Pickling vegetables is one of the the best ways prepare them for the winter. Due to the salt content in recipes and its ability to destroy pathogenic bacteria, as a result of which food spoils, tomatoes can be stored for a long time in the cellar or refrigerator. Choose your recipe for preserving the most popular vegetable.

How to pickle tomatoes in jars for the winter

Winter preparations from tomatoes are varied: housewives use green or red fruits, prepare brines with vinegar, various spices, tomatoes, or cover vegetables in own juice. Regardless of which recipe you choose, there are a number of things you need to consider: important rules when preparing salted tomatoes for the winter:

• the optimal choice for pickling would be tomato varieties Mayak, Humbert, Fakel, Ermak, Titan, Bison, Volgogradsky and others with thick skin (such fruits will not be deformed during preservation);
• During cooking, vegetables should be handled very carefully so as not to damage the integrity of the skin;
• It is better to pickle fruits using small containers where they will not be crushed by their own weight ( best option for pickling tomatoes - 1-2 liter jars);
• canning tomatoes for the winter is the same as, but in this case a little more salt is required (up to 700 g per 10 liters of water);
• to calculate the required amount of vegetables for brine, it is necessary to take into account that half the volume of the jar should be allocated to liquid when filling (for example, a 1 liter jar holds approximately 0.5 kg of tomatoes and 0.5 liters of brine);
• tomatoes have a pronounced taste, so they don’t require large quantity spices or herbs (the optimal amount is ½ the volume of seasonings that are placed in jars with cucumbers);
• tomatoes harmonize perfectly with different products, so don’t be afraid to experiment and try pickling with mustard, sugar, cinnamon, tomato juice, etc.;
• Since the soaking of vegetables occurs slowly, the jars can be opened at least after 1-1.5 months.

Traditional pickling of tomatoes

Below is the easiest way to cook in jars. A delicious snack can be prepared quickly at home and does not require many ingredients. For a large 3-liter jar you will need:

• ripe tomatoes with thick skin – 1.5 kg;
• dill – 1 bunch;
• black currant leaves – 2-3 pcs.;
• chili – 1 pc.;
• parsley, celery – 15 g;
• purified water – 10 l;
• salt - up to 3 tbsp.

How to pickle tomatoes in jars:

1. Sterilize jars and lids.
2. Dissolve salt in a liter hot water, add this liquid to the container with the rest of the cold water. When the brine has stood for 1 hour, strain it through a clean cloth.
3. Wash fruits of the same size by removing the stems. Wash the greens under the tap and leave to dry on a kitchen towel.
4. Place a third of the prepared greens at the bottom of the container for seaming, then compact the tomatoes, layering with seasonings and being careful not to crush the fruits.
5. Pour the brine into the vegetables and leave the jars in a room with a temperature of 15-20 degrees, covering them with nylon lids.
6. After 2 weeks, when the brine becomes cloudy, remove the mold and foam from the salted vegetables. Fill it with fresh saline solution to the neck of the container, roll up the jars and place in the refrigerator or cellar.

Canned tomatoes in their own juice

Tomatoes in their own juice are very tasty. This appetizer goes well with various stewed, fried, baked dishes. Tomatoes cook quickly, increase appetite, speed up digestion - and these are not all of their positive characteristics. The main advantage of tomatoes in their juice is their wonderful taste. What ingredients will you need:

• table salt – 0.5 kg;
• fresh, fleshy tomatoes – 10 kg;
• tomato puree – 10 l;
• currant leaves – 30 pcs.

How to properly prepare salted tomatoes in jars for the winter:

1. Prepare the tomatoes and herbs by washing everything thoroughly under running water.
2. Place the greens in the jars, then the tomatoes. Sprinkle the food with salt on top. Repeat all layers again.
3. Pass overripe tomatoes through a meat grinder or grind to puree using a blender.
4. Pour the resulting mixture into the vegetables. Seal the containers with lids and keep them in the kitchen for a week. When fermentation is complete, transfer the pickles to a cool room.

Salted tomatoes in jars like barrels

Everyone's favorite barrel tomatoes - fragrant and tongue-tingling - are not that difficult to prepare. If you don't have the opportunity to pickle tomatoes using barrels, recipes in jars that allow you to get the same taste will help. To do this you will need the following products:

• garlic head;
• ripe brown tomatoes – 5 kg;
• purified water – 5 l;
• allspice;
• horseradish root;
• bay leaf;
• salt – 1 tbsp.

