Tomatoes for the winter with citric acid - recipes without sterilization

If you use vinegar in winter preparations, then this article is not about that. But don’t leave the page, I highly recommend trying to make tomatoes for the winter with citric acid. It preserves the twists no worse than vinegar, but at the same time makes the taste of the preparations more delicate, without a pronounced vinegar taste and smell.

With lemon, not only the tomatoes, but also the marinade will be delicious. It always turns out transparent and pleasant to the taste. It is usually drunk to the very drop.

Of course, the taste of pickled tomatoes is affected not only by citric acid, but also by spices and seasonings that you put in the jar. Therefore, as a rule, there is more than one recipe for such preparations. And that’s good, you can use ready-made recipes that you will find on this page. Or you can experiment by adding certain spices and seasonings and ultimately create your own recipe that will appeal to all your household.

I advise you to add recipes for pickled cucumbers and zucchini to your winter preparations, which go well in one jar.

How much citric acid is needed per jar?

Although citric acid is not as aggressive as vinegar essence, this does not mean that the dosage should not be observed.

The following proportions are recommended:

• for a 3-liter jar - 1 tsp. dry powder or 9 gr.
• for a 2-liter glass container - 2/3 tsp. or 6 gr.
• for 1.5 liter dishes - 0.5 tsp. or 4.5 gr.
• per liter jar - 1/3 tsp. or 3 gr.

A slight adjustment of the acid up or down is acceptable.

Assorted tomatoes and cucumbers

Cucumbers and tomatoes get along great in one jar, and many housewives use this fact to make a delicious assortment.

We take:

• Cucumbers, tomatoes.
• Black peppercorns, garlic cloves, dill umbrellas. If desired, you can add a pod of hot pepper.

For 1.5 liters of marinade:

• Sugar – 6 large spoons.
• Salt – 3 tablespoons.
• Citric acid – 3 teaspoons.

How to prepare:

1. The preparation technology is completely similar to the previous step-by-step recipes. Read and do.

Tomatoes for the winter with citric acid per 3 liter jar

If you have a large family, then it is more convenient to wrap tomatoes in 3-liter jars. When you open it in winter, you will know for sure that there will be enough delicious tomatoes for everyone.

For winter preparations, it is better to take ripe, fleshy and dense tomatoes. Cherry tomatoes, cream and other varieties with strong skin are good choices.

For one 3-liter jar you will need:

• tomatoes - 2 kg.
• onion - 1/4 head
• bell pepper - 1 pc. small size
• garlic - 2 cloves
• peppercorns - 6 pcs.
• cloves - 2 pcs.
• cherry leaf - 2 pcs.
• bay leaf - 2 pcs.
• salt - 1.5 tbsp. l.
• sugar - 3 tbsp. l.
• citric acid - 1 tsp.
• water

Prepare according to the recipe:

1. Since we will be placing non-sterile products in jars, glass containers do not need to be sterilized. It is enough to wash them well using baking soda and pour boiling water over them.
   

   If you are more accustomed to sterilizing, then this is not forbidden. You will learn about all the methods for sterilizing glass jars here:

2. Wash vegetables under running water. Pierce the tomatoes close to the stem with a toothpick so that they do not crack during heat treatment. Bell peppers can be whole or cut into pieces, removing the seeds. Peel the garlic and onion.
3. Place cherry leaves, bay leaves, garlic cloves, bell pepper, and black peppercorns on the bottom of a glass bowl.

4. Then pack the tomatoes tightly and pour boiling water over them. Cover with a sterile lid and leave for 10-15 minutes.
   Read also:  Delicious mushroom caviar for the winter from boiled, dried, frozen, salted mushrooms and boletus stems, porcini mushrooms, boletus, boletus, champignons, russula, milk mushrooms, moss mushrooms: the best recipes
5. Pour the cooled water into a saucepan, add the required amount of sugar, salt and citric acid. Place the pan on the stove, bring to a boil until the added ingredients are completely dissolved.

6. Pour boiling marinade over the tomatoes, cover and roll up. Place the jar on the lid, wrap it in a warm blanket, and leave for 5-6 hours.

Tomatoes for the winter with citric acid, prepared using the double-pouring method, are perfectly stored in apartment conditions.

