Marinated tomatoes for the winter in jars. 15 very tasty and sweet recipes

I wish you all good health! Today we will close up pickled tomatoes for the winter. And I have prepared 15 different recipes for you. But they all have one thing in common: sterilization is not required. We will use the pouring boiling water method. In the content you can familiarize yourself with all the options.

It is worth remembering that only rock salt without additives should be used for preservation. Also remember to wash tomatoes and other vegetables thoroughly. The jars are washed with soda or mustard powder, rinsed with hot water and dried upside down. The lids must be boiled for 5 minutes.

Spices can be taken to taste. If you don’t like cloves, for example, and they are in the recipe, just don’t add them.

Follow the cooking technology and everything will turn out delicious and store well. Also choose dense tomatoes so they will hold their shape in the jars. To prevent the fruits from bursting, they are pierced in the area of the stalk with a toothpick.

Sweet pickled tomatoes for the winter - a very tasty recipe

Perhaps sweet pickled tomatoes are the most popular. And to get the right taste, you need to spare no sugar. You can use various spices for flavor. And their composition will change in different recipes. You can take what you love. The taste of the finished preserve will depend on this.

In this recipe, the calculation is for a 3-liter jar. If you make it in containers of a different size, reduce the amount of products proportionally. For example, for 1.5 liter cans you need to take only half as much, and for 1 liter - 3 times less.

Ingredients for a 3 liter jar:

firm tomatoes - 1.5-2 kg (as much as will fit)
sprigs with dill umbrellas - 2 pcs.
bay leaf - 2 pcs.
onions - 0.5 pcs.
black black peas - 5-6 pcs.
allspice - 2-3 peas
garlic - 3-5 cloves
parsley - 2-4 sprigs (you can use celery greens)
sweet pepper - 1 pc.
horseradish leaf - 0.5 pcs. (you can use a piece of root)

For the marinade:

water - 1.5 l
sugar - 150 gr. (6 tbsp)
salt - 60 gr. (2 tbsp)
vinegar 9% - 3 tbsp.

Preparation:

1. Any preservation begins with washing all products. And you need to wash it thoroughly, the safety of the blanks in the jar depends on this. Then dry all the ingredients so that there is less raw water on them. Wash the jars with soda and dry naturally by turning the containers over onto a clean towel.

2. Peel the onion and garlic and cut the first into rings, the second into pieces. Grind the bell pepper into wide strips. Place water on the stove to boil.

3.Now you need to put parsley and dill umbrellas, onion rings, garlic, bay leaf, sweet peppers and peas, horseradish on the bottom of clean and dry jars. Fill the jar with tomatoes to the top fairly tightly.

4.Place some garlic, bell pepper and parsley on top (do not put everything on the bottom).

5. Fill jars of tomatoes with boiling water up to the neck and cover with clean lids. Leave to warm up for 25 minutes.

If you are sealing cherry tomatoes or other varieties with thin skin, then keep them in hot water for 10-15 minutes.

6.When the indicated time has passed, drain all the water from the jars into the pan. It is convenient to use a special nylon lid with holes for draining. Cover the jars with lids and boil the water again.

7. Pour boiling water over the workpieces a second time and again let them stand for 25 minutes. Drain the water into a saucepan.

8.Now you need to cook a marinade based on this liquid. For each three-liter jar, add 6 tablespoons of sugar and 2 tablespoons of salt, bring the brine to a boil.

9.Pour 9% vinegar directly into each container (at the rate of 1 tbsp for 1 liter, 3 tbsp for 3 liters).

10.Fill each jar with boiling marinade to the very edge, roll up the lids. Turn the glass container upside down and check the tightness of the screw. Wrap in warm clothes in this position and leave to cool for 2 days.

11.Sweet tomatoes are ready, put them in the dark and in a month you can eat them. In winter, such a bright snack will come in handy.

Korean tomatoes for the winter

The name of this snack is due to the shredded thin long shavings of carrots and the sour-hot spicy taste. Garlic and chili peppers add spiciness and aroma to the dish, while bell peppers add a hint of sweetness. All together, this is a versatile snack for any occasion that is a must-have in your pantry. You can adjust the spiciness yourself by adding or removing hot pepper. Many people also like to add marjoram, it adds spice and allows the twists to last longer.

Cooking time: 60 min. Number of servings: 8.

Ingredients:

For two 0.5 liter jars:

Ripe tomatoes – 700-750 g.
A couple of hot chili peppers.
Two medium-sized sweet peppers.
One medium carrot.
One onion.
Garlic – 4-5 cloves.
Salt – 0.5 tbsp. l. with a slide.
Sugar – 1 tbsp. l. with a slide.
Unscented sunflower oil – 2 tbsp. l.
Acetic acid – 2 tbsp. l.
Any greens - to taste.

Preparation:

1. Wash the sweet peppers and cut them into cubes, after removing the seeds. Cut the hot pepper into rings. If you are not a fan of pronounced spicy dishes, then it is also better to remove the seeds. Chop four to five cloves of young garlic into small slices. Grind the garlic and both types of peppers in a food processor or using a blender.

2. Peel a small onion and chop it into small pieces. Also peel and grate the carrots on a Korean grater. Beautiful orange shavings will give the salad a festive look. Finely chop the greens, you can take any that you have in the refrigerator: dill, cilantro, parsley. Pour any oil into a bowl with onions, carrots and herbs, add granulated sugar and salt, as well as vinegar essence. Mix everything and leave to marinate for seven to ten minutes.

