The most delicious recipes for pickled tomatoes for the winter in jars: how to cook and roll the blanks correctly

Pickling tomatoes is a great way to recycle crops and get the most out of the fruit. During the cooking process, they preserve vitamins, and the addition of spices and herbs gives the vegetables a piquant taste.

Tomatoes go well with herbs, mustard, garlic and bell peppers. Winter blanks are stored for a long time and look appetizing on the dining table. Consider the most popular recipes for pickled tomatoes and find out the secrets of their preparation.

The best recipes for pickled tomatoes for the winter

Some housewives prefer to marinate tomatoes without adding other products, while others like assorted vegetables with herbs and spices. Each recipe has its own unique cooking technology.

With carrot tops

The composition of carrot tops is high in vitamins and minerals. Greens are rich in dietary fiber and carotene, which makes this snack even healthier.

Ingredients:

• 20 medium tomatoes;
• 5 sprigs of carrot tops;
• 1 liter of water;
• 100 g sugar;
• 20 g salt;
• 20 ml vinegar 9%.

Preparation:

1. Prepare jars: rinse thoroughly and scald with boiling water.
2. Rinse and dry the tomatoes, pierce each vegetable in the area of ​​the stalk with a toothpick.
3. Rinse the tops, dry. Put greens in jars on the bottom, and then tomatoes.
4. Prepare brine: pour water into a saucepan, add vinegar, salt and sugar, mix thoroughly. Bring to a boil and leave for 3-5 minutes.
5. Pour the brine into jars, cover, let it brew for 15 minutes.
6. Pour the brine back into the saucepan, leave on low heat for 10 minutes.
7. Pour over the tomatoes and cover with a clean lid. After 10 minutes, rotate the jar to release air bubbles.
8. Wrap up in a blanket and leave for a day. Then place in a cellar or pantry.
9. It is advised to use the workpiece after three months.

Sweet and spicy tomatoes with garlic and onions

A spicy and savory appetizer goes well with boiled potatoes, vegetables and first courses.

Ingredients:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• 3 onions;
• 50 g of salt;
• 70 ml vinegar 60%;
• 70 ml of vegetable oil;
• cilantro to taste.

Preparation:

1. Peel the onion, cut into half rings, fry in vegetable oil.
2. Wash the tomatoes, cut into wedges and put in a deep bowl, add salt and stir.
3. Chop the garlic and mix with the onion, add to the tomatoes.
4. Finely chop the greens, pour over the vinegar. Mix all ingredients thoroughly. Leave the mixture for 6 hours.
5. Sterilize banks. Put vegetables in liter containers. Seal with clean nylon caps, store in the refrigerator.
6. The dish is ready to eat in 3-4 days, when all vegetables are saturated with juice.

Marinated appetizer with aspirin

This recipe does not require sterilizing the jars, which will save time and effort. One aspirin tablet is enough to keep the workpieces from spoiling for a long time.

Ingredients:

• 1 kg of tomatoes;
• a bunch of dill;
• 3 bay leaves;
• 1 aspirin tablet;
• 2.5 liters of water;
• 100 ml vinegar 9%;
• 200 g sugar;
• 100 g of salt.

Preparation:

1. Rinse the tomatoes with cold water. Peel the garlic, chop or pass through a press.
2. Put dill, bay leaf and garlic at the bottom of the jar. Put tomatoes last.
3. Crush an aspirin tablet and pour into a jar.
4. Pour water into a saucepan, add salt and sugar. Bring to a boil, add vinegar. Pour boiling brine over vegetables in jars.
5. Close with lids, wrap in a blanket and turn over until it cools completely.

With onions, vegetable oil and carrots

The dish has a pleasant sweet and sour taste. Optionally, add cloves, mint or coriander to it.

Ingredients:

• 1 kg of tomatoes;
• 1 onion;
• 6 peas of black pepper;
• 1 liter of water;
• 10 bay leaves;
• a sprig of carnations;
• 120 g salt;
• 100 g sugar;
• 100 ml vinegar 9%.

Preparation:

1. In a clean jar, lay the onion in half rings, black pepper and bay leaf in layers.
2. Cut the tomatoes in half, put on top.
3. Prepare the marinade: mix water, salt and sugar. Add vinegar after boiling, pour the marinade into jars.
4. Add cloves, basil and other spices to taste. Roll up the lids and cool under a thick blanket.
5. Store in a basement, cellar or pantry. Shelf life - up to a year.

