How to pickle small tomatoes deliciously. Pickled barrel tomatoes in glass jars

Millions of people around the world love to treat themselves to something salty or sour, especially home production. That is why every year many families engage in canning and pickling vegetables. One of the leading positions among homemade preparations and pickles (not only winter, but also summer) is occupied by salted tomatoes. Regardless of what you call this type of preparation, be it “salted tomatoes”, “ pickled tomatoes" or " sour tomatoes", all of them are often present both at large feasts and at simple family meals.

There are a lot of recipes for salted tomatoes. Some of them even contain vinegar (below is a recipe for salted tomatoes without vinegar!), which negatively affects human health. Some recipes call for canning tomatoes in a jar under metal lids, others, on the contrary, do not require rolling the dish under the lid.

I have tried a variety of salted tomato recipes in my life, but the one I like best is the simple recipe that my mother uses every year. Yes, the recipe in question is quite simple and does not require much labor, boiling the lids and screwing them on.

So, below on the House of Knowledge I will share with my readers simple recipe very tasty salted tomatoes.

Ingredients for salted tomatoes.

To prepare 1 can (3L) of delicious salted tomatoes you will need the following ingredients:

Tomatoes(preferably medium or small size) - 1.5-1.8 kg
Salt- 90g or less than 100g glass
Garlic- 1 clove
Bitter capsicum - a small piece
Horseradish leaves- 1 medium size sheet
Herb tarragon(tarragon) - 1 sprig
Black currant leaves- 3pcs
cherry leaves- 3pcs
Dill seeds- 2-3 ripe inflorescences or if not - 1 dessert spoon seeds
Water(purified or spring water) - up to 1.5 liters per 3 liter jar or as much as needed to cover the tomatoes

Salted tomatoes recipe.

First of all, for pickling, select and wash the beautiful firm tomatoes the same size as possible. Then peel and wash one clove of garlic. Also rinse in cold water from dust horseradish, tarragon, hot pepper, currant and cherry leaves.

When all the ingredients are prepared, you can start placing them in a clean 3L jar.

I usually layer all the ingredients.

Layer No. 1.

Place at the bottom of the jar:

1/3 part horseradish leaf
1/2 sprig tarragon
2 cherry leaves
2 blackcurrant leaves
garlic clove, cut into 2 parts
piece of hot pepper
dill seeds (I pour everything out because they still float)

Layer No. 2.

I put tomatoes in the second layer up to half the jar. They should lie as close to each other as possible. I usually put in the slightly larger tomatoes first, and cover the empty spaces with the smaller ones. It is advisable that the tomatoes lie as tightly as possible in the jar or barrel, since they will still become soft and an empty space will appear between them.

Layer No. 3.

Place the third layer in the jar:

1/3 part horseradish
The remaining 1/2 of the tarragon sprig
1 cherry leaf
1 blackcurrant leaf

Read also: Sauerkraut.

Layer No. 4.

The fourth layer, like the second, consists of tomatoes. They also need to be laid tightly and at a height of approximately 1-1.5 cm below the neck of the jar.

Layer No. 5.

Place the remaining 1/3 of the horseradish leaf on top of the tomatoes.

This completes the placement of future salted tomatoes. Now all that remains is to fill them with a brine consisting of salt and water.

Brine for salted tomatoes.

To prepare the brine, dissolve 90g of salt (less than a 100g glass) in 1 liter of water, then pour it into a jar of tomatoes. If after this the water does not completely cover the tomatoes, then add clean water (without salt).

Hello friends! A restless soul immediately turns positive when you open the pantry and see in front of you salted tomatoes in jars, closed for the winter. They stand out appetizingly from other winter preparations. The eye immediately falls on the bright, attractive canned tomatoes. And so that your tomatoes also turn out just right upper class, take just a few minutes to carefully familiarize yourself with my salting method.

The recipe for salted tomatoes that I want for you is surprisingly simple, and the taste is to die for. Like all grandmother’s recipes, this one has survived to this day and has not been transformed at all. Because it is no longer possible to make it tastier, and all attempts to pickle tomatoes even better will lead to failure - clouding or explosion of the jars. IN best case scenario you just won’t get as much pleasure as I get from forging a jar in winter.

