Good afternoon dear friends. The tomato harvest will begin very soon and many of you will be preparing and pickling tomatoes for the winter. Pickled tomatoes are probably one of the most popular twists after cabbage and cucumbers. Everyone really likes the aroma and taste of pickled tomatoes.

Naturally, those who make preparations in the form of conservation from year to year. They cherish their proven recipes and pass them on only within the family, but there are also those who easily share their secret recipes. If you don’t yet have a single time-tested recipe, I recommend looking at our selection and choosing one or two recipes for preparing tomatoes for the winter.

Tomatoes for the winter recipe without sterilization for a 3 liter jar

This recipe is simple and the most popular among the rest. Tomatoes for the winter are delicious, aromatic and can be stored in a cool place for quite a long time. And so the recipe below is just for a 3 liter jar. I don't indicate the number of tomatoes. We take as much as will fit into the jar and the top.

Ingredients.

Tomatoes.
1-2 umbrellas of dill.
2 currant leaves or horseradish leaf.
2-3 cloves of garlic.
1 tbsp. spoon of salt.
3 tbsp. spoons of sugar.
3-4 pcs. black peppercorns.

Half a hot pepper, optional.

Cooking process.

And so we take only ripe tomatoes without signs of spoilage. Do not take fruits that are too large. The most optimal ones are those that easily fit into the neck of the jar. After harvesting, wash the tomatoes well and remove the branches and stems.

Before salting, it is also advisable to rinse the greens well and shake off any remaining moisture.

You don’t need to chop the garlic, just take it and throw it into the jar. If desired, you can cut it into two halves, but no more.

And so we put the ingredients in the following sequence. Half the greens, garlic, tomatoes. Naturally, we only take sterilized jars.

Place the remaining greenery on top. Fill the jar with tomatoes to the very top.

When the tomatoes and herbs are laid out, pour hot water into each jar to the brim. So that the jars do not burst due to temperature changes. Pour boiling water gradually.

When the boiling water is poured, cover each jar with a lid and let sit for 10 minutes. Then pour the water into the pan and bring to a boil again.

While the water is heating up, pour the remaining ingredients into the jar. Salt, sugar, peppercorns, citric acid, which acts as a preservative.

Then pour boiling water over the tomatoes again and tighten the lids tightly using a special key.

We stack the jars bottom to top, insulate them and keep them warm until they cool completely. Then we transfer it to a cool place for long-term storage. As you can see, the recipe is very simple, nothing complicated and nothing particularly clever. Marinated tomatoes turn out very tasty and appetizing.

Sweet pickled tomatoes for the winter

A recipe for those who love sweet canned tomatoes. This recipe is also not particularly complicated. So take note of the recipe.

Ingredients.

2-2.5 kg of tomatoes.
Salt 2 tbsp. spoons.
Sugar 3 tbsp. spoons.
Vinegar 3 tbsp. spoons per 3 liter jar.
Peppercorns 3-5 pcs.
bell pepper 1-2 pcs per jar.
Onion head 1 pc.
2-4 cloves garlic, optional.
2 dill umbrellas.
1 leaf of horseradish or currants.

Cooking process.

For this recipe we choose small tomatoes. We take only whole, hard fruits without signs of spoilage.
In a sterilized jar we place dill umbrellas, sweet pepper pieces, garlic cloves, horseradish leaves, onions cut into quarters and peppercorns.

You can alternate laying tomatoes with the rest of the ingredients. For example, place the tomatoes first, then the greens. Then another layer of tomatoes and a layer of peppers and onions.

Pour boiling water into the filled jars. Cover each jar with a lid and let sit for about 10 minutes.
We drain the water into the pan after putting a special lid with holes on the jar, which will make it easy to drain all the water and leave the tomatoes in the jar.

Pour salt and sugar into the drained water and place the pan on the stove. Bring to a boil, pour in vinegar and while the brine is still hot, pour it back into the jars.
We take sterile lids and screw them onto the jars using a special seaming machine.

Place jars of tomatoes on the floor, cover them upside down and keep them wrapped until they cool completely. This will take about a day. Afterwards, the jars can be transferred to a cool place for long-term storage.

Green tomatoes for the winter

Pickling tomatoes for the winter recipe for a 1 liter jar is just to lick your fingers

Many people, as a matter of principle, do not make preparations in large 3-liter jars, but opt ​​for small ones. Since a large jar is not eaten right away and it’s simply a pity to throw away the spoiled product later.

