Pickled tomatoes slices without sterilization. Tomato halves for the winter - the best recipes

Hundreds of recipes indicate that tomatoes in slices for the winter are popular. It’s hard to disagree with this: this is a good option for utilizing large fruits, which is more convenient to eat and more interesting to cook, because, combined with vegetables and spices, chopped tomatoes are saturated with the juices of the accompanying components, each time giving preservation a new taste.

Tomatoes cut into slices for the winter

Tomato slices for the winter - recipes that allow you to vary the taste through various combinations finished product. The principle is as follows: tomatoes are cut into large pieces, placed in a jar along with spices and other vegetables, poured with marinade and sterilized. You can do without sterilization by using the method of pouring boiling water.

1. In order to delicious tomatoes slices for the winter retained an attractive appearance; when laying in jars, they should be put with the pulp down.
2. Tomato slices in the marinade for the winter will turn out to be more colorful, appetizing and more varied in taste if you combine brown, yellow, pink and red varieties of tomatoes in a jar.

Tomato slices for the winter without sterilization

Considering that 80% of the blanks are occupied by tomatoes, and sterilization takes time, many housewives close cut tomatoes for the winter without sterilization. Another argument is the safety of vitamins. In addition, the workpiece is not inferior to the traditional shelf life, because the vegetables still undergo heat treatment, when they are poured with boiling water for 15 minutes.

Ingredients:

• tomatoes - 7 kg;
• basil - 30 g;
• parsley and dill - 30 g each;
• sweet pepper - 5 pcs.;
• water - 3 l;
• head of garlic - 1 pc.;
• sugar - 160 g;
• salt - 60 g;
• vinegar 9% - 200 ml.

Cooking

1. Cut the tomatoes into several pieces.
2. Arrange in jars along with spices and herbs.
3. Pour 3 liters of boiling water for 15 minutes.
4. Drain the liquid into a saucepan.
5. Put sugar, salt and boil for 3 minutes.
6. Add vinegar and pour into jars.
7. Roll up the tomatoes in slices for the winter with lids and wrap.

Sliced ​​\u200b\u200b- an example of how, with a minimum food set (greens, tomatoes and garlic) and a competent ratio of spices to vegetables, a fragrant, very interesting, spicy snack is obtained. It will not be superfluous to peel the tomatoes from the skin. Then the slices are better saturated with marinade, and the appetizer will turn out to be sharper.

Ingredients:

• tomatoes - 800 g;
• garlic clove - 10 pcs.;
• water - 1 l;
• greens - 30 g;
• sugar - 40 g;
• vinegar - 40 ml;
• salt - 10 g.

Cooking

1. Cut the tomatoes, blanch, peel and cut.
2. Arrange with garlic and herbs in jars.
3. Boil the marinade from water, sugar and salt.
4. Pour marinade into jars. Add vinegar to each.
5. Leave to infuse for 15 minutes.
6. Sterilize tomatoes with sharp slices for the winter for 20 minutes in boiling water.

Chopped is a ready-made, well-seasoned salad. A distinctive feature is simplicity in everything. Sliced ​​tomato slices are layered in a jar with onion rings, marinated with oil, sterilized and rolled up. In winter, it is served to connoisseurs of unpretentious, "village" snacks.

Ingredients:

• tomatoes - 3 kg;
• onions - 5 pcs.;
• water - 2 l;
• salt - 40 g;
• sugar - 120 g;
• vinegar - 80 ml;
• oil - 100 ml.

Cooking

1. Cut the tomatoes in half, chop the onion rings.
2. Arrange the tomato slices in the jars, alternating them with the onion rings.
3. Boil the marinade from water, salt, sugar and vinegar.
4. Pour into each jar along with the oil.
5. Sterilize tomatoes with slices for the winter for 15 minutes.

Sliced ​​- a godsend for those who prefer healthy products. The fact is that this type of preservation is prepared without vinegar. The oil takes on the role of a preservative. It forms a protective film on the surface that prevents the penetration of oxygen. Blanks filled with calcined oil are stored much longer.

Ingredients:

• tomatoes - 500 g;
• water - 500 ml;
• sugar - 40 g;
• salt - 25 g;
• oil - 40 ml;
• black peppercorns - 5 pcs.;
• bay leaf - 2 pcs.

Cooking

1. Arrange tomato slices and spices in jars.
2. Boil the marinade from water, salt and sugar.
3. Pour the marinade over the blanks and sterilize for 10 minutes in boiling water.
4. Add hot oil to tomatoes in slices for the winter and roll up.

You can make chopped tomatoes from any variety of tomatoes. What is especially true for green specimens. They have a dense skin, do not differ in juiciness and are completely inedible raw. But they are incredibly tasty in a similar plan, where they are traditionally covered in a rich sweet and sour marinade, with hot peppers.

Ingredients:

• green tomatoes - 1 kg;
• water - 700 ml;
• vinegar - 100 ml;
• sugar - 70 g;
• bay leaf - 2 pcs.;
• salt - 20 g;
• hot pepper - 1 pc.

Cooking

1. Finely chop the hot pepper.
2. Cut the tomatoes into 4 pieces.
3. Put everything in jars.
4. Add salt, sugar, vinegar and bay leaf to boiling water.
5. Boil for 1 minute and pour into the workpiece.
6. Sterilize green tomatoes with slices for the winter for 20 minutes.

In one jar - the most popular and successful mix, which, as a rule, looks light, tasty and very juicy salad. Its distinguishing feature is the complete absence of marinade and sterilization. Vegetables are seasoned, simmered for three minutes and then rolled into jars, keeping freshness and natural color.

Ingredients:

• tomatoes - 2 kg;
• cucumbers - 2 kg;
• onion - 1 kg;
• dill - 150 g;
• oil - 120 ml;
• salt and sugar - 30 g each;
• vinegar - 60 ml.

Cooking

1. Cut the onions and cucumbers into rings, and the tomatoes into slices.
2. Add dill and other ingredients.
3. Mix well and put on fire.
4. Boil 3 minutes. Roll into banks.

Chopped tomatoes in their own juice for the winter

There are many options for how to make pickled tomatoes slices for the winter. At the same time, they are all inferior to the recipe, where the tomatoes are canned in own juice, while the juice is not harvested separately. It is emitted by tomatoes during sterilization in boiling water. The result is a lot of saved time and spicy preparation on the table.

Ingredients:

• tomatoes - 1, 2 kg;
• salt - 10 g;
• sugar - 25 g;
• vinegar - 30 ml.

