How to pickle small tomatoes. Pickled tomatoes for the winter: delicious recipes in jars

Canned vegetables, especially tomatoes, do not need advertising. Each housewife has at least a couple of good recipes in her arsenal. Many do this - they make blanks in proven ways and experiment a little, closing pickled tomatoes for the winter in liter jars in a new way. Then, in the winter, the family appreciates these efforts, and which jar liked the most, the hostess takes note of that recipe for the next season.

To make the harvesting correctly and get really tasty tomatoes that will wait in the wings and not explode in the cellar, carefully study the tips and nuances of the pickling process. We offer you several options, all the recipes are simple, choose and try.

As for the products, in all recipes the calculation is given per liter can. If you want to make several such jars or prepare tomatoes in a 3 (2) liter container, then perform simple arithmetic operations by increasing the amount of all ingredients.

Important nuances of pickling

1. You can pickle tomatoes of any ripeness (ripe red, slightly brown and even greenish), the main thing is that the fruits are whole, not spoiled. It is best to choose meaty varieties with dense skin. For 1-liter jars, take small tomatoes, cover large vegetables in a 3-liter container.
2. Before placing tomatoes, they should be thoroughly washed and dried. And so that the peel on the fruit does not burst during the heat treatment, make a couple of punctures in the area of ​​the stalk with a fork or a toothpick.
3. The pickled tomato recipe includes a classic set of spices - garlic cloves, hot pepper, horseradish, black and allspice peas, laurel leaves, dill umbrellas. To make the taste of the preparation brighter and more saturated, add currant and cherry leaves, onions, bell peppers, celery, carrots, sweet and sour apples, fresh dill, basil and parsley.
4. How well tomatoes will keep depends on the cleanliness of the jars. Any container can be used - with a roll-up or with a screw cap. The main thing is to process the dishes thermally. Therefore, the containers must first be washed with soda, rinsed thoroughly, dried and sterilized in the oven. It is enough to dip the lids in boiling water and hold in it for 6-7 minutes. You can do without preliminary sterilization, just put the tomatoes in a dry clean jar, but then the workpiece will need to be pasteurized in boiling water for several minutes. Here you can already choose for yourself, as it will be more convenient for you.
5. Always take rock salt for the marinade, because it does not contain anti-caking agents and other chemical additives.
6. In addition to the vegetables themselves, the marinade plays an important role in the final taste of the preparation. Its constant constituents are vinegar with sugar and salt. There are many recipes when bulk ingredients are added directly to jars, and then boiled water is poured. But it is better to dissolve sugar and salt in boiling water and boil for a couple of minutes, then pour in vinegar, stir and immediately pour over the tomatoes.

In the classic version, the marinade is prepared from the following proportions:

• water - 1 l;
• sugar - 2 tbsp. l .;
• salt (not "Extra") - 1 tbsp. l .;
• vinegar essence (70%) - 1.5 tsp.

To prepare a 1 liter jar of tomatoes, you will need 500-600 ml of marinade, respectively, halve the classic proportions.

Take note that 1 tsp. essences (70%) can be replaced with table vinegar:

• 6% (3 tbsp. L.),
• 9% (2 tbsp. L.).

Pickled tomatoes with parsley, onions and bell pepper

Tomato blanks in any case turn out to be delicious, but if you add onions, Bulgarian pepper and aromatic parsley to them, you will not have time to open the jar, as it will be empty. Vegetables give each other their flavor notes and are enriched by adding spices. Be sure to put not only tomatoes on the table, but also an onion with pepper, they will go for a sweet soul under hot mashed potatoes.

Ingredients

• tomatoes - 500 g;
• sweet pepper - 1 pc.;
• onion - 1 pc .;
• fresh sprigs of parsley - 5-6 pcs.;
• black pepper and sweet peas - 3-4 pcs.;
• garlic - 2 cloves;
• laurel leaf - 1-2 pcs.;
• clove bud - 1 pc .;
• water - 750 ml;
• salt - 1 tbsp. l .;
• sugar - 3 tbsp. l .;
• 9% vinegar - 15 ml.

Preparation

In a clean, pre-sterilized container, place the halves of an onion and sweet pepper on the bottom (it is advisable to cut the onion into rings or slices), cloves, parsley, bay leaves, garlic slices and peppercorns.

Now fill the dish with tomatoes. Try to do this as tightly and compactly as possible, but do not press hard so that the fruits do not burst.

Top with the remaining bell pepper and onion slices.

Pour boiling water into the jar, cover with a lid and let it stand like this for 15 minutes.

After the required time has passed, pour the liquid from the tomatoes into a saucepan and send to the fire, bring to a boil. Pour sugar and salt into a container with tomatoes, pour in vinegar.

Pour boiling water into the jar, cork, turn over, warm with a blanket and let it cool now.

Store the cooled tomatoes in the cellar or storage room.

Pickled tomatoes with apple cider vinegar

We suggest closing very tasty and aromatic pickled tomatoes with apple cider vinegar and basil for the winter. Due to the spicy greens, the blank is obtained with an interesting and unusual flavor.

Ingredients

• tomatoes - 600-650 g;
• sprigs of green or purple basil - 2 pcs.;
• black peppercorns - 2-3 pcs.;
• lavrushka - 1 pc.;
• garlic - 2 cloves;
• water - 0.5 l;
• salt - 1 tbsp. l .;
• sugar - 1.5-2 tbsp. l .;
• vinegar (apple cider) - 50 ml.

Preparation

1. Put in a pre-sterilized container: garlic cut into thin plates, a bay leaf, basil (whole sprig or chopped) and peppercorns.
2. Fill a container with tomatoes, top with the remaining basil and garlic.
3. Pour boiling water into a jar, cover with a lid and let it stand for 7 minutes in this state. Then pour the water back into the saucepan and let it boil. Pour the boiling liquid into the container with tomatoes again, this time it is enough to let it stand for 5 minutes. Again, drain the liquid and measure, there should be 500 ml, if not enough, then add boiled water.
4. It's time to make the marinade. Place the water drained from the tomatoes, brought to the required volume, in a saucepan on the stove. Add salt and sugar, and with constant stirring, let the liquid boil. Make sure the grains of loose ingredients are completely dissolved. Add apple cider vinegar, boil for half a minute and immediately pour the marinade into the jar of tomatoes.
5. Seal with a lid, set upside down, wrap in a warm blanket. As soon as the workpiece has cooled, lower it to storage in the cellar.

