How to close tomatoes for the winter in liter jars. Tomato recipe for the winter in one and a half liter jars Pickled tomatoes for the winter in 1 liter

Canned vegetables, and especially tomatoes, do not need advertising. Each housewife has at least a couple of good recipes in her arsenal. Many do this - they make preparations in proven ways and experiment a little bit, closing pickled tomatoes for the winter in liter jars in a new way. Then in the winter the family evaluates these efforts, and which jar is most liked, the hostess takes note of that recipe for the next season.

To make the harvesting right and get really tasty tomatoes that will wait in the wings and not explode in the cellar, carefully study the tips and nuances of the pickling process. We offer you several options, all recipes are simple, choose and try.

As for products, in all recipes the calculation is per liter jar. If you want to make several of these jars or prepare tomatoes in a 3 (2) liter container, then perform simple arithmetic operations by increasing the amount of all ingredients.

Important nuances of pickling

1. You can pickle tomatoes of any ripeness (ripe red, slightly brown and even greenish), the main thing is that the fruits are whole, not spoiled. It is best to choose fleshy varieties with dense skins. For liter jars, take small tomatoes, close large vegetables in a 3-liter container.
2. Before stacking tomatoes, they should be thoroughly washed and dried. And so that the skin on the fruit does not burst during the heat treatment, make a couple of punctures in the stalk area with a fork or a toothpick.
3. The recipe for pickled tomatoes includes a classic set of spices - garlic cloves, hot peppers, horseradish, black and allspice peas, bay leaves, dill umbrellas. To make the taste of the workpiece brighter and richer, currant and cherry leaves, onions, sweet peppers, celery, carrots, sweet and sour apples, fresh dill, basil and parsley are added.
4. How well the tomatoes will keep depends on the cleanliness of the jars. Any container can be used - both with a roll-up and a screw-on lid. The main thing is to process the dishes thermally. Therefore, the containers must first be washed with soda, rinsed thoroughly, dried and sterilized in the oven. It is enough to lower the lids into boiling water and hold in it for 6-7 minutes. You can do without preliminary sterilization, just put the tomatoes in a dry, clean jar, but then the workpiece will need to be pasteurized for several minutes in boiling water. Here already choose for yourself, as it will be more convenient for you.
5. Always take rock salt for marinade, because it does not contain anti-caking agents and other chemical additives.
6. In the final taste of the harvest, in addition to the vegetables themselves, the marinade plays an important role. Its constant components are vinegar with sugar and salt. There are many recipes when bulk ingredients are added directly to jars, and then boiling water is poured. But it is better to dissolve sugar and salt in boiling water and boil for a couple of minutes, then pour in the vinegar, stir and immediately pour the tomatoes.

In the classic version, the marinade is prepared from the following proportions:

• water - 1 l;
• sugar - 2 tbsp. l.;
• salt (not "Extra") - 1 tbsp. l.;
• vinegar essence (70%) - 1.5 tsp.

To prepare a jar of tomatoes with a capacity of 1 liter, you need 500-600 ml of marinade, respectively, reduce the classic proportions by half.

Take note that 1 tsp. essences (70%) can be replaced with table vinegar:

• 6% (3 tablespoons),
• 9% (2 tablespoons).

Pickled tomatoes with parsley, onion and bell pepper

In any case, tomato preparations turn out to be delicious, but if you add onions, Bulgarian pepper and fragrant parsley to them, you will not have time to open the jar as it will be empty. Vegetables give each other their flavor notes and are enriched by the addition of spices. Be sure to put not only tomatoes on the table, but also an onion with pepper, they will go for a sweet soul under hot mashed potatoes.

Ingredients

• tomatoes - 500 g;
• sweet pepper - 1 pc.;
• onion - 1 pc.;
• fresh sprigs of parsley - 5-6 pcs.;
• black pepper and sweet peas - 3-4 pcs.;
• garlic - 2 cloves;
• laurel leaf - 1-2 pcs.;
• clove bud - 1 pc.;
• water - 750 ml;
• salt - 1 tbsp. l.;
• sugar - 3 tbsp. l.;
• 9% vinegar - 15 ml.

