How to pickle tomatoes? First of all, you need to carefully select vegetables worthy of preservation. These should be strong tomatoes of approximately the same size - for a more uniform and successful preservation.
How to pickle tomatoes - whole or chopped - is up to the hostess, looking at the size of the vegetables. Large, of course, it is better to cut.
To avoid unpleasant consequences in the form of an "explosion" of cans, such common methods as pasteurization and sterilization are used. Also use multiple fills.
A variety of spices are suitable for tomatoes - bitter red pepper, dill and parsley, cherry and currant leaves, as well as tarragon, bay leaf and black peppercorns.
Recipe for pickled tomatoes for the winter
The recipe for pickled tomatoes for the winter is up to you. There are recipes for harvesting spicy and spicy tomatoes, monozakat tomatoes and in the composition. There are very simple recipes for pickled tomatoes, and there are those with a “twist” that require a little more effort and attention.
The easiest recipe for pickled tomatoes like this for the winter. Tomatoes are washed and pricked near the stalk (for example, with a toothpick so that the fruits crack from boiled water). The jars are sterilized, the necessary spices, herbs are laid out on the bottom, tomatoes are placed on top and poured with boiling water. Banks are covered with lids and left for a third of an hour. Drain the water, add sugar and salt, bring to a boil. A tablespoon of essence is added to each jar, boiling marinade is poured in and rolled up. Then they act traditionally - turning over the cans, wrapping and cold cooling.
Tomatoes are stored in a cool place, and in winter they are served with meat, potatoes, various dishes and side dishes as a snack.
Pickled tomatoes for the winter can be considered a classic among all preserves. They are easy to prepare, eaten quickly, perfectly complement both a regular dinner and a festive feast. Tasting fragrant juicy tomatoes in cold winter is one of the most desired pleasures. Pickled 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 soup frying, pizza, lagman, hodgepodge or pickle.
Choose whole, firm tomatoes without dents or any signs of damage for canning. It is best if these are fleshy tomatoes with a dense 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 the size so that the tomatoes fit in a jar. If you are using large tomatoes, they will need to be cut into pieces. The selected fruits should be washed 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 tomato skin will not crack when boiling water is poured in.
An important role in the preservation of tomatoes is played by herbs and spices. It is they that allow you to get the very flavor that makes pickled tomatoes so appetizing and desirable. Classical spices for marinating tomatoes are bay leaves, black peppercorns, allspice, cloves and coriander. As for fragrant 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 blanks. 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 should be steamed over a simmering kettle without a lid or a pot of boiling water, while 1-litre jars can be roasted in the oven or boiled with water in the microwave. Rinse the lids and boil for 3-5 minutes. If you wondered 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 - about 1.2 kg, a liter jar - 500-600 g .
As for the marinade, its amount is about half the volume of the jar used. Remember to add a small amount of water (about one glass) in reserve. To calculate the amount of water required for the marinade more accurately, cold water is poured into the jars with the tomatoes placed in them, and then, in turn, 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 cans so that the amount of air remaining inside is minimal. Vinegar essence should be added immediately before twisting the jar. Don't overdo the vinegar, as it can ruin the taste of the tomatoes. Tomatoes can be canned with or without sterilization by double or triple marinade. In the latter case, the rules of sanitization 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 go 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 allspice peas
5-6 black peppercorns
3 tablespoons 9% vinegar
2-3 garlic cloves
2-3 bay leaves
Cooking:
Remove the stalks from the washed tomatoes and prick the fruit with a toothpick. Put peeled garlic cloves, bay leaf and pepper in sterilized jars. Tamp the prepared tomatoes tightly over the jars. Pour in boiling water and cover with sterilized lids. After 10-15 minutes, drain the water from the jars 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 upside down and leave to cool completely, wrapping the jars with a blanket.
Tomatoes marinated with onions and herbs
Ingredients:
For five liter jars:
2-3 kg tomatoes
1 large onion
1 cup 9% vinegar
1 bunch dill
1 bunch of parsley
1 head of garlic
15 tablespoons vegetable oil
5 allspice peas
5 black peppercorns
7 tablespoons of sugar
3 tablespoons of salt
3 liters of water
Cooking:
Put chopped greens and peeled garlic cloves in each jar. Pour 3 tablespoons of vegetable oil into each jar. Add the prepared tomatoes and diced onion, repeating the layers until the jars are full. Pour water into a saucepan, add sugar, salt, pepper and bay leaf. When the water boils, pour in the vinegar and remove the pan from the stove. Judge the marinade to a temperature of 70-80 degrees and pour tomatoes over it. Sterilize the jars for 15 minutes by covering them with lids, then roll up the jars and turn them upside down to cool.
