Pickled tomatoes for the winter in jars. Pickled tomatoes in liter jars for the winter How delicious to pickle small tomatoes

Pickled tomatoes for the winter in jars are a classic of winter preparations. A lot of recipes for preserving this vegetable have been accumulated, so modern culinary specialists can only choose the desired processing method. Tomatoes to taste are combined with many products, spices and spices, and the recipes presented will help you choose the best way to pickle tomatoes for the winter. If you also have unripe vegetables, then you can cook from them.

The classic recipe for marinating tomatoes is quite simple, all you need to do is just follow the steps of the recipe. As a result, you will get a tasty and fragrant snack that will be in place in both everyday and festive menus. The cooking process itself is quite fast by the standards of canning.

Required (for one three-liter jar):

• one and a half to two kg of medium tomatoes;
• 1 tsp. vinegar (essence);
• 15 cloves of garlic;
• three tables. l. sugar sand;
• one st. lies. rock salt;
• one and a half liters of pure water.

Instant Garlic Pickled Tomatoes:

1. Wash strong tomatoes of approximately the same size, pierce with a needle or a match the place where the stalk was.
2. Sterilize and dry the jar.
3. At the bottom of the container, pour peeled whole cloves of garlic, then carefully place all the tomatoes. They should be laid out in dense rows so that the voids between them are as small as possible. The jar must be filled to the top.
4. Boil water and gradually pour the tomatoes in a jar in a hot thin stream, cover with a lid and leave for five minutes.
5. Then pour the tomato water into the pan, put it back on the fire and dissolve the sugar with coarse salt in it, the mixture should boil.
6. After boiling for the 2nd time, pour the tomatoes in a glass container, add a teaspoon of 70% vinegar essence.
7. Immediately roll up with a metal sterilized lid, turn over and wrap tightly in a warm blanket, the jar should cool for two days.
8. Store the workpiece in a cool room.

Pickling tomatoes for the winter in liter jars

Pickled tomatoes with garlic and honey will be ready on the third day, but a closed harvest can stand all winter. Tomatoes canned in this way have a spicy, spicy flavor and a wonderful aroma. This recipe is designed for three jars of three liters.

Take:

• 2 kg. selected strong tomatoes;
• 60 grams table. vinegar;
• 2 garlic heads;
• 180 grams of any liquid honey;
• 60 grams of coarse salt;
• three branches of dill greens;
• 1-2 dried cloves;
• 3 small leaves of horseradish;
• 3 black leaves currants;
• 3-6 white peppercorns;
• three liters of drinking water.

How to pickle tomatoes for the winter in jars:

1. Wash the tomatoes, all the leaves and herbs, peel the garlic cloves.
2. Clean the jars with soda, rinse and sterilize, and do the same with tin lids.
3. Cut off the top of each tomato (where the stalk was) and fill the pulp with whole cloves of garlic. One is enough for a tomato.
4. In jars (at the bottom), evenly distribute dill and all leaves.
5. Then carefully lay the tomatoes to the edges of the container.
6. Pour the indicated amount of drinking water into the pan, put on the stove, on the maximum fire.
7. Add all bulk ingredients to the water, pour in vinegar and liquid honey, throw in white peppercorns and clove buds, wait for the liquid to boil. Don't forget to stir the marinade.
8. As soon as the contents of the pan boil, remove from heat and pour the hot marinade into jars. This must be done carefully and gradually.
9. Cover the containers with lids, the tomatoes should stand for 15-20 minutes.
10. Then drain the liquid from the jars back into the pan. With the help of a special drain cover (with holes), this process will be much easier.
11. Boil marinade water and again pour tomatoes in jars with boiling water, settling time is the same.
12. Drain the marinade again, bring to a boil and pour into jars of tomatoes for the last time.
13. Cork with lids, turn upside down, leave it for a day, wrapped in warm clothes.

Pickled tomatoes for the winter in liter jars

Tomatoes marinated with onion rings will delight you with an excellent and pleasant taste. Onions and tomatoes are perfectly combined in the preparation, absorbing each other's juices, which is why the output is a very tasty snack that you will definitely like. Onion rings are also eaten. The number of products is designed for five liter jars.

We take:

• 2-3 kg of tomatoes;
• one glass of vinegar (9%);
• 100-150 grams of onion rings;
• one bunch of dill and parsley;
• 5 peas of allspice and black peppers;
• one head of garlic;
• three st. l. oils (plant-go) per jar;
• 2-3 laurels;
• seven st. l. sugar sand;
• three st. l. food salt;
• 3 liters of filtered water.

