3 recipes for pickling tomatoes with ground black pepper for the winter

Marinated tomatoes for the winter - very tasty and sweet

I propose to consider the first option of the marinade.
I consider this preservation method to be one of the simplest. In cooking, we use all the familiar products for pickling: cherry, currant and horseradish leaves, peppercorns, salt and sugar with vinegar. We will look at the preparation process in more detail below. I think any novice housewife can handle this preparation. We will need:

• Tomatoes - 1.7 kg.
• Salt - 1 heaped tablespoon (coarse salt
• Sugar - 200 gr.
• Vinegar 9% - 100 ml.
• Black peppercorns - 10-15 pcs.
• Horseradish, dill, cherry and currant leaves - to taste

Preparation:

1. The first thing we will do is prepare the tomatoes. First of all, rinse the vegetable under cold running water. Then, using a wooden skewer, we make a small puncture in the tomato. The puncture site will be the stalk.

This way the tomatoes will not crack during pickling and will remain the same in appearance.

Fill the jars with the prepared vegetables. Place the tomatoes as tightly as possible, but be careful when doing so. For pickling, it is still better to choose denser fruits.

2. Now that our jars are filled, fill the entire contents with boiling water. Pour boiling water to the very top, then cover the dishes with lids and leave in this position until they cool completely.

By the way, to sterilize jars over steam, I use a regular old kettle. I fill it with water and bring it to a boil. Then I reduce the heat to medium or low, so the boiling process continues, but not so much. Next, I put the dishes on the spout of the kettle and leave them in this position for a while, 5-7 minutes will be enough.

3. Now that the water in the jars has cooled, pour all the liquid into the pan. And let's start preparing the marinade.

Place all the ingredients in the pan one by one: salt, sugar, black peppercorns, all the herbs. Bring all the contents to a boil, and then boil over medium heat for another 5-7 minutes.

At the very end of preparing the marinade, remove all the greens and then pour in the vinegar. Now the finished dressing can be removed from the heat.

4. Fill our jars with the finished marinade. And then cover with sterilized lids.

All that remains is to roll up our jars, and then we’ll send them for storage.

We will initially store the pickled tomatoes in a warm place. To do this, turn the jars upside down, and then cover with a warm blanket. We leave it in this position for a day; at the end of this time, you can remove the workpieces to a cooler and darker place. The ideal option would be a cellar or pantry in the house.

Reviews from gardeners

Svetlana, Ufa

Last year I grew tomatoes for the first time, and the strongest plants came out in bottles and milk bags. The rest grew in large plastic glasses, which was inconvenient. This year I started saving used bottles in advance.

Source: www.tomat-pomidor.com

Olga, Moscow

This year we used ordinary plastic bottles for seedlings, cutting off the neck. Such containers do not need to be stored from year to year, and this saves space, especially convenient in city apartments.

Source: agro-forum.net

The most delicious preparation of Korean tomatoes for the winter - the recipe is to die for

This original delicacy can be eaten in the near future or saved for the winter. Juicy, sweet and sour tomatoes in a spicy dressing. This is something indescribably delicious!

Preparing is not at all difficult. First, we layer the vegetables with a flavorful dressing, and then sterilize them so that they last as long as possible. Begin.

Grocery list:

• Ripe or brown tomatoes – 2 kg.
• Garlic – 5-7 cloves
• Carrots – 3 pcs.
• Cilantro, parsley, basil - a small bunch each
• Bell pepper (can be of different colors) – 5 pcs.
• Vegetable oil – 100 ml.
• Chili pepper to taste
• Granulated sugar – 100 gr.
• Korean carrot seasoning – 1 tbsp.
• Salt – 2 tbsp.
• Vinegar 9% - 100 ml.

How to cook:

For such a preparation you need to take plump tomatoes. These will keep their shape in the jar.

First of all, let's make the sauce. To do this, we will grind all vegetables except tomatoes into a pulp. You can use a meat grinder or, as in this case, a blender. Since the bowl is small, we will grind one by one.

Peel the carrots and cut into medium pieces. Transfer to processor bowl. We also peel the garlic and send it next.

Grind until the carrots are small grains, but do not turn into liquid puree.

