If you are from a Slavic culture, you are probably already familiar with the taste of pickled (canned) tomatoes. There are many pickling recipes and they differ not only in the use of various spices, but also in the use of fruits of various varieties and different degrees of maturity.
Jars with beautiful, fragrant tomatoes remind us of a warm, colorful summer in winter and become a wonderful addition to any festive and everyday dishes.
In order to pickle tomatoes for the winter, it is necessary to choose only the highest quality, beautiful, elastic and undamaged fruits. Another important feature is the size of the tomatoes. They should be almost the same.
Delicious pickled cherry tomatoes for the winter
Almost every hostess tries to close as many delicious pickles as possible for the winter in order to treat herself and her loved ones to the taste of summer in winter. If you want to preserve tomatoes at home, but do not know how to do it, I bring to your attention a very tasty and uncomplicated recipe. Now you will have a good opportunity to save tomatoes for the winter.
Ingredients for three 1.5 liter jars:
- Cherry tomatoes - 3 kg.
- Bulgarian pepper - 2 pcs.
- Onion - 2 pcs.
- Garlic - 3-4 cloves (large)
- Bay leaf - 3-6 pcs.
- Chili pepper - 1 pc.
- Black pepper (peas) - 10-12 pcs.
- Allspice - 6-9 pcs.
- Vinegar 9% - 6 tbsp. l.
- Salt - 3 tbsp. l.
- Sugar - 6 tbsp. l.
- Umbrella dill - 9 pcs.
- Currant leaves - 12 pcs.
- Cherry leaves - 9 pcs.
- Horseradish leaves - 3 pcs.
Marinade for a 1.5-liter jar of tomatoes:
- Sugar - 2 tbsp. l.
- Salt - 0.75 tbsp. l. (without slide)
- Vinegar 9% - 2 tbsp. l.
Marinade for a 3-liter jar of tomatoes:
- Sugar - 4 tbsp. l.
- Salt - 1.5 tbsp. l.
- Vinegar 9% - 4 tbsp. l.
Cooking:
This recipe uses cherry tomatoes, but you can use any other variety. The main thing is that the sizes of the tomatoes are approximately the same.
1. First of all, wash the jars with baking soda and dry them. At the bottom of each jar we put dill umbrellas, chopped cloves of garlic, onion, cut into half rings, a small piece of chili pepper (without seeds, otherwise the tomatoes will be very bitter), bay leaves, currant leaves, cherries and horseradish, allspice and black.
It is not necessary to sterilize jars, as we will fill them with boiling water.
2. Next, we have tomatoes in turn. Before we start putting them in jars, we need to make a few pricks with a toothpick at the stalk of each fruit. This method allows you to keep the tomatoes whole, the skin does not burst. We do not fill the jar completely, as we need a place for pepper and herbs.
3. Now we cut the bell pepper into strips and lay them along each jar in a circle. On top we put one more dill umbrella and a couple of currant leaves.
If there is room left in the jars, fill it with tomatoes, because in the process of harvesting, they will settle.
4. Now you need to fill the jars with boiling water. It is necessary to ensure that water gets on the tomatoes, otherwise the jar will burst. We cover the jars with boiled lids and leave it for 10-15 minutes.
5. Then drain the water back into the pan. Next, we will prepare the marinade from this water. To do this, add here 6 tbsp. l. sugar, 3 tbsp. l. salt without a slide and bring to a boil.
6. Before pouring the boiled marinade into jars, add 2 tbsp to each. l. 9% vinegar. We close it tightly with metal lids, turn it upside down and wrap it with a warm blanket.
You can also add a pinch of cinnamon if you like. Tomatoes are beautiful, fragrant and very tasty. Enjoy your meal!
Tomatoes "in the snow" with garlic and vinegar without sterilization - recipe for 1 liter jar
Such an interesting name for this preparation is simply explained: the role of “snow” is played by garlic, which gives the tomatoes an absolutely wonderful taste and aroma. They are prepared quickly, because you do not have to spend a lot of time sterilizing. I recommend paying attention to this recipe for all fans of the original tomato blanks.
Ingredients per liter jar:
- Tomatoes - 400-500 gr.
- Garlic (chopped) - 2 tsp
- Peppercorns - 3 pcs.
- Mustard (in grains) - 0.5 tsp.
- Sugar - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Vinegar 9% - 2 tbsp. l.
Cooking:
1. Put the tomatoes in clean jars and pour boiling water over them. Cover with boiled lids and leave for 10-15 minutes.
2. Then drain the water into a saucepan, add salt, sugar and bring to a boil. Before pouring the marinade over the tomatoes again, add chopped garlic, mustard, peppercorns and vinegar to each jar. We roll up the jars, turn them upside down, cover with a warm blanket and leave it like that until it cools completely.
How to prepare tomatoes in 3 liter jars for storage in an apartment
If you live in an apartment and think about how best to prepare tomatoes for the winter: pickle or pickle, pickling is better. Such tomatoes are perfectly stored in the apartment all winter, if left.