Pickled tomatoes with garlic
Ingredients:
For one can of 3 liters:
1.5-2 kg of tomatoes
15 garlic cloves
3 tablespoons of sugar
1 tablespoon salt
1 teaspoon 9% vinegar
1.5 liters of water
Cooking:
Rinse the tomatoes, remove the stalk and chop with a toothpick. Add the peeled garlic cloves to the jars and pack the tomatoes tightly to the very top. Bring water to a boil in a saucepan and pour into 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 jars with lids, turn upside down and cool, wrapped in a blanket.
Marinated tomatoes "Fragrant"
Ingredients:
For one liter jar:
500-600 g tomatoes
1 small onion
2 garlic cloves
3-4 tablespoons of 5% vinegar
3 black peppercorns
3 allspice peas
3 cloves
2-3 sprigs of dill
basil and tarragon to taste
a pinch of dill seeds
For the marinade (for 1 liter of water):
2 tablespoons salt
1 tablespoon sugar
Cooking:
Add vinegar and spices to each jar. Lay out the tomatoes, distributing chopped greens and onion, cut into rings between the fruits. Pour water into a saucepan, add salt and sugar, mix and bring to a boil. Pour marinade over tomatoes and cover. Sterilize in boiling water for about 10 minutes. Water should reach the shoulders of the jars. After sterilization, screw the jars with lids, turn over, wrap and let cool.
Sweet pickled tomatoes with bell pepper
Ingredients:
For one 3 liter jar:
2 kg tomatoes
1 bell pepper
For marinade:
1.5-1.6 liters of water
150 g sugar
60 g salt
2 tablespoons 9% vinegar
Cooking:
Fill sterilized jars with tomatoes, distributing bell peppers between them, de-seeded and cut into pieces. Boil water and pour tomatoes in jars with it, cover with lids and leave for a quarter of an hour. Drain the water into a saucepan, add salt and sugar, bring to a boil. Add vinegar and pour marinade into jars. Seal the jars tightly with lids, turn upside down and leave to cool, wrapped in a blanket.
Tomatoes marinated with honey and horseradish
Ingredients:
For three cans of 3 liters:
2 kg tomatoes
180 g liquid honey
2 heads of garlic
60 ml 9% vinegar
60 g salt
3 medium horseradish sheets
2 black currant leaves
3 sprigs of dill
5-6 allspice peas
2-3 cloves
3 liters of water
Cooking:
Put washed horseradish leaves, currant leaves and dill greens on the bottom of the jars. Cut off the tops of the tomatoes (in the place of the stalk) and press the peeled garlic cloves into the pulp. Arrange tomatoes in jars. Pour water into a saucepan, add honey, salt and spices. Boil, stirring, add vinegar and pour the hot marinade into jars. Cover jars with lids and leave for 20 minutes. After that, pour the marinade into the pan, 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 jars with lids. Turn the jars upside down, cover with a blanket and let cool.
Pickled tomatoes for the winter is a simple, but always beloved and always delicious snack that you want to eat again and again. Try to close at least a couple of jars of tomatoes and see for yourself. Good luck with your preparations!
Many people love pickled tomatoes. But the thought of fussing with jars and preparing vegetables can discourage any desire to feast on this dish. However, it is not at all necessary to harvest vegetables according to all the rules and in advance. A quick pickled tomato recipe will help save the situation. Let's find out some interesting options.
About the variety of recipes
First of all, we want to say that you should not limit your imagination to the recipes below. They give a basic understanding of how to cook quickly, but you can vary the ingredients to your liking. Don't be afraid to experiment with spices and change the amount of salt.
Salted tomatoes in twenty-four hours
- Rinse a kilogram of tomatoes and prick each fruit with a toothpick or fork.
- 2-3 cloves of garlic, peeled, cut into plates.
- Steam the jar or microwave for a minute. Put garlic in it, a couple of black peas and a horseradish leaf, a couple of blackcurrant sheets and two or three dill umbrellas. Then lay out the tomatoes and pour in one liter of water.
