Tomato halves for the winter: finger-licking recipes without sterilization, with butter, with onions, with garlic, sweet, in their own juice

Prepared by: DenisovaSveta

10/17/2020 Cooking time: 40 min

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We prepare tomatoes in halves with onions and garlic for the winter. Cut tomatoes are salted much faster than whole fruits, and they also have a pleasant salad taste.

Rules for canning tomatoes in halves

The general rules of preservation remain the same regardless of the type of tomato harvested, but there are tips that are only suitable for halved tomatoes:

The tomatoes should be ripe, but firm and with a strong skin. Fruits should be selected that are not bruised, whole and beautiful, without signs of disease or rot.
The incision must be made strictly along the septum. In this case, the fruits will remain intact during temperature treatment and will look beautiful in the jar.
Experienced housewives advise placing tomatoes with the cut side down so that more fruit can fit into the jar.
During the filling process, it is recommended to shake or tap the jar so that the components fit more tightly and more can fit into the container.
If the jars are not wrapped after seaming, the result will be stronger and more complete. Wrapping will make the fruit soft. In this case, the hostess herself decides what is best for her.

Which varieties to choose for packing is also a matter of taste, but in any case it is better to choose less fleshy tomatoes so that they do not spread in the jar and retain their appearance throughout the winter.

In addition to tomatoes and bay leaves, allspice, basil, as well as other spices and herbs are added to the preparation.

Selection and preparation of product for pickling

Particular attention should be paid to preparing vegetables for canning. Selecting and preparing a product for pickling is an important stage on which the quality of the product will depend.

Choose firm varieties for pickling, including pink ones.
If possible, cut the fruit along the flesh between the seeds - you can mark them according to the shape near the stalk. Then the vegetable will retain good shape when canned. If you are unable to cut this way, it is recommended to clean out the seeds.

Carefully place the vegetable halves in the container with the cut side down, this will allow more of them to fit.
To gently shake the stacked vegetables without deforming them, place the jar on a rolled-up cloth (or a towel) and tap it lightly on the table surface.
After sterilization, there is no need to wrap the jars - this softens the vegetables. Leave the bottoms upside down until they cool, and after cooling, make sure the lids are not leaking. If they still leak, re-roll them with a machine.

Tomato halves without sterilization

For the winter, halved tomatoes with onions are salted much faster than large tomatoes and have a pleasant salad taste. To prepare finger-licking tomatoes, use the classic recipe of halves without sterilization.

The ingredients are:

5–6 tomatoes (per can);
2 tbsp. spoons of vegetable oil;
9% vinegar - 2 tablespoons;
3 tbsp. spoons of sugar;
2 tablespoons of salt;
3 onions;
6 cloves of garlic;
black peppercorns and allspice;
2 cloves;
bay leaf - 5 pieces.

The cooking process is also not difficult:

Wash the fruits, cut in half,
Cut the onion into rings and divide the garlic into 4 parts.
Sterilize the jar and place tomatoes and onions in layers.
Gradually add all the seasonings so that they are equally distributed throughout the container.
The last layer should be onions, spices and garlic.
You can add homemade adjika on top, then the recipe will turn out more delicious.
Boil half a liter of water in a saucepan with the addition of salt, granulated sugar, vegetable oil and vinegar.
Pour the marinade over the tomatoes, if there is room left, add boiling water.
Immediately roll up and turn the jar over.

After a while, you can lower them into the basement or cellar; the tomatoes are ready for consumption and will last through the winter without any sterilization.

How to prepare tomatoes in halves for the winter

Among the many recipes, there are the most successful and popular recipes for preparing tomatoes in halves for the winter. Surely, among them there will be those that will take pride of place in your family’s collection of recipes. We recommend trying each of them.

Classic recipe for the winter “You'll lick your fingers”

Vegetables pickled in this way got their name for a reason. According to the classic recipe for the winter - “You'll lick your fingers” - they really turn out very tasty.

We provide a list of products for 3 liter containers:

tomatoes - until filled;
garlic - 1 clove;
onion - 1 small onion;
vinegar - 1 tablespoon (without slide);
bay leaf - several leaves;
dill - 1 bunch;
salt - 3 tablespoons (without a slide);
sugar - 8 tablespoons;
water (boiling water) - 3 liters.

