For several years now, the harvest from the dacha has not been wasted and is perfectly replenishing supplies. Pickled tomatoes are preserved in jars for the winter and are a delight later on holidays and on weekdays. Today I will share with you different, but definitely proven and good recipes for preparing tomatoes.

At first glance, it may seem that pickled tomatoes are some kind of difficult dish to prepare, which an inexperienced housewife cannot handle. But I assure you, everything is as simple as shelling pears. The main thing is to remember the basic rules and proportions of recipes, and then you can even improvise. Like many housewives, you can add different spices, herbs to taste and experiment with varieties of tomatoes.

The best time to prepare pickled tomatoes is when they are easy to buy in large quantities and at a low price, that is, during the harvest season. Or use those that you grew yourself in beds and greenhouses.

Marinated tomatoes in jars are good, both large and small, cream and even cherry tomatoes. Almost any variety of tomato can be pickled well.

Delicious pickled tomatoes for the winter with herbs - a simple step-by-step recipe

I tried to pickle tomatoes according to different recipes and was convinced that the ideal proportions of salt and sugar are always different for everyone, so you may have to finish more than one batch before you find your favorite option. Some people like sweet pickled tomatoes, others put more salt than sugar and like salty-sour ones. Vinegar adds its own pronounced sourness, but do not forget that tomatoes themselves contain a large amount of acid.

What characterizes this recipe is that the sweetness and saltiness are balanced, and the flavor is very rich thanks to the different leaves and herbs.

For aromatic pickled tomatoes you will need:

  • tomatoes - from 2 kg,
  • fresh parsley - 2-3 sprigs per jar,
  • dill root, optional
  • celery,
  • black currant leaves - 2-4 leaves per jar,
  • cherry leaves - 2-4 leaves per jar,
  • bay leaf - 2 leaves per jar,
  • black peppercorns - 5 peas per jar,
  • allspice peas - 5 peas per jar,
  • salt,
  • sugar,
  • 9% vinegar.

Preparation:

1. Prepare the tomatoes, wash them thoroughly. They must be whole, without damaged skin, without green barrels and butts. About the same size, but that doesn't matter.

To marinate the tomatoes better, regardless of the thickness of the skin, take a toothpick and make several punctures near the stalk itself. These small holes will allow the marinade to penetrate.

2. Wash jars with baking soda. Then sterilize them on the stove or in the oven. You can also sterilize in a microwave oven. Don't forget to sterilize the lids, too, in boiling water. Can't be microwaved as they are metal.

Choose the size of the jars yourself; large ones are more suitable for large tomatoes. But keep in mind that an open jar of pickled tomatoes will have to be stored in the refrigerator.

3. Rinse the greens thoroughly and place them in jars. The proportions of greens in jars are approximately the following. For each liter of jar volume you will get 1-2 branches of parsley, 2 cherry leaves, 2 currant leaves, 4-5 peppercorns, 1 bay leaf.

If you are using 2 or 3 liter jars, increase the number of leaves inside each jar proportionally.

4. Place tomatoes in each jar. Do this as tightly as possible. Save smaller tomatoes for later to make them easier to fit into a narrowed jar or to fill gaps between larger tomatoes.

5. Now we will measure how much marinade we need to prepare for our tomatoes. For this I use the wonderful know-how of my grandmother.

To know exactly how much water you need, pour hot water into the jar of tomatoes. You can simply boil a kettle for this. Fill the jars to the very rim, so you get the required amount of marinade.

After this, let them stand for 10 minutes. This will sterilize the tomatoes and herbs.

6. Now drain the water from the cans, but not into the sink, but into a separate pan. In this case, the best way to measure the resulting volume of water is to use a measuring jug or a liter empty jar (necessarily sterile). This way you will find out how many liters of marinade you can pour into jars of pickled tomatoes and there will be no excess left. And certainly there will be no shortage. Marinated tomatoes will also be optimized in terms of economy.

7. After measuring, you should have a certain amount of water in the pan, from which we will prepare the marinade. Add salt and sugar to the water in this proportion per liter of water: 1 tablespoon of salt and 2 tablespoons of sugar.

Stir it all and bring to a boil on the stove. As soon as it boils, remove and add vinegar in a proportion of 100 ml per liter of water (this is approximately 6-7 tablespoons).

Vinegar is usually added to hot marinade at the very end of its preparation, or even directly into the jars. Vinegar should not boil, as this will lose its properties.

8. Pour the prepared hot marinade over the tomatoes in the jars. The liquid should reach the very edge of the jar. Immediately close the lid and roll up. Or screw it on if you have screw caps.

After this, turn the jars over and place them on the lid. Check the tightness; if the jar around the lid does not get wet from the seeping brine, then it can be wrapped in a blanket and left to cool for about a day. After this, the pickled tomatoes in jars for the winter must be left to ripen. When ready, they will be very tasty and aromatic.

Marinated sweet tomatoes in jars without greens

I like to marinate good fleshy plum-shaped tomatoes without greens. There is something particularly attractive about the fact that pickled tomatoes retain only their own taste. After all, this is a very tasty vegetable, or rather a berry. After all, everyone has long known that from a botanical point of view, a tomato is not a vegetable at all. But we will leave the theory for scientists, let them argue further. And we will study recipes on how to pickle tomatoes for the winter without delving into what type they belong to.

You can use any tomatoes that are available to you or that you have grown on your own plot. Prepare jars of the required volume. Everyone likes to use different ones, but most often these are liter or three-liter ones. Depends on how many people will eat the tomatoes and where they will be stored. And of course, purchase or find special canning lids. Both thin and screw-on lids are suitable for pickled tomatoes. The main thing is good sterilization.

For sweet pickled tomatoes you will need:

  • small tomatoes - from 2 kg,
  • salt - 5 teaspoons (per 1 l),
  • sugar - 5 tablespoons (per 1 l),
  • black peppercorns - 0.5 teaspoon (per 1 l),
  • vinegar 9% - 100 ml (per 1 l).

Preparation:

1. Thoroughly sterilize the pickling jars. Also boil the lids in saucepans with water. Five minutes of boiling on the stove will be enough.

2. Wash the tomatoes, poke holes near the stem with a toothpick. This is necessary so that the marinade gets under the skin of the tomato and so that it does not burst, but remains intact for the entire shelf life.

