Marinated tomatoes for the winter - the taste and smell of summer. Important tips and original recipes: how to pickle tomatoes for the winter

Marinated tomatoes for the winter - the taste and smell of summer. Important tips and original recipes: how to pickle tomatoes for the winter

There are many recipes for marinating tomatoes for the winter. And each of them is good in its own way. You can make the original tomatoes in jelly or in their own juice, close the tomatoes of different ripeness or green, make the marinade hot or sweet. It all depends on the tastes of the hostess.

Pickled tomatoes for the winter: general cooking principles

What is the secret of successful, tasty, summer-like aromatic and healthy pickled tomatoes? In carrying out of the five basic rules:

1. High-quality and combined in taste and aroma ingredients.

2. Clean and sterile canning containers and all products used.

3. Exact implementation of all heat treatment processes: boiling, hot pouring, sterilization, insulation.

4. The safety of products is ensured not only by heating, but also with the help of preservatives - acids, sugar and salt. Therefore, it is necessary to experiment with the proportions of these ingredients with caution, compensating for the lack of heat treatment by increasing the concentration of the marinade and vice versa.

5. Complete tightness of the workpiece.

Preparing Tomatoes

For pickling, small, whole and strong tomatoes are best. They are easy to place in a jar and they retain their shape during heat treatment. You can use both red and immature green tomatoes.

You can pickle and large tomatoes, but then they must be cut into slices. In some recipes, it is the large tomatoes that are cut into pieces, so that they give their juice to the pickle.

If you do not like the peel of pickled tomatoes for the winter, you can pre-clean them before canning. To do this, each fruit is slightly cut in a slit at the bottom. After that, for two minutes, the tomatoes are put into boiling water, immediately pulled out and immersed in very cold water. Now the peel of tomatoes can be easily removed.

Condiments and Spices

To give the brine a pleasant sweetish taste and aroma, carrots, onions, apples and paprika are added to the brine. Sometimes more rare ingredients are used: grape, plum, gooseberry, currant or lemon. If as components in the composition of the workpiece include garlic, horseradish, chili, red or green hot peppers, the marinade will be spicy and spicy.

Harvested peas black pepper, bay leaf, cloves and allspice. To taste you can add other spices, for example, nutmeg, dill seeds, cumin, star anise or cardamom. They are poured directly into the jar or into the boiling pot.

Another fragrant seasoning is fragrant herbs: parsley, dill, celery, tarragon, basil, coriander, cherry leaves and currants.

When cutting vegetables and fruits, their density must be taken into account so that all ingredients are marinated evenly during the heat treatment. Therefore, soft pepper and onion are shredded into larger pieces, apples - smaller, carrots - into thin mugs and sticks.

Of all the listed additives and recipes offered, you can choose a combination that matches the taste preferences of your family.

Canning process

To preserve pickled tomatoes for the winter, they are cooked in two ways.

1. Banked tomatoes pour boiling water. To keep warm, the container is covered with a lid and infused for 10 minutes. To store the blanks at room temperature, drain the water and repeat the whole procedure. For the third time, pour a ready-made boiling brine into the jar so that it pours over the top and there is no room for air. Capacity roll conventional boiled lid or hot sterilized screw. Turn the jar upside down for better distribution of the marinade and create a vacuum effect.

If the workpieces will stand in a cool place, then boiling water can be made once, and after a tight seal, you can also wrap the container in warm clothes.

2. The second way to preserve pickled tomatoes for the winter is sterilization. Tomatoes in the bank pour boiling marinade and cover with a regular lid (or slightly screw the screw). In a high saucepan on the bottom put a cloth or towel and set on top of the container with tomatoes. Banks to the level of the hangers pour warm water and put the pot on the fire. Half an hour after boiling water should be pulled out and hermetically sealed. Regulating the taste of the prepared brine, it should be remembered that from the marinade almost half of the sugar, salt and acid will be absorbed into tomatoes for several weeks.

Quick recipe for pickled tomatoes for the winter with citric acid

Citric acid is considered a more harmless preservative than vinegar. Therefore, even children can eat these tomatoes, and the taste of pickled tomatoes and pickles is more tender. The calculation of the components is made on a three-liter jar.

