Tomatoes with vinegar for the winter: 8 of the best proven recipes. How to make a harvest of tomatoes with vinegar for the winter

Tomatoes with vinegar for the winter: 8 of the best proven recipes. How to make a harvest of tomatoes with vinegar for the winter

In the summer-autumn period of harvesting pickles for the winter, any hostess prefers to make canning from tomatoes according to her own unique recipe.

In the cold season, a jar of salted tomatoes will always come in handy. In Russian cuisine this dish is indispensable, both for a hot dinner with potatoes, and for meeting guests.

Tomatoes with vinegar for the winter - general principles of cooking

The main ingredients are fresh red tomatoes and acetic acid.

First you need to sort out the tomatoes that you prepared to use in the harvest.

For preservation in the banks will not fit tomatoes with upholstered sides, cracked or unripe. After the necessary sorting, the fruits are well washed and left to dry.

In the meantime, you can peel a few heads of garlic, cook spices, seasoning, and acetic acid. You will also need salt and sugar. Prepare jars and lids for preservation in advance.

Tomatoes with vinegar for the winter “Classic”

The most common recipe for preserving tomatoes for the winter. More spices, garlic, currant leaves, cherries, and of course vinegar - fragrant pickles are provided for you. Ingredients are based on one can of three liters.


• 12-15 fresh red tomatoes (depending on size);

• Five leaves of black currant;

• Four cherry leaves;

• Sheet horseradish;

• Two or three dill umbrellas;

• Five to six cloves of garlic;

• Two or three bay leaves;

• Ten black pepper peas.

For brine per liter of water:

• One table. a spoonful of salt;

• One table. spoon of granulated sugar;

• One table. spoon of acetic acid.

Cooking Method:

Tomatoes are thoroughly washed, the banks are sterilized, the lids are boiled. Put greens and garlic cloves in half in a jar. Pour boiling water over. After ten to fifteen minutes, when the tomatoes are warm, the water is poured into a large saucepan and again brought to a boil. Salt, add sugar and acetic acid. After boiling again poured into jars with tomatoes. Top put one umbrella of dill with seeds, two laurel and currant leaves. Banks twist zakatochny key and overturn. Then wrapped and cooled. Store in a cellar or refrigerator.

Tomatoes with vinegar for the winter “Under the snow”

Canned tomatoes for this recipe are obtained in its own juice, and the taste of acetic acid is not felt. The dish and in the bank looks beautiful, “in the winter”, and looks appetizing on the table.


• Fresh tomatoes;

• Garlic;

• Brine (per half liter of water);

• One hundred grams of granulated sugar;

• One tablespoon of acetic acid;

• Salt - one table. spoon;

Cooking Method:

Tomatoes are washed and laid out on sterilized jars. Then banks with tomatoes pour boiling water and cover with sterilized lids. Leave and at this time are preparing garlic cloves. The present water from the cans is poured into a large container, the volume is measured, and brine is prepared in accordance with the proportions. Salt and sugar are added to the marinade, and acetic acid is added at the end of boiling. While the pickle is being prepared, put garlic in the jars. Then the tomatoes are poured with brine and closed with a sealer key. Banks overturn, cover and leave to cool. In addition to garlic, other seasonings and spices are not used in this recipe.

Tomatoes with vinegar for the winter “Evening Tits”

Bulgarian pepper, used in this recipe, will give pickles a special flavor and marmalade.


• Two kilograms of fresh tomatoes;

• Three cloves of garlic;

• Four table. spoons of salt;

• Four to six black pepper peas;

• One onion;

• Leaves of black currant or cherry tree;

• One sweet pepper;

• Five table. spoons of sugar;

• Acetic acid (75 ml per three liters of water).

Cooking Method:

Tomatoes are washed. In sterilized jars stack seasoning and spices. Put tomatoes on top and put sliced ​​peppers on them. Water is boiled and poured into jars, covered with nylon caps. Leave for 15-20 minutes and drain the water in a refractory dish. The procedure is repeated and prepare the brine with the addition of salt and sugar. Acetic acid is added to each jar, the marinade is poured in, and keyed under the metal caps. Leave upside down, cover.

Tomatoes with vinegar for the winter “Dry”

This is one of the easiest recipes for making tomatoes with vinegar for the winter. Dried tomatoes diversify your cellar blanks and canned goods for the winter. Put a dried tomato on fresh bread with a spicy piece of meat and enjoy the taste.


• Fresh tomatoes;

• Garlic;

• Extra virgin olive oil;

• Basil;

• Salt, pepper, granulated sugar (3/3/5);

• Balsamic vinegar.

Cooking Method:

For the preparation of billet suitable not juicy, and meaty tomatoes. Cut the tomatoes in half. In a bowl, mix salt, pepper and granulated sugar in a proportion of 3/3/5, respectively. Tomatoes are placed on a heat-resistant dish, well sprinkled with the prepared mixture. Tomatoes are placed in an oven heated to 120 degrees for four to five hours. At this time, chop the garlic and basil, then pour the mixture with olive oil. Dried tomatoes are removed from the oven and placed in sterilized jars. Garlic and basil are sprinkled between layers. Then pour olive oil about a height of one centimeter from the bottom of the jar. Two spoons of balsamic vinegar are added on top. Storage is left in the fridge.

