You've probably read the story about how, long ago, one of the Russian ambassadors by decree great empress brought a whole basket of tomatoes from Europe, moreover, he even presented a whole report to the Senate about this vegetable, but the statesmen, having eaten this wonderful fruit, gave the following verdict to the tomato: “... the fruits are very wonderful and tricky and not suitable for the taste.” This is how it happens: these “taste-inappropriate” things have become so ingrained a little later that it is now extremely difficult to believe the words spoken then.
Tomatoes are loved and desired in any form, both at a family dinner and on a holiday table. How many delicious dishes include tomatoes, too many to count, and in winter there are jars of canned tomatoes for the winter, prepared according to the most different recipes, without a doubt, is available to every housewife.
Red, yellow, green, small and big tomatoes- for each of this variety of species we have our own recipe. And all this so that the tomatoes prepared for the winter using the method you have chosen will certainly please you and your loved ones in winter.
Canned tomatoes for the winter “Visiting Grandma”
Ingredients:
tomatoes,
1 sweet pepper,
7-8 cloves of garlic,
7-8 black peppercorns,
3-4 peas of allspice,
1 cinnamon stick,
4-5 carnations,
1 cardamom,
1 bay leaf,
7 tbsp Sahara,
2 tbsp. salt.
Preparation:
In clean and sterilized jars, place the garlic and sweet slices cut into thin strips. bell pepper. Prick the washed tomatoes with a toothpick in the area of the stalk, place them in jars and pour boiling water over them for 10-15 minutes. Then drain the water into a saucepan, add sugar, salt, cinnamon, peppercorns, cardamom, cloves, bay leaf, bring to a boil and simmer for 15 minutes. Pour the resulting hot brine over the tomatoes, roll up the prepared lids, turn the jars over and wrap them until they cool completely for a day. Then store the cans of tomatoes in a dark and cool place.
Marinated tomatoes “Tender-snowy”
Ingredients:
1-1.5 kg of small tomatoes,
2-3 tbsp. chopped garlic,
2 tsp 9% vinegar.
For the marinade:
1-1.5 liters of water,
3 tbsp. Sahara,
1 tbsp. salt.
Preparation:
Fill a 1 liter jar with prepared tomatoes, add boiling water and leave until completely cool. Meanwhile, prepare the marinade. To do this, boil water with sugar and salt. Drain the cooled water from the jars of tomatoes, add 1 tbsp to each jar. chopped garlic, fill the jars with boiling marinade, pour in 1 tsp. vinegar, roll up the lids, wrap and leave until completely cool, then put in a cool place.
Marinated tomatoes “Crumbs for potatoes”
Ingredients for a 3 liter jar:
small red tomatoes,
1 sweet pepper,
1 hot pepper,
3-4 cloves of garlic,
1 sprig of parsley,
3 bay leaves,
3 tbsp. Sahara,
3 tbsp. salt,
8-9 peas of allspice,
3 tbsp. 9% vinegar.
mineral water.
Preparation:
Place washed tomatoes, sweet peppers, hot peppers, garlic and parsley cut into strips in sterilized jars. Pour boiled mineral water up to the shoulders of the jar and leave for 10 minutes. Then drain the water and boil it again. Repeat this procedure again. Before pouring the third time, add sugar, salt, bay leaf and pepper directly into the jar. Pour boiling water over everything, add vinegar, roll up and wrap until completely cool.
Spicy pickled tomatoes for the winter “What you love!”
Ingredients for 1 liter jar:
tomatoes.
10 g dill,
5 g celery,
5 g basil,
1 small head of garlic,
1 hot pepper.
For the marinade:
1 liter of water,
2 tbsp. Sahara,
1 tbsp. salt,
2 tbsp. 6% vinegar.
Preparation:
Place dill, celery, basil, a few cloves of garlic and half a hot pepper in each jar, place tomatoes in the jars, sprinkle them with the remaining cloves of garlic, and place a sprig of dill rolled into a ring on top of the tomatoes. For the marinade, boil water, add sugar and salt, boil for 1 minute, then add vinegar, pour the marinade over the tomatoes, let stand for 5 minutes and, after draining the marinade, boil it again. After this, pour boiling marinade over the tomatoes and roll up.
Tomatoes for the winter with horseradish in gooseberry juice “Barskie”
Ingredients:
4 kg tomatoes,
200 g horseradish root.
For the marinade:
2 liters of water,
600 g gooseberry juice,
200 g sugar,
60 g salt.
Preparation:
Wash the tomatoes and prick them from the stem side. Cut the horseradish root into slices. Place tomatoes and horseradish in jars. Dissolve sugar and salt in water, add gooseberry juice and bring the solution to a boil. Then fill it three times, and after the third can, roll it up.
Tomatoes marinated with herbs and vegetable oil “Mom’s recipe”
Ingredients:
tomatoes,
vegetable oil.
For the marinade:
3 liters of water,
7 tbsp Sahara,
3 tbsp. salt,
1 tbsp. 9% vinegar,
10 black peppercorns,
6 bay leaves,
1 head of garlic,
parsley and dill - to taste.
Preparation:
Peel the garlic, cut into slices and place it along with the herbs on the bottom of liter jars. Then place the tomatoes in the jars. For the marinade, add sugar and salt to the water, bring to a boil, add pepper and bay leaf to the solution and boil. Then add vinegar and pour the prepared marinade over the tomatoes. Then add 1 tbsp to each jar. vegetable oil, sterilize 1 liter jars for 10 minutes and roll up.
