Sweet tomatoes for the winter per 1 liter. Delicious tomato marinade - three best recipes for how to make tomato marinade for the winter. Pickled tomatoes in liter jars

– an essential part of our diet. They are eaten with pleasure both at the festive and at the everyday table.

And every zealous housewife has her favorite recipes for tomato twists for the winter. The taste of canned tomatoes can be different - spicy, sweet, sour. It all depends on the spices and seasonings added to the marinade.

Such tomatoes are served as a full-fledged snack, and in addition to many other dishes. Thanks to natural acid and vinegar, they are perfectly stored. However, this type of preservation has its own subtleties in preparation.

Did you know? Eating a large amount of tomatoes that have passed heat treatment characteristic of Mediterranean cuisine. This fact is associated with low mortality from heart attacks of the Greeks, Italians, Spaniards.

Pickled red tomatoes

Most often, red, ripe tomatoes get into jars.

Acute

Tomatoes marinated with garlic and chili peppers are especially distinguished spicy taste. They are perfect with different alcohol, barbecue and grilled meat. For cooking you need:

First you need to wash the tomatoes and chili peppers, dry them by placing them on a towel. Then you can do the marinade. Sugar, salt, and other spices are added to 1.3 liters of boiling water. Boil for three minutes. Next, vinegar is poured in, boiled again.

Tomatoes are tightly packed in sterile jars, chili peppers, chopped garlic, parsley sprigs are placed between them. Banks are completely filled with hot marinade.

Filled containers are placed in a saucepan with a towel at the bottom and boiled for 5-10 minutes, depending on the volume.

After sterilization, the jars are closed, turned upside down and covered with warm clothes until they cool.

Tomatoes prepared in this way can be stored for up to two years in a cool place.

Sweet

There are a lot of recipes for sweet pickled tomatoes. But most often experienced housewives use a basic set of products.

• ripe tomatoes (enough to fill the jar as much as possible);
• 200 g of sugar;
• 80 ml of vinegar (9%);
• 1 st. l. salt;
• 4 bay leaves and a couple of black peppercorns.

Tomatoes are placed in washed 3-liter jars. Pour boiling water to the top and let stand for 30 minutes. Then the water must be drained, and vinegar should be added to the jars.

Salt and granulated sugar are added to the drained water, boiled for three minutes and the tomatoes are poured again. After that, the containers are rolled up, wrapped and left warm until completely cooled.

Pickling tomatoes according to this recipe guarantees a sweet, no-nonsense taste.

How to Pickle Green Tomatoes

Green tomatoes are canned with the same ingredients as red ones.

Acute

To get spicy pickled tomatoes, you need (the amount is indicated based on a 1.5-liter jar):

• 1 kg of green tomatoes;
• 1 bay leaf;
• half a pod of hot pepper;
• 10 black peppercorns;
• 6 peas of allspice;
• 30 g of sugar and salt;
• 10 ml of 70% vinegar;
• half a liter of water.

The jar is thoroughly washed, rinsed with boiling water. Spices are placed at the bottom (pepper-peas, bay leaf, hot pepper). Washed tomatoes are tightly packed in a jar.

Then pour boiling water to the brim and cover with a sterilized lid. Leave it like that for a few minutes. Next, the water is drained and salt and sugar are added to it at the rate of 60 g per 1 liter.

The resulting liquid is brought to a boil, vinegar is added to it and again poured into jars, rolled up. Banks are kept under a warm blanket until they cool down.

Sweet

Sweet pickled green tomatoes are a great variety daily menu.For one kilogram of green tomatoes you will need:

• 7 black peppercorns;
• 4 cloves of garlic;
• 1 bay leaf;
• 2 tbsp. l. Sahara;
• 1 st. l. salt and citric acid;
• several sprigs of dill;
• a few sprigs of currants and / or cherries.

Garlic, bay leaf, pepper, currant sprigs, cherries, dill are placed at the bottom of sterilized jars. Containers are tightly stuffed with tomatoes. Then they are filled with boiling water and left for 10 minutes.

The water is drained, salt, sugar are dissolved in it and boiled again. After that, you need to add to the banks citric acid and vinegar, pour marinade and roll up. Banks are turned upside down, wrapped in a thick cloth until completely cooled.

Original recipes for harvesting tomatoes

Tomatoes for the winter are harvested by most housewives, but truly original and healthy recipes provide on the table in winter not only delicious snacks but also essential vitamins.

Did you know? The concentration of the natural antioxidant lycopene in pickled tomatoes is higher than in fresh ones. It protects the body from the harmful effects of free radicals, preserves the beauty and youthfulness of the skin.

Pickled Tomatoes with Onions

For 7 liter jars of pickled tomatoes with onions you need:

First, you need to put all the spices and seasonings in clean jars, then put the washed tomatoes and peeled onions in turn. You can pierce the tomatoes at the stalk so that they do not burst.

Then the jars are poured with boiling water, allowed to stand for 10 minutes and the water is drained. It is brought to a boil, adding salt, sugar and vinegar, and again poured into jars.

Important! The marinade needs to be poured so much that it begins to flow out of the container.

Pickled tomatoes with garlic

• 1.5 kg of tomatoes;
• 2 tbsp. l. salt;
• 6 art. l. Sahara;
• 2 medium heads of garlic;
• 1 tsp acetic acid (70%).

