Tomatoes with aspirin for the winter: recipes for 3 and 1 liter jars, salted, pickled, without sterilization, with mustard, sweet

Our mothers and grandmothers also covered tomatoes with aspirin. Modern housewives also use this drug when preparing food for the winter. True, many doubt whether vegetables pickled or salted with aspirin are harmful to health. The answer is ambiguous - depending on how you cook it. Acetylsalicylic acid is often used as a preservative in the food industry, but it remains a medical product and is not originally intended for culinary masterpieces. Every housewife should know how to use aspirin correctly when preparing food so that it does not harm your health.

Secrets of canning and pickling tomatoes with aspirin

Canning is a method of preserving food, which consists of special processing that inhibits the vital activity of microorganisms that spoil them. Pickling and salting are just two of a whole list of possible methods. They and fermentation are most often used for preserving vegetables, including tomatoes.

Pickling is a way of preserving vegetables using sodium chloride. It is table salt in this case that acts as a preservative and prevents the food from spoiling.

Pickling is the preservation of vegetables using acids diluted to a concentration that destroys bacteria and yeast, but is safe for humans. Vinegar is most often used in canning. Citric acid, alcohol, aspirin, etc. are used much less frequently.

Acetylsalicylic acid is primarily a medicine. This should not be forgotten when using a substance for canning.

Arguments for and against using aspirin for canning

People who adhere to a healthy diet can cite many arguments against vinegar and citric acid, which are used for pickling vegetables much more often than aspirin. But this does not make modern housewives cook fewer twists. It is important to know the properties of a preservative, and then determine whether it is suitable for use in a particular family.

The benefits of aspirin include:

Vegetables remain more resilient than when using vinegar.
When used in moderation, aspirin is not noticeable and does not clog the natural taste of vegetables.
Acetylsalicylic acid works well against bacteria and yeast cultures.
Doctors believe that if such preparations are consumed little by little, the harm to the body will be no greater than when using vinegar.
Twists made using aspirin recipes can be stored at room temperature.

Opponents of the use of acetylsalicylic acid give the following arguments:

Aspirin is a medicine that reduces fever and thins the blood. It is contraindicated for people suffering from bleeding.
The acid contained in the drug can cause irritation of the mucous membrane and worsen the condition of people suffering from stomach diseases. But vinegar and lemon have the same effect.
Constant consumption of tomatoes prepared according to recipes with aspirin can cause addiction to the drug. Then it may not work as a medicine when it is vitally needed.
During prolonged heat treatment, aspirin breaks down into carbon dioxide and life-threatening phenol.

We can draw conclusions:

Recipes containing aspirin as a preservative can be used by families whose members are not predisposed to bleeding or gastrointestinal diseases.
Tomatoes prepared with acetylsalicylic acid should not be subjected to prolonged heat treatment. Otherwise, aspirin will release phenol, which is dangerous to health and life.
Most tomatoes should be salted, or fermented and pickled using more harmless acids - citric acid or vinegar. Aspirin as a preservative should be used in limited quantities.
Residents of apartment buildings do not always have a basement or cellar; the issue of storing materials is acute. Tomatoes and other vegetables sealed in aspirin recipes hold up better when kept warm.

How to use aspirin for preservation

To cook tomatoes with aspirin, it is important to adhere to some general principles. For example, following recipes, you need to use tablets without gelatin shells, acetylsalicylic acid in powder form. The quantity is determined based on the volume of the containers in which the salting is carried out.

Aspirin is added to the brine only after completion, right before you start rolling. It is prohibited to bring the liquid containing the drug to a boil.

And although the recipe for cooking tomatoes with aspirin raises many questions among housewives, one cannot ignore the fact that the result is very tasty, and the time-tested recipe will sparkle with new notes.

Marinated tomatoes with aspirin for the winter

The classic recipe for pickling tomatoes for the winter with aspirin in a 3-liter jar has been used for many years. Nothing unusual or exotic - tomatoes, spices, acid. But the tomatoes turn out very tasty.

Marinade:

salt – 1.5 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar – 50 ml;
water – 1.5 l.

Bookmark:

tomatoes (possibly with tails) – 1.5-2 kg;
aspirin – 2 tablets;
garlic – 2-3 cloves.

Comment! In this recipe, spices such as pepper and herbs can be neglected. It will still be delicious, and it saves time.

