What you will need (for a 1 liter jar):

• tomatoes - 1 kg;
• sugar - 0.1 kg;
• salt - 0.4 kg;
• lemon - 0.006 kg;
• water.

What to do:

1. Prepare liter containers. Rinse them thoroughly with the solution baking soda. Rinse thoroughly. Sterilize for 10 minutes.
2. Prepare the conservation key immediately. Use time-tested keys. Using this key, you will be confident in comfortable and high-quality seaming.
3. Prepare the tomatoes. Choose tomatoes of such varieties that the fruits are small size, without “barrels” or other damage.
4. Process the tomatoes. Wash well under cold water. Wipe dry or dry on a kitchen towel.
5. Place the prepared, processed tomatoes in sterilized glass containers.
6. Boil water in a previously prepared enamel pan. Pour this water into containers with tomatoes. Cover containers with sterilized lids. Set aside for a quarter of an hour.
7. Then drain the water from the cans of tomatoes through a special plastic lid with holes into an enamel pan.
8. Place the pan over high heat and bring to a boil.
9. While the water is boiling, pour the amount of granulated sugar, salt and citric acid.
10. When the water in the pan boils, pour it into containers with tomatoes. Cover the containers with sterilized lids and seal with a preservation key.
11. Lay a warm blanket or blanket on a flat surface. Place the rolled containers upside down on it. Wrap up. Do not touch until completely cooled. Store like any other product.

The recipe is simple. Does not require any additional additives. But you can add it to jars for flavor. onion, horseradish root and Bell pepper.

Sweet tomatoes: canned with bell pepper

All recipes for preserving pickled tomatoes involve the use of acid. In this recipe, the usual vinegar is replaced with lemon juice. The easy recipe and fast, not requiring sterilization.

How to can can beans for the winter

What do you need:

• fresh tomatoes - 1 kg;
• salt - 0.03 kg;
• peppercorns - 0.005 kg;
• garlic - 0.02 kg;
• bay leaf - 0.002 kg;
• granulated sugar - 0.05 kg;
• lemon - 0.05 kg;
• ground pepper - 0.17 kg;
• greens - 0.025 kg;
• currant leaves - 0.005 kg;
• cherry leaves - 0.005 kg;
• water - 1 l.

Choose ripe but firm (not mushy) tomatoes. Preferably medium size.

What to do:

1. Process the prepared tomatoes. Remove damaged fruits and do not use. Wash the selected fruits under cold water. Dry on a towel.
2. Process the garlic. Remove the husks. Pick out the cloves and clean them. No need to cut.
3. Place sprigs of dill, cherry and currant leaves on the bottom of the glass container. Then add pepper, bay leaf, and garlic cloves.
4. After this, move the tomatoes into the container, tightly - as much as will fit. It is better to prick the tomatoes with a fork. After this, they will not crack from boiling water.
5. Boil water in a kettle. Pour boiling water into prepared glass containers. remove the jars to warm up for a quarter of an hour.
6. Take a pre-prepared enamel container and pour sugar and salt into it. Add water from the containers with tomatoes into the pan. Boil.
7. Add lemon juice to each jar of tomatoes. Pour the boiling marinade into it. Close immediately. Turn upside down. Wrap in warm material.
8. After the container with tomatoes has cooled completely, turn it over. Place in a dark, cool room.

After keeping the preparation for more than two months, you will get tastier and very beautiful tomatoes.

Sweet canned tomatoes with horseradish: a recipe for spicy lovers

What you will need (per liter jar):

• sugar - 0.06 kg;
• garlic - 0.01 kg;
• lemon juice - 0.1 l;
• coarse salt - 0.02 kg;
• tomatoes - 1 kg;
• horseradish (rhizome) - 0.02 kg;
• water.

The crispiest winter cucumbers

What to do:

1. Select strong small tomatoes. Wash under cold water. Dry on a kitchen towel.
2. Fill prepared sterilized glass containers with tomatoes, leaving some space. Cover with lids. Set aside for a quarter of an hour.
3. Process the garlic. Remove the husks. Pick out the cloves. Clean up. Grind the garlic on a fine grater or punch it with a garlic press.
4. Then pour the water into the prepared pan. Boil water. Add salt (take coarse) and sugar. Boil. When the water boils, pour it into prepared sterilized containers with tomatoes.
5. Add grated garlic and lemon juice. Order sterilized lids immediately.
6. Turn the jars upside down. Wrap in warm cloth. Set aside until completely cooled. Move to a dark, cool place.

Canned tomatoes in liter jars with honey and onions

What do you need:

• tomatoes - 1 kg;
• ground pepper - 0.17 kg;
• watermelon (slice);
• garlic - 0.01 kg;
• coarse salt - 0.025 kg;
• fructose - 0.025 kg;
• lemon - 0.008 kg;
• honey - 0.1 kg;
• onion - 0.1 kg;
• water.

What to do:

1. Prepare glass containers in advance. Rinse thoroughly. Sterilize.
2. Process the onion. Remove the husks. Trim the ends. Cut into rings.
3. Cut the watermelon pulp from the rind, cut into medium pieces, removing the seeds.
4. Select tomatoes that are strong, not wrinkled, without damage. Rinse. Dry. Cut into halves.
5. Wash the pepper. Eliminate the stalk. Cut in half. Clean out everything unnecessary. Cut into large strips.
6. Process the garlic. Clean up. Pick out the cloves.
7. Place in prepared sterilized glass containers: garlic cloves, cut tomatoes, pieces of watermelon, seasonings. Then - onion rings.
8. Boil water. Pour it into a container with prepared products. Set aside for 6 minutes.
9. Pour the resulting marinade. Boil. Add honey to the marinade. Remove from heat. Pour into jars. Roll up. Turn upside down. Wrap in warm cloth. Keep it like this until completely cooled.

