Red pickled tomatoes for the winter. Pickled tomatoes (2 recipes)

Preparations for the winter are not complete without preserving tomatoes. Pickled Tomatoes in banks - juicy and delicious snack in winter.

Introducing you tomato preservation recipes with various spices, bell pepper, dill, grapes, onions, garlic, carrot tops, in tomato juice.

Proven recipes, the most delicious tomatoes for the winter, such salting will be useful to any housewife.

A fragrant and juicy appetizer for the winter, tomatoes and grapes, looks beautiful. Cook tomatoes without sterilization with the addition of vinegar.

Tomatoes, white and red grapes, 1 sprig of basil, 2 cloves of garlic, 1 onion, 2 cloves, 1 tbsp of salt. l. without a slide, sugar 1.5 tbsp. l., vinegar 9% 1 tbsp. l.

Recipe

Prepare 1.5 liter jars and lids: wash and sterilize. Wash tomatoes and grapes. To prevent the skin from bursting on the tomatoes, pierce with a toothpick at the base of the tomato.

Peel the onion, cut into half rings, cut the garlic cloves in half. Put basil, chopped onion, garlic, cloves at the bottom of each jar.

Put the tomatoes in a jar with spices alternating with grapes. I added red and white grapes at the same time.

Pour boiling water over the jars of tomatoes and grapes, cover, leave for 20 minutes.

Pour the brine into a saucepan and bring to a boil. Pour the tomato jars with brine again, leave for 20 minutes.

Pour the brine into a saucepan, add sugar and salt. Stir and bring to a boil.

Pour 1 tbsp into each jar of tomatoes. l. vinegar, then pour boiling brine and roll up the lids. Turn the jars upside down, leave to cool completely. Store in a cool place.

The best tomato variety is Cream, not overripe. Simple recipe delicious tomatoes halves for the winter.

Tomatoes 1.5 kg, dill, parsley, bay leaf, garlic, peppercorns, onions, vegetable oil 2 tbsp. l, vinegar 9% 4-6 tbsp. l.

Brine in a 3-liter jar: sugar 6 tbsp. l, salt 2 tbsp. l, water 5 cups 250 g.

Recipe for cooking tomatoes in halves for the winter

Wash the tomatoes, cut each in half. Prepare jars and lids, wash and sterilize.

At the bottom of the jar, put parsley, dill, chopped onion in half rings (half an onion is enough for a liter jar), bay leaf, 5-7 peppercorns.

Prepare the marinade: add sugar, salt to the water and bring to a boil. Remove the marinade from the stove and leave to cool until room temperature... Pour the cooled marinade over the tomatoes, cover and sterilize.

Sterilize liter jars for 4 minutes, 1.5 liter jars - 5 minutes, 3 liter jars - 7 minutes.

Roll up the jars with lids, turn upside down and leave to cool completely.

Pickled tomatoes "Under the snow" with garlic

Delicious pickled tomatoes with a pleasant garlic flavor. A simple recipe for cooking tomatoes with garlic for the winter. The brine from the jar is delicious, so there is nothing left - not the tomato, not the pickle.

Ingredients for a 1.5 liter jar: tomatoes, grated garlic on a medium grater 1 tsp.

Marinade for 1.5 liters of water: sugar 100 g, salt 1 tbsp. l, vinegar 9% 100 ml.

Recipe

Prepare jars and lids, sterilize. Wash tomatoes, arrange in jars.

Pour boiling water over the tomatoes, cover, leave for 10 minutes. During this time, cook the garlic, grate.

Pour water from cans with tomatoes into a saucepan (measuring the volume for making brine), add salt and sugar. Bring the brine to a boil, add vinegar.

Put grated garlic in each jar, and then pour boiling brine. Roll up the cans with metal lids.

Turn the jars upside down, wrap and leave to cool completely.

Delicious and healthy tomato juice for the winter. A very simple recipe for making aromatic tomato juice. Natural juice homemade... 1.5 kg of tomatoes will yield 1 liter of juice when scrolling through a meat grinder with a juice attachment.

Ingredients: tomatoes, salt (for 5 liters of juice) 2 tbsp. l or to taste, ground black pepper (for 5 liters of juice) 1 tsp. or to taste.

Tomato juice recipe

Wash and chop the tomatoes. Squeeze out the juice using a meat grinder with a tomato juice attachment, you can squeeze out the juice using a juicer, but the juice output will be less.

Pour the resulting juice into a saucepan, add salt and ground pepper, mix. Put on the stove and bring to a boil, remove the foam that appears. Cook for 10 minutes, reducing the heat to a minimum, so that it barely boils, stirring occasionally.

