The most delicious recipes for pickling tomatoes with plums for the winter, with and without vinegar, storage

How to pickle tomatoes with plums

Winter sunsets are only simple in appearance. To get the desired product, you need to know some nuances.

1. In order to prepare pickled tomatoes with plums, you need to select both products of the same size. They should be dense, not wrinkled and with thick skin.
2. Before placing the products in the prepared containers, you need to make punctures in the area of ​​the stalk. Large fruits can be divided into halves.
3. You can add sweet peppers of different colors. Combine with tarragon tomatoes, sprigs of thyme, dill, caraway seeds, currant and cherry leaves.

Important! Do not overuse vinegar. You must strictly follow the recipe. Excess will kill the aroma of spices, and the resulting marinated roll will turn out sour.

Tips and Tricks

For pickling, you need to choose tomatoes and plums of the same size, strong and with thick skin. Before forming in bottles, be sure to pierce holes near the stem. If the fruits are fleshy and weighty, then they can be cut in half, but no more.

For decoration and a brighter taste, you can add bell peppers, onion rings, dill or other ingredients to the jar. Tarragon, thyme, dill, cumin, currant and cherry leaves are perfect for this recipe.

It is especially important to monitor the amount of vinegar during the preparation process. Because its large volume will kill all the smells and tastes of spices, and the tomatoes will be sour and have an unpleasant taste. If there is a little essence, the fruits will not burst, will remain intact, and will acquire a sweet and sour taste.

Classic recipe for pickled tomatoes with plums

What you will need:

• tomatoes - 1.5 kg;
• fruits - 1 kg;
• celery - 3 g;
• garlic - 20 g;
• bay leaf - 2 pcs.;
• black peppercorns;
• onion - 120 g;
• sugar - 70 g;
• salt - 25 g;
• vinegar 9% - 50 ml.

How to cook:

1. Wash both types of fruits. Prick with a fork.
2. Pour spices into prepared glass containers.
3. Divide evenly and place the main ingredients into jars.
4. To boil water. Pour it into prepared containers. Leave for a quarter of an hour.
5. Return the liquid from the containers to the pan.
6. Add sugar and salt there. Pour in vinegar. Boil. Immediately remove the marinade from heat. Pour into jars.
7. Cover each container with pre-sterilized lids. Place it upside down. Leave for 24 hours. Turn over.

Pickled green tomatoes for the winter just like in the store

Very tasty tomatoes, similar to those sold in stores during Soviet times. They are very easy and quick to prepare. In winter, and at any other time of the year, such an appetizer will not go unnoticed at any feast!

Crispy and very tasty! I strongly advise you to try them too - you won’t regret it!

Ingredients for a 3 liter jar:

• Garlic – 120 gr.
• Tomatoes – 1.7 kg.
• Currant leaves – 3-4 pcs.
• Allspice – 5-7 peas
• Black pepper – 18-20 peas
• Salt – 6 tsp.
• Granulated sugar – 6 tbsp.
• Vinegar 9% - 120 ml.

Cooking process:

First of all, peel the garlic. You can take more or less of it, according to your taste. If the slices are large, cut each clove into 2-4 pieces, depending on the size.

We wash the tomatoes. On each vegetable you will now need to make a cut-pocket for the garlic. For example, we simply cut out the area around the stalk.

Now insert a piece of garlic into this cut, piercing the pulp.

Wash the jar in a soda solution, removing all dirt and greasy marks.

It is very important. We sterilize glass containers, along with their lids, in any convenient way.

For example, in the oven or the old fashioned way - over steam. The lids can simply be boiled for about 5 minutes. After sterilization, the jars need to cool slightly.

When the container has cooled down a little after warming up, place currant leaves and peppercorns on the bottom. Arrange the tomatoes and garlic tightly, trying not to leave large voids.

When the jar is full, fill the contents to the top with boiling water.