Sterilized jars heated in the oven should be filled with washed tomatoes, pour boiling water for 10 minutes and cover with cooked lids. Boil the lids for five minutes.

Then the water from the containers must be drained, add salt, sugar, acetic acid and bring to a boil again. Add chopped garlic to jars and pour boiling marinade. Now they can be rolled up. The jars are kept warm until completely cooled.

Pickled Tomatoes with Peppers

To prepare pickled tomatoes with peppers you need:

• 3 kg of tomatoes;
• 1.5 kg of bell pepper;
• 10 bay leaves;
• 20 black peppercorns;
• 150 g of sugar;
• 100 g of salt;
• 50 ml vinegar (6%)
• 1.7 liters of water.

5 peas and 6 bay leaves are placed at the bottom of liter jars. Next, alternately stack the tomatoes and peppers cut into strips. Salt, sugar and vinegar are added to boiling water, stirred. Jars are poured with ready-made marinade, immediately rolled up and sent for storage.

Pickled tomatoes with eggplant

For one 3-liter jar you will need:

• 1 kg of eggplant;
• 1.5 kg of tomatoes;
• 1 hot pepper;
• 2-3 cloves of garlic;
• 1 bunch of greens (parsley, dill, mint, etc.);
• 1 st. l. salt.

Eggplants, peeled from the peel and the middle, must first be sprinkled with salt and left for 3 hours. Then they must be thoroughly washed and stuffed with chopped herbs.

Spice should be placed at the bottom of the jar, filled up to half with tomatoes, and on top with stuffed eggplant.

The marinade is prepared by adding salt, sugar and vinegar to boiling water. This liquid is poured into jars with tomatoes and eggplants, sterilized for half an hour. Roll up. Wrap up.

Pickled tomatoes with beets

For one 3-liter jar you need:

• tomatoes (fill the jar as much as possible);
• 5 bulbs;
• 1 medium beet;
• 2 medium apples;
• 3 cloves of garlic;
• 5 peas of allspice;
• 1 branch of celery;
• 1 st. l salt;
• 150 g of sugar;
• 1 dessert spoon vinegar.

Peel the beets and cut into cubes. Cut apples into 4 pieces. Peel the onion from the husk. Put dill, allspice, garlic, celery, then vegetables on the bottom of a sterile jar.

Pour boiling water over everything and leave for 20 minutes. After that, drain the water, add vinegar, salt and sugar to it, boil and pour again. Now the banks can be rolled up. Leave to cool upside down under a warm blanket.

Pickled tomatoes with apples

The addition of sweet apples will make marinated tomatoes very tasty for the winter.

For one 3-liter jar you need:

• tomatoes (fill the container as much as possible);
• 2 sweet apples of medium size;
• 3 art. l. Sahara;
• 1 st. l. salt;
• 2 cloves of garlic;
• leaves of horseradish, dill, currant.

Dill, garlic, currant and horseradish leaves, tomatoes, apple slices peeled from seeds, and onion sliced ​​​​into rings are placed in clean jars. Pour boiling water over the jars twice and leave for 20 minutes.

Then salt and sugar are added to the water drained from the cans, brought to a boil and poured again. Now the tomatoes need to be rolled up and wrapped until completely cooled. After that, the preservation should be transferred to a cool place.

Pickled tomatoes with plums

Required Ingredients:

First you need to make a couple of punctures near the stalks of tomatoes so that they do not burst when pouring boiling water. Then all the spices, tomatoes and plums are randomly placed in jars, and between them are onion rings.

Then the containers are poured with boiling water, covered with lids and left for 15 minutes. After a quarter of an hour, the water is drained, salt, sugar, vinegar are added to it, boiled again and immediately poured into jars.

The last step is to seal the jars with sterile lids. Until completely cooled, the preservation is kept wrapped.

Pickled tomatoes with grapes

For a 3 liter jar you will need:

• 3 kg of tomatoes;
• 1 bell pepper;
• 1 bunch of grapes of any variety;
• 1 pod hot pepper;
• 3 cloves of garlic;
• 2-3 bay leaves;
• 1 piece of horseradish root;
• 3 sprigs of dill;
• cherry and / or currant leaves;
• 1 st. l. salt and sugar.

Pre-wash, sterilize jars and lids. Separate the grapes from the branch, peel the bell pepper from the seeds and cut into slices, peel the pod of hot pepper from the seeds and cut into rings, peel the garlic and horseradish.

Put all the spices and herbs on the bottom of the jar, then tomatoes mixed with grapes and sweet pepper slices. Sprinkle everything on top with the indicated amount of salt and sugar.

The jars filled in this way are poured with boiling water, covered with a lid and allowed to stand for 10 minutes. Then the marinade must be drained, brought to a boil and poured into jars again. Roll up and keep warm until cool.

Pickled tomatoes with blackcurrant

For cooking you will need:

• 2 kg of tomatoes;
• a couple of blackcurrant leaves;
• 300 ml of blackcurrant juice;
• 1.5 st. l. salt and 3 tbsp. l. Sahara;
• 1 liter of water.

Important! Since the currant has its own pronounced taste, additional spices are not needed.

Washed tomatoes are pierced with a toothpick at the stalks. Currant leaves are placed at the bottom of the jars, then tomatoes are placed on them. Banks are packed tightly.

To prepare the marinade, sugar, salt, currant juice are added to the water and brought to a boil. Pour tomatoes with this boiling liquid and leave for 15-20 minutes.

