Chop the dill and parsley, cut the garlic into pieces. Pour into the bottom of clean, dry jars. Add a piece of hot pepper. Ignite vegetable oil and pour into jars (1 tablespoon each).
Wash the tomatoes, cut in half and fill the halves of the jar. Place thin onion rings between the tomatoes (1 onion per jar). Halves of tomatoes need to be laid quite tightly, shaking the jar.
Prepare the marinade: bring water to a boil, add salt, sugar, black pepper and allspice, bay leaf. Pour in the vinegar. Let the marinade boil for 3-4 minutes, turn off the gas. Pour hot (not boiling) marinade over tomatoes. For one liter jar of tomatoes, you need 200-250 ml of marinade. Sterilize jars with tomatoes for 12-15 minutes from the moment the water boils.
Banks with tomatoes immediately twist, turn over and wrap with a warm blanket. Leave until completely cool. Send wonderful, unrealistically delicious marinated tomatoes "Lick your fingers" for storage in the pantry. Stored in a city apartment.
Pickled tomatoes are a staple appetizer option found on the front pages of many cookbooks. Almost every housewife can find several recipes that differ in a set of spices, spices, aromatic herbs that are added to food containers during canning.
Pickled tomatoes for the winter are very tasty and not only an excellent main snack, but also an ingredient that complements the dish. They can be added to Uzbek cuisine, pizza, in a saute for soup. Canned green tomatoes are added to pickle and hodgepodge.
Today on the menu Pickled tomatoes for the winter are very tasty:
This type of preparation is stored several times better than cucumbers. All this is due to the presence of natural acid in tomatoes, as well as the additional addition of vinegar. It is for this reason that conservation is not bombed.
Despite all the positive aspects, when spinning bright and juicy fruits, it is necessary to follow the recipe and sterility. Consider several options for preparing delicious tomatoes for the winter.
Pickled tomatoes for the winter in jars without sterilization: A classic recipe
Consider detailed recipe cooking delicious, fragrant pickled tomatoes. This preparation will diversify the boring rows of simple and traditional snacks. It is made without sterilization, which makes the canning process easier for beginners.
Products:
- tomatoes - how many will go into a jar with a capacity of 3 liters;
- garlic - 4-5 pcs.;
- dill inflorescences - 3-4 pcs.;
- peppercorns - 7-12 pcs.;
- lavrushka in leaves - 1 pc.
For the marinade you need to take:
- drinking water - 1.2 l;
- pickling salt - 40 g;
- granulated sugar - 110 g;
- acid 9% - 170 ml.
How to cook pickled tomatoes for the winter?
Marinade from the specified amount of products turns out sweet and sour to taste. So, let's start preparing a delicious preparation.
To do this, sort the tomatoes by size. The bank is recommended to use the same and average. Poke a hole in the stem area with a wooden toothpick.
Wash jars with soap and sterilize. Carefully lay out the prepared tomatoes. Rinse the umbrellas, peel the garlic cloves. Put on top of all these spices, aromatic herbs.
Measure water into a saucepan, bring to a boil. One 3-liter container approximately includes up to 1.2-1.5 liters of liquid. Fill the container with the contents with boiling water.
Place a lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add loose flavor enhancers. Boil without forgetting to stir. Remove from heat, add acid and mix well.
Fill with ready-made marinade, roll up. We check for tightness. If water does not leak from the lid, turn it over, cover with a warm blanket and leave it in this form until it cools completely.
Pickled tomatoes for the winter are very tasty: Sweet canned tomatoes
Having tried the taste of this preparation for the first time, the recipe will forever remain not only in memory, but also in the cookbook. Canning takes place without sterilization and does not require much time. Try to close a bright vegetable in the way described below. Output - 2 cans with a capacity of 3 liters.
Required:
- how many tomatoes will go into jars;
- garlic - 2-3 pcs.;
- bell pepper- 2 medium-sized pods;
- chili - 1-2 pieces;
- lavrushka in leaves - 2-3 pcs.;
- granulated sugar- 100 g;
- acid 9% - 55 ml;
- table salt - 50 g.
Sort out the tomatoes. For canning, it is recommended to use a small size, with an elastic skin. Rinse, make a small cross-shaped incision at the place of attachment of the stalk. Otherwise, with a temperature difference, the skin may burst, ruining the entire appearance blanks.
Peel the bell peppers from seeds and stalk. Cut into several pieces. Do the same with hot peppers.
At the bottom of sterile jars, put a sweet and bitter kind of pepper, parsley, and place tomatoes on top. Shake containers gently. Cover with sterile lids.
Pour the filtered liquid into a clean container for cooking, boil. Pour into containers with contents, wait 10 minutes.
Strain back, add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to mix. Pour hot into jars, seal tightly. Turn over, wrap with a warm shawl and leave in this form until completely cooled.
Ready tomatoes can be stored at room temperature, in the refrigerator or cellar.
I suggest watching a video recipe for sweet tomatoes:
I also advise: - insanely delicious - a selection of recipes.
Pickled tomatoes with carrot tops: a snack for the winter
Ripened tomatoes, and you do not know what to cook from the red fruits of the original? Then we offer to consider a simple recipe, but at the same time very tasty. Preservation of tomatoes will occur with carrot tops. Is it really unusual?