Ingredients:

• one and a half kilograms of tomatoes;

• one head of onion;

• one pod of sweet Bulgarian pepper;

• teaspoon without a hill of citric acid;

• one and a half tablespoons of coarse rock salt;

• six tablespoons of sugar;

• spices are selected to taste: garlic, dill umbrella, mustard seeds, peas, green celery, tarragon, parsley - a couple of twigs.

Preparation:

Wash peppers and tomatoes. Peel pods, garlic and onion, cut into thin slices or rings. In the container lay greens, tomatoes and all vegetables, pour boiling water. Put a lid on the jar and allow it to cool almost until it is completely warm. Water pour - it is not needed. Immediately pour all the spices into the jar and immediately add boiling water, so that the liquid pours through the top, and quickly roll up. Put the container with the tomatoes on the lid and wrap in a warm blanket until the billet is completely cool.

Recipe 2 in 1: pickled tomatoes for the winter, cooked in its own juice

The natural acid of tomatoes is used as a preservative. A nice bonus of this recipe is that the output is two in one dish: tomatoes with natural flavor and delicious juice or ready-made sauce, if you add spices to it.

Ingredients are designed for two cans with a capacity of one and a half liters:

• one and a half kilograms of small tomatoes;

• two to three kilograms of large tomatoes;

• one and a half tablespoons without the top of coarse rock salt;

• two tablespoons of sugar.

Preparation:

Spread small tomatoes in sterilized jars, pour boiling water twice for 10 minutes.

Large tomatoes can be peeled or just cut the stalk and cut into pieces. Twist them in a meat grinder or grind to a pasty state in a blender, pour into a saucepan, let the liquid boil. Salt and sugar is taken per 1 liter of finished juice. Add them to the boiling marinade and boil for five minutes at the boil. Immediately pour into containers with tomatoes and roll up. You can taste it with cinnamon, black and fragrant pepper, cloves. Or make a hot sauce for pouring, adding garlic, hot and sweet pepper, horseradish when chopped into tomatoes.

Recipe for sweet pickled tomatoes for the winter with the addition of apples and aspirin

Some people may be afraid of aspirin, but in old age, using it in small doses helps to fight atherosclerosis. The number of products taken for a three-liter capacity.

Ingredients:

• one and a half kilograms of small fleshy tomatoes;

• two pods of sweet Bulgarian pepper;

• three pieces of green sour apples;

• seven cloves of garlic;

• a tablespoon of vinegar essence 70%;

• three aspirin tablets;

• a glass of sugar;

• tablespoon of coarse rock salt;

• peppercorns, other spices - to taste.

Preparation:

Wash apples and both peppers and cut them into thin slices or slices. Peeled garlic can be crushed on a plate. These ingredients can be poured on the bottom, and you can first put tomatoes in a jar, periodically sprinkling with a mixture or carefully lay out colored pieces of vegetables and apples along the walls.

Tomatoes are boiled only once. The water from the cans is poured into the pan and all the ingredients for the marinade are added to it. Ready brine should boil well. Crushed aspirin is poured into a jar of tomatoes and marinated on top, corked with lids. Ready tomatoes wrapped in warm clothes for the night.

Recipe for pickled tomatoes for the winter “Halves”

This recipe is interesting because the taste of the marinade is very rich, tomato.

Ingredients for 3 liter jars:

• one and a half - two kilograms of large fleshy tomatoes;

• two onions;

• a small bunch of parsley and dill;

• six cloves of garlic;

• five bay leaves;

• three - five black peppercorns;

• nine tablespoons of refined vegetable oil;

• a glass of vinegar 6%;

• three and a half tablespoons of sugar;

• four tablespoons of coarse rock salt.

Preparation:

Peel and finely chop the garlic, pour into the bottom of each of the three liter jars. Wash and chop the greens, chop the tomatoes into slices or large circles. Shred onion half rings. Pour a layer of green in all three cans on the bottom, lay a half layer of tomatoes. Alternate layers to the top and close the top with onions. Pour 3 spoons of oil into each jar. Make a marinade fill of one and a half liters of boiling water, into which to fill all the spices, boil for 5 minutes, splash vinegar, immediately turn off the fire. Marinade distributed in jars, cover them with lids. The workpiece must be sterilized for 10 minutes. Do not wrap.

