How to spin large tomatoes for the winter. How to close tomatoes for the winter in liter jars

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

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

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

How to cook:

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

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

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

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

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

5. Drain the hot water that was poured over the 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 jars for 10 minutes, three-liter jars for 15 minutes with a quiet boil. Remove disinfected canned food from boiling water and roll them up. It is convenient to get the glass with special tweezers, less likely to get burned.

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

Red tomatoes marinated with mustard for the winter

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

Ingredients (per 2 liter jar):

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

Cooking:

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

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

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

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

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

Sweet tomatoes with vinegar without sterilization in 1 liter jars

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

Ingredients for 3 liter jars:

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

Cooking:

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

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

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

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

5.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 most quick 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!

Top 10 delicious recipes canned tomatoes!

1. TOMATOES "LICK YOUR FINGERS"

Compound

3 kg of tomatoes,

200 g greens

1 head of garlic

100 g onion.

Marinade:

3 liters of water, 2 tablespoons of salt,

9 tablespoons of sugar, 2-3 pcs. bay leaf,

3 pcs. peppercorns, 1 cup 9% vinegar.

Cooking

Tomatoes, wash. Steam the jar, put chopped greens (dill, parsley, cherry leaf), garlic on the bottom, pour 3 tablespoons vegetable oil, then lay the tomatoes, onion rings on them.

Marinade: boil water with salt, sugar, pepper, bay leaf, pour in vinegar. Pour tomatoes with not very hot marinade and sterilize for 15 minutes. Banks roll up.

2. "Drunken Tomatoes."

Compound

For marinade:

For 7 glasses of water - 2 tablespoons of salt,

4 tbsp sugar

3 bay leaves,

2 cloves of garlic

10 black peppercorns,

5 cloves,

1 tbsp 9% vinegar,

A pinch of red pepper, 1 tablespoon of vodka.

Cooking

Wash red and brown medium-sized tomatoes and place in a 3-liter jar. Prepare marinade and pour boiling tomatoes over. Cover with boiled lids and sterilize for 15-20 minutes, then roll up and turn upside down to cool. Banks keep well even at room temperature. Tomatoes are very tasty and pickle too.

3. Kuznetsovski Tomatoes.

In a 3-liter jar, put tomatoes in rows and 1 sweet cut into 6 pieces bell pepper. Do not add any other seasonings. Pour in boiling water. Keep covered until cool for 20 minutes. Then drain the water into a saucepan, add to it (based on one 3-liter jar) 150 g of sugar, 60 g of salt, 2 tablespoons of 9% vinegar.

Bring the solution to a boil, pour into jars to the top. Roll up without sterilizing. Cover with a warm blanket. Leave until cool. Tomatoes harvested in this way are sweet, tasty and store very well.

4. Spicy Tomatoes.

We put red tomatoes in a sterilized 3-liter jar. Without everything!

Pour boiling water and leave until the marinade is prepared.

Preparing the marinade:

For 1.5 liters of water, one tablespoon of salt, 100 g of sand (this will be half a glass). Bring the marinade to a boil. The marinade boils - we drain the water from the jar. On top of the tomatoes, put 1 tablespoon with the top of grated garlic and pour boiling marinade. Vinegar can be poured (1 teaspoon), or you can not pour it. Roll up, cover with a blanket for the night.

5. Cherries are delicious

Wash the tomatoes, sterilize the jars, boil the lids for 5-10 minutes.

At the bottom of the jar (1l) put bay leaf-3-5pcs, black peppercorns 5-6pcs, 5-6pcs, garlic (1 tooth, cut into 4 parts). Bulgarian pepper, optionally chopped. into 4 parts. A sprig of parsley.

Put tomatoes in a jar, pour boiling water for 5 minutes. Then drain the water into a saucepan, boil, add, based on 1.5 liters of water: 2 tablespoons of salt, 5 teaspoons of sugar, 1 tablespoon of vinegar.

Pour tomatoes with marinade, roll up, wrap with a blanket.

6. Mom's tomatoes

In a clean and dry 3-liter jar, put red tomatoes (split each with a fork) and 1 bell pepper, cut into 4-6 slices.

Pour boiling water, let cool for 15-20 minutes.

Then drain the water into the pan, add to it (based on a 3-liter jar):

150gr. sugar (5 tablespoons)

60gr. salt (2 tablespoons)

2 tablespoons 9% vinegar.