Products:
- carrot tops, 4 sprigs per jar;
- tomatoes;
- filtered water - 2.5 l;
- granulated sugar - 250 g;
- table salt - 80 g;
- table vinegar - 130 ml.
From the indicated amount of liquid, two 3-liter jars are obtained. First of all, you need to prepare the container. To do this, the containers must be washed with a soapy soda solution, dried in the oven, and the lids boiled for 5-10 minutes.
Rinse tomatoes, carrot tops, dry. In each fruit, make a cross-shaped incision, and additionally pour boiling water over the branches.
Put the tops in the jars first, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill jars. Cover and leave in this form for a quarter of an hour.
After the specified time period, drain the water from the cans back, add salt and granulated sugar. With regular stirring, bring to a boil and cook until the bulk components are completely dissolved. Remove the container with brine from the stove and pour in the acid, mix and fill the jars with the contents.
Close tightly, turn over and wrap with a warm blanket. Leave unchanged until the preservation has completely cooled. Store in a cool place.
Pickled tomatoes for the winter with garlic inside and with herbs in liter jars
The number of ingredients is indicated per liter jar. The appetizer is very beautiful and tasty.
Products:
- small tomatoes - 650-750 g;
- garlic - 50-70 g;
- water - 450-500 ml;
- salt for canning - 30-35 g;
- granulated sugar - 75-80 g;
- acid 9% - 25-35 ml;
- dill inflorescences - 1 pc.;
- peppercorns - 3 pcs.
Process jars and lids. Sort tomatoes, wash and dry. Remove unsuitable parts from garlic. In tomatoes, cut out the place of attachment of the stalk and carefully insert the garlic clove into the pulp, after making a cross-shaped incision. This is how all tomatoes are prepared.
At the bottom of the prepared container, determine fragrant spices, and on top of tomato fruits.
We proceed to the preparation of the marinade. To do this, pour the indicated amount of liquid into a saucepan and bring to a boil. Add salt, sugar. Wait for complete dissolution.
Pour the brine into a jar, cover and sterilize in a saucepan with cold water. In time, 10 minutes will be enough.
Gently remove add acetic acid, close tightly. Turn over, wrap in a warm blanket and leave to cool completely. Store in a cool place.
To give a contrast, it is allowed to add sprigs of fresh dill to the preservation.
Stuffed pickled green tomatoes for the winter recipe like in a store
Not only red traditional ripe tomatoes are very tasty after marinating, but also green, not yet ripe ones - just delicious.
Products:
- tomatoes - 1.2 kg;
- garlic - 1.5 heads;
- dill or parsley - 55 g;
- clean water - 1.2 l;
- salt for salting - 40-45 g;
- granulated sugar - 35 g;
- acid 9% - 70 ml.
Rinse the main ingredient, dry and make a cross-shaped incision.
Peel the garlic, chop on a medium grater. Wash dill or parsley, shake off excess liquid, chop finely. Combine in a bowl, mixing thoroughly.
Stuff the tomatoes with the prepared hot mixture. Put in sterile jars.
Prepare the marinade in a separate saucepan. Combine water, salt and sugar. Bring to a boil and cook until the dry ingredients are completely dissolved. Remove from heat, add acid and stir.
Fill jars with marinade, cover and sterilize for 10 minutes. Carefully take out, roll up, turn over and cool under the covers. Store in a cool place.
Conservation can be times:
Green tomatoes in Georgian for the winter
That's very interesting recipe Georgian green tomatoes
It turns out a very tasty wonderful and unusual snack for the festive table.
Marinated cherry tomatoes for the winter - Delicious
We suggest considering the option of cooking small, tasty tomatoes in own juice.
Products:
- cherry - 0.9-1 kg;
- large tomatoes - 500 g;
- pickling salt - 25-30 g;
- acetic acid 9% - 15-20 ml;
- granulated sugar - 25-30 g;
- garlic - 6-7 cloves (per jar with a capacity of 1 l);
- black pepper - 2 peas (1 liter capacity).
Wash and sterilize jars, lids. Large tomatoes are needed to prepare the marinade sauce. To do this, they need to be washed, scalded, and the skin removed. Put the pulp in a blender bowl and grind to a puree state.
Pour the finished mass into a saucepan with a thick bottom, put on the stove. Pour salt, granulated sugar. With regular stirring, bring to a boil and continue cooking for half an hour.
In the meantime, put garlic cloves and pepper on the bottom of a glass container. Wash the cherry and make one prick with a wooden toothpick in the area of the stalk. Fill jars tightly and pour them with boiling water, cover and leave for 10-20 minutes.
Remove the tomato marinade from the stove, pour in the acid and mix. Drain the water from the jars, fill with hot tomato sauce, cover and sterilize for 10-20 minutes, depending on the volume of the container. Remove the snack container, close tightly and turn over. Cool under a warm blanket and store in the cellar.
Marinated tomatoes with instant garlic for the winter
If there is no time for conservation, but I really want to taste pickled tomatoes. In this case, we suggest considering several options for instant recipes. They can be consumed after 40-60 minutes.
Delicious and fragrant snack made on the basis fresh tomatoes. The recipe allows you to quickly prepare and eat a dish, and for more long-term storage it is necessary to additionally sterilize the workpiece. Moreover, it is necessary to lay the mixture tightly. It is allowed to store preservation for no more than 2-3 weeks, subject to additional sterilization, and without - up to 4 days.
