How much water for a 3 liter jar of tomatoes. Marinade for tomatoes with vinegar per liter of water

30.04.2024

Marinated tomatoes are not just a dish familiar to Russians from childhood. This is a real delicacy, which is traditionally associated with a home holiday and a richly laid table. And even if there is nothing to put on the table except these very tomatoes, with them it is already festive.

It’s customary for us to prepare salted and pickled tomatoes at home, with our own hands, although there is no shortage of ready-made ones in stores.

And what should you do if you are a novice housewife who not only doesn’t know how to prepare this very tomato pickling solution so that it is tasty and not sour, but in general - how many milliliters are included in the jar? Of course, read our recipes!

Pickling, as a technology for processing vegetables that allows them to be stored for a long time, was used by the inhabitants of ancient Rome and Greece. In Rus', harvesting began about ten centuries ago. Initially, cucumbers, berries, and mushrooms were pickled. After the decree of Catherine the Great, tomatoes began to be harvested, which have been actively grown since that time.

Cooking principles and main components

The basic component of any brine is water. The final taste properties of the dish largely depend on its quality. It is recommended to give preference to liquid from a well or spring. If such a “luxury” is not available, then tap water, bottled from the store, will do. The tap water must be settled. Pre-boiling will help get rid of the specific “chlorine” taste.

The constant components of brine are salt and sugar. They must be dissolved, brought to a boil and boiled for at least a few minutes. The following components are used for tomato preparations:

preservatives - vinegar or vinegar essence, aspirin, alcohol, citric acid (one to choose from);
spices - bay, cherry, currant leaves, horseradish, garlic cloves, black and allspice peas, dill;
vegetables - carrots, bell peppers and hot peppers.

The combination of ingredients added to jars besides tomatoes affects the final taste of the preserves. Those who have many years of canning experience know that one product should not be “salted.” For example, a large amount of sour vinegar is softened with a portion of sugar, hot horseradish - sweet carrots, bell pepper. That is why housewives try to preserve the most successful brine recipes and adhere to dosages.

Marinade for tomatoes for 1 liter of water: time-tested recipes

The technologies for preparing brine are quite simple, which allows even novice cooks to master them. There are two main methods of marinating.

Cold . In some recipes the tomatoes are pre-blanched, in others they are not. After this, they are placed in containers and filled with cooled brine. The preparations have a short shelf life - three to four months. There is a high risk of mold growth. To avoid spoilage, large amounts of preservatives are added to tomatoes.
Hot . Heat treatment of vegetables that are already placed in jars is carried out. Tomatoes are poured with boiling water several times. Brine is then prepared from it for the final filling. A method is used for long-term storage of products. Allows you to reduce the amount of preservatives used.

Classical

Peculiarities . The recipe for marinade for tomatoes is known among chefs as “a spoonful of salt for two sugars.” The vinegar is poured directly into the jars. Thus, it does not evaporate and is stored in the required quantity. During storage, it helps vegetables not to lose their aesthetics, as it has a “fastening” effect. Without sterilization, a workpiece can last two to three years.

Ingredients:

1 liter of water;
20-25 g salt;
40-50 g sugar;
10 ml vinegar;
spices (three garlic cloves, one horseradish leaf, two dill umbrellas, half a bell pepper).

Step by step

We boil water. Throw salt and sugar into it. Stir until completely dissolved. Cook for about two minutes.
We fill sterile containers with spices and tomatoes. Pour boiling water over it. We wait until the vegetables cool down.
Drain the liquid and boil. Pour vinegar into jars or into brine, but after removing it from the heat.
Pour the marinade over the vegetables, roll up the jars, and insulate them.
We take it out into the cold after a day.

Depending on the desired level of “acidity,” 6 and 9% vinegar is used.

Sweet

Peculiarities . The marinade recipe for sweet tomatoes for 1 liter of water is suitable for canning red ripe tomatoes. The vinegar essence provides the necessary “sourness” in the product. It is quite concentrated, so there is just a little bit of it in the recipe.

Ingredients:

1 liter of water;
20-25 g salt;
45-55 g sugar;
20-25 ml honey;
half a teaspoon of vinegar essence (70%);
spices (two or three garlic cloves, a teaspoon of mustard seeds, a bay leaf, a few black peppercorns, two dill umbrellas).

