Tomatoes for the winter in jars. Sliced tomatoes in spicy sauce. Tomatoes marinated with vodka, sweet for the winter
It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this important task it’s not enough to have high-quality seasonal tomatoes; you also need to stock up on good recipes for canning tomatoes so that the marinade proportions are correct and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to prepare tomatoes for the winter according to proven golden recipes.
I invite you, dear friends, in this article about winter preparations from tomatoes to share your proven recipes for preparations. After all, every housewife makes preparations for the winter from tomatoes, and there are successful recipes in every culinary notebook.
And I, in turn, bring to your attention ideas for tomato preparations that I have been collecting for many years, and most of which I have already tried.
Most of the recipes are from my mother’s and grandmother’s notebooks, there are also recipes from my co-workers and friends.
Finger-licking pickled tomatoes for the winter
Are you looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “finger-licking” without sterilization, with triple filling. Recipe with photo.
Salted tomatoes for the winter in jars according to my grandmother's recipe
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 have tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes under a nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water. See the step-by-step recipe with photos.
Korean tomatoes for the winter
My recipe for delicious Korean tomatoes for the winter, I hope you will appreciate it. Everyone in my family really liked the Korean-style tomatoes for the winter in jars: a little spicy, piquant, with a spicy taste of spices and crispy carrots. How to cook, see.
Satsebeli sauce for the winter
I wholeheartedly recommend that you prepare satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but quite bright, with character. I will not say that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, in my opinion, is very close to the traditional one. Recipe with photo.
Homemade tomato juice for the winter with bell peppers
Do you need delicious tomato preparations for the winter? During the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make this homemade tomato juice brighter in taste, I often add bell peppers and a little hot spice to the tomatoes. This option is much more interesting than the classic one and goes great with meat dishes (kebabs, steaks), pizza, etc. See the recipe.
Marinated tomatoes “Classic” (without sterilization)
You can see the recipe for marinated “Classic” tomatoes without sterilization.
Marinated tomatoes with celery for the winter
I would like to suggest that you close your tomatoes and celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only celery. It has a very bright and rich taste, so you can be sure that your preparation will turn out excellent and very interesting. How to cook, see.
Tomato slices for the winter with onions
I wrote how to cook tomatoes in slices for the winter with onions.
Sweet pickled tomatoes for the winter (triple filling)
I would like to invite you to prepare sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the tomatoes are accompanied, in addition to numerous spices, by bell peppers: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not at all complicated and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.
Salted tomatoes for the winter
You can see a proven recipe for salted tomatoes for the winter.
Canned tomatoes with citric acid
You can see the recipe for canning tomatoes with citric acid.
Homemade ketchup for the winter “Tomato”
I wrote how to make homemade “Tomato” ketchup for the winter.
Tomatoes in tomato juice for the winter
You can see how to cook tomatoes in tomato juice for the winter.
Tomato slices for the winter with parsley
I wrote how to prepare sliced tomatoes for the winter with parsley.
Canned cherry tomatoes with grapes (no vinegar)
You can view the recipe for canned cherry tomatoes with grapes.
Adjika with horseradish for the winter “Special”
I wrote how to prepare special adjika with horseradish for the winter.
Delicious adjika from tomato
You can see the recipe for making adjika from tomatoes
Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid
You can see how to prepare canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid.
Homemade ketchup for the winter
I wrote how to make delicious, aromatic, and thick homemade ketchup for the winter.
Tomatoes in their own juice for the winter: the simplest recipe!
You can see how to cook tomatoes in your own juice for the winter.
Spicy tomatoes in their own juiceWith damn
It’s unlikely that I’ll surprise you with just tomatoes in their own juice - this recipe is well-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 am sure you will be interested. This is exactly how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.
Marinated tomatoes slices in Portuguese style
These tomatoes, marinated in slices “Portuguese style”, turn out simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another advantage of this recipe is that it is a pleasure to cook: everything is very simple and quick. See recipe with photo.
Delicious salad with beans and tomatoes for the winter
You can see how to prepare a salad with beans and tomatoes for the winter.
Adjika sweet and sour with apples
I wrote how to cook sweet and sour adjika with apples.
Hello my dear readers. You canning according to my recipes and have long been asking me to tell you how I seal pickled tomatoes for the winter. Sorry, there were no photos. So I got together and, so to speak, captured the process.
As always, I will describe several recipes; they are all similar and deserve attention and praise. Lately I've been sealing 1.5 and 2 liter jars to open and eat once. That's why I use the recipe with marinade. I close it without sterilization, that is, I fill it with boiling water twice, and the third time with marinade. The tomatoes turn out slightly sweet, very tasty, simply delicious and an excellent snack.
