Pickled tomatoes for the winter in jars: whole, sliced, in their own juice, sweet, ripe and green

Despite the marinade, tomatoes retain many trace elements and beneficial compounds. Lycopene, a substance that imparts a red color, helps people cope with cancer, undergoes heat treatment. Therefore, pickled red tomatoes are not only tasty, but also a healthy preparation.

Rules for sterilizing cans

To prepare a tasty harvest for the winter, it is not enough to know how to pickle tomatoes. The sterilization of cans and other containers should also be carried out correctly. Simple heat treatment will help get rid of harmful microbes, prevent fermentation and the development of mold.

To start, rinse the containers inside and out, clean with a new sponge with baking soda. Boil the lids in a saucepan. Then you can proceed directly to the processing. The table below shows convenient sterilization methods at home.

Table - How to sterilize jars correctly

After the procedure, the containers are gently placed on a clean, ironed towel. It is better to remove them with boiled tongs or clean ironed tacks. You can only lay vegetables in completely dried containers.

Pickled tomatoes for the winter: a classic recipe and unusual variations

Calculating the exact amount of marinade for a tomato is easy. It is necessary to fill the filled container to the edges with an arbitrary volume of water, then pour it into a container for preparing hot marinade. To make it easier to drain, it is recommended to purchase a special cover with a hole or make it yourself. Typically, the liquid occupies half the glass containers. In the recipes, the amount of vinegar and spices is indicated per liter of water.

"In Bulgarian"

Description. The simplest recipe for pickled tomatoes for the winter, known to our grandmothers, is called "Bulgarian Tomatoes". Cooking does not take much time, and the result will pleasantly please the whole family.

What to prepare:

• tomatoes - 1 kg;
• garlic - two cloves;
• parsley - a bunch;
• dill - eight umbrellas;
• laurel - two leaves;
• allspice - six peas;
• cloves - two buds;
• 9% vinegar - one tablespoon;
• salt - 30 g;
• sugar - 100 g.

How to do

1. Arrange half the parsley and green umbrellas in the containers.
2. Add a few whole or chopped garlic cloves.
3. Distribute black peas, cloves, laurel.
4. Poke the tomatoes at the peduncle with a toothpick.
5. Stack tightly, starting with large fruits.
6. Cover the top with garlic, the remaining green branches.
7. Pour in boiling water, cover with lids.
8. Wait ten minutes.
9. Drain the marinade.
10. Salt, sweeten, add vinegar.
11. Leave to boil.
12. Boil for a minute, pour vegetables with marinade.

With apples

Description. Sweet marinade with apples is made from dense and ripe fruit, without dents or damage. You can mix different tastes.

What to prepare:

• tomatoes - 2 kg;
• an apple - two or three pieces;
• sweet pepper - one fruit;
• parsley - a bunch;
• salt - 30 g;
• sugar - 100 g;
• vinegar essence - one teaspoon.

How to do

1. Cut the stems of the tomatoes.
2. After removing the seeds, cut the peppers and apples in half.
3. Alternating with apples, fill the jar with tomatoes.
4. Lay pieces of pepper along the walls.
5. Pour in boiling water, soak for ten minutes.
6. Pour the liquid into the pan, salt, sweeten, wait for boiling.
7. Add vinegar, boil for five minutes.
8. Pour in vegetables and clog.

With plums

Description. Pickled tomatoes with plums will interest experienced housewives who have already tried different recipes. The fruits combine well with each other, in the process of pickling "exchange" aromas and tastes. Pickled plums can then be served with meat or pilaf.

What to prepare:

• tomatoes - 1 kg;
• plums - 500 g;
• garlic cloves - three;
• onion - one;
• celery leaf - one;
• dill umbrella - one;
• horseradish leaf - one;
• black pepper - five peas;
• 3% vinegar - 100 ml;
• sugar and salt - four tablespoons each.

How to do

1. Lay the leaves and umbrella of dill on the bottom.
2. Cut the onion rings, lower inward.
3. Spread garlic cloves (can be cut into plates) and black peas on top.
4. Puncture tomatoes at the stalk, and plums in different places.
5. Alternating, put the fruits in a jar.
6. Boil water, fill the workpiece, cover.
7. Wait five minutes.
8. Pour, boil, repeat the procedure again.
9. Salt, sweeten boiled water a third time, add vinegar solution.
10. Wait for boiling, pour into a container, tighten.

