Pickled cucumbers or tomatoes can be considered the simplest preservation, which even an inexperienced housewife can master. It’s not difficult to roll up a jar of these vegetables for the winter, and in winter they won’t be at all superfluous. In addition, the crisis and rising food prices are forcing housewives to save more and more. In stores, prices for canned goods are steep, but the cost of one such can of vegetables is very low. What a reason to spend half an hour and save a few cans of tasty and appetizing tomatoes for the winter. This time we will give a recipe for salted tomatoes in jars for the winter. Tomatoes for this preservation should be chosen to be firm, preferably slightly unripe. Very often green tomatoes are used for pickling; we will use firm yellow tomatoes small size.

Taste Info Tomatoes for the winter

Ingredients for one half liter jar:

• 1 tsp salt,
• 1 tbsp. l. Sahara,
• 30 ml vinegar,
• tomatoes (as many will fit),
• 2 bay leaves,
• 2 heads of garlic,
• carnation,
• peppercorns.

How to prepare salted tomatoes for the winter in jars

Wash the tomatoes; there is no need to remove the stems; they make the preservation even more beautiful. For small jars, it is better to take small tomatoes, ideally cherry tomatoes. Otherwise, in one such jar you will only fit 2-3 tomatoes - there is no point in wasting time. It is better to seal larger tomatoes in liter or even two liter jars. The jars also need to be washed thoroughly, preferably with soda. You don't need sterilization. Place bay leaves, cloves, peppers and garlic at the bottom of thoroughly washed jars, and place tomatoes tightly on top.


Pour boiling water over it, cover with lids and forget about them for 5 minutes.

Then open the lids, pour the water into the pan and add new boiling water, leave for a few more minutes. Meanwhile, add salt and sugar to the pan, at the rate of 1 teaspoon of salt and 1 tablespoon of sugar per half liter jar, place the pan on the stove, bring the water to a boil. Drain the water from the tomatoes again, pour 30 ml of vinegar into each jar, and pour the prepared brine on top. Roll up and turn the top upside down.


Put in warm place, wrap with a blanket or towel. Leave it like this until it cools completely. Then send it to a cool place. Take it out as needed and help yourself.

How nice it is to remember the aroma and taste of real summer vegetables, especially when the weather outside is no longer so warm and sunny!

Of course, now you can buy a lot in the supermarket, but it’s better to make it yourself; today we will tell you how to pickle tomatoes in jars so that they become a signature dish. Agree, home cooking will in any case be healthier and tastier than store-bought food, and the cooking steps, at the same time, will be within the capabilities of even a beginner.

Surely, many of us remember how our mother or grandmother salted tomatoes, and mysterious upside down jars stood all over the kitchen. As children, this seemed like a big, important and incredibly difficult matter to us.

But let’s reveal a little secret: pickling tomatoes for the winter is a fairly simple process, and if the task is not to provide canned food for the entire neighborhood for three years in advance, then it’s quite quick.

There are a great many cooking options, and every housewife probably has her own tricks on how to pickle tomatoes, so today we will only tell you classic recipe. And if over time you want to add something, you can fantasize as you please.

Pickling tomatoes for the winter with horseradish

Ingredients

• — 2 kg + -
• - 4 things. + -
• — 100 g + -
• - 1 PC. + -
• - taste + -
• — 2 tbsp. (or to taste) + -
• - 5 peas + -

How to pickle tomatoes with horseradish for the winter

• First of all, we sterilize the jars and lids. If there is no special apparatus, then this is quite simple to do by holding the jars in a steam bath, in electric oven or microwave. In the latter case, do not forget to pour a little water into them so that they do not burst.
• Don't forget about the lids - it's most convenient to put them in boiling water for a couple of minutes.
• We carefully take everything out (very hot!) and place it on a clean cloth until completely dry. You cannot wipe the jars, otherwise you will have to start over.
• While the jars are drying, prepare all the ingredients: wash and dry the tomatoes thoroughly, peel the garlic and parsley root from the thick outer peel and cut into several pieces, rinse the dill along with the stems thoroughly in water.

For pickling, it is better to take medium-sized tomatoes with thick skin, then they will remain dense and will not lose their shape.