Cooking

In a clean, pre-sterilized container, place on the bottom of the onion halves and sweet pepper (it is advisable to cut the onion into rings or slices), cloves, parsley, bay leaves, garlic cloves and peppercorns.

Now fill the bowl with tomatoes. Try to make it as dense and compact as possible, but do not press hard so that the fruits do not burst.

Put the remaining pieces of sweet pepper and onion on top.

Pour boiling water into the jar, cover with a lid and let it stand in this form for 15 minutes.

After the required time has passed, pour the liquid from the tomatoes into a saucepan and send to the fire, bring to a boil. Pour sugar and salt into a container with tomatoes, pour vinegar.

Pour boiled water into a jar, cork, turn over, insulate with a blanket and let it cool now.

Send the cooled tomatoes for storage in the cellar or pantry.

Pickled tomatoes with apple cider vinegar

We offer to close for the winter very tasty and fragrant pickled tomatoes with apple cider vinegar and basil. Due to spicy greens, the workpiece is obtained with an interesting and unusual flavor.

Ingredients

• tomatoes - 600-650 g;
• sprigs of green or purple basil - 2 pcs.;
• black peppercorns - 2-3 pcs.;
• lavrushka - 1 pc.;
• garlic - 2 cloves;
• water - 0.5 l;
• salt - 1 tbsp. l.;
• sugar - 1.5-2 tbsp. l.;
• vinegar (apple) - 50 ml.

Cooking

1. In a pre-sterilized container, put: chopped garlic, bay leaf, basil (whole branch or chopped) and peppercorns.
2. Fill the container with tomatoes, put the remaining basil and garlic on top.
3. Pour boiling water into the jar, cover with a lid and let it stand for 7 minutes in this state. Then pour the water back into the saucepan and bring to a boil. Again, pour the boiling liquid into the container with the tomatoes, this time it is enough to let stand for 5 minutes. Drain the liquid again and measure, it should be 500 ml, if not enough, then add boiled water.
4. It's time to make the marinade. Place the water drained from the tomatoes, brought to the desired volume, in a saucepan on the stove. Pour salt and sugar, and with constant stirring, let the liquid boil. Make sure that the grains of bulk ingredients are completely dissolved. Add apple cider vinegar, boil for half a minute and immediately pour the marinade into a jar of tomatoes.
5. Seal with a lid, set upside down, wrap in a warm blanket. As soon as the workpiece has cooled down, lower it for storage in the cellar.

Sweet tomatoes with bell pepper

Prepare another delicious winter tomatoes in liter jars with the addition of bell peppers. On it you need to cut the stalk, divide into two halves and remove the seeds. Also a very simple recipe, a little more sugar is used for the marinade than usual, ready-made tomatoes have a slightly sweet aftertaste.

Ingredients

• tomatoes - 500-550 g;
• Bulgarian pepper - 1-2 pcs.;
• garlic - 2 cloves;
• dill inflorescences - 2 pcs.;
• horseradish - 1 leaf;
• allspice peas - 2-3 pcs.;
• water - 0.5 l.;
• salt - 0.5 tbsp. l.;
• sugar - 3 tbsp. l.;
• laurel leaf - 1 pc.;
• vinegar (9%) - 30-35 ml.

Cooking

1. Place the dill umbrella, peeled garlic cloves and peppercorns in the prepared glass container.
2. Now place the tomatoes in the jar, among them add the halves of the pepper. Cover with a leaf of horseradish, put another dill umbrella and the rest of the garlic.
3. Pour in boiling water, cover with a lid and let the tomatoes stand in this state for 10-15 minutes.
4. Now pour the liquid from the jar into a saucepan, add sugar and salt, throw in the parsley. Send the dishes to the stove, stir so that the bulk components are completely dissolved, let it boil and boil for a couple of minutes. Add vinegar to the boiling marinade, stir and pour into the tomatoes to the very top.
5. Cork the jar, turn it over and insulate.
6. When the workpiece has cooled, store it in a cool place.

