A tomato is a tomato, it is a berry, it is a golden love apple, it is a red eggplant. During the reign of Catherine the Great, tomato - indoor plant, which was grown in flower pots and enjoyed the beauty of flowers and berries. In Europe, there were persistent rumors that this beauty was poisonous. Particularly cunning criminal personalities even tried to use tomatoes as... poison. Some took advantage of this shamelessly.

For example - Columbus. There is a widely known story about how in one of the taverns, in retaliation for the “poison” (tomato) brought to Europe, the owner wanted to poison Christopher Columbus by seasoning one of the dishes with tomato. The great navigator, who saw through the plan, depicted an attack of nausea and death agony. Angry sailors, who had dined there and learned about the dying Columbus, caused a real destruction in the tavern. Meanwhile, the famous traveler stood up and, with an imperturbable look, demanded the bill for lunch from the hapless poisoner. It is difficult to describe the faces of everyone present at this event, but Columbus just as calmly threw the money on the table and left.

They continued to “poison” tomatoes for quite a long time and with persistence worthy best use. And this had its own positive side. After all, it was thanks to such actions that many people tried tomatoes and had the opportunity to evaluate taste qualities the fruit of this plant. As far as we know, no one has been poisoned so far. Although, cases of tomato overeating do happen. Especially in Russia.

Salted crazy tomatoes
for those who are not afraid of poison
Required for a 3 liter jar	Preparation
Strong small tomatoes (as much as will fit in a 3-liter jar), 2 red sweet peppers, 2 pods of hot pepper (you can use 1), 2 heads of garlic, a bunch of parsley and celery, water, salt.	Pass through a meat grinder Bell pepper, hot pepper, garlic and herbs. Wash the tomatoes, cut a dimple at the “butt” (or simply pierce it with a fork) and put it in a 3-liter jar (porcelain barrel or enamel pan). Spread vegetable mixture over tomatoes. Boil water with salt - per liter of water, 1 heaped tablespoon of salt. Pour hot brine over the tomatoes and Vegetable mix will be poured inside with brine. Leave in the kitchen for a week (the duration of fermentation depends on the temperature in your kitchen). Store fermented tomatoes in the refrigerator.

Tomato pharmacy

It is estimated that every person living on Earth consumes about thirty kilograms of tomatoes per year, half of which comes from fresh fruits, the other - for processed ones. Tomatoes are boiled, fried, salted and canned, and the slices are dried. Although, undoubtedly, in fresh it is the most useful, who can argue...

Tomatoes contain a large number of nutritional components, which have a beneficial effect on metabolism - tomato fruits are rich in sugars, organic acids (citric, malic, oxalic, succinic, tartaric, etc.), vitamins (groups A, B and C), carotene and many other very useful substances.

In terms of ascorbic acid content, tomato is close to citrus fruits - lemon, orange, tangerine. One glass of fresh tomato juice contains half daily dose vitamin C and carotene (moreover, in terms of carotene content, tomatoes are second only to carrots). American oncologists have found another substance in tomatoes - lycopene, which allegedly has healing properties.

Dr. Omaro Kutsuka from the Detroit Cancer Institute believes that daily use 450 grams of ripe tomatoes can protect you from cancer.

Tomato has a minimum of calories and can be used in a diet menu.

What should we do with the tomato?

The variety of applications sometimes knows no limits. Tomatoes are salted, pickled, dried, dried, juice is made from them, and paste is made from the juice. In Russian cuisine, salted tomatoes firmly share the champion title of the people's favorite with pickled cucumbers. And no wonder. No, and there wasn't best snack to potatoes, to a glass of vodka at a hearty feast.

It’s interesting that now in large cities there is absolutely no need to preserve vegetables for the winter by pickling or pickling them - in stores fresh tomatoes sold all year round. And what? And it’s okay - we still salt the tomatoes because it’s delicious for us!

In Italy, Arabian countries, Greece, and the south of France, tomatoes are often dried. Then they use it in salads, or just eat it with a piece fresh bread, washed down with wine.

In Central and Western Europe, pickling is common. Poles, Czechs, Germans, Hungarians, Bulgarians - marinate tomatoes, sometimes very much for Russian tastes, adding vinegar.

In general, the most delicious salted tomatoes are in Russia. However, there are differences here too. Absolutely different taste at salted tomatoes on the Don and in a village near Moscow. And this, you see, is wonderful.

Now for the main difference. Tomatoes are either salted or pickled. In the first case, no vinegar is added to the brine. In the second - definitely. Marinated tomatoes have a more sour taste and can be combined in a jar with other vegetables - carrots, cucumbers, cabbage (the so-called “vegetable garden”), grapes, etc.

A special recommendation for lovers of pickled tomatoes: it is better to use natural vinegar(alcohol or wine) instead of the usual “table”, which, as is known, is synthetic acetic acid diluted with water. The latter (and this is well known to both manufacturers and the native Ministry of Health) is a common poison prohibited in food use in civilized countries.

Green tomatoes, salted with vegetables in Bulgarian style
a whole garden in a jar
Required	Preparation
3.6 kg green tomatoes, 3.6 kg peppers, 2.6 kg carrots, 600 g greens and parsley roots Filling: 7 liters of water - 750 g salt	Prick the pepper with a fork in 2-3 places near the stalk and flatten. Peel the root vegetables. Place the carrots in boiling water for 2-3 minutes and cut into pieces no larger than 2 cm. Chop the greens. Place the vegetables tightly in the prepared dish, place a circle and bend. Pour cold brine and put on fermentation. Further care for pickled vegetables is the same as for pickled cucumbers.

