Tomatoes without vinegar with lemon. It is most useful to roll tomatoes for the winter without vinegar. The best recipes for making aromatic homemade tomatoes for the winter without vinegar

In addition to their brilliant taste, tomatoes save a number of vitamins for the winter without vinegar.

They will be a great snack for any occasion and will complement modest family dinners.

It is the consequently responsible housewives who are zealous to close them all year round.

Tomatoes for the winter without vinegar - general cooking theses

There are many methods of cooking tomatoes for the winter without vinegar, by adding some spices and seasonings, it is allowed to change the taste and even extend the shelf life.

It is easy to make harvesting without vinegar, tea is prepared without the difficult process of sterilization and other refinements. It is enough to cook the marinade, put the ripe tomatoes in the jars, pour and roll up the jars with a special key. That's all the tricks, and how delicious it is in winter!

Of course, a lot depends on the recipe. With the addition of such products as cherry plum, apples, mustard and others, the taste of the tomato changes dramatically. It is allowed to cover the tomatoes in whole or in slices - as you like best. The longer they are infused, the juicier and more appetizing it will turn out. Cook during the ripening season when vegetables are inexpensive and ripe.

An important rule for all recipes: after the cans are rolled up, they must be turned upside down, they must cool in this arrangement.

The classic recipe for tomatoes for the winter without vinegar

This recipe does not belong to the category of competitive ones, but this is its predominance: it is primitive and intelligible even to those housewives who canned tomatoes for the winter without vinegar for the first time. The ease lies in the fact that you do not need to repeatedly drain the water. They taste like tomato juice With salt. And the set of ingredients is small, and that means everything will work out!

Ingredients

The list of ingredients is the shortest of all the recipes presented, from the fact that we only need salt, water and tomatoes.

It is important to adhere to the proportions: on liter jar put a teaspoon of salt, boil for 30 minutes. For a two-liter jar, you need a tablespoon of salt without a top, boil for 40 minutes, and, accordingly, for a three-liter jar, a tablespoon of salt with a top and cook for 50 minutes.

Cooking method

We wash the tomatoes under running water, dry them.

We put them in washed and dry jars, pour salt on top, determine the number according to the above proportion.

We place the cans in a saucepan, so that they do not burst during boiling, put a rag on the bottom of the pan. Pour water to two-thirds of the height of the cans.

Pour tomatoes not boiled cold water and cover with lids. After boiling, simmer over medium heat for 30 minutes.

After another 30 minutes, we take out and roll up the cans, turn upside down, cool. They are stored perfectly, must be infused for a month before use.

Tomatoes for the winter without vinegar with fruit tree leaves and garlic

Ingredients

Quantity calculated for three-liter jar or 3 liter.

Medium-sized red tomatoes (cream is preferred) - 3 kg.

6 pieces of currant and cherry leaves.

Peppercorns - 9 pieces.

Sugar - 2.5 tbsp. l.

Salt - 1.5 tbsp l.

Dill - half a teaspoon of seeds and a few twigs.

Water - how much will go into the banks.

For a more shiny taste, add one clove of garlic to one liter jar.

Cooking method

Wash and dry the tomatoes. In the meantime, it is allowed to peel the garlic, wash the currant and cherry leaves, and prepare the spices. Banks also require preparation: they must be washed in a soda solution and sterilized in boiling water. Many housewives use a microwave for these purposes, keeping the jars for ten minutes at a temperature of one hundred degrees. In the meantime, bring about two liters of water to a boil.

In jars (in our case there are three of them) we put garlic, washed herbs and tomatoes to the neck. Pour boiling water to the very top. We leave the jars covered with lids for about twenty minutes - this time is needed to heat the vegetables. After the water in the jars has cooled, drain it into a saucepan and bring it to a boil again. Banks at this time must be covered with lids. Add the required amount of sugar / salt / tomato to the hot water and leave for another twenty minutes. After that, pour the water back into the pan and cook the brine on its basis. For this recipe, it must be boiled several times, pour tomatoes over it, roll up with a key. Later, after the jars have completely cooled down, send them to storage in the cellar.

Tomatoes for the winter without vinegar with citric acid

You will spend every 30 minutes of time, and spicy tomatoes will delight household members all winter months! You will like the sweetish taste of tomatoes, and the brine is allowed to drink immensely.

Ingredients

To close one three-liter jar of tomatoes you will need:

About 2 kilograms of tomato;

2 teaspoon citric acid

3 teaspoons of salt without top;

4 rounded tablespoons of sugar;

Several peas of black pepper, bay leaves, garlic, parsley sprigs.

