Brown tomatoes for the winter - recipes for a gourmet menu. Tomato preparations for the winter: “Golden recipes Brown tomatoes with garlic for the winter recipes

They are frozen, salted fully ripe or still green, whole, halves or pieces, included in numerous winter salads and vegetable caviar, twisted through a meat grinder into tomato paste and distilled into juice. The latter option is loved by both adults and children: it is tasty, satisfying and healthy. Meanwhile, one of the most frequently requested spin categories by women is recipes for tomato slices for the winter. You can cook them in different ways.

The five most commonly used ingredients in recipes are:

Conventionally, this group can be divided into two subsections: twisting tomato slices into jars “without neighborhood”, as well as adding garlic cloves, onion slices, slices of bell pepper and other components that give some distinctive feature to each individual recipe. Housewives fell in love with these preserves for the opportunity to diversify the family menu in the winter months: they go well with any main dishes: pasta, fried or boiled potatoes, cereals. Their presence in the family cellar often helps out if unexpected guests appear on the doorstep.

Tomato twists occupy a special place in every housewife. Tomatoes can be used both as a separate product and as one of the ingredients for numerous salads. But even among the preparations of these vegetables, recipes for brown tomatoes for the winter stand out.

Brown tomato preparations

This type of tomato is great for pickling, canning and stuffing. Also, brown tomatoes can be twisted not only as a whole, but also in slices, and also mixed with cabbage, carrots and other vegetables. The best recipes for brown tomatoes for the winter are collected and presented below.

You can find a large number of options for canning brown tomatoes. The difference between them will be only in the amount of salt, sugar and the composition of spices. Whichever of the recipes for brown tomatoes for the winter in jars you choose, you will always be satisfied with the result. Below are the most popular ways to twist these tomatoes.

Easy Brown Pickled Tomatoes Recipe

We will need the following products:

• Tomatoes - five kilograms.
• Bulgarian pepper - five pieces.
• Dill - one bunch.
• Hot pepper - three pods.
• Vinegar - half a glass.
• Garlic - one hundred and fifty grams.
• Parsley - one bunch.

Marinade:

• Water - two and a half liters.
• Sugar - two hundred and fifty grams.
• Salt - half a glass.
• Vinegar - half a glass.

Cooking process

Wash jars intended for canning well, preferably with baking soda, and then sterilize. Together with the jars, the lids must also be sterilized. If possible, select tomatoes of medium size, not spoiled and hard. First you need to prepare all the ingredients used.

Wash the tomatoes well. Rinse the sweet bell pepper, remove the stem, cut and remove the seeds. Rinse a bunch of parsley and a bunch of dill under running water. Remove only the stalk from the hot pepper and rinse. Separate the garlic from the husk and rinse. Next, sweet bell pepper, dill, garlic, hot pepper and parsley twist through a meat grinder.

Pour half a glass of six percent vinegar into the crushed ingredients and leave for fifty minutes to infuse. After that, you need to take the prepared jars and distribute pickled spices along the bottom, fill the jars tightly with tomatoes from above, and each tomato must be pierced with a fork when laying in the jar.

Cooking marinade

Adhering to the chosen recipe for brown tomatoes for the winter, now you need to prepare the marinade. Pour the required amount of water into the pan, add salt and sugar, stir and place on fire. After boiling, leave on low heat for another ten minutes and pour half a glass of six percent vinegar. As soon as the water boils, the fire must be extinguished. The marinade is ready.

Fill jars with tomatoes with hot marinade and cover with lids. Further, in order to exclude the possibility of swelling of the lids, according to the recipe for pickled brown tomatoes for the winter, the jars must be sterilized. To do this, take a pan of a suitable size, place jars in it and pour hot water over it. Tanks should be two-thirds submerged in water.

Sterilize jars depending on their size. A volume of one liter is sterilized for fifteen to twenty minutes, and three-liter ones already need to be sterilized for thirty-five to forty minutes. Then remove the jars from the pan and immediately roll up the lids. Turn them upside down and carefully wrap them with something warm. After cooling, the jars can be rearranged in a suitable place. Brown tomatoes for the winter (according to the recipe with a photo) are ready. A jar of brown tomatoes opened in winter will be a great addition to main dishes.

