Sweet pickled tomatoes for the winter (triple filling). Sweet tomatoes for the winter: the best recipes with photos

Pickled tomatoes are a common treat at the Russian table, especially in winter. During the cold season, you really want to get a piece of the summer that has already passed. Just open the jar canned tomatoes, which will undoubtedly decorate your table and complement the main dishes. The article describes several simple and complex recipes rolls of sweet, sour and sweet tomatoes - for every taste, which even gourmets will like.

General principles for pickling tomatoes for the winter

Recipes winter sunsets diverse. What housewives don’t put in the marinade: honey, garlic, lemon, pepper, currants, cherries. But there are still certain rules, without following which you can get a lot of troubles, such as: bursting jars, “flying up” blanks, bitter aftertaste. Let's figure out how to avoid them.

To start sterilize the jars. To do this, rinse them detergent or soda, rinse thoroughly and boil in water. You can just pour boiling water over it. Then the jars should dry completely. Only then start preparing.
Flood hot pickle need in warm jars so that they don't crack.
As for tomatoes, they must be carefully selected, exclude rotten and spoiled tomatoes, tear off the stalks. It is better not to marinate ripe and unripe fruits together. Slightly unripe tomatoes are best suited for pickling.
If you want the tomatoes to be equally saturated with brine, add fruits of the same size and variety in one jar.
Pierce the place where the stalk was. This will help the tomato skin not to burst when in contact with boiling water. To be more sure, you can prick the fruits in several places.
If the recipe uses Bay leaf, better not leave it in the bank. After lying in brine, it begins to taste bitter.

Knowing these subtleties and secrets, you can confidently begin sealing sweet tomatoes for the winter.

Sweet Canned Tomato Recipes

Marinated sweet tomatoes can be prepared in many ways. To add a sweet taste, sugar or honey is usually added to the marinade. Here are a few variety of recipes canning tomatoes for the winter, among which everyone can choose the most suitable one. Or you can use a couple of recipes and roll up jars for each. So you will choose your favorite one.

Grandma's simple recipe for canned tomatoes

This recipe does not require large quantity ingredients, is easy to prepare. But that doesn't mean that taste qualities tomatoes will suffer in this case. In addition, fruits preserved in this way are stored for a long time.

Ingredients in calculation for 1 liter of water:

tomatoes;
sugar (2 tbsp);
bell pepper;
salt (1 tbsp);
vinegar (1 tbsp).

How to cook: put the tomatoes in jars, add one bell pepper, cut into four parts (don’t forget to remove the seeds from the peppers). Pour over vegetables hot water, leave for about 20 minutes. Drain the water and cook the marinade (you can directly from the same water): add sugar, salt, vinegar in the indicated proportions. Pour the brine over the vegetables, seal tightly and set aside to cool under a blanket. After a few days, the jars can be opened and stored.

Recipe for pickled tomatoes for the winter with honey

Ingredients:

5 kg of tomatoes;
500 g honey;
garlic;
150 g salt;
seasonings: cloves, allspice peas;
currant or cherry leaves;
150 g vinegar;
bunch of dill.

Preparation: finely chop the dill, peel the garlic and cut into slices. Place herbs, leaves in a jar, add seasonings and garlic, then fill the container with tomatoes. Prepare the brine: boil 7.5 liters of water, add cloves, honey, vinegar, salt. Cook for 3 minutes. Pour marinade over future preparations and let them stand until cool. Pour the marinade into the pan and boil it again, pour it over the tomatoes again. Seal the jars and after cooling, take them to a cool place.

Royal tomatoes for the winter, sweet recipe

Ingredients:

tomatoes;
carnation;
salt;
vinegar;
hot peppers;
sugar;
dill umbrellas;
allspice peas;
bell pepper;
garlic.

Preparation: put dill, two rings of hot pepper, one quarter of a bell pepper, peppercorns on the bottom of each jar and fill the container with tomatoes. Pour boiling water over the jars and let them sit for about 5 minutes. Drain the cooled liquid, add garlic cloves, salt (1 tbsp), sugar (1 cup), vinegar or acetic acid (1 tbsp) to each jar. Pour boiling water over the contents of the container, roll up and remove until cool.

