What vegetables do we most often preserve for the winter? Of course, tomatoes and cucumbers. We can marinate, pickle bright orange tomatoes, cook from them numerous salads, lecho, adjika, tomato sauce or juice. Wide culinary possibilities make the tomato perhaps the most popular vegetable that we harvest for future use. This is the most common snack for boiled or fried potatoes.
There are many recipes for pickled tomatoes. The difference can be both in the composition of the jar and in the filling - the marinade. In addition to tomatoes, you can put other vegetables in a jar - bell pepper, cucumbers, garlic, cauliflower, carrots, etc. As for herbs and spices, you can limit yourself to a minimum: cloves, black peppercorns and bay leaves. And you can add coriander, mustard seeds, parsley, dill, horseradish, etc.
Now we will tell you how to cook pickled tomatoes with bell pepper and onions, with these tomatoes, even the most insipid dish will seem tastier.
Taste Info Tomatoes for the winter
Ingredients per liter jar:
- tomatoes - 600 g (small),
- Bulgarian pepper - 1-2 pcs.,
- peppercorns - 8 pcs.,
- mustard grains - 0.3 tsp,
- coriander beans - 0.3 tsp,
- cloves - 1-2 pcs.,
- Bay leaf- 1 PC.,
- parsley greens - 2-3 sprigs,
- dill greens - 1-2 sprigs,
- garlic - 4-5 cloves,
- carrots - 1 pc. (not large),
- onion - 1 pc. (small),
- marinade - 0.5 l.
- For the marinade: per 1 liter of water:
- 2 tbsp. spoons of vinegar 9%
- 2 tbsp. spoons of sugar
- 1 st. a spoonful of salt.
How to cook pickled tomatoes with bell peppers and onions
For liter jars, take smaller tomatoes, for three-liter jars, you can take larger ones. 
We prepare the ingredients: we clean the tomatoes, carrots, garlic and onions. 
From the pepper, select the middle and cut into small pieces. 
At the bottom of the jar we add carrots, cut into circles, onions, cut into rings, spices. 
Next, we put the tomatoes, garlic and everything more tightly. necessary ingredients. 
Add sugar, salt, vinegar to the water. We put the marinade on the fire and boil. 
Pour the hot marinade over the tomatoes in jars.
We cover the jars with sterile lids and sterilize in a water bath for 15 minutes from the start of boiling water (liter jars). Three liter jars sterilize for 20 minutes. 
We roll up the lids, turn over. Store at room temperature. 
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Pickled tomatoes with bell peppers for the winter
with citric acid without vinegar and without sterilization
Traditionally, housewives stock up for the winter with all kinds of conservation throughout the summer. V without fail pickled tomatoes: spicy, sour, spicy. Together with tomatoes, they are often preserved and Bell pepper. The end result is a great vegetable snack, which is one of the first to disappear from the plates. Pickled tomatoes with bell peppers for the winter are prepared very simply, because. For this preparation, you will need very few ingredients and cooking time.
Ingredients on liter jar:
- small tomatoes - 15 pcs.;
- garlic - 1 clove;
- parsley - 1 bunch;
- fleshy bell pepper - 2 pcs.;
- lemon acid- 0.5 tsp;
- salt - 1 tsp;
- bay leaf - 2 pcs.;
- sugar - 2 tablespoons;
- allspice (peas) - 5 pcs.
Cooking:
Wash the preservation jar with the addition of soda, rinse with running water and sterilize. There are many ways, but the most common is to steam the jar for 10 minutes or bake the container in the oven at 180 degrees. Lids should also be thoroughly washed and boiled.
Rinse all vegetables and herbs thoroughly, dry. Remove the husk from the garlic, cut the cloves into 2-3 parts. Remove the pepper pod from the seed box, rinse again and cut lengthwise into several pieces.
To the bottom of prepared glass containers lay the parsley, half the garlic and allspice. Fill the jar with tomatoes: it is better to place larger fruits on the bottom, and put small ones on top. While filling, the jar can be gently shaken to fit more tomatoes.
Now, in the voids between the walls of the jar and the tomatoes, push the slices of sweet pepper in a circle. For lovers of spicy sweet peppers, you can completely replace hot peppers or just put a piece of chili for piquancy.
Roll the parsley sprigs into a ring, put in a jar on top of the vegetables along with the remaining garlic.
To remove excess air from vegetables, which can spoil preservation, pour the contents of the jar with boiling water, cover with a lid and cover with a towel.
