How to prepare delicious tomatoes for the winter. Golden tomato recipes for winter preparations

There are many recipes that can be used to prepare delicious tomatoes for the winter.

I have already mentioned that this wonderful vegetable, like any other, contains many useful substances and that they can be consumed not only fresh, but they perfectly retain all vitamins after heat treatment and salting. You can harvest the whole thing, make it not only from ripe, but also unripe fruits, and you’ll lick your fingers how delicious they turn out

Tomato preparations on our winter table will add another bright color and a delicious dish that will simply lick your fingers.

Tomatoes for the winter with carrot tops, recipe for 1 liter jar

We will need:

• Red tomatoes, how many will go in
• Fresh carrot tops

For marinade per 1 liter of water:

• 1 heaped tablespoon of salt
• 4 heaped tablespoons sugar
• 0.5 teaspoon acetic acid 70%

Preparation:

Wash the tomatoes and carrot tops well and dry them

Place the tops on the bottom of a sterilized 1 liter jar.

Use a toothpick to make several punctures in the stem of the tomato.

We lay them out as much as will fit in the jar.

Bring water to a boil in a saucepan and pour in the mixture

Cover with sterilized lids and leave for 8-10 minutes.

Prepare the marinade, for this we put a pan of water on the fire, add salt, sugar and bring to a boil

Drain the water from the jars through cheesecloth or a special lid.

Fill the jars with boiling marinade

Roll up the lids and shake a little, turn over, wrap in a warm cloth and leave until completely cool.

Tomatoes marinated for the winter with raspberry leaves without sterilization

Ingredients per 3 liter jar:

• 2 kg medium tomatoes
• 3 raspberry leaves
• 4 cloves garlic
• 2 tablespoons salt
• 5 tablespoons sugar
• 1.5 tablespoons vinegar 9%

Preparation:

1. Place well-washed and dried raspberry leaves on the bottom of a sterilized jar.
2. Add garlic, previously peeled
3. Place the tomatoes
4. Fill the jars with boiling water, cover with a sterilized lid and pour it back into the pan after 20 minutes.
5. Add salt, sugar and put on fire, bring to a boil and pour in vinegar
6. Carefully pour the marinade into jars
7. Immediately roll up the lids, turn over and wrap, let cool

Pickled tomatoes for the winter, recipe with citric acid for a 3 liter jar

Ingredients for two 3 liter jars:

• 4 kg tomato
• 200 gr. Sahara
• 100 gr. salt
• 2 teaspoons citric acid, 1 spoon per jar
• 6 bay leaves
• 10 allspice peas
• 4 cloves garlic
• Parsley
• Dill greens
• 2 sweet peppers

Preparation:

Place bay leaf, chopped garlic, and peppercorns into sterilized jars.

Place the tomatoes, starting with the larger ones.

Having laid them out to the middle of the jar, add a sprig of dill and 3 sprigs of parsley

Remove seeds from pepper and cut into four parts

Add it at the very top of the jar

Fill with boiling water and cover with sterilized lids and let stand for 20 minutes.

Pour the water from the cans into a saucepan and put it on fire.

Add sugar, salt, bring to a boil, stirring

Pour in citric acid

Pour boiling marinade

Roll up the lids, turn them over, cover with a warm cloth and leave until completely cool.

Tomatoes “Slices” - mother’s recipe for the winter

Required per 3 liters of water:

• 1 cup sugar
• 3 tablespoons salt
• Cloves to taste
• Black peppercorns to taste
• Bay leaf to taste
• 1 tablespoon vinegar 70%

Preparation:

1. Wash the tomatoes, cut into slices
2. Pour water into a saucepan, bring to a boil
3. Add salt, sugar, cloves, pepper, bay leaf, vinegar
4. Place tomato slices in sterilized jars
5. Pour boiling brine, cover with sterilized lids
6. Line the bottom of a large container with a towel and place the jars
7. Pour water and put on fire, sterilize 1 liter jar - 15 minutes
8. Roll up the jars, turn them over, wrap them in a warm cloth and leave until they cool completely.

Recipe for preparing tomatoes with almost no salt and sterilization

Necessary:

• 5 liter bucket of red tomatoes (yield 3 liters)
• 0.5 teaspoon salt
• A pinch of hot red pepper
• 2 bay leaves
• 7 allspice peas
• 100 gr. Sahara

Preparation:

Wash the tomatoes, dry them, chop them coarsely, place them in an enamel bowl

Add salt, sugar, peppers, bay leaf

Place on the fire, bring to a boil, stirring

Place in sterilized jars and seal with sterilized lids

Place the jars on their sides and leave until completely cool.