Wash and sterilize jars.
Peel the garlic.
Wash the tomatoes. Be especially careful if fruits with tails are used in the recipe.
Dissolve salt, crushed aspirin, and sugar in cold water. Pour in vinegar.
Place garlic at the bottom of the containers and tomatoes on top.
Pour in cold marinade and close with scalded nylon lids.

Aspirin in cooking

Aspirin tablets can be purchased without problems at any pharmacy kiosk.
And we are used to using it as a remedy for headaches or toothaches. But one day housewives decided to use it to preserve vegetables instead of vinegar. Aspirin (acetylsalicylic acid), due to its properties, prevents bacteria and microorganisms from multiplying, and also adds an unusual pleasant taste to vegetables and makes them crispy. Tomatoes with aspirin will not cost you much, and the final product will amaze you with its taste.

Aspirin, which began to be produced in the fifties of the 19th century, is now available in various forms and is included in other medicines. However, only the drug without various additions is suitable for use in cooking. It is important to remember that using aspirin in soluble form is strictly prohibited. We must not forget that aspirin is a medical drug that can cause side effects in humans.

Tomatoes with aspirin: recipe with garlic and herbs

This recipe is not much more complicated than the previous one. True, tomatoes undergo minor heat treatment. But aspirin is not boiled, but simply thrown into hot water, the temperature of which does not increase, but gradually decreases, therefore, phenol is not released. According to this recipe, the tomatoes are tasty, slightly spicy, and aromatic. All components are given for a 3 liter container.

Marinade:

water – 1.5 l;
sugar – 2 tbsp. l.;
salt – 1 tbsp. l.;
vinegar - 3 tbsp. l.

Bookmark:

tomatoes – 1.5-2 kg;
garlic – 4 cloves;
aspirin – 3 tablets;
dill umbrellas – 2 pcs.;
black currant leaves – 3 pcs.;
horseradish leaf – 1 pc.

Recipe preparation sequence:

The jars are pre-sterilized.
The tomatoes are washed.
Place herbs and garlic at the bottom of the jars.
Place the tomatoes in containers and pour boiling water over them.
Let it sit for 20 minutes and drain the water.
Add sugar and salt to the liquid, put on fire until it boils and dissolves the bulk ingredients. Pour in vinegar.
Pour marinade over tomatoes.
Crushed aspirin is poured on top.
The jars are rolled up, placed on the lid, and insulated.

Cold salted tomatoes in a saucepan

The recipe for salted tomatoes in a pan is suitable for those who do not need a lot of them. It is very convenient to place the pan on the balcony and use the preparation until frost.

Important! You can only use enamel cookware; any other will oxidize.

You will need:

4 kg tomatoes of equal ripeness;
6 bay leaves;
head of garlic;
10 peas of black or allspice;
6 dill umbrellas;
2 tsp. mustard (powder).

If desired, you can add two pods of hot pepper. The amount of brine depends on the size of the tomatoes; they should be covered with it. For every liter of water you will need to put 2 tbsp. l. salt and 1 tbsp. l. granulated sugar.

Preparation:

The washed vegetables are placed in a pan along with spices, herbs and peeled garlic. Prepare the brine by adding mustard. Pour it into a saucepan and let it sit in the room for about 5 days.

To prevent the tomatoes from floating, place a wooden circle or pan lid on top, placing a piece of white cotton fabric under it. Take it out into the cold, but not into the frost. After a month, you can take a sample.

Tomatoes for the winter with aspirin and horseradish

You can prepare an excellent snack for strong drinks using this recipe. With aspirin, tomatoes turn out spicy and aromatic. The brine is also tasty, but drinking it is strictly not recommended. Although, if you take a couple of sips, there will be no particular harm, but only when the person has a healthy child. In any case, tomatoes prepared with horseradish and aspirin according to this recipe are not intended for the daily diet. All products are based on a 3 liter capacity. This recipe can be made in liter bottles, but then the quantity of products must be reduced accordingly.

Marinade:

water – 1.5 l;
sugar – 1 glass;
salt – 2 tbsp. l.;
vinegar – 70 ml.

Bookmark:

tomatoes – 1.5-2 kg;
carrots – 1 pc.;
large sweet pepper – 1 pc.;
horseradish root – 1 pc.;
small hot pepper – 1 pc.;
garlic – 2-3 large cloves;
aspirin – 2 tablets.

Comment! Horseradish root is a non-specific concept; it can be large or small. If you like vigorous tomatoes, take a large piece.

