Sweet pickled tomatoes for the winter in liter jars - very tasty recipes

1... Rinse and dry the tomatoes. Check out the tips below to prevent the tomatoes from bursting when pickling.

2... Arrange the tomatoes in clean, boiled water, jars.
3... Boil water and pour into jars up to the neck. Cover with sterilized lids. Let stand for 10 minutes.

4. In the meantime, prepare the marinade. Boil water, add salt and sugar. When they dissolve, pour in the vinegar. Drain the water from the jars and pour the marinade. Tighten the lids and send the jars "under the fur coat" until they cool.

Delicious sweet pickled tomatoes in liter jars

The recipe does not use herbs, only a minimal set of spices, but at the same time the fruits are aromatic and very tasty. The recipe is for a 3 liter jar, or you can prepare 3 1 liter jars.

Ingredients:

• 1.6-1.8 kg tomatoes (+/-)

For the marinade:

• 1.5 liters of water
• 1 tbsp. l. salt (with a slide)
• 200 g sugar
• 3 bay leaves
• 5 black peppercorns
• 5 allspice peas
• 3 carnation buds
• 1/2 tsp dill seed
• 100 ml table vinegar 9%

From the specified amount of ingredients, 3 liter cans are obtained.

Before making the blanks, you need to boil the jars and lids. I cook in swirl jars. Sterilization of the jars is an essential process. To begin with, the cans need to be washed, and then spread over a kettle, or a saucepan, in the oven. Fill the lids with water and boil.

Tomatoes, I have sorts of cream, they need to be washed, I lay them out on the table, which I cover with a towel, in one layer so that they are not wet. To prevent the tomatoes from bursting, you need to pierce them with a toothpick in the area of ​​the stalk, or make a cruciform incision, or pierce with a fork crosswise.

Take fruits that are dense, without damage, preferably of the same variety and size. Choose only good quality vegetables. If you want to take large ones, then it is better to cut them for liter cans.

Carefully pour boiling water over it, at intervals so that the cans get used to it and do not burst. Pour 100 grams into each jar, then another 200 grams, so the jars will "go through" with steam and will not burst, so you need to top up.

To prevent the jars from bursting, you can pour boiling water over a spoon. Pour the spoon over with boiled water, and place it over the tomatoes, gently pour in a thin stream. Or pour a little boiling water into each jar.

We cover the jars with sterile lids and leave them to warm up for 15 minutes. We will prepare a marinade from this water. We will have it based on 1.5 liters of water, if you have drained the water and you have less than half a liter, you need to add boiled water from the kettle.

Drain with a special lid. We remove the sterile one, put on the lid with holes, and drain. They are different, the cheapest is plastic.

We put the water on the fire, add salt, sugar, bay leaf, allspice, and peppercorns, dill seeds. They can be bought at the market or in the pharmacy, they will give a wonderful taste and aroma to the marinade.

We mix everything so that the free-flowing ingredients dissolve. Cook for 2 minutes from the moment of boiling. At the end, pour in 100 ml. table vinegar 9%.

Turn off the heat, and immediately fill the jars of tomatoes with boiling marinade.Fill with marinade to the very top, so that the water even overflows. We tighten the lids and turn over the cans.

We turn the jars with the lid down, wrap them well with a jacket, towel, warm blanket, or blanket. Leave it to cool completely.

After cooling down, we return the cans to their normal state, and put them back where they will be stored. After 1.5 months, you can already try and enjoy the delicious favorite preservation.

Ideal tomato for winter storage ...

Tomatoes are preserved whole and in slices. Preference is given to small fruits: round, like cherries, or vice versa, elongated-oval (plum or pear-shaped), which is rational when filling small jars. Before the culinary procedure, the tomatoes must be face-controlled.

• Maturity. We choose without a stalk, the color should be uniform, homogeneous, saturated, without greens (an overripe tomato is not suitable because of its increased juiciness).
• Color. It can be completely different: light yellow, orange, lemon, dark red, purple or almost black.
• Smell. Characteristic "tomato", without unpleasant additional aromas.
• "Correct" form. Growths on the surface, obvious asymmetry, accreted tomatoes are signs of mutation, growing on top dressing and hormonal fertilizers.
• Skin. Elastic, resistant to cracking, without defects (dark spots, white spots, cracks, rot) speaks of healthy vegetables.
• Content. The pulp is fleshy, firm, not fibrous. The seed chambers are small and the seeds are small.

Classification of varieties

The modern biological diversity of tomatoes is impressive: thanks to the “excitement” of breeders, there are currently over 2 thousand varieties of tomatoes. The guarantee of good taste of canned tomatoes and a long shelf life is the right choice of the variety, since not all tomatoes are suitable for this purpose. Tomatoes are divided into five groups according to their varietal diversity.

