If you like to make harvesting of vegetables for the winter, then be sure to pay attention to the tomatoes. These wonderful vegetables can be salted and pickled separately (and both green and red), you can add to vegetable seals, mixed cakes, and even in salads, lecho, adjika, you can also make tomato juice at home. Recipes blanks for the winter of tomatoes so that they can be listed for a very long time. It’s better not to waste time, but to harvest the most delicious tomato seams for the future. Simple and detailed recipes with step-by-step photos collected in this collection will help you, no matter if you are a beginner or a home canning professional.

Selected recipes for harvesting tomatoes for the winter

The best recipes from tomato blanks with photos

The last notes

The spicy zucchini salad made today is a tasty home-made meal that is easy to prepare and affordable for everyone. To cook it for the winter, you do not need much time. Zucchini salad has a sharp and, at the same time, sweet-sweet taste.

So it was a generous time for Mother Nature’s vegetable gifts - not only on the beds ripe juicy, ripe and ripe tomatoes, they are sold 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 the winter. And then, on a cold, dank evening, you can make a delicious hot dish, open a homemade billet and enjoy the delicious taste of a warm autumn. Marinated tomatoes are one of the most delicious varieties of homemade preparations for the winter, comparable only to. Very tasty and popular, this snack will be desirable on your table all winter.

Of course, the taste of this homemade billet, made with your own hands, can not be compared with a single jar of finished products. Let's consider the options and ways of harvesting pickled tomatoes.

How tasty to pickle tomatoes for the winter?

Marinated tomatoes, canned for the winter - a classic homemade stuff. There is a huge variety of recipes, so the housewife can only choose a recipe that attracted her attention and start cooking.

  Sweet pickled tomatoes with peppers

How to pickle tomatoes to make them tasty? It is enough to add some sugar to the pickle, and then the usual addition to main dishes or a snack will sparkle with new flavors and flavors.

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

How to close sweet pickled tomatoes for the winter?

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

2. Wash ripe tomatoes, cut them into four pieces. Peel the sweet peppers and mix with the tomatoes, put them in a jar, and pour boiling water to the “hanger” level.

3. After 20 minutes, the water should be carefully drained into a saucepan, add all the spices and bring to a boil. Reduce the heat and boil for a few minutes, then re-pour the pickle with spices to the tomatoes.

4. Close the tight lid, roll up. Banks do not need to be sterilized, just turn the container.

  Marinated tomatoes in tomato juice without sterilization

A simple and very tasty marinating recipe that even a housewife who starts cooking can cope with. Such tomatoes will become not only a tasty addition to a daily or holiday table in winter, but also serve as a tasty basis for preparing sauce or dressing in the first courses.

• 2 kg. overripe tomatoes for juicing;
• 1.5-2 kg. small tomatoes for pickling;
• 50 gr. salts;
• 2 - 3 tsp. Of fine granulated sugar;
• A large pinch of hot pepper;
• 2 umbrellas cloves.

How to close pickled tomatoes in juice for winter?

1. To sort and wash the tomatoes for juicing, and extract the juice either in a juicer, or chop in a blender, or you can cut the tomatoes in half and rub it on a regular grater, and then squeeze through gauze or a sieve.

2. Pour the juice into a saucepan, bring to a boil, reduce the heat and sweat for 5-7 minutes. Add spices and seasonings to the sauce, mix, try in 2-3 minutes to have enough salt and sugar, spices.

3. Boil the sauce for 12-15 minutes on low heat. And while there is time, you can do directly tomatoes.

4. Prepare a convenient-sized container for pickling, and if you wish, you can peel the skin off the tomatoes by dipping the fruit in boiling water for a minute, pre-puncture or cut into the skin.

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

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

  Marinated Cherry Tomatoes with Vinegar and Garlic

Tasty delicacy for everyday or holiday table is not difficult to cook at home, and you will need the simplest products that can be found in every home, or purchased in the nearest major store or supermarket.

• 650 gr. Cherry Tomatoes;
• 1-2 sweet peppers;
• A small bunch of greens - dill and parsley;
• 4-5 cloves of garlic;
• 2 leaves of laurel;
• 1-2 umbrella cloves;
• 50 gr. rock salt;
• 2 tsp fine sugar;
• 30 ml. 9% apple or wine vinegar.

How to close pickled tomatoes with garlic for the winter?

1. Rinse and dry the herbs, cut into large pieces. Peel fresh garlic, cut it in half so that it gives off its flavor better.

2. Put in a jar of herbs, garlic, and pea allspice, black pepper.

3. Each tomato tomato should be chopped, and tomatoes should be placed in a jar, and at the bottom it is recommended to place large fruits, and those that are smaller - from above.

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

5. Screw the cap on, roll it upside down and store it in a cool, dark place.

  Sour Pickled Tomatoes

Virtually no family can do without closing a small stock of pickled tomatoes for the winter according to the family recipe, which is recorded in an old, worn 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 gr. 6% apple (or wine) vinegar;
• 50 gr. salts;
• 2-3 art. spoons of sugar;
• 50 ml. vegetable oil;
• 2 kg. small tomatoes;
• 1-2 sweet bulb bulbs;
• 6-7 cloves of garlic;
• 2-3 bay leaves;
• Spicy fresh (or dry) herbs - on request.

How to close for the winter sour pickled tomatoes?

1. How to cook pickled tomatoes recipe, which every housewife should know? To prevent the tomatoes from bursting, they need to be washed and dried and pinned with a regular toothpick near the stem.

2. At the bottom of the jar lay out the peeled and chopped garlic, roughly chopped greens and chopped onion and a little vegetable oil.

3. It is enough to put tomatoes tightly in jars, trying to lay down 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 boil for 5-7 minutes without adding vinegar.

5. Before removing the pan from the heat, pour in the vinegar, mix, pour the tomatoes in the jars, screw on the lid, roll up and turn them over.

  Marinated tomatoes for the winter with the addition of mustard

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

• 2 kg. small tomatoes;
• 6 leaves of laurel;
• 4-5 sheets of cherry;
• 2-3 umbels of dill;
• 4-5 currant leaves;
• 30 gr. dry mustard (powder);
• 55 gr. salts;
• 5 tbsp. spoons of sugar;
• 2 liters of clean water.

