A simple recipe for preserving tomatoes for the winter. A simple recipe for pickling green tomatoes

Tomatoes of any size and variety can be processed using a meat grinder.

This method allows you to prepare delicious tomato snacks that are not suitable for pickling.

By twisting the tomatoes in a meat grinder, you can cook ketchup, adjika or other preparations. This method allows you to preserve the natural taste and aroma of tomatoes.

Tomatoes through a meat grinder for the winter - the basic principles of cooking

Tomatoes are washed, cut into several pieces and twisted in a meat grinder. You can do this both with the skin, and after removing it. Then the tomato mass is put on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil everything together for a few minutes and pour into jars. The blanks are sterilized, if it is provided for in the recipe.

Garlic, onion, sweet bell pepper or other vegetables can be added to tomatoes ground in a meat grinder.

Recipe 1. Tomatoes through a meat grinder for the winter with pepper

Ingredients

five kilograms of tomatoes;

300 g sweet bell pepper;

300 g carrots;

parsley - a bunch;

salt, bay leaf and peppercorns.

Cooking method

1. Cut the washed tomatoes into large slices and grind in a meat grinder. Transfer the resulting tomato mass to an enameled container and put on low heat.

2. Peel the carrots and grate with small chips. Wash the sweet peppers, cut the tails and clean from the partitions and seeds. Cut them into half rings. Rinse the greens, dry slightly and finely chop with a knife.

3. Half an hour after the tomato boils, put carrots and half rings of sweet pepper into it. Salt, season with bay leaf and black peppercorns. Simmer the tomato over low heat for another quarter of an hour. Then pour it into sterile jars and twist. Turn over the snack jars, cover with a blanket and cool throughout the day.

Recipe 2. Tomatoes through a meat grinder for the winter with garlic

Ingredients

100 g of garlic;

kilogram of ripe tomatoes;

salt, pepper and sugar.

Cooking method

1. Rinse the tomatoes, remove the stalks and cut them into small slices. Grind the tomatoes with a meat grinder. Pour the resulting tomato mass into an enameled container.

2. Disassemble the garlic into slices and peel them. Grate the garlic on a fine grater, or crush with a garlic press. Put the chopped garlic in the tomato, add the bulk ingredients according to the recipe, mix everything well and cover with a lid. Put the tomato mixture on the stove and boil.

3. Pour the boiling tomato into jars and roll up. Cover the inverted preservation with a blanket. Cool for a day, then put in the cellar.

Recipe 3. Tomatoes through a meat grinder for the winter

Ingredients

three kg of tomatoes;

sugar - a little more than half a glass;

table vinegar 9% - 80 ml;

10 cloves;

black pepper - 10 peas;

two cloves of garlic.

Cooking method

1. Wash the soda cans, rinse and sterilize in the oven for half an hour. Boil the lids.

2. Rinse ripe tomatoes, pour over with boiling water and peel. Cut into large slices and twist in a meat grinder. Pour the tomato mass into a thick-walled saucepan and put it on medium heat to cook for half an hour. Remove the foam, reduce the heat and boil for a couple more hours over low heat.

3. Peel the garlic and also grind it in a meat grinder. After the mass has been reduced by half, add garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato boils, and pour into prepared jars. Roll up the appetizer, turn over, cover with an old coat and leave for a day.

Recipe 4. Tomatoes through a meat grinder for the winter with garlic and horseradish

Ingredients

kg of red tomatoes;

root horseradish and garlic - 100 grams each;

two st. l. salt;

granulated sugar - 20 g.

Cooking method

1. Rinse ripened tomatoes, dip in boiling water for a few seconds and remove the skin. Cut them into large pieces. Remove the skin from the horseradish and cut into pieces. Squeeze the peeled garlic through a garlic press.

2. Grind tomatoes and horseradish root in a meat grinder. Transfer the mass of tomato and horseradish to an enameled container, add garlic and dry ingredients here. Mix very well so that the garlic and horseradish are well connected with the tomato.

3. Arrange the seasoning in jars, close with plastic lids and store in the cellar or in the refrigerator.

Recipe 5. Green tomatoes through a meat grinder for the winter

Ingredients

1300 g of green or brown tomatoes;

half a kilogram of onion;

carrot - 400 g;

bell pepper - three pcs.;

chilli;

two apples;

granulated sugar - 60 g;

lean refined oil - 50 ml;

half tsp essences of vinegar.

Cooking method

1. We wash the green tomatoes and cut them into large slices. Grind them in a meat grinder. We transfer them to a saucepan. Peel the onion and cut into quarters. In sweet peppers, we cut out the stalks, clean from partitions and seeds and cut into wide strips. We wash the apples and cut into four parts, cut out the seed boxes. We clean the garlic from the husk.

2. Grind peeled and chopped vegetables in a meat grinder. Squeeze the garlic through a garlic press and finely chop the chili pepper with a knife. We shift everything to the tomato mass. Pour sugar and salt here, pour in the oil. Okay, let's put everything together.