- Drain the water back into the saucepan. Add one and a half tablespoons of salt and a teaspoon of sugar. Put on fire. Boil for 2 minutes after boiling.
- Wait until the water cools down to about 50 degrees and pour it into a jar.
- In a day, the tomatoes will be ready. Keep them in the refrigerator.
- Take a pan of such a size that you can put 1-1.5 kg of tomatoes in it in one layer. Fill with water (1 liter) and put on fire.
Another way to marinate per day
Pickled tomatoes of instant preparation will take quite a bit of time. Set aside twenty minutes in the evening, and the next day the resulting snack can be served for breakfast.
- Take a pot of such size that you can put 1-1.5 kg of tomatoes in it in one layer. Fill with water (1 liter) and put on fire.
- While heating, prick the tomatoes with a fork or toothpick.
- In boiled water, add 150 ml of vinegar (5%), 5 tablespoons of sugar and a couple of tablespoons of salt, garlic, peppercorns and dill.
- After boiling, place the tomatoes in a saucepan (in a single layer). Set the minimum fire, cover the pan with a lid and sweat the fruits for 7-10 minutes.
- Leave the tomatoes overnight at room temperature and refrigerate in the morning.
Quick cherry tomatoes in two days
Quickly pickled will add zest to the festive table. You can eat them in a day, but it is better to wait two days to enjoy a richer taste.
- Rinse a pound of tomatoes. Prick them with a fork (once) or a toothpick (3-4 times in different places).
- Rinse two sprigs of celery and three sprigs of dill.
- Peel the garlic (2-3 cloves) and cut into small pieces or plates.
- Put the tomatoes in a deep bowl. Add celery, dill, two bay leaves, allspice and black pepper, garlic.
- Pour a liter of water into a saucepan. Add half a teaspoon of sugar and salt, bring to a boil. Pour the tomatoes with the resulting solution and wait until the brine cools to room temperature.
- Pour the marinade back into the saucepan, bring to a boil again. Add a tablespoon of honey, 35 ml of vinegar and one sprig of purple basil. Once the honey has dissolved, remove the mixture from heat and pour over the tomatoes.
- Cool the tomatoes to room temperature and place in the refrigerator to marinate.
Pickled tomatoes in two hours
This recipe for quick pickled tomatoes allows you to get the desired dish in just two hours.
- Wash 5-6 small tomatoes and cut them into wedges.
- Slice 3-4 cloves of garlic and add to the tomatoes.
- Salt the tomatoes and sprinkle with dill (dry or fresh). Add half a teaspoon of 9% vinegar and sugar, black pepper, mix everything gently.
- Cover the container with tomatoes and send for two hours in the refrigerator.
- Sprinkle tomatoes with chopped parsley before serving.
Half hour pickling
If you don’t even have two hours to make quick pickled tomatoes, then try this recipe.
- Wash and dry 3 small firm tomatoes.
- Very finely chop 1 garlic clove.
- Mix garlic in a bowl, half a teaspoon each of grain mustard and apple cider vinegar, a couple of tablespoons of olive oil, salt and sugar (1/3 tsp each), and black pepper.
- Cut the tomatoes into slices and arrange in a single layer on a dish.
- Drizzle each piece of tomato with the marinade. Then stack the pieces in threes, one on top of the other.
- Cover the dish and refrigerate for half an hour.
- Sprinkle the tomatoes with chopped parsley and serve.
Stuffed salted tomatoes
- Wash 1 kg of small tomatoes. Remove the stalks with a sharp knife and make cuts on four sides.
- Finely chop the dill. Garlic (half or even a whole head) chop with a fine grater or knife.
- Mix dill and garlic. Fill the tomatoes with the mixture.
- Pour one and a half liters of water into a saucepan. After adding a couple of tablespoons of sugar and three tablespoons of salt, bring to a boil. Remove from heat and let the brine cool slightly.
- Put black peppercorns on the bottom of the marinating container. Then lay out the tomatoes and fill with warm brine. Cool to room temperature, then refrigerate. The dish will be ready in two days.
Marinating in a bag
Try making instant pickled tomatoes with a bag.
You will also need a thick plastic bag. Or you can take two thin plastic bags.
The method is suitable for both red and green fruits, but there is a time difference. Red tomatoes will cook in two days, green ones in four.
