Tomatoes with honey for the winter (marinated)

Tomatoes marinated with honey for the winter will be appreciated by all lovers of sweet preparations. In fact, everyone knows the recipes, only the sugar in them is replaced with a bee product, and this gives a certain charm to the preservation. The tomatoes turn out sweet and tender, and you can simply drink the marinade on its own, it’s so pleasant. Sweet lovers of all countries, do not pass by - this page is for you!

We have already prepared sweet tomatoes ; the recipes can be found on a separate page. But these ones with honey should also not be ignored. I offer different options, you can choose according to your taste.

Tomatoes with honey for the winter - a simple recipe without sterilization

The simplest option, considered classic. The tomatoes will be moderately sweet, with a very pleasant marinade.

Take for a liter jar:

Tomatoes.
Clove bud – 1 pc.
Black pepper – 2 peas.
Salt - a teaspoon.
Sugar - a tablespoon.
Dill seeds (or fresh umbrella) – ½ teaspoon.
Vinegar 9% - teaspoon.

Step by step recipe:

Wash the vegetables and pat dry slightly with paper towels.

Use a knife to cut off the place where the stalk was attached, or make a couple of deep punctures with a fork. Then they will be saturated with honey taste faster and better.

Place a clove bud and a couple of peppercorns at the bottom of each jar.

Fill to the top with tomatoes.

Boil water, pour over the vegetables, leave to stand on the counter for 15 minutes so that the tomatoes warm up thoroughly.

After the specified time has passed, pour the infusion into the pan. Boil, season with salt and sugar, throw in dill seeds. Stir until the grains dissolve.

Turn off the burner, immediately pour in vinegar, add honey. Please note that honey is added last, otherwise it will lose its properties and aroma.

Pour out the filling and immediately roll up the turnkey blank. Turn it over and wrap it warmly. Cool the preserved food slowly. After a day, check the lids for leaks. Store in a cool place, although it has been repeatedly tested that in apartment conditions the jars do not become cloudy or explode.

Which tomatoes to choose for canning

Full ripe fruits weighing 50-70 g with dense pulp and thick skin are suitable for preparing pickled tomatoes.
During heat treatment, they will retain their integrity and will not fall apart when removed from the container. It is believed that marinades made from pink and brown varieties are especially tasty. Yellow, orange, plum-shaped, cylindrical and heart-shaped tomatoes look beautiful in a jar and on the table. Raw materials must be fresh, without mechanical damage and traces of harmful insects and microorganisms. Especially for preparations for long-term storage, varieties that meet the necessary requirements were bred - Solnechny, Marinadny, Konservny Kyiv. The varieties Ermak, Zarnitsa, Rocket, and Prometheus have excellent canning properties. They are distinguished by small-sized fruits, they have developed resistance to pathogenic microflora.

Marinated tomatoes with honey and basil - you'll lick your fingers

One of the best recipes with a marinade that you can drink on its own, it’s so delicious.

We take:

Small tomatoes – 1 kg.
Honey – 2 large spoons.
Garlic - head.
Hot pepper - pod.
Basil, purple – 2 sprigs.
Sweet peas – ½ teaspoon.
Dill - 2 umbrellas.
Bay leaf – 4 leaves.
Water – 0.7 liters.
Vinegar 9% - 50 ml.
Sugar - a small spoon.
Salt – 2 small spoons.

How to preserve:

Place basil, dill, peppercorns, and bay leaves in jars.
Prick the tomatoes with a toothpick. Fill the jar, interspersed with chopped hot pepper (you can add the whole thing, but it will be too much).
Make a double fill. The first time with simple boiling water, the second time with marinade. Keep the first water for 10-15 minutes so that the vegetables warm up enough.
Cook the marinade with sugar and salt. Lastly, pour in the vinegar.
Pour the boiling marinade, seal the glass container in any way.
Cool slowly upside down, wrapping it warmly.

How to marinate sweet tomatoes with basil in honey sauce

Another delicious recipe for tomatoes with honey, garlic and basil for the winter - you'll lick your fingers! I cook it myself every fall, it turns out amazingly aromatic, incredibly tasty, sweet, tender, the tomato skin peels off easily, and the pulp melts in your mouth. I took the ingredients for this seaming in the ratio of 5 jars, half a liter in volume.

small tomatoes – 35 pcs.;
garlic – 8 cloves;
lemon basil – 4 sprigs;
water – 5 l;
honey – 5 tbsp. l;
220 g sugar;
210 g salt;
vinegar 9 percent - 70 ml;
bay leaf – 6 leaves;
8 peas of allspice.

I leave the washed tomatoes in a cup of water for 1 hour.
I put them in sterile jars, throwing in a sprig of basil and a couple of cloves of garlic in advance.
Fill with hot water and leave covered for 12 minutes.
I pour the water into a saucepan, add honey, salt, sugar, bay leaf, peppercorns, the remaining basil, and wait for it to boil over medium heat.
I pour in the vinegar, stir, and pour into the cans of tomatoes.
I tighten the workpiece with iron screw caps, turn it upside down, and leave it under the fur coat for several hours.

