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How to roll up pickled tomatoes. Marinade for tomatoes with vinegar per liter of water. How to pickle tomatoes for the winter with herbs and garlic

Today I’m canning pickled tomatoes in liter jars - one of our favorite winter preparations. The marinade is moderately vinegary, which is important for my husband. And for me the main thing is that the recipe is simple, without any problems. And in winter, the pickled tomatoes were not with bursting skins, but moderately spicy. Mashed potatoes, a cutlet straight from the frying pan and pickled tomato are one of my favorite dinners since childhood.

Of course, my grandmother prepared these tomatoes in three-liter bottles. The family was large and as soon as the tomatoes were opened, there was no trace of them. And there was no way to find fresh vegetables for salads in winter. Now times are completely different and I prefer fresh tomatoes in winter too. But I’m not going to give up pickled ones. Moreover, the conservation process has become some kind of magical ritual for me. This is truly feminine witchcraft - put spices, aromatic tomatoes into jars, and conjure over the marinade. And all for the sake of opening a jar in winter and enjoying this deliciousness.

These marinated tomatoes are not sterilized. For those who are cooking for the first time (I remember my fear well), watch the video recipe. In it, I explain in detail all the stages and show that there is nothing complicated in conservation.

I recalculated my grandmother’s recipe based on a liter jar and marinated tomatoes exclusively according to it. You can use fresh herbs - cilantro, parsley, dill, basil to taste. Or you can use a slightly dried bouquet for cucumbers. It also works out very well.

In addition, I make sure to add spices and garlic to each jar. You can add 1/4 hot pepper. You will get “strong” tomatoes.

So, I give an approximate calculation for a liter jar. And the marinade that I indicate is enough for about 2 liter jars of tomatoes. This makes canning quite convenient.

Ingredients

small tomatoes (300 grams per jar)
sweet pepper (half per jar)
2 cloves of garlic per jar
10 peas each of black and allspice
1-2 pcs bay leaf

Marinade

1 liter of water (about 2 liter jars)
1 tbsp. salt
3 tbsp. Sahara
70 ml vinegar 9%

Preserving

Sterilize the jars (I do this, it heats up the apartment less and faster). Wash the tomatoes, wash and peel the peppers, cut into quarters. Peel the garlic. Boil water.
In each jar I put 2 cloves of garlic, 10 pieces of allspice and black pepper, 2 bay leaves, an umbrella of dill, a quarter of a horseradish leaf, a little basil and parsley. Many people add onions and carrots – it’s to taste.
Now carefully place the tomatoes and two quarters of sweet pepper tightly. Pour boiling water over it. Cover with sterile lids and let the tomatoes warm up.
At this time, prepare the marinade. We counted how many cans of tomatoes we “packed”. Let's say 10. Divide by 2 and we get that we need 5 liters of marinade. Add the required amount of salt, sugar, vinegar to 5 liters of water, bring to a boil and stir until the salt and sugar are completely dissolved.
Drain the water from the cans of tomatoes. The jars should be hot, but you can already grab them with your hand and not get burned. I use a special lid - you can see everything in the video below. And fill liter jars with marinade.
We screw the lids on the pickled tomatoes, turn the jars upside down, wrap them well and let them cool. All is ready!

Marinated tomatoes are a classic preparation. There are hundreds of recipes for their preparation, but every housewife has her own, which the whole family will like. Marinated tomatoes are an excellent appetizer and a pleasant addition to main courses. Sour, hot, spicy... Remember how pleasant it is in winter, when delicious fresh vegetables are nowhere to be found, to open a jar of pickled tomatoes. However, memories aside, let's get back to the present. "Culinary Eden" has collected a whole collection of recipes! Choose, marinate and try.