Step by step

Pour boiled water over the spices and tomatoes. We are waiting for it to cool down. Drain the liquid.
Boil the water again, add honey, sugar, and salt to it. Keep on fire until the components are completely dissolved.
Pour honey brine over vegetables. Add vinegar essence. We roll up the cans and insulate them. Place in the cold after it has cooled completely.

In finished canning, liquid accounts for 35-40% of the total container volume. If you are preparing tomato marinade for a 3-liter jar, you will need a little more than a liter of it. For several glass containers, you need to equally distribute not only the brine, but also the vinegar essence. For convenience, you can use measuring containers.

Cold

Peculiarities . A quick marinade for tomatoes that doesn't need to be boiled. Allows you to get a tasty preparation within a day. Unlike the previous options, where the tomatoes in the jars are placed whole, here they come in slices. The number of components is calculated for 1.5 kg of vegetables. The recipe does not require water.

Ingredients:

500 ml unrefined oil;
50 ml apple cider vinegar;
20-25 g salt;
40-50 g sugar;
five garlic cloves;
chili pepper pod.

Step by step

Grind salt, sugar and vinegar. Add oil, crushed garlic, minced hot pepper. Mix well.
Cut the tomatoes into quarters. Place them in a clean, sterile container. Pour brine over the layers.
Seal the jar with a plastic lid. We put it in the cold, turning it upside down. After two hours we return to the usual position. After a day, you can take a sample.

The preparation without seaming turns out to be Korean-style spicy and aromatic. Great with meat dishes, boiled rice and potatoes. You can add chopped herbs to the cold marinade, which will make the appetizer more spicy. The preparation should be consumed as quickly as possible, since it will not stand for long. The average shelf life is one to two months in the refrigerator.

With apple cider vinegar

Peculiarities . Unlike table vinegar, apple cider vinegar has a milder taste. It is not used as often in winter preparations because it has a lower acid concentration. This is 4-5% in a natural and high-quality product. In order for the seaming to last the required time, you must strictly adhere to the recipe.

Ingredients:

1 liter of water;
40-50 ml apple cider vinegar;
20-25 g salt;
50-70 g sugar;
spices (one or two cloves of garlic, a few sprigs of parsley, a pinch of coriander, a star of cloves, three leaves of cherry or black currant).

Step by step

Pour boiled water into filled containers. We wait 10-20 minutes.
Drain the liquid. After boiling, add salt and sugar, black peppercorns. Cook until the crystals dissolve.
Remove from heat. Add apple cider vinegar. Pour in the vegetables. We seal the jars and insulate them.

Vinegar should not be poured into boiling water. Otherwise, you can get burns to the mucous membrane of the eyes and nose due to the resulting vapors. If you need tomato marinade for a 2-liter jar, then you should prepare about 800 ml of liquid, the amount of spices will be suitable for this volume.

With aspirin

Peculiarities . The method of preparing brine with aspirin tablets was very popular in Soviet times. It is believed that the component has a gentle effect on the stomach, unlike table vinegar. The amount of aspirin is calculated for a three-liter jar.

Ingredients:

1 liter of water;
20-25 g salt;
40-50 g sugar;
one aspirin tablet.

Step by step

“Warm up” vegetables with spices with boiling water. Wait until it cools down and drain.
Boil water with sugar and salt until the crystals are completely dissolved.
Let's quit the aspirin.
Fill the tomatoes with brine. We roll it up and insulate it. Every other day we put it in a cold place.

If, after draining, there is not enough liquid for the brine, then you can supplement the missing amount with filtered tap water. For this recipe, two dill umbrellas, currant leaves, and five garlic cloves are placed at the bottom of a three-liter jar. You can make this preparation without leaves, but with slices of carrots and bell peppers. A few sprigs of thyme or rosemary will provide a rich aroma.

With garlic

Peculiarities . A brine is prepared from salt, water and sugar with virtually no other spices. It does not use greens, laurel leaves, currants, black peppercorns or other usual ingredients. The whole trick is to use a large amount of garlic, which is combined with mustard. The finished snack is popularly called tomatoes “under the snow.”

Ingredients:

1.5 liters of water;
100-125 g sugar;
20-25 g mustard powder;
25-35 g salt;
a teaspoon of vinegar essence;
garlic.