Advice! For such pickled tomatoes, it is permissible to replace the honey in the composition with sugar, and peppercorns with cloves.

You can learn more about how to prepare marinated tomatoes with honey flavor by watching the video.

Tomatoes marinated with honey and garlic - recipe for a liter jar

Liter containers are very convenient for canning, especially for small families. Keep a light option, without any special frills, in which the number of components is calculated for a 1 liter jar.

We take:

Tomatoes – how much will go in (about 0.5 kg).
Honey – 60 gr.
Cherry leaves – 2-3 pcs.
Dill - umbrella.
Horseradish leaf.
Garlic – 2 cloves (small).
Salt – 20 gr.
Vinegar 9% - 15 ml.

How to marinate:

Place garlic, cherry and horseradish leaves on the bottom of the jars. Throw in the dill umbrella.
Rinse the vegetables and pierce the stems with a fork. Place tightly in the jar, but do not compact it so as not to damage it.
Pour boiling water over it and let it sit on the table for a quarter of an hour.
Pour the slightly cooled infusion into a saucepan, boil again, adding salt. When the salt granules are completely dissolved, pour in the vinegar and add honey. Immediately turn off the burner and quickly stir the contents.
Return to jar. Roll it under an iron lid or screw it on if the container is cut.
Place it on your butt and wrap it warmly. Let cool completely. Store canned food in a cool place.

Preparing the main ingredients

Preparation of raw materials for conservation includes the following steps:

Inspection. The fruits must be carefully inspected to exclude damaged, wrinkled, or overripe fruits. If traces of mold or other diseases are found, the entire batch should be rejected.
Sorting. To pack tightly into jars, it is important to have tomatoes on hand that are slightly different in size. In addition, it is not always necessary to seal tomatoes in the same container. Sorting allows you to save time and not have to look for the desired fruit in the total mass.
The washing up. First, it is advisable to soak the tomatoes in a basin for half an hour, then rinse thoroughly with running water and place in a colander to drain. Sometimes there are recommendations to make a puncture at the site of the stalk to avoid cracking of the fruit when heated, but this is not necessary. It's more like reinsurance.
Other green ingredients - onions, garlic, herbs should also be inspected and parts unsuitable for canning should be removed.
It is better to take liquid, freshly collected, fragrant honey, for example, Altai mountain or taiga, acacia, linden, coriander, meadow honey . A product with a weak aroma will not be able to clearly appear in the marinade.

Tomatoes canned with honey without vinegar and red currant juice

An appetizer worthy of a festive table, unusual and refined. Red currants are an excellent natural preservative and can easily replace vinegar with its characteristic smell, which not everyone likes. It will add a slight sourness to the marinade and complement the taste of the tomatoes. Plus lemon balm, tarragon, onion, bell pepper - bookmark the recipe, you won’t go wrong, you’ll lick your fingers in winter.

Necessary:

Tomatoes – 1.8 kg.
Tarragon, lemon balm - 2 sprigs each.
Currant leaves – 2-3 pcs.
Red currant juice – 300 ml.
Honey – 100 gr.
Garlic – 4 cloves.
Bell pepper – 3 pcs.
Onion – 4 heads.
Red hot chili pod.
Allspice – 8 peas.
Lavrushka – 3 pcs.
Water – 1 liter.
Salt - a tablespoon.
Sunflower oil - a tablespoon.

How to preserve:

Cut the onion heads into rings. Remove the seeds from the sweet pepper and cut the flesh into petals.
Line the bottom of the jars with tarragon, bay leaves, lemon balm, and currant leaves. Throw in peppercorns and garlic.
Add the tomatoes, topping them with onion rings and pepper petals. Place a bitter pod somewhere in the middle.
Pour currant juice and the required amount of water into the pan. Add honey, oil, salt.
Cook the marinade. Pour into containers.
The workpieces must be sterilized in a water bath. For liter jars, 15 minutes is enough; for three-liter jars, increase the processing time to 20-25 minutes.

Add to the collection of tomato recipes: How to pickle cherry tomatoes.

In apple juice.

Cinnamon.

Tomatoes and cucumbers with honey “Honey Assorted”

Let me introduce you to my best, favorite recipe. Opening a jar of twist in winter, you can get double pleasure - sweetish, crispy cucumbers with sweet and sour tomatoes, simply delicious. The composition includes a minimum set of ingredients. I give the ratio for a 1 liter jar.

small cucumbers – 5 pcs.;
small tomatoes – 5 pcs.;
1 liter of water;
130 g salt;
honey – 120 g;
garlic – 7 cloves;
any greenery – half a bouquet;
allspice – 6 peas.