• In clean jars we put some herbs, black pepper, some chopped garlic and a small piece of parsley. The more greens we put in, the spicier the tomatoes will be.
• Place the tomatoes tightly, but so as not to damage the shape, to the middle of the jar. They should not “float”, but they should not be bruised either.
• We repeat the layer of spices and again place the tomatoes tightly to the very top. We take into account that we will pour water right up to the neck, without a layer of air, so we do not add the tomatoes greedily.
• Pour boiling water over the vegetables, lightly cover them with lids and let steep for 20 minutes.
• Take a separate clean pan and pour all the liquid from the cans into it. Leave the tomatoes and spices in place.
• Salt at the rate of 50 grams of salt (about 2 tablespoons) per 1 liter of water. Bring to a boil again and stir until all the salt has dissolved.

• Received saline solution Fill all the tomatoes again. It is very important that the liquid is right up to the neck. There should be no air up to the lid.
• Seal the jars tightly and leave to cool at room temperature. Depending on the volume, this may take several hours.

If there are no special marks on the sealed lid, then it is better to turn the jars upside down before cooling. This is done in order to check the tightness: if the brine begins to leak out, then it is necessary to repeat the preservation.

When the jars have cooled completely, put them in a cool place for 2-3 months. After this, you can open and enjoy the salted tomatoes.

Now you have a recipe for how to pickle tomatoes in jars so that they taste no worse than barrel ones. Try canning summer vegetables this summer and you will have an excellent natural treat on hand for the New Year.

Bon appetit!

Good housewives prepare for winter in advance, “rely on supermarkets, but don’t make a mistake yourself” - that’s what they say, and they pickle, salt, and freeze. Tomatoes on the list winter preparations are one of the first places, these vegetables are good in different types: both independently and in company with other vegetables. This material contains a selection of recipes for marinated tomatoes different ways.

Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe

At the end summer season Many housewives close jars of tomatoes. This activity is not difficult at all. Thanks to simple recipe canning, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very nice. This appetizer is suitable for serving on any table! The calculation of products is given for one three-liter jar.

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

• Tomatoes: 2.5-2.8 kg
• Bow: 5-6 rings
• Carrots: 7-8 mugs
• Bell pepper: 30 g
• Carrot tops: 1 sprig
• Salt: 1 tbsp. .l.
• Sugar: 2.5 tbsp. l.
• Allspice: 3-5 peas
• Aspirin: 2 tablets
• Lemon acid: 2 g
• Bay leaf: 3-5 pcs.

Cooking instructions

How to prepare pickled tomatoes for the winter in jars

You can marinate tomatoes in different ways, including using different containers, from liter cans to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).

Ingredients:

• Tomatoes – 2 kg.
• Filtered water – 5 tbsp.
• Sugar – 2 tbsp. l.
• Salt – 1 tbsp. l.
• Vinegar essence – 1 tbsp. l. (based on each container).
• Hot black pepper, allspice, garlic – 3 pieces each.
• Bay leaf, horseradish - 1 leaf each.
• Dill – 1 sprig/umbrella.

Algorithm of actions:

1. Select the best tomatoes - firm, ripe, small in size (preferably the same size). Rinse. Pierce each fruit with a toothpick in the area of ​​the stalk. This will help keep the tomatoes intact when pouring water brought to a boil.
2. Sterilize jars. Place seasonings, spices, garlic on the bottom of each (horseradish leaves, bay leaves, dill, pre-rinse). Peel the garlic; you don’t have to cut it and add whole cloves (if you cut it, the marinade will be more aromatic).
3. Place the tomatoes almost to the very top.
4. To boil water. Carefully pour it over the tomatoes. Now stand for 20 minutes.
5. Drain the water into one large container, add salt and sugar. Boil again.
6. The second time, now pour the fragrant marinade over the tomatoes. Add a tablespoon of essence to the jars directly under the lid.
7. Seal with sterilized tin lids. For additional sterilization, wrap in an old blanket until the morning.

You can conduct small experiments by adding strips of sweet pepper, sliced ​​carrots or onion rings to the jars.

Very simple pickling of tomatoes for the winter in liter jars

In the old days, most available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to preserve almost all vitamins and minerals. The simplest recipe for modern pickling tomatoes will require a little time and a small amount of ingredients.

Products:

• Tomatoes – 5 kg.
• Water – 5 l.
• Garlic – 2 cloves per jar.
• Bay leaf – 2 pcs.
• Allspice – 3-4 pcs.
• Horseradish root.
• Salt – 1 tbsp.