How to pickle tomatoes without shedding bitter tears

By following my instructions step by step, you will avoid such a fate. You can always see unclear moments in the photo.

Now, briefly, literally in a nutshell, how I will pickle tomatoes for the winter. This can be done in liter or 3-liter jars. It is only important to maintain the proportions of sugar, salt and vinegar. Yes, we will marinate hot with vinegar; our recipe cannot do without it. Let's get started, all the other nuances of salting will come as we go.

Hot method of pickling tomatoes for the winter

I do not recommend sterilizing jars with steam or putting them in the oven. Use vinegar for this. This way you will save time and energy costs. Pour into a jar hot water, add vinegar, close the lid and chat. Then pour out the water and vinegar, lay a clean towel and place the container on it with the neck down. Place the lid nearby. This preparatory stage Pickling tomatoes will definitely not cause you any difficulties.

Ingredients for a 2 liter jar

Tomatoes (the quantity depends on the volume of the jar);
1-2 pcs. sweet pepper;
a pair of dill umbrellas;
two cloves of garlic;
one horseradish leaf;
2-3 sprigs of parsley (optional);
4-5 black peppercorns;
two heaped tablespoons of sugar;
a tablespoon of salt;
a tablespoon of vinegar 9% (plus the same amount for sterilizing the jar).

Now carefully follow my steps in the photo and also conscientiously study the description of the recipe.

Salted tomatoes recipe

Select tomatoes for pickling that are of suitable size (such varieties as Rio Grande, Lady fingers, Seagull, etc.). They should be without damage to the skin, dense and ripe. Overall, delicious, beautiful tomatoes.

I wash the tomatoes warm water.
I start putting herbs and spices into the jar. First a leaf of horseradish, dill, bell pepper, black peppercorns. I cut the garlic lengthwise into several pieces and add it to the rest of the ingredients.
Then I place the tomatoes tightly on top of everything, up to half the jar.
I add all the sugar. There is no need to worry about what seems like too much sugar. There is as much of it as needed to make a winter tomato preparation top quality. After all, tomatoes love sugar.
Next, I put salt in the jar and fill it to the top with the remaining vegetables.
Be careful, gradually pour boiling water over the tomatoes, otherwise the jar may burst. I fill it to the very edge. I cover it with a lid.

Sterilization and sealing

I'll take it special device and using it I put a can of tomatoes in a pan with hot water, at the bottom of which a grate is laid.
I cover the workpiece with a second pan and after boiling the water, sterilize it for 10 minutes.
I carefully remove the tomatoes from the pan, place them on the table and pour in the vinegar.
I pick up the grip again, hook the container and gently shake it, expelling the air.
I tightly close the jar of salted tomatoes with a lid. For winter storage You can also use lids that roll up with a machine. Well, I prefer to work with a twisting blockage.
I take a towel in my hands, grab the jar and lightly mix the contents.
Then I put it on the table and roll it around. So I see if the brine is leaking out from under the lid.
At the end, I wrap the pickled tomatoes with something to retain heat. And after it has cooled down, the pleasant chores of preserving vegetables for the winter can be considered completed.

The second half of summer is the best time to prepare food for the winter. Special attention During this period, housewives devote their time to canning tomatoes. Marinated tomatoes go well with a variety of ordinary and holiday dishes, which contributes to the creation of numerous recipes for their preparation.

100 g of canned homemade tomatoes contains about 109 kcal.

The simplest pickling of tomatoes - step by step photo recipe

If you decide to start conservation for the first time, then choose suitable recipe out of all the diversity it will be quite difficult.

We present to your attention classic way blanks, which have been used by thrifty housewives for many years. The recipe below is quite simple and will not cause difficulties even for those who are doing it for the first time.

You can supplement the main ingredients with slices of bell and bitter pepper, finely chopped onions and celery. Determine the quantity according to taste.

