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Recipe for pickling tomato slices without sterilization. Tomato slices for the winter without sterilization. Detailed step by step preparation
Good summer day, dear readers of the blog site!
I don’t know about you, but in our family, tomatoes are guests of honor on the table, especially at the festive table. And how many of them you can cook different dishes, just counting is unrealistic. Already a lot! And even more spoilers!
Most of the recipes are simple and do not require a long time to prepare. And the result is not something that you lick your fingers, but swallow it, in the truest sense of the word.
And if you have harvested the entire crop and do not know where to attach red, brown, green, overripe, large fruits - you have come to the right place, dance! We will find a use for everyone, but such that you will sway from the taste.
I tried to find the best options for blanks and tell in detail, revealing all the secrets of cooking. So choose those recipes that sunk into your soul and create! By the way, if you have a mega crop of zucchini, I have great recipes ...
All right, I won't bore you, let's get to work. Stock up on patience and good mood and fight!
Korean-style tomatoes for the winter - the most delicious recipe you will lick your fingers!
Harvesting for the winter according to this recipe is quick and easy, but it turns out unusually tasty and spicy. Especially it will appeal to lovers of Korean dishes. Try it yourself, you will definitely like this savory snack!
To prepare this incredibly tasty preparation, you need to select not too ripe tomatoes. They should be a little underripe so that when we cut them, they do not “spread out” in the jar. And with long-term storage, such tomatoes keep their shape better.
Ingredients for harvesting:
- Tomatoes -2 kg.
- Bulgarian pepper - 2 pcs.
- Garlic - 2 medium heads
- Sugar - 100 gr.
- Salt - 2 tbsp. spoons without a slide
- Vinegar 9% - 100 gr.
- Vegetable oil - 100 gr.
- Dill
- Parsley
- Basil
- Hot pepper to taste
Cooking:
1. First things first, we need to prepare the vegetables. Select the tomatoes, free the pepper from the stalk and seeds, peel the garlic and rinse well. We also wash the greens under running water, give time to drain the water.
2. Grind garlic and bell pepper in a deep container with a blender. If it is convenient for you, use a meat grinder. Then add vegetable oil, vinegar and sugar to the resulting spicy filling. We mix.
3. For spiciness, add hot pepper, how much to put it and whether to put it at all, everyone decides for himself. If you like spicy, add more, I add quite a bit.
4. Add salt to the filling, about 2 tablespoons without a slide and mix. Such a small amount of salt for our proportion will be quite enough, since we have hot peppers and garlic, which give sharpness. And the idea of this blank is not to pickle the tomatoes, but to make a delicious salad appetizer.
It is better to use special salt for salting - it is stone with large crystals. And the longer it lies, the better. Because, already proven, seasoned salt makes preservation more delicious.
5. Then we cut the greens without chopping much, remove the hard branches. We shift the greens to the spicy filling and mix, it turns out to be thick. For long-term storage, do not put a lot of grass, and if you plan to quickly eat such an appetizer (after all, after 12 hours it can already be served on the table), then you can put more.
6. Now we cut our ripe fruits into 4 parts, removing the stem and immediately put them in a sterilized bottle. It is not at all necessary to cook in a 3-liter jar, if it is easier for you, you can do it in a 1 or 2-liter container.
7. As soon as one layer of tomatoes is obtained, we shift with a layer of filling.
8. We make the second layer bigger and again shift it with fragrant greens.
9. Thus, we get several layers. We add the entire fill. If the tomatoes are not completely covered, it's okay, they will still release juice.
10. Close the jar with a steamed nylon lid and turn it upside down. Place in the fridge, turning occasionally to marinate the tomatoes evenly. After 12 hours, the snack will be ready.
If we close for the winter, then we take it to a cold place, for example, to the cellar and also turn it over. And it’s better to visit a few more times and turn the jar over, but this is not necessary. Such an appetizer is stored for 3-4 months and I do not sterilize it.
According to this recipe, you can cook green tomatoes, it also turns out incredibly tasty!
Sun Dried Tomatoes Italian recipe
An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes are great "friends" with salads, meat, fish, pasta and pizza. Yes, and just putting such a yummy on a piece of white bread is a delight.
Ingredients:
- Tomatoes - 2 kg.
- Salt, pepper - to taste
- Olive oil - 150-200 ml.
- Oregano - to taste
- Basil - to taste
Cooking technology:
1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less juicy varieties. For such a workpiece, a cream variety is excellent. I make from large fruits that do not fit into a jar, or are not very beautiful in shape. Tomatoes should not be spoiled, bumped and of course without a sour smell. We wash and give time to dry from moisture.
2. If you have large fruits, cut them into four parts, if small, into two.
3. We cut out the stalks and remove the "inside" core with seeds, since with it the tomatoes dry an order of magnitude longer and have a slightly different taste.
The core can be used in the preparation of adjika, tomato soup and other dishes.
5. We will dry in the oven, so we need to prepare a baking sheet, cover it with baking paper and carefully lay out our tomatoes in one layer, tightly to each other.
6. We heat the oven to 60-100 ° C degrees and send our slices. They will dry for 4-6 hours depending on the size. The larger the slice, the longer it will take to cook.
7. Keep an eye on the dried fruits and adjust the temperature if necessary so that they do not burn.
To evaporate moisture faster, open the oven door a little
8. Ready tomatoes are slightly moist and bend easily, in no case should they break, then they are overdried. When the fruits are cooked, we take out and give them time to cool completely. As we can see, they have significantly decreased in size, this is how it should be.
9. We shift the dried slices into a container, sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but it wasn’t available in the nearest stores and I used purchased dry herbs. You can also finely chop the garlic if you like. Stir until the spices are well distributed and transfer to a clean jar. The jar may not be sterilized, but I am careful and rinse with boiling water.
10. Tomatoes must be tightly packed and make sure that the oil completely covers them, otherwise, during long-term storage, they may deteriorate and all work will be in vain.
11. Then we twist the lid and remove the jar of goodies in the refrigerator (no need to roll up). You can eat them within a week. During this time, sun-dried tomatoes are thoroughly saturated with spices and oil. The longer they infuse, the tastier they will be. You can store such a delicacy in the refrigerator all winter, but not longer than 6 months.
Important! be sure to get the jars with a clean fork, otherwise they will become moldy.
The preparation turns out to be simply CHIC, though a lot of fruit is consumed, and the jar comes out small, but it's worth it, believe me!
And you will cook sun-dried tomatoes, write below in the comments?
