How to pickle tomatoes in 3 liter jars. Sweet tomatoes with carrot tops

Original recipe using honey will not only provide cold winter delicious tomatoes, but will also make the dish healthy, with an unusual spicy taste. Tomatoes marinated for the winter in 3- liter jars It’s quite easy to prepare, the recipe doesn’t require any special skill. But they come out with a very pleasant, sweet and sour taste.

Tomatoes marinated for the winter with honey in 3-liter jars

Preparing tomatoes for the winter is a real pleasure; most of all I like pickled tomatoes for the winter with honey, rolled up in 3-liter jars.

Ingredients for a 3 liter jar:

Small tomatoes 1.5-2 kg;
Garlic – 1 head;
Dill umbrellas – 3 pcs.;
Horseradish leaves – 1.5 pcs.;
Black currant leaves – 6 pcs.;
White peppercorns – 9 pcs.;
Water – 2.5 l.;
Honey – 6 tbsp;
Salt – 3 tbsp.

Tomatoes need to be dense so that after cutting off the top they do not spread. Then a cut is made in the center of each vegetable, which must be stuffed with chopped garlic cloves. Place herbs in sterilized jars: horseradish, dill, currant leaves. Place tomatoes on top. For the marinade, add pepper, cloves, honey and salt to the water. Bring it to a boil, then pour over the tomatoes while still hot. Cover the jars with boiled lids and leave for 5 minutes. Then pour the brine back into the pan and boil. Do this three times. Only after this, roll up the jars and, turning them upside down, leave to cool.

Tomatoes marinated with citric acid per 3-liter jar

For variety, prepare pickled tomatoes with citric acid; the recipe is for a 3-liter jar. The highlight of the recipe is the marinade with citric acid, which gives the tomatoes an unusual sour taste.

Ingredients for a 3 liter jar:

tomatoes - 2–2.5 kg;
onions - 2–3 pcs.;
black pepper - 7 peas;
bay leaf– 2 pcs.;
water - 1 l;
citric acid - 1 tsp;
sugar - 4 tbsp. l;
salt - 1 tbsp. l.

Wash the tomatoes thoroughly, under running water a couple of times and pierce them with a toothpick in several places so that the tomatoes do not crack and marinate better. Place onion cut into half rings on the bottom of the jar. Top the tomatoes, as close to each other as possible, and pour boiling water to the very top of the jar.

Cover the jars with lids and wrap them in a blanket for 20 minutes. Then drain the water, measuring its amount for the future marinade. For the marinade, pour boiling water over sugar, salt, pepper and bay leaf in a saucepan and boil for 5-7 minutes, add citric acid and bring to a boil. Pour the finished marinade into jars and cover with sterilized lids. Place the jars upside down and cover with a blanket. After 1.5 days, send for storage.

Tomatoes with aspirin

This recipe is very old, my grandmother used to cook it. Always pickled tomatoes for the winter with aspirin turn out very tasty, and, importantly, do not explode. The use of aspirin guarantees long-term storage, will protect the brine from cloudiness and spoilage. For this recipe you need:

Tomatoes – 2 kg;
Pepper hot chili– 1 piece;
Sweet pepper – ½ piece;
Garlic – 1 head
Salt – 2 tbsp;
Sugar – 2 tbsp;
Vinegar – 2 tbsp;
Aspirin – 3 tablets;
A bunch of greenery.

Select tomatoes that are firm and not very large, rinse, and prick at the stem with a toothpick. Peppers, hot and bell peppers, remove seeds, prepare, wash and dry the greens. Place your favorite herbs at the bottom of a dry jar - parsley or dill, a bay leaf there, compact the tomatoes tightly, sometimes adding garlic and strips of sweet pepper. Place chili pepper on top. Pour boiling water over everything and cover with sterilized lids and leave for 20 minutes. For the marinade, pour salt, sugar (cloves, if you like) with water drained from the jar, bring to a boil and add vinegar. Place the aspirin in a jar and fill it with hot brine. Roll up the jar with a key, check for leaks and leave to cool.

Do you love pickled tomatoes, but still don’t know which recipe is the best? Here you can finally make your choice. The recipes provided below have been tested several times and, if you follow all the tips, the preservation will be perfectly preserved, will not explode or become cloudy.

Marinated tomatoes without sterilization

If sterilization scares you or there is no way to do it, then this recipe is ideal for you. Tomatoes prepared this way are aromatic, spicy, and quite a bit spicy.

