Delicious pickled tomatoes. Recipe for cold salted tomatoes for the winter

Harvesting tomatoes for the winter has great amount cooking options. The most popular of them, oddly enough, are not particularly difficult. Experienced housewives know how to salt tomatoes for the winter in jars - simple recipes include a minimum of products: vegetables, water, salt and spices.

Salting in a cold way without vinegar

To preserve the maximum amount of vitamins and minerals in tomatoes, they should be salted without the use of vinegar. No matter how varied the recipes for this salting method are, they have one thing in common: storage conditions. The snack will be suitable for consumption only if stored at low temperatures.

red tomatoes

For cooking, we select vegetables of the same size and varieties with similar taste characteristics.

Ingredients:

ripe tomatoes - 3 kg;
table salt - 15 g;
water - 0.4 l;
garlic - 8 cloves;
bell pepper - 1 medium;
hot pepper - ½ pc.;
dill inflorescences - 5 pcs.

Cooking:

We put water on fire. After boiling, dissolve the salt in it. Return to the stove and let it boil again. Remove from the hob and cool the brine to room temperature. Peeled garlic, prepared sweet and hot peppers(without stalk and seeds) we send to a blender and grind into gruel.
Decontaminated in microwave oven Fill jars with vegetables. We alternate the layers with dressing and fill the containers with marinade. We close the pickles with a capron lid and put them in the refrigerator. After a couple of weeks, the snack can be put on the table.

green tomatoes

More saturated in taste and dense in consistency, green tomatoes can also be salted without vinegar.

Ingredients:

unripe tomatoes - 0.4 kg;
water - 0.4 l;
salt - 15 g;
currant (preferably black) - 4 leaves;
dill - a pair of inflorescences;
garlic - 5 shares;
horseradish - 2 medium or 1 large leaf;
allspice - 2 peas.

Cooking:

We bake glass jars over steam. Grind the garlic cloves and horseradish leaves with a knife. We place a part of the seasoning in the bottom of the container and sprinkle each layer of green fruits with it. Salt water at room temperature and pour the contents of the jars with the marinade. Close with a polyethylene lid. We place the jars in a cool place, such as a cellar. Within a month, we open the container twice for access fresh air for a snack. After 4 weeks, the pickles are ready for tasting.

Classic recipe for salted tomatoes per 1 liter

Knowing classic version with a dosage per 1 liter of product yield, you can experiment with both volume and ingredients winter snack tomatoes. The main thing is to strictly observe the proportions.

Ingredients:

medium-sized tomatoes - 7-8 pcs.;
water - 400 g;
salt - 12 g;
sugar - 15 g;
acetic acid (72%) - 15 g;
garlic - 4 cloves;
horseradish root - 50-70 g;
peppercorns - 4 pcs.;
bay leaf - 2 pcs.

Cooking:

We send washed and peeled garlic and horseradish roots, peppercorns and bay leaf to the bottom of the sterilized jar. We fill the container with vegetables, close the top with dill umbrellas. Boil filtered water in a saucepan and pour over the tomatoes. We seal everything with a plastic lid for 20 minutes. After a third of an hour, put the liquid on the fire again, stir sugar and salt in it and let it boil. Pour the brine into the jar, carefully add a spoon on top vinegar essence and roll up with a tin lid. We put the containers upside down and cover them with heat (a blanket, a bedspread, terry towels, etc.) for a day. Ready period - 3-4 weeks.

In order for the appetizer to have a marketable appearance when served, the vegetables should not be tamped when filling the jar. In close quarters, they will certainly crack. An additional precaution in this regard is to pierce the fetus near the stalk. By the way, it is better not to remove it: a treat with a twig looks more appetizing.

Hot way to pickle tomatoes with vinegar

This option for cooking tomatoes using vinegar has many varieties: this is how dried and dried tomatoes are marinated. pickled vegetables, sweet, bitter and spicy. One of the most popular and simple recipes is one using garlic cloves, dill florets and leaves with garden trees. The recipe is based on the calculation of products for three-liter dishes.

Ingredients:

tomatoes - 11-16 pcs. (depending on size);
salt - 30 g;
sugar - 75 g;
water - 1.2 l;
blackcurrant - 4 leaves;
wild cherry - 3 leaves;
horseradish leaves - 1 medium;
dill inflorescences - 3 pcs.;
garlic - 6 cloves;
laurel - 3 leaves;
black pepper - 6 pcs.;
coriander - 5 pcs.;
acetic acid (72%) - 1 tablespoon.

