Home Bakery How much salt to put on a three-liter jar of tomatoes. Pickled tomatoes for the winter

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How much salt to put on a three-liter jar of tomatoes. Pickled tomatoes for the winter

Lay fresh tomatoes in jars with spices and herbs (lavrushka, parsley, etc.), pour boiling brine and roll up with sterilized lids.

How to Pickle Tomatoes

Products for a 3 liter jar
Medium-sized tomatoes - 1.5 kilograms
Bay leaf - 2 pieces
Black pepper - 10 peas
Dill - 3 umbrellas with seeds
Garlic - 5 teeth
Horseradish - 1 small leaf
Currant leaves - 3 pieces
Cherry leaves - 3 pieces
Salt - 1 heaping tablespoon
Sugar - 1-2 tablespoons
Vinegar essence - 2 teaspoons

Food preparation
1. Wash 1.5 kilograms of medium-sized tomatoes, approximately 12 pieces.
2. 5 garlic cloves free from dry shells, each cut into 4 pieces.
3. Leaves of horseradish, currants and cherries (to taste additionally put celery, parsley) chop with a knife or tear with your hands.
5. Place garlic, dill umbrellas, horseradish leaves, currants and cherries at the bottom of a three-liter jar. Put 10 black peppercorns and 2 bay leaves there.
6. In a jar, one by one, put the tomatoes.

How to cook marinade
1. Pour cold water into a jar of tomatoes to determine the desired volume of brine.
2. Drain the water from the jar into a saucepan, add one tablespoon of salt and 1-2 tablespoons of sugar.
3. Bring the marinade to a boil over medium heat and pour into a jar of tomatoes.
4. Cover the jar with a lid and leave for 15 minutes to warm up the tomatoes initially.

Marinating tomatoes
1. Pour the cooled brine into a saucepan, boil and pour into a jar of tomatoes.
2. The brine should reach the top edge of the jar. If there is less brine, add boiling water, which should be ready by this time.
3. Pour 2 teaspoons of vinegar essence into a jar, which immediately roll up with a metal lid.
4. Turn the jar lid down. See if the brine is leaking from it. Put the jar lid down and wrap it with a warm cloth. Leave to cool for 8 hours.
Invert the jar and determine for storage.

How to quickly pickle tomatoes

Products
Tomatoes - 15 pieces of medium size
Garlic - 5 teeth
Dill dry - 1 pack
Water - 1.5 liters
Salt - 2 tablespoons
Sugar - 5 tablespoons
Hot red pepper - 1 piece
Vinegar essence 80% - 1 teaspoon

Cooking Quick Pickled Tomatoes
1. Wash and prick 15 medium-sized tomatoes with a toothpick.
2. Peel 5 garlic cloves and cut each clove into 4 pieces.
3. Wash 1 fresh hot red pepper cut into rings along with the seed box. You can take a dried pod and break it into pieces.
4. Pour 1.5 liters of water into a saucepan, add 2 tablespoons of salt, 5 tablespoons of sugar, bring the marinade to a boil over medium heat and boil for a minute.
5. In another pan tightly, one by one, put the tomatoes. Pour in the marinade. Put the pan on a very low heat and cook the tomatoes for 10 minutes, avoiding bubbles.
6. Stop cooking, add dry dill, garlic and hot pepper. Pour in 1 tablespoon of vinegar essence.
7. Put oppression in a saucepan - a plate of a suitable size so that the tomatoes are completely covered with marinade.
8. Let the pot of tomatoes cool and put in a cool place.
A day later, early ripe pickled tomatoes are ready.

Fkusnofakty

- Salt is better to take coarse grinding. Fill a tablespoon with salt (and sugar) with a small slide.

Put the tomatoes in a jar tightly, but try not to press. A three-liter jar filled with tomatoes contains about 1.2 liters of brine.

