Hello everyone! We continue the theme of conservation. I would like to close more goodies for the winter, so that later the eye would be happy with a full pantry. And today, a popular topic is pickled tomatoes. They are closed almost as often as the ones I wrote about earlier. And this is not surprising, because sweet and sour, sometimes spicy taste You can't help but like tomatoes. I offer 12 recipes for preparing this blank at once!
And a few more words about the important. Salt for conservation should be taken only large stone. Never take iodized or extra salt.
Banks must first be sterilized in any convenient way. This applies to absolutely all recipes considered today. First, wash the glass with soda, and then hold it over the steam until transparent (water drops will flow down). If you have electric oven, can be sterilized in it. Put the jars in a cold oven, turn on the heat to 150 degrees. After heating, keep the container in the oven for 15-20 minutes. After that, do not immediately get it, but let them cool gradually.
This preparation immediately differs from all other recipes in its appearance. It looks like snow has fallen and covered the tomatoes. It turns out tomatoes "in the snow." It's beautiful, but very tasty. In addition, you do not need to use a whole heap of various spices and spices, here the main role is played by garlic. Try this way to preserve your red vegetables and surprise your loved ones (surprise will be pleasant!).
- tomatoes - 2 kg
- water - 1.5 l
- grated garlic - 1 tbsp with a slide
- salt - 1 tbsp.
- sugar - 100 gr.
- vinegar 9% - 2 tbsp.
How to cook:
1. Wash and dry tomatoes. It is better to choose not very large fruits so that they fit more in the jar. Place the tomatoes in the prepared sterilized container. At the same time, do not press hard, leaving the vegetables whole and not cracked.
Cans of any size can be used. For example, one liter will need 0.5 liters of water, 1/3 tbsp. salt, 33 gr. sugar, 2/3 tbsp. vinegar, 1/3 tbsp garlic. And if you use three containers per 1 liter, then take the rate, as in the list of ingredients. Or the same amount can be taken for two one and a half cans.
2. Fill the tomatoes with boiling water to warm them up. Cover and let stand 15 minutes.
3. Peel the garlic and grate it on a fine grater. Alternatively, pass through the press. To quickly peel a head of garlic, cut off the root, crush it with a knife, put it in a bowl and cover it with a lid. Vigorously shake the bowl with its contents (you can even dance). Open the lid - the garlic is peeled. This is how fun and fast you can cope with routine work.
4.Meanwhile, prepare the brine. Pour water into a saucepan and boil it. Add salt and sugar, dissolve all crystals. Boil the marinade for a couple of minutes. Turn off heat and add vinegar.
5. Drain the hot water that was poured over the tomatoes. Be careful not to burn yourself. Put the grated garlic on top and pour the prepared brine to the very top. It is possible that the marinade poured out of the jar a little.
6. Roll up the blanks with lids that have previously been in boiling water. Twist the finished seaming a little so that the garlic sags. In this case, the brine may become slightly cloudy. Don't worry, it's normal for garlic oil to come out.
7. Turn the resulting goodies upside down, wrap it with a blanket so that it cools slowly and sterilization continues. Leave canned food for a day, and then put it in a dark place where the sun's rays do not penetrate.
8.Already on New Year you can open the jar and try what happened. I promise it will be delicious!
Pickled cherry tomatoes - lick your fingers
Wanna cook delicious preservation to and on festive table could it be put up and served for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they are sweet in taste, and certain spices will make them a little more crispy, more dense.
Ingredients (per half liter jar):
- Cherry tomatoes
- horseradish root - a small piece
- black peppercorns - 3 pcs.
- garlic - 1 clove
- bay leaf - 0.5 pcs.
- dill umbrella - 1 pc. small (you can take dill seeds)
- tarragon - 0.5 sprigs
For marinade:
- water - 1 l
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 2 tbsp.
Cooking method:
1. Wash the cherry, make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.
For such blanks, you can take small jars, half-liter-liter. Tomatoes are small and will fit well.
2. At the bottom of each jar, put all prepared fragrant spices: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The number of spices can be taken according to taste and availability, there are no mandatory proportions. If you want to be spicier - put more horseradish and garlic, if more fragrant - focus on herbs.
3. Put the tomatoes in jars without pressing them down with your hands.
4. Make a brine. Pour water into a saucepan, add salt and sugar to it. Put on fire and bring to a boil. Boil for two minutes, then add vinegar. Vinegar does not need to be boiled so that it does not evaporate.
5. Fill the tomatoes with the prepared brine and cover with sterile lids.
To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.
6. The only thing left is to sterilize the preservation. Take a large and wide pan. Be sure to cover the bottom with a cotton cloth. Place your jars (be careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the shoulders of the jars. The water pours hot because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst from the temperature difference.
