How delicious and unusual to prepare pink tomatoes for the winter - a selection of the best recipes

There are a myriad of recipes for harvesting pink tomatoes for the winter: pickled, salted, pickled, canned in pieces or whole, with spices, onions, garlic and herbs. How not to get confused and choose the best option? We have prepared for you the most delicious and proven recipes for canned tomatoes for every taste.

Features of canning tomatoes of pink varieties

The technology for preserving pink tomatoes is not much different from harvesting other varieties... We advise you to pay due attention to the quality of the fruit. Use ripe tomatoes, no rot, greens and other damage. Large specimens are suitable for making salads and tomato juice, medium fruits are placed in a jar whole.

To save tomatoes for the winter, they use methods pickling and salting, with and without pasteurization. In this matter, it is important to follow the canning rules, and then the lids will not swell, and the product will not deteriorate. Before laying in jars, the fruits are washed, and the stalk is pricked with a fork or toothpick. This will prevent them from cracking during heat treatment.

Medium pink tomatoes are ideal for canning... They have a wonderful taste and firm flesh. Their skin is not as tough as that of Creamy tomatoes, so you don't need to remove it when harvesting in your own juice.

Any recipe for pickled tomatoes provides preliminary blanching in boiling water, on the basis of which the marinade is prepared for pouring. This method allows you to preserve the appearance of vegetables.

Curls are stored without sterilization in a cool place... To extend the shelf life, add vodka, vinegar or sour apples to the marinade.

Delicious recipes

The most delicious pink tomato snacks are made with the addition of peppercorns, horseradish leaves, raspberries, currants, cherries, bay leaves, tarragon, red hot pepper, dill umbrellas. We have prepared popular recipes with photos and step-by-step cooking. Choose any of them and cook with pleasure.

Pickled tomatoes with raspberry leaves without pasteurization

Raspberry leaves have many beneficial properties... They are harvested for the future for the winter and added to marinades for vegetable pickles. Raspberry leaves help to keep tomato pulp firm and ennoble the flavor.

Ingredients:

• medium pink tomatoes - 3 kg;
• raspberry leaves - 4-5 pcs.;
• head of garlic;
• salt - 2.5 tbsp. l .;
• sugar - 5 tbsp. l .;
• vinegar 9% - 2 tbsp. l.

Preparation:

1. Place raspberry leaves and peeled garlic cloves in a jar.
2. Wash the tomatoes, prick at the base with a toothpick and place in containers.
3. Pour boiling water over and drain into a large saucepan after 15 minutes.
4. Boil the brine, after boiling, pour in the vinegar, pour into jars, close with metal lids. Store cold.

Other tomato recipes for the winter:

The most delicious pickled tomato recipes

Top 10 best recipes for pickling tomatoes in a saucepan

How to cook the most delicious green tomatoes for the winter

In tomato juice without sterilization

To roll up pink tomatoes for this recipe, you will need salt and sugar in the amount of 1 tbsp. l. per 1 liter can... Take tomatoes in any quantity, taking into account how many cans you plan to close.

Preparation:

1. Wash the vegetables, pick out large fruits and juice with a juicer.
2. Pour it into a saucepan and put it on fire. After boiling, add salt and sugar.
3. Arrange the medium-sized tomatoes in clean jars. Add coriander, bay leaf, peppercorns.
4. Fill the jars with juice, close the lids.

With bell pepper

Tomatoes and paprika are harmoniously combined both fresh and canned.

Products per one three-liter can:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• garlic - 3-4 cloves;
• dill umbrellas, bay leaves, black pepper;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l .;
• vinegar - 1.5 tbsp. l.

Preparation:

1. Wash vegetables with warm water. Peel and cut the pepper into quarters. Use a toothpick to prick the tomatoes around the stalk.
2. Put garlic cloves, pepper, bay leaf, dill on the bottom of a clean jar. Put paprika on top, fill the container with tomatoes and pour boiling water over it. After 15 minutes, drain the water and repeat the process again.
3. Pour sugar and salt into the jar, pour in vinegar and cover with hot water.
4. Close the jar with a lid using a seaming key. Store the workpiece in the closet.

Council. If you want to roll up more cans, take the proportions indicated in the recipe as a basis and increase to the required amount.

With sour apples

This recipe will appeal to those who do not consume vinegar.... It will be replaced by sour green apples. From the specified number of products, one three-liter jar will be obtained.

Ingredients:

• pink tomatoes - 1.5-2 kg;
• apple - 1 pc.;
• raspberry, currant, cherry, grape leaves;
• garlic - 2-3 cloves;
• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l.

Preparation:

1. Wash the apple, cut it into pieces, remove the seeds and put in a clean container. Top with leaves and garlic. Arrange the tomatoes all the way to the top.
2. Pour boiling water over the vegetables, pour it into a saucepan after 20 minutes.
3. Cook the marinade with sugar and salt, add vinegar at the end, pour over the tomatoes. If there is little liquid, pour it out of the kettle. Leave to infuse for 20 minutes.
4. Pour the brine back into the pot, wait until it boils, and pour over the tomatoes.
5. Seal with a lid using a wrench. Store in a cellar.

Reference. Both tomatoes themselves and apples are suitable for food.

With citric acid

To prepare you you will need the following products:

• tomatoes - 4 kg;
• sugar - 200 g;
• salt - 100 g;
• citric acid - 1 tsp. to each bank;
• bay leaf, allspice to taste;
• garlic - 5 cloves;
• dill, parsley;
• bell pepper - 2 pcs.

