Probably for foreigners the phrase “sweet tomatoes” seems as absurd as “carbonated boiling water” or “rectangular circle”. But in a country where they know how to preserve almost everything: from radioactive waste to garlic arrows, they know very well what this popular harvest is. Small tomatoes are poured with a spicy marinade with the addition of spices and a relatively large amount of sugar, corked and put away. It is difficult to describe how, after a long infusion, sweet pickled tomatoes are obtained for the winter - moderately sharp, juicy, slightly salty, with a slight sourness (well, again it turned out ridiculous). You just need to try it personally! In one sitting, you can sentence half a three-liter jar! And I'm not kidding! In general, do not be intimidated by the name, the appetizer comes out great. And most importantly - no problems with preparation and storage.

Sweet pickled tomatoes for the winter without problems and sterilization

A stove, from which one should dance, if the soul asks for experiments. Basic recipe that uses vinegar and avoids sterilization. I propose to start with him. Use additional spices at your discretion. But my duty is to warn you: and so it turns out incomparable!

Required list:

Exclusively at will:

1. dill (greens or umbrellas)
2. garlic
3. Carnation

Output: 1 3 liter jar.

How to close sweet canned tasty tomatoes for the winter:

To maximize the use of filling the free space in the jars, only canning small and medium-sized fruits. In this case, put more tomatoes on the bottom. Leave the small ones to fill the neck. Go through the vegetable. There should be no broken, dented, starting to rot. Especially carefully inspect the place where the stalk is attached. Mold usually appears first there. This is important because the blank is made without sterilization. Wash the main ingredient. I gave the proportions of 3 liters, but you can use a smaller container. 1 liter, respectively, will require three times less ingredients. Wash the jars well. Better peel with baking soda. Sterilize if desired, but not required. Dry. Add spices - bay leaf and peppercorns. The rest is at personal request.
Spread the tomatoes as tightly as possible. But do not press down too much so that they do not wrinkle. Boil water. Pour into jars. Cover (without rolling up) the lids. Let stand until the water is warm (this will take about half an hour). The fruits will warm up well, which will avoid souring the workpiece during storage. When canning large tomatoes, it is better to pierce them in several places with a toothpick. This will ensure that the hot marinade reaches the middle.
Drain the water through the perforated lid into the saucepan. Pour vinegar into the jars.
Add sugar and salt to the drained liquid. Bring to a boil. Stir to speed up the dissolution of the crystals. Boil for 2-3 minutes. Pour the boiling sweet marinade over the tomatoes. Seal with clean, boiled lids. Turn over. Wrap tightly in warm material. Take to storage only after cooling down.
The workpiece is excellent for 12 and even 18 months. But if you want to try sweet pickled tomatoes without waiting for winter, open the canning no earlier than after 2 weeks. And you will be able to feel the rich taste only after a month.

Sweet tomatoes with onion rings, canned with citric acid

The combination of juicy tomatoes and onion rings in conservation is, if not ideal, then very successful. And the sweetness of the marinade does not spoil it in the least. A reliable, proven method of canning.

Ingredients:

It turns out: 3 l.

How to cook:

In small jars (0.75-1 l), it is better to preserve small tomatoes. Three-liter bottles can be compact and medium-sized fruits. Wash vegetables in cold water. If time permits, you can soak them for 30-60 minutes. In each tomato, near the stalk, make 2-3 punctures with a thin toothpick. If you have large vegetables, you can cut them into wedges.
Prepare a glass container for canning. Sterilization of cans is not required. But thorough washing with baking soda is a must. Dry the washed jars. Place the bottoms up so that the glass is water. Cut the onion into moderately thin rings or halves of rings. Lay on the bottom. Add spices - a thoroughly washed dill umbrella, peeled garlic cloves, cloves, peppercorns.
Fill containers with tomatoes. Lay tight enough to leave less space. But be careful not to damage the fruit. By the way, if the skin does burst, don't worry too much. Such a tomato will be saturated with marinade faster and will turn out to be more delicious. This will not affect the safety of the workpiece, it will stand until winter.
Add salt and sugar to water (1.5 l). Boil. Cook for about 2-3 minutes. Add lemon. After dissolving, remove from the stove.
Pour into jars. Cover them with baking soda-cleaned lids. Sterilize 3 liter bottles for 12 minutes, 2 liter - 10, 1 liter - 7. Roll up with tin lids. Turn over to make sure the seal is tight. Is there no leakage? Wrap the workpiece in several layers of warm material. Leave to cool.
After 24-36 hours, put it in a pantry or dark cellar until winter. Tomatoes are sweet, savory, and onions are crispy and aromatic. And I am also delighted with tomatoes, cut into slices, you can take a look at their recipe. Very tasty and simple!

Preservation of sweet-savory tomatoes stuffed with garlic

I decided to leave the most interesting recipe for last. The appetizer looks great! After a long marinating, garlic loses some of its piquancy, so do not be afraid of the thrill!

Take:

Outcome: 1 l.