How salted barrels are made:

1. Tomatoes and herbs are thoroughly washed and placed in the bottom of sterilized liter or large jars along with peeled garlic cloves, filling the container halfway.
2. Spices are added to the container, then tomatoes are added again.
3. To make the brine, dissolve 1 cup of table salt in 5 liters of water. After the resulting liquid is poured over the vegetables.
4. The jars are closed with nylon lids and left for a day at room temperature, then transferred to the cellar/basement/refrigerator. After a month or a month and a half, delicious salty snack you can try.

How to pickle green tomatoes

To pickle unripe tomatoes, you can use any container - glass, enamel or even plastic. There are many ways, one of the fastest is described below. The appetizer is very spicy and slightly sweet in taste. Required ingredients:

• currant leaves – 100 g;
• medium-sized unripe tomatoes – 10 kg;
• sugar – 200 g;
• dill – 200 g;
• table salt – ¼ kg;
• purified water – 5 l.

How to cook:

1. Make the brine in advance by mixing salt and water, then strain it using clean, solid material.
2. Wash the ingredients and remove the stems from the fruits.
3. In small batches, place the tomatoes in boiling water for 1-2 minutes. You can skip this step, but then the appetizer will be a little tough.
4. Place the fruits in jars, layering with herbs. Add sugar to each container.
5. Pour brine into the tomatoes and leave in a warm place for a week. Then add fresh brine, close the jars with nylon lids and leave in a cool place.

Video: how to pickle tomatoes in jars for the winter

During the harvest period, mass procurement of salted tomatoes for the winter begins. Housewives close the appetizer different recipes: with sugar, chili pepper, onion, celery, garlic, vinegar, various seasonings and herbs, with any fillings and marinades. By watching the videos below, you will learn how to properly prepare salted tomatoes using cold and hot methods.

Cold pickling of tomatoes in jars for the winter

Hot pickling of tomatoes in jars

You can pickle tomatoes green or red. In any case, the thing turns out to be delightful.

And although the effect of cabbage brine is somewhat higher, tomato is pleasant to the taste and has a more immediate effect. One drawback is that when biting, they can spill out onto your clothes and then not wash off. Salted tomatoes came into use in our everyday life not so long ago. There are no long-standing traditional recipes for pickling them yet. Mistresses before today tirelessly conduct various experiments, trying to surpass themselves.

It turns out delicious product, goes very well with boiled potatoes.

Ingredients (based on two to three three-liter jars):

• tomatoes (“cream”, “chumachok” varieties) – three kilograms;
• garlic - one head;
• pickling broom made from horseradish leaves, cherries, currants, dill (with seeds) - one per jar;
• bay leaf - two leaves, black pepper - ten peas, cloves - two buds, allspice - three peas (for each jar);
• salt – 50 – 60 grams per jar.

How to salt tomatoes in jars for the winter:

1. We wash the tomatoes in cold water, V mandatory cut off all the tails. We do not use spoiled vegetables.
2. We wash the pickling “broom”, cut it into pieces no longer than a match, mix, achieving uniformity of the composition. Place into jars to cover the bottom. This should take about half of the team.
3. Add bay leaf, pepper, and cloves in the indicated quantities.
4. We dilute one hundred to one hundred and twenty grams of salt in half a liter of boiling water, pour the hot solution into jars with spices.
5. Add tomatoes. Don't do it with force. Add garlic cloves and the remaining “broom” to the jars. Some people arrange another layer in the middle - this is allowed.
6. Fill the jars to the top cold water, close with nylon lids. It is necessary to carefully shake the jar and turn it over several times to brine spread evenly.

After this, we leave the jars in a place that is not exposed to direct sunlight. After waiting for three days, we move them to a cool place for two weeks. Allowed to be stored in the refrigerator, on the balcony (if cool enough), in the cellar. The recipe for pickling tomatoes is finger licking good, try it!

For those who like to diversify their winter diet with the help of preparations, we would like to offer other twist options: pickling and salting. You can easily find all these and many other recipes in our recipe book on the website.

Pickling tomatoes delicious recipe

Salted tomatoes are considered delicious snack that you can't buy in a store. The main advantage is that vinegar is not used. Small varieties of tomatoes in glass containers look very nice. It is recommended to use in the first half of winter, before vegetables lose the bulk of their vitamin composition.