Brown tomato salad for the winter

Brown tomato salad is a fairly simple, but very tasty preparation for the winter. Using a recipe for brown tomatoes for the winter without sterilization for cooking, you can save a lot of time and end up with an appetizer that perfectly complements the main dishes on your table.

What ingredients are required:

• Brown tomatoes - two kilograms.
• Carrots - five hundred grams.
• Vegetable oil - half a glass.
• Onion - half a kilo.
• Salt - one tablespoon.
• Gogoshary - five hundred grams.
• Sugar - half a glass.
• Vinegar - one fourth of a glass.

salad preparation

The first step in preparing a brown tomato salad for the winter according to a recipe with a photo is to prepare all the vegetables. Sort brown tomatoes, set aside spoiled and soft ones, rinse the rest and cut the stalks.

Wash the carrots well, using a special knife, peel. Wash the gogoshary and remove the stalk. Peel the onion from the husk and rinse. All vegetables for a salad for the winter from brown tomatoes, the recipe of which we use, are prepared.

Now you can start the process of cutting the ingredients. Cut brown tomatoes into thin slices. Grate carrots on a special grater for Korean carrots. Gogoshary cut into thin strips. Chop the onion into half rings. Put all the chopped ingredients in a saucepan with a thick bottom and pour salt and sugar, pour vegetable oil and vinegar. Mix all vegetables well.

Next, put the pan on the fire and, stirring almost constantly, bring the salad to a boil. After that, be sure to reduce the fire to the smallest and simmer the salad for about thirty minutes under a closed lid, stirring occasionally. While the salad is slowly stewing, you can prepare the jars.

Salad jars should be thoroughly washed with baking soda and hot water, and then sterilized with lids. After thirty minutes, the finished salad is immediately laid out in prepared jars and rolled up with lids. Turn the jars over and cover with a blanket. Let cool during the day.

A brown tomato salad prepared according to this recipe for the winter, which does not require sterilization, will be a tasty and fragrant snack on the winter table. If someone likes it spicier, then you can add black peppercorns or hot peppers to the salad.

Brown tomatoes with garlic

Composition of ingredients:

• Tomatoes - four kilograms.
• Water - six liters.
• Garlic - ten cloves.
• Sugar - six tablespoons.
• Vinegar - two glasses.
• Salt - four tablespoons.
• Bay leaf - four pieces.
• Dry dill.

Cooking tomatoes with garlic

Sort brown tomatoes, remove soft and damaged ones. Rinse well. Then wash the prepared glass jars and sterilize them and the lids. It is desirable to take tomatoes of medium or small sizes. Peel the garlic and cut into large slices. Now you can start preparing the blank.

At the bottom of each jar, place two tablespoons of minced garlic. Place one dry sprig of dill with an umbrella on top. Fill jars tightly with brown tomatoes to the very top. Pour water into a saucepan, add sugar, salt, bay leaf and place on fire. When the liquid boils, pour vinegar into the pan. Boil for a few minutes and immediately, hot, pour into jars filled with tomatoes. Roll up lids.

Cooked according to this recipe, brown tomatoes with garlic do not need to be sterilized for the winter, since garlic and vinegar themselves are good preservatives. Brown tomato blanks are a good option for those who have a sufficient number of unripe tomatoes left in the garden or cottage. And instead of throwing them away, they can be prepared for the winter.

Stuffed brown tomatoes

Stuffed tomatoes are a tasty and aromatic snack. Using the recipe for brown tomatoes stuffed for the winter, you will get a twist in which green herbs are perfectly matched, thanks to which the tomatoes will be fragrant. And garlic and hot pepper will add piquancy and spiciness. Another advantage of this preparation is that tomatoes can be consumed in five to six days.

What is required for minced meat:

• Brown tomatoes - three kilograms.
• Hot red pepper - four pods.
• Cilantro - two bunches.
• Basil - two branches.
• Garlic - two heads.
• Parsley - two bunches.

