Pickled tomatoes for the winter. Recipe for tomatoes for the winter in one and a half liter jars Canned sweet tomatoes for 1 liter jar

Probably every family prepares pickled tomatoes for the winter. Sweet tomatoes in a fragrant marinade are the most popular type of pickles in Russia. Pickled tomatoes can be made without sterilization - they still keep well all winter, if, of course, they last.

Hot summer is the time for vacations, gardening, and, of course, winter preparations. Housewives consider pickling to be one of the most common types of seaming - cooked vegetables can be either immediately put on the table or put away in the pantry or cellar. Every family cherishes the recipe for zakatka, passing it on from generation to generation. Did you want something new? Welcome and bon appetit!

Recipe for sweet pickled tomatoes for 1 liter jar

Housewives are often afraid to make large quantities of new, untested recipes - what if they don’t like it, and time and food will already be wasted? The ideal way to test the desired recipe is to make a minimum amount of pickles, per 1 liter jar - this is enough for one treat for guests.

We will need:

2 tablespoons of vinegar or diluted essence;
parsley, coriander and dill umbrella;
bay leaf - 2 leaves;
5 black peppercorns;
2 level tablespoons of sugar and salt;
600 – 700 grams of medium-sized tomatoes;
onions - small heads.

Preparation:

Place parsley, dill and spices in a colander lined with gauze, pour over boiling water to sterilize, and dry with a napkin or towel.
We wash the tomatoes well and make a cross-shaped cut on the butt.
Peel the onion and divide each head into 4 parts.

The onion must be small! If you only find a large vegetable, chop it more.

Insert an onion slice into the cut on the tomatoes.
Pour boiling water over the vegetables prepared in this way and let them brew for 10 - 15 minutes, drain the water and start preparing the marinade.
Let's start preparing the filling. To do this, boil a liter of water over high heat.
Pour vinegar, salt and sugar into boiling water, keep on fire, stirring, until completely dissolved.
We put spices and herbs in a sterilized jar at the bottom - their quantity and composition can be varied as desired.
Carefully lay out the layers of tomatoes - don’t try to compact them, they won’t fit - eat them raw!
Pour boiling marinade over the tomatoes; the amount given is slightly higher than normal.

We roll up the jars, turn them over on the lid and leave them to cool, wrapped in a warm blanket. After about a day, they can be put away for storage.

Marinated tomatoes with garlic for the winter in 1 liter jars

Marinated tomatoes with garlic are incredibly tasty. Garlic is one of the most suitable spices for enriching the aroma of winter pickles. The tomatoes turn out to be piquant, aromatic, and who doesn’t love taking crispy pickled garlic out of a jar and crunching on it?

We will need:

1 kg of tomatoes;
1.5 teaspoons of salt;
1.5 teaspoons of sugar;
1 pod of hot pepper;
A couple of allspice peas;
50 ml 9% vinegar;
50 ml sunflower oil;
1 tsp freshly ground black pepper.
a set of greens to taste - for me these are horseradish leaves and dill corollas;
200 g garlic.

How to prepare:

We wash the tomatoes very well in hot water and make a cut on them on the top of the butt.

We peel the garlic, chop it into 4 parts and insert it into each tomato according to taste and desired spiciness - I put 2 quarters. Cut the hot pepper into small strips and add it to each hole. If you don't like spicy foods, you should skip this step.

Pour boiling water over the horseradish and dill and place the herbs in the bottom of liter jars.

Boil 2 liters of water, salt and sugar, pour in oil and vinegar.

Place a layer of garlic on top of the herbs, then a tomato, duplicating the layers to the top of the jar.

Fill sterilized jars with boiling marinade and carefully roll up the pickles.

Tomatoes can be eaten after 2-3 days, during which time they will marinate perfectly!

Marinated tomatoes slices with garlic and oil for the winter

Tomatoes can also be pickled in slices. This recipe is distinguished by its unusual appearance and fresh, spicy taste. The marinade ingredients can be varied as desired, and if you don’t have a blender, simply chop the ingredients with a knife. Tomatoes prepared according to this recipe are perfect not only for winter preparation, but also as a snack on the summer table - they can be eaten within 12 hours after pickling.

Thanks to the oil, the tomatoes turn out to be very tender, similar to Italian cuisine - you can take any vegetable, olive or sunflower, but unrefined is best.

