How to cook delicious pickled tomatoes for the winter: a selection of the best recipes from experienced housewives

Tomatoes marinated for the winter in jars is a dish that will remind you of summer at any time of the year. From the article you will learn how to properly pickle tomatoes so that they are preserved until the next season, what tomatoes are combined with, and what it is better not to experiment with. And most importantly - you will find out the top 10 recipes that will make your household be proud of a skilled housewife.

How to marinate tomatoes for the winter: tips and tricks

Before proceeding with the blanks, pay attention to the rulesthat will provide vegetables with amazing taste and long-term storage:

1. Choose mid-season tomatoes. Their skin should be firm and not frayed.
2. Do not forget to remove the stalk, and in its place make a puncture about 1 cm deep. This will save the vegetables from cracking and losing their appearance.
3. Unlike cucumbers, tomatoes don't go well with currant leaves. If you want more greens, add grape or cherry leaves, as well as dill, parsley, celery.
4. 1 tsp will give a piquant taste to tomatoes. honey or 1 tsp. mustard beans.
5. The sterilization process of the finished product can be replaced by triple pouring.
6. If you are cooking tomatoes according to a recipe that involves cutting vegetables, then do not choose too fleshy fruits. The pulp may separate from the rind during the pickling process.

The best recipes for pickled tomatoes for the winter

The top ten pickled tomato recipes will delight you with affordable ingredients, ease of preparation and a predictable result.

Delicious pickled tomatoes with grape leaves, cherries and horseradish

Ingredients:

• 2.5-3 kg of small tomatoes;
• 4 cherry leaves;
• 2 grape leaves;
• 2 horseradish leaves;
• 1 horseradish root;
• black peppercorns to taste;
• 3 cloves of garlic;
• Bay leaf;
• 3 pcs. carnations;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Cooking method:

1. Pour the jars with steam in the oven or over a boiling pot / kettle, dip the lids in boiling water before spinning.
2. Rinse the tomatoes well, make a puncture with a toothpick in the area of ​​the stalk in each vegetable.
3. Finely chop the horseradish root or grate.
4. Chop the garlic and mix with the horseradish root.
5. At the bottom of the jars, put bay leaves, peppercorns, 2 horseradish leaves, 1 grape leaf and 2 cherry leaves.
6. Next, lay out the mass of garlic and horseradish.
7. Fill the jars with tomatoes.
8. Top with cloves and remaining greenery leaves.
9. Pour water into a saucepan, turn on maximum heat.
10. Pour boiling water into jars gradually. Cover and let sit for 30 minutes.
11. Drain the water, repeat the procedure.
12. Boil water a third time.
13. Pour salt and sugar into boiling water, mix well.
14. Cook for 5 minutes.
15. Pour the marinade into a jar and cap.
16. Turn upside down and wrap with dense material for 48 hours.

No vinegar in recipe... At your discretion, you can include this ingredient in the recipe (70 ml of 9% vinegar per liter). In this case, there will be no need for a triple fill. You can also add some grapes. But choose extremely ripe and healthy fruits.

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Spicy pickled tomatoes

Ingredients:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• 0.5 tsp ground red pepper;
• 1 tsp ground black pepper;
• 1 hot pepper;
• 1 medium onion;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 50 ml vinegar (9%);
• allspice to taste;
• a sprig of celery.

Cooking method:

1. Sterilize the banks.
2. Rinse the tomatoes, make punctures in each vegetable about 1 cm deep.
3. Chop the garlic.
4. Cut the onion into rings.
5. Finely chop the hot pepper and mix it with the garlic.
6. Chop celery, add to garlic and pepper. Stir.
7. Place a mixture of garlic, pepper and herbs at the bottom of the jar.
8. Fill the jar with the tomatoes, placing the onion rings between the vegetables.
9. Add red and black pepper.
10. Boil water, add salt, sugar, allspice and peppercorns to boiling water.
11. Boil for 4-6 minutes.
12. Pour in vinegar, stir and remove from heat.
13. Gradually fill the jars with the marinade.
14. Cover the jars with lids.
15. Sterilize for 10 minutes.
16. Close. Ensure tightness. Flip, tilt. Nothing should drip or leak.
17. Store upside down and wrapped for the first two days.

Council. Spicy tomatoes are contraindicated in children under 6 years old, their stomach is too vulnerable. Also, with caution, such a blank should be used by people with gastrointestinal diseases. Even if you don't feel unwell, do not eat spicy pickled vegetables without bread or a side dish.

With basil

Ingredients:

• 3 kg of tomatoes;
• a sprig of dill;
• 4 sprigs of basil;
• 3 cloves of garlic;
• black peppercorns to taste;
• 1 tsp mustard seeds;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 90 ml vinegar.