Cooking time: 45 minutes

Quantity: 1 serving

Ingredients

Tomatoes (in in this case plum variety: about 1.5-2 kg
Salt: 2 tbsp. l.
Sugar: 3.5 tbsp. l.
Bay leaf: 1-2 pcs.
Vinegar 9%: 3 tbsp. l.
Allspice: 2-3 mountains.
Black peas: 4-5 pcs.
Dill umbrellas: 1-2 pcs.
Horseradish: piece of rhizome and leaf
Garlic: 3-4 cloves

Cooking instructions

Preparation without sterilization

To prepare one three-liter jar canned tomatoes without sterilization you need:

tomatoes of the same size and ripeness - 1.5 kg or as many as possible;
salt – 30 g;
70% acetic acid – 1 tsp;
sugar – 60-70 g;
greens (horseradish leaves, currants, cherries, dill umbrellas) – 10-20 g;
peppercorns – 5-6 pcs.;
garlic – 2-3 cloves;
bay leaf – 2-3 pcs.;
how much water will go in.

How to preserve:

Wash and dry the tomatoes selected for preservation.
Rinse the greens. Chop coarsely with a knife.
Peel the garlic.
Take a pre-prepared jar. Place 1/3 of the greens, bay leaves and peppercorns on the bottom.
Place 1/2 of the tomatoes and add 1/3 of the herbs. Fill the jar to the top and empty the rest.
Heat approximately 1.5 liters of water. Its exact quantity depends on the density of the tomatoes and will be determined after the first pouring.
When the water boils, pour into a container with tomatoes. Cover the top with a boiled lid.
Leave for 20 minutes.
Carefully pour the liquid into the saucepan. For convenience, you can put a nylon cap with holes on the neck.
Add salt and sugar to the pan. Heat everything to a boil and boil for about 3-4 minutes.
Pour the brine into a jar, add acetic acid and roll up.
Carefully place the container upside down and wrap it in a blanket. Leave until cool.

After this, return it to its normal position and keep it in a visible place for 2-3 weeks, after which it can be moved to a storage place.

A simple recipe for pickling green tomatoes

To prepare one 2-liter jar of delicious green tomatoes you need:

unripe tomatoes – 1.0-1.2 kg;
leaves of garden horseradish, cherries, currants, dill umbrellas - 20-30 g;
garlic – 4-5 cloves;
water – 1.0 l;
salt – 40-50 g.

What to do:

Boil clean water, add salt, stir. Cool completely.
Wash the tomatoes and greens for pickling. Dry.
Peel the garlic cloves.
Chop coarsely with a knife or simply tear the greens with your hands and place half of them on the bottom of the container. Add half the garlic.
Fill to the top with green tomatoes.
Place the remaining herbs and garlic on top.
Pour in cold brine.
Place the nylon cap in boiling water for a minute and immediately put it on the neck.
Place the workpiece in a storage place, it is advisable that the temperature there is not lower than +1 and not higher than +5 degrees.
After 30 days, salted green tomatoes are ready.

Tomato slices

For this recipe, it is advisable to take large and fleshy tomatoes with small seed chambers; irregularly shaped fruits are also suitable.

To prepare five liter cans need to:

tomatoes - 6 kg or as much as it takes;
water – 1 l;
vegetable oil – 100-120 ml;
salt – 30 g;
vinegar 9% - 20 ml;
sugar – 60 g;
fresh dill – 50 g;
garlic – 5 cloves;
onions – 120-150 g;
laurel – 5 leaves;
peppercorns – 15 pcs.

Process step by step:

Wash the tomatoes selected for preservation. Then carefully cut into slices. Small ones can be cut into 4, and large ones into 6 parts.
Peel the onions and cut them into half rings. Place the onion on the bottom.
Peel the garlic and place it whole in jars.
Add bay leaf and pepper.
Wash and chop the dill. Send to other components.
Pour a tablespoon of oil into each container.
Fill to the top (not very tightly) with chopped tomatoes.
To make the brine, boil water in a saucepan. Add sugar and salt and wait until dissolved. Add vinegar last.
Carefully pour the resulting marinade into the jars so that 1 cm remains to the top. One liter container requires about 200 ml of brine.
Cover with lids on top. Carefully place the filled container in a bowl of water and sterilize for a quarter of an hour.
Roll up and turn upside down. Cover with a blanket and leave until completely cool.

