How to make salted tomatoes in a jar. Salted tomatoes. Recipe for cherry tomatoes with garlic and vinegar

03.03.2024

Salted or pickled tomatoes are a tasty and healthy winter snack. There are several ways to pickle tomatoes for the winter, each of which has its own characteristics. Tomatoes are canned and pickled fresh, in their own juice, with vinegar, herbs and garlic using the cold or hot pouring method. They go well with various vegetables, herbs and spices, and the cooking process itself does not take much time.

Sealing tomatoes for the winter - cooking secrets

Before using one of the delicious recipes for pickling tomatoes, you need to know some features, namely:

For good salting, choose medium and small sized tomatoes (cherry tomatoes); large fruits are best preserved in slices or juiced from them for the winter.
You should not mix different varieties of tomatoes in one container or vegetables that differ greatly in size.
To prevent tomatoes from cracking after salting, they are pierced in several places with a toothpick or needle during the cooking process.
Most often, these vegetables are salted in a plastic and wooden barrel, bucket, pan or glass jars, which are thoroughly washed before storing and, if necessary, sterilized under steam or boiling water with soda for 20-30 minutes.
Any variety of tomatoes is suitable for preparing salads and appetizers: yellow, red, pink and unripe green fruits. In particular, canning of different types depends on the chosen recipe and the additives used.
Tomatoes can be combined with any vegetables and herbs, but the most traditional seasonings are garlic, pepper and various herbs. For marinade and as preservatives at home, vinegar, aspirin or citric acid dissolved in water are usually used.
It is better to store ready-made seams in a dark, dry and fairly cool room in which the temperature does not rise above 20 degrees.

To get a tasty snack, take vegetables that are not too overripe or large, with a dense structure.

For canning, do not use fruits that are damaged, rotten, spoiled or soft, and when pickling fresh green tomatoes, a special recipe is used.

The cooking technology may differ, but at home it is best to salt tomatoes cold or hot according to one of the proven and simple recipes.

“Classic” tomatoes in a jar - traditional method of salting

For one standard three-liter jar you will need the following ingredients:

medium-sized red tomatoes;
several umbrellas of fresh dill (2-3 pcs.);
bay leaf, peppercorns and 2-3 garlic;
2-3 leaves of currants or horseradish.

Glass jars are thoroughly washed, wiped and, if necessary, sterilized. Garlic, bay leaves, dill and other herbs are placed alternately at the bottom of each jar.

Well-washed and sorted tomatoes are placed in containers, stacked tightly against each other. All ingredients are carefully poured with boiling water and left to cool. At this time, they are preparing the marinade. For one jar in 1.5 liters of water, dilute 1 spoon of salt, 2 sugar and 50 grams of table vinegar.

As soon as the water from the first pour has cooled to room temperature, it is drained and the prepared hot marinade is immediately poured over the vegetables and herbs. The lids are rolled up, the pieces are turned over and wrapped in a thick, warm cloth or blanket.

To preserve more beneficial and flavorful properties, many people prefer to roll tomatoes in jars using the cold method without boiling water or sterilization. To do this, they are salted with the same ingredients, only instead of boiling water and double pouring, the brine is prepared from cold water (it is better to use well or artesian water). Before rolling the lids, add a little citric acid or a crushed aspirin tablet, which prevents mold from forming during storage.

Salted Cherry tomatoes with garlic and sweet pepper

A very tasty snack with small cherry tomatoes, for the preparation of which you take the following ingredients and spices per one liter jar:

fresh tomatoes - 600-700 gr;
1 bell pepper;
dill, bay leaf, parsley;
garlic and allspice (5-7 peas).

In a pre-prepared and well-washed jar, place dill, allspice peas and used herbs with garlic at the bottom. Next, tomatoes and sweet peppers in dense layers. To make the appetizer spicy and piquant, you can add capsicum to the main ingredients, but no more than a quarter of a small pod.

Boil water on the stove, add bay leaf, salt and sugar. Hot boiling water is poured into the containers and left to salt for 25-30 minutes. After this time, the liquid from the jar is poured back into the pan, brought to a boil again, then vinegar is poured in, the jars are filled with new marinade and the lids are rolled up tightly. The jars are turned over, wrapped in warm cloth and sent to a cool cellar.

Such tomatoes have a pleasant sweet and sour taste, and they can be eaten within 10-14 days after seaming, served as an independent snack or as an excellent addition to various hot dishes.

