Interesting recipes for tomato preparations. Tomatoes for the winter - quick tomato recipes

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 with a 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 with 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 blank 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 a point under it thin knife or put 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 cans 10 minutes, three-liter - 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.With special nylon cover with holes, drain the water from the jars 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're making a salad out of fresh tomatoes With onions. it 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 also pierce 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. Cut a large fruit 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. Place filled containers in this saucepan, cover them with scalded lids, and pour warm water on 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 up ripe fruit in a glass container to half.

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 left original recipe preparations of 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!

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

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

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

What tomatoes to choose for preservation?

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

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

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

How to preserve pickled tomatoes for the winter

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

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

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

Ingredients

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

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

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

To prepare the marinade for 1 liter of water:

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

Method number 1 without sterilization

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

Method number 2 with sterilization

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

Recipe with aspirin

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

Ingredients for each 3 liter jar:

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

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

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

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

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

More in tomatoes useful properties than harmful. Since they are red in color, they have a positive effect on the blood, enriching its composition and fighting blood clots.

When boiled, they are better absorbed, and they are advised to use fresh, adding vegetable oil and crushed a clove of garlic.

Pickled tomatoes also have useful properties. It turns out that they contain antioxidants that remove harmful substances from the human body. The combination of tomato with meat helps its better absorption.

Rolling a tomato for the winter is now in full swing, so we suggest you pay attention to the following recipes.

Canned tomatoes without vinegar

simple and delicious recipe, which is suitable for people who do not digest vinegar well.

Tomatoes per three-liter jar - 1 kg 700 g;
Sugar per liter of water - 125 g;
Carnation;
Allspice;
Peppercorns;
Fresh tarragon or tarragon;
Rock salt, per liter of water - 25 grams without a slide;
Citric acid - the third part of a teaspoon.

Rinse the jar well, if desired, you can sterilize. At the bottom, put 4 cloves, allspice and black pepper, 3-4 sprigs of tarragon.

Wash the vegetables, dry them and make crosswise punctures with a fork so that the skin does not burst during the heat treatment. Lay freely, up to the shoulders of the can.

At this time, the lid should be sterilized. Put in a bowl, pour hot water and leave for five minutes to sterilize. The collected jar is poured with boiling water, closed with a lid and left for ten or fifteen minutes.

After the specified time, boiling water is poured into the pan and it remains to measure the amount of water to prepare the marinade. It must be remembered that for each liter of water one tablespoon of salt, five tablespoons of sugar and a third of a teaspoon of citric acid are used.

After boiling, the marinade is cooked for another minute and you can pour it into a jar. Fill up to the very top. Roll up with screw caps or with a machine.

Pickled vegetables are turned over, covered with a warm blanket. It remains to wait until it cools down completely. The rolled tomato is stored in a cool place.

It took quite a bit of time, a maximum of half an hour.

Add horseradish - you get a great snack!

In this recipe for rolling tomatoes for the winter, horseradish will also be used along with tomatoes and other ingredients. As a result, tomatoes are obtained with “character”, and everyone who tries them at least once asks for the recipe.

So, for cooking you will need:

Tomatoes, based on 8 liter jars - 5 kg;
A bunch of parsley;
Horseradish - 150 g;
Garlic - 3-4 heads;
Bulgarian pepper - 3 pcs.

It is desirable to take tomatoes with dense pulp and the same size. For convenience, elongated small tomatoes are used in conservation.

Vegetables are cut in half, tails are removed, horseradish should be cut into large rings, seeds should be removed from pepper and everything except tomatoes and parsley (it should be finely chopped), scroll through a meat grinder.

The result is a delicious vegetable porridge. Banks should be washed and sterilized in the oven or in water.

One tablespoon of the vegetable mass is placed at the bottom of each jar, then a layer of tomatoes, folded cut down. From above, again, the vegetable mass, then the tomatoes cut down and do so until the jars are full. The last layer is the vegetable mass, the jars must be filled to the shoulders.

For the marinade you will need:

Water - 2.5 l;
Salt - 100 grams;
Sugar - 200 grams;
Table 9% vinegar - 1 cup.

Salt, sugar are poured into the pan and put on the stove. In the process of cooking, you need to make sure that the salt and sugar dissolve. As soon as the marinade boils, wait another two minutes, then pour in the vinegar, close the lid and remove from heat after a minute.

Pour hot marinade into jars so that they do not burst, and close with pre-sterilized lids. The marinade should be about an inch below the rim of the jar.

