Sweet tomatoes in 2 liter jars. Canned tomatoes without sterilization

Sweet tomatoes for the winter are the most delicious preparation. And, indeed, sweet and fragrant brine is drunk without a trace. Most often, tomatoes are harvested in 1 liter and 3 liter jars.

You can make a variety of tomatoes at home, for example, you can pickle them or cook them for the winter with green fruits, and prepare a lot of all sorts of salads.

You should always remember that the tomatoes do not lose their beautiful appearance and retain the density of the pulp, they must be pricked at the stalk with a pointed stick.

Sweet tomatoes for the winter in 3 liter jars without sterilization with vinegar

It is relevant to say that the presence of sugar in the brine should be in large quantities. The brine retains a sweet taste.

Cooking

1. We use sterile jars for filling with tomatoes. We lower the prepared fruits to half the jar. Then we put in each jar: dill, cut slices of sweet pepper, blackcurrant leaves, hot pepper pod, 2 cloves of garlic.

2. After that, we continue to fill with tomatoes, the remaining half of the jar to the neck. We try to lay the fruits tightly to each other.

3. We fall asleep in a jar of black peppercorns and put 2 bay leaves.

4. Pour boiling water into the jar and leave it for 10 minutes with the lids covered.

6. Put the bowl on the fire and bring the brine to a boil.

6. In the meantime, put in a jar: 3 tbsp. spoons of salt, 6 tbsp. tablespoons of sugar and

3 teaspoons of vinegar.

7. Pour boiling brine from a basin into sweet tomatoes to the very neck of the jar.

8. Immediately roll up the lids with a key. Wrap until cool.

Good luck preparing!

Sweet pickled tomatoes with onions in jars

The fruits are not obtained as always, but will be sweet. We are preparing a recipe for the winter without sterilizing the workpiece. At the same time, we apply the recipe for 1 and 1.5 liter jars.

Required for a 3 liter jar:

tomatoes
bulb onions
salt - 2 tbsp. spoons
sugar - 5 tbsp. spoons
Essence of acetic acid 70% - 1 tbsp. spoon
carnation - 5 pcs. on a jar

Cooking method

1. Be sure to pierce the tomatoes with a stick right into the stem so that the skin on the fruit does not burst. For a beautiful combination, take fruits of different colors - red and orange.

2. Cut the onion into rings, but not very thin, otherwise its taste in the workpiece will be felt badly. We begin to fill sterilized jars: 5 cloves for each jar, a layer of onion rings, tomatoes. Alternating onions with tomatoes, fill the jars to the top.

3. Immediately fill all the jars with boiling water, cover with lids and leave to stand for 15-20 minutes. Then pour the brine from the jars into a saucepan for boiling.

4. In 1.5 liter jars without brine we put: 1 tbsp. a spoonful of salt with a slide and 3 tbsp. spoons of sugar. Pour into 1 liter jars: 1 dessert spoon of salt with a slide and 3 dessert spoons of sugar. Jars need to be shaken so that salt and sugar wake up in depth.

5. Fill all the jars with boiled brine until only up to the shoulders.

6. The last step is to pour the essence: into 1.5 liter jars - almost full 1 tbsp. spoon, in 1 liter jars - a slightly incomplete dessert spoon.

7. We take a pot with brine and add jars to the top. Let the brine flow from the jar, it doesn't matter, there is a towel to absorb it.

8. We twist the jars with lids, turn them over and wrap them “under a fur coat”.

It turned out 3 cans - for 1.5 liters and 3 cans - for 1 liter.

Video on how to cook tomatoes with apples without vinegar and sterilization

Pay attention to this recipe, which results in apples and sweet tomatoes to be given to children. Pickle in a combination of apples and tomatoes turns out to be unusually tasty.

Antonovka gives an acidic effect and serves as a preservative.

Delicious sweet tomatoes with citric acid

Find out the recipe for sweet tomatoes with a delicate taste without sterilization for the winter.

