Roll up small tomatoes according to a delicious recipe. Rolling a tomato for the winter: sweet recipes. Salted tomatoes for the winter

Good housewives prepare for the winter in advance, “hope for supermarkets, but don’t make a mistake yourself” - they say so, and pickle, salt, freeze. Tomatoes in the list of winter preparations are in one of the first places, these vegetables are good in different forms: both on their own and in company with other vegetables. In this material, a selection of recipes for tomatoes pickled in different ways.

Delicious tomatoes for the winter in 3 liter jars - step by step photo recipe

At the end of the summer season, many housewives close jars of tomatoes. This job is not difficult at all. Thanks to a simple canning recipe, you can pickle delicious, juicy tomatoes in a few minutes. Opening a jar of homemade tomatoes in winter will be very cool. This appetizer is perfect for serving on any table! The calculation of products is given for one three-liter jar.

Time for preparing: 1 hour 0 minutes

Quantity: 1 portion

Ingredients

• Tomatoes: 2.5-2.8 kg
• Bow: 5-6 rings
• Carrots: 7-8 circles
• Bulgarian pepper: 30 g
• Carrot tops: 1 branch
• Salt: 1 tbsp. .l
• Sugar: 2.5 tbsp. l.
• Allspice: 3-5 peas
• Aspirin: 2 tablets
• Lemon acid: 2 g
• Bay leaf: 3-5 pcs.

Cooking instructions

How to cook pickled tomatoes for the winter in jars

You can pickle tomatoes in many ways, including using different containers, from liter jars to enameled buckets and barrels. The first recipe is the simplest, it suggests taking a minimum of ingredients and small glass jars (up to a liter).

Ingredients:

• Tomatoes - 2 kg.
• Filtered water - 5 tbsp.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.
• Vinegar essence - 1 tbsp. l. (based on each container).
• Hot black pepper, allspice, garlic - all 3 pcs.
• Bay leaf, horseradish - 1 leaf each.
• Dill - 1 sprig / umbrella.

Action algorithm:

1. Select the best tomatoes - dense, ripe, small in size (preferably the same). Rinse. Pierce each fruit with a toothpick in the area of ​​​​the stalk. This will help keep the tomatoes whole when pouring boiling water over them.
2. Sterilize jars. At the bottom of each put seasonings, spices, garlic (leaves of horseradish, bay leaf, dill pre-wash). Peel the garlic, you can not cut it and put whole cloves (if cut, the marinade will be more fragrant).
3. Lay the tomatoes almost to the very top.
4. To boil water. Gently pour over the tomatoes. Now hold for 20 minutes.
5. Drain the water into one large container, add salt and sugar there. Boil again.
6. The second time, now pour the tomatoes with fragrant marinade. In jars, add a tablespoon of essence right under the lid.
7. Seal with sterilized tin lids. For additional sterilization, wrap with an old blanket until morning.

You can experiment a little by adding sweet pepper strips, diced carrots, or onion rings to the jars.

Very simple salting tomato for the winter in liter jars

In the old days, most of the available vegetables were salted in huge barrels. And nutritionists say that this method is more beneficial for the body than the usual pickling, since it allows you to save almost all vitamins and minerals. The simplest recipe for modern pickled tomatoes will require a little time and a small amount of ingredients.

Products:

• Tomatoes - 5 kg.
• Water - 5 liters.
• Garlic - 2 cloves per jar.
• Bay leaf - 2 pcs.
• Allspice - 3-4 pcs.
• Fuck root.
• Salt - 1 tbsp.

Action algorithm:

1. The salting process begins with washing and sterilizing the containers.
2. Next, you should choose tomatoes, preferably very dense, with thick skins. Rinse.
3. Peel the garlic with horseradish, cut into pieces.
4. Put half of the spices on the bottom of the prepared containers, then put the tomatoes, again the spices and again the tomatoes (already to the top).
5. Water should be filtered, but it does not need to be boiled (or boiled and cooled). Add salt to it, stir until the grains are completely dissolved.
6. Pour prepared tomatoes with brine, close with nylon lids. Leave the jars in the kitchen for a day to start the fermentation process.
7. Then they need to be hidden for storage in a cold place. The fermentation process lasts a little over a month.

Wait this time and you can taste, such salted tomatoes are good for boiled potatoes and mashed potatoes, for meat and fish.

Recipe for canned cucumbers and tomatoes in jars for the winter

Tomatoes are good both on their own and in company with other garden gifts. Most often, you can find recipes in which red tomatoes and green cucumbers are present in one jar. When pickling tomatoes, acid is released, which gives an unusual taste to pickled vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1 kg.
• Salt - 2.5 tbsp. l.
• Sugar - 2 tbsp. l.
• Garlic - 4 cloves.
• Dill - greens, umbrellas or seeds.
• Vinegar (9%) - 2 tbsp. l.

Action algorithm:

1. Rinse the cucumbers, cut off the tails. Fill with cold water. Withstand from 2 to 4 hours.
2. Simply rinse tomatoes and dill. Banks must be sterilized.
3. In still hot jars, put dill (in the form that is available) and garlic, peeled, washed, chopped (or whole cloves) at the bottom.
4. First, fill the container up to half with cucumbers (experienced housewives put the fruits vertically to save space).
5. Prick the tomatoes with a toothpick or fork, so the pickling process will go faster. Lay on top of the cucumbers.
6. Pour boiling water over vegetables for 20 minutes.
7. Pour sugar, salt into the pan, drain the water from the cans with future seamings here. Boil.
8. Pour and cork with hot lids (pre-sterilized). Turn over, wrap in warm clothes for additional sterilization at night.
9. Remove jars of cucumbers / tomatoes that have cooled down by morning.

