Almost everyone has a product such as a tomato on their table. It is included in salads, first and second courses, sauces and so on. Today, many housewives cannot imagine a feast without tasty and healthy tomatoes. This is not surprising, since the benefits of this product are proven by science. Thus, it contains glucose, fructose, vitamins, mineral salts, phytoncides and other elements and substances that prevent the development of thrombosis and have anti-inflammatory and antibacterial effects. Maybe that’s why every housewife has her own recipes for preparing this vegetable, as well as many ways to prepare them for the winter, such as, for example, pickling tomatoes without sterilization. Of course, no one stops there, because there is always a desire to try something new. Today we will look at several ways to preserve tomatoes without sterilization.
Marinated tomato halves
Ingredients: tomatoes, garlic and salt and sugar, vinegar and vegetable oil.
For the marinade: for three and a half liters of water, take one and a half glasses of sugar, two tablespoons of salt, and one and a half glasses of table vinegar.
Preparation
Before marinating, you need to choose them correctly. Fleshy varieties of tomatoes that are quite strong and unripe are suitable for this. First they are washed and cut in half. The garlic is peeled. Place two cloves of garlic on the bottom of the jars, place five peas with the cut side down, pour boiling water over everything, cover with a lid and leave for ten minutes. Meanwhile, prepare the marinade. To do this, mix all the ingredients, bring to a boil and only then add vinegar.
After ten minutes, drain the water from the jars of tomatoes and fill them with marinade, add one spoon of vegetable oil to each liter jar and roll up. The container containing the pickled tomatoes (cooked without sterilization) is turned over with the lids down and cooled.
Pickled tomatoes without sterilization
Ingredients: for three two-liter jars, three kilograms of ripe tomatoes, three onions and carrots, nine grape leaves, twelve cherry leaves; twelve currant leaves, one bunch of fresh parsley, twelve cloves of garlic, as well as two bay leaves, twelve black peas and eight allspice peas, four tablespoons of salt and two hundred and fifty grams of table vinegar, three and a half liters of water.
Preparation
Pickling tomatoes without sterilization begins by bringing water to a boil. Carrots are cut into slices, onions into rings. At the bottom of each jar, lay grape, currant and cherry leaves, put two cloves of garlic, cut into slices, onions, carrots, parsley and tomatoes. Boiling water is poured into the jars and left for twenty minutes.
Preparing the marinade
Add salt and sugar, bay leaf, peppercorns to the water, bring to a boil and add vinegar.
Marinated tomatoes with grapes
Ingredients: tomatoes, grape bunch, dill, salt and sugar, as well as peppercorns, vinegar.
Preparation
Before pickling tomatoes without sterilization, you need to wash the vegetables, grapes and herbs. Place dill, horseradish leaves, a layer of tomatoes, then a layer of grapes and so on at the bottom of clean jars. Water is boiled in a container, poured into the jars and left for fifteen minutes. After time, the water from the cans is poured into a pan, salt and spices, vinegar are added and brought to a boil. Hot marinade is poured over the tomatoes and rolled up. The container is turned over and covered with a blanket until it cools down. Marinated tomatoes without sterilization are ready!
Tomatoes with onions for the winter
Ingredients: tomatoes, onions, parsley, horseradish and currant leaves, allspice.
For the marinade: for one liter of water take three spoons of sugar, one spoon of salt, eighty grams of table vinegar, one spoon of vegetable oil.
Preparation
Before leaving for the winter, you need to thoroughly wash the tomatoes and cut them into four parts, and the onions into half rings. Horseradish and currant leaves and spices are placed in the prepared jars, then tomatoes and onions are layered, poured with boiling water and left for fifteen minutes under a closed lid. Meanwhile, prepare the marinade. To do this, put all the ingredients in water, bring to a boil and add vinegar at the end.
The water is drained from the tomatoes and filled with marinade, a spoonful of vegetable oil is added and rolled up with clean lids, the jars are turned over and cooled. Pickled tomatoes can be stored for a long time without sterilization.
Tomatoes with mustard for the winter
Ingredients: for one liter jar tomatoes, two bay leaves, fifteen allspice peas, one spoon of mustard seeds.
For the marinade: for one liter of water take one hundred and fifty grams of vinegar, forty grams of salt and seventy grams of sugar.
Preparation
Pickling tomatoes without sterilization begins by placing pepper, bay leaves, mustard seeds and washed tomatoes in clean jars. It should be noted that mustard does not add any pungency to tomatoes, so children can also eat them. So, next we prepare the marinade. To do this, mix all the ingredients and boil for twenty minutes. Then pour hot brine over the tomatoes and roll them up, turn them upside down with the lids and cool. Don't worry about using too much vinegar, as some of it will evaporate when boiled.
