Marinated tomatoes with vinegar for every taste: top 13 best recipes

There are many ways to preserve tomatoes that preserve their taste and nutrients. You can pickle tomatoes for the winter in jars of different sizes, with or without vinegar, with sterilization or simply by dousing them with boiling water.

They can be harvested whole or in slices, you can use ripe sweet fruits or slightly unripe ones with sourness...

But in all this diversity there are several basic classic recipes that should be in every housewife’s repertoire.

Marinated tomatoes with vinegar: important preparation points

The process of harvesting tomatoes is not very difficult. However, there are also tricks and subtleties here, knowledge of which simplifies preparation, improves taste and extends shelf life.

To ensure that pickled tomato preparations last as long as possible, the marinade in them does not become cloudy, and the fruits remain bright and tasty, adhere to the following rules when canning:

Canning containers should always be clean. It is washed with soda, then sterilized (over steam, boiling, in the oven). The lids must also be boiled in water.
When preparing without sterilization, the marinade is poured into jars to the top edge so that there is no room for air.
When canning tomatoes with vinegar, it is added to the marinade at the very end, since the vinegar quickly evaporates when boiled.

Important! To calculate the number of tomatoes, use a simple formula: for one jar you need to take exactly half its volume of tomatoes. So, for a liter container you will need 0.5 kg of fruit, for a 2-liter container - 1-1.1 kg, and so on.

Which tomatoes to choose for canning

The taste and safety of the product largely depends on the tomatoes themselves. Therefore, special attention is paid to their selection.

To prevent tomatoes from bursting or losing their shape during heat treatment (when pouring hot brine), fruits are selected that are strong, fleshy, with thick skin without damage.

The tomatoes are washed thoroughly, their stems are removed, and they are pierced with a sharp object (you can use a toothpick or fork).

Preparation

Before you start cooking, you need to properly prepare not only the food, but also the jars with the necessary equipment.

Inventory

During the canning process, experienced cooks use special devices to help :

a lid with a hole that helps to safely drain boiling water;
tongs for removing the container during the sterilization process;
tweezers for manipulating lids in boiling water.

All of the listed tools are first ideally cleaned , and the towels used are ironed under steam.

For rolling, use metal lids, which are pre-washed, then placed in boiling water and boiled for at least 10 minutes. Such preparation will disinfect them from harmful microorganisms present on the surface.

If you use lids with screw threads, then pay attention to its condition . It shouldn't be torn down. Otherwise, the workpiece will not last long.

Ingredients

To prepare home canned food, choose ripe tomatoes . Preference is given to varieties with hard skins that will not crack during heat treatment.

Advice! To prevent tomatoes from cracking, before putting them in jars, you need to make punctures near the stalk with a toothpick.

Vegetables are thoroughly washed to remove dirt and chemicals found on the surface of the fruit, which they were treated with during growing and storage.

Peeled garlic cloves, herb and spice leaves are also washed under running water . Place on a paper towel and dry.

The added components are completely dissolved in the marinade mixture , then boiled for 7-10 minutes and poured into jars. Only coarse salt is used. Fine and especially iodized ones are not suitable.

Capacities

For sealing, liter and three-liter jars are most often used . They are pre-washed, sterilized and dried. First, wash the container with soap or baking soda with hot water, then rinse thoroughly. There should be no detergent left on the surface. After this, place the jars over steam and heat for at least a quarter of an hour.

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The simplest recipe without any hassle

This recipe is the perfect solution for those who prefer simplicity in everything. It will require a minimum of ingredients, and the preparation itself will take very little time.

At the same time, pickled tomatoes with vinegar will have a classic hot and sour taste.

To prepare brine (per 1 liter) you will need:

5 teaspoons without a slide of salt;
5 tbsp. a heaped spoonful of granulated sugar;
3 tbsp. spoons 9% vinegar;
6-10 peas of allspice.

Preparation procedure:

Place the tomatoes in a sterilized container so that there are no large voids between them. But there is also no need to press the fruits tightly against each other, so as not to crush them.
Pour boiling water over the preparation, cover with a lid, and leave for 10 minutes.
Prepare the marinade: boil water, add salt, sugar, pepper, simmer for 3 minutes. Remove from heat, add vinegar, stir.
Drain the water from the jars and fill the workpiece with hot marinade. Roll up the lids immediately.

Read also: Delicious recipes for crispy zucchini marinated with vinegar

Sweet tomatoes with vinegar without sterilization in 1 liter jars

Among the various recipes for preparing vegetables, sweet pickled tomatoes are especially popular. In a sweet marinade with vinegar, they acquire an original taste. These tomatoes can be served as a snack for any dish.

