The most delicious recipes for pickling tomatoes with plums for the winter, with and without vinegar, storage

Are you going to close your tomatoes this year? Have you heard of such an unusual recipe as tomatoes and plums for the winter? It turns out to be a very cool snack that will always be on hand. The main thing is to make more jars. In this article you will learn the most successful and simple methods of preservation.

Don't let this combination scare you. Plums, by the way, are often added to homemade ketchup. And it turns out very tasty. For example, tkemali is a famous Georgian plum dressing. You will find sauce recipes below. Once you try homemade ketchup, you are unlikely to continue buying it in the store.

It is advisable to take sour or sweet and sour fruits for preparations. Do you only have sweet fruits? No problem, just add less sugar than the recipe calls for.

In principle, always taste the dressing or marinade and make it your own. However, it is advisable for beginners to be careful in improvising and make the first blank strictly according to the specified technology.

Tomato twists for the winter will never go to waste. Any day you can take out a jar and enjoy pickled vegetables. They are also suitable as a snack on any table. Many people add salting to the preparation of first and second courses. Whole fruits and sauce mixture are served with side dishes, meat and fish.

Well, are you interested in canning tomatoes and plums? Then it's time to move on to the culinary part.

How to pickle tomatoes with plums

Winter sunsets are only simple in appearance. To get the desired product, you need to know some nuances.

1. In order to prepare pickled tomatoes with plums, you need to select both products of the same size. They should be dense, not wrinkled and with thick skin.
2. Before placing the products in the prepared containers, you need to make punctures in the area of ​​the stalk. Large fruits can be divided into halves.
3. You can add sweet peppers of different colors. Combine with tarragon tomatoes, sprigs of thyme, dill, caraway seeds, currant and cherry leaves.

Important! Do not overuse vinegar. You must strictly follow the recipe. Excess will kill the aroma of spices, and the resulting marinated roll will turn out sour.

Tomatoes with prunes

For this. Appetizing marinated champignons. Lenten dishes are surprisingly varied. Without fear of violating Christian traditions, you can prepare a delicious snack. Bulgaria is the birthplace of sweet peppers; many dishes are prepared from them in this country.

Jam recipes. Georgian watermelon rind jam is a recipe for amber delight. Surprisingly tender and unsweetening jam made from watermelon rinds is a merit of Georgian cuisine. Grape jelly. Preserves and jams for the winter are great, but sometimes you want something more. Add a comment Cancel reply. Agreement Rules for using the site Feedback Site map.

Classic recipe for pickled tomatoes with plums

What you will need:

• tomatoes - 1.5 kg;
• fruits - 1 kg;
• celery - 3 g;
• garlic - 20 g;
• bay leaf - 2 pcs.;
• black peppercorns;
• onion - 120 g;
• sugar - 70 g;
• salt - 25 g;
• vinegar 9% - 50 ml.

How to cook:

1. Wash both types of fruits. Prick with a fork.
2. Pour spices into prepared glass containers.
3. Divide evenly and place the main ingredients into jars.
4. To boil water. Pour it into prepared containers. Leave for a quarter of an hour.
5. Return the liquid from the containers to the pan.
6. Add sugar and salt there. Pour in vinegar. Boil. Immediately remove the marinade from heat. Pour into jars.
7. Cover each container with pre-sterilized lids. Place it upside down. Leave for 24 hours. Turn over.

Apple Cider Vinegar Canning Recipe

This is a delicious, proven recipe. The technology is very simple. Any housewife can handle it.

Let's prepare vegetables for a 3-liter jar:

• 0.5 tbsp. l. salt;
• 3 tbsp. l. sugar sand;
• 100 ml apple cider vinegar.

Recipe note! We take small fruits.

1. We wash the fruits and place them in a sterilized 3-liter jar.
2. Pour boiling water over it.
3. Cover with a sterilized lid and towel and leave for 20 minutes. Then drain the water and put it on fire. Bring to a boil and pour the workpiece again. We also withstand - min. 20.
4. Drain the boiling water 3 times. The third time we make the marinade. Add salt and sugar. Bring to a boil.
5. Pour vinegar into the jar, then the prepared brine. We roll it up, cool it under a warm blanket and put it in the pantry.

