Tomatoes for the winter with onions - 8 “golden” recipes

Plucking huge tomatoes from the branches, the happy summer resident experiences indescribable delight. But then the question arises of how to recycle them, since they will not fit into the neck of the cans. cut into halves or slices, prepared for the winter with onions and butter, come to the rescue This is a salad, a great appetizer, easy to use because you just need to open it and put it on a plate.

The appearance and taste of canned food largely depends on the main character - the tomato. Select dense, fleshy varieties that are slightly unripe. Then they will not lose their shape when hot poured. It is better to use too ripe tomatoes for adjika or lecho.

For preservation, the largest tomatoes are cut into slices, smaller ones are divided into halves. In the proposed options you will find rolls for every taste: with garlic, various herbs, mustard. But they are all so delicious that we can say with confidence: you will lick your fingers!

1 Tomatoes with onions and butter - a classic simple recipe
2 Tomatoes with onions and butter for the winter - a recipe that will lick your fingers
3 How to prepare tomatoes with onions, garlic and butter in halves
4 Tomatoes with onions, carrots and butter - recipe without sterilization
5 Sliced tomatoes with onions and vegetable oil
6 Delicious chopped tomatoes with onions, mustard and butter
7 Video recipe for preparing tomatoes cut into slices

How to cook tomatoes for the winter

Making preparations for the winter is not at all as difficult as inexperienced housewives think. But, of course, you need to know some nuances and rules.

To prepare tomatoes with onions, it is important to choose the right vegetables. Tomatoes can be taken both ripe and green. But in any case, the fruits must be fresh, without signs of spoilage and strong. If you take soft or watery tomatoes, the product will be spoiled.

Tomatoes for harvesting will need to be cut into slices, circles or cut into halves; the choice of cutting option depends on the size of the tomatoes. As a rule, the skins of tomatoes are not removed, but there are also recipe options that use peeled fruits. Peeling tomatoes will be very easy if you first scald them with boiling water.

It is also recommended to choose onions of excellent quality for harvesting. It is peeled and cut into not very thin circles or halves of circles. There is no need to cut it too thin, the onion will “spread”, but it should remain crispy.

The preparation is prepared without sterilization and by keeping cans of canned food in boiling water. In the first case, 2-3 times the jars containing the vegetables are filled with boiling water. The last time the vegetables are poured not with boiling water, but with boiling marinade. After which, the jars are sealed tightly using boiled tin lids.

Interesting facts: we have two common names - “tomatoes” or “tomatoes”. The first name comes from the Italian language, it means “golden apple”. And the second is from the language of the Aztecs; the Indians simply called tomatoes “big berries.”

Spicy tomatoes slices

A certain amount of spiciness harmonizes perfectly with the tomato taste. Georgian or Korean cuisine immediately comes to mind. This recipe is indeed sometimes called Korean tomatoes.

Follow the instructions:

Wash jars, lids with cleaning powder and steam in a water bath;
Process the tomatoes and turn them into slices, chop the remaining ingredients and turn them into pulp with a meat grinder or blender;
It's simple: put tomato slices in jars, pour spicy puree on top;
Now prepare the marinade: mix all the ingredients from the recipe and pour into a jar with spicy puree and tomatoes;
Screw the lid on the jar and place it upside down for a couple of hours in a warm, but not hot place. This operation is necessary for uniform impregnation with the spicy marinade. After 2 hours, return the jar to its normal position and refrigerate for another 8 hours;
The next day, the Korean wedges are ready, enjoy!

Sliced tomatoes with onions - recipe for 1 liter jar

In this recipe, onions are not just used as an additive; they are so tasty that they are often eaten before the tomatoes. We give a recipe for a 1 liter jar, although you can use smaller jars. If the family is not large, it is better to can tomatoes and onions in half-liter jars to eat at one time.

600 gr. tomatoes with dense pulp;
2 large onions;
4 cloves of garlic;
4-5 sprigs of parsley and celery;
2 bay leaves;
5-6 peas of allspice;
3 buds of cloves;
600 ml water;
1 tablespoon vinegar (9%);
0.5 tablespoon of salt;
1 heaped tablespoon of sugar.

Thoroughly wash and sterilize the jars and boil the lids. Peel the onion and cut into circles about 1 cm thick.

Advice! For this preparation, you can use regular onions, but it will be even more delicious if you use white or red onions.

Peel the garlic and cut the cloves in half. Wash the tomatoes. If they are small, cut them in half, larger ones - into slices.

Place several sprigs of washed greens on the bottom of the jars, then place tomato slices up to a third of the height. To make the tomatoes fit more tightly, lightly tap the jar with your hand. Then we add a couple of sprigs of herbs and lay out mugs of onion and pieces of garlic. Place the tomatoes again on top of the onions so that they do not protrude beyond the edges of the neck of the jar.

