Sweet tomatoes in liter jars for the winter and recommendations for canning

Cooking rules

First of all, you need to start by choosing your tomatoes. Only perfectly fresh, good-quality fruits can be preserved. If tomatoes will be harvested whole, then you should choose small-sized tomatoes.

Large fruits are also suitable for salads and preparing tomato sauce. It is not recommended to mix tomatoes of different varieties and different degrees of ripeness in one jar. Therefore, before starting work, sort the fruits.

Wash the tomatoes thoroughly. If the fruits will be preserved whole, it is recommended to make a couple of punctures with a toothpick at the place where the stalk is attached. This treatment is necessary so that the tomato skin does not burst during processing.

If you plan to can tomatoes without skin, then remove it first. This is not difficult to do; just put the tomatoes in boiling water for a minute. After cooling, the skin will come off very easily from the processed fruits.

To add flavor to the canned product, fresh herbs and spices are added to the tomatoes.

In order for canned food prepared without sterilization to be stored well, you need to carefully prepare the jars. They are washed well using baking soda. And then they are sterilized in any convenient way.

Then the prepared products are placed in still hot jars and immediately closed hermetically - with screw or tin lids. Most canned goods, prepared according to all the rules, are stored well at room temperature.

Interesting facts: botanists classify tomato fruits as berries. But in some countries they do not agree with this definition. Thus, in 1893, the US Supreme Court ordered tomatoes to be called vegetables. But in 2001, the EU countries decided to consider tomatoes as fruits.

Tomatoes for the winter without sterilization “You'll lick your fingers”

This version of canned food was called “Finger-licking good”, and indeed the Tomatoes turn out very tasty. And preparing canned food is very simple.

2.5 kg of tomatoes;
250 gr. onions;
15 gr. parsley;
15 gr. dill greens;
2 liters of water;
2 tablespoons salt;
6 tablespoons sugar;
8-10 black peppercorns;
4 tablespoons of table vinegar (9%);
4 tablespoons of vegetable oil.

We sort and wash the tomatoes. It is better to choose small fruits. If you only have large tomatoes, you can cut them in half or into quarters. We prick whole fruits with a toothpick at the place where the stalk is attached. Chop the onion and herbs, there is no need to chop them too much, chop them quite coarsely.

Place the prepared products in clean and dry jars in layers, first onions, then tomatoes, then greens. Repeat layers to fill the jars. Pour boiling water into the jars, filling them to the top. Cover with boiled lids and leave to stand for 10 minutes. Then pour the water into a large saucepan and cover the jars again with lids.

Advice! To easily drain hot liquid from jars filled with vegetables, use special plastic lids with holes.

Place a saucepan with water drained from the cans on the fire, add peppercorns, sugar and salt. Boil everything together for two minutes. Pour in vinegar, stir and immediately turn off.

Pour vegetable oil into each jar, then pour in the boiling marinade and immediately roll up. Cool by turning the jars over and wrapping them in a warm blanket or blanket.

The best recipes for preparing brown tomatoes for the winter

Brown tomatoes often become an ingredient in delicious dishes.
They are not as soft as ripe red tomatoes, but not as hard as unripe green ones. And this is their special charm. Experienced housewives know how many dishes can be prepared from brown tomatoes for the winter. There are plenty of options. Without sterilization and with it. By pickling, salting or fermenting. Whole or chopped in salads and appetizers. Let's look at the most delicious recipes for delicious brown tomato preparations.

Recipes

When a housewife finds a new recipe, she first of all asks herself whether anyone has tried it. In our review, we will consider only proven recipes with which experienced housewives prepare brown tomatoes for the winter.

Brown tomatoes marinated with garlic

A very popular recipe. Tomatoes like those in the photo are suitable for pickling.

For the marinade you will need:

1.5 liters of water;
2.5 tbsp. l. salt;
12 tbsp. l. Sahara;
15th century l. vinegar (9%).

Place in glass jars:

bay leaf (1 piece per jar);
greens (parsley, dill umbrellas);
dense brown tomatoes, with a piece of garlic clove inserted into the cut near the stalk.

How to cook:

Pour boiling water over the prepared jars, wait half an hour and drain.
Pour boiling water over it a second time. After cooling (20-30 minutes will pass), drain the water and prepare a marinade based on it.
Pour the marinade over the tomatoes a third time and roll up with metal lids. Turn over and wrap until cool.

