Pickled tomatoes for the winter are not only an excellent main snack, but also an ingredient that complements the dish. Almost every housewife can find several recipes that differ in a set of spices, spices, aromatic herbs that are added to food containers during canning.
Delicious and sweet pickled tomatoes for the winter in liter jars
The recipe offered to you is the main base for pickling various vegetables. The recipe is simple. Feel free to leave it in your culinary notes.
Cooking time - 1 hour.
Portions - 3 liters.
60 min. Seal
Delicious pickled tomatoes for the winter with grated garlic
Tomatoes prepared according to the recipe offered to you are distinguished by their beautiful appearance compared to others. You will get tomatoes "in the snow." And yes, they taste great. Try it and your loved ones will be pleasantly surprised.
Ingredients:
- Tomatoes - 2 kg.
- Water - 1.5 l.
- Grated garlic - 1 tbsp. l. with a hill.
- Salt - 1 tbsp. l.
- Sugar - 100 g.
- Vinegar 9% - 2 tbsp. l.
Cooking process:
- For pickling, choose ripe and medium-sized tomatoes so that it is convenient to place in a jar.
- Wash the tomatoes well under running water and pat dry with paper towels. Carefully, without damaging the fruits, put them in a pre-sterilized jar (the number of ingredients in the recipe is indicated for a 3-liter jar).
- Pour the tomatoes with boiling water, cover with a lid and leave for 15 minutes.
- Peel the garlic from the husk and grate on a medium grater. This will be "snow" for the tomatoes. To quickly peel garlic, there is one way: divide the garlic into cloves and crush them a little with a knife, place the cloves in a separate bowl, cover with a lid and shake vigorously - the garlic will be peeled.
- Boil water (1.5 l) in a separate saucepan, pour the required amount of sugar and salt into it, stir to dissolve and cook for several minutes over low heat.
- Then turn off the fire and pour into the marinade table vinegar.
- Drain hot water from cans of tomatoes carefully so as not to scald.
- Place chopped garlic in a jar.
- Pour tomatoes with hot marinade to the very top of the jar and immediately roll up with a sterile lid.
- Turn the jar on the lid and cover with a warm blanket for further pasteurization.
- In cooked tomatoes, the brine may become slightly cloudy. This is the norm, as it stood out in the marinade garlic oil.
- Store the finished pickled tomatoes in a cool, dark place.
TO New Year's table you will have a wonderful snack. Eat for health!
Pickled cherry tomatoes - lick your fingers
With this recipe, you can prepare a wonderful treat for festive table. Thanks to the spices, these tomatoes will be very tasty and very convenient to eat.
Ingredients:
- Cherry tomatoes - 2 kg.
- Horseradish root - a small piece.
- Black peppercorns - 3 pcs.
- Garlic - 1 clove.
- Bay leaf - 0.5 pcs.
- Dill umbrella - 1 pc.
- Tarragon - 0.5 branches.
For marinade:
- Water - 1 l.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar 9% - 2 tbsp. l.
Cooking process:
- My tomatoes are washed with running water and pierced in several places in the stalk area so that they are well marinated and do not burst in hot water.
- For seaming such tomatoes, we take small jars, preferably 0.5-liter. We put the seasonings listed in the recipe in jars. We choose the ratio of them according to your taste: for spicy - we increase the amount of garlic and horseradish, for fragrant - spicy herbs.
- Prepared tomatoes, carefully, so as not to crush, put in jars with spices.
- In a separate saucepan or saucepan, we prepare the marinade from pure water, salt and sugar. Cook it for a few minutes, then turn off the fire and add vinegar to the marinade.
- Pour the prepared marinade into jars.
- Be sure to sterilize jars of tomatoes. To do this, put them in a deep pan with hot water. Cover the bottom of the pot with a towel. The water level in the pan should not be higher than the shoulders of the jars. Sterilize tomatoes for 7 minutes. Large jars are sterilized accordingly longer.
- Then we roll up the tomatoes with lids.
