11 best recipes for pickled tomatoes with onions for the winter

From the beginning of autumn, it is time to preserve vegetables for the winter. Many varieties of pickles can be prepared from one type of vegetable. Regular pickled tomatoes with onions are cooked in more than ten ways. Tomatoes are tender vegetables. Before preserving, you need to know what consistency tomatoes to choose, how to fill the jars correctly. The shelf life of tomato preparations depends on the container, it must be sterile clean.

Secrets of canning tomatoes with onions for the winter

Over the long period of preserving tomatoes for the winter, housewives have found a couple of secrets that allow them to keep the workpieces longer and leave the rich color of the tomatoes.

The addition of vitamin C when preserving tomatoes allows them to leave their natural bright color for a long time. The method allows you to remove air from glass containers in order to stop reactions in which the peel begins to change color. Housewives use an ascorbic tablet for a three-liter jar.

You should not choose large tomatoes for canning, it is better to leave them for pouring. Small and medium sized tomatoes are suitable for canning.

To prevent them from cracking during conservation, it is recommended to pierce the peel with a toothpick in one place.

Requirements for the main ingredients

For pickling tomatoes with onions, it is better to choose small and medium-sized, of the same variety, degree of ripeness. Tomatoes should not be overripe, but firm and firm to the touch. The tomatoes are washed in warm water several times. Any microbes left on the tomatoes will affect the shelf life of the cut.

To remove the skin from the tomatoes, first blanch them for a couple of minutes. Then the skins are easily peeled off the tomatoes cooled in cold water. You don't have to remove it, but blanching will still destroy all germs from the skin.

Container preparation

Glass containers must be thoroughly washed with a brush. For complete cleanliness, getting rid of germs, it is recommended to wash with soda. Dried jars are usually sterilized for about 14 minutes. The lids must also be washed and boiled for 7 minutes. Absolutely all dishes, down to a small spoon, must be sterile clean. Microbes must not be allowed to enter the glass container.

The best recipes

All recipe ingredients are sized for a three-liter can. The cooking steps will begin with the assumption that all ingredients and containers have been prepared and sterilized in advance, and end with the last steps before rolling the cans.

The classic recipe for tomatoes with onions

What you need:

• 2 kilograms of small tomatoes;
• 4 pieces of black peppercorns;
• umbrella (with seeds) dill;
• 3 pinches of sugar;
• 2 large leaves of lavrushka;
• 1 large onion
• 3 tablespoons of medium-sized salt;
• 3 tablespoons 9% vinegar.

Take a look also

Recipes for pickling cucumbers with lemon for the winter

Step by step cooking:

1. Chop the onion into rings, then spread the vegetables on top of each other in the jar. Pour vinegar on top.
2. Pour in boiling water, wait a little and drain the solution into a saucepan.
3. Add the remaining ingredients to a pot of drained water. Boil slightly over medium heat.
4. Drizzle over the vegetables.

Fast way without sterilization

For procurement you need:

• 1.5 kilograms of medium and small tomatoes;
• 2 tablespoons of medium-sized salt;
• large inflorescence of dill;
• 3 pinches of granulated sugar;
• 2 large bay (dried) leaves;
• 2 medium onions;
• 6 peas of allspice or black pepper;
• 2 tablespoons 9% vinegar.

Step by step cooking:

1. Cover the bottom of the glass container with herbs, sprinkle with spices. Put the onion cut into circles on top. Then put the tomatoes.
2. Fill the tomatoes with hot boiling water, wait 17 minutes. Pour the water into an enamel bowl.
3. Sprinkle granulated sugar with medium-sized salt into the solution. Keep the solution for a while, then pour in the vinegar.
4. Pour the solution on top to the neck of the jar.

With garlic

Ingredients for pickling:

• 2 kilograms of small to medium red tomatoes;
• 2 bay (large) leaves;
• 2 tablespoons of coarse salt;
• 2 small onions;
• 6 black peppercorns;
• 6 small cloves of garlic;
• 2 tablespoons of 9% acetic acid.

How to cook:

1. Place vegetables on pre-laid spices. It is necessary to alternate layers with garlic cloves.
2. Pour hot water into a glass container for half an hour. Then pour the solution into a saucepan.
3. Combine water and coarse salt. Boil a little.
4. Pour marinade over everything.

With greens

You will need the following products:

• 2 kilograms of small red tomatoes;
• 3 laurel leaves;
• 3 pinches of sugar;
• 1 large onion
• 2 tablespoons of medium-sized salt;
• 6 branches of different greens;
• 2 tablespoons 9% vinegar.

How to cook:

1. Cut the onion into pieces. Put chopped fresh herbs with vegetables in a glass container.
2. Pour the remaining ingredients into boiling water.
3. Pour the broth into a jar.
4. Sterilize for a quarter of an hour.