If you want a sweet and sour taste, add lemon juice to the marinade.

Cherry tomatoes are the “sweetest tomato seeds”

What you need:

• cherry tomatoes - 0.6 kg;
• ground pepper - 0.150 kg;
• dill - 0.05 kg;
• garlic - 0.015 kg;
• allspice peas - 0.005 kg;
• honey - 0.1 kg;
• laurel leaf.

Juicy tomatoes in a sweetish filling are transformed into better side and become incomparable taste qualities!

Salt and granulated sugar each fulfill their very important purpose in vegetable wraps: salted grains act as a preservative that preserves the original product, and sugar dissolved in the marinade miraculously affects the taste of tomatoes, “opens” them, making them desirable for all layers of consumers (even for children). Among the assortment of cold appetizers, pickled tomatoes are the leader, as they complement a wide range of dishes, from simple side dishes of cereals to complex meat delicacies. Spicy nightshades highlight main dishes. Although sometimes eaters, without waiting for something hot, uncork the jar and treat themselves to the marinade with a piece of rye bread, which is incredibly delicious!

Basic principles of sealing sweet tomatoes: - Tomatoes by their nature contain acids, which allows them to be sealed with minimal or no preservatives (salt, octa, aspirin tablets, etc.). But in this case, the preservation needs sterilization to avoid the onset of fermentation. - This home preservation, close to the products healthy eating, stored exclusively in a cold room or placed on a shelf in the refrigerator. - Small or medium-sized vegetables are most suitable for “Pickled sweet tomatoes for the winter” recipes. Or, for clogging, large fruits are cut into slices.- Special attention paid to the selection of herbs and all kinds of spices that can “eclipse” the subtle aroma of stored vegetables with an overly bright taste. They are often added to canned tomato salads or assorted vegetables.

Recipe 1 (classic)

To “pickle” sweet nightshades, the following necessary products are selected: - whole tomato fruits, - blackcurrant and horseradish leaves, - dried dill umbrellas, - black peppercorns, - citric acid (a pinch for each liter container).
A 1 liter brine includes 7 tbsp. granulated sugar and a spoonful of table salt. It is not necessary to sterilize the jars; the main thing is to rinse them thoroughly and rinse them several times under running water. In this case, heat treatment is unnecessary, since the vegetables are placed in the container without being boiled or even blanched. Prepared leaves, dried herbs are first placed in the container and a handful of pepper and a few cloves of peeled garlic are poured in (4 pieces per liter). The tomatoes are packed tightly and covered with the same leaves and garlic.
Fill the filled jars with boiling water, pouring the liquid carefully in a thin stream to avoid breaking the glass. The containers are filled to the brim, covered with lids and set aside for a little longer than 6-7 minutes. These minutes are enough to prepare the brine. On average, a three-liter cylinder of the workpiece takes about 1.5 liters of filling, but it is advisable to do it with a reserve. To make the brine, combine all the required ingredients and boil.

At the moment the brine boils, water is decanted from the jars and poured out, and boiling fill is filled in its place. Lemon is thrown in to guarantee quality, so to speak, as a safety net, and pickled sweet tomatoes are quickly packed in jars for the winter. Checking the sealing tightness is done by turning the cans upside down. After making sure that there are no “leaks” and waiting for it to cool, the preservation is taken to the cellar to wait for the cold weather.

Recipe 2 – with lemon

Various additives serve the purpose of highlighting vegetables and focusing on a specific ingredient. For example, it is extremely popular tomato sauce with basil or nightshade with garlic. It is also possible to seal the tomatoes in a lemon marinade – an easy-to-follow recipe without the use of heat treatment of filled cylinders. Some may be intimidated by the large list of components used, but there is not the slightest difficulty in this. Capping is performed from:
- 1 kilogram of small tomatoes (even cherry ones),
- half a lemon fruit or 1 tbsp. vinegar 9%,
- 4 cloves of garlic,
- laurel leaf,
- 2-3 branches of dill,
- sweet pepper optional
- water,
- 5 currant leaves,
- 8 grains of black pepper,
- 4 tbsp. with a pile of sugar,
- full tbsp. salt.


The bottom of a clean container is lined with greens and leaves; If fresh herbs are not available, dried herbs are added. Next, a layer of spices and garlic is made. And the jars are tightly filled with tomatoes. In a separate container, water for the marinade is boiled and poured into the vegetables, followed by settling for up to 15 minutes. Salt and sugar are mixed in the pan. The liquid from the jars is poured into them, and the marinade is cooked briefly until the grains of spices dissolve. Lemon juice or table ocet is poured into the contents of the jars, and then the marinade is poured. Rolled marinated sweet tomatoes with garlic for the winter are “hidden” under a blanket, where they cool and are checked for leaks. The snack will be suitable for consumption, similar to pickled tomatoes, after 3-4 weeks.

