Hi all! We continue the topic of conservation. I would like to store more goodies for the winter, so that later the eye can enjoy a full pantry. And today a popular topic is pickled tomatoes. They are closed almost as often as the ones I wrote about earlier. And this is not surprising, because the sweet-sour, sometimes spicy taste of tomatoes cannot but be liked. I offer 12 recipes for preparing this preparation at once!
And a few more words about the important. For preservation you need to use only coarse rock salt. Never use iodized or extra salt.
Banks must first be sterilized in any convenient way. This applies to absolutely all recipes considered today. First, wash the glass with soda, and then hold it over steam until transparent (drops of water will flow down). If you have an electric oven, you can sterilize it in it. Place the jars in a cold oven and turn on the heat to 150 degrees. After heating, keep the container in the oven for 15-20 minutes. Then don’t take them out right away, but let them cool gradually.
This preparation immediately differs from all other recipes in its appearance. It looks like snow has fallen and covered the tomatoes. The result is tomatoes “in the snow.” It's beautiful, but also very tasty. In addition, you don’t need to use a whole bunch of different spices and herbs; garlic plays the main role here. Try this way to preserve your red vegetables and surprise your loved ones (the surprise will be pleasant!).
- tomatoes - 2 kg
- water - 1.5 l
- grated garlic - 1 tbsp. with a slide
- salt - 1 tbsp.
- sugar - 100 gr.
- vinegar 9% - 2 tbsp.
How to cook:
1. Wash and dry the tomatoes. It is better to choose not very large fruits so that more of them can fit in the jar. Place the tomatoes in prepared sterilized containers. Do not press too hard, leaving the vegetables intact and not cracked.
You can use jars of any size. For example, for one liter you will need 0.5 liters of water, 1/3 tbsp. salt, 33 gr. sugar, 2/3 tbsp. vinegar, 1/3 tbsp garlic. And if you use three containers per 1 liter, then take the norm as in the list of ingredients. Or the same amount can be taken for two one-and-a-half cans.
2. Pour boiling water over the tomatoes to warm them up. Cover with a lid and let stand for 15 minutes.
3. Peel the garlic and grate it on a fine grater. Alternatively, pass it through a press. To quickly peel a head of garlic, cut off the root, crush it with a knife, place it in a bowl and cover with a lid. Shake the bowl and its contents vigorously (you can even dance). Open the lid and the garlic is peeled. This is how you can get through routine work in a fun and quick way.
4.Meanwhile, prepare the brine. Pour water into a saucepan and boil it. Add salt and sugar, dissolve all the crystals. Boil the marinade for a couple of minutes. Turn off the heat and add vinegar.
5. Drain the hot water that was poured over the tomatoes. Be careful not to get burned. Place grated garlic on top and fill with prepared brine to the very top. You can let the marinade spill out of the jar a little.
6. Roll up the workpieces with lids that have previously been in boiling water. Twist the finished roll a little so that the garlic subsides. In this case, the brine may become slightly cloudy. Don't worry, this is normal, garlic oil is released.
7. Turn the resulting deliciousness upside down, wrap it in a blanket so that it cools slowly and sterilization continues. Leave the canned food for a day, and then put it in a dark place where the sun's rays do not penetrate.
8. Already on New Year’s Day you can open the jar and try what happened. I promise it will be delicious!
Pickled cherry tomatoes are to die for
Do you want to prepare delicious preserves so that you can put them on the holiday table and serve them for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they have a sweet taste, and certain spices will make them a little crunchier, more dense.
Ingredients (for a half-liter jar):
- Cherry tomatoes
- horseradish root - a small piece
- black peppercorns - 3 pcs.
- garlic - 1 clove
- bay leaf - 0.5 pcs.
- dill umbrella - 1 pc. small (you can take dill seeds)
- tarragon - 0.5 sprigs
For the marinade:
- water - 1 l
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 2 tbsp.
Cooking method:
1. Wash the cherry tomatoes and make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.
For such preparations, you can take small jars, half-liter or liter. The tomatoes are small and will fit well.
2. Place all the prepared aromatic spices at the bottom of each jar: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The amount of spices can be taken according to taste and availability; there are no required proportions. If you want it spicier, add more horseradish and garlic; if it’s more aromatic, focus on herbs.
3.Place the tomatoes in the jars without pressing them with your hands.
4.Make the brine. Pour water into a saucepan, add salt and sugar. Place on the fire and bring to a boil. Cook for two minutes, then add vinegar. There is no need to boil the vinegar so that it does not evaporate.
5.Pour the prepared brine over the tomatoes and cover with sterile lids.
To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.
6. All that’s left to do is to sterilize the preserved food. Take a large and wide pan. Be sure to cover the bottom with cotton cloth. Place your jars (careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the hangers of the jars. The water pours out hot because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst due to temperature changes.
7.After the water boils, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes at a gentle boil. Remove the disinfected canned goods from the boiling water and roll them up. It is convenient to remove the glass with special tweezers, there is less chance of getting burned.
8. Place the pieces on the lids and let them cool completely. Make sure that the jars are sealed tightly and that the brine does not leak. That's all. It’s quite easy to prepare delicious pickled cherry tomatoes for the winter.
Red tomatoes marinated with mustard for the winter
Mustard seeds are a frequent guest in canning. You can use them, or you can also use tomatoes. Your preparations for this recipe will turn out very fragrant, since they will also be added to them. Also, the taste of pickled fruits will be slightly sweet.
Ingredients (for 2 liter jar):
- tomatoes
- basil - 3 sprigs with leaves
- mustard seeds - 1 tbsp.
- garlic - 2-3 cloves
- sugar - 6 dessert spoons
- salt - 1.5 dessert spoons
- acetic acid 70% - 1 des.l.
Preparation:
1.As you can see, the ingredients are given for a two-liter jar. If you marinate in a three-liter container, then take 6 tablespoons of sugar and 1.5 tablespoons of salt. Vinegar essence will need 1 tbsp. Sterilize the container in advance and place basil sprigs on the bottom (it is better to scald them with boiling water first), mustard seeds, chopped garlic and peppercorns.
2. Place the washed tomatoes tightly in the jar, but do not compact them too much so that the fruits remain intact.
3. Pour boiling water over the tomatoes, filling the entire vessel to the brim. Cover with a sterile lid and leave until cool (the jar should be warm enough to handle with bare hands).
4.Pour warm water into a saucepan, add salt and sugar to it, boil for one or two minutes. Pour acetic acid directly into the jar itself.
5.Pour the prepared brine over the tomatoes and roll up. Turn it over, wrap it under a fur coat and leave it to cool for a day. The sterilization process will continue under the blanket. All that remains is to put the preparations in storage and wait for a tasty winter.
Sweet tomatoes with vinegar without sterilization in 1 liter jars
This is a recipe for sweet tomatoes, a minimal set of spices, no fresh herbs required. Such preparations are stored well, and in winter they delight with their taste. If you like sour pickled tomatoes, you may not like the sweet version, I warn you right away. But all those with a sweet tooth will be able to satisfy their souls in this recipe.
Ingredients for 3 liter jars:
- tomatoes - 1.6-1.8 kg
- water - 1.5 l
- salt - 1 tbsp. with a slide
- sugar - 200 gr.
- bay leaf - 3 pcs.
- black peppercorns - 5 pcs.
- allspice peas - 5 pcs.
- cloves - 5 buds
- dill seeds - 1/2 tsp.
- vinegar 9% - 100 ml
Preparation:
1. Wash the jars with soda and sterilize them. Pour boiling water over the lids and leave for 5 minutes. Wash and dry the tomatoes so that there is no raw water on them.
2. Place the tomatoes in prepared jars. But to prevent them from bursting due to heat treatment, make punctures near the stalk. You can pierce each fruit crosswise twice with a fork or make 4 punctures with a toothpick.
3. Pour boiling water over the tomatoes to the very top. To avoid glass breaking, fill not immediately to the edge, but in parts so that the jars have time to warm up.
4.Cover the pieces with lids (remove them from boiling water with a fork or tweezers) and leave for 15 minutes.
5.Using a special nylon lid with holes, drain the water from the jars and cover them again with metal lids. Measure out the amount of water, it should be 1.5 liters. If it turns out less, add more. Pour salt and sugar into the water, as well as all the dry spices - black and allspice, bay leaf, cloves and dill seeds. Cook for two minutes after boiling.