3. Cut the tomato fruits into small pieces.

4. Wash glass jars thoroughly and sterilize using the “steam” method or in the microwave. The second option is preferable, as it is safer - the cans will not slip out, and it is much faster. Then put a little chopped onion and pepper sauce into a clean container, and a small part of the tomatoes on top. The layers should be repeated up to the neck of the jar.

5. The next step is to sterilize the jars for at least a quarter of an hour in boiling water. How long the container should be left for sterilization depends only on the size of the jar; the specified time corresponds to half-liter jars. If your container is three liters in size, then keeping it in boiling water costs about half an hour.

6. Carefully remove the finished salad from the boiling water and roll up with tin lids. Then turn it over and send it to cool under a warm blanket. This is done in order to avoid temperature changes and, as a result, ensure long-term storage of home-canned food.

How to marinate tomatoes with onions and vegetable oil?

There is no need for sterilization in this recipe. Choose dense tomatoes, the “cream” variety, so that they do not become sour, since they will be pickled in halves. This preparation will have a sweet and sour taste; it can be stored well at room temperature.

The preparation is quick, you just need to pour boiling water over it once, and then immediately add the marinade.

Ingredients for 1 liter jar:

cream tomatoes - 500 gr.
onions - 1 pc.
parsley - a few sprigs
allspice peas - 5 pcs.
vegetable oil - 1 tbsp.
acetic acid 70% - 0.5 tsp.
bell pepper - 0.5 pcs.

Marinade for 1 liter of water:

salt - 1 tbsp.
sugar - 3 tbsp.

How to do:

1. Wash and dry the jars, boil the lids. Wash all necessary raw foods and remove excess.

2. Cut off the stem end of the tomatoes and cut each fruit in half. Chop the onion into rings, about 5-7 mm thick. Cut the sweet pepper into squares, cut the parsley into large pieces, or even leave whole sprigs.

3.Proceed to filling the jars. At the bottom of a liter container, place 5 peas of allspice, several onion rings, some herbs and 5-6 pieces of bell pepper (you can do without it).

4.Next, fill the entire container with tomato halves. Place the remaining amount of onion and parsley on top of them.

5.By the time all the jars are prepared, the water should boil. Pour it over your preparations, cover with lids and leave to warm up for 30 minutes.

6.After 20 minutes, put water on the stove, which will later become the marinade. One jar with a capacity of 1 liter will require about 0.5 liters of water. Bring the liquid to a boil and add the right amount of salt and sugar (for 1 liter of water you need 1 tablespoon of salt and 3 tablespoons of sugar). Cook for 3 minutes.

7.While the marinade is cooking, drain the water from the jars and pour boiling brine over the tomatoes. Pour half a teaspoon of vinegar essence and a tablespoon of refined sunflower oil into each liter jar.

8. Roll up with a wrench or screw tightly with screw caps. Roll the jars on the table (nothing should leak), turn them over and wrap them in a blanket for a day, or even two. It is necessary that the preservation cools completely. Then put it in a permanent storage place (dark and not hot).

9. The tomatoes in this recipe turn out to be finger-licking delicious. They fly off the table quickly and are a great appetizer.

How to pickle green tomatoes

Not many people know that tomatoes can be used in home canning while they are not yet fully ripe. In this recipe, the so-called milk tomatoes are tart in taste with a slightly sour taste. To try pickling, you will have to arm yourself with patience, because the tomatoes will be ready only after five weeks.

Cooking time: 60 min. Number of servings: 18-20.

Ingredients:

For a three-liter jar:

Green tomatoes – 2.2 kg.
Two leaves of horseradish.
Six cloves of garlic.
Hot pepper - half a pod.
Salt – 6.5 tbsp.
A bunch of parsley and dill.

Preparation:

1. It is better to take dill with umbrellas, so the pickles will taste more aromatic. Wash all the greens and cut into small pieces.

2. Place half the herbs, as well as a couple of cloves of garlic and coarsely chopped hot pepper into a washed and already sterilized jar. If you do not eat too spicy foods, then you should remove all the seeds from the pod.

3. Fill the jar with tomatoes. To ensure that the fruits lie tightly, but at the same time do not lose their shape and integrity, shake the jar periodically.

4. Then prepare a filling from one and a half liters of filtered water and table salt. Pour the resulting brine over the tomatoes.

5. Now cover the jar with a towel and remove to infuse - leave at room temperature for five days. After this time has expired, seal the jar with a plastic (nylon) lid and transfer it to a cool place for a month. After five weeks, the green tomatoes will be ready to serve.

Marinate crispy tomatoes in 1 liter jars with celery

Do you like aromatic, slightly crispy, slightly sour tomatoes? In winter, they go great with mashed potatoes and meat. This recipe is simple, it contains greens and other vegetables that give their unique aroma and taste.

Ingredients for 1 liter jar:

tomatoes
carrots - 2-3 slices
onions - 2-3 slices
bell pepper - 2-3 pieces
celery, dill and parsley - 2 sprigs each
bay leaf - 1 pc.
garlic - 2 medium cloves
black pepper - 3 peas
salt - 0.5 tbsp.
sugar - 1 tsp.
vinegar 9% - 1.5 tbsp.

Cooking steps:

1. Wash jars, lids and food. Cut carrots and onions into slices, pepper into rings. If the garlic is large, cut it in half; small cloves can be left whole. Wash the greens thoroughly to remove sand and soil.

2. Place two whole stems of different greens at the bottom of each jar (bend them). Place one bay leaf, a pair of garlic cloves, and 3 black peppercorns on top of them.

You can add spices and vegetables according to your taste. If you don’t like, say, carrots, you can do without them.