Action plan:

Wash ripe tomatoes well. With a thin knife, carefully cut out the "patch" from the stalk, so that a hole is obtained approximately to the middle of the fruit. Peel the garlic. Cut the cloves into 3-4 pieces. Place a chunk of garlic in each tomato.
Store tightly in clean glass jars. Pour boiling water over. Cover with lids. Let the workpiece sit for about half an hour. On a note: To preserve such tomatoes in a three-liter container, triple the amount of all the ingredients from the recipe.
Drain the liquid into a bowl (saucepan). Add spices according to the list. Add sugar and salt. Bring to a boil over medium heat. After 2-4 minutes, pour in the vinegar. Remove from heat. Pour into jars to the brim.
Screw on the lids. Place the bottoms up. If the marinade does not leak, cover with a blanket. If there is a leak, open the workpiece. Boil the brine and re-seal. After cooling to room temperature, hide the tomatoes in a dark, cold place (cellar).
Tomatoes are awesome! The sweet taste of the brine is successfully combined with spices, comes out piquant, moderately spicy and juicy.

Just tomatoes ... And in the end - a delicious result! Old family recipes will help you prepare incredibly tasty preparations for the winter. This kind of preservation will be the real decoration of your table in the cold season. At this time, fresh tomatoes have no taste, and I really want to add something interesting to the main dish. All you have to do is open a jar of sweet pickled tomatoes and savor a slice of summer bygone.

Sweet pickled tomatoes for the winter. Recipe number 1

Ingredients(For a three liter bottle):

• Tomatoes - based on a three-liter can;
• Sugar - 150 g (5 tablespoons);
• Salt - 60 g (2 tablespoons);
• Vinegar - 2 tablespoons;
• Sweet bell pepper - 2 pieces.

Cooking method:

Put tomatoes and sweet peppers cut into 4 parts in a jar. You don't need to add any other seasonings! Pour boiling water over the tomatoes, cover with a lid, leave for 15-20 minutes until cool. Then we pour the water into a saucepan, add sugar, salt, vinegar. Bring the brine to a boil and pour over the tomatoes. Without sterilizing, roll up. Cover the bottles with a blanket until they cool completely. These tomatoes are very sweet, tasty, and also last for a long time.

Sweet tomatoes for the winter. Recipe number 2

Ingredients(For a three liter bottle):

• Tomatoes - 2 kg;
• Salt - 2 tablespoons;
• Sugar - 3 tablespoons;
• Vinegar - 3 tablespoons;
• Celery (greens) - to taste;
• Bay leaf - 2 pieces;
• Allspice peas - 2-3 pieces;
• Black peppercorns - 10 pieces;
• Sweet pepper - 1 piece;
• Onions - 1 piece;
• Garlic - 3 cloves.

Cooking method:

To prepare pickled tomatoes, put bay leaves, peppercorns, allspice, herbs, bell peppers, garlic, onions on the bottom of the jar. We fill the bottle with tomatoes. Pour boiling water over them and leave to cool completely. Then pour the water into the pan, add salt and sugar. Boil the brine and pour it into a bottle. We add already to the jar 3 tbsp. tablespoons of vinegar. Roll up and cover with a warm blanket.

Sweet pickled tomatoes for the winter. Recipe number 3

Ingredients:

• Tomatoes - 2-3 kg;
• Dill greens - 1 bunch;
• Parsley greens - 1 bunch;
• Onions - 3 pieces;
• Garlic - 1 head;
• Vegetable oil - 3 tbsp. spoons;

For the marinade:

• Water - 3 liters;
• Sugar - 7 tbsp. spoons;
• Salt - 3 tbsp. spoons;
• Bay leaf - 5 pieces;
• Vinegar - 1 glass;
• Black peppercorns - 7 pieces.

Cooking method:

We wash the tomatoes thoroughly. Peel the onion and cut it into rings. Steam the prepared jars in the oven or over a boiling kettle. Chop the greens finely. Peel the garlic and cut it in half.

At the bottom of the jar, put finely chopped herbs, garlic and 3 tablespoons of vegetable oil. Then lay the tomatoes and onion rings in layers.

Then let's start preparing the marinade. Put salt, sugar, peppercorns, bay leaf on 3 liters of water. Boil and pour in a glass of vinegar. Pour tomatoes in jars with not very hot marinade (70-80 ºС).

We sterilize for 15 minutes. We roll up and turn over the cans of pickled tomatoes until they cool completely.

Canned sweet tomatoes for the winter. Recipe number 4

Ingredients:

• Tomatoes - 6 kg;
• Sugar - ½ cup per liter of marinade;
• Salt - 2 teaspoons per liter of marinade;
• Peppercorns - 5 pcs. per liter;
• Carnation - 5 pcs. per liter;
• Bay leaf - to taste;
• Onions - 1 pc. per liter;
• Vinegar - 2 tablespoons per liter of marinade.

Cooking method:

Rinse the tomatoes thoroughly. Cooking banks. We lay out the cooked spices in the jars - pepper, cloves, bay leaves, onions cut into rings.

