home Drugs How to make tomatoes. Tomatoes for the winter in liter jars

How to make tomatoes. Tomatoes for the winter in liter jars

The invention of glass jars for canning is, without exaggeration, a breakthrough. Our ancestors could not even imagine what delicacies could be prepared and easily stored for months without using barrels, tubs and other capacious containers. One of these delicacies has firmly taken its rightful place on shelves in pantries - tomatoes in jars for the winter.

Marinated tomatoes are a savory, aromatic and tasty appetizer. It is not difficult to prepare tomatoes in jars for the winter. In principle, all recipes for pickled tomatoes are divided into two types - with and without sterilization. Not everyone, of course, likes to additionally heat filled jars in boiling water, but such preparations are guaranteed not to deteriorate in a city apartment, when jars are stored not only in closets, but also under the bed and even on the mezzanine!

Before introducing you to our recipes for canned tomatoes, let me remind you of a few rules that will allow you to prepare the most delicious tomatoes in jars for the winter:

If you collect tomatoes from your plot, do it in dry weather, sorting them, sorting them by degree of ripening and size;
Try not to mix different types of tomatoes in the same jar;
For each jar, select tomatoes of approximately the same size;
Small or medium-sized tomatoes are best suited for canning; they look more beautiful, do not burst when cooked, and are more convenient to eat;
To prevent the skins of tomatoes from bursting when scalded, pierce their stems with a wooden toothpick;
For pickling, it is better to choose tomato varieties whose fruits contain more pulp than juice, do not have too many seeds and have thick skin. These can be all kinds of cherry tomatoes, plum tomatoes, and so on;
Preservatives for pickled tomatoes are traditionally vinegar, vinegar essence, citric acid, aspirin, as well as sour juices - apple, red or white currant. Sometimes tomatoes are marinated in gelatin, but this is not for everyone;
For preservation, take jars with a volume of 0.7-1.5 liters. Less - there is no point, it is for one clove, more - it is not always possible to consume a 2-3 liter jar of pickled tomatoes in one sitting. However, be guided by the number of eaters and lovers of savory snacks;
Wash all canning ingredients thoroughly;
Be sure to sterilize jars and lids;
Pay attention to the lids - they must be varnished, otherwise their interior will be corroded by the acid in the marinade.

And now for the recipes! There are many of them, there is plenty to choose from.

Pickled cherry tomatoes in jars

Ingredients for 1 liter jar:
600-650 g cherry tomatoes,
1 sweet red or yellow pepper,
50 g dill and parsley,
2-3 cloves of garlic,
3 peas of allspice,
2 bay leaves.
Marinade:
1 liter of water,
25 ml 9% vinegar,
2 tbsp. Sahara,
2 tbsp. salt.

Preparation:
Place 2-3 cloves of garlic, peppercorns, and chopped herbs into jars sterilized in any way. Then place the tomatoes, first piercing the stems with a toothpick, layering them with bay leaves and chopped sweet peppers. Separately, boil water, add salt and sugar, let them dissolve and pour the tomatoes into the jars. Cover with lids and leave for 15 minutes. Then pour the marinade back into the pan and boil. Pour 25 minutes of vinegar into each jar, pour boiling marinade over it and roll up immediately. Turn the jars over, wrap them and leave them for 1-2 days. Then store it away.

Sweet pickled tomatoes (recipe with sterilization)

Ingredients for 1 liter jar:
500-700 tomatoes,
½ onion head,
20 ml 9% vinegar,
30 g sugar,
½ tsp. salt,
spices (black peppercorns, cloves, allspice, bay leaf) - to taste,
700 ml water.

Preparation:
Place spices in the bottom of each sterilized jar. Then lay the tomatoes, pricked with a toothpick, layering with onion half rings. Separately, boil water with sugar and salt, let them dissolve completely, pour in vinegar and pour over the tomatoes in the jars. Place the filled jars in a wide pan of hot water and sterilize, covering with lids, for 15 minutes from the moment the water boils. Then roll up and flip.