- Rinse a kilo of tomatoes. Remove the core and seeds of the bell pepper (1 pc.), And cut off the cap from the tomato.
- Wash and very finely chop the parsley and dill.
- Peel and roughly chop the garlic.
- Put the ingredients in a bag. Add a tablespoon of salt, ground black pepper to taste, a teaspoon of sugar.
- Seal the bag and shake gently to evenly distribute the contents. Leave the bag in a warm place for a couple of days.
green tomatoes per week
One day is not enough to prepare quick pickled ones. You'll have to wait at least a week.
You can use the pickling recipe in the package above, or do the following.
- Rinse 1 kg of green tomatoes and put them in a three-liter jar.
- Pour 0.75 ml of water into a saucepan. Add a tablespoon of salt, garlic, allspice, bay leaf and clove bud. Bring to a boil.
- When the brine has cooled down a bit, pour over the tomatoes.
- Close the jar and let it stand in a warm place for three days. Then send to the refrigerator. In a few days, the snack will be ready.
Now you know how to cook quick pickled tomatoes in various ways. Enjoy your meal!
There are a huge number of recipes for preserving tomatoes. But I will share with you the recipes tested by me and time. And most importantly, all the recipes that I want to introduce you to today do not require sterilization!!!
In addition, all the proposed preservation recipes are quite simple and do not require any special skills. And more ... All these blanks can be stored in an apartment at room temperature! By the way, and, the recipes for which I have already shared with you, also do not require special conditions for storage.
First of all, I will share with you a recipe for pickled tomatoes, which my friend Anyuta loves very much and not only her)). The tomatoes in this appetizer are sweet and sour in taste, and the brine is drunk immediately, as soon as all the vegetables are laid out in a salad bowl. For flavor, I add a handful of red gooseberries to each jar. Instead, you can add blackcurrant. It's not essential.
I must say right away that I prefer to roll tomatoes in 1.5-liter jars. If you use other volumes for conservation, you can simply count to the one you need.
I must say right away that about 1.4-1.6 kg of fruits (depending on their size) fit in a 3-liter jar, 500-600 g in a liter jar.
- Tomatoes - 750-800 g
- Garlic - 4-5 cloves
- Red gooseberries - 1 handful
- Cherry and currant leaves - 1-2 pcs.
- Spices - 1 tsp
- Salt - 1 tbsp. l. (no big bump)
- Sugar - 3-4 tbsp. l. (no big bump)
For pickling, you can use fruits of any degree of maturity, round shape or honeycomb cream, pickles and others. The color can also be any.
Small tomatoes can be stacked whole in jars, and large ones can be halves. Many housewives recommend taking fruits of one variety, but I do not adhere to this. The main thing is that they are approximately the same size.
First of all, we will prepare the jars and lids. Wash them thoroughly with baking soda and rinse with boiling water. If you have time and desire, then you can sterilize instead of rinsing with boiling water. I used a slow cooker to sterilize jars, putting a special device on top of an open bowl filled with water (you can buy it at any hardware store).
While the jars are being sterilized, we'll take care of the vegetables. We select the fruits without damage, sort them (so that each jar gets approximately the same size), remove the stalks, wash thoroughly.
And now it is necessary to chop the fruit at the stalk with a toothpick. The puncture must be made quite deep so that the skin of the tomatoes does not burst during heat treatment, and the vegetables themselves warm up faster. Then we put them in prepared jars.
Next, sort and wash the greens and dry it with a paper towel. Wash the garlic and peel it, gooseberries are also sorted out and washed well. Now we put the required amount of herbs, garlic and spices in each jar. If you buy ready-made kits for pickling vegetables, then make sure that they do not contain salt. Garlic cloves can be laid out whole, or can be cut in half.
Carefully pour boiling water from the kettle into each jar and cover with lids. At this point, jars of vegetables should stand on a dry cutting board or towel so that they do not burst from the temperature difference.
Now we leave our jars of vegetables alone for 15-20 minutes. Before the end of the exposure time, put the lids in a separate pan to sterilize.
After the required time has passed, we put an enameled pan on the stove and pour water into it from the jar that we poured first. Pour salt, sugar into the water and bring to a boil. Once again, note that I indicated the volumes of salt and sugar per each jar separately, and not per liter of water.
