It’s rare that a hostess doesn’t make tomato harvests for the winter, but in this responsible matter it’s not enough to have high-quality seasonal tomatoes, you also need to stock up with good recipes for preserving the tomato so that the proportions of the marinade are correct, and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to make preparations for the winter from tomato according to proven golden recipes.

I suggest you, dear friends, in this article about harvesting for the winter from tomato, share your proven recipes for harvesting. After all, every hostess makes preparations for the winter from a tomato, and successful recipes are in every culinary notebook.

And I, in turn, bring to your attention ideas for harvesting tomatoes, which I have been collecting for more than one year, and most of them have already managed to try.

Most recipes from my mother’s and grandmother’s notebook, there are also recipes from my colleagues and friends.

Pickled tomatoes for the winter "lick your fingers"

Looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter "lick your fingers" without sterilization, with a triple fill. Recipe with photo.

Salted tomatoes for the winter in banks according to my grandmother's prescription

Friends, I want to tell you about a recipe for salted tomatoes in jars for the winter that my grandmother has been using for more than 50 years. I tried a variety of pickled tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but my grandmother's pickled tomatoes under the nylon cover for the winter remain my standard of quality. Grandma’s recipe for delicious salted tomatoes for the winter is to use a specific set of spices and roots, as well as the ideal ratio of salt and water. See step by step recipe with photos.

Korean style winter tomatoes

My recipe for delicious tomato in Korean for the winter, I hope you appreciate it. All of my homemade people liked Korean-style tomatoes for the winter in jars: a little spicy, spicy, with a spicy taste of spices and crispy carrots. How to cook, see.

Satsebeli sauce for the winter

With all my heart I recommend you to prepare the Satsebeli sauce for the winter. The sauce came out exactly the way I wanted - moderately sharp, but bright enough, with character. I will not argue that this is the recipe for a classic Satsebeli sauce for the winter, but still, as for me, its taste is very close to traditional. Recipe with photo.

Homemade tomato juice for winter with bell pepper

Do you need delicious winter harvesting from tomato? In the season when there are a lot of ripe and juicy tomatoes, I without fail prepare tomato juice for the winter at home. And to make such homemade tomato juice more vivid in taste, I often add bell peppers and a little hot pepper to the tomatoes. This option is much more interesting than the classic one and goes well with meat dishes (barbecue, steaks), pizza, etc. See the recipe.

Classic pickled tomatoes (without sterilization)

The recipe for pickled "Classic" tomato without sterilization, you can see.

Pickled tomatoes with celery for the winter

I want to suggest you close the tomatoes with celery for the winter. Yes, yes, you understood correctly: we will replace the usual greens for pickled tomatoes with just one celery. It has a very bright and rich taste, so you can rest assured that your workpiece will be excellent and very interesting. How to cook, see.

Tomatoes wedges for winter with onions

How to cook tomatoes with slices for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple fill)

I want to offer you to cook sweet pickled tomatoes for the winter. They really turn out to be sweet, or rather, sweet-sharp, very interesting in taste. And the company of tomatoes is, in addition to numerous spices, Bulgarian pepper: it is not enough, but it contributes to the overall taste of the workpiece. The recipe itself is completely uncomplicated and relatively quick, and the result, believe me, is simply excellent! See the recipe with the photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned Tomatoes with Citric Acid

The recipe for preserving a tomato with citric acid, you can see.

Homemade ketchup for winter "Tomato"

How to prepare homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

How to cook tomatoes in tomato juice for the winter, you can see.

Winter slices with parsley

How to cook tomatoes with slices for the winter with parsley, I wrote.

Canned Cherry Tomatoes with Grapes (No Vinegar)

A recipe for canned cherry tomato with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook a special adjika with horseradish for the winter, I wrote.

Tasty adjika from tomato

The recipe for cooking adjika from tomato, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook a delicious, fragrant, and thick home-made ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

How to cook tomatoes in their own juice for the winter, you can see.

Spicy Tomatoes in Own Juice  fromhorseradish

It is unlikely that I will surprise you simply with tomatoes in my own juice - this recipe is known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I’m sure it will be interesting to you. That is how I closed the tomatoes last year for a test and was very pleased with the result. See the recipe with the photo.

