Sweet tomatoes for the winter

Cooking rules

To prepare sweet tomatoes for the winter, you need to prepare the container and the tomatoes themselves. The fruits need to be sorted. You should not combine fruits of different varieties and sizes in one jar. For canning, it is best to choose medium and small-sized tomatoes; canned cherry tomatoes are delicious. It is not recommended to put tomatoes of different degrees of ripeness in one jar, that is, if you have ripe and brown tomatoes, then you need to can them separately.

Banks should also be prepared in advance. They should be washed well, doused with boiling water a couple of times and dried. The lids for the jars should be boiled.

To give a special aroma to the marinade, various spices and aromatic herbs are used. They use dill - greens and umbrellas, horseradish leaves, currants, cherries. Allspice and black peppercorns, coriander seeds, and mustard seeds are also used. To make the tomatoes sweet, add sugar or honey to the marinade.

Canned food can be prepared without sterilization. For this, the double-fill method is used. First, pour boiling water over the tomatoes and leave for 15 minutes, then drain the water and pour boiling marinade to the very top of the jar. Then the cans are immediately rolled up.

Interesting facts: tomatoes are very tasty fresh, but after heat treatment they become even more useful.

Sweet pickled tomatoes for the winter - recipe for 1 liter jar

Let's prepare sweet pickled tomatoes according to a simple recipe. Despite the use of a small amount of ingredients, the preparation turns out very tasty. Here is a recipe for a 1 liter jar.

500-600 gr. small tomatoes;
0.5 liters of water;
0.5 tablespoon of salt;
3 tablespoons sugar;
0.5 teaspoon of vinegar essence (70%).

Wash the tomatoes thoroughly and dry them. Using a toothpick, we make two or three punctures near the stalk so that the skin of the tomatoes does not burst during the cooking process.

Place the tomatoes in prepared jars. If desired, you can add garlic, currant leaves, horseradish, and a dill umbrella to the jars. Fill the jars filled with tomatoes with boiling water and leave for a quarter of an hour to allow the food to warm up.

Drain the water into a saucepan, add salt and sugar, and boil until the seasonings are completely dissolved. Pour half a spoonful of vinegar essence into the jars, then pour in the marinade so that the liquid fills the jar completely and even slightly overflows the edge. Immediately roll up the containers with boiled lids.

We turn the jars over to ensure the quality of the closure and wrap them in blankets or something warm to ensure slow cooling. After a day we take it out for storage; you can store it at room temperature.

Sweet green tomatoes in marinade for the winter

Since green tomatoes have a strong skin and dense flesh, we divide them into several parts, thanks to which they quickly absorb the taste and aroma of the sweet marinade, and they themselves become much softer.

Cooking time: 80-100 min.

Cooking time: 50 min.

Servings – 15.

Ingredients:

Tomatoes – 2000 gr.
Garlic – 5-6 teeth.
Parsley – 25 gr.
Dry dill – 10 gr.
Black peppercorns – 10 pcs.
Bay leaf – 4 pcs.
Table vinegar (9%) – 3 tbsp.
Salt – 2 tbsp.
Granulated sugar – 3 tbsp.

Cooking process:

1. Wash the tomatoes and cut out the stems. And after we have prepared all the components, we begin to fill the jar. Drop fresh parsley, whole cloves of garlic, peppercorns, bay leaves and dry dill into the bottom.

2. Before placing the tomatoes, divide them into several parts. We lay out all the components, pressing them tightly against each other. We also add herbs, garlic and other ingredients between the layers of tomatoes.

3. Simply cover all filled jars with lids and set them aside. In the meantime, let's move on to the next steps.

4. Bring drinking water to a boil and pour tomatoes into it. After they have warmed up for 15-20 minutes, drain the water from the jars into the same pan again.

5. Then repeat the same thing two more times. Pour boiling water over the tomatoes again. We cover them again with lids and leave the filled jars to stand for another 30 minutes. Then we pour the water back into the pan and boil.