Cooking

1. Pour boiling water over the tomatoes for 2 minutes and remove the skin.
2. Cut into slices, put in a jar, season.
3. Place in boiling water for 15 minutes.
4. Pour in the vinegar and roll up.

Chopped tomatoes in tomato juice for the winter - one hundred percent liquid preparation. Instead of brine - juice that you can drink or make a sauce, and season tender tomato slices with spices and add to the salad. To make the preservation fresh and natural, it is prepared without aggressive preservatives and sterilization, by pouring boiling water.

Ingredients:

• tomatoes - 4 kg;
• bay leaf - 2 pcs.;
• boiling water - 1 l;
• salt - 20 g;
• sugar - 40 g;
• black peppercorns - 5 pcs.

Cooking

1. Blanch 2 kg of tomatoes, remove the skin, cut into slices and pour boiling water for 20 minutes.
2. The rest, puree and rub through a sieve.
3. Season and boil for 10 minutes.
4. Pour into a jar instead of water and roll up.

Tomato slices with gelatin for the winter are the only way to dispose of overly juicy, watery tomatoes absolutely harmlessly and appetizingly. In sliced ​​form, such tomatoes do not hold their shape, and when interacting with hot brine, they completely spread. Gelatin acts as a viscous shell that does not allow tomatoes to fall apart.

Ingredients:

• tomatoes - 2 kg;
• garlic clove - 3 pcs.;
• black pepper in a pot - 5 pcs.;
• gelatin in granules - 25 g;
• water - 1.5 l;
• sugar - 120 g;
• salt - 40 g.

Cooking

1. Put the tomato slices with spices in a jar.
2. Pour gelatin with 250 ml of water for 40 minutes.
3. Add salt and sugar to the remaining water and boil for 3 minutes.
4. Incorporate gelatin into the marinade.
5. Immediately fill jars with marinade. Sterilize 10 minutes.

Tomato slices in Korean for the winter

Many housewives prepare spicy tomatoes slices for the winter similarly Korean snacks. That is why such preservation is characterized by pungency and a very simple principle of preparation: cut, season, mix, arrange in jars and sterilize. The blank contains many different vegetables that can cause fermentation.

Ingredients:

• tomatoes - 1 kg;
• carrots - 400 g;
• bell pepper- 4 things.;
• head of garlic - 1 pc.;
• oil - 50 ml;
• sugar - 60 g;
• vinegar - 50 ml;
• salt - 20 g.

Cooking

1. Grind bell pepper and garlic in a blender.
2. Grate carrots.
3. Mix vegetables with tomato slices and other ingredients.
4. Arrange in jars and sterilize for 15 minutes.

Paradoxically, recipes from the “it doesn’t get easier” category always turn out to be the freshest and most natural. The same tomatoes for the winter, cut into slices, arranged with parsley sprigs, for all their minimalism, are replete with aromas, have delicate taste and are prepared so easily that even sterilization will seem burdensome.

Ingredients:

Homemade canned tomatoes are good for everyone, but here's the problem. A standard glass jar has a specific neck diameter, approximately 80 mm. Delicious autumn tomatoes of large-fruited varieties cannot be placed in such jars without destruction. To overcome this problem, a recipe has long been used home salting halves of tomatoes. A cut tomato compresses very easily without losing its appearance. Tomatoes of this salting have a more salad taste. There is no need to wait 2-3 months, when the brine, all its flavors and components penetrate through the whole and intact skin. Tomato halves for the winter are salted in a week. You can safely experiment with the amount of sugar and vinegar in the marinade filling, choosing the most suitable combination for your taste.

Taste Info Tomatoes for the winter

Ingredients per 2 liter jar:

• large tomatoes - 5-6 pcs.;
• vegetable oil - 2 tbsp. l.;
• table vinegar 9% - 2 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• salt for salting - 2 tbsp. l.;
• onion turnip - 3 pcs.;
• garlic, cloves - 6 pcs.;
• black peppercorns - 10 pcs.;
• sweet pea pepper - 2 pcs.;
• cloves - 2 pcs.;
• bay leaf - 5-6 pcs.

How to cook tomatoes in halves "Lick your fingers" for the winter

Picking ripe large tomatoes and wash them thoroughly. Onions and garlic should be washed and peeled.

Let's prepare the rest of the ingredients. Vinegar on sale is often of high concentration, 70%, it is diluted with cold boiled water 1:11. It turns out normal in severity table vinegar, a fortress of 9%. It is ideal for use in home canning.

We cut out the point of attachment of the stalk of the tomatoes and cut the fruit in half. If a larger fruit fell into your hands, feel free to cut it into 3-4 parts. There is nothing wrong with this retreat.

Cut the peeled onion into half rings, and cut the garlic cloves into 4 parts.

We sterilize glass jar boiling water, drain it and begin to spread the layers of onions and tomatoes. Garlic, seasonings and pieces of bay leaf are added gradually, after laying each layer. Lightly shake the jar for better compaction of the fruit.

We finish laying the last layer of tomatoes with onions, garlic and spices.

To give a special charm to this conservation, you can add a teaspoon of homemade or other adjika, the tomatoes will turn out just lick your fingers.

Boil 0.5 liters of water in a separate clean saucepan, add salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil and pour over the tomatoes halves. In this way, guessing the amount of marinade is almost impossible. Top up the jar with clean boiling water.

Immediately close the jar with a sterilized lid. Tomato halves are ready for the winter. Turn the jar over and let it cool. We remove the tomatoes in halves for the winter without sterilization in a cool dark place.

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Recipe number 2. Tomato halves with garlic and adjika for the winter

Salting or pickling halves of tomatoes is gaining popularity. With this technology, tomatoes (when they ripen in the marinade) acquire a completely different, more salad flavor than whole salted ones. It turns out an accelerated penetration of all the components of the marinade into the halves of the fruits of tomatoes. Onions or garlic also get tomato impregnation. Alternatively, you can prepare such a salad by taking more garlic instead of onions and adding a little to each jar. home green adjika, which we prepared in. This vegetable preparation for the winter will be in demand and appreciated by lovers of spicy vegetable snacks.

Ingredients for 0.6 l:

• tomatoes - 5 kg;
• garlic, cloves - 6 pcs.;
• adjika green at home - 1 tbsp. l.;
• sugar - 3 tsp;
• salt - 1.0 tsp;
• vinegar 9% - 1 tsp;
• bay leaf to taste.

Let's start cooking tomatoes halves with garlic for the winter

Let's make homemade tomatoes. These are the remains of this summer's harvest. Tomatoes need to be washed well, sorted out and the stalks removed.

