Delicious chopped tomatoes without sterilization. Ingredients for tomatoes slices

Tomatoes are very tasty canned in slices. We are somehow accustomed to the fact that this is usually done in most recipes, with the only exception. But in this cut form, the tomatoes will be simply magnificent: they are better marinated with brine and turn out to be very aromatic.

For many, another advantage of this recipe is that you can cover the tomatoes in slices for the winter without oil; you only need spices, onions, herbs and vinegar. And don’t worry, these tomatoes don’t fall apart in jars in slices over the winter; the halves remain halves and don’t turn into mush.

In general, the recipe is very simple: we prepare the tomatoes, put them in jars with spices, fill them with brine and sterilize them for the required time. All actions are simple, not labor-intensive, and as a result you will have excellent preparation made from tomato – tasty and unusual. I will be happy to tell you how to cover tomatoes in slices for the winter in your detailed recipe with photo.

Ingredients for 1 liter jar (or 2 half-liter jars):

• 600-650 g tomato;
• 4 cloves of garlic;
• 2-3 rings onions;
• 2 sprigs of parsley;
• a ring of hot pepper (1.5 – 2 cm);
• a small umbrella of dill;
• 6-8 black peppercorns;
• 1 teaspoon salt;
• 2 teaspoons sugar;
• 2 tablespoons 9% vinegar.

How to cover tomatoes with slices for the winter:

For canning, select ripe but firm tomatoes with intact skin, not crushed. For this type of preservation, we select medium-sized tomatoes such as cream, or medium-sized meaty tomatoes. Very large tomatoes are not suitable for this type of canning: they will have to be cut into large number parts and during sterilization they will lose their shape and blur.

Cut the tomatoes lengthwise into pieces: small tomatoes - in half, large tomatoes - into 4 parts.

Wash the hot peppers, dill, parsley and place them on a napkin to dry.

Peel the garlic and rinse. Peel the onions and wash them.

Cut the onion into thin rings - about 0.5 cm each. Cut the bitter pepper into thin, 2-3 mm rings. At the bottom of pre-sterilized jars we place dill umbrellas, garlic, hot pepper rings, peppercorns, parsley sprigs and onion rings.

Then carefully lay out the tomatoes, being careful not to crush them. Place the tomatoes cut side down and try to pack them as tightly as possible so that there is less free space.

For a 1 liter jar, tightly packed with tomatoes - cream, there is usually 400 - 420 ml of marinade. If the tomatoes are larger, a little less of them will fit in the jar; accordingly, more marinade will be needed.

For the marinade, pour into the pan required quantity water (based on the number of prepared cans of tomatoes), add sugar and salt. Bring the water to a boil and, stirring, cook until the crystals are completely dissolved (1-2 minutes). Pour vinegar and immediately turn off the heat.

Pour boiling marinade into jars of tomatoes and cover with boiled lids.

We line the bottom of a wide pan with a napkin (so that during sterilization the jars do not burst from contact with the hot bottom) or install a special stand. We put the jars of tomatoes and fill them with warm water, not reaching a couple of centimeters from the neck of the jars. Place the pan with the jars on the fire and bring the water in it to a boil over high heat. Then reduce the heat to medium and sterilize the jars of tomatoes for 20 minutes (half-liter jars - 15 minutes).

Hi all! Today I will share a very tasty recipe. canned tomatoes for the winter, sliced or halves. What's good about this recipe? Because you can use tomatoes here that are not suitable for other twists, as they say, all “substandard”. And the result is very appetizing and delicious slices. In winter, everything goes clean out of the jar: the tomatoes themselves, and the brine with onions.

INGREDIENTS

For a 500 ml jar:

• ~ 300 g tomatoes
• 1 medium-sized onion
• 1 clove of garlic
• 1 small umbrella of dill
• 1-2 cherry leaves
• 1-2 currant leaves
• 1/2 bay leaf
• 3-4 black peppercorns
• 1-2 peas allspice

MARINADE (for 4 jars of 500 ml each)

• 1 liter of water
• 1 tbsp. salt (no slide)
• 3 tbsp. l sugar (heaped)
• 50 ml vinegar 9%

PREPARATION METHOD

We wash the tomatoes and cut them into slices or halves, depending on the size of the tomato.

Peel the onion and garlic.

Cut the onion into rings approximately 5 mm thick.

Rinse the spicy herbs with running water.

The jars and lids are well washed and sterilized in advance.

Place a small amount of onion rings on the bottom of the jar.

Add cherry leaves, a small umbrella of dill, a clove of garlic, currant leaves, bay leaf, allspice and black peppercorns.

You can add absolutely any herbs and spices according to your taste, desire and availability.

Place a layer of chopped tomatoes, cut side down.

Then another layer of onions and another layer of tomatoes.

Pour water into the pan, add salt, sugar and put the pan on the fire. Bring to a boil. Make sure that the salt and sugar are completely dissolved. Turn off the heat and pour in 50 ml of 9% table vinegar.

Pour hot marinade into jars of tomatoes.

Cover with sterile lids, but do not tighten.

