Pickled tomatoes marinade for 1 liter. Salted tomatoes for the winter in jars according to my grandmother's recipe. Marinated tomatoes with celery for the winter

The hot season continues and there are more and more vegetables in the garden. So that our labors do not go to waste, we are conserving them. After all, it’s not realistic to eat everything that grows in our country. The tomatoes are already ripe. And you can cook so many delicious dishes with them! But today we will look at recipes for pickling delicious and quick tomatoes for the winter.

Just recently I told you how to make them in, or. But this is all different from what we will look at today. After all, we will use vinegar or citric acid. Some even do it with aspirin, although I am not a supporter of this method.

The most important thing is that jars of such delicious food are stored well for many years and do not even become cloudy. And in principle, their taste does not change. Therefore, at any time in winter you can open a jar and serve it on both a festive and everyday table. For example, with fried potatoes, mmmm! I can already feel this taste on my tongue.

To be honest, my wife and I prepare a lot of tomatoes. Because they fly away very quickly. And already at the end of January, and maybe December. We no longer have a single bank. After all, before that I took them out of the cellar almost every day, or maybe every day?!

Well, now you understand that the result is just great! Therefore, we urgently take delicious fruits of any color, the main thing is that they are harder, and get down to business.

This is the simplest option, which allows you to make more than just tomatoes. but also assorted with them. Here you will not need to prepare any other products. You won't have to clean anything. But they turn out so tasty that all the brine is drunk along with the fruits.

• Tomatoes – 1.5 – 2 kg;
• Water – 1.5 l.;
• Salt – 1 tbsp. l. with a slide;
• Sugar – 200 gr.;
• Bay leaf – 3 pcs.;
• Black peppercorns – 6 pcs.;
• Allspice – 5 pcs.;
• Cloves – 3 pcs.;
• Dill seeds – 1.5 tsp;
• Vinegar 70% – 1.5 tbsp. l.

Preparation:

1. Take small tomatoes. Such that they fit into the neck of the can. They must be whole and undamaged. Wash them thoroughly and place them on a towel to dry a little.

2. Now let's prepare the container. It can be of any size. I took three liter jars. Wash them thoroughly. We will not sterilize. Let’s just turn them upside down to let the water drain out. Just pour boiling water over the lids.

3. Place the tomatoes in jars. But before that, we pierce the stalk in several places with a toothpick or make a cross-shaped cut with a knife. Or you can just make holes with a fork. This will prevent our fruits from bursting from boiling water.

If you have fruits of different varieties and sizes, then try to put large ones at the bottom of the container and smaller ones at the top.

4. Fill the jars with boiling water and cover with lids. Let them warm up for 10 minutes. Then pour the liquid into a saucepan and add salt, sugar, and all the spices. Bring to a boil and leave to simmer for about two minutes.

5. Pour vinegar essence and boiling marinade into each jar. Roll up the lids and turn them upside down. We place it on a mat and cover it with a warm blanket or an old jacket. Leave in this position until it cools completely.

You can store such a blank anywhere: cellar, basement, pantry, room. Preferably, of course, in a dark place and away from heating devices.

Instant marinated tomatoes with garlic:

I've never tried to do this before. But I noticed this method from my neighbor. His wife prepares tomatoes this way. The taste of garlic in tomatoes is much stronger than usual. But delicious, mmmm! I would like to advise you to prepare such jars at least once. If you like it, you'll make more next year.

Ingredients for a 2 liter jar:

• Tomatoes;
• Garlic;
• Allspice peas – 5 pcs.;
• Black peppercorns – 10 pcs.;
• Cloves – 2 pcs.;
• Bay leaf – 2 pcs.;
• Sugar – 150 gr.;
• Salt – 35 gr.;
• Citric acid – 1 tsp. with a slide;
• Water – 1 l.

Preparation:

1. Wash the tomatoes and make a cross-shaped cut on the stalk. Peel the garlic and cut into strips 5 mm thick. We insert these pieces into our cut.

2. Place allspice and bitter pepper and bay leaf at the bottom of a clean jar. And then add the tomatoes stuffed with garlic.

3. Pour boiling water into the container and cover with a lid. Leave for 20 minutes so that the contents warm up well.

4. Then pour the liquid into a saucepan and add salt, sugar and citric acid. Boil again and refill the jars.

Approximately a 3-liter jar contains about 1.5 liters. water, 2 liters - 1 liter, and liter - 0.5 liters. The more densely the vegetables are packed, the less liquid enters.

5. Roll up the lids and put them under the blanket until they cool completely.

Pickled tomatoes in slices - the recipe is to die for:

These take a little longer to prepare. But it's worth it. The most interesting thing is that no vinegar is used here at all. And they will remain standing due to sterilization. Yes, we will heat-treat the jars with their contents.

Ingredients for 1 liter jar:

• Tomatoes;
• Onions – 1/4 pcs.;
• Mixture of peppercorns – 1 pinch;
• Salt – 1 tsp;
• Sugar – 2 tsp.

Preparation:

1. Wash the jars thoroughly and turn them upside down to drain. Just pour boiling water over the lids. Wash and clean the vegetables.

2. First place the onion at the bottom of the container. You can cut it into quarter rings. Cut large tomatoes into 4-6 parts, and small ones into halves. Place them cut side down. So until the very top of the container. Add more pepper mixture.

3. Add salt and sugar there. Fill with regular water, either warm or cold. You can have it hot – it doesn’t matter.

4. Place a rag or towel on the bottom of the pan. We place our blank on top. Cover the neck of the jar with a lid. Pour water into the pan at the same temperature as in the jar. This is to prevent the container from bursting. The water should be up to the hangers of the cans. We light the fire and, from the moment the liquid boils in the pan, time it for exactly 40 minutes.

5. After time has passed, take the bottles out of the water and screw on the lids. Turn over and place under blanket until completely cool.

This delicacy can be eaten by those who are prohibited from eating vinegar for health reasons.

Marinated tomatoes with basil:

I'm sure many of you simply adore this herb. This miracle has been growing in my garden for several years in a row. I add it to many dishes. especially with meat. But I also tried delicious tomatoes while visiting. This year I decided to make my own. They have such an unusual taste with a pronounced taste of this herb.

Ingredients for a 3 liter jar:

• Tomatoes;
• Garlic – 1 head;
• Basil – 1 bunch;
• Allspice peas – 6 pcs.;
• Salt – 1.5 tbsp. l.;
• Sugar – 5 tbsp. l.;
• Vinegar 70% – 1 tbsp. l.

Preparation:

1. Peel the garlic and cut it into arbitrary pieces. Wash the tomatoes and basil thoroughly. We do the same with containers. Simply fill the lids with boiling water.

2. Place garlic and a third of a bunch of herbs at the bottom of the jar. Now it's the tomatoes' turn. Also distribute green or blue spice into the middle of the jar and to the top.

3. Pour boiling water and cover with lids. Leave for 20 minutes. Then pour the water into the pan. Add salt and sugar and boil.

4. Pour vinegar essence into a jar and fill everything with brine. Roll up the lids and put them under the fur coat until they cool down.

You can store it in any convenient place. And this deliciousness is eaten quite quickly.

Sweet tomatoes marinated with onions:

As I have said more than once, there are so many recipes for as many people as there are. We made these for the first time last year. Everyone really liked it. especially for children. To be honest, I didn’t know that kids could eat corned beef like that! They don't seem to need anything else, not even sweets. These tomatoes can replace any candy. This is a joke of course. Well, tomatoes are really tasty.

Ingredients for a 3 liter jar:

• Tomatoes;
• Onions – 3 pcs.;
• Salt – 2 tbsp. l.;
• Sugar – 6 tbsp. l.;
• Cloves – 5 pcs.;
• Vinegar 70% – 1 tbsp. l.