3.Place the tomatoes to the middle of the jar. Place two slices of onion, carrot and pepper on top.

4.Fill the remaining space to the top with tomatoes.

5. Fill all the jars with boiling water, cover them with lids and let stand for half an hour. After this time, you will be able to touch the glass with your bare hands and not get burned. Drain the first water into the sink and immediately pour clean boiling water over the tomatoes again. Cover them again and leave for another 30 minutes.

6.When the specified time has passed, send the lids for sterilization. They will need to be boiled for 5 minutes. Drain the water from the jars back into the sink and pour half a tablespoon of salt and 1 teaspoon of sugar into each container. Also pour one and a half tablespoons of 9% vinegar.

7. Pour clean boiling water over the tomatoes for the third time and immediately roll up the hot lids, which need to be removed from the boiling water with a fork.

8. Turn the workpieces upside down, check that they are hermetically sealed and wrap them “under a fur coat”. Once completely cooled, store in a pantry or cellar.

9. Marinated tomatoes according to this recipe will not be sweet, they will have a sour, spicy taste.

Recipe for pickled tomatoes for the winter “you’ll lick your fingers” (with mustard beans)

Canned mustard seed will never be superfluous. It will add a slight tang and a pleasant smell; with it, all preparations are stored better. Tomatoes marinated with this additive look very nice.

You can use this recipe to cover both cherry tomatoes and regular medium-sized tomatoes.

Ingredients for a 0.5 liter jar:

tomatoes
horseradish root - 4-5 pieces per 1 cm
parsley or dill - 2 sprigs
garlic - 4-5 cloves
laurel - 2 pcs.
black peppercorns - 5-7 pcs.
mustard seeds - 1 tsp. with a slide

For larger jars, increase the amount of spices proportionally.

Marinade for 1 liter of water:

salt - 2 tbsp.
sugar - 4 tbsp.
vinegar 9% - 4 tbsp.

Preparation:

1. The beginning is no different from previous recipes. Wash everything as best as possible, the jars with soda, then dry. If the garlic is large, cut it into pieces; small ones can be left whole. Prick the tomatoes with a fork or toothpick in the area of the stalk (you need to make several punctures - 4-5).

You need to pierce it so that the air comes out of the tomatoes and they are stored better, and also to prevent the skin from bursting.

2. At the bottom of the container, place one sprig of herbs, one bay leaf, pieces of horseradish root, garlic, a few black peppercorns and mustard seeds.

3. Fill the glass container with small tomatoes quite tightly and to the very top, but be careful not to bruise the fruits.

4. Place a sprig of parsley and bay leaf on top. Pour boiling water over it. Moreover, pour water not on the tomatoes, but on the laurel leaf to protect the skin from cracks. Cover the jar with a lid and leave for 10 minutes.

If the tomatoes are large, then keep them in boiling water for more time so that they have time to warm up completely.

5.Drain the water into the pan using a lid with holes.

6.Measure (or weigh) the amount of water, count and add the required amount of salt and sugar (per 1 liter of water: 4 tbsp sugar and 2 tbsp salt). Put the marinade on the fire, after boiling, add vinegar and remove from the stove.

7. Fill the tomatoes with brine to the very edge, close them tightly with lids, turn them over and insulate them.

8. The results are delicious tomatoes, spicy and piquant, as they contain a large amount of horseradish, garlic and mustard. And they are easy to prepare and don’t take long.

Close up marinated tomatoes with basil and garlic

This recipe is dedicated to basil lovers. As you know, it goes very well with tomatoes. With it you can not only marinate, but also seal tomatoes in their own juice. It will be delicious for sure!

Ingredients for 1 liter jar:

tomatoes
garlic - 2 cloves
allspice peas - 3 pcs.
basil - 2-3 sprigs

For the marinade:

water - 1.2 l
sugar - 150 gr.
salt - 2 tbsp.
vinegar 9% - 50 ml

How to cook:

1. Sterilize the jars, wash the tomatoes and basil. At the bottom of each glass container, place black peppercorns (3 pieces) and a couple of cloves of garlic, cut in half.

2. Pierce the tomatoes with a toothpick in the area of the stalk and next to it. Place the fruits in a jar, alternating them with basil (you can take either green or purple).

3. Pour boiling water over your preparations and cover the jars with lids (pre-fill the lids with boiling water for 3-5 minutes). Leave it alone for 10 minutes.

4.Pour the slightly cooled water into a saucepan and measure its amount (cover the jars with lids for now so that the tomatoes do not cool quickly). Add the required amount of sugar and salt to the water, which is indicated in the list of ingredients.

4 liter jars hold approximately 1.8 liters of water. This amount requires 225 g. sugar, 3 tbsp. salt and 75 ml vinegar.

5. Bring the marinade to a boil and pour in table vinegar. Stir and remove from heat.

6.Fill the tomatoes with brine to the brim, immediately roll up with a key or screw the lids tightly. Further actions will be traditional: turn over, wrap, wait for cooling, put in a dark place.

7. With a minimum of ingredients you can get a delicious snack that will delight you in winter. The marinade will taste sweet and sour, and the tomatoes themselves will taste the same. The recipe is simple, so enjoy it for your health.

Marinate tomatoes with basil

There is no need to use water. The tomatoes will be marinated in their own juice. The recipe is more labor-intensive, but the result will amaze with its complex bouquet of flavors. An important component that gives tomatoes a special sophistication is basil. In order not to destroy it, garlic and dill should not be used.

List of products:

how much is needed to fill the tomatoes;
1 tbsp. l. salt;
a couple of basil leaves;
11 tsp. Sahara;
1/3 tsp. citric acid.

