Pickling tomatoes is finger licking good without sterilization. Tomato halves for the winter - the best recipes

It happens that the tomato harvest is not entirely successful. Lots of unripe fruits, rotten. But this does not mean that all tomatoes will simply have to be disposed of. These tomatoes can be used to make an excellent winter snack if you cut them into slices, pickle them deliciously and preserve them in jars. In this article we will present you the best, in our opinion, recipes for sliced ​​tomatoes for the winter. You will be surprised how original tomato preparations turn out.

Every housewife who loves and is accustomed to canning vegetables in the summer will probably think about the difference between preparing chopped tomatoes and whole ones. To preserve tomatoes in slices, you need to properly prepare for the process of rolling them.

We will explain to you step by step what you need to do and how to make quality snacks from chopped tomatoes:

1. Choose fleshy fruits. It's okay if there are damaged parts on them - you just cut them off.
2. The cut can be any. As a rule, housewives cut tomatoes into slices or rings.
3. It is very important to follow a clear recipe in each marinade recipe for chopped tomatoes. If you add more or less of any ingredient than it should, the taste will be distorted.
4. All rolled up jars of chopped tomatoes should cool with their lids down.
5. Be sure to lower the tomatoes, rolled up with metal lids, into the basement or any other dark and cool room.

Sliced ​​tomatoes for the winter: “Slices” recipe

Let's start with the simplest recipe for canning chopped tomatoes and onions for the winter. We provide detailed instructions for their preparation:

1. Cut 2 kg tomatoes into slices
2. 500 g of onions should be cut into half rings or rings
3. Sterilize the jars. Place tomatoes on the bottom and onions on top
4. Prepare the marinade for tomatoes:

• pour 3 liters of water into a saucepan
• add 150 g of salt and 170 g of granulated sugar to the water
• after the brine boils, pour 1 tbsp into it. table vinegar
• remove marinade from heat

1. Pour the marinade over the tomatoes and leave for 7 minutes. pasteurize. After this, roll up the jars with lids.

How to preserve chopped tomatoes in gelatin?

Tomatoes acquire a very unusual taste when gelatin is added during the canning process. We will present you a good recipe for chopped tomatoes with garlic for the winter, with gelatin added to the marinade:

1. Cut 2 kg of tomatoes into rings. Make sure that the thickness of each ring does not exceed 1.5 cm.
2. 500 g of onions must be chopped, as in the previous recipe, into half rings.
3. Cut the head of garlic into thin slices.
4. At the bottom of each jar that you take for rolling tomatoes, place the following products:

• bay leaf
• a few peas of allspice
• dill umbrella
• a few stalks of parsley

1. Tomatoes, onions and garlic are placed on top of the greens.
2. Prepare a marinade for these tomatoes:

• Soak 25 g of gelatin in a glass of water - it will swell for 45 minutes.
• Dissolve 100 g of sugar and salt in 1.5 liters of water - let the brine boil
• after the brine boils, pour the prepared gelatin into it and stir everything well

1. Fill the jars with tomatoes with marinade, and then roll them with tin lids.

How to preserve green chopped tomatoes for the winter?

Green tomato lovers will appreciate the recipe below. On your winter table you will have a delicious appetizer of green tomatoes stuffed with herbs. To make such a blank, you need:

1. Wash 1 kg of green tomatoes (it is better to choose small fruits). Cut them open to get some of the pulp out.
2. Finely chop 150 g of celery and parsnips, 50 g of garlic with a knife.
3. Spoon the herb and garlic mixture into each tomato.
4. Place the stuffed tomatoes in a deep pan, and then place a heavy weight on them. They should remain in this state for 6 days.
5. On day 7, place the tomatoes in jars. The juice that they release must be boiled and poured over the tomatoes. After which the cans are rolled up with tin lids.

Recipe for sliced ​​tomatoes for the winter “You'll lick your fingers”

The following recipe will appeal to lovers of savory snacks. We will share with you a recipe for canning chopped tomatoes in Korean. They turn out so delicious that you will simply lick your fingers:

1. Take 2 hot peppers and cut them into rings
2. Then chop 7 cloves of garlic into thin slices
3. Cut 1 kg of tomatoes into slices. In this recipe, tomatoes can also be cut into rings, the thickness of which will not exceed 1 cm
4. Grate 2 carrots on a coarse grater
5. Chop 1 bunch of dill, parsley and basil with a knife
6. Place the prepared vegetables in the pan. Fill them with:

• 1 tbsp. salt
• 1.5 tbsp. Sahara
• Korean carrot seasoning (add to taste)
• Pour enough water to cover all the ingredients in the pan.