Preparation:

1. Peel the onion and cut it into rings. Try to keep the pieces not too thin. Then it will be tasty and crispy. And it won't turn into mush.

Take small bulbs. This way it looks more beautiful in the jar.

2. Wash the tomatoes and make several punctures in each stalk with a toothpick. This will prevent them from cracking during the pouring process.

3. Place clove buds at the bottom of a clean container. And now we add layers of onions and tomatoes. Large ones at the bottom and smaller ones at the top. Onion mugs can also be made on the sides.

4. Boil water and fill the jars with it to the very top. Cover with a lid and leave for 15 - 20 minutes. Then pour the liquid into the pan and boil again.

5. Pour salt and sugar onto the contents of the bottle. To get everything in, shake it slightly and the loose mixture will fall down. We pour vinegar there.

5. The water is boiling again. Now pour it inside the jar. Roll up the lids and turn them upside down. In this position, place it on a mat and cover it with a warm blanket. Leave until completely cool.

How to pickle green tomatoes in 1 liter jars?

At the end of the summer season the cold weather sets in, and not all the tomatoes are ripe yet. We collect them and store them at home so that they ripen. Something starts to rot and is thrown into the trash. But you didn’t think that it would be better to roll these into cans. Small volume is better. But there is less waste and more taste.

Ingredients for 1 1 liter jar:

• Green tomatoes;
• Dill umbrella – 1 pc.;
• Horseradish leaf – 1 pc.;
• Garlic – 4 cloves;
• Onions – 1/4 pcs.;
• Black peppercorns – 1 pinch;
• Salt – 1 tbsp. l.;
• Sugar – 1 tbsp. l.;
• Vinegar 70% – 1 tsp. l.;
• Water – 500 ml.

Preparation:

1. Wash and clean all vegetables and greens. We also prepare jars. We rinse them with detergent or baking soda. There is no need to sterilize them. Be sure to fill the lids with boiling water.

2. Place part of the horseradish leaf, dill, onion and garlic on the bottom of the container. Now it's the tomatoes' turn. Try to include as many of them as possible. And we almost forgot about peppercorns. It also needs to be poured into a jar. You can put another piece of horseradish or dill on top.

3. Boil water and fill the contents of the container with it. Cover with a lid and leave for 10–15 minutes. Then pour it back into the pan and add salt and sugar. Boil again.

4. Pour the vinegar essence into the container, and then the marinade. Roll up the lids and place them upside down on the mat. Cover the top with a blanket and leave for 24 hours.

The tomatoes turn out incredibly tasty and at the same time they do not lose their hardness.

Recipe for pickled cherry tomatoes:

These small vegetables are best made in a small container. For example, liter jars. Take it out, eat it in one go and don’t need to take up space in the refrigerator. They are easy to prepare and turn out very tasty. I usually open them when guests arrive. It turns out to be a great snack!

Ingredients:

• Cherry tomatoes;
• Parsley - 2 sprigs;
• Dill umbrella – 1 pc.;
• Horseradish leaf –0.5 pcs.;
• Bay leaf – 1 pc.;
• Garlic – 2 cloves;
• Black peppercorns – 5 pcs.;
• Allspice – 3 pcs.;
• Sugar – 1 tbsp. l.;
• Salt – 0.5 tbsp. l.;
• Vinegar 70% – 1 tsp;
• Water – 500 ml.

Preparation:

1. Wash vegetables and herbs thoroughly. We do the same with banks. Pour boiling water over the lids.

2. First add all the greens to the bottom of the container: horseradish leaf, dill, parsley. Then bay leaf, garlic and pepper. Now it's the turn of the tomatoes. We will not pierce them. They are dense enough not to be afraid of boiling water.

3. First, pour in plain boiling water. If you are afraid that the jar will burst, then pour only 1/3 at first. Wait a little and then completely. Some people use a tablespoon during the process. It might help, but I haven't tried it.

Cover with a lid and leave for 5 - 10 minutes. They should warm up thoroughly.

4. Pour this liquid into a saucepan and add salt and sugar. Boil again, then turn off. Before pouring the brine, pour vinegar into the container, and now the marinade.

5. Roll up the lids and turn them upside down. We put it on a mat and cover it with a “fur coat”. Leave it for 24 hours, and then put it away for storage in a convenient place.

Making preparations for the winter is not at all difficult. All you need is patience. Because it's quite troublesome. But when you get used to it, you will understand how fast and simple everything is. And it’s a pleasure to watch your family follow your efforts with great appetite. And now I say goodbye to you, until we meet again!

Marinated tomatoes are a staple snack option that appears on the front pages of many cookbooks. Almost every housewife can find several recipes that differ in the set of spices, spices, and aromatic herbs that are added to containers for food during canning.

Marinated tomatoes for the winter are not only an excellent main snack, but also an ingredient that complements the dish. They can be added to Uzbek cuisine, pizza, and sautéed soup. Canned green tomatoes are added to pickle and solyanka.

Today on the menu: Marinated tomatoes for the winter are very tasty:

This type of preparation is stored several times better than cucumbers. All this is due to the presence of natural acid in tomatoes, as well as the additional addition of vinegar. It is for this reason that conservation is not bombed.

Despite all the positive aspects, when spinning bright and juicy fruits, it is necessary to observe the recipe and sterility. Let's consider several options for preparing delicious tomatoes for the winter.

Marinated tomatoes for the winter in jars without sterilization: Classic recipe

Let's look at a detailed recipe for preparing delicious, aromatic pickled tomatoes. This preparation will allow you to diversify the boring rows of simple and traditional snacks. It is done without sterilization, which makes the canning process easier for beginners.

Products:

• tomatoes - how many will fit into a 3-liter jar;
• garlic - 4-5 pcs.;
• dill inflorescences - 3-4 pcs.;
• peppercorns - 7-12 pcs.;
• laurel leaves - 1 pc.

For the marinade you need to take:

• drinking water - 1.2 l;
• pickling salt - 40 g;
• granulated sugar - 110 g;
• acid 9% - 170 ml.

How to prepare pickled tomatoes for the winter?

The marinade from the specified amount of products turns out sweet and sour to taste. So, let's start preparing a delicious preparation.

To do this, sort the tomatoes by size. It is recommended to use the same and medium ones in the jar. Make a puncture in the area of ​​the stalk with a wooden toothpick.

Pre-wash the jars with soap and sterilize. Carefully place the prepared tomatoes. Wash the umbrellas, peel the garlic cloves. Place all the indicated spices and aromatic herbs on top.

Measure water into a saucepan and bring to a boil. One 3-liter container contains approximately 1.2-1.5 liters of liquid. Fill the container with its contents with boiling water.

Place a lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add bulk flavor enhancers. Bring to a boil, remembering to stir. Remove from heat, pour in acid and mix well.

Fill with prepared marinade and roll up. We check for leaks. If water does not leak from the lid, turn it over, cover it with a warm blanket and leave it like that until it cools completely.

Marinated tomatoes for the winter are very tasty: Sweet canned tomatoes

Having tasted the taste of this preparation for the first time, the recipe will forever remain not only in your memory, but also in the cookbook. Canning occurs without sterilization and does not require much time. Try closing a bright vegetable using the method described below. Yield: 2 cans with a capacity of 3 liters.

Required:

• as many tomatoes as will fit into the jars;
• garlic - 2-3 pcs.;
• bell pepper - 2 medium sized pods;
• chili - 1-2 pcs.;
• bay leaf in leaves - 2-3 pcs.;
• granulated sugar - 100 g;
• acid 9% - 55 ml;
• table salt - 50 g.

Sort out the tomatoes. For canning, it is recommended to use a small size with elastic skin. Rinse and make a small cross-shaped cut at the place where the stalk attaches. Otherwise, when the temperature changes, the skin may burst, ruining the entire appearance of the workpiece.