After 20 minutes, pour the liquid into any saucepan, add another 50 ml of boiling water for volume and add salt and sugar. Bring the marinade to a boil, boil for a couple of minutes.
preservative in this case citric acid will serve, so be sure to pour a third of a teaspoon of lemon on top.
After that, pour the marinade into a jar under the very neck. You can even pour a little to remove all excess air from the jar.
We cover the neck with an iron sterile lid, tighten it with a seaming machine.
Put the jar upside down, wrap it warmly and leave it in this position until completely cooled.
Cooking Tips:
- To make tomatoes with bell peppers tasty for the winter, you should choose fleshy tomatoes with a dense skin. Cream is perfect.
- Garlic is an optional ingredient, so it can be omitted from the recipe if the household does not like this particular supplement.
- You need to fill the jar with tomatoes not under the very neck, but leave 2-3 centimeters from the top free.
- For marinade, it is better to use spring or settled tap water.
- The blank can be stored for a year in a cool dark room.
V winter time All kinds of homemade canned vegetables are very popular. According to the season, many housewives prepare vegetables for the future: pickle, salt, ferment, canned. Homemade crispy cucumbers and tomatoes are especially tasty. Almost all family members love them, so no matter how many jars they have prepared, they are still not enough for the whole winter.
It's high season for canning tomatoes. There are a lot of them on the market at a very reasonable price. In order not to waste time in vain, today we will also take care of homemade preparations and prepare pickled tomatoes with bell peppers for the winter. These tomatoes are incredibly delicious. Bulgarian pepper gives a special aroma, and the marinade - a pleasant sweetish taste.
These tomatoes can be served with any dish. They are especially good with hot meat snacks and boiled (fried) potatoes. Elegant, elastic tomatoes perfectly complement the usual family dinner, they will also be appropriate on the festive table.
A few cooking tips:
To prevent ready-made pickled tomatoes from falling apart when you take them out of the jar, use medium-sized, strong fruits with a dense skin for pickling. Before placing in jars, prick each fruit with a toothpick.
If you love spicy snacks, when preserving, also use hot pepper add more garlic.
With sweet bell pepper, you can roll up ordinary red tomatoes. But if you want to get an elegant snack to festive table, use multi-colored peppers (red, yellow, green, orange), and also buy tomatoes in different shades - red, pink, yellow, brown.
cooking recipes
Tomatoes with bell pepper - sweet:
For a 3-liter jar, we need to prepare: about 1 kg of medium, not large tomatoes, 2 sweet peppers, and also: 5 cloves of garlic, dill umbrella, 2 bay leaves. You will also need allspice and black pepper - 4-5 peas each.
For the marinade: for 2 liters of water, take salt - 5 tablespoons without peas, 8 tablespoons of sugar, 1 tablespoon of concentrated, 70% acetic acid.
Cooking:
Wash jars and seam lids thoroughly with baking soda. Sterilize them over steam, in boiling water, or in a hot oven.
While the jars are being sterilized, wash the tomatoes well. Peel the garlic. Peppers clean from seeds, cut off part of the pulp with stalks, cut each fruit into 4 parts, wash. Lay the vegetables out on a towel to dry.
At the bottom of the jars (they must be hot), put an umbrella of dill, chopped cloves of garlic, parsley, pour peppercorns. Now tightly lay the quarters of sweet pepper.
Fill shoulder-deep with tomatoes, stacking them tightly together. Fill with boiling water, cover with a sterile lid. So fill all the banks. Leave until the boiling water cools - the water will become warm. Now, through a clean, boiled polyethylene lid with holes, drain the water from the cans into the pan. Pour in more, about a glass of boiling water.
Boil, add salt and sugar, boil for 5 minutes. Pour in hot marinade back to the banks. Add 1 tbsp of essence, roll up.
Turn the jars over, cover warmly with a thick blanket. Leave for a day to cool down properly. Only then can they be put away for storage, always in a cool, dark room, for example, a pantry or cellar. Can be stored in a closed insulated loggia.
Pickled tomatoes with peppers for the winter and onions
We'll need: For each 3-liter jar: about 1 kg of firm tomatoes, 1 medium onion, 1 sweet pepper, 4 cloves of garlic. Still need: greens - 2 sprigs of fresh parsley, basil, dill. And, of course, you will need 1 tablespoon of salt, 2 tablespoons of sugar, as well as 6 peas of allspice and another 1 tablespoon of vinegar essence.
