A delicious recipe for canning tomatoes in slices. Recipe for tomatoes with finger-licking butter and mustard seeds. Recipe for chopped tomatoes in their own juice for the winter

Canning tomatoes and onions in oil: delicious recipe twisting tomatoes for the winter

I love to grow in my garden different varieties tomatoes. During the season, on my table there are cherry tomatoes of different shades, and huge fruits of the “Ox Heart”, and all kinds of “cream” and “ Lady fingers" I'm preparing tomatoes for the winter special recipe with onions in oil, which allows you to feel the pleasant aroma summer harvest.

Tomatoes with onions and oil for the winter (salad recipe with whole fruits)

I never mix in preparations like this different types tomatoes - this is fraught with spoilage of canned food. After all, each variety has its own taste characteristics and ability to tolerate high temperatures. Ideal for this type of canned food.

Ingredients:

• ripe tomatoes. I use either medium-sized yellow cherry tomatoes or long clusters of ladyfingers;
• large bulbs light varieties. The quantity depends on your capabilities and desires. I use 1 large onion for 1 jar;
• 5 peas of any pepper;
• 2 bay leaves;
• 2 garlic cloves;
• 3 cloves;
• a pinch of dry dill. The quantity of spices is indicated for 1 liter jar.

For the marinade:

• 1 liter of purified water;
• 2 tbsp. table salt;
• 3 tbsp. l. granulated sugar;
• 2 tbsp. l. vinegar 9%;
• 1 tbsp. l. odorless vegetable oil.

How I cook:

1. I wash and dry all the tomatoes. I remove the stalks.
2. I heat the jars in the oven at 100 degrees for at least 10 minutes.
3. I scald metal lids with boiling water.
4. I also clean and wash the garlic and chop the prepared onions into half rings.
5. I place dry spices and cloves at the bottom of warm jars.
6. I place the tomatoes tightly in the containers, interspersing them with generous portions of prepared onions. The jars should be filled to the top with tomatoes.
7. I bring water to a boil and pour it over my preparations.
8. Cover with lids and leave for a quarter of an hour (15 minutes).
9. I pour the liquid back into the saucepan and add sugar and salt to it. I bring it to a boil.
10. As soon as the spice crystals dissolve, I send the vinegar and oil to the general company and mix well.
11. Pour the hot marinade over the tomatoes and onions and immediately seal the salad.
12. I turn it over onto an old blanket and wrap it on all sides.

I send the finished canned goods to the cellar for storage until winter only when they have completely cooled down under the “fur coat”.

Tomatoes, canned with onions and butter, “Finger lickin’ good” slices

This recipe is designed for 8 liter jars; the total weight of the snack may vary depending on the size of the starting products.

We will need:

• 5 kg large tomatoes ov;
• 4 large heads of light onions;
• 1 hot pepper;
• 2 heads winter garlic(its teeth are larger);
• 8 tbsp. l. odorless vegetable oil;
• 1 bunch of parsley leaves;
• 16 bay leaves;
• peppercorns - I use allspice, but if you like black peppercorns, that will do too;
• 2 tbsp. l. with a heap of table salt;
• 1/5 tbsp. l. with a pile of granulated sugar;
• 1.5 tbsp. l. vinegar 9%.

Note: in the recipe the amount of spices and seasonings is indicated for 1 liter of marinade. The easiest way to calculate the required volume is to fill plain water tomatoes prepared for rolling. Then drain the liquid and measure its quantity. So there will be enough marinade, and there will be no need for tomatoes boiled water top up.

How I roll up a tomato and onion salad into finger-licking slices:

1. First of all, I wash and dry the fruits and herbs.
2. I remove the attachment points from the tomatoes and cut them into small slices - the quantity depends on the size of the whole fruit.
3. I steam the jars over steam or heat them in the oven.
4. I place it on the bottom of hot containers Bay leaf, 5 peas allspice.
5. I add 2-3 peeled garlic cloves and finely chopped parsley (about a tablespoon).
6. I'm slicing onion half rings. Add half a chopped vegetable to 1 jar.
7. Now I tightly place the tomato pieces in containers, arranging them with onion feathers.
8. I pour boiling water over the tomatoes, onions and spices, and cover with boiled lids.
9. After 15 minutes, pour the liquid into a saucepan, dissolve salt and sugar in it. I bring it to a boil, add vinegar and oil to the brine, stir.
10. I pour the boiling marinade into the preparations and immediately roll them up.
11. I turn it over onto a thick base and wrap it in an old blanket.