Vinegar essence can be added to boiling brine, but it is better to pour under the lid of the jar just before capping. In this case, it will be possible to avoid the spread of the smell of vinegar in the room. 80% vinegar essence can be replaced with 9% vinegar, but you need to take it 9 times more. You can generally do without vinegar, 1 teaspoon per 3-liter jar, pour it right before adding the marinade to the tomatoes.

For pickling, dill umbrellas with seeds are taken - they give a more pronounced taste and smell. Cherry leaves, containing a lot of phytoncides and tannins, are added so that canned food is better stored, and the tomatoes themselves do not lose their shape and are elastic.

Jars and lids must be washed in advance with hot water and baking soda. Carefully washed jars can not be sterilized. Three-liter jars with pickled tomatoes should be closed with metal lids using a seamer.

When pickling tomatoes for long-term storage, not only the double filling method (used in the recipe) is used, but also sterilization. To do this, cover jars with tomatoes filled with hot brine, cover with lids and put in a wide pan, which is filled with boiling water, so that it reaches the shoulders of the jar. Heat over low heat for 15 minutes, then remove the jars, pour in the vinegar essence and cork with lids. With this method of preparation, it is not necessary to wrap hot jars with a blanket.

The calorie content of pickled tomatoes is about 16 kcal / 100 grams.

Pickled tomatoes, if eaten in moderation, are healthy, because. contain lycopene, a red carotenoid pigment with antioxidant properties.

Garlic in the recipe can be put whole, but if you still cut it, it will give all its sharpness to the marinade.

How to pickle tomatoes with thick filling

Products
Tomatoes (strong are the most suitable) - from 1.5 kilograms

For marinade in 3 liters of water
Bulgarian pepper - 2 pieces
Garlic - 5 cloves
Hot pepper - half a pepper
Dill - 1 sprig
Onions - 2 pieces
Vegetable oil - 3 tablespoons
Salt - 3 tablespoons
Vinegar 9% - 200 milliliters
Sugar - 7 tablespoons

How to marinate tomatoes deliciously
1. Pour 3 liters of water into a saucepan, add 2 tablespoons of salt, 7 tablespoons of sugar. 2. Put the saucepan on the fire and bring the marinade to a boil with occasional stirring (salt and sugar should be completely dissolved).
3. Wash and dry the tomatoes with a napkin.
4. Pour in the vinegar in a thin stream (so that it does not spill out of the pan), mix the marinade and turn off the heat.
5. Peel the garlic and cut into slices.
6. Wash the pepper, remove the stalk, partitions and seeds, and cut into thin chips.
7. Pour the slightly cooled marinade into jars.
8. Line a pot with a diameter larger than the diameter of the jar, cover with a towel, pour water and put on fire.
9. Gently put a jar of marinade into this pan - it is necessary that the jar in which the marinade is poured "up to the shoulders" coincides in level with the water poured in the pan. It is also important that the temperature of the water in the jar and the pan is approximately the same.
10. Heat water in a saucepan until steam is formed, then boil 3-liter jars for 15 minutes, 2-liter jars for 10 minutes.
11. Add tomatoes, peppers, garlic and seasonings.
13. Close the jars, cool slightly and put away for storage.
Author/editor - Lydia Ivanova

Reading time - 6 min.

What do we cook?

Snacks

For the conservation of tomatoes for the winter with the addition of mustard, only fleshy fruits are selected without spoilage and damage. Selected and sorted tomatoes are pre-washed and dried on a cloth napkin, thanks to which tomatoes with mustard, which are preserved in hot and cold ways, will turn out with excellent taste and good quality.

Additional vegetables included in recipes are also well washed and dried. Spices are used only of high quality, if ground pepper is included in the composition, then it is recommended to grind it yourself, and not use it ready-made from sachets.

Before adding mustard, you need to decide on its choice. Powdered mustard will give the finished tomatoes a sharpness and a specific aroma, and when adding mustard grains, you can get tomatoes with a milder and more delicate taste.