While the brine in the pan is boiling, we pour 1/2 teaspoon of acetic acid into a jar of tomatoes. Then we fill the jar with the finished brine to the brim, seal it hermetically, turn it upside down and put the lid on a towel. Wrap with a blanket until cool. Then we repeat this procedure with each subsequent jar.
Tomatoes marinated for the winter in hot jars with vinegar
We will pickle tomatoes in a hot way. As an additional ingredient, add mustard powder to the jars. This method of preserving tomatoes is very simple. We put the fruits in a jar along with spices, and then pour boiling water for the first time, and pour hot brine for the second time and immediately roll them up with tin or screw lids.
Ingredients for a 1.5 liter jar:
- Tomatoes - 750-800 g
- Garlic - 3-4 cloves
- Mustard powder - 1 tsp. (with bump)
- Horseradish leaves - 1 pc.
- Dill sprigs with an umbrella - 1 pc.
- Spices - 1 tsp
- Salt - 1 tbsp. l. on a jar (without a large mound)
- Sugar - 3 tbsp. l. (no big bump)
- Acetic acid 70% - 1/2 tsp.
For this and the next recipe, we prepare vegetables and herbs in the same way as in the first recipe. We also prepare jars and lids.
We put greens, garlic and fruits tightly in jars, not forgetting to chop each tomato with a toothpick at the stalk. Add pickling spices.
Gently pour boiling water into each jar, cover with lids and leave alone for 15-20 minutes.
Then we drain the water from the jar into a saucepan, add salt, sugar and bring to a boil. While the brine is boiling in a jar of vegetables, pour dry mustard powder and add acetic acid.
Then we fill the jar with the finished brine to the brim, seal it hermetically, turn it upside down and put the lid on a towel. Wrap with a blanket until cool.
That's all. It turns out very simply and quickly. I want to draw attention to the fact that due to dry mustard, the brine will be cloudy. Don't be afraid))
Video on how to preserve tomatoes with grapes for the winter (in 3 liter jars)
I saw an interesting recipe for pickling tomatoes for the winter with grapes on the video channel of Claudia Root Cooking.
Tomatoes canned according to this recipe are quite spicy, but very tasty.
Recipe for pickled Cherry with bell pepper and honey (delicious sweet)
Another interesting recipe that I want to share with you is cherry tomatoes marinated with bell pepper and honey. Despite the fact that we will not use spices in this recipe, the appetizer turns out to be very fragrant.
Ingredients:
- Tomatoes
- Bulgarian pepper
- Garlic - 1-2 cloves per jar
- Nutmeg
Marinade for 1 liter of water:
- Honey - 6 tbsp. l.
- Apple cider vinegar - 100 ml
I draw your attention to the fact that about 1.5-1.6 liters of marinade can fit into a 3-liter jar, 450-500 ml into a liter jar.
We take vegetables in any quantity. I usually take 2 large peppers for 1 kg of tomatoes (it is best to choose large fleshy fruits). We prepare jars and lids in the same way as in the first recipe.
First of all, wash the vegetables. Then we clean the bell peppers from seeds and partitions and cut each into large pieces.
Do not forget to prick each tomato with a toothpick at the stalk. It certainly takes some time, but it's worth it. Now put all the vegetables in jars, pour boiling water, cover with lids and leave for 15 minutes.
In the meantime, we begin to prepare the marinade, for which we pour salt into the water and bring to a boil. While the water with salt is boiling, we drain the water from the jars of vegetables, add nutmeg to each pinch and cover them again with lids.
At the last moment, add honey, apple cider vinegar to the boiling brine and immediately pour into jars (fill the jars to the brim). We seal everything tightly, turn it upside down and put the lid on a towel. Wrap with a blanket until cool.
This time I used jars with a volume of 0.7 l, so before pouring the marinade into the jars with vegetables, I poured them with boiling water twice, keeping each time for 10 minutes.
Important! If you use jars with a volume of less than 1 liter for preservation, then you need to fill them with boiling water at least 2 times, since the water in such jars cools very quickly.
From one kilogram of tomatoes I got 3 jars. Tomatoes harvested in this way are sweet, tasty and store very well.
How to Pickle Delicious Tomatoes with Citric Acid and Celery
Well, for those who do not like to use vinegar for preservation, I suggest making a winter preparation with citric acid or, as it is popularly called, with lemon. For flavor, we will add celery sprigs to the jars.