Harvesting tomato with onions: tasty and fast
Such a blank is loved by everyone and always desired on every table. Tomatoes are moderately spicy, soaked in spices and the aroma of onions. Perfectly combined with second courses and always disappear first from the table. Try this recipe and I'm sure this recipe will become a favorite for years to come...
Required (calculation for 700 gr. jar):
- Tomatoes - 600 gr.
- Onion - 1 small head
- Peppercorns - 5 pcs.
- Bay leaf
- Apple cider vinegar - 1 tablespoon
Marinade (per 1 liter of water):
- salt - 1.5 tbsp. spoons
- sugar - 2 tbsp. spoons
Cooking technology:
1. First of all, we need to rinse and sterilize the jars. Then select the tomatoes, they should not be large, sufficiently elastic, whole, without any damage. We wash our red fruits and give time for the water to glass. Peel the onion from the husk, rinse under running water and cut into rings, half rings or slices, as you like.
2. Put a pot of water on the stove. Recently I have been heating with an electric kettle, it is faster and more convenient for me. We lay out the vegetables in sterilized jars, but not under the very neck - we need to leave room for the onion.
3. Fill the jars with boiling water, cover with lids (sterile) and leave for 10 minutes.
I put the jars on a wooden board, playing it safe so that they do not crack
4. After the time has elapsed, drain the water from the cans into the pan and send it to the fire. After boiling, add the indicated amount of salt and sugar, mix until dissolved. Boil the brine for 5 minutes.
5. In the meantime, put onions in jars, put peppercorns and one bay leaf each. Pour 1 tablespoon of apple cider vinegar into each jar.
Apple cider vinegar is healthy, and in the marinade, there is very little of it.
6. Fill the filled jars with boiling marinade, tighten the lids, turn over and cover with a warm blanket for a day. This preservation is perfectly stored in the apartment at room temperature.
Good luck with your preparations!
We close the tomatoes with carrot tops (recipe without sterilization for 1 liter jar)
This recipe has become hugely popular and for good reason! Tomatoes come out just delicious, and the brine tastes extraordinary. It would seem that ordinary carrot tops, which everyone throws away or give to be eaten by domestic animals. But in the preparation, it works wonders, making a winter twist - a magical taste ...
Ingredients:
Cooking method:
1. We prepare tomatoes and herbs for preservation, rinse thoroughly and give time to drain the water. Peel the garlic.
2. At the bottom of a clean and sterilized jar, put peppercorns, one clove, chopped garlic cloves. Yes, we send dill umbrellas, 7-8 sprigs of carrot tops. Next, we thoroughly tamp all the greens, you can use a small ladle. Add some hot pepper if desired.
3. The fruits do not have to be red, you can close and not ripened - pink, brown. So that when pouring jars with boiling water, the skin on the tomatoes does not burst and crack, several punctures should be made with a toothpick or skewer at the place where the stem is attached. We fill the jar to the top and put a sprig of carrot tops on top.
4. Fill all the jars with boiling water up to the very neck, cover with a metal lid and leave for 15-20 minutes. During this time, the vegetables are steamed well.
6. After the specified time, drain the infused water into a saucepan, in which the marinade will be prepared. There are marks on the pan, I can use them to navigate how many liters of liquid it turned out. Accordingly, a calculation will be made based on this amount, how much salt and sugar are needed to prepare the brine.
7. Add a little more water, since the tomatoes were still in boiling water, they absorbed some of the water. Pour the measured amount of salt and sugar into the pan.
8. When the water boils, add citric acid, mix well and turn off the stove. Then we begin to pour the boiling marinade into prepared jars, then close the lid, whether it be screw or under a seamer.
9. Turn the jars upside down and wrap them in a warm blanket or an old jacket. We leave our blanks in this position until they cool completely.
Then we send it to the cellar or pantry to wait for its finest hour.
Tomatoes with cucumbers for the winter - you will lick your fingers recipe
I really like this option. He opened the jar, and on the table both crispy cucumbers and juicy tomatoes flaunt on a plate. The mix is beyond praise!
Ingredients (per 3 liter jar):
- Tomatoes
- cucumbers
- Carrot
- Salt - 4 tbsp. spoons (no slide)
- Sugar - 3 tbsp. spoons (heaped)
- Vinegar - 8 dessert spoons
- Garlic - 3-4 cloves
- Black peppercorns - 10 pcs.
- Allspice black pepper - 5 pcs.
- Bay leaf - 3-4 pcs.
- Carnation - 4 pcs.
Cooking process:
1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake in the oven for 15 minutes.
Be sure to load the jars into a cold oven, but if you put them in a hot oven, they will crack.
2. At the bottom of each jar we put an umbrella of dill, then cucumbers and tomatoes. I do not indicate the exact number of vegetables, since it all depends on the size of the fruit and your preferences, as well as availability. For example, I had fewer cucumbers than tomatoes, so the latter will dominate in my assortment.
3. In each tomato, near the stem, we make punctures with a toothpick. Punctures should be deep, half, or even the entire length of the fetus. If the punctures are not deep, then there will be no effect - checked! If you are not embarrassed by a couple of "wounded" (burst) vegetables in a jar, you can save time and not make holes in the fruit.
4. We tightly pack the vegetables in the jar, leaving a little room for seasonings.
5. We send a pot of water to the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. Leave the recipe for 20 minutes. I, on the other hand, wait until the water cools down so that the jar can be picked up and not burned. Then we put on a nylon lid with holes and drain the infused water back into the pan.
6. When the water starts to boil, add salt and sugar, mix well. Since I don't have a cellar, I store the canned food in the pantry, so my brine is saturated. If your seaming is stored in the cellar, then you can reduce it by 1 spoon (salt 3 tablespoons, sugar -2).
7. While the marinade is boiling, at this time we pour all the spices and 3 wheels of carrots into the jar. If desired, you can add a little horseradish and hot pepper, but I did not have either one or the other.
8. The marinade has boiled, now add 1 dessert spoon of 70% vinegar essence to a 3-liter jar and pour the boiling marinade into filled jars, right up to the neck. If you only have 9% vinegar at home, then add 8 dessert spoons. Close the lid and seal tightly with a key.
9. Turn the jars upside down and cover with a warm blanket until cool. Often in this position, they stay for a day, and then we remove them to a far corner, where our assortment is waiting for its time.
Conservation is ready!
Chopped tomatoes with onions, like fresh!