Preparing the recipe:

Wash the tomatoes well and place them tightly in a pre-sterilized container.
Remove seeds and stem from peppers.
Wash and peel the garlic, carrots and horseradish.
Grind the peppers, garlic, and roots in a meat grinder and place on the tomatoes.
Make a brine from salt, water and sugar.
Add vinegar and pour over tomatoes.
Roll up with tin lids and wrap in a warm blanket.

Cooking sweet tomatoes without vinegar

There are a lot of recipes for canned tomatoes without sterilization. We will look at the most popular ones today. And one of them will be presented below. Let's prepare delicious pickles without vinegar. We will replace it with citric acid. So to speak, the result will be a natural product.

We will need:

Product calculations are presented for a 3-liter jar

tomatoes
hot pepper - 1 pc.
citric acid - 1/2 tsp.
salt - 1 tbsp
granulated sugar - 3 tablespoons
peppercorns - 3-4 pcs.
currant and celery leaves
bay leaf - 2 pcs.
dill umbrellas

Preparation:

1. Collected fruits from the garden must be washed under running water and sorted. Choose tomatoes that are more elastic and small in size.

It is advisable to soak the washed fruits in cold water for 30 minutes. This will not give them crunch like cucumbers, but many experienced housewives advise not to skip this process.

2. Currant leaves, dill umbrellas and all the harvested herbs that you plan to add during pickling must be soaked in cold water. Or simply rinse under the tap and shake to remove any remaining water.

We peel the garlic, cut it into slices, try not to crush it. I know that many people really like to eat canned garlic. Have you tried it? If not, try it, it has a slightly specific taste, but quite interesting.

If you like bay leaves, you can put a couple of leaves on the jar. But this is not an acquired taste; I know that not everyone prefers this spice.

3. Now let's get down to a rather important process. We begin to place the tomatoes in pre-prepared jars. Before salting, glass containers must be washed, preferably using a sponge and soda.

Place garlic, peppercorns and bay leaf (optional) on the bottom of the jars. Then carefully fill the entire jar with the prepared tomatoes.

Place all the washed greens (herbs) and a pod of hot pepper on top of the tomato. Which must be divided into two parts before adding.

It is advisable to chop the dill umbrellas a little. To make it much easier to get the pickles to the table after pickling.

4. Now carefully and slowly pour boiling water into the jars of tomatoes. Don’t rush to fill the bowl completely, pour halfway first. Then wait a bit so that the jar can warm up and continue the process. Leave the mixture in this state for 10-15 minutes.

After the time has passed, pour the water into a deep bowl. In which you can later bring the liquid to a boil again.

Use a special lid with holes to drain the liquid. If you don’t have one, regular gauze will do in this case. Be extremely careful and be sure to use oven mitts to help.

When the water boils again, fill the jars again. In short, repeat this process again. Only the exposure time can be reduced to 7-10 minutes.

5. Our cooking process is coming to an end. Season the finished jars of tomatoes with bulk ingredients: salt, sugar, citric acid.

Pour boiling water over the entire mixture.

We seal the finished jars with iron lids. Be sure to rinse them under warm running water with the addition of soda.

Turn the finished pickles upside down and put them under a warm blanket. It is preferable to store such preservation in a cool place.

Tomatoes prepared according to this recipe are sweet, juicy and very tasty.

Delicious tomatoes for the winter with aspirin and bell pepper

To prepare the recipe, it is better to marinate cherry tomatoes in liter jars. They will have an unusual taste, not exactly exotic, but rather unconventional. Everything will be eaten - tomatoes, apples, onions, peppers, even garlic, which is usually used solely for flavor.

Marinade:

salt – 1 tsp;
sugar – 1 tbsp. l.;
vinegar - 1 tbsp. l;
water.

Bookmark:

small or cherry tomatoes - how many will fit in the jar;
sweet pepper – 1 pc.;
apple – ½ piece;
small onion – 1 pc.;
garlic – 1-2 cloves;
parsley – 2-3 sprigs;
aspirin – 1 tablet.

Preparing the recipe:

Sterilize jars.
Remove seeds from pepper and cut into strips.
Divide half an apple with peel into 3-4 parts.
Peel the garlic and cut in half.
Wash the parsley.
Peel the onion from scales and cut into rings.
Place everything on the bottom of the jar.
Fill the container with washed tomatoes.
Add boiling water to the jar and leave for 5 minutes.
Drain into a clean bowl, add sugar, salt, and boil.
Combine with vinegar and fill the jar with hot marinade.
Crush an aspirin tablet and pour it on top.
Roll up.
Turn upside down and wrap.