Ingredients for the twist:

tomatoes - about a kilogram;
bay leaves – 3 pcs.;
dill (preferably umbrellas) - 4 pcs.;
black and allspice peas – 5-8 pcs.;
garlic cloves – 2-4 pcs.

Brine ingredients:

sugar – 1-2 tbsp. l.;
salt – 1-2 tbsp. l.;
water – approximately 1.5-2 liters;
vinegar 9% – 1-1.5 tbsp. l.

Cooking time – 35-40 minutes.

Preparation:

Prepare your food. Tomatoes must be washed and left for about 30-50 minutes in a separate bowl filled with water. room temperature. The dill umbrellas also need to be washed and placed in water for 20-25 minutes.
Since we make pickled tomatoes without sterilization, it is necessary to clean the jars with special care. To do this, use a hard sponge and soda. Next, scald the jar with boiling water and place it on a special lid over steam for a while.
Place a small bowl of water on the fire and put it in tin lids for seaming.
Place peppercorns, dill umbrellas, bay leaves, and garlic cloves on the bottom of the container.
Next, fill the container. Lay out according to a certain technology - place large tomatoes on the bottom and small ones on top. It is advisable to lay them more tightly, but do not put too much pressure on them - this may cause them to burst.
Pour boiling water over the tomatoes, then cover with a lid and leave to steam for 7-10 minutes.

If your tomatoes burst when pouring boiling water, it may be due to thin skins - try sorting them out in advance, choosing thicker ones. Excellent for preservation suitable variety"cream".

Drain the water from the jars into a separate pan. For convenience, purchase a special lid with holes or, alternatively, make it yourself.
Add sugar, salt and vinegar to the drained jar water. Place it on strong fire. Stir until they are completely dissolved.
Pour the prepared marinade into the tomatoes and seal tightly metal lids using a special device.
Finally, place the jars on the lid and cover tightly with a blanket. So, they need to be left alone for 5-7 hours or until they are completely cooled.

Preservation must be kept in a dry, cool area.

Pickled tomatoes in liter jars

Undoubtedly, the most reliable and familiar recipe for many peoples remains the classic method.

Ingredients for the twist:

tomatoes (thick ones are best) – 1-3 kg;
onion - 1 pc.;
parsley – 1 bunch;
garlic – 2 cloves;
allspice and black pepper – 7-9 peas each;
bay leaf – 1-3 pcs.

Ingredients for marinade:

sugar – 3 tbsp. l.;
salt – 1 tbsp. l.;
water – 1 l;
vinegar 9% - 50-80 ml;
bay leaf – 2 pcs.;
black peppercorns - 2-3 peas.

Cooking time – 1 hour.

Preparation:

First of all, sterilize the containers for preservation. Since the jars are small in size, this can be done using the oven. Place in an unheated oven and turn on 200 degrees. After 20-25 minutes they can be removed. The lids can simply be boiled in water.
Next, cut the onion into rings and throw it into a container, add a sprig of parsley, a bay leaf and a couple of peppercorns and a clove of garlic.
Sort through the tomatoes. Ideally, you should leave the ripest ones, without any defects and not with thin skin. After this, place them tightly in the jar. You can add onions again on top. Douse hot water and leave to warm up.

To prevent the jar from bursting when you first pour in boiling water, pour boiling water into the center of the tomatoes.

Pour water into a separate bowl. You can calculate how much water is required in a 2:1 ratio. Let's say you have 6 filled jars, then you need 3 liters of marinade. Now add sugar, vinegar, salt, bay leaf, a couple of peppercorns to the water and bring to a boil. Drain the water from the jars and replace it with brine.
After this, sterilize: fill a deep saucepan with water and leave to boil. Place the jars in it. It is important that the marinade and boiling water are at the same temperature. After bubbles appear, wait 3-4 minutes and remove the jars.
Now you can do the seaming. Finally, place bottom up and cover with a thin blanket until cool.

Pickled cherry tomatoes

You can use absolutely any variety of cherry in this recipe. Sometimes you may encounter a situation where it is quite problematic to find such tomatoes; in this case, you can use completely ordinary ones, only small in size. The preservation turns out aromatic, has special taste, rich consistency and can decorate any table.

Ingredients for the twist:

tomatoes – 300-400 g;
bay leaf – 4 pcs.;
dill umbrellas - 2 pcs.;
black peppercorns – 3 pcs.;
garlic – 2 cloves.

