Salted tomatoes are delicious, salt for the winter recipe. How to pickle tomatoes in jars - simple recipes for the winter

Before starting to prepare various pickles and preserves, any housewife must first properly sterilize the jars.
The sterilization process is simple, although it takes an extra five to seven minutes. However, despite the time spent, you will protect yourself from problems with cloudiness or souring of the cans later during storage.

Today I will share this recipe with you.
In general, there are many ways to pickle tomatoes: in barrels, in jars, pickling, in their own juice, etc. But I’ll tell you my way, the one I’m used to. For my family it is very tasty.

So, in order to deliciously pickle tomatoes for the winter, we will need the following ingredients:

- tomatoes are the same, medium size – 9-10 pieces
- salt (according to the scheme - see the recipe itself)
- sugar (according to the scheme - see the recipe itself)
- bay leaf (3-4 leaves),
- dill seeds (a handful),
- allspice peas (6-8 pieces),
- cloves (6-8 pieces)
- garlic – 4-5 cloves
- water.

We will do the salting in two-liter jars. The fact is that sometimes in winter you take out a three-liter jar, open it, everyone eats a little bit, and this jar sits in the refrigerator, sour, covered with mold, until you throw it out completely.
Therefore, in recent years, I decided not to waste money and my strength, but to carry out the salting in two-liter jars.

So, step by step recipe .

1) Step one.
Preparing the ingredients.

2) Step two.
Place ingredients in jars.

At the very bottom we place garlic, bay leaf, allspice, and cloves.
On top – fill the jar with tomatoes. After the first layer of tomatoes, pour dill seeds into the jar. Then we lay the next layers of tomatoes to the very top (as in the photo).

3) Step three.
Filling it for the first time.

Fill the contents of the jar with boiling water from the pan for the first time and let it brew for five minutes. Then pour it back into the pan and put the pan back on the fire.
While the pan is on the fire, pour salt and sugar into the water according to the following scheme:

The usual ratio is 2 tablespoons salt – 3 tablespoons sugar,
- if the tomatoes are sour, then the ratio should be as follows: for 2 tablespoons of salt - 8 tablespoons of sugar,
- if you want the finished tomatoes to be sweeter, then the ratio should be this: for 3 tablespoons of salt - 16 tablespoons of sugar.

4) Step four.
Fill it a second time.

As soon as our brine in the pan has boiled, pour it into our jar of tomatoes a second time. Fill to the very neck.
Finally, add two teaspoons of 70% vinegar directly to the jar.

5) Step five.
We twist it.

Cover the jar with a metal lid that has also been sterilized in advance and screw it on.
Then we turn the jar of salted tomatoes upside down with the lid and quickly place it on a blanket and cover it with a blanket (as in the photo) so that it does not cool down for a long time, so that the hot brine penetrates better into the tomatoes.

So, basically, I told you the secret of how to salt tomatoes.
Fast and reliable. Everything takes me 30 minutes for three two-liter jars.
The shelf life of pickles with tomatoes is 1-2 years in the cellar. In warm conditions - up to 1 year.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

The generous gifts of autumn - ripe, ripe tomatoes are prepared for the winter in a wide variety of variations. The taste of homemade preparations cannot be compared with those offered for sale on store shelves. This vegetable crop, rich in vitamin C, organic acids, and minerals, surpasses other gifts of nature in the number of preservation methods. Let's look at the most delicious recipes for preparing tomatoes for the winter and the secrets of their preparation.

Recipes for pickling delicious tomatoes in jars

What types of containers are used to make preservation different, simple, fast, and useful! Wooden barrels have stood the test of time, in which pickling tomatoes is just as convenient and tasty as pickling another valuable vegetable - cucumber. Tomatoes are preserved in enamel tanks, buckets and well-known glass jars. The latter differ in volume, which contributes to variety when preparing vegetables for the winter.

To get delicious preserves, use these secrets:

When preparing tomatoes for the winter, choose fruits collected in dry weather, sort them, laying them out separately according to their degree of ripening.
When canning, do not mix different varieties or tomatoes that differ greatly in size.
For pickling, use medium or small tomatoes, and from large ones, make tomato juice or preserve them in slices.
To prevent tomatoes from cracking, pierce the stems with a wooden stick or toothpick.
You can even harvest fresh green tomatoes; only sick or damaged fruits are not suitable for canning.
Before canning vegetables, wash liter glass jars thoroughly and sterilize them together with their lids for at least a quarter of an hour.
At the preparatory stage of any recipe, wash the vegetables thoroughly.
Depending on the recipe, cover the tomatoes either whole or cut into slices.
As preservatives for homemade preparations, use vinegar, aspirin, brine with citric acid, and in rare cases -.

