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Tomatoes for the winter in jars. Canned tomatoes for the winter: a delicious way to store. Recipes for canned tomatoes for the winter

Ingredients:

• small tomatoes;
• 2 dill umbrellas;
• 4 cloves;
• 4 peas of allspice;
• 2 slices from a hot pepper pod;
• Bay leaf ik;
• a quarter of a pod of bell pepper;
• a clove of garlic;
• 30 g of salt;
• 270 g of sugar;
• 18 g of vinegar essence.

Recipe:

1. Dill umbrellas, clove buds, peppercorns are placed at the bottom of a three-liter sterile jar.
2. Tomatoes, pierced with a skewer, rings of hot pepper and a slice of sweet are tightly stacked on top of the spice.
3. The contents of the jar are poured with boiling water and left to cool under a covered lid.
4. The cooled water is carefully drained, chopped garlic, salt, granulated sugar. Everything is re-filled with boiling water and vinegar is poured in.
5. The jar is rolled up and wrapped upside down until completely cooled.

Tender tomatoes canned with currant leaves

Ingredients:

• medium-sized tomatoes;
• 4 currant leaves;
• 2 cherry leaves;
• a quarter of a pod of hot pepper;
• horseradish leaf;
• about two centimeters of horseradish root;
• half a head of medium-sized garlic;
• bay leaf;
• 50 g of sugar;
• 30 g of salt;
• 80 milligrams of vinegar 9%;
• aspirin tablet.

Recipe:

1. Currant and cherry leaves, horseradish leaves are placed at the bottom of a three-liter sterile jar.
2. The container is filled with washed and chopped tomatoes to the middle.
3. Horseradish, laurel, chopped garlic, finely chopped hot pepper are placed on top.
4. The container is filled to the top with tomatoes, salt and sugar, aspirin are added.
5. The contents are poured with boiling water, vinegar is poured. The bank rolls up, turns over and wraps up.

To make tomatoes in a jar look beautiful, you can combine different colors: take yellow, red, pink varieties. Fruits canned according to this recipe are non-acidic and very tender.

Canned Red Tomatoes Without Vinegar

Those who care about their diet will immediately take note of this recipe. Vegetables without vinegar are very tasty and healthy. Do not take soft tomatoes for such preservation, but it is important that they are ripe. The size of the fruit does not matter.

Delicious canned zucchini without sterilization

Ingredients:

• ripe, elastic tomatoes - 2.7 kg;
• dill greens - 3 branches;
• salt - one and a half tbsp. spoons;
• pepper - 4 peas;
• filtered water - 500 ml;
• garlic cloves - 3-4 pieces;
• powdered sugar - 2 tbsp. spoons;
• foliage from currants and cherries - 3 pcs.

Cooking steps:

1. Wash the tomatoes under running water.
2. We clean the garlic and wash it in the same way.
3. Pour boiling water over the leaves and dill.
4. We put dill, leaves, garlic and tomatoes in sterilized jars.
5. Pour in salted boiling water and wait 15 minutes.
6. Pour the brine back into the pan, wait for it to boil again. (We do this twice.)
7. Pour the water back into the jar and seal.
8. Flip it over and keep it that way until it cools down.

Preserved yellow tomatoes with cloves

According to this recipe, tomatoes have a spicy bitterness due to the presence of hot peppers and juicy pulp. And on a plate, yellow fruits look very attractive. You need to use exactly yellow tomatoes. It is better to take small or medium in size.

Ingredients:

• yellow tomato - 1.3 kg;
• medium-sized garlic - 4-5 teeth;
• horseradish greens - 2 sheets;
• currant leaves - 2 pcs.;
• dill and parsley - 1 branch each;
• hot chili pepper - 1 pc.;
• Bulgarian sweet pepper - 800 g;
• purified water - 2.5 l;
• vinegar - 50 ml;
• salt - one and a half tbsp. spoons;
• sugar - three tbsp. spoons;
• cloves - 1 tsp

Cooking method:

1. We wash vegetables and herbs.
2. Clean and wash the garlic cloves.
3. Gorky and sweet peppers rinse in water and clean the middle.
4. Bitter pepper cut into rings.
5. Sweet cut lengthwise.
6. At the bottom of the jar we put garlic, pepper, cloves, herbs, laurel, tomatoes, bitter and chopped bell pepper in the middle.
7. Pour in boiling water for fifteen minutes.
8. Drain and prepare the marinade. Put sugar and salt into the water.
9. Add marinade, vinegar essence to jars.
10. We roll up, put the banks upside down, wrap them up.