The brine is prepared from water, as well as sugar and salt, which are added to it after boiling. Spices are placed in a jar, then tomatoes are added, vinegar is poured in, then the contents of the jar are filled with brine to the brim. The resulting pickling should be left to sterilize for 7 minutes and rolled up.

Without sterilization

Most often, pickling is sterilized, but you can repeat the canning recipe described above without sterilization. This is allowed because tomatoes contain quite a lot of acid.

However, if the year turns out to be fruitful for sweet tomatoes, it is allowed to add additional acid to the salting.

With onions and butter

The name of this recipe alone whets your appetite! Butter and spicy pickled onions - what could better complement homemade tomatoes? This recipe is in many ways similar to the classic one. Here we will look at the method of salting tomatoes with onions and oil in a washed 1-liter jar. To do this you will need:

tomatoes - until filled;
onion - 1-2 onions;
garlic - 3 cloves;
vegetable oil - 2 tablespoons;
salt - 3 tablespoons;
sugar and vinegar - 2 tablespoons each;
dill, parsley, allspice, cloves;
water - 1 liter.

The brine is prepared from boiling water, salt, sugar, vinegar and half the spices. The remaining spices are placed in a container for pickling. Cut the onion into rings and place in a container alternately with the tomatoes. Next, oil is poured in, followed by brine to the brim. Leave for 7 minutes, then roll up.

With hot pepper

If you are one of the lovers of savory snacks, you will definitely love this method of salting tomatoes with hot peppers. For a three-liter jar you need:

tomatoes - until filled;
chili pepper - 4 pieces;
garlic - 1 head;
onion - half an onion;
carrots - half a root vegetable;
bell pepper, parsley, dill, bay leaf, allspice, cloves;
sugar - 5-6 tablespoons;
salt - 2-3 tablespoons;
vinegar - 2 tablespoons.

Carrots and onions need to be cut into circles. Spices and vegetables are placed in a container for pickling and covered to the top with tomato halves. The salting is poured with boiling water to the brim, after which it must be left for five minutes, pour out the water and repeat. Pour the refilled water into a separate container for brine, add salt, sugar and vinegar, mix and pour into the jar. Leave the brine open for 7 minutes, then roll up the lid.

With mustard

This marinating method is not too different from the classic recipe. The difference is that the 2 tablespoons of sugar in the mustard recipe are replaced with 2 tablespoons of mustard powder. When preparing, pour the mustard into the bottom of the jar, then follow all the steps as in the “Finger-lickin’ good” recipe and close.

With basil

Many world-famous chefs note that basil is a faithful companion to tomatoes. The method of preparing salted fruits with basil can rightfully be considered one of the most successful.

The ingredients are the same as in the classic recipe, but you need to add a tablespoon of oil and basil, purple and green. Preparing the brine and placing the ingredients in the jar is classic. We can it in the same way - leave it for 5-7 minutes and close it.

With onions and garlic in 1 liter jars

Sometimes it becomes necessary to marinate your favorite snack in a small container. We calculated the method for preparing tomatoes with onions and garlic in 1 liter jars - in order to repeat the recipe correctly.

The proportions of most vegetables and spices are the same as previous recipes. To them you should add half a horseradish leaf, one whole bay leaf, a spoonful of deodorized vegetable oil and 7 medium allspice peas.

We make the marinade from boiling water with the addition of salt and sugar. Place the ingredients in the jar in the usual sequence - spices and herbs, then tomato halves to the top of the jar. After this, oil, vinegar and finally brine are poured to the brim.

Sweet tomatoes halved

There is a special salting method for sweet tomatoes. To do this you need:

sweet tomatoes in halves - until the jar is filled;
garlic - 1 clove;
bell pepper - 1 piece;
chili pepper - ¼ piece;
bay leaf - 1 piece;
vinegar - 1 tablespoon;
salt - 1 tablespoon;
sugar - 2 tablespoons;
water - 2 liters.

Place additional vegetables and spices in a jar, then fill it with tomato halves and pour in vinegar. Prepare a classic marinade from boiling water with salt and sugar, add salt and close after 5-7 minutes.