For those who don't want to mess around with boiling, here's our next recipe.

Sweet pickled tomatoes (no sterilization)

Ingredients:
2 kg tomatoes,
1 medium carrot
1 sweet pepper,
2-3 currant leaves,
2-3 cherry leaves,
2-3 bay leaves,
5-6 black peppercorns,
1-2 sprigs of dill,
15 g salt,
15 g sugar,
30 ml 9% vinegar.

Preparation:
Place leaves and herbs at the bottom of sterilized jars, then place tomatoes, place chopped bell peppers and grated carrots on top. Place dill on top. Fill the contents of the jars with boiling water and let stand for half an hour. Then pour the water into a saucepan, prepare the marinade by boiling water with salt, sugar and vinegar, pour it over the tomatoes in the jars and roll up. Turn the jars over, wrap them and leave them for a couple of days.

And our next recipe is for lovers of Italian dishes, spicy and piquant.

Marinated tomatoes in jars with Italian herbs

Ingredients for a 2-liter jar:
1.5 kg tomato,
3 sweet colorful peppers,
1-2 stalks of celery,
1 red onion,
3 cloves of garlic,
30 ml olive oil,
30 ml white wine vinegar,
15 g sugar,
10 g salt,
2 sprigs of rosemary,
2 sprigs of basil,
2 sprigs of thyme.

Preparation:
The herbs for this preparation must be taken fresh. They are no longer a rarity on our shelves, and they can also be easily grown on a windowsill. So, chop the fresh herbs as finely as possible, put them in a mortar, squeeze the garlic through a press and add olive oil. Grind the entire mass and place in sterilized jars. Cut the onion and pepper into circles and rings, cut the celery stalks into cubes. Place everything together with the tomatoes in a jar. Pour boiling water over the contents and let stand covered for 30 minutes. Then pour the water into a saucepan, add salt, sugar and boil. Add vinegar, pour the tomatoes into the jar and roll up immediately. Turn the jars over, wrap them and leave to cool.

Tomatoes for the winter in jars with apples and sweet peppers turn out to be very interesting.

Marinated tomatoes with apples and sweet peppers

Ingredients for a 1.5 liter jar:
1-1.2 kg tomatoes,
1 hard apple
½ sweet pepper
1 sprig of parsley.
For the marinade:
½ tbsp. salt,
2.5 tbsp. Sahara,
½ tsp. 70% vinegar.

Preparation:
Remove the stems from the tomatoes, peel the apples from the seed pods and cut into slices, cut lengthwise into strips. Sterilize the jars. Place the tomatoes and apples in jars, top with pepper and parsley, cover with boiling water and let stand for 10 minutes. Then pour the water into a saucepan, add salt, sugar, vinegar and boil. Pour the tomatoes into the jars, immediately roll them up, turn them over and wrap them up overnight.

You can also marinate green tomatoes. This recipe is for when you're overwhelmed with your tomato harvest!

Pickled green tomatoes

Ingredients:
2-2.2 kg green tomatoes,
1 head of garlic,
½ carrot
1 sweet pepper,
10 black peppercorns,
1 sprig of parsley.
For the marinade:
1.5 liters of water,
1.5 tbsp. salt,
½ cup Sahara,
2 tbsp. 6% vinegar.

Preparation:
For pickling, select light green tomatoes, not too small. Remove the sepals. Peel the garlic and cut into slices. Cut the carrots into slices. Cut the sweet pepper into strips. Cut the tomatoes crosswise, but not all the way, and put 1-2 slices of garlic inside. Place peppercorns and carrots at the bottom of the jars, fill the jar with tomatoes, placing them with strips of peppers and herbs. Pour boiling water over the tomatoes and leave for 30 minutes. Meanwhile, prepare the marinade: boil water, add salt and sugar, dissolve them in boiling water, add vinegar. Drain the water from the tomato, immediately pour in the marinade and roll up immediately. Turn the jars over, wrap them and leave them for 1-2 days.