Ingredients for marinade:

sugar – 2 tbsp. l.;
salt – 1.5 tbsp. l.;
water – 800 ml;
9% vinegar – 4 tsp;
bay leaf – 3 pcs.

Cooking time – 35 minutes.

Preparation:

First, put water on the stove to boil the lids. It is imperative to sterilize the jars. Then place bay leaf, pepper, garlic clove, and dill on the bottom of the container.
Place clean, pre-washed tomatoes into a container. It is advisable to stack them closer to each other. If you wish, you can put some more greenery in the place that remains.
Pour boiling water into the tomatoes and do not touch for 5-12 minutes, covering with a lid.

To prevent tomatoes from bursting when pouring boiling water over them, you can pierce them with a toothpick near the stalk a couple of times.

Drain the water from the jars into another container. Add salt, sugar, bay leaf into it and bring to a boil. Add vinegar.
Pour the resulting brine back into the container up to the neck. The main thing is not to pour boiling water, because of this the glass may not withstand it and crack.
Now you can roll up the jars and place them upside down. If all steps are followed correctly, there should be no leaks. Throw on a warm cloth and leave until completely cool. Store in a non-humid place with low temperature.

Marinated tomatoes with citric acid

Not everyone likes vegetables that taste like vinegar. For some, it is contraindicated due to health problems. You shouldn’t give up pickled tomatoes because of this problem. After all, you can prepare preservation with the addition of citric acid. It will turn out not clogged with vinegar, with sweet and sour taste and, of course, very fragrant.

Ingredients for the twist:

dense tomatoes – 300-400 g;
bay leaf – 4 pcs.;
dill umbrellas - 5 pcs.;
black peppercorns – 4 pcs.;
garlic – 3-6 cloves;
horseradish leaf – 1 pc.;
black currant leaf – 2-4 pcs.

Ingredients for marinade:

sugar – 3 tbsp. l.;
salt – 1.5 tbsp. l.;
water – 1 l;
citric acid – 1 tsp.

Cooking time – 55 minutes.

Preparation:

Prepare all the listed products for further processing.
Next, place the containers and lids to sterilize. Now place all the herbs, garlic and black peppercorns at the bottom of the jars.
We advise you to sort out the tomatoes. The most ripe, dense and without defects will be best choice for conservation. Next, compact the jars.

Sometimes it happens that the jars are already full, and a few tomatoes are left lying around, in this case, shake the container and a little more space will appear.

Now pour boiling water into them, wrap them in a warm towel and leave to evaporate for about 10-20 minutes.
To prepare the brine, combine sugar, salt, citric acid and fill the resulting mixture with water. Leave on the fire for literally 2-5 minutes until it boils.
The water in the jars will no longer be needed - drain it. After this, pour the boiled marinade, but it is important to do this before the jars have time to cool.
Do the rolling immediately. Turn them over and wrap them in a warm blanket for about a day. Keep away from sunlight.

As you can see, all the presented recipes for pickled tomatoes are quite simple to prepare. Add a little creativity to the arrangement of tomatoes, and the preservation will not only be tasty, but will also please the eye with its appearance. Now all that remains is to wait until winter to try the prepared masterpieces.

The hot season continues and there are more and more vegetables in the garden. So that our labors do not go to waste, we are conserving them. After all, it’s not realistic to eat everything that grows in our country. The tomatoes are already ripe. And with them you can do so much delicious dishes cook! But today we will look at recipes for marinating delicious and quick tomatoes for the winter.

Just recently I told you how to make them in, or. But this is all different from what we will look at today. After all, we will use vinegar or citric acid. Some even do it with aspirin, although I am not a supporter of this method.

The most important thing is that jars of such delicious food are stored well for many years and do not even become cloudy. And in principle, their taste does not change. Therefore, at any time in winter you can open a jar and serve it on both a festive and everyday table. For example to fried potatoes, Mmm! I can already feel this taste on my tongue.

To be honest, my wife and I prepare a lot of tomatoes. Because they fly away very quickly. And already at the end of January, and maybe December. We no longer have a single bank. After all, before that I took them out of the cellar almost every day, or maybe every day?!

Well, now you understand that the result is just great! Therefore, we urgently take delicious fruits of any color, the main thing is that they are harder, and get down to business.

This is the simplest option, which allows you to make more than just tomatoes. but also assorted with them. Here you will not need to prepare any other products. You won't have to clean anything. But they turn out so tasty that all the brine is drunk along with the fruits.

