Canned tomatoes recipes for 400 grams of vinegar. Canning tomatoes. Homemade tomato juice for the winter with bell peppers

Canning tomatoes is not only a classic preparation, it is also an excellent snack and a pleasant addition to main courses. How good they are for the holiday table - salty, sour, hot, spicy! Canned tomatoes are no less popular on the winter table than fresh ones in the summer. There are hundreds of recipes for their preparation, but each housewife has her own, treasured ones, passed down from generation to generation, and have long been to the taste of the household. It would seem that there is no point in experimenting, it is easier to use already proven methods, however, try canning tomatoes according to the recipes we have proposed, and in winter you will appreciate their beauty!

Tomatoes with horseradish and oak leaves “Salted in bags”

Ingredients:
strong red or brown tomatoes,
horseradish leaves, oak leaves,
black currant or cherry leaves,
dill, garlic,
red hot pepper - to taste.
For brine (per 1 liter of water):
2 tbsp. l. salt.

Preparation:
Place the tomatoes in plastic bags, 1-2 kg each. Add spices there, fill with brine and tie the bags tightly, releasing all the air from them. Place the bags with tomatoes and spices in a barrel or other large container and pour brine on top so that they are covered by 4-5 cm. Lightly press the bags on top so that they do not float. Remove mold from the brine (note that if there is no air in the bags, there will be no mold). Salted tomatoes will be ready in 25-30 days.

Salted tomatoes with leaves and corn stalks

Ingredients:
10 kg of tomatoes (firm, maybe a little greenish),
5 kg of young corn stalks and leaves,
200 g dill,
100 g parsley,

1-8 black peppercorns,
500-600 g salt.

Preparation:
Place black currant leaves, previously scalded with boiling water, at the bottom of the prepared barrel (or bottle). Rinse tomatoes, spices, young stalks and leaves of corn in cold water. Next, place a layer of corn leaves on the bottom of the barrel, then rows of tomatoes and spices. Prepare young corn stalks as follows: cut them into pieces 1-2 cm long and place them on each row of fruits. Cover the tomatoes with corn leaves and fill with water. Pour the salt into a clean gauze bag, which you place on top of the corn leaves so that it is submerged in the water. Cover the container with a wooden circle and place a weight on top.

Salted tomatoes with mustard and garlic “A Month in the Country”

Ingredients:
unripe medium-sized tomatoes - to taste,
30 g garlic,
200 g dill,
30 g horseradish root,
25 g tarragon,
100 g cherry leaves,
100 g black currant leaves,
50 g dry mustard,
20 g allspice peas.
For brine per 10 liters of water:
300 g salt.

Preparation:
Place some of the spices on the bottom of an enamel pan and sprinkle with an even layer of dry mustard. Wash the tomatoes and place in the prepared bowl, topping with dill, garlic, horseradish, pepper, tarragon, cherry and blackcurrant leaves, leaving a little space for the top layer. Place the remaining spices on top of the tomatoes and cover everything with a thick napkin. Pour brine over the tomatoes, cover with a wooden circle and place a weight. To make the brine, boil water and add salt to it. 6-7 days after pickling, place the tomatoes in a cold place for 30 days.

Tomatoes with bunches of red rowan

Ingredients:
2 kg tomatoes,
500 rowan bunches.
For filling:
1 liter of water,
100 g sugar,
30 g salt.

Preparation:
Wash the tomatoes, prick them with a fork from the stem side and place them in a sterilized jar along with washed rowan bunches. Boil water, dissolve sugar and salt in water. Fill the jar with boiling solution three times and seal the jar with a sterilized lid.

Tomatoes with muscat grapes, garlic and chili pepper “Decoration of the meal”

Ingredients:
1.5-2 kg of cream tomatoes,
1 bunch of muscat grapes,
1 head of garlic,
1 chili pepper,
5-6 currant leaves,
2 bay leaves,
black peppercorns, horseradish leaf, dill and parsley - to taste.
For the marinade (per 1-1.2 liters of water):
2 tbsp. Sahara,
1 tbsp. salt,
3 tbsp. 9% vinegar.