We put tomatoes in jars. Boil water, add salt, sugar, and at the end add vinegar. Fill the tomatoes with marinade, cover with lids and sterilize. Quickly roll up and turn the cans upside down until they cool completely. Sweet pickled tomatoes for the winter are perfect as a side dish for meat and vegetable dishes.

Sweet pickled tomato slices for the winter. Recipe number 5

Ingredients:

• Water - 2 liters;
• Tomatoes;
• Sugar - 1 glass;
• Salt - 1 tbsp spoon;
• Vegetable oil - 1 tablespoon per jar;
• Vinegar - 2 tablespoons;
• Carnation - 5 pieces.

Cooking method:

We wash the tomatoes. We cut the large ones into four parts, the small ones - in half. We sterilize the prepared jars. Carefully put the tomato slices into the jars and add 1 tablespoon of vegetable oil to each jar. Let's start preparing the marinade. Pour water into a saucepan, put on fire and bring to a boil. Add sugar, salt, cloves. Boil the marinade for 3 minutes. After we turn off the heat, add the vinegar. Cover the marinade with a lid and leave for 15 minutes.

Fill the jar with marinade to the top and cover with a lid that has been boiled in advance. Place the jars in a large pot of hot water and simmer for 10 minutes. After the specified time, we take out the cans and roll them up. We turn the jars upside down and leave until they cool completely.

Sweet tomatoes without vinegar with apples. Recipe number 6

Ingredients:

For the marinade:

• Salt - 50 g;
• Sugar - 50 g;
• Bay leaf - 3 pieces;
• Peppercorns - 10 pieces.

Cooking method:

This is a great recipe for canned tomatoes with a spicy taste and a pleasant pickle. Put the sliced ​​apples in cooked jars. Instead of apples, you can put a handful of gooseberries, grapes, blackberries, black currants. Then we put the tomatoes tightly in jars. Add Bulgarian pepper cut into 4 parts to the tomatoes. We fill each jar with water. We pour the water into a saucepan and boil it. Fill the jars with boiling water again. We leave for a couple of minutes. And again we pour the water into the pan and make the marinade. Add salt, sugar, bay leaf, peppercorns to the water. We boil the marinade. Fill the jars, cover with cooked boiled lids. We roll up and turn the cans upside down.

To prepare preservation with these recipes, all varieties of tomatoes of any degree of maturity are suitable. Sweet tomatoes turn out to be so delicious that it is impossible to tear themselves away from them. The main thing is to prepare quickly and easily!

For the winter, you can make a variety of blanks, the recipes for some of them will be ordinary and familiar, while others will be original, such as, for example, recipe for sweet tomatoes for the winter.

Sweet tomatoes for the winter: recipes

In currant juice

Immerse the tomatoes in boiling water for 30 seconds, put them in a sterilized 3 liter container, put 30 g of lemon balm and tarragon leaves in the same place.

In a saucepan, mix a liter of water, 300 ml of red currant juice, 50 g each of salt and honey. The resulting marinade should be boiled, then poured into a jar, left for 10 minutes, and then drained (be sure to make sure that lemon balm and tarragon remain inside). Bring the marinade to a boil again, pour into a jar, stand for 10 minutes and drain again, boil, pour and roll the workpiece. This technique is called "threefold filling".

In apple juice

Rinse the tomatoes and dip them in boiling water for half a minute, then put them in hot sterilized jars, pour in salted boiling apple juice (add 1 large spoonful of salt for each liter of juice). Roll up the jars or seal with sterile caps. Leave at room temperature to cool, then store in a cool place for further storage. Of course, the liquid must be natural, squeezed from apples.

With grapes

Put 10 black peppercorns, 4 cherry leaves, 5 currant leaves, 3 cloves of garlic, dill, parsley, horseradish leaves, sweet and hot peppers, washed red tomatoes and a bunch of grapes in a jar. Also add 1 tablespoon of granulated sugar and salt. Pour boiling water over and leave for 20 minutes.

Then pour the brine into a saucepan, boil for a couple of minutes and pour it back into the jar, seal it with a sterile lid.

With aspirin

Cut 2 cloves of garlic into slices and place them on the bottom of a 3 liter bottle (it must be steamed beforehand). Then stack the tomatoes and a couple of aspirin tablets. To prepare the brine, boil water with bay leaves, 200 g of sugar, 100 g of salt, 3 currant leaves, dill, 2 cloves and black peppercorns. Boil for 1 minute, then pour into the bottle and roll up with a sterile lid.

Sweet pickled tomatoes for the winter

Cinnamon

Put small tomato fruits in well-washed jars (you should first pierce them with a wooden toothpick), also put a sprig of parsley, a piece of chili and a piece of cinnamon 1 cm in each.

Fill with boiling water, cover with lids after 5 minutes, drain the water.

To prepare the marinade, boil a liter of water with 2 large tablespoons of salt and 6 large tablespoons of granulated sugar. Pour a dessert spoon of 9% vinegar straight into each jar, then the required amount of marinade, immediately roll up or seal tightly. Turn the workpieces upside down and wait until they cool completely. Store yummy in a cool place.

Be sure to close several jars.