Happy preparations!

Larisa Shuftaykina

Tomatoes for the winter - preservation

In the summer I prepare tomatoes in jars, so that later in the winter I can open such a jar for a holiday; the tomato brine is also very tasty - I drink it all with pleasure.

Rolling up tomatoes for the winter is very simple and quick. I used to pack it in 3-liter jars, but over the last two summers tomatoes have not dropped in price, so I switched to liter jars.

So for one liter jar we need:

500 gr. tomato (approximately, it all depends on the size of the tomatoes)
2-3 cloves of garlic
1 bay leaf
3-4 black peppercorns
sprigs and inflorescences of dill
1 tbsp. heaped spoon of sugar
1 tbsp. level spoon of salt
1 tbsp. spoon of vinegar 9%

Before preserving tomatoes, you need to prepare the jars - wash them with detergent or soda, rinse thoroughly and sterilize in a kettle over steam for 5-8 minutes. I throw the seaming lids straight into the kettle to boil.

I wash my tomatoes and put them in jars in the same way.

tomatoes for canning

I put it in jars

I boil an electric kettle and pour the boiling water into cans of tomatoes. I cover the jars with sealing lids for 5-10 minutes.

Then I drain the liquid from the jars into a saucepan; this is best done using a plastic lid with holes.

I boil the liquid drained from the cans in a saucepan, and in the meantime I put salt, sugar and vinegar in the cans of tomatoes.

pour the liquid into a saucepan

add salt, sugar, vinegar to jars

When the liquid in the pan boils, I pour it into jars, cover them with lids, roll them up, turn them over, and wrap them for a day.

tomatoes for the winter in liter jars

That's it, the tomatoes are ready for the winter - delicious.

P.S. If you want to roll tomatoes in 3-liter jars, multiply the amount of salt, sugar and vinegar by 3.

Sweet tomatoes for the winter

These sweet tomatoes, which I make for the winter, are considered favorites among my friends and family. And even those who were distrustful and skeptical about the amount of sugar in this preparation later admitted that they were wrong. I highly recommend making at least a test batch of two to three jars for the first time and you will see for yourself that the sweet tomatoes taste incredibly good. Preparing this canned tomato for the winter is very simple, quick and without sterilization. One more nuance, in this particular recipe any spices are completely unnecessary, they will simply interfere here and interrupt the taste. All I allow is a couple of bay leaves and a few allspice, which I place in the boiling sweet brine, but I fill it without them.

Ingredients:

for a 3 liter jar:

Cooking method

We place ripe tomatoes tightly in sterilized prepared jars (if you want the skins not to burst when interacting with hot water, then prick them with a needle or a sharp toothpick at the stalk, although sometimes this does not help) and fill them with boiling plain water. Cover with lids and let stand for about 20 minutes. Then pour the liquid into the pan and add sugar, salt, spices and bring everything to a boil again.

Pour vinegar into each jar, followed by hot marinade (I strain it, but this is not a necessary step). We roll it up tightly with iron lids, turn it upside down and wrap it well with a blanket. Leave to cool completely for about 24 hours. Sweet tomatoes are stored in the apartment, at room temperature all winter, in a place protected from light. Bon appetit.

The generous gifts of autumn - ripe, ripe tomatoes are prepared for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This vegetable crop, rich in vitamin C, organic acids, and minerals, surpasses other gifts of nature in the number of preservation methods. Let's look at the most delicious recipes for preparing tomatoes for the winter and the secrets of their preparation.

Recipes for pickling delicious tomatoes in jars

What types of containers are used to make preservation different, simple, quick, and useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as pickling another valuable vegetable - cucumber. Tomatoes are preserved in enamel tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to variety when preparing vegetables for the winter.

