Marinated tomatoes in adjika. Delicious pickled tomatoes with horseradish for the winter - step-by-step photo recipe. Pickled tomatoes with vinegar and aspirin

Hi all! We continue the topic of conservation. I would like to store more goodies for the winter, so that later my eye will be pleased with a full pantry. And today a popular topic is pickled tomatoes. They are closed almost as often as the ones I wrote about earlier. And this is not surprising, because the sweet-sour, sometimes spicy taste of tomatoes cannot but be liked. I offer 12 recipes for preparing this preparation at once!

And a few more words about the important. For preservation you need to use only coarse rock salt. Never use iodized or extra salt.

Banks must first be sterilized in any convenient way. This applies to absolutely all recipes considered today. First, wash the glass with soda, and then hold it over steam until transparent (drops of water will flow down). If you have an electric oven, you can sterilize it in it. Place the jars in a cold oven and turn on the heat to 150 degrees. After heating, keep the container in the oven for 15-20 minutes. Then don’t take them out right away, but let them cool gradually.

This preparation immediately differs from all other recipes in its appearance. It looks like snow has fallen and covered the tomatoes. The result is tomatoes “in the snow.” It's beautiful, but also very tasty. In addition, you don’t need to use a whole bunch of different spices and herbs; garlic plays the main role here. Try this way to preserve your red vegetables and surprise your loved ones (the surprise will be pleasant!).

tomatoes - 2 kg
water - 1.5 l
grated garlic - 1 tbsp. with a slide
salt - 1 tbsp.
sugar - 100 gr.
vinegar 9% - 2 tbsp.

How to cook:

1. Wash and dry the tomatoes. It is better to choose not very large fruits so that more of them can fit in the jar. Place the tomatoes in prepared sterilized containers. Do not press too hard, leaving the vegetables intact and not cracked.

You can use jars of any size. For example, for one liter you will need 0.5 liters of water, 1/3 tbsp. salt, 33 gr. sugar, 2/3 tbsp. vinegar, 1/3 tbsp garlic. And if you use three containers per 1 liter, then take the norm as in the list of ingredients. Or the same amount can be taken for two one-and-a-half cans.

2. Pour boiling water over the tomatoes to warm them up. Cover with a lid and let stand for 15 minutes.

3. Peel the garlic and grate it on a fine grater. Alternatively, pass it through a press. To quickly peel a head of garlic, cut off the root, crush it with a knife, place it in a bowl and cover with a lid. Shake the bowl and its contents vigorously (you can even dance). Open the lid and the garlic is peeled. This is how you can get through routine work in a fun and quick way.

4.Meanwhile, prepare the brine. Pour water into a saucepan and boil it. Add salt and sugar, dissolve all the crystals. Boil the marinade for a couple of minutes. Turn off the heat and add vinegar.

5. Drain the hot water that was poured over the tomatoes. Be careful not to get burned. Place grated garlic on top and fill with prepared brine to the very top. You can let the marinade spill out of the jar a little.

6. Roll up the workpieces with lids that have previously been in boiling water. Twist the finished roll a little so that the garlic subsides. In this case, the brine may become slightly cloudy. Don't worry, this is normal, garlic oil is released.

7. Turn the resulting deliciousness upside down, wrap it in a blanket so that it cools slowly and sterilization continues. Leave the canned food for a day, and then put it in a dark place where the sun's rays do not penetrate.

8. Already on New Year’s Day you can open the jar and try what happened. I promise it will be delicious!

Pickled cherry tomatoes are to die for

Do you want to prepare delicious preserves so that you can put them on the holiday table and serve them for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they have a sweet taste, and certain spices will make them a little crunchier, more dense.

Ingredients (for a half-liter jar):

Cherry tomatoes
horseradish root - a small piece
black peppercorns - 3 pcs.
garlic - 1 clove
bay leaf - 0.5 pcs.
dill umbrella - 1 pc. small (you can take dill seeds)
tarragon - 0.5 sprigs

For the marinade:

water - 1 l
salt - 1 tbsp.
sugar - 2 tbsp.
vinegar 9% - 2 tbsp.

Cooking method:

1. Wash the cherry tomatoes and make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.

For such preparations, you can take small jars, half-liter or liter. The tomatoes are small and will fit well.

2. Place all the prepared aromatic spices at the bottom of each jar: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The amount of spices can be taken according to taste and availability; there are no required proportions. If you want it spicier, add more horseradish and garlic; if it’s more aromatic, focus on herbs.

3.Place the tomatoes in the jars without pressing them with your hands.

4.Make the brine. Pour water into a saucepan, add salt and sugar. Place on the fire and bring to a boil. Cook for two minutes, then add vinegar. There is no need to boil the vinegar so that it does not evaporate.

5.Pour the prepared brine over the tomatoes and cover with sterile lids.

To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.

6. All that’s left to do is to sterilize the preserved food. Take a large and wide pan. Be sure to cover the bottom with cotton cloth. Place your jars (careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the hangers of the jars. The water pours out hot because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst due to temperature changes.

7.After the water boils, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes at a gentle boil. Remove the disinfected canned goods from the boiling water and roll them up. It is convenient to remove the glass with special tweezers, there is less chance of getting burned.

8. Place the pieces on the lids and let them cool completely. Make sure that the jars are sealed tightly and that the brine does not leak. That's all. It’s quite easy to prepare delicious pickled cherry tomatoes for the winter.

Red tomatoes marinated with mustard for the winter

Mustard seeds are a frequent guest in canning. You can use them, or you can also use tomatoes. Your preparations for this recipe will turn out very fragrant, since they will also be added to them. Also, the taste of pickled fruits will be slightly sweet.

Ingredients (for 2 liter jar):

tomatoes
basil - 3 sprigs with leaves
mustard seeds - 1 tbsp.
garlic - 2-3 cloves
sugar - 6 dessert spoons
salt - 1.5 dessert spoons
acetic acid 70% - 1 des.l.

Preparation:

1.As you can see, the ingredients are given for a two-liter jar. If you marinate in a three-liter container, then take 6 tablespoons of sugar and 1.5 tablespoons of salt. Vinegar essence will need 1 tbsp. Sterilize the container in advance and place basil sprigs on the bottom (it is better to scald them with boiling water first), mustard seeds, chopped garlic and peppercorns.