Prepare the marinade. Boil water with the addition of bay leaf, allspice, cloves, sugar and salt, let it simmer for about five minutes. Then add vinegar. And turn it off. Pour the boiling marinade into jars and immediately cover with lids. Sterilize the jars in boiling water for 7-8 minutes. Close tightly.

Tomato slices for the winter in half-liter jars

Since the times of the Soviet Union, housewives in the kitchen have had the custom of sealing cucumbers and tomatoes in three-liter jars. Small jars were always swept off the shelves, leaving only large jars that always found use. It was believed that such containers could feed the whole family, but small containers could only hold a small amount of food. Now, in the age of preservatives and the emergence of variety in recipes, containers of different sizes are actively used. We suggest trying preparations from a half-liter jar:

The oven will help us make the jars sterile (the above ingredients make three half-liter jars). Place them neck down on the oven grate (in a cold oven), and place the iron lids below on a flat surface. Keep the dish behind a closed door for 15 minutes at a constant temperature (180º C) and place our workpiece in it. The washed and dried ingredients are cut into slices as follows: garlic into 6 pieces, onion into thick half rings of 0.5 cm (no less), pepper slices 0.3 mm thick, parsley torn into pieces.

Chop the prepared tomato pieces. We cut some into 2 parts, some into 3, it is important that the size is approximately the same. We lay out some parsley, an umbrella of dry dill, tomato slices, some onion and pepper, more seasonings and pieces of tomatoes. We continue to lay out all the products tightly, but without tamping. The less space left in the glass, the less marinade you will need. But always prepare it with a reserve; it is better to pour out the liquid than not to add it.

Mix the ingredients for the marinade according to the recipe, you can add a little vinegar. Let it boil for 2-4 minutes, turn it off and pour into jars. We put lids on the jars and place our preparations in a large saucepan. Place a towel on the bottom in advance. Fill the blanks with water without topping up to 2-3 cm from the edge of the neck. Now boil the jars over low heat for 15 minutes (from the moment of boiling). Carefully remove, roll up with an automatic key and leave until completely cooled. Once the tomatoes are at room temperature, move them into a cool, dark place.

Tomatoes for the winter with onions and butter

Tomatoes, cut into slices, can be preserved with onions and butter. To prepare three liters of canned food you will need:

1.5 kg of tomatoes;
500 gr. onions;
1 liter of water;
3 tablespoons vinegar 9%;
9 tablespoons of vegetable oil;
1.5 tablespoons of salt;
1.5 tablespoons sugar;
9 peas each of black and allspice.

First you need to prepare the marinade. To do this, measure out the required amount of water and let it boil. Place salt and sugar in boiling water and boil until the seasonings are completely dissolved. Let the marinade cool.

Peel the onion and garlic. Cut the onion into circles about 0.5 cm thick. Cut the tomatoes into slices, and if they are narrow and long, you can cut them into circles about 1.5 cm thick.

Place black and allspice peas in prepared jars. Then we begin laying the vegetables, alternating layers of onions and tomatoes. Pour vinegar and vegetable oil into jars. Then pour in the cooled marinade so that the container is filled to the brim. Cover with boiled lids.

Place the jars in a saucepan with a wire rack at the bottom (sterilizer), pour in slightly warm water so that it reaches the shoulders of the jars, and put on fire. We sterilize three-liter jars for 25 minutes, liter jars for 15 minutes. Then carefully remove the jars from the boiling water and immediately close them tightly.

Advice! If there is no special container for sterilization, then you can put a kitchen towel folded several times on the bottom of an ordinary pan.

Tomato slices in liter jars without sterilization

The twist in slices should look beautiful in the jar. Therefore, for the recipe you need to choose dense tomatoes. They should not be wrinkled, rotten or limp. The slices should remain presentable until serving. We recommend choosing a well-sharpened knife that will not snag the tomato skin. Our recipe calls for 1 kg of tomatoes, these can be either large large varieties, like “Bull’s Heart”, or medium-sized “Cream”, “Pears”. But it is better to give preference to fleshy tomatoes.

First, we wash everything that needs to be washed, and chop it up. We cut the ingredients like this: onion into thin rings (0.3-0.2 mm), pepper - into longitudinal strips, parsley - tear into leaves, and the most important ingredient - tomatoes, cut in half. If the tomato is large, then cut it into 3 or more parts so that it is convenient to put it in the jar.

Place the available seasoning ingredients (1 part) into a clean jar, dividing them into several parts in advance for further placement. Place a layer of tomato slices on top. Next seasonings and slicing again, all the way to the top. Boil water (without salt and other spices), pour it into a jar, the container should stand in this form for 15 minutes. Then pour the slightly colored water from the jar into the pan.

