The most delicious tomato preparations. Delicious and quick step-by-step recipes for preparing tomatoes for the winter with photos and videos

No matter what anyone says that pickling for the winter is not fashionable, that in winter you can buy everything in the store, real housewives know the value of homemade preparations. Tasty and safe, homemade vegetables become a real lifesaver in winter. They are served as a side dish for dinner or placed on festive table– in any case, the popularity of the dish remains relevant long years. Therefore, we offer you proven recipes for pickled tomatoes in liter jars for the winter.

The most popular summer preparations have been and remain pickled tomatoes and cucumbers. Among the many recipes, the most reliable, time-tested method is the method of sterilizing jars. Below is a recipe that does not take much time and guarantees a tasty result, sure to please you in winter. It should be noted that for pickling it is better to choose small, dense tomatoes; the “cream” variety is good.

Pickled tomatoes in liter jars: classic recipe

Ingredients for four liter jars:

• Firm tomatoes – 2.5-3 kg;
• Onion – 1 pc. medium size;
• Garlic – 1 head;
• Parsley – 1 bunch.

To prepare the marinade you need the following products:

• Water – 3 l.;
• Salt – 2 tbsp. l.;
• Sugar – 9 tbsp. l.;
• Bay leaf – 3 leaves;
• Peppercorns – 5-6 peas;
• Vinegar 9% -1 glass 200 ml;

Wash the jars with lids well, you can even use soap and a brush under running water, then sterilize them. Liter jars are convenient because they can be sterilized in the oven. To do this, you need to put them in a cold oven and turn on the temperature to 200°C and just leave the jars there for 20 minutes. At this time, the lids should be boiled in water for 3-5 minutes.

Place onion, cut into half rings, a couple of sprigs of parsley, and carrot rings at the bottom of the jars. Place washed and dried dense tomatoes tightly, add a layer of onion on top.

For the marinade, add salt, sugar, pepper and bay leaves to the water. Bring to a boil, turn off and pour in the prepared vinegar. While it is hot, pour into jars and place for sterilization. To do this, you need a deep saucepan with boiling water, where you place cans of tomatoes. It is important that the brine and water in the pan are at the same temperature so that the jars do not burst. When small bubbles appear in the jars, you should time 4 minutes - this is enough for sterilization. Then remove the jars from the pan, roll them up with a key and wrap them upside down until they cool.

Pickled tomatoes in liter jars without sterilization “You'll lick your fingers”

IN Lately Picklings, the preparation of which does not require sterilization, are becoming increasingly popular. It takes a lot of time and requires serious preparation, because you have to work a lot with hot objects. Among the many existing recipes, there is one that is time-tested and guarantees a delicious result. These are finger-licking pickled tomatoes, which are prepared in liter jars without sterilization.

For it, it is better to choose tomatoes of the “Cream” or “Alenka” variety; they are dense and small - ideal for a liter jar. So, the ingredients:

• Tomatoes – 0.5 – 0.7 kg;
• Water – 0.7 l.;
• Salt – 1 tbsp. l.;
• Sugar – 1.5 tbsp. l.;
• Vinegar 9% - 1 tbsp. l.;
• Dill umbrella – 1 pc.;
• Celery sprig – 1 pc.;
• Bay leaf – 1 pc.;
• Peppercorns – 3 pcs.;
• Cloves – 2 pcs.;
• Hot chili pepper - 1 ring"
• Garlic – 7 cloves.

If the housewife plans to close more than one jar, the specified ingredients are multiplied by the appropriate amount.

First you need to thoroughly wash the jar (or jars) under running water with a brush. Then dry them. Then place a dill umbrella, peppercorns, cloves, four cloves of garlic and a slice of chili on the bottom.

You need to boil water in a separate pan and pour boiling water over a jar of tomatoes. While the water is boiling, you should sterilize the lid; this is done either in a saucepan with boiling water, or you can put it in the oven for 5 minutes at a temperature of 200 degrees.

Cover the jar with a clean lid and leave for 10-15 minutes. Afterwards, pour the water back into the pan, add sugar, salt and vinegar. Bring everything to a boil. Fill the jar with the resulting hot marinade to the brim so that no air gets under the lid, after laying the remaining garlic cloves on top of the tomato.

Roll it up with a key, turn it upside down and put it in warm place for a day. Then put it in a storage room or cellar until winter.