Pickled Tomatoes with Onions

Small tomatoes with pickled pieces of carrots and onions will not only diversify and decorate your winter menu, but also serve as an appetizing tasty snack for a festive feast. Cut the onion and carrot into slices.

Ingredients

• tomatoes - 600 g;
• black pepper - 6-7 peas;
• garlic cloves - 4 pcs.;
• carrot - 1 pc.;
• onion - 1 pc.;
• water - 450-500 ml;
• salt - 1 tbsp. l.;
• sugar - 2.5 tbsp. l.;
• vinegar (9%) - 20 ml.

Cooking

1. At the bottom of a clean container, put peppercorns, a couple of peeled garlic cloves, half circles of onions and carrots.
2. Fill the container with tomatoes, put the remaining carrot and onion circles, a couple more garlic cloves on top.
3. Pour water into a saucepan, add salt and sugar and let it boil. Stir constantly so that no grains remain. Pour in the vinegar, stir, and immediately pour the marinade into the jar. Cover with a lid and send for pasteurization. To do this, lay a kitchen towel on the bottom of the pan, place the dishes with the workpiece and pour hot water up to the shoulders of the jar. Let the water boil and pasteurize for 10 minutes.
4. After that, clog the container, turn it over, insulate and let it stand until it cools completely.
5. Such tomatoes can be stored in an ordinary pantry, provided that it is not heated.

It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this responsible business it’s not enough to have high-quality seasonal tomatoes, you also need to stock up on good tomato canning recipes so that the proportions of the marinade are correct and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to make preparations for the winter from tomatoes according to proven golden recipes.

I suggest you, dear friends, in this article about preparations for the winter from tomatoes, share your proven recipes for preparations. After all, every hostess makes preparations for the winter from tomatoes, and there are successful recipes in every culinary notebook.

And I, in turn, bring to your attention ideas for tomato blanks, which I have been collecting for more than one year, and most of them I have already tried.

Most of the recipes are from my mother's and grandmother's notebook, there are also recipes from my co-workers and friends.

Pickled tomatoes for the winter "lick your fingers"

Looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “you will lick your fingers” without sterilization, with triple filling. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years. I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but my grandmother's salted tomatoes under a nylon cover for the winter remain the standard of quality for me. Grandma's recipe for delicious pickled tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water. See step-by-step recipe with photos.

Korean-style tomatoes for the winter

My recipe for delicious Korean-style tomatoes for the winter, I hope you appreciate it. All my family members really liked Korean-style tomatoes for the winter in jars: a little spicy, spicy, with a spicy taste of spices and crispy carrots. See how to cook.

Satsebeli sauce for the winter

With all my heart I recommend you to prepare satsebeli sauce for the winter. The sauce came out exactly the way I wanted - moderately spicy, but bright enough, with character. I will not say that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell pepper

Do you need delicious preparations for the winter from tomatoes? In the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make such homemade tomato juice brighter in taste, I often add bell pepper and a little hot pepper to the tomatoes. This option is much more interesting than the classic one and goes well with meat dishes (kebabs, steaks), pizza, etc. See the recipe.

Pickled tomatoes "Classic" (without sterilization)

The recipe for pickled "Classic" tomatoes without sterilization, you can see.

Pickled tomatoes with celery for the winter

I want to suggest that you close the tomatoes with celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only one celery. It has a very bright and rich taste, so you can be sure that your preparation will come out excellent and very interesting. See how to cook.