Cooking:

We wash vegetables, leaves and inflorescences of plants. We heat the glass in the microwave. First, we pour pepper into a glass container, then coriander, garlic cloves and lavrushka. Fill the jar with tomatoes. Fill with boiling water and leave the products to warm up for half an hour. After this time, drain the marinade, salt and dilute the prescribed amount of sugar in it. Bring the temperature back up to 100 degrees.
Add cherry, currant and horseradish leaves, dill umbrellas to jars. Pour everything with brine, on top - a spoonful of vinegar. We close banks tin lids, turn over and cover with a blanket for 10 hours.

Salted tomatoes as barrel

The special taste of barrel salted tomatoes can be reproduced in urban areas. To do this, you do not need a large oak barrel, its analogue will be a bucket made of food-grade plastic. Otherwise, everything remains the same as in the old Russian recipe.

Ingredients:

tomato - 2500 g;
coarse salt - 90g;
water - 2500 ml;
horseradish - 5 leaves and 70-100 g of roots;
cherry leaves - 16 pcs.;
currant leaves - 12 pcs.;
dill inflorescences - 4 pcs.;
basil (greens) - 2 plants;
mint - 7-8 leaves;
laurel - 4 leaves;
garlic - 4 cloves and 7 arrows;
hot pepper - 1 pc.;
allspice - 4 peas;
coriander - 8 pcs.;
mustard seeds - 10 pcs.

Cooking:

We thoroughly wash all products, clean the roots of horseradish. At the bottom we form an “air cushion”: lay out half of the spices. Leaves of shrubs and mint, horseradish; sliced chopsticks of garlic arrows; dill umbrellas and basil greens will keep the pickles marketable.

We pierce each tomato with a wooden toothpick in the stalk area to speed up the fermentation process. We fill the bucket with fruits, lay out the remaining components of our “pillow” on top, as well as a burning pod.

To prepare the marinade, salt boiling water and add granulated sugar, bay leaf and peppercorns, mustard seeds and coriander. As soon as the brine boils, pour the tomatoes completely. The process of immersing vegetables in water must be gradual, otherwise the skin will crack. Everyone leaving the marinade should end up in a bucket. As soon as the brine seeps to the very bottom and covers the spices that are at the top, you can proceed to final stage salting.

Instead of a lid, we use a plate of a slightly smaller diameter, on which we install oppression. The marinade should seep out from under our press plate, which will indicate the complete immersion of the contents of the container in the brine.

Leave the snack for 24 hours at room temperature. During this time, fermentation will appear as foam on the surface of the plate, and the brine in the bucket will become cloudy. After 4-5 days, the solution will become noticeably lighter, and the tomatoes will decrease in volume. This means that the fermentation process has taken place.

We remove the load, remove the plate and close the bucket with a tight lid. Store such an appetizer should be either in the refrigerator or in the cellar. Salting will be completely ready in a month, you can eat it until next autumn.

The marinade actively penetrates the fetus during the first two weeks. Then the process slows down and finally comes to naught after three months. This means that vegetables become lightly salted and ready to eat within a couple of weeks after spinning. They pick up salt until about December and then keep their taste unchanged for the rest of the shelf life.

Salting halves

If the harvest is successful in size, the pickling process comes to a standstill: the fruits do not pass through the neck of the jar. In this case, the recipe for salting tomatoes in halves always helps out.

With sunflower oil

simple and quick recipe includes, in addition to the usual components, vegetable oil. It makes the appetizer more delicate in taste. The quantity of products is calculated on a container of 1 liter.

Ingredients:

tomato - 0.7 kg;
salt - 15 g;
sugar - 25 g;
garlic - 2 cloves;
parsley - 3 sprigs;
bay leaf - 1 pc.;
black pepper - 2 peas;
citric acid - 1 tsp;
vegetable oil - 1 tbsp;
bitter pepper - 1 pc.

Cooking:

We wash the products, clean the peppers and garlic. Cut large tomatoes in half. We fill a clean container with vegetables, put parsley and garlic sticks there. For marinade, add bay leaf and peppercorns to boiling water, salt and dissolve sugar and citric acid. We fill the jars with a solution, leave the vegetables to soak and warm up for 30 minutes. Then we drain the marinade, the second time we bring its temperature to 100 degrees on the fire and pour it into the pickles. Gently tip the spoon over the top. vegetable oil. We roll it up with tin lids, wrap it in heat for 10 hours and put it in a cold place for storage.

with mustard

An increased number of mustard seeds compared to the usual proportions can radically change the taste of a familiar product. The pickle is sweet and sour with a sharp, unique bitterness.

Ingredients:

tomatoes - 750 g;
salt - 12 g;
sugar - 60 g;
garlic - 3 cloves;
mustard seeds - 20 g;
vinegar essence - 5 g;
allspice - 2 peas;
dill greens - 4 sprigs;
hot pepper - ½ pc.

Cooking:

We cut the selected and washed fruits into two halves. First of all, pour the mustard seeds and garlic into the container, then place the vegetables with the pulp down, and dill on top.