For the preparation you will need the following ingredients (based on 3 liter jars):

1.6-1.8 kg of tomatoes;
1.5 liters of water;
1 tbsp. l. with a heap of salt;
200 g sugar;
3 pcs. bay leaves;
5 pcs. black and allspice peas;
5 buds of cloves;
0.5 tsp. dill seeds;
100 ml 9% vinegar.

Cooking method:

Wash the vegetables well, dry with a clean towel so that no drops of water remain on the fruits.
Place the tomatoes tightly in a sterilized container, pour boiling water over them, cover with lids, and leave for 15-20 minutes.
Pour the cooled water into a saucepan, bring the volume to 1.5 liters, add salt, sugar, spices and herbs. Boil for 2-3 minutes. Remove the pan from the heat, add vinegar, stir.
Pour the hot marinade over the tomatoes and roll up the lids.

Note! Hot cans are turned over and insulated, covered with a blanket, for gradual cooling and control of the sealing tightness.

Store the product in a cool place (cellar, refrigerator, etc.) for 45 days.

Important! Pour hot water in parts so that the glass has time to warm up and does not burst.

Marinated tomatoes for the winter - very tasty and sweet

I propose to consider the first option of the marinade. I consider this preservation method to be one of the simplest. In cooking, we use all the familiar products for pickling: cherry, currant and horseradish leaves, peppercorns, salt and sugar with vinegar. We will look at the preparation process in more detail below. I think any novice housewife can handle this preparation.

We will need:

Tomatoes - 1.7 kg.
Salt - 1 heaped tablespoon (coarse salt
Sugar - 200 gr.
Vinegar 9% - 100 ml.
Black peppercorns - 10-15 pcs.
Horseradish, dill, cherry and currant leaves - to taste

This quantity of products is designed for 3 one-liter jars. If you plan to seal one jar, then divide the number of ingredients by three.

Preparation:

1. The first thing we will do is prepare the tomatoes. First of all, rinse the vegetable under cold running water. Then, using a wooden skewer, we make a small puncture in the tomato. The puncture site will be the stalk.

This way the tomatoes will not crack during pickling and will remain the same in appearance.

Fill the jars with the prepared vegetables. Place the tomatoes as tightly as possible, but be careful when doing so. For pickling, it is still better to choose denser fruits.

2. Now that our jars are filled, fill the entire contents with boiling water. Pour boiling water to the very top, then cover the dishes with lids and leave in this position until they cool completely.

Please note that you should pour hot water into the jars very carefully, in small portions. This way the banks will remain intact...

Remember that all jars should be sterilized before salting. You can sterilize the dishes in the oven, or hold them a little over steam. We do the same with lids.

By the way, to sterilize jars over steam, I use a regular old kettle. I fill it with water and bring it to a boil. Then I reduce the heat to medium or low, so the boiling process continues, but not so much. Next, I put the dishes on the spout of the kettle and leave them in this position for a while, 5-7 minutes will be enough.

3. Now that the water in the jars has cooled, pour all the liquid into the pan. And let's start preparing the marinade.

Place all the ingredients in the pan one by one: salt, sugar, black peppercorns, all the herbs. Bring all the contents to a boil, and then boil over medium heat for another 5-7 minutes.

At the very end of preparing the marinade, remove all the greens and then pour in the vinegar. Now the finished dressing can be removed from the heat.

4. Fill our jars with the finished marinade. And then cover with sterilized lids.

All that remains is to roll up our jars, and then we’ll send them for storage.

We will initially store the pickled tomatoes in a warm place. To do this, turn the jars upside down, and then cover with a warm blanket. We leave it in this position for a day; at the end of this time, you can remove the workpieces to a cooler and darker place. The ideal option would be a cellar or pantry in the house.

Pickling tomatoes with onions

Cooks use the combination of tomatoes and onions not only in fresh salads, but also in preparations for the winter. Marinated tomatoes with onions are a universal appetizer that can be successfully used in everyday and holiday menus.

To prepare it you will need (per 1 liter jar):

0.5 – 0.6 kg of tomatoes;
1 PC. onions;
4-6 pcs. black peppercorns;
2 pcs. allspice peas.

For 1 liter of marinade, take:

1 tbsp. l. salt;
4 tbsp. l. Sahara;
1 tsp. 70% acetic acid.

Note! Neither dill, nor horseradish, nor garlic are used in this recipe so as not to change the taste of this appetizer.