Required products:

tomatoes
basil, garlic 2 cloves per 1 jar
bell pepper for beauty and taste

For marinade per 1 liter of water:

2 tbsp. tablespoons of salt without a slide
100 g sugar
mustard grains - 1 teaspoon
a mixture of peppercorns per jar - 10-12 pcs.
citric acid per 1.5 l. jar - 0.5 tsp
the same for 1 liter. jar - 1/tsp
if the jar is 3 l - 1 teaspoon
(500-700 ml of brine is placed in a 1.5 l jar)

Action plan

1. You can take purple or green basil, load it to the bottom of the jar. The jars must be sterilized and the lids boiled.

2. Next, pour a mixture of peppers and cut garlic cloves.

3. Then we fold the tomatoes with the stalks pierced with a toothpick. We alternate the fruits with basil leaves and chopped bell pepper slices. Filled a jar with a capacity of 1.5 liters. Thus, we fill the jar with a capacity of 1 liter.

4. Fill the fruits in jars with boiling water, cover with lids on top and leave for 15-20 minutes.

5. We will prepare the marinade from the drained brine from both cans. We prepare the marinade based on 1 liter, remember this. We put the saucepan with brine on the fire and add salt, mustard grain sugar. Let the marinade boil for 2-3 minutes and pour sweet tomatoes.

6. While the marinade is boiling in jars with fruits, pour citric acid into each jar.

7. Fill the jars with boiling marinade and immediately tighten the lids.

8. Turn the jars upside down and check for leaks.

The last step will be wrapping the jars with a warm cloth until cool.

How to cook natural tomatoes with sugar without vinegar

Few people know this method of harvesting, but it is widespread among connoisseurs of rare blanks. Recipe with sterilized jars.

Action tactics

We cut out the stalk of tomatoes and fill the hole with granulated sugar.
Carefully place the fruits in jars with the stalk up.
Carefully pour the marinade over the tomatoes (put 1 tablespoon of salt and 0.5 tablespoons of sugar per 1 liter of water).
Sterilize in boiling water: half-liter jars - 5-7 minutes, liter - 10-15 minutes.

The workpiece has been completed.

Video on how to cook sweet tomatoes with cucumbers and a very tasty brine

Find out the recipe that my friends gardeners are preparing and they say: it is already the history of our family - everyone likes it.

I hope these recipes will be included in your family collection of blanks. Good luck!

Just tomatoes... But in the end - a delicious result! Old family recipes will help you prepare incredibly tasty preparations for the winter. This preservation will be the real decoration of your table in the cold season. At this time, fresh tomatoes have no taste, and you really want to add something interesting to the main dish. You just need to open a jar of sweet pickled tomatoes and enjoy a piece of a bygone summer.

Sweet pickled tomatoes for the winter. Recipe #1

Ingredients(For a three-liter bottle):

Tomatoes - based on a three-liter jar;
Sugar - 150 g (5 tablespoons);
Salt - 60 g (2 tablespoons);
Vinegar - 2 tablespoons;
Sweet bell pepper - 2 pieces.

Cooking method:

We put tomatoes and sweet peppers cut into 4 parts in a jar. You don't need to add any other seasonings! Pour boiling water over the tomatoes, cover with a lid, leave for 15-20 minutes until cool. Then drain the water into a saucepan, add sugar, salt, vinegar. Bring the brine to a boil and pour over the tomatoes. Without sterilizing, we roll up. Cover the bottles with a blanket until they are completely cool. Such tomatoes are very sweet, tasty, and also stored for a long time.

Sweet tomatoes for the winter. Recipe #2

Ingredients(For a three-liter bottle):

Tomatoes - 2 kg;
Salt - 2 tablespoons;
Sugar - 3 tablespoons;
Vinegar - 3 tablespoons;
Celery (greens) - to taste;
Bay leaf - 2 pieces;
Allspice peas - 2-3 pieces;
Black peppercorns - 10 pieces;
Sweet pepper - 1 piece;
Onion - 1 piece;
Garlic - 3 cloves.

