Who hasn't tried the “Fingers lick” tomato salad for the winter? No tastier! Author's recipes from the series “Fingers you will lick” for the winter

Who hasn't tried the “Fingers lick” tomato salad for the winter? No tastier! Author's recipes from the series “Fingers you will lick” for the winter

Tomatoes lettuce salad for the winter - the general principles of cooking

There are many recipes for tomato salad “Lick fingers”. For seaming tomatoes whole need a volume of three liters. Tomatoes are laid with vegetables, berries or fruits, and pour marinade.

Salad "Yum Fingers" is prepared from both ripe and brown and green tomatoes. Salads use cabbage, bell peppers, cucumbers, carrots and onions. Salads can be in their own juice, with the use of marinade or even stewed.

For ketchup “Yum Fingers” take fleshy tomato varieties. Ketchup is boiled with spices, onions, carrots, greens and sweet pepper. Tomatoes are twisted through a juicer, the rest of the ingredients are added and the ketchup is brewed.

Caviar fingers can be made from ripe or green tomatoes. Caviar recipes use a wide variety of vegetables, herbs and spices. As a rule, for caviar, vegetables are twisted in a meat grinder, and tomatoes are passed through a juicer.

For long-term storage of vegetables subjected to heat treatment, but there are recipes that allow you to harvest tomatoes without cooking.

The taste of pickled tomatoes depends on the marinade. For the marinade use vinegar, vegetable oil, all sorts of spices, garlic, herbs, granulated sugar and salt.

Recipe 1. Green tomatoes for the winter “Lick fingers”


• green or slightly brown tomatoes - 3 kilograms;

• big bunch of greens;

• a pair of large bulbs;

• garlic.


• water - three liters;

• granulated sugar - 225 g;

• salt - two Art. spoons;

• five bay leaves and peppercorns;

• a glass of vinegar;

• Art. spoon of sunflower oil.

Method of preparation

1. Tomatoes should be medium sized.

2. Wash and sterilize the jars. At the bottom of dry dishes, place the garlic, washed with greens, cut into quarters, and pour in the sunflower oil. Fill jars with tomatoes, top with onion rings. 3. Dissolve sugar and salt in water, add spices. Put the pot on the fire, and bring to a boil, pour the vinegar into the almost ready pot and turn off the heat immediately .. Pour the tomatoes with hot marinade and sterilize for 20 minutes. Wrap the finished preservation and leave to cool for bitches.

Recipe 2. “Yum Fingers” green tomatoes for the winter, stuffed with garlic and hot peppers


• green or slightly brown tomatoes - three kilograms;

• garlic;

• hot peppers - 2 pods;

• 10 Art. water;

• a glass of vinegar;

• one and a half glasses of granulated sugar;

• half a glass of salt;

• 10 bay leaves;

• sweet peppers - 2 teaspoons;

• a teaspoon of cloves;

• Dill umbrellas - 6 pcs .;

• fresh parsley.

Method of preparation

1. We wash tomatoes, on the one hand we make a shallow cut. Peel and chop the garlic, chop the hot peppers. Put two garlic plates and a couple of pieces of pepper into the cut of the tomatoes.

2. Banks of my soda and sterilized. At the bottom of the dry cans put an umbrella of dill, fresh parsley, and laid stuffed tomatoes.

3. Prepare the marinade. We pour sugar, salt and spices into the water, pour in vinegar. We put on the fire and cook for a couple of minutes. Pour hot marinade in jars with tomatoes, cover with sterile caps. Banks set sterilized for five minutes.

4. Roll up the tomatoes, cover with a blanket and leave to cool.

Recipe 3. Spicy Green Tomatoes “Lick Fingers”


• green tomatoes - three kilograms;

• 2 sweet and hot red peppers;

• carrot;

• garlic;

• fresh greens;

• salt - half a cup;

• a glass of granulated sugar and vinegar.

Method of preparation

1. Banks of my soda and sterilized. The tomatoes washed and cut into quarters are placed in prepared containers.

2. Free the washed peppers from the seeds and cut them in half. Clean the carrots and cut into large pieces. Peel the garlic. Greens and sort out my. All grind in a meat grinder. 3. Prepare the marinade. In the water pour salt and sugar. We send to the fire, and wait until it boils, then add vinegar and a mixture of vegetables and herbs. Cook a few minutes.

4. Tomatoes twice pour boiling water, and only the final time - marinade. We roll up the preservation and cover it with a blanket. Preservation leave to cool.

Recipe 4. Tomato salad for the winter “Lick fingers”


• kilos three fleshy tomatoes;

• garlic;

• a pair of bulbs;

• 50 ml of sunflower oil;

• Fresh parsley and dill.