2. Place the washed tomatoes tightly in the jar, but do not compact them too much so that the fruits remain intact.

3. Pour boiling water over the tomatoes, filling the entire vessel to the brim. Cover with a sterile lid and leave until cool (the jar should be warm enough to handle with bare hands).

4.Pour warm water into a saucepan, add salt and sugar to it, boil for one or two minutes. Pour acetic acid directly into the jar itself.

5.Pour the prepared brine over the tomatoes and roll up. Turn it over, wrap it under a fur coat and leave it to cool for a day. The sterilization process will continue under the blanket. All that remains is to put the preparations in storage and wait for a tasty winter.

Sweet tomatoes with vinegar without sterilization in 1 liter jars

This is a recipe for sweet tomatoes, a minimal set of spices, no fresh herbs required. Such preparations are stored well, and in winter they delight with their taste. If you like sour pickled tomatoes, you may not like the sweet version, I warn you right away. But all those with a sweet tooth will be able to satisfy their souls in this recipe.

Ingredients for 3 liter jars:

tomatoes - 1.6-1.8 kg
water - 1.5 l
salt - 1 tbsp. with a slide
sugar - 200 gr.
bay leaf - 3 pcs.
black peppercorns - 5 pcs.
allspice peas - 5 pcs.
cloves - 5 buds
dill seeds - 1/2 tsp.
vinegar 9% - 100 ml

Preparation:

1. Wash the jars with soda and sterilize them. Pour boiling water over the lids and leave for 5 minutes. Wash and dry the tomatoes so that there is no raw water on them.

2. Place the tomatoes in prepared jars. But to prevent them from bursting due to heat treatment, make punctures near the stalk. You can pierce each fruit crosswise twice with a fork or make 4 punctures with a toothpick.

3. Pour boiling water over the tomatoes to the very top. To avoid glass breaking, fill not immediately to the edge, but in parts so that the jars have time to warm up.

4.Cover the pieces with lids (remove them from boiling water with a fork or tweezers) and leave for 15 minutes.

5.Using a special nylon lid with holes, drain the water from the jars and cover them again with metal lids. Measure out the amount of water, it should be 1.5 liters. If it turns out less, add more. Pour salt and sugar into the water, as well as all the dry spices - black and allspice, bay leaf, cloves and dill seeds. Cook for two minutes after boiling.

Dill seeds can be bought at any pharmacy and used in canning.

6.When the sugar and salt dissolve, turn off the heat and pour in the vinegar, stir.

7. Immediately pour the boiling marinade over the tomatoes so that a little overflows over the edge of the jar. And screw the lids on tightly. Turn the canned food upside down and wrap it up. Leave until completely cool. After just a month and a half, you can open the blank and try what happened.

Canned tomatoes with cucumbers - assorted in 3-liter jars

Tomatoes can be combined with cucumbers and you will get a delicious assortment of vegetables. According to this recipe, the cucumbers will be crispy, all vegetables will be moderately sweet and sour. Vinegar is not used here; citric acid is used instead. There is no need to sterilize the preserved food; it is done by pouring boiling water twice.

Ingredients for a 3 liter jar:

cucumbers
tomatoes
garlic - 2 large cloves
dill umbrellas - 3 pcs.
cherry leaves - 4 pcs.
currant leaves - 2-3 pcs.
allspice peas - 4-5 pcs.
black peppercorns - 6 pcs.
salt - 2 tbsp. no slide
sugar - 5 tbsp.

How to prepare assorted dishes:

1.If you have already cooked, you know that these vegetables need to be prepared in a special way before marinating. First, wash them, trim the ends and soak in cold water for 2-4 hours. This way you will achieve a good crunch.

2.Tomatoes and herbs need to be washed very well, like jars. Place greens (currant and cherry leaves, dill umbrellas), peppercorns and chopped garlic at the bottom of each three-liter container.

3. Place cucumbers and tomatoes on the spices. There are no strict proportions for vegetables. You can take them 50/50, you can have more cucumbers or vice versa, as you wish.

Most often, cucumbers are placed on the bottom and tomatoes on top. But you can lay it out in layers, so that later it is convenient to get the vegetable you want.

4. Pour boiling water over the resulting assortment, cover the jars with lids (dip the lids in boiling water in advance) and let the vegetables warm up for 15 minutes. Meanwhile, put another portion of water to boil.

5. Drain the slightly cooled water from the jars and pour boiling water (fresh) over the preparations a second time and leave for 10-15 minutes. Meanwhile, boil a new portion of water again. After the allotted time, drain the liquid from the jars.

6.Pour salt, sugar and citric acid into each container. Fill with boiling water to the brim and seal tightly with lids. Shake each jar a little to dissolve the salt and sugar. Then turn the canned food upside down and leave it until it cools. There is no need to wrap it up.

Pickling tomatoes with onions - a very tasty recipe

I think you are making a salad of fresh tomatoes and onions. This is a classic combination; tomatoes love onions. And you can also marinate them with this vegetable. It turns out delicious, if you let your guests try it, they will definitely ask for the recipe for their piggy bank.

Ingredients:

tomatoes
onion
black peppercorns
allspice peas

For marinade per 1 liter of water:

salt - 1 tbsp.
sugar - 4 tbsp.

Acetic acid 70%:

for 1 liter jar - 1 tsp.
for a 2 liter jar - 1 des.l.
for a 3 liter jar - 1 tbsp.

Preparation:

1. Wash and dry the tomatoes. Use a toothpick to make a deep puncture in the place where the stalk was attached. You can also pierce it with a small knife. The puncture is done so that the tomatoes are better salted and the skin does not burst too much.

2. Peel the onion and cut into rings about 5 mm thick.

3. Wash and sterilize the jars in a convenient way. Place a slice of onion at the bottom of each container and fill the container halfway with tomatoes. Then add another 3-4 slices of onion and a pinch of black peppercorns and a couple of allspice peas. Continue filling the voids with tomatoes. Top with a couple more onion slices and another pinch of pepper.

No need to add dill, horseradish, garlic. These additives are not appropriate in this recipe.

4. Pour boiling water over the workpieces and close with sterilized lids, which must be boiled in advance and kept in boiling water until this moment.

5. Leave the tomatoes until they cool, about 30 minutes. The glass of the jar should not burn your hands. Drain the water into the pan; for convenience, use a lid with holes.

