What to cook from black tomatoes for the winter. How to prepare tomatoes for the winter, we study methods. Spicy tomatoes in their own juice with horseradish

Perhaps, tomato preparations turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

We bring to your attention excellent recipes for preparing tomatoes for the winter for every taste. It takes some careful preparation, a little time, and in winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention, which also applies to lids. This is necessary, since I consider them to be a more capricious vegetable compared to.

Tomatoes must be ripe and fresh - of high quality inside and without damage on the outside. They must be thoroughly washed before placing in jars; it is even advisable to soak them in cold water for a couple of hours.

Make a hole in each tomato at the base of the stalk using a clean wooden toothpick. This step will help maintain the integrity of the peel in the boiling water.

We add greens to the containers according to our preferences. Dill will give you a spicy favorite aroma; it is better to use umbrellas for a brighter taste. Parsley is an excellent option for companionship with tomatoes in a jar; the leaves and stems are useful. It has a fresh taste and good aroma; you should not regret adding it to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for those who love bright smells and bold flavors, but I confess that it is my favorite companion for red vegetables.

Excellent spices for red vegetables would be black peppercorns, allspice and bay leaves. Coriander and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give the perfect combination. Some housewives add a few pieces of hot red pepper - this is for those who like spicier vegetables in jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When preparing tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade as additional protection for seaming.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that gives tomatoes an original taste and interesting aroma. Whether or not to add it to the cylinders is up to you. If it is missing, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

2 pcs. carnations
2 mountains allspice
2 mountains black pepper
1st branch tarragon (tarragon)

For marinade per 1 liter of water:

1 tbsp. l. salt without a slide
5 tbsp. l. with a pile of sugar
1/3 tsp. citric acid

Cooking method:

Prepare the tomatoes - rinse them well, sort them

Sterilize jars and lids

Using this recipe, the jars do not need to be sterilized, but only rinsed well

Place black pepper, cloves, allspice, and tarragon in each jar according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the high temperature

Fill the cylinders with tomatoes up to your shoulders, no need to fill them to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the containers, immediately covering them with lids.

Close the lids on the jars with a canning key, turn them over, and wrap them in a warm blanket.

Bon appetit!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe turn out very tasty and beautiful. Enjoy quality winter rolls prepared with your own hands. Summer work is doubly enjoyable!

For a 0.5 liter jar you will need:

150 g tomatoes
1 PC. carrots
1 PC. onions
2-3 branches celery
5-6 mountains black pepper
1 tsp. salt
1 tsp. granulated sugar
2 tbsp. l. 9% vinegar
1.5 tbsp. l. vegetable oil
200 ml hot water
2 teeth garlic
1 tab. aspirin (optional)

Cooking method:

Rinse the vegetables in running water and place them in clean jars. There should be no damage to their skin.
Peel the onions and carrots, rinse and cut them, the onions into half rings, and the carrots into large cubes. Place the vegetables in the jars along with the celery stalks, filling the spaces between the tomatoes. Coarsely chop the garlic cloves into jars.
Boil water, pour it into jars with vegetables, pouring it into a knife or tablespoon at a time so that the glass does not crack due to temperature changes. Cover the jars with clean lids and let the tomatoes warm up in boiling water for 20-25 minutes.
Then, using a drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except vinegar and vegetable oil. Place the saucepan with the marinade on the stove and bring it to a boil.
Pour oil, vinegar into each jar, and add aspirin if desired. Next, pour the hot marinade over the vegetables in the jars, cover the jars with lids, and close them with a key.
Check the strength of the closure by turning the jars over onto their lids, wrap them in a warm blanket, leaving the seals in it until they cool completely.
Keep the workpieces away from sunlight!

Bon appetit!

Preparing tomatoes and garlic for the winter

This simple recipe produces amazingly beautiful tomatoes, as if in the snow. Garlic crushed in a blender is very light, it moves freely in the marinade, settling beautifully on the vegetables, saturating them with a very bright taste and aroma.

Be sure to try this recipe for tomatoes! Good luck!

For a 1 liter jar you will need:

500-600 g tomatoes
0.5 tsp. mustard seeds
1 tsp. garlic
0.5 tsp. vinegar essence 70%
3 tbsp. l. sugar per 1 liter of water
1 tbsp. l. salt per 1 liter of water
2-3 mountains allspice

Cooking method:

Sterilize jars and lids using steam or any method convenient for you.

Wash the tomatoes thoroughly and sort them

Pierce each tomato at the base with a toothpick.

Pour boiling water over the tomatoes in the jars, cover with lids, and let warm up for 20 minutes.

Separately, boil 2 liters of water, add salt and sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, rinse well

Grind it in a blender

Drain the hot water from the cylinders, we won’t need it anymore

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

1 l - 1/2 teaspoon
0.5 l - 1/4 teaspoon

Immediately cover the containers with lids and close them with a canning key.

Turn hot cans of tomatoes over, wrap them, and let them cool completely in a blanket.