Dill seeds can be bought at any pharmacy and used in canning.
6.When the sugar and salt dissolve, turn off the heat and pour in the vinegar, stir.
7. Immediately pour the boiling marinade over the tomatoes so that a little overflows over the edge of the jar. And screw the lids on tightly. Turn the canned food upside down and wrap it up. Leave until completely cool. After just a month and a half, you can open the blank and try what happened.
Canned tomatoes with cucumbers - assorted in 3-liter jars
Tomatoes can be combined with cucumbers and you will get a delicious assortment of vegetables. According to this recipe, the cucumbers will be crispy, all vegetables will be moderately sweet and sour. Vinegar is not used here; citric acid is used instead. There is no need to sterilize the preserved food; it is done by pouring boiling water twice.
Ingredients for a 3 liter jar:
- cucumbers
- tomatoes
- garlic - 2 large cloves
- dill umbrellas - 3 pcs.
- cherry leaves - 4 pcs.
- currant leaves - 2-3 pcs.
- allspice peas - 4-5 pcs.
- black peppercorns - 6 pcs.
- salt - 2 tbsp. no slide
- sugar - 5 tbsp.
How to prepare assorted dishes:
1.If you have already cooked, you know that these vegetables need to be prepared in a special way before marinating. First, wash them, trim the ends and soak in cold water for 2-4 hours. This way you will achieve a good crunch.
2.Tomatoes and herbs need to be washed very well, like jars. Place greens (currant and cherry leaves, dill umbrellas), peppercorns and chopped garlic at the bottom of each three-liter container.
3. Place cucumbers and tomatoes on the spices. There are no strict proportions for vegetables. You can take them 50/50, you can have more cucumbers or vice versa, as you wish.
Most often, cucumbers are placed on the bottom and tomatoes on top. But you can lay it out in layers, so that later it is convenient to get the vegetable you want.
4. Pour boiling water over the resulting assortment, cover the jars with lids (dip the lids in boiling water in advance) and let the vegetables warm up for 15 minutes. Meanwhile, put another portion of water to boil.
5. Drain the slightly cooled water from the jars and pour boiling water (fresh) over the preparations a second time and leave for 10-15 minutes. Meanwhile, boil a new portion of water again. After the allotted time, drain the liquid from the jars.
6.Pour salt, sugar and citric acid into each container. Fill with boiling water to the brim and seal tightly with lids. Shake each jar a little to dissolve the salt and sugar. Then turn the canned food upside down and leave it until it cools. There is no need to wrap it up.
Pickling tomatoes with onions - a very tasty recipe
I think you are making a salad of fresh tomatoes and onions. This is a classic combination; tomatoes love onions. And you can also marinate them with this vegetable. It turns out delicious, if you let your guests try it, they will definitely ask for the recipe for their piggy bank.
Ingredients:
- tomatoes
- onion
- black peppercorns
- allspice peas
For marinade per 1 liter of water:
- salt - 1 tbsp.
- sugar - 4 tbsp.
Acetic acid 70%:
- for 1 liter jar - 1 tsp.
- for a 2 liter jar - 1 des.l.
- for a 3 liter jar - 1 tbsp.
Preparation:
1. Wash and dry the tomatoes. Use a toothpick to make a deep puncture in the place where the stalk was attached. You can also pierce it with a small knife. The puncture is done so that the tomatoes are better salted and the skin does not burst too much.
2. Peel the onion and cut into rings about 5 mm thick.
3. Wash and sterilize the jars in a convenient way. Place a slice of onion at the bottom of each container and fill the container halfway with tomatoes. Then add another 3-4 slices of onion and a pinch of black peppercorns and a couple of allspice peas. Continue filling the voids with tomatoes. Top with a couple more onion slices and another pinch of pepper.
No need to add dill, horseradish, garlic. These additives are not appropriate in this recipe.
4. Pour boiling water over the workpieces and close with sterilized lids, which must be boiled in advance and kept in boiling water until this moment.
5. Leave the tomatoes until they cool, about 30 minutes. The glass of the jar should not burn your hands. Drain the water into the pan; for convenience, use a lid with holes.
6.Measure the amount of water so you know how much sugar and salt you will need. The calculation is given for 1 liter. Approximately 1 liter of water is required for a two-liter jar. Pour the required amount of sugar and salt into the water and place the marinade on the stove. Bring to a boil, stirring until everything is well dissolved. Boil for a couple of minutes and you can pour boiling brine over the tomatoes.
7.Pour vinegar on top of each jar. If you make it in two-liter containers, then you need to take 1 dessert spoon of acetic acid, 1 tsp for a liter container, 1 tbsp for a 3-liter container. Cover with lids and roll up.
8. Turn the twists over and cover them with something warm for a day. This preservation can be stored at room temperature, most importantly in a dark place.
Crispy green tomatoes with garlic and carrots
Green tomatoes are firmer than ripe ones. This means that when closing for the winter, they will not spread from the boiling water, but will be crispy. In addition, I suggest not just marinating them, but stuffing them with carrots and garlic. The result will be an excellent snack, more masculine, spicy, since it also contains hot pepper.
Ingredients for a 1.5 liter jar:
- green tomatoes - how many will go into a jar?
- carrot
- garlic
- chili pepper - 0.5 pcs. (taste)
- fresh parsley - 3 sprigs
- bay leaf - 1 pc.
- black peppercorns - 4 pcs.
- cloves - 3 buds
For 6 liters of marinade:
- water - 2.5 l
- sugar - 1 tbsp.
- vinegar 9% – 350 ml
- salt - 2 tbsp.
How to cook:
1.Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as a filling for the tomatoes. These vegetables need to be cut into fairly thin slices. For one tomato you will need about 0.5 cloves of garlic.
2.Make cuts on the green fruits into which the filling will be inserted. Cut large fruits crosswise, but not all the way; for small fruits, you can make one cut. Place carrot and garlic pieces into these holes. You don’t need to apply a lot so that the tomato doesn’t fall apart and keeps its shape.
3. Place spices at the bottom of each jar - parsley, bay leaf, black pepper, cloves and hot pepper (cut into rings). Place the stuffed tomatoes fairly tightly.
Place tomatoes of approximately the same size in one jar - large ones in one container, small ones in another.
4.Take a wide saucepan in which you will sterilize canned food. Place a cloth on the bottom to prevent the jars from bursting during the process. Place the filled containers in this pan, cover them with scalded lids, and fill them with warm water up to the hangers.
5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and cook for a minute. Pour in vinegar and bring to a boil. Now you need to pour the marinade into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of preparations. This can be 6 liter, 4 - one and a half liter cans or 2 three liter cans.
6. Pour the marinade to the very top; if it spills a little, it’s okay. Cover full jars with lids. First, wait until the water boils in the pan where the preserves are placed. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.
7.Remove the preserved food from the pan and seal it for the winter. Turn the jars over, wrap them and leave them for a day. You can try such unusual tomatoes in about two months, when they are sufficiently marinated and acquire pungency, acidity, and sweetness.
How to pickle tomatoes with aspirin and vinegar - a simple recipe
This is the fastest recipe. There is no need to sterilize canned food and warm it up. The tomatoes are poured with boiling water and immediately twisted. Aspirin increases acidity, so products are stored well with it. If in doubt, you can try rolling one jar using this recipe. And if everything goes smoothly, then next year everything can be done in much larger volumes. Just remember to bookmark this page so you don't lose the recipe.
Ingredients for a 3 liter jar:
- tomatoes
- garlic - 2 cloves
- black peppercorns (you can use a mixture of peppers) - 10-12 pcs.
- horseradish leaf - 1 pc.
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 50 ml
- aspirin (acetylsalicylic acid) - 3 tablets
Cooking method:
1. Wash the horseradish leaf and scald with boiling water. Place it in the bottom of a three-liter sterilized jar. Tomatoes must be washed and dried. Make a hole in each tomato with a toothpick in the stem area, this will make it easier for the brine to get inside. Fold the ripe fruits halfway into a glass container.
2. Add garlic (you can whole, you can cut) and peppercorns and continue filling the jar.
3. Place aspirin tablets, salt, sugar and vinegar on top of the vegetables. Pour boiling water to the top and immediately roll up. Shake the jar a little to dissolve all the loose ingredients. Place the blanks on the lids and check the quality of the twist. Wrap the canned food very well on all sides in several layers (with a towel, blanket, blanket, old fur coat - your choice).