General salting rules

To pickle tomatoes, you need to take the fruit, even if different sizes, but always healthy and whole, and always ripe (for unripe ones, there are other pickling recipes). Let’s say all your tomatoes are ripe, red and beautiful. You can salt them in glass containers of any size.

You should pay attention to the variety of your tomatoes. Some varieties are more suitable for pickling than others.

Product consumption: For 10 kilograms of tomatoes you need 200 grams of dill, 20-50 grams. horseradish (roots), 100 grams of black currant leaves and one small pod of red hot pepper. It is advisable to add 20-40 grams of garlic, and about 100 grams of various herbs - tarragon, parsley, marjoram. For 10 liters of water you need 500-700 grams of salt, which must be non-iodized.

We sterilize the container, for example, a three-liter jar, turn it over and place it on a clean thick fabric lining with the neck down. After the jar has dried, place garlic and dill on its bottom, then place the tomatoes in dense rows and fill the jar with warm water. boiled water and leave for ten minutes, then drain the water.

After draining the water, put the water to boil and put salt, sugar and diluted vinegar in a jar, and fill it with water. Place pepper on top and cleanly washed currant leaves. There is a method when the tomatoes are placed in jars, pre-filled with up to one third of spices and herbs.

It is necessary to place the tomatoes as tightly as possible, but as carefully as possible so as not to damage the skin or bruise them. If you prepare the brine correctly, it will be transparent, and the pickled tomatoes will look natural and appetizing.

Necessary steps for pickling: pour brine, seal the jar, stand and store like pickles in a dark and cool place.

Marinated tomatoes “Armenianchiki”
the recipe is popular in the south of Russia
Required	Preparation
For the marinade: water - 2.5 l; table vinegar - 0.25 l; citric acid - 0.5 tsp; salt - 100 g; sugar - 0.5 cups; Bay leaf- 5 pieces.; allspice- 8 peas; black pepper - 5 peas. Vegetables: tomatoes - 3 - 3.5 kg; sweet and capsicums; garlic; dill (umbrellas); celery (leaves). The consumption of peppers and garlic is at your discretion, because, in addition to the filling, they can be placed in a jar separately	Tomatoes can be in varying degrees of ripeness, but are firm. The most preferred variety for these purposes is “cream”, but others will also work. We cut each tomato lengthwise, not all the way through, and put in it a small piece of garlic, a strip of each pepper and a couple of celery leaves. Bring to a boil, but do not boil the marinade. Place the tomatoes in sterilized jars, fill with marinade, and close. In a week the snack will be in good condition.

Sun-dried tomatoes

Sun-dried tomatoes exist in all countries where there is a lot of sun and where tomatoes grow not in bushes, but in whole trees. In Italy, on the Greek islands, in Gascony, Provence, Spain, Brazil - in many other countries they are loved no less than Russian people love salted tomatoes.

When the harvest is rich, it cannot be eaten over the summer, and so that it does not go to waste, the tomatoes are cut into halves and left to dry in the sun, and then preserved in olive oil with herbs or garlic (depending on the tastes of the particular housewife). This is how you get sun-dried tomatoes.

Sun-dried tomatoes
maybe you'll like it?
Required	Preparation
1-1.2 kg of soft tomatoes (as much as will fit on a baking sheet); salt to taste (about 1 tsp); a mixture of dry herbs (such as Provençal - Italian) or fresh dill, basil, oregano, thyme; ground black pepper, pink peas - to taste; coriander seed, mustard seed (optional) - fresh or dry garlic in a jar with oil; sunflower or olive oil	Wash the tomatoes well, cut into halves and quarters. For quick drying, it is best to remove all excess juice with seeds and membranes with a spoon, then the drying time will be halved. Line a baking sheet with parchment and grease olive oil and arrange the tomatoes cut side up. Sprinkle tomatoes with salt and spices. Fresh or dry herbs - sprinkle on top. If the garlic is fresh, sprinkle the slices on top. Try not to spill past the tomatoes - it will burn. Dry at 100-120-150 degrees for 4-5 hours with the door slightly open or with a fan (who has one). Then turn off the oven and leave it to cool in it. The drying time depends on the oven and the tomatoes themselves. The main thing is to watch from time to time so that they don’t start to burn; if they burn, turn down the heat. Some are dried in air fryers or electric dryers. The tomatoes are ready when no liquid comes out when you press the flesh with a fork. Place the finished tomatoes in a clean jar, pour in olive oil and close with a lid. Keep refrigerated.

Recipes from different countries

Tomatoes marinated in Georgian style
hot and spicy
Required	Preparation
1 kg green tomatoes, 3/4 cup kernels walnuts, 7-10 cloves of garlic, 1/2 hot pepper, 1 teaspoon each of coriander seeds and dried mint, 1/2 teaspoon dried herbs basil and tarragon, 3/4 cup table vinegar.	Wash medium-sized green tomatoes, pour boiling water over them and leave for 20 minutes. Then cut the tomatoes into 4 parts. Walnut kernels, garlic and hot peppers carefully crushed, ground in a mortar, squeezed out the juice and collected in a glass. Add coriander grains, mint, basil, tarragon, vinegar to the squeezed mass and mix thoroughly. Sliced ​​tomatoes are placed in jars, sprinkling each layer with a spicy mixture, and compacted. The squeezed juice is poured on top. Close and place in a cool place. After a few days, when the tomatoes turn yellow, they can be consumed.

