Preserving tomatoes for the winter delicious vegetables can be cooked according to different recipes. Classic variant such canning is a separate preparation of the marinade and whole tomatoes in three-liter jars, which are filled with this tomato. Recipe canned tomatoes lick your fingers - the most popular and amazing preparation for the winter. These tomatoes can be served as an addition to any dish.
For a 3 liter jar we need:
- Red tomatoes - as much as will enter,
garlic-5 cloves
currant leaf - 5-6 pieces,
horseradish leaf-1pc,
cherry leaf-3-4pcs.,
dill umbrella-2-3pcs.,
bay leaf-2-3pcs.,
black peppercorns-10-15pcs.
- For 1 liter of water:
1 st. spoon of salt
1 st. a spoonful of sugar
1 st. spoon of 9% vinegar.
Cooking:
Rinse everything, prepare the jars (I just wash them), boil the lids for 5-7 minutes. At the bottom of the jar we put almost all the greens + garlic (I cut the clove in half). We leave only 1 dill umbrella, a couple of bay leaves and 1-2 black currant leaves on the very top of the jar.
without vinegar
For those owners who care about the most healthy diet, a recipe for canning tomatoes for the winter, very tasty, without vinegar, will be useful. Such tomatoes will turn out to be incredibly useful, without high acidity. But for conservation, only ripe, not soft fruits are selected. Yellow tomatoes are perfectly preserved in this way.
- 3 kg of tomatoes;
- Four cloves of garlic;
- Three branches of dill;
- Six leaves of cherries and currants;
- 8 peppercorns;
- One and a half tablespoons salts;
- Two from the floor. st.l. Sahara;
- Water (how much is included in the jar).
Put greens and garlic into each already prepared jar, then tamp the tomatoes to the very top of the jar and pour boiling water over the vegetables. Cover the jars with lids and leave for a quarter of an hour. After this time, drain the water into a saucepan, and pour the tomatoes with fresh boiling water. Bring the water to a boil and, when the water is drained a second time, pour this brine.
Just do not forget, first dissolve sugar and salt in brine. Leave the seaming for another quarter of an hour, then pour the pan again. Boil the brine for a couple of minutes and pour into a jar, immediately roll up and turn upside down to cool completely. When the jars have cooled down, store them in a cool place.
Canned tomatoes as barreled with aspirin
- Water - 1 l.
- Ripe vegetables.
- Salt coarsely fractionated,
- sugar and vinegar 9 percent concentration - a tablespoon of each component.
- Garlic - 4 teeth.
- Lavrushka - 2 pcs.
- Aspirin.
- Black peppercorns - 5-6 pcs.
- Cherry leaves, horseradish, blackcurrant, dill.
For this recipe, it is recommended to use sweet and fleshy tomatoes. Rinse the tomatoes. Rinse greens well, dry. Peel the garlic from the husk. Put all spices, herbs in clean glass containers and put vegetables on top. Pour water into the pan, put on fire, bring to a boil, add salt, sugar, mix until completely dissolved and pour in vinegar at the end. Pour the prepared vegetables with boiling brine and put aspirin. 1 tablet is enough for a liter of workpiece, 2 tablets for a 2-liter container, 3 tablets for a 3-liter container. Roll up the workpiece, turn the house upside down, wrap it up and leave it in this position until it cools down. According to this recipe, you can use not only ripe, but also brown tomatoes.
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 parts.
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 moment.
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
ProductsTomatoes - 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 hot water with baking soda. Carefully washed jars can not be sterilized. Three liter jars with pickled tomatoes should be covered with metal lids using a seamer.
When pickling tomatoes long-term storage apply not only the double filling method (used in the recipe), 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
ProductsTomatoes (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
Pickled tomatoes for the winter in jars are a delicious and simple homemade preparation from ordinary and affordable ingredients. A recipe that has been verified over the years: I give a calculation for one, two and three liter jars so that spins can be made in different quantities - both for a large family and for a small one. I got the recipe for a tomato for the winter in jars from my mother, but my grandmother liked to cook more, or something like that.
