Pickled tomatoes without vinegar for the winter: 16 recipes with photos

Bite is most often used for harvesting tomatoes. This product is an excellent preservative, but can be harmful to he alth. Therefore, it is advisable to replace it with more harmless products: honey, citric acid, mustard, sour fruits and berries. Then pickled tomatoes, prepared without adding vinegar, will only benefit.

Rules for preserving tomatoes without vinegar for the winter

So that the blanks do not deteriorate, you must adhere to certain rules:

• water for pouring is taken from spring or from under the filter;
• so that the skin does not crack, the fruits are pierced with a toothpick;
• as spices that prolong the shelf life, add dill, horseradish, cloves, peppercorns, garlic, parsley, celery or cherry, currant, laurel leaves;
• preserved in sterile containers;
• leave as little air as possible between lid and contents;
• after twisting, turn the jars upside down, cover tightly and leave to cool.

Selection and preparation of vegetables

Well-ripened seasonal tomatoes are suitable for preservation. The fruits are picked whole, without damage and dents. Medium-sized tomatoes that fit easily into the neck of a jar are ideal.

Pay attention to yellow tomatoes, as they have more nutrients. Yellow fruits have a rich taste and aroma.

How to prepare the container?

Before canning, glass containers are washed in soda solution and rinsed. Sterilized over hot steam or heated in an oven at 200 degrees, pouring a little water. Depending on the volume, jars are sterilized from 10 to 20 minutes. Lids are washed and boiled for at least 5 minutes.

Recipe examples

There are many recipes without the use of vinegar. Therefore, each housewife will be able to choose the most suitable one.

The classic way

Ingredients:

• tomatoes;
• rock s alt;
• clean water.

It is important to observe the dosage of s alt:

• per jar 1 l - 1 tsp (sterilize 30 min.);
• for a 2 l jar - 1 tbsp. without a slide (sterilize 40 min.);
• for a 3 l jar - 1 tbsp. top (sterilize 50 min.).

1. The washed fruits are placed in a container, covered with s alt and poured with cold water.
2. Cover with lids, put in a saucepan, cover the bottom with a towel, pour warm water and sterilize.
3. Hot cans are immediately rolled up, cooled.

No sterilization

Ingredients:

• 2.5 kg ripe tomatoes;
• 2 tbsp table s alt;
• 5 garlic cloves;
• 2-3 stalks of greens;
• 2 liters of water;
• 2 tbsp sweet sand;
• spices.

1. Put spices, garlic and herbs.
2. Stuff a jar with fruits, fill with boiling water, cover with lids for 20 minutes.
3. Drain, boil and re-scald contents.
4. After 20 minutes they remove the water, throw in the spices, prepare the marinade.
5. Pour them a snack, roll them up.

With citric acid

Ingredients:

• 1.3 kg firm tomatoes;
• 1 liter of water;
• 1 tsp citric acid;
• 1 bell pepper;
• 3 tbsp sugar;
• 2 cloves;
• 1 tbsp s alt;
• greens;
• spices.

1. Place greenfinch, slices of paprika, spices and tomatoes in a container. Pour boiling water.
2. After 15-20 min. everyone pumps, throws lemon, s alt and granulated sugar.
3. The liquid is boiled, the contents are poured. Clogged.

With aspirin

Ingredients:

• 2 kg cream;
• 3 aspirins;
• 3 garlic cloves;
• 1 sweet pepper;
• 5 pcs. allspice and cloves;
• 2 sprigs of tarragon;
• 0.3 chili;
• 1 bunch of dill;
• 4 tbsp sweet sand;
• 2-3 cherry leaves each;
• 1 tbsp rock s alt.

1. Put half of the herbs, spices and spices. Alternating cream, garlic and sweet paprika, fill the container. The remaining spices are placed on top.
2. Fill the container with boiling water, cover, hold until cool and strain.
3. Repeat the procedure. They drain the water, add spices and chili rings.
4. Fill the container with the marinade, pour out the powdered tablets. Clogged.

In order for the aspirin to be evenly distributed throughout the contents, the jar is turned over on its side and rolled on the surface of the table.

With mustard

Ingredients:

• 3 kg tomatoes;
• 5-7 currant leaves;
• 5 laurels;
• 5-7 pcs peppercorns;
• 2.5 liters of spring water;
• 6 tsp mustard seeds;
• 0.5 tbsp table s alt;
• 1 tbsp sweet sand.

1. Distribute leaves, peppercorns and fruits into jars.
2. Marinade is prepared from water, s alt, sugar and mustard.
3. The workpiece is poured with brine, closed and lowered into the cellar in a day.

In jelly

Ingredients:

• 4 kg tomatoes;
• 4 tbsp gelatin;
• 1 tbsp granulated sugar;
• 4 tbsp rock s alt;
• 1 kg onion;
• 3 liters of clean water;
• lavrushka, garlic, allspice;
• greens.

1. Tomatoes, onion rings and garlic are laid in turn in a container.
2. Soak gelatin crystals in a glass of water. Spices are put in the rest of the water, marinade is boiled.
3. Swollen gelatin is mixed with hot filling and filled into filled jars.
4. Sterilize the workpiece for 10 minutes, clog.

With honey and lemon

Ingredients:

• tomatoes;
• 1 liter of water;
• 100 ml natural honey;
• juice of 2 lemons;
• 1.5 tbsp rock s alt;
• 2-3 stalks of basil and parsley each;
• 3-4 garlic cloves.