The final pickling process will be completed in 2 weeks, then you can proceed to the first tasting. But it’s better to wait for the snow-white winter to treat yourself and your loved ones to delicious vegetable platter.

Delicious tomatoes in jars for the winter with vinegar

Grandmothers in the good old days salted tomatoes, most modern housewives prefer pickling with vinegar. Firstly, the process is faster, and secondly, the vinegar gives the tomatoes a pleasant spicy taste.

Ingredients:

• Tomatoes are ripe, dense, small in size - 2 kg.
• Hot pepper - 1 pc.
• Bulgarian pepper - 1 pc.
• Garlic - 2-4 cloves.
• Cloves, sweet peas.

Per liter of marinade:

• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar classic table 9% - 2 tbsp. l.

Action algorithm:

1. The pickling process, according to tradition, begins with the sterilization of containers and the preparation of ingredients. It is better to take liter jars: wash, sterilize over steam or send to the oven.
2. Rinse tomatoes and peppers (spicy and Bulgarian). Remove seeds and stems from sweet peppers.
3. In each jar, put a few peas of allspice, 2 cloves, garlic.
4. Cut the hot pepper into slices, send to the bottom of the cans. Sweet pepper also cut, also put on the bottom.
5. Now it's the turn of the tomatoes - they just fill the containers to the top.
6. For the first time, pour tomatoes with simple boiling water. Leave for half an hour.
7. Drain the marinade into a separate bowl. Add salt and sugar according to the norm. Boil the marinade.
8. Pour back into jars with tomatoes. Gently pour 2 tbsp under the lid. l. vinegar. Cork.

Many housewives advise turning the containers over and wrapping them on top. During the night, the sterilization process is completely completed. Cooled cans can be re-hidden in the cellar.

Recipe for sweet tomatoes for the winter in jars

When marinated, tomatoes often turn out too spicy and salty. But there are recipes that will delight lovers of sweet marinade, one of them suggests abandoning all known seasonings and spices, leaving only bell pepper, by the way, also sweet.

Ingredients (calculation - for 3 liter containers):

• Tomatoes - about 3 kg.
• Bulgarian pepper - 3 pcs.
• Sugar - 5 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 2 tbsp. l. for each bank.

Action algorithm:

1. The pickling order is already known - prepare the tomatoes and peppers, that is, rinse thoroughly. Remove the seeds and tail from the bell pepper.
2. Sterilize containers. At the bottom put chopped peppers, to the neck - tomatoes.
3. Pour in boiling water. You can relax for 20 minutes or do other things.
4. Drain the water from the cans, which already smells pleasantly of bell pepper. Add salt. Pour in sugar. Boil.
5. Vinegar is either poured into a boiling marinade, or immediately into jars.
6. Cork the tomatoes with sterilized lids.

Turn over or not - depends on the desire, but you definitely need to wrap it up. Hide in the cellar in the morning, it remains to be patient and not open a jar of sweet pickled tomatoes the very next day.

Tomato salad - a delicious preparation for the winter

With the advent of cold weather, you really want something very beautiful and useful. The best cure for blues is a jar of tomato, pepper and cucumber salad. The recipe is also good because you can use substandard vegetables.

Ingredients:

• Tomatoes - 1 kg.
• Cucumbers - 1.5 kg.
• Sweet pepper - 0.8 kg.
• Onion - 0.5 kg.
• Vegetable oil - 120 ml.
• Sugar - 3 tbsp. l.
• Salt - 3 tbsp. l.
• Acetic acid - 1 tsp each. for each half liter container.
• Seasoning mix.
• Greens.

Action algorithm:

1. When preparing vegetables, the hostess (or her reliable assistants) will have to sweat, as the vegetables need to be washed and peeled. Remove seeds from peppers, stems from tomatoes and peppers.
2. Then cut all the vegetables into circles. Wash and chop greens.
3. Put the fragrant vegetable mixture in an enameled container of sufficient size. Immediately send salt, sugar, available spices into it. Pour in vegetable oil.
4. Bring the salad to a boil over low heat. Then boil on low heat with constant stirring for half an hour.
5. During this time, prepare jars (8 pieces of half a liter each) and sterilize lids.
6. While hot, spread the salad in jars. Top with acetic acid (70%).
7. Cover with lids, but do not roll up. Sterilize in hot water for another 20 minutes.

Now you can cork a tasty, healthy and very beautiful salad, where tomatoes play an important role.

Tomatoes in jars for the winter with garlic

Salads, of course, are good in all respects, with the exception of one - too much preparatory work. It is much easier to cook just pickled tomatoes with garlic - healthy, tasty and a wonderful view. The recipe is called "Tomatoes under the Snow", because the garlic needs to be grated on a fine grater and poured over the vegetables on top.

Ingredients (for a 1 liter jar):

• Tomatoes - 1 kg.
• Grated garlic - 1 tbsp. l.
• Vinegar classic 9% - 2 tbsp. l.
• Sugar - 2 tbsp. l. (if you take a little less, the tomatoes will be slightly sour).
• Salt - 2 tbsp. l.

Action algorithm:

1. Tomatoes are prepared according to the classical technology: select vegetables for pickling of the same size, ripe, but with a dense skin, without damage and dents.
2. Wash the tomatoes. Peel the garlic, also send it under running water. Grate on a fine grater.
3. Sterilize the jars while they are still hot, spread the tomatoes, sprinkle with garlic.
4. Pour boiling water for the first time. Drain into a saucepan, prepare a salty-sweet marinade.
5. Pour again, pour vinegar on top.
6. Seal with lids that have also gone through the sterilization process.