A very simple canning recipe. And in the winter I opened a jar, transferred the contents to a salad bowl, added vegetable oil and got an amazing salad. I stock up on such a blank for the future thoroughly and advise you ...
- Tomatoes
- Salt - 1 teaspoon with a slide
- Sugar - 1 teaspoon with a slide
- Onion - 1 medium head
- Peppercorns - 5-8 pcs.
Cooking method:
1. For this preservation, you need to choose dense, fleshy varieties. I really like cream. Cut in half, if you have large fruits, then you need to 4 parts. Onion cut into large half rings.
2. In a clean jar at the bottom, lay the onion, then the slices of tomatoes cut down. I fill as many jars as will fit in the pan in which we will sterilize.
3. Add salt, sugar, pepper and cover with lids.
4. We cover the bottom of the pan with a napkin, put our blanks in it. We fill with water up to the shoulders of the cans and send it to the stove. As soon as the water boils, reduce the fire a little and detect forty minutes.
The recipe is simple, but so delicious in winter!
Pickled tomatoes with grapes for the winter without vinegar
Ingredients:
- Cherry - 0.5 kg
- Grapes - 150 gr.
- Sugar - 1 tsp.
- Salt -1 tsp.
- Garlic - 2 cloves
- Currant leaf - 2 pcs.
- Cherry leaf - 1 pc.
- Black peppercorns - 2 pcs.
- Hot pepper - 10 gr. (optional)
- Umbrella dill - 1 pc.
Cooking:
1. We prepare cherry tomatoes and grapes for canning. We select whole, dense tomatoes and wash well in water. Wash the grapes in whole bunches, then remove from the brush. If spoiled berries come across, discard them. We also thoroughly wash the greens that we will use.
2. At the bottom of a sterile jar we put a dill umbrella, peppercorns, hot peppers, garlic.
4. Boil water and fill our workpiece with boiling water. Cover with a lid and leave to brew for 15 minutes. Next, drain the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for this purpose). We cover the jars with lids and put a clean towel on top so that they do not cool down while we prepare the marinade.
5. We send the pan to the fire, pour in a little more water, as the cherry tomatoes and grapes have absorbed a little. Bring to a boil and add a teaspoon of salt and sugar. We mix. When the marinade boils, pour it into a jar directly boiling. We tightly close the lid and wrap it with a warm blanket, be sure to turn the lid down.
Here we have such a beauty, and it’s also very cool that you don’t need to add vinegar at all!
Canning tomatoes in our own juice according to the best recipe
This recipe for harvesting is not only very tasty, but also very convenient. Tomatoes are served in a salad bowl on the table, and we use the juice in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it is very tasty, which is most often done in our family. The recipe is very simple, done by sterilization. He also attracted me by the fact that you do not need to add vinegar to the preservation.
Ingredients:
- Cream tomatoes on a jar
- Allspice 4 peas in each jar
- Juicy tomatoes for pouring
- Allspice
For 1 liter filling
- Salt -1 tbsp
- Sugar - 2 tablespoons
Cooking:
1. In a clean jar, put the tomatoes, which were previously washed and dried. Empty jars do not need to be sterilized. Fruits should be selected dense, not overripe.
2. Now we need to prepare tomato juice. Here, just the same, you need to use juicy varieties. We pass the chopped pieces through a blender, meat grinder or juicer. I like the second option, as we get rid of the seeds and peel. Next, you need to measure the volume of juice. We need about 2 liters of juice for 3 liter jars. We put the juice on the fire, bring to a boil. We remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (because we have 2 liters of tomato juice). Let's give it a good boil.
3. Pour hot juice into jars and add 4 peas of allspice to each jar, cover with a lid. Put in a saucepan and fill up to the shoulders with water.
Important! We put a napkin or towel at the bottom of the pan so that the jar does not burst in the process.
We send our blanks to the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.
The workpiece is ready! In winter we will enjoy the gifts of summer!
A simple and favorite recipe for sweet tomatoes per liter jar
Good luck preparing!
Pickled tomatoes with raspberry leaves
I copied this canning option from my mother's cookbook, and if I'm not mistaken, she found it in a magazine. The recipe exceeded all our expectations, the tomatoes come out delicious. And also one more plus - raspberry leaves contain acetylsalicylic acid, which prevents preservation from fermenting, betraying a special taste to tomatoes.
Ingredients: (calculation for one 3-liter jar)
- Tomatoes - 1.5 kg
- Salt - 2 tbsp. a spoon
- Sugar - 5 tbsp. a spoon
- Acetic essence 70% - 1 tbsp. spoons
- Raspberry leaves - 3-4 pcs.
- Peppercorns - 4 pcs.
- Laurel - 2 pcs.
Cooking process:
1. Put a sprig of raspberries at the bottom of the jar, then fill the bottle with pre-prepared tomatoes. Their number in the ingredients, I indicated approximate, since it all depends on the size of the fruit. Banks do not need to be sterilized.
2. We put a pot of water on the stove, when the water boils - pour our blanks with boiling water for 40 minutes. We cover with lids, which were previously held in boiling water. When the bottle has cooled down and can be taken with your hands, drain the water using a plastic cap with holes back into the pan.
3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When it boils a little, pour into jars, trying to get pepper and bay leaf into each. Pour into each bottle a tablespoon of vinegar essence.
4. Cork with a metal lid and turn upside down. Wrap and leave until the preservation is completely cool. This takes about a day.
Winter harvesting is perfectly stored in a cool place, not necessarily in the cellar!
Green tomatoes for the winter (recipe with step by step description)
A very tasty appetizer comes out, which disappears at the speed of sound until the end of winter. Green fruits of cold salting are obtained as barrel ones, you just need to adhere to the required proportions. The recipe is very simple, does not require sterilization.
Ingredients:
- green tomatoes
- Dill umbrella - 2-3 pcs.
- Horseradish leaves - 3 pcs.
- Cherry leaves - 2 pcs.
- Currant leaves - 2 pcs.
- Garlic - 10 cloves
- Peppercorns - 7-10 pcs.
- Water - 1.5 liters
- Salt - 2.5 tbsp. spoons
- Sugar - 1.5 tbsp. spoons
- Mustard - 1.5 tbsp. a spoon
Cooking:
1. At the bottom of a clean jar we put dill umbrellas, horseradish leaves, cherries and currants. We cut the garlic into slices and also send it to the jar, but not all, but half of the total. We also add peppercorns.
2. Tomatoes are best taken slightly browned, they turn out tastier, but red fruits according to this recipe are very tasty. On each we make an incision crosswise, or along, but deep.
