Canned cream tomatoes recipe. Small tomatoes for the winter

The generous gifts of autumn - ripe, ripe tomatoes are prepared for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This rich in vitamin C, organic acids, minerals Vegetable crops surpass other gifts of nature in the number of methods of preservation. Let's consider the most delicious recipes preparing tomatoes for the winter and the secrets of their preparation.

Recipes for pickling delicious tomatoes in jars

What types of containers are used to make preservation different, simple, quick, and useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as pickling another valuable vegetable - cucumber. Tomatoes are preserved in enamel tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to variety when preparing vegetables for the winter.

To get delicious preserves, use these secrets:

When preparing tomatoes for the winter, choose fruits collected in dry weather, sort them, laying them out separately according to their degree of ripening.
When canning, do not mix different varieties or tomatoes that differ greatly in size.
For pickling, use medium or small tomatoes, and from large ones, make tomato juice or preserve them in slices.
To prevent tomatoes from cracking, pierce the stems with a wooden stick or toothpick.
You can even harvest fresh green tomatoes; only sick or damaged fruits are not suitable for canning.
Before canning vegetables, wash liter glass jars thoroughly and sterilize them together with their lids for at least a quarter of an hour.
On preparatory stage For any recipe, wash the vegetables thoroughly.
Depending on the recipe, cover the tomatoes either whole or cut into slices.
As preservatives for homemade preparations, use vinegar, aspirin, brine with citric acid, and in rare cases -.

Marinated cherry tomatoes and garlic with vinegar

A delicious treat for the dinner table - small pickled tomatoes with an incomparable aroma and taste. For preparing sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar is used as a preservative. You don’t even need a photo or video to imagine how appetizing pickled cherry tomatoes look. This method of preparing tomatoes helps preserve their appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for preparation (per liter jar):

600 g cherry;
1 PC. pepper (bell pepper);
50 g of greens (dill, parsley);
3 cloves of garlic;
3 peppercorns (allspice);
2 bay leaves.

We prepare the marinade based on 1 liter of water:

25 ml vinegar (table vinegar 9%);
2 tbsp. spoons of spices (sugar, salt).

Process for preparing pickled cherry tomatoes:

Place two cloves of garlic, allspice, and chopped herbs into a sterilized glass container.
The cherry tomatoes, split in the stalk area, should be placed in the jar, starting with the larger fruits. Arrange the fruits in layers with bay leaves and bell peppers to the very top.
Cook the marinade by adding water and spices. Pour into the preserves and leave for a quarter of an hour. Then pour it back into the pan and boil again.
Boil the marinade, pour the vinegar into the jar with the cherry tomatoes, then roll up the lid.
Turn the canned food over, place it on the lid, and cover it with a warm cloth until it cools completely.
Cherries that have been pickled are different sweet and sour taste, and you can try them in just a few weeks.

Cold salted tomatoes without sterilization

Tomatoes are prepared for the winter in a cold way, and in order to preserve the maximum nutrients, the fruits are rolled without sterilization. Cold Ambassador It will require a little free time, but when the time comes to try pickling, you won’t want to tear yourself away from the treat. When pickling tomatoes, keep one important nuance in mind: store the preserved food in a cool place. The recipe (based on a liter jar) requires the following ingredients:

500 g tomatoes;
15 g salt;
2 cloves of garlic;
30 ml vinegar (table vinegar 9%);
500 ml water;
1 tbsp. spoon of sugar;
greens (umbrella dill, celery);
3 peppercorns each (allspice, black);
1 aspirin tablet;
spices (to taste);

Step by step process cold pickling of tomatoes:

Place herbs, peppercorns, garlic, bay leaves, etc. in a prepared glass jar.
Fill the container with whole ripe fruits, placing them tightly against each other.
Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let sit for a couple of minutes and pour brine over the tomatoes.
Crush an aspirin tablet and pour it into the jar on top to prevent the homemade preparation from becoming moldy.
Cover the tomatoes with a nylon lid, place until ready and store in a cool place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for pickling for the winter. If you pick good recipe, in terms of its taste, this option for home canning will be no less appetizing. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, either whole or in slices. A simple version of the recipe involves canning salted green tomatoes by cold pouring. Even tap water is suitable for this.

Ingredients:

0.5 kg of green tomatoes;
1 tbsp. a spoonful of salt (coarsely ground);
500 ml water;
greens (twigs with cherry leaves, dill umbrella, currant leaves);
2 cloves of garlic;
0.5 teaspoon mustard (powder);
horseradish (to taste).

Cooking process:

Dissolve coarse salt in water, stir thoroughly, wait until the impurities settle to the bottom of the container.
Fill a sterilized glass jar to the top with green tomatoes, add brine (no sediment).
Mustard is poured into the homemade preparation last, after which the salting is covered with a lid, leaving it for storage in a cold place.

Canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, and aromatic. Sealing tomatoes in liter jars will only benefit from the implementation of this recipe, especially if you have to can the fruits for the first time. Fans of original homemade preparations will be able to replenish their supplies with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

500-700 g of red, ripe tomatoes;
half a head of onion;
20 ml vinegar (table vinegar 9%);
700 ml water;
30 g sugar;
a pinch of salt;
spices (black peppercorns, cloves, bay leaf) to taste.

