Tomatoes for the winter without salt and vinegar. How to cover tomatoes in pieces for the winter

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Servings: 8 pcs.
Cooking time: 2 hours
Kitchen: Select a kitchen

Recipe Description

On this page I will tell you how to seal tomatoes in jars for the winter. For many years now I have been covering tomatoes in pieces for the winter. I used to always close them completely - my mother did it, and then I did it. But ever since I mastered this recipe, this is the only way I make them. Moreover, each of my friends or guests who managed to try my delicious canned tomatoes, reminiscent of a ready-made salad, asked me how to seal the cut tomatoes for the winter.

I wrote down this recipe so often for acquaintances, relatives, friends and co-workers that I finally decided to post it on the site. Moreover, now is the autumn season again, cheap vegetables are a dime a dozen, and if anyone wants to close up tomatoes for the winter, then it’s time to find a suitable recipe to please your loved ones in winter with delicious canned tomatoes, adding them to meat or.

In this recipe I provide the ingredients for 8 quart cans of canned tomatoes. If you want to cook more (or less), increase (or decrease) the amount of food proportionally.

As for the variety, of course, you can cover any tomatoes for the winter: yellow, pink or red, you can make a mixture of tomatoes of different colors to make it look beautiful. But it is better to give preference to hard, strong fruits, so that during cooking the pieces do not fall apart or lose their shape, but look whole and beautiful.

I always start canning by cleaning the kitchen, then washing the jars with baking soda and boiling the metal lids for a few minutes. This is not idle advice. A clean kitchen, having everything you need for work at hand, clean, sparkling glassware prepared in advance - all this creates an atmosphere of celebration and good luck. And this is necessary for conservation to be successful.

To prepare chopped tomatoes in jars for the winter, you need:

• 5 kg tomatoes.
• 2 cups sugar.
• 3 tbsp. spoons of salt.
• 1.5 cups vinegar.
• 6 medium onions.
• 0.5 teaspoon of cloves.
• 8 small bay leaves.
• 40 black peppercorns.
• 1-2 pods of hot pepper (fire, jalapeno or paprika).
• 3.5 liters of water.

Cooking step by step:

• Selecting vegetables for preservation. The more ripe, beautiful and tasty fruits you take for work, the tastier your canned tomatoes in jars for the winter will be.
• We rinse the tomatoes in clean water and let them drain and dry slightly. Peel the onion, wash the hot pepper, cut it in half and remove the seeds.

• Cut the onion into thin rings, and finely chop the hot pepper with a knife. (By the way, if you have never cut such a pepper before, be careful. It is better to cut with gloves, otherwise your fingers will burn for several days).
• Mix chopped onion with chopped pepper, divide into about 8 parts and add a portion to the bottom of each jar.
• Next, add 5 black peppercorns, 1 bay leaf and 2-3 pcs. to each jar. clove seeds.

• Then chop the tomatoes. You can simply cut it into 4 parts if your vegetables are not large. It can be smaller - according to your desire. However, I don’t recommend cutting it too small; it’s better to cut it into pieces that are easy to pick up on a fork.
• Add the chopped tomatoes to the jars on top of the onions.
• After this, prepare the marinade: bring water to a boil, dissolve salt and sugar in it, carefully pour in vinegar and heat again until the marinade boils.
• Pour the marinade into jars with chopped tomatoes (do not add 1-1.5 cm to the edge). We place the jars in a large saucepan or boiler, at the bottom of which a grate or other stand is installed (glassware should not be placed directly on the bottom of the saucepan, it may burst).
• Pour warm water into the boiling water (you cannot pour cold water so that the jars with hot marinade do not burst from the temperature difference). The water in the pan should be 3-4 cm below the top of the jars, so that when boiling, water from the boiling water does not pour into the jars.
• Cover each jar with a metal lid, put the pan on the fire, bring the water to a boil and sterilize our tomatoes for 5 minutes (over low heat).
• After this, remove the cans of preserved food from the boiling water, screw the lids tightly (or close them with a seaming key).
• Turn each jar upside down, cover with a blanket and leave for half a day until it cools completely.
• We take the cooled canned tomatoes into a cold room. If you live in a private house, I think you have no problems with such a room - a basement or storage room, or just a cold room will do. If you live in an apartment building, where it is hot in the summer even in storerooms and utility rooms, then it is better to start canning tomatoes for the winter in the fall, when the heat subsides.
• It is better to open canned tomatoes in pieces at least two weeks after preparation, so that they have time to soak in the spices. For example, I open canned food only when I run out of fresh vegetables.

Well, successful conservation and bon appetit!

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 on holidays. And how many different dishes can be prepared from them is simply impossible to count. That's a lot! And even more pickles!

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

And if you have collected the entire harvest and don’t know where to put the red, brown, green, overripe, large fruits - you have come to the right place, dance! We will find a use for everyone, so much so that the taste will make you rock.

I tried to find the best options for preparations and tell them in detail, revealing all the secrets of preparation. Therefore, choose those recipes that have sunk into your soul and create! By the way, if you have a mega harvest of zucchini, I have great recipes...

Well, that's it, I won't bore you, let's get to work. Be patient and in a good mood and go into battle!

Korean tomatoes for the winter - the most delicious recipe you'll lick your fingers!

Preparing for the winter according to this recipe is quick and easy, and it turns out incredibly tasty and spicy. It will especially appeal to lovers of Korean dishes. Try it too, you will definitely love this savory snack!

To prepare this incredibly tasty preparation, you need to select tomatoes that are not too ripe. They should be a little unripe so that when we cut them, they don’t “fall apart” in the jar. And during long-term storage, such tomatoes keep their shape better.

