Tomatoes for the winter with citric acid - recipes for 1 and 3 liter jars, pickled sweet and salty tomatoes without sterilization

Tomatoes with citric acid are the same familiar pickled tomatoes, with the only difference that when preparing them, citric acid is used as a preservative instead of the traditional 9% table vinegar. They taste just as sweet and sour and aromatic, but without the vinegary taste and smell that some people don’t like. Read further in this article about how to seal tomatoes without vinegar and citric acid.

Secrets of pickling tomatoes with citric acid

Once they have tried these tomatoes, many housewives switch to this particular canning option and only bake tomatoes according to recipes that include this ingredient. They explain this by saying that the finished product acquires a harmonious sweet and sour taste, does not smell of vinegar, the tomatoes remain firm, and the brine is clear because it does not become cloudy.

In principle, preparing tomatoes with citric acid is no different from preparing tomatoes with vinegar. You will need all the same ingredients: tomatoes themselves, ripe, slightly unripe or even brown and other vegetables and root vegetables, various spices, granulated sugar and kitchen salt for the marinade. The cooking technology is similar and familiar to every housewife, so there shouldn’t be any difficulties here either.

Whether or not to sterilize tomatoes is also at the discretion of the housewife. Below we will give a description of canning with double pouring of boiling water and marinade, without sterilization. As an alternative, after the first filling with marinade, you can sterilize the jars: 5-10 minutes for 1 liter and about 15 minutes for 3 liters.

How much citric acid is needed per jar?

Although the procedure for preparing such tomatoes is almost identical to the classic one, you should be careful when calculating the ingredients. Citric acid is not much inferior to vinegar in properties; if you overdo it, it will ruin the dish.

Cooking features:

The tomatoes will remain firm and not soft, and the brine will be clear and not cloudy.
It is better to select tomatoes that are small, dense and without breaks. These will perfectly retain all the beneficial properties.
The same products are required as for classic seaming: ripe tomatoes, other vegetables, various spices, sugar, acid and a little salt. The cooking technology remains the same.
Sterilization of tomatoes is not necessary; housewives choose for themselves. Instead of products, you can sterilize jars: 1 liter – 5-10 minutes, 3 liters – 15 minutes.

Amount of citric acid

1 liter	2 liters	3 liters
1/3 tsp.	1 tsp	1.5 tsp. (with a slide)

Much depends on the quantity, size and variety of tomatoes, as well as the use of other vegetables. If desired, you can add/reduce the preservative. Here is the dosage for the classic recipe.

Tomatoes with citric acid for the winter: recipe with horseradish and currant leaves

To prepare sweet and sour tomatoes according to this original recipe for a 3-liter container, you will need to take the following ingredients:

ripe red tomatoes – 2 kg;
1 PC. red or yellow sweet pepper;
1 large horseradish leaf;
5 pieces. currant leaves;
2–3 laurels;
1 medium-sized garlic;
1 tsp. dill seeds;
1 full tbsp. l. Sahara;
1 tbsp. l. kitchen salt;
1 tsp. acids;
1 liter of cold water.

Step-by-step guide to preparing pickled fruits with currant leaves and horseradish leaves:

Wash and sterilize jars of the required volume over steam and dry.
Wash the tomatoes, changing the water several times, pierce each tomato with a skewer so that they do not crack from the boiling water.
Wash the pepper and green leaves, cut the pepper into medium-sized pieces or strips with a sharp knife.
Place horseradish and currant leaves on the bottom of each container, add the rest of the seasonings.
Place ripe tomatoes on top interspersed with chopped peppers up to the neck.
Pour boiling water over them and leave on the table to steep for 20 minutes.
Drain the cooled water from the jars into an enamel pan, boil it again, but with the addition of preservatives, and stir.
Pour fresh boiling marinade over the tomatoes and immediately roll up using tin lids. It is acceptable to use containers with screw caps; it is much more convenient.
Turn the jars over, place them under a blanket or something warm and leave them there for at least 1 day.

After they have completely cooled, store them in underground storage (basements or cellars) or in the coldest and darkest place in the living room.