Products:
- tomatoes - 500 g;
- fresh parsley - 10 g;
- basil - 15 g;
- garlic - 6 cloves;
- olive oil - 45 ml;
- table salt - 5 g;
- ground black pepper to taste;
- Provencal herbs dry - to taste;
- malic acid - 30 ml;
- granulated sugar - 2.5 g.
Remove the husk from the garlic and rinse with basil, parsley. Finely chop the prepared ingredients with a knife. Put in a small bowl and add Provence herbs, pepper. Pour vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mass and leave for 10-15 minutes to infuse.
Rinse the tomatoes, dry and cut into rings (no more than 5 mm thick) or slices, as you like.
Put tomatoes in prepared, sterile jars and pour dressing over them. close plastic lid and shake thoroughly. Refrigerate for 10-15 minutes, preferably half an hour.
After the specified time, the appetizer can be laid out in a salad bowl and served at the table.
Also delicious:
- Lightly salted instant cucumbers - 8 recipes with garlic and herbs
Pickled instant tomatoes with garlic and herbs in a bag
Products:
- small tomatoes - 500 g;
- table salt - 15 g;
- garlic - 3 cloves;
- granulated sugar - 2 tsp;
- fresh herbs - 15 g.
Rinse the tomatoes, put on a towel and dry. Cut out the stem. Make a deep, cross-shaped incision.
Peel the garlic, pass through a press. Finely chop clean greens. Combine in a separate bowl, mixing with salt and sugar.
Stuff the tomatoes. Place in a plastic bag and shake well. Leave on the table at room temperature for 60 minutes. That's all the snack is ready to eat.
Pickled tomatoes with bell peppers for the winter - The most delicious
I got this recipe from my sister Luda. Therefore, for myself and my friends, I call them "Lyudmila". And when they ask what to put on the festive table from pickles and blanks, I say that let me have Lyudmila tomatoes. Because they are the most delicious!
Ingredients:
- Tomatoes - 15 kg .;
- sweet bell pepper - 4 large pieces;
- Garlic - 4 heads (not cloves, but heads);
- Carrots - 4 medium pieces;
- Vinegar 9% - 370 ml.;
- Sugar - 450 grams;
- Salt - 220 grams;
- Dill and parsley - 1 bunch each;
- Water - 6-6.5 liters.
Recipe:
We wash and clean everything. We cut off the buttocks of the tomatoes. Boil jars and lids.
We put the tomatoes in jars only not very tightly, without effort. When the water boils, pour the tomatoes and cover the jars with lids. And so let it stand for 15 minutes.
In the meantime, prepare the marinade for our sweet pickled tomatoes and peppers. The water boiled - we throw greens, salt, sugar and at the very end vinegar. After that, boil for another 3 minutes.
Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn over. Wrap with a blanket.
It will take 2 weeks and you can already try - Yummy is still the same!
The marinade was in abundance, and I cooked pickled cucumbers with it - 3 liter jars. And from all the listed products, I got 14 liter jars of pickled tomatoes.
It’s not a shame to spread such a blank on the festive table. All guests love this appetizer. They eat such tomatoes in their own juice on both cheeks and ask for more supplements.
Ingredients:
- tomatoes,
- sugar (1 spoon per jar),
- salt (1 spoon per jar),
- vinegar (0.5 tablespoon 70% per jar).
I don’t know exactly how much a tomato will be needed, but you can calculate it - pour water into a jar of tomatoes, then pour it into a measuring glass, this is how much tomato juice you should have.
At the moment I was making 6 cans of tomatoes in my own juice, and tomato juice I have left, since I measured only one jar, and not all 6. But it's not scary, I used tomato juice from a tomato for soup.
You can cook tomatoes in your own juice in the Redmond slow cooker or just on the stove. The cooking recipe is made on the stove, but along the way I will tell you how to cook delicious tomatoes in your own juice in a slow cooker.
Tomatoes in their own juice can be used separately - tomatoes and juice. Juice will tomato paste, which can be put in soups, is in the form of ketchup with different dishes.
Cooking:
Rinse the tomatoes under running water.
Arrange the tomatoes in jars.
Scroll the tomatoes until smooth. I did not begin to remove the skin from the tomato, I do not see the point in this. Although you can do so. To do this, you will need a sieve where you can rub the tomatoes, and the skin will remain in the strainer. Or there is another way - you need to scald the tomatoes and make cuts, then the skin is easily removed.
If you don't have enough tomatoes for tomato juice, then add water.
Turn the stove on 6, let the juice boil.
I have 6 jars, which means I put 6 tablespoons of sugar and 6 tablespoons of salt, as well as vinegar 70% - 3 tablespoons. We put everything without a slide, and the main thing is not to pour the vinegar.
Let everything boil well.
Pour into jars to the very edge.
Close tightly and put the jars under a towel.
1. You can use any tomatoes: green, brown, pink and red. Important condition- the skin is dense, there are no signs of damage and rot. It is recommended to take meaty varieties.
2. Do not forget to wash all products thoroughly before canning. This applies to tomatoes and fragrant, fresh herbs.
3. The shelf life directly depends on the cleanliness of the jars. It is for this reason that they must be thoroughly washed and sterilized (over steam or in the oven).
4. Salt should be pickled or without additives. If use salty ingredient with additives, the taste of the workpiece may differ significantly from the intended one, or the snack will quickly become unusable.
