Small pickled tomatoes are a very beautiful preparation for the winter. Another advantage is that you can use small jars to preserve small tomatoes. Small tomatoes are used to decorate salads and sandwiches. Bell peppers and mustard seeds will add flavor to our winter preparation; with a detailed step-by-step recipe you can easily prepare this preserve.

TIME: 60 min.

Easy

Servings: 6

Ingredients

• small tomatoes - 900 g;
• garlic - 2 cloves;
• bay leaf - 3 pcs.;
• sweet pepper - 1/2 pcs.;
• sugar - 2 tbsp. l. (without slide);
• peppercorns - 9 pcs.;
• salt - 1 tbsp. l. (without slide);
• vinegar 9% - 3 tsp;
• mustard seeds - 1.5 tsp;
• parsley - to taste.

Servings: 3 half-liter jars.

Preparation

Canning jars should be washed with baking soda. After rinsing the jars with clean water, they must be sterilized. I sterilize over steam, and boil the lids with which I will seal the preserves for several minutes in water.


On each tomato, several punctures should be made with a wooden skewer in the hardest place, near the stalk.


I put peeled and chopped garlic at the bottom of the jar. One large clove of garlic is enough for three half-liter jars.


I wash the sweet bell pepper, cut it in half, cut it out and discard the seeds.


I add prepared small tomatoes to half the jar. I put chopped pieces of sweet pepper, parsley sprigs, and bay leaves on the tomatoes.

I add the tomatoes to the top of the jars. I place pieces of pepper and parsley sprigs on top of the tomatoes so that a stream of hot marinade does not fall on the tomatoes when filling the jars. When you pour boiling water directly onto tomatoes, the skins of the tomatoes may burst. Now I measure how much water I need for the marinade. I pour clean water into the jars of tomatoes and then pour it into the pan. I add 50 ml of water to the pan to the water poured from the cans of tomatoes. I put a saucepan of water on the fire, and then bring the water to a boil. Then I pour this boiled hot water over the tomatoes in the jars and cover the jars with lids. Cover the jars with a towel and leave for 10 minutes with hot water. Then I pour the water from the jars back into the saucepan, add 50 ml of water (for evaporation during boiling), and bring everything to a boil again. When the water in the pan boils for a couple of minutes, I pour it back into the jars of tomatoes for 15 minutes. Just like the first time, I cover the jars with lids and a towel.


For the third filling I prepare the marinade. This time, after pouring the water from the jars of tomatoes into a saucepan, I add granulated sugar and salt according to the recipe and 50 ml of water to the water.


I pour vinegar into jars at the rate of 2 tbsp. spoons of 9% vinegar for each three-liter jar. Thus, I pour one teaspoon of vinegar into each half-liter jar. Then I pour 1/2 tsp into each jar. mustard seeds


When the marinade has boiled for 2-3 minutes, pour the marinade hot into jars with tomatoes and seal them hermetically. I turn the rolled up jars of tomatoes over and put them on their necks, wrap them in a blanket for the night.


I store canned small tomatoes sealed in this way at normal room temperature.

Probably for foreigners the phrase “sweet tomatoes” seems as absurd as “carbonated boiling water” or “rectangular circle”. But in a country where they can preserve almost everything: from radioactive waste to garlic arrows, they know very well what this popular preparation is. Small tomatoes are poured with a spicy marinade with the addition of spices and a relatively large amount of sugar, sealed and put away. It’s difficult to describe how, after a long period of infusion, sweet pickled tomatoes turn out for the winter - moderately spicy, juicy, slightly salty, with a slight sourness (well, it turned out ridiculous again). You just need to try it in person! You can finish half a three-liter jar in one sitting! And I'm not kidding! In general, don’t be put off by the name, the appetizer turns out great. And most importantly - no problems with preparation 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 eliminates sterilization. I suggest starting with him. Use additional spices at your discretion. But it’s my duty to warn you: it’s already turning out amazing!

List of what you need:

Exclusively upon request:

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

Exit: 1 3-liter jar.

How to seal sweet canned delicious tomatoes for the winter:

To maximize the usefulness of free space in jars, can only small and medium-sized fruits. At the same time, place more tomatoes on the bottom. Leave the small ones to fill the neck. Sort out the vegetable. There should not be any bursting, dented or beginning to rot. Inspect especially carefully the place where the stalk is attached. This is usually where mold appears first. This is important because the preparation is made without sterilization. Wash the main ingredient. I gave the proportions for 3 liters, but you can use smaller containers. For 1 liter, accordingly, three times less ingredients will be required. Wash the jars well. It is better to clean with baking soda. Sterilize if desired, but this is not necessary. Dry. Add spices - bay leaf and peppercorns. The rest is up to personal preference.
Spread the tomatoes as tightly as possible. But do not press too hard so that they do not wrinkle. Boil the water. Pour into jars. Cover (without rolling) the vegetables with lids. Let sit until the water is warm (this will take about half an hour). The fruits will warm up well, which will prevent the product from souring during storage. When canning large tomatoes, it is better to pierce them in several places with a toothpick. This way the hot marinade is guaranteed to reach the middle.
Drain the water through the lid with holes into the pan. 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. Turn it over. Wrap tightly in warm material. Store only after it has cooled down.
The preparation is excellent for 12 or even 18 months. But if you want to try sweet pickled tomatoes without waiting for winter, open the canned food 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 preserved onion rings is, if not ideal, then very successful. And the sweetness of the marinade does not spoil it at all. A reliable, repeatedly tested method of canning.

Ingredients:

It turns out: 3 l.