6. Meanwhile, add granulated sugar and vinegar to the jars. Then cover them with lids.

7. Add salt to boiling water and keep it on low heat until the salt crystals are completely dissolved.

8. After a few minutes, pour the prepared salted water over the tomatoes.

9. Roll up the jars with sterilized lids and turn them upside down. Leave in this position, covered with a blanket, until completely cooled. This completes the cooking process.

Enjoy your meal!

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Sweet-spicy tomatoes with citric acid

In this recipe, the marinade is prepared with citric acid and spices; hot pepper is added to add spiciness.

1 kg of tomatoes;
4 cloves of garlic;
4 bay leaves;
10 peas of allspice;
3-4 cherry or currant leaves;
2 dill umbrellas;
hot pepper to taste; if you want to get a spicy marinade, then you need to put one pod per jar; 0.5 teaspoon of citric acid;
1 liter of clean water;
1 tablespoon salt;
7 tablespoons of sugar.

Wash the tomatoes and soak them in cold water for 10 minutes. Take a wooden skewer and pierce the tomatoes in 2-3 places, piercing through.

Honey tomatoes with garlic

This recipe uses honey instead of sugar. And to give the tomatoes a piquant taste, we’ll cook them with garlic.

5 kg of small tomatoes;
500 gr. honey;
2 heads of garlic;
1 clove bud per jar;
1/3 of a horseradish leaf per jar;
2 currant leaves per jar;
1 dill umbrella per jar;
5 peas of black and allspice per jar;
approximately 7 liters of water;
¾ cup bite (9%);
150 gr. salt.

Peel the garlic and cut into thin slices. Wash the tomatoes, dry them and pierce them with wooden toothpicks. We wash the greens.

Place horseradish and currant leaves and garlic slices into the prepared jars. Then we fill the jars with tomatoes and place an umbrella of dill on top.

Pour boiling water into the jars and leave for 20 minutes. Then pour the water into a saucepan and use it to cook the marinade. And pour fresh boiling water into the jar so that the tomatoes continue to warm up.

Add honey, salt, vinegar to the first drained water and bring to a boil. We drain the second water from the jars (this water is no longer needed) and immediately pour in the boiling marinade. We close the jars hermetically and cool them “under a fur coat.”

Canned tomatoes with sweet watermelon “Furor”

A superb piece with unbridled creativity. The second option in our selection requires sterilization of filled jars. Alas, the sweet watermelon will not stand up to hot pouring. It will give away all the sweetness and lose its appetite. No problem! Let us repeat once again how to sterilize vegetables without problems. The event is not at all difficult

Note! Recipe for a 1.5 liter container. Convenient to make in 3 liter jars. The reason for this is the size of the watermelon pieces. They should not be made too small. This will preserve its juiciness and attractive appearance.

We need:

Tomatoes - up to 9 pcs.
Watermelon - up to 300 g

Spicy notes:

Garlic - 4 cloves
Bay leaf - 2 pcs.
Black and allspice pepper - 4 peas each
Dill in umbrellas - 1-2 pcs.

Marinade:

Water - 1 l
Salt - 1 tbsp. spoon (without slide)
Sugar - 3 tbsp. spoons (without slide)
Vinegar, 9% - 1 tbsp. spoon

It's intuitive how to preserve sweet beauty. Let's go through the algorithm briefly - step by step with a photo.

Let's prepare the tomatoes: don't forget to pierce the stem. Separate the watermelon pulp from the rinds and cut into medium pieces. 2-3 fingers in length and height.

Place the spices on the bottom. On top are tomatoes and sweet watermelon pieces. No pressure, but tight.

We cook the marinade traditionally. Add vinegar after the water boils and wait until it boils again. From the stove, pour into the workpiece - finger to the edge of the neck.

All that remains is to sterilize and you can roll it up. Take a large saucepan. Place a towel on the bottom. Place a hot jar inside, covered with a lid. Fill the pan with warm water from the kettle - up to the shoulders. We wait for the water to boil and count down 20 minutes of low boiling.

We take out the container with tongs: it’s safer this way! Seal tightly and let cool slowly under a blanket. A non-standard and very impressive sweet roll is perfectly stored for 8-10 months in the dark and cool. You can treat yourself in winter, and even next summer!