Green tomatoes with spices - a simple salting recipe

Properly prepared green tomatoes have an interesting taste, so many people prefer to salt the unripe fruits and do this most often according to the cold salting recipe, which requires:

fresh green tomatoes - 1 kg;
sugar, salt and allspice;
well or artesian water;
dill, currant and horseradish leaves;
garlic and mustard seeds.

The vegetables are thoroughly washed, the garlic is peeled and divided into slices. The pan or jars are washed and, if necessary, sterilized. Dill umbrellas, currants and horseradish leaves are placed at the bottom of the container. Next, lay out the tomatoes - the larger ones on the bottom, and the smaller ones on the top layer.

Sprinkle the remaining herbs and mustard seeds on top. Add salt to cold, clean water, mix and pour the resulting solution over the decomposed vegetables and spices.

Then pour in a little vinegar. If tomatoes are prepared in enamel pots or barrels, then you can put a plate with a weight on top so that they stand “under pressure” for 1-2 days.

Skinless tomatoes in their own juice - delicate salad

To prepare tomatoes in tomato paste use:

large, slightly overripe tomatoes (for making paste);
fresh red fruits with a dense structure;
sugar, salt, peppercorns;
garlic, herbs and apple cider vinegar.

The tomatoes are thoroughly washed, the stem is cut out and the skin is removed. To make the skin easy to remove, first immerse the tomato in boiling water and then cool it sharply. Blanched and peeled fruits are placed in jars with garlic and herbs, pour boiling water over again, let stand for 15-20 minutes and drain the brine.

At this time, prepare tomato paste. To do this, overripe tomatoes are passed through a blender or meat grinder until a homogeneous puree is formed. All this is poured into a saucepan and boiled over low heat for about 15 minutes with salt and sugar to taste and sunflower oil.

At the end of cooking, add a little table vinegar and fill the contents of the jars with hot juice, after which they immediately roll up the lids, turn them over and cool.

For piquancy, red and black ground pepper (to taste) is additionally added to the tomato juice during the cooking process.

Canned tomatoes halves in spicy sauce with celery

An unusual-tasting dish is obtained by using a hot sauce, such as Tabasco, or homemade sauce with black and red pepper and sprigs of fresh celery.

To prepare this savory snack we will need:

tomatoes – medium-sized, with a dense structure;
green celery stalks;
black and red pepper, ground;
dill, parsley, cilantro.

Some tomatoes are blanched and carefully peeled. Then cut into equal slices and place in a jar with pepper and spices. All this is poured with boiling water and allowed to cool, after which the water is drained.

At the same time, prepare a spicy, juicy filling. To do this, the remaining amount of tomatoes is cut into slices and sent to the pan. Chopped garlic, herbs, hot sauce, ground pepper, salt and a little sugar are also added there.

10 minutes after stewing, the contents of the pan are poured into a bowl and everything is brought to a puree state in a blender or with a special stirrer, after which it is passed through a sieve and brought to a boil again on the stove and vinegar is added.

Pour the hot solution into the containers and seal the lids tightly.

Lightly salted green tomatoes with apples - an ideal winter snack

It is better to salt tomatoes in this way in a barrel or bucket. If you follow the original recipe and age, you will get a tasty, juicy and refreshing snack.

To prepare tomatoes with apples in a barrel, you need to stock up on the following ingredients:

green tomatoes;
ripe, juicy apples (we use the “Simirenko” variety);
leaves of horseradish or black currant;
garlic, dill and other herbs;
salt, sugar and other spices to taste.

The apples are washed and cut into large slices. Tomatoes are pierced with a toothpick at the stem. Horseradish and greens are washed and chopped. Next, the tomatoes, along with the apples, are placed in a saucepan in layers, covering each layer with cherry leaves, currants and cloves of garlic, sprinkling everything with salt and a small amount of sugar.

As soon as the container is filled, cover it with a thick layer of dill, use cabbage leaves, then compact the vegetables and place them under pressure for 2-3 days.

As soon as the contents in the barrel yield juice, transfer the container to a cold and dry place. After a few days of such storage, the lightly salted and refreshing snack is ready.

Pickled barrel tomatoes in glass jars

This recipe allows you to salt vegetables in jars, but the resulting taste is no worse than when aged in wooden or plastic barrels.

To prepare pickled tomatoes, you need to collect the following products:

1 kilogram of medium tomatoes;
garlic, dill leaves or seeds;
fresh celery leaves;
table salt and sugar.