Then three times the marinade is drained from the jars and boiled again. After the third time, you should roll up the jars, wrap them in a blanket and leave them warm until completely cooled.

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helped

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Generous gifts of autumn - ripe, ripe tomatoes are harvested for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This vegetable crop, rich in vitamin C, organic acids, minerals, surpasses other gifts of nature in the number of preservation methods. Consider the most delicious recipes harvesting tomatoes for the winter and the secrets of their preparation.

Recipes for salting delicious tomatoes in jars

What types of containers are not used so that preservation is different, simple, fast, useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as another valuable vegetable crop - cucumber. Tomatoes are preserved in enameled tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to diversity when harvesting vegetables for the winter.

To obtain delicious preserves, use these secrets:

• When harvesting tomatoes for the winter, choose fruits harvested in dry weather, sort them out, laying them out separately according to the degree of ripeness.
• Do not mix when preserving. different varieties or tomatoes that are very different in size from each other.
• For pickling, use medium or small tomatoes, and make large ones tomato juice or preserve them in slices.
• Prick the stalks with a wooden stick or a toothpick to prevent cracking.
• You can even harvest fresh green tomatoes, only diseased or damaged fruits are not suitable for conservation.
• Before canning vegetables, liter glass jars wash thoroughly, sterilize with lids for at least a quarter of an hour.
• At the preparatory stage of any recipe, wash the vegetables thoroughly.
• Depending on the recipe, cover the tomatoes either whole or cut into slices.
• Use vinegar, aspirin, brine with citric acid, in rare cases, as preservatives for homemade preparations.

Pickled cherry tomatoes and garlic with vinegar

A delicious treat at the dinner table - small pickled tomatoes with an incomparable aroma and taste. For the preparation of sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar acts as a preservative. Even a photo or video is not needed to imagine how appetizing pickled cherry tomatoes look. This method of harvesting tomatoes helps to preserve them appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for harvesting (per liter jar):

• 600 g cherry;
• 1 PC. pepper (Bulgarian);
• 50 g of greens (dill, parsley);
• 3 cloves of garlic;
• 3 peppercorns (allspice);
• 2 leaves of lavrushka.

We prepare the marinade based on 1 liter of water:

• 25 ml of vinegar (table 9%);
• 2 tbsp. spoons of spices (sugar, salt).

The process of making pickled cherry tomatoes:

1. In a sterilized glass container, put two cloves of garlic, allspice, chopped herbs.
2. Cherries punctured in the stalk area should be placed in a jar, starting with larger fruits. Shift the fruits in layers with lavrushka, bell pepper to the very top.
3. Boil the marinade by adding water and spices. Pour into conservation, leave for a quarter of an hour. Then pour back into the pot and boil again.
4. Boil the marinade, pour the vinegar into a jar of cherry tomatoes, then roll up the lid.
5. Turn the preservation over, put it on the lid, wrap it with a warm cloth until it cools completely.
6. Pickled cherries have a sweet and sour taste, and you will be able to taste them in a few weeks.

Salted tomatoes in a cold way without sterilization

Tomatoes are harvested for the winter and in a cold way, and in order to preserve the maximum of nutrients, the fruits are rolled up without sterilization. A cold ambassador will require some free time, but when the time comes to try salting, you won’t want to tear yourself away from the treat. Consider one important nuance when salting tomatoes: store the preservation in a cool place. The recipe (based on a liter jar) provides for the following ingredients:

• 500 g of tomatoes;
• 15 g of salt;
• 2 cloves of garlic;
• 30 ml of vinegar (table 9%);
• 500 ml of water;
• 1 st. a spoonful of sugar;
• greens (dill umbrella, celery);
• 3 peas of pepper (allspice, black);
• 1 aspirin tablet;
• spices (to taste);

Step-by-step process of salting tomatoes in a cold way:

1. Put greens, peppercorns, garlic, parsley, etc. into the prepared glass jar.
2. Fill the container with whole, ripe fruits, stacking them tightly to each other.
3. Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let stand for a couple of minutes and pour the tomatoes with brine.
4. Crush an aspirin tablet, pour it into a jar on top so that the homemade preparation does not become moldy.
5. Close the tomatoes with a nylon lid, put until cooked and store in a cold place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for salting for the winter. If pick up good recipe, according to their palatability this option of home preservation will turn out to be no less appetizing. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, both whole and in slices. A simple version of the recipe suggests that salted green tomatoes are preserved with cold filling. Even tap water works for this.

Ingredients:

• 0.5 kg of green tomatoes;
• 1 st. a spoonful of salt (coarse grinding);
• 500 ml of water;
• greens (twigs with cherry leaves, dill umbrella, currant leaves);
• 2 cloves of garlic;
• 0.5 teaspoon mustard (powder);
• horseradish (to taste).

Cooking process:

1. Dissolve coarse salt in water, mix thoroughly, wait until the impurities settle to the bottom of the container.
2. Fill a sterilized glass jar to the top with green tomatoes, pour brine (without sediment).
3. Lastly, mustard is poured into the homemade preparation, after which the ambassador is closed with a lid, leaving it for storage in a cold place.

canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, fragrant. Sunset tomato in liter jars will only benefit from the implementation of this recipe, especially if you have to preserve the fruits for the first time. Fans of original homemade preparations will be able to replenish their stocks with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

• 500-700 g red, ripe tomatoes;
• half an onion head;
• 20 ml of vinegar (table 9%);
• 700 ml of water;
• 30 g of sugar;
• a pinch of salt;
• spices (black peppercorns, cloves, bay leaf) to taste.

