Pickled tomatoes for the winter. Tomatoes for the winter without vinegar - tasty and healthy ways to prepare vegetables
My family really loves homemade pickles, so I make a lot of them. Today, according to my plan, I have spiced tomatoes canned for the winter without sterilization. This is a fairly simple recipe, almost classic, but with some minor personal modifications.
Many housewives prefer to add only dill and garlic to tomatoes, but I also add aromatic greens. Be sure to try this recipe, currants, cherries, bay leaves and peppers give tomatoes a very interesting spicy taste and aroma, with them the usual canned tomatoes will sparkle with new colors for you. I will gladly tell you how to prepare spicy tomatoes for the winter in my recipe with step-by-step photos taken.
The first thing to do is prepare the ingredients. We carry out calculations on half liter jar. Required ingredients:
- tomatoes - 4-5 pcs.;
- dill sprigs with inflorescences - 1-2 pcs.;
- black currant - 2 leaves;
- cherry - 2 leaves;
- bay leaf - 1 pc.;
- garlic - 1 clove;
- black pepper - 2 peas;
- allspice - 2 peas;
- sugar - 0.5 dessert spoon;
- salt - 1 dessert spoon;
- vinegar - 1 dessert spoon.
How to can tomatoes for the winter with spices
First of all, we need to choose good tomatoes. In my opinion, the De Barao variety, or simply cream, is most suitable for preservation. These tomatoes are the optimal size, they are elastic, dense and tasty, just what you need for canning. That's why I always buy these.
Wash the tomatoes and all the greens.
When all the ingredients are prepared, wash the jars well.
Carefully place dill, currant, cherry and bay leaves, garlic and pepper on the bottom.
Then, fill the jar with tomatoes, trying not to crush or damage them.
Pour boiling water over it. We wait until the water in the jars cools down, then pour it into the pan and boil again.
At this time, pour sugar, salt into our jars and add vinegar.
Pour boiling water on top and close.
You can choose any jars and lids, I prefer jars with threads, they are easy and quick to close. In my opinion, this is very convenient; I don’t like to roll it up with a machine.
Delicious spicy tomatoes canned for the winter without sterilization are perfectly preserved even in a city apartment.
Sweet tomatoes for the winter without spices
Sweet tomatoes for the winter great option canning tomatoes. Blanks for the winter from tomatoes an integral part of the autumn chores of housewives. The sweet tomato pickling recipe Very simple, it couldn’t be simpler. But despite this, the recipe is worthy of your attention. Spices no need to add and this gives the workpiece rich taste tomatoes.
Cooking method presented in the article step by step and with photographs, which makes it much easier to understand and reduces the risk of doing something wrong.
Try cooking tomatoes according to our recipe, and perhaps this way will become one of my favorite ways preparing tomatoes for the winter.
Recipe for making sweet tomatoes for the winter without spices
To prepare you will need the following ingredients:
The quantity is calculated for a 3-liter jar.
- Tomatoes - how many will fit in the jar;
- Water – 1.5 liters;
- Salt – 2 tablespoons;
- Sugar – 1 cup (250 ml);
- Vinegar (70%) – 1 teaspoon.
There is no need to add spices to this recipe.
Cooking method:
Step 1. First of all, you need to prepare the container for preservation. The amount of ingredients is calculated for a three-liter jar, but this does not mean that smaller jars cannot be used. You can use, for example, liter or half-liter jars, taking their total volume according to the recipe (1 liter - 3 pieces or 0.5 liters - 6 pieces).
Once decided, wash the jars thoroughly using baking soda and laundry soap.
Wash the jars thoroughly
And not only jars, but also lids. Boil lids for sealing, and pour boiling water over screw caps.
Preparing the lids 
We sterilize jars using any of the following methods: Step 2. Now we prepare our tomatoes. We select healthy, strong, whole fruits, preferably small in size. Wash the tomatoes thoroughly, removing the stems from the stems and dry.
Selecting and preparing tomatoes 
Place tomatoes in jars Before laying, do not forget to prick the tomatoes with a toothpick near the stalk (three to five pricks to prevent them from bursting).
Prick the tomato stalk with a toothpick. Step 4. Place a pan of water of the required volume on the stove, depending on the number of tomatoes. Bring the water to a boil.
Bring water to a boil Fill our jars of tomatoes with this boiling water to the top. Cover with prepared lids and leave for 5-10 minutes.
Fill jars of tomatoes with boiling water Step. 5 After the time is up, pour the liquid from the cans back into the pan. We do this carefully, without rushing. In this case, it is ideal to use a nozzle for draining liquid from cans.
Use the water drain nozzle Cover the jars of tomatoes, without liquid, with the same lids and leave for now.
Step 6. Bring the pan with the drained liquid to a boil a second time. Add salt and sugar. Stir thoroughly until they are completely dissolved.
Add salt and sugar Step 7. Remove the pan from the heat, add vinegar, stir.
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Hello everyone, dear friends! I think you will all agree with me that pickled tomatoes are one of the most delicious snacks. They can decorate any festive table, pickled tomatoes are great for any side dish. So I decided to pamper my loved ones with delicious pickled tomatoes and roll up a few jars for the winter.