• 75 g of salt;

• granulated sugar - incomplete glass;

• several bay leaves;

• a glass of vinegar;

• Allspice and black pepper peas - on a pinch.

Method of preparation

1. Wash tomatoes well, dry and cut into four parts. Peel and peel the onions. Fingered and washed greens finely chop. Peel the garlic cloves and chop into thin slices.

2. At the bottom of the dry cans, put the greens, chopped garlic, pour in the heated sunflower oil, and put the tomatoes, perelyvaya onions.

3. Prepare the marinade. Water with all the spices, salt and sugar, put on the fire and boil, boil for about five minutes, pour vinegar and turn off the fire.

4. Pour tomatoes with boiling marinade, cover with sterile caps and send to sterilize for 20 minutes. Roll up and cover the preservation. Leave in this form for a day.

Recipe 5. “Yum fingers” tomato salad with gelatin


• ripe tomatoes - 2 kg;

• kilogram of fleshy sweet pepper;

• onions - half a kilogram;

• spices and herbs - to taste.

For each half-liter jar:

• 30 g of gelatin;

• incomplete teaspoon of vinegar.


• litere of water;

• salt - a tablespoon;

• granulated sugar - 50 g.

Method of preparation

1. Washed, and peeled pepper cut into half rings. Dense red tomatoes cut into large slices. Rinse the peeled onions and chop them with feathers or cubes. Greens are sorted, washed and ground. In a large bowl, mix vegetables and herbs, you can add your favorite spices. 2. At the bottom of the dry cans pour gelatin and unfold, tightly tamping salad.

3. Cooking fill. Water with sugar and salt to boil. Pour the salad in cans with boiling brine. Leave for a few minutes and, if necessary, top up so that there is no air left.

4. Banks are covered with sterile covers and sent to be sterilized for 10 minutes. Vinegar is poured into each jar and rolled up. We wrap the preservation with a blanket and leave it for a day.

Recipe 6. Tomatoes Yummy Lettuce Czech


• ripe dense tomatoes - 3 kg;

• kilogram of sweet pepper and onions;

• 5 pieces. garlic;

• A pinch of allspice peas.


• Art. spoon of vinegar;

• 40 ml of sunflower oil;

• two liters of water;

• sugar sand - 150 g;

• salt - 60 g.

Method of preparation

1. Wash ripe, not too large tomatoes and cut them into four pieces. Washed, peeled pepper cut into rings with a width of 6 mm. Peeled onions also cut sufficiently large rings. Disassemble the garlic into pieces, peel each, and squeeze through a garlic press or chop finely with a knife.

2. Combine all the vegetables in a large basin, mix well and leave to stand for a couple of hours.

3. Cook the marinade. Into the boiling water add salt and sugar, when they dissolve, pour in sunflower oil and vinegar. Mix and turn off the heat.

4. Place the salad in sterilized jars and fill it with boiling brine. Cover with sterile caps and sterilize for 12 minutes. Roll up blanks, cover the blanket and leave to cool.

Recipe 7. Tomatoes Yummy Salad with Cucumbers


• two kilograms of red tomatoes;

• cucumbers, onions, carrots and sweet peppers - 500 g each;

• allspice - h. Spoon;

• a glass of sunflower oil and sugar;

• Bay leaf;

• salt - two Art. spoons;

• half a cup of vinegar.

Method of preparation

1. Wash and dry all vegetables. Now proceed to cutting. Crumble tomatoes with slices, sweet pepper squares, cucumber slices. Peeled onions with large rings. All vegetables should be cut quite large. Grate the cleaned carrots on a large segment of the grater. 2. Put chopped vegetables in an enamel saucepan, add salt, sugar, add bay leaf, pepper, pour vinegar and sunflower oil, mix everything well. Leave the salad to infuse for a couple of hours.

3. Send the present salad to the fire and boil. Then reduce heat to low and cook for another 12 minutes.

4. Spread hot salad in sterile jars and seal tightly. Wrap the preservation and leave until it has cooled completely.

Recipe 8. Tomato ketchup for the winter “Lick your fingers”


• three kilograms of ripe, dense tomatoes;

• 10 sweet bell peppers .;

• garlic head;

• sugar sand - one and a half glasses;

• salt - two Art. spoons;

• hot pepper pod.

Method of preparation

1. Pepper wash, free from seeds and finely chop. Rinse the tomatoes and chop in a meat grinder. If you want to get rid of the seeds, grind the tomato through a sieve. Place all vegetables in enamelware. Sprinkle the vegetable mass with sugar and salt, send to the fire. E forget to interfere. As soon as the mixture boils, wait a few minutes, reduce heat and simmer for 45 minutes. Before boiling, add finely chopped garlic.