Ingredients:
3 kg tomatoes,
30 black peppercorns,
30 allspice peas,
10 pcs bay leaves,
1.7 liters of water,
100 grams of salt,
150 grams of sugar,
50 ml 6% vinegar

Preparation:
Tomatoes must be whole, firm, identical in color and without damage. Wash the tomatoes thoroughly and remove the stems. Rinse again in cold running water. Place 5-6 bay leaves, 5-6 peas of black and allspice at the bottom of a 1-liter jar, then place tomatoes tightly in each jar. Prepare a filling from water, salt, sugar and vinegar. Pour boiling marinade over the tomatoes and cover the jars with lids. Sterilize the jars in boiling water for 9-10 minutes, then roll them up.

Ingredients:

Tomatoes,
onion,
Bell pepper,
carrot,
hot pepper,
celery greens,
Bay leaf,
peppercorns,
1.5 liters of water,
1 tbsp. l. salt,
1 tbsp. Sahara,
2 tbsp. 9% vinegar

Preparation:
In a thoroughly washed 3-liter jar, place a halved and peeled onion, a sweet pepper cut into quarters, a carrot cut into slices, a piece of hot pepper, celery greens, a bay leaf and peppercorns. Place dense whole tomatoes on top. Fill the jar with boiling water, cover with a lid and cover with a towel for 20 minutes, then drain the water into a saucepan, add 1 tablespoon of sugar and coarse salt to the jar. Boil the water again and pour it into the jar, add 2 tablespoons of vinegar and roll up the lid. Place the jar upside down and cover with a blanket until it cools completely.

Ingredients:
15 small dense tomatoes,
1.5 liters of water,
4 tbsp. Sahara,
2.5 tbsp salt,
6 black peppercorns,
5 blackcurrant leaves,
5 cherry leaves,
5 bay leaves,
1 bunch of dill inflorescences,
1 tbsp. vinegar,
3 leaves of horseradish,
garlic

Preparation:
Rinse the tomatoes thoroughly and dry them on a napkin. Place horseradish leaves, half of all the herbs and 8 cloves of garlic on the bottom of a pre-washed and dried jar. Pack the tomatoes tightly, being careful not to squeeze them. Prepare the marinade. Boil water, add salt, sugar, bay leaf and black peppercorns. Pour the resulting marinade over the tomatoes, cover with a sterile lid and let stand for 10 minutes. Then pour the marinade back into the pan and boil again. Re-pour the marinade over the tomatoes and add vinegar. Roll up the jars with sterile lids, turn them upside down and place in a dark place for a day.

Ingredients:
tomatoes,
1 sweet pepper,
2-3 cloves of garlic,
1 small onion
3-4 sprigs of parsley,
6-8 black peppercorns,
1 tbsp. with a pile of rock salt,
2.5 tbsp. Sahara,
5 tbsp. vinegar

Preparation:
Place spices, onion cut into rings, garlic cloves cut into 3-4 pieces and bell peppers cut into quarters at the bottom of a thoroughly washed 3-liter jar. Rinse the tomatoes thoroughly and blanch them in boiling water for 20-30 seconds, then place them in a jar, pour boiling water over them and cover with a sterilized lid. Turn the rolled jar upside down, cover with a blanket and leave until completely cool.

Ingredients:
green tomatoes,
garlic,
dill,
3 liters of water,
250 ml 9% vinegar,
3 tbsp. Sahara,
2 tbsp. salt,
3 bay leaves,
dill seeds

Preparation:
Wash the tomatoes thoroughly, make a cut in each of them and stuff with a clove of garlic. Place sprigs of dill in cleanly washed jars and place tomatoes on them. Prepare the marinade. Add salt, sugar, bay leaf and dill seeds to 3 liters of water, boil, then pour in 250 ml of vinegar. Pour the boiling marinade over the tomatoes and cover with a sterilized lid. Turn the jar upside down, cover with a blanket and leave until completely cool.