Sweet-scented pickled tomatoes for the winter in jelly

This variant of the preparation of tomatoes unusually looks right in a jar on the table, when the jelly is beautiful, if you get a tomato. Therefore, it is better to immediately choose containers that are suitable for delivery. It is important to remember to add vinegar after sterilization!

Ingredients are taken for three cans of 1 liter each:

• two kilograms of tomatoes;

• two onions;

• three small cloves of garlic;

• twenty grams of gelatin;

• fifteen black peppercorns;

• six clove buds;

• six bay leaves;

• twelve peppercorns;

• three currant leaves;

• three cherry leaves;

• three dill umbrellas;

• two tablespoons of sugar;

• tablespoon of coarse rock salt;

• three tablespoons of vinegar 9%.

Preparation:

Soak gelatin as indicated in the package instructions. Tomatoes cut into slices or halves, onions - into half rings. Chop the garlic cloves and, together with the spices, distribute in equal parts into three jars. Onions and tomatoes put in jars in layers or mixed. Pour only sugar and salt into a liter of boiling water, boil marinade until they are completely dissolved. Add the gelatin, stir it thoroughly, remove the pan from the heat and pour the brine over the tomatoes. Cover the cans with lids and set them to be sterilized for 15-20 minutes. As soon as the water boils in the pan, the fire diminishes, it is impossible to bring the marinade in the jars to boil. We take out containers with hot tomatoes, pour vinegar one spoon into each of them under the cover and immediately roll it up. Leave the jars to cool on the table and immediately after that put in the fridge for a while so that the jelly will freeze.

Recipe for canning pickled tomatoes for the winter in the microwave

Fast, convenient and fun way of conservation. While one batch of tomatoes is marinated in the microwave, you can have time to prepare the next one. Adjust the set of spices and the amount of sugar, vinegar and salt can be to your liking.

Ingredients per liter jar:

• tomatoes are small, dense and fleshy;

• two large cloves of garlic;

• tablespoon of coarse rock salt; • one and a half tablespoons of sugar;

• a tablespoon of vinegar 9%;

• three peppercorns;

• four black peppercorns;

• two carnation buds;

• two bay leaves.

Preparation:

Finely chop the garlic and pour the cans together with the spices. Carefully place small strong tomatoes on the hanger of the container, and pour a mixture of sugar and salt on top. Add steep boiling water to the jars just above the level of the tomatoes and place on the plate in the microwave. Turn on the microwave for 10 minutes at maximum power. After 3 minutes of the cans in the oven, check if the marinade is boiling. Depending on the microwave models, the size of the fruits and other nuances, time may vary significantly. After boiling the brine, boil the jars out, pour in the vinegar, top up the jars with boiling water if necessary, and quickly screw on the lids. Be sure to roll the jars in a warm blanket until completely cooled.

Simple recipe: pickled tomatoes for the winter with a natural flavor

The recipe, in which nothing superfluous - only natural tomato flavor and very simple cooking. Both hard and soft tomatoes, large and small, will go into the harvesting - it does not matter, the calculation of products for a three-liter jar.

Ingredients:

• 1.7 kg of tomatoes;

• a teaspoon of vinegar essence 70%;

• a tablespoon with top coarse rock salt;

• five tablespoons of sugar.

Preparation:

Carefully wash the tomatoes and carefully, but rather tightly put in a sterilized three-liter jar to the top. Brew the tomatoes with boiling water, put on the lids and forget about them for about 20 minutes. Send the water from the cans to the pan, add spices and put on the fire. All this time, containers should be under the covers. When the marinade boils, pour the vinegar essence into the jar and immediately pickle it, cork hermetically. To evenly distribute the acid tank with tomatoes turn over, but there is no need to wrap.

Recipe for sharp green pickled tomatoes for the winter

Usually, green tomatoes are salted, and this variant of pickled savory snacks is not inferior to them in taste and can be stored in the apartment.