1. Salad. Grown for fresh consumption, they include all large-fruited species.
2. Dessert. These are small-fruited cherry-type tomatoes.
3. Salting. Varieties with a high sugar concentration.
4. For conservation. Suitable for various marinade compositions.
5. Sauce. Designed for homemade snacks, ketchups.

In addition to special varieties for canning (Sanka, Lyana, Kibits, Ladies' fingers, De Barao, Yubileiny Tarasenko, Yablonka Rossii), small-fruited salad and dessert varieties are used for spinning. To ensure their safety in jars, food preservatives (vinegar, citric acid, aspirin) are used.

Tomatoes for the winter in liter jars with vegetable oil - you will lick your fingers

Tomatoes are delicious, in a sweet and sour pleasant marinade. Usually recipes from sterilization, this recipe without sterilization, which significantly reduces the preparation time.

They are so tasty that they fully justify their name, and they are called "lick your fingers." My mom calls them wedges, and every year I cook tomatoes in jars with wedges. I can say my positive reviews and laudatory odes to this recipe.

For 1 liter jar you need:

• 500 gr. tomatoes of the "Cream" variety
• 1 head of onion
• Bulgarian pepper optional
• Parsley
• 3-5 peas of allspice
• 1 tbsp. l. rast. oils
• 0.5 tsp vinegar 70%

If 70% vinegar is not available, add 4 teaspoons of 9% vinegar.

Marinade for 1 liter of water:

• 1 tbsp. l. salt
• 3 tbsp. l. Sahara

For cooking, you need dense, not juicy, creamy tomatoes. The fruits must be washed, cut in half, and the stalk removed.

On average, about 500 grams of tomatoes are used for 1 liter can.

You need to take as many tomatoes as you want to make liter jars. Next, we need to cut the onion into rings, we need 1 onion per 1 liter jar. Cut the bell pepper into slices.You need to wash the greens, and cut them, you don't need to cut them into small pieces, you can not even cut them, but put them like that.

Next, I start filling the jar. At the bottom of the jar, I put 5 allspice peas, parsley, a few slices of bulgarian onions, a couple of slices of bulgarian pepper. We put chopped tomatoes.

At the very end, lay out the parsley and onion slices. Thus, we fill all prepared liter jars. Fill each jar with boiled water, cover with sterile lids, and leave to warm up for 30 minutes.

Be sure to sterilize the jars, fill the lids with water, and boil for 10 minutes. Place the vegetables in sterile jars.

Prepare the marinade, add 1 tablespoon of salt and 3 tablespoons of sugar to 1 liter of water. We prepare a marinade for 2-3 liters, depending on how many jars you have. For 3 liters of water we take 3 tbsp. tablespoons of salt, and 9 tablespoons of sugar. Stir the marinade and let it boil for 3 to 5 minutes.

We use not extra salt, not fine, and not iodized, this is important. You need regular rock salt.

While the marinade is boiling, cover the jar with a lid with holes, and drain the water, we no longer need it.

We put the jars on the table, fill them with hot marinade, add vinegar and vegetable oil to each jar.

We roll up the iron lids with a key. If using cans with a twist, tighten the lid by hand. We check them for leaks. We turn the jar on its side, and roll it over, if the marinade does not leak anywhere, then everything is fine.

We turn them over with the lid down, and wrap them with a warm blanket. Can be wrapped in a jacket or warm blanket. And leave it until it cools completely. Here is such a simple recipe, but the vegetables turn out, simply, “you will lick your fingers.

Tomatoes with beetroot and apple

The recipe with beets has become very popular (as with plums - this is our next recipe), because tomatoes are very original, the filling can be used in the preparation of various dishes, in particular, for stewing meat. Banks are best for 1 or 1.5 liters.

Ingredients:

• On a jar - how many tomatoes will fit, small, dense, cream is best.
• 2 onions, cut into rings.
• 1 carrot with chopsticks;
• 4-5 beetroot slices about 1 cm thick.

Fill a jar with these vegetables and pour boiling water first for 20 minutes. Prepare the marinade during this time:

• 1.5 liters of water (this is for 3 cans of 1 liter);
• 1 tbsp in top salt;
• 150 g sugar (6 tablespoons with top);
• 70 ml vinegar;
• Grind 2 aspirin tablets and simply pour into jars.

Pickled tomatoes for the winter in 1 jars with citric acid without sterilization

This is my mom's recipe without vinegar. My mother grows various spices on her site, among them you can find tarragon. This recipe uses only tarragon, clove buds, and peppercorns.

This recipe is good because you can cook at least 2 jars, at least 10 cans. 5 tablespoons of sugar per liter are put, the tomatoes are sweet and very tasty.