Sweet tomatoes for the winter in 3 liter jars without sterilization with vinegar

It is relevant to say that the presence of sugar in the brine should be in large quantities. The brine retains the sweet taste.

Preparation

1. Use sterile jars to fill the tomatoes. We lower the prepared fruits to half the jar. Then we put in each jar: dill, cut sweet pepper slices, black currant leaves, hot pepper pod, 2 cloves of garlic.

2. After this, we continue to fill the remaining half of the jar with tomatoes up to the neck. We try to place the fruits tightly together.

3. Add black peppercorns to the jar and add 2 bay leaves.

4. Pour boiling water into the jar and leave it for 10 minutes with the lids on.

5. Next, put a lid with holes on the neck of the jar and pour the brine into a basin.

6. Place the bowl on the fire and bring the brine to a boil.

6. Meanwhile, put in a jar: 3 tbsp. spoons of salt, 6 tbsp. spoons of sugar and

3 teaspoons vinegar.

7. Pour boiling brine from the basin into the sweet tomatoes up to the very neck of the jar.

8. Immediately roll up the lids using a key. Wrap until cool.

Marinated tomatoes with citric acid and garlic

This option will appeal to those who prefer tomatoes with spicy seasonings, in particular garlic. So, you will need to take:

2 kg of tomatoes, fully ripe, slightly under-ripe or brown;
1 medium-sized sweet pepper;
1 hot pepper;
1 large garlic;
2–3 laurel leaves;
1 tsp. dill seeds;
5 pcs. peppercorns, black and allspice;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
1 tsp. acids;
1 liter of clean cool water.

The algorithm for preparing, cooling and storing tomatoes with garlic is standard.

Sweet pickled tomatoes with onions in jars

The fruits will not be as usual, but will be sweet. We prepare a recipe for the winter without sterilizing the workpiece. At the same time, we apply the recipe for 1 and 1.5 liter jars.

What you will need for a 3 liter jar:

tomatoes
bulb onions
salt - 2 tbsp. spoons
sugar - 5 tbsp. spoons
Essence of acetic acid 70% - 1 tbsp. spoon
cloves - 5 pcs. per jar

Cooking method

1. Be sure to pierce the tomatoes with a stick into the very stem so that the skin on the fruit does not burst. For a beautiful combination, take fruits of different colors - red and orange.

2. Cut the onion into rings, but not very thin, otherwise its taste in the preparation will be bad. We begin to fill the sterilized jars: 5 cloves for each jar, a layer of onion rings, tomatoes. Alternating onions with tomatoes, fill the jars to the top.

3. Immediately fill all the jars with boiling water, cover with lids and leave to stand for 15-20 minutes. Then pour the brine from the jars into a boiling pan.

4. In 1.5 liter jars without brine we put: 1 tbsp. a heaped spoonful of salt and 3 tbsp. spoons of sugar. Pour into 1 liter jars: 1 heaped dessert spoon of salt and 3 dessert spoons of sugar. The jars need to be shaken so that the salt and sugar spill into the depths.

5. Fill all the jars with boiled brine until just up to the shoulders.

6. The last step is to pour the essence: into 1.5 liter jars - almost a full 1 tbsp. spoon, in 1 liter jars - a little less than a full dessert spoon.

7. Take a pan with brine and fill the jars to the top. Let the brine flow from the jar, it doesn’t matter, there is a towel to absorb it.

8. Screw the lids on the jars, turn them over and wrap them “under a fur coat.”

It turned out 3 cans - 1.5 liters and 3 cans - 1 liter.

Tomatoes with citric acid and bell pepper

In this recipe, the main component after the tomatoes is bell peppers of sweet varieties. Here's what you'll need to make this version of pickled tomatoes:

2 kg of tomato fruits;
2–3 pcs. bell pepper (green, yellow and red are suitable, you can take a piece of different shades to make a multi-colored assortment);
1 bitter pod;
0.5 garlic head;
2–3 laurel leaves;
1 tsp. dill seeds;
black, allspice – 5 peas each;
regular salt – 1 tbsp. l.;
2 tbsp. l. sugar;
1 tsp. acids;
1 liter of cool water.

You can roll up tomatoes with citric acid and pepper according to this recipe in exactly the same way as the previous ones - according to the classic canning option.