2. Pour hot ketchup into sterile bottles or cans and roll up. Preserve the preservation and leave to cool.

Recipe 9. Ketchup from tomatoes “Fingers you will lick” with apples


• 3 kg of fleshy, red tomatoes;

• kilogram of apples;

• a pair of garlic heads;

• a glass of sugar and vinegar;

• a couple of tablespoons of mustard powder;

• 0.5 tsp. Ground cinnamon and red pepper;

• salt - Art. spoon.

Method of preparation

1. For ketchup, use fleshy and ripe tomatoes. Apples take sweet and sour varieties. If there are no apples, take a quince. Washed tomatoes and apples cut into small cubes and cook on low heat for one and a half hours. Cool the tomato-apple mass and rub through a sieve.

2. Put the mashed potatoes in a saucepan. Add peeled and finely chopped garlic, add sugar, salt, dry mustard, red pepper and cinnamon. Bring to a boil over low heat and boil for another half hour. Ketchup stir occasionally. A few minutes before the end of cooking, pour vinegar. 3. Pour the finished ketchup into sterile jars or bottles, screw tight, cover, and leave to cool.

Recipe 10. Tomato-Yum Flying Ketchup with Bell Pepper


• ripe, dense tomatoes - 2.5 kg;

• sweet pepper - half a kilo;

• 4 bulbs;

• Vinegar - a third of a glass;

• pinch of cinnamon and ground black pepper;

• a glass of sugar;

• one and a half Art. spoons of salt.

Method of preparation

1. Wash all vegetables well. Coarsely chopped tomatoes. Cut the peeled sweet red pepper into quarters. Peel the onion and cut it into four pieces. Grind prepared vegetables in a meat grinder or in a food processor.

2. Put the vegetable mass on a small fire and bring to a boil. Boil for about an hour, stirring occasionally, while the mashed potatoes should not boil strongly. Add spices, salt, granulated sugar, vinegar and continue cooking, without covering with a lid, until the mass thickens.

3. Pour boiling ketchup into prepared jars or bottles, roll up, cover and leave to cool.

Recipe 11. Ketchup from tomato “Fingers you will lick” with cilantro seeds


• five kilograms of ripe tomatoes;

• onions and sweet pepper - 300 g;

• hot pepper;

• a glass of granulated sugar;

• h. Spoonful of salt;

• black and red pepper, cilantro seeds - 1 tsp.

Method of preparation

1. Peel the vegetables and wash them well. Grind onion and pepper with a meat grinder or blender. Cut the tomatoes into slices, place them in a saucepan and boil until soft, then rub through a sieve. In tomato puree, add onions and peppers, spices, salt and granulated sugar. Mix everything thoroughly, send to a low heat and boil.

2. Grind cilantro seeds with a rolling pin, make a bag of cloth or gauze and pour them there. Tie tight and place in a saucepan. Since boiling ketchup boil on low heat for two and a half hours. Do not cover the lid! After cooking, remove the bag of cilantro and pour vinegar into the ketchup. Wait until the mass boils, and pour it into sterile bottles or jars. Preservation roll, wrap blanket and leave to cool.

Recipe 12. Marinated tomatoes for the winter “Lick fingers”


• kilogram of small ripe tomatoes;

• 6 cloves of garlic;

• 2 bulbs;

• fresh greens;

• half a hot peppers pod;

• refined sunflower oil - two tbsp. spoons.

Marinade (per liter of water):

• Art. l salts;

• sugar - three Art. spoons;

• 50 ml of vinegar;

• a teaspoon of black and allspice peas;

• A couple of bay leaves.

Method of preparation

1. Take the greens, wash and finely chop. Finely chop the peeled garlic. Put the prepared greens and garlic on the bottom of the dry cans, add a slice of hot pepper. Heat the sunflower oil and pour into the jar.

2. Wash the tomatoes and cut them in half. Fill banks with tomato halves, shifting them with onion rings. Periodically shake the jar so that the tomatoes are lying tight enough.

3. Prepare the marinade. Boil water, add spices, granulated sugar and salt, pour in vinegar. Let marinade leave for a few minutes. Fill the tomatoes with boiling brine. Banks send sterilized for 15 minutes. Roll up the preservation, wrap and leave until it cools completely.