Ingredients for preparation:

• Tomatoes -2 kg.
• Bell 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

Preparation:

1. First things first, we need to prepare the vegetables. Select the tomatoes, remove the stems and seeds from the peppers, peel the garlic and rinse thoroughly. We also rinse the greens under running water and allow the water to drain.

2. Grind the garlic and bell pepper in a deep container with a blender. If you feel comfortable, use a meat grinder. Then add vegetable oil, vinegar and sugar to the resulting spicy sauce. Mix.

3. For spiciness, add hot pepper; how much to add and whether to add it at all is up to everyone to decide for themselves. If you like it spicy, add more, I add just a little.

4. Add salt to the filling, about 2 level tablespoons and mix. Such a small amount of salt for our proportion will be quite enough, since we have hot peppers and garlic, which add spiciness. And the idea of ​​this preparation is not to pickle tomatoes, but to make a delicious salad appetizer.

It is better to use special salt for salting - it is rock salt with large crystals. And the longer it sits, the better. Because, as has already been proven, seasoned salt makes preserves more tasty.

5. Then chop the greens without chopping too much, removing the hard branches. We transfer the greens to the spicy sauce and stir, it turns out thick. For long-term storage, do not put a lot of weed, but if you plan to quickly eat such a snack (after all, after 12 hours it can be served on the table), then you can put more.

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

7. As soon as you have one layer of tomatoes, add a layer of filling.

8. Make a larger second layer and again add aromatic herbs.

9. Thus, we get several layers. Add all the filling. If the tomatoes are not completely covered, that's okay, they will still release some juice.

10. Close the jar with a steamed nylon lid and turn it upside down. Place in the refrigerator, turning occasionally, so that the tomatoes marinate evenly. In just 12 hours the appetizer will be ready.

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

You can also cook green tomatoes using this recipe, and it turns out incredibly tasty too!

Italian sun-dried tomatoes

An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes go great with salads, meat, fish, pasta and pizza. And just putting such a delicious thing on a piece of white bread is a delight.

Ingredients:

• Tomatoes – 2 kg.
• Salt, pepper - to taste
• Olive oil – 150-200ml.
• 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. The cream variety is perfect for this preparation. I make it from large fruits that do not fit into a jar, or are not very beautiful in shape. Tomatoes should not be spoiled, damaged and of course without a sour smell. Wash it and give it time to dry from moisture.

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

3. 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 be drying in the oven, so we need to prepare a baking sheet, cover it with baking paper and carefully place our tomatoes in one layer, close to each other.

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

7. Monitor the condition of the dried fruits and, if necessary, adjust the temperature so that they do not burn.

To speed up the evaporation of moisture, open the oven door slightly.

8. Ready-made tomatoes are slightly moist and bend easily; under no circumstances should they break, otherwise they will be overdried. When the fruits are cooked, take them out and let them cool completely. As we see they have significantly decreased in size, this is as it should be.

9. Transfer the dried wedges into a container and sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but the nearest stores didn’t have any, so I used store-bought dry herbs. You can also finely chop the garlic if you wish. Stir until the spices are well distributed and transfer to a clean jar. The jar does not need to be sterilized, but I am careful and rinse it with boiling water.

10. Tomatoes must be compacted tightly and ensure that the oil completely covers them, otherwise during long-term storage they may spoil and all the work will be in vain.

11. Then screw on the lid and put the jar of treats in the refrigerator (no need to roll up). In just a week they will be ready to eat. During this time, the sun-dried tomatoes will be thoroughly soaked in spices and oil. The longer they sit, the tastier they will be. You can store this delicacy in the refrigerator all winter, but no longer than 6 months.

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

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

Will you prepare sun-dried tomatoes, write below in the comments?

Preparing tomatoes with onions: tasty and fast

This preparation is loved by everyone and is always welcome on every table. The tomatoes are moderately spicy, soaked in spices and the aroma of onions. They go perfectly with main courses and are always the first to leave the table. Try making canned food according to this recipe and I’m just sure that this recipe will become your favorite for all the years to come...

Required (calculation for a 700 g jar):

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

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 in size, fairly elastic, whole, without any damage. We wash our red fruits and let the water drain. Peel the onion, rinse under running water and cut into rings, half rings or slices, as you like.

2. Place a pan of water on the stove. Lately I have been heating with an electric kettle, it’s faster and more convenient for me. We place the vegetables in sterilized jars, but not right up to the neck - we need to leave room for the onions.

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

I put the cans on a wooden board, making sure they don’t crack

4. After the time has passed, drain the water from the cans into a saucepan and put it on the fire. After boiling, add the specified amount of salt and sugar, stir until dissolved. Boil the brine for 5 minutes.

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

Apple cider vinegar is healthy, even in a marinade, just a little bit of it

6. Fill the filled jars with boiling marinade, screw on the lids, turn them over and cover with a warm blanket for a day. This preservation is perfectly stored in an apartment at room temperature.

Good luck with your preparations!

Cover the tomatoes with carrot tops (recipe without sterilization for a 1 liter jar)

This recipe has gained tremendous popularity and for good reason! The tomatoes come out simply delicious, and the brine has an extraordinary taste. It would seem like ordinary carrot tops, which everyone throws away or gives to be eaten by domestic animals. But when prepared, it works wonders, making a winter twist that tastes magical...

Ingredients:

Cooking method:

1. Prepare tomatoes and herbs for preservation, rinse thoroughly and let the water drain. Peel the garlic.

2. Place peppercorns, one clove, and chopped garlic cloves on the bottom of a clean and sterilized jar. Yes, we send dill umbrellas, 7-8 sprigs of carrot tops. Next, compact all the greens thoroughly; you can use a small ladle. If desired, add a little hot pepper.