We do this carefully, slowly, to maintain the integrity of our container.

Cover with a lid, not tightly. Cover the top with a warm blanket and leave it like that for 15-20 minutes. During this time, the vegetables will warm up well, and some of the microbes will be destroyed.

This is important so that the workpiece is well preserved.

By that time, prepare a new portion of boiling water. We drain the water from the jar into a separate bowl - we will need it later. Pour fresh boiling water into glass containers. Cover again with a lid and blanket for a quarter of an hour.

Based on the water that we drained for the first time, we will prepare a brine. For 1 jar, add salt and granulated sugar. Stirring until the crystals dissolve, bring the liquid to a boil. Add vinegar and stir.

Pour marinade over our tomatoes. This time we seal it tightly. Turn over onto the lids and onto a lined towel. Cover the top with a blanket and leave for 1-2 days until completely cooled.

source - https://www.youtube.com/watch?v=w6IX2TNk-lk

Then you can transfer it to the cellar. This preparation can be stored even in a city apartment, since it contains a high vinegar content. The main condition is in a dark and dry place, for example, in a kitchen cabinet.

Marinated tomatoes with plums and garlic

What will be needed:

• tomatoes - 1 kg;
• fruits - 1 kg;
• bay leaf - 4 pcs.;
• cloves - 10 buds;
• garlic - 30 g;
• sugar - 90 g;
• salt - 25 g;
• vinegar - 50 ml;
• water – 900 ml.

How to marinate:

1. Rinse the fruits thoroughly.
2. Process the garlic. Cut into thin slices.
3. Place the fruits in previously prepared, washed and scalded jars.
4. Place garlic and spices on top.
5. Boil water in a saucepan. Pour into jars. Let stand for a quarter of an hour, covering with lids.
6. Pour into a saucepan. Boil. Repeat the previous step, but keep the water in the jars a little longer.
7. Place the liquid back into the saucepan. Add sugar, salt and boil. Add a liter of water. Bring to a boil again. Remove from heat. Add vinegar.
8. Pour the marinade into jars. Roll up. Turn over onto the lid. Cool, wrapped in a warm blanket.
9. Storing the pickled preparation in the cold.

Tomatoes for the winter with plums and spices

Ingredients:

• celery (greens) - 2 leaves;
• horseradish (leaves) - 1 pc.;
• dill - 1 umbrella;
• black and Jamaican pepper - 5 peas each;
• onion - 100 g;
• garlic - 20 g;
• tomatoes - 1.6 kg;
• blue plums - 600 g;
• salt - 40 g;
• sugar - 100 g;
• vinegar - 90 ml;
• cardamom - 1 box;
• juniper berries - 10 pcs.

Preparation:

1. Place a leaf of celery, horseradish, an umbrella of dill, and both types of pepper, divided in half, into prepared sterilized vessels on the bottom. Add half of the onion, processed and cut into half rings, and garlic. Place fruits in containers.
2. Heat water to 100 °C. Pour into prepared containers. Hold for five minutes. Strain back into the saucepan/saucepan and bring to a boil again. Repeat the filling procedure.
3. The third pour into the jars is the marinade. Salt, sweeten the boiling water, and boil again. Add vinegar. Remove from heat. Pour marinade over tomatoes. Roll up. Turn upside down. Wrap with warm cloth. Cool.

Attention! The marinated preparation can be stored for more than 3 years.

A simple recipe for tomatoes and plums

Products:

• tomatoes - 1 kg;
• fruits - 500 g;
• garlic - 30 g;
• black peppercorns - 15 peas;
• salt - 60 g;
• sugar - 30 g;
• vinegar 9% - 50 ml;
• refined oil - 30 ml;
• water - 500 ml;
• celery (greens) - 10 g.