5. Marinade with acid must not be boiled, otherwise the vinegar loses all its properties. It is recommended to add it to hot brine.
For you, today I gave everything 100! Now I'm just waiting for your kind words and comments. All recipes have been personally tested by me and appreciated by gourmets of pickles and preparations - my household, relatives and close friends. Each tomato is very tasty, juicy and fragrant - You will definitely lick your fingers!
What options for preparations for the winter did not come up with! After all, in winter, as for festive table, and in everyday life, I really want variety. Canned vegetables, prepared according to a variety of recipes, have long been traditional dish on the dining table, especially in winter.
Spinning all kinds tomato blanks for the winter - this is, so to speak, a classic of the genre. In one way or another, a lot of people harvest tomatoes; share recipes with each other, improvise, compare recipes gleaned from different sources, experiment, bring something of their own.
Some recipes are very similar to each other, and sometimes they completely repeat each other almost completely; and in some cases something new, unusual, unusual is found in them; some kind of special feature.
The variety of recipes and so many differences between them are due to the fact that different varieties of tomatoes have a different taste, and each of them is most successfully combined with “its own” set of spices (often the features of the canning method even depend on the degree of ripeness of the tomatoes).
The popularity of canned tomatoes is explained by the fact that, in addition to nutritional value(canned tomatoes are a source of many substances necessary for the body - vitamins and minerals) it is also pleasant, delicious, versatile snack, which goes well with most traditional dishes.
One way or another, the authors of all recipes are inspired by the same question: how to cook and preserve tomatoes for the winter in such a way that it is not difficult, but so that they are stored well, and so that you can lick your fingers right?
By the way, one of famous recipes that's exactly what it's called.
"Real jam"
The name of the recipe speaks for itself and fully explains the popularity of this recipe. The preparation is very tasty, the method of preparation is not at all complicated.
For spinning five cans 1 liter volume you will need:
Filling Ingredients
- water 3 l
- salt 3 tbsp. l.
- sugar 7 tbsp. l.
- bay leaf - 2 pcs.
- 9% vinegar 200 ml
- black or allspice 5-6 peas
At the bottom of pre-sterilized jars lay chopped greens mixed with garlic and pour in vegetable oil; after which carefully washed tomatoes are carefully laid out, alternating them with layers of sliced \u200b\u200brings onion. bank in this way fill to the top. The marinade is boiled, after which vinegar is poured into it; let it cool a little - to about 80 degrees and pour it into jars filled with tomatoes. The filled jars are subjected to a 15-minute sterilization, after which they are rolled up and turned upside down and left to cool completely.
You can harvest tomatoes for the winter in large jars; in this case, it is convenient to combine tomatoes of different sizes in one jar (and if different color, then it will also turn out beautifully).
Ingredients for a three-liter volume of finished pickles
- Bulgarian pepper - 1
- garlic: - 3-4 large cloves
- parsley 10 - 12
- sugar - 3 tbsp. l.
- salt - 2.5 teaspoons
- vinegar - 1 tbsp. l.
First thing put water to boil, and while it boils, wash vegetables, sterilize dishes.
At the bottom of the jars we put a couple of cloves of garlic and a few sprigs of parsley, tightly lay the tomatoes, and put the remaining parsley and garlic on top of them. Cut the pepper into 4-5 parts and spread the slices on top.
While the water boils, add sugar, salt and vinegar to the contents of the jar.
After the water boils, pour it over the tomatoes and roll up the lid.
We wrap the canned jars with a warm blanket so that they cool as slowly as possible.
In addition, when harvesting according to this recipe, cucumbers, young squash or even zucchini can be added to tomatoes. This is already a sort of assorted work. In winter, such “salting” will add variety and memories of summer to the diet.
But not by canning alone, as they say ... Recipes are known that allow you to prepare tomatoes for the winter without the use of sterilization.
Huge demand for dining table during the winter will use the so-called
pickled tomatoes
To prepare such a blank, you will not need any special conditions, no special skills, no cans and lids for canning.
You will need for a 3-liter container:
- actually, tomatoes 1.3 - 1.5 kg
- parsley
- garlic 2-3 cloves
- two or three blackcurrant leaves
- 2-3 cherry leaves
- one "umbrella" dill
- 50-60 g (to taste) salt
- water - 1.2 l
IN enamel pan, a bucket or jar is laid out carefully washed herbs and garlic cut into pieces. Part of the parsley, currant and cherry leaves, dill umbrella are also laid out there.
Carefully washed tomatoes are laid out on top of the greens.
Having prepared the brine (from 1000 ml of water and salt), pour tomatoes into containers with it, press down with a plate, and you can put a load on top so that the tomatoes do not float up.
The container is covered with a lid (when harvesting in a jar, you can close it with a plastic lid).
A container with tomatoes is placed in a cool place for two to three weeks; after this period, pickled tomatoes are ready and just ask for the table.
Undoubtedly, recipes for harvesting unripe, green or greenish-brown tomatoes for the winter, which remain on the branches in autumn, also deserve attention. (do not leave them on the bushes for the winter!). Such fruits are not suitable for salads and other dishes that are successfully made from red, ripe tomatoes (they differ significantly from ripe ones both in density and in the structure of the fruit pulp).
Green tomatoes have a rather interesting taste; Yes, and this preparation looks quite appetizing. As an appetizer, canned green tomatoes pair wonderfully with a variety of potato and meat dishes.