How to cook:

It is better to preserve small tomatoes in small jars (0.75-1 l). In three-liter bottles you can compactly pack medium-sized fruits. Wash the vegetables in cold water. If time allows, you can soak them for 30-60 minutes. Make 2-3 punctures in each tomato, near the stem, with a thin toothpick. If you have large vegetables, you can cut them into slices.
Prepare glass containers for canning. Sterilization of jars is not required. But thorough washing with baking soda is a must. Dry the washed jars. Place bottoms up to drain. Cut the onion into moderately thin rings or halves of rings. Place on the bottom. Add spices - thoroughly washed dill, peeled garlic cloves, cloves, peppercorns.
Fill the containers with tomatoes. Pack tightly enough to leave less empty space. But be careful not to damage the fruits. By the way, if the skin does burst, don’t worry too much. This tomato will be saturated with the marinade faster and will turn out more tasty. This will not affect the safety of the workpiece; it will last until winter.
Add salt and sugar to water (1.5 l). Boil it. Boil for about 2-3 minutes. Add lemon. After it dissolves, remove from the stove.
Pour into jars. Cover them with lids cleaned with soda. Sterilize 3-liter bottles for 12 minutes, 2-liter bottles for 10 minutes, 1-liter bottles for 7 minutes. Roll up with tin lids. Invert to ensure the seal is sealed. Are there any leaks observed? Wrap the workpiece in several layers of warm material. Leave to cool.
After 24-36 hours, put it in the pantry or dark cellar until winter. The tomatoes are sweet and savory, the onions are crispy and aromatic. I’m also delighted with tomatoes cut into slices, you can look at their recipe. Very tasty and simple!

Preservation of sweet-savory tomatoes stuffed with garlic

I decided to leave the most interesting recipe for last. The appetizer looks incredible! After long marinating, garlic partially loses its piquancy, so don’t be afraid of the thrill!

Take:

Result: 1 l.

Action plan:

Wash the ripe tomatoes well. Using a thin knife, carefully cut out the “patch” from the stalk to create a hole with a depth of approximately to the middle of the fruit. Peel the garlic. Cut the cloves into 3-4 parts. Place a piece of garlic in each tomato.
Pack tightly into clean glass jars. Pour boiling water over it. Cover with lids. Let the workpiece sit for about half an hour. On a note: To can these tomatoes in a three-liter container, increase the amount of all ingredients from the recipe by 3 times.
Drain the liquid into a bowl (saucepan). Add spices according to the list. Add sugar and salt. Bring to a boil over medium heat. After 2-4 minutes, add vinegar. Remove from heat. Fill the jars to the brim.
Screw on the lids. Place bottoms up. If the marinade does not leak, cover with a blanket. If there is a leak, open the workpiece. Boil the brine and repeat sealing. After cooling to room temperature, hide the tomatoes in a dark, cool place (cellar).
The tomatoes turn out amazing! The sweet taste of the brine combines well with spices, resulting in a piquant, moderately spicy and juicy taste.

If you are from a Slavic culture, you are probably already familiar with the taste of pickled (canned) tomatoes. There are many pickling recipes and they differ not only in the use of different spices, but also in the use of fruits of different varieties and varying degrees of ripeness.

Jars of beautiful, aromatic tomatoes remind us in winter of a warm, colorful summer and become a wonderful addition to any festive or everyday table dishes.

In order to pickle tomatoes for the winter, you need to choose only the highest quality, beautiful, elastic and damage-free fruits. Another important feature is the size of the tomatoes. They should be almost the same.

Delicious pickled Cherry tomatoes for the winter

Almost every housewife tries to close up as many delicious pickles as possible for the winter in order to treat herself and her loved ones to the taste of summer in winter. If you want to preserve tomatoes at home, but don’t know how to do it, I bring to your attention a very tasty and simple recipe. Now you will have a good opportunity to preserve tomatoes for the winter.

Ingredients for three 1.5-liter jars:

• Cherry tomatoes - 3 kg.
• Bell pepper - 2 pcs.
• Onions - 2 pcs.
• Garlic - 3-4 cloves (large)
• Bay leaf - 3-6 pcs.
• Chili pepper - 1 pc.
• Black pepper (peas) - 10-12 pcs.
• Allspice - 6-9 pcs.
• Vinegar 9% - 6 tbsp. l.
• Salt - 3 tbsp. l.
• Sugar - 6 tbsp. l.
• Umbrella dill - 9 pcs.
• Currant leaves - 12 pcs.
• Cherry leaves - 9 pcs.
• Horseradish leaves - 3 pcs.

Marinade for a 1.5-liter jar of tomatoes:

• Sugar - 2 tbsp. l.
• Salt - 0.75 tbsp. l. (without slide)
• Vinegar 9% - 2 tbsp. l.

Marinade for a 3-liter jar of tomatoes:

• Sugar - 4 tbsp. l.
• Salt - 1.5 tbsp. l.
• Vinegar 9% - 4 tbsp. l.

Preparation:

This recipe uses Cherry tomatoes, but you can make it from any other variety. The main thing is that the sizes of the tomatoes are approximately the same.

1. First of all, wash the jars with baking soda and dry them. At the bottom of each jar we place dill umbrellas, chopped garlic cloves, onions cut into half rings, a small piece of chili pepper (without seeds, otherwise the tomatoes will be very bitter), bay leaves, currant, cherry and horseradish leaves, allspice and black pepper.

It is not necessary to sterilize the jars, since we will fill them with boiling water.

2. Next up are tomatoes. Before we start putting them in jars, we need to make a few pricks with a toothpick at the stem of each fruit. This method allows you to keep the tomatoes intact, the skin does not burst. We don’t fill the jar completely, as we need space for peppers and herbs.

3. Now cut the bell pepper into strips and place them along each jar in a circle. On top we put another umbrella of dill and a couple of currant leaves.

If there is space left in the jars, fill it with tomatoes, because during the harvesting process they will settle.

4. Now you need to fill the jars with boiling water. It is necessary to ensure that water gets on the tomatoes, otherwise the jar will burst. Cover the jars with boiled lids and leave for 10-15 minutes.

5. Then pour the water back into the pan. Next, we will prepare a marinade from this water. To do this, add 6 tbsp here. l. sugar, 3 tbsp. l. salt without a slide and bring to a boil.

6. Before pouring the boiled marinade into jars, add 2 tbsp to each jar. l. 9% vinegar. We close them tightly with metal lids, turn them upside down and wrap them in a warm blanket.

If desired, you can also add a pinch of cinnamon. The tomatoes turn out beautiful, aromatic and very tasty. Bon appetit!

