Tomatoes with garlic for the winter: 6 delicious recipes for preservation at home

Winter preparations from tomatoes with garlic can be extremely varied, and all of them are surprisingly tasty thanks to the good compatibility of vegetables with garlic, herbs and herbs. Tomatoes can be harvested ripe or in the phase of milky-wax maturity, whole, in pieces or pureed, with or without the addition of vinegar, with or without sterilization. Consider how to properly make different types of blanks, how and how much they can be stored.

Principles of preserving tomatoes with garlic for the winter

Tomatoes in the presence of garlic acquire a piquant, slightly vigorous taste and are an excellent snack. Sweet tomatoes with garlic stuffing, spun in jars with marinade, will please you on winter holidays and weekdays.

Requirements for the main ingredients

Tomatoes should be chosen equally ripe, even if they will be frayed. When spinning with whole fruits, it is better to choose the same type or close ones for the sizes and varieties of tomatoes.

The fruits are thoroughly washed under running water, slightly dried on a clean cloth.

Greens can be used fresh or dried. In both cases, it is thoroughly washed and dried before use. Garlic for stuffing and "snowy" dressing is finely chopped with a knife or rubbed on a fine grater, it can be passed through a garlic maker.

How to properly prepare the container

The main containers for preparations for the winter are glass jars of different capacities. Lids can be taken polyethylene, metal, threaded, or glass, with a special lock on the jar. The jars are washed with warm water and baking soda, then sterilized for 5-7 minutes in a water bath.

The most delicious cooking recipes

Let's take a look at the most delicious proven recipes for garlic tomato spins.

Tomatoes "in the snow" for the winter - you will lick your fingers

Required products:

• round tomatoes - 1 kilogram;
• grated garlic - 2 heads;
• mustard beans - 40 grams;
• black pepper beans - 5-6 pieces;
• acetic acid 9% - 40 milliliters;
• laurel leaves - 2 pieces;
• cherry leaves - 3-4 pieces.
• marinade filling: water - 2 liters, coarse s alt - 3 tablespoons, granulated sugar - 2 tablespoons.

In the base of the jar put the leaves and grain pepper. Tomatoes need to be cut off the tops - this way they will better absorb the garlic flavor, and the skin will not burst. Place the prepared fruits in a container cut side up, sprinkle with garlic and mustard.

Cook the marinade filling. Add vinegar before removing from heat. Fill the jar with marinade, sterilize for 6 minutes, roll up, warm. Chunks of garlic can make cooked canned tomatoes cloudy, but they won't affect the flavor.

Simple option without sterilization

The best taste of the workpiece can be achieved by stuffing the inside of the tomatoes with garlic cloves or their halves.

Required products:

• tomatoes - 1 kilo;
• garlic - 3 turnips;
• spicy green herbs and hot pepper - optional;
• laurel leaves - 2 pieces;
• black pepper powder - 1 teaspoon;
• filling: water - 2 liters, table s alt - 3 tablespoons, granulated sugar - 2 tablespoons, vinegar in a 9% dilution - 40 milliliters.

Cut the tomatoes, stuff with garlic and herbs, place in a glass container with a bay leaf at the bottom, sprinkle with pepper powder, fill to the brim with hot water, let it brew for 10 minutes. Then pour the resulting infusion into a saucepan, brew the marinade on it, add vinegar at the end. Finally pour the filling into a container with tomatoes, cork, warm, put it in the cellar in a day.

Recipe with horseradish

We offer a recipe for marinated halves with grated garlic, horseradish, sweet pepper and herbs.

Required products:

• tomatoes - 500 grams;
• horseradish - 1 root or less as this spice is spicy;
• garlic head - 1;
• sweet pepper - 1;
• parsley or cilantro - 1-2 bunches;
• black peppercorns - 3-4 pieces;
• clove sticks - 1-2 pieces;
• for vinegar brine: water - 1 liter, sodium chloride - 50 grams, granulated sugar - 30 grams, vinegar 9% concentration - 50 milliliters.

Cut the tomatoes in half. Spices, consisting of horseradish, garlic, sweet pepper and herbs, grind on a blender. Put peppercorns, a clove bud and a few tablespoons of the ground mixture on the bottom of the pickling container. Fold the tomato halves, alternating with the mixture. Boil the marinade, pour in the vinegar at the end. Fill slices, sterilize for 10 minutes, cork with lids, wrap for 24 hours.

With carrots

If you have a lot of unripe tomatoes left in your garden in autumn, do not rush to pickle them, make preparations for the winter in jars with garlic and carrots.

Required products:

• brown or milky wax tomatoes - 1 kilo;
• medium sized carrots - 2 root vegetables;
• hot pepper, dried in small pieces - 3-4 grams;
• garlic turnip - 2;
• black peppercorns - 5 pieces;
• laurel leaf - 2;
• for vinegar dressing: water - 1 liter, coarse s alt - 60 grams, granulated sugar - 50 grams, vinegar at a dilution of 9 percent - 40 milliliters.

Cut the tomatoes crosswise, cut the carrots into strips, chop the garlic. Stuff the vegetables with a shredder. Place seasonings at the bottom of the jar, fill it with stuffed fruits. Boil the vinegar filling, fill the prepared twist with it. Sterilize for 7 minutes, seal tightly, wrap for 20-24 hours.

With cinnamon

Cinnamon garlic cloves marinated tomatoes are best cooked whole.

Required products:

• tomatoes - 1.5 kilograms;
• garlic divided into teeth - 6;
• dill umbrellas with seeds - 1 bunch;
• black peppercorns - 5-6;
• cinnamon sticks - 1;
• cloves - 1 inflorescence;
• laurel leaves - 2;
• acetic dressing: water - 1 liter, sodium chloride - 60 grams, granulated sugar - 30 grams, vinegar at a dilution of 9 percent - 30 milliliters.

Spices put on the bottom of the container, fill it with vegetables. Boil the marinade filling with vinegar, pour the prepared tomatoes. Sterilize for 7 minutes, roll up the lids, keep warm during the day.

With butter

Tomato slices, as in a salad with olive or sunflower oil, can be sealed in glass jars for winter consumption. If everything is done according to the recommendation, you will get a very tasty snack.

Required products:

• hard ripe tomatoes - 1 kilo;
• garlic - 3 prongs;
• turnip onion - 2;
• green grass bunch - 1;
• black peppercorns - 5-6;
• bell pepper - 2;
• dry laurel leaves - 2;
• lean oil - 30 milliliters;
• for marinade filling: water - 1 liter, coarse s alt - 45 grams, granulated sugar - 30 grams, vinegar diluted 9 percent - 40 milliliters.

Cut the tomatoes into 4 slices, onion turnips and bell pepper fruits - into half rings. Line the bottom of the jar with bay leaves, add peppercorns and vegetables in layers, pour vegetable oil. Prepare a marinade with vinegar, pour into a jar, sterilize for 5 minutes, roll up, cover for a day.

Terms and rules of storage

The best storage conditions for spins are in the cellar. The air temperature of 3-4 degrees is the most suitable, humidity - 60-70 percent. Preparations with vinegar can be stored within one year, without the addition of vinegar - no more than 3 months.

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