Lick your fingers without sterilizing them. Miracle slices for the winter

What could be more pleasant when homemade fragrant and large tomatoes ripen in your own garden? At first, the hostesses are happy to prepare salads, gravies and other goodies from them. But later the idea catches up with closing the tomatoes in halves for the winter. After all, they turn out to be juicy, tender and seem to melt in your mouth. Thus, the pleasure of the fruit is prolonged for almost the whole year. Pleases, both at a traditional family dinner and at a festive table.

Tomatoes have a fragile skin and a fleshy texture. Therefore, so that preservation does not turn into mashed potatoes until winter, it is necessary to take into account some subtleties in cooking:

1. For better shape retention and aesthetic appeal, it is recommended to use firm varieties of vegetables.
2. The stock marinade contains more ingredients than you might think. Do not neglect aromatic herbs and various varieties of pepper - from allspice to hot.
3. Also, the taste of the brine is highly dependent on the vinegar. If you change the usual acid for wine or apple cider vinegar, you can easily find a new "signature dish".

Useful properties of tomato

The fruits include a storehouse of properties useful for humans:

1. They have a beneficial effect on the condition of the skin.
2. Helpful for heart disease.
3. Helps with depression.
4. And also get rid of excess weight.

Marvelous! Until the middle of the 19th century, the tomato was considered a poisonous berry, and they tried not to eat it in Europe.

Selection and preparation of the product for pickling

There are also several tips for making juicy and beautiful preserves for the winter from tomato halves:

1. Tomatoes must be cut. So that the pulp remains on the cut, but not the bones. If this does not work out, it is recommended to get rid of the seeds on the surface to preserve the appearance. Especially if the tomatoes are pink.
2. It is recommended to lay tomatoes with a cut down, and you should not put too much pressure on the fruit.
3. To fit more tomatoes, it is allowed to tamp them a little by knocking the bottom of the jar slightly on a towel spread out on the table.
4. Tomatoes do not have to be wrapped in warm after spinning, they can soften. It is enough just to turn the jar over until it cools completely.
5. The most important thing about spinning is the marinade. It is he who needs to be given maximum attention.

How to prepare halves of tomatoes for the winter

There are several particularly popular ways to prepare fruit for storage until winter. Each of them is unique, but at the same time, simple. In order to find out which one is the best, you need to try each one at least once.

Classic recipe for the winter "Lick your fingers"

The most popular tomato recipe is undoubtedly the pickled halves "Lick your fingers". The name fully justifies itself: the tomatoes are very tasty, and the brine is invigorating. For cooking you will need:

1. Boiling water - 3 liters.
2. Sugar - 8 tablespoons.
3. Salt - 3 tablespoons.
4. Tomatoes (chock).
5. Garlic - 1 clove.
6. Onion - 1 small.
7. Lavrushka, dill.
8. Vinegar 9% - 1 spoon.

The first three products are needed for the solution. You just need to boil the liquid and dissolve the salt and sugar. Next, all other products should be laid down the jars, put tomatoes to the neck, pour in a spoonful of vinegar and fill to the brim with the resulting brine. Let it sterilize for 5-7 minutes and roll up the lid.

Without sterilization

Canning is possible without sterilization. And since tomatoes initially contain a lot of acid, this is not necessary at all. If the fruit is sweet and the hostess has doubts, you can add more acid.

With onions and butter

A simple recipe for combining juicy tomatoes and crunchy pickled onions. The classic recipe for 1 liter can requires:

• tomatoes to the brim;
• onion 1-2;
• garlic cloves - 3;
• oil - 2 tablespoons;
• salt, sugar, vinegar;
• greens, allspice, cloves.

First you need to prepare salting by dissolving 2 tablespoons of sugar in boiling water, 3 - salt and 2 - vinegar, with the addition of some spices. Next, you need to put the remaining spices in the jar. Peel the onion and cut across, and lay out in layers with tomatoes. When the jar is full to the neck, it is necessary to pour in 2 tablespoons of oil and fill to the brim with brine. Let stand for 5-7 minutes and preserve.