Tomatoes “in the snow” with garlic and vinegar without sterilization - recipe for 1 liter jar

The interesting name of this preparation is explained simply: the role of “snow” is played by garlic, which gives the tomatoes an absolutely wonderful taste and aroma. They are prepared quickly because you do not have to spend a lot of time on sterilization. I recommend that all fans of original tomato preparations pay attention to this recipe.

Ingredients for a liter jar:

• Tomatoes - 400-500 gr.
• Garlic (chopped) - 2 tsp.
• Peppercorns - 3 pcs.
• Mustard (beans) - 0.5 tsp.
• Sugar - 3 tbsp. l.
• Salt - 1 tbsp. l.
• Vinegar 9% - 2 tbsp. l.

Preparation:

1. Place tomatoes in clean jars and pour boiling water over them. Cover with boiled lids and leave for 10-15 minutes.

2. Then pour the water into a saucepan, add salt, sugar and bring to a boil. Before pouring the marinade over the tomatoes again, add chopped garlic, mustard, peppercorns and vinegar to each jar. We roll up the jars, turn them upside down, cover with a warm blanket and leave until they cool completely.

How to prepare tomatoes in 3 liter jars for storage in an apartment

If you live in an apartment and are thinking about how best to prepare tomatoes for the winter: pickle or pickle, it is better to choose pickling. Such tomatoes are perfectly stored in the apartment all winter, if left.

Ingredients for a 3 liter jar:

• Tomatoes
• Salt - 3 tbsp. l.
• Sugar - 5 tbsp. l.
• Vinegar 9% 3 tbsp. l.
• Umbrella dill - 2-3 pcs.
• Bay leaf - 2 pcs.
• Horseradish root - 50 gr.
• Garlic - 2-3 cloves

Preparation:

1. First of all, sterilize a clean jar, wash and cut the tomatoes in half (cut off the stems), peel and chop the garlic and horseradish root. Place dill, bay leaf, garlic cloves cut in half and chopped horseradish root at the bottom of the jar. Next, place the tomatoes cut side down.

2. Wash the lid and keep it in boiling water for 5 minutes. Pour 1.5 liters of water into a saucepan and bring to a boil.

3. When the water boils, add sugar and salt to it and boil for a couple of minutes until the bulk dissolves completely.

4. Then pour vinegar and marinade in a thin stream into the jar of tomatoes so that the jar does not burst. Cover our glass container with a lid.

5. Pour cold water into a tall pan, place a piece of cloth on the bottom so that the jar does not burst, and carefully place the jar. Bring the water in the pan to a boil, reduce the heat and leave to sterilize for 15 minutes. Remove the jar from the pan, add brine to the top, cover with a lid and roll up.

6. Turn it upside down and leave until completely cool. Such tomatoes can be safely stored in the apartment.

Tsarskie tomatoes, canned for the winter

Year after year, diligent housewives turn home canning into an art, adding to their cookbooks. I would like to offer you another good recipe for aromatic, tender and sweet tomatoes, which will always come in handy in winter. They are appreciated and loved by gourmets for their spicy, extraordinary taste. The ratio of ingredients is indicated for a 3 liter jar.

Ingredients:

• Small tomatoes - how many will fit in the jar
• Carnation buds - 3-4 pcs.
• Allspice - 4 peas
• Umbrella dill - 3 sprigs
• Hot pepper - ring about 5 mm.
• Bay leaf - 2 pcs.
• Bell pepper - 1 pc.
• Salt - 2 tbsp. l.
• Granulated sugar - 1/2 tbsp.
• Vinegar 9% - 50 gr.
• Garlic - 1 medium head

Preparation:

1. Select tomatoes that are even in shape for canning. We wash them thoroughly and pierce them with a sharp toothpick at the stem so that they do not burst from hot water.

2. Place green bell pepper, clove buds, dill, allspice peas and hot pepper rings on the bottom of a prepared, sterilized jar. Carefully place the fruits and pour boiling water over them. Leave the workpiece to cool until the water becomes warm.

3. After waiting time, pour the liquid from the jar into a saucepan, add salt and sugar to it, and cut the garlic and vinegar into the jar. As soon as the brine boils, immediately pour it into the tomatoes in a thin stream. We roll up the pickle and place it under a blanket so that the cooling process occurs gradually.

Finger licking green tomatoes in jars

Canned tomatoes according to this recipe are sweet and sour, crispy and pleasant to the taste. They are perfect as a separate snack or salad with herbs, potatoes or meat.

Ingredients:

• Green tomatoes - 1.3 kg
• Garlic - 8 cloves
• Cloves - 4 buds
• Black peppercorns - 10 pcs.
• Sweet peas - 10 pcs.
• Mustard seeds - 1 tsp.
• Bay leaf - 2 pcs.
• Water - 750 ml.
• Salt - 1 tbsp. l.
• Sugar - 3 tbsp. l.
• Table vinegar - 100 ml.
• Parsley - 5 sprigs
• Dill - 5 sprigs

Tomatoes marinated with citric acid

If you don't like spending a lot of time on canning, then this wonderful appetizer of marinated tomatoes with citric acid and basil will suit you. The entire preparation process takes a minimum of time and you will have delicious pickled tomatoes in a jar.

Ingredients for a 1.5 liter jar:

• Tomatoes (Cherry and yellow plum)
• Purple basil - 1 sprig
• Bay leaf - 1 pc.
• Allspice (peas) - 2-3 pcs.
• Cloves (bud) - 2 pcs.
• Citric acid - 0.5 tsp.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.

Preparation:

1. Place basil, bay leaf and allspice at the bottom of a clean, sterilized jar. Next, fill the jar with tomatoes.

2. After we have placed the tomatoes in the jar to the brim, pour boiling water over them. Cover with a lid and let stand for 15-20 minutes until cool.

3. After the time has passed, drain the water from the jar into the pan. Add sugar (2 tbsp), salt (1 level tbsp) and citric acid (0.5 tsp). Place the saucepan on the fire, bring to a boil and let simmer for 1-2 minutes until the spices dissolve. Then pour the marinade into a jar of tomatoes. Cover with a lid and roll up. Turn the glass container upside down, cover and leave until it cools completely.

