Pickled tomatoes with onions for the winter: recipes with photos. Sweet and spicy marinated tomatoes with onion and garlic

Do you love tomatoes as much as I do? If yes, then I offer a wonderful way to keep the fruits of your summer labors in an extremely tasty state for the whole winter.

The method is simple and complex at the same time, but the result exceeds expectations. First, about the difficulties.

1. Small tomatoes are needed. Very small. Preferably with a diameter of up to 5 centimeters.

If the tomatoes are larger, then you will have to cut them into two, or even into four parts.

2. You need a small onion. The smaller the better. If the diameter of the bulbs is more than 3-4 centimeters, then it will also have to be cut. And large onions will not just have to be cut, but finely chopped!

The cut ingredients do not affect the taste of the final product, but the aesthetics suffer

Cans for seaming, in my humble opinion, it is better to use 700 gram with a screw cap. Such packaging allows you to eat the contents in 1-2 approaches, which cannot but positively affect the number of cans in the refrigerator.

Now about simple.

Marinade. Everyone has their own, and invariably the most correct, opinion and recipe about the marinade. Arguing and saying: “Only this way and nothing else!” - I will not, but I must give an option.

For 1.5 liters of water:

2 table. tablespoons of salt (NOT IODIATED!)

4 table. spoons of sugar

Boil, cool to an acceptable temperature (50-60 degrees).

Pour in 0.5 cups (100 milliliters) of vinegar. I use grape or apple, and it has a lower concentration than table. Therefore, I take 50% more vinegar - 150 milliliters.

For each jar I put:

2 bay leaves

5 grains of black pepper

1 grain of allspice

2 cloves

I pour 3-4 tablespoons of boiled water into the bottom of the jar. vegetable oil. I use corn, but it does not matter - what you eat or like, then pour it.

I put the tomatoes and onions in layers in a STERILE (!) jar. How to sterilize jars is not necessary to tell?

I pour the marinade “up to the neck” and put it for 10-12 minutes on “ water bath» for pasteurization.

The lids are boiling.

Time has passed - I cover the jars with lids, take them out of the water and close the lids tightly.

I turn the jars over to check the tightness of the closure and leave to cool.

Cooled down - put on the far shelf in the closet for a couple of months. No, of course, you can eat it all in a week, if you can’t wait ... But it’s better to wait until late autumn or winter, and then it’s already ... With friends, with vodka, and with potatoes ...

P.S. In addition to tomatoes and onions, you can add chopped Bulgarian Bell pepper, but I just don’t like it in any form, and therefore I don’t put it in jars. And God help you!

P.P.S. Timing. For 6 jars it took me, starting with washing the tomatoes and jars, 2 hours. Not too much, right?

Recipes for marinating tomato slices and whole.

Pickled tomatoes are very popular among our housewives. After all, they are stored for a long time and are not demanding on external conditions. Yes, of course, the cellar remains the most suitable place for conservation. Well, or a balcony. But it happens that all the twists have to be stored directly in the apartment, but for pickled tomatoes this is not scary.

Pickled tomatoes, sliced, halves with onion and parsley: recipe

Such tomatoes are not only very tasty, but also very healthy. By the way, pickled onions also give an indescribable taste to tomatoes. Perhaps not everyone loves such onions, but tomatoes according to this recipe will definitely appeal to everyone.

Required components:

Tomatoes - 1.5-2kg (this directly depends on the cans and the quality of the styling)
Onions - 2-3 pcs.
Parsley - large bunch
Carnation - 2-3 pcs.
Sugar - 5 tablespoons
Salt - 2 tbsp.
Water - 2 l

Pickling method:

First of all, you need to sterilize the jars and lids. This nuance is very important, because it is he who affects the storage of spin.
Wash and dry tomatoes. Cut the small ones in half, and cut the medium ones into quarters. If the tomatoes are too big, then cut them into slices.
Onion cut into half rings.
Lay out in layers. First tomatoes, then onions. Spread the parsley into the resulting holes.
Spread the top layer with onions and herbs, and add cloves. By the way, you don't have to add it. This is already, as they say, to your taste.
cook saline solution and hot pour our preservation.
Roll up, roll up. Wrap in a warm blanket and leave in this position for several days. And then, hide in a designated place until winter.