Wash and sterilize cans. Pour out tomato juice on cans and roll up the lids. Turn the jars upside down, leave to cool completely.

Recipe tomatoes have unique taste... Juicy and tasty tomatoes, a great snack in winter.

Ingredients for a 3 liter jar: onion 1-2 pcs, tomatoes 1.5-1.7 kg, bay leaf 2 pcs, black peppercorns 7 pcs.

Water 1.5 l, sugar 4.5 tbsp. l, salt 1.5 tbsp. l, citric acid 1.5 tsp.

Recipe for making pickled tomatoes with onions and citric acid

Wash the tomatoes, remove the tails. Prepare jars and lids, sterilize.

At the bottom of each jar, put chopped onion into rings. We put tomatoes in jars. Pour boiling water over and leave for 20 minutes, covered with lids.

Drain the water into a saucepan. Add bay leaf, peppercorns to each jar.

Add salt, sugar to a saucepan and bring brine to a boil.

Remove the pan from the stove and add citric acid. Stir and pour the brine into jars. Roll up the lids, turn upside down, wrap and leave to cool completely.

An unusual and mysterious marinade that can be drunk as a pleasant drink. Quick recipe cooking tomatoes for the winter. To prevent the skin from bursting on the tomatoes, pierce with a toothpick at the base of the tomato.

Ingredients for a 3 liter jar: dill 1 inflorescence, tomatoes 1.5-1.7 kg, bay leaves 2 pcs, black peppercorns 10 pcs, cloves 5 pcs, garlic 1-2 heads.

Marinade for a 3-liter jar: water 1.5 l, sugar 4 tbsp. l, salt 2.5 tbsp. l, vinegar 9% 50 ml, vodka 1 tbsp. l., ground red pepper 0.5 tsp.

The recipe for cooking tomatoes in a mysterious marinade

Wash jars and lids, sterilize. Put dill, garlic, bay leaf at the bottom of the jar.

Wash the tomatoes and place in jars. Pour boiling water over the jars of tomatoes, cover and leave for 7 minutes. Drain the water from the cans into a saucepan. Add salt, sugar, ground red pepper - bring to a boil.

Add cloves, peppercorns to the jars.

Remove the brine from the stove, add vinegar, vodka, stir and pour into jars.

Roll up the jars with lids, turn upside down, leave to cool completely.

Pickled tomatoes are the best appetizer for boiled or fried potatoes. In winter, such delicious tomatoes will surprise your friends and acquaintances.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 1 pc, onions 2 pcs, parsley 5-6 sprigs, sugar 100 g, salt 50 g, vinegar 9% 50 ml, peppercorns 5-6 pcs.

Pickled tomato recipe

Prepare jars and lids, wash, sterilize. Go through the tomatoes, wash well.

Cut the onion into 4-6 pieces. Wash the bell pepper, remove the seeds, cut into 4-5 pieces.

Put onion and parsley at the bottom of the jars. Fill the jar with tomatoes, evenly distribute the strips of pepper in the jar.

Pour boiling water over the jars, cover, leave for 20 minutes.

Drain water into a saucepan, add salt, sugar, bring to a boil.

When the brine boils, add the vinegar and remove from the stove. Add peppercorns to the jars, then pour the brine over the jars, roll up the lids. Turn the jars upside down, wrap and leave to cool completely.

Cucumbers with tomatoes go well together. Juicy tomatoes and crunchy cucumbers will appeal to you.

Ingredients for a 3 liter jar: tomatoes, cucumbers, water 1.5 l, sugar 4 tbsp. l, salt 2 tbsp. l., vinegar 9% 25 ml, horseradish leaves 1 pc, dill umbrellas 1 pc, bay leaf 2 pcs, peppercorns 3 pcs, garlic 3 cloves.

Recipe

Wash the tomatoes so that the skin does not burst on the tomatoes, pierce with a toothpick at the base of the tomato. Pour cucumbers with water and leave for 30 minutes, then wash and trim the ends.

Prepare jars and lids, wash and sterilize. Put horseradish leaf, black peppercorns, dill umbrella, bay leaves on the bottom. Arrange the vegetables in jars, add the cloves of garlic.

Pour boiling water over the jars and cover, leave for 30 minutes.

Drain the water by measuring the amount for the brine (ingredients in the recipe for 1.5 liters of water). Add sugar and salt and stir.

Bring to a boil, remove from heat and add vinegar. Pour brine over jars of vegetables, roll up the lids. Turn the jars upside down, wrap and leave to cool completely.