I rinse the cucumbers, tomatoes, and peel the garlic. I cut off the ends of cucumbers and the stem of tomatoes.
I put all the vegetables in one container.
I prepare the marinade: dissolve salt in a saucepan with water, bring to a boil, add honey, stir well, heat for 2 minutes, turn off the heat.
I put the greens at the bottom of the jar, after washing them first, throw in allspice, and compact the vegetables.
I pour the hot marinade, roll it up, and cool it under a fur coat.

Advice! The entire contents of the jar must be completely covered with marinade, right up to the neck.

Tomatoes in honey marinade with apple juice

Above you will see a link to recipes for preparing tomatoes in apple juice. I definitely recommend checking it out, there are great options for blanks that many people didn’t even know about. Here I am sharing an easy way to enjoy sweet tomatoes.

You will need for 2 three-liter jars:

Tomatoes – 4 kg.
Apples – 1 kg.
Honey – 250 gr.
Hot chili - pod.
Water – 2 liters.
Salt – 110 gr.

We preserve:

Prick the vegetables with a toothpick or fork and place in sterile jars. Place a chili pod approximately in the middle.
Rinse the apples and cut into slices. Extract the juice using a juicer. Or puree with a blender, then squeeze.
Boil water with salt, pour in apple juice. Let it boil and quickly pour into containers.
Pasteurize in a water bath for 30 minutes, covering with lids.
Roll it up, cover it. When the jars have cooled, hide them in the cellar.

Delicious recipes for winter preparations

Despite some originality of such preparations, there are many brine recipes using an ingredient such as honey. You can also experiment with tomato additives. It will still turn out delicious.

Classic recipe for tomatoes in honey marinade

In this type of canning, no other additives are provided. The tart and sweetish taste of tomatoes is due only to honey.

Required components:

red tomatoes - about 1.7-1.8 kg;
pepper, it is better to take yellow – 1 pc.;
essence – 1 tbsp. l.;
honey in the amount of 1 tbsp.;
salt – 1 tbsp. l.

Before starting cooking, wash the tomatoes and soak them in cold water for half an hour. Sterilize the container (choose the size at your discretion, you can take one 3-liter container, or you can take 3 liter containers), fill it to the top with fruits.

Cut the pepper into arbitrary pieces and fill the spaces between the fruits with them. Boil water and pour over tomatoes. When the jars have cooled slightly, drain the liquid, boil it again and pour it into the jars.

Repeat the procedure, this time adding honey and vinegar to the water, not forgetting salt. Seal the container, turn it over, then cover it with something warm.

Tomatoes with honey and horseradish

To prepare, stock up on:

tomatoes – 600 g;
horseradish leaf;
garlic – 2-3 cloves;
dill umbrella;
chili – 2-3 rings (if you like it spicy, you can add more);
honey – 2 tbsp. l.;
salt, only coarse - 1 tsp.

Place pepper, garlic cloves, dill and horseradish in a sterilized jar (the recipe is designed for a 1-liter container). Fill the container with tomatoes. Pour boiling water over everything and let sit for 15 minutes.

Be sure to cover the container with a lid. Drain the liquid, add honey, salt and essence, and boil the brine. Pour it over the tomatoes and roll them up. There is no need to wrap the container. Leave the jars to air cool.

Salted tomatoes with honey and garlic

This is a method that is suitable for those who do not like the presence of acid in their preparations. There is no vinegar in these tomatoes, but they will stand well and for a long time. The safety of the product will be ensured by honey, which in itself is a good preservative.

To make this snack, stock up on:

tomatoes – 1.7 kg;
a large bunch of dill with parsley;
garlic - half a large head;
celery stalk;
2 tbsp. l. salt;
2 tbsp. l. honey;
1 tbsp. l. vegetable oil.

Peel the garlic cloves and pass through a press. Chop the greens and celery. Mix with garlic, salt and season with oil. Cut out the pulp of the tomatoes, but not all of them, but up to the middle of the fruit.

Fill the resulting void with green mass. Place the fruits in a 3-liter sterile jar, pour boiling water over it and let it sit for 5 minutes. Then drain the water, add honey and salt. Pour the resulting marinade into a jar. Sterilize for 20 minutes. Now roll up. Leave to cool, no need to cover.

Tomatoes with apple juice and honey

If you want to further enhance the taste of tomatoes and get rid of vinegar, use a method that involves adding apple juice to the brine. It is better to do the latter yourself.

Required Products:

tomatoes - about 4 kg;
apples, always sour – 1 kg;
honey – 250 g;
1 chili pepper;
salt – 110 g.

Fill two 3-liter jars with fruits pierced with a toothpick. Don't forget to put half a chili in the middle. First, pass the apples through a juicer.

Pour 2 liters of water into the pan, add juice, salt and honey, bring to a boil. Pour the resulting marinade over the fruits and pasteurize the jars for half an hour. Roll up and cover the containers with a blanket.

Marinated tomatoes with hot peppers

The recipe is suitable for those who like spicy, fiery snacks.