Tomatoes for the winter in beet brine “Summer Miracle”
Ingredients for a 3 liter jar:
tomatoes,
2 onions,
1 small beetroot,
1 small sour apple.
For the marinade:
1.5 liters of water,
150 g sugar,
1 tbsp. salt,
70 ml 9% vinegar.
Preparation:
Cut the apple into slices, the onion into rings, and the beets into slices. Place the chopped ingredients in a jar and then fill it with tomatoes. Pour boiling water over the contents of the jar and leave for 20 minutes. Then drain the water, add sugar and salt, bring to a boil and strain. Pour the finished marinade into a jar, add vinegar and roll up.
Tomatoes with garlic arrows
Ingredients for a 3 liter jar:
1.5 kg tomatoes,
300 g garlic arrows,
5 black peppercorns.
For the marinade (per 1 liter of water):
1 tbsp. salt,
100 ml 6% vinegar.
Preparation:
Wash garlic arrows, cut into small pieces (3-4 cm) and blanch for a few minutes. Then remove with a slotted spoon and transfer to a sterilized jar, add pepper and place tomatoes on top. Add salt to the water, bring to a boil and fill the contents of the jar with this solution, add vinegar and sterilize for 30 minutes. Then quickly roll up the lid of the jar.
Tomatoes with baked peppers for the winter “Delicious”
Ingredients:
1 kg small tomatoes,
700 g sweet pepper,
dill greens - to taste.
For the marinade:
1 liter of water,
2 tbsp. vegetable oil,
1 tbsp. dill seeds,
5 black peppercorns,
1 tbsp. salt,
1 tsp 70% vinegar.
Preparation:
Wrap the peppers in oiled foil and bake them in the oven, then peel and cut into slices. Cut the tomatoes crosswise, scald with boiling water and remove the skin. Place tomatoes and peppers in jars, topped with dill sprigs. Boil water with salt and spices, add vinegar and pour this marinade over the vegetables in jars. Sterilize the jars for 15 minutes, roll them up, then turn them upside down and wrap them until they cool completely.
Canned tomatoes with honey and garlic
Ingredients (calculation for 3 liter jars):
1.5-1.8 kg small firm tomatoes,
1 head of garlic,
3 dill umbrellas,
1.5 leaves of horseradish,
6 black currant leaves,
9 white peppercorns
2.5 liters of water,
6 tbsp. honey,
3 tbsp. salt.
Preparation:
Peel the garlic and cut lengthwise into slices. Cut off the tops of the tomatoes, make a cut in the center and stuff with garlic. Place horseradish, dill, currants and tomatoes in sterilized jars. Add pepper, cloves, honey, salt to the water and let it boil. Pour the prepared marinade over the tomatoes, cover with lids and leave for 5 minutes. Then pour the marinade back into the pan and boil. Do this procedure 3 times, then roll up the jars and turn them over until they cool completely.
Cherry tomatoes marinated with champignons
Ingredients:
250 g yellow cherry tomatoes,
300 g small champignons,
3 bay leaves,
1 bunch of dill,
1 pinch of black peas,
1 pinch grated nutmeg,
1 pinch of allspice,
1 pinch of barberry,
carnation,
vegetable oil,
50 ml white wine vinegar,
salt.
Preparation:
Peel the mushrooms, place them in a saucepan, cover with warm salted water, bring to a boil, then add white wine vinegar, a little vegetable oil, cloves, barberry, pepper and cook for 8 minutes. Then add the tomatoes and cook with them for 2 minutes, then add bay leaf, chopped dill and nutmeg, cover the pan with a lid and let stand for 5 minutes. Next, place the pan in cold water and, stirring gently until completely cooled, let stand for another 30 minutes. Place the tomatoes and champignons in sterilized jars and seal.
"Delicious flowers" from green tomatoes for the winter
Ingredients for four 3 liter jars:
green tomatoes,
red, green, yellow bell peppers,
carrot,
garlic.
For the marinade:
6 liters of water,
18 tbsp Sahara,
9 tbsp. salt,
200 ml 9% vinegar.
Preparation:
Wash the tomatoes and cut them crosswise, but not all the way. Place a piece of pepper, cloves of garlic, and carrot slices into the resulting cuts. Place the finished “flowers” in 3 liter jars, after placing greens and black peppercorns on the bottom of the jars. Fill the contents of the jars with boiling water twice, leaving for 10 minutes each time; on the third time, pour in the marinade and roll up.
Green tomatoes with walnuts
Ingredients:
1 kg green tomatoes,
100 g kernels walnut,
1 pod of red hot pepper,
4 cloves of garlic,
1 bunch of basil greens,
seasoning for vegetables - to taste,
2 tsp Sahara,
2 tsp salt,
1 tbsp. 9% vinegar.
Preparation:
Cut the tomatoes into slices, add salt and leave for 10 minutes. Finely chop hot pepper chop the garlic, chop the basil, soak the walnut kernels, if they are bitter, for 20 minutes in milk, then fry in a frying pan without oil. Combine pepper, garlic, basil, nuts, vegetable seasoning and sugar. Place the tomatoes in jars in layers, sprinkle each of them with the prepared mixture. Add vinegar to each jar, cover with lids and sterilize: 0.5 liter jars - 5 minutes, 1 liter jars - 10 minutes. Then roll up the jars, turn them upside down and leave until completely cool.