Step by step

Fill the container with vegetables with boiled water. We are waiting for it to cool down.
Boil the drained water and add salt and sugar. Boil until the products dissolve.
Pour sliced garlic and mustard powder into the container as the last layer. Pour in vinegar essence.
Fill with brine. We seal it and take it out into the cold after cooling.

One large head of garlic is enough for a 3 liter jar. Marinade for tomatoes with garlic due to its pungency and “hotness” is not suitable for children's menus. The preparation can be stored under plastic covers, since the essence acts as a reliable preservative. And mustard, in turn, prevents mold.

With vodka

Peculiarities . The recipe allows you to prepare a marinade for green, brown, and red tomatoes. The universal brine is also suitable for canning cucumbers. Vegetables turn out dense, crispy and do not deform during heat treatment.

Ingredients:

1 liter of water;
20-25 g sugar;
20-25 g salt;
25 ml vodka;
25 ml vinegar (6%).

Step by step

“Warm up” the vegetables with boiled water.
Boil the drained liquid, add sugar and salt. Mix well until the bulk ingredients dissolve.
Remove the brine from the heat, pour vinegar and vodka into it.
Pour the marinade over the tomatoes, seal and insulate. We take it out into the cold after a day.

You can add absolutely any spices, herbs and vegetables to tomatoes. Pieces of bell pepper and carrots will provide a richer and brighter taste, black peppercorns and horseradish leaves will provide spiciness, mint will provide a fresh menthol smell, and lemon balm will provide a lemony flavor.

With tomato paste

Peculiarities . A method of canning tomatoes that does not involve the use of vinegar. The vegetables turn out tender and sweet in taste. Suitable for children's menu.

Ingredients:

1 liter of water;
250 ml tomato paste;
80-100 g sugar;
20-25 g salt.

Step by step

“Warm up” the vegetables by pouring boiled water over them. We are waiting for it to cool down.
Mix water with sugar, salt, tomato paste. Boil for a few minutes.
Pour brine over the tomatoes.
We seal it, insulate it.
We take it out into the cold after a day.

You can use tomato juice instead of paste in the recipe. For such a marinade, salt and sugar are taken in the same quantities. 1 liter of water and 250 ml of paste are replaced by 1 liter of juice. Instead of brine with tomato paste, vegetables are poured with boiled juice.

Marinade for tomatoes for the winter is prepared differently in different parts of the world. The French use onions, carrots and celery for brine. The Chinese prefer to prepare the filling from ginger, green onions, and garlic. In Italy, they are partial to herbs, such as rosemary, marjoram, and basil. Mexicans are fans of “hot” and “fiery” dishes, so they prefer hot chili peppers. In the Caucasus, cilantro and garlic are present almost everywhere.

How tasty canned tomatoes turn out depends largely on the brine. In Rus', it has long been the custom not to drain it, but to eat it. It can be used in the preparation of pickle or hodgepodge, baking, and can also be used as an independent drink. Brine is considered the number one remedy for improving well-being after a hangover. In fact, it helps to cope with only one of the symptoms - dehydration, which accompanies any poisoning.

Canning is impossible without brine components, but preparing this product at home is very easy. Salt, sugar and herbs brighten the taste of tomatoes, and vinegar plays the role of a preservative, preventing the beneficial substances of the vegetable from decomposing. We offer you a clear recipe for the simplest and most beloved by housewives brine for tomatoes, designed for 1 liter of water.

Advice: To prevent the skin from peeling off the tomatoes when pouring boiling water over them, place a currant or horseradish leaf on top of the tomatoes.

Ingredients

Servings: – + 5

water 1 l
sugar 2 tbsp. l.
salt 1 tbsp. l.
vinegar 9% 20 ml
horseradish leaf 1 PC.
currant leaf 1 PC.
Bay leaf 1 PC.
garlic 4 g

Per serving

Calories: 16 kcal

Proteins: 1.1 g

Fats: 0.1 g

Carbohydrates: 1.6 g

15 minutes. Video recipe Print

Place water to boil in two pans. In one you will prepare the brine, and the other is needed for first pouring the tomatoes.

Place horseradish, garlic, currant leaves and bay leaves into jars.

When the water boils, add salt and sugar to it. Cook for another 2 minutes.

Fill the jars with vegetables. Make the first fill with clean water, let the workpiece stand for the time specified in the recipe, drain the liquid.