Ingredients:
green tomatoes,
60 g salt, 50 g sugar,
60 g 9% vinegar,
6 black peppercorns,
Bay leaf,
horseradish root,
horseradish leaf,
2 stalks of dill,
5-6 cloves of garlic

Preparation:
Blanch the tomatoes washed in running water in boiling water for 3-5 minutes, then cool them in cold water. Place chopped horseradish root, garlic cloves cut into several pieces, and chopped dill stalk into a clean jar. Place the tomatoes, chopped in the stem area, on top. Prepare the marinade. Add salt, sugar, vinegar, 6 black peppercorns, bay leaf, part of a horseradish leaf, a dill stalk, 2-3 cloves of garlic to 1 liter of water. Boil and pour the marinade over the tomatoes three times. After the third filling, immediately tighten the jars, place them on the lids and wrap them in a blanket. Leave the jars upside down until they cool completely.

Ingredients:
tomatoes,
small heads of onions,
celery greens,
1 liter of water,
50 grams of salt,
100 grams of sugar,
50 g fruit vinegar

Preparation:
Wash the tomatoes thoroughly, prick them with a fork from the stem side and place them in cleanly washed jars. Top the tomatoes with onions and celery greens. Because If small onions are used, you can place them whole, after peeling them first. Prepare a marinade from water, salt, sugar and fruit vinegar. Pour boiling marinade over the tomatoes and pasteurize in boiling water, then seal the jar.

Ingredients:
2 kg tomatoes,
200 grams of onions,
50 grams of salt,
100 grams of honey,
50 g fruit vinegar

Preparation:
Peel the onion and cut into thin rings. Rinse the tomatoes thoroughly in running water and prick the stem side with a needle or fork. Place the tomatoes in sterilized jars, sprinkling them with onion rings. Prepare a marinade at the rate of 50 grams of salt, 100 grams of honey and 50 grams of fruit flavored vinegar per 1 liter of water. Pour boiling marinade over the tomatoes, cover with sterile lids and pasteurize in boiling water, then immediately seal the jars.

Ingredients:
1 kg ripe tomatoes,
1 head of garlic,
1/2 celery root,
1 bunch of parsley,
4 small chili peppers,
3 liters of water,
6 tbsp. salt

Preparation:
Remove the stems from the tomatoes, then wash the fruits and dry them on a napkin. Prick each fruit from the stem side with a fork several times. Peel the garlic and cut each clove in half. Peel the celery and cut it into small pieces. Rinse the parsley thoroughly in running water. Wash the chili peppers and cut them with a thin sharp knife. Bring 3 liters of water to a boil, add 6 tbsp. salt and cool slightly. Place a few tomatoes in the bottom of a 3-liter jar, add some garlic, celery, a couple of parsley sprigs and 1 chili pepper. Then place the next layer of tomatoes, also alternating layers of ingredients. Pour warm salted water over the prepared tomatoes until it overflows the edges of the jar. Cover the jar with a lid and leave the tomatoes to marinate for 6 days at room temperature. Then store them in the refrigerator.

Pickling tomatoes is a rather complicated process, but very exciting. The main thing is to start working in a good mood, and then the tomatoes will definitely turn out moderately salty, spicy and, of course, very tasty. Good luck in your culinary experiments and bon appetit!

In winter, not a single New Year's or holiday table, as a rule, is complete without pickles and snacks prepared in the summer. Tasty and aromatic pickled tomatoes are special guests on the holiday table. Today we want to offer you a recipe for tomatoes for the winter in one and a half liter jars.

Recipe for tomatoes for the winter in one and a half liter jars

If you have one and a half liter jars for packing tomatoes, then you will probably encounter the problem of finding a recipe that already contains the ingredients for just such bottles. As a rule, all recipes are written for liter and three liter jars; for one and a half liter jars you have to calculate it yourself. We decided to correct this annoying misunderstanding and write a ready-made recipe for pickled tomatoes in one and a half liter jars.

According to our recipe, the tomatoes are very tasty, moderately sweet and aromatic.

You will need:

Based on one and a half liter jar.

Tomatoes - as much as you can fit (tight)
Garlic - three cloves
Vinegar essence - 1 tsp
Black peppercorns - 3 pcs.
Cloves - 2 pcs.
Currant leaves - 2 pcs.
Cherry leaves - 2 pcs.
Dill with an umbrella - 1 pc.

