In winter, all kinds of homemade products are very popular. canned vegetables. According to the season, many housewives prepare vegetables for future use: pickle, salt, ferment, and can. Homemade crispy cucumbers and tomatoes are especially tasty. Almost all family members love them, so no matter how many jars you prepare, there still won’t be enough for the whole winter.
It's the height of tomato canning season. There are a lot of them on the market at a very reasonable price. In order not to waste time, today we will also do homemade preparations and prepare pickled tomatoes with bell pepper for the winter. These tomatoes are incredibly tasty. Bell pepper gives a special aroma, and the marinade gives a pleasant sweetish taste.
These tomatoes can be served with any dish. They are especially good with hot meat snacks and boiled (fried) potatoes. Elegant, elastic tomatoes will perfectly complement the usual family dinner, they will be appropriate on the holiday table.
Some cooking tips:
To prevent ready-made pickled tomatoes from falling apart when you take them out of the jar, use small, strong fruits with a thick skin for pickling. Before storing in jars, prick each fruit with a toothpick.
If you love savory snacks, when preserving, also use hot pepper, add more garlic.
You can roll up regular red tomatoes with sweet bell peppers. But if you want to get an elegant snack for festive table, use colorful pepper(red, yellow, green, orange), and also buy tomatoes in different shades - red, pink, yellow, brown.
Cooking recipes
Tomatoes with bell peppers – sweet:
On 3- liter jar we need to prepare: approximately 1 kg medium, not large tomatoes, 2 sweet peppers, and also: 5 cloves of garlic, an umbrella of dill, 2 bay leaves. You will also need allspice and black pepper - 4-5 peas each.
For the marinade: for 2 liters of water, take salt - 5 tbsp without a heap, 8 tbsp sugar, 1 tbsp concentrated, 70% acetic acid.
Cooking:
Wash jars and sealing lids thoroughly with baking soda. Sterilize them over steam, in boiling water, or in a hot oven.
While the jars are sterilizing, wash the tomatoes thoroughly. Peel the garlic. Peel the peppers from seeds, cut off some of the pulp with the stalks, cut each fruit into 4 parts, wash. Place vegetables on a towel to dry.
At the bottom of the jars (they must be hot) place an umbrella of dill, chopped garlic cloves, bay leaves, and peppercorns. Now pack the bell pepper quarters tightly.
Fill the “hangers” with tomatoes, placing them closer together. Pour boiling water over it and cover with a sterile lid. So fill all the jars. Leave until the boiling water cools down - the water will become warm. Now, through a clean, boiled plastic lid with holes, drain the water from the jars into the pan. Pour in about a glass of boiling water.
Boil, add salt and sugar, boil for 5 minutes. Pour in hot marinade back to the banks. Add 1 tbsp of essence and roll up.
Turn the jars over and cover them warmly with a thick blanket. Leave for a day to cool thoroughly on its own. Only then can they be put away for storage, always in a cool, dark room, for example, a pantry or cellar. Can be stored on a closed, insulated loggia.
Marinated tomatoes with winter peppers and onions
We will need: For each 3-liter jar: approximately 1 kg of firm tomatoes, 1 medium onion, 1 bell pepper, 4 cloves of garlic. You also need: greens - 2 sprigs of fresh parsley, basil, dill. And, of course, you will need 1 tablespoon of salt, 2 tablespoons of sugar, as well as 6 peas of allspice and another 1 tablespoon of vinegar essence.
Cooking:
Trim the flesh and stems of the peppers, clean out the seeds, and cut each fruit into pieces. Peel the garlic and onion. Wash all vegetables and herbs thoroughly and place on a towel to dry.
At the bottom of a hot, sterilized jar, place an onion cut into rings, pepper quarters, arrange the greens, and throw in the peppercorns. Fill tightly with tomatoes, pour boiling water up to the neck. Cover with sterile lids and leave for half an hour until the water cools. Now drain the water from each jar into a separate pan, add a little more boiling water, and boil.