Portuguese sliced \u200b\u200bpickled tomatoes

These tomatoes, pickled in slices of "Portuguese", are just wonderful: moderately sharp, moderately salty, very tasty and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. See the recipe with a photo.

Tasty salad with beans for the winter from tomatoes

How to cook a salad with beans for the winter from tomatoes, you can see.

Sweet and sour adjika with apples

How to cook sweet and sour adjika with apples, I wrote.

Perhaps, the tomato blanks are the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly fomenting the appetite of lovers.

We bring to your attention excellent recipes for harvesting tomatoes for the winter for every taste. It is worth preparing carefully, a little time and in the winter you will enjoy delicious tomatoes from the jars.

Of course, tomatoes require careful attention, as for the covers. This is necessary, as I consider them a more moody vegetable compared to.

Tomatoes should be ripe and fresh - quality inside and without damage to the outside. They must be thoroughly washed before packing in cans, even preferably soaked in cold water for a couple of hours.

In each tomato, make a hole at the base of the stalk with a clean wooden toothpick. This step will help maintain the integrity of the peel in boiling water.

Add greens to the cylinders according to your preference. Dill will give a spicy favorite flavor, it is better to use umbrellas for a brighter taste. Parsley is an excellent option for friendship with tomatoes in a jar, leaves and stems are useful. It has a fresh taste and good aroma, it is not worth it to regret, adding to the spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is greens for lovers of vibrant aromas and daring aromas, but I admit that this is my favorite companion for red vegetables.

Great spices for red vegetables will be black peppercorns in peas, as well as allspice and bay leaves. Coriander and mustard seeds will decorate the tomato harvest with your own taste, fresh or dried garlic will present the perfect combination. Some housewives add a few slices of hot pepper in a red pod - this is for lovers of vegetables in jars sharper.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are simply necessary. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade, as an additional protection for sunsets.

  A recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. It is up to you to add it or not to the cylinders. In case of its absence, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

• 2 pcs. carnations
• 2 mountains allspice
• 2 mountains black pepper
• 1 vet. tarragon (tarragon)

For marinade per 1 liter of water:

• 1 tbsp. l salt without a hill
• 5 tbsp. l with a hill of sugar
• 1/3 tsp citric acid

Cooking method:

Prepare tomatoes - rinse them well, sort out

Sterilize jars and lids

Using this recipe, cans can not be sterilized, but only rinse well

In each jar lay black pepper, cloves, allspice, tarragon according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from high temperature

Fill the cylinders with tomatoes on the shoulders, do not fill them at the very neck

Pour water into the pan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the containers, immediately covering them with caps

Close the lids on the jars with a canning key, turn over, wrap in a warm blanket

Bon Appetit!

  Winter tomatoes with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy in winter quality sunsets prepared by your hands. Summer labor is twice as pleasant!

You will need a 0.5 liter jar:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onions
• 2-3 vet. celery
• 5-6 mountains. black pepper
• 1 tsp salt
• 1 tsp granulated sugar
• 2 tbsp. l 9% vinegar
• 1.5 tbsp. l vegetable oil
• 200 ml of hot water
• 2 tooth. garlic
• 1 tab aspirin (optional)

Cooking method:

1. Rinse vegetables in running water, place them in clean jars. There should be no damage to their skin.
2. Peel onions and carrots, rinse and chop, onions in half rings, and carrots in large cubes. Along with celery stalks, place the vegetables in jars, filling the voids between the tomatoes. Cut the cloves of garlic coarsely into jars.
3. Boil water, pour it into jars of vegetables, pouring it on a knife or a tablespoon so that the glass does not crack from a temperature difference. Cover the jars with clean lids and let the tomatoes warm in boiling water for 20-25 minutes.
4. Then, using the drain cap, drain the liquid from each can into a stewpan or pan. Add to the marinade all the spices according to the recipe, except for vinegar and vegetable oil. Place the marinade stewpan on the stove, bring it to a boil.
5. Pour oil, vinegar into each jar, put aspirin as desired. Next, fill the vegetables in jars with hot marinade, cover the cylinders with caps, and close them with the key.
6. Check the strength of the closure by turning the cans over the lids, wrap them in a warm blanket, leaving the seals in it until completely cooled.
7. Keep workpieces away from sunlight!

Bon Appetit!