Marinade:

Water 600 ml.
Salt - 1.5 tbsp (without slide)
Sugar - 2 tbsp.

Wash one and a half liter jars. It is enough to wash them with soda, then sterilization will not be necessary.

At the bottom of each jar we place currant and cherry leaves, dill, spices and garlic. Fill the jars with tomatoes. Boil water and fill the jars. Cover with lids and let stand for a while (20 minutes). The tomatoes should be thoroughly warmed through.

Pour the water back into the pan, add salt, sugar and boil. Boil the lids in a separate bowl for a couple of minutes so that they become sterile.

Pour vinegar essence into each jar, add boiling brine and roll up. Immediately turn the jars upside down and wrap them for a day.

When the jars have cooled, move them to the cellar, basement or pantry, where it should be cool and dark.

That's all, we hope that you will like our recipe for tomatoes for the winter in one and a half liter jars and that in winter your holiday table will be decorated with bright, aromatic and delicious pickled tomatoes.

Bon appetit!

Perhaps, tomato preparations 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.

We bring to your attention excellent recipes for preparing tomatoes for the winter for every taste. It takes some careful preparation, a little time, and in winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention, which also applies to lids. This is necessary, since I consider them to be a more capricious vegetable compared to.

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

Make a hole in each tomato at the base of the stalk using a clean wooden toothpick. This step will help maintain the integrity of the peel in the boiling water.

We add greens to the containers according to our preferences. Dill will give you a spicy favorite aroma; it is better to use umbrellas for a brighter taste. Parsley is an excellent option for companionship with tomatoes in a jar; the leaves and stems are useful. It has a fresh taste and good aroma; you should not regret adding it to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for those who love bright smells and bold flavors, but I confess that it is my favorite companion for red vegetables.

Excellent spices for red vegetables would be black peppercorns, allspice and bay leaves. Coriander 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 red pepper - this is for those who like spicier vegetables in jars.

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

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 gives tomatoes an original taste and interesting aroma. Whether or not to add it to the cylinders is up to you. If it is missing, 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
1st branch tarragon (tarragon)

For marinade per 1 liter of water:

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

Cooking method:

Prepare the tomatoes - rinse them well, sort them

Sterilize jars and lids

Using this recipe, the jars do not need to be sterilized, but only rinsed well

Place black pepper, cloves, allspice, and tarragon in each jar according to the recipe

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

Fill the cylinders with tomatoes up to your shoulders, no need to fill them 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 containers, immediately covering them with lids.

Close the lids on the jars with a canning key, turn them over, and wrap them 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 turn out very tasty and beautiful. Enjoy quality winter rolls prepared with your own hands. Summer work is doubly enjoyable!

For a 0.5 liter jar you will need:

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

Cooking method:

Rinse the vegetables in running water and place them in clean jars. There should be no damage to their skin.
Peel the onions and carrots, rinse and cut them, the onions into half rings, and the carrots into large cubes. Place the vegetables in the jars along with the celery stalks, filling the spaces between the tomatoes. Coarsely chop the garlic cloves into jars.
Boil water, pour it into jars with vegetables, pouring it into a knife or tablespoon at a time so that the glass does not crack due to temperature changes. Cover the jars with clean lids and let the tomatoes warm up in boiling water for 20-25 minutes.
Then, using a drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except vinegar and vegetable oil. Place the saucepan with the marinade on the stove and bring it to a boil.
Pour oil, vinegar into each jar, and add aspirin if desired. Next, pour the hot marinade over the vegetables in the jars, cover the jars with lids, and close them with a key.
Check the strength of the closure by turning the jars over onto their lids, wrap them in a warm blanket, leaving the seals in it until they cool completely.
Keep the workpieces away from sunlight!

Bon appetit!

Preparing tomatoes and garlic for the winter

This simple recipe produces amazingly beautiful tomatoes, as if in the snow. Garlic crushed in a blender is very light, it moves freely in the marinade, settling beautifully on the vegetables, saturating them with a very bright taste and aroma.