Remove the brine from the stove, add vinegar to it, stir. Fill the jars and tighten.

Advice: For the best taste of preservation, water should be used spring or purified using filters. Salt should only be coarse, and in no case iodized.

This recipe is classic, but there are many variations. Vinegar essence, citric acid, aspirin and even alcohol are also used as a preservative. You can also diversify the spices - add dill umbrellas, hot and allspice peas, add vegetables - celery, carrots, sweet peppers.

We have indicated the amount of ingredients per liter of liquid. Please note that water in a jar filled with tomatoes takes up approximately 40% of its volume. For example, a three-liter container needs about 1.2 liters of brine, a 2-liter container needs 0.8 liters, and a liter container needs 0.4 liters. Using this recipe as a basis, you can calculate the required amount of salt, sugar and vinegar for the container you have.

Preparing brine for tomatoes is not at all difficult. Once soaked in vegetables, the product acquires a pleasant smell and taste. However, it is simply undesirable to drink this liquid - it causes thirst and can cause swelling. But the brine can be used to prepare various dishes.

Tomatoes pickled in this composition will have a rich taste and will retain their color and shape as much as possible. You can add spices as you wish, this will make the taste of the brine and tomatoes even more interesting. Happy canning!

Marinated tomatoes do not need advertising. Every housewife who prepares for future use has her own favorite recipe for such tomatoes. They can be made spicy, sour, sweet. It all depends on the spices and herbs that were added to the jar during canning.

Marinated tomatoes are good not only as an independent snack, but also as an addition to many dishes. They are put in lagman, pizza, in fried soup, and pickle and hodgepodge are made from canned green tomatoes.

Pickled tomatoes store better than cucumbers. Due to their natural acidity and the addition of vinegar to the marinade, they have virtually no bombing. But still, this type of preparation requires careful fulfillment of all requirements.

Marinated tomatoes: subtleties of preparation

Tomatoes of any degree of ripeness are suitable for canning: red, pink, brown and even green. They must be strong, without damage or dents. It is advisable to use fleshy varieties of tomatoes with thick skin, then the fruits will not burst during heat treatment and will not become soggy during storage.
Due to the large amount of juice, tomatoes are not soaked before canning, but only washed thoroughly in cold water. Then the stalks are removed, and the fruits in that place are pricked with a toothpick. This is done so that the skins of the tomatoes do not burst when pouring boiling water over them.
For pickling tomatoes, a classic bouquet of spices is used: dill, parsley, celery, basil, as well as bay leaves, garlic, pepper, horseradish. To improve the taste, add bell peppers, cucumbers, and onions along with tomatoes. The bell pepper is washed, cut in half, and the seed chambers along with the seeds are removed. Cucumbers must first be soaked for 2-3 hours, and then washed well, cutting off the ends. Onions are peeled, washed, and sometimes blanched for 2 minutes. The greens are sorted out, yellowed and rotten branches are removed, and thoroughly washed in several waters.
The safety of pickled tomatoes largely depends on the cleanliness of the container. The jars must be washed with soda, then rinsed and sterilized. Large jars are treated with steam by placing them on a kettle with an open lid in which water is boiling. Liter jars can be baked in the oven or filled with water and placed in the microwave. As soon as the water boils, it is poured out, and the jar is turned over on a towel and the liquid is allowed to drain. The lids are washed and boiled in a pan of water for 3-5 minutes.
Many housewives are interested in the question of how many tomatoes fit in a liter, two-liter or three-liter jar. If you pack the tomatoes tightly, you will need about half the volume of the jar. That is, you can put 0.5-0.6 kg of tomatoes in a liter jar, 1.1-1.2 kg in a two-liter jar, and 2-2.1 kg in a three-liter jar. But this depends on the size of the tomatoes and their shape.
To calculate the amount of marinade pouring, you need to place the prepared tomatoes in sterile jars along with spices and herbs. One jar will require marinade in half the volume of the container. A little water (200 ml per 1 liter jar) is added in case of spillage when pouring tomatoes, since the jars are filled with marinade so that it spills a little over the edge.
To measure the amount of water for the marinade more accurately, place the tomatoes with spices in jars and fill them with cold water. Then close the jar with a nylon lid with holes and pour the water into a measuring container. This is what they do with all banks. Then add a little water in reserve and add sugar and salt to this water. The remaining marinade can be used next time. It is cooled, poured into a jar and stored in the refrigerator for no more than 2-3 days.
Tomatoes are filled with marinade to the very edge of the jars so that there is as little room for air inside as possible. The fact is that acetic acid, although it is a preservative product and inhibits the activity of many microorganisms, is easily destroyed by mold fungi that multiply in the presence of air.
It is recommended to add vinegar to the jar just before sealing. It is advisable to use vinegar essence, because such canned food is of higher quality and is better stored.
Pickled tomatoes can be preserved both with and without sterilization, using double or triple filling. In the latter case, sanitation rules must be followed more carefully.

