Marinated tomatoes with onions: 11 best recipes for the winter at home

From the beginning of autumn, it is time to preserve vegetables for the winter. From one type of vegetable, you can prepare many variations of pickles. Ordinary pickled tomatoes with onions are cooked in more than ten ways. Tomatoes are delicate vegetables. Before conservation, you need to know which tomatoes to choose according to the consistency, how to properly fill the jars. The shelf life of tomato blanks depends on the container, it must be sterile clean.

Secrets of canning tomatoes and onions for the winter

During the long period of preservation of tomatoes for the winter, the housewives found a couple of secrets that allow them to store the blanks longer and leave the saturated color of the tomatoes.

The addition of vitamin C during preservation of tomatoes allows you to keep their natural bright color for a long time. The method allows you to remove air from the glass container to stop the reactions in which the peel begins to change color. Housewives use a tablet of ascorbic acid per three-liter jar.

Do not choose large tomatoes for canning, it is better to leave them for making filling. Small and medium tomatoes are suitable for canning.

So that they do not crack during conservation, it is recommended to pierce the peel with a toothpick in one place.

Requirements for the main ingredients

For pickling tomatoes with onions, it is better to choose small and medium sizes, of the same variety, degree of maturity. Tomatoes should not be overripe, but elastic and firm to the touch. Tomatoes are washed in warm water several times. Any germs remaining on the tomatoes will affect the shelf life of the cut.

To remove the skin from the tomatoes, you first need to blanch them for a couple of minutes. Then the skin is easily removed from the tomatoes chilled in cold water. You can leave it on, but blanching will still destroy all the microbes from the skin.

Preparation of containers

Glass containers must be thoroughly washed with a brush. For complete cleanliness, getting rid of germs, it is recommended to wash with soda. Dried jars are usually sterilized for about 14 minutes. The lids must also be washed and boiled for 7 minutes. Absolutely all dishes, down to a small spoon, must be sterile clean. Germs must not be allowed to enter glass containers.

Best Recipes

All ingredients for recipes are designed for a three-liter jar. The cooking steps will begin with all the ingredients and containers prepared and sterilized in advance, ending with the last steps before rolling the jars.

Classic tomato and onion recipe

What you need:

• 2 kilos of small tomatoes;
• 4 black peppercorns;
• umbrella (with seeds) dill;
• 3 pinches of sugar;
• 2 large bay leaves;
• 1 large onion;
• 3 tbsp coarse s alt;
• 3 tablespoons of 9% vinegar.

Step cooking:

1. Cut the onion into rings, then arrange the vegetables on top of each other in the jar. Drizzle vinegar over the top.
2. Pour boiling water, wait a bit and pour the solution into the pan.
3. Add remaining ingredients to a saucepan with drained water. Boil a little on medium heat.
4. Pour over vegetables.

Quick way without sterilization

For harvesting you need:

• 1.5 kilograms of medium and small tomatoes;
• 2 tablespoons coarse s alt;
• large dill inflorescence;
• 3 pinches of granulated sugar;
• 2 large bay (dried) leaves;
• 2 medium onions;
• 6 allspice or black peppercorns;
• 2 tablespoons of 9% vinegar.

Step cooking:

1. Cover the bottom of a glass container with herbs, sprinkle with spices. Lay the sliced onion on top. Then lay out the tomatoes.
2. Fill tomatoes with hot boiling water, wait 17 minutes. Pour water into an enamel bowl.
3. Sprinkle granulated sugar with medium-sized s alt into the solution. Keep the solution for a while, then pour in the vinegar.
4. Pour over the top of the solution to the neck of the jar.

With garlic

Ingredients for pickling:

• 2 kilos of small to medium red tomatoes;
• 2 bay (large) leaves;
• 2 tablespoons coarse s alt;
• 2 small onions;
• 6 black peppercorns;
• 6 small garlic cloves;
• 2 tablespoons of 9% acetic acid.

How to cook:

1. Place the vegetables on the pre-laid spices. It is necessary to alternate layers with garlic cloves.
2. Pour hot water into a glass container for half an hour. Then pour the solution into a saucepan.
3. Combine water and coarse s alt. Boil a little.
4. Pour marinade over everything.

With greens

You will need the following products:

• 2 kilos of small red tomatoes;
• 3 bay leaves;
• 3 pinches of sugar;
• 1 large onion;
• 2 tablespoons coarse s alt;
• 6 sprigs of different greens;
• 2 tablespoons of 9% vinegar.

How to cook:

1. Cut the onion into pieces. Put chopped fresh herbs with vegetables in a glass container.
2. Pour remaining ingredients into boiling water.
3. Pour the decoction into the jar.
4. Sterilize a quarter of an hour.