Ingredients: • two kilograms of green tomatoes;

• one hot chilli pepper;

• half a head of garlic;

• one large Bulgarian sweet pepper;

• four tablespoons of sugar;

• one and a half tablespoons without the top of coarse rock salt;

• five sprigs of dill;

• two bay leaves;

• two small pinches of black pepper;

• Four tablespoons of vinegar 9%.

Preparation:

Cut green tomatoes into small slices. Wash the dill and cut it into large pieces, peel the garlic and crumble on the plates, chop the prepared peppers into thin strips and shift everything. At the bottom of the jar with a capacity of 700 ml or liter, put a bay leaf and pour a pinch of pepper in peas. Tomatoes laid in a container mixed with spices to the top. Twice to fill banks with tomato preparation boiling water. At this time, boil the brine: salt and sugar fall asleep in a liter of water, boil to dissolve the crystals. Add vinegar to the marinade and immediately turn off the heat. Drain the water from the cans with tomatoes and immediately pour the brine, roll up the containers with sterilized lids. All blanks carefully wrap and leave until the banks are completely cooled.

Recipe for gourmets: pickled tomatoes for the winter with salad dressing

The attractiveness of this recipe is in an elegant marinade of fragrant unrefined oil, aromatic vinegar and a harmonious combination of spices. All this together with the juice of tomatoes creates a delicious and rich sauce that can be used in salads, in the preparation of the second and first courses. Yes, and just eat with fresh bread.

Ingredients:

• tomatoes are small, varying degrees of ripeness;

• three onions;

• half a head of garlic;

• 800 ml of water;

• two tablespoons of coarse ground rock;

• one and a half tablespoons of sugar;

• half a bunch of dill with parsley;

• three bay leaves;

• nine black peppercorns;

• a tablespoon of flavored vinegar (apple, white or red wine);

• three tablespoons of unrefined olive oil (you can take sunflower or other to taste).

Preparation:

Wash and peel all the vegetables. Chop the onion into medium rings, finely chop the garlic and greens. Divide them into halves. All spices and onions are distributed to the bottom of three half-liter jars. Top tightly lay tomatoes. In a boiling brine, dissolve all the additives, turn off the heat and gently add flavored vinegar, immediately pour into jars, cover with lids. Ready marinated lettuce sterilized for 15 minutes. To get ready-made tomatoes, pour a spoonful of oil under the lid and immediately seal them tightly.

Quick pickled tomatoes for the winter with garlic frost

Recipe from a series of simple, both in the set of products, and in cooking.

Ingredients:

• 1.5-2 kg of small tomatoes;

• six large cloves of garlic;

• teaspoon of vinegar 9%;

• half a cup or 100 g of sugar;

• One and a half tablespoons of coarse rock salt.

Preparation:

Tomatoes a little chop with a fork at the base, so they gave the juice to the pickle. Peel and grate the garlic or crush the garlic - a tablespoon with the top of the gruel should turn out. Tomatoes put in a three-liter container, pour boiling water, carefully cover with a lid and let stand for at least 10 or 15 minutes. In a half liter of water, pour all the components except the acid and boil the brine until the crystals dissolve. Pour the tincture out of the cans, pour the garlic under the lid, pour in the vinegar, then boiling marinade and immediately roll it up. It is obligatory to pack the billet in a warm blanket and let it cool for 24 hours.

Pickled tomatoes for the winter: tricks and tips from experienced housewives

• It is not necessary to clean the jars before sterilizing soda. Convenient, simple and equally effective it can be done with detergent for baby supplies.

• Use the sponge for processing cans for preservation only for these purposes and store them separately.

• Sterilization of empty containers and filled containers is possible not only above the steam, but also in the oven and microwave.

• If you do not like to use vinegar in the marinade, then instead of it take citric acid in the same proportions, but be sure to fill the spoon without reaching the edges and without top.

• To keep the skin on the tomatoes from bursting during the heat treatment, you can remove it in advance or chop each tomato deeply with a toothpick near the stem.

• The original taste of pickled tomatoes for the winter gives the use of vinegar from apples, grape, balsamic, white or red wine and others.

Beautiful, cool and fragrant pickled tomatoes combine light sweetness and delicate sourness in their taste. They will be an excellent vitamin supplement to any homemade dishes and festive table in the frosty winter. You just need a little desire and effort to do it right.

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