1.Spicy tomatoes

- tomatoes;
- Bay leaf;
- hot red pepper,
- garlic,
- dill, celery, cloves, peas, mustard seeds, horseradish root.
Pickle recipe

2. For 1.5 liters. water you need to add 2 tablespoons. salt and 1 tbsp. sugar, add spices there (dill, cloves, peas, mustard seeds and horseradish root). We boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars, put chopped greens of horseradish leaves, dill, celery and parsley, as well as red paprika, garlic, bay leaf.
4. Then put the washed tomatoes, peeled from the stalks, and fill with marinade heated to a boil, cover and put in a saucepan for sterilization: half-liter and liter cans - for 10-15 minutes, 3-liter - for 20 minutes.
5. After sterilization, we seal the jars, turn them over and wrap them with a blanket for a couple of hours.

2. Home-style pickled tomatoes with citric acid.

- tomatoes (preferably not large),
marinade (based on a 3-liter jar):
- 1.3 l of water
- 30 g salt
- 120 g sugar
- 2 teaspoons of citric acid powder.
Pickle recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds with greens should not be interfered either.
2. Lay out the tomatoes in washed jars, add greens (a little, just to give a light aroma, it is better to add greens of one type to different jars for variety - dill in one, parsley in the other, celery in the third).
3. Fill with boiling water and cover with clean lids.
4. While the tomatoes are being sterilized, boil the brine from water, salt, sugar, citric acid. As soon as the brine boils, drain the water from the cans, fill in the brine, roll up, then turn the cans over and wrap them with a blanket for a couple of hours.
The advantage of this recipe: citric acid is used instead of vinegar - the tomatoes are dense, with a delicate taste, light aroma of greenery, and not at all “poisonous”, as with vinegar.

3. Donetsk pickled tomatoes

Pouring: for 1 liter of water - 60 g of sugar, 60 g of salt, garlic, hot and sweet peppers, bay leaves, 1 tablespoon of 9% vinegar.
Put the prepared brown fruits in jars together with spices.
Pour boiling filling three times, holding for 10 minutes. Add vinegar one last time and seal.

4 savory tomatoes

How to marinate tomatoes
For a three-liter jar: 50 g horseradish root, 2-3 cloves of garlic, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves ...
Put brown tomatoes in a scalded three-liter jar with bay leaves, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour boiling water over and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to a jar of tomatoes and immediately pour boiling filling to the very edge.
Roll the jar hermetically, wrap it in paper and a blanket, turn it upside down and leave for a day.

5. Sterilized tomatoes with onions in jelly

Cut the tomatoes into quarters, cut the onion into slices and disassemble into rings. Place in a three-liter jar, alternating between tomatoes and onion rings.
Prepare the marinade. For 5 three-liter cans, you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Bring the marinade to a boil, strain it and pour into the jars over the stacked tomatoes and onions. Then pour jelly into each jar.
Jelly: add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly over the jars. Sterilize the jars for 10 minutes.

6 sliced ​​tomatoes with onions and garlic

Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled cloves of garlic. The marinade boils for two minutes. Pour in 1 tbsp. spoon of 9% vinegar and immediately pour tomatoes and onions with it. The next day the pickled tomatoes are ready. But after 2 days, they are even tastier. You can, after sterilizing for 10 minutes, make a preparation for the winter.

7. Fruit and vegetable platter marinated

It turns out even tastier. The basis of the recipe is “Tomatoes, sliced ​​into circles, with onions and garlic”. In the jar, in addition to chopped tomatoes, onions and garlic, we beautifully place any chopped vegetables (at your discretion), for example, paprika, cauliflower, disassembled into inflorescences. We also put fruits cut into circles: plums, kiwi, cherries, grapes, raspberries and so on.
The marinade is the same. The aromas and flavors of vegetables and fruits mix and create an excellent bouquet. Tasty, aromatic, beautiful, festive.

8. Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot paprika - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, put in jars. It is best to store in the refrigerator. You can add to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka jellies, and the adjika will turn out thick. Stored very well.
how to cook adjika

9 tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with the garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Arrange in small jars. Store in a cool place.

10 tomatoes in apple juice

Pour the tomatoes with boiling apple juice (for 1 liter of juice, 1 tablespoon of salt). Do not add spices. Sterilize for 7 minutes. Roll up. Store in a cool place.

11.Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: in a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.

12.Tomatoes with cinnamon (can be stored even under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, simmer over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.

13. Orange miracle

Chop 1.5 kg of red tomatoes;
Twist 1 kg of carrots in a meat grinder;
add 100 g of sugar to this;
1 tbsp salt;
1 glass of sunflower oil - simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of minced garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from heat. When it cools down, put in jars and roll up.

14. Recipe for cooking and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. 600 g of ripe tomatoes on a coarse grater, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Cooking minced vegetables. Peel the parsley and carrots, chop finely and simmer until tender. Cut the peeled onions into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stalk and core with a teaspoon. Mix the stewed roots and fried onions with finely chopped parsley and heat to a temperature of about 70 ° C.
4. Fill the prepared tomatoes with hot minced meat, place them tightly in jars and pour over the previously prepared hot sauce.
5. Pour vegetable oil boiled (in a water bath) for 5-7 minutes and cooled to a temperature of 70 ° C on top (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter jars - 75 minutes.
7. Tighten the jars, turn the lid down and let stand for a day.

15. Recipe for cooking and preserving tomatoes in their own juice.

Ingredients:

3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
Canning recipe
1. Wash small-fruited tomatoes, chop in several places with a sharpened stick and place tightly in jars up to their shoulders.
2. Cut large tomatoes and heat them in an enamel saucepan, covered, without boiling.
3. Rub the hot mass through a thin sieve, dissolve the salt and sugar in it and pour the mass over the tomatoes in the jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at 85 ° C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (can be diluted with boiled water), and from the fruits prepare salad, sauce, soup.

16.Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Filling: for 1 liter of water - 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, preferably "Ladies fingers" varieties.
2. Divide into banks.
3. Wash greens, chop, cut red pepper into several narrow strips, cloves of garlic - into 3-4 pieces each.
4. Put the seasonings and spices in the jars on top of the tomatoes.
5. Fill with hot filling.
6. Sterilize: half-liter cans - 5 minutes, liter - 10-12 minutes. Roll up.

17 peeled tomatoes in their own juice

Ingredients: 3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
1. Cut ripe but undamaged tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, add salt (for 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel the chilled tomatoes with a pointed knife, place them tightly in sterilized jars and pour over boiling juice.
5. Cover the jars with lids and place them in a pot with hot water for sterilization.
6. When the water in the pan boils, take out half-liter jars and roll them up immediately, keep liter jars in boiling water for 4-5 minutes, three-liter jars - 8-10 minutes and then roll up.

18 peeled tomatoes, canned in wedges

Pouring: for 1 liter of water - 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
For these canned food, only tomatoes with fleshy pulp are suitable.
1. Put the fruits in boiling water for 1-2 minutes, cool in cold water and remove the skin.
2. Cut the peeled tomatoes into 2-4 pieces, place them in jars without sealing, and fill with boiling filling.
3. Pasteurize at a temperature of 90 ° C: half-liter cans - 30 minutes, liter and two-liter - 35-40 minutes. Roll up. Store in a cool place.

19 peeled tomatoes, canned in wedges, in their own juice

Pouring: for 1 liter of tomato juice - 10-30 g of sugar, 5-7 g of salt.
1. Put prepared tomatoes in jars (see the previous recipe - Peeled tomatoes, canned in wedges).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 ° C: half-liter cans - 30 minutes, liter and two-liter - 35-40 minutes.
4. Then roll up the cans, turn them upside down, cover with a blanket and leave to cool. Then put it in a cold pantry, or any other cool dark place for storage.