Pickling tomatoes (recipes without sterilization) makes it possible to obtain a product that goes well with fried potatoes, meat dishes, cereals, and so on.
Pickled green tomatoes
Ingredients: unripe oblong tomatoes, horseradish and currant leaves, onions, Ogonyok pepper.
For the marinade: for one liter of water take one hundred and fifty grams of vinegar, fifty grams of salt, eighty grams of sugar, ten cloves, ten peas each of black and allspice, five bay leaves.
Preparation
Pickling tomatoes without sterilization begins with washing the tomatoes well. Place currant and horseradish leaves, tomatoes, large pieces of onion, one at a time, at the bottom of each jar. Boil water for the marinade separately, add all the above ingredients and boil for fifteen minutes. After this, hot brine is poured into the tomatoes, the container is sealed and stored in a cold place. These tomatoes are served with main courses, cut into several pieces, sprinkled with onion rings and sprinkled with vegetable oil.
Thus, there are a lot of recipes for preparing tomatoes for the winter. Which one to choose for yourself, everyone decides for themselves. In any case, pickled tomatoes turn out tasty and appetizing.
Here's another post about preparation today. I offer a recipe for how to prepare delicious pickled tomatoes for the winter without sterilization, which I am sure everyone will like without exception, since this is the simplest recipe for pickling tomatoes in jars.
Simple not only in the method of preparation, but also because we will put it in jars.
So, to begin with, I will say that plum tomatoes are best suited for this recipe. Do you know those small tomatoes that are sometimes called “acorns”? We were one of the first to sell them at a price suitable for pickling. I chose small ones similar to “cherry” ones, which were recently... And I decided to make several small jars, just for warming up this year.
And today they have waited in the wings. And here is the recipe.
Ingredients
- Cream tomatoes
- 2 bay leaves per jar
- A few black peppercorns per jar
- Marinade for 4 liters of water:
- 1 cup of sugar
- 4 tablespoons salt
- 1 cup vinegar
Preparation
So, before preparing pickled tomatoes for the winter without sterilization, they, of course, need to be washed. The same needs to be done with banks. Banks do not need to be sterilized. I don’t indicate the number of tomatoes, since I myself don’t know how many I had. Below I will write how to calculate the amount of marinade you will need for your tomatoes.
And while our tomatoes are standing for the second time, waiting for X hour, we need to prepare the marinade. To make the marinade, dissolve sugar in water, add salt, and bring to a boil.
And after the marinade boils, pour in vinegar and turn off the heat. That's it: the marinade is ready.
Experienced housewives, of course, know, but for those who are not in the know, I’ll tell you: if you don’t know how much marinade you need to prepare a tomato, you need to collect all the water when you first drain the boiled water from the jars of tomatoes and find out the volume of water. And then, depending on the amount of water, calculate the proportions of all other ingredients.
So, the marinade is ready. Drain the water from the jars of tomatoes a second time, place bay leaves and peppercorns in each jar.
And then pour in the marinade. That's all.
You can close them with metal lids, turn them upside down and cover them with something to gradually cool jars of tomatoes pickled for the winter.
What I like most about this recipe is that it contains marinated tomatoes without sterilization.
And one more thing, you don’t need to add greens here according to the recipe. For example, I didn’t even see this greenery on sale when I bought tomatoes. Well, one might say, this is a minimalist recipe.
Everyone enjoys home-picked tomatoes in a jar, but here’s the problem. A standard glass jar has a certain neck diameter, approximately 80 mm. Delicious autumn tomatoes of large-fruited varieties cannot be placed in such jars without destruction. To overcome this problem, a recipe for homemade pickling of tomatoes in halves has long been used. A cut tomato can be compressed very easily without losing its appearance. Tomatoes salted this way have a more salad-like taste. There is no need to wait 2-3 months for the brine and all its aromas and components to penetrate through the whole and untouched skin. Tomato halves are salted in a week for the winter. You can safely experiment with the amount of sugar and vinegar in the marinade mixture, choosing the most suitable combination to suit your taste.
Ingredients for a 2 liter jar:
- large tomatoes – 5-6 pcs.;
- vegetable oil – 2 tbsp. l.;
- table vinegar 9% - 2 tbsp. l.;
- granulated sugar – 3 tbsp. l.;
- salt for pickling - 2 tbsp. l.;
- onion – 3 pcs.;
- garlic, cloves – 6 pcs.;
- black peppercorns – 10 pcs.;
- allspice peas – 2 pcs.;
- cloves – 2 pcs.;
- bay leaf – 5-6 pcs.