Technology:

1. Rinse the fruits thoroughly. Process, removing stems and stems.
2. Peel the garlic. Rinse the celery.
3. Break the fruit in half. Remove the seeds.
4. Place celery in the bottom of sterilized jars. On top are prepared fruits.
5. To boil water. Pour into jars. Cover with metal lids. Let stand for 20 minutes.
6. Remove the covers. Strain the liquid into a saucepan using a plastic lid with holes.
7. Add black peppercorns to each container.
8. Process the garlic. Cut into plates. Pour evenly into jars.
9. Pour sugar, salt, refined oil into the drained liquid. Then - vinegar. After boiling, immediately remove from heat.
10. Pour into jars. Roll up with pre-sterilized lids. Turn over. Wrap up in a blanket. Cool.
11. Store in a dark, cool place for up to 3 years.

Preparation

1. Wash each plum in water and remove seeds. To do this, use a knife to cut the fruit in half along the cut. It is better not to seal fruits with seeds, especially if you store the preserved food in your apartment.

2. Wash the celery greens and place them on the bottom of the washed jars. There is no need to sterilize the containers; we will prepare the preserves by double filling. Place the washed tomatoes on top of the celery. It is best to use the “Slivka” variety. And for tomatoes - pitted plums, filling the jars to the top.

3. Bring water to a boil in a saucepan or kettle and pour it into containers along the edges. Cover with a metal lid and leave to steam for 20 minutes.

4. After this, pour the water back into the pan, replacing the metal lid with a drain lid.

5. Peel the garlic, rinsing the cloves immediately in water, and cut into slices into jars, adding black pepper along with the peppercorns.

6. Pour salt, sugar into the drained water, add vinegar and vegetable oil. At this stage, sugar can be replaced with honey. Mix everything thoroughly and boil again.

Tomatoes for the winter with plums without vinegar

Prepare:

• tomatoes - 2 kg;
• plums - 500 g;
• lavrushka - to taste;
• black peppercorns - 20 pcs.;
• dill (greens) - 30 g;
• parsley (greens) - 30 g;
• salt - 60 g;
• sugar - 100 g.

Process:

1. Sterilize the container in which the workpiece will be stored.
2. Place, alternating, washed and processed fruits. Place bay leaf, pepper and coarsely chopped herbs on top.
3. Boil water in a saucepan. Pour it into jars. Keep for a quarter of an hour. Strain back into the pan. Sweeten and salt. Bring to a boil.
4. Pour in the prepared marinade. Cover with a blanket. Cool.
5. Keep refrigerated.

Tomatoes marinated with plums and almonds

What will be needed:

• tomatoes - 300 g;
• plums - 300 g;
• almonds - 40 g;
• filtered water - 500 ml;
• sugar - 15 g;
• salt - 10 g;
• vinegar - 20 ml;
• hot pepper - 10 g;
• bay leaf - 3 pcs.;
• dill (greens) - 50 g;
• garlic - 5 g.

How to marinate:

1. Wash the glass container and wipe dry. Sterilize. Place allspice, bay leaves, chopped dill, and sliced ​​garlic on the bottom.
2. Wash the main ingredient. Place mixed with spices in jars up to half the volume.
3. Wash the fruits. Dry. Place an almond nut in place of the pit. Place in containers. Place hot pepper rings on top.
4. Pour boiling water into jars. Leave for a quarter of an hour. Return it to the saucepan again. Distribute the amount of salt, sugar and vinegar among the jars.
5. Add boiling water.
6. Roll up. Cover with a blanket. Cool.

Marinated tomatoes with herbs

Ingredients:

• 1 kilogram of tomatoes;
• half a kilogram of plums;
• 1 piece of onion;
• 2 heads of garlic;
• allspice and peppercorns;
• a pair of dill umbrellas;
• horseradish leaf;
• 5 tablespoons of sugar;
• 2 tablespoons salt;
• Bay leaf;
• one hundred grams of table vinegar.

Plums and tomatoes of the same size need to be washed under running water with a sponge, dried, and then pierced several holes near the stalk of each vegetable and fruit. Jars must be sterilized or thoroughly washed in advance.