Tomatoes in spicy brine with horseradish, Hungarian style
hot and spicy
Required	Preparation
(Calculation per liter jar): tomatoes - 500 g, garlic - 1 head, thyme - 200 g, basil - 200 g, tarragon - 100 g, black peppercorns - 6-7 pcs., salt (per liter of water) - 50 g, sugar - 30 g, 6% vinegar - 2 tbsp. l.	For this recipe, the filling must be prepared a day before canning. Place salt, sugar, thyme, basil, tarragon leaves, a few black peppercorns into boiling water and cook over low heat for 5-10 minutes. Let the solution settle. Before use, filter it, removing any remaining herbs, heat it to a boil again and add vinegar just before pouring. Place the second part of the spices at the bottom of the jar - basil, thyme, tarragon, a few black peppercorns, garlic, and tomatoes on top of them. Pour boiling water over them once, drain the water. Then repeat the procedure. For the third time, pour boiling sauce to which vinegar has been added and quickly roll up.

Salted tomatoes, manly style
Proposal from Viktor Fedorov.
Required	Preparation
The recipe is completely unique in its simplicity, unusualness and the fact that these salted tomatoes are made very quickly, but the main thing is in the technology and duration of storage. Tomatoes salted in this way are stored strong, tasty and not over-salted for up to two years!	Strong red or brown tomatoes Place 1-2 kg in regular packaging plastic bags. Put spices in each bag (as for pickling cucumbers). Fill each bag with brine, made at the rate of 2 tablespoons with the top of a spoon iodized salt(better coarse grind) per liter of cold tap water and tighten it, releasing all the air and a little brine from it. This is done simply. The brine is poured and you grab the tomato with your hand (not too tightly so that the bag can change shape without bursting) and twist the free part of the bag into a rope with your other hand. Place the bags in a barrel or tank so that the tourniquet is pressed down by the bag. Having laid all the bags, pour brine on top of them so that the bags are covered with it by at least 4-5 cm. Lightly weigh them on top so that the bags do not float. When small quantity If there is mold on the brine, you don’t have to remove it. If there is no air in the bags, there will never be mold there. The tomatoes turn out dense and never become fermented or over-acidified. The convenience is simply amazing - I parked the car in the garage, picked up a bag in the basement on the way, and poured it into a jar at home. Tomatoes are ready in 30-40 days.

Marinated tomatoes are amazingly good! They are nourishing and appetizing, great as a snack, and can be added to salads, pickles and other dishes. delicious dishes. In order not to buy products of dubious origin in stores, it is advisable to pickle tomatoes at home yourself. Fortunately, it's not that difficult. Read on to learn how to make tomato marinade for a 3-liter jar and perform the remaining procedures.

Rules for pickling tomatoes

For canning, you can take any tomatoes: red, brown, pink, yellow and even green. The main thing is that they are strong, with thick skin and without defects. To prevent tomatoes from bursting when pouring, it is recommended to first rinse the vegetables in cold water, immediately removing the stems, and then pierce their skin in some places with a toothpick. To improve the taste, you can put onions in the jar, bell pepper, cucumbers, garlic and all kinds of edible greens (rosemary, basil, horseradish and so on).

The best preservation of pickled tomatoes can be ensured by properly preparing the jars for storing them. They should be washed thoroughly with warm water and baking soda and rinsed big amount water so that the alkali is washed off well, then put it on the kettle to sterilize. After 15 minutes, remove, place on a clean towel on the table, neck down, and let cool slightly.

To calculate how many liters of tomato marinade you need per 3-liter jar for the winter, you should put the vegetables in a container and pour cold water. Then pour the liquid into a large measuring cup through the lid with holes. Another 200 ml of water (per 1 jar) should be added to the resulting volume in case it spills over the top during pouring.

Marinade for spicy tomatoes

The tomato marinade, created according to the recipe below, turns out to be slightly spicy, piquant and at the same time refined. The tomatoes that were drenched in it taste amazing. They can be stored for 1 year or more.

Ingredients for 1 three-liter jar:

• garlic cloves - 2 pcs.;
• vinegar and granulated sugar- 3 tbsp. spoons;
• regular fine salt- 2 large spoons;
• peppercorns - 4 pcs.;
• medium sized bay leaf - 2 leaves;
• dried cloves - 2 pieces.

Cooking method:

To create a tomato marinade for a 3-liter jar, you need to collect all the ingredients together. By this time, the tomatoes should already be washed, pierced with toothpicks and placed in a container, if desired - along with hot and sweet peppers (1 each), cloves of garlic (4 cloves) and herbs (dill, celery, horseradish).

The ingredients intended for the marinade should be placed during the second pouring of boiling water, directly into the jar. After which it is recommended to roll up the container using a key, turn it over, and put it under a warm blanket until it cools. You can eat tomatoes after 30 days.

Georgian tomato marinade recipe

When preparing this marinade for tomatoes in a 3-liter jar, you need to be careful: it is very bitter. But the finished tomatoes turn out to be spicy, with an unusual delicious aroma. Eating them is a sheer pleasure, especially with vodka.

Ingredients:

• dill, basil, parsley - 1 bunch each;
• sheet white cabbage - 1;
• cilantro - 4-5 sprigs;
• clean water - 3-4 liters;
• garlic cloves - 7 pcs.;
• bay leaf - 2 leaves;
• chili pepper - 1 pc. (you can take 2);
• regular salt - 7 tbsp. spoons

Cooking method:

Pour water into a five-liter saucepan, add salt, throw in the bay leaves. Leave the brine until it boils. Separately take chili peppers, garlic, all the greens, wash, chop, mix. Expand cabbage leaf, put the prepared mass into it, roll it into a sausage. Place on a board and cut into thin strips. The smell at this moment will be amazing, but you can’t try the preparation, you can burn the mucous membrane with pepper. Place the cabbage “sausages” in jars (1 piece in each), and add the tomatoes there. Pour boiled and slightly cooled brine over everything. Roll up and wrap. Eat after 1-2 weeks, cut into slices.