I take the twists into the cellar for storage when the tomatoes with onions and butter pieces have cooled completely.

Perhaps, tomato preparations turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

Your attention great recipes preparations of tomatoes for the winter for every taste. It is worth preparing carefully, a little time and you will enjoy winter delicious tomatoes from jars.

Of course, tomatoes require careful attention, which also applies to lids. This is necessary, since I consider them to be a more capricious vegetable compared to.

Tomatoes must be ripe and fresh - of high quality inside and without damage on the outside. They must be thoroughly washed before placing them in jars; it is even advisable to soak them in cold water for a couple of hours.

Make a hole in each tomato at the base of the stalk using a clean wooden toothpick. This step will help maintain the integrity of the peel in the boiling water.

We add greens to the containers according to our preferences. Dill will give you a spicy favorite aroma; it is better to use umbrellas for a brighter taste. Parsley - great option For friendship with tomatoes in a jar, leaves and stems are useful. She has fresh taste and a good aroma, you shouldn’t feel sorry for it when adding it to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for those who love bright smells and bold flavors, but I confess that it is my favorite companion for red vegetables.

Excellent spices for red vegetables would be black peppercorns, allspice and bay leaves. Coriander and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give perfect combination. Some housewives add a few pieces hot pepper in a red pod - this is for lovers of spicy vegetables in jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well sufficient quantity salt and sugar. When preparing tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade as additional protection for seaming.

Recipe for tomatoes with citric acid per liter jar

In front of you wonderful recipe tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is herb, which will give tomatoes original taste and an interesting aroma. Whether or not to add it to the cylinders is up to you. If it is missing, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

• 2 pcs. carnations
• 2 mountains allspice
• 2 mountains black pepper
• 1st branch tarragon (tarragon)

For marinade per 1 liter of water:

• 1 tbsp. l. salt without a slide
• 5 tbsp. l. with a pile of sugar
• 1/3 tsp. citric acid

Cooking method:

Prepare the tomatoes - rinse them well, sort them

Sterilize jars and lids

Using this recipe, the jars do not need to be sterilized, but only rinsed well

Place black pepper, cloves, allspice, and tarragon in each jar according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the high temperature

Fill the cylinders with tomatoes up to your shoulders, no need to fill them to the very neck

Pour the water into the pan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Spill hot marinade on the cylinders, immediately covering them with lids

Close the lids on the jars with a canning key, turn them over, and wrap them in a warm blanket.

Bon appetit!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe turn out very tasty and beautiful. Enjoy quality winter rolls prepared with your own hands. Summer work is doubly enjoyable!

For a 0.5 liter jar you will need:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onions
• 2-3 branches celery
• 5-6 mountains black pepper
• 1 tsp. salt
• 1 tsp. granulated sugar
• 2 tbsp. l. 9% vinegar
• 1.5 tbsp. l. vegetable oil
• 200 ml hot water
• 2 teeth garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse the vegetables in running water and place them in clean jars. There should be no damage to their skin.
2. Peel the onions and carrots, rinse and cut them, the onions into half rings, and the carrots into large cubes. Place the vegetables in the jars along with the celery stalks, filling the spaces between the tomatoes. Coarsely chop the garlic cloves into jars.
3. Boil water, pour it into jars with vegetables, pouring it into a knife or tablespoon at a time so that the glass does not crack due to temperature changes. Cover the jars with clean lids and let the tomatoes warm up in boiling water for 20-25 minutes.
4. Then, using a drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except vinegar and vegetable oil. Place the saucepan with the marinade on the stove and bring it to a boil.
5. Pour oil, vinegar into each jar, and add aspirin if desired. Next, pour the hot marinade over the vegetables in the jars, cover the jars with lids, and close them with a key.
6. Check the strength of the closure by turning the jars over onto their lids, wrap them in a warm blanket, leaving the seals in it until they cool completely.
7. Keep the workpieces away from sunlight!

Bon appetit!

Preparing tomatoes and garlic for the winter

This is not why complex recipe You get amazingly beautiful tomatoes, as if in the snow. Garlic crushed in a blender is very light, it moves freely in the marinade, beautifully settling on the vegetables, between saturating them very bright taste and aroma.