Preservation process:

1. Put spices in a sterilized glass container at the bottom.
2. Lay the tomatoes tightly on top, adding chopped onions as the jar fills.
3. In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pot of brine from the stove, pour in the vinegar.
4. Pour the tomatoes with the resulting marinade. Sterilize the preservation by first covering it with a lid (no more than a quarter of an hour).
5. Then roll up the jars, turn them over and put them upside down until they are completely cool.

Pickled tomatoes, like barrel

In fasting or even as a dish holiday table the table will be decorated pickled tomatoes. A recipe that will allow you to taste tomatoes like a barrel over time is easy to master. Choosing a container convenient for fermentation, it is better to store such a homemade preparation in a glass jar. If you do not know how much salt per 1 liter jar of tomato, whether to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

• 1 kg of tomatoes (medium size);
• 3 cloves of garlic;
• 500 ml of water;
• 1 st. a spoonful of sugar;
• 1 bunch of celery;
• dill (a bunch or 1 tablespoon of seeds);
• 25 g salt.

Cooking:

1. Cut the stem off the tomatoes. This must be done carefully and shallowly.
2. Put dill, celery, garlic, tomatoes in a pickling container (place with the removed stalk up).
3. Prepare the brine by boiling water with spices, let it cool a little, pour it into a jar of tomatoes.
4. The salting process lasts about 3 days until bubbles appear on the surface. If the acid of pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The tomatoes will be ready the next day.

Tomato salad "Lick your fingers"

Caring housewives prefer to harvest tomatoes for the winter even in the form of salads. Unforgettable taste is combined with special aesthetics, because for such preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared according to a simple recipe, but preparation will take some time. But the result will please, and in winter such a salad will be in great demand.

Ingredients:

• 400-500 g of tomatoes;
• 3 cloves of garlic;
• 1 head of onion;
• greens (dill, parsley) to taste;
• 25 ml of oil (vegetable);
• 25 g sugar;
• 300 ml of water;
• 15 g of salt;
• 2 leaves of lavrushka;
• 40 ml of vinegar;
• 2-3 peas of pepper (black, allspice).

Cooking:

1. Greens, onions, garlic cut. Put in a sterilized jar, pour in vegetable oil.
2. Place tomatoes on top. When the jar is full, start preparing the marinade.
3. Add spices, pepper residues, bay leaf to the water, bringing the brine to a boil. Pour vinegar at the very end.
4. Cool the prepared marinade slightly, pour into a glass container, cover with a lid. Set to sterilize for about a quarter of an hour, then roll up.
5. Thereafter home preservation turn it over, let it cool, put it away for storage. Tomato salad for the winter You're ready to lick your fingers!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, mastered the recipe for preparing assorted valuable vegetable crops, do not think about this. It is more convenient to roll tomatoes and cucumbers into large jars, but liter ones will work too. Following the recipe, observe a few important nuances: take cucumbers and tomatoes in equal proportions, you can roll other vegetables with them, but only as a decoration.

Ingredients:

• 300 g of cucumbers, tomatoes (as an option, gherkins and cherry tomatoes);
• 2 cloves of garlic;
• dill (umbrella);
• horseradish (root, about 3 cm);
• 20 g of salt;
• 5 peppercorns (black);
• 0.5 teaspoon of essence (70%);
• 25 g sugar;
• onions, bell peppers, carrots for decoration.

Step by step cooking recipe:

1. Cut off the ends of the cucumbers, soak in cold water for a couple of hours.
2. Cut horseradish, carrots, sweet peppers, onions.
3. Dill, black peppercorns, garlic lay on the bottom, from the top layers to the top tightly fit cucumbers, tomatoes, chopped vegetables, horseradish.
4. pour boiling water, leave for five minutes, drain the brine into a saucepan, where to add spices. Boil the marinade, pour back into the jar.
5. Lastly, add the essence, roll up with a tight lid, turn over, leave to cool completely.
6. Preservation assorted tomatoes cucumbers are well suited to meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify home-made preparations for the winter with a canned tomato recipe? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. Option for harvesting tomatoes in own juice or sliced ​​​​tomatoes - these are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Is it necessary to use it during preservation, if there is a desire to salt the tomatoes not whole, but cut into slices? in different step by step recipes will have their own ways of harvesting tomatoes in this form for the winter. Without sterilization, in a cold way, lightly salted, in glass, wooden, enameled dishes or even in a bag - all twist options are worthy of implementation.

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Discuss

How to close tomatoes for the winter in liter jars

Probably, for foreigners, the phrase "sweet tomatoes" seems as absurd as "carbonated boiling water" or "rectangular circle". But in a country where almost everything can be preserved: from radioactive waste to garlic arrows, know perfectly well what this popular blank is. Small tomatoes are poured spicy marinade with the addition of spices and a relatively large amount of sugar, clog and put away. It is difficult to describe how, after a long infusion, sweet pickled tomatoes for the winter are obtained - moderately spicy, juicy, slightly salty, with a slight sourness (well, it turned out ridiculous again). You just have to try it in person! In one sitting, you can sentence half three-liter jar! And I'm not kidding! In general, do not be intimidated by the name, the appetizer comes out great. And most importantly - no problems with cooking and storage.

