Tomatoes in the snow is one of the popular recipes for harvesting tomatoes for winter storage. Now in winter you can find any fruit and vegetable, but they have a high price and may not contain all the vitamins. Therefore, many housewives make preparations for the winter in the summer. Even canned tomatoes retain a lot of vitamins and fiber.

Standard Option

Recipes for tomatoes in the snow for the winter are easy to cook and will not take much time. The name claims snow, which replaces the antiviral and antibacterial product of garlic. In jars, he lays down on tomatoes, resembling snow drifts.

For cooking, you need to prepare glass jars with a capacity of three liters, the marinade and the tomatoes themselves. Banks must first be sterilized. It is better if the tomatoes are small, rounded, and the cherry variety is also suitable.

For a 3 liter jar, the marinade is prepared as follows:

• put 1.5 liters of water on the fire;
• after the water boils, add 100 g of sugar and stir a little;
• then add about 35 g of salt and leave the water to boil for another 4-6 minutes.

While the water for the marinade is being prepared, each tomato must be thoroughly washed. Clean vegetables fit tightly into the container. During laying, you do not need to press hard on the tomatoes so that they do not crack. After the entire jar is filled, boiling water is poured.

Snow, as mentioned above, is garlic. It can be chopped finely with a knife or grated. It all depends on the size of the desired snow. If you use a blender or garlic press for chopping, then pickled tomatoes begin to cloudy.

During the cutting of the garlic, the right time passes, so you can pour boiling water out of the jar. Chopped garlic is spread over the tomatoes under the snow for the winter, and the contents are poured with brine, leaving a little space. Then you need to add vinegar.

A similar recipe for the winter involves the last step of twisting the jar with an iron lid. The container is placed on the surface with a lid down and covered with warm clothing until the contents cool.

Aceless option

Vinegar recipes make canned tomatoes keep for a long time. Vinegar prevents bacteria from growing and extends shelf life. It also gives the tomatoes a sour taste. But this taste may not be pleasant to someone. And people who have diseases of the digestive system, they simply cannot be eaten. Therefore, you can harvest without this ingredient.

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How to cook tomatoes without adding vinegar? For a liter jar, you need to pick up a small tomato, two large heads of garlic. Citric acid and dill sprigs are also useful.

The recipe for tomatoes in the snow with citric acid preserves the rich red color of the fruit for a long time, making their taste unusually delicate. In addition, lemon acid does not act as strongly on the stomach wall as vinegar.

For the marinade, you will need to take 30 g of salt and 100 g of sugar. You need to marinate as follows:

• dill is placed on the bottom of a glass liter jar, you can put a leaf of lavrushka;
• followed by tomatoes;
• the contents are poured with boiling water for a few minutes, then this water must be drained and filled with new boiling water;
• water that has been poured must be reused for the marinade;
• it is poured into another container, put on fire and sugar and salt are added.

While the marinade is boiling on the stove, citric acid is poured over the tomatoes and garlic slices are added. After that, all the contents are filled with marinade. The garlic-shaped snow begins to slowly settle onto the tomatoes.

Salting vegetables ends by twisting the jar. The container upside down is covered with a warm blanket, which must be removed only after everything has cooled down.

Tomatoes under the snow with garlic can also be made, for example, with apple or grape vinegar, currant juice, sour apples, or you can add sorrel.

Mustard composition

For the winter, tomatoes can be prepared using recipes that include mustard. For a two-liter jar, grind about two small heads of garlic.

Marinade for canning tomatoes under the snow is prepared with the addition of 200 g of sugar, 5 ml of vinegar, and 30 g of salt and mustard powder are also added.

Preservation involves putting clean vegetables tightly in a 2 liter glass container and pouring hot water for about 17 minutes. After that, the water is poured into another container, salt with sugar and mustard are added. Put the contents on low heat and simmer for 6-7 minutes. As soon as the marinade has cooled slightly, add table vinegar.

Tomatoes and garlic are poured with the resulting brine, the jar is twisted with an iron lid, turned over and wrapped in heat.

Do you want to please your family with delicious preserves? Then use this recipe and cover the tomatoes "under the snow" for the winter.