Prepare a set of products:

tomatoes – 1.8 kg;
1 large carrot;
bell pepper – 3 pcs.;
hot chili – 1 pc. (you can take more if you like it spicier);
9 cloves of garlic;
parsley – 1 bunch;
essence – 1 tbsp. l.;
salt – 1 tbsp. l.;
honey - 2 tbsp. l.;
bay leaf - a couple of pieces;
allspice – 6 peas.

You can make 3 liters or one 3 liter jar of snacks. Cut the chili pepper into 3 parts, cut the Bulgarian into slices, and cut the carrots into circles. Add greens, bay leaves, and pepper to the bottom.

Fill the container with tomatoes, alternating them with garlic, sweet peppers and carrots. Place the hot chili in the middle. Boil water three times and pour in tomatoes. Add honey, essence and salt to it one last time.

Tomatoes in honey sauce

It provides for the use of seasonings that will complement the taste of the product and make it more spicy and tart.

For a jar with a capacity of 1 liter you will need;

600-700 g tomatoes;
0.5 tbsp. l. salt;
1 tsp. citric acid;
2 tbsp. l. Altai honey;
bay leaf – 1 pc.;
5-6 peas of black and allspice;
cloves – 2-3 pcs.

Place the seasonings at the bottom of a pre-sterilized jar and fill it with tomatoes. Brew the tomatoes with boiling water 3 times, add honey, citric acid and salt to the last portion of water. Roll up and leave to cool under a warm cover.

Five Minute Recipe

Housewives love such preparations for their speed of preparation. But the advantage of the dish is that the tomatoes undergo minimal heat treatment, which is why they retain more beneficial properties.

Products needed for cooking:

red tomatoes – 1 kg;
bell pepper, it is better to take different colors - 1 kg;
vinegar, definitely apple cider vinegar – 2 tbsp. l.;
honey – 100 ml;
black peppercorns – 5-6 pcs.

Place tomatoes and quartered peppers in a 3-liter jar, add peppercorns, and pour 1.3 liters of boiling water. Drain the water, then add honey, vinegar and salt directly into the jar. Boil the drained water and pour it back into the jar.

Honey tomatoes in liter jars

Here, tomatoes are not harvested whole, but cut into halves (smaller fruits) or quarters (larger tomatoes). The number of them is taken arbitrarily - as much as will fit in a liter jar.

To prepare honey tomatoes, you will need the following ingredients:

onion – 1 head per jar;
vinegar 9% – 1.5 cups;
honey – 3 cups;
1 glass of salt;
a bunch of parsley;
Use spicy additives to suit your taste.

Place parsley sprigs in a sterilized container, add spices, add an onion (cut it into several pieces). Fill the containers with tomatoes. Add all other ingredients to 10 liters of water and boil.

Fill the jars with the resulting brine and pasteurize them for 20 minutes. Roll up, turn over and cover with something warm. Leave it like this for 12 hours.

Canned cherry tomatoes with honey

According to the recipe, cherry tomatoes must be preserved without the skin. Therefore, when buying tomatoes, choose only strong specimens.

Ingredients for winter preparation:

cherry – 1.5 kg;
lemon – 1 pc.;
a bunch of cilantro and the same amount of basil;
6 cloves of garlic;
salt – 1 tbsp. l.;
honey – 100 ml;
allspice and black pepper - to taste.

Blanch the cherry tomatoes for two minutes, remove the skin from each fruit. Place herbs, garlic and peppers at the bottom of the container, fill it with tomatoes.

Pour boiling water over everything, then pour the liquid into a saucepan, add honey, salt, and squeeze out lemon juice. Boil and pour the resulting brine over the tomatoes. Pasteurize for 15 minutes. Leave the rolled jars to cool on the table.

Tomatoes with basil and honey

Plum-shaped tomatoes are best suited for this preparation, and it is recommended to preserve them in 0.5 liter containers.

You will need (per 1 jar):

8-9 tomatoes:
3 cloves of garlic;
1 tbsp. l. salt without top;
15 ml vinegar 9%;
2 tbsp. l. honey;
1 bay leaf;
a couple of allspice peas;
basil sprig.

The jar must be sterilized, filled with tomatoes, added garlic, put basil on top, and pour boiling water over it. After 10 minutes, pour the water into the pan, add honey, salt and pepper.

Boil, pour in vinegar. Pour the marinade into a jar and roll it up. Keep the inverted container warm for about a day. After which the seams can be transferred to the pantry.

You can also use this recipe for pickling cherry tomatoes. All the ingredients remain the same, only you do not need to remove the skin from the fruit.

Salted tomatoes stuffed with garlic in jars

An interesting idea for preparing tomatoes - with garlic inside. The result is a gorgeous appetizer for the holiday table without vinegar.

Required:

Tomatoes – 1.8 kg.
Celery stalk.
Dill, parsley – a bunch.
Garlic - head.
Honey – 2 large spoons.
Sunflower oil - a large spoon.

