How to prepare a delicious tomato for the winter. Pickled tomatoes for the winter

17.10.2019

1. Spicy tomatoes

- tomatoes;
– bay leaf;
– hot red pepper,
- garlic,
– dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
Pickling recipe

2. For 1.5 l. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices (dill, cloves, peppercorns, mustard seeds and horseradish root). Boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we place chopped green leaves of horseradish, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then put the washed, stemmed tomatoes there and pour in the marinade, heated to a boil, cover with lids and place in a saucepan for sterilization: half-liter and liter jars - for 10-15 minutes, 3-liter jars - for 20 minutes.
5. After sterilization, seal the jars, turn them over and wrap them in a blanket for a couple of hours

2. Tomatoes marinated at home with citric acid.

– tomatoes (preferably not large ones),
marinade (based on 3 liter jar):
– 1.3 liters of water
– 30 g salt
– 120 g sugar
– 2 teaspoons of citric acid powder.
Pickling recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should also not be mixed.
2. Place the tomatoes in washed jars, add herbs (a little, just to add a slight aroma, better for variety in different banks add one type of greens - dill to one, parsley to another, celery to the third).
3. Pour boiling water and cover with clean lids.
4. While the tomatoes are sterilized, boil the brine from water, salt, sugar, and citric acid. As soon as the brine boils, drain the water from the jars, pour in the brine, roll it up, then turn the jars over and wrap them in a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all “poisonous”, as with vinegar.

3.Tomatoes, marinated in Donetsk style

Filling: for 1 liter of water – 60 g sugar, 60 g salt, garlic, bitter and sweet pepper, bay leaf, 1 tablespoon of 9% vinegar.
Place the prepared brown fruits in jars along with spices.
Pour boiling pour over three times, leaving for 10 minutes. IN last time add vinegar and seal.

4. Spicy tomatoes

How to pickle tomatoes correctly
For a three-liter jar: 50 g horseradish root, 2-3 cloves of garlic, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves.
Place brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour boiling water over and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Bring to a boil. Add vinegar to the jar of tomatoes and immediately pour in the boiling liquid to the very edge.
Roll up the jar hermetically, wrap it in paper and a blanket, turn it upside down and leave for a day.

5. Sterilized tomatoes and onions in jelly

Cut the tomatoes into quarters, the onions into slices and disassemble into rings. Place in a three-liter jar, alternating tomatoes and onion rings.
Prepare the marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 peppercorns, dill. Boil the marinade, strain it and pour into jars on top of the tomatoes and onions. Then pour jelly into each jar.
Jelly: add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into the jars. Sterilize jars for 10 minutes.

6. Tomatoes, cut into circles, with onions and garlic

Red tomatoes, cut into circles, put in a jar, interspersed with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled cloves of garlic. The marinade boils for about two minutes. Pour in 1 tbsp. spoon of 9% vinegar and immediately pour it over the tomatoes and onions. The next day, the pickled tomatoes are ready. But after 2 days they taste even better. You can, after sterilizing for 10 minutes, prepare it for the winter.

7. Assorted fruits and vegetables in marinade

It turns out even tastier. The basis of the recipe is “Tomatoes, cut into circles, with onions and garlic.” In addition to chopped tomatoes, onions and garlic, we beautifully place any chopped vegetables (at your discretion) in the jar, for example, multi-colored bell peppers, cauliflower, disassembled into inflorescences. We also put fruit cut into slices: plums, kiwi, cherries, grapes, raspberries and so on.
The marinade is the same. The aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, aromatic, beautiful, festive.

8. Adjika

1 kg tomatoes, 1 kg red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Grind everything in a meat grinder, add finely chopped parsley. Stir and refrigerate overnight, stir several times until the salt dissolves, and place in jars. It is better to store in the refrigerator. You can add it to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and the adjika will turn out thick. Stores very well.
how to cook adjika

9.Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with the garlic. Grate the horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Place into small jars. Store in a cool place.

10.Tomatoes in apple juice

Pour boiling water over tomatoes apple juice(for 1 liter of juice 1 tablespoon of salt). Do not add spices. Sterilize for 7 minutes. Roll up. Store in a cool place.

11.Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: a 3-liter jar of a glass of sugar, a tablespoon of salt, vinegar essence.
Place apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave until completely cooled.

12.Tomatoes with cinnamon (can even be stored under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon peppercorns, the same amount of cloves, teaspoon cinnamon (powder), two-thirds cup salt, 3 cups sugar. Boil the marinade and cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, stir. Fill the jars with tomatoes mixed with garlic, dill, parsley and add marinade.

13. Orange miracle

1.5 kg red tomatoes, chopped;
Grind 1 kg of carrots in a meat grinder;
add 100 g of sugar to this;
1 tbsp. salt;
1 glass of sunflower oil – simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. black ground pepper. 5 minutes before the end of cooking, 1 tbsp. vinegar. Remove from heat. When it cools down, put it in jars and roll up.

14. Recipe for preparing and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Cooking recipe:
1. Grate 600 g of ripe tomatoes on a coarse grater, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Preparation of minced vegetables. Peel the parsley and carrots, chop finely and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stem and remove the core with a teaspoon. Mix stewed roots and fried onions with finely chopped parsley and heat to a temperature of approximately 70 °C.
4. Fill the prepared tomatoes with hot minced meat, place tightly in jars and pour over the previously prepared hot sauce.
5. Pour boiled (in a water bath) vegetable oil on top for 5-7 minutes and cooled to a temperature of 70 ° C (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter jars - 75 minutes.
7. Tighten the jars, turn the lid down and let sit for a day.

