How to cook delicious pickled tomatoes for the winter: a selection of the best recipes from experienced housewives

Tomatoes marinated in jars for the winter are a dish that will remind you of summer at any time of the year. From the article you will learn how to pickle tomatoes correctly so that they can be preserved until the next season, what tomatoes are combined with, and what it is better not to experiment with. And most importantly, you will learn the top 10 recipes that will make your household proud of their skillful housewife.

How to pickle tomatoes for the winter: tips and tricks

Before you start preparing, pay attention to the rules, which will provide vegetables with amazing taste and long-term storage:

1. Choose mid-season tomatoes. Their skin should be elastic and not wrinkled.
2. Do not forget to remove the stalk and make a puncture about 1 cm deep in its place. This will protect the vegetables from cracking and loss of appearance.
3. Unlike cucumbers, tomatoes do not go well with currant leaves. If you want more greens, add grape or cherry leaves, as well as dill, parsley, and celery.
4. 1 tsp will give tomatoes a piquant taste. honey or 1 tsp. mustard beans.
5. The sterilization process of the finished product can be replaced by triple filling.
6. If you are preparing tomatoes according to a recipe that involves cutting the vegetables, then do not choose fruits that are too fleshy. The pulp may separate from the skin during the pickling process.

The best recipes for pickled tomatoes for the winter

The ten best recipes for pickled tomatoes will delight you with affordable ingredients, ease of preparation and predictable results.

Delicious marinated tomatoes with grape leaves, cherries and horseradish

Ingredients:

• 2.5-3 kg of small tomatoes;
• 4 cherry leaves;
• 2 grape leaves;
• 2 leaves of horseradish;
• 1 horseradish root;
• black peppercorns to taste;
• 3 cloves of garlic;
• Bay leaf;
• 3 pcs. carnations;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Cooking method:

1. Pour steam over the jars in the oven or over a boiling pan/kettle, dip the lids in boiling water before screwing.
2. Rinse the tomatoes well, make a hole in the stem area of ​​each vegetable with a toothpick.
3. Finely chop or grate the horseradish root.
4. Chop the garlic and mix with horseradish root.
5. Place a bay leaf, peppercorns, 2 horseradish leaves, 1 grape leaf and 2 cherry leaves at the bottom of the jars.
6. Next, add the garlic and horseradish mixture.
7. Fill the jars with tomatoes.
8. Top with cloves and remaining herbs.
9. Pour water into the pan, turn on maximum heat.
10. Gradually pour boiling water into the jars. Cover with a lid and leave for 30 minutes.
11. Drain the water and repeat the procedure.
12. Boil the water a third time.
13. Add salt and sugar to boiling water and mix well.
14. Cook for 5 minutes.
15. Pour the marinade into a jar and seal.
16. Turn upside down and cover with thick material for 48 hours.

There is no vinegar in the recipe. At your discretion, you can include this ingredient in the recipe (70 ml of 9% vinegar per 1 liter). In this case, there will no longer be a need for triple filling. You can also add a few grapes. But choose exclusively ripe and healthy fruits.

Take note:

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Spicy pickled tomatoes

Ingredients:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• 0.5 tsp. ground red pepper;
• 1 tsp. ground black pepper;
• 1 hot pepper;
• 1 medium onion;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 50 ml vinegar (9%);
• allspice to taste;
• a sprig of celery.

Cooking method:

1. Sterilize the jars.
2. Wash the tomatoes, make punctures in each vegetable about 1 cm deep.
3. Chop the garlic.
4. Cut the onion into rings.
5. Finely chop the hot pepper and mix it with garlic.
6. Chop the celery and add to the garlic and pepper. Stir.
7. Place a mixture of garlic, pepper and herbs at the bottom of the jar.
8. Fill the jar with tomatoes, placing onion rings between the vegetables.
9. Add red and black pepper.
10. Boil water, add salt, sugar, allspice and peppercorns to boiling water.
11. Boil for 4-6 minutes.
12. Pour in vinegar, stir and remove from heat.
13. Gradually fill the jars with marinade.
14. Cover the jars with lids.
15. Sterilize for 10 minutes.
16. Close. Make sure it is sealed. Turn it over, tilt it. Nothing should drip or leak.
17. Store upside down and wrapped for the first two days.

Advice. Spicy tomatoes are contraindicated for children under 6 years old, their stomach is too vulnerable. Also, such preparations should be used with caution by people with gastrointestinal diseases. Even if you don't feel sick, don't eat spicy pickled vegetables without bread or a side dish.

With basil

Ingredients:

• 3 kg of tomatoes;
• sprig of dill;
• 4 sprigs of basil;
• 3 cloves of garlic;
• black peppercorns to taste;
• 1 tsp. mustard beans;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 90 ml vinegar.