Place a napkin in a pan of suitable size.

Place the jars and pour hot water, up to the hangers of the cans.

Sterilize at low boil:

Half liter jars 7-8 minutes, liter jars 15 minutes.

After the required time, carefully remove the jars and seal them tightly.

Turn over, wrap well and leave until completely cool.

Serving these tomatoes is very convenient - you open the jar and there is a ready-made salad on the table! In winter with potatoes, what could be tastier?.. 

Details and preparation details can be seen in the short video recipe below.

Bon appetit!

STEP-BY-STEP VIDEO RECIPE

You may also be interested in other winter tomato recipes:

Mom's TOMATOES for the Winter WITHOUT VINEGAR

Sweet PICKLED TOMATOES for the Winter

Canned TOMATOES with Sweet Peppers

Large ripe tomatoes, hanging on a branch, are pleasing to the eye and cause pride among summer residents. But the trouble is, preserving them for the winter is incredibly difficult - very little can fit in a jar.

I suggest preparing tomatoes in halves according to my recipes. With onions and butter, sterilized, or without sterilization. I share not only recipes, but also the secrets of the most delicious preparations.

How to prepare tomatoes in halves for the winter

Besides standard set spices - bay leaf, pepper, vinegar, the marinade in the preparation can be varied herbs, greens.

What to add to preservation:

Different types of peppers - hot chili, sweet pea. Many housewives change table vinegar to apple. Vinegar is especially good homemade. It is more tender, softer. Basil, parsley, dill, mustard seeds, and garlic are placed in jars.

• For seaming, select ripe, dense varieties with thick skin. They will retain their shape when sterilized.
• Divide the tomatoes so that the cut goes along the partitions, then the tomato will not spread when heat treatment, the grains will not float sloppily.
• I advise you to lay the halves with the cut side down - more will fit into the container.
• To get more into the jar, tap the jar on the table while filling, or shake it if you are afraid of breaking it. To prevent this trouble from happening, lay a towel on the tabletop and knock on your health.
• After rolling, the jars do not need to be wrapped. The tomatoes may turn out soft.

Halves of tomatoes with onions and butter

The main advantage of the recipe is that the halves do not fall apart, they remain intact. And the brine turns out so tasty that you can drink it separately. Thanks to the oil, you get a complete salad. Once you open the jar, you don't have to add anything else.

Will be needed for liter jar:

• Tomatoes - how many will be included.
• Bulb.
• Clove sticks – 3 pcs.
• Peppercorns – 10 pcs.
• Sunflower oil - a large spoon.

For the brine:

• Boiling water - liter.
• Sugar – 3 tbsp. spoons.
• Salt - Art. spoon.

Attention! Vinegar is not included in the recipe. But if in doubt, pour a small spoon under the lid, then the workpiece is guaranteed not to explode. I don’t water it because the lettuce is sterilized and stands well until spring.

How to prepare the salad:

1. Divide the tomatoes into parts (halves, quarters if too large).
2. Place onion, cut into rings (I prefer thick ones), cloves, and peppercorns onto the bottom of liter jars. Pour in oil.
3. Fill the jar with tomato slices. Do not compact too hard, otherwise they will be crushed.
4. Prepare the brine from the ingredients specified in the recipe.
5. Pour over the tomatoes. Cover with a lid and sterilize for 15 minutes. Then twist, turn over, let cool and place in the pantry.

Marinated tomatoes for the winter, halved

Another recipe for canning halves with butter and onions, but with vinegar. I can say one thing about the marinade – a song! And the tomatoes themselves turn out to be slightly sweet, with a slight sourness - amazingly tasty.

Place in a liter jar:

• Tomatoes.
• Garlic cloves – 3 pcs.
• Onion (maybe one and a half).
• Vegetable oil – 2 large spoons.
• Dill - sprig.

Marinade for 10 liter jars (approximately):

• Boiling water – 3.5 liters.
• Granulated sugar - 3 cups.
• Table vinegar - 2 cups.
• Salt – 2 tbsp. spoons.

We preserve:

1. Place onion and garlic cloves, cut into large rings, into jars. Place the tomato halves on top.
2. Cook the marinade by adding spices to boiling water and simmer for about five minutes.
3. Pour over the tomatoes. Sterilization time for liter jars is 10 minutes.

Add to the collection of tomato recipes:

Halves with hot pepper

The spicy halves and marinade are simply finger-licking good. If you like it “hot”, add more pepper and garlic. Here is given classic recipe preparations for the winter.

Take for a liter jar:

• Tomato halves.
• Bulb.
• Hot chili pepper – 1-2 cm piece.
• Parsley sprigs - a couple of pieces.
• Garlic – 3 cloves.
• Bay leaf – 3 pcs.
• Pepper – 6 peas.
• Vegetable oil - 3 tablespoons.

For a sharp filling:

• Boiling water – 2.5 liters.
• Salt – 3 tablespoons.
• Granulated sugar - 2 cups.
• Table vinegar - a glass.

