Hello my dear readers. You preserve according to my recipes and have been asking for a long time to tell you how I close pickled tomatoes for the winter. I'm sorry, there were no photos. So I got together and, so to speak, captured the process.
I will describe, as always, several recipes, they are all similar, deserve attention and praise. Lately I have closed 1.5 and 2 liter jars to open and eat once. That's why I use the marinade recipe. I close without sterilization, that is, I fill it with boiling water 2 times, for the third time with marinade. Tomatoes are slightly sweet, very tasty, just overeating and a great snack.
It turns out delicious if you add apple slices of the Antonovka variety. The taste is extraordinary. Try adding 1 chopped apple to a 3 liter sample jar.
What tomatoes to choose for preservation?
For blanks, small tomatoes are required, they should easily pass into the neck of the jar, fill it well when shaken. The peel on vegetables is quite dense, otherwise it will immediately burst from boiling water. For the same reason, overripe and soft tomatoes, with dents, will not work; it is better to put them on the sauce. But you shouldn't take greenish ones either. You can not close together tomatoes of different degrees of ripeness. There are recipes for green tomatoes.
There should be no signs of rot, gray spots and areas eaten by insects. One such fruit can spoil the whole jar.
The ideal variety for preservation is cream, and one “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 jars and the tomatoes themselves. The safety of the blanks directly depends on the thoroughness of this procedure. If you can preserve tomatoes without sterilization, then be sure to steam the jars and lids before laying the vegetables, if with sterilization, then it is enough to wash the container thoroughly with soda.
Pickling provides long-term storage due to two factors: vinegar and heat treatment. She needs special attention.
The method without sterilization with double filling with boiling water and holding is more suitable for three-liter jars and large batches of conservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. So that they do not burst during heat treatment, it is enough to chop the vegetables several times near the “top”.
Ingredients
- 5 kg of tomatoes;
- 3 heads of garlic;
- 1 bay leaf per jar;
- black peppercorns.
At your own discretion, you can add parsley, onion rings, sweet pepper.
I won’t say for sure which way out, it depends on the size of the tomatoes themselves and the cans. I got 4 cans of 2 liters. The marinade was cooked from 3 liters of water.
To prepare the marinade for 1 liter of water:
- salt - 1 tablespoon;
- sugar - 3-5 tablespoons of sugar (I add 3, for more sweetness you need 4-5 tablespoons);
- vinegar 9% - 50-60 ml.
Method number 1 without sterilization
The recipe is simple, and the tomatoes turn out delicious, you can’t drag them by the ears. The blanks will quietly stand in the pantry or closet for a year. The main thing is that sunlight does not fall on them.
Method number 2 with sterilization
- Spread the spices over the washed jars and lay the tomatoes tightly.
- Boil the marinade from water, the required amount of salt and sugar with vinegar. When it boils well, fill them with jars. Cover with lids, but do not roll up.
- Sterilize the container with tomatoes for 15-20 minutes in a saucepan with water. Be sure to put a towel at the bottom of the pan and put jars of tomatoes. Pour hot water up to the level of the “shoulders” of the cans. Do not let it boil violently, otherwise it may get inside them. Time to note from the moment of boiling.
- Carefully remove hot jars from the water, cork.
- Put them upside down, cover with a woolen blanket or something warm until they cool completely for about a day.
- Then you can put in the pantry or cellar for storage.
Recipe with aspirin
I know that they closed it like that back in Soviet times. And still many people add aspirin when canning. This is my mom's recipe, tried and tested over the years. And she was a good hostess, she cooked very tasty, she received guests with pleasure. Sad to remember, she is no longer alive. All that was left was the notes in the culinary notebook.
Ingredients for each 3 liter jar:
- 1 tablespoon of salt;
- 2-3 tablespoons of sugar;
- 60 ml of 9% vinegar;
- 1 tablet of aspirin (acetylsalicylic acid);
- 1 bay leaf;
- 8 black peppercorns.
At your own discretion, add parsley, dill sprigs, hot peppers, onions, sweet peppers.