1. After everything boils, pour 50 ml of vinegar and vegetable oil into the tomatoes.
2. Pour the mixture into jars and seal them with lids.

Recipe for chopped tomatoes in their own juice for the winter

An unusual taste is obtained by canning chopped tomatoes in their own juice without sterilizing the jars. The recipe that we will present to you includes many technological processes, but you should take the time to complete them - the snack will turn out amazing. What to do:

1. Line a baking sheet with parchment paper. Place tomatoes cut into 4 pieces on it. You will need 1.5 kg of tomatoes.
2. Sprinkle the tomatoes with a mixture of sugar (4 tbsp), salt (the same amount) and pepper (1 tbsp).
3. Place the tomatoes in the oven, which should be preheated to 125 °C. Tomatoes should be in it for 8 hours. It is recommended to open the door slightly so that the liquid from the vegetables evaporates faster.
4. Prepare the marinade for preservation - finely chop 1 bunch of dill and basil, pour 1 tbsp into the greens. vegetable oil and balsamic vinegar. Mix everything well.
5. When the tomatoes are ready, remove them from the oven, place them in jars and pour the marinade over them.

Recipe for chopped tomatoes for the winter in salad

Sliced ​​tomatoes go well with other vegetables. You can close all kinds of salads for the winter, but we will share with you 2 of the most original recipes for sliced ​​tomatoes for the winter:

1. Close up of the red bell pepper salad:

• Cut 1 kg of pepper, carrots and onions into strips
• Cut 3 kg of ripe tomatoes into thin half rings
• Mix vegetables together in one bowl. Sprinkle them with 1 tbsp. salt, and then mix everything thoroughly.
• Set the vegetables aside for 12 hours. During this time they should be saturated with each other’s aromas and release their juices
• The juice needs to be boiled. After it boils, pour the vegetables into it and boil them for 20 minutes.
• After this, the salad can be placed in jars and rolled up

1. Close up chopped tomatoes and cauliflower for the winter:

• Take 2 kg of tomatoes and cut them into slices
• Separate 1 kg of cauliflower into florets
• Slice 2 bell peppers
• Place 2 cloves of garlic, a sprig of dill and a bay leaf on the bottom of the jars
• Place peppers on top of the seasonings, then tomatoes and cabbage should be at the very top
• Pour boiling water over the salad. After 20 min. everything needs to be poured into a saucepan
• Add sugar and salt to the water (for 1 liter of water there should be 3 tablespoons of sugar and 2 tablespoons of salt)
• When the brine boils, add 1 tbsp. mustard seeds
• Pour in the marinade. Add 1.5 tbsp to each jar of salad. vinegar (if you take liter jars)
• Roll up the jars with lids, wrap them in a blanket, and after 12 hours lower them into the basement

How to make jam from chopped tomatoes?

We cannot ignore the original recipe for tomato jam. It is very easy to prepare, but not many people take it up, thinking that it will turn out something tasteless. Don’t be afraid to experiment, and you will never regret preparing this sweetness for the winter:

1. Prepare a soda solution - dilute 20 g of soda in 1 liter of water
2. Cut 2 kg of green tomatoes into small pieces. Fill them with soda solution and keep them there for 4 hours
3. When the specified time has passed, rinse the tomatoes under cold water.
4. Boil sugar syrup - pour 2.5 kg of sugar with water until it completely dissolves
5. While the syrup is boiling, separately fry 500 g of walnuts in a frying pan. This will only take 3 minutes.
6. Mix tomatoes and nuts in sugar syrup. Let the jam sit for 9 hours
7. After this, boil the jam and set it aside again for 9 hours. Carry out this procedure 3 times
8. Pour the jam into jars and roll them up

The kitchen is a place where every housewife can create magic. We wish you to always produce any dishes in your kitchen. Let the preparations for the winter turn out especially tasty. We hope that you will like the recipes we have chosen for you, and you will delight your loved ones in winter with a delicious appetizer of chopped tomatoes.

Video: “Original recipes for canning tomatoes”

It is no coincidence that our tomato recipe received such an inspiring name. It is thanks to their unique taste that tomatoes prepared according to this recipe received such a telling name. And excluding the sterilization procedure from the harvesting process will help to perfectly preserve all the most useful substances and trace elements contained in freshly picked fruits. We invite you to verify all of the above for yourself by preparing the legendary Finger lickin' tomatoes at home.