How to prepare marinated halves:

1. Place parsley pieces in each jar capsicum, peas, bay leaves, onion rings. Splash some oil.
2. Place the halves cut side down.
3. Make the marinade and pour into jars.
4. Sterilization time is 10 minutes. The jars are immediately rolled up and cooled upside down.

Recipe for finger-licking salad made from halves

Thanks to its excellent taste, the salad has won the right to enter the gold collection winter preparations from tomatoes.

You will need:

• Tomato halves.
• Garlic. Onion.
• Table vinegar.
• Dill, bay leaf.

For a delicious marinade:

• Water – 3 liters.
• Salt – 3 tablespoons.
• Sugar – 8 spoons.

How to preserve half-and-half salad:

1. Add a clove of garlic, 3 onion rings, a sprig of dill, a bay leaf to each jar, and pour a tablespoon of vinegar.
2. Cook the marinade from water with spices. When the salt and sugar dissolve, pour into the preparations.
3. Sterilize the jars for 10 minutes.

How to preserve tomato halves with basil

A small sprig of basil gives a special flavor note. I have been adding the spice to any winter tomato preparations for a long time. Sometimes there is only basil in the jar and nothing else. I recommend it.

For a liter jar:

• Tomatoes in halves.
• Garlic – 3 cloves.
• Peppercorns, allspice and black – 6 pcs.
• Basil, parsley - 3 sprigs each.
• Bulb.
• Sugar - a large spoon.
• Vinegar 9% - spoon.
• Salt - a small spoon.
• Vegetable oil - a large spoon.

Refill for one and a half liters of boiling water:

• Sugar – 6 spoons.
• Salt – 2 tablespoons.

We prepare:

1. Place half of the seasonings in jars and fill the jar halfway with tomato slices.
2. Next, make a layer of onion rings, the other half of the seasonings. Next again tomatoes to the top.
3. Pour salt and granulated sugar, pour vinegar and oil.
4. Pour boiling water over the tomatoes. It remains to sterilize the workpiece for 10 minutes, cool, and transfer to a storage location.

Tomato halves - recipe with mustard without sterilization

Mustard seeds act as an additional preservative, at the same time imparting some sourness and pungency to the tomatoes.

For the marinade:

• Boiling water - liter.
• Salt - a tablespoon.
• Sugar – 3 large spoons.
• Vinegar 9% - 50 ml.

For each liter jar:

• Mustard seeds - 2 small spoons.
• Garlic cloves – 3 pcs.
• Allspice - a couple of peas.
• Parsley sprigs.

How to marinate:

1. Divide the tomatoes into parts. Try to cut along the partitions so that the grains are not visible.
2. Place the spices suggested in the recipe on the bottom. Place tomato slices on top.
3. Make a dressing from boiling water and spices. Pour into containers.
4. After 10 minutes, when the contents have warmed up, pour back into the pan. Boil again and return to jars. Twist it.
5. Cool upside down and store for winter.

Video recipe with a step-by-step story about canning tomatoes in halves for the winter. Good luck with your preparations!

Good summer day, dear readers of the blog site!

I don’t know about you, but in our family, tomatoes are guests of honor on the table, especially on holidays. And how many different dishes can be prepared from them is simply impossible to count. That's a lot! And even more pickles!

Most of the recipes are simple and do not require a long time to prepare. And the result is not something to lick your fingers, but to swallow, in the literal sense of the word.

And if you have harvested the entire harvest and don’t know where to put the red, brown, green, overripe, large fruits - you’ve come to the right place, dance! We will find a use for everyone, so much so that the taste will make you rock.

I tried to find the most best options preparations and tell in detail, revealing all the secrets of cooking. Therefore, choose those recipes that have sunk into your soul and create! By the way, if you have a mega harvest of zucchini, I have great recipes...

Well, that's it, I won't bore you, let's get to work. Be patient and good mood and into battle!

Korean-style tomatoes for the winter - the most delicious recipe you'll lick your fingers!

Preparing for the winter according to this recipe is quick and easy, and it turns out incredibly tasty and spicy. It will especially appeal to fans Korean dishes. Try it too, you will definitely love this savory snack!

To prepare this incredibly tasty preparation, you need to select not too much ripe tomatoes. They should be a little unripe so that when we cut them, they don’t “fall apart” in the jar. And when long-term storage These tomatoes keep their shape better.

Ingredients for preparation:

• Tomatoes -2 kg.
• Bell pepper - 2 pcs.
• Garlic - 2 medium heads
• Sugar - 100 gr.
• Salt - 2 tbsp. spoons without a slide
• Vinegar 9% - 100 gr.
• Vegetable oil - 100 gr.
• Dill
• Parsley
• Basil
• Hot pepper to taste

Preparation:

1. First things first, we need to prepare the vegetables. Select the tomatoes, remove the stems and seeds from the peppers, peel the garlic and rinse thoroughly. We also rinse the greens under running water and allow the water to drain.

2. Garlic and bell pepper Grind in a deep container with a blender. If it is convenient for you, use a meat grinder. Then add to the resulting spicy filling vegetable oil, vinegar and sugar. Mix.

