Delicious pickled tomatoes for the winter recipe. We are closing sweet, spicy pickled tomatoes for the winter. Marinated tomatoes with bell peppers for the winter - The most delicious

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.

Do you love pickled tomatoes, but still don’t know which recipe is the best? Here you can finally make your choice. The recipes provided below have been tested several times and, if you follow all the tips, the preservation will be perfectly preserved, will not explode or become cloudy.

Marinated tomatoes without sterilization

If sterilization scares you or there is no way to do it, then this recipe is ideal for you. Tomatoes prepared this way are aromatic, spicy, and quite a bit spicy.

Ingredients for the twist:

tomatoes - about a kilogram;
bay leaves – 3 pcs.;
dill (preferably umbrellas) - 4 pcs.;
black and allspice peas – 5-8 pcs.;
garlic cloves – 2-4 pcs.

Brine ingredients:

sugar – 1-2 tbsp. l.;
salt – 1-2 tbsp. l.;
water – approximately 1.5-2 liters;
vinegar 9% – 1-1.5 tbsp. l.

Cooking time – 35-40 minutes.

Preparation:

Prepare your food. The tomatoes must be washed and left for about 30-50 minutes in a separate bowl filled with water at room temperature. The dill umbrellas also need to be washed and placed in water for 20-25 minutes.
Since we make pickled tomatoes without sterilization, it is necessary to clean the jars with special care. To do this, use a hard sponge and soda. Next, scald the jar with boiling water and place it on a special lid over steam for a while.
Place a small bowl of water on the fire and place tin lids there for seaming.
Place peppercorns, dill umbrellas, bay leaves, and garlic cloves on the bottom of the container.
Next, fill the container. Lay out according to a certain technology - place large tomatoes on the bottom and small ones on top. It is advisable to lay them more tightly, but do not put too much pressure on them - this may cause them to burst.
Pour boiling water over the tomatoes, then cover with a lid and leave to steam for 7-10 minutes.

If your tomatoes burst when pouring boiling water, it may be due to thin skins - try sorting them out in advance, choosing thicker ones. The “cream” variety is perfect for preservation.

Drain the water from the jars into a separate pan. For convenience, purchase a special lid with holes or, alternatively, make it yourself.
Add sugar, salt and vinegar to the drained jar water. Place on high heat. Stir until they are completely dissolved.
Pour the prepared marinade into the tomatoes and screw tightly with metal lids using a special device.
Finally, place the jars on the lid and cover tightly with a blanket. So, they need to be left alone for 5-7 hours or until they are completely cooled.

Preservation must be kept in a dry, cool area.

Pickled tomatoes in liter jars

Undoubtedly, the most reliable and familiar recipe for many peoples remains the classic method.

Ingredients for the twist:

tomatoes (thick ones are best) – 1-3 kg;
onion - 1 pc.;
parsley – 1 bunch;
garlic – 2 cloves;
allspice and black pepper – 7-9 peas each;
bay leaf – 1-3 pcs.

Ingredients for marinade:

sugar – 3 tbsp. l.;
salt – 1 tbsp. l.;
water – 1 l;
vinegar 9% - 50-80 ml;
bay leaf – 2 pcs.;
black peppercorns - 2-3 peas.

Cooking time – 1 hour.

Preparation:

First of all, sterilize the containers for preservation. Since the jars are small in size, this can be done using the oven. Place in an unheated oven and turn on 200 degrees. After 20-25 minutes they can be removed. The lids can simply be boiled in water.
Next, cut the onion into rings and throw it into a container, add a sprig of parsley, a bay leaf and a couple of peppercorns and a clove of garlic.
Sort through the tomatoes. Ideally, you should leave the ripest ones, without any defects and not with thin skin. After this, place them tightly in the jar. You can add onions again on top. Rinse with hot water and leave to warm up.

To prevent the jar from bursting when you first pour in boiling water, pour boiling water into the center of the tomatoes.