Marinated cherry tomatoes and garlic with vinegar

A delicious treat for the dinner table - small pickled tomatoes with an incomparable aroma and taste. For preparing sweet cherry tomatoes, liter glass jars with screw caps are ideal, and vinegar is used as a preservative. You don’t even need a photo or video to imagine how appetizing pickled cherry tomatoes look. This method of preparing tomatoes helps preserve their appearance, and in winter, sweet cherry tomatoes will be a wonderful snack.

Ingredients for preparation (per liter jar):

600 g cherry;
1 piece pepper (bell pepper);
50 g of greens (dill, parsley);
3 cloves of garlic;
3 peppercorns (allspice);
2 bay leaves.

We prepare the marinade based on 1 liter of water:

25 ml vinegar (table vinegar 9%);
2 tbsp. spoons of spices (sugar, salt).

Process for preparing pickled cherry tomatoes:

Place two cloves of garlic, allspice, and chopped herbs into a sterilized glass container.
The cherry tomatoes, split in the stalk area, should be placed in the jar, starting with the larger fruits. Arrange the fruits in layers with bay leaves and bell peppers to the very top.
Cook the marinade by adding water and spices. Pour into the preserves and leave for a quarter of an hour. Then pour it back into the pan and boil again.
Boil the marinade, pour the vinegar into the jar with the cherry tomatoes, then roll up the lid.
Turn the canned food over, place it on the lid, and cover it with a warm cloth until it cools completely.
Cherries that have been pickled have a sweet and sour taste, and you will be able to taste them in just a few weeks.

Cold salted tomatoes without sterilization

Tomatoes are prepared for the winter in a cold way, and in order to preserve maximum nutrients, the fruits are rolled without sterilization. Cold salting will require a little free time, but when the time comes to try pickling, you won’t want to tear yourself away from the treat. When pickling tomatoes, keep one important nuance in mind: store the preserved food in a cool place. The recipe (based on a liter jar) requires the following ingredients:

500 g tomatoes;
15 g salt;
2 cloves of garlic;
30 ml vinegar (table vinegar 9%);
500 ml water;
1 tbsp. spoon of sugar;
greens (umbrella dill, celery);
3 peppercorns each (allspice, black);
1 aspirin tablet;
spices (to taste);

Step-by-step process for cold pickling tomatoes:

Place herbs, peppercorns, garlic, bay leaves, etc. in a prepared glass jar.
Fill the container with whole, ripe fruits, placing them tightly together.
Prepare a brine from cold (filtered, settled, well) water and spices (sugar, vinegar, salt). Mix thoroughly, let sit for a couple of minutes and pour brine over the tomatoes.
Crush an aspirin tablet and pour it into the jar on top to prevent the homemade preparation from becoming moldy.
Cover the tomatoes with a nylon lid, place until ready and store in a cool place.

A simple recipe for pickling green tomatoes

Even green tomatoes are suitable for pickling for the winter. If you choose a good recipe, this version of home canning will be no less appetizing in its taste. The advantage of unripe fruits is their denser structure, so green tomatoes are easy to pickle, either whole or in slices. A simple version of the recipe involves canning salted green tomatoes by cold pouring. Even tap water is suitable for this.

Ingredients:

0.5 kg of green tomatoes;
1 tbsp. a spoonful of salt (coarsely ground);
500 ml water;
greens (twigs with cherry leaves, dill umbrella, currant leaves);
2 cloves of garlic;
0.5 teaspoon mustard (powder);
horseradish (to taste).

Cooking process:

Dissolve coarse salt in water, stir thoroughly, wait until the impurities settle to the bottom of the container.
Fill a sterilized glass jar to the top with green tomatoes, add brine (no sediment).
Mustard is poured into the homemade preparation last, after which the salting is covered with a lid, leaving it for storage in a cold place.

Canned sweet tomatoes

Sweet tomatoes can also be tasty, appetizing, and aromatic. Sealing tomatoes in liter jars will only benefit from the implementation of this recipe, especially if you have to can the fruits for the first time. Fans of original homemade preparations will be able to replenish their supplies with dessert tomatoes, for which they will need to select small-sized fruits.

To make the tomatoes sweet, prepare the following ingredients for canning (per 1 liter jar):

500-700 g of red, ripe tomatoes;
half a head of onion;
20 ml vinegar (table vinegar 9%);
700 ml water;
30 g sugar;
a pinch of salt;
spices (black peppercorns, cloves, bay leaf) to taste.