  We harvest tomatoes with garlic for the winter

According to this not difficult recipe, surprisingly beautiful tomatoes are obtained, as if in the snow. Garlic chopped in a blender is very light, it moves freely in the marinade, settling beautifully on vegetables, between saturating them with a very bright taste and aroma.

Be sure to try to harvest tomatoes according to this recipe! Good luck!

You will need a 1 liter jar:

• 500-600 g of tomatoes
• 0.5 tsp mustard seed
• 1 tsp garlic
• 0.5 tsp vinegar essence 70%
• 3 tbsp. l sugar per 1 liter of water
• 1 tbsp. l salt per 1 liter of water
• 2-3 mountains. allspice

Cooking method:

Sterilize jars and caps over steam or in any way convenient for you

Rinse the tomatoes thoroughly and sort out

We pierce each tomato with a toothpick at the base

Pour the tomatoes in jars with boiling water, cover with lids, let it warm up for 20 minutes

Separately, boil 2 liters of water, add salt, sugar according to the recipe there, bring the marinade to a boil over the fire

Peel the garlic, rinse well

Grind it in a blender

Drain hot water from the cylinders; we will no longer need it

Pour the tomatoes with hot marinade

Pour vinegar essence into each jar:

• 1 liter - 1/2 teaspoon
• 0.5 L - 1/4 teaspoon

Immediately cover the cans with lids, close them with a canning key

Turn over hot cans with tomatoes, wrap them up, let them cool completely in a blanket

At first, the marinade in the containers will be slightly cloudy, since we chopped the garlic in a blender

But when the jars have cooled, the sediment will calm down - the marinade will become transparent with white “snow” from crushed garlic

Bon Appetit!

  The most delicious tomato recipe for winter with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like that.

This is my favorite recipe, very often I use it in my homework for my loved ones. Be sure to cook tomatoes with celery! This is delicious!

You will need:

• 3 kg of tomatoes
• 500 g celery
• 30 g mustard seeds
• 6 tooth. garlic
• 4-6 dill umbrellas
• 50 g of salt
• 55 g granulated sugar
• 15 ml of vinegar essence 80%
• 2 l of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. To sterilize all cylinders and caps convenient for you
2. It is necessary to dry the seeds of coriander and mustard, warm them in a dry hot pan for several minutes, hold the bay leaf in boiling water for 60 seconds
3. Next, pour the coriander and mustard seeds on the bottom of the cans, add bay leaves, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
4. Soak the stalks and greens of celery in cold water for 10-15 minutes, then dry, then chop the stems into cubes, and leave the greens whole, put everything in glass containers
5. Rinse small tomatoes in cold water, remove the peduncle, pierce each with a toothpick at the base, arrange it tightly in banks, add dill umbrellas on top, a little green celery
6. Prepare vegetables with boiling water first for 20 minutes, then pour the water from the containers into a convenient saucepan, measure the volume, add water to 2 liters, dissolve sugar, salt according to the recipe
7. The marinade must be boiled for 5 minutes, remove it from the heat, add vinegar essence to it
8. Fill the containers with vegetables with the finished marinade to the very top, carefully roll them with a wrench for preservation or use screw caps for glass with a thread
9. Closed jars should be immediately turned upside down, covered with a blanket until completely cooled
10. After a day, remove the vegetables in banks in a cool, dark place to store

Bon Appetit!

  Tomatoes for the winter with bell pepper in a 3 liter jar

The big plus in this recipe is that you yourself regulate the amount of onion and bell pepper in the bank. Sweet pepper is saturated with an amazing spicy aroma from a generous tomato and marinade, it turns out to be very tasty.

It should be put in a bigger jar, because there will be many who want to feast on them. Good luck with your workpieces!

You will need a 3 liter bottle:

• 2 kg of tomatoes
• 15-20 g parsley
• 1 PC. onion
• 1 PC. bell pepper sweet
• 3 pcs. allspice peas
• 10 pieces. peppercorns
• 2 tooth. garlic
• 2 pcs. bay leaf
• 35 g of salt
• 70 g sugar
• 70 ml of vinegar 9%

Cooking method:

Put parsley, chopped garlic, black pepper, allspice, bay leaf into the prepared 3-liter bottle at the bottom

Cut onions into rings, peppers and seeds, cut into pieces

Pierce each tomato with a toothpick at the base

We put the tomatoes in a container, filling the voids with slices of bell pepper, onion rings

We fill the cylinder with boiling water, pouring it on the outside of the tablespoon so that the glass does not burst

Cover the bottle with a clean cap, let the tomatoes warm up for 20-25 minutes

Add salt, sugar to it, bring the liquid to a boil

Pour tomatoes in a bottle with hot marinade, immediately securely close the lid with a key

Turn the jar over, wrap it in a warm blanket until it cools completely

Bon Appetit!