3. Fill the jar. If our green "friend" does not fit, cut it in half.
3. When the green tomatoes fill the jar up to 1/3 - put another sheet of horseradish, then fill the glass container to the top and pour in the remaining garlic.
Important! Do not feel sorry for horseradish leaves, because they make the fruits elastic and tasty
4. Now the turn has come to the preparation of the marinade.
Important! Use purified water (I buy in a store) or spring water. It is better not to use it from the tap, because. it is chlorinated and the tomatoes will not taste good.
Pour 1.5 liters of water (cold) into a deep container, add salt, sugar, mustard and mix everything well until dissolved.
5. Pour green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close the nylon lid and put it in a cold place - a cellar or a refrigerator. After 1-1.5 they can be eaten. Such an appetizer is stored throughout the year.
The brine will immediately be cloudy, but over time, the "turbidity" will settle and it will brighten, and you will eat an amazing snack.
The best chilli ketchup recipe
Spicy lovers love this recipe. Tomatoes are spicy, spicy-sweet in taste. Such an appetizer will be a chic addition to the side dish, as well as awesomely tasty with meat roasted at the stake.
Required Ingredients:
- Tomatoes - 2 kg
- Salt - 2 tbsp. spoons
- Sugar - 1 cup
- Vinegar 9% - 1 cup
- Water - 7 tbsp.
- Ketchup Chile - 8 tbsp. lies.
- Garlic - 10-12 cloves
- Black peppercorns and allspice, 20 pcs.
- Bay leaf - 4 pcs.
- Hot red pepper - optional and to taste
- Currant leaves - 3 pcs.
- Cherry leaves - 3 pcs.
- Umbrella dill - 1 pc.
Cooking process:
1. Pour water into the pan, in which we will prepare the marinade. We add the required amount according to the list of ingredients of salt, sugar, ketchup and vinegar. We send it to the stove and let it boil.
2. Then we sterilize the glass container in any way convenient for you.
3. We select tomatoes without flaws. In each, where the tail is fastened, we make a puncture with a skewer or a toothpick. So that during the sterilization of the blanks, the tomatoes do not burst.
4. At the bottom of the jar we put dill, leaves, add garlic, black peppercorns and allspice, as well as a little hot pepper. Place the tomatoes in a jar and pour over the marinade. We seal hermetically with metal lids using a seaming key.
5. We take a large saucepan so that conservation can fit into it. We cover the bottom with a towel or napkin. We send filled jars there. Pour over the "shoulders" with water and boil for 10 minutes. Next, turn it over, put it on a towel with a lid down and wrap it up until it cools completely.
Preservation for the winter is ready!
We prepare for the winter tomatoes with citric acid in 3-liter jars
This is a quick and easy tomato recipe. They are incredibly delicious. Everything is eaten and immediately washed down with brine, because it is also excellent. This recipe is a favorite in our family. Yes, not only in the family, but also in our environment, who tried this yummy. And who should not eat vinegar, it’s generally a godsend, because it is replaced by citric acid.
List of required ingredients (calculation for a 3-liter jar):
- Tomatoes - 1.5
- Sugar - 5 tbsp. lies.
- Salt - 2 tbsp. lies.
- Citric acid - 1 teaspoon with a slide
- Carrot - 1 pc.
- Bulgarian pepper - 1 pc.
- dill umbrella
- Garlic - 3-4 pcs.
- Hot pepper optional
- Allspice -4 pcs.
- Peppercorns - 5-6 pcs.
- Carnation - 2-3 pcs.
- Bay leaf - 2 pcs.
Cooking method:
1. Before starting harvesting, as usual, we prepare tomatoes - we select small whole fruits, without damage, about the same size. We peel the carrots. We clean the sweet pepper from seeds and stalk and wash it together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize in a way convenient for you, whether it be an oven, microwave or over steam (over a kettle / saucepan + colander or double boiler).
2. At the bottom of each bottle we put a dill umbrella, garlic, bay leaf, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, parsley sprig.
3. We put tomatoes in jars. Do not forget to pierce deeper with a toothpick or needle.
4. Add carrots sliced \u200b\u200bin slices or cubes with stripes of sweet pepper.
4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put water on the brine on the stove. When the water boils, add salt, granulated sugar and citric acid, give time to boil a little. Drain the infused water from the jars and pour over the brine.
5. We roll up the lids on the jars and put them in a far corner so as not to interfere. Wrap with a warm blanket until the preservation is completely cool. Then we put it in the cellar.
In winter, enjoy fragrant tomatoes!
Video on how to close the most delicious "tomatoes in the snow" with garlic
Another hit of tomato blanks! Delicious sweet-spicy tomatoes will not leave anyone indifferent, they are eaten first! And if guests come, get ready to share the recipe.
Ingredients for 1 liter jar:
- Tomatoes - 500-600 gr.;
- Garlic - 1 teaspoon (possible with a slide);
- sweet peas (optional) - 2 pcs.;
- Mustard seeds (optional) - 0.5 tsp;
- Vinegar 70% - 0.5 tsp.
Marinade per liter of water(per liter jar about 400-500 ml of marinade):
- Sugar - 3 tbsp. spoons;
- Salt - 1 tbsp. a spoon.
Surprise your loved ones with delicious preparations in the winter!
The most delicious recipe for tomatoes in tomato juice without vinegar and sterilization
Easy to prepare recipe, amazing taste of tomato. Tomato juice can be used in cooking. The recipe has been tested for decades.
Ingredients for 5 jars 1.5 liters:
- Tomatoes - 5 kg.
- Tomato juice - 3.5 l.
- Salt - to taste
Cooking method:
1. Add salt to taste into ready-made boiling tomato juice and mix well.
And you can not salt at all, it's up to you.
2. Pour boiling water over the lids.
3. We lay out the tomatoes in jars. Fill with boiling water, close the lids and leave for 10 minutes.
4. We put a plastic lid with holes on the jar and drain the water.
5. Fill the jars with boiling tomato juice to the top so that the tomatoes are completely submerged. Cover with a metal lid.
6. We twist the covers with a key.
In winter, enjoy the gifts of summer!
Delicious Cherry Tomato Canned Recipe
Cherry is a very tasty and beautiful fruit. A blank of these mini-tomatoes will become a bright decoration of the table. And ardent lovers of pickles will appreciate this recipe.
Ingredients:
- Cherry tomatoes - 500-600 gr.
