter container contains approximately 1.2-1.5 liters of liquid. Fill the container with the contents with boiling water.

Place the lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add bulk flavor enhancers. Boil without forgetting to stir. Remove from heat, add acid and mix well.

Fill with ready-made marinade, roll up. We check for leaks. If no water leaks from the lid, turn it over, cover it with a warm blanket and leave it in this form until it cools completely.

Pickled tomatoes for the winter are very tasty: Sweet canned tomatoes

Having tasted the taste of this preparation for the first time, the recipe will forever remain not only in memory, but also in the cookbook. Canning takes place without sterilization and does not require much time. Try covering a bright vegetable using the following method. Exit - 2 cans with a capacity of 3 liters.

Would need:

how many tomatoes will go into the jars;
garlic - 2-3 pcs.;
bell pepper - 2 medium-sized pods;
chili - 1-2 pcs.;
lavrushka in leaves - 2-3 pcs.;
granulated sugar - 100 g;
acid 9% - 55 ml;
table salt - 50 g.

Sort the tomatoes. For canning, it is recommended to use a small size, with firm skin. Rinse, make a small cruciform incision at the place of attachment of the stalk. Otherwise, when the temperature drops, the skin may burst, ruining the entire appearance of the workpiece.

Peel the bell pepper from seeds and stalks. Cut into several pieces. Do the same with hot pepper.

Put sweet and bitter peppers, lavrushka on the bottom of sterile jars, and place tomatoes on top. Shake the containers gently. Cover with sterile lids.

Pour the filtered liquid into a clean cooking container, boil. Pour into containers with contents, wait 10 minutes.

Strain back, add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to stir. Pour hot into jars, seal tightly. Turn over, wrap with a warm shawl and leave in this form until it cools completely.

Cooked tomatoes can be stored at room temperature, in the refrigerator or cellar.

I suggest watching a video recipe for sweet tomatoes:

Pickled tomatoes with carrot tops: a snack for the winter

The tomatoes are ripe, and you do not know what to cook from the original red fruits? Then we propose to consider a simple recipe, but at the same time very tasty. Tomatoes will be preserved with carrot tops. Isn't it unusual?

Products:

carrot tops, 4 branches per can;
tomatoes;
filtered water - 2.5 l;
granulated sugar - 250 g;
table salt - 80 g;
table vinegar - 130 ml.

From the specified amount of liquid, two 3-liter cans are obtained. First of all, you need to prepare the container. To do this, the containers must be washed with a soap and soda solution, dried in the oven, and the lids must be boiled for 5-10 minutes.

Rinse tomatoes, carrot tops, dry. In each fruit, make a cross-shaped incision, and additionally pour over the twigs with boiling water.

Put the tops in the jars first, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill the jars. Cover and leave in this form for a quarter of an hour.

After the specified time interval, drain the water from the cans back, add salt and granulated sugar. With regular stirring, bring to a boil and cook until the bulk components are completely dissolved. Remove the container with brine from the stove and pour in the acid, mix and fill the jars with the contents.

Close tightly, turn over and wrap with a warm blanket. Leave unchanged until the preservation cools completely. Store in a cool place.

Pickled tomatoes for the winter with garlic inside and with herbs in liter jars

The amount of ingredients is indicated per liter jar. The appetizer turns out to be very beautiful and tasty.

Products:

small tomatoes - 650-750 g;
garlic - 50-70 g;
water - 450-500 ml;
canning salt - 30-35 g;
granulated sugar - 75-80 g;
acid 9% - 25-35 ml;
dill inflorescences - 1 pc .;
peppercorns - 3 pcs.

Treat jars and lids. Sort the tomatoes, wash, dry. Remove unsuitable parts of garlic. In tomatoes, cut out the place of attachment of the stalk and carefully insert a garlic clove into the pulp, after making a cross-shaped incision. In this way, all tomatoes are harvested.

Define aromatic spices at the bottom of the prepared container, and tomato fruits on top.

