Pickled tomatoes for the winter are probably prepared in every family. It is sweet tomatoes in a fragrant marinade that are the most popular type of pickles in Russia. Pickled tomatoes can be made without sterilization - they are still perfectly stored all winter, if, of course, they are worth it.

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

Recipe for sweet pickled tomatoes for 1 liter jar

Mistresses are often afraid to make large volumes of blanks of new, untested recipes - what if they don’t like it, but the time and products will already be spent? The ideal way to check the desired recipe is to make the minimum amount of pickles, for 1 liter jar - this is enough for one treat of guests.

We will need:

• 2 tablespoons of vinegar or diluted essence;
• parsley, coriander and dill umbel;
• lavrushka - 2 sheets;
• 5 black peppercorns;
• 2 tablespoons of sugar and salt without a slide;
• 600 - 700 grams of medium-sized tomatoes;
• onions - small heads.

Cooking:

1. Parsley, dill and spices are placed in a colander lined with gauze, and doused with boiling water for sterilization, dried with a napkin or towel.
2. We wash the tomatoes well, make a cross-shaped incision on the ass.
3. We clean the onion, divide each head into 4 parts.

Onions should be small! If you find only a large vegetable, chop it more.

1. Insert a slice of onion into the cut on the tomatoes.
2. Pour the vegetables prepared in this way with boiling water and let it brew for 10 - 15 minutes, drain the water and proceed to prepare the marinade.
3. We begin to prepare the filling. To do this, a liter of water must be boiled over high heat.
4. Pour vinegar, salt and sugar into boiling water, keep on fire, stirring, until completely dissolved.
5. We add spices and herbs to the bottom of a sterilized jar - their quantity and composition can be varied as desired.
6. Carefully lay out the layers of tomatoes - do not try to tamp them, they will not fit - eat them raw!
7. Pour the tomatoes with boiling marinade, its amount is given with a slight excess of the norm.

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

Pickled tomatoes with garlic for the winter in 1 liter jars

Pickled tomatoes with garlic are incredibly tasty. Garlic is one of the most suitable spices for enriching the flavor of winter pickles. Tomatoes turn out spicy, fragrant, and who doesn’t like to get crispy pickled garlic out of a jar and crunch it?

We will need:

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

How we cook:

Wash the tomatoes very well hot water, we make an incision on them on the top of the ass.

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

Pour horseradish and dill with boiling water and lay the herbs on the bottom liter cans.

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

On top of the herbs lay out a layer of garlic, then a tomato, duplicate the layers to the top of the jar.

Pour the sterilized jars with boiling marinade and carefully roll up the pickle.

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

Pickled tomatoes with garlic and butter for the winter

Tomatoes can be pickled and sliced. This recipe is different unusual view and fresh, spicy taste. The ingredients of the marinade can be varied as desired, and in the absence of a blender, simply chop the food with a knife. Tomatoes prepared according to this recipe are perfect not only for winter harvesting, but also as an appetizer for the summer table - they can be eaten as early as 12 hours after pickling.

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

We will need:

• tomatoes - 1 kg;

For marinade:

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

Cooking:

Put the garlic, salt, basil, pepper, sugar, herbs into the blender bowl, pour in the oil and vinegar.

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

Wash the tomatoes well, pour boiling water over them. Cut the tomatoes into slices with a sharp knife.

If you are using small vegetables, it is enough to divide them into quarters.

We put the tomatoes in a jar doused with boiling water, without ramming them. Pour the vegetables with the marinade to the edge of the container. If the salad goes for winter harvesting, put it in the microwave, without closing the lid, for 5 minutes at full power.

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

Winter pickled tomatoes without sterilization

The issue of sterilization scares many housewives, it's good that some recipes allow you to do without this process! Tomatoes prepared in this way are perfectly stored and do not require much trouble during cooking.

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

Ingredients:

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

How we cook:

At the bottom of the jar we put dill sprigs.

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

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

There are gaps on the sides - in them we put the Bulgarian pepper without seeds, cut into quarters and insert carrots into the remaining place.

We continue to add tomatoes.

Prepare a pot of boiling water - it will need about 5 liters. Pour it into each jar. We leave for 5 minutes.

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

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

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

So the next batch of blanks is ready - it remains only to wait for winter and try new recipes, remembering the flavors of summer!