Place the tomatoes in jars.

3. Boil water in a kettle and completely fill the tomatoes in the jar with boiling water. Pay attention to how much water was poured out of the kettle. This can be easily determined by the scale of the kettle itself. This way we will know the correct amount of salt and sugar for the volume of water used.

Cover the jars with tomatoes and leave for 10-15 minutes.

4. After 10 minutes, carefully drain the water from the jars into the pan. This will be the marinade. Add salt and sugar to the water according to the proportions. A liter of water requires 5 teaspoons of salt and 5 tablespoons of sugar. This will make the pickled tomatoes sweet.

To calculate how much salt or sugar you need, take a calculator or phone. If you get, for example, 1.5 liters of water, then the calculations will be as follows: 5 (spoons) x 1.5 (liters) = 7.5 (spoons). A total of seven and a half spoons (tablespoons of sugar and teaspoons of salt) per one and a half liters of water. Substitute the volume of liquid from the cans into this formula and add salt and sugar according to the result.

5. Add pepper to the water and boil it. Mix the sugar and salt thoroughly. As soon as you turn it off, pour vinegar into the pan.

To know the exact amount, use a similar formula: 100 (ml vinegar) x 1.5 (liters) = 150 (ml vinegar).

If you don’t have a measuring cup on hand, then a regular 50 gram vodka shot glass will help you. For a liter of water you get 2 shots.

6. After this, immediately pour the hot marinade into the jars with the tomatoes. Close the lids immediately and do not allow them to cool. Then, turn the jars upside down and cover them with a blanket. Now they must cool down in this form, this may take 12 hours or more. Can be left overnight.

When you have turned the jars over, check to see if the marinade is leaking out through the lids!

Marinated tomatoes according to this recipe turn out very sweet and tender with a vinegary sourness. Usually guests and household members cannot even be pulled away from this delicacy by the ears. Feel free to put this treat on your holiday table as an appetizer.

Bon appetit!

Marinated tomatoes with garlic “In the Snow”

I found this interesting recipe by accident, but immediately became very interested because of the original appearance of the jars with pickled tomatoes. They reminded me of the beautiful souvenir balls with snow inside that people like to give for New Year. Only here, instead of snow, garlic is used, which envelops the tomatoes in soft white flakes. It looks a lot like a fluffy snowball. And it tasted simply amazing. After all, marinades go well with garlic.

Recipe for pickled tomatoes with carrot tops

This recipe created a real boom a few years ago; everyone was just looking for and trying pickled tomatoes with carrot tops. For a long time, few could boast of having tried such tomatoes with very unusual greens. Everyone is accustomed to the fact that carrot tops are unnecessary “tops” of a tasty and healthy root vegetable. But few people suspected that the tops contained almost as many vitamins and nutrients as the carrots themselves. And it gives an unforgettable and incomparable taste. It is precisely because of its richness and uniqueness that no more spices are added to pickled tomatoes with carrot tops. Some may think that this is not enough, but believe me, it is not. The tomatoes will turn out unforgettably tasty, and even the remaining marinade can be drunk with great pleasure.

To prepare you will need:

  • fresh medium-sized tomatoes - from 2 kg,
  • carrot tops - 2 sprigs per 1 liter of jar volume,
  • sugar - 4 tablespoons per 1 liter of marinade,
  • salt - 2 level tablespoons per 1 liter of marinade,
  • vinegar 9% - 3 tablespoons per 1 liter of marinade.

Preparation:

1. Wash the tomatoes and sterilize the pickling jars. Some recipes say that there is no need to sterilize the jars, but I do not neglect this action, because a completely thrown away large jar of exploded or fermented tomatoes is not worth the 10 minutes spent on sterilization.

Boil the lids.

2. Pack the tomatoes tightly into the jar. As you go, add sprigs of carrot tops so that they end up between the tomatoes and along the sides of the jars. It is best to take large tops from large, mature carrots; they will have a brighter and more pronounced taste. Large sprigs of tops can be cut into pieces if you are using small jars.

3. Boil water in a saucepan or kettle and then pour it into the jars of tomatoes. Leave them for 15 minutes, covered.

If you have sterilized the jars and lids, and the water is boiling, then it is enough to pour water into the jars once. Then a marinade is prepared from the same water.

4. Drain the water from the jars after 15 minutes into the pan and heat again.

Add sugar and salt to the water. Before doing this, calculate the required number. In the recipe just above, I have already shown a formula that makes it easy to find out how much salt and sugar you need to take for the amount of water you get. The essence of it is to take the amount per 1 liter from the list of ingredients at the beginning and multiply it by the volume of liquid in liters.

5. Dissolve salt and sugar in water, let it boil and remove from heat. Then add vinegar.

6. Pour the prepared, very hot marinade over the tomatoes in the jars to the very top edge. The less air remains under the lid, the better the pickled tomatoes will be preserved and the less chance of bacteria entering.

7. Screw or roll up the lids on the tomato jars. Turn it over and check if the lid is leaking. There may be unevenness and defects in the lids, which cause their tightness to be lost.

If the jar does leak, the lid must be replaced immediately. To do this, I usually sterilize one more spare lid than I have jars.

Marinated tomatoes are a staple snack option that appears on the front pages of many cookbooks. Almost every housewife can find several recipes that differ in the set of spices, herbs, and aromatic herbs that are added to containers for food during canning.

Marinated tomatoes for the winter are very tasty and are not only an excellent main appetizer, but also an ingredient that complements the dish. They can be added to Uzbek cuisine, pizza, and sautéed soup. Canned green tomatoes are added to pickle and solyanka.

Today on the menu: Marinated tomatoes for the winter are very tasty:

This type of preparation is stored several times better than cucumbers. All this is due to the presence of natural acid in tomatoes, as well as the additional addition of vinegar. It is for this reason that conservation is not bombed.

Despite all the positive aspects, when spinning bright and juicy fruits, it is necessary to observe the recipe and sterility. Let's consider several options for preparing delicious tomatoes for the winter.

Marinated tomatoes for the winter in jars without sterilization: Classic recipe

Let's look at a detailed recipe for preparing delicious, aromatic pickled tomatoes. This preparation will allow you to diversify the boring rows of simple and traditional snacks. It is done without sterilization, which makes the canning process easier for beginners.