With apples and apple cider vinegar

The unusual recipe combines the benefits of tomatoes and the sweet taste of apples. The original assortment turns out to be aromatic, apples are soaked in tomato juice, and vice versa.

Ingredients:

• 1.5 kg of tomatoes;
• 0.5 kg of apples;
• 80 g of salt;
• 80 g sugar;
• 5 allspice peas;
• 70 ml of apple cider vinegar.

Preparation:

1. Rinse tomatoes and apples thoroughly. Cut into equal slices and place in a clean, sterile container.
2. Pour boiling water over the food, leave for 10 minutes. Then pour the water back into the pan, add salt, sugar, allspice. Simmer for 5 minutes.
3. Pour the ingredients with brine, then add apple cider vinegar to the jar.
4. Cool and store in a cool place.
5. It is recommended to add cinnamon, cloves, fresh herbs to taste.

Important! Use sweet and sour apple varieties. The famous Antonovka is perfect. Fruit can be taken unripe.

With mustard without vinegar

The dish will appeal to lovers of spicy food. The appetizer is in harmony with shashlik, black toasted bread, you can take it with you to a picnic.

Ingredients:

• 1.5 kg of tomatoes;
• 1 large onion;
• 40 g mustard powder;
• 4 cloves of garlic;
• 80 g of salt;
• 60 g sugar;
• 5 allspice peas.

Preparation:

1. Rinse and dry the tomatoes. Lay tomatoes, onion rings, garlic cloves on the bottom of a clean jar. Add mustard, salt and sugar.
2. Pour boiling water over the jar, leave for 10 minutes.
3. Drain the water into a saucepan and cover the jar with a lid.
4. Boil the marinade and pour back.
5. Roll up the blanks with lids, wrap them in a blanket and turn them upside down. Put it in the pantry in a day.

It is interesting:

The most delicious recipes for pickling cherry tomatoes for the winter in jars.

How to cook pepper marinated with honey for the winter.

Recipe without sterilization "Lick your fingers"

A simple recipe can be repeated even by an inexperienced cook. This is a versatile vegetable appetizer for any table.

Ingredients (per 1 liter can):

• 1 kg of large tomatoes;
• 1 head of garlic;
• 1 sweet pepper;
• 80 g of salt;
• 50 g vinegar 9%;
• 50 g sugar;
• 5 black peppercorns;
• 4 bay leaves.

Preparation:

1. Put washed tomatoes, garlic, bell peppers in a sterilized jar, add dill or basil to taste. Put black pepper on the very top.
2. Pour boiling water over the tomatoes twice.
3. Prepare the marinade by adding salt, sugar and vinegar to the water.
4. Add bay leaf and mustard to taste. Sprinkle with parsley.
5. Roll up the cans and turn upside down until they cool completely.
6. The tomatoes will be ready in 15-25 days. Keep refrigerated.

Pickled sweet tomatoes with vodka

With the addition of vodka, the tomatoes become crispy and leave a spicy aftertaste.

Ingredients:

• 800 g of tomatoes;
• 1.5 liters of water;
• 40 ml of vodka;
• 80 g of salt;
• 4 bay leaves;
• 2 sprigs of cloves;
• a pinch of red hot pepper;
• 2 cloves of garlic;
• 5 cherry leaves;
• 40 ml bite 9%.

Preparation:

1. Sterilize jars in any convenient way.
2. Rinse the tomatoes, pierce each with a toothpick near the stalk.
3. Scald cherry leaves, cloves, bay leaves with boiling water. Place them on the bottom of the can.
4. Next, fill the jar with tomatoes and onion rings. There should be no voids between them. Add red pepper and salt.
5. Pour boiling water over, add parsley or dill to taste. Leave on for 10 minutes.
6. Pour the liquid into a saucepan and boil. Add vinegar essence and vodka.
7. Pour boiling marinade into jars. Wrap the jars in a blanket and leave for a day.

Tomatoes with citric acid and garlic inside

The dish is ideal for people who suffer from ulcers or gastritis. A small amount of citric acid replaces aggressive vinegar, the product is not harmful to health.

Ingredients:

• 2 kg of tomatoes;
• 90 ml citric acid;
• head of garlic;
• a sprig of parsley;
• 50 g of salt;
• 70 g sugar;
• 3 bay leaves.

Preparation:

1. Rinse the tomatoes thoroughly, make an incision in each.
2. Peel the garlic, pass through a press. Stuff the tomatoes with the resulting gruel.
3. Put bay leaves and parsley at the bottom of a clean jar. Fill the container with tomatoes.
4. Pour boiling water over vegetables, leave for 15 minutes. Drain and repeat the procedure again.
5. Pour salt and sugar into the water. Add citric acid last.
6. Roll up the cans and turn upside down. Store canned tomatoes in the cellar.