Be sure to try this recipe for tomatoes! Good luck!

For a 1 liter jar you will need:

• 500-600 g tomatoes
• 0.5 tsp. mustard seeds
• 1 tsp. garlic
• 0.5 tsp. vinegar essence 70%
• 3 tbsp. l. sugar per 1 liter of water
• 1 tbsp. l. salt per 1 liter of water
• 2-3 mountains allspice

Cooking method:

Sterilize jars and lids using steam or any method convenient for you.

Wash the tomatoes thoroughly and sort them

Pierce each tomato at the base with a toothpick.

Pour boiling water over the tomatoes in the jars, cover with lids, and let warm up for 20 minutes.

Separately, boil 2 liters of water, add salt and sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, rinse well

Grind it in a blender

Drain the cylinders hot water, we won't need it anymore

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the containers with lids and close them with a canning key.

Turn hot cans of tomatoes over, wrap them, and let them cool completely in a blanket.

At first, the marinade in the containers will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white “snow” of chopped garlic

Bon appetit!

The most delicious recipe for winter tomatoes with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It’s worth trying to prepare tomatoes for the winter this way.

This is my favorite recipe; very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes and celery! This is delicious!

You will need:

• 3 kg tomatoes
• 500 g celery
• 30 g mustard beans
• 6 teeth garlic
• 4-6 dill umbrellas
• 50 g table salt
• 55 g granulated sugar
• 15 ml vinegar essence 80%
• 2 liters of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. Sterilize all cylinders and caps in a way convenient for you.
2. It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for a few minutes, keep the bay leaf in boiling water for 60 seconds
3. Next, pour coriander and mustard seeds into the bottom of the jars, add bay leaves, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
4. Pre-soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass containers
5. Rinse small tomatoes in cold water, remove the stem, pierce each with a toothpick at the base, place tightly in jars, add dill umbrellas and a little celery on top
6. First pour boiling water over the preparations with vegetables for 20 minutes, then pour the water from the cylinders into a convenient pan, measure the volume, add water to 2 liters, dissolve sugar and salt according to the recipe
7. The marinade must be boiled for 5 minutes, remove it from the heat, add vinegar essence to it
8. Fill the containers with vegetables to the very top with the prepared marinade, carefully roll them up with a key for preservation or use screw caps for glass with threads
9. Closed cans should be immediately turned upside down on the floor and covered with a blanket until they cool completely.
10. After 24 hours, put the vegetables in the jars in a cool, dark place for storage.

Bon appetit!

Tomatoes for the winter with bell peppers for a 3 liter jar

The big advantage of this recipe is that you yourself regulate the amount of onion and bell pepper in the bank. Bell pepper satiated with amazing spicy aroma from the generous tomatoes and marinade, it turns out very tasty.

It’s worth putting it in a larger jar, because there will be a lot of people who want to enjoy it. Good luck with your preparations!

For a 3 liter cylinder you will need:

• 2 kg tomatoes
• 15-20 g parsley
• 1 PC. bulb onions
• 1 PC. sweet bell pepper
• 3 pcs. allspice peas
• 10 pieces. black peppercorns
• 2 teeth garlic
• 2 pcs. bay leaf
• 35 g salt
• 70 g sugar
• 70 ml vinegar 9%

Cooking method:

Place parsley, chopped garlic, black pepper, allspice, bay leaf in the bottom of a prepared 3-liter container.

Cut the onion into rings, peel the bell pepper from seeds, cut into pieces

Pierce each tomato at the base with a toothpick.

Place the tomatoes in a container, filling the voids with bell pepper slices and onion rings

Fill the container with boiling water, pouring it over the outside of a tablespoon so that the glass does not burst

Cover the container with a clean lid and let the tomatoes warm up for 20-25 minutes.

Add salt, sugar and bring the liquid to a boil.

Pour the hot marinade over the tomatoes in the container and immediately close the lid securely with the key.

Turn the jar over and wrap it in a warm blanket until it cools completely.

Bon appetit!

Video recipe for tomatoes for the winter is to die for

How can I praise this... last year I made these tomatoes for the first time, because I had a lot of very large tomatoes, and I had already made salads. I treated it to friends, if my tongue had gotten into the jar, they would probably have licked it from the inside too - very tasty!