Pour water into a separate bowl. You can calculate how much water is required in a 2:1 ratio. Let's say you have 6 filled jars, then you need 3 liters of marinade. Now add sugar, vinegar, salt, bay leaf, a couple of peppercorns to the water and bring to a boil. Drain the water from the jars and replace it with brine.
After this, sterilize: fill a deep saucepan with water and leave to boil. Place the jars in it. It is important that the marinade and boiling water are at the same temperature. After bubbles appear, wait 3-4 minutes and remove the jars.
Now you can do the seaming. Finally, place bottom up and cover with a thin blanket until cool.

Pickled cherry tomatoes

You can use absolutely any variety of cherry in this recipe. Sometimes you may encounter a situation where it is quite problematic to find such tomatoes; in this case, you can use completely ordinary ones, only small in size. The preservation turns out aromatic, has a special taste, rich consistency and can decorate any table.

Ingredients for the twist:

tomatoes – 300-400 g;
bay leaf – 4 pcs.;
dill umbrellas - 2 pcs.;
black peppercorns – 3 pcs.;
garlic – 2 cloves.

Ingredients for marinade:

sugar – 2 tbsp. l.;
salt – 1.5 tbsp. l.;
water – 800 ml;
9% vinegar – 4 tsp;
bay leaf – 3 pcs.

Cooking time – 35 minutes.

Preparation:

First, put water on the stove to boil the lids. It is imperative to sterilize the jars. Then place bay leaf, pepper, garlic clove, and dill on the bottom of the container.
Place clean, pre-washed tomatoes into a container. It is advisable to stack them closer to each other. If you wish, you can put some more greenery in the place that remains.
Pour boiling water into the tomatoes and do not touch for 5-12 minutes, covering with a lid.

To prevent tomatoes from bursting when pouring boiling water over them, you can pierce them with a toothpick near the stalk a couple of times.

Drain the water from the jars into another container. Add salt, sugar, bay leaf into it and bring to a boil. Add vinegar.
Pour the resulting brine back into the container up to the neck. The main thing is not to pour boiling water, because of this the glass may not withstand it and crack.
Now you can roll up the jars and place them upside down. If all steps are followed correctly, there should be no leaks. Throw on a warm cloth and leave until completely cool. Store in a non-humid place with low temperature.

Marinated tomatoes with citric acid

Not everyone likes vegetables that taste like vinegar. For some, it is contraindicated due to health problems. You shouldn’t give up pickled tomatoes because of this problem. After all, you can prepare preservation with the addition of citric acid. It will turn out not clogged with vinegar, with a sweet and sour taste and, of course, very aromatic.

Ingredients for the twist:

dense tomatoes – 300-400 g;
bay leaf – 4 pcs.;
dill umbrellas - 5 pcs.;
black peppercorns – 4 pcs.;
garlic – 3-6 cloves;
horseradish leaf – 1 pc.;
black currant leaf – 2-4 pcs.

Ingredients for marinade:

sugar – 3 tbsp. l.;
salt – 1.5 tbsp. l.;
water – 1 l;
citric acid – 1 tsp.

Cooking time – 55 minutes.

Preparation:

Prepare all the listed products for further processing.
Next, place the containers and lids to sterilize. Now place all the herbs, garlic and black peppercorns at the bottom of the jars.
We advise you to sort out the tomatoes. The most ripe, dense and without defects will be the best choice for preservation. Next, compact the jars.

Sometimes it happens that the jars are already full, and a few tomatoes are left lying around, in this case, shake the container and a little more space will appear.

Now pour boiling water into them, wrap them in a warm towel and leave to evaporate for about 10-20 minutes.
To prepare the brine, combine sugar, salt, citric acid and fill the resulting mixture with water. Leave on the fire for literally 2-5 minutes until it boils.
The water in the jars will no longer be needed - drain it. After this, pour the boiled marinade, but it is important to do this before the jars have time to cool.
Do the rolling immediately. Turn them over and wrap them in a warm blanket for about a day. Keep away from sunlight.