Cooking method:

To prepare pickled tomatoes, put bay leaves, peppercorns, allspice, herbs, sweet peppers, garlic, onions on the bottom of the jar. Fill the bottle with tomatoes. Pour boiling water over them and leave to cool completely. Then pour the water into the pan, add salt, sugar. Boil the brine and pour into the bottle. We add already in the bank 3 tbsp. spoons of vinegar. Roll up and cover with a warm blanket.

Sweet pickled tomatoes for the winter. Recipe #3

Ingredients:

Tomatoes - 2-3 kg;
Dill greens - 1 bunch;
Parsley greens - 1 bunch;
Onions - 3 pieces;
Garlic - 1 head;
Vegetable oil - 3 tbsp. spoons;

For marinade:

Water - 3 liters;
Sugar - 7 tbsp. spoons;
Salt - 3 tbsp. spoons;
Bay leaf - 5 pieces;
Vinegar - 1 cup;
Black peppercorns - 7 pieces.

Cooking method:

Wash the tomatoes thoroughly. We clean the onion and cut it into rings. We steam the prepared jars in the oven or over a boiling kettle. Finely chop the greens. Peel the garlic and cut it in half.

At the bottom of the jar we put finely chopped greens, garlic and 3 tablespoons of vegetable oil. Then lay the tomatoes and onion rings in layers.

Then we start preparing the marinade. Put salt, sugar, peppercorns, bay leaf on 3 liters of water. Boil and pour a glass of vinegar. Pour tomatoes in jars with not very hot marinade (70-80 ºС).

Sterilize for 15 minutes. Roll up and turn the jars of pickled tomatoes until completely cool.

Canned sweet tomatoes for the winter. Recipe #4

Ingredients:

Tomatoes - 6 kg;
Sugar - ½ cup per liter of marinade;
Salt - 2 teaspoons per liter of marinade;
Peppercorns - 5 pcs. per liter;
Cloves - 5 pcs. per liter;
Bay leaf - to taste;
Onion - 1 pc. per liter;
Vinegar - 2 tablespoons per liter of marinade.

Cooking method:

Wash the tomatoes thoroughly. Banks are ready. We lay out cooked spices in jars - pepper, cloves, bay leaf, onion, chopped into rings.

We put the tomatoes in jars. Boil water, add salt, sugar, and finally add vinegar. Pour tomatoes with marinade, cover with lids and sterilize. Quickly roll up and turn the jars upside down until completely cool. Sweet pickled tomatoes for the winter are perfect as a side dish for meat and vegetable dishes.

Sweet pickled tomatoes for the winter slices. Recipe number 5

Ingredients:

Water - 2 liters;
Tomatoes;
Sugar - 1 cup;
Salt - 1 tbsp. spoon;
Vegetable oil - 1 tablespoon per jar;
Vinegar - 2 tablespoons;
Cloves - 5 pieces.

Cooking method:

We wash the tomatoes. Large cut into four parts, small - in half. We sterilize the prepared jars. Carefully lay out the tomato slices in jars and add 1 tablespoon of vegetable oil to each jar. Let's start preparing the marinade. Pour water into a saucepan, put on fire and bring to a boil. Add sugar, salt, cloves. Boil the marinade for 3 minutes. After we turn off the fire, add vinegar. Cover the marinade with a lid and leave for 15 minutes.

Fill the jar to the top with marinade and cover with a lid that has been boiled in advance. We put the jars in a large pot of hot water and boil for 10 minutes. After the specified time, we take out the banks and roll them up. Turn the jars upside down and leave to cool completely.

Sweet tomatoes without vinegar with apples. Recipe #6

Ingredients:

For marinade:

Salt - 50 g;
Sugar - 50 g;
Bay leaf - 3 pieces;
Peppercorns - 10 pieces.