7. After boiling water, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes with a quiet boil. Remove disinfected canned food from boiling water and roll them up. It is convenient to get the glass with special tweezers, less likely to get burned.
8. Place the blanks on the lids and let them cool completely. Make sure that the jars are closed tightly, the brine does not leak. That's all. It's easy enough to make delicious pickled cherry tomatoes for the winter.
Red tomatoes marinated with mustard for the winter
Mustard seeds are a frequent guest during conservation. With them you can, and you can tomatoes. Your blanks according to this recipe will turn out to be very fragrant, as they will also be added to them. Also, the taste of pickled fruits will be slightly sweet.
Ingredients (per 2 liter jar):
- tomatoes
- basil - 3 sprigs with leaves
- mustard seeds - 1 tbsp.
- garlic - 2-3 cloves
- sugar - 6 dessert spoons
- salt - 1.5 dessert spoons
- acetic acid 70% - 1 des.l.
Cooking:
1. As you can see, the ingredients are given for a two-liter jar. If you pickle in a three-liter, then take 6 tablespoons of sugar and salt - 1.5 tbsp. Acetic essence you will need 1 tbsp. Sterilize the container in advance and put basil sprigs on the bottom (it is better to scald them with boiling water), mustard seeds, chopped garlic and peppercorns.
2. Place the washed tomatoes tightly in a jar, but do not tamp strongly so that the fruits remain intact.
3. Fill the tomatoes with boiling water, filling the entire vessel to the brim. Cover with a sterile lid and leave in this form until cool (the jar should become warm so that it can be taken with bare hands).
4. Drain warm water into a saucepan, add salt and sugar to it, boil for one to two minutes. Pour acetic acid directly into the jar itself.
5. Fill the tomatoes with the prepared brine and roll up. Turn over, wrap under a fur coat and leave to cool for a day. Under the covers, the sterilization process will continue. It remains to remove the blanks in the storage and wait for a delicious winter.
Sweet tomatoes with vinegar without sterilization in 1 liter jars
This is a recipe for sweet tomatoes, the spice set is minimal, no fresh herbs are required. Such blanks are stored well, and in winter they delight with their taste. If you like sour tomatoes, pickled, then you may not like the sweet version, I warn you right away. But all the sweet tooth will be able to take their souls in this recipe.
Ingredients for 3 liter jars:
- tomatoes - 1.6-1.8 kg
- water - 1.5 l
- salt - 1 tbsp. with a slide
- sugar - 200 gr.
- bay leaf - 3 pcs.
- black peppercorns - 5 pcs.
- allspice peas - 5 pcs.
- cloves - 5 buds
- dill seeds - 1/2 tsp
- vinegar 9% - 100 ml
Cooking:
1. Wash the jars with soda, sterilize them. Cover the lids with boiling water and leave for 5 minutes. Wash the tomatoes and dry them so that there is no raw water on them.
2. Fold the tomatoes into prepared jars. But so that they do not burst from heat treatment, make punctures near the stem. You can pierce each fruit with a fork twice crosswise or make 4 punctures with a toothpick.
3. Pour the tomatoes with boiling water to the very top. To avoid glass bursting, fill not immediately to the edge, but in parts so that the jars have time to warm up.
4. Cover the blanks with lids (remove them from boiling water with a fork or tweezers) and leave for 15 minutes.
5. Using a special nylon lid with holes, drain the water from the cans and cover them again with metal lids. Measure the amount of water, it should be 1.5 liters. If it's less, add more. Pour salt and sugar into the water, as well as all dry spices - black and allspice, bay leaf, cloves and dill seeds. Boil for two minutes after boiling.
Dill seeds can be bought at any pharmacy and used in conservation.
6. When the sugar and salt dissolve, turn off the heat and pour in the vinegar, stir.
7. Immediately pour the boiling marinade over the tomatoes so that it overflows a little over the edge of the jar. And screw the lids on tightly. Turn the preserve upside down and wrap. Leave until completely cool. After a month and a half, you can open the blank and try what happened.
Canned tomatoes with cucumbers - assorted in 3-liter jars
Tomatoes can be closed together with cucumbers and you get a delicious vegetable mix. According to this recipe, cucumbers will turn out crispy, all vegetables will be moderately sweet and sour. Vinegar is not used here, citric acid is put instead. It is not necessary to sterilize preservation, it is done by pouring boiling water twice.
Ingredients for a 3 liter jar:
- cucumbers
- tomatoes
- garlic - 2 large cloves
- dill umbrellas - 3 pcs.
- cherry leaves - 4 pcs.
