Invention glass jars for canning is, without exaggeration, a breakthrough. Our ancestors could not even imagine what delicacies can be prepared and stored without problems for more than one month without using barrels, tubs and other capacious containers. One of these delicacies has firmly taken its rightful place on the shelves in pantries - these are tomatoes in jars for the winter.

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

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

• If you collect tomatoes from your garden, do it in dry weather, sorting through them, sorting them by degree of ripeness and size;
• Try not to mix tomatoes of different varieties in the same jar;
• For each jar, select tomatoes of approximately the same size;
• Small or medium tomatoes are best suited for canning, they look prettier, do not burst during heat treatment, and it is more convenient to eat them;
• To prevent the skin of tomatoes from bursting when scalding, pierce their stalks with a wooden toothpick;
• For pickling, it is better to choose varieties of tomato, in the fruits of which there is more pulp than juice, not too many seeds and with a dense skin. It can be all kinds of cherry tomatoes, plum tomatoes, and so on;
• The preservative for pickled tomatoes is traditionally vinegar, vinegar essence, citric acid, aspirin, as well as sour juices - apple, red or white currant. Sometimes tomatoes are pickled in gelatin, but this is already an amateur;
• For conservation, take jars with a volume of 0.7-1.5 liters. Less - it makes no sense, it's for one tooth, more - it's not always possible to use 2-3 liter jar pickled tomatoes in one sitting. However, be guided by the number of eaters and lovers of savory snacks;
• Wash all canning ingredients thoroughly;
• Be sure to sterilize jars and lids;
• Pay attention to the lids - they must be varnished, otherwise their inside will corrode from the acid in the marinade.

And now the recipes! There are many of them to choose from.

Pickled cherry tomatoes in jars

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

Cooking:
Place 2-3 cloves of garlic, peppercorns, chopped greens in jars sterilized in any way. Then lay the tomatoes, after piercing the stalks with a toothpick, layering them with bay leaves and chopped sweet pepper. Boil water separately, add salt and sugar, let them dissolve and pour over the tomatoes in jars. Cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, boil. Pour 25 mi of vinegar into each jar, pour boiling marinade over and roll up immediately. Banks turn over, wrap and leave for 1-2 days. Then put away for storage.

Sweet pickled tomatoes (recipe with sterilization)

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

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

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

Sweet pickled tomatoes (no sterilization)

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

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

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

Marinated tomatoes in jars with Italian herbs

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

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

Tomatoes for the winter in jars with apples and sweet peppers are very interesting.

Pickled tomatoes with apples and sweet peppers

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

Cooking:
Remove the stalks from the tomato, peel the apples from the seed boxes and cut into slices, re-cut along the strips. Sterilize jars. Put the tomatoes and apples in jars, shifting with pepper and parsley, pour boiling water over and let stand for 10 minutes. Then pour the water into a saucepan, add salt, sugar, vinegar and boil. Pour the tomatoes in jars, immediately roll up, turn over and wrap up overnight.

You can also pickle green tomatoes. This recipe is just in case you're inundated with a tomato crop!

Pickled green tomatoes

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

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

Good luck preparing!

Larisa Shuftaykina

Hi all! We continue the theme of conservation. I would like to close more goodies for the winter, so that later the eye would be happy full pantry. And today, a popular topic is pickled tomatoes. They are closed almost as often as the ones I wrote about earlier. And this is not surprising, because the sweet and sour, sometimes spicy taste of tomatoes cannot but be liked. I offer 12 recipes for preparing this blank at once!

And a few more words about the important. Salt for conservation should be taken only large stone. Never take iodized or extra salt.

Banks must first be sterilized in any convenient way. This applies to absolutely all recipes considered today. First, wash the glass with soda, and then hold it over the steam until transparent (water drops will flow down). If you have an electric oven, you can sterilize in it. Put the jars in a cold oven, turn on the heat to 150 degrees. After heating, keep the container in the oven for 15-20 minutes. After that, do not immediately get it, but let them cool gradually.

This preparation immediately differs from all other recipes in its appearance. It looks like snow has fallen and covered the tomatoes. It turns out tomatoes "in the snow." It's beautiful, but very tasty. In addition, you do not need to use a whole heap of various spices and spices, here the main role given to garlic. Try this way to preserve your red vegetables and surprise your loved ones (surprise will be pleasant!).

• tomatoes - 2 kg
• water - 1.5 l
• grated garlic - 1 tbsp with a slide
• salt - 1 tbsp.
• sugar - 100 gr.
• vinegar 9% - 2 tbsp.

How to cook:

1. Wash and dry tomatoes. It is better to choose not very large fruits so that they fit more in the jar. Place the tomatoes in the prepared sterilized container. At the same time, do not press hard, leaving the vegetables whole and not cracked.

Cans of any size can be used. For example, one liter will need 0.5 liters of water, 1/3 tbsp. salt, 33 gr. sugar, 2/3 tbsp. vinegar, 1/3 tbsp garlic. And if you use three containers per 1 liter, then take the rate, as in the list of ingredients. Or the same amount can be taken for two one and a half cans.

2. Fill the tomatoes with boiling water to warm them up. Cover and let stand 15 minutes.

3. Peel the garlic and grate it on a fine grater. Alternatively, pass through the press. To quickly peel a head of garlic, cut off the root, crush it with a knife, put it in a bowl and cover it with a lid. Vigorously shake the bowl with its contents (you can even dance). Open the lid - the garlic is peeled. This is how fun and fast you can cope with routine work.

4.Meanwhile, prepare the brine. Pour water into a saucepan and boil it. Add salt and sugar, dissolve all crystals. Boil the marinade for a couple of minutes. Turn off heat and add vinegar.

5.Drain hot water, which were filled with tomatoes. Be careful not to burn yourself. Put the grated garlic on top and pour the prepared brine to the very top. It is possible that the marinade poured out of the jar a little.