Wash the tomatoes and carefully cut out the stalk with a sharp knife, and instead insert small garlic cloves. Next, garlic, dill, celery and tomatoes are placed in a well-washed jar, alternating with each other so that the cut point faces upward.

Boil water with salt and sugar in a saucepan, add a little sunflower oil and vinegar at the very end of cooking. The hot marinade is poured into glass containers and left to ferment for several days, loosely covered with lids. As soon as bubbles appear on the surface, taste the brine.

To prepare it, take the following ingredients for one liter jar:

500 grams of fresh red tomatoes;
garlic and fresh onions;
parsley, dill and other herbs to taste;
black peppercorns, bay leaves;
set of spices for marinade.

Chop the greens and place them on the bottom of the container you are using along with the peeled garlic cloves. Vegetables are washed and pierced with a toothpick. The onions are peeled and cut into rings, and then placed interspersed with tomatoes in a jar.

The brine is prepared on the stove according to the classic recipe: salt, a little sugar, if necessary, bay leaf and allspice are added to boiled water.

Boil the marinade for 15 minutes, and at the end add a spoonful of refined oil and fresh vinegar. The contents of the pan are filled with prepared vegetables and spices and rolled up with lids.

Tomatoes can be cut into slices according to this recipe, but then choose fruits with a firm pulp structure for pickling. You can add “fontanelle” cucumbers to the proposed products and make assorted cucumbers in three-liter jars. The cucumbers are first peeled from the ends and soaked in water, and then sorted into containers along with other ingredients.

Pickling tomatoes is a great way to make homemade preparations for the winter. There are many different options for salting tomatoes, where in addition to salt, vinegar, citric acid, and even an aspirin tablet are used as a preservative. The salting procedure can be carried out using the hot or cold method.

Surely you have a favorite recipe for salting tomatoes, but there comes a time when you want a variety of flavors. Below are the best options for pickling tomatoes.

The right tomatoes for pickling

In order for canned tomatoes to delight you with their taste and elastic texture in winter, you need to choose the right varieties for pickling. Elongated, oblong-shaped fruits with hard, dense pulp are ideal. You can salt red ones, but it is better to choose brown (slightly unripe) tomatoes. These salted tomatoes in jars for the winter look beautiful and appetizing, have the right texture, and a memorable taste.

The following spices are usually chosen for pickling:

seeds, umbrellas, dill;
garlic cloves;
mustard seeds;
leaves of parsley, cherry, black currant;
bay leaves;
hot pepper (peas, fresh rings);
peeled horseradish root/leaves.

Spices are not put into the jar all at once, but in certain combinations. For example, lovers of the pungent taste of salted tomatoes add horseradish to jars, and fans of the sweet-spicy aroma add currant leaves.

If you are going to pickle green tomatoes, their variety and shape are not as important as their size: you should choose small-sized fruits.

Principles of salting for the winter

The process of salting vegetables in barrels or jars, compared to pickling, is considered a more useful way of preserving them for consumption in winter. Boiling water and vinegar used in marinades have a destructive effect on the vitamin composition of tomatoes. Cold salting (fermentation) preserves their benefits and increases them due to the formation of enzymes necessary for good digestion. Therefore, a salted tomato will serve as an excellent addition to “heavy” meat and fried foods.

Vegetables and spices that go into jars for pickling must be clean - this is the key to the success of preservation.

Tomatoes should be thoroughly washed with water and inspected for defects. Vegetables with damaged surfaces cannot be harvested for the winter, but they can be used for quick salting.

The jars that will be used for pickling tomatoes must be sterilized with steam (can be done in a double boiler, oven, or microwave). Metal lids are also subject to mandatory processing (boiling).

If you are going to use a cold salting method, then it is enough to clean the containers and plastic lids with baking soda.

Garlic and horseradish must be thoroughly peeled and washed. Leaves and greens should be sorted from debris, twigs, damaged parts, and rinsed with clean water.

Quick salting of tomatoes

When the harvesting season is just beginning, before salting tomatoes in jars for the winter, a recipe for quick salting is popular in many families. Lightly salted tomatoes stuffed with spices are cooked in brine for 24 hours; they are delicious as an accompaniment to barbecue, as an appetizer, and are usually eaten faster than they are cooked.

Lightly salted stuffed tomatoes

You will need red fleshy tomatoes the size of an egg. Cut them into halves with a knife or crosswise, cutting them to the end (it is convenient to use a bread knife). Place the filling of chopped garlic, parsley, and dill into the resulting gaps.