3. We put the saucepan on moderate heat and cook for about forty minutes. We taste, and, if necessary, add spices. Ten minutes before readiness, pour in the essence. Pour the appetizer into sterilized jars and roll up. Cool the preservation by wrapping it in a blanket throughout the day.

Recipe 6. Tomatoes through a meat grinder for the winter with bell pepper

Ingredients

kg of tomatoes;

kg of fleshy bell pepper;

garlic - 5 cloves;

salt and black pepper.

Cooking method

1. Peppers and tomatoes are washed. We clean the inside of the peppers. We cut all the vegetables into fairly large pieces. Grind all the vegetables in a meat grinder. We shift the resulting mixture into an enameled container and put it on fire.

2. We free the garlic from the husk and crush it with a special press. Put the garlic in the mixture of tomatoes and vegetables and boil. We lay out the boiling snack in a glass container and roll it up. We cool the appetizer by covering it with a blanket.

Recipe 7. Tomatoes through a meat grinder for the winter with apples

Ingredients

three kg of ripe tomatoes;

apples - 3 pcs.;

two chili pods;

200 g granulated sugar;

salt - two tbsp. spoons;

150 ml of vinegar 9%;

vegetable oil - 50 ml;

5 g of cloves, black pepper and cumin.

Cooking method

1. Thoroughly wash the tomatoes and cut into large slices. Grind tomatoes in a meat grinder. Pour the resulting tomato mass into a saucepan with thick walls.

2. We peel the apples, remove the core and also grind in a meat grinder with chili peppers. Pour the apple mixture into the tomatoes. We combine apples with tomatoes well and send the pan to the fire. We wait until the mixture boils and twist the fire to a minimum and simmer for an hour and a half, stirring constantly so that the tomato does not burn.

3. Shortly before the end of cooking, add sugar and salt, season with spices and pour in vegetable oil. A couple of minutes before readiness, pour in the vinegar and lay it out in sterilized jars. We turn the preservation upside down and cool, covering with a blanket.

Recipe 8. Tomatoes through a meat grinder for the winter with basil

Ingredients

five kg of fleshy tomatoes;

sugar and salt;

basil (green)

Cooking method

1. We cut the stalks of the washed tomatoes and cut them into small slices. We grind the tomatoes in a meat grinder, and pour the resulting tomato mass into an enameled container.

2. Put it on the fire and cook for 20 minutes from the moment of boiling. Add dry ingredients and mix. Fresh basil greens, rinse and put whole sprigs in a tomato.

3. Pour the boiling tomato mass into jars and roll up. Turned upside down preservation, and cool it under the covers.

Recipe 9. Tomatoes through a meat grinder for the winter in Ukrainian

Ingredients

dense tomatoes - 5 kg;

kilogram of bell pepper;

sour apples - kilogram;

salt - two tbsp. l.;

200 g of sugar;

400 ml sunflower oil;

hot red pepper - 50 g.

Cooking method

1. We wash the tomatoes, cut out the stalks and pour over with boiling water. Peel off the skin and twist in a meat grinder. Cut the apples into quarters and cut out the seed boxes. We rinse the bell peppers, clean the partitions and seeds, cut into long strips. Grind all the vegetables in a meat grinder and put in a tomato.

2. Thoroughly combine the tomato-vegetable mixture, add bulk ingredients and oil. Boil the tomato mass for three hours over low heat. Pour the boiling tomato into sterile jars and roll up. We cool the inverted preservation by wrapping it in a blanket.

Recipe 10. Tomatoes through a meat grinder for the winter "Appetizing"

Ingredients

two kg of fleshy tomatoes;

garlic - 200 g;

four horseradish roots;

dill and parsley - in a bunch;

sweet bell pepper - ten pcs.;

hot pepper - 20 pods;

sugar - 80 g;

salt - 100 g;

vinegar - a glass.

Cooking method

1. Washed tomatoes and cut them into large slices. We cut the tails of sweet and hot peppers and clean the vegetables from the inside. We cut in half. We sort out the greens, rinse and lightly dry. Peel the horseradish and cut into pieces.

2. We twist all the vegetables with a meat grinder, put them in an enameled container and connect everything well. Add dry ingredients, mix again, cover with a lid and leave in a cool place for a couple of days. Pour in the vinegar, and put it in sterile jars. Close with plastic lids and store in a cool place.

Recipe 11. Tomatoes through a meat grinder for the winter with vegetables

Ingredients

ripe tomatoes - five kg;

carrots and bell peppers - kg each;

hot pepper - 10 pcs.;

onion - half a kilogram;

vegetable oil - half a liter;

garlic - five heads;

coarse salt.

Cooking method

1. We wash the tomatoes and cut into several parts. Carrots and onions are peeled and rinsed. spicy and Bell pepper wash and clean inside.

2. Grind tomatoes and other vegetables in a meat grinder and transfer to a thick-walled pan. Add the bulk ingredients to the tomato-vegetable mixture and pour in the oil. We send the pan to the fire and cook over moderate heat for two hours.

3. We lay out the boiling snack in a dry, sterile glass container and roll it up. We cool the preservation upside down, covering it with a blanket.

