home Audience 1 How to cover small tomatoes for the winter. Pickled tomatoes for the winter - how to properly and tasty prepare tomatoes at home

How to cover small tomatoes for the winter. Pickled tomatoes for the winter - how to properly and tasty prepare tomatoes at home

Again and again everything ripens in the garden. It is quite difficult to cope with so many vegetables, because in addition to the house and garden, many people have work. Finding time to recycle is quite difficult. But what can you do? The vegetables won’t sit for long, otherwise they’ll simply go bad and we’ll throw them away. Therefore, they need to be preserved quickly.

Today we will look at how to do this quite simply. In addition, I will tell you recipes for different sizes of jars. There can be as many recipes as you like and they are all different from each other. Or there is more sugar in some places, and salt in others. And this all depends on how many people there are, so many ways.

My family has several favorites that we make year after year. We have already done some work on them recently. For example or just . There were also ways to seal crispy ones. I think many will appreciate them and, having tried them once, will want to repeat them next year.

Here I have collected recipes that differ from each other. But at the same time, they are united by the fact that they always turn out the most delicious. So enough talk, let's get down to business!

This is perhaps the most delicious way to prepare it. What could be better? After all, you don’t just eat such yummy food, but you can say it instantly. Just as the tomatoes are eaten, the juice itself is drunk without leaving a trace. This jar can be opened for any table. They are also added to any dish, both ready-made and during cooking. We will make it in liter jars.

Ingredients:

Small varieties of tomatoes – 0.5 kg;
Large varieties of tomatoes – 500 – 600 gr.;
Salt – 0.5 tbsp. l.;
Sugar – 0.5 tbsp. l.;
Cloves – 2 pcs.;
Bay leaf – 1 pc.

Preparation:

1. First of all, we need to make juice from large tomatoes. We wash them and cut them into several pieces. Either we twist them in a meat grinder, or use a blender to grind them into tomato puree. Pour into a saucepan and add salt and sugar. Place on the stove and boil for 10 minutes.

For juice, it is best to use overripe tomatoes. This way it will have a richer taste.

2. Wash the jars and pour boiling water over the lids for 5 minutes.

3. Small fruits must be prepared before placing them in containers. Of course, we also wash them thoroughly under running water. We make several punctures in the place of the stalk with a toothpick or fork. You can also use a knife. This will prevent the tomatoes from cracking. We put them in the jar as tightly as possible, just do not press too hard so as not to crack.

It is better to put fruits of the same variety in each jar. After all, they have a peel of the same thickness, which means they will be salted equally.

4. Pour boiling water into the jar with tomatoes. We try to hit the fruit, not the jar. Pour up to the neck and cover with a lid. Let it warm up for 10 minutes.

5. The juice is almost ready, even cooled down a little. We put spices in it: cloves, peas and bay leaves. Boil again, and when finished seasoning, remove. But to make it easier, it is better to put them in a rag or gauze bag and tie them. Boil the brine along with it, and then simply take it out later.

6. Drain the water from the container and pour in the already hot tomato juice. Screw the lid on and turn it over. We put it on a soft mat and cover it with a “fur coat”. Leave it like this until they have cooled completely.

This delicacy is stored in a cool, dark place. It can last a whole year, but it doesn’t last long with us.

Roll the tomatoes with citric acid into a 3 liter jar:

Many are against acetic acid. But there is a great alternative - lemon. With it, preservation lasts well for many years and tastes just great. Only the recipe will be for a large volume of cans. If you use smaller quantities, then accordingly take smaller proportions of products.

Ingredients:

Preparation:

1. Wash the container thoroughly with baking soda or detergent. It is not necessary to sterilize them. It is best to pour boiling water over the lids for 5 minutes. We also rinse vegetables and herbs.

2. Place part of the onion at the bottom of the jar, but you can use a whole one, just be sure to cut it into pieces. We do the same with pepper. For the sake of beauty, I decided not to divide it into parts. And don't forget about garlic. To grind it or not is up to you, but it will still give off its taste. We throw off the cloves and peppercorns, as well as cherry leaves. If they are not there, then replace them with bay leaves (3 pieces). Next we lay the tomatoes to the very top.