The only problem is that any preparations for the winter require a lot of time, but you don’t want to mess around for a long time. So I was torn between the desire to do delicious preparations and was reluctant to spend the whole day in the kitchen until I remembered one very simple recipe pickling tomatoes. According to this recipe, tomatoes are canned without traditional seasonings and herbs, which significantly saves time. The only spice you need is garlic. And one more incomparable advantage of this recipe: it does not require sterilization.
I got tomatoes - a sight for sore eyes! And now I am sharing this recipe with you.
So, delicious pickled tomatoes for the winter without seasoning, recipe:
Ingredients for making pickled tomatoes without seasoning
- tomatoes
- garlic
Marinade for 1 liter of water:
- granulated sugar 5 tablespoons
- salt 1.5 tablespoons
- 9% vinegar 1.5 tablespoons
Cooking method
Wash the tomatoes properly, put them in jars (I don’t sterilize the jars either, but put them through the dishwasher at maximum temperature, or just wash them with baking soda and scald them with boiling water), be sure to prick each tomato with a toothpick or a sharpened match, otherwise the skin will burst on them and they will become ugly.
Place 1-2 cloves of garlic in each jar. Pour boiling water over it. It is better to pour from a measuring container so that you know the volume for preparing the marinade. I pour it from a simple electric kettle, fortunately there are divisions there indicating the amount of water, and you can boil water in it quickly.
After 5-10 minutes, pour the water into the pan, boil and pour in the tomatoes again. After another 5-10 minutes, drain the water again, add sugar and salt, and boil again. After boiling, pour in vinegar and pour into jars of tomatoes. Roll up the boiled lids, turn over and wrap. All! Bon appetit!
Pickled tomatoes for the winter are a classic among all preserves. They are easy to prepare, eat quickly, and perfectly complement both a regular dinner and festive feast. Taste cold winter fragrant juicy tomatoes are one of the most desired pleasures. Marinated tomatoes for the winter are good not only as an independent snack, but can also act as an addition to other dishes - for example, they can be added when preparing fried soup, pizza, lagman, solyanka or pickle.
Choose whole, firm tomatoes without dents or any signs of damage for canning. It is best if these are fleshy tomatoes with thick skin - in in this case vegetables will not be damaged heat treatment and will retain their shape during long-term storage. The degree of ripeness of tomatoes can be any, but it is better to choose a size such that the tomatoes fit into the jar. If you are using large tomatoes, they will need to be cut into pieces. The selected fruits should be washed thoroughly under cold water, remove the stalks and make a puncture in this place with a toothpick or a needle - thanks to this trick, the skin of the tomatoes will not crack when boiling water is poured.
Herbs and spices play an important role when canning tomatoes. They are the ones who allow you to get the very flavor that makes pickled tomatoes so appetizing and desirable. Classic spices For pickling tomatoes, bay leaves, black peppercorns, allspice, cloves and coriander are considered. As for aromatic herbs and plants, the best companions for tomatoes are garlic, dill, parsley, horseradish, celery, basil, tarragon and currant leaves. To improve the taste of tomatoes, you can also add onions, bell pepper, apples, chili peppers, dill seeds, cumin, star anise and cardamom. The variations are endless - it all depends on your personal preferences and the tastes of your family.
Do not forget about the cleanliness of the jars - they should be washed with soda and sterilized after thorough rinsing. Big banks it is necessary to douse them with steam by placing them on top of a boiling kettle without a lid or a pan of boiling water, whereas liter jars can be calcined in the oven or boiled with water in the microwave. Also rinse the lids and boil for 3-5 minutes. If you are wondering how many tomatoes can fit in jars of different sizes, then - depending on the shape and size of the tomatoes - a three-liter jar contains about 2 kg of tomatoes, a two-liter jar contains about 1.2 kg, and a liter jar contains 500-600 g .
As for the marinade, its quantity is approximately half the volume of the jar used. Don't forget to add a small amount of water (about one glass) in reserve. To calculate the amount of water required for the marinade more accurately, pour into jars with tomatoes placed in them cold water, and then, one by one, closing the jars with nylon lids, pour the water into the pan, adding salt, sugar and spices. The marinade with which the tomatoes are poured should reach the very edge of the jars so that the amount of air remaining inside is minimal. Vinegar essence should be added immediately before wrapping the jar. Don't overdo it with vinegar, as it can ruin the flavor of the tomatoes. Tomatoes can be canned with or without sterilization by double or triple filling with marinade. In the latter case, sanitization rules must be observed more carefully.
That's all the basic rules and tips that will help you prepare delicious pickled tomatoes for the winter with a minimum of effort and loss. Let's not hesitate while ripe tomatoes are still in abundance on our tables and garden plots, and let's get to the kitchen as soon as possible!
Ingredients:
For a 1 liter jar:
500-600 g tomatoes.