Delicious tomatoes for the winter, recipe with garlic for 1 liter jar

Based on 1 liter jar:

• Red tomatoes
• A handful of garlic cloves

To fill 1 liter of water:

• 3 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon vinegar 9%

Preparation:

1. Wash the tomatoes, dry them, cut them into four parts
2. Place tightly in sterilized jars, sprinkle with garlic cloves
3. Put water on fire, add salt, sugar, vinegar, bring to a boil
4. Fill the jars with boiling strained filling and cover with sterilized lids.
5. In a large container with boiling water, first line the bottom with a towel, place the jars
6. Sterilize for 10 minutes, roll up, wrap in a warm cloth, turn over and leave to cool

Recipe for preparing tomatoes for the winter with gelatin

• 500-600 grams of tomatoes
• 2 onions
• 1 bunch of dill
• 10 black peppercorns
• 1/2 liter of water
• 1 table. lie Sahara
• 1 table. lie salt
• 3 table. lie vinegar 9%
• 1.5 table. lie gelatin

Preparation:

Wash the tomatoes and cut them into two parts

Cut the onion into thin rings

Place two sprigs of dill and two peppercorns on the bottom of a sterilized jar.

Add a layer of onions

Place a layer of tomatoes, cut side down, alternating with onions until the entire jar is full.

Pour gelatin with a small amount of water, stir and leave to swell.

Pour water into the pan, add sugar, salt, stir

Place the pan on the fire and bring to a boil

Add gelatin to the marinade, stir until completely dissolved

Add vinegar and remove from heat

Pour hot marinade into the preparations

Place the jars in a large container, line the bottom with a towel, and cover with sterilized lids.

Pour water into a container and put on fire, bring to a boil, from the moment of boiling, sterilize for 10 minutes

Screw the lids on tightly, turn them over and leave until completely cool.

Before using, place the jar of tomatoes in the refrigerator for 30 minutes.

Tomatoes for the winter in their own juice without sterilization, the recipe is to die for

• 1 liter of tomato juice
• Salt 1 table. lie
• Sugar 1 table. lie

Preparation:

Large tomatoes go through a juicer

Place the tomato juice on the fire and bring to a boil

Place medium sized tomatoes in a sterilized jar.

Add cloves, coriander, 1 bay leaf to taste

Fill with boiling water, cover with a sterilized lid and drain after 20 minutes.

Add salt and sugar to the juice and stir until completely dissolved.

Fill the jar with boiling tomato juice

Roll up the lid, turn it over, wrap it in a warm cloth and leave until completely cool.

How to cook tomatoes for the winter in Korean

• 1 kg tomatoes
• 2 sweet peppers
• 4-5 teeth garlic
• 1 hot pepper
• 1 table. lie salt
• 2 table. lie Sahara
• 50 ml sunflower oil
• 2 table. lie vinegar 9%
• greenery

Preparation:

1. Wash the greens and chop finely
2. Wash the peppers, remove seeds, peel the garlic and grind everything in a blender
3. Mix everything
4. Add salt, vinegar, oil, sugar
5. Wash the tomatoes, cut in half
6. Place a layer of tomatoes in a sterilized jar
7. Place a layer of dressing on top of them.
8. So we alternate tomatoes with dressing until the jar is full
9. Cover with a sterilized lid, turn over and leave in the refrigerator for 8 hours, up to 1 day
10. Store such preparations only in the refrigerator

Delicious winter tomatoes with mustard, garlic and horseradish

• 2 kg tomatoes
• 10 black peppercorns
• 7 allspice peas
• 6 bay leaves
• 6 teeth garlic
• 4 sprigs of dill
• 3 small leaves of horseradish
• 2 table. lie mustard powder
• 2 red chili peppers
• 2 liters of water
• 1.5 table. lie Sahara
• 60 grams of coarse salt

Preparation:

1. Wash greens and dry
2. Remove seeds from chili peppers and cut into two parts
3. Place peppers, bay leaves, garlic, and herbs in a sterilized jar.
4. Then lay out the tomatoes more densely, not reaching the neck 2 cm
5. Bring water to a boil, add salt, sugar, boil for 3 minutes and let cool
6. Pour mustard powder and pour marinade not to the edge
7. Place the jar in a bowl of water on the fire and add vinegar
8. Cover the neck completely with sterile gauze.
9. The gauze will get wet under the influence of steam, lower the edges of the gauze into a jar and sprinkle with mustard
10. Place the rest of the brine in the refrigerator
11. The tomatoes are infused for 7-10 days, after that, open the gauze slightly and pour in the remaining brine
12. Remove the gauze, cover the jar with polyethylene and close with a sterilized lid
13. Place the jar in a cool place for 30-40 days

Sweet pickled tomatoes for the winter video recipe

Share your favorite recipes with your loved ones and friends. If you have interesting recipes for preparing tomatoes, you can share them with readers in the comments

I look forward to seeing you again on my pages.