The role of snow, as you probably guessed, is played by grated garlic. He also makes the appetizer incredibly aromatic and piquant. At first the marinade will be cloudy (because of the garlic), but over time the garlic will settle and the brine will become transparent, like a tear: and very tasty, spicy-sweet. If the garlic is not rubbed, but cut into pieces, the marinade will be transparent immediately. Tomatoes in jars look very beautiful and interesting, but they taste just amazing: sweet, with a spicy garlic aroma. Everything is quick, easy, and as a result, a snack from which you lick your fingers.

Products composition

• tomatoes (how much to eat).

For brine (for 3 liters of water)

• two tablespoons with a slide of salt;
• 10 heaped tablespoons of granulated sugar;
• two tablespoons of grated garlic for each three-liter jar;
• one tablespoon of 70% vinegar essence (in each jar).

Tomatoes "under the snow" for the winter: a step-by-step cooking process

1. Tomatoes (small tomatoes, in the form of a plum, are better suited for pickling) are thoroughly washed under running water, put aside the spoiled ones (you can make tomato juice or ketchup from them).
2. Peel the garlic cloves and rub them on a fine grater.
3. Thoroughly rinse and rinse three-liter jars.
4. Put the tomatoes on the banks, pour boiling water over them, cover them with lids. We leave the water until it cools completely.
5. Then we pour the water back into the pan, measuring it with a measuring glass. For every three liters of water, put two heaped tablespoons of salt and 10 heaped tablespoons of granulated sugar.
6. Stir everything thoroughly, put the pan on the stove, bring the contents to a boil.
7. At this time, in each jar, put two tablespoons of grated garlic on top and pour in one tablespoon of 70% vinegar essence. We cover with lids.
8. Fill the tomatoes in jars with boiling brine, cover with lids and immediately roll up.
9. Scroll the jars several times (placing them on the barrel) so that the garlic is evenly distributed.
10. We turn the banks over, wrap them up, leave them to cool completely.

Tomatoes "under the snow", closed according to this recipe for the winter, are wonderfully stored in an apartment. They will be a great addition to potato dishes or an appetizer for any table: aromatic, sweet - and very tasty. One point: make sure that the marinade is not drunk before the tomatoes are eaten: it turns out to be very appetizing. You will find even more recipes for preparations for the winter on our website: go in, choose - and close the summer in banks.

Snow is the name for finely chopped chives, which are rolled with tomatoes when harvested. The shavings, as it were, sprinkle the red fruits in the marinade, resembling snow flakes. The preparation is made with the addition of sweet or hot peppers, herbs, spices and even apples, but the classic recipe is more popular than the rest. This is due to the ease of preparation and natural taste. Ripe canned tomatoes contain the pigment lycopene, the presence of which in the body prevents cancer.

First, you need to sort the tomatoes by variety, size and degree of ripeness. Do not combine brown, pink, red and green in one jar. For each degree of maturation, marinades are used with different amounts of spice ingredients.

• Selection of fruits. For recipes with "snow" it is better to select fruits of medium ripeness of small sizes. To prevent them from bursting, one puncture with a wooden toothpick should be made in place of the stalk.
• Clear brine. The marinade will not become cloudy if you add finely chopped leaves or horseradish root to it.
• Spice. For home preservation, culinary experts recommend using coarse table salt and high-quality spices. Before placing in jars, green leaves must be checked for damage and rot - they can cause the lids to swell.
• Container preparation. Carefully washed glass containers should be sterilized for at least ten minutes. Boil the lids for about five minutes just before rolling up.
• Vinegar. It is advisable to use natural vinegar, but regular table vinegar will do. An alternative would be 70% vinegar essence.

Other natural products can also be used as a preservative. The table shows their name and quantity per 1 liter of marinade.

Table - Natural Tomato Preservatives

7 popular recipes

All "in the snow" tomato recipes involve chopping garlic. You can prepare the flakes using a blender, garlic, or grate the cloves. Too little crumbling of garlic can give a cloudy sediment in the jar, but the taste of tomatoes will not be affected by this.

Classic version

Features. You do not need to use any spicy additives for this preparation. The lack of sterilization makes the cooking process easier, but you will have to pre-treat the container with steam. The recipe is designed for a volume of 3 liters.

Components:

• dense tomatoes - up to 2 kg (depending on the size of the fruit);
• purified water - 1500 ml;
• sugar - 100 g;
• rock salt - 30 g;
• vinegar - 50 ml;
• garlic flakes - two large heaping spoons.