3. For spiciness, add hot pepper; how much to add and whether to add it at all, everyone decides for themselves. If you like it spicy, add more, I add just a little.

4. Add salt to the filling, about 2 level tablespoons and mix. Such a small amount of salt for our proportion will be quite sufficient, since we have hot pepper and garlic, which add spiciness. And the idea of ​​this preparation is not to pickle tomatoes, but to make a delicious salad appetizer.

It is better to use special salt for salting - it is rock salt with large crystals. And the longer it sits, the better. Because, as has already been proven, seasoned salt makes preserves more tasty.

5. Then chop the greens without chopping too much, removing the hard branches. We transfer the greens to spicy pouring and mix, it turns out thick. For long storage Don’t put a lot of grass, but if you plan to quickly eat such a snack (after all, after 12 hours it can be served on the table), then you can put more.

6. Now let's cut our ripe fruits into 4 parts, removing the stalk and immediately placing it in a sterilized bottle. It is not at all necessary to cook in a 3-liter jar, if it is easier for you to do it in a 1 or 2-liter container.

7. As soon as you have one layer of tomatoes, add a layer of filling.

8. Make a larger second layer and again add aromatic herbs.

9. Thus, we get several layers. Add all the filling. If the tomatoes are not completely covered, it's okay, they will still release juice.

10. Close the jar with a steamed nylon lid and turn it upside down. Place in the refrigerator, turning occasionally, so that the tomatoes marinate evenly. In just 12 hours the appetizer will be ready.

If we close it for the winter, then we take it to a cold place, for example in a cellar, and also turn it over. It’s better to visit a few more times and turn the jar over, but this is not necessary. This snack can be stored for 3-4 months and I do not sterilize it.

You can also cook green tomatoes using this recipe, and it turns out incredibly tasty too!

Italian sun-dried tomatoes

An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes go great with salads, meat, fish, pasta and pizza. And just put such a delicious thing on a piece white bread- delight.

Ingredients:

• Tomatoes – 2kg.
• Salt, pepper - to taste
• Olive oil – 150-200ml.
• Oregano - to taste
• Basil - to taste

Cooking technology:

1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less juicy varieties. The cream variety is perfect for this preparation. I make out large fruits, which will not fit into the jar, or are not very beautiful in shape. Tomatoes should not be spoiled, damaged and of course without a sour smell. Wash it and give it time to dry from moisture.

2. If you have large fruits, cut them into four parts, if small ones into two.

3. Cut out the stalks and remove the “inside” core with seeds, since with it the tomatoes dry an order of magnitude longer and have a slightly different taste.

The core can be used in the preparation of adjika, tomato soup and other dishes.

5. We will dry it in the oven, so we need to prepare a baking sheet and cover it baking paper and carefully place our tomatoes in one layer, close to each other.

6. Preheat the oven to 60-100°C degrees and send out our slices. They will dry for 4-6 hours depending on size. How larger than a lobe, the longer it will take to cook.

7. Monitor the condition of the dried fruits and, if necessary, adjust the temperature so that they do not burn.

To make the moisture evaporate faster, open the oven door slightly

8. Ready-made tomatoes are slightly moist and bend easily; under no circumstances should they break, otherwise they will be too dry. When the fruits are cooked, take them out and let them cool completely. As we see they have significantly decreased in size, this is as it should be.

9. Transfer the dried wedges into a container and sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but the nearest stores didn’t have any, so I used store-bought dry herbs. You can also finely chop the garlic if you wish. Stir until the spices are well distributed and transfer to a clean jar. The jar does not need to be sterilized, but I am careful and rinse it with boiling water.

10. Tomatoes must be compacted tightly and ensure that the oil completely covers them, otherwise during long-term storage they may spoil and all the work will be in vain.

11. Then screw on the lid and put the jar of treats in the refrigerator (no need to roll up). In just a week they will be ready to eat. During this time sun-dried tomatoes thoroughly soaked in spices and oil. The longer they sit, the tastier they will be. You can store this delicacy in the refrigerator all winter, but no longer than 6 months.

Important! Be sure to remove the jars with a clean fork, otherwise they will become moldy.

The preparation turns out simply CHIC, although a lot of fruit is consumed, and the jar comes out small, but it’s worth it, believe me!

Will you prepare sun-dried tomatoes, write below in the comments?

Preparing tomatoes with onions: tasty and fast

This preparation is loved by everyone and is always welcome on every table. The tomatoes are moderately spicy, soaked in spices and the aroma of onions. They go perfectly with main courses and are always the first to leave the table. Try making canned food according to this recipe and I’m just sure that this recipe will become your favorite for all the years to come...

Required (calculation for a 700 g jar):

• Tomatoes - 600 gr.
• Onion - 1 small head
• Peppercorns - 5 pcs.
• Bay leaf
• Apple cider vinegar - 1 tbsp

Marinade (per 1 liter of water):

• salt - 1.5 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking technology:

1. First of all, we need to rinse and sterilize the jars. Then select the tomatoes; they should not be large in size, fairly elastic, whole, without any damage. We wash our red fruits and let the water drain. Peel the onion, rinse under running water and cut into rings, half rings or slices, as you like.