Without vinegar

Vinegar is a common, but not at all obligatory, component of winter pickling. If you want to make tomatoes without vinegar, we recommend using this recipe. The list of ingredients is the same as in the recipe “With onions and garlic in 1 liter jars”, but instead of vinegar we add ascorbic acid at the rate of 1 tablet per ¾ liter. In addition, if desired, you can add selected currant and cherry leaves.

There is no need to prepare the brine for this recipe. The ingredients are placed in jars according to the classic recipe, after which they are filled with boiling water and closed after 5 minutes.

Tomato halves with oil for the winter

The peculiarity of this recipe is that it turns out to be a complete salad. When you open a jar in winter, you don’t have to add anything to it.

Ingredients:

tomatoes - how many will fit into the jar;
bulb;
a large spoon of vegetable oil;
3 pieces of cloves;
10 peppercorns;
liter of boiling water;
sugar - 3 tbsp. spoons;
salt - 1 tbsp. spoon.

Step-by-step cooking recipe:

Place onion, cut into rings and spices at the bottom of the jar.
Pour oil.
Place the fruits.
Make a brine from water, salt, sugar.
Pour over the tomatoes.
Close the lid and leave to sterilize for 15 minutes.
After cooling, remove to storage.

Since this recipe does not include vinegar, the seaming should be sterilized. But to be sure, you can add vinegar, it won’t make things worse.

Marinated tomatoes in halves for the winter according to a recipe with photos

Do not rush to juice large, fleshy tomatoes or use them for making salads, lecho, or sauces. You can make a very tasty snack from them. Sweet tomatoes in halves will perfectly complement any side dish and will be appropriate on the festive table and in the everyday menu.

By the way, a little later, in the fall, you can make a salad of green tomatoes for the winter. Very tasty. A whole selection of recipes has been prepared for you at the link.

Tomatoes of the “cream” variety are ideal for this preparation, but you can use others, the main thing is that they are dense, without damage or stains on the skin. The marinade also turns out very tasty, sweetish-spicy with a barely noticeable sourness.

To prevent the tomatoes and brine from being too spicy, the garlic cloves are left whole and only allspice is added. After steeping, the tomatoes absorb the marinade, and you can feel the natural taste of tomatoes, as well as the sweetness and spicy aroma of spices and garlic. Try it, the tomatoes are very tasty!

Ingredients:

tomatoes – 500 g;
garlic – 2-3 cloves;
bay leaf - 2-3 leaves;
allspice – 10-12 peas;
sugar – 50 g;
salt – 1 tsp. without slide;
vinegar 9% strength - 1.5 tbsp. l;
dried or fresh dill - 2-3 umbrellas (optional).

Preparation:

Cut the tomatoes in half. We do not cut out the place where the branch is attached in order to damage the pulp less. We do not remove the skin. Peel the garlic cloves and leave them whole. But if you need to make the marinade spicier or enhance the aroma of garlic, cut it into slices.

Wash jars and lids with hot soda solution and rinse under clean water. Place bay leaf, garlic on the bottom, sprinkle peppercorns. If desired, you can add an umbrella of fresh or dried dill.

Fill the jar tightly with tomato halves, placing the tomatoes cut side down.

Boil water in a kettle or saucepan, about one liter. Carefully pour in the tomatoes and cover with lids. Leave to steam for 15 minutes.

Drain the water from the tomatoes into a saucepan, add salt and sugar. Stirring, boil again until the crystals dissolve.

After two minutes, pour vinegar into boiling water and immediately remove the marinade from the heat.

Pour into jars, filling up to the neck. Roll up with a machine or seal hermetically with threaded lids.

We wipe the jars and put them on the lids. For additional warming, wrap it in thick towels or a blanket and leave it like that for a day.

After cooling, remove the seams to a cool, shaded place without direct sunlight. The halved marinated tomatoes will be ready in about a month. Good luck with your preparations and bon appetit!

Tomato halves with onions

Tomato halves with onions and butter are most often rolled up. This cooking option is simple and does not require much time. And in winter, the finished product is on the table. It is possible to cook tomatoes in halves without oil, using only onions and marinade ingredients.

To prepare fruits with onions you will need:

tomatoes;
onions, at least 1.5 onions in each container;
3 cloves of garlic;
3 cups granulated sugar;
3.5 liters of water;
2 cups vinegar;
2 tablespoons of salt.