Homemade adjika was kept in a glass jar. Her balance in the jar is about 1 tablespoon. Adjika does not know what mold is due to its composition. Therefore, scraping it out of the jar and sterilizing the dishes does not make sense. We will pickle halves of tomatoes for the winter right in the remnants of adjika. The head of garlic should be divided into cloves and peeled.

We cut the washed tomatoes into halves and remove the base of the stem from each half. Cut the garlic cloves in half lengthwise.

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We put half the tomatoes and pieces of garlic in a glass jar with the remnants of green adjika. In the middle of the jar, you can put a bay leaf. We are trying to compact the contents of the jar a little. You don't need to use force, you can crush all the tomatoes. Add sugar and salt on top. We put a little salt, because homemade adjika- It's pretty salty.

Pour 1 teaspoon of 9% vinegar directly onto the sugar and salt.

Directly from the kettle with boiling water, we fill our jar with tomato halves and garlic, marinated for the winter, with boiling water. Pour boiling water carefully, as a bubble with air and drops of boiling water can escape from the jar. Let's wait a bit, move the jar and release the remaining air from the tomatoes. Place another bay leaf on top.

We close the jar with a sterile lid and turn it over. Let the dissolved adjika not scare you with its color. She has strength in the sharpness and aroma of a dozen spices and Caucasian herbs. The jar must be cold. Tomato halves with garlic are ready for the winter. We remove the workpiece in a dark place.

Good summer day, dear readers of the blog site!

I don’t know about you, but in our family, tomatoes are guests of honor on the table, especially at the festive table. And how many of them you can cook different dishes, just counting is unrealistic. Already a lot! And even more spoilers!

Most of the recipes are simple and do not require a long time to prepare. And the result is not something that you lick your fingers, but swallow it, in the truest sense of the word.

And if you have harvested the entire crop and do not know where to attach red, brown, green, overripe, large fruits - you have come to the right place, dance! We will find a use for everyone, but such that you will sway from the taste.

I tried to find the most best options blanks and tell in detail, revealing all the secrets of cooking. So choose those recipes that sunk into your soul and create! By the way, if you have a mega crop of zucchini, I have great recipes ...

All right, I won't bore you, let's get to work. Be patient and good mood and into battle!

Korean-style tomatoes for the winter - the most delicious recipe you will lick your fingers!

Harvesting for the winter according to this recipe is quick and easy, but it turns out unusually tasty and spicy. Lovers will especially like it. Korean food. Try it yourself, you will definitely like this savory snack!

To prepare this incredibly tasty preparation, you need to select not too ripe tomatoes. They should be a little underripe so that when we cut them, they do not “spread out” in the jar. And at long-term storage These tomatoes hold their shape better.

Ingredients for harvesting:

• Tomatoes -2 kg.
• Bulgarian pepper - 2 pcs.
• Garlic - 2 medium heads
• Sugar - 100 gr.
• Salt - 2 tbsp. spoons without a slide
• Vinegar 9% - 100 gr.
• Vegetable oil - 100 gr.
• Dill
• Parsley
• Basil
• Hot pepper to taste

Cooking:

1. First things first, we need to prepare the vegetables. Select the tomatoes, free the pepper from the stalk and seeds, peel the garlic and rinse well. We also wash the greens under running water, give time to drain the water.

2. Grind garlic and bell pepper in a deep container with a blender. If it is convenient for you, use a meat grinder. Then add vegetable oil, vinegar and sugar to the resulting spicy filling. We mix.

3. For spiciness, add hot pepper, how much to put it and whether to put it at all, everyone decides for himself. If you like spicy, add more, I add quite a bit.

4. Add salt to the filling, about 2 tablespoons without a slide and mix. Such a small amount of salt for our proportion will be quite enough, since we have hot peppers and garlic, which give sharpness. And the idea of ​​​​this blank is not to pickle the tomatoes, but to make a delicious salad appetizer.

It is better to use special salt for salting - it is stone with large crystals. And the longer it lies, the better. Because, already proven, seasoned salt makes preservation more delicious.

5. Then we cut the greens without chopping much, remove the hard branches. We shift the greens to the spicy filling and mix, it turns out to be thick. For long-term storage, do not put a lot of weed, and if you plan to quickly eat such a snack (after all, after 12 hours it can already be served on the table), then you can put more.

6. Now we cut our ripe fruits into 4 parts, removing the stem and immediately put them in a sterilized bottle. It is not at all necessary to cook in a 3-liter jar, if it is easier for you, you can do it in a 1 or 2-liter container.

7. As soon as one layer of tomatoes is obtained, we shift with a layer of filling.

8. We make the second layer bigger and again shift it with fragrant greens.

9. Thus, we get several layers. We add the entire fill. If the tomatoes are not completely covered, it's okay, they will still release juice.

10. Close the jar with a steamed nylon lid and turn it upside down. Place in the fridge, turning occasionally to marinate the tomatoes evenly. After 12 hours, the snack will be ready.

If we close for the winter, then we take it to a cold place, for example, to the cellar and also turn it over. And it’s better to visit a few more times and turn the jar over, but this is not necessary. Such an appetizer is stored for 3-4 months and I do not sterilize it.

According to this recipe, you can cook green tomatoes, it also turns out incredibly tasty!

Sun Dried Tomatoes Italian recipe

An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes are great "friends" with salads, meat, fish, pasta and pizza. Yes, and just put such a yummy on a piece white bread- delight.

Ingredients:

• Tomatoes - 2 kg.
• Salt, pepper - to taste
• Olive oil - 150-200 ml.
• Oregano - to taste
• Basil - to taste

Cooking technology:

1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less juicy varieties. For such a workpiece, a cream variety is excellent. I make from large fruits that do not fit into a jar, or are not very beautiful in shape. Tomatoes should not be spoiled, bumped and of course without a sour smell. We wash and give time to dry from moisture.

2. If you have large fruits, cut them into four parts, if small, into two.

3. We cut out the stalks and remove the "inside" core with seeds, since with it the tomatoes dry an order of magnitude longer and have a slightly different taste.

The core can be used in the preparation of adjika, tomato soup and other dishes.

5. We will dry in the oven, so we need to prepare a baking sheet, cover it with baking paper and carefully lay out our tomatoes in one layer, tightly to each other.

6. We heat the oven to 60-100 ° C degrees and send our slices. They will dry for 4-6 hours depending on the size. The larger the slice, the longer it will take to cook.