Procurement order

1. Lay the vegetables carefully.
2. Pour boiling water over completely.
3. Wait 15-20 minutes.
4. Boil water in a separate container.
5. Add sugar and salt, stirring occasionally.
6. Boil for two minutes - the marinade is ready, add vinegar at the end.
7. Drain the water.
8. Add garlic shavings to vegetables.
9. Cover with hot marinade.
10. Roll up tightly.

You can use less salt in the recipe, so the vegetables will taste like fresh ones as much as possible.

No vinegar

Features. Being a good preservative, vinegar is categorically contraindicated for people with diseases of the digestive tract. An alternative can be citric acid or vinegar essence. Using the last two ingredients will make the taste of the marinade much softer, and the tomatoes will retain their natural flavor. The recipe is calculated for 3 liters.

Components:

• tomatoes - up to 2 kg;
• grated garlic - two full large spoons;
• citric acid - one large spoon;
• salt - 50 g;
• granulated sugar - 200 g;
• dill - two umbrellas.

Procurement order

1. Place dill at the bottom of the jar, then vegetables.
2. Pour boiling water over for 20 minutes.
3. Drain the cooled water, boil with sugar and salt.
4. Pour lemon with garlic shavings into a jar.
5. Pour with bubbling brine and immediately tighten the lids.

Mustard tomatoes

Features. The addition of dry mustard powder to the marinade will give a piquant taste. The recipe is for a liter jar.

Components:

• dense tomatoes - 0.5 kg;
• water - 0.5 l;
• minced garlic cloves - large spoon;
• dry mustard - a small spoon with a slide;
• granulated sugar - 50 g;
• table salt - a small spoon;
• vinegar - a large spoon.

Procurement order

1. Place vegetables in a container and top up with boiling water for a quarter of an hour.
2. Drain the liquid into a saucepan.
3. Stir the mustard, salt and sugar in water.
4. Boil for five to seven minutes.
5. Let the marinade cool for two to three minutes before pouring in the vinegar.
6. Add chopped cloves.
7. Pour with brine and roll up immediately.

The marinade should be boiled over very low heat, as dry mustard foams too much.

With horseradish

Features. Spicy and aromatic pickles will delight lovers of spicy snacks. The "snow" in this recipe is a mixture of grated horseradish root and garlic. Horseradish will keep the marinade from getting too cloudy. The recipe is suitable for a three-liter container.

Components:

• fruits of medium tomatoes - about 1.5 kg;
• chopped garlic - large spoon;
• grated horseradish root - a large spoon;
• granulated sugar - 100 g;
• salt - 20 g;
• vinegar essence - 15 ml;
• allspice - five peas;
• water - 1.5 l.

Procurement order

1. Put all the vegetables in a jar and pour boiling water for 15 minutes.
2. Prepare the marinade separately from water, sugar and salt.
3. Replace water in vegetables with marinade.
4. Add vinegar essence and roll up.

Sugar

Features. Vegetables are preserved in their own juice and have a sour-sweet taste. The recipe is also called "Lick your fingers." An excellent option for lovers of gourmet pickles. It is convenient to make a blank using liter cans. The amount of ingredients is indicated for this volume.

Components:

• ripe tomatoes - 0.7-1 kg;
• granulated sugar - 20 g;
• salt - 5 g;
• grated garlic - a large spoon.

Procurement order

1. Cut the fruit into slices.
2. Mix the flavors in a container.
3. Put vegetables in layers in a jar, sprinkle with mixture.
4. Close with lids.
5. Sterilize for 15 minutes.

For cooking, use fully ripe juicy vegetables so that they let the juice as much as possible. Sterilization is required, otherwise the rolls may ferment.

Pickled

Features. Can be cooked without sterilization and stored at room temperature. It is advisable to use small fruits, cherry is ideal. The ingredients are listed per liter can.

Components:

• cherry - 1 kg (how much will be included);
• granulated sugar - 40 g;
• salt - 20 g;
• vinegar - 5 ml;
• crushed teeth - one head;
• black pepper - five peas;
• horseradish - half a leaf;
• dill - two branches;
• bay leaf - one piece.

