The most delicious recipes for pickled tomatoes in jars for the winter: how to prepare and roll up the preparations correctly

Pickling tomatoes is a great way to process your harvest and get the most out of the fruit. During the cooking process, they retain vitamins, and the addition of spices and herbs gives the vegetables a piquant taste.

Tomatoes go well with herbs, mustard, garlic and bell pepper. Winter preparations are stored for a long time and look appetizing on the dining table. Let's look at the most popular recipes for pickled tomatoes and learn the secrets of their preparation.

The best recipes for pickled tomatoes for the winter

Some housewives prefer to pickle tomatoes without adding other products, while others prefer assorted vegetables with herbs and spices. Each recipe has its own unique preparation technology.

With carrot tops

The composition of carrot tops is characterized by a high content of vitamins and minerals. Greens are rich in dietary fiber and carotene, which makes the snack even more healthy.

Ingredients:

• 20 medium tomatoes;
• 5 sprigs of carrot tops;
• 1 liter of water;
• 100 g sugar;
• 20 g salt;
• 20 ml vinegar 9%.

Preparation:

1. Prepare the jars: rinse thoroughly and scald with boiling water.
2. Wash and dry the tomatoes, pierce each vegetable in the area of ​​the stalk with a toothpick.
3. Rinse the tops and dry. Place greens in the bottom of the jars and then tomatoes.
4. Prepare the brine: pour water into a saucepan, add vinegar, salt and sugar, mix thoroughly. Bring to a boil and leave for 3-5 minutes.
5. Pour the brine into jars, cover with lids, and let steep for 15 minutes.
6. Pour the brine back into the pan and leave over low heat for 10 minutes.
7. Pour over the tomatoes and seal with a clean lid. After 10 minutes, rotate the jar to release air bubbles.
8. Wrap in a blanket and leave for a day. Then place it in the cellar or pantry.
9. It is recommended to use the product after three months.

Sweet-spicy tomatoes with garlic and onions

A spicy and savory appetizer goes well with boiled potatoes, vegetables and first courses.

Ingredients:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• 3 onions;
• 50 g salt;
• 70 ml vinegar 60%;
• 70 ml vegetable oil;
• cilantro to taste.

Preparation:

1. Peel the onion, cut into half rings, fry in vegetable oil.
2. Wash the tomatoes, cut into slices and place in a deep bowl, add salt and mix.
3. Chop the garlic and mix with the onion, add to the tomatoes.
4. Finely chop the greens and pour in vinegar. Mix all ingredients thoroughly. Leave the mixture for 6 hours.
5. Sterilize jars. Place vegetables in liter containers. Seal with clean nylon lids and store in the refrigerator.
6. The dish is ready to eat after 3-4 days, when all the vegetables are saturated with juice.

Pickled snack with aspirin

This recipe does not require sterilizing jars, which will save effort and time. One aspirin tablet is enough to keep the preparations from spoiling for a long time.

Ingredients:

• 1 kg of tomatoes;
• a bunch of dill;
• 3 bay leaves;
• 1 aspirin tablet;
• 2.5 liters of water;
• 100 ml vinegar 9%;
• 200 g sugar;
• 100 g salt.

Preparation:

1. Rinse tomatoes with cold water. Peel the garlic, chop or pass through a press.
2. Place dill, bay leaf and garlic at the bottom of the jar. Lastly add the tomatoes.
3. Crush an aspirin tablet and pour it into a jar.
4. Pour water into a saucepan, add salt and sugar. Bring to a boil, add vinegar. Pour boiling brine over vegetables in jars.
5. Cover with lids, wrap in a blanket and turn over until completely cool.

With onions, vegetable oil and carrots

The dish has a pleasant sweet and sour taste. If desired, add cloves, mint or coriander.

Ingredients:

• 1 kg of tomatoes;
• 1 onion;
• 6 black peppercorns;
• 1 liter of water;
• 10 bay leaves;
• a sprig of cloves;
• 120 g salt;
• 100 g sugar;
• 100 ml vinegar 9%.

Preparation:

1. Place onion half rings, black pepper and bay leaf in layers in a clean jar.
2. Cut the tomatoes in half and place on top.
3. Prepare the marinade: mix water, salt and sugar. Add vinegar after boiling, pour marinade into jars.
4. Add cloves, basil and other spices to taste. Roll up the lids and cool under a thick blanket.
5. Store in a basement, cellar or pantry. Shelf life - up to a year.