It remains only to sterilize the jars. For this, a deep saucepan is prepared, two or three cans are placed in it, everything is poured with boiling water and put on fire. The water level in the pot should be 2 cm below the shoulders of the jars.

After boiling, sterilize for another 5 to 15 minutes, as you are used to. There should not be a violent boil. Fill the jars to the very top with the remaining marinade and roll up.

Store the rolled tomatoes in a cool place, although they are perfectly preserved at room temperature.

Sweet pickled tomatoes

On average, a liter jar accounts for 600 grams of tomato, although a lot depends on the stacking density. As a result, they are very tasty, sweetish. The recipe for rolling sweet tomatoes for the winter is simple and this is its advantage.

Tomatoes - 1.5 to 2 kg;
Salt - 30 grams;
Sugar - 200 g;
Bay leaf - 3 pcs.;
Black peppercorns - 5 pcs.;
Table 9% vinegar - 100 ml.

Tomatoes should be washed, dried and so that the skin does not burst, make two cruciform punctures at the stem with a fork.

In this recipe, it is not necessary to sterilize the jars, the main thing is that they are clean and dry. Pour jars with tomatoes carefully with boiling water and leave in this form for about ten minutes.

Water must be drained and measured. For one or one and a half liters of water, you need 30 g of salt and a glass of sugar (200 g). A saucepan with marinade is placed on the stove, bay leaves, peppercorns are added there, and vinegar is added at the very end.

The marinade is brought to a boil, stirred, two minutes before readiness, vinegar is poured in and the lid is closed.

Jars are poured with marinade and immediately closed with sterilized lids.

Pickled sweet tomatoes for the winter are ready, stored in a cool place, you can also at room temperature.

Juicy and tasty. We offer you an excellent selection of interesting recipes.

Delicious pickled zucchini for the winter is a great snack for the winter table. Take note of a few of ours.

Learn from our how to properly prepare eggplant for the winter, so as not to spoil the wonderful taste of this vegetable.

Recipe for rolling green tomatoes with vodka

The representatives of the stronger sex, having learned that there is vodka in the recipe, always ask for supplements. In fact, this strong drink acts as a preservative, but it still has its own zest.

Tomatoes - 2 kg;
Dill - 2 umbrellas;
Horseradish leaves - 2-3 pieces;
Bay leaf - one piece for each jar;
A pod of red hot pepper - one piece per jar;
Garlic clove - 5 pieces per jar.

For the marinade you will need:

Water - 1.5 liters for three cans;
Coarse salt - 50 g;
Sugar - 125 g;
Table vinegar - 100 ml;
Vodka - 2 tbsp. l.

Rolling green tomatoes with vodka for the winter is easy and simple.

In tomatoes, make cuts next to the stalk and insert the garlic, cut into two halves, into it.

Hot peppers, horseradish leaves, bay leaves, dill and tomatoes are placed at the bottom of each jar.

Pour the vegetables with boiling water, wait ten minutes, drain the water, put on fire, add salt and sugar. As soon as it boils, wait another two minutes and add vinegar with vodka.

The marinade should be poured hot. Stored in a cool place.

Green fruit salad for the winter

This recipe for rolling green tomatoes for the winter will appeal to even the most fastidious housewives, the vegetables are sweet and sour, and they are prepared simply and quickly.

For cooking you will need the following ingredients:

Green tomatoes - 5-6 kg;
Garlic - 2 heads;
Red hot pepper to taste;
Red bell pepper- 4 things.;
Dill - an umbrella for each jar;
Aspirin - 1 tablet for each jar.

For the marinade you will need:

Water - 3 l;
Salt - 1.5 cups for everything;
Sugar - 150 g;
Table vinegar - 1 cup.

At the bottom of each jar is placed on an umbrella of dill, tomatoes cut into 3-4 parts. Finely chop the garlic or pass through a press, grind the Bulgarian and hot peppers in a meat grinder, mix with garlic and distribute evenly among the jars.

An aspirin tablet is placed in jars one at a time.

Prepare the marinade by mixing all the ingredients, put on the stove and bring to a boil. At the end, add vinegar, close the lid and pour into jars after a minute.

Pour the marinade into each jar. Next, with the help of a typewriter, you need to roll up the banks, turn them upside down and wrap them up. You can not sterilize jars of tomatoes for the winter, just hold the lids for five minutes under boiling water.

Some people ask: why is it necessary to turn over and wrap the jars? This is done so that the lid is additionally sterilized. In addition, it will be immediately noticeable whether the bank rolled up well or not.

They wrap jars in order to sterilize not only lids, but also products.