How to close for the winter tomatoes with mustard?

1. Select for pickling tomatoes of approximately the same size, which are not slightly ripened. Each tomato must be whole, without damage and damage, not crumpled.

2. Rinse the tomatoes well in running water, dry with kitchen paper towels and place them in clean, pre-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 for the grains to dissolve, add mustard powder. Bring it to a boil again, let it boil for a minute, turn off the heat and cool.

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

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

• Green tomatoes are very tasty, if you pickle them with a little cinnamon. In order for the bank not to burst during storage, you must add 1 tablet of regular aspirin to each;
• Marinated tomatoes for the winter recipes, which are presented above, it is recommended to close several varieties of tomatoes according to different recipes. Thus, during a long winter, there will always be a variety of tastes on a festive or casual table;
• It is not worth trying to preserve the proportions of vinegar for sure as long as possible - tomatoes are tender vegetables, and if they do not follow the recipe, they can become acidic. Of course, they can be used for cooking first and second courses, but in its pure form it will not taste good;
• It is very important to close the jar after sealing the container so that the marinade soaks all the vegetables evenly. After all, most of the time allotted for storage, they will stand down bottom, so it is necessary that each tomato has enough time to feed on the flavors and aromas of marinade;
• It is worth paying attention to such recipes for pickled tomatoes, as with fresh carrot (beet) tops, in sweet and sour marinade, with chili pepper, the addition of currant leaves and cherries. Such tomatoes will have a bright interesting taste, but you should not forget about classic recipes - they usually make up most of the blanks.

Marinated tomatoes cooked according to these recipes, will decorate both everyday and festive table, 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, savory salad, or fragrant sauce. Cook with pleasure, do not be afraid to experiment with adding seasonings and spices to delight the family with delicious homemade preparations.

Preparations for the winter can not do without preserved tomatoes. Pickled tomatoes  in banks - juicy and tasty snack in the winter.

We present to you tomato conservation recipes  with various spices, bell pepper, dill, grapes, onions, garlic, carrot tops, in tomato juice.

Proven recipes, the most delicious tomatoes for the wintersuch salting will be useful to any hostess.

Fragrant and juicy snack for the winter tomatoes with grapes, looks beautiful. Cooking tomatoes without sterilization with vinegar.

Tomatoes, white and red grapes, basil 1 sprig, garlic 2 cloves, onion 1 pcs., Cloves 2 pcs., Salt 1 tbsp. l without slides, sugar 1.5 tbsp. l., vinegar 9% 1 tbsp. l

Recipe

Prepare 1.5 liter jars and lids: wash and sterilize. Wash tomatoes and grapes. So that the peel does not burst on the tomatoes, pierce the toothpick at the base of the tomato.

Peel the onion, cut into half rings, cut the garlic cloves in half. At the bottom of each can put basil, chopped onion, garlic, cloves.

Tomatoes folded in a jar on a spice alternating with grapes. I simultaneously added red and white grapes.

Pour the banks with tomatoes and grapes with boiling water, cover with lids, leave for 20 minutes.

Pour the brine into the pan and bring to a boil. Pour the brine jars with tomatoes again, leave for 20 minutes.

Pour the brine in the pan, add sugar and salt. Stir and bring to a boil.

In each jar of tomatoes pour 1 tbsp. l vinegar, then pour boiling brine and roll covers. Banks turn upside down, leave to cool. Store in a cool place.

Best suited variety of tomatoes Cream, not overripe fruit. A simple recipe for delicious tomato halves for the winter.

Tomatoes 1.5 kg, dill, parsley, bay leaf, garlic, bell pepper, onion, vegetable oil 2 tbsp. l, vinegar 9% 4-6 tbsp. l

Pickle for 3 l jar:  sugar 6 tbsp. l, salt 2 tbsp. l, water 5 glasses 250 g

The recipe for making tomatoes in halves for the winter

Wash the tomatoes, cut each in half. Prepare jars and lids, wash and sterilize.

At the bottom of the jar put parsley, dill, onion cut into half rings (half a onion is enough for a liter jar), bay leaf, 5-7 peppercorns.

Cook the marinade:  add sugar, salt and boil to water. Remove the marinade from the plate and leave to cool to room temperature. Pour tomatoes with cooled marinade, cover with lids and sterilize.

Liter cans sterilized for 4 minutes, 1.5 liter - 5 minutes, 3-liter - 7 minutes.

Roll up the cans with lids, turn them upside down and leave to cool completely.

Marinated Tomatoes "Under the snow" with garlic

Delicious pickled tomatoes with a pleasant garlic flavor. A simple recipe for cooking tomatoes with garlic for the winter. The pickle from the jar is very tasty, so there is nothing left - neither a tomato, nor a pickle.

Ingredients for 1.5 liter jar:  tomatoes, grated on a medium grater garlic 1 tsp.

Marinade to 1.5 liters of water:  sugar 100 g salt 1 tbsp. l, vinegar 9% 100 ml.

Recipe

Prepare jars and lids, sterilize. Wash the tomatoes, spread on banks.

Pour tomatoes with boiling water, cover with lids, leave for 10 minutes. During this time, cook garlic, grate.

Pour the water from the cans with tomatoes into the pan (measuring the volume for brine preparation), add salt and sugar. Bring the brine to a boil, add vinegar.

Put grated garlic into each jar and then pour boiling brine. Roll cans with metal lids.

Turn the jars upside down, wrap and leave to cool.

Delicious and healthy juice from tomatoes for the winter. A very simple recipe for making fragrant tomato juice. Natural juice homemade. From 1.5 kg of tomatoes out 1 liter of juice when scrolling through a meat grinder with a nozzle for juice.

Ingredients:  tomatoes, salt (5 liters of juice) 2 tbsp. l or to taste, ground black pepper (5 liters of juice) 1 tsp. or to taste.

Tomato Juice Recipe

Wash and chop the tomatoes. Squeeze out the juice using a meat grinder with a nozzle for tomato juice, you can squeeze out the juice using a juicer, but the juice yield will be less.