• Ingredients:
• Tomatoes - about 600 grams per 1 liter jar
• Spices for 1 liter jar:
• 2 carnations
• 2 allspice and black peppercorns
• sprig of tarragon (tarragon)

If you don't have tarragon, you can buy it, add dry spice, or replace with another one if you like. Can be replaced with dill umbrellas, it will be very tasty.

For the marinade for 1 liter of oxen:

• 1 tbsp. a spoonful of salt without a large slide
• 5 tbsp. tablespoons with a slide of sugar
• 1/3 teaspoon citric acid

Liter jars need to be washed with soda, sterilized in a way convenient for you. Wash the iron lids, pour boiling water over, and leave for 10 minutes. Or, boil for 5 minutes.

We put the tomatoes loosely in jars, fill them to the neck, or to the shoulders.

Wash the tomatoes, pierce them crosswise at the stalk attachment. Put spices in each jar, and a sprig of tarragon, fill them with tomatoes not to the top. Fill up to your shoulders.

Meanwhile, pour water into a saucepan, set it to boil, boil for about 3 minutes, fill in each jar. Cover with sterilized lids and leave for 10-15 minutes.

Then we drain the water, measure the volume and prepare the marinade with this water. For each liter we put 1 tbsp. a spoonful of salt without a slide, 5 tbsp. tablespoons of sugar, and 1/3 teaspoon of citric acid. I got 2.5 liters of water, I multiply everything by 2.5.

If you like spicy tomatoes, you can add hot peppers to each jar, cut them into slices, and put them along with the vegetables. The taste of brine and tomatoes will be spicy.

We put the marinade on fire, stir with a spoon, make sure that the salt and sugar are completely dissolved. From the beginning of the boil, boil for 2 minutes. Pour into each jar using a mug or ladle.

Pour the marinade to the very top, and seal it tightly. Can be used under a typewriter, or with screw caps. Turn the lid down, wrap it up, leave it to cool completely.

For decoration, you can add strips of red, yellow, and green peppers, sprigs of dill, parsley to the jar.

This recipe is without sterilization. After cooling, we return to the usual position, put it in a cool place. My mother keeps such jars in the cellar, as she lives in her own house.

Tsar's appetizer

How are these tomatoes just called! And royal tomatoes, and for queens, and marmalade. They really turn out to be very sweet and delicious.

The stages are:

1. Wash cans of 3 liters, put an umbrella of dill on the bottom, a few pieces of pepper, cloves, bay leaves and a whole 1 clove of garlic. We need another 1 cm piece of hot pepper and 1 Bulgarian, cut into slices.
2. Fill the jar with tomatoes, chopped at the stalk (they will not burst).
3. Pour water over the top, then drain it
4. Make a marinade: take 1 tbsp for the amount of water received (from a 3-liter jar with tomatoes). vinegar 9%, 1 tbsp. salt and 1.5 cups of sugar, boil, pour into a jar.
5. It is not necessary to sterilize, but to wrap it tightly for a day is a must.

Video recipe on how to pickle cherry tomatoes for the winter in liter jars

These tomatoes are cooked with garlic. The recipe is very simple, using only garlic, tomatoes, vinegar, sugar, salt and water. A very interesting, spicy recipe where small fruits are used. They, just as opportunely, are suitable for marinating in liter containers, since they are small in size and fit well in this container.

Be sure to place the jars under the blanket so that they warm up well. And then we put it in a dark and cool place. But, I want to say that they are perfectly stored in the conditions of the apartment, and are stored until spring. Garlic does not darken, and does not turn green, it remains the same white, during the entire storage period.

Selecting and preparing vegetables

It is recommended to use tomatoes of the same size and variety, otherwise large ones may not be salted. The color must also be the same. Green tomatoes are pickled for the longest time. Ideal varieties for an appetizer are "Cream" and "Cherry". They are compact, fit into any container and have excellent taste. Care should be taken not to damage the fruit or turn it into porridge.

Tomatoes must be firm, whole, without cracks and spots, otherwise juice or pulp will leak out. You should not oversaturate the dish with seasonings - this will impair the perception of taste.

How to make tomato cream in 1 liter jars of apple cider vinegar

I have tested the recipe, I have been using it for more than 10 years, they taste tenderly sweet. The brine tastes like delicious tomato juice. Anyone who does not try such vegetables, everyone asks for a recipe.

Ingredients for 3 liter cans:

• Tomatoes (pink cream)
• 6 tablespoons of sugar
• 1 tablespoon salt
• 1 tablespoon 6% apple cider vinegar

Wash jars, sterilize, boil lids. Everything must be sterile. Wash the tomatoes. We take a jar, add 1-2 leaves to each, 5-6 black peppercorns.Fill with tomatoes, pierce them crosswise with a fork at the place of attachment of the stalk.