Sun-dried tomatoes with Provençal herbs “Aromatic”
Ingredients:
800 g small tomatoes,
200 ml vegetable oil,
1 tbsp. provencal herbs,
4-5 cloves of garlic,
1 tbsp. Sahara,
1.5 tbsp. salt.
Preparation:
Cut the tomatoes into quarters, use a spoon to scoop out all the liquid and seeds, and wipe with a paper towel to remove moisture. Next, place the tomato pieces on a baking sheet lined with parchment, sprinkle with salt, sugar, Provençal herbs and garlic cloves, cut into 4 pieces. Place the baking sheet on the top rack, turn the heat to low and leave with the door open for 1.5 hours. Then turn the baking sheet the other way and leave for another 30-40 minutes. When the time is up, fold sun-dried tomatoes into sterilized jars along with seasonings and garlic, fill with vegetable oil and close with a lid. Store in a cool place.
Green tomato jam with lemons and rum
Ingredients:
3 kg green tomatoes,
3 lemons,
2 kg sugar,
3 liters of water,
100 ml rum.
Preparation:
Take green fleshy tomatoes no larger than a walnut, wash them, cut into slices and remove the seeds. Then fill them in cold water, put on fire, bring to a boil and cook for 3 minutes, then drain in a colander and let cool. Boil a thick syrup from water and 1 kg of sugar, dip the tomatoes in it and cook for a few minutes, remove from the heat and leave for a day. The next day, drain the syrup, add the remaining sugar and sliced lemons along with the peel, put on fire and boil for 7 minutes. Then lower the tomatoes and cook until tender. When the jam has cooled, add rum, pour into jars and close with nylon lids.
Red tomato and plum jam
Ingredients:
1 kg tomatoes
3 kg plums,
2.8 kg sugar,
50 ml lemon juice.
Preparation:
Remove the pits from the plums. Peel the tomatoes, cut into slices and remove the seeds. Tomatoes, plums and lemon juice mix, put on fire and cook, stirring constantly, for several minutes. Then rub the resulting mass through a sieve, add sugar and cook for 45 minutes. Divide the jam into the jars and close the lids.
Here they are - tomatoes for the winter... What an incredible interweaving of aromas, tastes, subtle combinations in each of the recipes. Each product is a real “tomato symphony” with a touch of piquancy and uniqueness.
Happy preparations!
Larisa Shuftaykina
Do you love pickled tomatoes, but still don’t know which recipe is the best? Here you can finally make your choice. The recipes provided below have been tested several times and, if you follow all the tips, the preservation will be perfectly preserved, will not explode or become cloudy.
Marinated tomatoes without sterilization
If sterilization scares you or there is no way to do it, then this recipe is ideal for you. Tomatoes prepared this way are aromatic, spicy, and quite a bit spicy.
Ingredients for the twist:
- tomatoes - about a kilogram;
- bay leaves – 3 pcs.;
- dill (preferably umbrellas) - 4 pcs.;
- black and allspice peas – 5-8 pcs.;
- garlic cloves – 2-4 pcs.
Brine ingredients:
- sugar – 1-2 tbsp. l.;
- salt – 1-2 tbsp. l.;
- water – approximately 1.5-2 liters;
- vinegar 9% – 1-1.5 tbsp. l.
Cooking time – 35-40 minutes.
Preparation:
- Prepare your food. The tomatoes must be washed and left for about 30-50 minutes in a separate bowl filled with water at room temperature. The dill umbrellas also need to be washed and placed in water for 20-25 minutes.
- Since we make pickled tomatoes without sterilization, it is necessary to clean the jars with special care. To do this, use a hard sponge and soda. Next, scald the jar with boiling water and place it on a special lid over steam for a while.
- Place a small bowl of water on the fire and put it in tin lids for seaming.
- Place peppercorns, dill umbrellas, bay leaves, and garlic cloves on the bottom of the container.
- Next, fill the container. Lay out according to a certain technology - place large tomatoes on the bottom and small ones on top. It is advisable to lay them more tightly, but do not put too much pressure on them - this may cause them to burst.
- Pour boiling water over the tomatoes, then cover with a lid and leave to steam for 7-10 minutes.
If your tomatoes burst when pouring boiling water, it may be due to thin skins - try sorting them out in advance, choosing denser ones. The “cream” variety is perfect for preservation.
- Drain the water from the jars into a separate pan. For convenience, purchase a special lid with holes or, alternatively, make it yourself.
- Add sugar, salt and vinegar to the drained water from the jars. Place on high heat. Stir until they are completely dissolved.
- Pour the prepared marinade into the tomatoes and screw tightly with metal lids using a special device.
- Finally, place the jars on the lid and cover tightly with a blanket. So, they need to be left alone for 5-7 hours or until they are completely cooled.
Preservation must be kept in a dry, cool area.
Pickled tomatoes in liter jars
Undoubtedly, the most reliable and familiar recipe for many peoples remains the classic method.
Ingredients for the twist:
- tomatoes (thick ones are best) – 1-3 kg;
- onion - 1 pc.;
- parsley – 1 bunch;
- garlic – 2 cloves;
- allspice and black pepper – 7-9 peas each;
- bay leaf – 1-3 pcs.
Ingredients for marinade:
- sugar – 3 tbsp. l.;
- salt – 1 tbsp. l.;
- water – 1 l;
- vinegar 9% - 50-80 ml;
- bay leaf – 2 pcs.;
- black peppercorns - 2-3 peas.