Sweet and sour green tomatoes canned with mustard

Ingredients:

green tomatoes, how much will go into a three-liter jar
glass of vinegar 9%
60 grams non-iodized salt
125 grams brown sugar
teaspoon mustard seeds
incomplete teaspoon of allspice
laurel leaf

Recipe:

Tomatoes are washed and laid on a cloth to dry.
Small tomatoes are cut in half, large ones - into 4 parts.
Pepper, mustard and laurel are laid out at the bottom of a pre-steamed jar.
Sliced green tomatoes are stacked tightly on top of the spice.
For pouring, a liter of water is taken, put on fire, brought to a boil. Sugar and salt are poured into the liquid.
Prepared tomatoes are poured with boiling brine, covered with a lid and left for a quarter of an hour.
After the time has elapsed, the liquid from the jar is drained back into the pan, brought to a boil and vinegar is poured into it.
tomatoes are poured with freshly boiled brine. The jar is rolled up and wrapped upside down until completely cooled.

Preservation of cucumbers and tomatoes with mustard for the winter

Ingredients:

small cucumbers and tomatoes, how much will go into a three-liter jar
30 grams of salt
50 grams of granulated sugar
10 mustard seeds
half a teaspoon of vinegar essence
horseradish leaf
three leaves of cherries and currants
three peas of black and allspice

Recipe:

A horseradish leaf, mustard seeds, pepper, currant and cherry leaves are placed in a sterile jar.
Cucumbers cut lengthwise and tomatoes pierced with a skewer are laid in layers on spices.
Boil a liter of water and pour over the vegetables. Cover with a lid and leave for ten minutes.
Then the water from the jar is poured into a saucepan, sugar and salt are added to it. When the brine boils, vinegar is poured into it.
Vegetables are poured with boiling marinade, the jar is covered with a lid and sterilized for up to ten minutes.
After sterilization, cork and wrap the jar upside down.

In order to decorate and diversify the taste of the workpiece, you can add chopped onions and multi-colored bell peppers to the vegetables in a jar.

Salted tomatoes with mustard

Ingredients:

small, hard-skinned tomatoes
three black peppercorns
laurel leaf
a couple of cloves of garlic
50 grams of granulated sugar
60 grams of salt
2 tablespoons (without a slide) mustard powder
horseradish leaf
dill umbrella
two leaves of cherries and currants

Recipe:

At the bottom of the prepared three-liter jar, cut garlic, horseradish leaves, currants and cherries, and peppers are placed.
On top of the spice, to the middle of the jar, tomatoes pierced with a skewer are added.
Salt, mustard and sugar are poured.
Then pierced tomatoes are reported to the top and poured with boiled cold water.
The container is closed with a capron lid. The contents are shaken to evenly distribute bulk products throughout the jar.
The lid is slightly opened, and the jar of tomatoes is placed in a warm place for three days.
After three days, the jar is closed and cleaned in a cool place.

Until fully prepared, the bank in a cool place should stand for at least three weeks. Tomatoes taste like barrel tomatoes.

Canning tomatoes with mustard in a cold way

Ingredients:

8 kilograms of hard-skinned tomatoes
360 grams of granulated sugar
220 grams of salt
half a liter of 9% vinegar
a tablespoon of mustard powder (for one jar)
packaging of aspirin
4 pods of hot green or red pepper
head of garlic
horseradish root
dill umbrella (for one jar)

Recipe:

10 liters of purified water is poured into a large container, where granulated sugar, aspirin tablets, and salt are added. Stir until completely dissolved and pour in the vinegar.
Washed and pierced tomatoes are laid out in sterile jars, alternating them with spices.
Dry mustard is sprinkled on top of the tomatoes.
Banks are filled to the top with a cold marinade, closed with boiled nylon lids and removed for two months in a cold place.