- Turn the jars over and leave to cool completely.
- Your delicious tomatoes cherry are ready.
Bon Appetit!
The recipe for delicious and sweet pickled tomatoes for the winter without sterilization
Your attention is given good recipe pickling tomatoes. Tomatoes will turn out fragrant and tasty, and you will like the taste of pickle.
Ingredients:
- Water - 1.5 l.
- Tomatoes - 2 kg.
- Sugar - 5 tbsp. l.
- Salt - 5 tsp
- Vinegar 9% - 6 tbsp. l.
- Allspice - 5 peas.
- Bay leaf - 2 pcs.
- Garlic - 3 cloves.
- Dill seeds - ½ tsp
Cooking process:
- Wash the jar for pickling tomatoes and sterilize it in any way. It is very convenient to do this in the microwave, pouring a little water on the bottom of the jar.
- Rinse tomatoes thoroughly under running water.
- Place clean tomatoes tightly in a sterile jar.
- Boil water in a saucepan and pour it over the tomatoes in a jar for a few minutes to heat them up.
- Then drain this water using a special lid with holes.
- Pour boiling water over the tomatoes again and soak them in hot water for 15 minutes.
- Then pour this water into a saucepan and boil the marinade on it. Pour the amount of salt and sugar indicated in the recipe into the marinade and add allspice peas and bay leaf.
- After boiling the marinade, turn off the fire and pour the required amount of vinegar into the pan. Taste the marinade and adjust to your liking.
- Peel the garlic from the husk and chop into slices. Pour it into the jar with the tomatoes and shake a little so that it is evenly placed between the tomatoes.
- Pour dill seeds into a jar.
- Pour hot marinade into a jar of tomatoes along with pepper and bay leaf.
- Immediately roll up the jar with a sterile lid, turn it upside down and wrap it with a warm blanket.
- Transfer cooled tomatoes to storage in a dark and cool place.
Eat for health!
Pickled tomatoes for the winter you will lick your fingers
In this recipe, you are invited to pickle tomatoes with the addition of carrot tops. It gives the appetizer an amazing taste. The recipe is convenient when you need to prepare a large number of tomatoes. Try it, you will like it!
Ingredients:
- Tomatoes - 10 kg.
- Carrot tops - 2 bunches.
- Garlic - 2 heads.
- Black peppercorns to taste.
- Water - 10 liters.
- Salt - 1 tbsp.
- Sugar - 6 tbsp.
- Vinegar 9% - 3 tbsp.
Cooking process:
- Wash jars for pickling tomatoes baking soda and sterilize in the oven.
- Pour the required amount of clean water into a large saucepan, dissolve the amount of salt and sugar indicated in the recipe in it and boil the marinade. Then turn off the fire and add table vinegar to the marinade.
- While the marinade is preparing, take care of the tomatoes.
- Rinse the fruits well with warm running water and pierce the peel at the base of the stalk so that the tomatoes do not burst in hot water.
- Wash the carrot tops and pat dry with a paper towel.
- Peel and chop the garlic into small pieces.
- Put carrot tops in hot sterile jars, then prepared tomatoes. Sprinkle tomatoes with chopped garlic and black peppercorns.
- Pour the hot boiled marinade over the tomatoes to the very top of the jar. Since tomatoes in hot water absorb some of the liquid and shrink in volume, add a little more marinade on top.
- Banks immediately roll up with sterile lids.
- Turn the rolled jars over onto the lid and cover with a warm blanket.
- After complete cooling, transfer the tomatoes to storage in a dark, cool place.
Eat on health and successful preparations!
Even when I look at a jar of these tomatoes, I have a desire to immediately open it! But sweet tomatoes with very delicious brine I try to hide in a secluded place until the New Year holidays. Regardless of the pickles on the table, this appetizer always ends first. I highly recommend that you make a small sample preparation and eat it in a week to understand how many cans of sweet tomatoes you should prepare for the winter.