At first, the marinade in the containers will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white “snow” of chopped garlic

Bon appetit!

The most delicious recipe for winter tomatoes with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It’s worth trying to prepare tomatoes for the winter this way.

This is my favorite recipe; very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes and celery! This is delicious!

You will need:

3 kg tomatoes
500 g celery
30 g mustard beans
6 teeth garlic
4-6 dill umbrellas
50 g table salt
55 g granulated sugar
15 ml vinegar essence 80%
2 liters of water
20 g coriander seeds
4 things. bay leaf

Cooking method:

Sterilize all cylinders and caps in a way convenient for you.
It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for several minutes, keep the bay leaf in boiling water for 60 seconds
Next, pour coriander and mustard seeds into the bottom of the jars, add bay leaves, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
Pre-soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass containers
Rinse small tomatoes in cold water, remove the stem, pierce each with a toothpick at the base, place tightly in jars, add dill umbrellas and a little celery on top
First pour boiling water over the preparations with vegetables for 20 minutes, then pour the water from the cylinders into a convenient pan, measure the volume, add water to 2 liters, dissolve sugar and salt according to the recipe
The marinade must be boiled for 5 minutes, remove it from the heat, add vinegar essence to it
Fill the containers with vegetables to the very top with the prepared marinade, carefully roll them up with a key for preservation or use screw caps for glass with threads
Closed cans should be immediately turned upside down on the floor and covered with a blanket until they cool completely.
After 24 hours, put the vegetables in the jars in a cool, dark place for storage.

Bon appetit!

Tomatoes for the winter with bell peppers for a 3 liter jar

The big advantage of this recipe is that you yourself regulate the amount of onion and bell pepper in the jar. Sweet peppers are infused with a stunning spicy aroma from generous tomatoes and marinade, and they turn out very tasty.

It’s worth putting it in a larger jar, because there will be a lot of people who want to enjoy it. Good luck with your preparations!

For a 3 liter cylinder you will need:

2 kg tomatoes
15-20 g parsley
1 PC. bulb onions
1 PC. sweet bell pepper
3 pcs. allspice peas
10 pieces. black peppercorns
2 teeth garlic
2 pcs. bay leaf
35 g salt
70 g sugar
70 ml vinegar 9%

Cooking method:

Place parsley, chopped garlic, black pepper, allspice, bay leaf in the bottom of a prepared 3-liter container.

Cut the onion into rings, peel the bell pepper from seeds, cut into pieces

Pierce each tomato at the base with a toothpick.

Place the tomatoes in a container, filling the voids with bell pepper slices and onion rings

Fill the container with boiling water, pouring it over the outside of a tablespoon so that the glass does not burst

Cover the container with a clean lid and let the tomatoes warm up for 20-25 minutes.

Add salt, sugar and bring the liquid to a boil.

Pour the hot marinade over the tomatoes in the container and immediately close the lid securely with the key.

Turn the jar over and wrap it in a warm blanket until it cools completely.

Bon appetit!

Video recipe for tomatoes for the winter is to die for

1. Spicy tomatoes

- tomatoes;
- Bay leaf;
– hot red pepper,
- garlic,
– dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
Pickling recipe

2. For 1.5 l. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices (dill, cloves, peppercorns, mustard seeds and horseradish root). Boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we place chopped green leaves of horseradish, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then put the washed, stemmed tomatoes there and pour in the marinade, heated to a boil, cover with lids and place in a saucepan for sterilization: half-liter and liter jars - for 10-15 minutes, 3-liter jars - for 20 minutes.
5. After sterilization, seal the jars, turn them over and wrap them in a blanket for a couple of hours

2. Tomatoes marinated at home with citric acid.

– tomatoes (preferably not large ones),
marinade (based on a 3-liter jar):
– 1.3 liters of water
– 30 g salt
– 120 g sugar
– 2 teaspoons of citric acid powder.
Pickling recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should also not be mixed.
2. Place the tomatoes in washed jars, add herbs (a little, just to add a slight aroma; for variety, it’s better to add the same type of greens to different jars - dill in one, parsley in another, celery in a third).
3. Pour boiling water and cover with clean lids.
4. While the tomatoes are sterilized, boil the brine from water, salt, sugar, and citric acid. As soon as the brine boils, drain the water from the jars, pour in the brine, roll it up, then turn the jars over and wrap them in a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all “poisonous”, as with vinegar.

3.Tomatoes, marinated in Donetsk style

Filling: for 1 liter of water – 60 g of sugar, 60 g of salt, garlic, hot and sweet peppers, bay leaf, 1 tablespoon of 9% vinegar.
Place the prepared brown fruits in jars along with spices.
Pour boiling pour over three times, leaving for 10 minutes. Add vinegar one last time and seal.

4. Spicy tomatoes

How to pickle tomatoes correctly
For a three-liter jar: 50 g horseradish root, 2-3 cloves of garlic, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves .
Place brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour boiling water over and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour in the boiling liquid to the very edge.
Roll up the jar hermetically, wrap it in paper and a blanket, turn it upside down and leave for a day.