Ingredients:

• pickling broom (one per jar) - horseradish leaves, cherries, currants, dill, parsley, celery, garlic, pepper, mustard beans, bay leaves and cloves;
• vegetable oil - one spoon per jar;
• salt – 100 – 140 grams per one and a half liters of water;
• tomatoes – 3 kg for two jars;
• sugar – 20 g per jar (add if desired).

How to pickle tomatoes for the winter:

1. We select strong and red tomatoes, characterized by dense flesh. Unripe fruits can be used, but they should be salted in a separate container.
2. Wash the tomatoes. To make them better saturated with salt, we pierce each one with a toothpick.
3. It is recommended to sterilize jars.
4. Place the tomatoes in a container and add a “broom”. Make sure the horseradish leaves are on top to prevent mold from forming. Oil is added for the same purpose. plant origin, with its spot preventing air from reaching the vegetables.
5. Pour in not too hot (for green) or cooled (for red tomatoes) brine.

Be careful not to pour it down your throat - it may leak out during fermentation. Cover the jars with lids and leave them in the room for several days. Next, the jars are moved to a cool place and aged for another three weeks.

A simple recipe for pickling tomatoes with garlic

One of the most common recipes. Tomatoes keep well all winter.

Ingredients:

• tomatoes – 10 kg;
• fresh dill – 150 g (about a bunch);
• garlic – 220 g (5 – 6 heads);
• horseradish – 50 g (one medium-sized root);
• tarragon – 25 g (2 – 3 stems);
• hot pepper – 10 g (one pod);
• salt – 400 gr;
• water – 8 liters.

How to salt tomatoes using simple salting:

1. The tomatoes are sorted, washed in cold water, and the stems are removed.
2. It is recommended to sterilize clean jars.
3. Tomatoes along with spicy ingredients are placed in prepared containers. Note that you can use a pan, tub, or bucket as a container. Vegetables should be placed as tightly as possible and the container should be shaken periodically. The pickling “broom” is laid out in three steps - bottom, middle, top.
4. Pour in the brine.

If salted in a large container, then the top is covered with a napkin, on which a circle with a load is placed. Periodically it is necessary to wash the circle and remove any mold that has formed. After a month and a half, the tomatoes are completely ready to eat. But keep in mind that red tomatoes in large containers should not be salted, as they are susceptible to deformation.

Pickling tomatoes for the winter

So the only way Previously, the grown tomato crop was preserved. A lot has changed over time, but this recipe has remained unchanged. Every housewife can salt tomatoes for the winter.

Ingredients:

• pickling “broom” - 1 per jar;
• garlic – 3-4 cloves per jar;
• water, preferably spring water;
• coarse salt – 3 – 4 tablespoons per 1 liter of water;
• tomatoes of small and medium varieties.

How to pickle tomatoes for the winter:

1. Tomatoes are selected to be the same size and ripening. The right decision will use slightly unripe vegetables grown on open ground, having a thin but fairly durable skin. Remove the stems and rinse the tomatoes thoroughly with cold water.
2. The pickling “broom” is cut into pieces about eight centimeters long. Place about half into a three-liter glass container and leave the other half for now.
3. We lay in the tomatoes, trying to do it as tightly as possible. At the same time, garlic is placed in the jar. The remaining spice is placed on top of each container.
4. It’s okay if you add more salt than you should when preparing the brine. The secret is that the tomatoes will take as much as they need for pickling. Prepare the brine at the rate of one liter for three liter jar. Dissolve the salt in boiling water, wait about seven minutes, and begin pouring it into jars.

Lightly cover the jars filled with brine with nylon lids and leave them for several days. room conditions to activate the fermentation process. When the brine becomes cloudy, the resulting gas bubbles will be visible to the naked eye, the jars are tightly covered with lids and sent to a cold place. After a couple of weeks, the tomatoes are ready and ready to eat.

How to pickle tomatoes in liter jars

It is believed that you can salt in any container, but for convenience, glass jars are used.

Ingredients:

• tomatoes – three kilograms;
• salt - three tablespoons;
• sugar - two spoons
• pure water.

Cook together:

1. We select small tomatoes, pierce the skin, and place them tightly in jars up to their shoulders.
2. Place large tomatoes in a saucepan and heat without bringing to a boil. Rub the mixture through a sieve, add salt and sugar.
3. The prepared mixture is poured into jars with small tomatoes. Make sure that there is a couple of centimeters free at the top of the neck.
4. A liter jar of tomatoes is sterilized in boiling water for ten minutes.