Recipe 12. Tomatoes through a meat grinder for the winter with plums

Ingredients

two kg of ripe tomatoes;

kg pitted plums;

250 g of onion;

incomplete glass of sugar;

5 g hot red pepper;

two bay leaves;

20 ml 9% vinegar;

100 g of garlic.

Cooking method

1. Wash the plums, cut in half and remove the stone. Washed tomatoes cut into large slices. Finely chop the peeled garlic with a knife. Grind the rest of the vegetables with a meat grinder. We spread it in an enameled container and put it on moderate heat and cook for an hour and a half.

2. 30 minutes before the end of cooking, add bulk ingredients, cloves, garlic and bay leaf. We also spread the garlic here and boil everything together, stirring occasionally so that the appetizer does not burn.

3. We lay out the boiling snack in a glass container, sterilized in advance and roll it up. We leave to cool for a day, turning over and wrapping the jars with a blanket.

  • Slightly spoiled tomatoes can also be used to prepare tomatoes through a meat grinder for the winter, after cutting out all the rotten parts. In this case, the tomatoes must be boiled.
  • Garlic, horseradish and hot pepper act as a preservative, so the more of these vegetables in a snack, the longer term storage.
  • It is better to add spices gradually, as they reveal their taste during cooking, so it is better to periodically taste the dish to determine if there are enough spices, sugar and salt.
  • If carrots are present in the recipe, then the cooking time increases, since an undercooked vegetable can cause spoilage of the snack.

It happens that the harvest exceeds the expectations of summer residents, and it is necessary to have time to process it, while at the same time paying attention to the site. At the same time, the question arises about new recipes for harvesting tomatoes: what else to think of when all the proven methods of canning are already on the shelves in the pantry or in the basement?

Quick tomato recipes for the winter - basic technological principles

Tomato juice or puree, sun-dried or frozen tomatoes, pickled or salted, appetizers, ketchups, sauces, assorted - have you forgotten anything? Tomatoes are versatile vegetables, and their presence on the table, in any season and in any form, has become familiar and mandatory.

In addition to tomatoes with traces of rot or late blight, all fruits are suitable for processing, at any stage of maturity. Therefore, as soon as the fruit ripening season begins, you already need to take care of preparing containers for canning, stock up herbs and roots, fragrant spices to preserve tomatoes directly from the garden, without wasting time on preparatory stage, which occupies most time. Tomatoes themselves do not require much effort when canning, because they contain all the necessary acids that provide them with reliable storage. It is only important to additionally ensure the desired level of sterility.

The entire harvest must be immediately sorted out and sorted according to the degree of maturity: overripe tomatoes are useful for tomato juice, puree, ketchup or paste;

Firm fruits can be preserved whole, on their own, or as part of a platter, in tomato dressing, brine, or marinade. Exotic options for winter preparations are also suitable here - tomatoes in apple juice, with red currants, gooseberries, grapes or cherry plums - depending on which crop has matured in the country by the time of canning.

With the onset of the first light frosts, the last crop of unripe tomatoes is harvested from the site. They can be put in boxes, sprinkled with pine sawdust, and for a long time, as they ripen, at room temperature, enjoy a fresh taste. But if there are too many unripe fruits, then it makes sense to cook a delicious snack from them in a jar - salad or caviar.

In order to preserve the entire crop of tomatoes as much as possible and save time, the only way out is an integrated approach to their harvesting. Each housewife, of course, decides how much to prepare this or that type of tomato stock, based on needs and storage capabilities. But, due to the fact that tomatoes sometimes ripen unevenly, due to weather conditions, depending on the variety of varieties, when starting harvesting, you need to take into account that you will have to cook at the same time according to several recipes.

Too much ripe fruit select, wash, chop, and let them boil, so that then quickly, along with pickled tomatoes or salad, roll juice into jars. This is the fastest tomato recipe for the winter.

When all the tools and fixtures, containers and seasonings are prepared in advance, then a lot can be done in an hour.

How to prepare everything you need? Sterilize jars in advance, be sure to cover with lids and a clean napkin, and before laying vegetables, it is enough to warm them in the oven for several minutes, and then cool if necessary (when laying fresh fruits).

Onions and peppers, carrots and garlic, celery and dill, horseradish and spices are ingredients that can be washed, peeled and cut in advance, placed in separate containers with lids. Ready spices will only need to be laid out in jars according to the recipe. Thus, the whole canning process will be divided into two parts. Prepare spicy roots and containers in the evening, and the next day you won’t have to stand at the stove to exhaustion, until the last tomato. This harvesting method is the simplest and easiest when you need to do a lot.

1. A quick recipe for tomatoes for the winter: sweet pickled "cream"

Ingredients:

Sugar 50 g

Table vinegar 75 ml

Pepper mix (peas)

mustard seeds

Leaves: bay, cherry, black currant

Celery root

Tomatoes of technical ripeness, with dense pulp (cherries, "cream") 1.8 kg per 1 bottle

Cooking technology:

Add spices and spices to taste. Salt, sugar and vinegar for the specified amount of water is the basis of the workpiece, marinade, and you can change their weight only if there is a cool room for storing the workpiece, or the tomatoes will have to be pasteurized for a longer time, which is undesirable.