Recipe 3 - honey

Natural honey and clove stars will impart a pleasant sweetness and tartness to the tomatoes. Spices are added to future honeyed vegetables for flavor. The recipe allows you to finish a truly magical appetizer, in which the taste of honey is successfully combined with the light sourness of the main ingredients. For sweet pickled tomatoes for the winter in liter jars, take:
- 5 kilos of red nightshades, ripe, dense,
- 500 g honey,
- 1.5-2 heads of garlic,
- leaves of horseradish, black currant,
- dill stems and umbels,
- a handful of clove stars (one per jar),
- black grain pepper,
- about 7 liters of water,
- an incomplete glass of table food,
- 150 g table salt.
Garlic cloves are peeled and split into longitudinal circles. The cuttings are placed in jars, distributing spicy leaves and herbs along with them (some of the seasonings are left for later). The aromatic base is pressed down with tomatoes and covered with the remaining green ingredients. The marinade filling is boiled in a separate pan. Honey, ocet, salt, grain pepper, clove buds are boiled in water for 3 minutes. There is no need to infuse the solution! And pour it boiling directly into the tomatoes without filtering. The filled jars sit for a quarter of an hour and cool. Next, the procedure of decanting the liquid, boiling it and pouring it back into the glass container is repeated twice. After the third round, the workpiece is sealed and covered with a blanket. Similarly, you can cover pickled peppers with garlic in a honey marinade. Also no less tasty and original treat.

Recipe 4 – assorted

Combining vegetables in home canning has been used for quite some time. The spicy flavor of the vegetables in the “Tsar’s Appetizer” recipe is complemented by an unobtrusive spicy hint of chili pepper. According to the recipe, the tomatoes come out rich in taste, bright, and incomparable. When calculating products for one three-liter cylinder, the following proportions are adhered to:
- small or medium tomatoes,
- 1 bell pepper,
- a pod of hot pepper,
- 1 tbsp. table salt,
- 1.5 cups granulated sugar,
- 1 dill umbrella,
- 3 carnation stars,
- 1 Bay leaf,
- a few grains of allspice,
- 1 tbsp. otic acid.
Nightshades in “Very sweet pickled tomatoes for the winter” (although for some the degree of sweetness may seem moderate) are pricked at the base with a toothpick to protect them from bursting when poured with boiling water. Then spices are laid out in the jars: cloves, black peppercorns, dill umbrellas. Hot peppers are cut into rings; For one three-liter jar, 2-3 rings are enough. Sweet peppers are cut into strips; their number per container is not limited.


Place pepper strips and tomatoes in containers on top of the spices, packing them tightly and laying them between them. The filling is poured with boiling water and left for about 10 minutes. Afterwards, the water is poured into a large saucepan. Add chopped garlic to the tomatoes, add salt and sugar, and add ocet. The drained water is boiled and poured back into the jars, which are immediately sealed. Similar vegetables are served “with pepper” to any meat dishes: chicken wings in beer, chop or escalope.

Recipe 5 – with onions

The already good pickled sweet winter tomatoes are complemented with onions: tart, juicy, with a specific taste. In this case, the aroma intertwines two shades: honey and onion. Apart from these components, there is nothing unnecessary in the marinade. Sweetish tomatoes are prepared from:
- 2 kg of “cream”,
- 100 g natural honey,
- 200 g onions,
- 50 ml apple cider vinegar or regular table vinegar,
- 50 g of coarse table salt.
The jars are filled with a mixture of cream tomatoes and onion rings. The marinade is cooked by boiling 1 liter of water and dissolving in it the required amount of table salt and octane. At the moment the liquid boils, honey is also added. In general, the solution should bubble quietly for 3-4 minutes. It is used to fill containers with vegetable contents and quickly seal them hermetically.

Recipe 6 – with watermelon

To further decorate and “sweeten” the preparation, watermelon pulp, as well as green celery sprigs and sweet peppers, are placed in jars along with tomatoes. The flavors of these ingredients are amazingly intertwined, resulting in an amazing, piquant result. They close them without a sharp edge, as is the case with squash caviar, but with more gentle citric acid. For this you will need:
- up to a dozen small tomatoes,
- 1 bell pepper,
- 2 watermelon skittles,
- 2-3 garlic cloves,
- a small bunch of celery,
- water,
- 2 tbsp. with a pile of granulated sugar,
- 20-25 g salt,
- 1 tsp. (incomplete) acid
- lemons.
The pulp is cut from the watermelon, pitted, and cut into small, neat slices. The washed pepper is peeled from the tails and internal partitions, and cut into longitudinal parts. Garlic cloves are cut in half. The prepared container is filled in the following sequence: celery greens (twigs), garlic, tomatoes, watermelon, pepper, etc. Water is brought to a boil, and containers with vegetables are poured with it for a short period of time up to 10 minutes. The settled liquid is decanted back into the pan, seasoned with sugar and salt, citric acid, and boiled for a minute or two. After pouring the marinade into jars, the pickled sweet tomatoes for the winter are covered with lids and taken out into the cold.

Recipe 7 – in apple marinade

More precisely, the closed tomatoes will be marinated in apple juice, in a liter of which 1 tbsp is dissolved. salt crystals. The juice gives the fruit freshness and stinging sweetness. And, besides, the recipe contains a minimum of ingredients, which does not interrupt the taste of nightshades, but allows you to enjoy only the set for which the preservation was started. Although, no one forbids doing vegetable mix in jars. The washed tomatoes are scalded with boiling water and kept in it for 30 seconds. Then they are transferred to a glass sealing container. Apple juice (use fresh juice, squeezed through a juicer or a store-bought version) is boiled, and the filling is cooked on its basis, adding table salt. The bubbling solution is poured into the tomatoes, and they are sealed. The preservation “Delicious pickled sweet tomatoes for the winter” is cooled according to culinary rules, and then transferred to a cool room for storage.

Marinated tomatoes do not need advertising. Every housewife who prepares for future use has her own favorite recipe for such tomatoes. They can be made spicy, sour, sweet. It all depends on those spices and spice plants, which were added to the jar during canning.

Marinated tomatoes are good not only as an independent snack, but also as an addition to many dishes. They are put in lagman, pizza, fried soup, from canned green tomatoes They cook rassolnik and solyanka.