As you can see, all the presented recipes for pickled tomatoes are quite simple to prepare. Add a little creativity to the arrangement of tomatoes, and the preservation will not only be tasty, but will also please the eye with its appearance. Now all that remains is to wait until winter to try the prepared masterpieces.

Small pickled tomatoes are a very beautiful preparation for the winter. Another advantage is that you can use small jars to preserve small tomatoes. Small tomatoes are used to decorate salads and sandwiches. Bell peppers and mustard seeds will add flavor to our winter preparation; with a detailed step-by-step recipe you can easily prepare this preserve.

TIME: 60 min.

Easy

Servings: 6

Ingredients

small tomatoes - 900 g;
garlic - 2 cloves;
bay leaf - 3 pcs.;
sweet pepper - 1/2 pcs.;
sugar - 2 tbsp. l. (without slide);
peppercorns - 9 pcs.;
salt - 1 tbsp. l. (without slide);
vinegar 9% - 3 tsp;
mustard seeds - 1.5 tsp;
parsley - to taste.

Servings: 3 half-liter jars.

Preparation

Canning jars should be washed with baking soda. After rinsing the jars with clean water, they must be sterilized. I sterilize over steam, and boil the lids with which I will seal the preserves for several minutes in water.

On each tomato, several punctures should be made with a wooden skewer in the hardest place, near the stalk.

I put peeled and chopped garlic at the bottom of the jar. One large clove of garlic is enough for three half-liter jars.

I wash the sweet bell pepper, cut it in half, cut it out and discard the seeds.

I add prepared small tomatoes to half the jar. I put chopped pieces of sweet pepper, parsley sprigs, and bay leaves on the tomatoes.

I add the tomatoes to the top of the jars. I place pieces of pepper and parsley sprigs on top of the tomatoes so that a stream of hot marinade does not fall on the tomatoes when filling the jars. When you pour boiling water directly onto tomatoes, the skins of the tomatoes may burst. Now I measure how much water I need for the marinade. I pour clean water into the jars of tomatoes and then pour it into the pan. I add 50 ml of water to the pan to the water poured from the cans of tomatoes. I put a saucepan of water on the fire, and then bring the water to a boil. Then I pour this boiled hot water over the tomatoes in the jars and cover the jars with lids. Cover the jars with a towel and leave for 10 minutes with hot water. Then I pour the water from the jars back into the saucepan, add 50 ml of water (for evaporation during boiling), and bring everything to a boil again. When the water in the pan boils for a couple of minutes, I pour it back into the jars of tomatoes for 15 minutes. Just like the first time, I cover the jars with lids and a towel.

For the third filling I prepare the marinade. This time, after pouring the water from the jars of tomatoes into a saucepan, I add granulated sugar and salt according to the recipe and 50 ml of water to the water.

I pour vinegar into jars at the rate of 2 tbsp. spoons of 9% vinegar for each three-liter jar. Thus, I pour one teaspoon of vinegar into each half-liter jar. Then I pour 1/2 tsp into each jar. mustard seeds

When the marinade has boiled for 2-3 minutes, pour the marinade hot into jars with tomatoes and seal them hermetically. I turn the rolled up jars of tomatoes over and put them on their necks, wrap them in a blanket for the night.

I store canned small tomatoes sealed in this way at normal room temperature.

Marinated tomatoes are not just a dish familiar to Russians from childhood. This is a real delicacy, which is traditionally associated with a home holiday and a richly laid table. And even if there is nothing to put on the table except these very tomatoes, with them it is already festive.

It’s customary for us to prepare salted and pickled tomatoes at home, with our own hands, although there is no shortage of ready-made ones in stores.