- currant leaves - 2-3 pcs.
- allspice peas - 4-5 pcs.
- black peppercorns - 6 pcs.
- salt - 2 tbsp. without a slide
- sugar - 5 tablespoons
How to cook assorted:
1. If you have already cooked, then you know that these vegetables need to be prepared in a special way before pickling. Wash them first, cut off the ends and soak in cold water for 2-4 hours. This way you will achieve a good crunch.
2. Tomatoes and greens need to be washed very well, like jars. At the bottom of each three-liter container, lay greens (currant and cherry leaves, dill umbrellas), peas and chopped garlic.
3. Put the cucumbers and tomatoes on the spices. There are no strict proportions in vegetables. You can take them 50 to 50, you can have more cucumbers, or vice versa, as you wish.
Most often, cucumbers are placed at the bottom, tomatoes on top. But you can lay it out in layers, so that later it would be convenient to get the vegetable that you want.
4. Fill the resulting assortment with boiling water, cover the jars with lids (dip the lids in boiling water in advance) and let the vegetables warm up for 15 minutes. In the meantime, put another portion of water to boil.
5. Drain the slightly cooled water from the jars and pour the blanks a second time with boiling water (fresh) and leave for 10-15 minutes. In the meantime, boil a new batch of water again. After the allotted time, drain the liquid from the cans.
6. Pour salt, sugar and citric acid. Fill with boiling water to the brim and seal tightly with lids. Shake each jar a little to dissolve the salt and sugar. Then turn the canned food upside down and let it cool down. It is not necessary to wrap.
Salted tomatoes with onions - a delicious recipe
I think you are making a fresh tomato salad with onions. This is a classic combination, tomatoes love onions. And you can also pickle them with this vegetable. It turns out delicious, if you let guests try it, they will definitely ask for the recipe in their piggy bank.
Ingredients:
- tomatoes
- onion
- black peppercorns
- allspice peas
For marinade in 1 liter of water:
- salt - 1 tbsp.
- sugar - 4 tbsp.
Acetic acid 70%:
- for 1 liter jar - 1 tsp
- for a 2 liter jar - 1 des.l.
- for a 3 liter jar - 1 tbsp.
Cooking:
1. Wash and dry tomatoes. With a toothpick, make a deep puncture in the place where the stem was attached. You can pierce with a small knife. The puncture is done so that the tomatoes are better salted and at the same time the skin does not burst much.
2. Peel the onion and cut into rings, about 5 mm thick.
3. Wash and sterilize the jars in a convenient way. At the bottom of each container, put a circle of onions and fill the container halfway with tomatoes. Then put another 3-4 slices of onion and a pinch of black peppercorns and a couple of allspice peas. Continue filling in the voids with tomatoes. Top with a couple more onion slices and a pinch of pepper.
No need to add dill, horseradish, garlic. In this recipe, these additives are not appropriate.
4. Fill the blanks with boiling water and close with sterilized lids, which must be boiled in advance and kept in boiling water until that moment.
5. Leave the tomatoes until they cool, for 30 minutes. The glass of the jar should not burn your hands. Drain the water into the pan, for convenience, use a lid with holes.
6. Measure the amount of water to know how much sugar and salt are needed. The calculation is given for 1 liter. Approximately 1 liter of water is spent on a two-liter jar. Pour the right amount of sugar and salt into the water, put the marinade on the stove. Bring to a boil, stirring until everything is well dissolved. Boil for a couple of minutes and you can pour tomatoes with boiling brine.
7. Pour vinegar on top of each jar. If you do in two-liter, then acetic acid need to take 1 dessert spoon, 1 tsp goes to a liter container, 1 tbsp to a 3-liter container. Cover with lids and roll up.
8. Turn the twists over and cover them with something warm for a day. This preservation can be stored at room temperature, most importantly, in a dark place.
Crispy green tomatoes with garlic and carrots
Green tomatoes are firmer than ripe ones. This means that when closing for the winter, they will not spread from boiling water, but will be crispy. In addition, I suggest not just pickling them, but stuffing them with carrots and garlic. You get a great appetizer, more masculine, spicy, as it is also with hot peppers.
Ingredients for a 1.5 liter jar:
- green tomatoes - how much will go into a jar
- carrot
- garlic
- chili pepper - 0.5 pcs. (taste)
- fresh parsley - 3 sprigs
- bay leaf - 1 pc.
- black peppercorns - 4 pcs.
- cloves - 3 buds
For a 6 liter marinade:
- water - 2.5 l
- sugar - 1 tbsp.
- vinegar 9% - 350 ml
- salt - 2 tbsp.