Pickled tomatoes store better than cucumbers. Due to their natural acidity and the addition of vinegar to the marinade, they have virtually no bombing. But still, this type of preparation requires careful fulfillment of all requirements.

Marinated tomatoes: subtleties of preparation

• Tomatoes of any degree of ripeness are suitable for canning: red, pink, brown and even green. They must be strong, without damage or dents. It is advisable to use fleshy varieties of tomatoes with thick skin, then the fruits will not burst during heat treatment and will not become soggy during storage.
• Because of large quantity juice, tomatoes are not soaked before canning, but only washed thoroughly in cold water. Then the stalks are removed, and the fruits in that place are pricked with a toothpick. This is done so that the skins of the tomatoes do not burst when pouring boiling water over them.
• For pickling tomatoes, a classic bouquet of spices is used: dill, parsley, celery, basil, as well as bay leaves, garlic, pepper, horseradish. To improve the taste, add along with tomatoes bell pepper, cucumbers, onions. The bell pepper is washed, cut in half, and the seed chambers along with the seeds are removed. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onions are peeled, washed, and sometimes blanched for 2 minutes. The greens are sorted out, yellowed and rotten branches are removed, and thoroughly washed in several waters.
• The safety of pickled tomatoes largely depends on the cleanliness of the container. The jars must be washed with soda, then rinsed and sterilized. Large jars are treated with steam by placing them on a kettle with an open lid in which water is boiling. Liter jars can be baked in the oven or filled with water and placed in the microwave. As soon as the water boils, it is poured out, and the jar is turned over on a towel and the liquid is allowed to drain. The lids are washed and boiled in a pan of water for 3-5 minutes.
• Many housewives are interested in the question of how many tomatoes fit in a liter, two-liter or three-liter jar. If you pack the tomatoes tightly, you will need about half the volume of the jar. That is, you can put 0.5-0.6 kg of tomatoes in a liter jar, 1.1-1.2 kg in a two-liter jar, and 2-2.1 kg in a three-liter jar. But this depends on the size of the tomatoes and their shape.
• To calculate the amount of marinade pouring, you need to place the prepared tomatoes in sterile jars along with spices and herbs. One jar will require marinade in half the volume of the container. A little water (200 ml per 1 liter jar) is added in case of spillage when pouring tomatoes, since the jars are filled with marinade in such a way that it spills a little over the edge.
• To measure the amount of water for the marinade more accurately, place the tomatoes with spices in jars and fill them with cold water. Then close the jar with a nylon lid with holes and pour the water into a measuring container. This is what they do with all banks. Then add a little water in reserve and add sugar and salt to this water. The remaining marinade can be used next time. It is cooled, poured into a jar and stored in the refrigerator for no more than 2-3 days.
• Tomatoes are filled with marinade to the very edge of the jars so that there is as little room for air inside as possible. The fact is that acetic acid, although it is a preservative product and inhibits the activity of many microorganisms, is easily destroyed by mold fungi that multiply in the presence of air.
• It is recommended to add vinegar to the jar just before sealing. It is advisable to use vinegar essence, because such canned food is of higher quality and is better stored.
• Pickled tomatoes can be preserved both with and without sterilization, using double or triple filling. In the latter case, sanitation rules must be followed more carefully.

Tomatoes marinated in liter jars

Ingredients (for 10 liter jars):

• tomatoes – 5.5-6 kg;
• horseradish – 4 g;
• green dill – 10 g;
• dill seeds - a pinch;
• parsley, celery – 5 g each;
• red capsicum – 1.5 g;
• bay leaf – 0.5 pcs.;
• garlic – 2-3 cloves;
• tarragon – 1.5 g;
• marinade filling – 4.5-5 l.

For the marinade (per 1 liter of water):

• salt – 50 g;
• sugar – 40 g;
• vinegar essence 70 percent – ​​20 ml.

Cooking method

• Sort out the tomatoes. Leave the same size and the same degree of ripeness. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them in the area of ​​the stalk. You don’t need to prick hard tomatoes: they won’t burst.
• Wash the greens. Let the water drain.
• Prepare sterile quart jars and lids.
• Place tomatoes in jars, adding spices. Try to leave as little empty space as possible in the container. Fill the voids with greenery.
• Prepare the marinade. To do this, pour enough water into the pan. Add salt and sugar. Boil for 5-10 minutes. If the marinade turns out cloudy, filter it through a linen cloth while hot. Bring to a boil again.
• Pour it over the tomatoes in the jars.
• Before adding the essence, decide what kind of tomatoes you want in the end: slightly acidic, sour or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes spicy, you need to pour up to 20 ml of acid into the jar.
• Cover the jars with lids. Place them in a wide pan with a soft cloth on the bottom. Pour hot water up to the hangers of the jars. Put it on fire. Pasteurize for 25 minutes at 85°. The water should not boil.
• Remove the jars from the water and immediately seal them tightly. Turn them upside down, placing them on a flat, covered soft cloth surface. Wrap yourself in a blanket. Leave it like this for a day until it cools completely.

Canned pickled tomatoes: recipe one

Ingredients (for 1 liter jar):

• tomatoes – 500-600 g;
• table vinegar 5 percent - 3-4 tbsp. l.;
• onions – 1 small onion;
• garlic – 1 clove;
• black pepper – 3 peas;
• cloves – 2 buds;
• bay leaf – 1 pc.;
• dill, basil, tarragon, celery – 15-20 g.

For the marinade (per 1 liter of water):

• salt – 2 tbsp. l.;
• sugar – 1 tbsp. l.