When the marinade water boils, add salt and sugar. Boil for a few minutes and pour back into the jars (up to the neck). Pour vinegar essence into each and roll up. Turn it upside down, cover it with a warm blanket, and leave it for about a day. Only then can you put it away for storage.
Cherry pormidor in spicy tomato marinade
This great snack with a sharp-sweet taste from small tomatoes always runs out very quickly, often at the beginning of winter. After the New Year celebration there is definitely not a single jar left. Therefore, prepare more of them.
We will need: cherry tomatoes directly (preferably multi-colored), sweet and hot peppers(cut them into rings), garlic.
For the marinade, take: For a liter jar - 1 tsp salt and 1 tbsp sugar. Also: 3 peas each of allspice, as well as black pepper, a currant or raspberry leaf, an umbrella of dill, a bay leaf, and another 2 tablespoons of 9% vinegar.
Cooking:
Peel the garlic cloves. Wash all the vegetables and herbs and place them on a towel to absorb the water.
Place dill, herbs, rings of sweet and bitter pepper (take a little less bitter) at the bottom of a hot, well-boiled jar.
Fill the jars shoulder-deep with cherry tomatoes, packing them tightly with the remaining bell pepper rings. Pour boiling water over and cover with sterile lids.
When the water in the jars has cooled, pour it into a saucepan and boil. Add salt, sugar, peppercorns. Cook for 3 minutes. Pour back into the jars. Add vinegar to each and roll up. Place the jars under a warm blanket with their bottoms up. After a day you can put them away for storage. Have a nice winter meal!
These delicious marinated tomatoes with bell peppers and onions have... sweet and sour taste. Just the one that most gourmets love. This preparation is indispensable in winter menu when there are so few vegetables left from which to make a salad. Then it’s time for pickled tomatoes. They are so good that they disappear from the table in a matter of minutes.
We presented to your attention. Adding sweet bell pepper to the jar will help diversify the taste of tomatoes and onions. Preparations with these vegetables are always good. Let's also add some greens, including basil. Parsley, in turn, will perfectly decorate our preparation.
By the way, to make pickled tomatoes bright and beautiful for the winter, you can put vegetables in a jar different colors. For example, as in in this case, tomatoes are red and peppers are green. Can also be added to a jar yellow tomatoes. Which will significantly improve appearance blanks. So, let's start cooking.
Recipe information
Cooking method: canning.
Number of servings: for 1 liter jar.
Ingredients for a liter jar:
- tomatoes - how many will go into a jar?
- onion – 1 pc.
- bell pepper – 1 pc.
- parsley – 2 sprigs
- basil – 3 leaves
- allspice – 4-5 pcs.
- sugar – 1.5 tbsp. spoons
- salt – 1 tbsp. spoon
- vinegar 9% – 2 tbsp. spoons.
Recipe
Peel and chop peppers and onions in large pieces. Wash parsley and basil.
We wash and sterilize liter jars. The lids also need to be boiled. Place a little onion and pepper at the bottom of each jar. There are also parsley and basil leaves.
Now add the tomatoes. It is worth choosing fruits that are not too soft and not large, and of approximately equal size. Leave some space in the jar to add herbs, peppers and onions.
Place vegetables to the top of the jar. Put water on the fire and bring it to a boil.
Pour boiling water over the tomatoes. Cover with a lid and let warm for about 20 minutes.
Using a plastic lid with holes, we drain the water into the pan. Let's prepare a marinade from this water.
The water has been drained, and now we’ll add vinegar to the jar.
Add salt, sugar and allspice to the water. We put it on the fire. Bring to a boil.
All that remains is to pour the boiling marinade over the tomatoes again. Pour to the very top of a liter jar.
Immediately seal the jars with lids.- This is how you can easily and quickly marinate tomatoes with bell peppers and onions for the winter.