Tomato slices for the winter with onions

How to cook sliced ​​​​tomatoes for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple filling)

I want to suggest you cook sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the company of tomatoes is, in addition to numerous spices, Bulgarian pepper: there is not much of it, but it contributes to the overall taste of the workpiece. The recipe itself is completely simple and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned Tomatoes with Citric Acid

The recipe for preserving tomatoes with citric acid, you can see.

Homemade ketchup for the winter "Tomato"

How to cook homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

How to cook sliced ​​​​tomatoes for the winter with parsley, I wrote.

Canned cherry tomatoes with grapes (no vinegar)

The recipe for canned cherry tomatoes with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook a special adjika with horseradish for the winter, I wrote.

Delicious tomato adjika

The recipe for adjika from tomato, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook delicious, fragrant, and thick homemade ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

You can see how to cook tomatoes in your own juice for the winter.

Spicy tomatoes in their own juiceWith horseradish

It is unlikely that I will surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.

Marinated tomato wedges in portuguese

These tomatoes, marinated in Portuguese-style slices, turn out just wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. Recipe with photo see.

Delicious salad with beans for the winter from tomatoes

How to cook a salad with beans for the winter from tomatoes, you can see.

Adjika sweet and sour with apples

How to cook sweet and sour adjika with apples, I wrote.

Perhaps, preparations from tomatoes turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

To your attention are excellent recipes for preparing tomatoes for the winter for every taste. It is worth preparing carefully, a little time and in the winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention to themselves, as for the lids. This is necessary, since I consider them a more capricious vegetable in comparison with.

Tomatoes should be ripe and fresh - quality inside and without damage on the outside. They must be thoroughly washed before being placed in jars, it is even advisable to soak in cold water for a couple of hours.

In each tomato, make a hole at the base of the stem with a clean wooden toothpick. This step will help keep the peel intact in the boiling water.

We add greens to the cylinders according to our preferences. Dill will give a spicy favorite aroma, it is better to use umbrellas for a brighter taste. Parsley greens are a great option for friendship with tomatoes in a jar, leaves and stems come in handy. It has a fresh taste and good aroma, it should not be spared by adding it to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for lovers of bright smells and bold flavors, but I confess that this is my favorite companion for red vegetables.

Excellent spices for red vegetables are black hot pepper in peas, as well as allspice and bay leaf. Coriander seeds and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give the perfect combination. Some housewives add a few pieces of hot pepper in a red pod - this is for lovers of vegetables in sharper jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade, as an additional protection for seamings.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. Add it or not to the cylinders, it's up to you. In case of its absence, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

• 2 pcs. carnations
• 2 mountains allspice
• 2 mountains black pepper
• 1 vet. tarragon (tarragon)

For marinade in 1 liter of water:

• 1 st. l. salt without a slide
• 5 st. l. with a pile of sugar
• 1/3 tsp citric acid

Cooking method:

Prepare the tomatoes - wash them well, sort them out

Sterilize jars and lids

Using this recipe, jars can not be sterilized, but only washed well

In each jar, put black pepper, cloves, allspice, tarragon according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the heat.

Fill the cylinders with tomatoes up to the shoulders, no need to fill them up to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the cylinders, immediately covering them with lids

Close the lids on the jars with a canning key, turn over, wrap in a warm blanket

Bon appetit!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy the winter with high-quality seamings prepared by your hands. Summer work is doubly pleasant!

You will need for a 0.5 liter jar:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onion
• 2-3 wind. celery
• 5-6 mountains. black pepper
• 1 tsp salt
• 1 tsp granulated sugar
• 2 tbsp. l. 9% vinegar
• 1.5 st. l. vegetable oil
• 200 ml hot water
• 2 tooth garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse vegetables in running water, place them in clean jars. Their skin should not be damaged.
2. Peel the onions and carrots, rinse and chop, onions in half rings, and carrots in large cubes. Place the vegetables in the jars along with the celery stalks, filling in the gaps between the tomatoes. Coarsely chop the garlic cloves into jars.
3. Boil water, pour it into jars of vegetables, pouring it over a knife or a tablespoon so that the glass does not crack from temperature changes. Cover the jars with clean lids and let the tomatoes warm in boiling water for 20-25 minutes.
4. Then, using the drain cap, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except for vinegar and vegetable oil. Place the saucepan with the marinade on the stove, bring it to a boil.
5. Pour oil, vinegar into each jar, put aspirin as desired. Next, pour vegetables in jars with hot marinade, cover the cylinders with lids, close them with a key.
6. Check the strength of the closure by turning the jars over onto the lids, wrap them in a warm blanket, leaving the rolls in it until they cool completely.
7. Keep blanks away from sunlight!