Grind bell pepper and hot pepper in the same way. The first one, in this case, must be cleared of seeds. But you don’t have to peel the chili, because its seeds also contain a large amount of spiciness.

Combine everything in one bowl.

Add Korean carrot seasoning, granulated sugar and salt. Mix everything thoroughly so that the spices and vegetables are thoroughly combined with each other.

When the grains of sand dissolve, add vegetable oil and vinegar. We combine everything into a homogeneous paste and let it stand for 5 minutes so that all the components “make friends” with each other.

Basil, cilantro and parsley are great greens here. But dill – not so much! Wash, shake off moisture and chop very finely.

We cut the tomatoes into 2-4 parts, depending on the size. Cut out the dense part from the stalk.

We will distribute all prepared products in layers. First, put a few slices of tomato, cover them with aromatic vegetable sauce and sprinkle with herbs.

In exactly the same way, firmly pressing each new layer of tomatoes, fill the jars to the top. There must be a sauce with herbs on top.

Line the inside of a wide metal basin or pan with a towel. We place our glass containers here and cover with lids. Let's not screw it up yet! Fill with water up to the hangers of the jars.

From the moment the liquid boils, sterilize for 10 minutes

Then we carefully take it out, twist it tightly and put it on the lids. They need to be covered warmly for about a day.

Source - https://www.youtube.com/watch?v=AGiBsxoE2wk

When the contents have cooled completely, you can transfer them to the cellar. But such preparations can also be stored at room temperature, in a dry and not very warm place.

Prepare the soil before sowing seeds

You can use soil instead of toilet paper, in which case the work looks like this:

Cut off the top of the bottle

The height is arbitrary, but it is important that the soil is at least 5 cm below the edge.

Pour boiling water over the soil for seedlings. Before planting the seeds, the soil is disinfected; the easiest way is to use boiling water

If you purchased a ready-made version for seedlings, then you do not need to scald it.

Plant the seeds. Sprinkle the soil with water and spread the seeds in 3 cm increments. This is most conveniently done with tweezers or a stick. No need to go deep.

Cover with a layer of compost. Use the sifted version, cover the crops with a layer of about 1 cm. There is no need to water, there is moisture in the soil on which the planting material lies.

Cover with polyethylene. Place in a warm place and keep there until shoots emerge. After the sprouts appear, the polyethylene is removed and the containers are moved to the windowsill. Water the seedlings as needed.

Dive after two or more true leaves appear. If you are growing tomatoes in a five-liter bottle, then plant one plant per container.

Dwarf tomato breeds grow especially well in bottles

Ingredients

• 5 kg of tomatoes;
• 3 heads of garlic;
• 1 bay leaf for each jar;
• black peppercorns.

At your own discretion, you can add parsley, onion rings, and sweet peppers.

I can’t say for sure which way out, it depends on the size of the tomatoes and the jars themselves. I got 4 cans of 2 liters each. The marinade was made from 3 liters of water.

To prepare marinade for 1 liter of water:

• salt – 1 tablespoon;
• sugar - 3-5 tablespoons of sugar (I add 3, for greater sweetness you will need 4-5 tablespoons);
• vinegar 9% – 50-60 ml.

Method No. 1 without sterilization

Place cloves of peeled garlic at the bottom of clean jars, add 8 peppercorns, a bay leaf, as well as all the herbs, leaves, hot peppers - whatever you like best. For tomatoes, horseradish and dill umbrellas are not needed, they do not need to be put. They add elasticity and crunch to cucumbers and zucchini, but tomatoes do not need this.

Fill the jars with tomatoes up to the neck, leaving as few spaces between them as possible. Pour boiling water, cover with lids, let them stand for 15 minutes. Drain the water from the cans into a saucepan, boil it, and pour boiling water over the tomatoes again. Hold again for 15 minutes. Drain the water from the cans into a saucepan and place it on the stove. Add salt and sugar provided for the marinade, bring the liquid to a boil. At the very end, pour in vinegar. Be careful! The recipe indicates how much salt, sugar and vinegar is needed for 1 liter of water.

Fill jars with vegetables with boiling marinade and roll up using a key. Be sure to check the quality of the closure to ensure that no water leaks out.