Thanks to aspirin, tomatoes are perfectly stored even without sterilization. In this case, there is no need to fill them with boiling water several times. You need to steam only empty containers before filling, hold the seaming lids for a couple of minutes in boiling water.
- Wash the tomatoes and prick with a toothpick near the stalk.
- First, place a bay leaf and black peppercorns in each washed jar. Garlic cloves and herbs optional.
- Fill to the very top with tomatoes, shaking the containers.
- Boil water, marinade does not need to be cooked.
- Add 1 table to each jar on top. a spoonful of salt, 2 or 3 tablespoons of sugar, pour 60 ml of vinegar 9%.
- Attach 1 tablet of acetylsalicylic acid.
- Pour boiling water and then roll up. Check that it does not ooze from under the lid.
- Place the jars under the “fur coat” with the lids down for about a day. You can store without a refrigerator for a year.
Bright, beautiful and incredibly tasty pickled tomatoes with a pleasant sweetness are a great snack for any dish. They taste like barrels. There is no aftertaste from aspirin. They will help out on a holiday, supplement lunch. Be sure to try a new recipe and write your feedback in the comments, perhaps your experience will be useful to someone.
If you are from a Slavic culture, you are probably already familiar with the taste of pickled (canned) tomatoes. There are many pickling recipes and they differ not only in the use of various spices, but also in the use of fruits of various varieties and different degrees of maturity.
Jars with beautiful, fragrant tomatoes remind us of a warm, colorful summer in winter and become a wonderful addition to any festive and everyday dishes.
In order to pickle tomatoes for the winter, it is necessary to choose only the highest quality, beautiful, elastic and undamaged fruits. Another important feature is the size of the tomatoes. They should be almost the same.
Delicious pickled cherry tomatoes for the winter
Almost every hostess tries to close as many delicious pickles as possible for the winter in order to treat herself and her loved ones to the taste of summer in winter. If you want to preserve tomatoes at home, but do not know how to do it, I bring to your attention a very tasty and uncomplicated recipe. Now you will have a good opportunity to save tomatoes for the winter.
Ingredients for three 1.5 liter jars:
- Cherry tomatoes - 3 kg.
- Bulgarian pepper - 2 pcs.
- Onion - 2 pcs.
- Garlic - 3-4 cloves (large)
- Bay leaf - 3-6 pcs.
- Chili pepper - 1 pc.
- Black pepper (peas) - 10-12 pcs.
- Allspice - 6-9 pcs.
- Vinegar 9% - 6 tbsp. l.
- Salt - 3 tbsp. l.
- Sugar - 6 tbsp. l.
- Umbrella dill - 9 pcs.
- Currant leaves - 12 pcs.
- Cherry leaves - 9 pcs.
- Horseradish leaves - 3 pcs.
Marinade for a 1.5-liter jar of tomatoes:
- Sugar - 2 tbsp. l.
- Salt - 0.75 tbsp. l. (without slide)
- Vinegar 9% - 2 tbsp. l.
Marinade for a 3-liter jar of tomatoes:
- Sugar - 4 tbsp. l.
- Salt - 1.5 tbsp. l.
- Vinegar 9% - 4 tbsp. l.
Cooking:
This recipe uses cherry tomatoes, but you can use any other variety. The main thing is that the sizes of the tomatoes are approximately the same.
1. First of all, wash the jars with baking soda and dry them. At the bottom of each jar we put dill umbrellas, chopped cloves of garlic, onion, cut into half rings, a small piece of chili pepper (without seeds, otherwise the tomatoes will be very bitter), bay leaves, currant leaves, cherries and horseradish, allspice and black.
It is not necessary to sterilize jars, as we will fill them with boiling water.
2. Next, we have tomatoes in turn. Before we start putting them in jars, we need to make a few pricks with a toothpick at the stalk of each fruit. This method allows you to keep the tomatoes whole, the skin does not burst. We do not fill the jar completely, as we need a place for pepper and herbs.
3. Now we cut the bell pepper into strips and lay them along each jar in a circle. On top we put one more dill umbrella and a couple of currant leaves.
If there is room left in the jars, fill it with tomatoes, because in the process of harvesting, they will settle.