Ingredients (based on a 3-liter jar):
- Tomatoes - 1.5-1.6 kg
- Garlic - 5-7 cloves
- Celery stalks - 2-3 pcs.
- Salt - 2 tbsp. l. on a jar (without a slide)
- Sugar - 5 tbsp. l. (without slide)
- Citric acid - 1 tsp.
- Black peppercorns - 5 pcs.
- Carnation bud - 1 pc.
- Cinnamon stick - 1 pc.
Tomato fruits, jars and lids are prepared in the same way as in the first recipe. My celery stalks and cut as you like (finely or large pieces, it doesn't matter).
In a 3-liter jar we lay the tomatoes and the required amount of celery and spices. The cinnamon stick can be put whole, or broken into several pieces. Pour boiling water over everything, cover with a lid and leave for 20-30 minutes until the jar feels warm to the touch.
Then we drain the water, pour salt, sugar and citric acid into the jar. Refill with boiling water and seal tightly. After that, we lay the jars on their side and roll them a little on the table so that the salt and sugar in the jars dissolve a little.
Now our jars can be put under the covers with the lids down until they cool completely.
Tomatoes are sweet and not spicy at all, the acid is not even felt. Celery gives tomatoes a spicy flavor.
Pickled tomatoes with carrot tops for the winter in liter jars (video recipe)
I found a very interesting recipe for marinating tomatoes on the First Zagorodny video channel. The author of the video suggests using carrot tops as an additional ingredient, which gives the pickled appetizer an unusual taste.
For 1 liter of marinade:
- Salt - 1 tbsp. l.
- Sugar - 4 tbsp. l.
- Citric acid - 1 tsp
- Carrot tops - 1 bunch
- Garlic - 4 cloves
- Carnation bud - 1 pc.
- Peppercorns - 4-5 pcs.
- Bay leaf - 1 pc.
- Dill umbrella - 1-2 pcs.
- Hot pepper (optional)
Marinated tomatoes with onions and apple cider vinegar in liter jars
And in conclusion, we will prepare tomatoes marinated with onions and apple cider vinegar. For the convenience of calculating the ingredients, I give you a recipe for 1 liter jars, but I myself will roll them up in 0.7 liter jars.
Ingredients:
- Tomatoes - 1 kg
- Onion - 2 pcs. (small)
- Garlic - 1-2 cloves per jar
- Apple cider vinegar - 3 tbsp. l. on a jar
- Spices for pickling - 1 tsp. on a jar
- Bay leaf - 1 pc. on a jar
Marinade for 1 liter of water:
- Salt - 1 tbsp. l. (no big slide)
- Sugar - 3 tbsp. l.
For this recipe, we take tomatoes as small as possible, wash and pierce with a toothpick near the stalk.
My onion, peel and cut into rings. For each liter jar, we take one medium-sized onion. We clean the garlic from the husk and cut each slice into 2-3 parts.
Put 1 bay leaf, 1-2 cloves of garlic in each jar and then fill it with tomatoes, shifting each layer with onions. Then fill the jars with boiling water, cover with lids and leave for 15-20 minutes.
In the meantime, prepare the marinade, for which we pour salt, sugar into the water and bring to a boil. While the water with salt is boiling, we drain the water from the jars of vegetables, add to each teaspoon of pickling spices and 3 tbsp. l. apple cider vinegar and put the lid back on.
As soon as the marinade boils, we pour it into jars (fill it to the brim). We seal everything tightly, turn it upside down and put the lid on a towel. Wrap with a blanket until cool.
On this I say goodbye to you, until we meet again.
For many years now, the harvest from the dacha has not been wasted and perfectly replenishes the stocks of blanks. Pickled tomatoes for the winter are preserved in jars and then delight on holidays and on weekdays. Today I will share with you different, but always proven and good recipes for harvesting tomatoes.
At first glance, it may seem that pickled tomatoes are some kind of difficult-to-cook dish that an inexperienced hostess cannot handle. But I assure you, everything is simple. 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 tomato varieties.
The best time to harvest 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 have grown yourself in the beds and greenhouses.
Pickled tomatoes in jars are good both large and small, cream and even cherry tomatoes. Almost any variety of tomato marinates well.