We are preparing the marinade. We dilute bulk products in boiling water, then add pepper. Pour the brine halves for half an hour. For re-boiling, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade to a boil on the fire and immediately pour warm tomatoes over it.

We close the lids with a seaming machine. Turn upside down, cover with a blanket for half a day. After complete cooling, store at a temperature not exceeding 10 degrees.

with celery

Not the most common recipe for halves with celery surprises not only piquant taste but also with an unusual look. So that the appetizer does not turn into a mushy mass, the choice should be stopped on fleshy specimens with medium-density skin. This will allow the products to retain their appetizing appearance after heat treatment.

Ingredients:

tomatoes - 1200 g;
green celery - 2 branches;
black pepper - 3 peas;
dill inflorescences - 2 pcs.;
cilantro - 3 sprigs;
garlic - 6 cloves;
salt - 30 g;
sugar - 25 g;
citric acid - 1 tsp

Cooking:

We blanch most of the clean, halved tomatoes and send them to a glass container, where pepper, chopped celery stalks and cilantro are already laid. Simmer the remaining vegetables over low heat for 15 minutes. Salt and dissolve sugar and citric acid. We make the dressing homogeneous with a blender. To get rid of the seeds, wipe the resulting mixture through a sieve. Season halves with sauce glass jar and close the lid.

Here you can use threaded caps or work with a seamer. The main thing is that the contents of the container are hot.

The best salt for working with tomatoes is stone, Extra class. Iodized fine salt definitely not recommended for pickling. Its crystals penetrate too rapidly into the fetus, iodine changes the normal rate of fermentation. As a result, you can get soft moldy fruits of an indefinite shape - in the event that during the first three weeks the bank simply does not explode.

For canning, you should choose fruits without flaws of approximately the same size and variety. A crop harvested on a warm sunny day is preferred.
Before salting glass containers disinfected over steam, in the oven or in the microwave for half an hour. Tin lids are sterilized in boiling water.
Almost all varieties of tomatoes are suitable for winter harvesting. Red, yellow, brown, unripe green fruits look great on the table as a whole and cut. If the vegetable is not soft enough, it can be blanched.
The minimum products that need to be stocked up before salting, except for tomatoes, are garlic, horseradish roots, dill inflorescences and, of course, sugar, salt and vinegar.
With any composition of the marinade, the storage temperature of pickles should not rise above 10 degrees. The shelf life of this type of snack is one year under appropriate conditions.

Conclusion

The answer to the question of how to salt tomatoes for the winter in jars is not difficult. Simple recipes and affordable products allow you to harvest fruits in the shortest possible time. The main thing is not to forget the three rules.

Crockery, vegetables and spices must be perfectly clean.
Do not experiment with new recipes on all available crops.
Do not serve food from jars with a swollen lid, foam or mold inside.

Any treat should strengthen the health of loved ones, please with an appetizing view and surprise with a variety of flavors.

Many housewives like to cook salted tomatoes for the winter in jars. At the same time, salting recipes exist a large number of, it all depends on what taste home likes.

An open can of tomato immediately spreads a wonderful aroma of brine and spices, you can pickle tomatoes in the amount you need for your family. They are suitable as an appetizer festive table and as a treat for guests.

How tomatoes are salted for the winter, and what recipes for such salting exist, you will learn in the material. Some of them have not only a characteristic salty, but even sweet taste.

Key principles for preparing salted tomatoes for the winter

Almost every housewife has her own signature recipe for pickling tomatoes for the winter, depending on her preferences and the tastes of her relatives. However, there are key cooking rules salted tomatoes, which must be observed regardless of the recipe. So, tomatoes can be salted in three ways:

through hot salting;
dry;
cold.

The hot way of salting tomatoes for the winter is traditional. We take jars, carefully sterilize them and put seasonings on the bottom. We spread clean tomatoes on top, then pour in the boiled brine, roll up the jars, cool and put them in the refrigerator for storage.

The cold salting method is understood as the salting of tomatoes. in barrels, buckets, tubs and even jars. According to this recipe, tomatoes are poured with cold brine, and a round wooden board is placed on top. Store these pickles in the cellar.

With dry salting, there is no brine in tomatoes. Tomatoes are laid out in layers in a tub, abundantly salted with coarse salt and covered with a wooden circle. For some time they stand in the room, then they are transferred to the refrigerator. This option is summer, since it is not stored for a long time, respectively, it is impossible to store such tomatoes for the winter.

There is a type of dry salting called fast way salt the tomatoes. They are also stored for a short time, but the vegetables will need to be cleaned of the insides and stuffed with crushed garlic, they are salted and eaten within two days.

The taste of salted tomatoes depends not only on the recipe, but also on factors such as:

variety of tomatoes;
stages out of maturity;
the presence of certain seasonings and other additional components.