Cooking time – 1 hour.
Preparation:
- First of all, sterilize the containers for preservation. Since the jars are small in size, this can be done using the oven. Place in an unheated oven and turn on 200 degrees. After 20-25 minutes they can be removed. The lids can simply be boiled in water.
- Next, cut the onion into rings and throw it into a container, add a sprig of parsley, a bay leaf and a couple of peppercorns and a clove of garlic.
- Sort through the tomatoes. Ideally, you should leave the ripest ones, without any defects and not with thin skin. After this, place them tightly in the jar. You can add onions again on top. Douse hot water and leave to warm up.
To prevent the jar from bursting when you first pour in boiling water, pour boiling water into the center of the tomatoes.
- Pour water into a separate bowl. You can calculate how much water is required in a 2:1 ratio. Let's say you have 6 filled jars, then you need 3 liters of marinade. Now add sugar, vinegar, salt, bay leaf, a couple of peppercorns to the water and bring to a boil. Drain the water from the jars and replace it with brine.
- After this, sterilize: fill a deep saucepan with water and leave to boil. Place the jars in it. It is important that the marinade and boiling water are at the same temperature. After bubbles appear, wait 3-4 minutes and remove the jars.
- Now you can do the seaming. Finally, place bottom up and cover with a thin blanket until cool.
Pickled cherry tomatoes
You can use absolutely any variety of cherry in this recipe. Sometimes you may encounter a situation where it is quite problematic to find such tomatoes; in this case, you can only use completely ordinary ones. small size. The preservation turns out aromatic, has a special taste, rich consistency and can decorate any table.
Ingredients for the twist:
- tomatoes – 300-400 g;
- bay leaf – 4 pcs.;
- dill umbrellas - 2 pcs.;
- black peppercorns – 3 pcs.;
- garlic – 2 cloves.
Ingredients for marinade:
- sugar – 2 tbsp. l.;
- salt – 1.5 tbsp. l.;
- water – 800 ml;
- 9% vinegar – 4 tsp;
- bay leaf – 3 pcs.
Cooking time – 35 minutes.
Preparation:
- First, put water on the stove to boil the lids. It is imperative to sterilize the jars. Then place bay leaf, pepper, garlic clove, and dill on the bottom of the container.
- Place clean, pre-washed tomatoes into a container. It is advisable to stack them closer to each other. If desired, you can put some more greenery in the place that remains.
- Pour boiling water into the tomatoes and do not touch for 5-12 minutes, covering with a lid.
To prevent tomatoes from bursting when pouring boiling water over them, you can pierce them with a toothpick near the stalk a couple of times.
- Drain the water from the jars into another container. Add salt, sugar, bay leaf into it and bring to a boil. Add vinegar.
- Pour the resulting brine back into the container up to the neck. The main thing is not to pour boiling water, because of this the glass may not withstand it and crack.
- Now you can roll up the jars and place them upside down. If all steps are followed correctly, there should be no leaks. Throw on a warm cloth and leave until completely cool. Store in a non-humid place with low temperature.
Marinated tomatoes with citric acid
Not everyone likes vegetables that taste like vinegar. For some, it is contraindicated due to health problems. You shouldn’t give up pickled tomatoes because of this problem. After all, you can prepare preservation with the addition of citric acid. It will turn out not clogged with vinegar, with sweet and sour taste and, of course, very fragrant.
Ingredients for the twist:
- dense tomatoes – 300-400 g;
- bay leaf – 4 pcs.;
- dill umbrellas - 5 pcs.;
- black peppercorns – 4 pcs.;
- garlic – 3-6 cloves;
- horseradish leaf – 1 pc.;
- black currant leaf – 2-4 pcs.
Ingredients for marinade:
- sugar – 3 tbsp. l.;
- salt – 1.5 tbsp. l.;
- water – 1 l;
- citric acid – 1 tsp.
Cooking time – 55 minutes.
Preparation:
- Prepare all the listed products for further processing.
- Next, place the containers and lids to sterilize. Now place all the herbs, garlic and black peppercorns at the bottom of the jars.
- We advise you to sort out the tomatoes. The most ripe, dense and without defects will be best choice for conservation. Next, compact the jars.
Sometimes it happens that the jars are already full, and a few tomatoes are left lying around, in this case, shake the container and a little more space will appear.
- Now pour boiling water into them, wrap them in a warm towel and leave to evaporate for about 10-20 minutes.
- To prepare the brine, combine sugar, salt, citric acid and fill the resulting mixture with water. Leave on the fire for literally 2-5 minutes until it boils.
- The water in the jars will no longer be needed - drain it. After this, pour the boiled marinade, but it is important to do this before the jars have time to cool.
- Do the rolling immediately. Turn them over and wrap them in a warm blanket for about a day. Keep away from sunlight.
As you can see, all the presented recipes for pickled tomatoes are quite simple to prepare. Add a little creativity to the arrangement of tomatoes, and the preservation will not only be tasty, but will also please the eye with its appearance. Now all that remains is to wait until winter to try the prepared masterpieces.
Pickled tomatoes for the winter are a classic among all preserves. They are easy to prepare, eat quickly, and perfectly complement both a regular dinner and festive feast. Taste cold winter fragrant juicy tomatoes are one of the most desired pleasures. Marinated tomatoes for the winter are good not only as an independent snack, but can also act as an addition to other dishes - for example, they can be added when preparing fried soup, pizza, lagman, solyanka or pickle.