Products:

  • tomatoes - how many will fit into a 3-liter jar;
  • garlic - 4-5 pcs.;
  • dill inflorescences - 3-4 pcs.;
  • peppercorns - 7-12 pcs.;
  • laurel leaves - 1 pc.

For the marinade you need to take:

  • drinking water - 1.2 l;
  • pickling salt - 40 g;
  • granulated sugar - 110 g;
  • acid 9% - 170 ml.

How to prepare pickled tomatoes for the winter?

The marinade from the specified amount of products turns out sweet and sour to taste. So, let's start preparing a delicious preparation.

To do this, sort the tomatoes by size. It is recommended to use the same and medium ones in the jar. Make a puncture in the area of ​​the stalk with a wooden toothpick.

Pre-wash the jars with soap and sterilize. Carefully place the prepared tomatoes. Wash the umbrellas, peel the garlic cloves. Place all the specified spices and aromatic herbs on top.

Measure water into a saucepan and bring to a boil. One 3-liter container contains approximately 1.2-1.5 liters of liquid. Fill the container with its contents with boiling water.

Place a lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add bulk flavor enhancers. Bring to a boil, remembering to stir. Remove from heat, pour in acid and mix well.

Fill with prepared marinade and roll up. We check for leaks. If water does not leak from the lid, turn it over, cover it with a warm blanket and leave it like that until it cools completely.

Marinated tomatoes for the winter are very tasty: Sweet canned tomatoes

Having tasted the taste of this preparation for the first time, the recipe will forever remain not only in your memory, but also in the cookbook. Canning occurs without sterilization and does not require much time. Try closing a bright vegetable using the method described below. Yield: 2 cans with a capacity of 3 liters.

Required:

  • as many tomatoes as will fit into the jars;
  • garlic - 2-3 pcs.;
  • bell pepper - 2 medium sized pods;
  • chili - 1-2 pcs.;
  • bay leaf in leaves - 2-3 pcs.;
  • granulated sugar - 100 g;
  • acid 9% - 55 ml;
  • table salt - 50 g.

Sort out the tomatoes. For canning, it is recommended to use a small size with elastic skin. Rinse and make a small cross-shaped cut at the place where the stalk is attached. Otherwise, when the temperature changes, the skin may burst, ruining the entire appearance of the workpiece.

Remove seeds and stalks from bell peppers. Cut into several pieces. Do the same with hot pepper.

Place sweet and bitter peppers and bay leaves on the bottom of sterile jars, and place tomatoes on top. Gently shake containers. Cover with sterile lids.

Pour filtered liquid into a clean cooking container and boil. Pour into containers with contents, wait 10 minutes.

Strain back and add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to stir. While hot, pour into jars and seal tightly. Turn it over, wrap it in a warm shawl and leave it like that until it cools completely.

Ready tomatoes can be stored at room temperature, in the refrigerator or cellar.

I suggest watching the video recipe for sweet tomatoes:

I also recommend: - incredibly tasty - a selection of recipes.

Marinated tomatoes with carrot tops: a winter snack

The tomatoes are ripe, and you don’t know what to make from the original red fruits? Then we suggest you consider a simple recipe, but at the same time very tasty. Canning of tomatoes will take place with carrot tops. Is it really unusual?

Products:

  • carrot tops, 4 sprigs per jar;
  • tomatoes;
  • filtered water - 2.5 l;
  • granulated sugar - 250 g;
  • table salt - 80 g;
  • table vinegar - 130 ml.

From the specified amount of liquid, two 3-liter jars are obtained. First of all, you need to prepare the container. To do this, the containers must be washed with soap and soda solution, dried in the oven, and the lids must be boiled for 5-10 minutes.

Wash tomatoes and carrot tops and dry. Make a cross-shaped cut in each fruit, and additionally pour boiling water over the branches.

First put the tops into the jars, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill the jars. Cover and leave it like this for a quarter of an hour.

After the specified time period, drain the water from the jars back, add salt and granulated sugar. With regular stirring, bring to a boil and cook until the bulk ingredients are completely dissolved. Remove the container with brine from the stove and pour in the acid, mix and fill the jars with the contents.

Close tightly, turn over and wrap in a warm blanket. Leave unchanged until the preservation has cooled completely. Store in a cool place.

Marinated tomatoes for the winter with garlic inside and herbs in liter jars

The quantities of ingredients are indicated per liter jar. The appetizer turns out very beautiful and tasty.

Products:

  • small tomatoes - 650-750 g;
  • garlic - 50-70 g;
  • water - 450-500 ml;
  • salt for canning - 30-35 g;
  • granulated sugar - 75-80 g;
  • acid 9% - 25-35 ml;
  • dill inflorescences - 1 pc.;
  • peppercorns - 3 pcs.

Process jars and lids. Sort the tomatoes, wash and dry. Remove unedible parts from garlic. Cut out the place where the stalk attaches to the tomatoes and carefully insert a garlic clove into the pulp, after making a cross-shaped cut. All tomatoes are prepared in this way.

Place aromatic spices on the bottom of the prepared container, and tomato fruits on top.

Let's move on to preparing the marinade. To do this, pour the specified amount of liquid into a saucepan and bring to a boil. Add salt, sugar. Wait until completely dissolved.

Pour the brine into a jar, cover it and place it in a saucepan with cold water to sterilize. 10 minutes will be enough time.

Carefully remove, add acetic acid, close tightly. Turn over, wrap in a warm blanket and leave until completely cool. Store in a cool place.

To add contrast, it is allowed to add sprigs of fresh dill to the preservation.

Stuffed pickled green tomatoes for the winter, recipe like in the store

Not only traditional red ripe tomatoes turn out very tasty after marinating, but also green, not yet ripe ones are simply delicious.

Products:

  • tomatoes - 1.2 kg;
  • garlic - 1.5 heads;
  • dill or parsley - 55 g;
  • clean water - 1.2 l;
  • salt for pickling - 40-45 g;
  • granulated sugar - 35 g;
  • acid 9% - 70 ml.

Wash the main ingredient, dry it and make a cross-shaped cut.

Peel the garlic and chop it on a medium-sized grater. Wash the dill or parsley, shake to remove excess liquid, and chop finely. Combine in a bowl, mixing thoroughly.