6.Measure the amount of water so you know how much sugar and salt you will need. The calculation is given for 1 liter. Approximately 1 liter of water is required for a two-liter jar. Pour the required amount of sugar and salt into the water and place the marinade on the stove. Bring to a boil, stirring until everything is well dissolved. Boil for a couple of minutes and you can pour boiling brine over the tomatoes.

7.Pour vinegar on top of each jar. If you make it in two-liter containers, then you need to take 1 dessert spoon of acetic acid, 1 tsp for a liter container, 1 tbsp for a 3-liter container. Cover with lids and roll up.

8. Turn the twists over and cover them with something warm for a day. This preservation can be stored at room temperature, most importantly in a dark place.

Crispy green tomatoes with garlic and carrots

Green tomatoes are firmer than ripe ones. This means that when closing for the winter, they will not spread from the boiling water, but will be crispy. In addition, I suggest not just marinating them, but stuffing them with carrots and garlic. The result will be an excellent snack, more masculine, spicy, since it also contains hot pepper.

Ingredients for a 1.5 liter jar:

green tomatoes - how many will go into a jar?
carrot
garlic
chili pepper - 0.5 pcs. (taste)
fresh parsley - 3 sprigs
bay leaf - 1 pc.
black peppercorns - 4 pcs.
cloves - 3 buds

For 6 liters of marinade:

water - 2.5 l
sugar - 1 tbsp.
vinegar 9% – 350 ml
salt - 2 tbsp.

How to cook:

1.Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as a filling for the tomatoes. These vegetables need to be cut into fairly thin slices. For one tomato you will need about 0.5 cloves of garlic.

2.Make cuts on the green fruits into which the filling will be inserted. Cut large fruits crosswise, but not all the way; for small fruits, you can make one cut. Place carrot and garlic pieces into these holes. You don’t need to apply a lot so that the tomato doesn’t fall apart and keeps its shape.

3. Place spices at the bottom of each jar - parsley, bay leaf, black pepper, cloves and hot pepper (cut into rings). Place the stuffed tomatoes fairly tightly.

Place tomatoes of approximately the same size in one jar - large ones in one container, small ones in another.

4.Take a wide saucepan in which you will sterilize canned food. Place a cloth on the bottom to prevent the jars from bursting during the process. Place the filled containers in this pan, cover them with scalded lids, and fill them with warm water up to the hangers.

5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and cook for a minute. Pour in vinegar and bring to a boil. Now you need to pour the marinade into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of preparations. This can be 6 liter, 4 - one and a half liter cans or 2 three liter cans.

6. Pour the marinade to the very top; if it spills a little, it’s okay. Cover full jars with lids. First, wait until the water boils in the pan where the preserves are placed. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.

7.Remove the preserved food from the pan and seal it for the winter. Turn the jars over, wrap them and leave them for a day. You can try such unusual tomatoes in about two months, when they are sufficiently marinated and acquire pungency, acidity, and sweetness.

How to pickle tomatoes with aspirin and vinegar - a simple recipe

This is the fastest recipe. There is no need to sterilize canned food and warm it up. The tomatoes are poured with boiling water and immediately twisted. Aspirin increases acidity, so products are stored well with it. If in doubt, you can try rolling one jar using this recipe. And if everything goes smoothly, then next year everything can be done in much larger volumes. Just remember to bookmark this page so you don't lose the recipe.

Ingredients for a 3 liter jar:

tomatoes
garlic - 2 cloves
black peppercorns (you can use a mixture of peppers) - 10-12 pcs.
horseradish leaf - 1 pc.
salt - 1 tbsp.
sugar - 2 tbsp.
vinegar 9% - 50 ml
aspirin (acetylsalicylic acid) - 3 tablets

Cooking method:

1. Wash the horseradish leaf and scald with boiling water. Place it in the bottom of a three-liter sterilized jar. Tomatoes must be washed and dried. Make a hole in each tomato with a toothpick in the stem area, this will make it easier for the brine to get inside. Fold the ripe fruits halfway into a glass container.

2. Add garlic (you can whole, you can cut) and peppercorns and continue filling the jar.

3. Place aspirin tablets, salt, sugar and vinegar on top of the vegetables. Pour boiling water to the top and immediately roll up. Shake the jar a little to dissolve all the loose ingredients. Place the blanks on the lids and check the quality of the twist. Wrap the canned food very well on all sides in several layers (with a towel, blanket, blanket, old fur coat - your choice).

4.Let the tomatoes cool completely. According to this recipe, pickled tomatoes taste like barrel tomatoes. Try it, it's very simple.

Tomatoes with citric acid (without vinegar) with garlic inside

When you take this tomato out of the jar, a surprise filling in the form of garlic will await you. And we all know how delicious pickled garlic is. There is no vinegar in this recipe, we will put lemon instead.

tomatoes
garlic
allspice peas - 2 pcs.
black peppercorns - 5-6 pcs.
cloves - 2 pcs.
bay leaf - 1 pc.

For marinade per 1 liter of water:

sugar - 150 gr. (6 tbsp)
salt - 35 gr. (1.5 tbsp)
citric acid - 1 tsp. with a slide

Preparation:

1. Wash the tomatoes and wipe dry with a napkin. Peel the garlic and cut lengthwise into long strips. Make two cuts crosswise on the stem of each tomato with a knife. Insert a piece of garlic into the resulting hole, pushing it inside the fruit.

2. Take clean, sterilized jars, 2 liters in volume (you can use others, just increase or decrease the amount of spices proportionally). At the bottom of each container, place one bay leaf, a couple of allspice peas, 5-6 pcs. black pepper, two buds of cloves. Next, fill the glass container with tomatoes.

3. Slowly pour boiling water over the jars to the top. Cover with lids that need to be scalded in advance. Let the tomatoes warm through for 10 minutes.

To prevent the jars from bursting, you can place a metal knife under them or pour boiling water onto a spoon.

4.Drain the water from the jars into a saucepan. For convenience, buy a special lid with holes. You will need to cook a marinade based on the drained liquid. And it’s easy to do: add sugar, salt and citric acid to the water. But first, measure how much moisture has drained. On average, a two-liter container holds 1 liter of water.