Sweet tomatoes with bell pepper

Prepare one more delicious tomatoes for the winter in liter jars with the addition of bell peppers. On it, you need to cut off the stalk, divide it into two halves and remove the seeds. Also a very simple recipe, a little more sugar is used for the marinade than usual, the finished tomatoes have a slightly sweet taste.

Ingredients

• tomatoes - 500-550 g;
• bulgarian pepper - 1-2 pcs.;
• garlic - 2 cloves;
• dill inflorescences - 2 pcs.;
• horseradish - 1 leaf;
• allspice peas - 2-3 pcs.;
• water - 0.5 l.;
• salt - 0.5 tbsp. l .;
• sugar - 3 tbsp. l .;
• laurel leaf - 1 pc .;
• vinegar (9%) - 30-35 ml.

Preparation

1. Put the dill umbrella, peeled garlic clove and peppercorns in the prepared glass container.
2. Now place the tomatoes in the jar, among them add the halves of the pepper. Cover with a horseradish leaf, add another dill umbrella and the rest of the garlic.
3. Pour in boiling water, cover and let the tomatoes stand in this state for 10-15 minutes.
4. Now pour the liquid from the can into a saucepan, add sugar and salt, throw the lavrushka. Send the dishes to the stove, stir to completely dissolve the bulk components, let it boil and boil for a couple of minutes. Add vinegar to the boiling marinade, stir and pour into the tomatoes to the very top.
5. Cork the jar, turn it over and insulate.
6. When the workpiece has cooled down, store it in a cool place.

Pickled tomatoes with onions

Small tomatoes with pickled carrot pieces and onions will not only diversify and decorate your winter menu, but also serve as an appetizing tasty snack for a festive feast. Cut the onions and carrots into slices.

Ingredients

• tomatoes - 600 g;
• black pepper - 6-7 peas;
• garlic cloves - 4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc .;
• water - 450-500 ml;
• salt - 1 tbsp. l .;
• sugar - 2.5 tbsp. l .;
• vinegar (9%) - 20 ml.

Preparation

1. At the bottom of a clean container, fold the peppercorns, a couple of peeled garlic cloves, half the onion and carrot slices.
2. Fill a container with tomatoes, put the remaining carrot and onion circles on top, and a couple more garlic cloves.
3. Pour water into a saucepan, add salt and sugar and let it boil. Stir constantly so that no grains remain. Pour in the vinegar, stir, and immediately pour the marinade into the jar. Cover with a lid and send for pasteurization. To do this, put a kitchen towel on the bottom of the pan, set the dishes with the workpiece and pour hot water up to the can's shoulders. Let the water boil and pasteurize for 10 minutes.
4. After that, seal the container, turn it over, insulate it and let it stand until it cools completely.
5. These tomatoes can be stored in a regular pantry, provided that it is not heated.

For many years now, the harvest from the dacha has not been wasted and perfectly replenishes the stock of blanks. Pickled tomatoes for the winter are canned in jars and then please on holidays and weekdays. Today I will share with you different, but always proven and good recipes for harvesting tomatoes.

At first glance, it may seem that pickled tomatoes are some kind of difficult dish to cook, which an inexperienced hostess cannot cope with. But I assure you, everything is as easy as shelling pears. The main thing is to remember the basic rules and proportions of recipes, and then you can even improvise. Like many housewives, you can add different spices, herbs to taste and experiment with varieties of tomatoes.

The best time to harvest pickled tomatoes is when it is easy to buy them in large quantities and at a low price, that is, during the harvest season. Or use those that you have grown yourself in the beds and greenhouses.

Pickled tomatoes in jars are good and large and small, cream and even cherry. Almost any variety of tomatoes is excellently pickled.

Delicious pickled tomatoes for the winter with herbs - a simple step-by-step recipe

I tried pickling tomatoes according to different recipes and made sure that the ideal proportions of salt and sugar are always different for everyone, so you may have to close more than one batch before you find your favorite option. Someone likes sweet pickled tomatoes, someone puts more salt than sugar, and loves salty and sour. Vinegar adds its own pronounced sourness, but do not forget that tomatoes themselves contain a large amount of acid.

This recipe is characterized by the fact that the sweetness and salinity are balanced, and the taste is very rich thanks to the different leaves and herbs.

For aromatic pickled tomatoes you will need:

• tomatoes - from 2 kg,
• fresh parsley - 2-3 sprigs per jar,
• dill root optional
• celery,
• black currant leaves - 2-4 leaves per jar,
• cherry leaves - 2-4 leaves per jar,
• bay leaf - 2 leaves per jar,
• black peppercorns - 5 peas per can,
• allspice peas - 5 peas per can,
• salt,
• sugar,
• 9% vinegar.

Preparation:

1. Prepare the tomatoes, wash them thoroughly. They should be intact, without damaged skin, green barrels and butts. About the same size, but it doesn't matter.

To make the tomatoes better marinated, regardless of the thickness of the skin, take a toothpick and make several punctures near the stalk itself. These small holes will allow the marinade to penetrate inside.

2. Wash cans with baking soda. Then sterilize them on the stove top or in the oven. It can also be sterilized in the microwave. Do not forget to sterilize the lids too, you can use boiling water. It is impossible in the microwave, as they are metal.

Choose the size of the jars yourself; large tomatoes are more suitable for large tomatoes. But keep in mind that an open jar of pickled tomatoes will have to be stored in the refrigerator.

3. Rinse the herbs thoroughly and place them in the jars. The proportions of greens in jars are approximately the same. For each liter of jar volume, you will get 1-2 branches of parsley, 2 cherry leaves, 2 currant leaves, 4-5 peppercorns each, 1 bay leaf.