Stuff the tomatoes with the prepared hot mixture. Place in sterile jars.

Prepare the marinade in a separate pan. Combine water, salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved. Remove from heat, pour in acid and stir.

Fill the jars with marinade, cover and sterilize for 10 minutes. Carefully remove, roll up, turn over and cool under the blanket. Store in a cool place.

Conservation can be done once:

Georgian green tomatoes for the winter

Here is a very interesting recipe for Georgian green tomatoes

It turns out to be a very tasty, wonderful and unusual appetizer for the holiday table.

Pickled cherry tomatoes for the winter - Very tasty

We suggest considering the option of preparing small, tasty tomatoes in their own juice.

Products:

  • cherry - 0.9-1 kg;
  • large tomatoes - 500 g;
  • pickling salt - 25-30 g;
  • acetic acid 9% - 15-20 ml;
  • granulated sugar - 25-30 g;
  • garlic - 6-7 cloves (per 1 liter jar);
  • black pepper - 2 peas (1 liter container).

Wash and sterilize jars and lids. Large tomatoes are necessary for preparing the marinade sauce. To do this, they need to be washed, scalded, and the skin removed. Place the pulp in a blender bowl and grind until pureed.

Pour the finished mixture into a saucepan with a thick bottom and place on the stove. Add salt and granulated sugar. Bring to a boil with regular stirring and continue cooking for half an hour.

Meanwhile, place garlic cloves and pepper on the bottom of a glass container. Wash the cherry tomatoes and make one prick in the area of ​​the stalk with a wooden toothpick. Fill the jars tightly and pour boiling water over them, cover and leave for 10-20 minutes.

Remove the tomato marinade from the heat, pour in the acid and stir. Drain the water from the jars, fill with hot tomato sauce, cover and sterilize for 10-20 minutes, depending on the volume of the container. Remove the container with the snack, close it tightly and turn it over. Cool under a warm blanket and store in the cellar.

Instant marinated tomatoes with garlic for the winter

If you don’t have time for canning, but really want to try pickled tomatoes. In this case, we suggest considering several options for instant cooking recipes. They can be consumed after 40-60 minutes.

A tasty and aromatic snack made from fresh tomatoes. The recipe allows you to quickly prepare and eat the dish, and for longer storage it is necessary to additionally sterilize the preparation. Moreover, the mixture must be laid tightly. Preservation can be stored for no more than 2-3 weeks, subject to additional sterilization, and without - up to 4 days.

Products:

  • tomatoes - 500 g;
  • fresh parsley - 10 g;
  • basil - 15 g;
  • garlic - 6 cloves;
  • olive oil - 45 ml;
  • table salt - 5 g;
  • ground black pepper to taste;
  • dry Provençal herbs - to taste;
  • malic acid - 30 ml;
  • granulated sugar - 2.5 g.

Remove the husks from the garlic and rinse along with basil and parsley. Chop the prepared ingredients finely with a knife. Place in a small bowl and add Provençal herbs and pepper. Pour in vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mixture and leave for 10-15 minutes to infuse.

Wash the tomatoes, dry them and cut them into rings (no more than 5 mm thick) or slices, as you prefer.

Place the tomatoes in prepared, sterile jars and pour the dressing over them. Cover with a plastic lid and shake thoroughly. Place in the refrigerator for 10-15 minutes, or better yet, half an hour.

After the specified time, the appetizer can be placed in a salad bowl and served.

Also very tasty:

  1. Instant lightly salted cucumbers - 8 recipes with garlic and herbs

Instant marinated tomatoes with garlic and herbs in a bag

Products:

  • small tomatoes - 500 g;
  • table salt - 15 g;
  • garlic - 3 cloves;
  • granulated sugar - 2 tsp;
  • fresh herbs - 15 g.

Rinse the tomatoes, place on a towel and dry. Cut out the stem. Make a deep, cross-shaped cut.

Peel the garlic and pass through a press. Finely chop the clean greens. Combine in a separate bowl, stirring with salt and sugar.

Stuff the tomatoes. Place in a plastic bag and shake well. Leave on the counter at room temperature for 60 minutes. That's it, the snack is ready to eat.

Marinated tomatoes with bell peppers for the winter - The most delicious

I got this recipe from my sister Lyuda. That’s why for myself and my friends I call them “Lyudmila”. And when they ask what to put on the festive table from pickles and preparations, I say that give me Lyudmila tomatoes. Because they are the most delicious!

Ingredients:

  • Tomatoes – 15 kg;
  • Sweet bell pepper – 4 large pieces;
  • Garlic – 4 heads (not cloves, but heads);
  • Carrots – 4 medium pieces;
  • Vinegar 9% – 370ml;
  • Sugar – 450 grams;
  • Salt – 220 grams;
  • Dill and parsley - 1 bunch each;
  • Water – 6-6.5 liters.

Recipe:

We wash and clean everything. Cut off the butts of the tomatoes. Boil the jars and lids.

We put the tomatoes in the jars only not very tightly, without effort. When the water boils, pour in the tomatoes and cover the jars with lids. And let it stand for 15 minutes.

In the meantime, prepare the marinade for our sweet pickled tomatoes and peppers. The water has boiled - throw in the herbs, salt, sugar and, at the very end, vinegar. After this, boil for another 3 minutes.

Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn over. We wrap ourselves in a blanket.

2 weeks will pass and you can already try it – it’s still delicious!

There was plenty of marinade, so I made pickled cucumbers with it - 3 liter jars. And from all the products listed, I got 14 liter jars of pickled tomatoes.

It’s not a shame to put such a preparation on the festive table. All guests love this appetizer. They gobble up tomatoes in their own juice on both cheeks and ask for more.

Ingredients:

  • tomatoes,
  • sugar (1 spoon per jar),
  • salt (1 spoon per jar),
  • vinegar (0.5 tablespoon 70% per jar).

I don’t know exactly how many tomatoes you will need, but you can calculate it - pour water into a jar of tomatoes, then pour it into a measuring cup, that’s how much tomato juice you should have.

At the moment, I made 6 cans of tomatoes in my own juice, and I still had tomato juice, since I only measured one can and not all 6. But it’s not scary, I used the tomato juice from the tomato for soup.