Prepare marinated tomatoes with vegetable oil and onions

This recipe for pickled tomatoes will not only diversify your preparations for the winter, but will also delight the eye and taste. The tomatoes turn out so tasty that you will lick your fingers.

Ingredients:

• Red tomatoes - 1.5 kg.
• Dill and parsley
• Bay leaf - 3 pcs.
• Black peppercorns - 9 pcs.
• Garlic - 3 cloves
• Onions - 5 pcs.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Vegetable oil - 1.5 tbsp. l.
• Vinegar 9% - 3 tbsp. l.
• Liter jars - 3 pcs.

Preparation:

1. First, let's prepare the jars; they need to be washed well, doused with boiling water and dried on a clean towel. Peel and cut the onion into rings. Place parsley and dill on the bottom of dry jars, a clove of garlic for each jar, one bay leaf and three black peppercorns.

2. Now layer clean, dried tomatoes and onion rings.

If the tomatoes are large, you can cut them in half or into quarters.

3. Place 1.5 liters of water on the fire and bring to a boil. Carefully pour into jars so that the jars do not burst. Pour boiling water over the lids for five minutes. Cover the jars with clean, heated lids and leave for ten minutes. The remaining water in the pan will no longer be needed.

4. After 10 minutes, pour the water from the cans into the pan. Bring to a boil and pour into jars again, leaving them for 10 minutes. After the allotted time, pour the water from the cans into a saucepan, add salt (1 tablespoon) and sugar (two tablespoons), and bring to a boil. Remove from heat, pour in 1.5 tablespoons of vegetable oil and three tablespoons of vinegar. Mix and pour into jars. We screw the lids on the jars or roll them up.

5. Turn them upside down and cover with a blanket until they cool completely. Marinated tomatoes are ready!

Sweet tomatoes with carrot tops

This recipe for preparing tomatoes differs from the usual ones in that only carrot tops are added as seasonings. It gives tomatoes a special taste. The marinated appetizer turns out to be moderately salty, moderately sweet, and most importantly, very tasty.

Delicious and quick recipe for marinated snacks with aspirin

This pickled tomato recipe is the fastest. Just pour boiling water over the tomatoes and roll them up. The tomatoes come out barrel-like and very tasty.

• Tomatoes
• Garlic
• Peppercorns
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Vinegar - 50 ml.
• Aspirin – 3 tablets

Preparation:

At the bottom of a sterilized jar we place a washed and dried horseradish leaf, clean and dry tomatoes, peppercorns, garlic cloves, salt, sugar, vinegar and crushed aspirin tablets. Pour boiling water over everything, cover with a lid and roll up. Turn the jar upside down, cover with a blanket and leave it like that for a day.

Marinated tomatoes with honey and onions

A very interesting recipe for sweet tomatoes, in which the unusual combination of sweetness and bitterness can cause confusion. But doubts will be dispelled as soon as you eat them for the first time and you will definitely return to this unique recipe in the next harvesting season.

Ingredients for three 0.5 liter jars:

• Tomatoes - 500-600 gr.. (depending on the tomato)
• Onions - 1-2 pcs.
• Garlic - 1-3 cloves
• Bay leaf - 1-3 pcs.
• Black peppercorns - 9 pcs.

For 1 liter of brine:

• Salt - 4 tsp.
• Apple cider vinegar - 4 tsp.
• Honey - 4 tbsp. l.

Cooking process:

Before you start harvesting, make sure the tomatoes are at room temperature. If you can them cold, they will burst.

1. First of all, we need to wash, dry and prick the tomatoes with a toothpick at the stalk. Peel and cut the onion into rings.

2. Place chopped garlic, black pepper and bay leaf into clean, steamed containers. Then layer small tomatoes and onion rings. Pour boiling water, cover with sterilized lids and leave for 10 minutes.

2. Drain the water from the cans into a saucepan and add salt to it. Place on the fire and bring to a boil. As soon as the solution boils, add honey, vinegar and mix. Pour it over the prepared tomatoes in the jar. Close the jars tightly or roll them up with a key, turn them upside down, cover and leave until they cool completely.

A refrigerator or cool cellar is suitable for storing canned tomatoes.

Marinate tomatoes for the winter with mustard seeds

Tomatoes according to this recipe turn out very tasty with a piquant flavor that mustard gives. It can be served as a separate appetizer or as an addition to the main course.

Ingredients for a 3 liter jar:

• Tomatoes
• Bell pepper - 1 pc.
• Carrots - 4-5 pcs. (small)
• Garlic - 2-3 cloves
• Dill umbrellas - 3-4 pcs.
• Currant leaves - 3-4 pcs.
• Bay leaf - 4 pcs.
• Black pepper (peas) - 6-8 pcs.
• Mustard (seeds) - 1 dec. l.
• Citric acid - 1/3 des. l.

Brine for 1 liter of water:

• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.

Preparation:

1. Place currant leaves, bay leaves, dill umbrellas, tomatoes, carrots on the bottom of a clean and dry jar, and leave space on top for sliced ​​peppers, dill umbrellas, and bay leaves.

2. Fill the contents of the jars with boiling water, cover with boiled lids and leave for 30 minutes.

3. After the specified time has passed, pour the water into the pan and prepare the brine. To do this, add salt, sugar and bring to a boil. Before pouring the marinade into the jar, add citric acid, mustard seeds and black pepper. Cover with a lid and send to sterilize in a water bath for 10 minutes. Then we take out the jar and roll it up. Turn upside down, cover and leave until completely cool.

After you finish canning your tomatoes, let the jars sit untouched for 30 days before opening the jar. During this time, the tomatoes will be saturated and enriched with the aromas of spices and herbs. They go great with any potato dish (especially fried potatoes), any pasta dish, pilaf, meat dish, etc.

Have a great batch and let me know what you think of the recipes I shared with you today. I'd love to hear about your canning experiences.

Marinated tomatoes are a staple snack option that appears on the front pages of many cookbooks. Almost every housewife can find several recipes that differ in the set of spices, spices, and aromatic herbs that are added to containers for food during canning.

