We continue a series of articles about preparations for the winter. Pickles are liked by both children and adults. With the help of them you can diversify the table throughout the year. In addition, canned vegetables help save on groceries, which is very important for many people.
You also need to understand that store-bought products may contain harmful preservatives and are subjected to various treatments, so vegetables lose their beneficial properties and contain practically no vitamins. Today we will consider several options for cooking chopped tomatoes with onions.
Fresh and canned tomatoes provide the body with important vitamins during the cold season.
In most cases, housewives use whole fruits for harvesting, but if they are large or you need to preserve several small jars, then it is better to divide the tomatoes into several parts. Plus, you can use wrinkled and deformed vegetables that are not suitable for other snacks.
Chopped tomatoes with onions for the winter, in liter jars (recipe without sterilization with vegetable oil)
To pickle tomatoes in this way, most often all the ingredients are laid out in layers. In our case, we will use glass jars with a volume of 1 liter as containers. This method of preservation does not require sterilization. If you use the indicated number of products, you get 8 cans.
Ingredients:
- 5 kg tomato.
- 2 heads of onions.
- 1 piece of hot pepper.
- 2 pieces of garlic.
- 8 tbsp vegetable oil.
- 1 bunch of parsley.
- 2 pieces of bay leaf.
- Black and allspice to taste.
- 2 tbsp rock salt
- 1.5 tbsp white sugar.
- 1.5 tablespoons of vinegar.
Cooking process
- First of all, you need to wash the tomatoes, wipe them dry. Cut the stalks and cut into several slices, depending on the size of the fruit.
- Green should be washed under running water, then dried.
- Peel the onion and cut into thin half rings.
- Peel the garlic and divide into 2-3 cloves.
- Grind hot pepper.
- Rinse glass jars with hot boiling water. To prevent the dishes from bursting, it is recommended to place a clean spoon in it. Put pepper, bay leaf and parsley on the bottom. The next layer add garlic, hot pepper and chopped half of the onion.
- Then lay out the tomatoes.
- Pour boiling water over each jar, cover with sterilized lids and set aside for 15-25 minutes. You can add basil if you like, but many people don't like the taste of this spice.
- To prepare the marinade, you need to put a bowl or pot of water on the burner, pour sugar and salt into it. After boiling, add vinegar.
- Pour the liquid out of the jars and add filling to them to the very brim. Then add vegetable oil.
- While the workpiece is hot, it needs to be rolled up, turned over and wrapped well, with something warm, such as a blanket.
The most delicious recipe for chopped tomatoes for the winter
The next version of the blank is just licking your fingers. The recipe is very simple. If necessary, you can change the composition of the brine to your liking. It is recommended to use a container with a volume of not more than 1 liter.
Ingredients:
- 600-800 g of tomatoes, depending on the number of slices.
- 0.5 heads of onions.
- 1 tsp sunflower oil.
- 1 pc bay leaf.
- Allspice peas.
- Sugar and salt.
- 9% table vinegar.
Cooking method
For a winter snack, it is recommended to use Cream tomatoes, as they are medium in size, fleshy and dense. Cut the fruits in half, if you have large tomatoes, then they need to be divided into 4 parts so that the pieces fit in a liter jar. The stems must be removed.
Cut the onion into rings and put on the bottom of the jar.
Then pour 1 tsp of vegetable oil into a sterilized jar, a little more or less, it doesn’t matter.
At the next stage, put the tomatoes up to the very neck, cut up, so that all the juice does not previously flow out. If desired, you can put another onion ring and bay leaf and one peppercorn on top.
Now let's start preparing the brine. Pour cold water into a saucepan, add salt and sugar according to your preferences. If you want the snack to be sweet, then add more white sugar. Also pour vinegar into the liquid. Stir everything until the crystals are completely dissolved. Before pouring, it is recommended to taste it, and, if necessary, add the missing ingredients. After that, pour the marinade into our appetizer to the very brim.
Send the jars to a pot of hot water. If you do not have a container with a thick bottom, then you must definitely lay out a towel so that the jars do not burst. Cover dishes with lids. Leave for 10-15 minutes, this will be enough for a liter dish.