Bring the solution to a boil, pour into jars to the top and roll up without sterilizing.

Cover with a warm blanket until completely cool.

7. Tomatoes without vinegar

Based on a 3 liter jar:

5 st. l. sugar with a slide, 2 tbsp. l. salt without a slide, 1 teaspoon of citric acid, peas, cloves, cinnamon pieces.

Pour boiling water, let cool, drain the water. Pour salt, sugar and citric acid into a jar. Pour boiling water again and roll up. Tomatoes are sweetish and not spicy at all. You can't even smell the acid. Very good for those who don't like vinegar. Very unexpected - add cinnamon.

8. One-day tomatoes "Dream"

They are quick, easy, and the results are amazing. Tomatoes are blanched, peeled and placed in a saucepan, then a layer of chopped dill is sprinkled on them and garlic is squeezed out.

Good day, dear friends!
Yesterday I was canning tomatoes. I bought small dense cream. Therefore, I decided to close them in half-liter jars. We love when you can open a jar of tomatoes at a time)))
Any small tomato will work for this recipe. And if you haven’t found any, then you can close larger tomatoes in three-liter jars according to my method. In the list of ingredients, I gave the norm for 4 cans of half a liter (we divide everything by 4), and the amount of sugar and salt is calculated per liter of water. For a three liter jar, I take:
tomato 2 kg.;
pepper 2 pcs.;
parsley 25 g;
garlic 3 teeth;
allspice 5 pcs.;
hot pepper mix 10 pcs.;
carnation 3 pcs.;
basil 3 tsp or a few fresh leaves, so fragrant;
bay leaf 3 pcs.;
water 1.5 liters;
salt 1.5 tbsp. l.;
sugar 2.5 tbsp. l.;
vinegar 1 tbsp. l. to the bank.
Cooking:
My tomatoes, having previously selected only whole and without defects.

I also wash the parsley, I do not cut anything.

I clean the garlic and select small cloves of 3 grams each, divide in half.

My sweet pepper, I divide into parts. Smaller or half - your choice.

Preparing spices.

In sterilized jars I put parsley at the bottom, then dry spices and garlic. Next, I put the tomatoes and peppers in random order. (I put pepper in the voids)

I heat and bring the water to a boil, pour the jars with boiling water and let it stand for about 10 minutes. After that, I pour it back into the pan.

I'm making a marinade. Add salt and sugar, bring to a boil.

While the marinade is heating, I pour vinegar into the jars. 1 teaspoon in a half liter jar, 2 teaspoons in a liter jar or a tablespoon in a three liter jar.

I pour tomatoes with boiling marinade, roll up (close with lids) I turn the jars over and cover with a towel. So until the morning.

Tomatoes are very tasty, sweetish.

Time for preparing: PT01H40M 1h 40m

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, onion rings, sweet pepper.

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

To prepare the marinade for 1 liter of water:

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

Method number 1 without sterilization

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

Again and again everything ripens in the garden. Coping with so many vegetables is quite difficult, because in addition to the house and the garden, many have work. It's hard to find time for processing. But what can you do. The vegetables will not lie for a long time, otherwise they will simply deteriorate and we will throw them out. Therefore, they need to be preserved quickly.

How to do this is quite simple, we will consider today. In addition, I will tell you recipes for different volumes of cans. There can be as many recipes as you want and they all differ from each other. Or somewhere there is more sugar, and in another there is salt. And this is all from the fact that how many people - so many ways.

My family has a few favorites that we make year after year. Recently, we have already done them. For example or just . There were also ways to cork crunches. I think many will appreciate them and, having tried it once, you want to repeat it next year.

Here I have collected recipes that differ from each other. But at the same time, they are united by the fact that they always turn out to be the most delicious. So enough talk, let's get down to business!

This is perhaps the most tasty way blanks. What could be better? After all, you don’t just eat such yummy, but you can say instantly. As tomatoes are eaten, so the juice itself is drunk without a trace. Such a jar can be opened to any table. They are also added to any dish, both ready-made and in the process of cooking. We will do in liter jars.

Ingredients:

Tomatoes of small varieties - 0.5 kg .;
Tomatoes of large varieties - 500 - 600 gr.;
Salt - 0.5 tbsp. l.;
Sugar - 0.5 tbsp. l.;
Carnation - 2 pcs.;
Bay leaf - 1 pc.