5. Bring the brine to a boil and pour it boiling into the tomatoes. Roll up the lids, check for leaks (try to see if the lid rotates). Turn the canned food over, cover with a towel and let it cool. And in winter, you will open such a preparation and will not notice how quickly the jar is empty, because it turns out very tasty.

Recipe for pickled tomatoes with carrot tops

I’ll say right away that this recipe has been tested over the years and the tomatoes turn out tasty and sweetish. In this case, you do not need to use any spices or herbs, except for carrot tops. It is the carrot leaves that give tomatoes their special taste. It is very simple to prepare such preservation, the set of ingredients is minimal, and the result is gorgeous.

Ingredients for a 2 liter jar:

tomatoes
carrot tops - 2 sprigs
salt - 40 gr. (1 heaped tablespoon)
sugar - 100 gr. (4 heaped tbsp)
vinegar 9% - 70 ml

How to cook:

1. Wash the tomatoes and place them tightly in sterilized jars. When you reach the middle, add two sprigs of carrot tops. At the same time, you should have water for pouring boiling on the stove and boiling the lids for 3-5 minutes.

2.When the tomatoes are laid, they need to be filled with boiling water to the top and covered with boiled lids. Leave the workpiece in this form for 20 minutes.

3.Now drain the water from the cans into a saucepan, add salt, sugar and vinegar. Stirring, bring the marinade to a boil. Pour boiling brine over the tomatoes and roll up. Turn it over and see if the lids are leaking. Cover with a blanket and let cool.

4. That’s it, quickly and easily, you’ve rolled up these tasty and bright vegetables. One fill is enough to keep canned goods well in a cool, dark place.

Brown tomatoes for the winter with cinnamon and cloves - video recipe

Tomatoes and cinnamon are a great combination. Last time I wrote a cooking recipe, be sure to check out the recipe at the link. This time the tomatoes are marinated with cinnamon. In this case, other spicy spices are used, which give a magical aroma. I can safely say that not a single guest will refuse such a treat. Watch the video and repeat!

Tomatoes with apples and apple cider vinegar - a very tasty recipe

For last I left the original recipe for preparing tomatoes and apples. The variety of apples you can take is white filling, Antonovka - sour or sweet and sour. Thanks to the special aroma of these fruits, tomatoes are unusual. In addition to apples, you will need a lot of garlic, as well as apple cider vinegar, which will make the vegetables more dense.

Ingredients for a 3 liter jar:

tomatoes
apples - 3 pcs.
garlic - 9 cloves
black peppercorns - 10 pcs.
allspice peas - 3 pcs.
salt - 1 tbsp. with a slide
sugar - 4 tbsp.
apple cider vinegar 6% – 50 ml

Preparation:

1. Cut the apples into 4 parts, remove the seeds and tail. Peel the garlic and wash the tomatoes. Place tomatoes, apples and garlic in a sterile jar, alternating. Pour boiling water over all this wealth and cover with a lid (sterilize it first). Let the workpiece stand for 20 minutes to warm up and sterilize.

2.Pour water from the jar into the pan. Pour salt, sugar, peppercorns into it and bring to a boil. Mix well to dissolve all the crystals.

3.Pour apple cider vinegar over the tomatoes. When the brine boils, pour it to the very edge of the jar and roll it up.

If you read to the end, it means you have become 12 recipes richer. And these are not just recipes, but the best and most delicious ones. Each has its own zest, which will make winter preparations a work of art. Prepare pickled tomatoes, devour them on both cheeks in winter, and then come to my blog for a new portion of goodies. See you in the new article!

Tomatoes in a spicy sauce turn out very appetizing, moderately spicy and aromatic. In addition, pickled tomatoes in adjika are prepared without the addition of citric acid or vinegar, which makes the pickle more useful than regular canned pickles. The amount of chili can be adjusted depending on your preferences. If you like spicy dishes, increase the amount by 2-3 times. If you are making a preparation for children, exclude hot peppers from the ingredients completely.

Due to the fact that tomatoes contain acid, they are perfectly stored for a long time (so they can be safely stored for future use).

For our preparation, you can use tomatoes of any variety or color, the main thing is that they are dense and ripe. And in order to prevent the tomatoes from “bursting” during heat treatment, they must be pierced with a wooden splinter in several places.

Taste Info Tomatoes for the winter

Ingredients

tomatoes – 2.5 kg;
paprika – 2 pcs.;
chili – 1 pc.;
garlic – 100 g;
allspice and cloves – 4–6 pcs each;
sugar – 4 tbsp. l.;
salt – 1.5 tbsp. l.

How to cook delicious pickled tomatoes in adjika

Our preparation consists of two parts. First we will cook adjika, and then pour it over the tomatoes placed in jars as a marinade. Our quantity of tomatoes yields 3-4 half-liter jars of ready-made pickles.

First, let's select the right amount of vegetables and seasonings. Wash the tomatoes and sweet peppers well under running water and let them dry. Let's divide the tomatoes into two parts: set aside those tomatoes that we will put in jars (this is 1/2 of the total quantity). They should be approximately the same size, dense and tight.

Now let’s prepare all the fruits for adjika: cut the tomatoes (1250 grams) into arbitrary segments, remove the seeds from the paprika, peel the garlic cloves, and chop the chili. Place all the fruits in the bowl of a food processor or blender.

Let's work on the second half of the tomato. We first heat the glass container in the oven (any sterilization method can be used).

Place the remaining clean tomatoes in dry containers, trying to fill them to the very neck (do not forget to pierce them). There is no need to crush the fruits so as not to damage their structure. Add spices to each container. We cover our blanks with lids (loosely).

Now let's prepare adjika. Grind the prepared vegetables with a blender, pour the resulting puree into a saucepan. Pour in sugar and table salt. Cook the mixture over low heat for 15–17 minutes.

Pour boiling adjika over the tomatoes. We try to cover all the fruits. To prevent our tomatoes from bursting, put a teaspoon on top of the jar and carefully pour boiling adjika onto the spoon.

Then remove the spoon, close the jars with lids and heat in the oven (120 C) for 20 minutes. This method of sterilization helps to heat the contents of the jars evenly. Hermetically seal the tomatoes in adjika, turn them over and cover with a warm blanket. After cooling completely, store the tomatoes in a kitchen cabinet or dark cellar (preferably up to 20 C).