Choose whole, firm tomatoes without dents or any signs of damage for canning. It is best if these are fleshy tomatoes with thick skin - in this case, the vegetables will not be damaged during heat treatment and will retain their shape when cooked. long-term storage. The degree of ripeness of tomatoes can be any, but it is better to choose a size such that the tomatoes fit into the jar. If you are using large tomatoes, they will need to be cut into pieces. The selected fruits should be rinsed well under cold water, the stalks should be removed and a puncture should be made in this place with a toothpick or a needle - thanks to this trick, the skin of the tomatoes will not crack when boiling water is poured in.
Herbs and spices play an important role when canning tomatoes. They are the ones who allow you to get the very flavor that makes pickled tomatoes so appetizing and desirable. Classic spices for pickling tomatoes are bay leaf, black peppercorns, allspice, cloves and coriander. As for aromatic herbs and plants, the best companions for tomatoes are garlic, dill, parsley, horseradish, celery, basil, tarragon and currant leaves. To improve the taste of tomatoes, you can also add onions, bell peppers, apples, chili peppers, dill seeds, cumin, star anise and cardamom to the preparations. The variations are endless - it all depends on your personal preferences and the tastes of your family.
Do not forget about the cleanliness of the jars - they should be washed with soda and sterilized after thorough rinsing. Large jars need to be steamed by placing them on top of a boiling, uncovered kettle or pan of boiling water, while quart jars can be baked in the oven or boiled with water in the microwave. Also rinse the lids and boil for 3-5 minutes. If you are wondering how many tomatoes can fit in jars? different sizes, then - depending on the shape and size of the tomatoes - a three-liter jar contains about 2 kg of tomatoes, a two-liter jar contains about 1.2 kg, and a liter jar contains 500-600 g.
As for the marinade, its quantity is approximately half the volume of the jar used. Don't forget to add a small amount of water (about one glass) in reserve. To calculate the amount of water required for the marinade more accurately, pour cold water into the jars with the tomatoes placed in them, and then, one by one, closing the jars with nylon lids, pour the water into the pan, adding salt, sugar and spices. The marinade with which the tomatoes are poured should reach the very edge of the jars so that the amount of air remaining inside is minimal. Vinegar essence should be added immediately before wrapping the jar. Don't overdo it with vinegar, as it can ruin the flavor of the tomatoes. Tomatoes can be canned with or without sterilization by double or triple filling with marinade. In the latter case the rules sanitization must be observed more carefully.
That's all the basic rules and tips that will help you prepare delicious pickled tomatoes for the winter with a minimum of effort and loss. Let's not hesitate while ripe tomatoes are still in abundance on our tables and personal plots, and let's quickly head to the kitchen!
Ingredients:
For a 1 liter jar:
500-600 g tomatoes.
For 1 liter of marinade:
50 g salt,
25 g sugar,
5-6 peas of allspice,
5-6 black peppercorns,
3 tablespoons 9% vinegar,
2-3 cloves of garlic,
2-3 bay leaves.
Preparation:
Remove the stems from washed tomatoes and prick the fruits with a toothpick. Place peeled garlic cloves, bay leaves and pepper into sterilized jars. Pack the prepared tomatoes tightly into the jars. Pour boiling water and cover with sterilized lids. After 10-15 minutes, drain the water from the cans into a saucepan and bring to a boil, after adding salt and sugar. Add vinegar and pour marinade over tomatoes. Roll up the jars with lids, turn them upside down and leave until completely cool, wrapping the jars in a blanket.
Tomatoes marinated with onions and herbs
Ingredients:
For five liter cans:
2-3 kg of tomatoes,
1 large onion,
1 glass of 9% vinegar,
1 bunch of dill,
1 bunch of parsley,
1 head of garlic,
15 tablespoons of vegetable oil,
5 peas of allspice,
5 black peppercorns,
7 tablespoons sugar,
3 tablespoons salt,
3 liters of water.
Preparation:
Place chopped herbs and peeled garlic cloves into each jar. Pour 3 tablespoons of vegetable oil into each jar. Add prepared tomatoes and sliced onions, repeating layers until jars are completely filled. Pour water into the pan, add sugar, salt, pepper and bay leaf. When the water boils, pour in the vinegar and remove the pan from the stove. Heat the marinade to a temperature of 70-80 degrees and pour it over the tomatoes. Sterilize the jars for 15 minutes, covering them with lids, then roll up the jars and turn them upside down, allowing them to cool.
Marinated tomatoes with garlic
Ingredients:
For one 3 liter can:
1.5-2 kg of tomatoes,
15 cloves of garlic,
3 tablespoons sugar,
1 tablespoon salt,
1 teaspoon 9% vinegar,
1.5 liters of water.
Preparation:
Wash the tomatoes, remove the stem and prick with a toothpick. Add peeled garlic cloves to the jars and pack the tomatoes tightly to the very top. Bring the water in the pan to a boil and pour into the jars. Cover with lids, after 5 minutes drain the water back into the pan, add sugar and salt, bring to a boil. Add vinegar and pour marinade over tomatoes. Roll up the jars with lids, turn them upside down and cool, wrapping them in a blanket.
Marinated tomatoes “Aromatic”
Ingredients:
For one liter jar:
500-600 g tomatoes,
1 small onion
2 cloves of garlic,
3-4 tablespoons of 5% vinegar,
3 black peppercorns,
3 peas of allspice,
3 buds of cloves,
2-3 sprigs of dill,
basil and tarragon to taste,
a pinch of dill seeds.