3. Pour boiling water over it and cover the lid. Leave for 5 minutes then pour back into the pan. Add salt, sugar and citric acid there. Boil for a few seconds and immediately pour the brine into the tomatoes. It is better for the marinade to flow out a little over the top. Roll up the lid and put it upside down under a warm blanket for 12 hours.

This product can be stored even at room temperature. This could be a closet in an apartment or a dark place under the bed.

Sliced cucumbers and tomatoes in a liter jar:

Have you ever tried mixed vegetables? Isn't it incredibly delicious? I really love this preparation that sometimes my daughters and I run to a jar of such yummy food in a fight. I am sharing with you a recipe that my wife uses every winter. So you can do it with confidence and you won’t regret it.

Ingredients:

Preparation:

1. Wash and clean all vegetables. Cut them into circles. If they are very large, you can cut them into slices.

2. We also rinse the jars and pour boiling water over the lids. We will not sterilize anything, since we will do this with the contents.

3. Throw allspice and black pepper grains at the bottom of the container. You can also use a mixture. Now we will lay the vegetables in layers: onion, cucumber, tomato, pepper, garlic. Although the layers can be in any order. If the jar is not yet full, then repeat.

Try to take vegetables of different colors, then the assortment will be more colorful.

4. Pour water into the pan and add salt and sugar. Boil for one minute and then pour into vegetables. Cover the top with a lid and place in a larger saucepan. Pour warm or hot water there up to the shoulders of the jar. Bring to a boil and, when it starts to boil, set aside for 15 minutes. During this time, the contents are thoroughly sterilized.

5. We take out the bottles with special tongs or a potholder. Pour vinegar into it and immediately roll up the lids. We check for leakage. If everything is in order, then we put them under the blanket.

If there is dripping from under the lid, then it should be rolled again with the machine, or opened and rolled again.

Such deliciousness does not stagnate for a long time. It can be stored either in a closet or in a cellar.

How to roll up sweet tomatoes for the winter:

In our family, we prefer sweet preparations. But we don’t refuse the one with less sugar. It’s just that tomatoes are very good and the taste is more pronounced when we add more sand. In winter, you open a jar and have a bite of potatoes, mmm! The recipe is universal. You can cook in a three-liter jar or a liter jar, just take 3 of them.

Ingredients:

Preparation:

1. Wash the tomatoes thoroughly. We make punctures in the place of the stalk with a toothpick or knife. Place immediately into clean jars to the top.

2. Fill them with boiling water and cover with lids. Leave for 10 – 15 minutes. Then pour the liquid back into the pan.

3. Add salt, sugar, pepper, dill and bay leaves and horseradish. Boil and just before turning off add vinegar. All the greenery can now be pulled out; we no longer need it.

4. Pour the brine into jars. Roll up the lids and turn them over. In this position, put it under the blanket until it cools completely.

Recipe for rolling tomatoes into slices:

Some people don’t plant small varieties of tomatoes on purpose. And there are those who prefer only large ones. You can make an excellent workpiece from them. Only small jars will contain one or three of them. And when you cut it, all five. In general, it turns out very tasty and they fly away in one or two!

Ingredients for a 1 liter jar:

Preparation:

1. Let's prepare the container in advance. It needs to be washed and dried. We do the same with herbs and vegetables.

2. Place a dill umbrella, cherry leaves, garlic, cut into halves, and hot pepper at the bottom of the jar. You can add it as you wish, since not everyone likes it spicy. Then add allspice.

3. Now let's take care of the tomatoes. They need to be cut into two or four parts. It depends on what size your tomatoes are. We put them there all the way to the top.

4. Pour water into the pan and add sugar and salt. Put on fire and boil. Then pour the hot one into the jar.

5. Place a cloth on the bottom of another pan and place a full jar on it. cover it with a lid. Pour warm water around it up to the shoulders. Light the fire and bring to a boil. When the liquid begins to bubble, set the time for 20 minutes.

6. After time has passed, we take out the bottle and pour vinegar into it. roll up the lid and put it under the fur coat.

I would also like to bring to your attention a video in which the author will talk about how to roll up green tomatoes. After all, always at the end of the dacha season, this is usually the end of August or the beginning of September, we clean the garden and pick unripe tomatoes from the bushes. It is impossible to store them in a warm place for a long time, as they begin to rot. Therefore, this is a simple and convenient way to use the results of our work in much larger volumes. And throw them away as little as possible.

