Recipe and photo delicious snack– blanks for New Year's table sent to us by Ekaterina, these are salted tomatoes with basil and citric acid (the recipe can be used for canning and pickling for the winter).

Fragrant salted tomatoes without vinegar

Now you can still buy inexpensive late tomatoes at the market and prepare them for the New Year or Christmas table aromatic snack. Marinated tomatoes with citric acid according to this recipe will be ready in a month and a half. Just in time for the holidays! 😉

The recipe for pickling tomatoes without vinegar is designed for a 3-liter jar

• 2.5-3 kg medium-sized (preferably “ Lady fingers"or in the form of a light bulb)
• 4 cloves garlic
• 2 dill branches with umbrellas and seeds
• 5-6 currant leaves
• 9-10 cherry leaves
• 1 horseradish leaf
• 8-10 black peppercorns
• 3-5 clove buds
• 2.5 tablespoons sugar
• 1.5 tablespoons salt
• Citric acid on the tip of a knife

You can add salted tomatoes with citric acid to this recipe different greens: basil, tarragon, cilantro, mint, etc. to taste, but you don’t need to mix all the herbs in one jar, although... Maybe you can mix something with something else, but I only did it with basil, because I love the combination of tomato and basil flavors.

How to pickle tomatoes without vinegar

1. Prepare jars and lids. I wash jars and lids with soda and then sterilize them in boiling water.
2. Wash the tomatoes (no need to blanch), herbs, peel the garlic.
3. Place herbs, spices, garlic and tomatoes in a prepared warm jar. Herbs, garlic and spices should be first, middle and last layer in the bank.
4. Fill the jar with boiling water to the very top, so that the water overflows a little. Leave everything for 15-20 minutes.
5. Then, using a strainer or skimming spoon, drain the water from the jar into the pan.
6. Add salt and sugar to the water and bring the brine to a boil.
7. Place the top of the jar with tomatoes on the tip of a knife. citric acid.
8. Pour it out hot pickle back to the jar. Close the lid or roll it up and turn the jar upside down.

These special tomatoes are allowed for consumption even by those who have a history of erosive lesions of the mucous membrane of the stomach and intestines.

Tomatoes without vinegar: recipe with berries

Canning tomatoes for the winter without vinegar and sterilization, but with the addition of berries, is considered no less tasty and healthy. Culinary experts recommend using black or red currants and blackberries. The problem is that black currants ripen much earlier than tomatoes reach the required degree of ripeness, so you can use frozen berries.

For these canned tomatoes you should prepare:

• currants or blackberries;
• bell pepper;
• a bunch of parsley;
• Bay leaf;
• firm tomatoes;
• salt;
• sugar;
• allspice.

Step-by-step canning recipe:

1. The tomatoes are thoroughly washed, sorted, and spoiled vegetables are separated.
2. Place bell peppers on the bottom of clean and sterilized jars at the rate of one per three liter jar. The grains are first removed, and each pepper is cut into 4 parts.
3. Place the tomatoes to the top of the jar, leaving some space for a small bunch of parsley.
4. Pour a handful of berries into each container, shaking the jar a little to evenly distribute the berries between the tomatoes.
5. Cover the tomatoes with parsley, pour boiling water over them, and leave for a few minutes.
6. Drain the liquid, bring to a boil, and refill the tomatoes.
7. Before the last filling, 50 g of salt and sugar, a bay leaf and several peas of allspice are added to each jar.
8. Pour boiling water, roll up the jars, turn them over, and leave until cool.

Such preservation is cooled at natural temperature during the day.

Salted canned tomatoes without vinegar

For lovers salted tomatoes without a sweet aftertaste and unnecessary spiciness, you will like the recipe according to which tomatoes are canned only with the addition of salt and using sterilization. They taste like regular tomato juice, and the benefits from them are no less.

For this winter snack should be prepared:

• tomatoes;
• salt;
• water.