Marinated tomatoes with citric acid: recipe for 1 liter of water

Pickled tomatoes in winter are a real salvation for those who love a hearty meal. One of the recipes for a delicious marinade is a recipe based on citric acid. For it you will need:

• Tomatoes – not very large, dense;
• Currant leaves;
• Dill – 1 brush;
• Peppercorns – 3-4 pcs.;
• Cloves – 3 pcs.;
• Garlic – 2 cloves;
• Carrots – 1 pc.;
• Sweet pepper – ½ piece;
• Salt - 1 tbsp. l.;
• Sugar – 3 tbsp. l.;
• Citric acid – 1 tsp;
• Water – 1 l.

Currant leaves, dill, peppercorns and cloves are placed at the bottom of sterilized jars. Carrots are cut into thin circles or slices - it’s not for everyone. Tomatoes are prepared by piercing the skin at the stem with a needle or toothpick. Then they are placed in a jar, sometimes putting in a couple of cloves of garlic and a few slices of sweet pepper. Boiling water is poured into the jars, they are covered with a lid for 15-20 minutes. Meanwhile, the marinade is being prepared. To do this, salt, sugar, and citric acid are added to the water. The marinade brought to a boil is poured into a jar, after draining the cooled water. They roll it up with a key and send it to a warm place to cool.

Tomatoes marinated with mustard beans

Traditionally, whole fruits are used for pickling tomatoes. But there is a whole series of recipes where tomatoes are marinated in halves. This original solution allows you to beautifully set the table. I offer you one of these “half-hearted” recipes. Its uniqueness lies in the addition of mustard seeds, which gives the dish a special taste.

Let's prepare (for a 1 liter jar):

• Tomatoes
• Mustard beans (2 teaspoons)
• Herbs (parsley, basil)
• Garlic (3 cloves)
• Allspice (2-3 peas)

• Water (1 liter)
• Salt (1 tablespoon)
• Sugar (3 tablespoons)
• Regular vinegar, 9% (50 ml)

Let's start with sterilizing the jars. Boil the lids before canning.

Let's take red ripe tomatoes. They can be large and medium. Let's cut them in half. It is advisable that no seeds are visible on the cut.

Add garlic, herbs, peppercorns and mustard seeds to the bottom of each jar. Carefully place the tomato halves on top. The cuts should face down!

Prepare the marinade and boil it for 3 minutes. Pour into jars and cover with sterilized lids. Place the jars in a saucepan with hot water. Place a towel on the bottom. Boil for 10 minutes and roll up.

We invite you to watch a video on how to pickle tomatoes in liter jars:

Recipe for sweet pickled tomatoes with honey and garlic for the winter in a liter jar

Tomatoes with honey and garlic are a popular and unusual snack that many housewives prepare for the winter. The peculiarity of the roll is that the tomatoes are canned without vinegar, so small children can enjoy the soft and delicate taste of tomatoes.

Necessary products for three liter jars:

• cream tomatoes - 2 kg;
• two spoons of honey;
• salt – 3 tbsp. spoons;
• head of garlic;
• cloves - three pcs.;
• black peppercorns – 9 pcs.;
• bay leaf – 3 pcs.;
• for pungency and aroma you can add to the jar: horseradish root and currant leaf;

Preparation

Make a cut in the center of each tomato and insert two cloves of garlic.

Place at the bottom of sterilized jars: a bay leaf, three peppercorns, one clove.

Place the tomatoes tightly in a jar and fill with hot water.

After 15 minutes, drain the water into a container.

Add honey + salt - boil.

Pour the finished marinade into jars with tomatoes and let stand for at least 10 minutes.

Then pour the marinade into the container again and boil. Repeat this three times.

Roll up.

Dear hostesses! We hope you will like our recipes for pickled tomatoes in liter jars and your family will like them. Prepare and delight everyone with aromatic pickles!

Tomato preparation is an essential component of the winter meal, which almost no family can do without. is a unique product whose taste you can enjoy all year round. They are used to prepare many appetizers, sauces and even desserts. Tomatoes in own juice, pickled tomatoes, pickled, salted, tomato juice, dried tomatoes, tomato jam - this is something that can be quite easily made from tomatoes for the winter, following the recipes that we will consider below.