The changed color resulted from the release of juice from the tomatoes. Prepare the brine: heat the poured water, add flavoring ingredients: salt, vinegar, sugar. The pickling mixture should boil for 2-3 minutes, then pour it into the slices. Screw the lids on top and wait until the jars have cooled completely. In this form we transport the twists into the dark cool.

Recipe with gelatin

A very unusual option for preparing homemade canned food is in gelatin. Let's make tomatoes and onions in jelly. To prepare two 1 liter cans of canned food, prepare:

1 kg of not too large tomatoes;
2 large onions;
2 tablespoons of vegetable oil.

Marinade per liter of water:

2.5 tablespoons sugar;
2 tablespoons salt;
10 black peppercorns;
3 buds of cloves;
3 bay leaves;
1.5 tablespoons of gelatin;
1 teaspoon of vinegar essence.

Tomatoes need to be selected the same size, not too large. They should be washed, stems removed and cut in half. Using a wedge, carefully cut out the place to which the stalk was attached. Peel the onion and cut into halves of rings about 0.5 cm thick.

Pour a spoonful of vegetable oil into the jars. Layer tomatoes and onions.

Soak the gelatin in cold boiled water for half an hour. When it swells, you need to dissolve the gelatin by placing the dishes with it in a water bath. Heat, stirring until completely dissolved.

We take water for soaking gelatin from the amount that is used for cooking the marinade. For two liter jars we need about a liter of marinade. Soak the gelatin in 250 ml of water, and set the remaining 750 ml to boil. Place bay leaf, peppercorns and cloves, as well as salt and sugar into the boiling marinade. Boil for five minutes. Then remove the marinade from the heat, pour in the hot solution of gelatin and vinegar essence, stir well.

Recipe for tomato slices without oil

Tomatoes without oil is a very common recipe; we will cook tomato slices in a delicious brine. This recipe is considered one of the gold reserves of experienced cooks, and people call it “Yummy”, “You can swallow your tongue”, “You will lick your fingers”. But, as we know, changing the name does not change the taste.

Heat the twist jars in the oven. Cut all the ingredients: tomatoes into suitable pieces (to fit in the neck), onions into rings (0.5-0.7 mm size), divide the garlic into cloves, and the cloves into small pieces. Leave everything else as is.

Fill the bottom of the jar with 3 onion wheels, a chopped garlic clove, and a sprig of dill. Place a row of tomato slices on top. Place a bay leaf between the next layers and add the tomatoes again. Prepare the marinade, boil it, and finally pour vinegar into it. Pour the brine into containers with tomatoes and roll them up. Jars should be stored in a dark place, such as a pantry.

Green tomatoes with onions

You can cook green tomatoes with onions. You need to choose tomatoes that have already reached normal size, but have not yet begun to turn brown.

3 kg of unripe tomatoes;
100 gr. various greens - dill, parsley, several leaves of cherries and currants;
6 onions;
200 ml vinegar (9%);
5 black peppercorns;
2 bay leaves;
3 liters of water;
2 tablespoons salt;
9 tablespoons sugar;
vegetable oil at the rate of 1 tablespoon per one liter jar.

Wash green tomatoes. If they are small, leave them whole, making a cross-shaped cut on top without cutting all the way through; the tomatoes should appear whole. Cut large tomatoes in half or into smaller pieces. Cut the onion into circles about 0.5 cm thick. Wash the greens well and dry.

Place half of the prepared greens at the bottom of clean, dry jars. Then we begin to lay the tomatoes in layers, alternating them with layers of onions. Pour vegetable oil into each jar at the rate of a tablespoon per liter of volume.

Prepare the marinade by boiling water with sugar and salt. Place bay leaf and black peppercorns into the boiling liquid. Boil for 5 minutes. Then pour in vinegar and turn off the heat. Pour the boiling marinade into jars. We sterilize our preparations by covering the jars with boiled lids. Liter jars need to be kept in boiling water for 20 minutes. Then immediately close it tightly.

Recipe for tomato slices without onions

For those who do not eat onions, there are many recipes for twists without this ingredient. Gelatin will replace it in the recipe. The brine turns out so tasty that you can drink it as a bite with tomatoes.

According to the recipe, the tomatoes are placed in a 1.5-liter jar. If you wish, you can make several of these jars. Cream tomatoes are cut in half. Parsley with dill and chopped cream are sent to the jar. Gelatin filling is being prepared. Dry gelatin is stirred in a glass of cold water. This mixture is combined with vinegar, salt, sugar and boiled over heat for 3-4 minutes, then poured into jars with halved tomatoes in a thin stream.

