Marinated tomatoes for the winter: 17 delicious step-by-step recipes

Tomatoes pickled for the winter are the most common type of preparations. There are a wide variety of recipes. To obtain a quality workpiece, it is necessary to observe all the subtleties of the preparation of preservation.

Subtleties of pickling tomatoes for the winter

In order for the workpiece to have good taste, the following features must be observed:

• Vegetables must be free of dents and damage. The most optimal type is fleshy or pink.
• To prevent the tomatoes from cracking during pickling, it is necessary to make punctures in several places using a toothpick.
• For pickling, use herbs such as parsley and dill. Such additives contribute to the appearance of a pleasant aftertaste.
• To correctly calculate the amount of brine, you need to divide the resulting number of liters with stacked tomatoes by two.
• Brine is prepared during the canning process. The liquid is not subject to storage and is used only in the form of boiling water.
• Vinegar must be added immediately before pouring the brine.

Vegetables do not require soaking. Wash them well enough with cold water and completely remove the remaining liquid.

Which tomatoes are best to pickle?

For blanks, you must use small sizes of tomatoes. Cream is the best. Brown varieties may also be used.

To obtain high palatability of the workpiece, it is necessary to give preference to fleshy, sweet varieties.

Preparation of containers

In order for the workpiece to stand for as long as possible, the correct preparation of the container is of great importance. Banks must be washed and rinsed several times in clean water. A prerequisite for harvesting is the processing of cans with steam. Also, glass containers can be roasted in the sun or in a microwave oven.

If special lids are used for twisting, you must first dip them in boiling water and only then twist the container with conservation.

Cooking Methods

Each recipe has individual features that must be followed.

Classic Finger Licking Recipe

The recipe has no complexity and is done in a short time. For harvesting, it is recommended to use a 3-liter jar. Smaller containers may cause damage to the tomatoes, resulting in an unattractive harvest.

Components:

• tomatoes - 2 kg;
• greens;
• garlic, onion;
• oil - 3 spoons.

Marinade:

• s alt - 3 tablespoons;
• sugar - half a glass;
• vinegar - glass;
• peppercorns - 5 pieces.

Preservation process:

• chopped onion and garlic;
• put greens, garlic in the first layer;
• coarsely chop the vegetables and lay through a layer with onions;
• make marinade;
• pour brine over vegetables and sterilize.

Vegetables retain their shape well and are saturated with onion flavor. It is necessary to sterilize the workpiece for at least 10 minutes, otherwise the vegetables may ferment.

No sterilization "Very tasty"

You can pickle a tomato using a simple method, but the appetizer is tender and can be used as an addition to a side dish.

Components:

• tomatoes - 2 kilograms;
• garlic - 1 head;
• peppercorns;
• greens;
• vinegar to taste.

The ingredients are used for filling, as for the previous recipe.

The workpiece is prepared as follows:

• make the first layer, which consists of greens, garlic, pepper;
• put vegetables, pour brine, drain;
• add vinegar and pour boiled brine.

If you cannot remove the stalk, you need to make several holes with a toothpick. This procedure will preserve the integrity of vegetables. Tomatoes have a pleasant garlic taste and are stored for a long time.

With grated garlic

This harvesting method is also called "tomatoes in the snow". It has an attractive appearance that can surprise guests.

Components:

• tomatoes - 1 kilo;
• garlic - 10 cloves;
• half a glass of sugar;
• s alt - 1 spoon;
• 1 tablespoon of vinegar.

Algorithm for preparing the workpiece:

• tomatoes must be put in a glass container;
• sprinkle garlic and spices;
• add brine.

Garlic gives the preparation a unique taste and bright aroma. Shake the preserve lightly before serving.

With mustard seeds

Mustard allows you to make the workpiece more fragrant. Mustard seeds are a very common ingredient in canning.

Components:

• small tomatoes - 1 kilo;
• chili - small pod;
• mustard - pinch;
• garlic to taste.

The following components are used for filling:

• s alt - 1 spoon;
• sugar - 2 tablespoons;
• dill grain - pinch.

Operated actions:

• put garlic, chili in the first layer;
• fold tomatoes;
• pour brine, drain liquid;
• add mustard, pour over and twist.

Additional spices may be used but are at the discretion of the chef.