5. Sterilized tomatoes and onions in jelly

Cut the tomatoes into quarters, the onions into slices and disassemble into rings. Place in a three-liter jar, alternating tomatoes and onion rings.
Prepare the marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 peppercorns, dill. Boil the marinade, strain it and pour into jars on top of the tomatoes and onions. Then pour jelly into each jar.
Jelly: add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into the jars. Sterilize jars for 10 minutes.

6. Tomatoes, cut into circles, with onions and garlic

Red tomatoes, cut into circles, put in a jar, interspersed with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled cloves of garlic. The marinade boils for about two minutes. Pour in 1 tbsp. spoon of 9% vinegar and immediately pour it over the tomatoes and onions. The next day, the pickled tomatoes are ready. But after 2 days they taste even better. You can, after sterilizing for 10 minutes, prepare it for the winter.

7. Assorted fruits and vegetables in marinade

It turns out even tastier. The basis of the recipe is “Tomatoes, cut into circles, with onions and garlic.” In addition to chopped tomatoes, onions and garlic, we beautifully place in the jar any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, disassembled into inflorescences. We also put fruit cut into slices: plums, kiwi, cherries, grapes, raspberries and so on.
The marinade is the same. The aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, aromatic, beautiful, festive.

8. Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Grind everything in a meat grinder, add finely chopped parsley. Stir and refrigerate overnight, stir several times until the salt dissolves, and place in jars. It is better to store in the refrigerator. You can add it to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and the adjika will turn out thick. Stores very well.
how to cook adjika

9.Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with the garlic. Grate the horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Place into small jars. Store in a cool place.

10.Tomatoes in apple juice

Pour boiling apple juice over the tomatoes (1 tablespoon of salt per 1 liter of juice). Do not add spices. Sterilize for 7 minutes. Roll up. Store in a cool place.

11.Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: a 3-liter jar of a glass of sugar, a tablespoon of salt, vinegar essence.
Place apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave until completely cooled.

12.Tomatoes with cinnamon (can even be stored under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon peppercorns, the same amount of cloves, teaspoon cinnamon (powder), two-thirds cup salt, 3 cups sugar. Boil the marinade and cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, stir. Fill the jars with tomatoes mixed with garlic, dill, parsley and add marinade.

13. Orange miracle

1.5 kg red tomatoes, chopped;
Grind 1 kg of carrots in a meat grinder;
add 100 g of sugar to this;
1 tbsp. salt;
1 glass of sunflower oil – simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking, 1 tbsp. vinegar. Remove from heat. When it cools down, put it in jars and roll up.

14. Recipe for preparing and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of ripe tomatoes on a coarse grater, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Preparation of minced vegetables. Peel the parsley and carrots, chop finely and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stem and remove the core with a teaspoon. Mix stewed roots and fried onions with finely chopped parsley and heat to a temperature of approximately 70 °C.
4. Fill the prepared tomatoes with hot minced meat, place tightly in jars and pour over the previously prepared hot sauce.
5. Pour boiled (in a water bath) vegetable oil on top for 5-7 minutes and cooled to a temperature of 70 ° C (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter jars - 75 minutes.
7. Tighten the jars, turn the lid down and let sit for a day.

15. Recipe for preparing and preserving tomatoes in their own juice.

Ingredients:

3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
Canning recipe
1. Wash small-fruited tomatoes, prick them in several places with a pointed stick and place them tightly in jars up to their shoulders.
2. Cut large tomatoes and heat them in an enamel pan with a lid, without bringing to a boil.
3. Rub the hot mass through a fine sieve, dissolve salt and sugar in it and pour the mass over the tomatoes in the jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 °C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (can be diluted with boiled water), and prepare a salad, sauce, or soup from the fruits.

16.Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Filling: for 1 liter of water – 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, preferably the “Lady Fingers” variety.
2. Divide into jars.
3. Wash the greens, chop them, cut the red pepper into several narrow strips, garlic cloves into 3-4 pieces each.
4. Place herbs and spices in jars on top of the tomatoes.
5. Fill with hot pour.
6. Sterilize: half-liter jars - 5 minutes, liter jars - 10-12 minutes. Roll up.

17.Tomatoes peeled in their own juice

Ingredients: 3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
1. Chop ripe but undamaged tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, add salt (per 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small, fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel the cooled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over them.
5. Cover the jars with lids and place in a pan with hot water to sterilize.
6. When the water in the pan boils, immediately remove half-liter jars and roll them up, soak liter jars in boiling water for 4-5 minutes, three-liter jars for 8-10 minutes and then roll them up.

18. Peeled tomatoes, canned in slices

Filling: for 1 liter of water – 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned foods.
1. Place the fruits in boiling water for 1-2 minutes, cool in cold water and remove the skin.
2. Cut the peeled tomatoes into 2-4 parts, place them in jars without compacting them, and fill them with boiling liquid.
3. Pasteurize at a temperature of 90 °C: half-liter jars - 30 minutes, liter and two-liter jars - 35-40 minutes. Roll up. Store in a cool place.