After this time, get the workpiece and roll up the lids. Turn the jars upside down to check for leaks. Be sure to try to make a couple of jars of such a snack, and you will constantly cook it every winter, as you really can lick your fingers.
Chopped tomatoes with onions and garlic in 1 liter jars
Consider another option for harvesting with chopped tomatoes from an experienced hostess. For cooking, you can use tomatoes of any size and variety, as they can be cut into any pieces so that they fit in a liter jar.
Ingredients:
- 1 kg fresh tomatoes.
- 6 cloves of garlic.
- 2 onion heads.
- 4 pieces of bay leaf.
- Allspice and black peppercorns.
- Spicy pepper.
- 2 tbsp vegetable oil.
- 0.5 bunch of fresh herbs.
- 50 ml of vinegar.
- 3 tbsp white sugar.
- 1 tbsp rock salt
These ingredients are enough for 2 liter jars.
Detailed step by step preparation
Onion cut into rings of medium thickness. For one liter we need 1 head.
Cut the tomatoes into several pieces, depending on their size. Be sure to cut off the place where the stem was.
Banks need to be washed with soda, then sterilized with lids in any convenient way.
Add 3 cloves of garlic to each dish, which must be peeled and washed with cold water.
Wash the bay leaf, and add two pieces to each jar.
Then put on the bottom a small amount of black and allspice. Cut the hot pepper into rings and add to the rest of the ingredients.
In the next step, add tomatoes, alternating with onion rings. Then add dill and parsley. The next layer will again be tomatoes. It should be noted that the order does not play a fundamental role, so you can spread it at your discretion.
To prepare the marinade, pour 1 liter of water into a thick-walled container, put the pan on the stove and turn on the medium heat. Add salt, sugar. When the liquid boils, you need to pour vinegar into it, stir, and remove the container from the stove after the next boil.
Pour the brine into jars, and cover with lids so that table vinegar does not evaporate.
Put a deep dish on the stove with warm water, as the marinade was as hot as possible. If you do not have a pot with a thick bottom, then you must put a towel in it. After that, carefully set the jars of tomatoes. Now add vegetable oil and wait for the water to boil.
Wait about 15 minutes, you need to remove the cans and roll them up. Check tightness, cover with a blanket. Snack should be stored in a dark, cool place.
Here are some simple recipes you can use to pickle tomatoes in slices. Be sure to try one or all of the methods, and choose the one you like the most.
Recipes are suitable for canning large or flawed tomatoes.
Tomatoes "Petrushka" marinated with parsley, onion and garlic.
Ingredients for tomato slices:
For 1 liter jar:
400 g tomatoes (dense, not overripe),
1-2 bulbs
1 bunch of parsley
2 cloves of garlic
2 tablespoons of vegetable oil.
Marinade: per 1 liter of water
2 tbsp. spoons of salt, sugar, 9% vinegar.
Recipe for chopped tomatoes "Parsley":
Put chopped onion, parsley and chopped garlic at the bottom of the jars.
Next, layer on the tomatoes and parsley. You can take more parsley than what is written in the recipe.
Lay onion rings on top.
Add calcined vegetable oil - 2 tablespoons per liter jar.
Prepare the marinade by boiling water with salt and sugar. Turn off. Add vinegar.
Fill jars with hot marinade, cover with sterilized lids, sterilize tomatoes for 10-20 minutes. Roll up. We put on the lid, wrap and leave to cool.
Pieces of tomatoes remain whole. It turns out a delicious fortified salad for the winter. Another tomato salad can be marinated with bell pepper:
Czech tomatoes marinated with pepper, onion and garlic slices.
Ingredients for Canning Tomatoes:
3kg. tomatoes
1 kg. onion
1 kg. bell pepper
5 heads of garlic
5 allspice peas
Marinade: 2 liters of water,
3 tbsp salt
6 tablespoons of sugar,
1 tablespoon of vinegar essence,
2 tbsp vegetable oil
Tomato Canning Recipe:
Cut strong red tomatoes into four parts, onion and bell pepper rings, chop the garlic. Sterilize jars.