Preservation of small tomatoes

Small tomatoes with citric acid come out fragrant and sweet and sour. All spices can be put at your discretion, as well as garlic. Cooked by this recipe once, you won't be able to resist the next year.

Cranberries with sugar without cooking for the winter and other recipes for preserving a wonderful berry

Ingredients:

• small tomatoes - 1.8 kg;
• horseradish leaves - 1-2 pcs.;
• small dill umbrellas - 1-2 pcs.;
• medium carrot - 1-1.5 pieces;
• pepper - 8-10 pcs. peas;
• garlic cloves - 3-5 pcs.;
• coarse salt - 1 tablespoon;
• powdered sugar or sugar - 3 tablespoons;
• citric acid - 1 tsp.
• purified water - 800 ml.

Cooking method:

1. We wash tomatoes, greens.
2. At the bottom of the jar we lay out herbs and spices.
3. We clean the carrots, wash and cut into circles, fall asleep to the spices.
4. Put tomatoes on top.
5. Pour in boiling water, hold for 20 minutes.
6. Drain and prepare the brine. (Salt, sugar and lemon.)
7. Pour in the tomatoes and seal.

Classic recipe

Ingredients:

• fresh tomatoes (as much as will go into the jar);
• a pod of bell pepper;
• a pod of hot pepper;
• 3 cloves of garlic;
• a pair of dill umbrellas;
• a small bunch of parsley;
• bulb of medium size.

Marinade:

• liter of purified water;
• 50 g of granulated sugar;
• 30 g of salt;
• 3 bay leaves;
• 6 peas of allspice;
• 50 g of vinegar 9%.

Recipe:

1. Parsley, cloves of garlic cut in half, a pod of peeled hot pepper, half a sweet pepper and half an onion are placed at the bottom of the processed three-liter jar.
2. Tomatoes are stacked tightly on top of the vegetables. In a free place, at the neck, put the remaining halves of the onion and sweet pepper.
3. Boiling water is poured onto the contents of the container, covered with a lid and a warm towel, left for half an hour.
4. Water is poured into a saucepan and brought to a boil. Spices are added to the boiling marinade, everything except vinegar. Cook until sugar and salt dissolve.
5. The finished marinade in boiling form is poured into a jar of tomatoes, where vinegar is added.
6. The container rolls up and covers upside down for cooling.

mint recipe

Ingredients:

• ripe tomatoes;
• a few sprigs of mint;
• a small bunch of parsley;
• a small bunch of dill;
• 10 g of sugar and salt;
• half a teaspoon of vinegar essence.

Recipe:

1. At the bottom of a half-liter steamed jar lies a sprig of mint, half a bunch of parsley and half a bunch of dill.
2. Large tomatoes are cut into four parts, small ones - in half.
3. Sliced ​​tomatoes are carefully laid out, filling the container to the top.
4. The remaining herbs are laid on top, salt and sugar are poured, vinegar is poured.
5. The contents are poured with boiling water and sterilized for about 7 minutes.
6. The bank rolls up and takes cover, becoming upside down.

Not everyone may like the original way of twisting, so it’s better to make no more than one jar for testing.

Unusual preparation - in gelatin

Ingredients:

• green tomatoes;
• one and a half tablespoons of gelatin;
• 80 grams of sugar;
• 50 milligrams of vinegar 6%;
• 30 g of salt;
• a clove of garlic;
• hot pepper pod;
• bay leaf.

Botulism: What You Didn't Know About Canned Food

Recipe:

1. Tomatoes are washed and left on a napkin to dry.
2. Chopped garlic, peeled hot pepper pod, bay leaf are placed at the bottom of the prepared container.
3. Slices of chopped tomatoes are placed on top of the spices.
4. Gelatin dissolves in a glass of warm water.
5. To fill in a liter of purified water, salt and sugar are dissolved and boiled for 15 minutes. Vinegar is poured into the marinade, the fire is turned off. Dissolved gelatin is poured into the cooled liquid.
6. Warm filling is poured into a container with tomatoes. Then the jars are covered with lids and sterilized for up to 20 minutes.
7. Sterilized containers with contents are rolled up and covered until cool.