Preparation:
Wash the tomatoes and prick them with a toothpick near the stalk. Peel the garlic and divide into cloves. Wash all other fruits, horseradish and currant leaves. Cut the hot pepper into rings. Place spices, tomatoes, garlic and a bunch of grapes in prepared sterilized jars. Pour boiling water over everything for 20 minutes, then drain the water and immediately pour in the marinade. For the marinade, boil water with sugar and salt and, turning off, add vinegar. Sterilize the filled jars for 15-20 minutes, roll up, turn upside down, wrap and leave until completely cool.

Ingredients:
For a 3 liter jar:
900 g tomatoes,
500 g sweet pepper,
5 cloves of garlic,
1 carrot,
2 onions,
a piece of fresh hot pepper,
3 tbsp. vegetable oil,
2 tbsp. salt,
1.6 liters of water.

Preparation:
Take medium-sized tomatoes, remove stems and rinse. Also wash the peppers in cold water. Wipe with a napkin, lightly fry on all sides in vegetable oil and, without removing the seeds, cut in half lengthwise. Chop the garlic finely, the carrots into slices, and the onion into rings. Next, place all the components in jars in layers and fill with salted water. Keep the filled jars for 24 hours. After the time has passed, sterilize the jars: 1 liter - 12 minutes, 3 liters - 20 minutes. Roll up and cool at room temperature.

Sliced tomatoes with onions “Very, very”

Ingredients:
small ripe tomatoes - quantity to taste.
For 1 liter jar:
1 large onion,
1 tbsp. vegetable oil.
pepper, bay leaf, cloves - to taste.
For brine (per 1 liter of water):
3 tbsp. Sahara,
1 tbsp. salt.

Preparation:
Cut small red tomatoes into 2 parts. Place an onion cut into rings at the bottom of the jar. For the brine: add sugar and salt to boiling water, stir and boil. Fill the jar tightly with tomatoes and spices, pour vegetable oil on top and fill with boiling brine. Sterilize the jar for 15 minutes and roll up.

Ingredients:
3 kg red tomatoes,
1 kg of onion,
1 kg carrots,
1 kg sweet pepper,
400 g rice,
1 tbsp. Sahara,
400 g vegetable oil,
salt to taste.

Preparation:
Pass the tomatoes and onions through a meat grinder, chop the carrots and peppers into small pieces. Combine all ingredients, bring to a boil over moderate heat, then reduce heat and simmer for 1 hour. Place the prepared mixture into sterilized jars and roll up. Store in a cool place.

Layered salad with tomatoes “Autumn mood”

Ingredients:
3 kg of tomatoes.
1 kg sweet pepper,
1 kg of onion,
300 g vegetable oil,
200 g sugar,
3-4 tbsp. salt,
200 g 9% vinegar.

Preparation:
Cut the pepper into strips, onions and tomatoes into half rings, grate the carrots. Layer in a saucepan: carrots - onions - peppers - tomatoes. Prepare a marinade from vegetable oil, sugar, salt and vinegar. Pour the marinade over the vegetables and leave for 8 hours. After the time has passed, put the vegetables on the fire and cook for 40 minutes after boiling, without disturbing. 5 minutes before the end of cooking, mix everything, put it in jars and roll up.

Salad “Lifesaver”

Ingredients:
7 medium tomatoes
2 onions,
2 carrots (medium),
4 sweet peppers,
300 g white cabbage,
½ cup vegetable oil,
2 bay leaves,
salt, sugar and pepper - to taste.

Preparation:
Cut the tomatoes into 6 parts, the onion into half rings, the pepper into strips, grate the carrots on a coarse grater, and chop the cabbage. Mix the vegetables, season with vegetable oil, spices and cook, stirring, over low heat until tender. Place the prepared salad in sterilized jars, roll up and sterilize for 5 minutes.

“Spicy” tomatoes in tomato sauce

Ingredients:
For 2.5 liters of tomato juice puree:
250 g sweet pepper,
¼ cup finely chopped garlic,
¼ cup grated horseradish
4 tbsp Sahara,
2 tbsp. salt.