We turn to the preparation of the marinade. To do this, pour the specified amount of liquid into a saucepan and bring to a boil. Add salt and sugar. Wait for complete dissolution.

Pour the brine into a jar, cover and place in a pot of cold water to sterilize. In time, 10 minutes will be enough.

Remove carefully, add acetic acid, close tightly. Turn over, wrap with a warm blanket and leave to cool completely. Store in a cool place.

To add contrast, it is allowed to add sprigs of fresh dill to the conservation.

Stuffed pickled green tomatoes for the winter recipe as in the store

Not only red traditional ripe tomatoes turn out to be very tasty after pickling, but also green ones that are not yet ripe are simply delicious.

Products:

tomatoes - 1.2 kg;
garlic - 1.5 heads;
dill or parsley greens - 55 g;
clean water - 1.2 l;
salting salt - 40-45 g;
granulated sugar - 35 g;
acid 9% - 70 ml.

Rinse the main ingredient, dry it and make a cruciform incision.

Peel the garlic, chop on a medium-sized grater. Wash the dill or parsley, shake off excess liquid, chop finely. Combine in a bowl, stirring thoroughly.

Fill the tomatoes with the prepared hot mixture. Put in sterile jars.

Prepare the marinade in a separate saucepan. Combine water, salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved. Remove from heat, add acid and stir.

Fill the jars with marinade, cover and sterilize for 10 minutes. Gently remove, roll up, turn over and cool under a blanket. Store in a cool place.

Preservation can be times:

Georgian green tomatoes for the winter

Here is a very interesting recipe for green tomatoes in Georgian

It turns out a very tasty, wonderful and unusual appetizer for the festive table.

Pickled cherry tomatoes for the winter - Delicious

We suggest considering the option of cooking small, tasty tomatoes in your own juice.

Products:

cherry - 0.9-1 kg;
large tomatoes - 500 g;
salting salt - 25-30 g;
acetic acid 9% - 15-20 ml;
granulated sugar - 25-30 g;
garlic - 6-7 cloves (per 1 liter jar);
black pepper - 2 peas (1 liter container).

Wash and sterilize jars, lids. Large tomatoes are essential for making the marinade sauce. To do this, they need to be washed, scalded, and peeled. Put the pulp in a blender bowl and chop until puree.

Pour the prepared mass into a saucepan with a thick bottom, put on the stove. Add salt, granulated sugar. With regular stirring, bring to a boil and continue cooking for half an hour.

Meanwhile, put garlic cloves and pepper on the bottom of the glass container. Wash the cherry and make one incision in the area of the stalk with a wooden toothpick. Fill the jars tightly and pour boiling water over them, cover and leave for 10-20 minutes.

Remove the tomato marinade from the stove, add acid and stir. Drain the water from the cans, fill with hot tomato filling, cover and sterilize for 10-20 minutes, depending on the volume of the container. Take out the container with the snack, close it tightly and turn it over. Cool under a warm blanket and store in the cellar.

Pickled tomatoes with instant garlic for the winter

If you don't have time for preservation, but you really want to taste the pickled tomatoes. In this case, we propose to consider several options for instant cooking recipes. They can be consumed after 40-60 minutes.

Delicious and aromatic appetizer based on fresh tomatoes. The recipe allows you to quickly prepare and eat a dish, and for longer storage, you must additionally sterilize the workpiece. Moreover, it is necessary to lay the mixture tightly. It is allowed to store preservation no more than 2-3 weeks, subject to additional sterilization, and without - up to 4 days.

Products:

tomatoes - 500 g;
fresh parsley - 10 g;
basil - 15 g;
garlic - 6 cloves;
olive oil - 45 ml;
table salt - 5 g;
ground black pepper to taste;
dry provencal herbs - to taste;
malic acid - 30 ml;
granulated sugar - 2.5 g

Remove the husk from the garlic and wash with basil and parsley. Chop the prepared ingredients finely with a knife. Put in a small bowl and cover with Provencal herbs and pepper. Pour in vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mass and leave for 10-15 minutes to infuse.