Note : To make the jar more beautiful, you can insert another piece of red bell pepper into the cut of the tomato, in addition to the garlic.

With peppers

There are many admiring reviews for the recipe for marinated tomatoes and peppers.

Ingredients:

1.5 kg brown tomatoes of small diameter;
2 pcs. sweet bell pepper;
4 tbsp. l. Sahara;
3 tsp. coarse rock salt;
1-1.2 liters of water;
100 g vinegar (6%).

How to cook:

Wash tomatoes and peppers.
Place whole tomatoes in jars and cut peppers into strips about 3 cm wide.
Pour boiling water over it twice and drain.
Pour boiling marinade over the mixture for the third time.
Roll up the lids, turn over, cover until completely cooled.

Recipe with horseradish and celery

To prepare brown tomatoes for the winter with horseradish, you will need:

1.5 kg of brown tomatoes;
40 g horseradish root;
20 g celery leaves;
1 liter of water;
1 cup of sugar;
50 g salt;
130 g vinegar (9%).

How to marinate:

Wash the horseradish root, peel it, cut it into slices or cubes.
Wash the celery greens and cut into 1-2 cm pieces.
Wash the brown tomatoes and place them in sterile jars, alternating with horseradish and celery.
Cook the marinade from water, sugar, salt and vinegar.
Fill jars of tomatoes with marinade and cover with a sealing lid.
Sterilize jars up to the neck in a saucepan with water. The sterilization time for a one and a half liter jar is 30 minutes.
Roll up, turn the lid down and cover with a fur coat until completely cooled.

Important ! It is better to store pickled tomatoes in a cool place.

Recipe for brown tomato salad for the winter

A tried and tested recipe for a delicious winter salad. Use:

3 kg of brown or green tomatoes;
1.5 kg of onions and carrots;
100 g salt;
300 g vegetable oil (refined, deodorized);
300 g sugar;
100 g vinegar (9%);
10 grains each of allspice and black peppercorns.

How to cook:

Wash the tomatoes and cut into half rings (if the fruits are small, into rings).
Peel and chop the onions and carrots (also into rings or half rings).
Mix the vegetables, add salt and leave for 10-12 hours.
Drain off the released juice (it will be about 1-1.5 liters).
Cook the marinade from oil, sugar, vinegar and spices. After the marinade boils, add it to the chopped vegetable mass.
Cook over low heat for 20-30 minutes.
Place into sterile jars, roll up the lids, turn over and wrap until cool.

Reference . The yield of the finished salad from the given amount of vegetables is 3 liters.

Pickled tomatoes in a saucepan

Brown tomatoes can be fermented for the winter without any sterilization. This method is suitable for those who do not like canning.

For a three-liter jar take:

1.5 kg of brown or green tomatoes;
2-3 pcs. blackcurrant and cherry leaves;
5 cloves of garlic;
40 g parsley;
3 dill umbrellas;
60 g coarse rock salt;
1.1 liters of water.

How to cook:

Rinse tomatoes and herbs under running water and place, alternating, in a wide saucepan.
Make a brine. To do this, you will need to dissolve salt in water.
Fill the pan with the tomatoes with brine.
Place a weight on top to prevent the tomatoes from floating. Usually they take a plate and press a jar of water on top of it.
Fermentation takes 14-20 days. After this, the tomatoes are ready.

Rules for storing brown pickled tomatoes

The best place to store seams is the cellar. But if you live in an apartment, you don’t have such a place. Then the seams can be placed in the pantry (where there is no kitchen heat from cooking and heating) or on an insulated balcony (where there is no street frost).

As an option, store the rolls on the bottom shelf of the refrigerator, if dimensions allow and there is space.

Conclusion

Brown tomatoes are full-fledged participants in winter preparations. They are salted, pickled, and fermented. Brown tomatoes are an indispensable ingredient in many winter salads.

Tomatoes are prepared both “solo” and in combination with garlic, bell pepper, horseradish and celery. The rules for storing cooked seams are simple: use a cool room. If you follow the conditions, you will enjoy delicious tomato dishes all winter.

Marinated tomatoes with carrot tops

Delicious pickled tomatoes cooked with carrot tops. This ingredient gives a surprisingly pleasant taste to vegetables.