On a note:
- To prepare this preparation, you should choose a variety of tomatoes with a thick skin that will not burst when heated.
- By the way, fans spicy dishes, they may well add hot pepper to the recipe for pickled tomatoes for the winter.
Homemade pickled tomatoes, who doesn’t love them?! As you know, the store sells blanks of dubious quality. With these tomatoes you can please and surprise your household and guests. The presented recipe is simple and accessible to any housewife.
Ingredients
- tomatoes - 1 kg
- garlic - 1 head
- bell pepper - 2 pcs.
- salt - 1 tbsp. l.
- dry dill – 2 sprigs
- sugar - 4 tbsp. l.
- Apple vinegar- 130 ml
- black peppercorns - 0.5 tsp.
As additional spices, you can choose red hot pepper, allspice peas, currant and raspberry leaves, white pepper peas, cilantro, parsley, tarragon, cloves, horseradish leaves.
Preparation
1. First you need to prepare the products, as well as a 3-liter jar and a lid for screwing on. Wash the jar thoroughly, rinse, and sterilize in the oven. Boil the lid.
2. For harvesting for the winter, choose only selected, high-quality fruits, without damage. They must be approximately the same size. If the requirements are met, the tomatoes will marinate well and the product will be of high quality. Wash the prepared tomatoes thoroughly. Place them in a jar so that there is no empty space. But try not to crush them.
3. Wash the remaining ingredients specified in the recipe under running water. Peel the garlic cloves. Cut the bell pepper into four parts. Add to the jar of tomatoes in any order.
4. In order to preserve the twist, it is necessary to use pasteurization, or double filling boiling water Boil one and a half liters of water and pour it over the tomatoes, peeled garlic cloves, dill, black peppercorns, bell peppers, cut into quarters, placed in a jar. Cover with a lid and let stand for 15 minutes.
5. Then pour the water back into the pan, add salt, sugar, apple cider vinegar, and bring to a boil. Pour the boiling marinade over the tomatoes. Boiling water should be poured into the jar in a thin stream so that the container does not burst.
This is a classic winter preparations. Among the hundreds of existing tomato recipes, this one will appeal to every family.
You can prepare pickled tomatoes for the winter different ways; but there is one detail that unites them all - the marinade. Marinade filling for tomatoes is prepared in almost the same way in all cases, using the same technology.
Preparation of the marinade, which should be poured over pickled tomatoes:
- For marinade filling, you need to prepare sugar, vinegar and salt.
- Sugar and salt dissolve in water when heated on the stove. They should be boiled for at least 15 minutes.
3. Then spices are added to the marinade (you can create a set of spices yourself) and continue to simmer very slowly for another 15 minutes. With spices, the marinade can also be kept in a steam or water bath so that the spices do not lose their properties.
4. At the end of boiling, pour in acetic acid. But it is added gradually so that it does not partially evaporate or “weaken.” You don’t need to add vinegar at all when boiling the marinade, but pour it directly into jars of tomatoes. Marinade fillings turn out better with fruit vinegar (apple or grape).
Of course, every housewife has her own pickling recipes. I want to offer you recipes found on the website ZagotovkiNaZimu.ru.
These are the tomatoes that will be pleasant to open in winter, when there are juicy fresh vegetables almost impossible to find. Therefore, we prepare pickled tomatoes, try them and treat them to others.
Recipe No. 1 . Tomatoes marinated with bell pepper
(without sterilization)
Compound:
- Tomatoes
- Bell pepper - 2-3 pcs.
- A few cloves of garlic
- celery sprig,
- horseradish leaves,
- a piece of hot pepper,
- a few cherry leaves,
- Bay leaf,
- a few peas of black and allspice,
- salt,
- vinegar 9%,
- sugar,
Cooking method:
1. Choose tomatoes that are red and ripe, firm, without damage. Wash the tomatoes, bell peppers, herbs, peel and wash the garlic.