If you are using 2 or 3 liter jars, proportionally increase the number of leaves inside each one.

4. Place the tomatoes in each jar. Do this as tightly as possible. Leave the smaller tomatoes for later to make it easier to place them in the tapering mouth of the jar or to fill in the gaps between large tomatoes.

5. Now we will measure how much it is necessary to prepare the marinade for our tomatoes. To do this, I use my grandmother's wonderful know-how.

To know exactly how much water you need, pour hot water into the jar with the tomatoes. You can just boil the kettle for this. Fill the jars to the very edge to get the required amount of marinade.

After that, let them stand for about 10 minutes. This will sterilize the tomatoes and herbs.

6. Now drain the water from the cans, not into the sink, but into a separate saucepan. In this case, the best way to measure the resulting volume of water is to use a measuring jug or a liter empty jar (always sterile). So you will find out how many liters of marinade you can pour into jars of pickled tomatoes and there will be no excess left. And even more so there will be no shortage. Pickled tomatoes will also turn out to be optimized in terms of economy.

7. After measuring, you should have a certain amount of water in the saucepan, from which we will prepare the marinade. Add salt and sugar to the water in this proportion per liter of water: 1 tablespoon of salt and 2 tablespoons of sugar.

Stir the whole thing and bring to a boil on the stove. As soon as it boils, remove and add vinegar in the proportion of 100 ml per liter of water (this is about 6-7 tablespoons).

Vinegar is usually added to the hot marinade at the very end of its preparation, or even directly into the jars. Vinegar should not boil, as it loses its properties.

8. Pour the prepared hot marinade over the tomatoes in the jars. The liquid should reach the very edge of the can. Close the lid immediately and roll up. Or screw if you have screw caps.

Then turn the cans over and place them on the lid. Check the tightness, if the jar around the lid does not get wet from oozing brine, then it can be wrapped in a blanket and left to cool for about a day. After that, pickled tomatoes in jars for the winter must be left to ripen. When finished, they will be very tasty and fragrant.

Pickled sweet tomatoes in jars without greens

I like to marinate good fleshy plum-shaped tomatoes without greens. There is the fact that pickled tomatoes retain only their own taste, something especially attractive. After all, this is a very tasty vegetable, or rather a berry. After all, everyone has known for a long time that from the point of view of botany, a tomato is not a vegetable at all. But we will leave the theory for scientists, let them argue further. And we will study recipes on how to pickle tomatoes for the winter without deepening into what type they belong to.

You can use any tomatoes that are available to you or you have grown on your own site. Prepare jars of the required size. Everyone likes to use different ones, but most often they are liter or three-liter. Depends on how many people will eat tomatoes and where they will be stored. And of course, purchase or find special canning lids. For pickled tomatoes, roll-up thin lids and screw-up ones are also suitable. The main thing is good sterilization.

For sweet pickled tomatoes you will need:

• small tomatoes - from 2 kg,
• salt - 5 teaspoons (per 1 liter),
• sugar - 5 tablespoons (per 1 liter),
• black peppercorns - 0.5 teaspoon (per 1 liter),
• vinegar 9% - 100 ml (per 1 liter).

Preparation:

1. Sterilize the pickling jars thoroughly. Also boil the lids in saucepans with water. Boiling for five minutes on the stove should be sufficient.

2. Wash the tomatoes, pierce the holes near the stalk with a toothpick. This is necessary so that the marinade gets under the skin of the tomato and so that it does not burst, but remains intact for the entire shelf life.

Place the tomatoes in jars.

3. Boil water in a kettle and pour boiling water over the tomatoes in a jar. Pay attention to how much water has been poured out of the kettle. It is easy to determine by the scale of the teapot itself. This way we know the correct amount of salt and sugar for the volume of water used.

Cover the tomato jars and let sit for 10-15 minutes.

4. After 10 minutes, carefully drain the water from the jars into the saucepan. This will be the marinade. Add salt and sugar to the water, taking into account the proportions. A liter of water requires 5 teaspoons of salt and 5 tablespoons of sugar. This will make the pickled tomatoes sweet.

To calculate how much salt or sugar you need, take a calculator or phone. If you get, for example, 1.5 liters of water, then the calculations will be as follows: 5 (spoons) x 1.5 (liters) = 7.5 (spoons). In total, seven and a half tablespoons (tablespoons of sugar and tea salt) for one and a half liters of water. Substitute the volume of liquid from the jars into this formula and add salt and sugar according to the resulting result.

5. Add pepper to the water and boil it. Stir the sugar and salt well and, once turned off, pour the vinegar into a saucepan.

To know the exact amount, use a similar formula: 100 (ml vinegar) x 1.5 (liters) = 150 (ml vinegar).

If you don't have a measuring cup at hand, then a regular 50-gram shot of vodka will help you. You get 2 glasses per liter of water.

6. After that, immediately pour the hot marinade into the jars to the tomatoes. Close the lids immediately without letting them cool down. Then, turn the cans upside down and wrap them up with a blanket. Now they have to cool down in this form, it can take 12 hours or more. Can be left overnight.

When you've turned the cans over, check to see if the marinade is leaking through the lids!

Pickled tomatoes according to this recipe are very sweet and tender with acetic acidity. Usually, guests and household members cannot even be dragged away from this yummy by the ears. Feel free to put such a treat on the festive table in the form of a snack.

Bon Appetit!

Pickled tomatoes with garlic "In the snow"

I found this interesting recipe by accident, but immediately became very interested because of the original appearance of jars of pickled tomatoes. They reminded me of beautiful souvenir balls with snow inside, which they like to give for the New Year. Only here, instead of snow, garlic is used, which envelops the tomatoes in soft white flakes. It looks a lot like fluffy snow. And the taste was simply amazing. After all, marinades are great friends with garlic.