Tomatoes for seaming for the winter are better to choose small ones with an oblong shape. It is more convenient to put them in jars, they are more fleshy, they can better withstand the steep boiling water that is poured into them.

The calorie content of the tomato is low, 20 kcal per 100 g, they are also recommended to eat more for weight loss.

Tomatoes contain calcium, potassium, magnesium, iron and other vital substances for the human body.

Many world cuisines, such as Italian, could not exist without this product. Good luck rolling tomatoes for the winter!

This year, my tomatoes were not ugly. They were baked in the sun, then they cracked, then they rotted. And only one variety is beautiful, dense, one in one. Only small ones, a little more than cherry tomatoes.
So I began to puzzle over how to use it
Found a few recipes on the internet. But maybe someone has a proven recipe for homemade small tomatoes. Share pliiiiz.

small pickled tomatoes

Ingredients:
15 small firm tomatoes,
1.5 liters of water,
4 tbsp. l. Sahara,
2.5 st. l salt,
6 black peppercorns,
5 sheets of blackcurrant,
5 cherry leaves
5 bay leaves,
1 bunch of dill florets,
1 st. l. vinegar,
3 sheets of horseradish
garlic

Cooking:
Rinse the tomatoes thoroughly and dry them on a paper towel. At the bottom of a pre-washed and dried jar, put horseradish leaves, half of all greens and 8 cloves of garlic. Pack the tomatoes in tightly, being careful not to squeeze them. Prepare the marinade. Boil water, add salt, sugar, bay leaf and black peppercorns to it. Pour the tomatoes with the resulting marinade, cover with a sterile lid and let stand for 10 minutes. Then pour the marinade back into the pan and boil again. Pour the marinade over the tomatoes again and add the vinegar. Roll up the jars with sterile lids, turn upside down and put in a dark place for a day.

salting recipe small tomatoes without the use of vinegar, which not only spoils the aroma and taste of tomatoes, but is also harmful to our stomach. In order to stop the fermentation process, alcohol or vodka is used.

1. Select ripe and firm, small tomatoes of two colors - red and yellow. Wash fruits well. Take horseradish and garlic, peel them. Divide the garlic into cloves.

2. Sterilize jars and lids as you normally would. Fill the containers with tomatoes, add horseradish and garlic to each jar.

3. The brine is prepared according to this recipe: 1.5 liters of water you need to take 2 tablespoons of salt, 5 tablespoons of sugar and boil. This amount of brine is enough to pickle about three liter cans of tomatoes.

4. Pour jars of vegetables up to their shoulders with hot brine.

5. Add 1 tablespoon of vodka or 1 dessert spoon of alcohol to each jar.

6. Roll up the jars with metal lids or screw them on.

7. Turn over hot jars and cover with a warm blanket until they cool.

Tomatoes are small, sweet, and ask in the mouth. Jars of canned small tomatoes keep well indoors.

sweet and spicy tomatoes

Not a 3 liter jar:
small ripe tomatoes, 2 onions, 4 cloves of garlic,

3 small sweet peppers

1 hot pepper
fill:
1.5 liters of water, but 2 tbsp. l. 9% vinegar and salt,

4 tbsp. l. Sahara,

3 bay leaves. 7-8 black peppercorns.

Wash and dry all vegetables.
At the bottom of each jar, put the whole pepper, with stalks and seeds, onions, garlic and tomatoes. Pour boiling water over each jar, let stand for 5-7 minutes, drain the water, bring to a boil, add all the ingredients except vinegar, and boil for 5 minutes.
Pour in the vinegar, remove from heat, pour over the tomatoes and roll up.
Cool "under a fur coat" upside down.

Tomatoes in jelly

Tomatoes (about 2 kg), 3 onions, 9 bay leaves, 20 black peppercorns. 3 small heads of garlic, 3 small branches of dill with umbrellas;
for pouring
3.5 + 1 tbsp. water, 2 tbsp. l. with a slide of gelatin. 2 tbsp. with a slide of sugar, 1.5 tbsp. l. without a pile of salt.

1 st. Boil water and cool to room temperature, pour gelatin and leave for an hour to swell. In 3 800-gram carefully washed jars, spread the spices, greens equally and on them - in dense rows of tomatoes. Sterilize the lids. Put the gelatin on the fire and warm it up, stirring all the time and not bringing to a boil until the gelatin dissolves. Strain the resulting solution through a cloth or gauze folded in several layers.
3.5 st. Boil water, salt and sugar.
Pour the gelatin mass into the filling, bring to a boil again and pour over the tomatoes. Cover jars with lids and roll up immediately. Turn over, wrap and let cool.