15. Recipe for preparing and preserving tomatoes in own juice.

Ingredients:

3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
Canning recipe
1. Wash small-fruited tomatoes, prick them in several places with a pointed stick and place them tightly in jars up to their shoulders.
2. Large tomatoes cut and heat in an enamel pan with a lid, without bringing to a boil.
3. Rub the hot mass through a fine sieve, dissolve salt and sugar in it and pour the mass over the tomatoes in the jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 °C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (can be diluted boiled water), and prepare salad, sauce, soup from the fruits.

16.Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of spicy red pepper, 3 black peppercorns.
Filling: for 1 liter of water – 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, better variety"Lady fingers."
2. Divide into jars.
3. Wash the greens, chop them, cut the red pepper into several narrow strips, garlic cloves into 3-4 pieces each.
4. Place herbs and spices in jars on top of the tomatoes.
5. Fill with hot pour.
6. Sterilize: half-liter jars - 5 minutes, liter jars - 10-12 minutes. Roll up.

17.Tomatoes peeled in their own juice

Ingredients: 3 kg of ripe small-fruited tomatoes, 2 kg of large ripe tomatoes, 50 g of sugar, 80 g of salt.
1. Chop ripe but undamaged tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, add salt (per 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small, fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel the cooled tomatoes with a sharp-pointed knife, place tightly in sterilized jars and pour boiling juice over them.
5. Cover the jars with lids and place in a pan with hot water to sterilize.
6. When the water in the pan boils, immediately remove half-liter jars and roll them up, soak liter jars in boiling water for 4-5 minutes, three-liter jars for 8-10 minutes and then roll them up.

18. Peeled tomatoes, canned in slices

Filling: for 1 liter of water – 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned foods.
1. Place the fruits in boiling water for 1-2 minutes, cool in cold water and remove the skin.
2. Cut the peeled tomatoes into 2-4 parts, place them in jars without compacting them, and fill them with boiling liquid.
3. Pasteurize at a temperature of 90 °C: half-liter jars - 30 minutes, liter and two-liter jars - 35-40 minutes. Roll up. Store in a cool place.

19. Peeled tomatoes, canned in slices, in their own juice

Filling: for 1 liter of tomato juice – 10-30 g of sugar, 5-7 g of salt.
1. Place the prepared tomatoes in jars (see previous recipe - Peeled tomatoes, canned in slices).
2. Freshly prepared tomato juice bring to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 °C: half-liter jars - 30 minutes, liter and two-liter jars - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave until cool. Then put it in a cold pantry, or any other dark, cool storage place.

20. Tomatoes in applesauce

Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Wash sour apples, cut into slices, steam in a saucepan with a small amount of water, rub through a sieve, add salt, sugar, ginger. 2. Rinse the tomatoes, chop them several times, put them in jars and pour the prepared hot applesauce.
3. Pasteurize the jars for 25-30 minutes at a temperature of 85-90 °C, roll up the lids and store in a cool place.

21.Winter tomato salad (without salt)

1. Cut ripe but strong tomatoes into slices.
2. Place in sterilized quart jars, shaking slightly to compact the tomatoes (but not too tightly).
3. Pour in the juice remaining during slicing, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving the salad, add salt, onion, garlic, sour cream or vegetable oil. This salad can also be used to season soups.

22. Tomatoes marinated with beets,

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pcs., medium-sized carrots - 1 pc., garlic - 4 cloves, hot pepper - 1/3 pod, herbs to taste - 3-4 sprigs. For the marinade: water – 1 liter, salt – 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence – 1 tsp.

First you need to wash the tomatoes, make 2 punctures on each fruit at the stalk with a fork or wooden skewer. Place the tomatoes in a bowl, pour boiling water over them and let stand for about 10 minutes, then drain the water. Wash the greens. Without chopping, place together with hot pepper and peeled garlic cloves on the bottom of a sterilized jar.
Peel the beets and carrots and cut into thin slices. Place tomatoes in a jar, interspersing them with slices of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the jar. When the canned food has cooled, store it in a cool, dark place.

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23. Stuffed tomatoes- an even more original snack preparation.

To prepare it, you will need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head garlic, 1 onion, 1 pod hot pepper and 6 tbsp. salt. Peel the onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and chop finely. Wash the parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, and place the prepared filling in it. Place the fruits tightly in a tub or other container. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. The tomatoes should change color to a darker color and become soft. Rearrange for storage in a cool place.

Relevant - what to do with the harvest collected at the dacha or ideas for homemade preparations to extend the summer. Of course, canned tomatoes for the winter in jars - good way preserve the summer vegetable harvest.

Tomatoes can be combined to taste with many foods, spices and seasonings, and the recipes presented will help you choose the most suitable one. delicious recipe canning tomatoes for the winter.

Canned tomatoes for the winter. Preparing very tasty and sweet tomatoes

How nice it is to open a jar of tomatoes in winter. With meat - that's it. Sweet tomatoes for the winter are easy to make.

Ingredients for a 3-liter jar:

Tomatoes - 2-2.5 kg
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar 9% - 3 tbsp. l.
Celery greens - to taste
Bay leaf - 2 pcs.
Sweet peas - 2-3 pcs.
Black peppercorns - 5-7 pcs.
Sweet pepper - 1 pc.
Onion - 1 pc.
Garlic - 3-4 cloves
Hot pepper - to taste

Preparation:

Wash the tomatoes, select medium-sized fruits. Prepare spices, dill, sweet peppers, onions, celery, garlic.

Canning tomatoes step by step

Place peppercorns, allspice peas, bay leaves, herbs, garlic, onions and peppers on the bottom of the jar.

Fill the jar with tomatoes.

Pour boiling water over and let cool slightly. Drain the water into the pan. Add 2 tablespoons of salt and 3 tablespoons of sugar to a 3-liter jar. Boil and fill the jars with marinade, not forgetting to add 0.5 glasses of vinegar (3 tablespoons).

After filling the jars with marinade, roll up the lids with a seaming machine. Wrap it up and set the sweet tomatoes to cool a little. Bon appetit!

