How to pickle tomatoes for the winter. Salted tomatoes for the winter in jars. Delicious adjika from tomato
Harvesting tomatoes for the winter has a huge number of cooking options. The most popular of them, oddly enough, are not particularly complex. Experienced housewives know how to pickle tomatoes in jars for the winter - simple recipes include a minimum of ingredients: vegetables, water, salt and spices.
Cold pickling without vinegar
To preserve the maximum amount of vitamins and microelements in tomatoes, they should be salted without using vinegar. No matter how varied the recipes for this method of pickling may be, 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 piece;
- dill inflorescences – 5 pcs.
Preparation:
Put water on the fire. After boiling, dissolve the salt in it. Return to the stove and let it boil again. Remove from the cooking surface and cool the brine to room temperature. Place the peeled garlic and prepared sweet and hot peppers (without stems and seeds) into a blender and grind into a paste.
We fill jars disinfected in the microwave with vegetables. We alternate the layers with dressing and fill the containers with marinade. Cover the pickles with a nylon lid and put them in the refrigerator. After a couple of weeks, the snack can be placed on the table.
Green tomatoes
Green tomatoes that are richer in taste and denser in consistency can also be salted without vinegar.
Ingredients:
- unripe tomatoes – 0.4 kg;
- water – 0.4 l;
- salt – 15 g;
- currants (preferably black) – 4 leaves;
- dill - a pair of inflorescences;
- garlic – 5 shares;
- horseradish – 2 medium or 1 large leaves;
- allspice – 2 peas.
Preparation:
We heat glass jars over steam. Chop the garlic cloves and horseradish leaves with a knife. Place some of the seasoning at the bottom of the container and sprinkle it on each layer of green fruit. Salt water at room temperature and fill the contents of the jars with marinade. Cover with a polyethylene lid. We place the jars in a cool place, such as a cellar. During the month, we open the container twice to allow fresh air to enter the snack. After 4 weeks, the pickles are ready for tasting.
Classic recipe for salted tomatoes per 1 liter
Knowing the classic version with a dosage per 1 liter of product yield, you can experiment with both the volume and the ingredients of the winter tomato snack. 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.
Preparation:
Place the washed and peeled garlic and horseradish roots, peppercorns and bay leaves into the bottom of a sterilized jar. Fill the container with vegetables, cover the top with dill umbrellas. Boil filtered water in a saucepan and pour in the tomatoes. 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 a jar, carefully add a spoonful of vinegar essence on top and roll it up with a tin lid. We place the containers upside down and cover them with warmth (blanket, bedspread, terry towels, etc.) for a day. Readiness period – 3-4 weeks.
To ensure that the appetizer has a marketable appearance when served, vegetables should not be compacted when filling the jar. In tight spaces they will certainly crack. An additional precaution in this regard is to pierce the fruit near the stalk. By the way, it is better not to remove it: a treat with a twig looks more appetizing.
Hot method of pickling tomatoes with vinegar
This option for preparing tomatoes using vinegar has many varieties: this is how dried and pickled vegetables, sweet, bitter and spicy, are pickled. One of the most popular and simple recipes is the one using garlic cloves, dill inflorescences and foliage from garden trees. The recipe is based on ingredients for a three-liter container.
Ingredients:
- tomatoes – 11-16 pcs. (depending on size);
- salt – 30 g;
- sugar – 75 g;
- water – 1.2 l;
- black currant – 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.
Preparation:
We wash vegetables, leaves and inflorescences of plants. We heat the glass in the microwave. First pour the pepper into the glass container, then the coriander, garlic cloves and bay leaf. Fill the jar with tomatoes. Pour boiling water and leave the food to warm up for half an hour. After this time, drain the marinade, add salt and dilute the required amount of sugar in it. We bring the temperature to 100 degrees again.
Add cherry, currant and horseradish leaves and dill umbrellas to the jars. Fill everything with brine and add a spoonful of vinegar on top. We close the jars with tin lids, turn them over and cover them with a blanket for 10 hours.
Salted barrel tomatoes
The special taste of barrel salted tomatoes can be reproduced in urban environments. For 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.