Pickled tomatoes recipe for the winter in jars:

1. Tomatoes for this preparation can be taken both small and medium, the main thing is that the fruits are strong, without dents, defects and damage to the skin. Wash the tomatoes before marinating.
2. Peeled, cut the onion into rings 4-5 mm thick. The weight in the recipe is specifically for chopped onion, not one onion.
3. Sterilize the jars over a boiling kettle or in the oven (by the way, here they are at the same time dry after washing).
4. Chop the parsley and dill with a knife.
5. Disassemble the head of garlic into cloves, peel them, cut large cloves in half.
6. Put chopped parsley, dill and garlic cloves in equal parts on the bottom of the prepared containers.
7. Pour vegetable oil according to the recipe into each liter jar.
8. Put a layer of tomatoes on top of the onion ring, repeat until the jars are filled to the top.
9. Pour filtered water into a saucepan, add sugar and edible salt, add two types of peppers and parsley leaves. Boil the contents of the pot, do not forget to stir.
10. After the water boils, pour a glass of vinegar into it, turn off the fire.
11. For pouring into jars, the marinade should not be too hot, approximately 70-80°C.
12. When the liquid reaches the desired temperature, pour it over the tomatoes.
13. Next, jars with tomatoes should be subjected to a sterilization process for 15 minutes.
14. Screw the containers with lids, turn upside down and leave until the workpiece cools completely.

How to pickle tomatoes for the winter

Fans of spicy preparations, and, in general, spicy food, will highly appreciate tomatoes marinated with fresh hot red pepper. In the winter cold, such tomatoes are simply irreplaceable, because spicy gives a feeling of warmth. The use of such preservation, before the main meal, will help whet the appetite, which is very necessary for those who have it bad.

You need (for a 3-liter container):

• 2 kg of medium-sized strong tomatoes;
• 3 tablets (0.5 g each) of acetylsalicylic acid;
• 1 fresh red hot pepper;
• 100 grams of dill greens;
• three st. l. without a hill of rock salt;
• 9 cloves of garlic.

How to pickle tomatoes for the winter in jars:

1. The jar and lid must be sterilized. If you take three liter jars, then simply divide all the spices into three parts.
2. Wash the tomatoes, herbs and peppers in cold water, peel the garlic.
3. At the pod, cut off the top with the stalk, remove all the seeds, rinse the pepper inside with a stream of water. It is better to peel hot peppers with rubber gloves. Cut the processed pod into thin rings.
4. Finely chop the dill greens with a knife.
5. Cut garlic cloves into thin slices.
6. Roughly divide all the spices into three equal parts.
7. At the bottom of a 3-liter jar, put the first part of chopped dill, hot pepper rings, garlic cloves.
8. After that, tightly lay a layer of clean tomatoes, reaching a height of up to half the jar.
9. Add the second part of dill, pepper and garlic.
10. Lay another layer of tomatoes, reaching the base of the neck of the jar.
11. Top - the third and the rest of all the spices.
12. Pour in salt and put acetylsalicylic acid, it's just aspirin.
13. Boil clean water in a kettle or saucepan.
14. Pour the contents of a 3-liter jar with boiling water and immediately roll it up with a lid.
15. Wrap the container in something warm, after turning it over, it will cool completely within a day or two.
16. You can store the workpiece in normal room conditions.

Pickled tomatoes for the winter you will lick your fingers

Pickled in this way, tomato slices are very fragrant and, as practice shows, they are eaten among the first without a trace. The marinade with spices in this preparation is in direct contact with the open pulp of tomatoes and vice versa, so many people like these slices. Calculation for 7 liter jars.

Quantity of ingredients:

• 2.5 kg of tomatoes ("cream");
• 45 grams of acetic acid (9%);
• 1 bunch of parsley;
• 7 cloves of garlic;
• two or three bulbs;
• 20 pcs. peppercorns (black);
• 7 laurel. leaves;
• seven table. grows spoons. oils;
• three liters of bottled water;
• 3 table. l. coarse rock salt;
• seven st. l. granulated sugar.

The recipe for pickled tomatoes for the winter you will lick your fingers:

1. Wash the tomatoes, cut small fruits into two parts, and larger fruits into four. Cut out the green hard stem inside the pulp.
2. Bulbs traditionally cut into rings.
3. Put spices in prepared jars: one bay leaf, one branch of parsley, distribute peppercorns, one clove of garlic, onion rings and a spoonful of oil.
4. Arrange the tomato slices in a bowl, cut side down.
5. Pour bottled water into a saucepan, combine with sugar, salt and vinegar, boil. Pour hot marinade into jars.
6. Sterilize the workpiece for 20 minutes.
7. Seal with lids, turn over and cover. Within a day and a half, preservation should cool.