Preserving tomatoes for the winter. Recipe for 1 liter jar

Composition for 1 liter jar:
tomatoes - 1 kg
bay leaf - 3 pcs.
salt - 1 tbsp. l.
black peppercorns - 5 pcs.
drinking water - 1 l
garlic - 3 cloves
greens - to taste

Preparation:

Choose small tomatoes. Tomatoes should be washed well and chosen to be approximately the same size without defects if possible.

Next, prepare the brine. Pour a liter of water into the pan. When the water boils, add spices and salt, herbs to taste. The brine should boil for 5-7 minutes. After which you can pour it into jars.
We take pre-sterilized jars and lids.

Place three peeled cloves of garlic and a bay leaf on the bottom of the jar. Then we put as many tomatoes into the jar as will fit in the jar. And pour the resulting brine on top. If desired, you can add one teaspoon of vinegar (70% solution).

Then roll up the jars and turn them upside down. This should be left overnight.
You can store it either in the refrigerator or in a regular cupboard. Good luck with your preparations. Bon appetit!

Canned tomatoes for the winter. Delicious recipe with red currants

Ingredients for two 1.5 liter jars:
Tomatoes - 2 kg
Red currants - 150 g (on branches)
Currant leaves - 4 pcs.
Dill, umbrella - 2 pcs.
Cloves - 4 pcs.
Sweet peas - 6 pcs.
Black peas - 6 pcs.
Garlic - 2 cloves
Bay leaf - 4 pcs.
Sugar - 3.5 tbsp. l.
Salt - 2 tbsp. l.
Vinegar 9% - 2 tsp.
Water - 1.5 l

Preparation:

Rinse tomatoes in cold water. Wash red currant branches in cold water.
Sterilize jars and iron caps. Wash currant leaves, dill, bay leaves. Peel the garlic.

Place black pepper, allspice, cloves, bay leaves, dill umbrellas and black currant leaves on the bottom of sterilized jars.

Fill the jar with tomatoes, with currant branches between them.

Boil water and pour boiling water over the tomatoes, close the lids. Leave for 5 minutes.

Drain the water from the jars. To make the marinade, add salt and sugar to the drained water and bring to a boil. Pour the marinade into jars.

Add 1 tsp. 9% vinegar, roll up the jars, turn them over and wrap them.

Bon appetit!

Marinated green tomatoes with mustard

Uncomplicated and quick recipe pickled green tomatoes.
Compound:
green/milk/brown tomatoes - 1 kg
sugar – 3 tbsp. l.
salt – 1 tsp.
black and red pepper – 0.5 tsp each.
coriander – 1 tsp.
mustard – 1 tsp.
garlic – from 2 to 5 cloves
vinegar 9% - 50 ml
vegetable oil – 50 ml
green

Preparation:

Choose tomatoes that are not too large, green, brown or even dense red. The most delicious are the so-called “milk” tomatoes, which have not yet turned red, but they will not be sour, since they have already entered the middle stage of fruit maturity.

We wash the tomatoes, at the same time carefully sort them out, discarding any that don’t fit.

Now the remaining tomatoes need to be cut into even quarters or into 6-8 pieces if the tomato is too large.

Pour salt and sugar into the middle of the bowl with tomatoes. Stir the tomatoes into the sugar-salt mixture and wait a little until all the crystals dissolve.

Season the tomatoes with spices, in our case, hot red pepper and freshly ground aromatic black and ground coriander. Choose a set of spices/herbs at your discretion.

We add the most intriguing ingredient to the tomatoes - spicy mustard. It will perfectly complement all the spicy ingredients with its fiery taste, refresh the dish and make it piquant. Mix.

Squeeze the garlic and mix again.

Add any fresh herbs. Mix with greens.

Pour vinegar and oil into the tomato mixture and mix thoroughly.

We put green tomatoes under pressure for a day and leave them in the kitchen. Then we transfer it to the refrigerator along with the marinade in a jar.

Bon appetit!

Tomatoes for the winter in their own juice

Composition for 3 pcs. 700 g cans:
Tomato saucepan 2.5 liters chopped tomatoes
3 tbsp. l. salt
2 tbsp. l. Sahara

Preparation:

We wash the jars well and sterilize them in a pan of water or in the microwave. Place the washed, wet jars on full power for three to four minutes.

Next, rinse the tomatoes well, preferably of small diameter and the same size.
Place tomatoes in jars.

Cut the remaining tomatoes into slices and place on medium heat.

Bring the tomatoes to a boil and cook for 7-10 minutes. From adding the tomato to boiling and the end of cooking, it will take about half an hour for this volume.

Strain the resulting mass through a fine metal sieve.

Put the resulting tomato juice back on the fire and boil, add salt and sugar. They can be added to taste, as some people like their tomatoes sweeter, while others like them saltier.

Fill the tomatoes in the jars with the resulting juice and close them tightly with lids, which also need to be boiled first. Or we roll it up.

Initially, the recipe did not indicate adding vinegar, but pour 1/3 teaspoon into each jar.

We store tomatoes in the refrigerator. They are eaten very quickly, the juice goes great in soups, gravy and is tasty in itself, just like tomatoes. Delicious with fried potatoes or just bread. Bon appetit!

Delicious recipe: tomatoes for the winter under the snow with garlic

During the time of home preparation, housewives will need a recipe for tomatoes with garlic “under the snow” for the winter. They taste like tomatoes in their own juice, because the taste of vinegar and garlic is not felt at all.

Compound:
Tomatoes
Brine (per 1.5 liters of water):
100 g sugar
1 tablespoon salt
1 tablespoon vinegar (essence)
1 dessert spoon of garlic per 1.5 liter jar of tomatoes
1 tablespoon garlic per 3 liter jar of tomatoes

Preparation:

Jars and lids for pickled tomatoes with garlic are sterilized. The tomatoes are washed and placed in clean jars, without any spices.