With bell peppers

What to take from products:

• 2 kilograms of small tomatoes;
• a couple of Bulgarian (it is better to take more in size) peppers;
• 3 pinches of sugar;
• 1 big bow;
• 2 tablespoons of s alt;
• 5 branches (better to take without stems) greenery;
• 6 peppercorns;
• 2 tablespoons of vinegar.

Step cooking:

1. Put chopped onion slices in a glass container. Add pieces of sweet pepper to them. Arrange tomatoes tightly on top of them.
2. Pour boiling water, after 12 minutes pour it into the pan.
3. Pour the remaining ingredients into the broth. Cook for a couple of minutes.
4. Pour it on the blank.

With horseradish and spices

Ingredients for pickling:

• 1.5 kilograms of medium tomatoes;
• umbrella (with seeds) dill;
• 1 medium root and large horseradish leaf;
• 4 black peppercorns;
• 2 (medium) bay leaves;
• 2 medium onions;
• 2 tablespoons coarse s alt;
• 2 pinches of sugar.

Cooking:

1. Greens, spices, onions, finely chopped horseradish root and tomatoes spread out in a marinating container.
2. Pour hot water over the top, pour it back after 13 minutes.
3. Add the remaining ingredients to the poured water and boil the broth.
4. Pour over vegetables, leave for a while - let stand in the marinade.

With carrots

Required products:

• 1.5 kilograms of small tomatoes;
• 3 small carrots;
• 5 pinches of white sugar;
• 2 small onions;
• 4 sprigs of any greens;
• 2 tablespoons coarse s alt;
• 7 pieces of black peppercorns;
• 2 medium bay leaves;
• 2 tablespoons of vinegar.

How to cook:

1. Chop the carrot and onion into medium pieces, place in a jar in layers with whole tomatoes.
2. Put the rest of the products in a glass container and pour hot boiling water into it.

With butter

What to take for cooking:

• 2 kilos of red tomatoes;
• 1 onion (large) onion;
• 2 tablespoons coarse s alt;
• 1 tablespoon (preferably sunflower or olive) vegetable oil;
• 3 large bay leaves;
• 6 peppercorns;
• 2 tablespoons of 9% acetic acid.

How to cook:

1. Chop chopped onion with other ingredients and tomatoes.
2. To make a marinade, sprinkle all that's left except the oil together in s alt water. Boil a little.
3. Pour the resulting solution over the vegetables. Top with calcined oil.

In gelatin

Take:

• 1.4 kilograms of small (the smaller the better) tomatoes;
• 2 medium onions;
• 3 pinches of sugar;
• 5 large garlic cloves;
• 1 tablespoon (preferably olive) oil;
• 7 black peppercorns;
• pack of gelatin diluted in water;
• 2 tablespoons coarse s alt;
• 2 tablespoons of acetic acid.

How to cook:

1. Lay vegetables on top of each other, place garlic cloves at the very end.
2. In boiling water, put the remaining products, except for gelatin.
3. Pour the gelatin into the hot marinade and turn off the stove.
4. Pour everything with marinade.

No Vinegar

What you need from the products:

• 1.5 kilograms of tomatoes (do not take too big);
• 2 onion heads;
• 7 peppercorns;
• 4 branches of any greenery;
• 3 tbsp coarse s alt;
• 5 pinches of white sugar;
• cherry and currant leaves.

Cooking:

1. Pour leaves, spices, herbs into a jar.
2. Spread the vegetables in layers. Add remaining ingredients.
3. Pour boiling water over the top.

Sweet tomatoes with onions

You will need:

• 1.3 kilograms of (red, sweet) tomatoes;
• 7 peppercorns;
• onion (large head) bulb;
• 2 large bell (the sweeter the better) peppers;
• 3 pinches of granulated sugar;
• 6 heads (small) garlic;
• 2 tablespoons coarse s alt;
• 2 tablespoons of 9% vinegar.

How to cook:

1. Pour greens and spices into a glass container. Top, alternating, put vegetables.
2. Put the remaining ingredients on top. Pour boiling water into a glass container.

Storage rules

Marinated tomatoes with onions at home are stored on the balcony, in the cellar and in the refrigerator. The main thing is to observe the temperature regime required for the blanks. You can not store blanks in a room above 20 degrees - a fermentation reaction will begin.

At temperatures below zero, the liquid in glass containers turns into ice, they can crack. Room humidity should not exceed 70%. There must be good ventilation in the storage room of the blanks so that mold, fungi, and dampness do not form.

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