Pickled tomatoes are one of the most common and tastiest stand-alone snacks on the table, as well as a great addition to various dishes. Be sure to try to make at least a jar of such tomatoes, because they are not only tasty, but also healthy.

There are a huge number of recipes for preserving tomatoes. But I will share with you the recipes tested by me and time. And most importantly, all the recipes that I want to introduce you to today do not require sterilization!!!

In addition, all the proposed preservation recipes are quite simple and do not require any special skills. And more ... All these blanks can be stored in an apartment at room temperature! By the way, and, the recipes for which I have already shared with you, also do not require special conditions for storage.

First of all, I will share with you a recipe for pickled tomatoes, which my friend Anyuta loves very much and not only her)). The tomatoes in this appetizer are sweet and sour in taste, and the brine is drunk immediately, as soon as all the vegetables are laid out in a salad bowl. For flavor, I add a handful of red gooseberries to each jar. Instead, you can add blackcurrant. It's not essential.

I must say right away that I prefer to roll tomatoes in 1.5-liter jars. If you use other volumes for conservation, you can simply count to the one you need.

I must say right away that about 1.4-1.6 kg of fruits (depending on their size) fit in a 3-liter jar, 500-600 g in a liter jar.

• Tomatoes - 750-800 g
• Garlic - 4-5 cloves
• Red gooseberries - 1 handful
• Cherry and currant leaves - 1-2 pcs.
• Spices - 1 tsp
• Salt - 1 tbsp. l. (no big bump)
• Sugar - 3-4 tbsp. l. (no big bump)

For pickling, you can use fruits of any degree of maturity, round shape or honeycomb cream, pickles and others. The color can also be any.

Small tomatoes can be put in jars whole, and large ones can be halves. Many housewives recommend taking fruits of one variety, but I do not adhere to this. The main thing is that they are approximately the same size.

First of all, we will prepare the jars and lids. Wash them thoroughly with baking soda and rinse with boiling water. If you have time and desire, then you can sterilize instead of rinsing with boiling water. I used a slow cooker to sterilize jars, putting a special device on top of an open bowl filled with water (you can buy it at any hardware store).

While the jars are being sterilized, we'll take care of the vegetables. We select the fruits without damage, sort them (so that each jar gets approximately the same size), remove the stalks, wash thoroughly.

And now it is necessary to chop the fruit at the stalk with a toothpick. The puncture must be made quite deep so that the skin of the tomatoes does not burst during heat treatment, and the vegetables themselves warm up faster. Then we put them in prepared jars.

Next, sort and wash the greens and dry it with a paper towel. Wash the garlic and peel it, gooseberries are also sorted out and washed well. Now we put the required amount of herbs, garlic and spices in each jar. If you buy ready-made kits for pickling vegetables, then make sure that they do not contain salt. Garlic cloves can be laid out whole, or can be cut in half.

Carefully pour boiling water from the kettle into each jar and cover with lids. At this point, jars of vegetables should stand on a dry cutting board or towel so that they do not burst from the temperature difference.

Now we leave our jars of vegetables alone for 15-20 minutes. Before the end of the exposure time, put the lids in a separate pan to sterilize.

After the required time has passed, we put an enameled pan on the stove and pour water into it from the jar that we poured first. Pour salt, sugar into the water and bring to a boil. Once again, note that I indicated the volumes of salt and sugar per each jar separately, and not per liter of water.

While the brine in the pan is boiling, we pour 1/2 teaspoon of acetic acid into a jar of tomatoes. Then we fill the jar with the finished brine to the brim, seal it hermetically, turn it upside down and put the lid on a towel. Wrap with a blanket until cool. Then we repeat this procedure with each subsequent jar.

Tomatoes marinated for the winter in hot jars with vinegar

We will pickle tomatoes in a hot way. As an additional ingredient, add mustard powder to the jars. This method of preserving tomatoes is very simple. We put the fruits in a jar along with spices, and then pour boiling water for the first time, and pour hot brine for the second time and immediately roll them up with tin or screw lids.

Ingredients for a 1.5 liter jar:

• Tomatoes - 750-800 g
• Garlic - 3-4 cloves
• Mustard powder - 1 tsp. (with bump)
• Horseradish leaves - 1 pc.
• Dill sprigs with an umbrella - 1 pc.
• Spices - 1 tsp
• Salt - 1 tbsp. l. on a jar (without a large mound)
• Sugar - 3 tbsp. l. (no big bump)
• Acetic acid 70% - 1/2 tsp.