Marinated tomatoes for the winter are very tasty and are not only an excellent main appetizer, but also an ingredient that complements the dish. They can be added to Uzbek cuisine, pizza, and sautéed soup. Canned green tomatoes are added to pickle and solyanka.

Today on the menu: Marinated tomatoes for the winter are very tasty:

This type of preparation is stored several times better than cucumbers. All this is due to the presence of natural acid in tomatoes, as well as the additional addition of vinegar. It is for this reason that conservation is not bombed.

Despite all the positive aspects, when spinning bright and juicy fruits, it is necessary to observe the recipe and sterility. Let's consider several options for preparing delicious tomatoes for the winter.

Marinated tomatoes for the winter in jars without sterilization: Classic recipe

Let's look at a detailed recipe for preparing delicious, aromatic pickled tomatoes. This preparation will allow you to diversify the boring rows of simple and traditional snacks. It is done without sterilization, which makes the canning process easier for beginners.

Products:

• tomatoes - how many will fit into a 3-liter jar;
• garlic - 4-5 pcs.;
• dill inflorescences - 3-4 pcs.;
• peppercorns - 7-12 pcs.;
• laurel leaves - 1 pc.

For the marinade you need to take:

• drinking water - 1.2 l;
• pickling salt - 40 g;
• granulated sugar - 110 g;
• acid 9% - 170 ml.

How to prepare pickled tomatoes for the winter?

The marinade from the specified amount of products turns out sweet and sour to taste. So, let's start preparing a delicious preparation.

To do this, sort the tomatoes by size. It is recommended to use the same and medium ones in the jar. Make a puncture in the area of ​​the stalk with a wooden toothpick.

Pre-wash the jars with soap and sterilize. Carefully place the prepared tomatoes. Wash the umbrellas, peel the garlic cloves. Place all the indicated spices and aromatic herbs on top.

Measure water into a saucepan and bring to a boil. One 3-liter container contains approximately 1.2-1.5 liters of liquid. Fill the container with its contents with boiling water.

Place a lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add bulk flavor enhancers. Bring to a boil, remembering to stir. Remove from heat, pour in acid and mix well.

Fill with prepared marinade and roll up. We check for leaks. If water does not leak from the lid, turn it over, cover it with a warm blanket and leave it like that until it cools completely.

Marinated tomatoes for the winter are very tasty: Sweet canned tomatoes

Having tasted the taste of this preparation for the first time, the recipe will forever remain not only in your memory, but also in the cookbook. Canning occurs without sterilization and does not require much time. Try closing a bright vegetable using the method described below. Yield: 2 cans with a capacity of 3 liters.

Required:

• as many tomatoes as will fit into the jars;
• garlic - 2-3 pcs.;
• bell pepper - 2 medium sized pods;
• chili - 1-2 pcs.;
• bay leaf in leaves - 2-3 pcs.;
• granulated sugar - 100 g;
• acid 9% - 55 ml;
• table salt - 50 g.

Sort out the tomatoes. For canning, it is recommended to use a small size with elastic skin. Rinse and make a small cross-shaped cut at the place where the stalk attaches. Otherwise, when the temperature changes, the skin may burst, ruining the entire appearance of the workpiece.

Remove seeds and stalks from bell peppers. Cut into several pieces. Do the same with hot pepper.

Place sweet and bitter peppers and bay leaves on the bottom of sterile jars, and place tomatoes on top. Gently shake containers. Cover with sterile lids.

Pour filtered liquid into a clean cooking container and boil. Pour into containers with contents, wait 10 minutes.

Strain back and add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to stir. While hot, pour into jars and seal tightly. Turn it over, wrap it in a warm shawl and leave it like that until it cools completely.

Ready tomatoes can be stored at room temperature, in the refrigerator or cellar.

I suggest watching the video recipe for sweet tomatoes:

I also recommend: - incredibly tasty - a selection of recipes.

Marinated tomatoes with carrot tops: a winter snack

The tomatoes are ripe, and you don’t know what to make from the original red fruits? Then we suggest you consider a simple recipe, but at the same time very tasty. Canning of tomatoes will take place with carrot tops. Is it really unusual?

Products:

• carrot tops, 4 sprigs per jar;
• tomatoes;
• filtered water - 2.5 l;
• granulated sugar - 250 g;
• table salt - 80 g;
• table vinegar - 130 ml.

From the specified amount of liquid, two 3-liter jars are obtained. First of all, you need to prepare the container. To do this, the containers must be washed with soap and soda solution, dried in the oven, and the lids must be boiled for 5-10 minutes.

Wash tomatoes and carrot tops and dry. Make a cross-shaped cut in each fruit, and additionally pour boiling water over the branches.

First put the tops into the jars, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill the jars. Cover and leave it like this for a quarter of an hour.

After the specified time period, drain the water from the jars back, add salt and granulated sugar. With regular stirring, bring to a boil and cook until the bulk ingredients are completely dissolved. Remove the container with brine from the stove and pour in the acid, mix and fill the jars with the contents.

Close tightly, turn over and wrap in a warm blanket. Leave unchanged until the preservation has cooled completely. Store in a cool place.

Marinated tomatoes for the winter with garlic inside and herbs in liter jars

The quantities of ingredients are indicated per liter jar. The appetizer turns out very beautiful and tasty.

Products:

• small tomatoes - 650-750 g;
• garlic - 50-70 g;
• water - 450-500 ml;
• salt for canning - 30-35 g;
• granulated sugar - 75-80 g;
• acid 9% - 25-35 ml;
• dill inflorescences - 1 pc.;
• peppercorns - 3 pcs.

Process jars and lids. Sort the tomatoes, wash and dry. Remove unedible parts from garlic. Cut out the place where the stalk attaches to the tomatoes and carefully insert a garlic clove into the pulp, after making a cross-shaped cut. All tomatoes are prepared in this way.

Place aromatic spices on the bottom of the prepared container, and tomato fruits on top.

Let's move on to preparing the marinade. To do this, pour the specified amount of liquid into a saucepan and bring to a boil. Add salt, sugar. Wait until completely dissolved.

Pour the brine into a jar, cover it and place it in a saucepan with cold water to sterilize. 10 minutes will be enough time.

