Note: it is more convenient to harvest tomatoes with onion slices for the winter in half-liter jars to use it at a time.

Recipe tomato slices for the winter:

Before proceeding with the preparation of vegetables, we thoroughly wash the jars and sterilize them in a way convenient for you. Fill the lids with boiling water, bring to a boil. Leave the lids in hot water, turn the jars upside down and leave to cool.

Let's start preparing vegetables with slicing onions. We clean two large onions, cut them into circles about 1 cm thick. You can take a white onion (ordinary onion) or purple, or you can use both equally. Cut garlic cloves in half.

Tomatoes for harvesting for the winter in slices are suitable only for dense, fleshy, and preferably not very small ones. Such that the slices after cutting keep their shape and do not give a lot of juice. Cut the tomatoes in half, cut off the white part near the stem. If there are a lot of white veins inside the tomatoes, then put them aside and use them for other purposes, they will behave unpredictably in canning.

At the bottom of a half-liter jar we put 2 sprigs of parsley and celery. Fill with tomato slices by a third, tapping the jar with your palm so that the tomatoes fill it more densely. Put a few sprigs of greens and onion circles on the tomatoes in one layer. Throw out the garlic.

We close the onion layer with tomato slices, filling the jar to the top, but so that the tomatoes do not protrude beyond the edges of the jar.

Cover the filled jars with a clean towel. We are preparing the marinade. We heat the water, put Bay leaf, salt and sugar. We stir.

Add cloves, allspice and peas to the marinade. Boil water with spices at a low boil for five minutes. At the end, pour in a spoonful of 9% vinegar.

Pour the boiling marinade into jars with tomatoes and onions, cover with hot lids.

We take a pot of suitable size. We put a towel on the bottom, folding it in several layers. We put a jar covered with a lid on a towel (note - covered, not rolled up). Pour hot water up to the shoulders of the jars or slightly lower. As soon as the water in the pan begins to boil quietly, we note the time. It takes 7-8 minutes to sterilize jars with a capacity of half a liter with a slight boil of water. Before you roll up the jars, you can pour a tablespoon of vegetable oil into each. But from our own experience, we note that it turns out much tastier if you pour tomatoes and onions with oil when you open the jar in winter.

Rolled up cans of tomatoes do not need to be covered with a blanket, sterilization is enough. When the blanks have cooled, we rearrange them for the winter in a dark, cool place.

Pickled tomato slices are ready!

If you have not tried pickling tomatoes yet, I advise you to start with this simplest option - prepare tomatoes in slices with onions and butter for the winter. The recipe is perfect for beginners. All you need to do is chop the vegetables, pour the marinade over them and sterilize the filled jars. Tomatoes are just amazing! Moreover, this is perhaps the only (today) option for harvesting in my piggy bank, where everything goes clean out of the jar - tomatoes with pickle are natural, and the family literally fights for onions and garlic. Therefore, I try to put onion rings in larger jars - it is both tasty and looks more appetizing. Well, serving such tomatoes, of course, is convenient - you open the jar and there is a ready-made salad on the table!

Ingredients (for 2 jars of 650 ml):

• tomatoes (strong, preferably not very large) - 0.8 kg,
• onion - 4 medium-sized heads,
• garlic - 8 cloves,
• peppercorns (allspice) - 8 pcs.,
• peppercorns (mixture of peppers) - 1 tsp,
• parsley and dill - 2-3 branches each,
• vegetable oil - 1 tbsp. l. to each bank
• bay leaf - 4 pcs.

For the marinade:

• water - 1 l,
• sugar - 2 tbsp. l.,
• salt - 1 tbsp. l. with a slide
• bay leaf - 6 pcs.,
• carnation (buds) - 6 pcs.,
• peppercorns - 6 pcs.,
• vinegar essence - 1 tbsp. l.

How to cook sliced ​​tomatoes with onions and butter for the winter

First, let's prepare the vegetables. My tomatoes, dry and cut into slices, along the way cutting out the stalk. I cut each tomato into 8 wedges. To make it easier to cut tomatoes, take the sharpest knife, while the tomatoes themselves should be dense and strong. Another point: try to cut exactly in the middle (it doesn’t matter if you have a whole tomato or a quarter in front of you), so the juice from them will practically not flow out.