Canning sequence:

1. Tomatoes are thoroughly washed with strong water. If there are tails left on tomatoes collected from the garden, they are not removed - this will give the preparation a special aroma.
2. Three-liter glass containers are washed and sterilized.
3. Tomatoes are placed in prepared containers and a heaped tablespoon of salt is poured on top.
4. Place the jars in a container for sterilization, pour water into 2/3 of the jars.
5. Pour cold, unboiled water into each jar and cover with a lid.
6. After the water boils, reduce the heat and sterilize the jars for another 50 minutes.
7. After the time has passed, the jars are sealed, turned over, and left to cool.

These tomatoes should be eaten no earlier than after one month. Such tomatoes should brew and soak well.

Sweet and sour tomatoes: recipe without vinegar

This recipe is not much different from the traditional one. aromatic way marinating, except that the tomatoes are prepared without adding vinegar.

Ingredients:

• 3 kg of ripe tomatoes;
• several cloves of garlic;
• a couple of sprigs of dill;
• several leaves of currants, cherries;
• peppercorns;
• 1½ tablespoons salt;
• 2½ tablespoons sugar.

Preparation:

1. Three-liter containers are thoroughly washed and sterilized.
2. Herbs, spices, garlic are placed at the bottom of each jar, and tomatoes are placed to the top.
3. Pour boiling water over the tomatoes and leave for 20 minutes.
4. The water is drained, brought to a boil again, poured in the tomatoes, and left for a quarter of an hour.
5. At the last boiling, salt and sugar are added, and half a teaspoon of citric acid is placed in each jar.
6. Fill with boiling brine, roll up the jars, turn over and cool.

Such tomatoes can be served a month and a half after canning, since it is necessary to give them time to marinate.

Canning tomatoes without vinegar in honey-lemon marinade

Fragrant and special spicy tomatoes obtained in a honey-lemon marinade. These tomatoes are prepared without adding vinegar, since lemon serves as a preservative in this recipe.

For this savory dish components should be prepared:

• 1½ kg small tomatoes;
• 100 g honey;
• a couple of large lemons;
• cilantro, celery;
• 4 cloves of garlic;
• chilli;
• salt;
• vegetable oil.

Canning method:

1. Wash the tomatoes thoroughly, blanch in boiling water for a minute, and remove the skin.
2. Place greens, a piece of chili pepper, and garlic at the bottom of prepared liter jars.
3. Place tomatoes to the top, pour boiling water over them, and leave for a few minutes.
4. Juice is squeezed out of lemons, salt and honey are added.
5. Pour water from the jars into a container with the honey-lemon mixture, mix the brine, bring to a boil and pour in the tomatoes in the jars.
6. Roll up, turn over and wrap until cool.

This recipe is easy to prepare and is absolutely harmless for the elderly and children. It is not recommended to preserve such tomatoes only for those who have a history of allergies to bee products or citrus fruits.

These tomatoes can also be prepared using a quick recipe. To do this, greens, garlic and spices are passed through a meat grinder, salt, lemon juice and honey are added. Prepared tomatoes are poured with this marinade and left in the refrigerator for 12 hours. Then they are transferred to clean jars, covered with lids and left in a cool place for storage.

The simplest recipe for canning tomatoes for the winter without sterilization and vinegar

Tomatoes prepared according to this recipe turn out amazing. They have an excellent, slightly spicy, but delicate taste. But main feature This recipe is that among the ingredients there is no vinegar, which is strictly prohibited for people with housing and communal services diseases, and is also not recommended for children.

You will need:

• 2 kg of dense tomatoes;
• 100 gr. dill;
• 10 garlic cloves;
• 5 gr. black pepper;
• 3 bay leaves;
• 50 gr. salt;
• 80 gr. Sahara;
• 2.5 liters of purified water.

Cooking steps:

1. Water is mixed with sugar, salt, pepper and bay leaf and boiled.
2. After heating, the marinade should boil for another ten minutes, after which it should be set aside until it reaches room temperature.
3. The tomatoes need to be washed, and then pierce each copy with a fork.
4. Prepared tomatoes are packed tightly into well-washed jars.
5. Peeled and chopped garlic into thin slices is placed on top of the jars.
6. Dill is soaked in water and then chopped as finely as possible.
7. Now the cooled marinade is poured into the jars, and they are closed with screw lids.

The jars are stored in the refrigerator or cellar, but the first sample can be taken after three days.