Recipe for pickled tomatoes with carrot tops

This recipe made a real boom a few years ago, everyone just did what they looked for and tried pickled tomatoes with carrot tops. For a long time, few could boast that they tried such tomatoes with very unusual greens. Everyone is accustomed to the fact that carrot tops are unnecessary "tops" from a tasty and healthy root vegetable. But few suspected that there are almost as many vitamins and nutrients in the tops as in the carrots themselves. And she gives an unforgettable and incomparable taste. It is because of its wealth and uniqueness that no more spices are put into pickled tomatoes with carrot tops. It may seem to some that this is not enough, but believe me, it is not. The tomatoes will turn out to be unforgettably tasty, and even the remaining marinade can be drunk with great pleasure.

For cooking you will need:

• fresh medium-sized tomatoes - from 2 kg,
• carrot tops - 2 branches per 1 liter of can volume,
• sugar - 4 tablespoons per 1 liter of marinade,
• salt - 2 tablespoons without top per 1 liter of marinade,
• vinegar 9% - 3 tablespoons per 1 liter of marinade.

Preparation:

1. Wash the tomatoes and sterilize the pickling jars. Some recipes assure that the jars do not need to be sterilized, but I do not neglect this action, because the discarded completely large jar of exploded or fermented tomatoes is not worth 10 minutes spent on sterilizing the time.

Boil the lids.

2. Place the tomatoes tightly in the jar. Add the sprigs of carrot tops in the process so that they are between the tomatoes and along the sides of the jars. It is best to take large tops from large ripe carrots, it will have a brighter and more pronounced taste. The large tops can be cut into pieces if you are using small jars.

3. Boil water in a saucepan or kettle and then pour it into the tomato jars. Leave them on for 15 minutes, covered with lids.

If you have sterilized the jars and lids, and the water was boiling, then just pour the water into the jars once. Then the marinade is prepared from the same water.

4. Drain the cans after 15 minutes into a saucepan and heat again.

Add sugar and salt to the water. Before that, calculate the required number. In the recipe just above, I have already shown the formula by which it is easy to find out how much salt and sugar you need to take for the amount of water you have. Its essence is to take the amount per 1 liter from the list of ingredients at the beginning and multiply by the volume of liquid in liters.

5. Dissolve the salt and sugar in the water, let it boil and remove from the stove. Then add vinegar.

6. Pour the tomatoes in the jars to the very top edge with the prepared very hot marinade. The less air remains under the lid, the better the pickled tomatoes will survive and the less chance of bacteria getting in.

7. Screw or roll up the lids on the tomato cans. Turn over and check for lid leaks. Irregularities and defects in the covers may occur, from which their tightness is lost.

If the can still leaks, then the lid must be replaced immediately. To do this, I usually sterilize one more spare lid than I have cans.

8. Wrap the tomato jars in a thick towel or blanket and leave to cool for a day. Then they can be put away for storage.

Tomatoes pickled for the winter in jars are stored reliably enough both in the closet and in the cellar. But you should not open them earlier than three months later, since the pickling process will continue all this time and the taste will open only by winter.

This and many other recipes show you how to cook delicious pickled tomatoes in jars, but it is simply impossible to cover all the options. Therefore, I am sharing only a few of them that I was able to verify on my own experience.

Try it too, experiment, change spices and herbs and you will definitely find your favorite recipe for pickling tomatoes.

If you are from Slavic culture, you are probably already familiar with the taste of pickled (canned) tomatoes. There are many pickling recipes and they differ not only in the use of various spices, but also in the use of fruits of various varieties and varying degrees of ripeness.

Jars with beautiful, fragrant tomatoes remind us of a warm, colorful summer in winter and become a wonderful addition to any dishes of the festive and everyday table.

In order to pickle tomatoes for the winter, it is necessary to choose only the highest quality, beautiful, resilient and undamaged fruits. Another important feature is the size of the tomatoes. They should be pretty much the same.

Delicious pickled cherry tomatoes for the winter

Almost every hostess tries to close as many tasty pickles as possible for the winter in order to pamper herself and her loved ones with the taste of summer in winter. If you want to preserve tomatoes at home, but do not know how to do it, I bring to your attention a very tasty and simple recipe. Now you will have a good opportunity to save tomatoes for the winter.

Ingredients for three 1.5 liter cans:

• Cherry tomatoes - 3 kg.
• Bulgarian pepper - 2 pcs.
• Onions - 2 pcs.
• Garlic - 3-4 cloves (large)
• Bay leaves - 3-6 pcs.
• Chili pepper - 1 pc.
• Black pepper (peas) - 10-12 pcs.
• Allspice - 6-9 pcs.
• Vinegar 9% - 6 tbsp l.
• Salt - 3 tbsp. l.
• Sugar - 6 tbsp. l.
• Umbrella dill - 9 pcs.
• Currant leaves - 12 pcs.
• Cherry leaves - 9 pcs.
• Horseradish leaves - 3 pcs.

Marinade for a 1.5-liter can of tomatoes:

• Sugar - 2 tbsp. l.
• Salt - 0.75 tbsp l. (no slide)
• Vinegar 9% - 2 tbsp l.

Marinade for a 3-liter can of tomatoes:

• Sugar - 4 tbsp. l.
• Salt - 1.5 tbsp l.
• Vinegar 9% - 4 tbsp l.

Preparation:

Cherry tomatoes are used for this recipe, but you can make them from any other variety. The main thing is that the sizes of the tomatoes are approximately the same.

1. The first step is to wash the cans with baking soda and dry them. At the bottom of each jar we put dill umbrellas, chopped garlic cloves, onions, cut into half rings, a small piece of chili pepper (no seeds, otherwise the tomatoes will taste very bitter), bay leaves, currant leaves, cherries and horseradish, allspice and black pepper.

It is not necessary to sterilize the jars, since we will fill them with boiling water.

2. Next, we have the tomatoes. Before we start putting them in jars, we need to make several pricks with a toothpick at the stalk of each fruit. This method allows you to keep the tomatoes intact, the skin does not burst. We do not fill the jar completely, since we need a place for peppers and herbs.

3. Now cut the bell peppers into strips and place them along each can in a circle. Put one more dill umbrella and a couple of currant leaves on top.