4. Now you need to fill the jars with boiling water. It is necessary to ensure that water gets on the tomatoes, otherwise the jar will burst. We cover the jars with boiled lids and leave it for 10-15 minutes.
5. Then drain the water back into the pan. Next, we will prepare the marinade from this water. To do this, add here 6 tbsp. l. sugar, 3 tbsp. l. salt without a slide and bring to a boil.
6. Before pouring the boiled marinade into jars, add 2 tbsp to each. l. 9% vinegar. We close it tightly with metal lids, turn it upside down and wrap it with a warm blanket.
You can also add a pinch of cinnamon if you like. Tomatoes are beautiful, fragrant and very tasty. Enjoy your meal!
Tomatoes "in the snow" with garlic and vinegar without sterilization - recipe for 1 liter jar
Such an interesting name for this preparation is simply explained: the role of “snow” is played by garlic, which gives the tomatoes an absolutely wonderful taste and aroma. They are prepared quickly, because you do not have to spend a lot of time sterilizing. I recommend paying attention to this recipe for all fans of the original tomato blanks.
Ingredients per liter jar:
- Tomatoes - 400-500 gr.
- Garlic (chopped) - 2 tsp
- Peppercorns - 3 pcs.
- Mustard (in grains) - 0.5 tsp.
- Sugar - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Vinegar 9% - 2 tbsp. l.
Cooking:
1. Put the tomatoes in clean jars and pour boiling water over them. Cover with boiled lids and leave for 10-15 minutes.
2. Then drain the water into a saucepan, add salt, sugar and bring to a boil. Before pouring the marinade over the tomatoes again, add chopped garlic, mustard, peppercorns and vinegar to each jar. We roll up the jars, turn them upside down, cover with a warm blanket and leave it like that until it cools completely.
How to prepare tomatoes in 3 liter jars for storage in an apartment
If you live in an apartment and think about how best to prepare tomatoes for the winter: pickle or pickle, pickling is better. Such tomatoes are perfectly stored in the apartment all winter, if left.
Ingredients for a 3 liter jar:
- Tomatoes
- Salt - 3 tbsp. l.
- Sugar - 5 tbsp. l.
- Vinegar 9% 3 tbsp. l.
- Umbrella dill - 2-3 pcs.
- Bay leaf - 2 pcs.
- Horseradish root - 50 gr.
- Garlic - 2-3 cloves
Cooking:
1. First of all, we sterilize a clean jar, wash and cut the tomatoes in half (cut off the stalks), clean and chop the garlic and horseradish root. At the bottom of the jar we put dill, bay leaf, garlic cloves cut in half and chopped horseradish root. Next, lay the tomatoes cut side down.
2. Wash the lid and keep it in boiling water for 5 minutes. Pour 1.5 liters of water into a saucepan and bring to a boil.
3. When the water boils, add sugar, salt to it and boil for a couple of minutes about the complete dissolution of the bulk.
4. Then pour vinegar into a jar of tomatoes and a thin stream of marinade so that the jar does not burst. We cover our glass container with a lid.
5. Pour cold water into a tall saucepan, put a piece of cloth on the bottom so that the jar does not burst and carefully place the jar. Bring the water in a saucepan to a boil, reduce the heat and leave to sterilize for 15 minutes. We take out the jar from the pan, add the brine to the top, cover with a lid and roll up.
6. Turn the neck down and leave to cool completely. Such tomatoes can be safely stored in the apartment.
Tomatoes "Royal" canned for the winter
From year to year, diligent housewives turn home canning into art, replenishing their cookbooks. I want to offer you another good recipe for fragrant, tender and sweet tomatoes, which will always come in handy in winter. Their gourmets appreciate and love for their piquant, unusual taste. The ratio of ingredients is indicated for a 3 liter jar.
Ingredients:
- Small tomatoes - how much will settle in a jar
- Carnation buds - 3-4 pcs.
- Allspice - 4 peas
- Umbrella dill - 3 sprigs
- Hot pepper - a ring about 5 mm.
- Bay leaf - 2 pcs.
- Bulgarian pepper - 1 pc.
- Salt - 2 tbsp. l.