Cooking method:

This is a great recipe for canned tomatoes with a tangy taste and a nice pickle. Put the apples cut into slices in prepared jars. Instead of apples, you can put a handful of gooseberries, grapes, blackberries, black currants. Then we put the tomatoes tightly in jars. Add the bell pepper cut into 4 parts to the tomatoes. Fill each jar with water. Drain the water into a saucepan and boil it. Pour the jars with boiling water again. We leave for a couple of minutes. And again we drain the water into the pan and make the marinade. Add salt, sugar, bay leaf, peppercorns to the water. We boil the marinade. Pour jars, cover with cooked boiled lids. We roll up and turn the banks upside down.

To prepare preservation on these recipes, all varieties of tomatoes of any degree of maturity are suitable. Sweet tomatoes are so tasty that it is impossible to tear yourself away from them. The main thing is that they are prepared quickly and easily!

I took clean jars, you don’t need to sterilize them, as they say in many recipes, since there is no logical action in this - why sterilize a jar if we put vegetables in it that are not sterilized.

So, I just took a clean, well-washed jar, put on the bottom the leaves that I have - horseradish, currants, dill umbrellas, poured a few peppercorns, put 4 cloves of garlic (peeled), then tightly packed tomatoes. I put a few more leaves and garlic on top.

At this time, my kettle began to boil, I poured boiling water over tomatoes in a jar, boiling water should be poured a little at first so that the jar does not crack, it is better to put a knife blade under it. I poured boiling water to the edges of the jar, covered it with a lid and let the whole thing be sterilized for 5-8 minutes.

At this time, I prepare the brine in a saucepan, usually 1 liter of brine is used for a two-liter jar, about one and a half liters of brine for a three-liter jar (I always do it with a small margin, it’s better to let a little brine remain than not enough). For the brine, she poured the right amount of water, poured salt and sugar and brought to a boil.

Then she poured all the water from the jar into the sink and immediately poured boiling brine. On top, for safety, so that the tomatoes are better stored and not spoiled, I pour a little citric acid literally on the tip of the knife and twist the lid.

If you screwed the lids with a machine, then in this case the jars must be turned over to check that the water does not leak out and the lid is well screwed, cover with something and wait until it cools completely.

Time is running out, which means that the harvest is very close. I suggest you take care of this in advance. How? Of course, you need to stock up on new preservation recipes. That is what we will talk about today. Let's analyze a lot of options for cooking tomatoes for the winter without sterilization. All recipes will be quite simple and affordable for every housewife.

Remember just the other day we pickled tomatoes, salted cucumbers and cooked them in a bag. And now we're back to vegetables. To explore as many cooking ideas and possibilities as possible. It is preferable to prepare such pickles from small fruits. Therefore, it is advisable to take care of this type of variety in advance. Today we will talk about canning tomatoes for the winter without sterilization.

How to choose the right tomatoes for harvesting for the winter

The choice of a vegetable for harvesting is a responsible mission, since this stage sets the tone for all subsequent events, in particular, the meal period. It is necessary to carefully select a vegetable, for example, according to maturity. The fruit should not have rhizomes, have a uniform color, without green sides. The tomato should not be cracked or wrinkled. Should not be large in size, and should also be oblong or round.

Cherry tomatoes, ladies' fingers, etc. are excellent for such purposes. Please note that vegetables should not have rot, cracks or similar defects.

The main goal of growing tomatoes is tasty fruits that can be eaten immediately or prepared for the winter. In this regard, tomatoes are usually divided into the following varieties:

Salad tomatoes. From the name it is clear that in the best way such vegetables will show themselves as a salad ingredient.
Dessert tomatoes. Small, sweet cherry tomatoes perfectly represent this group.
Tomatoes for making tomato paste, puree soups and sauces. Such tomatoes should not be very “bony”, with a dense pulp structure, sweet and sour in taste.
Pickled tomatoes. The peculiarity of such tomatoes is the increased amount of sugars in the pulp. Without them, the fermentation process will not take place, and the tomatoes will simply be covered with mold and spoiled without having time to salt.
Marinated tomatoes. Classic medium-sized tomatoes, well suited for jars. Taste, shape and color may vary.