Remove seeds and stalks from bell peppers. Cut into several pieces. Do the same with hot pepper.

Place sweet and bitter peppers and bay leaves on the bottom of sterile jars, and place tomatoes on top. Gently shake containers. Cover with sterile lids.

Pour filtered liquid into a clean cooking container and boil. Pour into containers with contents, wait 10 minutes.

Strain back and add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to stir. While hot, pour into jars and seal tightly. Turn it over, wrap it in a warm shawl and leave it like that until it cools completely.

Ready tomatoes can be stored at room temperature, in the refrigerator or cellar.

I suggest watching the video recipe for sweet tomatoes:

Marinated tomatoes with carrot tops: a winter snack

The tomatoes are ripe, and you don’t know what to make from the original red fruits? Then we suggest you consider a simple recipe, but at the same time very tasty. Canning of tomatoes will take place with carrot tops. Is it really unusual?

Products:

• carrot tops, 4 sprigs per jar;
• tomatoes;
• filtered water - 2.5 l;
• granulated sugar - 250 g;
• table salt - 80 g;
• table vinegar - 130 ml.

From the specified amount of liquid, two 3-liter jars are obtained. First of all, you need to prepare the container. To do this, the containers must be washed with soap and soda solution, dried in the oven, and the lids must be boiled for 5-10 minutes.

Wash tomatoes and carrot tops and dry. Make a cross-shaped cut in each fruit, and additionally pour boiling water over the branches.

First put the tops into the jars, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill the jars. Cover and leave it like this for a quarter of an hour.

After the specified time period, drain the water from the jars back, add salt and granulated sugar. With regular stirring, bring to a boil and cook until the bulk ingredients are completely dissolved. Remove the container with brine from the stove and pour in the acid, mix and fill the jars with the contents.

Close tightly, turn over and wrap in a warm blanket. Leave unchanged until the preservation has cooled completely. Store in a cool place.

Marinated tomatoes for the winter with garlic inside and herbs in liter jars

The quantities of ingredients are indicated per liter jar. The appetizer turns out very beautiful and tasty.

Products:

• small tomatoes - 650-750 g;
• garlic - 50-70 g;
• water - 450-500 ml;
• salt for canning - 30-35 g;
• granulated sugar - 75-80 g;
• acid 9% - 25-35 ml;
• dill inflorescences - 1 pc.;
• peppercorns - 3 pcs.

Process jars and lids. Sort the tomatoes, wash and dry. Remove unedible parts from garlic. Cut out the place where the stalk attaches to the tomatoes and carefully insert a garlic clove into the pulp, after making a cross-shaped cut. All tomatoes are prepared in this way.

Place aromatic spices on the bottom of the prepared container, and tomato fruits on top.

Let's move on to preparing the marinade. To do this, pour the specified amount of liquid into a saucepan and bring to a boil. Add salt, sugar. Wait until completely dissolved.

Pour the brine into a jar, cover it and place it in a saucepan with cold water to sterilize. 10 minutes will be enough time.

Carefully remove, add acetic acid, close tightly. Turn over, wrap in a warm blanket and leave until completely cool. Store in a cool place.

To add contrast, it is allowed to add sprigs of fresh dill to the preservation.

Stuffed pickled green tomatoes for the winter, recipe like in the store

Not only traditional red ripe tomatoes turn out very tasty after pickling, but also green, not yet ripe ones are simply delicious.

Products:

• tomatoes - 1.2 kg;
• garlic - 1.5 heads;
• dill or parsley - 55 g;
• clean water - 1.2 l;
• salt for pickling - 40-45 g;
• granulated sugar - 35 g;
• acid 9% - 70 ml.

Wash the main ingredient, dry it and make a cross-shaped cut.

Peel the garlic and chop it on a medium-sized grater. Wash the dill or parsley, shake to remove excess liquid, and chop finely. Combine in a bowl, mixing thoroughly.

Stuff the tomatoes with the prepared hot mixture. Place in sterile jars.

Prepare the marinade in a separate pan. Combine water, salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved. Remove from heat, pour in acid and stir.

Fill the jars with marinade, cover and sterilize for 10 minutes. Carefully remove, roll up, turn over and cool under the blanket. Store in a cool place.

Conservation can be done once:

Georgian green tomatoes for the winter

Here is a very interesting recipe for Georgian green tomatoes

It turns out to be a very tasty, wonderful and unusual appetizer for the holiday table.

Pickled cherry tomatoes for the winter - Very tasty

We suggest considering the option of preparing small, tasty tomatoes in their own juice.

Products:

• cherry - 0.9-1 kg;
• large tomatoes - 500 g;
• pickling salt - 25-30 g;
• acetic acid 9% - 15-20 ml;
• granulated sugar - 25-30 g;
• garlic - 6-7 cloves (per 1 liter jar);
• black pepper - 2 peas (1 liter container).

Wash and sterilize jars and lids. Large tomatoes are necessary for preparing the marinade sauce. To do this, they need to be washed, scalded, and the skin removed. Place the pulp in a blender bowl and grind until pureed.

Pour the finished mixture into a saucepan with a thick bottom and place on the stove. Add salt and granulated sugar. Bring to a boil with regular stirring and continue cooking for half an hour.

Meanwhile, place garlic cloves and pepper on the bottom of a glass container. Wash the cherry tomatoes and make one prick in the area of ​​the stalk with a wooden toothpick. Fill the jars tightly and pour boiling water over them, cover and leave for 10-20 minutes.

Remove the tomato marinade from the heat, pour in the acid and stir. Drain the water from the jars, fill with hot tomato sauce, cover and sterilize for 10-20 minutes, depending on the volume of the container. Remove the container with the snack, close it tightly and turn it over. Cool under a warm blanket and store in the cellar.

Instant marinated tomatoes with garlic for the winter

If you don’t have time for canning, but really want to try pickled tomatoes. In this case, we suggest considering several options for instant cooking recipes. They can be consumed after 40-60 minutes.

A tasty and aromatic snack made from fresh tomatoes. The recipe allows you to quickly prepare and eat the dish, and for longer storage it is necessary to additionally sterilize the preparation. Moreover, the mixture must be laid tightly. Preservation can be stored for no more than 2-3 weeks subject to additional sterilization, and without - up to 4 days.

Products:

• tomatoes - 500 g;
• fresh parsley - 10 g;
• basil - 15 g;
• garlic - 6 cloves;
• olive oil - 45 ml;
• table salt - 5 g;
• ground black pepper to taste;
• dry Provençal herbs - to taste;
• malic acid - 30 ml;
• granulated sugar - 2.5 g.

Remove the husks from the garlic and rinse along with basil and parsley. Chop the prepared ingredients finely with a knife. Place in a small bowl and add Provençal herbs and pepper. Pour in vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mixture and leave for 10-15 minutes to infuse.

Wash the tomatoes, dry them and cut them into rings (no more than 5 mm thick) or slices, as you prefer.

Place the tomatoes in prepared, sterile jars and pour the dressing over them. Cover with a plastic lid and shake thoroughly. Place in the refrigerator for 10-15 minutes, or better yet, half an hour.

After the specified time, the appetizer can be placed in a salad bowl and served.

Also very tasty:

• small tomatoes - 500 g;
• table salt - 15 g;
• garlic - 3 cloves;
• granulated sugar - 2 tsp;
• fresh herbs - 15 g.

Rinse the tomatoes, place on a towel and dry. Cut out the stem. Make a deep, cross-shaped cut.

Peel the garlic and pass through a press. Finely chop the clean greens. Combine in a separate bowl, stirring with salt and sugar.

Stuff the tomatoes. Place in a plastic bag and shake well. Leave on the counter at room temperature for 60 minutes. That's it, the snack is ready to eat.