For 1 liter of marinade:
50 g salt,
25 g sugar,
5-6 peas of allspice,
5-6 black peppercorns,
3 tablespoons 9% vinegar,
2-3 cloves of garlic,
2-3 bay leaves.
Preparation:
Remove the stems from washed tomatoes and prick the fruits with a toothpick. Place peeled garlic cloves, bay leaves and pepper into sterilized jars. Pack the prepared tomatoes tightly into the jars. Pour boiling water and cover with sterilized lids. After 10-15 minutes, drain the water from the cans into a saucepan and bring to a boil, after adding salt and sugar. Add vinegar and pour marinade over tomatoes. Roll up the jars with lids, turn them upside down and leave until completely cool, wrapping the jars in a blanket.
Tomatoes marinated with onions and herbs
Ingredients:
For five liter cans:
2-3 kg of tomatoes,
1 large onion,
1 glass of 9% vinegar,
1 bunch of dill,
1 bunch of parsley,
1 head of garlic,
15 tablespoons vegetable oil,
5 peas of allspice,
5 black peppercorns,
7 tablespoons sugar,
3 tablespoons salt,
3 liters of water.
Preparation:
Place chopped herbs and peeled garlic cloves into each jar. Pour 3 tablespoons of vegetable oil into each jar. Add prepared tomatoes and sliced onions, repeating layers until jars are completely filled. Pour water into the pan, add sugar, salt, pepper and bay leaf. When the water boils, pour in the vinegar and remove the pan from the stove. Heat the marinade to a temperature of 70-80 degrees and pour it over the tomatoes. Sterilize the jars for 15 minutes, covering them with lids, then roll up the jars and turn them upside down, allowing them to cool.
Marinated tomatoes with garlic
Ingredients:
For one 3 liter can:
1.5-2 kg of tomatoes,
15 cloves of garlic,
3 tablespoons sugar,
1 tablespoon salt,
1 teaspoon 9% vinegar,
1.5 liters of water.
Preparation:
Wash the tomatoes, remove the stem and prick with a toothpick. Add peeled garlic cloves to the jars and pack the tomatoes tightly to the very top. Bring the water in the pan to a boil and pour into the jars. Cover with lids, after 5 minutes drain the water back into the pan, add sugar and salt, bring to a boil. Add vinegar and pour marinade over tomatoes. Roll up the jars with lids, turn them upside down and cool, wrapping them in a blanket.
Marinated tomatoes “Aromatic”
Ingredients:
For one liter jar:
500-600 g tomatoes,
1 small onion
2 cloves of garlic,
3-4 tablespoons of 5% vinegar,
3 black peppercorns,
3 peas of allspice,
3 buds of cloves,
2-3 sprigs of dill,
basil and tarragon to taste,
a pinch of dill seeds.
For the marinade (per 1 liter of water):
2 tablespoons salt,
1 tablespoon sugar.
Preparation:
Add vinegar and spices to each jar. Place the tomatoes, distributing the chopped herbs and onion cut into rings between the fruits. Pour water into the pan, add salt and sugar, stir and bring to a boil. Pour the marinade over the tomatoes and cover with lids. Sterilize in boiling water for about 10 minutes. The water should reach the hangers of the jars. After sterilization, screw the lids on the jars, turn them over, wrap them and let cool.
Sweet marinated tomatoes with bell peppers
Ingredients:
For one 3 liter jar:
2 kg tomatoes,
1 bell pepper.
For the marinade:
1.5-1.6 liters of water,
150 g sugar,
60 g salt,
2 tablespoons of 9% vinegar.
Preparation:
Fill sterilized jars with tomatoes, distributing bell peppers, seeded and cut into pieces, between them. Boil water and pour it over the tomatoes in the jars, cover with lids and leave for a quarter of an hour. Pour the water into a saucepan, add salt and sugar, and bring to a boil. Add vinegar and pour marinade into jars. Seal the jars with lids, turn them upside down and leave to cool, covered with a blanket.
Tomatoes marinated with honey and horseradish
Ingredients:
For three 3 liter jars:
2 kg tomatoes,
180 g liquid honey,
2 heads of garlic,
60 ml 9% vinegar,
60 g salt,
3 medium sized horseradish leaves
2 black currant leaves,
3 sprigs of dill,
5-6 peas of allspice,
2-3 buds of cloves,
3 liters of water.
Preparation:
Place washed horseradish leaves, currant leaves and dill on the bottom of the jars. Cut off the tops of the tomatoes (at the stem) and press the peeled garlic cloves into the pulp. Divide the tomatoes into jars. Pour water into the pan, add honey, salt and spices. Boil, stirring, add vinegar and pour the hot marinade into jars. Cover the jars with lids and leave for 20 minutes. After this, pour the marinade into a saucepan using a special lid with holes and bring the liquid to a boil again. Pour the marinade over the tomatoes again, and after 20 minutes, roll up the lids on the jars. Turn the jars upside down, cover with a blanket and let cool.
Pickled tomatoes for the winter - simple, but always loved and always in different ways delicious snack, which you want to eat again and again. Try closing at least a couple of jars of tomatoes and see for yourself. Good luck with your preparations!