You can cook tomatoes in their own juice in a Redmond multicooker or simply on the stove. The cooking recipe was made on the stove, but along the way I’ll tell you how to cook delicious tomatoes in their own juice in a slow cooker.

Tomatoes in their own juice can be used separately - tomatoes and juice. The juice will be tomato paste, which can be put in soups, or eaten in the form of ketchup with various dishes.

Preparation:

Rinse the tomatoes under running water.

Divide the tomatoes into jars.

Process the tomatoes until smooth. I didn’t remove the skin from the tomato; I don’t see the point in it. You can do that though. To do this, you will need a sieve where you can strain the tomatoes and the skins will remain in the sieve. Or there is another way - you need to scald the tomatoes and make cuts, then the skin can be easily removed.

If you don't have enough tomatoes for tomato juice, add water.

Turn the stove on to 6 and let the juice boil.

I have 6 cans, which means I put 6 tablespoons of sugar and 6 tablespoons of salt, as well as 70% vinegar - 3 tablespoons. We put everything without a slide, and the main thing is not to overfill the vinegar.

Let everything boil well.

Pour into jars to the very edge.

Close tightly and place the jars under a towel.

1. You can use any tomatoes: green, brown, pink and red. An important condition is that the skin is dense, there are no signs of spoilage or rot. It is recommended to take meaty varieties.

2. Don’t forget to wash all foods thoroughly before canning. This applies to tomatoes and aromatic, fresh herbs.

3. Shelf life directly depends on the cleanliness of the jars. It is for this reason that they must be thoroughly washed and sterilized (over steam or in the oven).

4. Salt should be chosen as pickling salt or without additives. If you use a salty ingredient with additives, the taste of the product may differ significantly from the intended one or the snack will quickly become unusable.

5. Marinade with acid cannot be boiled, otherwise the vinegar will lose all its properties. It is recommended to add it to hot brine.

I gave it my all today for you! Now I only expect warm words and comments from you. All recipes have been personally tested by me and appreciated by pickles and preparations gourmets - my household, relatives and close friends. Each tomato is very tasty, juicy and aromatic - you will definitely lick your fingers!

Marinated tomatoes for the winter can be considered a classic among all preserves. They are simple to prepare, eaten quickly, and perfectly complement both a regular dinner and a festive feast. Tasting fragrant, juicy tomatoes in cold winter is one of the most desirable pleasures. Marinated tomatoes for the winter are good not only as an independent snack, but can also act as an addition to other dishes - for example, they can be added when preparing fried soup, pizza, lagman, solyanka or pickle.

Choose whole, firm tomatoes without dents or any signs of damage for canning. It is best if these are fleshy tomatoes with thick skin - in this case, the vegetables will not be damaged during heat treatment and will retain their shape during long-term storage. The degree of ripeness of tomatoes can be any, but it is better to choose a size such that the tomatoes fit into the jar. If you are using large tomatoes, they will need to be cut into pieces. The selected fruits should be rinsed well under cold water, the stalks should be removed and a puncture should be made in this place with a toothpick or a needle - thanks to this trick, the skin of the tomatoes will not crack when boiling water is poured in.

Herbs and spices play an important role when canning tomatoes. They are the ones who allow you to get the very flavor that makes pickled tomatoes so appetizing and desirable. Classic spices for pickling tomatoes are bay leaf, black peppercorns, allspice, cloves and coriander. As for aromatic herbs and plants, the best companions for tomatoes are garlic, dill, parsley, horseradish, celery, basil, tarragon and currant leaves. To improve the taste of tomatoes, you can also add onions, bell peppers, apples, chili peppers, dill seeds, cumin, star anise and cardamom to the preparations. The variations are endless - it all depends on your personal preferences and the tastes of your family.

Do not forget about the cleanliness of the jars - they should be washed with soda and sterilized after thorough rinsing. Large jars need to be steamed by placing them on top of a boiling, uncovered kettle or pan of boiling water, while quart jars can be baked in the oven or boiled with water in the microwave. Also rinse the lids and boil for 3-5 minutes. If you are wondering how many tomatoes can fit in jars of different sizes, then - depending on the shape and size of the tomatoes - a three-liter jar contains about 2 kg of tomatoes, a two-liter jar contains about 1.2 kg, and a liter jar contains 500-600 g .

As for the marinade, its quantity is approximately half the volume of the jar used. Don't forget to add a small amount of water (about one glass) in reserve. To calculate the amount of water required for the marinade more accurately, pour cold water into the jars with the tomatoes placed in them, and then, one by one, closing the jars with nylon lids, pour the water into the pan, adding salt, sugar and spices. The marinade with which the tomatoes are poured should reach the very edge of the jars so that the amount of air remaining inside is minimal. Vinegar essence should be added immediately before wrapping the jar. Don't overdo it with vinegar, as it can ruin the flavor of the tomatoes. Tomatoes can be canned with or without sterilization by double or triple filling with marinade. In the latter case, sanitization rules must be observed more carefully.

That's all the basic rules and tips that will help you prepare delicious pickled tomatoes for the winter with a minimum of effort and loss. Let's not hesitate while ripe tomatoes are still in abundance on our tables and garden plots, and let's get to the kitchen as soon as possible!

Ingredients:
For a 1 liter jar:
500-600 g tomatoes
For 1 liter of marinade:
50 g salt
25 g sugar
5-6 peas of allspice
5-6 black peppercorns
3 tablespoons 9% vinegar
2-3 cloves of garlic
2-3 bay leaves

Preparation:
Remove the stems from washed tomatoes and prick the fruits with a toothpick. Place peeled garlic cloves, bay leaves and pepper into sterilized jars. Pack the prepared tomatoes tightly into the jars. Pour boiling water and cover with sterilized lids. After 10-15 minutes, drain the water from the cans into a saucepan and bring to a boil, after adding salt and sugar. Add vinegar and pour marinade over tomatoes. Roll up the jars with lids, turn them upside down and leave until completely cool, wrapping the jars in a blanket.