This recipe makes very delicious tomatoes in its own juice.

How to salt tomatoes for the winter

The recipe is convenient for those who live in urban areas without a cellar. Moreover, purchasing such a product in winter is quite expensive, but you always want something unusual, spicy, sour, salty...

Ingredients:

• “bouquet” for pickling – 1 per jar;
• garlic – 3 – four cloves;
• salt – 5 – 6 tablespoons;
• sugar – 3 tablespoons;
• water – 2.5 liters;
• tomatoes.

Cooking method:

The entire recipe is based on cooking tomatoes in a three-liter glass container.

1. A pickling “bouquet” washed in water is placed at the bottom of a clean jar.
2. The tomatoes are washed with cold water, pierced in the stem area with a toothpick several times, and placed in a jar.
3. Add garlic, cutting it coarsely.
4. The water for the brine should be boiled, add salt and sugar, and wait a little. Fill jars of tomatoes with not very hot brine. At the same time, we place a metal spoon in the jar so that it comes into contact with the glass wall. This measure is necessary to prevent the glass from bursting from the hot brine.
5. Cover the jar lightly with a lid, leaving access for air. In this position, everything remains in a warm place for a couple of days.

As soon as the brine becomes cloudy and bubbles appear, the lids are put on tightly and the jars are sent to a cool place. After a week, tomatoes can be eaten. The recipe is great!

A simple recipe for pickling tomatoes in jars

This recipe for green tomatoes has its own peculiarity. To prevent the tomatoes from turning out too harsh, they are first kept in boiling brine (water and salt) for two minutes.

Ingredients:

• tomatoes – 10 kg;
• dill - 200 g (a couple of bunches);
• currants (chokeberry variety) – 100 g (80 – 100 leaves);
• granulated sugar – 200 gr;
• coarse salt – 250 g;
• water – 5 liters.

Cooking method:

1. We sort through the tomatoes, discard spoiled ones, rinse in cold water, removing the stems.
2. We cut the spicy set into small pieces and place them in containers (can be distributed into several layers).
3. Boil water, dissolve salt.
4. Place the tomatoes in boiling brine for a couple of minutes, then put them in jars.
5. Add sugar to the brine, continuing to boil until completely dissolved.
6. After waiting a little, fill the jars with tomatoes.

Tomatoes need to be stored in a room for several days, then moved to a cooler place. The appetizer is first class!

Salted tomatoes have always been considered one of the special delicacies in Rus'. There are many ways to pickle them for the winter. In winter, these vegetables will remind you of summer.

The second half of summer is the best time to prepare food for the winter. Special attention During this period, housewives devote their time to canning tomatoes. Marinated tomatoes go well with a variety of ordinary and holiday dishes, which contributes to the creation of numerous recipes for their preparation.

100 g of canned homemade tomatoes contains about 109 kcal.

The simplest pickling of tomatoes - step by step photo recipe

If you decide to start conservation for the first time, then choose suitable recipe out of all the diversity it will be quite difficult.

We bring to your attention the classic method of preparation, which has been used by thrifty housewives for many years. The recipe below is quite simple and will not cause difficulties even for those who are doing it for the first time.

You can supplement the main ingredients with slices of bell and bitter pepper, finely chopped onions and celery. Determine the quantity according to taste.

Cooking time: 45 minutes

Quantity: 1 serving

Ingredients

• Tomatoes (in this case the plum variety: about 1.5-2 kg
• Salt: 2 tbsp. l.
• Sugar: 3.5 tbsp. l.
• Bay leaf: 1-2 pcs.
• Vinegar 9%: 3 tbsp. l.
• Allspice: 2-3 mountains.
• Black peas: 4-5 pcs.
• Dill umbrellas: 1-2 pcs.
• Horseradish: piece of rhizome and leaf
• Garlic: 3-4 cloves

Cooking instructions

Preparation without sterilization

To prepare one three-liter jar of canned tomatoes without sterilization you need:

• tomatoes of the same size and ripeness - 1.5 kg or as many as possible;
• salt – 30 g;
• 70% acetic acid – 1 tsp;
• sugar – 60-70 g;
• greens (horseradish leaves, currants, cherries, dill umbrellas) – 10-20 g;
• peppercorns – 5-6 pcs.;
• garlic – 2-3 cloves;
• bay leaf – 2-3 pcs.;
• how much water will go in.