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

Bon appetit and see you for new recipes!

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

Recipes for salting delicious tomatoes in jars

What types of containers are not used so that preservation is different, simple, fast, useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as another valuable vegetable crop - cucumber. Tomatoes are preserved in enameled tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to diversity when harvesting vegetables for the winter.

To get delicious preserves, use these secrets:

• When harvesting tomatoes for the winter, choose fruits harvested in dry weather, sort them out, laying them out separately according to the degree of ripeness.
• When preserving, do not mix different varieties or tomatoes that are very different in size from each other.
• For salting, use medium or small tomatoes, and make tomato juice from large ones or preserve them in slices.
• Prick the stalks with a wooden stick or a toothpick to prevent cracking.
• You can even harvest fresh green tomatoes, only diseased or damaged fruits are not suitable for preservation.
• Before canning vegetables, thoroughly wash liter glass jars, sterilize with lids for at least a quarter of an hour.
• At the preparatory stage of any recipe, wash the vegetables thoroughly.
• Depending on the recipe, cover the tomatoes either whole or cut into slices.
• Use vinegar, aspirin, brine with citric acid, in rare cases, as preservatives for homemade preparations.

Pickled cherry tomatoes and garlic with vinegar

A delicious treat at the dinner table - small pickled tomatoes with an incomparable aroma and taste. For the preparation of sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar acts as a preservative. Even a photo or video is not needed to imagine how appetizing pickled cherry tomatoes look. This method of harvesting tomatoes helps to preserve them appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for harvesting (per liter jar):

• 600 g cherry;
• 1 PC. pepper (Bulgarian);
• 50 g of greens (dill, parsley);
• 3 cloves of garlic;
• 3 peppercorns (allspice);
• 2 leaves of lavrushka.

We prepare the marinade based on 1 liter of water:

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

The process of making pickled cherry tomatoes:

1. In a sterilized glass container, put two cloves of garlic, allspice, chopped herbs.
2. Cherries punctured in the stalk area should be placed in a jar, starting with larger fruits. Shift the fruits in layers with lavrushka, bell pepper to the very top.
3. Boil the marinade by adding water and spices. Pour into conservation, leave for a quarter of an hour. Then pour back into the pot and boil again.
4. Boil the marinade, pour the vinegar into a jar of cherry tomatoes, then roll up the lid.
5. Turn the preservation over, put it on the lid, wrap it with a warm cloth until it cools completely.
6. Pickled cherries have a sweet and sour taste, and you will be able to taste them in a few weeks.

Salted tomatoes in a cold way without sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum of nutrients, the fruits are rolled up without sterilization. cold ambassador will require some free time, but when the time comes to try salting, you won’t want to break away from the treat. Consider one important nuance when salting tomatoes: store the preservation in a cool place. The recipe (based on a liter jar) provides for the following ingredients:

• 500 g of tomatoes;
• 15 g of salt;
• 2 cloves of garlic;
• 30 ml of vinegar (table 9%);
• 500 ml of water;
• 1 st. a spoonful of sugar;
• greens (dill umbrella, celery);
• 3 peas of pepper (allspice, black);
• 1 aspirin tablet;
• spices (to taste);

Step by step process salting tomatoes in a cold way:

1. Put greens, peppercorns, garlic, parsley, etc. into the prepared glass jar.
2. Fill the container with whole, ripe fruits, stacking them tightly to each other.
3. Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour the tomatoes with brine.
4. Crush an aspirin tablet, pour it into a jar on top so that the homemade preparation does not become moldy.
5. Close the tomatoes with a nylon lid, put until cooked and store in a cold place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for salting for the winter. If pick up good recipe, in terms of its taste, this option for home preservation will turn out to be no less appetizing. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, both whole and in slices. A simple version of the recipe suggests that salted green tomatoes are preserved with cold filling. Even tap water works for this.