3. Fruits do not have to be red; you can also cover unripe ones - pink or brown. To prevent the skin of the tomatoes from bursting or cracking when filling the jars with boiling water, you need to make several punctures with a toothpick or skewer in the place where the stalk is attached. Fill the jar to the top and place a sprig of carrot tops on top.

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

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

7. Add a little more water, since while the tomatoes were standing 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 the prepared jars, then close them with a lid, either screw or for a seaming machine.

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

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

Tomatoes and cucumbers for the winter - a finger-licking recipe

I really like this preparation option. I opened the jar, and there were crispy cucumbers on the table and juicy tomatoes on a plate. The mix turns out above all praise!

Ingredients (for a 3 liter jar):

• Tomatoes
• cucumbers
• Carrot
• Salt - 4 tbsp. spoons (without 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.
• Cloves - 4 pcs.

Cooking process:

1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake it 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. Place an umbrella of dill on the bottom of each jar, 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 my assortment.

3. Make punctures in each tomato, near the stalk, with a toothpick. The punctures should be deep, half or even the entire length of the fruit. If the punctures are not deep, then there will be no effect - checked! If you don't mind a couple of "wounded" (bursted) vegetables in the jar, you can save time and avoid making holes in the fruit.

4. Place the vegetables tightly in the jar, leaving some room for seasonings.

5. Place a pot of water on the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. According to the recipe, leave for 20 minutes. I’m waiting until the water cools down so that I can pick up the jar and not get burned. Then we put on a nylon lid with holes and pour the infused water back into the pan.

6. When the water starts to boil, add salt and sugar and mix well. Since I don’t have a cellar, I store preserves 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 spoons, sugar -2).

7. While the marinade is boiling, at this time pour all the spices and 3 carrot wheels into the jar. If you wish, you can add a little horseradish and hot pepper, but I didn’t have either.

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

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

Preservation is ready!

Sliced ​​tomatoes with onions, just like fresh!

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

• Tomatoes
• Salt - 1 heaped teaspoon
• Sugar - 1 heaped teaspoon
• 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 it in half, if you have large fruits, then you need it into 4 parts. Cut the onion into large half rings.

2. Place the onion in the bottom of a clean jar, then the tomato slices, cut side down. I fill as many jars as will fit into the pan in which we will sterilize.

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

4. Cover the bottom of the pan with a napkin and place our preparations in it. Fill the jars up to the hangers with water and place them on the stove. As soon as the water boils, reduce the heat a little and set aside forty minutes.

The recipe is simple, but so delicious in winter!

Marinated 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)
• Dill umbrella - 1 pc.

Preparation:

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

2. Place an umbrella of dill, peppercorns, hot peppers, and garlic at the bottom of a sterile jar.

4. Boil water and pour boiling water over our preparation. Cover with a lid and leave to brew for 15 minutes. Next, pour the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for these purposes). Cover the jars with lids and place a clean towel on top to keep them warm while we prepare the marinade.

5. Place the pan on the fire, add a little more water, since the cherry and grapes have absorbed a little. Bring to a boil and add a teaspoon of salt and sugar. Mix. When the marinade boils, pour it into the jar directly boiling. Close the lid tightly and wrap it in a warm blanket, making sure to turn the lid down.

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

We can preserve tomatoes in their own juice according to the best recipe

This preparation recipe is not only very tasty, but also very convenient. Tomatoes are served in a salad bowl on the table, and the juice is used in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it’s very tasty, which is what we do most often in our family. The recipe is very simple, done through sterilization. I was also attracted by the fact that you don’t need to add vinegar to the canned food.

Ingredients:

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

For 1 liter of filling

• Salt -1 tbsp
• Sugar - 2 tbsp.

Preparation:

1. Place tomatoes in a clean jar, which have been previously washed and dried. Empty jars do not need to be sterilized. Fruits should be selected that are firm and 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, since we get rid of the seeds and peel. Next, you need to measure the volume of juice. We need approximately 2 liters of juice per 3 liter jars. Put the juice on the fire and bring to a boil. Remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (since we have 2 liters of tomato juice). Let it boil well.

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

Important! Place a napkin or towel on the bottom of the pan to prevent the jar from bursting during the process.

We put our preparations on the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.

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

A simple and favorite recipe for sweet tomatoes per liter jar

Happy harvesting!

Marinated tomatoes with raspberry leaves

I copied this canning option from my mother’s culinary notebook, and if I’m not mistaken, she found it in a magazine. The recipe exceeded all our expectations, the tomatoes came out delicious. And there is also another plus - raspberry leaves contain acetylsalicylic acid, which prevents the preservation from fermenting, in turn imparting a special taste to the tomatoes.

Ingredients: (calculated for one 3-liter jar)

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

Cooking process:

1. Place a sprig of raspberries at the bottom of the jar, then fill the bottle with pre-prepared tomatoes. I indicated approximate quantities in the ingredients, since everything depends on the size of the fruit. There is no need to sterilize jars.

2. Place a pan of water on the stove; when the water boils, pour boiling water over our preparations for 40 minutes. Cover with lids that were previously kept in boiling water. When the bottle has cooled down and can be taken by hand, drain the water using a plastic lid 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 it into jars, trying to get pepper and bay leaves into each. Pour a tablespoon of vinegar essence into each bottle.

4. Seal with a metal lid and turn upside down. Wrap it up and leave until the preservation has cooled completely. This takes approximately a day.