Pickling refers to the canning of vegetables with the addition of food acid, which suppresses many bacteria, especially in the presence of salt. Sugar, vegetable oil, spices, garlic and onions are also added to the marinade. Perhaps the most delicious are pickled tomatoes, the calorie content of which is only 15 kcal per 100 grams.

Delicious pickled tomatoes with horseradish for the winter - step-by-step photo recipe

For lovers of homemade pickles, I suggest preparing tomatoes marinated with horseradish. The preparation is perfectly stored in the apartment and turns out very tasty and aromatic. The cooking technology is as simple as possible, does not require expensive ingredients and a lot of time.

Cooking time: 45 minutes

Quantity: 3 servings

Ingredients

Tomatoes: 1 kg
Horseradish root: 20 g
Garlic: 4-5 teeth.
Parsley: 0.5 bunch
Sweet pepper: 1 pc.
Water: 650 ml
Salt: 50 g
Sugar: 3 tbsp. l.
Table vinegar: 4 tbsp. l.

Cooking instructions

Spicy variation of preparation with garlic

For this recipe, in addition to tomatoes, you need to prepare the following products (based on a three-liter jar):

salt – 3 dec. l.;
granulated sugar – 1 tbsp. l.;
vinegar essence – 2 tsp;
hot pepper – 3 cm;
garlic – 2 large cloves;
cloves – 2 buds;
water – 1.6 l.

Step by step process:

The fruits are suitable: smooth, ripe, medium-sized, preferably elongated. Wash them thoroughly with cool water, remove the stalk, if any, and pierce the area with a skewer without damaging the skin.
In clean, scalded jars, place 2 large cloves of garlic on the bottom (you can cut them into two parts), 1 bud of cloves and 2 cm of capsicum.
Next, pack the tomatoes tightly and add hot water. After 5 minutes, drain the liquid and add fruit if there is free space.
Repeat filling.
At the same time, cook the brine (water, salt and sugar). Let it boil for 1-2 minutes, remove from heat, pour in vinegar essence.
Carefully pour hot water into jars up to the neck, cover with scalded lids and, shaking slightly, wait 2-3 minutes so that all the air comes out and the liquid penetrates everywhere.
If necessary, add marinade, seal the jars and leave to cool upside down.
Store in the refrigerator or cellar.

Another recipe for pickled tomatoes consists of:

tomatoes – 2 kg;
salt, granulated sugar - 1.5 dess. l.;
vinegar 8% - 1 dec. l.;
chopped garlic - 3 cloves;
allspice – 4-6 peas;
bay leaf – 1 pc.

What to do:

Place the washed fruits in a pasteurized liter jar and pour boiling water over them twice, leaving for 15 minutes.
For the last time, drain the liquid into the pan, add all the spices except vinegar and simmer for 2 minutes.
Remove the brine from the heat, add vinegar and immediately pour back into the jars.
Roll up with sterile lids; when cool, store.

With mustard

Marinated tomatoes with mustard have a special aroma and unique taste. To prepare 1 three-liter container you need:

Tomatoes - how many will be included.
Water – 1.6 l.
Sugar – 45 g.
Salt – 60 g.
Mustard powder – 30 g.
Dill - 1 umbrella.
Bay leaf – 1 pc.
Vinegar – 2 tsp.

How to marinate:

Wash the fruits thoroughly and dry.
Pour water into a container, add granulated sugar and coarse salt, boil for 2 minutes.
Place the fruits in sterilized jars and add dry mustard. Throw in the dill umbrella and bay leaf, pour in the vinegar.
Pour hot marinade filling, roll up, cover with a blanket until completely cooled.
Transfer to a cool place for storage.

Option with mustard seeds

You can marinate tomatoes not only with mustard powder, but also with whole mustard seeds - then they will turn out just like store-bought ones.

For 2 kg of vegetables you need to prepare:

salt – 50 g;
sugar – 45 g;
vinegar 8% - 0.5 tbsp. l.;
garlic – 4 cloves;
hot pepper – 2 cm;
black pepper - 5 peas;
mustard seeds – 30 g;
dill sprigs – 8 pcs.;
bay leaf – 4 pcs.

How to preserve:

Pour 1.6 liters of water into a saucepan (per 3 liter jar), add granulated sugar and salt.
While the marinade is boiling, place the prepared tomatoes in scalded jars, interspersing them with spices.
Add vinegar to the boiling marinade and pour it into the filled container.
Roll up, cool, refrigerate.

Not everyone likes to roll up jars - it is much easier to close them with plastic lids. But under them, pickles and marinades often begin to “ferment.” To prevent this from happening, a mustard stopper will come in handy.

Tomatoes marinated under mustard cork

The main difference in the recipe is that the finished marinade needs to be cooled and only then poured into jars with tomatoes and spices:

Place the fruits in the container, not reaching 2 cm from the edge.
Pour in cold marinade (with increased salt content up to 75 g per 1.6 l and ½ tbsp. 8% vinegar) so that it covers the tomatoes completely.
Wrap the neck with a sterile bandage, folded in three layers, so that its edges hang down on all sides.
Sprinkle 2.5 tbsp on top. l. mustard powder and cover with a hot plastic lid.

With vinegar

The preparations for this recipe stand well in the room. For a jar (1 liter) you need:

small tomatoes – 650 g;
water – 1 l;
coarse salt – 45 g;
granulated sugar – 20 g;
6% vinegar – 3 des. l.

Step by step description:

Place the fruits tightly in a jar and fill with hot water, cover with lids.
At the same time, prepare the marinade mixture (water, sugar, salt).
After adding vinegar, pour it into jars of tomatoes, after draining the water from them.
To store in a warm room, pasteurize the jars for 13 minutes and roll up.

With citric acid

Not everyone likes vinegar-based marinades, and for some it is simply contraindicated. An alternative option: filling with citric acid - it is not so harsh and does not interrupt the own aroma of tomatoes and spices.

It is more convenient to preserve vegetables in liter containers with double filling. When using containers of larger volume, you will need to fill it three times so that the fruits are well and completely warmed up.

For a jar (1 l) you need to take:

tomatoes – 650 g;
garlic – 2-3 cloves;
dill umbrellas – 2 pcs.;
pepper – 4 peas;
laurel – ½ part.

For filling:

water – 600 ml;
coarse salt - 1 tbsp. l. without slide;
granulated sugar – 1 dec. l.;
citric acid – 1 coffee spoon.