This is important, otherwise air will get inside and the cans may explode. Turn the cans of tomatoes over, cover them with a blanket or something warm, and keep them under a “fur coat” for a day so that they cool slowly.

The recipe is simple, and the tomatoes turn out delicious, you won’t be able to pull them away by the ears. The blanks will easily stand in the pantry or closet for a year. The main thing is that sunlight does not fall on them.

Method No. 2 with sterilization

1. Distribute the spices among the washed jars and pack the tomatoes tightly.
2. Prepare a marinade from water, the required amount of salt and sugar with vinegar. When it boils well, pour it into the jars. Cover with lids, but do not roll up.
3. Sterilize the container with tomatoes for 15-20 minutes in a pan of water. Be sure to put a towel on the bottom of the pan and place cans of tomatoes. Fill with hot water to the level of the “hangers” of the jars. Do not allow it to boil violently, otherwise it may get inside them. Check the time from the moment of boiling.
4. Carefully remove hot jars from the water and seal.
5. Place them upside down, cover with a woolen blanket or something warm until they cool completely for about a day.
6. Then you can put it in a pantry or cellar for storage.

Tomatoes with basil for the winter - recipes

Those who love the fragrant aroma of basil will especially love the idea of ​​canning tomatoes with this herb. The appetizer turns out moderately spicy and incredibly aromatic. We offer variations of recipes for such tomatoes below.

Canned tomatoes with basil and garlic for the winter - recipe without sterilization

Ingredients:

Calculation for a 1 liter jar:

• fresh tomatoes – 0.6 kg;
• purple basil – 2-3 sprigs;
• non-iodized rock salt – 30 g;
• apple cider vinegar (6%) – 20 ml;
• garlic cloves – 4-5 pcs.;
• chili pepper – ½ pc.

Preparation

Tomatoes for canning with basil are rinsed with cold water, dried and pierced in the area of ​​the stalk with a wooden toothpick or needle. We also prepare the garlic cloves by peeling them and cutting them into several pieces. We remove the seeds and stems from the hot pepper pods and cut them into fragments. Wash the basil sprigs and pat dry with a paper towel.

Place the tomatoes in sterile jars, alternating with basil sprigs, slices of garlic and hot pepper. Now fill the contents of the jar with boiling water, after ten minutes we drain the water and let it boil again.

Pour apple cider vinegar into a jar and add non-iodized rock salt.

Fill the tomatoes in a jar with basil with boiling liquid, seal it tightly and turn it over under the “fur coat” for self-sterilization and slow cooling.

Marinated cherry tomatoes with basil for the winter

Ingredients:

• cherry tomatoes – 990 g;
• water – 990 ml;
• purple basil – medium bunch;
• dill (greens) – 4-5 sprigs;
• bay leaf – 1 pc.;
• pepper (peas) - to taste;
• non-iodized rock salt – 20 g;
• granulated sugar – 25 g;
• apple cider vinegar (6%) – 35 ml;
• garlic cloves – 4-5 pcs.;
• flower honey – 30 g.

Preparation

We remove the cherry tomatoes from the branches, rinse them and prick them in the area of ​​the stalk with a toothpick and a needle.

Place the tomatoes in a saucepan, add peppercorns, bay leaves, peeled and halved garlic cloves, washed dill sprigs, add salt and granulated sugar and pour boiling water over everything.

Place the pan with the remaining marinade on the stove and heat the contents to a boil. Throw basil leaves into a container, add honey and add apple cider vinegar. Let the marinade boil well, pour it into vessels with cherry tomatoes, seal them and leave them upside down to cool, wrapping them well.

Pickling tomatoes with basil and citric acid for the winter

Ingredients:

Calculation for a 3 liter jar:

• tomatoes – 1.5-1.7 kg;
• water – 990 ml;
• purple basil – 1-2 sprigs;
• non-iodized rock salt – 1 ½ tbsp. spoons
• granulated sugar – 6 tbsp. spoon;
• citric acid – 1 teaspoon.

Preparation

This recipe for pickling tomatoes is perfect for those who are wary of dishes with vinegar or do not use it at all. We will use citric acid instead.