With basil

Description. Pickled tomatoes for the winter with basil are spicy and aromatic. You can try the workpiece two days after the twist. For seaming, both ordinary tomatoes and cherry tomatoes are suitable.

What to prepare:

• tomatoes - 1 kg;
• garlic - four cloves;
• fresh basil - a bunch;
• laurel - one leaf;
• pepper peas - five pieces;
• 9% apple cider vinegar - 35 ml;
• salt - a teaspoon;
• sugar, honey - a tablespoon.

How to do

1. Cut along the garlic cloves.
2. Puncture the fruit at the stalk, put in a container.
3. Top with all the dry seasonings, garlic, sprinkle with salt and sugar.
4. Pour boiling water, leave for ten minutes.
5. Drain the liquid along with all the spices into the pan.
6. Put on fire.
7. As soon as it boils, add honey, basil leaves, vinegar solution.
8. Cook for another five minutes, pour the ingredients with marinade.

With onion

Description. Pickled tomatoes with onions and oil are sweet, although they are closed for the winter with vinegar. If desired, you can add 80 g of sugar if the fresh fruits seem acidic. The ingredients are calculated per liter capacity.

What to prepare:

• tomatoes - 700 g;
• bulb - one head;
• laurel - two leaves;
• black pepper - five peas;
• cloves - five buds;
• salt - 90 g;
• vegetable oil - two tablespoons;
• 9% vinegar solution - 30 ml.

How to do

1. Lay laurel, cloves, black peas at the bottom of the container.
2. Cut the onion into rings.
3. Cut the red fruits in half.
4. Alternating, lay the vegetables in layers.
5. Boil water, salt.
6. Add vinegar, pour the marinade into a jar.
7. Cover, pasteurize.
8. Pour in oil, cork.

With vegetables

Description. A juicy assortment of pickled vegetables will look attractive if you cut the ingredients with a curly knife. The recipe uses a cold pickling method that requires pasteurization of a filled can.

What to prepare:

• tomatoes - 1.5 kg;
• carrots - one or two pieces;
• bulb - one head;
• garlic - one head;
• bell pepper - one fruit;
• chili - one pod;
• dill, parsley - a bunch;
• horseradish - one leaf;
• cherry - five sheets;
• currant - two leaves;
• black peas - eight pieces;
• salt, sugar - a tablespoon;
• 9% vinegar - 50 ml.

How to do

1. Cut garlic cloves lengthwise;
2. Chop onion and carrot rings.
3. Cut bell pepper into several pieces.
4. Put in the container all the leaves, onions, garlic, chili, black peas.
5. Mix tomatoes with pieces of vegetables.
6. Sprinkle salt and sugar on top.
7. At the bottom of a deep pan, lay a clean cloth several times folded, such as a kitchen towel.
8. Set blanks covered with lids on the fabric, pour water into the pan so that the level reaches “shoulders”.
9. Bring to a boil under the lid.
10. Keep on low heat for 30 minutes (time depends on the volume of the container).
11. Add vinegar to the blanks, roll up.

With beetroot

Description. Beetroot marinade gives the appetizer a sweet and sour flavor and beautiful color.

What to prepare:

• tomatoes - 1.5 kg;
• beets - two pieces;
• garlic - two cloves;
• chili - a small pod;
• parsley, dill, cilantro - a bunch;
• dry seasonings - to taste;
• vinegar essence - a teaspoon;
• sugar - 40 g;
• salt - 30 g.

How to do

1. Peel and chop the beetroot in circles.
2. Poke the tomatoes at the stalk.
3. Put greens, a burning pod, and garlic in a bowl.
4. Spread the red fruits on top.
5. Lay out beetroot circles on the sides of the jar, put one on top.
6. Boil water with any dry seasoning.
7. Salt, sweeten, pour in the essence.
8. After boiling, remove the marinade from the heat, pour into a jar, roll up.

With garlic

Description. The recipe is prepared without vinegar. Tomatoes in a garlic dressing are spicy and aromatic. If desired, you can add spices and fresh herbs.

What to prepare:

• tomatoes - 2 kg;
• garlic - two heads;
• salt - 35 g;
• boiling water.

How to do

1. Pierce the fruits, put in a bowl.
2. Pour in boiling water, cover, leave for ten minutes.
3. Pour the liquid into the pan, salt.
4. Cut the garlic head, put the slices on top on scalded tomatoes.
5. When the water boils, pour into a container, twist.

