Delicious pickled tomatoes - 11 recipes for the winter

The winter harvesting period for canned tomatoes occurs at the end of summer and continues throughout September. Among the common marinades for tomatoes, the leading place is occupied by sweet and sour brine. But for variety, vegetables can be prepared in oil-onion or spicy sauce, in jelly, tomato juice, with the addition of cloves of garlic.

For canning, you should choose tomatoes of good quality, without signs of spoilage, bruising and with thick skin. This ensures that the tomatoes do not lose their shape after adding the brine. Jars and lids must first be sterilized in any convenient way: boiling, baking in the oven or heating in the microwave.

If the workpiece is made using a method without sterilization, it is recommended to thoroughly wash the containers under running water with the addition of baking soda. It will help eliminate various microorganisms that can cause fermentation, and, as a result, the removal of lids and spoilage of all products.

Finger lickin' tomatoes

Ingredients:

tomatoes - 3 kg;
greens - 200 g;
garlic - 1 head;
onions - 100 g;

For the marinade:

water - 3 l;
salt - 2 tablespoons;
sugar - 9 tablespoons;
bay leaf - 3 pcs. ;
peppercorns - 3 pcs. ;
vinegar 9% - 1 glass.

Preparation: tomatoes, 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.

"Drunk Tomatoes"

Ingredients:

tomatoes - 2-3 kg.

For the marinade (for 7 glasses of water):

salt - 2 tablespoons;
sugar - 4 tablespoons;
bay leaf - 3 pcs. ;
garlic - 2 cloves;
black pepper - 10 pcs. ;
cloves - 5 pcs. ;
vinegar 9% - 1 tablespoon;
red pepper - a pinch;
vodka -1 tablespoon.

Preparation: Wash red and brown medium-sized tomatoes and place in a 3-liter jar. Prepare the marinade and pour boiling water over the tomatoes. Cover with boiled lids and sterilize for 15-20 minutes, then roll up and, turning upside down, cool. The jars keep well even at room temperature. The tomatoes are very tasty and so is the brine.

Instant marinated tomatoes with garlic for the winter

If you don’t have time for canning, but really want to try pickled tomatoes. In this case, we suggest considering several options for instant cooking recipes. They can be consumed after 40-60 minutes.

Lightly salted tomatoes Italian style in 30 minutes

A tasty and aromatic snack made from fresh tomatoes. The recipe allows you to quickly prepare and eat the dish, and for longer storage it is necessary to additionally sterilize the preparation. Moreover, the mixture must be laid tightly. Preservation can be stored for no more than 2-3 weeks subject to additional sterilization, and without - up to 4 days.

Products:

tomatoes - 500 g;
fresh parsley - 10 g;
basil - 15 g;
garlic - 6 cloves;
olive oil - 45 ml;
table salt - 5 g;
ground black pepper to taste;
dry Provençal herbs - to taste;
malic acid - 30 ml;
granulated sugar - 2.5 g.

Remove the husks from the garlic and rinse along with basil and parsley. Chop the prepared ingredients finely with a knife. Place in a small bowl and add Provençal herbs and pepper. Pour in vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mixture and leave for 10-15 minutes to infuse.

Wash the tomatoes, dry them and cut them into rings (no more than 5 mm thick) or slices, as you prefer.

Place the tomatoes in prepared, sterile jars and pour the dressing over them. Cover with a plastic lid and shake thoroughly. Place in the refrigerator for 10-15 minutes, or better yet, half an hour.

After the specified time, the appetizer can be placed in a salad bowl and served.

Also very tasty:

Instant lightly salted cucumbers - 8 recipes with garlic and herbs
Pickled cucumbers for the winter - 12 recipes for crispy cucumbers
Bell pepper lecho for the winter - 12 recipes

Instant tomatoes with garlic and herbs in a bag

Products:

small tomatoes - 500 g;
table salt - 15 g;
garlic - 3 cloves;
granulated sugar - 2 tsp;
fresh herbs - 15 g.

Rinse the tomatoes, place on a towel and dry. Cut out the stem. Make a deep, cross-shaped cut.

Peel the garlic and pass through a press. Finely chop the clean greens. Combine in a separate bowl, stirring with salt and sugar.

Stuff the tomatoes. Place in a plastic bag and shake well. Leave on the counter at room temperature for 60 minutes. That's it, the snack is ready to eat.