How to dry tomatoes for the winter

Dried tomatoes are a traditional ingredient in Italian cuisine, indispensable for making pizza, various types bruschetta, pies, soups, sauces and dressings. This type of blank is not very common in our country and is just beginning to gain popularity. Dried tomatoes retain their naturally vibrant flavor, especially if you add spices. When properly prepared, dried tomatoes can be stored for up to a year.
To make a preparation of dried tomatoes for the winter, you need to choose small, well-ripened, juicy fruits, without spots or rot. The most suitable for drying are not, but. For drying, it is better to take red plum tomatoes, as they preserve greatest number pulp. Before drying, wash the tomatoes, remove the stems and cut them in half, removing the seeds with a spoon.
Do not cut off the peel - it contains all the useful substances that give the characteristic tomato taste. Sprinkle the tomatoes with salt and a mixture of herbs and place on baking parchment.
You can dry it in the open sun or in the oven. The first option is mainly used by Italians; it is more convenient for those who live in private houses.
This The best way drying, so the tomatoes retain their natural rich taste and aroma. Can be dried in the oven - 3-3.5 hours, at 120-150 degrees. After drying, place the blanks in sterile jars and fill them with your favorite vegetable oil - olive, sunflower, etc.
You can add chopped dried tomatoes for taste and piquant aroma.

All about freezing tomatoes for the winter

Freezing is one of the most convenient ways to prepare tomatoes for the winter. , because at any moment there are vegetables at hand that have preserved the entire set useful substances and complete form. In addition, you don’t have to spend money and buy winter greenhouse tomatoes, which do not have such a bright, juicy taste as those grown in the summer under the open sun.
Frozen tomatoes retain their fresh taste and in a salad you can’t tell them apart from summer tomatoes. There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes last longer and can be added to salads or served sliced. For freezing, you need to choose firm and ripe fruits, without damage, of medium size.
Each one needs to be thoroughly washed, dried, laid out in one layer on a board and placed in the freezer. After a few hours, when the tomatoes are well frozen, transfer them to a frozen food storage bag and put them back in the freezer. These tomatoes can be stored for a year.

Freezing tomato tablets is a more time-consuming method. However, with this preparation you won’t have to think about what to cook from tomatoes for the winter; this is an ideal additive for borscht, pasta or sauce, which does not require defrosting and slicing. There is no need to peel tomatoes before freezing, and it is also not necessary to use only whole fruits.
Wash the tomatoes, cut into cubes, add greens and red and grind in a meat grinder or blender. No need to add salt. Pour the tomato puree into freezer molds (ice molds, muffins, etc. are suitable) and place in the freezer.
Once the tomato mixture is well frozen, remove it from the ramekins and place it in frozen storage bags. They can also be stored for a year.

– a traditional appetizer for any winter table, everyday or festive. Rolling up tomatoes for the winter is not difficult; almost every family has its own special marinade recipe, which is passed down through the female line.

There are many methods of pickling using additives and various:, allspice, leaves fruit trees etc. Let's look at the easiest way to pickle tomatoes. For 2 kg of vegetables you will need a liter of water, 2 large spoons of sugar, 1 spoon each of vinegar and salt, black peppercorns, a couple of cloves of garlic, several stalks, leaves, etc.

Prepared tomatoes, thoroughly washed, need to be pricked at the stem with a toothpick so that they do not crack after pouring boiling water. Sterilize the jars (pour boiling water over them), place prepared and washed leaves on the bottom, and place tomatoes on top. Pour boiling water, cover with lids and leave for half an hour. Then pour the water from the cans into the pan, add sugar and boil again. Pour 1 spoon into jars. vinegar, then boiling marinade and tighten the lids with a seaming wrench. Turn the jars over, wrap them in a warm blanket and let cool.

Did you know? For beauty, you can add thinly chopped green bell peppers, onions or carrot rings to the jar.

How to pickle tomatoes

You can make tomato pickles for the winter. This does not require special skills, nor does it require a large storage space, because you can pickle tomatoes not only in jars, but also in large buckets or tubs. To prepare these tomatoes, place in the selected container more herbs, pre-washed: with umbrellas, leaves,.
Then place the washed tomatoes (2 kg) and pierce them several times at the stem with a toothpick.
It is better to take ground tomatoes, hard ones like “cream”. Place peeled and chopped garlic, about half a large head, cover with horseradish leaves. Prepare the brine: in hot water(2 l.) Add 6-7 tablespoons of salt and 3 tablespoons of sugar and boil.
Pour hot (not boiling) brine over the tomatoes and leave for 3 days, covered, at room temperature. When the brine becomes cloudy and bubbles, transfer to a cool place. After 7-8 days you can try.