I trust these recipes completely - they are time-tested and always turn out delicious. True, I “modernized” this preparation a little to my liking, but this did not affect the essence in a special way - I just added fragrant spices that gave the tomatoes a special taste.
In addition to the tomatoes themselves, you can add cucumbers, zucchini, squash to them in a bottle, bell pepper, onion and even chili. The main thing is that such additives should be no more than 10% of the total number of tomatoes.
I used liter, two- and three-liter jars. Approximately 500-700 g of tomatoes are placed in a liter jar (depending on the size and density of folding in a jar); in a 2-liter, about 1-1.2 kg, and in a three-liter - 1.6-1.8 kg.
Ingredients:
- Tomatoes - 8 kg
- Squash - 3 pcs.
- Onions - 2 large
- Bulgarian pepper - 10 pcs.
- Garlic - 2 heads
- Dill - a large bunch with inflorescences together
- Mustard seeds, coriander and whole cloves - to taste
- Allspice peas - 10-15 peas
- Bay leaf - 5 pcs.
- Horseradish leaves - 5-6 pcs.
- Fresh tarragon - 3-5 sprigs
For the marinade for 1 liter of water:
- 1 tbsp salt
- 2 tbsp Sahara
- 50 g vinegar
How to pickle tomatoes for the winter in liter jars
First of all, I prepared the jars - washed them, poured in a little water and sterilized in the microwave for 15 minutes. Boiled the lids.
Washed the tomatoes.
For conservation, it is better to choose small-sized varieties of "cream".
I also washed all the greens, peeled the garlic, cut the squash and bell pepper, cut the onion into rings and prepared the spices.
Now you need to put all this stuff in banks.
Here is a carnation.
Here are the mustard seeds.
At the bottom of the jar I put a horseradish leaf, garlic, cloves and mustard seeds.
She laid a layer of tomatoes to half the jar.
Then bell pepper.
And patissons.
Threw garlic and lavrushka.
Between the tomatoes and the jar, she squeezed onion mugs.
I put a layer of greens again - dill umbrellas, tarragon and horseradish. And to the top of the jar laid out tomatoes.
I did this with all the vegetables and herbs until the tomatoes ran out.
She boiled water in a saucepan. It also needs to be calculated by the number of cans. I do it like this: for 1 liter jar You will need about half a liter of water. Hence, for 2 and 3 liter jars you will need 1 liter and 2 liters of water, respectively. But just in case, I initially set it to boil for 1 liter of water more - it’s better to drain the excess later.
When the water boils, I fill all the jars with tomatoes, cover with lids and leave for half an hour. If there is water left in the pot, I pour it out.
After half an hour, I drain the water from all the cans, add another 250 ml of water, bring it to a boil again.
Then I throw in salt and sugar. Their number must be calculated based on how much water you have, since the ingredients for the marinade are given per 1 liter water .
Waiting for the salt and sugar to dissolve. Then I pour in the vinegar and immediately fill the jars with boiling marinade.
And then I seal it.
I put the jars upside down under the blanket and leave to cool completely.
That's all, delicious pickled tomatoes for the winter with spices are ready!
Bon Appetit! Tatiana's recipe
Pickled tomatoes are wonderful! They are hearty and appetizing, great as a snack, can be added to salads, pickles and other delicious food. In order not to buy products of dubious origin in stores, it is advisable to pickle the tomatoes at home yourself. Thankfully it's not that hard. Read on for how to make a marinade for tomatoes in a 3-liter jar and perform the remaining procedures.
Rules for pickling tomatoes
For preservation, you can take any tomatoes: red, brown, pink, yellow and even green. The main thing is that they are strong, with a dense skin and without defects. So that the tomatoes do not burst when pouring, it is recommended that you first rinse the vegetables in cold water, immediately removing the stalks, and then pierce their skin in some places with a toothpick. To improve the taste, you can put onions, bell peppers, cucumbers, garlic and all kinds of edible herbs (rosemary, basil, horseradish, and so on) in a jar.
The best preservation of pickled tomatoes can be ensured by properly preparing the jars for their laying. They should be thoroughly washed with warm water with the addition of soda and rinsed with plenty of water so that the alkali is well washed off, and then put it on the kettle to be sterilized. After 15 minutes, remove, put on a clean towel on the table with the neck down, let cool slightly.