What you need for brine:

• Water - five liters.
• Vinegar - one glass.
• Sugar - half a glass.
• Salt - one glass.
• Bay leaf.

Let's start cooking

First you need to wash the cans well in hot water with baking soda and sterilize them and the lids. Next, you need to select the tomatoes. They should be firm, with a whole peel. Wash the tomatoes and drain off the water. Now you can start cooking minced meat for tomatoes. Peel the garlic and finely chop with a knife. Remove stems and seeds from hot pepper pods. Then cut into small pieces. Wash the basil, cilantro and parsley thoroughly under the tap, shake off the water and chop very finely. Mix all the minced ingredients for minced meat well to get a homogeneous mixture.

Let's start stuffing

Now you can start stuffing the tomatoes. To do this, it is necessary to make a cruciform cut on the tomatoes, but not completely. Divide them into four halves. Place the cooked fragrant and spicy minced meat in the center of each tomato. Gently arrange the stuffed brown tomatoes in prepared jars with the cut up so that the minced meat remains inside and does not fall out.

Then you can start preparing the marinade. You need to take a saucepan, pour water into it and pour one glass of salt, half a glass of sugar and put a bay leaf for flavor. Mix well and put on fire. From the moment of boiling, let the marinade boil for about five minutes and, without removing it from the heat, pour in a glass of vinegar. Boil for a couple more minutes and remove from heat. Pour the finished hot marinade immediately into jars filled with stuffed brown tomatoes and cover with lids.

It remains to sterilize the jars. It is necessary to prepare a large saucepan and put the filled cans into it, pour hot water into the saucepan so that the containers are two-thirds submerged. Put on fire and, after boiling, sterilize liter jars for fifteen to twenty minutes, and three-liter jars for twenty-five to thirty minutes. Then take the jars out of the pan and screw on the lids. Brown tomatoes prepared according to the recipe are ready for the winter. They should be covered with a blanket and left for a day.

1. Spicy tomatoes

- tomatoes;
- Bay leaf;
- hot red pepper
- garlic,
- dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
pickle recipe

2. For 1.5 liters. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices there (dill, cloves, peppercorns, mustard seeds and horseradish root). We boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we put chopped greens of horseradish leaves, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then we put the washed, peeled tomatoes there and pour the marinade, heated to a boil, cover with lids and put in a sterilization pan: half-liter and liter jars - for 10-15 minutes, 3-liter - for 20 minutes.
5. After sterilization, we cork the jars, turn them over and wrap them with a blanket for a couple of hours

2. Homemade marinated tomatoes with citric acid.

- tomatoes (preferably not large),
marinade (based on a 3-liter jar):
- 1.3 liters of water
- 30 g salt
- 120 g sugar
- 2 teaspoons of citric acid powder.
pickle recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should not be mixed either.
2. We lay out the tomatoes in washed jars, add greens (a little, only to give a light aroma, it is better for a change to add greens of the same type to different jars - dill in one, parsley in the other, celery in the third).
3. Fill with boiling water and cover with clean lids.
4. While the tomatoes are being sterilized, boil the brine from water, salt, sugar, citric acid. As soon as the brine boils, we drain the water from the jars, pour the brine, roll it up, then turn the jars over and wrap them with a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all “poisonous”, as with vinegar.

3. Donetsk pickled tomatoes

Filling: for 1 liter of water - 60 g of sugar, 60 g of salt, garlic, hot and sweet pepper, bay leaf, 1 tablespoon of 9% vinegar.
Place prepared brown fruits in jars along with spices.
Pour boiling filling three times, holding for 10 minutes. Add vinegar for the last time and seal.

4. Spicy tomatoes

How to pickle tomatoes
For a three-liter jar: 50 g of horseradish root, 2-3 garlic cloves, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves .
Put brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour in boiling water and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour the boiling filling up to the very edge.
Roll up the jar hermetically, wrap it in paper and in a blanket, turn it upside down and leave for a day.