Preparation procedure:

Cut the onion into circles (you don’t have to separate them into rings) approximately 5 mm thick.
Wash the vegetables well and dry with a clean towel.
Place 1-2 onion slices on the bottom of a sterilized bowl, then place the tomatoes, filling the jar about halfway. Again add onion circles (rings), 2-3 black peas and 1 allspice pea.
Fill the container to the top with tomatoes, finishing with onions and the remaining amount of pepper.
Pour boiling water over the vegetables and leave covered for 30 minutes.
Pour the water into the pan, check the volume (if necessary, bring it to 1 liter), bring to a boil, add salt, sugar and simmer for a couple of minutes until the ingredients are completely dissolved.
Pour the hot marinade over the vegetables, add 70% vinegar essence to each jar at the rate of: ♦ per liter – 1 teaspoon; ♦ in a 2-liter container – 1 dessert spoon; ♦ in a 3-liter container – 1 dining room.

Roll up the lids immediately. This workpiece can be stored at room temperature, but always in a dark place.

With carrots

Marinated tomatoes with carrots, garlic and bell peppers are very tasty and unusual. They can be pickled in liter or 2 liter jars. Tomatoes pickled for the winter in liter jars are very convenient for housewives. A small jar can be opened at the table and there is no need to store leftovers in the refrigerator, which could go to waste.

Ingredients

Tomatoes (for one 2-liter jar or two liter jars);
Currant leaves (3 pcs.);
Dill (2 social);
Cherry leaves (2 pcs.);
Horseradish leaf (1 piece);
Bay leaves (3 pcs.);
Black pepper (5-6 pcs.);
Sweet bell pepper (5 pcs.);
Allspice (3 pcs.);
Garlic (3 cloves);
Carnation (1 pc.);
Carrots (5 pcs.);
Salt (1 tbsp);
Sugar (2 tbsp);
Vinegar essence (1 tsp per liter jar or 1 dessert liter per 2 liter jar);
Water – 600 ml.

Cooking method

We wash the tomatoes thoroughly, wash the jars and lids with soda and sterilize them.
Next, cut the carrots and peppers into strips.
We pierce all the tomatoes in the core with a toothpick.
Place two pans on the stove. In one we will make the marinade, and in the other we will sterilize the tomatoes in jars.
In the pan for sterilization, the water level should be slightly higher than half the jar.
For the marinade, pour water into a saucepan and bring to a boil. Add salt and sugar. You need to boil until the salt and sugar dissolve. Cool the water, but not completely. Let it be warm.
Place dill, herbs, garlic and spices in a jar. Place the tomatoes close to each other. Add chopped peppers and carrots. Place the remaining dill on top.
Fill everything with marinade up to the neck.
Pour in vinegar.
Cover with a tin lid and place in boiling water to sterilize.
We sterilize a liter jar for seven minutes, a two-liter jar for ten minutes, and a three-liter jar for fifteen minutes.
After sterilization, remove the jar from the pan. We do not lift the lid.
Immediately screw the jars on and turn them upside down.

Finger-licking pickled cherry tomatoes

Perhaps the most convenient tomatoes for canning are cherry tomatoes.

True, due to their small size, the general formula for calculating the number of tomatoes per jar does not apply. But they make a finger-licking snack!

A preparation of sweetish cherry tomatoes combined with spices and a classic marinade does not last long in the refrigerator. This dish is suitable for any table and will satisfy even the most demanding taste.

To prepare an original cherry snack, you need to take (based on a 0.5-liter container):

cherry tomatoes;
3 black peppercorns;
1 clove of garlic;
0.5 – 1 pc. bay leaf (depending on size);
1 small umbrella of dill (you can use seeds);
horseradish root (to taste);
tarragon herb (to taste).

Note! If you prefer a spicy taste, you can increase the amount of garlic and horseradish, and if the emphasis is on aroma, then add more herbs.

For the marinade you will need:

1 liter of water;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
2 tbsp. l. 9% vinegar.

Additional Information! If you make the preparation in liter containers, the sterilization time increases to 15 minutes, for three-liter containers - to 20 - 25 minutes.

Preparation procedure:

Place spices and herbs in the bottom of a clean, sterilized container.
Puncture the cherry tomatoes in 3-4 places (you can use a toothpick) and place them tightly in the jars.
Prepare the marinade: boil water, add salt, sugar, simmer for 2-3 minutes until the ingredients are completely dissolved. Remove from heat, add vinegar, stir.
Pour hot marinade over the preparation. Cover with lids. Don't roll!
Place a small piece of cotton cloth or towel on the bottom of a deep pan. Place the jars and pour water up to your shoulders.
Over medium heat, bring water to a boil and sterilize for 10 minutes.
Roll up the lids, turn the jars upside down and, covering them with a blanket, leave to cool gradually.

Important! You can only pour hot water into the pan! After all, the workpiece has a high temperature and if the water outside is very cold, the glass may not withstand it and burst!