Pickled tomatoes in slices, halves with onions and garlic: recipe

In principle, garlic is very often used in canning. It not only gives vegetables amazing taste, but also saturates them useful substances. And in composition with these components, they will make such preservation simply flawless.

Components:

Tomatoes - 3.5-4 kg (maybe a little less)
Onions - 3-4 pcs.
Garlic - 2-3 units (directly related to your taste)
Sugar - 1 cup
Salt - 3 tbsp.
Vinegar - 1 cup
Peppercorns and allspice - a few grains each
Water - 2.5-3 l

Cooking method:

V this case, the vessel itself does not need to be sterilized. It's easy enough to wash.
Tomatoes, as in the previous version, cut into slices. It completely depends on your desire, you can cut it in half.
Spread also in layers, alternating them. The onion, by the way, must first be cut into half rings.
Place the garlic cloves in the resulting holes. Sprinkle pepper on top.
Prepare a brine by combining water with sugar, salt and vinegar.
Fill them with jars and sterilize. The time depends on the size of the jar itself. For small containers, 7-10 minutes is enough, and for large containers, no more than 20 minutes.
Order, turn over, wrap and leave in this position for several days.

Pickled tomatoes in slices, halves with onions and carrots

This conservation option looks very nice. And it is very popular among housewives. Indeed, in the future, such a preparation can be safely used as a side dish.

Required components:

Tomatoes - 2.5-3 kg
Carrots - 3-4 pcs. medium size
Onion - 4 units
Garlic - 1 head
Vinegar - 2 tbsp.
Sugar - 450 g sugar (or 15 tablespoons)
Salt - 5 tbsp.
Bay leaf - a couple of leaves
Peppercorns - a few grains
Basil sprig - optional
Water - 1.5-2 l

Cooking method:

You do not need to sterilize the tomatoes themselves in this recipe. Therefore, jars and lids in without fail must be heat treated.
Cut the tomatoes in half or into slices, cut the onion into half rings, and the carrots into rings (about 1 cm thick) or slices.
You need to spread the tomatoes in layers, alternating with onions and carrots. Or, you can put onions and carrots in the holes between the tomatoes. But, you see, if each row is laid out separately, then it will look much prettier.
And do not forget to periodically add spices.
Combine water with salt and sugar, add acetic acid at the end.
Turn off. Further actions are repeated similarly (at least 2 times, and ideally 3). Pour, insist 25-30 minutes, drain. And boil again.
Banks need to be turned over and put in a warm place, wrapping them in a towel (or other warm cloth).

Pickled tomatoes in slices, halves with onions and butter

According to this recipe, it turns out not just preservation, but already full meal, which can be safely put on the table. The only thing is not to overdo it with oil so that the dish does not turn out to be too greasy. And, by the way, according to this recipe, combine with other vegetables. For example, carrots, Bulgarian or even hot peppers.

Compound:

Tomatoes - 2-2.5 kg
Onions - 2-3 pcs.
Vegetable oil - 2 tbsp.
Peppercorns and allspice - a few grains each
Cloves - 2-3 units (optional)
Parsley - 5-6 sprigs (also to your taste)
Salt - 1 tbsp.
Sugar - 2 tablespoons
Vinegar - 2 tbsp.
Garlic - a few cloves (to taste)
Water - 1 l

Cooking method:

Of course, vegetables are cut into slices or simply cut in half (if they are small).
Chop the onion into rings or half rings. By the way, you can add more onions if you wish. Even in a 1:1 ratio.
You need to lay out in layers, periodically adding spices. V last turn add oil.
Pour hot solution over and sterilize each jar for 15 minutes.
Carry out the same final operations as in the previous options. Leave it like this for 2-3 days. And then put it in a cool place.

Pickled tomatoes in slices, halves with onions, sweet, dessert

Perhaps this will seem contradictory to someone - how can they be sweet at all. But it is precisely such preservation that has a simply stunning sweet-sour relish, which households will certainly appreciate.