Preparation

1. Get a container for future twists. Wash the jars well, removing all traces of contamination. Throw away jars with damaged necks, as they cannot be used for preservation in the future. Keep the jars over steam for 10 minutes.

Tomatoes should be selected with thick skin, fully ripe and not spoiled. Wash the tomatoes, sort and dry. Prick the area near the stem of the tomatoes with a skewer - 2-3 punctures so that they do not burst when they are poured with boiling water.

Wash the sweet pepper, remove the stem and seeds. Cut into 4 parts. Peel the garlic, remove the film, rinse with cold water. Wash the dill and parsley and dry well. Rinse the hot pepper under running cold water, do not remove the seeds.

2. Place spices at the bottom of clean jars - dill, cloves, black peppercorns, allspice and hot pepper, cut into rings. Place tomatoes of the same size tightly in a jar.

3. Place chopped garlic, parsley and sweet pepper between the tomatoes.

4. Put the pan on gas, add 2.5 liters of water to it, bring to a boil. Pour this boiling water over jars of tomatoes, cover with boiled tin lids and leave for 3 hours so that the tomatoes are well steamed.

5. After three hours, drain the water from the cans into a saucepan and add salt, sugar, bring to a boil, before turning off the heat, add vinegar, stir and turn off the heat.

Pour crushed aspirin tablets into a jar of tomatoes. Pour the boiled marinade over the tomatoes and roll up.

Let the jars cool, turning them upside down, and cover with a blanket. Marinated tomatoes with aspirin are ready.

Pickling tomatoes for the winter with aspirin

Tomatoes that are cooked with aspirin but without vinegar are often called salted. This is wrong, the fruits are still exposed to acid. True, not acetic acid, but acetylsalicylic acid. So tomatoes that contain aspirin in recipes are correctly called pickled.

The simplest method of canning allows every housewife to express her imagination. This recipe does not even contain an exact set of ingredients - only the brine should be prepared in accordance with the specified proportions, and aspirin should be added correctly so that the lid does not break off.

Brine (per 3 liter jar):

salt – 1 tbsp. l.;
sugar – 1 tbsp. l.;
water.

Bookmark:

aspirin – 5 tablets;
tomatoes - how many will go in;
carrots, peppers, garlic, onions, parsley leaves - optional.

Important! The more greens, peppers and roots you add, the richer the taste will be.

Preparing the recipe:

Sterilize the jar.
The stem and seeds of the peppers are removed, rinsed, and chopped into strips.
Onions, carrots and garlic are peeled, washed and cut.
Parsley is rinsed under running water.
Everything is placed at the bottom of the jar.
The rest of the space is filled with washed tomatoes.
Fill the jar with boiling water and let it warm up for 20 minutes.
Pour into a clean saucepan, add sugar and salt, and boil.
Aspirin is crushed and poured into tomatoes.
The jar is filled with brine and rolled up.
Turn it over onto the lid and insulate it.

Pickled tomatoes in bags

Progress moves the world. There is no longer any need for oak barrels. The industry produces polyethylene, dense food bags (bags). It is enough to install them in any container, even one with holes, and it turns into a kitchen utensil.

Next, the preparation is carried out according to the recipe you like:

Herbs are placed on the bottom;
tomatoes are added;
brine is prepared;
is poured;
the bag is tied with a sealed knot;
everything is moved to the basement. Better yet, ferment the tomatoes right there.

Salted tomatoes with aspirin and mustard

Tomatoes that include mustard in the recipe will turn out strong, with a sharp taste and aroma. The brine will smell pleasant and especially tempting the next day after the feast. But drinking it is not recommended even for people with a healthy stomach.

Mustard itself is an excellent preservative. If you add aspirin to the brine, you can store the product anywhere – even in a warm kitchen near the stove. The recipe is for a 3-liter container.

Brine:

salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
water.

Bookmark:

tomatoes – 1.5-2 kg;
apple – 1 pc.;
large white or yellow onion – 1 pc.;
allspice – 3 pcs.;
black pepper – 6 peas;
mustard seeds – 2 tbsp. l.;
aspirin – 3 tablets.

Preparing the recipe:

Sterilize the jar.
Wash the apple, remove the core, divide into 6 parts.
Peel the onion, rinse, cut into rings.
Place on the bottom of the jar.
Place washed tomatoes on top.
Pour boiling water over and let it warm up for 20 minutes.
Return the water to the saucepan, add sugar and salt, and boil.
Add pepper, mustard, crushed tablets to the tomatoes.
Pour in brine.
Roll up or cover with a lid.