Tomatoes in their own juice

Tomatoes in their own juice are very tasty. The filling turns out so tasty that it is often drunk first. To prepare 2 cans of tomatoes in a 0.75 liter capacity, you will need:

10-12 small tomatoes (if cherry tomatoes are used, then a larger quantity will be needed - as much as will fit in the jar;
10-12 large ripe tomatoes for juice;
bay leaf, cloves, coriander (seeds) - to taste.

For 1 liter of juice you will need:

1 tablespoon salt;
3 tablespoons sugar;
1 dessert spoon of vinegar (9%).

Select small tomatoes, wash them, and prick them with a toothpick. Prepare a filling from large tomatoes. We pass them through a meat grinder; if desired, you can grind the tomato mass through a sieve, but you don’t have to do this. When grinding through a sieve, the tomato mass will be more homogeneous.

Place spices in jars. In a liter jar we put 1-2 bay leaves, 1 clove bud, and half a teaspoon of coriander seeds. Place the tomatoes. Pour boiling water into the jars and leave for 20 minutes.

Place the tomato juice on the fire, add salt and sugar, and bring to a boil. Boil, skimming off the foam for a couple of minutes. Then pour in vinegar and turn off the heat. Drain the water from the jars and pour in the prepared tomato sauce. Immediately close tightly. Cool under a fur coat.

Pickling recipes

Every experienced housewife has her own favorite recipes; especially successful ones are passed down from generation to generation. You can choose the cooking method that you like best by experimenting. There are basic classic recipes that take your favorite herbs and spices as a basis and add them to taste.

Sweet tomatoes in 3-liter jars without sterilization with vinegar

When pickling tomatoes, you can make a vinegar-based brine, this will allow you to preserve them without sterilization. Vinegar should be added immediately before seaming, since when heated, it evaporates quickly.

To prepare you will need:

tomatoes - half a kilo;
water - 0.5 l;
salt - 0.5 tablespoon;
sugar - 60 g;
bay leaf - 1 pc.;
black peppercorns - 2 pcs.;
allspice peas - 2 pcs.;
cloves - 2 pcs.;
dill seed - to taste;
vinegar - 30 ml.

The method of preservation with vinegar without sterilization is described below:

Prepared tomatoes are placed in jars.
Boiling water is poured into the vegetables for ¼ hour, while the jars are covered with lids.
The liquid is poured into a saucepan and topped up so that the total volume is half a liter.
Add spices and boil for several minutes.
Boiling liquid is poured over the tomatoes.
The jars are rolled up and the cooled twists are moved to the cellar.

With onions: recipe for 1 liter of water

If you marinate tomatoes with the addition of onions, you will get a delicious spicy dish. The onion is cut into circles or half rings.

Required ingredients:

tomatoes - 0.5 kg;
onion - 1 piece;
water - 1 l;
black peppercorns - 5 pieces;
allspice peas - 2 pieces;
vinegar - 1 teaspoon;
sugar - 4 tablespoons;
salt - 1 tablespoon.

Prepare the twist according to the following method:

Place 2 mugs of onion in the bottom of the jar and fill it halfway with tomatoes.
Place another 1-2 mugs of onion, half of black and allspice into a half-filled jar.
Fill the container to the top, placing the onion and the rest of the pepper under the neck.
Pour boiling water over it for half an hour and cover with a lid.
The drained water is diluted to 1 liter.
Bring the liquid to a boil, dissolve spices in it, pour into a container.
Vinegar is added directly to the jar.
Roll up the workpiece.

Without vinegar

This recipe will appeal to opponents of vinegar and lovers of the most natural taste of products. To cook tomatoes without vinegar in the simplest way, you won't need any additional preservatives other than salt. The amount of food and cooking time depends on the size of the preservation container.

Can volume	Amount of salt	Cooking duration
1 liter	1 teaspoon	30 minutes
2 liters	1 tablespoon without top	40 minutes
3 liters	1 tablespoon with top	50 minutes

Ingredients:

tomatoes;
water;
salt.