Well, how do you like the method? I think it's worthy of our attention. I’ll definitely make a few jars of green tomatoes using it. And in winter, when we take one out, we will remember summer. Also take a look at all the other recipes I shared with you today. After all, they are all quite simple, but delicious! Now I say goodbye to you, see you soon!

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 greens, 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: a 3-liter jar of 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 cooled.

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 l., 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.

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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.

Marinated tomatoes do not need advertising. Every housewife who prepares for future use has her own favorite recipe for such tomatoes. They can be made spicy, sour, sweet. It all depends on the spices and herbs that were added to the jar during canning.

Marinated tomatoes are good not only as an independent snack, but also as an addition to many dishes. They are put in lagman, pizza, in fried soup, and pickle and hodgepodge are made from canned green tomatoes.

Pickled tomatoes store better than cucumbers. Due to their natural acidity and the addition of vinegar to the marinade, they have virtually no bombing. But still, this type of preparation requires careful fulfillment of all requirements.

Marinated tomatoes: subtleties of preparation

Tomatoes marinated in liter jars

Ingredients (for 10 liter jars):

For the marinade (per 1 liter of water):

salt – 50 g;
sugar – 40 g;
vinegar essence 70 percent – 20 ml.

Cooking method

Sort out the tomatoes. Leave the same size and the same degree of ripeness. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them in the area of the stalk. You don’t need to prick hard tomatoes: they won’t burst.
Wash the greens. Let the water drain.
Prepare sterile quart jars and lids.
Place tomatoes in jars, adding spices. Try to leave as little empty space as possible in the container. Fill the voids with greenery.
Prepare the marinade. To do this, pour enough water into the pan. Add salt and sugar. Boil for 5-10 minutes. If the marinade turns out cloudy, filter it through a linen cloth while hot. Bring to a boil again.
Pour it over the tomatoes in the jars.
Before adding the essence, decide what kind of tomatoes you want in the end: slightly acidic, sour or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes spicy, you need to pour up to 20 ml of acid into the jar.
Cover the jars with lids. Place them in a wide pan with a soft cloth on the bottom. Pour hot water up to the hangers of the jars. Put it on fire. Pasteurize for 25 minutes at 85°. The water should not boil.
Remove the jars from the water and immediately seal them tightly. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap yourself in a blanket. Leave it like this for a day until it cools completely.

Canned pickled tomatoes: recipe one

Ingredients (for 1 liter jar):

tomatoes – 500-600 g;
table vinegar 5 percent - 3-4 tbsp. l.;
onions – 1 small onion;
garlic – 1 clove;
black pepper – 3 peas;
cloves – 2 buds;
bay leaf – 1 pc.;
dill, basil, tarragon, celery – 15-20 g.

For the marinade (per 1 liter of water):

salt – 2 tbsp. l.;
sugar – 1 tbsp. l.

Cooking method

Select tomatoes of similar size and ripeness. Wash in cold water, immediately removing the stem.
Prepare sterile jars with lids.
Pour vinegar into each jar and add all the spices. Then add the tomatoes. Greens can be distributed between the fruits.
To fill, pour water into the pan, add salt and sugar. Boil for a few minutes. Pour the hot marinade over the tomatoes. Cover the jars with lids.
Place in a saucepan with hot water. Sterilize in boiling water for 8 minutes. To prevent water from getting into the jars, it should only reach their hangers.
Remove jars from water and seal immediately.
Turn them upside down and cover them with a blanket. Leave until completely cool.

Pickled tomatoes, canned without sterilization

Ingredients (for a two-liter jar):

For the marinade:

water – 1 l;
salt – 2 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar essence 70 percent – 1 tsp.

Cooking method

Select tomatoes of the same size. Wash them by tearing off the stems.
Pack tightly into sterile jars. Place spices and spices between them.
Fill the contents of the jars with boiling water. Wait 20 minutes. Place a nylon lid on the jar with holes through which pour this water.
Prepare the marinade separately. Pour a liter of water into the pan (for one jar) plus another 100 ml in reserve. Add salt and sugar. Boil for 5-10 minutes. Pour the boiling marinade over the heated tomatoes. Add essence.
Seal the jars with lids. Turn them upside down and wrap them in a blanket. Leave until completely cool.