Tomatoes, like barrels, salted in jars with aspirin (hot method)

I present to your attention a recipe for salted vegetables that taste like barrel tomatoes, familiar to many from childhood. Adding aspirin will protect the jars from explosion, and will also allow you to store the snack in a dark corner of the room, which is very convenient for those who do not have a cellar and have little space in the refrigerator.

For a 3-liter container you will need the following ingredients:

2 kg of small elastic vegetables with thick skin;
horseradish leaf;
a pair of dill umbrellas;
2-3 garlic cloves;
a pair of laurel leaves;
half a chili pod;
7 black peppercorns.

For 1.5 liters of brine:

150 grams of sand;
2 tbsp. heaped spoons of coarse salt;
80 ml 9% acid;
3 aspirin tablets.

Salting method:

We carefully review the vegetables; we will need whole fruits without spoilage or cracks, which should be pierced with a toothpick in the area of the stalk, approximately to the middle. Place the spices and herbs necessary for pickling on the bottom of a dry steamed glass container.

After this, we begin to carefully fill the jar with vegetables, placing them so that they do not wrinkle or crack. In a separate bowl, bring about 2 liters of water to a boil, which we will pour over the tomatoes. Cover the jars with lids and let stand for about a quarter of an hour. Then pour the liquid into a saucepan.

Add the ingredients necessary for the brine to the drained liquid, mix everything well and place on the hob. While the marinade is boiling, take the tablets, grind them into powder and pour them into the vegetables. Pour boiling liquid over the tomatoes.

We seal the appetizer hermetically, turn it upside down, cover with a thick towel and leave for a day to cool naturally.

Recipe for pickling tomatoes for the winter with aspirin

When pickling tomatoes, the set of spices suggested in the recipe is of great importance. It is important that they harmonize with each other and not overwhelm each other. For example, black currants can be safely combined with cherries, but together with basil it is recommended only for experienced housewives.

The proposed recipe will help you prepare aromatic, spicy tomatoes. The ingredients are given for a 3-liter cylinder; for a smaller volume they need to be changed proportionally.

Brine:

salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
water 1.2 l.

Bookmark:

tomatoes – 1.5-2 kg;
currant and cherry leaves - 3 pcs.;
dill umbrellas – 2 pcs.;
garlic – 2 cloves;
black pepper – 6 peas;
aspirin – 6 tablets.

Preparing the recipe:

Place washed herbs, garlic, and pepper in a sterile jar.
Add crushed aspirin.
Wash and stem-free tomatoes are placed tightly on top.
Salt and sugar are diluted in cold water and the jars are filled.
The containers are closed with nylon lids.

What tomatoes to ferment

After making the preparation and tasting it, some people are offended by the recipe. They say that tomatoes are empty, with air, soft - a bad recipe. After all, the point is not how much salt and sugar is in the recipe. There are different varieties of tomatoes. There are those intended for pickling and canning, and there are others. If you ferment fruits that have voids, the result will be water or air inside.

To make pickled tomatoes tasty, check the fruits. You can cut it and look. If the fruit is multi-chambered, with a large number of seeds and voids, then it is not very suitable for harvesting. By choosing fleshy, dense tomatoes, you can fully enjoy the delicious pickled product.

If there is no choice. The tomato is not suitable (well, it happened that way). In this case, it is better to ferment the unripe fruit. Pickled green tomatoes have their own specific taste, they are not for everyone. To improve the taste, increase the dose of garlic and sugar. These snack tomatoes will always find their eater.

Don't stop at one recipe. I write the new thing right on the can. It's better to do this with a marker.

Barrel tomatoes with aspirin for the winter

You can close tomatoes with aspirin without sugar, although it is present in most recipes. This preparation will be quite sour and sharp - the sweetness significantly softens the taste. The tomatoes will resemble barrel tomatoes. This recipe is suitable for city residents who cannot keep large containers at home. Ingredients are based on a 3 liter container.

Brine:

salt – 100 g;
water – 2 l.

Bookmark:

tomatoes – 1.5-2 kg;
hot pepper – 1 pod (small);
bay leaf – 3 pcs.;
dill umbrellas – 2-3 pcs.;
black currant and parsley - 5 leaves each;
allspice – 3 pcs.;
black pepper – 6 peas;
aspirin – 5 tablets.