And what should you do if you are a novice housewife who not only doesn’t know how to prepare this very tomato pickling solution so that it is tasty and not sour, but in general - how many milliliters are included in the jar? Of course, read our recipes!

Pickling, as a technology for processing vegetables that allows them to be stored for a long time, was used by the inhabitants of ancient Rome and Greece. In Rus', harvesting began about ten centuries ago. Initially, cucumbers, berries, and mushrooms were pickled. After the decree of Catherine the Great, tomatoes began to be harvested, which have been actively grown since that time.

Cooking principles and main components

The basic component of any brine is water. The final taste properties of the dish largely depend on its quality. It is recommended to give preference to liquid from a well or spring. If such a “luxury” is not available, then tap water, bottled from the store, will do. The tap water must be settled. Pre-boiling will help get rid of the specific “chlorine” taste.

The constant components of brine are salt and sugar. They must be dissolved, brought to a boil and boiled for at least a few minutes. The following components are used for tomato preparations:

preservatives - vinegar or vinegar essence, aspirin, alcohol, citric acid (one to choose from);
spices - bay, cherry, currant leaves, horseradish, garlic cloves, black and allspice peas, dill;
vegetables - carrots, bell peppers and hot peppers.

The combination of ingredients added to jars besides tomatoes affects the final taste of the preserves. Those who have many years of canning experience know that one product should not be “salted.” For example, a large amount of sour vinegar is softened with a portion of sugar, hot horseradish - sweet carrots, bell pepper. That is why housewives try to preserve the most successful brine recipes and adhere to dosages.

Marinade for tomatoes for 1 liter of water: time-tested recipes

The technologies for preparing brine are quite simple, which allows even novice cooks to master them. There are two main methods of marinating.

Cold . In some recipes the tomatoes are pre-blanched, in others they are not. After this, they are placed in containers and filled with cooled brine. The preparations have a short shelf life - three to four months. There is a high risk of mold growth. To avoid spoilage, large amounts of preservatives are added to tomatoes.
Hot . Heat treatment of vegetables that are already placed in jars is carried out. Tomatoes are poured with boiling water several times. Brine is then prepared from it for the final filling. A method is used for long-term storage of products. Allows you to reduce the amount of preservatives used.

Classical

Peculiarities . The recipe for marinade for tomatoes is known among chefs as “a spoonful of salt for two sugars.” The vinegar is poured directly into the jars. Thus, it does not evaporate and is stored in the required quantity. During storage, it helps vegetables not to lose their aesthetics, as it has a “fastening” effect. Without sterilization, a workpiece can last two to three years.

Ingredients:

1 liter of water;
20-25 g salt;
40-50 g sugar;
10 ml vinegar;
spices (three garlic cloves, one horseradish leaf, two dill umbrellas, half a bell pepper).

Step by step

We boil water. Throw salt and sugar into it. Stir until completely dissolved. Cook for about two minutes.
We fill sterile containers with spices and tomatoes. Pour boiling water over it. We wait until the vegetables cool down.
Drain the liquid and boil. Pour vinegar into jars or into brine, but after removing it from the heat.
Pour the marinade over the vegetables, roll up the jars, and insulate them.
We take it out into the cold after a day.

Depending on the desired level of “acidity,” 6 and 9% vinegar is used.

Sweet

Peculiarities . The marinade recipe for sweet tomatoes for 1 liter of water is suitable for canning red ripe tomatoes. The vinegar essence provides the necessary “sourness” in the product. It is quite concentrated, so there is just a little bit of it in the recipe.

Ingredients:

1 liter of water;
20-25 g salt;
45-55 g sugar;
20-25 ml honey;
half a teaspoon of vinegar essence (70%);
spices (two or three garlic cloves, a teaspoon of mustard seeds, a bay leaf, a few black peppercorns, two dill umbrellas).

