Tomatoes without vinegar for the winter. Homemade recipes

Tomatoes without vinegar for the winter are a tasty and healthy preparation in jars. This appetizer is perfect for a family dinner or lunch. Therefore, many housewives make many such jars and store them in the cellar.

There are many ways to cook tomatoes without vinegar and without sterilization. Today we will consider the most useful and simple at home. Thus, you can cook from whole fruits, or cut.

Now autumn is the season for harvesting tomatoes. I still make them with different recipes. And tomatoes without vinegar are the most interesting topic for many housewives. I assure you, dear readers, that this is delicious!

What should be added?

Feel free to experiment with different herbs: along with the ingredients listed in the recipe below, you can add tarragon leaves, cherry and black currant leaves, horseradish, etc. Since not everyone has their own garden, classic seasonings for pickled tomatoes without vinegar are dill. bay leaf, parsley, garlic and black pepper.

So what you need:

• 2 clean 1.5 L cans or any equivalent;
• 1.5 kg of tomatoes, washed and dried;
• 4 garlic cloves, chopped;
• 4 bay leaves;
• 1 bunch of parsley;
• 1 bunch of dill (preferably with seeds);
• 1 onion, chopped
• 2-3 horseradish leaves;
• tarragon, cherry, black currant leaves (optional);
• 2 tablespoons of black peppercorns or pepper mix;
• 5-6 tablespoons of table salt;
• 2 tablespoons of sugar;
• 2 tablespoons of white wine.

Delicacy tomatoes for the winter with red currant juice

Required:

• Tomatoes
• Tarragon
• Lemon balm leaves

To fill:

• Water - 1 liter
• Red currant juice - 300 ml
• Honey - 50 g
• Salt - 50 g

Preparation of the workpiece:

1. Blanch the tomatoes for 30 seconds.
2. Then put them in a 3 liter jar.
3. Add tarragon, lemon balm leaves.
4. Then fill with boiling fill 3 times.
5. Roll up the banks.

How to do it?

Pickled tomatoes without vinegar are made as follows. In a large saucepan, sterilize the jars and lids in boiling water for 15 minutes. Then remove them from the water using kitchen tongs. Place tomatoes, garlic, bay leaves, parsley, dill, onions, and horseradish leaves (and other spices) in jars. Fill them with boiling water. Drain the cans into a saucepan, add black pepper and wine, and simmer for 5 minutes. Add salt and pour the marinade back into the jars. If the tomatoes are not completely covered, top up with boiling water. Close the covers securely. Turn the jars upside down and leave in this position for 2-3 days.

Tomatoes without vinegar for the winter are cooked for 2 weeks. Store them at room temperature or cool and unopened. Once you open the jar, store it in the refrigerator for 6 weeks.

This is a classic recipe for sweet tomatoes without vinegar for the winter. You can make various options with the addition of different spices, including mustard and aromatic greens mixes. You can also substitute vodka for wine.

Marinated with aspirin

If the region has high temperatures in winter, you can pickle the tomato with aspirin.

Salicylka tablet prevents fermentation in preserves.

Ingredients (for 2 liter):

• 1.6 kg tomato.
• 3 tsp salt.
• 1 tbsp. 1 tsp Sahara.
• 2 tbsp. l. table vinegar 9%.
• 4 pcs. black and allspice peas.
• 1-2 pcs. carnations.
• Parsley, celery 2 pcs.
• 1 tsp dill seeds.
• ½ tsp coriander seeds.
• 50 gr. horseradish root.
• 1.5 aspirin tablets.

Instructions:

1. Rinse containers, vegetables, herbs, dry.
2. Scald the lids with boiling water.
3. Peel the garlic from the husk.
4. Place the spices and herbs underneath.
5. Lay the tomatoes on top.
6. Grind salicylic tablets and pour inside.
7. Pour boiling water over from a kettle.
8. Close and roll up immediately.
9. Unfold the lid down and wrap up.

According to this recipe, the workpiece is perfectly stored in the room.

Caloric content 31 Kcal - 100 g

Green tomatoes without vinegar

Crispy green tomatoes have been known to everyone since childhood. You can apply a simple and delicious recipe for canning them if you have a surplus of these fruits.

Late September and early October are the perfect time to make pickled green tomatoes without vinegar. When the weather gets worse, the tomatoes in the garden can no longer ripen, remaining green until you pick them up or discard them.

Pickled green tomatoes taste salty, pungent and slightly spicy, and are considered by many to be an ideal addition to steaks or pork, and an important ingredient in potato or legume dishes. Saltier and juicier than pickles, canned green tomatoes without vinegar are excellent, especially when placed in the same jar as ripe tomatoes. This mixture will allow the fruits to soak in flavor and aroma from each other.