Preparation:
We thoroughly wash all products and clean the horseradish roots. We form an “air cushion” at the bottom: lay out half of the spices. Leaves of shrubs and mint, horseradish; slices of garlic arrows cut into cubes; dill umbrellas and basil greens will preserve the presentation of the pickles.
We pierce each tomato with a wooden toothpick in the area of the stalk to speed up the fermentation process. We fill a bucket with fruits, put the remaining components of our “pillow” on top, as well as the 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, fill the tomatoes completely. The process of immersing vegetables in water must be gradual, otherwise the skin will crack. Any remaining marinade should end up in the bucket. Once the brine has seeped all the way to the bottom and covered the spices that are on top, you can begin the final stage of pickling.
Instead of a lid, we use a plate of slightly smaller diameter, on which we install pressure. The marinade should seep out from under our press plate, which will indicate that the contents of the container are completely immersed in the brine.
Leave the snack for 24 hours at room temperature. During this time, fermentation will appear in the form of 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. 
Remove the weight, remove the plate and close the bucket with a tight lid. This snack should be stored either in the refrigerator or in the cellar. The salting will be completely ready in a month and can be eaten until next autumn.
The marinade actively penetrates into the fetus during the first two weeks. Then the process slows down and finally disappears after three months. This means that the vegetables become lightly salted and ready to eat within a couple of weeks after twisting. They collect salt until about December and then retain their taste unchanged for the entire remaining shelf life.
Salting with halves
If the harvest is successful in size, the pickling process comes to a dead end: 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
A simple and quick recipe includes, in addition to the usual ingredients, vegetable oil. It makes the snack more delicate in taste. The quantity of products is calculated for a container with a volume 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;
- hot pepper – 1 pc.
Preparation:
We wash the food, peel the peppers and garlic. Cut large tomatoes in half. Fill a clean container with vegetables, and place parsley and garlic cloves there. For the marinade, add bay leaves and peppercorns to boiling water, add salt and dissolve granulated sugar and citric acid. Fill the jars with the solution, leave the vegetables to soak and warm up for 30 minutes. Then drain the marinade, bring its temperature to 100 degrees on the fire a second time and pour it into the pickles. Gently place a spoonful of vegetable oil on top. Roll up with tin lids, wrap in heat for 10 hours and put in a cool place for storage.
With mustard
An increased number of mustard grains compared to the usual proportions can radically change the taste of a familiar product. The pickle turns out to be sweet and sour with a spicy, 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.
Preparation:
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, pulp side down, and dill on top.
Prepare the marinade. We dilute bulk products in boiling water, then add pepper. Fill the halves with brine for half an hour. To re-boil, drain the marinade using a nylon lid with a spout and special holes. Bring the marinade to a boil over the heat and immediately pour it over the warm tomatoes.
Close the lids using a seaming machine. Turn it upside down and cover it with a blanket for half a day. After complete cooling, store at a temperature no higher than 10 degrees.
With celery
Not the most common recipe for halves with celery surprises not only with its piquant taste, but also with its unusual appearance. To prevent the snack from turning into a mushy mass, the choice should be made on fleshy specimens with medium-thick 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.
Preparation:
We blanch most of the clean, halved tomatoes and place them in a glass container, where pepper, chopped celery stalks and cilantro are already placed. Simmer the remaining vegetables over low heat for 15 minutes. Salt and dissolve sugar and citric acid. Make the dressing homogeneous using a blender. To get rid of the seeds, rub the resulting mixture through a sieve. Fill the halves with sauce in a glass jar and close with a lid.
Here you can use threaded lids or use a seaming machine. The main thing is that the contents of the container are hot.
The best salt for working with tomatoes is rock salt, “Extra” class. Iodized fine salt is definitely not recommended for pickling. Its crystals penetrate too quickly into the fruit, iodine changes the normal rate of fermentation. As a result, you can get soft, moldy fruits of indeterminate shape - if the jar simply does not explode during the first three weeks.
- For canning, you should choose fruits without flaws of approximately the same size and variety. A harvest harvested on a warm, sunny day is preferable.
- Before salting, glass containers are 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 whole or cut. If the vegetable is not soft enough, it can be blanched.