For the marinade (per 1 liter of water):
2 tablespoons salt,
1 tablespoon sugar.
Preparation:
Add vinegar and spices to each jar. Place the tomatoes, distributing the chopped herbs and onion cut into rings between the fruits. Pour water into the pan, add salt and sugar, stir and bring to a boil. Pour the marinade over the tomatoes and cover with lids. Sterilize in boiling water for about 10 minutes. The water should reach the hangers of the jars. After sterilization, screw the lids on the jars, turn them over, wrap them and let cool.
Sweet marinated tomatoes with bell peppers
Ingredients:
For one 3 liter jar:
2 kg tomatoes,
1 bell pepper.
For the marinade:
1.5-1.6 liters of water,
150 g sugar,
60 g salt,
2 tablespoons of 9% vinegar.
Preparation:
Fill sterilized jars with tomatoes, distributing bell peppers, seeded and cut into pieces, between them. Boil water and pour it over the tomatoes in the jars, cover with lids and leave for a quarter of an hour. Pour the water into a saucepan, add salt and sugar, and bring to a boil. Add vinegar and pour marinade into jars. Seal the jars with lids, turn them upside down and leave to cool, covered with a blanket.
Tomatoes marinated with honey and horseradish
Ingredients:
For three 3 liter jars:
2 kg tomatoes,
180 g liquid honey,
2 heads of garlic,
60 ml 9% vinegar,
60 g salt,
3 medium sized horseradish leaves
2 black currant leaves,
3 sprigs of dill,
5-6 peas of allspice,
2-3 buds of cloves,
3 liters of water.
Preparation:
Place washed horseradish leaves, currant leaves and dill on the bottom of the jars. Cut off the tops of the tomatoes (at the stem) and press the peeled garlic cloves into the pulp. Divide the tomatoes into jars. Pour water into the pan, add honey, salt and spices. Boil, stirring, add vinegar and pour hot marinade by banks. Cover the jars with lids and leave for 20 minutes. After this, pour the marinade into a saucepan using a special lid with holes and bring the liquid to a boil again. Pour the marinade over the tomatoes again, and after 20 minutes, roll up the lids on the jars. Turn the jars upside down, cover with a blanket and let cool.
Pickled tomatoes for the winter - simple, but always loved and always in different ways delicious snack, which you want to eat again and again. Try closing at least a couple of jars of tomatoes and see for yourself. Good luck with your preparations!
For several years now, the harvest from the dacha has not been wasted and is perfectly replenishing supplies. Pickled tomatoes are preserved in jars for the winter and are a delight later on holidays and on weekdays. Today I will share with you different, but definitely proven and good recipes tomato preparations.
At first glance, it may seem that pickled tomatoes are some kind of difficult dish to prepare, which an inexperienced housewife cannot handle. But I assure you, everything is as simple as shelling pears. The main thing is to remember the basic rules and proportions of recipes, and then you can even improvise. Like many housewives, you can add different spices, herbs to taste and experiment with varieties of tomatoes.
The most best time for preparing pickled tomatoes, this is when it is easy to buy them in large quantities and at a low price, that is, during the harvest season. Or use those that you grew yourself in beds and greenhouses.
Marinated tomatoes in jars are good, both large and small, cream and even cherry tomatoes. Almost any variety of tomato can be pickled well.
Delicious pickled tomatoes for the winter with herbs - a simple step-by-step recipe
I tried to pickle tomatoes according to different recipes and was convinced that the ideal proportions of salt and sugar are always different for everyone, so you may have to finish more than one batch before you find your favorite option. Some people like sweet pickled tomatoes, others put more salt than sugar and like salty-sour ones. Vinegar adds its own pronounced sourness, but do not forget that tomatoes themselves contain a large amount of acid.
What characterizes this recipe is that the sweetness and saltiness are balanced, and the flavor is very rich thanks to the different leaves and herbs.
For aromatic pickled tomatoes you will need:
- tomatoes - from 2 kg,
- fresh parsley - 2-3 sprigs per jar,
- dill root, optional
- celery,
- black currant leaves - 2-4 leaves per jar,
- cherry leaves - 2-4 leaves per jar,
- bay leaf - 2 leaves per jar,
- black peppercorns - 5 peas per jar,
- allspice peas - 5 peas per jar,
- salt,
- sugar,
- 9% vinegar.
Preparation:
1. Prepare the tomatoes, wash them thoroughly. They must be whole, without damaged skin, without green barrels and butts. About the same size, but that doesn't matter.
To make tomatoes marinate better, regardless of the thickness of the skin, take a toothpick and make several punctures near the stalk itself. These small holes will allow the marinade to penetrate.
2. Wash with baking soda banks. Then sterilize them on the stove or in the oven. You can also sterilize in microwave oven. Don't forget to sterilize the lids, too, in boiling water. Can't be microwaved as they are metal.
Choose the size of the jars yourself; large ones are more suitable for large tomatoes. But keep in mind that open jar with pickled tomatoes will have to be stored in the refrigerator.
3. Rinse the greens thoroughly and place them in jars. The proportions of greens in jars are approximately the following. For each liter of jar volume you will get 1-2 branches of parsley, 2 cherry leaves, 2 currant leaves, 4-5 peppercorns, 1 bay leaf.