Marinated tomatoes with bell peppers for the winter - The most delicious

I got this recipe from my sister Lyuda. That’s why for myself and my friends I call them “Lyudmila”. And when they ask what to put on the festive table from pickles and preparations, I say that give me Lyudmila tomatoes. Because they are the most delicious!

Ingredients:

• Tomatoes – 15 kg;
• Sweet bell pepper – 4 large pieces;
• Garlic – 4 heads (not cloves, but heads);
• Carrots – 4 medium pieces;
• Vinegar 9% – 370ml;
• Sugar – 450 grams;
• Salt – 220 grams;
• Dill and parsley - 1 bunch each;
• Water – 6-6.5 liters.

Recipe:

We wash and clean everything. Cut off the butts of the tomatoes. Boil the jars and lids.

We put the tomatoes in the jars only not very tightly, without effort. When the water boils, pour in the tomatoes and cover the jars with lids. And let it stand for 15 minutes.

In the meantime, prepare the marinade for our sweet pickled tomatoes and peppers. The water has boiled - throw in the herbs, salt, sugar and, at the very end, vinegar. After this, boil for another 3 minutes.

Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn them over. We wrap ourselves in a blanket.

2 weeks will pass and you can already try it – it’s still delicious!

There was plenty of marinade, so I made pickled cucumbers with it - 3 liter jars. And from all the listed products I got 14 liter jars of pickled tomatoes

1. You can use any tomatoes: green, brown, pink and red. An important condition is that the skin is dense, there are no signs of spoilage or rot. It is recommended to take meaty varieties.

2. Don’t forget to wash all foods thoroughly before canning. This applies to tomatoes and aromatic, fresh herbs.

3. Shelf life directly depends on the cleanliness of the jars. It is for this reason that they must be thoroughly washed and sterilized (over steam or in the oven).

4. Salt should be chosen as pickling salt or without additives. If you use a salty ingredient with additives, the taste of the product may differ significantly from the intended one or the snack will quickly become unusable.

5. Marinade with acid cannot be boiled, otherwise the vinegar will lose all its properties. It is recommended to add it to hot brine.

I gave it my all today for you! Now I only expect warm words and comments from you. All recipes have been personally tested by me and appreciated by pickles and preparations gourmets - my household, relatives and close friends. Each tomato is very tasty, juicy and aromatic - you will definitely lick your fingers!

Relevant - what to do with the harvest collected at the dacha or ideas for homemade preparations to extend the summer. Of course, canned tomatoes in jars for the winter are a good way to preserve the summer harvest of vegetables.

Tomatoes go well with many foods, herbs and herbs, and the recipes presented will help you choose the most delicious recipe for canning tomatoes for the winter.

Canned tomatoes for the winter. Preparing very tasty and sweet tomatoes

How nice it is to open a jar of tomatoes in winter. With meat - that's it. Sweet tomatoes for the winter are easy to make.

Ingredients for a 3-liter jar:

Tomatoes - 2-2.5 kg
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar 9% - 3 tbsp. l.
Celery greens - to taste
Bay leaf - 2 pcs.
Sweet peas - 2-3 pcs.
Black peppercorns - 5-7 pcs.
Sweet pepper - 1 pc.
Onion - 1 pc.
Garlic - 3-4 cloves
Hot pepper - to taste

Preparation:

Wash the tomatoes, select medium-sized fruits. Prepare spices, dill, sweet peppers, onions, celery, garlic.

Canning tomatoes step by step

Place peppercorns, allspice peas, bay leaves, herbs, garlic, onions and peppers on the bottom of the jar.

Fill the jar with tomatoes.

Pour boiling water over and let cool slightly. Drain the water into the pan. Add 2 tablespoons of salt and 3 tablespoons of sugar to a 3-liter jar. Boil and fill the jars with marinade, not forgetting to add 0.5 glasses of vinegar (3 tablespoons).

After filling the jars with marinade, roll up the lids with a seaming machine. Wrap it up and set the sweet tomatoes to cool a little. Bon appetit!

Preserving tomatoes for the winter. Recipe for 1 liter jar

Composition for 1 liter jar:
tomatoes - 1 kg
bay leaf - 3 pcs.
salt - 1 tbsp. l.
black peppercorns - 5 pcs.
drinking water - 1 l
garlic - 3 cloves
greens - to taste

Preparation:

Choose small tomatoes. Tomatoes should be washed well and chosen to be approximately the same size without defects if possible.

Next, prepare the brine. Pour a liter of water into the pan. When the water boils, add spices and salt, herbs to taste. The brine should boil for 5-7 minutes. After which you can pour it into jars.
We take pre-sterilized jars and lids.

Place three peeled cloves of garlic and a bay leaf on the bottom of the jar. Then we put as many tomatoes into the jar as will fit in the jar. And pour the resulting brine on top. If desired, you can add one teaspoon of vinegar (70% solution).

Then roll up the jars and turn them upside down. This should be left overnight.
You can store it either in the refrigerator or in a regular cupboard. Good luck with your preparations. Bon appetit!

Canned tomatoes for the winter. Delicious recipe with red currants

Ingredients for two 1.5 liter jars:
Tomatoes - 2 kg
Red currants - 150 g (on branches)
Currant leaves - 4 pcs.
Dill, umbrella - 2 pcs.
Cloves - 4 pcs.
Sweet peas - 6 pcs.
Black peas - 6 pcs.
Garlic - 2 cloves
Bay leaf - 4 pcs.
Sugar - 3.5 tbsp. l.
Salt - 2 tbsp. l.
Vinegar 9% - 2 tsp.
Water - 1.5 l

Preparation:

Rinse tomatoes in cold water. Wash red currant branches in cold water.
Sterilize jars and iron lids. Wash currant leaves, dill, bay leaves. Peel the garlic.

Place black pepper, allspice, cloves, bay leaves, dill umbrellas and black currant leaves on the bottom of sterilized jars.

Fill the jar with tomatoes, with currant branches between them.

Boil water and pour boiling water over the tomatoes, close the lids. Leave for 5 minutes.

Drain the water from the jars. To make the marinade, add salt and sugar to the drained water and bring to a boil. Pour the marinade into jars.

Add 1 tsp. 9% vinegar, roll up the jars, turn them over and wrap them.

Bon appetit!

Marinated green tomatoes with mustard

An easy and quick recipe for pickled green tomatoes.
Compound:
green/milk/brown tomatoes - 1 kg
sugar – 3 tbsp. l.
salt – 1 tsp.
black and red pepper – 0.5 tsp each.
coriander – 1 tsp.
mustard – 1 tsp.
garlic – from 2 to 5 cloves
vinegar 9% - 50 ml
vegetable oil – 50 ml
greenery

Preparation:

Choose tomatoes that are not too large, green, brown or even dense red. The most delicious are the so-called “milk” tomatoes, which have not yet turned red, but they will not be sour, since they have already entered the middle stage of fruit maturity.

We wash the tomatoes, at the same time carefully sort them out, discarding any that don’t fit.

Now the remaining tomatoes need to be cut into even quarters or into 6-8 pieces if the tomato is too large.

Pour salt and sugar into the middle of the bowl with tomatoes. Stir the tomatoes into the sugar-salt mixture and wait a little until all the crystals dissolve.

Season the tomatoes with spices, in our case, hot red pepper and freshly ground aromatic black and ground coriander. Choose a set of spices/herbs at your discretion.

We add the most intriguing ingredient to the tomatoes - spicy mustard. It will perfectly complement all the spicy ingredients with its fiery taste, refresh the dish and make it piquant. Mix.

Squeeze the garlic and mix again.

Add any fresh herbs. Mix with greens.

Pour vinegar and oil into the tomato mixture and mix thoroughly.

We put green tomatoes under pressure for a day and leave them in the kitchen. Then we transfer it to the refrigerator along with the marinade in a jar.

Bon appetit!