7. Keep an eye on the dried fruits and adjust the temperature if necessary so that they do not burn.

To evaporate moisture faster, open the oven door a little

8. Ready tomatoes are slightly moist and bend easily, in no case should they break, then they are overdried. When the fruits are cooked, we take out and give them time to cool completely. As we can see, they have significantly decreased in size, this is how it should be.

9. We shift the dried slices into a container, sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but it wasn’t available in the nearest stores and I used purchased dry herbs. You can also finely chop the garlic if you like. Stir until the spices are well distributed and transfer to a clean jar. The jar may not be sterilized, but I am careful and rinse with boiling water.

10. Tomatoes must be tightly packed and make sure that the oil completely covers them, otherwise, during long-term storage, they may deteriorate and all work will be in vain.

11. Then we twist the lid and remove the jar of goodies in the refrigerator (no need to roll up). You can eat them within a week. During this time, sun-dried tomatoes are thoroughly saturated with spices and oil. The longer they infuse, the tastier they will be. You can store such a delicacy in the refrigerator all winter, but not longer than 6 months.

Important! be sure to get the jars with a clean fork, otherwise they will become moldy.

The preparation turns out to be simply CHIC, though a lot of fruit is consumed, and the jar comes out small, but it's worth it, believe me!

And you will cook sun-dried tomatoes, write below in the comments?

Harvesting tomato with onions: tasty and fast

Such a blank is loved by everyone and always desired on every table. Tomatoes are moderately spicy, soaked in spices and the aroma of onions. Perfectly combined with second courses and always disappear first from the table. Try this recipe and I'm sure this recipe will become a favorite for years to come...

Required (calculation for 700 gr. jar):

• Tomatoes - 600 gr.
• Onion - 1 small head
• Peppercorns - 5 pcs.
• Bay leaf
• Apple cider vinegar - 1 tablespoon

Marinade (per 1 liter of water):

• salt - 1.5 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking technology:

1. First of all, we need to rinse and sterilize the jars. Then select the tomatoes, they should not be large, sufficiently elastic, whole, without any damage. We wash our red fruits and give time for the water to glass. Peel the onion from the husk, rinse under running water and cut into rings, half rings or slices, as you like.

2. Put a pot of water on the stove. Recently I have been heating with an electric kettle, it is faster and more convenient for me. We lay out the vegetables in sterilized jars, but not under the very neck - we need to leave room for the onion.

3. Fill the jars with boiling water, cover with lids (sterile) and leave for 10 minutes.

I put the jars on a wooden board, playing it safe so that they do not crack

4. After the time has elapsed, drain the water from the cans into the pan and send it to the fire. After boiling, add the indicated amount of salt and sugar, mix until dissolved. Boil the brine for 5 minutes.

5. In the meantime, put onions in jars, put peppercorns and one bay leaf each. Pour 1 tablespoon of apple cider vinegar into each jar.

Apple cider vinegar is healthy, and in the marinade, there is very little of it.

6. Fill the filled jars with boiling marinade, tighten the lids, turn over and cover with a warm blanket for a day. This conservation is perfectly stored in the apartment with room temperature.

Good luck with your preparations!

We close the tomatoes with carrot tops (recipe without sterilization for 1 liter jar)

This recipe has become hugely popular and for good reason! Tomatoes come out just delicious, and the brine tastes extraordinary. It would seem that ordinary carrot tops, which everyone throws away or give to be eaten by domestic animals. But in the preparation, it works wonders, making a winter twist - a magical taste ...

Ingredients:

Cooking method:

1. We prepare tomatoes and herbs for preservation, rinse thoroughly and give time to drain the water. Peel the garlic.

2. At the bottom of a clean and sterilized jar, put peppercorns, one clove, chopped garlic cloves. Yes, we send dill umbrellas, 7-8 sprigs of carrot tops. Next, we thoroughly tamp all the greens, you can use a small ladle. Add some hot pepper if desired.

3. The fruits do not have to be red, you can close and not ripened - pink, brown. So that when pouring jars with boiling water, the skin on the tomatoes does not burst and crack, several punctures should be made with a toothpick or skewer at the place where the stalk is attached. We fill the jar to the top and put a sprig of carrot tops on top.

4. Fill all the jars with boiling water up to the very neck, cover with a metal lid and leave for 15-20 minutes. During this time, the vegetables are steamed well.

6. After the specified time, drain the infused water into a saucepan, in which the marinade will be prepared. There are marks on the pan, I can use them to navigate how many liters of liquid it turned out. Accordingly, a calculation will be made based on this amount, how much salt and sugar are needed to prepare the brine.

7. Add a little more water, since the tomatoes were still in boiling water, they absorbed some of the water. Pour the measured amount of salt and sugar into the pan.

8. When the water boils, add citric acid mix well and turn off the stove. Then we begin to pour the boiling marinade into prepared jars, then close the lid, whether it be screw or under a seamer.

9. Turn the jars upside down and wrap them in a warm blanket or an old jacket. We leave our blanks in this position until they cool completely.

Then we send it to the cellar or pantry to wait for its finest hour.

Tomatoes with cucumbers for the winter - you will lick your fingers recipe

I really like this option. He opened the jar, and on the table both crispy cucumbers and juicy tomatoes flaunt on a plate. The mix is ​​beyond praise!

Ingredients (per 3 liter jar):

• Tomatoes
• cucumbers
• Carrot
• Salt - 4 tbsp. spoons (no slide)
• Sugar - 3 tbsp. spoons (heaped)
• Vinegar - 8 dessert spoons
• Garlic - 3-4 cloves
• Black peppercorns - 10 pcs.
• Allspice black pepper - 5 pcs.
• Bay leaf - 3-4 pcs.
• Carnation - 4 pcs.

Cooking process:

1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake in the oven for 15 minutes.

Be sure to load the jars into a cold oven, but if you put them in a hot oven, they will crack.

2. At the bottom of each jar we put an umbrella of dill, then cucumbers and tomatoes. I do not indicate the exact number of vegetables, since it all depends on the size of the fruit and your preferences, as well as availability. For example, I had fewer cucumbers than tomatoes, so the latter will dominate in my assortment.

3. In each tomato, near the stem, we make punctures with a toothpick. Punctures should be deep, half, or even the entire length of the fetus. If the punctures are not deep, then there will be no effect - checked! If you are not embarrassed by a couple of "wounded" (burst) vegetables in a jar, you can save time and not make holes in the fruit.

4. We tightly pack the vegetables in the jar, leaving a little room for seasonings.

5. We send a pot of water to the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. Leave the recipe for 20 minutes. I, on the other hand, wait until the water cools down so that the jar can be picked up and not burned. Then we put on a nylon lid with holes and drain the infused water back into the pan.