The last two groups are of the greatest interest, since almost all tomatoes can be consumed fresh. But not every tomato is suitable for salting and pickling.

There are no restrictions on colors, shape, taste. Sometimes even small salad tomatoes are used for pickling, which would be impossible if salted.

Recipe for tomatoes with citric acid without sterilization

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. Add it or not to the cylinders, it's up to you. In case of its absence, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar.

Spices per 1 liter jar:

2 pcs. cloves;
2 mountains allspice;
2 mountains black pepper;
1 vet. tarragon (tarragon).

For marinade in 1 liter of water:

1 st. l. salt without a slide;
5 st. l. with a slide of sugar;
1/3 tsp citric acid.

Cooking method:

Prepare the tomatoes - wash them well, sort them out.
Sterilize jars and lids.
Using this recipe, jars can not be sterilized, but only washed well.
In each jar, lay black pepper, cloves, allspice, tarragon according to the recipe.
We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the heat.
Fill the cylinders with tomatoes up to the shoulders, do not fill them up to the very neck.
Next, pour them with boiling water, cover with lids, leave for 20-25 minutes.
Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil.
Pour the hot marinade into the cylinders, immediately covering them with lids.
Close the lids on the jars with a canning key, turn over, wrap in a warm blanket.

The best recipe for tomatoes for the winter without sterilization

It is doubly pleasant to get a “jar of summer” in winter. Thick-skinned, fleshy-looking tomatoes should be selected. Tomato recipe:

tomatoes - about two kg;
salt - 3 dessert spoons;
granulated sugar - 4 dessert spoons;
vinegar essence - 0.5 dessert spoon;
garlic - 5 cloves;
parsley, dill - 1-3 bunches;
peppercorns - 10 units;
cloves - 3-4 units.

Recipe

We wash off the dirt, dry it, pierce the tomatoes with a toothpick and put them in pre-prepared clean containers with spices and herbs.
Fill each container with boiling water. Close with a metal lid and set aside for twenty minutes.
Drain the water back into the tank and boil for five minutes with salt and granulated sugar.
Vinegar is added before being removed from the gas. Scald vegetables with hot marinade and roll up.
We put the jar upside down, wrap it up and give a “rest” to the roll of tomatoes.
Seaming can be stored at room temperature.

Some ways of preparing tomatoes (with onions and vinegar) can be attributed to the "golden" recipes of housewives.

Canned tomatoes without sterilization for a three-liter jar

Ingredients (for a three-liter jar):

Tomatoes - 1.5 kg;
Bay leaf - 2 pcs;
Sweet pepper - 30 g;
Parsley - 15 g;
Blackcurrant leaves;
celery leaves;
Garlic slices - 15 g;
Dill greens - 50 g;
Hot pepper - 3 g.

Method of preparation: We wash fresh tomatoes and remove the stalks. We put 1/2 of all the spices on the bottom of the jar. Up to half of the jar we lay the tomatoes tightly. We put the main part of the spices on top, and the tomatoes on top. Fill with brine (50 g of salt per 1 liter of water). After filling the jars, roll them up with boiled lids. Banks put in a dark cool place.

Delicious green tomatoes for the winter without sterilization

celery, dill, parsley - one bunch each;
tomatoes - 3 kg;
chili - 3 pieces;
peeled garlic - 0.2 kg;
Lavrushka - a couple of pieces;
salt - 2.1 tablespoons;
granulated sugar - 9 tablespoons;
peppercorns - 5 pcs;
vegetable oil - a large spoon;
three liters;
acetic acid - 90 g.

Cooking steps:

Twist the greens through a meat grinder, distribute into prepared containers. Pack in the tomatoes tightly. If they are large, pre-cut them into several pieces. Throw in the garlic and pepper. Add lavrushka to each bowl. Pour boiling water, leave for 10 minutes. Drain the liquid into a large saucepan. Make a marinade: drain the water from the jars, put on the stove, bring to a boil, add salt, sugar. After boiling, the marinade will be immediately ready.