Sweet and sour tomato recipe for the winter

slightly unripe medium-sized tomatoes;
1 tbsp. l. table salt;
1 tsp. table vinegar;
allspice black peppercorns;
3 tbsp. l. granulated sugar;
3 bay leaves;
dill umbrellas.

How to cook: place an umbrella of dill in liter jars, fill the container with tomatoes. Then prepare the brine. Put salt, bay leaf, sugar into water and boil. Add allspice to taste. Let the brine simmer for 1-2 minutes. Then remove the bay leaves and pour brine over the future preparations. Let the tomatoes sit for 6-8 minutes, then pour the brine back into the pan. After adding vinegar, wait until the brine boils and repeat the procedure. Close the lids of the jars and put them under the blanket. Delicious preparation ready for winter!

Recipe for sweet winter tomatoes with oak leaves

Ingredients per 1 liter of water:

medium sized tomatoes;
dill umbrellas;
oak and currant leaves;
peppercorns;
citric acid (pinch);
sugar (7–8 tbsp.);
table salt (1 tbsp);
garlic cloves (about 1-2 cloves per jar).

How to cook: place leaves, garlic, dill and pepper at the bottom of the jar. Fill the jars with tomatoes, you can put more leaves on top. Pour boiling water into the jars and leave for 5-8 minutes. In the meantime, you can cook the marinade. The volume of marinade is calculated as follows: the volume of container used is divided in half. Required quantity Boil water, add sugar and salt. Drain the water from the tomatoes and refill with brine.

Sweet canned tomatoes with cinnamon

Tomatoes canned according to this recipe will be slightly spicy. And cinnamon will add unusual notes to the taste.

Ingredients for 1 liter of water:

small tomato fruits;
salt (2 tbsp);
granulated sugar(6 tbsp);
nine percent vinegar (1 tbsp.);
parsley;
cinnamon (1 cm);
chili pepper (1 pc.).

Preparation: put parsley sprigs, cinnamon, and chili peppers into jars. Fill the jars with vegetables and add hot water. Leave them for 5 minutes. Throw sugar and salt into boiling water. The marinade should be boiled for 2 minutes. Drain the tomatoes, then pour a spoonful of vinegar into each jar and fill each with hot marinade. Immediately seal the container, turn it over and let cool.

Recipe for sweet marinated tomatoes with honey and onions

Ingredients for 1 liter of water:

plum tomatoes;
onions (1 pc.);
honey (50 g);
salt (30 g);
apple cider vinegar (30 g).

Preparation: a very simple recipe with a minimum of ingredients. Cut the white onion into rings. Fill the jars with tomatoes, sprinkled with onions, to the top. Cook the marinade: add salt, vinegar and granulated sugar to boiling water. Pour the hot marinade over the fruits and roll up the jars of tomatoes.

Canned sweet tomatoes will definitely delight your family at winter dinners. Now you know how to prepare them, and from the many proposed recipes you will definitely choose the one that suits your personal taste.

In winter, you want to pamper your family with a variety of pickles and marinades. How more varied workpieces, the better our family eats them. Today we suggest preparing pickled sweet tomatoes for the winter using our recipe with photos. Canned tomatoes good as an addition to many dishes: they are eaten with potatoes and salty porridges, they go with meat dishes. Tasty, sweet tomatoes, prepared without sterilization, will appeal to both children and adults.

Our recipe involves garlic and a lot of spices, which will make the marinade not only tasty, but also healthy. Prepare sweet tomatoes with garlic for the winter and you will get a tasty and original dish.

Preservation will take about 1.5 hours. Place tomatoes in 3-liter jars.

Taste Info Tomatoes for the winter

Ingredients

Tomatoes – 2 kg (preferably small, firm);
Seasonings and marinade are calculated for 1 jar.
Salt – 2 tbsp. l.;
Vinegar – 2 tbsp. l. (9%);
Water – 1.2–1.5 l (depending on the placement of the tomato);
Sugar – 6 tbsp. l.;
Pepper – 1 pc. (Bulgarian);
Garlic – 3 teeth;
Currants (black) – 4–5 pcs. (leaves);
Horseradish – 1/2 pcs. ( young leaf);
Black pepper (peas) – 6 pcs.;
Bay leaf – 2–3 pcs.;
Parsley – 3 pcs. (twigs);
Mustard – 1/2 tsp. (seeds).