At the bottom of any convenient container, generously place dill umbrellas, sprinkle mustard seeds, add currant leaves, horseradish, pepper, and bay leaves.

Pour the stuffed tomatoes with brine (stir 1 tablespoon of salt without iodine, sugar, 1 teaspoon of dry mustard powder into 1 liter of boiled, cooled water), press down on top with pressure. Wait one day and you can take a sample. These quick salted tomatoes are stored in a cool place for 5 days.

Salty aromatic tomatoes

By choosing this recipe you will get sweet-spicy salty tomatoes with the aroma of roasted peppers. You will need: a bucket of medium red tomatoes (each needs to be pierced with a fork), 5 sweet peppers, for connoisseurs of spicy taste - 1 hot pepper, a couple of heads of garlic, currant leaves, horseradish root, dill (seeds or umbrellas), oil (favorite vegetable) for frying peppers, salt.

Fry the coarsely chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, place half the tomato on top, then put the peppers on them and pour out the oil, from frying, lay out the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.

A day later, prepare the brine (5 tablespoons of salt, 3 liters of clean water), fill a bucket with tomatoes, pick up pressure, and place the bucket in the kitchen. After 5 days, the fragrant tomatoes are ready quickly. Keep cool.

Cold barrel salting

Using a similar technology to lightly salted tomatoes, you can prepare real salted tomatoes for the winter. Pickling recipes are usually simple, and the results exceed expectations.

Pickled tomatoes

At the bottom of dry jars (3 liters), washed with soda or scalded with boiling water, place a pinch of dill seeds, a bay leaf, and a few peppercorns. Place the tomatoes quite closely, choosing fruits with hard flesh and thick skin. Pour 1 tbsp into jars. salt (without iodine, always coarse), 3 tbsp. sugar, 1 full tbsp. dry mustard powder. Pour cooled boiled water over the top layer, cover with washed plastic lids, and refrigerate for 2 months. The tomatoes will ferment, acquire a harsh, slightly carbonated taste, and become barrel-like. Tomatoes salted in this way should be stored in the cellar/refrigerator.

Fans of aromatic spices in pickles will love the following recipe.

Salted tomatoes

For preparation you will need firm red or yellow tomatoes, tender currant leaves, cherries, horseradish root/leaves, young garlic cloves, pepper, dill, mustard (dry), sugar, salt.

It is recommended to start filling jars with leaves, dill, and spices. In a 3 liter jar, it is enough to put a small young currant leaf, cherries, dill seeds/umbrella, peeled root, half a horseradish leaf, about 4 medium cloves of young garlic, 5 peppercorns. Place the tomatoes evenly on top of the spices. Pour 2 tbsp. l. sugar, coarse salt, dry mustard. Fill the jars with clean water (tap or bottled) and close with a plastic lid. Turn the jar over to dissolve the salt and sugar. Pickling tomatoes for the winter can a priori be considered the main event of August, and the first sample is taken in October. Tomatoes salted using this option are perfectly kept cool until spring.

Unusual salting option

Those who choose how to pickle tomatoes in an unusual way will like this method of preparation, when the tomatoes practically retain their original fresh taste and can simply be used in food and in the preparation of other dishes.

"Juicy" tomatoes

You will need tomatoes and salt. Jars and metal lids should be sterilized before sealing.

Place ripe tomatoes with a diameter of 5-7 cm into a boiling pan of water, a few at a time, hold for a couple of minutes, and remove to a bowl of cold, clean water. Remove the skin from blanched tomatoes, put them in a 5 liter saucepan, add a whole tbsp. salt (without iodine, coarse), without water, put on gas. From the moment of boiling, wait 5 minutes. Juice will be released. Mix very carefully and continue cooking for 5 minutes. We carefully pack the tomatoes into sterilized jars, filling them one at a time, pouring the boiling juice that has been released, rolling them up, and covering them until they cool.

Salted tomatoes according to the hot salting recipe deserve attention; they can be offered to small children. There is no vinegar, only tomatoes and salt.

Simple salted tomatoes

Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 parts, small ones - in half. Place in jars (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled jars must be sterilized (lay a kitchen towel on the bottom of the pan, place the jars inside. Make sure they do not reach the walls of the pan or touch each other. Carefully pour water along the wall of the pan so that it reaches ¾ of the height of the jars, put the pan on gas . You need to start counting the sterilization time after boiling the water in the pan: 15 minutes for 1 liter jars. Roll up the lids (sterile), turn them over, and be sure to wrap them up. Keep cool.