Preparation:
Select tomatoes of medium ripeness and place them in a three-liter jar. Place overripe tomatoes in a saucepan and bring to a boil. When the tomatoes are completely soft, rub them through a sieve. Add sugar and salt to the resulting juice puree, stir the mixture and put on fire. When it boils, add garlic, horseradish and sweet pepper, minced twice. Pour this hot mixture into jars of selected tomatoes. Sterilize jars with finished products: 1 liter - 15 minutes, 3 liters - 20 minutes and immediately roll up.

Tomatoes with plums

Ingredients:
tomatoes, plums - in equal quantities.
For filling:
100 g sugar,
15 g salt,
1 liter of water.

Preparation:
Wash the tomatoes and plums, prick the tomatoes with a fork from the stem side. Place the tomatoes and plums in a jar, distributing them evenly throughout the volume of the jar. Dissolve sugar and salt in water, boil the solution and pour three times. Seal the jar with a sterilized lid.

Tomatoes with cinnamon “Dreams of Scheherazade”

Ingredients:
tomatoes, garlic, dill, parsley - optional.
For the marinade:
4 liters of water,
4 bay leaves,
0.5 tsp black peppercorns,
0.5 tsp carnations,
1 tsp ground cinnamon,
⅔ stack. salt,
3 tbsp. Sahara,
50 g 70% acetic acid.

Preparation:
Prepare the marinade by mixing all ingredients (except vinegar), bring to a boil and simmer for 15 minutes, let cool. After this, pour in acetic acid. Stir and let sit. Fill sterile jars with tomatoes mixed with garlic, dill and parsley. Pour in the marinade (the cinnamon should make it sticky) and cover with scalded nylon lids. Store in a cool place.

Tomatoes "Cheryomushka fragrant"

Ingredients:
tomatoes - quantity at your discretion,
1 horseradish leaf
1 dill umbrella,
2 leaves of bird cherry,
5 black currant leaves,
2-3 cloves of garlic,
3 bay leaves,
8 pcs. black pepper,
15 pcs. carnations,
1 tbsp. salt with a slide,
4 tbsp sugar with a slide,
0.5 tsp 70% vinegar.

Preparation:
Place scalded horseradish, bird cherry, currant leaves, dill, garlic, bay leaf, pepper and cloves at the bottom of a three-liter jar. Place tomatoes on top. Pour boiling water over them twice and let sit for 10-15 minutes each time. Pour salt and sugar into the jar, pour boiling water over it a third time, pour vinegar essence into the jar and roll up.

Ingredients:
2 kg ripe tomatoes,
500 g onions,
500 g sweet pepper,
1 stack Sahara,
1 tbsp. salt,
1 tbsp. dry mustard,
1 tbsp. ground red pepper,
1 tsp cilantro.

Preparation:
Grind tomatoes, onions and peppers and cook for 1.5-2 hours. Then add sugar, salt, mustard, ground red pepper and cilantro to the vegetable mixture and let it simmer a little. Pour hot ketchup into sterile jars and roll up.

Pasta sauce

Ingredients:
3 kg red tomatoes,
1 kg onions,
2 stacks vegetable oil,
½ tbsp. Sahara,
4 tbsp salt,
½ tsp. ground red pepper.

Preparation:
Cut the tomatoes into slices, onions into strips. Stew the onion in vegetable oil for half an hour, then add tomatoes, sugar, salt, pepper and cook for 15 minutes. Place the resulting mass while hot into sterilized jars and roll up.

Seasoning "Joy of Life"

Ingredients:
1 kg ripe tomatoes,
300 g garlic,
200 g horseradish roots,
½ cup vegetable oil,
½ cup Sahara,
½ tbsp. salt.

Preparation:
Wash the tomatoes, pour boiling water over them and pass through a meat grinder along with peeled garlic. Grate the horseradish on a fine grater and mix with tomatoes and garlic. Add sugar, salt, vegetable oil and mix. Place the finished seasoning in small jars, cover with plastic lids and store in a cool place.