Metal lids are placed on top of the jars (placed, but not rolled up). The containers are placed in an enamel basin or large saucepan and filled up to the hangers with warm water. On the fire, the liquid and jars are brought to a boil, then the basin is set aside. The jars are removed using tongs or towels. Roll up tightly and turn the lid down. A blanket is placed on top of the cans. After two days, the canned food is transferred to the pantry.

Cooking sweet tomatoes

If you love sweet canned tomatoes, then this recipe is perfect for you.

1-1.2 kg of tomatoes;
110 gr. Sahara;
1 teaspoon salt;
1 onion;
1 tablespoon ground black pepper;
3 tablespoons vinegar (9%);
3 peas of allspice;
2 cloves of garlic.

We select small, strong tomatoes. Cut the tomatoes in half and remove the stems. Peel the onion and cut into circles about 0.5 cm thick.

Let's prepare the jars in advance; they should be dry and clean. Place peeled garlic cloves, peppercorns and chopped onions on the bottom. Then we begin to place the tomatoes. Before putting the tomato half into the jar, place it cut side down in a saucer on which ground black pepper has been poured. Fill the jars with tomatoes to the top.

Pour boiling water into the jars, let stand for about 15 minutes. Then carefully drain the water and set to boil. Add salt and sugar to the boiling liquid and boil until they are completely dissolved. Then add vinegar and remove from heat. Pour the boiling marinade into the jars and immediately seal them tightly. Cool the jars by turning them upside down and wrapping them tightly in warm blankets.

Tomato slices with herbs

The greens not only pair well with red and yellow tomatoes, but they also add wonderful flavor notes. Choose the herbs that you like best: cilantro, dry or fresh dill, dried or freshly picked parsley, and even basil itself. Experiment with flavors, fill your jars with different herbs and see which agent tasted best.

As with the above recipes, cut the tomatoes into pieces. Prepare jars, there may be several of them. The given recipe is suitable for preservation in a 1-liter jar. Place some of the greens at the bottom of a clean jar: chopped garden herbs, chopped or pressed garlic, peppers, grated horseradish, bay leaf. Next, add tomato slices; by the way, if you have the “Slivka” variety, you can cut it into rings. Continue arranging tomatoes and herbs until filled. Leave some space on top, add salt, sugar, and oil and vinegar. Pour boiling water on top. The filled jars are placed in a saucepan, the container is filled with water and boiled for 10 minutes. After rolling them into the automatic key, they cool down and go to the cellar.

Marinated tomatoes with onions

Delicious pickled tomatoes with onions are a delicious appetizer that will be appropriate on almost any table.

2 kg of tomatoes;
4 onions;
1 liter of water;
3 tablespoons sugar;
2 tablespoons salt;
3-4 bay leaves;
10 black peppercorns;
2 clove buds;
2-3 dill umbrellas;
vinegar essence.

Wash the tomatoes well, peel the onions and also rinse under running water. Let's prepare the jars - wash them with soda and sterilize them. In dry jars, place an umbrella of dill, bay leaves, cloves, and black peppercorns on the bottom.

Delicious recipes for canned tomatoes with honey for the winter, preparation steps

Tomatoes with honey, closed for the winter, are one of the original dishes that can decorate any holiday table. To prepare this preparation for the cold months of the year, you can use several recipes that take into account the desires of the most fastidious gourmets. If you follow all the rules, honey tomatoes will become one of the most favorite foods on the table.

Which tomatoes to choose for canning

For successful canning, the first thing you should take care of is the right choice of vegetables.

In this case, tomatoes must meet the following requirements:

In order for the vegetable to pass well through the neck of the jar, it should not be too large. Medium-sized fruits are best;
dense peel and pulp with small seeds;
maximum ability to resist pathogenic microorganisms;
high carbohydrate content;
For canning, tomatoes that can not spoil for a long time are better suited.

If you have your own garden, for such purposes it is better to grow separately fruits suitable for canning. In this way, a person will be able to control their maturation and the general condition of the plant.

Preparing the main ingredients

Small, strong tomatoes with a medium degree of ripeness are best suited for rolling. More of these fruits fit into the jar, and if you shake it carefully, there will be even more free space, since the vegetables will settle down compactly.

When the vegetables are selected, they should be washed well, dried, and then take a toothpick and make a puncture in the vegetables where the stalk was. Its depth should be approximately half of the entire tomato. This is necessary to prevent the tomato from bursting when pouring the boiling marinade.

In addition, you need to take care of the availability of the remaining ingredients necessary for preparing the preserve. Depending on the dish itself, its components may be different. The main thing is to prepare clean water, tomatoes, honey, garlic and dill in advance.