Cooking:

1. First of all, we need to make juice from large tomatoes. We wash them and cut them into several pieces. Either twist them in a meat grinder, or use a blender to grind them into tomato puree. Pour into a saucepan and add salt and sugar. Put on the stove and boil for 10 minutes.

For juice, it is best to use overripe tomatoes. So it will have a richer taste.

2. Wash the jars, and pour the lids with boiling water for 5 minutes.

3. Small fruits must be prepared before being placed in a container. Of course, we also wash them thoroughly under running water. In the place of the stalk, we make several punctures with a toothpick or fork. You can also use a knife. This way the tomatoes won't crack. We put them in a jar as tightly as possible, just do not press hard so as not to crack.

It is better to put fruits of the same variety in each jar. After all, they have a peel of the same thickness, which means they will be salted in the same way.

4. Pour boiling water into a jar of tomatoes. We try to get on the fruits, not on the jar. Pour up to the neck and cover with a lid. Let it warm up for 10 minutes.

5. The juice is almost ready, even cooled down a bit. We put spices in it: cloves, peas and bay leaf. Boil again, and at the end of the seasoning we pull it out. But to make it easier, it is better to put them in a rag or gauze bag and tie them up. Boil the brine with it, and later just get it.

6. Drain the water from the container and pour in the already hot tomato juice. Screw on the lid and turn over. We put on a soft bedding and cover with a "fur coat". Leave it like that until they cool down completely.

Such yummy is stored in a cool dark place. It can stand for a whole year, but we do not stay long.

We roll tomatoes with citric acid into a 3 liter jar:

Many opponents of acetic acid. But there is a great alternative - lemonade. With it, preservation is excellent for more than one year and it tastes just fine. Only the recipe will be for a large volume of cans. If you use smaller ones, then, accordingly, the proportions of the products also take less.

Ingredients:

Tomatoes - 2 kg.;
Onion - 1/4 pc.;
Bulgarian pepper - 1 pc.;
Garlic - 2 teeth;
Black peppercorns - 6 pcs.;
Carnation - 2 pcs.;
Cherry leaf - 6 pcs.;
Salt - 1.5 tbsp. l.;
Sugar - 3 tbsp. l.;
Citric acid - 1 tsp;
Water - 1.5 liters.

Cooking:

1. Thoroughly wash the container baking soda or detergent. It is not necessary to sterilize them. It is best to pour boiling water over the lids for 5 minutes. We also rinse vegetables and herbs.

2. At the bottom of the jar, we add part of the onion, but you can also cut the whole one into pieces. We do the same with pepper. I decided not to divide it into parts for beauty. And don't forget the garlic. To grind or not to grind is your business, but it will still give its taste. We throw off the cloves and peppercorns, as well as cherry leaves. If they are not, then replace with bay (3 pieces). Next, lay the tomatoes to the very top.

3. Fill with boiling water and cover the lid. Leave for 5 minutes then pour back into the pot. Add salt, sugar and citric acid there. Boil for a few seconds and immediately pour the brine into the tomatoes. It is better that the marinade flows out a little through the top. We roll up the lid and put it upside down under a warm blanket for 12 hours.

Such a workpiece is stored even at room temperature. It can be a pantry in the apartment or a dark place under the bed.

Chopped cucumbers and tomatoes in a liter jar:

Have you ever tried vegetable platter? Isn't it incredibly delicious? I really love such a preparation that sometimes my daughters and I run into a fight to a jar of such yummy. I am sharing with you a recipe that my wife uses every winter. So feel free to do it and you won't regret it.

Ingredients:

Tomatoes - 2 pcs.;
Cucumbers - 2 pcs.;
Bulgarian pepper - 1 pc.;
Onion - 1 pc.;
Garlic - 1 tooth;
Black peppercorns - 5 pcs.;
Allspice peas - 3 pcs.;
Sugar - 3 tbsp. l.;
Salt - 1 tbsp. l.;
Vinegar 70% - 1 tsp;
Water - 500 ml.

Cooking:

1. Wash and clean all vegetables. We cut them into circles. If very large, then you can slices.

2. We also rinse the jars and pour over the lids with boiling water. We will not sterilize anything, since we will do this with the contents.