With hot pepper

Spicy and aromatic tomato slices can be salted for the winter with capsicum. To do this, you need to count on a 3-liter jar:

1. Fruits in halves - to the brim.
2. Capsicum - 4 medium.
3. Garlic cloves -
4. White onion - ½ head.
5. Carrots - ½.
6. Bulgarian pepper -
7. Greens, laurel, allspice, cloves - the amount for an amateur.

For the marinade:

• sugar - 150 grams;
• salt - three times less;
• vinegar is an incomplete glass.

All additional ingredients must be folded to the bottom, lay tomatoes on top. Fill with boiling water and pour the water into the sink after 5 minutes. Repeat the action and pour the solution into a saucepan, add the components for the marinade, dissolve everything and refill the jar with the resulting solution. Then wait 7 minutes and roll up. Turn over, put to cool.

With mustard

To marinate a tomato with mustard, it is enough to replace part of sugar (4 tablespoons) with 2 tablespoons of mustard in the classic recipe "Lick your fingers". Otherwise, close unchanged. It is recommended to add mustard not to the brine, but directly to the bottom of the jar. This will make the taste brighter and more intense.

With basil

The more fragrant herbs in the canned food, the more aromatic the finished dish turns out. Basil is the king of natural scents.

When preserving, it should be remembered that real herb overpowers the smell of any other. To prepare a tomato with basil, you need:

1. Fruits - to the brim.
2. White onion - 1 small.
3. Garlic cloves - 2-3.
4. Oil - 1 spoon.
5. Salt, sugar, vinegar.
6. Greens, allspice.
7. Basil is green and purple.

It is necessary to boil the liquid by dissolving 2 tablespoons of sugar, 3 - salts and 2 - acids. Then put all the ingredients in a container, pour oil on top, cover with brine, wait 7 minutes and tighten. Salted tomatoes with basil are ready.

With onions and garlic in 1 liter jars

To properly marinate tomatoes with onions and the addition of garlic, you need to take:

1. Fruits - up to the neck.
2. Bulb -
3. Garlic cloves -
4. Allspice - 7 peas.
5. Dill - 1 branch.
6. Oil - 1 spoon.
7. Horseradish leaf - 0.5.
8. Laurel - 1 sheet.
9. Parsley.

• Salt - 2 tablespoons.
• Sugar - 6 tablespoons.
• Vinegar - 1 teaspoon

It is necessary to make a classic marinade from water, sugar, salt with the addition of pepper. Leave to cool. Carefully lay the components down, fill them with tomatoes to the top, pour in the acid and oil and fill with the solution. Cover for 5 minutes, then roll up.

Boil the lids.

Sweet tomatoes in halves

If the fruits are sweet, this is a great reason to make salting them according to a new recipe. To do this, you must first lay out:

1. Garlic - 1 wedge.
2. Sweet pepper - 1.
3. Leguminous - 0.25.
4. And put the tomatoes on top to the neck.
5. Pour in vinegar - 25 grams.

• 25 grams of salt;
• 50 grams of sugar;
• 1 leaf of laurel;
• and 2 liters of water.

Cover the contents of the container with salting, roll up the lid and let cool.

No vinegar

Also tomatoes in halves can be salted for the winter without vinegar. For this you will need:

1. The fruits are chock-full.
2. Garlic cloves -
3. Whole pepper - 5 peas.
4. Dill - 1 branch.
5. Oil - 1 spoon.
6. Horseradish leaf - 0.5.
7. Cherry or currant leaf.
8. Parsley is a twig.

• Salt - 2 tablespoons.
• Sugar - 6 tablespoons.
• Ascorbic acid - 1 tablet per 0.75 liter.

No pickling is needed to prepare this recipe. It is enough to put all the ingredients in a jar, cover all with tomatoes, and only put the dill on the very top. Put salt, sugar, acid on top and fill with boiling water. Let it brew for 7 minutes and you can safely roll up the jar.

