How to preserve tomatoes for the winter in jars: a step-by-step recipe for cooking with a photo, useful recommendations, video

Pickled cherry

Canned tomatoes are loved by everyone. But small cherry blossoms are especially popular. The blank turns out to be fragrant, perfectly complementing the festive table or dish.

Products:

turnip onions - 0.4 kg;
chili - 1 pc.;
cherry - 2.3 kg;
garlic - 4 cloves;
a bunch of parsley;
water - 1.2 l;
rock salt - 30 g;
granulated sugar - 40 g;
apple cider vinegar - 60 ml.

We cook as follows:

Rinse the tomatoes, cut out the stalks or make a cruciform incision so that they do not burst during conservation.
Remove husks, rotten places from onions, rinse. Chop into rings. Peel and cut the garlic, each of the cloves into 3-4 pieces. Remove only the stalks from the chili, the seeds are allowed to be left.
In pre-sterilized jars, spread the onions, garlic and peppers and gently put the tomatoes. The final layer will be parsley leaves.
Pour the required amount of water into a saucepan, bring to a boil. Pour the prepared containers, cover and leave on the table for 10 minutes.
Pour the liquids back into the container, add salt, granulated sugar, boil. Remove from heat, add acid.
Pour the prepared vegetables with marinade, close hermetically, turn over. Wrap with a terry towel and leave to cool completely.

Pickled cherry tomatoes

Recipes

Finding a new recipe, the hostess first of all wonders if someone has tried it. In our review, we will consider only proven recipes with which experienced housewives harvest brown tomatoes for the winter.

Brown tomatoes marinated with garlic

A very popular recipe. Tomatoes such as in the photo are suitable for pickling.

For the marinade you will need:

1.5 liters of water;
2.5 tbsp. l. salt;
12 Art. l. Sahara;
15 Art. l. vinegar (9%).

Put in glass jars:

bay leaf (1 pc. per jar);
greens (parsley, dill umbrellas);
dense brown tomatoes, in the incision near the stalk of which a plate of a clove of garlic is inserted.

How to cook:

Pour boiling water over the prepared jars, wait half an hour and drain.
Spill boiling water a second time. After cooling (it will take 20-30 minutes), drain the water and prepare a marinade on its basis.
Pour the marinade over the tomatoes for the third time and roll up with metal lids. Turn over, wrap until cool.

Note... For the beauty of the jar, you can insert another piece of red bell pepper into the cut of the tomato, in addition to the garlic.

With peppers

There are many admiring reviews on the recipe for pickled tomatoes with peppers.

Ingredients:

1.5 kg of small diameter brown tomatoes;
2 pcs. sweet bell pepper;
4 tbsp. l. Sahara;
3 tsp coarse rock salt;
1-1.2 liters of water;
100 g vinegar (6%).

How to cook:

Wash tomatoes and peppers.
Put whole tomatoes in jars, pepper - cut into strips about 3 cm wide.
Pour boiling water twice, drain.
Pour boiled marinade for the third time.
Roll up lids, turn over, cover until completely cooled.

Horseradish and celery recipe

To cook brown tomatoes for the winter with horseradish, you will need:

1.5 kg of brown tomatoes;
40 g horseradish root;
20 g celery leaves;
1 liter of water;
1 cup of sugar;
50 g of salt;
130 g vinegar (9%).

How to pickle:

Wash horseradish root, peel, cut into circles or cubes.
Wash the celery greens and cut into 1-2 cm pieces.
Wash brown tomatoes and put in sterile jars, alternating with horseradish and celery.
Boil the marinade from water, sugar, salt and vinegar.
Pour marinade over cans of tomatoes, cover with a seaming lid.
Sterilize the jars up to the neck in a saucepan with water. The sterilization time for a one and a half liter can is 30 minutes.
Roll up, turn the lid down and cover with a fur coat until completely cooled.

Important! It is better to store pickled tomatoes in a cool place.

Brown tomato salad recipe for the winter

A proven recipe for a delicious salad for the winter. Use:

3 kg of brown or green tomatoes;
1.5 kg of onions and carrots;
100 g of salt;
300 g of vegetable oil (refined, deodorized);
300 g sugar;
100 g vinegar (9%);
10 grains of allspice and black peppercorns.