The recipe for making tomatoes in halves is finger-licking good:

Cut the onion into thick rings and place on the bottom of a glass container.
Prepare a marinade of water and salt with sugar, vinegar, and all the spices.
Place the garlic and tomatoes on the onions and pour in the marinade.
Boil for 10 minutes.
Roll up and turn over.

As a result, the tomatoes will remain strong and do not spread, and during the winter they can be used both as a separate dish and as an addition to salad.

Useful properties of tomatoes

Tomato fruits have won the love of people not only for their wonderful taste. There are many known beneficial properties of tomatoes:

have a positive effect on blood composition;
thanks to a large number of vitamins, they strengthen the immune system;
have a good effect on the condition of the skin;
improve heart function;
have a beneficial effect on men's health;
effectively break down toxins that enter the body when smoking;
promote weight loss.

As we can see, there are many reasons to love these tasty and healthy fruits and strive to benefit from them not only in the summer season, but also in winter.

Sweet tomatoes halved

The ingredients for sweet tomatoes are:

fruits as they are placed in the jar;
100 grams of sugar;
a teaspoon of salt;
black peppercorns - 5 pieces;
3 bay leaves;
3 tbsp. spoons of vinegar;
4 cloves of garlic;
2 branches of dill.

Wash and sterilize jars. Place washed and sliced fruits there. Place dill sprigs or an umbrella and garlic on the bottom. Pour boiling water over the jars. Then pour boiling water into a saucepan and add salt, sugar, as well as vinegar, pepper and bay leaves. Bring the marinade to a boil and simmer for 3 minutes. Pour over the tomatoes and roll up immediately.

You can also store sweet tomatoes in your apartment on the balcony, as long as the temperature does not drop below zero.

Making tomato halves - recipe for 1 liter jar

Fans of spicy pickled vegetables will enjoy tomatoes prepared according to the given recipe. Due to the presence of hot pepper and bay leaf, the filling turns out to be spicy and aromatic, just like tomatoes. The given quantity of components is indicated per 1 liter jar.

Ingredients:

tomatoes - how many will go in;
onion – 1 head;
parsley - 3 sprigs;
garlic cloves – 4 pcs.;
hot pepper – ½ piece;
peppercorns – 6 pcs.;
vegetable oil – 3 tbsp;
water – 500-600 ml;
table salt – 1 tbsp;
granulated sugar – 1 tbsp;
table vinegar (9%) – 35 ml.

Preparation:

Prepare the jars by placing sprigs of green parsley, chopped hot peppers and peas on the bottom. Add bay leaf and halved garlic cloves, as well as sunflower oil for flavor. Cut the tomatoes into halves, remove the stem and place tightly together in a jar, cut side down.

Pour the specified volume of water into the pan and bring to a boil. Then add flavor by adding salt and sugar. After two minutes of cooking, add vinegar and remove from heat. Immediately pour the marinade over the tomatoes and cover with a metal lid. Sterilize the jars for 10 minutes after boiling, and then roll up. Store under additional heat until completely cool, then store in the basement or pantry.

Tomato halves with garlic

Excellent recipe using adjika. For the recipe you will need 1 tablespoon of adjika. Place tomatoes in sterilized jars interspersed with halves of garlic cloves.

Place a bay leaf in the middle. Sprinkle salt, sugar, and a spoonful of adjika on top. You can pour a tablespoon of 9% vinegar directly on top.

Pour boiling water over all this directly from the stove. The water should still be boiling. Place another bay leaf on top and immediately roll up the jar.

Store in a dark place with low temperature. This could be a basement and cellar, as well as a balcony or even a refrigerator.

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We pick ripe large tomatoes and wash them thoroughly. Onions and garlic need to be washed and peeled.

Let's prepare the remaining components. Vinegar on sale often comes in a high concentration, 70%, and is diluted with cold boiled water 1:11. The result is table vinegar of normal pungency, with a strength of 9%. It is ideal for use in home canning.

Cut out the attachment point of the stem of the tomatoes and cut the fruit in half. If you get your hands on a larger fruit, feel free to cut it into 3-4 pieces. There is nothing wrong with this retreat.

Cut the peeled onion into half rings, and cut the garlic cloves into 4 parts.