Step by step

Pour boiled water over the spices and tomatoes. We are waiting for it to cool down. Drain the liquid.
Boil the water again, add honey, sugar, and salt to it. Keep on fire until the components are completely dissolved.
Pour honey brine over vegetables. Add vinegar essence. We roll up the cans and insulate them. Place in the cold after it has cooled completely.

In finished canning, liquid accounts for 35-40% of the total container volume. If you are preparing tomato marinade for a 3-liter jar, you will need a little more than a liter of it. For several glass containers, you need to equally distribute not only the brine, but also the vinegar essence. For convenience, you can use measuring containers.

Cold

Peculiarities . A quick marinade for tomatoes that doesn't need to be boiled. Allows you to get a tasty preparation within a day. Unlike the previous options, where the tomatoes in the jars are placed whole, here they come in slices. The number of components is calculated for 1.5 kg of vegetables. The recipe does not require water.

Ingredients:

500 ml unrefined oil;
50 ml apple cider vinegar;
20-25 g salt;
40-50 g sugar;
five garlic cloves;
chili pepper pod.

Step by step

Grind salt, sugar and vinegar. Add oil, crushed garlic, minced hot pepper. Mix well.
Cut the tomatoes into quarters. Place them in a clean, sterile container. Pour brine over the layers.
Seal the jar with a plastic lid. We put it in the cold, turning it upside down. After two hours we return to the usual position. After a day, you can take a sample.

The preparation without seaming turns out to be Korean-style spicy and aromatic. Great with meat dishes, boiled rice and potatoes. You can add chopped herbs to the cold marinade, which will make the appetizer more spicy. The preparation should be consumed as quickly as possible, since it will not stand for long. The average shelf life is one to two months in the refrigerator.

With apple cider vinegar

Peculiarities . Unlike table vinegar, apple cider vinegar has a milder taste. It is not used as often in winter preparations because it has a lower acid concentration. This is 4-5% in a natural and high-quality product. In order for the seaming to last the required time, you must strictly adhere to the recipe.

Ingredients:

1 liter of water;
40-50 ml apple cider vinegar;
20-25 g salt;
50-70 g sugar;
spices (one or two cloves of garlic, a few sprigs of parsley, a pinch of coriander, a star of cloves, three leaves of cherry or black currant).

Step by step

Pour boiled water into filled containers. We wait 10-20 minutes.
Drain the liquid. After boiling, add salt and sugar, black peppercorns. Cook until the crystals dissolve.
Remove from heat. Add apple cider vinegar. Pour in the vegetables. We seal the jars and insulate them.

Vinegar should not be poured into boiling water. Otherwise, you can get burns to the mucous membrane of the eyes and nose due to the resulting vapors. If you need tomato marinade for a 2-liter jar, then you should prepare about 800 ml of liquid, the amount of spices will be suitable for this volume.

With aspirin

Peculiarities . The method of preparing brine with aspirin tablets was very popular in Soviet times. It is believed that the component has a gentle effect on the stomach, unlike table vinegar. The amount of aspirin is calculated for a three-liter jar.

Ingredients:

1 liter of water;
20-25 g salt;
40-50 g sugar;
one aspirin tablet.

Step by step

“Warm up” vegetables with spices with boiling water. Wait until it cools down and drain.
Boil water with sugar and salt until the crystals are completely dissolved.
Let's quit the aspirin.
Fill the tomatoes with brine. We roll it up and insulate it. Every other day we put it in a cold place.

If, after draining, there is not enough liquid for the brine, then you can supplement the missing amount with filtered tap water. For this recipe, two dill umbrellas, currant leaves, and five garlic cloves are placed at the bottom of a three-liter jar. You can make this preparation without leaves, but with slices of carrots and bell peppers. A few sprigs of thyme or rosemary will provide a rich aroma.

With garlic

Peculiarities . A brine is prepared from salt, water and sugar with virtually no other spices. It does not use greens, laurel leaves, currants, black peppercorns or other usual ingredients. The whole trick is to use a large amount of garlic, which is combined with mustard. The finished snack is popularly called tomatoes “under the snow.”