For harvesting unripe green tomatoes for the winter according to this recipe we take three liters of finished preservation:
- about one and a half kilograms of green tomatoes
- bay leaf -3
- 10 pcs black and allspice
- half a cup of nine percent vinegar
Marinade for pouring
- liter of water
- a tablespoon of salt
- one and a half tablespoons of sugar
First, let's put the marinade in preparation; To do this, bring water to a boil. In the meantime, it boils, we will select tomatoes of the correct form for conservation; preferably without dents and damage to the skin. It is better that they are approximately the same size - it will be more convenient to blanch them.
At the bottom of pre-sterilized jars lay out the bay leaf, garlic, black and allspice peas and tomatoes; before placing them in jars, they should be blanched in small portions (300-400 grams each) in boiling water for 30 seconds. The most convenient way to do this is with a colander, so as not to catch the tomatoes one by one from the boiling water in the pan. And after blanching, the tomatoes are immediately transferred to pre-prepared jars with spices already laid on the bottom.
Add salt and sugar to the boiled water for the marinade and simmer for 3-4 minutes over low heat, then add vinegar to the jars filled with tomatoes and immediately pour boiling marinade, then hermetically close jars with lids(roll up or twist). Closed jars with tomatoes should be immediately wrapped in something warm (a blanket, for example) and left in this form for about a day (during this period, the jars will completely or almost completely cool down).
It is better to store in a cool place - before the onset of winter, a cellar, cellar, cellar or refrigerator will do; and with the advent of winter, you can put it on the balcony.
There is one more method to be mentioned.
The peculiarity of this harvesting method is that the tomatoes harvested in this way should only be stored in the cold. To obtain three-liter cans of the finished workpiece you will need the following products:
First of all, let's prepare the banks. It depends on the quality of their processing whether the blanks will be stored in the winter.
It is very important not only to properly rinse the jars, but also roast them in the oven or over steam. At the same time, rinse and boil the lids.
Before cooking, small tomatoes must be washed, and then the skin should be pierced a couple of times with a toothpick around the stalk so that subsequently the peel does not burst on them from high temperature.
As for large tomatoes, they should be freed from the peel, cut into pieces and heated in an enamel bowl over low heat under a lid. You don't have to talk about boiling. Rub the heated tomatoes through a sieve (so that the juice is without seeds). Season the resulting tomato juice with sugar and salt (one tablespoon of salt and sugar per 1.5 liters of juice); you can add cinnamon and other spices (to taste).
Next, bring the grated seasoned juice to a boil and pour into jars filled with tomatoes. Next - banks must pass sterilization process within 9 minutes or pasteurization for half an hour; after which the workpiece is rolled up and wrapped until it cools completely.
One can argue endlessly about the disadvantages and advantages of one or another method of harvesting tomatoes; the main thing is that each housewife finds the optimal recipe for herself.
How nice it is to open a jar of juicy fragrant tomatoes in winter, which seem to exude the taste and aroma of summer! Pickled tomatoes are delicious preservation, which can either act as a separate snack, or be an addition to various dishes. canned tomatoes will be appropriate both at the everyday and at the festive table, and the variety of options for their preparation will allow you to constantly surprise households and friends with new recipes. the site will tell you how to cook tomatoes for the winter "You'll lick your fingers" so that you get delicious preparations and you can enjoy the fruits of your labor with appetite.
For pickling, you should choose high-quality vegetables of the same variety and size - small and medium-sized tomatoes will easily fit in a jar, while large and fleshy ones will have to be cut. Tomatoes should be firm and not damaged. So that the skin of the fruit does not crack when adding a hot marinade, the area where the stalk was removed must be pricked with a toothpick. If you are not a fan of tomato skins, you can first remove it from fresh tomatoes by pouring boiling water over them.
The second important point after choosing vegetables is the cleanliness of the containers used. Jars and lids for preservation should be thoroughly washed and sterilized. You can sterilize the container traditional way over steam, and in the oven or in the microwave.
And the third main component of delicious pickled tomatoes is aromatic herbs and spices. Your pickled tomatoes will perfectly complement black peppercorns, allspice, cloves, dill, parsley, basil, tarragon, currant leaves, cherry leaves, horseradish and many other spicy ingredients. Adding garlic, chili peppers or hot peppers will make your preparations more savory, and the use of bell peppers, apples, carrots and onions will add a sweetish flavor to the brine and make the appetizer more appetizing.
The main preservative in pickling tomatoes is table vinegar, but if you want to make the taste of tomatoes and brine more tender, you can use a less harmful citric acid adding it in the same proportions. Even children can eat these tomatoes. You can also make the preparations more original if you replace table vinegar with apple, wine or balsamic.
Heat treatment of tomatoes can be carried out in two ways. In the first case, double or triple pouring with boiling water is used, followed by infusion for 10-20 minutes. In the second case, the tomatoes are marinated once, after which they are sterilized. Ready preservation should be stored in a dark, cool place at a temperature not exceeding 16 degrees.
Tomatoes for the winter "You'll lick your fingers" is a wonderful combination of spicy sweetness and light sourness that makes tomatoes so tasty and appetizing for people of all ages. A little time and patience, and your efforts will certainly be rewarded with compliments and praise from loved ones! Inspired? Then go to the kitchen!