2. Remove the tails and seeds from the pepper and cut into pieces.
3. Place chopped garlic cloves, a few celery and cherry leaves, a horseradish leaf, and a piece of hot pepper at the bottom of a 3-liter jar. After this, add tomatoes and pieces of bell pepper.
4. Having filled the jar completely with tomatoes, pour clean boiling water over them, after a few minutes pour the water into a measuring glass and determine how much marinade will need to be prepared for one 3-liter jar filled with tomatoes.
5. Once again pour clean boiling water over the tomatoes.
6. Sterilize the lids
7. Meanwhile, prepare the marinade. Pour the amount of water determined using a measuring cup into the pan and bring to a boil. Add there a 50-gram glass of sugar and salt, a few grains of black and allspice. Boil the marinade for 10 minutes. Add 50 gram glass of 9% vinegar and wait until the marinade boils again.
8. Drain the water from the jar and pour the boiling marinade over the tomatoes. Immediately seal with a sterilized lid.
9. Check the tightness and wrap it in a blanket.
Recipe No. 2. Marinated tomatoes with sweet and sour peppers
The tomatoes in this recipe are simply amazing!
Spicy, slightly sour, pungent...
They will become nice snack And great addition for second courses.
Compound:
- 3 kg tomato;
- 0.5 kg bell pepper;
- 1 apple
- 20 peas each of allspice and black pepper;
- 12 bay leaves;
- 100 g salt;
- 150 g granulated sugar;
- 1.7 liters of water;
- 50 ml vinegar 6%.
Preparation:
For pickled tomatoes for the winter, tomatoes are selected that are exclusively dense, whole, without any damage and of the same degree of ripeness. They are washed thoroughly under cold water and flow down.
Bell pepper and wash the apple, remove the seeds and cut into 4-6 pieces.
To the bottom glass jars In a 1-liter container, put 3 bay leaves, 5 peas of allspice and black pepper. And then tomatoes are placed in each jar as tightly as possible, alternating with layers of sweet pepper and apple.
For marinade filling, mix water, vinegar, granulated sugar and salt. The marinade is brought to a boil and poured into the tomatoes. Filled jars are covered with lids. After which the jars can be rolled up and stored.
Same recipe" Marinated tomatoes with peppers“can be done in different ways by taking vegetables of different degrees of ripeness or selecting them of different sizes. You can make tomatoes spicy by adding more herbs and spices. The same garlic will radically change taste qualities twists. But it is better to put it exclusively to green tomatoes or brown. Red tomatoes prefer such greens as tarragon, parsley or dill (umbrellas).
Recipe No. 3. Marinated sweet tomatoes with peppers and carrots
Pickled tomatoes are considered a classic winter preparation. Among hundreds various recipes you can find the most unusual ones. Spicy, tomatoes in own juice, spicy, sour... How nice it is to uncork a jar of this amazing snack in winter. But when going through recipes, be sure to pay attention to sweet marinated tomatoes recipe. Their unusual taste will especially appeal to those who do not like sour or too salted tomatoes.
To prepare “Marinated sweet tomatoes” for the winter For a three liter jar you will need:
- 3 glasses cold water;
- 2 dill umbrellas;
- 3 currant leaves;
- 2 cherry leaves;
- a sprig of parsley;
- 1 horseradish leaf;
- 5 black peppercorns;
- 3 peas of allspice;
- 1 clove bud;
- 3 cloves of garlic;
- 3-4 pcs. sweet peppers;
- 2 carrots;
- 1 tsp 70% vinegar essence;
- 1 tbsp. salt;
- 2 tbsp. granulated sugar;
- 2 bay leaves.
Preparation:
To begin with, the greens and tomatoes are washed and dried; The garlic is peeled and cut into slices. Peppers and carrots are cut into long strips or slices.
Jars with lids are sterilized. Prepare two pans for brine and for sterilizing filled jars.