6. Roll up the blanks with lids that have previously been in boiling water. Twist the finished seaming a little so that the garlic sags. In this case, the brine may become slightly cloudy. Don't worry, it's normal for garlic oil to come out.

7. Turn the resulting goodies upside down, wrap it with a blanket so that it cools slowly and sterilization continues. Leave canned food for a day, and then put it in a dark place where the sun's rays do not penetrate.

8.Already on New Year you can open the jar and try what happened. I promise it will be delicious!

Pickled cherry tomatoes - lick your fingers

Do you want to cook delicious preservation so that you can festive table could it be put up and served for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they are sweet in taste, and certain spices will make them a little more crispy, more dense.

Ingredients (per half liter jar):

• Cherry tomatoes
• horseradish root - a small piece
• black peppercorns - 3 pcs.
• garlic - 1 clove
• bay leaf - 0.5 pcs.
• dill umbrella - 1 pc. small (you can take dill seeds)
• tarragon - 0.5 sprigs

For marinade:

• water - 1 l
• salt - 1 tbsp.
• sugar - 2 tbsp.
• vinegar 9% - 2 tbsp.

Cooking method:

1. Wash the cherry, make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.

For such blanks, you can take small jars, half-liter-liter. Tomatoes are small and will fit well.

2. At the bottom of each jar, put all prepared fragrant spices: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The number of spices can be taken according to taste and availability, there are no mandatory proportions. If you want to be spicier - put more horseradish and garlic, if more fragrant - focus on herbs.

3. Put the tomatoes in jars without pressing them down with your hands.

4. Make a brine. Pour water into a saucepan, add salt and sugar to it. Put on fire and bring to a boil. Boil for two minutes, then add vinegar. Vinegar does not need to be boiled so that it does not evaporate.

5. Fill the tomatoes with the prepared brine and cover with sterile lids.

To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.

6. The only thing left is to sterilize the preservation. Take a large and wide pan. Be sure to cover the bottom with a cotton cloth. Place your jars (be careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the shoulders of the jars. The water pours hot because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst from the temperature difference.

7. After boiling water, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes with a quiet boil. Remove disinfected canned food from boiling water and roll them up. It is convenient to get the glass with special tweezers, less likely to get burned.

8. Place the blanks on the lids and let them cool completely. Make sure that the jars are closed tightly, the brine does not leak. That's all. It's easy enough to make delicious pickled cherry tomatoes for the winter.

Red tomatoes marinated with mustard for the winter

Mustard seeds are a frequent guest during conservation. With them you can, and you can tomatoes. Your blanks according to this recipe will turn out to be very fragrant, as they will also be added to them. Also, the taste of pickled fruits will be slightly sweet.

Ingredients (per 2 liter jar):

• tomatoes
• basil - 3 sprigs with leaves
• mustard seeds - 1 tbsp.
• garlic - 2-3 cloves
• sugar - 6 dessert spoons
• salt - 1.5 dessert spoons
• acetic acid 70% - 1 des.l.

Cooking:

1. As you can see, the ingredients are given for a two-liter jar. If you pickle in a three-liter, then take 6 tablespoons of sugar and salt - 1.5 tbsp. Acetic essence will need 1 tbsp. Sterilize the container in advance and put basil sprigs on the bottom (it is better to scald them with boiling water beforehand), mustard seeds, chopped garlic and peppercorns.

2. Place the washed tomatoes tightly in a jar, but do not tamp strongly so that the fruits remain intact.

3. Fill the tomatoes with boiling water, filling the entire vessel to the brim. Cover with a sterile lid and leave in this form until cool (the jar should become warm so that it can be taken with bare hands).

4. Drain warm water into a saucepan, add salt and sugar to it, boil for one to two minutes. Pour acetic acid directly into the jar itself.

5. Fill the tomatoes with the prepared brine and roll up. Turn over, wrap under a fur coat and leave to cool for a day. Under the covers, the sterilization process will continue. It remains to remove the blanks in the storage and wait for a delicious winter.

Sweet tomatoes with vinegar without sterilization in 1 liter jars

This is a recipe for sweet tomatoes, the spice set is minimal, no fresh herbs are required. Such blanks are stored well, and in winter they delight with their taste. If you like sour tomatoes, pickled, then you may not like the sweet version, I warn you right away. But all the sweet tooth will be able to take their souls in this recipe.

Ingredients for 3 liter jars:

• tomatoes - 1.6-1.8 kg
• water - 1.5 l
• salt - 1 tbsp. with a slide
• sugar - 200 gr.
• bay leaf - 3 pcs.
• black peppercorns - 5 pcs.
• allspice peas - 5 pcs.
• cloves - 5 buds
• dill seeds - 1/2 tsp
• vinegar 9% - 100 ml

Cooking:

1. Wash the jars with soda, sterilize them. Cover the lids with boiling water and leave for 5 minutes. Wash the tomatoes and dry them so that there is no raw water on them.

2. Fold the tomatoes into prepared jars. But so that they do not burst from heat treatment, make punctures near the stem. You can pierce each fruit with a fork twice crosswise or make 4 punctures with a toothpick.

3. Pour the tomatoes with boiling water to the very top. To avoid glass bursting, fill not immediately to the edge, but in parts so that the jars have time to warm up.

4. Cover the blanks with lids (remove them from boiling water with a fork or tweezers) and leave for 15 minutes.

5. Using a special nylon lid with holes, drain the water from the cans and cover them again with metal lids. Measure the amount of water, it should be 1.5 liters. If it's less, add more. Pour salt and sugar into the water, as well as all dry spices - black and allspice, bay leaf, cloves and dill seeds. Boil for two minutes after boiling.

Dill seeds can be bought at any pharmacy and used in conservation.