Winter preparations are perfectly stored in a cool place, not necessarily in the cellar!

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

This is a very tasty snack that disappears at the speed of sound before the end of winter. Cold-salted green fruits turn out like barrel fruits, you just need to adhere to the required proportions. The recipe is very simple and 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

Preparation:

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

2. It is best to take tomatoes that are slightly browned, they turn out tastier, but the red fruits in this recipe are also very tasty. On each we make a cut crosswise, or lengthwise, 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 to 1/3, add another leaf of horseradish, then fill the glass container to the top and add the remaining garlic.

Important! Do not spare horseradish leaves, because they make the fruits elastic and tasty

4. Now it’s time to prepare the marinade.

Important! Use purified water (I buy it at the 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 thoroughly until dissolved.

5. Fill the green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close it with a nylon lid and put it in a cold place - a cellar or refrigerator. After 1 -1.5 they will be ready to eat. This snack can be stored for a year.

The brine will immediately be cloudy, but over time the “dregs” will settle and it will lighten, and you will eat an amazing snack.

The best recipe for canning with chili ketchup

Spicy lovers hold this recipe in high esteem. The tomatoes have a spicy, spicy-sweet taste. This appetizer will be a chic addition to a side dish, and is also amazingly tasty with meat fried over a fire.

Required ingredients:

• Tomatoes - 2 kg
• Salt - 2 tbsp. spoons
• Sugar - 1 glass
• Vinegar 9% - 1 glass
• Water - 7 tbsp.
• Chili ketchup - 8 tbsp. lie
• 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.
• Dill umbrella - 1 pc.

Cooking process:

1. Pour water into the pan in which we will prepare the marinade. Add the required amount according to the list of ingredients of salt, sugar, ketchup and vinegar. Place on 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 attached, we make a puncture with a skewer or toothpick. To prevent the tomatoes from bursting during sterilization.

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

5. Take a large saucepan so that the canning can fit in it. Cover the bottom with a towel or napkin. We send filled jars there. Fill the shoulders with water and boil for 10 minutes. Next, turn it over, place it on a towel with the lid down and wrap it until it cools completely.

Preservation for the winter is ready!

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

This is a simple and quick recipe for great tomatoes. They are incredibly tasty. They eat everything and immediately wash it down with brine, because it’s excellent too. This recipe is held in special esteem in our family. Yes, not only in the family, but also in our environment, who tried this yummy. And for those who should not eat vinegar, this is a godsend, because it is replaced with citric acid.

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

• Tomatoes – 1.5
• Sugar - 5 tbsp. lie
• Salt - 2 tbsp. lie
• Citric acid - 1 heaped teaspoon
• Carrots - 1 pc.
• Bell pepper - 1 pc.
• Dill umbrella
• Garlic - 3-4 pcs.
• Hot pepper optional
• Allspice -4 pcs.
• Peppercorns - 5-6 pcs.
• Cloves - 2-3 pcs.
• Bay leaf - 2 pcs.

Cooking method:

1. Before starting harvesting, we prepare tomatoes as usual - select small whole fruits, without damage, of approximately the same size. Peel the carrots. We clean the sweet peppers from seeds and stalks and wash them together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize them in a way convenient for you, be it an oven, microwave or over steam (over a kettle/pan+colander or double boiler).

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

3. Place tomatoes in jars. Don't forget to pierce it deeper with a toothpick or needle.

4. Add carrots cut into circles or cubes with stripes of sweet pepper.

4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put the brine water 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 fill with brine.

5. Roll up the lids on the jars and put them in a far corner so they don’t get in the way. Wrap in a warm blanket until the preservation has cooled completely. Then we put it in the cellar.

In winter we enjoy fragrant tomatoes!

Video on how to cover the most delicious “tomatoes in the snow” with garlic

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

Ingredients for 1 liter jar:

• Tomatoes - 500-600 gr.;
• Garlic - 1 teaspoon (can be heaped);
• Sweet peas (optional) - 2 pcs.;
• Mustard seeds (optional) - 0.5 teaspoon;
• Vinegar 70% - 0.5 teaspoon.

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

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

Surprise your loved ones with a delicious preparation in winter!

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

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

Ingredients for 5 1.5 liter jars:

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

Cooking method:

1. Add salt to taste to the prepared boiling tomato juice and mix well.

Or you don’t have to add salt at all, it’s up to you.

2. Pour boiling water over the lids.

3. Place the tomatoes in jars. Pour boiling water, close the lids and leave for 10 minutes.

4. Place 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. Use a key to tighten the lids.

In winter, enjoy the gifts of summer!

A delicious recipe for canned cherry tomatoes

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

Ingredients:

• Cherry tomatoes - 500 -600 gr.
• Onion - 1 small head
• Dill umbrella - 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 (without slide)
• Vinegar 9% - 1 teaspoon

Cooking method:

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

2. Pour boiled water over the tomatoes 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 the pan. Add sugar and salt, then place the pan on the stove and bring the marinade to a boil.

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

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

6. Seal with a metal lid. Wrap up. When the jar has cooled, put it in a cool place. But I keep them wonderfully at room temperature!

This concludes my selection. I hope that you liked it and you will find the most delicious ideas for preparations! Which will delight you and your family during the cold season! After all, as my grandmother said: “Winter will ask what you did in the summer?”

For comments and reposts of the article on social media. special thanks to the network.

And I wish you that all your preparations turn out great!

Sweet tomatoes for the winter are the most delicious preparation. And, indeed, the sweet and aromatic brine is drunk without a trace. Most often, tomatoes are prepared in 1 liter and 3 liter jars.