If there is still room in the jars, fill it with tomatoes, because during the harvesting process, they will settle.

4. Now you need to pour boiling water over the jars. It is necessary to ensure that water gets on the tomatoes, otherwise the bank will burst. Cover the jars with boiled lids and leave for 10-15 minutes.

5. Then pour the water back into the pot. Next, we will prepare a marinade from this water. To do this, add here 6 tbsp. l. sugar, 3 tbsp. l. salt without a slide and bring to a boil.

6. Before pouring the boiled marinade into jars, add 2 tbsp to each jar. l. 9% vinegar. We close it tightly with metal lids, turn it upside down and wrap it with a warm blanket.

You can also add a pinch of cinnamon if desired. Tomatoes are beautiful, aromatic and very tasty. Bon Appetit!

Tomatoes "in the snow" with garlic and vinegar without sterilization - recipe for 1 liter jar

Such an interesting name of this preparation can be easily explained: the role of "snow" is played by garlic, which gives the tomatoes an absolutely wonderful taste and aroma. They are prepared quickly, because you do not have to spend a lot of time on sterilization. I recommend that all fans of original tomato preparations pay attention to this recipe.

Ingredients per liter jar:

• Tomatoes - 400-500 gr.
• Garlic (chopped) - 2 tsp
• Peppercorns - 3 pcs.
• Mustard (beans) - 0.5 tsp
• Sugar - 3 tbsp. l.
• Salt - 1 tbsp l.
• Vinegar 9% - 2 tbsp l.

Preparation:

1. Put tomatoes in clean jars and pour boiling water over them. Cover with boiled lids and leave for 10-15 minutes.

2. Then pour the water into a saucepan, add salt, sugar and bring to a boil. Before pouring the marinade over the tomatoes again, add chopped garlic, mustard, peppercorns and vinegar to each jar. We roll up the cans, turn them upside down, cover them with a warm blanket and leave them until they cool completely.

How to prepare tomatoes in 3 liter jars for storage in an apartment

If you live in an apartment and are thinking of how best to prepare tomatoes for the winter: pickle or pickle, it is better to choose pickling. Such tomatoes are perfectly stored in the apartment all winter if they remain.

Ingredients for a 3 liter jar:

• Tomatoes
• Salt - 3 tbsp. l.
• Sugar - 5 tbsp. l.
• Vinegar 9% 3 tbsp. l.
• Umbrella dill - 2-3 pcs.
• Bay leaf - 2 pcs.
• Horseradish root - 50 gr.
• Garlic - 2-3 cloves

Preparation:

1. First of all, sterilize a clean jar, wash and cut the tomatoes in half (cut the stalks), clean and chop the garlic and horseradish root. At the bottom of the jar, place the dill, bay leaf, halved garlic cloves and chopped horseradish root. Next, cut the tomatoes down.

2. Wash the lid and keep it in boiling water for 5 minutes. Pour 1.5 liters of water into a saucepan and bring to a boil.

3. When the water boils, add sugar, salt to it and boil for a couple of minutes to completely dissolve the bulk.

4. Then pour vinegar into a jar with tomatoes and marinade in a thin stream so that the jar does not burst. We cover our glass container with a lid.

5. Pour cold water into a high saucepan, put a piece of cloth on the bottom so that the jar does not burst and carefully place the jar. Bring water in a saucepan to a boil, reduce heat and leave to sterilize for 15 minutes. We take out the jar from the pan, add the brine to the top, cover with a lid and roll up.

6. Turn it upside down and leave to cool completely. Such tomatoes can be safely stored in an apartment.

Tomatoes "Tsarskie" canned for the winter

From year to year, diligent housewives turn home canning into an art, adding to their cookbooks. I want to offer you another good recipe for fragrant, tender and sweet tomatoes that will always come in handy in winter. Gourmets appreciate and love them for their spicy, extraordinary taste. The ratio of ingredients is indicated for a 3 liter can.

Ingredients:

• Small tomatoes - how much will settle in the jar
• Carnation buds - 3-4 pcs.
• Allspice - 4 peas
• Umbrella dill - 3 branches
• Hot pepper - a ring of about 5 mm.
• Bay leaf - 2 pcs.
• Bulgarian pepper - 1 pc.
• Salt - 2 tbsp. l.
• Granulated sugar - 1/2 tbsp.
• Vinegar 9% - 50 gr.
• Garlic - 1 medium head

Preparation:

1. We select tomatoes even in shape for canning. We wash them thoroughly and pierce them with a sharp toothpick at the stalk so that they do not burst from hot water.

2. Put green bell pepper, clove buds, dill, sweet peas and hot pepper rings in a prepared, sterilized jar on the bottom. We lay the fruits neatly, pour boiling water over them. We leave the workpiece to cool so that the water becomes warm.

3. Having stood the time, pour the liquid from the jar into the pan, add salt and sugar to it, and cut garlic and vinegar into the jar. As soon as the brine boils, immediately pour the tomatoes in a thin stream. We roll up the pickles and place them under the blanket so that the cooling process takes place gradually.

Lick your fingers green tomatoes in jars

Canned tomatoes according to this recipe are sweet and sour, crispy and tasty. They are perfect as a stand-alone snack or salad with herbs with potatoes or meat.

Ingredients:

• Green tomatoes - 1.3 kg
• Garlic - 8 cloves
• Carnation - 4 buds
• Black peppercorns - 10 pcs.
• Allspice peas - 10 pcs.
• Mustard seeds - 1 tsp
• Bay leaf - 2 pcs.
• Water - 750 ml.
• Salt - 1 tbsp l.
• Sugar - 3 tbsp. l.
• Table vinegar - 100 ml.
• Parsley - 5 branches
• Dill - 5 branches

Pickled tomatoes with citric acid

If you don’t like to spend a lot of time on canning, then this wonderful appetizer of pickled tomatoes with citric acid and basil will suit you. The whole harvesting process takes a minimum of time and you will have delicious pickled tomatoes in a jar.