This ready-made snack, the brine is very pleasantly sweet, not too spicy. The tomato slices don't fall apart. I stored the salad at home, at room temperature.

Products

• 6-7 large tomatoes
• 2 onions
• 3-4 cloves of garlic
• bunch of parsley
• bunch of dill
• 4 tbsp. spoons of vegetable oil

Marinade

• 1 liter of water
• 2 tbsp. spoons of salt
• 3 tbsp. spoons of sugar (I have 1 spoon of sugar, 4 g Fitparad No. 1)
• 1 teaspoon peppercorns
• 1 teaspoon allspice
• 2-3 bay leaves
• 40 g 9% vinegar (I take half and half apple cider vinegar)
• 1 teaspoon paprika

Canning tomatoes

Prepare the jars - rinse and heat over steam for about five minutes.

Boil the lids in water for 5 minutes.

Place garlic cloves and herbs at the bottom of the jars. I have a supply of frozen parsley.

Pour into each jar dessert spoon vegetable oil.

Cut the tomatoes into four to six slices.

Cut the onion into half rings.

Place tomatoes and onions in layers in jars.

Prepare marinade for tomatoes

For a liter of water: a spoonful of salt, a spoonful of sugar and add 2 measuring spoons sweetener (it has no aftertaste). If you don’t put sakhzam, you need to take 3 tbsp. spoons of sugar.

Pour the liquid into a saucepan, add bay leaf and pepper, 1 teaspoon of paprika, pour in vinegar. For the sake of the experiment, 20 g of 9% and 20 g of 6% apple - it turned out wonderful.

Bring the brine to a boil and immediately pour the tomatoes to the very top, not reaching literally 5 mm, i.e. higher than the hangers of the cans.

Tomato sterilization

Place the jars in a wide saucepan with a small towel or oven mitt on the bottom. Fill hot water to the top. My large jars don’t submerge completely, that’s okay. Cover with lids, but do not screw on.

Once the water in the pan begins to boil, reduce the heat and warm the jars for 20 minutes.

Take out the jars, put them on a tray, and wrap them warmly in an old blanket or fur coat until they cool completely.

I always leave the jars upside down on their lids.

The amount of oil can be increased: take 2-3 tablespoons, I just drink the brine from these tomatoes, and when there is more oil, it already seems unnecessary.

Since I rarely cut tomatoes into halves or quarters, but into thin slices, my jars are packed tightly. 1 liter of water + table vinegar and spices - fill 2 liter and one 600 g jar of tomatoes by volume - in the photo there are three jars; all the brine according to the recipe was used for them.

By the way, tomatoes were not only used as an appetizer, but I used them for pizza: I chopped several slices and added tomato paste and olive oil.

Tomatoes in gelatin for the winter

I told you the basic recipe, the base, so to speak.

But you can prepare tomatoes for the winter in gelatin filling.

Spices for 1 liter of water

• 2 tbsp. spoons of salt (without top)
• 3 tbsp. spoons of sugar (replace some with erythritol-based saxam)
• 1 teaspoon peppercorns
• 1 teaspoon allspice
• 2-3 bay leaves
• 1 teaspoon ground sweet paprika
• 2 tbsp. spoons of gelatin
• 1 tbsp. spoon of vinegar essence (70%)

All preparations are as described above: greens, garlic, layers of onions and tomatoes.

Prepare the marinade: pour water, salt, sugar (or sakhzam), peppercorns, bay leaf, paprika into a saucepan. Just don’t add vinegar and gelatin.

While the brine is boiling, add about 100 g of water to the gelatin and place in the microwave for 20 seconds at full power. Then stir for another 10 seconds. Stir again for 10 seconds, all the gelatin should dissolve, do not bring to a boil.

When the brine boils, turn off the heat and pour in the gelatin solution. Stir and pour over tomatoes. We don’t add vinegar yet - it stands separately and waits in the wings.

We put the jars in a saucepan for sterilization, after the water boils in the saucepan (the brine does not boil in the jar), let it sit for low heat 10 minutes.

Turn off the heat, pour vinegar essence into each jar and immediately roll up. Wrap up warm and leave to cool. I need a little more than half a teaspoon of vinegar essence per 1 liter jar.