Marinade recipe with 70% vinegar

This classic recipe marinade for tomatoes per 3-liter jar with 70 vinegar, which almost everyone knows good hostess. It always turns out tomatoes perfectly, and the risk of them exploding is minimal.

Ingredients (per 1 jar):

• horseradish - 1-2 medium-sized leaves;
• currant and cherry leaves - 3 pcs.;
• dill - 1-2 umbrellas;
• allspice - 3-4 peas;
• sweet pepper (vegetable) - 1-2 pieces;
• hot pepper - optional;
• vinegar 70% - 1 tbsp. spoon;
• sugar and fine salt - 3 large spoons each.

Cooking method:

Place horseradish, halved garlic cloves, leaves, tomatoes and peppers into a sterilized jar. Pour boiling water over everything and cool. Pour the brine from the container into a saucepan, add salt and granulated sugar. When it boils, pour in a spoonful of vinegar and turn it off immediately. Pour over the tomatoes, close the jar with a lid and roll up.

Marinade for tomatoes without sterilization

Since marinade for tomatoes in a 3-liter jar will be prepared without sterilization, it is important to thoroughly wash all ingredients suitable for this, in particular tomatoes, bay leaves and the herbs used. Fruits should be placed like this: large ones on the bottom, small ones on the top. This will make it easier to fill the container.

Ingredients:

• fine sugar - 0.2 kg (or a faceted glass);
• table salt - 1 large spoon;
• apple cider vinegar or regular 9% vinegar - 5 tbsp. spoon;
• black and/or sweet peas - 10 pcs.;
• bay leaf - 2-3 small leaves;
• greens, cloves and garlic - optional.

Cooking method:

Wash the cans of soda well, sterilize and dry. Place bay leaves, peppers, herbs, and tomatoes in them. Pour boiled water over it and cool. Drain the liquid into the pan through a special lid with holes. Add sugar table salt. When the water boils, carefully pour vinegar into it and immediately turn off the gas. Pour brine into jars. Close the containers with iron lids and, turning the bottom up, put them in a warm place and cover. When it cools down, take the cans of tomatoes to the cellar. Store for 12-18 months.

Marinade for tomatoes with pine aroma

Tomatoes pickled in the same brine with pine twigs have unique taste and aroma. They are quite strong even after several months of salting. It is worth saying that cucumbers can be prepared using the same principle.

Ingredients:

• small yellow tomatoes;
• apple juice - 1 liter;
• finely ground salt - 3 tbsp. spoons.
• pine branches - 1 piece, up to 10 cm long.

Cooking method:

Wash the tomatoes, blanch in boiling water for 10-15 seconds, carefully transfer to a jar where there is already a pine branch. Boil apple juice with salt, pour the resulting mixture over the fruit. Leave for 7-9 minutes to cool. Pour the brine from glass containers into a saucepan, boil and send back. Close the jars with lids, cool and place in the cold.

Marinade for tomatoes with citric acid

The tomatoes in this recipe go well with onions and citric acid, the sweetness of the marinade does not spoil their taste at all. This preservation method has been tested many times.

Ingredients:

• red dense tomatoes - 1.45 kg;
• 2 heads onions;
• 3-4 cloves of garlic;
• drinking water - 1.5 l;
• fine sugar - 1 large spoon without top;
• table salt - 3 teaspoons;
• allspice - 9 peas;
• cloves - 3 pieces;
• dill inflorescences - 1-2 pcs.;
• citric acid (or juice) - 1.5 teaspoons.

Cooking method:

To prepare a marinade for tomatoes in a 3-liter jar with citric acid, you need to place thinly sliced ​​onions, spices and tomatoes on the bottom of the jar. As tight as possible. Pour water into a saucepan, add finely ground salt and granulated sugar, boil, and after 1-2 minutes add acid. Keep it on the gas for another 2-3 minutes, the lemon should completely dissolve. Pour the brine into jars and cover with lids. Sterilize the jars for 12 minutes, roll them up and turn them upside down. Wrap in warm material and leave for 24-26 hours. Take it to the cellar.

Marinade for tomatoes with vodka

Vodka does not affect the taste and aroma of tomatoes; it helps preserve their original shape, prevents fermentation and increases shelf life by 2-3 times. The finished fruits are slightly crispy and appetizing, and the brine is non-alcoholic.

Ingredients:

• fine sugar - 5 large spoons;
• ripe tomatoes - 1 can;
• drinking water - 7 tbsp.;
• finely ground salt - 2 tbsp. spoons;
• sugar - 4 large spoons;
• bay leaf - 3 leaves;
• garlic cloves - 2 pcs.;
• peppercorns - 10 pcs.;
• cloves - 5 pcs.;
• 9% vinegar and vodka - 1 tbsp each. spoon;
• a pinch of red pepper;
• oak or cherry leaves - 5 pieces.

Cooking method:

First you need to fill the jars of tomatoes with boiling water. 5 tablespoons of sugar for tomato marinade for a 3-liter jar is still a bit much, so it’s better to take 4. They need to be poured into a saucepan along with all the spices and leaves, add water, and boil. Pour the cooled water out of the jars and pour the prepared brine into them. Cover the container with a lid and sterilize for 20-22 minutes. Then take it out, quickly close it and put it under a warm blanket to cool. Place in the cold. The same recipe can be used to prepare marinade for a 3-liter jar for green tomatoes.