Spread in layers - tomatoes, then peppers, onions, the last layer - garlic.
Pour hot marinade over vegetables.
Sterilize: 0.5-liter jars - 10min; liter jars - 15 min.
After rolling up, turn the lids down, wrap until completely cool.
From this amount of products, 7 cans of 1 liter are obtained.
Very tasty are tomatoes, canned slices. We somehow got used to the fact that usually - this is how it is done in most recipes, the only exceptions are. But in such a chopped form, tomatoes will be simply magnificent: they are better pickled with brine and turn out to be very fragrant.
For many, another advantage of this recipe is that tomatoes are closed in slices for the winter without oil, you only need spices, onions, herbs and vinegar. And do not worry, such tomatoes do not fall apart in jars for the winter, the halves remain halves, do not turn into gruel.
In general, the recipe is very simple: we prepare the tomatoes, put them in jars with spices, pour brine and sterilize the allotted time. All actions are simple, labor-intensive, and as a result you will have an excellent tomato preparation - tasty and unusual. I will be happy to tell you how to close the tomatoes with slices for the winter in my detailed recipe with a photo.
Ingredients for a 1 liter jar (or 2 half-liter):
- 600-650 g tomato;
- 4 cloves of garlic;
- 2-3 onion rings;
- 2 sprigs of parsley;
- hot pepper ring (1.5 - 2 cm);
- a small umbrella of dill;
- 6-8 black peppercorns;
- 1 teaspoon of salt;
- 2 teaspoons of sugar;
- 2 tablespoons 9% vinegar.
How to close tomatoes with slices for the winter:
For canning, we select ripe, but dense tomatoes with intact skin, not crushed. For this type of preservation, we select medium-sized tomatoes such as cream, or medium-sized fleshy tomatoes. Very large tomatoes are not suitable for this type of canning: they will have to be cut into a large number of pieces and during sterilization they will lose their shape and blur.
Cut the tomatoes lengthwise into pieces: small tomatoes - in half, large ones - into 4 parts.
We wash the bitter pepper, dill, parsley and lay them out to dry on a napkin.
We clean the garlic from the skin and wash it. Remove the skin from the onion and wash.
We cut the onion into thin rings - about 0.5 cm each. Cut the hot pepper into thin, 2-3 mm rings. At the bottom of pre-sterilized jars we put dill umbrellas, garlic, hot pepper rings, peppercorns, parsley sprigs and onion rings.
Then carefully lay out the tomatoes, trying not to crush them. We spread the tomatoes cut down and try to lay them as tightly as possible so that there is less free space.
For 1 liter jar, tightly packed with tomatoes - cream, usually 400 - 420 ml of marinade goes. If the tomatoes are larger, they will fit a little less in a jar, respectively, more marinade will be required.
For the marinade, pour the required amount of water into the pan (based on the number of prepared cans of tomatoes), pour sugar and salt. Bring the water to a boil and, stirring, cook until the crystals are completely dissolved (1-2 minutes). Pour vinegar and immediately turn off the fire.
Pour jars of tomatoes with boiling marinade and cover with boiled lids.
We line the bottom of a wide pan with a napkin (so that the jars do not burst during contact with the hot bottom during sterilization) or install a special stand. We put jars with tomatoes and fill them with warm water, not reaching a couple of centimeters to the neck of the jars. We put the pan with jars on the fire and bring the water in it to a boil over high heat. Then we reduce the fire to medium and sterilize the jars with tomatoes for 20 minutes (half-liter jars - 15 minutes).
The recipe for a universal preparation for the winter - sliced tomatoes with onions and butter for the winter without sterilization according to the recipe with a photo step by step. It can be served both as a salad and as an appetizer, added to vegetable and meat stews, soups, borscht, sauces and seasonings based on canned tomatoes. The preparation is very simple: we cut the tomatoes into slices or quarters, put them in jars, layering onion half rings and herbs. Then pour boiling water to steam. Add salt, sugar, vinegar and vegetable oil to the drained infusion. Pour tomatoes with concentrated fragrant marinade and cork immediately.