Fast, easy and very pretty!

How to cook tomatoes in jars for the winter with onions

Tomatoes are good because they are friends with different vegetables, they love the company of garlic or onions. But, if garlic is finely chopped into such a roll, and has only one function - a natural flavor, then the onion acts as a full participant in the culinary process.

Ingredients:

• Tomatoes - 5 kg.
• Onion (very small size) - 1 kg.
• Filtered water - 3 liters.
• Vinegar 9% - 160 ml.
• Sugar - 4 tbsp. l.
• Salt - 3 tbsp. l.
• Dill in umbrellas.
• Hot pepper - 1 pod.
• Currant and horseradish leaves (optional).

Action algorithm:

1. First, prepare the tomatoes and onions, simply wash the first ones, chop them near the stalk. Peel the onion, then rinse.
2. Rinse dill, leaves (if to be used) and hot peppers. Containers, of course, sterilized.
3. Throw down seasonings, currant and horseradish leaves, pieces of hot pepper pod. Lay tomatoes, alternating with onions (there should be several times more tomatoes than onion heads).
4. Pour in boiling water. Wait 7 to 15 minutes (optional).
5. Drain the fragrant water into a saucepan, add salt and sugar to the water. After boiling, pour in the vinegar.
6. Proceed to pouring the marinade and corking.

Tomatoes prepared in this way acquire a sour-spicy taste, onions, on the contrary, become less bitter.

Tomatoes in jars for the winter with cabbage - an original recipe for preservation

Another good "partner" in seaming for tomatoes is ordinary white cabbage. It can be present in any form - cut into large pieces or chopped finely enough.

Ingredients:

• Tomatoes - 2 kg.
• White cabbage - 1 kg.
• Sweet pepper - 1 pc.
• Carrots - 2 pcs. (medium size).
• Bay leaf, dill, allspice.
• Garlic - 4 cloves.

Marinade:

• Water - 1 l.
• Sugar - 3 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1-2 tbsp. l. (at 9%).

Action algorithm:

1. Prepare vegetables - peel, rinse, chop. Leave the tomatoes whole, chop or chop the cabbage (optional), use a grater to chop the carrots. Pepper - in pieces. Cut the garlic into thin slices.
2. Containers, according to tradition, are sterilized before laying vegetables. Again, according to tradition, put natural flavors at the bottom of the jars - dill, pepper, laurel. Pour in the garlic.
3. Start laying vegetables: alternate tomatoes with cabbage, occasionally adding a strip of pepper or a little carrot.
4. Immediately prepare the marinade with salt, sugar and vinegar. Pour jars filled with vegetables. Cover with tin lids.
5. Send for additional pasteurization. After 15 minutes, seal and insulate.

Delicious pickled tomatoes in jars - barrel tomatoes for the winter

Pickling is one of the oldest recipes for harvesting vegetables for the winter. In the old days, when there was no vinegar and tight-fitting jars, it was difficult to keep vegetables until spring. But even today, along with fashionable pickling, still experienced housewives practice fermentation, but not in barrels, but in the usual three-liter glass jars.

Ingredients:

• Tomatoes - 3 kg.
• Dill, horseradish, currant, cherry, parsley (optional and available ingredients).
• Garlic.
• Salt (the most common, not iodized) - 50 gr. for a 3 liter can.

Action algorithm:

1. Conduct a selection of tomatoes, the ideal varieties of "cream" are small, with a dense skin, very sweet. Wash vegetables and herbs. Peel the garlic, also rinse.
2. Sterilize containers. Put some herbs, spices and seasonings on the bottom (allspice and bitter peppers, cloves, etc. are allowed). Fill the jar almost to the neck with tomatoes. Top with herbs and spices.
3. Prepare a brine by dissolving in boiled water (0.5 l.) 50 gr. salt. Pour into the bank. If there is little brine, top up with plain water.
4. Keep in the room for 3 days to start the fermentation process. Then rearrange in the refrigerator or just a cold place. The process will continue for another 2 weeks.

After the lapse of time, you can start tasting the original Russian snacks.

Tomatoes in jars for the winter with mustard

In our time, mustard has practically lost its significance, although in previous years it was actively used by housewives. Meanwhile, it is a good seaming agent that does not allow mold to form in jars. Therefore, homemade canned food can be stored at room temperature.

Ingredients:

• Tomatoes - 2 kg.
• Mustard powder - 1 tsp
• Garlic - 4 cloves.
• Bitter pepper pod - 1 pc.
• Allspice peas - 4 pcs.
• Laurel - 3 pcs.

Brine:

• Water - 1 l.
• Common table salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.

Action algorithm:

1. Rinse containers thoroughly. Wash the tomatoes under running water.
2. At the bottom of the jar put seasonings, pepper pod (can be cut into pieces), garlic. Next, lay small, dense tomatoes (up to the neck).
3. Pour in boiled water.
4. After a while, drain the water, prepare the brine.
5. Pour hot brine over tomatoes. Put mustard on top and pour vinegar.
6. Seal with a tin lid.

The brine due to the mustard will turn out to be unclear, but the taste of the snack will be excellent.

How to harvest a tomato for the winter in jars without sterilization

And finally, again, a fairly simple recipe that does not require additional sterilization in hot water (a process that many novice housewives, and experienced ones, are so afraid of).