Sweet pickled tomatoes

tomatoes – 2-2.2 kg;
bell pepper – 1 pc.

water – 1.5-1.6 l;
salt – 60 g;
sugar – 150 g;
9 percent vinegar - 2 tbsp. l.

Cooking method

Select ripe tomatoes. Wash them and remove the stems.
Wash the bell pepper, cut in half, remove the seeds. Cut into slices lengthwise.
Prepare sterile three-liter jars. Fill them tightly with tomatoes. Distribute the pepper between them.
Pour boiling water over the tomatoes, cover with lids, wait 20 minutes.
Close the jar with a nylon lid with holes (or one specially purchased at the store). Drain the water through them into the pan. Add salt and sugar as required. Add vinegar. No other spices are needed for this recipe.
Bring the marinade to a boil and pour it over the tomatoes.
Cover with sterile lids and seal tightly.
Turn it upside down, wrap it in a blanket, and leave until completely cool.

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

tomatoes – 2 kg;
hard, ripe apples – 1-2 pcs.;
sweet bell pepper – 1 pc.;
parsley - 1 sprig.

For the marinade:

salt – 1 tbsp. l.;
sugar – 5 tbsp. l.;
vinegar essence – 1 tsp.

Cooking method

Select medium-sized, oblong-shaped tomatoes. Wash in cold water, remove the stems.
Wash the apples. Cut in half and remove seed chambers. Cut into wide slices. To prevent the apples from darkening in the air, place them in slightly acidified water.
Wash the pepper, cut in half, remove seeds. Rinse the parsley under running water.
Prepare sterile jars. Wash the lids with soda and boil for 5 minutes in water.
Place tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
Pour boiling water over the tomatoes and let sit for 5-10 minutes.
Drain the water into the pan using a lid with holes. Add salt, sugar, essence. Boil the marinade for 5 minutes and then pour it over the tomatoes.
Seal immediately with sterile caps. Turn the jars upside down and cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

For the marinade:

water – 1.5 l;
salt – 1.5 tbsp. l.;
sugar – 0.5 tbsp;
vinegar 6 percent - 4 tbsp. l.

Cooking method

Select green tomatoes of the same size. You shouldn’t marinate the small ones too much, because they can become bitter. It is best to preserve light green tomatoes that are already about to turn pink. Wash them in cold water while removing the sepals.
Divide the garlic into cloves and peel off the husks. Wash under running water. Cut into slices.
Peel the carrots, wash them, cut them into slices.
Wash the bell pepper, cut in half, remove the seeds. Cut into wide strips.
Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
Prepare sterile three-liter jars. Place carrot slices and peppercorns on the bottom. Fill the jar with tomatoes. Place strips of pepper and parsley into the voids.
Pour boiling water over the tomatoes, cover with lids and let sit for 25-30 minutes.
Prepare the marinade. Pour enough water into the pan, add salt and sugar. Stir, put on fire and boil for 5-10 minutes. Add vinegar.
Pour the water from the cans of tomatoes through the lid with holes, and instead pour in the boiling marinade.
Close the jars with sterile lids and seal immediately. Turn it upside down, wrap it in a blanket, and cool.

Marinated tomatoes for the winter: recipe with photos

List of ingredients for 1 liter jar:

500-600 g tomatoes.

For 1 liter of marinade:

Preparation:

1. Sort through the tomatoes, choose dense, strong fruits; they should not be overripe, but only ripe or slightly underripe. Wash thoroughly with running water, remove the tails.

2. Wash the jars thoroughly and sterilize them by placing them over a pan of boiling water. Dip the lids into boiling water for a few seconds. Place a bay leaf (2-3 pieces each), a pair of cloves of garlic, black and allspice peas (5-6 pieces per 1 liter jar) into the jars.

3. Fill the jars with tomatoes to the very top, compact them tightly so that later there is not too much empty space in the jars.

4. Pour boiling water over the vegetables in the jars, cover with lids and leave for 10-15 minutes.

5. Carefully drain the water from the cans into a saucepan, add salt, sugar, place on the stove and bring to a boil. After boiling, add vinegar and turn off the gas.

6. Pour boiling brine over the tomatoes in jars and seal with sterile lids. Place the tomatoes, marinated for the winter, with their lids down and wrap them in a blanket until they cool completely.

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