How can this be done?

Do you know how to make pickled green tomatoes without vinegar for the winter? If you haven't been tempted to make your own canned tomatoes before, it's never too late to try. Even if you don't have your own vegetable garden, you can find green tomatoes for sale in the markets. Just make sure you choose hard, undamaged fruits, preferably small to medium sized ones. This is important to keep them crispy throughout the cooking process. Also, remember to sterilize the jars properly using one of the methods below.

You will need green tomatoes, carrots, cauliflower (optional, if you like its specific taste), salt, dill stalks (preferably dry, but you can use fresh ones), bay leaves, garlic, pepper and mustard seeds (optional). The amount of spices depends entirely on your preference. Tomatoes without vinegar with garlic and dill are considered classics, the rest of the ingredients are optional.

How to choose vegetables for preservation

In order for you to have a high-quality pickled dish in the future, you should choose vegetables in such a way that they are well preserved:

1. For pickling cucumbers, you should choose fruits with a dark shade. The ideal size for a cucumber is six centimeters. The pimples should be dark in color, the skin of the vegetable should be thin.
2. For pickling tomatoes, you should choose small fruits. The skin should be firm without damage. The ideal variety for preservation is cream.
3. For the preservation of peppers, you should pay attention to the color of the fruit. It should be rich and free from damage. You will also need to qualitatively cleanse the vegetable from seeds.
4. For the preparation of eggplants, you should pay attention to the ripeness of the fruit. The color should be rich, and the skin should be firm.

Cooking process

Wash the green tomatoes and discard the damaged and spoiled fruits, otherwise they will destroy the entire contents of the jar. Peel the carrots and garlic, then cut the carrots into rings (thickness of your choice).

Boil 3 liters of water and add salt. Remove the pan from the heat and set it aside. Place a layer of dill stalks on the bottom of the jars. Add cauliflower (if you are using one) with green tomatoes and chopped carrots. Add garlic cloves, mustard seeds, and peppercorns between the tomatoes. Top with bay leaves and leftover dill.Pour the hot brine over the vegetables. Cover the jars with lids.

Sweet crunchy cucumbers, pickled without vinegar

An appetizer prepared according to this recipe will not burn your tongue from a large amount of salt and vinegar, but will delight you with its pleasant sweetness and crunchy structure.

To prepare a three-liter jar you need:

• half a carrot;
• half bell pepper;
• small chili pod;
• 3 dill umbrellas;
• a pair of currant leaves;
• a couple of cherry leaves;
• 5 pieces of allspice in the shape of a pea;
• dessert spoon of citric acid;
• 5 garlic cloves;
• cucumbers by the volume of a can;
• 4 dessert spoons of salt;
• one and a half liters of water;
• 8 dessert spoons of sugar.

Step by step cooking method:

1. All cucumbers have their butts cut off, the vegetable is washed and immersed in cold water for 3 hours.
2. At this time, the jar is sterilized, and the water is boiled.
3. The remaining ingredients are washed under running water.
4. Dill umbrellas, currant, cherry leaves, several carrot circles and slices of sweet pepper, chili pod, peppercorns and garlic are laid out at the bottom of the jar.
5. The jar is filled with cucumbers.
6. The workpiece is filled with boiling water and kept for 20 minutes.
7. Water from the jar is poured into a saucepan, salt and granulated sugar dissolve in it.
8. The saucepan is moved to the fire and the brine is boiled for 5 minutes.
9. Citric acid is poured into cucumbers. The workpiece is filled with sweet brine.
10. The lids are rolled up, the workpiece is turned over and wrapped in a warm towel for 2 days.

To make the cucumbers even tastier, vegetables need to be selected in a small size: 7-10 centimeters in length.

Final blank

Place them in a large saucepan and cover with warm water almost to the top. Bring to a boil and leave to cool. This is to ensure that the lids are properly sealed and air does not enter the inside of the can, rendering the batch of pickled green tomatoes unusable.

Store jars of pickles in a cool, dry, dark place for about 2 months before serving.

Marinated green tomatoes without vinegar are the perfect accompaniment to steaks, pork dishes, sausages or scrambled eggs, polenta with cheese, potato stew with smoked sausage, etc.

Crispy cucumbers without vinegar

There are many ways to marinate cucumbers without adding vinegar. We will introduce you to one of these recipes today.

In order to reproduce the presented dish, you will need:

• cucumbers - 1 kg;
• garlic - 2 teeth;
• greens to taste;
• hot pepper - 1 pc.;
• black pepper - 10 peas;
• horseradish root - 2 pcs.;
• laurel, cherry leaves;
• 40 g salt;
• 80 g sugar:
• citric acid - 1 tablespoon.