Important! The secret to great salted tomatoes is a very salty and bitter brine. It must taste absolutely disgusting. Don't worry, this won't spoil the tomatoes, they will take as much salt as they need.

Preparations made from chopped green tomatoes for the winter are very tasty. . Green or pink tomatoes of any variety are used, “cream” is best. You need to take 3 kg of tomatoes, wash them, cut them into pieces.
For the dressing, chop 2 large cloves of garlic, hot pepper into rings (to taste), large bunches of dill and parsley. Place the tomatoes with the dressing in a large container - a pan or bucket, and pour in 150-200 grams. vegetable oil. Cover with a lid that will cover the tomatoes themselves, and not the container with them, and place the press on top. You can eat these tomatoes within three days.

Preparing tomatoes in paste or ketchup

Ketchup is everyone's favorite sauce that goes with all dishes. It can be hot, spicy, aromatic, or just tomato-y. It’s easy to prepare such a sauce at home, and it turns out much tastier and healthier than store-bought. You can cook it with the addition of pieces of other vegetables or make it hot, spicy, fragrant, simply by adding your favorite seasonings.

Consider a recipe for classic ketchup without additives. To prepare it, take 3 kg of tomatoes, ripe, without damage, half a glass of sugar, 1 tbsp salt, black pepper, herbs - dill, parsley, etc.
Wash the tomatoes, chop finely, place in a saucepan and cook for 15 - 20 minutes over medium heat.
Then rub the tomatoes through a sieve and continue to cook the resulting tomato puree for an hour over medium heat until it thickens.
Make a bag out of gauze, put all the spices and put them in the tomato mass. Add salt and sugar, then simmer for another 10-15 minutes over low heat. Ketchup can be stored for the winter, poured into sterilized jars, or eaten immediately after cooling.

Marinated tomatoes in jars for the winter are a classic winter preparations. There are a lot of recipes for canning this vegetable, so modern cooks just have to choose the desired processing method. Tomatoes taste compatible with many foods, spices and seasonings, and the recipes presented will help you choose the best way to pickle tomatoes for the winter. If you also have unripe vegetables, you can cook them from them.

Classic recipe Pickling tomatoes is not at all difficult, all you need to do is just follow the steps of the recipe. As a result, you will get a tasty and aromatic snack that will be appropriate both in everyday life and in everyday life. holiday menu. The cooking process itself is quite fast by canning standards.

Required (for one three-liter jar):

• one and a half to two kg of medium tomatoes;
• 1 tsp. vinegar (essence);
• 15 cloves of garlic;
• three table. l. sah. sand;
• one tbsp. lie rock salt;
• one and a half liters of clean water.

Instant marinated tomatoes with garlic:

1. Wash strong tomatoes of approximately the same size and pierce the place where the stalk was with a needle or match.
2. Sterilize the jar and dry it.
3. Place peeled whole cloves of garlic at the bottom of the container, then carefully place all the tomatoes. They should be laid out in dense rows so that the voids between them are as small as possible. The jar must be filled to the top.
4. Boil water and gradually pour a hot thin stream over the tomatoes in the jar, cover with a lid and leave for five minutes.
5. Then drain the tomato water into the pan, put it back on the fire and dissolve in it granulated sugar with coarse salt, the mixture should boil.
6. After boiling, pour the tomatoes into a glass container for the second time, add a teaspoon of 70% vinegar essence.
7. Immediately roll up with a sterilized metal lid, turn over and wrap tightly in a warm blanket; the jar should cool for two days.
8. Store the workpiece in a cool place.

We marinate tomatoes for the winter in liter jars

Pickled tomatoes with garlic and honey will be ready on the third day, but closed blank can last all winter. Tomatoes preserved in this way have a spicy, islandy taste and a wonderful aroma. This recipe is designed for three three-liter jars.

Take:

• 2 kg. selected strong tomatoes;
• 60 grams table. vinegar;
• 2 garlic heads;
• 180 grams of any liquid honey;
• 60 grams of coarse table salt;
• three branches of dill;
• 1-2 dried clove buds;
• 3 small leaves of horseradish;
• 3 leaves black currants;
• 3-6 white peppercorns;
• three liters drinking water.