Next, peel the onion and garlic. We rinse them, dry them and cut the onion into rings, just divide the garlic cloves in half. Not the largest onion rings look prettier, so it is better to choose smaller onions.

So all the vegetables are prepared, now let's do the marinade. We boil water in a kettle, after which we measure and pour a liter into a saucepan where the marinade will be prepared. We immediately put a saucepan with boiling water on the stove, add all the components of the marinade into it, excluding vinegar, and leave it to boil for 5 minutes.

During this time, you can rinse the jars and scald them with boiling water (or fry them in the microwave at maximum power), boil the lids.

After the marinade has boiled right amount time, add vinegar to it, keep on the stove for a couple more minutes and remove. You can not turn off the stove, but immediately put a container of water on it, in which you will sterilize the filled jars.

Now we take our prepared jars and pour 1 tbsp at the bottom of each. l. oil, then we report sprigs of dill and parsley (you can limit yourself to one thing or do without greens at all), bay leaves and peppercorns.

Further on this “pillow” we begin to lay out slices of tomatoes and onion rings. We lay the slices as tightly as possible (preferably with the cut down), but trying not to crush them too much so that they do not lose their shape and do not let the juice go. Distribute the onion rings and garlic between the slices.

Pour the marinade into the jars filled with vegetables and cover (without twisting!) The jars with sterile lids. The marinade will remain. But for me, it's easier to pour out the excess than to calculate the right amount of ingredients for two 650-gram jars.

Sterilize jars for 20 minutes. and screw on the lids tightly. After that, we immediately turn the jars over, wrap them warmer and leave them alone until they cool completely (I leave at least until the morning). Then you can clean the tomatoes for storage. These tomatoes keep well even at room temperature.

Many housewives are engaged in home preparations for the winter. Often they preserve small whole tomatoes using sterilization technology. There are many various recipes, which allow you to vary the taste of the final product. You can also prepare sliced ​​​​tomatoes for the winter without sterilization. In this case, small tomatoes are used, which are cut into pieces, in our case into two halves. Cooked naturally, finished product retains the aroma of fresh tomato.

In the above recipe, fruit sterilization occurs using marinade, but tomatoes without marinade are preserved in the same way, and if gelatin is added, the tomato slices will be preserved in jelly.

Taste Info Tomatoes for the winter

Ingredients per 1.5 liter can:

• small tomatoes - 1 kg;
• onions - 0.5 pcs.;
• black peppercorns - 3-4 pcs.;
• allspice - 1 pc.;
• bay leaf - 1 pc.;
• garlic - 1 clove;
• parsley - 0.5 bunch;
• Bell pepper- 0.5 pcs.;
• salt - 1 tbsp. l.;
• vinegar 9% - 2 tablespoons;
• sugar - 2.5 tbsp. l.

How to cook canned tomatoes in slices without sterilization for the winter

Banks are well washed and doused with boiling water. Or you can hold them over the steam for a couple of minutes with the neck down. We spread the bottom of the jar with chopped onion, garlic, pieces of sweet pepper, then put the bay leaf, pepper and parsley.

We thoroughly wash the tomatoes, cut into large slices, trying so that they do not wrinkle and retain their original shape. To do this, you need a fairly sharp knife - a ceramic one is best. After that, we lay out the finished slices in banks.

Pour boiling water into a vessel with chopped tomatoes, close the lid and let stand for about 15 minutes. Then pour the water into a pre-prepared, clean saucepan.

Now the water needs to be salted.

We also add vinegar, sugar. Water should be boiled again for 2-3 minutes.

Pour boiling salted water into jars with tomatoes and immediately twist them with lids.

Finished canned tomatoes slices for the winter without sterilization put in a dark place so that they cool down. It is best to turn them upside down and cover with a blanket.

On a note: pay attention to another similar recipe for harvesting.