6. When the sugar and salt dissolve, turn off the heat and pour in the vinegar, stir.

7. Immediately pour the boiling marinade over the tomatoes so that it overflows a little over the edge of the jar. And screw the lids on tightly. Turn the preserve upside down and wrap. Leave until completely cool. After a month and a half, you can open the blank and try what happened.

Canned tomatoes with cucumbers - assorted in 3-liter jars

Tomatoes can be closed together with cucumbers and you get a delicious vegetable platter. According to this recipe, cucumbers will turn out crispy, all vegetables will be moderately sweet and sour. Vinegar is not used here, citric acid is put instead. It is not necessary to sterilize preservation, it is done by pouring boiling water twice.

Ingredients for a 3 liter jar:

• cucumbers
• tomatoes
• garlic - 2 large cloves
• dill umbrellas - 3 pcs.
• cherry leaves - 4 pcs.
• currant leaves - 2-3 pcs.
• allspice peas - 4-5 pcs.
• black peppercorns - 6 pcs.
• salt - 2 tbsp. without a slide
• sugar - 5 tablespoons

How to cook assorted:

1. If you have already cooked, then you know that these vegetables need to be prepared before pickling in a special way. Wash them first, cut off the ends and soak in cold water for 2-4 hours. This way you will achieve a good crunch.

2. Tomatoes and greens need to be washed very well, like jars. At the bottom of each three-liter container, lay greens (currant and cherry leaves, dill umbrellas), peas and chopped garlic.

3. Put the cucumbers and tomatoes on the spices. There are no strict proportions in vegetables. You can take them 50 to 50, you can have more cucumbers, or vice versa, as you wish.

Most often, cucumbers are placed at the bottom, tomatoes on top. But you can lay it out in layers, so that later it would be convenient to get the vegetable that you want.

4. Fill the resulting assortment with boiling water, cover the jars with lids (dip the lids in boiling water in advance) and let the vegetables warm up for 15 minutes. In the meantime, put another portion of water to boil.

5. Drain the slightly cooled water from the jars and pour the blanks a second time with boiling water (fresh) and leave for 10-15 minutes. In the meantime, boil a new batch of water again. After the allotted time, drain the liquid from the cans.

6. Pour salt, sugar and citric acid into each container. Fill with boiling water to the brim and seal tightly with lids. Shake each jar a little to dissolve the salt and sugar. Then turn the canned food upside down and let it cool down. It is not necessary to wrap.

Salted tomatoes with onions - a delicious recipe

I think you are making a fresh tomato salad with onions. This is a classic combination, tomatoes love onions. And you can also pickle them with this vegetable. It turns out delicious, if you let guests try it, they will definitely ask for the recipe in their piggy bank.

Ingredients:

• tomatoes
• onion
• black peppercorns
• allspice peas

For marinade in 1 liter of water:

• salt - 1 tbsp.
• sugar - 4 tbsp.

Acetic acid 70%:

• for 1 liter jar - 1 tsp
• for a 2 liter jar - 1 des.l.
• for a 3 liter jar - 1 tbsp.

Cooking:

1. Wash and dry tomatoes. With a toothpick, make a deep puncture in the place where the stem was attached. You can pierce with a small knife. The puncture is done so that the tomatoes are better salted and at the same time the skin does not burst much.

2. Peel the onion and cut into rings, about 5 mm thick.

3. Wash and sterilize the jars in a convenient way. At the bottom of each container, put a circle of onions and fill the container halfway with tomatoes. Then put another 3-4 slices of onion and a pinch of black peppercorns and a couple of allspice peas. Continue filling in the voids with tomatoes. Top with a couple more onion slices and a pinch of pepper.

No need to add dill, horseradish, garlic. In this recipe, these additives are not appropriate.

4. Fill the blanks with boiling water and close with sterilized lids, which must be boiled in advance and kept in boiling water until that moment.

5. Leave the tomatoes until they cool, for 30 minutes. The glass of the jar should not burn your hands. Drain the water into the pan, for convenience, use a lid with holes.

6. Measure the amount of water to know how much sugar and salt are needed. The calculation is given for 1 liter. Approximately 1 liter of water is spent on a two-liter jar. Pour the right amount of sugar and salt into the water, put the marinade on the stove. Bring to a boil, stirring until everything is well dissolved. Boil for a couple of minutes and you can pour tomatoes with boiling brine.

7. Pour vinegar on top of each jar. If you make it in two-liter containers, then you need to take 1 dessert spoon of acetic acid, 1 tsp goes to a liter container, 1 tablespoon to a 3-liter container. Cover with lids and roll up.

8. Turn the twists over and cover them with something warm for a day. Such preservation can be stored at room temperature, most importantly, in a dark place.

Crispy green tomatoes with garlic and carrots

Green tomatoes are firmer than ripe ones. This means that when closing for the winter, they will not spread from boiling water, but will be crispy. In addition, I suggest not just pickling them, but stuffing them with carrots and garlic. You get a great appetizer, more masculine, spicy, as it is also with hot peppers.

Ingredients for a 1.5 liter jar:

• green tomatoes - how much will go into a jar
• carrot
• garlic
• chili pepper - 0.5 pcs. (taste)
• fresh parsley - 3 sprigs
• bay leaf - 1 pc.
• black peppercorns - 4 pcs.
• cloves - 3 buds

For a 6 liter marinade:

• water - 2.5 l
• sugar - 1 tbsp.
• vinegar 9% - 350 ml
• salt - 2 tbsp.

How to cook:

1. Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as toppings for tomatoes. These vegetables should be cut into fairly thin slices. For one tomato, you need about 0.5 cloves of garlic.

2. Make cuts on green fruits into which the filling will be inserted. large fruit cut crosswise, but not completely, you can make one cut in a small one. Put carrot and garlic slices into these holes. You don’t need to apply a lot so that the tomato does not fall apart and keeps its shape.

