Polish tomatoes for the winter: pickling recipe with photos and videos

6

Prepared by: Kamenevaa

10/11/2019 Cooking time: 40 min

A simple and tasty preparation of delicious tomatoes for future use - Polish tomatoes. The tomatoes are very aromatic, sweet and sour, with notes of dill and onions. Be sure to make a few jars

Cooking features

Tomatoes in Polish are prepared according to similar recipes; the technology for their preparation does not differ significantly. Knowing the main points allows the cook to experiment in order to prepare a snack for the winter that best suits his gastronomic preferences.

• For Polish tomatoes, you can take vegetables of any variety and size, but they should not be spoiled, soft, or overripe, otherwise the pieces will not retain their shape and the salad will lose its aesthetic appearance.
• You can cut tomatoes into halves, quarters or smaller pieces - it depends on the size of the fruit. It is only important that pieces of different sizes and shapes do not end up in the same jar.
• The amount of onions and herbs in the recipe can be adjusted based on your taste, but none of these ingredients can be excluded. For greens, preference is given to parsley and dill, but you can also use basil and celery, which also complement the taste of tomatoes well. Onions for tomatoes in Polish are cut into rings or half rings, greens are placed in whole sprigs or cut with a knife, but not too finely.
• To give the snack a piquant taste, you can add mustard seeds, hot capsicum rings, whole or chopped garlic cloves.
• The main ingredients are placed in a jar in layers, with the onion being the top layer.
• To improve the safety of the product, Polish tomatoes are most often sterilized in jars. If the recipe calls for this manipulation, it is better to use small and equal-sized jars for snacks - from 0.5 liters to 1 liter. If sterilization is not provided, you can choose larger jars, up to 1.5 liters. Such snacks are usually not preserved in three-liter jars.
• Polish-style tomatoes can only be closed with metal lids that ensure a tight seal. They can be screw or turnkey, but new, undeformed, without damage. Plastic lids will not work.
• Both lids and jars must be thoroughly washed and sterilized before use. For the purpose of sterilization, the lids are boiled, the jars are treated with steam or heated in the oven.

It is recommended to store Polish tomatoes in a cool place, but these canned goods do not explode even at room temperature.

A simple recipe for canning tomatoes for the winter with garlic

I offer you an unusual recipe for such a preparation. This time we will include herbs, garlic and bell pepper. Everything is prepared very simply, without vinegar and sterilization.

Popular articles What to do to make tomatoes turn red faster in a greenhouse

In winter, such yummy food is simply irresistible! You can eat it like a salad, adding some onion here. You can drink the liquid, or you can use it in borscht or sauces. In a word, there is a use for it in any case! You just need to cook. Begin!

Grocery list:

Take all ingredients by eye.

Preparation:

You can sterilize the jars. But we will pour boiling water over them twice and eventually hot sauce. Therefore, there is no need to waste time on additional warming up. It is enough to rinse them thoroughly along with the lids and turn them over to drain the liquid.

For the sauce we need juicy, soft tomatoes. Their appearance does not matter - the main thing is that they are tasty and not spoiled.

In addition, we are preparing pickling tomatoes, which we plan to preserve whole. They should be dense, ripe and small in size.

Wash the vegetables, lightly dry them or simply place them on a towel to drain.

We pierce each fruit that is intended for pickling in the middle, where the stalk grew, approximately to the middle into the pulp.

Wash the celery or parsley thoroughly. At the bottom of each jar (in this case, they are liter) we put a sprig of greenery, one bay leaf and a pinch of peppercorns.

Now fill with fully prepared tomatoes.

Place the garlic cloves in warm water for 10 minutes. This will make it easier to peel. Then we remove the husks and crumble about 1-2 cloves into each container.

Pour boiling water over it. To prevent the glass from cracking from sudden heat, distribute the liquid gradually, alternately into each container. Cover with a lid and leave for 20 minutes.

Wash the sweet bell peppers, remove the seeds and cut into small pieces. Transfer to a saucepan to cook the sauce.

We process our tomatoes for filling using a blender or three graters. You can remove the skin first. And then, if you want, you can rub it through a sieve. Then the sauce will be homogeneous. But we didn't.

Pour the mixture into a container with pepper and put it on fire. Salt to taste. Please note that the mixture should be slightly salted so that some of it can be added to the vegetables. If the mass is sour, you can add granulated sugar. But when sweet tomatoes were used, it is not necessary to sweeten them. In any case, taste it.

