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!
There are many recipe options for pickling tomatoes for the winter with vinegar in 3 liter jars. But sometimes you don’t want to spend too much time in the kitchen in order to make delicious preparations for the winter that some people give up the idea altogether.
But, there are several quite simple and tasty ways to pickle tomatoes, which definitely won’t take much time and effort.
Method number 1: a simple version of the marinade
This recipe does not require long sterilization, which many people hate, which is why a large number of housewives prefer to follow it. The highlight of this recipe is that the tomatoes are marinated with celery.
What products will you need:
- Tomatoes – 1.5 kilos;
- Garlic – head;
- Onion - one piece;
- Ground black pepper (add depending on your taste preferences);
- Dill, celery, horseradish (to taste);
- Bay leaf – 4 pieces.
Products needed to prepare the marinade:
- Water – 2.5 liters;
- Salt – two tablespoons;
- Sugar – a tablespoon;
- Seventy percent vinegar - a teaspoon.
Step-by-step cooking instructions:
- Vegetable fruits can be taken in large sizes, since the neck of three-liter jars is wide, so they will fit entirely. The main thing is to choose tomatoes of approximately the same size. The selected fruits must be washed and placed tightly in the washed ones.
- In the space that forms between the fruits, you should put the remaining ingredients that are not included in the list of products for the marinade. It is best to lay out the spices in approximately even portions on the bottom, middle and top.
- Boil water and pour boiling water over the contents of the jars.
- Cover the jar with a silicone lid with holes, drain the water into a saucepan.
- Put the water back on the fire, add all the ingredients for the marinade and cook for about 5 minutes. Pour the hot marinade over the tomatoes, roll them up and place them upside down until they cool completely.
Method number 2: “Grandma’s recipe”
This recipe can be considered a classic, as our grandmothers still used it, hence the name. It will take a little longer to marinate than the previous simple recipe.
What products will you need:
- Tomatoes – 5 kilos;
- Dill and parsley - a bunch each;
- Garlic – 5 cloves;
- Tarragon and cumin (to taste);
- Ground horseradish root – half a teaspoon.
Marinade ingredients:
- Water – 4 liters;
- Granulated sugar – 50 grams;
- Salt – 50 grams;
- Eighty percent vinegar essence – 10 ml.
How to marinate:
- Wash the tomatoes, cut off the stems.
- Wash the greens, dry and chop.
- Tomato jars must be sterilized in boiling water for 15 minutes.
- Place tomatoes on the bottom of sterilized jars and sprinkle them with the seasonings indicated in the ingredients column.
- Sprinkle everything with chopped herbs on top; it is important that there is at least free space in the containers.
- To prepare the brine, add granulated sugar, salt and vinegar to the water and heat everything together. After the marinade boils, it must be cooked for another 10 minutes.
- Fill the container with its contents with hot liquid, close the jars with lids.
- Take a large saucepan, put a clean cotton cloth on the bottom, and place the jars with the preparations on it. Pour boiling water into the pan so that it covers most of the jars, sterilize for 20-30 minutes over medium heat.
- After sterilization, roll up the jars and place them upside down until they cool completely.
How to make sweet tomatoes
Marinated tomatoes don't have to be sour. Those who like sweeter rolls will definitely like this recipe.
What you will need for preparation:
- Large tomatoes – 2 kg;
- Bell pepper - one piece;
- Mixture of dried herbs (to taste).
Ingredients for the marinade:
- Water – 2.5 liters;
- Salt – 50 grams;
- Granulated sugar – 150 grams;
- Vinegar (9%) – teaspoon.
How to marinate:
- Rinse the ripe tomatoes, remove the stems and place them in pre-sterilized jars in a thick layer.
- In the space between the tomatoes you need to place bell peppers cut into thin strips, after washing them and clearing them of seeds inside.
- Pour boiled hot water over the contents of the jars and leave for 15 minutes.
- After the allotted time, pour the water into the pan through the silicone lid with holes, add the remaining ingredients for the brine. Cook for another 10 minutes (sugar should completely dissolve).
- Pour hot liquid over the tomatoes and roll up the containers.
- Leave the tomatoes to cool, then store.