Comment! Most likely, you will end up with more brine than you need. This is not scary, the amount of salt is indicated for 2 liters of water. The remainder can be used for other purposes or simply discarded.

Preparing the recipe:

Salt is dissolved in cold water. You can boil the brine and cool it.
Tomatoes, spices, and herbs are placed tightly in a sterile jar.
The aspirin is crushed and poured into the container.
Pour cold brine over the tomatoes.
Cover with a nylon lid (not airtight!).

Recipes for canning tomatoes at home

Many housewives like to experiment and seal vegetables for the winter in their own way, in addition to the usual spices, they add various seasonings, and replace vinegar with other preservatives.

The classic method for a three-liter jar

Tomatoes are usually sealed in large containers for the winter because they are eaten very quickly. For a 3 liter container, the marinade is prepared from 2.5 liters of water, a glass of sugar, and half as much salt:

All components are washed and dried on paper.
Garlic cloves, dill umbrellas, and bay leaves are placed in a sterile jar.
Tomatoes are placed on top.
Three tablets of acetylsalicylic acid are crushed into powder and added to the ingredients.
Fill the jar with hot marinade.

Tomatoes do not need to be sterilized. The container is screwed on with a lid and wrapped in a thick cloth for a day.

Quick recipe for a 1 liter jar

Women who have never been canning can pickle small tomatoes. To make the preparation look attractive, tomatoes of different colors are placed in the jar. For a 1 liter container take:

cloves of garlic;
dill;
Bay leaf.

Spices and vegetables are placed in a jar. Pour 2 tablespoons of salt and the same amount of sugar into the water and boil. Fill the container with the marinade, add a crushed aspirin tablet, screw on the lid and wrap it in a blanket.

Cold method without sterilization in a 2-liter jar

How much acetylsalicylic acid to add to canned food depends on the volume of the container. For 1 liter, 1 pill is enough, for three - 3. To prevent vegetables from being sterilized, they are filled with purified water. Tomatoes are chosen weighing 80–90 grams. Place in a 2 liter jar:

greenery;
bay leaf;
peppercorns.

In apple cider vinegar

Many women know what to do to ensure that canned tomatoes have a sweet and sour taste and a pleasant aroma, and are ready to tell the secret. For a 2-liter container, boil 1.5 liters of marinade; for preparation use:

allspice;
60 g salt;
sugar ½ tbsp.

The bottom is covered with cherry leaves, cloves, dry parsley, garlic cloves, tomatoes are laid on top, the jar is filled with boiling marinade, a glass of vinegar is poured in, crushed aspirin is added.

Green tomatoes in vodka

Often, due to early cold snaps, summer residents do not have time to ripen their vegetables. Salads are made from unripe tomatoes with onions, carrots and garlic for the winter. This preparation takes a lot of time to cut the ingredients, but you can cover whole green tomatoes. You don’t need any other vegetables for this, just take:

dill;
horseradish root;
Bay leaf;
hot peppers.

Seasoning and tomatoes are laid out in layers in a 3 liter jar. Make a filling from sugar and salt, add a couple of tablespoons of vodka. Fill the container with the hot mixture and add crushed aspirin. Pickled tomatoes do not spoil for a long time and retain their spicy taste.

Sweet tomatoes with honey

Not everyone likes sour vegetables; for many they irritate the mucous membranes. Housewives who love to experiment suggest trying to make a marinade using the following recipe:

Stir 30 g of salt and 100 grams of sugar in 6 glasses of water, add a spoonful of natural honey, pepper and boil until all components are dissolved.
The tomatoes are placed in containers, and spices and aspirin are poured into them.
A jar of vegetables is filled with marinade.

Tasty and aromatic tomatoes are eaten very quickly. There is no need to store the workpiece for a long time.

With sweet pepper

Tomatoes go well not only with carrots, but also with other vegetables. Housewives choose tomatoes of different shapes and roll them with garlic, herbs and bell pepper. The marinade is cooked as usual by dissolving 30 g of salt and 100 g of sugar in water. The tomatoes are placed whole in a sterile container, sprinkled with spices and dill, and aspirin is added. The onion is cut into rings, the sweet pepper is chopped into circles and also placed in a jar, which is filled to the top with marinade, screwed on with a lid and wrapped in a blanket.