How to prepare finger-licking tomato halves for the winter
We pick ripe large tomatoes and wash them thoroughly. Onions and garlic need to be washed and peeled.
Let's prepare the remaining components. Vinegar on sale often comes in a high concentration, 70%, and is diluted with cold boiled water 1:11. The result is table vinegar of normal pungency, with a strength of 9%. It is ideal for use in home canning.
Cut out the attachment point for the stem of the tomatoes and cut the fruit in half. If you get your hands on a larger fruit, feel free to cut it into 3-4 pieces. There is nothing wrong with this retreat.
Cut the peeled onion into half rings, and cut the garlic cloves into 4 parts.
Sterilize a glass jar with boiling water, drain it and begin laying out layers of onions and tomatoes. Add garlic, seasonings and bay leaf pieces gradually, after laying each layer. Lightly shake the jar to better compact the fruit.
We finish laying the last layer of tomatoes with onions, garlic and spices.
To add a special charm to this preservation, you can add a teaspoon of homemade or other adjika, the tomatoes will be simply licking your fingers.
In a separate clean saucepan, boil 0.5 liters of water, add salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil and pour the tomatoes in halves. In this method, it is almost impossible to guess the amount of marinade. Fill the jar with clean, boiling water.
Immediately close the jar with a sterilized lid. Tomato halves are ready for the winter. Turn the jar over and let it cool. We remove the tomatoes in halves for the winter without sterilization in a cool, dark place.
Recipe No. 2. Tomato halves with garlic and adjika for the winter
Pickling or pickling halved tomatoes is gaining popularity. With this technology, tomatoes (when they are ripened in the marinade) acquire a completely different, more salad-like flavor than whole salted ones. This results in accelerated penetration of all marinade components into the tomato halves. Onions or garlic also receive tomato impregnation. Alternatively, you can prepare such a salad by taking more garlic instead of onions and adding a little homemade green adjika to each jar, which we prepared in. This vegetable preparation for the winter will be in demand and appreciated by lovers of spicy vegetable snacks.
Ingredients for 0.6 l:
- tomatoes – 5 kg;
- garlic, cloves – 6 pcs.;
- homemade green adjika – 1 tbsp. l.;
- sugar – 3 tsp;
- salt – 1.0 tsp;
- vinegar 9% - 1 tsp;
- bay leaf to taste.
Let's start preparing halved tomatoes with garlic for the winter
Let's prepare homemade tomatoes. These are the remnants of this summer's harvest. Tomatoes need to be washed well, sorted and stems removed.
Homemade adjika was stored in a glass jar. Its remainder in the jar is approximately 1 tablespoon. Adjika does not know what mold is due to its composition. Therefore, it makes no sense to scrape it out of the jar and sterilize the dishes. We will marinate halves of tomatoes for the winter directly in the remains of adjika. The head of garlic must be divided into cloves and peeled.
Cut the washed tomatoes into halves and remove the base of the stalk from each half. Cut the garlic cloves into halves lengthwise.
Place the tomato halves and pieces of garlic into a glass jar with the remaining green adjika. You can put a bay leaf in the middle of the jar. We are trying to compact the contents of the jar a little. There is no need to use force; you can crush all the tomatoes. Add sugar and salt on top. We add a little salt, because homemade adjika is a rather salty seasoning.
Pour 1 teaspoon of 9% vinegar directly onto the sugar and salt.
Directly from a kettle of boiling water, we fill our jar with halved tomatoes and garlic, marinated for the winter, with boiling water. Pour boiling water carefully, as a bubble containing air and drops of boiling water may escape from the jar. Let's wait a little, stir the jar and release the remaining air from the tomatoes. Place another bay leaf on top.
Close the jar with a sterile lid and turn it over. Don’t let the dissolved adjika scare you with its color. Its strength lies in the pungency and aroma of a dozen spices and Caucasian herbs. The jar should cool down. Tomato halves with garlic are ready for the winter. We put the workpiece in a dark place.
In the process of preparing tomatoes according to this recipe, it is worth noting that the amount of seasonings and spices depends on individual taste preferences.
If desired, you can increase the amount of spices, then pickled tomatoes in slices without sterilization will be more aromatic and piquant. You can also increase the amount of garlic, which will add spiciness to the pickled tomatoes.
The recipe is designed for one jar, the volume of which is three liters. You can close the pickled tomatoes with slices in smaller jars (1 liter or 0.5 liter), this is even more convenient.
Accordingly, you will get 3 liter jars or 6 half-liter jars.