Boil the mixture after boiling for 10 minutes.

In the meantime, drain the water from the jars and pour a new portion of boiling water. This time we let it sit under the lid for about 10 minutes. Then we filter it again.

Pour the prepared hot sauce to the very top of the jars.

It's time to seal tightly and turn upside down. Cover with a thick blanket or towel. The next day, when the pieces have cooled, you can transfer them to the cellar or pantry.

Maximum taste, benefit and pleasure in one jar! In addition, this preparation is very practical. After all, it can not only be consumed in its pure form, but also used in all dishes where tomato paste or fresh tomatoes are needed.

It’s very easy to prepare tomatoes in their own juice at home. I think after reading my recipes you already understand this. Even without vinegar, they are easily preserved. The main thing is to warm the vegetables well before pouring the sauce.

They are often topped with juice from fresh vegetables or marinade from tomato paste. But no less tasty and healthy is the recipe in juice itself, literally. In this case, the fruits are used without skin and sterilized in jars until the natural liquid is released.

In a word, there are many recipes for cooking. And it is impossible to say unequivocally which one is better. Choose any one and try it for your health!

Come visit us more often! Goodbye!

Classic recipe for Polish tomatoes for the winter

Composition (per 1.5 l):

• tomatoes – 1 kg;
• onions – 0.2 kg;
• dill greens – 100 g;
• garlic – 3 cloves;
• refined vegetable oil – 30 ml;
• table vinegar (9 percent) – 30 ml;
• sugar – 30 g;
• salt – 10 g;
• water – 0.5 l.

We invite you to familiarize yourself with Cedar oleoresin with linseed oil (Turpentine balm) 10% 500 ml
Method of preparation:

• Wash the tomatoes, dry with a towel, cut into slices of equal size, removing the seals around the stalks.
• Wash the dill, let it dry, cut it.
• Crush the garlic cloves with the flat side of a knife, chop finely, mix with chopped dill.
• Peel the onion, cut into thin half rings or even quarter rings if you have large onions.
• Sterilize jars and matching lids.
• Place half of the tomatoes in the jars.
• Place half the onion on top, and place the dill and garlic mixture on top of the onion.
• Fill the jars with the remaining tomatoes and top with the remaining onions.
• Pour the oil and vinegar directly into the jars.
• Boil water, dissolve sugar and salt in it, boil for 2-3 minutes.
• Pour hot brine over the tomatoes and cover the jars with the prepared lids.
• Place a towel on the bottom of the pan and place cans of tomatoes on it. Pour warm water into the pan until the level reaches the hangers of the jars.
• Sterilize the jars for 10–30 minutes depending on their volume (10 minutes for every 0.5 liter).
• Carefully remove the jars from the water and roll them up.
• Turn the jars over and cover with a blanket. Leave to cool in a steam bath for better preservation.

After cooling, the jars of tomato salad can be put away in the pantry or any other room where you store supplies for the winter.

Composition (for 4 l):

• tomatoes – 2.5 kg;
• onions – 150 g;
• parsley – 50 g;
• basil – 50 g;
• hot capsicum – 0.5 pcs.;
• garlic – 10 cloves;
• bay leaf – 4 pcs.;
• black peppercorns – 16 pcs.;
• allspice peas – 12 pcs.;
• refined vegetable oil – 80 ml;
• table vinegar (9 percent) – 100 ml;
• sugar – 20 g;
• salt – 20 g;
• water - how much will go into the jars.

Cooking method:

• Wash the ingredients and let them dry.
• Cut the tomatoes into large slices, chop the parsley and onion with a knife, cut the garlic into pieces of minimal size, onion into half rings, and pepper into thin rings.
• Sterilize the jars and boil the lids that fit them.
• Place spices in jars. Place pepper rings on the bottom.
• Fill the jars with tomatoes, topping them with onions, herbs and garlic.
• Add salt and pepper to each jar. Pour vinegar and oil into jars.
• Boil water, pour boiling water over vegetables. Sterilize the jars in a water bath for 20 to 60 minutes, depending on their volume. Seal tightly, turn over, wrap.

We invite you to familiarize yourself with Planting three types of coniferous trees to decorate a site

This version of Polish tomatoes will appeal to lovers of savory snacks.

Polish-style tomatoes are a ready-made salad of tomatoes with onions and herbs, often supplemented with garlic and sometimes with hot pepper. If you prepare it for the winter, you won’t have to think about how to treat unexpected guests - you will always have a tasty and aromatic snack at hand.