- The minimum products that need to be stocked up before salting, except tomatoes, are garlic, horseradish roots, dill inflorescences and, of course, sugar, salt and vinegar.
- Regardless of the 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 pickle tomatoes in jars for the winter is not complicated. Simple recipes and affordable products allow you to prepare fruits in the shortest possible time. The main thing is not to forget three rules.
- Dishes, vegetables and spices must be perfectly clean.
- Do not experiment with new recipes on the entire available harvest.
- Do not serve food from jars with bulging lids, foam or mold inside.
Any treat should improve the health of loved ones, please with an appetizing appearance and surprise with its variety of flavors.
Good housewives prepare for winter in advance, “rely on supermarkets, but don’t make a mistake yourself” - that’s what they say, and they pickle, salt, and freeze. Tomatoes are one of the first places on the list of winter preparations; these vegetables are good in different forms: both on their own and in company with other vegetables. This material contains a selection of recipes for tomatoes marinated in 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 the jars of tomatoes. This activity is not difficult at all. Thanks to a simple canning recipe, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very nice. This appetizer is suitable for serving on any table! The calculation of products is given for one three-liter jar.
Cooking time: 1 hour 0 minutes
Quantity: 1 serving
Ingredients
- Tomatoes: 2.5-2.8 kg
- Bow: 5-6 rings
- Carrots: 7-8 mugs
- Bell pepper: 30 g
- Carrot tops: 1 sprig
- 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 prepare pickled tomatoes for the winter in jars
You can pickle tomatoes in different ways, including using different containers, from liter jars to enamel 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 – 3 pieces each.
- Bay leaf, horseradish - 1 leaf each.
- Dill – 1 sprig/umbrella.
Algorithm of actions:
- Select the best tomatoes - firm, ripe, small in size (preferably the same size). Rinse. Pierce each fruit with a toothpick in the area of the stalk. This will help keep the tomatoes intact when pouring water brought to a boil.
- Sterilize jars. Place seasonings, spices, garlic on the bottom of each (horseradish leaves, bay leaves, dill, pre-rinse). Peel the garlic; you don’t have to cut it and add whole cloves (if you cut it, the marinade will be more aromatic).
- Place the tomatoes almost to the very top.
- To boil water. Carefully pour it over the tomatoes. Now stand for 20 minutes.
- Drain the water into one large container, add salt and sugar. Boil again.
- The second time, now pour the fragrant marinade over the tomatoes. Add a tablespoon of essence to the jars directly under the lid.
- Seal with sterilized tin lids. For additional sterilization, wrap in an old blanket until the morning.
You can conduct small experiments by adding strips of sweet pepper, sliced carrots or onion rings to the jars.
Very simple pickling of tomatoes for the winter in liter jars
In the old days, most 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 preserve almost all vitamins and minerals. The simplest recipe for modern pickling tomatoes will require a little time and a small amount of ingredients.
Products:
- Tomatoes – 5 kg.
- Water – 5 l.
- Garlic – 2 cloves per jar.
- Bay leaf – 2 pcs.
- Allspice – 3-4 pcs.
- Horseradish root.
- Salt – 1 tbsp.
Algorithm of actions:
- The pickling process begins with washing and sterilizing the containers.
- Next, you should choose tomatoes, preferably very dense, with thick skin. Rinse.
- Peel the garlic and horseradish, cut into pieces.
- Place half of the spices on the bottom of the prepared containers, then place the tomatoes, again the spices and again the tomatoes (to the top).
- The 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 brine over the prepared tomatoes and cover with nylon lids. Leave the jars in the kitchen for a day to allow the fermentation process to begin.
- 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 it; these 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 gifts from the garden. Most often you can find recipes that contain red tomatoes and green cucumbers in one jar. When marinating tomatoes, acid is released, which gives the pickled vegetables an extraordinary taste.
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.
Algorithm of actions:
- Rinse the cucumbers first and trim off the stems. Fill with cold water. Leave for 2 to 4 hours.
- Simply rinse the 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 with whole cloves) at the bottom.
- First, fill the container up to half with cucumbers (experienced housewives place the fruits vertically to save space).
- Prick the tomatoes with a toothpick or fork, this will speed up the pickling process. Place on top of the cucumbers.