Tomatoes in any form are always a treat on the table. Nature has endowed them with a pleasant shape, bright, cheerful color, excellent texture, freshness and, of course, excellent taste. Tomatoes are good both on their own and as part of complex dishes, such as salads and stews. And during a winter meal, tomatoes always remind you of summer. Everyone loves them - both family and guests. And therefore, it is rare that a housewife denies herself the pleasure, during the season, when there are a lot of vegetables, to cook something from tomatoes for future use.

At home, it is not difficult to make salted or pickled tomatoes, make an excellent paste or juice from them. And experienced housewives probably know many of these. We offer unusual step-by-step recipes for original ways of canning tomatoes. This is a great opportunity to expand your culinary experience and delight your family and friends during a winter feast.

It is always very interesting to diversify traditional recipes with new approaches and solutions. For honey pickling that tastes original, we need ripe tomatoes, parsley, fresh garlic and marinade. For him for 1 liter. water add 2 tbsp. spoons of salt and 1.5-2 tbsp. spoons of honey.

The tomatoes are washed and their stems are cut out. Finely chop the garlic and parsley and use this mixture to start the hole in the tomatoes that was formed after removing the stems. All parts necessary for the marinade are combined and brought to a boil. The finished tomatoes are placed in sterilized jars and the boiled marinade is poured over them. Then you should wait 10 minutes, carefully drain the marinade, boil it again and fill the jars again. After this, the tomato preparations can be covered with lids.

Fans of spicy snacks will really like the taste of tomatoes stuffed with garlic and herbs. And the delicate taste and aroma of honey will make this preparation a favorite at home for dinner.

Salted tomatoes with apples

Tomatoes are very convenient for canning with other vegetables, fruits and berries. They go well with cucumbers, carrots, beets, gooseberries, plums and grapes. Well, and, of course, tomatoes and apples complement each other perfectly. Only for such pickling it is better to choose apples that are harder and more sour in taste. You will also need several cloves of garlic, fresh or dry sprigs of dill, bay leaf, allspice, cloves and marinade. For him take 1 tbsp. a heaped spoonful of salt and sugar for every 1.25 liters of water. Apples for canning can be cut into pieces and cored, or left whole - at the discretion of the housewife.

First, all the spices are placed at the bottom of the jars, and then tomatoes and apples are laid in layers to the very top. Pour boiled water over the contents for 5-10 minutes. Then it is drained and the jars are filled to the neck so that the contents overflow with boiling marinade. And immediately seal them with lids. After this, the jars are turned over, wrapped in a blanket or towel and allowed to cool.

Green tomato salad with vegetables

It often happens that in the summer the housewife ends up with many different vegetables in her hands at the same time. From them and green tomatoes you can prepare a beautiful and tasty assorted salad for the winter. For this you should use sweet peppers, onions and carrots. You can also add sour apples. In addition, you will need garlic, coriander, bay leaf, allspice and peppercorns.

Vegetables for salad are cut coarsely. Carrots - in circles, onions - in half rings, pepper - in strips. Then the tomatoes and chopped apples (so as not to darken) are mixed, added some salt and allowed to stand for 40 minutes. At this time, garlic, spices and herbs are placed at the bottom of the jars. After this, add the remaining chopped vegetables to the green tomatoes and apples, mix everything and fill the jars with the vegetable mixture. At the same time, they need to be slightly shaken so that the vegetables in the jars are compacted a little. You should not specifically squeeze the vegetable mixture with a spoon or your hands, otherwise the vegetables will lose their shape and there will be no room left for the marinade.

Add salt and sugar to the boiling water (at the rate of 1.5 heaped tablespoons per 1 liter) and 100 g of apple or regular vinegar. Pour hot marinade into jars with tomato salad to the very top and close them with lids.