How to cook:

1. Rinse each ingredient. Sterilize the jars, and dip the lids in boiling water.
2. Fold the cucumbers in an upright position in the containers of your choice. Also add a few cloves of garlic, herbs, laurel and cherry leaves, spices.
3. Put a pot of water to boil.
4. Pour boiling water over the cucumber containers. Within 10 minutes, the water is soaked in cucumber juice.
5. Drain the scented water back into the container.
6. Add spices to the almost finished marinade and boil.
7. Add citric acid to the cucumbers.
8. Pour the resulting marinade over the jars and roll them up with lids.

Quick recipe

These delicious tomatoes are ready to eat in just 3 days, and many people rightly argue that this is the best recipe for pickled tomatoes without vinegar when you want to taste them as soon as possible.

If you like a spicy taste, add more spices (mainly garlic), for a milder taste, reduce the amount. Place the following ingredients in layers in a three liter glass jar:

• Tomatoes, cut into halves (green to moderately ripe).
• Small pieces of sweet pepper (red, orange, or yellow).
• Coarsely chopped carrots (5-15 pieces, depending on size).
• Celery (1-3 stalks), cut into sticks 2-4 cm long.
• Dill (to taste), along with stems.
• Peeled garlic cloves (5-10 pieces).
• A mixture of peppers (to taste).
• 3-4 dried cloves.
• Black currant leaves (4-5 pieces, optional).

Prepare the brine by mixing together:

• 1.5 liters (5.5 cups) water.
• 2 tablespoons of table salt.
• 2-3 tablespoons tablespoons of sugar.

Pour the brine into a jar. Cover the jar with a small plate. On the one hand, this will protect the contents of the container from any debris, flies, etc. However, it will also allow air to enter the workpiece, which plays an important role in the fermentation process.

Place the jar in a wider skillet or bowl (to catch any excess liquid) and let it stand at room temperature for 3 days. When the vinegar-free pickled tomatoes are ready, place them in the refrigerator for storage.

Classic pickle for salted tomatoes

The well-known tomato marinade is classic. Depending on the volume of the container, the number of components changes. Marinade and tomatoes are delicate in taste. Try cold-cooking pickled tomatoes in jars without vinegar.

Ingredient table

Container volume (liter)	Number of vegetables (kg)	Amount of water (in liters)	Salt amount (gr)	Sugar quantity (gr)	Quantity of vinegar (gr)
0,5	0,3 — 0,4	0,3	4	7	10
0,7	0,5 — 0,7	0,35	5	9	15
1	0,7 — 0,9	0,5	8	13	20
1,5	1 — 1,3	0,75	13	20	30
2	1,2 — 1,6	1	17	26	40
3	2 — 2,5	1,5	25	40	60

Instructions:

1. Pour tomatoes in jars for 15 minutes. boiled water.
2. Then drain the cooled water into a saucepan.
3. Place on the stove.
4. Add salt, sugar.
5. Pour the vinegar directly into the jar.
6. The boiled composition after 2 - 3 minutes. fill in and roll up.
7. Flip upside down and cover the twists.

Caloric content - 40 Kcal.

Video recipe:

How many ingredients do you need per liter jar

For liter, choose medium-sized tomatoes or small varieties (cream, cherry). Cream - thick-skinned, pierce each vegetable with a toothpick in several places before rolling. This will keep the tomato in shape and not burst.

Cherry is tender. Pour boiling water for 5 minutes, otherwise they will turn sour.

Ingredients (per liter):

• Tomatoes - 0.5 - 0.7 kg.
• Water - how much will fit (½ l).
• Salt - 3 tsp
• Sugar - 1 tbsp. l.
• Vinegar 9% - 1 tbsp l.
• Seasonings: l / leaf - 1 pc .; dill - 1 whisk; hot pepper - ¼ pcs.

Instructions:

1. Wash and dry the vegetables.
2. Scald the banks.
3. Arrange the spices with tomatoes.
4. Cover with boiling water.
5. After 12 minutes. drain and boil the sugar and salt syrup.
6. Pour tomatoes over them and roll up.
7. Turn over, cool under the covers.

Caloric content 32 Kcal - 100 g

For other tomato dishes, check out the Pepper, Tomato, Carrot, Onion, and Vinegar Lecho recipe for the winter.

Canning tomatoes with vinegar?

Well no

Small jar portions

The number of components for small containers varies, the size of tomatoes is different.

Consider a recipe for tomatoes without vinegar and sterilization.