It turns out delicious if you add slices of Antonovka apples. The taste is extraordinary. Try adding 1 chopped apple to a 3-liter jar for testing.
Which tomatoes to choose for canning?
The preparations require small tomatoes; they should easily fit into the neck of the jar and fill it well when shaken. The skin on vegetables is quite thick, otherwise it will immediately burst from boiling water. For the same reason, overripe and soft tomatoes with dents are not suitable; it is better to use them for sauce. But you shouldn’t take greenish ones either. Tomatoes of different degrees of ripeness should not be closed together. There are recipes for green tomatoes.
There should be no signs of rot, gray spots or areas eaten by insects. One such fruit can ruin the entire jar.
The ideal variety for preservation is considered to be cream, and of the same “caliber”. Canned cherry tomatoes look beautiful in jars. It is not necessary to take only red tomatoes; a mix with yellow ones looks bright and interesting.
How to preserve pickled tomatoes for the winter
It all starts with washing the cans and the tomatoes themselves. The safety of the workpiece directly depends on the thoroughness of this procedure. If you can can tomatoes without sterilization, then be sure to steam the jars and lids before adding the vegetables; if with sterilization, then it is enough to thoroughly wash the container with soda.
Pickling ensures long-term storage due to two factors: vinegar and heat treatment. She needs special attention.
The method without sterilization with twice pouring boiling water and holding it is more suitable for three-liter jars and large batches of preservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. To prevent them from bursting during cooking, it is enough to prick the vegetables several times near the “top”.
Ingredients
- 5 kg of tomatoes;
- 3 heads of garlic;
- 1 bay leaf for each jar;
- black peppercorns.
At your own discretion, you can add parsley, onion rings, and sweet peppers.
I can’t say for sure which way out, it depends on the size of the tomatoes and the jars themselves. I got 4 cans of 2 liters each. The marinade was made from 3 liters of water.
To prepare marinade for 1 liter of water:
- salt – 1 tablespoon;
- sugar - 3-5 tablespoons of sugar (I add 3, for greater sweetness you will need 4-5 tablespoons);
- vinegar 9% – 50-60 ml.
Method No. 1 without sterilization
The recipe is simple, and the tomatoes turn out delicious, you won’t be able to pull them away by the ears. The blanks will easily stand in the pantry or closet for a year. The main thing is that sunlight does not fall on them.
Method No. 2 with sterilization
- Distribute the spices among the washed jars and pack the tomatoes tightly.
- Prepare a marinade from water, the required amount of salt and sugar with vinegar. When it boils well, pour it into the jars. Cover with lids, but do not roll up.
- Sterilize the container with tomatoes for 15-20 minutes in a pan of water. Be sure to put a towel on the bottom of the pan and place cans of tomatoes. Fill with hot water to the level of the “hangers” of the jars. Do not allow it to boil violently, otherwise it may get inside them. Check the time from the moment of boiling.
- Carefully remove hot jars from the water and seal.
- Place them upside down, cover with a woolen blanket or something warm until they cool completely for about a day.
- Then you can put it in a pantry or cellar for storage.
Recipe with aspirin
I know that they closed it this way back in Soviet times. And many people still add aspirin when canning. This is my mother's recipe, tried and true over the years. And she was a good housewife, she cooked very tasty food, and received guests with pleasure. It's sad to remember that she is no longer alive. All that was left were the notes in the culinary notebook.
Ingredients for each 3 liter jar:
- 1 tablespoon salt;
- 2-3 tablespoons of sugar;
- 60 ml 9% vinegar;
- 1 tablet of aspirin (acetylsalicylic acid);
- 1 piece bay leaf;
- 8 black peppercorns.
At your own discretion, add parsley, dill sprigs, hot peppers, onions, and sweet peppers.
Thanks to aspirin, tomatoes are perfectly stored even without sterilization. There is no need to pour boiling water over them several times. You only need to steam the empty container before filling; keep the lids for sealing in boiling water for a couple of minutes.
- Wash the tomatoes and prick them with a toothpick near the stem.
- First, place a bay leaf and black peppercorns into each washed jar. Garlic cloves and herbs if desired.
- Fill to the very top with tomatoes, shaking the containers.
- Boil water; no need to prepare marinade.
- Add 1 table top to each jar. a spoonful of salt, 2 or 3 tablespoons of sugar, pour in 60 ml of vinegar 9%.
- Add 1 tablet of acetylsalicylic acid.
- Pour boiling water over it and then roll it up. Check that there is no leakage from under the lid.
- Place the jars under the “fur coat” with the lids down for about a day. Can be stored without refrigeration for a year.
Bright, beautiful and incredibly tasty pickled tomatoes with a pleasant sweetness are an excellent appetizer for any dish. They taste like barrel ones. There is no aftertaste from aspirin. They will help you out on holidays and complement your lunch. Be sure to try the new recipe and write your reviews in the comments, maybe someone will find your experience useful.