With vinegar essence

This method is simple and, in comparison with other recipes, does not reduce the taste of tomatoes.

Components per three liter capacity:

• red tomatoes;
• water;
• spoon of s alt;
• sugar 5 spoons;
• acetic essence - 1 teaspoon.

Preparing the workpiece:

• put tomatoes in a jar and pour boiling water;
• drain water, prepare brine;
• fill with brine and twist.

The use of essence gives the workpiece a pleasant aroma, a little sourness. Also, such blanks are stored for a long time without reducing the taste characteristics.

With cucumbers

Tomatoes can be closed with cucumbers. This blank allows you to combine two snacks in one container. In this case, cucumbers and tomatoes will have different tastes.

Components:

• tomatoes - half a kilogram;
• cucumbers - half a kilogram;
• s alt - spoon;
• sugar - 3 tablespoons;
• vinegar - 2 tablespoons;
• greens;
• garlic - 6 cloves.

Canning process:

• put garlic, herbs in a jar;
• put tomatoes and cucumbers in a jar;
• prepare the brine, add the vinegar to the vegetables and pour the resulting brine.

Cucumbers have a pleasant taste. Some recipes also add lots of bell peppers.

With aspirin and vinegar

Tomatoes retain their shape and can stand through the winter without changing their taste.

Components for three liters:

• small tomatoes - 2 kg;
• sweet pepper;
• garlic - 2 cloves;
• greens;
• bay leaf;
• peppercorns.
• vinegar - 2 tablespoons;
• s alt - half a spoon;
• sugar - 1 spoon;
• acetylsalicylic acid - 3 tablets.

Preservation preparation process:

• put garlic, bay leaf, herbs, peppercorns at the bottom of the jar;
• cut sweet pepper and place with vegetables;
• put tomatoes;
• add spices and aspirin;
• fill with brine and screw on the lid.

Cooking such an appetizer very quickly, if desired, you can add horseradish root or its leaves.

With citric acid and garlic inside

Using citric acid is an alternative to vinegar. However, preparations with citric acid differ in taste and emphasize the taste of tomatoes.

Components:

• tomato - 1 kilo;
• garlic - taken according to the number of tomatoes;
• greens;
• sugar - 2 tablespoons;
• s alt - 1 spoon;
• acid - half a teaspoon.

Cooking:

• The stalk is removed from the tomatoes. Place a clove of garlic in the hole.
• Tomatoes are placed in a jar, on the bottom of which greens are placed.
• Prepare the brine.
• Pour citric acid into a jar and fill with brine.

Close with special covers or metal ones with a key. Conservation differs in appearance. Vegetables, when eaten, have a pleasant garlic flavor that permeates the flesh of the tomato.

Important. To make the tomatoes more fragrant, you can put a currant leaf on top.

With cinnamon and cloves

The combination of cloves and cinnamon achieves good taste. Such flavors are suitable for lovers of bright flavor combinations.

Components:

• tomatoes - 1 kilo;
• garlic - 3 cloves;
• cinnamon - on the tip of a teaspoon;
• cloves - 10 pieces;
• s alt - half a tablespoon;
• sugar - spoon;
• vinegar - half a tablespoon.

Cooking:

• you need to make a hole in each tomato and insert a clove star;
• put garlic, cinnamon and vegetables at the bottom of the jar;
• fill with boiling water;
• drain liquid, add spices and bring to a boil.

The glass container is twisted. Some housewives add mint and basil leaves. However, such taste characteristics of the preparation are considered by each person individually.

With apples and apple cider vinegar

This marinating method requires a container of at least three liters.

Components:

• tomatoes - 2 kilograms;
• parsley;
• large apples;
• apple vinegar - 2 tablespoons;
• s alt - spoon;
• sugar - 3 tablespoons.

Cooking:

• apples are cut into slices;
• greens are placed in jars, after which apples and tomatoes are layered;
• brine is brought to a boil;
• pour vinegar into vegetables and pour brine;
• sterilize 10 minutes.

Many users prefer this simple recipe due to the unique taste of apples that resemble soaked ones.

With carrot tops

This recipe is the same as for preparing tomatoes with vinegar and aspirin. The only distinguishing feature is that a few sprigs of carrot tops are added instead of other greens. The recipe is simple, does not require sterilization and has good taste.