For this and the next recipe, we prepare vegetables and herbs in the same way as in the first recipe. We also prepare jars and lids.

We put greens, garlic and fruits tightly in jars, not forgetting to chop each tomato with a toothpick at the stalk. Add pickling spices.

Gently pour boiling water into each jar, cover with lids and leave alone for 15-20 minutes.

Then we drain the water from the jar into a saucepan, add salt, sugar and bring to a boil. While the brine is boiling in a jar of vegetables, pour dry mustard powder and add acetic acid.

Then we fill the jar with the finished brine to the brim, seal it hermetically, turn it upside down and put the lid on a towel. Wrap with a blanket until cool.

That's all. It turns out very simply and quickly. I want to draw attention to the fact that due to dry mustard, the brine will be cloudy. Don't be afraid))

Video on how to preserve tomatoes with grapes for the winter (in 3 liter jars)

I saw an interesting recipe for pickling tomatoes for the winter with grapes on the video channel of Claudia Root Cooking.

Tomatoes canned according to this recipe are quite spicy, but very tasty.

Recipe for pickled Cherry with bell pepper and honey (delicious sweet)

Another interesting recipe that I want to share with you is cherry tomatoes marinated with bell pepper and honey. Despite the fact that we will not use spices in this recipe, the appetizer turns out to be very fragrant.

Ingredients:

• Tomatoes
• Bulgarian pepper
• Garlic - 1-2 cloves per jar
• Nutmeg

Marinade for 1 liter of water:

• Honey - 6 tbsp. l.
• Apple cider vinegar - 100 ml

I draw your attention to the fact that about 1.5-1.6 liters of marinade can fit into a 3-liter jar, 450-500 ml into a liter jar.

We take vegetables in any quantity. I usually take 2 large peppers for 1 kg of tomatoes (it is best to choose large fleshy fruits). We prepare jars and lids in the same way as in the first recipe.

First of all, wash the vegetables. Then we clean the bell peppers from seeds and partitions and cut each into large pieces.

Do not forget to prick each tomato with a toothpick at the stalk. It certainly takes some time, but it's worth it. Now put all the vegetables in jars, pour boiling water, cover with lids and leave for 15 minutes.

In the meantime, we begin to prepare the marinade, for which we pour salt into the water and bring to a boil. While the water with salt is boiling, we drain the water from the jars of vegetables, add nutmeg to each pinch and cover them again with lids.

At the last moment, add honey, apple cider vinegar to the boiling brine and immediately pour into jars (fill the jars to the brim). We seal everything tightly, turn it upside down and put the lid on a towel. Wrap with a blanket until cool.

This time I used jars with a volume of 0.7 l, so before pouring the marinade into the jars with vegetables, I poured them with boiling water twice, keeping each time for 10 minutes.

Important! If you use jars with a volume of less than 1 liter for preservation, then you need to fill them with boiling water at least 2 times, since the water in such jars cools very quickly.

From one kilogram of tomatoes I got 3 jars. Tomatoes harvested in this way are sweet, tasty and store very well.

How to Pickle Delicious Tomatoes with Citric Acid and Celery

Well, for those who do not like to use vinegar for preservation, I suggest making a winter preparation with citric acid or, as it is popularly called, with lemon. For flavor, we will add celery sprigs to the jars.

Ingredients (based on a 3-liter jar):

• Tomatoes - 1.5-1.6 kg
• Garlic - 5-7 cloves
• Celery stalks - 2-3 pcs.
• Salt - 2 tbsp. l. on a jar (without a slide)
• Sugar - 5 tbsp. l. (without slide)
• Citric acid - 1 tsp.
• Black peppercorns - 5 pcs.
• Carnation bud - 1 pc.
• Cinnamon stick - 1 pc.

Tomato fruits, jars and lids are prepared in the same way as in the first recipe. My celery stalks and cut as you like (finely or large pieces, it doesn't matter).

In a 3-liter jar we lay the tomatoes and the required amount of celery and spices. The cinnamon stick can be put whole, or broken into several pieces. Pour boiling water over everything, cover with a lid and leave for 20-30 minutes until the jar feels warm to the touch.

Then we drain the water, pour salt, sugar and citric acid into the jar. Refill with boiling water and seal tightly. After that, we lay the jars on their side and roll them a little on the table so that the salt and sugar in the jars dissolve a little.

Now our jars can be put under the covers with the lids down until they cool completely.