- Pour boiling water over vegetables for 20 minutes.
- Pour sugar and salt into the pan, and drain the water from the jars with future seams here. Boil.
- Pour and seal with hot lids (pre-sterilized). Turn over and wrap in warm clothes for additional sterilization overnight.
- Remove jars of cucumbers/tomatoes that have cooled by morning.
The marinating process will finally be completed in 2 weeks, then you can begin the first tasting. But it’s better to wait until the snow-white winter to treat yourself and your loved ones to a delicious assortment of vegetables.
Delicious tomatoes in jars for the winter with vinegar
In the good old days, grandmothers salted tomatoes; most modern housewives prefer pickling with vinegar. Firstly, the process goes faster, and secondly, vinegar gives the tomatoes a pleasant pungent taste.
Ingredients:
- The tomatoes are ripe, dense, small in size - 2 kg.
- Hot pepper – 1 pc.
- Bell pepper – 1 pc.
- Garlic – 2-4 cloves.
- Cloves, sweet pea.
Per liter of marinade:
- Sugar – 4 tbsp. l.
- Salt – 2 tbsp. l.
- Classic table vinegar 9% – 2 tbsp. l.
Algorithm of actions:
- The marinating process, according to tradition, begins with sterilizing containers and preparing ingredients. It is better to take liter jars: wash, sterilize over steam or put in the oven.
- Rinse tomatoes and peppers (hot and bell peppers). Remove seeds and stems from sweet peppers.
- In each jar put several peas of allspice, 2 cloves, and garlic.
- Cut the hot pepper into pieces and place in the bottom of the jars. Also cut the sweet pepper and put it on the bottom.
- Now it’s the turn of the tomatoes – just fill the containers to the top with them.
- For the first time, pour boiling water over the tomatoes. Leave for half an hour.
- Pour the marinade into a separate pan. Add salt and sugar as required. Boil the marinade.
- Pour back into the jars with tomatoes. Carefully pour 2 tbsp just under the lid. l. vinegar. Cork.
Many housewives advise turning the containers over and wrapping them on top. The sterilization process will be completely completed overnight. The cooled cans can be hidden in the cellar.
Recipe for sweet tomatoes for the winter in jars
When pickling tomatoes, they 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 peppers, which, by the way, are also sweet.
Ingredients (calculation – for 3 liter containers):
- Tomatoes - approximately 3 kg.
- Bell pepper – 3 pcs.
- Sugar – 5 tbsp. l.
- Salt – 2 tbsp. l.
- Vinegar - 2 tbsp. l. for each jar.
Algorithm of actions:
- The procedure for marinating is already known - prepare the tomatoes and peppers, that is, rinse them thoroughly. Remove the seeds and tail from the bell pepper.
- Sterilize containers. Place peppers cut into pieces at the bottom and tomatoes up to the neck.
- Pour boiling water over it. You can relax for 20 minutes or do other things.
- Drain the water from the jars, which already smells pleasantly of bell pepper. Add salt. Add sugar. Boil.
- Either pour the vinegar into the boiling marinade, or directly into the jars.
- Seal the tomatoes with sterilized lids.
To turn it over or not depends on your desire, but you definitely need to wrap it up. In the morning, hide it in the cellar, all you have to do is 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 arrival of cold weather, I really want something very beautiful and useful. The best remedy for the blues is a jar of salad made from tomatoes, peppers and cucumbers. The recipe is also good because you can use substandard vegetables.
Ingredients:
- Tomatoes – 1 kg.
- Cucumbers – 1.5 kg.
- Sweet pepper – 0.8 kg.
- Onions – 0.5 kg.
- Vegetable oil – 120 ml.
- Sugar – 3 tbsp. l.
- Salt – 3 tbsp. l.
- Acetic acid - 1 tsp. for each half-liter container.
- Seasoning mixture.
- Greenery.
Algorithm of actions:
- When preparing vegetables, the housewife (or her reliable assistants) will have to sweat, since 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 the greens.
- Place the aromatic vegetable mixture in an enamel container of sufficient size. Immediately add salt, sugar, and any spices. Pour in vegetable oil.