Tomatoes marinated in liter jars

Ingredients (for 10 liter jars):

tomatoes – 5.5-6 kg;
horseradish – 4 g;
green dill – 10 g;
dill seeds - a pinch;
parsley, celery – 5 g each;
red capsicum – 1.5 g;
bay leaf – 0.5 pcs.;
garlic – 2-3 cloves;
tarragon – 1.5 g;
marinade filling – 4.5-5 l.

For the marinade (per 1 liter of water):

salt – 50 g;
sugar – 40 g;
vinegar essence 70 percent – 20 ml.

Cooking method

Sort out the tomatoes. Leave the same size and the same degree of ripeness. Remove the stems. Wash in cold water. If the skin of the tomatoes is thin, prick them in the area of the stalk. You don’t need to prick hard tomatoes: they won’t burst.
Wash the greens. Let the water drain.
Prepare sterile quart jars and lids.
Place tomatoes in jars, adding spices. Try to leave as little empty space as possible in the container. Fill the voids with greenery.
Prepare the marinade. To do this, pour enough water into the pan. Add salt and sugar. Boil for 5-10 minutes. If the marinade turns out cloudy, filter it through a linen cloth while hot. Bring to a boil again.
Pour it over the tomatoes in the jars.
Before adding the essence, decide what kind of tomatoes you want in the end: slightly acidic, sour or spicy. For slightly acidic tomatoes, it is enough to put 7 ml of essence in a liter jar. For sour tomatoes, increase the amount of essence to 14 ml. To make the tomatoes spicy, you need to pour up to 20 ml of acid into the jar.
Cover the jars with lids. Place them in a wide pan with a soft cloth on the bottom. Pour hot water up to the hangers of the jars. Put it on fire. Pasteurize for 25 minutes at 85°. The water should not boil.
Remove the jars from the water and immediately seal them tightly. Turn them upside down, placing them on a flat surface covered with a soft cloth. Wrap yourself in a blanket. Leave it like this for a day until it cools completely.

Canned pickled tomatoes: recipe one

Ingredients (for 1 liter jar):

tomatoes – 500-600 g;
table vinegar 5 percent - 3-4 tbsp. l.;
onions – 1 small onion;
garlic – 1 clove;
black pepper – 3 peas;
cloves – 2 buds;
bay leaf – 1 pc.;
dill, basil, tarragon, celery – 15-20 g.

For the marinade (per 1 liter of water):

salt – 2 tbsp. l.;
sugar – 1 tbsp. l.

Cooking method

Select tomatoes of similar size and ripeness. Wash in cold water, immediately removing the stem.
Prepare sterile jars with lids.
Pour vinegar into each jar and add all the spices. Then add the tomatoes. Greens can be distributed between the fruits.
To fill, pour water into the pan, add salt and sugar. Boil for a few minutes. Pour the hot marinade over the tomatoes. Cover the jars with lids.
Place in a saucepan with hot water. Sterilize in boiling water for 8 minutes. To prevent water from getting into the jars, it should only reach their hangers.
Remove jars from water and seal immediately.
Turn them upside down and cover them with a blanket. Leave until completely cool.

Pickled tomatoes, canned without sterilization

Ingredients (for a two-liter jar):

tomatoes – 1.1-1.3 kg;
garlic – 5 cloves;
medium-sized onion – 1 pc.;
black peppercorns – 6 pcs.;
bay leaf – 2 pcs.;
dill - 2 umbrellas;
celery – 1 sprig;
horseradish - 1/4 sheet.

For the marinade:

water – 1 l;
salt – 2 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar essence 70 percent – 1 tsp.