Tomatoes for the winter according to my mother's recipe without vinegar (video)

Tomatoes canned for the winter with or without vinegar are equally tasty and aromatic. If the family has children, the elderly, or one of the family members suffers from illness gastrointestinal tract, then it is better to preserve tomatoes without adding vinegar. Such vegetables will be gentle and safe.

Pickled tomatoes without vinegar are a healthy, tasty and easy-to-prepare snack.

Canning is the most common way to prepare vegetables for the winter. Many people love pickled tomatoes, and although you can buy them in any store without any problems, home canning more healthy and tasty.

The key preservative in this preparation is salt, not vinegar, and this is what makes these tomatoes special. In addition, the recipe for tomatoes without vinegar is also very quick: you will spend about 30 minutes on everything, including the process of sterilizing the jars.

What should I add?

Feel free to experiment with different herbs: along with the ingredients listed in the recipe below, you can add tarragon leaves, cherry and black currant leaves, horseradish, etc. Since not everyone has own garden, classic seasonings salted tomatoes without vinegar are dill, bay leaf, parsley, garlic and black pepper.

So what you will need:

• 2 clean 1.5 liter jars or any equivalent;
• 1.5 kg tomatoes, washed and dried;
• 4 cloves garlic, chopped;
• 4 bay leaves;
• 1 bunch of parsley;
• 1 bunch of dill (preferably with seeds);
• 1 onion, chopped;
• 2-3 leaves of horseradish;
• leaves of tarragon, cherry, black currant (optional);
• 2 tablespoons of black peppercorns or pepper mix;
• 5-6 tablespoons of salt;
• 2 tablespoons table sugar;
• 2 tablespoons white wine.

How to do it?

Marinated tomatoes without vinegar are made as follows. In a large saucepan, sterilize the jars and lids in boiling water for 15 minutes. Then remove them from the water using kitchen tongs. Place tomatoes, garlic, bay leaves, parsley, dill, onions and horseradish leaves (and other spices) in jars. Fill them with boiling water. Drain the jars into a saucepan, add black pepper and wine, and boil for 5 minutes. Add salt and pour the marinade back into the jars. If the tomatoes are not completely covered, add boiling water. Close the lids tightly. Turn the jars upside down and leave in this position for 2-3 days.

Tomatoes without vinegar for the winter are prepared within 2 weeks. Keep them at room temperature or in the cold, closed. Once you open the jar, store it in the refrigerator for 6 weeks.

This classic recipe sweet tomatoes without vinegar for the winter. Can be done various options with the addition of various spices, including mustard and mixes fragrant greenery. You can also replace wine with vodka.

Green tomatoes without vinegar

Crispy green tomatoes have been known to everyone since childhood. You can use simple and delicious recipe canning them if you have a surplus of these fruits.

The end of September and the beginning of October is the ideal time to make pickled green tomatoes without vinegar. When the weather turns bad, the tomatoes in the garden can no longer ripen, remaining green until you pick them or throw them away.

Pickled green tomatoes taste salty, tangy and slightly spicy, and many consider them the perfect complement to steaks or pork, as well as an important ingredient in potato or bean dishes. While saltier and juicier than pickles, canned green tomatoes without vinegar are excellent, especially if you place them in the same jar as ripe tomatoes. This mixture will allow the fruits to absorb the taste and aroma of each other.

How to do this?

Do you know how to make pickled green tomatoes without vinegar for the winter? If you haven't been tempted to make your own before canned tomatoes, it's never too late to try. Even if you don't have your own garden, you can find green tomatoes for sale at markets. Just make sure you choose firm, intact fruits, preferably small to medium-sized ones. This is important to ensure they remain crispy during the cooking process. Also be sure to properly sterilize your jars using one of the methods below.

You will need green tomatoes, carrots, cauliflower (optional if you like its specific taste), salt, dill stems (preferably dry, but fresh can be used), bay leaves, garlic, pepper and mustard seeds (optional). The amount of spices depends entirely on your preferences. Tomatoes without vinegar with garlic and dill are considered a classic; other ingredients are added optionally.