How to prepare canned sweet tomatoes for the winter without sterilization

For our preparation, we take red, slightly ripe, firm tomatoes, and try to choose fruits of the same size. Wash the prepared vegetables well, especially carefully wash the places where the stalks attach to the tomatoes. Dry them slightly from moisture on a paper towel.

At this time, let's take care of the container. Let's wash three liter jar by adding to water baking soda. Rinse it off clean water. Then we sterilize the jar and lid (we did this in the oven at 180C).

Now let's start seasoning: wash the greens prepared according to the recipe for canning and chop them. Peel the garlic and cut it into slices.

Place some of the chopped greens in the bottom of the prepared jar. Add garlic and black pepper (peas) according to the recipe. You can add a couple of clove buds (who loves them).

Let's wash the sweet yellow pepper, then remove the seeds, cut into rings and set aside for now. In principle, you can take Bell pepper any color, but yellow with red tomatoes looks more beautiful.

Now it's time to lay the tomatoes. We prick them with a wooden toothpick. Let's post some of it in glass jar(there should be about half a jar of them), top them with chopped peppers, herbs and laurel leaves.

There is no need to cut the parsley sprigs; we put them whole in the jar. Then add the remaining tomatoes. And so on until the jar is full. Tomatoes must be placed carefully so that there are no voids, but they should not be crushed either.

In order for the pickled tomatoes to be stored in the apartment, we will make a triple filling. The first time, fill the tomatoes folded in a jar with water for about 15 minutes. To do this, boil 1.5 liters of filtered water. Fill the tomatoes with hot, but not boiling water (about 80 C), leave for 15 minutes, covering the jar with a towel. Then drain the water into the pan, boil it again, pour boiling water over the tomatoes again for about 15 minutes. At the third stage we make the marinade. Pour salt and granulated sugar into a saucepan according to the recipe, pour water from the jar into it, and let the marinade boil for 3 minutes. Directly pour two tablespoons of 9% vinegar into the jar, add 1/2 tsp. mustard seeds. Pour the already boiling marinade into the jar, covering the tomatoes completely with the marinade.

We seal the jar of tomatoes hermetically, turn it upside down, and then wrap it in a blanket overnight (but for no less than 12 hours). Then open the blanket and let the jar cool in the air. We store it in our own basement or in the darkest and coolest place in the apartment.

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Sweet pickled tomatoes with onions for the winter in liter jars

If you don't really like garlic, cook sweet tomatoes and onions. Since 3-liter dishes are not always convenient for a small family, we prepare this recipe in small 1-liter jars.

A liter jar is convenient in many cases and allows you to eat economically (you don’t have to throw away uneaten fruits).

For preservation, take small, tight tomatoes ( better varieties"cream"). You can also take cherry tomatoes and other similar tomatoes.

Let's prepare the jars and wash the tomatoes well.
Onions will not only not overpower the smell and taste of tomatoes, but will add pleasant notes to them.
For each jar, take an umbrella of dill, an onion (medium size), 3-4 cherry leaves, 1 bay leaf, a sprig of parsley, 0.5 sweet pepper and 3-4 black peppercorns.
Place cherry leaves, an umbrella of dill and onion cut into rings at the bottom of the jar. Then add tomatoes on top (don’t forget to prick them), arrange with sweet pepper rings. Place parsley and bay leaf between the fruits (it will be beautiful and all the ingredients will marinate better this way).
It’s better to put a couple of cherry leaves on top.
Now boil the water, cool slightly (to 80 C) and carefully pour into the jars. Wrap them well and let them sit for 30 minutes. Then pour the water into the pan and boil again. Repeat filling. Let stand again for 30 minutes.
Now pour the water into a saucepan and prepare the marinade from it. We need to know exactly how much fluid we have. So it needs to be measured. Pour 2 tsp into the pan for each liter of liquid. salt and 4 tsp. Sahara. Let's boil. Pour 1 tsp into each jar (in the jar, not the water). table vinegar (9%) and pour boiling marinade on top.
And then we seal the jars hermetically and wrap them well for 12 hours.