Tomatoes in mustard sauce

Ingredients:

a couple of kilograms of small tomatoes with a dense skin
glass of granulated sugar
60 grams of salt
a glass of 6% vinegar
5 tablespoons prepared mustard

Recipe:

Ripe and dense tomatoes are pierced with a skewer and tightly placed in a sterile three-liter jar.
For the marinade, a liter of purified water is poured into a saucepan, granulated sugar, salt, mustard are added and brought to a boil without ceasing to stir.
When bulk products dissolve, table vinegar is poured into the marinade.
Hot filling is poured into a jar of vegetables, covered with a lid and placed for 15 minutes for sterilization.
After that, the bank is rolled up, wrapped upside down until cool. The bank is stored in a cold place.

Tomatoes in mustard for the winter (video)

Homemade preparations will be a wonderful addition to various dishes or a great snack. The finished dish has a specific spicy aroma and taste that no one can resist.

Tomatoes with mustard prepared in jars can be stored for a long time, even at room temperature.

Bon Appetit!

Here are the tomatoes, as in the photo, strong, with a dense skin, small in size and oval in shape - an excellent specimen for home canning. Such tomatoes are good in, and they are also simply made for pickling. It would seem that it is difficult to prepare a marinade for vegetables - there are only three ingredients: vinegar, salt and sugar. However, there are many different recipes and they differ in the proportion of the main components and the variety of spices. I am glad that I can offer you my recipes for marinating. There are two of them - with vinegar and with citric acid.

tomatoes 1.8 - 2 kg
garlic 4-5 cloves
black peppercorns 10 pcs
carnation 5 -7 pcs
dill umbrellas 2-3 pcs
horseradish leaves 1-2 pieces
bay leaf 1-2 pieces
cherry leaves 3-4 pieces
hot pepper tip

If it is problematic for you to find horseradish, cherry and currant leaves, you can do without them. Dill umbrellas can be replaced with 1 tsp. dill seeds, which, like other spices, can be bought at the supermarket.

In a jar of tomatoes, you can put pieces of carrots, parsnips, bell peppers, apples, plums.

Marinade with vinegar

You will need: (for 1 three-liter jar)

salt 2 tablespoons
sugar 3 tablespoons
water 1.5 liters

Marinade with citric acid

You will need: (for 1 three-liter jar)

salt - 1.5 tablespoons
sugar - 3 tablespoons
water - 1.5 liters

It is not necessary to sterilize jars and lids, it is enough to wash the jars with soda well, and pour boiling water over the lids.

Preparing pickled tomatoes for the winter is much easier than it might seem to inexperienced housewives. Follow the recipe recommendations and everything will work out for you in the best possible way!

Step by step photo recipe:

Wash the jars thoroughly. Prepare spices- You can rinse them with cold water. Peel the garlic. If you add carrots and parsnips, peel, wash and cut into thin slices.

Dense, whole, without damage and cracks, wash the tomatoes and put them in a colander to drain the water. I prick each tomato with a toothpick near the stalk (not deep 5-6 punctures). This is necessary so that the tomatoes do not burst when you pour boiling water over them.

Put the spices in the bottom of the jar.

Lay the tomatoes on top.

Fill the jar boiling water to the very top and cover with a lid, leave for 10 minutes to warm up the tomatoes.

After 10 minutes, drain the water into a saucepan, cover the jar of tomatoes with a lid and prepare the marinade. For both cucumbers and tomatoes, I always prepare the marinade in the same water that I pour over the vegetables to warm up, because a lot of flavors from herbs, spices and garlic have already come out into it.

Add to drained water salt and bring it all to a boil.