How to pickle tomatoes for the winter in jars:

1. Wash the tomatoes, all leaves and herbs, peel the garlic cloves.
2. Clean the jars with soda, rinse and sterilize, and do the same with the tin lids.
3. Cut off the top of each tomato (where the stalk was) and stuff the pulp with whole cloves of garlic. One piece is enough for a tomato.
4. Divide the dill and all the leaves equally into the jars (at the bottom).
5. Then carefully place the tomatoes to the edges of the container.
6. Pour the specified amount of drinking water into the pan, put it on the stove, on maximum heat.
7. Add all the bulk ingredients to the water, pour in vinegar and liquid honey, add white peppercorns and clove buds, wait for the liquid to boil. Don't forget to stir the marinade.
8. As soon as the contents of the pan boil, remove from heat and pour the hot marinade into jars. This must be done with caution and gradually.
9. Cover the containers with lids and let the tomatoes sit for 15-20 minutes.
10. Then drain the liquid from the jars back into the pan. Using a special drain lid (with holes) will make this process much easier.
11. Boil the marinade water and pour boiling water over the tomatoes in the jars again; the settling time is the same.
12. Drain the marinade again, bring to a boil and last time pour into jars with tomatoes.
13. Seal with lids, turn upside down, leave for a day, wrapped in warm clothes.

Tomatoes marinated for the winter in liter jars

Tomatoes marinated with rings onions, will pleasantly delight you with an excellent and pleasant taste. Onions and tomatoes combine perfectly in the preparation, absorbing each other’s juices, which is why the output is very delicious snack, which you will definitely like. Onion rings are also eaten. The quantity of products is designed for five liter jars.

We take:

• 2-3 kg of tomatoes;
• one glass of vinegar (9%);
• 100-150 grams of onion rings;
• one bunch of dill and parsley;
• 5 peas each of allspice and black pepper;
• one head of garlic;
• three tbsp. l. oil (plant) per jar;
• 2-3 bay leaves;
• seven st. l. sah. sand;
• three tbsp. l. table salt;
• 3 liters of filtered water.

Pickled tomatoes recipe for the winter in jars:

1. Tomatoes for this preparation can be taken both small and medium, the main thing is that the fruits are strong, without dents, defects or damage to the skin. Wash the tomatoes before marinating.
2. Peel the onion and cut it into rings 4-5 mm thick. The weight in the recipe is specifically for chopped onions, not just one onion.
3. Sterilize the jars over a boiling kettle or in the oven (by the way, here they are also allowed to dry after washing).
4. Chop the parsley and dill with a knife.
5. Separate the head of garlic into cloves, peel them, and cut large cloves in half.
6. To the bottom of the prepared containers in equal parts add chopped parsley, dill and garlic cloves.
7. Pour vegetable oil according to the recipe into each liter jar.
8. Place a layer of tomatoes on top of the onion rings, repeat until the jars are filled to the top.
9. Pour filtered water into a saucepan, add sugar and table salt, add two types of peppers and bay leaves. Bring the contents of the pan to a boil, but do not forget to stir.
10. After the water has boiled, pour a glass of vinegar into it and turn off the heat.
11. To pour into jars, the marinade should not be too hot, approximately 70-80°C.
12. When the liquid reaches desired temperature, pour it over the tomatoes.
13. Next, the jars of tomatoes should be subjected to a sterilization process for 15 minutes.
14. Screw the lids on the containers, turn the top upside down and leave until the workpiece cools completely.

How to pickle tomatoes for the winter

Fans of spicy preparations, and, in general, spicy food, will highly appreciate tomatoes marinated with fresh hot red pepper. In the winter cold, such tomatoes are simply irreplaceable, because the spicy food gives a feeling of warmth. Eating such a preserve before the main meal will help whet your appetite, which is very necessary for those who have a poor appetite.

Needed (for a 3-liter container):

• 2 kg of medium-sized, strong tomatoes;
• 3 tablets (0.5 g each) acetylsalicylic acid;
• 1 fresh red pod hot pepper;
• 100 grams of dill;
• three tbsp. l. without a hill of rock salt;
• 9 cloves of garlic.