Marinated tomatoes with plums and garlic

What will be needed:

• tomatoes - 1 kg;
• fruits - 1 kg;
• bay leaf - 4 pcs.;
• cloves - 10 buds;
• garlic - 30 g;
• sugar - 90 g;
• salt - 25 g;
• vinegar - 50 ml;
• water – 900 ml.

How to marinate:

1. Rinse the fruits thoroughly.
2. Process the garlic. Cut into thin slices.
3. Place the fruits in previously prepared, washed and scalded jars.
4. Place garlic and spices on top.
5. Boil water in a saucepan. Pour into jars. Let stand for a quarter of an hour, covering with lids.
6. Pour into a saucepan. Boil. Repeat the previous step, but keep the water in the jars a little longer.
7. Place the liquid back into the saucepan. Add sugar, salt and boil. Add a liter of water. Bring to a boil again. Remove from heat. Add vinegar.
8. Pour the marinade into jars. Roll up. Turn over onto the lid. Cool, wrapped in a warm blanket.
9. Storing the pickled preparation in the cold.

Tomatoes for the winter with plums and spices

Ingredients:

• celery (greens) - 2 leaves;
• horseradish (leaves) - 1 pc.;
• dill - 1 umbrella;
• black and Jamaican pepper - 5 peas each;
• onion - 100 g;
• garlic - 20 g;
• tomatoes - 1.6 kg;
• blue plums - 600 g;
• salt - 40 g;
• sugar - 100 g;
• vinegar - 90 ml;
• cardamom - 1 box;
• juniper berries - 10 pcs.

Preparation:

1. Place a leaf of celery, horseradish, an umbrella of dill, and both types of pepper, divided in half, into prepared sterilized vessels on the bottom. Add half of the onion, processed and cut into half rings, and garlic. Place fruits in containers.
2. Heat water to 100 °C. Pour into prepared containers. Hold for five minutes. Strain back into the saucepan/saucepan and bring to a boil again. Repeat the filling procedure.
3. The third pour into the jars is the marinade. Salt, sweeten the boiling water, and boil again. Add vinegar. Remove from heat. Pour marinade over tomatoes. Roll up. Turn upside down. Wrap with warm cloth. Cool.

Attention! The marinated preparation can be stored for more than 3 years.

Unusual tomatoes with prunes “Bunch of Grapes”

Tomatoes with prunes marinated for the winter have a pleasant smoky aroma and exotic taste. For cooking we will need small tomatoes and Hungarian plums in equal proportions. And also:

• Liter of water
• Sugar (100 g) or honey (50 g)
• Table salt (0.5 tbsp)

• mint sprigs
• A quarter cup of apple cider vinegar

You can add garlic (5-6 cloves)

Preparation:

• Tomatoes need to be pierced around the stem.
• Place mint, garlic in jars, and top with fruits and vegetables (plums and tomatoes).
• Pour boiling water for 20-25 minutes.
• Pour this water into a saucepan, boil it and pour it back into the jars for the same time.
• We repeat the procedure a third time adding the remaining ingredients (salt, sugar/honey, vinegar).
• Pour the marinade over the tomatoes and roll them up.
• Turn the dishes upside down and cover with a blanket. Store cooled jars in a cool place. In ten days, the tomatoes and prunes will be ready.

A simple recipe for tomatoes and plums

Products:

• tomatoes - 1 kg;
• fruits - 500 g;
• garlic - 30 g;
• black peppercorns - 15 peas;
• salt - 60 g;
• sugar - 30 g;
• vinegar 9% - 50 ml;
• refined oil - 30 ml;
• water - 500 ml;
• celery (greens) - 10 g.