How to cook:
1. Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as toppings for tomatoes. These vegetables should be cut into fairly thin slices. For one tomato, you need about 0.5 cloves of garlic.
2. Make cuts on green fruits into which the filling will be inserted. Cut a large fruit crosswise, but not completely, you can make one cut in a small one. Put carrot and garlic slices into these holes. You don’t need to apply a lot so that the tomato does not fall apart and keeps its shape.
3. At the bottom of each jar, put spices - parsley, bay leaf, black pepper, cloves and hot peppers(cut it into rings). Lay fairly densely stuffed tomatoes.
Put tomatoes of approximately the same size in one jar - large ones in one container, small ones in another.
4. Take a wide pan in which you will sterilize canned food. Put a rag on the bottom so that the jars do not burst in the process. Put the filled containers in this pan, cover them with scalded lids, and pour warm water up to the shoulders.
5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and boil for a minute. Pour in the vinegar, bring to a boil. Now the marinade needs to be poured into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of blanks. It can be 6 liter, 4 - one and a half liter or 2 three-liter jars.
6. Pour the marinade to the very top, if it spills a little - it's not scary. Cover full jars with lids. First, wait for the water to boil in the pot where the preservation is. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.
7. Remove the preservation from the pan and roll up for the winter. Turn the jars over, wrap and leave for a day. You can try such unusual tomatoes in two months, when they are marinated enough, they pick up pungency, acidity, and sweetness.
How to pickle tomatoes with aspirin and vinegar - a simple recipe
This is the most quick recipe. No need to sterilize canned food and do warming up. Tomatoes are poured with boiling water and immediately twisted. Aspirin increases acidity, so the workpieces are stored well with it. If in doubt, you can try to roll up one jar according to this recipe. And if everything goes smoothly, then next year everything can be done in much larger volumes. Just be sure to bookmark this page so you don't lose the recipe.
Ingredients for a 3 liter jar:
- tomatoes
- garlic - 2 cloves
- black peppercorns (you can mix peppers) - 10-12 pcs.
- horseradish leaf - 1 pc.
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 50 ml
- aspirin (acetylsalicylic acid) - 3 tablets
Cooking method:
1. Wash the horseradish leaf and scald it with boiling water. Put it in the bottom of a three-liter sterilized jar. Tomatoes should be washed and dried. In each tomato, make a puncture with a toothpick in the area of \u200b\u200bthe stalk, so the brine will be easier to get inside. Fold the ripe fruits in a glass container halfway.
2. Put the garlic (you can whole, you can cut) and peppercorns and continue to fill the jar.
3. Place aspirin tablets, salt, sugar and vinegar on top of the vegetables. Fill with boiling water to the top and immediately roll up. Shake the jar a little to dissolve all loose ingredients. Put the blanks on the lids, check the quality of the twist. Very well wrap canned food on all sides in several layers (towel, blanket, blanket, old fur coat - to choose from).
4. Let the tomatoes cool completely. According to this recipe, pickled tomatoes taste similar to barrel ones. Try it, it's very easy.
Tomatoes with citric acid (without vinegar) with garlic inside
When you take this tomato out of the jar, you will find a surprise filling in the form of garlic. And we all know how delicious pickled garlic is. There is no vinegar in this recipe, instead we will put a lemon.
- tomatoes
- garlic
- allspice peas - 2 pcs.
- black peppercorns - 5-6 pcs.
- cloves - 2 pcs.
- bay leaf - 1 pc.
For marinade in 1 liter of water:
- sugar - 150 gr. (6 tablespoons)
- salt - 35 gr. (1.5 tablespoons)
- citric acid - 1 tsp with a slide
Cooking:
1. Wash the tomatoes, wipe dry with a napkin. Peel the garlic and cut lengthwise into long strips. For each tomato, make two cuts crosswise on the stem with a knife. Insert a piece of garlic into the resulting hole, pushing it into the fruit.
2. Take clean sterilized jars with a volume of 2 liters (others are also possible, just increase or decrease the amount of spices in proportion). At the bottom of each container, put one bay leaf, a couple of allspice peas, 5-6 pcs. black pepper, two cloves. Next, fill the glass container with tomatoes.
3. Slowly pour the jars to the top with boiling water. Cover with lids that need to be scalded in advance. Let the tomatoes warm up for 10 minutes.
To prevent the jars from bursting, you can put a metal knife under them or pour boiling water on a spoon.
4. Drain the water from the jars into a saucepan. For convenience, buy a special cover with holes. Based on the drained liquid, you will need to cook the marinade. And to do this is simple: pour sugar, salt and citric acid into the water. But first, measure how much moisture has drained. On average, 1 liter of water is placed in a two-liter container.