Tomatoes are sweet and not spicy at all, the acid is not even felt. Celery gives tomatoes a spicy flavor.

Pickled tomatoes with carrot tops for the winter in liter jars (video recipe)

I found a very interesting recipe for marinating tomatoes on the First Zagorodny video channel. The author of the video suggests using carrot tops as an additional ingredient, which gives the pickled appetizer an unusual taste.

For 1 liter of marinade:

• Salt - 1 tbsp. l.
• Sugar - 4 tbsp. l.
• Citric acid - 1 tsp
• Carrot tops - 1 bunch
• Garlic - 4 cloves
• Carnation bud - 1 pc.
• Peppercorns - 4-5 pcs.
• Bay leaf - 1 pc.
• Dill umbrella - 1-2 pcs.
• Hot pepper (optional)

Marinated tomatoes with onions and apple cider vinegar in liter jars

And in conclusion, we will prepare tomatoes marinated with onions and apple cider vinegar. For the convenience of calculating the ingredients, I give you a recipe for 1 liter jars, but I myself will roll them up in 0.7 liter jars.

Ingredients:

• Tomatoes - 1 kg
• Onion - 2 pcs. (small)
• Garlic - 1-2 cloves per jar
• Apple cider vinegar - 3 tbsp. l. on a jar
• Spices for pickling - 1 tsp. on a jar
• Bay leaf - 1 pc. on a jar

Marinade for 1 liter of water:

• Salt - 1 tbsp. l. (no big slide)
• Sugar - 3 tbsp. l.

For this recipe, we take tomatoes as small as possible, wash and pierce with a toothpick near the stalk.

My onion, peel and cut into rings. For each liter jar, we take one medium-sized onion. We clean the garlic from the husk and cut each slice into 2-3 parts.

Put 1 bay leaf, 1-2 cloves of garlic in each jar and then fill it with tomatoes, shifting each layer with onions. Then fill the jars with boiling water, cover with lids and leave for 15-20 minutes.

In the meantime, prepare the marinade, for which we pour salt, sugar into the water and bring to a boil. While the water with salt is boiling, we drain the water from the jars of vegetables, add to each teaspoon of pickling spices and 3 tbsp. l. apple cider vinegar and put the lid back on.

As soon as the marinade boils, we pour it into jars (fill it to the brim). We seal everything tightly, turn it upside down and put the lid on a towel. Wrap with a blanket until cool.

On this I say goodbye to you, until we meet again.

Small pickled tomatoes are a very beautiful preparation for the winter. Another advantage is that small jars can be used to preserve small tomatoes. Salads and sandwiches are decorated with small tomatoes. Bulgarian pepper and mustard seeds will add flavor to our winter harvest, with a detailed step-by-step recipe, you can easily prepare this preservation.

TIME: 60 min.

Easy

Servings: 6

Ingredients

• small tomatoes - 900 g;
• garlic - 2 cloves;
• bay leaf - 3 pcs.;
• sweet pepper - 1/2 pc.;
• sugar - 2 tbsp. l. (without a slide);
• peppercorns - 9 pcs.;
• salt - 1 tbsp. l. (without slide);
• vinegar 9% - 3 tsp;
• mustard seeds - 1.5 tsp;
• parsley - to taste.

Servings: 3 pint jars.

Cooking

Canning jars should be washed with baking soda. After rinsing the jars with clean water, they must be sterilized. I sterilize over steam, and boil the lids with which I will seal the preservation for several minutes in water.


On each tomato, several punctures should be made with a wooden skewer in the hardest place, near the stem.


At the bottom of the jar I put peeled and chopped garlic. One large clove of garlic is enough for three half-liter jars.


I wash the sweet bell pepper, cut it in half, cut it out and discard the seeds.


I put prepared small tomatoes up to half the jar. I put sliced ​​\u200b\u200bpieces of sweet pepper, parsley sprigs, bay leaf on the tomatoes.

Pickled tomatoes do not need advertising. Every housewife involved in harvesting for the future has her favorite recipe for such tomatoes. They can be made spicy, sour, sweet. It all depends on the spices and herbs that were added to the jar during canning.

Pickled tomatoes are good not only as an independent snack, but also as an addition to many dishes. They are put in lagman, pizza, in soup frying, pickle and hodgepodge are cooked from canned green tomatoes.

Pickled tomatoes keep better than cucumbers. Because of their natural acidity and the addition of vinegar to the marinade, they have little to no bombing. But still, this type of workpiece requires careful fulfillment of all requirements.