To prepare pickled tomatoes in slices without sterilization, we need the following ingredients:
- 1.5-2 kg. fleshy ripe tomatoes,
- 2 pcs. medium sized bulbs
- 5-6 large garlic cloves.
To prepare the marinade:
- 3 tbsp. l. table vinegar 9%,
- 1 tbsp. sunflower oil,
- a sprig of fresh parsley,
- 1-2 pcs. bay leaf,
- 2 tbsp. l. table salt,
- 2 tbsp. granulated sugar,
- a couple of clove buds,
- 5 - 6 black peppercorns,
- 0.5 tsp. coriander seeds.
We start preparing with tomatoes. Cut out the stem from the fruit and cut large-sized tomatoes into slices. 
We chop the garlic into slices, but only thin ones, and cut the head of the onion, previously peeled and washed, into large half rings. 
Place clean parsley sprigs in pre-washed, sterilized jars, and then add tomatoes, garlic and onions. We mix everything up.
Fill the jars with tomatoes with boiling water, cover with lids and leave for 15 minutes. 
Then drain the water from the cans into a separate container.
Add sunflower oil and table vinegar 9% to the marinade. Add spices, sugar, salt and vinegar and bring to a boil. 
Immediately pour the boiling marinade over the tomatoes.
We roll up the jars with lids.
Turn the pieces upside down and let them cool. It is advisable to wrap the jars in a warm blanket for additional sterilization. 
After cooling, we transfer the jars with pickled tomato slices and onions to the cellar. Well, even sterilization was not required.
Bon appetit.
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The secret to preparing tomatoes for the winter without sterilization is to preserve the summer flavor in the vegetable. Tomatoes prepared according to this recipe have an excellent appearance, are tasty and super fragrant. And the cooking method itself does not require any special skills. What you will need:
- ripe tomatoes;
- spices, garlic cloves and some different types of seasonings;
- food acid (70–80%), acetic acid – 1 tsp. for three liters.
Composition of sweet marinade solution per one liter of water:
- salt - 1 tbsp. l. with a mound;
- granulated sugar - 5 tbsp. l. without a pea.
Winter storage technology
We sterilize containers. Next, lay out the tomatoes, after washing them well. We irrigate with strong brew and let it sit for a while. While the infusion is in progress, we prepare tomato pickle. Throw allspice, cloves, garlic, some seasonings, salt, granulated sugar into the water and bring to a boil. We strain and boil again. Pour out the liquid formed in the vessel, and then “introduce” the boiling solution into the tomato.
Add the vinegar component and begin to roll up the jar with an iron lid. The preserved jar must be wrapped, after which we complete the preparation: wait for the product to cool. Tomatoes should be stored at 15–20 degrees Celsius, in a dark place. Then canned tomatoes will be a pleasant meal in the winter.
Tomatoes for the winter without sterilization and without vinegar
Ingredients (per 3-liter jar):
- washed and dried tomatoes;
- salt - two tbsp. l. with a slide;
- granulated sugar - five tbsp. l. without slide;
- half a dessert spoon of citric acid;
- garlic - three cloves;
- some peppercorns.
Recipe:
We sterilize the jars. Wash, dry the tomatoes and set aside. Place the peeled garlic and pepper into the jar. Scald the vegetables with boiling water. We put more water on the stove to scald again. While it is boiling, add salt, acid and granulated sugar and scald again with boiling water. We seal it hermetically.
At the end of all manipulations, we redistribute the container upside down and cool it naturally.
Delicious tomatoes for the winter without sterilization
What you need for the base:
- acetic acid solution (70–80%) – half a dessert spoon;
- head of garlic;
- two kilograms of tomatoes.
For the brine solution we prepare:
Recipe:
We begin the process of preparing tomatoes for the winter season by washing the vegetables. Remove the stalk. Everything must be done carefully so as not to damage the skin. Thanks to this, the vegetable will retain its original solid shape. If this incident occurs, then you should not be upset: the tomatoes will be soaked in the marinade solution much more effectively.
Next, we take the following steps: insert a clove of garlic into the tomatoes and place them in containers. Fill with 100 degree water and set aside for a few minutes. During this period of time, we prepare the tomato brine: per liter of water we take granulated sugar and salt in the quantities given at the beginning. Season with spices and boil for a few minutes.
Thanks to this recipe, vegetables become incredibly tasty without adding additional seasonings and ingredients. But still, there is a recommendation to add cloves, since it gives pleasant flavoring effect. Pour the water from the jar reservoir and at the same minute add boiling brine. Pour an aqueous solution with acetic acid into a 3-liter jar. We close with iron lids - and you can roll up. Turn it over, wrap it in a blanket or towel and leave to cool.