">To prepare the conservation we will need:

• 2-3 kg of medium-sized ripe red tomatoes;

4-5 cloves of garlic;

2 small onions;

3 tbsp. l. vegetable oil;

greens (parsley or dill will do).

And for brine (per 1 liter of water):

50 ml table vinegar 9%;

1 tbsp. l. salt;

2-3 tbsp. l. Sahara;

1 tsp. peppercorns;

2 bay leaves.

Cooking recipe

1. We prepare jars for our preparation (it is better to preserve tomatoes without sterilization in jars with a volume of 2-3 liters). Cut the garlic into medium slices, chop the herbs, mix and place on the bottom of the jars. Add vegetable oil at the rate of 1 tbsp. l. on l.

2. Wash the tomatoes thoroughly under running cold water and remove the stalks. We make small holes in and around the stalk using a toothpick. This will help our tomatoes soak up the marinade much better and, in addition, will prevent them from bursting during canning and storage.

3. Place clean and dry tomatoes on the bottom of the jars, separating them with thinly sliced ​​onion rings. Large vegetables can be cut into several pieces.

4. Prepare the marinade: boil water in a saucepan, adding salt, sugar, peppercorns and bay leaf. After boiling, turn off the heat and add vinegar. To fill a three-liter jar with Finger lickin' tomatoes we will need 1.5 liters of ready-made marinade (accordingly, for a two-liter jar - 1 liter, and for a liter jar - 500 ml). If we use small tomatoes (for example, the Cherry variety), we should add a little more salt and sugar to the brine.

5. Pour the tomatoes with warm marinade, then roll up the boiled lids. We wrap the jars in a towel until they cool completely, after which we put them in a cool, dark place for storage - a pantry or basement is perfect for these purposes.

Our Finger-licking tomatoes without sterilization ready! Quick and easy, and most importantly – extremely tasty and healthy! Bon appetit!

If your tomatoes don’t have time to ripen by the harvesting date, no problem: marinate them. It’s both unusual and tasty. By the way, in this case you can do without sterilization.

Delicious pickled tomatoes “You'll lick your fingers” will please everyone without exception. This wonderful aromatic preparation for the winter is easy and simple to make. Prepare this wonderful dish and in winter you will always have delicious tomatoes on your table!

Finger-licking tomatoes: recipes for the winter

• type of dish: preparing for the winter
• dish subtype: pickled tomatoes
• number of servings out: 5-6
• volume of finished dish: 3-5 l
• national cuisine: Russian
• energy or nutritional value of the dish: 24.1 kcal (Proteins, 0.8 g, Fats 0.1 g, Carbohydrates 5.5 g)

Preparing tomatoes for the winter is, perhaps, a must and favorite for every housewife. There are many different ways to prepare tomatoes - pickle, pickle, cook with or without cucumbers, in their own juice, with sour or sweet taste. Each housewife has her own proven recipe, which is only improved from year to year. So, how to close tomatoes for the winter, as well as prepare amazing cucumbers, is the topic of this article.

Ingredients for making finger licking tomatoes

The main ingredients required to prepare this dish are as follows:

• tomatoes
• sugar
• vinegar
• dill (umbrellas)
• black peppercorns

You can also add bell pepper and allspice during the cooking process (see later in the text).

Finger-licking tomatoes - our grandmothers’ recipe

2000-2500 g tomatoes 2 tbsp. salt; 1500 ml water; 1 tbsp. sugar; 1 tsp. vinegar essence; 4 currant leaves; a bunch of dill inflorescences; 5 grains of allspice black peppercorns; 3 grains of black peppercorns; 1 pc. sweet bell pepper.

Finger-licking cucumber recipe

Finger-licking tomato slices - recipe

4 kg of cucumbers; 1 bunch of parsley; 1 glass of sunflower oil (200 grams); 1 glass of 9% table vinegar; 80 g of salt; 1 glass of sugar; 1 dessert spoon of ground black pepper; 1 head of garlic.

Finger-licking cucumber salad for the winter

2000 g cucumbers; 300 g onions; 1 large bunch of dill; 12 tbsp. vegetable oil; 1.5 tbsp. salt; 3 tbsp. sugar; 7 tbsp. 6% vinegar.

Tomato and cucumber salad for the winter

tomatoes; coarse salt; cucumbers; granulated sugar; 9% vinegar; black peppercorns; bay leaf; allspice.

How to cook finger-licking tomatoes

The recipe for a very tasty tomato preparation is presented in the video. Detailed process for making “Finger-lickin’ good” at home:

A simple recipe for making finger-licking tomatoes at home

What to serve with

Tomatoes can be served with a variety of dishes such as cucumber salad or canned zucchini, as well as with fresh vegetables and herbs.