Ingredients for a 1.5 liter can:

• Tomatoes (Cherry and yellow plum)
• Basil purple - 1 sprig
• Bay leaf - 1 pc.
• Allspice (peas) - 2-3 pcs.
• Cloves (bud) - 2 pcs.
• Citric acid - 0.5 tsp
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp l.

Preparation:

1. Place basil, bay leaves and allspice on the bottom of a clean sterilized jar. Next, fill the jar with tomatoes.

2. After we put the tomatoes in the jar to the brim, pour boiling water over them. Cover with a lid and let stand for 15-20 minutes until it cools.

3. After the time has elapsed, drain the water from the jar into the pan. Add sugar (2 tbsp. L.), Salt (1 tbsp. L. Without a slide) and citric acid (0.5 tsp. L.). We put the saucepan on the fire, bring to a boil and let it simmer for 1-2 minutes to dissolve the spices. Then pour the marinade into a jar of tomatoes. Cover with a lid and roll up. Turn the glass container upside down, cover and leave until it cools completely.

We prepare pickled tomatoes with vegetable oil and onions

This recipe for pickled tomatoes will not only diversify your preparations for the winter, but will also delight your eyes and taste. Tomatoes are so delicious that you will lick your fingers.

Ingredients:

• Red tomatoes - 1.5 kg.
• Dill and parsley
• Bay leaf - 3 pcs.
• Black peppercorns - 9 pcs.
• Garlic - 3 cloves
• Onions - 5 pcs.
• Salt - 1 tbsp l.
• Sugar - 2 tbsp. l.
• Vegetable oil - 1.5 tbsp. l.
• Vinegar 9% - 3 tbsp. l.
• Liter cans - 3 pcs.

Preparation:

1. First, prepare the jars, they need to be washed well, rinsed with boiling water and dried on a clean towel. Peel and cut the onion into rings. Put parsley and dill at the bottom of dry jars, one clove of garlic for each jar and one bay leaf and black peppercorns, three pieces each.

2. Now lay the clean, dried tomatoes and onion rings in layers.

If the tomatoes are large, they can be cut in half or in quarters.

3. Put 1.5 liters of water on the fire and bring to a boil. Pour gently into the jars so that the jars do not burst. Pour boiling water over the lids for five minutes. Cover the jars with clean, heated lids and leave for ten minutes. The remaining water in the pot is no longer needed.

4. After 10 minutes, pour the water from the cans into the pot. Bring to a boil and pour over the jars again, leave them for 10 minutes. After the allotted time, pour the water from the cans into a saucepan, add salt (1 tablespoon) and sugar (two tablespoons), bring to a boil. Remove from heat, pour in 1.5 tablespoons of vegetable oil and three tablespoons of vinegar. Mix and pour into jars. We tighten the jars with lids or roll them up.

5. Turn them upside down and cover with a blanket until they cool completely. Pickled tomatoes are ready!

Sweet tomatoes with carrot tops

This recipe for harvesting tomatoes differs from the usual ones in that only carrot tops are added from the seasonings. It gives the tomatoes a special flavor. The marinated appetizer turns out to be moderately salty, moderately sweet, and most importantly, very tasty.

Delicious and quick recipe for marinated appetizer with aspirin

This pickled tomato recipe is the quickest. Just pour boiling water over the tomatoes and roll them up. Tomatoes are produced as barrel tomatoes and are very tasty.

• Tomatoes
• Garlic
• Peppercorns
• Salt - 1 tbsp l.
• Sugar - 2 tbsp. l.
• Vinegar - 50 ml.
• Aspirin - 3 tablets

Preparation:

At the bottom of the sterilized jar, place the washed and dried horseradish leaf, clean and dry tomatoes, peppercorns, garlic cloves, salt, sugar, vinegar and crushed aspirin tablets. Pour boiling water over everything, cover with a lid and roll up. Turn the jar upside down, cover with a blanket and leave it there for a day.

Pickled tomatoes with honey and onions

A very interesting recipe for sweet tomatoes, in which an unusual combination of sweetness and bitterness can cause confusion. But doubt will disappear as soon as you eat them for the first time and in the next harvesting season you will definitely return to this peculiar recipe.

Ingredients for three 0.5 liter jars:

• Tomatoes - 500-600 gr .. (depending on the tomato)
• Bulb onions - 1-2 pcs.
• Garlic - 1-3 cloves
• Bay leaves - 1-3 pcs.
• Black peppercorns - 9 pcs.

For 1 liter of brine:

• Salt - 4 tsp
• Apple cider vinegar - 4 tsp
• Honey - 4 tbsp. l.

Cooking process:

Before you start harvesting, make sure the tomatoes are at room temperature. They'll burst if you can keep them cold.

1. First of all, we need to wash, dry and chop the tomatoes with a toothpick at the stalk. Peel and cut the onion into rings.

2. Put chopped garlic, black pepper and bay leaf into clean steamed containers. Then lay small tomatoes and onion rings in layers. Fill with boiling water, cover with sterilized lids and leave for 10 minutes.

2. Drain the water from the cans into a saucepan and add salt to it. We put on fire and bring to a boil. As soon as the solution boils, add honey, vinegar to it and mix. Pour the prepared tomatoes in a jar with it. We close the cans tightly or roll them up with a key, turn them upside down, cover and leave until they cool completely.

A refrigerator or a cool cellar can be used to store canned tomatoes.

Marinate tomatoes for the winter with mustard seeds

Tomatoes according to this recipe are very tasty with a piquant aftertaste that mustard gives. They can be served as a separate snack or as an addition to the main course.

Ingredients for a 3 liter jar:

• Tomatoes
• Bulgarian pepper - 1 pc.
• Carrots - 4-5 pcs. (shallow)
• Garlic - 2-3 cloves
• Dill umbrellas - 3-4 pcs.
• Currant leaves - 3-4 pcs.
• Bay leaf - 4 pcs.
• Black pepper (peas) - 6-8 pcs.
• Mustard (seeds) - 1 dec. l.
• Citric acid - 1/3 dec. l.

Brine for 1 liter of water:

• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.