  Tomatoes video recipe for winter

Canning tomatoes for the winter, delicious vegetables can be prepared according to different recipes. The classic version of such canning is the separate preparation of marinade and whole tomatoes in three-liter jars that are filled with this tomato.

In this article, we offer not only classic methods of preserving tomatoes, but also dried vegetables and other interesting interpretations. A huge number of cooking methods allows you to get a variety of assorted in the pantry, which will make the winter tasty and healthy. You can still do it.

No vinegar

For those owners who care about the most healthy diet, a recipe for preserving tomatoes for the winter, very tasty, without vinegar, will be useful. Such tomatoes will turn out incredibly useful, without high acidity. But for preservation only ripe not soft fruits are selected. Yellow tomatoes are perfectly preserved in this way.

What do you need:
   3 kg of tomatoes;
   Four cloves of garlic;
   Three branches of dill;
   Six leaves of cherries and currants;
   Seven peppercorns;
   One and a half tablespoons salt;
   Two with the floor. tbsp Sahara;
   Water (how much is included in the jar);

You can begin to preserve tomatoes in this way during the ripening season, when vegetables are most useful and affordable. Rinse cans and lids first, then sterilize and dry. You can do tomatoes, which should be washed. Peel the garlic, prepare herbs and spices separately.

Put greens and garlic in each already prepared jar, then ram the tomatoes to the very top of the jar and pour the vegetables with boiling water. Cover the banks and leave for a quarter of an hour. After this time, pour the water into the pan, and pour the tomatoes with fresh boiling water. Bring the water to a boil and, when the second time the water is drained, pour this brine.

Just do not forget, first dissolve sugar and salt in brine. Leave the roll for another quarter hour, then pour over the pan again. Boil the brine for a couple of minutes and pour into a jar, immediately roll up and turn upside down for complete cooling. When the jars have cooled, they need to be stored in a cool place.

Advice! If you can store jars with such a roll, it turns out only in a room with room temperature, then before clogging, a couple of crystals of citric acid should be thrown into each jar. Such a trick is to let the tomatoes be stored even at a temperature of 30 degrees Celsius.

Classic recipe

When it comes to preserving tomatoes for the winter, I want to make a couple of jars of classic seaming. Therefore, such a traditional way, beloved from childhood, cannot be ignored.

What you need (for a 3 liter jar):
   Red tomatoes to fill the jar to the top;
   A few leaves of currant;
   One leaf of horseradish;
   A few cherry leaves;
   Three dill umbrellas;
Two laurels;
   A dozen black peppercorns peas;

For brine (per liter of water):
   A tablespoon of salt and the same amount of sugar;
   A tablespoon of vinegar 9%;

Rinse vegetables and herbs thoroughly, set aside to dry. Rinse and sterilize the cans at this time. Put chopped garlic and herbs, spices on the bottom. Put tomatoes to the top and pour boiling water. Let stand for 15 minutes. Then pour the water into the pan, bring to a boil and pour the tomatoes again. The third time, drain the water, pour the tomatoes with the prepared brine. Cork jars, allow to cool upside down, and then transfer to a place of permanent storage.

Sun-dried tomatoes

If you need a great option for preserving tomatoes for the winter, very tasty without sterilization, we suggest that you consider the stunning and very popular sun-dried tomatoes at the moment.

What do you need:
   Tomatoes
   Three parts of pepper, three parts of salt and five parts of sugar;
   Fresh garlic;
   Fresh basil;
   Natural olive oil;
   Balsamic vinegar;

Take tomatoes with a minimum juice content. Cut them into two halves or smaller. Separately mix pepper and salt, sugar. Arrange the tomatoes on a baking sheet, sprinkle with plenty of loose mixture. Send tomatoes for five hours in the oven, setting the temperature to 125 degrees.

At this time, finely chopped garlic and basil. Pour the vegetables with fresh olive oil. Five hours later, remove from the oven, mix with a mixture of garlic and basil, arrange in banks. Put a few spoons of balsamic vinegar into each jar. Send to the refrigerator for storage.