5 kg of tomatoes;
1 bunch of carrot tops;
1 head of garlic;
5 liters of water;
0.5 cups salt;
3 cups sugar;
1.5 cups table vinegar (9%);
black pepper and bay leaf to taste.

We rinse the jars, put them in the oven for sterilization (or sterilize them in any other convenient way).

Now let's start preparing the marinade. Pour five liters of water into a large saucepan, add salt and sugar. Let the brine boil for 1 minute, then pour in the vinegar and immediately turn off the heat.

While the marinade is boiling, wash and prick the tomatoes with a toothpick. It is enough to make 1-2 punctures at the place where the stalk is attached. We thoroughly wash the young carrot tops, shake off droplets of moisture from them, and dry them. Peel the garlic, cut into thin slices.

Canned tomatoes for the winter with plums “You'll lick your fingers”

The plum and tomato assortment will delight you with its exquisite taste on winter days. This is a good appetizer to put on a holiday table; guests will definitely be surprised. Calculation of products for a 2 liter jar.

Ingredients:

cream tomatoes – 500 g;
plums – 500 g;
grapes – 100 g;
salt - 2 tsp;
sugar - 1.5 tbsp. l.;
black peppercorns - 3 pcs.;
red hot pepper - 1 pod;
table vinegar 9% - 2 tbsp. l.;
horseradish leaves - to taste;
bay leaf - 3 pcs.;
garlic - 2 cloves.

What to do:

Place horseradish leaves, bay leaves, whole bitter pod, black peas, and peeled garlic at the bottom of each container.
Now layer tomatoes, plums and grapes (preferably the Isabella variety) until completely filled.
Pour boiling water into the jars to the brim and leave covered for 15 minutes.
Repeat the procedure 2 more times.
For the last time, add salt, sugar to the drained water, boil and pour in vinegar.
Pour the brine into the jars and roll up the lids.
Leave in a dark place, wrapped in a warm blanket, for a day.

Such seaming should be stored for no more than 12 months. It is advisable to open it no earlier than after 2 months. This dish goes best with meat. By the way, the brine is very tasty and can be used in the preparation of sauces and soups.

Cooking tomatoes in jelly

You can cook pickled tomatoes in jelly. You can marinate whole fruits or halves - to your taste.

1.5 kg of tomatoes;
25 gr. gelatin (in granules);
2 liters of water;
4 tablespoons salt;
7 tablespoons sugar;
2 tablespoons vinegar (9%);
6-10 black peppercorns;
2 bay leaves.

Take a glass of cold boiled water, pour gelatin into it and set aside until the granules swell.

While the gelatin is infusing, thoroughly wash the jars and sterilize them in any way. We wash the tomatoes. If the fruits are small, leave them whole; if they are large, then cut them into halves. Place the prepared tomatoes in sterile jars, being careful to pack tightly.

Dissolve the swollen gelatin by heating the container with it over low heat or in the microwave. Heat, stirring constantly, not allowing the solution to boil. Prepare the filling, boil water, salt it, add sugar according to the norm. Add peppercorns and bay leaves and boil for a couple of minutes. Pour vinegar into the marinade, turn off the heat and add dissolved gelatin, stir well.

Pour the prepared marinade over the tomatoes placed in jars. Immediately close hermetically with screw or regular tin lids.

Green tomatoes with bell peppers

You can prepare not only ripe, but also green tomatoes for the winter. Here is one version of the recipe for an appetizer made from green tomatoes with bell peppers.

1 kg of green (or brown) tomatoes;
2 pods of bell pepper (preferably red);
4 cloves of garlic;
1 chili pepper;
5-6 black peppercorns;
mustard seeds, cloves - optional and to taste;
1 bunch of greens (parsley, dill, cilantro);
800 ml water;
half a tablespoon of salt;
a heaping tablespoon of sugar;
70 ml table vinegar (9%).

The specified amount of products will yield 2 cans of canned food. We take jars with a capacity of 0.75 ml.

We wash all the vegetables. Cut green tomatoes into slices, seeded peppers into small squares.

We cut the peeled garlic cloves into slices, cut the greens into fairly large pieces. Peel the hot pepper and cut two pieces from the pod. The larger these pieces are, the spicier the canned food will be.