This preservation can be stored for a long time, up to 2 years, just store it in a cool and dark place.

Canned sweet tomatoes for the winter

Home canning has been enough lately common a phenomenon in every home. If you delve into the essence of this action, you can understand that preparing several jars of delicious tomatoes or cucumbers for the winter is not at all difficult. By the way, store-bought preparations are inferior in taste and quality to home-canned food.
Today we will roll up tomatoes for the winter. There are many tomato recipes, but our family’s favorite ones are sweet ones. canned tomatoes . Thanks to the large amount of sugar in the marinade, the tomatoes turn out very tasty. By the way, a small amount of basil and dill will make the tomatoes even tastier.

Preparation time: 20-30 minutes.
Cooking time: 1 hour.
Ingredients for 3 jars of 1000 ml:

small tomatoes such as cream or cherry 1500 -1700 g
bunch of dill
basil to taste
sweet pepper 1-2 pcs.
sugar 1 cup
salt 1.5 tbsp. l.
water 1.5 l
Apple vinegar

Preparation

The quantity required for such preparation of tomatoes will depend on their size and the density of filling the jars. I recommend using thick-skinned tomatoes like cream or cherry. Rinse the tomatoes well with water and remove the stems. Each tomato is pricked with a toothpick so that the marinade better saturates it during the preservation process.

Rinse the sprigs of dill and basil.

If you didn’t have fresh spicy herbs at the time of canning the tomato, calmly replace it with a ready-made mixture of aromatic spices from the package. These spices contain all the herbs that are suitable for tomatoes. By the way, such sweet tomatoes can generally be prepared without herbs and spices, just in a marinade. The taste of sweet tomatoes will also be very piquant, and the marinade will be drinkable.

Wash glass jars thoroughly in advance and prepare them for canning. To do this, place clean jars in the oven at 100 degrees for 10 minutes. sterilize there them.

Fill the jars with tomatoes, dill and basil.

Cut the sweet pepper into pieces and add to the tomatoes as desired. Hot peppers can be used instead of sweet peppers. You can add garlic according to your taste.

Pour boiling water over the tomatoes in the jars, cover with clean lids. Leave the jars to warm up for 10 minutes.

Pour the cooled water into a saucepan, adding salt, sugar and spices from the package (optional). Boil the marinade for 2-3 minutes.

Pour 100 ml of apple cider vinegar into the boiling marinade and stir. Immediately fill the tomato jars with marinade.

Seat the jars with sweet tomatoes with lids and turn over upside down. After a day, put the sweet tomatoes in the pantry for storage until winter.

Thus, you can prepare for the winter or more large tomatoes using not only liter, but also three-liter jars.

Even looking at a can of these tomatoes makes me want to open it right away! But sweet tomatoes with very delicious pickle I try to hide it in a secluded place until New Year's holidays. Regardless of the pickles on the table, this appetizer is always the first to finish. I highly recommend that you make a small batch for testing and eat it after a week to understand how many cans of sweet tomatoes you should prepare for the winter.

The main advantage of the tomato preparation is that it does not contain vinegar, and a very small portion of dry citric acid serves as a guarantee of safety. In the list of ingredients I indicated approximate weight tomatoes, but the proportions per 1 liter of marinade are absolutely accurate.

When choosing additional ingredients To marinate tomatoes for the winter, I advise you to be guided by your taste: some people like bay leaves in the marinade, others don’t. Be sure to add garlic and a couple of cherry and currant leaves - they will enrich the brine, but if you don’t have them on hand, you can put garlic + hard stems and twigs of fresh aromatic dill, as well as dill umbrellas in jars. If you want sweet ones, feel free to add a pod of hot pepper to the jars. Happy cooking!

Cooking time: 30 min.
Preparation method: preparation without sterilization.
Finished product: 2 cans of 750 ml.

- small tomatoes – 1 kg;
- old garlic – 4 cloves;
- bay leaf – 4 pcs.;
- sweet pea-10 pieces.;
- cherry and currant leaves;
- dill or umbrellas;
- hot pepper- optional;
- citric acid – 1/2 teaspoon.
Marinade:
- clean water – 1 liter;
- salt – 1 tbsp. spoon;
- sugar – 7 tbsp. spoon;

Wash the tomatoes and soak for 10 minutes cold water.