Canning process:

Place spices at the bottom of a sterilized glass container.
Place the tomatoes tightly on top, adding chopped onions as the jar fills.
In another container, boil the brine, dissolving sugar and a little salt in it. At the very end, before removing the pan with brine from the stove, pour in vinegar.
Pour the resulting marinade over the tomatoes. Sterilize the preserved food by first covering it with a lid (no more than a quarter of an hour).
Then roll up the jars, turn them over and place them upside down until they cool completely.

Pickled tomatoes, like barrel tomatoes

During Lent or even as a holiday dish, pickled tomatoes will decorate the table. The recipe, which will allow you to taste tomatoes straight out of a barrel over time, is easy to master. When choosing a container convenient for fermentation, it is better to store such homemade preparations in a glass jar. If you don’t know how much salt per 1 liter jar of tomatoes, whether you need to add sugar, essence or other ingredients, use the recipe below.

To make pickled tomatoes like barrel tomatoes, take:

1 kg of tomatoes (medium size);
3 cloves of garlic;
500 ml water;
1 tbsp. spoon of sugar;
1 bunch of celery;
dill (a bunch or 1 tablespoon of seeds);
25 g salt.

Preparation:

Cut out the stem of the tomatoes. This must be done carefully and shallowly.
Place dill, celery, garlic, tomatoes (with the removed stalk facing up) in a fermentation container.
Prepare the brine by boiling water with spices, let it cool slightly, and pour it into a jar with tomatoes.
The salting process lasts about 3 days until bubbles appear on the surface. If the acidity of pickled tomatoes suits your taste, you can close the jar with a nylon lid and put it in a cold place. The next day the tomatoes will be ready.

Tomato salad "Finger lickin' good"

Caring housewives prefer to prepare tomatoes for the winter, even in the form of salads. The unforgettable taste is combined with a special aesthetics, because for this preparation of tomatoes, other gifts of nature are used along with them. Delicious homemade preserves are prepared using a simple recipe, but preparation will take some time. But the result will please you, and in winter such a salad will be in great demand.

Ingredients:

400-500 g tomatoes;
3 cloves of garlic;
1 onion;
greens (dill, parsley) to taste;
25 ml oil (vegetable);
25 g sugar;
300 ml water;
15 g salt;
2 bay leaves;
40 ml vinegar;
2-3 peppercorns (black, allspice).

Preparation:

Chop greens, onions, garlic. Place in a sterilized jar, pour in vegetable oil.
Place tomatoes on top. When the jar is full, start preparing the marinade.
Add spices, remaining pepper, and bay leaves to the water, bringing the brine to a boil. Pour in the vinegar at the very end.
Cool the prepared marinade slightly, pour into a glass container, and cover with a lid. Leave to sterilize for about a quarter of an hour, then roll up.
After this, turn the homemade preserves over, let them cool, and store them. Tomato salad for the winter is finger licking ready!

Assorted tomatoes and cucumbers

How to diversify the menu in winter? Those zealous housewives who, during the harvest period, have mastered the recipe for preparing an assortment of valuable vegetable crops, do not think about this. It’s more convenient to roll tomatoes and cucumbers into large jars, but liter jars are also suitable. When following the recipe, observe several important nuances: take cucumbers and tomatoes in equal proportions; you can roll up other vegetables with them, but only as a decoration.

Ingredients:

300 g each of cucumbers, tomatoes (optionally, gherkins and cherry tomatoes);
2 cloves of garlic;
dill (umbrella);
horseradish (root, about 3 cm);
20 g salt;
5 peppercorns (black);
0.5 teaspoon of essence (70%);
25 g sugar;
onions, bell peppers, carrots for decoration.

Step-by-step cooking recipe:

Cut off the ends of the cucumbers and soak in cold water for a couple of hours.
Chop horseradish, carrots, bell peppers, and onions.
Place dill, black peppercorns, garlic on the bottom, tightly place cucumbers, tomatoes, chopped vegetables, horseradish on top in layers to the top.
pour boiling water over it, leave for five minutes, pour the brine into a saucepan and add spices. Boil the marinade and pour it back into the jar.
Add the essence last, roll up with a tight lid, turn over, and leave until completely cool.
Canned assorted tomatoes and cucumbers go well with meat or potato casserole.

How to pickle chopped tomatoes

If the vegetable harvest is rich, why not diversify your homemade preparations for the winter with a recipe for canned chopped tomatoes? You can even use liter jars. This method is suitable for those who are wondering what to do with large tomatoes. The option of preparing tomatoes in their own juice or tomatoes cut into slices are the most suitable recipes. For lovers of spicy snacks, the second method is suitable.