Tomato and green apple seasoning “Tsitsibeli”

Ingredients:
6 kg tomatoes,
3 kg bell pepper,
1 kg green apples,
1 kg carrots,
1 kg garlic,
2 bunches of parsley,
2 bunches of dill,
1 bunch of basil,
1 bunch of cilantro,
hot pepper, salt - to taste.

Preparation:
Pass all prepared ingredients through a meat grinder and cook for 1 hour. Then place in sterilized jars and seal.

Marinated green tomatoes with garlic filling “End of the world!”

Ingredients:
small green tomatoes and garlic - quantity at your discretion.
For the marinade:
2 tbsp. Sahara,
2 tsp salt,
100 ml 9% vinegar.

Preparation:
Cut the garlic cloves into thin slices. Wash and dry the tomatoes. Pour boiling water over the tomatoes for about 5 minutes. Then drain the water, cut each fruit in several places and insert a slice of garlic into each cut. To prepare the marinade, add sugar, salt, vinegar to the water and boil. Place the tomatoes stuffed in this way in sterilized jars and pour boiling marinade over them. Roll up.

Canning tomatoes, and not only them, is a fascinating activity. The winter will be long, and the treasured jars, jars, bottles and barrels with the results of your summer feat will help diversify it. Canning with pleasure and enjoy the results of your labor with appetite!

Happy preparations!

Larisa Shuftaykina

It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this important task it’s not enough to have high-quality seasonal tomatoes; you also need to stock up on good recipes for canning tomatoes so that the proportions of the marinade are correct and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to prepare tomatoes for the winter according to proven golden recipes.

I invite you, dear friends, in this article about winter preparations from tomatoes to share your proven recipes for preparations. After all, every housewife makes preparations for the winter from tomatoes, and there are successful recipes in every culinary notebook.

And I, in turn, bring to your attention ideas for tomato preparations that I have been collecting for many years, and most of which I have already tried.

Most of the recipes are from my mother’s and grandmother’s notebooks, there are also recipes from my co-workers and friends.

Finger-licking pickled tomatoes for the winter

Are you looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “finger-licking” without sterilization, with triple filling. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about a recipe for salted tomatoes in jars for the winter that my grandmother has been using for more than 50 years. I have tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes under a nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water. See the step-by-step recipe with photos.

Korean tomatoes for the winter

My recipe for delicious Korean tomatoes for the winter, I hope you will appreciate it. Everyone in my family really liked the Korean-style tomatoes for the winter in jars: a little spicy, piquant, with a spicy taste of spices and crispy carrots. How to cook, see.

Satsebeli sauce for the winter

I wholeheartedly recommend that you prepare satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but quite bright, with character. I will not say that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, in my opinion, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell peppers

Do you need delicious tomato preparations for the winter? During the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make this homemade tomato juice brighter in taste, I often add bell peppers and a little hot spice to the tomatoes. This option is much more interesting than the classic one and goes great with meat dishes (kebabs, steaks), pizza, etc. See the recipe.

Marinated tomatoes “Classic” (without sterilization)

You can see the recipe for marinated “Classic” tomatoes without sterilization.

Marinated tomatoes with celery for the winter

I would like to suggest that you close your tomatoes and celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only celery. It has a very bright and rich taste, so you can be sure that your preparation will turn out excellent and very interesting. How to cook, see.

Tomato slices for the winter with onions

I wrote how to cook tomatoes in slices for the winter with onions.

Sweet pickled tomatoes for the winter (triple filling)

I would like to invite you to prepare sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the tomatoes are accompanied, in addition to numerous spices, by bell peppers: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not at all complicated and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.

Salted tomatoes for the winter

You can see a proven recipe for salted tomatoes for the winter.

Canned tomatoes with citric acid

You can see the recipe for canning tomatoes with citric acid.

Homemade ketchup for the winter “Tomato”

I wrote how to make homemade “Tomato” ketchup for the winter.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

I wrote how to prepare sliced tomatoes for the winter with parsley.

Canned cherry tomatoes with grapes (no vinegar)

You can view the recipe for canned cherry tomatoes with grapes.

Adjika with horseradish for the winter “Special”

I wrote how to prepare special adjika with horseradish for the winter.