- Sugar - 1/2 tbsp.
- Vinegar 9% - 50 gr.
- Garlic - 1 medium head
Cooking:
1. We select tomatoes that are even in shape for canning. We wash them thoroughly and pierce them with a sharp toothpick at the stem so that they do not burst from hot water.
2. In a prepared, sterilized jar at the bottom, place green bell pepper, clove buds, dill, allspice peas and hot pepper rings. We carefully lay the fruits, pour boiling water. Leave the workpiece to cool so that the water becomes warm.
3. Having endured the time, pour the liquid from the jar into the pan, add salt and sugar to it, and garlic and vinegar, cut into pieces, into the jar. As soon as the brine boils, immediately pour the tomatoes over it in a thin stream. We roll up the pickle and place it under the covers so that the cooling process takes place gradually.
Green tomatoes "Lick your fingers" in jars
Canned tomatoes according to this recipe are sweet and sour, crispy and tasty. They are perfect as a separate appetizer or salad with greens with potatoes or meat.
Ingredients:
- Green tomatoes - 1.3 kg
- Garlic - 8 cloves
- Cloves - 4 buds
- Black peppercorns - 10 pcs.
- Sweet pea pepper - 10 pcs.
- Mustard seeds - 1 tsp
- Bay leaf - 2 pcs.
- Water - 750 ml.
- Salt - 1 tbsp. l.
- Sugar - 3 tbsp. l.
- Table vinegar - 100 ml.
- Parsley - 5 sprigs
- Dill - 5 sprigs
Pickled tomatoes with citric acid
If you don't like to spend a lot of time on canning, then this wonderful appetizer of pickled tomatoes with citric acid and basil will suit you. The whole harvesting process takes a minimum of time and you will have delicious pickled tomatoes in a jar.
Ingredients for a 1.5 liter jar:
- Tomatoes (Cherry and Yellow Plum)
- Purple basil - 1 sprig
- Bay leaf - 1 pc.
- Allspice (peas) - 2-3 pcs.
- Carnation (bud) - 2 pcs.
- Citric acid - 0.5 tsp.
- Sugar - 2 tbsp. l.
- Salt - 1 tbsp. l.
Cooking:
1. Place basil, bay leaf and allspice on the bottom of a clean, sterilized jar. Next, fill the jar with tomatoes.
2. After we put the tomatoes in the jar to the brim, pour boiling water over them. Cover with a lid and let stand for 15-20 minutes until cool.
3. After the time has elapsed, drain the water from the can into the pan. Add sugar (2 tablespoons), salt (1 tablespoon without a slide) and citric acid (0.5 tsp). We put the saucepan on the fire, bring to a boil and let it boil for 1-2 minutes so that the spices dissolve. Then pour the marinade into a jar of tomatoes. We cover with a lid and roll it up. We turn the glass container upside down, cover and leave it like that until it cools completely.
Cooking pickled tomatoes with vegetable oil and onions
This recipe for pickled tomatoes will not only diversify your preparations for the winter, but will also delight your eyes and taste sensations. Tomatoes are so tasty that you will lick your fingers.
Ingredients:
- Red tomatoes - 1.5 kg.
- Dill and parsley greens
- Bay leaf - 3 pcs.
- Black peppercorns - 9 pcs.
- Garlic - 3 cloves
- Onion - 5 pcs.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Vegetable oil - 1.5 tbsp. l.
- Vinegar 9% - 3 tbsp. l.
- Liter jars - 3 pcs.
Cooking:
1. First, prepare the jars, they need to be washed well, poured over with boiling water and dried on a clean towel. Peel and cut the onion into rings. At the bottom of dry jars we spread parsley and dill, a clove of garlic for each jar and one bay leaf and black peppercorns for three things.
2. Now we lay clean, dried tomatoes and onion rings in layers.
If the tomatoes are large, they can be cut in half or quarters.
3. Put 1.5 liters of water on the fire and bring to a boil. Carefully pour into jars so that the jars do not burst. Pour boiling water over the lids for five minutes. We cover the jars with clean, heated lids and leave for ten minutes. The remaining water in the pan is no longer needed.