6. When the water starts to boil, add salt and sugar, mix well. Since I don't have a cellar, I store the canned food in the pantry, so my brine is saturated. If your seaming is stored in the cellar, then you can reduce it by 1 spoon (salt 3 tablespoons, sugar -2).

7. While the marinade is boiling, at this time we pour all the spices and 3 wheels of carrots into the jar. If desired, you can add a little horseradish and hot pepper, but I did not have either one or the other.

8. The marinade has boiled, now add 1 dessert spoon of 70% vinegar essence to a 3-liter jar and pour the boiling marinade into filled jars, right up to the neck. If you only have 9% vinegar at home, then add 8 dessert spoons. Close the lid and seal tightly with a key.

9. Turn the jars upside down and cover with a warm blanket until cool. Often in this position, they stay for a day, and then we remove them to a far corner, where our assortment is waiting for its time.

Conservation is ready!

Chopped tomatoes with onions, like fresh!

A very simple canning recipe. And in the winter I opened a jar, transferred the contents to a salad bowl, added vegetable oil and got an amazing salad. I stock up on such a blank for the future thoroughly and advise you ...

• Tomatoes
• Salt - 1 teaspoon with a slide
• Sugar - 1 teaspoon with a slide
• Onion - 1 medium head
• Peppercorns - 5-8 pcs.

Cooking method:

1. For this preservation, you need to choose dense, fleshy varieties. I really like cream. Cut in half, if you have large fruits, then you need to 4 parts. Onion cut into large half rings.

2. In a clean jar at the bottom, lay the onion, then the slices of tomatoes cut down. I fill as many jars as will fit in the pan in which we will sterilize.

3. Add salt, sugar, pepper and cover with lids.

4. We cover the bottom of the pan with a napkin, put our blanks in it. We fill with water up to the shoulders of the cans and send it to the stove. As soon as the water boils, reduce the fire a little and detect forty minutes.

The recipe is simple but delicious in winter!

Pickled tomatoes with grapes for the winter without vinegar

Ingredients:

• Cherry - 0.5 kg
• Grapes - 150 gr.
• Sugar - 1 tsp.
• Salt -1 tsp.
• Garlic - 2 cloves
• Currant leaf - 2 pcs.
• Cherry leaf - 1 pc.
• Black peppercorns - 2 pcs.
• Hot pepper - 10 gr. (optional)
• Umbrella dill - 1 pc.

Cooking:

1. We prepare cherry tomatoes and grapes for canning. We select whole, dense tomatoes and wash well in water. Wash the grapes in whole bunches, then remove from the brush. If spoiled berries come across, discard them. We also thoroughly wash the greens that we will use.

2. At the bottom of a sterile jar we put a dill umbrella, peppercorns, hot peppers, garlic.

4. Boil water and fill our workpiece with boiling water. Cover with a lid and leave to brew for 15 minutes. Next, drain the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for this purpose). We cover the jars with lids and put a clean towel on top so that they do not cool down while we prepare the marinade.

5. We send the pan to the fire, pour in a little more water, as the cherry tomatoes and grapes have absorbed a little. Bring to a boil and add a teaspoon of salt and sugar. We mix. When the marinade boils, pour it into a jar directly boiling. We tightly close the lid and wrap it with a warm blanket, be sure to turn the lid down.

Here we have such a beauty, and it’s also very cool that you don’t need to add vinegar at all!

Canning tomatoes in our own juice according to the best recipe

This recipe for harvesting is not only very tasty, but also very convenient. Tomatoes are served in a salad bowl on the table, and we use the juice in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it is very tasty, which is most often done in our family. The recipe is very simple, done by sterilization. He also attracted me by the fact that you do not need to add vinegar to the preservation.

Ingredients:

• Cream tomatoes on a jar
• Allspice 4 peas in each jar
• Juicy tomatoes for pouring
• Allspice

For 1 liter filling

• Salt -1 tbsp
• Sugar - 2 tablespoons

Cooking:

1. In a clean jar, put the tomatoes, which were previously washed and dried. Empty jars do not need to be sterilized. Fruits should be selected dense, not overripe.

2. Now we need to prepare tomato juice. Here, just the same, you need to use juicy varieties. We pass the chopped pieces through a blender, meat grinder or juicer. I like the second option, as we get rid of the seeds and peel. Next, you need to measure the volume of juice. We need about 2 liters of juice for 3 liter cans. We put the juice on the fire, bring to a boil. We remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (because we have 2 liters of tomato juice). Let's give it a good boil.

3. Pour hot juice into jars and add 4 peas each allspice in each jar, cover with a lid. Put in a saucepan and fill up to the shoulders with water.

Important! We put a napkin or towel at the bottom of the pan so that the jar does not burst in the process.

We send our blanks to the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.

The workpiece is ready! In winter we will enjoy the gifts of summer!

A simple and favorite recipe for sweet tomatoes per liter jar

Good luck preparing!

Pickled tomatoes with raspberry leaves

I copied this canning option from my mother's cookbook, and if I'm not mistaken, she found it in a magazine. The recipe exceeded all our expectations, the tomatoes come out delicious. And also one more plus - raspberry leaves contain acetylsalicylic acid, which prevents preservation from fermenting, betraying a special taste to tomatoes.

Ingredients: (calculation for one 3-liter jar)

• Tomatoes - 1.5 kg
• Salt - 2 tbsp. spoon
• Sugar - 5 tbsp. spoon
• Acetic essence 70% - 1 tbsp. spoons
• Raspberry leaves - 3-4 pcs.
• Peppercorns - 4 pcs.
• Laurel - 2 pcs.

Cooking process:

1. Put a sprig of raspberries at the bottom of the jar, then fill the bottle with pre-prepared tomatoes. Their number in the ingredients, I indicated approximate, since it all depends on the size of the fruit. Banks do not need to be sterilized.

2. We put a pot of water on the stove, when the water boils - pour our blanks with boiling water for 40 minutes. We cover with lids, which were previously held in boiling water. When the bottle has cooled down and can be taken with your hands, drain the water using a plastic cap with holes back into the pan.

3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When it boils a little, pour into jars, trying to get pepper and bay leaf into each. Pour into each bottle a tablespoon of vinegar essence.

4. Cork with a metal lid and turn upside down. Wrap and leave until the preservation is completely cool. This takes about a day.

Winter harvesting is perfectly stored in a cool place, not necessarily in the cellar!