20. Tomatoes in applesauce

Ingredients: 5 kg of tomatoes, 5 kg of apples, 10 g of ginger, 50 g of sugar, 20 g of salt.
1. Rinse sour apples, cut into slices, steam in a saucepan with a little water, rub through a sieve, add salt, sugar, ginger. 2. Rinse the tomatoes, chop several times, put in jars and pour over the cooked hot applesauce.
3. Pasteurize the jars for 25-30 minutes at a temperature of 85-90 ° C, roll up the lids and put in a cool place for storage.

21. Winter tomato salad (no salt)

1. Cut ripe but strong tomatoes into slices.
2. Arrange in sterilized liter jars, shaking gently to compact the tomatoes (but not very tightly).
3. Pour the juice remaining during cutting, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until it cools.
5. In winter, when serving, salt the salad, add onion, garlic, sour cream or vegetable oil. This salad can also be used to season soups.

22. Pickled tomatoes with beets,

For one portion you will need: tomatoes - 1.2 kg, small beets - 2 pcs., Medium-sized carrots - 1 pc., Garlic - 4 cloves, hot pepper - 1/3 pod, greens to taste - 3-4 branches. For the marinade: water - 1 l., Salt - 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.

First you need to wash the tomatoes, make 2 punctures on each fruit at the stalk with a fork or wooden skewer. Put the tomatoes in a bowl, pour boiling water over and let stand for about 10 minutes, then drain the water. Wash greens. Without chopping, put together with hot peppers and peeled garlic cloves on the bottom of a sterilized jar.
Peel the beets and carrots and cut into thin slices. Put tomatoes in a jar, alternating them with circles of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the bank. When the canned food is cool, store it in a cool, dark place.

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23. Stuffed tomatoes - an even more original snack-preparation.

To prepare it, you need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes, you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 pod of hot pepper and 6 tbsp. salt. Peel the onions and carrots. Grate the carrots, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and chop finely. Wash, dry and chop the parsley and celery. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, place the prepared filling in it. Place fruits tightly in a tub or other container. Boil water and salt and pour over the tomatoes. Leave at room temperature for 2-3 days. The tomatoes should turn darker and softer. Store in a cool place.

So the generous time has come with the vegetable gifts of Mother Nature - not only juicy, ripe and ripe tomatoes ripen in the beds, they are sold literally at every step. Well, since the season, the prices for them are very humane, which means it's time to take care of preparing this vegetable for winter. And then, on a cold dank evening, you can cook a delicious hot dish, open your homemade preparations and enjoy the delicious taste of a warm autumn. Pickled tomatoes are one of the most delicious varieties of homemade preparations for the winter, comparable only to. Delicious and popular, this appetizer will be welcome on your table all winter.

Of course, the taste of a real homemade product made with your own hands cannot be compared with any store-bought jar of finished products. Let's look at the options and methods for preparing pickled tomatoes.

How to deliciously pickle tomatoes for the winter?

Pickled tomatoes preserved for the winter are a classic homemade product. There are a huge variety of recipes, so the housewife can only choose the recipe that attracted her attention and start cooking.

Sweet pickled tomatoes with peppers

How to pickle tomatoes to make them delicious? It is enough to add a little sugar to the brine, and then the usual addition to the main courses or appetizer will sparkle with new tastes and aromas.

• Small tomatoes - how much will fit in a liter jar;
• 100 g fine granulated sugar;
• 50 gr. salt;
• 2-3 st. tablespoons of apple cider vinegar;
• 2 sweet red peppers.

How to close sweet pickled tomatoes for the winter?

1. Prepare a 1 liter jar with a lid for conservation.

2. Wash the ripe tomatoes and cut them into quarters. Peel the bell peppers and mix with the tomatoes, put in a jar and pour boiling water over them to the level of "shoulder length".

3. After 20 minutes, the water must be carefully drained into a saucepan, add all the spices and bring to a boil. Reduce heat and boil for a few minutes, then pour the brine with spices over the tomatoes again.