Preparation

To complement the aroma and taste of basil, you can add a set of seasonings with cloves and bay leaves. Place everything on the bottom of a sterilized container. Prepare vegetables for processing - wash thoroughly. Then cut into slices. You can cover small fruits entirely. In order for them to release juice, they need to be sanded: pour boiling water over them and remove the skin.

Fill the dish to the top with vegetables.

Add remaining groceries. Cover with lids. Fill a large container with hot water and place the workpiece in it. Place to sterilize over low heat. During the process, the contents of the canning container will begin to release juice and then settle. As you compact, add slices or whole vegetables until the jar is completely filled. Approximate time: 40-45 minutes. Roll up the filled container with a lid, turn it over and wait until it cools completely. Move it to the basement.

To preserve the preservation as long as possible, it should not be left in a place exposed to sunlight. Under their influence, the fermentation process is activated.

Pickled cucumbers and tomatoes for the winter: a simple assorted recipe

Making assorted preparations for the winter is very practical. In one jar there are both cucumbers and tomatoes, two in one. I offer the recipe as simple as possible, without sterilization. The brine will be sweet and tasty.

Ingredients for a 1.5 liter jar:

cucumbers
tomatoes
bell pepper - 0.5 pcs.
hot pepper (optional) - 2-3 rings
bay leaf - 2 pcs.
cloves - 2 buds
black peppercorns - 4-5 pcs.

For marinade per 1 liter of water:

salt - 30 gr. (1 heaped tbsp)
sugar - 100 gr. (4 heaped tbsp)
vinegar 9% – 70 ml

Stages:

1. Wash and sterilize the jars, let them dry. Boil the lids. Wash all vegetables and dry them as well.

2. Place bay leaf, cloves and peppercorns at the bottom of the jar. Next, place the cucumbers vertically in one row.

3. Place the tomatoes on the cucumbers and finish with slices of sweet and hot pepper.

4. Pour boiling water over the vegetables in the jars, cover them with sterilized lids and let stand for 15 minutes.

5. Drain the water into the pan after the workpiece has warmed up.

For 3 one and a half liter jars, take 2.5 liters of water, with a little extra.

6.Add the amount of sugar and salt to the drained liquid, bring to a boil, stir until everything is well dissolved. Pour in the vinegar, stir again and remove from heat.

7. Pour the marinade over the assortment (you can even let the brine spill out a little), cover with a lid and roll up. Turn over, wrap, leave for a day. After cooling, put it in a dark place out of direct sunlight.

8.Despite the fact that the recipe does not contain garlic and dill, pickled tomatoes and cucumbers turn out delicious. If you like it spicy, add more hot pepper. If it’s the other way around, don’t put it in at all.

Useful tips

If you take into account the recommendations of experienced housewives during the preparation process, then green tomato jam will turn out surprisingly tasty:

Green tomatoes of any shape and size are suitable for jam. But it is still better to give preference to plum-shaped tomatoes, as they have the densest structure.
Fruits with rot or cracks are not suitable for cooking. Pruning, as a rule, does not help, since microorganisms that have penetrated inside the fruit will multiply in the finished dessert.
Green tomatoes contain a lot of solanine. For the human body, this substance is poison, but it can be easily removed by soaking the tomatoes in clean cold water for 3 hours. A salt solution will help remove corned beef: dilute one tablespoon of spice in one liter of water and place green tomatoes in the mixture for 50 minutes, then wash thoroughly.

Sweet tomatoes with very tasty brine in liter jars (with bell pepper)

Tomatoes according to this recipe will turn out sweet and tender. Instead of sterilization, a double pouring of boiling water will be carried out. For a brighter taste, add sweet pepper to the tomatoes; it will come in handy here. You can also drink the marinade itself.

Ingredients for 1 liter jar:

fresh tomatoes
sweet pepper - 0.5 pcs.
bay leaf - 1 pc.
black peppercorns - 4-5 pcs.
allspice - 2 peas
cloves - 1 bud

Marinade for 1.5 liters of water:

salt - 1 tbsp. with a slide
sugar - 200 gr.
vinegar 9% - 100 ml

Preparation:

1.Prepare jars, lids and all vegetables (wash, dry). At the bottom of each 1 liter container, place 1 bay leaf, 4-5 black peas and 2 allspice peas, 1 clove.

2.To prevent the tomatoes from bursting, use a knife to make two cuts in the area of the stalk, crosswise. Or just pierce 3-4 times with a toothpick in the same place. Pack the tomatoes tightly into the jars, but don’t overdo it or crush the fruit.

3. Cut the bell pepper into strips and place it in the spaces between the tomatoes.

4. For three liter jars, take 1.5 liters of water and boil it. Pour boiling water over the preparations (carefully and slowly so that the glass does not burst) so that all the vegetables are covered with liquid. Cover with lids and leave on the counter for 15 minutes.

5.In a quarter of an hour you will be able to pick up the jars with your bare hands. Pour the water into a saucepan and use it to cook the brine.

Measure the amount of water. If it is less than 1.5 liters, add the required amount.

6.Pour sugar and salt into water, boil the marinade and cook for one minute. All crystals should dissolve. Pour in the vinegar and turn off the heat.

7. Pour the prepared brine over the tomatoes in the jars so that there is no room for air. Immediately cover with lid and tighten tightly. Allow the finished preserve to cool under the blanket (cooling should be slow) upside down. In just a day you can put it away in the basement or storage room.

8.As you can see, this is one of the simplest recipes, with a minimum of ingredients. These pickled tomatoes will have a sweetish taste, and the pepper will also be tasty.