But a small liter jar is quite our format. And it’s eaten quickly and you can take it with you, for example, on a visit or to nature, well, in general, you yourself will find a use for these tomatoes. In the meantime, I’ll share a recipe for preparing tomatoes for the winter using a special recipe.

Ingredients for 1 liter jar.

1-2 carrots.
1 bay leaf.
1 dill umbrella.
1 hot pepper.
3-5 cloves of garlic.
How many tomatoes will go in (about 0.5-0.8 kg.)
1 bell pepper.
3-5 black peppercorns.
200 ml vinegar.
100 grams of salt.
120 grams of sugar.
Water.

Cooking process.

First of all, before placing the products, we sterilize the jars over steam. It is convenient to sterilize liter jars on a kettle with a long spout.

Pour water into the kettle, put it on the stove and when the water starts to boil, put the jar on the spout of the kettle and sterilize it over steam for 5-7 minutes. Be careful when working with hot steam.

If your kettle does not have such a long spout, you can use a special lid for sterilizing jars.

And so the jars are ready, now you can proceed to preparing and arranging the ingredients.
Of course, all ingredients must be pure. Cut carrots and sweet peppers into 3-4 parts.

Leave the hot peppers and garlic whole.
Place an umbrella of dill, hot pepper, and peppercorns on the bottom.
Next, put a few tomatoes and distribute slices of carrots and bell pepper along the walls of the jar. Fill the remaining free space with tomatoes to the very top.

Now pour hot water into the jar, also to the very top, cover with a lid and leave for 5-10 minutes. After draining the water, add salt, sugar, bay leaves and bring to a boil. Pour in table vinegar and simmer for 1-2 minutes.
Pour the resulting brine back into the jar and now screw the lids tightly.

Lids also need to be sterilized. To do this, just pour boiling water over the lids and let sit for about 3 minutes.

We put the lids on the jars together, cover them with a warm blanket and let them sit for about 2 days. Then turn the jars over and transfer them to a cool place out of direct sunlight. Where the jars will be stored until winter, or maybe you will open them earlier, who knows when you will want to eat delicious pickled tomatoes prepared by yourself.

Tomatoes for the winter without vinegar and sterilization

In addition to tomatoes, you can put bell peppers and onions and more herbs in the jar.

Ingredients.

Tomatoes.
1 onion.
3-5 cloves of garlic.
2 dill umbrellas.
1-2 leaves of horseradish.
1-2 bell peppers.
1 hot pepper.
3-5 black peppercorns.
1 bay leaves.
4 tbsp. spoons of sugar.
1.5 tbsp. spoons of salt.
Half a teaspoon of citric acid.

Cooking process.

Rinse the vegetables well. Cut the sweet pepper and onion into quarters.
If you want to make the pickled tomatoes spicier, then chop the hot pepper, but if not, then it’s better to leave the hot pepper intact.

At the bottom of a sterile jar we place onions, dill umbrellas, horseradish and bay leaves, as well as allspice.
Fill the jar tightly with tomatoes and pour boiling water over it. Soak the tomatoes in boiling water for about 10 minutes. Then drain the water.

Add salt and sugar, as well as citric acid, to the water drained from the jar. Bring the brine to a boil and pour it back into the jar.
Then you can seal the lid tightly.

That's the whole recipe for preparing tomatoes for the winter without sterilization and vinegar. Instead of vinegar, we used citric acid, which will also act as a natural preservative.

Tomatoes for the winter - the most delicious recipe with the addition of red currants

The recipe is quite unusual, so please take a closer look at it. Since, in addition to standard vegetables, we will add red currants. The ingredients below are enough for 1 3-liter or two 1.5-liter jars.

Ingredients.

2 kg. Tomatoes.
150-170 gr. Red currants on tassels.
2 dill umbrellas.
4 things. carnations.
6-7 black peppercorns.
2-3 cloves of garlic.
2 bay leaves.
Currant leaves.
3 tbsp. spoons of sugar.
2 tbsp. spoons of salt.
Vinegar 2 teaspoons.
Water.

Cooking process.

Let's wash all the ingredients well.
Place almost all the ingredients on the bottom except currants and tomatoes.
Place the tomatoes mixed with bunches of currants.
Then pour boiling water over the whole thing, let it stand for 5-10 minutes and drain the water.

Add salt and sugar to the drained water and bring to a boil. Add vinegar, simmer for 1 minute and pour the finished brine back into the jars.