Jars of tomatoes are filled with boiling water, covered with lids and left for 10 minutes. During this time, the garlic is cooked.

Water from cans is drained into large saucepan, its volume needs to be measured and brine prepared from it for delicious pickled tomatoes, adding sugar and salt. This marinade is boiled and then vinegar is added.

Before pouring boiling brine over the tomatoes, grated garlic is placed in the jars. Squeeze out any remaining garlic that can no longer be grated using a garlic press. Apart from garlic, no other spices are used.

According to this recipe, pour tomatoes and garlic with boiling brine and screw on metal lids.

Turn over the jars of tomatoes in garlic sauce. “Tomatoes in the snow” for the winter should be covered until completely cooled. Try making homemade “Tomatoes in the Snow” with garlic according to this recipe. Bon appetit!

Canned tomatoes for the winter with bell peppers

The tomatoes turn out very tasty and aromatic. The brine is drunk quickly. 4 liters of water is enough to fill two 3-liter and one 2-liter jars.

Composition for one 3-liter jar:
tomatoes
2 bell peppers
bunch of dill (seeds)
2-3 grains of hot pepper
1 hot pepper
1-2 cloves
3-4 bay leaves
5 cloves garlic
1 onion
horseradish greens
horseradish root
3-4 cherry leaves
For 4 liters of water:
0.5 cups salt
1 cup sugar
1 glass vinegar 9%

Preparation:

Wash all ingredients well.

Chop the greens, peel the garlic and onions.

Place herbs, garlic and onions in sterile jars. When laying the tomatoes, place peeled and halved bell peppers between them.

Fill the jars with boiling water. Let stand for 30 minutes. Then drain the water. Bring to a boil again, adding salt and sugar. Carefully pour in the vinegar.

Pour hot brine over the tomatoes and roll up the lids.
Have a nice winter evening!

Canned tomatoes for the winter

Compound:
tomatoes - full jars
salt - 3 tsp.
granulated sugar - 4 tbsp. l.
water - 1 l
vinegar 9% - 1 tsp.
sweet peas - 1 pc.
cloves - 1 pc.

Preparation:

We take selected tomatoes.

We sterilize jars. A metal mug with water, as soon as the water boils, we put the jar on a hanger and wait for it to warm up completely. And so are all banks. As soon as they are ready, we begin to put the tomatoes in jars. And fill the lids with boiling water.

We lay the tomatoes completely, as tightly as possible. Now let's prepare boiling water. As soon as the water boils, fill all the jars. When the turn comes to the last one, the first one can already be poured out. In general, they should sit in boiling water for about 10 minutes.

Now let's cook the brine. The calculation is for 1 liter. Pour water into the pan. When it almost boils, add sugar and salt. It will boil for a few minutes.

Now pour the brine into jars. Add cloves and peppercorns, vinegar. And we close the banks.
The end result is very tasty tomatoes. Bon appetit!

Canned tomatoes for the winter - the most delicious recipe with grapes

Composition per jar (800-900 ml):
Salt - 1 tbsp. l. (without top)
Sugar - 2 tbsp. l.
Apple cider vinegar 6% - 1 tbsp. l.
Garlic - 1-2 cloves
Shallot - 1 pc.
grape leaf
Grapes - 1 handful
Bay leaf - 1 pc.
Dill - small bunch
Sweet pepper - 0.5 pcs.
Tomatoes - how many will fit in a jar

Preparation:

Place a grape leaf on the bottom of a clean jar, cut the garlic and onion. Then we cut the pepper, you can add hot pepper.

Add bay leaf and dill.

Then pack the tomatoes tightly. We put the kettle to boil, this is if you don’t have a lot of cans, if you have a lot, put a saucepan.

Pour boiling water to the very top of the jar and close the lid. Leave for 8-10 minutes.

Then pour water into a saucepan and put it on fire. Add salt and sugar. Pour vinegar into the jars and cover with a lid.

When the brine boils, pour the tomatoes a second time and roll up the lids, turn them upside down and cool.

Bon appetit!

Pickled tomatoes “You'll lick your fingers”

It’s not for nothing that the recipe is called this – the “Finger-lickin’ tomatoes” have an absolutely exceptional taste and look very beautiful. This recipe will help you prepare delicious pickled tomatoes. Trying these tomatoes from a jar and onions in winter will make you lick your fingers!

Ingredients for 5 1 liter cans:
Red tomatoes - 2-3 kg
Dill greens - 1 bunch
Parsley - 1 bunch
Garlic - 1 head
Onions - 100-150 g
Vegetable oil - 3 tbsp. l.
For the marinade (per 3 liters of water):
Salt - 3 tbsp. l.
Sugar - 7 tbsp. l.
Bay leaf - 2-3 pcs.
Vinegar 9% - 1 glass
Black pepper - 5-6 pcs.
or Allspice - 5-6 pcs.

Preparation:

Wash the tomatoes thoroughly.

Peel the onion and cut into rings.

Steam the jars over a boiling kettle or in the oven.

Finely chop the greens.

Peel the garlic, cut large cloves.

Place chopped herbs and garlic on the bottom, pour in 3 tbsp. l. vegetable oil.

Then place the tomatoes and onion rings. Lay in layers.

And so on until the entire jar is filled.

Prepare marinade for tomatoes. For 3 liters of water (about 3 three liter jars): 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, allspice, hot pepper, bay leaf.

Boil everything, then pour in 1 glass of 9% vinegar. Pour the not very hot marinade (about 70-80 degrees) over the tomatoes in the jars.

Leave for 15 minutes to sterilize. Then roll up the jars and turn them over until they cool.

The result is truly finger-licking tomatoes! Bon appetit!