Carefully remove, add acetic acid, close tightly. Turn over, wrap in a warm blanket and leave until completely cool. Store in a cool place.

To add contrast, it is allowed to add sprigs of fresh dill to the preservation.

Stuffed pickled green tomatoes for the winter, recipe like in the store

Not only traditional red ripe tomatoes turn out very tasty after pickling, but also green, not yet ripe ones are simply delicious.

Products:

• tomatoes - 1.2 kg;
• garlic - 1.5 heads;
• dill or parsley - 55 g;
• clean water - 1.2 l;
• salt for pickling - 40-45 g;
• granulated sugar - 35 g;
• acid 9% - 70 ml.

Wash the main ingredient, dry it and make a cross-shaped cut.

Peel the garlic and chop it on a medium-sized grater. Wash the dill or parsley, shake to remove excess liquid, and chop finely. Combine in a bowl, mixing thoroughly.

Stuff the tomatoes with the prepared hot mixture. Place in sterile jars.

Prepare the marinade in a separate pan. Combine water, salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved. Remove from heat, pour in acid and stir.

Fill the jars with marinade, cover and sterilize for 10 minutes. Carefully remove, roll up, turn over and cool under the blanket. Store in a cool place.

Conservation can be done once:

Georgian green tomatoes for the winter

Here is a very interesting recipe for Georgian green tomatoes

It turns out to be a very tasty, wonderful and unusual appetizer for the holiday table.

Pickled cherry tomatoes for the winter - Very tasty

We suggest considering the option of preparing small, tasty tomatoes in their own juice.

Products:

• cherry - 0.9-1 kg;
• large tomatoes - 500 g;
• pickling salt - 25-30 g;
• acetic acid 9% - 15-20 ml;
• granulated sugar - 25-30 g;
• garlic - 6-7 cloves (per 1 liter jar);
• black pepper - 2 peas (1 liter container).

Wash and sterilize jars and lids. Large tomatoes are necessary for preparing the marinade sauce. To do this, they need to be washed, scalded, and the skin removed. Place the pulp in a blender bowl and grind until pureed.

Pour the finished mixture into a saucepan with a thick bottom and place on the stove. Add salt and granulated sugar. Bring to a boil with regular stirring and continue cooking for half an hour.

Meanwhile, place garlic cloves and pepper on the bottom of a glass container. Wash the cherry tomatoes and make one prick in the area of ​​the stalk with a wooden toothpick. Fill the jars tightly and pour boiling water over them, cover and leave for 10-20 minutes.

Remove the tomato marinade from the heat, pour in the acid and stir. Drain the water from the jars, fill with hot tomato sauce, cover and sterilize for 10-20 minutes, depending on the volume of the container. Remove the container with the snack, close it tightly and turn it over. Cool under a warm blanket and store in the cellar.

Instant marinated tomatoes with garlic for the winter

If you don’t have time for canning, but really want to try pickled tomatoes. In this case, we suggest considering several options for instant cooking recipes. They can be consumed after 40-60 minutes.

A tasty and aromatic snack made from fresh tomatoes. The recipe allows you to quickly prepare and eat the dish, and for longer storage it is necessary to additionally sterilize the preparation. Moreover, the mixture must be laid tightly. Preservation can be stored for no more than 2-3 weeks subject to additional sterilization, and without - up to 4 days.

Products:

• tomatoes - 500 g;
• fresh parsley - 10 g;
• basil - 15 g;
• garlic - 6 cloves;
• olive oil - 45 ml;
• table salt - 5 g;
• ground black pepper to taste;
• dry Provençal herbs - to taste;
• malic acid - 30 ml;
• granulated sugar - 2.5 g.

Remove the husks from the garlic and rinse along with basil and parsley. Chop the prepared ingredients finely with a knife. Place in a small bowl and add Provençal herbs and pepper. Pour in vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mixture and leave for 10-15 minutes to infuse.

Wash the tomatoes, dry them and cut them into rings (no more than 5 mm thick) or slices, as you prefer.

Place the tomatoes in prepared, sterile jars and pour the dressing over them. Cover with a plastic lid and shake thoroughly. Place in the refrigerator for 10-15 minutes, or better yet, half an hour.

After the specified time, the appetizer can be placed in a salad bowl and served.

Also very tasty:

1. Instant lightly salted cucumbers - 8 recipes with garlic and herbs

Instant marinated tomatoes with garlic and herbs in a bag

Products:

• small tomatoes - 500 g;
• table salt - 15 g;
• garlic - 3 cloves;
• granulated sugar - 2 tsp;
• fresh herbs - 15 g.

Rinse the tomatoes, place on a towel and dry. Cut out the stem. Make a deep, cross-shaped cut.

Peel the garlic and pass through a press. Finely chop the clean greens. Combine in a separate bowl, stirring with salt and sugar.

Stuff the tomatoes. Place in a plastic bag and shake well. Leave on the counter at room temperature for 60 minutes. That's it, the snack is ready to eat.

Marinated tomatoes with bell peppers for the winter - The most delicious

I got this recipe from my sister Lyuda. That’s why for myself and my friends I call them “Lyudmila”. And when they ask what to put on the festive table from pickles and preparations, I say that give me Lyudmila tomatoes. Because they are the most delicious!

Ingredients:

• Tomatoes – 15 kg;
• Sweet bell pepper – 4 large pieces;
• Garlic – 4 heads (not cloves, but heads);
• Carrots – 4 medium pieces;
• Vinegar 9% – 370ml;
• Sugar – 450 grams;
• Salt – 220 grams;
• Dill and parsley - 1 bunch each;
• Water – 6-6.5 liters.

Recipe:

We wash and clean everything. Cut off the butts of the tomatoes. Boil the jars and lids.

We put the tomatoes in the jars only not very tightly, without effort. When the water boils, pour in the tomatoes and cover the jars with lids. And let it stand for 15 minutes.

In the meantime, prepare the marinade for our sweet pickled tomatoes and peppers. The water has boiled - throw in the herbs, salt, sugar and, at the very end, vinegar. After this, boil for another 3 minutes.

Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn them over. We wrap ourselves in a blanket.

2 weeks will pass and you can already try it – it’s still delicious!

There was plenty of marinade, so I made pickled cucumbers with it - 3 liter jars. And from all the products listed, I got 14 liter jars of pickled tomatoes.

It’s not a shame to put such a preparation on the festive table. All guests love this appetizer. They gobble up tomatoes in their own juice on both cheeks and ask for more.

Ingredients:

• tomatoes,
• sugar (1 spoon per jar),
• salt (1 spoon per jar),
• vinegar (0.5 tablespoon 70% per jar).

I don’t know exactly how many tomatoes you will need, but you can calculate it - pour water into a jar of tomatoes, then pour it into a measuring cup, that’s how much tomato juice you should have.

At the moment, I made 6 cans of tomatoes in my own juice, and I still had tomato juice, since I only measured one can and not all 6. But it’s not scary, I used the tomato juice from the tomato for soup.

You can cook tomatoes in their own juice in a Redmond multicooker or simply on the stove. The cooking recipe was made on the stove, but along the way I’ll tell you how to cook delicious tomatoes in their own juice in a slow cooker.

Tomatoes in their own juice can be used separately - tomatoes and juice. The juice will be tomato paste, which can be put in soups, or eaten in the form of ketchup with various dishes.

Preparation:

Rinse the tomatoes under running water.

Divide the tomatoes into jars.

Process the tomatoes until smooth. I didn’t remove the skin from the tomato; I don’t see the point in it. You can do that though. To do this, you will need a sieve where you can strain the tomatoes and the skins will remain in the sieve. Or there is another way - you need to scald the tomatoes and make cuts, then the skin can be easily removed.

If you don't have enough tomatoes for tomato juice, add water.

Turn the stove on to 6 and let the juice boil.

I have 6 cans, which means I put 6 tablespoons of sugar and 6 tablespoons of salt, as well as 70% vinegar - 3 tablespoons. We put everything without a slide, and the main thing is not to overfill the vinegar.

Let everything boil well.

Pour into jars to the very edge.

Close tightly and place the jars under a towel.

1. You can use any tomatoes: green, brown, pink and red. An important condition is that the skin is dense, there are no signs of spoilage or rot. It is recommended to take meaty varieties.

2. Don’t forget to wash all foods thoroughly before canning. This applies to tomatoes and aromatic, fresh herbs.

3. Shelf life directly depends on the cleanliness of the jars. It is for this reason that they must be thoroughly washed and sterilized (over steam or in the oven).

4. Salt should be chosen as pickling salt or without additives. If you use a salty ingredient with additives, the taste of the product may differ significantly from the intended one or the snack will quickly become unusable.

5. Marinade with acid cannot be boiled, otherwise the vinegar will lose all its properties. It is recommended to add it to hot brine.

I gave it my all today for you! Now I only expect warm words and comments from you. All recipes have been personally tested by me and appreciated by pickles and preparations gourmets - my household, relatives and close friends. Each tomato is very tasty, juicy and aromatic - you will definitely lick your fingers!

Canned vegetables, especially tomatoes, do not need advertising. Every housewife has at least a couple of good recipes in her arsenal. Many people do this - they make preparations using proven methods and experiment a little, sealing pickled tomatoes in liter jars for the winter in some new way. Then in the winter, the family evaluates these efforts, and which jar they liked best, the hostess takes note of that recipe for the next season.

To do the preparation correctly and get really tasty tomatoes that will wait their time and not explode in the cellar, carefully study the tips and nuances of the pickling process. We offer you several options, all the recipes are simple, choose and try.

As for products, all recipes provide calculations for a liter jar. If you want to make several of these jars or prepare tomatoes in a 3 (2) liter container, then perform simple arithmetic by increasing the quantity of all ingredients.

Important nuances of marinating

1. You can pickle tomatoes of any ripeness (ripe red, slightly brown and even greenish), the main thing is that the fruits are whole and not spoiled. It is best to choose meaty varieties with thick skin. For liter jars, take small-sized tomatoes, close large vegetables in a 3-liter container.
2. Before placing tomatoes, they should be thoroughly washed and dried. And in order to prevent the skin of the fruit from bursting during the heat treatment process, make a couple of punctures in the area of ​​the stalk with a fork or toothpick.
3. The recipe for pickled tomatoes includes a classic set of spices - garlic cloves, hot pepper, horseradish, black and allspice peas, bay leaves, dill umbrellas. To make the taste of the preparation brighter and richer, add currant and cherry leaves, onions, sweet peppers, celery, carrots, sweet and sour apples, fresh dill, basil and parsley.
4. How well the tomatoes will be stored depends on the cleanliness of the jars. You can use any container – both with a roll-up and screw-on lid. The main thing is to treat the dishes thermally. Therefore, the containers must first be washed with soda, rinsed thoroughly, dried and sterilized in the oven. Just put the lids in boiling water and keep it there for 6-7 minutes. You can do without preliminary sterilization, just put the tomatoes in a dry, clean jar, but then the workpiece will need to be pasteurized in boiling water for several minutes. Here you can choose for yourself what is most convenient for you.
5. Always use rock salt for marinade, because it does not contain anti-caking agents or other chemical additives.
6. In addition to the vegetables themselves, the marinade plays a big role in the final taste of the preparation. Its constant ingredients are vinegar, sugar and salt. There are many recipes when bulk ingredients are added directly to jars, and then boiling water is poured. But it’s better to dissolve sugar and salt in boiling water and boil for a couple of minutes, then pour in the vinegar, stir and immediately pour over the tomatoes.

In the classic version, the marinade is prepared from the following proportions:

• water – 1 l;
• sugar – 2 tbsp. l.;
• salt (not “Extra”) – 1 tbsp. l.;
• vinegar essence (70%) – 1.5 tsp.

To prepare a 1-liter jar of tomatoes, you will need 500-600 ml of marinade; accordingly, reduce the classic proportions by half.

Take note that 1 tsp. essences (70%) can be replaced with table vinegar:

• 6% (3 tbsp.),
• 9% (2 tbsp).