Distribute the prepared liquid into a container, pour in vinegar with vegetable oil, roll up the lid. Turn the containers upside down, wrap them in a warm blanket. After 24 hours, the rolls will cool naturally and can be lowered into the cellar.

Tomatoes in a tomato for the winter without sterilization

Anyone who reads this recipe can cook tomatoes in a tomato for the winter without sterilization. The technology is simple and not intricate, and the result of its execution is a deliciously valuable workpiece. The laconic composition of additives can be supplemented with garlic, black or allspice peas, laurel or other spices to taste.

Ingredients:

tomatoes - 2 kg;
tomatoes for juice - 2 kg;
salt and sugar - 1 tbsp. spoon per liter of juice.

Cooking

Tomatoes are laid out in sterile jars.
Pour boiling water into the container and leave for 20 minutes.
Juice is squeezed out of large tomatoes, boiled, adding salt and sugar.
The water is drained, boiling juice is poured into jars.
Cork tomatoes in tomato juice for the winter, turn over, insulate until cool.

Tomatoes in a tomato with aspirin for the winter

If there are large tomatoes that are difficult to fit into a jar, it is more expedient to prepare them in juice, after cutting them into slices. For better preservation of snacks, vinegar is added to the filling or directly to the jars, and containers with tomatoes are sterilized before being sealed in a bowl of boiling water for at least 15 minutes.

Ingredients:

tomatoes - 2 kg;
freshly squeezed tomato juice - 1 l;
vinegar - 50 ml;
sugar - 2.5 tbsp. spoons;
salt - 1 tbsp. spoon;
pepper and garlic.

I welcome everyone. And summer is coming to its logical conclusion: the nights become cool, and the tops of the trees begin to turn yellow. But for all lovers of cooking, an active period of preparations begins. Therefore, if you belong to this category of people, then it's time to start pickling a tomato.

Such preservation combines the benefits of vitamins and the fact that the fruits do not lose their qualities even after heat treatment. Today's article will introduce you to classic pickled tomato recipes. Cooking methods do not differ much, but still there are some nuances, and adding different spices will allow you to get a new and bright taste.

Of course, in any business there are secrets, which I will now briefly tell you about:

Tomatoes should be taken with dense pulp and thick skin.
Cream tomatoes are considered the best variety for pickling, other varieties are also suitable, such as cherry tomatoes or even green tomatoes.
But for conservation, always use one variety.
If the fruits are large, then pierce them in several places with a toothpick, or you can pickle them with slices.

If you are engaged in conservation, then do not forget to do and. In winter, such an appetizer is very relevant.

Delicious and sweet pickled tomatoes for the winter in liter jars

Now let's start the process. The first cooking option is the simplest and forms the basis for pickling vegetables. So feel free to use it!

Well, the course of action is simple: I put the tomatoes, poured them with a spicy marinade, added spices and a little sugar, corked and sent for storage. Everything is elementary!

Ingredients:

Tomatoes - 1.7-2.1 kg;
Water - 1.5 l;
Salt - 1 tbsp. spoon with a slide;
Sugar - 1 tbsp.;
Vinegar 9% - 100 ml;
Bay leaf - 2-3 leaves;
Black peppercorns - 5-7 peas.

Cooking method:

1. Select tomatoes: select ripe and whole fruits without marriage. Wash and dry vegetables. Before lowering the tomatoes into the jar, pierce them 1-2 times with a fork at the very base.

Thanks to this procedure, the tomatoes will not burst during operation due to temperature changes, and the marinade will soak the entire fruit much better.

2. Fill clean liter jars with prepared tomatoes and carefully pour boiling water over them. Cover with lids.

3. Leave the blanks in this state for 5-10 minutes.

4. After the elapsed time, drain the water into the pan, in which we will make the marinade in the future.

5. Now add salt to the water.

6. Then sugar.

7. Put the bay leaf and peppercorns.

8. Put the marinade on the stove and bring to a boil, stirring the contents periodically until the sugar and salt are completely dissolved.