Relevant - what to do with the harvest collected at the dacha or ideas for homemade preparations to extend the summer. Of course, canned tomatoes in jars for the winter are a good way to preserve the summer harvest of vegetables.
Tomatoes go well with many foods, herbs and herbs, and the recipes presented will help you choose the most delicious recipe for canning tomatoes for the winter.
Canned tomatoes for the winter. Preparing very tasty and sweet tomatoes
How nice it is to open a jar of tomatoes in winter. With meat - that's it. Sweet tomatoes for the winter are easy to make.
Ingredients for a 3-liter jar:
Tomatoes - 2-2.5 kg
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar 9% - 3 tbsp. l.
Celery greens - to taste
Bay leaf - 2 pcs.
Sweet peas - 2-3 pcs.
Black peppercorns - 5-7 pcs.
Sweet pepper - 1 pc.
Onion - 1 pc.
Garlic - 3-4 cloves
Hot pepper - to taste
Preparation:
Wash the tomatoes, select medium-sized fruits. Prepare spices, dill, sweet peppers, onions, celery, garlic.
Canning tomatoes step by step
Place peppercorns, allspice peas, bay leaves, herbs, garlic, onions and peppers on the bottom of the jar.
Fill the jar with tomatoes.
Pour boiling water over and let cool slightly. Drain the water into the pan. Add 2 tablespoons of salt and 3 tablespoons of sugar to a 3-liter jar. Boil and fill the jars with marinade, not forgetting to add 0.5 glasses of vinegar (3 tablespoons).
After filling the jars with marinade, roll up the lids with a seaming machine. Wrap it up and set the sweet tomatoes to cool a little. Bon appetit!
Preserving tomatoes for the winter. Recipe for 1 liter jar
Composition for 1 liter jar:
tomatoes - 1 kg
bay leaf - 3 pcs.
salt - 1 tbsp. l.
black peppercorns - 5 pcs.
drinking water - 1 l
garlic - 3 cloves
greens - to taste
Preparation:
Choose small tomatoes. Tomatoes should be washed well and chosen to be approximately the same size without defects if possible.
Next, prepare the brine. Pour a liter of water into the pan. When the water boils, add spices and salt, herbs to taste. The brine should boil for 5-7 minutes. After which you can pour it into jars.
We take pre-sterilized jars and lids.
Place three peeled cloves of garlic and a bay leaf on the bottom of the jar. Then we put as many tomatoes into the jar as will fit in the jar. And pour the resulting brine on top. If desired, you can add one teaspoon of vinegar (70% solution).
Then roll up the jars and turn them upside down. This should be left overnight.
You can store it either in the refrigerator or in a regular cupboard. Good luck with your preparations. Bon appetit!
Canned tomatoes for the winter. Delicious recipe with red currants
Ingredients for two 1.5 liter jars:
Tomatoes - 2 kg
Red currants - 150 g (on branches)
Currant leaves - 4 pcs.
Dill, umbrella - 2 pcs.
Cloves - 4 pcs.
Sweet peas - 6 pcs.
Black peas - 6 pcs.
Garlic - 2 cloves
Bay leaf - 4 pcs.
Sugar - 3.5 tbsp. l.
Salt - 2 tbsp. l.
Vinegar 9% - 2 tsp.
Water - 1.5 l
Preparation:
Rinse tomatoes in cold water. Wash red currant branches in cold water.
Sterilize jars and iron lids. Wash currant leaves, dill, bay leaves. Peel the garlic.
Place black pepper, allspice, cloves, bay leaves, dill umbrellas and black currant leaves on the bottom of sterilized jars.
Fill the jar with tomatoes, with currant branches between them.
Boil water and pour boiling water over the tomatoes, close the lids. Leave for 5 minutes.
Drain the water from the jars. To make the marinade, add salt and sugar to the drained water and bring to a boil. Pour the marinade into jars.
Add 1 tsp. 9% vinegar, roll up the jars, turn them over and wrap them.
Bon appetit!
Marinated green tomatoes with mustard
An easy and quick recipe for pickled green tomatoes.
Compound:
green/milk/brown tomatoes - 1 kg
sugar – 3 tbsp. l.
salt – 1 tsp.
black and red pepper – 0.5 tsp each.
coriander – 1 tsp.
mustard – 1 tsp.
garlic – from 2 to 5 cloves
vinegar 9% - 50 ml
vegetable oil – 50 ml
greenery
Preparation:
Choose tomatoes that are not too large, green, brown or even dense red. The most delicious are the so-called “milk” tomatoes, which have not yet turned red, but they will not be sour, since they have already entered the middle stage of fruit maturity.