- Bring the salad to a boil over low heat. Then cook on reduced heat with constant stirring for half an hour.
- During this time, prepare jars (8 pieces, half a liter each) and sterilize the lids.
- While hot, place the salad into jars. Add acetic acid (70%) on top.
- Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.
Now you can seal a tasty, healthy and very beautiful salad, where tomatoes play an important role.
Tomatoes in jars for the winter with garlic
Salads, of course, are good in all respects, except for one thing - too much prep work. It’s much easier to simply prepare marinated tomatoes with garlic - healthy, tasty and looks wonderful. The recipe is called “Tomatoes under the snow” because the garlic needs to be grated on a fine grater and sprinkled on top of the vegetables.
Ingredients (for a 1 liter jar):
- Tomatoes – 1 kg.
- Grated garlic – 1 tbsp. l.
- Classic vinegar 9% – 2 tbsp. l.
- Sugar – 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
- Salt – 2 tbsp. l.
Algorithm of actions:
- Tomatoes are prepared using classic technology: select vegetables for pickling that are the same size, ripe, but with thick skin, without damage or dents.
- Rinse the tomatoes. Peel the garlic and place under running water. Grate on a fine grater.
- Sterilize the jars while they are still hot, arrange the tomatoes, sprinkle with garlic.
- Pour boiling water over it for the first time. Pour into a saucepan and prepare a sweet and salty marinade.
- Refill and pour vinegar on top.
- Seal with lids that have also undergone the sterilization process.
Fast, easy and very beautiful!
How to cook tomatoes in jars for the winter with onions
The good thing about tomatoes is that they make friends with different vegetables and love the company of garlic or onions. But, if garlic is finely chopped into such a roll and has only one function - a natural flavoring, then the onion acts as a full participant in the culinary process.
Ingredients:
- Tomatoes – 5 kg.
- Onions (very small) – 1 kg.
- Filtered water – 3 l.
- Vinegar 9% – 160 ml.
- Sugar – 4 tbsp. l.
- Salt – 3 tbsp. l.
- Dill in umbrellas.
- Hot pepper – 1 pod.
- Currant and horseradish leaves (optional).
Algorithm of actions:
- First prepare the tomatoes and onions, simply wash the first ones and prick them near the stalk. Peel the onions, then rinse.
- Wash dill, leaves (if used) and hot pepper as well. Naturally, sterilize the containers.
- Throw down the seasonings, currant and horseradish leaves, pieces of hot pepper. Place tomatoes alternating with onions (there should be several times more tomatoes than onions).
- Pour boiling water over it. Wait 7 to 15 minutes (optional).
- Pour the aromatic water into a saucepan, add salt and sugar to the water. After boiling, pour in vinegar.
- Proceed with pouring marinade and sealing.
Tomatoes prepared in this way acquire a sour-spicy taste; onions, on the contrary, become less bitter.
Tomatoes in jars for the winter with cabbage - an original canning recipe
Another good “partner” in tomato rolls is regular white cabbage. It can be present in any form - cut into large pieces or chopped quite finely.
Ingredients:
- Tomatoes – 2 kg.
- White cabbage – 1 kg.
- Sweet pepper – 1 pc.
- Carrots – 2 pcs. (medium in 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%).
Algorithm of actions:
- Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or shred the cabbage (optional), use a grater to chop the carrots. Pepper - pieces. Cut the garlic into thin slices.
- According to tradition, containers are sterilized before adding vegetables. Again, according to tradition, place natural flavors at the bottom of the jars - dill, pepper, laurel. Add garlic.
- Start arranging vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
- Immediately prepare the marinade with salt, sugar and vinegar. Fill 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
Pickling is one of the oldest recipes for preparing vegetables for the winter. In the old days, when there was no vinegar and tightly closed jars, it was difficult to preserve vegetables until spring. But even today, along with fashionable pickling, experienced housewives still practice pickling, but no longer in barrels, but in the usual three-liter glass jars.
Ingredients:
- Tomatoes – 3 kg.
- Dill, horseradish, currants, cherries, parsley (optional and available ingredients).
- Garlic.
- Salt (the most common, not iodized) – 50 g. per 3 liter jar.