How to pickle tomatoes in jars for the winter:

1. The jar and lid must be sterilized. If you take three liter jars, then simply divide all the spices into three parts.
2. Wash tomatoes, herbs and peppers in cold water, peel the garlic.
3. Cut off the top and stalk of the pod, remove all the seeds, and rinse the inside of the pepper with running water. It is better to peel hot peppers using rubber gloves. Cut the processed pod into thin rings.
4. Finely chop the dill with a knife.
5. Cut the garlic cloves into thin slices.
6. Roughly divide all the spices into three equal parts.
7. Place the first part of chopped dill, hot pepper rings, and garlic slices on the bottom of a 3-liter jar.
8. After this, tightly lay a layer of clean tomatoes, reaching the height of half the jar.
9. Add the second part of dill, pepper and garlic.
10. Place another layer of tomatoes, reaching to the base of the neck of the jar.
11. On top - the third and remaining part of all the spices.
12. Cover with salt and put in acetylsalicylic acid, also known as aspirin.
13. Boil clean water in a kettle or saucepan.
14. Pour boiling water over the contents of a 3-liter jar and immediately cover it with a lid.
15. Wrap the container in something warm, after turning it over, within a day or two it will cool completely.
16. The workpiece can be stored under normal room conditions.

Pickled tomatoes for the winter are to die for

Marinated in this way, tomato slices turn out to be very aromatic and, as practice shows, they are among the first to be eaten without leaving a trace. The marinade with spices in this preparation is in direct contact with the open pulp of the tomatoes and vice versa, which is why many people like these slices. Calculation for 7 liter cans.

Amount of ingredients:

• 2.5 kg of tomatoes (“cream”);
• 45 grams acetic acid (9%);
• 1 bunch of parsley;
• 7 cloves of garlic;
• two or three onions;
• 20 pcs. peppercorns (black);
• 7 laurel leaves;
• seven table. spoon grows. oils;
• three liters of bottled water;
• 3 table. l. coarse rock salt;
• seven st. l. granulated sugar.

The recipe for pickled tomatoes for the winter is finger-licking good:

1. Wash the tomatoes, cut small fruits into two parts, and larger fruits into four. Cut out the green, hard stalk inside the pulp.
2. Onions are traditionally cut into rings.
3. Place spices in prepared jars: one at a time bay leaf, one branch of parsley, distribute peppercorns, one clove of garlic, onion rings and a spoonful of oil.
4. Place tomato slices in containers, preferably cut side down.
5. Pour bottled water into a saucepan, combine with sugar, salt and vinegar, and boil. Pour the hot marinade into jars.
6. Sterilize the workpiece for 20 minutes.
7. Seal with lids, turn over and cover. The preservation should cool down within a day and a half.

Marinated tomatoes are one of the most common and delicious individual appetizers on the table; they are also an excellent addition to various dishes. Be sure to try making at least a jar of these tomatoes, because they are not only tasty, but also healthy.

10 most delicious recipes canning tomatoes!

1. TOMATOES “YOU’RE LICKING MUCH”

Compound

3 kg tomatoes,

200 g of greens,

1 head of garlic,

100 g onions.

Marinade:

3 liters of water, 2 tablespoons of salt,

9 tablespoons sugar, 2-3 pcs. bay leaf,

3 pcs. peppercorns, 1 glass of 9% vinegar.

Preparation

Tomatoes, wash. Steam the jar, put chopped herbs (dill, parsley, cherry leaves), garlic on the bottom, pour in 3 tablespoons of vegetable oil, then place the tomatoes and onion rings on them.

Marinade: boil water with salt, sugar, pepper, bay leaf, pour in vinegar. Pour the not very hot marinade over the tomatoes and sterilize for 15 minutes. Roll up the cans.

2. “Drunk Tomatoes.”

Compound

For the marinade:

For 7 glasses of water - 2 tablespoons of salt,

4 tbsp sugar,

3 bay leaves,

2 cloves of garlic,

10 black peppercorns,

5 pcs. cloves,

1 tbsp 9% vinegar,

A pinch of red pepper, 1 tablespoon of vodka.

Preparation

Wash red and brown medium-sized tomatoes and place in a 3-liter jar. Prepare the marinade and pour boiling water over the tomatoes. Cover with boiled lids and sterilize for 15-20 minutes, then roll up and, turning upside down, cool. The jars keep well even at room temperature. The tomatoes are very tasty and so is the brine.

3. Tomatoes “Kuznetsov style”.

Place tomatoes and 1 sweet bell pepper cut into 6 pieces in rows in a 3-liter jar. Do not add any other seasonings. Pour boiling water over it. Leave covered until cooled for 20 minutes. Then pour the water into a saucepan, add to it (per one 3-liter jar) 150 g of sugar, 60 g of salt, 2 tablespoons of 9% vinegar.

