12 best recipes for cooking spicy tomatoes for the winter step by step

There are many recipes on how to cook hot, green, red tomatoes for the winter. Each housewife has her own secrets of making spins. Traditionally, whole tomatoes and peppers, cut into circles, are placed in clean jars and poured with hot marinade. It is advisable to pasteurize the curls before long-term storage. You can make savory salads from tomatoes.

Secrets of cooking spicy tomatoes for the winter

What you need to know:

1. The main ingredients of the spicy snack are tomatoes and peppers.
2. For blanks, take only fresh, young, not overripe, resilient, without rot and damage vegetables.
3. First, the vegetables are thoroughly washed, then dried well.
4. Pepper gives the pungency to the blanks: red or green. The most burning and sharpest is red. When working with him, do not rub your eyes with your hands.
5. Horseradish, garlic and a mixture of dry peppers give a piquant taste to the blanks. A more delicate taste is obtained by adding slices of carrots and apples.
6. Clean, sterilized jars and lids are used for blanks.
7. The curls will not "explode" if they are pasteurized prior to storage. You can add a little (strictly according to the recipe) vinegar, citric acid, or a couple of aspirin tablets.
8. For blanks, take coarse salt without iodine, crystalline sugar, preferably not refined sunflower oil, 9 percent vinegar.
9. Twists must be done strictly according to the recipe.
10. A pickle or marinade is always prepared with a margin.

Selection and preparation of main ingredients and containers

How to choose vegetables and prepare containers:

1. For blanks, medium-sized tomatoes are taken, it is easier to put them in jars.
2. The vegetables must be fresh.
3. The finer the tomatoes, the better they are soaked in brine.
4. Before cooking, tomatoes are kept in cold water for 2 hours.
5. Recommended grade - Cream. You can buy any varieties of red, brown and green tomatoes.
6. Greens are washed and dried before spinning.
7. For blanks, pepper (fresh and dry) of any kind is used.
8. At the bottom of each jar, 1 bay leaf, 3-5 peas of allspice or black pepper, greens must be placed.
9. Glass jars must be washed and sterilized, examined for possible cracks or chips.
10. For twists, tin lids are used that can be closed with a key, as well as twist-off lids for threaded cans.

The best recipes for harvesting spicy tomatoes

From a huge number of recipes, choose the one that suits your taste more.You can start by making a couple of cans of hot tomatoes for each recipe.

Take a look also

9 best recipes for making blueberries with sugar for the winter without cooking

The classic way of cooking

Traditionally, vegetables are prepared first:

1. Tomatoes are placed in sterilized jars as a whole.
2. The greens are coarsely chopped.
3. Red bell peppers or hot peppers are cut into strips or rings.
4. Garlic is placed whole or cut into slices.
5. The carrots are cut into rings.

The marinade is prepared separately:

• the water is allowed to boil;
• add sugar, salt;
• add vinegar at the end.

Vegetables are poured with hot marinade. Then the cans are pasteurized, that is, placed in a saucepan with hot water, boiled for several minutes: 0.5-liter - 16 minutes, 1-liter - 22 minutes, 2-liter - 26 minutes, 3-liter - 35 minutes. After pasteurization, the jars are rolled up with lids and turned over, wrapped in a blanket. You can try twists only after 3 months.

Spicy, savory snacks are made from vegetables. Unlike pickled whole tomatoes, salads made from chopped vegetables cooked in sunflower oil must be sterilized before storage. Tomatoes in this case are finely chopped, the rest of the vegetables are chopped with a blender or grater.

All vegetables are placed in a saucepan. Add (according to the recipe) salt, sugar, sunflower (olive) oil, at the end - vinegar. The salad is brought to a boil, then boiled for several (2-4) minutes. Then the snack is laid out in jars and pasteurized for 15-35 minutes.

Without sterilization

You can cook pickled tomatoes for the winter without pasteurization.

True, such spicy tomatoes will have to be stored in a cold room. In the warmth, they can "shoot".

How to prepare tomatoes without pasteurization:

• rinse vegetables, dry, pour into jars;
• pour plain boiled (hot) water;
• wait 16 minutes;
• pour the water back into the pan, add salt, sugar, boil, at the end add a little vinegar;
• pour vegetables with marinade removed from heat;
• close the jars with lids.