Technology:

1. Rinse the fruits thoroughly. Process, removing stems and stems.
2. Peel the garlic. Rinse the celery.
3. Break the fruit in half. Remove the seeds.
4. Place celery in the bottom of sterilized jars. On top are prepared fruits.
5. To boil water. Pour into jars. Cover with metal lids. Let stand for 20 minutes.
6. Remove the covers. Strain the liquid into a saucepan using a plastic lid with holes.
7. Add black peppercorns to each container.
8. Process the garlic. Cut into plates. Pour evenly into jars.
9. Pour sugar, salt, refined oil into the drained liquid. Then - vinegar. After boiling, immediately remove from heat.
10. Pour into jars. Roll up with pre-sterilized lids. Turn over. Wrap up in a blanket. Cool.
11. Store in a dark, cool place for up to 3 years.

Preparing Ingredients

Winter tomato recipe

To prepare adjika from plum according to all the rules, you need to select ripe fruits and follow the instructions in the recipe. Vegetables and fruits should be firm, without rot or cracks. Plums can be used of any variety; it is allowed to cook preparations from prunes and cherry plums.

For grinding you will need a food processor, an electric or manual meat grinder, a blender - at the choice of the housewife. The jars will have to be sterilized in a convenient way (steamed, in boiling water, in the oven or microwave), and the lids will have to be scalded with boiling water.

Pre-preparation of ingredients includes the following steps.

• Plums. For preparations you will need seedless fruits. It is better to take varieties that have soft flesh, for example, Hungarian. The seeds of such fruits are quickly separated with your fingers or a knife. There is no need to remove the skin; it is the skin that can give the dressing a slight sourness and tart aroma.
• Peppers. Sweet and hot fruits should be washed thoroughly, then cleaned of the stalk, seeds, and partitions. This should be done with rubber gloves. If you need spicy adjika, you don’t have to remove the seeds - they are responsible for the pungency. Red vegetables are considered more spicy than green ones.
• Apples. Fruits should be thoroughly washed, freed from stalks and hard peels. Then cut into halves, remove seeds and internal hard parts. It is customary to use green apples of sour varieties for cooking, for example, “Antonovka”.
• Tomatoes. For preservation, it is advisable to select ripe, fleshy, but not overripe red fruits, or, in extreme cases, orange ones. Tomatoes that are too watery will release a lot of juice when cooked and will make adjika runny. You need to scald them with boiling water, then with cold water, then remove the skin.

Onions and garlic must first be peeled, carrots must be peeled. The greens need to be sorted, rinsed under the tap and dried on a towel. Ingredients can be chopped individually or added directly to the pan unless otherwise specified in the recipe. It is recommended to add garlic pulp to the mass after boiling or infusion, just before rolling - this will allow the piquant aroma of the preparation to be preserved longer.

You can add any herbs and spices to plum adjika - dill, parsley, cilantro, suneli hops, cardamom, cinnamon or marjoram. It is allowed to add walnuts, ginger, garlic, vinegar and other products for piquancy.

Tomatoes for the winter with plums without vinegar

Prepare:

• tomatoes - 2 kg;
• plums - 500 g;
• lavrushka - to taste;
• black peppercorns - 20 pcs.;
• dill (greens) - 30 g;
• parsley (greens) - 30 g;
• salt - 60 g;
• sugar - 100 g.

Process:

1. Sterilize the container in which the workpiece will be stored.
2. Place, alternating, washed and processed fruits. Place bay leaf, pepper and coarsely chopped herbs on top.
3. Boil water in a saucepan. Pour it into jars. Keep for a quarter of an hour. Strain back into the pan. Sweeten and salt. Bring to a boil.
4. Pour in the prepared marinade. Cover with a blanket. Cool.
5. Keep refrigerated.

Tomatoes marinated with plums and almonds

What will be needed:

• tomatoes - 300 g;
• plums - 300 g;
• almonds - 40 g;
• filtered water - 500 ml;
• sugar - 15 g;
• salt - 10 g;
• vinegar - 20 ml;
• hot pepper - 10 g;
• bay leaf - 3 pcs.;
• dill (greens) - 50 g;
• garlic - 5 g.