- Onion - 1 small head
- Umbrella dill - 1 pc.
- Parsley - 4-5 sprigs
- Horseradish leaf - 1/2 part
- Peppercorns - 8 pcs.
- Bay leaf - 1 pc.
Marinade for 1 liter jar:
- Sugar - 2 tbsp. spoons
- Salt - 1 tbsp. spoon (no slide)
- Vinegar 9% - 1 teaspoon
Cooking method:
1. At the bottom of a clean sterilized jar we put spices: parsley, dill umbrella, onion cut into rings 0.5 cm wide, bay leaf, peppercorns and horseradish leaf. Then fill with cherry tomatoes.
2. Fill the tomatoes with boiled water and leave for 15 - 30 minutes.
3. While our mini-tomatoes are in boiling water, we need to prepare the brine. Pour 1 liter of water into a saucepan. Add sugar and salt, then send the pan to the stove and bring the marinade to a boil.
4. We drain the infused water from a liter jar using a nylon lid with holes. Next, pour a teaspoon of vinegar directly into the jar.
5. Pour boiling brine over the neck of the jar so that it completely covers the mini-fruits (cherries).
6. Cork with a metal lid. Wrap up. When the jar has cooled, put it in a cool place. But I have them and at room temperature are wonderful!
This concludes my collection. I hope that you liked it and you will find the most delicious blank ideas for yourself! Which will delight you and your family in the cold season! After all, as my grandmother said: “Winter will ask what did you do in the summer?”
For comments and reposts of the article in the social. network special thanks.
And I wish you that all your blanks turn out well!
Wash tomatoes with dense pulp. Cut each tomato into 2 or 4 pieces. Peel the garlic, wash the dill and parsley. Chop the garlic and herbs and mix. At the bottom of each sterilized jar, put half a leaf of horseradish, a sprig of dill. Fill the jars with tomato slices, periodically sprinkling them with herbs and garlic.
Put 1-2 bay leaves, 5-6 peppercorns, a sprig of dill, half a leaf of horseradish and 2 rings of hot pepper on top of the tomatoes with herbs and garlic in each jar.
Pour 1 tablespoon of sugar and salt into liter jars, pour 1 tablespoon of vegetable oil and 9% vinegar.
Sterilize jars with a capacity of 1 liter for 15 minutes. To sterilize the jars in a saucepan, we heat the water, put gauze folded in several layers on the bottom (we lay out the gauze so that the jars do not burst), carefully lower the jars into boiling water so that the water covers them "up to the shoulders" and sterilize from the moment the water boils exactly 15 minutes over medium heat. After sterilization, roll up the jars with lids, turn them over and wrap them in a blanket until they cool completely. You can store tomatoes prepared according to this recipe in an apartment without using a cellar.
In winter, spicy, sweet and sour tomato slices will be a great addition to many dishes.
Light blanks to you, hostesses!
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There are many recipes for preparing delicious tomatoes for the winter.
I have already mentioned that this wonderful vegetable, like any other, contains many useful substances and that they can be consumed not only fresh, but they perfectly retain all the vitamins after heat treatment, salting. You can harvest it whole, make it not only from ripe, but also not ripened fruits, and what delicious ones you get, you will lick your fingers
Tomato blanks on our winter table will add another bright color and a delicious dish that will just make you lick your fingers.
Tomatoes for the winter with carrot tops, recipe for 1 liter jar
We will need:
- How many red tomatoes will go in
- fresh carrot tops
For marinade in 1 liter of water:
- 1 heaping tablespoon of salt
- 4 heaping tablespoons of sugar
- 0.5 teaspoon of acetic acid 70%
Cooking:
Wash tomatoes and carrot tops well, dry
At the bottom of a sterilized 1 liter jar, lay out the tops
We make several punctures in the stalk of a tomato with a toothpick
We lay them out, how much will go into the jar
Bring water to a boil in a saucepan and pour
Cover with sterilized lids and leave for 8-10 minutes
We prepare the marinade, for this we put a pot of water on the fire, add salt, sugar and bring to a boil
Drain water from jars through gauze or a special lid
Fill jars with boiling marinade
We roll up the lids and shake a little, turn over, wrap in a warm cloth and leave to cool completely
Tomatoes marinated for the winter with raspberry leaves without sterilization
Ingredients per 3 liter jar:
- 2 kg medium tomatoes
- 3 raspberry leaves
- 4 garlic cloves
- 2 tablespoons salt
- 5 tablespoons of sugar
- 1.5 tablespoons of vinegar 9%
Cooking:
- At the bottom of a sterilized jar, put well-washed and dried raspberry leaves.
- Add garlic, pre-peeled
- Lay out the tomatoes
- Pour the jars with boiling water, cover with a sterilized lid and drain it back into the pan after 20 minutes
- Add salt, sugar and put on fire, bring to a boil and pour in vinegar
- Pour the marinade carefully into jars.
- Immediately roll up the lids, turn over and wrap, let cool
Pickled tomatoes for the winter, a recipe with citric acid for a 3 liter jar
Ingredients for two 3L jars:
- 4 kg tomato
- 200 gr. Sahara
- 100 gr. salt
- 2 teaspoons of citric acid, 1 spoon per jar
- 6 bay leaves
- 10 allspice peas
- 4 garlic cloves
- parsley
- dill greens
- 2 sweet peppers
Cooking:
In sterilized jars, lay out the bay leaf, chopped garlic, peppercorns
Lay out the tomatoes, starting with the larger ones.
Putting them to the middle of the jar, add a sprig of dill, 3 sprigs of parsley
Peel the peppers, cut into quarters
Add it at the very top of the jar
Fill with boiling water and cover with sterilized lids and let stand for 20 minutes
Pour water from cans into a saucepan, put on fire
Add sugar, salt, bring to a boil, stirring
Sprinkle citric acid
Pour boiling marinade
Roll up the lids, turn over, cover with a warm cloth and leave to cool completely.
Tomatoes "Slices" - mother's recipe for the winter
Required based on 3 liters of water:
- 1 cup sugar
- 3 tablespoons of salt
- Cloves to taste
- Black peppercorns to taste
- Bay leaf to taste
- 1 tablespoon of vinegar 70%
Cooking:
- Wash the tomatoes, cut into slices
- Pour water into a saucepan, bring to a boil
- Add salt, sugar, cloves, pepper, bay leaf, vinegar
- Place tomato slices in sterilized jars.