To calculate how many liters of marinade for tomatoes per 3-liter jar for the winter, you should put the vegetables in a container and pour cold water. Then pour the liquid into a large measuring cup through the lid with holes. To the resulting volume, add another 200 ml of water (based on 1 jar) in case it spills over the top during pouring.
Marinade for spicy tomatoes
The marinade for tomatoes, created according to the recipe below, turns out to be a little spicy, spicy and at the same time exquisite. The tomatoes that were filled with it have an amazing taste. They can be stored for 1 year or more.
Ingredients for 1 three-liter jar:
- garlic cloves - 2 pcs.;
- vinegar and granulated sugar - 3 tbsp. spoons;
- ordinary fine salt - 2 large spoons;
- peppercorns - 4 pcs.;
- medium-sized parsley - 2 leaves;
- dried cloves - 2 pieces.
Cooking method:
To create a marinade for tomatoes in a 3-liter jar, you need to collect all the ingredients together. By this time, the tomatoes should already be washed, pierced with toothpicks and placed in a container, if desired, along with hot and sweet peppers (1 each), garlic cloves (4 cloves) and herbs (dill, celery, horseradish).
The ingredients intended for the marinade should be laid during the second pouring with boiling water, directly into the jar. After that, it is recommended to roll up the container with a key, turn it over, put it under a warm blanket until it cools. You can eat tomatoes after 30 days.
Georgian tomato marinade recipe
When preparing this marinade for tomatoes in a 3-liter jar, you need to be careful: it is very bitter. But ready-made tomatoes are spicy, with an unusually tasty aroma. Eating them is a real pleasure, especially with vodka.
Ingredients:
- dill, basil, parsley - 1 bunch each;
- sheet white cabbage - 1;
- cilantro - 4-5 branches;
- clean water - 3-4 liters;
- garlic cloves - 7 pcs.;
- lavrushka - 2 leaves;
- chili pepper - 1 pc. (you can take 2);
- regular salt - 7 tbsp. spoons.
Cooking method:
Pour water into a five-liter saucepan, add salt, throw in parsley. Leave the brine to boil. Separately, take chili peppers, garlic, all greens, wash, chop, mix. Expand cabbage leaf, put the prepared mass into it, roll into a sausage. Put on a board, cut into thin strips. The smell at this moment will be amazing, but you can’t try the workpiece, you can burn the mucous with pepper. Arrange cabbage "sausages" in jars (1 pc. in each), send tomatoes there. Pour everything with boiled and slightly chilled brine. Roll up and wrap up. Eat after 1-2 weeks, cut into slices.
Marinade recipe with 70% vinegar
This classic recipe marinade for tomatoes in a 3-liter jar with 70 vinegar, which almost every good housewife knows. Tomatoes on it always turn out well, the risk of their explosion is minimal.
Ingredients (based on 1 jar):
- horseradish - 1-2 medium-sized leaves;
- currant and cherry leaves - 3 pcs.;
- dill - 1-2 umbrellas;
- allspice - 3-4 peas;
- sweet pepper (vegetable) - 1-2 pieces;
- hot pepper - optional;
- vinegar 70% - 1 tbsp. a spoon;
- sugar and fine salt - 3 large spoons each.
Cooking method:
In a sterilized jar, put horseradish, halved garlic cloves, leaves, tomatoes and peppers. Pour boiling water over everything, cool. Pour the brine from the container into the pan, add salt, granulated sugar. When it boils, pour in a spoonful of vinegar, turn it off immediately. Pour the tomatoes, close the jar with a lid and roll up.
Marinade for tomatoes without sterilization
Since the marinade for tomatoes in a 3-liter jar without sterilization will be cooked, it is important to thoroughly wash all the ingredients suitable for this, in particular tomatoes, bay leaves and the greens used. Fruits should be laid like this: large - on the bottom, small - on top. This will make filling the container easier.