We wash the tomatoes, at the same time carefully sort them out, discarding any that don’t fit.
Now the remaining tomatoes need to be cut into even quarters or into 6-8 pieces if the tomato is too large.
Pour salt and sugar into the middle of the bowl with tomatoes. Stir the tomatoes into the sugar-salt mixture and wait a little until all the crystals dissolve.
Season the tomatoes with spices, in our case, hot red pepper and freshly ground aromatic black and ground coriander. Choose a set of spices/herbs at your discretion.
We add the most intriguing ingredient to the tomatoes - spicy mustard. It will perfectly complement all the spicy ingredients with its fiery taste, refresh the dish and make it piquant. Mix.
Squeeze the garlic and mix again.
Add any fresh herbs. Mix with greens.
Pour vinegar and oil into the tomato mixture and mix thoroughly.
We put green tomatoes under pressure for a day and leave them in the kitchen. Then we transfer it to the refrigerator along with the marinade in a jar.
Bon appetit!
Tomatoes for the winter in their own juice
Composition for 3 pcs. 700 g cans:
Tomato saucepan 2.5 liters chopped tomatoes
3 tbsp. l. salt
2 tbsp. l. Sahara
Preparation: 
We wash the jars well and sterilize them in a pan of water or in the microwave. Place the washed, wet jars on full power for three to four minutes.
Next, rinse the tomatoes well, preferably of small diameter and the same size.
Place tomatoes in jars.
Cut the remaining tomatoes into slices and place on medium heat.
Bring the tomatoes to a boil and cook for 7-10 minutes. From adding the tomato to boiling and the end of cooking, it will take about half an hour for this volume.
Strain the resulting mass through a fine metal sieve.
Put the resulting tomato juice back on the fire and boil, add salt and sugar. They can be added to taste, as some people like their tomatoes sweeter, while others like them saltier.
Fill the tomatoes in the jars with the resulting juice and close them tightly with lids, which also need to be boiled first. Or we roll it up.
Initially, the recipe did not indicate adding vinegar, but pour 1/3 teaspoon into each jar.
We store tomatoes in the refrigerator. They are eaten very quickly, the juice goes great in soups, gravy and is tasty in itself, just like tomatoes. Delicious with fried potatoes or just bread. Bon appetit!
Delicious recipe: tomatoes for the winter under the snow with garlic
During the time of home preparation, housewives will need a recipe for tomatoes with garlic “under the snow” for the winter. They taste like tomatoes in their own juice, because the taste of vinegar and garlic is not felt at all.
Compound:
Tomatoes
Brine (per 1.5 liters of water):
100 g sugar
1 tablespoon salt
1 tablespoon vinegar (essence)
1 dessert spoon of garlic per 1.5 liter jar of tomatoes
1 tablespoon garlic per 3 liter jar of tomatoes
Preparation:
Jars and lids for pickled tomatoes with garlic are sterilized. The tomatoes are washed and placed in clean jars, without any spices.
Jars of tomatoes are filled with boiling water, covered with lids and left for 10 minutes. During this time, the garlic is cooked.
The water from the cans is poured into a large saucepan, its volume needs to be measured and a brine for delicious pickled tomatoes should be prepared from it, adding sugar and salt. This marinade is boiled and then vinegar is added.
Before pouring boiling brine over the tomatoes, grated garlic is placed in the jars. Squeeze out any remaining garlic that can no longer be grated using a garlic press. Apart from garlic, no other spices are used.
According to this recipe, pour tomatoes and garlic with boiling brine and screw on metal lids.
Turn over the jars of tomatoes in garlic sauce. “Tomatoes in the snow” for the winter should be covered until completely cooled. Try making homemade “Tomatoes in the Snow” with garlic according to this recipe. Bon appetit!
Canned tomatoes for the winter with bell peppers
The tomatoes turn out very tasty and aromatic. The brine is drunk quickly. 4 liters of water is enough to fill two 3-liter and one 2-liter jars.
Composition for one 3-liter jar:
tomatoes
2 bell peppers
bunch of dill (seeds)
2-3 grains of hot pepper
1 hot pepper
1-2 cloves
3-4 bay leaves
5 cloves garlic
1 onion
horseradish greens
horseradish root
3-4 cherry leaves
For 4 liters of water:
0.5 cups salt
1 cup of sugar
1 glass vinegar 9%
Preparation:
Wash all ingredients well.
Chop the greens, peel the garlic and onions.
Place herbs, garlic and onions in sterile jars. When laying the tomatoes, place peeled and halved bell peppers between them.
Fill the jars with boiling water. Let stand for 30 minutes. Then drain the water. Bring to a boil again, adding salt and sugar. Carefully pour in the vinegar.
Pour hot brine over the tomatoes and roll up the lids.