How to pickle:

1. Rinse, dry and sterilize jars.
2. Chop the greens and mix.
3. Place the greenery mixture at the bottom of the jar.
4. Fill the jar with vegetables.
5. Place the garlic on the very top.
6. Add salt, sugar, peppercorns to the water.
7. Boil.
8. Add grain mustard to the jars.
9. Pour vinegar into boiling water. Stir.
10. Pour the marinade over the jars.
11. Cover with lids.
12. Sterilize for 8 minutes.
13. Remove wrapped in a dark place for 40 hours. Do not forget to turn the cans over after checking the tightness.

Advice... Tomatoes are made spicy by adding grain mustard and basil. This preparation is ideal for dry meat or kebabs. Fish cooked over a fire also goes well with such pickled vegetables.

With bell pepper for the winter - the most delicious

Ingredients:

• 1 kg of tomatoes;
• 0.5 kg of red or yellow bell pepper;
• 1 small hot pepper;
• 4 cloves of garlic;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1-2 sprigs of dill and parsley;
• 70 ml vinegar (9%);
• 50 ml of vegetable oil.

Cooking method:

1. Rinse and sterilize jars.
2. Puncture tomatoes with a fork or toothpick.
3. Cut the bell pepper into strips.
4. Cut hot peppers into thin strips. The seeds may not be removed, but it will be sharper.
5. Chop the greens.
6. Place chopped herbs and 2 cloves of garlic at the bottom of the sterilized jar.
7. Next, put vegetables in the jar, alternating layers of bell peppers and tomatoes. Place hot peppers between vegetables.
8. Place 2 other garlic cloves on top.
9. Boil water and pour boiling water into jars. Leave it on for 30 minutes.
10. Drain the water back into the pot and add salt and sugar.
11. Boil.
12. Pour vegetable oil into the jar.
13. Pour vinegar into boiling water, mix.
14. Pour the marinade over the vegetables.
15. Now screw the covers back on.
16. Flip and wrap the jars in warm material (blanket, outerwear, a few towels).

Important... It is better not to marinate green bell peppers with tomatoes. Opt for yellow or red fruits. They match better in taste and color.

Cherry with carrot tops

Ingredients:

• 800 g cherry tomatoes;
• 1 small onion;
• 2 branches of carrot tops;
• 1 tbsp. l.Sahara;
• 1 tsp salt;
• 1 tsp honey (optional);
• 50 ml vinegar (9%);
• 3 cloves of garlic.

Cooking method:

1. Rinse the jars with soda solution, dry and sterilize. Don't forget to make sure there are no cracks or chips.
2. Cut the onion into half rings.
3. Separate the tomatoes from the twigs. Punctures in small vegetables are optional.
4. Place the garlic on the bottom.
5. If the tops are too long, cut them into several pieces.
6. Place vegetables in a jar in layers: tomatoes, tops, onions. Repeat 2-3 times.
7. Boil water.
8. Pour boiling water into jars, leave for 25 minutes.
9. Drain the water into a saucepan and add honey to the jar (this ingredient is optional).
10. Pour salt and sugar into boiling water.
11. Stir until dissolved, boil for 3 minutes.
12. Pour in vinegar, immediately remove from heat.
13. Fill jars of vegetables with the prepared marinade.
14. Turn the sealed cans upside down and wrap them up.
15. Remove to permanent storage after 40 hours.

Useful information. Carrot tops are a source of beneficial vitamins and minerals. Do not pour boiling water over it, but rinse it under cold running water.

With aspirin and vinegar - a simple recipe

Minimum ingredients and maximum shelf life are the motto of this recipe.

What is needed:

• 1 kg of vegetables;
• 1 aspirin tablet;
• 60 ml vinegar (9%);
• 1 sprig of dill;
• Bay leaf;
• black peppercorns to taste;
• 2 cloves of garlic.

Cooking method:

1. Rinse the vegetables and make a puncture in each tomato.
2. Sterilize the jars, pour boiling water over the lids.
3. Chop the dill, but not too finely.
4. Place the garlic in the bottom of the jar.
5. Fill the jar with tomatoes.
6. Sprinkle herbs on top.
7. Grind the aspirin, add to the jar.
8. Put water on the fire, immediately adding salt, sugar, bay leaf, peppercorns.
9. Bring to a boil, stir for 4-5 minutes.
10. Pour the vinegar into the jar.
11. Pour the marinade over the vegetables immediately.
12. Screw on the covers. Turn the jars over and leave to cool for 24 hours.

Note! Aspirin is needed in tablets. Effervescent is not suitable.

With apples and apple cider vinegar - a delicious recipe

What is required:

• 1.5 kg of tomatoes;
• 0.5 kg of apples;
• 1 tsp salt;
• 2 tbsp. l. Sahara;
• 1 tsp honey;
• 2.5 tbsp. l. apple cider vinegar.