Ingredients (for seven hundred):

• A pound of cherry tomatoes.
• 300 - 350 gr. water.
• 1 tsp salt.
• 1.5 tsp sugar.
• ½ tsp dill seeds.
• 2 carnations.
• 5 - 6 peppercorns.
• 3 cloves of garlic.
• 1 sheet of horseradish and currant.

Instructions:

1. Scald the jars with lids.
2. Wash all components.
3. Peel and halve the garlic.
4. Place herbs and spices on the bottom.
5. Above - cherry. Pierce each with a skewer.
6. Pour boiled water twice.
7. Drain after 5 minutes.
8. After the second time, add the spices to the pot.
9. Boil, fill, roll up.
10. Cool upside down.

Pickles are stored without a cellar until spring.

Calorie content 59 Kcal - 100 gr.

An alternative cooking option is a tomato pickle made from sugar and vinegar.

More small tomatoes can be placed in 0.5 liter jars.

Ingredients for cylinders

For a large family, you can cook tomatoes in 2 liter containers.

Try rolling pickled tomatoes without vinegar or sterilization for the winter.

Ingredients:

• 2 kg of tomatoes;
• 2 tbsp. l. salt and sugar;
• 2 liters of filtered water;
• 2 leaves of horseradish, currants, cherries, celery;
• 2 dill whisk;
• head of winter varieties of garlic;
• peppers: bitter - 1 pc .; fragrant - 6 pcs.; black peas - 5 pcs.

Instructions:

1. Place the washed vegetables and herbs in clean containers.
2. Fill up to the neck.
3. Scald the lids and cover the cans.
4. Drain after 15 minutes.
5. Boil.
6. Repeat the operation to drain - boil twice.
7. After the second time, prepare the brine with salt and sugar.
8. Fill and roll up with hot mixture.
9. Knock it upside down and cover the curls with a blanket.
10. Cooled, stored at 25 gr.

Salted and pickled tomatoes are served as an appetizer for hot dishes.

Caloric content 39 Kcal -100 gr

Replace table vinegar with another preservative. Tomatoes with apple cider vinegar for the winter are just as tasty as in the recipe above.

Option in own juice

You can enjoy the tomatoes preserved in their own juice in sauces, soups and vegetable dishes all year round.

When it comes to canning tomatoes this way, it is important to find very ripe, soft fruits. It can be difficult to find such soft vegetables among store-bought tomatoes, as they often wrinkle and become damaged. Therefore, it is better to buy slightly hard tomatoes a few days before the intended processing and arrange them in one row in a warm place.

Cooking in your own juice involves a minimum of additives, so it is better to limit yourself to only aromatic seasonings - fresh basil, oregano, thyme and garlic.

Some precautions

Canning is a great way to preserve your crop, but it needs to be done right. Improper harvesting practices can lead to the growth of bacteria that cause botulism, a potentially fatal disease. It is very important that you only use water bath canning for acidic foods (high acidity kills harmful microorganisms). Low acid foods must be high pressure sterilized or lemon juice added.

Tomatoes can have a different acidity, depending on the variety. This recipe uses the water bath method and does not involve the addition of vinegar, lemon juice, and so on. Therefore, it is necessary to take sour varieties of tomatoes.

Selection and preparation of ingredients

The preparation of high-quality winter preparations begins with the selection of ingredients. The main condition concerns the choice of the main raw material - cabbage should be taken only at a late ripening period. The cabbage head should have a fairly dense structure - only such raw material will crunch after salting and will not lose its elasticity.

Product preparation:

1. Remove the top leaves from the cabbage heads.
2. Wash the raw materials and dry with a paper towel.
3. Divide into several pieces and remove the stump.
4. Wash all other ingredients and peel them.

Did you know? Sour cabbage soup was not called soup before. In Russia, it was a spicy, highly carbonated cabbage-based drink, vaguely reminiscent of kvass in taste.

How to make tomatoes in their own juice without vinegar?

So, you need super ripe tomatoes, fresh herbs, extra virgin olive oil, onions, red peppers, and salt.

You need to use some organic olive oil to completely cover the bottom of the pot. Then take some onion and red pepper, cut them into small pieces and put them there. Season with salt and continue to sauté until the onions are tender.

At the same time, boil another container of water, rinse the tomatoes thoroughly. Then, using a slotted spoon, dip the tomatoes (perhaps three or four at a time) in boiling water for about thirty seconds. Then immediately transfer them to a pot of cold water. Then all the tomatoes are placed on a clean countertop. You will find that the skins of the fruit peel off easily. Peel them off completely with your hands and a spoon.Once all the tomatoes are peeled, cut them into small pieces.