Rinse the tomatoes, dry and cut into rings (no more than 5 mm thick) or slices, as you like.

Put tomatoes in prepared, sterile jars and fill them with dressing. Close with a plastic lid and shake thoroughly. Put in the refrigerator for 10-15 minutes, or better for half an hour.

After the specified time, the snack can be laid out in a salad bowl and served.

Still very tasty:

small tomatoes - 500 g;
table salt - 15 g;
garlic - 3 cloves;
granulated sugar - 2 tsp;
fresh herbs - 15 g.

Rinse the tomatoes, put them on a towel and pat dry. Cut the stalk. Make a deep, cruciform incision.

Peel the garlic, pass through a press. Finely chop the clean greens. Combine in a separate bowl, stirring together with salt and sugar.

Stuff the tomatoes. Put in a plastic, tight bag and shake well. Leave on the table at room temperature for 60 minutes. That's all the appetizer is ready to eat.

Pickled tomatoes with bell peppers for the winter - The most delicious

I got this recipe from my sister Luda. Therefore, for myself and my friends, I call them "Lyudmila". And when they ask what to put on the festive table of pickles and preparations, I say that give me Ludmila tomatoes. Because they are the tastiest!

Ingredients:

Tomatoes - 15 kg.;
Sweet bell peppers - 4 large pieces;
Garlic - 4 heads (not cloves, namely heads);
Carrots - 4 medium pieces;
Vinegar 9% - 370ml.;
Sugar - 450 grams;
Salt - 220 grams;
Dill and parsley - 1 bunch each;
Water - 6-6.5 liters.

Recipe:

All my and clean. We cut off the butts of the tomatoes. Boil jars and lids.

We put tomatoes in jars only not very tightly, without effort. When the water boils, pour in the tomatoes and cover the jars with lids. And so let them stand for 15 minutes.

In the meantime, we are preparing the marinade for our sweet pickled tomatoes and peppers. The water has boiled - throw in herbs, salt, sugar and at the very end vinegar. After that, boil for another 3 minutes.

Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn over. We wrap it up with a blanket.

It will take 2 weeks and you can already try - Delicious is still the same!

The marinade was in abundance, and I cooked pickled cucumbers with it - 3 liter jars. And out of all the listed products, I got 14 liter jars of pickled tomatoes

1. You can use any tomatoes: green, brown, pink and red. An important condition is that the skin is dense, there are no signs of spoilage and rot. It is recommended to take meaty varieties.

2. Do not forget to thoroughly wash all products before preserving. This applies to tomatoes and aromatic, fresh herbs.

3. The shelf life directly depends on the cleanliness of the cans. It is for this reason that they must be thoroughly rinsed and sterilized (over steam or in the oven).

4. Salt should be chosen salted or without additives. If you use a salty ingredient with additives, then the taste of the workpiece may differ significantly from the intended one, or the snack will become unusable faster.

5. Marinade with acid cannot be boiled, otherwise the vinegar loses all its properties. It is recommended to add it to hot brine.

For you, today I gave my all! Now I just expect kind words and comments from you. All recipes are checked by me personally and appreciated by gourmets of pickles and preparations - my household, relatives and close friends. Each tomato is very tasty, juicy and aromatic - you will definitely lick your fingers!

I was so carried away by the topic of blanks for the winter that I continue to share delicious recipes with you. Probably not a single housewife misses an opportunity to cook pickled tomatoes for the winter, because such a beautiful appetizer from the table evaporates in the first place. We have friends who are especially fond of pickled tomatoes. So, knowing this weakness, I try to put this dish next to them - invariably the plate turns out to be empty. And the hostess is pleased, because this means that she did not work in vain. In addition, I want to look for new recipes and cook according to them in order to further amaze friends and loved ones.