Place prepared leaves and roots on the bottom of the bottle. Wash whole small and medium tomatoes, pierce with a needle so that the marinade soaks the fruit better and the skin does not crack during heat treatment. Pack the fruit tightly into the bottle. Boil water, add salt and sugar. Pour boiling water over the tomatoes in a jar. Cover the jar with a lid, wrap with a warm cloth. Wait until it cools down.

Drain the water into a saucepan, add the pepper mixture, mustard seeds. Bring the marinade to a boil. Pour the prepared vinegar into the bottle with tomatoes, pour boiling water again and roll up immediately. Turn the bottle upside down and wrap. After cooling, check the quality of the closure and transfer to the pantry.

2. A quick recipe for a salad of tomatoes, peppers and cabbage for the winter

Ingredients:

White cabbage

Salad and hot pepper

Tomatoes

Salt, sugar and table vinegar - to taste

Parsley and dill

Cooking technology:

All salad vegetables are taken in an arbitrary proportion. Wash, peel and chop peppers, cabbage and onions. Rub the carrots on a coarse grater, cut the tomatoes into slices. Mix the salad, season with salt, sugar, vinegar, hot pepper, chopped parsley and dill.

Pack tightly into sterile jars, cover with lids, and pasteurize: 1.0 l - 15 minutes; 0.7 - 0.5 l - 10 minutes. After roll up the jars, turn over, stand until completely cool, check the lids and transfer to storage in the pantry.

This preparation has a secret: it can be served as a salad in winter, or added to borscht, after potatoes - borscht will have a summery taste, as if made from greens just picked from the garden.

3. Quick recipe for the winter - sun-dried tomatoes

Ingredients:

Dill seeds, coriander (ground)

Chili pepper, allspice, black (ground)

Sugar, salt

Medium-sized tomatoes, dense varieties

Cooking technology:

Dried tomatoes are a completely different flavor for many dishes. Be sure to try them out.

The number of ingredients does not matter, be guided by your taste. Spicy additives can also be supplemented or replaced. The main thing is the drying technology, which it is advisable not to violate.

Preheat oven to 120°C. Line a baking sheet with parchment paper, grease with vegetable oil. Cut the washed tomatoes in half, lay on a baking sheet in a single layer, cut side up. Sprinkle the halves with the spice mixture.

Remember that salt draws out the juice, and melted sugar caramelizes the fruits, which provides the necessary qualities for long-term storage. Try to sprinkle each half so that both sugar and salt are sure to get into it.

Place the tray in the oven and close it. Keep the oven closed until the sugar dissolves. After opening slightly to lower the temperature, hold the tomatoes for another five minutes, and turn off the oven, and leave the baking sheet inside until completely cooled. Repeat this operation 2-3 times until the tomatoes are reduced in volume by about half.

After that, pour kitchen salt into a dry container, cover it with parchment, and place tomatoes on top. Store the container in the refrigerator. Salt "cushion" must be changed periodically. Dried tomatoes can also be stored in a jar, treated with sterilized oil, also in the refrigerator.

4. Frozen tomatoes for the winter - a quick recipe for tomato dressing

Vegetable caviar in a jar is, of course, delicious, but to cook caviar from fresh vegetables in winter is a completely different matter. Frozen vegetables retain even their summer flavor. Therefore, for example, sauteed eggplants and tomatoes are a special treat in winter.

One drawback of this method of harvesting vegetables is that it requires capacious freezers. But a couple of packets of frozen vegetables, for special occasions, now any hostess who has a standard two-chamber refrigerator can afford it.

Ingredients:

Tomatoes in the stage of technical ripeness

cling film

Cooking:

In this way, you can freeze any vegetables: zucchini, eggplant, peppers, boiled corn, but keep in mind that you need to cut the food in advance so that they only have to be put in a pot or pan. The second point: after defrosting, juice will flow out of the tomatoes and they will naturally turn into a shapeless mass. Therefore, select the densest ripe fruits with a minimum content of juice and grains. It is better to pre-blanch them and separate the skin, cut into cubes or slices, depending on which dish of them will be cooked in winter.

Spread the film, put tomatoes on it, wrap it. Choose the size of the package based on the volume of the freezer where the vegetables will be stored. They can be frozen in the shape of a rectangular briquette or cylinder to save usable space as much as possible.

Frozen tomatoes add a pleasant flavor to many dishes that include tomatoes.

5. Spicy green tomato salad for the winter - a quick recipe

Ingredients:

green tomatoes

Hot peppers

Seasoning for carrots in Korean

Salad pepper, semi-sharp

Dill, parsley

Cooking method:

For this salad, as for everyone vegetable snacks, the number of ingredients and spices, choose at your discretion. Cut the carrots into thin strips, blanch in boiling water for five minutes, then drain through a colander. Dense green tomatoes cut into slices, combine with carrots, add sugar, vinegar, seasoning and salt to taste. Add chopped pepper, finely chopped dill and parsley leaves. Mix, put in sterile jars. Sterilize jars with a capacity of 0.5-0.8 liters for ten minutes and seal immediately.