With apples and apple cider vinegar

This unusual recipe combines the benefits of tomatoes and the sweet taste of apples. The original assortment turns out aromatic, the apples are soaked in tomato juice, and vice versa.

Ingredients:

• 1.5 kg of tomatoes;
• 0.5 kg apples;
• 80 g salt;
• 80 g sugar;
• 5 peas of allspice;
• 70 ml apple cider vinegar.

Preparation:

1. Rinse tomatoes and apples thoroughly. Cut into equal slices and place in a clean, sterile container.
2. Pour boiling water over the food and leave for 10 minutes. Then pour the water back into the pan, add salt, sugar, allspice. Boil for 5 minutes.
3. Pour brine over the ingredients, then add apple cider vinegar to the jar.
4. Cool and store in a cool place.
5. To taste, it is recommended to add cinnamon, cloves, and fresh herbs.

Important! Use sweet and sour apple varieties. The famous Antonovka is perfect. Fruits can be taken unripe.

With mustard without vinegar

The dish will appeal to lovers of spicy food. The appetizer goes well with barbecue and black toasted bread, and you can take it with you on a picnic.

Ingredients:

• 1.5 kg of tomatoes;
• 1 large onion;
• 40 g mustard powder;
• 4 cloves of garlic;
• 80 g salt;
• 60 g sugar;
• 5 peas of allspice.

Preparation:

1. Wash and dry the tomatoes. Place tomatoes, onion rings, and garlic cloves in layers at the bottom of a clean jar. Add mustard, salt and sugar.
2. Fill the jar with boiling water and leave for 10 minutes.
3. Pour the water into the pan and cover the jar with a lid.
4. Boil the marinade and pour it back.
5. Roll up the blanks with lids, wrap them in a blanket and turn them upside down. After a day, put it in the pantry.

This is interesting:

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Recipe without sterilization “You will lick your fingers”

This simple recipe can be repeated even by an inexperienced cook. This is a universal vegetable appetizer for any table.

Ingredients (per 1 liter jar):

• 1 kg of large tomatoes;
• 1 head of garlic;
• 1 sweet pepper;
• 80 g salt;
• 50 g vinegar 9%;
• 50 g sugar;
• 5 black peppercorns;
• 4 bay leaves.

Preparation:

1. Place washed tomatoes, garlic, sweet peppers in layers in a sterilized jar, add dill or basil to taste. Place black pepper on top.
2. Pour boiling water over the tomatoes twice.
3. Prepare the marinade by adding salt, sugar and vinegar to the water.
4. Add bay leaf and mustard to taste. Sprinkle with parsley.
5. Roll up the jars and turn them upside down until they cool completely.
6. The tomatoes will be ready in 15-25 days.Keep refrigerated.

Marinated sweet tomatoes with vodka

With the addition of vodka, tomatoes become crispy and leave a spicy aftertaste.

Ingredients:

• 800 g tomatoes;
• 1.5 liters of water;
• 40 ml vodka;
• 80 g salt;
• 4 bay leaves;
• 2 sprigs of cloves;
• a pinch of red hot pepper;
• 2 cloves of garlic;
• 5 cherry leaves;
• 40 ml bite 9%.

Preparation:

1. Sterilize jars in any convenient way.
2. Rinse the tomatoes and pierce each one with a toothpick near the stem.
3. Scald cherry leaves, cloves, and bay leaves with boiling water. Place them on the bottom of the jar.
4. Next, fill the jar with tomatoes and onion rings. There should be no spaces between them. Add red pepper and salt.
5. Pour boiling water, add parsley or dill to taste. Leave for 10 minutes.
6. Pour the liquid into a saucepan and boil. Add vinegar essence and vodka.
7. Pour the boiling marinade into jars. Wrap the jars in a blanket and leave for a day.

Tomatoes with citric acid and garlic inside

The dish is ideal for people who suffer from ulcers or gastritis. A small amount of citric acid replaces aggressive vinegar, the product is not harmful to health.

Ingredients:

• 2 kg of tomatoes;
• 90 ml citric acid;
• head of garlic;
• a sprig of parsley;
• 50 g salt;
• 70 g sugar;
• 3 bay leaves.

Preparation:

1. Rinse the tomatoes thoroughly and make a cut in each one.
2. Peel the garlic and pass through a press. Stuff the tomatoes with the resulting mush.
3. Place bay leaves and parsley in the bottom of a clean jar. Fill the container with tomatoes.
4. Pour boiling water over the vegetables and leave for 15 minutes. Drain and repeat the procedure again.
5. Add salt and sugar to the water. Lastly, add citric acid.
6. Roll up the jars and turn them upside down.Store canned tomatoes in the cellar.