How to preserve:

1. Wash and dry the tomatoes selected for preservation.
2. Rinse the greens. Chop coarsely with a knife.
3. Peel the garlic.
4. Take a pre-prepared jar. Place 1/3 of the greens on the bottom, bay leaves and peppercorns.
5. Place 1/2 of the tomatoes and add 1/3 of the herbs. Fill the jar to the top and empty the rest.
6. Heat approximately 1.5 liters of water. Her exact amount depends on the density of the tomatoes and will be determined after the first filling.
7. When the water boils, pour into a container with tomatoes. Cover the top with a boiled lid.
8. Leave for 20 minutes.
9. Carefully pour the liquid into the saucepan. For convenience, you can put a nylon cap with holes on the neck.
10. Add salt and sugar to the pan. Heat everything to a boil and boil for about 3-4 minutes.
11. Pour the brine into a jar, add acetic acid and roll up.
12. Carefully place the container upside down and wrap it in a blanket. Leave until cool.

After this, return it to its normal position and keep it in a visible place for 2-3 weeks, after which it can be moved to a storage place.

A simple recipe for pickling green tomatoes

To prepare one 2-liter jar of delicious green tomatoes you need:

• unripe tomatoes – 1.0-1.2 kg;
• leaves of garden horseradish, cherries, currants, dill umbrellas - 20-30 g;
• garlic – 4-5 cloves;
• water – 1.0 l;
• salt – 40-50 g.

What to do:

1. Boil clean water, add salt, stir. Cool completely.
2. Wash the tomatoes and greens for pickling. Dry.
3. Peel the garlic cloves.
4. Chop coarsely with a knife or simply tear the greens with your hands and place half of them on the bottom of the container. Add half the garlic.
5. Fill to the top with green tomatoes.
6. Place the remaining herbs and garlic on top.
7. Pour in cold brine.
8. Place the nylon cap in boiling water for a minute and immediately put it on the neck.
9. Place the workpiece in a storage place, it is advisable that the temperature there is not lower than +1 and not higher than +5 degrees.
10. After 30 days, salted green tomatoes are ready.

Tomato slices

For this recipe, it is advisable to take large and fleshy tomatoes with small seed chambers; irregularly shaped fruits are also suitable.

To prepare five liter jars you need:

• tomatoes - 6 kg or as much as it takes;
• water – 1 l;
• vegetable oil – 100-120 ml;
• salt – 30 g;
• vinegar 9% - 20 ml;
• sugar – 60 g;
• fresh dill – 50 g;
• garlic – 5 cloves;
• onions – 120-150 g;
• laurel – 5 leaves;
• peppercorns – 15 pcs.

Process step by step:

1. Wash the tomatoes selected for preservation. Then carefully cut into slices. Small ones can be cut into 4, and large ones into 6 parts.
2. Peel the onions and cut them into half rings. Place the onion on the bottom.
3. Peel the garlic and place it whole in jars.
4. Add bay leaf and pepper.
5. Wash and chop the dill. Send to other components.
6. Pour a tablespoon of oil into each container.
7. Fill to the top (not very tightly) with chopped tomatoes.
8. To make the brine, boil water in a saucepan. Add sugar and salt and wait until dissolved. Add vinegar last.
9. Carefully pour the resulting marinade into the jars so that 1 cm remains to the top. One liter container requires about 200 ml of brine.
10. Cover with lids on top. Carefully place the filled container in a bowl of water and sterilize for a quarter of an hour.
11. Roll up and turn upside down. Cover with a blanket and let stand until completely cool.

Tomatoes in jelly - simple and tasty

The calculation of the products is given for a liter jar, but usually the amount of brine is about three jars, so it is better to immediately take vegetables in triple quantities. For one serving you need:

• the smallest tomatoes – 500-600 g;
• onion – 50-60 g;
• garlic – 4-5 cloves;
• sugar – 50 g;
• gelatin - 1 tbsp. l.;
• salt – 25 g;
• vinegar 9% - 1 tsp;
• bay leaf;
• peppercorns – 5-6 pcs.