Delicious pickled tomatoes for the winter with herbs - a simple step by step recipe
I have tried different recipes for marinating tomatoes and found that the ideal proportions of salt and sugar for each are always different in the end, so you may have to close more than one batch before you find your favorite option. Someone loves sweet pickled tomatoes, someone puts more salt than sugar, and loves salty-sour ones. Vinegar adds its pronounced sourness, but do not forget that the tomatoes themselves contain a large amount of acid.
This recipe is characterized by the fact that the sweetness and saltiness are balanced, and the taste is very rich due to the different leaves and herbs.
For fragrant pickled tomatoes you will need:
- tomatoes - from 2 kg,
- fresh parsley - 2-3 sprigs per jar,
- dill root optional
- celery,
- blackcurrant 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.
Cooking:
1. Prepare the tomatoes, wash them thoroughly. They must be whole, without damaged skin, without green barrels and bottoms. Approximately the same size, but it does not matter.
To marinate the tomatoes better, regardless of the thickness of the skin, take a toothpick and make a few punctures near the stalk itself. These little holes will allow the marinade to seep through.
2. Wash jars with baking soda. Then sterilize them on the stovetop or in the oven. It can also be sterilized in the microwave. Do not forget to sterilize the lids, you can in boiling water. Can't be used in the microwave 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 arrange them in jars. The proportions of greens in jars are approximately the same. For each liter of jar volume, you get 1-2 parsley branches, 2 cherry leaves, 2 currant leaves, 4-5 peppercorns, 1 bay leaf.
If you are using 2 or 3 liter jars, proportionally increase the number of leaves inside each.
4. Place tomatoes in each jar. Make it as tight as possible. Save smaller tomatoes for later to make it easier to fit them into a narrower jar or to fill gaps between large tomatoes.
5. Now we will measure how much marinade is needed for our tomatoes. To do this, I use my grandmother's wonderful know-how.
To know exactly how much water you need, pour hot water into a jar of tomatoes. You can just boil the kettle for this. Fill the jars to the very edge, so you get the required amount of marinade.
After that, let them stand for about 10 minutes. This will be the sterilization of tomatoes and herbs.
6. Now drain the water from the jars, 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 an empty liter jar (necessarily sterile). So you will find out how many liters of marinade you can pour into jars of pickled tomatoes and there will be no excess left. Moreover, there will be no shortage. Pickled tomatoes will also turn out to be optimized in terms of economy.
7. In the pan, after measurements, you should get a certain amount of water, 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 up 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 about 6-7 tablespoons).
Vinegar is usually added to a hot marinade at the very end of its preparation, or even directly into jars. Vinegar should not boil, as this loses its properties.
8. Pour the tomatoes in jars with the finished hot marinade. The liquid should reach the very edge of the jar. Immediately close the lid and roll up. Or screw on if you have screw caps.
After that, 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 that, pickled tomatoes for the winter in jars must be left to ripen. Ready, they will be very tasty and fragrant.
Pickled sweet tomatoes in jars without greens
Good fleshy plum-shaped tomatoes I like to pickle without greens. There is that pickled tomatoes retain only their own taste, something especially attractive. After all, this is a very tasty vegetable, or rather a berry. After all, everyone has long known that, from the point of view of botany, 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 deepening into what type they belong to.
You can use any tomatoes that are available to you or you yourself have grown on your site. Prepare jars of the required volume. Everyone likes to use different ones, but most often they are liter or three-liter. It depends on how many people will eat tomatoes and where they will be stored. And of course, purchase or find special canning lids. Rolling thin lids and twisting ones are also 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 liter),
- sugar - 5 tablespoons (per 1 liter),
- black peppercorns - 0.5 teaspoon (per 1 liter),
- vinegar 9% - 100 ml (per 1 liter).
Cooking:
1. Sterilize the marinating jars thoroughly. Also boil the lids in pots of water. Five minutes of boiling on the stove will be enough.
2. Wash the tomatoes, pierce holes near the stalk 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.
Put the tomatoes in jars.
3. Boil water in a kettle and completely pour boiling water over the tomatoes in a jar. Pay attention to how much water was poured out of the kettle. This is easy to determine on the scale of the kettle itself. This way we will know the correct amount of salt and sugar for the amount of water used.
Cover 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, taking into account 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 tablespoons (table sugar and tea salt) per one and a half liters of water. Substitute the volume of liquid from the jars into this formula and add salt and sugar according to the result.