For many years now, the harvest from the dacha has not been wasted and perfectly replenishes stocks of blanks. Pickled tomatoes for the winter are canned in jars and then please on holidays and weekdays. Today I will share with you different, but always proven and good recipes for harvesting tomatoes.

At first glance, it may seem that pickled tomatoes are some kind of difficult dish to cook, which an inexperienced hostess cannot cope with. But I assure you, everything is as easy as shelling pears. The main thing is to remember the basic rules and proportions of recipes, and then you can even improvise. Like many housewives, you can add different spices, herbs to taste and experiment with varieties of tomatoes.

The best time to harvest pickled tomatoes is when it is easy to buy them in large quantities and at a low price, that is, during the harvest season. Or use the ones that you have grown yourself in the beds and greenhouses.

Pickled tomatoes in jars are good and large and small, cream and even cherry. Almost any variety of tomatoes is excellently pickled.

Delicious pickled tomatoes for the winter with herbs - a simple step-by-step recipe

I tried pickling tomatoes according to different recipes and made sure that the ideal proportions of salt and sugar are always different for everyone, so you may have to close more than one batch before you find your favorite option. Someone likes sweet pickled tomatoes, someone puts more salt than sugar, and loves salty and sour. Vinegar adds its own pronounced sourness, but do not forget that tomatoes themselves contain a large amount of acid.

This recipe is characterized by the fact that the sweetness and salinity are balanced, and the taste is very rich thanks to the different leaves and herbs.

For aromatic pickled tomatoes you will need:

• tomatoes - from 2 kg,
• fresh parsley - 2-3 sprigs per jar,
• dill root optional
• celery,
• black currant leaves - 2-4 leaves per jar,
• cherry leaves - 2-4 leaves per jar,
• bay leaf - 2 leaves per jar,
• black peppercorns - 5 peas per can,
• allspice peas - 5 peas per can,
• salt,
• sugar,
• 9% vinegar.

Preparation:

1. Prepare the tomatoes, wash them thoroughly. They must be intact, without damaged skin, green barrels and butts. About the same size, but it doesn't matter.

To make the tomatoes marinated better, regardless of the thickness of the skin, take a toothpick and make several punctures near the stalk itself. These small holes will allow the marinade to penetrate inside.

2. Wash cans with baking soda. Then sterilize them on the stove top or in the oven. It can also be sterilized in the microwave. Do not forget to sterilize the lids too, you can use boiling water. It is impossible in the microwave, as they are metal.

Choose the size of the jars yourself; large tomatoes are more suitable for large tomatoes. But keep in mind that an open jar of pickled tomatoes will have to be stored in the refrigerator.

3. Rinse the herbs thoroughly and place them in the jars. The proportions of greens in jars are approximately the same. For each liter of can volume, you will get 1-2 branches of parsley, 2 cherry leaves, 2 currant leaves, 4-5 peppercorns each, 1 bay leaf.

If you are using 2 or 3 liter jars, proportionally increase the number of leaves inside each one.

4. Place the tomatoes in each jar. Do this as tightly as possible. Leave the smaller tomatoes for later to make it easier to place them in the tapering mouth of the jar or to fill in the gaps between large tomatoes.

5. Now we will measure how much it is necessary to prepare the marinade for our tomatoes. To do this, I use my grandmother's wonderful know-how.

To know exactly how much water you need, pour hot water into the jar with the tomatoes. You can just boil the kettle for this. Fill the jars to the very edge, so you get the required amount of marinade.

After that, let them stand for about 10 minutes. This will sterilize the tomatoes and herbs.

6. Now drain the water from the cans, not into the sink, but into a separate saucepan. In this case, the best way to measure the resulting volume of water is to use a measuring jug or a liter empty jar (always sterile). So you will find out how many liters of marinade you can pour into jars of pickled tomatoes and there will be no excess left. And even more so there will be no shortage. Pickled tomatoes will also turn out to be optimized in terms of economy.