How to pickle tomatoes with lemon

Recipes for pickling tomatoes with citric acid are suitable for those who do not like the specific taste of vinegar in preserves. Tomatoes with this method of marinating turn out sweet and sour. In this case, the amount of sugar can be changed, taking into account the wishes of the family. Based on the classic recipe presented, you can prepare a variety of other pickles, diversifying them with additional ingredients.

A little about the cooking technology:

With sterilization. All components are placed in a clean, prepared container, and boiling liquid is poured in. Afterwards, the container is placed in a pan of water (warm; hot or cold will make it burst) and sterilized for 10-15 minutes, taking into account the volume of the container. It is recommended to place a flannel cloth on the bottom of the pan and place the jar on it.
No sterilization. All components are placed in a washed container, except for salt, granulated sugar and citric acid. Boil water is poured in and left for a quarter of an hour to warm up the contents of the jar. The water is drained, salt and granulated sugar are poured into it, and it is boiled again. Citric acid is poured into the tomatoes and filled with boiling brine.

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Simple recipe

Rolling up this classic recipe is quite simple. Considering the specified amount of sugar, the tomatoes will turn out sweet. If desired, the volume of sugar can be changed.

Necessary components for marinating in a liter jar:

tomatoes - 0.7 kg;
sugar - 35 g;
laurel leaf;
water - 350 ml;
salt - 6 g;
citric acid - 4 g;
black pepper - 2 peas;
parsley - 2 sprigs.

Procedure:

Wash the containers, put parsley and bay leaves in them.
Place selected, washed and dried vegetables in a container.
Add salt, acid, granulated sugar.
Boil the specified amount of liquid and pour over the tomatoes. The volume may vary depending on the filling density of the container.
Place the container in a saucepan with water, cover with a lid and sterilize for 10 minutes.
Remove the container, close it tightly, turn the lid down and cover to keep warm.

Sealing using three-liter jars is done in the same way, but it is necessary to increase the amount of these components three times and the sterilization time to 15 minutes.

Slices with butter

It’s very tasty to cook tomatoes using this method. But there is one subtlety: you need to choose very dense tomatoes and cut them along the flesh line so that the juice inside the slices is preserved. The amount of salt, citric acid and sugar is indicated for 1 liter of marinade.

Required components:

tomatoes - 1.5 kg;
salt - 25 g;
citric acid - 4 g;
granulated sugar - 75 g;
garlic;
laurel leaf;
dill;
onion - medium;
sunflower or olive oil - 65 ml.

Preparation procedure:

Sterilize the container using any of the existing methods (in the oven, in the microwave, by steaming).
Place dill, chopped garlic cloves, and bay leaves on the bottom of the container.
Peel the onion, cut into half rings and place in a container.
Wash the tomatoes, dry them, carefully cut them and place them in a container.

Pour 15 ml of oil into each container.
In a separate container, prepare the brine by adding sugar and salt to the specified amount of liquid and boil until completely dissolved. Just before pouring, add citric acid.
Pour the brine, but do not add to the very edge, otherwise all the oil will leak out during sterilization. Cover with lids.
The sterilization process takes 10 minutes.
Remove containers, close tightly and wrap until completely cool.

Without sterilization

Canned tomatoes without sterilization are also well preserved, provided that all stages of the preparation technology are followed.

Necessary components for a 3-liter volume:

water - 970 ml;
tomatoes - 1.6 kg;
granulated sugar - 95 g;
black pepper - 4 peas;
salt - 25 g;
acid - 12 g;
laurel leaf;
dill - a branch with an inflorescence.

Procedure:

Place a sprig of dill, peppercorns, and a bay leaf into a washed container.
Wash the prepared vegetables, dry them and place them on top of the greens.
Pour boiling liquid into the container, wait a quarter of an hour until the contents warm up, and drain the cooled liquid.
Add granulated sugar and salt to it and boil again.
Pour citric acid into a container with tomatoes and add brine.

With onion

Canning with onions is a very common recipe; in addition to taste, it provides the finished product with additional valuable substances. The recipe is designed for a 3-liter container volume.

tomatoes - 1.7 kg;
salt - 25 g;
onion - medium;
citric acid - 12 g;
laurel leaf;
sugar - 95 g;
water - 970 ml;
dill and parsley - 2 sprigs each.

