S alting tomatoes with onions for the winter: 7 recipes with step by step descriptions and photos

In winter, there is a lack of fresh vegetables, which are a valuable source of vitamins. Therefore, it is very important to take care of tasty and he althy preparations in advance, which are appropriate for both everyday and festive tables. We offer the most successful recipes for s alting tomatoes with onions for the winter. They are distinguished by ease of implementation and excellent taste properties.

Secrets of s alting tomatoes with onions for the winter

S alted tomatoes with onions are an indispensable preparation for the cold period. There are several secrets that will help make the product as tasty, high quality and he althy as possible.

Before cooking, it is important to select absolutely he althy fruits that are identical in size, color and degree of ripeness. It is best to use small to medium tomatoes that can be canned whole - they have the best taste, look attractive and appetizing, and keep well.

In order for the pickle for tomatoes to turn out transparent and beautiful, you need to put a few whole cloves of garlic in it. It is undesirable to cut garlic into pieces, as this will lead to turbidity of the brine and possible explosion of cans with preservation.

Preparation of containers and products

For s alting tomatoes with onions for the winter, glass containers are used that are suitable in size. The jars must first be washed with water and soda, and then sterilized in the oven or over a large saucepan with steam.

Preservation requires selection of medium-sized, ripe vegetables with a firm texture, without any damage, spots or other unfavorable signs.

Tomatoes must first be washed, blanched for several minutes over steam and cooled naturally. Such treatment will completely rid them of bacteria. In order for the fruits not to burst during the preservation process, each of them must be carefully pierced with a toothpick.

The best recipes

There are several simple recipes for s alting tomatoes, differing both in cooking technology and in the set of auxiliary ingredients. After reviewing them in detail, you can choose the appropriate option for each case.

Classic recipe

S alted tomatoes according to the classic recipe - an addition to any second course.

The list of required ingredients includes:

• one and a half kilograms of ripe dense tomatoes;
• onion;
• allspice and black peppercorns;
• a couple of bay leaves;
• a few fragrant cloves;
• dill inflorescence.

In addition, one and a half liters of water should be prepared, as well as 45 ml of vinegar, s alt and sugar to taste for the marinade.

Cooking process:

1. Alternately arrange whole tomato and onion rings.
2. Add table vinegar.
3. Pour boiling water for 15 minutes.
4. Pour liquid into a saucepan, add sugar, s alt, bay leaf and other spices. Boil for ten minutes.
5. Pour the marinade into jars, then cork them with metal lids.

Option without sterilization

To spend a minimum of time harvesting tomatoes for the winter period, you can use the recipe without sterilization. Such preservation is best prepared in liter containers.

This will require:

• 800g selected ripe tomatoes;
• onion;
• 1 sprig of parsley and dill each;
• laurel leaf;
• 5-7 allspice peas;
• 4 tbsp. l. 9% table vinegar;
• 1 tbsp l. sugar;
• 1 tsp s alt.

In a container, put dill, bay leaf, peppercorns, onion in the form of semi-rings in succession. Fill the container to the top with tomatoes, pour boiling water over it, soak for 20 minutes. Boil the liquid drained back into the pan. Refill the contents of the jar and drain back. Pour sugar and s alt into the liquid and bring to a boil at the maximum burner power. Minimize the flame level after adding table vinegar. Pour the marinade and roll up the containers.

With garlic

Garlic will give the brine transparency, and the tomatoes will have a spicy spicy taste.

For this recipe you need to prepare:

• 700 g main fruits;
• 1 liter of water;
• 1 onion;
• 2 garlic heads and the same number of bay leaves;
• a teaspoon of s alt;
• 9% table vinegar - to taste.

To pickle tomatoes in this way, you need:

1. Put onion rings on the bottom of sterilized containers, and bay leaves on top of them.
2. Layer the tomatoes and onion rings in layers.
3. Fill the empty space with peeled, whole garlic cloves.
4. Pour boiling water over and wait about half an hour.
5. Pour the water back into the saucepan, add the sugar and s alt and keep over medium heat until boiling.
6. Add the vinegar and the cooked marinade, then seal tightly with an airtight lid.

With greens

Fresh fragrant greens will favorably emphasize the taste of tomatoes. Required:

• 2 kg tomatoes (medium size, firm and firm texture);
• celery, parsley, dill and basil or other fresh herbs to taste;
• 1 onion;
• 3 garlic cloves.

Marinade is prepared based on the following ingredients:

• 9% table vinegar (3-4 tablespoons);
• 1 liter of water;
• s alt and granulated sugar (2 tablespoons each);
• 2 bay leaves.

Tomatoes and herbs need to be washed and dried. Peel the onion and garlic and chop as desired. Alternately put tomatoes and greens in a container in layers.

To prepare the marinade, boil water and add s alt, sugar, bay leaf, pepper and vinegar to it.

Pour containers with marinade and sterilize for 12 minutes. Boiling water in a saucepan should reach the neck of the jars. Lids for containers also need to be kept in boiling water for several minutes.

After seaming, the container should be turned upside down and covered with a blanket or a large towel.

With bell peppers

The taste of juicy and sweet bell pepper goes well with tomatoes, so this pickling option is very popular. It requires:

• 1.5-2 kg of tomatoes;
• 3 pcs bell pepper;
• 1 piece onion;
• fresh herbs - to taste;
• 3 tbsp. l. s alt and vinegar;
• 3-4 tbsp. l. granulated sugar;
• 5-7 allspice peas.

Put the onion rings and bell pepper, cut into several parts, into the prepared sterilized container. Then put the tomatoes close to each other to the top of the jar. Pour boiling water over vegetables and cover with a sterilized lid. Leave for 20 minutes, then drain the water into a saucepan and add table vinegar and s alt with sugar to it to make a brine. Boil the liquid for several minutes until all the components are dissolved, and then pour the jars with it. Roll up the containers, put them upside down on a flat surface and wrap them up for a day.

With horseradish and spices

This recipe allows you to cook a spicy spicy twist.

The ingredients used are:

• 600g tomatoes;
• 500ml water;
• 1 whole root and horseradish leaf each;
• 2 currant and cherry leaves each;
• medium onion;
• bay leaf;
• 2 tbsp. l. 9% vinegar;
• 1 tsp each s alt and sugar;
• 2-3 peas of allspice and black pepper;
• 2 fresh dill florets.

At the bottom of the jar put the washed leaves of cherries, currants and horseradish, dill sprigs, chopped onions, and finely chopped or grated horseradish root. Pour boiling water over the components and close the jar with a sterilized lid for 10 minutes. Pour water into a saucepan and boil again, s alting, as well as adding vinegar and sugar. Fill containers with brine, roll up and insulate upside down.

Sliced tomatoes with onions

This recipe is suitable for harvesting juicy ripe tomatoes of large size. You need the following ingredients:

• 700g tomatoes;
• 1 pc. onions and medium bay leaves;
• 5-7 peas of allspice and black pepper;
• 2 tbsp. l. sugar, s alt and 6% table vinegar;
• fresh herbs and garlic to taste.

At the bottom of a sterilized jar put thinly sliced onion and dill, as well as peppercorns. Cut large tomatoes into equal slices and fill a jar with them. Pour boiling water over the vegetables and keep in this state for 15 minutes. After that, drain into a saucepan and pour again - repeat this procedure three times. For the third time, add vinegar, sugar, s alt and spices. Distribute the finished marinade into containers.

How and how much you can store blanks

Maximum storage period is 1 year. In a closed sealed container, the product retains its properties at room temperature. It is permissible to store an open jar only in cool rooms or in a refrigerator.

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