6. A quick recipe for tomatoes for the winter with grapes in apple jelly

Ingredients for one bottle (3 l):

Apple juice 1.7 l

Pectin 45 g

Grapes (muscat variety) 500 g

Cherry tomatoes 1.8 - 2.0 kg

Carnation

Sugar 100 g

Cooking method:

For beauty, choose yellow and red small tomatoes. Wash them, make cuts on the skin and dip in boiling water for a couple of minutes, and then transfer to ice water. Remove skin. Sort the grapes, separating the berries from the brushes. Wash too. Put tomatoes and grapes in a jar. Boil Apple juice by dissolving sugar and salt in it. Add spicy spices to the juice, boil for 5-7 minutes, strain. Dissolve pectin in a small amount of juice, pour into the total mass and strain again.

Pour hot juice (95°C) over tomatoes and grapes. Pasteurize the bottle for 15 minutes by immersing in hot water. Pasteurization time - from the beginning of boiling. Screw on the cap, turn the bottle upside down.

The recipe is amazing. Tomatoes have a fresh taste, and the aroma of cinnamon makes them look like a dessert. You can use any spices.

Quick tomato recipes for the winter - useful tips

Doing winter preparations, housewives are worried, thinking that a precisely copied recipe is the basis of reliability in canning. In fact, it is only important to remember the three main conditions that will ensure the safety of the workpiece, even if the recipe was invented on the go.

  • Sterility;
  • Compliance temperature regime during pasteurization;
  • Careful sealing, ensuring tightness.

Believe that neither the amount of acid, sugar and salt, nor the exact, "pharmacy" measurement of the weight of the ingredients affects the safety of winter preparations. Therefore, preserve anything, guided solely by your own taste, adhering to these simple but mandatory rules.

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 it 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 well 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!

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

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

In order to pickle tomatoes for the winter, it is necessary to choose only the highest quality, beautiful, elastic and undamaged fruits. One more important feature is the size of the tomatoes. They should be almost the same.

Delicious pickled cherry tomatoes for the winter

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


Ingredients for three 1.5 liter jars:

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

Marinade for 1.5- liter jar tomatoes:

  • Sugar - 2 tbsp. l.
  • Salt - 0.75 tbsp. l. (without slide)
  • Vinegar 9% - 2 tbsp. l.

Marinade for a 3-liter jar of tomatoes:

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

Cooking:

This recipe uses cherry tomatoes, but you can use any other variety. The main thing is that the sizes of the tomatoes are approximately the same.

1. First of all, wash the jars with baking soda and dry them. At the bottom of each jar we put dill umbrellas, chopped cloves of garlic, onion, cut into half rings, a small piece of chili pepper (without seeds, otherwise the tomatoes will be very bitter), bay leaves, currant leaves, cherries and horseradish, allspice and black.

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


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


3. Now we cut the bell pepper into strips and lay them along each jar in a circle. On top we put one more dill umbrella and a couple of currant leaves.

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


4. Now you need to fill the jars with boiling water. It is necessary to ensure that water gets on the tomatoes, otherwise the jar will burst. We cover the jars with boiled lids and leave it for 10-15 minutes.


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


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



You can also add a pinch of cinnamon if you like. Tomatoes are beautiful, fragrant and very tasty. Enjoy your meal!

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

Such interesting name This preparation is explained simply: the role of “snow” is played by garlic, which gives the tomatoes an absolutely wonderful taste and aroma. They are prepared quickly, because you do not have to spend a lot of time sterilizing. I recommend paying attention to this recipe for all fans of the original tomato blanks.


Ingredients per liter jar:

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

Cooking:

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


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


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

If you live in an apartment and think about how best to prepare tomatoes for the winter: pickle or pickle, pickling is better. Such tomatoes are perfectly stored in the apartment all winter, if left.


Ingredients for a 3 liter jar:

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

Cooking:

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


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


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


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


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


6. Turn the neck down and leave to cool completely. Such tomatoes can be safely stored in the apartment.


Tomatoes "Royal" canned for the winter

From year to year, diligent housewives turn home canning into art, replenishing their cookbooks. I would like to offer you one more good recipe fragrant, tender and sweet tomatoes, which will always come in handy in winter. Their gourmets appreciate and love for their piquant, unusual taste. The ratio of ingredients is indicated for a 3 liter jar.


Ingredients:

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

Cooking:

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


2. In a prepared, sterilized jar at the bottom, place green bell pepper, clove buds, dill, allspice peas and hot pepper rings. We carefully lay the fruits, pour boiling water. Leave the workpiece to cool so that the water becomes warm.


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


Green tomatoes "Lick your fingers" in jars

Canned tomatoes according to this recipe are sweet and sour, crispy and tasty. They are perfect as a separate appetizer or salad with greens with potatoes or meat.