I have been making the recipe for tomatoes in gelatin for many years, I tried other options, but I came to the conclusion that this one is more convenient for me - when pouring vinegar essence before closing the bank. Since the jars do not boil during sterilization (the brine does not boil), gelatin does not lose its properties. It makes a very tasty snack.

Almost every housewife prepares tomatoes cut into slices for the winter; the recipe has gained popularity. Many options have appeared. Some people like to roll tomatoes mixed with onions into jars, others add all kinds of spices, getting unusual shades of marinade. The simplest recipe for preparing tomatoes, cut into slices, is popular. Do you want to learn the classics and save the harvest so that you can delight your household in the winter? delicious food? It's time to discover a unique classic way preparations. And a recipe with photos, tested in hundreds of kitchens, will help with this.

Tomatoes from the garden are ideal for winter planting. They are different from store bought ones. They have more aroma and freshness. The fruits are fleshy and juicy. The size is not important because the recipe calls for cutting the tomatoes into pieces. If a speck is found somewhere, you should not discard the vegetable: the rotten part is cut out. The harvest will not be lost, but will end up on the table.

Ingredients:

For preparation you will need:

• Tomatoes- any quantity;
• Garlic– 2 – 3 cloves per jar.

For marinade per 1 liter of water:

• Sugar- 2 tbsp. l.;
• Salt- 1 tbsp. l.

Please note that the recipe does not require adding vinegar. Tomato slices are perfectly preserved until winter in a salty-sweet marinade, releasing their own acid into it. If desired, you can add a couple of peppercorns.

How to cook chopped tomatoes for the winter without vinegar

1 . The recipe for tomato slices is unique in that you can prepare salad for the winter in any quantity. Experienced housewives They do it this way: first, prepare the tomatoes. The fruits will have to be washed thoroughly.

2 . Cut the tomatoes into slices so that when you open the seal, it is convenient to eat the contents. It is more convenient to cut small tomatoes into halves, medium fruits are divided into 4 parts, and very large ones, as in the photo, are cut randomly.

3 . Place the prepared slices in a glass container (0.5 l). Pack tightly, but do not press: you should not end up with porridge or puree.

4 . Peel the garlic, first dividing it into cloves. Add 2 - 3 cloves to each jar. You can put it both above and below.

5 . Prepare the marinade by first calculating required amount. Filling one half-liter jar requires about 200 grams of water. Measure out required quantity liquid according to the number of prepared jars, boil water, add salt and sugar.

6 . Fill the jars with filling. Pour slowly so that the marinade fills all the space left for it. Cover the top with a washed (metal) lid.

7. The next step will be sterilization of the lettuce. Place a diffuser in a saucepan (can be replaced with a regular cotton rag), pour in water, heat it on the stove so that the glass does not burst when the prepared jars are lowered into the container.

8 . Sterilize the tomatoes over low heat. Watch carefully when the water begins to boil. From this moment, count exactly 10 minutes. It will be enough for the vegetables to cook. Remove the jars while they are hot, place them on a towel, and roll them up. The seam must be turned over. Cooling occurs “upside down”. Slow cooling helps preserve the harvest, so cover the jar with a warm fur coat, terry towel, or blanket.

Delicious sliced ​​tomatoes are ready for the winter

Bon appetit!

Storage and use

It is best to store tomatoes in slices until winter in a room where the temperature is constantly maintained. A refrigerator will do, but usually housewives prepare up to 20 - 30 cans of this recipe with a photo, so it’s better to look for a place in the pantry or basement. You can eat rolled tomatoes with any side dish. The slices go perfectly with sour cream if you open the jar and remove the skin from the pieces. Bon appetit and happy harvest to everyone.

A good vegetable is the tomato. One bad thing is that keeping it safe and sound is quite problematic. Tomatoes have this property. They wrinkle, crack and deteriorate. As a result, part of the harvest either needs to be quickly eaten or sent to the nearest trash can. However, there is a way to preserve most of the fruits, even if they have lost their presentation. As a result, you won’t have to throw away the tomatoes, and you’ll be able to enjoy them in winter delicious snack. Let's look at other recipes that have received a large number of positive feedback on the Internet.