4. After 10 minutes, pour the water from the cans into the pan. Bring to a boil and once again pour into jars, leave them for 10 minutes. After the allotted time, pour the water from the cans into the pan, add salt (1 tablespoon) and sugar (two tablespoons), bring to a boil. Remove from heat, pour 1.5 tablespoons of vegetable oil and three tablespoons of vinegar. Mix and pour into jars. Banks are twisted with lids or rolled up.
5. Turn them upside down and cover with a blanket until they cool completely. Pickled tomatoes are ready!
Sweet tomatoes with carrot tops
This recipe for harvesting tomatoes differs from the usual ones in that only carrot tops are added from seasonings. It gives the tomatoes a special taste. The marinated appetizer turns out to be moderately salty, moderately sweet, and most importantly, very tasty.
Delicious and quick pickled snack recipe with aspirin
This pickled tomato recipe is the fastest ever. Just pour boiling water over the tomatoes and roll them up. Tomatoes are obtained as barrel and very tasty.
- Tomatoes
- Garlic
- peppercorns
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar - 50 ml.
- Aspirin - 3 tablets
Cooking:
At the bottom of a sterilized jar we put a washed and dried horseradish leaf, clean and dry tomatoes, peppercorns, garlic cloves, salt, sugar, vinegar and crushed aspirin tablets. Pour boiling water over everything, cover with a lid and roll up. Turn the jar upside down, cover with a blanket and leave it like that for a day.
Pickled Tomatoes with Honey and Onions
A very interesting recipe for sweet tomatoes, in which an unusual combination of sweetness and bitterness can be bewildering. But doubt will be dispelled as soon as you eat them for the first time and in the next harvesting season you will definitely return to this peculiar recipe.
Ingredients for three jars of 0.5 liters:
- Tomatoes - 500-600 gr .. (depending on the tomato)
- Onion - 1-2 pcs.
- Garlic - 1-3 cloves
- Bay leaf - 1-3 pcs.
- Black peppercorns - 9 pcs.
For 1 liter of brine:
- Salt - 4 tsp
- Apple cider vinegar - 4 tsp
- Honey - 4 tbsp. l.
Cooking process:
Before you start harvesting, make sure that the tomatoes are at room temperature. If you keep them cold, they will burst.
1. First of all, we need to wash, dry and chop the tomatoes with a toothpick at the stem. Peel and cut the onion into rings.
2. In clean, steamed containers, put chopped garlic, black pepper and bay leaf. Then we lay small tomatoes and onion rings in layers. Fill with boiling water, cover with sterilized lids and leave for 10 minutes.
2. Drain the water from the cans into the pan and add salt to it. Put on fire and bring to a boil. As soon as the solution boils, add honey, vinegar to it and mix. Fill them with prepared tomatoes in a jar. We close the jars tightly or roll them up with a key, turn them upside down, cover and leave it like that until it cools completely.
A refrigerator or a cool cellar is suitable for storing canned tomatoes.
Pickling tomatoes for the winter with mustard seeds
Tomatoes according to this recipe are very tasty with a piquant flavor that mustard gives. It can be served as a separate appetizer or as an addition to the second course.
Ingredients for a 3 liter jar:
- Tomatoes
- Bulgarian pepper - 1 pc.
- Carrots - 4-5 pcs. (shallow)
- Garlic - 2-3 cloves
- Dill umbrellas - 3-4 pcs.
- Currant leaves - 3-4 pcs.
- Bay leaf - 4 pcs.
- Black pepper (peas) - 6-8 pcs.
- Mustard (seeds) - 1 des. l.
- Citric acid - 1/3 dec. l.
Brine for 1 liter of water:
- Salt - 2 tbsp. l.
- Sugar - 1 tbsp. l.
Cooking:
1. At the bottom of a clean and dry jar we put currant leaves, bay leaves, dill umbrellas, tomatoes, carrots, and on top we leave a place for sliced pepper, dill umbrellas, and bay leaf.