How to marinate:

Prick the tomatoes at the stem to prevent the skin from bursting.
Place all the spices (leave one dill umbrella) and vegetables into the prepared jars, leaving the dill on top.
Then add hot water and wait 11-12 minutes.
During this time, make a marinade filling from the indicated ingredients.
Pour the boiling brine into jars, after draining the water.
Roll up, turn over and keep until completely cooled.

Sweet pickled tomatoes

This option differs from the vinegar recipe only in the sugar concentration. It should be put 5-7 tbsp. l. But there is a more complex method of marinating with vodka.

Adding vodka or diluted alcohol not only gives an unusual taste, but also contributes to better preservation of canned food.

For the recipe take:

ripe fruits – 650 g;
vodka – 1 des. l.;
sugar – 4 tbsp. l.;
coarse salt - 1 tbsp. l.;
dill - 1 umbrella;
horseradish leaf – 15 cm;
garlic – 2-3 cloves;
pepper – 5 peas.

What to do:

Place the spices and tomatoes in a jar and add boiling water.
After 5 minutes, drain and add vinegar and vodka to the tomatoes.
Pour in the marinade mixture, pasteurize for 12-14 minutes, and seal.

Marinated tomatoes stuffed with vegetables

To ensure that fruits filled with minced meat do not lose their shape during pickling, they must be firm or slightly unripe. You can stuff it with different fillings, for example, sweet pepper, garlic.

For 25 small tomatoes take:

bell pepper – 5 pcs.;
garlic – 0.5 tbsp;
celery, parsley, dill - 30 g each.

Brine for 1 liter of water consists of:

table (9%) vinegar - 0.5 tbsp.
granulated sugar – 90 g;
salt – 45 g.

How to preserve:

Cut the tomatoes in half, but not all the way, but so that you can open them slightly, like a book. Then squeeze lightly to release the juice.
Prepare the filling from the remaining vegetables (in a meat grinder) and stuff the tomatoes with it.
Place the prepared fruits in sterile jars along with traditional ingredients: cloves, peppercorns and hot peppers.
Make the marinade as described above.
Pour hot into jars. The rolling and cooling process is standard.

Another option for stuffed tomatoes

Another option is with carrots, garlic and parsley. For 1 kg of tomatoes you will need:

carrots – 150 g;
garlic – 6 cloves;
parsley – 79 g.

Put on the bottom:

onion in half rings – 100 g;
horseradish root – 1 cm;
hot pepper – ½ pod.

For brine (1 l) take:

sugar – 2 dec. l.;
coarse salt – 1 des. l.;
8% vinegar – 50 ml.

How to cook:

Grate the carrots, chop the garlic through a garlic press, finely chop the parsley.
Prepare tomatoes similarly to the previous recipe and stuff them with minced vegetables.
Place all additional ingredients and stuffed tomatoes in a jar.
Pour hot marinade, sterilize for 12 minutes and roll up.

Marinated tomatoes slices

Whole pickled fruits have long been familiar to everyone, but there are also completely unusual recipes. One of them is tomatoes in jelly.

To fill, take:

gelatin – 2 tsp;
granulated sugar – 5 dess. l.;
coarse salt - 2 des. l.;
water – 1 l;
table vinegar - 1 tbsp. l.

How to preserve:

Dilute gelatin in cold water (1/2 cup).
Place an umbrella of dill and a sprig of parsley in each jar.
It is better to cut dense fruits of small size into elongated shapes into 2 or 4 parts.
Place them in prepared (scalded, steamed or oven-baked) jars.
Add swollen gelatin to the hot filling, stir until completely dissolved, without letting it boil, and pour the marinade into the jars.
Sterilize for 12-14 minutes and seal.

Chopped tomatoes with onions

Very tasty chopped tomatoes for the winter are made with onions and vegetable oil. For a 3-liter jar, in addition to tomatoes, you need to take:

onions – 3 pcs.;
peppercorns – 5 pcs.

For marinade filling (2 dessert spoons each):

salt;
Sahara;
table vinegar;
calcined vegetable oil.

Step by step process:

Place the tomatoes, onions and peppers cut into slices alternately into the prepared jars.
Pour in the vinegar and immediately pour in the hot brine of salt and sugar.
Pasteurize the jars for about a quarter of an hour.
Then add oil and seal.

Such preparations will not sour, since the oil covers the contents with a thick film, preventing air from entering.

Tomatoes marinated with cinnamon

Dessert tomatoes with cinnamon have an interesting taste. To fill you will need (per 0.6 liters of water):

non-iodized salt – 1.5 tsp;
granulated sugar – 1.5 dess. l.;
laurel – 1 leaf;
pepper – 3 peas;
cloves – 3 pcs.;
cinnamon powder - on the tip of a knife;
table vinegar – 2 tsp. l.;
Sunflower oil – 1 tsp.

Cooking process:

Boil all ingredients except oil and vinegar for 2 minutes.
Place tomatoes cut into 4 pieces and ¼ onion on top into a liter jar.
Cool the prepared brine, strain, add vinegar and oil, mix and pour into jars.
Sterilize under lids for 6-7 minutes.

This preservation can be stored indoors.

Preparation option with cucumbers

Assorted vegetables are a very convenient way of canning, since usually both tomatoes and cucumbers are required for the table or for cooking.

For a jar (3 liters) you need as many gherkins as will fit in one row vertically (about 12-15 pieces), the rest of the volume is filled with tomatoes (also small ones).

For marinade filling, take (per 1.6 liters of water):

non-iodized salt – 2.5 dess. l.;
granulated sugar – 3 dess. l.;
9% vinegar – 90 ml.

How to preserve assorted dishes:

Place cucumbers and clean dry tomatoes pre-soaked in cool water (3-8 hours) in a jar interspersed with 2 dill umbrellas, a horseradish leaf, 5 cloves of garlic, 4 currant leaves, 3 clove buds and 8 with peppercorns.
Then pour boiling water over the vegetables twice with an interval of 15 minutes.
For the 3rd time - hot brine prepared from the indicated components with the addition of vinegar at the end.