Red tomatoes marinated with mustard for the winter

For mustard lovers and those who appreciate a variety of tastes and aromas, there is a recipe for making pickled tomatoes. It uses mustard seeds in combination with basil, which add new flavor notes and a specific aroma to the appetizer.

With this recipe you can significantly diversify your winter menu, giving yourself and your family a piece of summer preserved in a jar.

To prepare pickled tomatoes with mustard and basil you will need (calculated for a 2-liter container):

1 kg of medium-sized tomatoes;
3 sprigs of basil (with leaves);
1 tbsp. a spoonful of mustard seeds;
2-3 garlic cloves;
10 black peppercorns;
6 dec. spoons of sugar;
1.5 dec. spoons of salt;
1 dec. spoon of 70% vinegar essence.

Preparation procedure:

Wash the basil, scald with boiling water, dry with a paper towel.
Place basil, mustard seeds, sliced garlic, and black pepper on the bottom of a sterilized bowl. Place tomatoes tightly on top.
Pour boiling water over the workpiece, cover with a lid, and leave until it cools completely.
Drain the water into a saucepan, add salt, sugar, prepare the marinade: boil over low heat for 2-3 minutes until the spices are completely dissolved. Remove the pan from the heat, add vinegar, stir well.
Pour the hot marinade over the workpiece, roll up the lids, and leave to cool gradually, covered with a blanket.

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How to cook “Marinated sweet tomatoes”

Sterilize jars.

Wash and dry the tomatoes.

Pour boiling water over dill, pepper, cloves, and a few cloves of garlic.

Place spices, tomatoes in a jar and pour boiling water over it for 15 minutes.

Drain the water from the jars, add sugar, salt, boil, and finally add vinegar.

Pour marinade over tomatoes and roll up. Wrap until completely cool.

Crispy green tomatoes with garlic and carrots

You can prepare not only ripe tomatoes for the winter, but also green ones. Since unripe vegetables are more elastic, they will not lose their shape during heat treatment and will be crispy after opening the jar.

Just like red tomatoes, green ones can be closed for the winter in a variety of ways. One of the original and popular options is the one with tomatoes stuffed with carrots and garlic.

For canning according to this recipe you will need (the number of ingredients is given for a 2-liter container):

green tomatoes (as many will fit in the container);
carrot;
garlic;
0.5 pcs. chili pepper (the quantity can be changed to suit your taste);
3 sprigs of fresh parsley;
1 bay leaf;
4 black peppercorns;
3 buds of cloves.

To prepare marinade for 3 jars you will need:

2.5 liters of water;
1 cup of sugar;
350 ml 9% vinegar;
2 tbsp. l salt.

Preparation procedure:

Wash the tomatoes and wipe dry with a clean towel. Peel the carrots and garlic and cut into thin slices. For each tomato you will need about half a garlic clove and several slices of carrots.
To stuff the fruit, make cuts in the tomatoes into which slices of garlic and carrots are inserted. Large ones can be cut crosswise, but not too much so that they do not fall apart. For small ones, one cut will be enough.
Parsley, bay leaf, black pepper, and cloves are placed in jars. Hot peppers are cut into rings. Place tomatoes on top, trying to leave as little free space between them as possible.
Prepare the marinade: pour water into a saucepan, add salt and sugar according to the recipe, simmer over low heat for 2 minutes until the ingredients are completely dissolved. Remove the pan from the heat, add vinegar, stir well.
Pour the hot marinade over the preparation, cover the jars with lids, and sterilize in a water bath for 15 minutes.
Roll up the lids and leave to cool gradually, covering them with a blanket.

Additional Information! Try to place tomatoes of approximately the same size in one jar.

You can try green pickled tomatoes after two months, when they are completely saturated with the marinade and acquire their unusual taste.

Recipes for cooking with vinegar

Vinegar acts as a preservative and helps extend the shelf life of the product . Sweet tomatoes can be preserved in various ways. It is important to know how much vinegar should be added to a 3 liter jar of tomatoes. Most recipes for this volume of container suggest preparing a liter of brine, to which 20 ml of table vinegar 9% is added.

The easiest and fastest recipe

The classic cooking option is used most often, as it is the simplest.

You will need:

tomatoes – 1.8 kg;
peppercorns – 5 g;
sprigs of any greenery;
cloves - 5 buds;

Marinade for tomatoes in 1 liter of water with 9% vinegar:

salt – 45 g;
vinegar 9% – 20 ml;
sugar – 85 g.

Step by step process:

Prepare the container. To boil water.
Rinse the vegetable. Remove the tails.
Place washed greens, cloves and pepper at the bottom of the jars. Fill with tomatoes. Pour boiling water over it. Cover with lids.
Leave for 12 minutes. Pour the liquid into the pan and boil again.
Sweeten the boiling water and add salt. Mix. When the mixture boils, pour in the vinegar.
Pour in the mixture and immediately screw on the lids.