You can make a variety of tomatoes from tomatoes at home, for example, you can pickle them or prepare them for the winter with green fruits, prepare a lot of all kinds of salads.

You should always remember that in order for tomatoes not to lose their beautiful appearance and maintain the density of the pulp, they must be pricked at the stalk with a pointed stick.

Sweet tomatoes for the winter in 3 liter jars without sterilization with vinegar

It is relevant to say that the presence of sugar in the brine should be in large quantities. The brine retains the sweet taste.

Preparation

1. Use sterile jars to fill the tomatoes. We lower the prepared fruits to half the jar. Then we put in each jar: dill, cut sweet pepper slices, black currant leaves, hot pepper pod, 2 cloves of garlic.

2. After this, we continue to fill the remaining half of the jar with tomatoes up to the neck. We try to place the fruits tightly together.

3. Add black peppercorns to the jar and add 2 bay leaves.

4. Pour boiling water into the jar and leave it for 10 minutes with the lids on.

6. Place the bowl on the fire and bring the brine to a boil.

6. Meanwhile, put in a jar: 3 tbsp. spoons of salt, 6 tbsp. spoons of sugar and

3 teaspoons vinegar.

7. Pour boiling brine from a basin into sweet tomatoes up to the very neck of the jar.

8. Immediately roll up the lids using a key. Wrap until cool.

Happy preparations!

Sweet pickled tomatoes with onions in jars

The fruits will not be as usual, but will be sweet. We prepare a recipe for the winter without sterilizing the workpiece. At the same time, we apply the recipe for 1 and 1.5 liter jars.

What you will need for a 3 liter jar:

• tomatoes
• bulb onions
• salt - 2 tbsp. spoons
• sugar - 5 tbsp. spoons
• Essence of acetic acid 70% - 1 tbsp. spoon
• cloves - 5 pcs. per jar

Cooking method

1. Be sure to pierce the tomatoes with a stick into the very stem so that the skin on the fruit does not burst. For a beautiful combination, take fruits of different colors - red and orange.

2. Cut the onion into rings, but not very thin, otherwise its taste in the preparation will be bad. We begin to fill the sterilized jars: 5 cloves for each jar, a layer of onion rings, tomatoes. Alternating onions with tomatoes, fill the jars to the top.

3. Immediately fill all the jars with boiling water, cover with lids and leave to stand for 15-20 minutes. Then pour the brine from the jars into a boiling pan.

4. In 1.5 liter jars without brine we put: 1 tbsp. a heaped spoonful of salt and 3 tbsp. spoons of sugar. Pour into 1 liter jars: 1 heaped dessert spoon of salt and 3 dessert spoons of sugar. The jars need to be shaken so that the salt and sugar spill into the depths.

5. Fill all the jars with boiled brine until just up to the shoulders.

6. The last step is to pour the essence: into 1.5 liter jars - almost a full 1 tbsp. spoon, in 1 liter jars - a little less than a full dessert spoon.

7. Take a pan with brine and fill the jars to the top. Let the brine flow from the jar, it doesn’t matter, there is a towel to absorb it.

8. Screw the lids on the jars, turn them over and wrap them “under a fur coat.”

It turned out 3 cans - 1.5 liters and 3 cans - 1 liter.

Video on how to cook tomatoes with apples without vinegar and sterilization

Check out this recipe that makes apples and sweet tomatoes suitable for children. The brine combined with apples and tomatoes turns out incredibly tasty.

Antonovka gives a sour effect and serves as a preservative.

Delicious sweet tomatoes with citric acid

Find out the recipe for sweet tomatoes with a delicate taste without sterilization for the winter.

Required Products:

• tomatoes
• basil, garlic 2 cloves per 1 jar
• bell pepper for beauty and taste

For marinade per 1 liter of water:

• 2 tbsp. level spoons of salt
• 100 g sugar
• mustard beans - 1 teaspoon
• mixture of peppercorns per jar - 10-12 pcs.
• citric acid per 1.5 l. jar - 0.5 teaspoon
• the same for 1 liter. jar - 1/ teaspoon
• if the jar is 3 liters - 1 teaspoon
• (a 1.5 liter jar holds 500-700 ml of brine)

Action plan

1. You can take purple or green basil, load it into the bottom of the jar. The jars must be sterilized and the lids boiled.

2. Next add a mixture of peppers and chopped garlic cloves.

3. Then we stack the tomatoes with the stalks pierced with a toothpick. We alternate the fruits with basil leaves and sliced ​​bell peppers. Filled a 1.5 liter jar. This way we fill a jar with a capacity of 1 liter.

4. Pour boiling water over the fruits in the jars, cover the top with lids and leave for 15-20 minutes.

5. We will prepare the marinade from the drained brine from both jars. We prepare the marinade based on 1 liter, remember this. Place the pan with brine on the fire and add salt, sugar and mustard seeds. Let the marinade boil for 2-3 minutes and pour over the sweet tomatoes.

6. While the marinade is boiling, pour citric acid into each jar with fruits.

7. Fill the jars with boiling marinade and immediately tighten the lids.

8. Turn the jars upside down and check for leaks.

The last step is to wrap the cans in a warm cloth until they cool down.

How to cook natural tomatoes with sugar without vinegar

Few people know this method of preparation, but it is widespread among connoisseurs of rare blanks. Recipe for sterilizing jars.

Action tactics

1. Cut out the stem of the tomatoes and fill the hole with granulated sugar.
2. Carefully place the fruits in jars with the stalk facing up.
3. Carefully pour the marinade over the tomatoes (put 1 tablespoon of salt and 0.5 tablespoons of sugar per 1 liter of water).
4. Sterilize in boiling water: half-liter jars - 5-7 minutes, liter jars - 10-15 minutes.