Tomatoes – 1.5 – 2 kg;
Water – 1.5 l.;
Salt – 1 tbsp. l. with a slide;
Sugar – 200 gr.;
Bay leaf – 3 pcs.;
Black peppercorns – 6 pcs.;
Allspice – 5 pcs.;
Cloves – 3 pcs.;
Dill seeds – 1.5 tsp;
Vinegar 70% – 1.5 tbsp. l.

Preparation:

1. Take small tomatoes. Such that they fit into the neck of the can. They must be whole and undamaged. Wash them thoroughly and place them on a towel to dry a little.

2. Now let's prepare the container. It can be of any size. I took three liter jars. Wash them thoroughly. We will not sterilize. Let’s just turn them upside down to let the water drain out. Just pour boiling water over the lids.

3. Place the tomatoes in jars. But before that, we pierce the stalk in several places with a toothpick or make a cross-shaped cut with a knife. Or you can just make holes with a fork. This will prevent our fruits from bursting from boiling water.

If you have fruits different varieties and sizes, then try to put large ones at the bottom of the container and smaller ones at the top.

4. Fill the jars with boiling water and cover with lids. Let them warm up for 10 minutes. Then pour the liquid into a saucepan and add salt, sugar, and all the spices. Bring to a boil and leave to simmer for about two minutes.

5. Pour into each jar vinegar essence and boiling marinade. Roll up the lids and turn them upside down. We place it on a mat and cover it with a warm blanket or an old jacket. Leave in this position until it cools completely.

You can store such a blank anywhere: cellar, basement, pantry, room. Preferably, of course, in a dark place and away from heating devices.

Instant marinated tomatoes with garlic:

I've never tried to do this before. But I noticed this method from my neighbor. His wife prepares tomatoes this way. The taste of garlic in tomatoes is much stronger than usual. But delicious, mmmm! I would like to advise you to prepare such jars at least once. If you like it, you'll make more next year.

Ingredients for a 2 liter jar:

Tomatoes;
Garlic;
Allspice peas – 5 pcs.;
Black peppercorns – 10 pcs.;
Cloves – 2 pcs.;
Bay leaf – 2 pcs.;
Sugar – 150 gr.;
Salt – 35 gr.;
Citric acid – 1 tsp. with a slide;
Water – 1 l.

Preparation:

1. Wash the tomatoes and make a cross-shaped cut on the stalk. Peel the garlic and cut into strips 5 mm thick. We insert these pieces into our cut.

2. To the bottom clean jar add allspice and bitter pepper, bay leaf. And then add the tomatoes stuffed with garlic.

3. Pour boiling water into the container and cover with a lid. Leave for 20 minutes so that the contents warm up well.

4. Then pour the liquid into a saucepan and add salt, sugar and citric acid. Boil again and refill the jars.

Approximately a 3-liter jar contains about 1.5 liters. water, 2 liters - 1 liter, and liter - 0.5 liters. The more densely the vegetables are packed, the less liquid enters.

5. Roll up the lids and put them under the blanket until completely cool.

Pickled tomatoes in slices - the recipe is to die for:

These take a little longer to prepare. But it's worth it. The most interesting thing is that no vinegar is used here at all. And they will remain standing due to sterilization. Yes, we will heat-treat the jars with their contents.

Ingredients for 1 liter jar:

Tomatoes;
Onions – 1/4 pcs.;
Mixture of peppercorns – 1 pinch;
Salt – 1 tsp;
Sugar – 2 tsp.

Preparation:

1. Wash the jars thoroughly and turn them upside down to drain. Just pour boiling water over the lids. Wash and clean the vegetables.

2. First place the onion at the bottom of the container. You can cut it into quarter rings. Cut large tomatoes into 4-6 parts, and small ones into halves. Place them cut side down. So until the very top of the container. Add more pepper mixture.

3. Add salt and sugar there. Fill in plain water be it warm or cold. You can have it hot – it doesn’t matter.

4. Place a cloth or towel on the bottom of the pan. We place our blank on top. Cover the neck of the jar with a lid. Pour water into the pan at the same temperature as in the jar. This is to prevent the container from bursting. The water should be up to the hangers of the cans. We light the fire and, from the moment the liquid boils in the pan, time it for exactly 40 minutes.

5. After time has passed, take the bottles out of the water and screw on the lids. Turn over and place under blanket until completely cool.