It is necessary to use small or medium-sized fruits, not juicy, dense, but ripe. We set to boil water, from the moment of boiling, boil water for 2-3 minutes, pour boiled water into each jar. Cover with sterile lids and leave for 5 minutes.

After 5 minutes, remove the lids and drain the water, you can cover with a lid with holes and drain the water. Pour 6 tablespoons of sugar, a spoonful of salt, and a spoonful of vinegar into the drained water. Mix everything, put on fire, boil for a couple of minutes, and fill with boiling marinade.

We cover with iron lids and roll up. No need to cover or wrap. We leave on the table until it cools completely.

This recipe makes sweet vegetables that go well with potatoes, pasta, and porridge. In winter, eating them is a pleasure.

Marinate sweet tomatoes with aspirin

This recipe does not require much time and effort from you to prepare it, which is very convenient for busy housewives. In this case, tomatoes are obtained as barrel tomatoes - very tasty. So I highly recommend cooking!

Ingredients:

• tomato
• garlic
• peppercorns
• horseradish leaf
• 1 tablespoon salt
• 2 tablespoons of sugar
• 50 ml vinegar
• 3 aspirin tablets
• boiling water

Cooking method in stages:

Place a horseradish leaf on the bottom of the jar and stack the tomatoes tightly.

Place the garlic and peppercorns.

Grind the aspirin with paper and a rolling pin.

Add aspirin powder, salt, sugar and vinegar in the indicated proportions to the jar.

Pour boiling water over it, close the lid, turn over the cans and wrap them with a blanket. Wait for the workpiece to cool completely.

How to cook pickled green tomatoes in jars

It is not recommended to eat raw fruits in food, but during heat treatment the poison is destroyed, and they can be eaten. Green nightshades accumulate solanine. This is a great recipe for green vegetable lovers.

You can cook them in any container, without being tied to the cans, since the brine is prepared for 1 liter of water, and you can cook any amount of it.

Green tomatoes (you can brown, white).

Marinade for 1 liter of water:

• 50 grams of salt
• 60 ml. table 9% vinegar
• 80 grams of granulated sugar

From spices:

• Horseradish leaves or root
• Cherry and currant leaves (optional)
• Hot red pepper
• Dill umbrellas or dill herbs
• Black peppercorns

Wash the tomatoes, cut them in half, remove the stalk. Wash jars and lids, and boil. Boil each jar for 5 minutes, boil the lids for 10 minutes.

We fill each jar with spices. Add 3 hot pepper rings, garlic, dill, peppercorns and green leaves. We fill each jar with tomatoes.

We prepare the marinade, based on the number of cans that you make. We put everything in water, mix, boil for 2-3 minutes, watch the dissolution of bulk ingredients. Pour the jars with boiling brine. Cover the top with lids, and send it to sterilize for 10-15 minutes.

We put the cans in warm water, put a towel on the bottom of the pan, put the cans, and fill them with warm water so that the water reaches the hangers.

Then we tighten the lids, turn the cans over, and leave to cool completely. When the cans are cool, we return them to their usual position, and put them in a cold and dark place.

Yellow pickled tomatoes in 1 liter jars with purple basil

According to this recipe, awesome tomatoes are obtained, only you need to take dense ones, otherwise they will fall apart. Stored well in the apartment, very tasty, juicy, sweet and spicy.

Ingredients:

• For 3 liter jars 1.7 kg. yellow tomatoes
• 3 fresh basil news (purple or green)
• 3 sprigs of celery (there is no, not necessary, but it is more fragrant with it)
• 1 bunch of dill
• 6 allspice peas
• 3 bay leaves

Ingredients for the marinade:

• 1 tbsp.a spoonful of salt (not a mountain, incomplete)
• 3 tbsp. tablespoons of sugar (with a slide)
• 3 tbsp. tablespoons of vinegar 9% (a tablespoon in each jar)
• Water (fill all 3 jars with boiled water)

You can prepare a couple of jars for a sample, and then determine which recipe you and your family like best. And already, next year, make more of your favorite preservation.

We love tomatoes, cook, try different recipes. Every year I prepare new and new recipes. But I have a couple of favorites, but I always want to try something interesting.

The benefits of pickled tomatoes

It is common knowledge that pickles with marinades are tasty, but not particularly healthy. Nevertheless, canned tomatoes can boast of considerable value for the body. Many beneficial substances contained in raw vegetables are preserved during salting and pickling, moreover, some of them even acquire a more easily digestible form.

For example, a tomato removed from a can or barrel has 3 times more lycopene (a natural antioxidant) than a vegetable brought from a garden.

When harvested in tomatoes, quercetin is preserved - a natural antibiotic that strengthens the immune system and contributes to the recovery of the body after heavy physical exertion.

Tomatoes (including pickled ones) contain a lot of vitamin K, potassium, germanium and choline, which helps to lower blood cholesterol levels.