The preparation is completed.

Video on how to cook sweet tomatoes with cucumbers and delicious pickle

Find out the recipe that my gardening friends prepare and say: it is already the history of our family - everyone likes it.

I hope these recipes will be included in your family collection of preparations. Good luck!

1. Spicy tomatoes

- tomatoes;
- Bay leaf;
– hot red pepper,
- garlic,
– dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
Pickling recipe

2. For 1.5 l. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices (dill, cloves, peppercorns, mustard seeds and horseradish root). Boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we place chopped green leaves of horseradish, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then put the washed, stemmed tomatoes there and pour in the marinade, heated to a boil, cover with lids and place in a saucepan for sterilization: half-liter and liter jars - for 10-15 minutes, 3-liter jars - for 20 minutes.
5. After sterilization, seal the jars, turn them over and wrap them in a blanket for a couple of hours

2. Tomatoes marinated at home with citric acid.

– tomatoes (preferably not large ones),
marinade (based on a 3-liter jar):
– 1.3 liters of water
– 30 g salt
– 120 g sugar
– 2 teaspoons of citric acid powder.
Pickling recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should also not be mixed.
2. Place the tomatoes in washed jars, add herbs (a little, just to add a slight aroma; for variety, it’s better to add the same type of greens to different jars - dill in one, parsley in another, celery in a third).
3. Pour boiling water and cover with clean lids.
4. While the tomatoes are sterilized, boil the brine from water, salt, sugar, and citric acid. As soon as the brine boils, drain the water from the jars, pour in the brine, roll it up, then turn the jars over and wrap them in a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greenery, and not at all “poisonous”, as with vinegar.

3.Tomatoes, marinated in Donetsk style

Filling: for 1 liter of water – 60 g of sugar, 60 g of salt, garlic, hot and sweet peppers, bay leaf, 1 tablespoon of 9% vinegar.
Place the prepared brown fruits in jars along with spices.
Pour boiling pour over three times, leaving for 10 minutes. Add vinegar one last time and seal.

4. Spicy tomatoes

How to pickle tomatoes correctly
For a three-liter jar: 50 g horseradish root, 2-3 cloves of garlic, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves .
Place brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour boiling water over and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour in the boiling liquid to the very edge.
Roll up the jar hermetically, wrap it in paper and a blanket, turn it upside down and leave for a day.

5. Sterilized tomatoes and onions in jelly

Cut the tomatoes into quarters, the onions into slices and disassemble into rings. Place in a three-liter jar, alternating tomatoes and onion rings.
Prepare the marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 peppercorns, dill. Boil the marinade, strain it and pour into jars on top of the tomatoes and onions. Then pour jelly into each jar.
Jelly: add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into the jars. Sterilize jars for 10 minutes.

6. Tomatoes, cut into circles, with onions and garlic

Red tomatoes, cut into circles, put in a jar, interspersed with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled cloves of garlic. The marinade boils for about two minutes. Pour in 1 tbsp. spoon of 9% vinegar and immediately pour it over the tomatoes and onions. The next day, the pickled tomatoes are ready. But after 2 days they taste even better. You can, after sterilizing for 10 minutes, prepare it for the winter.

7. Assorted fruits and vegetables in marinade

It turns out even tastier. The basis of the recipe is “Tomatoes, cut into circles, with onions and garlic.” In addition to chopped tomatoes, onions and garlic, we beautifully place in the jar any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, disassembled into inflorescences. We also put fruit cut into slices: plums, kiwi, cherries, grapes, raspberries and so on.
The marinade is the same. The aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, aromatic, beautiful, festive.

8. Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Grind everything in a meat grinder, add finely chopped parsley. Stir and refrigerate overnight, stir several times until the salt dissolves, and place in jars. It is better to store in the refrigerator. You can add it to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and the adjika will turn out thick. Stores very well.
how to cook adjika

9.Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with the garlic. Grate the horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Place into small jars. Store in a cool place.

10.Tomatoes in apple juice

Pour boiling apple juice over the tomatoes (1 tablespoon of salt per 1 liter of juice). Do not add spices. Sterilize for 7 minutes. Roll up. Store in a cool place.

11.Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: for a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Place apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave until completely cool.

12.Tomatoes with cinnamon (can even be stored under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon peppercorns, the same amount of cloves, teaspoon cinnamon (powder), two-thirds cup salt, 3 cups sugar. Boil the marinade and cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, stir. Fill the jars with tomatoes mixed with garlic, dill, parsley and add marinade.

13. Orange miracle

1.5 kg red tomatoes, chopped;
Grind 1 kg of carrots in a meat grinder;
add 100 g of sugar to this;
1 tbsp. salt;
1 glass of sunflower oil – simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking, 1 tbsp. vinegar. Remove from heat. When it cools down, put it in jars and roll up.

14. Recipe for preparing and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of ripe tomatoes on a coarse grater, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Preparation of minced vegetables. Peel the parsley and carrots, chop finely and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stem and remove the core with a teaspoon. Mix stewed roots and fried onions with finely chopped parsley and heat to a temperature of approximately 70 °C.
4. Fill the prepared tomatoes with hot minced meat, place tightly in jars and pour over the previously prepared hot sauce.
5. Pour boiled (in a water bath) vegetable oil on top for 5-7 minutes and cooled to a temperature of 70 ° C (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter jars - 75 minutes.
7. Tighten the jars, turn the lid down and let sit for a day.