Bon appetit!

Harvesting tomatoes with garlic for the winter

According to this simple recipe, surprisingly beautiful tomatoes are obtained, as if in the snow. Garlic crushed in a blender is very light, it moves freely in the marinade, beautifully settling on vegetables, between saturating them with a very bright taste and aroma.

Be sure to try this tomato recipe! Good luck!

You will need for a 1 liter jar:

• 500-600 g tomatoes
• 0.5 tsp mustard seeds
• 1 tsp garlic
• 0.5 tsp vinegar essence 70%
• 3 art. l. sugar per 1 liter of water
• 1 st. l. salt per 1 liter of water
• 2-3 mountains allspice

Cooking method:

Sterilize jars and lids over steam or in any way convenient for you

Rinse and sort tomatoes thoroughly

We pierce each tomato with a toothpick at the base.

Pour the tomatoes in jars with boiling water, cover with lids, let warm up for 20 minutes

Separately, boil 2 liters of water, add salt, sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, wash well

Grind it in a blender

Drain hot water from the cylinders, we will no longer need it

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the balloons with lids, close them with a canning key

Turn hot cans of tomatoes over, wrap, let them cool completely in a blanket

At first, the marinade in the bottles will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white "snow" from chopped garlic

Bon appetit!

The most delicious winter tomato recipe with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like that.

This is my favorite recipe, very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes with celery! This is delicious!

You will need:

• 3 kg tomatoes
• 500 g celery
• 30 g mustard seeds
• 6 tooth garlic
• 4-6 dill umbrellas
• 50 g salt
• 55 g granulated sugar
• 15 ml vinegar essence 80%
• 2 liters of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. Sterilize all cylinders and caps in a convenient way for you
2. It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for several minutes, hold the bay leaf in boiling water for 60 seconds
3. Next, put coriander and mustard grains on the bottom of the jars, add bay leaf, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and poured over with boiling water
4. Soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass bottles
5. Rinse small tomatoes in cold water, remove the stalk, pierce each with a toothpick at the base, arrange tightly in jars, add dill umbrellas on top, a little green celery
6. First, pour the blanks with vegetables with boiling water for 20 minutes, then pour the water from the cylinders into a convenient saucepan, measure the volume, add water to 2 liters, dissolve sugar, salt according to the recipe
7. Marinade must be boiled for 5 minutes, remove it from heat, add vinegar essence to it
8. With ready-made marinade, fill the cylinders with vegetables to the very top, carefully roll them up with a preservation key or use screw caps for glass with a thread
9. Closed jars should be immediately turned upside down on the floor, covered with a blanket until completely cooled.
10. At the end of the day, store the vegetables in the jars in a cool, dark place for storage.

Bon appetit!

Tomatoes for the winter with bell pepper in a 3 liter jar

A big plus in this recipe is that you yourself regulate the amount of onions and bell peppers in the jar. Sweet peppers are saturated with amazing spicy aroma from generous tomato and marinade, it turns out very tasty.

It should be put in a larger jar, because there will be many who want to feast on them. Good luck with your preparations!