Delicious adjika from tomato

You can see the recipe for making adjika from tomatoes

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

You can see how to prepare canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid.

Homemade ketchup for the winter

I wrote how to make delicious, aromatic, and thick homemade ketchup for the winter.

Tomatoes in their own juice for the winter: the simplest recipe!

You can see how to cook tomatoes in your own juice for the winter.

Spicy tomatoes in their own juiceWith damn

It’s unlikely that I’ll surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is exactly how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.

Marinated tomatoes slices in Portuguese style

These tomatoes, marinated in slices “Portuguese style”, turn out simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another advantage of this recipe is that it is a pleasure to cook: everything is very simple and quick. See recipe with photo.

Delicious salad with beans and tomatoes for the winter

You can see how to prepare a salad with beans and tomatoes for the winter.

Adjika sweet and sour with apples

I wrote how to prepare sweet and sour adjika with apples.

Canned tomatoes are one of the most popular snacks for both holiday and everyday tables. This sour-salty spicy taste is well known to each of us. Such a snack can be found in the bins of almost any housewife. However, canning tomatoes is not always successful. Sometimes some important aspects are not taken into account when choosing and garnishing vegetables.

Selection of tomatoes and the subtleties of their canning

Many people think that tomatoes are suitable for canning any fruits. This is partly true, it all depends on the purpose of the workpiece. If the twists are used to prepare borscht, then both small and large tomatoes will do. If canned food is served, then it is better to take a certain type of tomato.

What you need to know when choosing

If tomatoes are grown in your own garden, then when purchasing seeds or seedlings you should take into account the characteristics of the fruit. Usually it is written on the bag of seeds whether these tomatoes are suitable for canning. When purchasing you should consider such things:

It is not advisable to purchase tomatoes in the store. Firstly, they can be processed with something. Secondly, store-bought vegetables are often coated with edible wax, which clearly does not have a positive effect on the taste of the product. Therefore, it is better to go to the market for homemade tomatoes.
It doesn’t hurt to break one fruit before purchasing. The ideal pulp is fleshy and thin; a lot of juice should not be released. And, of course, you need to choose whole vegetables, without dents or signs of rotting.
Fruits of any color are suitable for preservation: red, yellow or orange. An unusual shade will only give the dish a zest and aesthetic appearance.

Having bought tomatoes, all that remains is to carefully bring them home so as not to bruise them.

Conservation tricks

One of the main problems with twisting is sterilization. Although this is not really a problem, but rather inconvenience. After all, they cook tomatoes in the summer, when it’s hot, and there’s also a hot kitchen with boiling jars. To avoid filling the room with steam, you can sterilize the jars in the microwave or oven.

There is no need to wrap the workpieces in a blanket, then the tomatoes will remain dense and elastic. To prevent the skin of the fruit from bursting, you can pierce the skin of each vegetable with a toothpick near the stalk - in this case, the vegetables will remain intact.

There is no consensus on how many times to pour boiling water over tomatoes before twisting. Some people think that once for 20 minutes is enough, others think that you need to pour it three times for five minutes. In principle, both options can be taken into account.

Tomato recipes

Tomatoes contain a whole complex of vitamins and microelements. Tomatoes are recommended for cardiovascular diseases, problems with metabolism, tomatoes reduce the amount of cholesterol in the blood. Canned vegetables, of course, lose some of their beneficial properties, but a portion of valuable substances remains even after heat treatment. However, it should be remembered that excessive consumption of pickled tomatoes can lead to indigestion, urolithiasis, and possible exacerbation of cardiovascular pathologies.

Classic version

This method of preparing pickled tomatoes is simple, and labor-intensive sterilization of jars of vegetables is not necessary in this case. The proportions are calculated for a liter jar. Ingredients:

600 grams of tomatoes;
400 milliliters of clean water;
1 dessert spoon of salt;
1 dessert spoon of sugar;
1−2 cloves of garlic;
30 milliliters of vinegar (9%);
spices, dill, horseradish and currant leaves, celery leaves - to taste.