Recipe 13. Marinated Tomatoes “Yummy Fingers-2”


• two and a half kilograms of red tomatoes;

• garlic - 1 pc .;

• 2 bulbs;

• bunch of greens;

• a pinch of black peppercorns;

• three Art. spoons of sunflower oil;

• incomplete art. Sahara;

• salt - 60 g;

• 100 g of vinegar;

• a pair of bay leaves;

Method of preparation

1. Wash a volume of 1 l and wash and sterilize. Soak tomatoes and greens separately in water for 10 minutes. Peel the garlic and cut each tooth into several pieces. Peel the onions, rinse and chop the rings. Chop the greens with a knife. Cut the washed tomatoes into two halves.

2. Put chopped herbs and garlic on the bottom of the dry cans, pour in the hot sunflower oil. Lay the tomatoes and onion rings. 3. Prepare the pickle. Pour sugar and salt into the water, add spices, when the brine boils, pour in vinegar. Boil a couple of minutes and fill the tomatoes with hot pickle. Roll up, wrap, and leave the preservation to cool for a day.

Recipe 14. Tomatoes with garlic for the winter “Lick fingers”


• dense tomatoes - 3 kg;

• Dill and parsley;

• several pieces of leaves of currants and cherries;

• large onion;

• garlic - 10 cloves.


• sugar - glass;

• salt - 2 tbsp. spoons;

• a pair of bay leaves;

• pinch of allspice peppers;

• vinegar and sunflower oil.

Method of preparation

1. Wash and sterilize three-liter jars. Put greens, chopped garlic and pour hot vegetable oil on the bottom of dry cans. Lay the tomatoes tightly, put onion rings on top.

2. Cook the marinade. Dissolve salt and granulated sugar in water, add spices and boil.

3. Pour hot marinade into tomatoes, top with 2 tablespoons of vinegar. Roll up, wrap the preservation blanket and leave to cool.

Recipe 15. Cherry tomatoes for the winter “Lick fingers”


• cherry tomatoes;

• water - one and a half liters;

• 3 tablespoons of granulated sugar;

• 40 grams of salt;

• a few cloves of garlic;

• a little less than half a glass of vinegar;

• three sprigs of rosemary and basil;

• black pepper peas - h. Spoon.

Method of preparation

1. Wash the vegetables and carefully remove the tails. Wash and dry the greens. Basil divided into leaves, rosemary sprigs break in half. Peel the garlic cloves.

2. Place the tomatoes in sterile, dry jars, transferring them with leaves, sprigs and garlic.

3. Cook the marinade. Dissolve salt and sugar in water, add a pinch of peppercorns, boil and boil for five minutes. At the end, pour in the vinegar. Fill the tomatoes with boiling brine. Roll up, flip, cover, and leave to cool.

Recipe 16. Caviar from tomatoes for the winter “fingers you lick” with apples


• two and a half kilograms of dense, ripe tomatoes;

• carrots, sweet peppers and onions - per pound;

• incomplete glass of vegetable oil;

• garlic - head;

• salt.

Method of preparation

1. Wash vegetables thoroughly, peel and chop into large pieces. Grind everything in a meat grinder or in a blender.

2. Salt the vegetable mixture, put on the fire and boil for about 15 minutes, add sunflower oil and continue to simmer on low heat for about an hour and a half. At the end add the peeled and chopped garlic. Boil another quarter of an hour.

3. Spread hot caviar on dry cans and roll up immediately. Preserve the preservation and leave to cool.

Recipe 17. Tomatoes caviar “Lick fingers”


• one and a half kilograms of ripe, dense tomatoes;

• kilogram of carrots;

• sunflower oil - a glass;

• half a glass of granulated sugar;

• salts of art. spoon;

• garlic - head;

• ground black pepper - a teaspoon .;

• two Art. l vinegar.

Method of preparation

1. Peel the garlic and carrot and rinse with the rest of the vegetables. Twist tomatoes and carrots in a meat grinder. In a carrot-tomato mixture, pour in salt, granulated sugar and pour in sunflower oil. Mix everything well, put on low heat and simmer for an hour and a half, stirring occasionally, so that the caviar does not burn. In the caviar, add chopped garlic and pepper, and boil for another quarter of an hour.

2. At the end, pour vinegar into the eggs and stir. Spread ready-made eggs on sterile, dry cans and roll up. Wrap the preservation and leave to cool.

Tomatoes “Yummy Tomatoes” - Tricks and Useful Tips

  • If pickled tomatoes are taken in different colors, then the preservation will look more festive. It can be yellow, green, brown and red tomatoes.
  • Preservation of tomatoes is best stored in the basement, or a room where the air temperature is not more than 15 degrees.
  • For ketchup and caviar, take tomatoes of fleshy varieties, the tomato juice from them is obtained in itself rather thick, which will significantly shorten the cooking time. You can add any spices and herbs that you like to caviar and ketchups.
Comments (0)
Related articles