Canning green tomatoes with garlic inside

Green tomatoes are very tasty when marinated. They remain dense, crispy, and have a special taste. Those who are afraid of solanine should not worry - it is dangerous only in fresh fruits. When salting and heat treatment, this harmful element is destroyed.

I suggest preparing green tomatoes stuffed with garlic, which will marinate and be excellent.

Ingredients for a 1.5 liter jar:

• green tomatoes
• garlic
• bay leaf - 1 pc.
• vodka - 1 tsp.

For marinade per 1 liter of water:

• sugar - 6 tbsp.
• salt - 3 tbsp.
• vinegar 9% - 100 ml

How to do:

1.Wash the tomatoes and dry them with a clean towel. Using a knife, make a deep cut in the middle almost to the stalk. Place three thin slices of garlic into this gap (more or less as you wish). Stuff all the fruits in this way.

2. Prepare the jars in advance: wash and sterilize them. Fill the bowl with tomatoes, packing them tightly. Add bay leaf for flavor.

3. Boil water and pour it over the beauty in the glass. Cover with lids and leave to warm up for 5-10 minutes.

4.In the meantime, prepare the filling. Boil water and add salt, sugar and vinegar to it, stir until everything is thoroughly dissolved.

5.Drain the water from the jar and fill the contents with boiling marinade. Without topping up, pour in vodka. Now pour the brine to the brim and immediately screw the sterilized lid on tightly.

Vodka is needed for additional disinfection. It will also add a pleasant taste without the alcoholic effect. Without it it will be less tasty.

6. All that remains is to turn it over and check if the filling is leaking. Cover with a blanket and wait to cool. It is better to store in a cool place for safety.

7.After two weeks you can open your creation and try what happened. It will turn out to be an excellent snack, crispy and savory.

Tomatoes with carrot tops and citric acid per 2 liter jar

Now let's move on to smaller containers. But the recipe differs not only in the size of the jar. The only spices here will be peppercorns, but instead of the usual dill or parsley there will be carrot tops.

Ingredients for a 2-liter jar:

• tomatoes - how many will go in
• carrot tops - 3-4 sprigs
• black pepper - 8-10 peas
• salt - 4 tsp. salt
• sugar - 4 tbsp. l.
• citric acid - 2/3 tsp.
• water - approximately 1 liter

Prepare according to the recipe:

1. Place peppercorns and a sprig of carrot tops at the bottom of clean jars. Then we begin to lay in the tomatoes, which we have previously washed and pricked with a toothpick near the stalk in several places. When laying, we alternate vegetables with carrot branches.
2. Pour boiling water over it, cover with sterile lids and leave to warm for 10-15 minutes. We drain the water, we don't need it.
3. Pour sugar, salt, citric acid into a jar. Pour boiling water all the way to the top so that the tomatoes are completely covered with water. Screw the lids tightly or roll them up, depending on what kind of lids you use.
4. Place the jars on their sides and roll them on the table so that the dry ingredients that we added are completely dissolved. Then turn it over and put it on the lids. Thus, we will check how well we rolled up the canned food. Wrap in something warm and leave until completely cool.

The recipe you like can be used for jars of any size, proportionally increasing or decreasing the necessary ingredients.

Preparing tomatoes with aspirin

If you have stomach problems, it is better to avoid using acetic acid even as a preservative. There is an excellent alternative to it - lemon. And in combination with acetylsalicylic acid, the marinade will acquire medicinal properties. It will become a preventative against diseases of the cardiovascular system. In addition, the marinade will preserve the elasticity and integrity of vegetables for a long time.

Compound:

• 2.5-2.7 kg of tomatoes (depending on the size of the fruit);
• 1 carrot;
• 1 bell pepper;
• 1 onion;
• 1 glass of sugar;
• 10 g citric acid;
• 2 aspirin tablets;
• 4 peas of allspice.

How to cook

Choose tomatoes that are the same size. In a three-liter container, it is better to take medium-sized ones. Rinse vegetables under running water. Chop everything except the tomatoes in a convenient way. Try to keep the pieces small, but not too small. Lay them out as the bottom layer, creating a kind of pillow.