Procurement order

1. Dissolve salt and sugar in 1 liter of boiling water - let it boil for two minutes.
2. Put all the spices at the bottom of the sterilized jar, except for the garlic.
3. Lay the tomatoes on top.
4. Pour marinade over.
5. After 15 minutes, pour the brine into a saucepan and bring to a boil.
6. Re-pour the tomatoes.
7. After five minutes, drain and boil the brine.
8. Add vinegar with garlic chips to the jar.
9. Pour the marinade a third time.
10. Roll up the lids tightly.

Green with pepper

Features. This is a real "hit" of the everyday table. A savory snack can be served with scented vegetable oil.

Components:

• green tomatoes - about 2 kg;
• sweet pepper - five medium pieces;
• hot pepper - one pod;
• chopped garlic - one glass;
• garlic, cut into plates - one head;
• dry mustard - 15 g;
• black pepper - five to seven peas;
• granulated sugar - 200 g;
• table salt - 100 g;
• vinegar essence - 50 ml;
• water - 2 l.

Procurement order

1. Grind hot and sweet peppers through a meat grinder or grind in a blender.
2. Cut the fruits of the tomatoes in half.
3. Put the filling of peppers and two slices of garlic in each "pocket".
4. Place the tomatoes in jars.
5. Add mustard, peppercorns and grated garlic.
6. Boil water, add salt and sugar according to the recipe.
7. Remove from heat, add vinegar essence.
8. Pour the marinade over the filled jars.
9. Sterilize for at least 20 minutes.
10. Roll up the lids.

For added pungency when setting vegetables, you can add a third of the seeded chili to the jar.

Curls should be kept in a cool place - basement or refrigerator. If the storage of the blanks is planned in a kitchen cabinet or pantry, it is recommended to put one Aspirin tablet into the jar during the conservation process, thus ensuring the safety of the blank at a higher temperature. After rolling, the cans must be turned upside down and wrapped in a warm blanket until they cool completely. This method will help determine the tightness of the lids and allow the marinade to infuse the spicy flavor faster into the tomatoes.

In this article you will find everything about how to cook tomatoes under the snow - a simple step-by-step recipe with a photo and a full description!

An interesting name for harvesting for the winter is tomatoes under the snow. Not summertime at all.

Why were they named that?

And all because, chopped garlic, which is added to the brine, lies on the tomatoes in the jar as if they were covered with snow, they look very beautiful.

But the main thing is not the appearance, but the taste of this workpiece. It turns out to be moderately sweet and at the same time with a piquant pungency. What you need for dinner in the cold February cold.

Tomatoes in the snow - a step by step recipe with a photo

Ingredients:

For 1 liter jar:

• Tomatoes - 600 gr;
• Chopped garlic - 1 tbsp. lies;
• Vinegar - 1 tbsp. lies;
• Water - 1 liter;
• Salt - 2 tbsp lies;
• Sugar - 1.5 tbsp. lies.

The specified amount of marinade is enough to pour two liter jars of tomatoes.

Preparation:

• Choose tomatoes ripe, red or yellow, firm, without external damage and black spots. Rinse thoroughly in clean water.

• Wash the jars in which the workpiece will be stored with laundry soap or soda. Sterilize over steam or in the oven, boil metal lids for 5 minutes.
• Fold the tomatoes as tightly as possible in a glass jar and pour boiling water over. Leave it on for 20 minutes. Then drain the water.

• Pour 1 liter of water into a saucepan and add 2 tablespoons of salt and 1.5 tablespoons of sugar. Stir, bring to a boil.

• While the marinade is boiling, clean the garlic and three of it on a fine grater, put 1 tablespoon of chopped garlic in a jar, add 1 tablespoon of vinegar, fill with boiling marinade.

• We roll it up with metal lids, turn it upside down. We wrap it in an old cotton blanket or any other warm thing, leave it until it cools completely.

When the preparation for the winter cools down, we take it to the cellar or basement.

There it will be stored for a long time. But if you do not have a special storage space, do not be discouraged, this type of preservation can be stored at room temperature.

How to cook tomatoes in the snow - video

As you can see, everything is very simple and accessible. And the main thing is delicious.

I also like this workpiece in that you no longer need to use any spices except garlic, this greatly facilitates the process, you do not need to peel carrots, count peppercorns and run to the garden to pull out dill.

Also a huge plus is that you can roll it up without sterilization.

Use it to your health.

Enjoy your meal!!!