How to prepare:

Make a fairly deep cross-shaped cut on the fruit.
Finely chop the greens. Cut the garlic cloves lengthwise. Add a little herbs and a clove of garlic to each vegetable.
Fill the jars by placing the vegetables cut side down.
Pour in marinade made from water, oil, salt, and honey.
Place in a wide pan to pasteurize for 20 minutes.
Then roll it up, cool it and store it in the basement for long-term storage.

Stuffed tomatoes “Bee”

I’ll tell you how to make pickled tomatoes, based on such an interesting name, below. I stuff the vegetable with a mixture of bell pepper, garlic and various herbs. They come out incredibly tasty, with more sweetness and light notes of spiciness. I selected all the listed ingredients in the ratio for 3 three-liter jars.

tomatoes – 60 pcs.;
bell pepper – 12 pcs.;
garlic – 10 cloves;
celery greens, dill, parsley - 1 bunch each;
water – 3 l;
vinegar 9 percent – 220 ml;
230 g honey;
150 g salt.

I grind the peeled bell pepper in a meat grinder, at the same time as the washed herbs.
Wash the tomatoes, cut off the stem, take out the pulp.
I add the pulp to the bell pepper mixture, squeeze the peeled garlic cloves through the garlic press, add some salt, and mix.
I sterilize the jars over steam, dry them, and compact the tomatoes stuffed with the resulting filling.
Pour water into a saucepan, add honey, vinegar, remaining salt, and bring to a boil on the middle burner.
I pour the hot marinade, cover with lids, place in a wide basin, and sterilize for a quarter of an hour.
I slowly take it out, roll it up, and leave it under my fur coat overnight.

Advice! These tomatoes can be rolled into liter jars. If there is no honey, it is permissible to take regular sugar in the same amount.

How to cook peppers in tomato sauce for the winter according to a step-by-step recipe with photos

Summer is one of the most wonderful times of the year. On the one hand, summer is associated with warmth, vacation, and the sea, and on the other hand, with responsible work. After all, in the summer you and I must stock up on all possible vitamins and goodies. In the summer we have to freeze berries and fruits, make jam, prepare vegetable salads for the winter so that the taste of summer will accompany us all year.

I'll tell you honestly - I never liked conservation. When I saw how my mother and grandmother suffered for hours in the kitchen, digesting tons of food several times, for several hours, I thought I would never do this. But over time, I found the optimal recipe for wrapping vegetables for the winter, so now I cover everything that comes to hand. Today I want to share with you a recipe for rolling peppers in tomato sauce. It is thanks to this recipe that I can provide myself and my family with bell peppers marinated in tomato sauce for the entire winter in just a few hours.

Kitchen appliances and utensils:

kitchen stove or hob;
5 or 6 liter saucepan;
knife;
kitchen board;
ladle;

large spoon for stirring;
key for rolling up cans;
6 half-liter jars and 1 liter jar;
7 lids for rolling.

List of ingredients

Sweet bell pepper	3 kg
Tomato paste	500 g
Water	0.5 l
Vinegar 9%	120 ml
Refined sunflower oil	120 ml
Sugar	120 g
Salt	1 tbsp. l. no slide

Let's start the cooking process

Wash the pepper, remove seeds and cut into small strips.
Mix water, tomato paste, refined sunflower oil, salt, sugar in a large saucepan.
Mix everything well.
Place the pan on the fire and bring everything to a boil. After the marinade has boiled, add the pepper.
Mix everything and cook over low heat for 30 minutes, stirring occasionally.
After the time has passed, place the peppers in clean, sterilized jars.
After the pepper is placed in the jar, fill it with marinade.
Cover the jars with a lid and screw them on.
Turn the jars over and wrap them until they cool completely.

How and where to preserve

The ideal option for storing preserved food is a cellar. Another option for storing cans, more common, is right in the apartment, in the pantry.

But if you, like me, do not have the opportunity to store jars either in the cellar or in the pantry, what should we do then? There is an option to hide the jars in a free space in the kitchen cabinet, or use all your knowledge in design skills, decorate the jars with decorative paper, tie beautiful bows and display them on shelves, thereby decorating our “workshop”.

place jars in “unpopular” places in the kitchen so that our household members do not accidentally touch them;
away from the stove and heaters;
in places where direct sunlight does not reach.

What is the dish served with?

Pepper in tomato sauce will be an excellent addition to meat dishes, cereals, and pasta. You can simply serve the pepper with bread for a great snack.

Tomato paste can be used when cooking borscht, as a marinade for frying meat or poultry. And also, you can simply use it as a seasoning, instead of ketchup.

Video recipe for preparing peppers in tomato sauce

I invite you to watch a video recipe for preparing sweet peppers in tomato sauce for the winter, which shows all the stages of preparation. You can compare them with your own to make sure they are cooked correctly.