1. The fruits are peeled, sent to jars, spreading greens on the bottom.
2. The honey marinade is being prepared. Pour tomatoes over it, clog it.

Variant with grapes

Ingredients:

• 1.3 kg tomatoes;
• 320g grapes;
• 2 tbsp sweet sand (sugar);
• 1-2 sweet peppers;
• 1 tbsp s alt;
• garlic;
• 1 liter of water;
• herbs.

1. The ingredients are placed in a sterile container, poured for 20 minutes. clean boiling water.
2. Vodichka decant, bring to 100 gr. with s alt and sugar.
3. The marinade is poured, corked.
4. It is better to take sweet and sour pink or white grapes.

With apples

Ingredients:

• 3 kg cream;
• 4 apples (Antonovka);
• 6 tbsp table s alt;
• 6 tbsp sugar;
• 3 liters of water;
• garlic;
• fragrant herbs;
• peppercorns.

1. Fruit is cut into slices.
2. The components are placed in jars, scalded for 20 minutes.
3. The drained liquid is boiled with spices.
4. The blank is poured and rolled up.

With bell peppers

Ingredients:

• 10 pcs medium tomatoes;
• 1 bunch fresh parsley;
• 1 sweet pepper;
• 1 tbsp s alt;
• 2 garlic cloves;
• 2 tbsp granulated sugar;
• 0.3 tsp citric acid;
• 5 pcs black pepper;
• 2 laurels.

1. Lavrushka, garlic cloves and peppercorns are laid. Then they throw in tomatoes and paprika. Herbs and a few cloves of garlic are rammed under the very neck.
2. Pour boiling water over everything for 15-20 minutes
3. Decanted water, add 50 ml of boiling water, sugar and table s alt. Jars are filled with boiling liquid, pouring lemon into it. Roll up.

With currant leaf

Ingredients:

• 2 kg cream;
• 5 black currant leaves;
• 1 shot glass (50 ml) s alt;
• 2-3 shots of sweet sand;
• 1 liter of water;
• 1 sweet pepper;
• 0.5 heads of garlic;
• 1 chili;
• lavrushka;
• dill seeds.

1. Put spices, leaves, garlic, vegetables and sweet paprika.
2. Fill up to the neck with boiling water, decant after 15 minutes.
3. Based on the drained liquid, prepare the filling by adding s alt, sugar and chili.
4. Pour the workpiece with brine and roll up the lids.

With spices

Ingredients:

• 2 kg ripe tomatoes;
• 1 sheet of horseradish;
• 1 medium head of garlic;
• 1 chili;
• 3 laurels;
• 1 sweet pepper;
• 5-7 pcs. black and allspice;
• 1 liter of water;
• 1 tbsp table s alt;
• 2-3 tbsp sugar;
• 1 tsp dill seed.

1. The appetizer is prepared according to the technology described above.

With cherry tomatoes

Ingredients:

• 1 kg cherry;
• 2 tbsp granulated sugar;
• 2-3 laurels;
• 1 tbsp fine s alt;
• 3-4 pcs black pepper;
• 1 l tomato (pitted);
• 3 pcs aspirin.

1. The fruits are pierced, filled with containers.
2. Pour in boiling water, drain after 15 minutes.
3. Marinade is made from tomato juice, s alt, granulated sugar, black pepper and garlic.
4. The liquid is drained, an aspirin tablet is given into each jar of 0.5 liters and filled with filling. Clogged.

With green tomatoes

Ingredients:

• 2 kg tomatoes (green);
• 6 tbsp sweet sand;
• 1.5 l of tomato;
• 2 tbsp table s alt;
• 2 pcs aspirin;
• 0.5 tsp cinnamon powder.

1. Jars are filled with tomatoes.
2. Filled twice with boiling water, holding for a quarter of an hour.
3. Spices are thrown into the juice and boiled for several minutes. The contents of the jar are poured with brine for the third time, putting aspirin tablets. Roll up the lids.

With sweet tomatoes

Ingredients:

• tomatoes;
• 2 laurels;
• 4 garlic cloves;
• 2 tbsp sugar;
• 1 liter of spring water;
• 2 tbsp rock s alt.

1. Large sweet fruits are divided in half or quarters. Lay out in steamed jars, before laying coarsely grated garlic and lavrushka.
2. The water is boiled with s alt and sweet sand.
3. Fill in. Sterilized for a quarter of an hour. Roll up.

Lecho for the winter

Ingredients:

• 10 kg cream;
• 6 kg sweet pepper;
• 2 tbsp vegetable oil;
• 4 tbsp s alt;
• 4-6 pcs. cloves and pepper-pot;
• 3 tbsp. granulated sugar;
• 2 tsp citric acid;
• 6-8 garlic cloves.

1. Vegetables are freed from the skin and seeds, cut into slices.
2. Stew them for 10 minutes, seasoning with s alt, sugar, citric acid and butter.
3. Spices are thrown into the container, filled with boiling lecho and rolled up.

How to properly store conservation

1. Storage place should be dry, cool and dark. Suitable cellar, basement.
2. Bite-free blanks are stored for no more than 1 year.

An open jar of tomatoes is stored in the refrigerator under a nylon lid for no more than 3 days.

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