Sterilize a glass jar with boiling water, drain it and begin laying out layers of onions and tomatoes. Add garlic, seasonings and bay leaf pieces gradually, after laying each layer. Lightly shake the jar to better compact the fruit.

We finish laying the last layer of tomatoes with onions, garlic and spices.

To add a special charm to this preservation, you can add a teaspoon of homemade or other adjika, the tomatoes will be simply licking your fingers.

In a separate clean saucepan, boil 0.5 liters of water, add salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil and pour the tomatoes in halves. With this method, it is almost impossible to guess the amount of marinade. Fill the jar with clean, boiling water.

Immediately close the jar with a sterilized lid. Tomato halves are ready for the winter. Turn the jar over and let it cool. We remove the tomatoes in halves for the winter without sterilization in a cool, dark place.

Recipe No. 2. Tomato halves with garlic and adjika for the winter

Pickling or pickling halved tomatoes is gaining popularity. With this technology, tomatoes (when they are ripened in the marinade) acquire a completely different, more salad-like flavor than whole salted ones. This results in accelerated penetration of all marinade components into the tomato halves. Onions or garlic also receive tomato impregnation. Alternatively, you can prepare such a salad by taking more garlic instead of onions and adding a little homemade green adjika to each jar, which we prepared in this recipe. This vegetable preparation for the winter will be in demand and appreciated by lovers of spicy vegetable snacks.

Ingredients for 0.6 l:

tomatoes – 5 kg;
garlic, cloves – 6 pcs.;
homemade green adjika – 1 tbsp. l.;
sugar – 3 tsp;
salt – 1.0 tsp;
vinegar 9% - 1 tsp;
bay leaf to taste.

Let's start preparing halved tomatoes with garlic for the winter

Let's prepare homemade tomatoes. These are the remnants of this summer's harvest. Tomatoes need to be washed well, sorted and stems removed.

Homemade adjika was stored in a glass jar. Its remainder in the jar is approximately 1 tablespoon. Adjika does not know what mold is due to its composition. Therefore, it makes no sense to scrape it out of the jar and sterilize the dishes. We will marinate halves of tomatoes for the winter directly in the remains of adjika. The head of garlic must be divided into cloves and peeled.

Cut the washed tomatoes into halves and remove the base of the stalk from each half. Cut the garlic cloves into halves lengthwise.

Place the tomato halves and pieces of garlic into a glass jar with the remaining green adjika. You can put a bay leaf in the middle of the jar. We are trying to compact the contents of the jar a little. There is no need to use force; you can crush all the tomatoes. Add sugar and salt on top. We add a little salt, because homemade adjika is a rather salty seasoning.

Pour 1 teaspoon of 9% vinegar directly onto the sugar and salt.

Directly from a kettle of boiling water, we fill our jar with halved tomatoes and garlic, marinated for the winter, with boiling water. Pour boiling water carefully, as a bubble containing air and drops of boiling water may escape from the jar. Let's wait a little, stir the jar and release the remaining air from the tomatoes. Place another bay leaf on top.

Close the jar with a sterile lid and turn it over. Don’t let dissolved adjika scare you with its color. Its strength lies in the pungency and aroma of a dozen spices and Caucasian herbs. The jar should cool down. Tomato halves with garlic are ready for the winter. We put the workpiece in a dark place.

Tomato halves in their own juice

For this recipe, it is better to take fleshy tomatoes that will be used for juice. At the same time, strong fruits that can be cut are suitable for placing in a jar. Tomato halves in their own juice cook very quickly. You can also use store-bought tomato juice.

Soft and overripe tomatoes need to be processed into juice and then rubbed through a sieve. Place the tomatoes in a jar and pour boiling water over them. After this, let stand for 5 minutes and drain the water. Place peppercorns, cloves, and garlic in a jar. Pour 5 tablespoons of sugar, 1 tablespoon of salt into a separate pan, add juice and bring to a boil. Drain the water from the jars and add boiling juice.

Pickling tomatoes in halves

Salted tomatoes in halves turn out to be very tasty, and the cooking recipe is extremely simple. Ingredients:

tomatoes;
onion garlic;
peppercorns, bay leaf, sunflower oil;
salt and sugar.