Preparation:

1. Put currant leaves, bay leaves, dill umbrellas, tomatoes, carrots on the bottom of a clean and dry jar, and on top we leave a place for sliced ​​pepper, dill umbrellas, and bay leaf.

2. Fill the contents of the jars with boiling water, cover with boiled lids and leave for 30 minutes.

3. After the specified time, pour the water into the pan and prepare the brine. To do this, add salt, sugar and bring to a boil. Before pouring the marinade into the jar, add citric acid, mustard seeds and black pepper to it. We cover with a lid and send to sterilize in a water bath for 10 minutes. Then we take out the jar and roll it up. Turn it upside down, cover and leave to cool completely.

After you are done canning the tomatoes, let the jars stand untouched for 30 days before opening the jar. During this time, the tomatoes will be saturated and enriched with the aromas of spices and herbs. They go well with any potato dish (especially fried potatoes), any pasta dish, pilaf, meat dish, etc.

I wish you great blanks and let me know what you think of the recipes I shared with you today. I'd love to hear about your canning experience.

Pickled tomatoes adorn the table of many nations of the world. Festive feasts are unthinkable without a variety of salted and pickled vegetables, especially tomatoes. Each housewife certainly has a signature dish, and maybe more than one. Often, intimate conversations are conducted in an undertone about how to make cucumbers crispy and what to do to prevent the delicate skin of tomatoes from bursting when poured with boiling water.

With the appearance of the first vegetables, tomatoes, zucchini and cucumbers, the hot season of spins begins in order to warmly remember the summer generosity of nature all winter. Preserving the grown crop is not an easy and time-consuming business. Several simple and original recipes for making pickled tomatoes will greatly simplify your life, allowing you to cook delicious twists without unnecessary hassle.

In order not to have to be disappointed in the result, you should worry about some points in advance, namely:

• only tomato varieties suitable for hot processing should be pickled;
• check the integrity of the tomato shell;
• after washing, the tomatoes must be dried;
• before putting them in a jar, you should make a puncture with a toothpick at the place where the stalk is attached, then the tomatoes will not burst;
• you should pay attention to spices, they will help create a flavoring bouquet.

The summer preparation is best served along with a handful of simple ingredients. The pure, tomato flavor will shine even brighter if pickled tomatoes are lightly flavored with vinegar, aromatic substances and herbs harvested for the winter.

Pickled green tomatoes

Many of the older generation remember from childhood three-liter jars of green tomatoes on store shelves. But always tastier. It is impossible to eat unripe tomatoes without culinary treatment, but after they stand in the marinade under a tightly rolled lid, they will be appreciated at their true worth at the dinner and festive table.

Ingredients:

• medium-sized dense green tomatoes - 1 kg;
• garlic - 2-3 large cloves;
• table vinegar 4% - 2 tablespoons;
• 2 tbsp. tablespoons of salt, sugar and brandy;
• water - 2 glasses;
• peppercorns 0 1 tablespoon;
• red hot pepper - 1/2 tsp;
• dill - 3 branches.

The washed tomatoes are cut into halves and placed tightly in jars. Cloves of garlic and sprigs of herbs are added to the top. The mixture of the remaining ingredients is placed in a large container, filled with water and brought to a boil. Remove from heat, quickly pour cognac into it, pour each container with tomatoes to the eyeballs and carefully roll it up.

Simple and tasty

The classic pickling recipe is within the power of beginners who have recently come to the kitchen. He is loved and remembered for its simplicity and great taste by experienced chefs. Small strong tomatoes look great in a jar, beckoning with the promise of a taste familiar from childhood. For a successful spin, you only need tomatoes, spices, a little patience and step by step following the instructions.

• tomatoes about 1-1.2 kg;
• 2 cups apple cider vinegar and 2 cups water
• 1/4 cup salt and sugar;
• 1/2 tsp each mustard seeds and red hot pepper;
• floor - heads of garlic, peeled;
• Dill;
• lemon zest.

This recipe differs in that the tomatoes are poured with a marinade cooled to 30 degrees. First you need to prepare a filling of salt, sugar, zest, water and vinegar. At this time, tomatoes are being prepared. Each of their fruits in the region of the stalk is pierced with a sharp toothpick and placed in a jar.

You don't need to stack them too tightly, the rows of tomatoes should be separated by a layer of chopped garlic, dill and mustard seeds. Pepper is added last. The jar is filled with warm marinade, sterilized and rolled up. Without sterilization, a jar of pickled tomatoes can be stored in the refrigerator for a month.

Pickled tomatoes - cherry

More and more often, in summer cottages, long tops of bushes are visible, where small neat tomatoes are singing in bunches. They look magical when pickled, especially when combined with pink, scarlet and golden fruits.

• tomatoes 1 kg;
• 1/2 tsp salt;
• 1/2 cup apple cider vinegar and 1/2 tbsp. table vinegar 4%;
• 2 tbsp. water;
• a head of garlic;
• some dill or a couple of rosemary sprigs.

The marinade is boiled over low heat for 10 minutes. Tomatoes are placed in a jar, you first need to pierce the skin of each of them in two places. Poured, sterilized, rolled up and quietly pickled, turning into a luxurious table decoration.

Granny's traditional pickled tomato recipe

With the addition of aromatic leaves of currant, cherry, tarragon. Horseradish and young oak leaves are added to the composition.

Ingredients:

• tomatoes in the amount of 1.5 kg;
• 2 tbsp. granulated sugar, light wine vinegar, black pepper;
• some greens, parsley or dill are ideal;
• 1 stalk of leeks
• Garlic up to 4 cloves;
• 2 - 3 leaves of lavrushka, in the same quantities thyme, tarragon, sweet cherry and oak are added;
• salt up to 6 tablespoons.

Tomatoes and other ingredients, except for salt and vinegar, are carefully placed in jars, pour boiling water, and let cool. Drain back into the container, add vinegar and the required amount of salt, boil for 7-8 minutes and pour over the jars of tomatoes. Then sterilize and roll up.

Russian style marinade

This recipe is always in use and pickled tomatoes are a joy.