Ingredients for a 3 liter jar:
- Tomatoes
- Salt - 3 tbsp. l.
- Sugar - 5 tbsp. l.
- Vinegar 9% 3 tbsp. l.
- Umbrella dill - 2-3 pcs.
- Bay leaf - 2 pcs.
- Horseradish root - 50 gr.
- Garlic - 2-3 cloves
Cooking:
1. First of all, we sterilize a clean jar, wash and cut the tomatoes in half (cut off the stalks), clean and chop the garlic and horseradish root. At the bottom of the jar we put dill, bay leaf, garlic cloves cut in half and chopped horseradish root. Next, lay the tomatoes cut side down.
2. Wash the lid and keep it in boiling water for 5 minutes. Pour 1.5 liters of water into a saucepan and bring to a boil.
3. When the water boils, add sugar, salt to it and boil for a couple of minutes about the complete dissolution of the bulk.
4. Then pour vinegar into a jar of tomatoes and a thin stream of marinade so that the jar does not burst. We cover our glass container with a lid.
5. Pour cold water into a tall saucepan, put a piece of cloth on the bottom so that the jar does not burst and carefully place the jar. Bring the water in a saucepan to a boil, reduce the heat and leave to sterilize for 15 minutes. We take out the jar from the pan, add the brine to the top, cover with a lid and roll up.
6. Turn the neck down and leave to cool completely. Such tomatoes can be safely stored in the apartment.
Tomatoes "Royal" canned for the winter
From year to year, diligent housewives turn home canning into art, replenishing their cookbooks. I want to offer you another good recipe for fragrant, tender and sweet tomatoes, which will always come in handy in winter. Their gourmets appreciate and love for their piquant, unusual taste. The ratio of ingredients is indicated for a 3 liter jar.
Ingredients:
- Small tomatoes - how much will settle in a jar
- Carnation buds - 3-4 pcs.
- Allspice - 4 peas
- Umbrella dill - 3 sprigs
- Hot pepper - a ring about 5 mm.
- Bay leaf - 2 pcs.
- Bulgarian pepper - 1 pc.
- Salt - 2 tbsp. l.
- Sugar - 1/2 tbsp.
- Vinegar 9% - 50 gr.
- Garlic - 1 medium head
Cooking:
1. We select tomatoes that are even in shape for canning. We wash them thoroughly and pierce them with a sharp toothpick at the stem so that they do not burst from hot water.
2. In a prepared, sterilized jar at the bottom, place green bell pepper, clove buds, dill, allspice peas and hot pepper rings. We carefully lay the fruits, pour boiling water. Leave the workpiece to cool so that the water becomes warm.
3. Having endured the time, pour the liquid from the jar into the pan, add salt and sugar to it, and garlic and vinegar, cut into pieces, into the jar. As soon as the brine boils, immediately pour the tomatoes over it in a thin stream. We roll up the pickle and place it under the covers so that the cooling process takes place gradually.
Green tomatoes "Lick your fingers" in jars
Canned tomatoes according to this recipe are sweet and sour, crispy and tasty. They are perfect as a separate appetizer or salad with greens with potatoes or meat.
Ingredients:
- Green tomatoes - 1.3 kg
- Garlic - 8 cloves
- Cloves - 4 buds
- Black peppercorns - 10 pcs.
- Sweet pea pepper - 10 pcs.
- Mustard seeds - 1 tsp
- Bay leaf - 2 pcs.
- Water - 750 ml.
- Salt - 1 tbsp. l.
- Sugar - 3 tbsp. l.
- Table vinegar - 100 ml.
- Parsley - 5 sprigs
- Dill - 5 sprigs
Pickled tomatoes with citric acid
If you don't like to spend a lot of time on canning, then this wonderful appetizer of pickled tomatoes with citric acid and basil will suit you. The whole harvesting process takes a minimum of time and you will have delicious pickled tomatoes in a jar.
Ingredients for a 1.5 liter jar:
- Tomatoes (Cherry and Yellow Plum)
- Purple basil - 1 sprig
- Bay leaf - 1 pc.
- Allspice (peas) - 2-3 pcs.
- Carnation (bud) - 2 pcs.
- Citric acid - 0.5 tsp.
- Sugar - 2 tbsp. l.
- Salt - 1 tbsp. l.
Cooking:
1. Place basil, bay leaf and allspice on the bottom of a clean, sterilized jar. Next, fill the jar with tomatoes.
2. After we put the tomatoes in the jar to the brim, pour boiling water over them. Cover with a lid and let stand for 15-20 minutes until cool.
3. After the time has elapsed, drain the water from the can into the pan. Add sugar (2 tablespoons), salt (1 tablespoon without a slide) and citric acid (0.5 tsp). We put the saucepan on the fire, bring to a boil and let it boil for 1-2 minutes so that the spices dissolve. Then pour the marinade into a jar of tomatoes. We cover with a lid and roll it up. We turn the glass container upside down, cover and leave it like that until it cools completely.