Tomatoes “Kuznetsov style”

Ingredients:

tomatoes - 2-3 kg;
bell pepper (for 1 jar) - 1 pc.

Marinade (based on one 3-liter jar):

sugar - 150 g;
salt - 60 g;
vinegar 9% - 2 tablespoons.

Preparation: Place tomatoes and 1 sweet bell pepper cut into 6 pieces in rows in a 3-liter 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 to it (per one 3-liter jar) 150 g of sugar, 60 g of salt, 2 tablespoons of 9% vinegar.

Bring the solution to a boil, pour into jars to the top. Roll up without sterilizing. Cover with a warm blanket. Leave until cool. Tomatoes prepared in this way are sweet, tasty and store very well.

The most delicious recipe for tomatoes slices in gelatin

The peculiarity of vegetables prepared according to this recipe is that their taste is almost completely preserved. That is, even when opening a jar of the product in winter, you can enjoy the taste of fresh tomatoes. If you haven’t had to cook tomatoes in jelly before, then for the first time you should make no more than 3-5 jars with a volume of 1 liter.

"Savory tomatoes"

Ingredients:

tomatoes - 3 kg;
garlic - 2 heads.

For the marinade:

water - 1.5 l;
salt - 1 tablespoon;
sugar - 100 g;
vinegar 9% - 1 teaspoon.

Preparation: Place red tomatoes in a sterilized 3-liter jar. Without everything! Pour boiling water and leave until the marinade is prepared.

Prepare the marinade: for 1.5 liters of water, one tablespoon of salt, 100 g of sand (this will be half a glass). Bring the marinade to a boil. The marinade has boiled - drain the water from the jar. Place 1 tablespoon of grated garlic on top of the tomatoes and pour boiling marinade over them. You can pour vinegar (1 teaspoon), or you don’t have to pour it. Roll it up and cover it with a blanket for the night.

Marinated tomatoes with bell peppers for the winter

I got this recipe from my sister Lyuda. That’s why for myself and my friends I call them “Lyudmila”. And when they ask what to put on the festive table from pickles and preparations, I say that give me Lyudmila tomatoes. Because they are the most delicious!

Ingredients:

Tomatoes – 15 kg;
Sweet bell pepper – 4 large pieces;
Garlic – 4 heads (not cloves, but heads);
Carrots – 4 medium pieces;
Vinegar 9% – 370ml;
Sugar – 450 grams;
Salt – 220 grams;
Dill and parsley - 1 bunch each;
Water – 6-6.5 liters.

Recipe:

We wash and clean everything. Cut off the butts of the tomatoes. Boil the jars and lids.

We put the tomatoes in the jars only not very tightly, without effort. When the water boils, pour in the tomatoes and cover the jars with lids. And let it stand for 15 minutes.

In the meantime, prepare the marinade for our sweet pickled tomatoes and peppers. The water has boiled - throw in the herbs, salt, sugar and, at the very end, vinegar. After this, boil for another 3 minutes.

Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn them over. We wrap ourselves in a blanket.

2 weeks will pass and you can already try it – it’s still delicious!

There was plenty of marinade, so I made pickled cucumbers with it - 3 liter jars. And from all the products listed, I got 14 liter jars of pickled tomatoes.

Cherry delicious

Ingredients for 1 jar:

Cherry tomatoes ;
bay leaf - 3-5 pcs. ;
black peppercorns - 5-6 pcs. ;
garlic - 1 clove;
bell pepper (optional);
parsley.

For the marinade:

water - 1.5 l;
salt - 2 tablespoons;
sugar - 5 teaspoons;
vinegar 9% - 1 tablespoon.

Preparation: wash the tomatoes, sterilize the jars, boil the lids for 5-10 minutes. At the bottom of a jar (1 liter) put 3-5 bay leaves, 5-6 black peppercorns, garlic (1 clove, cut into 4 parts). Bell pepper, optional (cut into 4 pieces). A sprig of parsley.

Place the tomatoes in a jar and pour boiling water over them for 5 minutes. Then pour the water into a saucepan, boil, add, per 1.5 liters of water: 2 tablespoons of salt, 5 teaspoons of sugar, 1 tablespoon of vinegar. Pour the marinade over the tomatoes, roll them up, and cover them with a blanket.