Pickled tomatoes for the winter you will lick your fingers - a recipe with a photo

One of my favorite recipes, tomatoes are always delicious. We will marinate the tomatoes with carrot tops, which apparently gives sweetness and a surprisingly pleasant taste to tomatoes. I give the recipe for a large batch, but if you marinate a little, then divide by 10 and get the amount of ingredients per 1 liter of water.

Ingredients:

tomatoes - 10 kg
carrot tops - 2 bunches
garlic - 2 heads
black peppercorns
water - 10 liters
salt - 1 glass
sugar - 6 glasses
vinegar 9% - 3 cups

Let's start with the cans. We wash the jars with warm water and soda and put them in the oven to sterilize.

2. Since we have a lot of marinade, we will cook it first to save time. We put a large saucepan for the marinade on the fire, pour 10 liters of water, add sugar, salt. After the water boils, pour the vinegar and turn off the gas.

3. In the meantime, the marinade is being cooked, we are preparing the vegetables. We wash the tomatoes with warm water, and hSo that they do not crack, we pierce in the area of the stalk with a toothpick.

4. We wash the carrot tops and dry a little. Cut the garlic into small slices.

5. Put carrot tops and tomatoes in hot jars on the bottom, sprinkling them with garlic and pepper.

Place larger tomatoes at the bottom of the cans, and the smallest ones on top

6. Pour the tomatoes up to the neck of the jar with boiling marinade.After a few minutes, the tomatoes will absorb some of the liquid, so you will need to add some marinade to the jars and immediately roll up with boiled lids.

7. Turn the jars upside down and wrap them in a warm blanket until they cool completely.

Sweet pickled tomatoes for the winter in liter jars

The name itself speaks for itself - there is much more sugar in the recipe than salt. The brine of such tomatoes is so tasty that it is drunk all the way down to the last drop. I'm not talking about tomatoes - they just disappear right away.

Ingredients:

tomatoes (for 3 liter jars about 1 kg 700 gr.)
black peppercorns
Bay leaf
water - 1.5 liters
salt - 1 tbsp. l.
sugar - 1 glass
vinegar 9% - 100 ml

We prepare cans and lids in advance. We sterilize the jars over steam or in the oven, and boil the lids.
Choosing small and preferably firmer tomatoes. We wash the tomatoes and pierce them with a toothpick near the stalk or fork and put them in jars. And you need to pierce so that they do not burst when heated. Although I confess honestly, it does not always work out. But the main thing is that they are tasty.

3. Pour the tomatoes on top with boiling water, you can directly from the kettle. Drain hot water from cans after 10-15 minutes. Then pour the water from the cans into a saucepan and prepare the marinade from it.

4. Add salt, sugar, bay leaf and black pepper to 1.5 liters of water, bring to a boil, and lastly pour in the vinegar. Pour tomatoes in jars with this marinade and close them with pre-boiled lids.

Pickled tomatoes for the winter without sterilization - recipe for 1 liter jar

A simple recipe, we sterilize the jars in advance, so that later you do not have to cook the tomatoes. and what is the best way to choose I wrote in one of my previous articles.

Ingredients:

tomatoes (for 1 liter jar) - 300 gr.
bell pepper - 1/2 pc.
black peppercorns - 10 pcs.
Bay leaf
garlic - 2 cloves
greens - dill, black currant leaves and basil

We prepare the marinade for 1 liter, but it is enough for 2 liter jars:

water - 1 liter
salt - 1 tbsp. l.
sugar - 3 tbsp. l.
vinegar 9% - 70 ml

Put dill umbrellas, black peppercorns, bay leaves, black currant leaves and basil in the prepared jars at the bottom. Put garlic cloves in each jar.

2. Put tomatoes in jars, try harder. Stick to the rule - put more tomatoes down, smaller ones up. Place sweet pepper cut in half or in strips in the middle. Pour boiling water from a teapot over the tomatoes in jars, cover with a lid and leave for 10 minutes.

3. Pour the water into a saucepan, in each liter jar about 0.5 liters of water. This means that 1 liter of marinade is enough for two liter jars.