For 2 kg of tomatoes you will need:

• a bunch of greens to your taste;
• a couple of heads of garlic;
• 10 pieces of black pepper;
• 6 glasses of water;
• 1/2 tbsp. table vinegar;
• up to 5-6 tablespoons of salt;
• at least 3 tablespoons of granulated sugar;
• 2 cloves buds;
• optionally add 1 carrot, bell pepper and chili pepper.

Choose ripe but not soft tomatoes. The bottom of the jar is filled with spices, including green fox parsley, celery, and a couple of dill sprigs. Cherry leaves add flavor. Tomatoes are then placed in layers.

Between them you need to put circles of carrots and pepper. Before pouring the tomatoes, the marinade must be boiled. Of course, we produce the workpiece in sterilized containers and roll it up without air access. We turn it over for verification. Pickled tomatoes are strong, spicy with a pleasant taste.

Ripe, juicy tomatoes that have absorbed the smells of vinegar, onions, garlic and fresh herbs will surprise the taster with a delicate pickled aftertaste. This savory canned summer salad goes well with a traditional potato side dish.

Tomatoes with carrot tops

To prepare a pickled snack you will need:

• tomatoes - 3.5 kg;
• 2.5 liters of water;
• 3/4 cup table vinegar
• sugar - 10 tbsp;
• salt - 2, 5 tbsp. l;
• a bunch of tops from a carrot.

In each jar you need to put 5 - 6 branches of tops, add boiling water and stand for 5 - 7 minutes. Pour into a container, add water to a total volume of 2.5 liters and boil. The tomatoes laid out in jars are poured with boiling marinade, rolled up, turned upside down and warmly wrapped for a day. Tomatoes keep well throughout the year.

How to prepare pickled tomatoes for the winter without using sterilization, the culinary specialist will tell you in a video on the YouTube channel:

Apple secret for pickled tomatoes

In the arsenal of a good housewife, there will certainly be several special recipes that will be remembered for a long time with a delicate taste or a surprisingly harmonious combination of several flavors. Adding apples to pickled tomatoes gives them a spicy, subtle flavor.

You will have to stock up on 2.5 kg of tomatoes:

• apples of sweet and sour varieties - 5 - 6 pieces;
• citric acid - 1.5 tsp;
• sugar - 3/4 cup;
• salt - 2 tablespoons with a slide.

In prepared sterilized jars, apples and tomatoes are stacked in layers, which must be poured with boiling water and left for 30 minutes. At this time, the marinade is prepared by boiling water with spices. The water is drained, the jars are filled with marinade and rolled up. After that, they are tipped upside down, wrapped up and left in this position for a day.

Canned pickled tomatoes with apples are easier to prepare using the advice of specialists in winter harvesting:

Compliance with the recipe guarantees excellent taste and preservation of the spins throughout the year. With the accumulation of culinary experience, you can begin independent experiments by adding new spices to the pickling recipe or slightly changing the ratio of the main ingredients.

It has long been noticed that two housewives never get exactly the same dishes. And this is wonderful, otherwise it would be completely uninteresting to go to visit.

Small pickled tomatoes are a very beautiful preparation for the winter. The advantage is that small jars can be used to preserve small tomatoes. Small tomatoes are used to decorate salads and sandwiches. Bell peppers and mustard seeds add flavor to our winter harvest, with a detailed step-by-step recipe you can easily prepare this canning.

TIME: 60 min.

Light

Servings: 6

Ingredients

• small tomatoes - 900 g;
• garlic - 2 cloves;
• bay leaf - 3 pcs.;
• sweet pepper - 1/2 pc.;
• sugar - 2 tbsp. l. (no slide);
• peppercorns - 9 pcs.;
• salt - 1 tbsp. l. (no slide);
• vinegar 9% - 3 tsp;
• mustard seeds - 1.5 tsp;
• parsley to taste.

Servings: 3 half liter cans.

Preparation

Preservation jars should be washed with baking soda. After rinsing the jars with clean water, they must be sterilized. I sterilize over steam, and the lids, which I will use to seal the preservation, boil in water for several minutes.


On each tomato, several punctures should be made with a wooden skewer in the hardest place, near the stalk.


I put peeled and chopped garlic at the bottom of the jar. One large clove of garlic is enough for three half-liter jars.


I wash out the sweet bell pepper, cut it in half, cut it out and discard the seeds.


I put the prepared small tomatoes up to half the jar. I put chopped pieces of sweet pepper, parsley sprigs, bay leaves on the tomatoes.

I bring the tomatoes to the top of the cans. On top of the tomatoes I spread slices of pepper and sprigs of parsley so that a trickle of hot marinade does not fall on the tomatoes when pouring the jars. When you pour boiling water directly onto tomatoes, the skin of the tomatoes may burst. Now I measure out how much water I need for the marinade. I pour clean water into jars of tomatoes, and then pour it into a saucepan. I add 50 ml of water to the pot to the water poured from the tomato jars. Put a saucepan of water on the fire and then bring the water to a boil. Then I pour tomatoes in jars with this boiled hot water, cover the jars with lids. Covering the jars with a towel, leave for 10 minutes with hot water. Then I pour the water from the jars back into the saucepan, add 50 ml of water (for evaporation during boiling), again bring everything to a boil. When the water in the pan boils for a couple of minutes, I pour it back into the jars of tomatoes for 15 minutes. Also, like the first time, I cover the jars with lids and a towel.


For the third pouring, I prepare the marinade. This time, pouring water from jars of tomatoes into a saucepan, add granulated sugar and salt according to the recipe and 50 ml of water to the water.


I pour vinegar into jars at the rate of 2 tbsp. spoons of 9% vinegar for each three-liter jar. Thus, I pour one teaspoon of vinegar into each half-liter jar. Then I pour 1/2 tsp into each jar. mustard seeds.


When the marinade boils for 2-3 minutes, pour the marinade hot into jars of tomatoes, seal it hermetically. I turn the rolled jars of tomatoes over and put them on the necks, wrap them with a blanket for the night.


I store canned small tomatoes closed in this way at normal room temperature.