Subtleties AND NUANCES OF PREPARING TOMATOES

Almost every housewife tries to preserve tomatoes for the winter. This is understandable. What is a table without this appetizing appetizer?
To make the preparation tasty, you need, firstly, medium-sized hard tomatoes, and secondly, high-quality brine. For its preparation, various spices are used, which give the tomatoes an aroma and an unusual taste. The main spice is salt, which determines the duration of storage and the taste of preservation.
Ordinary rock salt, although popular, has its drawbacks: it contains pebbles, dirt, which have a bad effect on the preservation of conservation, in addition, it is contraindicated in hypertensive patients, as it retains fluid in the body, and also does not guarantee tasty and beautiful preparations.
Better to use sea salt. There is no insoluble sediment in it, which allows you to store the workpieces longer. It contains more than 40 micro and macro elements, which, when in contact with tomatoes, help to keep the skin intact and the taste of tomatoes rich.
In addition, with sea salt do not be afraid of oversalting: vegetables will take as much salt as needed, tomatoes will acquire a piquant taste, and pickles and preserves with sea salt will not retain fluid in the body. Delicious preparations for you!

STERILIZATION

It's a way to save food products without significant change in their taste properties and color.
Sterilization of canned food in glass containers, followed by immediate corking with tin lids, is very convenient at home. It provides the necessary tightness and long-term storage of canned products. At home, canned food is sterilized mainly at the boiling point of water.

Vegetable marinades can be sterilized at a water temperature of 85°C. In this case, they need to be kept in the sterilizer 2 or even 3 times longer than if the water temperature were 100 °C.
Sterilization is carried out in a special sterilizer or in a large saucepan, on the bottom of which wooden silt and a metal grate are first placed to avoid cracking the jars during sudden temperature changes.
Water is poured into the pan so much that it covers the shoulders of the jar, i.e., 1.5-2 cm below the top of the neck of the container.
The temperature of the water before immersing the cans ranges from 30-70 °C and depends on the temperature of the canned food - the higher the temperature of the canned food, the higher the temperature of the water in the sterilizer should be.
The sterilizer with the jars placed in it is put on a strong fire, covered with a lid and the water is brought to a boil. Boiling water during sterilization should not be violent [the fire should be reduced enough to just maintain boiling], the sterilization time is counted from the moment boiling begins.
The first stage of sterilization [bringing the water to a boil] should be as short as possible in order to reduce the cooking time of the product and avoid overcooking the canned food. So, the time for heating water to a boil during sterilization of half-liter and liter jars is 1 5 minutes, three-liter jars - 20 minutes.
The duration of the second stage of sterilization depends on the acidity and consistency of the product - liquid products are sterilized for 10-15 minutes, and thick products for 2 hours or more.
Less time is needed to sterilize acidic products, as acidic environment does not promote the development of bacteria.
The size of the container is also important - the larger it is, the longer the sterilization takes,
At the end of sterilization, the jars are carefully removed from the pan with special tongs, immediately rolled up and the tightness of the corking is checked. The sealed jars are placed upside down on a dry towel for air cooling.

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

At first glance, it may seem that pickled tomatoes are some kind of difficult-to-cook dish that an inexperienced hostess cannot handle. But I assure you, everything is simple. 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 tomato varieties.

Most best time for harvesting pickled tomatoes, this is when they are easy to buy 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 both large and small, cream and even cherry tomatoes. Almost any variety of tomato marinates well.

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

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

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

For fragrant pickled tomatoes you will need:

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

Cooking:

1. Prepare the tomatoes, wash them thoroughly. They must be whole, without damaged skin, without green barrels and bottoms. Approximately the same size, but it does not matter.

To marinate the tomatoes better, regardless of the thickness of the skin, take a toothpick and make a few punctures near the stalk itself. These little holes will allow the marinade to seep through.

2. Wash with baking soda banks. Then sterilize them on the stovetop or in the oven. It can also be sterilized in the microwave. Do not forget to sterilize the lids, you can in boiling water. Can't be used in the microwave as they are metal.

Choose the size of the jars yourself, large ones 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 greens thoroughly and arrange them in jars. The proportions of greens in jars are approximately the same. For each liter of jar volume, you get 1-2 parsley branches, 2 cherry leaves, 2 currant leaves, 4-5 peppercorns, 1 bay leaf.