Ingredients:

1.5 liters of water;
100-125 g sugar;
20-25 g mustard powder;
25-35 g salt;
a teaspoon of vinegar essence;
garlic.

Step by step

Fill the container with vegetables with boiled water. We are waiting for it to cool down.
Boil the drained water and add salt and sugar. Boil until the products dissolve.
Pour sliced garlic and mustard powder into the container as the last layer. Pour in vinegar essence.
Fill with brine. Seal and place in the cold after cooling.

One large head of garlic is enough for a 3 liter jar. Marinade for tomatoes with garlic due to its pungency and “hotness” is not suitable for children's menus. The preparation can be stored under plastic covers, since the essence acts as a reliable preservative. And mustard, in turn, prevents the appearance of mold.

With vodka

Peculiarities . The recipe allows you to prepare a marinade for green, brown, and red tomatoes. The universal brine is also suitable for canning cucumbers. Vegetables turn out dense, crispy and do not deform during heat treatment.

Ingredients:

1 liter of water;
20-25 g sugar;
20-25 g salt;
25 ml vodka;
25 ml vinegar (6%).

Step by step

“Warm up” the vegetables with boiled water.
Boil the drained liquid, add sugar and salt. Mix well until the bulk ingredients dissolve.
Remove the brine from the heat, pour vinegar and vodka into it.
Pour the marinade over the tomatoes, seal and insulate. We take it out into the cold after a day.

You can add absolutely any spices, herbs and vegetables to tomatoes. Pieces of bell pepper and carrots will provide a richer and brighter taste, black peppercorns and horseradish leaves will provide spiciness, mint will provide a fresh menthol smell, and lemon balm will provide a lemony flavor.

With tomato paste

Peculiarities . A method of canning tomatoes that does not involve the use of vinegar. The vegetables turn out tender and sweet in taste. Suitable for children's menu.

Ingredients:

1 liter of water;
250 ml tomato paste;
80-100 g sugar;
20-25 g salt.

Step by step

“Warm up” the vegetables by pouring boiled water over them. We are waiting for it to cool down.
Mix water with sugar, salt, tomato paste. Boil for a few minutes.
Pour brine over the tomatoes.
We seal it, insulate it.
We take it out into the cold after a day.

You can use tomato juice instead of paste in the recipe. For such a marinade, salt and sugar are taken in the same quantities. 1 liter of water and 250 ml of paste are replaced by 1 liter of juice. Instead of brine with tomato paste, vegetables are poured with boiled juice.

Marinade for tomatoes for the winter is prepared differently in different parts of the world. The French use onions, carrots and celery for brine. The Chinese prefer to prepare the filling from ginger, green onions, and garlic. In Italy, they are partial to herbs, such as rosemary, marjoram, and basil. Mexicans are fans of “hot” and “fiery” dishes, so they prefer hot chili peppers. In the Caucasus, cilantro and garlic are present almost everywhere.

The ingredients in each recipe are for a 3 liter jar. The number of tomatoes may vary depending on their size. The main thing is to compact the vegetables tightly and pour liquid to the very edge of the jar.
Before cooking, all vegetables and herbs should be thoroughly washed, and jars and lids should be washed.
To prevent tomatoes from bursting during canning, make several punctures in the bottoms of the vegetables with a toothpick in advance.
After seaming, you need to turn the jars over, cover with something thick and warm and cool.

A classic recipe for delicious, aromatic tomatoes.

Ingredients

6 sprigs of parsley;
8 dill umbrellas;
3 cloves of garlic;
3 dried bay leaves;
3 buds of dried cloves;
9 peas of allspice;
1½–2 kg tomatoes;
approximately 1¹⁄₂ liters of water;
2½ tablespoons salt;
100 g sugar;
1½ tablespoons vinegar 9%.