Algorithm of actions:

1. The pickling process begins with washing and sterilizing the containers.
2. Next, you should choose tomatoes, preferably very dense, with thick skin. Rinse.
3. Peel the garlic and horseradish, cut into pieces.
4. Place half of the spices on the bottom of the prepared containers, then place the tomatoes, again the spices and again the tomatoes (to the top).
5. The water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
6. Pour brine over the prepared tomatoes and cover with nylon lids. Leave the jars in the kitchen for a day to allow the fermentation process to begin.
7. Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait this time and you can taste it; these salted tomatoes are good with boiled potatoes and mashed potatoes, with meat and fish.

Recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other gifts from the garden. Most often you can find recipes that contain red tomatoes and green cucumbers in one jar. When marinating tomatoes, acid is released, which is what gives extraordinary taste pickled vegetables.

Ingredients:

• Tomatoes – 1 kg.
• Cucumbers – 1 kg.
• Salt – 2.5 tbsp. l.
• Sugar – 2 tbsp. l.
• Garlic – 4 cloves.
• Dill - greens, umbrellas or seeds.
• Vinegar (9%) – 2 tbsp. l.

Algorithm of actions:

1. Rinse the cucumbers first and trim off the stems. Fill cold water. Leave for 2 to 4 hours.
2. Simply rinse the tomatoes and dill. Banks must be sterilized.
3. In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or with whole cloves) at the bottom.
4. First, fill the container up to half with cucumbers (experienced housewives place the fruits vertically to save space).
5. Prick the tomatoes with a toothpick or fork, this will speed up the pickling process. Place on top of the cucumbers.
6. Pour boiling water over vegetables for 20 minutes.
7. Pour sugar and salt into the pan, and drain the water from the jars with future seams here. Boil.
8. Pour and seal with hot lids (pre-sterilized). Turn over and wrap in warm clothes for additional sterilization overnight.
9. Remove jars of cucumbers/tomatoes that have cooled by morning.

The marinating process will finally be completed in 2 weeks, then you can begin the first tasting. But it’s better to wait until the snow-white winter to treat yourself and your loved ones to a delicious assortment of vegetables.

Delicious tomatoes in jars for the winter with vinegar

Grandmothers in the old days good times tomatoes were salted; most modern housewives prefer pickling with vinegar. Firstly, the process goes faster, and secondly, vinegar gives the tomatoes a pleasant pungent taste.

Ingredients:

• The tomatoes are ripe, dense, small in size - 2 kg.
• Hot pepper – 1 pc.
• Bell pepper – 1 pc.
• Garlic – 2-4 cloves.
• Cloves, sweet peas.

Per liter of marinade:

• Sugar – 4 tbsp. l.
• Salt – 2 tbsp. l.
• Classic table vinegar 9% – 2 tbsp. l.

Algorithm of actions:

1. The marinating process, according to tradition, begins with sterilizing containers and preparing ingredients. It is better to take liter jars: wash, sterilize over steam or put in the oven.
2. Rinse tomatoes and peppers (hot and bell peppers). Bell pepper remove seeds and stalks.
3. In each jar put several peas of allspice, 2 cloves, and garlic.
4. Cut the hot pepper into pieces and place in the bottom of the jars. Also cut the sweet pepper and put it on the bottom.
5. Now it’s the turn of the tomatoes – just fill the containers to the top with them.
6. For the first time, pour boiling water over the tomatoes. Leave for half an hour.
7. Pour the marinade into a separate pan. Add salt and sugar as required. Boil the marinade.
8. Pour back into the jars with tomatoes. Carefully pour 2 tbsp just under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. The sterilization process will be completely completed overnight. The cooled cans can be hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When pickling tomatoes, they often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade; one of them suggests abandoning all known seasonings and spices, leaving only bell pepper By the way, it's also sweet.

Ingredients (calculation – for 3 liter containers):

• Tomatoes - approximately 3 kg.
• Bell pepper – 3 pcs.
• Sugar – 5 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar - 2 tbsp. l. for each jar.

Algorithm of actions:

1. The procedure for marinating is already known - prepare the tomatoes and peppers, that is, rinse them thoroughly. Remove the seeds and tail from the bell pepper.
2. Sterilize containers. Place peppers cut into pieces at the bottom and tomatoes up to the neck.
3. Pour boiling water over it. You can relax for 20 minutes or do other things.
4. Drain the water from the jars, which already smells pleasantly of bell pepper. Add salt. Add sugar. Boil.
5. Either pour the vinegar into the boiling marinade, or directly into the jars.
6. Seal the tomatoes with sterilized lids.