4.Let the tomatoes cool completely. According to this recipe, pickled tomatoes taste like barrel tomatoes. Try it, it's very simple.
Tomatoes with citric acid (without vinegar) with garlic inside
When you take this tomato out of the jar, a surprise filling in the form of garlic will await you. And we all know how delicious pickled garlic is. There is no vinegar in this recipe, we will put lemon instead.
- tomatoes
- garlic
- allspice peas - 2 pcs.
- black peppercorns - 5-6 pcs.
- cloves - 2 pcs.
- bay leaf - 1 pc.
For marinade per 1 liter of water:
- sugar - 150 gr. (6 tbsp)
- salt - 35 gr. (1.5 tbsp)
- citric acid - 1 tsp. with a slide
Preparation:
1. Wash the tomatoes and wipe dry with a napkin. Peel the garlic and cut lengthwise into long strips. Make two cuts crosswise on the stem of each tomato with a knife. Insert a piece of garlic into the resulting hole, pushing it inside the fruit.
2. Take clean, sterilized jars, 2 liters in volume (you can use others, just increase or decrease the amount of spices proportionally). At the bottom of each container, place one bay leaf, a couple of allspice peas, 5-6 pcs. black pepper, two buds of cloves. Next, fill the glass container with tomatoes.
3. Slowly pour boiling water over the jars to the top. Cover with lids that need to be scalded in advance. Let the tomatoes warm through for 10 minutes.
To prevent the jars from bursting, you can place a metal knife under them or pour boiling water onto a spoon.
4.Drain the water from the jars into a saucepan. For convenience, buy a special lid with holes. You will need to cook a marinade based on the drained liquid. And it’s easy to do: add sugar, salt and citric acid to the water. But first, measure how much moisture has drained. On average, a two-liter container holds 1 liter of water.
5. Bring the brine to a boil and pour it boiling into the tomatoes. Roll up the lids, check for leaks (try to see if the lid rotates). Turn the canned food over, cover with a towel and let it cool. And in winter, you will open such a preparation and will not notice how quickly the jar is empty, because it turns out very tasty.
Recipe for pickled tomatoes with carrot tops
I’ll say right away that this recipe has been tested over the years and the tomatoes turn out tasty and sweetish. In this case, you do not need to use any spices or herbs, except for carrot tops. It is the carrot leaves that give tomatoes their special taste. It is very simple to prepare such preservation, the set of ingredients is minimal, and the result is gorgeous.
Ingredients for a 2 liter jar:
- tomatoes
- carrot tops - 2 sprigs
- salt - 40 gr. (1 heaped tablespoon)
- sugar - 100 gr. (4 heaped tbsp)
- vinegar 9% - 70 ml
How to cook:
1. Wash the tomatoes and place them tightly in sterilized jars. When you reach the middle, add two sprigs of carrot tops. At the same time, you should have water for pouring boiling on the stove and boiling the lids for 3-5 minutes.
2.When the tomatoes are laid, they need to be filled with boiling water to the top and covered with boiled lids. Leave the workpiece in this form for 20 minutes.
3.Now drain the water from the cans into a saucepan, add salt, sugar and vinegar. Stirring, bring the marinade to a boil. Pour boiling brine over the tomatoes and roll up. Turn it over and see if the lids are leaking. Cover with a blanket and let cool.
4. That’s it, quickly and easily, you’ve rolled up these tasty and bright vegetables. One fill is enough to keep canned goods well in a cool, dark place.
Brown tomatoes for the winter with cinnamon and cloves - video recipe
Tomatoes and cinnamon are a great combination. Last time I wrote a cooking recipe, be sure to check out the recipe at the link. This time the tomatoes are marinated with cinnamon. In this case, other spicy spices are used, which give a magical aroma. I can safely say that not a single guest will refuse such a treat. Watch the video and repeat!
Ingredients for a 1.5 liter jar:
- bay leaf - 2 pcs.
- onion - 2-3 rings
- cloves - 4 buds
- allspice peas - 6-8 pcs.
- bell pepper - 5-6 rings
- refined vegetable oil - 2 tbsp.
for the marinade:
- water - 1 l
- salt - 2 tbsp. no slide
- sugar - 6 tbsp.
- vinegar 9% – 75 ml
- ground cinnamon - 1 tsp.
Tomatoes with apples and apple cider vinegar - a very tasty recipe
For last I left the original recipe for preparing tomatoes and apples. The variety of apples you can take is white filling, Antonovka - sour or sweet and sour. Thanks to the special aroma of these fruits, tomatoes are unusual. In addition to apples, you will need a lot of garlic, as well as apple cider vinegar, which will make the vegetables more dense.
Ingredients for a 3 liter jar:
- tomatoes
- apples - 3 pcs.
- garlic - 9 cloves
- black peppercorns - 10 pcs.
- allspice peas - 3 pcs.
- salt - 1 tbsp. with a slide
- sugar - 4 tbsp.
- apple cider vinegar 6% – 50 ml
Preparation:
1. Cut the apples into 4 parts, remove the seeds and tail. Peel the garlic and wash the tomatoes. Place tomatoes, apples and garlic in a sterile jar, alternating. Pour boiling water over all this wealth and cover with a lid (sterilize it first). Let the workpiece stand for 20 minutes to warm up and sterilize.
2.Pour water from the jar into the pan. Pour salt, sugar, peppercorns into it and bring to a boil. Mix well to dissolve all the crystals.
3.Pour apple cider vinegar over the tomatoes. When the brine boils, pour it to the very edge of the jar and roll it up.
If you read to the end, it means you have become 12 recipes richer. And these are not just recipes, but the best and most delicious ones. Each has its own zest, which will make winter preparations a work of art. Prepare pickled tomatoes, devour them on both cheeks in winter, and then come to my blog for a new portion of goodies. See you in the new article!
I am so fascinated by the topic of winter preparations that I continue to share delicious recipes with you. Probably not a single housewife misses the opportunity to prepare pickled tomatoes for the winter, because such a beautiful appetizer disappears from the table first. We have friends who especially love pickled tomatoes. So, knowing this weakness, I try to place this dish next to them - the plate invariably turns out to be empty. And the hostess is pleased, because it means that the work was not in vain. In addition, I want to look for new recipes and cook according to them in order to continue to amaze my friends and family.
Finger-licking pickled tomatoes for the winter - recipe with photos
One of my favorite recipes, tomatoes always turn out delicious. We will marinate the tomatoes with carrot tops; they apparently add sweetness and a surprisingly pleasant taste to the tomatoes. I give the recipe for a large batch, but if you marinate a little, then divide by 10 and get the amount of ingredients per 1 liter of water.
Ingredients:
- tomatoes – 10 kg
- carrot tops – 2 bunches
- garlic - 2 heads
- black peppercorns
- water - 10 liters
- salt - 1 glass
- sugar - 6 glasses
- vinegar 9% - 3 cups
- Let's start with the cans. We wash the jars with warm water and soda and put them in the oven to sterilize.
2. Since we have a lot of marinade, we will prepare it first to save time. We put Place a large marinade pan on the fire, pour 10 liters of water, add sugar and salt. After the water boils, pour vinegar and turn off the gas.
3. While the marinade is cooking, prepare the vegetables. Wash the tomatoes with warm water andTo prevent them from cracking, we pierce them in the area of the stalk with a toothpick.
4. Wash the carrot tops and dry them a little. Cut the garlic into small circles.
5. Place carrot tops and tomatoes on the bottom of hot jars, sprinkling them with garlic and pepper.
Place the larger tomatoes at the bottom of the jars and the smallest ones on top
6. Pour boiling marinade over the tomatoes up to the neck of the jar.After a few minutes, the tomatoes will absorb some of the liquid, so you will need to add a little marinade into the jars and immediately roll up the boiled lids.
7. Turn the jars upside down and wrap them in a warm blanket until they cool completely.
Sweet pickled tomatoes for the winter in liter jars
The name itself speaks for itself - there is much more sugar in the recipe than salt. The brine of these tomatoes is so tasty that you drink every last drop. I'm not even talking about tomatoes - they just disappear right away.
Ingredients:
- tomatoes (for 3 liter jars approximately 1 kg 700 g.)
- black peppercorns
- Bay leaf
- water - 1.5 liters
- salt - 1 tbsp. l.
- sugar - 1 glass
- vinegar 9% - 100 ml
- Prepare jars and lids in advance. We sterilize the jars over steam or in the oven, and boil the lids.