19. Peeled tomatoes, canned in slices, in their own juice

Filling: for 1 liter of tomato juice – 10-30 g of sugar, 5-7 g of salt.
1. Place the prepared tomatoes in jars (see previous recipe - Peeled tomatoes, canned in slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 °C: half-liter jars - 30 minutes, liter and two-liter jars - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave until cool. Then put it in a cold pantry, or any other dark, cool storage place.

20. Tomatoes in applesauce

Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Wash sour apples, cut into slices, steam in a saucepan with a small amount of water, rub through a sieve, add salt, sugar, ginger. 2. Wash the tomatoes, chop them several times, put them in jars and pour the prepared hot applesauce.
3. Pasteurize the jars for 25-30 minutes at a temperature of 85-90 °C, roll up the lids and store in a cool place.

21.Winter tomato salad (without salt)

1. Cut ripe but strong tomatoes into slices.
2. Place in sterilized quart jars, shaking slightly to compact the tomatoes (but not too tightly).
3. Pour in the juice remaining during slicing, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving the salad, add salt, onion, garlic, sour cream or vegetable oil. This salad can also be used to season soups.

22. Tomatoes marinated with beets,

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pcs., medium-sized carrots - 1 pc., garlic - 4 cloves, hot pepper - 1/3 pod, herbs to taste - 3-4 sprigs. For the marinade: water – 1 l., salt – 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.

First you need to wash the tomatoes, make 2 punctures on each fruit at the stalk with a fork or wooden skewer. Place the tomatoes in a bowl, pour boiling water over them and let stand for about 10 minutes, then drain the water. Wash the greens. Without chopping, place together with hot pepper and peeled garlic cloves on the bottom of a sterilized jar.
Peel the beets and carrots and cut into thin slices. Place tomatoes in a jar, interspersing them with slices of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the jar. When the canned food has cooled, store it in a cool, dark place.

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23. Stuffed tomatoes - an even more original snack preparation.

To prepare it, you will need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel the onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and chop finely. Wash the parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, and place the prepared filling in it. Place the fruits tightly in a tub or other container. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. The tomatoes should change color to a darker color and become soft. Rearrange for storage in a cool place.

Good housewives prepare for winter in advance, “rely on supermarkets, but don’t make a mistake yourself” - that’s what they say, and they pickle, salt, and freeze. Tomatoes are one of the first places on the list of winter preparations; these vegetables are good in different forms: both on their own and in company with other vegetables. This material contains a selection of recipes for tomatoes marinated in different ways.

Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe

At the end of the summer season, many housewives close the jars of tomatoes. This activity is not difficult at all. Thanks to a simple canning recipe, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very nice. This appetizer is suitable for serving on any table! The calculation of products is given for one three-liter jar.

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

Tomatoes: 2.5-2.8 kg
Bow: 5-6 rings
Carrots: 7-8 mugs
Bell pepper: 30 g
Carrot tops: 1 sprig
Salt: 1 tbsp. .l.
Sugar: 2.5 tbsp. l.
Allspice: 3-5 peas
Aspirin: 2 tablets
Lemon acid: 2 g
Bay leaf: 3-5 pcs.

Cooking instructions

How to prepare pickled tomatoes for the winter in jars

You can pickle tomatoes in different ways, including using different containers, from liter jars to enamel buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).

Ingredients:

Tomatoes – 2 kg.
Filtered water – 5 tbsp.
Sugar – 2 tbsp. l.
Salt – 1 tbsp. l.
Vinegar essence – 1 tbsp. l. (based on each container).
Hot black pepper, allspice, garlic – 3 pieces each.
Bay leaf, horseradish - 1 leaf each.
Dill – 1 sprig/umbrella.

Algorithm of actions:

Select the best tomatoes - firm, ripe, small in size (preferably the same size). Rinse. Pierce each fruit with a toothpick in the area of the stalk. This will help keep the tomatoes intact when pouring water brought to a boil.
Sterilize jars. Place seasonings, spices, garlic on the bottom of each (horseradish leaves, bay leaves, dill, pre-rinse). Peel the garlic; you don’t have to cut it and add whole cloves (if you cut it, the marinade will be more aromatic).
Place the tomatoes almost to the very top.
To boil water. Carefully pour it over the tomatoes. Now stand for 20 minutes.
Drain the water into one large container, add salt and sugar. Boil again.
The second time, now pour the fragrant marinade over the tomatoes. Add a tablespoon of essence to the jars directly under the lid.
Seal with sterilized tin lids. For additional sterilization, wrap in an old blanket until the morning.

You can conduct small experiments by adding strips of sweet pepper, sliced carrots or onion rings to the jars.

Very simple pickling of tomatoes for the winter in liter jars

In the old days, most available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to preserve almost all vitamins and minerals. The simplest recipe for modern pickling tomatoes will require a little time and a small amount of ingredients.