You will need for a 3 liter bottle:

• 2 kg tomatoes
• 15-20 g parsley
• 1 PC. bulb onions
• 1 PC. sweet bell pepper
• 3 pcs. allspice peas
• 10 pieces. black peppercorns
• 2 tooth garlic
• 2 pcs. bay leaf
• 35 g salt
• 70 g sugar
• 70 ml vinegar 9%

Cooking method:

Put parsley, chopped garlic, black pepper, allspice, bay leaf into the prepared 3-liter bottle at the bottom

Cut the onion into rings, peel the bell pepper from the seeds, cut into pieces

Pierce each tomato with a toothpick at the base.

We put the tomatoes in a balloon, filling the voids with slices of bell pepper, onion rings

We fill the balloon with boiling water, pouring it over the outside of the tablespoon so that the glass does not burst

Cover the bottle with a clean lid, let the tomatoes warm up for 20-25 minutes

Add salt, sugar to it, bring the liquid to a boil

Pour tomatoes in a balloon with hot marinade, immediately securely close the lid with a key

Turn the jar over, wrap it in a warm blanket until it cools completely.

Bon appetit!

Video recipe for tomatoes for the winter lick your fingers

Calories: Not specified
Cooking time: Not indicated

Marinade per liter of water (or more) is convenient to prepare when tomatoes are canned in jars of various sizes. There is no need to select proportions for each volume - we immediately make the right amount of marinade, pour the tomatoes and roll them up. In this recipe, marinade for tomatoes is prepared with 9% strength vinegar and is designed for just 1 liter of water. Vinegar makes the marinade rich, sour and at the same time acts as a preservative, extending the shelf life. From spices and spices, peppercorns, garlic and lavrushka are used. If desired, you can add a few cloves or mustard seeds, other spices or herbs. The proportions of water, vinegar, salt and sugar do not change. If you want to close assorted tomatoes and cucumbers, we recommend using.

Ingredients:

- water - 1 liter;
- coarse salt - 1 tbsp. l. with a slide;
- sugar - 2 tbsp. l.;
- vinegar 9% - 100 ml;
- bay leaf - 3-4 pieces;
- allspice - 5-6 pcs;
- black peppercorns - 10-12 pcs;
- garlic - 4-5 cloves.

Recipe with photo step by step:

Fill jars with boiling water, let stand for a few minutes. Then rinse with soda or other detergent and rinse thoroughly under running water. Wash tomatoes and herbs. We fill the jars to the top, laying the tomatoes tightly, but so as not to damage.

We are preparing the marinade. In this recipe, tomatoes are immediately poured with marinade, not water. Pour water into a saucepan, heat it up and add sugar. We stir.

Add salt. For preparations for the winter, only coarse non-iodized table salt is used.

Pour the peppercorns into the marinade. We break the bay leaves and also add to the marinade.

Cut the garlic into slices or chop into strips. Transfer to a bowl with marinade. We put on medium heat, we wait for the beginning of boiling. Boil the marinade for five minutes.

Pour tomatoes with boiling marinade, try to distribute pepper and other additives evenly so that they get into each jar.

Or drain the marinade through a sieve, put the spices in jars of tomatoes and then pour the marinade over. Cover with lids. We leave for 20 minutes.

Pour the marinade back into the saucepan using a perforated lid. Spices remain in jars.

Bring to a boil, add vinegar. We turn off the fire.

We make the second filling with boiling marinade. This time we roll up the jars with the same lids that were covered during the first filling. We check the tightness of the twist by putting the cans on their side.

We cover the jars with tomatoes with a warm blanket or wrap them in a thick towel and leave for a day. Then we transfer to the pantry or put it in the basement for one to two months until fully ripe. Good luck with your preparations!
You might also be interested

Love pickled tomatoes, but still don't know what is the best recipe? Here you can finally make your choice. The recipes provided below have been tested repeatedly and, if you follow all the tips, the preservation will be perfectly preserved, will not explode or become cloudy.

Pickled tomatoes without sterilization

If sterilization scares you or is not possible to do it, then this recipe is perfect for you. Tomatoes prepared in this way come out fragrant, spicy, quite a bit spicy.