The methods for pickling tomatoes are very easy to use, even a novice housewife can master them, but at the same time the recipes are incredibly tasty. Don't deny yourself the pleasure of opening a jar of delicious and juicy tomatoes in the cold winter, when you really want home-cooked food!
Marinated tomatoes are a staple snack option that appears on the front pages of many cookbooks. Almost every housewife can find several recipes that differ in the set of spices, spices, and aromatic herbs that are added to containers for food during canning.
Marinated tomatoes for the winter are very tasty and are not only an excellent main appetizer, but also an ingredient that complements the dish. They can be added to Uzbek cuisine, pizza, and sautéed soup. Canned green tomatoes are added to pickle and solyanka.
Today on the menu: Marinated tomatoes for the winter are very tasty:
This type of preparation is stored several times better than cucumbers. All this is due to the presence of natural acid in tomatoes, as well as the additional addition of vinegar. It is for this reason that conservation is not bombed.
Despite all the positive aspects, when spinning bright and juicy fruits, it is necessary to observe the recipe and sterility. Let's consider several options for preparing delicious tomatoes for the winter.
Marinated tomatoes for the winter in jars without sterilization: Classic recipe
Let's look at a detailed recipe for preparing delicious, aromatic pickled tomatoes. This preparation will allow you to diversify the boring rows of simple and traditional snacks. It is done without sterilization, which makes the canning process easier for beginners.
Products:
- tomatoes - how many will fit into a 3-liter jar;
- garlic - 4-5 pcs.;
- dill inflorescences - 3-4 pcs.;
- peppercorns - 7-12 pcs.;
- laurel leaves - 1 pc.
For the marinade you need to take:
- drinking water - 1.2 l;
- pickling salt - 40 g;
- granulated sugar - 110 g;
- acid 9% - 170 ml.
How to prepare pickled tomatoes for the winter?
The marinade from the specified amount of products turns out sweet and sour to taste. So, let's start preparing a delicious preparation.
To do this, sort the tomatoes by size. It is recommended to use the same and medium ones in the jar. Make a puncture in the area of the stalk with a wooden toothpick.
Pre-wash the jars with soap and sterilize. Carefully place the prepared tomatoes. Wash the umbrellas, peel the garlic cloves. Place all the specified spices and aromatic herbs on top.
Measure water into a saucepan and bring to a boil. One 3-liter container contains approximately 1.2-1.5 liters of liquid. Fill the container with its contents with boiling water.
Place a lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add bulk flavor enhancers. Bring to a boil, remembering to stir. Remove from heat, pour in acid and mix well.
Fill with prepared marinade and roll up. We check for leaks. If water does not leak from the lid, turn it over, cover it with a warm blanket and leave it like that until it cools completely.
Marinated tomatoes for the winter are very tasty: Sweet canned tomatoes
Having tasted the taste of this preparation for the first time, the recipe will forever remain not only in your memory, but also in the cookbook. Canning occurs without sterilization and does not require much time. Try closing a bright vegetable using the method described below. Yield: 2 cans with a capacity of 3 liters.
Required:
- as many tomatoes as will fit into the jars;
- garlic - 2-3 pcs.;
- bell pepper - 2 medium sized pods;
- chili - 1-2 pcs.;
- bay leaf in leaves - 2-3 pcs.;
- granulated sugar - 100 g;
- acid 9% - 55 ml;
- table salt - 50 g.
Sort out the tomatoes. For canning, it is recommended to use a small size with elastic skin. Rinse and make a small cross-shaped cut at the place where the stalk is attached. Otherwise, when the temperature changes, the skin may burst, ruining the entire appearance of the workpiece.
Remove seeds and stalks from bell peppers. Cut into several pieces. Do the same with hot pepper.
Place sweet and bitter peppers and bay leaves on the bottom of sterile jars, and place tomatoes on top. Gently shake containers. Cover with sterile lids.
Pour filtered liquid into a clean cooking container and boil. Pour into containers with contents, wait 10 minutes.
Strain back and add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to stir. While hot, pour into jars and seal tightly. Turn it over, wrap it in a warm shawl and leave it like that until it cools completely.