Tomatoes must be taken elastic and strong. Salt them with coarse salt. As seasonings choose:

Below we offer you recipes for some salted tomatoes for the winter, which you can cook with your own hands.

Recipe for traditional salted tomatoes for the winter

Such a recipe will be of interest to those who love the classics and do not like to experiment with tastes in terms of salting tomatoes for the winter. In order to pickle tomatoes in this way, prepare these ingredients:

medium tomatoes - about 2 kg;
pure water - 1.5 l;
dill - 30 g;
2 s. garlic;
pinch ground cinnamon;
sugar and salt to taste.

All components are painted on the basis of salting tomatoes per three liters. In subsequent recipes, the ingredients will be indicated from the same calculation.

Classically salted tomatoes for the winter like this:

jars are well washed and sterilized. At the bottom we put dill, cinnamon and garlic;
wash the tomatoes and put them up to the top in jars;
prepare the brine - bring water to a boil, salt it and add sugar. Boil until they are completely dissolved;
pour the tomatoes with boiling brine, cover the jars slightly and sterilize them in a container with boiling water for about 15 minutes. Roll them up with clean metal lids.

We shift the jars to a dark place, turn them over until they cool. Then we shift to a cool room for the winter.

Recipe for tomatoes "Homemade" for the winter

Unlike the previous recipe, this one differs in taste and composition of the seasonings used. And the tomatoes themselves are very appetizing, tender and soft.

You will need:

Tomatoes are cooked like this:

in clean jars we put all the listed spices, except for salt, sugar and mustard;
Wash and pierce the tomatoes, arrange tightly in jars. Boil a liter of water, add salt and sugar to it, fill them with tomatoes in a jar;
we take a cotton cloth, scald it and cover the jars with it. The fabric needs to be sprinkled mustard powder. Salted tomatoes will therefore acquire unique taste and will not succumb to mildew.

Banks must be held for two weeks at room temperature. Then they will need to be closed with sterile plastic lids and put in the refrigerator for a month.

Recipe for salted tomatoes for the winter "Youth"

This recipe for harvesting for the winter acquired this name due to the fact that green tomatoes are used for cooking. In addition, in winter this workpiece will be in place as an ingredient for a salad for the New Year's table.

You will need:

young tomatoes - about 2 kilograms;
7 pieces of blackcurrant leaves;
3 dill with inflorescences;
garlic - 5 cloves;
a little allspice;
liter of filtered water;
4 large spoons of coarse salt.

In order to pickle tomatoes for the winter according to this recipe, rinse the tomatoes and remove the tails. Put greens on the bottom of the jar, then tomatoes, then greens again, then hot peppers and garlic. Such fill the entire jar in layers. The final layer should be green.

For the brine cold water dissolve the salt, stand for 2 minutes and fill the jar to the top. The liquid should cover the entire contents of the jar.

After you close the jar with a sterilized tight plastic lid, transfer it to a dark, cool room. Tomatoes will be completely ready to eat in a month.

Recipe for cold salted tomatoes for the winter

AT this case applied cold look salting. It is carried out in three-liter jar. For cooking you will need:

To prepare this blank for the winter, we take dry cans and we put horseradish leaves on their bottom, then we fill them tightly with tomatoes so as not to crush them. In the process of filling, the tomatoes are evenly covered with the leaves listed above, celery and garlic. Then salt, sugar are poured into the jar, boiled or filtered water is poured.

You can add a little vinegar if desired, cover the jar with a tight lid and put it in the refrigerator.

Recipe for salted tomatoes for the winter in their own juice

This recipe will appeal to those who want to try something new in pickling tomatoes. They need to choose pink or brown. They should also be small and have a high density. Such tomatoes will need a kilogram, an additional kilogram of ripe tomatoes will still be required. For spices, cook more garlic, four branches of dill, hot peppers, salt and seasoning for preserving vegetables.

The preparation method for this piece for the winter the following:

The bank should sterilize for about half an hour, then the jar is taken out, closed with a lid, turned over until it cools down completely.

Recipe for salted tomatoes for the winter in apple juice

This recipe will delight lovers of spicy flavor, the tomatoes will turn out to be slightly sweet and original. Prepare the following:

strong fresh tomatoes- kilogram;
clarified Apple juice- 1 liter or 2.5 kg of red fresh apples;
half a teaspoon of ginger;
3 small spoons of salt;
a large spoonful of sugar.

Tomatoes should be carefully laid out in a clean jar. Meanwhile, apples are passed through a meat grinder or juicer, the resulting juice is diluted by half. Ginger is grated and added to the finished juice.

Juice poured into a bowl and bring to a boil, then pour the tomatoes into jars with boiling liquid. They are pasteurized for an hour, but the liquid should not boil. Then they roll up and wrap themselves until they cool down.