Procedure:

Place pre-washed and dried herbs and laurel leaves into a clean container of appropriate volume.
Peel the onion and cut into half rings.
Place the washed tomatoes, placing them with onion pieces.
Add the required amount of sugar, acid and salt.
Boil the required amount of water, pour it into a container and let it sterilize for 15 minutes.
Take out the jar, close it tightly, put it upside down and cover it to keep warm.

Home pickling methods require a set of various additional ingredients, including cherry branches with leaves (required). If desired, you can add blackcurrant sprigs. Cherry gives tomatoes an amazing aroma, and currant leaves decorate it. The number of components is indicated for a 3-liter container.

salt - 25 g;
tomatoes - 1.7 kg;
sugar - 85 g;
twigs - 4-5 pieces;
citric acid - 12 g;
water - 980 ml.

Procedure:

Wash a container of appropriate volume, place cherry branches in it, and add currant leaves if desired.
Place the sorted and washed tomatoes on top of the greens.
Add the required amount of sugar, acid and salt.
Boil the specified volume of liquid; it may vary depending on the filling of the jar.
Pour over the tomatoes, cover with a lid and sterilize for 15 minutes.
Remove the jar and seal it tightly. Place upside down and cover to keep warm.

You can also pickle green tomatoes if they did not have time to ripen in the beds before the cold weather arrived. For a 3-liter container you need:

green tomatoes - 1.6 kg;
garlic - 4 cloves;
water - 950 ml;
sugar - 85 g;
dill - 3 branches with inflorescences;
salt - 25 g;
acid - 12 g;
laurel leaf;
black pepper - 4 peas.

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Procedure:

Wash the tomatoes and dry.
Place dill and bay leaf into the prepared container. Add peeled and halved garlic cloves and peppercorns.
Place tomatoes in a container, add the required amount of salt, acid and sugar.
Boil water and pour into a container. Cover with a lid and sterilize for a quarter of an hour.
After the time has passed, close the container tightly and turn it over to cover.

Salted cherry tomatoes are a wonderful appetizer for the holiday table. They look great. It is better to roll them up in liter containers. Required components:

cherry - 0.8 kg;
granulated sugar - 30 g;
citric acid - 4 g;
salt - 7 g;
parsley - 2-3 sprigs;
black pepper - 2 peas;
water - 340 ml.

Procedure:

Prepare the container: wash and dry. Place the greens on the bottom and add peppercorns.
Fold the washed cherries, add sugar, acid and salt.
Boil the required amount of liquid and pour into a container.
Cover with a lid and sterilize for 10 minutes.
Close the container tightly, turn it over and cover well to keep warm.

Recipe for pickled tomatoes with citric acid and herbs

Tomatoes marinated using citric acid can be rolled up for the winter in jars of any size, from 0.5 liters to 3 liters. Small containers are preferable if the family is small: tomatoes can be eaten at one time and there is no need to store them in the refrigerator. The ingredients and cooking technology are the same in any case, only the quantity of products used changes. For example, if you seal tomatoes with citric acid in liter jars, you will need:

tomatoes – 0.7 kg;
0.5 pcs. sweet pepper varieties;
a small bunch of fresh, just picked dill, celery, parsley;
seasonings to taste;
salt – 1 tsp. with top;
sugar – 2 tbsp. l. with top;
citric acid – 1/3 tsp;
water – approximately 0.3 l.

How to cook:

Prepare jars and metal lids: hold them over steam and dry.
Wash the tomatoes, herbs and peppers, cut the stems off the sprigs of herbs with a knife.
Place seasonings and herbs on the bottom of the jars, top them evenly with tomatoes and peppers and distribute them so as to fill the entire space of the container.
Pour boiling water over and leave to steep for 20 minutes.
After the required time has passed, drain the liquid into an enamel pan, add the ingredients for the marinade, mix thoroughly and wait until it boils.
Pour tomatoes up to the necks of the jars and roll up immediately.
Turn the containers over and leave them to cool under a thick blanket.

