Top 15 most delicious canned tomato recipes: how to pickle tomatoes in jars for the winter

Traditionally, tomatoes are the most popular vegetable canned for the winter. Some people use two or three family recipes, but many housewives try to make such preparations more varied. Thanks to salting, vegetables retain the maximum amount of vitamins. Read about how to properly salt tomatoes in jars for the winter in this article.

Recipes for pickling delicious tomatoes in jars

Hot, spicy, sour, green, with horseradish or mustard - unusual and delicious recipes There are a lot of canned tomatoes. Each housewife has her own recipe, proven over the years.

But sometimes you want to cook something new. We will share with you the most interesting and delicious recipes for pickles from tomatoes.

Salted tomatoes in jars (like barrel ones)

Ingredients:

• tomatoes (for a 3-liter jar - about 1.5 kg);
• 8 black peppercorns;
• 8 peas of allspice;
• 6 bay leaves;
• 4 cloves of garlic;
• 10-20 g mustard powder;
• hot pepper to taste;
• greens (cherries, currants, horseradish, dill).

Brine (per 1 liter of cold boiled water):

• 2 tbsp. heaped tablespoons of coarse salt;
• white cotton fabric;
• mustard powder for sprinkling.

Boil water at the rate of 1.5 liters per 3-liter jar. Place all the spices, herbs and mustard in clean, dry jars. Next, place the washed tomatoes tightly and pricked with a toothpick in several places.

Dilute salt in 1 liter of boiled water at room temperature, pour the brine into a jar with fruits.Place a parboiled white cotton cloth on the tomatoes and sprinkle a tablespoon of mustard powder on it. This is done to prevent mold from forming on top.

Leave the jar, without closing the lid, at room temperature for 1-2 weeks. After this time, close the nylon lid (without removing the rag) and put it in the refrigerator for final ripening.

Readiness will occur in 2-4 weeks. During this time, the brine may evaporate a little or mold may appear on top - then you need to add water and replace the rag with mustard with a new one.

Read also:

Top 15 Best Instant Green Tomato Pickling Recipes.

How and what to feed tomatoes after planting in the ground.

The best beet jam recipes.

Tomatoes with onions and spices

Ingredients:

• 3 kg of tomatoes;
• 200 g of greens;
• 1 head of garlic;
• 100 g onions.

Marinade:

• 3 liters of water;
• 2 tablespoons salt;
• 9 tablespoons sugar;
• 2-3 pcs. bay leaf;
• 3 pcs. peppercorns;
• 1 cup 9% vinegar.

The tomatoes should be washed. Steam the jar, put chopped herbs (dill, parsley, cherry leaves), garlic on the bottom, pour in 3 tablespoons of vegetable oil, then place the tomatoes and onion rings on them.

Marinade: boil water with salt, sugar, pepper, bay leaf, pour in vinegar. Pour the not very hot marinade over the tomatoes and sterilize for 15 minutes. Roll up the cans. Can be consumed within a month or stored until winter in a cool, dark place. After opening, store in the refrigerator.

Marinated cherry tomatoes with garlic and vinegar

Ingredients for 1 liter jar:

• tomatoes;
• 3-5 pcs. bay leaf;
• 5-6 black peppercorns;
• 5-6 pcs. garlic;
• sprig of parsley.

Marinade for 1.5 liters of water:

• 2 tbsp. salt;
• 5 tsp Sahara;
• 1 tbsp. vinegar.

Wash the tomatoes, sterilize the jars, and boil the lids for 5-10 minutes. Place bay leaf, pepper, garlic (1 clove, cut into 4 pieces), and a sprig of parsley at the bottom of the jar.

Place the tomatoes in a jar and pour boiling water over them for 5 minutes. Then pour the water into a saucepan, boil, add salt, sugar and vinegar. Pour the marinade over the tomatoes, roll them up, and cover them with a blanket. The pickle is ready to eat.

Hot method of pickling tomatoes with carrot tops

For a 3-liter jar you will need:

• tomatoes;
• 3-4 branches of carrot tops;
• 5-6 cloves of garlic;
• 1 carrot.

Marinade:

• 1.5 liters of water;
• 3 tbsp each with a heap of salt and sugar;
• 3 tsp 70% vinegar essence;
• 2 cloves;
• 5 peas of allspice.

Pierce the tomatoes with a toothpick, place in a jar, placing sprigs of carrot tops, garlic and carrots cut into rings on the bottom. Pour boiling water, cover with a lid, cool slightly.

Drain the water into a saucepan, put salt, sugar, cloves, pepper, add 0.5 cups of boiled water, bring to a boil, turn off the stove. Pour in the vinegar essence, fill the jar with marinade up to the neck and tighten. Turn over and wrap until completely cool. Can be served immediately.