Ready tomatoes can be stored at room temperature, in the refrigerator or cellar.
I suggest watching the video recipe for sweet tomatoes:
I also recommend: - incredibly tasty - a selection of recipes.
Marinated tomatoes with carrot tops: a winter snack
The tomatoes are ripe, and you don’t know what to make from the original red fruits? Then we suggest you consider a simple recipe, but at the same time very tasty. Canning of tomatoes will take place with carrot tops. Is it really unusual?
Products:
- carrot tops, 4 sprigs per jar;
- tomatoes;
- filtered water - 2.5 l;
- granulated sugar - 250 g;
- table salt - 80 g;
- table vinegar - 130 ml.
From the specified amount of liquid, two 3-liter jars are obtained. First of all, you need to prepare the container. To do this, the containers must be washed with soap and soda solution, dried in the oven, and the lids must be boiled for 5-10 minutes.
Wash tomatoes and carrot tops and dry. Make a cross-shaped cut in each fruit, and additionally pour boiling water over the branches.
First put the tops into the jars, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill the jars. Cover and leave it like this for a quarter of an hour.
After the specified time period, drain the water from the jars back, add salt and granulated sugar. With regular stirring, bring to a boil and cook until the bulk ingredients are completely dissolved. Remove the container with brine from the stove and pour in the acid, mix and fill the jars with the contents.
Close tightly, turn over and wrap in a warm blanket. Leave unchanged until the preservation has cooled completely. Store in a cool place.
Marinated tomatoes for the winter with garlic inside and herbs in liter jars
The quantities of ingredients are indicated per liter jar. The appetizer turns out very beautiful and tasty.
Products:
- small tomatoes - 650-750 g;
- garlic - 50-70 g;
- water - 450-500 ml;
- salt for canning - 30-35 g;
- granulated sugar - 75-80 g;
- acid 9% - 25-35 ml;
- dill inflorescences - 1 pc.;
- peppercorns - 3 pcs.
Process jars and lids. Sort the tomatoes, wash and dry. Remove unedible parts from garlic. Cut out the place where the stalk attaches to the tomatoes and carefully insert a garlic clove into the pulp, after making a cross-shaped cut. All tomatoes are prepared in this way.
Place aromatic spices on the bottom of the prepared container, and tomato fruits on top.
Let's move on to preparing the marinade. To do this, pour the specified amount of liquid into a saucepan and bring to a boil. Add salt, sugar. Wait until completely dissolved.
Pour the brine into a jar, cover it and place it in a saucepan with cold water to sterilize. 10 minutes will be enough time.
Carefully remove, add acetic acid, close tightly. Turn over, wrap in a warm blanket and leave until completely cool. Store in a cool place.
To add contrast, it is allowed to add sprigs of fresh dill to the preservation.
Stuffed pickled green tomatoes for the winter, recipe like in the store
Not only traditional red ripe tomatoes turn out very tasty after marinating, but also green, not yet ripe ones are simply delicious.
Products:
- tomatoes - 1.2 kg;
- garlic - 1.5 heads;
- dill or parsley - 55 g;
- clean water - 1.2 l;
- salt for pickling - 40-45 g;
- granulated sugar - 35 g;
- acid 9% - 70 ml.
Wash the main ingredient, dry it and make a cross-shaped cut.
Peel the garlic and chop it on a medium-sized grater. Wash the dill or parsley, shake to remove excess liquid, and chop finely. Combine in a bowl, stirring thoroughly.
Stuff the tomatoes with the prepared hot mixture. Place in sterile jars.
Prepare the marinade in a separate pan. Combine water, salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved. Remove from heat, pour in acid and stir.
Fill the jars with marinade, cover and sterilize for 10 minutes. Carefully remove, roll up, turn over and cool under the blanket. Store in a cool place.
Conservation can be done once:
Georgian green tomatoes for the winter
Here is a very interesting recipe for Georgian green tomatoes
It turns out to be a very tasty, wonderful and unusual appetizer for the holiday table.
Pickled cherry tomatoes for the winter - Very tasty
We suggest considering the option of preparing small, tasty tomatoes in their own juice.