Marinated tomatoes with parsley, onions and bell peppers

Tomato preparations turn out tasty in any case, but if you add onions, bell peppers and aromatic parsley to them, then before you have time to open the jar, it will be empty. Vegetables give each other their flavor notes and are enriched by the addition of spices. Be sure to put not only tomatoes on the table, but also onions and peppers; they will go down well with hot mashed potatoes.

Ingredients

• tomatoes – 500 g;
• sweet pepper – 1 pc.;
• onion – 1 pc.;
• fresh parsley sprigs – 5-6 pcs.;
• black pepper and allspice peas - 3-4 pcs.;
• garlic – 2 cloves;
• laurel leaf – 1-2 pcs.;
• clove bud – 1 pc.;
• water – 750 ml;
• salt – 1 tbsp. l.;
• sugar – 3 tbsp. l.;
• 9% vinegar – 15 ml.

Preparation

In a clean, pre-sterilized container, place on the bottom halves of an onion and sweet pepper (it is advisable to cut the onion into rings or slices), cloves, parsley, bay leaves, garlic cloves and peppercorns.

Now fill the bowl with tomatoes. Try to do this as tightly and compactly as possible, but do not press too hard so that the fruits do not burst.

Top with remaining bell peppers and onions.

Pour boiling water into the jar, cover with a lid and let it sit like that for 15 minutes.

After the required time has passed, drain the liquid from the tomatoes into a saucepan and place on the fire, bring to a boil. Pour sugar and salt into a container with tomatoes, pour in vinegar.

Pour boiling water into the jar, seal it, turn it over, insulate it with a blanket and let it cool now.

Store cooled tomatoes in a cellar or pantry.

Marinated tomatoes with apple cider vinegar

We suggest that you put away very tasty and aromatic marinated tomatoes with apple cider vinegar and basil for the winter. Due to the spicy greens, the preparation is obtained with an interesting and unusual flavor.

Ingredients

• tomatoes – 600-650 g;
• sprigs of green or purple basil - 2 pcs.;
• black peppercorns – 2-3 pcs.;
• bay leaf – 1 pc.;
• garlic – 2 cloves;
• water – 0.5 l;
• salt – 1 tbsp. l.;
• sugar – 1.5-2 tbsp. l.;
• vinegar (apple) – 50 ml.

Preparation

1. In a pre-sterilized container, place: thinly sliced ​​garlic, bay leaves, basil (whole sprig or chopped) and peppercorns.
2. Fill the container with tomatoes and top with the remaining basil and garlic.
3. Pour boiling water into the jar, cover with a lid and let it sit in this state for 7 minutes. Then pour the water back into the saucepan and let it boil. Pour the boiling liquid into the container with the tomatoes again, this time just let it sit for 5 minutes. Drain the liquid again and measure, it should be 500 ml, if it’s not enough, add boiled water.
4. It's time to make the marinade. Place the water drained from the tomatoes, brought to the required volume, in a saucepan on the stove. Add salt and sugar and let the liquid boil while stirring constantly. Make sure that the grains of bulk ingredients are completely dissolved. Add apple cider vinegar, boil for half a minute and immediately pour the marinade into a jar of tomatoes.
5. Seal with a lid, place it upside down, and wrap it in a warm blanket. As soon as the workpiece has cooled, lower it into the cellar for storage.

Sweet tomatoes with bell peppers

Prepare another delicious tomatoes for the winter in liter jars with the addition of bell peppers. You need to cut off the stalk, divide it into two halves and remove the seeds. This is also a very simple recipe; a little more sugar is used for the marinade than usual; the finished tomatoes have a slightly sweet taste.

Ingredients

• tomatoes – 500-550 g;
• bell pepper – 1-2 pcs.;
• garlic – 2 cloves;
• dill inflorescences – 2 pcs.;
• horseradish - 1 leaf;
• allspice peas – 2-3 pcs.;
• water – 0.5 l.;
• salt – 0.5 tbsp. l.;
• sugar – 3 tbsp. l.;
• laurel leaf – 1 pc.;
• vinegar (9%) – 30-35 ml.

Preparation

1. Place the dill umbrella, peeled garlic clove and peppercorns into the prepared glass container.
2. Now place the tomatoes in the jar, add the pepper halves among them. Cover with a horseradish leaf, add another dill umbrella and the rest of the garlic.
3. Pour in boiling water, cover with a lid and let the tomatoes stand in this state for 10-15 minutes.
4. Now pour the liquid from the jar into a saucepan, add sugar and salt, throw in the bay leaves. Place the dishes on the stove, stir until the bulk ingredients are completely dissolved, let it boil and cook for a couple of minutes. Add vinegar to the boiling marinade, stir and pour into the tomatoes to the very top.
5. Seal the jar, turn it over and insulate it.
6. When the workpiece has cooled, store it in a cool place.

Marinated tomatoes with onions

Small tomatoes with pickled pieces of carrots and onions will not only diversify and decorate your winter menu, but will also serve as an appetizing tasty snack for the holiday feast. Cut the onions and carrots into slices.

Ingredients

• tomatoes – 600 g;
• black pepper – 6-7 peas;
• garlic cloves – 4 pcs.;
• carrot – 1 pc.;
• onion – 1 pc.;
• water – 450-500 ml;
• salt – 1 tbsp. l.;
• sugar – 2.5 tbsp. l.;
• vinegar (9%) – 20 ml.

Preparation

1. Place peppercorns, a couple of peeled garlic cloves, and half of the onion and carrot slices at the bottom of a clean container.
2. Fill the container with tomatoes, place the remaining carrot and onion slices on top, and a couple more garlic cloves.
3. Pour water into a saucepan, add salt and sugar and let it boil. Stir constantly so that no grains remain. Pour in the vinegar, stir and immediately pour the marinade into the jar. Cover with a lid and send for pasteurization. To do this, lay a kitchen towel on the bottom of the pan, place the dishes with the workpiece and pour hot water up to the hanger of the jar. Let the water boil and pasteurize for 10 minutes.
4. After this, seal the container, turn it over, insulate it and let it sit until it cools completely.
5. Such tomatoes can be stored in a regular pantry, provided that it is not heated.