Cut tomatoes for the winter, recipe without sterilization for storage in the refrigerator

This is the easiest way to save chopped tomatoes. It is accessible even to those who are just trying to learn the art of cooking. The only disadvantage of such a preparation is that the resulting snack must be kept in the refrigerator, and the jars take up a relatively large amount of space. So what about large volumes and long-term storage there can be no speech here. Although if there are not very many tomatoes, then a couple of small jars can be prepared for the New Year.

The harvesting process is extremely simple. Cut the tomatoes into slices. Onion in half rings. Mix sugar with salt. Vegetable oil with vinegar and a small amount water. Place thick layers of tomatoes and onions in a clean jar, alternating. Sprinkle each layer of tomatoes with a sugar-salt mixture, and pour liquid seasoning over the layers of onions. Close the filled jar nylon cover and put it in the refrigerator.

Sliced ​​tomatoes for the winter with garlic

To save chopped tomatoes It’s better to roll them up longer, just like our grandmothers did. At the same time, based on the fact that the tomatoes will be chopped, they do not have to be canned in large jars. Half-liter containers are quite enough. For this volume you will need:

Tomatoes - approximately 300 g;
onion – about 150 g (about 2 medium heads);
parsley – 50 g;
garlic – 4 cloves;
bay leaf – 2 leaves;
allspice and black pepper – 4 peas each;
water – 0.4 l;
sugar and vinegar (9%) - one tablespoon each;
salt - half a tablespoon;
vegetable oil– 2 tablespoons.

Rinse and sterilize jars. Place laurel, peppercorns and garlic on the bottom. Peel the onion and cut into half rings. Remove the stems from the tomatoes and cut them into slices a little more than half a centimeter thick. Finely chop the greens.

Place the prepared vegetables in jars in layers, sprinkling each of them with chopped herbs. The jars must be filled to the very top, then pour vegetable oil and vinegar into each.

Now you can prepare the marinade. To do this, take a saucepan and boil water in it. Dissolve salt and sugar in boiling water, then boil the solution for another couple of minutes. Hot pickle pour into jars, trying to ensure that sediment (if any) remains at the bottom of the saucepan.

Cover jars with snacks with sterile metal lids and pasteurize in boiling water for about 15 minutes. After this, the snack can be rolled up. Turn the jars upside down, wrap them in something warm and leave to cool. Well, then you can transfer them to permanent storage in a cool place.

Sliced ​​tomatoes for the winter with gelatin

You can make an excellent snack if you add gelatin to the marinade. The result will be chopped tomatoes in jelly. The products for such canned food will be the same as in the previous recipe. True, you should not add vinegar to the appetizer, and the amount of salt and sugar can be increased slightly, but not more than 2 times. And, of course, you will also need gelatin, about 10-15 g.

The cooking process is similar to the previous option. As for gelatin, you must first pour it cold water and let it swell for 40-45 minutes. The prepared product must be poured into boiling brine, after which it can be poured over the chopped tomatoes. It is not necessary to sterilize this preservation. It keeps well anyway.

Marinated tomatoes in halves

I offer you several recipes for chopped pickled tomatoes for the winter. Tomatoes should be chosen that are fleshy and strong, not overripe. Otherwise they will not be able to maintain their shape.

Marinated tomatoes in halves without sterilization.

We will need: tomatoes, garlic, allspice, salt, sugar, vinegar, sunflower oil And glass jars, Certainly.

Cut the washed tomatoes into halves. We clean and wash the garlic. We also wash the jars thoroughly and pour boiling water over them. Place a few cloves of garlic and a few peppercorns at the bottom of the jar. Carefully place the tomatoes cut side down. Fill the jar with boiling water, close the lid and let stand. In the meantime, prepare the marinade.

Marinade for 3.5 liters of water:
1.5 cups sugar, 2 tbsp. spoons of salt, 1.5 cups table vinegar. Add sugar and salt to the water, stir, bring to a boil and add vinegar.
After 10-15 minutes, drain the water from the jar and fill the tomatoes with boiling marinade to the very top, adding 1 tablespoon (per liter jar) of vegetable oil to the jar at the end. Roll up with a sterilized lid. Turn the tomatoes upside down and leave the jar in this position until it cools.

Marinated chopped tomatoes with onions without sterilization.

You will need:
tomatoes, onions, peppercorns, parsley, bay leaf, horseradish leaves, currant leaves

I put spices in a jar. Then add tomatoes and chopped onions. Fill the jar with boiling water, close the lid and let stand for 10-15 minutes. In the meantime, prepare the marinade.