Tomatoes marinated with onions and herbs

Ingredients:
For five liter cans:
2-3 kg tomatoes
1 large onion
1 cup 9% vinegar
1 bunch of dill
1 bunch of parsley
1 head of garlic
15 tablespoons vegetable oil
5 peas allspice
5 black peppercorns
7 tablespoons sugar
3 tablespoons salt
3 liters of water

Preparation:
Place chopped herbs and peeled garlic cloves into each jar. Pour 3 tablespoons of vegetable oil into each jar. Add prepared tomatoes and sliced ​​onions, repeating layers until jars are completely filled. Pour water into the pan, add sugar, salt, pepper and bay leaf. When the water boils, pour in the vinegar and remove the pan from the stove. Heat the marinade to a temperature of 70-80 degrees and pour it over the tomatoes. Sterilize the jars for 15 minutes, covering them with lids, then roll up the jars and turn them upside down, allowing them to cool.

Marinated tomatoes with garlic

Ingredients:
For one 3 liter can:
1.5-2 kg tomatoes
15 cloves of garlic
3 tablespoons sugar
1 tablespoon salt
1 teaspoon 9% vinegar
1.5 liters of water

Preparation:
Wash the tomatoes, remove the stem and prick with a toothpick. Add peeled garlic cloves to the jars and pack the tomatoes tightly to the very top. Bring the water in the pan to a boil and pour into the jars. Cover with lids, after 5 minutes drain the water back into the pan, add sugar and salt, bring to a boil. Add vinegar and pour marinade over tomatoes. Roll up the jars with lids, turn them upside down and cool, wrapping them in a blanket.

Marinated tomatoes “Aromatic”

Ingredients:
For one liter jar:
500-600 g tomatoes
1 small onion
2 cloves garlic
3-4 tablespoons 5% vinegar
3 black peppercorns
3 allspice peas
3 buds of cloves
2-3 sprigs of dill
basil and tarragon to taste
a pinch of dill seeds
For the marinade (per 1 liter of water):
2 tablespoons salt
1 tablespoon sugar

Preparation:
Add vinegar and spices to each jar. Place the tomatoes, distributing the chopped herbs and onion cut into rings between the fruits. Pour water into the pan, add salt and sugar, stir and bring to a boil. Pour the marinade over the tomatoes and cover with lids. Sterilize in boiling water for about 10 minutes. The water should reach the hangers of the jars. After sterilization, screw the lids on the jars, turn them over, wrap them and let cool.

Sweet marinated tomatoes with bell peppers

Ingredients:
For one 3 liter jar:
2 kg tomatoes
1 bell pepper
For the marinade:
1.5-1.6 liters of water
150 g sugar
60 g salt
2 tablespoons 9% vinegar

Preparation:
Fill sterilized jars with tomatoes, distributing bell peppers, seeded and cut into pieces, between them. Boil water and pour it over the tomatoes in the jars, cover with lids and leave for a quarter of an hour. Pour the water into a saucepan, add salt and sugar, and bring to a boil. Add vinegar and pour marinade into jars. Seal the jars with lids, turn them upside down and leave to cool, covered with a blanket.

Tomatoes marinated with honey and horseradish

Ingredients:
For three 3 liter jars:
2 kg tomatoes
180 g liquid honey
2 heads of garlic
60 ml 9% vinegar
60 g salt
3 medium sized horseradish leaves
2 blackcurrant leaves
3 sprigs of dill
5-6 peas of allspice
2-3 buds of cloves
3 liters of water

Preparation:
Place washed horseradish leaves, currant leaves and dill on the bottom of the jars. Cut off the tops of the tomatoes (at the stem) and press the peeled garlic cloves into the pulp. Divide the tomatoes into jars. Pour water into the pan, add honey, salt and spices. Boil, stirring, add vinegar and pour the hot marinade into jars. Cover the jars with lids and leave for 20 minutes. After this, pour the marinade into a saucepan using a special lid with holes and bring the liquid to a boil again. Pour the marinade over the tomatoes again, and after 20 minutes, roll up the lids on the jars. Turn the jars upside down, cover with a blanket and let cool.

Pickled tomatoes for the winter are a simple, but at the same time always loved and always delicious snack that you want to eat again and again. Try closing at least a couple of jars of tomatoes and see for yourself. Good luck with your preparations!

Marinated tomatoes are not just a dish familiar to Russians from childhood. This is a real delicacy, which is traditionally associated with a home holiday and a richly laid table. And even if there is nothing to put on the table except these very tomatoes, with them it is already festive.

It’s customary for us to prepare salted and pickled tomatoes at home, with our own hands, although there is no shortage of ready-made ones in stores.

And what should you do if you are a novice housewife who not only doesn’t know how to prepare this very tomato pickling solution so that it is tasty and not sour, but in general - how many milliliters are included in the jar? Of course, read our recipes!

Pickling, as a technology for processing vegetables that allows them to be stored for a long time, was used by the inhabitants of ancient Rome and Greece. In Rus', harvesting began about ten centuries ago. Initially, cucumbers, berries, and mushrooms were pickled. After the decree of Catherine the Great, tomatoes began to be harvested, which have been actively grown since that time.

Cooking principles and main components

The basic component of any brine is water. The final taste properties of the dish largely depend on its quality. It is recommended to give preference to liquid from a well or spring. If such a “luxury” is not available, then tap water, bottled from the store, will do. The tap water must be settled. Pre-boiling will help get rid of the specific “chlorine” taste.

The constant components of brine are salt and sugar. They must be dissolved, brought to a boil and boiled for at least a few minutes. The following components are used for tomato preparations:

  • preservatives - vinegar or vinegar essence, aspirin, alcohol, citric acid (one to choose from);
  • spices - bay, cherry, currant leaves, horseradish, garlic cloves, black and allspice peas, dill;
  • vegetables - carrots, bell peppers and hot peppers.

The combination of ingredients added to jars besides tomatoes affects the final taste of the preserves. Those who have many years of canning experience know that one product should not be “salted.” For example, a large amount of sour vinegar is softened with a portion of sugar, hot horseradish - sweet carrots, bell pepper. That is why housewives try to preserve the most successful brine recipes and adhere to dosages.

Marinade for tomatoes for 1 liter of water: time-tested recipes

The technologies for preparing brine are quite simple, which allows even novice cooks to master them. There are two main methods of marinating.