Banks in the process of cooling should be turned upside down.

Assorted vegetables with radish for the winter

Ingredients:

• cherry tomatoes;
• cucumbers;
• radish;
• bell peppers;
• onion;
• a couple of laurel leaves;
• 5 cloves;
• 4 black peppercorns;
• 5 peas of allspice.

For one liter of marinade:

• 60 g of salt;
• 75 g of granulated sugar;
• 60 g vinegar 9%.

Recipe:

1. In prepared jars, at the bottom, lay cloves with peppers.
2. Sliced ​​vegetables are laid out in layers on spices.
3. The contents are poured with boiling water, left for 20 minutes, then drained. This procedure repeats one more time.
4. To prepare the marinade, a liter of water is poured right amount salt and sugar. After the water boils, vinegar is poured into it and boiled for 2-3 minutes.
5. Scalded vegetables are poured with ready-made boiling marinade, rolled up and wrapped until completely cooled, set upside down.

Assorted vegetables look best when peeled with a vegetable decorator peeler or sliced ​​with a spiral waffle slicer. Even if there are no special devices, the simplest flowers cut from hard vegetables can give the dish an appetizing and beautiful look.

Large overripe tomatoes are cut into pieces and boiled until softened. Then they are passed through a sieve so that tomato puree without cake is obtained.

The puree is put on fire and brought to a boil (it is necessary to stir all this time), then the fire is reduced to a minimum. Without ceasing to stir the tomato puree, sugar, salt, pepper, cloves are added to it. After half an hour of boiling, vinegar is added to the tomato paste, after which the fire is turned off.

Jars with contents are poured with hot tomato juice, covered with lids and sterilized for half an hour.

The blanks are rolled up and covered until completely cooled, set upside down.

In addition to the most delicate salted tomatoes, it turns out tasty and healthy tomato paste, which can be used for seasoning first courses and added to various spaghetti sauces.

Note to the owner

Why does the brine become cloudy and the lid swell?

The lid is not closed tightly and in the process of cooling, air entered the jar. To save the dish, you need to uncork the jar, take out the contents, remove the spoiled tomatoes, put the rest in a sterile container, pour in fresh marinade and sterilize before twisting.

Why do the skins of tomatoes burst during cooking?

More commonly used in conservation pickling varieties having a thicker skin. When pouring tomatoes, a sharp change in temperature should be avoided; for this, boiling water is poured in gradually, in small portions. the nicest and The right way keep the skin intact - at the base of the tomato (where the stalk was) make several shallow punctures with a skewer or toothpick.

Canning tomatoes (video)

Bon appetit!

Preserving tomatoes for the winter, delicious vegetables can be cooked according to different recipes. The classic version of such canning is a separate preparation of the marinade and whole tomatoes in three-liter jars, which are filled with this tomato.

In this article, we offer not only the classic ways of preserving tomatoes, but also dried vegetables and other interesting interpretations. A huge number of cooking methods allows you to get a diverse assortment in the pantry, which will make the winter tasty and healthy. More can be done.

without vinegar

For those owners who care about maximum healthy eating, a recipe for canning tomatoes for the winter, very tasty, without vinegar, will be useful. Such tomatoes will turn out to be incredibly useful, without hyperacidity. But for conservation, only ripe, not soft fruits are selected. Yellow tomatoes are perfectly preserved in this way.

What do you need:
3 kg of tomatoes;
Four cloves of garlic;
Three branches of dill;
Six leaves of cherries and currants;
Seven peas of pepper;
One and a half tablespoons salts;
Two from the floor. st.l. Sahara;
Water (how much is included in the jar);

You can start canning tomatoes in this way during the ripening season, when vegetables are as healthy and affordable as possible. Rinse jars and lids first, then sterilize and dry. You can do the tomatoes, which should be washed. Peel the garlic, prepare herbs and spices separately.

Put greens and garlic into each already prepared jar, then tamp the tomatoes to the very top of the jar and pour boiling water over the vegetables. Cover the jars with lids and leave for a quarter of an hour. After this time, drain the water into a saucepan, and pour the tomatoes with fresh boiling water. Bring the water to a boil and, when the water is drained a second time, pour this brine.