3. At the bottom of each jar, put spices - parsley, bay leaf, black pepper, cloves and hot pepper (cut it into rings). Lay fairly densely stuffed tomatoes.

Put tomatoes of approximately the same size in one jar - large ones in one container, small ones in another.

4. Take a wide pan in which you will sterilize canned food. Put a rag on the bottom so that the jars do not burst in the process. Put the filled containers in this pan, cover them with scalded lids, and pour warm water up to the shoulders.

5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and boil for a minute. Pour in the vinegar, bring to a boil. Now the marinade needs to be poured into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of blanks. It can be 6 liter, 4 - one and a half liter or 2 three-liter jars.

6. Pour the marinade to the very top, if it spills a little - it's not scary. Cover full jars with lids. First, wait for the water to boil in the pot where the preservation is. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.

7. Remove the preservation from the pan and roll up for the winter. Turn the jars over, wrap and leave for a day. You can try such unusual tomatoes in two months, when they marinate enough, pick up pungency, acidity, sweetness.

How to pickle tomatoes with aspirin and vinegar - a simple recipe

This is the fastest recipe. No need to sterilize canned food and do warming up. Tomatoes are poured with boiling water and immediately twisted. Aspirin increases acidity, so the workpieces are stored well with it. If in doubt, you can try to roll up one jar according to this recipe. And if everything goes smoothly, then next year everything can be done in much larger volumes. Just be sure to bookmark this page so you don't lose the recipe.

Ingredients for a 3 liter jar:

• tomatoes
• garlic - 2 cloves
• black peppercorns (you can mix peppers) - 10-12 pcs.
• horseradish leaf - 1 pc.
• salt - 1 tbsp.
• sugar - 2 tbsp.
• vinegar 9% - 50 ml
• aspirin (acetylsalicylic acid) - 3 tablets

Cooking method:

1. Wash the horseradish leaf and scald it with boiling water. Put it in the bottom of a three-liter sterilized jar. Tomatoes should be washed and dried. In each tomato, make a puncture with a toothpick in the area of ​​\u200b\u200bthe stalk, so the brine will be easier to get inside. Fold the ripe fruits in a glass container halfway.

2. Put the garlic (you can whole, you can cut) and peppercorns and continue to fill the jar.

3. Place aspirin tablets, salt, sugar and vinegar on top of the vegetables. Fill with boiling water to the top and immediately roll up. Shake the jar a little to dissolve all loose ingredients. Put the blanks on the lids, check the quality of the twist. Very well wrap canned food on all sides in several layers (towel, blanket, blanket, old fur coat - to choose from).

4. Let the tomatoes cool completely. According to this recipe, pickled tomatoes taste similar to barrel ones. Try it, it's very easy.

Tomatoes with citric acid (without vinegar) with garlic inside

When you take this tomato out of the jar, you will find a surprise filling in the form of garlic. And we all know how delicious pickled garlic is. There is no vinegar in this recipe, instead we will put a lemon.

• tomatoes
• garlic
• allspice peas - 2 pcs.
• black peppercorns - 5-6 pcs.
• cloves - 2 pcs.
• bay leaf - 1 pc.

For marinade in 1 liter of water:

• sugar - 150 gr. (6 tablespoons)
• salt - 35 gr. (1.5 tablespoons)
• citric acid - 1 tsp with a slide

Cooking:

1. Wash the tomatoes, wipe dry with a napkin. Peel the garlic and cut lengthwise into long strips. For each tomato, make two cuts crosswise on the stem with a knife. Insert a piece of garlic into the resulting hole, pushing it into the fruit.

2. Take clean sterilized jars with a volume of 2 liters (others are also possible, just increase or decrease the amount of spices in proportion). At the bottom of each container, put one bay leaf, a couple of allspice peas, 5-6 pcs. black pepper, two cloves. Next, fill the glass container with tomatoes.

3. Slowly pour the jars to the top with boiling water. Cover with lids that need to be scalded in advance. Let the tomatoes warm up for 10 minutes.

To prevent the jars from bursting, you can put a metal knife under them or pour boiling water on a spoon.

4. Drain the water from the jars into a saucepan. For convenience, buy a special cover with holes. Based on the drained liquid, you will need to cook the marinade. And to do this is simple: pour sugar, salt and citric acid into the water. But first, measure how much moisture has drained. On average, 1 liter of water is placed in a two-liter container.

5. Bring the brine to a boil and pour it in boiling form over the tomatoes. Roll up the lids, check for leaks (try to see if the lid is scrolling). Turn the canning over, cover with a towel and let it cool. And in winter, you open such a blank and you won’t notice how quickly the jar is empty, because it turns out very tasty.

Recipe for pickled tomatoes with carrot tops

I must say right away that this recipe has been tested for years and the tomatoes turn out delicious, sweetish. In this case, you do not need to use any spices and herbs, except for carrot tops. It is the leaves of carrots that give tomatoes a special taste. Preparing such preservation is very simple, the set of products is minimal, and the result is gorgeous.

Ingredients for a 2 liter jar:

• tomatoes
• carrot tops - 2 sprigs
• salt - 40 gr. (1 tablespoon with a large slide)
• sugar - 100 gr. (4 tablespoons with a slide)
• vinegar 9% - 70 ml

How to cook:

1. Wash the tomatoes and put them tightly in sterilized jars. When you reach the middle, put two sprigs of carrot tops. At the same time, water for pouring should boil on the stove and the lids should boil for 3-5 minutes.

2. When the tomatoes are stacked, they need to be poured with boiling water to the top and covered with boiled lids. Leave the blanks in this form for 20 minutes.

3. Now drain the water from the jars into a saucepan, add salt, sugar and vinegar to it. While stirring, bring the marinade to a boil. Pour boiling brine over tomatoes and roll up. Turn over and see if the lids are leaking. Cover with a blanket and let cool.