Ingredients:

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

Cooking process:

1. Dissolve coarse salt in water, mix thoroughly, wait until the impurities settle to the bottom of the container.
2. Fill a sterilized glass jar to the top with green tomatoes, pour brine (without sediment).
3. Mustard is poured last into the homemade preparation, after which the ambassador is closed with a lid, leaving it for storage in a cold place.

canned sweet tomatoes

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

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

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

Preservation process:

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

Pickled tomatoes, like barrel

In fasting or even as a dish holiday table the table will be decorated with pickled tomatoes. A recipe that will allow you to taste tomatoes like a barrel over time is easy to master. Choosing a container convenient for fermentation, it is better to store such a homemade preparation in glass jar. If you do not know how much salt per 1 liter jar of tomatoes, whether to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

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

Cooking:

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

Tomato salad "Lick your fingers"

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

Ingredients:

• 400-500 g of tomatoes;
• 3 cloves of garlic;
• 1 head of onion;
• greens (dill, parsley) to taste;
• 25 ml of oil (vegetable);
• 25 g sugar;
• 300 ml of water;
• 15 g of salt;
• 2 leaves of lavrushka;
• 40 ml of vinegar;
• 2-3 peas of pepper (black, allspice).

Cooking:

1. Greens, onions, garlic cut. Put in a sterilized jar, pour in vegetable oil.
2. Place tomatoes on top. When the jar is full, start preparing the marinade.
3. Add spices, pepper residues, bay leaf to the water, bringing the brine to a boil. Pour vinegar at the very end.
4. Cool the prepared marinade slightly, pour into a glass container, cover with a lid. Set to sterilize for about a quarter of an hour, then roll up.
5. After that, turn the home preservation over, let it cool, put it away for storage. Tomato salad for the winter You're ready to lick your fingers!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, have mastered the recipe for preparing assorted valuable vegetable crops, do not think about this. It is more convenient to roll tomatoes and cucumbers into large jars, but liter ones will work too. Following the recipe, observe a few important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as a decoration.

Ingredients:

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

Step by step cooking recipe:

1. Cut off the tips of the cucumbers, soak in cold water for a couple of hours.
2. Cut horseradish, carrots, sweet peppers, onions.
3. Dill, black peppercorns, garlic lay on the bottom, from the top layers to the top tightly fit cucumbers, tomatoes, chopped vegetables, horseradish.
4. pour boiling water, leave for five minutes, drain the brine into a saucepan, where to add spices. Boil the marinade, pour back into the jar.
5. Lastly, add the essence, roll up with a tight lid, turn over, leave to cool completely.
6. Preservation assorted tomatoes cucumbers are well suited to meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify home-made preparations for the winter with a canned tomato recipe? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of harvesting tomatoes in their own juice or sliced ​​\u200b\u200btomatoes are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Is it necessary to use it during preservation, if there is a desire to salt the tomatoes not whole, but cut into slices? in different step by step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, in a cold way, lightly salted, in glass, wooden, enameled dishes or even in a bag - all twist options are worthy of implementation.

It is difficult to imagine a hostess who would give up the idea of ​​pickling tomatoes. Pickled tomatoes for the winter is one of the delicious sunsets- along with pickles and lecho salad. How to pickle tomatoes - you will learn from our section, and perhaps you yourself will give a recipe for pickled tomatoes for the winter.

How to pickle tomatoes? First of all, you need to carefully select vegetables worthy of conservation. These should be strong tomatoes of approximately the same size - for a more uniform and successful preservation.

How to pickle tomatoes - whole or chopped - is up to the hostess, looking at the size of the vegetables. Large, of course, it is better to cut.

To avoid unpleasant consequences in the form of an "explosion" of cans, such common methods as pasteurization and sterilization are used. Also use multiple fills.

A variety of spices are suitable for tomatoes - bitter red pepper, dill and parsley, cherry and currant leaves, as well as tarragon, bay leaf and black peppercorns.

Recipe for pickled tomatoes for the winter

The recipe for pickled tomatoes for the winter is up to you. There are recipes for harvesting spicy and spicy tomatoes, monozakat tomatoes and in the composition. There are very simple recipes pickled tomatoes, but there are with a "zest", requiring a little more strength and attention.

The easiest recipe for pickled tomatoes like this for the winter. Tomatoes are washed and pricked near the stalk (for example, with a toothpick so that the fruits crack from boiled water). The jars are sterilized, the necessary spices, herbs are laid out on the bottom, tomatoes are placed on top and poured with boiling water. Banks are covered with lids and left for a third of an hour. Drain the water, add sugar and salt, bring to a boil. A tablespoon of essence is added to each jar, boiling marinade is poured in and rolled up. Then they act traditionally - turning over the cans, wrapping and cold cooling.

Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various dishes and side dishes as a snack.

Hello my dear readers. You preserve according to my recipes and have been asking for a long time to tell you how I close pickled tomatoes for the winter. I'm sorry, there were no photos. So I got together and, so to speak, captured the process.

I will describe, as always, several recipes, they are all similar, deserve attention and praise. Lately I have closed 1.5 and 2 liter jars to open and eat once. That's why I use the marinade recipe. I close without sterilization, that is, I fill it with boiling water 2 times, for the third time with marinade. Tomatoes are slightly sweet, very tasty, just overeating and a great snack.

It turns out delicious if you add apple slices of the Antonovka variety. The taste is extraordinary. Try adding 1 chopped apple to a 3 liter sample jar.

What tomatoes to choose for preservation?

For blanks, small tomatoes are required, they should easily pass into the neck of the jar, fill it well when shaken. The peel on vegetables is quite dense, otherwise it will immediately burst from boiling water. For the same reason, overripe and soft tomatoes, with dents, will not work; it is better to put them on the sauce. But you shouldn't take greenish ones either. You can not close together tomatoes of different degrees of ripeness. There are recipes for green tomatoes.

There should be no signs of rot, gray spots and areas eaten by insects. One such fruit can spoil the whole jar.

The ideal variety for preservation is cream, and one “caliber”. Canned cherry tomatoes look beautiful in jars. It is not necessary to take only red tomatoes, a mix with yellow ones looks bright and interesting.

How to preserve pickled tomatoes for the winter

It all starts with washing the jars and the tomatoes themselves. The safety of the blanks directly depends on the thoroughness of this procedure. If you can preserve tomatoes without sterilization, then be sure to steam the jars and lids before laying the vegetables, if with sterilization, then it is enough to wash the container thoroughly with soda.

Pickling provides long-term storage due to two factors: vinegar and heat treatment. She needs special attention.

The method without sterilization with double filling with boiling water and holding is more suitable for three-liter jars and large batches of conservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. So that they do not burst during heat treatment, it is enough to chop the vegetables several times near the “top”.

Ingredients

• 5 kg of tomatoes;
• 3 heads of garlic;
• 1 bay leaf per jar;
• black peppercorns.

At your own discretion, you can add parsley, onion rings, sweet pepper.

I won’t say for sure which way out, it depends on the size of the tomatoes themselves and the cans. I got 4 cans of 2 liters. The marinade was cooked from 3 liters of water.

To prepare the marinade for 1 liter of water:

• salt - 1 tablespoon;
• sugar - 3-5 tablespoons of sugar (I add 3, for more sweetness you need 4-5 tablespoons);
• vinegar 9% - 50-60 ml.

Method number 1 without sterilization

The recipe is simple, and the tomatoes turn out delicious, you can’t drag them by the ears. The blanks will quietly stand in the pantry or closet for a year. The main thing is that sunlight does not fall on them.

Method number 2 with sterilization

1. Spread the spices over the washed jars and lay the tomatoes tightly.
2. Boil the marinade from water, the required amount of salt and sugar with vinegar. When it boils well, fill them with jars. Cover with lids, but do not roll up.
3. Sterilize the container with tomatoes for 15-20 minutes in a saucepan with water. Be sure to put a towel at the bottom of the pan and put jars of tomatoes. Pour hot water to the level of the “shoulders” of the cans. Do not let it boil violently, otherwise it may get inside them. Time to note from the moment of boiling.
4. Carefully remove hot jars from the water, cork.
5. Put them upside down, cover with a woolen blanket or something warm until they cool completely for about a day.
6. Then you can put in the pantry or cellar for storage.

Recipe with aspirin

I know that they closed it like that back in Soviet times. And still many people add aspirin when canning. This is my mom's recipe, tried and tested over the years. And she was a good hostess, she cooked very tasty, she received guests with pleasure. Sad to remember, she is no longer alive. All that was left was the notes in the culinary notebook.

Ingredients for each 3 liter jar:

• 1 tablespoon of salt;
• 2-3 tablespoons of sugar;
• 60 ml of 9% vinegar;
• 1 tablet of aspirin (acetylsalicylic acid);
• 1 bay leaf;
• 8 black peppercorns.