Canning process:

Place spices at the bottom of a sterilized glass container.
Place tomatoes tightly on top, adding chopped tomatoes as the jar is filled. onion.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pan with brine from the stove, pour in vinegar.
Pour the resulting marinade over the tomatoes. Sterilize the preservation by first covering it with a lid (no more than a quarter of an hour).
Then roll up the jars, turn them over and place them upside down until they cool completely.

Pickled tomatoes, like barrel tomatoes

During Lent or even as a festive table dish, the table will be decorated pickled tomatoes. The recipe, which will allow you to taste tomatoes straight out of a barrel over time, is easy to master. When choosing a container convenient for fermentation, it is better to store such homemade preparations in a glass jar. If you don’t know how much salt per 1 liter jar of tomatoes, whether you need to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

1 kg of tomatoes (medium size);
3 cloves of garlic;
500 ml water;
1 tbsp. spoon of sugar;
1 bunch of celery;
dill (a bunch or 1 tablespoon of seeds);
25 g salt.

Preparation:

Cut out the stem of the tomatoes. This must be done carefully and shallowly.
Place dill, celery, garlic, tomatoes (with the removed stalk facing up) in a fermentation container.
Prepare the brine by boiling water with spices, let it cool slightly, and pour it into a jar of tomatoes.
The salting process lasts about 3 days until bubbles appear on the surface. If acid pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The next day the tomatoes will be ready.

Tomato salad "Finger lickin' good"

Caring housewives prefer to prepare tomatoes for the winter, even in the form of salads. The unforgettable taste is combined with a special aesthetics, because for this preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared using simple recipe, but preparation will take some time. But the result will please you, and in winter such a salad will be in great demand.

Ingredients:

400-500 g tomatoes;
3 cloves of garlic;
1 onion;
greens (dill, parsley) to taste;
25 ml oil (vegetable);
25 g sugar;
300 ml water;
15 g salt;
2 bay leaves;
40 ml vinegar;
2-3 peppercorns each (black, allspice).

Preparation:

Chop greens, onions, garlic. Place in a sterilized jar, pour in vegetable oil.
Place tomatoes on top. When the jar is full, start preparing the marinade.
Add spices, remaining pepper, and bay leaves to the water, bringing the brine to a boil. Pour in the vinegar at the very end.
Cool the prepared marinade slightly, pour into a glass container, and cover with a lid. Leave to sterilize for about a quarter of an hour, then roll up.
After this, turn the homemade preserves over, let them cool, and store them. Tomato salad for the winter is finger licking ready!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, have mastered the recipe for preparing an assortment of valuable vegetable crops, do not think about this. It’s more convenient to roll tomatoes and cucumbers into large jars, but liter jars are also suitable. When following a recipe, follow several important nuances: take cucumbers and tomatoes in equal proportions; you can roll other vegetables with them, but only as a decoration.

Ingredients:

300 g each of cucumbers, tomatoes (optionally, gherkins and cherry tomatoes);
2 cloves of garlic;
dill (umbrella);
horseradish (root, about 3 cm);
20 g salt;
5 peppercorns (black);
0.5 teaspoon of essence (70%);
25 g sugar;
onions, bell peppers, carrots for decoration.

Step-by-step cooking recipe:

Cut off the ends of the cucumbers, soak in cold water for a couple of hours.
Chop horseradish, carrots, bell peppers, and onions.
Place dill, black peppercorns, garlic on the bottom, tightly place cucumbers, tomatoes, chopped vegetables, horseradish on top in layers to the top.
pour boiling water over it, leave for five minutes, pour the brine into a saucepan and add spices. Boil the marinade and pour it back into the jar.
Add the essence last, roll up with a tight lid, turn over, and leave until completely cool.
Canned assorted tomatoes and cucumbers go well with meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify your homemade preparations for the winter with a recipe for canned chopped tomatoes? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. Option for preparing tomatoes in own juice or tomatoes cut into slices are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Should it be used for canning if there is a desire to salt tomatoes cut into slices rather than whole ones? In different step by step recipes There will be different ways of preparing tomatoes in this form for the winter. Without sterilization, cold method, lightly salted, in glass, wooden, enamel containers or even in a bag - all twisting options are worthy of implementation.

Dimka, my parents went to the dacha... Do you understand what I mean?
- Wow, Lyuba, this is great! They'll bring tomatoes!

Canned tomatoes "Sugar cream"

(Original and quick recipe conservation)

The end of August - September is the ideal time for canning tomatoes. The market is usually at this time big choice varieties. And every housewife chooses the one she likes. Many housewives do not like fleshy tomatoes, and for canning they choose juicy varieties, which are good, I don’t argue, in pickling, as an option for a snack. And not everyone knows that heavy cream is ideal for marinade. I would call this type of pickling salad. The tomatoes turn out plump, taste like sugar, and have a special aroma. They do not “spout” juice when they enter the mouth. Pairs perfectly with meat dishes, refresh winter meals with a summer touch. But for this you need to choose the right tomato variety. Determined by appearance: tomatoes are round, dense, with blunt ends, almost the same diameter along the entire length. I buy at least 10 kg at once, somewhere it turns out 5-7 three-liter cans (depending on the diameter - the larger, the more cans). And it’s not difficult to sort by diameter with such a quantity.