Cooking process

Wash green tomatoes and discard fruits with signs of damage or spoilage, otherwise they will render the entire contents of the jar unusable. Peel the carrots and garlic, then cut the carrots into rings (thickness of your choice).

Boil 3 liters of water and add salt. Remove the pan from the heat and leave it aside. Place a layer of dill stems in the bottom of the jars. Put cauliflower(if using) with green tomatoes and chopped carrots. Add garlic cloves, mustard seeds and peppercorns between the tomatoes. Place bay leaf and remaining dill on top. Pour the hot brine over the vegetables. Cover the jars with lids.

Final preparation

Place them in large saucepan and fill with warm water almost to the top. Bring to a boil and leave to cool. This is to ensure that the lids are properly sealed and that air does not get inside the jar, rendering the batch of pickled green tomatoes unusable.

Store pickle jars in a dry, cool, dark place for about 2 months before serving.

Pickled green tomatoes without vinegar are the perfect accompaniment to steaks, pork dishes, sausages or fried eggs, polenta with cheese, potato stew With smoked sausage etc.

Quick recipe

These delicious tomatoes ready to eat in just 3 days, and many quite rightly claim that this is the best recipe for marinated tomatoes without vinegar when you want to try them as quickly as possible.

If you like pungent taste, add more spices(mostly garlic), for more mild taste reduce their number. Place the following ingredients in layers in glass jar three liter volume:

• Tomatoes, halved (green to moderately ripe).
• Small pieces of sweet pepper (red, orange or yellow).
• Coarsely chopped carrots (5-15 pieces, depending on size).
• Celery (1-3 stalks), cut into sticks 2-4 cm long.
• Dill (to taste), along with stems.
• Peeled garlic cloves (5-10 pieces).
• Mixture of peppers (to taste).
• 3-4 dried cloves.
• Black currant leaves (4-5 pieces, optional).

Prepare the brine by mixing together:

• 1.5 liters (5.5 glasses) of water.
• 2 tablespoons table salt.
• 2-3 tablespoons table sugar.

Pour the brine into a jar. Cover the jar with a small plate. On the one hand, this will protect the contents of the container from any debris, flies, etc. However, it will also allow air to penetrate inside the workpiece, which plays an important role in the fermentation process.

Place the jar in a wider pan or bowl (to catch any excess liquid) and let it sit at room temperature for 3 days. When the pickled tomatoes without vinegar are ready, place them in the refrigerator for storage.

Option in own juice

Tomatoes canned in own juice, you can enjoy in sauces, soups and vegetable dishes all year round.

When it comes to canning tomatoes this way, it is important to find very ripe, soft fruit. Among store-bought tomatoes it can be difficult to find such soft vegetables, as they often become wrinkled and damaged. Therefore, it is better to buy slightly firm tomatoes a few days before the intended processing and arrange them in one row in a warm place.

Cooking in your own juice requires a minimum of additives, so it’s better to limit yourself to only aromatic seasonings - fresh basil, oregano, thyme and garlic.

Some Precautions

Canning is a great way to preserve your harvest, but it needs to be done correctly. Improper harvesting methods can lead to the growth of bacteria that causes botulism, a potentially fatal disease. It is very important that you only use water bath canning for acidic foods (high acidity kills dangerous microorganisms). Low acid products must be sterilized under high pressure, or you need to add lemon juice to them.

Tomatoes can have different acidity levels, depending on the variety. This recipe uses the water bath method and does not involve adding vinegar. lemon juice and so on. Therefore, it is necessary to take sour varieties of tomatoes.

How to make tomatoes in your own juice without vinegar?

So, you will need super ripe tomatoes, fresh herbs, extra virgin olive oil, onions, red pepper and salt

You need to take some organic olive oil to completely cover the bottom of the pan. Then take some onion and red pepper and cut them into small pieces and put it there. Add salt and continue to fry until the onion is soft.

At the same time, boil another container of water and rinse the tomatoes thoroughly. Then, using a slotted spoon, plunge the tomatoes (maybe three or four at a time) into the boiling water for about thirty seconds. After this, immediately transfer them to a saucepan with cold water. Then all the tomatoes are placed on a clean countertop. You will see that the skins of the fruits come off easily. Remove the skin completely using your hands and a spoon. Once all the tomatoes are peeled, cut them into small pieces.