2. Fill the contents of the jars with boiling water, cover with boiled lids and leave for 30 minutes.
3. After the specified time, drain the water into the pan and prepare the brine. To do this, add salt, sugar and bring to a boil. Before pouring the marinade into a jar, add citric acid, mustard seeds and black pepper to it. Cover with a lid and send to sterilize in a water bath for 10 minutes. Then we take out the jar and roll it up. Turn upside down, cover and leave to cool completely. 
After you've finished canning the tomatoes, let the jars stand untouched for 30 days before opening the jar. During this time, the tomatoes will be saturated and enriched with the aromas of spices and herbs. They go great with any potato dish (especially fried potatoes), any pasta dish, plov, meat dish, etc.
I wish you great preparations and let me know what you think of the recipes that I shared with you today. I'd love to hear about your canning experience.
There are endless recipes for pickled tomatoes. These recipes are passed down from generation to generation, adopted from friends or neighbors. Many families keep recipes for pickled tomatoes inherited from their grandmothers. There are also a lot of cooking tricks, and you just have to choose which recipe, what proportions of spices are right for you and your family will like it the most.
I love pickled tomatoes myself. Often, when I visit a traditional feast, I look around the table in search of my favorite snack. If there are tomatoes on the table, then you can be sure that I will definitely try them. And if you like the appetizer, I will definitely try to learn the intricacies of cooking. So among the recipes of my family appeared this little masterpiece. Geographically, this recipe came from the Oryol region, and I thank my friend who brought it, writing it down in his family. For the past few years, we have been preparing pickled tomatoes only according to this recipe.
Recipe highlights: a small amount of vinegar (it is practically not felt) and vegetable oil added to the tomatoes. As a result, the tomatoes are very delicate in taste, the brine is very fragrant, since the vinegar does not kill all the flavors of the spices. These tomatoes do not spread, retain their shape and size well. I highly recommend making a few jars of this recipe and I'm sure you and your family will love these tomatoes.
I will add that the recipe is based on a three-liter jar, but for the photos we chose one-liter jars. Let it not bother you.
For a three-liter jar you will need:
- 2kg tomatoes
- 1 st. table spoon of 9% vinegar
- 1 st. a spoonful of vegetable oil
- 6 art. spoons of sugar
- 2 tbsp. spoons of salt
- dill umbrella
- horseradish leaf
- 5-7 garlic cloves
- sprig of parsley
- a few black peppercorns
- Bay leaf
How to make Pickled Tomatoes
- At the bottom of the washed jars, put a leaf of horseradish and an umbrella of dill.
- Wash the tomatoes thoroughly and tear off the stem. It is not necessary to pierce them, since we will not fill them with boiling water, but with warm brine.
- Fill jars with tomatoes.
- Together with tomatoes, put a few cloves of garlic, a sprig of parsley.
Spices may vary. For tomatoes are also suitable: tarragon, dill, currant and cherry leaves, bitter red pepper and others. I add only dill (umbrella), garlic, parsley.
Brine preparation
A three-liter jar requires approximately 1.5 liters of brine.
- For 1.5 liters of water, add 6 tablespoons of sugar, 2 tablespoons of salt, bay leaf, peppercorns (5-7 pcs.).
- Bring the brine to a boil, then turn it off and let it cool. We will pour warm brine into the jars so that the tomatoes do not burst.
Pour the tomatoes
- Pour 1 tablespoon of sunflower oil, 1 tablespoon of 9% vinegar into a jar of tomatoes.
- Fill the tomatoes with brine to the very top.
- We pasteurize the jars in a water bath for 15-20 minutes.
- We roll up the jars with lids. Turn over and wrap for a day as usual.
That's all.
Please write in the comments what recipes are cooked in your family. Perhaps the recipe for "The Best Pickled Tomatoes" belongs to you?
- For pickling, you should choose only good, undamaged, strong tomatoes of the same variety and size.
- Large and fleshy tomatoes are best pickled by cutting.
- For decoration, you can add green bell pepper, onion rings to the jar.
How to pickle tomatoes? First of all, you need to carefully select vegetables worthy of conservation. These should be strong tomatoes of approximately the same size - for a more uniform and successful preservation.