Products:

Tomatoes – 5 kg.
Water – 5 l.
Garlic – 2 cloves per jar.
Bay leaf – 2 pcs.
Allspice – 3-4 pcs.
Horseradish root.
Salt – 1 tbsp.

Algorithm of actions:

The pickling process begins with washing and sterilizing the containers.
Next, you should choose tomatoes, preferably very dense, with thick skin. Rinse.
Peel the garlic and horseradish, cut into pieces.
Place half of the spices on the bottom of the prepared containers, then place the tomatoes, again the spices and again the tomatoes (to the top).
The water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
Pour brine over the prepared tomatoes and cover with nylon lids. Leave the jars in the kitchen for a day to allow the fermentation process to begin.
Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait this time and you can taste it; these salted tomatoes are good with boiled potatoes and mashed potatoes, with meat and fish.

Recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other gifts from the garden. Most often you can find recipes that contain red tomatoes and green cucumbers in one jar. When tomatoes are pickled, acid is released, which gives the pickled vegetables an extraordinary taste.

Ingredients:

Tomatoes – 1 kg.
Cucumbers – 1 kg.
Salt – 2.5 tbsp. l.
Sugar – 2 tbsp. l.
Garlic – 4 cloves.
Dill - greens, umbrellas or seeds.
Vinegar (9%) – 2 tbsp. l.

Algorithm of actions:

Rinse the cucumbers first and trim off the stems. Fill with cold water. Leave for 2 to 4 hours.
Simply rinse the tomatoes and dill. Banks must be sterilized.
In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or with whole cloves) at the bottom.
First, fill the container up to half with cucumbers (experienced housewives place the fruits vertically to save space).
Prick the tomatoes with a toothpick or fork, this will speed up the pickling process. Place on top of the cucumbers.
Pour boiling water over vegetables for 20 minutes.
Pour sugar and salt into the pan, and drain the water from the jars with future seams here. Boil.
Pour and seal with hot lids (pre-sterilized). Turn over and wrap in warm clothes for additional sterilization overnight.
Remove jars of cucumbers/tomatoes that have cooled by morning.

The marinating process will finally be completed in 2 weeks, then you can begin the first tasting. But it’s better to wait until the snow-white winter to treat yourself and your loved ones to a delicious assortment of vegetables.

Delicious tomatoes in jars for the winter with vinegar

In the good old days, grandmothers salted tomatoes; most modern housewives prefer pickling with vinegar. Firstly, the process goes faster, and secondly, vinegar gives the tomatoes a pleasant pungent taste.

Ingredients:

The tomatoes are ripe, dense, small in size - 2 kg.
Hot pepper – 1 pc.
Bell pepper – 1 pc.
Garlic – 2-4 cloves.
Cloves, sweet peas.

Per liter of marinade:

Sugar – 4 tbsp. l.
Salt – 2 tbsp. l.
Classic table vinegar 9% – 2 tbsp. l.

Algorithm of actions:

The marinating process, according to tradition, begins with sterilizing containers and preparing ingredients. It is better to take liter jars: wash, sterilize over steam or put in the oven.
Rinse tomatoes and peppers (hot and bell peppers). Remove seeds and stems from sweet peppers.
In each jar put several peas of allspice, 2 cloves, and garlic.
Cut the hot pepper into pieces and place in the bottom of the jars. Also cut the sweet pepper and put it on the bottom.
Now it’s the turn of the tomatoes – just fill the containers to the top with them.
For the first time, pour boiling water over the tomatoes. Leave for half an hour.
Pour the marinade into a separate pan. Add salt and sugar as required. Boil the marinade.
Pour back into the jars with tomatoes. Carefully pour 2 tbsp just under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. The sterilization process will be completely completed overnight. The cooled cans can be hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When pickling tomatoes, they often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade; one of them suggests abandoning all known seasonings and spices, leaving only bell peppers, which, by the way, are also sweet.

Ingredients (calculation – for 3 liter containers):

Tomatoes - approximately 3 kg.
Bell pepper – 3 pcs.
Sugar – 5 tbsp. l.
Salt – 2 tbsp. l.
Vinegar - 2 tbsp. l. for each jar.

Algorithm of actions:

The procedure for marinating is already known - prepare the tomatoes and peppers, that is, rinse them thoroughly. Remove the seeds and tail from the bell pepper.
Sterilize containers. Place peppers cut into pieces at the bottom and tomatoes up to the neck.
Pour boiling water over it. You can relax for 20 minutes or do other things.
Drain the water from the jars, which already smells pleasantly of bell pepper. Add salt. Add sugar. Boil.
Either pour the vinegar into the boiling marinade, or directly into the jars.
Seal the tomatoes with sterilized lids.

To turn it over or not depends on your desire, but you definitely need to wrap it up. In the morning, hide it in the cellar, all you have to do is be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the arrival of cold weather, I really want something very beautiful and useful. The best remedy for the blues is a jar of salad made from tomatoes, peppers and cucumbers. The recipe is also good because you can use substandard vegetables.