Classic recipe with photos step by step

Marinated tomatoes with citric acid are not boring, let alone classic ones. Let's start the collection with the most famous option. It combines captivating simplicity and amazing taste. Step-by-step recipe with photos: it will be ideal even for those who are starting to seam for the first time in their lives.

Remember the algorithm without sterilization!

You will need it very often in your winter preparations.

For a 1 liter jar:

Tomatoes (medium) – 600 g

Seasonings:

Peppers (black and allspice) - 2 peas each
Cloves - 2 buds
Tarragon - 1 sprig (only if you like this herb)

For brine (per 1 liter of water):

Salt - 1 tbsp. spoon
Sugar - 5 tbsp. spoons (a lot, we know, but the procedure requires it)
Citric acid - 1/3 teaspoon

Step 1: Prepare the vegetables.

Wash and sterilize jars and lids thoroughly. Looking for the answer to how to do it quickly, easily and (most importantly) correctly? A reminder is at the end of the article.

Processing tomatoes couldn't be easier. Prick them with a fork at the stem, once, or, for insurance, twice - crosswise. This way the potbellies will not burst upon sudden contact with boiling water.

Stage 2: Load into containers.

Throw cloves and peppercorns into jars. Accompany them with tarragon, if you like. If you haven't tried it, it's best not to take risks with a large batch. And, of course, the culprits of the trouble. Do not tamp, crush or pile them up to their necks. Stop when you fill the jars up to the hangers.

Stage 3: Warm it up and roll it in the marinade.

Boil water. Pour into jars up to the rim. Accuracy is more important than ever! We direct the jet into the middle of the container - onto the vegetables, but not towards the wall. Cover the jars with lids (pre-sterilized). Leave for 10-15 minutes.

Pour the water that has had time to cool into a saucepan. A plastic lid with holes would be very useful. We measure the volume of liquid. We accurately calculate the components for the marinade. Pour the additives into the water and stir until they are completely dissolved. Let the mixture boil. Keep it on the burner for about 2 minutes.

We arm ourselves with a ladle and fill the containers with bubbling brine - up to the very neck. Close the lids. Wrap yourself in a warm blanket or blanket. We are waiting for it to cool down. The slower it goes, the better. Keep away from the sun and heat sources.

Do you want to package your harvest in large containers?

For a 1.5 liter and 3 liter jar, recalculate all components accordingly. Problem for second grade!

Recipe for delicious pickled tomatoes for a 3 liter jar

If you have large tomatoes, it is better to preserve them in a three-liter jar. Few of them will fit in a smaller container; there will be a lot of empty spaces. I propose a classic recipe, with spices that harmonize well with tomatoes. The finished snack will have a sour taste; there is not much sugar here.

Ingredients for a 3 liter jar:

tomatoes - how much will go in (about 1.6 kg)
dill umbrellas - 2 pcs.
horseradish leaf - 0.5 pcs.
garlic - 6 cloves
hot pepper - 0.5 pods
bay leaf - 1 pc.
allspice peas - 5 pcs.
black peppercorns - 10 pcs.
mustard seeds - 1 tbsp.
salt - 1 tbsp. with a slide
sugar - 2 tbsp. with a slide
vinegar 9% - 100 ml

Cooking method:

1.For greater reliability, the jar needs to be washed and sterilized over steam. Pour boiling water over the lids. Wash the greens and tomatoes thoroughly; no dirt should get into the canned food.

2.First, you need to put spices on the bottom of the prepared jar: an umbrella of dill, a horseradish leaf cut into pieces, 3 cloves of garlic and hot pepper, cut into pieces (leave the seeds). Take tomatoes that are not spoiled or crushed. Prick the stem area with a toothpick about 3 times and place the fruit in a jar.

3.When the glass container is half full, add another dill inflorescence, horseradish and the remaining 3 cloves of garlic. If you like it spicier, you can also add a little chili pepper (a couple of rings). Continue filling the bowl with tomatoes all the way to the top.

Don’t be afraid to put a lot of vegetables - they will shrink from the hot water and take up less space.

4. In the free spaces between the tomatoes, place a bay leaf, a few peas each of black and allspice, and a full tablespoon of mustard seed.

5. Boil 2 liters of water (it’s better to have more than there won’t be enough later). Pour this liquid over the tomatoes, cover with lids and let warm for 10 minutes. Drain the water into the pan, boil it again and pour in the workpiece. Let stand for another 10 minutes.

For large tomatoes, warming up once may not be enough. Therefore, you need to warm it up twice to be sure of the safety of the product.

6.Pour the water into the pan a second time and bring it to a boil again. Meanwhile, put sugar (2 tbsp) and salt (1 tbsp) directly into the jar, measure out the amount of vinegar (100 ml), but do not pour it yet.

7.After the water boils, immediately pour it over the tomatoes in the jar. When half filled, add vinegar and continue filling the glass with water. Pour enough so that it flows straight out. Roll up with an iron lid.

8. Turn the workpiece upside down and let it cool. There is no need to wrap it up. Place the cooled pickled tomatoes in a suitable place. It could even be a storage room in the apartment.

9. According to this recipe, both the main component itself and the brine are tasty. All proportions are chosen harmoniously and balanced.

Preparing tomatoes with citric acid without vinegar

Anyone who doesn't like vinegar can use this recipe. Here, citric acid acts as a preservative, which also copes well with the task of preserving products.