5. Bring the brine to a boil and pour it in boiling form over the tomatoes. Roll up the lids, check for leaks (try to see if the lid is scrolling). Turn the canning over, cover with a towel and let it cool. And in winter, you open such a blank and you won’t notice how quickly the jar is empty, because it turns out very tasty.
Recipe for pickled tomatoes with carrot tops
I must say right away that this recipe has been tested for years and the tomatoes turn out delicious, sweetish. You do not need to use any spices and herbs, except for carrot tops. It is the leaves of carrots that give tomatoes a special taste. Preparing such preservation is very simple, the set of products is minimal, and the result is gorgeous.
Ingredients for a 2 liter jar:
- tomatoes
- carrot tops - 2 sprigs
- salt - 40 gr. (1 tablespoon with a large slide)
- sugar - 100 gr. (4 tablespoons with a slide)
- vinegar 9% - 70 ml
How to cook:
1. Wash the tomatoes and put them tightly in sterilized jars. When you reach the middle, put two sprigs of carrot tops. At the same time, water for pouring should boil on the stove and the lids should boil for 3-5 minutes.
2. When the tomatoes are stacked, they need to be poured with boiling water to the top and covered with boiled lids. Leave the blanks in this form for 20 minutes.
3. Now drain the water from the jars into a saucepan, add salt, sugar and vinegar to it. While stirring, bring the marinade to a boil. Pour boiling brine over tomatoes and roll up. Turn over and see if the lids are leaking. Cover with a blanket and let cool.
4. Everything, quickly and simply, you rolled up these tasty and bright vegetables. One filling is enough for canned food to be well stored in a cool, dark place.
Brown tomatoes for the winter with cinnamon and cloves - video recipe
Tomatoes and cinnamon are a great combo. Last time I wrote a cooking recipe, be sure to check out the recipe at the link. This time, tomatoes are marinated with cinnamon. In this case, other spicy spices are used, which give a magical aroma. I can safely say that not a single guest will refuse such a treat. Watch the video and repeat!
Tomatoes with Apples and Apple Cider Vinegar - a delicious recipe
Finally left original recipe preparations of tomatoes with apples. A variety of apples can be taken in white filling, Antonovka - sour or sweet and sour. Thanks to the special aroma of these fruits, tomatoes are unusual. In addition to apples, you will need a lot of garlic, as well as Apple vinegar which will make the vegetables firmer.
Ingredients for a 3 liter jar:
- tomatoes
- apples - 3 pcs.
- garlic - 9 cloves
- black peppercorns - 10 pcs.
- allspice peas - 3 pcs.
- salt - 1 tbsp. with a slide
- sugar - 4 tbsp.
- apple cider vinegar 6% - 50 ml
Cooking:
1. Cut the apples into 4 parts, remove the seeds and tail. Peel the garlic, wash the tomatoes. In a sterile jar, put, alternating, tomatoes, apples and garlic. Pour boiling water over all this wealth and cover with a lid (sterilize it first). Let the workpiece stand for 20 minutes to warm up and sterilize.
2.Pour the water from the can into the pan. Pour salt, sugar, peppercorns into it and bring to a boil. Mix well to dissolve all crystals.
3. Pour apple cider vinegar over the tomatoes. When the brine boils, fill it up to the very edge of the jar and roll it up.
If you have read to the end, then you have become richer by 12 recipes. And these are not just recipes, but the best and most delicious. Each has its own zest, which will make the preparations for the winter a work of art. Cook pickled tomatoes, eat them on both cheeks in winter, and then visit my blog for a new batch of goodies. See you in the next article!
Love pickled tomatoes, but still don't know what is the best recipe? Here you can finally make your choice. The recipes provided below have been tested repeatedly and, if you follow all the tips, the preservation will be perfectly preserved, will not explode or become cloudy.
Pickled tomatoes without sterilization
If sterilization scares you or is not possible to do it, then this recipe is perfect for you. Tomatoes prepared in this way come out fragrant, spicy, quite a bit spicy.
Spin Ingredients:
- tomatoes - about a kilogram;
- bay leaves - 3 pcs.;
- dill (preferably umbrellas) - 4 pcs.;
- black and allspice peas - 5-8 pcs.;
- garlic cloves - 2-4 pcs.
Brine Ingredients:
- sugar - 1-2 tbsp. l.;
- salt - 1-2 tbsp. l.;
- water - about 1.5-2 liters .;
- vinegar 9% - 1-1.5 tbsp. l.
Cooking time - 35-40 minutes.
Cooking:
- Prepare food. Tomatoes must be washed and left for about 30-50 minutes in a separate bowl filled with water at room temperature. Dill umbrellas also need to be washed and placed in water for 20-25 minutes.