Pour the resulting juice into a saucepan, add salt and ground pepper, mix. Put on the stove and bring to a boil, remove the foam that appears. Cook for 10 minutes, reducing the heat to a minimum so that it barely boils, stirring occasionally.

Banks wash and sterilize. Pour tomato juice over the cans and roll up the lids. Turn the jars upside down, leave to cool.

Recipe-cooked tomatoes have a unique flavor. Juicy and tasty tomatoes, a great snack in winter.

Ingredients for 3-liter jar:  1-2 onions onions, 1.5-1.7 kg tomatoes, 2 pieces of bay leaves, black peppercorns 7 pieces.

Water 1.5 liters, sugar 4.5 tbsp. l, salt 1.5 st. l, citric acid 1,5 tsp.

The recipe of pickled tomatoes with onions and citric acid

Wash the tomatoes, remove the tails. Prepare jars and lids, sterilize.

At the bottom of each can put chopped onion rings. We put tomatoes in banks. Pour boiling water and leave for 20 minutes, covered with lids.

Drain the water in a saucepan. In each jar add bay leaf, peppercorns.

Add salt, sugar to the pan and bring the brine to a boil.

Remove the pan from the stove and add citric acid. Stir and pour the pickle into jars. Roll covers, turn upside down, wrap and leave to cool.

Unusual and mysterious marinade, you can drink as a pleasant drink. A quick recipe for cooking tomatoes for the winter. So that the peel does not burst on the tomatoes, pierce the toothpick at the base of the tomato.

Ingredients for 3-liter jar:  dill 1 inflorescence, tomatoes 1.5-1.7 kg, bay leaf 2 pcs, black peppercorns 10 pcs, cloves 5 pcs, garlic 1-2 heads.

Marinade on 3-liter jar: water 1.5 liters, sugar 4 tbsp. l, salt 2.5 st. l, vinegar 9% 50 ml, vodka 1 tbsp. L., ground red pepper 0.5 tsp.

Recipe for making tomatoes in a mysterious marinade

Wash jars and lids, sterilize. At the bottom of the jar put dill, garlic, bay leaf.

Wash the tomatoes and place in jars. Pour the cans with tomatoes with boiling water, cover with lids and leave for 7 minutes. Drain the water from the cans into the pan. Add salt, sugar, ground red pepper - bring to a boil.

In cans add cloves, peppercorns.

Remove the brine from the stove, add vinegar, vodka, mix and pour into jars.

Roll cans with lids, turn upside down, leave to cool.

Marinated tomatoes - the best snack to boiled or fried potatoes. In winter, such delicious tomatoes will surprise your friends and acquaintances.

Ingredients for 3-liter jar:  tomatoes 1.5-1.7 kg, Bulgarian pepper 1 pc, onion 2 pcs, parsley 5-6 sprigs, sugar 100 g, salt 50 g, vinegar 9% 50 ml, bell pepper 5-6 pcs.

Recipe for Pickled Tomatoes

Prepare jars and lids, wash, sterilize. Enumerate the tomatoes, wash them well.

Onions cut into 4-6 pieces into slices. Wash the bell pepper, remove the seeds, cut into 4-5 pieces.

Put onions and parsley on the bottom of the cans. Fill the jar with tomatoes, evenly distribute the strips of pepper in the jar.

Pour boiling water over cans, cover with lids, leave for 20 minutes.

Drain water in a saucepan, add salt, sugar, bring to a boil.

When the brine boils, add vinegar and remove from heat. Add the peppercorns to the jars, then pour the jars with the pickle, roll up the lids. Turn upside down jars, wrap and leave to cool.

Cucumbers with tomatoes go well together. Juicy tomatoes and crispy cucumbers like you.

Ingredients for 3-liter jar:  tomatoes, cucumbers, water 1.5 l, sugar 4 tbsp. l, salt 2 tbsp. l., vinegar 9% 25 ml, horseradish leaves 1 pc, umbrellas dill 1 pc, bay leaf 2 pcs, peppercorns 3 pcs, garlic 3 cloves.

Recipe

Wash the tomatoes so that the skin does not burst on the tomatoes, puncture the toothpick at the base of the tomato. Pour cucumbers with water and leave for 30 minutes, then wash and trim the tips.

Prepare jars and lids, wash and sterilize. Put on the bottom of horseradish leaf, black pepper, dill umbrella, bay leaves. Vegetables spread on banks, add garlic cloves.

Banks pour boiling water and cover with lids, leave for 30 minutes.

Drain the water, measuring the amount for brine (ingredients in the recipe for 1.5 liters of water). Add sugar and salt, mix.

Bring to a boil, remove from heat and add vinegar. Pour the jars with pickle vegetables, roll up the lids. Turn the jars upside down, wrap and leave to cool.

Fragrant and tasty tomatoes, adding sweet pepper will give a special taste. An easy-to-cook recipe for delicious tomatoes for the winter with bell peppers.

Ingredients for 3-liter jar:  tomatoes 1.5-1.7 kg, Bulgarian pepper 2 pcs, a piece of horseradish, dill sprig, garlic 2 cloves, bitter pepper 2 cm, vinegar 9% 1 tbsp. l

Marinade on 1 l of water:  sugar 1 tbsp. l, salt 1.5 st. l

The recipe for pickled tomatoes with pepper

Prepare caps and jars, wash and sterilize.

Wash tomatoes and spices. So that the peel does not burst on the tomatoes, pierce the toothpick at the base of the tomato. At the bottom of the cans put dill, horseradish, garlic, bitter pepper (I used green bitter pepper, cleaned the seeds and cut in length from the pepper 2 cm per jar).

Fold tomatoes, bell peppers in jars, pour boiling water, cover with lids and leave for 30 minutes.

Pour the water into a saucepan, bring to a boil and pour over the jars with tomatoes for 30 minutes. Drain the water again and when it boils pour the jars, leave for 30 minutes.

Drain the water, making the measurement of the amount of water to prepare brine. Add salt, sugar, bring to a boil.

In banks add 1 tbsp. l vinegar and boiling brine. Roll banks, turn upside down, wrap, leaving to cool.