Ingredients for 1 liter jar:

tomatoes
onions - 2 pcs. small
sugar - 3 tbsp.
salt -1 tbsp. no slide
citric acid - 0.5 tsp.
mustard seeds - 0.5 tsp.
black peppercorns - 6-7 pcs.

How to cook:

1. Wash the jars with mustard powder or soda. Place one onion on the bottom, cut into 4 parts (and, of course, peeled). Next, fill the bowl with clean tomatoes.

Prick each fruit with a toothpick, making 4-5 punctures around the stem.

2.Put more onion pieces into the empty spaces. It will marinate and be very tasty. It can be added to salads or served with salted fish.

3. Pour fresh boiling water over the workpieces. The water should completely cover the tomatoes. Leave them for 15 minutes, covering with sterilized lids.

Tip: Place a wide knife blade under the jar or place the container on a metal stand. This will protect against cracks, since the metal has high thermal conductivity and takes the temperature onto itself.

4.After a quarter of an hour, pour the warm water into the pan. Cover the jars with lids to prevent the vegetables from cooling quickly. From the drained water you need to make a marinade for pouring. Add salt, sugar, mustard, peppercorns and citric acid to it.

5.Put the brine on the stove, boil it and cook for two minutes. Remove from the heat and pour it over your preparations right up to the neck.

6. Roll up the canned food with lids, turn it over and be sure to wrap it. This will additionally sterilize the tomatoes and help them store better.

With parsley

Jars of various sizes are suitable for preserving tomatoes with herbs. If the family is small or there is no desire to store an already opened jar, it is better to use dishes with a capacity of 0.7 or 1 liter. But, regardless of the selected volume, the cooking technology remains the same. The same products are used. To calculate the amount of ingredients, just increase them proportionally.

Compound:

700 g tomatoes;
½ sweet pepper fruit;
1 bunch of parsley (you can add celery and dill);
1 tsp. salt;
1 glass of sugar;
1/3 tsp. citric acid
0.3 liters of water.

How to cook

Sterilize the dishes in a convenient way, boil the lids. Wash the vegetables. If the parsley has long and tough stems, you can cut them off, leaving only the leaves. Cut the pepper into rings or strips. Place seasonings to taste and herbs at the bottom of the container, then fill the jar with vegetables, distributing them evenly and filling all the voids. Pour in boiling water until it covers all the vegetables.

Leave for 15 minutes. Pour the cooled liquid back, add the remaining ingredients (except for the preservative) into it. Boil it. After removing the brine from the heat, dissolve citric acid in it. Pour the prepared marinade over the tomatoes and you can start sealing.

Canning green tomatoes with garlic inside

Green tomatoes are very tasty when marinated. They remain dense, crispy, and have a special taste. Those who are afraid of solanine should not worry - it is dangerous only in fresh fruits. When salting and heat treatment, this harmful element is destroyed.

I suggest preparing green tomatoes stuffed with garlic, which will marinate and be excellent.

Ingredients for a 1.5 liter jar:

green tomatoes
garlic
bay leaf - 1 pc.
vodka - 1 tsp.

For marinade per 1 liter of water:

sugar - 6 tbsp.
salt - 3 tbsp.
vinegar 9% - 100 ml

How to do:

1.Wash the tomatoes and dry them with a clean towel. Using a knife, make a deep cut in the middle almost to the stalk. Place three thin slices of garlic into this gap (more or less as you wish). Stuff all the fruits in this way.

2. Prepare the jars in advance: wash and sterilize them. Fill the bowl with tomatoes, packing them tightly. Add bay leaf for flavor.

3. Boil water and pour it over the beauty in the glass. Cover with lids and leave to warm up for 5-10 minutes.

4.In the meantime, prepare the filling. Boil water and add salt, sugar and vinegar to it, stir until everything is thoroughly dissolved.

5.Drain the water from the jar and fill the contents with boiling marinade. Without topping up, pour in vodka. Now pour the brine to the brim and immediately screw the sterilized lid on tightly.

Vodka is needed for additional disinfection. It will also add a pleasant taste without the alcoholic effect. Without it it will be less tasty.

6. All that remains is to turn it over and check if the filling is leaking. Cover with a blanket and wait to cool. It is better to store in a cool place for safety.

7.After two weeks you can open your creation and try what happened. It will turn out to be an excellent snack, crispy and savory.

Recipe for pickled tomatoes with aspirin for the winter in jars

Sometimes aspirin is added to pickled tomatoes as a preservative. When dissolved, it forms an acidic solution that prevents bacteria from multiplying. This serves as a guarantee that the preservation will not deteriorate and will be well stored even in an apartment. But remember that not everyone can use these preparations; there are contraindications to taking these medications.

Ingredients for a 3 liter jar:

tomatoes
aspirin (acetylsalicylic acid) - 2 tablets
sugar - 4 tbsp.
salt - 1 tbsp.
citric acid - 1 tsp.
garlic - 1-2 cloves
onions - 1 pc. medium-sized
black peppercorns - 3 pcs.
bay leaf - 1 pc.
horseradish leaf - 1 pc.
dry dill umbrella - 1 pc.
boiling water - 1.5 l

Preparation:

1. Since you will be putting fresh food in the jar, it is not necessary to sterilize the glass. But you need to wash it thoroughly. At the bottom of a three-liter container, place garlic, horseradish leaf, dill along with sprigs and an umbrella, peppercorns, bay leaves and an onion cut into four parts.

2.Before putting the tomatoes in the jar, pierce the stem of each fruit (this is convenient to do with a toothpick or fork). Fill the container to the top with tomatoes, lightly tamping them down (periodically tap the can on the table to fill the empty spaces).

Choose tomatoes that are dense and medium-sized so that they do not turn into sourdough.