Sweet pickled tomatoes for the winter without problems and sterilization

A stove from which one should dance if the soul asks for experiments. A basic recipe that uses vinegar and avoids sterilization. I propose to start with him. Use additional spices at your discretion. But it is my duty to warn: and so it turns out incomparably!

List of required:

Exclusively optional:

1. dill (greens or umbrellas)
2. garlic
3. Carnation

Exit: 1 3-liter jar.

How to close sweet canned delicious tomatoes for the winter:

To maximize the usefulness of filling the free space in jars, can only small and medium-sized fruits. At the same time, lay more tomatoes on the bottom. And leave the small ones to fill the neck. Sort out the vegetable. There should not be bursting, rumpled, starting to rot. Especially carefully inspect the place where the stem is attached. Mold usually appears there first. This is important because the workpiece is made without sterilization. Wash the main ingredient. I gave proportions for 3 liters, but you can use smaller containers. For 1 liter, respectively, three times less ingredients will be required. Wash the jars well. Better clean with baking soda. Sterilize if desired, but not required. Dry. Put spices - bay leaf and peppercorns. The rest is up to personal preference.
Arrange the tomatoes as tightly as possible. But do not press hard so that they do not wrinkle. Boil water. Pour into banks. Cover (do not roll) vegetables with lids. Let stand until the water is warm (this will take about half an hour). The fruits will warm up well, which will avoid the souring of the workpiece during storage. When canning large tomatoes, it is better to pierce them in several places with a toothpick. So the hot marinade is guaranteed to reach the middle.
Drain the water through the perforated lid into the saucepan. Pour vinegar into jars.
Add sugar and salt to the drained liquid. Bring to a boil. Stir to speed up the dissolution of the crystals. Boil for 2-3 minutes. Pour the boiling sweet marinade over the tomatoes. Seal with clean boiled lids. Flip. Wrap tightly with warm material. Store only after cooling.
Harvesting is excellent for 12 and even 18 months. But if you want to try sweet pickled tomatoes without waiting for winter, open the preservation no earlier than after 2 weeks. And you will be able to feel the rich taste only after a month.

Sweet tomatoes with onion rings, canned with citric acid

The combination of juicy tomatoes and onion rings in conservation is, if not ideal, then very successful. And the sweetness of the marinade does not spoil it at all. Reliable, proven many times, the method of preservation.

Ingredients:

It turns out: 3 l.

How to cook:

In small jars (0.75-1 l) it is better to preserve small tomatoes. In three-liter bottles, fruits of medium size can be placed compactly. Wash vegetables in cold water. If time permits, you can soak them for 30-60 minutes. In each tomato, near the stem, make 2-3 punctures with a thin toothpick. If you have large vegetables, you can cut them into slices.
Prepare a glass container for canning. Sterilization of jars is not required. But a thorough washing with soda is a must. Dry the washed jars. Put the bottoms up so that the water is glass. Cut the onion into moderately thin rings or halves of rings. Lay on the bottom. Add spices - thoroughly washed dill umbrella, peeled garlic cloves, cloves, peppercorns.
Fill containers with tomatoes. Pack it tightly enough so that there is less free space. But be careful not to damage the fruit. By the way, if the skin does burst, don't worry too much. Such a tomato will quickly soak in the marinade and turn out to be more tasty. This will not affect the safety of the workpiece, it will stand until the winter.
In water (1.5 l), add salt and sugar. Boil. Boil for approximately 2-3 minutes. Add a lemon. After it dissolves, remove it from the stove.
Pour into banks. Cover them with lids cleaned with baking soda. Sterilize 3 liter bottles for 12 minutes, 2 liter bottles for 10 minutes, 1 liter bottles for 7 minutes. Roll up with tin caps. Turn over to make sure the seal is tight. Is there no leakage? Wrap the workpiece in several layers of warm material. Leave to cool.
After 24-36 hours, store in a pantry or dark cellar until winter. Tomatoes are sweet, savory, onions - crispy and fragrant. And I am also delighted with sliced ​​​​tomatoes, you can look at their recipe. Very tasty and easy!

Preserved sweet and savory tomatoes stuffed with garlic

Most interesting recipe I decided to leave it for last. Lunch looks amazing! After a long pickling, garlic partially loses its piquancy, so do not be afraid of thrills!

Take:

Outcome: 1 l.

Action plan:

Wash ripe tomatoes well. With a thin knife, carefully cut a “patch” from the stalk to make a hole about halfway deep. Peel the garlic. Cut the cloves into 3-4 pieces. Place a piece of garlic in each tomato.
Pack tightly into clean glass jars. Fill with boiling water. Cover with lids. Let the workpiece stand for about half an hour. On a note: To preserve such tomatoes in a three-liter container, triple the amount of all the ingredients from the recipe.
Drain the liquid into a bowl (pot). Add spices to the list. Pour in sugar and salt. Bring to a boil over medium heat. Pour vinegar after 2-4 minutes. Remove from fire. Pour into jars to the brim.
Screw on the lids. Put bottoms up. If the marinade does not leak, cover with a blanket. Open the workpiece if there is a leak. Boil the brine and reseal. After cooling down to room temperature hide the tomatoes in a dark, cold place (cellar).
Tomatoes are awesome! sweet taste brine is successfully combined with spices, it comes out spicy, moderately spicy and juicy.