Place bay leaf, dill, horseradish and all the pepper on the bottom of a clean container. The onions should be peeled and cut into six equal parts. The jar is completely filled with plums and tomatoes, and pieces of onion are inserted into the middle. Next, water is boiled and poured into a jar with prepared fruits. After twenty minutes, the water is poured into a saucepan, where salt, sugar and vinegar are added. When the marinade boils, you can pour it over the tomatoes and plums. The snack should be stored upside down in a cool place without direct sunlight.

Marinating tomatoes with plums and herbs

What will be needed:

• onion - 120 g;
• black and allspice - 5 pcs.;
• sugar - 120 g;
• plums - 600 g;
• tomatoes - 1 kg;
• vinegar - 100 ml;
• fresh celery (greens) - 30 g;
• cilantro - 30 g;
• green dill - 30 g;
• dill (umbrellas) - 10 g;
• horseradish - 1 leaf;
• salt - 120 g;
• garlic - 20 g.

How to marinate:

1. Sterilize glass containers.
2. Wash all greens. Place on the bottom of the jars.
3. Cut the processed onion into rings. Add to the jar along with the garlic, separated by slices, pepper and bay leaves.
4. Wash the main ingredients. Prick with a fork.
5. Place the fruits in a container, alternating evenly.
6. To boil water. Pour into container. Keep for 5 minutes, covered with sterilized lids. Return to the saucepan. Boil again. Pour into jars and keep for another 5 minutes.
7. Return the water to the saucepan. Add salt, sugar. After boiling, add vinegar.
8. Pour the resulting marinade into the prepared container. Roll up. Turn over. Cool under the blanket.
9. You can marinate tomatoes with any spices to your taste.

Preparing tomatoes with plums and onions

Required:

• tomatoes - 1.8 kg;
• onion - 300 g;
• fruits - 600 g;
• black peppercorns - 3 peas;
• garlic - 30 g;
• dill;
• laurel;
• gelatin - 30 g;
• sugar - 115 g;
• water - 1.6 l;
• salt - 50 g.

How to marinate:

1. Pour gelatin with cold water (250 ml). Set aside to swell.
2. Rinse the fruits. Break. Remove the seeds.
3. Process tomatoes and onions and cut into rings.
4. Place in a glass container, alternating with plums and herbs. Sprinkle peppercorns and bay leaves between layers.
5. Sweeten the water, add salt and boil. At the very end add gelatin. Mix. Boil. Remove from stove.
6. Fill the containers with the resulting mixture. Cover with lids.
7. Place in a saucepan with a cloth napkin on the bottom. Pour in warm water. Sterilize.
8. Carefully remove the cylinders. Roll up. Cool.

Choosing a variety of tomatoes and plums

When choosing these ingredients, you should pay special attention to the taste of tomatoes, since most plums have a rich sweetness. The tomatoes should not be the same, otherwise the marinade will turn out cloying and sweet.

Let's look at the main points that you should pay attention to when preparing tomatoes and plums for the winter:

1. The size and thickness of the skin of the fruit (it is recommended to select thick-skinned tomatoes, and not large-skinned plums).
2. Taste qualities (here everyone chooses for themselves, since some like everything sweeter, while others like it the other way around).
3. Fruit shape (especially large and round tomatoes are quite difficult to get out of the jar, so it is better to give preference to smaller, oblong varieties).
4. As mentioned earlier, it is not recommended to choose large varieties of plums, otherwise you will end up with a product that is not a tomato with plums, but vice versa.
5. Recipe that will be used to prepare pickled vegetables with additions.
6. What additional things are planned to be used when preparing fruits for the winter (greens, vinegar, zucchini or other additions).

Based on these parameters, everyone chooses for themselves which varieties of tomatoes and plums to use to prepare a pleasant addition to the winter meal.