- We choose small and preferably firmer tomatoes. We wash the tomatoes and pierce them with a toothpick near the stalk or fork and put them in jars. And they need to be pierced so that they do not burst when heated. Although I admit honestly, it doesn’t always work out. But the main thing is that they are tasty.
3. Pour boiling water over the tomatoes, or straight from the kettle. We drain the hot water from the jars after 10-15 minutes. Then pour the water from the cans into a saucepan and prepare a marinade from it.
4. Add salt, sugar, bay leaf and black pepper to 1.5 liters of water, bring to a boil, and lastly add vinegar. Pour this marinade over the tomatoes in the jars and cover with the previously boiled lids.
Pickled tomatoes for the winter without sterilization - recipe for 1 liter jar
A simple recipe, we sterilize the jars in advance so that you don’t have to cook the tomatoes later. and which is the best way to choose, I wrote in one of my previous articles.
Ingredients:
- tomatoes (per 1 liter jar) - 300 gr.
- sweet pepper - 1/2 pcs.
- black peppercorns - 10 pcs.
- Bay leaf
- garlic - 2 cloves
- greens - dill, blackcurrant and basil leaves
We prepare the marinade for 1 liter, but there is enough of it for 2 liter jars:
- water - 1 liter
- salt - 1 tbsp. l.
- sugar - 3 tbsp. l.
- vinegar 9% - 70 ml
- Place dill umbrellas, black peppercorns, bay leaves, blackcurrant and basil leaves on the bottom of the prepared jars. Place garlic cloves in each jar.
2. Place tomatoes in jars, try to be as dense as possible. Follow the rule - place more tomatoes on the bottom and smaller ones on top. Place sweet pepper cut in half or strips in the middle. Pour boiling water from the kettle over the tomatoes in the jars, cover with a lid and leave for 10 minutes.
3. Pour the water into a saucepan, each liter jar contains approximately 0.5 liters of water. This means that 1 liter of marinade is enough for two liter jars.
It is very convenient to use a special plastic lid with holes to drain hot water from a jar of vegetables.
4. Bring water to a boil, add salt, sugar and vinegar. Pour the marinade over the tomatoes in the jars again and close with metal lids.
5. Turn the jars upside down and wrap them in a warm blanket. Continue this way until the jars are completely cooled.
Pickled cherry tomatoes for the winter are to die for - recipe with photos
In the summer I plant cherry tomatoes in flowerpots and almost always get a good harvest. They grow well both on the balcony and outside. I like to pickle such small tomatoes for three reasons: firstly, they do not burst when heated, and secondly, it turns out to be a “one-clove” snack, and thirdly, they look much more beautiful on the holiday table.
Ingredients:
- cherry tomatoes - 3 kg
- sweet pepper - 2 pcs.
- garlic - 1 head
- onions - 2 pcs.
- chilli
- black peppercorns
- Bay leaf
- greens - dill, black currant leaves, cherries, horseradish
Marinade for a 3-liter jar (water will be approximately 1.5 liters):
- sugar - 4 tbsp. l.
- salt - 1.5 tbsp. l.
- vinegar 9% - 4 tbsp. l.
- Place spices (pepper, bay leaf, garlic) and herbs on the bottom of pre-sterilized jars. Cut the onions into half rings and also place them on the bottom of the jars. Add chili pepper to taste.
2. Place tomatoes tightly in each jar. We cut the bell pepper into strips and try to place them in the jar on the sides (it’s more beautiful this way).
3. Pour boiling water over the tomatoes, cover with lids and let stand for 10 minutes. After this, drain the water and prepare the marinade. Add salt and sugar to the water, bring to a boil and pour the marinade over the tomatoes in the jars. Pour the vinegar directly into the jars.
4. Roll up the jars with metal lids and turn them upside down. Cover with a warm blanket.
5. We are waiting for a reason to enjoy delicious tomatoes.
Pickled green tomatoes for the winter - a finger-licking recipe
So it turned out that the tomatoes did not have time to ripen this cold summer and remained green. You can collect them and keep them on the windowsill at home, or you can prepare wonderful preparations for the winter. This video shows 3 wonderful recipes for pickling green tomatoes.
Tomatoes in the snow with garlic for the winter
This recipe is for lovers of original and new recipes. Due to the fact that we add a lot of garlic here, the tomatoes look like they are covered in white snow. And in this recipe we use cherry tomatoes.
Ingredients:
- cherry tomatoes (for 1 liter jar) - 500 gr.
- finely chopped garlic - 1.5 tsp.
- allspice
- mustard seeds - 0.5 tsp.
Marinade for 1 liter of water (2 liter jars):
Please note that from 1 liter of marinade you get two liter jars of tomatoes
- salt - 1 tbsp. l.
- sugar - 3 tbsp. l.
- vinegar 9% - 4 tsp. (if you have vinegar essence 70% - 1/2 tsp.)
- We wash the tomatoes and pierce them with a toothpick in the place of the stalk. Place spices and tomatoes in sterilized jars.
2. Finely chop the garlic. The most convenient way to chop garlic is using a blender.
3. Pour boiling water into the jars, after 10 minutes drain the water. Place garlic and mustard seeds on top of the tomatoes in the jar.
4. Prepare the marinade separately - add salt and sugar to the water and bring to a boil. Pour the marinade over the tomatoes, and pour the vinegar directly into the jar on top.
5. Close with lids, turn over and cover with a warm blanket.
Marinated tomatoes for the winter with citric acid - recipe for 1 liter
We don’t always want to add vinegar for pickling. But acid is required for reliable storage in jars. You can replace vinegar with citric acid, or aspirin. This recipe suggests using citric acid.
Marinated tomatoes prepared according to these recipes will decorate your table, and guests will definitely ask for more. There are many more delicious recipes for pickled tomatoes, pickled tomatoes, salads, and various sauces. After all, a tomato is a universal vegetable that is suitable for almost all preparations. I would like to continue this topic.
And from you, dear readers, I look forward to your comments and comments. write, because feedback is very important to improve the content of my blog. And thank you for reading to the end.
Already read: 8785 timesTomato preparations are very popular both during the cooking period and on harsh winter days. Read and see below how to prepare spicy pickled tomatoes for the winter.
Spicy pickled tomatoes for the winter: recipes with photos
Tomatoes are pickled and salted according to different recipes. Some people prefer the classic version of pickled tomatoes with herbs and spices, some are delighted with sweet and sour tomatoes, and there are also lovers of spicy tomatoes. My recipes are just for those who like “hot things”.
Important: in the recipes all ingredients are indicated for a 1 liter jar.
Recipe Spicy tomatoes for the winter (option No. 1)
Ingredients:
- 600 gr. small tomatoes (cream)
- 5 tooth garlic
- 1 PC. hot pepper (small pod)
- 1 tbsp. l. vegetable oil
- 1 tbsp. l. table vinegar 6%
- 2-3 sprigs of parsley, dill and basil
For the brine:
- 1 liter of water
- 2 tbsp. l. salt
Cooking method:
1. Peel the garlic and chop it very finely with a knife.
2. Wash and chop the greens.
3. Mix greens with garlic.
4. Wash the hot peppers, remove seeds and cut into strips.
5. Wash the tomatoes.
6. Cut the tomatoes in half lengthwise, but not all the way.
7. Place the garlic herb filling into the tomato slits.
8. Sterilize and dry the jars.
9. Place the tomatoes in a jar, sprinkle with chopped hot pepper.
10. Boil water for brine. Add salt to boiling water.
11. Pour vinegar and vegetable oil into the jar.
12. Pour boiling brine over the tomatoes.
13. Close the jar with a boiled lid.
14. Cool the tomatoes at room temperature and store in a cool place.
Serve as an appetizer.
Jars of spicy tomatoes are best stored in the refrigerator or cellar.
Recipe Spicy tomatoes for the winter (option No. 2)
Ingredients:
- 600 gr. tomatoes (medium or small)
- 1 pod hot pepper
- 2 teeth garlic
- 3 sprigs parsley
- 2 bay leaves
- 5 coriander peas
- 5-7 black peppercorns
- 0.5 tsp. mustard seeds
- 3 sprigs thyme
- 2 tbsp. l. salt
- 1 tsp. Sahara
- 1 liter of water
- 1 tbsp. l. vinegar 6%
Cooking method:
- Wash the tomatoes and prick them at the stem with a toothpick.
- Cut the garlic into plastic pieces.