10. Turn the jars down onto the lids and wrap them in a blanket.

11. Leave to cool completely, and then put in a cool and dark place for storage.

Such jars will be snapped up for you, because you can eat all the vegetables at a time.

Recipe for pickling tomatoes with citric acid

And in this technology, instead of vinegar, I suggest using citric acid, which will also allow you to save the blanks for a long time. We also add mustard for flavor, and chili pepper for spiciness.

Ingredients:

Tomatoes - 1.3-1.5 kg;
Dill - 2-3 sprigs;
Garlic - 2-4 cloves;
Chili pepper - 0.5 pcs.;
Allspice - 5-6 pcs.;
Bay leaf - 3-5 pieces;
Mustard (seeds) - 1 teaspoon;
Salt - 1.5 tbsp. spoons;
Sugar - 3 tbsp. spoons;
Citric acid - 1 teaspoon;
Water - 1.5 liters.

Cooking method:

1. Prepare the jar, it must be clean and dry. Put the washed dill, peeled garlic cloves, chopped chili pepper into it. Next, fill it tightly with tight and clean tomatoes.

Tomatoes should be without damage, spoiled places and dense.

2. Now fill the jar with boiling water and cover with a lid, leave for 8 minutes. Next, drain the water into the sink, and fill the workpiece with fresh boiling water, cover again and leave, but for 5 minutes. Drain the water again after 5 minutes.

3. Next, you need to prepare the marinade. To do this, pour clean water into a saucepan and bring it to a boil, add salt and sugar, add mustard seeds, bay leaf and peppercorns. Boil liquid for 4 minutes.

4. Pour citric acid into a jar of tomatoes.

5. And then pour boiling marinade and immediately roll up the preservation. Turn upside down and wrap with a towel.

6. After cooling, put the jar in the cellar or pantry.

How to cook tomatoes with carrot tops for the winter

In addition to the usual set of spices and herbs, you can add carrot tops, it is quite fragrant. Therefore, conservation with it turns out to be very tasty, just do not overdo it, everything should be in moderation.

Ingredients:

Tomatoes - 2 kg;
Carrot tops - 150 gr.;
Bay leaf - 2-4 pieces;
Peppercorns - 10 pcs.;
Carnation - 6 pcs.;
Water - 2 l;
Sugar - 4 tbsp. spoons;
Salt - 2 tbsp. spoons;
Vinegar 6% - 100 ml.

Cooking method:

1. Choose ripe, firm-fleshed tomatoes. There should be no damaged areas on the fruits.

Immediately before pickling, soak the vegetables in cold water, rinse and dry.

2. Take carrot tops, rinse them under running water and dry them.

Carrot tops need fresh, straight from the garden. If you bought it in the market, then first soak the greens in cold water.

3. Prepare jars. Rinse them in a baking soda solution and rinse with boiled water. Then put the glasses in the oven and dry them at a temperature of 120 degrees. Boil the lids for a few minutes.

Put spices in sterile jars: bay leaf, cloves and black peppercorns.

4. Now prepare the marinade. Pour water into a saucepan, add sugar and salt. Bring the liquid to a boil and boil for 3 minutes. Pour in the vinegar and remove the saucepan from the heat.

5. Put a couple of tomatoes in the jars, then put the branches of the tops, then again the tomatoes-twigs. Thus, fill the containers to the very top. Pour everything with boiling water so that the fruits are completely covered with liquid. Cover with lids and leave for 5-8 minutes.

6. Carefully drain the water and now fill the jars with hot marinade. Put them in a large pot filled with hot water (40 degrees) and cover with lids. Heat the water to 85 degrees and sterilize the blanks for 15 minutes for half-liter jars, and for 20 minutes for liter jars.

7. After sterilization, screw the jars tightly with lids and leave to cool at room temperature. Next put it away for storage.

From this amount of ingredients comes out 2 jars with a capacity of 1 liter.

Marinate green tomatoes with garlic according to the most delicious recipe

If you want to experiment, then use the following technology. True, if you want to get sweet tomatoes, then do not add hot peppers.