4. Close with a tight lid, roll up. There is no need to sterilize the jars, just turn the container over.

Pickled tomatoes in tomato juice without sterilization

A simple and very tasty pickling recipe that even a novice housewife can handle. Such tomatoes will not only become a tasty addition to the everyday or festive table in winter, but also serve as a tasty base for making sauce or dressing in first courses.

• 2 kg. overripe tomatoes for juicing;
• 1.5-2 kg. small tomatoes for pickling;
• 50 gr. salt;
• 2 - 3 teaspoons of fine granulated sugar;
• A large pinch of hot ground pepper;
• 2 carnation umbrellas.

How to close pickled tomatoes in juice for the winter?

1. Sort out and wash the tomatoes for juicing, and extract the juice either in a juicer, or grind in a blender, or you can cut the tomatoes in half and rub on a regular grater, and then squeeze through cheesecloth or a sieve.

2. Pour the juice into a saucepan, bring to a boil, reduce heat and simmer for 5-7 minutes. Add spices and seasonings to the sauce, mix, after 2-3 minutes taste, so that there is enough salt and sugar, spices.

3. Boil the sauce for 12-15 minutes over low heat. In the meantime, there is time, you can deal directly with tomatoes.

4. Prepare a container for pickling, convenient in size, and if you wish, you can remove the skin from the tomatoes by dipping the fruits into boiling water for a minute, after making a pre-puncture or incision in the skin.

5. Put the tomatoes in jars and pour boiling water from the kettle, leave until the sauce boils down. Drain the water and immediately pour over the hot sauce.

6. We seal the cans with prepared clean lids, roll up if necessary and turn upside down. Store pickled tomatoes in a cool and dark place.

Pickled cherry tomatoes with vinegar and garlic

A delicious treat for a daily or festive table is not difficult to prepare at home, and you will need the simplest products that can be found in every home, or purchased at the nearest large store or supermarket.

• 650 gr. cherry tomatoes;
• 1-2 sweet peppers;
• A small bunch of herbs - dill and parsley;
• 4-5 cloves of garlic;
• 2 leaves of lavrushka;
• 1-2 carnation umbrellas;
• 50 gr. rock salt;
• 2 teaspoons of fine sugar;
• 30 ml. 9% apple cider or wine vinegar.

How to close pickled tomatoes with garlic for the winter?

1. Rinse and dry the greens, cut them into large pieces. Peel fresh garlic, cut in half for better flavor.

2. Put greens, garlic, and allspice, black peppercorns in a jar.

3. Each tomato must be chopped, and put the tomatoes in a jar, and it is recommended to place large fruits at the bottom, and those that are smaller - on top.

4. Cook the marinade by boiling water with the addition of salt and sugar, vinegar and the remaining spices. Pour the boiling marinade over the tomatoes, leave for 12-15 minutes, then carefully drain back, bring to a boil again and pour back into the jars.

5. Screw lids back on, roll up and turn over, then store in a cool, dark place.

Sour pickled tomatoes

Almost no family can do without closing a small stock of pickled tomatoes for the winter according to the family recipe, which is written down in an old, shabby notebook. And the most delicious, as you know, is quite easy and quick to prepare, and this recipe is no exception.

• 3 liters of clean water;
• 250 g 6% apple cider (or wine) vinegar;
• 50 gr. salt;
• 2-3 st. tablespoons of granulated sugar;
• 50 ml. vegetable oil;
• 2 kg. medium-sized tomatoes;
• 1-2 sweet onions;
• 6-7 cloves of garlic;
• 2-3 bay leaves;
• Spicy fresh (or dry) herbs - optional.

How to close sour pickled tomatoes for the winter?

1. How to cook pickled tomatoes the right recipe every housewife should know? To prevent the tomatoes from bursting, they need to be washed and dried and pricked with a regular toothpick next to the stalk.

2. At the bottom of the jar put peeled and chopped garlic, coarsely chopped greens and onion chopped into half rings and a little vegetable oil.