Pickled tomatoes: the subtleties of cooking

• Tomatoes of any degree of maturity are suitable for canning: red, pink, brown and even green. They must be strong, without damage and dents. It is advisable to use fleshy varieties of tomatoes with a dense skin, then the fruits will not burst during heat treatment, and will not become sour during storage.
• Due to the large amount of juice, tomatoes are not soaked before canning, but only washed thoroughly in cold water. Then the stalks are removed, and the fruits in that place are pricked with a toothpick. This is done so that the skin of the tomatoes does not burst when pouring them with boiling water.
• For pickling tomatoes, a classic bouquet of spices is used: dill, parsley, celery, basil, as well as bay leaves, garlic, pepper, horseradish. To improve the taste, bell peppers, cucumbers, and onions are placed along with tomatoes. Bulgarian pepper is washed, cut in half, the seed chambers are removed along with the seeds. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onions are peeled, washed, sometimes blanched for 2 minutes. The greens are sorted out, yellowed and rotted branches are removed, and they are thoroughly washed in several waters.
• The safety of pickled tomatoes largely depends on the cleanliness of the container. Banks must be washed with soda, then rinsed and sterilized. Large jars are treated with steam by placing them on a kettle with an open lid, in which water boils. Liter jars can be ignited in the oven or filled with water and placed in the microwave. As soon as the water boils, it is poured out, and the jar is turned over on a towel and the liquid is allowed to drain. The lids are washed and boiled in a pot of water for 3-5 minutes.
• Many housewives are interested in the question of how many tomatoes fit in a liter, two-liter or three-liter jar. If you stack the tomatoes tightly, then they will need about half the volume of the jar. That is, 0.5-0.6 kg of tomatoes can be placed in a liter jar, 1.1-1.2 kg in a two-liter jar, 2-2.1 kg in a three-liter jar. But it also depends on the size of the tomatoes, and on their shape.
• To calculate the amount of marinade filling, you need to put prepared tomatoes in sterile jars along with spices and spices. One jar will require marinade in half the volume of the container capacity. A little water (200 ml per 1 liter jar) is added in case of spillage during pouring tomatoes, as the jars are filled with marinade in such a way that it spills a little over the edge.
• To measure the amount of water for the marinade more accurately, the tomatoes with spices are placed in jars, poured with cold water. Then close the jar with a nylon lid with holes and pour water into a measuring container. This is what all banks do. Then they add a little water in reserve and put sugar and salt into this water. Leftover marinade can be used next time. It is cooled, poured into a jar and stored in the refrigerator for no more than 2-3 days.
• Tomatoes are poured with marinade to the very edge of the jars, so that there is as little room as possible for air inside. The fact is that acetic acid, although it is a preservative product and inhibits the activity of many microorganisms, is easily destroyed by molds that multiply in the presence of air.
• Vinegar is recommended to be added to the jar just before corking. It is advisable to use vinegar essence, because such canned food is of better quality and is better stored.
• Pickled tomatoes can be preserved both with and without sterilization, using double or triple filling. In the latter case, sanitation rules must be followed more carefully.

Marinated tomatoes in liter jars

Ingredients (for 10 liter jars):

• tomatoes - 5.5-6 kg;
• horseradish - 4 g;
• green dill - 10 g;
• dill seeds - a pinch;
• parsley, celery - 5 g each;
• capsicum red - 1.5 g;
• bay leaf - 0.5 pcs.;
• garlic - 2-3 cloves;
• tarragon - 1.5 g;
• marinade filling - 4.5-5 l.

For the marinade (for 1 liter of water):

• salt - 50 g;
• sugar - 40 g;
• vinegar essence 70% - 20 ml.

Cooking method

• Sort out the tomatoes. Leave the same size and the same degree of maturity. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them around the stalk. You can not prick hard tomatoes: they will not burst.
• Wash your greens. Let the water drain.
• Prepare sterile liter jars and lids.
• Put the tomatoes in jars, shifting with spices. Try to keep as little empty space as possible in the container. Fill in the gaps with greenery.
• Prepare the marinade. To do this, pour water into the pan according to the norm. Put salt and sugar. Boil for 5-10 minutes. If the marinade is cloudy, strain it hot through a linen cloth. Bring to a boil again.
• Fill them with tomatoes in jars.
• Before adding the essence, decide which tomatoes you want to end up with: slightly acidic, sour, or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes sharp, you need to pour up to 20 ml of acid into the jar.
• Cover the jars with lids. Set them in a wide saucepan, on the bottom of which lay a soft cloth. Pour hot water up to the shoulders of the jars. Put on fire. Pasteurize for 25 minutes at 85°. The water must not boil.
• Remove the jars from the water and seal them immediately. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap up with a blanket. In this form, leave for a day until completely cooled.