With citric acid

Another option for preserving tomatoes for the winter, very tasty with citric acid. Citric acid is an excellent substitute for vinegar, such a roll is considered more useful for those who suffer from various problems with the gastrointestinal tract.

What do you need:
   Two kilograms of red tomatoes;
   Three dill umbrellas;
   A couple of leaves of laurel;
   Allspice;
   Leaf horseradish;
   Three dried cloves;
   Half the head of garlic;
   Half hot pepper shavings;
   A tablespoon of salt for a can of 3 l.;
   A small spoon of citric acid;

Cans are pre-sterilized and dried. Rinse the tomatoes, remove the ponytails. Arrange herbs and spices in jars. Boil water for pouring in its natural form and pour into banks. Leave the tomatoes for 20 minutes, then drain the water and bring to a boil a second time. Leave the tomatoes for the second time for 20 minutes, pour the water back into the pan.

Then drain the water and bring to a boil again, but this time add salt and sugar, citric acid to it. This will be a marinade, a bay with tomatoes, it will be possible to roll vegetables. It is important to add citric acid to the main products just before conservation, so that it does not turn out to be ultimately useless.

Canning tomato

Pickled tomatoes for the winter, this is a classic among all canned food. They are prepared simply, eaten quickly, perfectly complement both a regular dinner and a festive feast. To taste aromatic juicy tomatoes in the cold winter is one of the most desired pleasures. Pickled tomatoes for the winter are good not only as an independent snack, but can also act as a complement to other dishes - for example, they can be added when cooking soup frying, pizza, lagman, hodgepodge or pickle.

Choose whole strong tomatoes for canning without dents or any signs of damage. It is best if they are fleshy tomatoes with a dense skin - in this case, the vegetables will not be damaged during heat treatment and will retain their shape during long-term storage. The degree of maturity of tomatoes can be any, but it is better to choose a size such that the tomatoes fit in a jar. If you use large tomatoes, they will need to be cut into pieces. The selected fruits should be washed well under cold water, remove the stalks and make a puncture with a toothpick or needle in this place - thanks to this trick, the skin of tomatoes will not crack when pouring boiling water.

An important role in the conservation of tomatoes is played by spicy herbs and spices. It is they that allow you to get the very flavoring shade that makes pickled tomatoes so delicious and desirable. The classic spices for pickling tomatoes are bay leaves, black peppercorns, allspice, cloves and coriander. As for fragrant herbs and plants, the best companions for tomatoes are garlic, dill, parsley, horseradish, celery, basil, tarragon and currant leaves. To improve the taste of tomatoes, onions can also be added onions, bell peppers, apples, chili peppers, dill seeds, caraway seeds, star anise and cardamom. Variations are endless - it all depends on your personal preferences and tastes of your family.

Do not forget about the cleanliness of the cans - they should be washed with soda and sterilized after thorough rinsing. Large cans should be flushed with steam, placing them on top of a boiling kettle without a lid or pot of boiling water, while liter cans can be calcined in the oven or boiled with water in the microwave. Rinse the lids and boil for 3-5 minutes. If you wondered how many tomatoes can fit in jars of different sizes, then - depending on the shape and size of the tomatoes - about 2 kg of tomatoes are included in a three-liter jar, about 1.2 kg in a two-liter jar, and 500-600 g in a liter .

As for the marinade, its amount is approximately half the volume of cans used. Do not forget to add a small amount of water (about one glass) in reserve. To calculate the amount of water required for the marinade more accurately, pour cold water into the jars with the tomatoes laid in them, and then, in turn, closing the jars with nylon covers, pour the water into the pan, adding salt, sugar and spices. The marinade with which tomatoes are poured should reach the very edge of the cans so that the amount of air remaining inside is minimal. Acetic essence should be added immediately before twisting the jar. Do not overdo it with vinegar, as it can ruin the taste of tomatoes. Tomatoes can be preserved with or without sterilization with double and triple pouring with marinade. In the latter case, sanitation rules must be followed more carefully.

That's all the basic rules and tips that will help you cook delicious pickled tomatoes for the winter with a minimum of effort and loss. We will not hesitate while ripe tomatoes are still present in abundance on our tables and household plots, and as soon as we go to the kitchen!