Pour over the tomatoes boiling brine, add directly to the jar acetic (or citric) acid and close immediately with a seamer. Turn the jar upside down and wrap it in a blanket until it cools completely (usually for a day). After a day, we unfold the jars of tomatoes and put them on a shelf in the pantry for storage.

garlic 4-5 cloves

black peppercorns 10 pcs

allspice-peas 5-7 pcs

carnation 5 -7 pcs

dill umbrellas 2-3 pcs

horseradish leaves 1-2 pieces

bay leaf 1-2 pieces

cherry leaves 3-4 pieces

black currant leaves 3-4 pieces

hot pepper tip

Marinade with vinegar

You will need: (for 1 three-liter jar)

salt 2 tablespoons
sugar 3 tablespoons
acetic acid 70% 1 dessert spoon
water 1.5 liters

Marinade with citric acid

You will need: (for 1 three-liter jar)

salt - 1.5 tablespoon
sugar - 3 tablespoons
citric acid - 1 teaspoon
water - 1.5 liters

Wash the jars thoroughly. Prepare the spices - they can be rinsed with cold water. Peel the garlic. If you add carrots and parsnips, peel, wash and cut into thin slices.
Wash the tomatoes and drain in a colander to drain the water. Prick each tomato with a toothpick near the stalk (not deep 5-6 punctures).
Put the spices in the bottom of the jar. Lay the tomatoes on top.
Pour boiling water over the jar to the very top and cover with a lid, leave for 10 minutes to warm up the tomatoes.
Drain the water into a saucepan and cover the jar with tomatoes. Add isachar to the saucepan, bring everything to a boil.
Pour boiling brine over tomatoes, add acetic (or citric) acid directly into the jar and close immediately with a seamer. Turn the jar upside down and wrap it in a blanket until it cools completely (usually for a day). After a day, we unfold the jars of tomatoes and put them on a shelf in the pantry for storage.

I love canning, I cook a lot of blanks and in large portions.
I will share with you a proven recipe for canned tomatoes in three-liter jars, the tomatoes according to this recipe are tender, with a slightly spicy and piquant taste.

Ingredients for 10 three-liter cans of ready-made tomatoes:

Tomatoes (whole) - 20 kg (2 kg per jar)
Hot pepper (fresh) - 2-3 pcs. (depending on how bitter it is)
Sweet pepper - 10 pcs. (one per can)
Garlic - 20 cloves (2 cloves per jar)
Vinegar - 30 tbsp. spoons (3 tablespoons per jar)
Sugar - 30 tbsp. spoons (3 tablespoons per jar)
Salt - 20 tbsp. spoons (2 tablespoons per jar)
Allspice - 40 pcs. (4 peas per jar)
Dried cloves - 20 pcs. (2 pieces per jar)
Bay leaf (medium) - 10 pcs. (1 piece per jar)
Greens, horseradish leaves, celery leaves (optional)
Three-liter jars - 10 pieces
Lids - 10 pieces

Cooking

To begin with, we prepare all the components so that they are nearby. Wash tomatoes, other vegetables and greens with cool water. Peel the pepper and garlic.

You need to sterilize the jars in advance in the oven or steam.
When everything is ready, we begin to lay the jars in this way: put greens and horseradish leaves on the bottom of the jar.

Next, fill the space with tomatoes, put bitter and sweet peppers in the middle and again put tomatoes to the top. Try not to press hard on them, so as not to crush.

When the jars are full, fill them with boiling water and cover with plastic lids. Let stand 10-12 minutes.

Now carefully drain the boiling water and put in each jar the following ingredients for the marinade: vinegar, sugar, salt, allspice, dried cloves and bay leaf. Finely chop the garlic in each jar.

The next step is to fill the jars with boiling water and roll them up with special lids for preservation. After that, you need to turn the jars so that the lid is on the bottom.
So we put them under a warm blanket until they cool. After about 30 days, you can try ready-made tomatoes.

The second half of summer is the best time to prepare food for the winter. During this period, housewives pay special attention to canning tomatoes. Pickled tomatoes go well with many everyday and festive dishes, which contributes to the creation of numerous recipes for their preparation.

100 g of canned homemade tomatoes contain about 109 kcal.

The easiest pickling tomato - step by step photo recipe

If you decide to do conservation for the first time, then choosing the right recipe from the whole variety will be quite difficult.