2. Place a pan of water on the stove. Lately I have been heating with an electric kettle, it’s faster and more convenient for me. We place the vegetables in sterilized jars, but not right up to the neck - we need to leave room for the onions.

3. Fill the jars with boiling water, cover with lids (sterile) and leave for 10 minutes.

I bet the banks on wooden board, I'm playing it safe so they don't crack

4. After the time has passed, drain the water from the cans into a saucepan and put it on the fire. After boiling, add specified quantity salt and sugar, stir until dissolved. Boil the brine for 5 minutes.

5. Meanwhile, put onions in jars, add peppercorns and one bay leaf each. Pour 1 tablespoon of apple cider vinegar into each jar.

Apple cider vinegar is healthy, even in a marinade, just a little bit of it

6. Fill the filled jars with boiling marinade, screw on the lids, turn them over and cover with a warm blanket for a day. This preservation is perfectly stored in the apartment at room temperature.

Good luck with your preparations!

Cover the tomatoes with carrot tops (recipe without sterilization for a 1 liter jar)

This recipe has gained tremendous popularity and for good reason! The tomatoes come out simply delicious, and the brine has an extraordinary taste. It would seem like ordinary carrot tops, which everyone throws away or gives to be eaten by domestic animals. But when prepared, it works wonders, making a winter twist that tastes magical...

Ingredients:

Cooking method:

1. Prepare tomatoes and herbs for preservation, rinse thoroughly and let the water drain. Peel the garlic.

2. Place peppercorns, one clove, and chopped garlic cloves on the bottom of a clean and sterilized jar. That’s right, we’re sending dill umbrellas, 7-8 sprigs carrot tops. Next, compact all the greens thoroughly; you can use a small ladle. If desired, add a little hot pepper.

3. Fruits do not have to be red; you can also cover unripe ones - pink or brown. To prevent the skin of the tomatoes from bursting or cracking when filling the jars with boiling water, you need to make several punctures with a toothpick or skewer in the place where the stalk is attached. Fill the jar to the top and place a sprig of carrot tops on top.

4. Fill all jars with boiling water up to the neck, cover metal lid and leave for 15-20 minutes. During this time, the vegetables are thoroughly steamed.

6. After the specified time, pour the infused water into a saucepan in which the marinade will be prepared. There are marks on the pan; I can use them to determine how many liters of liquid there are. Accordingly, based on this amount, a calculation will be made of how much salt and sugar is needed to prepare the brine.

7. Add a little more water, since while the tomatoes were standing in boiling water, they absorbed some of the water. Pour the measured amount of salt and sugar into the pan.

8. When the water boils, add citric acid, mix well and turn off the stove. Then we begin to pour the boiling marinade into the prepared jars, then close them with a lid, either screw or for a seaming machine.

9. Turn the jars upside down and wrap them in a warm blanket or old jacket. We leave our pieces in this position until they cool completely.

Then we send it to the cellar or pantry to wait for its finest hour.

Tomatoes and cucumbers for the winter - a finger-licking recipe

I really like this preparation option. I opened the jar, and there were crispy cucumbers on the table and juicy tomatoes flaunting on a plate. The mix turns out above all praise!

Ingredients (for a 3 liter jar):

• Tomatoes
• cucumbers
• Carrot
• Salt - 4 tbsp. spoons (without slide)
• Sugar - 3 tbsp. spoons (heaped)
• Vinegar - 8 dessert spoons
• Garlic - 3-4 cloves
• Black peppercorns - 10 pcs.
• Allspice black pepper - 5 pcs.
• Bay leaf - 3-4 pcs.
• Cloves - 4 pcs.

Cooking process:

1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake it in the oven for 15 minutes.

Be sure to load the jars into a cold oven, but if you put them in a hot oven, they will crack.

2. Place an umbrella of dill on the bottom of each jar, then cucumbers and tomatoes. I do not indicate the exact number of vegetables, since it all depends on the size of the fruit and your preferences, as well as availability. For example, I had fewer cucumbers than tomatoes, so the latter will dominate my assortment.

3. Make punctures in each tomato, near the stalk, with a toothpick. The punctures should be deep, half or even the entire length of the fruit. If the punctures are not deep, then there will be no effect - checked! If you don’t mind a couple of “wounded” (bursted) vegetables in the jar, you can save time and avoid making holes in the fruit.

4. Place the vegetables tightly in the jar, leaving some room for seasonings.

5. Place a pot of water on the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. According to the recipe, leave for 20 minutes. I’m waiting until the water cools down so that I can pick up the jar and not get burned. Then we put on a nylon lid with holes and pour the infused water back into the pan.

6. When the water starts to boil, add salt and sugar and mix well. Since I don’t have a cellar, I store preserves in the pantry, so my brine is saturated. If your seaming is stored in the cellar, then you can reduce it by 1 spoon (salt 3 spoons, sugar -2).