To turn it over or not depends on your desire, but you definitely need to wrap it up. In the morning, hide it in the cellar, all you have to do is be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the arrival of cold weather, I really want something very beautiful and useful. The best remedy for the blues is a jar of salad made from tomatoes, peppers and cucumbers. The recipe is also good because you can use substandard vegetables.

Ingredients:

• Tomatoes – 1 kg.
• Cucumbers – 1.5 kg.
• Sweet pepper – 0.8 kg.
• Onions – 0.5 kg.
• Vegetable oil – 120 ml.
• Sugar – 3 tbsp. l.
• Salt – 3 tbsp. l.
• Acetic acid - 1 tsp. for each half-liter container.
• Seasoning mixture.
• Greenery.

Algorithm of actions:

1. When preparing vegetables, the housewife (or her reliable assistants) will have to sweat, since the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
2. Then cut all the vegetables into circles. Wash and chop the greens.
3. Place the aromatic vegetable mixture in an enamel container of sufficient size. Immediately add salt, sugar, and any spices. Pour in vegetable oil.
4. Bring the salad to a boil over low heat. Then cook on reduced heat with constant stirring for half an hour.
5. During this time, prepare the jars (8 pieces, half a liter each) and the lids - sterilize.
6. While hot, place the salad into jars. Add acetic acid (70%) on top.
7. Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

Now you can seal a tasty, healthy and very beautiful salad, where tomatoes play an important role.

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, except for one thing - too much preparatory work. It’s much easier to prepare just pickled tomatoes with garlic - healthy, tasty and looks wonderful. The recipe is called “Tomatoes under the snow” because the garlic needs to be grated on a fine grater and sprinkled on top of the vegetables.

Ingredients (for a 1 liter jar):

• Tomatoes – 1 kg.
• Grated garlic – 1 tbsp. l.
• Classic vinegar 9% – 2 tbsp. l.
• Sugar – 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
• Salt – 2 tbsp. l.

Algorithm of actions:

1. Tomatoes are prepared using classic technology: select vegetables for pickling that are the same size, ripe, but with thick skin, without damage or dents.
2. Rinse the tomatoes. Peel the garlic and place under running water. Grate on a fine grater.
3. Sterilize the jars while they are still hot, arrange the tomatoes, sprinkle with garlic.
4. Pour boiling water over it for the first time. Pour into a saucepan and prepare a sweet and salty marinade.
5. Refill and pour vinegar on top.
6. Seal with lids that have also undergone the sterilization process.

Fast, easy and very beautiful!

How to cook tomatoes in jars for the winter with onions

The good thing about tomatoes is that they make friends with different vegetables and love the company of garlic or onions. But, if garlic is finely chopped into such a roll and has only one function - a natural flavoring, then the onion acts as a full participant in the culinary process.

Ingredients:

• Tomatoes – 5 kg.
• Onions (very small) – 1 kg.
• Filtered water – 3 l.
• Vinegar 9% – 160 ml.
• Sugar – 4 tbsp. l.
• Salt – 3 tbsp. l.
• Dill in umbrellas.
• Hot pepper – 1 pod.
• Currant and horseradish leaves (optional).

Algorithm of actions:

1. First prepare the tomatoes and onions, simply wash the first ones and prick them near the stalk. Peel the onions, then rinse.
2. Wash dill, leaves (if used) and hot pepper as well. Naturally, sterilize the containers.
3. Throw down the seasonings, currant and horseradish leaves, pieces of hot pepper. Place tomatoes alternating with onions (there should be several times more tomatoes than onions).
4. Pour boiling water over it. Wait 7 to 15 minutes (optional).
5. Pour the aromatic water into a saucepan, add salt and sugar to the water. After boiling, pour in vinegar.
6. Proceed with pouring marinade and sealing.

Tomatoes prepared in this way acquire a sour-spicy taste, onion, on the contrary, it becomes less bitter.

Tomatoes in jars for the winter with cabbage - an original canning recipe

Another good “partner” in tomato rolls is regular white cabbage. It can be present in any form - chopped in large pieces or chopped finely enough.