Spin Ingredients:

• tomatoes - about a kilogram;
• bay leaves - 3 pcs.;
• dill (preferably umbrellas) - 4 pcs.;
• black and allspice peas - 5-8 pcs.;
• garlic cloves - 2-4 pcs.

Brine Ingredients:

• sugar - 1-2 tbsp. l.;
• salt - 1-2 tbsp. l.;
• water - about 1.5-2 liters .;
• vinegar 9% - 1-1.5 tbsp. l.

Cooking time - 35-40 minutes.

Cooking:

• Prepare food. Rinse the tomatoes and leave for about 30-50 minutes in a separate bowl filled with water at room temperature. Dill umbrellas also need to be washed and placed in water for 20-25 minutes.
• Since we make pickled tomatoes without sterilization, it is necessary to clean the jars with great care. To do this, use a hard sponge and soda. Next, scald the jar with boiling water and place for a while on a special lid over the steam.
• Put a small bowl of water on the fire and put the tin lids in it for seaming.
• Place peppercorns, dill umbrellas, bay leaves, garlic cloves on the bottom of the container.
• Next, fill the container. Lay out according to a certain technology - put large tomatoes down, and small ones up. It is advisable to lay more tightly, but do not put much pressure on them - because of this, they may burst.
• Pour boiling water over the tomatoes, then cover with a lid and leave to steam for 7-10 minutes.

If your tomatoes burst when pouring boiling water, then this may be due to a thin skin - try to sort them out in advance, choosing denser ones. For conservation, the "cream" variety is perfect.

• Drain the water from the jars into a separate saucepan. For convenience, purchase a special cover with holes or, alternatively, make it yourself.
• Add sugar, salt and vinegar to the drained water from the jars. Put on a strong fire. Stir until they are completely dissolved.
• Pour the finished marinade into the tomatoes and tightly tighten with metal lids using a special device.
• Finally, put the jars on the lid and wrap them tightly with a blanket. So, they need to be left alone for 5-7 hours or until they are completely cooled.

Preservation must be kept in a dry, cool area.

Pickled tomatoes in liter jars

Undoubtedly, the classic method remains the most reliable and familiar recipe for many nations.

Spin Ingredients:

• tomatoes (dense ones are best) - 1-3 kg;
• onion - 1 pc.;
• parsley - 1 bunch;
• garlic - 2 cloves;
• allspice and black pepper - 7-9 peas each;
• bay leaf - 1-3 pcs.

Marinade Ingredients:

• sugar -3 tbsp. l.;
• salt - 1 tbsp. l.;
• water - 1 l;
• vinegar 9% - 50-80 ml;
• bay leaf - 2 pcs.;
• black peppercorns - 2-3 peas.

Cooking time - 1 hour.

Cooking:

• First of all, sterilize containers for conservation. Since the jars are small in size, this can be done using the oven. Put in an unheated oven and turn on 200 degrees. After 20-25 minutes they can be removed. Lids can simply be boiled in water.
• Next, cut the onion into rings and throw it into a container, send a sprig of parsley, a bay leaf and a couple of peppercorns with a clove of garlic there.
• Sort through the tomatoes. Ideally, you should leave the most ripe, without any defects and not with a thin skin. After that, tightly place them in a jar. On top, you can add onions again. Pour hot water over and let it warm up.

To prevent the jar from bursting at the first infusion of boiling water, pour boiling water into the center of the tomatoes.

• Pour water into a separate bowl. You can calculate how much water you need in a ratio of 2: 1. Let's say you got 6 filled jars, then you need 3 liters of marinade. Now add sugar, vinegar, salt, bay leaf, a couple of peppercorns to the water and bring to a boil. Empty the water from the jars and replace it with brine.
• After that, sterilize: draw water into a deep saucepan and leave to boil. Place jars in it. It is important that the marinade and boiled water are at the same temperature. After bubbles appear, detect 3-4 minutes and remove the jars.
• Now you can do the seam. Finally, place upside down and wrap in a thin blanket until cool.