How to pickle tomatoes - whole or chopped - is up to the hostess, looking at the size of the vegetables. Large, of course, it is better to cut.
To avoid unpleasant consequences in the form of an "explosion" of cans, such common methods as pasteurization and sterilization are used. Also use multiple fills.
A variety of spices are suitable for tomatoes - bitter red pepper, dill and parsley, cherry and currant leaves, as well as tarragon, bay leaf and black peppercorns.
Recipe for pickled tomatoes for the winter
The recipe for pickled tomatoes for the winter is up to you. There are recipes for harvesting spicy and spicy tomatoes, monozakat tomatoes and in the composition. There are very simple recipes for pickled tomatoes, and there are those with a “twist” that require a little more effort and attention.
The easiest recipe for pickled tomatoes like this for the winter. Tomatoes are washed and pricked near the stalk (for example, with a toothpick so that the fruits crack from boiled water). The jars are sterilized, the necessary spices, herbs are laid out on the bottom, tomatoes are placed on top and poured with boiling water. Banks are covered with lids and left for a third of an hour. Drain the water, add sugar and salt, bring to a boil. A tablespoon of essence is added to each jar, boiling marinade is poured in and rolled up. Then they act traditionally - turning over the cans, wrapping and cold cooling.
Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various dishes and side dishes as a snack.
Pickled tomatoes for the winter are probably prepared in every family. It is sweet tomatoes in a fragrant marinade that are the most popular type of pickles in Russia. Pickled tomatoes can be made without sterilization - they are still perfectly stored all winter, if, of course, they are worth it.
Hot summer is the time for vacations, vegetable gardens, and, of course, winter preparations. Housewives consider pickling to be one of the most common types of seaming - cooked vegetables can be put on the table right away or put away in the pantry or cellar. Each family cherishes the recipe for seamings, passing it from generation to generation. Do you want something new? Welcome and bon appetit!
Recipe for sweet pickled tomatoes for 1 liter jar
Mistresses are often afraid to make large volumes of blanks of new, untested recipes - what if they don’t like it, but the time and products will already be spent? The ideal way to check the desired recipe is to make the minimum amount of pickles, for 1 liter jar - this is enough for one treat of guests.
We will need:
- 2 tablespoons of vinegar or diluted essence;
- parsley, coriander and dill umbel;
- lavrushka - 2 sheets;
- 5 black peppercorns;
- 2 tablespoons of sugar and salt without a slide;
- 600 - 700 grams of medium-sized tomatoes;
- onions - small heads.
Cooking:
- Parsley, dill and spices are placed in a colander lined with gauze, and doused with boiling water for sterilization, dried with a napkin or towel.
- We wash the tomatoes well, make a cross-shaped incision on the ass.
- We clean the onion, divide each head into 4 parts.
Onions should be small! If you find only a large vegetable, chop it more.
- Insert a slice of onion into the cut on the tomatoes.
- Pour the vegetables prepared in this way with boiling water and let it brew for 10 - 15 minutes, drain the water and proceed to prepare the marinade.
- We begin to prepare the filling. To do this, a liter of water must be boiled over high heat.
- Pour vinegar, salt and sugar into boiling water, keep on fire, stirring, until completely dissolved.
- We add spices and herbs to the bottom of a sterilized jar - their quantity and composition can be varied as desired.
- Carefully lay out the layers of tomatoes - do not try to tamp them, they will not fit - eat them raw!
- Pour the tomatoes with boiling marinade, its amount is given with a slight excess of the norm.
We roll up the jars, turn them over on the lid and leave to cool, wrapped in a warm blanket. After about a day, they can be removed for storage.
Pickled tomatoes with garlic for the winter in 1 liter jars
Pickled tomatoes with garlic are incredibly tasty. Garlic is one of the most suitable spices for enriching the flavor of winter pickles. Tomatoes turn out spicy, fragrant, and who doesn’t like to get crispy pickled garlic out of a jar and crunch it?
We will need:
- 1 kg of tomatoes;
- 1.5 teaspoons of salt;
- 1.5 teaspoons of sugar;
- 1 pod of hot pepper;
- A couple of peas of allspice;
- 50 ml 9% vinegar;
- 50 ml sunflower oil;
- 1 tsp freshly ground black pepper.