Aromatic and tasty tomatoes, the addition of sweet pepper will give a special taste. An easy-to-prepare recipe for delicious tomatoes for the winter with bell pepper.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg, bell pepper 2 pcs, horseradish leaf, dill twig, garlic 2 cloves, hot pepper 2 cm, vinegar 9% 1 tbsp. l.

Marinade for 1 liter of water: sugar 1 tbsp. l, salt 1.5 tbsp. l.

Recipe for making pickled tomatoes with peppers

Prepare lids and jars, wash and sterilize.

Wash the tomatoes and spices. To prevent the skin from bursting on the tomatoes, pierce with a toothpick at the base of the tomato. Put dill, horseradish, garlic, hot pepper at the bottom of the cans (I used green hot peppers, peeled them from seeds and cut 2 cm from the pepper per jar).

Put the tomatoes, bell peppers in jars, pour boiling water over, cover and leave for 30 minutes.

Drain the water into a saucepan, bring to a boil and pour over the jars of tomatoes again for 30 minutes. Drain the water again and when it boils, pour the jars, leave for 30 minutes.

We drain the water by measuring the amount of water to prepare the brine. Add salt, sugar, bring to a boil.

Add 1 tbsp to the banks. l. vinegar and boiling brine. Roll up the cans, turn it upside down, wrap it up, leaving it to cool completely.

Juicy tomatoes for the winter with bell pepper and carrot leaves. When cooking, I add young carrots, cut into pieces, along with the carrot tops. To prevent the skin from bursting on the tomatoes, pierce with a toothpick at the base of the tomato.

Ingredients: tomatoes, carrot tops, young carrots, bell peppers.

Marinade: water 4 l, sugar 20 tbsp. l, salt 5 tbsp. l, vinegar 9% 400 ml.

Recipe

Wash lids and jars, sterilize. Wash tomatoes, carrots, carrot leaves. At the bottom of the jar, put carrot tops, then tomatoes.

Peel the bell peppers, cut into strips, cut the young carrots into strips, add to the jars with tomatoes.

Pour boiling water over the jars, cover and leave for 10 minutes. Drain the water, bring to a boil and pour over the jars again, leave for 10 minutes.

Drain water into a saucepan, add sugar, salt, bring to a boil. Remove from the stove, add vinegar and pour over the jars, roll up the lids.

Turn the jars upside down, leave to cool.

The recipe for pickled tomatoes in tomato juice - very tasty tomatoes, a minimum of spices, a lot of vitamins and nutrients... Tomato juice won't go to waste either, it's a very tasty drink.

Ingredients for a 3 liter jar: tomatoes 1.5-1.7 kg in a jar, tomatoes for juice 2-2.5 kg, salt 4 tbsp. l, sugar 4 tbsp. l, garlic 2 cloves, bay leaf 2 pcs, black peppercorns 5-6 pcs.

Cooking recipe with sterilization

Wash jars and lids, sterilize. Arrange the tomatoes in jars. To prevent the skin from bursting on the tomatoes, pierce with a toothpick at the base of the tomato.

Twist the tomatoes onto tomato juice through a meat grinder with a juice attachment or using a juicer.

Pour the resulting tomato juice into a saucepan, add salt, sugar, peppercorns, bay leaf, garlic. Bring to a boil and cook for 10 minutes.

Pour boiling tomato juice over jars of tomatoes, cover and sterilize for 20 minutes. Roll up the jars with lids, turn upside down and leave to cool completely.

Cooking recipe without sterilization

Pour jars of tomatoes with boiling water, leave for 10 minutes. Drain the water, bring to a boil and add water again for 10 minutes, drain the water.

Put the tomato juice on the fire, add spices and pour over the jars of tomatoes with boiling brine, roll up the lids and turn upside down.

Delicious tomatoes are obtained in their own juice.

The most popular canned tomato recipes. Delicious preparations for the winter!

Calorie content: Not specified
Cooking time: Not specified

Marinade per liter of water (or more) is convenient to prepare when tomatoes are canned in different-sized jars. There is no need to select proportions for each volume - we do it right away the right amount marinade, pour tomatoes and roll up. In this recipe, tomato marinade is prepared with vinegar with a strength of 9% and is designed for just 1 liter of water. Vinegar makes the marinade rich, sour, and at the same time acts as a preservative, extending the shelf life. From spices and spices, peppercorns, garlic and lavrushka are used. You can add a few cloves or mustard seeds, other spices, or herbs if you like. The proportions of water, vinegar, salt and sugar do not change. If you want to close the assortment of tomatoes and cucumbers, we recommend using.