  1. Cold . In some recipes the tomatoes are pre-blanched, in others they are not. After this, they are placed in containers and filled with cooled brine. The preparations have a short shelf life - three to four months. There is a high risk of mold growth. To avoid spoilage, large amounts of preservatives are added to tomatoes.
  2. Hot . Heat treatment of vegetables that are already placed in jars is carried out. Tomatoes are poured with boiling water several times. Brine is then prepared from it for the final filling. A method is used for long-term storage of products. Allows you to reduce the amount of preservatives used.

Classical

Peculiarities . The recipe for marinade for tomatoes is known among chefs as “a spoonful of salt for two sugars.” The vinegar is poured directly into the jars. Thus, it does not evaporate and is stored in the required quantity. During storage, it helps vegetables not to lose their aesthetics, as it has a “fastening” effect. Without sterilization, a workpiece can last two to three years.

Ingredients:

  • 1 liter of water;
  • 20-25 g salt;
  • 40-50 g sugar;
  • 10 ml vinegar;
  • spices (three garlic cloves, one horseradish leaf, two dill umbrellas, half a bell pepper).

Step by step

  1. We boil water. Throw salt and sugar into it. Stir until completely dissolved. Cook for about two minutes.
  2. We fill sterile containers with spices and tomatoes. Pour boiling water over it. We wait until the vegetables cool down.
  3. Drain the liquid and boil. Pour vinegar into jars or into brine, but after removing it from the heat.
  4. Pour the marinade over the vegetables, roll up the jars, and insulate them.
  5. We take it out into the cold after a day.

Depending on the desired level of “acidity,” 6 and 9% vinegar is used.

Sweet

Peculiarities . The marinade recipe for sweet tomatoes for 1 liter of water is suitable for canning red ripe tomatoes. The vinegar essence provides the necessary “sourness” in the product. It is quite concentrated, so there is just a little bit of it in the recipe.

Ingredients:

  • 1 liter of water;
  • 20-25 g salt;
  • 45-55 g sugar;
  • 20-25 ml honey;
  • half a teaspoon of vinegar essence (70%);
  • spices (two or three garlic cloves, a teaspoon of mustard seeds, a bay leaf, a few black peppercorns, two dill umbrellas).

Step by step

  1. Pour boiled water over the spices and tomatoes. We are waiting for it to cool down. Drain the liquid.
  2. Boil the water again, add honey, sugar, and salt to it. Keep on fire until the components are completely dissolved.
  3. Pour honey brine over vegetables. Add vinegar essence. We roll up the cans and insulate them. Place in the cold after it has cooled completely.

In finished canning, liquid accounts for 35-40% of the total container volume. If you are preparing tomato marinade for a 3-liter jar, you will need a little more than a liter of it. For several glass containers, you need to equally distribute not only the brine, but also the vinegar essence. For convenience, you can use measuring containers.

Cold

Peculiarities . A quick marinade for tomatoes that doesn't need to be boiled. Allows you to get a tasty preparation within a day. Unlike the previous options, where the tomatoes in the jars are placed whole, here they come in slices. The number of components is calculated for 1.5 kg of vegetables. The recipe does not require water.

Ingredients:

  • 500 ml unrefined oil;
  • 50 ml apple cider vinegar;
  • 20-25 g salt;
  • 40-50 g sugar;
  • five garlic cloves;
  • chili pepper pod.

Step by step

  1. Grind salt, sugar and vinegar. Add oil, crushed garlic, minced hot pepper. Mix well.
  2. Cut the tomatoes into quarters. Place them in a clean, sterile container. Pour brine over the layers.
  3. Seal the jar with a plastic lid. We put it in the cold, turning it upside down. After two hours we return to the usual position. After a day, you can take a sample.

The preparation without seaming turns out to be Korean-style spicy and aromatic. Great with meat dishes, boiled rice and potatoes. You can add chopped herbs to the cold marinade, which will make the appetizer more spicy. The preparation should be consumed as quickly as possible, since it will not stand for long. The average shelf life is one to two months in the refrigerator.

With apple cider vinegar

Peculiarities . Unlike table vinegar, apple cider vinegar has a milder taste. It is not used as often in winter preparations because it has a lower acid concentration. This is 4-5% in a natural and high-quality product. In order for the seaming to last the required time, you must strictly adhere to the recipe.

Ingredients:

  • 1 liter of water;
  • 40-50 ml apple cider vinegar;
  • 20-25 g salt;
  • 50-70 g sugar;
  • spices (one or two cloves of garlic, a few sprigs of parsley, a pinch of coriander, a star of cloves, three leaves of cherry or black currant).

Step by step

  1. Pour boiled water into filled containers. We wait 10-20 minutes.
  2. Drain the liquid. After boiling, add salt and sugar, black peppercorns. Cook until the crystals dissolve.
  3. Remove from heat. Add apple cider vinegar. Pour in the vegetables. We seal the jars and insulate them.

Vinegar should not be poured into boiling water. Otherwise, you can get burns to the mucous membrane of the eyes and nose due to the resulting vapors. If you need tomato marinade for a 2-liter jar, then you should prepare about 800 ml of liquid, the amount of spices will be suitable for this volume.

With aspirin

Peculiarities . The method of preparing brine with aspirin tablets was very popular in Soviet times. It is believed that the component has a gentle effect on the stomach, unlike table vinegar. The amount of aspirin is calculated for a three-liter jar.

Ingredients:

  • 1 liter of water;
  • 20-25 g salt;
  • 40-50 g sugar;
  • one aspirin tablet.

Step by step

  1. “Warm up” vegetables with spices with boiling water. Wait until it cools down and drain.
  2. Boil water with sugar and salt until the crystals are completely dissolved.
  3. Let's quit the aspirin.
  4. Fill the tomatoes with brine. We roll it up and insulate it. Every other day we put it in a cold place.

If, after draining, there is not enough liquid for the brine, then you can supplement the missing amount with filtered tap water. For this recipe, two dill umbrellas, currant leaves, and five garlic cloves are placed at the bottom of a three-liter jar. You can make this preparation without leaves, but with slices of carrots and bell peppers. A few sprigs of thyme or rosemary will provide a rich aroma.


With garlic

Peculiarities . A brine is prepared from salt, water and sugar with virtually no other spices. It does not use greens, laurel leaves, currants, black peppercorns or other usual ingredients. The whole trick is to use a large amount of garlic, which is combined with mustard. The finished snack is popularly called tomatoes “under the snow.”