3. Pour boiling water over the vegetables, cover with sterilized lids and leave for half an hour. After 30 minutes, drain the water into the sink; it will no longer be needed. At the same time, you should already have a new portion of water boiling.

4. In each container, put two whole aspirin tablets (you can first crush them into powder), a tablespoon of salt, a teaspoon of citric acid, 4 tablespoons of sugar.

5.Pour clean boiling water over the canned food and seal. Then, as always, turn them over onto the lids, cover with insulation (jacket, blanket, terry towel) and leave for a day, or even two. After complete cooling, you can put it away in a permanent location.

Marinate with lemon and mustard seeds

Many housewives are sure: this is the most delicious recipe. Because the most saturated brine. Tomatoes and mustard complement each other perfectly, and lemon instead of vinegar gives a delicate sourness. Check it out for yourself and fall in love forever! Canning this version of tomatoes is just as easy as all the previous ones.

Let's take (for two 1 liter jars):

Tomatoes (cherry or medium-sized) - 1.7-1.8 kg
Onion rings to taste - 2-3 per container

Spices for 1 roll:

Dill (umbrellas) - 2 pcs.
Garlic - 4 cloves
Peppers (allspice and black) - 6 peas each
Mustard seeds - 2 teaspoons
Currant leaf - 3 pcs.
Horseradish leaf - 1/2 large
Or replace the two pickling leaves above with bay leaf (2 pcs.)

Marinade (cook in the remaining water from heating):

Salt - 3 teaspoons
Sugar - 3 tbsp. spoons
Citric acid - 1 teaspoon
About 1 liter of water is usually drained

Is it worth repeating the algorithm? You probably already know it by heart. :)

Comfortable and simple, it is repeated time after time. We'll make do with just warming it up with boiling water - for 15 minutes. Important: Always cover the jars with lids to prevent wasted heat.
Boil water with sugar, lemon and salt. Add mustard seeds. Keep it on the fire for 2-3 minutes and start working with a ladle.
Scoop up the boiling solution and distribute it among containers. Don’t forget: the liquid should not fall on the walls, but in the middle of the cans.
Close and, wrapped, set aside to cool for a long time. It took us very little time: about an hour for all the worries. But what a reward - a great marinated appetizer!

Pickled cherry tomatoes without sterilization

Small cherry tomatoes are usually sealed in small jars, but you can use containers of any size. There is no need for sterilization here, you just need to fill it with boiling water.

Ingredients for a 0.5 liter jar:

Cherry tomatoes
onions - 1 pc. small
garlic - 1 clove
bay leaf - 1 pc.
black peppercorns - 4-5 pcs.

For brine per 1 liter of water:

salt - 4 tsp. no slide
sugar - 2 tbsp. no slide
vinegar 9% - 4 tsp.

Cooking steps:

1. Wash and dry all products and containers. Peel the garlic and onion. Place a clove of garlic, cut into pieces, at the bottom of a 0.5 liter jar. Prick the tomatoes with a needle in several places around the stalk and place them in glass containers.

Tomatoes should be at room temperature. If they are cold, they will burst from boiling water.

2. Make the filling in layers: tomatoes - onion rings. Place bay leaves and peppercorns in the middle of the jar (this can be done directly to the bottom).

3. Pour boiling water to the edges of the workpiece, cover them with sterilized lids and let it warm up for 10 minutes.

4. Drain the water from the cans into a saucepan, add sugar and salt (the calculation is given in the list for 1 liter of water) and put on fire. After boiling, cook the brine for 5 minutes, add table vinegar at the end.

5.Pour the marinade over the cherry tomatoes, roll up the lids and turn upside down. Well, as usual, wrap the workpieces in something warm. After a day, put them in a cool and dark place.

Canning tomatoes: add lemon juice

There is not always a desire to use vinegar, citric acid or aspirin during the canning process. The solution is simple - lemon juice. Thanks to this product, you don’t have to worry that the jars won’t last until winter. They keep well. And the taste of tomatoes is simply amazing.

You will need:

couple kg. tomatoes;
4 tsp. lemon juice;
4 tsp. salt.

Procurement stages:

The tomatoes must be washed and immersed in boiling water for a couple of minutes. After heat treatment, the skin is carefully removed from them.
Jars (liter) should be washed and sterilized. Tomatoes are placed exclusively in sterile containers. They should be compacted as tightly as possible.
A spoonful of salt is added to each jar and freshly boiled water is poured in.
The containers are covered with lids and sterilized for at least half an hour.
Literally a couple of minutes before the end of the sterilization process, pour a spoonful of lemon juice into the jars.
The final stage of preparing tomatoes is rolling up the lids. Banks must be turned over several times. This way the lemon juice will be evenly distributed.

Marinade for tomatoes with carrot tops and vinegar essence

The recipe for pickled tomatoes with carrot tops is gaining popularity, although the finished result, one might say, is not for everyone. Some people are simply delighted with these tomatoes, while others don’t really like them. Do a little testing and decide which side you're on.

Ingredients for a 3 liter jar (or two 1.5 liter jars):

tomatoes
carrot tops - 4 sprigs
cloves - 2 buds
allspice - 6 pcs.
carrots - 1 pc.
garlic - 5-6 cloves

Marinade for 1.5 liters of water:

salt - 3 tbsp. with a slide
sugar - 3 tbsp. with a slide
acetic acid 70% - 3 tsp.

This amount of marinade will fit into a 3-liter jar or two 1.5-liter jars.