Products:
- cherry - 0.9-1 kg;
- large tomatoes - 500 g;
- pickling salt - 25-30 g;
- acetic acid 9% - 15-20 ml;
- granulated sugar - 25-30 g;
- garlic - 6-7 cloves (per 1 liter jar);
- black pepper - 2 peas (1 liter container).
Wash and sterilize jars and lids. Large tomatoes are necessary for preparing the marinade sauce. To do this, they need to be washed, scalded, and the skin removed. Place the pulp in a blender bowl and grind until pureed.
Pour the finished mixture into a saucepan with a thick bottom and place on the stove. Add salt and granulated sugar. Bring to a boil with regular stirring and continue cooking for half an hour.
Meanwhile, place garlic cloves and pepper on the bottom of a glass container. Wash the cherry tomatoes and make one prick in the area of the stalk with a wooden toothpick. Fill the jars tightly and pour boiling water over them, cover and leave for 10-20 minutes.
Remove the tomato marinade from the heat, pour in the acid and stir. Drain the water from the jars, fill with hot tomato sauce, cover and sterilize for 10-20 minutes, depending on the volume of the container. Remove the container with the snack, close it tightly and turn it over. Cool under a warm blanket and store in the cellar.
Instant marinated tomatoes with garlic for the winter
If you don’t have time for canning, but really want to try pickled tomatoes. In this case, we suggest considering several options for instant cooking recipes. They can be consumed after 40-60 minutes.
A tasty and aromatic snack made from fresh tomatoes. The recipe allows you to quickly prepare and eat the dish, and for longer storage it is necessary to additionally sterilize the preparation. Moreover, the mixture must be laid tightly. Preservation can be stored for no more than 2-3 weeks, subject to additional sterilization, and without - up to 4 days.
Products:
- tomatoes - 500 g;
- fresh parsley - 10 g;
- basil - 15 g;
- garlic - 6 cloves;
- olive oil - 45 ml;
- table salt - 5 g;
- ground black pepper to taste;
- dry Provençal herbs - to taste;
- malic acid - 30 ml;
- granulated sugar - 2.5 g.
Remove the husks from the garlic and rinse along with basil and parsley. Chop the prepared ingredients finely with a knife. Place in a small bowl and add Provençal herbs and pepper. Pour in vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mixture and leave for 10-15 minutes to infuse.
Wash the tomatoes, dry them and cut them into rings (no more than 5 mm thick) or slices, as you prefer.
Place the tomatoes in prepared, sterile jars and pour the dressing over them. Cover with a plastic lid and shake thoroughly. Place in the refrigerator for 10-15 minutes, or better yet, half an hour.
After the specified time, the appetizer can be placed in a salad bowl and served.
Also very tasty:
- Instant lightly salted cucumbers - 8 recipes with garlic and herbs
Instant marinated tomatoes with garlic and herbs in a bag
Products:
- small tomatoes - 500 g;
- table salt - 15 g;
- garlic - 3 cloves;
- granulated sugar - 2 tsp;
- fresh herbs - 15 g.
Rinse the tomatoes, place on a towel and dry. Cut out the stem. Make a deep, cross-shaped cut.
Peel the garlic and pass through a press. Finely chop the clean greens. Combine in a separate bowl, stirring with salt and sugar.
Stuff the tomatoes. Place in a plastic bag and shake well. Leave on the counter at room temperature for 60 minutes. That's it, the snack is ready to eat.
Marinated tomatoes with bell peppers for the winter - The most delicious
I got this recipe from my sister Lyuda. That’s why I call them “Lyudmila” for myself and my friends. And when they ask what to put on the festive table from pickles and preparations, I say that give me Lyudmila tomatoes. Because they are the most delicious!
Ingredients:
- Tomatoes – 15 kg;
- Sweet bell pepper – 4 large pieces;
- Garlic – 4 heads (not cloves, but heads);
- Carrots – 4 medium pieces;
- Vinegar 9% – 370ml;
- Sugar – 450 grams;
- Salt – 220 grams;
- Dill and parsley - 1 bunch each;
- Water – 6-6.5 liters.
Recipe:
We wash and clean everything. Cut off the butts of the tomatoes. Boil the jars and lids.