Chop the dill and parsley, cut the garlic into pieces. Place in the bottom of clean, dry jars. Add a piece of hot pepper. Heat the vegetable oil and pour it into jars (1 tablespoon each).

Wash the tomatoes, cut them in half and fill the jar with halves. Place thin onion rings between the tomatoes (1 onion per jar). The tomato halves should be placed quite tightly, shaking the jar.

Prepare the marinade: bring water to a boil, add salt, sugar, black pepper and allspice, bay leaf. Pour in vinegar. Let the marinade simmer for 3-4 minutes, turn off the gas. Pour the hot (not boiling) marinade over the tomatoes. For one liter jar of tomatoes you need 200-250 ml of marinade. Sterilize jars of tomatoes for 12-15 minutes from the moment the water boils.

Immediately screw the cans of tomatoes, turn them over and wrap them in a warm blanket. Leave until completely cool. Place these wonderful, incredibly tasty pickled tomatoes “You'll lick your fingers” for storage in the pantry. Stored in a city apartment.

We haven’t come up with so many options for winter preparations! After all, in winter, both at the festive table and in everyday life, you really want variety. Canned vegetables, prepared according to a variety of recipes, have long become a traditional dish on the dinner table, especially in winter.

Spinning all kinds of tomato preparations for the winter is, so to speak, a classic of the genre. Many people prepare tomatoes in one way or another; share recipes with each other, improvise, compare recipes drawn from different sources, experiment, bring something of their own.

Some recipes are very similar to each other, and sometimes even repeat each other almost completely; and in some cases something new, unusual, unusual is discovered in them; some kind of peculiarity, “zest”.

The variety of recipes and so many differences between them are due to the fact that different varieties of tomatoes have different tastes, and each of them is most successfully combined with “its own” set of spices (often the features of the canning method even depend on the degree of ripeness of the tomatoes).

The popularity of canned tomatoes is explained by the fact that, in addition to their nutritional value (canned tomatoes are a source of many substances necessary for the body - vitamins and minerals), they are also pleasant, delicious, versatile snack, goes well with most traditional dishes.

One way or another, the authors of all recipes are inspired to create by the same question: how to prepare and preserve tomatoes for the winter so that it’s not difficult, so that they are stored well, and so that you’ll just “lick your fingers”?

By the way, one of the famous recipes is called exactly that.

"You'll lick your fingers"

The name of the recipe speaks for itself and fully explains the popularity of this recipe. The preparation turns out very tasty, the cooking method is not at all complicated.

For twisting five cans 1 liter volume you will need:

Ingredients for making the filling

• water 3 l
• salt 3 tbsp. l.
• sugar 7 tbsp. l.
• bay leaf - 2 pcs.
• 9% vinegar 200 ml
• black or allspice 5-6 peas

Chopped herbs mixed with garlic are placed at the bottom of pre-sterilized jars and vegetable oil is poured in; then carefully lay out the thoroughly washed tomatoes, alternating them with layers of onions cut into rings. Bank this way fill to the very top. The marinade is boiled, after which vinegar is poured into it; let it cool a little - to about 80 degrees and pour it into jars filled with tomatoes. Filled jars are sterilized for 15 minutes, after which they are rolled up and turned upside down and left to cool completely.

You can also prepare tomatoes for the winter in large jars; in this case, it is convenient to combine tomatoes of different sizes in one jar (and if they are of different colors, then it will also turn out beautiful).

Ingredients for a three-liter volume of finished pickles

• bell pepper - 1
• garlic: - 3−4 large cloves
• parsley 10 - 12
• sugar - 3 tbsp. l.
• salt - 2.5 teaspoons
• vinegar - 1 tbsp. l.

First of all set the water to boil, and while it’s boiling, wash the vegetables and sterilize the dishes.

Place a couple of cloves of garlic and a few sprigs of parsley at the bottom of the jars, pack the tomatoes tightly, and put the remaining parsley and garlic on top of them. Cut the pepper into 4-5 parts and place the pieces on top.

While the water is boiling, add sugar, salt and vinegar to the contents of the jar.

After the water boils, pour it over the tomatoes and roll up the lid.

We wrap the canned jars in a warm blanket so that they cool down as slowly as possible.

In addition, when preparing this recipe, you can add cucumbers, young squash or even zucchini to the tomatoes. This is already such an assortment. In winter, such “salting” will add variety and memories of summer to the diet.