Juicy tomatoes for the winter with bell peppers and carrot leaves. I, when cooking with carrot tops, add a young carrot sliced. So that the peel does not burst on the tomatoes, pierce the toothpick at the base of the tomato.

Ingredients:  tomatoes, tops of carrots, young carrots, paprika.

Marinade:  water 4 liters, sugar 20 tbsp. l, salt 5 tbsp. l, vinegar 9% 400 ml.

Recipe

Wash the caps and jars, sterilize. Wash tomatoes, carrots, carrot leaves. At the bottom of the can put carrots tops, then tomatoes.

Peel the Bulgarian pepper, cut it into strips, cut the young carrot into strips, add to jars with tomatoes.

Pour boiling water over the jars, cover with lids and leave for 10 minutes. Drain the water, bring to a boil and refill the jars, leave for 10 minutes.

Drain water in a saucepan, add sugar, salt, bring to a boil. Remove from the stove, add vinegar and pour jars, roll up the lids.

Turn the jars upside down, leave to cool.

The recipe for pickled tomatoes in tomato juice - very tasty tomatoes, a minimum of spices, lots of vitamins and nutrients. Tomato juice will not disappear too, very tasty drink.

Ingredients for 3-liter jar:  tomatoes 1.5-1.7 kg per jar, tomatoes for juice 2-2.5 kg, salt 4 tbsp. l, sugar 4 tbsp. l, garlic 2 cloves, bay leaf 2 pcs, black peppercorns 5-6 pcs.

Cooking recipe with sterilization

Wash jars and lids, sterilize. Arrange the tomatoes in jars. To prevent the skin from bursting on the tomatoes, pierce the toothpick at the base of the tomato.

Tomato juice on tomato twist through a meat grinder with a nozzle for juice or using a juicer.

The resulting tomato juice is poured into a saucepan, add salt, sugar, peppercorns, bay leaf, garlic. Bring to a boil and cook for 10 minutes.

Boiling tomato juice with boiling tomato juice, cover with lids and sterilize for 20 minutes. Roll up the cans with lids, turn them upside down and leave to cool completely.

Cooking recipe without sterilization

Banks with tomatoes pour boiling water, leave for 10 minutes. Drain water, bring to a boil and pour water back on for 10 minutes, drain the water.

Put tomato juice on the fire, add spices and boiling brine, pour cans of tomatoes, roll up the lids and turn upside down.

They make very tasty tomatoes in their own juice.

The most popular canned tomato recipes. Delicious preparations for the winter!

Good housewives are getting ready for winter in advance, “hope for supermarkets, but don’t make it yourself” - so they say, pickling, salt, freeze. Tomatoes in the list of winter preparations are on one of the first places, these vegetables are good in various forms: both independently and in company with other vegetables. In this material, a selection of recipes of tomatoes, marinated in different ways.

Very tasty tomatoes for the winter in cans 3 liters - photo recipe step by step

At the end of the summer season, many housewives close the jars with tomatoes. This occupation is not at all difficult. Thanks to a simple canning recipe, you can pickle tasty, juicy tomatoes in a few minutes. Open a jar of homemade tomatoes in the winter will be very cool. This snack is suitable for serving at any table! Calculation of products is given on one three-liter jar.

Time for preparing:  1 hour 0 minutes

Quantity: 1 portion

Ingredients

• Tomatoes: 2.5-2.8 kg
• Bow: 5-6 rings
• Carrots: 7-8 circles
• Bulgarian pepper:30 g
• Carrot tops:1 sprig
• Salt: 1 tbsp. .l.
• Sugar: 2.5 tbsp. l
• Allspice: 3-5 peas
• Aspirin: 2 tablets
• Lemon acid:2 g
• Bay leaf: 3-5 pcs.

Cooking instruction

How to cook pickled tomatoes for the winter in banks

You can pickle tomatoes in different ways, including using different containers, from liter cans to enameled buckets and barrels. The first recipe is the simplest one, he suggests taking a minimum of ingredients and glass jars of small size (up to a liter).

Ingredients:

• Tomatoes - 2 kg.
• Filtered water - 5 tbsp.
• Sugar - 2 tbsp. l
• Salt - 1 tbsp. l
• Acetic essence - 1 tbsp. l (based on each tank).
• Black pepper, spicy, allspice, garlic - all 3 pcs.
• Bay leaves, horseradish - 1 leaf each.
• Dill - 1 sprig / umbrella.

Algorithm of actions:

1. Select the best tomatoes - dense, ripe, small in size (preferably the same). Rinse. Each fruit pierced with a toothpick in the region of the stem. This will help keep the tomatoes intact when pouring boiling water.
2. Sterilize the banks. At the bottom of each set seasoning, spices, garlic (horseradish leaves, bay leaf, dill, pre-rinse). Garlic peeled, you can not cut and put whole teeth (if cut, the marinade will be more fragrant).
3. Lay tomatoes almost to the top.
4. To boil water. She carefully pour the tomatoes. Now sustain 20 minutes.
5. Water is drained into one large container, add salt, sugar. Re-boil.
6. The second time now pour the tomatoes into the fragrant marinade. In jars add a tablespoon of essences directly under the lid.
7. Cork sterilized tin lids. For additional sterilization, wrap in an old blanket until morning.

You can conduct small experiments by adding strips of sweet pepper, sliced ​​carrots or onion rings into the jars.

Very simple salting tomatoes for the winter in one-liter jars

In the old days, most of the available vegetables were salted in huge barrels. And nutritionists say that this method is more useful for the body than the usual pickling, because it allows you to save almost all the vitamins and minerals. The simplest recipe for salting tomatoes will require a little time and a small amount of ingredients.

Products:

• Tomatoes - 5 kg.
• Water - 5 liters.
• Garlic - 2 cloves per jar.
• Bay leaf - 2 pcs.
• Allspice - 3-4 pcs.
• Horseradish root.
• Salt - 1 tbsp.