Using green tomatoes

A hot snack is made from green tomatoes, peppers, and garlic. Unripe tomatoes smell great and crunchy. A snack prepared from such tomatoes can be stored even at room temperature. It is prepared in the classic way: vegetables are coarsely cut, then placed in jars, poured with hot marinade, then sterilized.

Pickled hot appetizer:

• green tomatoes (divided into 4 parts) - 3.45 kilograms;
• bitter and bell peppers - pod;
• garlic - 1 small head;
• greens, peppercorns;

For the marinade (per liter of liquid):

• salt - 35 grams;
• sugar - 105 grams;
• vinegar - half a glass.

With hot peppers and garlic

Recipe for spicy tomatoes (with pasteurization):

• whole tomatoes - 3.15 kilograms;
• chili pepper - 3 pieces;
• garlic - 6 cloves;

For the marinade (per liter of liquid):

• salt - 65 grams;
• sugar - half a glass;
• acetic acid solution - 75 milliliters.

In korean

Recipe for canned spicy salad (all vegetables are cut):

• tomatoes - 2.15 kilograms;
• garlic - 6 cloves;
• Bulgarian pepper - 3 pieces;
• dry pepper mixture - 0.5 teaspoon;
• salt - 65 grams;
• sugar - 105 grams;
• acetic acid solution - 95 milliliters;
• sunflower oil - 105 milliliters.

Take a look also

TOP 13 recipes on how to harvest green onions for the winter

With honey

How to cover whole tomatoes with honey:

• tomatoes - 3.15 kilograms;
• chili pepper - 3 pieces;
• garlic - 6 cloves.

For the marinade (per liter of liquid):

• honey - half a glass;
• salt - 35 grams;
• acetic acid solution - 75 milliliters.

With greens

Ingredients for making spicy salad in jars (vegetables are pre-cut):

• tomatoes - 3.15 kilograms;
• chili pepper - 3 pods;
• a bunch of greens (dill, parsley, celery);
• garlic - head;
• salt - 75 grams;
• sugar - half a glass;
• sunflower oil - 105 milliliters;
• acetic acid solution - 95 milliliters.

With horseradish, currant and cherry leaves

Pickled whole tomatoes for the winter:

• tomatoes - 3.45 kilograms;
• chili pepper - 2 pods;
• garlic - 6 cloves;
• horseradish leaves and root, currant leaves, cherries.

For the marinade (per liter of liquid):

• salt - 65 grams;
• sugar - half a glass;
• acetic acid solution - 95 milliliters.

With hot and bell peppers

Salty and spicy salad (all vegetables are chopped):

• green, red tomatoes - 1.45 kilograms each;
• bell pepper - 0.450 kilograms;
• chili pepper - 2 pods;
• garlic - head;
• salt and sugar - 65 grams each;
• acetic acid solution - 75 milliliters;
• sunflower oil - 105 milliliters.

Spicy cherry tomatoes

How to close whole cherry tomatoes for the winter:

• tomatoes - 3.55 kilograms;
• chili pepper - 1 piece;
• garlic - 6 cloves;
• a couple of dill umbrellas, some parsley.

For the marinade (per liter of liquid):

• salt - 35 grams;
• sugar - half a glass;
• acetic acid solution - 85 milliliters.

With coriander and thyme

How to close hot spiced tomatoes:

• tomatoes - 3.45 kilograms;
• Bulgarian pepper - 2 pieces;
• garlic - 6 cloves;
• thyme - 4 branches;
• coriander - a pinch;
• lemon - 2 fruits;
• vegetable oil - 105 milliliters;
• acetic acid solution - 55 milliliters;
• salt - 35 grams;
• sugar - half a cup.

Tomatoes are cut into 4 parts, baked in the oven. Garlic - crushed, sautéed in oil, herbs are added. All ingredients are combined. Add sugar, vinegar, lemon juice, spices, salt. Then the snack is laid out in jars, sterilized.

With cayenne pepper

Spicy pickled (whole) hot tomatoes:

• tomatoes - 3.45 kilograms;
• cayenne pepper - 0.305 kilograms;
• garlic - 6 cloves.

For the marinade (per liter of liquid):

• salt - 35 grams;
• sugar - 65 grams;
• acetic acid solution - 75 milliliters.

Storage rules for pickled tomatoes

Curls should be stored in a dark, cool place. For example, in a basement (garage or summer cottage), an unheated storage room, a refrigerator.

You can keep the sterilized pickled vegetables in the apartment.

An open snack should be kept in the refrigerator for no more than 3 to 5 days.