Have a nice winter evening!
Canned tomatoes for the winter
Compound:
tomatoes - full jars
salt - 3 tsp.
granulated sugar - 4 tbsp. l.
water - 1 l
vinegar 9% - 1 tsp.
sweet peas - 1 pc.
cloves - 1 pc.
Preparation:
We take selected tomatoes.
We sterilize jars. A metal mug with water, as soon as the water boils, we put the jar on a hanger and wait for it to warm up completely. And so are all banks. As soon as they are ready, we begin to put the tomatoes in jars. And fill the lids with boiling water.
We lay the tomatoes completely, as tightly as possible. Now let's prepare boiling water. As soon as the water boils, fill all the jars. When the turn comes to the last one, the first one can already be poured out. In general, they should sit in boiling water for about 10 minutes.
Now let's cook the brine. The calculation is for 1 liter. Pour water into the pan. When it almost boils, add sugar and salt. It will boil for a few minutes.
Now pour the brine into jars. Add cloves and peppercorns, vinegar. And we close the banks.
The end result is very tasty tomatoes. Bon appetit!
Canned tomatoes for the winter - the most delicious recipe with grapes
Composition per jar (800-900 ml):
Salt - 1 tbsp. l. (without top)
Sugar - 2 tbsp. l.
Apple cider vinegar 6% - 1 tbsp. l.
Garlic - 1-2 cloves
Shallot - 1 pc.
grape leaf
Grapes - 1 handful
Bay leaf - 1 pc.
Dill - small bunch
Sweet pepper - 0.5 pcs.
Tomatoes - how many will fit in a jar
Preparation:
Place a grape leaf on the bottom of a clean jar, cut the garlic and onion. Then we cut the pepper, you can add hot pepper.
Add bay leaf and dill.
Then pack the tomatoes tightly. We put the kettle to boil, this is if you don’t have a lot of cans, if you have a lot, put a saucepan.
Pour boiling water to the very top of the jar and close the lid. Leave for 8-10 minutes.
Then pour water into a saucepan and put it on fire. Add salt and sugar. Pour vinegar into the jars and cover with a lid.
When the brine boils, pour the tomatoes a second time and roll up the lids, turn them upside down and cool.
Bon appetit!
Pickled tomatoes “You'll lick your fingers”
It’s not for nothing that the recipe is called this – the “Finger-lickin’ tomatoes” have an absolutely exceptional taste and look very beautiful. This recipe will help you prepare delicious pickled tomatoes. Trying these tomatoes from a jar and onions in winter will leave you licking your fingers!
Ingredients for 5 1 liter cans:
Red tomatoes - 2-3 kg
Dill greens - 1 bunch
Parsley - 1 bunch
Garlic - 1 head
Onions - 100-150 g
Vegetable oil - 3 tbsp. l.
For the marinade (per 3 liters of water):
Salt - 3 tbsp. l.
Sugar - 7 tbsp. l.
Bay leaf - 2-3 pcs.
Vinegar 9% - 1 glass
Black pepper - 5-6 pcs.
or Allspice - 5-6 pcs.
Preparation:
Wash the tomatoes thoroughly.
Peel the onion and cut into rings.
Steam the jars over a boiling kettle or in the oven.
Finely chop the greens.
Peel the garlic, cut large cloves.
Place chopped herbs and garlic on the bottom, pour in 3 tbsp. l. vegetable oil.
Then place the tomatoes and onion rings. Lay in layers.
And so on until the entire jar is filled. 
Prepare marinade for tomatoes. For 3 liters of water (about 3 three-liter jars): 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, allspice, hot pepper, bay leaf.
Boil everything, then pour in 1 glass of 9% vinegar. Pour the not very hot marinade (about 70-80 degrees) over the tomatoes in the jars.
Leave for 15 minutes to sterilize. Then roll up the jars and turn them over until they cool.
The result is truly finger-licking tomatoes! Bon appetit!
Canned tomatoes for the winter in jars
Ingredients for a 2 liter jar:
tomatoes
horseradish leaves
currant leaves, cherry leaves (for a 2 liter jar - 3-4 pieces of each)
dill umbrella (for a 2 liter jar - 2-3 pieces)
garlic (for a 2 liter jar - 5 cloves)
cloves, peppercorns, allspice (6-7 pieces per 2 liter jar of each type of seasoning)
For brine per 1 liter of water:
salt - 1.5 tablespoon
sugar - 3 tablespoons
acetic acid 70% - 1 tsp.
On average, a 2-liter jar requires 1.2 liters of brine
Preparation:
To prepare canned tomatoes, select medium-sized fruits that are ripe, but not overripe, so that they do not fall apart during canning. In addition to tomatoes, you will need garlic and herbs - dill branches, cherry and currant leaves and horseradish leaves.
