Sweet and sour tomatoes for the winter: 8 pickling recipes with photos

Winter preparations are an interesting and creative process. Each hostess not only puts her "soul" into cooking, but also tries to invent something original to surprise relatives and friends. Preservation of sweet and sour tomatoes for the winter - the recipe is not complicated and does not contain a large list of products. Everything is extremely simple, the main thing is to follow the cooking technology.

Secrets of harvesting sweet and sour tomatoes for the winter

In the process of many years of preparing tomato blanks, housewives have developed some subtleties and secrets of cooking, thanks to which canned tomatoes are excellent:

• dishes for blanks must be thoroughly washed, sterilized;
• tomatoes are recommended to be allowed to dry before processing;
• so that the skin on the tomatoes does not burst, it is recommended to pierce them at the stem;
• so that the jars do not burst, since boiling brine is poured, sterilization is carried out immediately before harvesting;
• so that the preservation does not deteriorate, it must be hermetically closed, this is checked by turning the jar over;
• capacities must be thoroughly wrapped until completely cooled so that the contents warm up.

Selecting and preparing vegetables

Proper selection of products and their preparation is the key to successful conservation.

Required:

• choose varieties with firm, crack-resistant skins;
• carefully sort out the tomatoes: they should not have damage and signs of spoilage;
• use fruits that fit freely in a jar, otherwise they will lose their integrity when removed in winter;
• sort fruits by maturity, size, varieties;
• wash the greens well, remove the damaged twigs.

How to prepare containers correctly?

Sterilization of containers occupies a special place in the process of harvesting for the winter. Required:

• wash jars thoroughly, preferably with baking soda;
• you can sterilize in several ways: in the microwave, in the oven, over steam or pour boiling water;
• boil the lids for 2-3 minutes.

The most delicious recipes

Over time, the recipe has undergone many changes, resulting in many variations of delicious and varied preparations.

Option without sterilization

If a recipe contains the phrase "no sterilization", it does not mean that jars should not be sterilized. You can’t do without preliminary sterilization of the container, otherwise the pickled tomatoes will deteriorate. The recipe is based on a 3 liter container.

Required:

• tomatoes - 1.5-2 kilograms;
• laurel leaf;
• dill (umbrella) - 2-3 pieces;
• black pepper - 2-4 peas;
• garlic - 1-2 cloves;
• s alt - 25 grams;
• vinegar - 90 milliliters;
• sugar - 55 grams;
• liquid - 1.5 liters.

Sequence of actions:

1. Put greens, garlic cloves, peppercorns, bay leaf on the bottom of the container.
2. Put the washed tomatoes in the prepared container.
3. Pour boiling water over the container, cover, stand for a quarter of an hour. Tomatoes should warm up.
4. Drain the liquid, pour the indicated amount of vinegar into the container.
5. Add sugar and s alt to the liquid. Boil until they dissolve.
6. Pour boiling brine over the tomatoes, seal hermetically.

With spices and garlic

This recipe is similar to the classic one, the difference lies in the use of an additional set of spices. The marinade acquires a unique aroma and gives the tomatoes a piquant taste. It is recommended to add to the specified set of products:

• carnation - one inflorescence;
• basil - twig;
• cilantro - 2-3 sprigs;
• rosemary;
• hot pepper - small piece.

Cooking is carried out according to the classical scheme.

With horseradish and currant leaves

Currant leaves and piquantly bitter horseradish greens provide the finished dish with a unique flavor. For a 3-liter container, 5-6 blackcurrant leaves, 1-2 horseradish leaves are needed. If desired, you can add 3-4 cherry leaves.

All greens should be thoroughly washed and dried. Cooking and pouring tomatoes is carried out according to the classic recipe.

With citric acid

Tomatoes canned with citric acid, ready-made, have a pleasant subtle sourness. Citric acid is a preservative, so vinegar is not used in this recipe.

Required for a 3 liter container:

• tomatoes - 2 kilograms;
• garlic - 2 cloves;
• dill - 2-3 umbrellas;
• black pepper - 3-4 peas;
• laurel leaf;
• s alt - 25 grams;
• sugar - 55 grams;
• citric acid - 7 grams.

Sequence of actions:

1. Put greens and spices into clean jars.
2. Pack the washed tomatoes firmly.
3. Pour s alt, citric acid, sugar. Pour boiling liquid over and cover with a lid.
4. Pour warm water into a saucepan, put a flannel cloth on the bottom, put a jar.
5. Sterilize for 10 minutes, after boiling water in a saucepan.
6. Remove the jar from the pan, close tightly, turn over, wrap.

With pepper

Canned peppers with tomatoes will also appeal to lovers of vegetable snacks. Tomatoes are prepared according to the recipe above (with citric acid). For this set of ingredients you will need 1-2 sweet peppers. You can take yellow and green, then the workpiece will turn out not only tasty, but beautiful and bright. Spicy lovers can add a piece of jalapeno. Peppers must be cleaned of seeds, cut into slices, put in a jar along with tomatoes.

With greens

Greens are present in any vegetable preparation, the difference is only in its quantity and variation. Given the taste preferences of the family, it is recommended to use: parsley, cilantro, dill, basil, black currant leaves, cherries, rosemary, cumin, celery leaves, Chinese magnolia vine, thyme, oregano, tarragon. Some gourmets add pine twigs.

With lemon

In this recipe, instead of vinegar, lemon provides the sour taste and acts as a preservative. One lemon is used per 3 liter container. Tomatoes are closed according to the recipe with citric acid, pour lemon juice into the jar instead.

With horseradish, cinnamon and cumin per liter jar

Tomatoes according to this recipe will appeal to special connoisseurs of spicy taste, as the combination of cumin and cinnamon gives the finished dish a special charm. Tomatoes are preserved according to the classic recipe with vinegar. For a 3-liter container, it is recommended to use 3-4 seeds of cumin, 5-7 grams of cinnamon.

Terms and rules for storing blanks

It is recommended to store tomatoes in the cellar or basement. The optimal shelf life is up to 2 years. In the conditions of the apartment, conservation is stored for one winter. An open jar should be stored in the cold for no more than a week.

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