Algorithm of actions:
- Conduct a selection of tomatoes; the ideal “cream” varieties are small, with thick skin, and very sweet. Rinse vegetables and herbs. Peel the garlic and rinse it as well.
- Sterilize containers. Place some of the herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. On top are again herbs and spices.
- Prepare the brine by dissolving 50 g in boiled water (0.5 l.). salt. Pour into a jar. If there is not enough brine, add plain water.
- Leave in the room for 3 days to begin the fermentation process. Then move it to the refrigerator or just a cold place. The process will continue for another 2 weeks.
After time has passed, you can start tasting the original Russian snack.
Tomatoes in jars for the winter with mustard
Nowadays, mustard has practically lost its importance, although in previous years it was actively used by housewives. Meanwhile, this is a good sealing agent that prevents mold from forming in jars. Therefore, home canned food can be stored at room temperature.
Ingredients:
- Tomatoes – 2 kg.
- Mustard powder – 1 tsp.
- Garlic – 4 cloves.
- Hot pepper pod – 1 pc.
- Allspice peas – 4 pcs.
- Laurel – 3 pcs.
Brine:
- Water – 1 l.
- Regular table salt – 1 tbsp. l.
- Sugar – 2 tbsp. l.
Algorithm of actions:
- Rinse the containers thoroughly. Wash the tomatoes under running water.
- Place seasonings, pepper (can be cut into pieces), and garlic at the bottom of the jar. Next, place small, dense tomatoes (up to the neck).
- Pour boiling water over.
- After a while, drain the water and prepare the brine.
- Pour hot brine over the tomatoes again. Place mustard on top and pour in vinegar.
- Seal with a tin lid.
The mustard will make the brine a bit cloudy, but the appetizer will have an excellent taste.
How to prepare tomatoes 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 too, are so afraid of).
Almost every one of us remembers the taste of our grandmother’s salted in a barrel. Having them on the holiday table has already become a tradition. And, besides, it’s not often in the winter that you get to enjoy high-quality fresh tomatoes.
We have to resort to various methods of procuring this useful product. And since salting tomatoes in a barrel is not available to everyone in our time, experienced housewives advise stocking up on salted tomatoes preserved in jars for the winter.
Despite the fact that in the modern world you can buy absolutely everything, canned goods prepared with your own hands are much more valuable than purchased ones. So, let's look at the most popular pickling recipes.
The fastest way
Summer is vegetable season. But what I wanted so much in the winter has already become boring in the summer in its fresh form. Fresh ones are no exception; salads containing them no longer suit even avid supporters of proper nutrition and diets.
Often you want to diversify the menu. For this purpose, experienced housewives have come up with a simple and quick recipe for how to salt in jars for the winter. The highlight of this method is that you can enjoy lightly salted tomatoes 3 days after harvesting and thereby add a new taste to summer dishes.
For the fastest preparation of pickled tomatoes, you should stock up on the following ingredients:
- - 2 kg;
- sugar - 10 tbsp. l.;
- - 1 head;
- salt - 5 tbsp. l.;
- pod;
- water - 5 l.;
- greens (horseradish leaves).
Step-by-step instruction
To implement this pickling method, you should first select high-quality tomatoes. should be fresh and firm, since bruised or soft ones can eventually turn into slurry in the tomato shell. The most suitable type is cream.
It is advisable to select tomatoes of approximately the same size, ripeness and variety. need to be washed and dried thoroughly. 
In parallel with the vegetables, jars should be prepared. Wash and sterilize the container. Then we line the bottom of the jars with herbs and cut peppers. After that, we lay them out - you can cut them, if desired, so that more will fit. Place another ball of greenery on top and... 
All that remains is to fill the folded ingredients with brine. It is prepared as follows: you need to dilute salt and sugar in 5 liters of water. Boil the mixture for 5 minutes and pour it over. 
Important! A very important point: tomatoes should only be filled with hot brine.
The final touch: close the filled containers with lids and leave them for a day in a room with a temperature of +20 ° C, and then take them to or put them in the refrigerator. You can enjoy lightly salted tomatoes after 3 days. 
If desired, you can reduce or increase the proportions of ingredients. You can diversify the taste using different spices.