Ingredients:

  • 1.5 liters of water;
  • 100-125 g sugar;
  • 20-25 g mustard powder;
  • 25-35 g salt;
  • a teaspoon of vinegar essence;
  • garlic.

Step by step

  1. Fill the container with vegetables with boiled water. We are waiting for it to cool down.
  2. Boil the drained water and add salt and sugar. Boil until the products dissolve.
  3. Pour sliced ​​garlic and mustard powder into the container as the last layer. Pour in vinegar essence.
  4. Fill with brine. We seal it and take it out into the cold after cooling.

One large head of garlic is enough for a 3 liter jar. Marinade for tomatoes with garlic due to its pungency and “hotness” is not suitable for children's menus. The preparation can be stored under plastic covers, since the essence acts as a reliable preservative. And mustard, in turn, prevents the appearance of mold.

With vodka

Peculiarities . The recipe allows you to prepare a marinade for green, brown, and red tomatoes. The universal brine is also suitable for canning cucumbers. Vegetables turn out dense, crispy and do not deform during heat treatment.

Ingredients:

  • 1 liter of water;
  • 20-25 g sugar;
  • 20-25 g salt;
  • 25 ml vodka;
  • 25 ml vinegar (6%).

Step by step

  1. “Warm up” the vegetables with boiled water.
  2. Boil the drained liquid, add sugar and salt. Mix well until the bulk ingredients dissolve.
  3. Remove the brine from the heat, pour vinegar and vodka into it.
  4. Pour the marinade over the tomatoes, seal and insulate. We take it out into the cold after a day.

You can add absolutely any spices, herbs and vegetables to tomatoes. Pieces of bell pepper and carrots will provide a richer and brighter taste, black peppercorns and horseradish leaves will provide spiciness, mint will provide a fresh menthol smell, and lemon balm will provide a lemony flavor.


With tomato paste

Peculiarities . A method of canning tomatoes that does not involve the use of vinegar. The vegetables turn out tender and sweet in taste. Suitable for children's menu.

Ingredients:

  • 1 liter of water;
  • 250 ml tomato paste;
  • 80-100 g sugar;
  • 20-25 g salt.

Step by step

  1. “Warm up” the vegetables by pouring boiled water over them. We are waiting for it to cool down.
  2. Mix water with sugar, salt, tomato paste. Boil for a few minutes.
  3. Pour brine over the tomatoes.
  4. We seal it, insulate it.
  5. We take it out into the cold after a day.

You can use tomato juice instead of paste in the recipe. For such a marinade, salt and sugar are taken in the same quantities. 1 liter of water and 250 ml of paste are replaced by 1 liter of juice. Instead of brine with tomato paste, vegetables are poured with boiled juice.

Marinade for tomatoes for the winter is prepared differently in different parts of the world. The French use onions, carrots and celery for brine. The Chinese prefer to prepare the filling from ginger, green onions, and garlic. In Italy, they are partial to herbs, such as rosemary, marjoram, and basil. Mexicans are fans of “hot” and “fiery” dishes, so they prefer hot chili peppers. In the Caucasus, cilantro and garlic are present almost everywhere.

Today I’m canning pickled tomatoes in liter jars - one of our favorite winter preparations. The marinade is moderately vinegary, which is important for my husband. And for me the main thing is that the recipe is simple, without any problems. And in winter, the pickled tomatoes were not with bursting skins, but moderately spicy. Mashed potatoes, a cutlet straight from the frying pan and pickled tomato are one of my favorite dinners since childhood.

Of course, my grandmother prepared these tomatoes in three-liter bottles. The family was large and as soon as the tomatoes were opened, there was no trace of them. And there was no way to find fresh vegetables for salads in winter. Now times are completely different and I prefer fresh tomatoes in winter too. But I’m not going to give up pickled ones. Moreover, the conservation process has become some kind of magical ritual for me. This is truly feminine witchcraft - put spices, aromatic tomatoes into jars, and conjure over the marinade. And all for the sake of opening a jar in winter and enjoying this deliciousness.

These marinated tomatoes are not sterilized. For those who are cooking for the first time (I remember my fear well), watch the video recipe. In it, I explain in detail all the stages and show that there is nothing complicated in conservation.

I recalculated my grandmother’s recipe based on a liter jar and marinated tomatoes exclusively according to it. You can use fresh herbs - cilantro, parsley, dill, basil to taste. Or you can use a slightly dried bouquet for cucumbers. It also works out very well.

In addition, I make sure to add spices and garlic to each jar. You can add 1/4 hot pepper. You will get “strong” tomatoes.

So, I give an approximate calculation for a liter jar. And the marinade that I indicate is enough for about 2 liter jars of tomatoes. This makes canning quite convenient.

Ingredients

  • small tomatoes (300 grams per jar)
  • sweet pepper (half per jar)
  • 2 cloves of garlic per jar
  • 10 peas each of black and allspice
  • 1-2 pcs bay leaf

Marinade

  • 1 liter of water (about 2 liter jars)
  • 1 tbsp. salt
  • 3 tbsp. Sahara
  • 70 ml vinegar 9%

Preserving

  1. Sterilize the jars (I do this, it heats up the apartment less and faster). Wash the tomatoes, wash and peel the peppers, cut into quarters. Peel the garlic. Boil water.
  2. In each jar I put 2 cloves of garlic, 10 pieces of allspice and black pepper, 2 bay leaves, an umbrella of dill, a quarter of a horseradish leaf, a little basil and parsley. Many people add onions and carrots - it's to taste.

  3. Now carefully place the tomatoes and two quarters of sweet pepper tightly. Pour boiling water over it. Cover with sterile lids and let the tomatoes warm up.

  4. At this time, prepare the marinade. We counted how many cans of tomatoes we “packed”. Let's say 10. Divide by 2 and we get that we need 5 liters of marinade. Add the required amount of salt, sugar, vinegar to 5 liters of water, bring to a boil and stir until the salt and sugar are completely dissolved.
  5. Drain the water from the cans of tomatoes. The jars should be hot, but you can already grab them with your hand and not get burned. I use a special lid - you can see everything in the video below. And fill liter jars with marinade.

  6. We screw the lids on the pickled tomatoes, turn the jars upside down, wrap them well and let them cool. All is ready!