We put spices, some herbs, slices of garlic and peppercorns into sterilized jars. Then add a piece of hot pepper. Mix chopped bell peppers with green tomatoes. Fill jars with this mixture.

Fill the jars with boiling water. It is best to pour water from the kettle in a thin stream into the center of the jar filled with vegetables. This way we will ensure more uniform heating of the walls and all contents. Leave the jars for ten minutes. Meanwhile, boil more water.

We drain the contents from the jars into the pan, and again fill the containers with fresh boiling water. Leave the jars for another 10-15 minutes. In the meantime, boil the first drained water, add salt and sugar to it, and heat until it boils. Boil the brine for a minute and add vinegar, stir and turn off the heat.

We drain the water from the jars (you can drain it into the sink, we won’t need this water) and immediately fill the containers with vegetables with boiling marinade. Immediately cover with lids and seal tightly. Cool “under the fur coat”, placing the jars on the lids.

Tomato slices with onions and butter

If you don’t have small tomatoes that are ideal for canning, you can make homemade preserves from large fruits by cutting them into slices. Let's make tomatoes with onions and butter.

2 kg of tomatoes;
2 onions;
6 cloves of garlic.

Marinade:

3 tablespoons table vinegar (9%);
1 tablespoon refined vegetable oil;
2 bay leaves;
2 tablespoons salt;
2 tablespoons sugar;
6 black peppercorns;
0.5 teaspoon coriander beans;
several sprigs of dill.

We wash fresh tomatoes, cut them into slices, having first cut out the place where the stalk is attached. The slices do not need to be made thin, they must retain their shape, so you need to cut the tomato into 4-6 parts depending on its size. Peel the garlic and cut into thin slices. Onion - rings approximately 0.5 cm wide.

Advice! You can add horseradish or chili pepper to this preservation, then the tomatoes will be more spicy and aromatic.

We wash and sterilize the jars thoroughly. At the bottom of the prepared containers, place a washed and well-dried sprig of dill, then slices of tomatoes, layering them with onions and garlic. Pour boiling water into the tanks, cover with boiled lids and leave for a quarter of an hour. Drain the water from the jars, add oil, bay leaf, coriander, sugar and salt. Boil everything together for one minute.

How to prepare tomato salad for the winter without sterilization - 5 simple recipes

Have you already had your fill of fresh tomatoes combined with other vegetables? It's probably time to prepare for winter, isn't it? I offer you very easy to prepare tomato salad recipes. What they all have in common is the lack of sterilization. This saves you time. Does not affect the result of the workpiece. The resulting salad will be on par with those made with sterilization

I recommend that you use natural fresh vegetables, then you are guaranteed a delicious preparation, its excellent taste is guaranteed! Choose the recipe that suits you best. Get to work! Cook with desire and pleasure! They will turn out successful and will be stored for a long time!

I wish you a variety of canned tomatoes. Have a delicious winter and spring season, because with such delicious preparations it couldn’t be otherwise!

Tomato salad with bell pepper

This wonderful salad for the winter turns out juicy and incredibly tasty! The product stores well and is easy to prepare! I recommend!

Products:

Tomatoes – 3 kg
Bell pepper – 500 g
Carrots – 500 g
Sugar – 100 g
Salt – 45 g
Vegetable oil (refined) – 115 g

Cooking sequence:

Wash ripe red tomatoes well, dry lightly, mince

Place the tomato puree in a deep, thick-bottomed bowl.

Peel clean carrots and pass through a coarse grater.

Peel the bell pepper and cut into strips

Sweet tomatoes without sterilization

Many people like sweet pickled tomatoes. The marinade for them is prepared with a lot of sugar.

1.2 kg of tomatoes;
1 liter of water;
20 gr. salt;
140 gr. Sahara;
2-3 cloves of garlic;
2 bay leaves;
2 teaspoons vinegar (9%)
10-15 black peppercorns;
2-4 peas of allspice.

We prepare two liter jars, wash them with soda and sterilize them in any way. Place black and allspice peppercorns, bay leaves, and garlic, cut into several pieces, at the bottom of the jar.

Place small tomatoes, pricking them with a toothpick from the bottom. Pour boiling water over and leave to stand for about 15 minutes. Meanwhile, prepare the marinade: boil water, add granulated sugar and salt, let simmer for a couple of minutes and pour in vinegar.