Without sterilization

Recipes without sterilization are especially popular because they are less time-consuming. Not only the tomatoes are tasty, but also the brine.

Advice! If there are no dill umbrellas, seeds will do.

Will be required:

water – 1.5 l;
dill umbrellas;
bay leaf – 5 sheets;
tomatoes (how many will fit in a 3 liter jar);
garlic – 3 cloves;
vinegar 9% – 120 ml;
sugar – 110 g;
peppercorns – 5 g;
salt – 100 g.

Step by step process:

To boil water.
Fill the jar with tomatoes to the neck. It must be laid out tightly. Pour boiling water over it. The vegetable should warm up well. The process will take 17 minutes.
Pour the liquid back. Add peppercorns. Salt and sweeten.
Place the peeled garlic cloves into the jar. If desired, you can cut them.
Place dill umbrellas.
Pour vinegar and bay leaves into the boiling marinade. Stir. Pour over the tomatoes. Seal tightly.

With onion

Marinated tomatoes with vinegar and onions are especially aromatic and rich. The prepared sweet brine is ideal for tomatoes and helps to reveal their flavor.

Advice! A delicious preparation for the winter is made from Slivka tomatoes.

Required for 1 liter of filtered water:

onion – 200 g;
vinegar 6% – 60 ml;
tomatoes – 2 kg;
salt – 50 g;
liquid honey – 100 ml.

Step by step process:

Cut the onion into rings. Place washed and dried tomatoes into prepared jars, adding onions to each row.
For the marinade, combine all the listed ingredients except honey. Place on medium heat. Cook for 5 minutes. Add honey. Stir until completely dissolved.
Pour over the vegetable. Cork.

Cherry

Thanks to the delicious marinade, amazingly tasty cherry tomatoes are obtained. It is better to use small containers for preparation.

Will be required:

cherry – 600 g;
vinegar 9% – 40 ml;
bell pepper – 230 g;
sugar – 45 g;
dill - 1 umbrella;
onion – 8 cloves;
coarse salt – 20 g;
parsley - 3 sprigs;
boiling water;
allspice – 4 peas;
bay leaf – 2 leaves.

Step by step process:

Cut the pepper into strips, the onion into slices, and the greens as desired.
Place greens and a little onion at the bottom of the jar. Place the cherry tomatoes tightly, topping with peppers and onions.
Pour boiling water over it. Leave under the lid closed for a quarter of an hour.
Pour into a saucepan. Sweeten and salt. Boil. Pour vinegar and marinade into the preparation. Cork.

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With mustard

Pickling tomatoes for the winter is not difficult if you understand the principle of preparation. Thanks to mustard, the vegetable will acquire a pleasant bright sweet and sour hue, and the herbs will fill them with a spicy aroma.

Required:

tomatoes – 1 kg;
dill umbrella – 1 pc.;
water – 1 l;
bay leaf – 2 leaves;
allspice – 3 g;
sugar – 60 g;
coarse salt – 30 g;
mustard seeds – 10 g;
vinegar 6% – 100 ml.

Preparation:

Sterilize the roof and 1 liter jar.
Add dill. Compact the tomatoes. Pour boiling water over it. Leave for 12 minutes.
Separately, boil the volume of water specified in the recipe. Add salt, sugar and vinegar. Boil. Add mustard, bay leaf and pepper. Simmer for 12 minutes on low heat.
Drain the liquid from the tomatoes. Fill with marinade. Cork.

With garlic and carrots

The recipe is for 10 liter jars. It is most convenient to use a container with a screw-on lid.

Required:

tomatoes – 8 kg;
salt – 120 g;
onion – 800 g;
sugar – 230 g;
allspice – 5 g;
garlic – 15 cloves;
carrots – 800 g;
water – 10 l;
sweet pepper – 500 g;
bay leaf – 10 sheets;
parsley – 30 g;
vinegar 9% – 220 ml;
dill with umbrellas – 30 g;
hot pepper – 1 pod;
vegetable oil - 50 ml in each 1 liter jar.

Step by step process:

Wash vegetables and herbs, then dry.
Peel the onions and garlic cloves. Slice. It is better to chop the onion into thin rings.
You will need carrots in thin slices, pepper in strips.
Place some chopped herbs, bell and hot peppers, and garlic cloves on the bottom of washed containers. Pour oil.
Fill to the top with tomatoes. Sprinkle each row with garlic and onions. Place the remaining herbs and pepper on top.
Prepare a marinade from spices, water and herbs. When the mixture boils, pour in the vinegar. Pour into jars.
Place the lids on top. Place in a saucepan with water to sterilize for a quarter of an hour.
Remove and seal.