Spices, garlic, dill and herbs are placed in sterilized jars. Then the tomatoes are placed tightly (but they should not be crushed), alternating with pieces of carrots and sweet peppers. Tomatoes are filled with brine, adding a couple of millimeters to the very edge of the neck. Poured vinegar essence.
Jars covering the neck tin lids, are placed for sterilization in a second pan of boiling water. The sterilization time for each volume is different:
- liter - 7 minutes;
- two-liter - 10 minutes;
- three-liter - 13-15 minutes.
The jars are removed without opening the lids and rolled up. Before cooling, the workpieces are left turned upside down.
In the same way you can prepare sweet and sour tomatoes pickled by changing the amount of sugar in the brine.
Recipe No. 4. Marinated tomatoes with peppers and onions
A three-liter jar) can be prepared from:
- 2 kg of tomatoes;
- 1 onion;
- 1 sweet red pepper;
- 3 cloves of garlic;
- 2 cherry leaves;
- 5 black peppercorns;
- 1 bay leaf;
- greenery
Vegetables are prepared for the recipe. The seeds are removed from the pepper and it is cut into strips. The tomatoes are washed well. The onion is peeled and cut into four parts. Spices are placed at the bottom of sterilized jars; tomatoes are placed on them, alternating with sweet peppers. Inflorescences and chopped stems of dill and parsley are placed on top.
Filled jars are poured with boiling water, covered nylon covers and leave for 10 minutes. Afterwards the water is drained, brought to a boil and refilled. The banks are covered again for 15 minutes. The water is drained.
Getting ready marinade filling from 5 tbsp. sugar, 4 tbsp. salt and 3 liters of water. 75 ml of vinegar (9%) is added to the jars of tomatoes, the marinade is poured and immediately rolled up with tin lids.
Rolled cans should be kept warm for two days.
Recipe No. 5 . Marinated tomatoes with hot peppers
Compound:
- Tomato (long) - 1.5 kg
- Bell pepper - 2 pcs.
- Black pepper (peas) – 5 pcs.
- Horseradish leaf
- Dill (stems)
- Garlic - 4 teeth.
- Hot red chili pepper (about 2 cm) Marinated and salted tomatoes (many recipes)
Tomatoes, peppers, parsley and garlic should be thoroughly washed so that no lumps of earth or dirt remain. Garlic needs to be peeled. If you don’t like the smell and taste of garlic, then you don’t have to put it in the preparation.
Wash, rinse and then sterilize the canning jar. To do this, you can put it in the oven and sterilize it at 180 degrees for 10 minutes or hold it over steam for 10 minutes. After this, you should put it in the jar bay leaves, allspice and chopped garlic clove.
Then you need to place the tomatoes. This must be done carefully so that the fruits do not bruise. More large tomatoes Place them on the bottom of the jar, small ones on top. In this case, the tomatoes should be positioned so that they fit as tightly as possible. The top 3-4 cm should remain free.
Sweet bell peppers must be peeled and cut into 3-4 pieces. Then each piece should be carefully pushed between the wall of the jar and the tomatoes.
Place parsley and chopped garlic on top of the pepper.
Pour boiling water into a jar filled with vegetables, cover with a lid and leave for 20 minutes. During this time, the fruits will warm up and release air. Then the water must be drained into a separate pan, add another 50 ml to it boiled water. This volume will be enough for the marinade. Pour granulated sugar and salt into a saucepan.
Place the pan on the fire. The marinade should boil. After 2 minutes it can be removed from the stove. Pour citric acid into a jar of tomatoes.
Then pour in the marinade. It should overflow a little over the edge of the jar.
Cover with a pre-boiled metal lid.
After this, you should turn the jar over and wrap it in a towel. In this form it should stand for a day.
Ready-made pickled tomatoes with peppers can be stored in a closet without access sunlight 1 year.
Gayane prepared delicious tomatoes for the winter.
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