Jelly tomatoes

By preparing for the winter, you can get canned vegetables and delicious jelly at the same time. For this, in addition to ripe tomatoes, use gelatin (1.5 tablespoons), as well as 100 g of vinegar, salt and sugar (1.5 tablespoons each) and 1 liter of water.

Gelatin is diluted in a small amount of cold water and allowed to swell. Tomatoes are cut into halves. Place parsley, bay leaves, peeled garlic cloves, coriander, allspice and peppercorns at the bottom of the jars. If desired, you can also put currant, cherry, horseradish leaves and dill sprigs with umbrellas here. It all depends on the flavor you want to give to canned foods. Tomatoes are placed on top of the greens in a jar, placing them cut side down.

The swollen gelatin is added to hot water and allowed to boil. Add salt, sugar and vinegar, stir and bring to a boil again. The resulting marinade with gelatin is poured into jars of tomatoes to the very top and sealed with lids. In winter, before serving, a jar of gelled tomatoes must be placed in the refrigerator for a couple of hours.

Inna will talk about another option for home-cooking tomatoes in jelly in her video.

Tomatoes in wine

Tomatoes acquire a completely unusual taste and color when poured with wine. Not very large tomatoes of the “Slivka” and “Black Prince” varieties are well suited for this type of canning.

To prepare a fragrant preparation, first place herbs and spices on the bottom of the jar.

Wine filling for tomatoes is prepared from a mixture of regular canning marinade and dry red wine in a one-to-one ratio. The composition of the marinade is traditional: for 1 liter of water, 1.5 heaped tablespoons of salt, 1.5 (or 2) tablespoons of sugar and 100 g of vinegar. The wine is poured into the boiled marinade and does not boil.

Pour a mixture of wine and marinade into a jar with tomatoes, herbs and spices, keep the jars with lids on for 10-15 minutes in a pan of water at a temperature of +90°C (not boiling), and then seal the lids. In winter, when the tomatoes are eaten, the remaining wine sauce can be used to stew meat or prepare a fragrant, spicy sauce.

Tomato sauce

This recipe will surely appeal to everyone who likes the taste of tomatoes after heat treatment. To prepare the gravy you will need 3 kg of ripe tomatoes, 1 kg of onions, 0.2 liters of refined vegetable oil, 100 g of sugar, 4 tbsp. spoons of salt and 1/2 teaspoon of ground red pepper.

The onions are peeled and cut into strips, and the tomatoes into slices. Pour vegetable oil into a pan and simmer the onion in it for about half an hour. Then tomatoes, sugar, salt and red pepper are added to the onions. Mix everything thoroughly and bring to a boil. If desired, you can beat it with a blender. Cook the gravy over low heat for another 15 minutes, remembering to stir from time to time so that it cooks evenly and does not burn.

For canning, jars and lids are washed and sterilized in advance. The hot gravy is poured into jars to the very top. Roll up the lids, turn the jars over, cover them with a blanket and let them cool.

Tomato sauce is universal. This sour additive will complement the taste of meat and poultry. In addition, it is great for fish dishes, cereals, pasta and potatoes.

Secrets of canning tomatoes

• For homemade preparations for the winter, it is best to use unripe tomatoes with dense flesh. The skin of such fruits will not burst during canning.
• Before pouring the marinade, whole fruits must be pierced from the stem side with a toothpick or a pointed wooden stick. This will also prevent the skin from bursting.
• If we decide to preserve several jars, then we always need to know how much marinade will have to be prepared. How to determine how much marinade is needed per jar? To do this, pour water to the top into a jar with spices and tomatoes already in it, then drain it and measure the resulting volume. We multiply it by the number of cans and get the required volume of marinade. A liter jar filled with fruits requires 0.25-0.3 liters of liquid.
• Tomatoes are delicate vegetables. To preserve their shape, elastic texture and, if possible, beneficial vitamins, you do not need to sterilize the jars in water for a long time. For canned tomatoes, it is better to wash the jars in advance and sterilize them under steam or dry - in a preheated oven. Then the contents will need to be poured with boiling water for 5-10 minutes, and then, after draining it, boiled marinade. Or pour the boiled marinade over the vegetables in the jar twice. This will be quite enough for sterilization before closing the jars with lids.
• It’s good to add a lot of greens to tomatoes - parsley, dill, mint, celery, horseradish leaves, cherries or apples. Each seasoning gives homemade preparations a specific aroma. Oak leaves, for example, darken the color of the canned product and impart a piquant flavor to the tomatoes. There is an opinion that a lot of greens in canned food is bad, as this can cause the jars to “explode”. In fact, the spoilage of canned food occurs not from the amount of greens, but from the fact that they were not sterilized well enough, and bacteria remained inside. And these bacteria can be found on greens, on tomatoes themselves, and on peppers or bay leaves that were added inside.
• If you put whole cloves of garlic in a jar of tomatoes, the brine inside remains clear. If you add chopped garlic, the brine becomes cloudy and there is a high chance that the canned food will spoil and “explode”.
• Rock salt is great for making marinades. But when the brine boils, it is better to strain it through cheesecloth. And then the quality of the marinade will be excellent.