Drain the water and pierce each fruit in several places with a wooden toothpick or skewer.

Throw chopped garlic, cherry and blackcurrant leaves, bay leaves and allspice peas into the bottom of a clean jar.

Place the tomatoes in the jar quite tightly, slightly pressing them against each other. Top with another clove of garlic and sweet peas.

Pour boiled hot water over the tomatoes in the jar. Cover and let sit while you prepare the marinade.

In a separate bowl, cook the marinade brine from water, sugar and salt. Bring to a boil and do not remove from heat. Cover the jar with a lid and pour the water into the sink - it will no longer be useful.

Fill the tomatoes in the jar with boiling marinade to the very edge.

Sprinkle marinated tomatoes on top citric acid a tiny portion on the tip of a knife.

Quickly screw/seal the jar with a boiled lid and turn it upside down. Wrap in a warm cloth until completely cool.

Store cooled jars of tomatoes in a sweet marinade in a cool and dark place - on the shelf of a cellar, pantry or refrigerator.

Sweet tomatoes with a very tasty brine are ready!

By the way, as my experience shows, not only girls love tomatoes in a sweet marinade, but also cool guys! Enjoy your meal!
Author: Polina Kalinina
Here's how to prepare

Hello! In the summer, one of the main things awaits us is preparation for the winter. And today we will prepare very tasty and sweet pickled tomatoes. Prepared according to the recipes described below, this is exactly how it turns out.

Having opened the jar, its contents will fly away with a bang. And to make this happen you need to try a little. I think that you will succeed. Together we will analyze the method of marinating without sterilization.

Video - preparing pickled tomatoes

Ingredients for a 3 liter jar:

For the marinade you will need

Black pepper - 3-4 peas
Allspice - 2 peas
Cloves - 1 piece
Bay leaf - 1 piece
Garlic - 1 tooth
Hot pepper, dill
Salt - 2 tablespoons
Sugar - 3 tablespoons
Citric acid - 1 teaspoon or Vinegar 9% - 3 tablespoons

Recipe for pickled tomatoes with carrot tops - preparing for the winter

So we picked tomatoes. Some in the garden, some brought from the dacha. And someone bought it at the market. We will roll most of it into jars. Minimum list of ingredients. Except carrot tops, we will add sugar, salt and vinegar. They will be sweet for us.

We will need:

The main ones are tomatoes, carrot tops

Additional for brine:

Water - 5 liters
Sugar - 20 tablespoons
Salt - 5 tablespoons
Vinegar 9% - 2.5 shot glasses (280 milliliters)

These products are enough for four 3-liter jars

Cooking process:

1. Wash jars and tomatoes well. Pour 5 liters of water into the pan. We put it on fire. While it is boiling, we take 4-5 carrot stalks. And put it in the bottom of each jar.

Early tomatoes may crack during canning. It's okay, it won't affect the result in any way.

3. Meanwhile, the water began to boil. Pour boiling water in a thin stream, slowly and carefully so that the tomatoes do not crack and burn themselves.

And also, always make sure that the can is not cracked.

4. Cover with a lid. We do not sterilize metal lids. Anyway, they are sterilized with steam and boiling water. Cover the jars with a cloth. So let them stand 30 minutes.

We didn't fill the jars full. So that there is enough water for everyone equally.

Cover the pan with a lid to prevent water from escaping through steam. Once it boils, put it on low heat. This way it won't boil too much. add sugar, salt. Bring to a boil again. Cover with a lid so that the salt and sugar dissolve well. And then add vinegar and immediately roll up the jars.

The marinade is ready. Immediately pour into jars and roll up immediately. Turn it over and place it in a dark, warm place and cover with a warm cloth. Let them stand like this day.

Ready. Now they can be stored in a cellar or in a cool, dark place. They are also perfectly stored in the apartment.

Yes, summer is hot. Both literally and figuratively. You need to not only rest, but also have time to make preparations. How could we live without our favorite tomatoes? They decorate well regular table, and festive.