Tomatoes canned in apple juice

The marinade in this tomato recipe is made from freshly squeezed apple juice, without adding vinegar. The result is incredibly tasty tomatoes and marinade, which is immediately drunk as soon as the jar is opened.
This recipe involves sterilizing jars of tomatoes and marinade. But then you don’t have to worry that your efforts will be in vain. If everything is done correctly, such tomatoes are stored for a long time, do not spoil, and jars containing them do not explode. Try my recipe and you will want to make it again next year.

Kitchenware

2-3 liter saucepan;
liter saucepan to boil the lids;
4 things. liter jars;
4 lids for seaming;

Seaming machine;
juicer for making apple juice;
a cup with a handle to pour the marinade into jars;
large saucepan for sterilization.

Ingredients

Products name	Quantity for 4 liter jars
tomatoes	1 kg 600 g (400 g per 1 jar)
apples for juicing	3 kg
or apple juice	2 l (350 ml per 1 jar)
salt	1 tbsp. l. for 1 l

Step-by-step cooking recipe

You will need to do a little preparatory work: thoroughly rinse the jars of soda and preferably sterilize them. Also wash the apples, cut them into pieces and, using a juicer, make apple juice. Freshly squeezed juice is more suitable for our preparation. With it, both the tomatoes and the marinade turn out incredibly tasty. If you don’t have apples and a juicer or you want to make things easier for yourself, you can use ready-made apple juice from the store. But keep in mind that sugar is added to store-bought juice, and your marinade will turn out sweetish. Now you can make the marinade. Place the pan on the fire, pour apple juice into it. Bring the juice to a boil. Fill the prepared jars with tomatoes.

Add 2 tablespoons of salt to the boiling juice. Leave the marinade to cook over low heat for another 7-10 minutes. When clear, remove from heat and use a cup to pour the hot marinade you just made into the tomato jars.

Fill a small saucepan with water, and when the water boils, put the lids in it. They should boil for about 5 minutes. Cover the jars with the prepared lids. Place a large saucepan of water for sterilization on the fire; place a kitchen towel on the bottom of the saucepan so that the jars do not touch the bottom. When the water in the pan begins to boil, place jars of tomatoes in it, covered with lids.

Sterilize (boil) them for 20 minutes.

Using an oven mitt or towel, carefully remove the sterilized jars from the pan and place them on the counter. Seal the jars using a sealer. The tomatoes have warmed up enough, so there is no additional need to wrap them and keep them warm.

Store at room temperature.

Canning delicious tomatoes for the winter is an activity for accomplished housewives who are able to look a little into the future. These people understand that when the time comes to open one of those DIY tomato jars, the whole family will have a blast. For you, we have prepared another interesting recipe for tomatoes in tomato juice for the winter.

Video recipe for preparing delicious tomatoes

This video contains a good detailed recipe for preparing tomatoes for the winter.

Mom's tomatoes

Ingredients:

tomatoes ;
Bulgarian pepper.

Marinade (for a 3-liter jar):

sugar - 5 tablespoons
salt - 2 tablespoons;
vinegar 9% - 2 tablespoons.

Preparation: Place red tomatoes (prick each with a fork) and 1 bell pepper, cut into 4-6 slices, into a clean and dry 3-liter jar. Pour boiling water over it and let it cool for 15-20 minutes.

Then drain the water into a saucepan, add to it (based on a 3-liter jar): 150 g of sugar (5 tablespoons), 60 g of salt (2 tablespoons), 2 tablespoons of 9% vinegar. Bring the solution to a boil, pour it into jars to the top and roll up without sterilizing. Cover with a warm blanket until completely cool.

Stuffed pickled green tomatoes for the winter, recipe like in the store

Not only traditional red ripe tomatoes turn out very tasty after pickling, but also green, not yet ripe ones are simply delicious.

Products:

tomatoes - 1.2 kg;
garlic - 1.5 heads;
dill or parsley - 55 g;
clean water - 1.2 l;
salt for pickling - 40-45 g;
granulated sugar - 35 g;
acid 9% - 70 ml.

Wash the main ingredient, dry it and make a cross-shaped cut.

Peel the garlic and chop it on a medium-sized grater. Wash the dill or parsley, shake to remove excess liquid, and chop finely. Combine in a bowl, mixing thoroughly.