7. While the marinade is boiling, at this time pour all the spices and 3 carrot wheels into the jar. If you wish, you can add a little horseradish and hot pepper, but I didn’t have either.

8. The marinade has boiled, now add 1 dessert spoon vinegar essence 70% for a 3-liter jar and pour the boiling marinade into filled jars, up to the very neck. If you only have 9% vinegar at home, then add 8 dessert spoons. Close the lid and seal it tightly with a key.

9. Turn the jars upside down and cover with a warm blanket until cool. Often they stay in this position for a day, and then we put them away in a far corner, where our assortment awaits its time.

Preservation is ready!

Sliced ​​tomatoes with onions, just like fresh!

A very simple canning recipe. And in winter, I opened the jar, put the contents into a salad bowl, added vegetable oil and got an amazing salad. I thoroughly stock up on such preparations for future use and advise you...

• Tomatoes
• Salt - 1 heaped teaspoon
• Sugar - 1 heaped teaspoon
• Onion - 1 medium head
• Peppercorns - 5-8 pcs.

Cooking method:

1. For this preservation you need to choose dense, fleshy varieties. I really like cream. Cut it in half, if you have large fruits, then you need it into 4 parts. Cut the onion into large half rings.

2. Place the onion in the bottom of a clean jar, then the tomato slices, cut side down. I fill as many jars as will fit into the pan in which we will sterilize.

3. Add salt, sugar, pepper and cover with lids.

4. Cover the bottom of the pan with a napkin and place our preparations in it. Fill the jars up to the hangers with water and place them on the stove. As soon as the water boils, reduce the heat a little and set aside forty minutes.

The recipe is simple, but... delicious in winter!

Marinated tomatoes with grapes for the winter without vinegar

Ingredients:

• Cherry – 0.5 kg
• Grapes - 150 gr.
• Sugar - 1 tsp.
• Salt - 1 tsp.
• Garlic - 2 cloves
• Currant leaf - 2 pcs.
• Cherry leaf - 1 pc.
• Black peppercorns - 2 pcs.
• Hot pepper - 10 gr. (optional)
• Dill umbrella - 1 pc.

Preparation:

1. Prepare cherry tomatoes and grapes for canning. Select whole, firm tomatoes and rinse well in water. Wash the grapes in whole bunches, then remove them from the brush. If you come across spoiled berries, discard them. We also thoroughly wash the greens that we will use.

2. To the bottom sterile jar put an umbrella of dill, peppercorns, hot pepper, garlic.

4. Boil water and pour boiling water over our preparation. Cover with a lid and leave to brew for 15 minutes. Next, pour the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for these purposes). Cover the jars with lids and place on top clean towel so that they do not cool down while we prepare the marinade.

5. Place the pan on the fire, add a little more water, since the cherry and grapes have absorbed a little. Bring to a boil and add a teaspoon of salt and sugar. Mix. When the marinade boils, pour it into the jar directly boiling. Close the lid tightly and wrap it in a warm blanket, making sure to turn the lid down.

This is such a beauty we got, and it’s also very cool that you don’t need to add vinegar at all!

We can preserve tomatoes in their own juice according to the best recipe

This preparation recipe is not only very tasty, but also very convenient. Tomatoes are served in a salad bowl on the table, and the juice is used in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it’s very tasty, which is what we do most often in our family. The recipe is very simple, made through sterilization. I was also attracted by the fact that you don’t need to add vinegar to the canned food.

Ingredients:

• Cream tomatoes on a jar
• Allspice, 4 peas in each jar
• Juicy tomatoes for filling
• Allspice

For 1 liter of filling

• Salt -1 tbsp
• Sugar - 2 tbsp.

Preparation:

1. Place tomatoes in a clean jar, which have been previously washed and dried. Empty jars do not need to be sterilized. Fruits should be selected that are firm and not overripe.

2. Now we need to prepare tomato juice. Here, just the same, you need to use juicy varieties. We pass the chopped pieces through a blender, meat grinder or juicer. I like the second option, since we get rid of the seeds and peel. Next, you need to measure the volume of juice. We need approximately 2 liters of juice per 3 liter jars. Put the juice on the fire and bring to a boil. Remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (since we have 2 liters of tomato juice). Let it boil well.

3. Pour hot juice into jars and add 4 allspice peas to each jar, cover with a lid. Place in a saucepan and fill with water up to the hangers.

Important! Place a napkin or towel on the bottom of the pan to prevent the jar from bursting during the process.

We put our preparations on the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.

The preparation is ready! In winter we will enjoy the gifts of summer!

A simple and favorite recipe for sweet tomatoes per liter jar

Happy harvesting!

Marinated tomatoes with raspberry leaves

I copied this canning option from my mother’s culinary notebook, and if I’m not mistaken, she found it in a magazine. The recipe exceeded all our expectations, the tomatoes turned out delicious. And there is also another plus - raspberry leaves contain acetylsalicylic acid, which prevents the preservation from fermenting, in turn imparting a special taste to the tomatoes.