It is very convenient to use a special plastic lid with holes to drain hot water from a jar of vegetables

4. Bring the water to a boil, add salt, sugar and vinegar. Pour the marinade over the tomatoes in the jars and close them with metal lids.

5. Banks are turned upside down and wrapped in a warm blanket. So until the cans are completely cooled.

Pickled cherry tomatoes for the winter you will lick your fingers - a recipe with a photo

In the summer, I plant cherry tomatoes in flowerpots and almost always get a good harvest. They grow beautifully both on the balcony and outside. I like to pickle such small tomatoes for three reasons: firstly, they do not burst when heated, and secondly, it turns out a snack "for one tooth", and in -3, they look much more beautiful on a festive table.

Ingredients:

cherry tomatoes - 3 kg
bell peppers - 2 pcs.
garlic - 1 head
onions - 2 pcs.
chilli
black peppercorns
Bay leaf
greens - dill, black currant leaves, cherries, horseradish

Marinade for a 3 - liter jar (there will be about 1.5 liters of water):

sugar - 4 tbsp. l.
salt - 1.5 tbsp. l.
vinegar 9% - 4 tbsp. l.

Put spices (pepper, bay leaf, garlic), herbs on the bottom of pre-sterilized jars. Cut the onions into half rings and also put them on the bottom of the jars. Add chili peppers to taste.

2. Place the tomatoes tightly in each jar. Cut the bell peppers into strips and try to put them in the jar on the sides (it's more beautiful).

3. Pour boiling water over the tomatoes, cover with lids and let stand for 10 minutes. After that, drain the water and prepare the marinade. Add salt and sugar to the water, bring to a boil and pour the marinade over the tomatoes in the jars. Pour vinegar directly into the jars.

4. Banks are rolled up with metal lids and turned upside down. Cover with a warm blanket.

5. We are waiting for the occasion to enjoy delicious tomatoes.

Pickled green tomatoes for the winter - lick your fingers recipe

So it turned out that the tomatoes did not have time to ripen this cold summer, they remained green. You can collect them and hold them at home on the windowsill, or you can prepare wonderful blanks for the winter. This video shows 3 great recipes for pickling green tomatoes.

Tomatoes in the snow with garlic for the winter

This recipe is for lovers of original and new recipes. Due to the fact that we add a lot of garlic here, the tomatoes appear as if under white snow. And in this recipe we use cherry tomatoes.

Ingredients:

cherry tomatoes (for 1 liter jar) - 500 gr.
finely chopped garlic - 1.5 tsp
allspice
mustard seeds - 0.5 tsp.

Marinade for 1 liter of water (2 liter jars):

Please note that from 1 liter of marinade, two liter jars of tomatoes are obtained

salt - 1 tbsp. l.
sugar - 3 tbsp. l.
vinegar 9% - 4 tsp (if you have 70% vinegar essence - 1/2 tsp.)

We wash the tomatoes and pierce them with a toothpick in the place of the stalk. Put spices and tomatoes in sterilized jars.

2. Chop the garlic finely. The most convenient way to grind the garlic is with a blender.

3. Pour boiling water into jars, drain the water after 10 minutes. Put garlic and mustard seeds on top of the tomatoes in a jar.

4. Separately prepare the marinade - add salt, sugar to the water, bring to a boil. Pour the tomatoes with marinade, and pour the vinegar directly into the jar on top.

5. Close with lids, turn over and cover with a warm blanket.

Pickled tomatoes for the winter with citric acid - recipe for 1 liter

We do not always want to add vinegar for pickling. But acid is required for safe storage in jars. You can replace vinegar with citric acid, or aspirin. This recipe suggests using citric acid.

These recipes will brighten your table with pickled tomatoes, and guests will be sure to ask for more. There are many more delicious recipes and pickled tomatoes, and salted, and salads, and various sauces. After all, a tomato is a versatile vegetable that is suitable for almost all preparations. I would like to continue this topic.