Just do not forget, first dissolve sugar and salt in brine. Leave the seaming for another quarter of an hour, then pour the pan again. Boil the brine for a couple of minutes and pour into a jar, immediately roll up and turn upside down to cool completely. When the jars have cooled down, store them in a cool place.

Advice! If you can store jars with such a seaming only in a room with room temperature, then before blocking a couple of citric acid crystals should be thrown into each jar. Such a trick to allow tomatoes to be stored at least at a temperature of 30 degrees Celsius.

Classic recipe

When it comes to the very preservation of tomatoes for the winter, I want to make a couple of jars of classic seaming. Therefore, such a traditional method, beloved since childhood, cannot be ignored.

What you need (for a 3 liter jar):
Red tomatoes to fill the jar to the top;
A few currant leaves;
One piece of horseradish;
Several cherry leaves;
Three dill umbrellas;
Two laurels;
A dozen black peppercorns;

For brine (per liter of water):
A tablespoon of salt and the same amount of sugar;
A tablespoon of vinegar 9%;

Rinse vegetables and herbs thoroughly, set aside to dry. At this time, rinse and sterilize the jars. Put chopped garlic and herbs, spices on the bottom. Put the tomatoes to the top and pour boiling water. Let stand 15 minutes. Then drain the water into a saucepan, bring to a boil and pour over the tomatoes again. The third time, draining the water, pour the prepared brine over the tomatoes. Cork jars, let cool upside down, and then transfer to a place of permanent storage.

Dried tomatoes

If needed great option canning tomatoes for the winter, very tasty without sterilization, we offer you to consider the amazing and currently very popular sun-dried tomatoes.

What do you need:
Tomatoes;
Three parts pepper, three parts salt and five parts sugar;
fresh garlic;
fresh basil;
natural olive oil;
Balsamic vinegar;

Take tomatoes with a minimum juice content. Cut them into two halves or smaller. Separately, mix pepper and salt, sugar. Spread the tomatoes on a baking sheet, sprinkle generously with loose mixture. Send the tomatoes for five hours in the oven, setting the temperature to 125 degrees.

At this time, finely chop the garlic and basil. Drizzle vegetables with fresh olive oil. Tomatoes, after five hours, remove from the oven, mix with a mixture of garlic and basil, arrange in jars. Drop a few tablespoons of balsamic vinegar into each jar. Send to refrigerator for storage.

With citric acid

Another option for preserving tomatoes for the winter, delicious with citric acid. Citric acid is an excellent substitute for vinegar, and this seaming is considered more beneficial for those who suffer from various problems with the gastrointestinal tract.

What do you need:
Two kilograms of red tomatoes;
Three dill umbrellas;
A couple of leaves of laurel;
Pea allspice;
A leaf of horseradish;
Three dried cloves;
Half a head of garlic;
Half a shaving of hot pepper;
A tablespoon of salt for a 3-liter jar;
A small spoonful of citric acid;

Banks pre-sterilized and dried. Rinse the tomatoes, remove the tails. Arrange herbs and spices in jars. Boil water for pouring in kind and pour into jars. Leave the tomatoes for 20 minutes, then drain the water and bring to a boil a second time. The second time, leave the tomatoes for 20 minutes, pour the water back into the pan.

Next, drain the water and bring it to a boil again, but this time add salt and sugar to it, citric acid. This will already be a marinade, the bay of which is tomatoes, it will be possible to roll vegetables. It is important to add citric acid to the main products only before conservation itself, so that it does not end up being useless.

Tomato canning

Preserving tomatoes for the winter is so popular that there is not a single woman who does not similar procedure. IN summer time tomatoes are easily available, inexpensive in price, and in winter, strong tomatoes will come in handy as an addition to various side dishes or serve as an independent snack.

Currently, thanks to the Internet, women are getting acquainted with new types of recipes for preserving tomatoes for the winter, many have discovered previously unknown ways, thanks to which their loved ones can eat a new dish almost every day of winter and appreciate the art and skill of the housewife.

