7 simple and quick recipes for pickling tomatoes and onions for the winter
In winter, there is not enough fresh vegetables, which are a valuable source of vitamins. Therefore, it is very important to take care of tasty and healthy preparations in advance, which are appropriate for both everyday and festive meals. We offer the most successful recipes for pickling tomatoes with onions for the winter. They are distinguished by their simplicity of implementation and excellent taste.
Secrets of pickling tomatoes with onions for the winter
Salted tomatoes with onions are an indispensable preparation for the cold season. There are several secrets that will help make the product as tasty, high-quality and useful as possible.
Before cooking, it is important to select absolutely healthy fruits, identical in size, color and degree of ripeness. It is best to use small and medium tomatoes, which can be whole canned - they have the best taste, have an attractive and appetizing appearance, and also keep well.
In order for the pickle for tomatoes to turn out transparent and beautiful, you need to put several whole cloves of garlic in it. Cutting the garlic into pieces is undesirable, as this will lead to clouding of the brine and possible explosion of cans with conservation.
Preparation of containers and products
For pickling tomatoes with onions for the winter, glass containers are used that are suitable in size. Banks must first be washed with water and soda, and then sterilized in the oven or over a large saucepan with steam.
For preservation, it is required to select ripe medium-sized vegetables with a dense texture, without the slightest damage, specks or other unfavorable signs.
The tomatoes must first be washed, blanched for a few minutes over steam and cooled naturally. This treatment will completely rid them of bacteria. In order for the fruits not to burst during the conservation process, each of them must be carefully pierced with a toothpick.
The best recipes
There are several simple recipes for pickling tomatoes, differing both in the technology of preparation and in the set of auxiliary ingredients. After reviewing them in detail, you can choose the appropriate option for each case.
Classic recipe
Classic salted tomatoes are an addition to any main course.
The list of required ingredients includes:
- one and a half kilograms of ripe dense tomatoes;
- onion;
- allspice and black peppercorns;
- a couple of bay leaves;
- a few fragrant cloves;
- dill inflorescence.
In addition, you should prepare one and a half liters of water, as well as 45 ml of vinegar, salt and sugar to taste for the marinade.
Cooking process:
- Lay out the whole tomatoes and onion rings one by one.
- Add table vinegar.
- Pour boiling water over for 15 minutes.
- Pour the liquid into a saucepan, add sugar, salt, bay leaf and other spices. Boil for ten minutes.
- Pour the marinade into jars, then seal them with metal lids.
Option without sterilization
To spend a minimum of time harvesting tomatoes for the winter period, you can use the recipe without sterilization. This preservation is best prepared in liter containers.
This will require:
- 800 g of selected ripe tomatoes;
- onion;
- 1 sprig of parsley and dill;
- laurel leaf;
- 5-7 peas of allspice;
- 4 tbsp. l. 9 percent table vinegar;
- 1 tbsp. l. Sahara;
- 1 tsp salt.
Put dill, laurel leaf, peppercorns, onion in the form of half rings into the container. Fill the container with tomatoes to the top, pour boiling water over it, stand for 20 minutes. Re-boil the liquid drained back into the pan. Refill the contents of the jar and drain back. Pour sugar and salt to the liquid and bring to a boil on the maximum power of the burner. After adding the vinegar, minimize the flame level. Pour the marinade and roll up the containers.
With garlic
Garlic will give the brine transparency, and the tomatoes will have a spicy, pungent taste.
For this recipe you need to prepare:
- 700 g of main fruits;
- 1 liter of water;
- 1 head of onion;
- 2 heads of garlic and the same number of bay leaves;
- a teaspoon of salt;
- 9% table vinegar to taste.
To pickle tomatoes in this way, you must:
- Put onion rings on the bottom of sterilized containers, and bay leaves on top of them.
- Place tomatoes and onion rings in layers.
- Fill the free space with peeled, whole garlic cloves.
- Pour boiling water over and wait about half an hour.
- Pour the water back into the pot, add the sugar and salt and keep over medium heat until boiling.
- Add vinegar and cooked marinade, then roll up tightly with an airtight lid.
With greens
Fresh aromatic herbs will emphasize the taste of tomatoes. Required:
- 2 kg of tomatoes (medium size, dense and firm texture);
- celery, parsley, dill and basil, or other fresh herbs to taste;
- 1 onion;
- 3 garlic cloves.
Marinade is prepared based on the following ingredients:
- 9 percent table vinegar (3-4 tbsp. L.);
- 1 liter of water;
- salt and granulated sugar (2 tbsp. l.);
- 2 bay leaves.
Rinse and dry tomatoes and herbs. Peel the onion and garlic and chop randomly. Put tomatoes and greens in a container alternately.
To prepare the marinade, boil water and add salt, sugar, bay leaf, pepper and vinegar to it.
Pour containers with marinade and sterilize for 12 minutes. The boiling water in the pot should reach the neck of the cans. Lids for containers also need to be kept in boiling water for several minutes.
After seaming, the container should be turned upside down and covered with a blanket or large towel.
With bell pepper
The taste of juicy and sweet bell peppers goes well with tomatoes, so this salting option is very popular. It requires:
- 1.5-2 kg of tomatoes;
- 3 pcs. bell pepper;
- 1 PC. onions;
- fresh herbs to taste;
- 3 st. l. salt and vinegar;
- 3-4 tbsp. l. granulated sugar;
- 5-7 peas of allspice.
Put onion rings and bell pepper, cut into several pieces, in a prepared sterilized container. Then put the tomatoes tightly to each other to the top of the jar. Pour boiling water over the vegetables and cover with a sterilized lid.Leave for 20 minutes, then drain the water into a saucepan and add vinegar and salt with sugar to it to make a brine. Boil the liquid for several minutes until all the components dissolve, and then pour it over the jars. Roll up containers, put upside down on a flat surface and wrap for a day.
With horseradish and spices
This recipe allows you to prepare a spicy, spicy twist.
Used as ingredients:
- 600 g of tomatoes;
- 500 ml of water;
- 1 whole root and a leaf of horseradish;
- 2 currant and cherry leaves;
- medium-sized onion;
- Bay leaf;
- 2 tbsp. l. 9 percent vinegar;
- 1 tsp. salt and sugar;
- 2-3 peas of allspice and black pepper;
- 2 fresh dill inflorescences.
At the bottom of the jar, put washed leaves of cherries, currants and horseradish, dill sprigs, chopped onions, and finely chopped or grated horseradish root. Pour boiling water over the components and close the jar with a sterilized lid for 10 minutes. Pour water into a saucepan and re-boil, season with salt and vinegar and sugar. Fill containers with brine, roll up and insulate upside down.
Chopped tomatoes with onions
This recipe is suitable for harvesting juicy ripe large tomatoes. You need the following ingredients:
- 700 g tomatoes;
- 1 pc. medium sized onions and bay leaves;
- 5-7 peas of allspice and black pepper;
- 2 tbsp. l. sugar, salt and 6 percent table vinegar;
- fresh herbs and garlic to taste.
Put thinly chopped onions and dill, as well as peppercorns on the bottom of a sterilized jar. Cut large tomatoes into equal slices and fill the jar with them. Pour boiling water over the vegetables and keep in this state for 15 minutes. After that, drain into a saucepan and pour over again - repeat this procedure three times. Add vinegar, sugar, salt and spices for the third time. Distribute the finished marinade in containers.
How and how much workpieces can be stored
The maximum shelf life is 1 year. In a closed sealed container, the product retains its properties at room temperature. An open can can only be stored in cool rooms or in the refrigerator.