Do you want to prepare a beautiful and tasty assortment of pickled vegetables? Together with the indicated ingredients, you can put 1 bell pepper, ½ part of chopped carrots, 70 g of grapes and 1 cm of hot pepper in a jar. In addition, vinegar can be replaced with citric acid (1 tsp) or 3 aspirin tablets.

With onion

This recipe makes not only tomatoes tasty, but also onions. In addition to tomatoes, you will need to prepare per liter jar:

onion – 1 pc.;
mustard seeds – 1.5 tsp;
dill - 1 umbrella;
garlic – 2 cloves;
allspice – 3 peas;
cloves – 2 pcs.;
laurel – 1 pc.

For filling:

coarse salt – 1 des. l.;
water – 0.5 l.;
sugar – 2 dec. l.;
9% vinegar – 2 tsp. l.

How to pickle for the winter:

Place onion, cut into large rings or half rings, at the bottom of the prepared jar, then tomatoes, mustard seeds, garlic, and then down the list.
Prepare the filling in the same way as the previous recipes.
Sealing and cooling according to the standard method.

With sweet pepper

An indispensable condition is that the pepper must be ripe and preferably red. For a jar (1 liter) you will need:

bell pepper – 1 pc.;
garlic – 2 cloves;
8% vinegar - 1 tbsp. l.;
medium-sized tomatoes - how many will go in;
allspice – 2 peas;
dill - 1 umbrella.

For the marinade filling:

water – 500 ml;
granulated sugar – 2 dec. l.;
non-iodized salt – 1 des. l.;
weak vinegar - 1 tsp. l.

What to do:

Remove the washed pepper from the seed and cut lengthwise into thin strips (1/2 cm in diameter).
Throw spices at the bottom and place tomatoes on top.
Push the pepper strips inside along the side of the jar.
The rest is as in previous recipes.

With zucchini

The preparation according to this recipe not only has an amazing taste, but also looks very original.

For brine, take 1000 ml of water:

sugar – 4 dec. l.;
salt – 2 dec. l.;
apple cider vinegar - 1 tbsp. l. (per 1 liter jar).

In addition you will need:

Garlic;
½ carrots (thin strips);
dill umbrellas;
parsley;
cumin, allspice and hot pepper - to taste.

Description step by step:

For the Saturn recipe, remove seeds and peel from thin zucchini.
Cut into rings so that medium-sized tomatoes fit inside, and this whole structure goes into the neck.
Place everything in jars as tightly as possible and pour boiling water over them twice.
For the 3rd time - vinegar and marinade filling.

Another recipe with zucchini

The next option is simpler: simply cut thin zucchini, along with the seed chamber and peel, into 0.5 cm halves.
Small and plum-shaped tomatoes are suitable.
Throw a leaf of horseradish, dill, garlic, cloves, pepper to the bottom of the jar - to taste.
Place the vegetables loosely on top.
Pour 3 dess. into the jar. l. table or apple cider vinegar.
Brine, which is prepared from 500 ml of water, 2 tsp. sand and 2 tsp. non-iodized salt, pour hot.

With plums

Plums definitely need to be blue and elastic. For a 3 liter jar you will need:

1.5 kg plum tomatoes;
1 kg plums;
dill;
garlic;
If desired, a little onion in half rings.

Place everything in a jar and pour boiling water over it once. Leave for a quarter of an hour.
Then pour in table vinegar (1 tbsp) and boiling brine (3 tbsp granulated sugar, 2 tbsp salt).

Pickled tomatoes and plums can be served with meat and fish, and they are also good as an independent snack.

With apples

The fruits should be juicy with a sweet and sour taste, Antonovka is best. They are cut into thin slices. According to the classic recipe, take 0.4 kg of apples for 1.5 kg of tomatoes. The set of spices and herbs for the marinade can be any of the above. Filling 2 times.

In the “German” recipe, add 1 sweet pepper, and in the “Derevensky” recipe - 1 beetroot, cut into thin slices.

Finger lickin' recipe

The composition of the components is as follows:

tomatoes – 1.2-1.4 kg;
onions – 1-3 pcs.;
hot pepper – 1 cm;
garlic cloves – 5 pcs.;
dill, parsley - ½ bunch each;
table vinegar - 3 dec. l.;
Sunflower oil – 50 ml.

For the marinade take:

water – 1 l;
granulated sugar – 3 dess. l.;
salt – 1 dec. l.;
black and allspice – 1 coffee spoon each;
bay leaf – 2 pcs.

How to preserve:

Tomatoes can be used whole or cut into two parts, onions can be used in rings or half rings.
Boil the marinade mixture with the indicated spices for 2 minutes.
Pour hot brine into jars with vegetables and spices and immediately roll up.

How to pickle cherry tomatoes for the winter

It is better to preserve small fruits in small jars with a capacity of up to 1 liter. They can be marinated with various vegetables and fruits.

To make the preservation not only tasty, but also look organic, apples, carrots, zucchini and bell peppers should be cut smaller, and cucumbers, onions and plums should be of the appropriate size.

The fill is also optional. Usually for a 0.5-liter jar it goes:

1 tsp. vinegar;
½ tbsp. l. salt;
the same amount of sugar.

Small jars are pasteurized for 5 to 12 minutes. Cherries are especially good when coriander, mustard seeds and tarragon are added to the filling.

The recipe for pickled cherry tomatoes with carrot tops is interesting, and the preparation looks very beautiful. The trick is that you don’t need to put any spices in the jar other than carrot tops, and you can choose the filling as you wish.

Pickled green tomatoes for the winter

The recipe “Back to the USSR” corresponds to the layout according to which green tomatoes were pickled in Soviet times on an industrial scale. To prepare it take:

green tomatoes of milky ripeness (light green) – 650 g;
garlic – 1 clove;
dill - 20 g umbrellas;
hot pepper – 1 cm.

For the marinade filling:

water – 1000 ml;
salt and sugar - 50 g each;
essences - 1 coffee spoon;
bay leaf – 1 pc.;
allspice and black pepper – 2 peas each.

How to cook:

Prick the green fruits with a skewer in the area of the stalk and place them in prepared jars, alternating them with spices and shaking them periodically so that the fruits fit tightly.
Boil the marinade (except for the essence) for 3-4 minutes and pour into jars with vegetables.
Lastly, pour in the essence.
Cover with lids, pasteurize for a quarter of an hour and roll up.