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 various 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

leaves black currant 3-4 pcs

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 the tomatoes with boiling brine, 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.

Good housewives prepare for the winter in advance, “hope for supermarkets, but don’t make a mistake yourself” - they say so, and pickle, salt, freeze. Tomatoes on the list winter preparations are in one of the first places, these vegetables are good in different types: both independently and in company with other vegetables. In this material, a selection of recipes for pickled tomatoes different ways.

Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe

At the end of the summer season, many housewives close jars of tomatoes. This job is not difficult at all. Thanks to a simple canning recipe, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very cool. This appetizer is perfect for serving on any table! The calculation of products is given for one three-liter jar.

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

• Tomatoes: 2.5-2.8 kg
• Bow: 5-6 rings
• Carrots: 7-8 circles
• Bulgarian pepper: 30 g
• Carrot tops: 1 branch
• Salt: 1 tbsp. .l
• Sugar: 2.5 tbsp. l.
• Allspice: 3-5 peas
• Aspirin: 2 tablets
• Lemon acid: 2 g
• Bay leaf: 3-5 pcs.

Cooking instructions

Sterilize the jar for a couple or in another way. Boil the lid in water for about 2-3 minutes.



Put on the bottom of the container onion rings, mugs of carrots and small pieces of bell pepper, a sprig of carrot tops.



Wash the tomatoes very thoroughly, then put them in a jar.



To boil water. Pour hot water over the tomatoes in a jar.



Leave them to infuse for 10 minutes.



After that, drain the water from the jar into the sink.



Boil water with bay leaves in a separate bowl. The leaves are for flavor. After they boil in water for 5 minutes, they should be pulled out.



Pour salt and sugar into a jar of tomatoes.



Add to the container: allspice peas, aspirin tablets, citric acid.



Pour prepared, hot water over tomatoes. Roll up the lid with a wrench.



Turn the jar upside down and wrap it in a blanket. Keep warm overnight.



After that, put the jar on the bottom and lower it into the basement for long-term storage.



How to cook pickled tomatoes for the winter in jars

You can pickle tomatoes in many ways, including using different containers, from liter jars to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).

Ingredients:

• Tomatoes - 2 kg.
• Filtered water - 5 tbsp.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.
• Vinegar essence - 1 tbsp. l. (based on each container).
• Hot black pepper, allspice, garlic - all 3 pcs.
• Bay leaf, horseradish - 1 leaf each.
• Dill - 1 sprig / umbrella.

Action algorithm:

1. Select the best tomatoes - dense, ripe, small in size (preferably the same). Rinse. Pierce each fruit with a toothpick in the area of ​​​​the stalk. This will help keep the tomatoes whole when pouring boiling water over them.
2. Sterilize jars. At the bottom of each put seasonings, spices, garlic (leaves of horseradish, bay leaf, dill pre-wash). Peel the garlic, you can not cut it and put whole cloves (if cut, the marinade will be more fragrant).
3. Lay the tomatoes almost to the very top.
4. To boil water. Gently pour over the tomatoes. Now hold for 20 minutes.
5. Drain the water into one large container, add salt and sugar there. Boil again.
6. The second time, now pour the tomatoes with fragrant marinade. In jars, add a tablespoon of essence right under the lid.
7. Seal with sterilized tin lids. For additional sterilization, wrap with an old blanket until morning.

You can experiment a little by adding sweet pepper strips, diced carrots, or onion rings to the jars.

Very simple salting tomato for the winter in liter jars

In the old days, most of the available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to save almost all vitamins and minerals. The simplest recipe for modern pickled tomatoes will require a little time and a small amount of ingredients.

Products:

• Tomatoes - 5 kg.
• Water - 5 liters.
• Garlic - 2 cloves per jar.
• Bay leaf - 2 pcs.
• Allspice - 3-4 pcs.
• Fuck root.
• Salt - 1 tbsp.

Action algorithm:

1. The salting process begins with washing and sterilizing the containers.
2. Next, you should choose tomatoes, preferably very dense, with thick skins. Rinse.
3. Peel the garlic with horseradish, cut into pieces.
4. Put half of the spices on the bottom of the prepared containers, then put the tomatoes, again the spices and again the tomatoes (already to the top).
5. Water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
6. Pour prepared tomatoes with brine, close with nylon lids. Leave the jars in the kitchen for a day to start the fermentation process.
7. Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait this time and you can taste, such salted tomatoes are good for boiled potatoes and mashed potatoes, for meat and fish.

Recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other garden gifts. Most often, you can find recipes in which red tomatoes and green cucumbers are present in one jar. When pickling tomatoes, acid is released, which gives an unusual taste to pickled vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1 kg.
• Salt - 2.5 tbsp. l.
• Sugar - 2 tbsp. l.
• Garlic - 4 cloves.
• Dill - greens, umbrellas or seeds.
• Vinegar (9%) - 2 tbsp. l.

Action algorithm:

1. Rinse the cucumbers, cut off the tails. Fill with cold water. Withstand from 2 to 4 hours.
2. Simply rinse tomatoes and dill. Banks must be sterilized.
3. In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or whole cloves) at the bottom.
4. First, fill the container up to half with cucumbers (experienced housewives put the fruits vertically to save space).
5. Prick the tomatoes with a toothpick or fork, so the pickling process will go faster. Lay on top of the cucumbers.
6. Pour boiling water over vegetables for 20 minutes.
7. Pour sugar, salt into the pan, drain the water from the cans with future seamings here. Boil.
8. Pour and cork with hot lids (pre-sterilized). Turn over, wrap in warm clothes for additional sterilization at night.
9. Remove jars of cucumbers / tomatoes that have cooled down by morning.