Pickled tomatoes for the winter "Lick your fingers"
Ingredients:
For three liter jars:
1.5-1.8 kg of tomatoes,
2 bulbs
3 garlic cloves,
15 black peppercorns,
12 peas of allspice,
6 cloves,
6 bay leaves,
3 currant leaves,
3 cherry leaves
3 umbrellas of dill,
3 tablespoons of 9% vinegar,
2 tablespoons of sugar
1 tablespoon salt
1.5 liters of water.
Cooking:
Put currant leaves, cherry leaves, chopped garlic, dill umbrellas, bay leaf, pepper and cloves on the bottom of the jars. Arrange prepared tomatoes and onion sliced in half rings in jars - in layers or together. Pour water into a saucepan, add sugar and salt, stir and bring to a boil. Add vinegar and pour hot marinade over tomatoes. Cover the jars with lids and sterilize for about 15 minutes, then roll up the lids, turn upside down and cool, wrapped in a blanket.
Pickled Tomatoes "Sharp"
Ingredients:
For a three-liter jar:
2 kg of tomatoes,
1 bunch dill,
1 hot peppers,
9 garlic cloves,
3 tablespoons of salt
2 tablespoons of 9% vinegar,
1.5 liters of water.
Cooking:
At the bottom of the jars put half the chopped dill, thinly sliced garlic cloves and hot peppers, de-seeded and cut into rings. Pack tomatoes tightly into jars and add remaining dill. Bring the water with salt to a boil, pour in the vinegar and pour the tomatoes with the resulting marinade. Roll up the jars with lids and let cool, turning them upside down and wrapping them in a blanket.
Tomatoes marinated in wedges
Ingredients:
For seven liter jars:
2.5 kg of cream tomatoes,
2-3 bulbs
1 bunch of parsley
7 garlic cloves,
20 black peppercorns,
7 bay leaves,
7 tablespoons of vegetable oil,
7 tablespoons of sugar
3 tablespoons of salt
45 ml 9% vinegar,
3 liters of water.
Cooking:
Rinse the tomatoes, cut in half or quarters if the tomatoes are large. Remove the stalk in the pulp. Divide between sterilized jars onion, cut into rings, peeled garlic cloves, spices and vegetable oil. Put the pieces of tomatoes in jars - preferably cut down. Boil water with sugar and salt, then add vinegar and pour the marinade into jars. Sterilize the jars for 20 minutes, then roll up the lids. Turn the jars upside down, wrap them in a warm blanket and let the preserves cool.
Pickled tomatoes without sterilization
Ingredients:
For one liter jar:
500-600 g tomatoes,
1-2 garlic cloves,
1 sprig of parsley
1 sprig of dill,
1 sheet of horseradish
1 bay leaf,
1/2 bell pepper
3 peas of allspice,
2 tablespoons of sugar
1 tablespoon salt
1 tablespoon 9% vinegar
500 ml of water.
Cooking:
At the bottom of sterilized jars put horseradish leaves cut into strips, peeled and thinly sliced garlic cloves, bay leaf and allspice. Rinse the tomatoes, remove the stalks and chop each vegetable with a toothpick. Put the tomatoes in jars, laying sprigs of greens and chopped bell pepper between them. Boil water and pour it over tomatoes in jars. Cover jars with lids, wrap with something warm and leave for 15-20 minutes. Drain the water back into the pan, add a little more water, as some of it will evaporate, bring to a boil again and pour into jars. Wrap the jars and leave for another 15 minutes. Drain the water back into a saucepan, add sugar and salt, bring to a boil. Pour the vinegar directly into the jars. Pour boiling marinade over tomatoes and close with sterilized lids. Turn the jars upside down, wrap them in a blanket and leave to cool.
Tomatoes marinated with herbs and garlic
Ingredients:
For ten liter jars:
8-9 kg of tomatoes,
3-4 bulbs
2 heads of garlic
1 bunch dill,
1 cup 9% vinegar
30 tablespoons of vegetable oil,
10 bay leaves,
10 peas of allspice,
1-2 pods of hot pepper,
7 tablespoons of sugar
3 tablespoons of salt
3 liters of water.
Cooking:
Put chopped dill, chopped hot peppers, peeled garlic, bay leaf and allspice on the bottom of sterilized jars. Add 3 tablespoons to each jar vegetable oil. Put the tomatoes in jars, adding onion, cut into rings, on top. Prepare the marinade by boiling water with sugar and salt. Pour in the vinegar and fill the jars with tomatoes with the resulting marinade. Cover the jars with lids, sterilize for 10-15 minutes, then roll up the lids. Cool the jars by turning them upside down and wrapping them in a blanket.
Sweet tomatoes marinated with apples and bell peppers
Ingredients:
For one three-liter jar:
2 kg of tomatoes,
1-2 hard apples
1 bell pepper
1 sprig of parsley
5 tablespoons of sugar
1 tablespoon salt
1 teaspoon 9% vinegar.
Cooking:
Mix prepared tomatoes and sliced apples into sterilized jars. Between tomatoes and apples, place chopped bell peppers and greens. Pour boiling water over the tomatoes and let stand for 5-10 minutes. Drain the water into a saucepan using a special lid with holes, add sugar, salt and bring to a boil. Pour in the vinegar and pour the boiling marinade into jars. Roll up jars with sterilized lids, turn over, cover with a blanket and leave to cool.