It won't be long before the tomato season ends, and with it the summer. But homemade preparations made for future use on a frosty winter day will become a wonderful reminder of the dacha, vacation and summer warmth. You just need to try a little!

Hello my dear readers. You canning according to my recipes and have long been asking me to tell you how I seal pickled tomatoes for the winter. Sorry, there were no photos. So I got ready and, so to speak, captured the process.

As always, I will describe several recipes; they are all similar and deserve attention and praise. Lately I've been sealing 1.5 and 2 liter jars to open and eat once. That's why I use the recipe with marinade. I close it without sterilization, that is, I fill it with boiling water twice, and the third time with marinade. The tomatoes turn out slightly sweet, very tasty, simply delicious and an excellent snack.

It turns out delicious if you add slices of Antonovka apples. The taste is extraordinary. Try adding 1 chopped apple to a 3-liter jar for testing.

Which tomatoes to choose for canning?

The preparations require small tomatoes; they should easily fit into the neck of the jar and fill it well when shaken. The skin on vegetables is quite thick, otherwise it will immediately burst from boiling water. For the same reason, overripe and soft tomatoes with dents are not suitable; it is better to use them for sauce. But you shouldn’t take greenish ones either. Tomatoes of different degrees of ripeness should not be closed together. There are recipes for green tomatoes.

There should be no signs of rot, gray spots or areas eaten by insects. One such fruit can ruin the entire jar.

The ideal variety for preservation is considered to be cream, and of the same “caliber”. Canned cherry tomatoes look beautiful in jars. It is not necessary to take only red tomatoes; a mix with yellow ones looks bright and interesting.

How to preserve pickled tomatoes for the winter

It all starts with washing the cans and the tomatoes themselves. The safety of the workpiece directly depends on the thoroughness of this procedure. If you can can tomatoes without sterilization, then be sure to steam the jars and lids before adding the vegetables; if with sterilization, then it is enough to thoroughly wash the container with soda.

Pickling ensures long-term storage due to two factors: vinegar and heat treatment. She needs special attention.

The method without sterilization with double pouring boiling water and holding it is more suitable for three-liter jars and large batches of preservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. To prevent them from bursting during cooking, it is enough to prick the vegetables several times near the “top”.

Ingredients

• 5 kg of tomatoes;
• 3 heads of garlic;
• 1 bay leaf for each jar;
• black peppercorns.

At your own discretion, you can add parsley, onion rings, and sweet peppers.

I can’t say for sure which way out, it depends on the size of the tomatoes and the jars themselves. I got 4 cans of 2 liters each. The marinade was made from 3 liters of water.

To prepare marinade for 1 liter of water:

• salt – 1 tablespoon;
• sugar - 3-5 tablespoons of sugar (I add 3, for greater sweetness you will need 4-5 tablespoons);
• vinegar 9% – 50-60 ml.

Method No. 1 without sterilization

The recipe is simple, and the tomatoes turn out delicious, you won’t be able to pull them away by the ears. The blanks will easily stand in the pantry or closet for a year. The main thing is that sunlight does not fall on them.

Method No. 2 with sterilization

1. Distribute the spices among the washed jars and pack the tomatoes tightly.
2. Prepare a marinade from water, the required amount of salt and sugar with vinegar. When it boils well, pour it into the jars. Cover with lids, but do not roll up.
3. Sterilize the container with tomatoes for 15-20 minutes in a pan of water. Be sure to put a towel on the bottom of the pan and place cans of tomatoes. Fill with hot water to the level of the “hangers” of the jars. Do not allow it to boil violently, otherwise it may get inside them. Check the time from the moment of boiling.
4. Carefully remove hot jars from the water and seal.
5. Place them upside down, cover with a woolen blanket or something warm until they have completely cooled down for about a day.
6. Then you can put it in a pantry or cellar for storage.