As well as cloves, peppercorns and allspice.
Wash the tomatoes thoroughly and prick them with a toothpick. We sterilize jars and lids over steam.
Wash all the seasonings and leaves thoroughly and then pour boiling water over them.
Boil 2 pans: water in one, brine in the other.
We put herbs, seasonings, tomatoes into sterilized jars, trying not to throw them away, but to fold them carefully. We put everything mixed together, in layers. Cut the garlic in half.
We do not place the tomatoes right up to the neck, leaving a little space.
Fill with boiled water and leave for about 5-7 minutes. At this time, prepare the brine: add sugar and salt to boiling water. We put spoons without heaps, but of course, sugar and salt from different manufacturers can be either sweeter or saltier (the finer, the saltier). Taste it. The brine should be more sweet than salty, but not cloying; a drop of saltiness should be present in it.
We drain the water from the jars (we do not use it for brine, only for the first fill). Fill with brine and add acetic acid on top. Twist and turn over for a short time.
The taste of tomato is amazing, moderately spicy, pleasant sweet and sour. The leaves give tomatoes their aroma; by the way, the more of them, the better. And the pickle is just a song! The taste of cloves is not felt at all, in general the aroma from all the seasonings is magical! Good luck with your preparations and bon appetit!
On a note
It is recommended to pierce each tomato in the stalk area with a toothpick or a sterile needle before putting it in a jar. This is done so that the tomatoes are saturated with brine faster and better, and also so that the tomatoes have less chance of bursting in the water.
Canned tomatoes with carrots and onions
The taste of the tomato is sweetish, and the vegetables give them a special aroma. There is very little vinegar in this recipe, which is also important. In winter, tomatoes are eaten with pleasure, carrots and onions can be used in salads, and the filling also comes into play. The recipe is for a 3 liter jar.
Ingredients for instant lightly salted tomatoes per 3 liter jar:
Tomatoes
Carrots - 2 pcs.
Onions - 2 pcs.
Garlic - 4 teeth.
Bell pepper - 1 pc.
Sugar (filling) - 3 tbsp. l.
Salt (filling) - 1 tbsp. l.
Vinegar (9% filling) - 1 tbsp. l.
Allspice
Black pepper
Preparation:
Cut the carrots into strips or grate them on a Korean grater.
Cut the onion into rings or half rings. Pour boiling water over the vegetables and close the lid for about 10 minutes. This is necessary so that the carrots warm up well and everything happens without explosions. The water can then be used for filling. Cut the bell pepper into strips.
Place spices in a clean jar, then carrots, onions and bell peppers, and then as many tomatoes as will fit. Pour boiling water over everything, cover with a lid and let stand for about 10 minutes. Then pour the water into a saucepan, add salt and sugar. Bring to a boil, remove from heat, add vinegar.
And pour the brine over the tomatoes. Roll up the lid, turn over and wrap until cool. Bon appetit!
Preparing for the winter - grandma's best recipe
Compound:
For 4 cups of well water:
Granulated sugar – 1 cup
Salt – 2 tsp. (not iodized)
Several black peppercorns. peas
Cinnamon – small piece (~1 cm) or pinch
Cloves – 3 – 4 buds
Bay leaf – 1-2 per jar
Vinegar essence – 1 tsp. for a 3 liter jar
Preparation:
Add peppercorns, cloves, cinnamon, bay leaves, sugar and salt to 4 cups of well water. Bring to a boil and dissolve sugar and salt, cool until warm. Place the washed tomatoes in clean jars, pour in the marinade and sterilize at the rate of:
1 liter jar - 7 minutes
2 liter - 10 minutes
3 liter - 15 minutes
At the last moment, add vinegar essence.
Roll up. Turn upside down until cool. Bon appetit!
I wish you successful preparations! Cook with pleasure! If you liked the article and found it useful, share it on social networks. Social media buttons are at the top and bottom of the article. Thank you, come back to my blog often for new recipes.
Do you love pickled tomatoes, but still don’t know which recipe is the best? Here you can finally make your choice. The recipes provided below have been tested several times and, if you follow all the tips, the preservation will be perfectly preserved, will not explode or become cloudy.
Marinated tomatoes without sterilization
If sterilization scares you or there is no way to do it, then this recipe is ideal for you. Tomatoes prepared this way are aromatic, spicy, and quite a bit spicy.
Ingredients for the twist:
- tomatoes - about a kilogram;
- bay leaves – 3 pcs.;
- dill (preferably umbrellas) - 4 pcs.;
- black and allspice peas – 5-8 pcs.;
- garlic cloves – 2-4 pcs.