Important! Citric acid is contraindicated for people who are allergic to citrus fruits.

With horseradish, grape and cherry leaves

Grape leaves have been harvested since summer; light green soft leaves are excellent for pickling. Just 30 g of grape leaves is enough to provide a person with the daily requirement of vitamin A.

Ingredients:

• 15 medium tomatoes;
• 5 grape leaves;
• 1.5 liters of water;
• 8 cloves of garlic;
• 5 black peppercorns;
• 3 leaves of horseradish;
• 3 cherry leaves;
• 2 bay leaves;
• 2 dill umbrellas;
• 120 g sugar;
• 70 g salt;
• 20 ml vinegar.

Preparation:

1. Wash and dry the tomatoes, make punctures with a toothpick.
2. Place horseradish, grape and cherry leaves in sterile jars. Add garlic cloves and dill umbrella.
3. Place tomatoes in a jar.
4. Boil water, add black pepper, salt, sugar and bay leaf.
5. Pour the marinade into jars, cover the containers with lids and leave for 10-12 minutes.
6. Pour back into the pan, bring to a boil and add vinegar.
7. Pour the marinade into a jar and roll up with clean lids. Turn over for a day.

Tomatoes with garlic “Under the snow”

The appetizer got its interesting name thanks to the garlic that is placed on top of the tomatoes. It goes well with fried potatoes, vegetable dishes and rice.

Ingredients:

• 1.2 kg of tomatoes;
• 150 g sugar;
• 60 g salt;
• 4 cloves of garlic;
• 20 ml vinegar.

Preparation:

1. Wash the vegetables and place in a sterile jar. Pour boiling water over and leave for 20 minutes.
2. Pour the water into a saucepan, add salt and sugar, and boil.
3. Put grated garlic in a jar, pour boiling brine, and add vinegar.
4. Roll up and wrap in a blanket until completely cool.There will be “snow caps” of garlic on the tomatoes.

With bell pepper, parsley and onion

Delicious pickled tomatoes in jars for the winter with the addition of pepper and parsley have a pleasant and mild taste. The jars are colorful and attractive.

Ingredients (for a 3 liter jar):

• 1.7 kg of tomatoes;
• 1 bell pepper;
• 1 onion;
• 5 sprigs of parsley;
• 100 g sugar;
• 50 g salt;
• 50 ml vinegar 9%;
• 5 peas of allspice.

Preparation:

1. Wash and sterilize jars and lids.
2. Cut the bell pepper into four parts, remove the tail and seeds. Cut the onion into large rings.
3. Place parsley and onion at the bottom of the jar. Place peppers and tomatoes on top in layers.
4. Pour boiling water over the jars and leave for 20 minutes.
5. Pour the water into a saucepan, add salt and sugar, and bring to a boil.
6. When the brine boils, add vinegar. Place peppercorns in jars, fill with brine and roll up.
7. Wrap the assortment and leave until completely cooled.

Read also:

How to prepare pickled cucumbers in slices for the winter.

How to cook pickled peppers in oil for the winter.

How to pickle corn for the winter at home.

Cooking recommendations

To make the preparation tasty, it is important to pay attention to the selection of ingredients. For cooking, select tomatoes that are firm and without cracks or dents. All fruits should be the same size in order to be evenly soaked in the marinade.

Small vegetables are easier to put in a jar and take out again. If the tomato is too large, it is better to cut it into 4-6 pieces. Cooks often use unripe green tomatoes - they are crispier and more elastic.

Important! Use clean kitchen utensils during cooking.Rinse the jars thoroughly and, if the recipe calls for it, sterilize them. Otherwise, the tomatoes may quickly spoil.

At the request of the housewife, various spices and herbs are added. These can be hot peppers or, conversely, sweet mint and basil. It all depends on personal preference. However, the flavor of the additives should not overpower the main ingredient. Everything should be in moderation. Instead of the usual vinegar, many people use apple or balsamic vinegar - they give dishes a milder taste.

Conclusion

How to pickle tomatoes for the winter? Experts advise selecting small and smooth vegetables, and using clean water for marinade. Bell peppers or carrots will help add brightness to the appetizer.

Fans of unusual tastes prefer recipes with the addition of vodka or grape leaves. Sometimes vinegar is replaced with citric acid or apple essence. Store the blanks in the basement or pantry.