4. Everything, quickly and simply, you rolled up these tasty and bright vegetables. One filling is enough for canned food to be well stored in a cool, dark place.

Brown tomatoes for the winter with cinnamon and cloves - video recipe

Tomatoes and cinnamon are a great combo. Last time I wrote a cooking recipe, be sure to check out the recipe at the link. This time, tomatoes are marinated with cinnamon. In this case, other spicy spices are used, which give a magical aroma. I can safely say that not a single guest will refuse such a treat. Watch the video and repeat!

Tomatoes with Apples and Apple Cider Vinegar - a delicious recipe

Finally, I left the original recipe for harvesting tomatoes with apples. A variety of apples can be taken in white filling, Antonovka - sour or sweet and sour. Thanks to the special aroma of these fruits, tomatoes are unusual. In addition to apples, you will need a lot of garlic, as well as apple cider vinegar, which will make the vegetables more dense.

Ingredients for a 3 liter jar:

• tomatoes
• apples - 3 pcs.
• garlic - 9 cloves
• black peppercorns - 10 pcs.
• allspice peas - 3 pcs.
• salt - 1 tbsp. with a slide
• sugar - 4 tbsp.
• apple cider vinegar 6% - 50 ml

Cooking:

1. Cut the apples into 4 parts, remove the seeds and tail. Peel the garlic, wash the tomatoes. In a sterile jar, put, alternating, tomatoes, apples and garlic. Pour boiling water over all this wealth and cover with a lid (sterilize it first). Let the workpiece stand for 20 minutes to warm up and sterilize.

2.Pour the water from the can into the pan. Pour salt, sugar, peppercorns into it and bring to a boil. Mix well to dissolve all crystals.

3. Pour apple cider vinegar over the tomatoes. When the brine boils, fill it up to the very edge of the jar and roll it up.

If you have read to the end, then you have become richer by 12 recipes. And these are not just recipes, but the best and most delicious. Each has its own zest, which will make the preparations for the winter a work of art. Cook pickled tomatoes, eat them on both cheeks in winter, and then visit my blog for a new batch of goodies. See you in the next article!

It happens that the harvest exceeds the expectations of summer residents, and it is necessary to have time to process it, while at the same time paying attention to the site. At the same time, the question arises about new recipes for harvesting tomatoes: what else to think of when all the proven methods of canning are already on the shelves in the pantry or in the basement?

Quick tomato recipes for the winter - basic technological principles

Tomato juice or puree, sun-dried or frozen tomatoes, pickled or salted, appetizers, ketchups, sauces, assorted - have you forgotten anything? Tomatoes are versatile vegetables, and their presence on the table, in any season and in any form, has become familiar and mandatory.

In addition to tomatoes with traces of rot or late blight, all fruits are suitable for processing, at any stage of maturity. Therefore, as soon as the fruit ripening season begins, you already need to take care of preparing containers for canning, stock up herbs and roots, fragrant spices, to preserve tomatoes directly from the garden, without wasting time on the preparatory stage, which takes most of the time. Tomatoes themselves do not require much effort when canning, because they contain all the necessary acids that provide them with reliable storage. It is only important to additionally ensure the desired level of sterility.

The entire harvest must be immediately sorted out and sorted according to the degree of maturity: overripe tomatoes are useful for tomato juice, puree, ketchup or paste;

Firm fruits can be preserved whole, on their own, or as part of a platter, in tomato dressing, brine, or marinade. Exotic options for winter preparations are also suitable here - tomatoes in apple juice, with red currants, gooseberries, grapes or cherry plums - depending on which crop has matured in the country by the time of canning.

With the onset of the first light frosts, the last crop of unripe tomatoes is harvested from the site. They can be put in boxes, sprinkled with pine sawdust, and for a long time, as they ripen, at room temperature, enjoy a fresh taste. But if there are too many unripe fruits, then it makes sense to cook a delicious snack from them in a jar - salad or caviar.

In order to preserve the entire crop of tomatoes as much as possible and save time, the only way out is an integrated approach to their harvesting. Each housewife, of course, decides how much to prepare this or that type of tomato stock, based on needs and storage capabilities. But, due to the fact that tomatoes sometimes ripen unevenly, due to weather conditions, depending on the variety of varieties, when starting harvesting, you need to consider that you will have to cook several recipes at the same time.

Select too ripe fruits, wash, chop, and let them boil, so that later, together with pickled tomatoes or salad, roll juice into jars. This is the fastest tomato recipe for the winter.

When all the tools and fixtures, containers and seasonings are prepared in advance, then a lot can be done in an hour.

How to prepare everything you need? Sterilize jars in advance, be sure to cover with lids and a clean napkin, and before laying vegetables, it is enough to warm them in the oven for several minutes, and then cool if necessary (when laying fresh fruits).

Onions and peppers, carrots and garlic, celery and dill, horseradish and spices are ingredients that can be washed, peeled and cut in advance, placed in separate containers with lids. Ready spices will only need to be laid out in jars according to the recipe. Thus, the whole canning process will be divided into two parts. Prepare spicy roots and containers in the evening, and the next day you won’t have to stand at the stove to exhaustion, until the last tomato. This harvesting method is the simplest and easiest when you need to do a lot.

1. A quick recipe for tomatoes for the winter: sweet pickled "cream"

Ingredients:

Sugar 50 g

Table vinegar 75 ml

Pepper mix (peas)

mustard seeds

Leaves: bay, cherry, blackcurrant

Celery root

Tomatoes of technical ripeness, with dense pulp (cherries, "cream") 1.8 kg per 1 bottle

Cooking technology:

Add spices and spices to taste. Salt, sugar and vinegar for the specified amount of water is the basis of the workpiece, marinade, and you can change their weight only if there is a cool room for storing the workpiece, or the tomatoes will have to be pasteurized for a longer time, which is undesirable.