Now you know how quickly and easily you can stock up on winter supplies. But, in addition to pepper, you need to have time to close so many other tasty things for the winter, for example, eggplant lecho. Cucumber lecho will be an exquisite and unusual decoration for both festive and ordinary dinners. And for a more varied taste, you can prepare lecho with peppers and tomatoes; it will have a softer, sweetish taste.

And for housewives who own my favorite assistant - a multicooker, there is a special recipe for lecho in a multicooker. All these salads will pleasantly surprise you and your household on cold winter evenings.

“Tomatoes in a delicate honey filling”

Ingredients:

washed tomatoes (based on the number of cans);
onion rings (for arranging layers);

For filling

water 1 l;
rock salt 50 grams;
any vegetable oil, apple cider vinegar (to taste).

Preparation

Cut the onion into large rings, wash the vegetables. You can lightly mash the onion slices to release the juice.
Make the filling by boiling a liter of water with honey, vinegar and oil.
Let the filling sit.
Place tomatoes in jars, alternating them with onion layers.
When the layers reach the top of the jar, fill the contents with honey filling.
Let stand for about 10 minutes, drain and let the filling boil.
Repeat the same manipulation two more times, then screw the lids on the jars.
The resulting preservation should stand overnight, wrapped in a blanket to cool evenly.

This canned product has a classic taste, an intense and pleasant aroma. The varieties “Dina”, “Admiral” or “Snowdrop” are best suited for this preparation. Their acidity and sugar content are such that during the preservation process the most pleasant flavor bouquet is sure to be formed.

“Salting tomatoes with honey”

Ingredients:

washed tomatoes - 3 kg;
garlic - 8 cloves;
rock salt (about a tablespoon);
honey - 3 tablespoons;
any greens (cilantro, parsley, dill);
fresh celery stalks - 3 pcs.

Preparation

Take a large enameled or stainless steel bowl (plastic will spoil the taste of the workpiece!).
We put a third of the honey on the bottom, on top we place tomatoes cut into halves or whole ones with a small cut on top.
On vegetables you need to put a third of chopped celery, herbs and, of course, garlic.
Next, salt everything well.
We repeat these manipulations two more times.
Such salted tomatoes should be left under pressure for at least 24 hours.

They are usually stored in the same brine; they can be transferred to a jar with a screw-on lid. Salting using this method is perfect for those who do not like vinegar. Preservation has a delicate and pleasant taste; children also enjoy eating such homemade preparations.

Where to store the product and what to use it with

After the cans of tomatoes have completely cooled, they should be sent to the basement or other dark and cool room.

Honey tomatoes can be eaten with completely different dishes. It all depends on the recipe according to which they were prepared.

If pepper has been added to them, and the tomatoes have a bitter taste, they will go well with meat dishes and jellied meat. If it's a classic recipe, tomatoes go well with fried potatoes and chicken.

This year my daughter-in-law grew a lot of “black” cherry tomatoes and she asked me to use some new recipe for them. Once upon a time, I rolled up tomatoes marinated with honey for the winter, and I remembered that I had not used this recipe for a long time. I decided to try the recipe for these tomatoes. The brine turns out very tasty, I’m sure the tomatoes will turn out great too. I give the calculation of the products for a jar with a volume of 1 liter.

Preparing canned tomatoes with honey

Step 1: prepare inventory.

Before preparing any preparations, do not forget that all equipment with which the process will be carried out must be thoroughly washed with any dishwashing detergents that contain a minimum of chemicals; the ideal option for washing is baking soda, it removes any dirt. Afterwards, small kitchen utensils and bowls should be doused with boiling water, and containers in which vegetables or fruits will be preserved should be sterilized along with lids in any convenient way, for example in the oven, microwave or kettle. You can find out more detailed information by following this link.

Step 2: prepare tomatoes and herbs.

After all the dishes have been prepared, place the jars on the kitchen table covered with a kitchen towel, and leave the lids for preservation in a bowl of boiling water. Then turn the stove on high, put a full kettle of regular running water on it and bring the liquid to a boil. While the water is boiling, wash the dill umbrellas, horseradish and currant leaves under running water. Place the greens in a deep bowl and pour boiling water from the kettle. Soak it in hot water for 3 – 5 minutes. After draining the liquid, let the greens cool slightly and place them in sterilized jars in equal quantities, that is, for 1 three-liter jar 1 dill umbrella, 1 horseradish leaf and 2 currant leaves. Now peel the garlic cloves and send them after the greens. 2 in each jar. There we also put 5 pieces of white peppercorns, black peppercorns and coriander grains to taste, about 20 - 30 pieces in each jar. Then we throw 5 kilograms of pre-sorted tomatoes into a clean sink and rinse them thoroughly under cold running water from sand and any other contaminants. Then we transfer them into a deep bowl, give the tomatoes a chance to dry and put the tomatoes in the jars, filling them almost to the very top.

Step 3: preserve tomatoes with honey.