For canned tomatoes choose fruits of varying degrees of maturity, from green and brown to red, elastic, even overripe tomatoes will go into action, depending on the recipe chosen. There are several ways to preserve sweet fruits:

• sterilization in a water bath;
• multiple filling;
• laying in pre-sterilized glass containers (usually salads).

Every woman has her favorite, very good recipes. canned tomatoes using various ingredients, but the classic method assumes that salting for the winter is carried out under the influence of salt, and sugar and vinegar or citric acid are used for conservation.

Canning recipes with sterilization or triple filling

Sweet tomatoes with muscat grape flavor

Bookmark in one three-liter bottle you will need a couple of kilograms of cream-type tomatoes and one bunch of Muscat grapes. For a spicy taste and lasting aroma, they take a medium-sized garlic head, a pod of hot pepper, a few currant leaves, a couple of bay leaves. The marinade is prepared based on one and a half liters of water: a spoonful of salt, a couple of tablespoons of sugar and half a glass of vinegar 9%.

Before laying in a container, sweet tomatoes are washed and several punctures are made with a pointed wooden stick in the stalk area. The garlic is disassembled into slices, the pod is cut into pieces, all the ingredients are washed and put into a bottle. A grape brush is also placed there, then tomatoes are placed. For this recipe, a double filling is enough, the first of which is made with boiling water, left in a glass container for 25 minutes to warm up. For the second time, the tomatoes are poured with brine, for which the proposed ingredients are boiled, then they are closed for the winter and turned over.

Canned Tomatoes with Roasted Peppers

For three-liter bottles take:

Tomatoes are washed and freed from the stalks, peppers are only washed, but don't choose seeds m. In general, they are fried in oil, cut in half and put in jars, crushed garlic, circles of carrots, onion rings and tomatoes are also placed there. The contents are poured with salt water and put like this for a day. After that, the banks are subject to sterilization for 25 minutes, then rolled for the winter.

Delicious tomato wedges with onions

For a canned delicacy, they are taken based on a liter glass container:

• a large onion;
• a spoonful of oil;
• pepper, laurel, cloves to taste;
• 3 spoons of sugar;
• a spoonful of salt.

Tomatoes are taken sweet and small and divided into halves. The peeled onion is formed into rings and placed on the bottom of the jar. Next, put chopped tomatoes mixed with spices and additives, pour oil on top. The brine is boiled from the proposed norm of sugar and salt per liter of water, poured into a container with the rest of the vegetables. Seaming is subject to sterilization 15-20 minutes.

Spicy tomatoes in their juice

For preservation, medium-ripe tomatoes are taken in the amount of one three-liter bottle and overripe fruits for mashed potatoes, it will need 2.5 liters, 3 sweet peppers, 2 tablespoons of chopped garlic, salt and grated horseradish, half a glass of sugar.

Put prepared tomatoes in a glass container. Boil overripe tomatoes in a saucepan, after softening pass through a fine sieve or grind in a meat grinder. In the resulting mass, introduce the norm of sugar, salt and bring to a boil, then put the horseradish, chopped pepper in a meat grinder, garlic. Add the resulting filling to the jar to the rest of the tomatoes and put on sterilization for 15-20 minutes.

Canned tomatoes with plums

Prepare plums and tomatoes in the same amount, for brine, based on 1 liter, take 3 tablespoons of sugar and a teaspoon of salt.

Plums and tomatoes are washed, the latter are pricked with a toothpick in the stalk area. The fruits are placed in glass containers, alternating plums with tomatoes. For brine, a norm of salt and sugar is added to boiling water, with this solution pour the contents of the jar three times leaving each time for 15 minutes. After that they roll up.

fragrant tomatoes

For one three liter jar you will need a couple of kilograms of small tomatoes, horseradish, dill, leaves: bird cherry - 2, currants - 5, bay - 3. a few cloves of garlic, up to a dozen peppercorns, two dozen cloves. For a liter of water for brine, take a spoonful of salt, 4 tablespoons of sugar, a spoonful of vinegar.