Green tomatoes for the winter (recipe with step by step description)

A very tasty appetizer comes out, which disappears at the speed of sound until the end of winter. Green fruits of cold salting are obtained as barrel ones, you just need to adhere to the required proportions. The recipe is very simple, does not require sterilization.

Ingredients:

• green tomatoes
• Dill umbrella - 2-3 pcs.
• Horseradish leaves - 3 pcs.
• Cherry leaves - 2 pcs.
• Currant leaves - 2 pcs.
• Garlic - 10 cloves
• Peppercorns - 7-10 pcs.

• Water - 1.5 liters
• Salt - 2.5 tbsp. spoons
• Sugar - 1.5 tbsp. spoons
• Mustard - 1.5 tbsp. spoon

Cooking:

1. At the bottom of a clean jar we put dill umbrellas, horseradish leaves, cherries and currants. We cut the garlic into slices and also send it to the jar, but not all, but half of the total. We also add peppercorns.

2. Tomatoes are best taken slightly browned, they turn out tastier, but red fruits according to this recipe are very tasty. On each we make an incision crosswise, or along, but deep.

3. Fill the jar. If our green "friend" does not fit, cut it in half.

3. When the green tomatoes fill the jar up to 1/3 - put another piece of horseradish, then fill the glass container to the top and pour in the remaining garlic.

Important! Do not feel sorry for horseradish leaves, because they make the fruits elastic and tasty

4. Now the turn has come to the preparation of the marinade.

Important! Use purified water (I buy in a store) or spring water. It is better not to use it from the tap, because. it is chlorinated and the tomatoes will not taste good.

Pour 1.5 liters of water (cold) into a deep container, add salt, sugar, mustard and mix everything well until dissolved.

5. Pour green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close the nylon lid and put it in a cold place - a cellar or a refrigerator. After 1-1.5 they can be eaten. Such an appetizer is stored throughout the year.

The brine will immediately be cloudy, but over time, the "turbidity" will settle and it will brighten, and you will eat an amazing snack.

The best chilli ketchup recipe

Spicy lovers love this recipe. Tomatoes are spicy, spicy-sweet in taste. Such an appetizer will be a chic addition to the side dish, as well as awesomely tasty with meat roasted at the stake.

Required Ingredients:

• Tomatoes - 2 kg
• Salt - 2 tbsp. spoons
• Sugar - 1 cup
• Vinegar 9% - 1 cup
• Water - 7 tbsp.
• Ketchup Chile - 8 tbsp. lies.
• Garlic - 10-12 cloves
• Black peppercorns and allspice, 20 pcs.
• Bay leaf - 4 pcs.
• Hot red pepper - optional and to taste
• Currant leaves - 3 pcs.
• Cherry leaves - 3 pcs.
• Umbrella dill - 1 pc.

Cooking process:

1. Pour water into the pan, in which we will prepare the marinade. We add the required amount according to the list of ingredients of salt, sugar, ketchup and vinegar. We send it to the stove and let it boil.

2. Then we sterilize the glass container in any way convenient for you.

3. We select tomatoes without flaws. In each, where the tail is fastened, we make a puncture with a skewer or a toothpick. So that during the sterilization of the blanks, the tomatoes do not burst.

4. At the bottom of the jar we put dill, leaves, add garlic, black peppercorns and allspice, as well as a little hot pepper. Place the tomatoes in a jar and pour over the marinade. We seal hermetically with metal lids using a seaming key.

5. We take a large saucepan so that conservation can fit into it. We cover the bottom with a towel or napkin. We send filled jars there. Pour over the "shoulders" with water and boil for 10 minutes. Next, turn it over, put it on a towel with a lid down and wrap it up until it cools completely.

Preservation for the winter is ready!

We prepare for the winter tomatoes with citric acid in 3-liter jars

It's simple and quick recipe waste tomatoes. They are incredibly delicious. Everything is eaten and immediately washed down with brine, because it is also excellent. This recipe is a favorite in our family. Yes, not only in the family, but also in our environment, who tried this yummy. And who should not eat vinegar, it’s generally a godsend, because it is replaced by citric acid.

List of required ingredients (calculation for a 3-liter jar):

• Tomatoes - 1.5
• Sugar - 5 tbsp. lies.
• Salt - 2 tbsp. lies.
• Citric acid - 1 teaspoon with a slide
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• dill umbrella
• Garlic - 3-4 pcs.
• Hot pepper optional
• Allspice -4 pcs.
• Peppercorns - 5-6 pcs.
• Carnation - 2-3 pcs.
• Bay leaf - 2 pcs.

Cooking method:

1. Before starting harvesting, as usual, we prepare tomatoes - we select small whole fruits, without damage, about the same size. We peel the carrots. Bell pepper we clean the seeds and the stalk and wash it together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize in a way convenient for you, whether it be an oven, microwave or over steam (over a kettle / saucepan + colander or double boiler).

2. At the bottom of each bottle we put a dill umbrella, garlic, bay leaf, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, parsley sprig.

3. We put tomatoes in jars. Do not forget to pierce deeper with a toothpick or needle.

4. Add carrots sliced ​​\u200b\u200bin slices or cubes with stripes of sweet pepper.

4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put water on the brine on the stove. When the water boils, add salt granulated sugar and citric acid, let it boil a little. Drain the infused water from the jars and pour over the brine.

5. We roll up the lids on the jars and put them in a far corner so as not to interfere. Wrap with a warm blanket until the preservation is completely cool. Then we put it in the cellar.

We enjoy winter fragrant tomatoes!

Video on how to close the most delicious "tomatoes in the snow" with garlic

Another hit of tomato blanks! Delicious sweet-spicy tomatoes will not leave anyone indifferent, they are eaten first! And if guests come, get ready to share the recipe.

Ingredients for 1 liter jar:

• Tomatoes - 500-600 gr.;
• Garlic - 1 teaspoon (possible with a slide);
• sweet peas (optional) - 2 pcs.;
• Mustard seeds (optional) - 0.5 tsp;
• Vinegar 70% - 0.5 tsp.

Marinade per liter of water(per liter jar about 400-500 ml of marinade):

• Sugar - 3 tbsp. spoons;
• Salt - 1 tbsp. spoon.

Surprise your loved ones tasty preparation in winter!

The most delicious recipe for tomatoes in tomato juice without vinegar and sterilization

Easy to prepare recipe, amazing taste of tomato. Tomato juice can be used in cooking. The recipe has been tested for decades.

Ingredients for 5 jars 1.5 liters:

• Tomatoes - 5 kg.
• Tomato juice - 3.5 l.
• Salt - to taste

Cooking method:

1. Add salt to taste into ready-made boiling tomato juice and mix well.

And you can not salt at all, it's up to you.