How to cook:

Wash the tomatoes and cut into half rings (if the fruits are small - into rings).
Peel and chop onions and carrots (also rings or half rings).
Mix vegetables, add salt and leave for 10-12 hours.
Drain the released juice (it will be about 1-1.5 liters).
Boil the marinade from butter, sugar, vinegar and spices. After boiling the marinade, add it to the chopped vegetable mass.
Cook over low heat for 20-30 minutes.
Arrange in sterile jars, roll up the lids, turn over and wrap until cool.

reference... The output of the finished salad from the given amount of vegetables is 3 liters.

Pickled tomatoes in a saucepan

Brown tomatoes can be fermented for the winter without any sterilization. This method is suitable for those who do not like canning.

Take for a three-liter jar:

1.5 kg of brown or green tomatoes;
2-3 pcs. black currant and cherry leaves;
5 cloves of garlic;
40 g parsley;
3 dill umbrellas;
60 g of coarse rock salt;
1.1 liters of water.

How to cook:

Rinse tomatoes and herbs with running water and place, alternately, in a wide saucepan.
Make a pickle. To do this, you need to dissolve the salt in water.
Pour brine over a saucepan with tomatoes.
Put a load on top so that the tomatoes do not float. Usually they take a plate and press it down with a jar of water.
Fermentation takes 14-20 days. After that, the tomatoes are ready.

Tomatoes in a jelly marinade for the winter

If you want to surprise your family and friends, prepare an interesting appetizer of tomato slices in a jelly marinade. The canning process does not take much time and effort. The appetizer will be not only healthy, but also delicious. From the specified list of components, you will get 4 jars with a capacity of 500 ml.

Products:

tomatoes - 1.6 kg;
turnip onions - 0.2 kg;
garlic - 4 cloves;
laurel leaves;
peppercorns - 10 pcs;
a small bunch of dill;
filtered water - 1.3 l;
gelatin - 40 g;
granulated sugar - 40 g;
rock salt - 25 g;
table vinegar - 10 ml.

The preparation will be like this:

Pour gelatin into a plastic bowl, add 200 ml of cold liquid, mix. Cover and leave on the table for half an hour to swell.
Rinse medium-sized tomato fruits, remove the stalks. Chop into rings of medium thickness.
Peel the onion, rinse and cut into rings. Remove the husk from the cloves of garlic and cut into several pieces.
Pour the required amount of water into a saucepan, pour salt without additives, granulated sugar. Boil and cook until completely dissolved. Remove from heat, leave on the table.
Meanwhile, in clean glass jars, spread evenly spices, lavrushka, dill umbrellas, garlic if desired, then alternately onions and tomatoes.
Put the swollen gelatin in small portions in the hot marinade, stirring constantly. It is important that each granule dissolves. Pour in acid, mix and pour into containers with contents.
Cover, sterilize for a quarter of an hour. Get it out neatly, roll it up. Turn over, wrap with a towel and leave for 24 hours. Put canned tomatoes in the cellar for the winter.

Tomatoes in jelly

Which varieties are suitable for canning

Not all tomatoes are suitable for canning. All existing tomato varieties are divided into three types:

Salad. These include large-fruited tomatoes with an unusual sweet or fruity flavor and thin skin. Such tomatoes do not fit into jars or they crack in curls. Rare collection varieties with low yields are not canned either.
Universal. These tomatoes have a sweet taste, thin but tough skins, and are sized to fit in standard jars. Thanks to these indicators, multipurpose tomatoes are used for conservation and consumed fresh.
For conservation. The varieties have a classic tomato sweet and sour taste, thick and firm skin and small size. Usually these tomatoes have a dense and not very juicy pulp. Not everyone likes them fresh, but they are ideal for conservation.

There are many varieties and hybrids that are suitable for canning.

The list contains some good examples:

Pink raisins;
Little Red Riding Hood;
Wonder of the World;
Princess;
French bunchy;
Nastenka;
Diabolic f1;
Sweet cherry f1.