We will need:

tomatoes – 1 kg;

For the marinade:

8 garlic cloves;
1 tbsp salt;
5 – 6 basil leaves;
a piece of hot hot pepper pod;
50 g sugar;
50 ml vegetable oil;
50 ml vinegar;
sprigs of dill and parsley.

Preparation:

Place garlic, salt, basil, pepper, sugar, herbs in a blender bowl, add oil and vinegar.

Grind the future dressing for 30 seconds and set aside to infuse.

Wash the tomatoes well and pour boiling water over them. Using a sharp knife, cut the tomatoes into slices.

If you are using small vegetables, just cut them into quarters.

Place the tomatoes in a jar doused with boiling water without compacting them. Fill the vegetables with marinade to the edge of the container. If the salad is going to be prepared for winter, put it in the microwave, without closing the lid, for 5 minutes at full power.

After this, we roll up the jars with a lid and leave them to cool, turning them over onto the lid and covering them with a blanket. If you want to use the salad within a week, simply cover it with a plastic lid and put it in the refrigerator. Spicy and spicy tomato slices are perfect for barbecue!

Tomatoes marinated for the winter without sterilization

The issue of sterilization scares many housewives, but it’s good that some recipes allow you to do without this process! Tomatoes prepared this way store well and do not require much trouble during cooking.

For convenience, you should take care of purchasing a special colander lid: it is sold in any hardware store, it costs a penny, but it makes life much easier for the housewife - after all, this method of preservation can be used in combination with other recipes!

Ingredients:

carrots – 2 pieces per jar;
3 – 4 kg tomatoes;
laurel;
dill - a sprig on a jar;
head of garlic;
bell pepper;
hot pepper;
allspice;
200 ml vinegar;
100 g sugar;
110 g salt.

How to prepare:

Place sprigs of dill at the bottom of the jar.

On top of the grass we throw a pod of red hot pepper, 3 cloves of garlic and a bay leaf, add allspice peas.

Now we need to fill the jar with clean tomatoes in one layer.

There are gaps on the sides - in them we will put bell peppers without seeds, cut into quarters and insert carrots into the remaining space.

We continue to add tomatoes.

Let's prepare a saucepan with boiling water - you will need about 5 liters. Pour it into each jar. Leave for 5 minutes.

Now you need to drain the water using a special lid for pickles (you can make it yourself by making a hole in a regular one).

For the marinade, pour vinegar into 3 liters of boiling water, add salt and sugar, and boil until the substances dissolve. Pour the marinade into jars and seal them!

Tell VK

Calories: Not specified
Cooking time: Not indicated

It is convenient to prepare a marinade per liter of water (or more) when tomatoes are canned in different-sized jars. There is no need to select proportions for each volume - immediately make the required amount of marinade, pour in the tomatoes and roll up. In this recipe, the marinade for tomatoes is prepared with vinegar with a strength of 9% and is calculated exactly for 1 liter of water. Vinegar makes the marinade rich and sour and at the same time acts as a preservative, extending shelf life. Among the spices and spices used are peppercorns, garlic and bay leaves. If desired, you can add a few cloves or mustard seeds, other spices or herbs. The proportions of water, vinegar, salt and sugar do not change. If you want to cover an assortment of tomatoes and cucumbers, we recommend using.

Ingredients:

- water – 1 liter;
- coarse table salt – 1 tbsp. l. with a slide;
- sugar – 2 tbsp. l.;
- vinegar 9% - 100 ml;
- bay leaf – 3-4 pcs;
- allspice – 5-6 pcs;
- black peppercorns – 10-12 pcs;
- garlic – 4-5 cloves.

Recipe with photos step by step:

Fill the jars with boiling water and let stand for a few minutes. Then wash with soda or other detergent and rinse thoroughly under running water. Wash tomatoes and greens. Fill the jars to the top, placing the tomatoes tightly, but so as not to damage them.

Prepare the marinade. In this recipe, the tomatoes are immediately filled with marinade rather than water. Pour water into a pan, heat it and add sugar. Stir.

Add salt. For preparations for the winter, only coarse non-iodized table salt is used.

Pour peppercorns into the marinade. We break the bay leaves and also add them to the marinade.

Cut the garlic into slices or chop into strips. Transfer to a saucepan with marinade. Place on medium heat and wait until it starts boiling. Cook the marinade for five minutes.

Pour the boiling marinade over the tomatoes, trying to distribute the pepper and other additives evenly so that they get into each jar.