15. Recipe for preparing and preserving tomatoes in their own juice.

Ingredients:

3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
Canning recipe
1. Wash small-fruited tomatoes, prick them in several places with a pointed stick and place them tightly in jars up to their shoulders.
2. Cut large tomatoes and heat them in an enamel pan with a lid, without bringing to a boil.
3. Rub the hot mass through a fine sieve, dissolve salt and sugar in it and pour the mass over the tomatoes in the jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 °C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (can be diluted with boiled water), and prepare a salad, sauce, or soup from the fruits.

16.Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Filling: for 1 liter of water – 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, preferably the “Lady Fingers” variety.
2. Divide into jars.
3. Wash the greens, chop them, cut the red pepper into several narrow strips, garlic cloves into 3-4 pieces each.
4. Place herbs and spices in jars on top of the tomatoes.
5. Fill with hot pour.
6. Sterilize: half-liter jars - 5 minutes, liter jars - 10-12 minutes. Roll up.

17.Tomatoes peeled in their own juice

Ingredients: 3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
1. Chop ripe but undamaged tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, add salt (per 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small, fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel the cooled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over them.
5. Cover the jars with lids and place in a pan with hot water to sterilize.
6. When the water in the pan boils, immediately remove half-liter jars and roll them up, soak liter jars in boiling water for 4-5 minutes, three-liter jars for 8-10 minutes and then roll them up.

18. Peeled tomatoes, canned in slices

Filling: for 1 liter of water – 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned foods.
1. Place the fruits in boiling water for 1-2 minutes, cool in cold water and remove the skin.
2. Cut the peeled tomatoes into 2-4 parts, place them in jars without compacting them, and fill them with boiling liquid.
3. Pasteurize at a temperature of 90 °C: half-liter jars - 30 minutes, liter and two-liter jars - 35-40 minutes. Roll up. Store in a cool place.

19. Peeled tomatoes, canned in slices, in their own juice

Filling: for 1 liter of tomato juice – 10-30 g of sugar, 5-7 g of salt.
1. Place the prepared tomatoes in jars (see previous recipe - Peeled tomatoes, canned in slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 °C: half-liter jars - 30 minutes, liter and two-liter jars - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave until cool. Then put it in a cold pantry, or any other dark, cool storage place.

20. Tomatoes in applesauce

Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Wash sour apples, cut into slices, steam in a saucepan with a small amount of water, rub through a sieve, add salt, sugar, ginger. 2. Wash the tomatoes, chop them several times, put them in jars and pour the prepared hot applesauce.
3. Pasteurize the jars for 25-30 minutes at a temperature of 85-90 °C, roll up the lids and store in a cool place.

21.Winter tomato salad (without salt)

1. Cut ripe but strong tomatoes into slices.
2. Place in sterilized quart jars, shaking slightly to compact the tomatoes (but not too tightly).
3. Pour in the juice remaining during slicing, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving the salad, add salt, onion, garlic, sour cream or vegetable oil. This salad can also be used to season soups.

22. Tomatoes marinated with beets,

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pcs., medium-sized carrots - 1 pc., garlic - 4 cloves, hot pepper - 1/3 pod, herbs to taste - 3-4 sprigs. For the marinade: water – 1 liter, salt – 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence – 1 tsp.

First you need to wash the tomatoes, make 2 punctures on each fruit at the stalk with a fork or wooden skewer. Place the tomatoes in a bowl, pour boiling water over them and let stand for about 10 minutes, then drain the water. Wash the greens. Without chopping, place together with hot pepper and peeled garlic cloves on the bottom of a sterilized jar.
Peel the beets and carrots and cut into thin slices. Place tomatoes in a jar, interspersing them with slices of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the jar. When the canned food has cooled, store it in a cool, dark place.

.
23. Stuffed tomatoes - an even more original snack preparation.

To prepare it, you will need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel the onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and chop finely. Wash the parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, and place the prepared filling in it. Place the fruits tightly in a tub or other container. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. The tomatoes should change color to a darker color and become soft. Rearrange for storage in a cool place.

Probably every family prepares pickled tomatoes for the winter. Sweet tomatoes in a fragrant marinade are the most popular type of pickles in Russia. Pickled tomatoes can be made without sterilization - they still keep well all winter, if, of course, they last.

Hot summer is the time for vacations, gardening, and, of course, winter preparations. Housewives consider pickling to be one of the most common types of seaming - cooked vegetables can be either immediately put on the table or put away in the pantry or cellar. Every family cherishes the recipe for zakatka, passing it on from generation to generation. Did you want something new? Welcome and bon appetit!

Recipe for sweet pickled tomatoes for 1 liter jar

Housewives are often afraid to make large quantities of new, untested recipes - what if they don’t like it, and time and food will already be wasted? The ideal way to test the desired recipe is to make a minimum amount of pickles, per 1 liter jar - this is enough for one treat for guests.

We will need:

• 2 tablespoons of vinegar or diluted essence;
• parsley, coriander and dill umbrella;
• bay leaf - 2 leaves;
• 5 black peppercorns;
• 2 level tablespoons of sugar and salt;
• 600 – 700 grams of medium-sized tomatoes;
• onions - small heads.

Preparation:

1. Place parsley, dill and spices in a colander lined with gauze, pour over boiling water to sterilize, and dry with a napkin or towel.
2. We wash the tomatoes well and make a cross-shaped cut on the butt.
3. Peel the onion and divide each head into 4 parts.

The onion must be small! If you only find a large vegetable, chop it more.