Required components:

Tomatoes - 1.5-2 kg
Onions - 2-3 heads
Sugar - 1 cup
Salt - 1 tbsp.
Bay leaf - 2-3 pcs.
Peppercorns - a few units
Garlic - 3-4 cloves
Carnation - 2 pcs. (optional)
Dill (umbrellas) - 2-3 pcs.
parsley leaves - a few sprigs (optional)
Vinegar - 1 tbsp.
Water - 2 l

Next steps:

This recipe definitely needs heat treatment glass containers and lids.
Necessary vegetables mode, naturally, slices (halves) and rings (half rings).
Tomatoes should be packed tightly, but very carefully so as not to crush them. You need to spread in tiers, periodically adding onions and other spices.
Boiled water must be poured into our jars and insisted without covering with lids.
Drain the water, add the rest of the necessary components for the brine (except vinegar). Boil for 2-3 minutes. Pour the tomatoes again, adding vinegar directly to the jars before that.
Closed jars leave upside down under any dense cloth.
After 2-3 days, you can transfer to the cellar or to the balcony.

Pickled tomatoes in slices, halves with onions in gelatin, jelly for the winter: a recipe without sterilization

Another slightly absurd recipe. Jelly and gelatin are more associated with jam or other sweet food. But, believe me, such a dish will not only find many fans, but also become a wonderful decoration. holiday table. And everyone will certainly ask for supplements.

Compound:

Tomatoes - 1.5 kg
Onions - 2-3 pcs.
Garlic - a couple of cloves (optional)
Sugar - 3 tablespoons
Salt - 1.5 tbsp.
Gelatin - 10 g
Peppercorns and allspice - a few grains each
Bay leaf - 2-3 units
Water - 1 l

Cooking method:

At the very beginning, you need to pour gelatin cold water to make it swell. On average, this takes 20-30 minutes.
Since the tomatoes themselves will not be sterilized at the end, this action must be carried out with jars and lids.
Cut the tomatoes into two or four pieces. If they are too large, then more slices.
Onion cut into rings or half rings.
It is necessary to lay out in a jar in layers, alternating our main components. And do not forget to periodically add seasonings.
Boil water and add other loose components to it. Boil for 3-4 minutes, and then add gelatin. Stirring constantly, wait for it to dissolve completely. Turn off.
Immediately pour over the tomatoes and roll up. Put in a warm and dark place, turning them upside down. After 2-3 days, remove to the place designated for preservation.

Pickled tomatoes in slices, halves in layers with onions

This is the easiest and most common recipe. Each hostess may have her own composition, slightly different from others. After all, everyone has different tastes, and there is always room for experimentation. But such a twist can be safely considered universal.

Necessary:

Tomatoes -2 kg
Onions - 2-3 pcs.
Leaves of horseradish and currant - a few pcs.
Bay leaf - 2-3 units
Peppercorns - 5-6 grains
Dill (umbrellas) - 3-4 pcs.
Salt - 2 tbsp.
Sugar - 2 tbsp.
Vinegar - 2 tbsp.
Water - 1.5 l

Cooking method:

If you don’t want to bother with the sterilization of berries at the end, then, without fail, you should steam the dishes themselves.
Cut the tomatoes into slices to your liking. Cut the onion into rings, 1-2 cm thick.
Spread in jars in layers, alternating tomatoes with onions. By the way, put some spices on the bottom, and then add during the laying process.
Prepare the marinade (it is already clear what its components are). But, still worth adding pepper and Bay leaf. Boil for 3-4 minutes, and at the end add vinegar.
Pour our styling and roll up. Turn over and leave to cool in a warm and dark place.

Whole marinated tomatoes with onions

Another simple and fast way. Moreover, even an inexperienced hostess can cope with it. The main advantage of this recipe is that you can always experiment and try adding other ingredients. If desired, you can also add peppers (sweet or bitter), apples, grapes and even plums, as well as carrots or cucumbers.