How much vinegar per liter jar? Should it be used for canning if there is a desire to salt tomatoes cut into slices rather than whole ones? Different step-by-step recipes will have their own ways of preparing tomatoes in this form for the winter. Without sterilization, cold method, lightly salted, in glass, wooden, enamel containers or even in a bag - all twisting options are worthy of implementation.

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Millions of people around the world love to treat themselves to something salty or sour, especially homemade. That is why every year many families engage in canning and pickling vegetables. One of the leading positions among homemade preparations and pickles (not only winter, but also summer) is occupied by salted tomatoes. Regardless of what you call this type of preparation, be it “salted tomatoes”, “fermented tomatoes” or “sour tomatoes”, they are all often present both at large feasts and at a simple family meal.

There are a lot of recipes for salted tomatoes. Some of them even contain vinegar (below is a recipe for salted tomatoes without vinegar!), which negatively affects human health. Some recipes require canning tomatoes in a jar with metal lids, while others, on the contrary, do not require rolling the dish under the lid.

I have tried a variety of salted tomato recipes in my life, but the one I like best is the simple recipe that my mother uses every year. Yes, the recipe in question is quite simple and does not require much labor, boiling the lids and screwing them on.

So, below on the House of Knowledge I will share with my readers a simple recipe for very tasty salted tomatoes.

Ingredients for salted tomatoes.

To prepare 1 can (3L) of delicious salted tomatoes you will need the following ingredients:

Tomatoes(preferably medium or small size) - 1.5-1.8 kg
Salt- 90g or less than 100g glass
Garlic- 1 clove
Hot capsicum- a small piece
Horseradish leaves- 1 medium size sheet
Herb tarragon(tarragon) - 1 sprig
Black currant leaves- 3pcs
cherry leaves- 3pcs
Dill seeds- 2-3 ripe inflorescences or if not - 1 dessert spoon of seeds
Water(refined or spring water) - up to 1.5 liters per 3 liter jar or as much as needed to cover the tomatoes

Salted tomatoes recipe.

First of all, for pickling, select and wash beautiful, firm tomatoes that are as uniform in size as possible. Then peel and wash one clove of garlic. Also wash horseradish, tarragon, hot pepper, currant and cherry leaves in cold water to remove dust.

When all the ingredients are prepared, you can start placing them in a clean 3L jar.

I usually layer all the ingredients.

Layer No. 1.

Place at the bottom of the jar:

1/3 part horseradish leaf
1/2 sprig tarragon
2 cherry leaves
2 blackcurrant leaves
garlic clove, cut into 2 parts
piece of hot pepper
dill seeds (I pour everything out because they still float)

Layer No. 2.

I put tomatoes in the second layer up to half the jar. They should lie as close to each other as possible. I usually put in the slightly larger tomatoes first, and cover the empty spaces with the smaller ones. It is advisable that the tomatoes lie as tightly as possible in the jar or barrel, since they will still become soft and an empty space will appear between them.

Layer No. 3.

Place the third layer in the jar:

1/3 part horseradish
The remaining 1/2 of the tarragon sprig
1 cherry leaf
1 blackcurrant leaf

Read also: Sauerkraut.

Layer No. 4.

The fourth layer, like the second, consists of tomatoes. They also need to be laid tightly and at a height of approximately 1-1.5 cm below the neck of the jar.

Layer No. 5.

Place the remaining 1/3 of the horseradish leaf on top of the tomatoes.

This completes the placement of future salted tomatoes. Now all that remains is to fill them with a brine consisting of salt and water.

Brine for salted tomatoes.

To prepare the brine, dissolve 90g of salt (less than a 100g glass) in 1 liter of water, then pour it into a jar of tomatoes. If after this the water does not completely cover the tomatoes, then add clean water (without salt).

The second half of summer is the best time to prepare food for the winter. During this period, housewives pay special attention to canning tomatoes. Pickled tomatoes go well with many everyday and holiday dishes, which contributes to the creation of numerous recipes for their preparation.

100 g of canned homemade tomatoes contains about 109 kcal.

The simplest pickling of tomatoes - step by step photo recipe

If you decide to start canning for the first time, then choosing the right recipe from all the variety will be quite difficult.

We bring to your attention the classic method of preparation, which has been used by thrifty housewives for many years. The recipe below is quite simple and will not cause difficulties even for those who are doing it for the first time.

You can supplement the main ingredients with slices of bell and hot peppers, finely chopped onions and celery. Determine the quantity according to taste.

