17 best recipes for making pickled tomatoes for the winter

Tomatoes pickled for the winter are the most common type of harvest. There are a wide variety of recipes. To obtain a high-quality workpiece, it is necessary to observe all the subtleties of preservation preparation.

The subtleties of pickling tomatoes for the winter

In order for the workpiece to have good taste, the following features must be observed:

• Vegetables should be free of dents and damage. The most optimal type is considered to be fleshy or pink.
• To prevent the tomatoes from cracking during pickling, it is necessary to make punctures in several places using a toothpick.
• For pickling, herbs such as parsley and dill should be used. Such additives contribute to the appearance of a pleasant aftertaste.
• To correctly calculate the amount of brine, you need to divide the resulting number of liters with laid tomatoes by two.
• The brine is prepared in the canning process. The liquid cannot be stored and is used only in the form of boiling water.
• The vinegar must be added just before pouring the brine.

Vegetables do not need to be soaked. Wash them well enough with cold water and completely remove the remaining liquid.

Which tomatoes are better for pickling?

For blanks, you must use the small size of the tomatoes. Cream is considered the most optimal. Brown varieties can also be used.

To obtain high taste qualities of the workpiece, it is necessary to give preference to meaty, sweet varieties.

Container preparation

In order for the workpiece to stand as long as possible, proper container preparation is of great importance. Banks must be washed and rinsed several times in clean water. A prerequisite for the procurement is the processing of cans with steam. Also, glass containers can be fried in the sun or in a microwave oven.

If special caps for twisting are used, they must first be lowered into boiling water and only then twisted the container with conservation.

Cooking methods

Each recipe has individual characteristics that must be followed.

The classic recipe "Lick your fingers"

The recipe has no complexity and is carried out in a short time. It is recommended to use a 3-liter jar for preparation.Smaller containers can damage the tomatoes, resulting in an unattractive look.

Components:

• tomatoes - 2 kg;
• greenery;
• garlic, onions;
• oil - 3 tablespoons.

Marinade:

• salt - 3 tablespoons;
• sugar - half a glass;
• vinegar - a glass;
• peppercorns - 5 pieces.

Conservation process:

• chop the onion and garlic;
• put greens, garlic in the first layer;
• coarsely chop vegetables and put through a layer with onions;
• make a marinade;
• pour the brine over the vegetables and sterilize.

Vegetables retain their shape well and are saturated with onion aroma. It is necessary to sterilize the workpiece for at least 10 minutes, otherwise the vegetables may ferment.

Without sterilization "Very tasty"

You can marinate a tomato using a simple method, but the appetizer is tender and can be used as an addition to a side dish.

Components:

• tomatoes - 2 kilograms;
• garlic - 1 head;
• peppercorns;
• greenery;
• vinegar to taste.

For filling, the components are used, as for the previous recipe.

The workpiece is prepared as follows:

• make the first layer, which consists of herbs, garlic, pepper;
• lay vegetables, pour brine, drain;
• add vinegar and pour over boiled brine.

If you cannot remove the stalk, you need to make several holes with a toothpick. This procedure will preserve the integrity of the vegetables. Tomatoes have a pleasant garlic taste and are stored for a long time.

With grated garlic

This harvesting method is also called "tomatoes in the snow". It has an attractive appearance that can surprise guests.

Components:

• tomatoes - 1 kilogram;
• garlic - 10 cloves;
• half a glass of sugar;
• salt - 1 spoon;
• 1 spoonful of vinegar.

Algorithm for preparing the workpiece:

• tomatoes must be folded in a glass container;
• pour garlic and spices;
• add brine.

Garlic gives the preparation a unique taste and bright aroma. Before serving, preservation must be shaken slightly.

With mustard seeds

Mustard makes the preparation more flavorful. Mustard seeds are a very common ingredient in conservation.

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Components:

• small tomatoes - 1 kilogram;
• chili is a small pod;
• mustard - a pinch;
• garlic to taste.

The following components are used for filling:

• salt - 1 spoon;
• sugar - 2 tablespoons;
• dill grain - a pinch.

Actions performed:

• put garlic, chili in the first layer;
• fold the tomatoes;
• pour brine, drain the liquid;
• add mustard, pour over and twist.

Additional spices can be used, but this is at the discretion of the chef.