The basic method for preparing tomatoes without vinegar is presented below:

Prepared tomatoes are placed in washed, dried jars.
Packaged vegetables are salted.
Place the jars in a bowl, the bottom of which is covered with a cloth, this will prevent cracks from appearing on the glass.
Pour water into the pan to two-thirds the height of the jars.
The tomatoes are poured with cold, unboiled water, and the jars are covered with lids.
Boil for half an hour to an hour, depending on the size of the container.
The jars are rolled up and cooled.

You can taste the rolls in a month.

With lemon

Lemon juice will add an interesting sourness to tomato rolls. If desired, you can add a little bell pepper to this twist .

To prepare tomatoes with citrus marinade, you need the following components:

medium-sized tomatoes - 1 kg;
lemon - juice of half the fruit;
garlic - 4 cloves;
bay leaf - 1 piece;
fresh dill - 2 sprigs;
currant leaf - 5 pieces;
black peppercorns - 8 pieces;
sugar - 4 heaped tablespoons;
salt - 1 tablespoon;
water.

How to make tomatoes with lemon is described below:

The jar is filled in layers: the bottom bottom layer consists of currant leaves and dill, then comes the turn of spices and garlic, and tomatoes are placed to the top.
Pour boiling water over for a quarter of an hour.
Prepare a marinade from the drained water, boiling it with salt and sugar until the crystals disappear.
First add lemon juice to the jars, then liquid and roll up.

The snack is ready to eat in a month.

The most delicious sweet tomatoes with honey

Traditionally, sweetness is added to the dish with the help of honey; it is also suitable for tomato twists. The oriental exotic taste of the preparations is achieved by adding spicy cloves to the delicacy.

Preserved honey is prepared from the following components:

tomatoes - 1 kg;
honey - 100 g;
garlic - 1-2 cloves;
vinegar - 40 ml;
salt - 30 g;
water - 1.5 l;
horseradish leaves - 1 piece;
black currant leaves - 2 pieces;
dill - 1 umbrella;
cloves - 1 piece per jar.

Unusual honey tomatoes are stocked as follows:

The jars are filled so that the greens and garlic, chopped lengthwise, are at the bottom and at the neck.
The marinade of water, vinegar, salt, pepper, and cloves is boiled for 3 minutes.
Pour the liquid into jars for 15 minutes, strain and bring to a boil.
The filling procedure is repeated twice more. In total, the marinade was boiled three times.
The jars are rolled up and, after cooling, transferred to the basement.

With watermelon

An unexpected addition to tomatoes is watermelon pulp. Sweet pepper fits perfectly into the dish; celery greens add an unusual note. The watermelon is freed from rinds and seeds and cut randomly into small pieces. Washed, seeded peppers are divided into slices.

The watermelon-tomato twist is made from the following components:

medium-sized tomatoes - 10 pieces;
watermelon - 2 slices;
pepper - 1 piece;
garlic - 2 cloves;
celery leaf - a bunch;
sugar - 2 heaped tablespoons;
salt - 20 g;
citric acid - half a teaspoon;
water.

Assorted vegetables are prepared according to the scheme below:

The bottom layer is greens and garlic cloves cut in half.
The container is filled to the top with mixed vegetables.
Pour boiling water over the jars for 10 minutes.
The drained water is boiled with all the components of the marinade for 2 minutes.
The appetizer is poured with marinade and the jars are rolled up.

In apple marinade

Preservation is made from apple juice mixed with salt. It’s better to squeeze the juice yourself, but a store-bought ready-made version will also work.

With apples

Unlike the previous recipe, this one does not require apple juice, but the fruit itself, which is divided into slices. The basic recipe can be varied with spicy leaves or spices if you want to add unusual accents.

Components of assorted tomatoes and apples:

tomatoes - 3 kg;
apples - 1 kg;
vinegar - 0.5 cups;
black pepper - teaspoon;
allspice - teaspoon;
water - 3 l.

Step-by-step instructions are presented below:

Components are placed in jars in layers, alternating apple slices, tomatoes, and herbs.
Fill the jars with boiling water.
The cooled liquid is drained, salt, pepper, sugar are added, and brought to a boil.
Assorted fruits and vegetables are supplemented with vinegar and marinade.
They roll up the cans.