Step by step recipe:

Place garlic, pepper, and bay leaves at the bottom of sterilized jars.
Cut the tomatoes.
Cut the onion into half rings.
Place the fruits interspersed with onion rings.
Prepare the marinade.
Pour boiling marinade into jars.
Sterilize.
Roll up and turn over.

This is the simplest classic recipe for making salted tomatoes for the winter.

Subtleties of cooking

There are a number of subtleties of preparation, thanks to which you get tasty and piquant canned tomatoes, cut in half.

Knowing a few simple secrets, you will successfully cope with this preparation.

When canning, the products are sterilized and therefore do not require any pre-treatment other than washing. But the lids must be boiled.
Use a variety of herbs and spices to add extra flavor.
The taste can change significantly if you use vinegar.
When adding ingredients to pickling, pay special attention to the dosage of salt and vinegar - too much or too little can ruin the taste of the snack.

Recipe for halved tomatoes with parsley and hot peppers

This recipe differs from the previous one only in that it contains only parsley from the greens, and in addition to the other ingredients, hot pepper is added. This is a culinary masterpiece for thrill seekers.

The marinade must be made from sugar, salt, water, and vinegar. Pour the resulting marinade over the tomatoes, or rather, their parts, which are interspersed with parsley and hot pepper pods. Immediately after filling, you need to roll up the jars. If vinegar is not added, then you should first sterilize the containers with the workpiece for 15 minutes.

How to close tomatoes in Czech style with onions for the winter?

Such tomatoes can become real decorations for the table and even the cellar. They will not only be very tasty, but also incredibly healthy. After all, each vegetable adds its own touch of vitamins and flavor. And you don’t have to worry about spending a lot of time or complicated products. This recipe is also crazy simple.

Ingredients:

Tomatoes – 1.5-2 kg
Onions – 4-5 pcs.
Bell pepper (any color) – 5-6 units
Peppercorns – 7-8 grains
Garlic – 5-6 cloves
Salt – 2 tbsp.
Sugar – 3 tbsp.
Vinegar – 1 tbsp.
Vegetable oil – 2 tbsp.
Water – 1.5 l

Czech version
Preparation:

Tomatoes must be cut into slices, onions cut into half rings, and peppers into rings or strips, 1.5-2 cm thick.
It’s better to lay it out in tiers, because it will look more beautiful. But you can also place onions and peppers along the edges of the jar and between the holes.
And don't forget to add onions and peppercorns.
Prepare the marinade. First you need to boil water with salt and sugar. Let simmer for a few minutes, add vinegar and oil and remove from heat.
Pour brine over the tomatoes and sterilize for 15-20 minutes. Naturally, the time depends on the volume of the jar.
Roll up, turn over and wrap in a warm blanket or blanket. After 2-3 days you can put it away in a designated place (cellar or balcony).

How to roll tomatoes in halves with basil

Basil adds pleasant flavor notes. For the recipe for salted tomatoes in halves using basil, you will need the following ingredients:

halved tomatoes;
3 cloves of garlic;
several peas of allspice and black pepper;
3 sprigs each of basil and parsley;
9% vinegar - spoon;
sugar - a large spoon;
salt - a small spoon;
a large spoon of vegetable oil;
6 tbsp. spoons of sugar and 2 tablespoons of salt.

Step-by-step cooking algorithm:

Place half of all the fruits and half of all the seasonings in jars.
Then add onion rings and half of the remaining seasonings.
Pour boiling water over the tomatoes.
Add salt, sugar, vinegar.
Sterilize for 10 minutes.
Roll up, cool and place in storage.

Sterilization is carried out with a pan lined at the bottom or on a wooden board. This prevents the glass container from cracking. Salting tomatoes in halves according to this recipe is not difficult.

Well, very tasty halves of tomatoes with garlic like in the snow

The incredibly attractive appearance of this blank amazes at first sight. The perfect combination of red tomatoes with white crushed garlic makes you want to try them right away. For a small family, it is better to preserve it in jars with a volume of no more than 1 liter. This is enough for one full meal.

Ingredients:

medium tomatoes – 1.8-2 kg;
garlic cloves – 12 pcs.
black pepper – 18 peas;
allspice – 3 peas;
cloves - 3 umbrellas;
hot pepper - optional;
water – 1.5 l;
sugar – 4.5 tbsp;
salt – 1.5 tbsp;
table vinegar (9%) – 6 tsp.