3. It is enough to pack the tomatoes tightly into the jars, trying to lay the larger fruits down.

4. Mix all the spices and seasonings, salt and sugar, add to the water and bring the marinade to a boil. Reduce heat and simmer for 5-7 minutes without adding vinegar.

5. Before removing the pan from the heat, pour in the vinegar, stir, pour over the tomatoes in the jars, tighten the lid, roll up and turn over.

Pickled tomatoes for the winter with the addition of mustard

Fans of spicy dishes will love juicy pickled tomatoes with mustard and a piquant, spicy taste and aroma.

• 2 kg. medium-sized tomatoes;
• 6 leaves of lavrushka;
• 4-5 cherry leaves;
• 2-3 umbrellas of dill;
• 4-5 currant leaves;
• 30 gr. dry mustard (powder);
• 55 gr. salt;
• 5 tbsp. tablespoons of sugar;
• 2 liters of clean water.

How to close tomatoes with mustard for the winter?

1. Select tomatoes of approximately the same size for pickling, which are a little unripe. Each tomato should be whole, without damage or spoilage, not wrinkled.

2. Rinse the tomatoes well in running water, pat dry with kitchen paper towels and place in clean, prepared glass jars.

3. Each layer of tomatoes should be shifted with spicy leaves, fresh herbs, dill umbrellas, and peppercorns.

4. Boil water, add salt and sugar to it, wait until the grains dissolve, add mustard powder. Bring to a boil again, let it boil for a minute, turn off the heat and cool.

5. Pour the prepared tomatoes with cool brine so that they marinate faster, the fruits can be chopped with a toothpick, and, closing the usual soft (nylon) lid, put the tomatoes in the refrigerator for 4-5 days.

6. Pickled tomatoes can be served, they are so tasty that soon you will have to prepare a new batch.

• Green tomatoes are delicious when marinated with a little cinnamon. To prevent the jar from bursting during storage, you need to add 1 tablet of ordinary aspirin to each;
• Pickled tomatoes for the winter recipes, which are presented above, it is recommended to close several varieties of tomatoes according to different recipes. Thus, during the long winter there will be a constant variety of flavors on the festive or everyday table;
• Trying to keep the products for sure as long as possible, you should not increase the proportions of vinegar - tomatoes are tender vegetables, and if you do not follow the recipe, they can become sour. Of course, they can be used to prepare the first and second courses, but in their pure form it will be tasteless;
• It is very important to turn the jar over after sealing the container so that the marinade evenly saturates all the vegetables. After all, most of the time allotted for storage, they will stand upside down, so it is necessary that each tomato has enough time to absorb the tastes and aromas from the marinade;
• It is worth paying attention to such pickled tomato recipes as with fresh carrot (beet) tops, in sweet and sour marinade, with chili pepper, adding currant leaves and cherries. Such tomatoes will have a bright interesting taste, but you should not forget about the classic recipes - they usually make up most of the blanks.

Pickled tomatoes prepared according to these recipes will decorate both everyday and festive tables at their true worth; guests and friends will not only ask for supplements, but also take an interest in recipes. Tomatoes are suitable for any preservation, be it a vegetable mix, a spicy salad, or a fragrant sauce. Cook with pleasure, do not be afraid to experiment with the addition of herbs and spices to delight the family with delicious homemade preparations.

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Delicious tomato preparations - both red and green! Summer is a fertile time for harvesting, you can prepare for the future not only marinades, pickles, but also such a treasure - tomato jam - exotic from "green" - brown tomatoes! Not a single tomato will be lost! Separate large from small, immature from mature - everyone will come in handy! Try all the surprises that we have prepared in this collection!

Choose fruits that are fleshy, of the same size. Take those fruits that have ripened in the open field, and not in the greenhouse - they are more fragrant. The "Cream" variety is ideal for a tasty preparation of a tomato. Tomatoes for the winter, harvested from their site, and cooked with love and knowledge of the matter, will delight you with hot potatoes in the circle of the family and festive table.

Tasty tomato preparations are used in the preparation of salads, soups, main courses. Wonderful tomato recipes have made their way onto our table, becoming no less famous and popular than potatoes. Here are some of them.