With horseradish

In many families, both adults and children love salted tomatoes and eat this snack almost every day. Women know how to make spicy, delicious tomatoes. A 3-liter jar holds a kilogram of fruit, additionally used:

horseradish root and 4 leaves;
dill;
head of garlic;
peppercorns.

The greens are thoroughly washed, dried, placed on a paper napkin. Pour 2.5 liters of water into a saucepan, add 20 g of sugar and 3 tablespoons of salt and boil for 5 minutes. Grind the horseradish root.

The jar is heated for a quarter of an hour in the oven at 150 ° C and filled with seasoning and leaves, then tomatoes are placed, garlic cloves, peppercorns, and dill umbrellas are placed on top.

The container is filled with brine, screwed on with lids, and temporarily insulated with a blanket. Take the workpiece to a cool place.

With garlic and herbs

You can marinate tomatoes with spices and a minimum amount of additional ingredients in less than a day. For half a kilogram of tomatoes you will need:

garlic - 5-6 cloves:
parsley - up to 8 branches;
Bay leaf;
hot pepper - 3 or 4 peas.

Pour 1 teaspoon of salt and 20–30 g of sugar into the water and make a marinade, which is poured over all the ingredients, adding a shot of apple cider vinegar. The container with preserved food is placed in the refrigerator.

Recipe with dry salt

If you have a large harvest of tomatoes in your dacha or garden, but you don’t have time to tinker with them by pickling them in jars, you need to prepare a barrel made of wood or plastic.

Ten kilograms of tomatoes are sorted, washed and placed in a container, sprinkling each layer with dry table salt, of which at least 1 kg is needed.

A large ceramic plate is placed on top, a stone is placed, wrapped in cellophane. The barrel of tomatoes is sent to the basement; you can enjoy tomatoes within a month. The pickling does not spoil until spring.

With carrots

It is better to seal cherry or small-fruited varieties in liter containers. To get a flavorful snack, you need to take a few cloves of garlic, tomatoes, carrots - 2 pcs., a tablet of acetylsalicylic acid. To cook the marinade, pour a stack of salt and 40 g of sugar into the water.

First, spices are placed in the jar, and then tomatoes are alternated with carrot rings, poured with boiling mixture, aspirin and vegetable oil are added.

With mustard

There are many recipes for pickling tomatoes, some of them complex, others quite simple. Housewives who are learning how to prepare food for the winter do not know that mustard gives vegetables their original flavor. Take ½ spoon of powder per liter of water, use the same ingredients as in other recipes.

Pickled tomatoes with acetylsalicylic acid

To protect tomatoes for the winter, it is not necessary to pickle or salt them. To prepare an original and aromatic snack, use:

parsley;
garlic;
dill;
2 onions;
hot peppers;
horseradish rhizome.

The bottom of the jar is lined with currant leaves and 2 or 3 acetyl acid pills are placed. The starter is prepared by mixing a glass of salt, 100 g of sugar and 8 or 10 peppercorns with water.

Barrel tomatoes with aspirin for the winter

To diversify the diet during the cold season, housewives recall an old recipe, using which they obtain spicy, sour tomatoes that taste like barrel pickles. Tomatoes are fermented in an apartment for up to 15 days. Currant leaves, parsley and dill, black and allspice are placed at the bottom of a 3-liter container, and tomatoes are laid on top. Dissolve 1/2 cup of salt in 2 liters of water and fill the jar with cold marinade. Grind 5 aspirin tablets and pour into a container.

It is better to roll up the workpiece not with a tin, but with a plastic lid.

Green “Stuffed Tomatoes” with Acetyl

Tomatoes that have not yet ripened can be used to make a spicy and beautiful appetizer. A 1 liter jar holds 700 or 800 g of fruit. You will also need:

aspirin - tablet;
sugar - 1.5 tbsp. l.;
garlic - head;
sweet peas - 8 or 10 pcs.;
parsley;
Bay leaf;
hot pepper - pod;
salt;

You need to cut the tomatoes, make a hole in the pulp and add the filling.
To prepare it, garlic is grated and mixed with pepper rings. Place herbs and spices, aspirin, stuffed tomatoes into a container and fill it with boiling brine. Twisting is done with tin lids.

Rules for storing tomatoes with aspirin

Aspirin is often added to preparations when they cannot be stored in cool conditions. Tomatoes cooked with vinegar only should be kept at 0-12 degrees. Aspirin allows you to raise the temperature to room temperature.