Now take a deep 5 liter pan, pour 4 liters of clean water into it and place it on the stove, turned on at a high level. When the liquid boils, pour hot water into the jars of tomatoes using a ladle. Helping yourself with canning tongs, place sterilized lids on the jars and leave the tomatoes in water for 20 - 25 minutes or until the containers can be picked up without fear of getting burned. There will be excess water in the pan, do not drain it, as during When boiling, most of the liquid boils away. When the water has cooled, remove the lids from the jars, put a watering can on them one by one and pour the liquid back into the pan. Place the container on the stove again, turned on at a high level, bring the water to a boil, pour boiling water over the tomatoes, leave for 20 - 25 minutes and pour the aromatic liquid back into the pan. For the third and last time, bring the water to a boil, add 125 grams of sugar to it, 125 gram of coarse salt and 2 tablespoons of honey. Boil the brine for 3 - 4 minutes, then add 125 milliliters of 9% table vinegar to it and let it boil for another 1 - 2 minutes. Then we pour the hot brine into jars, cover the containers with sterilized lids and close them with a preservation key. We turn the jars upside down, place them on the floor, cover them with an old woolen blanket so that there are no gaps, and allow the workpiece to cool without sudden temperature changes for 2 - 3 days. Afterwards, we place the cans of preserved food in a cool, well-ventilated place, such as a pantry, basement or cellar.

Step 4: serve preserved tomatoes with honey.

Preserving tomatoes with honey is quite a labor-intensive, but at the same time very interesting process. Such tomatoes are stored unopened for 8 - 9 months. They can be served either cold or at room temperature. Basically, tomatoes are placed in deep salad bowls and complemented with other marinades and pickles. Well, the most important thing is that during the cold winter days, your loved ones will be happy with such a delicious preparation that will remind them of the warm summer and give them incredible pleasure with its honey taste. Enjoy! Bon appetit!

Tips for the recipe:

– Very often the set of greenery includes leaves of laurel, oak, blackberry or cherry.

– To prepare the brine, it is better to use transparent honey, for example flower, ash, linden.

– This recipe indicates the required amount of garlic, spices and herbs for 3 servings. But if you wish, you can adjust the proportions of these ingredients. For example, 2 - 3 “extra” cloves of garlic will make the tomatoes even more flavorful. And a smaller amount of spices will give you the opportunity to catch the pleasant amber of honey in full force.

"Honey without vinegar"

Ingredients:

(for one jar)

500 grams of pure tomatoes;
one onion;
garlic, rock salt, red pepper and herbs (to taste);
sunflower oil 80 grams;
lemon juice in the amount of 40 grams;
liquid honey (about 35-40 g).

Preparation

Cut the tomatoes into arbitrary pieces.
Finely chop the onion and garlic cloves.
Add oil, herbs, salt, honey mass, lemon juice to them.
Then the mass is left to marinate for at least 3 hours, more is possible.
Next, they put it in a jar, sterilize it, and close it.

The recipe for this preparation is very simple, however, the taste of these tomatoes is amazing. Despite the lack of vinegar, they have both acidity and sweetness, and also keep well all winter. The ingredients can be calculated according to any scheme, multiplying them in proportion to the desired number of cans.

Delicious pickled tomatoes for the winter with grated garlic

This preparation immediately differs from all other recipes in its appearance. It looks like snow has fallen and covered the tomatoes. The result is tomatoes “in the snow.” It's beautiful, but also very tasty. In addition, you don’t need to use a whole bunch of different spices and herbs; garlic plays the main role here. Try this way to preserve your red vegetables and surprise your loved ones (the surprise will be pleasant!).

Ingredients for a 3 liter jar:

tomatoes - 2 kg
water - 1.5 l
grated garlic - 1 tbsp. with a slide
salt - 1 tbsp.
sugar - 100 gr.
vinegar 9% - 2 tbsp.

How to cook:

1. Wash and dry the tomatoes. It is better to choose not very large fruits so that more of them can fit in the jar. Place the tomatoes in prepared sterilized containers. Do not press too hard, leaving the vegetables intact and not cracked.

2. Pour boiling water over the tomatoes to warm them up. Cover with a lid and let stand for 15 minutes.

3. Peel the garlic and grate it on a fine grater. Alternatively, pass it through a press. To quickly peel a head of garlic, cut off the root, crush it with a knife, place it in a bowl and cover with a lid. Shake the bowl and its contents vigorously (you can even dance). Open the lid and the garlic is peeled. This is how you can get through routine work in a fun and quick way.

4.Meanwhile, prepare the brine. Pour water into a saucepan and boil it. Add salt and sugar, dissolve all the crystals. Boil the marinade for a couple of minutes. Turn off the heat and add vinegar.

5. Drain the hot water that was poured over the tomatoes.

Be careful not to get burned. Place grated garlic on top and fill with prepared brine to the very top

You can let the marinade spill out of the jar a little.