How to marinate:

1. Wash the glass container and wipe dry. Sterilize. Place allspice, bay leaves, chopped dill, and sliced ​​garlic on the bottom.
2. Wash the main ingredient. Place mixed with spices in jars up to half the volume.
3. Wash the fruits. Dry. Place an almond nut in place of the pit. Place in containers. Place hot pepper rings on top.
4. Pour boiling water into jars. Leave for a quarter of an hour. Return it to the saucepan again. Distribute the amount of salt, sugar and vinegar among the jars.
5. Add boiling water.
6. Roll up. Cover with a blanket. Cool.

The tomatoes are cloudy - what to do?

On a note! If the tomatoes are cloudy, what should I do? First of all, pour out the spoiled brine and rinse the tomatoes well. These tomatoes can be used to prepare borscht dressing, or eaten over the course of several days.

You can also seal the tomatoes a second time. To do this, you need to thoroughly wash and sterilize the jars. Wash the tomatoes under running water. Re-cook the marinade. Fill the jars with tomatoes, pour in boiling brine, and sterilize for twenty minutes. Cork.

You have read a detailed description of recipes for preparing tomatoes for the winter, but I also advise you to watch the video recipe.

Prepare delicious, sweet pickled tomatoes in jars for the winter. And you will always have a wonderful snack on the table.

Probably for foreigners the phrase “sweet tomatoes” seems as absurd as “carbonated boiling water” or “rectangular circle”. But in a country where they can preserve almost everything: from radioactive waste to garlic arrows, they know very well what this popular preparation is. Small tomatoes are poured with a spicy marinade with the addition of spices and a relatively large amount of sugar, sealed and put away. It’s difficult to describe how, after a long period of infusion, sweet pickled tomatoes turn out for the winter - moderately spicy, juicy, slightly salty, with a slight sourness (well, it turned out ridiculous again). You just need to try it in person! You can finish half a three-liter jar in one sitting! And I'm not kidding! In general, don’t be put off by the name, the appetizer turns out great. And most importantly - no problems with preparation and storage.

Marinating tomatoes with plums and herbs

What will be needed:

• onion - 120 g;
• black and allspice - 5 pcs.;
• sugar - 120 g;
• plums - 600 g;
• tomatoes - 1 kg;
• vinegar - 100 ml;
• fresh celery (greens) - 30 g;
• cilantro - 30 g;
• green dill - 30 g;
• dill (umbrellas) - 10 g;
• horseradish - 1 leaf;
• salt - 120 g;
• garlic - 20 g.

How to marinate:

1. Sterilize glass containers.
2. Wash all greens. Place on the bottom of the jars.
3. Cut the processed onion into rings. Add to the jar along with the garlic, separated by slices, pepper and bay leaves.
4. Wash the main ingredients. Prick with a fork.
5. Place the fruits in a container, alternating evenly.
6. To boil water. Pour into container. Keep for 5 minutes, covered with sterilized lids. Return to the saucepan. Boil again. Pour into jars and keep for another 5 minutes.
7. Return the water to the saucepan. Add salt, sugar. After boiling, add vinegar.
8. Pour the resulting marinade into the prepared container. Roll up. Turn over. Cool under the blanket.
9. You can marinate tomatoes with any spices to your taste.

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Read in full In your quotation book or community! CONSERVATION. TOMATOES - IN YOUR NOTEBOOK Several original recipes for canning tomatoes...

TOMATOES WITH CHERRY PEARL YOU WILL NEED:

Red tomatoes - 1.8 kilograms, 300 grams of cherry plum, one celery, one bay leaf, five black peppercorns and three allspice

PREPARATION:

We wash our small tomatoes and scatter them into sterile jars. Add cherry plum and spices. Fill the jars with boiling water for 10 minutes, then drain the water. Pour boiling water again for 10 minutes and drain the water again. Now add three tablespoons of sugar and two salts. Boil water and pour our tomatoes with cherry plum. Now we roll up the cans and place them upside down. All. Unique taste!