Cooking method

Select tomatoes of the same size. Wash them by tearing off the stems.
Pack tightly into sterile jars. Place spices and spices between them.
Fill the contents of the jars with boiling water. Wait 20 minutes. Place a nylon lid on the jar with holes through which pour this water.
Prepare the marinade separately. Pour a liter of water into the pan (for one jar) plus another 100 ml in reserve. Add salt and sugar. Boil for 5-10 minutes. Pour the boiling marinade over the heated tomatoes. Add essence.
Seal the jars with lids. Turn them upside down and wrap them in a blanket. Leave until completely cool.

Sweet pickled tomatoes

tomatoes – 2-2.2 kg;
bell pepper – 1 pc.

water – 1.5-1.6 l;
salt – 60 g;
sugar – 150 g;
9 percent vinegar - 2 tbsp. l.

Cooking method

Select ripe tomatoes. Wash them and remove the stems.
Wash the bell pepper, cut in half, remove the seeds. Cut into slices lengthwise.
Prepare sterile three-liter jars. Fill them tightly with tomatoes. Distribute the pepper between them.
Pour boiling water over the tomatoes, cover with lids, wait 20 minutes.
Close the jar with a nylon lid with holes (or specially purchased at the store). Drain the water through them into the pan. Add salt and sugar as required. Add vinegar. No other spices are needed for this recipe.
Bring the marinade to a boil and pour it over the tomatoes.
Cover with sterile lids and seal tightly.
Turn it upside down, wrap it in a blanket, and leave until completely cool.

Tomatoes marinated with apples

Ingredients (for 1 three-liter jar):

tomatoes – 2 kg;
hard, ripe apples – 1-2 pcs.;
sweet bell pepper – 1 pc.;
parsley - 1 sprig.

For the marinade:

salt – 1 tbsp. l.;
sugar – 5 tbsp. l.;
vinegar essence – 1 tsp.

Cooking method

Select medium-sized, oblong-shaped tomatoes. Wash in cold water, remove the stems.
Wash the apples. Cut in half and remove seed chambers. Cut into wide slices. To prevent the apples from darkening in the air, dip them in slightly acidified water.
Wash the pepper, cut in half, remove seeds. Rinse the parsley under running water.
Prepare sterile jars. Wash the lids with soda and boil for 5 minutes in water.
Place tomatoes mixed with apples in jars. Fill the voids with pepper and herbs.
Pour boiling water over the tomatoes and let sit for 5-10 minutes.
Drain the water into the pan using a lid with holes. Add salt, sugar, essence. Boil the marinade for 5 minutes and then pour it over the tomatoes.
Seal immediately with sterile caps. Turn the jars upside down and cover with a blanket. In this position, let them cool completely.

Pickled green tomatoes

Ingredients:

green tomatoes – 2-2.2 kg;
garlic – 1 head;
carrots – 0.5 pcs.;
bell pepper – 1 pc.;
parsley - 1 sprig;
black peppercorns – 10 pcs.

For the marinade:

water – 1.5 l;
salt – 1.5 tbsp. l.;
sugar – 0.5 tbsp;
vinegar 6 percent - 4 tbsp. l.

Cooking method

Select green tomatoes of the same size. You shouldn’t marinate the small ones too much, because they can become bitter. It is best to preserve light green tomatoes that are already about to turn pink. Wash them in cold water while removing the sepals.
Divide the garlic into cloves and peel off the husks. Wash under running water. Cut into slices.
Peel the carrots, wash them, cut them into slices.
Wash the bell pepper, cut in half, remove the seeds. Cut into wide strips.
Cut the tomatoes crosswise and put 1-2 slices of garlic inside.
Prepare sterile three-liter jars. Place carrot slices and peppercorns on the bottom. Fill the jar with tomatoes. Place strips of pepper and parsley into the voids.
Pour boiling water over the tomatoes, cover with lids and let sit for 25-30 minutes.
Prepare the marinade. Pour enough water into the pan, add salt and sugar. Stir, put on fire and boil for 5-10 minutes. Add vinegar.
Pour the water from the cans of tomatoes through the lid with holes, and instead pour in the boiling marinade.
Close the jars with sterile lids and seal immediately. Turn it upside down, wrap it in a blanket, and cool.

Marinated tomatoes for the winter: recipe with photos

List of ingredients for 1 liter jar:

500-600 g tomatoes.