Fruit selection

There are a huge number of tomato varieties and hybrids on the market. To independently understand which of them can be preserved, you need to know the basic requirements for pickling tomatoes:

Tight skin that does not crack at high temperatures.
Small to medium sized fruits. Tomatoes should go through the neck of the jar.
Meatiness. The pulp should be firm and the seed chambers small. This prevents the tomatoes from crinkling in the jar.
Correct form. Both round and elongated tomatoes should be aligned. Then the maximum number of fruits will fit in the jar.
Bright color that does not change when interacting with vinegar and other ingredients in the marinade.

Choosing a suitable variety of tomatoes for harvesting for the winter, you need to select the best fruits: without dents, cracks and other mechanical damage. Fruits with rotten and dark spots will not work.

Advice. Cracked and crushed fruits are good for making tomato juice, ketchup, and pasta. All damaged areas are trimmed to prevent preservation fermentation.

Vegetable salad"

In winter, the snack is recommended to be consumed without brine. Vegetables are laid out on a plate, poured with a little oil and sprinkled with finely chopped herbs. The marinade is delicious, so you can easily use it when preparing another dish. The vegetables taste like fresh ones: juicy and crunchy. Let's figure out how to roll up tomatoes.

Products:

cucumbers - 2 kg;
tomatoes - 10 kg;
rock salt - 80 g.
vinegar essence - 40 ml;
granulated sugar - 160 g;
peppercorns - 8 pcs.;
fragrant - 4 pcs.;
laurel - 4 leaves.

Let's get started:

Rinse vegetables thoroughly. Remove "butts" from cucumbers, and stems from tomatoes. Cut into slices, semicircle.
Wash the jars with soap and sterilize over steam. Put spices in prepared containers, and then vegetables in layers. Cover and leave.
We turn to the preparation of the marinade for the assorted vegetables. Pour 2 liters of clean and filtered water into a saucepan, add salt and granulated sugar.
Bring to a boil and cook until the components are completely dissolved. Remove from stove and add acid. Stir, pour over the jars with hot marinade.
Cover and sterilize for 10 minutes. Gently take it out, seal it tightly, turn it over, wrap it with a terry towel. Then put it in the refrigerator, cellar.

Salads for the winter with onions, carrots and peppers

Tomatoes with onions

The salad turns out to be bright not only in appearance, but also in taste. Marinade - spicy, aromatic. The salad leaves at lightning speed, especially if you boil the potatoes. Consider a delicious recipe for canning tomatoes for the winter.

Products:

tomatoes - 1.2 kg;
turnip onions - 180 g;
parsley - 40 g;
garlic - 12 cloves;
peppercorns - 10 pcs.;
allspice - 4 pcs.;
laurel leaves;
water - 2 l;
granulated sugar - 85 g;
rock salt - 45 g;
vinegar 9% - 45 ml;
oil - 40 ml.

Then we do this:

Rinse the tomatoes, cut into rings. Peel the onion, chop into strips. Rinse fresh parsley and chop finely. Remove the husk from the cloves of garlic, cut into 4 parts.
Put the prepared spices at the bottom of the jars. Then a layer of onions, tomatoes, herbs and onions again. We fill sterile containers. Spread vegetables tightly. Spread the garlic cloves on top.
Pour the clean filtered liquid into a saucepan, add salt and sugar. Put on fire, bring to a boil. Stir, cook until completely dissolved. After removing from the stove, pour in the vinegar.
Pour the jars with the contents with the finished marinade, add a tablespoon of oil each, cover and sterilize for a quarter of an hour.
Close hermetically, turn over, cool, put into the cellar for storage.

Recipes

Brown tomatoes marinated with garlic

A very popular recipe. Tomatoes such as in the photo are suitable for pickling.

For the marinade you will need:

1.5 liters of water;
2.5 tbsp. l. salt;
12 Art. l. Sahara;
15 Art. l. vinegar (9%).

Put in glass jars:

bay leaf (1 pc. per jar);
greens (parsley, dill umbrellas);
dense brown tomatoes, in the incision near the stalk of which a plate of a clove of garlic is inserted.

How to cook:

Pour boiling water over the prepared jars, wait half an hour and drain.
Spill boiling water a second time. After cooling (it will take 20-30 minutes), drain the water and prepare a marinade on its basis.
Pour the marinade over the tomatoes for the third time and roll up with metal lids. Turn over, wrap until cool.