Ingredients:

• Tomatoes – 2 kg.
• White cabbage – 1 kg.
• Sweet pepper – 1 pc.
• Carrots – 2 pcs. (medium in size).
• Bay leaf, dill, allspice.
• Garlic – 4 cloves.

Marinade:

• Water – 1 l.
• Sugar – 3 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar – 1-2 tbsp. l. (at 9%).

Algorithm of actions:

1. Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or shred the cabbage (optional), use a grater to chop the carrots. Pepper - pieces. Cut the garlic into thin slices.
2. According to tradition, containers are sterilized before adding vegetables. Again, according to tradition, place natural flavors at the bottom of the jars - dill, pepper, laurel. Add garlic.
3. Start arranging vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
4. Immediately prepare the marinade with salt, sugar and vinegar. Fill jars filled with vegetables. Cover with tin lids.
5. Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Pickling is one of the oldest recipes for preparing vegetables for the winter. IN old times When there was no vinegar and tightly closed jars, it was difficult to preserve vegetables until spring. But even today, along with fashionable pickling, experienced housewives still practice pickling, but no longer in barrels, but in the usual three-liter glass jars.

Ingredients:

• Tomatoes – 3 kg.
• Dill, horseradish, currants, cherries, parsley (optional and available ingredients).
• Garlic.
• Salt (the most common, not iodized) – 50 g. per 3 liter jar.

Algorithm of actions:

1. Conduct a selection of tomatoes; the ideal “cream” varieties are small, with thick skin, and very sweet. Rinse vegetables and herbs. Peel the garlic and rinse it as well.
2. Sterilize containers. Place some of the herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. On top are again herbs and spices.
3. Prepare the brine by dissolving 50 g in boiled water (0.5 l.). salt. Pour into a jar. If there is not enough brine, add plain water.
4. Leave in the room for 3 days to begin the fermentation process. Then move it to the refrigerator or just a cold place. The process will continue for another 2 weeks.

After time has passed, you can start tasting the original Russian snack.

Tomatoes in jars for the winter with mustard

Nowadays, mustard has practically lost its importance, although in previous years it was actively used by housewives. Meanwhile, this good remedy for seaming, which prevents mold from forming in jars. Therefore, home canned food can be stored at room temperature.

Ingredients:

• Tomatoes – 2 kg.
• Mustard powder – 1 tsp.
• Garlic – 4 cloves.
• Hot pepper pod – 1 pc.
• Allspice peas – 4 pcs.
• Laurel – 3 pcs.

Brine:

• Water – 1 l.
• Regular table salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.

Algorithm of actions:

1. Rinse the containers thoroughly. Wash the tomatoes under running water.
2. Place seasonings, pepper (can be cut into pieces), and garlic at the bottom of the jar. Next, place small, dense tomatoes (up to the neck).
3. Pour boiling water over it.
4. After a while, drain the water and prepare the brine.
5. Pour hot brine over the tomatoes again. Place mustard on top and pour in vinegar.
6. Seal with a tin lid.

The mustard will make the brine a bit cloudy, but the appetizer will have an excellent taste.

How to prepare tomatoes for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones too, are so afraid of).

Canning tomatoes at home is widely used by experienced housewives. This procedure helps to save everything beneficial features a product that is rich in organic acids, vitamin C and minerals. Thanks to proper salting, tomatoes retain their consistency and are an excellent addition to main courses. winter time of the year. Let's look at the most delicious recipes in order and highlight important aspects conservation process.

1. When closing tomatoes for the winter, do not mix fruits of different shapes and sizes. The same applies to varieties; they should not differ much from each other.
2. Before you start canning, sort the tomatoes according to their degree of ripeness. Give preference to specimens collected on a dry and sunny day.
3. For pickling, select only small and medium-sized tomatoes. Use large fruits for cooking tomato juice or preservation in slices.
4. Pierce the area where the leg was located using a thick sewing needle or toothpicks. This move will prevent the tomatoes from cracking during the pickling process.
5. Weed out sick and damaged specimens; they are not suitable for conservation. It is allowed to use unripe (green) fruits; they retain their structure better.
6. Shortly before rolling, sterilize the containers in which the tomatoes will be placed. These can be liter or three liter glass jars, sealed with tin/plastic lids (they also need to be boiled).
7. Before closing vegetables for the winter, wash the fruits with running or purified water and a kitchen sponge. This move will prevent the ingress of chemicals and bacteria, which lead to rapid deterioration of the final product.
8. Acetylsalicylic acid, a solution based on citric acid, table vinegar(6%) or essence (70%), food gelatin.