We bring to your attention the classic method of harvesting, which has been used by thrifty housewives for many years. The recipe below is quite simple and will not cause difficulties even for those who are doing it for the first time.

You can add the main ingredients with slices of bell and hot peppers, finely chopped onions and celery. Determine the amount to taste.

Your mark:

Cooking time: 45 minutes

Quantity: 1 portion

Ingredients

Tomatoes (in this case plum-shaped variety: about 1.5-2 kg
Salt: 2 tbsp. l.
Sugar: 3.5 tbsp. l.
Bay leaf: 1-2 pcs.
Vinegar 9%: 3 tbsp. l.
Allspice: 2-3 mountains.
Black polka dots: 4-5 pcs.
Dill umbrellas: 1-2 pcs.
Horseradish: a piece of rhizome and a leaf
Garlic: 3-4 cloves

Cooking instructions

First of all, wash the tomatoes thoroughly, select fruits of the same size and check them for spoiled areas: if there are wormholes, set aside on the tomato.

If you are using the Cream variety, note that their center usually marinates poorly and remains firm. To avoid this, pierce the stem of each tomato with a toothpick. It is enough to make 2-3 punctures.

Wash the jars under running water. Use only regular baking soda as a cleaning agent! After that, disinfect the container.

This can be done in several ways: over a pot of boiling water, in a double boiler, microwave, oven.

At this time, prepare the rest of the ingredients.

When all containers are processed, lay the required amount of greens, onions, garlic, bay leaves and a mixture of peppers on the bottom.

Fill to the top with tomatoes. Pour boiling water, cover with lids and leave to partially cool the liquid.

Now put a lid with holes on the neck and drain it back into the pan. Boil again, add a portion of salt and sugar. Mix thoroughly.

When the marinade boils, pour them over the fruits. Add vinegar to each jar and cover with lids. Roll up after 10 minutes.

If there is no seamer at hand, use thermal lids or screw caps. In the latter case, a special container with a thread on the neck is needed.

Turn tightly closed jars over and place in a cool place. Wrap in a warm blanket and soak under it for a day. On this canning tomato can be considered finished.

Preform without sterilization

To prepare one three-liter jar of canned tomatoes without sterilization, you need:

tomatoes of the same size and ripeness - 1.5 kg or how much will fit;
salt - 30 g;
70% acetic acid - 1 tsp;
sugar - 60-70 g;
greens (horseradish leaves, currants, cherries, dill umbrellas) - 10-20 g;
peppercorns - 5-6 pcs.;
garlic - 2-3 cloves;
bay leaf - 2-3 pieces;
how much water will go in.

How to preserve:

Tomatoes selected for conservation, wash and dry.
Rinse greens. Chop coarsely with a knife.
Peel the garlic.
Take a pre-prepared jar. At the bottom put 1/3 of the greens, bay leaves and peppercorns.
Lay 1/2 of the tomatoes and add 1/3 of the greens. Fill the jar to the top and lay out the rest.
Heat about 1.5 liters of water. Its exact amount depends on the packing density of the tomatoes and will be determined after the first filling.
When the water boils, pour into a container with tomatoes. Top with boiled lid.
Keep for 20 minutes.
Carefully pour liquid into a saucepan. For convenience, a nylon cap with holes can be put on the neck.
Add salt and sugar to the pot. Heat everything to a boil and boil for about 3-4 minutes.
Pour the brine into a jar, add acetic acid and roll up.
Carefully place the container upside down and wrap it with a blanket. Hold until cool.

After that, return to its normal position and keep it in a visible place for 2-3 weeks, after which it can be moved to a storage place.

A simple recipe for pickling green tomatoes

To prepare one jar of 2 liters of delicious green tomatoes, you need:

unripe tomatoes - 1.0-1.2 kg;
horseradish leaves, cherries, currants, dill umbrellas - 20-30 g;
garlic - 4-5 cloves;
water - 1.0 l;
salt - 40-50 g.