Tomatoes in jelly - simple and tasty

The calculation of the products is given for a liter jar, but usually the amount of brine is about three jars, so it is better to immediately take vegetables in triple quantities. For one serving you need:

the smallest tomatoes – 500-600 g;
onion – 50-60 g;
garlic – 4-5 cloves;
sugar – 50 g;
gelatin - 1 tbsp. l.;
salt – 25 g;
vinegar 9% - 1 tsp;
bay leaf IR;
peppercorns – 5-6 pcs.

Algorithm of actions:

Wash the tomatoes and dry them.
Peel the onion and cut into rings.
Peel the garlic.
Place onions, garlic and tomatoes in a jar.
Pour boiling water over the contents and cover with a lid. Leave for 10 minutes.
Separately, boil a liter of water with bay leaf, pepper, salt and sugar. Add vinegar.
Drain the boiling water from the jar, add gelatin and add brine.
Roll up the lid. Keep upside down under a blanket until completely cool.

Pickling tomatoes with garlic

To quickly pickle tomatoes with garlic you need:

tomatoes – 1.8 kg or as much as will fit in a 3 liter container;
garlic – 3-4 medium-sized cloves;
vinegar 9% - 20 ml;
sugar – 120 g;
salt – 40 g;
water - how much will be needed.

How to preserve:

Wash the tomatoes and put them in a jar.
Pour boiling water over it. Cover the top with a lid.
Leave for 20 minutes.
Pour the water into a saucepan. Boil
Peel the garlic, press through a press and place in the tomatoes.
Pour salt and sugar directly into the jar.
Pour boiling water over the contents and add vinegar last.
Turn it upside down, wrap it in a blanket and let it cool until it cools.

With bow

For three liter jars tomatoes with onions you need:

tomatoes - 1.5 kg or as much as is included;
onions – 0.4 kg;
salt – 20 g;
sugar – 40 g;
oils – 20 ml;
vinegar 9% - 20 ml;
bay leaf – 2 pcs.;
peppercorns – 6 pcs.

What to do:

Wash the tomatoes. Make a cross on the tops. Place in boiling water. After a minute or two, remove the fruits with a slotted spoon and place them in ice water.
Carefully remove the skin and cut with a sharp knife into circles 6-7 mm thick.
Peel the onion and cut into rings of the same thickness.
Fill the jars with vegetables, alternating layers.
Boil water with pepper, bay leaves, sugar and salt.
Pour in oil and vinegar.
Pour brine over the tomatoes. Cover with lids.
Sterilize in a tank of water for a quarter of an hour.
Roll the lids.
Turn it upside down and wrap it in a blanket. Keep it like this until it cools completely.

With cucumbers

To preserve tomatoes and cucumbers you need to take (for 3 liters):

tomatoes - about 1 kg;
cucumbers no longer than 7 cm - 800 g;
pickling greens – 30 g;
garlic – 3-4 cloves;
salt – 20 g;
sugar – 40 g;
vinegar 9% - 20 ml;
water – 1 l.

Step by step process:

Soak the cucumbers in water, wash well, dry and cut off the ends.
Wash the selected tomatoes and dry them.
Rinse pickling greens (usually dill umbrellas, currant and cherry leaves, horseradish leaves) with water and shake well.
Chop into large pieces with a knife.
Peel the garlic cloves.
IN sterile jar add half the greens and garlic.
Place the cucumbers vertically.
Place the tomatoes on top and lay out the remaining herbs and garlic.
Boil water and pour into a filled jar. Place the lid on top.
Soak vegetables in boiling water for 20 minutes.
Drain the water into the pan.
Add salt and sugar.
Heat to a boil. Pour in vinegar.
Pour boiling brine over assorted vegetables.
Using a seaming machine, roll up the lid.
Turn the jar upside down and cover with a blanket. Keep in this state until completely cooled.

Simple assorted tomatoes and vegetables

For 5 liter cans beautiful assortment need to:

yellow and red tomatoes – 1 kg each;
the smallest cucumbers – 1.5 kg;
carrots - 2 medium root vegetables;
garlic cloves – 15 pcs.;
multi-colored sweet pepper – 3 pcs.;
sugar – 40 g;
vinegar 9% - 40 ml;
salt – 20 g.