- Since we make pickled tomatoes without sterilization, it is necessary to clean the jars with great care. To do this, use a hard sponge and soda. Next, scald the jar with boiling water and place for a while on a special lid over the steam.
- Put a small bowl of water on the fire and put the tin lids in it for seaming.
- Place peppercorns, dill umbrellas, bay leaves, garlic cloves on the bottom of the container.
- Next, fill the container. Lay out according to a certain technology - put large tomatoes down, and small ones up. It is advisable to lay more tightly, but do not put much pressure on them - because of this, they may burst.
- Pour boiling water over the tomatoes, then cover with a lid and leave to steam for 7-10 minutes.
If your tomatoes burst when pouring boiling water, then this may be due to the thin skin - try to sort them out in advance, choosing denser ones. For conservation, the "cream" variety is perfect.
- Drain the water from the jars into a separate saucepan. For convenience, purchase a special cover with holes or, alternatively, make it yourself.
- Add sugar, salt and vinegar to the drained water from the jars. Put on a strong fire. Stir until they are completely dissolved.
- Pour the finished marinade into the tomatoes and tightly tighten with metal lids using a special device.
- Finally, put the jars on the lid and wrap them tightly with a blanket. So, they need to be left alone for 5-7 hours or until they are completely cooled.
Preservation must be kept in a dry, cool area.
Pickled tomatoes in liter jars
Undoubtedly the most reliable and familiar recipe for many nations remains the classic way.
Spin Ingredients:
- tomatoes (dense ones are best) - 1-3 kg;
- onion - 1 pc.;
- parsley - 1 bunch;
- garlic - 2 cloves;
- allspice and black pepper - 7-9 peas each;
- bay leaf - 1-3 pcs.
Marinade Ingredients:
- sugar -3 tbsp. l.;
- salt - 1 tbsp. l.;
- water - 1 l;
- vinegar 9% - 50-80 ml;
- bay leaf - 2 pcs.;
- black peppercorns - 2-3 peas.
Cooking time - 1 hour.
Cooking:
- First of all, sterilize containers for preservation. Since the jars are small in size, this can be done using the oven. Put in an unheated oven and turn on 200 degrees. After 20-25 minutes they can be removed. Lids can simply be boiled in water.
- Next, cut the onion into rings and throw it into a container, send a sprig of parsley, a bay leaf and a couple of peppercorns with a clove of garlic there.
- Sort through the tomatoes. Ideally, you should leave the most ripe, without any defects and not with a thin skin. After that, tightly place them in a jar. On top, you can add onions again. Pour over hot water and let it warm up.
To prevent the jar from bursting at the first infusion of boiling water, pour boiling water into the center of the tomatoes.
- Pour water into a separate bowl. You can calculate how much water you need in a ratio of 2: 1. Let's say you got 6 filled jars, then you need 3 liters of marinade. Now add sugar, vinegar, salt, bay leaf, a couple of peppercorns to the water and bring to a boil. Empty the water from the jars and replace it with brine.
- After that, sterilize: draw water into a deep saucepan and leave to boil. Place jars in it. It is important that the marinade and boiled water are at the same temperature. After bubbles appear, detect 3-4 minutes and remove the jars.
- Now you can do the seam. Finally, place upside down and wrap in a thin blanket until cool.
Pickled cherry tomatoes
You can use absolutely any kind of cherry in this recipe. Sometimes you may encounter a situation where it is rather problematic to find such tomatoes, in which case you can use completely ordinary ones of only a small size. Preservation is fragrant, has a special taste, rich texture and is able to decorate any table.
Spin Ingredients:
- tomatoes - 300-400 g;
- bay leaf - 4 pcs.;
- dill umbrellas - 2 pcs.;
- black peppercorns - 3 pcs.;
- garlic - 2 cloves.
Marinade Ingredients:
- sugar -2 tbsp. l.;
- salt - 1.5 tbsp. l.;
- water - 800 ml;
- 9% vinegar - 4 tsp;
- bay leaf - 3 pcs.
Cooking time - 35 minutes.
Cooking:
- First, put water on the stove to boil the lids. Be sure to sterilize the jars. After spreading the bay leaf, pepper, garlic clove, dill on the bottom of the container.
- Pack clean, pre-washed tomatoes into a container. It is advisable to stack them more tightly with each other. In the place that remains, if desired, you can put some more greenery.
- Pour boiling water into the tomatoes and do not touch for 5-12 minutes, covered with a lid.
So that the tomatoes do not burst when doused with boiling water, they can be pierced with a toothpick near the stem a couple of times.