Gradually fill the container with tomatoes, compacting them. Boil water in a kettle and completely cover the vegetables. Leave for 20 minutes. There will be enough time to warm up the fruits and dishes. Pour the liquid back into the kettle. Cover the tomatoes with salt and sugar. Add pepper and preservatives. Once the drained liquid has boiled, cover the tomatoes to the top of the jar. Roll up. Turn the container over to check for leaks. Leave it in this form until it cools completely, after wrapping it in a warm jacket.

Sweet tomatoes for the winter in 1.5 liter jars without sterilization

A wonderful recipe, one of those when the marinade is even tastier than the vegetables themselves.

Take for a 1.5 liter jar:

• tomatoes
• carrots - 5 rings
• garlic - 6 cloves
• parsley - 2-3 sprigs
• basil - 1-2 leaves
• cherry leaf - 2-3 pcs.
• bell pepper - 0.5 pcs.
• peppercorns - 5-7 pcs.
• allspice - 2 pcs.
• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• citric acid - 0.5 tsp.

How to do:

1. Let's prepare the vegetables; first you need to wash them under cold running water. If you wish or you have large tomatoes, you can cut them into medium-sized pieces. Peel the carrots and cut into thin rings. Remove bell peppers from seeds and cut lengthwise into 4-6 pieces, depending on size. Peel the garlic.
2. Place parsley sprigs, cherry and basil leaves into a clean jar. They also need to be washed first, and if you use them dry, it is better to rinse them with boiling water.
3. Let's start laying the tomatoes. During the laying process, place garlic cloves, carrot rings and sweet pepper slices between the tomatoes.
4. Pour boiling water into the jars, cover with lids and keep for 10-15 minutes. Pour the water into the pan and boil it again. Before pouring the tomatoes a second time, add sugar, salt and lemon. We roll up as soon as we pour in the tomatoes.
5. Turn the finished canned food over and wrap it up. Send for storage when the jars have cooled completely.

Video on how to close tomatoes and grapes for the winter

If you're not tired of original recipes, watch the video on how to preserve tomatoes and grapes. This preparation looks beautiful in jars and tastes very good too. Pickled grapes will appeal to many gourmets.

Ingredients for a 3 liter jar:

• tomatoes
• dark grapes
• parsley
• garlic - 0.5 heads
• hot pepper - 0.5 pods
• salt - 1 tbsp.
• sugar - 2 tbsp.
• vinegar 9% - 50 ml

Friends, make preparations for the winter using these recipes, so that you can later enjoy having your pickled tomatoes. I hope that from the 15 options offered you will choose the one that suits you. The preservation process itself is not complicated; there is no need to sterilize full jars. The method of pouring boiling water is used everywhere.

I wish everyone that everything turns out to be five points, that the jars stand well, don’t become cloudy, and don’t explode! Bon appetit!

Finger-licking tomatoes in liter jars with onions and citric acid

When you open these jars in winter, you will be happy to eat not only tomatoes, but also pickled onions; they turn out juicy and tasty.

For a liter jar you will need:

• fresh tomatoes (cream)
• onions - 0.5−1 pcs. depending on size
• bay leaf - 1 pc.
• garlic - 2 cloves
• black pepper - 4-5 peas
• salt - 2 tsp. no slide
• sugar - 2 tbsp. l.
• citric acid - 1/3 tsp.

Recipe:

1. Wash the tomatoes, cut off the stem, cut in half. Peel the onions, cut into rings or half rings.
2. Place peppercorns, bay leaves, and garlic in clean, sterile jars. Then add the tomato halves, alternating them with onion rings.
3. Fill the container with vegetables completely. Pour boiling water over, cover with lids and leave for 10 minutes.
4. Drain the water into a saucepan, add salt, sugar, and citric acid. Place on the stove, bring to a boil. Boil the marinade until the dry ingredients are completely dissolved.
5. Pour the hot marinade into the jars and immediately roll up the lids. Turn it over, wrap it well, let it cool completely and you can store it.

With bell pepper “Sweet couple”

The preparation steps are still the same, but the ingredients will be replenished. We meet sweet peppers and a nice ensemble of aromatic accents. Some will limit themselves to the basic set. Others will not be afraid to use the entire list.