Ingredients: (calculated for one 3-liter jar)

• Tomatoes – 1.5 kg
• Salt - 2 tbsp. spoon
• Sugar - 5 tbsp. spoon
• Vinegar essence 70% - 1 tbsp. spoons
• Raspberry leaves - 3-4 pcs.
• Peppercorns - 4 pcs.
• Laurel - 2 pcs.

Cooking process:

1. Place a sprig of raspberries at the bottom of the jar, then fill the bottle with pre-prepared tomatoes. I indicated approximate quantities in the ingredients, since everything depends on the size of the fruit. There is no need to sterilize jars.

2. Place a pan of water on the stove; when the water boils, pour boiling water over our preparations for 40 minutes. Cover with lids that were previously kept in boiling water. When the bottle has cooled down and can be taken by hand, use a plastic lid with holes to drain the water back into the pan.

3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When it boils a little, pour it into jars, trying to get pepper and bay leaves into each. Pour a tablespoon of vinegar essence into each bottle.

4. Seal with a metal lid and turn upside down. Wrap it up and leave until the preservation has cooled completely. This takes approximately a day.

Winter preparations are perfectly stored in a cool place, not necessarily in the cellar!

Green tomatoes for the winter (recipe with step-by-step description)

This is a very tasty snack that disappears at the speed of sound before the end of winter. Cold-salted green fruits turn out like barrel fruits, you just need to adhere to the required proportions. The recipe is very simple and does not require sterilization.

Ingredients:

• Green tomatoes
• Dill umbrella - 2-3 pcs.
• Horseradish leaves - 3 pcs.
• Cherry leaves - 2 pcs.
• Currant leaves - 2 pcs.
• Garlic – 10 cloves
• Peppercorns - 7-10 pcs.

• Water - 1.5 liters
• Salt - 2.5 tbsp. spoons
• Sugar - 1.5 tbsp. spoons
• Mustard - 1.5 tbsp. spoon

Preparation:

1. To the bottom clean jar put dill umbrellas, horseradish leaves, cherries and currants. We cut the garlic into slices and also send it to the jar, but not all of it, but half of the total amount. We also add peppercorns.

2. It is best to take tomatoes that are slightly browned, they turn out tastier, but the red fruits in this recipe are also very tasty. On each we make a cut crosswise, or lengthwise, but deep.

3. Fill the jar. If our green “friend” does not fit, cut it in half.

3. When the green tomatoes fill the jar to 1/3, add another leaf of horseradish, then fill glass containers to the top and add the remaining garlic.

Important! Do not spare horseradish leaves, because they make the fruits elastic and tasty

4. Now it’s time to prepare the marinade.

Important! Use purified water (I buy it at the store) or spring water. It is better not to use it from the tap, because... it is chlorinated and the tomatoes will not taste good.

Pour 1.5 liters of water (cold) into a deep container, add salt, sugar, mustard and mix everything thoroughly until dissolved.

5. Fill the green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close it with a nylon lid and put it in a cold place - a cellar or refrigerator. After 1 -1.5 they will be ready to eat. This snack can be stored for a year.

The brine will immediately be cloudy, but over time the “dregs” will settle and it will lighten, and you will eat an amazing snack.

The best recipe for canning with chili ketchup

Spicy lovers hold this recipe in high esteem. The tomatoes have a spicy, spicy-sweet taste. This appetizer will be a chic addition to a side dish, and will also be amazingly tasty with meat fried over a fire.

Required ingredients:

• Tomatoes – 2 kg
• Salt - 2 tbsp. spoons
• Sugar - 1 glass
• Vinegar 9% - 1 glass
• Water - 7 tbsp.
• Chili ketchup - 8 tbsp. lie
• Garlic - 10-12 cloves
• Black peppercorns and allspice, 20 pcs.
• Bay leaf - 4 pcs.
• Hot red pepper - optional and to taste
• Currant leaves - 3 pcs.
• Cherry leaves - 3 pcs.
• Dill umbrella - 1 pc.

Cooking process:

1. Pour water into the pan in which we will prepare the marinade. Add the required amount according to the list of ingredients of salt, sugar, ketchup and vinegar. Place on the stove and let it boil.

2. Then we sterilize the glass container in any way convenient for you.

3. We select tomatoes without flaws. In each, where the tail is attached, we make a puncture with a skewer or toothpick. To prevent the tomatoes from bursting during sterilization.

4. Place dill, leaves at the bottom of the jar, add garlic, black peppercorns and allspice, as well as a little hot pepper. Place tomatoes in a jar and fill with marinade. We seal hermetically with metal lids using a seaming key.

5. Take a large saucepan so that the canning can fit in it. Cover the bottom with a towel or napkin. We send filled jars there. Fill the shoulders with water and boil for 10 minutes. Next, turn it over, place it on a towel with the lid down and wrap it until it cools completely.

Preservation for the winter is ready!

We prepare tomatoes with citric acid in 3-liter jars for the winter

It's simple and quick recipe awesome tomatoes. They are incredibly tasty. They eat everything and immediately wash it down with brine, because it’s excellent too. This recipe is held in special esteem in our family. Yes, not only in the family, but also in our environment, who tried this yummy. And for those who should not eat vinegar, this is a godsend, because it is replaced with citric acid.