And from you, dear readers, I look forward to your comments and comments. write, because feedback is very important to improve the content of my blog. And thanks for reading to the end.

Generous gifts of autumn - ripe, ripe tomatoes are harvested for the winter in a wide variety of variations. The taste of homemade products cannot be compared to those offered for sale on store shelves. This vegetable crop, rich in vitamin C, organic acids, and minerals, surpasses other gifts of nature in terms of the number of preservation methods. Consider the most delicious recipes for harvesting tomatoes for the winter and the secrets of their preparation.

Recipes for salting delicious tomatoes in jars

What types of containers are not used so that preservation is different, simple, quick, useful! Wooden barrels have passed the test of time, in which pickling tomatoes is just as convenient and tasty as another valuable vegetable crop - cucumber. Tomatoes are preserved in enamelled bins, buckets and well-known glass jars. The latter differ in volume, which contributes to the variety when harvesting vegetables for the winter.

To get delicious preserves, use these secrets:

When harvesting tomatoes for the winter, choose fruits harvested in dry weather, sort them out, laying them out separately according to the degree of ripeness.
When preserving, do not mix different varieties or very different sized tomatoes.
For pickling, use medium or small tomatoes, and make tomato juice from large ones, or preserve them in wedges.
To prevent the tomatoes from cracking, pierce the stalks with a wooden stick or a toothpick.
You can even harvest fresh green tomatoes, only diseased or damaged fruits are not suitable for conservation.
Before canning vegetables, wash the liter glass jars thoroughly, sterilize together with the lids for at least a quarter of an hour.
At the preparatory stage of any recipe, wash the vegetables thoroughly.
Cover the whole tomatoes or cut into wedges, depending on the recipe.
Use vinegar, aspirin, brine with citric acid as preservatives for homemade preparations, in rare cases -.

Pickled cherry tomatoes and garlic with vinegar

A delicious treat for the dinner table - small pickled tomatoes with an incomparable aroma and taste. One-liter glass jars with screw lids are ideal for harvesting sweet cherry tomatoes, and vinegar acts as a preservative. Even a photo or video is not needed to imagine how delicious pickled cherries look. This way of harvesting tomatoes helps to maintain their appearance, and in winter, sweet cherry tomatoes are a great snack.

Ingredients for the blank (per liter jar):

600 g cherry;
1 PC. pepper (bulgarian);
50 g of herbs (dill, parsley);
3 cloves of garlic;
3 peppercorns (allspice);
2 leaves of lavrushka.

We prepare the marinade per 1 liter of water:

25 ml of vinegar (table 9%);
2 tbsp. spoons of spices (sugar, salt).

The process of making pickled cherry tomatoes:

Put two cloves of garlic, allspice, chopped herbs in a sterilized glass container.
Place the cherry stalks that have been punctured in the area of \ u200b \ u200bthe stalk in a jar should be, starting with larger fruits. Lay the fruits in layers with lavrushka, bell pepper to the very top.
Cook the marinade by adding to the water and spices. Pour into conservation, leave for a quarter of an hour. Then pour back into the saucepan and boil again.
Boil the marinade, pour the vinegar into the cherry jar, then roll up the lid.
Turn the canning over, put it on the lid, wrap it up with a warm cloth until it cools completely.
Pickled cherries have a sweet and sour taste, and you can taste them in a few weeks.

Cold salted tomatoes without sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum of nutrients, the fruits are rolled up without sterilization. A cold ambassador will require a little free time, but when the time comes to try salting, you will not want to tear yourself away from the treat. Consider one important nuance when salting tomatoes: store the preservation in a cool place. The recipe (per liter jar) provides for the following ingredients:

500 g of tomatoes;
15 g salt;
2 cloves of garlic;
30 ml of vinegar (table 9%);
500 ml of water;
1 tbsp. a spoonful of sugar;
greens (umbrella dill, celery);
3 peppercorns each (allspice, black);
1 aspirin tablet;
spices (to taste);