With bell peppers

The recipe is very simple, allows you to make a blank that can be used as an addition to the side dish.

Components:

• small tomatoes - 1 kg;
• pepper - 1 kg;
• s alt to taste.

Cooking:

• grind the pepper in a blender;
• peel the vegetables;
• put half of the tomatoes in a jar, chop the rest and mix with pepper, bring the tomato mixture to a boil and s alt to taste;
• pour vegetables with tomato mixture.

Such a blank is stored in a cold place.

In Czech

A distinctive feature of this type of preparation is the unusual onion-garlic taste of tomatoes. The blank will be a godsend for the whole family on weekdays, and will also be able to decorate the table for the holidays.

Components:

• tomatoes - 2 kilograms;
• onion - 600 grams;
• greens;
• bell pepper - 600 grams;
• garlic - 10 cloves.

For marinade used:

• water - 2 liters;
• s alt - 2 tablespoons;
• sugar - 5 tablespoons;
• oil - 2 spoons;
• vinegar - 3 spoons.

Cooking:

• chopped garlic, herbs and onion and put on the bottom of the jar;
• tomatoes are stacked, the next layer is peppers;
• layers are repeated until the container is full;
• boiled marinade is poured over vegetables and sterilized for 10 minutes.

Preservation can be stored in the refrigerator with a tight lid.

Marinated green tomatoes

The use of unripe tomatoes also allows you to create universal preparations for the winter. The taste of unripe vegetables is in no way inferior to others. And in some cases they even outperform.

Components:

• green tomato - 2 kg;
• garlic - 1 head;
• carrot;
• greens.

To prepare the brine:

• water - 2 liters;
• s alt - 2 tablespoons
• sugar - half a cup;
• vinegar - 3 spoons.

Cooking:

• grind carrots and garlic;
• put greens on the bottom of the glass container;
• carrots and garlic are put into the cuts on the tomatoes;
• put vegetables in a jar and pour boiling water;
• drain liquid, make marinade;
• fill and screw on the lid.

Green vegetables must be selected the same size, no more than a chicken egg.

With bow

This method of harvesting tomatoes involves laying out the tomatoes in layers along with the onions. Since the onion enhances the flavor of the tomatoes, no additional spices are required. The recipe has similar components to Czech pickled tomatoes. The only difference is that this recipe is marinated without dill.

Marinated cherry tomatoes

Cherry is distinguished not only by its small size, but also by its delicate taste. During the preparation of the preparation, it must be taken into account that vegetables are quickly damaged, and therefore require special handling.

Components per 1 liter:

• cherry - 3-4 branches;
• garlic - 2 cloves;
• greens;
• s alt - teaspoon;
• sugar - 2 teaspoons;
• vinegar - spoon.

Algorithm of actions:

• the first layer in the bank - greens;
• sprigs with tomatoes put in a jar;
• add marinade, roll up.

You can also serve such a dish on the table with sprigs. Tomatoes can serve as a dish or be used for decoration. Tomatoes keep their shape. In order to accommodate a large number of vegetables, cherry tomatoes can be separated.

With sugar

Sweet tomatoes have a special flavor and are often a favorite preserve for children. The method is simple and takes 15 minutes.

Components:

• vegetables - 2 kilograms;
• sugar - 6 tablespoons;
• s alt - 1 spoon;
• vinegar - 1 spoon.

Cooking:

• put vegetables and spices in a jar;
• pour brine, twist.

The preparation does not have a sharp taste. It can be used as a main dish or as an addition to a side dish. Also, special attention should be paid to the brine, which has a pleasant sweetish-sour taste and can be eaten. After opening the container, vegetables can be stored in the refrigerator for a long time without losing their taste.

Storage Features

Blanks must be stored in the basement or on the balcony. The place should be well ventilated and not let in moisture. Also, the place where the blanks are stored should not be exposed to sunlight.

Expiration date

The shelf life of pickled tomatoes depends on the ingredients that are used. On average, the shelf life should be at least 1 year. If the brine is cloudy and the lid is swollen, the workpiece is not used for food.

Pickled tomatoes are the main preservation that can be found in almost every home. Properly canned tomatoes will be a variety on the daily menu throughout the winter.

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