All spices are placed at the bottom of the jar, and tomatoes are carefully placed on top. Bring the water to a boil and fill the jar to the top, cover with a lid and leave for 20 minutes. Then the liquid is poured into a saucepan, sugar and salt are poured into it and brought to a boil. Just before pouring, vinegar is added directly to the jar.

The marinade is poured into a jar, screwed on with a lid, turned over and left to cool.

Tomatoes with grapes

Proportions are for a liter jar. Ingredients:

600−700 grams of tomatoes;
half a bunch of muscat grapes;
1 clove of garlic;
1 bay leaf;
spices - to taste;
1 teaspoon salt;
2 teaspoons sugar;
2 tablespoons vinegar 9%.

Spices are placed at the bottom of the jar. The grapes are washed, but don't pluck from the stalks (otherwise juice will be released, but this is not necessary). Tomatoes (previously washed well), garlic and grapes are placed in a jar.

Prepare the marinade: bring 400 milliliters of water to a boil, add sugar and salt, boil for 5 minutes, add vinegar.

The prepared marinade is poured into a jar. Sterilize in a tank of water for 10-15 minutes (the initial temperature of the water in the tank should not exceed 80 degrees). The jars are immersed in such a way that the water covers them up to the shoulders. Sterilized jars of vegetables are screwed on with lids and left to cool.

Appetizer of tomatoes, peppers and onions

Quite an original recipe. The proportions of vegetables can be changed. Ingredients:

1 kilogram of tomatoes;
300 grams of bell pepper;
300 grams of onion;
100 milliliters of vegetable oil;
70 grams of sugar;
70 grams of salt;
70 milliliters of vinegar 9%.

The pepper is cut into strips and tomatoes and onions- in circles. To prepare the marinade, bring water to a boil, add sugar and salt, pour in vegetable oil and vinegar. Place the vegetables in a saucepan and pour marinade over them for 8 hours. After this, everything is boiled for 40 minutes, placed in sterilized jars and screwed on with lids. The twists are allowed to cool and then put away for storage.

Tomato preparation is an excellent winter snack. During the cold season, our body especially needs vitamins. Therefore, such twists are not only tasty, but also healthy. And canned tomatoes contain a lot of useful substances. However, caution should be exercised when using this dish, especially for people with chronic kidney problems and high blood pressure.

During the summer-autumn period of preparing pickles for the winter, any housewife prefers to make canned tomatoes according to her own unique recipe.

During the cold season, a jar of salted tomatoes will always come in handy. In Russian cuisine, this dish is indispensable, both for a hot dinner with potatoes and for welcoming guests.

Tomatoes with vinegar for the winter - general principles of preparation

The main ingredients are red fresh tomatoes and acetic acid.

First, you should sort out the tomatoes that you have prepared to use in the preparation.

Tomatoes with upholstered sides, cracked or unripe are not suitable for canning. After the necessary sorting, the fruits are washed well and left to dry.

In the meantime, you can peel a few heads of garlic, prepare spices, seasoning, and acetic acid. You will also need salt and sugar. Prepare jars and lids for preservation in advance.

Tomatoes with vinegar for the winter "Classic"

The most common recipe for canning tomatoes for the winter. More spices, garlic, currant leaves, cherries, and of course vinegar - you are guaranteed aromatic pickles. Ingredients are based on one three-liter jar.

Ingredients:

12-15 fresh red tomatoes (depending on size);

Five black currant leaves;

Four cherry leaves;

Horseradish leaf;

Two or three dill umbrellas;

Five to six cloves of garlic;

Two or three bay leaves;

Ten black peppercorns.

For the brine for one liter of water:

One table. spoon of salt;

One table. spoon of granulated sugar;

One table. spoon of acetic acid.

Cooking method:

The tomatoes are thoroughly washed, the jars are sterilized, and the lids are boiled. Place greens and garlic cloves, cut in half, into the jar. Pour boiling water over it. After ten to fifteen minutes, when the tomatoes are warm, pour the water into a large saucepan and bring to a boil again. Salt, add granulated sugar and acetic acid. After boiling, pour it back into jars with tomatoes. Place one umbrella of dill with seeds, two bay leaves and two currant leaves on top. The jars are tightened with a seaming wrench and turned over. Then wrap and cool. Store in a cellar or refrigerator.