- Wash the hot pepper, remove seeds and cut into rings.
- Sterilize the jar.
- Place sprigs of thyme and parsley on the bottom of the jar.
- Sprinkle the greens with garlic and hot pepper.
- Then fill the jar with tomatoes.
- For the marinade boil water, add spices, salt and sugar.
- Boil the marinade, pour in vinegar and quickly remove from heat.
- Fill a jar with marinade tomatoes.
- Cover the jar with a boiled lid.
- Sterilize liter jars for 8-10 minutes.
- Then roll up, turn over and wrap.
- Place the cooled jars of spicy tomatoes in a cool place.
There are many recipes that can be used to prepare delicious tomatoes for the winter.
I have already mentioned that this wonderful vegetable, like any other, contains many useful substances and that they can be consumed not only fresh, but they perfectly retain all vitamins after heat treatment and salting. You can harvest the whole thing, make it not only from ripe, but also unripe fruits, and you’ll lick your fingers how delicious they turn out
Tomato preparations on our winter table will add another bright color and a delicious dish that will simply lick your fingers.
Tomatoes for the winter with carrot tops, recipe for 1 liter jar
We will need:
- Red tomatoes, how many will go in
- Fresh carrot tops
For marinade per 1 liter of water:
- 1 heaped tablespoon of salt
- 4 heaped tablespoons sugar
- 0.5 teaspoon acetic acid 70%
Preparation:
Wash the tomatoes and carrot tops well and dry them
Place the tops on the bottom of a sterilized 1 liter jar.
Use a toothpick to make several punctures in the stem of the tomato.
We lay them out as much as will fit in the jar.
Bring water to a boil in a saucepan and pour in the mixture
Cover with sterilized lids and leave for 8-10 minutes.
Prepare the marinade, for this we put a pan of water on the fire, add salt, sugar and bring to a boil
Drain the water from the jars through cheesecloth or a special lid.
Fill the jars with boiling marinade
Roll up the lids and shake a little, turn over, wrap in a warm cloth and leave until completely cool.
Tomatoes marinated for the winter with raspberry leaves without sterilization
Ingredients per 3 liter jar:
- 2 kg medium tomatoes
- 3 raspberry leaves
- 4 cloves garlic
- 2 tablespoons salt
- 5 tablespoons sugar
- 1.5 tablespoons vinegar 9%
Preparation:
- Place well-washed and dried raspberry leaves on the bottom of a sterilized jar.
- Add garlic, previously peeled
- Place tomatoes
- Fill the jars with boiling water, cover with a sterilized lid and pour it back into the pan after 20 minutes.
- Add salt, sugar and put on fire, bring to a boil and pour in vinegar
- Carefully pour the marinade into jars
- Immediately roll up the lids, turn over and wrap, let cool
Pickled tomatoes for the winter, recipe with citric acid for a 3 liter jar
Ingredients for two 3 liter jars:
- 4 kg tomato
- 200 gr. Sahara
- 100 gr. salt
- 2 teaspoons citric acid, 1 spoon per jar
- 6 bay leaves
- 10 allspice peas
- 4 cloves garlic
- Parsley
- Dill greens
- 2 sweet peppers
Preparation:
Place bay leaf, chopped garlic, and peppercorns into sterilized jars.
Place the tomatoes, starting with the larger ones.
Having laid them out to the middle of the jar, add a sprig of dill and 3 sprigs of parsley
Remove seeds from pepper and cut into four parts
Add it at the very top of the jar
Fill with boiling water and cover with sterilized lids and let stand for 20 minutes.
Pour the water from the cans into a saucepan and put it on fire.
Add sugar, salt, bring to a boil, stirring
Pour in citric acid
Pour boiling marinade
Roll up the lids, turn them over, cover with a warm cloth and leave until completely cool.
Tomatoes “Slices” - mother’s recipe for the winter
Required per 3 liters of water:
- 1 cup sugar
- 3 tablespoons salt
- Cloves to taste
- Black peppercorns to taste
- Bay leaf to taste
- 1 tablespoon vinegar 70%
Preparation:
- Wash the tomatoes, cut into slices
- Pour water into a saucepan, bring to a boil
- Add salt, sugar, cloves, pepper, bay leaf, vinegar
- Place tomato slices in sterilized jars
- Pour boiling brine, cover with sterilized lids
- Line the bottom of a large container with a towel and place the jars
- Pour water and put on fire, sterilize 1 liter jar - 15 minutes
- Roll up the jars, turn them over, wrap them in a warm cloth and leave until they cool completely.
Recipe for preparing tomatoes with almost no salt and sterilization
Necessary:
- 5 liter bucket of red tomatoes (yield 3 liters)
- 0.5 teaspoon salt
- A pinch of hot red pepper
- 2 bay leaves
- 7 allspice peas
- 100 gr. Sahara
Preparation:
Wash the tomatoes, dry them, chop them coarsely, place them in an enamel bowl
Add salt, sugar, peppers, bay leaf
Place on the fire, bring to a boil, stirring
Place in sterilized jars and seal with sterilized lids
Place the jars on their sides and leave until completely cool.
Delicious tomatoes for the winter, recipe with garlic for 1 liter jar
Based on 1 liter jar:
- Red tomatoes
- A handful of garlic cloves
To fill 1 liter of water:
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon vinegar 9%
Preparation:
- Wash the tomatoes, dry them, cut them into four parts
- Place tightly in sterilized jars, sprinkle with garlic cloves
- Put water on fire, add salt, sugar, vinegar, bring to a boil
- Fill the jars with boiling strained filling and cover with sterilized lids.
- In a large container with boiling water, first line the bottom with a towel, place the jars
- Sterilize for 10 minutes, roll up, wrap in a warm cloth, turn over and leave to cool
Recipe for preparing tomatoes for the winter with gelatin
- 500-600 grams of tomatoes
- 2 onions
- 1 bunch of dill
- 10 black peppercorns
- 1/2 liter of water
- 1 table. lie Sahara
- 1 table. lie salt
- 3 table. lie vinegar 9%
- 1.5 table. lie gelatin
Preparation:
Wash the tomatoes and cut them into two parts
Cut the onion into thin rings
Place two sprigs of dill and two peppercorns on the bottom of a sterilized jar.
Add a layer of onions
Place a layer of tomatoes, cut side down, alternating with onions until the entire jar is full.
Pour gelatin with a small amount of water, stir and leave to swell.
Pour water into the pan, add sugar, salt, stir
Place the pan on the fire and bring to a boil
Add gelatin to the marinade, stir until completely dissolved
Add vinegar and remove from heat
Pour hot marinade into the preparations
Place the jars in a large container, line the bottom with a towel, and cover with sterilized lids.
Pour water into a container and put on fire, bring to a boil, from the moment of boiling, sterilize for 10 minutes
Screw the lids on tightly, turn them over and leave until completely cool.
Before using, place the jar of tomatoes in the refrigerator for 30 minutes.
Tomatoes for the winter in their own juice without sterilization, the recipe is to die for
- 1 liter of tomato juice
- Salt 1 table. lie
- Sugar 1 table. lie
Preparation:
Large tomatoes go through a juicer
Place the tomato juice on the fire and bring to a boil
Place medium-sized tomatoes in a sterilized jar.
Add cloves, coriander, 1 bay leaf to taste
Fill with boiling water, cover with a sterilized lid and drain after 20 minutes.
Add salt and sugar to the juice and stir until completely dissolved.
Fill the jar with boiling tomato juice
Roll up the lid, turn it over, wrap it in a warm cloth and leave until completely cool.
How to cook tomatoes for the winter in Korean
- 1 kg tomatoes
- 2 sweet peppers
- 4-5 teeth garlic
- 1 hot pepper
- 1 table. lie salt
- 2 table. lie Sahara
- 50 ml sunflower oil
- 2 table. lie vinegar 9%
- greenery
Preparation:
- Wash the greens and chop finely
- Wash the peppers, remove seeds, peel the garlic and grind everything in a blender
- Mix everything
- Add salt, vinegar, oil, sugar
- Wash the tomatoes, cut in half
- Place a layer of tomatoes in a sterilized jar
- Place a layer of dressing on top of them.