Cooking time: 45 minutes

Quantity: 1 serving

Ingredients

Tomatoes (in this case the plum variety: about 1.5-2 kg
Salt: 2 tbsp. l.
Sugar: 3.5 tbsp. l.
Bay leaf: 1-2 pcs.
Vinegar 9%: 3 tbsp. l.
Allspice: 2-3 mountains.
Black peas: 4-5 pcs.
Dill umbrellas: 1-2 pcs.
Horseradish: piece of rhizome and leaf
Garlic: 3-4 cloves

Cooking instructions

Preparation without sterilization

To prepare one three-liter jar of canned tomatoes without sterilization you need:

tomatoes of the same size and ripeness - 1.5 kg or as many as possible;
salt – 30 g;
70% acetic acid – 1 tsp;
sugar – 60-70 g;
greens (horseradish leaves, currants, cherries, dill umbrellas) – 10-20 g;
peppercorns – 5-6 pcs.;
garlic – 2-3 cloves;
bay leaf – 2-3 pcs.;
how much water will go in.

How to preserve:

Wash and dry the tomatoes selected for preservation.
Rinse the greens. Chop coarsely with a knife.
Peel the garlic.
Take a pre-prepared jar. Place 1/3 of the greens, bay leaves and peppercorns on the bottom.
Place 1/2 of the tomatoes and add 1/3 of the herbs. Fill the jar to the top and empty the rest.
Heat approximately 1.5 liters of water. Its exact quantity depends on the density of the tomatoes and will be determined after the first pouring.
When the water boils, pour into a container with tomatoes. Cover the top with a boiled lid.
Leave for 20 minutes.
Carefully pour the liquid into the saucepan. For convenience, you can put a nylon cap with holes on the neck.
Add salt and sugar to the pan. Heat everything to a boil and boil for about 3-4 minutes.
Pour the brine into a jar, add acetic acid and roll up.
Carefully place the container upside down and wrap it in a blanket. Leave until cool.

After this, return it to its normal position and keep it in a visible place for 2-3 weeks, after which it can be moved to a storage place.

A simple recipe for pickling green tomatoes

To prepare one 2-liter jar of delicious green tomatoes you need:

unripe tomatoes – 1.0-1.2 kg;
leaves of garden horseradish, cherries, currants, dill umbrellas - 20-30 g;
garlic – 4-5 cloves;
water – 1.0 l;
salt – 40-50 g.

What to do:

Boil clean water, add salt, stir. Cool completely.
Wash the tomatoes and greens for pickling. Dry.
Peel the garlic cloves.
Chop coarsely with a knife or simply tear the greens with your hands and place half of them on the bottom of the container. Add half the garlic.
Fill to the top with green tomatoes.
Place the remaining herbs and garlic on top.
Pour in cold brine.
Place the nylon cap in boiling water for a minute and immediately put it on the neck.
Place the workpiece in a storage place, it is advisable that the temperature there is not lower than +1 and not higher than +5 degrees.
After 30 days, salted green tomatoes are ready.

Tomato slices

For this recipe, it is advisable to take large and fleshy tomatoes with small seed chambers; irregularly shaped fruits are also suitable.

To prepare five liter jars you need:

tomatoes - 6 kg or as much as it takes;
water – 1 l;
vegetable oil – 100-120 ml;
salt – 30 g;
vinegar 9% - 20 ml;
sugar – 60 g;
fresh dill – 50 g;
garlic – 5 cloves;
onions – 120-150 g;
laurel – 5 leaves;
peppercorns – 15 pcs.

Process step by step:

Wash the tomatoes selected for preservation. Then carefully cut into slices. Small ones can be cut into 4, and large ones into 6 parts.
Peel the onions and cut them into half rings. Place the onion on the bottom.
Peel the garlic and place it whole in jars.
Add bay leaf and pepper.
Wash and chop the dill. Send to other components.
Pour a tablespoon of oil into each container.
Fill to the top (not very tightly) with chopped tomatoes.
To make the brine, boil water in a saucepan. Add sugar and salt and wait until dissolved. Add vinegar last.
Carefully pour the resulting marinade into the jars so that 1 cm remains to the top. One liter container requires about 200 ml of brine.
Cover with lids on top. Carefully place the filled container in a bowl of water and sterilize for a quarter of an hour.
Roll up and turn upside down. Cover with a blanket and let stand until completely cool.

Tomatoes in jelly - simple and tasty

The calculation of the products is given for a liter jar, but usually the amount of brine is about three jars, so it is better to immediately take vegetables in triple quantities. For one serving you need:

the smallest tomatoes – 500-600 g;
onion – 50-60 g;
garlic – 4-5 cloves;
sugar – 50 g;
gelatin - 1 tbsp. l.;
salt – 25 g;
vinegar 9% - 1 tsp;
bay leaf;
peppercorns – 5-6 pcs.