Ingredients for a three-liter jar:
Tomatoes – 1.8 – 2 kg,
Garlic – 3-4 medium cloves,
Sugar - 2 tbsp,
Salt - 1 tbsp,
Black peppercorns – up to ten pcs.,
Vinegar -30 – 50 ml,
Bay leaf – 2-3 pcs.,
Celery leaves and branches - 1-2 stalks,
Dill (inflorescences) - 1-2 stems,
Cilantro seeds – up to 10 pcs.,
Allspice – up to 5 pcs.,
Hot or red pepper (to taste)
Water – up to 2 l

Cooking method:
Select tomatoes, check thoroughly, wash and drain. Rinse the jars and sterilize over boiling steam for 3-4 minutes. Place celery leaves, dill and other spices except garlic on the bottom of the jar. And fill the jar with tomatoes of the same size. Pour boiling water over, let stand for 10-15 minutes and pour this water into a saucepan for secondary boiling. Add salt and sugar to the water. As soon as the water boils again, pour this brine into a jar of tomatoes, and add vinegar and garlic to the jar itself before pouring again. Immediately roll up and wrap in a blanket until completely cool.

Bon appetit and surprise your family and guests with victories in the kitchen more often!

- Interesting Facts about tomatoes instead of an epilogue:

The Aztecs called tomatoes with the strange word "matl". They ate them as early as the eighth century AD.

The French remade "matl" into the more convenient name "tomato".

We use the Italian name for the tomato “tomato”, which in translation sounds like “golden apple”.

You can share your own experience of canning tomatoes for the winter below in the comments!

Good housewives prepare for winter in advance, “rely on supermarkets, but don’t make a mistake yourself” - that’s what they say, and they pickle, salt, and freeze. Tomatoes are one of the first places on the list of winter preparations; these vegetables are good in different types: both independently and in company with other vegetables. This material contains a selection of recipes for marinated tomatoes different ways.

Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe

At the end of the summer season, many housewives close the jars of tomatoes. This activity is not difficult at all. Thanks to a simple canning recipe, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very nice. This appetizer is suitable for serving on any table! The calculation of products is given for one three-liter jar.

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

Tomatoes: 2.5-2.8 kg
Bow: 5-6 rings
Carrots: 7-8 mugs
Bell pepper: 30 g
Carrot tops: 1 sprig
Salt: 1 tbsp. .l.
Sugar: 2.5 tbsp. l.
Allspice: 3-5 peas
Aspirin: 2 tablets
Lemon acid: 2 g
Bay leaf: 3-5 pcs.

Cooking instructions

How to prepare pickled tomatoes for the winter in jars

You can pickle tomatoes in different ways, including using different containers, from liter jars to enamel buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).

Ingredients:

Tomatoes – 2 kg.
Filtered water – 5 tbsp.
Sugar – 2 tbsp. l.
Salt – 1 tbsp. l.
Vinegar essence – 1 tbsp. l. (based on each container).
Hot black pepper, allspice, garlic – 3 pieces each.
Bay leaf, horseradish - 1 leaf each.
Dill – 1 sprig/umbrella.

Algorithm of actions:

Select best tomatoes– dense, ripe, small in size (preferably the same size). Rinse. Pierce each fruit with a toothpick in the area of the stalk. This will help keep the tomatoes intact when pouring water brought to a boil.
Sterilize jars. Place seasonings, spices, garlic on the bottom of each (horseradish leaves, bay leaves, dill, pre-rinse). Peel the garlic; you don’t have to cut it and add whole cloves (if you cut it, the marinade will be more aromatic).
Place the tomatoes almost to the very top.
To boil water. Carefully pour it over the tomatoes. Now stand for 20 minutes.
Drain the water into one large container, add salt and sugar. Boil again.
The second time, now pour the fragrant marinade over the tomatoes. Add a tablespoon of essence to the jars directly under the lid.
Seal with sterilized tin lids. For additional sterilization, wrap in an old blanket until the morning.

You can conduct small experiments by adding strips of sweet pepper, sliced carrots or onion rings to the jars.

Very simple pickling of tomatoes for the winter in liter jars

In the old days, most available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to preserve almost all vitamins and minerals. The simplest recipe for modern pickling tomatoes will require a little time and a small amount of ingredients.

Products:

Tomatoes – 5 kg.
Water – 5 l.
Garlic – 2 cloves per jar.
Bay leaf – 2 pcs.
Allspice – 3-4 pcs.
Horseradish root.
Salt – 1 tbsp.

Algorithm of actions:

The pickling process begins with washing and sterilizing the containers.
Next, you should choose tomatoes, preferably very dense, with thick skin. Rinse.
Peel the garlic and horseradish, cut into pieces.
Place half of the spices on the bottom of the prepared containers, then place the tomatoes, again the spices and again the tomatoes (to the top).
The water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
Pour brine over prepared tomatoes, close nylon covers. Leave the jars in the kitchen for a day to allow the fermentation process to begin.
Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait this time and you can taste it; these salted tomatoes are good with boiled potatoes and mashed potatoes, with meat and fish.

Recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other gifts from the garden. Most often you can find recipes that contain red tomatoes and green cucumbers in one jar. When tomatoes are pickled, acid is released, which gives the pickled vegetables an extraordinary taste.

Ingredients:

Tomatoes – 1 kg.
Cucumbers – 1 kg.
Salt – 2.5 tbsp. l.
Sugar – 2 tbsp. l.
Garlic – 4 cloves.
Dill - greens, umbrellas or seeds.
Vinegar (9%) – 2 tbsp. l.

Algorithm of actions:

Rinse the cucumbers first and trim off the stems. Fill with cold water. Leave for 2 to 4 hours.
Simply rinse the tomatoes and dill. Banks must be sterilized.
In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or with whole cloves) at the bottom.
First, fill the container up to half with cucumbers (experienced housewives place the fruits vertically to save space).
Prick the tomatoes with a toothpick or fork, this will speed up the pickling process. Place on top of the cucumbers.
Pour boiling water over vegetables for 20 minutes.
Pour sugar and salt into the pan, and drain the water from the jars with future seams here. Boil.
Pour and seal with hot lids (pre-sterilized). Turn over and wrap in warm clothes for additional sterilization overnight.
Remove jars of cucumbers/tomatoes that have cooled by morning.

The marinating process will finally be completed in 2 weeks, then you can begin the first tasting. But it’s better to wait until the snow-white winter to treat yourself and your loved ones to a delicious assortment of vegetables.

Delicious tomatoes in jars for the winter with vinegar

In the good old days, grandmothers salted tomatoes; most modern housewives prefer pickling with vinegar. Firstly, the process goes faster, and secondly, vinegar gives the tomatoes a pleasant pungent taste.

Ingredients:

The tomatoes are ripe, dense, small in size - 2 kg.
Hot pepper – 1 pc.
Bell pepper – 1 pc.
Garlic – 2-4 cloves.
Cloves, sweet peas.

Per liter of marinade:

Sugar – 4 tbsp. l.
Salt – 2 tbsp. l.
Classic table vinegar 9% – 2 tbsp. l.

Algorithm of actions:

The marinating process, according to tradition, begins with sterilizing containers and preparing ingredients. It is better to take liter jars: wash, sterilize over steam or put in the oven.
Rinse tomatoes and peppers (hot and bell peppers). Bell pepper remove seeds and stalks.
In each jar put several peas of allspice, 2 cloves, and garlic.
Cut the hot pepper into pieces and place in the bottom of the jars. Also cut the sweet pepper and put it on the bottom.
Now it’s the turn of the tomatoes – just fill the containers to the top with them.
For the first time, pour boiling water over the tomatoes. Leave for half an hour.
Pour the marinade into a separate pan. Add salt and sugar as required. Boil the marinade.
Pour back into the jars with tomatoes. Carefully pour 2 tbsp just under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. The sterilization process will be completely completed overnight. The cooled cans can be hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When pickling tomatoes, they often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade; one of them suggests abandoning all known seasonings and spices, leaving only bell peppers, which, by the way, are also sweet.

Ingredients (calculation – for 3 liter containers):

Tomatoes - approximately 3 kg.
Bell pepper – 3 pcs.
Sugar – 5 tbsp. l.
Salt – 2 tbsp. l.
Vinegar - 2 tbsp. l. for each jar.

Algorithm of actions:

The procedure for marinating is already known - prepare the tomatoes and peppers, that is, rinse them thoroughly. Remove the seeds and tail from the bell pepper.
Sterilize containers. Place peppers cut into pieces at the bottom and tomatoes up to the neck.
Pour boiling water over it. You can relax for 20 minutes or do other things.
Drain the water from the jars, which already smells pleasantly of bell pepper. Add salt. Add sugar. Boil.
Either pour the vinegar into the boiling marinade, or directly into the jars.
Seal the tomatoes with sterilized lids.

To turn it over or not depends on your desire, but you definitely need to wrap it up. In the morning, hide it in the cellar, all you have to do is be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the arrival of cold weather, I really want something very beautiful and useful. The best remedy for the blues - a jar of salad of tomatoes, peppers and cucumbers. The recipe is also good because you can use substandard vegetables.

Ingredients:

Tomatoes – 1 kg.
Cucumbers – 1.5 kg.
Sweet pepper – 0.8 kg.
Onions – 0.5 kg.
Vegetable oil – 120 ml.
Sugar – 3 tbsp. l.
Salt – 3 tbsp. l.
Acetic acid - 1 tsp. for each half-liter container.
Seasoning mixture.
Greenery.

Algorithm of actions:

When preparing vegetables, the housewife (or her reliable assistants) will have to sweat, since the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
Then cut all the vegetables into circles. Wash and chop the greens.
Place the aromatic vegetable mixture in an enamel container of sufficient size. Immediately add salt, sugar, and any spices. Pour in vegetable oil.
Bring the salad to a boil over low heat. Then cook on reduced heat with constant stirring for half an hour.
During this time, prepare the jars (8 pieces, half a liter each) and the lids - sterilize.
While hot, place the salad into jars. Add acetic acid (70%) on top.
Cover with lids, but do not roll up. Sterilize in hot water another 20 minutes.