Algorithm of actions:

1. The process of salting begins with washing and sterilizing containers.
2. Next you should choose tomatoes, preferably very dense, with a thick skin. Rinse.
3. Garlic with horseradish peel, cut into pieces.
4. Half of the spices should be placed on the bottom of the prepared containers, then the tomatoes should be laid, again the spices and again the tomatoes (up to the top).
5. Water should be filtered, but do not need to boil it (or boil and cool). Add salt to it, stir until the grains are completely dissolved.
6. Pour the prepared tomatoes with brine, close the capron lids. Banks for a day to leave the kitchen to start the fermentation process.
7. Then they need to hide for storage in a cold place. The fermentation process lasts a little over a month.

Wait for this time and you can taste, such salty tomatoes are good for boiled potatoes and mashed potatoes, for meat and fish.

Recipe for canned cucumbers and tomatoes in cans for the winter

Tomatoes are good in and of themselves, and in company with other gifts of the garden. Most often, you can find recipes in which in one jar there are red tomatoes and green cucumbers. When pickling tomatoes, acid is released, which gives an unusual taste to pickled vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1 kg.
• Salt - 2.5 st. l
• Sugar - 2 tbsp. l
• Garlic - 4 cloves.
• Dill - greens, umbrellas or seeds.
• Vinegar (9%) - 2 tbsp. l

Algorithm of actions:

1. Rinse cucumbers, trim tails. Pour cold water. To sustain from 2 to 4 hours.
2. Tomatoes and dill just wash. Banks must be sterilized.
3. In hot still jars on the bottom put dill (as it is) and garlic, peeled, washed, chopped (or whole chives).
4. First, fill the container with half of cucumbers (experienced housewives to save space put the fruit vertically).
5. Tomatoes chop with a toothpick or a fork, so the pickling process will go faster. Lay on top of cucumbers.
6. Pour boiling water over vegetables for 20 minutes.
7. Pour sugar, salt into the pan, pour the water from the jars with future seals. Boil.
8. Pour and cork with hot lids (sterilized beforehand). To turn, to wrap up with warm things for additional sterilization for the night.
9. Cooled by the morning banks with cucumbers / tomatoes clean.

Finally, the marinating process will end in 2 weeks, then you can proceed to the first tasting. But it is better to wait until the snow-white winter to pamper yourself and loved ones with delicious vegetable platter.

Very tasty tomatoes in the banks for the winter with vinegar

Grandmothers in the good old days salted tomatoes, most modern housewives prefer pickling with vinegar. Firstly, the process goes faster, and secondly, vinegar gives the tomatoes a pleasant spicy taste.

Ingredients:

• Tomatoes are ripe, dense, small in size - 2 kg.
• Hot pepper - 1 pc.
• Bulgarian pepper - 1 pc.
• Garlic - 2-4 cloves.
• Carnation, sweet pea.

Per liter of marinade:

• Sugar - 4 tbsp. l
• Salt - 2 tbsp. l
• Classic vinegar table 9% - 2 tbsp. l

Algorithm of actions:

1. The process of marinating, according to tradition, begins with the sterilization of containers and the preparation of ingredients. Banks are better to take liter: wash, sterilize over steam, or send to the oven.
2. Rinse tomatoes and peppers (spicy and Bulgarian). Sweet peppers to clear from the kernels and the stem.
3. In each jar put a few peas allspice, 2 cloves, garlic.
4. Hot peppers cut into pieces, send to the bottom of the cans. Sweet pepper is also chopped, also put on the bottom.
5. Now it's the turn of tomatoes - they just fill the container to the top.
6. The first time to pour tomatoes with simple boiling water. Leave for half an hour.
7. Drain marinade into a separate pan. Add the normal salt and sugar. Boil the marinade.
8. Re-pour into jars with tomatoes. Gently under the cover to pour in 2 tbsp. l vinegar. Cork.

Many housewives advise to turn over the capacity, wrap the top. During the night the sterilization process is completely over. Cooled banks can be hidden in the cellar.

The recipe for sweet tomatoes for the winter in banks

When pickled, tomatoes are often too sharp and salty. But there are recipes that will delight lovers of sweet marinade, one of them offers to give up all known spices and spices, leaving only Bulgarian pepper, by the way, is also sweet.

Ingredients (calculated on 3 liter containers):

• Tomatoes - about 3 kg.
• Bulgarian pepper - 3 pcs.
• Sugar - 5 tbsp. l
• Salt - 2 tbsp. l
• Vinegar - 2 tbsp. l on each can.

Algorithm of actions:

1. The order of marinating is already known - prepare tomatoes and peppers, that is, rinse thoroughly. At the Bulgarian pepper to remove the seeds and the "tail".
2. Tanks sterilized. Put sliced ​​peppers on the bottom and tomatoes on the neck.
3. Pour boiling water. You can relax or do other things for 20 minutes.
4. Drain the water from the cans, already smelling of Bulgarian pepper. Add salt. Pour sugar. Boil.
5. Vinegar or pour in boiling marinade, or directly into the banks.
6. Sterilized lids to cork tomatoes.

Turn or not - depends on the desire, but be sure to wrap up. In the morning, hide in the cellar, it remains to be patient and not to open a jar of sweet pickled tomatoes the next day.

Tomato salad - a delicious preparation for the winter

With the advent of the cold season, one wants something very beautiful and useful. The best remedy for the blues is a jar of lettuce from tomatoes, peppers and cucumbers. The recipe is also good because you can use substandard vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1.5 kg.
• Sweet pepper - 0.8 kg.
• Onion - 0.5 kg.
• Vegetable oil - 120 ml.
• Sugar - 3 tbsp. l
• Salt - 3 tbsp. l
• Acetic acid - 1 tsp. for each half-liter capacity.
• Seasoning mix.
• Greenery.

Algorithm of actions:

1. In preparing the vegetables, you will have to sweat the hostess (or her reliable assistants), as the vegetables need to be washed and peeled. Remove seeds from peppers, stalks of tomatoes and peppers.
2. Then all the vegetables cut into circles. Greens wash and chop.
3. Fold the fragrant vegetable mixture in an enameled container of sufficient size. Immediately send in her salt, sugar, available spices. Pour in vegetable oil.
4. At low heat bring the salad to a boil first. Then boil for half an hour over low heat with constant stirring.
5. During this time, prepare cans (8 pieces for half a liter) and cover - sterilize.
6. When hot, arrange the salad in cans. Top with acetic acid (70%).
7. Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

Now you can cork a delicious, healthy and very beautiful salad, where tomatoes play an important role.