Note... For the beauty of the jar, you can insert another piece of red bell pepper into the cut of the tomato, in addition to the garlic.

With peppers

There are many admiring reviews on the recipe for pickled tomatoes with peppers.

Ingredients:

1.5 kg of small diameter brown tomatoes;
2 pcs. sweet bell pepper;
4 tbsp. l. Sahara;
3 tsp coarse rock salt;
1-1.2 liters of water;
100 g vinegar (6%).

How to cook:

Wash tomatoes and peppers.
Place whole tomatoes in jars, pepper - cut into strips about 3 cm wide.
Pour boiling water twice, drain.
Pour boiled marinade for the third time.
Roll up the lids, turn over, cover until completely cooled.

Horseradish and celery recipe

To cook brown tomatoes for the winter with horseradish, you will need:

1.5 kg of brown tomatoes;
40 g horseradish root;
20 g celery leaves;
1 liter of water;
1 cup of sugar;
50 g of salt;
130 g vinegar (9%).

How to pickle:

Wash horseradish root, peel, cut into circles or cubes.
Wash the celery greens and cut into 1-2 cm pieces.
Wash brown tomatoes and put in sterile jars, alternating with horseradish and celery.
Boil the marinade from water, sugar, salt and vinegar.
Pour marinade over cans of tomatoes, cover with a seaming lid.
Sterilize the jars up to the neck in a saucepan with water. The sterilization time for a one and a half liter can is 30 minutes.
Roll up, turn the lid down and cover with a fur coat until completely cooled.

Important! It is better to store pickled tomatoes in a cool place.

Brown tomato salad recipe for the winter

A proven recipe for a delicious salad for the winter. Use:

3 kg of brown or green tomatoes;
1.5 kg of onions and carrots;
100 g of salt;
300 g of vegetable oil (refined, deodorized);
300 g sugar;
100 g vinegar (9%);
10 grains of allspice and black peppercorns each.

How to cook:

Wash the tomatoes and cut into half rings (if the fruits are small - into rings).
Peel and chop onions and carrots (also rings or half rings).
Mix vegetables, add salt and leave for 10-12 hours.
Drain the released juice (it will be about 1-1.5 liters).
Boil the marinade from butter, sugar, vinegar and spices. After boiling the marinade, add it to the chopped vegetable mass.
Cook over low heat for 20-30 minutes.
Arrange in sterile jars, roll up the lids, turn over and wrap until cool.

reference... The output of the finished salad from the given amount of vegetables is 3 liters.

Pickled tomatoes in a saucepan

Brown tomatoes can be fermented for the winter without any sterilization. This method is suitable for those who do not like canning.

Take for a three-liter jar:

1.5 kg of brown or green tomatoes;
2-3 pcs. black currant and cherry leaves;
5 cloves of garlic;
40 g parsley;
3 dill umbrellas;
60 g of coarse rock salt;
1.1 liters of water.

How to cook:

Rinse tomatoes and herbs with running water and place, alternately, in a wide saucepan.
Make a pickle. To do this, you need to dissolve the salt in water.
Pour brine over a saucepan with tomatoes.
Put a load on top so that the tomatoes do not float. Usually they take a plate and press it down with a jar of water.
Fermentation takes 14-20 days. After that, the tomatoes are ready.

Korean salad without sterilization

This recipe for canning tomatoes for the winter in cans is dedicated to lovers of spicy and savory snacks of Korean cuisine. The blank is suitable both as an independent dish and as a simple side dish for lunch or dinner.

Products:

tomatoes - 1.2 kg;
sweet peppers - 0.2 kg;
chili - 25 g;
garlic - 10 cloves;
granulated sugar - 45 g;
rock salt - 25 g;
ground coriander;
table vinegar - 60 ml;
oil - 0.5 cups;
ground red pepper on the tip of a knife;
mustard powder - 15 g;
allspice - 10 g;
acetylsalicylic acid - 1 tablet;
cilantro, parsley - 70 g.