Sweet green tomatoes for the winter

The recipe for sweet green tomatoes includes:

tomatoes - how many will fit into a jar (3 liters);
water – 1.6 l;
sugar – 120 g;
coarse salt – 30 g;
table vinegar – 1/3 tbsp.;
bay leaf – 1 pc.;
peppercorns – 3 pcs.

The cooking process is completely similar to the previous recipe.

Georgian green tomatoes

A very original and spicy snack that will instantly lift your mood and appetite.

Green tomatoes.
Carrot.
Bell pepper.
Garlic.
Chili pepper.
Oregano.
Khmeli-suneli.
Water – 1 l.
Sugar – 60 g.
Salt – 60 g.
Vinegar – 60 g.

How to marinate:

Cut the fruits crosswise and stuff them with a mixture of carrots, sweet peppers, garlic, chili peppers, chopped in a blender, with the addition of oregano and suneli hops.
Pour in hot brine. Pasteurize for 10 to 20 minutes depending on the volume of the jar.
Before twisting, pour in table vinegar.

Some tips for pickling tomatoes. Firstly, bay leaf in large quantities adds bitterness to marinade and vegetables, especially small ones. Secondly, unripe dark green tomatoes contain a harmful substance - solanine, so it is better not to use them. And thirdly, during pasteurization, a towel or rag should be placed at the bottom of the container with water to prevent the jars from cracking when boiling.

Besides:

if a currant leaf is present in the recipe, it must be without signs of disease;
It is better to place vegetables and fruits in jars dry (washed and dried) so that the skin does not crack);
Fruits should not be specially compacted;
Sterilization ensures that the products do not ferment.

Canned tomatoes in vinegar marinades taste good, but their constant consumption with a minimum of fresh vegetables has a negative effect on the functioning of the cardiovascular system and provokes an exacerbation of hypertension. The recipe for tomatoes in adjika for the winter contains only healthy products and does not contain preservatives.

Tomatoes play a key role in harvesting. One half of them should be ripe - they will be used for adjika. The second part will be used in its entirety - it can be small brown cream or round yellow tomatoes. Choose sweet paprika of any color. For bitterness you need a regular hot pod or chili pepper. Choose the size and quantity based on your taste preferences. You can reduce the amount of garlic if you like a more moderate taste.

Such an interesting appetizer creates excellent taste harmony with aromatic pilaf or regular pasta, boiled or baked potatoes. But, if you serve it with kebabs, grilled meats, or simple chopped cutlets, it will be fantastically delicious - just to lick your fingers.

The number of components is designed for a volume of two liters.

Ingredients:

fresh tomatoes - 2.5 kilograms,
table salt - 1.5 tablespoons,
garlic - 100 grams,
granulated sugar - 4 tablespoons,
bell pepper - 2 pieces,
clove buds - 5 pieces,
hot pepper pod - 1 piece,
allspice peas - 6 pieces.

How to prepare tomatoes in adjika

First, set aside the vegetables to put in jars. Wash the tomatoes and distribute the ripe ones in one direction, which you will use for adjika, in the other - denser, multi-colored, but approximately the same degree of ripeness.

For adjika, wash the sweet pepper, remove the stem and seeds, rinse again and cut into several pieces. Cut red tomatoes into small slices. Remove seeds from hot chili and cut in half. Peel the garlic and place it together with other chopped vegetables in a grinding container. To grind, you can use a kitchen machine or an immersion blender. Chop the vegetables.

Pour the resulting mixture into a heat-resistant container, add sugar, salt and stir. Place over medium heat and heat the mixture while stirring constantly. When bubbles appear, reduce the heating intensity and simmer the adjika for 15 minutes.

Prick the reserved tomatoes with a wooden stick in the area of the stalk to prevent them from cracking when the temperature changes and place them tightly in sterilized jars, filling them up to the “hangers”, as in the photo.

Carefully pour the boiling adjika into the jars of tomatoes. For safety reasons, pour the hot tomato marinade through a spoon.

Place the filled hot jars in the oven compartment and heat for 20 minutes at a temperature not exceeding 120 degrees. Roll spicy tomatoes in aromatic adjika and turn over. Cover warmly and leave until cool. Store in a dark place at a stable temperature no higher than 20 degrees.

This recipe is especially for those who consider pickled green tomatoes boring and banal. It is for them that today I will tell you how to pickle green tomatoes in the company of adjika - bright, piquant, cheerful. With her, such conservation will never seem uninteresting and boring to you.

But the recipe itself for pickled green tomatoes with adjika, by the way, is not at all complicated and very quick to execute, so both experienced housewives and very young ones can cope with it without problems. The most important thing is to cook with soul and good mood. And then your conservation will certainly be a success!

Ingredients:

1.5 kg green tomatoes;
1 piece of red bell pepper;
1/3 pod of hot pepper;
1 piece of carrot;
3 cloves of garlic;
3 small bay leaves;
3 small dill umbrellas (or 3 level teaspoons of dill seeds).

Marinade:

1 liter of water;
40 g salt (1.5 level tablespoon);
80 g sugar (3 level tablespoons);
100 ml 9% vinegar.

*This amount of ingredients yields 3 liters of pickled green tomatoes with adjika.

How to marinate green tomatoes with adjika:

First we prepare adjika. Wash the carrots and peel the skin. Rinse again and grate on a fine grater. Wash bell and bitter peppers. We remove the stalks and the seeds of the bell pepper. Chop both types of peppers very finely. Peel the garlic, rinse and press through a press.

Combine both types of peppers, garlic and carrots, mix thoroughly. Adjika is ready.

Place adjika at the bottom of sterilized jars.

Place the tomatoes tightly on top of the adjika. We cut large tomatoes into 2-3 parts, and leave small ones whole.

Place 1 bay leaf and an umbrella of dill on top of the tomatoes.

Prepare the marinade. Pour water into a saucepan and bring to a boil. Add sugar and salt and boil, stirring, until the crystals are completely dissolved. Pour vinegar and turn off the heat. Immediately pour the marinade into the jars of tomatoes. Cover the jars with lids.

We place the jars in a wide saucepan, the bottom of which is covered with a napkin, fill it with warm water, not reaching the shoulders of the jar, and put it on the fire. After the water boils in the pan, keep the liter and 1.5 liter jars on the fire for 20-25 minutes; 2 and 3 liters 30-35 minutes.