Or drain the marinade through a sieve, put the spices in jars with tomatoes and then pour in the marinade. Cover with lids. Leave for 20 minutes.

Using a lid with holes, pour the marinade back into the pan. The spices remain in the jars.

Bring to a boil, add vinegar. Turn off the fire.

Make a second pour with boiling marinade. This time we roll up the jars with the same lids that we covered when first filling. We check the tightness of the twist by placing the cans on their sides.

Cover the jars of tomatoes with a warm blanket or wrap them in a thick towel and leave for a day. Then we transfer them to the pantry or put them in the basement for one to two months until they are fully ripe. Good luck with your preparations!
You might also be interested in

Juicy tomatoes in a sweetish filling are transformed for the better and become incomparable in taste!

Salt and granulated sugar each fulfill their very important purpose in vegetable wraps: salted grains act as a preservative that preserves the original product, and sugar dissolved in the marinade miraculously affects the taste of tomatoes, “opens” them, making them desirable for all layers of consumers (even for children). Among the assortment of cold appetizers, pickled tomatoes are the leader, as they complement a wide range of dishes, from simple side dishes of cereals to complex meat delicacies. Spicy nightshades highlight main dishes. Although sometimes eaters, without waiting for something hot, uncork the jar and treat themselves to the marinade with a piece of rye bread, which is incredibly appetizing!

Basic principles of sealing sweet tomatoes: - Tomatoes by their nature contain acids, which allows them to be sealed with minimal or no preservatives (salt, octa, aspirin tablets, etc.). But in this case, the preservation needs to be sterilized to avoid the onset of fermentation. - This home preservation, close to healthy food products, is stored exclusively in a cold room or placed on a shelf in the refrigerator. - Small or medium-sized vegetables are most suitable for “Marinated sweet tomatoes for the winter " recipes. Or, for clogging, large fruits are cut into slices. - Particular attention is paid to the selection of herbs and all kinds of spices that can “eclipse” the subtle aroma of stored vegetables with an overly bright taste. They are often added to canned tomato salads or assorted vegetables.

Recipe 1 (classic)

To “pickle” sweet nightshades, the following necessary products are selected: - whole tomato fruits, - blackcurrant and horseradish leaves, - dried dill umbrellas, - black peppercorns, - citric acid (a pinch for each liter container).
A 1 liter brine includes 7 tbsp. granulated sugar and a spoonful of table salt. It is not necessary to sterilize the jars; the main thing is to rinse them thoroughly and rinse them several times under running water. In this case, heat treatment is unnecessary, since the vegetables are placed in the container without being boiled or even blanched. Prepared leaves, dried herbs are first placed in the container and a handful of pepper and a few cloves of peeled garlic are poured in (4 pieces per liter). The tomatoes are packed tightly and covered with the same leaves and garlic.
Fill the filled jars with boiling water, pouring the liquid carefully in a thin stream to avoid breaking the glass. The containers are filled to the brim, covered with lids and set aside for a little longer than 6-7 minutes. These minutes are enough to prepare the brine. On average, a three-liter cylinder of the workpiece takes about 1.5 liters of filling, but it is advisable to do it with a reserve. To make the brine, combine all the required ingredients and boil.

At the moment the brine boils, water is decanted from the jars and poured out, and boiling fill is filled in its place. Lemon is thrown in to guarantee quality, so to speak, as a safety net, and pickled sweet tomatoes are quickly packed in jars for the winter. Checking the sealing tightness is done by turning the cans upside down. After making sure that there are no “leaks” and waiting for it to cool, the preservation is taken to the cellar to wait for the cold weather.

Recipe 2 – with lemon

Various additives serve the purpose of highlighting vegetables and focusing on a specific ingredient. For example, tomato sauce with basil or nightshades with garlic are extremely popular. It is also possible to seal the tomatoes in a lemon marinade – an easy-to-follow recipe without the use of heat treatment of filled cylinders. Some may be intimidated by the large list of components used, but there is not the slightest difficulty in this. Capping is performed from:
- 1 kilogram of small tomatoes (even cherry ones),
- half a lemon fruit or 1 tbsp. vinegar 9%,
- 4 cloves of garlic,
- laurel leaf,
- 2-3 branches of dill,
- sweet pepper optional
- water,
- 5 currant leaves,
- 8 grains of black pepper,
- 4 tbsp. with a pile of sugar,
- full tbsp. salt.