Be sure to try this recipe for tomatoes! Good luck!

For a 1 liter jar you will need:

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

Cooking method:

Sterilize jars and lids using steam or any method convenient for you.

Wash the tomatoes thoroughly and sort them

Pierce each tomato at the base with a toothpick.

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

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

Peel the garlic, rinse well

Grind it in a blender

Drain the hot water from the cylinders, we won’t need it anymore

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 containers with lids and close them with a canning key.

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

At first, the marinade in the containers 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” of chopped garlic

Bon appetit!

The most delicious recipe for winter tomatoes with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It’s worth trying to prepare tomatoes for the winter this way.

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

You will need:

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

Cooking method:

Sterilize all cylinders and caps in a way convenient for you.
It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for several minutes, keep the bay leaf in boiling water for 60 seconds
Next, pour coriander and mustard seeds into the bottom of the jars, add bay leaves, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
Pre-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 containers
Rinse small tomatoes in cold water, remove the stem, pierce each with a toothpick at the base, place tightly in jars, add dill umbrellas and a little celery on top
First pour boiling water over the preparations with vegetables for 20 minutes, then pour the water from the cylinders into a convenient pan, measure the volume, add water to 2 liters, dissolve sugar and salt according to the recipe
The marinade must be boiled for 5 minutes, remove it from the heat, add vinegar essence to it
Fill the containers with vegetables to the very top with the prepared marinade, carefully roll them up with a key for preservation or use screw caps for glass with threads
Closed cans should be immediately turned upside down on the floor and covered with a blanket until they cool completely.
After 24 hours, put the vegetables in the jars in a cool, dark place for storage.

Bon appetit!

Tomatoes for the winter with bell peppers for a 3 liter jar

The big advantage of this recipe is that you yourself regulate the amount of onion and bell pepper in the jar. Sweet peppers are infused with a stunning spicy aroma from generous tomatoes and marinade, and they turn out very tasty.

It’s worth putting it in a larger jar, because there will be a lot of people who want to enjoy it. Good luck with your preparations!

For a 3 liter cylinder you will need:

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 teeth garlic
2 pcs. bay leaf
35 g salt
70 g sugar
70 ml vinegar 9%

Cooking method:

Place parsley, chopped garlic, black pepper, allspice, bay leaf in the bottom of a prepared 3-liter container.

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

Pierce each tomato at the base with a toothpick.

Place the tomatoes in a container, filling the voids with bell pepper slices and onion rings

Fill the container with boiling water, pouring it over the outside of a tablespoon so that the glass does not burst

Cover the container with a clean lid and let the tomatoes warm up for 20-25 minutes.

Add salt, sugar and bring the liquid to a boil.

Pour the hot marinade over the tomatoes in the container and immediately close the lid securely with the key.

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

Bon appetit!

Video recipe for tomatoes for the winter is to die for

Marinated tomatoes for the winter in jars are a classic winter preparation. There are a lot of recipes for canning this vegetable, so modern cooks just have to choose the desired processing method. Tomatoes taste compatible with many foods, spices and seasonings, and the recipes presented will help you choose the best way to pickle tomatoes for the winter. If you also have unripe vegetables, you can cook them from them.

The classic recipe for pickling tomatoes is not at all complicated, all you need to do is just follow the steps of the recipe. As a result, you will get a tasty and aromatic snack that will fit in both everyday and holiday menus. The cooking process itself is quite fast by canning standards.

Required (for one three-liter jar):

one and a half to two kg of medium tomatoes;
1 tsp. vinegar (essence);
15 cloves of garlic;
three table. l. sah. sand;
one tbsp. lie rock salt;
one and a half liters of clean water.