7. After the measurements, you should have a certain amount of water in the saucepan, from which we will prepare the marinade. Add salt and sugar to the water in the following proportion per liter of water: 1 tablespoon of salt and 2 tablespoons of sugar.

Stir the whole thing and bring to a boil on the stove. As soon as it boils, remove and add vinegar in the proportion of 100 ml per liter of water (this is about 6-7 tablespoons).

Vinegar is usually added to the hot marinade at the very end of its preparation, or even directly into the jars. Vinegar should not boil, as it loses its properties.

8. Pour the prepared hot marinade over the tomatoes in the jars. The liquid should reach the very edge of the can. Close the lid immediately and roll up. Or screw if you have screw caps.

Then turn the cans over and place them on the lid. Check the tightness, if the jar around the lid does not get wet from oozing brine, then it can be wrapped in a blanket and left to cool for about a day. After that, pickled tomatoes in jars for the winter must be left to ripen. When finished, they will be very tasty and fragrant.

Pickled sweet tomatoes in jars without greens

I like to marinate good meaty plum-shaped tomatoes without greens. There is the fact that pickled tomatoes retain only their own taste, something especially attractive. After all, this is a very tasty vegetable, or rather a berry. After all, everyone has known for a long time that from the point of view of botany, a tomato is not a vegetable at all. But we will leave the theory for scientists, let them argue further. And we will study recipes on how to pickle tomatoes for the winter without deepening into what type they belong to.

You can use any tomatoes that are available to you or you have grown on your own site. Prepare jars of the required size. Everyone loves to use different ones, but most often they are liter or three-liter. Depends on how many people will eat tomatoes and where they will be stored. And of course, purchase or find special canning lids. For pickled tomatoes, roll-up thin lids and twist-ups are also suitable. The main thing is good sterilization.

For sweet pickled tomatoes you will need:

• small tomatoes - from 2 kg,
• salt - 5 teaspoons (per 1 liter),
• sugar - 5 tablespoons (per 1 liter),
• black peppercorns - 0.5 teaspoon (per 1 liter),
• vinegar 9% - 100 ml (per 1 liter).

Preparation:

1. Sterilize the pickling jars thoroughly. Also boil the lids in saucepans with water. Boiling for five minutes on the stove should be sufficient.

2. Wash the tomatoes, pierce the holes near the stalk with a toothpick. This is necessary so that the marinade gets under the tomato skin and so that it does not burst, but remains intact for the entire shelf life.

Place the tomatoes in jars.

3. Boil water in a kettle and pour boiling water over the tomatoes in a jar. Pay attention to how much water has been poured out of the kettle. This can be easily identified by the scale of the teapot itself. This will help us know the correct amount of salt and sugar for the volume of water used.

Cover the tomato jars and let sit for 10-15 minutes.

4. After 10 minutes, carefully drain the water from the jars into the saucepan. This will be the marinade. Add salt and sugar to the water, taking into account the proportions. A liter of water requires 5 teaspoons of salt and 5 tablespoons of sugar. This will make the pickled tomatoes sweet.

To calculate how much salt or sugar you need, take a calculator or phone. If you get, for example, 1.5 liters of water, then the calculations will be as follows: 5 (spoons) x 1.5 (liters) = 7.5 (spoons). In total, seven and a half tablespoons (tablespoons of sugar and tea salt) for one and a half liters of water. Substitute the volume of liquid from the jars into this formula and add salt and sugar according to the resulting result.

5. Add pepper to the water and boil it. Stir the sugar and salt well and, once turned off, pour the vinegar into a saucepan.

To know the exact amount, use a similar formula: 100 (ml vinegar) x 1.5 (liters) = 150 (ml vinegar).

If you don't have a measuring cup at hand, then a regular 50-gram shot of vodka will help you. You get 2 glasses per liter of water.

6. After that, immediately pour the hot marinade into the jars to the tomatoes. Close the lids immediately without letting them cool down. Then, turn the cans upside down and wrap them up with a blanket. Now they have to cool down in this form, it can take 12 hours or more. Can be left overnight.