Tomatoes in cans for the winter with garlic

Salads, of course, are good in all respects, except for one thing - too much preparatory work. It is much easier to cook simply pickled tomatoes with garlic - useful, tasty and the view is wonderful. The recipe is called "Tomatoes under the snow," because garlic must be grated on a fine grater and poured over the vegetables.

Ingredients (for banks 1 liter):

• Tomatoes - 1 kg.
• Garlic grated - 1 tbsp. l
• Classic vinegar 9% - 2 tbsp. l
• Sugar - 2 tbsp. l (if you take a little less, the tomatoes will be slightly sour).
• Salt - 2 tbsp. l

Algorithm of actions:

1. Tomatoes are prepared according to the classical technology: pick vegetables for pickling of the same size, ripened, but with a dense skin, without damages and dents.
2. Wash tomatoes. Peel the garlic, also send under running water. Grate on a fine grater.
3. Sterilize the jars while they are still hot, arrange the tomatoes, sprinkle them with garlic.
4. Pour boiling water for the first time. Drain in a saucepan, cook salty-sweet marinade.
5. Pour again, top with vinegar.
6. Cork caps, which also underwent a sterilization process.

Quick, easy and very beautiful!

How to cook tomatoes in banks for the winter with onions

Tomatoes are good for being friends with different vegetables, they are very fond of the company of garlic or onions. But, if in such a roll-in garlic is chopped finely, and has only one function - the natural flavor, the onion is a full participant in the culinary process.

Ingredients:

• Tomatoes - 5 kg.
• Onions (very small size) - 1 kg.
• Filtered water - 3 liters.
• Vinegar 9% - 160 ml.
• Sugar - 4 tbsp. l
• Salt - 3 tbsp. l
• Dill in umbrellas.
• Bitter pepper - 1 pod.
• Currant leaves and horseradish (optional).

Algorithm of actions:

1. First, prepare the tomatoes and onions, first wash, chop first near the stem. Onions cleanse, then rinse.
2. Dill the leaves (if used) and the hot pepper and rinse. Capacity, of course, sterilize.
3. Down throw seasonings, currants and horseradish leaves, pieces of pods of bitter pepper. Tomatoes are laid alternating with onions (there should be several times more tomatoes than onions).
4. Pour boiling water. Wait 7 to 15 minutes (optional).
5. Drain the fragrant water in a saucepan, add salt, sugar to the water. After boiling pour vinegar.
6. Proceed with pouring marinade and sealing.

Tomatoes, prepared in this way, acquire a sour-hot taste, onions, on the contrary, become less bitter.

Tomatoes in cans for the winter with cabbage - the original recipe for preservation

Another good "partner" in the rollings for tomatoes is the usual white cabbage. It can be present in any form - chopped into large chunks or chopped rather small.

Ingredients:

• Tomatoes - 2 kg.
• White cabbage - 1 kg.
• Sweet pepper - 1 pc.
• Carrots - 2 pcs. (medium in size).
• Bay leaf, dill, allspice.
• Garlic - 4 cloves.

Marinade:

• Water - 1 l.
• Sugar - 3 tbsp. l
• Salt - 2 tbsp. l
• Vinegar - 1-2 tbsp. l (at 9%).

Algorithm of actions:

1. Prepare vegetables - clean, wash, chop. To leave tomatoes whole, chop cabbage or chop (optional), use a grater to chop carrots. Pepper - slices. Cut garlic into thin slices.
2. Containers, according to tradition, sterilized before laying vegetables. Again, according to tradition, at the bottom of the cans lay natural flavors - dill, pepper, laurel. Pour the garlic.
3. Start laying vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
4. Immediately cook the marinade with salt, sugar and vinegar. Pour the cans filled with vegetables. Cover with tin lids.
5. Send for additional pasteurization. After 15 minutes, close and warm.

Very tasty pickled tomatoes in cans - barrel tomatoes for the winter

Sour - one of the oldest recipes for harvesting vegetables for the winter. In the old days, when there was no vinegar and tight-fitting cans, it was difficult to keep vegetables until spring. But today, along with fashionable marinating, still experienced housewives practice fermentation, but not in barrels, but in the usual three-liter glass jars.

Ingredients:

• Tomatoes - 3 kg.
• Dill, horseradish, currants, cherries, parsley (optional and available ingredients).
• Garlic.
• Salt (the most common, not iodized) - 50 gr. per can of 3 liters.

Algorithm of actions:

1. To select tomatoes, the ideal varieties of “cream” are small, with a dense skin, very sweet. Wash vegetables and herbs. Peel the garlic and rinse.
2. Tanks sterilized. At the bottom lay part of the herbs, spices and seasonings (fragrant and bitter peppers, cloves, etc.) are allowed. Fill the jar almost to the neck with tomatoes. Top again, herbs and spices.
3. Prepare the brine by dissolving 50 gr in boiled water (0.5 l.). salt. Pour into a jar. If there is little brine, top up with normal water.
4. Soak in the room for 3 days to begin the fermentation process. Then rearranged in the fridge or just a cold place. The process will continue for another 2 weeks.

Over time, you can start tasting a native Russian snack.

Tomatoes in cans for the winter with mustard

Nowadays, mustard has practically lost its significance, although in former years it was actively used by hostesses. Meanwhile, it is a good means for seaming, which does not allow the formation of mold in the banks. Therefore, homemade canned food can be stored at room temperature.

Ingredients:

• Tomatoes - 2 kg.
• Mustard powder - 1 tsp.
• Garlic - 4 cloves.
• Bitter pepper pod - 1 pc.
• Sweet peppers allspice - 4 pcs.
• Laurel - 3 pcs.

Brine:

• Water - 1 l.
• Common salt - 1 tbsp. l
• Sugar - 2 tbsp. l

Algorithm of actions:

1. Rinse containers thoroughly. Wash tomatoes under running water.
2. At the bottom of the jars put seasoning, pepper pod (can be cut into slices), garlic. Next, lay a small, dense tomatoes (up to the neck).
3. Pour boiling water.
4. After a while, drain the water, prepare the brine.
5. Pour the tomatoes again with hot pickle. Put mustard on top and pour vinegar.
6. Cork tin lid.