Salted tomatoes for the winter in Ukrainian

Tomatoes, regardless of variety, may be suitable for this recipe. But they must be tight and firm.

The ingredients for the winter recipe are:

elastic tomatoes - kilogram;
big carrot;
raspberry leaves;
sugar - 3 small spoons;
some salt;
some spices.

To cook tomatoes for the winter according to this recipe, grated carrots, then layer the raspberry leaves in jars, then the carrots and tomatoes.

At the same time, prepare the steep brine. For him, dilute 100 g of salt in a liter of water and add some spices. The brine is boiled for 5 minutes, then it is cooled and poured into a jar. Tomatoes are tightly covered, put on top raspberry leaf and tightly closed with a clean plastic lid. Store the jar in a cold place.

Recipe for salted tomatoes with mountain ash for the winter

Such a recipe is very simple, the tomatoes will have incredible original taste . What do you need:

peeled tomatoes - 2 kg;
bunches of mountain ash - 1.5 kg;
water for brine - 1 l;
sugar and salt.

Prepare a jar for salting, put tomatoes and rowan there. Bring water to a boil, dilute salt and sugar in it. Pour the resulting brine into the jar, cool it, drain it, then boil it again and again fill the contents of the jar. We repeat these steps three times. Then the jar is twisted, cooled and cleaned in the cellar for the winter.

Cooking sweet tomatoes for the winter

Many love original conservation in particular, sweet pickled tomatoes. Here you will need:

a kilogram of red tomatoes;
up to 4 cloves of garlic;
fresh dill;
Bell pepper;
half a lemon or a little citric acid;
a couple of bay leaves;
up to 8 black peppercorns;
a large spoonful of salt;
two large spoons of sugar;
5 leaves of cherries and currants;
water - depending on the volume of the container.

According to the recipe for sweet pickled tomatoes, you need choose soft and whole tomatoes wash them. Put dill, currant and cherry leaves, bay leaf, peas and garlic.

Then we put the tomatoes, heat the water in a separate container and pour the tomatoes with it. They can be pierced so that they are better preserved whole and soaked in the marinade.

Dissolve sugar and salt in water and bring to a boil. Add to bank lemon juice or acid. Pour everything into a jar and immediately roll up. Sweet tomatoes in jars are turned over and wrapped. They will be most fragrant and have a characteristic sweet aftertaste if they are allowed to brew for at least a month.

No matter what canned tomatoes Do you like it - sweet, salty or sour, do not forget to follow the key rules for salting a tomato.

Good housewives prepare for the winter in advance, “hope for supermarkets, but don’t make a mistake yourself” - they say so, and pickle, salt, freeze. Tomatoes on the list winter preparations are in one of the first places, these vegetables are good in different types: both independently and in company with other vegetables. In this material, a selection of recipes for pickled tomatoes different ways.

Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe

At the end of the summer season, many housewives close jars of tomatoes. This job is not difficult at all. Thanks to simple recipe canning, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very cool. This appetizer is perfect for serving on any table! The calculation of products is given for one three-liter jar.

Time for preparing: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

Tomatoes: 2.5-2.8 kg
Bow: 5-6 rings
Carrots: 7-8 circles
Bulgarian pepper: 30 g
Carrot tops: 1 branch
Salt: 1 tbsp. .l
Sugar: 2.5 tbsp. l.
Allspice: 3-5 peas
Aspirin: 2 tablets
Lemon acid: 2 g
Bay leaf: 3-5 pcs.

Cooking instructions

How to cook pickled tomatoes for the winter in jars

You can pickle tomatoes in many ways, including using different containers, from liter jars to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).

Ingredients:

Tomatoes - 2 kg.
Filtered water - 5 tbsp.
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Vinegar essence - 1 tbsp. l. (based on each container).
Hot black pepper, allspice, garlic - all 3 pcs.
Bay leaf, horseradish - 1 leaf each.
Dill - 1 sprig / umbrella.

Action algorithm:

select best tomatoes- dense, ripe, small size (preferably the same). Rinse. Pierce each fruit with a toothpick in the area of the stalk. This will help keep the tomatoes whole when pouring boiling water over them.
Sterilize jars. Put seasonings, spices, garlic (horseradish leaves, bay leaf, pre-wash the dill). Peel the garlic, you can not cut it and put whole cloves (if cut, the marinade will be more fragrant).
Lay the tomatoes almost to the very top.
To boil water. Gently pour over the tomatoes. Now hold for 20 minutes.
Drain the water into one large container, add salt and sugar there. Boil again.
Second time now fragrant marinade pour tomatoes. In jars, add a tablespoon of essence right under the lid.
Seal with sterilized tin lids. For additional sterilization, wrap with an old blanket until morning.