- Pour boiling brine, cover with sterilized lids
- In a large container, lay the bottom with a towel and set the jars
- Pour water and put on fire, sterilize 1 liter jars - 15 minutes
- Banks roll up, turn over, wrap in a warm cloth and leave to cool completely
Recipe for harvesting tomatoes with almost no salt and sterilization
Necessary:
- 5 liters bucket of red tomatoes (yield 3 liters)
- 0.5 teaspoon salt
- A pinch of hot red pepper
- 2 bay leaves
- 7 allspice peas
- 100 gr. Sahara
Cooking:
Wash the tomatoes, dry, chop coarsely, put in an enamel bowl
Add salt, sugar, peppers, bay leaf
Put on fire, bring to a boil, stirring
Arrange in sterilized jars and roll up with sterilized lids
Put the jars on their side and leave to cool completely.
Delicious tomatoes for the winter, recipe with garlic for 1 liter jar
Based on 1 liter jar:
- red tomatoes
- Handful of garlic cloves
For pouring into 1 liter of water:
- 3 tablespoons of sugar
- 1 tablespoon salt
- 1 tablespoon of vinegar 9%
Cooking:
- Wash the tomatoes, pat dry and cut into quarters
- Put denser in sterilized jars sprinkled with garlic cloves
- Put water on fire, add salt, sugar, vinegar, bring to a boil
- Pour jars with boiling strained filling, cover with sterilized lids
- In a large container with boiling water, pre-lay the bottom with a towel, put the jars
- Sterilize for 10 minutes, roll up, wrap in a warm cloth, turn over and leave to cool
Recipe for winter tomatoes with gelatin
- 500-600 grams of tomatoes
- 2 onions
- 1 bunch dill
- 10 black peppercorns
- 1/2 liter of water
- 1 table. lies. Sahara
- 1 table. lies. salt
- 3 table. lies. vinegar 9%
- 1.5 table. lies. gelatin
Cooking:
Wash the tomatoes and cut into two
Onion cut into thin rings
At the bottom of a sterilized jar we lay out two sprigs of dill, two peppercorns
Lay out a layer of onion
Cut down, lay out a layer of tomatoes and so alternating with onions until the entire jar is filled
Pour gelatin with a small amount of water, stir and leave to swell
Pour water into a saucepan, add sugar, salt, stir
Put the pot on the fire, bring to a boil
Add gelatin to the marinade, stir until completely dissolved.
Add vinegar and remove from heat
Pour the hot marinade into the blanks
In a large container, laying the bottom with a towel, expose the jars, cover with sterilized lids
Pour water into a container and put on fire, bring to a boil, sterilize from the moment of boiling for 10 minutes
Screw on the lids tightly, invert and leave to cool completely.
Before use, put a jar of tomatoes in the refrigerator for 30 minutes.
Tomatoes for the winter in their own juice without sterilization, recipe - you will lick your fingers
- 1 liter tomato juice
- Salt 1 table. lies.
- Sugar 1 table. lies.
Cooking:
Pass large tomatoes through a juicer
Put the tomato juice on the fire and bring to a boil
Place medium sized tomatoes in a sterilized jar.
Add cloves, coriander, 1 bay leaf to taste
Fill with boiling water, cover with a sterilized lid and drain after 20 minutes
Add salt, sugar to the juice, stir until completely dissolved
Fill jar with boiling tomato juice
We roll up the lid, turn it over, wrap it in a warm cloth and leave it to cool completely.
How to cook tomatoes for the winter in Korean
- 1 kg tomatoes
- 2 sweet peppers
- 4-5 teeth garlic
- 1 hot pepper
- 1 table. lies. salt
- 2 table. lies. Sahara
- 50 ml sunflower oil
- 2 table. lies. vinegar 9%
- greens
Cooking:
- Wash greens and finely chop
- Wash the peppers, remove the seeds, peel the garlic and chop everything in a blender
- To mix everything
- Add salt, vinegar, oil, sugar
- Wash tomatoes, cut in half
- Put the tomatoes in a sterilized jar
- Place a layer of dressing on top of them.
- So we alternate tomatoes with dressing until the jar is full
- Close with a sterilized lid, turn over and leave in the refrigerator for 8 hours, you can for 1 day
- Store such blanks only in the refrigerator.
Delicious tomatoes for the winter with mustard, garlic and horseradish
- 2 kg tomatoes
- 10 black peppercorns
- 7 allspice peas
- 6 bay leaves
- 6 tooth garlic
- 4 sprigs of dill
- 3 small leaves of horseradish
- 2 table. lies. mustard powder
- 2 red chili peppers
- 2 liters of water
- 1.5 table. lies. Sahara
- 60 grams coarse salt
Cooking:
- Wash greens and dry
- Chili peppers, de-seeded and cut in half
- Put peppers, bay leaf, garlic, herbs in a sterilized jar
- Then lay out the tomatoes more densely, not reaching the neck 2 cm
- Bring water to a boil, add salt, sugar, boil for 3 minutes and let cool
- Pour the mustard powder and pour the marinade not to the brim
- Put the jar in a bowl of water on fire and add vinegar
- Cover the neck with sterile gauze completely
- Gauze under the influence of steam will get wet, lower the edges of the gauze into a jar and sprinkle with mustard
- Send the rest of the brine to the refrigerator
- Tomatoes are infused for 7-10 days, after that, slightly open the gauze and pour in the remaining brine
- Remove gauze, cover the jar with polyethylene and close with a sterilized lid
- Clean the jar in a cool place for 30-40 days
Sweet pickled tomatoes for the winter video recipe
Share your favorite recipes with family and friends. If you have interesting recipes for harvesting tomatoes, you can share them for readers in the comments.
I look forward to seeing you again on my pages.
Hundreds of recipes indicate that tomatoes in slices for the winter are popular. It’s hard to disagree with this: this is a good option for utilizing large fruits, which is more convenient to eat and more interesting to cook, because, combined with vegetables and spices, chopped tomatoes are saturated with the juices of the accompanying components, each time giving preservation a new taste.
Tomatoes cut into slices for the winter
Tomato slices for the winter - recipes that allow you to vary the taste of the finished product through various combinations. The principle is as follows: tomatoes are cut into large pieces, placed in a jar along with spices and other vegetables, poured with marinade and sterilized. You can do without sterilization by using the method of pouring boiling water.
- In order for tasty sliced tomatoes to retain an attractive appearance for the winter, when laying them in jars, they should be put with the pulp down.
- Tomato slices in the marinade for the winter will turn out to be more colorful, appetizing and more varied in taste if you combine brown, yellow, pink and red varieties of tomatoes in a jar.