List of required ingredients (calculated for a 3-liter jar):

• Tomatoes – 1.5
• Sugar - 5 tbsp. lie
• Salt - 2 tbsp. lie
• Citric acid - 1 heaped teaspoon
• Carrots - 1 pc.
• Bell pepper - 1 pc.
• Dill umbrella
• Garlic - 3-4 pcs.
• Hot pepper optional
• Allspice -4 pcs.
• Peppercorns - 5-6 pcs.
• Cloves - 2-3 pcs.
• Bay leaf - 2 pcs.

Cooking method:

1. Before starting harvesting, we prepare tomatoes as usual - select small whole fruits, without damage, of approximately the same size. Peel the carrots. Sweet pepper remove seeds and stalks and wash together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize them in a way convenient for you, be it an oven, microwave or over steam (over a kettle/pan+colander or double boiler).

2. At the bottom of each bottle we place a dill umbrella, garlic, bay leaf, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, and a sprig of parsley.

3. Place tomatoes in jars. Don't forget to pierce it deeper with a toothpick or needle.

4. Add carrots cut into circles or cubes with stripes of sweet pepper.

4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put the brine water on the stove. When the water boils add salt granulated sugar and citric acid, let it boil a little. Drain the infused water from the jars and fill with brine.

5. Roll up the lids on the jars and put them in a far corner so they don’t get in the way. Wrap in a warm blanket until the preservation has cooled completely. Then we put it in the cellar.

In winter we enjoy fragrant tomatoes!

Video on how to cover the most delicious “tomatoes in the snow” with garlic

Another hit of tomato preparations! Delicious sweet and spicy tomatoes will not leave anyone indifferent, they are eaten first! And if you have guests, get ready to share the recipe.

Ingredients for 1 liter jar:

• Tomatoes - 500-600 gr.;
• Garlic - 1 teaspoon (can be heaped);
• Sweet peas (optional) - 2 pcs.;
• Mustard seeds (optional) - 0.5 teaspoon;
• Vinegar 70% - 0.5 teaspoon.

Marinade for one liter of water(per liter jar about 400-500 ml of marinade):

• Sugar - 3 tbsp. spoons;
• Salt - 1 tbsp. spoon.

Surprise your loved ones delicious preparation in winter!

The most delicious recipe for tomatoes in tomato juice without vinegar and sterilization

Easy to prepare recipe, amazing tomato taste. Tomato juice can be used in cooking. The recipe has been tested for decades.

Ingredients for 5 1.5 liter jars:

• Tomatoes - 5 kg.
• Tomato juice - 3.5 l.
• Salt - to taste

Cooking method:

1. Add salt to taste to the prepared boiling tomato juice and mix well.

Or you don’t have to add salt at all, it’s up to you.

2. Pour boiling water over the lids.

3. Place the tomatoes in jars. Pour boiling water, close the lids and leave for 10 minutes.

4. Place a plastic lid with holes on the jar and drain the water.

5. Fill the jars with boiling water tomato juice to the top so that the tomatoes are completely submerged. Cover with a metal lid.

6. Use a key to tighten the lids.

IN winter time Let's enjoy the gifts of summer!

A delicious recipe for canned cherry tomatoes

Cherry is a very tasty and beautiful fruit. Preparation from these mini tomatoes will become bright decoration table. And ardent lovers of pickles will appreciate this recipe.

Ingredients:

• Cherry tomatoes - 500 -600 gr.
• Onion - 1 small head
• Dill umbrella - 1 pc.
• Parsley - 4-5 sprigs
• Horseradish leaf - 1/2 part
• Peppercorns - 8 pcs.
• Bay leaf - 1 pc.

Marinade for 1 liter jar:

• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. spoon (without slide)
• Vinegar 9% - 1 teaspoon

Cooking method:

1. Place spices at the bottom of a clean, sterilized jar: parsley, dill umbrella, onion cut into rings 0.5 cm wide, bay leaf, peppercorns and horseradish leaf. Then fill with cherry tomatoes.

2. Fill the tomatoes boiled water and leave for 15 - 30 minutes.

3. While our mini tomatoes are in boiling water, we need to prepare the brine. Pour 1 liter of water into the pan. Add sugar and salt, then place the pan on the stove and bring the marinade to a boil.

4. Drain from liter jar infused water using nylon cover with holes. Next, pour a teaspoon of vinegar directly into the jar.

5. Pour boiling brine up to the neck of the jar so that it completely covers the mini-fruits (cherries).

6. Seal with a metal lid. Wrap up. When the jar has cooled, remove it cool place. But I keep them wonderfully at room temperature!

This concludes my selection. I hope that you liked it and you will find the ones that suit you best. delicious ideas preparations! Which will delight you and your family during the cold season! After all, as my grandmother said: “Winter will ask what you did in the summer?”

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And I wish you that all your preparations turn out great!