Ingredients:

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

Pickled tomatoes with citric acid

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


Ingredients for a 1.5 liter jar:

  • Tomatoes (Cherry and Yellow Plum)
  • Purple basil - 1 sprig
  • Bay leaf - 1 pc.
  • Allspice (peas) - 2-3 pcs.
  • Carnation (bud) - 2 pcs.
  • Citric acid - 0.5 tsp.
  • Sugar - 2 tbsp. l.
  • Salt - 1 tbsp. l.

Cooking:

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


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


3. After the time has elapsed, drain the water from the can into the pan. Add sugar (2 tablespoons), salt (1 tablespoon without a slide) and citric acid (0.5 tsp). We put the saucepan on the fire, bring to a boil and let it boil for 1-2 minutes so that the spices dissolve. Then pour the marinade into a jar of tomatoes. We cover with a lid and roll it up. We turn the glass container upside down, cover and leave it like that until it cools completely.


Cooking pickled tomatoes with vegetable oil and onions

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


Ingredients:

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

Cooking:

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


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

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


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


4. After 10 minutes, pour the water from the cans into the pan. Bring to a boil and once again pour into jars, leave them for 10 minutes. After the allotted time, pour the water from the cans into the pan, add salt (1 tablespoon) and sugar (two tablespoons), bring to a boil. Remove from heat, pour 1.5 tablespoons of vegetable oil and three tablespoons of vinegar. Mix and pour into jars. Banks are twisted with lids or rolled up.


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

Sweet tomatoes with carrot tops

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

Delicious and quick pickled snack recipe with aspirin

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


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

Cooking:

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


Pickled Tomatoes with Honey and Onions

Highly interesting recipe sweet tomatoes, in which the unusual combination of sweetness and bitterness can be bewildering. But doubt will be dispelled as soon as you eat them for the first time and in the next harvesting season you will definitely return to this peculiar recipe.


Ingredients for three jars of 0.5 liters:

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

For 1 liter of brine:

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

Cooking process:

Before you start harvesting, make sure that the tomatoes are at room temperature. If you keep them cold, they will burst.

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


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



2. Drain the water from the cans into the pan and add salt to it. Put on fire and bring to a boil. As soon as the solution boils, add honey, vinegar to it and mix. Fill them with prepared tomatoes in a jar. We close the jars tightly or roll them up with a key, turn them upside down, cover and leave it like that until it cools completely.


for storage canned tomato A refrigerator or a cool cellar will do.

Pickling tomatoes for the winter with mustard seeds

Tomatoes according to this recipe are very tasty with a piquant flavor that mustard gives. It can be served as a separate appetizer or as an addition to the second course.


Ingredients for a 3 liter jar:

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

Brine for 1 liter of water:

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

Cooking:

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


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


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

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

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

Preparations for the winter are not complete without preserving tomatoes. pickled tomatoes in jars - a juicy and tasty snack in winter.

We present to you canned tomato recipes with various spices, bell peppers, dill, grapes, onions, garlic, carrot tops, in tomato juice.

Proven recipes, the most delicious tomatoes for the winter, such salting will be useful to any hostess.

Fragrant and juicy snack for the winter tomatoes with grapes, looks beautiful. We cook tomatoes without sterilization with the addition of vinegar.

Tomatoes, white and red grapes, basil 1 sprig, garlic 2 cloves, onion 1 pc., cloves 2 pcs., salt 1 tbsp. l. without a slide, sugar 1.5 tbsp. l., vinegar 9% 1 tbsp. l.

Recipe

Prepare 1.5 liter jars and lids: wash and sterilize. Wash the tomatoes and grapes. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Peel the onion, cut into half rings, cut the garlic cloves in half. At the bottom of each jar put basil, chopped onion, garlic, cloves.

Put the tomatoes in a jar on spices alternating with grapes. I added red and white grapes at the same time.

Pour boiling water over jars with tomatoes and grapes, cover with lids, leave for 20 minutes.

Pour the brine into a saucepan and bring to a boil. Pour the jars with tomatoes again with brine, leave for 20 minutes.

Pour the brine into a saucepan, add sugar and salt. Stir and bring to a boil.

Pour 1 tbsp into each jar of tomatoes. l. vinegar, then pour boiling brine and roll up the lids. Turn the jars upside down and leave to cool completely. Store in a cool place.

Best suited variety of tomatoes Cream, not overripe fruits. simple recipe delicious tomatoes halves for the winter.

Tomatoes 1.5 kg, dill, parsley, bay leaf, garlic, peppercorns, onion, vegetable oil 2 tbsp. l, vinegar 9% 4-6 tbsp. l.

Pickle for a 3-liter jar: sugar 6 tbsp. l, salt 2 tbsp. l, water 5 glasses 250 g.

Recipe for tomato halves for the winter

Wash the tomatoes, cut each one in half. Prepare jars and lids, wash and sterilize.

At the bottom of the jar, put parsley, dill, onion cut into half rings (half of the onion is enough for a liter jar), bay leaf, 5-7 peppercorns.

Prepare marinade: Add sugar, salt to water and bring to a boil. Remove the marinade from the stove and leave to cool to room temperature. Pour tomatoes with cooled marinade, cover with lids and sterilize.