Cooking pickled tomatoes with vegetable oil and onions
This recipe for pickled tomatoes will not only diversify your preparations for the winter, but will also delight your eyes and taste sensations. Tomatoes are so tasty that you will lick your fingers.
Ingredients:
- Red tomatoes - 1.5 kg.
- Dill and parsley greens
- Bay leaf - 3 pcs.
- Black peppercorns - 9 pcs.
- Garlic - 3 cloves
- Onion - 5 pcs.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Vegetable oil - 1.5 tbsp. l.
- Vinegar 9% - 3 tbsp. l.
- Liter jars - 3 pcs.
Cooking:
1. First, prepare the jars, they need to be washed well, poured over with boiling water and dried on a clean towel. Peel and cut the onion into rings. At the bottom of dry jars we spread parsley and dill, a clove of garlic for each jar and one bay leaf and black peppercorns for three things.
2. Now we lay clean, dried tomatoes and onion rings in layers.
If the tomatoes are large, they can be cut in half or quarters.
3. Put 1.5 liters of water on the fire and bring to a boil. Carefully pour into jars so that the jars do not burst. Pour boiling water over the lids for five minutes. We cover the jars with clean, heated lids and leave for ten minutes. The remaining water in the pan is no longer needed.
4. After 10 minutes, pour the water from the cans into the pan. Bring to a boil and once again pour into jars, leave them for 10 minutes. After the allotted time, pour the water from the cans into the pan, add salt (1 tablespoon) and sugar (two tablespoons), bring to a boil. Remove from heat, pour 1.5 tablespoons of vegetable oil and three tablespoons of vinegar. Mix and pour into jars. Banks are twisted with lids or rolled up.
5. Turn them upside down and cover with a blanket until they cool completely. Pickled tomatoes are ready!
Sweet tomatoes with carrot tops
This recipe for harvesting tomatoes differs from the usual ones in that only carrot tops are added from seasonings. It gives the tomatoes a special taste. The marinated appetizer turns out to be moderately salty, moderately sweet, and most importantly, very tasty.
Delicious and quick pickled snack recipe with aspirin
This pickled tomato recipe is the fastest ever. Just pour boiling water over the tomatoes and roll them up. Tomatoes are obtained as barrel and very tasty.
- Tomatoes
- Garlic
- peppercorns
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar - 50 ml.
- Aspirin - 3 tablets
Cooking:
At the bottom of a sterilized jar we put a washed and dried horseradish leaf, clean and dry tomatoes, peppercorns, garlic cloves, salt, sugar, vinegar and crushed aspirin tablets. Pour boiling water over everything, cover with a lid and roll up. Turn the jar upside down, cover with a blanket and leave it like that for a day.
Pickled Tomatoes with Honey and Onions
A very interesting recipe for sweet tomatoes, in which an unusual combination of sweetness and bitterness can be bewildering. But doubt will be dispelled as soon as you eat them for the first time and in the next harvesting season you will definitely return to this peculiar recipe.
Ingredients for three jars of 0.5 liters:
- Tomatoes - 500-600 gr .. (depending on the tomato)
- Onion - 1-2 pcs.
- Garlic - 1-3 cloves
- Bay leaf - 1-3 pcs.
- Black peppercorns - 9 pcs.
For 1 liter of brine:
- Salt - 4 tsp
- Apple cider vinegar - 4 tsp
- Honey - 4 tbsp. l.
Cooking process:
Before you start harvesting, make sure that the tomatoes are at room temperature. If you keep them cold, they will burst.
1. First of all, we need to wash, dry and chop the tomatoes with a toothpick at the stem. Peel and cut the onion into rings.
2. In clean, steamed containers, put chopped garlic, black pepper and bay leaf. Then we lay small tomatoes and onion rings in layers. Fill with boiling water, cover with sterilized lids and leave for 10 minutes.
2. Drain the water from the cans into the pan and add salt to it. Put on fire and bring to a boil. As soon as the solution boils, add honey, vinegar to it and mix. Fill them with prepared tomatoes in a jar. We close the jars tightly or roll them up with a key, turn them upside down, cover and leave it like that until it cools completely.
A refrigerator or a cool cellar is suitable for storing canned tomatoes.
Pickling tomatoes for the winter with mustard seeds
Tomatoes according to this recipe are very tasty with a piquant flavor that mustard gives. It can be served as a separate appetizer or as an addition to the second course.
Ingredients for a 3 liter jar:
- Tomatoes
- Bulgarian pepper - 1 pc.
- Carrots - 4-5 pcs. (shallow)
- Garlic - 2-3 cloves
- Dill umbrellas - 3-4 pcs.
- Currant leaves - 3-4 pcs.
- Bay leaf - 4 pcs.
- Black pepper (peas) - 6-8 pcs.
- Mustard (seeds) - 1 des. l.
- Citric acid - 1/3 dec. l.
Brine for 1 liter of water:
- Salt - 2 tbsp. l.
- Sugar - 1 tbsp. l.
Cooking:
1. At the bottom of a clean and dry jar we put currant leaves, bay leaves, dill umbrellas, tomatoes, carrots, and on top we leave a place for sliced pepper, dill umbrellas, and bay leaf.