Together we studied a recipe for very sweet and tasty pickled tomatoes for the winter. We studied methods without sterilization and instant cooking. It turns out that tomatoes go well with garlic and carrot tops.

If you liked the article, give it a thumbs up and like. Share it with your friends and family. Leave your comments. Maybe you have your own ways of rolling. Share your secrets. If you have any questions, I will be happy to answer them. Good luck and happiness to you!

Marinated tomatoes do not need advertising. Every housewife who prepares for future use has her own favorite recipe such tomatoes. They can be made spicy, sour, sweet. It all depends on those spices and spice plants, which were added to the jar during canning.

Marinated tomatoes are good not only as an independent snack, but also as an addition to many dishes. They are put in lagman, pizza, fried soup, from canned green tomatoes They cook rassolnik and solyanka.

Pickled tomatoes store better than cucumbers. Due to their natural acidity and the addition of vinegar to the marinade, they have virtually no bombing. But still, this type of preparation requires careful fulfillment of all requirements.

Marinated tomatoes: subtleties of preparation

Tomatoes of any degree of ripeness are suitable for canning: red, pink, brown and even green. They must be strong, without damage or dents. It is advisable to use fleshy varieties of tomatoes with thick skin, then the fruits will heat treatment will not burst, and will not become soggy during storage.
Due to the large amount of juice, tomatoes are not soaked before canning, but only washed thoroughly in cold water. Then the stalks are removed, and the fruits in that place are pricked with a toothpick. This is done so that the skins of the tomatoes do not burst when pouring boiling water over them.
For pickling tomatoes, a classic bouquet of spices is used: dill, parsley, celery, basil, as well as bay leaves, garlic, pepper, horseradish. To improve the taste, add bell peppers, cucumbers, and onions along with tomatoes. bell pepper wash, cut in half, remove the seed chambers along with the seeds. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onion peel, wash, sometimes blanch for 2 minutes. The greens are sorted out, yellowed and rotten branches are removed, and thoroughly washed in several waters.
The safety of pickled tomatoes largely depends on the cleanliness of the container. The jars must be washed with soda, then rinsed and sterilized. Large jars are treated with steam by placing them on a kettle with an open lid in which water is boiling. Liter jars can be baked in the oven or filled with water and placed in the microwave. As soon as the water boils, it is poured out, and the jar is turned over on a towel and the liquid is allowed to drain. The lids are washed and boiled in a pan of water for 3-5 minutes.
Many housewives are interested in the question of how many tomatoes fit in a liter, two-liter or three-liter jar. If you pack the tomatoes tightly, you will need about half the volume of the jar. That is, you can put 0.5-0.6 kg of tomatoes in a liter jar, 1.1-1.2 kg in a two-liter jar, and 2-2.1 kg in a three-liter jar. But this depends on the size of the tomatoes and their shape.
To calculate the quantity marinade filling, you need to place the prepared tomatoes in sterile jars along with spices and herbs. One jar will require marinade in half the volume of the container. A little water (200 ml per 1 liter jar) is added in case of spillage when pouring tomatoes, since the jars are filled with marinade so that it spills a little over the edge.
To measure the amount of water for the marinade more accurately, place the tomatoes with spices in jars and fill them with cold water. Then close the jar nylon cover with holes and pour the water into a measuring container. This is what they do with all banks. Then add a little water in reserve and add sugar and salt to this water. The remaining marinade can be used in next time. It is cooled, poured into a jar and stored in the refrigerator for no more than 2-3 days.
Tomatoes are filled with marinade to the very edge of the jars so that there is as little room for air inside as possible. The fact is that acetic acid Although it is a preservative product and inhibits the activity of many microorganisms, it is easily destroyed by mold fungi that multiply in the presence of air.
It is recommended to add vinegar to the jar just before sealing. It is advisable to use vinegar essence, because such canned food is of higher quality and is stored better.
Pickled tomatoes can be preserved both with and without sterilization, using double or triple filling. In the latter case, sanitation rules must be followed more carefully.