Ingredients:

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

Recipe with photo step by step:

Pour boiling water over the jars, let stand for a few minutes. Then we rinse with soda or other detergent and rinse thoroughly under running water. My tomatoes and greens. We fill the cans to the top, stacking the tomatoes tightly, but so as not to damage.

Cooking the marinade. In this recipe, tomatoes are immediately poured with marinade, not water. Pour water into a saucepan, heat and throw in sugar. Stir.

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

Pour the peppercorns into the marinade. Break the bay leaves and add them to the marinade too.

Cut the garlic into plates or chop into strips. We transfer to a saucepan with marinade. We put on medium heat, wait until the boil begins. Cook the marinade for five minutes.

Fill the tomatoes with boiling marinade, try to distribute the pepper and other additives evenly so that they get into each jar.

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

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

Bring to a boil, pour in vinegar. Turn off the fire.

We make the second pouring with boiling marinade. This time we roll up the cans with the same lids that were used to cover them during the first filling. We check the tightness of the twist by putting the cans on its side.

Cover the jars of tomatoes with a warm blanket or wrap them in a thick towel and leave them for a day. Then we transfer it to the pantry or put it in the basement for one to two months until it is fully ripe. Good luck with your blanks!
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Today I want to tell you the recipe for my most beloved and delicious filling- tomato marinade for 1 liter of water with 9% vinegar. Each hostess has the same recipe dear to the soul, which she uses from year to year, replenishing her bins with beautiful cans with conservation. With such a marinade, I always cook tomatoes, and not a single time have tomatoes left after the winter, they are eaten very quickly, believe me.

Marinade for tomatoes for 1 liter of water with 9 vinegar must be prepared separately, put small tomatoes in sterile jars, also add parsley sprigs, a little onion, dill sprigs, garlic and pickled greens to the jars. I prefer to do at first just a triple pouring of tomatoes, steam them for 15 minutes each time, and then pour the cooked delicious marinade. Or you can immediately pour this marinade into jars with tomatoes, then sterilize for 25 minutes.

Ingredients for the marinade:

• water - 1 l;
• vinegar 9% - 2 tablespoons;
• salt - 30 g;
• bay leaf - 2 pcs.;
• allspice - 3 pcs.;
• pepper in a pot - 5 pcs.;
• sugar - 100 g;
• vegetable oil - 1 tablespoon

Products:

• tomatoes - 1 kg
• parsley - 4 sprigs
• dill umbrellas - 8 pcs.
• onions - 0.5 pcs.
• garlic - 2 cloves
• pickled greens - to taste

The process of making tomato marinade

Prepare a jar - lay greens, onions, tomatoes, garlic. Pour salt and sugar into a saucepan for boiling the marinade.

Add allspice peas and regular black peppercorns.

Toss the bay leaf into the pan. After boiling the marinade, it is better to filter the bay leaf so that it does not taste like tomatoes.

Pour in a liter of clean water and send the pan to the fire. Cook the marinade for a couple of minutes.

Then add vegetable oil to the saucepan.

Also, at the very end, add a serving of 9% vinegar. Pour the marinade into jars with tomatoes, sterilize for 25 minutes and roll up. Cool the tomatoes upside down, covering the jars with a blanket. You can store tomatoes in a cool, dark place.

Bon Appetit!

Probably for foreigners the phrase “sweet tomatoes” seems as absurd as “carbonated boiling water” or “rectangular circle”. But in a country where they know how to preserve almost everything: from radioactive waste to garlic arrows, they know very well what this popular blank is. Small tomatoes are poured spicy marinade with the addition of spices and a relatively large amount of sugar, cork and put away. It is difficult to describe what, after long infusion, we get sweet pickled tomatoes for the winter - moderately spicy, juicy, slightly salty, with a slight sourness (well, again it turned out ridiculous). You just need to try it personally! In one sitting, you can sentence half a three-liter jar! And I'm not kidding! In general, do not be intimidated by the name, the appetizer comes out great. And most importantly - no problems with preparation and storage.

Sweet pickled tomatoes for the winter without problems and sterilization

A stove, from which one should dance, if the soul asks for experiments. Basic recipe that uses vinegar and avoids sterilization. I propose to start with him. Use additional spices at your discretion. But it’s my duty to warn you: and it turns out so incomparable!

Required list:

Exclusively at will:

1. dill (greens or umbrellas)
2. garlic
3. Carnation

Exit: 1 3 liter jar.