2. Fill the contents of the jars with boiling water, cover with boiled lids and leave for 30 minutes.
3. After the specified time, drain the water into the pan and prepare the brine. To do this, add salt, sugar and bring to a boil. Before pouring the marinade into a jar, add citric acid, mustard seeds and black pepper to it. Cover with a lid and send to sterilize in a water bath for 10 minutes. Then we take out the jar and roll it up. Turn upside down, cover and leave to cool completely. 
After you've finished canning the tomatoes, let the jars stand untouched for 30 days before opening the jar. During this time, the tomatoes will be saturated and enriched with the aromas of spices and herbs. They go great with any potato dish (especially fried potatoes), any pasta dish, plov, meat dish, etc.
I wish you great preparations and let me know what you think of the recipes that I shared with you today. I'd love to hear about your canning experience.
Tomatoes for the winter - conservation
In the summer I prepare tomatoes in jars, so that later in the winter I open such a jar for a holiday, tomato pickle is also very tasty - I drink it all with pleasure.
Rolling up tomatoes for the winter is very simple and fast. I used to roll up in 3-liter jars, but for the last two summers, tomatoes have not fallen in price, so I switched to liter jars.
So for one liter jar we need:
- 500 gr. tomato (approximately, it all depends on the size of the tomatoes)
- 2-3 cloves of garlic
- 1 leaf of lavrushka
- 3-4 black peppercorns
- sprigs and inflorescences of dill
- 1 st. heaping spoonful of sugar
- 1 st. a spoonful of salt without a slide
- 1 st. a spoonful of vinegar 9%
Before you can preserve tomatoes, you need to prepare jars - rinse with detergent or soda, rinse well and sterilize in a kettle over steam for 5-8 minutes. I throw the seaming lids straight into the kettle to boil.
My tomatoes are also laid out in jars.
tomatoes for canning
distributing to banks
I boil an electric kettle and pour boiling water into jars of tomatoes. I cover the jars with seaming lids for 5-10 minutes.
Then I drain the liquid from the jars into a saucepan, this is best done using a plastic lid with holes.
I boil the liquid drained from the jars in a saucepan, and in the meantime I put it in jars with tomatoes - salt, sugar and vinegar.
pouring liquid into a bowl
I add salt, sugar, vinegar to jars
When the liquid in the pan boils, I pour it into jars, cover them with lids, roll them up, turn them over, and wrap them up for a day.
tomatoes for the winter in liter jars
Everything, the tomatoes are ready for the winter - delicious.
P.S. If you want to roll tomatoes in 3-liter jars - multiply the amount of salt, sugar and vinegar by 3.
Sweet tomatoes for the winter
These sweet tomatoes, which I make for the winter, are considered favorites among my friends and relatives. And even those who were suspicious and skeptical about the amount of sugar in this billet later admitted that they were wrong. I highly recommend making at least a trial batch of two or three jars for the first time and you will see for yourself that sweet tomatoes turn out to be incredibly tasty. Preparing this preservation for the winter from tomatoes is very simple, fast and without sterilization. Another nuance, it is in this recipe that any spices are completely optional, they will simply interfere here and interrupt the taste. All I allow is a couple of bay leaves and a few allspice, which I put in a boiling sweet pickle, but I pour it without them.
Ingredients:
for a 3 liter jar:
- from 1.5 to 1.8 kg of tomatoes
- 200 gr sugar
- 1 tablespoon with a slide of coarse salt
- 80 ml table 9% vinegar
- 2 bay leaves
- 5 - 8 allspice peas
Cooking method
We tightly pack ripe tomatoes into sterilized prepared jars (if you want the skin not to burst when interacting with hot water, then prick them with a needle or a sharp toothpick at the stem, although sometimes this does not save) and pour boiling plain water. Cover with lids and let stand for about 20 minutes. Then drain the liquid into a saucepan and add sugar, salt, spices and bring everything to a boil again.
Pour vinegar into each jar and then hot marinade (I filter it, but this is an optional step). We roll it up hermetically with iron lids, turn it upside down and wrap it well with a blanket. Let it cool completely for about 24 hours. Sweet tomatoes are stored in the apartment, at room temperature all winter, in a place protected from light. Enjoy your meal.
Whoever says that salting for the winter is not fashionable, that in winter you can buy everything in the store, real housewives know the value of homemade preparations. Tasty and safe vegetables closed with their own hands become a real lifesaver in winter. They are served for dinner with a side dish or put on the festive table - in any case, the popularity of the dish remains relevant for many years. Therefore, we offer you proven recipes for pickled tomatoes in liter jars for the winter.
Pickled tomatoes and cucumbers have been and remain the most relevant summer preparations. Among the many recipes, the most reliable, time-tested method is the method of sterilizing jars. Below is a recipe that does not take much time and guarantees a delicious result that is sure to delight in winter. It should be noted that for pickling it is better to choose dense tomatoes of a small size, the “cream” variety is well suited.