Brine ingredients:
- sugar – 1-2 tbsp. l.;
- salt – 1-2 tbsp. l.;
- water – approximately 1.5-2 liters;
- vinegar 9% – 1-1.5 tbsp. l.
Cooking time – 35-40 minutes.
Preparation:
- Prepare your food. The tomatoes must be washed and left for about 30-50 minutes in a separate bowl filled with water at room temperature. The dill umbrellas also need to be washed and placed in water for 20-25 minutes.
- Since we make pickled tomatoes without sterilization, it is necessary to clean the jars with special care. To do this, use a hard sponge and soda. Next, scald the jar with boiling water and place it on a special lid over steam for a while.
- Place a small bowl of water on the fire and place tin lids there for seaming.
- Place peppercorns, dill umbrellas, bay leaves, and garlic cloves on the bottom of the container.
- Next, fill the container. Lay out according to a certain technology - place large tomatoes on the bottom and small ones on top. It is advisable to lay them more tightly, but do not put too much pressure on them - this may cause them to burst.
- Pour boiling water over the tomatoes, then cover with a lid and leave to steam for 7-10 minutes.
If your tomatoes burst when pouring boiling water, it may be due to thin skins - try sorting them out in advance, choosing thicker ones. The “cream” variety is perfect for preservation.
- Drain the water from the jars into a separate pan. For convenience, purchase a special lid with holes or, alternatively, make it yourself.
- Add sugar, salt and vinegar to the drained water from the jars. Place on high heat. Stir until they are completely dissolved.
- Pour the prepared marinade into the tomatoes and screw tightly with metal lids using a special device.
- Finally, place the jars on the lid and cover tightly with a blanket. So, they need to be left alone for 5-7 hours or until they are completely cooled.
Preservation must be kept in a dry, cool area.
Pickled tomatoes in liter jars
Undoubtedly, the most reliable and familiar recipe for many peoples remains the classic method.
Ingredients for the twist:
- tomatoes (thick ones are best) – 1-3 kg;
- onion - 1 pc.;
- parsley – 1 bunch;
- garlic – 2 cloves;
- allspice and black pepper – 7-9 peas each;
- bay leaf – 1-3 pcs.
Ingredients for marinade:
- sugar – 3 tbsp. l.;
- salt – 1 tbsp. l.;
- water – 1 l;
- vinegar 9% - 50-80 ml;
- bay leaf – 2 pcs.;
- black peppercorns - 2-3 peas.
Cooking time – 1 hour.
Preparation:
- First of all, sterilize the containers for preservation. Since the jars are small in size, this can be done using the oven. Place in an unheated oven and turn on 200 degrees. After 20-25 minutes they can be removed. The lids can simply be boiled in water.
- Next, cut the onion into rings and throw it into a container, add a sprig of parsley, a bay leaf and a couple of peppercorns and a clove of garlic.
- Sort through the tomatoes. Ideally, you should leave the ripest ones, without any defects and not with thin skin. After this, place them tightly in the jar. You can add onions again on top. Rinse with hot water and leave to warm up.
To prevent the jar from bursting when you first pour in boiling water, pour boiling water into the center of the tomatoes.
- Pour water into a separate bowl. You can calculate how much water is required in a 2:1 ratio. Let's say you have 6 filled jars, then you need 3 liters of marinade. Now add sugar, vinegar, salt, bay leaf, a couple of peppercorns to the water and bring to a boil. Drain the water from the jars and replace it with brine.
- After this, sterilize: fill a deep saucepan with water and leave to boil. Place the jars in it. It is important that the marinade and boiling water are at the same temperature. After bubbles appear, wait 3-4 minutes and remove the jars.
- Now you can do the seaming. Finally, place bottom up and cover with a thin blanket until cool.
Pickled cherry tomatoes
You can use absolutely any variety of cherry in this recipe. Sometimes you may encounter a situation where it is quite problematic to find such tomatoes; in this case, you can use completely ordinary ones, only small in size. The preservation turns out aromatic, has a special taste, rich consistency and can decorate any table.
Ingredients for the twist:
- tomatoes – 300-400 g;
- bay leaf – 4 pcs.;
- dill umbrellas - 2 pcs.;
- black peppercorns – 3 pcs.;
- garlic – 2 cloves.
Ingredients for marinade:
- sugar – 2 tbsp. l.;
- salt – 1.5 tbsp. l.;
- water – 800 ml;
- 9% vinegar – 4 tsp;
- bay leaf – 3 pcs.
Cooking time – 35 minutes.
Preparation:
- First, put water on the stove to boil the lids. It is imperative to sterilize the jars. Then place bay leaf, pepper, garlic clove, and dill on the bottom of the container.
- Place clean, pre-washed tomatoes into a container. It is advisable to stack them closer to each other. If desired, you can put some more greenery in the place that remains.