Classic recipe for canned tomatoes

To twist this way, give preference to plum-shaped tomatoes. Soft fruits absorb too much salt, causing them to quickly wrinkle and acquire a rough aftertaste.

• tomatoes - 6 kg.
• garlic - 1 head
• purified water - 6 l.
• Bay leaf- 8 pcs.
• pepper (peas) - 10 pcs.
• crushed salt (preferably sea salt) - 225 gr.

1. Wash the jars with boiling water, pour 1 tablespoon of soda into each container, and sterilize thoroughly. Place in a wide saucepan and boil for a quarter of an hour. At the end of the procedure, wipe dry and do the same with the lids.
2. Sort through the tomatoes, set aside the thick-skinned ones, and wash them. Chop and peel the garlic, cut the cloves into 2 parts, place one section (half a head) at the bottom of the jar.
3. Add 5 peppercorns and 4 bay leaves to the garlic. Place the tomatoes so that they reach the middle of the container.
4. Now place the remaining garlic, bay leaf, and allspice on the tomatoes again. Fill the jar to the top with tomato fruits, retreat 2-3 cm from the neck.
5. Dilute 225-250 g in 6 liters of filtered water. fine salt, stir, wait until the crystals dissolve. As soon as the granules melt, pour the brine into the container with the tomatoes.
6. Close the jars with plastic lids, place them in a room at room temperature, and wait 20-25 hours. After the time has passed, preserve the product with tin lids and send it to the basement or cellar for 2 months.

• tomatoes - 3 kg.
• drinking water - 5.5-6 l.
• granulated sugar (cane) - 245-250 gr.
• garlic - 1 head
• fresh dill - 1 bunch
• fine table salt - 120 gr.
• allspice (peas) - to taste

1. Wash the tomatoes under the tap using a foam sponge, dry them, sort them by shape and variety (they should be the same). Sterilize the jars with soda and boiling water, wipe, and leave to dry at room temperature.
2. Peel the garlic, cut each clove lengthwise, place ½ head at the bottom of the container. Add peppercorns and chopped dill (half a bunch) to this.
3. Depending on the size of the tomatoes, they must be cut or placed whole in a jar. Place the other half of the dill and some of the garlic on top of the tomatoes.
4. Pour filtered water into a saucepan, bring to a boil, add granulated sugar and ground salt, stir. When the granules are completely dissolved, pour the brine into a jar of tomatoes, seal, and leave at a temperature of 20-23 degrees for 24 hours.
5. After the specified period, send the tomatoes to a cellar or pantry with a reduced temperature. After about 5 days, you can enjoy the great taste and serve the dish as a snack.

Canned tomatoes with horseradish

• small tomatoes - 2.7-3 kg.
• coarse table salt - 75 gr.
• granulated beet sugar - 25 gr.
• allspice (peas) - 8 pcs.
• bay leaf - 7 pcs.
• fresh or dried dill - 20 gr.
• garlic - 0.5 heads
• horseradish (root) - 10 gr.
• currant leaves - 3 pcs.

1. Wash the jars with running water, then place in a wide saucepan and pour boiling water over them. Keep on the stove for about 5 minutes, then proceed to sterilize the lids. After completing all steps, dry the containers with a towel.
2. Poke 3-4 holes in the ponytails with a toothpick or 1 hole with a knife. Mix peppercorns, bay leaves, dill, currant leaves, horseradish and pre-peeled garlic into one mixture (cut the cloves into 2 parts).
3. Next, start preparing the brine: mix granulated sugar with salt, pour over boiling water, wait until the crystals dissolve. After this, pour the solution into a jar and seal with plastic lids.
4. Send the containers to a room with a temperature of 18-20 degrees, wait about 10 days. During this period, fermentation will begin, then you need to move the tomatoes to the cellar for 1 month. Only after this time have passed can they be eaten.