What to do:

Boil clean water, add salt, stir. Cool down completely.
Wash tomatoes and greens for pickling. Dry.
Peel the garlic cloves.
Chop coarsely with a knife or simply pick greens with your hands and lay half on the bottom of the container. Add half of the garlic.
Fill to the top with green tomatoes.
Put the remaining herbs and garlic on top.
Pour in cold brine.
Dip the capron lid in boiling water for a minute and immediately put it on the neck.
Remove the workpiece to a place for storage, it is desirable that the temperature there be not lower than +1 and not higher than +5 degrees.
After 30 days, salted green tomatoes are ready.

Tomato slices

For this recipe, it is advisable to take large and fleshy tomatoes with small seed chambers, irregularly shaped fruits are also suitable.

To prepare five liter jars you need:

tomatoes - 6 kg or how much will take;
water - 1 l;
vegetable oil - 100-120 ml;
salt - 30 g;
vinegar 9% - 20 ml;
sugar - 60 g;
fresh dill - 50 g;
garlic - 5 cloves;
onion - 120-150 g;
laurel - 5 leaves;
peppercorns - 15 pcs.

Process step by step:

Wash the tomatoes selected for conservation. Then carefully cut into slices. Small ones can be cut into 4, and large ones into 6 parts.
Peel the onions and cut them into half rings. Place the bow on the bottom.
Peel the garlic and place it whole in jars.
Add parsley and pepper.
Wash and cut dill. Send to the rest of the components.
Pour a tablespoon of oil into each container.
Fill to the top (not too tightly) with chopped tomatoes.
For the brine, boil water in a saucepan. Pour sugar and salt, wait for dissolution. Add vinegar last.
Carefully pour the resulting marinade into the jars so that 1 cm remains to the top. About 200 ml of brine is taken per liter container.
Cover with lids on top. Carefully place the filled container in a basin of water and sterilize for a quarter of an hour.
Roll up, turn upside down. Cover with a blanket and let cool completely.

Tomatoes in jelly - simple and delicious

The calculation of products is given per liter jar, but usually brine is obtained for about three jars, therefore it is better to take vegetables immediately in triple quantity. For one serving you need:

the smallest tomatoes - 500-600 g;
onion - 50-60 g;
garlic - 4-5 cloves;
sugar - 50 g;
gelatin - 1 tbsp. l.;
salt - 25 g;
vinegar 9% - 1 tsp;
bay leaf;
peppercorns - 5-6 pcs.

Action algorithm:

Wash tomatoes, dry.
Peel the onion, cut into rings.
Peel the garlic.
Put the onion, garlic and tomatoes in a jar.
Pour the contents with boiling water and cover with a lid on top. Leave for 10 minutes.
Separately, boil a liter of water with bay leaf, pepper, salt and sugar. Add vinegar.
Drain boiling water from the jar, add gelatin and pour brine.
Roll up the lid. Keep upside down under a blanket until completely cool.

Salted tomato with garlic

To quickly pickle tomatoes with garlic you need:

tomatoes - 1.8 kg or how much will fit in a 3 liter container;
garlic - 3-4 medium sized cloves;
vinegar 9% - 20 ml;
sugar - 120 g;
salt - 40 g;
water - how much will go.

How to preserve:

Wash the tomatoes and put them in a jar.
Pour in boiling water. Cover with a lid on top.
Withstand 20 minutes.
Drain the water into a saucepan. Boil
Peel the garlic, push through a press and put in tomatoes.
Pour salt and sugar directly into the jar.
Pour the contents with boiling water and lastly pour in the vinegar.
Turn upside down, wrap with a blanket and let cool.

With onion

For three liter jars of tomatoes with onions you need:

tomatoes - 1.5 kg or how much will go in;
onions - 0.4 kg;
salt - 20 g;
sugar - 40 g;
oils - 20 ml;
vinegar 9% - 20 ml;
bay leaf - 2 pcs.;
peppercorns - 6 pcs.