- a set of greens to taste - I have horseradish leaves and dill whisks;
- 200 g of garlic.
How we cook:
We wash the tomatoes very well in hot water, make an incision on them on the top of the ass.
We clean the garlic, chop it into 4 parts and insert it into each tomato to taste and the desired spiciness - I put 2 quarters. Cut the hot pepper into small strips and add it to each hole. If you don't like spicy, this step should be skipped.
Pour boiling water over horseradish and dill and lay the herbs on the bottom of liter jars.
Boil 2 liters of water, salt and sugar, pour in oil and vinegar.
On top of the herbs lay out a layer of garlic, then a tomato, duplicate the layers to the top of the jar.
Pour the sterilized jars with boiling marinade and carefully roll up the pickle.
Tomatoes can be eaten after 2 - 3 days, during which time they will marinate perfectly!
Pickled tomatoes with garlic and butter for the winter
Tomatoes can be pickled and sliced. This recipe is distinguished by its unusual appearance and fresh, spicy taste. The ingredients of the marinade can be varied as desired, and in the absence of a blender, simply chop the food with a knife. Tomatoes prepared according to this recipe are perfect not only for winter harvesting, but also as an appetizer for the summer table - they can be eaten as early as 12 hours after pickling.
Thanks to the oil, the tomatoes are very tender, similar to Italian dishes - you can take any vegetable, olive or sunflower, but unrefined is best.
We will need:
- tomatoes - 1 kg;
For marinade:
- 8 garlic;
- 1 tbsp salt;
- 5 - 6 basil leaves;
- a piece of hot hot pepper pod;
- 50 g of sugar;
- 50 ml of vegetable oil;
- 50 ml of vinegar;
- sprigs of dill and parsley.
Cooking:
Put the garlic, salt, basil, pepper, sugar, herbs into the blender bowl, pour in the oil and vinegar.
Grind the future dressing for 30 seconds and set aside to infuse.
Wash the tomatoes well, pour boiling water over them. Cut the tomatoes into slices with a sharp knife.
If you are using small vegetables, it is enough to divide them into quarters.
We put the tomatoes in a jar doused with boiling water, without ramming them. Pour the vegetables with the marinade to the edge of the container. If the salad goes for winter harvesting, put it in the microwave, without closing the lid, for 5 minutes at full power.
After that, we roll up the jars with a lid and leave them to cool, turning them over on the lid and covering them with a blanket. If you want to use the salad within a week, just close it with a plastic lid and put it in the refrigerator. Spicy and spicy tomato slices are perfect for barbecue!
Winter pickled tomatoes without sterilization
The issue of sterilization scares many housewives, it's good that some recipes allow you to do without this process! Tomatoes prepared in this way are perfectly stored and do not require much trouble during cooking.
For convenience, you should take care of purchasing a special colander cover: it is sold in any hardware store, it costs a penny, but it makes life much easier for the hostess - after all, this method of preservation can be used and combined with other recipes!
Ingredients:
- carrots - 2 pcs per jar;
- 3 - 4 kg tomato;
- lavrushka;
- dill - a sprig on a jar;
- a head of garlic;
- bell pepper;
- hot pepper;
- allspice;
- 200 ml of vinegar;
- 100 g of sugar;
- 110 g salt.
How we cook:
At the bottom of the jar we put dill sprigs.
On top of the grass we throw a pod of red hot pepper, 3 cloves of garlic and a bay leaf, add peas of allspice.
Now we need to fill the jar with clean tomatoes in one layer.
There are gaps on the sides - in them we put the Bulgarian pepper without seeds, cut into quarters and insert carrots into the remaining place.
We continue to add tomatoes.
Prepare a pot of boiling water - it will need about 5 liters. Pour it into each jar. We leave for 5 minutes.
Now you need to drain the water using a special lid for pickles (you can make it yourself by making a hole in the usual one).
For the marinade, pour vinegar into 3 liters of boiling water, add salt and sugar, boil until the substances dissolve. Pour the marinade into jars and twist them!
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