To get delicious tomatoes in winter, you should follow a few conservation tips:

• for seaming in a jar, you need to choose fruits that have not yet overripe;
• when canning several jars, you should calculate how much marinade is needed. To do this, we measure the volume of the water that is drained from the can with the tomatoes in it and multiply the result by the number of cans;
• given that tomatoes are quite tender vegetables, it is not worth sterilizing them for too long;
• it is very good to use various greens when salting: parsley, celery, mint and even horseradish leaves;
• if you add oak leaves, then the finished tomatoes will get a very peculiar flavor, which, most likely, will appeal to many;
• only used for canning rock salt(not iodized);
• garlic is best put in a jar with whole cloves, then the brine will be light, otherwise it may become cloudy;
• before you roll up the banks, tin lids rinse thoroughly and boil for 15 minutes.

If you follow these simple advice, then in winter there will always be fragrant on the table, delicious tomatoes, in which the maximum is preserved useful qualities characteristic of fresh tomatoes.

Tomatoes are very tasty canned slices. We somehow got used to the fact that usually - this is how it is done in most recipes, the only exceptions are. But in such a chopped form, tomatoes will be simply magnificent: they are better pickled with brine and turn out to be very fragrant.

For many, another advantage of this recipe is that tomatoes are closed in slices for the winter without oil, you only need spices, onions, herbs and vinegar. And do not worry, such tomatoes do not fall apart in jars for the winter, the halves remain halves, do not turn into gruel.

In general, the recipe is very simple: we prepare the tomatoes, put them in jars with spices, pour brine and sterilize the allotted time. All actions are simple, easy, and as a result you will have excellent workpiece from tomato - tasty and unusual. I will be happy to tell you how to close tomatoes with slices for the winter in your detailed recipe with photo.

Ingredients for a 1 liter jar (or 2 half-liter):

• 600-650 g tomato;
• 4 cloves of garlic;
• 2-3 rings onion;
• 2 sprigs of parsley;
• ringlet hot pepper(1.5 - 2 cm);
• a small umbrella of dill;
• 6-8 black peppercorns;
• 1 teaspoon of salt;
• 2 teaspoons of sugar;
• 2 tablespoons 9% vinegar.

How to close tomatoes with slices for the winter:

For canning, we select ripe, but dense tomatoes with intact skin, not crushed. For this type of preservation, we select not large tomatoes cream type, or fleshy tomatoes medium size. Very large tomatoes are not suitable for this type of canning: they will have to be cut into a large number of parts and during sterilization they will lose their shape, blur.

Cut the tomatoes lengthwise into pieces: small tomatoes - in half, large ones - into 4 parts.

We wash the bitter pepper, dill, parsley and lay them out to dry on a napkin.

We clean the garlic from the skin and wash it. Remove the skin from the onion and wash.

We cut the onion into thin rings - about 0.5 cm each. Cut the hot pepper into thin, 2-3 mm rings. At the bottom of pre-sterilized jars we put dill umbrellas, garlic, hot pepper rings, peppercorns, parsley sprigs and onion rings.

Then carefully lay out the tomatoes, trying not to crush them. We spread the tomatoes cut down and try to lay them as tightly as possible so that there is less free space.

For 1 liter jar, tightly packed with tomatoes - cream, usually 400 - 420 ml of marinade goes. If the tomatoes are larger, they will fit a little less in a jar, respectively, more marinade will be required.

For marinade, pour into a saucepan required amount water (based on the number of prepared cans of tomatoes), pour sugar and salt. Bring the water to a boil and, stirring, cook until the crystals are completely dissolved (1-2 minutes). Pour vinegar and immediately turn off the fire.

Pour jars of tomatoes with boiling marinade and cover with boiled lids.

We line the bottom of a wide pan with a napkin (so that the jars do not burst during contact with the hot bottom during sterilization) or install a special stand. We put jars with tomatoes and fill them warm water, not reaching a couple of centimeters to the neck of the cans. We put the pan with jars on the fire and bring the water in it to a boil over high heat. Then we reduce the fire to medium and sterilize the jars with tomatoes for 20 minutes (half-liter jars - 15 minutes).