To get delicious preserves, use these secrets:

When preparing tomatoes for the winter, choose fruits collected in dry weather, sort them, laying them out separately according to their degree of ripening.
When canning, do not mix different varieties or tomatoes that differ greatly in size.
For pickling, use medium or small tomatoes, and from large ones, make tomato juice or preserve them in slices.
To prevent tomatoes from cracking, pierce the stems with a wooden stick or toothpick.
You can even harvest fresh green tomatoes; only sick or damaged fruits are not suitable for canning.
Before canning vegetables, wash liter glass jars thoroughly and sterilize them together with their lids for at least a quarter of an hour.
At the preparatory stage of any recipe, wash the vegetables thoroughly.
Depending on the recipe, cover the tomatoes either whole or cut into slices.
As preservatives for homemade preparations, use vinegar, aspirin, brine with citric acid, and in rare cases -.

Marinated cherry tomatoes and garlic with vinegar

A delicious treat for the dinner table - small pickled tomatoes with an incomparable aroma and taste. For preparing sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar is used as a preservative. You don’t even need a photo or video to imagine how appetizing pickled cherry tomatoes look. This method of preparing tomatoes helps preserve their appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for preparation (per liter jar):

We prepare the marinade based on 1 liter of water:

25 ml vinegar (table vinegar 9%);
2 tbsp. spoons of spices (sugar, salt).

Process for preparing pickled cherry tomatoes:

Place two cloves of garlic, allspice, and chopped herbs into a sterilized glass container.
The cherry tomatoes, split in the stalk area, should be placed in the jar, starting with the larger fruits. Arrange the fruits in layers with bay leaves and bell peppers to the very top.
Cook the marinade by adding water and spices. Pour into the preserves and leave for a quarter of an hour. Then pour it back into the pan and boil again.
Boil the marinade, pour the vinegar into the jar with the cherry tomatoes, then roll up the lid.
Turn the canned food over, place it on the lid, and cover it with a warm cloth until it cools completely.
Cherries that have been pickled have a sweet and sour taste, and you will be able to taste them in just a few weeks.

Cold salted tomatoes without sterilization

Tomatoes are prepared for the winter using a cold method, and in order to preserve maximum nutrients, the fruits are rolled without sterilization. Cold salting will require a little free time, but when the time comes to try pickling, you won’t want to tear yourself away from the treat. When pickling tomatoes, keep one important nuance in mind: store the preserved food in a cool place. The recipe (based on a liter jar) requires the following ingredients:

Step-by-step process for cold pickling tomatoes:

Place herbs, peppercorns, garlic, bay leaves, etc. in a prepared glass jar.
Fill the container with whole, ripe fruits, placing them tightly together.
Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let sit for a couple of minutes and pour brine over the tomatoes.
Crush an aspirin tablet and pour it into the jar on top to prevent the homemade preparation from becoming moldy.
Cover the tomatoes with a nylon lid, place until ready and store in a cool place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for pickling for the winter. If you choose a good recipe, this version of home canning will be no less appetizing in its taste. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, either whole or in slices. A simple version of the recipe involves canning salted green tomatoes by cold pouring. Even tap water is suitable for this.

Ingredients:

0.5 kg of green tomatoes;
1 tbsp. a spoonful of salt (coarsely ground);
500 ml water;
greens (twigs with cherry leaves, dill umbrella, currant leaves);
2 cloves of garlic;
0.5 teaspoon mustard (powder);
horseradish (to taste).

Cooking process:

Dissolve coarse salt in water, stir thoroughly, wait until the impurities settle to the bottom of the container.
Fill a sterilized glass jar to the top with green tomatoes, add brine (no sediment).
Mustard is poured into the homemade preparation last, after which the salting is covered with a lid, leaving it for storage in a cold place.

Canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, and aromatic. Sealing tomatoes in liter jars will only benefit from the implementation of this recipe, especially if you have to can the fruits for the first time. Fans of original homemade preparations will be able to replenish their supplies with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

500-700 g of red, ripe tomatoes;
half a head of onion;
20 ml vinegar (table vinegar 9%);
700 ml water;
30 g sugar;
a pinch of salt;
spices (black peppercorns, cloves, bay leaf) to taste.

Canning process:

Place spices at the bottom of a sterilized glass container.
Place the tomatoes tightly on top, adding chopped onions as the jar fills.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pan with brine from the stove, pour in vinegar.
Pour the resulting marinade over the tomatoes. Sterilize the preservation by first covering it with a lid (no more than a quarter of an hour).
Then roll up the jars, turn them over and place them upside down until they cool completely.

Pickled tomatoes, like barrel tomatoes

During Lent or even as a holiday dish, pickled tomatoes will decorate the table. The recipe, which will allow you to taste tomatoes straight out of a barrel over time, is easy to master. When choosing a container convenient for fermentation, it is better to store such homemade preparations in a glass jar. If you don’t know how much salt per 1 liter jar of tomatoes, whether you need to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

1 kg of tomatoes (medium size);
3 cloves of garlic;
500 ml water;
1 tbsp. spoon of sugar;
1 bunch of celery;
dill (a bunch or 1 tablespoon of seeds);
25 g salt.

Preparation:

Cut out the stem of the tomatoes. This must be done carefully and shallowly.
Place dill, celery, garlic, tomatoes (with the removed stalk facing up) in a fermentation container.
Prepare the brine by boiling water with spices, let it cool slightly, and pour it into a jar of tomatoes.
The salting process lasts about 3 days until bubbles appear on the surface. If the acidity of pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The next day the tomatoes will be ready.

Tomato salad "Finger lickin' good"

Caring housewives prefer to prepare tomatoes for the winter, even in the form of salads. The unforgettable taste is combined with a special aesthetics, because for this preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared using a simple recipe, but preparation will take some time. But the result will please you, and in winter such a salad will be in great demand.

Ingredients:

Preparation:

Chop greens, onions, garlic. Place in a sterilized jar, pour in vegetable oil.
Place tomatoes on top. When the jar is full, start preparing the marinade.
Add spices, remaining pepper, and bay leaves to the water, bringing the brine to a boil. Pour in the vinegar at the very end.
Cool the prepared marinade slightly, pour into a glass container, and cover with a lid. Leave to sterilize for about a quarter of an hour, then roll up.
After this, turn the homemade preserves over, let them cool, and store them. Tomato salad for the winter is finger licking ready!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, have mastered the recipe for preparing an assortment of valuable vegetable crops, do not think about this. It’s more convenient to roll tomatoes and cucumbers into large jars, but liter jars are also suitable. When following the recipe, observe several important nuances: take cucumbers and tomatoes in equal proportions; you can roll up other vegetables with them, but only as a decoration.

Ingredients:

300 g each of cucumbers, tomatoes (optionally, gherkins and cherry tomatoes);
2 cloves of garlic;
dill (umbrella);
horseradish (root, about 3 cm);
20 g salt;
5 peppercorns (black);
0.5 teaspoon of essence (70%);
25 g sugar;
onions, bell peppers, carrots for decoration.

Step-by-step cooking recipe:

Cut off the ends of the cucumbers and soak in cold water for a couple of hours.
Chop horseradish, carrots, bell peppers, and onions.
Place dill, black peppercorns, garlic on the bottom, tightly place cucumbers, tomatoes, chopped vegetables, horseradish on top in layers to the top.
pour boiling water over it, leave for five minutes, pour the brine into a saucepan and add spices. Boil the marinade and pour it back into the jar.
Add the essence last, roll up with a tight lid, turn over, and leave until completely cool.
Canned assorted tomatoes and cucumbers go well with meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify your homemade preparations for the winter with a recipe for canned chopped tomatoes? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of preparing tomatoes in their own juice or tomatoes cut into slices are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Should it be used for canning if there is a desire to salt tomatoes cut into slices rather than whole ones? Different step-by-step recipes will have their own ways of preparing tomatoes in this form for the winter. Without sterilization, cold method, lightly salted, in glass, wooden, enamel containers or even in a bag - all twisting options are worthy of implementation.