Classic recipe
The relevance of the classic recipe for salted food in jars for the winter has only increased over the years. After all, high-quality pickles are always a godsend for gourmets.
What you will need
To implement this method of preparing pickled vegetables, you should arm yourself with the following ingredients:
- tomatoes (about 2–3 kg);
- 1 tbsp. l. 1% vinegar;
- 2 tbsp. l. salt;
- 2–4 tbsp. l. sugar (depending on your taste preferences);
- cherry, horseradish, currant leaves;
- , if desired - ;
- black peppercorns;
- water.
Cooking instructions
Thoroughly washed ingredients should be placed one by one in carefully sterilized jars. First, lay out the greens, peppers and leaves. Place vegetables on top of greens. Then another layer of green. 
All this must be poured with boiling water and allowed to brew for 5 minutes. After this, carefully drain the water from the jars without shaking the contents too much.
Place the drained liquid on the fire, dilute sugar and salt in it and boil again. Pour the resulting mixture over the vegetables a second time. Finally, add vinegar and roll up. 
The rolled product must be wrapped, turned upside down and waited until it cools to room temperature. After this, place in a cool place and wait for the right opportunity to eat. 
Original recipe (salted in sugar)
If you are wondering how to pickle tomatoes in jars for the winter in order to achieve a unique exotic taste, we advise you to use a capricious recipe for pickling pickled tomatoes in sugar. As a result, you will delight your family and guests with an extraordinary delicacy.
Grocery list
As with any other recipe for preparing lightly salted tomatoes for the winter, the first ingredient is tomatoes - 10 kg. In second place in importance is not salt, but sugar - 3 kg.
The list of products also includes: tomato puree - 4 kg, currant leaves - 200 g, black pepper - 10 g, salt - 3 tbsp. l. For those who prefer, you can use 5 g of cinnamon and cloves. 
Preparation
Place washed and sorted by size and level of ripeness into a container, the bottom of which is covered with greens and. Each layer of tomatoes must be sprinkled with sugar. You should leave about 20 cm free at the top of the jar.
After this, we prepare tomato puree from prudently selected overripe vegetables (pass them through a meat grinder). Add the remaining sugar and salt to the puree. Fill the jars with tomatoes with the resulting mixture. All that remains is to tightly roll up this yummy.
Did you know? Scientists have found serotonin in tomatoes- joy hormone: after you eat this vegetable, your mood will certainly improve.
Recipe with vinegar
This method will allow you to enjoy delicious tomatoes in winter with a sourness that will pleasantly tingle your tongue. This is an excellent, and most importantly, healthy addition to any side dish.
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Many housewives are faced with the need to preserve tomatoes until winter. Cold pickling recipes will help with this. This method does not require any special culinary skills. The taste of tomatoes is rich and spicy, as if they were salted inside a wooden barrel.
How to pickle tomatoes in jars for the winter
When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for preparing tomatoes is salting. The cold method of canning is able to retain maximum nutrients inside. At the same time, the preserved food in the jar tastes like a barrel. If you follow the rules of this process, you will get pickling, just like in ancient times.
Preparing jars for canning
Cold pickling of tomatoes for the winter requires careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. In most cases, large volume banks are chosen. To prepare, you need to wash them thoroughly using a soda solution and rinse it off. Then, you should pour boiling water over the containers and hold it over the steam for some time to destroy the bacteria. Another method of sterilization is heating in the oven. Immediately place the fruits into the prepared vessels, roll them under metal lids or cover them with nylon lids.
How to salt tomatoes
Preparing salted tomatoes is a snack recipe that our ancestors used. In ancient times, they were placed in large wooden tubs or barrels, which in height could reach the child’s chest. The vegetables were poured with cold brine with a high content of salt and spices. The ingredients helped preserve the beneficial properties of the plant for the winter. The barrel tomatoes turned out very tasty and spicy.
However, today it is difficult to cold-salt them inside a barrel. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the brine correctly and choose the appropriate variety of fruit. Salting technology requires following the following steps:
- processing of vegetables and containers;
- preparing brine;
- laying tomatoes and spices;
- pouring with cold brine;
- closing with a lid.