1. Spicy tomatoes

- tomatoes;
- Bay leaf;
- hot red pepper
- garlic,
- dill, celery, cloves, peppercorns, mustard seeds, horseradish root.
pickle recipe

2. For 1.5 liters. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices there (dill, cloves, peppercorns, mustard seeds and horseradish root). We boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we put chopped greens of horseradish leaves, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then we put the washed, peeled tomatoes there and pour the marinade, heated to a boil, cover with lids and put in a sterilization pan: half-liter and liter jars - for 10-15 minutes, 3-liter - for 20 minutes.
5. After sterilization, we cork the jars, turn them over and wrap them with a blanket for a couple of hours

2. Homemade marinated tomatoes with citric acid.

- tomatoes (preferably not large),
marinade (based on a 3-liter jar):
- 1.3 liters of water
- 30 g salt
- 120 g sugar
- 2 teaspoons of citric acid powder.
pickle recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should not be mixed either.
2. We lay out the tomatoes in washed jars, add greens (a little, only to give a light aroma, it is better for a change to add greens of the same type to different jars - dill in one, parsley in the other, celery in the third).
3. Fill with boiling water and cover with clean lids.
4. While the tomatoes are being sterilized, boil the brine from water, salt, sugar, citric acid. As soon as the brine boils, we drain the water from the jars, pour the brine, roll it up, then turn the jars over and wrap them with a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all “poisonous”, as with vinegar.

3. Donetsk pickled tomatoes

Filling: for 1 liter of water - 60 g of sugar, 60 g of salt, garlic, hot and sweet pepper, bay leaf, 1 tablespoon of 9% vinegar.
Place prepared brown fruits in jars along with spices.
Pour boiling filling three times, holding for 10 minutes. Add vinegar for the last time and seal.

4. Spicy tomatoes

How to pickle tomatoes
For a three-liter jar: 50 g of horseradish root, 2-3 garlic cloves, 1 tablespoon of dill seeds, 7 allspice peas, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves .
Put brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour in boiling water and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour the boiling filling up to the very edge.
Roll up the jar hermetically, wrap it in paper and in a blanket, turn it upside down and leave for a day.

5. Tomatoes with onions in jelly sterilized

Cut the tomatoes into quarters, slice the onion and cut into rings. Put in a three-liter jar, alternating tomatoes and onion rings.
Prepare marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Boil the marinade, strain it and pour into jars over the stacked tomatoes and onions. Then pour jelly into each jar.
Jelly: Add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into jars. Sterilize jars for 10 minutes.

6. Sliced ​​Tomatoes with Onions and Garlic

Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled garlic cloves. Marinade boils for two minutes. We add 1 tbsp. a spoonful of 9% vinegar and immediately fill them with tomatoes and onions. Pickled tomatoes are ready the next day. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a blank for the winter.

7. Fruit and vegetable platter in marinade

It's even tastier. The basis of the recipe is "Tomatoes, sliced ​​​​in circles, with onions and garlic." In a jar, in addition to chopped tomatoes, onions and garlic, we beautifully put any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, sorted into inflorescences. We also stack fruits cut into circles: plums, kiwi, cherries, grapes, raspberries and so on.
Marinade is the same. Aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, fragrant, beautiful, festive.

8. Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, arrange in jars. It is better to store in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and adjika will turn out thick. It keeps very well.
how to cook adjika

9. Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Divide into small jars. Store in a cool place.

10. Tomatoes in apple juice

Pour tomatoes with boiling apple juice (for 1 liter of juice, 1 tablespoon of salt). Do not add spices. Sterilize 7 minutes. Roll up. Store in a cool place.

11. Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: in a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.

12. Tomatoes with cinnamon (can be stored even under nylon lids)

Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.

13. Orange miracle

1.5 kg of red tomatoes, chopped;
Twist 1 kg of carrots in a meat grinder;
add to this 100 g of sugar;
1 tbsp salt;
1 glass of sunflower oil - simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from fire. When cool, put into jars and roll up.

14. Recipe for cooking and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of mature tomatoes, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Cooking minced vegetables. Peel the parsley and carrots, finely chop and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stalk and cut out the core with a teaspoon. Mix the stewed roots and fried onions with finely chopped parsley and heat to a temperature of about 70 ° C.
4. Fill the prepared tomatoes with hot minced meat, put them tightly in jars and pour over the previously prepared hot sauce.
5. Top with boiled (in a water bath) for 5-7 minutes and cooled to a temperature of 70 ° C vegetable oil (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter - 75 minutes.
7. Tighten the jars, turn the lid down and let it stand for a day.

15. Recipe for cooking and preserving tomatoes in their own juice.

Ingredients:

3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
canning recipe
1. Wash small-fruited tomatoes, chop in several places with a pointed stick and place them tightly in jars on their shoulders.
2. Cut large tomatoes and heat them in an enamel saucepan under the lid, without boiling.
3. Wipe the hot mass through a rare sieve, dissolve salt and sugar in it and pour the mass of tomatoes in jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 ° C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (you can dilute it with boiled water), and prepare a salad, sauce, soup from the fruits.

16. Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.
Pouring: for 1 liter of water - 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, better varieties "Lady's fingers".
2. Arrange in banks.
3. Wash and chop the greens, cut the red pepper into several narrow strips, garlic cloves into 3-4 pieces each.
4. Seasonings and spices put in jars on top of the tomatoes.
5. Fill with hot fill.
6. Sterilize: half-liter jars - 5 minutes, liter - 10-12 minutes. Roll up.