Tomatoes marinated in liter jars

Ingredients (for 10 liter jars):

tomatoes – 5.5-6 kg;
horseradish – 4 g;
green dill – 10 g;
dill seeds - a pinch;
parsley, celery – 5 g each;
red capsicum – 1.5 g;
bay leaf – 0.5 pcs.;
garlic – 2-3 cloves;
tarragon – 1.5 g;
marinade filling – 4.5-5 l.

For the marinade (per 1 liter of water):

salt – 50 g;
sugar – 40 g;
vinegar essence 70 percent – 20 ml.

Cooking method

Sort out the tomatoes. Leave the same size and the same degree of ripeness. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them in the area of the stalk. Firm tomatoes You don’t have to prick them: they won’t burst.
Wash the greens. Let the water drain.
Prepare sterile quart jars and lids.
Place tomatoes in jars, adding spices. Try to leave as little empty space as possible in the container. Fill the voids with greenery.
Prepare the marinade. To do this, pour enough water into the pan. Add salt and sugar. Boil for 5-10 minutes. If the marinade turns out cloudy, filter it through a linen cloth while hot. Bring to a boil again.
Pour it over the tomatoes in the jars.
Before adding the essence, decide what kind of tomatoes you want in the end: slightly acidic, sour or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes spicy, you need to pour up to 20 ml of acid into the jar.
Cover the jars with lids. Place them in a wide pan with a soft cloth on the bottom. Pour hot water to the hangers of the cans. Put it on fire. Pasteurize for 25 minutes at 85°. The water should not boil.
Remove the jars from the water and immediately seal them tightly. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap yourself in a blanket. Leave it like this for a day until it cools completely.

Canned marinated tomatoes: recipe one

Ingredients (for 1 liter jar):

tomatoes – 500-600 g;
table vinegar 5 percent - 3-4 tbsp. l.;
onions - 1 small onion;
garlic – 1 clove;
black pepper – 3 peas;
cloves – 2 buds;
bay leaf – 1 pc.;
dill, basil, tarragon, celery – 15-20 g.

For the marinade (per 1 liter of water):

salt – 2 tbsp. l.;
sugar – 1 tbsp. l.

Cooking method

Select tomatoes of similar size and ripeness. Wash in cold water, immediately removing the stem.
Prepare sterile jars with lids.
Pour vinegar into each jar and add all the spices. Then add the tomatoes. Greens can be distributed between the fruits.
To fill, pour water into the pan, add salt and sugar. Boil for a few minutes. Pour the hot marinade over the tomatoes. Cover the jars with lids.
Place in a saucepan with hot water. Sterilize in boiling water for 8 minutes. To prevent water from getting into the jars, it should only reach their hangers.
Remove jars from water and seal immediately.
Turn them upside down and cover them with a blanket. Leave until completely cool.

Pickled tomatoes, canned without sterilization

Ingredients (for a two-liter jar):

tomatoes – 1.1-1.3 kg;
garlic – 5 cloves;
medium-sized onion – 1 pc.;
black peppercorns – 6 pcs.;
bay leaf – 2 pcs.;
dill - 2 umbrellas;
celery – 1 sprig;
horseradish - 1/4 sheet.

For the marinade:

water – 1 l;
salt – 2 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar essence 70 percent – 1 tsp.

Cooking method

Select tomatoes of the same size. Wash them by tearing off the stems.
Pack tightly into sterile jars. Place spices and spices between them.
Fill the contents of the jars with boiling water. Wait 20 minutes. Place a nylon lid on the jar with holes through which pour this water.
Prepare the marinade separately. Pour a liter of water into the pan (for one jar) plus another 100 ml in reserve. Add salt and sugar. Boil for 5-10 minutes. Pour the boiling marinade over the heated tomatoes. Add essence.
Seal the jars with lids. Turn them upside down and wrap them in a blanket. Leave until completely cool.

Sweet pickled tomatoes

tomatoes – 2-2.2 kg;
bell pepper – 1 pc.

water – 1.5-1.6 l;
salt – 60 g;
sugar – 150 g;
9 percent vinegar - 2 tbsp. l.