Algorithm of actions:

Wash the tomatoes and dry them.
Peel the onion and cut into rings.
Peel the garlic.
Place onions, garlic and tomatoes in a jar.
Pour boiling water over the contents and cover with a lid. Leave for 10 minutes.
Separately, boil a liter of water with bay leaf, pepper, salt and sugar. Add vinegar.
Drain the boiling water from the jar, add gelatin and add brine.
Roll up the lid. Keep upside down under a blanket until completely cool.

Pickling tomatoes with garlic

To quickly pickle tomatoes with garlic you need:

tomatoes – 1.8 kg or as much as will fit in a 3 liter container;
garlic – 3-4 medium-sized cloves;
vinegar 9% - 20 ml;
sugar – 120 g;
salt – 40 g;
water - how much will be needed.

How to preserve:

Wash the tomatoes and put them in a jar.
Pour boiling water over it. Cover the top with a lid.
Leave for 20 minutes.
Pour the water into a saucepan. Boil
Peel the garlic, press through a press and place in the tomatoes.
Pour salt and sugar directly into the jar.
Pour boiling water over the contents and add vinegar last.
Turn it upside down, wrap it in a blanket and let it cool until it cools.

With bow

For three liter jars of tomatoes and onions you need:

tomatoes - 1.5 kg or as much as is included;
onions – 0.4 kg;
salt – 20 g;
sugar – 40 g;
oils – 20 ml;
vinegar 9% - 20 ml;
bay leaf – 2 pcs.;
peppercorns – 6 pcs.

What to do:

Wash the tomatoes. Make a cross on the tops. Place in boiling water. After a minute or two, remove the fruits with a slotted spoon and place them in ice water.
Carefully remove the skin and cut with a sharp knife into circles 6-7 mm thick.
Peel the onion and cut into rings of the same thickness.
Fill the jars with vegetables, alternating layers.
Boil water with pepper, bay leaves, sugar and salt.
Pour in oil and vinegar.
Pour brine over the tomatoes. Cover with lids.
Sterilize in a tank of water for a quarter of an hour.
Roll the lids.
Turn it upside down and wrap it in a blanket. Keep it like this until it cools completely.

With cucumbers

To preserve tomatoes and cucumbers you need to take (for 3 liters):

tomatoes - about 1 kg;
cucumbers no longer than 7 cm - 800 g;
pickling greens – 30 g;
garlic – 3-4 cloves;
salt – 20 g;
sugar – 40 g;
vinegar 9% - 20 ml;
water – 1 l.

Step by step process:

Soak the cucumbers in water, wash well, dry and cut off the ends.
Wash the selected tomatoes and dry them.
Rinse pickling greens (usually dill umbrellas, currant and cherry leaves, horseradish leaves) with water and shake well.
Chop into large pieces with a knife.
Peel the garlic cloves.
Place half the herbs and garlic in a sterile jar.
Place the cucumbers vertically.
Place the tomatoes on top and lay out the remaining herbs and garlic.
Boil water and pour into a filled jar. Place the lid on top.
Soak vegetables in boiling water for 20 minutes.
Drain the water into the pan.
Add salt and sugar.
Heat to a boil. Pour in vinegar.
Pour boiling brine over assorted vegetables.
Using a seaming machine, roll up the lid.
Turn the jar upside down and cover with a blanket. Keep in this state until completely cooled.

Simple assorted tomatoes and vegetables

For 5 liter jars of a beautiful assortment you need:

yellow and red tomatoes – 1 kg each;
the smallest cucumbers - 1.5 kg;
carrots - 2 medium root vegetables;
garlic cloves – 15 pcs.;
multi-colored sweet pepper – 3 pcs.;
sugar – 40 g;
vinegar 9% - 40 ml;
salt – 20 g.

Wash the tomatoes and cucumbers. Cut off the ends of the latter.
Peel the carrots. Cut it into circles or cubes.
Peel the garlic.
Remove the seeds from the peppers and cut them into long strips.
Pack all vegetables approximately equally into jars.
Heat about 2 liters of water to a boil and pour over the assortment. Place the lids on top.
After 10 minutes, pour the liquid into the pan. Boil it again.
Repeat filling.
After 10 minutes, drain the water again and bring to a boil. Add salt and sugar. Stir until completely dissolved and add vinegar.
Pour the boiling marinade over the assortment and roll up.

Turn the rolled cans upside down, then cover them with a blanket and keep until cool.