For 1 liter of marinade:

50 g salt;
25 g sugar;
3 tbsp. vinegar 9%;
a couple of cloves of garlic;
5-6 peas of allspice and black pepper;
Bay leaf.

Preparation:

1. Sort through the tomatoes, choose dense, strong fruits; they should not be overripe, but only ripe or slightly underripe. Wash thoroughly with running water, remove the tails.

2. Wash the jars thoroughly and sterilize them by placing them over a pan of boiling water. Dip the lids into boiling water for a few seconds. Place a bay leaf (2-3 pieces each), a pair of cloves of garlic, black and allspice peas (5-6 pieces per 1 liter jar) into the jars.

3. Fill the jars with tomatoes to the very top, compact them tightly so that later there is not too much empty space in the jars.

4. Pour boiling water over the vegetables in the jars, cover with lids and leave for 10-15 minutes.

5. Carefully drain the water from the cans into a saucepan, add salt, sugar, place on the stove and bring to a boil. After boiling, add vinegar and turn off the gas.

6. Pour boiling brine over the tomatoes in jars and seal with sterile lids. Place the tomatoes, marinated for the winter, with their lids down and wrap them in a blanket until they cool completely.

I heard this tomato recipe in one of the villages in the Stavropol Territory, it is completely unknown. However, no matter who uses it on my recommendation, everyone then leaves the methods known to them and cooks only this way - this is a real exclusive.

Ingredients for 5 three-liter jars:

tomatoes in quantities that will fill five three-liter jars,
3 medium carrots,
4 bell red peppers,
2 pods of hot red pepper,
2 heads of garlic,
6.5 liters of water,
200 grams of salt is a must Not iodized,
300 grams of sugar,
0.5 liters of 6% table vinegar (100 ml of 6% vinegar for each three-liter jar).

Recipe for canning tomatoes:

Wash and dry the tomatoes; if you don’t have time, you can wipe each tomato. We clean and wash the carrots. Wash the red bell pepper and cut it into small pieces, perhaps even into two halves. We peel and wash the garlic. Wash and clean the hot red capsicums in the same way as bell peppers. Please note that the pepper must be really hot. When all this is ready, we grind everything in a meat grinder.
First the garlic

then hot and bell peppers, and then carrots.

Pour the resulting mass with water and put it on the fire, cook until done, and readiness will come when the carrots become soft.

While this whole thing is cooking, put the tomatoes in clean and dry jars. Let me emphasize once again that the tomatoes must be dry and the jars must be thoroughly washed and dry; there is no need to sterilize them.
When the time has come and the carrots have become soft, you pour this mixture into jars of tomatoes and, covering with a lid, leave for 20 minutes. Then the marinade from the jars is poured out again and put on the fire, and now we add all the necessary spices. The spices are as follows: salt, sugar, 1 bay leaf and 4-5 allspice peas per jar. When the marinade has boiled, pour 0.5 liters of vinegar into it, pour everything back into the jars and screw it up. We wrap the hot jars well and keep them in this condition for 2 days.
No sterilization.

As for the ingredients, I’ll say right away, I know this recipe for five jars, and I don’t risk changing the proportions, but theoretically for 1 three-liter jar, divide all the ingredients by 5.

To preserve tomatoes for the winter with the addition of mustard, only fleshy fruits without spoilage or damage are selected. Selected and sorted tomatoes are pre-washed and dried on a cloth, thanks to which tomatoes with mustard, preserved using hot and cold methods, will be obtained with excellent taste and good quality.

Additional vegetables included in recipes are also well washed and dried. Spices are used only of high quality; if the composition includes ground pepper, it is recommended to grind it yourself, rather than using ready-made ones from bags.

Before adding mustard, you need to decide on its choice. Powdered mustard will add pungency and a specific aroma to the finished tomatoes, and by adding mustard grains you can get tomatoes with a softer and more delicate taste.