Rinse fresh tomatoes and place them in a clean jar. Add granulated sugar, salt and citric acid there, measuring out the required amount.

We place the jars covered with lids in a bowl of water, and after it boils, pour the tomatoes with clean water, heated in a separate pan until boiling. Sterilize containers for twenty minutes.

When using liter jars, seven minutes of sterilization will be enough. Now we seal the vessels with lids, let them cool and place them in storage with other preparations.

Common Mistakes

Beginning gardeners can make mistakes that can lead to loss of planting material, and as a result, the harvest itself. The most common of them:

• excess moisture;
• overdose of fertilizers;
• lack of lighting;
• damage to roots during transplantation;
• use of poor quality soil.

There are a wide variety of ways to grow tomatoes and plant them, for example, on two roots, in bags, without picking, in peat tablets, in the Chinese way, upside down, in pots and barrels.

Growing tomatoes in a bottle is a completely new and easy way to get your own harvest without additional costs.

Quick lightly salted tomatoes with herbs and garlic

This bright, wonderful appetizer will definitely surprise and delight all participants in the meal. Stuffed with cilantro and garlic, they are not only aromatic and fragrant, but also piquant and appetizing. It will take you very little time to prepare this dish. The very next day you can treat your family to this excellent dish.

Photo: //www.youtube.com/watch?v=61AY2O-IVLw

We will need:

• Tomatoes - 7 pcs.
• Cilantro - 1 bunch
• Garlic – 7 cloves
• Water (boiling water) - 1 l
• Salt - 2 tbsp. l
• Sugar - 1 tbsp. l
• Vinegar 9% - 2 tbsp. l
• Currant leaves - 5 pcs.
• Cherry leaves - 5 pcs.
• Basil leaves - 5 pcs.
• Bay leaf - 2 pcs.
• Dill seeds - 0.5 tsp
• Black peppercorns - 0.5 tsp
• Horseradish leaf - 2 pcs.

We choose fleshy varieties of tomatoes for pickling. Let's wash them. We make deep cross-shaped cuts in the area where the stalk is attached.

Peel and wash the garlic. Take one clove per tomato. Then we cut each clove into slices.

Wash the cilantro and dry it. We take only the leaf part and cut off the stems. Finely chop the greens.

We begin to fill the tomatoes with herbs and garlic. First, insert a slice of garlic into each slot.

And then we fill the slots with cilantro. We try to stuff the fruit more, pressing firmly with our fingers. We do the same with the rest of the tomatoes.

Put the water on the fire and bring to a boil. Pour salt and sugar into boiling water. Stir the liquid until they are completely dissolved.

Pour vinegar into the resulting sweet-salty solution. It adds a piquant pickled taste to tomatoes and speeds up the pickling process.

Place currant, cherry and basil leaves in a deep bowl at the bottom. Add bay leaves to them.

We carefully start laying tomatoes stuffed with herbs and garlic on them.

Add black peppercorns and dill seeds. You can also add a few peas of allspice.

Cover the entire contents with horseradish leaves. Pour in hot brine. The liquid should completely cover the vegetables. Cover with a lid and leave at room temperature for a day.

A day later, wonderful lightly salted tomatoes are ready. Before serving, keep the salted salt in the refrigerator for some time. Still, they taste better cold. Remove the horseradish leaf and take our stuffed beauties out onto a plate.

The result was an excellent appetizer - beautiful, aromatic, with an amazing piquant taste, moderately spicy and incredibly tasty. I really want to try it soon. It will be eaten with pleasure both during lunch and at the holiday table.

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Quickly marinate tomatoes in slices for a snack

Small tomatoes undoubtedly look very beautiful in any fresh dish. But you can also make a delicious snack from large, not the most beautiful fruits. I offer you this recipe. The vegetables turn out juicy, tender, slightly sweet due to the presence of honey in the marinade.

It takes no more than 20 minutes to prepare. And within a day you can try your unusually tasty creation. Be sure to try this recipe!

