Choose small tomatoes. This will make it easier to cover them in halves. Wash them well under running water. Cut into halves.
Be sure to sterilize the jars. This can be done in different ways. Choose which one you like best: over steam, pour over boiling water. And put half of the chopped tomatoes into jars.
Peel sweet peppers from tails and seeds, wash under running water. Cut the pepper into strips lengthwise and place some on top of the tomatoes.
Add fresh parsley to the jars.
Cut the onions into half rings and also put them in jars.
Then make a layer with the remaining pepper. And put all the tomatoes on top. Add black peppercorns and sliced garlic on top.
Add a few cloves for flavor. Add sugar and salt.
Pour boiling water and vinegar. At this stage, you can additionally sterilize the jars if desired: put a towel in a pan of boiling water, place the jars on it (without closing the lids) and cook them for 10 minutes to an hour. The water should cover the jars halfway.
Immediately screw the lids on tightly and invert the jars. Turn them back and forth several times to dissolve the sugar. Then leave the pickled tomatoes with bell peppers upside down in a dark place, covered with a blanket.
Marinated tomatoes with bell peppers for the winter will help diversify the winter assortment of preparations in jars. They can be served as an appetizer or as a side dish for meat, potatoes or porridge. Canned tomatoes with sweet peppers and garlic are prepared without vinegar and subsequent sterilization; citric acid is used as a preservative.
For convenience, the quantity indicated in the recipe is calculated for 1 liter jar.
For pickling, you need to choose small round or oblong tomatoes. It is better to give preference to fleshy tomatoes, which have few seeds and liquid. Tomatoes for canning must be healthy, with intact skin and uniform bright color.
Peppers for pickling can be either hot or sweet. The color of the fruit does not matter. You can replace bell pepper with chili.
tomatoes with bell pepper photo recipe
On our website there is already a recipe for tomatoes for the winter without vinegar, only using this same version of a tasty snack that will appeal to opponents of both vinegar and aspirin.
Ingredients:
- small tomatoes – 10 pcs.;
- bell pepper – 1 pc.;
- garlic – 2 cloves;
- parsley – 1 bunch;
- salt – 1 tbsp. l.;
- granulated sugar - 2 tbsp. l.;
- citric acid – 1/3 tsp;
- bay leaf – 2 pcs.;
- allspice – 5 peas.
Cooking process:
Tomatoes, peppers, parsley and garlic should be thoroughly washed so that no lumps of earth or dirt remain. Garlic needs to be peeled. If you don’t like the smell and taste of garlic, then you don’t have to put it in the preparation.
Wash, rinse and then sterilize the canning jar. To do this, you can put it in the oven and sterilize it at 180 degrees for 10 minutes or hold it over steam for 10 minutes. After this, place bay leaves, allspice and chopped garlic clove into the jar.
Then you need to place the tomatoes. This must be done carefully so that the fruits do not bruise. Larger tomatoes should be placed at the bottom of the jar, smaller ones on top. In this case, the tomatoes should be positioned so that they fit as tightly as possible. The top 3-4 cm should remain free.
Sweet bell peppers must be peeled and cut into 3-4 pieces. Then each piece should be carefully pushed between the wall of the jar and the tomatoes.
Place parsley and chopped garlic on top of the pepper.
Pour boiling water into a jar filled with vegetables, cover with a lid and leave for 20 minutes. During this time, the fruits will warm up and release air. Then the water must be drained into a separate pan, add another 50 ml of boiled water to it. This volume will be enough for the marinade. Pour granulated sugar and salt into a saucepan.
Place the pan on the fire. The marinade should boil. After 2 minutes it can be removed from the stove. Pour citric acid into a jar of tomatoes.
Then pour in the marinade. It should overflow a little over the edge of the jar.
Cover with a pre-boiled metal lid.
After this, you should turn the jar over and wrap it in a towel. In this form it should stand for a day.
Ready-made pickled tomatoes with peppers can be stored in a closet without access to sunlight for 1 year.
Gayane prepared delicious tomatoes for the winter.
It’s true, you won’t have to fuss around in the kitchen for long, and after your simple manipulations, you’ll end up with jars of delicious canned tomatoes and bell peppers in the pantry. For this preparation, it is best to take small-sized cream tomatoes. I recommend using yellow or green pepper, but not red, so that it doesn’t blend in with the tomatoes.