When you've turned the cans over, check to see if the marinade is leaking through the lids!

Pickled tomatoes according to this recipe are very sweet and tender with acetic acidity. Usually, guests and household members cannot even be dragged away from this yummy by the ears. Feel free to put such a treat on the festive table in the form of a snack.

Bon Appetit!

Pickled tomatoes with garlic "In the snow"

I found this interesting recipe by accident, but immediately became very interested because of the original appearance of jars of pickled tomatoes. They reminded me of beautiful souvenir balls with snow inside, which they like to give for the New Year. Only here, instead of snow, garlic is used, which envelops the tomatoes in soft white flakes. It looks a lot like fluffy snow. And the taste was simply amazing. After all, marinades are great friends with garlic.

Recipe for pickled tomatoes with carrot tops

This recipe made a real boom a few years ago, everyone just did what they looked for and tried pickled tomatoes with carrot tops. For a long time, few could boast that they tried such tomatoes with very unusual greens. Everyone is accustomed to the fact that carrot tops are unnecessary "tops" from a tasty and healthy root vegetable. But few people suspected that there are almost as many vitamins and nutrients in the tops as in the carrots themselves. And she gives an unforgettable and incomparable taste. It is because of its wealth and uniqueness that no more spices are put into pickled tomatoes with carrot tops. It may seem to some that this is not enough, but believe me, it is not. The tomatoes will turn out to be unforgettably tasty, and even the remaining marinade can be drunk with great pleasure.

For cooking you will need:

• fresh small tomatoes - from 2 kg,
• carrot tops - 2 branches per 1 liter of can volume,
• sugar - 4 tablespoons per 1 liter of marinade,
• salt - 2 tablespoons without top per 1 liter of marinade,
• vinegar 9% - 3 tablespoons per 1 liter of marinade.

Preparation:

1. Wash the tomatoes and sterilize the pickling jars. Some recipes assure that the jars do not need to be sterilized, but I do not neglect this action, because the discarded completely large jar of exploded or fermented tomatoes is not worth 10 minutes spent on sterilizing the time.

Boil the lids.

2. Place the tomatoes tightly in the jar. Add the sprigs of carrot tops in the process so that they are between the tomatoes and along the sides of the jars. It is best to take large tops from large ripe carrots, it will have a brighter and more pronounced taste. Large tops can be cut into pieces if you are using small jars.

3. Boil water in a saucepan or kettle and then pour it into the tomato jars. Leave them on for 15 minutes, covered with lids.

If you have sterilized the jars and lids, and the water was boiling, then it is enough to pour water into the jars once. Then the marinade is prepared from the same water.

4. Drain the cans after 15 minutes into a saucepan and heat again.

Add sugar and salt to the water. Before that, calculate the required number. In the recipe just above, I have already shown a formula by which it is easy to find out how much salt and sugar you need to take for the amount of water you have. Its essence is to take the amount per 1 liter from the list of ingredients at the beginning and multiply by the volume of liquid in liters.

5. Dissolve the salt and sugar in the water, let it boil and remove from the stove. Then add vinegar.

6. Pour the tomatoes in the jars to the very top edge with the prepared very hot marinade. The less air remains under the lid, the better the pickled tomatoes will survive and the less chance of bacteria getting in.

7. Screw or roll up the lids on the tomato cans. Turn over and check for lid leaks. There may be irregularities and defects in the covers, from which their tightness is lost.

If the can still leaks, then the lid must be replaced immediately. To do this, I usually sterilize one more spare lid than I have cans.

8. Wrap the jars of tomatoes in a thick towel or blanket and leave to cool for a day. Then they can be put away for storage.

Tomatoes pickled for the winter in jars are stored reliably enough both in the closet and in the cellar. But you should not open them earlier than three months later, since the pickling process will continue all this time and the taste will open only by winter.

This and many other recipes show you how to cook delicious pickled tomatoes in jars, but it is simply impossible to cover all the options. Therefore, I am sharing only a few of them that I was able to verify on my own experience.