With vinegar essence

This method is simple and, in comparison with other recipes, does not reduce the taste of tomatoes.

Components per capacity three liters:

• red tomatoes;
• water;
• a spoonful of salt;
• sugar 5 tablespoons;
• vinegar essence - 1 teaspoon.

Preparation of the workpiece:

• put the tomatoes in a jar and pour boiling water over;
• drain the water, prepare the brine;
• pour brine and screw.

The use of the essence gives the workpiece a pleasant aroma, slight sourness. Also, such blanks are stored for a long time without reducing the taste characteristics.

With cucumbers

You can close the tomatoes with cucumbers. This preparation allows you to combine two snacks in one container. Moreover, cucumbers and tomatoes will have different tastes.

Components:

• tomatoes - half a kilogram;
• cucumbers - half a kilogram;
• salt - spoon;
• sugar - 3 tablespoons;
• vinegar - 2 tablespoons;
• greenery;
• garlic - 6 cloves.

Canning process:

• put garlic, herbs in a jar;
• put tomatoes and cucumbers in a jar;
• prepare brine, add vinegar to vegetables and pour over the resulting brine.

Cucumbers have a pleasant taste. Some recipes also add a lot of bell peppers.

With aspirin and vinegar

Tomatoes retain their shape and can stand throughout the winter without changing their taste.

Components for three liters:

• small tomatoes - 2 kg;
• Sweet pepper;
• garlic - 2 cloves;
• greenery;
• Bay leaf;
• peppercorns.
• vinegar - 2 tablespoons;
• salt - half a spoon;
• sugar - 1 spoon;
• acetylsalicylic acid - 3 tablets.

Preservation preparation process:

• put garlic, bay leaf, herbs, peppercorns on the bottom of the jar;
• cut sweet peppers and place with vegetables;
• lay the tomatoes;
• add spices and aspirin;
• pour brine and tighten the lid.

Prepare such a snack very quickly, if you wish, you can add horseradish root or its leaves.

With citric acid and garlic inside

The use of citric acid is an alternative to vinegar. However, preparations with citric acid differ in taste and emphasize the taste of tomatoes..

Components:

• tomato - 1 kilogram;
• garlic - taken by the number of tomatoes;
• greenery;
• sugar - 2 tablespoons;
• salt - 1 spoon;
• acid - half a teaspoon.

Preparation:

• The stalk is removed from the tomatoes. A clove of garlic must be placed in the hole.
• Tomatoes are stacked in a jar with greens at the bottom.
• Prepare the brine.
• Citric acid is poured into the jar and filled with brine.

Close with special covers or metal ones with a key. Preservation is different in appearance. Vegetables contain a pleasant garlic aroma during consumption, which permeates the pulp of the tomato.

Important. To make the tomatoes more flavorful, you can put a currant leaf on top.

With cinnamon and cloves

The combination of cloves and cinnamon produces a good taste. These flavors are perfect for those who like bright flavor combinations.

Components:

• tomatoes - 1 kilogram;
• garlic - 3 cloves;
• cinnamon - on the tip of a teaspoon;
• cloves - 10 pieces;
• salt - half a tablespoon;
• sugar - spoon;
• vinegar - half a tablespoon.

Preparation:

• in each tomato it is necessary to make a hole and insert a carnation star;
• put garlic, cinnamon on the bottom of the jar and lay vegetables;
• pour boiling water;
• drain, add spices and bring to a boil.

The glass container is twisted. Some housewives add mint and basil leaves. However, such taste characteristics of the workpiece are considered by each person individually.

With apples and apple cider vinegar

This method of marinating involves using a container of at least three liters.

Components:

• tomatoes - 2 kilograms;
• parsley;
• large apples;
• apple cider vinegar - 2 tablespoons;
• salt - spoon;
• sugar - 3 tablespoons.

Preparation:

• apples are cut into slices;
• greens are put in jars, after which apples and tomatoes in layers;
• the brine is brought to a boil;
• pour vinegar to vegetables and pour brine;
• sterilize for 10 minutes.

Many users prefer this simple recipe due to the unique taste of apples that resemble pickled apples.

With carrot tops

This recipe is the same as for harvesting tomatoes with vinegar and aspirin. The only distinctive feature is the addition of several sprigs of carrot tops instead of other greens. The recipe is simple, does not require sterilization and has good taste.