You need to store jars of tomatoes in a cool and dark place where they will not be affected by heat or sunlight.

Classic recipe with photos step by step

Marinated tomatoes with citric acid are not boring, let alone classic ones. Let's start the collection with the most famous option. It combines captivating simplicity and amazing taste. Step-by-step recipe with photos: it will be ideal even for those who are starting to seam for the first time in their lives.

Remember the algorithm without sterilization!

You will need it very often in your winter preparations.

For a 1 liter jar:

Tomatoes (medium) – 600 g

Seasonings:

Peppers (black and allspice) - 2 peas each
Cloves - 2 buds
Tarragon - 1 sprig (only if you like this herb)

For brine (per 1 liter of water):

Salt - 1 tbsp. spoon
Sugar - 5 tbsp. spoons (a lot, we know, but the procedure requires it)
Citric acid - 1/3 teaspoon

Step 1: Prepare the vegetables.

Wash and sterilize jars and lids thoroughly. Looking for the answer to how to do it quickly, easily and (most importantly) correctly? A reminder is at the end of the article.

Processing tomatoes couldn't be easier. Prick them with a fork at the stem, once, or, for insurance, twice - crosswise. This way the potbellies will not burst upon sudden contact with boiling water.

Stage 2: Load into containers.

Throw cloves and peppercorns into jars. Accompany them with tarragon, if you like. If you haven't tried it, it's best not to take risks with a large batch. And, of course, the culprits of the trouble. Do not tamp, crush or pile them up to their necks. Stop when you fill the jars up to the hangers.

Stage 3: Warm it up and roll it in the marinade.

Boil water. Pour into jars up to the rim. Accuracy is more important than ever! We direct the jet into the middle of the container - onto the vegetables, but not towards the wall. Cover the jars with lids (pre-sterilized). Leave for 10-15 minutes.

Pour the water that has had time to cool into a saucepan. A plastic lid with holes would be very useful. We measure the volume of liquid. We accurately calculate the components for the marinade. Pour the additives into the water and stir until they are completely dissolved. Let the mixture boil. Keep it on the burner for about 2 minutes.

We arm ourselves with a ladle and fill the containers with bubbling brine - up to the very neck. Close the lids. Wrap yourself in a warm blanket or blanket. We are waiting for it to cool down. The slower it goes, the better. Keep away from the sun and heat sources.

Do you want to package your harvest in large containers?

For a 1.5 liter and 3 liter jar, recalculate all components accordingly. Problem for second grade!

Sweet tomatoes in jars with citric acid

This recipe will appeal to those people who like canned tomatoes to be more sweet rather than sweet and sour. You will need to take:

2 kg of ripe, firm-fleshed tomatoes;
1 PC. sweet pepper;
1 bitter pod;
1 medium-sized garlic;
5 pcs. black and allspice peas;
1 tsp. fresh, fragrant dill seeds (1 umbrella);
salt – 1 tbsp. l. without top;
sugar – 3 tbsp. l.
citric acid – 1 tsp. without top;
1 liter of cold water.

The recipe for preparing, cooling and storing sweet tomatoes with citric acid is traditional.

“Flavors of Summer” with carrots and garlic - in a liter jar

The beautiful carrot will add color and share its sweetness. A rich selection of fragrant herbs whets your appetite. And our friend the lemon provides the sourness. Well, let's get started!

We will need:

Tomatoes – 600 g
Carrot - ½ small (up to 60 g)

Can add:

2-3 onion rings
A couple of chili pepper rings (without seeds, they contain all the pungency)
A few pieces of sweet bell pepper

Fragrance notes:

Horseradish leaf - 1 small
Tarragon - 1 sprig
Dill umbrella - 1-2 pcs.
Garlic - 2-3 medium cloves
Allspice - 3 peas

For brine per 1 liter of water (enough for 2 liters):

Salt - 1 tbsp. spoon
Sugar - 3 tbsp. spoons
Citric acid - 1 teaspoon (you don’t have to spare the slides)

Cooking is easy and simple!

Wash the vegetables and prick them at the stem. Rinse all the herbs thoroughly under the tap. Give the dill umbrella a boiling bath for 2 minutes.