The bottom of a clean container is lined with greens and leaves; If fresh herbs are not available, dried herbs are added. Next, a layer of spices and garlic is made. And the jars are tightly filled with tomatoes. In a separate container, water for the marinade is boiled and poured into the vegetables, followed by settling for up to 15 minutes. Salt and sugar are mixed in the pan. The liquid from the jars is poured into them, and the marinade is cooked briefly until the grains of spices dissolve. Lemon juice or table ocet is poured into the contents of the jars, and then the marinade is poured. Rolled marinated sweet tomatoes with garlic for the winter are “hidden” under a blanket, where they cool and are checked for leaks. The snack will be suitable for consumption, similar to pickled tomatoes, after 3-4 weeks.

Recipe 3 - honey

Natural honey and clove stars will impart a pleasant sweetness and tartness to the tomatoes. Spices are added to future honeyed vegetables for flavor. The recipe allows you to finish a truly magical appetizer, in which the taste of honey is successfully combined with the light sourness of the main ingredients. For sweet pickled tomatoes for the winter in liter jars, take:
- 5 kilos of red nightshades, ripe, dense,
- 500 g honey,
- 1.5-2 heads of garlic,
- leaves of horseradish, black currant,
- dill stems and umbels,
- a handful of clove stars (one per jar),
- black grain pepper,
- about 7 liters of water,
- an incomplete glass of table food,
- 150 g table salt.
Garlic cloves are peeled and split into longitudinal circles. The cuttings are placed in jars, distributing spicy leaves and herbs along with them (some of the seasonings are left for later). The aromatic base is pressed down with tomatoes and covered with the remaining green ingredients. The marinade filling is boiled in a separate pan. Honey, ocet, salt, grain pepper, clove buds are boiled in water for 3 minutes. There is no need to infuse the solution! And pour it boiling directly into the tomatoes without filtering. The filled jars sit for a quarter of an hour and cool. Next, the procedure of decanting the liquid, boiling it and pouring it back into the glass container is repeated twice. After the third round, the workpiece is sealed and covered with a blanket. Similarly, you can cover pickled peppers with garlic in a honey marinade. Also no less tasty and original treat.

Recipe 4 – assorted

Combining vegetables in home canning has been used for quite some time. The spicy flavor of the vegetables in the “Tsar’s Appetizer” recipe is complemented by an unobtrusive spicy hint of chili pepper. According to the recipe, the tomatoes come out rich in taste, bright, and incomparable. When calculating products for one three-liter cylinder, the following proportions are adhered to:
- small or medium tomatoes,
- 1 bell pepper,
- a pod of hot pepper,
- 1 tbsp. table salt,
- 1.5 cups granulated sugar,
- 1 dill umbrella,
- 3 carnation stars,
- 1 bay leaf,
- a few grains of allspice,
- 1 tbsp. otic acid.
Nightshades in “Very sweet pickled tomatoes for the winter” (although for some the degree of sweetness may seem moderate) are pricked at the base with a toothpick to protect them from bursting when poured with boiling water. Then spices are laid out in the jars: cloves, black peppercorns, dill umbrellas. Hot peppers are cut into rings; For one three-liter jar, 2-3 rings are enough. Sweet peppers are cut into strips; their number per container is not limited.

Place pepper strips and tomatoes in containers on top of the spices, packing them tightly and laying them between them. The filling is poured with boiling water and left for about 10 minutes. Afterwards, the water is poured into a large saucepan. Add chopped garlic to the tomatoes, add salt and sugar, and add ocet. The drained water is boiled and poured back into the jars, which are immediately sealed. Such vegetables are served “with pepper” with any meat dish: chicken wings in beer, chop or escalope.

Recipe 5 – with onions

The already good pickled sweet winter tomatoes are complemented with onions: tart, juicy, with a specific taste. In this case, the aroma intertwines two shades: honey and onion. Apart from these components, there is nothing unnecessary in the marinade. Sweetish tomatoes are prepared from:
- 2 kg of “cream”,
- 100 g natural honey,
- 200 g onions,
- 50 ml apple cider vinegar or regular table vinegar,
- 50 g of coarse table salt.
The jars are filled with a mixture of cream tomatoes and onion rings. The marinade is cooked by boiling 1 liter of water and dissolving in it the required amount of table salt and octane. At the moment the liquid boils, honey is also added. In general, the solution should bubble quietly for 3-4 minutes. It is used to fill containers with vegetable contents and quickly seal them hermetically.