All that remains is to screw the lids on the jars, wrap them up and leave the jars upside down until they cool completely.
At this point the cooking process is completely completed.

I think from this selection you can choose 1-2 recipes for preparing tomatoes for the winter.

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 and 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.

Everyone enjoys home-picked tomatoes in a jar, but here’s the problem. A standard glass jar has a certain neck diameter, approximately 80 mm. Delicious autumn tomatoes of large-fruited varieties cannot be placed in such jars without destruction. To overcome this problem, a recipe for homemade pickling of tomatoes in halves has long been used. A cut tomato can be compressed very easily without losing its appearance. Tomatoes salted this way have a more salad-like taste. There is no need to wait 2-3 months for the brine and all its aromas and components to penetrate through the whole and untouched skin. Tomato halves are salted in a week for the winter. You can safely experiment with the amount of sugar and vinegar in the marinade mixture, choosing the most suitable combination to suit your taste.

Taste Info Tomatoes for the winter

Ingredients for a 2 liter jar:

• large tomatoes – 5-6 pcs.;
• vegetable oil – 2 tbsp. l.;
• table vinegar 9% - 2 tbsp. l.;
• granulated sugar – 3 tbsp. l.;
• salt for pickling - 2 tbsp. l.;
• onion – 3 pcs.;
• garlic, cloves – 6 pcs.;
• black peppercorns – 10 pcs.;
• allspice peas – 2 pcs.;
• cloves – 2 pcs.;
• bay leaf – 5-6 pcs.

How to prepare finger-licking tomato halves for the winter

We pick ripe large tomatoes and wash them thoroughly. Onions and garlic need to be washed and peeled.

Let's prepare the remaining components. Vinegar on sale often comes in a high concentration, 70%, and is diluted with cold boiled water 1:11. The result is table vinegar of normal pungency, with a strength of 9%. It is ideal for use in home canning.

Cut out the attachment point of the stem of the tomatoes and cut the fruit in half. If you get your hands on a larger fruit, feel free to cut it into 3-4 pieces. There is nothing wrong with this retreat.

Cut the peeled onion into half rings, and cut the garlic cloves into 4 parts.

Sterilize a glass jar with boiling water, drain it and begin laying out layers of onions and tomatoes. Add garlic, seasonings and bay leaf pieces gradually, after laying each layer. Lightly shake the jar to better compact the fruit.

We finish laying the last layer of tomatoes with onions, garlic and spices.

To add a special charm to this preservation, you can add a teaspoon of homemade or other adjika, the tomatoes will be simply licking your fingers.

In a separate clean saucepan, boil 0.5 liters of water, add salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil and pour the tomatoes in halves. With this method, it is almost impossible to guess the amount of marinade. Fill the jar with clean, boiling water.

Immediately close the jar with a sterilized lid. Tomato halves are ready for the winter. Turn the jar over and let it cool. We remove the tomatoes in halves for the winter without sterilization in a cool, dark place.

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Recipe No. 2. Tomato halves with garlic and adjika for the winter

Pickling or pickling halved tomatoes is gaining popularity. With this technology, tomatoes (when they are ripened in the marinade) acquire a completely different, more salad-like flavor than whole salted ones. This results in accelerated penetration of all marinade components into the tomato halves. Onions or garlic also receive tomato impregnation. Alternatively, you can prepare such a salad by taking more garlic instead of onions and adding a little homemade green adjika to each jar, which we prepared in. This vegetable preparation for the winter will be in demand and appreciated by lovers of spicy vegetable snacks.

Ingredients for 0.6 l:

• tomatoes – 5 kg;
• garlic, cloves – 6 pcs.;
• homemade green adjika – 1 tbsp. l.;
• sugar – 3 tsp;
• salt – 1.0 tsp;
• vinegar 9% - 1 tsp;
• bay leaf to taste.

Let's start preparing halved tomatoes with garlic for the winter

Let's prepare homemade tomatoes. These are the remnants of this summer's harvest. Tomatoes need to be washed well, sorted and stems removed.

Homemade adjika was stored in a glass jar. Its remainder in the jar is approximately 1 tablespoon. Adjika does not know what mold is due to its composition. Therefore, it makes no sense to scrape it out of the jar and sterilize the dishes. We will marinate halves of tomatoes for the winter directly in the remains of adjika. The head of garlic must be divided into cloves and peeled.