Since the marinade contains vinegar, and there is enough acid in the tomatoes themselves, there is no need to sterilize this blank.
Ingredients for tomato slices:
- ripe fleshy tomatoes - 500 gr;
- water - 0.5 liters;
- coarse salt - 1.5 tbsp. l;
- sugar - 1.5 tbsp. l;
- vinegar 9% - 50 ml;
- vegetable oil - 2 tbsp. l;
- onion - 2 heads;
- parsley or any of your choice - a few branches.
Cooking tomato slices with onion and oil
For canning, we choose not very large, ripe tomatoes with dense skin and fleshy pulp. Cut into large slices, removing the stalks. Onion cut into half rings or feathers.
At the bottom of the jars, cleanly washed and scalded with boiling water, we put two or three sprigs of parsley, half of the onion slices.
We put the tomatoes, shaking the jar. We layer the middle with onions, you can also put a sprig of greens.
We fill the jar with tomatoes almost to the brim, leaving a little space. Scatter a little onion, put parsley. Fill with boiling water, cover with a lid on top and let the tomatoes steam for 15 minutes.
Drain the cooled water from the cans back into the pan. Add salt and sugar. We heat the marinade, cook for one to two minutes.
Add vinegar, pour in refined vegetable oil. Let the marinade boil.
Immediately pour into jars, pour under the lid, leaving no empty spaces. We twist the lids or roll them up with a typewriter.
We cover the jars with tomatoes with a blanket or throw on a few terry towels and leave for 10-12 hours. Then we put it in a place of permanent storage. Good luck with your preparations!
These pickled tomatoes with the addition of peppers and onions are prepared by pouring boiling water twice over. Therefore, the recipe does not talk about sterilization. To help, be sure to take a special plastic lid with holes in order to make it convenient to drain the liquid from the jar.
Tomatoes can be closed in jars from 1 to 3 liters. The main thing is to take into account the proportions indicated in our case for a three-liter container. For a liter jar, it is very simple to calculate the number of products by dividing them by three.
The taste of the workpiece is rich, sweet and sour, and the brine is very fragrant and tasty.
Ingredients
- tomatoes 1.7-2 kg
- Bulgarian pepper 2 pcs.
- onion 1 pc.
- vinegar 9% 50 ml
- allspice peas 6-8 pcs.
- sugar 4 tbsp. l.
- salt 3 tbsp. l.
How to pickle tomatoes with onions and peppers for the winter
Usually I don’t sterilize jars for such blanks. Still, they warm up very well during pouring. Therefore, we simply thoroughly wash the container using baking soda. Cut the bell pepper and onion into slices or halves into several pieces. We send to the bottom of the can. We throw in allspice. You can add sprigs of fresh herbs.
Moved and washed tomatoes of approximately the same size are placed in a jar to the top. When filling, the container must be shaken so that the tomatoes fit into it as tightly as possible.
Pour the contents of a three-liter jar with boiling water and immediately cover with a lid (sterilized). Let the tomatoes warm up for 20 minutes.
When 20 minutes have passed, we proceed to drain the liquid back into the pan, pouring sugar and salt into it. Let's cook the brine.
And immediately pour vinegar into the jar and cover again with a lid.
Bring the brine to a boil on the stove. We are waiting for the sugar and salt to dissolve. Then we fill the jar to the top with boiling liquid and immediately roll up the lid.
After that, it is necessary to turn the container with tomatoes upside down and wrap it with something warm in order to check the tightness and warm the workpiece a little more.- After cooling, we transfer the jar to the pantry or cellar. But if this is not possible, tomatoes can be stored at room temperature away from sunlight.
On a note
Choose fruits for harvesting that have a dense structure so that they do not lose their appearance when in contact with boiling water. Even if the peel bursts, the fruit will still remain intact. But very ripe tomatoes can lose their shape.
After emptying the jar in winter, do not rush to pour out the pickle from the tomatoes. It can be used to make pastries, dumplings, pies.