How to marinate:

1. Rinse the jars, dry and sterilize.
2. Chop the greens and mix.
3. Place the mixed greens in the bottom of the jar.
4. Fill the jar with vegetables.
5. Place the garlic at the very top.
6. Add salt, sugar, peppercorns to the water.
7. Boil it.
8. Pour grain mustard into jars.
9. Pour vinegar into boiling water. Stir.
10. Fill the jars with marinade.
11. Cover with lids.
12. Sterilize for 8 minutes.
13. Leave covered in a dark place for 40 hours. Don't forget to turn the jars over after checking for leaks.

Advice. Tomatoes are made spicy by adding grain mustard and basil. This preparation is ideal for dry meat or barbecue. Fish cooked over a fire also goes well with these pickled vegetables.

With bell peppers for the winter - the most delicious

Ingredients:

• 1 kg of tomatoes;
• 0.5 kg of red or yellow bell pepper;
• 1 small hot pepper;
• 4 cloves of garlic;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1-2 sprigs of dill and parsley;
• 70 ml vinegar (9%);
• 50 ml vegetable oil.

Cooking method:

1. Rinse and sterilize the jars.
2. Prick the tomatoes using a fork or toothpick.
3. Cut the bell pepper into strips.
4. Cut the hot pepper into thin strips. You don't have to remove the seeds, but it will be sharper this way.
5. Chop the greens.
6. Place chopped herbs and 2 cloves of garlic on the bottom of a sterilized jar.
7. Next, place the vegetables in the jar, alternating layers of bell peppers and tomatoes. Place hot peppers between vegetables.
8. Place the other 2 cloves of garlic on top.
9. Boil water and pour boiling water into jars. Leave for 30 minutes.
10. Drain the water back into the pan, add salt and sugar.
11. Boil it.
12. Pour vegetable oil into the jar.
13. Pour vinegar into boiling water and stir.
14. Pour marinade over vegetables.
15. Now screw on the caps.
16. Turn over and wrap the jars in warm material (a blanket, outerwear, several towels).

Important. It is better not to marinate green bell peppers with tomatoes. Opt for yellow or red fruits. They match better in taste and color.

Cherry with carrot tops

Ingredients:

• 800 g cherry tomatoes;
• 1 small onion;
• 2 branches of carrot tops;
• 1 tbsp. l. Sahara;
• 1 tsp. salt;
• 1 tsp. honey (optional);
• 50 ml vinegar (9%);
• 3 cloves of garlic.

Cooking method:

1. Rinse the jars with soda solution, dry and sterilize. Don't forget to make sure there are no cracks or chips.
2. Cut the onion into half rings.
3. Separate the tomatoes from the branches. It is not necessary to make punctures in small vegetables.
4. Place garlic on the bottom.
5. If the tops are too long, cut them into several pieces.
6. Place vegetables in a jar in layers: tomatoes, tops, onions. Repeat 2-3 times.
7. Boil the water.
8. Pour boiling water into the jars and leave for 25 minutes.
9. Drain the water into a saucepan and add honey to the jar (this ingredient is optional).
10. Add salt and sugar to boiling water.
11. Stir until dissolved, boil for 3 minutes.
12. Pour in vinegar and immediately remove from heat.
13. Fill jars with vegetables with the prepared marinade.
14. Turn hermetically sealed jars upside down and wrap them up.
15. After 40 hours, remove to a permanent storage location.

Helpful information. Carrot tops are a source of healthy vitamins and minerals. Do not pour boiling water over it, but rinse it under cold running water.

With aspirin and vinegar - a simple recipe

Minimum ingredients and maximum shelf life is the motto of this recipe.

What you will need:

• 1 kg of vegetables;
• 1 aspirin tablet;
• 60 ml vinegar (9%);
• 1 sprig of dill;
• Bay leaf;
• black peppercorns to taste;
• 2 cloves of garlic.

Cooking method:

1. Rinse the vegetables and make a puncture in each tomato.
2. Sterilize the jars and pour boiling water over the lids.
3. Chop the dill, but not too finely.
4. Place garlic at the bottom of the jar.
5. Fill the jar with tomatoes.
6. Sprinkle greens on top.
7. Grind the aspirin and add it to the jar.
8. Put water on the fire, immediately adding salt, sugar, bay leaf, peppercorns.
9. Bring to a boil, stir for 4-5 minutes.
10. Pour the vinegar into the jar.
11. Immediately pour the marinade over the vegetables.
12. Screw on the lids. Turn the jars over and leave to cool for 24 hours.

Note! Aspirin is needed in tablets. Effervescent is not suitable.

With apples and apple cider vinegar - a very tasty recipe

What you need:

• 1.5 kg of tomatoes;
• 0.5 kg apples;
• 1 tsp. salt;
• 2 tbsp. l. Sahara;
• 1 tsp. honey;
• 2.5 tbsp. l. apple cider vinegar.