Step-by-step process for cold pickling tomatoes:

Put herbs, peppercorns, garlic, lavrushka, etc. in a prepared glass jar.
Fill the container with whole, ripe fruits, tightly stacking them to each other.
Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour over the tomatoes with brine.
Crush an aspirin tablet, pour it into a jar on top so that the homework does not become moldy.
Close the tomatoes with a nylon lid, put until tender and store in a cold place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for salting for the winter. If you pick up a good recipe, in terms of its taste, this home preservation option will turn out to be no less appetizing. The advantage of unripe fruits is in their denser structure, so green tomatoes are easy to pickle, either whole or in slices. A simple version of the recipe assumes that salted green tomatoes are canned with cold pouring. Even tap water is suitable for this.

Ingredients:

0.5 kg of green tomatoes;
1 tbsp. a spoonful of salt (coarsely ground);
500 ml of water;
greens (twigs with cherry leaves, dill umbrella, currant leaves);
2 cloves of garlic;
0.5 teaspoon mustard (powder);
horseradish (to taste).

Cooking process:

Dissolve coarse salt in water, stir thoroughly, wait until the impurities settle to the bottom of the container.
Fill a sterilized glass jar to the top with green tomatoes, pour brine (no sediment).
The last mustard is poured into the homework, after which the salting is closed with a lid, leaving it for storage in a cold place.

Canned Sweet Tomatoes

Sweet tomatoes can be tasty, appetizing, aromatic. Rolling tomatoes in liter jars will only benefit from the implementation of this recipe, especially if you have to preserve the fruits for the first time. Fans of original homemade preparations will be able to replenish their stocks with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

500-700 g of red, ripe tomatoes;
half a head of onion;
20 ml of vinegar (table 9%);
700 ml of water;
30 g sugar;
a pinch of salt;
spices (black peppercorns, cloves, bay leaves) to taste.

Canning process:

Put spices in a sterilized glass container at the bottom.
Lay the tomatoes tightly on top, adding chopped onions as the jar is full.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pot with brine from the stove, pour in the vinegar.
Pour the tomatoes with the resulting marinade. Sterilize the preservation, after covering it with a lid (no more than a quarter of an hour).
Then roll the cans, turn over and put upside down until they are completely cool.

Pickled tomatoes, like barrel tomatoes

In fasting or even as a dish on the festive table, the table will be decorated with pickled tomatoes. The recipe that will allow you to taste tomatoes like from a barrel over time is easy to master. Choosing a container convenient for fermentation, it is better to store such a homemade product in a glass jar. If you do not know how much salt is in 1 liter jar of tomato, whether you need to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

1 kg of tomatoes (medium);
3 cloves of garlic;
500 ml of water;
1 tbsp. a spoonful of sugar;
1 bunch of celery
dill (a bunch or 1 tbsp. a spoonful of seeds);
25 g of salt.

Preparation:

Cut the stalk of tomatoes. This must be done carefully and shallowly.
Put dill, celery, garlic, tomatoes in a container for pickling (place with the removed stalk up).
Prepare the brine by boiling water with spices, let it cool slightly, pour it into a jar with tomatoes.
The salting process lasts about 3 days until bubbles appear on the surface. If the acidity of pickled tomatoes suits your taste, you can close the jar with a nylon lid and put in a cold place. The next day the tomatoes will be ready.

Tomato salad "Lick your fingers"

Caring housewives prefer to harvest tomatoes for the winter even in the form of salads. An unforgettable taste is combined with a special aesthetics, because other gifts of nature are also used for such preparation of tomatoes. Delicious homemade canning is prepared according to a simple recipe, but preparation will take some time. But the result will please, and in winter such a salad will be snapped up.

Ingredients:

400-500 g of tomatoes;
3 cloves of garlic;
1 head of onion;
greens (dill, parsley) to taste;
25 ml oil (vegetable);
25 g sugar;
300 ml of water;
15 g salt;
2 leaves of lavrushka;
40 ml vinegar;
2-3 peppercorns each (black, allspice).