According to this recipe, the workpiece does not require additional sterilization. Winter will be delicious.
A simple method of canning: tomatoes for the winter without sterilization
Products:
Preparation recipe
- We prepare jar containers. Add garlic cut in half, herbs (dill, half a bunch of fresh parsley), peppercorns, and cloves.
- Next, we take the washed tomato in our hands and carry out simple manipulations with a toothpick: we create holes in the place of the flower.
- We begin to tightly place vegetables with holes in the container in rows
- When filling the container, add bell peppers and remaining herbs.
- Boil a new batch of water
- The jar of tomatoes is placed in a bowl and filled with boiling water up to the neck
- Place the lid on the jar and forget about it for about 20 minutes
- After this, pour a little more than a liter of water, preferably pre-filtered, into a smaller saucepan.
- Salt and granulated sugar are poured into this container. Keep them in boiling water for five minutes
- We pour out the liquid that was used for the first time to fill the tomatoes - it will no longer be needed.
- We refresh the tomatoes with the newly prepared brine solution, add vinegar and screw on the sterilized lid.
- We wrap the workpiece in a warm thing, an old fur coat or blanket and cool it
- In winter, tomatoes should be stored at room temperature.
Tomato recipe without sterilization for the winter
Product range for one three-liter jar:
For the marinade you will need:
- 13 dessert spoons of granulated sugar;
- 3 dessert spoons of salt;
- 45–50 ml table vinegar;
Recipe:
In order for the tomatoes to turn out great, you should adhere to the technology and proportions in the recipe. Tomatoes can be used as tomato paste and when fried in soup. Glass containers should be thoroughly washed; you can use a soda solution for this. The remaining moisture from the jars needs to be removed; to do this, turn the jar upside down. While the liquid is draining, prepare the vegetables and begin filling the container. At the very bottom we place a bunch of dill, leaves of cherries, currants, bay leaves and cloves.
Remove the garlic peel. We take three cloves and chop them lengthwise, and then place them on the base of the jar. Next comes the operation of laying the tomatoes to the top, after which we add the remaining garlic, having previously crushed them. Boil water and pour it over the tomatoes, wait ten minutes.
It will find its use here nylon cover with holes: This makes it easier to drain the liquid. You can do without this. You need to carefully drain the water so that the contents do not fall out. Add sugar and salt to the water mass that was drained and bring to a boil again, stirring all the time. While stirring, add vinegar little by little. Turn off the gas and the marinade is ready. Next comes the operation of rolling under an iron lid, previously boiled. This is done so that the lids do not swell during operation. Now you need to wrap it, for example, in a fur coat and leave it overnight - this increases the preservation period.
Tomatoes without sterilization with table vinegar, prepared according to the recommendations, can be freely stored until the next harvest and even survive several winters. The ideal place to store food is a basement, shed, cellar or pantry.
Recipe for tomatoes with vegetable oil and onions without sterilization for the winter
Compound:
- tomatoes - five kg;
- onion – one kg;
- garlic – 200 g;
- hot pepper - one piece;
- parsley – 40 g;
- spices - to taste.
Recipe:
To prepare the marinade you will need: one liter of water, vegetable oil - 7 tbsp. l., vinegar - 150 g. Wash the onions and herbs. Peel the garlic. Place in sterilized jars, add spices and a ring of hot pepper. Heat the oil and very carefully pour it into jars (4 dessert spoons of oil).
We pierce the well-washed tomatoes with a toothpick and place them in jars, mixing them with onion rings. From time to time we shake the jars to better arrange the space. Boil water, add sugar and salt to it. 2 minutes before removing from heat, add vinegar. Set the tomato brine aside and cool slightly. Fill with marinade and close with a lid. We send it to cool in a warm room. Tomatoes without sterilization are ready for the winter!
The best recipe for tomatoes for the winter without sterilization
It’s doubly nice to get a “jar of summer” in winter. You should choose tomatoes with thick skin and fleshy appearance. Tomato preparation recipe:
Recipe
- We wash off the dirt, dry it, pierce the tomatoes with a toothpick and put them in previously prepared clean containers with spices and herbs.
- Fill each container with boiling water. Cover with a metal lid and set aside for about twenty minutes.
- Pour the water back into the tank and boil for five minutes with salt and granulated sugar.
- Vinegar is added before removing from the gas. Scald the vegetables with hot marinade and roll them up.
- We put the jar upside down, wrap it around and give the tomato roll a “rest.”
- Seaming can be stored at room temperature.
Some methods of preparing tomatoes (with onions and vinegar) can be classified as “golden” recipes for housewives.