Ingredients:

Tomatoes – 1 kg.
Cucumbers – 1.5 kg.
Sweet pepper – 0.8 kg.
Onions – 0.5 kg.
Vegetable oil – 120 ml.
Sugar – 3 tbsp. l.
Salt – 3 tbsp. l.
Acetic acid - 1 tsp. for each half-liter container.
Seasoning mixture.
Greenery.

Algorithm of actions:

When preparing vegetables, the housewife (or her reliable assistants) will have to sweat, since the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
Then cut all the vegetables into circles. Wash and chop the greens.
Place the aromatic vegetable mixture in an enamel container of sufficient size. Immediately add salt, sugar, and any spices. Pour in vegetable oil.
Bring the salad to a boil over low heat. Then cook on reduced heat with constant stirring for half an hour.
During this time, prepare the jars (8 pieces, half a liter each) and the lids - sterilize.
While hot, place the salad into jars. Add acetic acid (70%) on top.
Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

Now you can seal a tasty, healthy and very beautiful salad, where tomatoes play an important role.

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, except for one thing - too much prep work. It’s much easier to prepare just pickled tomatoes with garlic - healthy, tasty and looks wonderful. The recipe is called “Tomatoes under the snow” because the garlic needs to be grated on a fine grater and sprinkled on top of the vegetables.

Ingredients (for a 1 liter jar):

Tomatoes – 1 kg.
Grated garlic – 1 tbsp. l.
Classic vinegar 9% – 2 tbsp. l.
Sugar – 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
Salt – 2 tbsp. l.

Algorithm of actions:

Tomatoes are prepared using classic technology: select vegetables for pickling that are the same size, ripe, but with thick skin, without damage or dents.
Rinse the tomatoes. Peel the garlic and place under running water. Grate on a fine grater.
Sterilize the jars while they are still hot, arrange the tomatoes, sprinkle with garlic.
Pour boiling water over it for the first time. Pour into a saucepan and prepare a sweet and salty marinade.
Refill and pour vinegar on top.
Seal with lids that have also undergone the sterilization process.

Fast, easy and very beautiful!

How to cook tomatoes in jars for the winter with onions

The good thing about tomatoes is that they make friends with different vegetables and love the company of garlic or onions. But, if garlic is finely chopped into such a roll and has only one function - a natural flavoring, then the onion acts as a full participant in the culinary process.

Ingredients:

Tomatoes – 5 kg.
Onions (very small) – 1 kg.
Filtered water – 3 l.
Vinegar 9% – 160 ml.
Sugar – 4 tbsp. l.
Salt – 3 tbsp. l.
Dill in umbrellas.
Hot pepper – 1 pod.
Currant and horseradish leaves (optional).

Algorithm of actions:

First prepare the tomatoes and onions, simply wash the first ones and prick them near the stalk. Peel the onions, then rinse.
Wash dill, leaves (if used) and hot pepper as well. Naturally, sterilize the containers.
Throw down the seasonings, currant and horseradish leaves, pieces of hot pepper. Place tomatoes alternating with onions (there should be several times more tomatoes than onions).
Pour boiling water over it. Wait 7 to 15 minutes (optional).
Pour the aromatic water into a saucepan, add salt and sugar to the water. After boiling, pour in vinegar.
Proceed with pouring marinade and sealing.

Tomatoes prepared in this way acquire a sour-spicy taste; onions, on the contrary, become less bitter.

Tomatoes in jars for the winter with cabbage - an original canning recipe

Another good “partner” in tomato rolls is regular white cabbage. It can be present in any form - cut into large pieces or chopped quite finely.

Ingredients:

Tomatoes – 2 kg.
White cabbage – 1 kg.
Sweet pepper – 1 pc.
Carrots – 2 pcs. (medium in size).
Bay leaf, dill, allspice.
Garlic – 4 cloves.

Marinade:

Water – 1 l.
Sugar – 3 tbsp. l.
Salt – 2 tbsp. l.
Vinegar – 1-2 tbsp. l. (at 9%).

Algorithm of actions:

Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or shred the cabbage (optional), use a grater to chop the carrots. Pepper - pieces. Cut the garlic into thin slices.
According to tradition, containers are sterilized before adding vegetables. Again, according to tradition, place natural flavors at the bottom of the jars - dill, pepper, laurel. Add garlic.
Start arranging vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
Immediately prepare the marinade with salt, sugar and vinegar. Fill jars filled with vegetables. Cover with tin lids.
Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Pickling is one of the oldest recipes for preparing vegetables for the winter. In the old days, when there was no vinegar and tightly closed jars, it was difficult to preserve vegetables until spring. But even today, along with fashionable pickling, experienced housewives still practice pickling, but no longer in barrels, but in the usual three-liter glass jars.

Ingredients:

Tomatoes – 3 kg.
Dill, horseradish, currants, cherries, parsley (optional and available ingredients).
Garlic.
Salt (the most common, not iodized) – 50 g. per 3 liter jar.