With citric acid

An excellent alternative for preservation. The proposed preparation option is suitable for those who prefer to give up vinegar for one reason or another. Diversify the dish by adding other vegetables.

Required ingredients:

tomatoes - 600 g;
carrots – 0.5 pcs.;
salad pepper – 0.5 pcs.;
garlic – 2 cloves;
dill - 2 umbrellas;
fresh horseradish leaf – 0.5 pcs.;
currant leaf – 2 pcs.;
cloves – 2 pcs.;
black peppercorns – 3 pcs.;
water – 0.5 l;
citric acid – 0.5 teaspoon;
salt – 0.5 tablespoon;
sugar – 1.5 tablespoons.

Prepare the snack like this:

Place greens and garlic, sliced carrots, slices of bell pepper, spices down and fill tightly with tomatoes to the top.
Pour boiling water over vegetables for 15 minutes.
Prepare the marinade from water, salt, sugar and citric acid by boiling the mixture.
Drain the water and replace it with boiling marinade.
The banks are being rolled up.

With sugar

The beautiful twist, ideal for most occasions, is preserved in a sugar marinade.

For this snack you need:

tomatoes - 1 kg;
sugar – 50 g;
salt – 1.5 tablespoons;
citric acid – 0.5 teaspoon;
black peppercorns – 3 pcs.;
allspice peas – 2 pcs.;
cloves – 2 pcs.,
dill – 0.5 teaspoon;
garlic – 1 clove.

To prepare sweet tomatoes, follow these recommendations:

Spices and garlic are placed at the bottom of a glass jar.
Place the tomatoes tightly.
Boiling water is poured into the contents of the jar.
A marinade is made using water drained from a jar, citric acid, sugar and salt by boiling the mixture.
Vegetables are poured with liquid.
The banks are being rolled up.

Recipe with onions and carrots

You can cook sweet tomatoes with onions and carrots. For a three-liter jar:

6-10 tomatoes - how many will go in, if the tomatoes are large, they can be cut into two or four parts;
2 carrots;
2 onions;
4 cloves of garlic;
1 pod of bell pepper;
3 tablespoons sugar;
1 tablespoon salt;
1 tablespoon vinegar;
5 peas each of black and allspice.

Wash the tomatoes, cut them if they are large, and prick small ones at the stem with a toothpick. Peel the onions and carrots, grate the carrots, chop the onion into rings approximately 5 mm wide. Place the carrots and onions in a saucepan and pour boiling water over them. Let stand for 10 minutes. We drain the water.

Advice! The water that was poured over the vegetables can be used to prepare the filling.

Cut the bell pepper into strips. Add black and allspice to a clean jar, then layer onions, carrots and bell peppers. Then fill the jar with tomatoes. Fill the jar with boiling water and leave for twenty minutes. Pour the water into a saucepan, bring to a boil, add salt and sugar, boil for a couple of minutes, remove from heat and pour in vinegar. Immediately pour the marinade into a jar with vegetables, close the lid tightly and cool “under a fur coat”.

How to pickle tomatoes without sterilization for the winter

Sterilization is a complex process that takes a lot of time. It even happens that banks burst. Therefore, many housewives decide to skip this procedure and simply prepare goodies in clean jars.

Tips and tricks

If you decide to pickle vegetables without sterilization, remember the following:

vegetables should be fresh and firm;
the jar must be clean and dry;
there should be no cracks or dents on the neck;
only iron lids are used;
the amount of vinegar is doubled.

Sweet tomatoes "Surprise"

Sweet pickled tomatoes are called "Surprise" because they are stuffed with garlic cloves. For a 1.5 liter jar:

700-800 gr. tomatoes (how many will go in);
Garlic cloves - according to the number of tomatoes;
1 teaspoon mustard seeds;
4 peas of allspice;
4 bay leaves;

Marinade:

1 liter of water;
4 tablespoons sugar;
1 tablespoon salt;
10 ml vinegar essence.