Sterilize liter jars for 4 minutes, 1.5 liter jars - 5 minutes, 3 liter jars - 7 minutes.

Roll up jars with lids, turn upside down and leave to cool completely.

Pickled tomatoes "Under the snow" with garlic

Delicious pickled tomatoes with a pleasant garlic taste. A simple recipe for cooking tomatoes with garlic for the winter. The brine from the jar is very tasty, so there is nothing left - no tomato, no brine.

Ingredients for a 1.5 liter jar: tomatoes, garlic grated on a medium grater 1 tsp.

Marinade for 1.5 liters of water: sugar 100 g, salt 1 tbsp. l, vinegar 9% 100 ml.

Recipe

Prepare jars and lids, sterilize. Wash the tomatoes, arrange in jars.

Pour boiling water over the tomatoes, cover with lids, leave for 10 minutes. During this time, cook the garlic, grate.

Pour water from cans with tomatoes into a saucepan (measuring the volume for preparing brine), add salt and sugar. Bring the brine to a boil, add vinegar.

Put grated garlic in each jar, and then pour boiling brine. Roll up the jars with metal lids.

Turn the jars upside down, wrap and leave to cool completely.

Tasty and healthy juice from tomatoes for the winter. A very simple recipe for making aromatic tomato juice. Natural juice home cooking. From 1.5 kg of tomatoes, 1 liter of juice will come out when scrolling through a meat grinder with a juice attachment.

Ingredients: tomatoes, salt (for 5 liters of juice) 2 tbsp. l or to taste, ground black pepper (for 5 liters of juice) 1 tsp. or to taste.

Tomato juice recipe

Wash and cut the tomatoes. Squeeze out the juice with a meat grinder with a nozzle for tomato juice, you can squeeze out the juice with a juicer, but the juice output will be less.

Pour the resulting juice into a saucepan, add salt and ground pepper, mix. Put on the stove and bring to a boil, remove the foam that appears. Cook for 10 minutes, reducing the heat to a minimum so that it barely boils, stirring occasionally.

Wash and sterilize jars. Pour the tomato juice into jars and roll up the lids. Turn jars upside down and leave to cool completely.

Tomatoes prepared according to the recipe have a unique taste. Juicy and tasty tomatoes, a great winter snack.

Ingredients for a 3 liter jar: onion 1-2 pcs, tomatoes 1.5-1.7 kg, bay leaf 2 pcs, black peppercorns 7 pcs.

Water 1.5 l, sugar 4.5 tbsp. l, salt 1.5 tbsp. l, citric acid 1.5 tsp.

Recipe for Pickled Tomatoes with Onions and Citric Acid

Wash the tomatoes, remove the stems. Prepare jars and lids, sterilize.

Place a sliced ​​onion in the bottom of each jar. We put the tomatoes in jars. Pour boiling water over and leave for 20 minutes, covered with lids.

Drain water into a saucepan. Add bay leaf, peppercorns to each jar.

Add salt, sugar and bring the brine to a boil in a saucepan.

Take the pan off the stove and add lemon juice. Mix and pour the brine into jars. Roll up the lids, turn upside down, wrap and leave to cool completely.

An unusual and mysterious marinade, you can drink it as a pleasant drink. Quick Recipe cooking tomatoes for the winter. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Ingredients for a 3 liter jar: dill 1 inflorescence, tomatoes 1.5-1.7 kg, bay leaf 2 pcs, black peppercorns 10 pcs, cloves 5 pcs, garlic 1-2 heads.

Marinade for a 3 liter jar: water 1.5 l, sugar 4 tbsp. l, salt 2.5 tbsp. l, vinegar 9% 50 ml, vodka 1 tbsp. l., ground red pepper 0.5 tsp.

Mysterious Marinade Tomato Recipe

Wash jars and lids, sterilize. At the bottom of the jar put dill, garlic, bay leaf.

Wash the tomatoes and arrange in jars. Pour boiling water over jars of tomatoes, cover with lids and leave for 7 minutes. Drain the water from the jars into a saucepan. Add salt, sugar, ground red pepper - bring to a boil.

Add cloves, peppercorns to jars.

Remove the brine from the stove, add vinegar, vodka, mix and pour into jars.

Roll up jars with lids, turn upside down, leave to cool completely.

Pickled tomatoes are the best snack for boiled or fried potatoes. In winter, such delicious tomatoes will surprise your friends and acquaintances.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 1 pc, onion 2 pcs, parsley 5-6 sprigs, sugar 100 g, salt 50 g, vinegar 9% 50 ml, peppercorns 5-6 pcs.

Pickled Tomato Recipe

Prepare jars and lids, wash, sterilize. Sort tomatoes, wash well.

Onion cut into 4-6 pieces. Wash the bell pepper, remove the seeds, cut into 4-5 pieces.

Put onions and parsley at the bottom of the jars. Fill the jar with tomatoes, evenly distribute the strips of pepper in the jar.

Pour boiling water over jars, cover with lids, leave for 20 minutes.