Stirring constantly, slowly add all the tomatoes to the pan with the onions. Then wash a few bunches of basil, oregano and thyme well and peel off the skins a large number of garlic cloves. Using a garlic press, small mincer or food processor, chop the garlic and add to the mixture. Other spices are then torn into small pieces and also added to the tomatoes. The mixture needs to cook for about an hour so that all the flavors can meld well.

It is important that tomatoes without vinegar and garlic retain their flavor as much as possible. Additionally, the mixture must remain sour for you to preserve it properly.

How to preserve?

Wash cans and lids and place them aside. If jars are filled many times, the lids can only be used once. Fill a large saucepan three-quarters full with water and place it on the stove.

Depending on the capacity of the jars, calculate the amount of salt. You should put 1 teaspoon per liter or half teaspoon per half liter container. Remember that salt, like sugar, is a preservative.

When the water in the pan boils, you can continue. Using a funnel set over the top of the jar, pour in the tomato mixture. Be sure to leave about 2cm of space at the top. What follows is very important step- The top of each jar must be completely wiped off with a clean cloth before replacing the lid. Any small particle of food left on the rim will prevent the container from sealing properly. Press down on the lid, tighten the threads tightly and place the jars in water bath using "pincers".

How to sterilize?

Make sure the water is boiling continuously and the level is at least 2-3cm above the top of the jars. Cover with lid and start counting down the processing time. You need to sterilize half-liter jars for 40 minutes and liter jars for 45 minutes. A small timer is convenient for this.

Once this time is up, turn off the stove and very carefully open the pan so that the steam can escape gradually. Using tongs, slowly remove each jar and place it on a towel to cool. Make sure that the products are not in a draft, as the cold air flow can damage the cans. The next day, move the jarred tomatoes without vinegar to a dark, cool place.

Except bright taste, tomatoes for the winter without vinegar retain a number of vitamins.

They will be a good appetizer for any holiday and will complement modest family dinners.

That is why responsible housewives try to close them every year.

Tomatoes for the winter without vinegar - general principles of preparation

There are many ways to prepare tomatoes for the winter without vinegar; by adding some spices and seasonings you can change the taste and even extend the shelf life.

It’s easy to make a preparation without vinegar, because it’s prepared without complex process sterilization and other refinements. It is enough to cook the marinade, place ripe tomatoes in jars, fill and seal the jars with a special key. That's all the tricks, but how delicious it is in winter!

Of course, a lot depends on the recipe. With the addition of such products as cherry plum, apples, mustard and others, the taste of the tomato changes dramatically. You can cover the tomatoes whole or in slices - whichever you prefer. The longer they infuse, the juicier and tastier they will turn out. Prepare during the ripening season when vegetables are inexpensive and ripe.

An important rule for all recipes: after the jars are rolled up, they need to be turned upside down, they must cool in this position.

Classic recipe for tomatoes for the winter without vinegar

This recipe is not classified as a competition recipe, but this is its advantage: it is simple and understandable even for those housewives who are canning tomatoes for the winter without vinegar for the first time. The ease lies in the fact that you do not need to drain the water repeatedly. They taste like tomato juice with salt. And the set of ingredients is small, which means everything will work out!

Ingredients

The list of ingredients is the shortest of all the recipes presented, since we only need salt, water and tomatoes.

It is important to adhere to the proportions: put a teaspoon of salt in a liter jar and boil for half an hour. For two-liter jar you will need a level tablespoon of salt, boil for 40 minutes, and accordingly, for a three-liter jar - a level tablespoon of salt and cook for 50 minutes.

Cooking method

Wash the tomatoes under running water and dry.

Place in washed and dry jars, pour salt on top, determine the amount according to the proportion described above.

Place the jars in a saucepan to prevent them from bursting when boiling; place a cloth on the bottom of the saucepan. Pour water to two-thirds of the height of the jars.

Fill the tomatoes with unboiled cold water and cover with lids. After boiling, simmer over medium heat for half an hour.

After another 30 minutes, we take out and roll up the jars, turn them upside down, and cool. They store well and must be left to steep for a month before use.