Ingredients:
  On a 1 liter jar:
  500-600 g of tomatoes.
  On 1 liter of marinade:
  50 g of salt
  25 g sugar
  5-6 peas of allspice,
  5-6 peas of black pepper,
  3 tablespoons of 9% vinegar,
  2-3 cloves of garlic,
  2-3 bay leaves.

Cooking:
In washed tomatoes, remove the stalks and chop the fruits with a toothpick. In sterilized jars put peeled garlic cloves, bay leaf and pepper. Tamp the prepared tomatoes tightly over the jars. Pour boiling water and cover with sterilized lids. After 10-15 minutes, drain the water from the cans into the pan and bring to a boil, after adding salt and sugar. Add vinegar and pour the tomatoes over the marinade. Roll up the cans with lids, turn upside down and leave to cool completely, wrapping the cans with a blanket.

Tomatoes marinated with onions and herbs

Ingredients:
  For five liter cans:
  2-3 kg of tomatoes
  1 large onion,
  1 cup 9% vinegar
  1 bunch of dill
  1 bunch of parsley
  1 head garlic
  15 tablespoons of vegetable oil,
  5 peas of allspice,
  5 peas of black pepper
  7 tablespoons of sugar
  3 tablespoons of salt,
  3 liters of water.

Cooking:
  Put chopped greens and peeled garlic cloves in each jar. Pour 3 tablespoons of vegetable oil into each jar. Add prepared tomatoes and chopped onion rings, repeating layers until the jars are completely filled. Pour water into the pan, add sugar, salt, pepper and bay leaf. When the water boils, pour vinegar and remove the pan from the stove. Sue the marinade to a temperature of 70-80 degrees and pour tomatoes on it. Sterilize the jars for 15 minutes, covering them with lids, then roll up the jars and turn upside down, allowing to cool.

Pickled Tomatoes with Garlic

Ingredients:
  For one 3 liter can:
  1.5-2 kg of tomatoes,
  15 cloves of garlic,
  3 tablespoons of sugar
  1 tablespoon of salt
  1 teaspoon of 9% vinegar
  1.5 liters of water.

Cooking:
  Rinse the tomatoes, remove the peduncle and prick with a toothpick. Add the peeled garlic cloves to the jars and lay the tomatoes firmly to the top. Bring the water in the pan to a boil and pour into jars. Cover with lids, after 5 minutes, drain the water back into the pan, add sugar and salt, bring to a boil. Add vinegar and pour the tomatoes over the marinade. Roll up the cans with lids, turn upside down and cool, wrapping a blanket.

Pickled Fragrant Tomatoes

Ingredients:
  On one liter can:
  500-600 g of tomatoes,
  1 small onion,
  2 cloves of garlic,
  3-4 tablespoons of 5% vinegar,
  3 peas of black pepper,
  3 peas of allspice,
  3 buds of cloves,
  2-3 branches of dill,
  basil and tarragon to taste,
  a pinch of dill seeds.
  For marinade (per 1 liter of water):
  2 tablespoons of salt,
  1 tablespoon of sugar.

Cooking:
Add vinegar and spices to each jar. Put the tomatoes, distributing chopped greens and chopped onion rings between the fruits. Pour water into the pan, add salt and sugar, mix and bring to a boil. Pour the tomatoes with marinade and cover. Sterilize in boiling water for about 10 minutes. Water should reach the shoulders of cans. After sterilization, tighten the cans with lids, turn over, wrap and allow to cool.

Sweet Pickled Tomatoes with Bell Peppers

Ingredients:
  On one can of 3 liters:
  2 kg of tomatoes
  1 bell pepper.
  For marinade:
  1.5-1.6 liters of water,
  150 g sugar
  60 g of salt
  2 tablespoons of 9% vinegar.

Cooking:
  Fill the sterilized jars with tomatoes, distributing between them bell pepper, peeled from seeds and cut into slices. Boil water and pour tomatoes in jars with it, cover with lids and leave for a quarter of an hour. Pour water into the pan, add salt and sugar, bring to a boil. Add vinegar and pour the marinade into the jars. Seal the cans with lids, turn upside down and leave to cool, wrapping a blanket.