You can experiment a little by adding sweet pepper strips, diced carrots, or onion rings to the jars.

Very simple salting tomato for the winter in liter jars

In the old days, most of the available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to save almost all vitamins and minerals. The simplest recipe for modern pickling of tomatoes will take a little time and a small amount of ingredients.

Products:

Tomatoes - 5 kg.
Water - 5 liters.
Garlic - 2 cloves per jar.
Bay leaf - 2 pcs.
Allspice - 3-4 pcs.
Fuck root.
Salt - 1 tbsp.

Action algorithm:

The salting process begins with washing and sterilizing the containers.
Next, you should choose tomatoes, preferably very dense, with thick skins. Rinse.
Peel the garlic with horseradish, cut into pieces.
Put half of the spices on the bottom of the prepared containers, then put the tomatoes, again the spices and again the tomatoes (already to the top).
Water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
Pour the prepared tomatoes with brine, close nylon lids. Leave the jars in the kitchen for a day to start the fermentation process.
Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait this time and you can taste, such salted tomatoes are good for boiled potatoes and mashed potatoes, for meat and fish.

Recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other garden gifts. Most often, you can find recipes in which red tomatoes and green cucumbers are present in one jar. When pickling tomatoes, acid is released, which is what gives extraordinary taste pickled vegetables.

Ingredients:

Tomatoes - 1 kg.
Cucumbers - 1 kg.
Salt - 2.5 tbsp. l.
Sugar - 2 tbsp. l.
Garlic - 4 cloves.
Dill - greens, umbrellas or seeds.
Vinegar (9%) - 2 tbsp. l.

Action algorithm:

Rinse the cucumbers, cut off the tails. Pour cold water. Withstand from 2 to 4 hours.
Simply rinse tomatoes and dill. Banks must be sterilized.
In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or whole cloves) at the bottom.
First, fill the container halfway with cucumbers ( experienced housewives to save space, put the fruits vertically).
Prick the tomatoes with a toothpick or fork, so the pickling process will go faster. Lay on top of the cucumbers.
Pour boiling water over vegetables for 20 minutes.
Pour sugar, salt into the pan, drain the water from the cans with future seamings here. Boil.
Pour and cork with hot lids (pre-sterilized). Turn over, wrap in warm clothes for additional sterilization at night.
Remove jars of cucumbers / tomatoes that have cooled down by morning.

The final pickling process will be completed in 2 weeks, then you can proceed to the first tasting. But it’s better to wait for the snow-white winter to treat yourself and your loved ones to delicious vegetable platter.

Delicious tomatoes in jars for the winter with vinegar

Grandmothers in the good old days salted tomatoes, most modern housewives prefer pickling with vinegar. Firstly, the process is faster, and secondly, the vinegar gives the tomatoes a pleasant spicy taste.

Ingredients:

Tomatoes are ripe, dense, small in size - 2 kg.
Hot pepper - 1 pc.
Bulgarian pepper - 1 pc.
Garlic - 2-4 cloves.
Cloves, sweet peas.

Per liter of marinade:

Sugar - 4 tbsp. l.
Salt - 2 tbsp. l.
Vinegar classic table 9% - 2 tbsp. l.

Action algorithm:

The pickling process, according to tradition, begins with the sterilization of containers and the preparation of ingredients. It is better to take liter jars: wash, sterilize over steam or send to the oven.
Rinse tomatoes and peppers (spicy and Bulgarian). Bell pepper clear of grains and stalk.
In each jar, put a few peas of allspice, 2 cloves, garlic.
Cut the hot pepper into slices, send to the bottom of the cans. Sweet pepper also cut, also put on the bottom.
Now it's the turn of the tomatoes - they just fill the containers to the top.
For the first time, pour tomatoes with simple boiling water. Leave for half an hour.
Drain the marinade into a separate bowl. Add salt and sugar according to the norm. Boil the marinade.
Pour back into jars with tomatoes. Gently pour 2 tbsp under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. During the night, the sterilization process is completely completed. Cooled cans can be re-hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When marinated, tomatoes often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade, one of them suggests abandoning all known seasonings and spices, leaving only bell pepper, by the way, also sweet.

Ingredients (calculation - for 3 liter containers):

Tomatoes - about 3 kg.
Bulgarian pepper - 3 pcs.
Sugar - 5 tbsp. l.
Salt - 2 tbsp. l.
Vinegar - 2 tbsp. l. for each bank.

Action algorithm:

The pickling order is already known - prepare the tomatoes and peppers, that is, rinse thoroughly. Remove the seeds and tail from the bell pepper.
Sterilize containers. At the bottom put chopped peppers, to the neck - tomatoes.
Pour in boiling water. You can relax for 20 minutes or do other things.
Drain the water from the cans, already smelling good bell pepper. Add salt. Pour in sugar. Boil.
Vinegar is either poured into a boiling marinade, or immediately into jars.
Cork the tomatoes with sterilized lids.