We put the tomatoes in the jars only not very tightly, without effort. When the water boils, pour in the tomatoes and cover the jars with lids. And let it stand for 15 minutes.
In the meantime, prepare the marinade for our sweet pickled tomatoes and peppers. The water has boiled - throw in the herbs, salt, sugar and, at the very end, vinegar. After this, boil for another 3 minutes.
Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn them over. We wrap ourselves in a blanket.
2 weeks will pass and you can already try it – it’s still delicious!
There was plenty of marinade, so I made pickled cucumbers with it - 3 liter jars. And from all the listed products I got 14 liter jars of pickled tomatoes.
It’s not a shame to put such a preparation on the festive table. All guests love this appetizer. They gobble up tomatoes in their own juice on both cheeks and ask for more.
Ingredients:
- tomatoes,
- sugar (1 spoon per jar),
- salt (1 spoon per jar),
- vinegar (0.5 tablespoon 70% per jar).
I don’t know exactly how many tomatoes you will need, but you can calculate it - pour water into a jar of tomatoes, then pour it into a measuring cup, that’s how much tomato juice you should have.
At the moment, I made 6 cans of tomatoes in my own juice, and I still had tomato juice, since I only measured one can and not all 6. But it’s not scary, I used the tomato juice from the tomato for soup.
You can cook tomatoes in their own juice in a Redmond multicooker or simply on the stove. The cooking recipe was made on the stove, but along the way I’ll tell you how to cook delicious tomatoes in their own juice in a slow cooker.
Tomatoes in their own juice can be used separately - tomatoes and juice. The juice will be tomato paste, which can be put in soups, or eaten in the form of ketchup with various dishes.
Preparation:
Rinse the tomatoes under running water.
Divide the tomatoes into jars.
Process the tomatoes until smooth. I didn’t remove the skin from the tomato; I don’t see the point in it. You can do that though. To do this, you will need a sieve where you can strain the tomatoes and the skins will remain in the sieve. Or there is another way - you need to scald the tomatoes and make cuts, then the skin can be easily removed.
If you don't have enough tomatoes for tomato juice, add water.
Turn the stove on to 6 and let the juice boil.
I have 6 cans, which means I put 6 tablespoons of sugar and 6 tablespoons of salt, as well as 70% vinegar - 3 tablespoons. We put everything without a slide, and the main thing is not to overfill the vinegar.
Let everything boil well.
Pour into jars to the very edge.
Close tightly and place the jars under a towel.
1. You can use any tomatoes: green, brown, pink and red. An important condition is that the skin is dense, there are no signs of spoilage or rot. It is recommended to take meaty varieties.
2. Don’t forget to wash all foods thoroughly before canning. This applies to tomatoes and aromatic, fresh herbs.
3. Shelf life directly depends on the cleanliness of the jars. It is for this reason that they must be thoroughly washed and sterilized (over steam or in the oven).
4. Salt should be chosen as pickling salt or without additives. If you use a salty ingredient with additives, the taste of the product may differ significantly from the intended one or the snack will quickly become unusable.
5. Marinade with acid cannot be boiled, otherwise the vinegar will lose all its properties. It is recommended to add it to hot brine.
I gave it my all today for you! Now I only expect warm words and comments from you. All recipes have been personally tested by me and appreciated by pickles and preparations gourmets - my household, relatives and close friends. Each tomato is very tasty, juicy and aromatic - you will definitely lick your fingers!
I have already prepared pickled tomatoes for the winter and made a video recipe for you. And you? I make pickled tomatoes in liter jars. I often see recipes in three-liter containers, which is very inconvenient for me. We won’t eat it quickly; it’s inconvenient to store the jar in the refrigerator. And every year I begin to recalculate the proportions. This year I decided not to suffer and write it down.
So, first of all, I’ll tell you about what and how much you need. I don't calculate the exact proportions of tomatoes and spices. I put everything by eye. Approximately 1 liter jar contains about 300 grams of tomato and half a sweet pepper. When I don’t have it, I put in a quarter of an onion. Some people put carrots - I don’t like this option.