How to close sweet canned tasty tomatoes for the winter:

To maximize the usefulness of filling the free space in the jars, can only small and medium-sized fruits. In this case, put more tomatoes on the bottom. Leave the small ones to fill the neck. Go through the vegetable. There should be no broken, dented, starting to rot. Especially carefully inspect the place where the stalk is attached. Mold usually appears first there. This is important because the blank is made without sterilization. Wash the main ingredient. I gave the proportions of 3 liters, but you can use a smaller container. 1 liter, respectively, will require three times less ingredients. Wash the jars well. Better peel with baking soda. Sterilize if desired, but not required. Dry. Add spices - bay leaf and peppercorns. The rest is at personal request.
Spread the tomatoes as tightly as possible. But do not press down too much so that they do not wrinkle. Boil water. Pour into jars. Cover (without rolling up) the lids. Let stand until the water is warm (this will take about half an hour). The fruits will warm up well, which will avoid souring the workpiece during storage. When canning large tomatoes, it is better to pierce them in several places with a toothpick. So hot marinade guaranteed to get to the middle.
Drain the water through the perforated lid into the saucepan. Pour vinegar into the jars.
Add sugar and salt to the drained liquid. Bring to a boil. Stir to speed up the dissolution of the crystals. Boil for 2-3 minutes. Pour the boiling sweet marinade over the tomatoes. Seal with clean, boiled lids. Turn over. Wrap tightly in warm material. Take to storage only after cooling down.
The workpiece is excellent for 12 and even 18 months. But if you want to try sweet pickled tomatoes without waiting for winter, open the canning no earlier than after 2 weeks. And you will be able to feel the rich taste only after a month.

Sweet tomatoes with onion rings, canned with citric acid

A combination of juicy tomatoes and onion rings in conservation - if not ideal, then very successful. And the sweetness of the marinade does not spoil it in the least. A reliable, proven method of canning.

Ingredients:

It turns out: 3 l.

How to cook:

In small jars (0.75-1 l), it is better to preserve small tomatoes. Three-liter bottles can be compact and medium-sized fruits. Wash the vegetables in cold water... If time permits, you can soak them for 30-60 minutes. In each tomato, near the stalk, make 2-3 punctures with a thin toothpick. If you have large vegetables, you can cut them into wedges.
Prepare a glass container for canning. Sterilization of cans is not required. But thorough washing with baking soda is a must. Dry the washed jars. Place the bottoms up so that the glass is water. Cut the onion into moderately thin rings or halves of rings. Lay on the bottom. Add spices - a thoroughly washed dill umbrella, peeled garlic cloves, cloves, peppercorns.
Fill containers with tomatoes. Lay tight enough to leave less space. But be careful not to damage the fruit. By the way, if the skin does burst, don't worry too much. Such a tomato will be saturated with marinade faster and will be tastier. This will not affect the safety of the workpiece, it will stand until winter.
Add salt and sugar to water (1.5 l). Boil. Cook for about 2-3 minutes. Add lemon. After dissolving, remove from the stove.
Pour into jars. Cover them with the lids cleaned with baking soda. Sterilize 3 liter bottles for 12 minutes, 2 liter - 10, 1 liter - 7. Roll up with tin lids. Turn over to make sure the seal is tight. Is there no leakage? Wrap the workpiece in several layers of warm material. Leave to cool.
After 24-36 hours, put it in a pantry or dark cellar until winter. Tomatoes are sweet, savory, and onions are crispy and aromatic. And I am also delighted with tomatoes, cut into slices, you can take a look at their recipe. Very tasty and simple!

Preservation of sweet-savory tomatoes stuffed with garlic

Most interesting recipe I decided to leave it for last. The appetizer looks great! After a long marinating, garlic loses some of its piquancy, so do not be afraid of the thrill!

Take:

Outcome: 1 l.

Action plan:

Wash ripe tomatoes well. With a thin knife, carefully cut out the "patch" from the stalk, so that a hole is made approximately to the middle of the fruit. Peel the garlic. Cut the cloves into 3-4 pieces. Place a chunk of garlic in each tomato.
Store tightly in clean glass jars... Pour boiling water over. Cover with lids. Let the workpiece sit for about half an hour. On a note: To preserve these tomatoes in a three-liter container, triple the amount of all the ingredients from the recipe.
Drain the liquid into a bowl (saucepan). Add spices according to the list. Add sugar and salt. Bring to a boil over medium heat. After 2-4 minutes, pour in the vinegar. Remove from heat. Pour into jars to the brim.
Screw on the lids. Place the bottoms up. If the marinade does not leak, cover with a blanket. If there is a leak, open the workpiece. Boil the brine and re-seal. After cooling to room temperature, hide the tomatoes in a dark, cold place (cellar).
Tomatoes are awesome! Sweet taste brine is successfully combined with spices, comes out piquant, moderately spicy and juicy.