How to pickle tomatoes for the winter, a variety of recipes

Pickled tomatoes - An integral part of our diet. They are happy to eat and at the holiday, and at the daily table.

And every zealous mistress has her favorite recipes for tomato twists for the winter. The taste of canned tomatoes can be different - sharp, sweet, sour. It all depends on the spices and seasonings added to the marinade.

These tomatoes are served as a complete snack, and in addition to many other dishes. Thanks to natural acid and vinegar, they are perfectly stored. However, this type of preservation has its subtleties in cooking.

Red pickled tomatoes

Most often in the banks fall red, ripe tomatoes.

Sharp

Tomatoes marinated with garlic and chili peppers, have a particularly spicy taste. They are perfect for a variety of alcohol, kebabs and meat cooked on the grill. To prepare you need:

• one and a half kilograms of red tomatoes;
• 1 pod of chili;
• a few cloves of garlic;
• a few sprigs of dill;
• 1 tsp coriander;
• 3 tsp. salts;
• 1 tsp Sahara;
• 30-40 ml of vinegar (9%);
• 3-4 black peppercorns;
• 3 buds carnations.

First you need to wash the tomatoes and chili, dry them, putting on a towel. Then you can do marinade. In 1.3 liter of boiling water, add sugar, salt, other spices. Boil three minutes. Next, the vinegar is poured in, again boiled.

Tomatoes tightly placed in sterile jars, placed between them chili, chopped garlic, parsley sprigs. Banks completely poured hot marinade.

Filled containers put in a pan with a towel at the bottom and boil for 5-10 minutes, depending on the volume.

After sterilization, the jars are closed, turned upside down and covered with warm clothes until they are cool.

Cooked tomatoes can be kept in a cool place for up to two years.

Sweet

There are a lot of recipes for sweet pickled tomatoes. But most often experienced housewives use a basic set of products. A 3-liter jar will need:

• ripe tomatoes (enough to fill the jar as much as possible);
• 200 g of sugar;
• 80 ml of vinegar (9%);
• 1 tbsp. l salts;
• 4 bay leaves and a couple of black peppercorns.

In washed 3-liter jars stack tomatoes. Pour boiling water over the top and let it stand for 30 minutes. Then you need to drain the water, and add vinegar to the jars.

Salt and granulated sugar are added to the drained water, boiled for three minutes and tomatoes are poured again. After that, the containers are rolled, wrapped and left to warm until completely cooled.

Marinating tomatoes in this recipe guarantees a sweet, flavorless flavor.

How to pickle green tomatoes

Green tomatoes canned with the same ingredients as red ones.

Sharp

To get sharp pickled tomatoes you need (the quantity is indicated per 1.5-liter jar):

• 1 kg of green tomatoes;
• 1 bay leaf;
• half a pod of hot pepper;
• 10 black peppercorns;
• 6 peas allspice;
• 30 g of sugar and salt;
• 10 ml of 70% vinegar;
• half a liter of water.

The bank is thoroughly washed, rinsed with boiling water. Spices are put on the bottom (pepper-peas, bay leaf, bitter pepper). Washed tomatoes tightly tamped into the jar.

Then it is filled to the brim with boiling water and covered with a sterilized lid. Leave it for a few minutes. Next, the water is drained and add salt and sugar at the rate of 60 g per 1 liter.

The resulting liquid is brought to a boil, vinegar is added to it and again poured into jars, rolled. Banks are kept under a warm blanket until they cool down.

Sweet

Sweet pickled green tomatoes perfectly diversify the daily menu. One kilogram of green tomatoes will require:

• 7 black peppercorns;
• 4 cloves of garlic;
• 1 bay leaf;
• 2 tbsp. l Sahara;
• 1 tbsp. l salt and citric acid;
• a few sprigs of dill;
• a few sprigs of currants and / or cherries.

At the bottom of the sterilized cans put garlic, bay leaf, pepper, currant sprigs, cherries, dill. Tanks tightly stuffed with tomatoes. Then they are filled with boiling water and left for 10 minutes.

Water is drained, the salt is dissolved in it, the sugar and again boiled.After this, add citric acid and vinegar to the jars, pour in the marinade and roll up. Banks are turned upside down, wrapped with a thick cloth to cool completely.

Original recipes for harvesting tomatoes

Tomatoes for the winter are harvested by most of the housewives, but truly original and useful recipes will provide on the table in the winter not only tasty snacks, but also the necessary vitamins.

Pickled tomatoes with onions

On 7 liter cans of pickled tomatoes with onions you need:

• 5 kg of tomatoes;
• 3 liters of water;
• 1 kg of onions;
• 10 cloves of garlic;
• 100 g of salt and sugar;
• 160 ml of vinegar (9%);
• 1/2 root horseradish;
• 1 pod of hot pepper;
• a few sprigs of dill and currants.

First, in a clean jar you need to put all the spices and seasonings, then alternately put the washed tomatoes and peeled onions. You can pierce the tomatoes at the stalk so that they do not burst.

Then the banks poured boiling water, allowed to stand for 10 minutes and drain the water.It is brought to a boil by adding salt, sugar and vinegar, and again poured into jars.

Then the banks are sealed with a key, turned over and left warm until they have cooled.

Pickled tomatoes with garlic

For one 3-liter jar you will need:

• 1.5 kg of tomatoes;
• 2 tbsp. l salts;
• 6 tbsp. l Sahara;
• 2 medium heads of garlic;
• 1 tsp acetic acid (70%).

Sterilized, heated in the oven cans should be filled with washed tomatoes, pour boiling water for 10 minutes and cover with cooked lids. Cover pre-boil for five minutes.

Then the water from the tanks need to be drained, add salt, sugar, acetic acid and bring to boiling again. Add chopped garlic to jars and pour boiling marinade. Now they can be rolled up. Keep the jars warm until cool.