As a conclusion

Now you know many recipes for creating delicious pickle for tomatoes - with vodka, citric acid, vinegar and without all this. Choose the best one, in your opinion, and cook with pleasure. Bon appetit!

Relevant - what to do with the harvest collected at the dacha or ideas for homemade preparations to extend the summer. Of course canned tomatoes for the winter in jars - good way preserve the summer vegetable harvest.

Tomatoes can be combined to taste with many foods, spices and seasonings, and the recipes presented will help you choose the most suitable one. delicious recipe canning tomatoes for the winter.

Canned tomatoes for the winter. Preparing very tasty and sweet tomatoes

How nice it is to open a jar of tomatoes in winter. With meat - that's it. Sweet tomatoes for the winter are easy to make.

Ingredients for a 3-liter jar:

Tomatoes - 2-2.5 kg
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar 9% - 3 tbsp. l.
Celery greens - to taste
Bay leaf - 2 pcs.
Sweet peas - 2-3 pcs.
Black peppercorns - 5-7 pcs.
Sweet pepper - 1 pc.
Onion - 1 pc.
Garlic - 3-4 cloves
Hot pepper - to taste

Preparation:

Wash the tomatoes, select medium-sized fruits. Prepare spices, dill, sweet peppers, onions, celery, garlic.

Canning tomatoes step by step

Place peppercorns, allspice peas, bay leaves, herbs, garlic, onions and peppers on the bottom of the jar.

Fill the jar with tomatoes.

Pour boiling water over and let cool slightly. Drain the water into the pan. Add 2 tablespoons of salt and 3 tablespoons of sugar to a 3-liter jar. Boil and fill the jars with marinade, not forgetting to add 0.5 glasses of vinegar (3 tablespoons).

After filling the jars with marinade, roll up the lids with a seaming machine. Wrap it up and set the sweet tomatoes to cool a little. Bon appetit!

Preserving tomatoes for the winter. Recipe for 1 liter jar

Composition for 1 liter jar:
tomatoes - 1 kg
bay leaf - 3 pcs.
salt - 1 tbsp. l.
black peppercorns - 5 pcs.
drinking water - 1 l
garlic - 3 cloves
greens - to taste

Preparation:

Select tomatoes small size. Tomatoes should be washed well and chosen to be approximately the same size without defects if possible.

Next, prepare the brine. Pour a liter of water into the pan. When the water boils, add spices and salt, herbs to taste. The brine should boil for 5-7 minutes. After which you can pour it into jars.
We take pre-sterilized jars and lids.

Place three peeled cloves of garlic and a bay leaf on the bottom of the jar. Then we put as many tomatoes into the jar as will fit in the jar. And pour the resulting brine on top. If desired, you can add one teaspoon of vinegar (70% solution).

Then roll up the jars and turn them upside down. This should be left overnight.
You can store it either in the refrigerator or in a regular cupboard. Good luck with your preparations. Bon appetit!

Canned tomatoes for the winter. Delicious recipe with red currants

Ingredients for two 1.5 liter jars:
Tomatoes - 2 kg
Red currants - 150 g (on branches)
Currant leaves - 4 pcs.
Dill, umbrella - 2 pcs.
Cloves - 4 pcs.
Sweet peas - 6 pcs.
Black peas - 6 pcs.
Garlic - 2 cloves
Bay leaf - 4 pcs.
Sugar - 3.5 tbsp. l.
Salt - 2 tbsp. l.
Vinegar 9% - 2 tsp.
Water - 1.5 l

Preparation:

Rinse tomatoes in cold water. Wash red currant branches in cold water.
Sterilize jars and iron caps. Wash currant leaves, dill, bay leaves. Peel the garlic.

Place black pepper, allspice, cloves, bay leaves, dill umbrellas and black currant leaves on the bottom of sterilized jars.

Fill the jar with tomatoes, with currant branches between them.

Boil water and pour boiling water over the tomatoes, close the lids. Leave for 5 minutes.

Drain the water from the jars. To make the marinade, add salt and sugar to the drained water and bring to a boil. Pour the marinade into jars.

Add 1 tsp. 9% vinegar, roll up the jars, turn them over and wrap them.

Bon appetit!

Marinated green tomatoes with mustard

Uncomplicated and quick recipe pickled green tomatoes.
Compound:
green/milk/brown tomatoes - 1 kg
sugar – 3 tbsp. l.
salt – 1 tsp.
black and red pepper – 0.5 tsp each.
coriander – 1 tsp.
mustard – 1 tsp.
garlic – from 2 to 5 cloves
vinegar 9% - 50 ml
vegetable oil – 50 ml
greenery

Preparation:

Choose tomatoes that are not too large, green, brown or even dense red. The most delicious are the so-called “milk” tomatoes, which have not yet turned red, but they will not be sour, since they have already entered the middle stage of fruit maturity.

We wash the tomatoes, at the same time carefully sort them out, discarding any that don’t fit.

Now the remaining tomatoes need to be cut into even quarters or into 6-8 pieces if the tomato is too large.

Pour salt and sugar into the middle of the bowl with tomatoes. Stir the tomatoes into the sugar-salt mixture and wait a little until all the crystals dissolve.

Season the tomatoes with spices, in our case, hot red pepper and freshly ground aromatic black and ground coriander. Choose a set of spices/herbs at your discretion.