Drain the water from the jars and pour in the boiling marinade. Immediately seal tightly and turn over.

Spicy tomatoes with garlic

Tomatoes cooked with garlic have a piquant taste. We take two liter jars, wash them and heat them in the oven. They should become completely dry. We prepare products:

1.5 kg of tomatoes;
1-2 heads of garlic;
2 clove buds;
2 allspice peas;
2 bay leaves.

Marinade:

1 liter of water;
150 gr. Sahara;
40 gr. salt;
15 gr. citric acid.

To prepare canned food, we use small tomatoes, for example, the “cream” variety. We wash the tomatoes, carefully make a shallow cut on the bottom of the fruit, removing the attachment point of the stalk. Peel the garlic, cut the cloves in half and insert half of the clove into the cut on the tomato.

Place the tomatoes stuffed with garlic into jars, add a pea of allspice, a bay leaf and a clove bud to each container.

Fill the filled jars with boiling water, cover the jars with lids that have previously been well washed and boiled. Drain the water from the jars into a saucepan to prepare the marinade. And pour fresh boiling water into the jars.

While the jars are steaming, prepare the marinade by adding citric acid, salt and sugar to the water that was drained for the first time. Drain the water from the jars again and fill with boiling marinade. We close it tightly, cool the jars, and put them “under a fur coat.”

Ingredients

5 kg of tomatoes;
3 heads of garlic;
1 bay leaf for each jar;
black peppercorns.

At your own discretion, you can add parsley, onion rings, and sweet peppers.

I can’t say for sure which way out, it depends on the size of the tomatoes and the jars themselves. I got 4 cans of 2 liters each. The marinade was made from 3 liters of water.

To prepare marinade for 1 liter of water:

salt – 1 tablespoon;
sugar - 3-5 tablespoons of sugar (I add 3, for greater sweetness you will need 4-5 tablespoons);
vinegar 9% – 50-60 ml.

Method No. 1 without sterilization

Place peeled garlic cloves on the bottom of clean jars, add 8 peppercorns, bay leaves, as well as all the herbs, leaves, hot peppers - whatever you like best.
For tomatoes, horseradish and dill umbrellas are not needed; they do not need to be placed. They add elasticity and crunch to cucumbers and zucchini, but tomatoes do not need this.
Fill the jars with tomatoes up to the neck, leaving as few spaces between them as possible.
Pour boiling water, cover with lids, let them stand for 15 minutes. Drain the water from the cans into a saucepan, boil it, and pour boiling water over the tomatoes again. Hold again for 15 minutes.
Drain the water from the cans into a saucepan and place it on the stove.
Add salt and sugar provided for the marinade, bring the liquid to a boil. At the very end, pour in the vinegar. Be careful! The recipe indicates how much salt, sugar and vinegar is needed for 1 liter of water.
Fill jars with vegetables with boiling marinade and roll up using a key.
Be sure to check the quality of the seal so that no water leaks out. This is important, otherwise air will get inside and the cans may explode.
Turn the cans of tomatoes over, cover them with a blanket or something warm, and keep them under a “fur coat” for a day so that they cool slowly.

The recipe is simple, and the tomatoes turn out delicious, you won’t be able to pull them away by the ears. The blanks will easily stand in the pantry or closet for a year. The main thing is that sunlight does not fall on them.

Method No. 2 with sterilization

Distribute the spices among the washed jars and pack the tomatoes tightly.
Prepare a marinade from water, the required amount of salt and sugar with vinegar. When it boils well, pour it into the jars. Cover with lids, but do not roll up.
Sterilize the container with tomatoes for 15-20 minutes in a pan of water. Be sure to put a towel on the bottom of the pan and place cans of tomatoes. Fill with hot water to the level of the “hangers” of the jars. Do not allow it to boil violently, otherwise it may get inside them. Check the time from the moment of boiling.
Carefully remove hot jars from the water and seal.
Place them upside down, cover with a woolen blanket or something warm until they cool completely for about a day.
Then you can put it in a pantry or cellar for storage.

Delicious tomatoes in their own juice

Tomatoes cooked in their own juice are delicious. Preparing canned food is very simple.

600 gr. small-fruited tomatoes;
1 kg of large tomatoes (for juice);
1 tablespoon salt;
3 black peppercorns;
2 peas of allspice;
1 clove bud;
1 clove of garlic;
optional hot pepper.