Canned Pickled Tomatoes: Recipe One

Ingredients (per 1 liter jar):

• tomatoes - 500-600 g;
• table vinegar 5 percent - 3-4 tbsp. l.;
• onions - 1 small onion;
• garlic - 1 clove;
• black pepper - 3 peas;
• carnation -2 buds;
• bay leaf - 1 pc.;
• dill, basil, tarragon, celery - 15-20 g.

For the marinade (for 1 liter of water):

• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.

Cooking method

• Select tomatoes of the same size and degree of maturity. Wash in cold water, immediately removing the stalk.
• Prepare sterile jars with lids.
• Pour vinegar into each jar, put all the spices. Then put in the tomatoes. Greens can be distributed between the fruits.
• To pour, pour water into the pan, put salt and sugar. Boil for a few minutes. Pour hot marinade over tomatoes. Cover jars with lids.
• Place in a pot of hot water. Sterilize in boiling water for 8 minutes. To prevent water from entering the jars, it should only reach their hangers.
• Remove jars from water and seal immediately.
• Turn them upside down, cover with a blanket. Leave until completely cool.

Pickled tomatoes, canned without sterilization

Ingredients (for a two-liter jar):

• tomatoes - 1.1-1.3 kg;
• garlic - 5 cloves;
• medium-sized onion - 1 pc.;
• black peppercorns - 6 pcs.;
• bay leaf - 2 pcs.;
• dill - 2 umbrellas;
• celery - 1 sprig;
• horseradish - 1/4 sheet.

For marinade:

• water - 1 l;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar essence 70 percent - 1 tsp.

Cooking method

• Select the same size tomatoes. Wash them by cutting off the stems.
• Pack tightly into sterile jars. Between them, place spices and spices.
• Fill the contents of the jars with boiling water. Wait 20 minutes. Put a nylon lid on the jar with holes through which pour this water.
• Prepare the marinade separately. Pour a liter of water into the pan (for one jar) plus another 100 ml in reserve. Put salt and sugar. Boil for 5-10 minutes. Pour heated tomatoes with boiling marinade. Add essence.
• Close the jars tightly with lids. Turn them upside down, wrap them in a blanket. Leave until completely cool.

Sweet pickled tomatoes

• tomatoes - 2-2.2 kg;
• Bulgarian pepper - 1 pc.

• water - 1.5-1.6 l;
• salt - 60 g;
• sugar - 150 g;
• vinegar 9 percent - 2 tbsp. l.

Cooking method

• Select ripe tomatoes. Wash them, remove the stalks.
• Wash the bell pepper, cut in half, clean out the seeds. Cut lengthwise into slices.
• Prepare sterile three-liter jars. Fill them tightly with tomatoes. Divide pepper between them.
• Pour boiling water over the tomatoes, cover with lids, wait 20 minutes.
• Close the jar with a nylon lid with holes (or specially purchased at the store). Drain the water through them into a saucepan. Put salt and sugar according to the norm. Add vinegar. No other spices are needed for this recipe.
• Bring the marinade to a boil and pour over the tomatoes.
• Close with sterile lids and seal tightly.
• Turn upside down, wrap with a blanket, leave to cool completely.

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

• tomatoes - 2 kg;
• hard, ripe apples - 1-2 pcs.;
• sweet bell pepper - 1 pc.;
• parsley - 1 sprig.

For marinade:

• salt - 1 tbsp. l.;
• sugar - 5 tbsp. l.;
• vinegar essence - 1 tsp.

Cooking method

• Select medium-sized oblong-shaped tomatoes. Wash in cold water, remove the stems.
• Wash the apples. Cut in half, remove seed chambers. Cut into wide slices. So that the apples do not darken in the air, dip them in slightly acidified water.
• Wash the pepper, cut in half, remove the seeds. Rinse parsley under running water.
• Prepare sterile jars. Wash the lids with soda, boil for 5 minutes in water.
• Put tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
• Pour the tomatoes with boiling water and soak for 5-10 minutes.
• Drain the water into the pan using a lid with holes. Add salt, sugar, essence. Boil the marinade for 5 minutes, and then pour over the tomatoes.
• Seal immediately with sterile caps. Turn the jars upside down, cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

• green tomatoes - 2-2.2 kg;
• garlic - 1 head;
• carrots - 0.5 pcs.;
• Bulgarian pepper - 1 pc.;
• parsley - 1 sprig;
• black peppercorns - 10 pcs.