Compound:

Tomatoes - 1.5-2 kg
Onions - 1-2 pcs.
Bay leaf - 4-5 units
Peppercorns and allspice - a few grains each (approximately 6-7)
Garlic - 1 head (small)
Horseradish root - ½ of the whole
Dill (castings and umbrellas) - 2-3 pcs.
Leaves of currant, cherry and horseradish - 3-4 pcs.
Salt - 3 tbsp.
Sugar - 3 tablespoons
Vinegar - 3 tbsp.
Water - 1 l

Cooking method:

We steam our glass containers, as well as lids.
Tomatoes at the base need to be pierced several times with a toothpick so that they do not burst.
Lay as tightly as possible, but also carefully so as not to crush. And, do not forget, put spices on the bottom, in the process of laying and on top.
Onion, cut into rings, spread in the holes between the tomatoes. So it will look more beautiful, and there will be no extra space.
Pour boiling water and insist (no more than 15 minutes).
For the second time, add the other components of the marinade (directly into the jar) and pour boiling water again.
Wrap with a blanket and leave upside down for 2 days.

Pickled tomatoes with onions without vinegar

Now a lot of people are discussing the topic that vinegar has Negative influence on the body. But, do not forget that it acts as a natural preservative that helps prevent the development of pathogenic organisms. If you don't want to use vinegar, you can substitute it. lemon juice or citric acid, and you can also add sour apples or cherry plum. Below is the simplest method.

Required components:

Tomatoes - 1.5 kg
Onion - 2 units
A sheet of horseradish and currant - a few pcs.
Peppercorns and allspice - 5-6 grains each
Garlic - 3-4 cloves (optional)
Dill (umbrellas and leaves) - a few pcs.
Salt - 3-4 tbsp.
Sugar - 2-3 tablespoons
Water - 1 l

Next steps:

It should be noted right away that it is better to cook a little more marinade. Especially if you are cooking for the first time. Therefore, the ingredients are indicated with the expectation of large quantity water.
All components must be washed and dried. Lay the tomatoes carefully so as not to burst. And add spices periodically during the laying process.
Cut the onion into half rings and add to the resulting holes to save space as compactly as possible.
Add loose ingredients directly to the jars and pour boiling water over everything. Sterilize for 20-30 minutes.
By the way, consider the fact that large jars need to be sterilized longer. And so that the jar does not crack, and the tomatoes themselves, you need to put a rag on the bottom of the pan.
Roll up the lids, turn over and wrap for a few days.
By the way, if you do not want to sterilize the tomatoes themselves, then you need to steam the jars with lids. A boiled water pour 3 times. In this case, each time you need to let the tomatoes stand for 20-30 minutes. Drain, boil and pour again. Roll up after the third time.

How to close Czech tomatoes with onions for the winter?

Such tomatoes can become real decorations of the table and even the cellar. They will not only be very tasty, but also insanely useful. After all, each vegetable brings its own note of vitamins and flavor. And do not worry that you need to spend a lot of time or intricate products. This recipe is also insanely simple.

Ingredients:

Tomatoes - 1.5-2 kg
Onions - 4-5 pcs.
Bulgarian pepper (any color) - 5-6 units
Peppercorns - 7-8 grains
Garlic - 5-6 cloves
Salt - 2 tbsp.
Sugar - 3 tablespoons
Vinegar - 1 tbsp.
Vegetable oil - 2 tbsp.
Water - 1.5 l

Cooking:

Tomatoes must be cut into slices, onion cut into half rings, and pepper - into rings or strips, 1.5-2 cm thick.
It is better to spread it in tiers, because it will look more beautiful this way. But you can also lay out onions with pepper along the edges of the jar and between the holes.
And don't forget to add onion and peppercorns.
Prepare marinade. First you need to boil water with salt and sugar. Let it boil for a few minutes, add vinegar and oil and remove from heat.
Pour the tomatoes with brine and sterilize for 15-20 minutes. Naturally, the time depends on the volume of the jar.
Roll up, turn over and wrap with a warm blanket or blanket. After 2-3 days, you can clean it in a designated place (cellar or balcony).

Video: Delicious pickled tomatoes

Let's start with the marinade. measure out right amount water. Soak gelatin in 1/4 of the prepared water.