17. Tomatoes peeled in their own juice

Ingredients: 3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
1. Cut ripe but intact tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, salt (for 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel chilled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over.
5. Cover the jars with lids, put in a pot of hot water for sterilization.
6. When the water in the pan boils, take out the half-liter jars immediately and roll them up, keep the liter jars in boiling water for 4-5 minutes, the three-liter jars for 8-10 minutes and then roll them up.

18. Peeled tomatoes, canned in slices

Filling: for 1 liter of water - 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned food.
1. Dip the fruits for 1-2 minutes in boiling water, cool in cold water and remove the skin.
2. Peeled tomatoes cut into 2-4 parts, put in jars without compacting, and fill with boiling filling.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes. Roll up. Store in a cool place.

19. Peeled tomatoes, canned in slices, in their own juice

Pouring: for 1 liter of tomato juice - 10-30 g of sugar, 5-7 g of salt.
1. Put the prepared tomatoes in jars (see the previous recipe - Peeled tomatoes, canned slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave to cool. After that, put it in a cold pantry, or any other dark, cool place for storage.

20. Tomatoes in applesauce

Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Rinse sour apples, cut into slices, steam in a saucepan with a little water, rub through a sieve, add salt, sugar, ginger. 2. Rinse the tomatoes, chop them several times, put them in jars and pour over the cooked hot applesauce.
3. Pasteurize jars for 25-30 minutes at a temperature of 85-90 ° C, roll up the lids and store in a cool place.

21. Winter tomato salad (no salt)

1. Cut ripe but strong tomatoes into slices.
2. Arrange in sterilized liter jars, shaking lightly to firm the tomatoes (but not too tight).
3. Pour the juice remaining during cutting, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving, salt the salad, add onion, garlic, sour cream or vegetable oil. This salad can also be seasoned with soups.

22. Pickled tomatoes with beets,

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pieces, medium-sized carrots - 1 piece, garlic - 4 cloves, hot pepper - 1/3 pod, greens to taste - 3-4 sprigs. For the marinade: water - 1 liter, salt - 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.

First you need to wash the tomatoes, on each fruit at the stem, make 2 punctures with a fork or a wooden skewer. Put the tomatoes in a bowl, pour boiling water and let stand for about 10 minutes, then drain the water. Wash greens. Without crushing, put together with hot pepper and peeled garlic cloves at the bottom of a sterilized jar.
Peel beets and carrots and cut into thin circles. Put tomatoes in a jar, alternating them with circles of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the bank. When canned food has cooled, store in a dark, cool place.

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23. Stuffed tomatoes - an even more original snack-blank.

To prepare it, you need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes, you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and finely chop. Wash parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, place the prepared filling in it. Place the fruits tightly in a tub or other dish. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. Tomatoes should change color to darker and become soft. Move to storage in a cool place.

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Servings: 8 pcs.
Cooking time: 2 hours
Cuisine: Choose a cuisine

Recipe Description

On this page I will tell you how to close tomatoes for the winter in jars. For many years I have been closing tomatoes for the winter in slices. I used to always close them entirely - my mother did this, and then I did. But since I mastered this recipe, I've been making them the only way. Moreover, each of my friends or guests who managed to taste my delicious canned tomatoes, reminiscent of a ready-made salad, asked me how to close chopped tomatoes for the winter.

I wrote down this recipe so often for friends, relatives, girlfriends and coworkers that I finally decided to put it on the site. Moreover, now it’s the autumn season again, cheap vegetables are at least a dime a dozen, and if anyone wants to close tomatoes for the winter, then it’s time to find a suitable recipe to please your family with delicious canned tomatoes in winter, adding them to meat or.

In this recipe, I give the ingredients for 8 liter jars of canned tomatoes. If you want to cook more (or less), increase (or decrease) the amount of food proportionally.

As for the variety, then, of course, you can close any tomatoes for the winter: yellow, pink or red, you can make a mixture of tomatoes of different colors to look beautiful. But it is better to give preference to hard, strong fruits, so that during cooking the pieces do not fall apart, do not lose their shape, but look whole and beautiful.

I always start canning by cleaning the kitchen, then washing the jars with baking soda and boiling the metal lids for a few minutes. This is not idle advice. Cleanliness in the kitchen, having everything you need for work at hand, clean sparkling glassware prepared in advance - all this creates an atmosphere of celebration and good luck. And this is necessary for conservation to succeed.

To cook chopped tomatoes for the winter in jars, you need:

• 5 kg tomato.
• 2 cups of sugar.
• 3 art. spoons of salt.
• 1.5 cups of vinegar.
• 6 medium onions.
• 0.5 teaspoon of cloves.
• 8 small bay leaves
• 40 black peppercorns.
• 1-2 pods of hot pepper (light, jalapeno or paprika).
• 3.5 liters of water.

Cooking step by step:

• We select vegetables for preservation. The more ripe, beautiful and tasty fruits you take for work, the tastier your canned tomatoes for the winter in jars will be.
• We wash the tomatoes in clean water and let them drain and dry slightly. We clean the onion from the husk, and wash the hot pepper, cut in half and remove the seeds.

• Cut the onion into thin rings, and finely chop the hot pepper with a knife. (By the way, if you have never cut such a pepper before, be careful. It is better to cut with gloves, otherwise it will burn your fingers for several days).
• Mix chopped onion with chopped pepper, divide into about 8 parts and add a portion to the bottom of each jar.
• Next, add to each jar 5 black peppercorns, 1 bay leaf and 2-3 pcs. clove seeds.