Tomatoes for the winter in their own juice

Composition for 3 pcs. 700 g cans:
Tomato saucepan 2.5 liters chopped tomatoes
3 tbsp. l. salt
2 tbsp. l. Sahara

Preparation:

We wash the jars well and sterilize them in a pan of water or in the microwave. Place the washed, wet jars on full power for three to four minutes.

Next, rinse the tomatoes well, preferably of small diameter and the same size.
Place tomatoes in jars.

Cut the remaining tomatoes into slices and place on medium heat.

Bring the tomatoes to a boil and cook for 7-10 minutes. From adding the tomato to boiling and the end of cooking, it will take about half an hour for this volume.

Strain the resulting mass through a fine metal sieve.

Put the resulting tomato juice back on the fire and boil, add salt and sugar. They can be added to taste, as some people like their tomatoes sweeter, while others like them saltier.

Fill the tomatoes in the jars with the resulting juice and close them tightly with lids, which also need to be boiled first. Or we roll it up.

Initially, the recipe did not indicate adding vinegar, but pour 1/3 teaspoon into each jar.

We store tomatoes in the refrigerator. They are eaten very quickly, the juice goes great in soups, gravy and is tasty in itself, just like tomatoes. Delicious with fried potatoes or just bread. Bon appetit!

Delicious recipe: tomatoes for the winter under the snow with garlic

During the time of home preparation, housewives will need a recipe for tomatoes with garlic “under the snow” for the winter. They taste like tomatoes in their own juice, because the taste of vinegar and garlic is not felt at all.

Compound:
Tomatoes
Brine (per 1.5 liters of water):
100 g sugar
1 tablespoon salt
1 tablespoon vinegar (essence)
1 dessert spoon of garlic per 1.5 liter jar of tomatoes
1 tablespoon garlic per 3 liter jar of tomatoes

Preparation:

Jars and lids for pickled tomatoes with garlic are sterilized. The tomatoes are washed and placed in clean jars, without any spices.

Jars of tomatoes are filled with boiling water, covered with lids and left for 10 minutes. During this time, the garlic is cooked.

The water from the cans is poured into a large saucepan, its volume needs to be measured and a brine for delicious pickled tomatoes should be prepared from it, adding sugar and salt. This marinade is boiled and then vinegar is added.

Before pouring boiling brine over the tomatoes, grated garlic is placed in the jars. Squeeze out any remaining garlic that can no longer be grated using a garlic press. Apart from garlic, no other spices are used.

According to this recipe, pour tomatoes and garlic with boiling brine and screw on metal lids.

Turn over the jars of tomatoes in garlic sauce. “Tomatoes in the snow” for the winter should be covered until completely cooled. Try making homemade “Tomatoes in the Snow” with garlic according to this recipe. Bon appetit!

Canned tomatoes for the winter with bell peppers

The tomatoes turn out very tasty and aromatic. The brine is drunk quickly. 4 liters of water is enough to fill two 3-liter and one 2-liter jars.

Composition for one 3-liter jar:
tomatoes
2 bell peppers
bunch of dill (seeds)
2-3 grains of hot pepper
1 hot pepper
1-2 cloves
3-4 bay leaves
5 cloves garlic
1 onion
horseradish greens
horseradish root
3-4 cherry leaves
For 4 liters of water:
0.5 cups salt
1 cup of sugar
1 glass vinegar 9%

Preparation:

Wash all ingredients well.

Chop the greens, peel the garlic and onions.

Place herbs, garlic and onions in sterile jars. When laying the tomatoes, place peeled and halved bell peppers between them.

Fill the jars with boiling water. Let stand for 30 minutes. Then drain the water. Bring to a boil again, adding salt and sugar. Carefully pour in the vinegar.

Pour hot brine over the tomatoes and roll up the lids.
Have a nice winter evening!

Canned tomatoes for the winter

Compound:
tomatoes - full jars
salt - 3 tsp.
granulated sugar - 4 tbsp. l.
water - 1 l
vinegar 9% - 1 tsp.
sweet peas - 1 pc.
cloves - 1 pc.

Preparation:

We take selected tomatoes.

We sterilize jars. A metal mug with water, as soon as the water boils, we put the jar on a hanger and wait for it to warm up completely. And so are all banks. As soon as they are ready, we begin to put the tomatoes in jars. And fill the lids with boiling water.

We lay the tomatoes completely, as tightly as possible. Now let's prepare boiling water. As soon as the water boils, fill all the jars. When the turn comes to the last one, the first one can already be poured out. In general, they should sit in boiling water for about 10 minutes.

Now let's cook the brine. The calculation is for 1 liter. Pour water into the pan. When it almost boils, add sugar and salt. It will boil for a few minutes.

Now pour the brine into jars. Add cloves and peppercorns, vinegar. And we close the banks.
The end result is very tasty tomatoes. Bon appetit!

Canned tomatoes for the winter - the most delicious recipe with grapes

Composition per jar (800-900 ml):
Salt - 1 tbsp. l. (without top)
Sugar - 2 tbsp. l.
Apple cider vinegar 6% - 1 tbsp. l.
Garlic - 1-2 cloves
Shallot - 1 pc.
grape leaf
Grapes - 1 handful
Bay leaf - 1 pc.
Dill - small bunch
Sweet pepper - 0.5 pcs.
Tomatoes - how many will fit in a jar

Preparation:

Place a grape leaf on the bottom of a clean jar, cut the garlic and onion. Then we cut the pepper, you can add hot pepper.

Add bay leaf and dill.

Then pack the tomatoes tightly. We put the kettle to boil, this is if you don’t have a lot of cans, if you have a lot, put a saucepan.

Pour boiling water to the very top of the jar and close the lid. Leave for 8-10 minutes.

Then pour water into a saucepan and put it on fire. Add salt and sugar. Pour vinegar into the jars and cover with a lid.

When the brine boils, pour the tomatoes a second time and roll up the lids, turn them upside down and cool.

Bon appetit!

Pickled tomatoes “You'll lick your fingers”

It’s not for nothing that the recipe is called this – the “Finger-lickin’ tomatoes” have an absolutely exceptional taste and look very beautiful. This recipe will help you prepare delicious pickled tomatoes. Trying these tomatoes from a jar and onions in winter will make you lick your fingers!

Ingredients for 5 1 liter cans:
Red tomatoes - 2-3 kg
Dill greens - 1 bunch
Parsley - 1 bunch
Garlic - 1 head
Onions - 100-150 g
Vegetable oil - 3 tbsp. l.
For the marinade (per 3 liters of water):
Salt - 3 tbsp. l.
Sugar - 7 tbsp. l.
Bay leaf - 2-3 pcs.
Vinegar 9% - 1 glass
Black pepper - 5-6 pcs.
or Allspice - 5-6 pcs.

Preparation:

Wash the tomatoes thoroughly.

Peel the onion and cut into rings.

Steam the jars over a boiling kettle or in the oven.

Finely chop the greens.

Peel the garlic, cut large cloves.

Place chopped herbs and garlic on the bottom, pour in 3 tbsp. l. vegetable oil.

Then place the tomatoes and onion rings. Lay in layers.

And so on until the entire jar is filled.


Prepare marinade for tomatoes. For 3 liters of water (about 3 three-liter jars): 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, allspice, hot pepper, bay leaf.

Boil everything, then pour in 1 glass of 9% vinegar. Pour the not very hot marinade (about 70-80 degrees) over the tomatoes in the jars.

Leave for 15 minutes to sterilize. Then roll up the jars and turn them over until they cool.

The result is truly finger-licking tomatoes! Bon appetit!