Regarding spices, at the beginning of summer I bought and dried “bouquets” for cucumbers. I immediately cut them into pieces. This makes it easier to store and dry. In each jar there is a small umbrella of dill, a little basil and parsley, a quarter of a horseradish leaf. You can use fresh ones, it’s even better.
What I definitely put in is 1-2 bay leaves, 10 pieces of black and allspice peas, 2 cloves of garlic per liter jar.
But with the marinade everything is simple. I give the calculation for 1 liter. It is enough for 2 liter jars of pickled tomatoes. If 1-2 cm is not enough to reach the top of the neck, then I simply add boiling water; this does not greatly affect the concentration of the marinade.
And the last thing I will say before describing the recipe. Many people worry about too much vinegar. I've been asked this question a hundred times in a pickled cucumber recipe. So I’ll answer right away - my husband has heartburn from the strong marinade. No tomatoes in this recipe. She even thought they were salted tomatoes. Although it’s clear from the taste that it’s not.
So, for a liter jar I give an approximate calculation, you can already be guided by the situation. For example, we buy a box of small creamed tomatoes, which are definitely not overripe. I have a couple of kilograms of sweet peppers, about 5 heads of garlic, and a couple of dried bouquets for preservation. From a box of tomatoes I make as many marinated tomatoes as I planned into liter jars, the rest I process into ketchup for the winter. I will add his video recipe below.
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
- 1 liter of water (about 2 liter jars)
- 1 tbsp. salt
- 3 tbsp. Sahara
- 70 ml vinegar
Preserving
- Sterilize the jars (I do this in the oven. This way the apartment heats up 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!
- I store all the preserves in the winter in the kitchen cabinet.
Pickled tomatoes for the winter
Pickled vegetables are an incredibly popular appetizer in our area, and therefore there are a lot of recipes for preparing them. If you are still languishing in search of a technology for preparing ideal pickled tomatoes for the winter, then perhaps the recipes from our article will suit your taste.
Marinated tomatoes with garlic for the winter - recipe
Let's start with the “safest”, classic and understandable for the average consumer in our area recipe for tomato marinade, based on garlic, vinegar, peppercorns and laurel leaves.
- fresh tomatoes - 2.8 kg;
- sugar - 130 g;
- salt - 90 g;
- head of garlic;
- peppercorns - 15 pcs.;
- laurel leaves - 8 pcs.;
- vinegar - 45 ml.
Before pickling tomatoes in jars for the winter, the jars themselves are thoroughly rinsed and dried. Spices are divided between the jars: peppercorns, bay leaves and garlic cloves. Ripe and whole tomatoes are compacted on top of the aromatic layer.
Dissolve salt and sugar in one and a half liters of boiling water and pour in vinegar. Pour the marinade over the tomatoes in the jars and cover them with lids. Place the preservation in a water bath and sterilize for 8-9 minutes (for 1 liter jars). All that remains is to screw on the lids and you can leave the tomatoes for storage until cold weather.
Instant marinated tomatoes
The express recipe for pickling tomatoes can only be done on fruits without skin, so before pickling tomatoes, blanch and peel them. Pour boiling water over laurel leaves, marjoram, peppercorns, as well as sugar and salt crystals. Cook the marinade for a couple of minutes to make it more flavorful, and then pour it over the blanched tomatoes in sterile jars. Additionally, sterilize the jars in any convenient way before rolling.
Pickled green tomatoes for the winter
- green tomatoes - 650 g;
- honey - 10 g;
- garlic cloves - 2 pcs.;
- laurel leaf;
- coriander seeds - 1 tbsp. spoon;
- apple cider vinegar - 125 ml;
- cinnamon stick;
- cloves - 6 buds;
- water - 120 ml.
Tamp the tomatoes into clean jars, and cook a spicy marinade from the remaining ingredients. Pour marinade over the tomatoes in jars, cover with lids and sterilize in a bathhouse or in the oven along with the lids. Roll up the lids and store the jars.
Today I will talk about how to prepare delicious pickled tomatoes for the winter. By the way, my mother-in-law gave me the recipe for these sweet and sour tomatoes. And now every winter we have jars with such a wonderful preparation in our pantry. I invite you to visit my mother-in-law's website. On it you will find a lot of tasty and healthy dishes, including various preserves.