Wash and dry the tomatoes. Peel the garlic. It is advisable that the cloves be small; if the garlic is large, then the cloves should be cut in half.

For each tomato, use a sharp knife to cut out the place where the stalk is attached, then make a crosswise cut. Insert a clove of garlic into the cut.

Add peppercorns and bay leaves to clean jars and place our stuffed tomatoes. Pour boiling water into the jars and leave for 10 minutes. Then drain the water, quickly bring it to a boil and pour it back into the jars for 10 minutes. When we salt the water a second time, add mustard seeds to the jars.

Bring the water drained from the jars to a boil with the addition of salt and sugar, let it simmer for a minute. Then remove from heat and mix the marinade with vinegar. Fill the jars with marinade, roll up their lids and cool “under a fur coat”.

Tomatoes in sweet marinade without sterilization in 3 liter jars

This recipe has not failed housewives for many years, and it will not fail you either. A large amount of greens will provide an interesting taste with spicy and spicy notes, despite the sweet marinade.

Cooking time: 50-60 min.

Cooking time: 30 min.

Servings – 20.

Ingredients:

Tomatoes – 1600-1800 gr.
Onions – 1 pc.
Bell pepper – 1 pc.
Garlic – 3-5 teeth.
Salt – 100 gr.
Granulated sugar – 200 gr.
Bay leaf – 2 pcs.
Coriander – 0.5 tsp.
Sweet peas – 5 pcs.
Dill umbrellas – 1 pc.
Horseradish leaf – 2 pcs.
Black currant leaf – 2 pcs.
Cherry leaf – 2 pcs.
Apple leaf – 2 pcs.
Table vinegar (9%) – 80-100 ml.
Water – 1.5 l.

Cooking process:

1. Place all the possible greens that you have on the bottom of sterilized jars.

2. We also follow it with bell pepper, onion, garlic cloves, allspice and coriander.

3. It’s time for the tomatoes. We wash the tomatoes, dry them and put them in a jar, starting with the large ones, and put smaller tomatoes on top.

4. To prepare the marinade, heat the water and add salt and sugar, stir well and bring to a boil.

5. Pour the boiling marinade into a jar, which we then cover with a lid. Let the tomatoes warm up for about 20 minutes.

6. After this time, pour the marinade into the pan, bring it to a boil again and finally pour in table vinegar.

7. Return the hot marinade to the vegetables and roll up with sterile lids using a key.

8. After cooling, store the tomatoes in a dark and cool place.

Enjoy your meal!

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Pickled cherry tomatoes

Pickled sweet cherry tomatoes are delicious. To prepare 3 liter jars, prepare:

cherry tomatoes (as much as will go in);
6 cloves of garlic;
6 bay leaves;
12 black peppercorns;
1 onion.

For the marinade:

1.5 liters of water;
3 tablespoons salt;
9 tablespoons sugar;
12 tablespoons vinegar (9%).

Let's prepare the container - wash it, scald it with boiling water and dry it. It is convenient to dry in the oven at a temperature of about 100 degrees.

Wash the tomatoes and dry them. Peel the onion and garlic. Cut the garlic cloves in half, cut the onion into rings 0.5 cm thick. Place bay leaf, peppercorns, garlic and onion on the bottom of the prepared container. Fill the jars with cherry tomatoes, trying to pack them tightly. Pour boiling water over it and let stand for 10 minutes.

We pour the first water into a saucepan and put it on fire, and pour a fresh portion of boiling water into the jars. Prepare the marinade from the first pouring water, adding sugar and salt. Let the marinade simmer for a minute, then pour in the vinegar and immediately turn off the heat. Let's pour the water from the jars into the sink; it's no longer needed and pour the hot marinade into the jars. Let's roll it up right away. We turn the jars upside down; there is no need to wrap them up.

Delicious pickled tomatoes with vegetable oil for the winter

Everyone knows that vegetable oil is an excellent conductor of flavors, which helps all spices to reveal their best sides. Your guests will not forget the incredible taste and rich aroma of these tomatoes for a long time.

Cooking time: 60 min.

Cooking time: 30 min.

Servings – 8-10.