Add the most intriguing ingredient to tomatoes - spicy mustard. She will perfectly complement her burning taste all the spicy ingredients will refresh the dish and make it piquant. Mix.

Squeeze the garlic and mix again.

Add any fresh herbs. Mix with greens.

Pour vinegar and oil into the tomato mixture and mix thoroughly.

We put green tomatoes under pressure for a day and leave them in the kitchen. Then we transfer it to the refrigerator along with the marinade in a jar.

Bon appetit!

Tomatoes for the winter in their own juice

Composition for 3 pcs. 700 g cans:
Tomato saucepan 2.5 liters chopped tomatoes
3 tbsp. l. salt
2 tbsp. l. Sahara

Preparation:

We wash the jars well and sterilize them in a pan of water or in the microwave. Place the washed, wet jars on full power for three to four minutes.

Next, rinse the tomatoes well, preferably of small diameter and the same size.
Place tomatoes in jars.

Cut the remaining tomatoes into slices and place on medium heat.

Bring the tomatoes to a boil and cook for 7-10 minutes. From adding the tomato to boiling and the end of cooking, it will take about half an hour for this volume.

Strain the resulting mass through a fine metal sieve.

The resulting tomato juice put it back on the fire and boil, add salt and sugar. They can be added to taste, as some people like their tomatoes sweeter, while others like them saltier.

Fill the tomatoes in the jars with the resulting juice and close them tightly with lids, which also need to be boiled first. Or we roll it up.

Initially, the recipe did not indicate adding vinegar, but pour 1/3 teaspoon into each jar.

We store tomatoes in the refrigerator. They are eaten very quickly, the juice goes great in soups, gravy and is tasty in itself, just like tomatoes. Very tasty with fried potatoes or just with bread. Bon appetit!

Delicious recipe: tomatoes for the winter under the snow with garlic

During the time of home preparation, housewives will need a recipe for tomatoes with garlic “under the snow” for the winter. They taste like tomatoes in own juice, because the taste of vinegar and garlic is not felt at all.

Compound:
Tomatoes
Brine (per 1.5 liters of water):
100 g sugar
1 tablespoon salt
1 tablespoon vinegar (essence)
1 dessert spoon garlic per 1.5 liter jar of tomatoes
1 tablespoon garlic per 3 liter jar of tomatoes

Preparation:

Jars and lids for pickled tomatoes with garlic are sterilized. The tomatoes are washed and placed in clean jars, without any spices.

Jars of tomatoes are filled with boiling water, covered with lids and left for 10 minutes. During this time, the garlic is cooked.

Water from cans is drained into large saucepan, its volume needs to be measured and brine prepared from it for delicious pickled tomatoes, adding sugar and salt. This marinade is boiled and then vinegar is added.

Before pouring boiling brine over the tomatoes, grated garlic is placed in the jars. Squeeze out any remaining garlic that can no longer be grated using a garlic press. Apart from garlic, no other spices are used.

According to this recipe, pour tomatoes and garlic with boiling brine and screw on metal lids.

Jars of tomatoes in garlic sauce turn over. “Tomatoes in the snow” for the winter should be covered until completely cooled. Try it too home preparation“Tomatoes under the snow” with garlic according to this recipe. Bon appetit!

Canned tomatoes for the winter with bell peppers

The tomatoes turn out very tasty and aromatic. The brine is drunk quickly. 4 liters of water is enough to fill two 3-liter and one 2-liter jars.

Composition for one 3-liter jar:
tomatoes
2 bell peppers
bunch of dill (seeds)
2-3 grains of hot pepper
1 hot pepper
1-2 cloves
3-4 bay leaves
5 cloves garlic
1 onion
horseradish greens
horseradish root
3-4 cherry leaves
For 4 liters of water:
0.5 cups salt
1 cup of sugar
1 glass vinegar 9%

Preparation:

Wash all ingredients well.

Chop the greens, peel the garlic and onions.

Place herbs, garlic and onions in sterile jars. When laying the tomatoes, place peeled and halved bell peppers between them.

Fill the jars with boiling water. Let stand for 30 minutes. Then drain the water. Bring to a boil again, adding salt and sugar. Carefully pour in the vinegar.

Pour hot brine over the tomatoes and roll up the lids.
Have a nice winter evening!

Canned tomatoes for the winter

Compound:
tomatoes - full jars
salt - 3 tsp.
granulated sugar - 4 tbsp. l.
water - 1 l
vinegar 9% - 1 tsp.
sweet peas - 1 pc.
cloves - 1 pc.

Preparation:

We take selected tomatoes.

We sterilize jars. A metal mug with water, as soon as the water boils, we put the jar on a hanger and wait for it to warm up completely. And so are all banks. As soon as they are ready, we begin to put the tomatoes in jars. And fill the lids with boiling water.

We lay the tomatoes completely, as tightly as possible. Now let's prepare boiling water. As soon as the water boils, fill all the jars. When the turn comes to the last one, the first one can already be poured out. In general, they should sit in boiling water for about 10 minutes.

Now let's cook the brine. The calculation is for 1 liter. Pour water into the pan. When it almost boils, add sugar and salt. It will boil for a few minutes.

Now pour the brine into jars. Add cloves and peppercorns, vinegar. And we close the banks.
The output we get is very delicious tomatoes. Bon appetit!