Let's return to the most delicious tomatoes. Everyone in our family loves this incomparable taste. Therefore, we pickle tomatoes for the winter in three-liter jars, and as many jars as possible, so that we have something else to treat our friends and family. You can make blanks in both three-liter and liter jars.
Ingredients for a three-liter jar:
For a liter jar you will need:
How to prepare pickled tomatoes for the winter
I choose a jar without chips. I wash it with baking soda. I don't sterilize. I boil the lids. I wash the tomatoes and bell peppers.
I put some tomatoes at the bottom of the jar. Parsley, bay leaf, allspice.
I cut the bell pepper into several pieces. I put it in a jar.
I place the tomatoes tightly to the top, but without damaging the fruit.
I fill the contents of the jar to the edge of the neck with boiling water. Then I cover it with a tin lid. I leave it to warm up for 30 minutes.
Then I put on a plastic lid with holes to carefully drain the liquid back into the pan.
Pour sugar and salt into the pan. And then I pour the liquid out of the jar. I add a little water so that there is certainly enough to fill the entire jar. I put it on the fire and bring it to a boil.
While the water is boiling, I pour vinegar directly into the jar.
Then I pour boiling water over the future delicious pickled tomatoes for the winter.
I quickly roll up the key. I turn the workpiece upside down. I cover it with a blanket and leave it for several hours or overnight until it cools completely.
This is how we prepare pickled tomatoes in three-liter jars.
Do you make delicious tomatoes for the winter? I'd love to hear your secrets.
Canned vegetables, especially tomatoes, do not need advertising. Every housewife has at least a couple of good recipes in her arsenal. Many people do this - they make preparations using proven methods and experiment a little, sealing pickled tomatoes in liter jars for the winter in some new way. Then in the winter, the family evaluates these efforts, and which jar they liked best, the hostess takes note of that recipe for the next season.
To do the preparation correctly and get really tasty tomatoes that will wait their time and not explode in the cellar, carefully study the tips and nuances of the pickling process. We offer you several options, all the recipes are simple, choose and try.
As for products, all recipes provide calculations for a liter jar. If you want to make several of these jars or prepare tomatoes in a 3 (2) liter container, then perform simple arithmetic by increasing the quantity of all ingredients.
Important nuances of marinating
- You can pickle tomatoes of any ripeness (ripe red, slightly brown and even greenish), the main thing is that the fruits are whole and not spoiled. It is best to choose meaty varieties with thick skin. For liter jars, take small-sized tomatoes, close large vegetables in a 3-liter container.
- Before placing tomatoes, they should be thoroughly washed and dried. And in order to prevent the skin of the fruit from bursting during the heat treatment process, make a couple of punctures in the area of the stalk with a fork or toothpick.
- The recipe for pickled tomatoes includes a classic set of spices - garlic cloves, hot pepper, horseradish, black and allspice peas, bay leaves, dill umbrellas. To make the taste of the preparation brighter and richer, add currant and cherry leaves, onions, sweet peppers, celery, carrots, sweet and sour apples, fresh dill, basil and parsley.
- How well the tomatoes will be stored depends on the cleanliness of the jars. You can use any container – both with a roll-up and screw-on lid. The main thing is to treat the dishes thermally. Therefore, the containers must first be washed with soda, rinsed thoroughly, dried and sterilized in the oven. Just put the lids in boiling water and keep it there 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 in boiling water for several minutes. Here you can choose for yourself what is most convenient for you.
- Always use rock salt for marinade, because it does not contain anti-caking agents or other chemical additives.
- In addition to the vegetables themselves, the marinade plays a big role in the final taste of the preparation. Its constant ingredients are vinegar, sugar and salt. There are many recipes when bulk ingredients are added directly to jars, and then boiling water is poured. But it’s 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 over 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 1-liter jar of tomatoes, you will need 500-600 ml of marinade; accordingly, reduce the classic proportions by half.
Take note that 1 tsp. essences (70%) can be replaced with table vinegar:
- 6% (3 tbsp.),
- 9% (2 tbsp).