• sweet red tomatoes - 2.3 kg.
• onions - 2 pcs.
• table vinegar (6-9%) - 80 ml.
• granulated sugar - 120 gr.
• filtered water - 2.4 l.
• salt - 15 gr.
• seasonings (optional) - to taste

1. Boil cans of soda, wash and dry them. Place seasonings, if using, in the bottom of the container. Cloves, bay leaves, and peppercorns are suitable.
2. Cut the onions into half rings or small squares, divide the amount into 4 sections.
3. Place ¼ of the total number tomatoes, place onions on top, then tomatoes again. Repeat until all layers have been laid out.
4. In a separate jar, dissolve granulated sugar and salt, pour boiling water over the products. Next, pour in the vinegar solution and add the resulting marinade to the jar of tomatoes.
5. Screw on the containers with sterilized lids, turn them upside down and place them on the floor until they cool completely. After this, send it to the cellar for 1-2 months.

Canned tomatoes without sterilization (cold cycle)

• plum tomatoes - 2.5 kg.
• crushed food salt - 75 gr.
• garlic - 7 cloves
• table vinegar solution (9%) - 120 ml.
• filtered water - 2.3 l.
• granulated sugar - 110 gr.
• dried dill - 15 gr.
• celery - 10 gr.
• bay leaf - 5 pcs.
• allspice black pepper - 15 peas
• acetylsalicylic acid - 1 tablet
• seasonings (optional)

1. Prepare the jars: wash them, add soda, pour boiling water over them, leave for 5 minutes. Next, remove the residue with water, boil in a large saucepan and dry.
2. Place dried dill, ground celery, peppercorns, garlic cut into 2 parts, bay leaf and other seasonings of your choice at the bottom. Start filling the jar with tomatoes, placing the fruits tightly on top of each other.
3. Start preparing the brine: mix salt with granulated sugar and vinegar, pour the mixture with purified cool water, wait 5 minutes. When the granules are completely dissolved, pour the resulting solution into the container with the tomatoes.
4. Mash acetylsalicylic acid between two spoons to form a powder. Pour it into the jar, do not stir. This move will prevent the formation of mold.
5. Seal the tomatoes with plastic (nylon) lids and place in a cool place for 2 weeks. After the time has passed, the product can be eaten.

Canned Cherry Tomatoes with Garlic

• Cherry tomatoes - 2.4 kg.
• bell pepper - 3 pcs.
• fresh parsley - 0.5 bunch
• fresh dill - 0.5 bunch
• garlic - 1 head
• pepper (peas) - 10 pcs.
• bay leaf - 8 pcs.
• table vinegar - 80 ml.
• granulated beet sugar - 110 gr.
• salt - 120 gr.

1. Sterilize jars and lids in advance. Place half a head of garlic on the bottom, after peeling it and chopping the cloves into 2 parts. Add chopped dill and parsley, peppercorns to this.
2. Take a toothpick and use it to make several holes in the stem of the tomatoes. Start placing the tomatoes in the jar, starting with large ones, gradually working your way up to small ones.
3. Cut the bell pepper into strips, alternate them with tomatoes, laying out the fruits in rows. Finally add the remaining garlic.
4. Make a brine from sugar, salt and vinegar, pouring the listed ingredients with filtered water. Pour the product into a saucepan with enamel walls and boil until the granules dissolve.
5. Pour the solution into a jar of cherry tomatoes and seal with tin lids. Turn the containers upside down, place a towel, and leave for 3-4 hours until completely cooled. After this, take the jars to a dark room. After 4 weeks, the tomatoes can be served.

Canned green tomatoes

• unripe tomatoes (green) - 1.3 kg.
• table salt (coarse) - 55 gr.
• drinking water - 1.3 l.
• cherry or currant leaves - 1 sprig
• dill - 1 umbrella
• garlic - 5 cloves
• mustard powder - 15 gr.
• horseradish - to taste

1. Start by preparing the brine: mix sugar and salt, add hot purified water, wait until the crystals dissolve. Next, add mustard powder and stir.
2. At this time, start sterilizing the jars: pour boiling water over them, wipe and dry. Place seasonings (horseradish, cherry leaves, dill umbrella) on the bottom.
3. Place the tomatoes in rows, alternating the fruits with cloves of garlic (previously cut into small pieces). Seal the containers with tin lids and take the jars to the cellar.

It is not difficult to pickle tomatoes for the winter if you have sufficient knowledge regarding preservation technology. IN mandatory sterilize the jars, add seasonings at your discretion, choose fruits of the same size and variety.

Video: how to pickle tomatoes for the winter

How nice it is on a winter day to open canned food prepared in summer or autumn and serve it on the table with stew or fried potatoes! One of the most popular and favorite vegetables for pickling is the tomato, which is also cooked in regular three liter jar. How to pickle tomatoes in jars? It is important to follow the brine recipe exactly. So, we will share with you several ways to pickle tomatoes.