The classic recipe for Polish tomatoes for the winter is one of the most common. This is what many housewives use to create preserves. To pickle vegetables you will need the following ingredients:

• kilogram of tomatoes;
• one onion;
• two peppers;
• head of garlic;
• 200 ml oil;
• greenery;
• 150 ml vinegar.

The following components are used to create the marinade:

• liter of water;
• 100 g sugar;
• 50 g salt.

Before you start preparing the snack, you need to spend a little time preparing the container. Each jar is thoroughly washed with a soda solution and rinsed with clean cold water. Then they should be wiped with a towel.

First you need to rinse the dill well, shake it and chop it. After this, the garlic is chopped and mixed with chopped herbs. Then you need to start preparing the tomatoes. The dirt is removed from each tomato, it is cut into several pieces, after which they are mixed with the rest of the ingredients and placed on the bottom of the container.

Once you've finished with the tomatoes, you can move on to the onions. Before putting it in jars, you need to peel it and cut it into rings. Then everything is sprinkled with dill and mixed thoroughly.

When all the ingredients are distributed among the seaming containers, you need to make the marinade. To prepare it, add several liters of water and a little salt and sugar to the pan. The marinade is brought to a boil and poured into the container. After this, add vegetable oil and vinegar.

Before twisting, all jars with preservation must be sterilized. To do this, they are placed in a large pot of water and boiled in it for about 20 minutes. The water in the pan should cover the jars three-quarters of the way.

Tomatoes with honey and green stuffing

It is always very interesting to diversify traditional recipes with new approaches and solutions. For honey pickling that tastes original, we need ripe tomatoes, parsley, fresh garlic and marinade. For him for 1 liter. water add 2 tbsp. spoons of salt and 1.5-2 tbsp. spoons of honey.

The tomatoes are washed and their stems are cut out. Finely chop the garlic and parsley and use this mixture to start the hole in the tomatoes that was formed after removing the stems. All parts necessary for the marinade are combined and brought to a boil. The finished tomatoes are placed in sterilized jars and the boiled marinade is poured over them. Then you should wait 10 minutes, carefully drain the marinade, boil it again and fill the jars again. After this, the tomato preparations can be covered with lids.

Fans of spicy snacks will really like the taste of tomatoes stuffed with garlic and herbs. And the delicate taste and aroma of honey will make this preparation a favorite at home for dinner.

Without sterilization

This recipe is often used by people who do not want to spend time sterilizing containers. To prepare this preservation you will need the following ingredients:

• 500 g tomatoes;
• bulb;
• two heads of garlic;
• parsley;
• 150 ml oil;
• 100 ml vinegar;
• bay leaf;
• 70 g salt;
• 100 g sugar.

We suggest you read: Is duck meat healthy and who is it suitable for?

First you need to start preparing the greens and vegetables. All tomatoes are washed, separated from the stalk and cut into four equal parts. The onion is cut into small half rings, the parsley is chopped with a knife. Then the chopped ingredients are placed in jars in layers, which can be alternated in different orders.

Having placed all the ingredients in jars, you can start preparing the marinade. To create it, add a little salt and sugar to a pan of water. All this is boiled on a gas stove for 10 minutes and added to the vegetables.

The containers are rolled up with lids and transferred to the cellar.

How to prepare tomatoes for drying?

Wash the tomatoes and cut lengthwise or crosswise into 2-4 pieces. Cut large round tomatoes into thick ring-shaped slices, and cut small ones lengthwise into halves or quarters so that they dry evenly.

Clean the prepared halves from the partitions and stems. Using a regular spoon, remove the middle with the seeds to create a boat with dense elastic walls. Remove or leave the skin at your discretion. Tomatoes without skin will dry out faster, but with skin they are more piquant and will hold their shape better. Leave them to dry thoroughly. Sometimes tomato pieces are marinated before drying, but this is not necessary.

Polish tomatoes with dill and parsley

Composition (per 3 l):

• tomatoes – 2 kg;
• onions – 0.3 kg;
• dill – 50 g;
• parsley – 50 g;
• garlic – 3 cloves;
• bay leaf – 3 pcs.;
• black peppercorns – 12 pcs.;
• table vinegar (9 percent) – 60 ml;
• refined vegetable oil – 60 ml;
• sugar – 60 g;
• salt – 30 g;
• water – 1 l.