The main advantage of the tomato preparation is that it does not contain vinegar, and a very small portion of dry citric acid serves as a guarantee of safety. In the list of ingredients, I indicated the approximate weight of the tomatoes, but the proportions per 1 liter of marinade are absolutely accurate.
When choosing additional ingredients for pickling tomatoes for the winter, I advise you to be guided by your taste: someone likes the bay leaf in the marinade, someone does not. Put garlic and a couple of leaves of cherries and currants by all means - they will enrich the brine, but if they were not at hand, you can put garlic + hard stems and sprigs of fresh fragrant dill, as well as dill umbrellas in jars. If you want to get sweet, but - feel free to add a hot pepper pod to the jars. Happy cooking!
Cooking time: 30 min.
Cooking method: preparation without sterilization.
Finished product: 2 cans of 750 ml.
- small tomatoes - 1 kg;
- old garlic - 4 cloves;
- bay leaf - 4 pcs.;
- sweet peas - 10 pcs.;
- cherry and currant leaves;
- dill or umbrellas;
- hot pepper- optional;
- citric acid - 1/2 teaspoon.
Marinade:
- clean water - 1 liter;
- salt - 1 tbsp. a spoon;
- sugar - 7 tbsp. spoons;
Wash the tomatoes and soak them in cold water for 10 minutes. 
Drain the water, pierce each fruit in several places with a wooden toothpick or skewer. 
At the bottom of a clean jar, throw chopped garlic, cherry and black currant leaves, bay leaves and allspice peas. 
Put the tomatoes in a jar quite tightly, slightly pressing against each other. Top with another clove of garlic and sweet peas. 
Pour the tomatoes in a jar with boiled hot water. Cover and let stand while you prepare the marinade. 
In a separate bowl, boil the marinade brine from water, sugar and salt. Bring to a boil and do not remove from the stove. Cover the jar with a lid and pour the water into the sink - it will no longer be useful. 
Tomatoes in a jar pour boiling marinade to the very edge. 
Sprinkle tomatoes in the marinade on top with a tiny portion of citric acid on the tip of a knife. 
Quickly screw/cork the jar with a boiled lid and turn it upside down. Wrap with a warm cloth until completely cool. 
Store cooled cans of tomatoes in a sweet marinade in a cool and dark place - on the shelf of the cellar, pantry or refrigerator. 
Ready sweet tomatoes with a very tasty brine are ready! 
By the way, as my experience shows, tomatoes in a sweet marinade are loved not only by girls, but also by tough guys! Good appetite!
Author: Polina Kalinina
And here's how to prepare
How to pickle tomatoes? First of all, you need to carefully select vegetables worthy of preservation. These should be strong tomatoes of approximately the same size - for a more uniform and successful preservation.
How to pickle tomatoes - whole or chopped - is up to the hostess, looking at the size of the vegetables. Large, of course, it is better to cut.
To avoid unpleasant consequences in the form of an "explosion" of cans, such common methods as pasteurization and sterilization are used. Also use multiple fills.
A variety of spices are suitable for tomatoes - bitter red pepper, dill and parsley, cherry and currant leaves, as well as tarragon, bay leaf and black peppercorns.
Recipe for pickled tomatoes for the winter
The recipe for pickled tomatoes for the winter is up to you. There are recipes for harvesting spicy and spicy tomatoes, monozakatok tomatoes and as a part of . There are very simple recipes pickled tomatoes, but there are with a "zest", requiring a little more strength and attention.
The easiest recipe for pickled tomatoes like this for the winter. Tomatoes are washed and pricked near the stalk (for example, with a toothpick so that the fruits crack from boiled water). The jars are sterilized, the necessary spices, herbs are laid out on the bottom, tomatoes are placed on top and poured with boiling water. Banks are covered with lids and left for a third of an hour. Drain the water, add sugar and salt, bring to a boil. A tablespoon of essence is added to each jar, boiling marinade is poured in and rolled up. Then they act traditionally - turning over the cans, wrapping and cold cooling.
Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various different dishes and side dishes as an appetizer.