With honey

Description. Pickled tomatoes with honey have a garlic-honey flavor, are prepared without the addition of vinegar. Cream tomatoes are best suited for rolling, they are more dense.

What to prepare:

• tomatoes - 1 kg;
• garlic head - one;
• honey - two tablespoons;
• horseradish root - one;
• currant leaf - one;
• black pepper - nine peas;
• laurel - three leaves;
• cloves - three buds;
• salt - 90 g.

How to do

1. Cut each red fruit along approximately two-thirds.
2. Put the garlic clove in the “pocket”.
3. Put leaves, black peas, cloves, chopped horseradish root at the bottom.
4. Fold the filled fruits into the container.
5. Pour boiling water, cover with lids.
6. Wait a quarter of an hour.
7. Drain the liquid in a container for the preparation of brine, boil.
8. Repeat the procedure two more times.
9. Put honey in boiling water, salt.
10. Pour into a container, twist for the winter.

With grapes

Description. Another option for preparing marinade without vinegar. An original recipe with grapes will preserve the freshness of tomatoes. You can experiment with different varieties, even dark grapes can be used.

What to prepare:

• tomatoes - 1.3 kg;
• white grapes - 300 g;
• garlic cloves - two pieces;
• sweet pepper - two pieces;
• parsley, dill - a bunch;
• sugar - 60 g;
• salt - 30 g.

How to do

1. Cut the garlic cloves into plates and pepper into large pieces.
2. Place green branches and chopped vegetables at the bottom of the container.
3. Lay out the tomatoes, alternating with grapes.
4. Pour in boiling water, leave for 20 minutes.
5. Drain, boil again.
6. Salt, sweeten, stir.
7. Fill again, roll up the cans.

"Under the snow"

Description. Pickled tomatoes with instant garlic are salted faster if cherry is used. Preparing a “snowy” snack with mustard seeds and vinegar.

What to prepare:

• cherry tomatoes - 500 g;
• garlic - two cloves;
• mustard seeds - a teaspoon;
• peppercorns - two to three pieces;
• salt - 30 g;
• sugar - 60 g;
• 9% vinegar - four tablespoons.

How to do

1. Pierce the stalks at the cherry.
2. Fill the bowl with fruits.
3. Pour boiling water, leave for ten minutes.
4. Drain the water into the pan.
5. Salt, add sugar.
6. Grind the garlic cloves.
7. Put the resulting mass on top on the cherry.
8. Sprinkle with mustard seeds.
9. Pour marinade.
10. Add vinegar.
11. Roll up the covers.

Green slices

Description. Crispy green tomatoes with a spicy flavor are great as an appetizer for hot dishes. To make the fruits well salted, it is better to cut them into pieces.

What to prepare:

• unripe fruits - 1 kg;
• garlic - three teeth;
• sweet pepper - one fruit;
• chili - one pod;
• black peas - three pieces;
• parsley - a pair of branches;
• salt - 60 g;
• sugar - 80 g;
• 9% vinegar solution - 50 ml.

How to do

1. Cut the green fruits into slices.
2. Grind garlic, parsley, peppers in a blender, add black peas.
3. Stir with tomato slices.
4. Put the resulting mass in a jar.
5. Boil water, salt, sweeten, pour vinegar.
6. Pour the marinade over the vegetables.
7. Cover, sterilize in a pan for 15-30 minutes.

Brown whole

Description. Unripe brown tomatoes, like green ones, are good for pickling. The fruits retain their shape, acquire a piquant flavor.

What to prepare:

• tomatoes - 2 kg;
• onions - 300 g;
• chili - two pods;
• dill - a bunch;
• horseradish - one small root;
• currant - three leaves;
• black pepper - five peas;
• cloves - five buds;
• laurel - three leaves;
• 3% vinegar solution - 100 ml;
• salt - 30 g;
• sugar - 40 g.

How to do

1. Cut the bulbs into several pieces.
2. Peel and chop the horseradish.
3. Pierce the tomatoes at the stalk.
4. At the bottom of the container, put dill, currants, cloves, laurel, black peas, chili.
5. Lay the tomatoes in rows, alternating with pieces of horseradish and onion.
6. Salt, sweeten water, wait for boiling.
7. Pour in the vinegar solution, remove the pan from the heat.
8. Pour the marinade into jars, screw the lids ..