Pickling green tomatoes

Weather conditions are such that all the tomatoes never have time to ripen before frost sets in. In this case, thrifty housewives will be helped out by recipes on how to pickle green tomatoes. It is important to remember that only medium and large green fruits can be pickled.

Spicy green tomatoes

If you have a medium-sized bucket of green tomatoes, you should have: 7 heads of garlic, hot pepper pods (adjust the spiciness to taste), a large bunch of parsley, salt. Make a side cut in each vegetable. Prepare the filling: chop and mix garlic, parsley, pepper.

Stuff the tomatoes with this mixture. Place the remaining filling on the bottom of the pickling bucket and tightly stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, add 6 tablespoons of salt, cool). Place under light pressure. After a week, transfer the tomatoes into washed jars, use the resulting brine for filling, close with simple lids, and hide in the cellar.

Be patient and wait the month required to salt the green tomatoes. You can eat such fruits right away, but their taste will become rich and full after a month.

There is a simpler recipe for tomatoes, picked green, in jars for the winter.

Green salted tomatoes

Prick medium green tomatoes in 3 places with a toothpick. In 3 liter jars: dill seeds, currant leaves, horseradish, hot pepper rings. Arrange the tomatoes, top with parsley, dill, and sprinkle with chopped garlic cloves. Add 3 tbsp. salt (iodine-free, coarse), 1 tbsp. dry mustard powder.

Fill the jars with cold water and seal with plastic lids. Twist the jars in your hands to dissolve the salt. Refrigerate. You can appreciate the taste of pickled green tomatoes after a couple of months.

The existing variety of recipes for preparing tomatoes (ripe and green) for the winter will allow the housewife to choose the most delicious ways to pickle tomatoes in order to delight her household in winter with natural and healthy products. Recipes for making salted tomatoes are often quite simple and do not require special cooking skills. An important condition for preservation by salting barrels/buckets/jars without adding acetic, citric, or acetylsalicylic acid is storing the finished products in the cold.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Pickling vegetables is one of the best ways to prepare them for the winter. Due to the salt content in recipes and its ability to destroy pathogenic bacteria, as a result of which food spoils, tomatoes can be stored for a long time in the cellar or refrigerator. Choose your recipe for preserving the most popular vegetable.

How to pickle tomatoes in jars for the winter

Winter preparations from tomatoes are varied: housewives use green or red fruits, prepare brines with vinegar, various spices, tomatoes, or soak vegetables in their own juice. Regardless of which recipe you choose, you need to take into account a number of important rules when preparing salted tomatoes for the winter:

the optimal choice for pickling would be tomato varieties Mayak, Humbert, Fakel, Ermak, Titan, Bison, Volgogradsky and others with thick skin (such fruits will not be deformed during preservation);
During cooking, vegetables should be handled very carefully so as not to damage the integrity of the skin;
It is better to pickle fruits using small containers where they will not be crushed by their own weight (the best option for pickling tomatoes is 1-2 liter jars);
canning tomatoes for the winter is the same as, but in this case a little more salt is required (up to 700 g per 10 liters of water);
to calculate the required amount of vegetables for brine, it is necessary to take into account that half the volume of the jar should be allocated to liquid when filling (for example, a 1 liter jar holds approximately 0.5 kg of tomatoes and 0.5 liters of brine);
tomatoes have a pronounced taste, so their preparation does not require a large amount of spices or herbs (the optimal amount is ½ the volume of seasonings that are placed in jars with cucumbers);
tomatoes harmonize perfectly with different products, so don’t be afraid to experiment and try pickling with mustard, sugar, cinnamon, tomato juice, etc.;
Since the soaking of vegetables occurs slowly, the jars can be opened at least after 1-1.5 months.

Traditional pickling of tomatoes

Below is the easiest way to cook in jars. A delicious snack can be prepared quickly at home and does not require many ingredients. For a large 3-liter jar you will need:

ripe tomatoes with thick skin – 1.5 kg;
dill – 1 bunch;
black currant leaves – 2-3 pcs.;
chili – 1 pc.;
parsley, celery – 15 g;
purified water – 10 l;
salt – up to 3 tbsp.