This delicacy can be eaten by those who are prohibited from eating vinegar for health reasons.

Marinated tomatoes with basil:

I'm sure many of you spicy herb they just love it. This miracle has been growing in my garden for several years in a row. I add it to many dishes. especially with meat. But I also tried delicious tomatoes while visiting. This year I decided to make my own. They have such an unusual taste with a pronounced taste of this herb.

Ingredients for a 3 liter jar:

Tomatoes;
Garlic – 1 head;
Basil – 1 bunch;
Allspice peas – 6 pcs.;
Salt – 1.5 tbsp. l.;
Sugar – 5 tbsp. l.;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. Peel the garlic and cut it into arbitrary pieces. Wash the tomatoes and basil thoroughly. We do the same with containers. Simply fill the lids with boiling water.

2. Place garlic and a third of a bunch of herbs at the bottom of the jar. Now it's the tomatoes' turn. Also distribute green or blue spice into the middle of the jar and to the top.

3. Pour boiling water and cover with lids. Leave for 20 minutes. Then pour the water into the pan. Add salt and sugar and boil.

4. Pour vinegar essence into a jar and fill everything with brine. Roll up the lids and put them under the fur coat until they cool down.

You can store it in any convenient place. And this deliciousness is eaten quite quickly.

Sweet tomatoes marinated with onions:

As I have said more than once, there are so many recipes for as many people. We made these for the first time last year. Everyone really liked it. especially for children. To be honest, I didn’t know that kids could eat corned beef like that! They don't seem to need anything else, not even sweets. These tomatoes can replace any candy. This is a joke of course. Well, tomatoes are really tasty.

Ingredients for a 3 liter jar:

Tomatoes;
Onions – 3 pcs.;
Salt – 2 tbsp. l.;
Sugar – 6 tbsp. l.;
Cloves – 5 pcs.;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. Peel the onion and cut it into rings. Try to keep the pieces not too thin. Then it will be tasty and crispy. And it won't turn into mush.

Take small bulbs. This way it looks more beautiful in the jar.

2. Wash the tomatoes and make several punctures in each stalk with a toothpick. This will prevent them from cracking during the pouring process.

3. Place clove buds at the bottom of a clean container. And now we add layers of onions and tomatoes. Large ones at the bottom and smaller ones at the top. Onion mugs can also be made on the sides.

4. Boil water and fill the jars with it to the very top. Cover with a lid and leave for 15 - 20 minutes. Then pour the liquid into the pan and boil again.

5. Pour salt and sugar onto the contents of the bottle. To get everything in, shake it slightly and the loose mixture will fall down. We pour vinegar there.

5. The water is boiling again. Now pour it inside the jar. Roll up the lids and turn them upside down. In this position, place it on a mat and cover it with a warm blanket. Leave until completely cool.

How to pickle green tomatoes in 1 liter jars?

At the end of the summer season the cold weather sets in, and not all the tomatoes are ripe yet. We collect them and store them at home so that they ripen. Something starts to rot and is thrown into the trash. But you didn’t think that it would be better to roll these into cans. Small volume is better. But there is less waste and more taste.

Ingredients for 1 1 liter jar:

Green tomatoes;
Dill umbrella – 1 pc.;
Horseradish leaf – 1 pc.;
Garlic – 4 cloves;
Onions – 1/4 pcs.;
Black peppercorns – 1 pinch;
Salt – 1 tbsp. l.;
Sugar – 1 tbsp. l.;
Vinegar 70% – 1 tsp. l.;
Water – 500 ml.

Preparation:

1. Wash and clean all vegetables and greens. We also prepare jars. We rinse them detergent or baking soda. There is no need to sterilize them. Be sure to fill the lids with boiling water.

2. Place part of the horseradish leaf, dill, onion and garlic on the bottom of the container. Now it's the tomatoes' turn. Try to include as many of them as possible. And we almost forgot about peppercorns. It also needs to be poured into a jar. You can put another piece of horseradish or dill on top.

3. Boil water and fill the contents of the container with it. Cover with a lid and leave for 10–15 minutes. Then pour it back into the pan and add salt and sugar. Boil again.

4. Pour the vinegar essence into the container, and then the marinade. Roll up the lids and place them upside down on the mat. Cover the top with a blanket and leave for 24 hours.

The tomatoes turn out incredibly tasty and at the same time they do not lose their hardness.