Tomatoes with cloves

Ingredients:

• salt – 2 tsp;
• sugar – 1.5 tbsp. l;
• table vinegar - 2 tbsp. l;
• garlic – 5 cloves;
• cloves – 5 pcs.;
• bay leaf – 3–4 leaves;
• pepper - to taste;
• tomatoes - as the jar is filled.

Preparation:

1. Prepare a liter glass container: rinse it thoroughly with soda and wipe dry. Wash the tomatoes.
2. Place all the spices with cloves on the bottom and fill with tomatoes to the very top.
3. Boil filtered water and pour into containers.Let stand for about 10–15 minutes, pour this water into an enamel pan and, adding the marinade components (salt and granulated sugar), boil. Fill the jars with the resulting brine again and add vinegar. Roll up the lids.
4. Place upside down in a warm place, wrap and leave until completely cool. After this, put it away for storage. You can serve it immediately, or you can let it marinate.

Tomatoes with cold mustard

Ingredients:

• tomatoes;
• black currant leaves - to taste.

Brine:

• water - 10 l;
• sugar - 2 cups;
• salt - 1 glass;
• bay leaf - 15 pcs.;
• allspice peas - 1 teaspoon;
• black peppercorns - 1 teaspoon;
• mustard powder - 100 g.

Wash slightly unripe fruits, place them in a bucket or pan, sprinkle with blackcurrant leaves. Line the bottom with leaves too.

Prepare the brine: add sugar, salt, bay leaves, and a teaspoon of mashed allspice and hot pepper to the water. All this should be boiled, cooled and a pack of dry mustard added. Stir and let stand.

When the brine becomes clear and slightly yellowish, you can pour in the tomatoes. Place a clean cloth and pressure on top. Tomatoes must survive under pressure for a month.

Salted tomatoes with grape leaves

Ingredients:

• 2 kg of tomatoes;
• 200 g grape leaves;
• 1 liter of water;
• 100 g sugar;
• 50 g salt.

Wash the tomatoes, prick them with a fork from the stem side, place them in a jar, layering them with thoroughly washed leaves. Dilute salt and sugar in water, pour boiling solution three times. After the third pour, roll up. Ready to eat in a week.

Salted spicy tomatoes with cinnamon

Ingredients:

• 5 kg of tomatoes;
• 10 bay leaves;
• 1/2 tsp. ground cinnamon;
• 2 tbsp. salt (for brine).

Rinse the tomatoes, place them in sterilized jars, pour in boiling water, leave for 20 minutes, drain the liquid, pour in new boiling water for 20 minutes, then repeat the procedure again.

Bring the water drained after the third pour to a boil, add salt, add cinnamon and bay leaves, boil for 5-7 minutes over medium heat, pour in the tomatoes, roll up the jars, turn them over and let them cool. Tomatoes wrapped in jars can be consumed immediately, or you can let them brew.

Cold pickling of tomatoes with vinegar

Ingredients:

• dense ripe tomatoes;
• 1 tbsp. l. 70% acetic acid and granulated sugar;
• 75 g salt;
• head of garlic;
• dill umbrella and horseradish leaf;
• 3 leaves of cherries and currants.

Sort the tomatoes, wash them and make several punctures with a fork near the stalk. Wash the jars with soda and let them dry. Place horseradish greens and a dill umbrella on the bottom of a glass container.

Next, lay out the tomatoes, layering them with currant leaves, cherry leaves and cloves of garlic. Pour sugar and salt into a jar, add cool, settled water, add vinegar and close with plastic lids. Store in the refrigerator or cellar. You can use them after a month.

Hot tomatoes with citric acid

Ingredients:

• tomatoes (medium size);
• greens (for flavor).

Marinade (based on a 3-liter jar):

• 1.3 liters of water;
• 30 g salt;
• 120 g sugar;
• 2 tsp. citric acid powder.

Place the tomatoes in washed jars, add herbs. Pour boiling water over and cover with clean lids.

While the fruits are sterilized, boil a brine of water, salt, sugar, and citric acid. As soon as the brine boils, drain the water from the jars and add the brine. Roll up, then turn over the cans and wrap in a blanket for a couple of hours. Can be used in a couple of weeks.

Reference. For variety, you can add one type of greens to the jars: for example, dill in one, parsley in another, celery in a third.

Canned tomatoes with horseradish

Ingredients for a 3-liter jar:

• tomatoes;
• horseradish leaves;
• dill with umbrellas;
• currant and cherry leaves;
• 4 cloves of garlic.

Brine:

• 2.5 liters of water;
• 3 tbsp. Sahara;
• 5-6 tbsp. salt.

Place washed greens and tomatoes pricked with a toothpick at the bottom of the jar. Add peeled and coarsely chopped garlic there and cover with a horseradish leaf on top.

Prepare a strong brine, boil, cool slightly and pour into a jar. Let stand for 2-3 days at room temperature, covering with a lid, but without clogging. When the brine becomes cloudy, put the jar in the refrigerator. The pickle will be ready in a week.

