Pickled tomatoes for the winter - 7 recipes with step by step photos

This way of cooking tomatoes will be a great addition to any table. They are distinguished by their rich taste and juiciness. We offer you 7 recipes for their preparation.

Pickled tomatoes for the winter in jars for storage in an apartment

Tomatoes are placed in a jar along with chopped celery, dill umbrellas and garlic. Then everything is poured with brine on sugar and salt, covered with a saucer and left for three days. The workpiece is stored in the refrigerator or freezer.

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  First, thoroughly rinse the tomatoes under running water and dry them on a paper towel. Next, we cut out the core from them so that the brine penetrates inside with greater ease.
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  We also wash the dill and celery umbrellas well. Peel the garlic cloves and cut the celery into small pieces.
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  Banks, in which tomatoes will ferment, are well rinsed under running water and poured over with boiling water. Put an umbrella of dill, garlic and a part of celery on the bottom.
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  Next, we put the tomatoes with the holes up. Thus, alternate them with dill, garlic and celery until the jar is full.
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  Pour water into a saucepan, add granulated sugar, salt and send it to the fire. Bring to a boil and cook for 1-2 minutes, stirring occasionally. Fill the contents of the jar with the resulting brine, cover with a saucer and leave to ferment for three days.
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  After this time, pickled tomatoes will be ready. We store them in the refrigerator for a month or put them in a container, freeze them and take them out in winter. Serve with the main course. Bon Appetit!

Pickled green tomatoes for the winter

Tomatoes with garlic, chili peppers, currant leaves, cherries and herbs are alternately placed in the jar. Everything is filled with brine from water, salt, citric acid, covered with a lid and sent to the cellar for 15 days.

Cooking time: 15 days.

Cooking time: 25 minutes

Servings - 10.

Ingredients:

• Green tomatoes - 1 kg.
• Drinking water - 1 liter.
• Salt - 2 tbsp. l.
• Citric acid - 0.5 tsp.
• Garlic - 3 cloves.
• Chili to taste.
• Currant leaves - to taste.
• Cherry leaves - 1 handful.
• Aromatic herbs - to taste.

Cooking process:

1. First, thoroughly rinse the tomatoes and spices under running water. Peel the garlic and cut into thin slices.
2. We rinse the jar in which we will ferment the tomatoes under hot water and sterilize in any convenient way. At the bottom we put 1/3 of the cherry and currant leaves, garlic, chili and other favorite herbs.
3. Lay out a layer of green tomatoes on top.
4. Then put all the spices again. Thus, we alternate all the ingredients until they run out.
5. Pour water into a saucepan, add salt and send it to the fire. Bring to a boil and cook for 1-2 minutes, stirring occasionally. Finally, add citric acid and remove from heat. Fill the tomatoes with spices with the resulting brine and cover the jars with lids. We leave at room temperature until it cools down, after which we put it in the cellar for 15 days, where the tomatoes will ferment. We serve a fragrant appetizer to the table along with the main course. Bon Appetit!

Pickled tomatoes for the winter without vinegar

Parsley branches, garlic and tomatoes are laid in sterilized jars. Then everything is poured with brine from water, salt and granulated sugar, after which it is covered with lids and sterilized. It turns out a very tasty appetizer that will delight you with its color in winter.

Cooking time: 12 hours.

Cooking time: 20 minutes.

Servings - 4.

Ingredients:

• Tomatoes - 500 gr.
• Drinking water - 1 liter.
• Granulated sugar - 4 tbsp. l.
• Salt - 1.5 tbsp l.
• Garlic - 2 cloves.
• Parsley branches - 10 gr.