Cooking method

We prepare tomatoes and jars (as in the previous recipes). Put spices on the bottom of a three-liter jar. We tamp the tomatoes, pour boiling water. Wait 15 minutes, then pour the water into the pan, add a little more water (about 90 ml per three-liter jar) and put citric acid, as well as sugar and salt - bring the brine to a boil. We pour the freshly boiled brine so that it pours over the edges of the can - this will sterilize the neck again. Turn the rolled up banks over, cover with a blanket until they cool completely.

Recipe for tomatoes for the winter without vinegar with apples

The aroma of such tomatoes for the winter without vinegar is good, as is the taste. To implement the recipe, choose sour apples, the perfect option is Antonovka.

Ingredients

2 apples per 1 three-liter jar;

Spices: dill sprigs, allspice, a slice of hot pepper, cherry leaves;

Brine: for one and a half liters of water, take three tablespoons of sugar and salt.

Cooking method

At the bottom of a scrupulously prepared jar (as in the above recipes) we put spices. The apples must be cut into four pieces, cored and placed in jars. We boil the brine from water, salt and sugar. Pour tomatoes in jars with boiling brine, and then roll them up.

Tomatoes with apple slices are unimaginably appetizing, and juice from a can does not harm your health, tea is without vinegar!

Salting tomatoes for the winter without vinegar with mustard

Mustard is present in many recipes for pickling vegetables, and not only tomatoes. But not every housewife uses it positively. If the proportions are observed, the preservation will turn out to be fragrant, appetizing with a characteristic "peppercorn".

Ingredients

8 kg of ripe tomatoes;

Currant leaves;

5 l. water;

1 tsp mixtures of peppers: black and red;

12 tsp dry mustard powder without top;

0.5 cups of salt;

6 pieces of bay leaves.

Cooking method

We choose not overripe tomatoes for pickling. They must be washed, dried, put in a container for salting (a small barrel is perfect for this purpose). Cover the entire "tomato" layer with currant leaves.

We prepare a fragrant brine: boil water, salt, let it cool. When the brine has cooled down, add mustard powder, stir and wait until it is infused. Fill the tomatoes only after it becomes completely transparent, while it can have a classic mustard hue. It turns out that we pour tomatoes, put oppression and send them to salting in a cool place - you see how easy everything is, it remains to try how delicious it is!

Tomatoes for the winter without vinegar with cherry plum

Cherry plum in this case replaces vinegar, so you cannot taste tomatoes covered with vinegar. We offer a recipe for three liter jars.

Ingredients

Cherry tomatoes (or other small varieties) - 1.5 kg;

Sour cherry plum (wild) - 300 g;

Sugar (4 tablespoons) and salt (2 tablespoons);

Dill - several umbrellas with seeds;

Larger horseradish leaf;

Cherry leaves - 2 pieces per can;

Three rings of hot and sugary peppers;

Black peppercorns - 15 pieces;

Optional: 3 cloves and a few bay leaves.

Cooking method

We put herbs and spices in prepared jars, in general everything except cherry plum, tomatoes, sugary pepper, sugar and salt. We put cherry plum and tomatoes, pour boiling water, cover with lids and leave for a while, as in the previous recipes. We do this manipulation two times. After that, add salt, sugar, bay leaf to the pan. Bring the marinade to a boil, let it boil for half a minute. Pour the hot marinade into the jars, cover with lids, roll up, turn over, wrap them up, let them cool completely.

Tomatoes for the winter without vinegar with aspirin

You may be amazed, but aspirin will help not only bring down the temperature, but also ferment the tomatoes. It is also popular because many consider it less damaging to the body than vinegar.

Ingredients

The proposed list of ingredients is designed for 5 three-liter cans:

7 liters of unboiled water.

2 tbsp. l. sugar and 1 tbsp. l. salt.

2 medium onions, cut into half rings.

40 peppercorns.

10 bay leaves and the same amount of dill umbrellas.

15 cloves of peeled garlic

15 tablets of acetylsalicylic acid, 0.5 g each.

Cooking method

After preparing the jars and tomato, cook the pickle with pepper, salt, sugar, bay leaves. Let it simmer for a few minutes and shoot. The basic rule is not to pour over warm marinade, only completely cooled down.

Now it is allowed to put tomatoes in jars, send aspirin tablets to each one, at the rate of one tablet per one-liter container. It turns out that three tablets will be needed for a three-liter can of conservation. Do not forget to also send onions, garlic to the jar, fill with chilled brine. The specificity of this recipe is that tomatoes are allowed to be closed with nylon lids. It is allowed to try it closer after seven days, but it is better to wait two weeks, so that they become even more appetizing.

Tomatoes for the winter without vinegar - tricks and useful tips

First of all, pay attention to quality of purchased vegetables... They must be moderately ripe, firm, free of mold and other imperfections. It is better to make a salad from soft overripe fruits by cutting off the parts that you don't like.