For each 1 liter can:

• Tomatoes (small variety) - up to 500 g
• Sweet bell pepper - up to 2/3 of an average fruit

Notes of bright mood:

• Bay leaf - 1/2 leaf
• Pepper (black) - 4 peas
• Garlic - 2 medium cloves
• Dill (greens) - 4 sprigs

If desired, we add:

• Hot chili pepper: cut into rings a piece 2-3 cm long (without seeds)
• One leaf of horseradish and currant
• A couple of onion rings
• Instead of dill - parsley

For the marinade:

• Water - 1 l
• Sugar - 2 tbsp. spoons (heavily heaped)
• Salt - 3 teaspoons (+ try to see if more is needed)
• Citric acid - 1 teaspoon

Let's quickly go through a familiar process.

1. Sterilize containers. Put spices on the bottom. On top are tightly packed vegetables, but without pressing. Place sweet peppers in the empty spaces between the tomatoes.
2. Pour boiling water (don’t forget to cover the containers with a lid) - for 15 minutes. We devote this time to cooking the marinade. Dissolve sugar, salt and lemon in water, let it boil for 2-3 minutes.
3. Drain the heating water and add the marinade. Screw on the lids. We are waiting to cool down under the blanket. How fast - and how simple!

Recipe for winter tomatoes without vinegar

One of my favorite recipes is tomatoes in tomato sauce. Such a preparation will not stay in the bins for a long time.

Product consumption per liter jar:

• tomatoes - 500 gr. + 900 gr. for tomato juice
• bell pepper - 0.5 pcs.
• garlic - 2 cloves
• peppercorns - 4-5 pcs.
• salt - 2 tsp. no slide
• sugar - 2 tsp. with a slide
• citric acid - 1/3 tsp.

Cooking technology:

1. Wash the tomatoes. Pass those intended for making juice through a juicer. You can grind it through a meat grinder, but then the resulting pulp must be ground through a sieve to free the juice from seeds and crusts.
2. Place bell pepper slices, garlic, peppercorns and tomatoes into prepared jars. Pour boiling water over it. Cover with lids and let stand for 15 minutes.
3. At this time, you need to put tomato juice on the stove. Stirring, bring it to a boil. Boil for 10 minutes over low heat until the foam disappears.
4. Drain the water from the jars; you won't need it anymore. Pour boiling tomato juice over the tomatoes, after adding salt, sugar, and lemon. Roll up with sterile lids. Turn the canned food over and wrap it up. Let cool completely.

Delicious marinated tomatoes with lemon

Very tasty preparations are made using lemon. Pickled tomatoes with lemon do not require sterilization and are stored in the basement. According to the recipe it is used:

• 0.7 kg of tomatoes;
• 1 garlic;
• 5 pieces. currant leaves;
• 2 dill umbrellas;
• a sprig of parsley;
• 4 peppercorns;
• 45 gr. Sahara;
• 15 gr. salt;
• 1/2 lemon;
• 350 ml boiling water.

Place half a lemon with currant leaves and garlic on the bottom of a liter jar, topped with tomatoes. These components are poured with boiling water for 10 minutes. This water is used to prepare the marinade and is poured into the pan. The following are placed in the jar: a branch of parsley and dill umbrellas. Add the remaining ingredients to the water in the pan, boil for 2 minutes, and pour into the jar. Pickled tomatoes are hermetically rolled and wrapped.

Preparing pickled tomatoes with lemon for the winter is easy and simple. Recipes, at the discretion of the housewife, are supplemented with your favorite aromatic herbs: mint, basil, rosemary. Marinades are complemented by the smell of cinnamon, cloves, and coriander. The spiciness and sweetness are adjusted according to the taste requirements of close household members. Recipes for pickling green tomatoes with various herb additions are popular. They are prepared whole, cut into slices, and crumbled into a salad. There are many recipes for preparing tomatoes in their own juice and tomato sauces for the winter. Pickle these healthy golden apples. Bon appetit!

Tell:

Tomatoes “in the snow” for the winter with lemon and garlic

Tomatoes “in the snow” are pickled tomatoes in garlic flakes, which, like a fluffy snowball, cover the fruits in a jar. An unusual and very tasty preparation.

Recipe for a 1.5 l jar:

• tomatoes - 600−700 gr.
• peppercorns - 6 pcs.
• mustard seeds - 1.5 tsp.
• chopped garlic - 1.5 tbsp. l.
• citric acid - 0.5 tsp.

Marinade:

• water - 1 liter
• salt - 1 tbsp. l. with a slide
• sugar - 3 tbsp. l. Sahara

A 1.5 liter jar holds 500-700 ml of water.