5. Add pepper to the water and boil it. Stir sugar and salt well. Once turned off, pour vinegar into the pan.
To know the exact amount, use a similar formula: 100 (ml of vinegar) x 1.5 (liters) = 150 (ml of vinegar).
If you don’t have a measuring cup at hand, then an ordinary 50-gram vodka shot will help you. You get 2 cups per liter of water.
6. After that, immediately pour the hot marinade into jars for tomatoes. Close the lids immediately, do not allow to cool. Then, turn the jars upside down and wrap them in a blanket. Now they should cool in this form, it can take 12 hours or more. Can be left overnight.
When you turn the jars over, check to see if the marinade is leaking through the lids!
Pickled tomatoes according to this recipe are very sweet and tender with acetic acidity. Usually, guests and household members cannot even be dragged away from this yummy by the ears. Feel free to put such a treat on the festive table in the form of an appetizer.
Enjoy your meal!
Pickled tomatoes with garlic "In the snow"
I found this interesting recipe by accident, but I immediately became very interested because of the original appearance of jars of pickled tomatoes. They reminded me of beautiful souvenir balls with snow inside, which they like to give for the New Year. Only here, instead of snow, garlic is used, which envelops the tomatoes in soft white flakes. Much like fluffy snow. And it tasted just amazing. After all, marinades are great friends with garlic.
Recipe for pickled tomatoes with carrot tops
This recipe made a real boom a few years ago, everyone just looked for and tried pickled tomatoes with carrot tops. For a long time, few could boast of having tried such tomatoes with very unusual greens. Everyone is used to the fact that carrot tops are unnecessary “tops” from a tasty and healthy root crop. But few people suspected that there are almost as many vitamins and nutrients in the tops as in the carrot itself. And it gives an unforgettable and incomparable taste. It is because of its richness and originality that no more spices are put in pickled tomatoes with carrot tops. It may seem to some that this is not enough, but believe me, it is not. Tomatoes will turn out unforgettably tasty, and even the remaining marinade can be drunk with great pleasure.
For cooking 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 tablespoons without top per 1 liter of marinade,
- vinegar 9% - 3 tablespoons per 1 liter of marinade.
Cooking:
1. Wash the tomatoes and sterilize the pickling jars. Some recipes say that jars do not need to be sterilized, but I do not neglect this action, because a completely large jar of exploded or fermented tomatoes thrown away is not worth 10 minutes of time spent on sterilization.
Boil the lids.
2. Pack the tomatoes tightly into the jar. In the process, add sprigs of carrot tops so that they are between the tomatoes and along the walls of the jars. The tops are best taken large from large ripe carrots, it will have a brighter and more pronounced taste. Large branches of haulm can be cut into pieces if you use small jars.
3. Boil water in a saucepan or kettle, and then pour it into jars of tomatoes. Leave them for 15 minutes, covered with lids.
If you sterilized jars and lids, and the water was boiling, then it is enough to pour water into the jars once. Then 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 that, calculate their required number. In the recipe just above, I have already shown a formula by which it is easy to find out how much salt and sugar you need to take for the amount of water you have. Its essence is to take the amount per 1 liter from the list of ingredients at the beginning and multiply by the volume of liquid in liters.
5. Dissolve the salt and sugar in the water, let it boil and remove from the stove. Then add vinegar.
6. Ready with a very hot marinade, pour the tomatoes in jars to the very top edge. The less air left under the lid, the better the pickled tomatoes will keep and the less chance of bacteria getting in.
7. Screw on or roll up the lids on the tomato jars. Turn over and check if the lid is leaking. There may be irregularities and defects in the covers, from which their tightness is lost.
If the jar is still leaking, then the lid must be replaced immediately. To do this, I usually sterilize one more spare lid than I have jars.
8. Wrap the jars of tomatoes in a thick towel or blanket and leave to cool for a day. After that, they can be put away for storage.
Tomatoes marinated for the winter in jars are stored quite reliably both in the closet and in the cellar. But you should not open them earlier than in three months, since the pickling process will continue all this time and the taste will be revealed only by winter.
This and many other recipes show you how to make delicious jar pickled tomatoes, but it's impossible to cover all the options. Therefore, I share only some of them, which I managed to check on my own experience.
Try it yourself, experiment, change spices and herbs, and you will definitely find your favorite recipe for marinating tomatoes.