Sweet and sour green tomatoes, canned with mustard

Ingredients:

green tomatoes, how many will go into a three-liter jar
glass of vinegar 9%
60 grams of non-iodized salt
125 grams brown sugar
teaspoon mustard seeds
half a teaspoon of allspice
laurel leaf

Recipe:

The tomatoes are washed and placed on a cloth to dry.
Small tomatoes are cut in half, large ones - into 4 parts.
Pepper, mustard and bay are placed at the bottom of a pre-steamed jar.
Chopped green tomatoes are placed tightly on top of the spices.
To fill, take a liter of water, put it on the fire, and bring it to a boil. Sugar and salt are poured into the liquid.
Boiling brine is poured over the prepared tomatoes, covered with a lid and left for a quarter of an hour.
After the time has passed, the liquid from the jar is poured back into the pan, brought to a boil and vinegar is poured into it.
Newly boiled brine is poured over the tomatoes. The jar is rolled up and wrapped upside down until completely cooled.

Preserving cucumbers and tomatoes with mustard for the winter

Ingredients:

small cucumbers and tomatoes, how many will fit in a three-liter jar
30 grams salt
50 grams of granulated sugar
10 mustard seeds
half a teaspoon of vinegar essence
horseradish leaf
three leaves each of cherry and currant
three peas each of black and allspice

Recipe:

A horseradish leaf, mustard seeds, pepper, currant and cherry leaves are placed in a sterile jar.
Cucumbers cut lengthwise and tomatoes pierced with a skewer are laid in layers on the spices.
Boil a liter of water and pour over the vegetables. Cover with a lid and leave for ten minutes.
Then the water from the jar is poured into a saucepan, sugar and salt are added to it. When the brine boils, vinegar is poured into it.
Vegetables are poured with boiling marinade, the jar is covered with a lid and sterilized for up to ten minutes.
After sterilization, seal and wrap the jar upside down.

In order to decorate and diversify the taste of the preparation, you can add onions cut into rings and multi-colored bell peppers to the vegetables in the jar.

Pickling tomatoes with mustard

Ingredients:

small tomatoes with thick skin
three black peppercorns
laurel leaf
a couple of cloves of garlic
50 grams of granulated sugar
60 grams of salt
2 tablespoons (level) mustard powder
horseradish leaf
dill umbrella
two leaves each of cherry and currant

Recipe:

Cut garlic, horseradish, currant and cherry leaves, and pepper are placed at the bottom of the prepared three-liter jar.
Place tomatoes pierced with a skewer on top of the spices, up to the middle of the jar.
Add salt, mustard and sugar.
Then the pierced tomatoes are added to the top and filled with boiled cold water.
The container is closed with a nylon lid. The contents are shaken to evenly distribute bulk products throughout the jar.
The lid is opened slightly, and the jar of tomatoes is placed in a warm place for three days.
After three days, the jar is closed and put away in a cool place.

Before the jar is completely ready, it should stand in a cool place for at least three weeks. The tomatoes taste like barrel tomatoes.

Cold canning tomatoes with mustard

Ingredients:

8 kilograms of tomatoes with thick skin
360 grams granulated sugar
220 grams of salt
half a liter of 9% vinegar
tablespoon mustard powder (for one jar)
aspirin pack
4 pods of hot green or red pepper
head of garlic
horseradish root
dill umbrella (for one jar)

Recipe:

10 liters of purified water are poured into a large container, to which granulated sugar, aspirin tablets, and salt are added. Stir until completely dissolved and add vinegar.
Washed and pierced with a skewer tomatoes are placed in sterile jars, alternating them with spices.
Dry mustard is sprinkled on top of the tomatoes.
The jars are filled to the top with cold marinade, closed with boiled nylon lids and stored in a cold place for two months.

Tomatoes in mustard sauce

Ingredients:

a couple of kilograms of small tomatoes with thick skin
glass of granulated sugar
60 grams of salt
glass 6% vinegar
5 tablespoons prepared mustard

Recipe:

Ripe and firm tomatoes are pierced with a skewer and placed tightly in a sterile three-liter jar.
For the marinade, pour a liter of purified water into a saucepan, add granulated sugar, salt, mustard and bring to a boil, stirring constantly.
When the bulk products dissolve, table vinegar is poured into the marinade.
Hot filling is poured into a jar of vegetables, covered with a lid and left for 15 minutes to sterilize.
After this, the jar is rolled up and wrapped upside down until cooled. The jar is stored in a cool place.

Tomatoes in mustard for the winter (video)

Homemade preparations will be a wonderful addition to various dishes or a wonderful snack. The finished dish has a specific spicy aroma and taste that no one can resist.

Tomatoes with mustard prepared in jars can be stored for a long time, even at room temperature.

Bon appetit!