Marinated tomatoes with parsley, onions and bell peppers
Tomato preparations turn out tasty in any case, but if you add onions, bell peppers and aromatic parsley to them, then before you have time to open the jar, 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 onions and peppers; they will go down well with hot mashed potatoes.
Ingredients
- tomatoes – 500 g;
- sweet pepper – 1 pc.;
- onion – 1 pc.;
- fresh parsley sprigs – 5-6 pcs.;
- black pepper and allspice 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.
Preparation
In a clean, pre-sterilized container, place on the bottom halves of an onion 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 do this as tightly and compactly as possible, but do not press too hard so that the fruits do not burst.
Top with remaining bell peppers and onions.
Pour boiling water into the jar, cover with a lid and let it sit like that for 15 minutes.
After the required time has passed, drain the liquid from the tomatoes into a saucepan and place on the fire, bring to a boil. Pour sugar and salt into a container with tomatoes, pour in vinegar.
Pour boiling water into the jar, seal it, turn it over, insulate it with a blanket and let it cool.
Store cooled tomatoes in a cellar or pantry.
Marinated tomatoes with apple cider vinegar
We suggest that you put away very tasty and aromatic marinated tomatoes with apple cider vinegar and basil for the winter. Due to the spicy herbs, the preparation 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.;
- bay leaf – 1 pc.;
- garlic – 2 cloves;
- water – 0.5 l;
- salt – 1 tbsp. l.;
- sugar – 1.5-2 tbsp. l.;
- vinegar (apple) – 50 ml.
Preparation
- In a pre-sterilized container, place: thinly sliced garlic, bay leaves, basil (whole sprig or chopped) and peppercorns.
- Fill the container with tomatoes and top with the remaining basil and garlic.
- Pour boiling water into the jar, cover with a lid and let it sit in this state for 7 minutes. Then pour the water back into the saucepan and let it boil. Pour the boiling liquid into the container with the tomatoes again, this time just let it sit for 5 minutes. Drain the liquid again and measure, it should be 500 ml, if it’s not enough, add boiled water.
- It's time to make the marinade. Place the water drained from the tomatoes, brought to the required volume, in a saucepan on the stove. Add salt and sugar and let the liquid boil while stirring constantly. 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.
- Seal with a lid, place it upside down, and wrap it in a warm blanket. As soon as the workpiece has cooled, lower it into the cellar for storage.
Sweet tomatoes with bell peppers
Prepare another delicious tomatoes for the winter in liter jars with the addition of bell peppers. You need to cut off the stalk, divide it into two halves and remove the seeds. This is also a very simple recipe; a little more sugar is used for the marinade than usual; the finished tomatoes have a slightly sweet taste.
Ingredients
- tomatoes – 500-550 g;
- bell 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.
Preparation
- Place the dill umbrella, peeled garlic clove and peppercorns into the prepared glass container.
- Now place the tomatoes in the jar, add the pepper halves among them. Cover with a horseradish leaf, add another dill umbrella and the rest of the garlic.
- Pour in boiling water, cover with a lid and let the tomatoes stand in this state for 10-15 minutes.
- Now pour the liquid from the jar into a saucepan, add sugar and salt, throw in the bay leaves. Place the dishes on the stove, stir until the bulk ingredients are completely dissolved, let it boil and cook for a couple of minutes. Add vinegar to the boiling marinade, stir and pour into the tomatoes to the very top.
- Seal the jar, turn it over and insulate it.
- When the workpiece has cooled, store it in a cool place.
Marinated tomatoes with onions
Small tomatoes with pickled pieces of carrots and onions will not only diversify and decorate your winter menu, but will also serve as an appetizing tasty snack for the holiday feast. Cut onions and carrots 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.
Preparation
- Place peppercorns, a couple of peeled garlic cloves, and half of the onion and carrot slices at the bottom of a clean container.
- Fill the container with tomatoes, place the remaining carrot and onion slices on top, and a couple more garlic cloves.
- 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 hanger of the jar. Let the water boil and pasteurize for 10 minutes.
- After this, seal the container, turn it over, insulate it and let it sit until it cools completely.
- Such tomatoes can be stored in a regular pantry, provided that it is not heated.