• Then we cut the tomatoes. You can simply cut into 4 parts if your vegetables are not large. It can also be smaller - according to your desire. However, I do not advise too small, it is better to cut into pieces that are convenient to take on a fork.
• Add the chopped tomatoes to the jars on top of the onions.
• After that, we prepare the marinade: bring the water to a boil, dissolve the salt and sugar in it, carefully pour in the vinegar and heat again until the marinade boils.
• Pour the marinade into jars with chopped tomatoes (do not add 1-1.5 cm to the edge). We put the jars in a large saucepan or boiling pot, on the bottom of which a grate or other stand is installed (it is impossible for glassware to stand directly on the bottom of the pan, it may burst).
• Pour warm water into the boiled water (you can’t pour cold water so that the jars with hot marinade do not burst from the temperature difference). The water in the pan should be 3-4 cm lower than the top of the jars, so that when boiling, the water from the boiled water is not poured into the jars.
• We cover each jar with a metal lid, put the pan on the fire, bring the water to a boil and sterilize our tomatoes for 5 minutes (on low heat).
• After that, we remove the cans with conservation from the boiling, tightly twist the lids (or close them with a seaming key).
• We turn each jar upside down, cover with a blanket and leave for half a day - until it cools completely.
• We take out the cooled canned tomatoes in a cold room. If you live in a private house, I think you have no problems with such a room - a basement or storage room, or just a cold room, will do. If you live in an apartment building, where it is hot in summer even in pantries and utility rooms, then it is better to preserve tomatoes for the winter in the fall, when the heat subsides.
• It is better to open canned tomatoes at least two weeks after cooking, so that they have time to soak in spices. For example, I open the preservation only when fresh vegetables run out.

Well, well, good conservation and bon appetit!

Pickled tomatoes are a frequent treat at the Russian table, especially in winter. In the cold season, you really want to get a piece of the already gone summer. It is enough just to open a jar of canned tomatoes, which will undoubtedly decorate your table and complement the main dishes. The article describes several simple and complex recipes for rolling tomatoes sweet, sweet and sour - for every taste, which even gourmets will like.

General principles for pickling tomatoes for the winter

Recipes for winter sunsets are diverse. What hostesses do not put in the marinade: honey, garlic, lemon, pepper, currants, cherries. But still there are certain rules, not following which you can get a lot of trouble, such as: bursting cans, “flying” blanks, bitter aftertaste. Let's see how to avoid them.

• To start sterilize jars. To do this, wash them with detergent or soda, rinse thoroughly and boil in water. You can just pour boiling water over it. The jars should then dry completely. Only then start preparing.
• Pour hot brine into warm jars so they don't crack.
• As for tomatoes, they must be carefully selected, exclude rotten and spoiled tomatoes, tear off the stalks. Ripe and unripe fruits should not be marinated together. Slightly unripe tomatoes are most suitable for pickling.
• If you want the tomatoes to be equally saturated with brine, put in one jar fruits of the same size and variety.
• Pierce the place where the stem was. This will help the skin of the tomato not burst upon contact with boiling water. For greater confidence, you can chop the fruit in several places.
• If the recipe uses bay leaf, it is better not to leave it in a jar. Lying in brine, he begins to taste bitter.

Knowing these subtleties and secrets, you can confidently start clogging sweet tomatoes for the winter.

Sweet Canned Tomato Recipes

Pickled sweet tomatoes can be prepared in many ways. To give a sweet taste, sugar or honey is usually added to the marinade. Here are a few different recipes for canning tomatoes for the winter, among which everyone can choose the most suitable one for themselves. And you can use a couple of recipes and roll up jars for each. So you choose your favourite.

Grandma's Easy Canned Tomato Recipe

This recipe does not require a lot of ingredients and is easy to prepare. But this does not mean that the taste of tomatoes in this case will suffer. In addition, fruits preserved in this way are stored for a long time.

Ingredients in the calculation per 1 liter of water:

• tomatoes;
• sugar (2 tablespoons);
• bell pepper;
• salt (1 tablespoon);
• vinegar (1 tablespoon).

How to cook: arrange the tomatoes in jars, add bell peppers, cut into four parts (do not forget to remove the seeds from the peppers). Pour hot water over vegetables and leave for 20 minutes. Drain the water and boil the marinade (you can directly from the same water): put sugar, salt, vinegar in the indicated proportions. Pour brine over vegetables, seal tightly and leave to cool under a blanket. After a few days, the jars can be opened and put away for storage.

Recipe for pickled tomatoes for the winter with honey

Ingredients:

• 5 kg of tomatoes;
• 500 g of honey;
• garlic;
• 150 g of salt;
• seasonings: cloves, allspice peas;
• currant or cherry leaves;
• 150 g of vinegar;
• bunch of dill.

Preparation: finely chop the dill, peel the garlic and cut into slices. Put greens, leaves in a jar, add seasonings and garlic, then fill the container with tomatoes. Boil the brine: boil 7.5 liters of water, put cloves, honey, vinegar, salt there. Boil 3 minutes. Pour marinade over future preparations, let them stand until cool. Drain the marinade into the pan and boil it again, pour over the tomatoes again. Seal the jars and, after cooling, take them to a cool place.

Royal tomatoes for the winter, a sweet recipe

Ingredients:

• tomatoes;
• carnation;
• salt;
• vinegar;
• hot peppers;
• sugar;
• dill umbrellas;
• allspice peas;
• bell pepper;
• garlic.