Pickling recipe without vinegar

This method of pickling is good because you do not need to use vinegar, that is, those who have stomach problems can also eat vegetables. We will need small-sized tomatoes for more compact placement in the jar. You also need to correctly calculate the amount of starting material.

So, for a three-liter container you need approximately one kilogram of small, fresh red-sided vegetables. Let's start covering the question of how to pickle tomatoes in jars. We will need the following ingredients for one kilogram of tomatoes: garlic - 5-6 cloves, water - 2.5 liters, black currants and horseradish - several leaves each, dill - 3-4 sprigs, salt - three tablespoons, seasonings - horseradish root and black peppercorns. For convenience, we will prepare everything you need in advance. We thoroughly wash all the greens under running water and lay them out on a towel to dry. Then we place about half of it in pre-sterilized jars on the bottom. The rest will be needed later.

How to pickle tomatoes: recipe

We lay well-washed tomatoes on top of the laid greens in dense layers, and cover the top with another layer of dill sprigs, horseradish and currant leaves. Without wasting time, add garlic, a few cloves that do not need to be cut. Let's start preparing ourselves complex element- brine. It is very simple, but, nevertheless, you need to be careful and strictly follow the recipe.

Stir in a little warm water salt, three tablespoons. Keep in mind that hot water will completely ruin your workpiece, which is almost ready. Pour the brine so that the liquid reaches the edge of the neck of the jar and close with lids, for starters - plastic ones. We leave it to sit at room temperature for two or three days, and then the tomatoes need to be rolled up for the whole winter with tin lids. Store jars of salted tomatoes only in a cool place.

Hot pickling of tomatoes

There are three main methods: hot salting, cold and dry. Now we will share some information about each of them. One recipe hot salting We’ve already posted it here, now we’ll tell you about something else. All of them differ in different spices and brine composition. This promotes changes in aromas and taste. Let's get started. We wash and sterilize three-liter jars well. Place a pinch of ground cinnamon on the bottom of each, garlic - two peeled cloves, whole, and dill - 30 grams.

Wash the tomatoes and fill the jar to the top with them. Prepare the brine by bringing one and a half liters of water to a boil, adding salt and granulated sugar, one and a half and two tablespoons, respectively. Cook until the ingredients dissolve, then pour boiling brine over our tomatoes. Some housewives do this twice: drain the brine, bring it to a boil again and put it in a jar. Cover the jars with lids and sterilize them in boiling water for five minutes. Pour vinegar essence into each jar, one teaspoon at a time, and seal with sterile metal lids. We put them upside down and wrap them in a blanket. After cooling, place it in a cool place for storage. How to pickle tomatoes in jars? Hot way mastered by us.

Mastering cold pickling of tomatoes

This can be done in both tubs and jars. In order to use jars, you need to fill a clean three-liter jar with tomatoes, washed and pierced near the stem. During this process, they are topped with currant, horseradish, cherry leaves, peeled garlic and dill. Pour coarse salt on top, three tablespoons, and granulated sugar, one tablespoon, pour cold water and add 9% vinegar.

We close the jar with a plastic lid and place it in the cellar or refrigerator. We learned how to cold salt tomatoes in a jar. Now the recipe for the tub. Place half of the prepared seasonings on its bottom, then the washed tomatoes and the remaining spices. Fill with cold brine (700 grams of salt per ten liters of water). On top there is a wooden circle and oppression. In a couple of days from room temperature move to a cold place, if necessary, add brine prepared from the ratio: per liter of water - 9 grams of citric acid and 20 grams of salt. Most likely, you have no questions left about how to pickle tomatoes for the winter

Dry method of pickling tomatoes

Wash the tomatoes and place them in any suitable container. At the same time, sprinkle each layer with coarse salt. Prepare a little more than one kilogram of salt for 10 kg of tomatoes. Cover the tub with a circle and put pressure on it. Place the container in a cool place and you can store it all winter. There are others, less known methods how to pickle tomatoes in jars.

For example, another option is dry pickling, in which the tomatoes need to be eaten immediately, since they are not intended for storage. Cut off the bottoms of the washed tomatoes, pour one teaspoon of salt into each of them and put one piece of garlic. Carefully place it in a jar or other suitable container, leave it to brew for a couple of days and then put it in the refrigerator.