Homemade tomato preparations will taste better if you follow the recommendations below:

It is advisable to choose oval or elongated tomato varieties with thick skin for pickling. “Novichok”, “Liza”, “Maestro”, “Hidalgo” are suitable. The fruits must be at the same stage of maturity.

Pickling tomatoes for the winter in jars- This is one of the best ways to prepare vegetables. Due to the content of lactic acid and salt, seaming can be stored for several years and retain its excellent taste.

Recipe for pickling tomatoes in jars for the winter

Required Products:

Red pepper pod
- red tomatoes – 1.6 kg
- 50 g green dill
- black currant leaves - a couple of pieces
- tarragon, parsley, celery – 15 g each

To prepare the brine:

Salt - about three glasses
- 10 liters of water

Cooking features:

Prepare the brine: dilute kitchen salt in a small amount of hot water and combine with cool water. After settling, strain it through a thick cloth. For pickling, select pink, identical tomatoes. Wash them thoroughly in a basin, changing the water several times. Cut off the stems. Wash all the greens, leaving the water to drain. Fold on the bottom, place the tomatoes. After pouring brine, transfer to a room with a temperature no higher than 20 degrees. Don’t forget to cover with nylon lids and let stand like that for 2 weeks. This time is enough for fermentation to take place. The brine will become cloudy and will be partially absorbed into the vegetables. Remove foam and mold from the surface, add saline solution up to the neck. Now you can sterilely seal the caps and transfer them to a cool place.

Consider and.

Pickling tomatoes for the winter in jars - sweet

You will need:

Sweet pepper - one piece per jar
- apples – 3 pcs.
- a handful of grapes, blackberries and currants
- tomatoes
- 3 pieces of bay leaf
- 50 g sugar
- 50 g table salt
- peppercorns – 10 pcs.

Cooking features:

Chop the apples into slices and place them in the previously prepared container. You can also add a handful of blackcurrants, blackberries and grapes - the taste will be piquant and very interesting. Place the tomatoes in a thick layer in containers. Add pepper, cut into 4 parts. Fill each container with water. Pour the water into a saucepan and boil. Fill the jars with boiling water again and leave for a couple of minutes. Drain the liquid and prepare the marinade. Add sugar, peppercorns, bay leaves, and salt to the water. Boil the marinade, pour into containers, cover with prepared steamed lids. Roll up the container and turn the rolls upside down.

Pickling tomatoes in liter jars for the winter

Required components:

25 g tarragon
- 150 g garlic
- horseradish root – 20 g
- tomatoes – 10 kg
- chilli pepper - several small pieces

For the brine:

Salt – 400 g
- 8 liters of water

How to prepare:

Prepare the brine in advance: dissolve table salt in water, let it sit for a while, strain. Prepare clean jars with lids. Select strong tomatoes: rinse in cool water, tear off the stems. Remove the garlic husks and rinse in water. Cut large cloves in half. Remove the peel from the horseradish root, rinse, and chop into slices. Rinse the peppers and herbs. Spread the tomatoes in a dense layer, layering with spices and herbs. Throw one pepper into each container. Fill with brine and cover with plastic lids. Leave in a warm place for 12 days. Remove moldy foam from the surface and add more clean brine. Close with simple lids and transfer to the cellar. If you want it to be spicy, add more horseradish.

Consider and.

Simple pickling of tomatoes in jars for the winter

You will need:

Hot pepper - several small fruits
- 30 g garlic
- 145 g dill
- tomatoes – 10 kg
- capsicum bell pepper – 0.25 kg

To prepare the brine:

8 liters of water
- salt - ? kg

How to prepare:

First prepare the brine: dilute the salt in some water, set aside for a while until it becomes concentrated. Prepare lids and jars in advance. Select ripe tomatoes, wash them, and pick off the stems. Remove the husks from the garlic and wash it. Wash the bell pepper, divide in half, cut out the seed part. Chop into long slices. Rinse fresh dill in a basin. Place the tomatoes in a container, layer with herbs, pepper slices and garlic cloves. Pour the brine on top and transfer to a warm place for ten days. After fermentation is complete, remove any mold or foam from the surface. Add new brine, cover with lids, transfer to a warmer, and seal tightly.

Browse and pickling tomatoes for the winter in jars video. You will learn a lot of useful things from it.

Cinnamon Recipe

Ingredients:

1.5 teaspoons cinnamon
- 5 g bay leaf
- tomatoes – 10 kg
- 8 liters of water
- half a kilogram of salt

How to cook:

Make the brine in advance: dilute salt in it. After it has settled, strain it. Select strong and red tomatoes. Wash them, cut off the stalks. Place in a thick layer in jars. But it’s not worth accepting. Add cinnamon and bay leaves to each container and distribute the number of tomatoes equally. Fill with brine, cover with plastic lids, and let sit for at least 10 days to infuse. In this case, the room temperature should be at least 20 degrees.