With carrot tops

Wash the tomatoes and carrot tops well. Place 4 carrot "feathers" in previously sterilized containers, then fill them to the brim with fruits. Pour boiling water into jars and leave for 15-20 minutes.

The marinade recipe is designed for 5 liters (this amount is enough to fill 4 cans with a capacity of 3 liters). Drain the water from the cans, take 5 large spoons of salt for a given amount of water, 20 - granulated sugar. Put on fire and wait until it boils. After that, pour in 350 g of 9% vinegar, leave to boil for one minute, and then pour the marinade into the jars. Close the lids and twist, then wrap your blanks in a warm blanket or blanket and leave to cool completely

Without spices

This is a fairly new and unusual recipe that does not use spices - you are invited to your attention the natural taste of tomatoes and bell peppers. These vegetables turn out to be extremely tasty, so prepare them for the cold season as soon as possible!

Prepare pickling containers - they can be sterilized or washed very well. Wash the tomatoes and bell peppers, remove the seeds from the second and cut into 6 pieces. Place the tomatoes in a jar as much as you like, and place the pepper stripes between them. Pour in boiling water and let the fruit warm up for a quarter of an hour.

Then pour the water into a saucepan and prepare a marinade on its basis, for 1 liter of liquid you should take a tablespoon of salt without top and 50 g of granulated sugar. Pour the boiling marinade into jars, add a teaspoon of vinegar essence. Cover and roll up using a machine, then turn upside down, wrap and leave to cool completely.

Sweet cherry tomatoes

Wash the baking soda jars, sterilize the lids. Wash cherry and celery, peel garlic and onions. Cut the onion into slices or half rings.

Put cherry, garlic cloves, bay leaves and black peppercorns in clean jars, and you can also add a chilli slice if desired. Do a threefold pouring - for the first time, pour boiling water for 10 minutes, then drain it and pour another boiling water for a quarter of an hour. This boiling water will already need to be placed in a saucepan, add 3 tablespoons of salt, 9 - sugar, as well as 12 large tablespoons of 9% vinegar. The third time, pour the marinade into the jars, then roll up the cherry with a lid and turn it upside down - let it cool in this position.

Prepare and.

Sweet tomatoes for the winter - recipes with photos

With apples

Traditionally, it is customary to preserve tomatoes with acetic acid or aspirin, but in this recipe, the most sour apples will play the role of preservatives. For one jar, you need to take a couple of large or 3-4 medium-sized fruits.

Cut the fruit into slices (you can cut each apple into 4 or 6 pieces), arrange in prepared clean containers. Of course, all seed pods and wormholes should be removed first.

By the way, you can also use a handful of blackberries, gooseberries, black currants, unripe grapes as a preservative.

The most suitable variety for this type of preservation will be cream, while preference should be given to the smallest fruits. Wash them under running water and place them tightly in the bottles. At the same time, you do not need to ram them, so as not to damage the skin.

The next in the container will be bell pepper (it should be cleaned of seeds and cut into large strips) and a bunch of parsley. If you like the taste of canned dill, add that too.

Fill a jar with plain water, then drain and boil. Pour boiling water over the jar and pour the water into a saucepan. For the marinade, throw in 50 g of salt and granulated sugar, 10-12 pieces of peppercorns, 2-3 lavrushki. Now pour the boiling marinade over the jar, roll it up and turn it upside down. After cooling down, take the bottles to a cool place.

Quick recipe

Wash the 1 liter jars with a solution of baking soda, rinse thoroughly, and then sterilize for about 10 minutes. Also, the key for conservation should be prepared for work, it is best if it is not new, but already tested.

Wash the cream tomatoes well under running water. Take only whole fruits, without putrefactive spots. Divide them into prepared vessels.

Bring water to a boil, carefully pour the cream over it, cover with a metal lid for preservation. Leave it on for a quarter of an hour. Then change the metal cover to a special plastic one with holes, drain the water and boil it again. At this time, add 3 large tablespoons of sugar, a heaped teaspoon of salt and an incomplete teaspoon of citric acid to the cream. Pour boiling water over the workpiece, roll it up with a key.

Spread a blanket or blanket on a flat surface, put the jars down with the neck down, wrap up and wait until it cools down completely.

How to cook sweet tomatoes for the winter

Preservation in slices

It should be noted that this recipe is one of the simplest, which is why you should definitely spend half an hour in the summer, then in the cold season you can enjoy the excellent taste of the preparation.

In this recipe, all components are based on a capacity of 1 liter.

In 0.5 liters of water, add half a large spoonful of salt and one and a half - sugar, boil for a minute after boiling, and then strain and boil again.

Cut 500 g of tomatoes into slices, onion into rings. Place the rings on the bottom of the jars, on top of them are tomato slices, sprinkling them with lavrushka, cloves (3-4 buds) and 5 black peppercorns. Pour over everything with a large spoonful of vegetable oil, pour in the boiling brine and pasteurize for a quarter of an hour. Roll the cans hot.

It is necessary to store the yummy in a cold place, but if you do not have this, then for safety reasons, you can pour in a little vinegar, which acts as a preservative, before rolling.