Wash the tomatoes and cucumbers. Cut off the ends of the latter.
Peel the carrots. Cut it into circles or cubes.
Peel the garlic.
Remove the seeds from the peppers and cut them into long strips.
Pack all vegetables approximately equally into jars.
Heat about 2 liters of water to a boil and pour over the assortment. Place the lids on top.
After 10 minutes, pour the liquid into the pan. Boil it again.
Repeat filling.
After 10 minutes, drain the water again and bring to a boil. Add salt and sugar. Stir until completely dissolved and add vinegar.
Pour the boiling marinade over the assortment and roll up.

Turn the rolled cans upside down, then cover them with a blanket and keep until cool.

Homemade tomato preparations will taste better if you follow the recommendations below:

It is advisable to choose oval or elongated tomato varieties with thick skin for pickling. “Novichok”, “Liza”, “Maestro”, “Hidalgo” are suitable. The fruits must be at the same stage of maturity.

Pickling vegetables is one of the the best ways prepare them for the winter. Due to the salt content in recipes and its ability to destroy pathogenic bacteria, as a result of which food spoils, tomatoes can be stored for a long time in the cellar or refrigerator. Choose your recipe for preserving the most popular vegetable.

How to pickle tomatoes in jars for the winter

Winter preparations tomatoes are varied: housewives use green or red fruits, prepare brines with vinegar, various spices, tomatoes, or cover vegetables in own juice. Regardless of which recipe you choose, there are a number of things you need to consider: important rules when preparing salted tomatoes for the winter:

the optimal choice for pickling would be tomato varieties Mayak, Humbert, Fakel, Ermak, Titan, Bison, Volgogradsky and others with thick skin (such fruits will not be deformed during preservation);
During cooking, vegetables should be handled very carefully so as not to damage the integrity of the skin;
It is better to pickle fruits using small containers where they will not be crushed by their own weight (the best option for pickling tomatoes is 1-2 liter jars);
canning tomatoes for the winter is the same as, but in this case a little more salt is required (up to 700 g per 10 liters of water);
to calculate required quantity vegetables for brine, it is necessary to take into account that half the volume of the jar should be allocated to liquid when filling (for example, a 1 liter jar holds approximately 0.5 kg of tomatoes and 0.5 liters of brine);
tomatoes have a pronounced taste, so cooking them does not require large quantity spices or herbs ( optimal quantity– ½ volume of seasonings, which are placed in jars with cucumbers);
tomatoes harmonize perfectly with different products, so don’t be afraid to experiment and try pickling with mustard, sugar, cinnamon, tomato juice, etc.;
Since the soaking of vegetables occurs slowly, the jars can be opened at least after 1-1.5 months.

Traditional pickling of tomatoes

Below is the easiest way to cook in jars. Delicious snack It can be prepared quickly at home and does not require many ingredients. For a large 3-liter jar you will need:

ripe tomatoes with thick skin – 1.5 kg;
dill – 1 bunch;
black currant leaves – 2-3 pcs.;
chili – 1 pc.;
parsley, celery – 15 g;
purified water – 10 l;
salt - up to 3 tbsp.

How to pickle tomatoes in jars:

Sterilize jars and lids.
Dissolve the salt in a liter of hot water, add this liquid to the container with the rest of the cold water. When the brine has stood for 1 hour, strain it through a clean cloth.
Wash fruits of the same size by removing the stems. Wash the greens under the tap and leave to dry on a kitchen towel.
Place a third of the prepared greens at the bottom of the container for seaming, then compact the tomatoes, layering with seasonings and being careful not to crush the fruits.
Pour the brine into the vegetables and leave the jars in a room with a temperature of 15-20 degrees, closing nylon covers.
After 2 weeks, when the brine becomes cloudy, remove the mold and foam from the salted vegetables. Fill with fresh saline solution to the neck of the container, roll up the jars and place in the refrigerator or cellar.