The mustard pickle will have a cloudy, but the taste of the snack will be excellent.

How to make harvesting tomatoes for the winter in cans without sterilization

And finally, a rather simple recipe again, which does not require additional sterilization in hot water (a process that many novice hostesses are afraid of, and experienced ones too).

For the past year already, the harvest from the dacha has not been wasted in vain and it perfectly replenishes the stocks of blanks. Marinated tomatoes for the winter canned in jars and then delight on holidays and on weekdays. Today I will share with you different, but always proven and good recipes for harvesting tomatoes.

At first glance, it may seem that pickled tomatoes are some kind of difficult to cook dish that an inexperienced mistress cannot cope with. But I assure you, everything is easy. The main thing to remember is the basic rules and proportions of recipes, and then you can even improvise. Like many housewives, you can add to taste different spices, herbs and experiment with varieties of tomatoes.

The best time for harvesting pickled tomatoes is when it is easy to buy them in large quantities and at a low price, that is, during the harvest season. Or use the ones that you have grown yourself in the beds and greenhouses.

Marinated tomatoes in jars are good and large and small, cream and even cherry. Almost any variety of tomatoes marinated well.

  Delicious pickled tomatoes for the winter with greens - a simple step by step recipe

I tried marinating tomatoes according to different recipes and made sure that the ideal proportions of salt and sugar for each person are always their own, so you may have to close more than one batch before you find your favorite one. Someone likes sweet pickled tomatoes, someone puts more salt than sugar, and loves salty-sour. Vinegar adds its pronounced acidity, but do not forget that tomatoes themselves contain a large amount of acid.

This recipe is characterized by the fact that sweetness and salinity are balanced, and the taste is very rich due to different leaves and herbs.

For aromatic pickled tomatoes you will need:

• tomatoes - from 2 kg,
• fresh parsley - 2-3 sprigs per jar,
• dill root if desired
• celery,
• leaves of black currant - 2-4 leaves per jar,
• cherry leaves - 2-4 leaves per jar,
• bay leaf - 2 leaves per jar,
• black peppercorns - 5 peas per jar,
• allspice peas - 5 peas per jar,
• salt,
• sugar,
• 9% vinegar.

Cooking:

1. Prepare the tomatoes, wash them thoroughly. They must be intact, without damaged skin, without green barrels and butts. About the same size, but it does not matter.

To better marinate the tomatoes, regardless of the thickness of the skin, take a toothpick and make a few punctures near the stem. These little holes allow the marinade to get inside.

2. Wash jars with baking soda. Then sterilize them on the stove or in the oven. It can also be sterilized in the microwave. Do not forget to sterilize and cover, it is possible in boiling water. In the microwave can not, because they are metal.

Choose the size of the cans, for large tomatoes are more suitable large. But keep in mind that an open jar of pickled tomatoes will have to be stored in the refrigerator.

3. Rinse the herbs thoroughly and place them in the jars. The proportions of greenery in jars are about as follows. For each liter of jar volume, 1-2 branches of parsley, 2 leaves of cherry, 2 leaves of currant, 4-5 peppercorns, 1 bay leaf will be obtained.

If you use 2 or 3 liter jars, proportionally increase the number of leaves inside each.

4. Place the tomatoes in each jar. Do it as tightly as possible. Leave smaller tomatoes for later, to make it easier to put them in the tapering mouth of the jar or fill the voids between the large tomatoes.

5. Now we measure how much it is necessary to prepare the marinade for our tomatoes. For this, I use my grandmother's wonderful know-how.

To know exactly how much water you need, pour hot water into a jar with tomatoes. You can simply boil a kettle for this. Fill the jars on the very edge, so get the required amount of marinade.

After that, let them stand for 10 minutes. This will be the sterilization of tomatoes and herbs.

6. Now drain the water from the cans, but not into the sink, but into a separate pan. In this case, the best way to measure the resulting volume of water is to use a measuring jug or a liter empty jar (necessarily sterile). So you will find out how many liters of marinade you can pour into jars of pickled tomatoes and there is no excess. And certainly there will be no shortage. Marinated tomatoes are also optimized in terms of economy.

7. In the pan after the measurements you should get a certain amount of water, from which we prepare the marinade. Add salt and sugar to the water in this proportion per liter of water: 1 tablespoon of salt and 2 tablespoons of sugar.

Stir it all and bring to a boil on the stove. As soon as it boils, remove and add vinegar in the proportion of 100 ml per liter of water (approximately 6-7 tablespoons).

Vinegar is usually added to the hot marinade at the very end of its preparation, or even directly to the jars. Vinegar should not boil, because it loses its properties.

8. Fill the banks with ready-made hot marinade. The liquid should reach the very edge of the jar. Immediately close the lid and roll up. Or screw if you have screw caps.

After that, turn the jars and put them on the lid. Check the tightness, if the bank around the lid does not get wet from the seeping brine, then it can be wrapped in a blanket and left to cool for about a day. After that, pickled tomatoes for the winter in jars should be left to ripen. Ready they will be very tasty and fragrant.

  Marinated tomatoes are sweet in jars without greens

I love marinating good fleshy plum tomatoes without greens. There is that pickled tomatoes retain only their own taste, something especially attractive. After all, it is a very tasty vegetable, but rather a berry. After all, everyone has long known that, from the point of view of botany, a tomato is no vegetable. But we will leave the theory for scientists, let them argue further. And we will study recipes, how to pickle tomatoes for the winter without deepening into what kind they are.

You can use any tomatoes that are available to you or you yourself have grown on your site. Prepare the jars of the required volume. Everyone loves to use different, but most often it is liter or three-liter. It depends on how many people will eat tomatoes and where they will be stored. And of course, purchase or find special covers for canning. For pickled tomatoes are suitable and roll up thin caps and curled. The main thing is good sterilization.