3. At the bottom of the container we throw grains of allspice and black. You can also use a mixture. And now we will lay the vegetables in layers: onion, cucumber, tomato, pepper, garlic. Although the layers can be in any order. If the jar is not yet full, then repeat.

Try to take vegetables of different colors, then the assortment will be more colorful.

4. Pour water into the pan and add salt and sugar. Boil for one minute and then pour over the vegetables. Cover the top with a lid and place in a bowl. bigger size. Pour warm or hot water there up to the shoulders of the jar. Bring to a boil and when it boils, we detect 15 minutes. During this time, the contents will be thoroughly sterilized.

5. We take out the flasks with special tongs or an oven mitt. Pour vinegar into it and immediately roll up the lids. We check for leakage. If everything is in order, then we remove them under the blanket.

If it drips from under the cover, then it should be rolled again with a machine, or opened and rolled up again.

This delicious treat doesn't last long. Stored even in the closet, even in the cellar.

How to roll sweet tomatoes for the winter:

We in the family prefer sweet preparations. But we do not refuse the one in which there is less sugar. It's just that tomatoes are very good and the taste is more pronounced when we put more sand. In winter, you open a jar and bite it with potatoes, mmm! The recipe is universal. You can cook in a three-liter jar or in a liter jar, just take 3 of them.

Ingredients:

Tomatoes - 2 kg.;
Salt - 1 tbsp. l.;
Sugar - 8 tbsp. l.;
Bay leaf - 3 pcs.;
Dill umbrella - 1 pc.;
Horseradish leaf - 1 pc.;
Black peppercorns - 1 tsp;
Vinegar 9% - 100 ml;
Water - 1.5 liters.

Cooking:

1. Wash the tomatoes well. In the place of the stalk we make punctures with a toothpick or a knife. Lay out immediately on clean jars to the top.

2. Fill them with boiling water and cover with lids. We leave for 10 - 15 minutes. Then pour the liquid back into the pot.

3. Add salt, sugar, pepper, dill and bay leaves and horseradish. Boil and just before turning off, add vinegar. All the greens can now be pulled out, we no longer need it.

4. Pour the brine into jars. Roll up the lids and turn over. In this position, we clean under the covers until it cools completely.

Recipe for rolling tomato slices:

Someone specifically does not plant small varieties of tomatoes. And there are those who prefer only large ones. You can make an excellent preparation from them. Only in small jars will one or three of them enter. And when you cut it, then all five. In general, it turns out very tasty and they fly away in one, two!

Ingredients for a 1 liter jar:

Tomatoes;
Dill umbrella - 1 pc.;
Garlic - 2 teeth;
Allspice - 5 pcs.;
Cherry leaf - 3 pcs.;
Hot pepper - to taste;
Water - 500 ml;
Salt - 0.5 tbsp. l.;
Sugar - 1.5 tbsp. l.;
Vinegar 70% - 1 tsp

Cooking:

1. Prepare the container in advance. It needs to be washed and dried. we also do with herbs and vegetables.

2. At the bottom of the jar we put a dill umbrella, cherry leaves, garlic, cut into halves, and hot peppers. You can add it at will, as not everyone likes spicy. Then add allspice.

3. Now let's deal with tomatoes. They need to be cut into two or four parts. It depends on how big your tomatoes are. We put them there to the very top.

4. Pour water into the pan and pour sugar and salt into it. Put on fire and boil. Then hot pour into a jar.

5. Put a cloth on the bottom in another pan and put a full jar on it. cover it with a lid. Pour around it warm water to shoulders. We light the fire and bring to a boil. When the liquid begins to boil, we detect 20 minutes.

6. After the lapse of time, we take out the bottle and pour vinegar into it. roll up the lid and put it under the fur coat.

I also want to bring to your attention a video in which the author will talk about how to roll up green tomatoes. After all, always at the end of the summer season, this is usually the end of August or the beginning of September, we clean the garden and pick unripe tomatoes from the bushes. It is impossible to keep warm for a long time, as they begin to rot. Therefore it is simple and convenient way to use the results of our labors in much larger volumes. And throw them out as little as possible.

Well, how do you like the way? I think it deserves our attention. I will definitely make a few jars of green tomatoes on it. And in the winter, taking out this one, we will remember the summer. Also pay attention to all the other recipes that I told you today. After all, they are all quite simple, but delicious! Now I say goodbye to you, see you soon!