Preparation:

Chop greens, onions, garlic. Put in a sterilized jar, pour in vegetable oil.
Lay the tomatoes on top. When the jar is full, start preparing the marinade.
Add spices, remaining pepper, bay leaf to the water, bringing the brine to a boil. Pour vinegar at the very end.
Cool the prepared marinade slightly, pour into a glass container, cover with a lid. Put to sterilize for about a quarter of an hour, then roll up.
After that, turn the home preservation, let it cool, put it away for storage. Tomato salad for the winter You will lick your fingers!

Assorted tomato and cucumber

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, mastered the recipe for making an assortment of valuable vegetable crops, do not think about this. It is more convenient to roll tomatoes with cucumbers in large jars, but liter ones will do too. Following the recipe, observe several important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as a decoration.

Ingredients:

300 g of cucumbers, tomatoes (optionally, gherkins and cherry tomatoes);
2 cloves of garlic;
dill (umbrella);
horseradish (root, about 3 cm);
20 g salt;
5 peppercorns (black);
0.5 tsp of essence (70%);
25 g sugar;
onions, bell peppers, carrots for decoration.

Step-by-step cooking recipe:

Cut off the ends of cucumbers, soak in cold water for a couple of hours.
Chop horseradish, carrots, bell peppers, onions.
Dill, black peppercorns, garlic put on the bottom, top in layers to the top tightly fit cucumbers, tomatoes, chopped vegetables, horseradish.
pour boiling water over, leave for five minutes, pour the brine into a saucepan, add spices. Boil the marinade, pour back into the jar.
Add the essence last, roll up with a tight lid, turn over, leave to cool completely.
Canned assorted tomatoes cucumbers go well with meat or potato casserole.

How to pickle chopped tomatoes

If the harvest of vegetables is rich, why not diversify your homemade preparations for the winter with a preservation recipe from chopped tomatoes? You can even use liter cans. This method is suitable for those who are wondering what to do with large tomatoes. The option of harvesting tomatoes in their own juice or tomatoes, cut into slices - these are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar is in a liter jar? Do I need to use it for preservation if there is a desire to salt tomatoes not whole, but cut into slices? Different step-by-step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, cold, lightly salted, in glass, wooden, enameled dishes or even in a bag - all twist options are worthy of embodiment.

Perhaps, tomato preparations are the most delicious, in my opinion. And in winter, the spicy aroma of 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 a good aroma; you shouldn't spare it when adding it to spices. Tarragon is for lovers of the original taste of the marinade and vegetables in it. Celery is a green for those who like bright smells and bold aromas, but I admit that 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 leaf. 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, no 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 seams made with your own hands in winter. Summer work is twice as 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:

Rinse vegetables in running water, place them in clean jars. There should be no damage to their skin.
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.
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.
Then, using the drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except for vinegar and vegetable oil. Place the marinade saucepan on the stove and bring to a boil.
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.
Check the tightness of the closure by turning the cans over the lids, wrap them with a warm blanket, leaving the seams in it until they cool completely.
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, 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 canning key

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 of 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 leaf

Cooking method:

Sterilize all cylinders and caps in a convenient way for you
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
Next, pour the coriander and mustard seeds to 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
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 cylinders
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
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
The marinade must be boiled for 5 minutes, remove it from the heat, add vinegar essence to it
Fill the containers with vegetables to the very top with the prepared marinade, carefully roll them up with a preservation wrench or use screw caps for glass with thread
Closed cans must be immediately turned upside down on the floor, covered with a blanket until they cool completely
At the end of the day, put the vegetables in the 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 eat 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 leaf
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 balloon 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 you will 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. Yellow tomatoes are excellently preserved in this way.

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 with lids and leave for a quarter of an hour. After this time, drain 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 jars with such a seaming, it turns out only in a room with room temperature, then a couple of crystals of citric acid should be thrown into each jar before sealing. 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 way, 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;

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, very tasty 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