Delicious recipes for winter preparations

To make the dish original and tasty, you can add various ingredients to the tomatoes to suit your taste, but it is worth considering that they must be combined with all other components of the preparation. For such a case, several original recipes have already been provided that allow you to achieve the exquisite and piquant taste of honey tomatoes.

Classic recipe for tomatoes in honey marinade

To roll honey tomatoes according to the classic recipe, you will need the following ingredients:

one and a half kilograms of tomatoes;
honey;
one teaspoon of vinegar;
sugar (45 grams);
2 bay leaves;
one dill umbrella;
liter of water;
one clove of garlic;
a few black peppercorns.

During the cooking process, you should first prepare the jars. They need to be washed well and dried by placing them upside down on a towel. Next, place one clove of garlic, dill and other prepared spices on the bottom of each container. Afterwards, you can put the tomatoes in jars, trying to pack them as compactly as possible.

Now you should boil the water and pour it into jars. Next, cover the containers and leave for no more than 9 minutes. After this time, it is drained. The same procedure should be repeated, replacing the water with clean water. To prepare the marinade, dissolve salt, honey and granulated sugar in water, heating the mixture with occasional stirring. When it boils, you can start pouring the liquid into the jars and add 1 teaspoon of vinegar. The jars are now ready to be screwed on with sterile lids.

Salted tomatoes with onions in apple juice

This is a very unusual recipe; we will cook salted tomatoes and onions in apple juice. The juice must be freshly prepared; a store-bought product with a lot of sugar will not work.

2 kg of small tomatoes;
3 onions;
1 liter of apple juice;
30 gr. salt;
30 gr. Sahara.

Peel the onion, cut into circles about 1 cm thick. Blanch the tomatoes in boiling water for exactly 30 seconds, then discard in a colander. Let the tomato cool slightly, then carefully use a wooden toothpick to make a couple of punctures on each fruit near the stalk. This is necessary so that the tomato skin does not burst during further processing.

Place the tomatoes in a jar, sprinkle each layer of tomatoes with onions. Boil water in a kettle. Pour it into jars and cover with boiled lids. Let it stand for a quarter of an hour. While the jars are warming up, boil the apple juice with salt and sugar. Drain the water from the jars and immediately fill them with boiling apple brine. Close the jars tightly. Cool the jars by placing them upside down and wrapping them tightly in warm blankets so that the jars cool slowly.

Recipe for tomato slices in own juice

Tomatoes themselves contain a number of acids; they can easily last until winter if they are sealed in jars in their own juice. Such preparations do not require sterilization.

Select vegetables and herbs, wash them and prepare them for canning. We divide the tomatoes into 2 parts, one of them will be used for pouring - making juice, the other part will be marinated in this very juice. The first part of the tomatoes can be taken overripe, but without damage or rot. We cut off the stalks of the second part. Separately chop the pepper. We need to twist this very pepper with tomatoes for pouring. Grind the horseradish and garlic into the juice through a meat grinder, add salt and sugar from the seasonings, as in the recipe. Stir the ingredients in the juice, pour them into a saucepan or large enamel basin. Boil them to a boil, turn down the heat and let the juice simmer for 15 minutes. Don't forget to stir the dressing.

While everything is cooking, you can start working on the jars. We wash them together with the lids and boil them (sterilize them). Place a few peppercorns on the bottom of each vessel, add tomato slices and pour the filling on top. To be safe, the jars can be sterilized in a large saucepan, but this is optional. Let's roll up. Cool the finished tomatoes and put them in the cellar.

Recipe with bell pepper

This version of the tomato preparation is prepared with onions and bell peppers.

3 kg of tomatoes;
1 kg bell pepper;
1 kg of onion;
6 cloves of garlic;
2.5 liters of water;
3 tablespoons salt;
1 tablespoon black peppercorns;
6 tablespoons sugar;
3 tablespoons vinegar (9%);
2 tablespoons of vegetable oil.

From this amount of vegetables you will get 9 cans of canned food with a volume of 0.75 liters. We’ll prepare the jars right away – wash them well and sterilize them.

After thorough washing, cut the tomatoes into quarters. If the tomatoes are small, then they can be cut in half; large fruits can be cut into 6-8 pieces.

Peel the onion and bell pepper. Cut them into halves of circles about 0.5 cm thick. Cut the garlic into slices.

Place vegetables in prepared jars in layers - tomatoes, peppers, onions, garlic. Repeat layers until the jars are full, the top layer should be tomatoes.

Cook the marinade: boil water, adding salt, granulated sugar, vegetable oil and peppercorns. Cook for a couple of minutes until the sugar and salt are completely dissolved. Then pour in the vinegar and remove the pan from the heat. Pour boiling marinade into jars and immediately cover with lids that have previously been boiled. Sterilize the jars in boiling water for 20 minutes. Then we take out one at a time and immediately close it tightly.