2. Pour boiling water over the lids.

3. We lay out the tomatoes in jars. Fill with boiling water, close the lids and leave for 10 minutes.

4. We put a plastic lid with holes on the jar and drain the water.

5. Fill the jars with boiling tomato juice to the top so that the tomatoes are completely submerged. Cover with a metal lid.

6. We twist the covers with a key.

In winter, enjoy the gifts of summer!

Delicious Cherry Tomato Canned Recipe

Cherry is a very tasty and beautiful fruit. A blank of these mini-tomatoes will become a bright decoration of the table. And ardent lovers of pickles will appreciate this recipe.

Ingredients:

• Cherry tomatoes - 500-600 gr.
• Onion - 1 small head
• Umbrella dill - 1 pc.
• Parsley - 4-5 sprigs
• Horseradish leaf - 1/2 part
• Peppercorns - 8 pcs.
• Bay leaf - 1 pc.

Marinade for 1 liter jar:

• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. spoon (no slide)
• Vinegar 9% - 1 teaspoon

Cooking method:

1. At the bottom of a clean sterilized jar we put spices: parsley, dill umbrella, onion cut into rings 0.5 cm wide, bay leaf, peppercorns and horseradish leaf. Then fill with cherry tomatoes.

2. Fill the tomatoes with boiled water and leave for 15 - 30 minutes.

3. While our mini-tomatoes are in boiling water, we need to prepare the brine. Pour 1 liter of water into a saucepan. Add sugar and salt, then send the pan to the stove and bring the marinade to a boil.

4. Drain from liter jar infused water with nylon cover with holes. Next, pour a teaspoon of vinegar directly into the jar.

5. Pour boiling brine over the neck of the jar so that it completely covers the mini-fruits (cherries).

6. Cork with a metal lid. Wrap up. When the jar has cooled, put it in a cool place. But I have them and at room temperature are wonderful!

This concludes my collection. I hope you like it and you will find the most delicious ideas blanks! Which will delight you and your family in the cold season! After all, as my grandmother said: “Winter will ask what did you do in the summer?”

For comments and reposts of the article in the social. network special thanks.

And I wish you that all your blanks turn out well!

Canned tomatoes, in the view of most housewives, are pickled, rolled in their own juice and chopped, which must be sterilized for a long time in a water bath. The latter type of processing is suitable only with a large portion of vinegar, then the tomatoes will retain their color and shape. Sterilization of the gentle juicy vegetable without fixing acidic additives, it boils into a gruel that tastes like sour carrots.

Sweet canned tomatoes without sterilization: a step by step recipe

Most recipes begin or end with the words: “we lay out in sterilized jars and roll them up with sterilized lids.” It can discourage anyone from wanting. If you think about it, this process is necessary to fight germs and bacteria. If you pour vegetables and fruits with boiling filling, and even several times, the heat treatment of the walls occurs repeatedly. Bacteria die at 70°C. So oil-oil turns out!

Either we sterilize jars and store cold food, or we use boiling brine, syrup, and other preservative fillings. If the habit of sterilization is so strong, you can replace it with rinsing the jars with boiling water from the kettle. In general, jars explode not due to insufficient heat treatment, but due to the fact that air enters under the lid.

To make a salad you will need:

• bulb;
• garlic;
• tomatoes;
• water;
• spices;
• granulated sugar;
• vegetable oil;
• salt.

Based on one liter of brine, we take:

• 1 stack of salt;
• 2 stacks of sugar;
• 1 stack vegetable oil;
• a few seeds spicy herb, except for coriander, any will do (cumin, dill, cumin).

To roll chopped tomatoes for the winter for a large family, you will need liter jars. In small portions, you can close the tomatoes in twisting coffee jars. Their advantage is thick walls and lids, reinforced with a cardboard insert, which is sucked up when the workpiece cools.

How to cook:

1. In a large bowl or saucepan, cut the tomatoes into slices. Let them stand while the jars are processed and the spices are laid out on them.
2. Several thin semicircles of onions are placed at the bottom of each jar. They are essential for smell. Their excess will not spoil the salad, but if you are in summer salad do not add onions, then do not be zealous here either.
3. The juice extracted from the vegetables is poured from the tomatoes into the saucepan for the brine.
4. The amount of water required for filling is added to it.
5. We prepare a brine from the necessary ingredients.
6. While the brine is boiling, it is necessary to arrange the tomatoes in jars. Slice 1 garlic clove into thin slices and place on top of the tomatoes.
7. Boiled brine is poured into each jar and immediately closed with a screw or plastic lid.
8. Cooled jars are stored in the refrigerator.

It so happens that the harvest of tomatoes was born not entirely successful. Many unripe fruits, rotten. But this does not mean that all tomatoes will simply have to be disposed of. From these tomatoes you can make an excellent snack for the winter, if you cut them into slices, pickle them deliciously and preserve them in jars. In this article, we will present you the best, in our opinion, recipes for chopped tomatoes for the winter. You will be surprised how original tomato preparations turn out.

Every housewife who loves and is accustomed to canning vegetables in the summer will probably think about the question of how the preparation of chopped tomatoes differs from whole ones. To preserve tomatoes in slices, you need to properly prepare for the process of rolling them.

We will explain to you step by step what and how to do in order to make quality snacks from chopped tomatoes:

1. Choose fleshy fruits. It's okay if there are damaged parts on them - you just cut them off.
2. Cutting can be any. As a rule, housewives cut tomatoes into slices or rings.
3. It is very important to follow a clear recipe in every marinade recipe for chopped tomatoes. If some ingredient is put more than it should be, or less, then the taste will be distorted.
4. All rolled up jars of chopped tomatoes should be cool with the lids upside down.
5. Be sure to lower the tomatoes rolled up with metal lids into the basement or any other dark and cool room.

Chopped tomatoes for the winter: recipe "Slices"

Let's start from the very simple recipe canning chopped tomatoes with onions for the winter. We tell you the detailed instructions for their preparation:

1. Cut into slices 2 kg of tomatoes
2. 500 g of onion should be cut into half rings or rings
3. Sterilize jars. Put tomatoes on their bottom, and on top - onions
4. Prepare marinade for tomatoes:

• pour 3 liters of water into the pan
• add 150 g of salt and 170 g of granulated sugar to the water
• after the brine boils, pour 1 tbsp into it. table vinegar
• remove marinade from heat

1. Pour the marinade over the tomatoes and leave for 7 minutes. pasteurized. After that, roll up the jars with lids.

How to preserve chopped tomatoes in gelatin?