- So we alternate tomatoes with dressing until the jar is full
- Cover with a sterilized lid, turn over and leave in the refrigerator for 8 hours, up to 1 day
- Store such preparations only in the refrigerator
Delicious winter tomatoes with mustard, garlic and horseradish
- 2 kg tomatoes
- 10 black peppercorns
- 7 allspice peas
- 6 bay leaves
- 6 teeth garlic
- 4 sprigs of dill
- 3 small leaves of horseradish
- 2 table. lie mustard powder
- 2 red chili peppers
- 2 liters of water
- 1.5 table. lie Sahara
- 60 grams of coarse salt
Preparation:
- Wash greens and dry
- Remove seeds from chili peppers and cut into two parts
- Place peppers, bay leaves, garlic, and herbs in a sterilized jar.
- Then lay out the tomatoes more densely, not reaching the neck 2 cm
- Bring water to a boil, add salt, sugar, boil for 3 minutes and let cool
- Pour mustard powder and pour marinade not to the edge
- Place the jar in a bowl of water on the fire and add vinegar
- Cover the neck completely with sterile gauze.
- The gauze will get wet under the influence of steam, lower the edges of the gauze into a jar and sprinkle with mustard
- Place the rest of the brine in the refrigerator
- The tomatoes are infused for 7-10 days, after that, open the gauze slightly and pour in the remaining brine
- Remove the gauze, cover the jar with polyethylene and close with a sterilized lid
- Place the jar in a cool place for 30-40 days
Sweet pickled tomatoes for the winter video recipe
Share your favorite recipes with your loved ones and friends. If you have interesting recipes for preparing tomatoes, you can share them with readers in the comments
I look forward to seeing you again on my pages.
In terms of nutritional value, tomatoes occupy one of the first places among vegetables. Tomatoes (tomatoes) contain 93.8 percent water, 1.6-6.4 sugars, 0.3-1.7 citric acid, proteins, vitamins C (40 mg per 100 g of fruit), B1, B2, PP , K, carotene, from minerals - salts of iron, phosphorus, potassium.
They have a low calorie content (19.7 kcal per 100 g of fruit), so they are recommended for overweight people. The absence of special substances in them - purines - allows them to be consumed by patients with gout. Tomatoes are recommended for consumption by patients with various types of metabolic disorders. They are useful for diseases of the cardiovascular tract. Pectin substances in fruits reduce cholesterol levels in the blood and inhibit the growth of bacteria.
Bookmark for long-term storage
To store for long-term storage, take late-planted tomatoes at the milky or green stage of maturity, select healthy fruits and place them in boxes with lattice lids with the stalks facing up. Small dry (preferably birch) shavings or peat are poured between the fruits at the bottom of the box; you can also wrap each fruit in paper. The best temperature for storing tomatoes is 12°C. The shelf life of tomatoes using this method is from 1 to 3 months.
According to the second storage method, fruits collected at the end of October at the stage of milky ripeness are wrapped in black thin paper, placed in a disinfected low (Bulgarian type) box lined with dry, clean straw and brought into a dark, ventilated storage. Here they need to be kept at a temperature of 8-10°C. With this method, tomatoes can be stored until January.
For harvesting, tomatoes are canned, pickled, salted, and jam is made.
NATURAL RED TOMATOES
Select fruits with a good even color, dense and equal in size, put them in jars and fill them with boiling brine. Cover the jars with lids and sterilize them by keeping liter jars in boiling water for 8-10 minutes, three-liter jars for 15-20 minutes.
For brine: for 1 liter of water - 50-60 g of salt or 35 g of salt and 6 g of citric acid.
WHOLE TOMATOES WITHOUT SKIN
To prepare canned food, use red oval or plum-shaped fruits, as well as small round tomatoes, up to 3-4 cm in diameter.
Sort the tomatoes by size, degree of ripeness and color, remove the stalks, rinse in running water, place in a colander or on a blanching mesh, immerse in boiling water for 1-2 minutes and cool with cold water. After this, the skin is easily separated from the pulp with a knife.
Place peeled tomatoes in prepared jars and fill with hot brine. Sterilize filled jars at a temperature of 110°C: with a capacity of 0.5 liters - 5-8 minutes from the moment of boiling, with a capacity of 1 liter - 10-12 minutes.
For brine: per 1 liter of water - 50-60 g of salt.
TOMATOES IN THEIR OWN JUICE WITHOUT SKIN
Blanch the tomatoes selected for canning without skin by dipping them in boiling water in a colander for 1-1.5 minutes, and then immediately cool them by dipping them in cold water or pouring cold water over them. In this case, the skin of the tomatoes cracks and is easily removed.
Next, the cooking process is the same as in the previous recipe.
CANNED UNPEELED TOMATOES
Canned tomatoes retain their taste, aroma and nutritional value. Select fresh, regular-shaped, smooth-surfaced, strong tomatoes, undamaged by diseases and pests, and without sunburn spots. In addition, the tomatoes must be completely ripe - intense red in color, without a green or yellow-green spot near the stalk. Soft and overripe tomatoes, as well as tomatoes with a lot of seeds or loose flesh, are not suitable for canning. You cannot use very large fruits with cracks. Tomato juice is prepared from them for pouring.
Peel the tomatoes selected for canning from the stems and rinse very well with cold running water. Since tomatoes are not blanched, microorganisms adhering to them must be removed during washing. Prick the tomatoes in several places with a fork, put them in jars and fill them with freshly prepared tomato juice, cooled to a temperature of 80-85°C with the addition of table salt. Sterilize and seal the filled jars. Keep it upside down until it cools.
Prepare tomato juice for pouring from strong, well-ripened tomatoes; you can also use overripe soft fruits. Remove the stems, greens, parts damaged by sunburn and disease, rinse the tomatoes with running water, cut into pieces, place in a suitable container and cook until soft and juice is released, then rub through a fine sieve to separate the seeds and skin.
Add salt to the pureed tomato juice, then bring the juice to a boil. The shelf life of tomato juice after preparation is one hour. Then it begins to ferment quickly and becomes unsuitable for pouring. In view of this, when preparing large quantities of canned food, tomato juice for filling should be prepared in separate portions.
For pouring: for 1 liter of tomato juice - 20-30 g of table salt.
CANNED TOMATOES WITH PEPPER
Pour the peeled tomatoes and spices into jars with brine. Place the jar in a saucepan with warm water, put it on fire, bring the water to a boil and keep the jar in boiling water for 20 minutes. Then remove it from the pan, add vinegar essence and roll up with a tin lid. Tomatoes should be stored in the coolest place possible.
For one three-liter jar - tomatoes - 2.5 kg, red hot pepper - 1 string, red sweet pepper - 1 pod, black hot pepper - 10 peas, black allspice - 5 peas, fresh parsley (roots with herbs) - 1 piece , fresh carrots - 1 piece.
To prepare the brine - 30 g of table salt and 60 g of granulated sugar per 2 liters of water, 4 teaspoons of 80% vinegar essence.
MARINATED TOMATOES
There are many ways and recipes for preparing pickled tomatoes. They differ in the different ratios of salt, sugar and spices in the marinade. Tomatoes are pickled mainly small: green, milky, brown, pink. Place spices and herbs at the bottom of the jar. Pour boiling marinade into jars of tomatoes, sterilize and roll up with tin lids.
For the first method: bay leaf - 3 pcs., black hot pepper - 10 peas, red hot pepper - half a pod, cloves - 10 pcs., cinnamon - on the tip of a knife; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 4 teaspoons of vinegar essence.
For the second method: dill stems - 10 pieces, blackcurrant leaves - 10 pieces, parsley - 15 g, mint - 10 g, red hot pepper - 1 pod; for the marinade - for 1 liter of water take 50 g of table salt, 50 g of granulated sugar and 3 teaspoons of vinegar essence.
For the third method: For a three-liter jar, take 6 glasses of water, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 6 peas of black and allspice, 6 cloves, 3 bay leaves, a pod of red pepper, boil everything, then pour in half a glass of 9 percent vinegar.
SALTED TOMATOES
Place the tomatoes in cylinders or tubs, top with spices, and wash down with brine. Seal the cylinders loosely with lids, and place a circle in the tubs and a small weight on it. It must be kept in mind that riper tomatoes are filled with stronger brine. You can simply sprinkle them with salt without pouring the solution - the tomatoes will release juice.
For 10 kg of tomatoes - 2 dill and 1 tarragon bushes, 1-2 pods of hot pepper, some fresh blackcurrant leaves, horseradish, celery and parsley, parsnips;
for 10 liters of brine - 600 g of salt.