Pickled cherry tomatoes

You can use absolutely any kind of cherry in this recipe. Sometimes you may encounter a situation where it is rather problematic to find such tomatoes, in which case you can use completely ordinary ones of only a small size. Preservation is fragrant, has a special taste, rich texture and is able to decorate any table.

Spin Ingredients:

• tomatoes - 300-400 g;
• bay leaf - 4 pcs.;
• dill umbrellas - 2 pcs.;
• black peppercorns - 3 pcs.;
• garlic - 2 cloves.

Marinade Ingredients:

• sugar -2 tbsp. l.;
• salt - 1.5 tbsp. l.;
• water - 800 ml;
• 9% vinegar - 4 tsp;
• bay leaf - 3 pcs.

Cooking time - 35 minutes.

Cooking:

• First, put water on the stove to boil the lids. Be sure to sterilize the jars. After spreading the bay leaf, pepper, garlic clove, dill on the bottom of the container.
• Pack clean, pre-washed tomatoes into a container. It is advisable to stack them more tightly with each other. In the place that remains, if desired, you can put some more greenery.
• Pour boiling water into the tomatoes and do not touch for 5-12 minutes, covered with a lid.

So that the tomatoes do not burst when doused with boiling water, they can be pierced with a toothpick near the stem a couple of times.

• Drain the water from the jars into another container. Throw salt, sugar, bay leaf into it and bring to a boil. Add vinegar.
• The resulting brine, pour back into the container to the neck. The main thing is not to pour boiling water, because of this, the glass may not withstand and crack.
• Now you can roll up the jars and put them upside down. If all steps are followed correctly, there should be no leaks. Throw on a warm cloth and leave to cool completely. Store in a non-humid place with a low temperature.

Pickled tomatoes with citric acid

Not everyone likes vegetables that taste like vinegar. For some, it is contraindicated due to health problems. You should not refuse pickled tomatoes because of such a problem. After all, you can prepare preservation with the addition of citric acid. It will turn out not clogged with vinegar, with a sweet and sour taste and, of course, very fragrant.

Spin Ingredients:

• dense tomatoes - 300-400 g;
• bay leaf - 4 pcs.;
• dill umbrellas - 5 pcs.;
• black peppercorns - 4 pcs.;
• garlic - 3-6 cloves;
• horseradish leaf - 1 pc.;
• blackcurrant leaf - 2-4 pcs.

Marinade Ingredients:

• sugar -3 tbsp. l.;
• salt - 1.5 tbsp. l.;
• water - 1 l;
• citric acid - 1 tsp.

Cooking time - 55 minutes.

Cooking:

• Prepare all listed products for further processing.
• Next, place the containers and lids to be sterilized. Now put all the greens, garlic and black peppercorns at the bottom of the jars.
• We advise you to sort out the tomatoes. The most ripe, dense and without defects - will be the best choice for conservation. Next, tamp down the banks.

Sometimes it happens that the jars are already full, and a few tomatoes are left lying around, in this case, shake the container and there will be some more space.

• Now pour boiling water into them, wrap them in a warm towel and leave for about 10-20 minutes to evaporate.
• In order to prepare the brine, combine sugar, salt, citric acid and pour the resulting mixture with water. Literally for 2-5 minutes, leave on fire until boiling.
• Water filled in jars is no longer needed - drain it. After that, pour the boiled marinade, but it is important to do this before the jars have time to cool.
• Sunset immediately. Turn them over, wrap them in a warm blanket for about a day. Keep away from sunlight.

As you can see, all the recipes for pickled tomatoes presented are quite simple to prepare. Add a little creativity, creativity to the laying of tomatoes, and conservation will not only be tasty, but will also please the eye with its appearance. Now it remains only to wait for winter to try the prepared masterpieces.