Recipe with aspirin

I know that they closed it this way back in Soviet times. And many people still add aspirin when canning. This is my mother's recipe, tried and true over the years. And she was a good housewife, she cooked very tasty food, and received guests with pleasure. It's sad to remember that she is no longer alive. All that was left were the notes in the culinary notebook.

Ingredients for each 3 liter jar:

• 1 tablespoon salt;
• 2-3 tablespoons of sugar;
• 60 ml 9% vinegar;
• 1 tablet of aspirin (acetylsalicylic acid);
• 1 piece bay leaf;
• 8 black peppercorns.

At your own discretion, add parsley, dill sprigs, hot peppers, onions, and sweet peppers.

Thanks to aspirin, tomatoes are perfectly stored even without sterilization. There is no need to pour boiling water over them several times. You only need to steam the empty container before filling; keep the lids for sealing in boiling water for a couple of minutes.

1. Wash the tomatoes and prick them with a toothpick near the stem.
2. First, place a bay leaf and black peppercorns into each washed jar. Garlic cloves and herbs if desired.
3. Fill to the very top with tomatoes, shaking the containers.
4. Boil water; no need to prepare marinade.
5. Add 1 table top to each jar. a spoonful of salt, 2 or 3 tablespoons of sugar, pour in 60 ml of vinegar 9%.
6. Add 1 tablet of acetylsalicylic acid.
7. Pour boiling water over it and then roll it up. Check that there is no leakage from under the lid.
8. Place the jars under the “fur coat” with the lids down for about a day. Can be stored without refrigeration for a year.

Bright, beautiful and incredibly tasty pickled tomatoes with a pleasant sweetness are an excellent appetizer for any dish. They taste like barrel ones. There is no aftertaste from aspirin. They will help you out on holidays and complement your lunch. Be sure to try the new recipe and write your reviews in the comments, maybe someone will find your experience useful.

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We will need:

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Tomatoes (cherry or regular) - how many will fit up to the hanger of the jar;
Horseradish leaves - or a piece of root - 3-4 cm;
Black peppercorns - 4-5 pieces;
Bay leaf - 1 piece;
Umbrella of dill - 1-3 pieces;
Currant and cherry leaves - 3-5 pieces each;
Garlic - 2-3 cloves;
You can add hot pepper to your taste.

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Marinade: for 1 liter of water
Salt - 4 teaspoons (slightly less than 1 tablespoon);
Sugar - 2 tablespoons
Vinegar is taken based on the volume of the jar. For a liter jar of tomatoes - 1 teaspoon of 9% vinegar, for a three-liter jar - 1 tablespoon of 9% vinegar.

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Preparation:
Place spices in each sterilized jar: garlic, herbs, pepper. Then lay out the tomatoes (up to the shoulders).
Then, pour boiling marinade over it for the first time. Let stand for 10-15 minutes so that the jars can be handled with your hands. Pour the marinade back into the pan and bring to a boil. Fill a second time. Let stand for 5 minutes. Drain. Boil. Pour a third time. Add vinegar. Close with lids.

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Leave the rolled up cans of tomatoes to cool, turning them upside down and wrapping them in warm rags until the morning. Store marinated tomatoes at room temperature in a dry, dark place until the next harvest or longer.

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Tomatoes for the winter "Savory halves"

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I have never eaten such delicious tomatoes. I asked my sister for a recipe for halved tomatoes for the winter and I’ll share it with you. This recipe requires heavy cream. You can also twist small brown tomatoes.

Products
For a 1 liter jar:
Tomatoes - 700-800 g
Bay leaf - 3 pcs.
Peppercorns - 6 pcs.
Parsley - 2-3 sprigs
Garlic - 3 cloves
Vegetable oil - 3 tbsp. spoons
Small onion (optional) - 1 pc.
Hot pepper - 1 piece (1-2 cm)
For filling (for 7-8 liter jars):
Water - 2.5 l
Sugar - 2 cups
Salt - 3 tbsp. spoons
Vinegar 9% - 1 glass

Preparation:
Prepare vegetables, peel garlic. If you add onions, peel, wash, and cut into half rings.
Sort the tomatoes, wash them, cut them into halves, and cut out the stem.
Wash the parsley.

Place onion half rings (optional), 3 cloves of garlic, 3 bay leaves, a couple of sprigs of parsley, 6 peppercorns, a piece of hot pepper, and add vegetable oil to the bottom of sterilized jars.
Then place the tightly prepared tomato halves (cut side down) into the jar.
So prepare all the jars.