SALTED TOMATOES WITH MUSTARD (OLD RECIPE)
Rinse slightly unripe firm tomatoes thoroughly and place them in a barrel, bucket or pan, sprinkle with blackcurrant leaves. Place these leaves on the bottom too. After it has cooled, add dry mustard to the prepared boiled brine, stir and let sit.
When the brine becomes transparent, slightly yellowish, you can pour it over the tomatoes. On top, as usual, put a clean cloth and pressure.
For the brine: for a bucket of water - 2 thin glasses of sugar, a glass of salt, 15 bay leaves, a teaspoon of mashed allspice and hot pepper, a pack (100 g) of dry mustard.
SALTED TOMATOES WITH CARROTS
Rinse the ripe, firm small tomatoes thoroughly. Do not tear off the stems - this way the tomatoes will not leak, remain firm, and can be cut into slices like fresh ones. Place the tomatoes in a tub, bucket, pan in rows, sprinkle with grated carrots, add red pepper, dill, garlic, bay leaf and pour in brine, put pressure on top.
Store in a cool place. If by the end of winter the tomatoes begin to turn sour, you need to remove them from the brine, wash them, put them back and fill them with fresh water. After this, they will last for another 3-4 months.
For 8-10 parts tomatoes - 1 part carrots;
for brine - take 500 g of salt per bucket of water.
SALTED TOMATOES IN A BAG
A plastic bag is used as a container for pickling. Wash selected medium-ripe tomatoes, then prepare cherry, currant, dill and celery leaves, rinse and let the water drain. Separately chop the sugar beets - they delay oxidative processes. Place a layer of greens in the bag, then a layer of tomatoes, again greens, chopped sugar beets and tomatoes. A layer of greenery is placed on top of everything. Tie the bag tightly and place it in a barrel or box.
After two days, pour brine over the vegetable mixture in the bag.
To prepare the brine, take half the bag’s capacity of water, add salt, add dill, hot and allspice, bay leaf, and boil everything.
After cooling, strain the brine and pour it into a bag, which is then tied tightly.
FOR brine - for 1.5 liters of water - 100 g of salt, herbs and spices to taste.
SALTED TOMATOES IN THEIR OWN JUICE
Pour freshly picked blackcurrant leaves into the bottom of the prepared barrel and place red tomatoes in rows, layering each row with blackcurrant leaves, sprinkling with salt and mustard powder. After laying several rows of tomatoes, fill them with pureed tomato mass. So alternate until the barrel is full. Place one part of the spices on the bottom of the barrel, the other in the middle, and the last one on top of the tomatoes.
Cover the tomatoes with blackcurrant leaves on top, seal the barrel and add the tomato mass through the tongue and groove hole.
Fermentation continues for 6-7 days, after which the tongue hole is plugged and the barrel is moved to a cold place.
For 10 kg of tomatoes with tomato mass - 500 g of salt.
DRY SALTED TOMATOES
Sort through the tomatoes, select the unsuitable ones, then wash and place in a barrel, sprinkling each row with dry table salt. Close the barrel with a circle, on top of which place a small oppression. Store in a cool place.
For 10 kg of tomatoes - 1.1-1.2 kg of salt.
SALTED TOMATOES WITH YOUNG CORN
For pickling, select firm red and green tomatoes. Salting is done in small oak barrels (25-50 l) or glass bottles. Place black currant leaves, previously scalded with boiling water, at the bottom of the prepared container. Wash tomatoes, spices, young stalks and leaves of corn in cold water. Place a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Cut young corn stalks into pieces 1-2 cm long, layering each row of tomatoes with them.
Cover the tomatoes with corn leaves and fill with clean water. Pour the salt into a clean gauze bag, which is placed on top of the corn leaves so that it is in the water.
Cover the barrel with a small circle and place a small weight on top.
For 10 kg of tomatoes - 550-600 g of salt.
TOMATOES WITH GRAPE
Tomatoes intended for canning should be peeled, washed, and pierced in several places. Place spices, tomatoes, grapes, salt, sugar in a sterilized jar, pour boiling water for 20 minutes.
Bring the drained water to a boil again, pour over the tomatoes and roll up.
For a three-liter jar - 1 sweet pepper, 1 hot pepper, 3 cloves of garlic, 2 bay leaves, 5 currant leaves, 4 cherry leaves, 10 black peppercorns, 1 horseradish leaf, 2 sprigs of dill, parsley, 1 cm, a spoonful of salt. 1 tbsp. spoon of sugar, 1 bunch of grapes.
GREEN TOMATOES WITH ONIONS AND CARROTS
Place finely chopped onions, green tomatoes cut into slices, carrots cut into slices, and herbs into a saucepan. Pour all this with vegetable oil and simmer for 30 minutes. When the tomatoes become soft, add crushed garlic.
Place in half-liter jars and sterilize for 15 minutes in boiling water, roll up.
5-6 large green tomatoes, two onions. 2 carrots, 60 g of vegetable oil, 5 cloves of garlic, parsley and celery.
DESSERT TOMATOES
Wash medium-sized, dense tomatoes, remove stems, blanch in boiling water for half a minute, after pricking them in several places. Place the tomatoes in a three-liter jar, add lemongrass leaves.
Boil the apple juice, adding sugar and salt, pour the boiling mixture over the tomatoes, after 3-5 minutes drain the mixture, boil, repeat twice more. After the third fill, roll up the jar.
For a three-liter jar - 8-10 lemongrass leaves; for filling - for 1 liter of apple juice - 30 g of salt, 30 g of sugar.
DELICIOUS TOMATOES
Wash the tomatoes, select the same size, blanch in boiling water for half a minute, place in a three-liter jar, add herbs: lemon balm leaves, tarragon. Prepare a filling, to which add red currant juice, honey, and salt.
Pour the boiling solution over the tomatoes, after 3-5 minutes drain the solution and boil again. Repeat two more times. After the third fill, roll up the jar and turn it upside down until it cools.
For a three-liter jar - 30 g each of lemon balm and tarragon leaves;
for filling: for 1 liter of water - 300 g of red currant juice, 50 g of honey, 50 g of salt.
TOMATOES IN GELATIN
Wash large, firm tomatoes and cut into 4-6 pieces. Peel the onion and cut into rings. Place tomatoes and onions in jars, alternating layers (for a three-liter jar you will need 2-3 large onions). Prepare the brine: boil water, salt, sugar and spices for 3-5 minutes. Pour gelatin with warm water and leave for 3-4 hours. Mix the brine with a gelatin solution and fill the jars with vegetables. Sterilize three-liter jars for 20-30 minutes. Before closing the jar with a lid, add 1 teaspoon of vinegar.
For the brine - 4 liters of water, 100 g of salt, 500 g of sugar, spices (cinnamon, cloves, allspice, bay leaf, dill);
for gelatin solution - 200 g of warm water, 11 teaspoons of gelatin.
TOMATOES WITH GOOSEBERRY
Sort out the gooseberries, trim off the stems and chop them. Prepare the tomatoes by blanching them for half a minute in boiling water. Sprinkle the gooseberries over the prepared tomatoes, placing them in a three-liter jar. Boil the filling, pour the boiling solution over the tomatoes, after 3-5 minutes pour the solution into the pan and bring to a boil again.
Repeat two more times. After the third time, roll up the jar.
To fill 1 liter of water - 50 g of salt, 50 g of sugar.
TOMATOES WITH GARLIC
Peel the garlic, blanch the tomatoes in boiling water for half a minute, then use a wooden stick to make 2-3 punctures on top so that the skin of the tomatoes does not crack. Prepare a filling from apple juice, salt and sugar. Place the tomatoes in a three-liter jar, sprinkle with garlic, pour boiling sauce over them, quickly roll up and turn upside down until cool.
In the same way, you can prepare tomatoes with onions, which are first cut into rings.
Garlic and onions are phytoncidal plants, so a one-time filling is sufficient.
For filling - 1 liter of apple juice, 50 g of salt and sugar (for tomatoes with garlic), 30 g of salt and sugar (for tomatoes with onions).
GREEN TOMATOES WITH GARLIC
Wash green tomatoes of the same shape and size and make cuts with a sharp knife. Inside each tomato place a slice of garlic, a sprig of dill or parsley. Carefully place in prepared liter jars, pour hot marinade and sterilize for 20 minutes.
After this, quickly roll up the jars and turn them upside down until they cool.
For the marinade: for 1 liter of water - 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 60 g of vinegar.