Now you can seal a tasty, healthy and very beautiful salad, where tomatoes play an important role.

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, except for one thing - too much prep work. It’s much easier to prepare just pickled tomatoes with garlic - healthy, tasty and looks wonderful. The recipe is called “Tomatoes under the snow” because the garlic needs to be grated on a fine grater and sprinkled on top of the vegetables.

Ingredients (for a 1 liter jar):

Tomatoes – 1 kg.
Grated garlic – 1 tbsp. l.
Classic vinegar 9% – 2 tbsp. l.
Sugar – 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
Salt – 2 tbsp. l.

Algorithm of actions:

Tomatoes are prepared using classic technology: select vegetables for pickling that are the same size, ripe, but with thick skin, without damage or dents.
Rinse the tomatoes. Peel the garlic and place under running water. Grate on a fine grater.
Sterilize the jars while they are still hot, arrange the tomatoes, sprinkle with garlic.
Pour boiling water over it for the first time. Pour into a saucepan and prepare a sweet and salty marinade.
Refill and pour vinegar on top.
Seal with lids that have also undergone the sterilization process.

Fast, easy and very beautiful!

How to cook tomatoes in jars for the winter with onions

The good thing about tomatoes is that they are friends with different vegetables, really love the company of garlic or onions. But, if garlic is finely chopped into such a roll and has only one function - a natural flavoring, then the onion acts as a full participant in the culinary process.

Ingredients:

Tomatoes – 5 kg.
Onions (very small) – 1 kg.
Filtered water – 3 l.
Vinegar 9% – 160 ml.
Sugar – 4 tbsp. l.
Salt – 3 tbsp. l.
Dill in umbrellas.
Hot pepper – 1 pod.
Currant and horseradish leaves (optional).

Algorithm of actions:

First prepare the tomatoes and onions, simply wash the first ones and prick them near the stalk. Peel the onions, then rinse.
Wash dill, leaves (if used) and hot pepper as well. Naturally, sterilize the containers.
Throw down the seasonings, currant and horseradish leaves, pieces of hot pepper. Place tomatoes alternating with onions (there should be several times more tomatoes than onions).
Pour boiling water over it. Wait 7 to 15 minutes (optional).
Pour the aromatic water into a saucepan, add salt and sugar to the water. After boiling, pour in vinegar.
Proceed with pouring marinade and sealing.

Tomatoes prepared in this way acquire a sour-spicy taste; onions, on the contrary, become less bitter.

Tomatoes in jars for the winter with cabbage - an original canning recipe

Another good “partner” in tomato seaming is the usual White cabbage. It can be present in any form - cut into large pieces or chopped quite finely.

Ingredients:

Tomatoes – 2 kg.
White cabbage – 1 kg.
Sweet pepper – 1 pc.
Carrots – 2 pcs. (medium in size).
Bay leaf, dill, allspice.
Garlic – 4 cloves.

Marinade:

Water – 1 l.
Sugar – 3 tbsp. l.
Salt – 2 tbsp. l.
Vinegar – 1-2 tbsp. l. (at 9%).

Algorithm of actions:

Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or shred the cabbage (optional), use a grater to chop the carrots. Pepper - pieces. Cut the garlic into thin slices.
According to tradition, containers are sterilized before adding vegetables. Again, according to tradition, place natural flavors at the bottom of the jars - dill, pepper, laurel. Add garlic.
Start arranging vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
Immediately prepare the marinade with salt, sugar and vinegar. Fill jars filled with vegetables. Cover with tin lids.
Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Pickling is one of the most old recipes preparing vegetables for the winter. In the old days, when there was no vinegar and tightly closed jars, it was difficult to preserve vegetables until spring. But even today, along with fashionable pickling, experienced housewives still practice pickling, but no longer in barrels, but in the usual three-liter glass jars.

Ingredients:

Tomatoes – 3 kg.
Dill, horseradish, currants, cherries, parsley (optional and available ingredients).
Garlic.
Salt (the most common, not iodized) – 50 g. per 3 liter jar.

Algorithm of actions:

Conduct a selection of tomatoes; the ideal “cream” varieties are small, with thick skin, and very sweet. Rinse vegetables and herbs. Peel the garlic and rinse it as well.
Sterilize containers. Place some of the herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. On top are again herbs and spices.
Prepare the brine by dissolving 50 g in boiled water (0.5 l.). salt. Pour into a jar. If there is not enough brine, add plain water.
Leave in the room for 3 days to begin the fermentation process. Then move it to the refrigerator or just a cold place. The process will continue for another 2 weeks.

After time has passed, you can start tasting the original Russian snack.

Tomatoes in jars for the winter with mustard

Nowadays, mustard has practically lost its importance, although in previous years it was actively used by housewives. Meanwhile, this good remedy for seaming, which prevents mold from forming in jars. Therefore, home canned food can be stored at room temperature.

Ingredients:

Tomatoes – 2 kg.
Mustard powder – 1 tsp.
Garlic – 4 cloves.
Hot pepper pod – 1 pc.
Allspice peas – 4 pcs.
Laurel – 3 pcs.