Tomatoes and cucumbers slices

The tomato is considered the best friend of the cucumber, and indeed, they do not conflict at all during preservation, but rather, on the contrary, complement each other’s tastes. In this recipe we will prepare a salad that can easily wait until winter.

The preparation is made from a banal salad: first, chop the cucumbers into half rings, then cut the tomatoes into pieces, herbs, celery, and put them in a pan of suitable size. Place salt, sugar and pepper, and grated garlic under the lid. Add oil. It’s better to use oil that smells like a real summer salad. Mix the salad and leave it covered for 1.5 hours. During this time, we sterilize the jars in any suitable way: in the oven, slow cooker, microwave or through a regular pan.

Fill each jar with salad, try to pack the ingredients as closely as possible, pour the essence on top. The jars will need to be sterilized; salads are capricious in this regard and for the winter it is better to fill them with culinary preservatives. In a large saucepan or metal basin, line the bottom with a rag; this is done to prevent the jars from jumping and rattling on the bottom. Place the filled container in a saucepan and fill the container with warm water up to the hangers of the cans.

Place the container with the jars on medium heat, do not cover with a lid, leave as in the picture. After 10 minutes from boiling, the jars can be removed and rolled up. Now the jars are turned over with their lids down and covered with a blanket. The twists are observed for three days; if nothing breaks, then the recipe is prepared correctly and the entire container has withstood the load. We put it in the cellar.

Appetizer of tomatoes, cucumbers, onions and peppers in layers - for a liter jar

Describing the “golden recipes” of my cookbook, I can’t help but talk about a salad with meaty tomatoes, bright peppers, crispy onions and fresh cucumbers, which is prepared in layers, with enough ingredients for a liter jar.

This original appetizer has become a regular guest on our dinner table, although its preparation requires a little sterilization. The preservation consists of multi-colored layers that do not mix and look elegant in a jar.

Components for a 1 liter jar:

medium-sized juicy cucumbers – 4 pcs.;
tomatoes – 4 pcs.;
bell peppers – 2 pcs.;
medium bulbs – 2 pcs.;
a couple of cloves of garlic;
couple of st. l. vegetable oil;
dill umbrellas – 2 pcs. with seeds;
2 tbsp. l. salt with sugar;
9% vinegar solution – 4 tsp;
black peppercorns – 6 pcs.

I make layered vitamin salad like this:

I cut the tomatoes into large slices, cucumbers into slices, onions into half rings, garlic into halves, and peppers into thick strips.
I put oil, tomatoes, cucumbers, onions, and peppers in layers on the bottom of the jar.
I put garlic cloves and dill umbrellas on the vegetables.
Next, add salt and sugar, pour in vinegar.
I fill the jars to the top with boiling water, pouring them in a thin stream.
I put the jars on a towel in a pan and fill them up to the shoulders with water. I sterilize for 15 minutes and immediately roll on metal lids.
I turn it over and wrap it in a blanket until it cools completely.

The combination of cucumbers, tomatoes, bell peppers and onions is ideal for a refreshing richness of taste, and is served with golden brown potato slices, meatballs or pasta.

Cooking tomatoes in jelly

You can cook pickled tomatoes in jelly. You can marinate whole fruits or halves - to your taste.

1.5 kg of tomatoes;
25 gr. gelatin (in granules);
2 liters of water;
4 tablespoons salt;
7 tablespoons sugar;
2 tablespoons vinegar (9%);
6-10 black peppercorns;
2 bay leaves.

Take a glass of cold boiled water, pour gelatin into it and set aside until the granules swell.

While the gelatin is infusing, thoroughly wash the jars and sterilize them in any way. We wash the tomatoes. If the fruits are small, leave them whole; if they are large, then cut them into halves. Place the prepared tomatoes in sterile jars, being careful to pack tightly.

Dissolve the swollen gelatin by heating the container with it over low heat or in the microwave. Heat, stirring constantly, not allowing the solution to boil. Prepare the filling, boil water, salt it, add sugar according to the norm. Add peppercorns and bay leaves and boil for a couple of minutes. Pour vinegar into the marinade, turn off the heat and add dissolved gelatin, stir well.

Pour the prepared marinade over the tomatoes placed in jars. Immediately close hermetically with screw or regular tin lids.

Czech salad with tomatoes in jars

Now I will tell you how to prepare “Czech” salad for the winter.

Let's take:

3 kilograms of ripe tomatoes
kilogram of yellow pepper
3 large heads of young garlic
kilogram of salad onions
10 peppercorns
2 liters of spring water
150 grams of fine sugar
faceted glass of coarse salt
7 tablespoons vegetable oil
a third of a glass of vinegar

How to do:

First, prepare the glass container. It must be washed and doused with boiling water.