Ingredients

Rinse the tomatoes, cut into 2 parts, and if large, into quarters. Remove the core. Rinse sweet pepper pods, remove the stalk and seed box. Peel the garlic cloves.
Grind the Bulgarian and chili peppers in a food processor. We do the same with garlic cloves.
Add salt, oil, granulated sugar, acid and all spices to the prepared vegetable sauce. Rinse fresh herbs, dry and chop finely with a knife. Pour out to the mass. Rub the aspirin into crumbs, put in a container with the contents, mixing thoroughly.
In sterile jars with a capacity of 1 liter, first spread a little spicy sauce, then tomato slices and so on, until the entire jar is filled. Roll up hermetically, turn over, put on a saucer and refrigerate for 10-12 hours.

Dried tomatoes according to the Italian recipe

An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes are great "friends" with salads, meat, fish, pasta and pizza. And just putting such a treat on a piece of white bread is a delight.

Ingredients:

Tomatoes - 2kg.
Salt, pepper - to taste
Olive oil - 150-200ml.
Oregano - to taste
Basil - to taste

Cooking technology:

1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less juicy varieties. For such a blank, cream is excellent. I make from large fruits that do not fit into a jar, or are not very beautiful in shape. Tomatoes should not be spoiled, struck and of course without a sour smell. Mine and give time to dry from moisture.

2. If you have large fruits, cut them into four parts, if small into two.

3. Cut out the stalks and remove the "inside" core with seeds, because with it the tomatoes dry an order of magnitude longer and have a slightly different taste.

The core can be used in the preparation of adjika, tomato soup and other dishes.

5. We will dry in the oven, so we need to prepare a baking sheet, cover it with baking paper and carefully lay out our tomatoes in one layer, tightly to each other.

6. We heat the oven to 60-100 ° C degrees and send our slices. They will dry for 4-6 hours, depending on the size. The larger the slice, the longer it will take to cook.

7. Monitor the condition of the dried fruit and, if necessary, adjust the temperature so that they do not burn.

Open the oven door to help the moisture evaporate faster.

eight.The finished tomatoes are slightly damp and bend easily, in no case should they break, then they are overdried. When the fruits are prepared, we take them out and give them time to cool completely. As we can see, they have significantly decreased in size, this is the way it should be.

9. Transfer the sun-dried slices to a container and sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but it was not in the nearest stores and I used purchased dry herbs. You can also finely chop the garlic if desired. Stir so that the spices are well distributed and transfer to a clean jar. The jar can not be sterilized, but I am careful and rinse with boiling water.

10. Tomatoes need to be tamped tightly and make sure that the oil completely covers them, otherwise, during long-term storage, they may deteriorate and all the work will be in vain.

11. Then we tighten the lid and put the jar of goodies in the refrigerator (no need to roll up). They can be eaten in a week. During this time, sun-dried tomatoes are well saturated with spices and oil. The longer they are infused, the tastier they will be. You can store such a delicacy in the refrigerator all winter, but no longer than 6 months.

Important! be sure to take out the jars with a clean fork, otherwise they will get moldy.

The workpiece is simply CHIC, although a lot of fruits are consumed, and the jar comes out small, but it's worth it, believe me!

Will you cook sun-dried tomatoes, write below in the comments?

Assorted green tomatoes

Tomato fruits do not always have time to ripen. In this case, there are many very tasty options for canning green tomatoes for the winter among the people. Vegetables turn out to be very tasty, which are not ashamed to be served on the table to guests.

Products:

green tomatoes - 2.8 kg;
sweet pepper - 400 g;
carrots - 150 g;
garlic - 10 cloves;
a piece of horseradish root 3-4 cm long;
water - 3-3.5 l;
granulated sugar - 370 g;
table vinegar - 380 ml;
rock salt - 180 g;
acetylsalicylic acid - 6 tablets.

The recipe is as follows:

From the presented amount of ingredients, come out 3 cans with a capacity of 3 liters.

Wash and sterilize containers. Rinse vegetables, peel if necessary. Chop carrots into thin strips, pepper into large cubes. Horseradish - in thin slices.
First put spices and cloves of garlic, horseradish on the bottom of clean cans. Then carrots and peppers, and then dried tomatoes.
In a separate saucepan, bring water to a boil, pour it into the jars with the contents and cover, leaving for a quarter of an hour.
Filter the liquid into a saucepan. Pour in non-iodized salt, granulated sugar. After boiling, cook until the components are completely dissolved. Remove from the stove, pour acid into the brine.
Put 2 aspirin tablets in each jar, pour in the marinade, seal it tightly. Turn over, cover with a blanket and refrigerate. Preservation of green tomatoes for the winter without sterilization is stored in the cellar.