Preparation: put dill, two rings of hot pepper, one quarter of bell pepper, peppercorns on the bottom of each jar and fill the container with tomatoes. Pour boiling water over the jars and let them brew for about 5 minutes. Drain the cooled liquid, add garlic cloves, salt (1 tablespoon), sugar (1 cup), vinegar or acetic acid (1 tablespoon) to each jar. Pour boiling water over the contents of the container, roll up and remove until cool.

Sweet and sour tomato recipe for the winter

• slightly unripe medium-sized tomatoes;
• 1 st. l. table salt;
• 1 tsp table vinegar;
• allspice black peas;
• 3 art. l. granulated sugar;
• 3 leaves of lavrushka;
• dill umbrellas.

How to cook: Arrange dill in liter jars over an umbrella, fill the container with tomatoes. Then prepare the brine. Put salt, bay leaf, sugar into the water, boil. Add allspice to taste. Let the brine boil for 1-2 minutes. Then remove the lavrushka and pour the future blanks with brine. Let the tomatoes stand for 6-8 minutes, then drain the brine back into the pot. After adding vinegar, wait for the brine to boil and repeat the procedure. Close the lids of the jars and put them under the covers. Delicious preparation for the winter is ready!

Recipe for sweet tomatoes for the winter with oak leaves

Ingredients per 1 liter of water:

• medium sized tomatoes;
• dill umbrellas;
• oak and currant leaves;
• peppercorns;
• citric acid (a pinch);
• sugar (7–8 tablespoons);
• table salt (1 tbsp. l.);
• garlic cloves (about 1-2 cloves per jar).

How to cook: put leaves, garlic, dill and pepper on the bottom of the jar. Fill jars with tomatoes, you can put more leaves on top. Pour boiling water into jars and leave for 5-8 minutes. In the meantime, you can cook the marinade. The marinade volume is calculated as follows: the volume of containers used is divided in half. Boil the required amount of water, put sugar and salt. Drain the tomatoes and refill with brine.

Sweet canned tomatoes with cinnamon

Tomatoes canned according to this recipe will slightly sharp. And cinnamon will give the taste unusual notes.

Ingredients per 1 liter of water:

• fruits of small tomatoes;
• salt (2 tablespoons);
• granulated sugar (6 tablespoons);
• nine percent vinegar (1 tablespoon);
• parsley;
• cinnamon (1 cm);
• chili pepper (1 pc.).

Preparation: arrange parsley sprigs, cinnamon, chili peppers in jars. Fill jars with vegetables and pour hot water over them. Leave them for 5 minutes. Throw sugar and salt into boiling water. Marinade should be boiled for 2 minutes. Drain the water from the tomatoes, then pour a spoonful of vinegar into each jar and fill each with hot marinade. Seal the container immediately, invert and let cool.

Recipe for sweet pickled tomatoes with honey and onions

Ingredients for 1 liter of water:

• plum tomatoes;
• onions (1 pc.);
• honey (50 g);
• salt (30 g);
• apple cider vinegar (30 g).

Preparation: a very simple recipe with a minimum of components. Cut white onion into rings. Fill jars with tomatoes, sprinkled with onions, to the top. Boil the marinade: add salt, vinegar and granulated sugar to boiling water. Pour the fruits with hot marinade and roll up the jars with tomatoes.

Canned sweet tomatoes will definitely delight your family at dinner in the winter. Now you know how to cook them, and from the many recipes offered, you will definitely choose the one that suits your personal taste.

The invention of glass jars for canning is, without exaggeration, a breakthrough. Our ancestors could not even imagine what delicacies can be prepared and stored without problems for more than one month without using barrels, tubs and other capacious containers. One of these delicacies has firmly taken its rightful place on the shelves in pantries - these are tomatoes in jars for the winter.

Pickled tomatoes are a spicy, fragrant and tasty appetizer. Tomatoes in jars for the winter are easy to prepare. In principle, all recipes for pickled tomatoes are divided into two types - with and without sterilization. Not everyone, of course, likes to additionally heat the filled jars in boiling water, but such a blank is guaranteed not to deteriorate in a city apartment, when the jars are not only in the closets, but also under the bed and even on the mezzanine!

Before introducing you to our recipes for canned tomatoes, let me remind you of a few rules that will allow you to prepare the most delicious tomatoes in jars for the winter:

• If you collect tomatoes from your garden, do it in dry weather, sorting through them, sorting them by degree of ripeness and size;
• Try not to mix tomatoes of different varieties in the same jar;
• For each jar, select tomatoes of approximately the same size;
• Small or medium tomatoes are best suited for canning, they look prettier, do not burst during heat treatment, and it is more convenient to eat them;
• To prevent the skin of tomatoes from bursting when scalding, pierce their stalks with a wooden toothpick;
• For pickling, it is better to choose varieties of tomato, in the fruits of which there is more pulp than juice, not too many seeds and with a dense skin. It can be all kinds of cherry tomatoes, plum tomatoes, and so on;
• The preservative for pickled tomatoes is traditionally vinegar, vinegar essence, citric acid, aspirin, as well as sour juices - apple, red or white currant. Sometimes tomatoes are pickled in gelatin, but this is already an amateur;
• For conservation, take jars with a volume of 0.7-1.5 liters. Less - it makes no sense, it's one tooth, more - it's not always possible to use a 2-3 liter jar of pickled tomatoes in one sitting. However, be guided by the number of eaters and lovers of savory snacks;
• Wash all canning ingredients thoroughly;
• Be sure to sterilize jars and lids;
• Pay attention to the lids - they must be varnished, otherwise their inside will corrode from the acid in the marinade.