Marinade:
To do this, pour water into a saucepan, add sugar and salt. Put on fire. Boil. Boil for 5 minutes. Add vinegar. Mix. Boil.
Pour marinade over tomatoes. Cover with lids.
Place the jars in a container for sterilization. Fill the jars with water up to their shoulders. Boil. Sterilize jars for 10 minutes.
Roll up the tomatoes with lids.
Turn the jars upside down. Cover with a blanket until completely cool.

Tomato halves are ready for the winter.

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Tomatoes and zucchini for the winter.

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We will need:

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2 kg tomatoes - small, strong, preferably slightly brown.
1.5 kg of zucchini.

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Water for volume difference. Well, as usual: 50 grams of sugar; 50 grams of rock salt; 50 g vinegar 6%; cherry leaf; horseradish leaf; 2 laurel leaves; 4 cloves of garlic; hot pepper; 3-4 pieces of allspice; half a sweet pepper; dill.

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Cooking method:
Cut the zucchini into rings, removing the seeds. Insert tomatoes tightly into the rings - you will get products similar to Saturn.
Place the greens on the bottom of a sterilized jar and lower the Saturns (tightly).
Fill the jar with boiling water, wait 10-15 minutes, then drain the water. We repeat this 2 times. For the third time, boil the brine with sugar and salt, and add vinegar at the end. Pour the brine into a jar and roll up the lids. We turn the jar over. Ready. It looks both extravagant and appetizing.

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Green tomatoes in adjika for the winter

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I make adjika very spicy. This salad is also very spicy, but despite this, it is eaten very quickly. Even children like it.

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We will need:
Green tomatoes - 3.5-4 kg
Parsley - 1 bunch
Dill greens - 1 bunch

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For adjika:
Sweet pepper - 500 g
Red hot pepper - 200 g
Garlic - 300 g
Red tomatoes - 500 g
Khmeli-suneli - 50 g
Salt - 150 g
Vegetable oil - 50 g

Preparation:
Let's prepare adjika. We pass everything through a meat grinder. If desired, you can soften adjika with carrots or apples, reduce the amount of hot pepper and garlic.
Cut the washed green tomatoes into halves (small) or quarters (large).

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Mix the tomatoes with adjika and simmer them over medium heat, stirring.
Let's prepare the jars and lids. They must be clean and sterilized.
Simmer until boiling. Then cook for another 20 minutes on low heat, stirring. Add chopped herbs - parsley and dill - and simmer for another minute.

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Then put the hot salad into jars and roll up the lids. Wrap the jars until they cool completely.

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Tomatoes and cucumbers for the winter

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For a 3-liter jar we will need:

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1.5 liters of water,

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3 level tablespoons of salt,

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3 tablespoons of heaped sugar,

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4 tbsp vinegar.

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2 sweet peppers, cut

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1 whole hot pepper,

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horseradish leaves, black currant leaves, bay leaf,

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onion 1 head.

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Preparation:

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Place tomatoes, cucumbers with spices and herbs in a jar.

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Fill with marinade 2 times, roll up the lids the third time.

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I let it sit for about 10 minutes, drain it, and pour boiling marinade over it again.

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Tomato slices for the winter

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For a 1 liter jar we will need:

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2-3 cloves of garlic

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1-2 bay leaves (whoever likes it)

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5 black peppercorns,

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1 bud clove (whoever likes it)

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1 onion (in rings),

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1 spoon of vegetable oil.

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For the marinade: for 1 liter of water we will need:

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1 tbsp. spoons of salt,

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3 tbsp. spoons of sugar.

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Preparation:

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Place the vegetables in 1-liter jars, pour 8 teaspoons of 9% vinegar into each, pour boiling marinade over them, and sterilize for 10-15 minutes. liter jar.

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Korean tomatoes with peppers for the winter

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We will need:
tomatoes 2 kg
carrots 4 pieces
bell peppers of different colors 5 pieces
table vinegar (9%) 100 ml
vegetable oil 100 ml
garlic 5 cloves
ground chili pepper 1 tbsp. spoon or 1 hot pepper
salt 2 tbsp. spoons
granulated sugar 100 grams
fresh parsley, dill, cilantro, horseradish root and leaf

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6:9

Preparation:
Grind carrots, bell peppers and garlic using a blender or pass through a meat grinder. But you can also grate the carrots using a Korean carrot grater, I like it better this way. Add sugar, salt, ground chili pepper or peppercorns without seeds, vegetable oil, vinegar to the resulting mixture of vegetables and mix thoroughly, preferably until the sugar and salt are completely dissolved.
Wash the greens thoroughly and then chop them very finely.
We cut the tomatoes into quarters, but if your tomatoes are plum-shaped and small in size, then you can divide them with a knife into two equal parts.