Canned tomatoes for the winter in jars

Ingredients for a 2 liter jar:

tomatoes
horseradish leaves
currant leaves, cherry leaves (for a 2 liter jar - 3-4 pieces of each)
dill umbrella (for a 2 liter jar - 2-3 pieces)
garlic (for a 2 liter jar - 5 cloves)
cloves, peppercorns, allspice (6-7 pieces per 2 liter jar of each type of seasoning)
For brine per 1 liter of water:
salt - 1.5 tablespoon
sugar - 3 tablespoons
acetic acid 70% - 1 tsp.
On average, a 2-liter jar requires 1.2 liters of brine

Preparation:

To prepare canned tomatoes, select medium-sized fruits that are ripe, but not overripe, so that they do not fall apart during canning. In addition to tomatoes, you will need garlic and herbs - dill branches, cherry and currant leaves and horseradish leaves.

As well as cloves, peppercorns and allspice.
Wash the tomatoes thoroughly and prick them with a toothpick. We sterilize jars and lids over steam.

Wash all the seasonings and leaves thoroughly and then pour boiling water over them.
Boil 2 pans: water in one, brine in the other.

We put herbs, seasonings, tomatoes into sterilized jars, trying not to throw them away, but to fold them carefully. We put everything mixed together, in layers. Cut the garlic in half.

We do not place the tomatoes right up to the neck, leaving a little space.

Fill with boiled water and leave for about 5-7 minutes. At this time, prepare the brine: add sugar and salt to boiling water. We put spoons without heaps, but of course, sugar and salt from different manufacturers can be either sweeter or saltier (the finer, the saltier). Taste it. The brine should be more sweet than salty, but not cloying; a drop of saltiness should be present in it.

We drain the water from the jars (we do not use it for brine, only for the first fill). Fill with brine and add acetic acid on top. Twist and turn over for a short time.
The taste of tomato is amazing, moderately spicy, pleasant sweet and sour. The leaves give tomatoes their aroma; by the way, the more of them, the better. And the pickle is just a song! The taste of cloves is not felt at all, in general the aroma from all the seasonings is magical! Good luck with your preparations and bon appetit!

Note
It is recommended to pierce each tomato in the stalk area with a toothpick or a sterile needle before putting it in a jar. This is done so that the tomatoes are saturated with brine faster and better, and also so that the tomatoes have less chance of bursting in the water.

Canned tomatoes with carrots and onions

The taste of the tomato is sweetish, and the vegetables give them a special aroma. There is very little vinegar in this recipe, which is also important. In winter, tomatoes are eaten with pleasure, carrots and onions can be used in salads, and the filling also comes into play. The recipe is for a 3 liter jar.

Compound lightly salted tomatoes instant cooking for a 3 liter jar:
Tomatoes
Carrots - 2 pcs.
Onions - 2 pcs.
Garlic - 4 teeth.
Bell pepper - 1 pc.
Sugar (filling) - 3 tbsp. l.
Salt (filling) - 1 tbsp. l.
Vinegar (9% filling) - 1 tbsp. l.
Allspice
Black pepper

Preparation:

Cut the carrots into strips or grate them on a Korean grater.

Cut the onion into rings or half rings. Pour boiling water over the vegetables and close the lid for about 10 minutes. This is necessary so that the carrots warm up well and everything happens without explosions. The water can then be used for filling. Cut the bell pepper into strips.

Place spices in a clean jar, then carrots, onions and bell peppers, and then as many tomatoes as will fit. Pour boiling water over everything, cover with a lid and let stand for about 10 minutes. Then pour the water into a saucepan, add salt and sugar. Bring to a boil, remove from heat, add vinegar.

And pour the brine over the tomatoes. Roll up the lid, turn over and wrap until cool. Bon appetit!

Preparing for the winter - grandma's best recipe

Compound:
For 4 cups of well water:
Granulated sugar – 1 cup
Salt – 2 tsp. (not iodized)
Several black peppercorns. peas
Cinnamon – small piece (~1 cm) or pinch
Cloves – 3 – 4 buds
Bay leaf – 1-2 per jar
Vinegar essence – 1 tsp. for a 3 liter jar

Preparation:
Add peppercorns, cloves, cinnamon, bay leaves, sugar and salt to 4 cups of well water. Bring to a boil and dissolve sugar and salt, cool until warm. Place the washed tomatoes in clean jars, pour in the marinade and sterilize at the rate of:
1 liter jar - 7 minutes
2 liter - 10 minutes
3 liter - 15 minutes
IN last moment add vinegar essence.

Roll up. Turn upside down until cool. Bon appetit!

I wish you successful preparations! Cook with pleasure! If you liked the article and found it useful, share it on social networks. Buttons social networks are at the top and bottom of the article. Thank you, come back to my blog often for new recipes.

Almost every housewife prepares tomatoes for the winter, making all kinds of preparations from them.

How nice winter evening open a jar of canned tomatoes and eat them, for example, with boiled or fried potatoes, or with some porridge.

Canned tomatoes are delicious snack, which suits absolutely all dishes.

In addition, they can always be placed on festive table, they certainly won’t stay, all the guests will sweep them away at once and ask for more! So, how to make juicy tomatoes for the winter? Let's look at several golden recipes for canning these vegetables.

Tomato preparations for the winter: the best recipes step by step

Appetizer “Assorted” in marinade

Components:

For the marinade:

2 large heaped spoons of table salt – 60 grams;
4 large spoons without a slide of granulated sugar - 80 grams;
60 ml 9% table vinegar.

Let’s start preparing the “Assorted” tomato preparation for the winter:

Cherry with bell pepper

To prepare tomatoes for the winter this way you will need:

700 grams of cherry tomatoes;
Bulgarian pepper – 200-300 grams;
3-4 cloves of garlic;
Dill umbrellas – 2-3 pieces;
3-5 cherry leaves;
1-2 raspberry leaves;
Bay leaf – 2-3 pieces;
Allspice in peas - 3-4 pieces;
A piece of hot pepper - 1/3 of a pod;
Granulated sugar - 1 large heaped spoon;
2 small spoons of salt;
60 ml apple cider vinegar.