Stuff the tomatoes with the prepared hot mixture. Place in sterile jars.

Prepare the marinade in a separate pan. Combine water, salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved. Remove from heat, pour in acid and stir.

Fill the jars with marinade, cover and sterilize for 10 minutes. Carefully remove, roll up, turn over and cool under the blanket. Store in a cool place.

Conservation can be:

How to pickle delicious green tomatoes
Tomato ketchup for the winter
Pickled zucchini
Crispy pickled gherkins

Tomatoes without vinegar

Ingredients:

tomatoes ;

Marinade (for a 3-liter jar):

sugar - 5 tablespoons;
salt - 2 tablespoons;
citric acid - 1 teaspoon;
black peppercorns - 5-6 pcs;
cloves - 5 pcs;
cinnamon (pieces) - 3 pcs.

Preparation: pour boiling water, let cool, drain the water. Pour salt, sugar and citric acid into a jar. Pour boiling water over again and roll up. The tomatoes turn out sweetish and not at all spicy. You can't even feel the acid. Very good for those who cannot have vinegar.

One-day tomatoes “Dream”

Ingredients:

tomatoes - 1 kg;
dill -1 bunch;
garlic - 7-8 cloves;
water - 1 liter;
salt - 1 tablespoon.

Preparation: they are made quickly, simply, and the result is amazing. The tomatoes are blanched, peeled and placed in a pan, then a layer of chopped dill is sprinkled on them and the garlic is squeezed out. All this is filled with warm (slightly warmer than room temperature) salt water. The tomatoes are ready in one day.

Tomatoes in Georgian style

Ingredients:

tomatoes ;
carrot ;
bell pepper;
garlic ;
dill, parsley.

Marinade (for a 3-liter jar):

sugar - 100 g;
vinegar 9% - 100 g;
salt - 1 tablespoon.

Preparation: put carrots cut into rings, 2 bell peppers, 3 small cloves of garlic, dill, parsley at the bottom of a three-liter jar. Place the tomatoes. Fill with boiling water for 5 minutes, drain, add 100 g of sugar, 100 g of 9% vinegar, 1 tablespoon of salt to the water, boil and pour over the tomatoes, roll up.

Tomatoes with cabbage

Ingredients:

tomatoes ;
cabbage.

Marinade (for a 3 liter jar):

salt - 1 tablespoon;
sugar - 2 tablespoons;
vinegar 9% - 50 ml;
aspirin 2 tablets.

Preparation: Place the tomatoes in a jar with shredded cabbage. Pour salt, sugar, vinegar into a jar, pour boiling water on top, add aspirin and roll up. Fast, beautiful, tasty. Try it - you won't regret it. Turn over and wrap until completely cool.

Marinated tomatoes for the winter are very tasty: Sweet canned tomatoes

Having tasted the taste of this preparation for the first time, the recipe will forever remain not only in your memory, but also in the cookbook. Canning occurs without sterilization and does not require much time. Try closing a bright vegetable using the method described below. Yield: 2 cans with a capacity of 3 liters.

Required:

as many tomatoes as will fit into the jars;
garlic - 2-3 pcs.;
bell pepper - 2 medium sized pods;
chili - 1-2 pcs.;
bay leaf in leaves - 2-3 pcs.;
granulated sugar - 100 g;
acid 9% - 55 ml;
table salt - 50 g.

Sort out the tomatoes. For canning, it is recommended to use a small size with elastic skin. Rinse and make a small cross-shaped cut at the place where the stalk attaches. Otherwise, when the temperature changes, the skin may burst, ruining the entire appearance of the workpiece.

Remove seeds and stalks from bell peppers. Cut into several pieces. Do the same with hot pepper.

Place sweet and bitter peppers and bay leaves on the bottom of sterile jars, and place tomatoes on top. Gently shake containers. Cover with sterile lids.

Pour filtered liquid into a clean cooking container and boil. Pour into containers with contents, wait 10 minutes.

Strain back and add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to stir. While hot, pour into jars and seal tightly. Turn it over, wrap it in a warm shawl and leave it like that until it cools completely.

Ready tomatoes can be stored at room temperature, in the refrigerator or cellar.

I suggest watching the video recipe for sweet tomatoes:

I also recommend: Lightly salted tomatoes with garlic and herbs - incredibly tasty - a selection of recipes.