Cooking:
Cut the pulp from the peppers with the stalks, clean out the seeds, cut each fruit into pieces. Peel the garlic and onion. Wash all vegetables, greens thoroughly, put on a towel to dry.
At the bottom of a hot, sterilized jar, put an onion chopped into rings, pepper quarters, spread the greens, throw peppercorns. Fill tightly with tomatoes, pour boiling water up to the neck. Cover with sterile lids, leave for half an hour until the water cools. Now drain the water from each jar into a separate pan, add a little more boiling water, boil.
When the water for the marinade boils, pour salt and sugar into it. Boil for a few minutes and pour back into jars (neckwise). Pour into each vinegar essence, roll up. Turn upside down, cover with a warm blanket, leave for about a day. Only then can it be stored.
Cherry porcini in spicy tomato marinade
This great snack with a sharp-sweet taste from small tomatoes always ends very quickly, often even at the beginning of winter. After the celebration of the New Year, there is definitely not a single jar left. So make more of them.
We will need: directly cherry tomatoes (preferably multi-colored), sweet and hot peppers(cut them into rings), garlic.
For the marinade, take: For a liter jar - 1 tsp of salt and 1 tbsp of sugar. Also: 3 peas of allspice, as well as black pepper, a currant or raspberry leaf, a dill umbrella, a bay leaf, and another 2 tablespoons of 9% vinegar.
Cooking:
Peel the garlic cloves. Wash all vegetables, greens, put on a towel to absorb water.
At the bottom of a hot, well-boiled jar, put dill, herbs, sweet and hot pepper rings (take a little less bitter).
Fill jars (shoulder-deep) with cherry tomatoes, shifting them tightly with the remaining sweet pepper rings. Fill with boiling water, cover with sterile lids.
When the water in the jars has cooled, pour it into a saucepan, boil. Add salt, sugar, peppercorns. Boil 3 min. Pour back over the banks. Add vinegar to each, roll up. Put the jars under a warm blanket with the bottoms up. After a day, you can put them away for storage. Have a nice winter meal!
These delicious pickled tomatoes with bell peppers and onions have a sweet and sour taste. Just the one that most gourmets love. This preparation is indispensable in winter menu when there are already so few vegetables left to make a salad. So then comes the time for pickled tomatoes. They are so good that they disappear from the table in a matter of minutes.
We brought to your attention. Sweet bell pepper added to the jar will help diversify the taste of tomatoes with onions. With these vegetables, preparations are always good. We also add greens, among which was basil. Parsley, in turn, will perfectly decorate our workpiece.
By the way, so that pickled tomatoes for the winter are bright and beautiful, you can put vegetables of different colors in a jar. Here, for example, as in this case, the tomatoes are red, and the peppers are green. Can also be added to the jar yellow tomatoes. which will greatly improve appearance blanks. So, let's start cooking.
Recipe Information
Cooking method: canning.
Servings: for 1 liter jar.
Ingredients per liter jar:
- tomatoes - how much will go into a jar
- onion - 1 pc.
- Bulgarian pepper - 1 pc.
- parsley - 2 sprigs
- basil - 3 leaves
- allspice - 4-5 pcs.
- sugar - 1.5 tbsp. spoons
- salt - 1 tbsp. a spoon
- vinegar 9% - 2 tbsp. spoons.
Recipe
Pepper and onion clean and cut large pieces. Wash parsley and basil.
Liter jars are washed and sterilized. Lids also need to be boiled. At the bottom of each jar we lay a little onion and pepper. There are also parsley and basil leaves.
Now put in the tomatoes. It is worth choosing fruits that are not too soft and not large, approximately equal in size. We leave some space in the jar to add herbs, peppers and onions.
We put the vegetables to the top of the jar. We put water on the fire and bring it to a boil.
Pour boiling water over tomatoes. Cover with a lid and let it warm up for about 20 minutes.
Using a plastic lid with holes, we drain the water into the pan. From this water we will prepare the marinade.
We drained the water, and now add vinegar to the jar.
Add salt, sugar and allspice to the water. We put it on fire. Bring to a boil.
It remains to re-fill the tomatoes with boiling marinade. Pour to the very top of a liter jar.
Immediately roll up the jars with lids.- This is how easy and fast enough you can pickle tomatoes with bell peppers and onions for the winter.
On a note:
- To prepare this blank, you should choose a variety of tomatoes with a dense skin that will not burst when heated.