Cooking method

• Select tomatoes of similar size and ripeness. Wash in cold water, immediately removing the stem.
• Prepare sterile jars with lids.
• Pour vinegar into each jar and add all the spices. Then add the tomatoes. Greens can be distributed between the fruits.
• To fill, pour water into the pan, add salt and sugar. Boil for a few minutes. Pour the hot marinade over the tomatoes. Cover the jars with lids.
• Place in a saucepan with hot water. Sterilize in boiling water for 8 minutes. To prevent water from getting into the jars, it should only reach their hangers.
• Remove jars from water and seal immediately.
• Turn them upside down and cover them with a blanket. Leave until completely cool.

Pickled tomatoes, canned without sterilization

Ingredients (for a two-liter jar):

• tomatoes – 1.1-1.3 kg;
• garlic – 5 cloves;
• medium-sized onion – 1 pc.;
• black peppercorns – 6 pcs.;
• bay leaf – 2 pcs.;
• dill - 2 umbrellas;
• celery – 1 sprig;
• horseradish - 1/4 sheet.

For the marinade:

• water – 1 l;
• salt – 2 tbsp. l.;
• sugar – 1 tbsp. l.;
• vinegar essence 70 percent – ​​1 tsp.

Cooking method

• Select tomatoes of the same size. Wash them by tearing off the stems.
• Pack tightly into sterile jars. Place spices and spices between them.
• Fill the contents of the jars with boiling water. Wait 20 minutes. Place a nylon lid on the jar with holes through which pour this water.
• Prepare the marinade separately. Pour a liter of water into the pan (for one jar) plus another 100 ml in reserve. Add salt and sugar. Boil for 5-10 minutes. Pour the boiling marinade over the heated tomatoes. Add essence.
• Seal the jars with lids. Turn them upside down and wrap them in a blanket. Leave until completely cool.

Sweet marinated tomatoes

• tomatoes – 2-2.2 kg;
• bell pepper – 1 pc.

• water – 1.5-1.6 l;
• salt – 60 g;
• sugar – 150 g;
• 9 percent vinegar - 2 tbsp. l.

Cooking method

• Select ripe tomatoes. Wash them and remove the stems.
• Wash the bell pepper, cut in half, remove the seeds. Cut into slices lengthwise.
• Prepare sterile three-liter jars. Fill them tightly with tomatoes. Distribute the pepper between them.
• Pour boiling water over the tomatoes, cover with lids, wait 20 minutes.
• Close the jar with a nylon lid with holes (or one specially purchased at the store). Drain the water through them into the pan. Add salt and sugar as required. Add vinegar. No other spices are needed for this recipe.
• Bring the marinade to a boil and pour it over the tomatoes.
• Cover with sterile lids and seal tightly.
• Turn it upside down, wrap it in a blanket, and leave until completely cool.

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

• tomatoes – 2 kg;
• hard, ripe apples – 1-2 pcs.;
• sweet bell pepper – 1 pc.;
• parsley - 1 sprig.

For the marinade:

• salt – 1 tbsp. l.;
• sugar – 5 tbsp. l.;
• vinegar essence – 1 tsp.

Cooking method

• Select medium-sized, oblong-shaped tomatoes. Wash in cold water, remove the stems.
• Wash the apples. Cut in half and remove seed chambers. Cut into wide slices. To prevent the apples from darkening in the air, place them in slightly acidified water.
• Wash the pepper, cut in half, remove seeds. Rinse the parsley under running water.
• Prepare sterile jars. Wash the lids with soda and boil for 5 minutes in water.
• Place tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
• Pour boiling water over the tomatoes and let sit for 5-10 minutes.
• Drain the water into the pan using a lid with holes. Add salt, sugar, essence. Boil the marinade for 5 minutes and then pour it over the tomatoes.
• Seal immediately with sterile caps. Turn the jars upside down and cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

• green tomatoes – 2-2.2 kg;
• garlic – 1 head;
• carrots – 0.5 pcs.;
• bell pepper – 1 pc.;
• parsley - 1 sprig;
• black peppercorns – 10 pcs.

For the marinade:

• water – 1.5 l;
• salt – 1.5 tbsp. l.;
• sugar – 0.5 tbsp;
• vinegar 6 percent - 4 tbsp. l.

Cooking method

• Select green tomatoes of the same size. You shouldn’t marinate the small ones too much, because they can become bitter. It is best to preserve light green tomatoes that are already about to turn pink. Wash them in cold water while removing the sepals.
• Divide the garlic into cloves and peel off the husks. Wash under running water. Cut into slices.
• Peel the carrots, wash them, cut them into slices.
• Wash the bell pepper, cut in half, remove the seeds. Cut into wide strips.
• Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
• Prepare sterile three-liter jars. Place carrot slices and peppercorns on the bottom. Fill the jar with tomatoes. Place strips of pepper and parsley into the voids.
• Pour boiling water over the tomatoes, cover with lids and let sit for 25-30 minutes.
• Prepare the marinade. Pour enough water into the pan, add salt and sugar. Stir, put on fire and boil for 5-10 minutes. Add vinegar.
• Pour the water from the cans of tomatoes through the lid with holes, and instead pour in the boiling marinade.
• Close the jars with sterile lids and seal immediately. Turn it upside down, wrap it in a blanket, and cool.

Marinated tomatoes for the winter: recipe with photos

List of ingredients for 1 liter jar:

• 500-600 g tomatoes.

For 1 liter of marinade:

• 50 g salt;
• 25 g sugar;
• 3 tbsp. vinegar 9%;
• a couple of cloves of garlic;
• 5-6 peas of allspice and black pepper;
• Bay leaf.