I really like this pickling option, it turns out an excellent snack.

Ingredients:

Green tomatoes - 3 kg;
Garlic - 1 head;
Hot pepper - 2 pods;
Water - 10 tbsp.;
Vinegar 9% - 1 tbsp.;
Sugar - 1.5 tbsp.;
Salt - 2.5 tbsp. spoons;
Bay leaf - 7-9 pieces;
Allspice (peas) - 2 teaspoons;
Cloves - 1 teaspoon;
Dill (umbrella) - 6 pcs.;
Parsley - to taste.

Cooking method:

1. Wash the tomatoes well and make shallow cuts on each side on one side. Next, peel the garlic and cut it into plates. Cut hot pepper into pieces. Now put a couple of slices of garlic and a piece of pepper into the cut of each tomato.

2. Place dill and parsley in clean and dry jars at the bottom. Next, fill the containers with "stuffed" fruits.

3. Pour water into a saucepan and bring it to a boil. Add sugar, salt, allspice and cloves, boil the marinade for 5-7 minutes. Then turn off the heat and pour in the vinegar. Pour the jars with the resulting marinade, cover with lids and put to sterilize in a pot of boiling water.

4. Roll up the banks and wrap them with a blanket. Cool and store in a dark and cool place.

Pickled tomatoes with honey

Now I propose to have some fun and watch the video plot. In it, the author suggests adding honey to the marinade, a very interesting solution. To be honest, I have never done this, have you? They say that it turns out a very tasty brine, and the fruits themselves are excellent. I think this year I need to make a couple of jars.

So, for a 3 liter jar you will need: tomatoes on average 1 kg; dill 10 grams; bay leaf 3 pcs.; apple cider vinegar 6% 70 ml; allspice, as well as black, cloves to taste; garlic peeled 3 cloves; salt, sugar 1 tbsp. spoon water 1.2-1.3 liters; honey 50 grams.

The most delicious marinade for tomatoes per 1 liter of water

In fact, it is very convenient to make such a winter preparation in liter jars. After all, it is convenient to work with such containers. And in the future it is convenient to use.

According to the following recipe, a pickle is very beautiful in color, and the vegetables that are present in the composition can then either be eaten or added to borscht.

Ingredients:

Tomatoes - 2 kg.;
Onion - 2 pcs.;
Garlic - 4 cloves;
Bay leaf - 1 pc.;
Black peppercorns- 4 things.;
Carrot - 1 pc.;
Sugar - 1 tbsp. spoon;
Salt - 2 tbsp. spoons;
Vinegar - 50 ml.;
Buryak - 0.5 pcs.;
Parsley - a bunch;
Leaves of horseradish, cherries, parsley, celery, dill - at will and taste.

Cooking method:

1. Choose good and ripe fruits, without scratches and damage, preferably dense in pulp.

2. At the bottom of clean and dry jars, lay horseradish leaves, cherries, parsley and celery, dill inflorescences.

3. Now wash the tomatoes and put them in jars, while laying chopped onions, garlic and beets, carrots between the fruits.

5. Then salt.

6. Also put black peppercorns and bay leaf.

7. Pour clean water into a saucepan, put on fire and wait for it to boil. When the water boils, pour vinegar into the jars, and then carefully and gradually fill the jars with boiling water.

8. Then cover the jars with lids and sterilize.

9. After sterilization, roll up the preservation and turn down onto the lids.

10. Wrap blanks in a blanket, cool and store in a cellar or pantry.

To prepare a marinade for 1 liter of water, reduce the amount of ingredients by 1 time. Since this recipe indicates the amount per 3 liter jar.

Video on how to prepare sweet tomatoes for the winter without sterilization

Agree, it is impossible to imagine any Russian table without pickled tomatoes. They turn out to be impeccable in taste: both sweet and slightly sour, and it is unrealistic to break away from them. And the recipes are all simple, so do not be afraid of conservation, because the resulting appetizer will always be in place both on a normal day and at a festive event.