How to do:

We prepare the jars. To do this, rinse the containers thoroughly. To clean contaminants, you can use washing liquid for kitchen utensils or baking soda. After this, rinse everything several times;
Washed jars need to be sterilized. They can be sterilized over steam or in the oven;
Then place the washed dill umbrellas on the bottom of the prepared container;
Next, peel the garlic cloves and cut the hot pepper into small pieces. We also put it on the bottom of the jars;
Place cherry and raspberry leaves on top;
We wash the bell pepper, cut it in half and remove all the seeds, remove the stalk;
Cut the pepper into medium strips. Place half the pepper on the bottom of the jar on top of the sheets;
Wash the tomatoes thoroughly;
Place the tomatoes in jars and alternate them with strips of remaining pepper;
Next, put water on the fire and heat it to a boil. Pour hot water over all components and drain immediately;
Then pour boiling water over everything again and leave to stand for 10-15 minutes;
Drain the water from the jar into a saucepan, use it to make a marinade;
Add salt, granulated sugar, allspice peas, bay leaves to the water;
Place the marinade on the stove and heat to a boil. You need to boil everything for 3-5 minutes and add apple cider vinegar;
Pour the marinade over the tomatoes, cover with a lid and roll up;
We place cherry tomato preparations for the winter upside down, wrap them in a warm fur coat or blanket. Everything should stand until it cools down.

Tomatoes in their own juice

Recipe ingredients:

800 grams of fresh ripe tomatoes;
Garlic cloves – 3-4 pieces;
4-5 sprigs of parsley;
Cilantro – 4-5 sprigs;
4-5 dill sprigs;
1 mint sprig;
1/3 part of a hot pepper pod;
1 large spoon of salt;
2 large spoons of granulated sugar.

How to make this preparation for the winter from tomatoes:

Homemade green tomato preparations

"Eating"

What you will need:

Green tomatoes – 2 kilograms;
Onion – 2 heads;
2 garlic cloves;
Salt – 2 large spoons;
Allspice – 4-5 peas;
Table vinegar – 1 large spoon;
Vegetable oil.

How to prepare green tomatoes for the winter:

The jars must first be washed and various contaminants cleaned with detergent or baking soda;
Next, rinse the jars thoroughly several times. Sterilize them over steam or in the oven for about 15 minutes;
Then we peel the garlic cloves and put them on the bottom of the jars, and put allspice peas there;
Wash the tomatoes and cut them into several pieces. Place tomato slices in jars. Fold the vegetables tightly, leaving a little space on top for the onions;
Peel the onion heads and cut into thin half rings;
Place the onion on top of the tomatoes;
Place a 1.5 liter container of water on the stove and heat it up;
Add salt and granulated sugar to hot water and stir;
As soon as the water starts to boil, add vinegar and remove from the stove;
Fill the vegetables in jars with the prepared marinade to the very top, add 1 tablespoon of vegetable oil;
We put the material on the bottom of a large saucepan, place the jars and pour a little more than half of the water into the saucepan, cover the top with lids;
Place on gas and heat to a boil. As soon as the liquid begins to boil, sterilize for 15 minutes;
After this, we take out the jars, roll them up, place them upside down on the floor, and cover them with a warm blanket. Leave to stand until completely cool;
The salad should be stored in a dark place at a temperature of no more than 20 degrees.

Of course, preparations are not limited to these recipes. There are tons of them! You’ll open it in winter and be glad you took the trouble to prepare it in summer!

And there are recipes for zucchini preparations for the winter.

How delicious is gooseberry jam with oranges! Look for recipes Once you cook it once, you will cook it every year.

Green tomatoes stuffed with herbs and garlic

Components:

2 kilograms of green tomatoes;
1 onion;
2 heads of garlic;
2 pieces of sweet pepper;
5-6 sprigs of dill;
5-6 sprigs of parsley;
Table vinegar 9% - 90 ml;
Chopped horseradish root and leaves;
A little allspice;
Allspice in peas - 5-6 pieces;
A pinch of hot pepper.

How to prepare such an unusual preparation for the winter from green tomatoes:

We wash the tomatoes; there is no need to remove the stem;
Next, cut the washed vegetables in the middle, but not all the way, and make a hole with a knife;
Separate the garlic heads into cloves, peel them and cut them into thin slices;
Rinse and dry the greens;
We open the tomatoes a little at the cut site, put there slices of garlic and a sprig of dill and parsley;
Peel sweet peppers from seeds and cut into half rings;
Peel the onion and chop it into rings;
At the bottom of pre-prepared and sterilized jars we place onion rings, the remaining garlic, allspice peas, half of the chopped horseradish root and leaves;
Next, place the stuffed tomatoes tightly into the jar to the very top;
Place the remaining horseradish on top;
Pour hot water over the tomatoes and cover with a lid;
After 15 minutes, pour out the water and add boiling water again;
Then after 15 minutes, pour the water into a container, add salt and sugar;
Place the marinade on the stove, bring to a boil and pour into jars with tomatoes;
We tighten all the lids using a seaming wrench and remove the tomato preparations for the winter under a warm blanket until they cool completely;
Store the stuffed tomatoes in a cool, dark place.

Tomatoes for the winter are the most necessary preparation, because everyone loves them. It will be a great addition to any dish for breakfast, lunch and dinner.

And if the tomatoes are made in their own juice, then it’s two in one - you can eat the tomatoes themselves and drink tomato juice. Moreover, homemade marinades and juices are much tastier and healthier than store-bought ones!