Preparation:

1. Put bay leaves, garlic and peppercorns into slices in clean containers.
2. Prepare the tomatoes and place in a jar, starting with the larger fruits, alternating layers with dill and parsley.
3. Peel the pepper and cut into slices. Place on top of the tomatoes.
4. Pour boiling water into jars and drain into a saucepan after 20 minutes.
5. Boil the brine with salt and sugar, add citric acid after boiling.
6. Pour hot liquid over vegetables, cover with lids.

With onion

The appetizer recipe is very simple, cooks quickly and eats even faster.

Ingredients:

• pink tomatoes - 1.5 kg;
• onions - 3 pcs.;
• dill umbrellas;
• garlic - 2 cloves;
• cloves, black pepper to taste;
• water - 1 l;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l .;
• sunflower oil - 1 tbsp. l .;
• vinegar 9% - 1 tbsp. l.

Preparation:

1. Put umbrellas of dill, spices, garlic in a jar.
2. Peel the onion, cut into rings and put in a container. Prepare the tomatoes and send to the jar.
3. Boil the brine and pour over the tomatoes. Add odorless oil.
4. Place the container in a water bath for sterilization, pour in the vinegar at the end and close the lids. Store in a closet.

With carrot tops

Most often, vegetables are canned with leaves of currants, cherries, horseradish. Not everyone knows that there are recipes with the addition of green carrots. Try this recipe for tomatoes and you will be satisfied.... The green leaves give an amazing, unlike anything spicy taste. Therefore, spices can be completely dispensed with.

Ingredients for one liter can:

• small pink tomatoes - 700-800 g;
• several branches of carrot tops;
• sugar - 80 g;
• salt - 1 tbsp. l .;
• vinegar 9% - 1 tbsp. l.

Preparation:

1. Wash the herbs, pat dry and place them on the bottom of a clean jar. Chop the tomatoes with a toothpick and fill the container with them.
2. Prepare a marinade with water, salt and sugar, let it boil, add vinegar and pour over the tomatoes.
3. Close with lids. Store in a cool place after cooling.

With gelatin

If you want to amaze your guests with an interesting snack, prepare delicious pink tomatoes in jelly using this recipe.

Ingredients:

• tomatoes - 1 kg;
• onions - 2 pcs.;
• dill greens;
• black peppercorns - 3-4 pcs.;
• water - 1 l;
• sugar - 1 tbsp. l .;
• salt - 1 tbsp. l .;
• table vinegar 9% - 4 tbsp. l .;
• instant gelatin - 2.5 tbsp. l.

Preparation:

1. Wash tomatoes, cut into halves. Peel the onions and cut into rings.
2. Put pepper, dill sprigs in a clean jar. Lay onions and tomatoes in layers.
3. Add 1-2 tablespoons of hot water to gelatin, stir and leave to swell.
4. Prepare the marinade, add gelatin, table vinegar and pour the hot liquid over the tomatoes.
5. Cover the jars with lids and pasteurize. Seal and store in pantry.

Council. Chill in refrigerator for 30 minutes before serving.

Sweet tomatoes marinated with vodka

Why add vodka to conservation? Ethyl alcohol does not affect the taste and smell of the finished product.but helps preserve the texture of vegetables, increase shelf life and prevent fermentation. Tomatoes do not "creep" into an unappetizing mess, especially when they are cut into wedges. Whole tomatoes remain firm and crispy.

This method is used for harvesting any varieties, including pink tomatoes.... Instead of vodka, add diluted alcohol or purified moonshine.

Ingredients:

• tomatoes - 2 kg;
• water - 1.5 l;
• salt - 2 tbsp. l .;
• sugar - 4 tbsp. l .;
• bay leaf, black pepper, cloves to taste;
• garlic - 3 cloves;
• a pinch of red pepper;
• vinegar 9% - 1 tbsp. l .;
• vodka - 1 tbsp. l .;
• leaves of oak, currant, cherry, horseradish.

Preparation:

1. Put the tomatoes in a jar along with herbs, bay leaves, garlic, spices, pour boiling water over for 15 minutes and drain.
2. Make a marinade with water, sugar and salt, let it boil and pour over the contents of the jars.
3. Pour in vodka and roll up the lids. No need to sterilize. Store in a closet or other cool place.

Read also:

The most delicious recipes for pickling cherry tomatoes

Harvesting cherry tomatoes for the winter

Tomatoes wedges in Portuguese

Why the appetizer is so called and whether the Portuguese housewives really cook tomatoes in this way - history is silent. In any case, the recipe is worthy of attention, because the tomatoes are delicious.

Ingredients for one liter can:

• tomatoes - 700-800 g;
• water - 1.5 l;
• salt - 2 tbsp. l .;
• sugar - 5 tbsp. l .;
• parsley, dill;
• allspice, cloves, mustard seeds to taste;
• garlic - 2 cloves;
• pearl onions - 3-4 pcs.;
• sunflower oil - 1 tbsp. l .;
• vinegar 9% - 1 tbsp. l.

Preparation:

1. Put the onion, garlic, herbs and spices into the jars. Wash the tomatoes, cut in half and place in a container.
2. Pour the marinade over the vegetables, add oil and vinegar, cover and place in a water bath for pasteurization.
3. Close the lids and store at room temperature.

Conclusion

Pickled tomatoes are used as a separate snack or as a side dish for meat, fish, cereals, pasta, bread and vegetables. Pink tomatoes are less acidic than other varieties, so they can be made sweeter, sour, saltier and more savory by experimenting with salt, sugar, vinegar, and sour apples.