Pickled tomatoes in liter jars: a classic recipe
Ingredients for four liter jars:
- Dense tomatoes - 2.5-3 kg;
- Bulb - 1 pc. medium size;
- Garlic - 1 head;
- Parsley - 1 bunch.
To prepare the marinade, you need the following products:
- Water - 3 liters;
- Salt - 2 tbsp. l.;
- Sugar - 9 tbsp. l.;
- Bay leaf - 3 leaves;
- Peppercorns - 5-6 peas;
- Vinegar 9% -1 cup 200 ml;
Wash jars with lids well, even with soap and a brush under running water, then sterilize. Liter jars are convenient because they can be sterilized in the oven. To do this, you need to put them in a cold oven and turn on the temperature of 200 ° C and just leave the jars there for 20 minutes. At this time, the lids should be boiled in water for 3-5 minutes.
At the bottom of the jars put the onion, cut into half rings, a couple of sprigs of parsley, carrot rings. Lay the washed and dried dense tomatoes tightly, add a layer of onion on top.
For the marinade, send salt, sugar, pepper and bay leaves to the water. Bring to a boil, turn off and pour in the prepared vinegar. While it is hot, pour into jars and put on sterilization. To do this, you need a deep saucepan with boiled water, where jars of tomatoes are placed. It is important that the brine and water in the pan are the same temperature so that the jars do not burst. When small bubbles appear in the jars, 4 minutes should be detected - this is enough for sterilization. Then take the jars out of the pan, roll up with a key and wrap upside down until cool.
Pickled tomatoes in liter jars without sterilization "Lick your fingers"
Recently, salting has become increasingly popular, for the preparation of which sterilization is not required. It takes a lot of time and requires serious preparation, because you have to work a lot with hot objects. Among the many existing recipes, there is one that is time-tested and guarantees a delicious result. These are pickled tomatoes “Lick your fingers”, which are prepared in liter jars without sterilization.
For him, it is better to choose tomatoes of the "Cream" or "Alyonka" variety, they are dense and small - ideal for a liter jar. So the ingredients are:
- Tomatoes - 0.5 - 0.7 kg;
- Water - 0.7 l.;
- Salt - 1 tbsp. l.;
- Sugar - 1.5 tbsp. l.;
- Vinegar 9% - 1 tbsp. l.;
- Dill umbrella - 1 pc.;
- A sprig of celery - 1 pc.;
- Bay leaf - 1 pc.;
- Peppercorns - 3 pcs.;
- Carnation - 2 pcs.;
- Hot chili pepper - 1 ring
- Garlic - 7 cloves.
If the hostess plans to close more than one jar, the indicated ingredients are multiplied by the corresponding amount.
First you need to thoroughly wash the jar (or jars) under running water with a brush. Dry them after. Then put a dill umbrella, peppercorns, cloves, four cloves of garlic and a slice of chili on the bottom.
Boil water in a separate saucepan and pour over a jar of tomatoes with boiling water. While the water boils, you should sterilize the lid, this is done either in a saucepan with boiling water, or you can put it in the oven for 5 minutes at a temperature of 200 degrees.
Cover the jar with a clean lid and leave for 10-15 minutes. After the water is drained back into the pan, add sugar, salt and vinegar there. Bring everything to a boil. Pour the jar to the brim with the resulting hot marinade so that air does not get under the lid, after laying the remaining cloves of garlic on top of the tomato.
Roll up with a key, turn upside down and put in a warm place for a day. Then take it to the pantry or cellar before winter.
Pickled tomatoes with citric acid: recipe for 1 liter of water
Pickled tomatoes in winter are a real salvation for lovers of a hearty meal. One of the recipes for a delicious marinade is a recipe based on citric acid. For him you will need:
- Tomatoes - not very large, dense;
- currant leaves;
- Dill - 1 brush;
- Peppercorns - 3-4 pcs.;
- Carnation - 3 pcs.;
- Garlic - 2 cloves;
- Carrots - 1 pc.;
- Sweet pepper - ½ pcs.;
- Salt -1 tbsp. l.;
- Sugar - 3 tbsp. l.;
- Citric acid - 1 tsp;
- Water - 1 l.
Currant leaves, dill, peppercorns and cloves are placed at the bottom of sterilized jars. Carrots are cut into thin circles or plates - for an amateur. Tomatoes are prepared by piercing the skin at the stalk with a needle or toothpick. Then they are placed in a jar, sometimes putting a couple of cloves of garlic and a few slices of sweet pepper. Boiling water is poured into jars, they are covered with a lid for 15-20 minutes. Meanwhile, prepare the marinade. To do this, add salt, sugar, citric acid to the water. The marinade brought to a boil is poured into a jar, after draining the cooled water. Roll up with a key and send to cool in a warm place.
Tomatoes marinated with mustard seeds
Traditionally, whole fruits are taken for marinating tomatoes. But there is a whole series of recipes where tomatoes are pickled in halves. This original solution allows you to beautifully set the table. I offer you one of these "half-hearted" recipes. Its unusualness is in the addition of mustard seeds, which gives a special taste to the dish.