Ingredients:

Tomatoes – 3 kg.

Marinade for 6 liter jars:

Salt – 4 tbsp.
Granulated sugar – 7 tbsp.
Vinegar 9% –6 tbsp.
Vegetable oil – 6 tbsp. .
Garlic – 2 heads.
Water – 2 l.
Onions – 3 pcs.
Black peppercorns - to taste.
Basil - to taste.
Parsley - to taste.

Cooking process:

1. First, prepare the tomatoes. We cut off the top of washed and dried tomatoes and cut them into several parts.

2. Then randomly chop all the greens that we will use in the future.

3. Chop the onion and garlic.

4. After all the ingredients are prepared, we begin to put them together. Add chopped garlic, pepper, herbs and tomatoes. Add chopped onion between the layers of tomatoes. Pour one tablespoon of vegetable oil into each jar.

5.Now prepare the marinade: pour 2 liters of water into the pan, add 7 tablespoons of sugar and 4 tablespoons of salt. Bring to a boil and pour the marinade into our jars.

6. Let's move on to sterilizing the jars. Pour water into a clean pan, cover the bottom with a towel and arrange the jars. Sterilize jars of tomatoes about 10 minutes after boiling.

7. After this time, we rearrange the jars on a dry surface and, before rolling up the lids of the jars, pour a tablespoon of vinegar into each jar. This completes the main stages of preparation.

8. All that remains is to cool the tomatoes under a towel at room temperature.

We wish you bon appetit!

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Sweet tomatoes slices

You can marinate sweet tomatoes in slices. This recipe is ideal if you only have large tomatoes on hand. We will prepare the filling with butter, carrots, onions and spices.

500 gr. tomatoes;
1 onion;
half a medium carrot;
half a pod of hot pepper;
5 peas of allspice;
a small bunch of parsley;
1 tablespoon refined oil;
25 ml of table vinegar (9%) or 0.5 teaspoon of vinegar essence (70%).

Marinade:

500 ml water;
0.5 tablespoons of salt;
1.5 tablespoons of sugar.

Sterilize the containers and boil the lids in water for three minutes. Wash the tomatoes, peel the carrots and onions. At the bottom of the jars we place peppercorns, a piece of hot pepper and half a carrot, which has been cut into thin slices or grated. Place onion rings on the carrots. There is no need to cut the onion too thin; the optimal thickness of the circles is 0.5 cm.

Tomatoes with watermelon

An original recipe for sweet marinated tomatoes with watermelon.

3 kg watermelon;
3 kg of tomatoes;
2.5 liters of water;
2 tablespoons salt;
6 tablespoons sugar;
2 tablespoons vinegar (9%);
4 cloves of garlic;
4 small pieces of horseradish root.

Wash the tomatoes and prick them at the stem with a toothpick. We also wash the watermelon well, cut it and remove the pulp from the peel and seeds. We cut the watermelon into pieces of arbitrary shape, the main thing is that they are convenient to put in the jar.

Advice! Slightly unripe watermelons are also perfect for this preparation.

Place garlic cloves cut in half and pieces of peeled horseradish root into the prepared jars. Then add tomatoes and pieces of watermelon.

Advice! To make the workpiece beautiful, you can cut out balls from the watermelon with an ice cream spoon. It’s good if the watermelon balls and tomatoes are approximately the same diameter.

Prepare the filling by boiling water with salt and sugar. Finally, add vinegar and turn off the heat. Pour the marinade into jars and cover them with boiled lids. We sterilize liter jars for 15 minutes, and three-liter jars for 25 minutes. We seal the jars tightly.

In liter jars - the best option

Preparing sweet pickled tomatoes in a liter jar is most optimal. This volume of the finished product is convenient to use: it is easy to sterilize, you can treat and use the entire jar at once, for example, at a family dinner.

To prepare a pickled product for a 1 liter jar, you need 0.5 kg of tomatoes per 0.6 liter of water, as well as:

garlic – 3 cloves;
dill – 3-4 sprigs;
pepper (peas) – 5 pcs;
hot chili pepper (optional) - on the tip of a knife;
vinegar 9% – 1 tbsp. spoon;
salt – 1 tbsp. spoon;
sugar – 1.5 tbsp. spoon.