With aspirin and vinegar

The result will captivate all lovers of canned vegetables. It is necessary to place tomatoes in jars as tightly as possible. You can pickle vegetables for the winter not only with a hot marinade, but also with a cold one.

Required:

thick-walled tomatoes – 1.8 kg;
water – 1.5 l;
aspirin – 2 tablets;
sugar – 45 g;
vinegar 9% – 50 ml;
garlic – 3 cloves;
salt – 30 g.

Cooking process:

Crush the tablets and add water. Sweeten and add salt. Stir until dissolved. Pour in vinegar.
Place peeled garlic cloves on the bottom of the jars. Compact the tomatoes. Pour over the marinade. Close with nylon lids. Salt the workpiece for at least a week. Store in the basement.

With apple cider vinegar

The preparation turns out to be appetizing and pleasantly sweet in taste.

Required:

small tomatoes – 570 g;
apple cider vinegar 6% – 40 ml;
boiling water – 500 ml;
coarse salt – 20 g;
bell pepper – 250 g;
sugar – 40 g;
parsley - 2 sprigs;
onion – 140 g;
dill - 2 umbrellas;
bay leaf – 3 leaves;
coriander – 3 g;
allspice – 5 peas.

Step by step process:

Chop the onion into rings, the garlic cloves into thin slices, and the pepper into strips.
Chop the greens.
Place fragrant spices on the bottom. Fill the container up to the neck with tomatoes, peppers and onions.
Pour boiling water over it. Cover with a plate and leave for 17 minutes. The vegetable must be steamed.
Pour the liquid into a ladle. Add salt, then sugar. Boil until dissolved.
Pour vinegar over the tomatoes, then brine. Cork.

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Green tomatoes with vinegar

You can preserve not only ripe fruits, but also green ones. This recipe was loved by many housewives back in Soviet times.

Will be required:

green tomatoes – 4 kg;
sugar – 180 g;
allspice – 30 peas;
bay leaf – 4 leaves;
salt – 160 g;
vinegar essence – 10 ml;
hot chili pepper – 2 pods;
filtered water – 2 l;
black pepper – 15 peas;
cloves – 4 buds.

Cooking method:

Place the washed glass containers in a preheated oven. Sterilize for 20-25 minutes.
Wash the vegetables and then dry them.
Sprinkle spices on the bottom, then fill to the brim with tomatoes.
Boil water. Fill the workpiece. Leave for 5 minutes. Pour the infused water back into the pan.
Add sugar and salt. Bring to a boil, stirring constantly. Pour in the essence and immediately pour over the vegetables. Cork.

Sweet with bell pepper

Pickling vegetables does not take much time, but in winter it’s nice to open aromatic tomatoes and enjoy their taste. Vinegar is used at 9 percent and added directly to the jar. Pour 20 ml into a 1 liter container, and 60 ml into a 3 liter container.

Required:

tomatoes – 1.5 kg;
vinegar 9% – 60 ml;
bell pepper – 400 g;
sugar – 60 g;
parsley – 20 g;
allspice – 4 g;
garlic – 6 cloves;
dill - 2 umbrellas;
salt – 40 g;
water – 1 l;
bay leaf – 3 g.

Step by step process:

Place herbs, garlic and spices into the prepared container.
Cut the bell pepper into strips.
Fill the jars with tomatoes and peppers.
Boil water and mix with salt and sugar. Fill the workpiece. Cork.

A simple recipe with aspirin and vinegar

One of the fastest pickled tomato recipes. When preparing this method of preservation, neither sterilization nor preheating is required.

Aspirin increases the acidity of the marinade, has antiseptic properties and promotes longer and safer storage.

This method of preservation is a little unusual, so not everyone decides to try it. However, having prepared it once, they can no longer deny themselves the pleasure of rolling up several of these jars for the winter.

Necessary ingredients for a 3-liter jar:

tomatoes (any);
2 cloves of garlic;
10-12 black peppercorns;
1 horseradish leaf;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
3 tablets of aspirin (acetylsalicylic acid);
50 ml 9% vinegar.

Preparation procedure:

Place a horseradish leaf, previously washed and scalded with boiling water, at the bottom of the sterilized jars. Next, tightly pack the tomatoes (about half a jar), then the garlic (you can cut it or add whole cloves) and pepper. And again - tomatoes to the end of the can.
Pour boiling water over the vegetables, add salt, sugar, vinegar, aspirin. Immediately roll up the lids.
After twisting, the jar needs to be shaken a little so that the bulk ingredients dissolve better.
Closed jars are turned over, insulated and left to cool completely.