All the leaves washed and doused with boiling water are placed on the bottom of the glass container, garlic, dill umbrella, cloves, laurel and pepper are added. Tomatoes are placed in a jar tightly, but so that they do not press hard on one another. For this canning recipe triple filling, the first two are made with boiling water, keeping it in a jar for 15 minutes each time. Sugar, salt and vinegar are added to the container before the third filling, boiling water is poured and rolled.

cold storage tomato recipes

Salted tomatoes with corn

It is better to salt such tomatoes in barrels, choose hard tomatoes, you can use unripe ones. For 10 kilograms of fruit you will need:

• 5 kilograms of corn leaves, stems can be used;
• a bunch of dill and parsley;
• 20 black currant leaves;
• peppercorns;
• a pound of salt.

First, scalded currant leaves are placed at the bottom of the container, then washed corn stalks and leaves. Then tomatoes are placed, layering them with spices and spices. Corn stalks are also placed between the rows of tomatoes, while cutting them into small pieces. After filling the container, the fruits are covered on top with the remaining corn leaves.

Only after that pour water into a barrel. For salt, a clean bag of linen is prepared, into which it is poured, then placed on top of the contents of the container on corn leaves, so that the bundle is in the liquid. To crush tomatoes, a wooden circle is provided, on which a heavy object is placed as oppression. Tara for the winter is placed in a cold place,

mustard tomato recipe

The number of products is calculated on enamel pan with a capacity of 8 liters. To fill it, it is preferable to choose firm elastic tomatoes such as cream, or you can use unripe or even green fruits. The following is used as a report:

Half prepared spices put in the bottom of the pot, sprinkle a layer of mustard on top. Tomatoes are placed in a container, evenly distributing garlic, pepper, horseradish, dill, plant leaves and tarragon between them. The remaining report is placed on top of the tomatoes, then everything is covered with a linen napkin. The brine is prepared in advance and poured into a saucepan with fruits, a circle of wood on top, then a load. Tomatoes are left at room temperature for a week for salting, then put in the cold for the winter for long-term storage.

Tomatoes with cinnamon flavor

This recipe will surprise seasoned gourmets, as salted tomatoes with cinnamon will fit perfectly with festive table and daily meals. Tomatoes are taken in an amount sufficient to fill the selected container. Dry or fresh herbs taken to taste, dill, parsley and garlic are used.

Marinade is being prepared based on 4 liters of water:

• 4 leaves of laurel;
• 15 black peppercorns;
• 15 stars of cloves;
• a teaspoon with a slide of ground dry cinnamon;
• 150 g of salt;
• 3 spoons of sugar;
• a glass of acetic acid 70%.

First, marinade is prepared from the proposed components for 15 minutes and allowed to cool, after that add acetic acid, mixed. Tomatoes are washed and placed in prepared jars, evenly interspersed with herbs and garlic. The marinade is poured last, cooled down, it should be viscous, and the container is closed with steamed capron lids. Such delicious seaming stored in a cold place for the winter.

Tomato salads, ketchups and dressings

Tomato ketchup "Memory of summer"

For two kilograms of red tomatoes, there is a pound of onions, peppers Bulgarian varieties, glass of sugar. Prepare a spoonful of dry mustard, ground hot pepper, salt, cilantro.

The vegetables are washed, the onion is freed from the skin, the stalk is removed from the pepper, the seeds are removed. All prepared ingredients are ground in a meat grinder and put to cook in a wide container. Cooking continues one and a half to two hours. After this time, the rest of the spices, pepper are added to the mixture and boiled for 5 minutes.

To lay ketchup in hot jars, they are pre-sterilized, after pouring they are rolled with boiled lids. Keep like this delicious product can be at room temperature, cold is optional. Ketchup goes well with a side dish of potatoes, pasta, rice, buckwheat, and other cereals.

Autumn layered tomato salad

Take for cooking delicious salad 3 kilograms of tomatoes, a kilogram of sweet peppers and onions. You will need one and a half glasses of oil, a glass of sugar and 9% vinegar, 4 tablespoons of salt.

All vegetables after washing and cleaning cut into bite-sized pieces. Carrots are finely chopped or grated, tomatoes and onions are formed into half rings, peppers are chopped into strips.

To prepare the marinade, salt, vinegar, sugar and oil are used, after boiling it is removed from the stove and poured over the vegetables laid in layers in a saucepan. After that, the semi-finished product is infused for 8 hours, then put on fire and boiled after boiling for about 40 minutes, you can not interfere. Mix only before the end of cooking for 3 minutes, spread in a pre-sterilized container and close for the winter.