Place prepared leaves and roots on the bottom of the bottle. Wash whole small and medium tomatoes, pierce with a needle so that the marinade soaks the fruit better and the skin does not crack during heat treatment. Pack the fruit tightly into the bottle. Boil water, add salt and sugar. Pour boiling water over the tomatoes in a jar. Cover the jar with a lid, wrap with a warm cloth. Wait until it cools down.

Drain the water into a saucepan, add the pepper mixture, mustard seeds. Bring the marinade to a boil. Pour the prepared vinegar into the bottle with tomatoes, pour boiling water again and roll up immediately. Turn the bottle upside down and wrap. After cooling, check the quality of the closure and transfer to the pantry.

2. A quick recipe for a salad of tomatoes, peppers and cabbage for the winter

Ingredients:

White cabbage

Salad and hot pepper

Tomatoes

Salt, sugar and table vinegar - to taste

Parsley and dill

Cooking technology:

All salad vegetables are taken in an arbitrary proportion. Wash, peel and chop peppers, cabbage and onions. Rub the carrots on a coarse grater, cut the tomatoes into slices. Mix the salad, season with salt, sugar, vinegar, hot pepper, chopped parsley and dill.

Pack tightly into sterile jars, cover with lids, and pasteurize: 1.0 l - 15 minutes; 0.7 - 0.5 l - 10 minutes. After roll up the jars, turn over, stand until completely cool, check the lids and transfer to storage in the pantry.

This preparation has a secret: it can be served as a salad in winter, or added to borscht, after potatoes - borscht will have a summery taste, as if made from greens just picked from the garden.

3. Quick recipe for the winter - sun-dried tomatoes

Ingredients:

Dill seeds, coriander (ground)

Chili pepper, allspice, black (ground)

Sugar, salt

Medium-sized tomatoes, dense varieties

Cooking technology:

Dried tomatoes are a completely different flavor for many dishes. Be sure to try them out.

The number of ingredients does not matter, be guided by your taste. Spicy additives can also be supplemented or replaced. The main thing is the drying technology, which it is advisable not to violate.

Preheat oven to 120°C. Line a baking sheet with parchment paper, grease with vegetable oil. Cut the washed tomatoes in half, lay on a baking sheet in a single layer, cut side up. Sprinkle the halves with the spice mixture.

Remember that salt draws out the juice, and melted sugar caramelizes the fruits, which provides the necessary qualities for long-term storage. Try to sprinkle each half so that both sugar and salt are sure to get into it.

Place the tray in the oven and close it. Keep the oven closed until the sugar dissolves. After opening slightly to lower the temperature, hold the tomatoes for another five minutes, and turn off the oven, and leave the baking sheet inside until completely cooled. Repeat this operation 2-3 times until the tomatoes are reduced in volume by about half.

After that, pour kitchen salt into a dry container, cover it with parchment, and place tomatoes on top. Store the container in the refrigerator. Salt "cushion" must be changed periodically. Dried tomatoes can also be stored in a jar, treated with sterilized oil, also in the refrigerator.

4. Frozen tomatoes for the winter - a quick recipe for tomato dressing

Vegetable caviar in a jar is, of course, delicious, but making caviar from fresh vegetables in winter is a completely different matter. Frozen vegetables retain even their summer flavor. Therefore, for example, sauteed eggplants and tomatoes are a special treat in winter.

One drawback of this method of harvesting vegetables is that it requires capacious freezers. But a couple of packets of frozen vegetables, for special occasions, now any hostess who has a standard two-chamber refrigerator can afford it.

Ingredients:

Tomatoes in the stage of technical ripeness

cling film

Cooking:

In this way, you can freeze any vegetables: zucchini, eggplant, peppers, boiled corn, but keep in mind that you need to cut the food in advance so that they only have to be put in a pot or pan. The second point: after defrosting, juice will flow out of the tomatoes and they will naturally turn into a shapeless mass. Therefore, select the densest ripe fruits with a minimum content of juice and grains. It is better to pre-blanch them and separate the skin, cut into cubes or slices, depending on which dish of them will be cooked in winter.

Spread the film, put tomatoes on it, wrap it. Choose the size of the package based on the volume of the freezer where the vegetables will be stored. They can be frozen in the shape of a rectangular briquette or cylinder to save usable space as much as possible.

Frozen tomatoes add a pleasant flavor to many dishes that include tomatoes.

5. Spicy green tomato salad for the winter - a quick recipe

Ingredients:

green tomatoes

Hot peppers

Seasoning for carrots in Korean

Salad pepper, semi-sharp

Dill, parsley

Cooking method:

For this salad, as for all vegetable appetizers, choose the amount of ingredients and spices at your discretion. Cut the carrots into thin strips, blanch in boiling water for five minutes, then drain through a colander. Dense green tomatoes cut into slices, combine with carrots, add sugar, vinegar, seasoning and salt to taste. Add chopped pepper, finely chopped dill and parsley leaves. Mix, put in sterile jars. Sterilize jars with a capacity of 0.5-0.8 liters for ten minutes and seal immediately.

6. A quick recipe for tomatoes for the winter with grapes in apple jelly

Ingredients for one bottle (3 l):

Apple juice 1.7 l

Pectin 45 g

Grapes (muscat variety) 500 g

Cherry tomatoes 1.8 - 2.0 kg

Carnation

Sugar 100 g

Cooking method:

For beauty, choose yellow and red small tomatoes. Wash them, make cuts on the skin and dip in boiling water for a couple of minutes, and then transfer to ice water. Remove skin. Sort the grapes, separating the berries from the brushes. Wash too. Put tomatoes and grapes in a jar. Boil apple juice, dissolving sugar and salt in it. Add spicy spices to the juice, boil for 5-7 minutes, strain. Dissolve pectin in a small amount of juice, pour into the total mass and strain again.