Recipe 6 – with watermelon

To further decorate and “sweeten” the preparation, watermelon pulp, as well as green celery sprigs and sweet peppers, are placed in jars along with tomatoes. The flavors of these ingredients are amazingly intertwined, resulting in an amazing, piquant result. They are closed without the harsh otsta, as is the case with squash caviar, but with a more gentle citric acid. For this you will need:
- up to a dozen small tomatoes,
- 1 bell pepper,
- 2 watermelon skittles,
- 2-3 garlic cloves,
- a small bunch of celery,
- water,
- 2 tbsp. with a pile of granulated sugar,
- 20-25 g salt,
- 1 tsp. (incomplete) acid
- lemons.
The pulp is cut from the watermelon, pitted, and cut into small, neat slices. The washed pepper is peeled from the tails and internal partitions, and cut into longitudinal parts. Garlic cloves are cut in half. The prepared container is filled in the following sequence: celery greens (twigs), garlic, tomatoes, watermelon, pepper, etc. Water is brought to a boil, and containers with vegetables are poured with it for a short period of time up to 10 minutes. The settled liquid is decanted back into the pan, seasoned with sugar and salt, citric acid, and boiled for a minute or two. After pouring the marinade into jars, the pickled sweet tomatoes for the winter are covered with lids and taken out into the cold.

Recipe 7 – in apple marinade

More precisely, the closed tomatoes will be marinated in apple juice, in a liter of which 1 tbsp is dissolved. salt crystals. The juice gives the fruit freshness and stinging sweetness. And, besides, the recipe contains a minimum of ingredients, which does not interrupt the taste of nightshades, but allows you to enjoy only the set for which the preservation was started. Although, no one forbids making assorted vegetables in jars. The washed tomatoes are scalded with boiling water and kept in it for 30 seconds. Then they are transferred to a glass sealing container. Apple juice (use fresh juice, squeezed through a juicer or a store-bought version) is boiled, and the filling is cooked on its basis, adding table salt. The bubbling solution is poured into the tomatoes, and they are sealed. The preservation “Delicious pickled sweet tomatoes for the winter” is cooled according to culinary rules, and then transferred to a cool room for storage.

Marinated tomatoes do not need advertising. Every housewife who prepares for future use has her own favorite recipe for such tomatoes. They can be made spicy, sour, sweet. It all depends on the spices and herbs that were added to the jar during canning.

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

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

Marinated tomatoes: subtleties of preparation

Tomatoes of any degree of ripeness are suitable for canning: red, pink, brown and even green. They must be strong, without damage or dents. It is advisable to use fleshy varieties of tomatoes with thick skin, then the fruits will not burst during heat treatment and will not become soggy during storage.
Due to the large amount of juice, tomatoes are not soaked before canning, but only washed thoroughly in cold water. Then the stalks are removed, and the fruits in that place are pricked with a toothpick. This is done so that the skins of the tomatoes do not burst when pouring boiling water over them.
For pickling tomatoes, a classic bouquet of spices is used: dill, parsley, celery, basil, as well as bay leaves, garlic, pepper, horseradish. To improve the taste, add bell peppers, cucumbers, and onions along with tomatoes. The bell pepper is washed, cut in half, and the seed chambers along with the seeds are removed. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onions are peeled, washed, and sometimes blanched for 2 minutes. The greens are sorted out, yellowed and rotten branches are removed, and thoroughly washed in several waters.
The safety of pickled tomatoes largely depends on the cleanliness of the container. The jars must be washed with soda, then rinsed and sterilized. Large jars are treated with steam by placing them on a kettle with an open lid in which water is boiling. Liter jars can be baked in the oven or filled with water and placed in the microwave. As soon as the water boils, it is poured out, and the jar is turned over on a towel and the liquid is allowed to drain. The lids are washed and boiled in a pan of water for 3-5 minutes.
Many housewives are interested in the question of how many tomatoes fit in a liter, two-liter or three-liter jar. If you pack the tomatoes tightly, you will need about half the volume of the jar. That is, you can put 0.5-0.6 kg of tomatoes in a liter jar, 1.1-1.2 kg in a two-liter jar, and 2-2.1 kg in a three-liter jar. But this depends on the size of the tomatoes and their shape.
To calculate the amount of marinade pouring, you need to place the prepared tomatoes in sterile jars along with spices and herbs. One jar will require marinade in half the volume of the container. A little water (200 ml per 1 liter jar) is added in case of spillage when pouring tomatoes, since the jars are filled with marinade so that it spills a little over the edge.
To measure the amount of water for the marinade more accurately, place the tomatoes with spices in jars and fill them with cold water. Then close the jar with a nylon lid with holes and pour the water into a measuring container. This is what they do with all banks. Then add a little water in reserve and add sugar and salt to this water. The remaining marinade can be used next time. It is cooled, poured into a jar and stored in the refrigerator for no more than 2-3 days.
Tomatoes are filled with marinade to the very edge of the jars so that there is as little room for air inside as possible. The fact is that acetic acid, although it is a preservative product and inhibits the activity of many microorganisms, is easily destroyed by mold fungi that multiply in the presence of air.
It is recommended to add vinegar to the jar just before sealing. It is advisable to use vinegar essence, because such canned food is of higher quality and is better stored.
Pickled tomatoes can be preserved both with and without sterilization, using double or triple filling. In the latter case, sanitation rules must be followed more carefully.