Try to cook tomatoes for the winter according to our recipes, and you will be infinitely happy with the result! Good luck with your preparations!
Very tasty, sweet pickled tomatoes for the winter in jars, I close quite a lot every year. I use different recipes. Regardless of the composition and method of preservation, all preparations are very tasty.
Pickled tomatoes for the winter: very tasty, sweet
I make these tomatoes all the time. This recipe is used by my mother and grandmother. Most delicious recipe which is prepared without sterilization.
For seaming at 3 liter jars:
- 2 kilograms of tomato;
- 3 cloves of garlic;
- A piece of hot pepper;
- Large sweet pepper;
- 3 pieces of horseradish root;
- Horseradish leaf;
- Dill bush with an umbrella;
- 2 dessert spoons salt;
- A glass of sugar;
- 2 tablespoons of vinegar.
Classic recipe:
- Rinse the washed jars well, scald with boiling water.
- We tear the washed greens with leaves into pieces, cut the garlic in half, cut the pepper into quarters. We put all the seasonings at the bottom of the jar. Medium-sized tomatoes, after washing, are placed on top interspersed with pepper quarters.
- Pour boiling water over the prepared vegetables, cover, let stand for twenty minutes. Bring the drained liquid to a boil. While it boils, add salt, sugar to the vegetables, pour vinegar.
- Pour boiling liquid into the bottle to the top, cork. We put on the lid, cover with a fur coat, leave until the next day.
We store in the basement.
Sweet tomatoes: recipe for 1 liter of water
The peculiarity of this recipe is pickling the fruit in halves. Therefore, the fruits should be selected firm, with a thick skin. Ideally - large cream with a dense skin.
For 1 liter jar:
- Green umbel dill;
- Large clove of garlic;
- A pinch of hot peppercorns;
- A thick ring of large sweet pepper;
- 800 grams of tomato.
Marinade per liter of water:
- Half a glass of salt;
- Half a glass of vinegar;
- A glass of sugar with a slide.
How to close:
- At the bottom of the sterilized jar we place all the seasonings provided for by the recipe. Lay washed, cut in half tomatoes cut side down.
- Fill the contents of the prepared containers with boiled marinade.
- We put the jars in a container for sterilization with a napkin at the bottom. Sterilize for five minutes from the moment of boiling.
- Roll up, let cool, take out to the cellar.
On a note! The marinade is enough for 3.5 liters of volume.
Korean style sweet pickled tomatoes
Korean-style tomatoes are usually spicy in taste. I suggest trying sweet and sour, not spicy, prepared according to a simple recipe.
- A kilo of hard tomatoes;
- Bulb;
- 2 bell peppers;
- 3 carrots;
- head of garlic;
- Half a glass of sunflower oil;
- A glass of sugar;
- 30 grams of salt;
- Half a glass of vinegar;
- A bunch of greens.
Cooking steps:
- Cut the tomatoes into quarters.
- We rub the carrots with straws.
- Onions, peppers, garlic, greens are twisted.
- We put all the prepared vegetables in a basin, add the rest of the products. Carefully, but carefully, so as not to mash the tomatoes, mix the vegetable mixture.
- We lay out the workpiece in sterilized jars, cover with lids, send for pasteurization. To do this, keep the workpiece in hot water for 15 minutes. It should be very hot, but not boiling.
- After that, cork, cool under a blanket, store in a cool place.
Korean green tomatoes
Another korean recipe crispy pickled tomatoes for the winter per 1 liter, which is prepared from green fruits. I give a layout for harvesting crispy green tomatoes per 1 liter with vinegar, and you will adjust the amount at your discretion.
- 800 grams of green tomatoes;
- 2 sweet peppers;
- Small horseradish root;
- 300 grams of carrots;
- Large clove of garlic;
- Laurel leaf;
- 2 peas of black pepper;
- Dill greens.
For a liter of marinade:
- 75 grams of sugar;
- 35 grams of salt;
- 45 milliliters of vinegar.
Cooking in banks:
- We rub the carrot, cut the peeled pepper into thin strips, chop the horseradish root with garlic. We mix well.
- We cut the washed tomatoes into two-thirds of the fruit, stuff them with the prepared vegetable mixture.
- Put spices and herbs at the bottom of a sterile jar. Top with stuffed tomatoes.
- Pour in the boiling marinade, twist. We cover warmly for a day.
We store the cooled workpiece in the basement.
Tomatoes with prunes
This delicious preparation for the winter sweet pickled tomatoes per 1 liter with vinegar and prunes.
We will need:
- 700 grams of tomato;
- 4 prunes;
- Sprig of mint;
- Large clove of garlic;
- 500 milliliters of water;
- Dessert spoon of salt;
- Dessert spoon of honey;
- 25 milliliters of vinegar.
Cooking:
- We take small, ripened tomatoes. We clean them from the tails, wash them, make a puncture on one side with a fork.
- Pour prunes with hot water for a few minutes, rinse well.
- We put mint, garlic, prunes, tomatoes in a glass container.
- Fill the fruit jar with boiling water.
- After ten minutes, pour the liquid into a ladle and put it on the stove. After boiling, add honey, salt, vinegar.
- Let it boil again.
- Pour tomatoes with marinade, cork.
- We cool under a warm blanket.
The prunes preparation is ready.