Canned tomatoes in their own juice

Tomatoes in their own juice are very tasty. This appetizer goes well with various stewed, fried, baked dishes. Tomatoes cook quickly, increase appetite, speed up digestion - and these are not all of their positive characteristics. The main advantage of tomatoes in their juice is their great taste. What ingredients will you need:

table salt – 0.5 kg;
fresh, fleshy tomatoes – 10 kg;
tomato puree– 10 l;
currant leaves – 30 pcs.

How to properly prepare salted tomatoes in jars for the winter:

Prepare the tomatoes and herbs by washing everything thoroughly under running water.
Place the greens in the jars, then the tomatoes. Sprinkle the food with salt on top. Repeat all layers again.
Pass overripe tomatoes through a meat grinder or grind to puree using a blender.
Pour the resulting mixture into the vegetables. Seal the containers with lids and keep them in the kitchen for a week. When fermentation is complete, transfer the pickles to a cool room.

Salted tomatoes in jars like barrels

Everyone's favorite barrel tomatoes - fragrant and tongue-tingling - are not that difficult to prepare. If you don't have the opportunity to pickle tomatoes using barrels, recipes in jars that allow you to get the same taste will help. For this you will need following products:

garlic head;
ripe brown tomatoes – 5 kg;
purified water – 5 l;
allspice;
horseradish root;
bay leaf;
salt – 1 tbsp.

How salted barrels are made:

Tomatoes and herbs are thoroughly washed and placed at the bottom of sterilized liter or large jars along with peeled garlic cloves, filling the container halfway.
Spices are added to the container, then tomatoes are added again.
To make the brine, dissolve 1 cup of table salt in 5 liters of water. After the resulting liquid is poured over the vegetables.
The jars are closed with nylon lids, left for a day at room temperature, and then transferred to the cellar/basement/refrigerator. After a month or a month and a half, delicious salty snack you can try.

How to pickle green tomatoes

To pickle unripe tomatoes, you can use any container - glass, enamel or even plastic. There are many ways, one of the fastest is described below. The appetizer is very spicy and slightly sweet in taste. Required Ingredients:

currant leaves– 100 g;
medium-sized unripe tomatoes – 10 kg;
sugar – 200 g;
dill – 200 g;
table salt– ¼ kg;
purified water – 5 l.

How to cook:

Make the brine in advance by mixing salt and water, then strain it using clean, solid material.
Wash the ingredients and remove the stems from the fruits.
In small batches, place the tomatoes in boiling water for 1-2 minutes. You can skip this step, but then the appetizer will be a little tough.
Place the fruits in jars, layering with herbs. Add sugar to each container.
Pour brine into the tomatoes and leave in a warm place for a week. Then add fresh brine, close the jars with nylon lids and leave in a cool place.

Video: how to pickle tomatoes in jars for the winter

During the harvest period, mass procurement of salted tomatoes for the winter begins. Housewives close the appetizer different recipes: with sugar, chili pepper, onion, celery, garlic, vinegar, various seasonings and herbs, with any fillings and marinades. By watching the videos below, you will learn how to properly prepare salted tomatoes using cold and hot methods.

Cold pickling of tomatoes in jars for the winter

Hot pickling of tomatoes in jars

Canning tomatoes at home is widely used experienced housewives. This procedure helps to save everything beneficial properties a product that is rich in organic acids, vitamin C and minerals. Thanks to proper salting tomatoes retain their consistency and are a great addition for second courses winter time year. Let's consider the most delicious recipes in order and highlight important aspects conservation process.

When closing tomatoes for the winter, do not mix fruits of different shapes and sizes. The same applies to varieties; they should not differ much from each other.
Before you start canning, sort the tomatoes according to their degree of ripeness. Give preference to specimens collected on a dry and sunny day.
For pickling, select only small and medium-sized tomatoes. Use large fruits for cooking tomato juice or preservation in slices.
Pierce the area where the leg was located using a thick sewing needle or toothpick. This move will prevent the tomatoes from cracking during the pickling process.
Weed out sick and damaged specimens; they are not suitable for conservation. It is allowed to use unripe (green) fruits; they retain their structure better.
Shortly before rolling, sterilize the containers in which the tomatoes will be placed. These can be liter or three liter glass jars, sealed with tin/plastic lids (they also need to be boiled).
Before closing vegetables for the winter, wash the fruits with running or purified water and a kitchen sponge. This move will prevent the ingress of chemicals and bacteria, which lead to rapid deterioration of the final product.
Acetylsalicylic acid, a solution based on citric acid, table vinegar(6%) or essence (70%), food gelatin.