Canned tomatoes for the winter in jars

Ingredients for a 2 liter jar:

tomatoes
horseradish leaves
currant leaves, cherry leaves (for a 2 liter jar - 3-4 pieces of each)
dill umbrella (for a 2 liter jar - 2-3 pieces)
garlic (for a 2 liter jar - 5 cloves)
cloves, peppercorns, allspice (6-7 pieces per 2 liter jar of each type of seasoning)
For brine per 1 liter of water:
salt - 1.5 tablespoon
sugar - 3 tablespoons
acetic acid 70% - 1 tsp.
On average, a 2-liter jar requires 1.2 liters of brine

Preparation:

To prepare canned tomatoes, select medium-sized fruits that are ripe, but not overripe, so that they do not fall apart during canning. In addition to tomatoes, you will need garlic and herbs - dill branches, cherry and currant leaves and horseradish leaves.

As well as cloves, peppercorns and allspice.
Wash the tomatoes thoroughly and prick them with a toothpick. We sterilize jars and lids over steam.

Wash all the seasonings and leaves thoroughly and then pour boiling water over them.
Boil 2 pans: water in one, brine in the other.

We put herbs, seasonings, tomatoes into sterilized jars, trying not to throw them away, but to fold them carefully. We put everything mixed together, in layers. Cut the garlic in half.

We do not place the tomatoes right up to the neck, leaving a little space.

Fill with boiled water and leave for about 5-7 minutes. At this time, prepare the brine: add sugar and salt to boiling water. We put spoons without heaps, but of course, sugar and salt from different manufacturers can be either sweeter or saltier (the finer, the saltier). Taste it. The brine should be more sweet than salty, but not cloying; a drop of saltiness should be present in it.

We drain the water from the jars (we do not use it for brine, only for the first fill). Fill with brine and add acetic acid on top. Twist and turn over for a short time.
The taste of tomato is amazing, moderately spicy, pleasant sweet and sour. The leaves give tomatoes their aroma; by the way, the more of them, the better. And the pickle is just a song! The taste of cloves is not felt at all, in general the aroma from all the seasonings is magical! Good luck with your preparations and bon appetit!

On a note
It is recommended to pierce each tomato in the stalk area with a toothpick or a sterile needle before putting it in a jar. This is done so that the tomatoes are saturated with brine faster and better, and also so that the tomatoes have less chance of bursting in the water.

Canned tomatoes with carrots and onions

The taste of the tomato is sweetish, and the vegetables give them a special aroma. There is very little vinegar in this recipe, which is also important. In winter, tomatoes are eaten with pleasure, carrots and onions can be used in salads, and the filling also comes into play. The recipe is for a 3 liter jar.

Ingredients for instant lightly salted tomatoes per 3 liter jar:
Tomatoes
Carrots - 2 pcs.
Onions - 2 pcs.
Garlic - 4 teeth.
Bell pepper - 1 pc.
Sugar (filling) - 3 tbsp. l.
Salt (filling) - 1 tbsp. l.
Vinegar (9% filling) - 1 tbsp. l.
Allspice
Black pepper

Preparation:

Cut the carrots into strips or grate them on a Korean grater.

Cut the onion into rings or half rings. Pour boiling water over the vegetables and close the lid for about 10 minutes. This is necessary so that the carrots warm up well and everything happens without explosions. The water can then be used for filling. Cut the bell pepper into strips.

Place spices in a clean jar, then carrots, onions and bell peppers, and then as many tomatoes as will fit. Pour boiling water over everything, cover with a lid and let stand for about 10 minutes. Then pour the water into a saucepan, add salt and sugar. Bring to a boil, remove from heat, add vinegar.

And pour the brine over the tomatoes. Roll up the lid, turn over and wrap until cool. Bon appetit!

Preparing for the winter - grandma's best recipe

Compound:
For 4 cups of well water:
Granulated sugar – 1 cup
Salt – 2 tsp. (not iodized)
Several black peppercorns. peas
Cinnamon – small piece (~1 cm) or pinch
Cloves – 3 – 4 buds
Bay leaf – 1-2 per jar
Vinegar essence – 1 tsp. for a 3 liter jar

Preparation:
Add peppercorns, cloves, cinnamon, bay leaves, sugar and salt to 4 cups of well water. Bring to a boil and dissolve sugar and salt, cool until warm. Place the washed tomatoes in clean jars, pour in the marinade and sterilize at the rate of:
1 liter jar - 7 minutes
2 liter - 10 minutes
3 liter - 15 minutes
At the last moment, add vinegar essence.

Roll up. Turn upside down until cool. Bon appetit!

I wish you successful preparations! Cook with pleasure! If you liked the article and found it useful, share it on social networks. Social media buttons are at the top and bottom of the article. Thank you, come back to my blog often for new recipes.

Family “signature” recipes for pickling tomatoes are passed down from generation to generation. Housewives are aware that the final taste of the twist largely depends on the brine. No matter how juicy and “smelling” the vegetables are, an incorrectly prepared filling can ruin everything. In fact, preparing a high-quality marinade for tomatoes with 1 liter of water is not at all difficult. A few basic recommendations - and even waste vegetables will taste delicious.

Easy to prepare

Pickling, as a technology for processing vegetables that allows them to be stored for a long time, was used by the inhabitants of ancient Rome and Greece. In Rus', harvesting began about ten centuries ago. Initially, cucumbers, berries, and mushrooms were pickled. After the decree of Catherine the Great, tomatoes began to be harvested, which have been actively grown since that time.

Cooking principles and main components

The basic component of any brine is water. The final taste properties of the dish largely depend on its quality. It is recommended to give preference to liquid from a well or spring. If such a “luxury” is not available, then tap water, bottled from the store, will do. The tap water must be settled. Pre-boiling will help get rid of the specific “chlorine” taste.

The constant components of brine are salt and sugar. They must be dissolved, brought to a boil and boiled for at least a few minutes. The following components are used for tomato preparations:

• preservatives - vinegar or vinegar essence, aspirin, alcohol, citric acid (one to choose from);
• spices - bay, cherry, currant leaves, horseradish, garlic cloves, black and allspice peas, dill;
• vegetables - carrots, bell peppers and hot peppers.

The combination of ingredients added to jars besides tomatoes affects the final taste of the preserves. Those who have many years of canning experience know that one product should not be “salted.” For example, a large amount of sour vinegar is softened with a portion of sugar, hot horseradish - sweet carrots, bell pepper. That is why housewives try to preserve the most successful brine recipes and adhere to dosages.

Marinade for tomatoes for 1 liter of water: time-tested recipes

The technologies for preparing brine are quite simple, which allows even novice cooks to master them. There are two main methods of marinating.

1. Cold . In some recipes the tomatoes are pre-blanched, in others they are not. After this, they are placed in containers and filled with cooled brine. The preparations have a short shelf life - three to four months. There is a high risk of mold growth. To avoid spoilage, large amounts of preservatives are added to tomatoes.
2. Hot . Heat treatment of vegetables that are already placed in jars is carried out. Tomatoes are poured with boiling water several times. Brine is then prepared from it for the final filling. A method is used for long-term storage of products. Allows you to reduce the amount of preservatives used.

Classical

Peculiarities . The recipe for marinade for tomatoes is known among chefs as “a spoonful of salt for two sugars.” The vinegar is poured directly into the jars. Thus, it does not evaporate and is stored in the required quantity. During storage, it helps vegetables not to lose their aesthetics, as it has a “fastening” effect. Without sterilization, a workpiece can last two to three years.

Ingredients:

• 1 liter of water;
• 20-25 g salt;
• 40-50 g sugar;
• 10 ml vinegar;
• spices (three garlic cloves, one horseradish leaf, two dill umbrellas, half a bell pepper).

Step by step

1. We boil water. Throw salt and sugar into it. Stir until completely dissolved. Cook for about two minutes.
2. We fill sterile containers with spices and tomatoes. Pour boiling water over it. We wait until the vegetables cool down.
3. Drain the liquid and boil. Pour vinegar into jars or into brine, but after removing it from the heat.
4. Pour the marinade over the vegetables, roll up the jars, and insulate them.
5. We take it out into the cold after a day.