Tomatoes for the winter with garlic and vinegar

Want to get a truly spicy preparation? Use the following preservation option. These tomatoes have a bright garlicky flavor, and thanks to the blackcurrant leaves they will also be very aromatic.

When filling the container, shake it periodically so that the vegetables fit more tightly. For greater spiciness, you can put a pod of hot pepper on the bottom.

Ingredients:

“Pink Giant” tomatoes – 2 kg;
garlic - 1 head;
black currant leaves - 4 pcs.;
garlic pepper - 1 tsp;
table vinegar 9% - 3 tbsp. l.;
salt - 2 tbsp. l.;
sugar - 2.5 tbsp. l.

Preparation:

Rinse the tomatoes well. Sterilize the container for seaming.
Place currant leaves and garlic, cut into large slices, on the bottom.
Place vegetables tightly on top.
Pour boiling water over and leave for 10 minutes.
Drain the water and boil again. Repeat the procedure 2 more times.
Add spices and acid to the marinade for the last time, bring to a boil and immediately remove from heat.
Pour marinade into the contents of the jars and roll up the lids.
Wrap in a warm blanket for 24 hours.

Recipe for pickled tomatoes with carrot tops

This recipe makes delicious, slightly sweet snack tomatoes. To prepare such a preparation, you will not need any additional spices or seasonings other than carrot tops.

It is the carrot leaves that give tomatoes their original taste, which will definitely appeal to all lovers of pickled vegetables.

A set of ingredients for a 2-liter jar:

tomatoes (the quantity will depend on their size);
tops of 1-2 carrots (depending on size);
40 g or 1 tablespoon with a large slide of salt;
100 g or 4 heaped tablespoons of sugar;
70 ml 9% vinegar.

Preparation procedure:

Place clean, dry tomatoes tightly in a sterilized jar until about half full. Place the washed carrot tops and continue filling the container with tomatoes to the top.
Boil water, pour in the preparation. Cover the jars with clean lids. Leave for 20 minutes.
Pour the cooled water into a saucepan, add salt and sugar, and simmer over low heat until they are completely dissolved. Remove the pan from the heat, add vinegar, stir.
Pour the hot marinade over the workpiece and immediately roll up the lids.

Tomatoes with vinegar for the winter “under the snow” (with grated garlic)

In various collections of culinary recipes, these pickled tomatoes are called “in the snow” or “under the snow.”

Ordinary garlic plays the role of snow, giving the preservation an unusual, original and even festive look. It “sprinkles” the red fruits, and after shaking the jar, its flakes, quietly settling to the bottom, become like flying snowflakes.

However, external beauty is not the most distinctive feature of these tomatoes. Their main quality is their amazing bright taste, which can be combined with any first or second courses.

To prepare this recipe you will need (the number of ingredients is given per 1 liter container):

500-550 g tomatoes;
1-1.5 heads of garlic;
1.5 tbsp. spoons of sugar;
0.5 tbsp. spoons of salt;
0.5 tbsp. spoons 9% vinegar;
0.5 liters of water.

Preparation procedure:

Place clean, dry tomatoes tightly in sterilized jars.
Pour boiling water over the tomatoes, cover with lids and leave for 20 minutes.
Grind the garlic using a grater, garlic press, or finely chop with a knife. At the same time, you cannot overdo it - too finely ground garlic will leave a white cloudy sediment in the jar.
Drain the water into the pan, check its volume according to the recipe, add salt, sugar and simmer over low heat until they are completely dissolved. Remove the pan from the heat, add vinegar, stir well.
Add garlic to the tomatoes, pour in the hot marinade. Seal tightly.

Additional Information! In the classic recipe for pickled tomatoes “under the snow,” no additional spices or seasonings are used—garlic is enough. However, there are options with the addition of sweet or hot peppers, fresh herbs, various spices and even apples - everyone can choose the recipe to their taste.

Tomatoes with cucumbers and vinegar for the winter

Usually different vegetables are canned separately, but together they turn out even tastier. Small families will appreciate this recipe because you don’t have to open extra jars. The calculation of products is given for 2 containers with a volume of 2 liters.

Ingredients:

tomatoes variety “Watercolor” - 3 kg;
cucumbers - 3 kg;
salt - 4 tbsp. l.;
sugar - 3 tbsp. l.;
vinegar 9% - 75 ml;
parsley sprigs - 10 pcs.;
pepper mixture - 1 tsp;
currant, horseradish, cherry leaves - 4 pcs.;
garlic - 2 heads.