Algorithm of actions:

1. Wash the tomatoes and dry them.
2. Peel the onion and cut into rings.
3. Peel the garlic.
4. Place onions, garlic and tomatoes in a jar.
5. Pour boiling water over the contents and cover with a lid. Leave for 10 minutes.
6. Separately, boil a liter of water with bay leaf, pepper, salt and sugar. Add vinegar.
7. Drain the boiling water from the jar, add gelatin and add brine.
8. Roll up the lid. Keep upside down under a blanket until completely cool.

Pickling tomatoes with garlic

To quickly pickle tomatoes with garlic you need:

• tomatoes – 1.8 kg or as much as will fit in a 3 liter container;
• garlic – 3-4 medium-sized cloves;
• vinegar 9% - 20 ml;
• sugar – 120 g;
• salt – 40 g;
• water - how much will be needed.

How to preserve:

1. Wash the tomatoes and put them in a jar.
2. Pour boiling water over it. Cover the top with a lid.
3. Leave for 20 minutes.
4. Pour the water into a saucepan. Boil
5. Peel the garlic, press through a press and place in the tomatoes.
6. Pour salt and sugar directly into the jar.
7. Pour boiling water over the contents and add vinegar last.
8. Turn it upside down, wrap it in a blanket and let it cool until it cools.

With onion

For three liter jars of tomatoes and onions you need:

• tomatoes - 1.5 kg or as much as is included;
• onions – 0.4 kg;
• salt – 20 g;
• sugar – 40 g;
• oils – 20 ml;
• vinegar 9% - 20 ml;
• bay leaf – 2 pcs.;
• peppercorns – 6 pcs.

What to do:

1. Wash the tomatoes. Make a cross on the tops. Place in boiling water. After a minute or two, remove the fruits with a slotted spoon and place them in ice water.
2. Carefully remove the skin and cut with a sharp knife into circles 6-7 mm thick.
3. Peel the onion and cut into rings of the same thickness.
4. Fill the jars with vegetables, alternating layers.
5. Boil water with pepper, bay leaves, sugar and salt.
6. Pour in oil and vinegar.
7. Pour brine over the tomatoes. Cover with lids.
8. Sterilize in a tank of water for a quarter of an hour.
9. Roll the lids.
10. Turn it upside down and wrap it in a blanket. Keep it like this until it cools completely.

With cucumbers

To preserve tomatoes and cucumbers you need to take (for 3 liters):

• tomatoes - about 1 kg;
• cucumbers no longer than 7 cm - 800 g;
• pickling greens – 30 g;
• garlic – 3-4 cloves;
• salt – 20 g;
• sugar – 40 g;
• vinegar 9% - 20 ml;
• water – 1 l.

Step by step process:

1. Soak the cucumbers in water, wash well, dry and cut off the ends.
2. Wash the selected tomatoes and dry them.
3. Rinse pickling greens (usually dill umbrellas, currant and cherry leaves, horseradish leaves) with water and shake well.
4. Chop into large pieces with a knife.
5. Peel the garlic cloves.
6. Place half the herbs and garlic in a sterile jar.
7. Place the cucumbers vertically.
8. Place the tomatoes on top and lay out the remaining herbs and garlic.
9. Boil water and pour into a filled jar. Place the lid on top.
10. Soak vegetables in boiling water for 20 minutes.
11. Drain the water into the pan.
12. Add salt and sugar.
13. Heat to a boil. Pour in vinegar.
14. Pour boiling brine over assorted vegetables.
15. Using a seaming machine, roll up the lid.
16. Turn the jar upside down and cover with a blanket. Keep in this state until completely cooled.

Simple assorted tomatoes and vegetables

For 5 liter jars of a beautiful assortment you need:

• yellow and red tomatoes – 1 kg each;
• the smallest cucumbers – 1.5 kg;
• carrots - 2 medium root vegetables;
• garlic cloves – 15 pcs.;
• multi-colored sweet pepper – 3 pcs.;
• sugar – 40 g;
• vinegar 9% - 40 ml;
• salt – 20 g.

1. Wash the tomatoes and cucumbers. Cut off the ends of the latter.
2. Peel the carrots. Cut it into circles or cubes.
3. Peel the garlic.
4. Remove the seeds from the peppers and cut them into long strips.
5. Pack all vegetables approximately equally into jars.
6. Heat about 2 liters of water to a boil and pour over the assortment. Place the lids on top.
7. After 10 minutes, pour the liquid into the pan. Boil it again.
8. Repeat filling.
9. After 10 minutes, drain the water again and bring to a boil. Add salt and sugar. Stir until completely dissolved and add vinegar.
10. Pour the boiling marinade over the assortment and roll up.