Instant marinated tomatoes with garlic:

Wash strong tomatoes of approximately the same size and pierce the place where the stalk was with a needle or match.
Sterilize the jar and dry it.
Place peeled whole cloves of garlic at the bottom of the container, then carefully place all the tomatoes. They should be laid out in dense rows so that the voids between them are as small as possible. The jar must be filled to the top.
Boil water and gradually pour a hot thin stream over the tomatoes in the jar, cover with a lid and leave for five minutes.
Then pour the tomato water into the pan, put it back on the fire and dissolve granulated sugar and coarse salt in it, the mixture should boil.
After boiling, pour the tomatoes into a glass container for the second time, add a teaspoon of 70% vinegar essence.
Immediately roll up with a sterilized metal lid, turn over and wrap tightly in a warm blanket; the jar should cool for two days.
Store the workpiece in a cool place.

We marinate tomatoes for the winter in liter jars

Pickled tomatoes with garlic and honey will be ready on the third day, but the closed preparation can last all winter. Tomatoes preserved in this way have a spicy, islandy taste and a wonderful aroma. This recipe is designed for three three-liter jars.

Take:

2 kg. selected strong tomatoes;
60 grams table. vinegar;
2 garlic heads;
180 grams of any liquid honey;
60 grams of coarse table salt;
three branches of dill;
1-2 dried clove buds;
3 small leaves of horseradish;
3 leaves black currants;
3-6 white peppercorns;
three liters of drinking water.

How to pickle tomatoes for the winter in jars:

Wash the tomatoes, all leaves and herbs, peel the garlic cloves.
Clean the jars with soda, rinse and sterilize, and do the same with the tin lids.
Cut off the top of each tomato (where the stalk was) and stuff the pulp with whole cloves of garlic. One piece is enough for a tomato.
Divide the dill and all the leaves equally into the jars (at the bottom).
Then carefully place the tomatoes to the edges of the container.
Pour the specified amount of drinking water into the pan, put it on the stove, on maximum heat.
Add all the bulk ingredients to the water, pour in vinegar and liquid honey, add white peppercorns and clove buds, wait for the liquid to boil. Don't forget to stir the marinade.
As soon as the contents of the pan boil, remove from heat and pour the hot marinade into jars. This must be done with caution and gradually.
Cover the containers with lids and let the tomatoes sit for 15-20 minutes.
Then drain the liquid from the jars back into the pan. Using a special drain lid (with holes) will make this process much easier.
Boil the marinade water and pour boiling water over the tomatoes in the jars again; the settling time is the same.
Drain the marinade again, bring to a boil and pour one last time into the jars of tomatoes.
Seal with lids, turn upside down, leave for a day, wrapped in warm clothes.

Tomatoes marinated for the winter in liter jars

Tomatoes marinated with onion rings will delight you with an excellent and pleasant taste. Onions and tomatoes combine perfectly in the preparation, absorbing each other’s juices, which results in a very tasty snack that you will definitely like. Onion rings are also eaten. The quantity of products is designed for five liter jars.

We take:

2-3 kg of tomatoes;
one glass of vinegar (9%);
100-150 grams of onion rings;
one bunch of dill and parsley;
5 peas each of allspice and black pepper;
one head of garlic;
three tbsp. l. oil (plant) per jar;
2-3 bay leaves;
seven st. l. sah. sand;
three tbsp. l. table salt;
3 liters of filtered water.

Pickled tomatoes recipe for the winter in jars:

Tomatoes for this preparation can be taken both small and medium, the main thing is that the fruits are strong, without dents, defects or damage to the skin. Wash the tomatoes before marinating.
Peel the onion and cut it into rings 4-5 mm thick. The weight in the recipe is specifically for chopped onions, not just one onion.
Sterilize the jars over a boiling kettle or in the oven (by the way, here they are also allowed to dry after washing).
Chop the parsley and dill with a knife.
Separate the head of garlic into cloves, peel them, and cut large cloves in half.
Place chopped parsley, dill and garlic cloves in equal parts on the bottom of the prepared containers.
Pour vegetable oil according to the recipe into each liter jar.
Place a layer of tomatoes on top of the onion rings, repeat until the jars are filled to the top.
Pour filtered water into a saucepan, add sugar and table salt, add two types of peppers and bay leaves. Bring the contents of the pan to a boil, but do not forget to stir.
After the water has boiled, pour a glass of vinegar into it and turn off the heat.
To pour into jars, the marinade should not be too hot, approximately 70-80°C.
When the liquid reaches the desired temperature, pour it over the tomatoes.
Next, the jars of tomatoes should be subjected to a sterilization process for 15 minutes.
Screw the lids on the containers, turn the top upside down and leave until the workpiece cools completely.