Cooking process:

1. Before starting cooking, we prepare the necessary ingredients. Rinse the tomatoes with parsley thoroughly under running water and dry them on a paper towel. We wash the jars in which the tomatoes will be stored under hot water with soda, after which we sterilize them over steam for 5 minutes. Boil the lids in water for 3 minutes.
2. Peel the garlic and cut it into several pieces. We send parsley branches and chopped garlic to the bottom of sterilized jars.
3. Now we put tomatoes in jars up to the "shoulders".
4. Next, we prepare the brine. To do this, pour water, granulated sugar and salt into a saucepan or stewpan. We send the container to the fire, bring the contents to a boil and cook for 1-2 minutes, stirring occasionally.
5. Fill the tomatoes with hot brine to the very top and cover them with lids. Now we take a saucepan, put a towel on the bottom and place jars on it. Fill everything with hot water, send it to the fire, bring to a boil and sterilize for 10 minutes. Then we tighten the lids tightly, turn the cans upside down, wrap them in a blanket or blanket and leave them at room temperature until they cool completely.
6. We store ready-made pickled tomatoes in the cellar. We serve to the table along with other favorite dishes. Bon Appetit!

Pickled tomatoes in a bucket as barrel

Tomatoes are placed in a bucket along with dill, garlic, horseradish leaves and currants. Then everything is poured with brine in water, salt, pepper and bay leaf. Tomatoes are closed with lids and left for 3-4 days at room temperature, after which they are removed to a cold place.

Cooking time: 10 days.

Cooking time: 35 minutes

Servings - 5.

Ingredients:

• Tomatoes - 1 kg.
• Dill greens - 10 gr.
• Garlic - 3 cloves.
• Black peppercorns - 5 pcs.
• Allspice peas - 5 pcs.
• Bay leaf - 2 pcs.
• Horseradish leaves - 1 pc.
• Currant leaves - 3 pcs.
• Salt - 1-2 tbsp. l.
• Water - 1 liter.

Cooking process:

1. First, prepare the tomato pickle. To do this, pour water into a suitable saucepan, put on fire and bring to a boil. Then add salt, bay leaf and black peas with allspice. We still cook for a couple of minutes, remove from heat and send to cool in a cold place.
2. We wash the plastic buckets in which the tomatoes will ferment thoroughly under hot water and dry them with a towel. We also rinse the tomatoes along with the herbs.
3. At the bottom of the bucket, put a horseradish leaf, currant leaves, dill, as well as peeled and chopped garlic.
4. Next, pierce the tomatoes at the base of the stalk so that they are salted more evenly. Now we put them in a bucket and put garlic with herbs in free places. Fill the tomatoes with cooled brine.
5. Now close the buckets with lids and leave at room temperature for 3-4 days, until the brine becomes cloudy. For the first two days, you can set oppression from above. After the required time, we send the tomatoes to a cold place. They will be ready in a week and a half. We serve delicious tomatoes to the table along with your favorite dishes. Bon Appetit!

How to prepare pickled tomatoes with mustard for the winter?

A horseradish leaf, bay leaf, dill branches and tomatoes are placed in a jar. Then mustard powder, peppercorns are added there and everything is poured with brine in water, salt, sugar and vinegar. The cans are rolled up and everything is left at room temperature until it cools.

Cooking time: 1 month.

Cooking time: 30 minutes.

Servings - 6.

Ingredients:

• Tomatoes - 1 kg.
• Mustard powder - 2 tbsp l.
• Dill to taste.
• Garlic - 4 cloves.
• Black peppercorns - 10 pcs.
• Horseradish leaves - 2 pcs.
• Salt - 2 tbsp. l.
• Granulated sugar - 1 tbsp. l.
• Vinegar 25% - 1 tsp
• Bay leaf - 2 pcs.
• Water - 1 liter.

Cooking process:

1. To begin with, rinse tomatoes, dill and horseradish leaves well under running water. Peel the garlic. Next, take the tomatoes and pierce them several times with a toothpick or wooden skewer, so that they retain their appearance in the future.
2. We thoroughly wash the jars in which the tomatoes will be stored under hot water with soda, after which we sterilize them in any convenient way. Now we put horseradish leaf, garlic, bay leaf and dill on the bottom.
3. Lay tomatoes on top.
4. Now we are preparing the brine. To do this, pour water into a suitable saucepan or stewpan, add salt, granulated sugar and send it to the fire. Bring to a boil and cook for a minute, stirring occasionally. Then pour in the vinegar and turn off the heat.
5. Put mustard powder together with black peppercorns into a jar of tomatoes. Next, gently shake the jar so that the mustard is evenly distributed.
6. Now we pour the ready-made brine into the jars and roll everything up with sterile lids. Turn them upside down, wrap them in a towel or blanket and leave until they cool completely. Then we send the tomatoes to the cellar or refrigerator, where they will have to stand for at least a month until ready. We serve pickled tomatoes to the table along with our favorite dishes. Bon Appetit!