How to pickle tomatoes in jars:

Sterilize jars and lids.
Dissolve the salt in a liter of hot water, add this liquid to the container with the rest of the cold water. When the brine has stood for 1 hour, strain it through a clean cloth.
Wash fruits of the same size by removing the stems. Wash the greens under the tap and leave to dry on a kitchen towel.
Place a third of the prepared greens at the bottom of the container for seaming, then compact the tomatoes, layering with seasonings and being careful not to crush the fruits.
Pour the brine into the vegetables and leave the jars in a room with a temperature of 15-20 degrees, covering them with nylon lids.
After 2 weeks, when the brine becomes cloudy, remove the mold and foam from the salted vegetables. Pour fresh saline solution up to the neck of the container, roll up the jars and place in the refrigerator or cellar.

Canned tomatoes in their own juice

Tomatoes in their own juice are very tasty. This appetizer goes well with various stewed, fried, baked dishes. Tomatoes cook quickly, increase appetite, speed up digestion - and these are not all of their positive characteristics. The main advantage of tomatoes in their juice is their wonderful taste. What ingredients will you need:

table salt – 0.5 kg;
fresh, fleshy tomatoes – 10 kg;
tomato puree – 10 l;
currant leaves – 30 pcs.

How to properly prepare salted tomatoes in jars for the winter:

Prepare the tomatoes and herbs by washing everything thoroughly under running water.
Place the greens in the jars, then the tomatoes. Sprinkle the food with salt on top. Repeat all layers again.
Pass overripe tomatoes through a meat grinder or grind to puree using a blender.
Pour the resulting mixture into the vegetables. Seal the containers with lids and keep them in the kitchen for a week. When fermentation is complete, transfer the pickles to a cool room.

Salted tomatoes in jars like barrels

Everyone's favorite barrel tomatoes - fragrant and tongue-tingling - are not that difficult to prepare. If you do not have the opportunity to pickle tomatoes using barrels, recipes in jars that allow you to get the same taste will help. To do this you will need the following products:

garlic head;
ripe brown tomatoes – 5 kg;
purified water – 5 l;
allspice;
horseradish root;
bay leaf;
salt – 1 tbsp.

How salted barrels are made:

Tomatoes and herbs are thoroughly washed and placed at the bottom of sterilized liter or large jars along with peeled garlic cloves, filling the container halfway.
Spices are added to the container, then tomatoes are added again.
To make the brine, dissolve 1 cup of table salt in 5 liters of water. After the resulting liquid is poured over the vegetables.
The jars are closed with nylon lids, left for a day at room temperature, and then transferred to the cellar/basement/refrigerator. After a month or a month and a half, you can try the delicious salty snack.

How to pickle green tomatoes

To pickle unripe tomatoes, you can use any container - glass, enamel or even plastic. There are many ways, one of the fastest is described below. The appetizer is very spicy and slightly sweet in taste. Required ingredients:

currant leaves – 100 g;
medium-sized unripe tomatoes – 10 kg;
sugar – 200 g;
dill – 200 g;
table salt – ¼ kg;
purified water – 5 l.

How to cook:

Make the brine in advance by mixing salt and water, then strain it using clean, solid material.
Wash the ingredients and remove the stems from the fruits.
In small batches, place the tomatoes in boiling water for 1-2 minutes. You can skip this step, but then the appetizer will be a little tough.
Place the fruits in jars, layering with herbs. Add sugar to each container.
Pour brine into the tomatoes and leave in a warm place for a week. Then add fresh brine, close the jars with nylon lids and leave in a cool place.

Video: how to pickle tomatoes in jars for the winter

During the harvest period, mass procurement of salted tomatoes for the winter begins. Housewives prepare the appetizer according to different recipes: with sugar, chili pepper, onion, celery, garlic, vinegar, various seasonings and herbs, with any fillings and marinades. By watching the videos below, you will learn how to properly prepare salted tomatoes using cold and hot methods.

Cold pickling of tomatoes in jars for the winter

Hot pickling of tomatoes in jars

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Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

The generous gifts of autumn - ripe, ripe tomatoes are prepared for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This vegetable crop, rich in vitamin C, organic acids, and minerals, surpasses other gifts of nature in the number of preservation methods. Let's look at the most delicious recipes for preparing tomatoes for the winter and the secrets of their preparation.

Recipes for pickling delicious tomatoes in jars

What types of containers are used to make preservation different, simple, quick, and useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as pickling another valuable vegetable - cucumber. Tomatoes are preserved in enamel tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to variety when preparing vegetables for the winter.