Recipe for pickled cherry tomatoes:

These small vegetables are best made in a small container. For example, liter jars. Take it out, eat it in one go and don’t need to take up space in the refrigerator. They are easy to prepare and turn out very tasty. I usually open them when guests arrive. It turns out to be a great snack!

Ingredients:

Cherry tomatoes;
Parsley - 2 sprigs;
Dill umbrella – 1 pc.;
Horseradish leaf –0.5 pcs.;
Bay leaf – 1 pc.;
Garlic – 2 cloves;
Black peppercorns – 5 pcs.;
Allspice – 3 pcs.;
Sugar – 1 tbsp. l.;
Salt – 0.5 tbsp. l.;
Vinegar 70% – 1 tsp;
Water – 500 ml.

Preparation:

1. Wash vegetables and herbs thoroughly. We do the same with banks. Pour boiling water over the lids.

2. First add all the greens to the bottom of the container: horseradish leaf, dill, parsley. Then bay leaf, garlic and pepper. Now it's the turn of the tomatoes. We will not pierce them. They are dense enough not to be afraid of boiling water.

3. First, pour in plain boiling water. If you are afraid that the jar will burst, then pour only 1/3 at first. Wait a little and then completely. Some people use a tablespoon during the process. It might help, but I haven't tried it.

Cover with a lid and leave for 5 - 10 minutes. They should warm up thoroughly.

4. Pour this liquid into a saucepan and add salt and sugar. Boil again, then turn off. Before pouring the brine, pour vinegar into the container, and now the marinade.

5. Roll up the lids and turn them upside down. We put it on a mat and cover it with a “fur coat”. Leave it for 24 hours, and then put it away for storage in a convenient place.

Making preparations for the winter is not at all difficult. All you need is patience. Because it's quite troublesome. But when you get used to it, you will understand how fast and simple everything is. And it’s a pleasure to watch your family follow your efforts with great appetite. And now I say goodbye to you, until we meet again!

Marinated tomatoes do not need advertising. Every housewife who prepares for future use has her own favorite recipe 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.

Marinated tomatoes are good not only in form independent snack, but also as an addition to many dishes. They are put in lagman, pizza, fried soup, from canned green tomatoes They cook rassolnik and solyanka.

Pickled tomatoes store better than cucumbers. Due to their natural acidity and the addition of vinegar to the marinade, they have virtually no bombing. But still, this type of preparation requires careful fulfillment of all requirements.

Marinated tomatoes: subtleties of preparation

Tomatoes of any degree of ripeness are suitable for canning: red, pink, brown and even green. They must be strong, without damage or dents. It is advisable to use fleshy varieties of tomatoes with thick skin, then the fruits will heat treatment will not burst, and will not become soggy 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 skins of the tomatoes do not burst when pouring boiling water over them.
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, add bell peppers, cucumbers, and onions along with tomatoes. The bell pepper is washed, cut in half, and the seed chambers along with the seeds are removed. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onions peel, wash, sometimes blanch for 2 minutes. The greens are sorted out, yellowed and rotten branches are removed, and thoroughly washed in several waters.
The safety of pickled tomatoes largely depends on the cleanliness of the container. The jars 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 is boiling. Liter jars can be baked 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 pan 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 pack the tomatoes tightly, you will need about half the volume of the jar. That is, you can put 0.5-0.6 kg of tomatoes in a liter jar, 1.1-1.2 kg in a two-liter jar, and 2-2.1 kg in a three-liter jar. But this depends on the size of the tomatoes and their shape.
To calculate the amount of marinade pouring, you need to place the prepared tomatoes in sterile jars along with spices and herbs. One jar will require marinade in half the volume of the container. A little water (200 ml per 1 liter jar) is added in case of spillage when pouring tomatoes, since the jars are filled with marinade so that it spills a little over the edge.
To measure the amount of water for the marinade more accurately, place the tomatoes with spices in jars and pour cold water. Then close the jar nylon cover with holes and pour the water into a measuring container. This is what they do with all banks. Then add a little water in reserve and add sugar and salt to this water. The remaining 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 filled with marinade to the very edge of the jars so that there is as little room for air inside as possible. The fact is that acetic acid, although it is a preservative product and inhibits the activity of many microorganisms, is easily destroyed by mold fungi that multiply in the presence of air.
It is recommended to add vinegar to the jar just before sealing. It is advisable to use vinegar essence, because such canned food is of higher 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.