Algorithm of actions:

Conduct a selection of tomatoes; the ideal “cream” varieties are small, with thick skin, and very sweet. Rinse vegetables and herbs. Peel the garlic and rinse it as well.
Sterilize containers. Place some of the herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. On top are again herbs and spices.
Prepare the brine by dissolving 50 g in boiled water (0.5 l.). salt. Pour into a jar. If there is not enough brine, add plain water.
Leave in the room for 3 days to begin the fermentation process. Then move it to the refrigerator or just a cold place. The process will continue for another 2 weeks.

After time has passed, you can start tasting the original Russian snack.

Tomatoes in jars for the winter with mustard

Nowadays, mustard has practically lost its importance, although in previous years it was actively used by housewives. Meanwhile, this is a good sealing agent that prevents mold from forming in jars. Therefore, home canned food can be stored at room temperature.

Ingredients:

Tomatoes – 2 kg.
Mustard powder – 1 tsp.
Garlic – 4 cloves.
Hot pepper pod – 1 pc.
Allspice peas – 4 pcs.
Laurel – 3 pcs.

Brine:

Water – 1 l.
Regular table salt – 1 tbsp. l.
Sugar – 2 tbsp. l.

Algorithm of actions:

Rinse the containers thoroughly. Wash the tomatoes under running water.
Place seasonings, pepper (can be cut into pieces), and garlic at the bottom of the jar. Next, place small, dense tomatoes (up to the neck).
Pour boiling water over it.
After a while, drain the water and prepare the brine.
Pour hot brine over the tomatoes again. Place mustard on top and pour in vinegar.
Seal with a tin lid.

The mustard will make the brine a bit cloudy, but the appetizer will have an excellent taste.

How to prepare tomatoes for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones too, are so afraid of).

If you have your own personal plot, then you are probably familiar with a rich harvest of tomatoes. Every summer resident sooner or later faces the question of where to put all the collected tomatoes?! What remains after summer salads and fresh tasting can be used for delicious winter preparations. Salted tomatoes, salads and marinades made from them are always in great demand on the table. Especially during periods of acute lack of vitamins and sunshine.

In order to last as long as possible and turn out very tasty, you need to follow recipes with prescribed proportions and combinations. There are several secrets to successfully preserving these vegetables. Right now we will prepare delicious tomato salads for the winter and reveal the most necessary steps for preparing them.

1. Tomato salad with bell pepper for the winter - Finger licking good

A very tasty and easy-to-prepare winter preparation made from tomatoes and sweet peppers will be an excellent addition to winter meals. This sunny jar will lift your spirits and charge you with summer energy even on the gloomiest day.

Ingredients:

one and a half kilograms of elastic tomatoes;
1 onion;
1 sweet pepper;
50 ml vegetable oil;
1 small bouquet of dill;
2 tablespoons granulated sugar;
1 full tablespoon of coarse salt;
20 grams of nine percent vinegar.

All ingredients are available, especially during the harvest season.

Cooking steps:

Let's start, as expected, with washing the vegetables and peeling them. You need to carefully cut out the crust from the tail of the tomato. Clean the inside of the peppers. Peel the onion.

1.Cut the tomatoes into neat slices. If your fruits are small, you can cut them into 4-6 pieces. Larger tomatoes can be cut more generously. The main thing is that the slices are neat, beautiful and easily fit into the mouth.

2. Cut the onion into half rings or quarter circles. It is better to use the red sweet variety for this.

4. Also cut the pepper pulp into neat pieces or strips.

5. Chop the dill as much as possible using a knife.

6. Place all the vegetables in a non-metallic, enamel or plastic bowl and season with the remaining ingredients. Mix everything thoroughly with two spatulas. Cover with a lid or flat dish and leave directly on the table for 1 hour to infuse.

While the tomatoes are saturated with pickling juice, prepare jars for laying out the salad. They need to be washed with a soda solution and sterilized in the oven (microwave or steam). The lids for them must be boiled for 10-15 minutes over medium heat.

7. Now the vegetables have released their aromatic juice and have changed a little in appearance. First, you need to evenly distribute the vegetables among the jars, and then fill them equally with brine. Cover with lids.

8. Place all the cans in the pan and pour water so that its level reaches the “shoulders” of the cans. Place on the stove and boil for 20 minutes from the moment of boiling. Remove the jars from the pan and immediately roll up. Be careful, the jars are very hot.

9. Carefully remove the jars from the pan onto a flat surface, upside down. At night they need to be wrapped in a warm blanket. And in the morning you can put them away for storage.

What I love about this recipe is the speed of preparation and its rich taste. There is no need to deal with hot brine, multiple boiling and cooking. Everything is very simple and incredibly tasty.

Happy preparations!

2. Winter salad without cooking “Ogonyok”, with horseradish and tomatoes

We will prepare the famous and beloved Ogonyok, or, simply, “Horseradish Appetizer” right now. It also doesn’t need to be cooked, which will retain more of its vitamins, flavor, and crunch. How delicious can it be to eat such a snack with black bread, or use it as a sauce for pasta?! My mouth waters at the mere mention. Try making this recipe with us.