Green tomatoes

Of course, those fruits that did not have time to ripen in summer and early autumn do not need to be left at all - they can also be disposed of, and the blanks from them are no less tasty than ripe ones.

Take 10 kg of green or brown fruits, wash them and sort them, you can pre-blanch them in boiling water for 1-2 minutes, then put them in a container (barrel) as follows: currant leaf (you will need to take 200 g for a barrel), allspice and cinnamon (respectively, 10 g and 5 g are needed per barrel), green tomatoes, sprinkle with sugar (3 kg in total will take). Continue to create such layers until 20 cm is left until the end of the container. Cover the top layer with currant foliage and fill it with tomato paste from ripe fruits with sugar (you need to take 4 kg of tomatoes or replace with the same amount of ready-made paste). Lay the oppression on top. Of course, this recipe can be adapted for glass jars as well.

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Juicy tomatoes in a sweetish filling are transformed for the better and become incomparable in taste!

Salt and granulated sugar fulfill each of their very important purposes in vegetable rolls: salty grains act as a preservative that preserves the original product, and sugar dissolved in the marinade miraculously affects the taste of tomatoes, "opens" them, makes them desirable for all layers of consumers (even for kids). Among the assortment of cold appetizers, pickled tomatoes are the leader, as they complement a wide range of dishes, from simple cereal side dishes to complex meat delights. Thanks to the savory nightshades, they highlight the main dishes. Although sometimes eaters, without waiting for hot food, uncork the can and treat themselves to marinade with a piece of rye bread, which is incredibly appetizing!

Basic principles of clogging sweet tomatoes: - Tomatoes by their nature contain acids, which allows them to be closed with minimal or no preservatives (salt, OCT, aspirin tablets, etc.). But in this case, preservation needs to be sterilized in order to avoid the onset of fermentation. - This home preservation, close to healthy food, is stored exclusively in a cold room or put on a shelf in the refrigerator. - Small or medium-sized vegetables are most suitable for “Pickled tomatoes are sweet for the winter " recipes. Or, for clogging, large fruits are cut into slices. - Particular attention is paid to the selection of herbs and all kinds of spices that can "overshadow" the subtle aroma of stored vegetables with an overly bright taste. They are more often used in canned tomato salads or mixed vegetables.

Recipe 1 (classic)

To "salt" sweet nightshades, the following necessary products are selected: - whole tomato fruits, - blackcurrant and horseradish leaves, - dried dill umbrellas, - black peppercorns, - citric acid (a pinch for each liter container).
1 liter brine includes 7 tbsp. granulated sugar and a spoonful of table salt. Jars do not need to be sterilized; the main thing is to rinse them thoroughly and rinse them several times under a water jet. In this case, heat treatment is unnecessary, since vegetables are placed in a container that are not boiled or even blanched. Prepared leaves, dried herbs are put into the container first, and a handful of pepper and a few cloves of peeled garlic (4 pieces per liter) are poured. Tomatoes are packed tightly and covered with the same leaves and garlic.
Filled cans are poured with boiled water, pouring in the liquid gently in a thin stream to avoid breaking the glass. The containers are filled to the brim, covered with lids and left to stand for a little longer than 6-7 minutes. These minutes are enough to prepare the brine. On average, a three-liter cylinder of the blank takes about 1.5 liters of filling, but it is advisable to do it with a margin. For the brine, combine all the required ingredients and boil.

At the moment the brine boils, water is decanted from the cans and poured out, and a boiling filling is filled in its place. Lemon is thrown to guarantee quality, so to speak, for safety reasons, and pickled sweet tomatoes for the winter in jars quickly spin. Checking the tightness of the seaming is carried out by turning the cans upside down. After making sure that there is no "leak" and after waiting for cooling, the conservation is carried out to the ramp to wait for the cold weather.

Recipe 2 - with lemon

Various additives serve to highlight vegetables, to emphasize a specific ingredient. For example, tomato sauce with basil or nightshade with garlic is extremely popular. It is also possible to close the tomatoes in a lemon marinade filling - a simple recipe to execute without the use of heat treatment of filled cylinders. Someone may be intimidated by the large list of components used, but this is not the slightest difficulty. Closing is performed from:
- 1 kilogram of small tomatoes (even cherry),
- half a lemon fruit or 1 tbsp. vinegar 9%,
- 4 cloves of garlic,
- a leaf of lavrushka,
- 2-3 branches of dill,
- sweet pepper if desired,
- water,
- 5 currant leaves,
- 8 grains of black pepper,
- 4 tablespoons with a slide of sugar,
- full st.l. salt.


The bottom of a clean container is covered with greens and leaves; in the absence of fresh herbs, put dried. Next, a layer of spices, garlic is made. And the cans are tightly filled with tomatoes. In a separate container, boil water for the marinade and merge with vegetables, followed by settling for up to 15 minutes. In a saucepan, salt and sugar are mixed. Liquid from the jars is drained to them, and the marinade is cooked for a short time until the grains of spices dissolve. Lemon juice or table oset is poured into the contents of the jars, and then the marinade is poured. Rolled pickled tomatoes for the winter, sweet with garlic, "hide" under a blanket, where they cool and are checked for leakage. For consumption, the appetizer will be suitable, according to the model of pickled tomatoes, after 3-4 weeks.