Tomatoes with vinegar for the winter “Pickled”

This recipe will love the hostess, who have very little free time. There is no need to pour tomatoes with water repeatedly. The beauty and simplicity of cooking is that tomatoes are poured with water once and sterilized and boiled right in the jar. Marinade turns out very tasty, and tomatoes retain vitamins and nutrients.


• A pound of fresh tomatoes;

• Two tablespoons of acetic acid;

• Three teaspoons of salt;

• Three table. spoons of sugar;

• Three half-liter jars.

Cooking Method:

Washed and dried tomatoes are not tightly placed in jars. Ordinary tap water is poured in cans of tomatoes, leaving a little free space on top. Add salt, vinegar and granulated sugar. Banks are put in a saucepan filled with water and left to simmer. Cook about thirty minutes. During this time, and banks sterilized, and boil down tomatoes. Then hot cans are locked with a key and turned over.

Tomatoes with vinegar for the winter “From mother-in-law”

Extra pickles from tomatoes with vinegar can be prepared according to this recipe from the mother-in-law. The secret of preservation and long-term storage is in a small aspirin tablet.

Ingredients for one can of three liters:

• Two kilograms of red tomatoes;

• Three cloves of garlic;

• Two bay leaves;

• Umbrella dill;

• One Bulgarian pepper;

• Three cherry leaves;

• Five currant leaves;

• Parsley;

• One tablet of aspirin;

• One and a half table. spoons of salt;

• Two tables. spoons of sugar;

• Ten black pepper peas;

• Two tables. spoons of acetic acid.

Cooking Method:

Put the garlic cloves, peppercorns, parsley, leaves, and dill into sterilized jars. Then, half the jars are placed in tomatoes, slices of pepper are added to the middle, and tomatoes are placed on top again. Banks pour boiling water and let stand for ten to fifteen minutes. After the time has elapsed, the water is poured into the pan, and water is added at the rate of 25 ml per can. Pour salt, sugar and prepare the marinade. Half the banks poured boiling brine. Add vinegar and acetylsalicylic acid tablet. Top up the boiled pickle to the top of the jar. Cover with metal lids, turn over and leave at room temperature until cool.

Tomatoes with vinegar for the winter “Plum”

When canning tomatoes, add several plum fruits in jars. You will be surprised by the refined taste of pickles, and plums will be an excellent addition to meat dishes.

Ingredients based on a three-liter jar:

• A half pound of red fresh tomatoes;

• One leaf of green celery;

• Three garlic feathers;

• Five to seven peas of pepper;

• Half-list horseradish;

• Umbrella dill;

• Half an onion;

• A pound of plum.

For brine:

• One and a half table. spoons of salt;

• Four table. spoons of sugar; • Four table. spoons of acetic acid.

Cooking Method:

Celery, horseradish, dill, pepper are placed on the bottom of the sterilized jars. Add finely chopped onion and sliced ​​garlic in half. Then lay tomatoes and plum fruits in layers. Water is boiled and poured into it two times for five minutes. Water is again poured into the pan, add sugar, salt, acetic acid and cook marinade. Bring to a boil and pour brine jars with tomatoes and plums. I close it with a sealer key, turn it over, cover it, let it cool.

Tomatoes with vinegar for the winter “Georgian”

According to the national Georgian recipe, carrots are added to canned tomatoes with vinegar. It is cut into rings and alternately with tomatoes laid in jars. Pickles are appetizing and tasty.

Ingredients for one liter jar:

• 700-800 grams of fresh tomatoes;

• One onion (medium size);

• One or two carrots (medium size);

• Parsley, dill, garlic;

• Seven black pepper peas;

• One Bulgarian pepper;

• One teaspoon salt;

• One and a half table. spoons of sugar;

• One and a half table. spoons of acetic acid.

Cooking Method:

Carrots are washed, peeled and cut into rings. Garlic, herbs and carrot rings are placed in jars. The washed peppers cut the stalk, remove the seeds and cut into four equal parts. The onion cut into half rings and placed in jars with tomatoes and peppers. Vegetables are poured with boiled water and allowed to warm for fifteen to twenty minutes. Water is poured into a saucepan, salt, add sugar, peppercorns and bring to a boil. Acetic acid is poured into the jar and poured with boiling brine. Hot roll key. Banks turn over, cover with a warm blanket and leave to cool.

Tomatoes with vinegar for the winter - tricks and tips

• Rub the garlic on a fine grater. Residues that are difficult to rub, pass through a press or garlic press.

• Count on a three-liter jar of tomatoes of water needed in the amount of one liter of 200-250 milliliters.

• To get a delicious marinade, when preparing brine, always add more sugar than salt.

• Brine from eaten tomatoes can be used in cooking soup or borscht.

• When preparing brine for preserving salted tomatoes in large volumes, count 600-800 grams of salt per ten liters of water.

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