Do you want to know how to make tomatoes marinated for the winter, delicious sweet in liter jars without sterilization? Then you've definitely come to the right place. We offer a selection of the most interesting, delicious and simple options with which you can easily prepare for the winter. It is always more pleasant to meet the cold with summer preparations. So let's get started!
How to pickle tomatoes for the winter - simple recipes without sterilization
Many housewives consider this method of harvesting the most delicious. Each tomato remains whole, does not lose its shape, does not fall apart.
The composition is simple:
- 2 kg tomato (more or less, depending on which ones);
- 2 table. l. salt;
- 2.5-3 table. l. sugar sand;
- 1 teaspoon l. acetic acid;
- a bunch of fresh parsley;
- 3-5 cloves of garlic;
- 2 dill branches with seeds;
- 10 pcs of peppercorns;
- 3-4 dried cloves;
- 1 small sweet pepper.
- We will use a three-liter jar. Wash it well beforehand. Here we first send garlic, cut in half, part of parsley, dill umbrellas, peppercorns, cloves. Now, on each washed tomato, we make a deep puncture with a toothpick where the flower was. We put them tightly in a jar.
- When we fill to the top, we report the sweet pepper, cut into slices and the rest of the parsley. We boil water, pour it to the very neck. Cover with a regular seaming lid and wait 15-20 minutes. Now, in a convenient small saucepan, pour about 1.3 liters of clean water. Add sugar and salt here, boil for about five minutes over medium heat.
- We pour out the water that was previously poured from the can, it is no longer needed. Now, pour the tomatoes with boiling prepared brine for the second time, pour acid and immediately roll them up. We warmly wrap our workpiece and leave it for a day to cool. Tomatoes are sweet and spicy. Store in the usual way.
With onion
According to this recipe, simply unreal tomatoes are obtained. It takes very little time to prepare, and the result is impressive. The number of components can be increased or decreased.
Have to take:
- 2 kg of tomatoes;
- 6 garlic cloves;
- 4-6 cloves of bell pepper (optional);
- 2 onion heads.
For the marinade:
- 1 table. l. vegetable. oils;
- different greens;
- 2 laurel. leaflet;
- 3 table. l. vinegar;
- peas-pepper;
- 2 table. l. sugar and salt;
- 0.5 tsp. l. coriander grains.
- Let's deal with vegetables first. Mine, remove the stalk, cut into medium-sized slices, it is not necessary to grind so that porridge does not turn out. Cut the garlic into thin slices. Onion - thick half rings.
- We wash the liter jars well, sterilize them in any convenient way (steam, in a microwave or oven, you can simply pour boiling water over them). Now we spread the greens in the prepared container. Followed by tomato slices, onion and garlic. You can lay out greens and vegetables, alternating, or you can just in one sequence. If you do with Bulgarian pepper, we also stack it. We first get rid of the seeds and the middle.
- Boil water, pour into jars with vegetables. Top the lid and wait fifteen minutes. Then we pour some water into the pan, add oil, spices, salt, sugar, throw lavrushka into it. We are waiting for the boil and then pour the vinegar, mix. Pour the marinade so that it completely covers the vegetables. We roll it up, turn it upside down, and wrap it with something warm. Such an appetizer can be put in the cellar or basement.
- It is also worth noting that it is better not to reduce the amount of salt and vinegar, because they are preservatives. So you can be sure that delicious preparation will be stored for a long time.
Without sterilization with tops
We need:
- 20 tomatoes;
- 6 sprigs of carrot tops.
- In brine:
- 4 table. l. Sahara;
- 1 table. l. vinegar;
- 1 liter of water;
- 1 table. l. salt.
- My vegetables, it is better to choose not very large ones. Naturally, adjust the quantity yourself, about 10 pieces are placed in a 1 liter container. In order for the fruits to remain intact, not cracked, it is necessary to pierce each. carrot tops wash well, sort out so that only fresh twigs remain.