Turn over or not - depends on the desire, but you definitely need to wrap it up. Hide in the cellar in the morning, it remains to be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the advent of cold weather, you really want something very beautiful and useful. The best cure for blues is a jar of tomato, pepper and cucumber salad. The recipe is also good because you can use substandard vegetables.

Ingredients:

Tomatoes - 1 kg.
Cucumbers - 1.5 kg.
Sweet pepper - 0.8 kg.
Onion - 0.5 kg.
Vegetable oil - 120 ml.
Sugar - 3 tbsp. l.
Salt - 3 tbsp. l.
Acetic acid - 1 tsp each. for each half liter container.
Seasoning mix.
Greens.

Action algorithm:

When preparing vegetables, the hostess (or her reliable assistants) will have to sweat, as the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
Then cut all the vegetables into circles. Wash and chop greens.
Fold fragrant vegetable mix in an enameled container of sufficient size. Immediately send salt, sugar, available spices into it. Pour in vegetable oil.
Bring the salad to a boil over low heat. Then boil on low heat with constant stirring for half an hour.
During this time, prepare jars (8 pieces of half a liter each) and sterilize lids.
While hot, spread the salad in jars. top up acetic acid (70%).
Cover with lids, but do not roll up. Sterilize in hot water another 20 minutes.

Now you can cork a tasty, healthy and very beautiful salad, where important role tomatoes play.

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, with the exception of one - too much preparatory work. It is much easier to cook just pickled tomatoes with garlic - healthy, tasty and a wonderful view. The recipe is called "Tomatoes under the Snow", because the garlic needs to be grated on a fine grater and poured over the vegetables on top.

Ingredients (for a 1 liter jar):

Tomatoes - 1 kg.
Grated garlic - 1 tbsp. l.
Vinegar classic 9% - 2 tbsp. l.
Sugar - 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
Salt - 2 tbsp. l.

Action algorithm:

Tomatoes are prepared classical technology: select vegetables for pickling of the same size, ripe, but with a dense skin, without damage and dents.
Wash the tomatoes. Peel the garlic, also send it under running water. Grate on a fine grater.
Sterilize the jars while they are still hot, spread the tomatoes, sprinkle with garlic.
Pour boiling water for the first time. Drain into a saucepan, prepare a salty-sweet marinade.
Pour again, pour vinegar on top.
Seal with lids that have also gone through the sterilization process.

Fast, easy and very pretty!

How to cook tomatoes in jars for the winter with onions

Tomatoes are good because they are friends with different vegetables are very fond of the company of garlic or onions. But, if in such a roll the garlic is finely chopped, and has only one function - a natural flavor, then the onion acts as a full participant in the culinary process.

Ingredients:

Tomatoes - 5 kg.
Onion (very small size) - 1 kg.
Filtered water - 3 liters.
Vinegar 9% - 160 ml.
Sugar - 4 tbsp. l.
Salt - 3 tbsp. l.
Dill in umbrellas.
Hot pepper - 1 pod.
Currant and horseradish leaves (optional).

Action algorithm:

First, prepare the tomatoes and onions, simply wash the first ones, chop them near the stalk. Peel the onion, then rinse.
Rinse dill, leaves (if to be used) and hot peppers. Containers, of course, sterilized.
Throw down seasonings, currant and horseradish leaves, pieces of hot pepper pod. Lay tomatoes, alternating with onions (there should be several times more tomatoes than onion heads).
Pour in boiling water. Wait 7 to 15 minutes (optional).
Drain the fragrant water into a saucepan, add salt and sugar to the water. After boiling, pour in the vinegar.
Proceed to pouring the marinade and corking.

Tomatoes prepared in this way acquire a sour-spicy flavor, onion on the contrary, it becomes less bitter.

Tomatoes in jars for the winter with cabbage - an original recipe for preservation

Another good "partner" in seaming for tomatoes is the usual White cabbage. It can be present in any form - sliced large pieces or chopped finely enough.

Ingredients:

Tomatoes - 2 kg.
White cabbage - 1 kg.
Sweet pepper - 1 pc.
Carrots - 2 pcs. (medium size).
Bay leaf, dill, allspice.
Garlic - 4 cloves.

Marinade:

Water - 1 l.
Sugar - 3 tbsp. l.
Salt - 2 tbsp. l.
Vinegar - 1-2 tbsp. l. (at 9%).