Bring the solution to a boil, pour into jars to the top. Roll up without sterilizing. Cover with a warm blanket. Leave until cool. Tomatoes prepared in this way are sweet, tasty and store very well.

4. “Savory tomatoes.”

Place red tomatoes in a sterilized 3-liter jar. Without everything!

Pour boiling water and leave until the marinade is prepared.

Preparing the marinade:

For 1.5 liters of water, one tablespoon of salt, 100 g of sand (this will be half a glass). Bring the marinade to a boil. The marinade has boiled - drain the water from the jar. Place 1 tablespoon of grated garlic on top of the tomatoes and pour boiling marinade over them. You can pour vinegar (1 teaspoon), or you don’t have to pour it. Roll it up and cover it with a blanket for the night.

5. Cherries are delicious

Wash the tomatoes, sterilize the jars, boil the lids for 5-10 minutes.

At the bottom of the jar (1 liter) put 3-5 bay leaves, 5-6 black peppercorns, 5-6 pieces, garlic (1 tooth, cut into 4 parts). Bell pepper, optionally cut. into 4 parts. A sprig of parsley.

Place the tomatoes in a jar, pour boiling water for 5 minutes. Then pour the water into a saucepan, boil, add, based on 1.5 liters of water: 2 tablespoons of salt, 5 teaspoons of sugar, 1 tablespoon of vinegar.

Pour the marinade over the tomatoes, roll them up, and cover them with a blanket.

6. Mom's tomatoes

Place red tomatoes (prick each with a fork) and 1 bell pepper, cut into 4-6 slices, into a clean and dry 3-liter jar.

Pour boiling water over it and let it cool for 15-20 minutes.

Then drain the water into a saucepan, add to it (based on a 3-liter jar):

150gr. sugar (5 tablespoons)

60gr. salt (2 tbsp)

2 tablespoons 9% vinegar.

Bring the solution to a boil, pour it into jars to the top and roll up without sterilizing.

Cover with a warm blanket until completely cool.

7. Tomatoes without vinegar

Based on a 3 liter jar:

5 tbsp. l. sugar with a slide, 2 tbsp. l. salt without a slide, 1 teaspoon of citric acid, peas, cloves, cinnamon pieces.

Pour boiling water over, let cool, drain the water. Pour salt, sugar and citric acid into a jar. Pour boiling water over again and roll up. The tomatoes turn out sweetish and not at all spicy. You can't even feel the acid. Very good for those who don’t like vinegar. Very unexpected - add cinnamon.

8. One-day tomatoes “Dream”

They are done quickly, simply, and the results are amazing. The tomatoes are blanched, peeled and placed in a pan, then a layer of chopped dill is sprinkled on them and the garlic is squeezed out.

Sweet tomatoes for the winter are the most delicious preparation. And, indeed, the sweet and aromatic brine is drunk without a trace. Most often, tomatoes are prepared in 1 liter and 3 liter jars.

You can make a variety of tomatoes from tomatoes at home, for example, you can pickle them or prepare them for the winter with green fruits, prepare a lot of all kinds of salads.

You should always remember that tomatoes do not lose their beautiful appearance and maintain the density of the pulp, they must be pricked at the stalk with a pointed stick.

Sweet tomatoes for the winter in 3 liter jars without sterilization with vinegar

It is relevant to say that the presence of sugar in the brine should be in large quantities. The brine retains the sweet taste.

Preparation

1. Use sterile jars to fill the tomatoes. We lower the prepared fruits to half the jar. Then we put in each jar: dill, cut sweet pepper slices, black currant leaves, hot pepper pod, 2 cloves of garlic.

2. After this, we continue to fill the remaining half of the jar with tomatoes up to the neck. We try to place the fruits tightly together.

3. Add black peppercorns to the jar and add 2 bay leaves.

4. Pour boiling water into the jar and leave it for 10 minutes with the lids on.

6. Place the bowl on the fire and bring the brine to a boil.

6. Meanwhile, put in a jar: 3 tbsp. spoons of salt, 6 tbsp. spoons of sugar and

3 teaspoons vinegar.

7. Pour boiling brine from a basin into sweet tomatoes up to the very neck of the jar.

8. Immediately roll up the lids using a key. Wrap until cool.

Happy preparations!

Sweet pickled tomatoes with onions in jars

The fruits will not be as usual, but will be sweet. We prepare a recipe for the winter without sterilizing the workpiece. At the same time, we apply the recipe for 1 and 1.5 liter jars.