To get delicious preserves, use these secrets:

When preparing tomatoes for the winter, choose fruits collected in dry weather, sort them, laying them out separately according to their degree of ripening.
When canning, do not mix different varieties or tomatoes that differ greatly in size.
For pickling, use medium or small tomatoes, and from large ones, make tomato juice or preserve them in slices.
To prevent tomatoes from cracking, pierce the stems with a wooden stick or toothpick.
You can even harvest fresh green tomatoes; only sick or damaged fruits are not suitable for canning.
Before canning vegetables, wash liter glass jars thoroughly and sterilize them together with their lids for at least a quarter of an hour.
At the preparatory stage of any recipe, wash the vegetables thoroughly.
Depending on the recipe, cover the tomatoes either whole or cut into slices.
As preservatives for homemade preparations, use vinegar, aspirin, brine with citric acid, and in rare cases -.

Marinated cherry tomatoes and garlic with vinegar

A delicious treat for the dinner table - small pickled tomatoes with an incomparable aroma and taste. For preparing sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar is used as a preservative. You don’t even need a photo or video to imagine how appetizing pickled cherry tomatoes look. This method of preparing tomatoes helps preserve their appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for preparation (per liter jar):

600 g cherry;
1 PC. pepper (bell pepper);
50 g of greens (dill, parsley);
3 cloves of garlic;
3 peppercorns (allspice);
2 bay leaves.

We prepare the marinade based on 1 liter of water:

25 ml vinegar (table vinegar 9%);
2 tbsp. spoons of spices (sugar, salt).

Process for preparing pickled cherry tomatoes:

Place two cloves of garlic, allspice, and chopped herbs into a sterilized glass container.
The cherry tomatoes, split in the stalk area, should be placed in the jar, starting with the larger fruits. Arrange the fruits in layers with bay leaves and bell peppers to the very top.
Cook the marinade by adding water and spices. Pour into the preserves and leave for a quarter of an hour. Then pour it back into the pan and boil again.
Boil the marinade, pour the vinegar into the jar with the cherry tomatoes, then roll up the lid.
Turn the canned food over, place it on the lid, and cover it with a warm cloth until it cools completely.
Cherries that have been pickled have a sweet and sour taste, and you will be able to taste them in just a few weeks.

Cold salted tomatoes without sterilization

Tomatoes are prepared for the winter using a cold method, and in order to preserve maximum nutrients, the fruits are rolled without sterilization. Cold salting will require a little free time, but when the time comes to try pickling, you won’t want to tear yourself away from the treat. When pickling tomatoes, keep one important nuance in mind: store the preserved food in a cool place. The recipe (based on a liter jar) requires the following ingredients:

500 g tomatoes;
15 g salt;
2 cloves of garlic;
30 ml vinegar (table vinegar 9%);
500 ml water;
1 tbsp. spoon of sugar;
greens (umbrella dill, celery);
3 peppercorns each (allspice, black);
1 aspirin tablet;
spices (to taste);

Step-by-step process for cold pickling tomatoes:

Place herbs, peppercorns, garlic, bay leaves, etc. in a prepared glass jar.
Fill the container with whole, ripe fruits, placing them tightly together.
Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let sit for a couple of minutes and pour brine over the tomatoes.
Crush an aspirin tablet and pour it into the jar on top to prevent the homemade preparation from becoming moldy.
Cover the tomatoes with a nylon lid, place until ready and store in a cool place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for pickling for the winter. If you choose a good recipe, this version of home canning will be no less appetizing in its taste. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, either whole or in slices. A simple version of the recipe involves canning salted green tomatoes by cold pouring. Even tap water is suitable for this.

Ingredients:

0.5 kg of green tomatoes;
1 tbsp. a spoonful of salt (coarsely ground);
500 ml water;
greens (twigs with cherry leaves, dill umbrella, currant leaves);
2 cloves of garlic;
0.5 teaspoon mustard (powder);
horseradish (to taste).

Cooking process:

Dissolve coarse salt in water, stir thoroughly, wait until the impurities settle to the bottom of the container.
Fill a sterilized glass jar to the top with green tomatoes, add brine (no sediment).
Mustard is poured into the homemade preparation last, after which the salting is covered with a lid, leaving it for storage in a cold place.

Canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, and aromatic. Sealing tomatoes in liter jars will only benefit from the implementation of this recipe, especially if you have to can the fruits for the first time. Fans of original homemade preparations will be able to replenish their supplies with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

500-700 g of red, ripe tomatoes;
half a head of onion;
20 ml vinegar (table vinegar 9%);
700 ml water;
30 g sugar;
a pinch of salt;
spices (black peppercorns, cloves, bay leaf) to taste.