Add the ingredients, starting with the spices. Hop - and the garlic and leaves ended up at the bottom. Vegetables follow the pioneers. Distribute them tightly, but without excessive pressure.

Fill with boiling water (the only one) - for the classic 15 minutes. Drain the heating water and immediately add – straight from the stove – the boiling marinade. Close hermetically. Let it cool slowly under a blanket or blanket. The workpiece will be stored just fine: where there is no access to the sun and heat.

Delicious tomatoes for the winter with citric acid and cherry branches

Cherry gives canned vegetables a specific aroma and strength: they remain dense, do not soften and do not lose their original shape. Required:

2 kg of ripe or slightly unripe tomato fruits;
1 PC. pepper;
1 medium-sized garlic;
other spices depending on taste;
2–3 small cherry branches;
regular salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
citric acid – 1 tsp;
1 liter of cold water.

Roll up tomatoes with citric acid and cherry leaves according to the classic version.

First recipe

How to roll tomatoes for the winter with citric acid so that they turn out aromatic and sweet and sour? This method of preparation takes much more time, but the result promises to be amazing. The ingredients listed below are for two liter jars:

firm tomatoes;
four currant leaves;
four dill umbrellas;
one horseradish leaf;
six black peppercorns;
four carnations;
four to six cloves of garlic;
one carrot;
one bell pepper.

For the marinade you will need:

one liter of water;
one tbsp. l. salt;
three tbsp. l. Sahara;
one tsp. citric acid.

Canning tomatoes with citric acid and carrots

Carrots also change the taste of the finished product, giving it its own taste and smell. Required components:

2 kg of dense, unripe tomatoes;
1 piece each bitter and sweet peppers;
1 small orange or red-orange carrot;
1 small garlic;
dill seeds (or 1 fresh umbrella);
black and sweet peas, laurel 3 pcs.;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
acid – 1 tsp;
water – 1 l.

Step-by-step guide to preparing tomatoes and carrots in a marinade:

Wash the vegetables, peel the carrots and cut into thin slices.
Place seasonings in clean, sterilized jars.
Layer tomatoes and carrots on top.
Pour boiling water over it, let sit for about 20 minutes and pour the water back into the pan.
Prepare a marinade for tomatoes with citric acid: pour salt, granulated sugar and lastly acid into the water, stir with a spoon and boil.
Fill the jars with brine up to the necks and immediately roll up the lids.

Then turn it over and put it under a blanket to cool for 1 day or a little more. Place the preservation in a cellar, basement, cold storage room in a residential building, or in a suitable heated room in the yard.

With bell pepper “Sweet couple”

The preparation steps are still the same, but the ingredients will be replenished. We meet sweet peppers and a nice ensemble of aromatic accents. Some will limit themselves to the basic set. Others will not be afraid to use the entire list.

For each 1 liter can:

Tomatoes (small variety) - up to 500 g
Sweet bell pepper - up to 2/3 of an average fruit

Notes of bright mood:

Bay leaf - 1/2 leaf
Pepper (black) - 4 peas
Garlic - 2 medium cloves
Dill (greens) - 4 sprigs

If desired, we add:

Hot chili pepper: cut into rings a piece 2-3 cm long (without seeds)
One leaf of horseradish and currant
A couple of onion rings
Instead of dill - parsley

For the marinade:

Water - 1 l
Sugar - 2 tbsp. spoons (heavily heaped)
Salt - 3 teaspoons (+ try to see if more is needed)
Citric acid - 1 teaspoon

Let's quickly go through a familiar process.

Sterilize containers. Put spices on the bottom. On top are tightly packed vegetables, but without pressing. Place sweet peppers in the empty spaces between the tomatoes.

Pour boiling water (don’t forget to cover the containers with a lid) - for 15 minutes. We devote this time to cooking the marinade. Dissolve sugar, salt and lemon in water, let it boil for 2-3 minutes.

Drain the heating water and add the marinade. Screw on the lids. We are waiting to cool down under the blanket. How fast - and how simple!