Tomatoes marinated in liter jars

Ingredients (for 10 liter jars):

tomatoes – 5.5-6 kg;
horseradish – 4 g;
green dill – 10 g;
dill seeds - a pinch;
parsley, celery – 5 g each;
red capsicum – 1.5 g;
bay leaf – 0.5 pcs.;
garlic – 2-3 cloves;
tarragon – 1.5 g;
marinade filling – 4.5-5 l.

For the marinade (per 1 liter of water):

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

Cooking method

Sort out the tomatoes. Leave the same size and the same degree of ripeness. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them in the area of the stalk. You don’t need to prick hard tomatoes: they won’t burst.
Wash the greens. Let the water drain.
Prepare sterile quart jars and lids.
Place tomatoes in jars, adding spices. Try to leave as little empty space as possible in the container. Fill the voids with greenery.
Prepare the marinade. To do this, pour enough water into the pan. Add salt and sugar. Boil for 5-10 minutes. If the marinade turns out cloudy, filter it through a linen cloth while hot. Bring to a boil again.
Pour it over the tomatoes in the jars.
Before adding the essence, decide what kind of tomatoes you want in the end: slightly acidic, sour or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes spicy, you need to pour up to 20 ml of acid into the jar.
Cover the jars with lids. Place them in a wide pan with a soft cloth on the bottom. Pour hot water up to the hangers of the jars. Put it on fire. Pasteurize for 25 minutes at 85°. The water should not boil.
Remove the jars from the water and immediately seal them tightly. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap yourself in a blanket. Leave it like this for a day until it cools completely.

Canned pickled tomatoes: recipe one

Ingredients (for 1 liter jar):

tomatoes – 500-600 g;
table vinegar 5 percent - 3-4 tbsp. l.;
onions – 1 small onion;
garlic – 1 clove;
black pepper – 3 peas;
cloves – 2 buds;
bay leaf – 1 pc.;
dill, basil, tarragon, celery – 15-20 g.

For the marinade (per 1 liter of water):

salt – 2 tbsp. l.;
sugar – 1 tbsp. l.

Cooking method

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

Pickled tomatoes, canned without sterilization

Ingredients (for a two-liter jar):

tomatoes – 1.1-1.3 kg;
garlic – 5 cloves;
medium-sized onion – 1 pc.;
black peppercorns – 6 pcs.;
bay leaf – 2 pcs.;
dill - 2 umbrellas;
celery – 1 sprig;
horseradish - 1/4 sheet.

For the marinade:

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

Cooking method

Select tomatoes of the same size. Wash them by tearing off the stems.
Pack tightly into sterile jars. Place spices and spices between them.
Fill the contents of the jars with boiling water. Wait 20 minutes. Place a nylon lid on the jar with holes through which pour this water.
Prepare the marinade separately. Pour a liter of water into the pan (for one jar) plus another 100 ml in reserve. Add salt and sugar. Boil for 5-10 minutes. Pour the boiling marinade over the heated tomatoes. Add essence.
Seal the jars with lids. Turn them upside down and wrap them in a blanket. Leave until completely cool.