Cooking method:

1. Sterilize the jars.
2. Wash the tomatoes and make punctures.
3. Select your apples carefully. Rotten, wormy, too soft and unripe are not suitable.
4. Cut large apples into halves or quarters, removing the seeds.
5. In the jar, alternate layers of apples and tomatoes so that the top layer is a layer of apples.
6. Boil water and pour boiling water over the mixture of vegetables and fruits. Leave for 30 minutes.
7. Drain the water back, add salt, sugar and honey.
8. Boil it.
9. Just before boiling, pour apple cider vinegar into the jars.
10. Remove the boiling marinade from the heat and fill the containers with it.
11. Cover with lids.
12. Sterilize for 10 minutes.
13. Cover tightly, turn over and leave to cool naturally for 48 hours.

With garlic inside and herbs in liter jars

Ingredients:

• 700 g of dense tomatoes;
• 4 sprigs of parsley;
• 4 sprigs of dill;
• 10 cloves of garlic;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 50 ml vinegar (9%);
• black peppercorns to taste;
• 1 bay leaf for marinade.

Cooking method:

1. Sterilize clean jars.
2. Rinse the tomatoes. There is no need to puncture.
3. Chop the garlic.
4. Finely chop the parsley.
5. Mix garlic and parsley in a dish.
6. Make a cross cut in each tomato.
7. Fill the resulting hole with a mixture of garlic and parsley.
8. Place dill at the bottom of the jar.
9. Next, fill the jar with stuffed tomatoes. Be careful not to let the filling fall out.
10. Boil the water.
11. Fill the jars with boiling water. Leave for 10 minutes.
12. Drain the water back, add peppercorns and bay leaves. Boil it.
13. Pour the salt and sugar into the jars immediately.
14. Pour vinegar into the boiling marinade. Remove from heat.
15. Fill the jars with marinade.
16. Screw the lids on immediately.
17. After two days, put it in a place for long-term storage.

Important! Parsley is a product that not everyone likes. You can replace these greens with dill, celery, basil or arugula.

Marinate tomatoes in halves with onions, vegetable oil and carrots

Ingredients:

• 2 kg of tomatoes;
• 700 g carrots;
• 3 medium onions;
• 5-7 cloves of garlic;
• 150 ml vegetable oil;
• 150 ml vinegar (9%);
• 150 g sugar;
• 3 tbsp. l. salt;
• black peppercorns to taste;
• 2 bay leaves.

Cooking method:

1. Wash the tomatoes, cut into halves. Place in a separate dish to drain excess juice.
2. Rinse the carrots thoroughly. Any contamination will cause the lids to swell.
3. Grate the carrots on a coarse or medium grater.
4. Cut the onion into rings or half rings depending on size.
5. Place some of the onion and garlic at the bottom of the sterilized container.
6. Next, place the tomatoes cut side down.
7. Grated carrots are the next layer.
8. Repeat alternating layers 1-2 more times.
9. Boil the water. Pour boiling water into the jars and leave to cool for 15 minutes.
10. Drain the water into a saucepan or ladle.
11. Pour vegetable oil into the jar.
12. Add bay leaf, peppercorns, salt and sugar to the water.
13. Bring to a boil. Make sure the bulk products are dissolved.
14. Pour vinegar into boiling water.
15. Remove from heat and fill jars with marinade.
16. Cover the containers with a lid.
17. Sterilize for 12 minutes.
18. Screw on the lids, turn the jars over and wrap them for 1-2 days.

These tomatoes are great as an independent dish on the table and can easily replace a prepared salad. Serve with potatoes or pasta.

Read also:

The simplest and most delicious recipes for pickled peppers

Pickled hot peppers for the winter without sterilization

Pickled green tomatoes for the winter

Ingredients:

• 1.5-2 kg of green tomatoes;
• 5 cloves of garlic;
• 1 tsp. mustard powder;
• 1 hot pepper;
• 100 g salt;
• 150 g sugar;
• 1 tsp. vinegar essence (70%);
• black peppercorns to taste;
• sprig of dill.

How to marinate:

1. Wash the tomatoes, make a puncture in each vegetable.
2. Finely chop the hot pepper.
3. Chop the garlic and mix it with the chopped pepper.
4. Sterilize the jars.
5. Place black peppercorns and a mixture of garlic and pepper on the bottom.
6. Gradually pour boiling water into the jar. Cover with a lid and leave for 15 minutes.
7. Drain the water back into the pan, repeat again.
8. Drain the water again, add salt, sugar, and pour mustard powder into the jars.
9. As soon as the water is covered with bubbling bubbles, pour the vinegar essence into the pan, stir and fill the jars with marinade.
10. Turn the rolled up jars over and put them in a dark place.
11. Remove to permanent storage location after 30 hours.

Let's sum it up

Marinated tomatoes for the winter are a simple dish that doesn’t take much time or effort to prepare. The result is predictable - always aromatic vegetables without any foreign aftertaste. Do not forget to puncture each vegetable, follow the exact recipe.

Combine tomatoes with mustard, honey, apples, herbs, stuff or pickle green vegetables - delight yourself and your loved ones.