Cherry-flavored pickled tomatoes

The secret of cherry tomatoes is to put cherry twigs in each jar. But, everything is in order. US

You will need:

2 kg of tomatoes, a liter of water, 80 g of sugar, 1/4 tbsp. tablespoons of salt, 5 cherry twigs, 10 cm long, 4 grams of lemon.

Preparation:

Wash the tomatoes in a large bowl of cold water. Next, chop each fruit with a skewer near the stalk itself - the tomato skin will not burst during pickling

Wash the jars with soap, rinse thoroughly with cool water, dry. Place prepared tomatoes tightly - along the walls of the jars, vertically, put cherry twigs

Pour water into a saucepan, boil. Dissolve salt, vinegar, add sweet sand. While stirring, wait until the crystals dissolve.

Pour the workpiece with boiling brine. Sterilize for 26 - 28 minutes with the lid ajar, then roll up.

Fragrant tomatoes are ready, store in a dark, cool place.

Nice blanks!

Pickled tomatoes with mustard, hot peppers and garlic

You can ferment not only cabbage, but also green tomatoes, in other words - brown ones. Delicious preparations with strong fruits are obtained, which are eaten whole, prepared as a salad or added to vegetable soup. To you

Would need:

3.5 kg of brown tomatoes, 1/3 hot pepper pod, 2 cloves of garlic, 10 g of chopped horseradish root, a couple of dill umbrellas with seeds, 3 bay leaves, a clove bud, 10 coriander seeds, 8 allspice and black peppercorns, a liter of water , 60 g of coarse salt, 30 g of mustard powder, 20 mg of natural honey, any.

Preparation:

Prepare a container for tomatoes - carefully put horseradish, dill, seasonings on the bottom. (it is advisable to use stainless steel cookware).

Place tightly and neatly on seasonings in clean jars

Pour over the tomatoes. Cover with clean gauze, folded in six layers, pour the rest of the mustard evenly. Without covering, leave the tomatoes to ferment in the room.

After waiting eight days, seal the container tightly with a lid, put it in a refrigerator or cellar. For a week of fermentation - remove the gauze with mustard powder and send it back to a cool place.

After seventeen days, the tomatoes are ready.

Taste!

Delicious preparations for the winter - green tomato jam without vinegar

Incredible taste! It's like eating kiwi jam, but these "fluffy" fruits are not there. All their own, natural, tasty preparations from the garden. And the main product of the jam is a brown-green tomato! US

Would need:

Kg tomatoes, sugar, g lemons, 70 g water.

Place in the freezer for 11 hours

Then defrost the workpiece, drain the juice that stands out - do not throw it away, we will make an excellent sauce from it for the second courses, we will improve the taste of the pickle, but this is in other recipes. Meanwhile, transfer the wedges to a saucepan, sprinkle with sugar. Stir, wait for the complete dissolution of the sand within 9 hours

We put the dishes on the fire. We prepare the jam with standing in three steps from the moment of boiling for 13 - 15 minutes - remove from the heat, let the workpiece cool, put it on the stove again, remove it again, cool it, the final moment - put the container on the oven for the last time for 9 minutes.
Pour in lemon, stir, cook for 4 minutes

Arrange the hot workpiece in clean jars. Roll up! Store in a dry, dark place

Advice to hostesses. The jam will be tastier - add slices with lemon, orange peel, plus walnuts to the tomatoes. Spicy lovers add fresh ginger and cinnamon.

Enjoy your cup of tea.

Quick pickled tomatoes without vinegar and sugar

A healthy recipe for pickled tomatoes for the winter! The traditional ingredients of sugar and vinegar are not involved. Just marinate tomatoes with garlic in olive oil in the microwave. A quick way for modern housewives! US

Would need.

Prepare sterile jars, lids, vegetables and herbs. The amount of tomatoes, bell peppers and garlic does not matter. Fill as many jars as you want, the main thing is to distribute the spices: three leaves of cherries, currants and several sprigs of fresh or dried dill per jar. Let's get started!