Try it too, experiment, change spices and herbs, and you will definitely find your favorite recipe for pickling tomatoes.

This blank is not limited to a few recipes. There can be so many cooking options that you can't go over them in a day. They can differ very much, starting with the method of cutting: whole tomatoes come, in slices, halves, mashed potatoes. And ending with the method of heat treatment: cooking, stewing, baking, working with raw vegetables. The differences also apply to the selection of products, spices, preservatives.

The five most commonly used ingredients in winter tomato recipes:

Sometimes only tomatoes are canned, including spices and seasonings. Even onions may not be required. This is the simplest preparation for specific needs. For example, if you want whole tomatoes for use in other dishes, for serving "neat", without any aftertastes. Onions, garlic and fresh herbs go to the jar along with the tomatoes for flavoring purposes. Recently, many housewives have come to love adding mustard grains to the marinade - they give the dish a special flavor.

In addition to ripe red tomatoes, there may be green, unripe fruits in the harvest. True, they must be rolled up separately. Since the time of salting and pickling is very different, ripe ones come up much faster. Together with tomatoes, you can lick your fingers on cucumbers, zucchini, zucchini, squash, bell peppers, carrots. Most often, these vegetables are cut into pieces.

The five fastest recipes for tomatoes You will lick your fingers for the winter:

To make the fruits in the jar and on the plate look more attractive, you can play with flowers. Take tomatoes red and yellow (the main thing is that the same size and degree of ripeness). Add something green, white, orange to them. You will get such a culinary color therapy on the festive table. And in sweetness, and in joy.

Hello everyone! Today I will share a very tasty recipe for canned tomatoes for the winter, cut into slices or halves. Why is this recipe good? The fact that here you can use tomatoes that are not suitable for other twists, as they say, all "substandard". And the result is very appetizing and tasty slices. In winter, everything is cleaned out of the jar: the tomatoes themselves, and the pickle with onions.

INGREDIENTS

For a 500 ml jar:

• ~ 300 g tomatoes
• 1 medium-sized onion
• 1 clove of garlic
• 1 small umbrella of dill
• 1-2 cherry leaves
• 1-2 currant leaves
• 1/2 bay leaf
• 3-4 black peppercorns
• 1-2 peas of allspice

MARINADE (for 4 cans of 500 ml)

• 1 liter of water
• 1 tbsp salt (no slide)
• 3 tbsp. l sugar (with a slide)
• 50 ml vinegar 9%

COOKING METHOD

Moem the tomatoes and cut into slices or halves, depending on the size of the tomato.

Peel the onion and garlic.

Cut the onion into rings approximately 5 mm thick.

Rinse the spicy herbs with running water.

Banks and lids are well rinsed and sterilized in advance.

Put a small amount of onion rings on the bottom of the can.

Add cherry leaves, a small dill umbrella, a clove of garlic, currant leaves, bay leaves, allspice and black peppercorns.

You can add absolutely any spices and spices to your taste, desire and availability.

Lay down a layer of chopped tomatoes, cut down.

Then another layer of onions and another layer of tomatoes.

Pour water into the pan, add salt, sugar and put the pan on the fire. Bring to a boil. We make sure that the salt and sugar are completely dissolved. Turn off the heat and pour in 50 ml of 9% table vinegar.

Fill jars of tomatoes with hot marinade.

Cover with sterile lids, but do not tighten.

Put a napkin in a saucepan of a suitable size.

We install the cans and pour hot water up to the hangers of the cans.

Sterilize at low boil:

Half liter cans 7-8 minutes, liter cans 15 minutes.

After the required time, carefully take out the jars and seal tightly.

Turn over, wrap well and leave to cool completely.

Serving such pomodors is very convenient - you open the jar and the salad is already on the table! In winter, with potatoes, what could be tastier? .. 

Details and cooking details can be seen in a short video recipe below.

Enjoy your meal!