How to marinate:

Soak the cucumbers for 2 hours in cold water. Wash tomatoes and herbs well. Peel the garlic.
Sterilize lids and containers.
Place parsley, cherry, horseradish, currant leaves, and garlic at the bottom of each container.
Next, lay out the vegetables in layers.
Pour boiling water over for 10 minutes.
Drain the water, boil, repeat the procedure once.
For the third time, add spices and acid to the drained water, and after 30 seconds remove from heat.
Pour marinade over vegetables and roll up.

In this recipe, the cucumbers turn out crispy, and the tomatoes, thanks to the variety, are very juicy.

Canned tomatoes with grapes and onions

Fans of culinary exotics will definitely appreciate canned tomatoes with grapes, onions and soy sauce in a classic marinade with vinegar.

This unusual combination of ingredients adds an original, distinctive flavor to the familiar taste of pickled vegetables. And your guests, after trying the appetizer, will definitely ask for the recipe.

For a 1.5 liter jar you will need:

150 g of white grapes (you can use black or a mix of different varieties);
800 g tomatoes;
2 cloves of garlic;
¼ head of onion;
1 PC. bay leaf;
½ bell pepper;
1 sprig of dill (umbrella);
¼ teaspoon chili pepper.

For the marinade take:

1 liter of water;
1 tbsp. a level spoon of salt;
2 tbsp. spoons of sugar;
1 tbsp. spoon 9% vinegar;
1 tbsp. spoon of soy sauce.

Preparation procedure:

Cut the onion into thin half rings, cut the garlic cloves in half. Place in the bottom of sterilized jars.
Add bell and hot peppers, dill, bay leaf. After this, fill the jar with tomatoes, alternating them with grapes.
Pour boiling water over and leave for 10 minutes.
Pour the water into a saucepan, bring the volume to 1 liter, add salt, sugar and simmer over low heat until they are completely dissolved.
Pour the hot marinade over the workpiece. Add vinegar and soy sauce to each jar as per recipe. Seal tightly.

Ingredients:

Tomatoes – 3 Kilograms
Water – 1.5 Liters
Salt - 1 tbsp. spoon (for 1.5 liters of water)
Sugar - 3-4 tbsp. spoons (for 1.5 liters of water)
Cinnamon - 0.5 teaspoons (per 1.5 liters of water)
Vinegar - 1.5 tbsp. spoons (for 1.5 liters of water)
Garlic - 5 cloves (to taste, per jar)
Peppercorns - 2-5 pieces (per 1.5 liters of water)
Cloves - 2-4 pieces (per 1.5 liters of water)
Greens (dill) - 1 To taste
Bay leaf - 1 To taste ((optional))

Number of servings: 20

Marinated tomatoes with apple cider vinegar

The list of the best and most popular recipes would be incomplete without mentioning tomatoes marinated in apple cider vinegar with the addition of fresh apples. This preparation for the winter will become not only tasty, but also a healthy addition to the menu.

To give tomatoes a fruity aroma and taste, use sour or sweet and sour apples (Belyi Naliv or Antonovka varieties are best suited).

For a 3 liter jar you will need:

Tomatoes;
3 apples;
9 cloves of garlic;
10 black peppercorns;
3 peas of allspice;
1 tbsp. l. with a heap of salt;
4 tbsp. l. Sahara;
50 ml 6% apple cider vinegar.

Preparation procedure:

Wash the apples, dry them, cut into 4 parts, removing the stem and seeds.
Fill sterilized jars with tomatoes, add apples and garlic, distributing them evenly throughout the entire volume.
The further preparation procedure is the same as in previous recipes.

Pickled tomatoes: interesting homemade recipes

Do you know that:

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Recipe for pickled yellow tomatoes for the winter

For variety, you can also roll up yellow tomatoes for the winter, which contain no less vitamins and nutrients than their red “relatives.”

A special value of the yellow variety is its hypoallergenicity. Therefore, in any form, they can be safely included in the menu of people for whom red tomatoes are contraindicated.

In addition, yellow fruits are more fleshy - with any preservation method they remain elastic.

To prepare yellow tomatoes for the winter you will need (based on a 3-liter container):

1.7 kg of tomatoes;
1 bell pepper;
3 cloves of garlic;
1/3 pod of hot pepper;
3-4 buds of cloves;
4 peas of allspice;
5-6 black peppercorns;
2-3 black currant leaves;
0.5 tsp dill seeds.

For the marinade:

1.3 – 1.4 liters of water;
40 g salt;
60 g sugar;
50 ml 9% vinegar.

Preparation procedure:

Place all the spices at the bottom of sterilized jars.
Fill the jars as tightly as possible with tomatoes, adding strips of bell peppers and hot peppers, cut into rings.
Fill the workpiece with hot water for 15 minutes, covering the jars with lids.
The further preparation procedure is the same as in previous recipes.