Depending on the desired level of “acidity,” 6 and 9% vinegar is used.

Sweet

Peculiarities . The marinade recipe for sweet tomatoes for 1 liter of water is suitable for canning red ripe tomatoes. The vinegar essence provides the necessary “sourness” in the product. It is quite concentrated, so there is just a little bit of it in the recipe.

Ingredients:

• 1 liter of water;
• 20-25 g salt;
• 45-55 g sugar;
• 20-25 ml honey;
• half a teaspoon of vinegar essence (70%);
• spices (two or three garlic cloves, a teaspoon of mustard seeds, a bay leaf, a few black peppercorns, two dill umbrellas).

Step by step

1. Pour boiled water over the spices and tomatoes. We are waiting for it to cool down. Drain the liquid.
2. Boil the water again, add honey, sugar, and salt to it. Keep on fire until the components are completely dissolved.
3. Pour honey brine over vegetables. Add vinegar essence. We roll up the cans and insulate them. Place in the cold after it has cooled completely.

In finished canning, liquid accounts for 35-40% of the total container volume. If you are preparing tomato marinade for a 3-liter jar, then you will need a little more than a liter. For several glass containers, you need to equally distribute not only the brine, but also the vinegar essence. For convenience, you can use measuring containers.

Cold

Peculiarities . A quick marinade for tomatoes that doesn't need to be boiled. Allows you to get a tasty preparation within a day. Unlike the previous options, where the tomatoes in the jars are placed whole, here they come in slices. The number of components is calculated for 1.5 kg of vegetables. The recipe does not require water.

Ingredients:

• 500 ml unrefined oil;
• 50 ml apple cider vinegar;
• 20-25 g salt;
• 40-50 g sugar;
• five garlic cloves;
• chili pepper pod.

Step by step

1. Grind salt, sugar and vinegar. Add oil, crushed garlic, minced hot pepper. Mix well.
2. Cut the tomatoes into quarters. Place them in a clean, sterile container. Pour brine over the layers.
3. Seal the jar with a plastic lid. We put it in the cold, turning it upside down. After two hours we return to the usual position. After a day, you can take a sample.

The preparation without seaming turns out to be Korean-style spicy and aromatic. Great with meat dishes, boiled rice and potatoes. You can add chopped herbs to the cold marinade, which will make the appetizer more spicy. The preparation should be consumed as quickly as possible, since it will not stand for long. The average shelf life is one to two months in the refrigerator.

With apple cider vinegar

Peculiarities . Unlike table vinegar, apple cider vinegar has a milder taste. It is not used as often in winter preparations because it has a lower acid concentration. This is 4-5% in a natural and high-quality product. In order for the seaming to last the required time, you must strictly adhere to the recipe.

Ingredients:

• 1 liter of water;
• 40-50 ml apple cider vinegar;
• 20-25 g salt;
• 50-70 g sugar;
• spices (one or two cloves of garlic, a few sprigs of parsley, a pinch of coriander, a star of cloves, three leaves of cherry or black currant).

Step by step

1. Pour boiled water into filled containers. We wait 10-20 minutes.
2. Drain the liquid. After boiling, add salt and sugar, black peppercorns. Cook until the crystals dissolve.
3. Remove from heat. Add apple cider vinegar. Pour in the vegetables. We seal the jars and insulate them.

Vinegar should not be poured into boiling water. Otherwise, you can get burns to the mucous membrane of the eyes and nose due to the resulting vapors. If you need tomato marinade for a 2-liter jar, then you should prepare about 800 ml of liquid, the amount of spices will be suitable for this volume.

With aspirin

Peculiarities . The method of preparing brine with aspirin tablets was very popular in Soviet times. It is believed that the component has a gentle effect on the stomach, unlike table vinegar. The amount of aspirin is calculated for a three-liter jar.

Ingredients:

• 1 liter of water;
• 20-25 g salt;
• 40-50 g sugar;
• one aspirin tablet.

Step by step

1. “Warm up” vegetables with spices with boiling water. Wait until it cools down and drain.
2. Boil water with sugar and salt until the crystals are completely dissolved.
3. Let's quit the aspirin.
4. Fill the tomatoes with brine. We roll it up and insulate it. Every other day we put it in a cold place.

If, after draining, there is not enough liquid for the brine, then you can supplement the missing amount with filtered tap water. For this recipe, two dill umbrellas, currant leaves, and five garlic cloves are placed at the bottom of a three-liter jar. You can make this preparation without leaves, but with slices of carrots and bell peppers. A few sprigs of thyme or rosemary will provide a rich aroma.

With garlic

Peculiarities . A brine is prepared from salt, water and sugar with virtually no other spices. It does not use greens, laurel leaves, currants, black peppercorns or other usual ingredients. The whole trick is to use a large amount of garlic, which is combined with mustard. The finished snack is popularly called tomatoes “under the snow.”

Ingredients:

• 1.5 liters of water;
• 100-125 g sugar;
• 20-25 g mustard powder;
• 25-35 g salt;
• a teaspoon of vinegar essence;
• garlic.

Step by step

1. Fill the container with vegetables with boiled water. We are waiting for it to cool down.
2. Boil the drained water and add salt and sugar. Boil until the products dissolve.
3. Pour sliced ​​garlic and mustard powder into the container as the last layer. Pour in vinegar essence.
4. Fill with brine. Seal and place in the cold after cooling.

One large head of garlic is enough for a 3 liter jar. Marinade for tomatoes with garlic due to its pungency and “hotness” is not suitable for children's menus. The preparation can be stored under plastic covers, since the essence acts as a reliable preservative. And mustard, in turn, prevents mold.

With vodka

Peculiarities . The recipe allows you to prepare a marinade for green, brown, and red tomatoes. The universal brine is also suitable for canning cucumbers. Vegetables turn out dense, crispy and do not deform during heat treatment.

Ingredients:

• 1 liter of water;
• 20-25 g sugar;
• 20-25 g salt;
• 25 ml vodka;
• 25 ml vinegar (6%).

Step by step

1. “Warm up” the vegetables with boiled water.
2. Boil the drained liquid, add sugar and salt. Mix well until the bulk ingredients dissolve.
3. Remove the brine from the heat, pour vinegar and vodka into it.
4. Pour the marinade over the tomatoes, seal and insulate. We take it out into the cold after a day.

You can add absolutely any spices, herbs and vegetables to tomatoes. Pieces of bell pepper and carrots will provide a richer and brighter taste, black peppercorns and horseradish leaves will provide pungency, mint will provide a fresh menthol smell, and lemon balm will provide a lemony flavor.

With tomato paste

Peculiarities . A method of canning tomatoes that does not involve the use of vinegar. The vegetables turn out tender and sweet in taste. Suitable for children's menu.

Ingredients:

• 1 liter of water;
• 250 ml tomato paste;
• 80-100 g sugar;
• 20-25 g salt.

Step by step

1. “Warm up” the vegetables by pouring boiled water over them. We are waiting for it to cool down.
2. Mix water with sugar, salt, tomato paste. Boil for a few minutes.
3. Pour brine over the tomatoes.
4. We seal it, insulate it.
5. We take it out into the cold after a day.

You can use tomato juice instead of paste in the recipe. For such a marinade, salt and sugar are taken in the same quantities. 1 liter of water and 250 ml of paste are replaced by 1 liter of juice. Instead of brine with tomato paste, vegetables are poured with boiled juice.

Marinade for tomatoes for the winter is prepared differently in different parts of the world. The French use onions, carrots and celery for brine. The Chinese prefer to prepare the filling from ginger, green onions, and garlic. In Italy, they are partial to herbs, such as rosemary, marjoram, and basil. Mexicans are fans of “hot” and “fiery” dishes, so they prefer hot chili peppers. In the Caucasus, cilantro and garlic are present almost everywhere.