Pour hot juice (95°C) over tomatoes and grapes. Pasteurize the bottle for 15 minutes by immersing it in hot water. Pasteurization time - from the beginning of boiling. Screw on the cap, turn the bottle upside down.

The recipe is amazing. Tomatoes have a fresh taste, and the aroma of cinnamon makes them look like a dessert. You can use any spices.

Quick tomato recipes for the winter - useful tips

Doing winter preparations, housewives are worried, thinking that a precisely copied recipe is the basis of reliability in canning. In fact, it is only important to remember the three main conditions that will ensure the safety of the workpiece, even if the recipe was invented on the go.

• Sterility;
• Compliance with the temperature regime during pasteurization;
• Careful sealing, ensuring tightness.

Believe that neither the amount of acid, sugar and salt, nor the exact, "pharmacy" measurement of the weight of the ingredients affects the safety of winter preparations. Therefore, preserve anything, guided solely by your own taste, adhering to these simple but mandatory rules.

Summer has come, in the gardens and on the shelves seasonal vegetables appear in large quantities and at an affordable price. From about mid-July, summer residents begin to ripen tomatoes. If the harvest is successful and there are a lot of tomatoes, then you can prepare a delicious homemade tomato for the winter from them.

I make such a blank every year and will be happy to tell you my proven and simple way. I am posting the recipe with step by step photos for anyone who wants to help.

To make a homemade tomato we need:

• tomatoes;
• salt;
• pepper.

How to cook a tomato for the winter at home

First, you need to wash and sort out the tomatoes. We do not need black or rotten barrels in a tomato. Therefore, we cut out such places, and the good part needs to be cut. What size to make the pieces does not matter, as we do it for our convenience in the future.

So, we have three ways to turn tomatoes into a liquid.

1 way - juicer.

2 way - meat grinder.

3 way - combine.

It is more convenient for me to use a combine with a nozzle in the form of sharp knives.

This method seems to me the fastest and most convenient, but you choose. Grinding method for final result it doesn't affect much.

Having turned all the tomatoes into a tomato, pour it into a saucepan in which it will be cooked.

Salt, pepper it to taste and put on a small fire. Be careful, as soon as the tomato boils, it can “run away”. You need to cook homemade tomato over low heat for at least 30-40 minutes after boiling.

While the tomato is cooking, you need jars and lids.

The boiled tomato is carefully poured into clean jars.

We roll up full jars with clean lids and wrap them up for further cooling. As soon as our homemade tomato has cooled down, we need to put it in a cool place for storage.

Despite the fact that the recipe seems to be elementary, the tomato turns out incredibly tasty. It can be added to a soup fryer, stewed in it like a sauce, or it can be diluted with water and drunk like tomato juice. And I even eat okroshka with homemade tomato, pour it instead of kvass. 😉 In general, room for culinary fantasies big, but most importantly, that everything is natural. Enjoy your meal.

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

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

Pickled tomatoes keep better than cucumbers. Because of their natural acidity and the addition of vinegar to the marinade, they have little to no bombing. But still, this type of workpiece requires careful fulfillment of all requirements.

Pickled tomatoes: the subtleties of cooking

• Tomatoes of any degree of maturity are suitable for canning: red, pink, brown and even green. They must be strong, without damage and dents. It is advisable to use fleshy varieties of tomatoes with a dense skin, then the fruits will not burst during heat treatment, and will not become sour during storage.
• Due to the large amount of juice, tomatoes are not soaked before canning, but only washed thoroughly in cold water. Then the stalks are removed, and the fruits in that place are pricked with a toothpick. This is done so that the skin of the tomatoes does not burst when pouring them with boiling water.
• For pickling tomatoes, a classic bouquet of spices is used: dill, parsley, celery, basil, as well as bay leaves, garlic, pepper, horseradish. To improve the taste, bell peppers, cucumbers, and onions are placed along with tomatoes. Bulgarian pepper is washed, cut in half, the seed chambers are removed along with the seeds. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onions are peeled, washed, sometimes blanched for 2 minutes. The greens are sorted out, yellowed and rotted branches are removed, and they are thoroughly washed in several waters.
• The safety of pickled tomatoes largely depends on the cleanliness of the container. Banks must be washed with soda, then rinsed and sterilized. Large jars are treated with steam by placing them on a kettle with an open lid, in which water boils. Liter jars can be ignited in the oven or filled with water and placed in the microwave. As soon as the water boils, it is poured out, and the jar is turned over on a towel and the liquid is allowed to drain. The lids are washed and boiled in a pot of water for 3-5 minutes.
• Many housewives are interested in the question of how many tomatoes fit in a liter, two-liter or three-liter jar. If you stack the tomatoes tightly, then they will need about half the volume of the jar. That is, 0.5-0.6 kg of tomatoes can be placed in a liter jar, 1.1-1.2 kg in a two-liter jar, 2-2.1 kg in a three-liter jar. But it also depends on the size of the tomatoes, and on their shape.
• To calculate the amount of marinade filling, you need to put prepared tomatoes in sterile jars along with spices and spices. One jar will require marinade in half the volume of the container capacity. A little water (200 ml per 1 liter jar) is added in case of spillage during pouring tomatoes, as the jars are filled with marinade in such a way that it spills a little over the edge.
• To measure the amount of water for the marinade more accurately, the tomatoes with spices are placed in jars, poured with cold water. Then close the jar with a nylon lid with holes and pour water into a measuring container. This is what all banks do. Then they add a little water in reserve and put sugar and salt into this water. Leftover marinade can be used next time. It is cooled, poured into a jar and stored in the refrigerator for no more than 2-3 days.
• Tomatoes are poured with marinade to the very edge of the jars so that as much as possible remains inside. less space for air. The fact is that acetic acid, although it is a preservative product and inhibits the activity of many microorganisms, is easily destroyed by molds that multiply in the presence of air.
• Vinegar is recommended to be added to the jar just before corking. It is advisable to use vinegar essence, because such canned food is of better quality and is better stored.
• Pickled tomatoes can be preserved both with and without sterilization, using double or triple filling. In the latter case, sanitation rules must be followed more carefully.