- Washed jars are sent for sterilization, it is possible over steam for 10-15 minutes. We lay out the tomatoes tightly, but do not need to tamp strongly. We lay out the tops beautifully. Pour water into a saucepan, wait for it to boil. Then add all the marinade ingredients. Pour the boiled tomatoes, laying the lids on top, let cool slightly. Pour the filling back into the pan, boil and again pour into jars. This procedure should be repeated 2 times.
- Now we roll up the blanks. We put it upside down and cover it with a blanket so that the appetizer cools down gradually. Tomatoes are very spicy, you just lick your fingers. Try it for sure.
We canned tomatoes with the addition of vinegar, with aspirin
It is convenient that in this option, you also do not need to put jars somewhere, wait until they are sterilized with all the contents. The workpiece is perfectly stored, thanks to the use of aspirin. If you have small fruits, take half-liter jars. If you take "liters", then we use 1 tablet for each, for a two-liter - 2, and for a three-liter - 3.
We will need:
- 1 kg tomato;
- 3 teeth garlic;
- 3 laurels;
- Dill;
- 15 peppercorns;
- 600 ml of water;
- 3 teaspoons l. salt;
- 3 table. l. Sahara;
- 3 teaspoons l. vinegar;
- 1.5 aspirin tablets.
It is better to use the Cream variety. These tomatoes are dense, small in size. We wash them, we do the same with dill branches. We clean the garlic, pour boiling water over the lids and jars or hold it over steam. Put dill, bay leaf, pepper, chopped garlic in prepared containers. Pack the tomatoes as tightly as possible.
Boil water for the first filling. Pour into banks. Cover with lids and let it sit for a while. Pour the liquid into a saucepan. Add sugar and salt, boil again. For every 500-gram jar we put half an aspirin. Pour the boiling marinade and twist. Install upside down. We cover well with something so that the heat lasts longer, leave to cool.
With citric acid
The proportions of products are indicated for one 3-liter jar:
- 1.5-2 kg of medium tomatoes;
- 2 dill umbrellas;
- 2-3 cloves of garlic;
- 3-5 leaves of black currant;
- peppercorns, optional;
- 1.5 table. l. coarse salt without additives;
- 3 tablespoons Sahara;
- 1 teaspoon l. lemons with a slide;
- 1 teaspoon l. grain mustard;
- 1.5 liters of plain water;
- 4 peppercorns;
- 3 bay leaves.
In a clean jar we put the washed currant leaves, garlic, dill, hot pepper. We put firmly, ripe tomatoes without damage. Prepare the marinade right away. For him, boil the indicated amount of water, salt, sugar, add lavrushka, peppercorns. Boil for five minutes.
Pour the tomatoes carefully with separate boiling water from the kettle. Leave to stand for ten minutes, then pour in water, it will not come in handy. Pour mustard, citric acid into a jar. Pour in the spicy marinade. Immediately roll up, turn over and wrap. Simple, but very tasty pickled tomatoes are ready, you can put them away for storage. By the way, they are perfectly stored even in a city apartment.
With cold water
Salting can be done in a variety of ways. We offer you an interesting and very simple cold way. You should definitely try it, you won't regret it. All you need is a good mood and some free time. Another point - such an appetizer should be kept cool.
- 6 kg of tomatoes;
- ½ stack faceted coarse salt;
- ½ stack Sahara;
- 3.5 liters of good water (from a spring or settled);
- 9 tab. aspirin;
- 2 heads of garlic;
- 250 ml of vinegar 9%;
- dried dill umbrellas;
- 6 laurels;
- 30 peppercorns;
- 2-3 sprigs of celery;
- favorite spices as desired.
- These are the ingredients for a half serving used in three three-liter jars. If there is no place to store pickles, you can find a place for them in the refrigerator. If there is a cellar, you can make the whole portion, so you get six "three rubles".
- First, prepare the products and containers. Banks must be clean. It is not necessary to take with a whole neck, because we will close them simply with nylon lids. Wash vegetables, peel garlic. In each jar we send a couple of bay leaves, peppercorns, 3 garlic cloves (it is better to cut them), a celery branch and dill.