Hello! In the summer, one of the main things awaits us is preparation for the winter. And today we will prepare very tasty and sweet pickled tomatoes. Prepared according to the recipes described below, this is exactly how it turns out.

Having opened the jar, its contents will fly away with a bang. And to make this happen you need to try a little. I think that you will succeed. Together we will analyze the method of marinating without sterilization.

Video - preparing pickled tomatoes

Ingredients for a 3 liter jar:

For the marinade you will need

Black pepper - 3-4 peas
Allspice - 2 peas
Cloves - 1 piece
Bay leaf - 1 piece
Garlic - 1 tooth
Hot pepper, dill
Salt - 2 tablespoons
Sugar - 3 tablespoons
Citric acid - 1 teaspoon or Vinegar 9% - 3 tablespoons

Recipe for pickled tomatoes with carrot tops - preparing for the winter

So we picked tomatoes. Some in the garden, some brought from the dacha. And someone bought it in the market. We will roll most of it into jars. Minimum list of ingredients. In addition to carrot tops, we will add sugar, salt and vinegar. They will be sweet.

We will need:

The main ones are tomatoes, carrot tops

Additional for brine:

Water - 5 liters
Sugar - 20 tablespoons
Salt - 5 tablespoons
Vinegar 9% - 2.5 shot glasses (280 milliliters)

These products are enough for four 3-liter jars

Cooking process:

1. Wash jars and tomatoes well. Pour 5 liters of water into the pan. We put it on fire. While it is boiling, we take 4-5 carrot stalks. And put it in the bottom of each jar.

Early tomatoes may crack during canning. It's okay, it won't affect the result in any way.

3. Meanwhile, the water began to boil. Pour boiling water in a thin stream, slowly and carefully so that the tomatoes do not crack and burn themselves.

And also, always make sure that the can is not cracked.

4. Cover with a lid. We do not sterilize metal lids. Anyway, they are sterilized with steam and boiling water. Cover the jars with a cloth. So let them stand 30 minutes.

We didn't fill the jars full. So that there is enough water for everyone equally.

Cover the pan with a lid to prevent water from escaping through steam. Once it boils, put it on low heat. This way it won't boil too much. add sugar, salt. Bring to a boil again. Cover with a lid so that the salt and sugar dissolve well. And then add vinegar and immediately roll up the jars.

The marinade is ready. Immediately pour into jars and roll up immediately. Turn it over and place it in a dark, warm place and cover with a warm cloth. Let them stand like this day.

Ready. Now they can be stored in a cellar or in a cool, dark place. They are also perfectly stored in the apartment.

Yes, summer is hot. Both literally and figuratively. You need to not only rest, but also have time to make preparations. How could we live without our favorite tomatoes? They decorate well both a regular table and a festive one.

Together we studied a recipe for very sweet and tasty pickled tomatoes for the winter. We studied methods without sterilization and quick preparation. It turns out that tomatoes go well with garlic and carrot tops.

If you liked the article, give it a thumbs up and like. Share it with your friends and family. Leave your comments. Maybe you have your own ways of rolling. Share your secrets. If you have any questions, I'll be happy to answer them. Good luck and happiness to you!

Pickled tomatoes for the winter are probably prepared in every family. 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:

Place parsley, dill and spices in a colander lined with gauze, pour over boiling water to sterilize, and dry with a napkin or towel.
We wash the tomatoes well and make a cross-shaped cut on the butt.
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.

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

We roll up the jars, turn them over on 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 aroma 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 greens 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:

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:

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 to add tomatoes.

Let's prepare a saucepan 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!