• Prepare the tomatoes by washing, drying and cutting into pieces. Be sure to remove any areas of white, hard pulp from the stem area.
• Wash the greens, let them dry, cut off the rough stems, leaving only the leaves on the tender branches.
• Peel the garlic. Wash and dry the spices.
• Sterilize the jars. Place bay leaves, peppercorns, and garlic cloves over them. Add a sprig of dill and parsley.
• Place a layer of tomatoes, on them put a layer of onions cut into thin rings, a few sprigs of parsley and dill. Continue filling the jars, alternating between tomatoes, onions and herbs. Place an onion ring on top.
• Pour the appropriate amount of oil and vinegar into each jar.
• Make a brine from water, sugar and salt, boiling it for 5 minutes.
• Pour brine over the tomatoes.
• Sterilize jars of salad in boiling water for 10–30 minutes and seal.
• Leave to cool upside down under the blanket.

According to this recipe, the appetizer is even more aromatic than the previous one and has a milder taste. It costs just as well.

Canned Tomato Recipes

When the theoretical part has been studied, the rules are clear, then you can start practicing. There are a great many ways to preserve tomatoes for the winter - choose according to your taste and capabilities.

Classic recipe

The brine according to this recipe turns out to be transparent and does not become cloudy, the taste of the tomatoes is slightly sweet, without pronounced acidity. The ingredients are measured using tablespoons. Marinade recipe:

With bay leaf and garlic

This recipe has less sugar, so it will appeal to those who prefer saltier tomatoes. Garlic adds heat and flavor. It is better to take tomatoes that are small and dense, of good ripeness. For a one and a half liter jar you will need about a liter of liquid, maybe a little more.

With bay leaf and sweet pepper

A very pleasant and spicy combination. Peppers are usually eaten faster than tomatoes. Ingredients for 1 liter:

Despite the impressive list of components, the process itself is simple.

With bay leaf and cloves

Marinated tomatoes with cloves and bay leaves are a classic. This appetizer will appeal to most lovers of salted vegetables. It goes best with potato dishes and meat. Ingredients:

You can try it in a month, but it’s better to wait a little longer so that the tomatoes are saturated with the marinade as much as possible.

With mustard seeds and bay leaves

Classic recipe without sterilization. The tomatoes are very spicy and lightly salted. This snack can be eaten by diabetics, since there is no sugar in the marinade, and by hypertensive patients - in moderation! For this recipe you will need:

How to prepare finger-licking tomato slices without sterilization

Many people know recipes for canning tomatoes in slices.
However, most recipes come with sterilization. The same preparation is made without sterilization, which significantly reduces its preparation time. At the same time, tomatoes turn out no less tasty in a sweet, slightly sour marinade. Pre-wash and sterilize liter jars, boil the lids separately.

For cooking you will need fruits, preferably plum-shaped varieties. On average, one liter jar takes 500 g of fruit. The number of tomatoes depends on how many preparations you want to make. You can add bell pepper to the preparation, but this is not necessary.

Also, per one liter jar you will need:

• 1 onion,
• 5 peas of allspice,
• 1 sweet pepper,
• 0.5 tsp. 70% vinegar essence,
• vegetable oil - 1 tbsp. l.,
• Parsley.

For marinade per 1 liter of water:

• salt - 1 tbsp. l.,
• Sugar - 3 tbsp. l.,

Preparation

First we prepare the products.

• Cut the tomatoes into halves or quarters, depending on their size;
• Cut the onion into rings;
• We do not chop the parsley finely, or you can not chop it at all.

We fill the jars in the following sequence:

• put a few peas of allspice at the bottom of the mountains,
• parsley,
• a few slices of onion,
• bell peppers, cut into squares
• Place chopped tomatoes on top
• and at the very end we put onion rings and parsley on top again.

While we fill the jars, boil water in a separate pan. As soon as the water boils, pour hot water over the tomatoes. Cover the jars with lids and leave to warm for 30 minutes.

When the time is up, prepare a fresh marinade. To do this, take water in multiples of 1 liter. Add salt and sugar based on the ingredients per 1 liter, that is. If you are preparing 3 liters of marinade, then multiply the amount of salt and sugar by three. Boil the marinade for 3-5 minutes. In the meantime, the marinade is boiling, in the meantime, drain the water from the tomatoes; we don’t need it.

Fill the tomatoes again with fresh hot marinade and pour 0.5 tsp into each jar. vinegar essence and 1 tbsp. l. vegetable oil.

Next, we seal the jars with lids, check them for leaks, turn them over, and cover them with a blanket. Leave it like this until it cools completely.