Very unusual taste buy tomatoes, in the process of canning which gelatin is added. We will present you good recipe chopped tomatoes with garlic for the winter, in the marinade of which gelatin is added:

1. Cut into rings 2 kg of tomatoes. Make sure that the thickness of each ring does not exceed 1.5 cm.
2. 500 g of onions must be chopped, as in the previous recipe, in half rings.
3. Slice the head of garlic into thin slices.
4. At the bottom of each jar that you take for seaming tomatoes, lay the following products:

• bay leaf
• a few peas of allspice
• dill umbrella
• a few stalks of parsley

1. Tomatoes, onions and garlic are placed on top of the greens.
2. Prepare the marinade for these tomatoes:

• soak 25 g of gelatin in a glass of water - it will swell for 45 minutes.
• dissolve 100 g of sugar and salt in 1.5 liters of water - let the brine boil
• after the brine boils, pour the prepared gelatin into it and mix everything well

1. Fill jars of tomatoes with marinade, then roll them up with tin lids.

How to preserve green chopped tomatoes for the winter?

Green tomato lovers will appreciate the recipe below. On winter table you will show off gourmet snack from green tomatoes stuffed with herbs. To make such a blank, you need:

1. Wash 1 kg of green tomatoes (it is better to choose small fruits). Cut them open to get some of the pulp out of them.
2. Finely chop with a knife 150 g of celery and parsnips, 50 g of garlic.
3. Pour the herb and garlic mixture into each tomato.
4. Put the stuffed tomatoes in a deep pan, and then put a heavy weight on them. In this state, they must be within 6 days.
5. On day 7, place the tomatoes in jars. The juice that they release must be boiled and poured over the tomatoes. After that, the jars are rolled up with tin lids.

Recipe for chopped tomatoes for the winter "Lick your fingers"

The following recipe will appeal to lovers savory snacks. We will share with you a recipe for preserving chopped tomatoes in Korean. They turn out so delicious that you just lick your fingers:

1. Take 2 hot peppers and cut them into slices
2. Then chop 7 cloves of garlic into thin plates
3. Slice 1 kg tomatoes. In this recipe, tomatoes can also be cut into rings, the thickness of which will not exceed 1 cm.
4. Coarsely grate 2 carrots
5. 1 bunch of dill, parsley and basil, chop with a knife
6. Place the prepared vegetables in a saucepan. Fill them up:

• 1 tbsp salt
• 1.5 tbsp Sahara
• seasoning " Korean carrot» (added to taste)
• Pour in enough water to cover all the ingredients in the pot

1. After everything boils, pour 50 ml of vinegar and vegetable oil into the tomatoes.
2. Pour the workpiece into jars and roll them up with lids.

Recipe for chopped tomatoes in their own juice for the winter

An unusual taste is obtained if you preserve chopped tomatoes without sterilizing the jars in your own juice. The recipe that we present to you includes many technological processes, but you should take your time to complete them - the appetizer will turn out amazing. What do we have to do:

1. Line a baking sheet parchment paper. Arrange 4 sliced ​​tomatoes on it. You will need 1.5 kg of tomatoes.
2. Sprinkle the tomatoes with a mixture of sugar (4 tbsp), salt (the same amount) and pepper (1 tbsp).
3. Put the tomatoes in the oven, which must first be preheated to 125 ° C. Tomatoes should be in it for 8 hours. At the same time, it is recommended to slightly open the door so that the liquid evaporates faster from the vegetables.
4. Prepare the marinade for preservation - finely chop 1 bunch of dill with basil, pour 1 tbsp into the greens. vegetable oil and balsamic vinegar. Mix everything well.
5. When the tomatoes are ready, take them out of the oven, arrange them in jars and pour over the marinade.

Recipe for chopped tomatoes for the winter in a salad

Chopped tomatoes go well with other vegetables. You can close all kinds of salads for the winter, but we will share with you 2 of the most original recipes for chopped tomatoes for the winter:

1. Close up salad with Bulgarian red pepper:

• Cut into strips of 1 kg of pepper, carrot and onion
• Cut into thin half rings 3 kg of ripe tomatoes
• Mix vegetables together in one bowl. Sprinkle them with 1 tbsp. salt, and then mix everything thoroughly.
• Set the vegetables aside for 12 hours. During this time, they should be saturated with each other's aromas and release juice
• Juice must be boiled. After it boils, pour vegetables into it and boil them for 20 minutes.
• After that, the salad can be laid out in jars and rolled up.

1. Close for the winter chopped tomatoes with cauliflower:

• Take 2 kg of tomatoes and cut them into slices
• Disassemble into inflorescences 1 kg of cauliflower
• Slice 2 bell peppers
• Place 2 cloves of garlic, a sprig of dill and a bay leaf on the bottom of the jars
• Put the pepper on top of the seasonings, then the tomatoes and cabbage should be at the very top
• Pour boiling water over the salad. In 20 minutes. everything must be poured into the pan
• Add sugar, salt to the water (for 1 liter of water there should be 3 tablespoons of sugar and 2 tablespoons of salt)
• When the brine boils, add 1 tbsp. mustard seeds
• Pour in the marinade. Add 1.5 tbsp to each jar of salad. vinegar (if you take liter jars)
• Roll up the jars with lids, wrap them in a blanket, and after 12 hours lower them into the basement

How to cook jam from chopped tomatoes?

We can not ignore the original recipe for tomato jam. It is very easy to cook it, but not many people take it up, thinking that something tasteless will turn out. Do not be afraid to experiment, and you will never regret that you have prepared such a sweetness for the winter:

1. Prepare a soda solution - dilute 20 g of soda in 1 liter of water
2. Cut 2 kg of green tomatoes into small pieces. Fill them with soda solution and keep them there for 4 hours
3. When the specified time has passed, rinse the tomatoes under cold water.
4. Boil sugar syrup - pour 2.5 kg of sugar with water so that it dissolves completely
5. While the syrup is cooking, separately fry 500 g in a pan walnut. This will take only 3 minutes.
6. Mix in sugar syrup tomatoes with nuts. Let the jam infuse for 9 hours
7. After that, boil the jam and set it aside again for 9 hours. Carry out this procedure 3 times
8. Pour the jam into jars and roll them up

The kitchen is a place where every housewife can create magic. We wish you to always get any dishes in your kitchen. Let the preparations for the winter turn out to be especially tasty. We hope that you will like the recipes we have chosen for you, and you will delight your loved ones in the winter. delicious snack from chopped tomatoes.

Video: "Original tomato canning recipes"