5. Tomatoes with onions in jelly sterilized

Cut the tomatoes into quarters, slice the onion and cut into rings. Put in a three-liter jar, alternating tomatoes and onion rings.
Prepare marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Boil the marinade, strain it and pour into jars over the stacked tomatoes and onions. Then pour jelly into each jar.
Jelly: Add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into jars. Sterilize jars for 10 minutes.

6. Sliced ​​Tomatoes with Onions and Garlic

Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled garlic cloves. Marinade boils for two minutes. We add 1 tbsp. a spoonful of 9% vinegar and immediately fill them with tomatoes and onions. Pickled tomatoes are ready the next day. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a blank for the winter.

7. Fruit and vegetable platter in marinade

It's even tastier. The basis of the recipe is "Tomatoes, sliced ​​​​in circles, with onions and garlic." In a jar, in addition to chopped tomatoes, onions and garlic, we beautifully put any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, sorted into inflorescences. We also stack fruits cut into circles: plums, kiwi, cherries, grapes, raspberries and so on.
Marinade is the same. Aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, fragrant, beautiful, festive.

8. Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, arrange in jars. It is better to store in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and adjika will turn out thick. It keeps very well.
how to cook adjika

9. Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Divide into small jars. Store in a cool place.

10. Tomatoes in apple juice

Pour tomatoes with boiling apple juice (for 1 liter of juice, 1 tablespoon of salt). Do not add spices. Sterilize 7 minutes. Roll up. Store in a cool place.

11. Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: in a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.

12. Tomatoes with cinnamon (can be stored even under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.

13. Orange miracle

1.5 kg of red tomatoes, chopped;
Twist 1 kg of carrots in a meat grinder;
add to this 100 g of sugar;
1 tbsp salt;
1 glass of sunflower oil - simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from fire. When cool, put into jars and roll up.

14. Recipe for cooking and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of mature tomatoes, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Cooking minced vegetables. Peel the parsley and carrots, finely chop and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stalk and cut out the core with a teaspoon. Mix the stewed roots and fried onions with finely chopped parsley and heat to a temperature of about 70 ° C.
4. Fill the prepared tomatoes with hot minced meat, put them tightly in jars and pour over the previously prepared hot sauce.
5. Top with boiled (in a water bath) for 5-7 minutes and cooled to a temperature of 70 ° C vegetable oil (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter - 75 minutes.
7. Tighten the jars, turn the lid down and let it stand for a day.

15. Recipe for cooking and preserving tomatoes in their own juice.

Ingredients:

3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
canning recipe
1. Wash small-fruited tomatoes, chop in several places with a pointed stick and place them tightly in jars on their shoulders.
2. Cut large tomatoes and heat them in an enamel saucepan under the lid, without boiling.
3. Wipe the hot mass through a rare sieve, dissolve salt and sugar in it and pour the mass of tomatoes in jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 ° C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (you can dilute it with boiled water), and prepare a salad, sauce, soup from the fruits.

16. Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Pouring: for 1 liter of water - 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, better varieties "Lady's fingers".
2. Arrange in banks.
3. Wash and chop the greens, cut the red pepper into several narrow strips, garlic cloves into 3-4 parts each.
4. Seasonings and spices put in jars on top of the tomatoes.
5. Fill with hot fill.
6. Sterilize: half-liter jars - 5 minutes, liter - 10-12 minutes. Roll up.

17. Tomatoes peeled in their own juice

Ingredients: 3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
1. Cut ripe but intact tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, salt (for 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel chilled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over.
5. Cover the jars with lids, put in a pot of hot water for sterilization.
6. When the water in the pan boils, take out the half-liter jars immediately and roll them up, keep the liter jars in boiling water for 4-5 minutes, the three-liter jars for 8-10 minutes and then roll them up.

18. Peeled tomatoes, canned in slices

Filling: for 1 liter of water - 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned food.
1. Dip the fruits for 1-2 minutes in boiling water, cool in cold water and remove the skin.
2. Peeled tomatoes cut into 2-4 parts, put in jars without compacting, and fill with boiling filling.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes. Roll up. Store in a cool place.