Canning Green Tomatoes

A wonderful appetizer of green tomatoes justifies itself, as elastic, sharp fruits successfully compete with expensive and prestigious vegetables in winter period. They will successfully complement dishes on any table, and each guest will be happy to try delicious green fruits. Seaming recipes exist big number, but first you should pay attention to classic version canning green tomatoes for the winter. For the recipe you will need:

Strong green tomatoes, take part of the yellowed fruits, in a total of 3 kilograms. It will take about 250 g of greens, the types of which are chosen according to their own taste, it can be parsley, dill, horseradish, cherry or currant leaves, sometimes they put an apple tree. Onion take 3 heads, garlic - one, vegetable oil is calculated from the amount of one spoon per liter of volume.

The marinade is prepared from 3 liters of water, in which 9 tablespoons of sugar, 2 tablespoons of salt, two bay leaves, a few peppercorns, a glass of 9% vinegar are boiled.

Garlic and herbs are placed at the bottom of the container, oil is poured, then green tomatoes and onions cut in half are placed. Having prepared the filling, pour it with boiling water to the vegetables and put a liter pasteurize the jar for 15 minutes.

Delicious Sun Dried Tomatoes

Such an original fragrant appetizer will not leave anyone indifferent. Many guests will like a slice of toasted bread, on which a slice of cheese is placed, and a slice of dried tomato emitting the smell of spices on top. The recipe does not require sterilization of the product in a jar, but pre-boiling or steaming of glass containers is used, in which a tasty mass will be placed.

To prepare the recipe take red ripe fruits without flaws, they are washed, cut into two halves, and large specimens are formed into quarters. Slices are freed from seeds and juice is selected. Then there are two scenarios for the development of events. Slices of tomatoes are placed on a baking sheet very close to each other.

In the first version, tomatoes are smeared with crushed garlic, sprinkled with pepper and poured over vegetable oil¾ of the height. In this form, they are put to languish in the oven for 3-4 hours, constantly adding oil. After that, the resulting semi-finished product is laid out in steamed jars and poured with oil from a baking sheet, rolled.

In the second version, the halves on a baking sheet are smeared with garlic mass, sprinkled with pepper and put in the oven for 2 hours, and after that they are laid out in a container and poured with separately hot oil and rolled up. Which of the recipes you like more is up to the hostess, but you should try both options for cooking tasty snack their sun-dried tomatoes.

Probably, for foreigners, the phrase "sweet tomatoes" seems as absurd as "carbonated boiling water" or "rectangular circle". But in a country where they know how to preserve almost everything: from radioactive waste to garlic shooters, they know perfectly well what this popular preparation is. Small tomatoes are poured with a spicy marinade with spices and a relatively large amount of sugar, clogged and put away. It is difficult to describe how, after a long infusion, sweet pickled tomatoes for the winter are obtained - moderately spicy, juicy, slightly salty, with a slight sourness (well, it turned out ridiculous again). You just have to try it in person! In one sitting, you can sentence half a three-liter jar! And I'm not kidding! In general, do not be intimidated by the name, the appetizer comes out great. And most importantly - no problems with cooking and storage.

Sweet pickled tomatoes for the winter without problems and sterilization

A stove from which one should dance if the soul asks for experiments. A basic recipe that uses vinegar and avoids sterilization. I propose to start with him. Use additional spices at your discretion. But it is my duty to warn: and so it turns out incomparably!

List of required:

Exclusively optional:

1. dill (greens or umbrellas)
2. garlic
3. carnation

Exit: 1 3-liter jar.

How to close sweet canned delicious tomatoes for the winter:

To make it as useful as possible to fill free space in jars, preserve only small and medium fruits. At the same time, lay more tomatoes on the bottom. And leave the small ones to fill the neck. Sort out the vegetable. There should not be bursting, rumpled, starting to rot. Especially carefully inspect the place where the stem is attached. Mold usually appears there first. This is important because the workpiece is made without sterilization. Wash the main ingredient. I gave proportions for 3 liters, but you can use smaller containers. For 1 liter, respectively, three times less ingredients will be required. Wash the jars well. Better clean with baking soda. Sterilize if desired, but not required. Dry. Put spices - bay leaf and peppercorns. The rest is up to personal preference.
Arrange the tomatoes as tightly as possible. But do not press hard so that they do not wrinkle. Boil water. Pour into banks. Cover (do not roll) vegetables with lids. Let stand until the water is warm (this will take about half an hour). The fruits will warm up well, which will avoid the souring of the workpiece during storage. When canning large tomatoes, it is better to pierce them in several places with a toothpick. So the hot marinade is guaranteed to reach the middle.
Drain the water through the perforated lid into the saucepan. Pour vinegar into jars.
Add sugar and salt to the drained liquid. Bring to a boil. Stir to speed up the dissolution of the crystals. Boil for 2-3 minutes. Pour the boiling sweet marinade over the tomatoes. Seal with clean boiled lids. Flip. Wrap tightly with warm material. Store only after cooling.
Harvesting is excellent for 12 and even 18 months. But if you want to try sweet pickled tomatoes without waiting for winter, open the preservation no earlier than after 2 weeks. And you will be able to feel the rich taste only after a month.

Sweet tomatoes with onion rings, canned with citric acid

Combination juicy tomatoes and onion rings in conservation - if not perfect, then very successful. And the sweetness of the marinade does not spoil it at all. Reliable, proven many times, the method of conservation.

Ingredients:

It turns out: 3 l.

How to cook:

In small jars (0.75-1 l) it is better to preserve small tomatoes. In three-liter bottles, fruits of medium size can be placed compactly. Wash vegetables in cold water. If time permits, you can soak them for 30-60 minutes. In each tomato, near the stem, make 2-3 punctures with a thin toothpick. If you have large vegetables, you can cut them into slices.
Prepare a glass container for canning. Sterilization of jars is not required. But a thorough washing with soda is a must. Dry the washed jars. Put the bottoms up so that the water is glass. Cut the onion into moderately thin rings or halves of rings. Lay on the bottom. Add spices - thoroughly washed dill umbrella, peeled garlic cloves, cloves, peppercorns.
Fill containers with tomatoes. Pack it tightly enough so that there is less free space. But be careful not to damage the fruit. By the way, if the skin does burst, don't worry too much. Such a tomato will quickly soak in the marinade and turn out to be more tasty. This will not affect the safety of the workpiece, it will stand until the winter.
In water (1.5 l), add salt and sugar. Boil. Boil for approximately 2-3 minutes. Add a lemon. After it dissolves, remove it from the stove.
Pour into banks. Cover them with lids cleaned with baking soda. Sterilize 3 liter bottles for 12 minutes, 2 liter bottles for 10 minutes, 1 liter bottles for 7 minutes. Roll up with tin caps. Turn over to make sure the seal is tight. Is there no leakage? Wrap the workpiece in several layers warm material. Leave to cool.
After 24-36 hours, store in a pantry or dark cellar until winter. Tomatoes are sweet, savory, onions - crispy and fragrant. And I am also delighted with sliced ​​​​tomatoes, you can look at their recipe. Very tasty and easy!

Preserved sweet and savory tomatoes stuffed with garlic

I decided to leave the most interesting recipe for last. Lunch looks amazing! After a long pickling, garlic partially loses its piquancy, so do not be afraid of thrills!

Take:

Outcome: 1 l.

Action plan:

Wash ripe tomatoes well. With a thin knife, carefully cut a “patch” from the stalk to make a hole about halfway deep. Peel the garlic. Cut the cloves into 3-4 pieces. Place a piece of garlic in each tomato.
Pack tightly into clean glass jars. Fill with boiling water. Cover with lids. Let the workpiece stand for about half an hour. On a note: To preserve such tomatoes in a three-liter container, triple the amount of all the ingredients from the recipe.
Drain the liquid into a bowl (pot). Add spices to the list. Pour in sugar and salt. Bring to a boil over medium heat. Pour vinegar after 2-4 minutes. Remove from fire. Pour into jars to the brim.
Screw on the lids. Put bottoms up. If the marinade does not leak, cover with a blanket. Open the workpiece if there is a leak. Boil the brine and reseal. After cooling down to room temperature hide the tomatoes in a dark, cold place (cellar).
Tomatoes are awesome! The sweet taste of brine is successfully combined with spices, it comes out spicy, moderately spicy and juicy.