Marinated tomatoes in liter jars

Ingredients (for 10 liter jars):

• tomatoes - 5.5-6 kg;
• horseradish - 4 g;
• green dill - 10 g;
• dill seeds - a pinch;
• parsley, celery - 5 g each;
• capsicum red - 1.5 g;
• bay leaf - 0.5 pcs.;
• garlic - 2-3 cloves;
• tarragon - 1.5 g;
• marinade filling - 4.5-5 l.

For the marinade (for 1 liter of water):

• salt - 50 g;
• sugar - 40 g;
• vinegar essence 70% - 20 ml.

Cooking method

• Sort out the tomatoes. Leave the same size and the same degree of maturity. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them around the stalk. You can not prick hard tomatoes: they will not burst.
• Wash your greens. Let the water drain.
• Prepare sterile liter jars and lids.
• Put the tomatoes in jars, shifting with spices. Try to keep as little empty space as possible in the container. Fill in the gaps with greenery.
• Prepare the marinade. To do this, pour water into the pan according to the norm. Put salt and sugar. Boil for 5-10 minutes. If the marinade is cloudy, strain it hot through a linen cloth. Bring to a boil again.
• Fill them with tomatoes in jars.
• Before adding the essence, decide which tomatoes you want to end up with: slightly acidic, sour, or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes sharp, you need to pour up to 20 ml of acid into the jar.
• Cover the jars with lids. Set them in a wide saucepan, on the bottom of which lay a soft cloth. Pour hot water up to the shoulders of the jars. Put on fire. Pasteurize for 25 minutes at 85°. The water must not boil.
• Remove the jars from the water and seal them immediately. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap up with a blanket. In this form, leave for a day until completely cooled.

Canned Pickled Tomatoes: Recipe One

Ingredients (per 1 liter jar):

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

For the marinade (for 1 liter of water):

• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.

Cooking method

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

Pickled tomatoes, canned without sterilization

Ingredients (for a two-liter jar):

• tomatoes - 1.1-1.3 kg;
• garlic - 5 cloves;
• medium-sized onion - 1 pc.;
• black peppercorns - 6 pcs.;
• bay leaf - 2 pcs.;
• dill - 2 umbrellas;
• celery - 1 sprig;
• horseradish - 1/4 sheet.

For marinade:

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

Cooking method

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

Sweet pickled tomatoes

• tomatoes - 2-2.2 kg;
• Bulgarian pepper - 1 pc.

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

Cooking method

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

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

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

For marinade:

• salt - 1 tbsp. l.;
• sugar - 5 tbsp. l.;
• vinegar essence - 1 tsp.

Cooking method

• Select medium-sized oblong-shaped tomatoes. Wash in cold water, remove the stems.
• Wash the apples. Cut in half, remove seed chambers. Cut into wide slices. So that the apples do not darken in the air, dip them in slightly acidified water.
• Wash the pepper, cut in half, remove the seeds. Rinse parsley under running water.
• Prepare sterile jars. Wash the lids with soda, boil for 5 minutes in water.
• Put tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
• Pour the tomatoes with boiling water and soak for 5-10 minutes.
• Drain the water into the pan using a lid with holes. Add salt, sugar, essence. Boil the marinade for 5 minutes, and then pour over the tomatoes.
• Seal immediately with sterile caps. Turn the jars upside down, cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

• green tomatoes - 2-2.2 kg;
• garlic - 1 head;
• carrots - 0.5 pcs.;
• Bulgarian pepper - 1 pc.;
• parsley - 1 sprig;
• black peppercorns - 10 pcs.

For marinade:

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

Cooking method

• Select green tomatoes of the same size. Do not pickle very small ones, because they can be bitter. It is best to preserve light green tomatoes that are about to turn pink. Wash them in cold water while removing the sepals.
• Divide the garlic into cloves, peel. Wash under running water. Cut into slices.
• Peel the carrots, wash, cut into slices.
• Wash bell pepper, cut in half, remove seeds. Cut into wide strips.
• Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
• Prepare sterile three-liter jars. Lay carrot slices, peppercorns on the bottom. Fill the jar with tomatoes. Put strips of pepper and parsley greens in the voids.
• Pour boiling water over the tomatoes, cover with lids and soak for 25-30 minutes.
• Prepare the marinade. Pour water into a saucepan according to the norm, put salt and sugar. Stir, put on fire and boil for 5-10 minutes. Add vinegar.
• Pour water from cans of tomatoes through the lid with holes, and instead pour boiling marinade.
• Close the jars with sterile lids and seal immediately. Turn upside down, wrap with a blanket, cool.

Pickled tomatoes for the winter: a recipe with a photo

List of ingredients for 1 liter jar:

• 500-600 g of tomatoes.

For 1 liter of marinade:

• 50 g of salt;
• 25 g sugar;
• 3 tbsp vinegar 9%;
• a couple of cloves of garlic;
• 5-6 peas of allspice and black pepper;
• Bay leaf.

Cooking:

1. Sort through the tomatoes, select dense, strong fruits, they should not be overripe, but only ripe or slightly unripe. Wash thoroughly with running water, remove the ponytails.

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

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

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

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

6. Fill the tomatoes in jars with boiling brine and roll up with sterile lids. Turn the tomatoes pickled for the winter upside down and wrap them in a blanket until they cool completely.