- By the way, fans spicy dishes, they may well add hot peppers to the recipe for pickled tomatoes for the winter.
Tomatoes, peppers, parsley and garlic should be thoroughly washed so that no lumps of earth and dirt remain. Garlic must be peeled. If you do not like the smell and taste of garlic, then you can not put it in the workpiece.
Wash the canning jar, rinse and then sterilize. To do this, you can put it in the oven to sterilize at 180 degrees for 10 minutes or hold it for 10 minutes over steam. After that, bay leaves, allspice and chopped garlic clove should be placed in a jar.
Then you need to lay the tomatoes. This must be done carefully so that the fruits do not wrinkle. Larger tomatoes should be placed on the bottom of the jar, small ones on top. In this case, the tomatoes should be positioned so that they lie as densely as possible. The top 3-4 cm should remain free.
Sweet bell pepper must be de-seeded and cut into 3-4 parts. Then each piece should be gently pushed between the wall of the jar and the tomatoes.
On top of the pepper you need to lay the parsley and chopped garlic in plates.
Pour boiling water into a jar filled with vegetables, cover and leave for 20 minutes. During this time, the fruits will warm up and release the air. Then the water must be drained into a separate pan, add another 50 ml to it boiled water. This volume will be enough for the marinade. Pour sugar and salt into a saucepan.
Put the pot on fire. The marinade should boil. After 2 minutes, it can be removed from the stove. Pour citric acid into a jar of tomatoes.
Then pour in the marinade. It should overflow a little over the edge of the jar.
Roll up with a pre-boiled metal lid.
After that, turn the jar over and wrap it in a towel. In this form, it should stand for a day.
Ready-made pickled tomatoes with peppers can be stored in a cabinet without access to sunlight for 1 year.
Tasty tomatoes for the winter were prepared by Gayane.
True, true, you do not have to mess around in the kitchen for a long time, and after your simple manipulations in the pantry there will be jars with very tasty canned tomatoes with bell peppers. For such a preparation, it is best to take tomatoes - small-sized cream. And I advise you to take yellow or green pepper, but not red - so that it does not merge with tomatoes.
It remains only to arm yourself with a recipe, a good mood - and you can go to cook canned tomatoes for the winter with bell pepper.
Ingredients:
- Tomatoes (about 1.5 kg per 3 liter jar)
- Pepper fleshy 400 gr.
- Garlic 5-6 cloves.
- Dill seeds 2 umbrellas.
- Parsley 1/2 bunch
- Carnation 1-2 pcs.
- Bay leaf 2-3 pcs.
- Allspice 3-4 peas
- Black peppercorns 3-4 peas
Marinade:
- 1 liter of water
- 2 tbsp salt
- 3 tbsp Sahara
Vinegar:
- 20 ml. 9% vinegar in a liter jar
- 30 ml. 9% vinegar in a 1.5 liter jar
- 40 ml. 9% vinegar in a 2 liter jar
- 60 ml. 9% vinegar in a 3 liter jar
How to preserve tomatoes with bell peppers:
Tomatoes for preservation are selected ripe, dense, not overripe and not crushed, without damage to the skin. We select tomatoes of the same size, small. Wash tomatoes and bell peppers cold water and put m in a colander so that the glass is excess moisture. Cut the bell pepper in half lengthwise, remove the seeds and the place where the stalk is attached. We cut each half of the pepper into 3-4 parts - strips.
On each tomato, near the place where the stalk is attached, we make several punctures with a toothpick - so that the skin does not burst when boiling water enters, and our canned tomatoes with bell peppers turn out to be whole. We sterilize the jars, boil the lids.
At the bottom of the prepared jars we put parsley, dill umbrellas, garlic, black and allspice, bay leaf and cloves.
We spread the tomatoes, exposing strips of pepper along the walls. Top with a dill umbrella and a sprig of parsley. 
Pour water into a saucepan, put salt and sugar and bring to a boil. For reference: about 0.5 liters of marinade goes to 1 liter jar filled with cream tomatoes.
When all the sugar and salt crystals have dissolved, pour the tomatoes in jars, pouring it carefully, in a thin stream.
We cover the jars with tomatoes with lids and wrap them with a blanket. Let the jars stand for 15 minutes.
Then, using a special lid with holes, pour the marinade back into the pan and put on high heat, bring to a boil.
Pour vinegar into each jar of tomatoes, then pour boiling marinade.
Seal immediately. Banks are turned upside down and wrapped. Let it cool down completely, about a day.