The final pickling process will be completed in 2 weeks, then you can proceed to the first tasting. But it’s better to wait for the snow-white winter to treat yourself and your loved ones to delicious vegetable platter.

Delicious tomatoes in jars for the winter with vinegar

Grandmothers in the good old days salted tomatoes, most modern housewives prefer pickling with vinegar. Firstly, the process is faster, and secondly, the vinegar gives the tomatoes a pleasant spicy taste.

Ingredients:

• Tomatoes are ripe, dense, small in size - 2 kg.
• Hot pepper - 1 pc.
• Bulgarian pepper - 1 pc.
• Garlic - 2-4 cloves.
• Cloves, sweet peas.

Per liter of marinade:

• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar classic table 9% - 2 tbsp. l.

Action algorithm:

1. The pickling process, according to tradition, begins with the sterilization of containers and the preparation of ingredients. It is better to take liter jars: wash, sterilize over steam or send to the oven.
2. Rinse tomatoes and peppers (spicy and Bulgarian). Bell pepper clear of grains and stalk.
3. In each jar, put a few peas of allspice, 2 cloves, garlic.
4. Cut the hot pepper into slices, send to the bottom of the cans. Sweet pepper also cut, also put on the bottom.
5. Now it's the turn of the tomatoes - they just fill the containers to the top.
6. For the first time, pour tomatoes with simple boiling water. Leave for half an hour.
7. Drain the marinade into a separate bowl. Add salt and sugar according to the norm. Boil the marinade.
8. Pour back into jars with tomatoes. Gently pour 2 tbsp under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. During the night, the sterilization process is completely completed. Cooled cans can be re-hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When marinated, tomatoes often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade, one of them suggests abandoning all known seasonings and spices, leaving only bell pepper, by the way, also sweet.

Ingredients (calculation - for 3 liter containers):

• Tomatoes - about 3 kg.
• Bulgarian pepper - 3 pcs.
• Sugar - 5 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 2 tbsp. l. for each bank.

Action algorithm:

1. The pickling order is already known - prepare the tomatoes and peppers, that is, rinse thoroughly. Remove the seeds and tail from the bell pepper.
2. Sterilize containers. At the bottom put chopped peppers, to the neck - tomatoes.
3. Pour in boiling water. You can relax for 20 minutes or do other things.
4. Drain the water from the cans, which already smells pleasantly of bell pepper. Add salt. Pour in sugar. Boil.
5. Vinegar is either poured into a boiling marinade, or immediately into jars.
6. Cork the tomatoes with sterilized lids.

Turn over or not - depends on the desire, but you definitely need to wrap it up. Hide in the cellar in the morning, it remains to be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the advent of cold weather, you really want something very beautiful and useful. The best remedy from the blues - a jar of salad from tomatoes, peppers and cucumbers. The recipe is also good because you can use substandard vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1.5 kg.
• Sweet pepper - 0.8 kg.
• Onion - 0.5 kg.
• Vegetable oil - 120 ml.
• Sugar - 3 tbsp. l.
• Salt - 3 tbsp. l.
• Acetic acid - 1 tsp each. for each half liter container.
• Seasoning mix.
• Greenery.

Action algorithm:

1. When preparing vegetables, the hostess (or her reliable assistants) will have to sweat, as the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
2. Then cut all the vegetables into circles. Wash and chop greens.
3. Fold fragrant vegetable mix in an enameled container of sufficient size. Immediately send salt, sugar, available spices into it. Pour in vegetable oil.
4. Bring the salad to a boil over low heat. Then boil on low heat with constant stirring for half an hour.
5. During this time, prepare jars (8 pieces of half a liter each) and sterilize lids.
6. While hot, spread the salad in jars. Top with acetic acid (70%).
7. Cover with lids, but do not roll up. Sterilize in hot water another 20 minutes.

Now you can cork a tasty, healthy and very beautiful salad where tomatoes play an important role.

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, with the exception of one - too much preparatory work. It is much easier to cook just pickled tomatoes with garlic - healthy, tasty and a wonderful view. The recipe is called "Tomatoes under the Snow", because the garlic needs to be grated on a fine grater and poured over the vegetables on top.

Ingredients (for a 1 liter jar):

• Tomatoes - 1 kg.
• Grated garlic - 1 tbsp. l.
• Vinegar classic 9% - 2 tbsp. l.
• Sugar - 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
• Salt - 2 tbsp. l.

Action algorithm:

1. Tomatoes are prepared classical technology: select vegetables for pickling of the same size, ripe, but with a dense skin, without damage and dents.
2. Wash the tomatoes. Peel the garlic, also send it under running water. Grate on a fine grater.
3. Sterilize the jars while they are still hot, spread the tomatoes, sprinkle with garlic.
4. Pour boiling water for the first time. Drain into a saucepan, prepare a salty-sweet marinade.
5. Pour again, pour vinegar on top.
6. Seal with lids that have also gone through the sterilization process.

Fast, easy and very pretty!

How to cook tomatoes in jars for the winter with onions

Tomatoes are good because they are friends with different vegetables are very fond of the company of garlic or onions. But, if the garlic is finely chopped into such a seaming, and has only one function - a natural flavor, then the onion acts as a full participant in the culinary process.