We wash large tomatoes and cut out the places where the stalks attach. I pass the fruits through a juicer. If you don’t have this unit, you can take a meat grinder or blender. When using a meat grinder or blender, the resulting juice must be rubbed through a colander or a sieve to remove the seeds.

Pour the mixture into a saucepan, dissolve the salt in the tomato juice, and bring to a boil. Boil the juice for ten minutes, skimming off any foam.

Meanwhile, put peppercorns, cloves, and cut garlic cloves into sterilized jars. You can add a piece of hot pepper. We fill the jars with tomatoes, which need to be pricked at the stem. Pour boiling water into the jars and leave to steam for a quarter of an hour. Then drain the water and pour the prepared tomato juice into the jars. We close it immediately.

Recipe with aspirin

I know that they closed it this way back in Soviet times. And many people still add aspirin when canning. This is my mother's recipe, tried and true over the years. And she was a good housewife, she cooked very tasty food, and received guests with pleasure. It's sad to remember that she is no longer alive. All that was left were the notes in the culinary notebook.

Ingredients for each 3 liter jar:

1 tablespoon salt;
2-3 tablespoons of sugar;
60 ml 9% vinegar;
1 tablet of aspirin (acetylsalicylic acid);
1 piece bay leaf;
8 black peppercorns.

At your own discretion, add parsley, dill sprigs, hot peppers, onions, and sweet peppers.

Thanks to aspirin, tomatoes are perfectly stored even without sterilization. There is no need to pour boiling water over them several times. You only need to steam the empty container before filling; keep the lids for sealing in boiling water for a couple of minutes.

Wash the tomatoes and prick them with a toothpick near the stem.
First, place a bay leaf and black peppercorns into each washed jar. Garlic cloves and herbs if desired.
Fill to the very top with tomatoes, shaking the containers.
Boil water; no need to prepare marinade.
Add 1 table top to each jar. a spoonful of salt, 2 or 3 tablespoons of sugar, pour in 60 ml of vinegar 9%.
Add 1 tablet of acetylsalicylic acid.
Pour boiling water over it and then roll it up. Check that there is no leakage from under the lid.
Place the jars under the “fur coat” with the lids down for about a day. Can be stored without refrigeration for a year.

Bright, beautiful and incredibly tasty pickled tomatoes with a pleasant sweetness are an excellent appetizer for any dish. They taste like barrel ones. There is no aftertaste from aspirin. They will help you out on holidays and complement your lunch. Be sure to try the new recipe and write your reviews in the comments, maybe someone will find your experience useful.

Cherries for the winter with citric acid

You can preserve not only large-fruited tomatoes, but also cherry tomatoes. Let's cook them in a marinade with citric acid.

Marinade:

1 liter of water;
1 tablespoon salt;
3 tablespoons sugar;
1 teaspoon citric acid;
1.5 kg of tomatoes;
2 pods of bell pepper;
5 peas of allspice;
1 onion;
2-3 sprigs of dill;
2 pinches of cinnamon.

We rinse two liter jars and sterilize them using any available method. Preparing the vegetables. We wash the tomatoes and prick each fruit with a toothpick at the place where the stalk is attached. Peel the bell pepper and onion and cut them into thick rings. Wash the dill greens.

At the bottom of the jars we place dill, several rings of bell pepper and onion. Fill the rest of the volume with tomatoes. When laying, shake the jar several times so that the vegetables fit more tightly.

Boil the kettle, pour cool boiling water in a thin stream into containers filled with vegetables. Leave for a quarter of an hour. While the jars are steaming, prepare the marinade. Boil a liter of water, add peppercorns, sugar, citric acid and salt. It is highly recommended to add a little cinnamon; this spice will give the tomatoes an extraordinary aroma.

How to preserve pickled tomatoes for the winter

It all starts with washing the cans and the tomatoes themselves. The safety of the workpiece directly depends on the thoroughness of this procedure. If you can can tomatoes without sterilization, then be sure to steam the jars and lids before adding the vegetables; if with sterilization, then it is enough to thoroughly wash the container with soda.

Pickling ensures long-term storage due to two factors: vinegar and heat treatment. She needs special attention.