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

4. Place tomatoes in each jar. Make it as tight as possible. Save smaller tomatoes for later to make it easier to fit them into a narrower jar or to fill gaps between large tomatoes.

5. Now we will measure how much marinade is needed 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 a jar of tomatoes. You can just boil the kettle for this. Fill the jars to the very edge, so you get the required amount of marinade.

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

6. Now drain the water from the jars, but not into the sink, but into a separate pan. At the same time, the most The best way to measure the resulting volume of water is to use a measuring jug or a liter empty jar (necessarily 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. Moreover, there will be no shortage. Pickled tomatoes will also turn out to be optimized in terms of economy.

7. In the pan, after measurements, you should get a certain amount of water, 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 it all up and bring to a boil on the stove. As soon as it boils, remove and add vinegar in a proportion of 100 ml per liter of water (this is about 6-7 tablespoons).

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

8. Pour the tomatoes in jars with the finished hot marinade. The liquid should reach the very edge of the jar. Immediately close the lid and roll up. Or screw on if you have screw caps.

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

Pickled sweet tomatoes in jars without greens

Good fleshy plum-shaped tomatoes I like to pickle without greens. There is 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 long known 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 yourself have grown on your site. Prepare jars of the required volume. Everyone likes to use different ones, but most often they are liter or three-liter. It depends on how many people will eat tomatoes and where they will be stored. And of course, purchase or find special canning lids. Rolling thin lids and twisting ones are also suitable for pickled tomatoes. 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).

Cooking:

1. Sterilize the marinating jars thoroughly. Also boil the lids in pots of water. Five minutes of boiling on the stove will be enough.

2. Wash the tomatoes, pierce 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.

Put the tomatoes in jars.

3. Boil water in a kettle and completely pour boiling water over the tomatoes in a jar. Pay attention to how much water was poured out of the kettle. This is easy to determine on the scale of the kettle itself. This way we will know the correct amount of salt and sugar for the amount of water used.

Cover jars with tomatoes and leave for 10-15 minutes.

4. After 10 minutes, carefully drain the water from the jars into the pan. 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). A total of seven and a half tablespoons (table sugar and tea salt) per 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 result.

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

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

If you don’t have a measuring cup at hand, then an ordinary 50-gram vodka shot will help you. You get 2 cups per liter of water.

6. After that, immediately pour the hot marinade into jars for tomatoes. Close the lids immediately, do not allow to cool. Then, turn the jars upside down and wrap them in a blanket. Now they should cool in this form, it can take 12 hours or more. Can be left overnight.

When you turn the jars 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 an appetizer.

Enjoy your meal!

Pickled tomatoes with garlic "In the snow"

This interesting recipe I found it by accident, but immediately became very interested because of the original appearance 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. Much like fluffy snow. And it tasted just 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 looked for and tried pickled tomatoes with carrot tops. For a long time few could boast of having tried such tomatoes with very unusual greens. Everyone is used to the fact that carrot tops are unnecessary “tops” from a tasty and healthy root crop. But few people suspected that vitamins and useful substances there is almost as much in the tops as in the carrot itself. And it gives an unforgettable and incomparable taste. It is because of its richness and originality that no more spices are put in pickled tomatoes with carrot tops. It may seem to some that this is not enough, but believe me, it is not. Tomatoes will turn out 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 sprigs per 1 liter of jar 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.

Cooking:

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

Boil the lids.

2. Pack the tomatoes tightly into the jar. In the process, add sprigs of carrot tops so that they are between the tomatoes and along the walls of the jars. The tops are best taken large from large ripe carrots, it will have a brighter and more pronounced taste. Large branches of haulm can be cut into pieces if you use small jars.

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

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

4. Drain the water from the jars after 15 minutes into the pan and heat again.

Add sugar and salt to the water. Before that, calculate their required number. In the recipe just above, I have already shown a 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. Ready with a very hot marinade, pour the tomatoes in jars to the very top edge. The less air left under the lid, the better the pickled tomatoes will keep and the less chance of bacteria getting in.

7. Screw on or roll up the lids on the tomato jars. Turn over and check if the lid is leaking. There may be irregularities and defects in the covers, from which their tightness is lost.

If the jar is still leaking, then the lid must be replaced immediately. To do this, I usually sterilize one more spare lid than I have jars.

8. Wrap the jars of tomatoes in a thick towel or blanket and leave to cool for a day. After that, they can be put away for storage.

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

This and many other recipes show you how to make delicious jar pickled tomatoes, but it's impossible to cover all the options. Therefore, I share only some of them, which I managed to check on my own experience.

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