But not by canning alone, as they say... There are recipes that allow you to prepare tomatoes for the winter without the use of sterilization.

The so-called

Pickled tomatoes

To prepare such a preparation you will not need any special conditions, no special skills, no cans and lids for canning.

You will need for a 3-liter container:

• Actually, tomatoes 1.3 - 1.5 kg
• parsley
• garlic 2-3 cloves
• two or three black currant leaves
• 2−3 cherry leaves
• one umbrella of dill
• 50−60 g (to taste) salt
• water - 1.2 l

Carefully place in an enamel pan, bucket or jar washed greens and garlic, cut into pieces. Some parsley, currant and cherry leaves, and an umbrella of dill are also placed there.

Thoroughly washed tomatoes are laid on top of the greens.

Having prepared the brine (from 1000 ml of water and salt), pour it into the tomatoes in containers, press down with a plate, and you can put a weight on top so that the tomatoes do not float.

The container is covered with a lid (if the preparation is in a jar, you can close it with a plastic lid).

The container with tomatoes is placed in a cool place for two to three weeks; After this period, the pickled tomatoes are ready and just beg to be served on the table.

Undoubtedly, recipes intended for storing unripe, green or greenish-brown tomatoes for the winter, which remain on the branches in the fall, also deserve attention. (don’t leave them on the bushes for the winter!). Such fruits are not suitable for salads and other dishes that can be successfully prepared from red, ripe tomatoes (they differ significantly from ripe ones both in density and in the structure of the fruit pulp).

Green tomatoes have quite an interesting taste; Yes, and this preparation looks quite appetizing. As a snack, canned green tomatoes pair wonderfully with a variety of potato dishes as well as meat dishes.

To prepare unripe green tomatoes for the winter using this recipe take three liters of ready-made preserves:

• about one and a half kilograms of green tomatoes
• bay leaf -3
• 10 pcs black and allspice
• half a glass of nine percent vinegar

Marinade for pouring

• liter of water
• tablespoon salt
• one and a half tablespoons of sugar

First, let's prepare the marinade; To do this, you need to bring the water to a boil. While it’s boiling, let’s select tomatoes of the correct shape for preservation; preferably without dents or damage to the skin. It is better that their sizes are approximately the same - this will make it more convenient to blanch them.

At the bottom of pre-sterilized jars lay out the bay leaf, garlic, black and allspice peppers and tomatoes; Before placing them in jars, they should be blanched in small portions (300-400 grams) in boiling water for 30 seconds. The most convenient way to do this is with a colander, so as not to then fish out the tomatoes one by one from the boiling water in the pan. And after blanching, we immediately transfer the tomatoes to pre-prepared jars with spices already placed on the bottom.

Add salt and sugar to the boiling water for the marinade and boil over low heat for 3-4 minutes, then add vinegar to the jars filled with tomatoes and immediately pour boiling marinade, then seal cover the jars with lids(roll up or twist). Closed cans of tomatoes should be immediately wrapped in something warm (a blanket, for example) and left in this form for about a day (during this period the cans will completely or almost completely cool down).

It is better to store in a cool place - before the onset of winter, a cellar, basement, cellar or refrigerator is suitable; and with the arrival of winter you can put it on the balcony.

One more harvesting method should be mentioned.

The peculiarity of this harvesting method is that tomatoes prepared in this way should only be stored in the cold. To obtain three-liter jars of the finished product The following products will be required:

First of all, let's prepare the jars. The quality of their processing determines whether the workpieces will be stored in winter.

It is very important not only to rinse the jars properly, but also bake them in the oven or over steam. At the same time, wash and boil the lids.

Before cooking, small tomatoes must be washed, and then pierced the skin a couple of times with a toothpick around the stem so that the skin does not burst on them later due to the high temperature.

As for large tomatoes, they should be peeled, cut into pieces and heated in an enamel bowl over low heat under a lid. You shouldn't talk about boiling. Rub the heated tomatoes through a sieve (so that the juice is without seeds). Season the resulting tomato juice with sugar and salt (one tablespoon of salt and sugar per 1.5 liters of juice); you can add cinnamon and other spices (to taste).

Next, bring the pureed seasoned juice to a boil and pour into jars filled with tomatoes. Next - banks must pass sterilization process within 9 minutes or pasteurization for half an hour; after which the workpiece is rolled up and wrapped until it cools completely.

One can argue endlessly about the disadvantages and advantages of one or another method of harvesting tomatoes; The main thing is that every housewife finds the optimal recipe for herself.