Preparation:

In this recipe, the amount of ingredients is based on 3 liter jars. Prepare the vegetables, wash them and peel them if necessary. Cut the tomatoes in half and remove the stem using a wedge-shaped cut. Finely grate the garlic; it should be at least 2 tsp ready. for each jar.

Pre-sterilize the canning container along with the lids, then let it dry thoroughly. Place allspice and black pepper on the bottom of the jars, if desired, several rings of hot pepper, as well as one clove umbrella. Place some of the tomatoes in the container, not too tightly so that they do not crush.

Separately, boil water and immediately pour hot water over the workpiece, cover with metal lids and let stand for about 15 minutes. During this time, prepare the marinade. Measure out the required amount of water, boil, add salt and sugar, after five minutes add vinegar and simmer for two minutes after boiling.

While the marinade is cooking, drain the water from the tomatoes and add grated garlic to each jar. Once the brine is ready, turn off the flame and pour the marinade over the vegetables. Next, roll up the lids well, turn the workpiece upside down and let it cool completely at room temperature. After two days, the jars will have cooled down, and the preservation can be sent to the basement.

Preparing tomatoes in halves with mustard

Mustard in this preservation acts as the main preservative. At the same time, the sharp taste and special aroma of the preparation are perfectly preserved. To prepare the mustard preparation, you will need marinade and the remaining ingredients. For the marinade you need:

1 liter of water;
a tablespoon of salt;
3 large spoons of sugar;
9% vinegar - 50 ml.

In each jar you need to put a couple of black peppercorns, 2 teaspoons of mustard seeds, 3 cloves of garlic, a couple of parsley sprigs.

The cooking algorithm is simple and accessible even to young housewives:

Divide the tomato in half.
Place the spices specified in the recipe on the bottom.
Boil water with all the spices.
Pour into jars and leave for 10 minutes.
Pour into a saucepan, boil and pour into jars again.
Twist and turn upside down.
After cooling, place it in storage for the winter.

When using mustard, sterilization is not necessary, since in this case the shelf life is increased due to the natural preservative.

Tomatoes in gelatin with butter. Tomatoes in jelly slices: the most delicious recipe

Delicious ripe tomatoes, marinated in gelatin in neat slices, taste like fresh ones, and during the harvesting process, due to the lack of sterilization, the slices do not spread. My guests love unusual preparations, so no holiday is complete without an open jar of salad.

Required for 3 jars with a capacity of 1 liter:

medium-sized ripe tomatoes - as many as needed to fill the container;
a pair of onions;
filtered clean water – 2 l;
sugar – 100g;
salt – 60 g;
black peppercorns – 2 pcs. on the jar;
9% vinegar – 1 glass;
powdered gelatin – ½ tsp;
clove buds – 2 pcs.;
bay leaf – 3-4 pcs.

Canning is easy for me, since sterilization is not required:

I cut the tomatoes in half, and cut larger specimens into quarters.
I divide the onion into rings.
I soak the gelatin powder and leave it to swell for 10-13 minutes.
I place tomato slices and onion rings in layers in sterile jars.
To fill, I boil water, pour it over the workpiece, and leave it to warm up for 15 minutes, covering it with lids.
I fill it a second time, but in this case I don’t pour the liquid out, but pour it into a saucepan.
I prepare a marinade from water, sugar, salt and spices. The last thing I add is swollen gelatin and vinegar. Stir the marinade until smooth.
I fill the jars with the boiled filling to the very top and wrap the lids on the necks.
I cool the twist for about a day under a warm blanket, then I take the jars to the cellar.

The vegetable pieces will be saturated with the flavors of the marinade, and you can serve them to the table within a month.

Rules for storing tomatoes in halves

After canning, it is important to properly halve red fruits for storage. In this case, they will be able to stand for more than one year. First of all, you need a room without access to sunlight. Then the jars will be safely stored throughout the winter. The temperature should be low and not exceed 8 °C and should not fall below zero. Frozen cans will either burst or simply greatly spoil the taste of the original product.

There should be no mold or droplets of moisture on the walls of the basement or cellar where the preserved food is stored.