Drain the water into a saucepan, add salt, sugar, bring to a boil.

When the brine boils, add vinegar and remove from the stove. Add peppercorns to the jars, then pour the jars with brine, roll up the lids. Turn jars upside down, wrap and leave to cool completely.

Cucumbers and tomatoes go well together. Juicy tomatoes and crispy cucumbers will please you.

Ingredients for a 3 liter jar: tomatoes, cucumbers, water 1.5 l, sugar 4 tbsp. l, salt 2 tbsp. l., vinegar 9% 25 ml, horseradish leaves 1 pc, dill umbrellas 1 pc, bay leaf 2 pcs, peppercorns 3 pcs, garlic 3 cloves.

Recipe

Wash the tomatoes so that the skin does not burst on the tomatoes, pierce the base of the tomato with a toothpick. Pour cucumbers with water and leave for 30 minutes, then wash and cut off the tips.

Prepare jars and lids, wash and sterilize. Put a horseradish leaf, black peppercorns, dill umbrella, bay leaves on the bottom. Arrange vegetables in jars, add garlic cloves.

Pour boiling water over the jars and cover with lids, leave for 30 minutes.

Drain the water, measuring the amount for brine (ingredients in the recipe for 1.5 liters of water). Add sugar and salt, mix.

Bring to a boil, remove from heat and add vinegar. Fill the jars with vegetables with brine, roll up the lids. Turn the jars upside down, wrap and leave to cool completely.

Fragrant and tasty tomatoes, the addition of sweet pepper will give a special taste. An easy-to-prepare recipe for delicious tomatoes for the winter with bell peppers.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 2 pcs, horseradish leaf, dill twig, garlic 2 cloves, hot pepper 2 cm, vinegar 9% 1 tbsp. l.

Marinade for 1 liter of water: sugar 1 tbsp. l, salt 1.5 tbsp. l.

Recipe for Pickled Tomatoes and Peppers

Prepare lids and jars, wash and sterilize.

Wash tomatoes and spices. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick. Put dill, horseradish, garlic, hot peppers on the bottom of the jars (I used green hot peppers, cleaned them from seeds and cut 2 cm from the pepper into a jar).

Put the tomatoes, bell peppers in jars, pour boiling water over them, cover with lids and leave for 30 minutes.

Drain the water into a saucepan, bring to a boil and again pour the jars with tomatoes for 30 minutes. Drain the water again and when it boils, pour the jars, leave for 30 minutes.

We drain the water, having measured the amount of water, to prepare the brine. Add salt, sugar, bring to a boil.

In banks, add 1 tbsp. l. vinegar and boiling brine. Roll up jars, turn upside down, wrap, leaving to cool completely.

Juicy tomatoes for the winter with bell peppers and carrot leaves. When cooking, along with carrot tops, I add young carrots cut into pieces. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

Ingredients: tomatoes, carrot tops, young carrots, bell peppers.

Marinade: water 4 l, sugar 20 tbsp. l, salt 5 tbsp. l, vinegar 9% 400 ml.

Recipe

Wash lids and jars, sterilize. Wash tomatoes, carrots, carrot leaves. At the bottom of the jar put the tops of carrots, then tomatoes.

Remove seeds from Bulgarian pepper, cut into strips, cut young carrots into strips, add to jars with tomatoes.

Fill jars with boiling water, cover with lids and leave for 10 minutes. Drain the water, bring to a boil and pour the jars again, leave for 10 minutes.

Drain the water into a saucepan, add sugar, salt, bring to a boil. Remove from the stove, add vinegar and pour over the jars, roll up the lids.

Turn jars upside down and leave to cool.

The recipe for pickled tomatoes in tomato juice is very tasty tomatoes, a minimum of spices, a lot of vitamins and useful substances. Tomato juice will not disappear either, a very tasty drink.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg in a jar, tomatoes for juice 2-2.5 kg, salt 4 tbsp. l, sugar 4 tbsp. l, garlic 2 cloves, bay leaf 2 pcs, black peppercorns 5-6 pcs.

Recipe for cooking with sterilization

Wash jars and lids, sterilize. Divide the tomatoes into jars. To prevent the skin from bursting on the tomatoes, pierce the base of the tomato with a toothpick.

For tomato juice, twist the tomatoes through a meat grinder with a juice attachment or using a juicer.

Pour the resulting tomato juice into a saucepan, add salt, sugar, peppercorns, bay leaf, garlic. Bring to a boil and cook for 10 minutes.

Pour jars with tomatoes with boiling tomato juice, cover with lids and sterilize for 20 minutes. Roll up jars with lids, turn upside down and leave to cool completely.

Recipe for cooking without sterilization

Pour boiling water over jars of tomatoes, leave for 10 minutes. Drain the water, bring to a boil and again pour water for 10 minutes, drain the water.

Put the tomato juice on the fire, add spices and pour jars of tomatoes with boiling brine, roll up the lids and turn upside down.

It turns out very tasty tomatoes in their own juice.

The most popular canned tomato recipes. Delicious preparations for the winter!

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