1. Insert an onion slice into the cut on the tomatoes.
2. Pour boiling water over the vegetables prepared in this way and let them brew for 10 - 15 minutes, drain the water and start preparing the marinade.
3. Let's start preparing the filling. To do this, boil a liter of water over high heat.
4. Pour vinegar, salt and sugar into boiling water, keep on fire, stirring until completely dissolved.
5. We put spices and herbs in a sterilized jar at the bottom - their quantity and composition can be varied as desired.
6. Carefully lay out the layers of tomatoes - don’t try to compact them, they won’t fit - eat them raw!
7. Pour boiling marinade over the tomatoes; the amount given is slightly higher than normal.

We roll up the jars, turn them over onto the lid and leave them to cool, wrapped in a warm blanket. After about a day, they can be put away for storage.

Marinated tomatoes with garlic for the winter in 1 liter jars

Marinated tomatoes with garlic are incredibly tasty. Garlic is one of the most suitable spices for enriching the flavor of winter pickles. The tomatoes turn out to be piquant, aromatic, and who doesn’t love taking crispy pickled garlic out of a jar and crunching on it?

We will need:

• 1 kg of tomatoes;
• 1.5 teaspoons of salt;
• 1.5 teaspoons of sugar;
• 1 pod of hot pepper;
• A couple of allspice peas;
• 50 ml 9% vinegar;
• 50 ml sunflower oil;
• 1 tsp freshly ground black pepper.
• a set of herbs to taste - for me these are horseradish leaves and dill corollas;
• 200 g garlic.

How to prepare:

We wash the tomatoes very well in hot water and make a cut on them on the top of the butt.

We peel the garlic, chop it into 4 parts and insert it into each tomato according to taste and desired spiciness - I put 2 quarters. Cut the hot pepper into small strips and add it to each hole. If you don't like spicy foods, you should skip this step.

Pour boiling water over the horseradish and dill and place the herbs in the bottom of liter jars.

Boil 2 liters of water, salt and sugar, pour in oil and vinegar.

Place a layer of garlic on top of the herbs, then a tomato, duplicating the layers to the top of the jar.

Fill sterilized jars with boiling marinade and carefully roll up the pickles.

Tomatoes can be eaten after 2-3 days, during which time they will marinate perfectly!

Marinated tomatoes slices with garlic and oil for the winter

Tomatoes can also be pickled in slices. This recipe is distinguished by its unusual appearance and fresh, spicy taste. The marinade ingredients can be varied as desired, and if you don’t have a blender, simply chop the ingredients with a knife. Tomatoes prepared according to this recipe are perfect not only for winter preparation, but also as a snack on the summer table - they can be eaten within 12 hours after pickling.

Thanks to the oil, the tomatoes turn out to be very tender, similar to Italian cuisine - you can take any vegetable, olive or sunflower, but unrefined is best.

We will need:

• tomatoes – 1 kg;

For the marinade:

• 8 garlic cloves;
• 1 tbsp salt;
• 5 – 6 basil leaves;
• a piece of hot hot pepper pod;
• 50 g sugar;
• 50 ml vegetable oil;
• 50 ml vinegar;
• sprigs of dill and parsley.

Preparation:

Place garlic, salt, basil, pepper, sugar, herbs in a blender bowl, add oil and vinegar.

Grind the future dressing for 30 seconds and set aside to infuse.

Wash the tomatoes well and pour boiling water over them. Using a sharp knife, cut the tomatoes into slices.

If you are using small vegetables, just cut them into quarters.

Place the tomatoes in a jar doused with boiling water without compacting them. Fill the vegetables with marinade to the edge of the container. If the salad is going to be prepared for winter, put it in the microwave, without closing the lid, for 5 minutes at full power.

After this, we roll up the jars with a lid and leave them to cool, turning them over onto the lid and covering them with a blanket. If you want to use the salad within a week, simply cover it with a plastic lid and put it in the refrigerator. Spicy and spicy tomato slices are perfect for barbecue!

Tomatoes marinated for the winter without sterilization

The issue of sterilization scares many housewives, but it’s good that some recipes allow you to do without this process! Tomatoes prepared this way store well and do not require much trouble during cooking.

For convenience, you should take care of purchasing a special colander lid: it is sold in any hardware store, it costs a penny, but it makes life much easier for the housewife - after all, this method of preservation can be used in combination with other recipes!

Ingredients:

• carrots – 2 pieces per jar;
• 3 – 4 kg tomatoes;
• laurel;
• dill - a sprig on a jar;
• head of garlic;
• bell pepper;
• hot pepper;
• allspice;
• 200 ml vinegar;
• 100 g sugar;
• 110 g salt.

How to prepare:

Place sprigs of dill at the bottom of the jar.

On top of the grass we throw a pod of red hot pepper, 3 cloves of garlic and a bay leaf, add allspice peas.

Now we need to fill the jar with clean tomatoes in one layer.

There are gaps on the sides - in them we will put bell peppers without seeds, cut into quarters and insert carrots into the remaining space.

We continue adding tomatoes.

Let's prepare a pan with boiling water - you will need about 5 liters. Pour it into each jar. Leave for 5 minutes.

Now you need to drain the water using a special lid for pickles (you can make it yourself by making a hole in a regular one).

For the marinade, pour vinegar into 3 liters of boiling water, add salt and sugar, and boil until the substances dissolve. Pour the marinade into jars and seal them!

When arranging vegetables, you can show your imagination - the jars will become elegant and decorate not only the shelves in the pantry, but also your table in the future!

The next batch of preparations is ready - all that remains is to wait for winter and try new recipes, remembering the aromas of summer!

I suggest you watch a video recipe for rolling sweet pickled tomatoes for the winter

Bon appetit and see you new recipes!