Preparation:

1. At the bottom of the jar, place carrot tops, garlic (cut it in half), cloves, allspice, carrots, cut into slices. Fill the rest of the space with tomatoes.

2. Pour boiling water over the tomatoes and let them warm up under the lids for 15 minutes. After this, pour the water into a saucepan and add the required amount of sugar and salt.

If there is less than 1.5 liters of water, add as much as needed.

3. Bring the marinade to a boil, turn off the heat and pour in the vinegar essence, stir.

4.Fill the jars with brine and roll them up. Check the quality of the twist by turning the workpieces over onto the lids. The marinade should not leak. You need to wrap it up, because the recipe does not require sterilization.

5. These pickled tomatoes have an unusual taste, not the classic ones. The tops give them some sweetness, and other spices flavor them.

How much citric acid is needed per jar?

Although the procedure for preparing such tomatoes is almost identical to the classic one, you should be careful when calculating the ingredients. Citric acid is not much inferior to vinegar in properties; if you overdo it, it will ruin the dish.

Cooking features:

The tomatoes will remain firm and not soft, and the brine will be clear and not cloudy.
It is better to select tomatoes that are small, dense and without breaks. These will perfectly retain all the beneficial properties.
The same products are required as for classic seaming: ripe tomatoes, other vegetables, various spices, sugar, acid and a little salt. The cooking technology remains the same.
Sterilization of tomatoes is not necessary; housewives choose for themselves. Instead of products, you can sterilize jars: 1 liter – 5-10 minutes, 3 liters – 15 minutes.

Amount of citric acid

1 liter	2 liters	3 liters
1/3 tsp.	1 tsp	1.5 tsp. (with a slide)

Much depends on the quantity, size and variety of tomatoes, as well as the use of other vegetables. If desired, you can add/reduce the preservative. Here is the dosage for the classic recipe.

Recipe for canned tomatoes and cabbage

So we got to the original recipe for winter preparation. We will cover the tomatoes with cabbage, which, when pickled, also turns out very tasty and crispy, with a pleasant sourness.

Ingredients for a 3 liter jar:

dense tomatoes
White cabbage
red bell pepper - 0.5 pcs.
horseradish leaf - 1 pc.
dill umbrellas - 1-2 pcs.
allspice - 3 peas
black pepper - 5-6 peas
bay leaf - 2-3 pcs.
acetic acid 70% - 1 des.l.

For marinade per 1 liter of water:

salt - 1 tbsp.
sugar - 2 tbsp.

Preparation:

1. It is not necessary to sterilize the jars, the main thing is to wash them with soda. Place spices on the bottom: peppercorns, bay leaves, horseradish and dill.

2. Shred the cabbage and cut the pepper into strips. Place a layer of cabbage on top of the spices and place pieces of pepper on the sides. Next comes an even layer of tomatoes. Continue filling the containers with vegetables, alternating layers.

3. Pour boiling water over the resulting workpiece, cover it with sterilized lids and leave for 20 minutes. Drain this water into a saucepan when the required time has passed and cook a marinade based on it, adding salt and sugar.

4.When all the grains have dissolved, the brine has boiled for a minute or two, pour it into the jars. Add acetic acid directly into the jar under the lid and seal the lids tightly. Place under the “fur coat” upside down and leave until completely cool. It turns out very tasty, you'll just lick your fingers.

Tomatoes in their own juice

Tomatoes prepared in this way perfectly complement any meat or vegetable dishes. And also as an ingredient for more complex dishes, such as casseroles or stews. An important fact is that such preservation does not necessarily need to be stored in a cellar; it can be left perfectly well for several months at room temperature.

Cooking time: 60 min. Number of servings: 10.

Ingredients:

Tomatoes – 5 kg.
Spices per 1 liter jar:
Salt – 1 tsp.
Granulated sugar – 1 tbsp. l.

Preparation:

1. It is important to take tomatoes of small size without cracks or other defects. Before cooking, the skin must be removed. To do this, you need to make several small cuts and immerse the fruit in boiling water for one minute.

2. After boiling water, the vegetables need to be transferred to very cold water; you can even add ice to the water for greater effect. Now the skin will come off very easily. All that remains is to cut the tomatoes in half and you can start cooking.

3. First of all, sterilize the jars in the microwave or any other method available to you. Place the tomatoes in the jars, not forgetting to add salt and sugar about halfway through.

4. Now the cans of tomatoes need to be placed in a pan of water and sterilized over low heat for 15 minutes. Be sure to line the bottom of the pan with a cloth to avoid large temperature changes.

5. Then close the jars well using a seaming machine and leave to cool under a warm blanket. This is done in order to avoid rapid cooling and the risk of souring of the twist. In addition, those cans that have cooled under the blanket almost never “explode.” After a day, transfer the finished tomatoes to a storage place.

Video on how to close tomatoes and grapes for the winter

If you're not tired of original recipes, watch the video on how to preserve tomatoes and grapes. This preparation looks beautiful in jars and tastes very good too. Pickled grapes will appeal to many gourmets.

Ingredients for a 3 liter jar:

tomatoes
dark grapes
parsley
garlic - 0.5 heads
hot pepper - 0.5 pods
salt - 1 tbsp.
sugar - 2 tbsp.
vinegar 9% - 50 ml

Friends, make preparations for the winter using these recipes, so that you can later enjoy having your pickled tomatoes. I hope that from the 15 options offered you will choose the one that suits you. The preservation process itself is not complicated; there is no need to sterilize full jars. The method of pouring boiling water is used everywhere.

I wish everyone that everything turns out to be five points, that the jars stand well, don’t become cloudy, and don’t explode! Bon appetit!