With bell pepper

What to take from the products:

• 2 kilograms of small tomatoes;
• a couple of Bulgarian (it is better to take more in size) pepper;
• 3 pinches of sugar;
• 1 large onion;
• 2 tablespoons of salt;
• 5 branches (it is better to take without stems) greens;
• 6 peppercorns;
• 2 tablespoons of vinegar.

Step by step cooking:

1. Put the chopped onion slices in a glass container. Add pieces of sweet pepper to them. Place the tomatoes on top of them.
2. Pour boiling water over, pour it into a saucepan after 12 minutes.
3. Pour the remaining ingredients into the broth. Cook for a couple of minutes.
4. Pour it onto the workpiece.

With horseradish and spices

Ingredients for pickling:

• 1.5 kilograms of medium tomatoes;
• umbrella (with seeds) dill;
• 1 medium root and large horseradish leaf;
• 4 pieces of black peppercorns;
• 2 (medium-sized) bay leaves;
• 2 medium onion heads;
• 2 tablespoons of medium-sized salt;
• 2 pinches of sugar.

Preparation:

1. Arrange herbs, spices, onions, finely chopped horseradish root and tomatoes in a pickling container.
2. Pour hot water on top, after 13 minutes pour it back.
3. Add the remaining ingredients to the poured water and boil the broth.
4. Pour over vegetables, leave for a while - let them stand in the marinade.

Take a look also

The best step-by-step recipe for pickled whole peppers for the winter

With carrots

Required products:

• 1.5 kilograms of small tomatoes;
• 3 small carrots;
• 5 pinches of white sugar;
• 2 small onions;
• 4 branches of any greenery;
• 2 tablespoons of medium-sized salt;
• 7 pieces of black peppercorns;
• 2 medium bay leaves;
• 2 tablespoons of vinegar.

How to cook:

1. Chop the carrots and onions into medium pieces, place them in a jar in layers with whole tomatoes.
2. Put the rest of the products in a glass container and pour hot boiling water there.

With butter

What to take for cooking:

• 2 kilograms of red tomatoes;
• 1 onion (large) onion;
• 2 tablespoons of coarse salt;
• 1 tablespoon (preferably sunflower or olive) vegetable oil;
• 3 large laurel leaves;
• 6 peppercorns;
• 2 tablespoons of acetic acid 9 percent.

How to cook:

1. Place chopped onions with other ingredients and tomatoes.
2. To make the marinade, sprinkle all that is left, except for the oil, into the salt water. Boil a little.
3. Pour the resulting solution over the vegetables. Sprinkle with calcined oil on top.

In gelatin

Take:

• 1.4 kilograms of small (the smaller the better) tomatoes;
• 2 medium onions;
• 3 pinches of sugar;
• 5 large cloves of garlic;
• 1 tablespoon (preferably olive) oil
• 7 peas of black pepper;
• a pack of gelatin diluted in water;
• 2 tablespoons of medium-sized salt;
• 2 tablespoons of acetic acid.

How to cook:

1. Put the vegetables on top of each other, at the very end, place the garlic cloves.
2. Put the remaining foods in boiling water, except for gelatin.
3. Pour the gelatin into the hot marinade and turn off the stove.
4. Pour everything with marinade.

No vinegar

What is needed from the products:

• 1.5 kilograms of tomatoes (do not take too large);
• 2 onion heads;
• 7 peppercorns;
• 4 branches of any greenery;
• 3 tablespoons of medium-sized salt;
• 5 pinches of white sugar;
• cherry and currant leaves.

Preparation:

1. Pour the leaves, spices, herbs into the jar.
2. Layer the vegetables. Add remaining ingredients.
3. Pour boiling water over the top.

Sweet tomatoes with onions

You will need:

• 1.3 kilograms (red, sweet) tomatoes;
• 7 peppers;
• onion (large head) onions;
• 2 large bell peppers (the sweeter the better);
• 3 pinches of granulated sugar;
• 6 (small) heads of garlic;
• 2 tablespoons of medium-sized salt;
• 2 tablespoons 9% vinegar

How to cook:

1. Pour herbs and spices into a glass container. Put vegetables on top, alternating.
2. Place the remaining ingredients on top. Pour boiling water into a glass container.

Storage rules

Pickled tomatoes with onions at home are stored on the balcony, in the cellar and in the refrigerator. The main thing is to observe the temperature regime required for the workpieces. You cannot store workpieces indoors above 20 degrees - a fermentation reaction will begin.

At temperatures below zero, the liquid in glass containers turns into ice, they can crack. Room humidity should not exceed 70%. There should be good ventilation in the storage room for workpieces so that mold, fungi, and dampness do not form.