Recipe 3 - honey

Natural honey and clove stars will give the tomatoes a pleasant sweetness and astringency. For flavor, spices are added to future honey vegetables. The recipe allows you to close a truly magical appetizer in which the taste of honey is successfully combined with the slight sourness of the main ingredients. For sweet pickled tomatoes for the winter in liter jars, it is taken:
- 5 kilos of red nightshade, ripe, dense,
- 500 g of honey,
- 1.5-2 heads of garlic,
- leaves of horseradish, black currant,
- dill stems and umbrellas,
- a handful of carnation stars (one thing per jar),
- black grain pepper,
- about 7 liters of water,
- an incomplete glass of table otst,
- 150 g table salt.
Garlic cloves are cleaned and split in longitudinal circles. The slices are folded into jars, distributing spicy leaves and herbs with it (some of the seasonings are left for later). The aromatic substrate is pressed down by the tomatoes and covered with the remnants of the green ingredients. The marinade filling is boiled in a separate saucepan. Honey, ocet, salt, grain pepper, clove buds are boiled in water for 3 minutes. You do not need to insist on the solution! And pour it boiling directly to the tomatoes without filtering. The filled jars are allowed to settle and cool for a quarter of an hour. Then the procedure of decanting the liquid, boiling it and refilling it into a glass container is repeated twice. After the third round, the workpiece is corked and covered with a blanket. In the same way, you can cover pickled peppers with garlic in a honey marinade. Also no less tasty and original treat.

Recipe 4 - assorted

Combining vegetables in home preservation has been used for a long time. The piquant taste of vegetables from the Tsar's Snack recipe is complemented by an unobtrusive accentuated hint of chili pepper. According to the recipe, tomatoes come out rich in taste, bright, incomparable. According to the calculation of products for one three-liter cylinder, the following proportion is adhered to:
- small or medium tomatoes,
- 1 Bulgarian pepper,
- a pod of hot pepper,
- 1 tbsp. table salt
- 1.5 cups granulated sugar,
- 1 dill umbrella,
- 3 stars of carnation,
- 1 bay leaf,
- a few grains of allspice,
- 1 tbsp. oztic acid.
The nightshades on "Very sweet pickled tomatoes for the winter" (although for some the degree of sweetness may seem moderate) are nibbled with a toothpick at the base to prevent them from bursting when poured with steep pitch. Then spices are laid out on the banks: cloves, black grain pepper, dill umbrellas. Bitter peppers are cut into rings; 2-3 rings are enough for one three-liter can. Sweet peppers are cut into strips; their number per container is not limited.


They are located in containers on spices, stuffing and laying pepper strips and tomatoes more tightly between them. The bookmark is poured with boiling water and lasts for about 10 minutes. After that, the water is poured into a large saucepan. Chopped garlic is reported to the tomatoes, salt-sugar is poured, ocet is poured in. The drained water is boiled, poured back into the cans, which are immediately rolled up. Such vegetables "with peppercorns" are served with any meat dishes: chicken wings in beer, chop or escalope.

Recipe 5 - with onions

And without that, good pickled tomatoes for the winter are complemented by sweet onions: tart, juicy, specific in taste. In this case, two shades are intertwined in the aroma: honey and onion. In addition to these components, there is nothing superfluous in the marinade. Sweetish tomatoes are prepared from:
- 2 kg of "cream",
- 100 g of natural honey,
- 200 g onions,
- 50 ml of apple cider vinegar or regular table vinegar,
- 50 g of common coarse salt.
The jars are filled with a mixture of cream tomatoes and onion rings. The marinade is cooked by boiling 1 liter of water and dissolving the required amount of table salt and otst in it. At the moment the liquid boils, honey is also added. In general, the solution should simmer for 3-4 minutes. They are poured into containers with vegetable contents and quickly rolled up tightly.

Recipe 6 - with watermelon

To decorate and "sweeten" the workpiece even more, watermelon pulp, as well as green celery sprigs and bell peppers are placed in the jars together with the tomatoes. The flavors of these ingredients are amazingly intertwined with each other, giving in the end an amazing, piquant result. They are closed without the harsh ost, as is the case with squash caviar, but with more gentle citric acid. You will need for this:
- up to a dozen small tomatoes,
- 1 Bulgarian pepper,
- 2 watermelon skibos,
- 2-3 garlic cloves,
- a small bunch of celery,
- water,
- 2 tbsp. with a heap of granulated sugar,
- 20-25 g of salt,
- 1 tsp (incomplete) acid
-Limons.
The flesh is cut from the watermelon skibok, peeled from the seeds, and cut into small neat slices. The washed pepper is cleaned from the tails and internal partitions, and cut off in longitudinal parts. The garlic cloves are cut in half. The prepared container is filled in the following sequence: celery greens (twigs), garlic, tomatoes, watermelon, peppers, etc. Water is brought to a boil, and containers with vegetables are poured with it with a short exposure of up to 10 minutes. The settled liquid is decanted back into the pan, filled with sugar-salt, citric acid, and boiled for a minute or two. Having poured the marinade into jars, pickled tomatoes for the winter are sweet, covered with lids and taken out into the cold.