While stirring constantly, slowly fold all the tomatoes into the pan over the onion. Then rinse a few bunches of basil, oregano, and thyme well and peel a fairly large amount of garlic cloves. Using a garlic press, small chopper, or food processor, chop the garlic and add to the mixture. Other spices are then broken into small pieces and added to the tomatoes as well. The mixture needs to be cooked for about an hour so that all the flavors can combine well.

It is important that tomatoes without garlic vinegar retain their taste as much as possible. In addition, the mixture must remain acidic so that you can store it properly.

Recipe for salad from different vegetables without vinegar

You will need the following set of ingredients:

• eggplant - 2 kg;
• tomatoes - just under 1 kg;
• onions - 5 pcs.;
• sweet pepper - 0.5 kg;
• carrots - 3 pcs.;
• parsley - a bunch
• spices to taste;
• garlic to taste.

How to cook:

1. All of the above vegetables must be carefully prepared: washed, peeled.
2. Chop into medium sized eggplant cubes.
3. Finely chop sweet peppers, onions, carrots.
4. In a separate container, preferably a saucepan, brown the onions. Add bell peppers to onions and simmer for three minutes.
5. Next, lay out the eggplants, season with spices.
6. After 10 minutes, dip the grated carrots into a saucepan and cover. Continue extinguishing for a few minutes.
7. Whisk the tomatoes with a blender. Chop the herbs and garlic. Add the ingredients to the tomato puree and season with spices.
8. Load the prepared mass into a saucepan and continue the process for about 8 minutes.
9. Place the finished dish in previously prepared containers and roll up the lids.

How to preserve?

Wash cans and lids and set them aside. If the cans are filled many times, the lids can only be used once. Fill a large saucepan three-quarters full with water and place it on the stove.

Calculate the amount of salt depending on the capacity of the jars. You should put 1 teaspoon per liter or half on a half-liter container. Remember that salt, like sugar, is a preservative.

When the water in the pot boils, you can continue. Using a funnel over the top of the jar, pour in the tomato mixture. Remember to leave about 2cm of space on top. Next comes a very important step - you must completely wipe the dirt off the top of each can with a clean cloth before putting on the lid. Any small particle of food left on the rim will prevent the container from sealing. Press down on the lid, tighten the threads tightly and place the cans in the water bath using the pliers.

Eggplant caviar

The ideal way to cook eggplant for the winter without vinegar is caviar, which can be used for spreading on bread or eating with various side dishes.

To prepare caviar, wash 3 kg of eggplants, remove the stalks from them, and cut them in half, put them on a greased baking sheet. Vegetables should be baked at medium temperature until they become soft, turning over several times in the process. After the skin on the fruits begins to crack, they must be removed from the oven and carefully separated from the skin. The remaining pulp should be chopped with a knife and put in a container for cooking. You need to add 1 kg of chopped onions to the eggplants, 3 heads of garlic, the cloves of which must be passed through a press in advance, as well as a couple of glasses of sunflower oil, 3 tablespoons of lemon juice, sugar, salt and a mixture of ground peppers to taste. The resulting mass should be mixed until smooth, and then put in jars.

Filled cans must be sterilized for 40 minutes, then closed with metal lids and rolled up.

How to sterilize?

Make sure the water is continuously boiling and that the water level is at least 2-3 cm above the top of the cans. Cover and start counting processing time. You need to sterilize half-liter cans for 40 minutes and liter cans for 45 minutes. A small timer is handy for this.

As soon as this time is up, turn off the stove and very carefully open the pan so that the steam can come out gradually. Using tongs, slowly remove each jar and place on a towel to cool. Make sure that the workpieces are not in a draft, as the cold air flow can damage the cans. The next day, move the vinegar-free tomatoes to a dark, cool place.

Cold salted tomatoes

An old recipe borrowed from our grandmothers. Previously, pickles were traditionally made without vinegar, tomatoes were harvested not only in jars under a nylon lid, but also in barrels and buckets.

It will be required for a bucket of water:

• Tomatoes.
• Sugar - 2 cups.
• Salt is a glass.
• Bitter and allspice - a teaspoon each.
• Dry mustard - 100 gr.
• Black peppercorns.
• Bay leaf - 10-15 pcs.

Canning:

1. For harvesting, I advise you to take slightly unripe tomatoes, dense.
2. Put all spices in boiling water except mustard. Boil for a couple of minutes. Cool it down.
3. Pour mustard powder into a cool brine.
4. Place the tomatoes in a large container, lining the bottom with a bay leaf.
5. Fill with brine. Put a plate and oppression on top.