Brine:

Water – 1 l.
Regular table salt – 1 tbsp. l.
Sugar – 2 tbsp. l.

Algorithm of actions:

Rinse the containers thoroughly. Wash the tomatoes under running water.
Place seasonings, pepper (can be cut into pieces), and garlic at the bottom of the jar. Next, place small, dense tomatoes (up to the neck).
Pour boiling water over.
After a while, drain the water and prepare the brine.
Pour hot brine over the tomatoes again. Place mustard on top and pour in vinegar.
Seal with a tin lid.

The mustard will make the brine a bit cloudy, but the appetizer will have an excellent taste.

How to prepare tomatoes for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones too, are so afraid of).

How nice it is to open a jar of juicy, fragrant tomatoes in winter, which seem to exude the taste and aroma of summer! Marinated tomatoes are a delicious preserve that can serve as a separate snack or as an addition to various dishes. Canned tomatoes will be appropriate for both everyday and festive table, and the variety of options for their preparation will allow you to constantly surprise your family and friends with new recipes. the site will tell you how to prepare “finger lickin’ good” tomatoes for the winter so that you get delicious preparations and can enjoy the fruits of your labor with gusto.

For pickling, you should choose high-quality vegetables of the same variety and size - small and medium-sized tomatoes will easily fit in a jar, while large and fleshy ones will have to be cut. The tomatoes should be firm and undamaged. To prevent the skin of the fruit from cracking when adding hot marinade, the area where the stalk was removed must be pricked with a toothpick. If you are not a fan of tomato skins, you can first remove them from fresh tomatoes by pouring boiling water over them.

Second important point After choosing vegetables, the cleanliness of the container used is important. Cans and lids for preservation must be thoroughly washed and sterilized. Containers can be sterilized either in the traditional way over steam, or in the oven or microwave.

And the third main component of delicious pickled tomatoes is aromatic herbs and spices. Your pickled tomatoes will perfectly complement black peppercorns, allspice, cloves, dill, parsley, basil, tarragon, currant leaves, cherry leaves, horseradish and many other spicy ingredients. Adding garlic, chili peppers or hot peppers will make your preparations more piquant, and the use of bell peppers, apples, carrots and onions will give the brine a sweetish taste and make the snack more appetizing.

The main preservative when pickling tomatoes is table vinegar, but if you want to make the taste of tomatoes and brine more delicate, you can use less harmful citric acid, adding it in the same proportions. Even children can eat these tomatoes. You can also make the preparations more original if you replace table vinegar with apple, wine or balsamic.

Heat treatment of tomatoes can be carried out in two ways. In the first case, pour boiling water twice or three times, followed by infusion for 10-20 minutes. In the second case, the tomatoes are filled with marinade once and then sterilized. Ready-made preserves should be stored in a cool, dark place at a temperature no higher than 16 degrees.

Finger-licking tomatoes for the winter are a wonderful combination of spicy sweetness and light sourness that makes tomatoes so tasty and appetizing for people of all ages. A little time and patience, and your efforts will certainly be rewarded with compliments and praise from loved ones! Inspired? Then head to the kitchen!

Pickled tomatoes for the winter “You'll lick your fingers”

Ingredients:
For three liter jars:
1.5-1.8 kg of tomatoes,
2 onions,
3 cloves of garlic,
15 black peppercorns,
12 allspice peas,
6 buds of cloves,
6 bay leaves,
3 currant leaves,
3 cherry leaves,
3 dill umbrellas,
3 tablespoons 9% vinegar,
2 tablespoons sugar,
1 tablespoon salt,
1.5 liters of water.

Preparation:
Place currant leaves, cherry leaves, chopped garlic, dill umbrellas, bay leaves, pepper and cloves on the bottom of the jars. Place prepared tomatoes and onion cut into half rings into jars - in layers or together. Pour water into the pan, add sugar and salt, stir and bring to a boil. Add vinegar and pour hot marinade over tomatoes. Cover the jars with lids and sterilize for about 15 minutes, then roll up the lids, turn them upside down and cool, wrapped in a blanket.

Pickled tomatoes “Spicy”

Ingredients:
For a three-liter jar:
2 kg tomatoes,
1 bunch of dill,
1 hot pepper,
9 cloves of garlic,
3 tablespoons salt,
2 tablespoons 9% vinegar,
1.5 liters of water.

Preparation:
Place half of the chopped dill, thinly sliced garlic cloves and hot pepper, seeded and cut into rings, onto the bottom of the jars. Pack the tomatoes tightly into the jars and add the remaining dill. Bring water and salt to a boil, pour in vinegar and pour the resulting marinade over the tomatoes. Cover the jars with lids and let them cool by turning them upside down and wrapping them in a blanket.

Tomatoes, marinated in slices

Ingredients:
For seven liter cans:
2.5 kg of cream tomatoes,
2-3 onions,
1 bunch of parsley,
7 cloves of garlic,
20 black peppercorns,
7 bay leaves,
7 tablespoons vegetable oil,
7 tablespoons sugar,
3 tablespoons salt,
45 ml 9% vinegar,
3 liters of water.