With bell pepper

Ingredients for a 3-liter jar:

• tomatoes;
• 1 bell pepper.

Brine:

• 150 g sugar;
• 60 g salt;
• 2 tbsp. 9% vinegar.

Place tomatoes and sweet bell peppers cut into 6 pieces in rows in a jar. Do not add any other seasonings. Pour boiling water over it. Leave covered until cooled for 20 minutes. Then pour the water into a saucepan, add sugar, salt, and vinegar (per one 3-liter jar).

Bring the solution to a boil, pour into jars to the top. It twists without sterilizing. Cover with a warm blanket. Leave until cool. Tomatoes prepared in this way are sweet, tasty and store well. This pickling will be ready in a month.

Tomatoes with vegetable oil

Ingredients for a 1 liter jar:

• tomatoes;
• 2 bay leaves;
• 8 black peppercorns;
• 4 peas of allspice;
• 1 onion;
• 2 tbsp. vegetable oil.

For the marinade:

• 1 liter of water;
• 3 tbsp. salt;
• 2 tbsp. 9% vinegar;
• 15 buds of cloves.

Place spices at the bottom of the prepared jars. Cut the firm tomatoes in half, place them cut side down in jars, layer them with onion rings.

Prepare the marinade: boil water with spices, strain, add vinegar. Pour the marinade over the tomatoes, cover and sterilize for 10 minutes. Pour calcined vegetable oil into each jar and roll up. This pickle will be ready in two weeks.

Pickling green tomatoes

Ingredients:

• green unripe tomatoes, preferably large, fleshy ones;
• celery sprigs;
• garlic;
• red hot pepper.

Brine:

• for 1 liter of cold water;
• 70 g salt (coarse).

Cut the tomatoes in half lengthwise, but not all the way through.

If the garlic is large, then cut each clove into several slices. Cut the pepper into rings and the celery into sprigs.

Place several slices of garlic and 2-3 rings of pepper into each tomato (depending on how spicy you like it). Place a folded celery sprig there.

Secure everything with bobbin threads, wrapping the tomato several times in different directions.

Next, put a layer of celery sprigs on the bottom of the jar, a layer of tomatoes on top, peppers on the sides (for fans), then celery again, etc. The top layer is made of celery.

After this, you need to dilute the salt in water and pour over the tomatoes. Put under oppression. A 3-liter jar requires approximately 1.5 liters of brine.

When the tomatoes stop bubbling and the brine becomes clear, the pickle is ready to eat.

To pickle for the winter, you need to drain the brine, boil and immediately pour over the tomatoes. You can close it either with a plastic lid or roll it up with an iron one. This must be done as soon as the boiling brine is poured in.

Salted tomatoes in their own juice

One of the simplest and most popular recipes is canned tomatoes in their own juice. This method of preparation allows you to preserve the natural taste and aroma of tomatoes as much as possible.

Ingredients:

• black peppercorns – 6 pcs.;
• celery stalks – 1 pc.;
• salt – 1 tbsp;
• tomatoes – 1 kg;
• Tabasco sauce – ½ tsp;
• sugar – 1 tbsp;
• dill – 5 sprigs;
• parsley – 5 sprigs.

Place the tomatoes in boiling water for 1 minute, drain in a colander and remove the skins from all the fruits. Rinse 700 g of tomatoes with cold water and place in a sterilized jar. Cut the remaining fruits in half, remove the core and chop finely.

Place the chopped tomatoes in a saucepan and, stirring, bring to a boil. The greens need to be washed, chopped and added to the pan along with salt, sugar, sauce and pepper. Cook over low heat for 10 minutes.

Then rub the mixture through a sieve, return to the pan and bring to a boil again. Pour hot juice over the fruits. Cover the jar with the prepared lid and place to pasteurize in a pan of boiling water for 10 minutes. Then roll up, cool and store in a cool place.

Rules for storing salted tomatoes in jars

Jars should be stored in clean, dry cellars or pantries, protected from direct sunlight, at a temperature from 0 to +15 C and a relative humidity of no more than 75%. They should not be stored in damp areas to avoid corrosion of the lids. Canned fruits and vegetables are stored from several months to one year.

Glass jars are ideal for storage - they are the most airtight and can last longer. Review their contents regularly.If the product becomes cloudy, foamy, or there are deposits on the food or air bubbles, the jar must be disposed of.

You should also check the expiration date, as consuming expired pickles can not only cause intestinal upset, but can also be fatal. Poisoning with botulinum toxin found in spoiled or poorly prepared preserves is especially dangerous. Such poisoning leads to severe damage to the nervous system.

Conclusion

Salted tomatoes are an excellent addition to meat dishes and various side dishes. And step-by-step recipes for preparing them will help you prepare the perfect snack for winter, rich in nutrients and vitamins. Bon appetit!