Cut the washed tomatoes into halves and remove the base of the stalk from each half. Cut the garlic cloves into halves lengthwise.

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Place the tomato halves and pieces of garlic into a glass jar with the remaining green adjika. You can put a bay leaf in the middle of the jar. We are trying to compact the contents of the jar a little. There is no need to use force; you can crush all the tomatoes. Add sugar and salt on top. We add a little salt, because homemade adjika is a rather salty seasoning.

Pour 1 teaspoon of 9% vinegar directly onto the sugar and salt.

Directly from a kettle of boiling water, we fill our jar with halved tomatoes and garlic, marinated for the winter, with boiling water. Pour boiling water carefully, as a bubble containing air and drops of boiling water may escape from the jar. Let's wait a little, stir the jar and release the remaining air from the tomatoes. Place another bay leaf on top.

Close the jar with a sterile lid and turn it over. Don’t let dissolved adjika scare you with its color. Its strength lies in the pungency and aroma of a dozen spices and Caucasian herbs. The jar should cool down. Tomato halves with garlic are ready for the winter. We put the workpiece in a dark place.

The secret to preparing tomatoes for the winter without sterilization is to preserve the summer flavor in the vegetable. Tomatoes prepared according to this recipe have an excellent appearance, are tasty and super fragrant. And the cooking method itself does not require any special skills. What you will need:

• ripe tomatoes;
• spices, garlic cloves and some different types of seasonings;
• food acid (70–80%), acetic acid – 1 tsp. for three liters.

Composition of sweet marinade solution per one liter of water:

• salt - 1 tbsp. l. with a mound;
• granulated sugar - 5 tbsp. l. without a pea.

Winter preparation technology

We sterilize containers. Next, lay out the tomatoes, after washing them well. We irrigate with strong brew and let it sit for a while. While the infusion is in progress, we prepare tomato pickle. Throw allspice, cloves, garlic, some seasonings, salt, granulated sugar into the water and bring to a boil. We strain and boil again. Pour out the liquid formed in the vessel, and then “introduce” the boiling solution into the tomato.

Add the vinegar component and begin to roll up the jar with an iron lid. The preserved jar must be wrapped, after which we complete the preparation: wait for the product to cool. Tomatoes should be stored at 15–20 degrees Celsius, in a dark place. Then canned tomatoes will be a pleasant meal in the winter.

Tomatoes for the winter without sterilization and without vinegar

Ingredients (per 3-liter jar):

• washed and dried tomatoes;
• salt - two tbsp. l. with a slide;
• granulated sugar - five tbsp. l. without slide;
• half a dessert spoon of citric acid;
• garlic - three cloves;
• some peppercorns.

Recipe:

We sterilize the jars. Wash, dry the tomatoes and set aside. Place the peeled garlic and pepper into the jar. Scald the vegetables with boiling water. We put more water on the stove to scald again. While it is boiling, add salt, acid and granulated sugar and scald again with boiling water. We seal it hermetically.

At the end of all manipulations, we redistribute the container upside down and cool it naturally.

Delicious tomatoes for the winter without sterilization

What you need for the base:

• acetic acid solution (70–80%) – half a dessert spoon;
• head of garlic;
• two kilograms of tomatoes.

For the brine solution we prepare:

Recipe:

We begin the process of preparing tomatoes for the winter season by washing the vegetables. Remove the stalk. Everything must be done carefully so as not to damage the skin. Thanks to this, the vegetable will retain its original solid shape. If this incident occurs, then you should not be upset: the tomatoes will be soaked in the marinade solution much more effectively.

Next, we take the following steps: insert a clove of garlic into the tomatoes and place them in containers. Fill with 100 degree water and set aside for a few minutes. During this period of time, we prepare the tomato brine: per liter of water we take granulated sugar and salt in the quantities given at the beginning. Season with spices and boil for a few minutes.

Thanks to this recipe, vegetables become incredibly tasty without adding additional seasonings and ingredients. But still, there is a recommendation to add cloves, since it gives pleasant flavoring effect. Pour the water from the jar reservoir and at the same minute add boiling brine. Pour an aqueous solution with acetic acid into a 3-liter jar. We close with iron lids - and you can roll up. Turn it over, wrap it in a blanket or towel and leave to cool.

According to this recipe, the workpiece does not require additional sterilization. Winter will be delicious.