Preparation:

1. Sort through the tomatoes, choose dense, strong fruits; they should not be overripe, but only ripe or slightly underripe. Wash thoroughly with running water, remove the tails.

2. Wash the jars thoroughly and sterilize them by placing them over a pan of boiling water. Dip the lids into boiling water for a few seconds. Place a bay leaf (2-3 pieces each), a pair of cloves of garlic, black and allspice peas (5-6 pieces per 1 liter jar) into the jars.

3. Fill the jars with tomatoes to the very top, compact them tightly so that later there is not too much empty space in the jars.

4. Pour boiling water over the vegetables in the jars, cover with lids and leave for 10-15 minutes.

5. Carefully drain the water from the cans into a saucepan, add salt, sugar, place on the stove and bring to a boil. After boiling, add vinegar and turn off the gas.

6. Pour boiling brine over the tomatoes in jars and seal with sterile lids. Place the tomatoes, marinated for the winter, with their lids down and wrap them in a blanket until they cool completely.

Probably every family prepares pickled tomatoes for the winter. Sweet tomatoes in a fragrant marinade are the most popular type of pickles in Russia. Pickled tomatoes can be made without sterilization - they still keep well all winter, if, of course, they last.

Hot summer is the time for vacations, gardening, and, of course, winter preparations. Housewives consider pickling to be one of the most common types of seaming - cooked vegetables can be either immediately put on the table or put away in the pantry or cellar. Every family cherishes the recipe for zakatka, passing it on from generation to generation. Did you want something new? Welcome and bon appetit!

Recipe for sweet pickled tomatoes for 1 liter jar

Housewives are often afraid to make large quantities of new, untested recipes - what if they don’t like it, and time and food will already be wasted? The ideal way to test the desired recipe is to make a minimum amount of pickles, per 1 liter jar - this is enough for one treat for guests.

We will need:

• 2 tablespoons of vinegar or diluted essence;
• parsley, coriander and dill umbrella;
• bay leaf - 2 leaves;
• 5 black peppercorns;
• 2 level tablespoons of sugar and salt;
• 600 – 700 grams of medium-sized tomatoes;
• onions - small heads.

Preparation:

1. Place parsley, dill and spices in a colander lined with gauze, pour over boiling water to sterilize, and dry with a napkin or towel.
2. We wash the tomatoes well and make a cross-shaped cut on the butt.
3. Peel the onion and divide each head into 4 parts.

The onion must be small! If you only find a large vegetable, chop it more.

1. Insert an onion slice into the cut on the tomatoes.
2. Pour boiling water over the vegetables prepared in this way and let them brew for 10 - 15 minutes, drain the water and start preparing the marinade.
3. Let's start preparing the filling. To do this, boil a liter of water over high heat.
4. Pour vinegar, salt and sugar into boiling water, keep on fire, stirring, until completely dissolved.
5. We put spices and herbs in a sterilized jar at the bottom - their quantity and composition can be varied as desired.
6. Carefully lay out the layers of tomatoes - don’t try to compact them, they won’t fit - eat them raw!
7. Pour boiling marinade over the tomatoes; the amount given is slightly higher than normal.

We roll up the jars, turn them over on the lid and leave them to cool, wrapped in a warm blanket. After about a day, they can be put away for storage.

Marinated tomatoes with garlic for the winter in 1 liter jars

Marinated tomatoes with garlic are incredibly tasty. Garlic is one of the most suitable spices for enriching the aroma of winter pickles. The tomatoes turn out to be piquant, aromatic, and who doesn’t love taking crispy pickled garlic out of a jar and crunching on it?

We will need:

• 1 kg of tomatoes;
• 1.5 teaspoons of salt;
• 1.5 teaspoons of sugar;
• 1 pod of hot pepper;
• A couple of allspice peas;
• 50 ml 9% vinegar;
• 50 ml sunflower oil;
• 1 tsp freshly ground black pepper.
• a set of greens to taste - for me these are horseradish leaves and dill corollas;
• 200 g garlic.

How to prepare:

Wash the tomatoes very well in hot water, we make a cut on them on the upper part of the butt.

We peel the garlic, chop it into 4 parts and insert it into each tomato according to taste and desired spiciness - I put 2 quarters. Cut the hot pepper into small strips and add it to each hole. If you don't like spicy foods, you should skip this step.

Pour boiling water over the horseradish and dill and place the herbs in the bottom of liter jars.

Boil 2 liters of water, salt and sugar, pour in oil and vinegar.

Place a layer of garlic on top of the herbs, then a tomato, duplicating the layers to the top of the jar.

Fill sterilized jars with boiling marinade and carefully roll up the pickles.

Tomatoes can be eaten after 2-3 days, during which time they will marinate perfectly!

Marinated tomatoes slices with garlic and oil for the winter

Tomatoes can also be pickled in slices. This recipe is distinguished by its unusual appearance and fresh, spicy taste. The marinade ingredients can be varied as desired, and if you don’t have a blender, simply chop the ingredients with a knife. Tomatoes prepared according to this recipe are perfect not only for winter preparation, but also as a snack on the summer table - they can be eaten within 12 hours after pickling.

Thanks to the oil, the tomatoes are very tender, similar to dishes Italian cuisine– you can take any vegetable, olive or sunflower, but unrefined is best.

We will need:

• tomatoes – 1 kg;

For the marinade:

• 8 garlic cloves;
• 1 tbsp salt;
• 5 – 6 basil leaves;
• a piece of hot hot pepper pod;
• 50 g sugar;
• 50 ml vegetable oil;
• 50 ml vinegar;
• sprigs of dill and parsley.