How to pickle tomatoes for the winter

Fans of spicy preparations, and, in general, spicy food, will highly appreciate tomatoes marinated with fresh hot red pepper. In the winter cold, such tomatoes are simply irreplaceable, because the spicy food gives a feeling of warmth. Eating such a preserve before the main meal will help whet your appetite, which is very necessary for those who have a poor appetite.

Needed (for a 3-liter container):

2 kg of medium-sized, strong tomatoes;
3 tablets (0.5 g each) acetylsalicylic acid;
1 fresh red hot pepper;
100 grams of dill;
three tbsp. l. without a hill of rock salt;
9 cloves of garlic.

How to pickle tomatoes in jars for the winter:

The jar and lid must be sterilized. If you take three liter jars, then simply divide all the spices into three parts.
Wash tomatoes, herbs and peppers in cold water, peel the garlic.
Cut off the top and stalk of the pod, remove all the seeds, and rinse the inside of the pepper with running water. It is better to peel hot peppers using rubber gloves. Cut the processed pod into thin rings.
Finely chop the dill with a knife.
Cut the garlic cloves into thin slices.
Roughly divide all the spices into three equal parts.
Place the first part of chopped dill, hot pepper rings, and garlic slices on the bottom of a 3-liter jar.
After this, tightly lay a layer of clean tomatoes, reaching the height of half the jar.
Add the second part of dill, pepper and garlic.
Place another layer of tomatoes, reaching to the base of the neck of the jar.
On top - the third and remaining part of all the spices.
Cover with salt and put in acetylsalicylic acid, also known as aspirin.
Boil clean water in a kettle or saucepan.
Pour boiling water over the contents of a 3-liter jar and immediately cover it with a lid.
Wrap the container in something warm, after turning it over, within a day or two it will cool completely.
The workpiece can be stored under normal room conditions.

Pickled tomatoes for the winter are to die for

Marinated in this way, tomato slices turn out to be very aromatic and, as practice shows, they are among the first to be eaten without leaving a trace. The marinade with spices in this preparation is in direct contact with the open pulp of the tomatoes and vice versa, which is why many people like these slices. Calculation for 7 liter cans.

Amount of ingredients:

2.5 kg of tomatoes (“cream”);
45 grams of acetic acid (9%);
1 bunch of parsley;
7 cloves of garlic;
two or three onions;
20 pcs. peppercorns (black);
7 laurel leaves;
seven table. spoon grows. oils;
three liters of bottled water;
3 table. l. coarse rock salt;
seven st. l. granulated sugar.

The recipe for pickled tomatoes for the winter is finger-licking good:

Wash the tomatoes, cut small fruits into two parts, and larger fruits into four. Cut out the green, hard stalk inside the pulp.
Onions are traditionally cut into rings.
Place spices in prepared jars: one bay leaf, one sprig of parsley, distribute peppercorns, one clove of garlic, one onion ring and a spoonful of butter.
Place tomato slices in containers, preferably cut side down.
Pour bottled water into a saucepan, combine with sugar, salt and vinegar, and boil. Pour the hot marinade into jars.
Sterilize the workpiece for 20 minutes.
Seal with lids, turn over and cover. The preservation should cool down within a day and a half.

Marinated tomatoes are one of the most common and delicious individual appetizers on the table; they are also an excellent addition to various dishes. Be sure to try making at least a jar of these tomatoes, because they are not only tasty, but also healthy.

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