Tomato slices for the winter without sterilization
Considering that 80% of the blanks are occupied by tomatoes, and sterilization takes time, many housewives close cut tomatoes for the winter without sterilization. Another argument is the safety of vitamins. In addition, the workpiece is not inferior to the traditional shelf life, because the vegetables still undergo heat treatment, when they are poured with boiling water for 15 minutes.
Ingredients:
- tomatoes - 7 kg;
- basil - 30 g;
- parsley and dill - 30 g each;
- sweet pepper - 5 pcs.;
- water - 3 l;
- head of garlic - 1 pc.;
- sugar - 160 g;
- salt - 60 g;
- vinegar 9% - 200 ml.
Cooking
- Cut the tomatoes into several pieces.
- Arrange in jars along with spices and herbs.
- Pour 3 liters of boiling water for 15 minutes.
- Drain the liquid into a saucepan.
- Put sugar, salt and boil for 3 minutes.
- Add vinegar and pour into jars.
- Roll up the tomatoes in slices for the winter with lids and wrap.
Sliced \u200b\u200b- an example of how, with a minimum food set (greens, tomatoes and garlic) and a competent ratio of spices to vegetables, a fragrant, very interesting, spicy snack is obtained. It will not be superfluous to peel the tomatoes from the skin. Then the slices are better saturated with marinade, and the appetizer will turn out to be sharper.
Ingredients:
- tomatoes - 800 g;
- garlic clove - 10 pcs.;
- water - 1 l;
- greens - 30 g;
- sugar - 40 g;
- vinegar - 40 ml;
- salt - 10 g.
Cooking
- Cut the tomatoes, blanch, peel and cut.
- Arrange with garlic and herbs in jars.
- Boil the marinade from water, sugar and salt.
- Pour marinade into jars. Add vinegar to each.
- Leave to infuse for 15 minutes.
- Sterilize tomatoes with sharp slices for the winter for 20 minutes in boiling water.
Chopped is a ready-made, well-seasoned salad. A distinctive feature is simplicity in everything. Sliced tomato slices are interleaved in a jar with onion rings, marinated with oil, sterilized and rolled up. In winter, it is served to connoisseurs of unpretentious, "village" snacks.
Ingredients:
- tomatoes - 3 kg;
- onions - 5 pcs.;
- water - 2 l;
- salt - 40 g;
- sugar - 120 g;
- vinegar - 80 ml;
- oil - 100 ml.
Cooking
- Cut the tomatoes in half, chop the onion rings.
- Arrange the tomato slices in the jars, alternating them with the onion rings.
- Boil the marinade from water, salt, sugar and vinegar.
- Pour into each jar along with the oil.
- Sterilize tomatoes with slices for the winter for 15 minutes.
Sliced - a godsend for those who prefer healthy products. The fact is that this type of preservation is prepared without vinegar. The oil takes on the role of a preservative. It forms a protective film on the surface that prevents the penetration of oxygen. Blanks filled with calcined oil are stored much longer.
Ingredients:
- tomatoes - 500 g;
- water - 500 ml;
- sugar - 40 g;
- salt - 25 g;
- oil - 40 ml;
- black peppercorns - 5 pcs.;
- bay leaf - 2 pcs.
Cooking
- Arrange tomato slices and spices in jars.
- Boil the marinade from water, salt and sugar.
- Pour the marinade over the blanks and sterilize for 10 minutes in boiling water.
- Add hot oil to tomatoes in slices for the winter and roll up.
You can make chopped tomatoes from any variety of tomatoes. What is especially true for green specimens. They have a dense skin, do not differ in juiciness and are completely inedible raw. But they are incredibly tasty in a similar plan, where they are traditionally covered in a rich sweet and sour marinade, with hot peppers.
Ingredients:
- green tomatoes - 1 kg;
- water - 700 ml;
- vinegar - 100 ml;
- sugar - 70 g;
- bay leaf - 2 pcs.;
- salt - 20 g;
- hot pepper - 1 pc.
Cooking
- Finely chop the hot pepper.
- Cut the tomatoes into 4 pieces.
- Put everything in jars.
- Add salt, sugar, vinegar and bay leaf to boiling water.
- Boil for 1 minute and pour into the workpiece.
- Sterilize green tomatoes with slices for the winter for 20 minutes.
In one jar - the most popular and successful mix, which, as a rule, looks like a light, tasty and very juicy salad. Its distinguishing feature is the complete absence of marinade and sterilization. The vegetables are seasoned, simmered for three minutes and then rolled into jars to keep their freshness and natural color.
Ingredients:
- tomatoes - 2 kg;
- cucumbers - 2 kg;
- onion - 1 kg;
- dill - 150 g;
- oil - 120 ml;
- salt and sugar - 30 g each;
- vinegar - 60 ml.
Cooking
- Cut the onions and cucumbers into rings, and the tomatoes into slices.
- Add dill and other ingredients.
- Mix well and put on fire.
- Boil 3 minutes. Roll into banks.
Chopped tomatoes in their own juice for the winter
There are many options for how to make pickled tomatoes slices for the winter. At the same time, they are all inferior to the recipe, where the tomatoes are canned in their own juice, while the juice is not harvested separately. It is emitted by tomatoes during sterilization in boiling water. The result is a lot of saved time and a savory preparation on the table.
Ingredients:
- tomatoes - 1, 2 kg;
- salt - 10 g;
- sugar - 25 g;
- vinegar - 30 ml.
Cooking
- Pour boiling water over the tomatoes for 2 minutes and remove the skin.
- Cut into slices, put in a jar, season.
- Place in boiling water for 15 minutes.
- Pour in the vinegar and roll up.
Chopped tomatoes in tomato juice for the winter - one hundred percent liquid preparation. Instead of brine - juice that you can drink or make a sauce, and season tender tomato slices with spices and add to the salad. To make the preservation fresh and natural, it is prepared without aggressive preservatives and sterilization, by pouring boiling water.
Ingredients:
- tomatoes - 4 kg;
- bay leaf - 2 pcs.;
- boiling water - 1 l;
- salt - 20 g;
- sugar - 40 g;
- black peppercorns - 5 pcs.
Cooking
- Blanch 2 kg of tomatoes, remove the skin, cut into slices and pour boiling water for 20 minutes.
- The rest, puree and rub through a sieve.
- Season and boil for 10 minutes.
- Pour into a jar instead of water and roll up.