Preparation:

Place garlic, salt, basil, pepper, sugar, herbs in a blender bowl, add oil and vinegar.

Grind the future dressing for 30 seconds and set aside to infuse.

Wash the tomatoes well and pour boiling water over them. Using a sharp knife, cut the tomatoes into slices.

If you are using small vegetables, just cut them into quarters.

Place the tomatoes in a jar doused with boiling water without compacting them. Fill the vegetables with marinade to the edge of the container. If the salad goes well winter preparation, put it in the microwave, without closing the lid, for 5 minutes at full power.

After this, we roll up the jars with a lid and leave them to cool, turning them over onto the lid and covering them with a blanket. If you want to use the salad within a week, simply cover it with a plastic lid and put it in the refrigerator. Spicy and spicy tomato slices are perfect for barbecue!

Tomatoes marinated for the winter without sterilization

The issue of sterilization scares many housewives, but it’s good that some recipes allow you to do without this process! Tomatoes prepared this way store well and do not require much trouble during cooking.

For convenience, you should take care of purchasing a special colander lid: it is sold in any hardware store, it costs a penny, but it makes life much easier for the housewife - after all, this method of preservation can be used in combination with other recipes!

Ingredients:

• carrots – 2 pieces per jar;
• 3 – 4 kg tomatoes;
• laurel;
• dill - a sprig on a jar;
• head of garlic;
• bell pepper;
• hot pepper;
• allspice;
• 200 ml vinegar;
• 100 g sugar;
• 110 g salt.

How to prepare:

Place sprigs of dill at the bottom of the jar.

On top of the grass we throw a pod of red hot pepper, 3 cloves of garlic and a bay leaf, add allspice peas.

Now we need to fill the jar with clean tomatoes in one layer.

There are gaps on the sides - in them we will put bell peppers without seeds, cut into quarters and insert carrots into the remaining space.

We continue to add tomatoes.

Let's prepare a saucepan with boiling water - you will need about 5 liters. Pour it into each jar. Leave for 5 minutes.

Now you need to drain the water using a special lid for pickles (you can make it yourself by making a hole in a regular one).

For the marinade, pour vinegar into 3 liters of boiling water, add salt and sugar, and boil until the substances dissolve. Pour the marinade into jars and seal them!

When arranging vegetables, you can show your imagination - the jars will become elegant and decorate not only the shelves in the pantry, but also your table in the future!

The next batch of preparations is ready - all that remains is to wait for winter and try new recipes, remembering the aromas of summer!

I suggest you watch a video recipe for rolling sweet pickled tomatoes for the winter

Bon appetit and see you new recipes!

You can make a variety of preparations for the winter, the recipes for some of them will be ordinary and familiar, while others will be original, such as, for example, recipe for sweet tomatoes for the winter.

Sweet tomatoes for the winter: recipes

In currant juice

Dip the tomatoes in boiling water for 30 seconds, place them in a sterilized 3-liter container, and add 30 g of lemon balm and tarragon leaves there.

In a saucepan, mix a liter of water, 300 ml of redcurrant juice, 50 g of salt and honey. The resulting marinade should be boiled, then poured into a jar, left for 10 minutes, and then drained (be sure to ensure that lemon balm and tarragon remain inside). Bring the marinade to a boil again, pour into a jar, let stand for 10 minutes and drain again, boil, pour and roll up the workpiece. This technique is called “triple pouring”.

In apple juice

Rinse the tomatoes and dip them in boiling water for half a minute, then place them in hot sterilized jars, pour in salted boiling water. Apple juice(add 1 large spoon of salt for every liter of juice). Roll up the jars or seal them with sterile lids. At room temperature leave until cool, then put in a cool place for further storage. Of course, the liquid must be natural, squeezed from apples.

With grapes

Place 10 black peppercorns, 4 cherry leaves, 5 currant leaves, 3 cloves of garlic, dill, parsley, horseradish leaves, sweet and bitter peppers, washed red tomatoes and a bunch of grapes in a jar. Also add 1 tablespoon each of granulated sugar and salt. Pour boiling water and leave for 20 minutes.

Then pour the brine into a saucepan, boil for a couple of minutes and pour back into the jar, seal tightly with a sterile lid.

With aspirin

Slice 2 cloves of garlic and place them at the bottom of a three-liter bottle (it must be steamed in advance). Then add tomatoes and a couple of aspirin tablets. To prepare the brine, boil water with bay leaf, 200 g sugar, 100 g salt, 3 currant leaves, dill, 2 cloves and black peppercorns. Boil for 1 minute, then pour into a bottle and seal with a sterile lid.

Sweet pickled tomatoes for the winter

Cinnamon

Place small tomato fruits in well-washed jars (they should be pierced with a wooden toothpick first), also put a sprig of parsley, a piece of chili pepper and a 1 cm piece of cinnamon in each jar.

Fill with boiling water, cover with lids and drain the water after 5 minutes.

To prepare the marinade, boil a liter of water, add 2 large spoons of salt and 6 large spoons of granulated sugar. Pour a dessert spoon of 9% vinegar directly into each jar, then the required amount of marinade, immediately roll up or seal tightly. Turn the pieces upside down and wait until they cool completely. The yummy food should be stored in a cool place.

Be sure to close several jars.

With carrot tops

Wash the tomatoes thoroughly and carrot tops. Place 4 carrot “feathers” in pre-sterilized containers, then fill to the top with fruits. Pour boiling water into the jars and leave for 15-20 minutes.