It is important to know that if vinegar and acetylsalicylic acid are used, 2-3 tablets are needed per 3-liter container. When using only aspirin, add 5-6 tablets. If you put less, the preparation will be tasty, but you need to eat it before the New Year.

Korean green tomato salad for the winter - a simple and quick recipe

Now I will show you this simple, quick and very tasty recipe in all the details!

List of ingredients:

Tomatoes – 1.2 kg.
Onions – 1-2 heads
Greens to taste (dill, cilantro, basil, parsley) - take more of it
Bell pepper – 3-4 pcs.
Garlic – 1 head
Hot pepper – 1 pod
Coarse salt without additives – 3 tbsp. with a mound
Granulated sugar – 5 tbsp. with a mound
Water – 1200 ml.
Vinegar 9% - 100 ml.

The output is approximately 3 cans of 1 liter each.

Step-by-step cooking process:

Step 1. Take tomatoes either green or brown, slightly unripe. The main thing is that they are plump, not meaty inside.

We wash them under running water and lightly dry them with a towel after the “shower”. We cut off the top of each fruit where the stalk was attached. Then we cut it into 2 parts, after which we turn the halves into beautiful, neat slices.

After cutting, put them in a spacious bowl or large salad bowl.

Step 2. Peel the onions. We will chop it into thin half rings

If the heads are very large, you can even chop them into quarter rings - this point is not particularly important. The main thing is that the straws are not too thick, but not transparent either.

Step 3. Remove seeds from sweet bell peppers. We wash it inside and out. The white soft membranes that secured the seed box also need to be removed. We cut the juicy walls into neat straws of medium thickness.

Step 4. Wash the hot pepper pod and cut it into 2 parts. Let's chop it into half rings.

Don't forget to wash your hands and knife with soap and water after eating chili. If you then want to scratch your nose or eye with an unwashed hand, you will remember this for a long time!

Take more greens. In this case, we took a medium bunch of dill, basil, parsley and cilantro. We wash it, shake off drops of water and chop it finely.

Step 5. Now we combine everything that we have prepared above in one bowl with tomatoes - both types of peppers, onions and herbs. We peel the garlic and send it here through a press. If desired, you can finely chop it with a knife or grate it.

Mix all these ingredients very thoroughly so that all components are evenly distributed among each other. Leave for 5-10 minutes to allow some juice to release.

In the meantime, let's wash the jars with lids. It is not at all necessary to sterilize them - the main thing is to wash them thoroughly.

Step 6. Place the salad in the prepared container, quite tightly.

Let's prepare the marinade. For this portion of food we will need about 1200 ml. water. Place it on the stove and bring to a boil. Then add salt and granulated sugar and stir until the grains of sand are completely dispersed. After this, boil for 3 minutes.

Pour vinegar into the liquid, stir and keep on the stove for another 30 seconds. Then turn off the heat.

Step 7. Pour boiling brine, just removed from the stove, into all our glass containers, filling them to the very brim. Do this carefully, alternately and in small portions so that the jars do not burst.

Cover with lids, but do not screw them on yet. Otherwise, they may simply be torn off from boiling inside the container.

Line a large pan inside with a towel. We place the jars here and pour in warm water approximately up to the hanger of the glass container. Do not pour any more so that liquid does not get inside when bubbling.

We also cover the pan itself with a lid and place it on the stove. From the moment the water boils, sterilize the liter jars for 20 minutes.

Then screw the lids on tightly and place them upside down. Cover with a blanket or rug on top. Leave in this form until completely cooled for 1-2 days. This “bathhouse” will serve as additional sterilization of the workpiece.

Source - https://www.youtube.com/watch?v=ABe2F-_oKe0

After cooling, this preservation can be stored even at room temperature. The main thing is to keep it in a dark place, away from sunlight.

How and for how long can preserves be stored?

An opened jar can be stored for up to 1 month if kept in the refrigerator. At room temperature, tomatoes can quickly disappear (in 5-6 days). Also, a long shelf life depends on the quality of the fruit - they must be whole, without cracks.

Home canned tomatoes in sealed jars can last for up to 3 years, even at room temperature. Thanks to aspirin, the development of bacteria in pickles is almost impossible.

How to select and prepare tomatoes

For successful preservation, it is important to choose suitable tomatoes, which must meet a number of requirements:

It’s worth knowing: not only red tomatoes can be pickled, but also green ones.

The most successful varieties for pickling:

Larger varieties are also suitable, such as: Moscow Delicacy, Zabava, Rio Grande, Red Riding Hood, Volgogradsky 595.