The method without sterilization with twice pouring boiling water and holding it is more suitable for three-liter jars and large batches of preservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. To prevent them from bursting during cooking, it is enough to prick the vegetables several times near the “top”.

Tomatoes can be preserved in various fillings, with or without peel. There are recipes for lovers of spicy or sweet taste. I want to share just such a sweetish version. Marinated tomatoes, closed for the winter according to this recipe, are incredibly tasty, just to lick your fingers.

Korean spicy winter snack

Fans of spicy snacks will love Korean tomatoes.

1 kg of small tomatoes, maybe cherry tomatoes;
1 head of garlic;
3 pods of bell pepper;
1 pod of hot pepper;
50 ml refined oil;
40 ml table vinegar;
50 gr. Sahara;
1 dessert spoon of salt;
1 sprig basil

We are preparing the dressing. Remove seeds from bell peppers by cutting the pods in half. Peel the garlic. Coarsely chop the hot pepper. If you want to make the appetizer very spicy, then do not remove the grains from the hot pepper, just cut off the tails.

Grind the prepared vegetables in a blender or chop using a meat grinder. Add granulated sugar and salt to the resulting mass, add vinegar and oil. Mix everything and add finely chopped basil.

We wash the tomatoes. Cut the cherry in half. We divide larger fruits into several parts. Place tomatoes and spicy dressing in layers in the jar. From this product you will get two cans of canned food with a volume of 0.75 liters.

Cover the jars with plastic lids and place in the refrigerator. After 12 hours, turn the jars over and place them on the lids in the refrigerator. This is necessary so that the contents marinate evenly. Canned food can be stored in the refrigerator for up to three months.

Brown tomato salad for the winter “Donskoy”

Another variety of crispy salad made from not quite ripe tomatoes is “Donskoy”. This bright salad will add color to winter and, thanks to its perfectly preserved “goodies,” will take care of the health of everyone who tastes it.

Ingredients:

Brown tomatoes – 1.5 kg
Chili – 0.5 pcs.
Garlic – 1.5 heads
Carrots – 2-3 pcs.
Blue onion – 2-3 pcs.
Greens - a bunch
Salt – 1.5 tbsp. l.
Vinegar - 2 tbsp.
Vegetable oil – 0.5 cups

Preparation:

Tomatoes, chili and carrots - in rings, onions - in half rings. Garlic - through a press.

Mix vegetables. Add salt and leave to ferment for 2-3 days.

When the liquid stops oozing, add vinegar, a little lean meat and roll up.

Keep in a dark, cool place.

Green tomatoes stuffed with cabbage

An interesting preparation option is stuffed green tomatoes. We will use cabbage for minced meat.

2.5 kg of green tomatoes;
1 head of cabbage;
dill seeds and parsley to taste;
250 gr. granulated sugar;
250 ml table vinegar (9%);
120-150 gr. salt;
10 peas of allspice;
2.5 liters of water;
2-3 laurel leaves.

Shred the cabbage into thin strips, just like for fermentation. Rub the cabbage with your hands to make it softer. Add chopped garlic to the cabbage. The filling is ready.

Wash the tomatoes and dry them. We make a cross-shaped cut on each fruit, cutting through about two-thirds of the height. Stuff the tomatoes with cabbage mince.

Place a bay leaf at the bottom of clean, pre-sterilized jars, add a few sprigs of parsley and dill seeds. Place the stuffed tomatoes, trying to place them tightly. Fill the jars with freshly boiled water. Leave the jars to warm up for a quarter of an hour.

While the jars are steaming, prepare the marinade by mixing water with sugar and salt. Let the brine boil for a few minutes, then add the vinegar and immediately remove from the heat and pour the boiling marinade into the jars from which the water has previously been poured. The jars filled with marinade are immediately sealed with tin lids.

Recipe with basil

Tomatoes marinated with basil have a particularly delicate aroma and pleasant taste.

1.2 kg of small tomatoes;
3 sprigs of basil;
4 cloves of garlic;
4 black peppercorns;
1 liter of water;
100 gr. granulated sugar;
50 gr. salt;
1 teaspoon citric acid.

We wash the tomatoes and dry them. We make a couple of punctures on each fruit with a toothpick at the stalk. At the bottom of sterilized liter jars (the indicated amount of vegetables is enough for two jars) we place washed basil sprigs, garlic cloves cut in half, and peppercorns. Then pack the tomatoes tightly.