Action algorithm:

Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or chop the cabbage (optional), use a grater to chop the carrots. Pepper - in pieces. Cut the garlic into thin slices.
Containers, according to tradition, are sterilized before laying vegetables. Again, according to tradition, put natural flavors at the bottom of the jars - dill, pepper, laurel. Pour in the garlic.
Start laying vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
Immediately prepare the marinade with salt, sugar and vinegar. Pour jars filled with vegetables. Cover with tin lids.
Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Fermentation is one of the most old recipes harvesting vegetables for the winter. In the old days, when there was no vinegar and tight-fitting jars, it was difficult to keep vegetables until spring. But even today, along with fashionable pickling, still experienced housewives practice fermentation, but not in barrels, but in the usual three-liter glass jars.

Ingredients:

Tomatoes - 3 kg.
Dill, horseradish, currant, cherry, parsley (optional and available ingredients).
Garlic.
Salt (the most common, not iodized) - 50 gr. for a 3 liter can.

Action algorithm:

Conduct a selection of tomatoes, the ideal varieties of "cream" are small, with a dense skin, very sweet. Wash vegetables and herbs. Peel the garlic, also rinse.
Sterilize containers. Put some herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. Top with herbs and spices.
Prepare a brine by dissolving in boiled water (0.5 l.) 50 gr. salt. Pour into the bank. If there is little brine, top up with plain water.
Keep in the room for 3 days to start the fermentation process. Then rearrange in the refrigerator or just a cold place. The process will continue for another 2 weeks.

After the lapse of time, you can start tasting the original Russian snacks.

Tomatoes in jars for the winter with mustard

In our time, mustard has practically lost its significance, although in previous years it was actively used by housewives. Meanwhile, it is a good seaming agent that does not allow mold to form in jars. Therefore, homemade canned food can be stored at room temperature.

Ingredients:

Tomatoes - 2 kg.
Mustard powder - 1 tsp
Garlic - 4 cloves.
Bitter pepper pod - 1 pc.
Allspice peas - 4 pcs.
Laurel - 3 pcs.

Brine:

Water - 1 l.
Common table salt - 1 tbsp. l.
Sugar - 2 tbsp. l.

Action algorithm:

Rinse containers thoroughly. Wash the tomatoes under running water.
At the bottom of the jar put seasonings, pepper pod (can be cut into pieces), garlic. Next, lay small, dense tomatoes (up to the neck).
Pour in boiled water.
After a while, drain the water, prepare the brine.
Pour hot brine over tomatoes. Put mustard on top and pour vinegar.
Seal with a tin lid.

The brine due to the mustard will turn out to be unclear, but the taste of the snack will be excellent.

How to harvest a tomato for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones, are so afraid of).

The above is only half of the serving, which is designed for three 3 liter cans. If you have nowhere to store such tomatoes, I think you will find a place for these jars in your refrigerator. And if you have a cellar, great, feel free to make the whole portion and in the end you will get six 3-liter very tasty tomatoes.

1. Prepare everything necessary products, together with the container. Banks need to be taken clean, it is possible with a small defect. That is, there may be a chipped piece on the neck. I also stack in such banks. Because they do not need to be rolled up, but only closed with plastic covers.

Rinse tomatoes under cold running water. Rinse the celeriac with water and shake lightly. Peel the garlic. All other ingredients do not need to be washed.

2. Now, at the bottom of the jars we put 2 leaves of bay leaves, allspice peas - 10 pcs., Three cloves of garlic, cut into several pieces, a sprig of celery and dill.

Next, fill the jars with tomatoes as tightly as possible. In almost filled jars, add 2 more cloves of garlic, celery and dill. That's almost all. It remains to prepare the brine. In this recipe, I will have it cold.

3. Pour exactly 3.5 liters of water into the pan. It is advisable to take water from spring, well and, at the worst, tap water. But she needs at least a day to settle. But if you are confident in your tap water that she is super, feel free to fill her with it. Unfortunately, I cannot say the same about our water. So, in a container with measured water, pour salt, sugar and pour in vinegar.

Aspirin is not put in so that the tomatoes do not get moldy. With them, tomatoes taste completely different. Once I asked the owner of this recipe, Lucia Ivanovna, maybe aspirin is not needed here. To which she replied that without aspirin, tomatoes are not as tasty. We mix everything well. The taste of the brine is moderately salty, sweet and slightly sour. Let the brine stand a little and fill ours. The brine is exactly enough for these jars. Now that the brine has been poured, on top, you need to add 3 aspirin tablets to each jar.

4. That's all, we close the jars with plastic lids and send them to the cellar or refrigerator. It will be possible to taste tomatoes in a couple of weeks. Have a little patience and the result will not keep you waiting long.

So fast and very delicious recipe salting tomatoes for the winter, cold-cooked. I hope you enjoyed the recipe for pickling tomatoes for the winter. Send your comments, share your impressions. Maybe someone has questions, ask. I will gladly answer them.

Everyone have a good day, and maybe evenings and see you soon!