Cooking method:

1. Sterilize the banks.
2. Rinse the tomatoes, make punctures.
3. Select apples carefully. Rotten, wormy, too soft and immature are not suitable.
4. Cut large apples into halves or quarters, removing seeds.
5. In the jar, alternate layers of apples and tomatoes so that the top layer is a layer of apples.
6. Boil water and pour boiling water over a mixture of vegetables and fruits. Leave it on for 30 minutes.
7. Drain water back, add salt, sugar and honey.
8. Boil.
9. Pour the apple cider vinegar into the jars just before boiling.
10. Remove boiling marinade from heat and fill containers with it.
11. Cover with lids.
12. Sterilize within 10 minutes.
13. Close tightly, turn over and let cool naturally for 48 hours.

With garlic inside and herbs in liter jars

Ingredients:

• 700 g of dense tomatoes;
• 4 sprigs of parsley;
• 4 sprigs of dill;
• 10 cloves of garlic;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 50 ml vinegar (9%);
• black peppercorns to taste;
• 1 bay leaf for the marinade.

Cooking method:

1. Sterilize clean cans.
2. Rinse the tomatoes. You do not need to make a puncture.
3. Chop the garlic.
4. Finely chop the parsley.
5. Combine the garlic and parsley in a dish.
6. Make a cross-cut in each tomato.
7. Fill the hole with the garlic and parsley mixture.
8. Place the dill at the bottom of the jar.
9. Next, fill the jar with stuffed tomatoes. Be careful not to let the filling fall out.
10. Boil water.
11. Fill the jars with boiling water. Leave it on for 10 minutes.
12. Drain the water back, add peppercorns and bay leaves. Boil.
13. Pour the salt and sugar directly into the jars.
14. Pour vinegar into the boiling marinade. Remove from heat.
15. Fill the jars with the marinade.
16. Screw the caps back on immediately.
17. After two days, remove to a place of long-term storage.

Important! Parsley is a product that not everyone likes. You can substitute dill, celery, basil, or arugula for these herbs.

Marinate tomatoes in halves with onions, vegetable oil and carrots

Ingredients:

• 2 kg of tomatoes;
• 700 g carrots;
• 3 medium onions;
• 5-7 cloves of garlic;
• 150 ml of vegetable oil;
• 150 ml vinegar (9%);
• 150 g sugar;
• 3 tbsp. l. salt;
• black peppercorns to taste;
• 2 bay leaves.

Cooking method:

1. Rinse the tomatoes, cut into halves. Place in a separate dish to drain excess juice.
2. Rinse carrots thoroughly. Any contamination will cause the lids to swell.
3. Grate the carrots on a coarse to medium grater.
4. Cut the onion into rings or half rings, depending on the size.
5. Place some of the onion and garlic in the bottom of the sterilized container.
6. Next, lay the tomatoes cut down.
7. Grated carrots are the next layer.
8. Repeat alternating layers 1-2 more times.
9. Boil water. Pour boiling water into jars, leave to cool for 15 minutes.
10. Drain water into a saucepan or ladle.
11. Pour vegetable oil into the jar.
12. Add bay leaf, peppercorns, salt and sugar to the water.
13. Bring to a boil. Make sure bulk solids are dissolved.
14. Pour vinegar into boiling water.
15. Remove from heat, fill jars with marinade.
16. Cover the containers with a lid.
17. Sterilize within 12 minutes.
18. Screw the lids back on, turn the cans over and wrap them up for 1-2 days.

Such tomatoes are great as an independent dish on the table, they can easily replace a prepared salad. Serve with potatoes or pasta.

Read also:

The easiest and most delicious pickled peppers recipes

Pickled hot peppers for the winter without sterilization

Pickled green tomatoes for the winter

Ingredients:

• 1.5-2 kg of green tomatoes;
• 5 cloves of garlic;
• 1 tsp mustard powder;
• 1 hot pepper;
• 100 g of salt;
• 150 g sugar;
• 1 tsp vinegar essence (70%);
• black peppercorns to taste;
• a sprig of dill.

How to pickle:

1. Rinse the tomatoes, make a puncture in each vegetable.
2. Chop the hot pepper finely.
3. Chop the garlic and mix with the chopped peppers.
4. Sterilize the jars.
5. Put black peppercorns and a mixture of garlic and pepper on the bottom.
6. Pour the boiling water into the jar. Cover and let sit for 15 minutes.
7. Drain the water back into the pot, repeat again.
8. Drain the water again, add salt, sugar, and pour mustard powder into the jars.
9. Once the water is covered with bubbling bubbles, pour the vinegar essence into a saucepan, stir and fill the jars with marinade.
10. Turn the rolled up jars and put them in a dark place.
11. Remove to permanent storage after 30 hours.

Let's sum up

Pickled tomatoes for the winter is a simple dish that does not take much time and effort to cook. The result is predictable - always fragrant vegetables without any foreign aftertaste. Do not forget to make a puncture in each vegetable, follow the exact recipe.

Combine tomatoes with mustard, honey, apples, herbs, stuff or pickle green vegetables - please yourself and your loved ones.