Tomatoes marinated with honey and horseradish

Ingredients:
  Three cans of 3 liters:
  2 kg of tomatoes
  180 g of liquid honey
  2 heads of garlic,
  60 ml of 9% vinegar,
  60 g of salt
  3 sheets of horseradish of medium size,
  2 sheets of black currant,
  3 branches of dill,
  5-6 peas of allspice,
  2-3 clove buds
  3 liters of water.

Cooking:
  Put washed horseradish leaves, currant leaves and dill on the bottom of the cans. Cut off the tops of the tomatoes (in the place of the stalk) and press the peeled cloves of garlic into the pulp. Arrange the tomatoes in jars. Pour water into the pan, add honey, salt and spices. Boil, stirring, add vinegar and pour hot marinade into banks. Cover the jars with lids and leave for 20 minutes. After this, pour the marinade into the pan using a special lid with holes, and again bring the liquid to a boil. Pour the marinade over the tomatoes again, and after 20 minutes roll the jars with the lids. Turn the cans upside down, cover with a blanket and allow to cool.

Pickled tomatoes for the winter - a simple, but always loved and always in different ways tasty snack that you want to eat again and again. Try to close at least a couple of jars of tomatoes and see for yourself. Good luck with your workpieces!

For marinade:

• water - 3 l;
• salt - 2 tablespoons;
• sugar - 9 tablespoons;
• bay leaf - 3 pcs. ;
• peas peas - 3 pcs. ;
• vinegar 9% - 1 cup.

Cooking: wash the tomatoes. Steam the jar, put chopped greens (dill, parsley, cherry leaf) at the bottom, garlic, pour 3 tbsp of vegetable oil, then put the tomatoes, onion rings on them.

Marinade: boil water with salt, sugar, pepper, bay leaf, pour vinegar. Pour the tomatoes with a not very hot marinade and sterilize for 15 minutes. Banks roll up.

2. “Drunk Tomatoes”

Ingredients:

• tomatoes - 2-3 kg.

For marinade (for 7 glasses of water):

• salt - 2 tablespoons;
• sugar - 4 tablespoons;
• bay leaf - 3 pcs. ;
• garlic - 2 cloves;
• black pepper - 10 pcs. ;
• cloves - 5 pcs. ;
• vinegar 9% - 1 tablespoon;
• red pepper - a pinch;
• vodka -1 tablespoon.

Cooking:  wash red and brown medium-sized tomatoes and place in a 3-liter jar. Cook the marinade and pour the boiling tomatoes. Cover with boiled lids and sterilize for 15-20 minutes, then roll up and, turning upside down, cool. Cans are well stored even at room temperature. Tomatoes are very tasty and pickle too.

3. Tomatoes "Kuznetsovsky"

Ingredients:

• tomatoes - 2-3 kg;
• bell pepper (1 can) - 1 pc.

Marinade (based on one 3-liter jar):

• sugar - 150 g;
• salt - 60 g;
• vinegar 9% - 2 tablespoons.

Cooking:  put tomatoes and 1 sweet bell pepper cut into 6 parts in rows in a 3-liter jar in rows. Do not add any other seasonings. Pour boiling water. Keep under cover for 20 minutes to cool. Then pour the water into the pan, add to it (based on one 3-liter jar) 150 g of sugar, 60 g of salt, 2 tablespoons of 9% vinegar.

Bring the solution to a boil, pour into jars to the top. Roll up without sterilizing. Cover with a warm blanket. Leave to cool. Tomatoes harvested in this way are sweet, tasty and very well stored.

4. "Spicy Tomatoes"

Ingredients:

• tomatoes - 3 kg;
• garlic - 2 heads.

For marinade:

• water - 1.5 l;
• salt - 1 tablespoon;
• sugar - 100 g;
• vinegar 9% - 1 teaspoon.

Cooking:  we put red tomatoes in a sterilized 3-liter jar. Without everything! Pour boiling water and leave until the marinade is cooked.

Cooking marinade:  in 1.5 liters of water, one tablespoon of salt, 100 g of sand (this will be half a glass). Bring the marinade to a boil. The marinade boiled - we drain the water from the can. On top of tomatoes, put 1 tablespoon with the top of grated garlic and pour boiling marinade. You can pour vinegar (1 teaspoon), or you can not pour it. Roll up, cover with a blanket for the night.

5. Cherry is delicious

Ingredients for 1 jar:

• cherry tomatoes;
• bay leaf - 3-5 pcs. ;
• black pepper peas - 5-6 pcs. ;
• garlic - 1 clove;
• bell pepper (optional);
• parsley.