If you are using 2 or 3 liter jars, increase the number of leaves inside each jar proportionally.
4. Place tomatoes in each jar. Do this as tightly as possible. Save smaller tomatoes for later to make it easier to fit into a narrowed jar or to fill the gaps between larger tomatoes.
5. Now we will measure how much marinade we need to prepare for our tomatoes. For this I use the wonderful know-how of my grandmother.
To know exactly how much water you need, fill hot water in a jar with tomatoes. You can simply boil a kettle for this. Fill the jars to the very rim, so you get the required amount of marinade.
After this, let them stand for 10 minutes. This will sterilize the tomatoes and herbs.
6. Now drain the water from the cans, but not into the sink, but into a separate pan. At the same time, the most best way To measure the resulting volume of water, use a measuring jug or a liter empty jar (necessarily sterile). This way you will find out how many liters of marinade you can pour into jars of pickled tomatoes and there will be no excess left. And certainly there will be no shortage. Marinated tomatoes will also be optimized in terms of economy.
7. After measuring, you should have a certain amount of water in the pan, from which we will prepare the marinade. Add salt and sugar to the water in this proportion per liter of water: 1 tablespoon of salt and 2 tablespoons of sugar.
Stir it all and bring to a boil on the stove. As soon as it boils, remove and add vinegar in a proportion of 100 ml per liter of water (this is approximately 6-7 tablespoons).
Vinegar is usually added to hot marinade at the very end of its preparation, or even directly into the jars. Vinegar should not boil, as this will lose its properties.
8. Pour the prepared hot marinade over the tomatoes in the jars. The liquid should reach the very edge of the jar. Immediately close the lid and roll up. Or screw it on if you have screw caps.
After this, turn the jars over and place them on the lid. Check the tightness; if the jar around the lid does not get wet from the seeping brine, then it can be wrapped in a blanket and left to cool for about a day. After this, the pickled tomatoes in jars for the winter must be left to ripen. When ready, they will be very tasty and aromatic.
Marinated sweet tomatoes in jars without greens
I like to marinate good fleshy plum-shaped tomatoes without greens. There is something particularly attractive about the fact that pickled tomatoes retain only their own taste. It's very delicious vegetable, or rather a berry. After all, everyone has long known that from a botanical point of view, a tomato is not a vegetable at all. But we will leave the theory for scientists, let them argue further. And we will study recipes on how to pickle tomatoes for the winter without delving into what type they belong to.
You can use any tomatoes that are available to you or that you have grown on your own plot. Prepare jars of the required volume. Everyone likes to use different ones, but most often these are liter or three-liter ones. Depends on how many people will eat the tomatoes and where they will be stored. And of course, purchase or find special canning lids. Both thin and screw-on lids are suitable for pickled tomatoes. The main thing is good sterilization.
For sweet pickled tomatoes you will need:
- small tomatoes - from 2 kg,
- salt - 5 teaspoons (per 1 l),
- sugar - 5 tablespoons (per 1 l),
- black peppercorns - 0.5 teaspoon (per 1 l),
- vinegar 9% - 100 ml (per 1 l).
Preparation:
1. Thoroughly sterilize the pickling jars. Also boil the lids in saucepans with water. Five minutes of boiling on the stove will be enough.
2. Wash the tomatoes, poke holes near the stem with a toothpick. This is necessary so that the marinade gets under the skin of the tomato and so that it does not burst, but remains intact for the entire shelf life.
Place the tomatoes in jars.
3. Boil water in a kettle and completely fill the tomatoes in the jar with boiling water. Pay attention to how much water was poured out of the kettle. This can be easily determined by the scale of the kettle itself. This way we will know the correct amount of salt and sugar for the volume of water used.
Cover the jars with tomatoes and leave for 10-15 minutes.
4. After 10 minutes, carefully drain the water from the jars into the pan. This will be the marinade. Add salt and sugar to the water according to the proportions. A liter of water requires 5 teaspoons of salt and 5 tablespoons of sugar. This will make the pickled tomatoes sweet.
To calculate how much salt or sugar you need, take a calculator or phone. If you got, for example, 1.5 liters of water, then the calculations will be as follows: 5 (spoons) x 1.5 (liters) = 7.5 (spoons). A total of seven and a half spoons (tablespoons of sugar and teaspoons of salt) per one and a half liters of water. Substitute the volume of liquid from the cans into this formula and add salt and sugar according to the result.
5. Add pepper to the water and boil it. Mix the sugar and salt thoroughly. As soon as you turn it off, pour the vinegar into the pan.
To know the exact amount, use a similar formula: 100 (ml vinegar) x 1.5 (liters) = 150 (ml vinegar).
If you don’t have a measuring cup on hand, then a regular 50 gram vodka shot glass will help you. For a liter of water you get 2 shots.
6. After this, immediately pour the hot marinade into the jars with the tomatoes. Close the lids immediately, not allowing them to cool. Then, turn the jars upside down and cover them with a blanket. Now they must cool down in this form, this may take 12 hours or more. Can be left overnight.
When you turn the jars over, check to see if the marinade is leaking out through the lids!
Marinated tomatoes according to this recipe turn out very sweet and tender with a vinegary sourness. Usually guests and household members cannot even be pulled away from this delicacy by the ears. Feel free to place this treat on festive table as a snack.
Bon appetit!