Classic recipe for canned tomatoes

To twist this way, give preference to plum-shaped tomatoes. Soft fruits absorb too much salt, causing them to quickly wrinkle and acquire a rough aftertaste.

tomatoes - 6 kg.
garlic - 1 head
purified water - 6 l.
bay leaf - 8 pcs.
pepper (peas) - 10 pcs.
crushed salt (preferably sea salt) - 225 gr.

Wash the jars with boiling water, pour 1 tablespoon of soda into each container, and sterilize thoroughly. Place in a wide saucepan and boil for a quarter of an hour. At the end of the procedure, wipe dry and do the same with the lids.
Sort through the tomatoes, set aside the thick-skinned ones, and wash them. Chop and peel the garlic, cut the cloves into 2 parts, place one section (half a head) at the bottom of the jar.
Add 5 peppercorns and 4 bay leaves to the garlic. Place the tomatoes so that they reach the middle of the container.
Now place the remaining garlic, bay leaf, and allspice on the tomatoes again. Fill the jar to the top with tomato fruits, retreat 2-3 cm from the neck.
Dilute 225-250 g in 6 liters of filtered water. fine salt, stir, wait until the crystals dissolve. As soon as the granules melt, pour the brine into the container with the tomatoes.
Close the jars with plastic lids and place them in a safe room. room temperature, wait 20-25 hours. After the time has passed, preserve the product tin lids, send to the basement or cellar for 2 months.

tomatoes - 3 kg.
drinking water - 5.5-6 l.
granulated sugar (cane) - 245-250 gr.
garlic - 1 head
fresh dill - 1 bunch
fine table salt - 120 gr.
allspice (peas) - to taste

Wash the tomatoes under the tap using a foam sponge, dry them, sort them by shape and variety (they should be the same). Sterilize the jars with soda and boiling water, wipe, and leave to dry at room temperature.
Peel the garlic, cut each clove lengthwise, place ½ head at the bottom of the container. Add peppercorns and chopped dill (half a bunch) to this.
Depending on the size of the tomatoes, they must be cut or placed whole in a jar. Place the other half of the dill and some of the garlic on top of the tomatoes.
Pour filtered water into a saucepan, bring to a boil, add granulated sugar and ground salt, stir. When the granules are completely dissolved, pour the brine into a jar of tomatoes, seal, and leave at a temperature of 20-23 degrees for 24 hours.
After the specified period, send the tomatoes to a cellar or pantry with a reduced temperature. temperature conditions. After about 5 days, you can enjoy the great taste and serve the dish as a snack.

Canned tomatoes with horseradish

small tomatoes - 2.7-3 kg.
coarse table salt - 75 gr.
granulated beet sugar - 25 gr.
allspice (peas) - 8 pcs.
bay leaf - 7 pcs.
fresh or dried dill - 20 gr.
garlic - 0.5 heads
horseradish (root) - 10 gr.
currant leaves - 3 pcs.

Wash the jars with running water, then place in a wide saucepan and pour boiling water over them. Keep on the stove for about 5 minutes, then proceed to sterilize the lids. After completing all steps, dry the containers with a towel.
Poke 3-4 holes in the ponytails with a toothpick or 1 hole with a knife. Mix peppercorns, bay leaves, dill, currant leaves, horseradish and pre-peeled garlic into one mixture (cut the cloves into 2 parts).
Next, start preparing the brine: mix granulated sugar with salt, pour over boiling water, wait until the crystals dissolve. After this, pour the solution into a jar and seal with plastic lids.
Send the containers to a room with a temperature of 18-20 degrees, wait about 10 days. During this period, fermentation will begin, then you need to move the tomatoes to the cellar for 1 month. Only after this time have passed can they be eaten.

sweet red tomatoes - 2.3 kg.
onions - 2 pcs.
table vinegar (6-9%) - 80 ml.
granulated sugar - 120 gr.
filtered water - 2.4 l.
salt - 15 gr.
seasonings (optional) - to taste