- Pour boiling water into the tomatoes and do not touch for 5-12 minutes, covering with a lid.
To prevent tomatoes from bursting when pouring boiling water over them, you can pierce them with a toothpick near the stalk a couple of times.
- Drain the water from the jars into another container. Add salt, sugar, bay leaf into it and bring to a boil. Add vinegar.
- Pour the resulting brine back into the container up to the neck. The main thing is not to pour boiling water, because of this the glass may not withstand it and crack.
- Now you can roll up the jars and place them upside down. If all steps are followed correctly, there should be no leaks. Throw on a warm cloth and leave until completely cool. Store in a non-humid place with low temperature.
Marinated tomatoes with citric acid
Not everyone likes vegetables that taste like vinegar. For some, it is contraindicated due to health problems. You shouldn’t give up pickled tomatoes because of this problem. After all, you can prepare preservation with the addition of citric acid. It will turn out not clogged with vinegar, with a sweet and sour taste and, of course, very aromatic.
Ingredients for the twist:
- dense tomatoes – 300-400 g;
- bay leaf – 4 pcs.;
- dill umbrellas - 5 pcs.;
- black peppercorns – 4 pcs.;
- garlic – 3-6 cloves;
- horseradish leaf – 1 pc.;
- black currant leaf – 2-4 pcs.
Ingredients for marinade:
- sugar – 3 tbsp. l.;
- salt – 1.5 tbsp. l.;
- water – 1 l;
- citric acid – 1 tsp.
Cooking time – 55 minutes.
Preparation:
- Prepare all the listed products for further processing.
- Next, place the containers and lids to sterilize. Now place all the herbs, garlic and black peppercorns at the bottom of the jars.
- We advise you to sort out the tomatoes. The most ripe, dense and without defects will be the best choice for preservation. Next, compact the jars.
Sometimes it happens that the jars are already full, and a few tomatoes are left lying around, in this case, shake the container and a little more space will appear.
- Now pour boiling water into them, wrap them in a warm towel and leave to evaporate for about 10-20 minutes.
- To prepare the brine, combine sugar, salt, citric acid and fill the resulting mixture with water. Leave on the fire for literally 2-5 minutes until it boils.
- The water in the jars will no longer be needed - drain it. After this, pour the boiled marinade, but it is important to do this before the jars have time to cool.
- Do the rolling immediately. Turn them over and wrap them in a warm blanket for about a day. Keep away from sunlight.
As you can see, all the presented recipes for pickled tomatoes are quite simple to prepare. Add a little creativity to the arrangement of tomatoes, and the preservation will not only be tasty, but will also please the eye with its appearance. Now all that remains is to wait until winter to try the prepared masterpieces.
kerescan - Jul 31st, 2015
To prevent homemade tomato preparations from becoming boring in winter, you need to have twists with a variety of flavors on the table during this period. Therefore, it is necessary to marinate the same tomatoes in different ways. My three tomato marinade recipes help me with this. I suggest you try and evaluate whether they will be the best and tastiest for you too.
To begin with, I’ll note that you can roll any tomatoes into jars: from green to completely ripe. Whatever preservation recipe you use, any method implies that spices are placed at the bottom of the jar, tomatoes are placed on them, then hot marinade is poured in. It is also called filling. And at the very end, the cans are sterilized and screwed.
Well, now, my three delicious and best recipes for how to prepare tomato marinade for the winter.
The first two indicate: spices - per 3 liter jar, and filling / marinade - per 1 liter of water.
Spices: laurel (3 leaves), black peppercorns (10 pcs.), chili pepper (1/2 pod), spicy clove buds (10 pcs.), cinnamon powder (pinch).
Filling: 50 g salt, 50 g sugar, 3 tsp. vinegar essences.
Recipe No. 2.
Spices: fresh dill umbrellas (10 pcs.), black currant leaf (10 pcs.), parsley leaf (15 g), fresh mint (10 g), chili pepper (1 medium pod).
Filling: 50 g each of salt and sugar and 3 tsp. vinegar essences.
Recipe No. 3.
Spices: black and allspice (6 pcs. each), cloves (3 buds), bay leaf (3 large pcs.), hot pepper (1 pc.).
The filling is designed for a three-liter jar and is cooked together with spices.
Take 1.5 liters of water and pour salt (2 tbsp) and sugar (4 tbsp) into it. After boiling, add 125 ml of nine percent vinegar.
These are my marinades for the winter. Three recipes allow you to prepare tomatoes for the winter with different tastes, but certainly tasty. I told you how to make a marinade for tomatoes, my best recipes, and which marinade to choose is up to you. After all, there are a huge number of them. What kind are you cooking? Which one is the most delicious and favorite in your family? I will be glad if you share your marinade recipe in the comments.