Tomatoes with vinegar for the winter “Under the snow”

According to this recipe, canned tomatoes are obtained in their own juice, and the taste of acetic acid is not felt at all. The dish looks beautiful in a jar, “winter-style,” and looks appetizing on the table.

Ingredients:

Fresh tomatoes;

Brine (per one and a half liters of water);

One hundred grams of granulated sugar;

One tablespoon of acetic acid;

Salt - one table. spoon;

Cooking method:

The tomatoes are washed and placed in sterilized jars. Then the jars of tomatoes are poured with boiling water and covered with sterilized lids. Leave it and at this time prepare the garlic cloves. The infused water from the jars is poured into a large bowl, the volume is measured and the brine is prepared in accordance with the proportions. Salt and sugar are added to the marinade, and acetic acid is added at the end of boiling. While the brine is being prepared, add grated garlic to the jars. Then the tomatoes are filled with brine and closed with a seaming key. I turn the jars over, cover and leave until cool. Apart from garlic, no other herbs and spices are used in this recipe.

Tomatoes with vinegar for the winter "Mother-in-law's evening"

The bell pepper used in this recipe will give the pickles a special aroma and spice.

Ingredients:

Two kilograms of fresh tomatoes;

Three cloves of garlic;

Four table. spoons of salt;

Four to six black peppercorns;

One onion;

Leaves of black currant or cherry tree;

One bell pepper;

Five table. spoons of granulated sugar;

Acetic acid (75 ml per three liters of water).

Cooking method:

The tomatoes are washed. Seasonings and spices are placed in sterilized jars. Tomatoes are placed on top and peppers cut into slices are placed on them. Water is boiled and poured into jars, covered with nylon lids. Leave for 15-20 minutes and drain the water into a fireproof container. The procedure is repeated and a brine is prepared with the addition of salt and sugar. Acetic acid is added to each jar, the marinade is poured in and a key is rolled under the metal lids. Leave it upside down and cover it.

Dried tomatoes with vinegar for the winter

This is one of the simplest recipes for preparing tomatoes with vinegar for the winter. Sun-dried tomatoes will diversify your cellar of preparations and preserves for the winter. Place the sun-dried tomato on fresh bread with a spicy piece of meat and enjoy the taste.

Ingredients:

Fresh tomatoes;

Extra virgin olive oil;

Basil;

Salt, pepper, granulated sugar (3/3/5);

Balsamic vinegar.

Cooking method:

For preparing the preparation, not juicy, but fleshy tomatoes are suitable. Cut the tomatoes in half. In a bowl, mix salt, pepper and granulated sugar in a ratio of 3/3/5, respectively. Place the tomatoes on a heat-resistant dish and sprinkle well with the prepared mixture. Place the tomatoes in an oven preheated to 120 degrees for four to five hours. At this time, chop the garlic and basil, then pour the mixture with olive oil. Sun-dried tomatoes are removed from the oven and placed in sterilized jars. Garlic and basil are sprinkled between layers. Then pour olive oil to a height of approximately one centimeter from the bottom of the jar. Add two tablespoons of balsamic vinegar on top. Leave it in the refrigerator for storage.

Tomatoes with vinegar for the winter “Pickled”

Housewives who have very little free time will love this recipe. There is no need to pour water over the tomatoes more than once. The beauty and ease of preparation is that the tomatoes are filled with water once and sterilized and boiled right in the jar. The marinade turns out very tasty, and the tomatoes retain vitamins and nutrients.

Ingredients:

Half a kilogram of fresh tomatoes;

Two tablespoons of acetic acid;

Three teaspoons of salt;

Three table. spoons of sugar;

Three half-liter jars.

Cooking method:

Washed and dried tomatoes are not tightly packed into jars. Fill cans of tomatoes with regular tap water, leaving a little free space on top. Add salt, vinegar and granulated sugar. The jars are placed in a pan filled with water and left over low heat. Cook for about thirty minutes. During this time, the jars will be sterilized and the tomatoes will be boiled. Then the hot jars are closed with a key and turned over.