Prepare (for a 1 liter jar):
- Tomatoes
- Mustard beans (2 teaspoons)
- Greens (parsley, basil)
- Garlic (3 cloves)
- Allspice (2-3 peas)
- Water (1 liter)
- Salt (1 tablespoon)
- Sugar (3 tablespoons)
- Vinegar, regular, 9% (50 ml)
Let's start with sterilizing jars. Boil the lids before canning.
Let's take tomatoes of a red degree of maturity. They can be large and medium. Let's cut them in half. It is desirable that no seeds be visible on the cut.
At the bottom of each jar we send garlic, herbs, peppercorns and mustard seeds. Lay the tomato halves on top. The cuts must face down!
Prepare the marinade and boil it for 3 minutes. Pour into jars, cover with sterilized lids. Place the jars in a pot of hot water. We put a towel at the bottom. Boil 10 minutes and roll up.
We invite you to watch a video on how to pickle tomatoes in liter jars:
Recipe for sweet pickled tomatoes with honey and garlic for the winter in a liter jar
Tomatoes with honey and garlic are a popular and unusual snack that many housewives prepare for the winter. The peculiarity of seaming is that they preserve tomatoes without vinegar, so even small children can enjoy the soft and delicate taste of tomatoes.
Necessary products for three liter jars:
- tomatoes "cream" - 2 kg;
- two spoons of honey;
- salt - 3 tbsp. spoons;
- a head of garlic;
- cloves - three pcs.;
- black peppercorns - 9 pcs.;
- bay leaf - 3 pcs.;
- for sharpness and aroma, you can add to the jar: horseradish root and currant leaf;
Cooking
Make a slit in the center of each tomato and insert two garlic cloves into it.
At the bottom of sterilized jars put: a bay leaf, three peas of pepper, one clove.
Place the tomatoes tightly in a jar and cover with hot water.
After 15 minutes, drain the water into a container.
Add honey + salt - boil.
Pour the finished marinade into jars with tomatoes, and let stand for at least 10 minutes.
Then again drain the marinade into a container, and boil. So repeat three times.
Roll up.
Dear hostesses! We hope you will like our recipes for pickled tomatoes in liter jars, and your family will like them. Prepare and please everyone with fragrant pickles!
Hello! In the summer, one of the main things awaits us - this is harvesting for the winter. And today we will prepare very tasty and sweet pickled tomatoes. Prepared according to the recipes described below, this is exactly what happens.
Opening the jar, its contents will scatter with a bang. And it takes a little effort to get it right. I think that you will succeed. Together we will analyze the method of pickling without sterilization.
Video - harvesting pickled tomatoes
Ingredients for a 3 liter jar:
For the marinade you need
- Black pepper - 3-4 peas
- Allspice - 2 peas
- Cloves - 1 piece
- Bay leaf - 1 piece
- Garlic - 1 tooth
- Hot pepper, dill
- Salt - 2 tablespoons
- Sugar - 3 tablespoons
- Citric acid - 1 teaspoon or Vinegar 9% - 3 tablespoons
Recipe for pickled tomatoes with carrot tops - we prepare for the winter
Here we have harvested tomatoes. Who is in the garden, who brought from the dacha. And someone bought it in the market. We will roll most of it into cans. Minimum list of ingredients. In addition to carrot tops, we will add sugar, salt and vinegar. They will be sweet.
We will need:
The main ones are tomatoes, carrot tops
Additional for brine:
- Water - 5 liters
- Sugar - 20 tablespoons
- Salt - 5 tablespoons
- Vinegar 9% - 2.5 cups (280 milliliters)
These products are enough for four 3-liter jars
Cooking process:
1. Wash jars and tomatoes well. Pour 5 liters of water into a saucepan. We put on fire. While it boils with us, we take 4-5 carrot stalks. And we put it in each jar at the bottom.
Early tomatoes may crack during canning. Don't worry, it won't affect the result in any way.
3. In the meantime, the water has boiled. Pour boiling water in a thin stream slowly, carefully so that the tomatoes do not crack and burn themselves.
And yet, always look so that the jar is not cracked.
4. Cover with a lid. We do not sterilize metal caps. Anyway, they are steam sterilized with boiling water. Cover the jars with a cloth. So let them stand 30 minutes.
We filled the banks not full. So that there is enough water for everyone equally.
Cover the pot with a lid to keep the water from escaping through the steam. As soon as it boils, put on a minimum fire. That way it won't boil too much. add sugar, salt. Bring to a boil again. Cover with a lid so that the salt and sugar dissolve well. And then add vinegar and immediately roll up the jars.
Here is the marinade. Immediately pour into jars and immediately roll up. Turn over and put in a dark warm place and cover with a warm cloth. Let them stand like this day.
Ready. Now they can be put in the cellar or in a dark, cool place. They are perfectly stored in the same way in the apartment.
Yes, summer is hot. Both literally and figuratively. It is necessary not only to relax, but also to have time to make blanks. How about without your favorite tomatoes. They decorate well both a regular table and a festive one.