The marinade recipe is designed for 5 liters (this amount is enough to fill 4 3 liter jars). Drain the water from the jars, take 5 large spoons of salt and 20 large spoons of granulated sugar for the given amount of water. Place on the fire and wait until it boils. After this, pour in 350 g of 9% vinegar, leave to boil for one minute, and then pour the marinade into jars. Close the lids and tighten, then wrap your workpieces in a warm blanket or blanket and leave until completely cool.

Without spices

It's fairly new and unusual recipe, which does not use spices - we offer you the natural taste of tomatoes and bell peppers. These vegetables turn out to be incredibly tasty, so quickly prepare them for the cold season!

Prepare containers for marinating - they can be sterilized or washed very well. Wash the tomatoes and bell peppers, remove the seeds from the second one and cut into 6 pieces. Place as many tomatoes as you can in a jar, and place pepper strips between them. Pour in boiling water and let the fruits warm up for a quarter of an hour.

Then pour the water into a saucepan and prepare a marinade based on it; for 1 liter of liquid, take a level tablespoon of salt and 50 g of granulated sugar. Pour the boiling marinade into jars, add a teaspoon of vinegar essence. Cover with a lid and roll using a machine, then turn upside down, wrap and leave until completely cool.

Sweet cherry tomatoes

Wash the jars of soda and sterilize the lids. Wash the cherry tomatoes and celery, peel the garlic and onions. Cut the onion into slices or half rings.

Place cherry tomatoes, garlic cloves, bay leaves and black peppercorns in clean jars; you can also add a piece of chili if you wish. Fill it three times - the first time, pour boiling water for 10 minutes, then drain it and fill it with another boiling water for a quarter of an hour. This boiling water will need to be placed in a saucepan, add 3 tablespoons of salt, 9 tablespoons of sugar, and 12 large spoons of 9% vinegar. For the third time, pour the marinade into the jars, then roll up the cherry tomatoes with a lid and turn them upside down - let them cool in this position.

Prepare and.

Sweet tomatoes for the winter - recipes with photos

With apples

It is traditional to preserve tomatoes with acetic acid or aspirin, but in this recipe the role of preservatives will be played by the most sour apples. For one jar you need to take a couple of large or 3-4 medium-sized fruits.

Cut the fruit into slices (you can cut each apple into 4 or 6 parts), place in prepared clean containers. Of course, all seed pods and wormholes should be removed first.

By the way, you can also use a handful of blackberries, gooseberries, black currants, and unripe grapes as a preservative.

The most suitable variety for this type of preservation will be cream, and preference should be given to the smallest fruits. Wash them under running water and place them tightly in bottles. At the same time, there is no need to compact them so as not to damage the skin.

Next in the container will go bell pepper (it should be cleared of seeds and cut into large strips) and a bunch of parsley. If you like the taste of canned dill, then add it too.

Fill a jar with plain water, then drain it and boil. Fill the jar with boiling water and pour the water into the pan. For the marinade, throw in 50 g of salt and granulated sugar, 10-12 peppercorns, 2-3 bay leaves. Now fill the jar with boiling marinade, roll it up and turn it upside down. After cooling, take the bottles to a cool place.

Quick recipe

Wash 1-liter jars with a solution of baking soda, rinse thoroughly, and then sterilize for about 10 minutes. You should also prepare a preservation key for work; it is best if it is not new, but already tested.

Wash the plum tomatoes thoroughly under running water. Select only whole fruits, without rotten spots. Place them in prepared containers.

Bring water to a boil, carefully pour in the cream, cover with a metal lid for preservation. Leave for a quarter of an hour. Then replace the metal lid with a special plastic one with holes, drain the water and boil it again. At this time, add 3 large spoons with the top of sugar, a heaped teaspoon of salt and an incomplete teaspoon of citric acid to the cream. Pour boiling water over the workpiece and roll it up using a key.

Spread a blanket or blanket on a flat surface, place the jar neck down, wrap it up and wait for it to cool completely.

How to cook sweet tomatoes for the winter

Preservation in slices

It should be noted that this recipe is one of the simplest, which is why it’s definitely worth spending half an hour in the summer, then in the cold season you can enjoy the excellent taste of the preparation.

In this recipe, all components are given for a 1 liter container.

Pour half a large spoon of salt and one and a half spoons of sugar into 0.5 liters of water, boil for a minute after boiling, then strain and boil again.

Cut 500 g of tomatoes into slices, onion into rings. Place the rings on the bottom of the jar, on top of them - tomato slices, sprinkling them with bay leaf, cloves (3-4 buds) and 5 black peppercorns. Pour everything with a large spoon of vegetable oil, pour in boiling brine and pasteurize for a quarter of an hour. Roll up the jars while hot.

You need to store the delicacy in a cool place, but if you don’t have one, then to be on the safe side, you can pour in a little vinegar before rolling, which acts as a preservative.

Green tomatoes

Of course, those fruits that did not have time to ripen in the summer and early autumn do not need to be left at all - they can also be disposed of, and preparations from them are no less tasty than from ripe ones.

Take 10 kg of green or brown fruits, wash them and sort them, you can pre-blanch them in boiling water for 1-2 minutes, then put them in a container (barrel) as follows: currant leaf (a total of 200 g per barrel), allspice and cinnamon (respectively, 10 g and 5 g are needed per barrel), green tomatoes, sprinkle with sugar (3 kg in total). Continue creating these layers until there are 20 cm left to the end of the container. Upper layer cover with currant leaves and fill tomato paste from ripe fruits with sugar (you need to take 4 kg of tomatoes or replace with a similar amount of ready-made paste). Place the oppression on top. Of course, this recipe can be adapted for glass jars.

If you liked our site, express your "thank you"
by clicking on the buttons below.