No sterilization

Description. Filled cans are recommended to be pasteurized, but sterilization can be dispensed with. Before laying containers, rinse, dry, warm them well in the oven.

What to prepare:

• tomatoes - 1.5 kg;
• onion - one;
• garlic - five cloves;
• celery - a stalk;
• horseradish - one leaf;
• black pepper - six peas;
• laurel - two leaves;
• dill - two umbrellas;
• salt - 60 g;
• sugar - 20 g;
• vinegar essence - a teaspoon.

How to do

1. Chop the celery, cut the cloves along, chop the onion.
2. Put leaves, black peas, garlic, onion, and celery at the bottom of the bowl.
3. Pierce and tightly stack the fruits.
4. Pour boiling water, leave for 20 minutes.
5. Pour into a pan, boil.
6. Pour in, wait ten minutes, drain again.
7. Put boiling clean water, salt, pour sugar.
8. After boiling pour in vinegar essence, cook for another three minutes.
9. Pour the marinade into the jars, seal them tightly with lids.

With citric acid

Description. For a change it is worth trying to prepare a "lemon" pickle. According to reviews, the "lemon" perfectly replaces acetic acid, gives the workpiece a pleasant sourish aftertaste.

What to prepare:

• tomatoes - 2 kg;
• citric acid - two teaspoons;
• garlic prongs - two pieces;
• laurel - three leaves;
• black pepper - five peas;
• parsley - a bunch;
• salt - 20 g;
• sugar - 100 g.

How to do

1. Put black peas, garlic, parsley, and laurel at the bottom of the bowl.
2. Pierce and stack the red fruits.
3. Pour boiling water, leave for 15 minutes.
4. Drain, salt, pour sugar, lemon granules.
5. Wait for boiling, immediately remove from heat.
6. Pour into banks, roll up.

Guests and households will appreciate juicy pickled tomatoes with a pleasant acidity for the winter in jars. After completing at least one of the proposed recipes step by step, the housewives can subsequently adjust the recipe to their personal preferences. Billets are stored for two years with proper sterilization.

Reviews: “Even my moody husband likes”

To spin, take fleshy and thick-skinned varieties. In a jar of black and allspice peas, a clove of garlic, parsley, dill, you can horseradish and currant leaves. For marinade per 1 liter of water 1 tbsp. tablespoon of salt and 2 tbsp. tablespoons of sugar with a small slide. Sterilize jars, lay vegetables and pour boiling brine. Before twisting into a jar, pour 1 teaspoon of vinegar essence and roll up. Put the banks upside down, wrap them up and hold for 2-3 days until they cool. Then to the pantry and until winter!

bartini, http: // www. vlad-forum. net / archive / index. php / t-6856.html

I can offer one for 1 liter of brine: 2 tbsp. tablespoons of salt without top, you can have one with a slide and 4 tablespoons of sugar, 3 tablespoons of honey, onions ”chop large heads with rings, sweet pepper. Slightly, a little, add hot, spices that you like, dill, etc. I like to add two branches of parsley. You can drink the brine, delicious. Vinegar to taste, I add 1-2 tablespoons of wine vinegar to a 3 liter jar ..

Lydia, http: // www. tomat-pomidor. com / newforum / index. php? topic = 3636.0

My recipe - tomatoes do not burst. I put a leaf of horseradish, a dill umbrella and a dill stick in small jars, a whole red pepper, a little black pepper a couple of peas and a clove of garlic, then stuffed with tomatoes. Brine: two tablespoons of salt and two tablespoons of sugar in 1 liter of water. I boil and pour jars of tomatoes, cover with lids and leave for 10-15 minutes. I pour the brine from the cans back into the saucepan, add a couple of tablespoons of grape vinegar, boil and pour the cans with tomatoes, close the lids and put the cans in a pot with hot water for sterilization. When the water boils, I turn on the timer: for 250g cans 10 minutes of boiling, for 700g cans 15 minutes. In larger ones, I never lay tomatoes; it’s not convenient to use them later. Even my moody husband likes tomatoes. I make small zucchini and cucumbers according to the same recipe. Lena
PS! I use jars of jams, sauces, etc. with screw caps.

cosmopolitan, http: // dacha. wcb. com / lofiversion / index. php? t1175.html

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