Secrets of salting brown tomatoes

These vegetables are great for creating curls. They can be covered both whole and in pieces, mixed with other vegetables, herbs and spices. There are many different recipes for pickled brown tomatoes, which differ in the amount of spices, herbs and other ingredients.

Carefully select all products before cooking. Tomatoes are the same size as possible, without visible flaws or damage. They should not be too ripe and have a smooth skin and firm shape. Before filling the jar, it is recommended to pierce the tomatoes at the base of the stalk, using a toothpick or skewer, for better impregnation. Vegetables should not be close to each other in the jar; you should not tamp them too much. Instead of ordinary table vinegar, it is recommended to add wine or apple cider vinegar, this will make the pickled appetizer more tasty and healthy.

Pickled tomatoes with horseradish

This recipe is considered the oldest and most proven. The cooking process can be changed, making the appetizer more spicy or flavorful.

Products:

horseradish root 4-5 cm long - 1 pc .;
fresh dill sprigs - 30 g;
tomatoes - 2.2 kg;
garlic - 8 cloves;
rock salt - 7.5 tablespoons;
currant leaf - 6-7 leaves;
celery - 1 pc.;
parsley - 30 g;
filtered water - 2 liters.

Pickled tomatoes with horseradish

Rinse the tomatoes, sort by ripeness. Peel and wash all vegetables.
Rinse and sterilize the salting container. On the bottom put a few twigs of herbs, horseradish slices, garlic cloves, then tomatoes, on top - aromatic herbs.
Pour water into a separate saucepan, add salt, bring to a boil. Cool and pour the brine into the container with the contents. Put it in the kitchen in a warm place, the main thing is not to close it with lids.
Leave for 7 days, after which the tomatoes are removed to the refrigerator.

Recommendations of experienced housewives

Experienced housewives know the secrets that help to make the preservation more tasty and beautiful. The list includes some of them:

Late-ripening varieties are stored for the longest time. Such fruits retain their shape better.
Any recipe will become more piquant if you add hot peppers, currant and cherry leaves, horseradish to the list of ingredients.
To get a beautiful preservation, fruits of the same size are put in jars.

Originality snack

Tomatoes with carrot tops are an unusual combination. Despite this, the preparation turns out to be tasty, and the marinade is spicy.

Products:

tomatoes - 1.2 kg;
fresh tops of root crops - 60 g;
granulated sugar - 70 g;
rock salt - 20 g;
garlic - 3 cloves;
allspice peas - 3 pcs.;
laurel - 1 sheet;
vinegar - 2 tsp

We proceed as follows:

Prepare vegetables, wash and peel as needed. Wash glass jars with soap and sterilize. Put spices, tops, dill umbrellas at the bottom of each container, if desired.
Make punctures in tomatoes at the place of attachment with the stalk. Otherwise, the peel may burst and spoil the appearance of the workpiece. Put in jars.
Pour 1.5 liters of clean filtered liquid into a separate saucepan, add salt and sugar. Bring to a boil while stirring. Pour the prepared brine into jars, and then add 70% vinegar to each.
Cover with clean lids. Sterilize additionally for a quarter of an hour. Roll up hermetically, turn over, wrap until it cools completely.

Video on how to close the most delicious "tomatoes in the snow" with garlic

Another hit of tomato blanks! Delicious sweet and spicy tomatoes will not leave anyone indifferent, they are eaten first! And if guests have come, get ready to share the recipe.

Ingredients for 1 liter can:

Tomatoes - 500-600 gr.;
Garlic - 1 teaspoon (you can with a slide);
Sweet peas (optional) - 2 pcs.;
Mustard seeds (optional) - 0.5 tsp;
Vinegar 70% - 0.5 tsp.

Marinade for one liter of water (for a liter jar about 400-500 ml of marinade):

Sugar - 3 tbsp. spoons;
Salt - 1 tbsp the spoon.

Watch the preparation in the video, the author tells everything in detail and clearly step by step ...

Surprise your family with delicious food in winter!