Boil cans of soda, wash and dry them. Place seasonings, if using, in the bottom of the container. Cloves, bay leaves, and peppercorns are suitable.
Slice onions half rings or small squares, divide the quantity into 4 sections.
Place ¼ of the total number of tomatoes in a jar, place onions on top, then tomatoes again. Repeat until all layers have been laid out.
In a separate jar, dissolve granulated sugar and salt, pour boiling water over the products. Next pour in vinegar solution, add the resulting marinade to the jar with tomatoes.
Screw on the containers with sterilized lids, turn them upside down and place them on the floor until they cool completely. After this, send it to the cellar for 1-2 months.

Canned tomatoes without sterilization (cold cycle)

plum tomatoes - 2.5 kg.
crushed food salt - 75 gr.
garlic - 7 cloves
table vinegar solution (9%) - 120 ml.
filtered water - 2.3 l.
granulated sugar - 110 gr.
dried dill - 15 gr.
celery - 10 gr.
bay leaf - 5 pcs.
allspice black pepper - 15 peas
acetylsalicylic acid - 1 tablet
seasonings (optional)

Prepare the jars: wash them, add soda, pour boiling water over them, leave for 5 minutes. Next, remove the residue with water, boil in a large saucepan and dry.
Place dried dill, ground celery, peppercorns, garlic cut into 2 parts, bay leaf and other seasonings of your choice at the bottom. Start filling the jar with tomatoes, placing the fruits tightly on top of each other.
Start preparing the brine: mix the salt with granulated sugar and table vinegar, pour the mixture with purified cool water, wait 5 minutes. When the granules are completely dissolved, pour the resulting solution into the container with the tomatoes.
Mash acetylsalicylic acid between two spoons to form a powder. Pour it into the jar, do not stir. This move will prevent the formation of mold.
Seal the tomatoes with plastic (nylon) lids and place in a cool place for 2 weeks. After the time has passed, the product can be eaten.

Canned Cherry Tomatoes with Garlic

Cherry tomatoes - 2.4 kg.
bell pepper - 3 pcs.
fresh parsley - 0.5 bunch
fresh dill - 0.5 bunch
garlic - 1 head
pepper (peas) - 10 pcs.
bay leaf - 8 pcs.
table vinegar - 80 ml.
granulated beet sugar - 110 gr.
salt - 120 gr.

Sterilize jars and lids in advance. Place half a head of garlic on the bottom, after peeling it and chopping the cloves into 2 parts. Add chopped dill and parsley, peppercorns to this.
Take a toothpick and use it to make several holes in the stem of the tomatoes. Start placing the tomatoes in the jar, starting with large ones, gradually working your way up to small ones.
Cut the bell pepper into strips, alternate them with tomatoes, laying out the fruits in rows. Finally add the remaining garlic.
Make a brine from sugar, salt and vinegar, pouring the listed ingredients with filtered water. Pour the product into a saucepan with enamel walls and boil until the granules dissolve.
Pour the solution into a jar of cherry tomatoes and seal with tin lids. Turn the containers upside down, place a towel, and leave for 3-4 hours until completely cooled. After this, take the jars to dark room. After 4 weeks, the tomatoes can be served.

Canned green tomatoes

unripe tomatoes (green) - 1.3 kg.
cookery table salt(large) - 55 gr.
drinking water - 1.3 l.
cherry or currant leaves - 1 sprig
dill - 1 umbrella
garlic - 5 cloves
mustard powder- 15 gr.
horseradish - to taste

Start by preparing the brine: mix sugar and salt, add hot purified water, wait until the crystals dissolve. Next, add mustard powder and stir.
At this time, start sterilizing the jars: pour boiling water over them, wipe and dry. Place seasonings (horseradish, cherry leaves, dill umbrella).
Place the tomatoes in rows, alternating the fruits with cloves of garlic (previously cut into small pieces). Seal the containers with tin lids and take the jars to the cellar.

It is not difficult to pickle tomatoes for the winter if you have sufficient knowledge regarding preservation technology. Be sure to sterilize the jars, add seasonings at your discretion, and choose fruits of the same size and variety.