Wash the leaves, arrange them in sterile jars on the bottom, add dried or fresh dill, or dill umbrellas. Also add 1-2 cloves of garlic.

Wash the tomatoes thoroughly, remove the seeds from the bell pepper, cut the vegetable into pieces. Pierce each tomato in the place of the stalk so that it does not burst in the process. Store the tomatoes tightly in jars, alternating with peppers and garlic.

Now the most important part of canning. Pour boiling water over the tomatoes. Cover with sterile lids and let sit for 7 minutes. At this time, cook the marinade: bring the water to a boil, add sugar and salt, dissolve them, add vinegar. Turn off the fire. Pour boiling water into the tomatoes, pour the marinade over them. Roll up the lids and turn upside down until cool. Store ready-made tomatoes in the cellar all winter!

Small pickled tomatoes are a very beautiful preparation for the winter. The advantage is that small jars can be used to preserve small tomatoes. Small tomatoes are used to decorate salads and sandwiches. Bell peppers and mustard seeds add flavor to our winter harvest, with a detailed step-by-step recipe you can easily prepare this canning.

Taste Info Tomatoes for the winter

Ingredients

• small tomatoes - 900 g;
• garlic - 2 cloves;
• bay leaf - 3 pcs.;
• sweet pepper - 1/2 pc.;
• sugar - 2 tbsp. l. (no slide);
• peppercorns - 9 pcs.;
• salt - 1 tbsp. l. (no slide);
• vinegar 9% - 3 tsp;
• mustard seeds - 1.5 tsp;
• parsley to taste.

Time: 50 min.
Servings: 3 half liter cans.

How to cook pickled small tomatoes with mustard seeds for the winter

Preservation jars should be washed with baking soda. After rinsing the jars with clean water, they must be sterilized. I sterilize over steam, and the lids, which I will use to seal the preservation, boil in water for several minutes.


On each tomato, several punctures should be made with a wooden skewer in the hardest place, near the stalk.


I put peeled and chopped garlic at the bottom of the jar. One large clove of garlic is enough for three half-liter jars.


I wash out the sweet bell pepper, cut it in half, cut it out and discard the seeds.


I put the prepared small tomatoes up to half the jar. I put chopped pieces of sweet pepper, parsley sprigs, bay leaves on the tomatoes.

I bring the tomatoes to the top of the cans. On top of the tomatoes I spread slices of pepper and sprigs of parsley so that a trickle of hot marinade does not fall on the tomatoes when pouring the jars. When you pour boiling water directly onto tomatoes, the skin of the tomatoes may burst. Now I measure out how much water I need for the marinade. I pour clean water into jars of tomatoes, and then pour it into a saucepan. I add 50 ml of water to the pot to the water poured from the tomato jars. Put a saucepan of water on the fire and then bring the water to a boil. Then I pour tomatoes in jars with this boiled hot water, cover the jars with lids. Covering the jars with a towel, leave for 10 minutes with hot water. Then I pour the water from the jars back into the saucepan, add 50 ml of water (for evaporation during boiling), again bring everything to a boil. When the water in the pan boils for a couple of minutes, I pour it back into the jars of tomatoes for 15 minutes. Also, like the first time, I cover the jars with lids and a towel.


For the third pouring, I prepare the marinade. This time, pouring water from jars of tomatoes into a saucepan, add granulated sugar and salt according to the recipe and 50 ml of water to the water.


I pour vinegar into jars at the rate of 2 tbsp. spoons of 9% vinegar for each three-liter jar. Thus, I pour one teaspoon of vinegar into each half-liter jar. Then I pour 1/2 tsp into each jar. mustard seeds.


When the marinade boils for 2-3 minutes, pour the marinade hot into jars of tomatoes, seal it hermetically. I turn the rolled jars of tomatoes over and put them on the necks, wrap them with a blanket for the night.


I store canned small tomatoes closed in this way at normal room temperature.