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At the bottom of the jar we cut the horseradish root and leaf, then put the tomato halves into pre-sterilized jars, lay out a layer of tomatoes cut side up, then a layer of ground vegetables, and then put in the greens. And so on until the ingredients run out.

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Then we sterilize the jars of tomatoes for about 15 minutes (depending on the size of the jars). I always try the lid with my hand, if it gets very hot and it’s impossible to hold your hand, then all the vegetables are warmed up and you can roll up the lids, this method has never let me down.
We turn the rolled up jars upside down, wrap them up and leave them to stand for about five hours.

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Tomatoes following the same recipe can be left in the kitchen for a day, covered with nylon lids, and then put in the refrigerator and after 3-4 days they will be ready to eat. But they will not be stored for long.

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Korean green tomatoes with hot peppers for the winter

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7:1636

7:9

You can use both green and brown tomatoes in this recipe.

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We will need:
one kilogram of green tomatoes
sweet bell pepper 2-3 pcs.
sunflower or olive oil 50 ml
vinegar 9% 50 ml
7 cloves garlic
salt tablespoon
50 grams of sugar
dill and parsley, celery greens
red hot chili pepper 2

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Preparation:
Finely chop the dill and parsley. Wash the tomatoes and cut them into small slices. Wash the sweet pepper, remove the core and seeds and cut into strips. Cut the spicy into small pieces.
Peel the garlic, chop or grind in a garlic press. Now all products should be mixed with salt, sugar, vinegar and sunflower or olive oil. Place into jars and cover with nylon lids. Leave in a warm place for a day, and then, when they settle, you need to compact them, spread one jar among everyone a little so that the jars are all full and the tomatoes are all in juice. But if there is still not enough juice, make a filling of 2 liters of water, half a glass of salt, 1 glass of sugar and 250 grams of vinegar and add to your jars, then put them on sterilization. The same recipe can be used for ripe tomatoes, but less sterilization is required.

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If you want to prepare these tomatoes for the winter, add a little more vinegar, 20 grams, than in the recipe. Place in jars so that the tomatoes are completely covered in juice. Sterilize liter jars 40 minutes after the water boils.

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And our cooked glutton tomatoes can be placed in the refrigerator, covered with airtight lids. You can try it in a week. But I must assure you that these tomatoes do not last the required 7 days before they are ready. Starting from the third day, a path is trodden down to the refrigerator. Slam, slam the door... You say to yourself: “Well, just one more and I’m leaving.” But... The lock must be hung on the refrigerator! Big, very big!

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Green tomato salad for the winter

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8:1748

8:9

We will need:
Green tomatoes 3.5 kg,
pepper 1.5 kg,
onion 1 kg,
2/3 cup sand,
1 glass of vegetable oil,
3 tbsp salt,
8-10 peas of allspice,
5-6 pcs bay leaves,
0.5 cups 9% vinegar.

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You can add 1 kg of carrots to this recipe (but this is not for everyone).

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Preparation:
Chop tomatoes, peppers, onions and place in a deep bowl, add sugar, salt, vegetable oil, spices and put on fire.

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After boiling, boil for another 5-6 minutes, pour in the vinegar and stir, then put into jars and roll up the lids.
I prepare this salad for the winter, and just eat it hot or cold, i.e. “options are possible” If I cook to eat right away, I add salt and sugar to taste and do not add vinegar. We also eat this salad as a side dish for meat.

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Fried tomatoes for the winter

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For a liter jar we will need:
Tomatoes
garlic - 3 cloves
salt - 1 teaspoon + a third of a teaspoon
sugar - 3 tablespoons
vinegar 9 percent - 3 tablespoons
boiling water

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Preparation
Tomatoes should be washed and fried in vegetable oil. Cover with a lid while frying.

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Place salt, sugar, vinegar in a sterilized jar (2 tablespoons on the bottom and 1 tablespoon on top).
Place hot tomatoes tightly. Add finely chopped garlic there. Fill with boiling water to the top and roll up the lids. Wrap until cool.

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