- Drain the water from the jars into another container. Throw salt, sugar, bay leaf into it and bring to a boil. Add vinegar.
- The resulting brine, pour back into the container to the neck. The main thing is not to pour boiling water, because of this, the glass may not withstand and crack.
- Now you can roll up the jars and put them upside down. If all steps are followed correctly, there should be no leaks. Throw on a warm cloth and leave to cool completely. Store in a non-humid place with a low temperature.
Pickled tomatoes with citric acid
Not everyone likes vegetables that taste like vinegar. For some, it is contraindicated due to health problems. You should not refuse pickled tomatoes because of such a problem. After all, you can prepare preservation with the addition of citric acid. It will turn out not clogged with vinegar, with a sweet and sour taste and, of course, very fragrant.
Spin Ingredients:
- dense tomatoes - 300-400 g;
- bay leaf - 4 pcs.;
- dill umbrellas - 5 pcs.;
- black peppercorns - 4 pcs.;
- garlic - 3-6 cloves;
- horseradish leaf - 1 pc.;
- blackcurrant leaf - 2-4 pcs.
Marinade Ingredients:
- sugar -3 tbsp. l.;
- salt - 1.5 tbsp. l.;
- water - 1 l;
- citric acid - 1 tsp.
Cooking time - 55 minutes.
Cooking:
- Prepare all listed products for further processing.
- Next, place the containers and lids to be sterilized. Now put all the greens, garlic and black peppercorns at the bottom of the jars.
- We advise you to sort out the tomatoes. The most ripe, dense and without defects - will be the best choice for conservation. Next, tamp down the banks.
Sometimes it happens that the jars are already full, and a few tomatoes are left lying around, in this case, shake the container and there will be some more space.
- Now pour boiling water into them, wrap them in a warm towel and leave for about 10-20 minutes to evaporate.
- In order to prepare the brine, combine sugar, salt, citric acid and pour the resulting mixture with water. Literally for 2-5 minutes, leave on fire until boiling.
- Water filled in jars is no longer needed - drain it. After that, pour the boiled marinade, but it is important to do this before the jars have time to cool.
- Sunset immediately. Turn them over, wrap them in a warm blanket for about a day. Keep away from sunlight.
As you can see, all the recipes for pickled tomatoes presented are quite simple to prepare. Add a little creativity, creativity to the stacking of tomatoes, and conservation will not only be tasty, but will also please the eye with its appearance. Now it remains only to wait for winter to try the prepared masterpieces.
It is difficult to imagine a hostess who would give up the idea of pickling tomatoes. Pickled tomatoes for the winter are one of the most delicious sunsets - along with pickles and lecho salad. How to pickle tomatoes - you will learn from our section, and perhaps you yourself will give a recipe for pickled tomatoes for the winter.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 - overturning cans, wrapping and cold cooling.
Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various dishes and side dishes as a snack.
kerescan - Jul 31st, 2015
So that homemade tomato preparations do not become boring in winter, it is necessary that during this period there are spins with a variety of tastes on the table. Therefore, to pickle the same tomatoes, it is necessary different ways. My three tomato marinade recipes help me with this. I suggest you try it and evaluate whether they will be the best and most delicious for you.
To begin with, I note that you can roll any tomatoes into jars: from green to perfectly ripe. Whatever preservation recipe you use, any method implies that spices are placed on the bottom of the jar, tomatoes are placed on them, then hot marinade is poured. It is also called filling. And at the very end, the jars are sterilized and twisted.
Well, and now, three of my delicious and best recipes for how to make marinade for tomatoes for the winter.
The first two indicate: spices - for a 3 liter jar, and filling / marinade - for 1 liter of water.
Spices: laurel (3 leaves), black peppercorns (10 pcs.), Chili pepper (1/2 pod), spicy clove buds (10 pcs.), Cinnamon powder (pinch).
Filling: 50 g salt, 50 g sugar, 3 tsp. essences of vinegar.
Recipe number 2.
Spices: fresh dill umbrellas (10 pcs.), Blackcurrant leaf (10 pcs.), Parsley leaf (15 g), fresh mint (10 g), chili pepper (1 medium pod).
Filling: 50 g of salt and sugar and 3 tsp. essences of vinegar.
Recipe number 3.
Spices: black and allspice pepper (6 pcs each), cloves (3 buds), bay leaf (3 large pcs), bitter capsicum (1 pc).
The filling is designed for a three-liter jar and is cooked with spices.
1.5 liters of water are taken and salt (2 tablespoons) and sugar (4 tablespoons) are poured into it. After boiling, 125 ml of nine percent vinegar is added.