Preparation:
Wash the tomatoes, cut in half or into quarters if the tomatoes are large. Remove the stem from the pulp. Divide the onion, cut into rings, peeled garlic cloves, spices and vegetable oil between sterilized jars. Place tomato pieces into jars, preferably cut side down. Boil water with sugar and salt, then add vinegar and pour the marinade into the jars. Sterilize the jars for 20 minutes, then roll up the lids. Turn the jars upside down, wrap them in a warm blanket and let the preserves cool.

Marinated tomatoes without sterilization

Ingredients:
For one liter jar:
500-600 g tomatoes,
1-2 cloves of garlic,
1 sprig of parsley,
1 sprig of dill,
1 horseradish leaf
1 bay leaf,
1/2 bell pepper,
3 peas of allspice,
2 tablespoons sugar,
1 tablespoon salt,
1 tablespoon 9% vinegar,
500 ml water.

Preparation:
Place horseradish leaves cut into strips, peeled and thinly sliced garlic cloves, bay leaves and allspice at the bottom of sterilized jars. Wash the tomatoes, remove the stems and prick each vegetable with a toothpick. Place the tomatoes in jars, placing sprigs of herbs and chopped bell peppers between them. Boil water and pour it over the tomatoes in the jars. Cover the jars with lids, wrap them in something warm and leave for 15-20 minutes. Pour the water back into the pan, add a little more water as some of it will evaporate, bring to a boil again and pour into jars. Wrap the jars and leave for another 15 minutes. Drain the water into the pan again, add sugar and salt, and bring to a boil. Pour the vinegar directly into the jars. Pour boiling marinade over the tomatoes and close with sterilized lids. Turn the jars upside down, cover with a blanket and leave to cool.

Tomatoes marinated with herbs and garlic

Ingredients:
For ten liter cans:
8-9 kg of tomatoes,
3-4 onions,
2 heads of garlic,
1 bunch of dill,
1 glass of 9% vinegar,
30 tablespoons of vegetable oil,
10 bay leaves,
10 peas of allspice,
1-2 pods of hot pepper,
7 tablespoons sugar,
3 tablespoons salt,
3 liters of water.

Preparation:
Place chopped dill, sliced hot pepper, peeled garlic, bay leaf and allspice on the bottom of sterilized jars. Add 3 tablespoons to each jar vegetable oil. Place the tomatoes in jars, adding onion, cut into rings, on top. Prepare the marinade by boiling water with sugar and salt. Pour in vinegar and fill jars of tomatoes with the resulting marinade. Cover the jars with lids, sterilize for 10-15 minutes, then roll up the lids. Cool the jars by turning them upside down and covering them with a blanket.

Sweet tomatoes marinated with apples and bell peppers

Ingredients:
For one three-liter jar:
2 kg tomatoes,
1-2 firm apples,
1 bell pepper,
1 sprig of parsley,
5 tablespoons of sugar,
1 tablespoon salt,
1 teaspoon 9% vinegar.

Preparation:
Mix prepared tomatoes and sliced apples into sterilized jars. Place bell peppers and herbs cut into pieces between the tomatoes and apples. Pour boiling water over the tomatoes and let stand for 5-10 minutes. Pour the water into a saucepan using a special lid with holes, add sugar, salt and bring to a boil. Pour in vinegar and pour the boiling marinade into jars. Roll up the jars with sterilized lids, turn them over, cover with a blanket and leave to cool.

Try to prepare tomatoes for the winter using our recipes, and you will be infinitely happy with the results! Good luck with your preparations!

Pickled tomatoes are a common treat at the Russian table, especially in winter. During the cold season, you really want to get a piece of the summer that has already passed. Simply open a can of canned tomatoes, which will undoubtedly decorate your table and complement the main dishes. The article describes several simple and complex recipes rolls of sweet, sour and sweet tomatoes - for every taste, which even gourmets will like.

General principles for pickling tomatoes for the winter

Recipes for winter rolls are varied. What housewives don’t put in the marinade: honey, garlic, lemon, pepper, currants, cherries. But still there is certain rules, without observing which you can get a lot of troubles, such as: bursting jars, “flying up” blanks, bitter aftertaste. Let's figure out how to avoid them.

To start sterilize the jars. To do this, wash them with detergent or soda, rinse thoroughly and boil in water. You can just pour boiling water over it. Then the jars should dry completely. Only then start preparing.
Flood hot pickle need in warm jars so that they don't crack.
As for tomatoes, they must be carefully selected, exclude rotten and spoiled tomatoes, tear off the stalks. It is better not to marinate ripe and unripe fruits together. Slightly unripe tomatoes are best suited for pickling.
If you want the tomatoes to be equally saturated with brine, add fruits of the same size and variety in one jar.
Pierce the place where the stalk was. This will help the tomato skin not to burst when in contact with boiling water. To be more sure, you can prick the fruits in several places.
If the recipe uses bay leaf, it’s better not to leave it in the jar. After lying in brine, it begins to taste bitter.

Knowing these subtleties and secrets, you can confidently begin sealing sweet tomatoes for the winter.

Sweet Canned Tomato Recipes

Marinated sweet tomatoes can be prepared in many ways. To add a sweet taste, sugar or honey is usually added to the marinade. Here are several different recipes for canning tomatoes for the winter, among which everyone can choose the most suitable one. Or you can use a couple of recipes and roll up jars for each. So you will choose your favorite one.