Tomatoes with vinegar for the winter “From the mother-in-law”

Excellent tomato pickles with vinegar can be prepared using this recipe from your mother-in-law. The secret to preserving and storing them for a long time is a small aspirin tablet.

Ingredients based on one three liter jar:

Two kilograms of red tomatoes;

Three cloves of garlic;

Two bay leaves;

Dill umbrella;

One bell pepper;

Three cherry leaves;

Five currant leaves;

Parsley;

One aspirin tablet;

One and a half tables. spoons of salt;

Two tables. spoons of granulated sugar;

Ten black peppercorns;

Two tables. spoons of acetic acid.

Cooking method:

Place cloves of garlic, peppercorns, parsley, leaves, and dill into sterilized jars. Then half the jars are filled with tomatoes, pieces of pepper are added to the middle and tomatoes are placed on top again. The jars are filled with boiling water and allowed to stand for ten to fifteen minutes. After the time has passed, the water is poured into a saucepan and water is added at the rate of 25 ml per jar. Add salt and granulated sugar and prepare the marinade. Fill the jars halfway with boiling brine. Add vinegar and a tablet of acetylsalicylic acid. Add boiled brine to the top of the jar. Cover with metal lids, turn over and leave at room temperature until cool.

Tomatoes with vinegar for the winter "Plum"

When canning tomatoes, add a few plums to the jars. You will be surprised by the exquisite taste of pickles, and plums will be an excellent addition to meat dishes.

Ingredients based on a three-liter jar:

One and a half kilograms of red fresh tomatoes;

One leaf of green celery;

Three feathers of garlic;

Five to seven peppercorns;

Half a leaf of horseradish;

Dill umbrella;

Half an onion;

Half a kilo of plums.

For the brine:

One and a half tables. spoons of salt;

Four table. spoons of granulated sugar;

Four table. spoons of acetic acid.

Cooking method:

Celery, horseradish, dill, and pepper are placed at the bottom of a sterilized jar. Add finely chopped onion and garlic cloves cut in half. Then lay tomatoes and plums in layers. Boil water and pour it into the jars twice for five minutes. The water is poured back into the pan, granulated sugar, salt, acetic acid are added and the marinade is boiled. Bring to a boil and pour brine into jars of tomatoes and plums. I close it with a seaming key, turn it over, cover it, and let it cool.

Tomatoes with vinegar for the winter "Georgian"

According to the national Georgian recipe, carrots are added to canned tomatoes with vinegar. It is cut into rings and placed alternately with tomatoes in jars. The pickles turn out appetizing and tasty.

Ingredients based on one liter jar:

700-800 grams of fresh tomatoes;

One onion (medium size);

One or two carrots (medium size);

Parsley, dill, garlic;

Seven black peppercorns;

One bell pepper;

One teaspoon of salt;

One and a half tables. spoons of granulated sugar;

One and a half tables. spoons of acetic acid.

Cooking method:

The carrots are washed, peeled and cut into rings. Garlic, herbs and carrot rings are placed in jars. The stem of the washed bell pepper is cut out, the seeds are removed and cut into four equal parts. The onion is cut into half rings and placed in jars with tomatoes and peppers. The vegetables are poured with boiled water and left to warm up for fifteen to twenty minutes. The water is poured into a saucepan, salted, granulated sugar and peppercorns are added and brought to a boil. Acetic acid is poured into a jar and filled with boiling brine. They roll it up hot with a key. The jars are turned over, covered with a warm blanket and left to cool.

Grate the garlic on a fine grater. For leftovers that are difficult to grate, pass through a press or garlic press.

Calculate that for a three-liter jar of tomatoes, 200-250 milliliters of water are needed per liter.

To get a tasty marinade, when preparing brine, always add more sugar than salt.

The brine from eaten tomatoes can be used to prepare cabbage soup or borscht.

When preparing brine for preserving salted tomatoes in large quantities, calculate 600-800 grams of salt per ten liters of water.