These are my winter marinades. Three recipes allow you to cook tomatoes with different tastes for the winter, but, of course, delicious. I told how to make a marinade for a tomato, my best recipes, and which marinade to choose is up to you. After all, there are a huge number of them. Which one are you preparing? What is the most delicious and favorite in your family? I will be glad if you share your marinade recipe in the comments.
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 thoroughly under running water. In the place of the stalk, we make several punctures with a toothpick or fork. You can also use a knife. This way the tomatoes won't crack. We put them in a jar as tightly as possible, just do not press hard so as not to crack.
It is better to put fruits of the same variety in each jar. After all, they have a peel of the same thickness, which means they will be salted in the same way.
4. Pour boiling water into a jar of tomatoes. We try to get on the fruits, not on the jar. Pour up to the neck and cover with a lid. Let it warm up for 10 minutes.
5. The juice is almost ready, even cooled down a bit. We put spices in it: cloves, peas and bay leaf. Boil again, and at the end of the seasoning we pull it out. But to make it easier, it is better to put them in a rag or gauze bag and tie them up. Boil the brine with it, and later just get it.
6. Drain the water from the container and pour in the already hot tomato juice. Screw on the lid and turn over. We put on a soft bedding and cover with a "fur coat". Leave it like that until they cool down completely.
Such yummy is stored in a cool dark place. It can stand for a whole year, but we do not stay long.
We roll tomatoes with citric acid into a 3 liter jar:
Many opponents of acetic acid. But there is a great alternative - lemonade. With it, preservation is excellent for more than one year and it tastes just fine. Only the recipe will be for a large volume of cans. If you use smaller ones, then, accordingly, the proportions of the products also take less.
Ingredients:
- Tomatoes - 2 kg.;
- Onion - 1/4 pc.;
- Bulgarian pepper - 1 pc.;
- Garlic - 2 teeth;
- Black peppercorns - 6 pcs.;
- Carnation - 2 pcs.;
- Cherry leaf - 6 pcs.;
- Salt - 1.5 tbsp. l.;
- Sugar - 3 tbsp. l.;
- Citric acid - 1 tsp;
- Water - 1.5 liters.
Cooking:
1. Thoroughly wash the container baking soda or detergent. It is not necessary to sterilize them. It is best to pour boiling water over the lids for 5 minutes. We also rinse vegetables and herbs.
2. At the bottom of the jar, we add part of the onion, but you can also cut the whole one into pieces. We do the same with pepper. I decided not to divide it into parts for beauty. And don't forget the garlic. To grind or not to grind is your business, but it will still give its taste. We throw off the cloves and peppercorns, as well as cherry leaves. If they are not, then replace with bay (3 pieces). Next, lay the tomatoes to the very top.
3. Fill with boiling water and cover the lid. Leave for 5 minutes then pour back into the pot. Add salt, sugar and citric acid there. Boil for a few seconds and immediately pour the brine into the tomatoes. It is better that the marinade flows out a little through the top. We roll up the lid and put it upside down under a warm blanket for 12 hours.
Such a workpiece is stored even at room temperature. It can be a pantry in the apartment or a dark place under the bed.
Chopped cucumbers and tomatoes in a liter jar:
Have you ever tried vegetable platter? Isn't it incredibly delicious? I really love such a preparation that sometimes my daughters and I run into a fight to a jar of such yummy. I am sharing with you a recipe that my wife uses every winter. So feel free to do it and you won't regret it.
Ingredients:
- Tomatoes - 2 pcs.;
- Cucumbers - 2 pcs.;
- Bulgarian pepper - 1 pc.;
- Onion - 1 pc.;
- Garlic - 1 tooth;
- Black peppercorns - 5 pcs.;
- Allspice peas - 3 pcs.;
- Sugar - 3 tbsp. l.;
- Salt - 1 tbsp. l.;
- Vinegar 70% - 1 tsp;
- Water - 500 ml.
Cooking:
1. Wash and clean all vegetables. We cut them into circles. If very large, then you can slices.
2. We also rinse the jars and pour over the lids with boiling water. We will not sterilize anything, since we will do this with the contents.
3. At the bottom of the container we throw grains of allspice and black. You can also use a mixture. And now we will lay the vegetables in layers: onion, cucumber, tomato, pepper, garlic. Although the layers can be in any order. If the jar is not yet full, then repeat.
Try to take vegetables of different colors, then the assortment will be more colorful.
4. Pour water into the pan and add salt and sugar. Boil for one minute and then pour over the vegetables. Cover with a lid and place in a larger pot. 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 preparation. 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 at three liter jar or in a liter, 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 warm water around it up to the 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. 'Cause it's always at the end holiday 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, this is a simple and convenient way to use the results of our work 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!