STEP-BY-STEP VIDEO RECIPE

You may also be interested in other tomato recipes for the winter:

Mom's TOMATOES for the Winter WITHOUT VINEGAR

Sweet Pickled Tomatoes for Winter

Canned Tomatoes with Sweet Pepper

It so happens that the harvest of tomatoes was not entirely successful. Many unripe, rotten fruits. But this does not mean that all tomatoes will have to be simply disposed of. You can make an excellent winter snack from such tomatoes if you cut them into slices, marinate them deliciously and preserve them in jars. In this article, we will present you the best, in our opinion, recipes for chopped tomatoes for the winter. You will be surprised how original the tomato blanks are.

Every housewife who loves and is accustomed to preserving vegetables in the summer will probably think about the question of how the harvesting of chopped tomatoes differs from whole ones. To preserve tomatoes in slices, you need to properly prepare for the process of rolling them.

We will explain to you step by step what and how you need to do to make quality snacks from chopped tomatoes:

1. Choose fleshy fruits. It's okay if they have damaged parts - you just cut them off.
2. Slicing can be any. As a rule, housewives cut tomatoes into slices or rings.
3. It is very important to follow a clear recipe in every recipe for chopped tomato marinade. If you put more of an ingredient than it should, or less, then the taste will be distorted.
4. All rolled up jars of chopped tomatoes should cool by turning the lids upside down.
5. Be sure to lower the tomatoes rolled up with metal lids into the basement or any other dark and cool room.

Chopped tomatoes for the winter: the "Slices" recipe

Let's start with the simplest recipe for canning chopped tomatoes and onions for the winter. We tell you detailed instructions for their preparation:

1. Cut 2 kg tomatoes into wedges
2. 500 g of onions should be cut into half rings or rings
3. Sterilize the jars. Place tomatoes on the bottom and onions on top.
4. Prepare the tomato marinade:

• pour 3 liters of water into a saucepan
• add 150 g of salt and 170 g of granulated sugar to the water
• after the brine boils, pour 1 tbsp into it. table vinegar
• remove the marinade from heat

1. Pour the marinade over the tomatoes and leave for 7 minutes. pasteurized. After that, roll up the jars with the lids.

How to preserve chopped tomatoes in gelatin?

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

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

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

1. Put tomatoes, onions and garlic on top of the greens.
2. 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 l of water - let the brine boil
• after the brine boils, pour the prepared gelatin into it and stir everything well

1. Pour the marinade over the tomato jars, then roll them up with tin lids.

How to preserve green chopped tomatoes for the winter?

Green tomato lovers will appreciate the recipe below. On the winter table, you will have an exquisite appetizer of green tomatoes stuffed with herbs. To make such a blank, you need:

1. Wash 1 kg of green tomatoes (it is better to choose small fruits). Cut them open to get some pulp out of them.
2. Chop 150 g of celery and parsnips, 50 g of garlic with a knife.
3. Spoon the herb and garlic mixture into each tomato.
4. Put the stuffed tomatoes in a deep saucepan, and then place a heavy load on them. They should be in this state for 6 days.
5. On day 7, place the tomatoes in the jars. The juice that they release must be boiled and poured over the tomatoes. Then the cans are rolled up with tin lids.

Recipe for chopped tomatoes for the winter "Lick your fingers"

The following recipe will appeal to lovers of savory snacks. We will share with you a recipe for canning chopped tomatoes in Korean. They turn out to be so delicious that you just lick your fingers:

1. Take 2 hot peppers and cut them into rings
2. Then chop 7 cloves of garlic into thin slices
3. Cut 1 kg tomatoes into wedges. In this recipe, tomatoes can also be cut into rings, the thickness of which will not exceed 1 cm
4. Coarsely grate 2 carrots
5. Chop 1 bunch of dill, parsley and basil with a knife
6. Place prepared vegetables in a saucepan. Fill them up:

• 1 tbsp salt
• 1.5 tbsp Sahara
• seasoning "Korean carrot" (added to taste)
• pour water so that it covers all the ingredients dipped in the pan

1. After everything boils, pour 50 ml of vinegar and vegetable oil into the tomatoes.
2. Pour the workpiece into jars and roll them up with lids.