If you like to prepare vegetables for the winter, then be sure to pay attention to tomatoes. These wonderful vegetables can be salted and pickled separately (both green and red), they can be added to assorted vegetable rolls, and also in salads, lecho, adjika, and you can also prepare tomato juice at home. There are so many recipes for preparing tomatoes for the winter that it would take a very long time to list them. It’s better not to waste time, but start preparing delicious tomato rolls for future use. Simple and detailed recipes with step by step photos, collected in this collection will help you, no matter if you are a beginner or already a pro at home canning.

Selected recipes for preparing tomatoes for the winter

The best recipes for tomato preparations with photos

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The spicy zucchini salad we are preparing today is delicious. home preparation easy to prepare and accessible to everyone. It won’t take you much time to prepare it for the winter. Zucchini salad has a spicy and, at the same time, delicately sweet taste.

If you managed to grow a rich harvest of tomatoes, then you definitely need to find a use for it; namely to execute preparation for the winter from tomatoes. All kinds of homemade canned tomato recipes represent numerous culinary delights: jelly tomatoes, salted and pickled tomatoes, natural tomatoes in jars, ketchups, juices, salads and, of course, assorted vegetables. All that remains is to choose the preparation to your taste! We have collected the most for you interesting recipes. So, we are preparing tomato preparations for the winter.

Recipe for tomatoes canned in their own juice

For harvesting, only small ripe tomatoes of round or oval shape are selected. The size of tomatoes should be no more than 5 cm in diameter. The sorted tomatoes are washed, the skin is cut crosswise on top, and they are blanched in boiling water for 1-2 minutes, after which they are immediately immersed in cold water. Now the skins of the tomatoes can be removed very easily. Next, prepare tomato juice. Overripe or crushed tomatoes are steamed in a separate bowl over moderate heat and then rubbed through a sieve. The result should be juice, to which salt is added, at the rate of 60 g per liter. The juice is brought to a boil on the fire.

Peeled tomatoes are placed in sterilized jars. The container is gently shaken so that the vegetables are light as close to each other as possible. Next, the jars of tomatoes are filled with tomato juice and placed in a large saucepan with boiling water to sterilize for 8-10 minutes. After the workpieces are rolled up with boiled lids, they are put away for cool storage.

Recipe for preparing peeled tomatoes with hot and sweet peppers

This pickled product for one three-liter jar includes the following ingredients:
- 2.5 kg of ripe tomatoes,
- 1 pod of hot red pepper,
- 1 sweet pepper,
- 10 black peppercorns and 5 allspice,
- 1 parsley root,
- 1 carrot,
- 2 liters of water,
- 30 g salt,
- 5 tbsp. Sahara,
- 4 tsp. 80% acetic acid.

The washed tomatoes are lightly cut, blanched for 2 minutes, transferred to cold water and then peeled. Peppers (sweet and bitter) are peeled and cut into thin strips. The carrots are peeled, washed and cut into circles. The greens (if used in the recipe) are coarsely chopped. Parsley roots are chopped. Tomatoes along with other ingredients are placed in jars and filled with boiling brine. Next, the jars are sterilized for about 20 minutes, acetic acid is poured into them and they are rolled up. Almost everything before it cools “Tomato preparations for the winter” recipes wrap themselves in a blanket.

Recipe with grapes

The original preparation of tomatoes for the winter is obtained with the addition of grapes. On average, for one three-liter jar you will need:
- tomatoes (as many will fit in the jar to the top),
- 1 bunch of grapes,
- 3 cloves of garlic,
- 1 pod of hot pepper,
- 1 sweet pepper,
- 5 leaves of cherries and currants,
- 2-3 sprigs of dill,
- 10 black peppercorns,
- 2 bay leaves,
- 1 horseradish leaf,
- 1 tbsp. salt,
- 1 tbsp. Sahara.

The tomatoes are washed and pricked in several places with a toothpick. Spices taken from a bunch of grapes, sugar, salt are placed in sterilized jars and tomatoes are placed on top. Filled jars are filled with boiling water, covered with lids and left for 25 minutes. After the specified time, the water is drained from the cans, brought to a boil again and re-filled into the cans, which are then rolled up. After being rolled up until it cools down under a blanket, it is put away in a cool place for long-term storage.

Recipe for dessert tomatoes with apple juice for the winter

Not too large red tomatoes selected for harvesting are pricked in 3-4 places and lowered into boiling water for half a minute. Separately, boil apple juice with salt and sugar (for 1 liter of juice, take 30 g of salt and the same amount of sugar). The prepared tomatoes are placed in sterilized three-liter jars, and each also contains 8-10 fresh lemongrass leaves. The jars are filled with boiling apple juice with spices and left for 5 minutes. After pouring, it is drained, brought to a boil, the jars are again filled with it to the very neck and left to infuse for five minutes. The procedure is repeated 4-5 more times, and the jars are rolled up. In a similar way - in apple filling - you can prepare; but it is important to choose the right vegetables so that they combine successfully with apple juice.

Recipe for delicious winter tomatoes with red currant juice

A slightly unusual combination at first glance, but quite acceptable. Moderately sour fragrant currant will perfectly complement the natural taste of tomatoes, making it brighter and richer. For this preparations for the winter from tomatoes You only need to take ripe tomatoes. And to fill 1 liter of water, take 50 g of salt and bee honey, 300 ml of red currant juice.

Tomatoes, previously washed and dried, are pricked with a toothpick and dipped in boiling water for 30 seconds. Afterwards the filling is prepared. In one liter of water, dissolve salt, bee honey and pour red currant juice ( homemade). Next, the jars, at the bottom of which you need to put some currant or cherry leaves, a sprig of tarragon, a couple of lemon balm leaves, are filled with tomatoes and filled with the prepared hot sauce. After keeping the workpiece for 5 minutes, the filling is drained from it, boiled and poured into jars again (repeat the procedure 2 times). After the second filling, jars of tomatoes with red currant filling are hermetically sealed with lids.