Together we learned a recipe for very sweet and delicious pickled tomatoes for the winter. Studied methods without sterilization and quick preparation. Renders tomatoes go well with garlic and carrot tops.
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Every real housewife should know the secrets of how to cook a tomato for the winter, because for such a preparation you need to choose special tomatoes, and in addition, spices and other vegetables. The cooking process can last from several minutes to 1-2 hours, depending on the ingredients and consistency, and also on what you want to get as a result. Consider the principles of choosing tomatoes for juice, recommendations for their preparation and the best proven sauce recipes for the winter.
How to choose tomatoes for cooking
There are few selection rules. they are simple, but the result depends on their observance. So, let's begin:
- Depending on what consistency of juice is desired, it is worth choosing varieties of tomatoes. If you take the Bull's Heart variety, then the drink for the winter will turn out to be very thick, rich. And the variety of tomatoes "Tsar Bell" will give a lot of water, so the juice will be liquid, like apple juice.
- Even the most ripe vegetables are suitable for cooking tomatoes. Slightly soft, flattened, overripe will also be ideal for sauces.
- Green fruits of tomatoes should not be taken for juice, as they will spoil the color of the workpiece, its taste. Unripe vegetables do not provide much water, so their use is also not advisable.
- The format of the tomatoes for juicing does not matter. It can be small cherry tomatoes, medium cream or large fruits. Anyway, when cooking, they will be cut into pieces.
- Tomatoes grown under the open sun in the beds are considered ideal for making tomato juice. Fruits that ripen in greenhouses do not have a large volume of water for such a preparation and have a noticeable sourness.
In what bowl to cook a tomato
A caring hostess will definitely ask herself the question: is it possible to cook a tomato in an aluminum pan? There is no definite answer here: if dishes made of such material are used for 1-3 hours, then oxidation will not occur, but if the juice is infused and then only boiled, then it is better to choose other types of utensils. In an iron pan, enameled, cast iron, no chemical processes occur, therefore they are recommended for cooking tomatoes. Here is a list of utensils that may be needed for cooking tomatoes:
- Juicer for quickly detaching the pulp and veins of tomatoes from the juice.
- Saucepan or large deep bowl for boiling juice.
- Colander or sieve (for straining the sauce after cooking, if the juicer was not used before).
- Storage containers (jars with twists or tin lids).
- A scoop or a large mug for pouring tomato juice into jars.
- Seaming key (if classic tin can lids are used).
How long to cook the sauce for the winter
To understand how many minutes you need to boil the juice until ready, it is worth analyzing the entire cooking process. If the heat treatment will be carried out with vegetables for the first time, then it can last up to 1 hour, but in the classic versions, after boiling, you must wait 5-15 minutes and pour the juice into jars. If cooking takes place a second time (in the first stage, pieces of tomatoes were boiled, then they were rubbed through a sieve and put on the stove again), then 2-5 minutes will be enough to boil the dish and arrange it in containers.
Recipes for making tomato paste at home with photos
To understand how to cook tomatoes for the winter, you should consider several recipe options and choose the most suitable one for yourself. The difference lies not only in the process of obtaining juice, but also in the additives that are put into the drink or sauce. Consider a few classic recipes and unusual ways to cook a tomato for the winter. All the options considered are proven, so they are easy to use on their own even for beginners.
Pasta from tomatoes on the stove
If you do not use a juicer to prepare tomato juice, then the process will take a little time, but you will not have to wash a lot of dishes and waste electricity. The task is to cut the vegetables into large pieces, boil a little and rub through a sieve. This method helps to get a thick tomato with a small amount of grains and pulp. Consider a simple proven recipe for a dish.
Ingredients:
- Ripe red tomatoes - 2 kg.
- Sweet red pepper - 2-3 pcs.
- Salt, sugar - according to the varieties of tomatoes and taste preferences.
- Black peppercorns, bay leaf.
Cooking:
- Rinse all tomatoes under running water, remove excess water from them.
- Do the same with pepper.
- In a large (preferably cast-iron) container, cut the fruits of tomatoes into large pieces, while cutting out the roots and veins.
- Together with tomatoes, it is worth cutting sweet peppers of fleshy varieties into small pieces.
- Put the dishes with chopped vegetables on the stove on a small fire, and when a little liquid appears at the bottom, the power of the burner needs to be increased.
- After the fruits boil for up to 5 minutes, they must be set aside, cooled to room temperature.
- Rub the boiled tomatoes and peppers through a sieve or colander, crushing them with a spoon or silicone spatula. Excess skins, veins should be removed.
- The resulting paste must be salted, add sugar, spices and be sure to have a few sheets of bay pepper. Put it all on the stove, boil for 3-5 minutes, then pour into jars, roll up the lids.
- Such tomato paste is stored from 1 to 5 years in a cool dark place.
Homemade tomato for the winter as fresh
There is nothing better in winter than homemade tomato juice. This dish is allowed to be consumed as an independent unit or added to borscht, cabbage, soups or other types of food. To make homemade tomato juice as fresh as possible, you need to add a minimum of spices and additional vegetables to it, but to increase the shelf life, it is worth doing a good heat treatment. Consider a quick recipe for such a workpiece.