For marinade:

• water - 1.5 l;
• salt - 1.5 tbsp. l.;
• sugar - 0.5 tbsp.;
• vinegar 6 percent - 4 tbsp. l.

Cooking method

• Select green tomatoes of the same size. Do not pickle very small ones, because they can be bitter. It is best to preserve light green tomatoes that are about to turn pink. Wash them in cold water while removing the sepals.
• Divide the garlic into cloves, peel. Wash under running water. Cut into slices.
• Peel the carrots, wash, cut into slices.
• Wash bell pepper, cut in half, remove seeds. Cut into wide strips.
• Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
• Prepare sterile three-liter jars. Lay carrot slices, peppercorns on the bottom. Fill the jar with tomatoes. Put strips of pepper and parsley greens in the voids.
• Pour boiling water over the tomatoes, cover with lids and soak for 25-30 minutes.
• Prepare the marinade. Pour water into a saucepan according to the norm, put salt and sugar. Stir, put on fire and boil for 5-10 minutes. Add vinegar.
• Pour water from cans of tomatoes through the lid with holes, and instead pour boiling marinade.
• Close the jars with sterile lids and seal immediately. Turn upside down, wrap with a blanket, cool.

Pickled tomatoes for the winter: a recipe with a photo

List of ingredients for 1 liter jar:

• 500-600 g of tomatoes.

For 1 liter of marinade:

• 50 g of salt;
• 25 g sugar;
• 3 tbsp vinegar 9%;
• a couple of cloves of garlic;
• 5-6 peas of allspice and black pepper;
• Bay leaf.

Cooking:

1. Sort through the tomatoes, select dense, strong fruits, they should not be overripe, but only ripe or slightly unripe. Wash thoroughly with running water, remove the ponytails.

2. Wash the jars thoroughly and sterilize by placing them over a pot of boiling water. Dip the lids in boiling water for a few seconds. Put bay leaves (2-3 pieces each), a pair of cloves of garlic, black and allspice peas (5-6 pieces per 1 liter jar) in jars.

3. Fill the jars with tomatoes to the very top, tamp them tightly so that later there is not too much emptiness in the jars.

4. Pour boiling water over vegetables in jars, cover with lids and leave for 10-15 minutes.

5. Carefully drain the water from the jars into a saucepan, add salt, sugar, put on the stove and bring to a boil. After boiling, add vinegar and turn off the gas.

6. Fill the tomatoes in jars with boiling brine and roll up with sterile lids. Turn the tomatoes pickled for the winter upside down and wrap them in a blanket until they cool completely.

Store tomatoes in a cool, dark place.

Note to the owner

When pickling tomatoes, you can use other spices. For example, when adding coriander, tomatoes are unusually tasty and fragrant. But since coriander has a very strong specific smell, for the first time it is advisable to make 1-2 jars - for testing.

You can experiment with the amount of salt and sugar. If you put 50 g of salt and sugar in 1 liter of water, then the brine is moderately salty, with a slight aftertaste of sweetness. Also, do not be zealous with vinegar. Its excess adversely affects the quality of tomatoes.

How to pickle tomatoes? First of all, you need to carefully select vegetables worthy of preservation. These should be strong tomatoes of approximately the same size - for a more uniform and successful preservation.

How to pickle tomatoes - whole or chopped - is up to the hostess, looking at the size of the vegetables. Large, of course, it is better to cut.

To avoid unpleasant consequences in the form of an "explosion" of cans, such common methods as pasteurization and sterilization are used. Also use multiple fills.

A variety of spices are suitable for tomatoes - bitter red pepper, dill and parsley, cherry and currant leaves, as well as tarragon, bay leaf and black peppercorns.

Recipe for pickled tomatoes for the winter

The recipe for pickled tomatoes for the winter is up to you. There are recipes for harvesting spicy and spicy tomatoes, monozakat tomatoes and in the composition. There are very simple recipes for pickled tomatoes, and there are those with a “twist” that require a little more effort and attention.

The easiest recipe for pickled tomatoes like this for the winter. Tomatoes are washed and pricked near the stalk (for example, with a toothpick so that the fruits crack from boiled water). The jars are sterilized, the necessary spices, herbs are laid out on the bottom, tomatoes are placed on top and poured with boiling water. Banks are covered with lids and left for a third of an hour. Drain the water, add sugar and salt, bring to a boil. A tablespoon of essence is added to each jar, boiling marinade is poured in and rolled up. Then they act traditionally - turning over the cans, wrapping and cold cooling.

Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various dishes and side dishes as a snack.