A simple method of canning: tomatoes for the winter without sterilization

Products:

Preparation recipe

• We prepare jar containers. Add garlic cut in half, herbs (dill, half a bunch of fresh parsley), peppercorns, and cloves.
• Next, we take the washed tomato in our hands and carry out simple manipulations with a toothpick: we create holes in the place of the flower.
• We begin to tightly place vegetables with holes in the container in rows
• When filling the container, add bell peppers and remaining herbs.
• Boil a new batch of water
• The jar of tomatoes is placed in a bowl and filled with boiling water up to the neck
• Place the lid on the jar and forget about it for about 20 minutes
• After this, pour a little more than a liter of water, preferably pre-filtered, into a smaller saucepan.
• Salt and granulated sugar are poured into this container. Keep them in boiling water for five minutes
• We pour out the liquid that was used for the first time to fill the tomatoes - it will no longer be needed.
• We refresh the tomatoes with the newly prepared brine solution, add vinegar and screw on the sterilized lid.
• We wrap the workpiece in a warm thing, an old fur coat or blanket and cool it
• In winter, tomatoes should be stored at room temperature.

Tomato recipe without sterilization for the winter

Product range for one three-liter jar:

For the marinade you will need:

• 13 dessert spoons of granulated sugar;
• 3 dessert spoons of salt;
• 45–50 ml table vinegar;

Recipe:

In order for the tomatoes to turn out great, you should adhere to the technology and proportions in the recipe. Tomatoes can be used as tomato paste and when fried in soup. Glass containers should be thoroughly washed; you can use a soda solution for this. The remaining moisture from the jars needs to be removed; to do this, turn the jar upside down. While the liquid is draining, prepare the vegetables and begin filling the container. At the very bottom we place a bunch of dill, leaves of cherries, currants, bay leaves and cloves.

Remove the garlic peel. We take three cloves and chop them lengthwise, and then place them on the base of the jar. Next comes the operation of laying the tomatoes to the top, after which we add the remaining garlic, having previously crushed them. Boil water and pour it over the tomatoes, wait ten minutes.

It will find its use here nylon cover with holes: This makes it easier to drain the liquid. You can do without this. You need to carefully drain the water so that the contents do not fall out. Add sugar and salt to the water mass that was drained and bring to a boil again, stirring all the time. While stirring, add vinegar little by little. Turn off the gas and the marinade is ready. Next comes the operation of rolling under an iron lid, previously boiled. This is done so that the lids do not swell during operation. Now you need to wrap it, for example, in a fur coat and leave it overnight - this increases the preservation period.

Tomatoes without sterilization with table vinegar, prepared according to the recommendations, can be freely stored until the next harvest and even survive several winters. The ideal place to store food is a basement, shed, cellar or pantry.

Recipe for tomatoes with vegetable oil and onions without sterilization for the winter

Compound:

• tomatoes - five kg;
• onion – one kg;
• garlic – 200 g;
• hot pepper - one piece;
• parsley – 40 g;
• spices - to taste.

Recipe:

To prepare the marinade you will need: one liter of water, vegetable oil - 7 tbsp. l., vinegar - 150 g. Wash the onions and herbs. Peel the garlic. Place in sterilized jars, add spices and a ring of hot pepper. Heat the oil and very carefully pour it into jars (4 dessert spoons of oil).

We pierce the well-washed tomatoes with a toothpick and place them in jars, mixing them with onion rings. From time to time we shake the jars to better arrange the space. Boil water, add sugar and salt to it. 2 minutes before removing from heat, add vinegar. Set the tomato brine aside and cool slightly. Fill with marinade and close with a lid. We send it to cool in a warm room. Tomatoes without sterilization are ready for the winter!

The best recipe for tomatoes for the winter without sterilization

It’s doubly nice to get a “jar of summer” in winter. You should choose tomatoes with thick skin and fleshy appearance. Tomato preparation recipe:

Recipe

1. We wash off the dirt, dry it, pierce the tomatoes with a toothpick and put them in previously prepared clean containers with spices and herbs.
2. Fill each container with boiling water. Cover with a metal lid and set aside for about twenty minutes.
3. Pour the water back into the tank and boil for five minutes with salt and granulated sugar.
4. Vinegar is added before removing from the gas. Scald the vegetables with hot marinade and roll them up.
5. We put the jar upside down, wrap it around and give the tomato roll a “rest.”
6. Seaming can be stored at room temperature.

Some methods of preparing tomatoes (with onions and vinegar) can be classified as “golden” recipes for housewives.