Recipe for preparing tomatoes with cherry branches

More often, when preserving tomatoes, only cherry leaves are used, but in this recipe, small twigs of cherries with leaves are used. You will also need:
- 2 kg of ripe tomatoes,
- 50 g salt,
- 100 g sugar,
- 1 liter of water,
- ? tsp citric acid.

The tomatoes are split at the point where the stalk is attached, placed in jars, and cherry branches are placed along the walls of the container (approximately 5 pieces per 3-liter jar). The tomatoes should press the cherry branches. Citric acid dissolves in water with salt and sugar. Afterwards, the solution is brought to a boil and the tomatoes are poured with it. Jars with the preparation are sterilized for 10-12 minutes and rolled up.

Tomato preparations for the winter with gelatin

To prepare the brine for the “” recipe, 4 liters of water will require 0.5 kg of sugar, 100 g of salt and spices for the marinade (cloves, cinnamon, dill, bay leaf, allspice, etc.). You will also need 11 tbsp. gelatin and a glass of water. Gelatin is dissolved in the specified volume of water and left to swell for 2-4 hours. Large dense tomatoes are cut into 4-6 parts; small tomatoes can be left whole. Onions cut into rings (for each 3-liter jar you need 1-2 large onions). The brine is boiled for 5 minutes, the swollen gelatin is added to it, and the tomato filling is mixed. Tomatoes and onions are placed in jars and filled with hot liquid. The jars are sterilized in about half an hour. And, before rolling them up, 1 tsp is poured into each jar. vinegar essence.

Recipe for tomatoes and gooseberries

Not only grapes are used in canning tomatoes, but also gooseberries. And at the same time very successful! According to the recipe, the tomatoes are pricked (so as not to burst when pouring boiling water) and blanched. The gooseberries are sorted, the tails are cut off, and each berry is also pierced with a toothpick. Tomatoes are placed in jars and sprinkled with gooseberries. To fill 1 liter of water, take 50 g of salt and sugar. Filled jars are filled with hot brine and rolled up. Although, for additional sterilization, the filling can be drained after 5 minutes of infusion, boiled and poured into the container again (as in previous recipes).

Recipe for caviar from unripe tomatoes

Delicious preparations for the winter from tomatoes The unusual tomato caviar will continue, for the preparation of which exclusively unripe and even green tomatoes are selected. So, for about 0.5 kg of tomatoes you need:
- 1 medium carrot,
- ? bulbs,
- 25 g parsley roots,
- 100 ml non-spicy tomato sauce,
- 1 tbsp. salt with a slide.

All ingredients for caviar - tomatoes, carrots, onions and parsley roots - must first be fried in vegetable oil or baked in the oven. And then, after cooling them, pass them through a meat grinder into a homogeneous mass. The resulting vegetable puree is salted, sugared, and added tomato sauce along with seasonings. All this is mixed, placed in an enamel pan and brought to a boil over low heat. After boiling, the caviar is immediately transferred to jars and covered with metal lids. At the end of preservation, the jars are sterilized for about 1 hour and rolled up.

Recipe for the winter with sunflower oil

To start preparing the preparation, a marinade is prepared. Add 2 tbsp per liter of water. with a pile of sugar, 3 tbsp. salt, 10 bay leaves, 10 black allspice peas, 15 g cloves. Place several black peppercorns, onions, cut into rings at the bottom of sterilized jars and place tomatoes cut in half (preferably cut side down) on them.

The tomatoes are “covered” with onion rings on top. Then the hot marinade is poured in, and the jars are placed in a wide saucepan with warm water to sterilize: gradually the water is brought to a boil, the jars need to be covered with lids and kept in boiling water for about 15 minutes. Then, after removing the jars, add vegetable oil to them so that it completely covers the marinade on the surface and forms a layer of 3-5 mm. Now the container can be rolled up and wrapped in a blanket until it cools.

Recipe for “Vologda” tomatoes for the winter

The ingredients for the recipe are as follows:
- 3 kg of ripe tomatoes,
- 1 kg of onion and sweet bell pepper,
- 5 heads of garlic,
- allspice.
For the marinade you will need:
- 2 liters of water,
- 6 tbsp. Sahara,
- 3 tbsp. salt,
- 2 tbsp. sunflower oil,
- 1 tbsp. 70% vinegar essence.

Dense red tomatoes are cut into 4 parts. Onions and sweet peppers are cut into rings. The garlic is crushed. Then the vegetables are placed in jars and poured with hot marinade. For the marinade, salt and sugar are dissolved in water, brought to a boil and then vinegar essence is poured into them and sunflower oil. After filling the jars, they are placed to sterilize for 10-15 minutes. And then they roll it up, turn it upside down and leave it in that position until it cools. The marinade in jars may become a little cloudy due to the garlic, but this is not scary and will not spoil the taste of the product at all.

Recipe “(with pulp)”

For harvesting, you will need overripe tomatoes, which you will probably find when harvesting vegetables. From these tomatoes, or just moderately ripe ones, you can make excellent tomato juice with pulp. To do this, red tomatoes are peeled, transferred to a container of suitable volume and simmered over low heat.

Then the well-cooked tomatoes are rubbed through a sieve or pureed using a blender. The resulting mass is poured into a saucepan and boiled for half an hour, after which it is poured into jars and sterilized for another 30 minutes at a temperature of 90 C. The jars are rolled up. Lemon juice can be added to the juice during capping.

Spices are not added to the juice with pulp; It is better to add them to taste immediately before using the preparation in winter.

Recipes “Tomato preparations for the winter” There are a variety of them - for every taste! They also prepare stuffed ones, salt them (with other vegetables, with honey, with cinnamon, gelatin, carrot tops or rich sets of spices)... And about tomato-based salads in general they make up separate category home preserves! After all, their diversity and unique taste will become indispensable in the cold. Preparing tomatoes for the winter is a great snack for all occasions!