CAVIAR FROM GREEN TOMATOES
To prepare caviar from green tomatoes, take green, intact, stemless fruits of any size and shape. To improve the taste, add carrots, parsley and onions to the caviar composition. Bake tomatoes, root vegetables and onions in the oven or Russian oven.
After this, pass all the ingredients through a meat grinder, add salt, sugar, spices, tomato sauce, mix thoroughly, bring to a boil and fill glass jars with the resulting mixture, cover with clean, dry lids and sterilize for 1 hour, then seal and turn upside down. .
For 1 kg of caviar - 600 g of green tomatoes, 200 g of carrots, 100 g of tomato sauce, 50 g of onions fried in vegetable oil, 25 g of parsley, 15 g of table salt, 10 g of granulated sugar.
CAVIAR FROM TOMATOES
Bake the tomatoes, mince them, add salt, pepper and onions fried in vegetable oil. Mix everything well. Fill the jars 3/4 full and pour hot tomato sauce up to the neck.
The sauce is prepared from pureed tomato mass, to which you need to add bay leaf, pepper, dill and parsley, sugar and salt (to taste).
JUICE, PUREE, TOMATO PASTE
Wash ripe tomatoes with cold running water, cut into pieces, put in a saucepan without water and put on fire. As the tomatoes heat up, they will release juice and settle.
Add more tomatoes, then more, until the pan is full to the top. Heat over low heat for about 20 minutes until the mixture boils, then drain the juice, pour hot into bottles, and heat the bottles for 25-35 minutes.
Prepare puree and paste from the tomato mass remaining in the pan. For puree it needs to be boiled 2-2.5 times, for pasta - 5-7 times. Place in glass jars and sterilize for 30-40 minutes.
For 1 kg of finished puree or paste - 3 tbsp. spoons of salt.
TOMATO JUICE WITH PULP
Ripe, or overripe, well-colored tomatoes can be washed, peeled and boiled, then rubbed through a sieve. Evaporate the juice for about 30 minutes, then pour into jars or clean bottles. Sterilize for 30 minutes at 90 °C.
The juice is diluted with lemon juice in winter and served as a drink. You can make soups and sauces from it.
SPICY TOMATO SAUCE
Cook the mashed tomatoes in a saucepan until half of the original volume remains. About ten minutes before the end of cooking, add granulated sugar, vinegar, salt, garlic, pepper, cinnamon, and cloves. All this can be poured directly into the tomato mass or put in a bag and cooked in it, and thrown away after cooking.
Pour the hot sauce into jars or bottles, sterilize in boiling water and seal.
For 2.5 kg of freshly grated tomatoes - 150 g granulated sugar, 20-25 g salt, 0.5 g peeled garlic, 0.5 g black pepper, 1 g allspice, 1.5-2 g cloves, 1.5- 2 g cinnamon, vinegar to taste.
TOMATO APPLE SAUCE
Peel the tomatoes, cut into 4 parts, core and finely chop the apples, chop the onion, remove the seeds from the sweet green peppers. Place all the products in a saucepan, add raisins, sugar, salt, wine or table vinegar, dry mustard, and you can add ground ginger. Cook over low heat for about 2 hours. Cool, put into jars and seal. Store in a dark place.
6 tomatoes, 2 cups chopped apples, 3 peppers, 2 cups raisins, 1 cup chopped onions, 3.5 cups sugar, 1/4 cup salt, 3 cups wine or table vinegar, 60 g dry mustard, 2 tbsp. spoons of ground ginger.
TOMATO SEASONING
Wash ripe red tomatoes, pour boiling water over them and pass through a meat grinder along with peeled garlic. Wash and grate the horseradish, mix with ground tomatoes, add sugar, salt, vegetable oil and mix.
Place the prepared seasoning into small jars and close them with a lid.
Store in a cool place.
1 kg of ripe tomatoes, 300 g of garlic, 200 g of horseradish, 100 g of vegetable oil, 100 g of sugar, 15 g of salt.
ADJIKA AT HOME
Rinse tomatoes, carrots, sweet peppers, apples, red capsicum well and pass through a meat grinder. Then transfer to a saucepan and cook for 1 hour from the moment of boiling.
When it cools down, add crushed garlic, vinegar, sugar, sunflower oil, salt, mix everything well, put in hot jars or milk bottles and close (the bottles can be closed with nipples), store in a cool place.
For 2.5 kg of tomatoes - 1 kg of carrots, 1 kg of sweet peppers, 1 kg of apples, 100 g of red capsicum, 200 g of crushed garlic, 1 cup of vinegar, 1 cup of sugar, 1 cup of sunflower oil, 1/4 cup of salt.
PREPARATION FOR SECOND COURSES WITH TOMATOES
Sort tomatoes by size and quality. Wash the best ones and cut them into 2-4 parts, the rest will be used to prepare the filling. Remove stems and seeds from sweet peppers, wash them, and cut them into pieces. Also cut the eggplants into pieces and put them in salted water for half an hour (3 tablespoons of salt per 1 liter of water) to remove the bitterness. Remove the ends of green beans, then cut them into pieces 2-3 cm long and wash. Place the peppers and beans in boiling water for 3-5 minutes and then in cold water.
Prepare the filling: cut the tomatoes into pieces, cook them for 10 minutes and rub through a colander or sieve. Add salt to the resulting mass and, stirring, bring to a boil. Place prepared peppers, eggplants, green beans in a saucepan with hot filling and simmer over low heat for another 20-30 minutes.
Place chopped celery and parsley in each jar, then a layer of tomatoes, and a layer of vegetables on top.
Cover the jars with lids and sterilize half-liter jars for 30 minutes, liter jars for 40 minutes.
For a half-liter jar - 125 g tomatoes, 125 g peppers, 75 g eggplants, 25 g green beans, 2-10 g herbs, 5 g salt, 150 g tomato sauce.
TOMATOES IN SUNFLOWER OIL
Place bay leaf, black pepper, and onion cut into rings at the bottom of a liter jar. Then tightly place the red, thick-fleshed tomatoes, cut in half. Place cut side down. Place a few onion rings on top.
Pour the marinade over the tomatoes, place in a saucepan with water and sterilize for 15 minutes, covering with a lid. Before sealing, pour a little sunflower oil into the jar so that it covers the marinade with a layer.
1 onion, 2 bay leaves, 6 black peppercorns; for the marinade: for 1 liter of water - 7-10 bay leaves, 15 black peppercorns, 15 cloves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, after boiling add 3 tbsp. spoons of vinegar.
GREEN TOMATO SALAD WITH ONIONS AND PEPPERS
Pour boiling water over the tomatoes, cool, cut into slices and combine with onion rings and sweet pepper strips and mix. Add dill, salt, sugar, pepper to the salad, place tightly in sterile jars, pour boiling marinade and sterilize half-liter jars for 10 minutes, liter jars for 20 minutes, add vegetable oil at the end. Roll up the cans.
You can also add shredded cabbage to this salad.
For 1 kg of green tomatoes -0.5 kg of onions, 3-4 sweet peppers; for marinade - for 1 liter of water - 70 g vinegar, 20 g sugar, 50 g salt.
PREPARATION FROM GREEN TOMATOES WITH VEGETABLES
Thinly chop the green tomatoes and onions, grate the carrots on a coarse grater. Place the vegetables in an enamel bowl, add salt and leave for 10-12 hours. Prepare the marinade. To do this, pour vegetable oil, 9 percent vinegar into a saucepan, add sugar, black pepper and bay leaf, put on fire and bring to a boil. Pour the hot marinade into the salad mixture, mix everything thoroughly and put it back on the fire. After boiling, cook for half an hour, stirring constantly. Place the hot salad in sterilized jars and roll up the lids.
3 kg of green tomatoes, 1.5 kg of carrots, 1.5 kg of onions, 100 g of salt; for marinade - 300 g vegetable oil, 200-250 g vinegar, 300 g sugar, 5-6 black peppercorns, 5-6 bay leaves.
TOMATO JAM
Select whole, small, firm, unripe tomatoes and rinse well. Using a clean screwdriver, carefully make a deep hole on the frontal side (against the stalk) and carefully remove the seeds so as not to touch the pulp. Place a walnut slice into the resulting cavity. Pour the semi-finished syrup over the stuffed tomatoes and leave for 5-6 hours.
After this, cook until tender for approximately one hour. If you don’t have walnuts, you can make jam from just tomatoes.