Important! Citric acid is contraindicated in people who are allergic to citrus fruits.

With horseradish, grape leaves and cherries

Grape leaves have been harvested since summer; light green soft leaves are perfect for pickling. Only 30 g of grape leaves is enough to provide a person with a daily intake of vitamin A.

Ingredients:

• 15 medium tomatoes;
• 5 grape leaves;
• 1.5 liters of water;
• 8 cloves of garlic;
• 5 black peppercorns;
• 3 horseradish leaves;
• 3 cherry leaves;
• 2 bay leaves;
• 2 dill umbrellas;
• 120 g sugar;
• 70 g salt;
• 20 ml vinegar.

Preparation:

1. Wash and dry the tomatoes, make punctures with a toothpick.
2. Put horseradish, grape and cherry leaves in sterile jars. Add garlic cloves and dill umbrella.
3. Place the tomatoes in the jar.
4. Boil water, add black pepper, salt, sugar and bay leaf.
5. Pour the marinade into jars, cover the containers with lids and leave for 10-12 minutes.
6. Pour back into the pot, bring to a boil and add vinegar.
7. Pour the marinade into a jar and roll up with clean lids. Turn over for a day.

Garlic Tomatoes "Under the Snow"

The appetizer got an interesting name thanks to the garlic, which is placed on top of the tomatoes. It goes well with fried potatoes, vegetable dishes and rice.

Ingredients:

• 1.2 kg of tomatoes;
• 150 g sugar;
• 60 g of salt;
• 4 cloves of garlic;
• 20 ml vinegar.

Preparation:

1. Rinse vegetables, put in a sterile jar. Pour boiling water over and leave for 20 minutes.
2. Drain the water into a saucepan, add salt and sugar, boil.
3. Put grated garlic in a jar, pour boiling brine, pour in vinegar.
4. Roll up and wrap in a blanket until it cools completely. There will be garlic "snow caps" on the tomatoes.

With bell pepper, parsley and onion

Delicious pickled tomatoes in jars for the winter with the addition of pepper and parsley have a pleasant and mild taste. The jars are colorful and attractive.

Ingredients (for a 3 l can):

• 1.7 kg of tomatoes;
• 1 bell pepper;
• 1 onion;
• 5 sprigs of parsley;
• 100 g sugar;
• 50 g of salt;
• 50 ml vinegar 9%;
• 5 allspice peas.

Preparation:

1. Wash and sterilize jars and lids.
2. Cut the bell pepper into four parts, remove the tail and seeds. Cut the onion into large rings.
3. Put parsley and onion at the bottom of the jar. Lay the pepper and tomatoes on top.
4. Pour boiling water over the jars, leave for 20 minutes.
5. Drain water into a saucepan, add salt and sugar, bring to a boil.
6. When the brine boils, add the vinegar. Put peppercorns in jars, pour brine and roll up.
7. Wrap up the assortment and leave to cool completely.

Read also:

How to prepare pickled cucumbers for the winter.

How to cook pickled peppers in oil for the winter.

How to pickle corn for the winter at home.

Cooking recommendations

To make the preparation tasty, it is important to pay attention to the selection of ingredients. For cooking, select elastic tomatoes without cracks and dents. All fruits must be the same size so that the marinade is evenly saturated.

Small vegetables are easier to put in and out of the jar. If the tomato is too large, it is best to cut it into 4-6 pieces. Culinary experts often use unripe green tomatoes - they are crisper and firmer.

Important! Use clean cooking utensils during cooking. Rinse the jars thoroughly and sterilize if required by the recipe. Otherwise, the tomatoes can quickly deteriorate.

At the request of the hostess, various spices and herbs are added. It can be hot peppers or, conversely, sweet mint and basil. It all depends on personal preference. However, the flavor of the additives should not override the main ingredient. Everything should be in moderation. Instead of the usual vinegar, many people use apple cider or balsamic vinegar - they give the dishes a softer taste.

Conclusion

How to pickle tomatoes for the winter? Experts advise to select small and even vegetables, and use clean water for the marinade. Bulgarian pepper or carrots will help to add brightness to the snack.

Fans of unusual taste prefer recipes with the addition of vodka or grape leaves. Sometimes vinegar is replaced with citric acid or apple cider essence. Store the workpieces in the basement or storage room.