Ingredients:

3 kilograms of tomatoes (you can use any);
a glass of peeled garlic;
1 pod of hot pepper;
1 horseradish root;
a full glass of granulated sugar;
3 full tablespoons of coarse salt;
a glass of 9% vinegar.

Cooking steps:

This appetizer can only be described as “it couldn’t be simpler.” A method of preparation without cooking, all ingredients are crushed in one way, everything is mixed and sterilized directly in the jars. In addition, despite the simplicity of cooking, Ogonyok turns out to be a real delight! Try it yourself!

1.Pass all products through a meat grinder. Place all other ingredients into a bowl with the mixture and mix vigorously.

To make the mixture as thick as possible, first cut the tomatoes into pieces and let them sit for a couple of hours. During this time they will release excess moisture. Such pieces need to be twisted through a meat grinder. Thus, the tomato mass will not be too liquid.

2. Cover with a lid and leave for 4-5 hours right in the kitchen.

3. Then you need to pour the horseradish into pre-prepared jars. Since this dish does not undergo preliminary heat treatment, before entering the container, the jars must be thoroughly washed and sterilized. Cover with lids.

4. Sterilize jars of salad in a large heat-resistant container for about half an hour after boiling. After taking the jars out of the water, immediately roll them up and carefully place them on a flat surface, turning them over onto the lids. After just 8 hours you can transfer them to a permanent storage location.

If you are not preparing the dish for the winter, or you have some salad left that did not go into the jars, then you can eat it immediately after steeping. In this case, there is no need to boil it in a container. Just chill and enjoy your favorite snack!

Bon appetit!

3. Vegetable salad with tomatoes for the winter

I propose to prepare a very tasty salad for the winter from zucchini, tomatoes and sweet peppers. This treat flies off the table in a matter of minutes. It’s very easy to prepare; the approximate cooking time is no more than an hour.

Ingredients:

one and a half kilograms of zucchini, sweet pepper and tomato;
half a glass of sugar;
1 head of garlic;
a tablespoon of salt (maybe with a slide - to taste);
a tablespoon of vinegar;
a tablespoon of sunflower oil.

Cooking steps:

Zucchini needs to be peeled and seeds removed, especially if they are not young. Clean the pepper from the tail and insides. Cut off the skin from the stem of the tomato.

1.Cut the zucchini into small pieces.

2. Do the same with tomatoes.

3. The juicy walls of the pepper also need to be cut into small cubes.

4. Place the tomato pieces in a large saucepan, add granulated sugar, salt and turn on the heat. After boiling, cook them for about 10 minutes. During this time they will release a lot of juice.

5. Then you need to add pepper and zucchini to the cooking. As soon as the contents boil, you need to boil it for another half hour. After this, pour in the oil and continue in the same spirit for another 10 minutes. Now it's garlic's turn. It needs to be rubbed through a press. After garlic you need to cook the salad for 5 minutes. The final step will be vinegar. Add it 2 minutes before turning off the heat. Immediately cover with a lid for the remaining couple of minutes of cooking to prevent it from evaporating.

6. While the salad is still hot, you need to start bottling it into jars. Pour the mixture up to the neck and close the lids very tightly. Then, immediately turn the hot jars over and cover with a warm cloth.

A delicious salad for the winter is ready. This salad can also be prepared for immediate consumption, not for the winter. There is no need to add vinegar for this. Just cool it down and start tasting.

Let your jars last as long as you need them!

4. Secrets of ideal winter preparations from tomatoes

In order for your culinary creations to last longer and be very tasty, you need to follow several rules. All of them are simple, but following them guarantees an ideal result. I learned about them, as they say, from word of mouth - from my mother, grandmother, neighbor, and so on. The main thing is that they all really work. Now I will introduce you to some rules on the way to a long-lasting and tasty tomato snack.

1. If you plan to prepare a salad with whole or coarsely chopped tomatoes, then it is better to choose slightly unripe, elastic fruits. They keep their shape better and do not deteriorate for a long time. If you finely chop vegetables, for example, when making horseradish, the tomatoes may be overripe. The main thing is that they show no signs of damage or rot.

2. For any type of preparation, including tomato salads, it is better to use coarse salt. Any other salt, with additives or fine, can cause rapid spoilage and explosion of cans.

3. Experienced housewives know that if you add a little mustard seeds to the canned food, the shelf life increases. The same effect can be achieved by adding a tablespoon of vodka to a three-liter jar.

4. A very important stage in any type of preparation is the mandatory sterilization of jars. This is especially necessary when the product is poured into jars without pre-cooking. There are some people who process jars with steam, over a saucepan or in a double boiler. It is very convenient to do this in the oven or microwave. Seaming lids also need to be boiled or simply doused with boiling water.

5. And the most important point in any culinary movement is a great desire and love for your work. By putting a piece of your soul into each jar along with bright pieces of summer, you will get an excellent result!

I wish you success!

5. Video - “Assorted” salad of cucumbers and tomatoes for the winter

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