What you will need for a 3 liter jar:

• tomatoes
• bulb onions
• salt - 2 tbsp. spoons
• sugar - 5 tbsp. spoons
• Essence of acetic acid 70% - 1 tbsp. spoon
• cloves - 5 pcs. per jar

Cooking method

1. Be sure to pierce the tomatoes with a stick into the very stem so that the skin on the fruit does not burst. For a beautiful combination, let's take fruits different color- red and orange.

2. Cut the onion into rings, but not very thin, otherwise its taste in the preparation will be bad. We begin to fill the sterilized jars: 5 cloves for each jar, a layer of onion rings, tomatoes. Alternating onions with tomatoes, fill the jars to the top.

3. Immediately fill all the jars with boiling water, cover with lids and leave to stand for 15-20 minutes. Then pour the brine from the jars into a boiling pan.

4. In 1.5 liter jars without brine we put: 1 tbsp. a heaped spoonful of salt and 3 tbsp. spoons of sugar. Pour into 1 liter jars: 1 heaped dessert spoon of salt and 3 dessert spoons of sugar. The jars need to be shaken so that the salt and sugar spill into the depths.

5. Fill all the jars with boiled brine until just up to the shoulders.

6. The last stage pour the essence: into 1.5 liter jars - almost a full 1 tbsp. spoon, in 1 liter jars - a little less than a full dessert spoon.

7. Take a pan with brine and fill the jars to the top. Let the brine flow from the jar, it doesn’t matter, there is a towel to absorb it.

8. Screw the lids on the jars, turn them over and wrap them “under a fur coat.”

It turned out 3 cans - 1.5 liters and 3 cans - 1 liter.

Video on how to cook tomatoes with apples without vinegar and sterilization

Check out this recipe that makes apples and sweet tomatoes suitable for children. The brine combined with apples and tomatoes turns out incredibly tasty.

Antonovka gives a sour effect and serves as a preservative.

Delicious sweet tomatoes with citric acid

Find out the recipe for sweet tomatoes with a delicate taste without sterilization for the winter.

Required Products:

• tomatoes
• basil, garlic 2 cloves per 1 jar
• bell pepper for beauty and taste

For marinade per 1 liter of water:

• 2 tbsp. level spoons of salt
• 100 g sugar
• mustard beans - 1 teaspoon
• mixture of peppercorns per jar - 10-12 pcs.
• citric acid per 1.5 l. jar - 0.5 teaspoon
• the same for 1 liter. jar - 1/ teaspoon
• if the jar is 3 liters - 1 teaspoon
• (a 1.5 liter jar holds 500-700 ml of brine)

Action plan

1. You can take purple or green basil, load it into the bottom of the jar. The jars must be sterilized and the lids boiled.

2. Next add a mixture of peppers and chopped garlic cloves.

3. Then we stack the tomatoes with the stalks pierced with a toothpick. Alternate the fruits with basil leaves and slices bell pepper. Filled a 1.5 liter jar. This way we fill a jar with a capacity of 1 liter.

4. Pour boiling water over the fruits in the jars, cover the top with lids and leave for 15-20 minutes.

5. We will prepare the marinade from the drained brine from both jars. We prepare the marinade based on 1 liter, remember this. Place the pan with brine on the fire and add salt, sugar and mustard seeds. Let the marinade boil for 2-3 minutes and pour over the sweet tomatoes.

6. While the marinade is boiling, pour citric acid into each jar with fruits.

7. Fill the jars with boiling marinade and immediately tighten the lids.

8. Turn the jars upside down and check for leaks.

The last step is to wrap the cans in a warm cloth until they cool down.

How to cook natural tomatoes with sugar without vinegar

Few people know this method of preparation, but it is widespread among connoisseurs of rare blanks. Recipe for sterilizing jars.

Action tactics

1. Cut out the stem of the tomatoes and fill the hole with granulated sugar.
2. Carefully place the fruits in jars with the stalk facing up.
3. Carefully pour the marinade over the tomatoes (put 1 tablespoon of salt and 0.5 tablespoons of sugar per 1 liter of water).
4. Sterilize in boiling water: half-liter jars - 5-7 minutes, liter jars - 10-15 minutes.

The preparation is completed.

Video on how to cook sweet tomatoes with cucumbers and delicious pickle

Find out the recipe that my gardening friends prepare and say: it is already the history of our family - everyone likes it.

I hope these recipes will be included in your family collection of preparations. Good luck!