What we need:

• 500 gr. large tomato
• 2 tbsp. 9% vinegar
• 50 gr. vegetable oil
• A few sprigs of fresh parsley
• About a quarter of a medium onion
• 0.5 tbsp honey
• 2 tsp salt
• 3 cloves of garlic
• 0.5 tsp ground pepper
• 0.5 tsp dried basil
• 0.5 tsp dried cilantro

If you have these spices fresh, with herbs, use them better.

How to cook:

To make the slices more tender, I suggest removing the skin from them. To do this, make cuts along the top of the peel with a knife, crosswise.

Place them in a deep bowl and pour boiling water over them. The liquid should completely cover the vegetables.

Keep them in a hot bath for 2-3 minutes. Then we transfer them to cold water so that they cool down faster. Now removing the skin from them will not be difficult.

Cut the peeled product into large slices, into about 4 parts.

Place them in a bowl, add salt and mix thoroughly so that each piece is salted. Leave it like this for 10 minutes, right on the table (at room temperature).

By this time we prepare everything else. We will need about a quarter of a medium-sized onion. If you like it more or less, increase or decrease the amount accordingly. Cut into medium cubes.

Peel the garlic. First crush the slices with the wide side of the knife so that they crack. Now it will be easy to chop them with a knife, quite finely.

We wash the parsley and dry it with a towel - we don’t need excess moisture. Shred it finely.

We are preparing a dressing for our future snack. In a small sauce bowl, mix vegetable oil and liquid honey.

Mix.

Pour in table vinegar and add ground black pepper. Mix all this until smooth.

By that time, the tomatoes had given juice. We pour it into the vinegar-honey dressing. And add onion, garlic and parsley to the strained tomatoes. Add cilantro and basil.

Pour in the liquid marinade and mix lightly so as not to crush the slices. In this case, all vegetables and sauce should be distributed evenly.

Cover the top of the bowl with film or cover with a lid. Leave at room temperature for 2 hours. Then we transfer it to the refrigerator or other cool, dark place for a day. During this time, you need to mix the contents twice. This way the pieces will marinate more evenly.

In just 24 hours, the most delicious tomato slices in an incredibly delicate, piquant sauce will appear on your table. You can enjoy them just like that, as a snack with bread or potatoes. And it’s simply chic with meat!

Description of the bottle system

Garden lovers are very creative. It would seem that everything has been invented a long time ago, but no. Innovations keep coming. One of them is growing tomatoes in bottles.

Bottled tomatoes are a new way to grow tomatoes. It is effective and economical, and allows you to obtain high-quality material for planting. Seeds are sprouted not on soil, but on toilet paper. This makes it easier to pick up the sprouts and plant them in open ground. But if you don’t have a plot of land, then it doesn’t matter - you can continue to grow tomatoes right in the bottle.

How to prepare marinade for pouring tomatoes

1. To prepare the desired marinade, you first need salt, vinegar and sugar.
2. To completely dissolve salt and sugar in water, they must be boiled for at least fifteen minutes.
3. Next, you need to add spices to the marinade (their quantity and composition can be adjusted to your taste) and leave to simmer over low heat for another fifteen minutes. The marinade with spices can also be sent to a water or steam bath. This way the spices retain their properties better.
4. At the end of boiling, add acetic acid. It must be added gradually, otherwise it will partially evaporate or “weaken.” Marinades are best made with grape or apple cider vinegar. If desired, vinegar can be added not to the marinade when boiling, but directly to the jars of tomatoes.

Any housewife, of course, has her own proven recipes for pickling tomatoes for the winter. This article presents a selection of original snacks that may add to your recipe collection.

Adjika

We offer a recipe for lovers of spicy seasoning. Adjika made from tomatoes and peppers is not very thick, but tasty. Of course, it all depends on the vegetables. If they are meaty, then the product will be thicker. Sometimes you come across watery tomatoes and peppers. With them, adjika will turn out slightly liquid.

To prepare, wash tomatoes (5 kg), sweet peppers (1.5 kg), 5 large heads of garlic, 8-10 hot peppers, salt about 2.5 tbsp. l. (depend on your taste). Grind all the listed ingredients in a meat grinder. Pour the required amount of salt into the liquid. Let it sit for two days.