Pickling green tomatoes in jars for the winter

Required components:

Sugar – 0.2 kg
- black currant leaves – 90 g
- green tomatoes – 10 kg
- fresh dill – 0.2 kg

To prepare the brine:

Fine table salt – 0.25 kg
- five liters of water

How to prepare:

Make a pickle. After settling, strain it. Select green tomatoes and wash them. Cut off the stems. You can also carefully tear them off. Rinse the greens. Dip the tomatoes into boiling water in small batches and soak for two minutes. blanching. Cool them quickly under a stream of cold water. If you exclude heat treatment, the vegetables turn out to be harsh. Place the fruits in a dense layer in a clean container. Top with fresh herbs. Pour sugar into each container. Add brine and leave for fermentation in a warm room for a week. Be sure to add fresh brine. After sealing with nylon caps, transfer to a cool place.

Try also

Recipe with tomato paste

Ingredients:

Tomato mass – 10 kg
- currant leaves – 40 pieces
- red tomatoes – 10 kg

How to cook:

Wash good, ripe tomatoes, tear off the stems and stems. Rinse the picked currant leaves in clean water. Line the bottom of the containers with currant leaves, arrange the tomatoes, and add salt. Place the currant leaves again and the vegetables again. Sprinkle with salt again. Fill all containers in the same way. Prepare tomato paste from overripe tomatoes. Rinse the vegetables first in cool water. Cover the containers with lids and keep for a week at 20 degrees. Once fermentation has begun, move to a cooler location.

Pickling cherry tomatoes in jars for the winter

You will need:

Cherry – 0.6 kg
- parsley with herbs – 50 g each
- garlic clove – 3 pieces
- aromatic peppercorns – 3 pcs.
- laurel leaf – 2 pcs.
- bell pepper

To prepare the marinade:

Liter of water
- 0.025 liters of acetic acid
- a couple of tablespoons of salt and spices

Place 2 garlic cloves, chopped herbs and aromatic peppers into the processed container. Prick the cherry tomatoes in the area of the stalks and place them in containers, starting with large tomatoes. Layer the fruits with parsley and sweet pepper. Add spices and water. Pour into the canned food and let it sit? hours. Pour back into the saucepan and boil again. Combine the marinade with vinegar and roll up with tin lids. Turn the preserves over, place them on the lids, wrap them in a warm cloth, and let them cool completely for several weeks.

Cold salting of tomatoes in jars for the winter

Ingredients:

Red tomatoes – ? kg
- garlic clove - a couple of pieces
- acetic acid – 30 ml
- table salt – 15 g
- a tablespoon of sugar
- water – 500 ml
- greens
- aspirin tablet

Place fresh herbs, garlic, bay leaves and peppercorns in a treated glass jar. Fill the container with ripe, whole tomatoes. They should be pressed tightly against each other. Prepare a brine using cool filtered water and spices. Stir the contents thoroughly and leave for two minutes. Add cold brine on top. Crush an aspirin tablet and pour it on top. This will prevent nasty mold from forming.

Recipe with cloves

Prepare the following components:

One and a half kilograms of tomatoes
- a pair of dill umbrellas
- aromatic and black peppercorns
- two sprigs of fresh parsley
- two clove buds
- a small spoon of mustard
- cherry and blackcurrant leaves
- a pod of hot pepper
- garlic clove – 3 pieces

To cook the brine:

Small spoon of granulated sugar
- 4.2 tbsp. spoons of salt
- two liters of water
- laurel leaf – 2 pieces

How to cook:

Sort out ripe plum-shaped tomatoes with thick, whole skin. Wash and pick the stalks. In a bowl of clean water, rinse the cherry leaves, parsley, and dill. Remove the husks from the garlic and wash it. Wash the pepper pods and cut off the dried husks. Try not to damage the flesh, otherwise the workpiece will turn out extremely sharp. Prepare clean containers with lids. Place some of the spices on one. Fill containers with tomatoes. Place peppers between the fruits. Cover the top layer with mustard seeds and greenflies. Fill a saucepan with water, throw in the bay leaves, add granulated sugar and salt. Boil the brine for exactly five minutes. Remove from the stove and cool. Fill the contents with cold brine and seal the container with plastic lids. Place the rolls in a cool room for three weeks.

There are many variations of pickling tomatoes. It doesn’t matter which one you choose for yourself, because each recipe is original in its own way. The preparation can include other vegetables and even fruits and berries. This makes the taste of the preparations even more interesting!