Ingredients:

• Tomatoes - 5 kg.
• Onion (very small size) - 1 kg.
• Filtered water - 3 liters.
• Vinegar 9% - 160 ml.
• Sugar - 4 tbsp. l.
• Salt - 3 tbsp. l.
• Dill in umbrellas.
• Hot pepper - 1 pod.
• Currant and horseradish leaves (optional).

Action algorithm:

1. First, prepare the tomatoes and onions, simply wash the first ones, chop them near the stalk. Peel the onion, then rinse.
2. Rinse dill, leaves (if to be used) and hot peppers. Containers, of course, sterilized.
3. Throw down seasonings, currant and horseradish leaves, pieces of hot pepper pod. Lay tomatoes, alternating with onions (there should be several times more tomatoes than onion heads).
4. Pour in boiling water. Wait 7 to 15 minutes (optional).
5. Drain the fragrant water into a saucepan, add salt and sugar to the water. After boiling, pour in the vinegar.
6. Proceed to pouring the marinade and corking.

Tomatoes prepared in this way acquire a sour-spicy taste, onions, on the contrary, become less bitter.

Tomatoes in jars for the winter with cabbage - an original recipe for preservation

Another good "partner" in seaming for tomatoes is the usual White cabbage. It can be present in any form - cut into large pieces or chopped finely enough.

Ingredients:

• Tomatoes - 2 kg.
• White cabbage - 1 kg.
• Sweet pepper - 1 pc.
• Carrots - 2 pcs. (medium size).
• Bay leaf, dill, allspice.
• Garlic - 4 cloves.

Marinade:

• Water - 1 l.
• Sugar - 3 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1-2 tbsp. l. (at 9%).

Action algorithm:

1. Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or chop the cabbage (optional), use a grater to chop the carrots. Pepper - in pieces. Cut the garlic into thin slices.
2. Containers, according to tradition, are sterilized before laying vegetables. Again, according to tradition, put natural flavors at the bottom of the jars - dill, pepper, laurel. Pour in the garlic.
3. Start laying vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
4. Immediately prepare the marinade with salt, sugar and vinegar. Pour jars filled with vegetables. Cover with tin lids.
5. Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Fermentation is one of the most old recipes harvesting vegetables for the winter. In the old days, when there was no vinegar and tight-fitting jars, it was difficult to keep vegetables until spring. But even today, along with fashionable pickling, still experienced housewives practice fermentation, but not in barrels, but in the usual three-liter glass jars.

Ingredients:

• Tomatoes - 3 kg.
• Dill, horseradish, currant, cherry, parsley (optional and available ingredients).
• Garlic.
• Salt (the most common, not iodized) - 50 gr. for a 3 liter can.

Action algorithm:

1. Conduct a selection of tomatoes, the ideal varieties of "cream" are small, with a dense skin, very sweet. Wash vegetables and herbs. Peel the garlic, also rinse.
2. Sterilize containers. Put some herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. Top with herbs and spices.
3. Prepare a brine by dissolving in boiled water (0.5 l.) 50 gr. salt. Pour into the bank. If there is little brine, top up with plain water.
4. Keep in the room for 3 days to start the fermentation process. Then rearrange in the refrigerator or just a cold place. The process will continue for another 2 weeks.

After the lapse of time, you can start tasting the original Russian snacks.

Tomatoes in jars for the winter with mustard

In our time, mustard has practically lost its significance, although in previous years it was actively used by housewives. Meanwhile, it is a good seaming agent that does not allow mold to form in jars. Therefore, homemade canned food can be stored at room temperature.

Ingredients:

• Tomatoes - 2 kg.
• Mustard powder - 1 tsp
• Garlic - 4 cloves.
• Bitter pepper pod - 1 pc.
• Allspice peas - 4 pcs.
• Laurel - 3 pcs.

Brine:

• Water - 1 l.
• Common table salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.

Action algorithm:

1. Rinse containers thoroughly. Wash the tomatoes under running water.
2. At the bottom of the jar put seasonings, pepper pod (can be cut into pieces), garlic. Next, lay small, dense tomatoes (up to the neck).
3. Pour in boiled water.
4. After a while, drain the water, prepare the brine.
5. Pour hot brine over tomatoes. Put mustard on top and pour vinegar.
6. Seal with a tin lid.

The brine due to the mustard will turn out to be unclear, but the taste of the snack will be excellent.

How to harvest a tomato for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones, are so afraid of).

Ingredients:

• Tomatoes - 2 kg.
• Parsley and dill - a small bunch.
• Sweet pepper - 1 pc. (maybe half).
• Cloves, peppercorns.

Marinade:

• Salt - 2 tbsp. l.
• Sugar - 3-4 tbsp. l.
• Acetic acid - 1 tsp.

Action algorithm:

1. Prepare vegetables, wash and sterilize jars.
2. Put seasonings on the bottom (dill with parsley, peppers with cloves).
3. Chop the tomatoes. Drop into the bank. Put greens and bell pepper on top again.
4. Pour in boiling water. In the meantime, prepare the brine from 1.3 liters of water, salt and sugar.
5. Pour the jar with brine, pour in the vinegar essence.
6. Cork.

In winter, such a preparation, despite the fact that it is an appetizer, can become the queen of a feast.

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