Tomatoes for the winter without vinegar with leaves of fruit trees and garlic

Ingredients

The quantity is calculated for a three-liter jar or 3 liters.

Medium-sized red tomatoes (preferably cream variety) – 3 kg.

6 pieces each of currant and cherry leaves.

Peppercorns – 9 pieces.

Sugar – 2.5 tbsp. l.

Salt – 1.5 tbsp. l.

Dill – half a teaspoon of seeds and a few sprigs.

Water - how much will go into the jars.

For a brighter taste, you can add one clove of garlic per liter jar.

Cooking method

Tomatoes need to be washed and dried. In the meantime, you can peel the garlic, wash the currants and cherry leaves, prepare spices. Banks also require preparation: they need to be washed in soda solution and sterilize in boiling water. Many housewives use a microwave for these purposes, keeping the jars for ten minutes at a temperature of one hundred degrees. Meanwhile, boil about two liters of water.

In jars (in our case there are three of them) we put garlic, washed herbs and tomatoes up to the neck. Fill with boiling water to the very top. Leave the jars covered with lids for about twenty minutes - this time is necessary to warm up the vegetables. After the water in the jars has cooled, pour it into the pan and bring to a boil again. The jars should be covered with lids at this time. IN hot water add required amount sugar/salt/tomato and leave for another twenty minutes. Then pour the water into the pan again and cook the brine based on it. For this recipe you need to boil it several times, pour it over the tomatoes, and roll it up with a key. After the jars have cooled completely, store them in the cellar.

Tomatoes for the winter without vinegar with citric acid

You will only spend half an hour of time, and spicy tomatoes will delight your household throughout the winter months! You'll like it sweetish taste tomatoes, and you can drink the brine endlessly.

Ingredients

To close one three-liter jar of tomatoes you will need:

About two kilograms of tomatoes;

2 teaspoons of citric acid;

3 level teaspoons of salt;

4 heaped tablespoons of sugar;

A few black peppercorns, bay leaves, garlic, parsley sprigs.

Cooking method

We prepare tomatoes and jars (as in previous recipes). Place spices on the bottom of a three-liter jar. We compact the tomatoes and pour boiling water over them. We wait 15 minutes, then pour the water into the pan, add a little more water (about 90 ml per three-liter jar) and add citric acid, as well as sugar and salt - bring the brine to a boil. Pour the freshly boiled brine so that it overflows over the edges of the jar - this will once again sterilize the neck. Turn the rolled jars over and cover with a blanket until they cool completely.

Recipe for tomatoes for the winter without vinegar with apples

The aroma of such tomatoes for the winter without vinegar is excellent, as is the taste. To implement the recipe, choose sour apples, perfect option- Antonovka.

Ingredients

2 apples per 1 three-liter jar;

Spices: dill sprigs, allspice, a piece of hot pepper, cherry leaves;

Brine: take three tablespoons of sugar and salt for one and a half liters of water.

Cooking method

Place spices at the bottom of a carefully prepared jar (as in the recipes described above). Apples need to be cut into four parts, cored and placed in jars. We prepare the brine from water, salt and sugar. Tomatoes in jars need to be filled with boiling brine and then rolled up.

Tomatoes with apple slices are incredibly tasty, and the juice from the can is not harmful to health, because it does not contain vinegar!

Pickling tomatoes for the winter without vinegar and mustard

Mustard is present in many recipes for pickling vegetables, and not just tomatoes. But not every housewife uses it correctly. If the proportions are observed, the preservation will turn out fragrant, tasty with a characteristic “pepperiness”.

Ingredients

8 kg of ripe tomatoes;

Currant leaves;

5 l. water;

1 tsp. mixtures of peppers: black and red;

12 teaspoons without top of dry mustard powder;

0.5 cups salt;

6 pieces of bay leaves.

Cooking method

We choose not to pickle overripe tomatoes. They need to be washed, dried, and placed in a container for pickling (a small barrel is good for this purpose). We cover each “tomato” layer with currant leaves.