Grandma's simple recipe for canned tomatoes

This recipe does not require large quantity ingredients, is easy to prepare. But that doesn't mean that taste qualities tomatoes will suffer in this case. In addition, fruits preserved in this way are stored for a long time.

Ingredients in calculation for 1 liter of water:

tomatoes;
sugar (2 tbsp);
bell pepper;
salt (1 tbsp);
vinegar (1 tbsp).

How to cook: put the tomatoes in jars, add one bell pepper, cut into four parts (don’t forget to remove the seeds from the peppers). Pour hot water over the vegetables and leave for about 20 minutes. Drain the water and cook the marinade (you can directly from the same water): add sugar, salt, vinegar in the indicated proportions. Pour the brine over the vegetables, seal tightly and set aside to cool under a blanket. After a few days, the jars can be opened and stored.

Recipe for pickled tomatoes for the winter with honey

Ingredients:

5 kg of tomatoes;
500 g honey;
garlic;
150 g salt;
seasonings: cloves, allspice;
currant or cherry leaves;
150 g vinegar;
bunch of dill.

Preparation: finely chop the dill, peel the garlic and cut into slices. Place herbs, leaves in a jar, add seasonings and garlic, then fill the container with tomatoes. Prepare the brine: boil 7.5 liters of water, add cloves, honey, vinegar, salt. Cook for 3 minutes. Pour marinade over future preparations and let them stand until cool. Pour the marinade into the pan and boil it again, pour it over the tomatoes again. Seal the jars and after cooling, take them to a cool place.

Royal tomatoes for the winter, sweet recipe

Ingredients:

tomatoes;
carnation;
salt;
vinegar;
hot peppers;
sugar;
dill umbrellas;
allspice peas;
bell pepper;
garlic.

Preparation: put dill, two rings of hot pepper, one quarter of a bell pepper, peppercorns on the bottom of each jar and fill the container with tomatoes. Pour boiling water over the jars and let them sit for about 5 minutes. Drain the cooled liquid, add garlic cloves, salt (1 tbsp), sugar (1 cup), vinegar or acetic acid (1 tbsp) to each jar. Pour boiling water over the contents of the container, roll up and remove until cool.

Sweet and sour tomato recipe for the winter

slightly unripe medium-sized tomatoes;
1 tbsp. l. table salt;
1 tsp. table vinegar;
allspice black peppercorns;
3 tbsp. l. granulated sugar;
3 bay leaves;
dill umbrellas.

How to cook: place an umbrella of dill in liter jars, fill the container with tomatoes. Then prepare the brine. Put salt, bay leaf, sugar into water and boil. Add allspice to taste. Let the brine simmer for 1-2 minutes. Then remove the bay leaves and pour brine over the future preparations. Let the tomatoes sit for 6-8 minutes, then pour the brine back into the pan. After adding vinegar, wait until the brine boils and repeat the procedure. Close the lids of the jars and put them under the blanket. Delicious preparation ready for winter!

Recipe for sweet winter tomatoes with oak leaves

Ingredients per 1 liter of water:

medium sized tomatoes;
dill umbrellas;
oak and currant leaves;
peppercorns;
citric acid (pinch);
sugar (7–8 tbsp.);
table salt (1 tbsp);
garlic cloves (about 1-2 cloves per jar).

How to cook: place leaves, garlic, dill and pepper at the bottom of the jar. Fill the jars with tomatoes, you can put more leaves on top. Pour boiling water into the jars and leave for 5-8 minutes. In the meantime, you can cook the marinade. The volume of marinade is calculated as follows: the volume of container used is divided in half. Boil the required amount of water, add sugar and salt. Drain the water from the tomatoes and refill with brine.

Sweet canned tomatoes with cinnamon

Tomatoes canned according to this recipe will be slightly spicy. And cinnamon will add unusual notes to the taste.

Ingredients for 1 liter of water:

small tomato fruits;
salt (2 tbsp);
granulated sugar(6 tbsp);
nine percent vinegar (1 tbsp.);
parsley;
cinnamon (1 cm);
chili pepper (1 pc.).

Preparation: put parsley sprigs, cinnamon, and chili peppers into jars. Fill the jars with vegetables and add hot water. Leave them for 5 minutes. Throw sugar and salt into boiling water. The marinade should be boiled for 2 minutes. Drain the tomatoes, then pour a spoonful of vinegar into each jar and fill each with hot marinade. Immediately seal the container, turn it over and let cool.

Recipe for sweet marinated tomatoes with honey and onions

Ingredients for 1 liter of water:

plum tomatoes;
onions (1 pc.);
honey (50 g);
salt (30 g);
apple cider vinegar (30 g).

Preparation: a very simple recipe with a minimum of ingredients. Cut the white onion into rings. Fill the jars with tomatoes, sprinkled with onions, to the top. Cook the marinade: add salt, vinegar and granulated sugar to boiling water. Pour the hot marinade over the fruits and roll up the jars of tomatoes.

Canned sweet tomatoes will definitely delight your family at winter dinners. Now you know how to prepare them, and from the many proposed recipes you will definitely choose the one that suits your personal taste.