How to pickle tomatoes for the winter

Lay fresh tomatoes in jars with spices and herbs (lavrushka, parsley, etc.), pour boiling brine and roll up with sterilized lids.

How to Pickle Tomatoes

Products for a 3-liter jar
Medium-sized tomatoes – 1.5 kilograms
Bay leaf – 2 pieces
Black pepper – 10 peas
Dill – 3 umbrellas with seeds
Garlic – 5 teeth
Horseradish – 1 small leaf
Currant leaves – 3 pieces
Cherry leaves – 3 pieces
Salt – 1 heaping tablespoon
Sugar – 1-2 tablespoons
Acetic essence – 2 teaspoons

Food preparation
1. Wash 1.5 kilograms of medium-sized tomatoes, approximately 12 pieces.
2. 5 garlic cloves free from dry shells, each cut into 4 parts.
3. Leaves of horseradish, currant and cherry (to taste additionally put celery, parsley) chop with a knife or tear with your hands.
5. Place garlic, dill umbrellas, horseradish leaves, currants and cherries at the bottom of a three-liter jar. Put 10 black peppercorns and 2 bay leaves there.
6. In a jar, one by one, put the tomatoes.

How to cook the marinade
1. Pour cold water into a jar of tomatoes to determine the desired volume of brine.
2. Drain the water from the jar into a saucepan, add one tablespoon of salt and 1-2 tablespoons of sugar.
3. Bring the marinade to a boil over medium heat and pour into a jar of tomatoes.
4. Cover the jar with a lid and leave for 15 minutes to warm up the tomatoes initially.

Marinating tomatoes
1. Pour the cooled brine into a saucepan, boil and pour into a jar of tomatoes.
2. The brine should reach the top edge of the jar. If there is less brine, add boiling water, which should be ready by this moment.
3. Pour 2 teaspoons of vinegar essence into a jar, which immediately roll up with a metal lid.
4. Turn the jar lid down. See if the brine is leaking from it. Put the jar lid down and wrap it with a warm cloth. Leave to cool for 8 hours.
Invert the jar and determine for storage.

How to quickly pickle tomatoes

Tomatoes – 15 pieces of medium size
Garlic – 5
cloves Dry dill – 1 pack
Water – 1.5 liters
Salt – 2 tablespoons
Sugar – 5 tablespoons
Hot red pepper – 1 piece
Vinegar essence 80% – 1 teaspoon

Preparing Quick Pickled Tomatoes
1. Wash and pierce 15 medium-sized tomatoes with a toothpick.
2. Peel 5 garlic cloves and cut each clove into 4 pieces.
3. Wash 1 fresh hot red pepper cut into rings along with the seed box. You can take a dried pod and break it into pieces.
4. Pour 1.5 liters of water into a saucepan, add 2 tablespoons of salt, 5 tablespoons of sugar, bring the marinade to a boil over medium heat and boil for a minute.
5. In another pan tightly, one by one, put the tomatoes. Pour in the marinade. Put the pan on a very low heat and cook the tomatoes for 10 minutes, avoiding bubbles.
6. Stop cooking, add dry dill, garlic and hot pepper. Pour in 1 tablespoon of vinegar essence.
7. Put oppression in a saucepan – a plate of a suitable size so that the tomatoes are completely covered with marinade.
8. Let the pot of tomatoes cool and put in a cool place.
A day later, early ripe pickled tomatoes are ready.

Tasty Facts

– Salt is better to take coarse grinding. Fill a tablespoon with salt (and sugar) with a small slide.

– Put the tomatoes in a jar tightly, but try not to press. A three-liter jar filled with tomatoes contains about 1.2 liters of brine.

– Vinegar essence can be added to boiling brine, but it is better to pour under the lid of the jar just before capping. In this case, it will be possible to avoid the spread of the smell of vinegar in the room. 80% vinegar essence can be replaced with 9% vinegar, but you need to take it 9 times more. You can do without vinegar at all, 1 teaspoon per 3-liter jar, pour it right before adding the marinade to the tomatoes.

– For pickling, dill umbrellas with seeds are taken – they give a more pronounced taste and smell. Cherry leaves, containing a lot of phytoncides and tannins, are added so that canned food is better stored, and the tomatoes themselves do not lose their shape and are elastic.

– Wash jars and lids in advance with hot water and baking soda. Carefully washed jars can not be sterilized. Three-liter jars with pickled tomatoes should be closed with metal lids using a seamer.

– When pickling tomatoes for long-term storage, not only the double filling method (used in the recipe) is used, but also sterilization. To do this, cover jars with tomatoes filled with hot brine, cover with lids and put in a wide pan, which is filled with boiling water, so that it reaches the shoulders of the jar. Heat over low heat for 15 minutes, then remove the jars, pour in the vinegar essence and cork with lids. With this method of preparation, it is not necessary to wrap hot jars with a blanket.

– Calorie content of pickled tomatoes – about 16 kcal / 100 grams.

– Pickled tomatoes, if eaten in moderation, are healthy, because. contain lycopene, a red carotenoid pigment with antioxidant properties.

– The garlic in the recipe can be put whole, but if you cut it anyway, it will give all its sharpness to the marinade.

How to pickle tomatoes with thick filling

Tomatoes (strong are the most suitable) – from 1.5 kilograms

For marinade for 3 liters of water
Bulgarian pepper – 2 pieces
Garlic – 5 cloves
Hot pepper – half pepper
Dill – 1 sprig
Onion – 2 pieces
Vegetable oil – 3 tablespoons
Salt – 3 tablespoons
Vinegar 9% – 200 milliliters
Sugar – 7 tablespoons

How to marinate tomatoes deliciously
1. Pour 3 liters of water into a saucepan, add 2 tablespoons of salt, 7 tablespoons of sugar. 2. Put the saucepan on the fire and bring the marinade to a boil with occasional stirring (salt and sugar should be completely dissolved).
3. Wash and dry the tomatoes with a napkin.
4. Pour in the vinegar in a thin stream (so that it does not spill out of the pan), mix the marinade and turn off the heat.
5. Peel the garlic and cut into slices.
6. Wash the pepper, remove the stalk, partitions and seeds, and cut into thin chips.
7. Pour the slightly cooled marinade into jars.
8. Line a pot with a diameter larger than the diameter of the jar, cover with a towel, pour water and put on fire.
9. Gently put a jar of marinade into this pan – it is necessary that the jar in which the marinade is poured “up to the shoulders” coincides in level with the water poured in the pan. It is also important that the temperature of the water in the jar and the pan is approximately the same.
10. Heat water in a saucepan until steam is formed, then boil 3-liter jars for 15 minutes, 2-liter jars for 10 minutes.
11. Add tomatoes, peppers, garlic and seasonings.
13. Close the jars, cool slightly and put away for storage.