If you want to prepare tomatoes for the winter without vinegar and other preservatives, you need excellent sterilize jars, in the process of work, do not take them by the neck and, as our grandmothers say, do not preserve them during skeptical days. Rather each, it is due to the hormonal background, changing these days. If you pour tomatoes with cold marinade, they will retain their firmness and fresh taste.

It is allowed to add onions, slices of sugary pepper, grapes, lemon to tomatoes. Tomatoes canned with paperoni pepper and gherkins acquire originality.

A recipe and a photo of a delicious snack - Ekaterina sent us the preparations for the New Year's table, these are salted tomatoes with basil and citric acid (the recipe can be used for canning and pickling for the winter).

Scented pickled tomatoes without vinegar

Now you can still buy inexpensive late tomatoes on the market and prepare a fragrant snack for the New Year's or Christmas table. Pickled tomatoes with citric acid according to this recipe will be ready in a month and a half. Just in time for the holidays! 😉

The recipe for pickling tomatoes without vinegar is designed for a 3-liter jar

2.5-3 kg of medium-sized (preferably "ladies' fingers" or in the form of a light bulb)
4 cloves of garlic
2 branches of dill with umbrellas and seeds
5-6 currant leaves
9-10 cherry leaves
1 horseradish leaf
8-10 peas of black pepper
3-5 carnation buds
2.5 tablespoons of sugar
1.5 tablespoons of salt
Citric acid on the tip of a knife

You can add different herbs to this recipe for salted tomatoes with citric acid: basil, tarragon, cilantro, mint, etc. to taste, but you don't need to mix all the herbs in one jar, though…. Maybe something can be mixed with something, but I only did it with basil, because I love the combination of the tastes of tomato and basil.

How to pickle tomatoes without vinegar

Prepare jars and lids. I wash the jars and lids with soda and then sterilize them in boiling water.
Wash the tomatoes (no need to blanch), herbs, peel the garlic.
Put herbs, spices, garlic and tomatoes in layers in a prepared warm jar. Herbs, garlic and spices should be the first, middle and last layers in the jar.
Pour boiling water over the jar to the very top, so that the water even overflows a little. Leave everything for 15-20 minutes.
Then, using a strainer or a spoon to remove the foam, drain the water from the can into the pan.
Add salt, sugar to the water and bring the brine to a boil.
Put citric acid on top of a jar of tomatoes on top of a knife.
Pour the hot brine back into the jar. Close the lid or roll up and turn the jar upside down.

Many people dislike the vinegar taste of pickled vegetables. While looking for a substitute for vinegar, I stumbled upon interesting recipe for the winter - pickled tomatoes with citric acid. And now this is one of my favorite recipes for winter preparations. Tomatoes are tasty, moderately sweet and sour and very aromatic, because the bouquet of fragrant herbs - dill, tarragon, horseradish - is not clogged with vinegar, and citric acid has a neutral taste.

Ingredients for one can of 1.5 liters:

Tomatoes - 1 kg (about how much I went into the jar)
Garlic - 5-6 cloves.
Horseradish leaves - 2 small leaves
Dill - 2 umbrellas
Tarragon - 1 small twig
Allspice peas - 6 pcs.
Carrots - ½ pc.
For the marinade:
Water - 1 liter.
Salt - 1 tablespoon with a slide
Sugar - 3 tablespoons with a slide
Citric acid - 1 tsp with a slide

How to prepare pickled tomatoes with citric acid for the winter:

I closed the tomatoes in a 1.5 liter jar. 2 liter or 3 liter cans are also great.

I prepare all the ingredients for filling the jar. I wash the greens in running water. If necessary, I cut it (I cut the horseradish leaves to make it easier to put in a jar). I peel the garlic, peel the carrots and cut them into slices.

I only take tomatoes that are dense, whole, without damage, cracks, etc. I rinse them thoroughly. I prick each tomato with a skewer in the place of the stalk (not deep). This is to prevent the tomatoes from bursting when I pour boiling water over them.

Preparing a jar and a lid. I closed the tomatoes in a screw-top jar. Wash the jar and lid thoroughly with the addition of baking soda. I pour boiling water over the lid. I do not sterilize the jar, as I will pour boiling water over the tomatoes several times. This will be enough for sterilization.

At the bottom of the can I put horseradish leaves (half), tarragon sprigs, one dill umbrella, carrots cut into slices, garlic, allspice peas.

Then I fill the jars with prepared tomatoes. Tomatoes should be stacked as tightly as possible, but in no case squeeze them so that they do not crack.

I put the second dill umbrella and the remaining horseradish leaves on top.

After the allotted time, I pour the water into the sink (we don't need it). At this point, I once again boil the water in the kettle and after I have drained the first water from the jar, I immediately pour boiling water over again. Again, I leave the jar for 15 minutes.

Preparing the marinade. Pour water into a saucepan, add salt, sugar and citric acid. I put on fire and bring to a boil (stir so that everything dissolves well).