All you have to do is arm yourself with a recipe, a good mood - and you can go cook canned tomatoes for the winter with bell peppers.
Ingredients:
- Tomatoes (for a 3 liter jar approximately 1.5 kg.)
- Meaty pepper 400 gr.
- Garlic 5-6 cloves.
- Dill seeds 2 umbrellas.
- Parsley 1/2 bunch
- Cloves 1-2 pcs.
- Bay leaf 2-3 pcs.
- Allspice 3-4 peas
- Black peppercorns 3-4 peas
Marinade:
- 1 liter of water
- 2 tbsp. salt
- 3 tbsp. Sahara
Vinegar:
- 20 ml.9% vinegar in a liter jar
- 30 ml. 9% vinegar in a 1.5 liter jar
- 40 ml. 9% vinegar in a 2 liter jar
- 60 ml. 9% vinegar in a 3 liter jar
How to can tomatoes and bell peppers:
We select tomatoes for preservation that are ripe, firm, not overripe or crushed, and without damage to the skin. We select tomatoes of the same size, small ones. Wash the tomatoes and bell peppers in cold water and place in a colander to drain excess moisture. Cut the bell pepper in half lengthwise, remove the seeds and the place where the stalk attaches. Cut each half of the pepper into 3-4 parts - strips.
On each tomato, near the place where the stalk is attached, we make several punctures with a toothpick - so that the skin does not burst when exposed to boiling water, and our canned tomatoes with bell peppers turn out whole. Sterilize the jars and boil the lids.
At the bottom of the prepared jars we place parsley, dill umbrellas, garlic, black and allspice, bay leaves and cloves.
We lay out the tomatoes, placing strips of pepper along the walls. Cover the top with an umbrella of dill and a sprig of parsley. 
Pour water into a saucepan, add salt and sugar and bring to a boil. For reference: a 1 liter jar filled with cream tomatoes requires about 0.5 liters of marinade.
When all the crystals of sugar and salt have dissolved, pour the tomatoes into the jars, pouring it carefully in a thin stream.
Cover the jars of tomatoes with lids and wrap them in a blanket. Let the jars sit like this for 15 minutes.
Then, using a special lid with holes, pour the marinade back into the pan and put it on high heat, bring to a boil.
Pour vinegar into each jar of tomatoes, then pour in the boiling marinade.
The recipe for these pickled tomatoes is one of my must-haves. When the next jar opens, I drink all the brine like a maniac while the family enjoys delicious tomatoes. I have been preparing these tomatoes for several years and consider this recipe to be one of the most successful, although I have never come across any critically tasteless tomatoes. Later I will share another recipe for tomatoes with delicious brine, but for now I suggest you start preparing pickled tomatoes with peppers, carrots and onions.
I give the calculation for a 2-liter jar, you can close one for testing - I often do this with new recipes. I sign the jars, and if I like the preparation, I increase the quantity next season.
Prepare all the products we need.
Wash vegetables under running water, peel onions and carrots. Cut the pepper in half and remove the seeds and stem.
The stems of the tomatoes need to be punctured with a toothpick to prevent the tomatoes from bursting. I don’t know if this step is necessary, since some tomatoes still burst, but I pierce it, it’s not difficult for me. Onions should be cut into rings, carrots into slices, peel garlic, cut hot peppers with seeds into rings.
Place an umbrella of dill and parsley sprigs, bay leaves, garlic, hot peppers and a couple of slices of onions and carrots at the bottom of a clean jar. Peel the horseradish root and also add it to the jar, about 4-6 cm, depending on the thickness. I added peppercorns to the jar, but you can use either that or hot peppers, up to your preference. Those who like it spicy - both.
Fill the jar with tomatoes, adding slices of carrots and onions, as well as slices of bell pepper.
Boil water in a saucepan and pour the tomatoes into the jar for 30 minutes, covering the jar with a lid.
Measure the required amount of salt and sugar into the pan and after a while, pour the water from the jar into it. Bring the brine to a boil.
Pour the vinegar directly into the jar and pour boiling brine over the top of the tomatoes. Roll up the jar or screw on the screw cap, turn it upside down and wrap it until it cools completely.
Marinated tomatoes with peppers, carrots and onions are perfectly stored in a city apartment.
Enjoy your preparations!