Ingredients:
- Red tomatoes of fleshy varieties - 3 kg.
- Parsley, dill - a few fresh sprigs.
- Salt, pepper, white sugar - according to taste preferences.
Cooking:
- Wash vegetables and herbs thoroughly.
- Dry them in a colander or with paper towels.
- Cut out the inner stem of the tomatoes and run the vegetables through a juicer.
- Drain all the juice obtained into a large enameled container.
- Put the liquid on the stove and bring to a boil.
- Add sugar, salt, ground pepper, constantly tasting the future dish. You should not put a lot of spices, this will enhance the taste, but it will lose its naturalness.
- Put the parsley leaves, dill into the boiling liquid.
- Boil the juice until the sugar finishes melting. The total amount of time the tomato boils should be about 20-25 minutes.
- Pour the liquid into sterilized jars, roll up the tin lids very tightly.
Pepper bulgarian tomato without sterilization
Sweet bell peppers are often added to tomato juice. This addition gives an unusual taste and makes the consistency thicker. Peppers are allowed to be cut into pieces, whole or grated through a grater, blender. Consider a simple recipe for tomato juice with other vegetables and fruits, which all households and guests will certainly appreciate.
Ingredients:
- Red, yellow tomatoes - a total of 3 kg.
- Bulgarian pepper - 1.5 kg.
- Plum with a well-separated stone - 0.5 kg.
- Sour apples - 300 g.
- Sugar, salt - according to tastes.
Cooking:
- Rinse all vegetables and fruits under clean water. Leave them for a few minutes to drain excess water.
- Peel the pepper from the core, cut into quarters, put in a large cauldron, where the whole dish will be prepared.
- Pass the tomatoes through a juicer, pour the resulting liquid into the bell pepper.
- Peel plums and apples, pass through a juicer, add this liquid to the main tomato juice.
- Immediately put a little salt, sugar, if you want - spices in the cauldron.
- Bring the tomato juice to a boil, stir it, try it.
- Adjust the dish according to your own taste sensations (add salt, sugar, apple cider vinegar).
- Boil the tomato for 5-10 minutes and pour into glass jars. Bon appetit in winter!
tomato juice recipe
A good hostess knows that it takes a long time to make juice from tomatoes. But how to cook tomatoes for the winter using new kitchen appliances? Such devices allow you to simplify the cooking process and even reduce the time to create an excellent dish. Consider step-by-step recipes for tomato juice in a slow cooker and pressure cooker for harvesting for the winter.
In a slow cooker
To quickly prepare delicious tomato juice at home, you should use a slow cooker. This popular device will help you by offering not to stand at the stove for a long time, but to start the technique and go somewhere on your own questions. In addition, there is no risk that the contents of the saucepan will leak out, boil away or burn. Here is an excellent recipe for rich tomato juice in a slow cooker.
Ingredients:
- Cherry tomatoes or other small varieties of tomatoes - 2 kg.
- Ripe pear - 300 g.
- Sour apple - 300 g.
- Cloves, cinnamon, black, allspice, salt, sugar - according to taste.
Preparation of tomato juice in a slow cooker:
- Wash all fruits and vegetables.
- Separate the extra parts from them: ponytails, veins, bones, core.
- Using a juicer, chop tomatoes, pears, apples.
- Pour the resulting juice into the multicooker bowl, add spices.
- Turn on the "Cooking" mode for 30 minutes and wait for cooking.
- In the meantime, you need to sterilize the jars in a water bath and prepare the lids.
- When the slow cooker announces the end of the program, tomato juice should be poured into containers and tightly closed.
In a double boiler
The main plus of a double boiler is that it allows you not only to quickly cook food, but to do it, while preserving all possible vitamins and minerals. Tomato juice, adjika, sauce or another product cooked in a double boiler has the best taste, it is most useful for the body. Let's talk about the perfect tomato recipe.
Ingredients:
- Red tomatoes - 2.5 kg.
- Yellow tomatoes - 0.5 kg.
- Tomatoes "Black Prince" - 0.5 kg.
- Parsley, dill, basil.
- Salt, sugar and pepper - according to taste preferences.
Cooking:
- Wash and dry all vegetables and herbs.
- Remove the ends from the tomatoes, cut each of them into 2 parts.
- Pass the tomatoes through the juicer, setting the appropriate mode to obtain juice with the maximum amount of pulp.
- Add greens to the liquid.
- Put everything in a double boiler and bring to a boil.
- Remove from heat, open the lid, put the spices.
- Boil the juice in a double boiler for another 5 minutes and pour into jars.
Video recipe: how to spin a tomato for the winter
So that beginners have no questions about creating the perfect tomato dish, they should watch the training videos. In such materials, famous and popular culinary experts advise on how to choose the right vegetables, how to process them and what to add to the juice. Here is a short video that demonstrates the correct approaches to spinning tomatoes for the winter.