Ingredients:
- fine sugar - 0.2 kg (or faceted glass);
- table salt - 1 large spoon;
- apple or regular 9% vinegar - 5 tbsp. spoons;
- black and / or sweet peas - 10 pcs.;
- lavrushka - 2-3 small leaves;
- greens, cloves and garlic - optional.
Cooking method:
Wash cans of soda well, sterilize and dry. Put in them parsley, pepper and herbs, tomatoes. Pour in boiled water, cool. Drain the liquid into the pan through a special lid with holes. Add sugar, salt. When the water boils, carefully pour vinegar into it, immediately turn off the gas. Pour brine into jars. Close the container with iron lids and, turning upside down, put in a warm place, cover. When it cools down, take the cans of tomatoes to the cellar. Store 12-18 months.
Marinade for tomatoes with pine flavor
Tomatoes marinated in the same brine with pine branches have a unique taste and aroma. They are strong enough even after a few months of salting. It is worth saying that cucumbers can be cooked according to the same principle.
Ingredients:
- small yellow tomatoes;
- apple juice - 1 liter;
- finely ground salt - 3 tbsp. spoons.
- pine branches - 1 piece, up to 10 cm long.
Cooking method:
Wash the tomatoes, blanch in boiling water for 10-15 seconds, carefully transfer to a jar where a pine branch already lies. Boil apple juice together with salt, pour the resulting mass of fruit. Leave for 7-9 minutes to cool. Pour the brine from a glass container into a saucepan, boil and send back. Close the jars with lids, cool and take out in the cold.
Marinade for tomatoes with citric acid
Tomatoes in this recipe go well with onions and citric acid, the sweetness of the marinade does not spoil their taste at all. This method of preservation has been tested many times.
Ingredients:
- red dense tomatoes - 1.45 kg;
- 2 heads of onions;
- 3-4 cloves of garlic;
- drinking water - 1.5 l;
- fine sugar - 1 large spoon without top;
- table salt - 3 teaspoons;
- allspice - 9 peas;
- cloves - 3 things;
- dill inflorescences - 1-2 pcs.;
- citric acid (or juice) - 1.5 teaspoons.
Cooking method:
To prepare a marinade for tomatoes in a 3-liter jar with citric acid, you need to put onion, cut into thin rings, spices and tomatoes on the bottom of the jar. As tight as possible. Pour water into the pan, add finely ground salt and granulated sugar, boil, after 1-2 minutes add acid. Hold on the gas for another 2-3 minutes, the lemon should completely dissolve. Pour the brine into jars, cover with lids. Sterilize jars for 12 minutes, roll up and turn upside down. Wrap in warm material, leave for 24-26 hours. Take it to the cellar.
Marinade for tomatoes with vodka
Vodka does not affect taste qualities and aroma of tomatoes, it helps to keep their original shape, prevents fermentation and increases the shelf life by 2-3 times. The finished fruits are slightly crispy and appetizing, and the brine is non-alcoholic.
Ingredients:
- fine sugar - 5 large spoons;
- ripe tomatoes - 1 can;
- drinking water - 7 tbsp.;
- finely ground salt - 2 tbsp. spoons;
- sugar - 4 large spoons;
- lavrushka - 3 sheets;
- garlic cloves - 2 pcs.;
- peppercorns - 10 pcs.;
- carnation - 5 pcs.;
- 9% vinegar and vodka - 1 tbsp. spoon
- a pinch of red pepper;
- oak or cherry leaves - 5 pieces.
Cooking method:
First you need to pour boiling water over jars of tomatoes. 5 tablespoons of sugar for marinade for tomatoes in a 3-liter jar is still a bit much, so it’s better to take 4. They need to be poured into a saucepan along with all the spices and leaves, poured with water, boiled. Pour the cooled water out of the jars and pour the prepared brine into them. Cover the container with a lid, sterilize for 20-22 minutes. Then take it out, quickly close it and put it under a warm blanket to cool. Take out to cold. The same recipe can be used to make a marinade for a 3-liter jar for green tomatoes.
As a conclusion
Now you know many recipes for creating tasty brine for tomatoes - with vodka, citric acid, vinegar and without all this. Choose the best, in your opinion, and cook with pleasure. Bon Appetit!