Preparation

Place half the parsley, dill and sliced garlic on the bottom of the jar. Add bay leaf, cloves and pepper.

Tamp down the tomatoes and top with the remaining parsley, dill and garlic. Pour boiling water into the jar, cover with a lid and leave for 15 minutes.

Drain the liquid from the jar into a saucepan. Add salt, sugar and vinegar and stir. Bring to a boil and cook for another minute. Fill the jar with marinade and roll up.

The marinade for these tomatoes is aromatic thanks to herbs and seasonings. However, greens are not placed in jars. The tomatoes will be sweet and very tasty.

Ingredients

1½–2 kg tomatoes;
about 1¹⁄₂ liters of water;
1½ tablespoons salt;
200 g sugar;
3 dried bay leaves;
1 horseradish leaf;
1 dill umbrella;
15 black peppercorns;
100 ml vinegar 9%.

Preparation

Place the tomatoes in a jar and pour boiling water over them. Cover with lids and leave for 15–20 minutes.

Drain the water into a saucepan and bring to a boil. Add salt, sugar, bay leaf, horseradish leaf, dill and pepper. Stir and boil for about 7 minutes.

Remove all greens from the brine, add vinegar to the pan and stir. Pour the hot marinade over the tomatoes and seal the jar.

Tomatoes marinated in this way will be sweetish and very aromatic, and onions will be crispy and tasty.

Ingredients

3–4 onions;
10 buds of dried cloves;
1½–2 kg tomatoes;
about 1¹⁄₂ liters of water;
2 tablespoons salt;
5 tablespoons of sugar;
1 tablespoon of vinegar essence 70%.

Preparation

Cut the onion into not too thin rings. Place cloves and part of the onion in a jar. Then alternate between tomatoes and onion rings.

Fill the jar with boiling water, cover with a lid and leave for 20 minutes. Pour the infused water into a saucepan, add salt and sugar, stir and bring to a boil.

Add vinegar to the jar. Pour boiling liquid over the tomatoes and seal the jar.

The tomatoes turn out incredibly tasty and aromatic. The secret is in the marinade. To prepare it, vegetables and herbs twisted in a meat grinder are used.

Ingredients

2 leaves of horseradish;
1½–2 kg tomatoes;
about 3 liters of water;
1 carrot;
1 bell pepper;
½ hot pepper;
6–8 cloves of garlic;
several sprigs of dill;
several sprigs of parsley;
2½ tablespoons salt;
3½ tablespoons sugar;
10–15 peas of pepper mixture;
100 ml vinegar 6%.

Preparation

Throw the horseradish leaves into the jar and add all the tomatoes. Pour boiling water and leave for 25 minutes, covering with a lid.

Grind carrots, garlic, dill and parsley through a meat grinder. Pour 1 liter of clean water into the pan, add the twisted vegetable mass, salt and sugar and stir. Bring to a boil and cook for another 5 minutes.

Drain the tomatoes. Add peppercorns, vinegar and boiling vegetable mixture to the jar. If necessary, add boiling water to the top. Roll up the jar.

5. Marinated tomatoes with grapes

Thanks to grapes, vegetables acquire an unusual taste, and the berries themselves taste like tomatoes.

Ingredients

6–8 cloves of garlic;
1 bell pepper;
3 dill umbrellas;
1¹⁄₂–2 kg of tomatoes;
450 g white;
about 1¹⁄₂ liters of water;
3 tablespoons salt;
5 tablespoons of sugar;
2½ tablespoons apple cider vinegar;
2-3 tablespoons soy sauce - optional.

Preparation

Place coarsely chopped garlic, small strips of pepper and dill on the bottom of the jar. Tamp down the tomatoes, alternating them with grapes.

Fill the jar with boiling water, cover with a lid and leave for 15–20 minutes. Pour the infused water into a saucepan, add salt and sugar and bring to a boil.

Add vinegar, soy sauce and hot brine to the jar and close the lid.