For marinade:

• water - 1.5 l;
• salt - 2 tablespoons;
• sugar - 5 teaspoons;
• vinegar 9% - 1 tablespoon.

Cooking:wash the tomatoes, sterilize the jars, boil the lids for 5-10 minutes. At the bottom of the jar (1 l) put bay leaf 3-5 pcs., Black pepper with peas 5-6 pcs., Garlic (1 clove, cut into 4 parts). Bell pepper, optional (cut into 4 parts). A sprig of parsley.

Put tomatoes in a jar, pour boiling water for 5 minutes. Then pour the water into the pan, boil, add, based on 1.5 liters of water: 2 tablespoons of salt, 5 teaspoons of sugar, 1 tablespoon of vinegar. Pour the marinade over the tomatoes, roll them up, wrap them in a blanket.

6. Mom's tomatoes

Ingredients:

• tomatoes
• bulgarian pepper.

Marinade (for a 3 liter jar):

• sugar - 5 tablespoons
• salt - 2 tablespoons;
• vinegar 9% - 2 tablespoons.

Cooking:  In a clean and dry 3-liter jar, put red tomatoes (prick each with a fork) and 1 Bulgarian pepper, cut into 4-6 slices. Pour boiling water, allow to cool for 15-20 minutes.

Then pour the water into the pan, add to it (based on a 3 liter jar): 150 g of sugar (5 tablespoons), 60 g of salt (2 tablespoons), 2 tablespoons of 9% vinegar. Bring the solution to a boil, pour into jars to the top and roll up without sterilizing. Cover with a warm blanket until completely cooled.

7. Tomatoes without vinegar

Ingredients:

• tomatoes

• sugar - 5 tablespoons;
• salt - 2 tablespoons;
• citric acid - 1 teaspoon;
• black pepper peas - 5-6 pcs;
• cloves - 5 pcs;
• cinnamon (pieces) - 3 pcs.

Cooking:  pour boiling water, let cool, drain the water. Pour salt, sugar and citric acid into the jar. Refill with boiling water and roll up. Tomatoes are sweet and not sharp at all. Acid is not even felt. Very good for those who can not vinegar.

8. One-day Tomatoes "Dream"

Ingredients:

• tomatoes - 1 kg;
• dill -1 bunch;
• garlic - 7-8 cloves;
• water - 1 liter;
• salt - 1 tablespoon.

Cooking:  they are made quickly, simply, and the result is amazing. Tomatoes are blanched, peeled and placed in a pan, then a layer of chopped dill is sprinkled on them and garlic is squeezed out. All this is filled with warm (slightly warmer than room temperature) salt water. Tomatoes are ready in one day.

9. Tomatoes in Georgian

Ingredients:

• tomatoes
• carrot;
• bell pepper;
• garlic;
• dill, parsley.

Marinade (on a 3 liter jar):

• sugar - 100 g;
• vinegar 9% - 100 g;
• salt - 1 tablespoon.

Cooking:  at the bottom of a three-liter jar we put carrots cut into rings, 2 pods of bell pepper, 3 small cloves of garlic, dill, parsley. We put the tomatoes. Pour boiling water for 5 minutes, pour, add 100 g of sugar, 100 g of 9% vinegar, 1 tablespoon of salt to the water, boil and pour the tomatoes, roll up.

10. Tomatoes with cabbage

Ingredients:

• tomatoes
• cabbage.

Marinade (on a 3 x jar):

• salt - 1 tablespoon;
• sugar - 2 tablespoons;
• vinegar 9% - 50 ml;
• aspirin 2 tablets.

Cooking:  shift the tomatoes in a jar of chopped cabbage. Pour salt, sugar, vinegar into a jar - add boiling water on top to add aspirin and roll up. Fast, beautiful, tasty. Try it - you won’t regret it. Turn over, wrap until cool.

11. Preserves tomatoes, a simple and favorite video recipe

12. Tomatoes canned recipe video

13. Pickled green tomatoes for the winter video

14. Sun-dried canned tomatoes - video recipe

A chic appetizer, as well as dressing for various dishes of long-term storage! Tomatoes with herbs will always add a twist to any dish: soups, pizzas, gravy, grills and so on.

15. Canned tomatoes in their own juice, video