When the adjika ferments, put it on medium heat to boil. Don't forget to stir periodically. Boil for 20 minutes and hot roll into sterile jars. You have made a very tasty adjika made from tomatoes and peppers.

Many housewives add apples and carrots for thickness. Thanks to these products, the desired spicy taste disappears. Therefore, if you want sweet adjika rather than bitter, you can add the above components.

Rules for preparing containers

Requirements for the selection and preparation of containers:

• It is recommended to use cans with a volume of 0.75 liters to 1.5 liters;
• they must be intact, without chips on the neck, otherwise it will not be possible to close hermetically;
• the container must be washed thoroughly, it is recommended to use soda;
• There is no need to sterilize the jars, since the preparation technology involves a sterilization stage.

See also

TOP 11 simple recipes for preparing pickled peppers for the winterRead

Salad "Ten"

Preparations containing peppers and tomatoes are very tasty. They are made very often for the winter. Each housewife experiments in her own way. Many people add different vegetables and look for compatibility. However, the taste depends not only on the vegetables, but also on the marinade. Try making a salad called “Ten”. It turns out tasty, aromatic and appetizing.

To prepare, take the following vegetables: eggplants, sweet peppers, medium onions and tomatoes. There should be 10 pieces of all components.

Cut the tomatoes and onions into 4 parts. Chop the eggplants into strips. As a rule, they are cut the same size as onions. Place the tomatoes in a large saucepan first, then the onions and eggplants. There, peel 1 large head of garlic, 3 tbsp. l. sugar and 2 tbsp. l. salt, pour 100 g of ordinary 9% vinegar and 200 g of vegetable oil.

Do not stir the mixture, but immediately put it on the fire. Once it boils, stir gently (from bottom to top) once. Turn on low heat. Let the mixture simmer for 40 minutes. Meanwhile, sterilize jars with lids.

When 40 minutes have elapsed, pour the mixture into a container. The liquid that comes from the vegetables should also get into the jars, so it’s better to pour it with a ladle. Immediately roll up the hot salad and place in a warm place until it cools down.

Many people prepare peppers and tomatoes for the winter. Recipes are varied. “Ten” is one of the best and famous salads. Try making one serving and you'll want to make a second one.

In the article we looked at many interesting and tasty recipes. Many housewives prepare peppers and tomatoes for the winter (recipes are presented above). However, not everyone knows the exact cooking technology. This is why jars explode or preserves spoil.

To avoid unpleasant moments, cooks advise using suitable utensils. These are glass, ceramic or stainless steel pans. Use undamaged products. If you trim a rotten vegetable, it will most likely ferment in the jar very quickly.

Choose only vegetables that are the same size. After all, when you cook them, the small ones will be boiled, the large ones may remain raw. Vinegar should not be poured into boiling brine. It loses its preservative properties. When you remove the brine from the stove, then pour in the vinegar.

Make a small pierce in the tomatoes before cooking. Then during cooking they will not crack. Jars and bottles must be filled completely. If there is room for air, bacteria will form. Therefore, very often preservation does not hold up and deteriorates much faster.

Always remove foam from hot liquid. After all, this causes fermentation, which is why food in jars tends to spoil. Always check the lids on jars. If you notice that the container is not closed tightly, boil and re-roll.

Store canned food for no more than a year. If the product sits longer, it is considered stale and there is a risk of poisoning. Therefore, do not forget to put the date of manufacture. Always sterilize containers and lids.

Advantages and disadvantages of the method

The drip system for watering plants has proven itself well, since even novice gardeners enjoy its benefits.

It is easy to make a device with your own hands without special knowledge. The irrigation system does not require large financial costs. The design is reliable in operation, reduces water consumption and improves uniformity of watering.

A do-it-yourself drip system is not without certain disadvantages. It is not used for watering a large area occupied by tomatoes.

Water supplied pointwise affects the development of the root system, causing its compaction and dysfunction. It is not recommended to use the system on loamy soils, since the holes in the bottles become clogged with soil.

Some gardeners are afraid of the interaction of harmful substances with the soil, so they do not use plastic jars for irrigating tomatoes.

The use of drip irrigation gives the gardener many advantages, and experience in its use allows him to obtain high yields of tomatoes.