Sweet pickled tomatoes

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

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

Cooking method

Select ripe tomatoes. Wash them and remove the stems.
Wash the bell pepper, cut in half, remove the seeds. Cut into slices lengthwise.
Prepare sterile three-liter jars. Fill them tightly with tomatoes. Distribute the pepper between them.
Pour boiling water over the tomatoes, cover with lids, wait 20 minutes.
Close the jar with a nylon lid with holes (or one specially purchased at the store). Drain the water through them into the pan. Add salt and sugar as required. Add vinegar. No other spices are needed for this recipe.
Bring the marinade to a boil and pour it over the tomatoes.
Cover with sterile lids and seal tightly.
Turn it upside down, wrap it in a blanket, and leave until completely cool.

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

tomatoes – 2 kg;
hard, ripe apples – 1-2 pcs.;
sweet bell pepper – 1 pc.;
parsley - 1 sprig.

For the marinade:

salt – 1 tbsp. l.;
sugar – 5 tbsp. l.;
vinegar essence – 1 tsp.

Cooking method

Select medium-sized, oblong-shaped tomatoes. Wash in cold water, remove the stems.
Wash the apples. Cut in half and remove seed chambers. Cut into wide slices. To prevent the apples from darkening in the air, place them in slightly acidified water.
Wash the pepper, cut in half, remove seeds. Rinse the parsley under running water.
Prepare sterile jars. Wash the lids with soda and boil for 5 minutes in water.
Place tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
Pour boiling water over the tomatoes and let sit for 5-10 minutes.
Drain the water into the pan using a lid with holes. Add salt, sugar, essence. Boil the marinade for 5 minutes and then pour it over the tomatoes.
Seal immediately with sterile caps. Turn the jars upside down and cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

green tomatoes – 2-2.2 kg;
garlic – 1 head;
carrots – 0.5 pcs.;
bell pepper – 1 pc.;
parsley - 1 sprig;
black peppercorns – 10 pcs.

For the marinade:

water – 1.5 l;
salt – 1.5 tbsp. l.;
sugar – 0.5 tbsp;
vinegar 6 percent - 4 tbsp. l.

Cooking method

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

Marinated tomatoes for the winter: recipe with photos

List of ingredients for 1 liter jar:

500-600 g tomatoes.

For 1 liter of marinade:

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

Preparation:

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

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

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

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

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

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

Store tomatoes in a cool, dark place.

Note to the hostess

When pickling tomatoes, you can use other spices. For example, adding coriander makes tomatoes incredibly tasty and aromatic. But since coriander has a very strong specific smell, it is advisable to make 1-2 jars for the first time - for testing.

You can experiment with the amount of salt and sugar. If you add 50 g of salt and sugar to 1 liter of water, the brine will be moderately salty, with a slight taste of sweetness. Also, don't go overboard with vinegar. Its excess negatively affects the quality of tomatoes.

It’s hard to imagine a housewife who would refuse the idea of pickling tomatoes. Marinated tomatoes for the winter are one of the most delicious snacks - along with pickled cucumbers and lecho salad. You will learn how to pickle tomatoes in our section, and perhaps you yourself will give a recipe for pickled tomatoes for the winter.

How to pickle tomatoes? First of all, you need to carefully select vegetables worthy of preservation. These should be strong tomatoes of approximately the same size - for more uniform and successful preservation.

How to pickle tomatoes - whole or chopped - is up to the housewife to decide, looking at the size of the vegetables. Large ones, of course, are better to cut.

To avoid unpleasant consequences in the form of “explosion” of cans, such common methods as pasteurization and sterilization are used. Multiple filling is also used.

A variety of spices are suitable for tomatoes - hot red pepper, dill and parsley, cherry and currant leaves, as well as tarragon, bay leaf and black peppercorns.

Recipe for pickled tomatoes for the winter

The recipe for pickled tomatoes for the winter is up to you. There are recipes for preparing spicy and spicy tomatoes, mono-rolled tomatoes and as a composition. There are very simple recipes for pickled tomatoes, and there are those with a twist that require a little more effort and attention.

The easiest recipe for pickled tomatoes like this for the winter. Tomatoes are washed and pricked near the stalk (for example, with a toothpick so that the fruit cracks from boiling water). The jars are sterilized, the necessary spices and herbs are placed on the bottom, tomatoes are placed on top and boiling water is poured over them. Cover the jars with lids and leave for a third of an hour. The water is drained, sugar and salt are added, and brought to a boil. Add a tablespoon of essence to each jar, pour in the boiling marinade and roll up. Then they proceed traditionally - turning the cans over, wrapping them and cooling them cold.

Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various dishes and side dishes as a snack.