Pickled tomatoes "Lady's fingers" for the winter
In this recipe, we will use the variety " Lady fingers»
Products for 1 liter jar:
- 700 grams of tomato;
- One sprig of celery, dill, parsley;
- Currant leaf;
- Half a sheet of horseradish;
- A piece of parsley root, celery;
- Clove of garlic;
- A coffee spoon of mustard seeds;
- two carnations;
- Coffee spoon of coriander;
- Laurel leaf;
- Half a liter of water;
- 45 grams of salt;
- a tablespoon of sugar;
- An incomplete coffee spoon of citric acid.
Cooking:
- We put greens, spices, garlic, parsley root, celery in a jar.
- We pierce the tomatoes on both sides.
- We put the fruits in a jar with spices and herbs, sprinkle with mustard and citric acid on top.
- Pour sugar and salt into hot water, let it boil, remove from heat.
- Pour the tomatoes with the resulting marinade.
- Sterilize fifteen minutes.
- Screw on tightly with a lid.
After the seaming has cooled, we remove it to the basement.
Preparation with onions
- 1.5 kilograms of tomato;
- 3 small onions;
- sprig of dill with seeds;
- Clove of garlic;
- 5 cloves;
- Liter of water;
- A glass of sugar;
- A third of a glass of salt;
- Dessert spoon of sunflower oil;
- Tablespoon of vinegar.
In a jar we put dill, cloves, garlic, onions, cut into half rings, tomatoes. Pour water into a suitable container, pour salt, sugar, let it boil. Pour the resulting brine into a jar of vegetables, add vegetable oil. We sterilize the workpiece for ten minutes. Then add vinegar and roll up.
Unusual recipe for sweet tomatoes with raspberry leaves
Try to prepare a blank with raspberry leaves. The appetizer is obtained, just lick your fingers.
We prepare the following products:
- 1.5 kilograms of tomato;
- 3 cloves of garlic;
- A small ring of hot pepper;
- Dill, parsley;
- 5 raspberry leaves;
- Horseradish leaf;
- 4 currant leaves;
- a tablespoon of sugar;
- a tablespoon of salt;
- a tablespoon of vinegar;
- a teaspoon of mustard seeds;
- 2 bay leaves;
- 4 black peppercorns.
Rinse a clean jar with boiling water.
- Then we put pepper, herbs, garlic at the bottom of the glass container.
- Lay the tomatoes on top.
- Pour boiling water for twenty minutes.
- After that, pour out the water, and pour the fruits with boiling water for the second time.
- After six minutes, drain the liquid.
- Pour mustard, salt with sugar into a bottle with tomatoes, put spices, add vinegar.
- Pour in boiling water, seal tightly.
- We turn the blank with the lid down, cover with a blanket. After cooling, we lower into the cellar.
Pickled tomatoes with carrot tops per 1 liter jar
When harvesting tomatoes, dill, currant leaves are very often used, but not everyone knows that there is a recipe with carrot tops. Using this recipe, tomatoes always turn out very tasty.
- 800 grams of tomato;
- A couple of sprigs of carrot tops.
- For 1 liter of water you will need:
- Half a glass of sugar;
- a tablespoon of salt;
- 70 grams of vinegar 6%.
We wash the tomatoes, pierce each fruit with a skewer and put it in a jar of carrot tops.
- Fill the workpiece with boiling water for half an hour.
- For pouring, we need to dissolve salt and sugar in water.
- Then put the marinade on the stove, wait until it boils, add vinegar, remove from the stove.
- Drain the cooled water, and fill the jar with tomatoes with filling. We clog.
Sweet tomatoes with honey "Rustic"
Now we will prepare delicious, sweet pickled tomatoes in jars for the winter.
Required products:
- 1.5 kilograms of tomatoes;
- 2 cloves of garlic;
- 2 bay leaves;
- 4 peppercorns;
- A couple of sprigs of dill with seeds;
- 50 grams of honey;
- One third of a glass of sugar;
- 45 grams of salt;
- 4 currant leaves;
- 1.2 liters of water;
- 2 tablespoons of vinegar.
Let's start cooking tomatoes in jars without sterilization:
- We will clog tomatoes in liter jars. From these products we get two liters of workpiece.
- Washed jars are steamed for fifteen minutes. Dip the lids in boiling water for five minutes.
- We put greens, spices, garlic, tomatoes in sterile jars. Fill the container with vegetables with boiling water for five minutes. Then again for five minutes, pour the fruits with boiling water.
- While the tomatoes are warming up for the second time, we begin to make the marinade. We put salt with honey and sugar in the water. Bring the filling to a boil.
- Pour one tablespoon of vinegar into each jar and fill with brine. Seal hermetically. We cover the rolls with a warm blanket and let them cool completely.
We store on a shelf with other blanks.
Tomatoes are cloudy - what to do?
On a note! If the tomatoes are cloudy, what should I do? First of all, pour out the spoiled brine and rinse the tomatoes well. Such tomatoes can be used to make borscht dressing, or eaten within a few days.
You can also cork the tomatoes a second time. To do this, you need to thoroughly wash and sterilize the jars. Wash the tomatoes under running water. Reboil the marinade. Fill jars with tomatoes, pour in boiling brine, sterilize for twenty minutes. Clog.
You have read a detailed description of the recipes for harvesting tomatoes for the winter, but I advise you to also watch the video recipe.
Prepare for the winter very tasty, sweet pickled tomatoes in jars. And you will always have a wonderful snack on the table.