Canned tomatoes for the winter - the most delicious recipe with grapes

Composition per jar (800-900 ml):
Salt - 1 tbsp. l. (without top)
Sugar - 2 tbsp. l.
Apple cider vinegar 6% - 1 tbsp. l.
Garlic - 1-2 cloves
Shallot - 1 pc.
grape leaf
Grapes - 1 handful
Bay leaf - 1 pc.
Dill - small bunch
Sweet pepper - 0.5 pcs.
Tomatoes - how many will fit in a jar

Preparation:

Place a grape leaf on the bottom of a clean jar, cut the garlic and onion. Then we cut the pepper, you can add hot pepper.

Add bay leaf and dill.

Then pack the tomatoes tightly. We put the kettle to boil, this is if you don’t have a lot of cans, if you have a lot, put a saucepan.

Pour boiling water to the very top of the jar and close the lid. Leave for 8-10 minutes.

Then pour water into a saucepan and put it on fire. Add salt and sugar. Pour vinegar into the jars and cover with a lid.

When the brine boils, pour the tomatoes a second time and roll up the lids, turn them upside down and cool.

Bon appetit!

Pickled tomatoes “You'll lick your fingers”

It’s not for nothing that the recipe is called this – the “Finger-lickin’ tomatoes” have an absolutely exceptional taste and look very beautiful. This recipe will help you prepare delicious pickled tomatoes. Trying these tomatoes from a jar and onions in winter will make you lick your fingers!

Ingredients for 5 1 liter cans:
Red tomatoes - 2-3 kg
Dill greens - 1 bunch
Parsley - 1 bunch
Garlic - 1 head
Onions - 100-150 g
Vegetable oil - 3 tbsp. l.
For the marinade (per 3 liters of water):
Salt - 3 tbsp. l.
Sugar - 7 tbsp. l.
Bay leaf - 2-3 pcs.
Vinegar 9% - 1 glass
Black pepper - 5-6 pcs.
or Allspice - 5-6 pcs.

Preparation:

Wash the tomatoes thoroughly.

Peel the onion and cut into rings.

Steam the jars over a boiling kettle or in the oven.

Finely chop the greens.

Peel the garlic, cut large cloves.

Place chopped herbs and garlic on the bottom, pour in 3 tbsp. l. vegetable oil.

Then place the tomatoes and onion rings. Lay in layers.

And so on until the entire jar is filled.


Prepare marinade for tomatoes. For 3 liters of water (about 3 three-liter jars): 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, allspice, hot pepper, bay leaf.

Boil everything, then pour in 1 glass of 9% vinegar. Pour the not very hot marinade (about 70-80 degrees) over the tomatoes in the jars.

Leave for 15 minutes to sterilize. Then roll up the jars and turn them over until they cool.

The result is truly finger-licking tomatoes! Bon appetit!

Canned tomatoes for the winter in jars

Ingredients for a 2 liter jar:

tomatoes
horseradish leaves
currant leaves, cherry leaves (for a 2 liter jar - 3-4 pieces of each)
dill umbrella (for a 2 liter jar - 2-3 pieces)
garlic (for a 2 liter jar - 5 cloves)
cloves, peppercorns, allspice (6-7 pieces per 2 liter jar of each type of seasoning)
For brine per 1 liter of water:
salt - 1.5 tablespoon
sugar - 3 tablespoons
acetic acid 70% - 1 tsp.
On average, a 2-liter jar requires 1.2 liters of brine

Preparation:

To prepare canned tomatoes, select medium-sized fruits that are ripe, but not overripe, so that they do not fall apart during canning. In addition to tomatoes, you will need garlic and herbs - dill branches, cherry and currant leaves and horseradish leaves.

As well as cloves, peppercorns and allspice.
Wash the tomatoes thoroughly and prick them with a toothpick. We sterilize jars and lids over steam.

Wash all the seasonings and leaves thoroughly and then pour boiling water over them.
Boil 2 pans: water in one, brine in the other.

We put herbs, seasonings, tomatoes into sterilized jars, trying not to throw them away, but to fold them carefully. We put everything mixed together, in layers. Cut the garlic in half.

We do not place the tomatoes right up to the neck, leaving a little space.

Fill with boiled water and leave for about 5-7 minutes. At this time, prepare the brine: add sugar and salt to boiling water. We put spoons without heaps, but of course we also have sugar and salt. different manufacturers It can be either sweeter or saltier (the smaller, the saltier). Taste it. The brine should be more sweet than salty, but not cloying; a drop of saltiness should be present in it.

We drain the water from the jars (we do not use it for brine, only for the first fill). Pour brine on top acetic acid. Twist and turn over for a short time.
The taste of tomato is amazing, moderately spicy, pleasant sweet and sour. The leaves give tomatoes their aroma; by the way, the more of them, the better. And the pickle is just a song! The taste of cloves is not felt at all, in general the aroma from all the seasonings is magical! Good luck with your preparations and bon appetit!

On a note
It is recommended to pierce each tomato in the stalk area with a toothpick or a sterile needle before putting it in a jar. This is done so that the tomatoes are saturated with brine faster and better, and also so that the tomatoes have less chance of bursting in the water.

Canned tomatoes with carrots and onions

The taste of the tomato is sweetish, and the vegetables give them a special aroma. There is very little vinegar in this recipe, which is also important. In winter, tomatoes are eaten with pleasure, carrots and onions can be used in salads, and the filling also comes into play. The recipe is for a 3 liter jar.

Compound lightly salted tomatoes instant cooking for a 3 liter jar:
Tomatoes
Carrots - 2 pcs.
Onions - 2 pcs.
Garlic - 4 teeth.
Bell pepper - 1 pc.
Sugar (filling) - 3 tbsp. l.
Salt (filling) - 1 tbsp. l.
Vinegar (9% filling) - 1 tbsp. l.
Allspice
Black pepper

Preparation:

Cut the carrots into strips or grate them on a Korean grater.