We place the prepared vegetables in layers in jars.

Cut the firm tomatoes into slices, medium-sized onions and garlic into rings, and lettuce into slices.

Preparing the filling:

In heated water, dilute rock salt, sugar, add peppercorns. Pour oil and vinegar into the boiling liquid.

Pour boiling water over the vegetables placed in a glass container. Leave for fifteen minutes, pour out the water.

Fill jars with heated vegetables with boiling brine. Screw it on.

Let it cool under a blanket. We take the snack in jars to the cellar.

Canning tomatoes in tomato sauce without sterilization

This is a simple recipe for canning tomatoes in tomato sauce. In this case, jars do not need to be sterilized either empty or filled. I know that many housewives do not like to make preparations for the winter precisely because of the “hassle” of sterilization. So we make it easier for ourselves using this wonderful recipe.

In winter, such preparations fly off the table very quickly. And next year, your family will ask you to close more of these delicious jars. The tomatoes themselves can be served with potatoes or meat, and the filling can be used as a base for preparing various sauces (for example, for pizza) or dressings (for example, for borscht).

Ingredients for 1 liter jar:

tomatoes - how many will go in + for filling
bay leaf - 1 pc.
black peppercorns - 5 pcs.
celery leaves - 7-8 pcs.
garlic - 1-2 cloves
bell pepper - 0.5 pcs.

For 1 liter of filling:

sugar - 2 tbsp.
salt - 1 tbsp. no slide

Preparation:

1. Wash the jars and lids with baking soda and rinse very well with warm water. Invert the jars onto a clean towel and let them dry completely. Boil the lids for 5 minutes and leave in boiling water until needed.

2. Wash the tomatoes well and sort them. For tomato juice, take any vegetables, no matter if they look unpresentable: wrinkled, with spots, large, cracked, etc. Leave small, dense and tight fruits to be placed whole in the jar.

3.Now pierce the stalk of these “chosen” tomatoes with a knife. Insert the knife deep enough, about 2 centimeters. This is necessary so that the tomatoes are thoroughly warmed and salted.

4. At the bottom of each liter jar, place one bay leaf, 5 black peppercorns and several celery leaves (clean). Next, place the tomatoes tightly in the jar, but without compacting them. Place a large clove of garlic, cut into slices, on top.

5. Boil water in advance and pour boiling water over the filled jars. First, pour a little at a time to warm the glass, then fill to the very top. Cover the jars with sterilized lids and wrap them with a towel to prevent heat dissipation. Leave it like this for 20 minutes to warm up all the components.

6. Peel the bell pepper from seeds and cut into short strips. The pepper will need to be boiled a little along with the filling. It is this vegetable that will give the original taste and aroma to the sauce. This preparation is similar to the lecho recipe that I wrote in a previous article. For tomatoes selected for juice, trim off all excess (stem, rotten areas, etc.). All that remains is to turn these bright fruits into a homogeneous puree. The easiest and fastest way to do this is in a blender. But you can grind it in a meat grinder or grate it on a coarse grater, removing the skin.

7.Pour the tomato puree over the peppers, add salt and sugar. The amount of these additives may differ from those stated in the list of ingredients, since the acidity-sweetness in different fruits is different. You definitely need to taste your sauce. Place the resulting mixture on the stove, bring to a boil and cook for 5-7 minutes, stirring.

8. 20 minutes after pouring boiling water over the tomatoes, drain the water from the jars and immediately pour boiling sauce over the top. To drain the water, it is convenient to use a special nylon lid with holes. If you don’t have one on your farm, use gauze.

9. Close the lids and roll up with a machine. You can also use screw caps. Turn the finished canning upside down, check the lids for leaks, nothing should leak out. Wrap the pieces well and let them cool under the blanket. At this point, delicious tomatoes in tomato sauce are ready. Enjoy!

Korean spicy winter snack

Fans of spicy snacks will love Korean tomatoes.

1 kg of small tomatoes, maybe cherry tomatoes;
1 head of garlic;
3 pods of bell pepper;
1 pod of hot pepper;
50 ml refined oil;
40 ml table vinegar;
50 gr. Sahara;
1 dessert spoon of salt;
1 sprig basil

We are preparing the dressing. Remove seeds from bell peppers by cutting the pods in half. Peel the garlic. Coarsely chop the hot pepper. If you want to make the appetizer very spicy, then do not remove the grains from the hot pepper, just cut off the tails.

Grind the prepared vegetables in a blender or chop using a meat grinder. Add granulated sugar and salt to the resulting mass, add vinegar and oil. Mix everything and add finely chopped basil.