At your own discretion, add parsley, dill sprigs, hot peppers, onions, sweet peppers.

Thanks to aspirin, tomatoes are perfectly stored even without sterilization. In this case, there is no need to fill them with boiling water several times. You need to steam only empty containers before filling, hold the seaming lids for a couple of minutes in boiling water.

1. Wash the tomatoes and prick with a toothpick near the stalk.
2. First, place a bay leaf and black peppercorns in each washed jar. Garlic cloves and herbs optional.
3. Fill to the very top with tomatoes, shaking the containers.
4. Boil water, marinade does not need to be cooked.
5. Add 1 table to each jar on top. a spoonful of salt, 2 or 3 tablespoons of sugar, pour 60 ml of vinegar 9%.
6. Attach 1 tablet of acetylsalicylic acid.
7. Pour boiling water and then roll up. Check that it does not ooze from under the lid.
8. Place the jars under the “fur coat” with the lids down for about a day. You can store without a refrigerator for a year.

Bright, beautiful and incredibly tasty pickled tomatoes with a pleasant sweetness are a great snack for any dish. They taste like barrels. There is no aftertaste from aspirin. They will help out on a holiday, supplement lunch. Be sure to try a new recipe and write your feedback in the comments, perhaps your experience will be useful to someone.

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Servings: 8 pcs.
Cooking time: 2 hours
Cuisine: Choose a cuisine

Recipe Description

On this page I will tell you how to close tomatoes for the winter in jars. For many years I have been closing tomatoes for the winter in slices. I used to always close them entirely - my mother did this, and then I did. But since I mastered this recipe, I've been making them the only way. Moreover, each of my friends or guests who managed to taste my delicious canned tomatoes, reminiscent of a ready-made salad, asked me how to close chopped tomatoes for the winter.

I wrote down this recipe so often for friends, relatives, girlfriends and coworkers that I finally decided to put it on the site. Moreover, now the autumn season is again, cheap vegetables are at least a dime a dozen, and if anyone wants to close tomatoes for the winter, then it's time to find a suitable recipe to please your family with delicious canned tomatoes in winter, adding them to, meat or.

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

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

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

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

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

Cooking step by step:

• We select vegetables for preservation. The more ripe, beautiful and tasty fruits you take for work, the tastier your canned tomatoes for the winter in banks.
• Washing the tomatoes clean water and let them drain and dry a little. We clean the onion from the husk, and wash the hot pepper, cut in half and remove the seeds.

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

• Then we cut the tomatoes. You can simply cut into 4 parts if your vegetables are not large. It can also be smaller - according to your desire. However, I do not advise too small, it is better to cut into pieces that are convenient to take on a fork.
• Add the chopped tomatoes to the jars on top of the onions.
• After that, we prepare the marinade: bring the water to a boil, dissolve the salt and sugar in it, carefully pour in the vinegar and heat again until the marinade boils.
• Pour the marinade into jars with chopped tomatoes (do not add 1-1.5 cm to the edge). We put the jars in a large saucepan or boiling pot, on the bottom of which a grate or other stand is installed (glassware must not stand directly on the bottom of the pan, it may burst).
• Pour warm water into the boiled water (you can’t pour cold water so that the jars with hot marinade do not burst from the temperature difference). The water in the pan should be 3-4 cm lower than the top of the jars, so that when boiling, the water from the boiled water is not poured into the jars.
• We cover each jar with a metal lid, put the pan on the fire, bring the water to a boil and sterilize our tomatoes for 5 minutes (on low heat).
• After that, we remove the cans with conservation from the boiling, tightly twist the lids (or close them with a seaming key).
• We turn each jar upside down, cover with a blanket and leave for half a day - until it cools completely.
• Cooled down canned tomatoes take it to a cold room. If you live in a private house, I think you have no problems with such a room - a basement or storage room, or just a cold room, will do. If you live in an apartment building, where it is hot in summer even in pantries and utility rooms, then it is better to preserve tomatoes for the winter in the fall, when the heat subsides.
• It is better to open canned tomatoes at least two weeks after cooking, so that they have time to soak in spices. For example, I open the preservation only when fresh vegetables run out.

Well, well, good conservation and bon appetit!