Other homemade recipes

Print

Perhaps, tomato preparations turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

We bring to your attention excellent recipes for preparing tomatoes for the winter for every taste. It takes some careful preparation, a little time, and in winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention, which also applies to lids. This is necessary, since I consider them to be a more capricious vegetable compared to.

Tomatoes must be ripe and fresh - of high quality inside and without damage on the outside. They must be thoroughly washed before placing in jars; it is even advisable to soak them in cold water for a couple of hours.

Make a hole in each tomato at the base of the stalk using a clean wooden toothpick. This step will help maintain the integrity of the peel in the boiling water.

We add greens to the containers according to our preferences. Dill will give you a spicy favorite aroma; it is better to use umbrellas for a brighter taste. Parsley is an excellent option for companionship with tomatoes in a jar; the leaves and stems are useful. It has a fresh taste and good aroma; you should not regret adding it to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for those who love bright smells and bold flavors, but I confess that it is my favorite companion for red vegetables.

Excellent spices for red vegetables would be black peppercorns, allspice and bay leaves. Coriander and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give the perfect combination. Some housewives add a few pieces of hot red pepper - this is for those who like spicier vegetables in jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When preparing tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade as additional protection for seaming.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that gives tomatoes an original taste and interesting aroma. Whether or not to add it to the cylinders is up to you. If it is missing, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

• 2 pcs. carnations
• 2 mountains allspice
• 2 mountains black pepper
• 1st branch tarragon (tarragon)

For marinade per 1 liter of water:

• 1 tbsp. l. salt without a slide
• 5 tbsp. l. with a pile of sugar
• 1/3 tsp. citric acid

Cooking method:

Prepare the tomatoes - rinse them well, sort them

Sterilize jars and lids

Using this recipe, the jars do not need to be sterilized, but only rinsed well

Place black pepper, cloves, allspice, and tarragon in each jar according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the high temperature

Fill the cylinders with tomatoes up to your shoulders, no need to fill them to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the containers, immediately covering them with lids.

Close the lids on the jars with a canning key, turn them over, and wrap them in a warm blanket.

Bon appetit!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe turn out very tasty and beautiful. Enjoy quality winter rolls prepared with your own hands. Summer work is doubly enjoyable!

For a 0.5 liter jar you will need:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onions
• 2-3 branches celery
• 5-6 mountains black pepper
• 1 tsp. salt
• 1 tsp. granulated sugar
• 2 tbsp. l. 9% vinegar
• 1.5 tbsp. l. vegetable oil
• 200 ml hot water
• 2 teeth garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse the vegetables in running water and place them in clean jars. There should be no damage to their skin.
2. Peel the onions and carrots, rinse and cut them, the onions into half rings, and the carrots into large cubes. Place the vegetables in the jars along with the celery stalks, filling the spaces between the tomatoes. Coarsely chop the garlic cloves into jars.
3. Boil water, pour it into jars with vegetables, pouring it into a knife or tablespoon at a time so that the glass does not crack due to temperature changes. Cover the jars with clean lids and let the tomatoes warm up in boiling water for 20-25 minutes.
4. Then, using a drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except vinegar and vegetable oil. Place the saucepan with the marinade on the stove and bring it to a boil.
5. Pour oil, vinegar into each jar, and add aspirin if desired. Next, pour the hot marinade over the vegetables in the jars, cover the jars with lids, and close them with a key.
6. Check the strength of the closure by turning the jars over onto their lids, wrap them in a warm blanket, leaving the seals in it until they cool completely.
7. Keep the workpieces away from sunlight!

Bon appetit!

Preparing tomatoes and garlic for the winter

This simple recipe produces amazingly beautiful tomatoes, as if in the snow. Garlic crushed in a blender is very light, it moves freely in the marinade, settling beautifully on the vegetables, saturating them with a very bright taste and aroma.

Be sure to try this recipe for tomatoes! Good luck!

For a 1 liter jar you will need:

• 500-600 g tomatoes
• 0.5 tsp. mustard seeds
• 1 tsp. garlic
• 0.5 tsp. vinegar essence 70%
• 3 tbsp. l. sugar per 1 liter of water
• 1 tbsp. l. salt per 1 liter of water
• 2-3 mountains allspice

Cooking method:

Sterilize jars and lids using steam or any method convenient for you.

Wash the tomatoes thoroughly and sort them

Pierce each tomato at the base with a toothpick.

Pour boiling water over the tomatoes in the jars, cover with lids, and let warm up for 20 minutes.

Separately, boil 2 liters of water, add salt and sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, rinse well

Grind it in a blender

Drain the hot water from the cylinders, we won’t need it anymore

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the containers with lids and close them with a canning key.

Turn hot cans of tomatoes over, wrap them, and let them cool completely in a blanket.

At first, the marinade in the containers will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white “snow” of chopped garlic

Bon appetit!

The most delicious recipe for winter tomatoes with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It’s worth trying to prepare tomatoes for the winter this way.

This is my favorite recipe; very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes and celery! This is delicious!

You will need:

• 3 kg tomatoes
• 500 g celery
• 30 g mustard beans
• 6 teeth garlic
• 4-6 dill umbrellas
• 50 g table salt
• 55 g granulated sugar
• 15 ml vinegar essence 80%
• 2 liters of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. Sterilize all cylinders and caps in a way convenient for you.
2. It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for several minutes, keep the bay leaf in boiling water for 60 seconds
3. Next, pour coriander and mustard seeds into the bottom of the jars, add bay leaves, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
4. Pre-soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass containers
5. Rinse small tomatoes in cold water, remove the stem, pierce each with a toothpick at the base, place tightly in jars, add dill umbrellas and a little celery on top
6. First pour boiling water over the preparations with vegetables for 20 minutes, then pour the water from the cylinders into a convenient pan, measure the volume, add water to 2 liters, dissolve sugar and salt according to the recipe
7. The marinade must be boiled for 5 minutes, remove it from the heat, add vinegar essence to it
8. Fill the containers with vegetables to the very top with the prepared marinade, carefully roll them up with a key for preservation or use screw caps for glass with threads
9. Closed cans should be immediately turned upside down on the floor and covered with a blanket until they cool completely.
10. After 24 hours, put the vegetables in the jars in a cool, dark place for storage.

Bon appetit!

Tomatoes for the winter with bell peppers for a 3 liter jar

The big advantage of this recipe is that you yourself regulate the amount of onion and bell pepper in the jar. Sweet peppers are infused with a stunning spicy aroma from generous tomatoes and marinade, and they turn out very tasty.

It’s worth putting it in a larger jar, because there will be a lot of people who want to enjoy it. Good luck with your preparations!

For a 3 liter cylinder you will need:

• 2 kg tomatoes
• 15-20 g parsley
• 1 PC. bulb onions
• 1 PC. sweet bell pepper
• 3 pcs. allspice peas
• 10 pieces. black peppercorns
• 2 teeth garlic
• 2 pcs. bay leaf
• 35 g salt
• 70 g sugar
• 70 ml vinegar 9%

Cooking method:

Place parsley, chopped garlic, black pepper, allspice, bay leaf in the bottom of a prepared 3-liter container.

Cut the onion into rings, peel the bell pepper from seeds, cut into pieces

Pierce each tomato at the base with a toothpick.

Place the tomatoes in a container, filling the voids with bell pepper slices and onion rings

Fill the container with boiling water, pouring it over the outside of a tablespoon so that the glass does not burst

Cover the container with a clean lid and let the tomatoes warm up for 20-25 minutes.

Add salt, sugar and bring the liquid to a boil.

Pour the hot marinade over the tomatoes in the container and immediately close the lid securely with the key.

Turn the jar over and wrap it in a warm blanket until it cools completely.

Bon appetit!

Video recipe for tomatoes for the winter is to die for