A simple recipe for pickled tomatoes for the winter with aspirin

Peppers, garlic, bay leaves, dill and parsley are put in clean jars. Then tomatoes are stacked on top, aspirin is added and everything is poured with brine in water, salt, sugar and vinegar. The cans are rolled up and left at room temperature until they cool completely.

Cooking time: 1 month.

Cooking time: 30 minutes.

Servings - 8.

Ingredients:

• Tomatoes - 1.6-1.8 kg.
• Parsley - 4 branches.
• Dill - 4 branches.
• Bay leaf - 2 pcs.
• Drinking water - 1.5 l.
• Aspirin - 3 pcs.
• Table vinegar 9% - 75 ml.
• Granulated sugar - 75 gr.
• Salt - 40 gr.
• Garlic - 4 cloves.
• Black peppercorns - 3 pcs.
• Allspice peas - 3 pcs.

Cooking process:

1. First, we prepare the banks. To do this, we thoroughly wash them under hot water with soda, after which we sterilize them in any convenient way. Now put black and allspice peas, peeled garlic, bay leaves, parsley and dill on the bottom.
2. We wash the tomatoes well under running water, remove the tails and dry them on a paper towel. It is best to choose slightly unripe fruits. Next, put the tomatoes tightly in jars with herbs to the very top.
3. Now we are preparing the brine. To do this, take a suitable saucepan or stewpan, pour water, vinegar and add sugar and salt. Stir and put on fire. Cook, not boiling until the salt and sugar are completely dissolved.
4. Put aspirin tablets on top of the tomatoes and fill everything with the ready-made brine so that it completely covers the fruits.
5. We close the jars with lids and shake them until the tablets dissolve completely. Let the contents cool completely at room temperature, after which we send everything to the cellar or refrigerator. A month later, you get very tasty pickled tomatoes. We serve them to the table along with our favorite dishes. Bon Appetit!

Cold pickled tomatoes for the winter

Dill, horseradish, garlic, paprika, parsley and tomatoes are placed in clean jars. Everything is poured with cold brine with salt, covered with a lid and left at room temperature for 7-10 days. Then the tomatoes are sent to the cold for a month.

Cooking time: 1 month.

Cooking time: 30 minutes.

Servings - 10.

Ingredients:

• Tomatoes - 1 kg.
• Salt - 70 gr.
• Dill greens to taste.
• Horseradish leaves - 1-2 pcs.
• Horseradish root - 7-8 cm.
• Garlic - 1 head.
• Hot chilli pepper - 1 pc.
• Parsley to taste.
• Drinking water - 1-1.5 l.

Cooking process:

1. We wipe the jars in which the tomatoes will be stored with a sponge and wash well under hot water.Put dill greens, horseradish, peeled garlic, parsley and chopped hot peppers on the bottom.
2. We wash the tomatoes well and put them tightly in jars, alternating them with the remaining herbs, garlic and pepper.
3. Now we are preparing the brine. Pour cold drinking water into a suitable saucepan, add salt and mix everything well until the salt crystals are completely dissolved.
4. Fill the tomatoes with herbs with the resulting brine so that they are completely covered with it.
5. Next, cover the jar with a nylon lid and leave it at room temperature for 7-10 days. After this time, the brine will become cloudy and bubbles will appear on the surface. Now we put the jars of tomatoes in the cellar or refrigerator, where they will ferment for a month.
6. Ready pickled tomatoes are vigorous and very tasty. We serve them to the table along with our favorite dishes. Bon Appetit!