Marinated tomatoes with garlic “In the Snow”
This interesting recipe I found it by accident, but immediately became very interested because of the original appearance jars of pickled tomatoes. They reminded me of the beautiful souvenir balls with snow inside that people like to give as gifts. New Year. Only here, instead of snow, garlic is used, which envelops the tomatoes in soft white flakes. It looks a lot like a fluffy snowball. And it tasted simply amazing. After all, marinades go well with garlic.
Recipe for pickled tomatoes with carrot tops
This recipe created a real boom a few years ago; everyone was just looking for and trying pickled tomatoes with carrot tops. For a long time Few could boast of having tried such tomatoes with very unusual greens. Everyone is accustomed to the fact that carrot tops are unnecessary “tops” of a tasty and healthy root vegetable. But few people suspected that vitamins and useful substances there is almost as much in the tops as in the carrots themselves. And it gives an unforgettable and incomparable taste. It is precisely because of its richness and uniqueness that no more spices are added to pickled tomatoes with carrot tops. Some may think that this is not enough, but believe me, it is not. The tomatoes will turn out unforgettably tasty, and even the remaining marinade can be drunk with great pleasure.
To prepare you will need:
- fresh medium-sized tomatoes - from 2 kg,
- carrot tops - 2 sprigs per 1 liter of jar volume,
- sugar - 4 tablespoons per 1 liter of marinade,
- salt - 2 level tablespoons per 1 liter of marinade,
- vinegar 9% - 3 tablespoons per 1 liter of marinade.
Preparation:
1. Wash the tomatoes and sterilize the pickling jars. Some recipes say that there is no need to sterilize the jars, but I do not neglect this action, because a completely thrown away large jar of exploded or fermented tomatoes is not worth the 10 minutes spent on sterilization.
Boil the lids.
2. Pack the tomatoes tightly into the jar. Add twigs as you go carrot tops so that they end up between the tomatoes and along the walls of the jars. It is best to take large tops from large, mature carrots; they will have a brighter and more pronounced taste. Large sprigs of tops can be cut into pieces if you are using small jars.
3. Boil water in a saucepan or kettle and then pour it into the jars of tomatoes. Leave them for 15 minutes, covered.
If you have sterilized the jars and lids, and the water is boiling, then it is enough to pour water into the jars once. Then a marinade is prepared from the same water.
4. Drain the water from the jars after 15 minutes into the pan and heat again.
Add sugar and salt to the water. Before doing this, calculate the required number. In the recipe just above, I have already shown a formula that makes it easy to find out how much salt and sugar you need to take for the amount of water you get. The essence of it is to take the amount per 1 liter from the list of ingredients at the beginning and multiply by the volume of liquid in liters.
5. Dissolve salt and sugar in water, let it boil and remove from heat. Then add vinegar.
6. Pour the prepared, very hot marinade over the tomatoes in the jars to the very top edge. The less air remains under the lid, the better the marinated tomatoes will be preserved and the less chance of bacteria entering.
7. Screw or roll up the lids on the tomato jars. Turn it over and check if the lid is leaking. There may be unevenness and defects in the lids, which cause their tightness to be lost.
If the jar does leak, the lid must be replaced immediately. To do this, I usually sterilize one more spare lid than I have jars.
8. Wrap the cans of tomatoes in a thick towel or blanket and leave to cool for a day. After this, they can be put away for storage.
Tomatoes marinated in jars for the winter are stored quite reliably both in the cupboard and in the cellar. But you shouldn’t open them earlier than three months, since the marinating process will continue all this time and the taste will only develop in winter.
This and many other recipes tell you how to cook delicious marinated tomatoes in jars, but it’s simply impossible to cover all the options. Therefore, I am sharing only a few of them that I was able to verify from my own experience.
Try it too, experiment, change spices and herbs and you will definitely find your favorite recipe for pickling tomatoes.
Tomato for the winter is a universal preparation that is suitable for large quantity dishes. acquires a completely different taste if fried instead tomato paste use homemade tomato. Cook or, pour in tomato and that’s it! No additional spices or magic ingredients are needed anymore.
The recipe is very simple, what I like is that there are no exact proportions. Add salt and sugar to your taste. And most importantly, no vinegar!
How to close a tomato for the winter
Products:
- Tomatoes
- Sugar
- Spices as desired
Preparation:
We take ripe tomatoes; unripe ones are not suitable here. The quantity, as they say, is all “by eye”. Whether you have 5 or 10 kg of tomatoes, it doesn’t matter.
We wash the tomatoes well, if there are spoiled places somewhere, cut them off, and also remove the stalk. We pass it through a meat grinder or blender, pour everything into a large saucepan and put it on the stove.
Cook for 20 minutes, periodically removing the foam. Add salt and sugar 5 minutes before the end. I don’t add any spices, and without them I get a delicious tomato.
We will sterilize the jars with steam, 10 minutes will be enough for a liter jar, 15 minutes for a three-liter jar. Pour boiling water over the lids.
Pour the tomato into jars and roll up. Turn the jars over and cover with a blanket. Let them sit until they cool down. Well, after that, we put it in the pantry.
Some useful tips. If you are not satisfied with the thickness of the tomato after 20 minutes of cooking, then increase the time. Instead of 20 minutes, 30 or 40.
Another way. Remove the tomato from the heat and let it sit, carefully remove the liquid and boil for another 10 minutes.
There is nothing difficult about preparing homemade tomatoes, but they will come in handy in the winter more than once. And the dishes turn out much tastier and richer.