What to do:

Wash tomatoes. At the tops make an incision with a cross. Drop into boiling water. After a minute or two, catch the fruits with a slotted spoon and put in ice water.
Carefully remove the skin and cut with a sharp knife into circles 6-7 mm thick.
Peel the onion and cut into rings of the same thickness.
Fill jars with vegetables, alternating layers.
Boil water with pepper, parsley, sugar and salt.
Pour in oil and vinegar.
Pour brine over tomatoes. Cover with lids.
Sterilize in a tank of water for a quarter of an hour.
Roll on covers.
Turn upside down, wrap with a blanket. Keep like this until completely cooled.

with cucumbers

To preserve a tomato along with cucumbers, you need to take (per 3 l):

tomatoes - about 1 kg;
cucumbers no longer than 7 cm - 800 g;
pickling greens - 30 g;
garlic - 3-4 cloves;
salt - 20 g;
sugar - 40 g;
vinegar 9% - 20 ml;
water - 1 l.

Step by step process:

Soak cucumbers in water, wash well, dry and cut off the tips.
Wash the selected tomatoes, dry them.
Rinse the pickling greens (as a rule, these are dill umbrellas, currant and cherry leaves, horseradish leaves) with water and shake well.
Chop into large pieces with a knife.
Peel the garlic cloves.
Put half of the greens and garlic in a sterile jar.
Place cucumbers vertically.
Arrange the tomatoes on top and lay out the remaining herbs and garlic.
Boil water and pour into a filled jar. Put the lid on top.
Soak vegetables in boiling water for 20 minutes.
Drain water into a saucepan.
Add salt and sugar.
Heat to a boil. Pour in the vinegar.
Pour the vegetable platter with boiling brine.
Roll on the lid using a seaming machine.
Turn the jar upside down and cover with a blanket. Keep in this state until completely cooled.

Simple assorted tomato and vegetables

For 5 liter jars of a beautiful assortment you need:

yellow and red tomatoes - 1 kg each;
the smallest cucumbers - 1.5 kg;
carrots - 2 medium root crops;
garlic cloves - 15 pcs.;
sweet multi-colored pepper - 3 pcs.;
sugar - 40 g;
vinegar 9% - 40 ml;
salt - 20 g.

Wash tomatoes and cucumbers. Cut off the ends of the latter.
Clean the carrot. Cut it into slices or sticks.
Peel the garlic.
Remove the seeds from the peppers and cut them into long strips.
Pack all vegetables approximately equally in jars.
Heat about 2 liters of water to a boil and pour over the assortment. Place lids on top.
After 10 minutes, drain the liquid into a saucepan. Boil it again.
Repeat filling.
After 10 minutes, drain the water again and bring to a boil. Pour salt, sugar. Stir until completely dissolved and pour in the vinegar.
Pour the assortment with boiling marinade and roll up.

Turn the rolled jars upside down, then cover them with a blanket and keep until cool.

Homemade tomato preparations will taste better if you follow the recommendations below:

It is advisable to choose oval or elongated tomato varieties with dense skin for pickling. Well suited "Novice", "Lisa", "Maestro", "Hidalgo". The fruits must be in the same stage of maturity.
To make jars with pickled tomatoes look more elegant, you can add small ones weighing 20-25 g to fruits of a regular size. For this, the varieties "Yellow Cherry", "Red Cherry" are suitable. Small tomatoes will fill the voids well.
If the recipe involves cutting tomatoes into circles or slices, then preference should be given to fleshy varieties with small and few seed chambers. Of the old varieties, this is "Bull's Heart", and of the new ones, these are "King of Siberia", "Mikado", "Tsar Bell".

After the jars have cooled under the covers and are turned upside down, there is no need to rush to move them to a storage location. It is advisable to hold it in plain sight for about a month in order to notice clouding of the brine or swelling of the lid in time.

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