Turn the rolled up jars upside down, then cover them with a blanket and keep until cool.

Homemade tomato preparations will taste better if you follow the recommendations below:

1. It is advisable to choose oval or elongated tomato varieties with thick skin for pickling. “Novichok”, “Liza”, “Maestro”, “Hidalgo” are suitable. The fruits must be at the same stage of maturity.

Hello, friends! A restless soul immediately turns positive when you open the pantry and see in front of you salted tomatoes in jars, closed for the winter. They stand out appetizingly from other winter preparations. The eye immediately falls on the bright, attractive canned tomatoes. And so that you, too, get top-class tomatoes, take just a few minutes to carefully familiarize yourself with my pickling method.

The recipe for salted tomatoes that I want for you is surprisingly simple, and the taste is to die for. Like all grandmother’s recipes, this one has survived to this day and has not been transformed at all. Because it is no longer possible to make it tastier, and all attempts to pickle tomatoes even better will lead to failure - clouding or explosion of the jars. At best, you simply won’t get as much pleasure as I get when forging a jar in winter.

How to pickle tomatoes without shedding bitter tears

By following my instructions step by step, you will avoid such a fate. You can always see unclear moments in the photo.

Now, briefly, literally in a nutshell, how I will pickle tomatoes for the winter. This can be done in either liter or liter units. three-liter jars. It is only important to maintain the proportions of sugar, salt and vinegar. Yes, we will marinate hot with vinegar; our recipe cannot do without it. Let's get started, all the other nuances of salting will come as we go.

Hot method of pickling tomatoes for the winter

I do not recommend sterilizing jars with steam or putting them in the oven. Use vinegar for this. This way you will save time and energy costs. Pour hot water into a jar, add vinegar, close the lid and shake. Then pour out the water and vinegar, lay a clean towel and place the container on it with the neck down. Place the lid nearby. This preparatory stage Pickling tomatoes will definitely not cause you any difficulties.

Ingredients for a 2 liter jar

• Tomatoes (the quantity depends on the volume of the jar);
• 1-2 pcs. sweet pepper;
• a pair of dill umbrellas;
• two cloves of garlic;
• one horseradish leaf;
• 2-3 sprigs of parsley (optional);
• 4-5 black peppercorns;
• two heaped tablespoons of sugar;
• a tablespoon of salt;
• a tablespoon of vinegar 9% (plus the same amount for sterilizing the jar).

Now carefully follow my steps in the photo and also conscientiously study the description of the recipe.

Salted tomatoes recipe

Select tomatoes for pickling that are of suitable size (such varieties as Rio Grande, Lady fingers, Seagull, etc.). They should be without damage to the skin, dense and ripe. Overall, delicious, beautiful tomatoes.

1. I wash the tomatoes with warm water.
2. I start putting herbs and spices into the jar. First a leaf of horseradish, dill, bell pepper, black peppercorns. I cut the garlic lengthwise into several pieces and add it to the rest of the ingredients.
3. Then I place the tomatoes tightly on top of everything, up to half the jar.
4. I add all the sugar. There is no need to worry about what seems like too much sugar. There is as much of it as needed to winter preparation The tomatoes turned out to be of the highest quality. After all, tomatoes love sugar.
5. Next, I put salt in the jar and fill it to the top with the remaining vegetables.
6. Be careful, gradually pour boiling water over the tomatoes, otherwise the jar may burst. I fill it to the very edge. I cover it with a lid.

Sterilization and sealing

1. I'll take it special device and using it I put a can of tomatoes in a pan with hot water, at the bottom of which a grate is laid.
2. I cover the workpiece with a second pan and after boiling the water, sterilize it for 10 minutes.
3. I carefully remove the tomatoes from the pan, place them on the table and pour in the vinegar.
4. I pick up the grip again, hook the container and gently shake it, expelling the air.
5. I close the jar tightly salted tomatoes lid. For winter storage You can also use lids that roll up with a machine. Well, I prefer to work with a twisting blockage.
6. I take a towel in my hands, grab the jar and lightly mix the contents.
7. Then I put it on the table and roll it around. So I see if the brine is leaking out from under the lid.
8. At the end, I wrap the pickled tomatoes with something to retain heat. And after it has cooled down, the pleasant chores of preserving vegetables for the winter can be considered completed.