Canning process:

Place spices at the bottom of a sterilized glass container.
Place the tomatoes tightly on top, adding chopped onions as the jar fills.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pan with brine from the stove, pour in vinegar.
Pour the resulting marinade over the tomatoes. Sterilize the preservation by first covering it with a lid (no more than a quarter of an hour).
Then roll up the jars, turn them over and place them upside down until they cool completely.

Pickled tomatoes, like barrel tomatoes

During Lent or even as a holiday dish, pickled tomatoes will decorate the table. The recipe, which will allow you to taste tomatoes straight out of a barrel over time, is easy to master. When choosing a container convenient for fermentation, it is better to store such homemade preparations in a glass jar. If you don’t know how much salt per 1 liter jar of tomatoes, whether you need to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

1 kg of tomatoes (medium size);
3 cloves of garlic;
500 ml water;
1 tbsp. spoon of sugar;
1 bunch of celery;
dill (a bunch or 1 tablespoon of seeds);
25 g salt.

Preparation:

Cut out the stem of the tomatoes. This must be done carefully and shallowly.
Place dill, celery, garlic, tomatoes (with the removed stalk facing up) in a fermentation container.
Prepare the brine by boiling water with spices, let it cool slightly, and pour it into a jar with tomatoes.
The salting process lasts about 3 days until bubbles appear on the surface. If the acidity of pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The next day the tomatoes will be ready.

Tomato salad "Finger lickin' good"

Caring housewives prefer to prepare tomatoes for the winter, even in the form of salads. The unforgettable taste is combined with a special aesthetics, because for this preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared using a simple recipe, but preparation will take some time. But the result will please you, and in winter such a salad will be in great demand.

Ingredients:

400-500 g tomatoes;
3 cloves of garlic;
1 onion;
greens (dill, parsley) to taste;
25 ml oil (vegetable);
25 g sugar;
300 ml water;
15 g salt;
2 bay leaves;
40 ml vinegar;
2-3 peppercorns (black, allspice).

Preparation:

Chop greens, onions, garlic. Place in a sterilized jar, pour in vegetable oil.
Place tomatoes on top. When the jar is full, start preparing the marinade.
Add spices, remaining pepper, and bay leaves to the water, bringing the brine to a boil. Pour in the vinegar at the very end.
Cool the prepared marinade slightly, pour into a glass container, and cover with a lid. Leave to sterilize for about a quarter of an hour, then roll up.
After this, turn the homemade preserves over, let them cool, and store them. Tomato salad for the winter is finger licking ready!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, have mastered the recipe for preparing an assortment of valuable vegetable crops, do not think about this. It’s more convenient to roll tomatoes and cucumbers into large jars, but liter jars are also suitable. When following the recipe, observe several important nuances: take cucumbers and tomatoes in equal proportions; you can roll up other vegetables with them, but only as a decoration.

Ingredients:

300 g each of cucumbers, tomatoes (optionally, gherkins and cherry tomatoes);
2 cloves of garlic;
dill (umbrella);
horseradish (root, about 3 cm);
20 g salt;
5 peppercorns (black);
0.5 teaspoon of essence (70%);
25 g sugar;
onions, bell peppers, carrots for decoration.

Step-by-step cooking recipe:

Cut off the ends of the cucumbers and soak in cold water for a couple of hours.
Chop horseradish, carrots, bell peppers, and onions.
Place dill, black peppercorns, garlic on the bottom, tightly place cucumbers, tomatoes, chopped vegetables, horseradish on top in layers to the top.
pour boiling water, leave for five minutes, pour the brine into a saucepan, add spices. Boil the marinade and pour it back into the jar.
Add the essence last, roll up with a tight lid, turn over, and leave until completely cool.
Canned assorted tomatoes and cucumbers go well with meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify your homemade preparations for the winter with a recipe for canned chopped tomatoes? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of preparing tomatoes in their own juice or tomatoes cut into slices are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Should it be used for canning if there is a desire to salt tomatoes cut into slices rather than whole ones? Different step-by-step recipes will have their own ways of preparing tomatoes in this form for the winter. Without sterilization, cold method, lightly salted, in glass, wooden, enamel containers or even in a bag - all twisting options are worthy of implementation.

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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, turn on the heat to 150 degrees. After heating, keep the container in the oven for 15-20 minutes. After which, do not take them out immediately, 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 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 a large fruit crosswise, but not all the way; for a small fruit, 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 it 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 at 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 (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!