We wash the tomatoes. Cut the cherry in half. We divide larger fruits into several parts. Place tomatoes and spicy dressing in layers in the jar. From this product you will get two cans of canned food with a volume of 0.75 liters.

Cover the jars with plastic lids and place in the refrigerator. After 12 hours, turn the jars over and place them on the lids in the refrigerator. This is necessary so that the contents marinate evenly. Canned food can be stored in the refrigerator for up to three months.

The tomato halves are finger licking good. Canning tomatoes in halves for the winter

Canning tomatoes in halves for the winter is done from small fruits. Not big, but not small either. So average that you could cut it in half.

Tomatoes of any variety that grow in your dacha will do. Closer to autumn, all varieties of tomatoes set fruits that do not have time to grow and are picked small due to cooling weather. These should be used for canning tomatoes in halves for the winter.

This year there are a lot of tomatoes, but they are all small: again due to the abnormally hot weather (32 degrees for three months in a row, without a break! We have never had anything like this before!). Our region used to be called “The Land of Evergreen Tomatoes.” But this year the tomatoes were ripe and I didn’t have time to pick and process them. There was not enough water for irrigation, and there was no time for watering to be used for future use at such an air temperature; the soil quickly dried out, and deeper, in general, it was dry as ash. So the plants began to rush to produce a harvest for the mountain...

I apologize for getting off topic...

Last year (due to the move) there were almost no tomatoes. Yes, there have been crop failures before. Therefore, I bought tomatoes for this recipe in the fall, the cheapest ones: Volgograd, oblong and small in size. They have proven themselves to be excellent for preparations: although the skin is too hard, they are very fleshy and, cut into halves, keep their shape during sterilization...

Briefly, canning tomatoes in halves for the winter consists of several stages:

washing and sterilizing jars. I use 700 (650) ml jars. This size is convenient to open in winter and eat at once or 2 days in advance.

Appetizer with tomatoes and zucchini “Mother-in-law’s tongue”

Let's continue to prepare the most delicious salads together. I think one of the best for the winter is a tomato and zucchini salad called “Mother-in-Law’s Tongue.”

Products for a couple of small jars:

kilogram of tomatoes;
kilogram of zucchini;
300 grams of bell pepper;
100 grams of sugar;
70 milliliters of nine percent vinegar;
70 milliliters of sunflower oil;
50 grams of garlic;
a tablespoon of salt;
teaspoon cayenne pepper.

Recipe for “Mother-in-Law’s Tongue”:

We wash all the vegetables and peel the garlic. Remove the pepper seeds and cut it into 8 pieces.
Place the tomatoes in boiling water for two minutes. Place immediately in cold water and remove the skin. This way we will get a delicate dressing.
Pour the tomato mass and pepper into the pan, add sugar and salt, add butter and hot pepper. Wait for it to boil, then cook for about ten minutes over low heat.
We clean the zucchini and cut it into bars of small length and thickness. Place them on top of the tomatoes and press them down with a spoon. Boil the vegetables over moderate heat, then reduce the flame and cook for ten minutes, without letting it boil too much.
Chop the garlic and add it to the vegetable mixture, add vinegar. Mix thoroughly and cook for 5 minutes over moderate heat.
When ready, pour the salad into the prepared container, roll it up and wrap it in a warm blanket. After this, you can put the jars away for storage.

Note: you can use “Mother-in-law’s tongue” as sauces for various dishes. For greater thickness, choose meaty peppers.

Salads for the winter from tomatoes, cut into slices, without sterilization according to the recipe “You will lick your fingers,” must be prepared so that in the cold you can take out a jar and treat yourself to a delicious dinner or side dish. For greater clarity, watch the video, everything is clear and simple. Prepare for your health!

How to preserve chopped tomatoes in gelatin?

Tomatoes acquire a very unusual taste when gelatin is added during the canning process. We will present you a good recipe for chopped tomatoes with garlic for the winter, with gelatin added to the marinade:

Cut 2 kg of tomatoes into rings. Make sure that the thickness of each ring does not exceed 1.5 cm.
500 g of onions must be chopped, as in the previous recipe, into half rings.
Cut the head of garlic into thin slices.
At the bottom of each jar that you take for rolling tomatoes, place the following products:

bay leaf
a few peas of allspice
dill umbrella
a few stalks of parsley

Tomatoes, onions and garlic are placed on top of the greens.
Prepare a marinade for these tomatoes:

Soak 25 g of gelatin in a glass of water - it will swell for 45 minutes.
Dissolve 100 g of sugar and salt in 1.5 liters of water - let the brine boil
after the brine boils, pour the prepared gelatin into it and stir everything well