- Now we fill with tomatoes, trying to put them as tightly as possible. In almost full jars, put another couple of cloves of garlic, dill and celery. Next we make the brine. Cold is used here, so it is done quickly. Measure 3.5 liters of water into a saucepan. It must be clean, not chlorinated. It is ideal to use a well or spring. Pour sugar and salt here, pour vinegar.
- By the way, we add "acetyl" not to protect against mold. Tablets will give you a completely different taste. We mix everything well. The taste of the marinade is not too sweet, not too salty with a little sourness. Let it settle a little, and then fill our banks with it. This amount of brine is just enough for three containers. After we fill it, we put three aspirin tablets on top of each jar.
- Here we use plastic caps, and then we send them to the refrigerator or cellar. You can try in a couple of weeks.
Tomatoes for the winter the most delicious recipe
This cooking option is without vinegar, a minimum of spices.
It will take one "liter":
- 600 g of tomatoes;
- 2 cloves;
- 2 peas of pepper.
For filling:
- 1 liter of water;
- 1 table. l. salt;
- 5 table. l sugar sand;
- 1/3 tsp. l. lemon. acids.
- We will prepare lids and jars, you can sterilize them, or you can do without it. We put the fruits in a container and “steam” with boiling water. This must be done carefully so that the glass is used and does not burst. Cover and let stand for 15 minutes.
- Pour the water into a measuring container, measure and top up the required amount of water if necessary for the calculation. We use this water to prepare the filling. We fill up citric acid, sugar, salt. We put it on the stove and boil. After boiling, boil for a couple more minutes.
- We divide the boiling marinade into jars filled with tomatoes. Next, as standard - lids, and turn upside down. Check if everything is sealed tight. It is important that there are no air bubbles, nothing leaks. Cover to let everything cool naturally. After cooling, remove to storage.
Salted instant tomatoes
The recipe is unusual, but definitely worthy of attention. You can first make a sample per kilogram.
- 1 kg of fleshy tomatoes;
- 1 liter of water;
- 2 table. l. sugar;
- 1 table. l. salt;
- 1 table. l. acetic acid 9%;
- 5 cloves of garlic;
- 8 grains of different peppers;
- 10 leaves of cherry, black currant;
- 2 teaspoons l. mustard seeds;
- 2 handfuls of cherry leaves for the marinade
- The output will be two liter jars. Let's do it with vinegar. We take ripe, fleshy vegetables. We wash, each tomato is pierced with a sharp fork in several places. This will allow the marinade to penetrate faster. At the bottom of the selected container we put 5 currant and cherry leaves, mustard seeds, pepper. Next, fill with tomatoes.
- Pour the amount of water prescribed above into the pan, wait for it to boil. We also throw cherry leaves into the water. After five minutes, you will smell the aroma. We take them out. On this broth we will make a marinade. Pour sugar, salt, stir so that the grains dissolve. Remove from stove, add vinegar. We cool down a little.
- Pour the resulting brine into jars, close the lid for two hours, then remove it, cover with a clean cloth or gauze. We put our container with tomatoes on a plate, because at first the liquid can pour out over the edges. We store at room temperature, and after 5 days we try - everything is ready. It is necessary to store in the refrigerator for about 2 weeks, then, unfortunately, they begin to peroxide. Although the appetizer does not last that long. You can even make such salting just in a saucepan, just put a plate with a load on top.
We make a delicious snack in 30 minutes
Many people call it - Italian tomatoes. Of course, the origin of this delicacy is already unknown, but it turns out delicious. The perfect accompaniment to a variety of dishes. Helps out if guests are about to arrive and you want to cook something on the table quickly.
Ingredients you will need:
40 min. Seal
We hope you will use our recipes for very tasty, sweet pickled tomatoes for the winter without sterilization in liter jars. Don't be afraid to try something new. Get ready for winter with fun!