19. Peeled tomatoes, canned in slices, in their own juice

Pouring: for 1 liter of tomato juice - 10-30 g of sugar, 5-7 g of salt.
1. Put the prepared tomatoes in jars (see the previous recipe - Peeled tomatoes, canned slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave to cool. After that, put it in a cold pantry, or any other dark, cool place for storage.

20. Tomatoes in applesauce

Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Rinse sour apples, cut into slices, steam in a saucepan with a little water, rub through a sieve, add salt, sugar, ginger. 2. Rinse the tomatoes, chop them several times, put them in jars and pour over the cooked hot applesauce.
3. Pasteurize jars for 25-30 minutes at a temperature of 85-90 ° C, roll up the lids and store in a cool place.

21. Winter tomato salad (no salt)

1. Cut ripe but strong tomatoes into slices.
2. Arrange in sterilized liter jars, shaking lightly to firm the tomatoes (but not too tight).
3. Pour the juice remaining during cutting, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving, salt the salad, add onion, garlic, sour cream or vegetable oil. This salad can also be seasoned with soups.

22. Pickled tomatoes with beets,

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pieces, medium-sized carrots - 1 piece, garlic - 4 cloves, hot pepper - 1/3 pod, greens to taste - 3-4 sprigs. For the marinade: water - 1 liter, salt - 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.

First you need to wash the tomatoes, on each fruit at the stem, make 2 punctures with a fork or a wooden skewer. Put the tomatoes in a bowl, pour boiling water and let stand for about 10 minutes, then drain the water. Wash greens. Without crushing, put together with hot pepper and peeled garlic cloves at the bottom of a sterilized jar.
Peel beets and carrots and cut into thin circles. Put tomatoes in a jar, alternating them with circles of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the bank. When canned food has cooled, store in a dark, cool place.

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23. Stuffed tomatoes - an even more original snack-blank.

To prepare it, you need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes, you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and finely chop. Wash parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, place the prepared filling in it. Place the fruits tightly in a tub or other container. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. Tomatoes should change color to darker and become soft. Move to storage in a cool place.

Spotted hybrid varieties always attract attention. The color of tomatoes affects the taste of the fruit, so some technological nuances need to be introduced into the pickling process. Tomatoes will delight you with their bright spicy taste, and outwardly they will resemble large oval olives. Brown tomatoes are used for decorative serving of festive dishes.
Black and red tomatoes in a spicy marinade for the winter will be appreciated by lovers of bright and rich tastes.

TIME: 1 hour 30 min.

Light

Servings: 10

Ingredients

• tomatoes - 2 kilograms,
• chili pepper - 2 pieces,
• garlic - 1 head,
• sweet peas - 1 dessert spoon,
• water - 1 liter,
• salt - 1 tablespoon,
• sugar - 2 tablespoons,
• vinegar 9% - 3 tablespoons,
• currant leaves,
• stems and inflorescences of dill.

Cooking

Black and red tomatoes look unusual: the burgundy surface is randomly covered with black “watercolor” stains. They are characterized by thick flesh and tight skin, so they easily tolerate the "shock temperatures" of pickling. Tomatoes do not crack, remain beautiful and whole. As a rule, in black tomatoes, all fruits are the same size, they look like twin brothers.
Tomatoes are washed, the stalks are torn off. These varieties rarely have spoiled fruits.
A standard set of spices is placed in a sterilized jar, but when pickling, the specifics of the variety must be taken into account. Black-and-red tomatoes seem more insipid and neutral, red-sided "competitors" are ahead of them in taste and aroma. Therefore, you should create a sharp concentrated marinade. Two more chili peppers are put in than with ordinary pickling. The pods are left whole so that the seeds provide the filling with the necessary sharpness. The garlic cloves are cut into rings, half of the sweet peas are crushed. Currant leaves are taken so much that the bottom of the jar is completely closed.


Tomatoes are placed on top of the spices.


The jar is poured with boiling water, left for 15 minutes to warm the tomatoes. The jar should be covered with a sterile lid.