Cut the onion into rings or half rings. Pour boiling water over the vegetables and close the lid for about 10 minutes. This is necessary so that the carrots warm up well and everything happens without explosions. The water can then be used for filling. Cut the bell pepper into strips.

Place spices in a clean jar, then carrots, onions and bell peppers, and then as many tomatoes as will fit. Pour boiling water over everything, cover with a lid and let stand for about 10 minutes. Then pour the water into a saucepan, add salt and sugar. Bring to a boil, remove from heat, add vinegar.

And pour the brine over the tomatoes. Roll up the lid, turn over and wrap until cool. Bon appetit!

Preparing for the winter - grandma's best recipe

Compound:
For 4 cups of well water:
Granulated sugar – 1 cup
Salt – 2 tsp. (not iodized)
Several black peppercorns. peas
Cinnamon – small piece (~1 cm) or pinch
Cloves – 3 – 4 buds
Bay leaf – 1-2 per jar
Vinegar essence – 1 tsp. for a 3 liter jar

Preparation:
Add peppercorns, cloves, cinnamon, bay leaves, sugar and salt to 4 cups of well water. Bring to a boil and dissolve sugar and salt, cool until warm. Place the washed tomatoes in clean jars, pour in the marinade and sterilize at the rate of:
1 liter jar - 7 minutes
2 liter - 10 minutes
3 liter - 15 minutes
Last minute add vinegar essence.

Roll up. Turn upside down until cool. Bon appetit!

Wish you successful preparations! Cook with pleasure! If you liked the article and found it useful, share it on social networks. Buttons social networks are at the top and bottom of the article. Thank you, come back to my blog often for new recipes.

Place fresh tomatoes in jars with seasonings and herbs (laurel, parsley, etc.), pour boiling brine and roll up with sterilized lids.

How to pickle tomatoes

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

Food preparation
1. Wash 1.5 kilograms of medium-sized tomatoes, approximately 12 pieces.
2. Remove 5 cloves of garlic from dry skins, cut each into 4 parts.
3. Chop the leaves of horseradish, currants and cherries (additionally add celery and bay leaves to taste) with a knife or tear them with your hands.
5. Place garlic, dill umbrellas, horseradish leaves, currants and cherries on the bottom of three liter jar. Put 10 black peppercorns and 2 bay leaves there.
6. Place the tomatoes in the jar, one to one.

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

Pickling tomatoes
1. Pour the cooled brine into a saucepan, boil and pour into a jar of tomatoes.
2. The brine should reach the top edge of the jar. If there is less brine, add boiling water, which should be ready by this moment.
3. Pour 2 teaspoons of vinegar essence into a jar, which is immediately sealed with a metal lid.
4. Turn the jar upside down. Check to see if brine is leaking from it. Place the jar with the lid down and wrap it in a warm cloth. Leave to cool for 8 hours.
Turn the jar over and store it.

See also:
- Tomato paste
- Tomato juice
- Tomato sauce
- Salted tomatoes

How to quickly pickle tomatoes

Products
Tomatoes - 15 medium sized pieces
Garlic - 5 cloves
Dry dill - 1 pack
Water - 1.5 liters
Salt - 2 tablespoons
Sugar - 5 tablespoons
Hot red pepper - 1 piece
Vinegar essence 80% - 1 teaspoon

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

Fkusnofacts

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

Place the tomatoes tightly in the jar, but try not to crush them. A three-liter jar filled with tomatoes contains about 1.2 liters of brine.

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

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

Jars and lids should be washed in advance. hot water With baking soda. Thoroughly washed jars do not need to be sterilized. Three liter jars with pickled tomatoes should be closed with metal lids using a seaming machine.

When marinating tomatoes for long-term storage They use not only the double-fill method (used in the recipe), but also sterilization. To do this, cover the jars of tomatoes filled with hot brine with lids and place them in a wide saucepan, fill it with boiling water so that it reaches the shoulders of the jar. Heat over low heat for 15 minutes, then remove the jars, pour in the vinegar essence and seal the lids. With this method of preparation, there is no need to wrap hot jars in a blanket.

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

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

You can put whole garlic in the recipe, but if you cut it, it will give up all its pungency to the marinade.

How to pickle thick tomatoes

Products
Tomatoes (strong ones are best) - from 1.5 kilograms

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

How to deliciously marinate tomatoes
1. Pour 3 liters of water into a saucepan, add 2 tablespoons of salt, 7 tablespoons of sugar. 2. Place the saucepan on the fire and bring the marinade to a boil, stirring occasionally (salt and sugar should completely dissolve).
3. Wash the tomatoes and dry with a napkin.
4. Pour vinegar in a thin stream (so as not to overflow from the pan), stir the marinade and turn off the heat.
5. Peel the garlic and cut into slices.
6. Wash the pepper, remove stems, membranes and seeds, and cut into thin shavings.
7. Pour the slightly cooled marinade into jars.
8. Line a pan with a diameter larger than the diameter of the jar with a towel, fill it with water and put it on fire.
9. Carefully place the jar of marinade in this pan - it is necessary that the jar in which the marinade is poured “up to the shoulders” coincides in level with the water poured in the pan. It is also important that the temperature of the water in the jar and the pan is approximately the same.
10. Heat water in a saucepan until steam forms, then boil 3-liter jars for 15 minutes, 2-liter jars for 10 minutes.
11. Add tomatoes, peppers, garlic and seasonings.
13. Close the jars, cool slightly and store.

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