6. Roll up the workpieces with lids that have previously been in boiling water. Twist the finished roll a little so that the garlic subsides. In this case, the brine may become slightly cloudy. Don't worry, this is normal, garlic oil is released.

7. Turn the resulting deliciousness upside down, wrap it in a blanket so that it cools slowly and sterilization continues. Leave the canned food for a day, and then put it in a dark place where the sun's rays do not penetrate.

8. Already on New Year’s Day you can open the jar and try what happened. I promise it will be delicious!

Quick salted tomatoes in their own juice - video from Grandma Emma

I just couldn’t resist introducing you to another wonderful recipe. Salted tomatoes are another recent discovery of mine, worthy of a separate topic. But I hasten to introduce you to such a quick and simple way of preparing tomatoes in their own juice. And I think you will like it.

So, here’s another cooking method that will help please you and your family during the long, cold winter, and perhaps surprise your guests. If you've read this article to the end, you'll probably agree that it's worth rolling up your sleeves in the kitchen in the summer so that the pantry is filled with a variety of delicious preparations.

I wish you inspiration in the kitchen!

We offer you a simple recipe for pickled peeled tomatoes for the winter. Juicy, dense, tender tomatoes, swirled with sweet crispy bell pepper slices, doused in a spicy marinade with spices. The preservation turns out sweet and sour and a little spicy thanks to the piquant garlic. In winter, such tomatoes are useful not only as a flavorful snack, but also as a raw material for tomato dressing for borscht. They can also be added one at a time to different dishes, such as vegetable stew or meat sauce. Moreover, you can use not only tomatoes, but also sweet peppers, which are also soaked in all the juices. The highlight of this preparation is that we roll up the tomatoes without peeling. This way they are much better soaked in the marinade, and they are more convenient to eat. You will need:

– 1.2 kg of tomatoes, – 1/2 bell pepper, – 1 liter of water, – 2 – 4 cloves of garlic, – 5 allspice peas, – 2 tbsp. salt, – 5 black peppercorns, – 4 tsp. vinegar - 2 tbsp. sugar - 2 bay leaves.

For twisting, we choose small ones that can be easily placed in a jar. They should also be firm enough to not soften in the marinade. Wash the vegetables and make a small cut in the shape of a cross on each top. Place in a small bowl and fill with boiling water.

Then, after a minute, drain the boiling water and fill the bowl with the tomatoes with cold water. After such blanching, removing the skin is much easier. Remove the skin and set aside for now.

Let's start with the marinade. To do this, mix water with spices. Don't add just vinegar yet. We pour it in after the marinade boils. That's it, he's ready!

Place peeled and finely chopped garlic cloves into sterilized jars. We also lay out a couple of slices of Bulgarian. It must first be cleared of seeds and divided into thin pieces.

We spread the tomatoes without tamping them too much so as not to crush them. And pour boiling, aromatic brine over the preparations for preservation.

All that remains is to tighten the jars tightly and send them to cool in a warm, dry place. Don’t forget to turn the containers upside down and wrap them well with a blanket. Tips: Cream tomatoes or any other small size but firm structure are very suitable for pickling. Cherries should not be preserved this way. They are too delicate and can wrinkle under their own weight.

Bon appetit. Starinskaya Lesya

Marinating tomatoes with aspirin

This recipe for pickled tomatoes is considered one of the simplest, because preparation does not require more than 15 minutes and the recipe itself does not provide for additional pasteurization. Namely, aspirin makes tomatoes tender and soft.

Ingredients:

Tomatoes – 0.5 kg
Salt – 1 tbsp.
Aspirin tablets – 1 pc.
Granulated sugar – 3 tbsp.
Vinegar – 1 tbsp.

The operating procedure is as follows:

Prepare washed and dried tomatoes, remove the “tails” from the fruits. Cut the tomatoes into slices for faster pickling.
Place tomato slices tightly into sterile containers. Pour the specified amount of salt, granulated sugar into each jar and put an aspirin tablet.
Boil water and pour into jars of tomatoes. Top up the mixture with vinegar.
Seal the containers with lids and cool under a wool blanket, turning them upside down. After cooling, move the preservation to the pantry or cellar.

“Tomatoes in a delicious honey marinade”

Ingredients:

(for one 3 liter container)

washed tomatoes 1.5 kg;
onion;
spices – cloves, allspice and black pepper, laurel;
vinegar 40 grams;
salt - 40 grams;
honey – 50 grams;
water about 2 liters.

Preparation

We take the “cream” variety, wash it, put it in a clean container, top it with chopped onion rings.
Prepare the marinade by boiling water and adding all the spices, as well as salt, sugar and vinegar.
Pour the marinade into the contents of the jar, cool slightly, and drain.
After boiling the liquid again, pour in, add honey and roll up the can.

Tomatoes in honey marinade have a fresh taste and go well with potatoes, meat, and stewed vegetables.

Canned food should be served chilled. A basement, a cellar, or even a cozy dry pantry are perfect for storage.