Cooking method

Select ripe tomatoes. Wash them and remove the stems.
Wash the bell pepper, cut in half, remove the seeds. Cut into slices lengthwise.
Prepare sterile three-liter jars. Fill them tightly with tomatoes. Distribute the pepper between them.
Pour boiling water over the tomatoes, cover with lids, wait 20 minutes.
Close the jar with a nylon lid with holes (or one specially purchased at the store). Drain the water through them into the pan. Add salt and sugar as required. Add vinegar. No other spices are needed for this recipe.
Bring the marinade to a boil and pour it over the tomatoes.
Cover with sterile lids and seal tightly.
Turn it upside down, wrap it in a blanket, and leave until completely cool.

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

tomatoes – 2 kg;
hard, ripe apples – 1-2 pcs.;
sweet bell pepper – 1 pc.;
parsley - 1 sprig.

For the marinade:

salt – 1 tbsp. l.;
sugar – 5 tbsp. l.;
vinegar essence – 1 tsp.

Cooking method

Select medium-sized, oblong-shaped tomatoes. Wash in cold water, remove the stems.
Wash the apples. Cut in half and remove seed chambers. Cut into wide slices. To prevent the apples from darkening in the air, place them in slightly acidified water.
Wash the pepper, cut in half, remove seeds. Rinse the parsley under running water.
Prepare sterile jars. Wash the lids with soda and boil for 5 minutes in water.
Place tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
Pour boiling water over the tomatoes and let sit for 5-10 minutes.
Drain the water into the pan using a lid with holes. Add salt, sugar, essence. Boil the marinade for 5 minutes and then pour it over the tomatoes.
Seal immediately with sterile caps. Turn the jars upside down and cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

green tomatoes– 2-2.2 kg;
garlic – 1 head;
carrots – 0.5 pcs.;
bell pepper – 1 pc.;
parsley - 1 sprig;
black peppercorns – 10 pcs.

For the marinade:

water – 1.5 l;
salt – 1.5 tbsp. l.;
sugar – 0.5 tbsp;
vinegar 6 percent - 4 tbsp. l.

Cooking method

Select green tomatoes of the same size. You shouldn’t marinate the small ones too much, because they can become bitter. It is best to preserve light green tomatoes that are already about to turn pink. Wash them in cold water while removing the sepals.
Divide the garlic into cloves and peel off the husks. Wash under running water. Cut into slices.
Peel the carrots, wash them, cut them into slices.
Wash the bell pepper, cut in half, remove the seeds. Cut into wide strips.
Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
Prepare sterile three-liter jars. Place carrot slices and peppercorns on the bottom. Fill the jar with tomatoes. Place strips of pepper and parsley into the voids.
Pour boiling water over the tomatoes, cover with lids and let sit for 25-30 minutes.
Prepare the marinade. Pour enough water into the pan, add salt and sugar. Stir, put on fire and boil for 5-10 minutes. Add vinegar.
Pour the water from the cans of tomatoes through the lid with holes, and instead pour in the boiling marinade.
Close the jars with sterile lids and seal immediately. Turn it upside down, wrap it in a blanket, and cool.

Marinated tomatoes for the winter: recipe with photos

List of ingredients for 1 liter jar:

500-600 g tomatoes.

For 1 liter of marinade:

50 g salt;
25 g sugar;
3 tbsp. vinegar 9%;
a couple of cloves of garlic;
5-6 peas of allspice and black pepper;
Bay leaf.

Preparation:

1. Sort through the tomatoes, choose dense, strong fruits; they should not be overripe, but only ripe or slightly underripe. Wash thoroughly with running water, remove the tails.

2. Wash the jars thoroughly and sterilize them by placing them over a pan of boiling water. Dip the lids into boiling water for a few seconds. Place a bay leaf (2-3 pieces each), a pair of cloves of garlic, black and allspice peas (5-6 pieces per 1 liter jar) into the jars.

3. Fill the jars with tomatoes to the very top, compact them tightly so that later there is not too much empty space in the jars.

4. Pour boiling water over the vegetables in the jars, cover with lids and leave for 10-15 minutes.

5. Carefully drain the water from the cans into a saucepan, add salt, sugar, place on the stove and bring to a boil. After boiling, add vinegar and turn off the gas.

6. Pour boiling brine over the tomatoes in jars and seal with sterile lids. Place the tomatoes, marinated for the winter, with their lids down and wrap them in a blanket until they cool completely.