The addition of various herbs and spices can vary according to taste.
Jars and lids are sterilized. Containers of this size are convenient to process in a microwave oven, as well as in the oven:

in a microwave oven - at full power (a jar with 50 g of water) for 5 minutes;
in the oven - preheat to 200 degrees for 15 minutes.

Prick clean tomatoes 2-3 times with a toothpick at the base and place them in ready-made (cooled) jars. Tomatoes are sprinkled with spices, garlic and chopped dill.

Sugar and salt are poured into a large pan of water in proportion to the amount of preparations, and vinegar is added after boiling. Let it boil again and pour the resulting brine into the jars.

Covering with lids, the tomatoes are placed in a wide container with water for sterilization. After boiling, keep on fire for 10 minutes.

In a microwave oven, the same process (without lids) – 5 minutes.

The finished tomatoes are rolled up and left to cool completely.

Sweet tomatoes with cinnamon

Another version of a sweet marinade for tomatoes is prepared with cinnamon.

250-300 gr. cream or cherry tomatoes;
2 cloves of garlic;
cinnamon on the tip of a knife;
5 buds of cloves;
1 tablespoon of salt (without a slide);
2.5 tablespoons of sugar (heaped);
0.5 tablespoon of vinegar essence.

Let's prepare a liter jar and put garlic cloves on the bottom. Wash the tomatoes, insert clove buds at the place where the stalk attaches to five tomatoes, leave the rest of the tomatoes unchanged. Fill the jars with tomatoes.

Pour boiling water into the jars and let sit for 10 minutes. Then drain the water and prepare a marinade based on it, adding salt and sugar and boiling. Add cinnamon to the jars and pour in the boiling marinade. We roll up the container hermetically and cool it “under a fur coat.”

Tomatoes marinated with cherries

To prepare this preparation, you should choose cherry tomatoes or just very small tomatoes.

200 gr. tomatoes;
200 gr. cherries;
2 cloves of garlic;
1/3 teaspoon coriander seeds;
3 peas of allspice;
1 bay leaf;
1 tablespoon bite (9%);
1 tablespoon salt;
3 tablespoons sugar.

Wash the cherries, clear them of twigs, and leave the pits. Wash the tomatoes and prick them with a toothpick at the place where the stalk is attached.

Place coriander, allspice, garlic cloves and bay leaves in prepared jars. Mix tomatoes and cherries into jars. Pour boiling water into the jars, leave for 10 minutes and drain. We repeat the operation twice, only the last time we will not pour boiling water, but boiling marinade.

To prepare the marinade, add salt and sugar to the water drained from the jar and boil. Pour vinegar directly into the jars and fill them with marinade, seal them hermetically and let them cool “under a fur coat.”

We roll up sweet tomatoes for the winter with apple cider vinegar – you’ll lick your fingers, how delicious it is

In Kiev they say about sweet tomatoes: “You’ll lick your fingers!” In winter it is simply impossible to tear yourself away from them. The thing is that the sweet and sour marinade is ideal for such home preservation. Just repeat the steps and prepare sweet tomatoes for the winter - you will lick your fingers how delicious it is. See for yourself!

Ingredients:

tomatoes – 4 kg
onions – 4 pcs.
bay leaf – 5-6 pcs.
allspice (peas) – 15-20 pcs.
apple cider vinegar – 250 ml
salt – 2.5 tbsp. l.
sugar – 7.5 tbsp. l.

Cooking procedure

Cut the onion into large half rings. Divide almost all the onions into jars (7.5 l). Add 3 peppercorns to the bay leaf.
Pierce each fruit with a toothpick or fork at the stem. Fill the containers with tomatoes and add the remaining half rings.
Pour boiling water over the tomatoes. After 15 minutes, drain the water and pour boiling water over the fruits again. Wait another 15 minutes and drain the liquid. Add salt and sugar to this water and bring to a boil. Pour in the apple cider vinegar, stir and distribute the brine into the jars.
Roll up the tomatoes.