Tomatoes marinated 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;
red capsicum – 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 (per 1 liter of water):

salt – 50 g;
sugar – 40 g;
vinegar essence 70 percent – 20 ml.

Cooking method

Sort out the tomatoes. Leave the same size and the same degree of ripeness. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them in the area of the stalk. Firm tomatoes You don’t have to prick them: they won’t burst.
Wash the greens. Let the water drain.
Prepare sterile quart jars and lids.
Place tomatoes in jars, adding spices. Try to leave as little empty space as possible in the container. Fill the voids with greenery.
Prepare the marinade. To do this, pour enough water into the pan. Add salt and sugar. Boil for 5-10 minutes. If the marinade turns out cloudy, filter it through a linen cloth while hot. Bring to a boil again.
Pour it over the tomatoes in the jars.
Before adding the essence, decide what kind of tomatoes you want in the end: 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 spicy, you need to pour up to 20 ml of acid into the jar.
Cover the jars with lids. Place them in a wide pan with a soft cloth on the bottom. Pour hot water to the hangers of the cans. Put it on fire. Pasteurize for 25 minutes at 85°. The water should not boil.
Remove the jars from the water and immediately seal them tightly. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap yourself in a blanket. Leave it like this for a day until it cools completely.

Canned pickled tomatoes: recipe one

Ingredients (for 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;
cloves – 2 buds;
bay leaf – 1 pc.;
dill, basil, tarragon, celery – 15-20 g.

For the marinade (per 1 liter of water):

salt – 2 tbsp. l.;
sugar – 1 tbsp. l.

Cooking method

Select tomatoes of similar size and ripeness. Wash in cold water, immediately removing the stem.
Prepare sterile jars with lids.
Pour vinegar into each jar and add all the spices. Then add the tomatoes. Greens can be distributed between the fruits.
To fill, pour water into the pan, add salt and sugar. Boil for a few minutes. Pour the hot marinade over the tomatoes. Cover the jars with lids.
Place in a saucepan with hot water. Sterilize in boiling water for 8 minutes. To prevent water from getting into the jars, it should only reach their hangers.
Remove jars from water and seal immediately.
Turn them upside down and cover them 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 the marinade:

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

Cooking method

Select tomatoes of the same size. Wash them by tearing off the stems.
Pack tightly into sterile jars. Place spices and spices between them.
Fill the contents of the jars with boiling water. Wait 20 minutes. Place 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. Add salt and sugar. Boil for 5-10 minutes. Pour the boiling marinade over the heated tomatoes. Add essence.
Seal the jars with lids. Turn them upside down and wrap them in a blanket. Leave until completely cool.

Sweet pickled tomatoes

tomatoes – 2-2.2 kg;
bell pepper – 1 pc.

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

Cooking method

Select ripe tomatoes. Wash them and remove the stems.
Wash the bell pepper, cut in half, remove the seeds. Cut into slices lengthwise.
Prepare sterile three-liter jars. Fill them tightly with tomatoes. Distribute the 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 one specially purchased at the store). Drain the water through them into the pan. Add salt and sugar as required. Add vinegar. No other spices are needed for this recipe.
Bring the marinade to a boil and pour it over the tomatoes.
Cover with sterile lids and seal tightly.
Turn it upside down, wrap it in a blanket, and leave until completely cool.

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 the 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 and remove seed chambers. Cut into wide slices. To prevent the apples from darkening in the air, place them in slightly acidified water.
Wash the pepper, cut in half, remove seeds. Rinse the parsley under running water.
Prepare sterile jars. Wash the lids with soda and boil for 5 minutes in water.
Place tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
Pour boiling water over the tomatoes and let sit 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 it over the tomatoes.
Seal immediately with sterile caps. Turn the jars upside down and 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.;
bell pepper – 1 pc.;
parsley - 1 sprig;
black peppercorns – 10 pcs.

For the 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. You shouldn’t marinate the small ones too much, because they can become bitter. It is best to preserve light green tomatoes that are already about to turn pink. Wash them in cold water while removing the sepals.
Divide the garlic into cloves and peel off the husks. Wash under running water. Cut into slices.
Peel the carrots, wash them, cut them into slices.
Wash the bell pepper, cut in half, remove the seeds. Cut into wide strips.
Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
Prepare sterile three-liter jars. Place carrot slices and peppercorns on the bottom. Fill the jar with tomatoes. Place strips of pepper and parsley into the voids.
Pour boiling water over the tomatoes, cover with lids and let sit for 25-30 minutes.
Prepare the marinade. Pour enough water into the pan, add salt and sugar. Stir, put on fire and boil for 5-10 minutes. Add vinegar.
Pour the water from the cans of tomatoes through the lid with holes, and instead pour in the boiling marinade.
Close the jars with sterile lids and seal immediately. Turn it upside down, wrap it in a blanket, and cool.