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With bell pepper

The recipe is very simple, it allows you to make a blank that can be used as an addition to a side dish.

Components:

• small tomatoes - 1 kg;
• pepper - 1 kg;
• salt to taste.

Preparation:

• grind pepper in a blender;
• peel off vegetables;
• put half of the tomatoes in a jar, chop the rest and mix with pepper, bring the tomato mixture to a boil and salt to taste;
• pour the tomato mixture over the vegetables.

Such a workpiece is stored in a cold place.

In Czech

A distinctive feature of this type of harvesting is the unusual onion-garlic taste of tomatoes. The blank will be a godsend for the whole family on weekdays, and can also decorate the table for the holidays.

Components:

• tomatoes - 2 kilograms;
• onions - 600 grams;
• greenery;
• bulgarian pepper - 600 grams;
• garlic - 10 cloves.

For the marinade used:

• water - 2 liters;
• salt - 2 tablespoons;
• sugar - 5 tablespoons;
• oil - 2 tablespoons;
• vinegar - 3 tablespoons.

Preparation:

• chop garlic, herbs and onions and put them on the bottom of the jar;
• tomatoes are stacked, the next layer is pepper;
• layers are repeated until the container is completely filled;
• vegetables are poured with boiled marinade and sterilized for 10 minutes.

Preservation can be stored in the refrigerator under a tight lid.

Pickled green tomatoes

The use of unripe tomatoes also allows you to create versatile blanks for the winter. The taste qualities of unripe vegetables are in no way inferior to others. And in some cases they even surpass.

Components:

• green tomato - 2 kg;
• garlic - 1 head;
• carrot;
• greenery.

To prepare brine:

• water - 2 liters;
• salt - 2 tablespoons
• sugar - half a glass;
• vinegar - 3 tablespoons.

Preparation:

• chop carrots and garlic;
• put greens on the bottom of the glass container;
• put carrots and garlic in the cuts on the tomatoes;
• put vegetables in a jar and pour boiling water;
• drain the liquid, make a marinade;
• pour and tighten the lid.

Green vegetables must be the same size, no more than a chicken egg.

With onion

This method of harvesting tomatoes involves laying out the tomatoes in layers along with the onions. Since the onion emphasizes the flavor of the tomatoes, no additional spices are required. The recipe has similar components to the Czech-style pickled tomatoes. The only difference is that this recipe is pickled without dill.

Pickled cherry tomatoes

Cherries differ not only in their small size, but also in their delicate taste. During the preparation of the workpiece, it must be borne in mind that vegetables are quickly damaged, therefore, they require special handling.

Components per liter:

• cherry - 3-4 branches;
• garlic - 2 cloves;
• greenery;
• salt - a teaspoon;
• sugar - 2 teaspoons;
• vinegar - spoon.

Algorithm of actions:

• the first layer in the jar is greens;
• put sprigs with tomatoes in a jar;
• add marinade, roll up.

You can also serve such a dish on the table with twigs. Tomatoes can serve as a dish or be used for decoration. Tomatoes retain their shape. In order to accommodate a large amount of vegetables, you can separate the cherry.

With sugar

Sweet tomatoes have a special flavor and are often the favorite preserves for children. The method is simple and takes 15 minutes.

Components:

• vegetables - 2 kilograms;
• sugar - 6 tablespoons;
• salt - 1 spoon;
• vinegar - 1 spoon.

Preparation:

• put vegetables and spices in a jar;
• pour brine, twist.

The workpiece has no harsh taste. It can be used as a main dish or as an addition to a side dish. Also, special attention should be paid to brine, which has a pleasant sweetish-sour taste and can be eaten. After opening the container, vegetables are stored in the refrigerator for a long time without reducing the taste.

Storage features

The workpieces must be stored in the basement or on the balcony. The place should be well ventilated and moisture-proof. Also, the place where the workpieces are stored should not be exposed to sunlight.

Shelf life

The shelf life of pickled tomatoes depends on the ingredients used. On average, the shelf life should be at least 1 year. If the brine becomes cloudy and the lid is swollen, the workpiece is not used for food.

Pickled tomatoes are a staple preservation that can be found in almost every home. Properly canned tomatoes will be a variety on the daily menu throughout the winter.