Marinade for 1 liter of water:
3 tbsp. sugar, 1 tbsp. spoons of salt, 80 g 9% vinegar. Add sugar and salt to the water, stir, bring to a boil and add vinegar.

Fill the tomatoes with boiling marinade to the very top, adding 1 tablespoon (per liter jar) of vegetable oil to the jar at the end. Roll up with a sterilized lid. Turn the tomatoes upside down and leave the jar in this position until it cools.

Sliced ​​tomatoes with onions for the winter

Recipe: chopped tomatoes with onions, very affordable and easy to prepare. In winter it is in great demand.

You will need:
tomatoes, onions, peppercorns, cloves, bay leaf

Marinade for 1 liter of water:
1 tbsp. heaped spoonful of salt, 5 tbsp. level spoons of sugar, 1 teaspoon of essence.

Rinse the tomatoes well. Cut into 4 - 6 pieces. Peel the onion and cut into half rings.
Rinse the jars well; you don’t have to sterilize them, but simply pour boiling water over them.
Place a little onion, 5 peppercorns, 1 clove, 1 bay leaf at the bottom of a liter jar. Then place the tomatoes. Pour in the marinade.
Sterilize for 10 minutes in a water bath, cover with lids, then roll up and wrap well. When cool, remove to storage. Sliced ​​tomatoes with onions for the winter - great snack! Bon appetit!

Tomatoes with onions in jars

Unusual tomatoes are obtained using this recipe. Tomatoes cut in half combined with onions give interesting taste. Try making tomatoes and onions in jars.
You will need: Tomatoes, onions, garlic - 1 clove, vegetable oil - 3 tbsp. spoons.

Marinade for 1 liter of water:
salt - 1 tbsp. spoon (without top), sugar - 2 tbsp. spoons with top, allspice - 10 pcs, hot pepper - 10 pcs, 9% vinegar - 1 tbsp. spoon, bay leaf - 3 pcs.

Sterilize jars. Place spices, dill, garlic and vegetable oil at the bottom of a liter jar.
Cut the tomatoes lengthwise into two parts. Peel the onion and cut into large rings.
Place the tomatoes in a jar, cut side up. Place on the cut onion rings. Fill the jar to the top.
Prepare the brine. Boil all ingredients in water. Cool until warm. Pour warm brine over the tomatoes. Cover with a lid and sterilize the liter jar for 15 minutes.
After that, roll it up. Tomatoes and onions in jars turn out very tasty.

Sliced ​​tomatoes marinated with onions for the winter

Delicious tomatoes for the winter, eaten together with marinade, especially if large chopped tomatoes are preserved in this way.

Ingredients for 2 liters ready-made salad
2 kg of tomatoes, 2 heads of garlic, 2 small onions, a bunch of parsley, 2 tsp. vegetable oil.

Marinade for 1 liter of water:
50 ml 9% vinegar, 2 tbsp. salt without a slide, 3 tbsp. sugar without a slide, 1 tsp. black peppercorns, 1 tsp. allspice peas, 2 pcs. bay leaves.

Wash the tomatoes and dry with a paper towel. Choose ripe but firm tomatoes for canning. Cut the tomatoes into halves or quarters. You can marinate very large and damaged tomatoes in this way by cutting them into octagons and cutting out unsightly places.
Wash the parsley and chop it finely.
Peel the garlic and cut into slices.
Peel the onion and cut into rings.
Place chopped parsley and garlic on the bottom of the prepared jars, pour in calcined vegetable oil (1 tsp per liter jar).
Place the tomatoes in jars on top of the greens, interspersing them with onion rings.
Boil the marinade with spices, turn off the heat and pour in vinegar. On two liter jar you will need 1 liter of marinade, per liter - 500 ml. If your tomatoes are very small, expect to use a little more salt and sugar than in the recipe.
Pour the marinade over the tomatoes, and the marinade should not be boiling: very hot, but not boiling.
Place a pan of water on the fire and heat it until hot. Place the jars in a pan with hot water, cover with clean lids and sterilize liter jars 12 minutes, two-liter 15 minutes.
Roll up, turn over onto the lid, under the fur coat until it cools. After a month, pickled tomatoes can be eaten.