TOMATOES IN ZUCCHIN “RINGS” YOU WILL NEED:

Two kilograms of red tomatoes, 1.5 kilograms of zucchini, 50 grams of 5% vinegar, sugar and salt, cherry leaves (to taste), 3 bay leaves, 5 cloves of garlic and 5 grams of allspice

PREPARATION:

Cut the zucchini into rings and cut out seeds from each ring. We insert tomatoes tightly into the holes - it will be beautiful. We put herbs and spices on the bottom of sterilized jars, put our tomatoes in rings. Fill the jars with boiling water, after 10 minutes we drain the water. We repeat the operation two times. The third time we fill it not with boiling water, but with prepared brine with sugar, salt, sugar and vinegar.

Now we roll up and turn the jars over. There is no need to cover them.

HEDGEHOG TOMATOES WITH GARLIC YOU WILL NEED:

Three kilograms of red tomatoes, 2 heads of garlic, 3 tablespoons of sugar, a tablespoon of salt (the amount of salt and sugar is calculated per liter of brine) and half a teaspoon of 70% vinegar essence

PREPARATION:

We prepare tomatoes for canning - wash them and dry them. Now peel the garlic and cut the cloves into thin strips. We pierce the tomatoes with a toothpick - we make up to 10 punctures in each tomato, and stick garlic straws into the punctures. Place the tomatoes and garlic in sterilized jars, pour boiling water with sugar and salt over them, drain the water after 10 minutes. We repeat the operation two times. After the second filling, add vinegar essence to each jar in the proportion: half a teaspoon for each liter. Now close and roll up the jars. Tip: open salted Hedgehog tomatoes no earlier than a month after rolling!

TOMATOES AND PLUMS YOU WILL NEED:

For a 3-liter jar - a kilogram of red tomatoes, 15 grams of Hungarian plum, three bay leaves, 100 grams of cane sugar, 2 tablespoons of salt, 8 pieces of cloves and 2 tablespoons of 9% vinegar

PREPARATION:

Wash the tomatoes and plums and put them in a jar. Add cloves and bay leaf. Pour boiling water over it and let our vegetables in the future marinade steep for 10-15 minutes. Pour the water into the pan. Add sugar and salt there. Bring the marinade to a boil. Pour back into the jar and add vinegar. All. Roll up the lids and into a warm blanket.

TOMATOES IN JELLY SYRUP YOU WILL NEED:

Three kilograms of red tomatoes, a liter of water, 70 grams of sugar, 40 grams of salt, a teaspoon of 9% vinegar, 30 grams of edible gelatin, bay leaf and black peppercorns to taste

PREPARATION:

We dilute gelatin in cold water until completely dissolved. . Then strain the gelatin. We cut the tomatoes into prepared jars - you can cut them into four parts, you can cut them into circles or slices - at your discretion. Prepare the brine in a saucepan: boil water and add salt, sugar, a little vinegar, herbs, spices and gelatin. The brine should boil for about three to four minutes. Fill the jars with brine and sterilize the tomatoes in jelly syrup for 15 minutes. Now we roll up the jars and cool them….

Preparing tomatoes with plums and onions

Required:

• tomatoes - 1.8 kg;
• onion - 300 g;
• fruits - 600 g;
• black peppercorns - 3 peas;
• garlic - 30 g;
• dill;
• laurel;
• gelatin - 30 g;
• sugar - 115 g;
• water - 1.6 l;
• salt - 50 g.

How to marinate:

1. Pour gelatin with cold water (250 ml). Set aside to swell.
2. Rinse the fruits. Break. Remove the seeds.
3. Process tomatoes and onions and cut into rings.
4. Place in a glass container, alternating with plums and herbs. Sprinkle peppercorns and bay leaves between layers.
5. Sweeten the water, add salt and boil. At the very end add gelatin. Mix. Boil. Remove from stove.
6. Fill the containers with the resulting mixture. Cover with lids.
7. Place in a saucepan with a cloth napkin on the bottom. Pour in warm water. Sterilize.
8. Carefully remove the cylinders. Roll up. Cool.