Recipe 7 - in apple marinade

More precisely, the tomatoes to be closed will be marinated in apple juice, in a liter of which 1 tbsp is dissolved. salt crystals. The juice gives the fruit freshness and pitiful sweetness. And, besides, the recipe has a minimum of components, which does not interrupt the taste of nightshades, but allows you to enjoy only the set for which the conservation was started. Although, no one forbids making a vegetable platter in jars. Washed tomatoes are scalded with boiling water and kept in it for 30 seconds. Then they are transferred to a glass seaming container. Apple juice (fresh juice squeezed through a juicer or a store version is used) is boiled, and on its basis, pouring table salt, pouring is cooked. The bubbling solution is poured over to the tomatoes and they are sealed. Preservation "Delicious pickled tomatoes for the winter sweet" is cooled according to the rules of cooking, and then transferred for storage in a cool room.

Foreword

In addition to traditional salted tomatoes, sweet tomatoes are rolled up for the winter - we will consider recipes in this article. Let's pay attention to cherry babies, and even a green harvest. However, before studying the methods of preparation, let's dwell a little on the properties of this vegetable.

Tomatoes - benefits and contraindications

In what cases can you eat tomatoes, and when should you limit yourself? Tomatoes contain vitamins B, E and the antioxidant lycopene. Therefore, tomatoes are recommended to be eaten even for the prevention of prostate cancer in men and cervical cancer in women. This low-calorie vegetable is useful for diabetics and people suffering from obesity, kidney disease, metabolic disorders and salt deposition. And if you have digestive problems, then you need to drink half a glass of tomato juice 30 minutes after eating.

It should be noted that the beneficial properties of this vegetable are multiplied after heat treatment, so by preparing several cans of sweet tomatoes for the winter, you can surprise your loved ones and bring invaluable benefits to the body. It is impossible not to mention the positive effect on the blood. First, it is enriched with useful substances. Secondly, the likelihood of blood clots is prevented.

And due to the property of breaking down nicotine tar, this product will be useful to every smoker. Tomatoes are also actively fighting tobacco plaque on the teeth.

But there are also some limitations. For example, tomatoes should be excluded from the diet for people with gallstone disease and a tendency to allergic reactions. With arthritis and gout, you need to eat such a product very carefully. And if you suffer from ulcers and heart disease, give up pickled and.

Quick recipes

Whatever preservation you cook - jam, pickles, or you decide to stock up on delicious sweet tomatoes for the winter, the preparatory stage should not be underestimated. After all, it depends on him how the harvesting will winter. All containers are sterilized. You can do this in an oven, microwave oven, use special equipment, or resort to the "grandmother's method" - steam sterilization.

Having made preparations of sweet tomatoes for the winter, you will surely surprise your guests. In addition, these delicious dishes are suitable for people for whom pickles are contraindicated. It is worth noting that new recipes appear constantly, because many housewives make their own adjustments and try to improve existing methods. We'll go over the most popular cooking methods for this amazing dish, and leave the experimentation to your own discretion.

Recipe number 1

We select only high quality medium sized tomatoes. A three-liter jar holds approximately 2.5 kg of vegetables. We also need 2 tbsp. tablespoons of salt, 3 - sugar and the same amount of vinegar, a little celery, a few cloves of garlic, one onion, a couple of bay leaves and a mixture of peppers (sweet - 1 pc, black - 6 peas, allspice - 3 peas, and a pinch of chalky bitter).

Put all the spices on the bottom of the prepared jar, and then fill it with well-washed and dried fruits. Next, pour boiling water into a bottle and leave it to brew a little. We pour the cooled water into a saucepan, add loose ingredients to it and put on fire. Boil the boiled marinade a little, not forgetting to stir so that the loose ingredients dissolve.

At the end, add vinegar and fill the fruits with brine. It remains only to roll up. It doesn't matter what you cook, canned sweet tomatoes for the winter, pickled cucumbers or the most spicy adjika, in any case, the container with the finished product is immediately turned over, wrapped in a blanket and left in this state for a day. Then you can store the seams in the basement, pantry, refrigerator.

Recipe number 2

For 1 kg of vegetables, 1 tbsp is taken. a spoonful of salt, two more granulated sugar, a few medium cloves of garlic, 1 bell pepper and 5 black peas, a sprig of fresh dill, 3-4 black currant and cherry leaves. Instead of vinegar (although you can use it as well), take half a lemon, and, of course, do not forget about the bay leaf - 2 things.

Canning sweet tomatoes for the winter using this method is similar to the previous one. All seasonings, along with washed currant leaves, cherries and dill sprigs, are placed on the bottom of the jar. Then we fill the container with vegetables and fill the ingredients with boiling water. We insist for 10 minutes, drain the liquid and cook the marinade. For the last time, fill in all the components and roll them up with iron lids . To try canned goodies after a few weeks, during the preparation stage, pierce each tomato with a toothpick at the place where the stalk is attached.