Pour freshly boiled water into the jars of vegetables. Cover with boiled lids and leave for a quarter of an hour. Meanwhile, prepare a marinade from a liter of water by boiling it with citric acid, salt and sugar. Drain the water from the jars and immediately pour in the boiling marinade. We roll up the jars with tin lids. Cool under a fur coat.

Tomatoes with vodka

You can marinate tomatoes with vodka. Alcohol serves as an additional preservative, but its taste is not felt at all.

1.2 kg of small tomatoes;
2 small onions;
1 bunch of green dill;
8 peas of allspice;
20 gr. celery root;
2 tablespoons salt;
100 ml vodka;
1 tablespoon salt.

We prepare the jars - wash with soda, rinse and heat in the oven. We wash the tomatoes and prick them with a toothpick at the stem. Peel the celery root and garlic. Cut celery and garlic into thin slices.

Place slices of garlic and celery, allspice peas, and several sprigs of dill into the jar. Place tomatoes in jars. Pour boiling water into the jars of vegetables and leave for ten minutes.

Pour water into a saucepan and boil it. Add salt to it and boil for two minutes. Pour in the vinegar and vodka, immediately remove the pan from the heat, and pour the boiling marinade into the jars of vegetables. Immediately seal the jars tightly.

Marinated tomatoes cream for the winter

To preserve for the winter, we select ripe “cream” tomatoes. Choose whole, undamaged tomatoes. Before we start preserving, we wash them well under running water, let it drain and let the fruits dry.

For flavor, add peppercorns, horseradish, garlic cloves, parsley, dill, fresh sweet peppers, and bay leaves to the jars of tomatoes.

Let's start with the spices. Soak the horseradish leaves in very cold water for 5 minutes and wash them thoroughly. Then cut the leaves crosswise into small strips. Wash the dill and parsley.

Peel the garlic. One large clove of garlic is enough for one liter jar. If the cloves are small, then take two of them. Cut the peeled cloves into plastic pieces (small into quarters).

Now take a bay leaf and wash it thoroughly.

Place chopped garlic, horseradish, dill, and peppercorns at the bottom of the jar. We always take jars that are pre-sterilized. We calcined it in the oven, but you can use any usual sterilization method.

Before putting the tomato into the jar, we pierce each fruit a couple of times with a skewer at the place where the stalk is attached. We need to maintain their beautiful appearance so that the skin does not burst and our “cream” remains intact.

After piercing the tomatoes, place them in sterilized jars. Between them, in the empty spaces, place evenly sprigs of herbs and cut into slices sweet peppers. It turns out to be a beautiful winter preparation. In addition, our spices will add flavor to the tomatoes. There is no need to press down the tomatoes, but try to pack them as tightly as possible. Leave a little space on top (2–3 cm) for peppers and herbs.

Now add the pepper pieces and herbs. This is another precaution to prevent the tomatoes from bursting from contact with boiling water.

Please note that between the tomatoes we placed circles of small green sweet peppers. But on top we put fleshy red fruits, cut into slices.

Now pour the “cream” with boiled and very hot water (ideally only from the stove). Wrapping it in a warm blanket, leave the tomatoes with hot water for 15–20 minutes. Then pour the water into the pan. Adding a little more water to evaporate, boil it again. Pour into jars and wrap again for 15 minutes.

For the third filling, we make the marinade (now the amount of water should correspond to what will go into the jars): add sugar and salt according to the recipe into the water drained from the jar. Pour the vinegar directly into the jar without water. Boil the marinade, carefully pour the boiling marinade over the tomatoes, it is better if a stream of water hits the pepper slices each time (this will keep our tomatoes intact). We try to ensure that salt sediment does not get into the jars with marinade, if there is any in the marinade.

OK it's all over Now. Close hermetically with sterilized lids, turn the jar over, and wrap it in a blanket for 12 hours (until it cools completely). Now let’s send our tomatoes for storage in a dark and cool (no higher than + 16) place.

You can eat canned cream tomatoes after 2-3 weeks, by which time the tomatoes will be well marinated.

This marinade can be stored for a long time, up to 2 years. But they usually eat it until the next harvest.

An open jar should be stored in the refrigerator for no longer than 3 days.