In the remaining water, add the right amount of salt, sugar, bay leaf and pepper - black and allspice.

Put the water with spices on the fire and bring to a boil.

When the water boils and you are sure that the salt and sugar have completely dissolved, remove the pan from the heat.
And now add vinegar essence, just do not rush to pour everything at once - add a spoonful, as it can foam a lot.

During the time that the water with spices was boiled, the gelatin managed to swell enough - it's time to add it to hot marinade. Mix well so that no lumps remain.

Set the marinade aside - let it brew before pouring into jars.

Now you can do the vegetables. Wash them well, peel the onion from the husk.

Onion cut into rings.

I like when tomatoes are skinless. Scald the tomatoes in boiling water for about 10-15 seconds, and then immediately transfer to a bowl of cold water. After that, tomatoes are very easily released from the skin.

Cut the tomatoes into slices.

Cut the tomatoes into portions.

It remains only to put the chopped tomatoes and onions in layers in prepared clean jars. Pour the marinade through a strainer so that the peas do not fall into the jar.

Now the jars need to be sterilized. To do this, put them in large saucepan With warm water, putting a towel under the bottom; water should reach the "shoulders" of the cans.

Sterilize the jars on a minimum heat for 15 minutes from the moment the water boils in the pan. Then close with hermetically clean lids. Leave to cool upside down. To harden the jelly, put the cooled jars in the refrigerator. Store in a cool place, preferably in the refrigerator.

Marinated tomatoes with onions in jelly are ready! Bon Appetit!

There are a lot of pickling tomato recipes, but each family has its own favorite recipes. Sweet spicy tomatoes marinated slices are amazingly delicious. Children love this preparation, while killing everything: from tomatoes, garlic and onions to brine.

In my recipe I will tell you in detail how to make such a blank from a tomato, and step by step photos taken will illustrate its preparation.

I must say right away that I like to pickle such tomatoes in small 700 gram jars to open and eat right away. In addition, in jars of this volume, much more pickled onions and garlic are obtained than, for example, in three-liter jar. And in my family, these "crunchies" diverge in the first place.

How to pickle tomatoes with onions and garlic

First of all, we prepare the marinade. General rule is: for 1.2 liters of water you will need 2 tablespoons of salt, 6 tablespoons of sugar, 1 bay leaf and 7 black peppercorns. We take salt and sugar without a slide. To do this, run your finger along the edge of the spoon to remove the excess. There are approximately 300 grams of brine for a 700 gram jar. I have three of these jars, that is, one serving of brine is enough for me. If you are pickling tomatoes for the first time and are afraid that the marinade may not be enough, then to relieve nervous tension, do, for the first time, a double dose of marinade. So it will be calmer! 🙂

So, put a saucepan of water on the stove, add salt, sugar and spices. As soon as the marinade boils, turn off the stove and wait until it cools down. We will pour the workpiece with a warm marinade. This method also allows you to pickle whole tomatoes so that they do not burst.

While the marinade is cooling, let's fill the jars. In we put a part of a horseradish leaf, a small umbrella of dill and a sprig of parsley.

For delicious tomatoes, other greens are not needed. Although you can add, for example, hot pepper, dill, cherry leaf or currant.

We clean the garlic. It is advisable to take a completely fresh head - from the garden. Cut each clove in half. We cut the onion into rings. Washed and already dried tomatoes cut in half. It is necessary that all tomatoes are small, firm and not overripe.

Fill jars with tomato slices, alternating them with onion and garlic. I don’t indicate the amount of garlic and onions per jar because everyone has their own preferences in these additives. Although, as for me, it is simply impossible to spoil tomatoes with garlic and onions. 🙂

So, the marinade has cooled down, it is not cold, but not boiling water. We pour it into jars to the very top. In each jar, add 1 teaspoon of vegetable oil and 9% vinegar. If you are spinning larger jars, then keep the proportion.

We close the jars with lids and set for 15 minutes.

Pickled tomatoes are very tasty.

I hope that they will surely win your heart, passing through the stomach. 🙂

Such a blank is stored in any cool place, basement or cellar.