Pickled tomatoes with pepper

To prepare pickled tomatoes with pepper you need:

• 3 kg of tomatoes;
• 1.5 kg of bell pepper;
• 10 bay leaves;
• 20 black peppercorns;
• 150 grams of sugar;
• 100 g of salt;
• 50 ml of vinegar (6%)
• 1.7 liters of water.

At the bottom of the liter cans put 5 peas and 6 bay leaves.Next, alternately lay tomatoes and chopped peppers. In boiling water, add salt, sugar and vinegar, stir. Ready marinade poured banks immediately rolled up and sent to storage.

Pickled Tomatoes With Eggplants

For one 3-liter jar you will need:

• 1 kg of eggplants;
• 1.5 kg of tomatoes;
• 1 hot pepper;
• 2-3 cloves of garlic;
• 1 bunch of greens (parsley, dill, mint, etc.);
• 1 tbsp. l salt.

Peeled and the middle of the eggplant must first sprinkle with salt and leave for 3 hours. Then they should be thoroughly washed and filled with chopped greens.

Spices should be placed on the bottom of the jar, half filled with tomatoes, and stuffed with eggplants on top.

Marinade is prepared by adding salt, sugar and vinegar to boiling water. This liquid is poured in jars with tomatoes and eggplants, sterilized for half an hour. Rolled up. Wrapped up.

Marinated tomatoes with beets

For one 3-liter jar you need:

• tomatoes (as much as possible to fill the jar);
• 5 onions;
• 1 medium beet;
• 2 medium apples;
• 3 cloves of garlic;
• 5 peas allspice;
• 1 celery branch;
• 1 tbsp. l salt;
• 150 grams of sugar;
• 1 dessert spoon of vinegar.

Peel the beets and cut into small cubes.Apples cut into 4 parts. Peel the onions from the husk. Dill, allspice, garlic, celery, then vegetables should be placed on the bottom of the sterile jar.

All pour boiling water and leave for 20 minutes. After that, drain the water, add vinegar, salt and sugar to it, boil and pour again. Now you can roll up the banks. Leave to cool up under a warm blanket.

Pickled tomatoes with apples

Delicious pickled tomatoes for the winter will make the addition of sweet apples.

For one 3-liter can is required:

• tomatoes (max fill capacity);
• 2 sweet apples of average size;
• 3 tbsp. l Sahara;
• 1 tbsp. l salts;
• 2 cloves of garlic;
• horseradish leaves, dill, currants.

Dill, garlic, currant leaves and horseradish, tomatoes, sliced ​​apples, and onion rings are put in clean jars. Twice the banks poured boiling water and leave for 20 minutes.

Then salt and sugar are added to the water drained from the cans, brought to a boil and poured again. Now the tomatoes need to roll up and wrap to cool. After that, the conservation should be moved to a cool place.

Marinated Tomatoes with Plums

Ingredients Required:

• 1 kg of plums;
• 1 kg of tomatoes;
• 1 onion;
• 2-3 cloves of garlic;
• 5 peppercorns;
• a few sprigs of parsley;
• 3 tbsp. l Sahara;
• 1 tbsp. l salts;
• 1 sheet horseradish;
• 2 tbsp. l vinegar.

First you need to make a couple of punctures near the stem of the tomatoes so that they do not burst when pouring boiling water. Then all the spices, tomatoes and plums are chaotically placed in jars, and between them are onion rings.

Then the containers are poured with boiling water, covered with lids and left for 15 minutes. After a quarter of an hour, the water is drained, salt, sugar, vinegar is added to it, boiled again and immediately poured into jars.

The last stage is the capping of the cans with sterile caps. Before complete cooling, preservation is kept wrapped up.

Marinated Tomatoes with Grapes

A 3-liter jar will need:

• 3 kg of tomatoes;
• 1 bell pepper;
• 1 bunch of grapes of any variety;
• 1 pod of hot pepper;
• 3 cloves of garlic;
• 2-3 bay leaves;
• 1 piece of horseradish root;
• 3 sprigs of dill;
• cherry and / or currant leaves;
• 1 tbsp. l salt and sugar.

Pre-wash, sterilize jars and lids. Separate the grapes from the branch, peel the Bulgarian pepper from the seeds and cut into slices, peel the pepper from the seeds and cut into rings, peel the garlic and horseradish.

At the bottom of the jar put all the spices and greens, then - tomatoes, mixed with berries of grapes and slices of sweet pepper. On top, all sprinkled with the specified amount of salt and sugar.

The cans filled in this way are poured with boiling water, covered with a lid and allowed to stand for 10 minutes. Then the marinade needs to be drained, brought to a boil and again poured into the jars. Roll up and keep warm until cool.

Marinated Tomatoes with Black Currant

For cooking you will need:

• 2 kg of tomatoes;
• a couple of black currant leaves;
• 300 ml of black currant juice;
• 1.5 Art. l salt and 3 tbsp. l Sahara;
• 1 liter of water.

Washed tomatoes pierce with a toothpick at the stem. Currant leaves are placed on the bottom of the cans, then tomatoes are placed on them. Tightly stuffed banks.

To prepare the marinade, add sugar, salt, currant juice to the water and bring to the boil. Tomatoes are poured with this boiling liquid and left to stand for 15-20 minutes.

Then three times the marinade is drained from the cans and boiled again. After the third time, you should roll up the jars, wrap them in a blanket and leave them warm until completely cooled.

It is recommended to close tomatoes in the winter in one-liter jars so that they can be eaten quickly, but for a large family it is better to use 3-liter containers.

If the technology of marinating and sterilization is strictly observed, the jars will not explode, and the product will not deteriorate.