And now the recipes! There are many of them to choose from.

Pickled cherry tomatoes in jars

Ingredients for 1 liter jar:
600-650 g cherry tomatoes,
1 sweet red or yellow pepper
50 g of dill and parsley,
2-3 garlic cloves,
3 peas of allspice,
2 bay leaves.
Marinade:
1 liter of water
25 ml 9% vinegar,
2 tbsp Sahara,
2 tbsp salt.

Cooking:
Place 2-3 cloves of garlic, peppercorns, chopped greens in jars sterilized in any way. Then lay the tomatoes, after piercing the stalks with a toothpick, layering them with bay leaves and chopped sweet pepper. Boil water separately, add salt and sugar, let them dissolve and pour over the tomatoes in jars. Cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, boil. Pour 25 mi of vinegar into each jar, pour boiling marinade over and roll up immediately. Banks turn over, wrap and leave for 1-2 days. Then put away for storage.

Sweet pickled tomatoes (recipe with sterilization)

Ingredients for 1 liter jar:
500-700 tomatoes,
½ head of onion
20 ml 9% vinegar,
30 g sugar
½ tsp salt,
spices (black peppercorns, cloves, allspice, bay leaf) - to taste,
700 ml of water.

Cooking:
Put spices at the bottom of each sterilized jar. Then lay the tomatoes, pricked with a toothpick, layering with onion half rings. Separately, boil water with sugar and salt, let them dissolve completely, pour in the vinegar and pour the tomatoes in jars. Place the filled jars in a wide pot of hot water and sterilize, covered with lids, for 15 minutes from the moment the water boils. Then roll up and flip.

For those who don't want to mess around with boiling, here's our next recipe.

Sweet pickled tomatoes (no sterilization)

Ingredients:
2 kg of tomatoes,
1 medium carrot
1 sweet pepper
2-3 currant leaves,
2-3 cherry leaves
2-3 bay leaves,
5-6 black peppercorns
1-2 sprigs of dill,
15 g salt
15 g sugar
30 ml 9% vinegar.

Cooking:
Place leaves and greens on the bottom of sterilized jars, then put tomatoes, place chopped sweet peppers and grated carrots on top. Place dill on top. Pour the contents of the jars with boiling water and let stand for half an hour. Then pour the water into a saucepan, prepare the marinade by boiling water with salt, sugar and vinegar, pour it over the tomatoes in jars and roll up. Turn the jars over, wrap them up and leave for a couple of days.

And our next recipe is for lovers of Italian dishes, spicy, savory.

Marinated tomatoes in jars with Italian herbs

Ingredients for a 2-liter jar:
1.5 kg tomato,
3 sweet multi-colored peppers,
1-2 stalks of celery
1 red onion
3 garlic cloves,
30 ml olive oil
30 ml white wine vinegar
15 g sugar
10 g salt
2 sprigs of rosemary
2 sprigs of basil
2 sprigs of thyme.

Cooking:
Herbs for this preparation must be taken fresh. They are no longer a rarity on our shelves, and they can also be easily grown on the windowsill. So, cut fresh herbs as small as possible, put in a mortar, squeeze the garlic through a press and add olive oil. Pound the whole mass and put in sterilized jars. Cut the onion and pepper into circles and rings, cut the celery stalks into cubes. Put everything together with tomatoes in a jar. Pour the contents with boiling water and let stand under the lids for 30 minutes. Then drain the water into a saucepan, add salt, sugar and boil. Add vinegar, pour over the tomatoes in a jar and roll up immediately. Turn the jars over, wrap and leave to cool.

Tomatoes for the winter in jars with apples and sweet peppers are very interesting.

Pickled tomatoes with apples and sweet peppers

Ingredients per 1.5 liter jar:
1-1.2 kg tomato,
1 hard apple
½ sweet pepper
1 sprig of parsley.
For marinade:
½ tbsp salt,
2.5 tbsp Sahara,
½ tsp 70% vinegar.

Cooking:
Remove the stalks from the tomato, peel the apples from the seed boxes and cut into slices, re-cut along the strips. Sterilize jars. Put the tomatoes and apples in jars, shifting with pepper and parsley, pour boiling water over and let stand for 10 minutes. Then pour the water into a saucepan, add salt, sugar, vinegar and boil. Pour the tomatoes in jars, immediately roll up, turn over and wrap up overnight.

You can also pickle green tomatoes. This recipe is just in case you're inundated with a tomato crop!

Pickled green tomatoes

Ingredients:
2-2.2 kg of green tomatoes,
1 head of garlic
½ carrot,
1 sweet pepper
10 black peppercorns,
1 sprig of parsley.
For marinade:
1.5 liters of water,
1.5 tbsp salt,
½ stack Sahara,
2 tbsp 6% vinegar.

Cooking:
For pickling, select light green tomatoes, not too small. Remove the sepals. Peel the garlic and cut into slices. Cut carrots into slices. Cut sweet pepper into strips. Cut the tomatoes crosswise, but not completely, and put 1-2 slices of garlic inside. Place peppercorns and carrots on the bottom of the jars, fill the jar with tomatoes, shifting them with strips of pepper and herbs. Pour boiling water over the tomatoes and leave for 30 minutes. In the meantime, prepare the marinade: boil water, add salt and sugar, dissolve them in boiling water, add vinegar. Drain the water from the tomato, immediately pour the marinade over and immediately roll up. Banks turn over, wrap and leave for 1-2 days.

Good luck preparing!

Larisa Shuftaykina