Tomato slices with gelatin for the winter are the only way to dispose of overly juicy, watery tomatoes absolutely harmlessly and appetizingly. In sliced form, such tomatoes do not hold their shape, and when interacting with hot brine, they completely spread. Gelatin acts as a viscous shell that does not allow tomatoes to fall apart.
Ingredients:
- tomatoes - 2 kg;
- garlic clove - 3 pcs.;
- black pepper in a pot - 5 pcs.;
- gelatin in granules - 25 g;
- water - 1.5 l;
- sugar - 120 g;
- salt - 40 g.
Cooking
- Put the tomato slices with spices in a jar.
- Pour gelatin with 250 ml of water for 40 minutes.
- Add salt and sugar to the remaining water and boil for 3 minutes.
- Incorporate gelatin into the marinade.
- Immediately fill jars with marinade. Sterilize 10 minutes.
Tomato slices in Korean for the winter
Many housewives prepare spicy tomatoes in slices for the winter, similar to Korean snacks. That is why such preservation is characterized by pungency and a very simple principle of preparation: cut, season, mix, arrange in jars and sterilize. The blank contains many different vegetables that can cause fermentation.
Ingredients:
- tomatoes - 1 kg;
- carrots - 400 g;
- bell pepper - 4 pcs.;
- head of garlic - 1 pc.;
- oil - 50 ml;
- sugar - 60 g;
- vinegar - 50 ml;
- salt - 20 g.
Cooking
- Grind bell pepper and garlic in a blender.
- Grate carrots.
- Mix vegetables with tomato slices and other ingredients.
- Arrange in jars and sterilize for 15 minutes.
Paradoxically, recipes from the “it doesn’t get easier” category always turn out to be the freshest and most natural. The same tomatoes for the winter, cut into slices, lined with parsley sprigs, for all their minimalism, are replete with aromas, have a delicate taste and are prepared so easily that even sterilization will seem burdensome.
Ingredients:
Without exception, all housewives close tomatoes for the winter. These spiced vegetables are so fragrant and juicy that it is sometimes difficult to resist not to eat half the jar. However, most women prefer whole tomatoes. Did you know that sliced tomatoes for the winter also turn out to be very tasty? Recipe without sterilization "Popular about health" will tell right now. You may want to add to your culinary collection and surprise your loved ones. Then read on.
Easy sliced recipe
Let's prepare the necessary products (their quantity is indicated based on 3 liter jars). So, let's take 2 kilograms of fleshy tomatoes (choose dense, fresh ones), 2 large onions, a head of garlic, 60 ml of oil, 3 tablespoons of 9% vinegar, 2 tablespoons of salt and sugar, a couple of bay leaves, 2-3 cloves, pepper black - 8 peas, coriander in grains - a teaspoon.
My vegetables. We sterilize three jars and lids for them in advance. Cut the tomatoes into large slices. We cut the onion heads into rings (not thinly), chop the garlic cloves into plates. We put all the vegetables randomly in jars. The first filling is done with boiling water without the addition of spices. Cover the jars with lids and leave for a quarter of an hour.
Next, carefully pour the boiling water from the containers into the pan. Add spices, butter, sugar, salt. Let the fragrant liquid boil. Pour tomatoes with it, leave again for 15 minutes, covered with lids. Once again, pour the marinade into the pan, boil, pour in the vinegar. For the third time, pour the marinade into jars and immediately make a twist. Jars must be turned over, placed under a blanket. In this form, the blanks should stand for a day until they cool.
Spicy tomato recipe without sterilization
We give the number of ingredients per three liters of workpiece. You can use both liter and half-liter jars. Take two kilograms of fleshy tomatoes, 2 heads of garlic, hot pepper (half a pod), 2 onions, dill inflorescences (1-2), horseradish leaf, peppercorns, a couple of clove buds, 2 bay leaves, 30 ml of vinegar, 50 ml of oil without smell.
The principle of preparation is similar to the previous recipe, but these slices of tomatoes will be more spicy and spicy. So, wash vegetables, prepare jars. We cut the tomatoes into 4-6 slices, onions - in half rings, garlic - in slices. We put spices at the bottom of the jars, distributing them evenly. Next, distribute the pieces of garlic, onion, pepper and tomatoes in the container. Fill the contents with boiling water. Cover the container with lids, let it stand for 15 minutes. Drain the fragrant liquid back into the pan, add oil, salt, sugar, boil. Pour the contents of the jars. Again let it brew for 15 minutes. The third time we send the marinade to the pan, bring to a boil, add vinegar. Pour the boiling marinade into containers with tomatoes, twist without delay. Set the blanks in a warm place, turning the lids down, wrap.
Another recipe for tomato slices with sterilization
Tasty and fragrant tomatoes in slices can also be preserved with sterilization. This method is even more reliable, since the contents of the cans will undergo a long heat treatment, which means that the blanks will stand for a long time and will not deteriorate. Let's prepare all the products and spices - 2 kilograms of tomatoes (choose dense, fleshy ones), 3 onions, a head of garlic, a piece of hot chili pepper, bay leaf, coriander in grains - a teaspoon, dill inflorescence. Sugar we need 2 tablespoons, and salt - one, vinegar will need 3 tablespoons.
Let's get started. Thoroughly wash the tomatoes, cut them into slices (not too thin), chop the onion into large half rings. Cut garlic cloves into pieces. We fill the jars - put spices on the bottom, then sliced garlic, onion half rings, pepper and tomato slices. Boil a liter of water, add sugar, salt and vinegar to it. We dissolve the bulk components, pour the tomatoes into slices with the marinade, filling the jars almost to the top. We put the lids on top of the jars, but do not twist yet.
For sterilization, you will need a basin in which you need to lay a towel. Place containers with tomatoes there, pour warm water so that it reaches the middle of the cans. We turn on the burner. Wait for the water to boil in the basin. From now on, we fix the sterilization time - 20 minutes. Now you can screw on the lids. Check the quality of the blockage by turning the jars over. In this position, they should cool under the covers for a day.
Recipe note. In each case, you have the opportunity to independently adjust the amount and variety of spices. However, it is better not to reduce the concentration of vinegar and salt in the blanks. These components are preservatives, and they create a favorable environment for preserving the product for a long time.
Tomatoes canned in slices for the winter are loved by many for their pleasant taste and ease of preparation. If you have not tried to make such preparations yet, now there is a great opportunity, because a lot of tomatoes ripen in the beds. The most dense and fleshy fruits are just right for such preservation.