Tomatoes canned with citric acid and mustard seeds

This is another original recipe for canning tomatoes for the winter. Components that will be needed in this case:

2 kg of tomatoes (using 3-liter jars);
1 bell pepper;
1 small garlic head;
1–2 tbsp. l. mustard seeds;
other spices to taste;

Marinade ingredients:

common salt – 1 tbsp. l.;
granulated sugar – 2 tbsp. l.;
citric acid – 1 tsp;
1 liter of clean water.

Rolling a tomato with citric acid and mustard seeds can be done according to the traditional recipe.

How to cook natural tomatoes with sugar without vinegar

Few people know this method of preparation, but it is widespread among connoisseurs of rare blanks. Recipe for sterilizing jars.

Action tactics

Cut out the stem of the tomatoes and fill the hole with granulated sugar.
Carefully place the fruits in jars with the stalk facing up.
Carefully pour the marinade over the tomatoes (put 1 tablespoon of salt and 0.5 tablespoons of sugar per 1 liter of water).
Sterilize in boiling water: half-liter jars - 5-7 minutes, liter jars - 10-15 minutes.

Storing tomatoes marinated with citric acid

Store canned tomatoes in a cool, dark place. They should not be exposed to heat and light, which can quickly deteriorate. The best place to store tomatoes in your home is a cellar or basement, where ideal conditions are constantly maintained. In a city apartment - an ordinary household refrigerator or cold storage room. Tomatoes can stand in them without loss of taste for 1–2 years. It is not recommended to preserve it for longer than this period. It is better to throw away the remaining uneaten food and prepare new ones.

Third option

Let's look at another simple way of how you can roll up pickled tomatoes for the winter with citric acid. To do this you will need the following products (for one jar):

two sprigs of parsley;
one bell pepper;
three cloves of garlic;
tomatoes;

For the marinade you will need (per liter of water):

one tbsp. l. Sahara;
one tbsp. l. salt;
black peppercorns;
lemon acid.

Tomatoes marinated with dill: a recipe that everyone will definitely like

You will need:

10 kg of small tomatoes;
400 g dill.

For the required brine:

1 liter of water;
1 tbsp. l. salt (with top);
2 tbsp. l. sugar (with a slide);
0.5 tsp. citric acid.

Dill is placed at the bottom of each jar.
Thoroughly washed tomatoes are placed on top of the dill.
At the end, dill is laid out again.
Each jar is filled to the top with boiling water and covered with lids. Be sure to wrap yourself in a towel and leave for a quarter of an hour.
The marinade is being prepared. All ingredients are mixed and brought to a boil.
The water is carefully drained from the jars and the tomatoes are poured with boiling brine.
All that remains is to roll up the cans, turn them over and wrap them up. Once completely cooled, they can be placed in the pantry.

The amount of vegetables and spices in each recipe is not important. If desired, you can change the proportions or eliminate any of the ingredients altogether. The taste will certainly change, but it won’t get any worse. You can not just experiment, but create your own recipe, focusing on personal preferences and tastes of your household.

The taste of tomatoes canned without vinegar, but only with the addition of citric acid, is special. The pleasant sweet and sour taste will be light and unobtrusive, only emphasizing the taste of the tomatoes themselves. And the brine is actually something incredible. Delicate, unsweetening, leaving behind a pleasant aftertaste. Cooking such tomatoes is very simple; even a beginner in the field of cooking can cope with this task.

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Delicious pickled tomatoes - a simple recipe for a 3 liter jar “Minimalochka”

This is the case when elementary spices - peppercorns and cloves - are responsible for the aromas. Simplicity is the friend of genius. And experienced housewives know this. Walk through the steps of express pickling for the winter - with a concise video recipe. Cooking starts already at 00:44. One pour of boiling water and an easy calculation of the marinade awaits you.

For each 3 liter jar:

Tomatoes - how many will go in (1.7-2 kg)
Cloves - 3 pcs.
Allspice and black peppers - 7-8 peas each

For 1 liter of water:

Salt - 1 tbsp. spoon without slide
Sugar - 5 tbsp. heaped spoon
Citric acid - ⅓ teaspoon

Prepare a sweet and sour solution for pickled tomatoes using drained water. In the video, we got 2.5 liters of liquid: recalculate the components of the recipe, multiplying by 2.5. Similar calculations can be performed for any volume.