Sweet and sour mixes - honey and carrot tops

Recipes can be diversified - tomatoes go well with fleshy bell peppers. A three-liter jar contains 2 kg of tomatoes and 3 large peppers. Of the spices, you will need horseradish leaves, currants and cherries, dill umbrellas and 5 cloves of garlic. To prepare a sweet and sour marinade, you will need 1.5 liters of water, 30 g of salt, 125 g of sugar and 100 ml of vinegar.

Part of the spices and a few pieces of garlic are laid out at the bottom of the glass jars, then the punctured tomatoes and the remnants of the spices are placed, and then everything is poured with boiling water. Leave the brine to cool to room temperature. We pour the liquid into a saucepan and boil it, fill in all the ingredients again. For the last time, drain the marinade and boil, do not forget to add loose ingredients to it, and after removing the pan from heat, pour in the vinegar. Fill the contents of the jars. Canning such sweet and sour tomatoes for the winter is easy - they will turn out to be a great snack and addition to any side dish.

You can try to get an unusual taste by preparing sweets with honey for the winter. For this dish, we need a sprig of dill and basil, a few bay leaves, cloves of garlic and black peppercorns. All this is calculated for 1 kg of cherry fruits. Hot pepper is also added, 4 tbsp. tablespoons of apple cider vinegar, 25 g of sugar with salt and 50 g of fragrant honey. We pierce the cherry near the stalk and place it in a jar along with garlic, pepper, dill and lavrushka.

Pour 2 liters of water into a saucepan, boil and add salt and sugar. Pour cherry tomatoes with brine, leave for an hour. We pour the liquid into a saucepan and put it back on the fire. Finally, add honey, basil and vinegar. Pour the marinade into jars with cherry, roll up. In winter, the sweet and sour taste will win you over! The size and shape of the cherry make it suitable for decorating other dishes.

Recipes may contain ingredients that are not quite familiar, such as carrot tops. It can even replace spices. So, to fill a three-liter container, you need to take 1.5 liters of purified water, 35 g of salt, 125 g of granulated sugar, 90 ml of vinegar, a little more than 2 kg of tomatoes and 4 sprigs of carrot tops. Tomatoes together with greens are placed in jars and poured with boiling water. After 15 minutes, the liquid is poured into a container and brought to a boil again. This time we are preparing a full-fledged marinade. We fill them with the contents of the bottles, tighten them with iron lids.

Some more interesting flavors ...

For the next recipe, we need the following ingredients: 3 kg of tomatoes (cherry tomatoes, the taste will be sweeter), 1.5 liters of water, 100 g of granulated sugar and 25 g of salt, 30 ml of vinegar, several sprigs of fresh dill, bay leaf, five pieces cloves and black peppercorns. The process of salting sweet tomatoes for the winter in this way is also incredibly simple and will appeal to even the most inexperienced. We select and prepare the fruits, we also clean the garlic, be sure to rinse it too. If the cloves are too large, then they should be cut in half or into several pieces.

Salting is half as successful if the marinade is prepared correctly. Put cloves, pepper, some garlic and dill in boiled water. While all the spices are infused, fill the container with the remaining herbs with tomatoes. Then fill them with brine, close with nylon caps and leave to brew for 15 minutes. Pour the liquid back into the pan, put the salt and sugar in it, bring to a boil. After turning off the heat, be sure to add vinegar to the marinade. It remains to pour the liquid into a bottle with vegetables and seal it.

If our recipes have not bored you yet, we will analyze one more method. We need 2 kg of ripe tomatoes, it is best to take small fruits, a couple of tablespoons of mustard seeds and the same amount of salt, 0.5 cups of vinegar, 200 g of sugar. You also need 0.5 kg of onions, a few bay leaves and a spoonful of black peppercorns. Tomatoes are washed and pierced with a toothpick at the base. Then the prepared fruits are placed in a container and sprinkled with salt.

They are placed in a dark, cool place for several hours. Then the spices are immersed in water and put on the stove - as soon as the bubbles appear, the peeled onions should be added. Boil it for 15 minutes. Then filter the brine through a sieve or cheesecloth and allow to cool. Onions with tomatoes are placed in a prepared container, the marinade is poured there, and the salting is left for three days in a cool place. Then the liquid is drained again and boiled. Now you can completely fill the jars with brine, and the canning is completed by closing the lids.

Many recipes allow you to preserve even an unripe crop - let's figure out how to stock up on chopped sweet tomatoes for the winter, which are still green during cooking. So, we cut 3 kg of tomatoes into half rings, and onions, sweet carrots and bell peppers - into strips (1 kg each). Mix vegetables with 100 g of salt and let it brew for 10 hours. Then we pour the juice into a saucepan, turn on the fire and wait until the characteristic bubbles appear. Add a glass of sugar, sunflower oil and 150 g of vinegar to the products. We spread the mixture to boiling juice and boil for a quarter of an hour. We lay out the ready-made salad in containers, preserve it, and on New Year's Eve we open canned sweet and sour snacks and enjoy.