Recipe for chopped tomatoes in their own juice for the winter

An unusual taste is obtained by canning chopped tomatoes without sterilizing the jars in their own juice. The recipe that we will present to you includes many technological processes, but you should take your time to complete them - the appetizer will turn out amazing. What do we have to do:

1. Line a baking sheet with parchment paper. Spread the tomatoes cut into 4 pieces on top of it. You will need 1.5 kg of tomatoes.
2. Sprinkle the tomatoes with a mixture of sugar (4 tablespoons), salt (the same) and pepper (1 tablespoon).
3. Place the tomatoes in the oven, which should be preheated to 125 ° C. Tomatoes should be in it for 8 hours. In this case, it is recommended to open the door ajar so that the liquid evaporates from the vegetables faster.
4. Prepare the marinade for preservation - finely chop 1 bunch of dill with basil, pour 1 tablespoon into the herbs. vegetable oil and balsamic vinegar. Mix everything well.
5. When the tomatoes are ready, remove them from the oven, place them in jars and cover with marinade.

Recipe for chopped tomatoes for the winter in a salad

Chopped tomatoes go well with other vegetables. You can close all kinds of salads for the winter, but we will share with you 2 of the most original recipes for sliced ​​tomatoes for the winter:

1. Close up the paprika salad:

• Cut into 1 kg strips of peppers, carrots and onions
• Cut 3 kg of ripe tomatoes into thin half rings
• Mix vegetables together in the same bowl. Sprinkle them with 1 tbsp. salt, and then mix everything thoroughly.
• Set the vegetables aside for 12 hours. During this time, they should be saturated with each other's aromas and juice
• The juice needs to be boiled over. After it boils, pour the vegetables into it and boil them for 20 minutes.
• After that, the salad can be laid out in jars and rolled up

1. Close the chopped tomatoes with cauliflower for the winter:

• Take 2 kg of tomatoes and cut them into wedges
• Disassemble 1 kg of cauliflower into inflorescences
• Cut 2 bell peppers into strips
• Place 2 cloves of garlic, a sprig of dill and a bay leaf on the bottom of the jars.
• Put pepper on top of the seasonings, then tomatoes and cabbage should be located at the very top
• Pour boiling water over the salad. In 20 minutes. everything must be drained into a saucepan
• Add sugar, salt to the water (for 1 liter of water, there should be 3 tablespoons of sugar and 2 tablespoons of salt)
• When the brine boils, add 1 tablespoon to it. mustard seed
• Pour in the marinade. Add 1.5 tablespoons to each salad jar. vinegar (if you use liter jars)
• Roll up the jars with lids, wrap them in a blanket, and after 12 hours lower them into the basement

How to make chopped tomato jam?

We cannot ignore the original recipe for tomato jam. It is very simple to cook it, but not many people take it, thinking that it will turn out to be something tasteless. Do not be afraid to experiment, and you will never regret having prepared such a sweetness for the winter:

1. Prepare a soda solution - dilute 20 g of soda in 1 liter of water
2. Cut 2 kg of green tomatoes into small pieces. Fill them with soda solution and keep them there for 4 hours
3. When the specified time has passed, rinse the tomatoes under cold water
4. Boil sugar syrup - pour 2.5 kg of sugar with water so that it completely dissolves
5. While the syrup is cooking, fry 500 g of walnuts separately in a pan. It only takes 3 minutes.
6. Mix tomatoes and nuts in sugar syrup. Let the jam infuse for 9 hours.
7. After that, boil the jam and set it aside for 9 hours again. Perform this procedure 3 times
8. Pour the jam into jars and roll them up

The kitchen is a place where every housewife can do magic. We wish you that any dishes will always turn out in your kitchen. Let the preparations for the winter be especially tasty. We hope that you will like the recipes we have chosen for you, and that you will delight your loved ones in winter with a delicious appetizer of chopped tomatoes.

Video: "Original recipes for canning tomatoes"