Prepare a fragrant brine: boil water, add salt, let cool. When the brine has cooled, add mustard powder, stir and wait for it to brew. Fill the tomatoes only after it becomes completely transparent, and may have a characteristic mustard tint. So, pour in the tomatoes, put pressure on them and send them to pickle in a cool place - you see how simple everything is, all you have to do is try how tasty it is!

Tomatoes for the winter without vinegar with cherry plum

In this case, cherry plum replaces vinegar, so you won’t be able to tell the difference between the taste of tomatoes covered with vinegar. We offer a recipe for three liter jars.

Ingredients

Cherry tomatoes (or other small varieties) – 1.5 kg;

Sour cherry plum (wild) – 300 g;

Sugar (4 tbsp) and salt (2 tbsp);

Dill - several umbrellas with seeds;

Large horseradish leaf;

Cherry leaves - 2 pieces per jar;

Three rings of hot and sweet peppers;

Black peppercorns – 15 pieces;

Optional: 3 cloves and several bay leaves.

Cooking method

We put herbs and spices into the prepared jars, in general everything except cherry plums, tomatoes, sweet peppers, sugar and salt. Place cherry plum and tomatoes, pour boiling water, cover with lids and leave for a while, as in previous recipes. We perform this manipulation twice. Then add salt, sugar, bay leaf to the pan. Bring the marinade to a boil, let it simmer for half a minute. Spilling hot marinade into jars, cover with lids, roll up, turn over, wrap, let cool completely.

Tomatoes for the winter without vinegar with aspirin

You may be surprised, but aspirin will not only help lower the temperature, but also ferment the tomatoes. It is also popular because many consider it less harmful to the body than vinegar.

Ingredients

The proposed list of ingredients is for 5 three-liter jars:

7 liters of unboiled water.

2 tbsp. l. sugar and 1 tbsp. l. salt.

2 medium onions, cut into half rings.

40 peppercorns.

10 bay leaves and the same number of dill umbrellas.

15 cloves peeled garlic

15 tablets of acetylsalicylic acid, 0.5 g each.

Cooking method

After preparing the jars and tomatoes, cook the brine with pepper, salt, sugar, and bay leaves. Let it simmer for a few minutes and remove. The main rule is not to pour warm marinade, only when it has cooled completely.

Now you can put the tomatoes in jars, add aspirin tablets to each jar, at the rate of one tablet per one-liter container. So, for a three-liter jar of preservation you will need three tablets. Don’t forget to also add onions and garlic to the jar and fill it with chilled brine. The peculiarity of this recipe is that the tomatoes can be covered nylon covers. You can try it after seven days, but it’s better to wait two weeks so that they become even tastier.

First of all, pay attention to quality of purchased vegetables. They should be moderately ripe, dense, without mold or other defects. It is better to make a salad from soft, overripe fruits, cutting off the parts that you do not like.

If you want to prepare tomatoes for the winter without vinegar and other preservatives, you need to sterilize jars, in the process of work, do not take them by the neck and, as our grandmothers say, do not engage in conservation during critical days. Most likely this is due to hormonal levels, changing these days. If you pour cold marinade over the tomatoes, they will retain their firmness and fresh taste.

You can add onions, sweet pepper slices, grapes, and lemon to tomatoes. Tomatoes preserved with pepperoni and gherkins acquire originality.

We wash with baking soda suitable banks. It is best to use 0.5 -1 l, it is very convenient. Sterilize the lids in boiling water for 10 minutes. Now let's get to the vegetables: wash the tomatoes thoroughly and cut them into large slices, removing the green stems. For such a snack, it is best to take juicy tomatoes with fleshy walls. Remove the husks from the garlic. We crush it using a garlic press, or grate it. Place the chopped garlic in a container and add a bay leaf here.

We also put the chopped tomatoes in jars. We do this tightly, but try not to damage the delicate fruits.

Now let's start cooking delicious sweet marinade: pour water into a suitable container, add granulated sugar and salt, mix and set on gas stove. After the brine comes to a boil, pour it into containers and cover with lids.

Place the preparations in a saucepan with a fabric towel-lined bottom. Pour water up to the shoulder and boil for about 15 minutes.

If the jars are larger, we sterilize them a little longer. Then seal with lids and turn over until cool.

We store delicious sweet tomatoes in a cool place.