Marinated tomatoes for the winter: recipe with photos

List of ingredients for 1 liter jar:

500-600 g tomatoes.

For 1 liter of marinade:

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

Preparation:

1. Sort through the tomatoes, choose dense, strong fruits; they should not be overripe, but only ripe or slightly underripe. Wash thoroughly with running water, remove the tails.

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

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

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

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

6. Pour boiling brine over the tomatoes in jars and seal with sterile lids. Place the tomatoes, marinated for the winter, with their lids down and wrap them in a blanket until they cool completely.

Sweet tomatoes for the winter - the most delicious preparation. And really sweet and aromatic pickle is drunk without a trace. Most often, tomatoes are prepared in 1 liter and 3 liter jars.

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

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

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

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

Preparation

1. Use sterile jars to fill the tomatoes. We lower the prepared fruits to half the jar. Then we put in each jar: dill, cut sweet pepper slices, black currant leaves, pod hot pepper, 2 cloves of garlic.

2. After this, we continue to fill the remaining half of the jar with tomatoes up to the neck. We try to place the fruits tightly together.

3. Add black peppercorns to the jar and add 2 bay leaves.

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

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

6. Meanwhile, put in a jar: 3 tbsp. spoons of salt, 6 tbsp. spoons of sugar and

3 teaspoons vinegar.

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

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

Happy preparations!

Sweet pickled tomatoes with onions in jars

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

You will need for a 3 liter jar:

tomatoes
onion
salt - 2 tbsp. spoons
sugar - 5 tbsp. spoons
Essence acetic acid 70% - 1 tbsp. spoon
cloves - 5 pcs. per jar

Cooking method

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

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

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

4. In 1.5 liter jars without brine we put: 1 tbsp. a heaped spoonful of salt and 3 tbsp. spoons of sugar. In 1 liter jars we pour: 1 heaped dessert spoon of salt and 3 dessert spoons Sahara. The jars need to be shaken so that the salt and sugar spill into the depths.

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

6. The last stage pour the essence: into 1.5 liter jars - almost a full 1 tbsp. spoon, in 1 liter jars - a little less than a full dessert spoon.

7. Take a pan with brine and fill the jars to the top. Let the brine flow from the jar, it doesn’t matter, there is a towel to absorb it.

8. Screw the lids on the jars, turn them over and wrap them “under a fur coat.”

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

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

Check out this recipe that makes apples and sweet tomatoes suitable for children. The brine combined with apples and tomatoes turns out incredibly tasty.

Antonovka gives a sour effect and serves as a preservative.

Delicious sweet tomatoes with citric acid

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

Required Products:

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

For marinade per 1 liter of water:

2 tbsp. level spoons of salt
100 g sugar
mustard beans - 1 teaspoon
mixture of peppercorns per jar - 10-12 pcs.
citric acid per 1.5 l. jar - 0.5 teaspoon
the same for 1 liter. jar - 1/ teaspoon
if the jar is 3 liters - 1 teaspoon
(a 1.5 liter jar holds 500-700 ml of brine)

Action plan

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

2. Next add a mixture of peppers and chopped garlic cloves.

3. Then we stack the tomatoes with the stalks pierced with a toothpick. Alternate the fruits with basil leaves and slices bell pepper. Filled a 1.5 liter jar. This way we fill a jar with a capacity of 1 liter.

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

5. We will prepare the marinade from the drained brine from both jars. We prepare the marinade based on 1 liter, remember this. Place the pan with brine on the fire and add salt, sugar and mustard seeds. Let the marinade boil for 2-3 minutes and pour over the sweet tomatoes.

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

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

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

The last step is to wrap the cans in a warm cloth until they cool down.

How to cook natural tomatoes with sugar without vinegar

Few people know this method of preparation, but it is widespread among connoisseurs of rare blanks. Recipe for sterilizing jars.

Action tactics

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

The preparation is completed.

Video on how to cook sweet tomatoes with cucumbers and delicious pickle

Find out the recipe that my gardening friends prepare and say: it is already the history of our family - everyone likes it.

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