For sweet pickled tomatoes you will need:

• small tomatoes - from 2 kg,
• salt - 5 teaspoons (per 1 l),
• sugar - 5 tablespoons (1 l),
• black pepper peas - 0.5 tsp (per 1 l),
• vinegar 9% - 100 ml (1 liter).

Cooking:

1. Sterilize thoroughly jars for pickling. Also boil the lids in saucepans with water. Five minutes of boiling on the stove will be enough.

2. Wash the tomatoes, puncture holes near the stem with a toothpick. This is necessary so that the marinade falls under the skin of the tomato and so that it does not burst, but remains intact for the entire shelf life.

Put the tomatoes in jars.

3. Boil the water in the kettle and pour boiling water over the tomatoes in the jar. Pay attention to how much water was poured from the kettle. It is easy to determine on the scale of the kettle itself. So we will know the right amount of salt and sugar for the volume of water used.

Cover the jars with tomatoes and leave for 10-15 minutes.

4. After 10 minutes, carefully pour the water from the cans into the pan. It will be marinade. Add salt and sugar to the water according to the proportions. Per liter of water requires 5 teaspoons of salt and 5 tablespoons of sugar. This will make the pickled tomatoes sweet.

To calculate how much salt or sugar you need, take a calculator or phone. If you succeed, for example, 1.5 liters of water, then the calculations will be as follows: 5 (spoons) x 1.5 (liters) = 7.5 (spoons). Total seven and a half spoons (table sugar and tea salt) to one and a half liters of water. Substitute in this formula the volume of liquid from the cans and add salt and sugar according to the result.

5. Add pepper to the water and boil it. Mix sugar and salt thoroughly. Once turned off, pour vinegar into the pan.

To know exactly the amount, use a similar formula: 100 (ml of vinegar) x 1.5 (liters) = 150 (ml of vinegar).

If you do not have a measuring cup at hand, then the usual vodka stack of 50 grams will help you. Per liter of water will be 2 piles.

6. After that, hot marinade immediately pour into the banks to the tomatoes. Immediately cover the lid, not letting cool. Then, turn the jars upside down and wrap a blanket. Now they have to cool down in this form, it can take from 12 hours and more. You can leave for the night.

When you turned the cans over, check if the marinade is leaking out!

Pickled tomatoes for this recipe are very sweet and tender with acetic acid. Usually, guests and households cannot even be dragged away from this yummy. Feel free to put such treats on the festive table as a snack.

Enjoy your meal!

  Marinated Tomatoes With Garlic "In the Snow"

I found this interesting recipe by chance, but at once I became very interested because of the original appearance of cans with pickled tomatoes. They reminded me of beautiful souvenir balls with snow inside that they like to give for the New Year. Only here, instead of snow, garlic is used, which envelops the tomatoes in soft white flakes. Very similar to the fluffy snowball. And the taste was just amazing. After all, marinades are great friends with garlic.

  Recipe for pickled tomatoes with carrot leaves

This recipe a few years ago produced a real boom, everyone just did what they were looking for and tried pickled tomatoes with carrot tops. For a long time, few could boast of having tried such tomatoes with very unusual greens. Everyone is used to the fact that carrot tops are unnecessary "tops" from a tasty and healthy root crop. But few people suspected that there are almost as many vitamins and nutrients in the leaves as in carrots themselves. And it gives a taste unforgettable and incomparable. It is because of its wealth and originality that no more spices are put in pickled tomatoes with carrot leaves. It may seem to some that this is not enough, but believe me, this is not so. Tomatoes will turn out unforgettably tasty, and even the remaining marinade can be enjoyed with great pleasure.

For cooking you will need:

• fresh medium-sized tomatoes - from 2 kg,
• carrot tops - 2 sprigs per 1 liter of can,
• sugar - 4 tablespoons per 1 liter of marinade,
• salt - 2 tablespoons without top for 1 liter of marinade,
• vinegar 9% - 3 tablespoons per 1 liter of marinade.

Cooking:

1. Wash the tomatoes and sterilize the pickling jars. Some recipes claim that it is not necessary to sterilize the jars, but I do not neglect this action, because throwing away a completely large can of exploded or fermented tomatoes is not worth 10 minutes of time spent on sterilization.

Boil lids.

2. Place the tomatoes tightly in a jar. In the process, add sprigs of carrot tops so that they are between the tomatoes and along the walls of the cans. It is best to take the tops of large to large mature carrots, it will have a more vivid and pronounced taste. Large sprigs of tops can be cut into pieces if you use small jars.

3. In a saucepan or kettle, boil water, then pour it into jars with tomatoes. Leave them for 15 minutes, covered with lids.

If you have sterilized jars and lids, and the water was boiling, it is enough to pour water into the jars once. Then marinade is prepared from the same water.

4. Drain the water from the cans after 15 minutes in a saucepan and heat again.

Add sugar and salt to water. Before that, calculate their required number. In the recipe, a little higher, I already showed a formula by which it is easy to find out how much you need to take salt and sugar for the amount of water you get. Its essence is to take the amount per 1 liter from the list of ingredients at the beginning and multiply by the volume of liquid in liters.

5. Dissolve salt and sugar in water, let it boil and remove from heat. Then add vinegar.

6. Finish with very hot marinade pour tomatoes in banks on the uppermost edge. The less air left under the lid, the better the pickled tomatoes will remain and less chance of bacteria entering.

7. Spin or roll the caps on the cans with tomatoes. Turn over and check if the cap is leaking. Irregularities and defects may occur at the covers, from which their tightness is lost.

If the can still leaks, the cap should be replaced immediately. For this, I usually sterilize one spare cover more than my cans.

8. Wrap the cans of tomatoes in a thick towel or blanket and leave to cool for a day. After that they can be removed for storage.

Marinated tomatoes in the banks for the winter are stored quite reliably both in the closet and in the cellar. But you should not open them earlier than in three months, since all this time the process of marinating will continue and the taste will be revealed only for winter.

This and many other recipes tell you how to cook delicious pickled tomatoes in jars, but it’s just impossible to cover all the options. Therefore, I share only some of them that I managed to check on my own experience.

Try and you, put experiments, change spices and herbs and you will definitely find your favorite recipe for pickling tomatoes.