Step by step recipe:

1. Wash small or medium-sized tomatoes and place them tightly in prepared jars. Pour boiling water over, leave for 15 minutes, covering with lids.
2. Peel the garlic and chop it. You can do this in any way accessible and convenient for you - finely chop, grate, pass through a garlic press.
3. In a separate pan prepare the marinade. Pour water, add salt and sugar. Place on the stove, bring to a boil, and boil for 2-3 minutes.
4. Drain the water. Place citric acid, mustard seeds, peppercorns, and chopped garlic into jars. Fill to the top with boiling marinade and immediately roll up the lids.
5. Place the twist neck down and wrap it in a warm blanket for 1-2 days.

Don’t be confused by the fact that the brine in the jar will immediately become cloudy. Over time it will become transparent.

Classic recipe with photos step by step

Marinated tomatoes with citric acid are not boring, let alone classic ones. Let's start the collection with the most famous option. It combines captivating simplicity and amazing taste. Step-by-step recipe with photos: it will be ideal even for those who are starting to seam for the first time in their lives.

Remember the algorithm without sterilization!

You will need it very often in your winter preparations.

For a 1 liter jar:

• Tomatoes (medium) – 600 g

Seasonings:

• Peppers (black and allspice) - 2 peas each
• Cloves - 2 buds
• Tarragon - 1 sprig (only if you like this herb)

For brine (per 1 liter of water):

• Salt - 1 tbsp. spoon
• Sugar - 5 tbsp. spoons (a lot, we know, but the procedure requires it)
• Citric acid - 1/3 teaspoon

Step 1: Prepare the vegetables.

Wash and sterilize jars and lids thoroughly. Looking for the answer to how to do it quickly, easily and (most importantly) correctly? A reminder is at the end of the article.

Processing tomatoes couldn't be easier. Prick them with a fork at the stem, once, or, for insurance, twice - crosswise. This way the potbellies will not burst upon sudden contact with boiling water.

Stage 2: Load into containers.

Throw cloves and peppercorns into jars. Accompany them with tarragon, if you like. If you haven't tried it, it's best not to take risks with a large batch. And, of course, the culprits of the trouble. Do not tamp, crush or pile them up to their necks. Stop when you fill the jars up to the hangers.

Stage 3: Warm it up and roll it in the marinade.

Boil water. Pour into jars up to the rim. Accuracy is more important than ever! We direct the jet into the middle of the container - onto the vegetables, but not towards the wall. Cover the jars with lids (pre-sterilized). Leave for 10-15 minutes.

Pour the water that has had time to cool into a saucepan. A plastic lid with holes would be very useful. We measure the volume of liquid. We accurately calculate the components for the marinade. Pour the additives into the water and stir until they are completely dissolved. Let the mixture boil. Keep it on the burner for about 2 minutes.

We arm ourselves with a ladle and fill the containers with bubbling brine - up to the very neck. Close the lids. Wrap yourself in a warm blanket or blanket. We are waiting for it to cool down. The slower it goes, the better. Keep away from the sun and heat sources.

Do you want to package your harvest in large containers?

For a 1.5 liter and 3 liter jar, recalculate all components accordingly. Problem for second grade!

Tomatoes marinated with citric acid and cinnamon

You may be surprised by such a component in vegetable preparations as cinnamon. But don’t be surprised, this aromatic seasoning is used not only in baking. Cinnamon lovers will definitely love this recipe.

If in doubt, make one small jar for testing. Then you will know for sure whether it is yours or not.

You will need for 2 cans (1.5 liter):

• tomatoes - approximately 2 kg.
• parsley - 4 sprigs
• garlic - 4 cloves
• allspice - 6 pcs.
• black peppercorns - 10−12 pcs.
• cloves - 6 pcs.
• cinnamon - 1 tsp.
• citric acid - 1 tsp.

for the marinade:

• water - 1 liter
• salt - 1 tbsp. l.
• sugar - 3 tl.

How to make a blank:

1. Place garlic, parsley sprigs, as well as spices - peppercorns and clove buds - into clean jars. Place the prepared tomatoes tightly. Pour boiling water, cover with sterile lids, leave for 15-20 minutes.
2. Pour the water into a saucepan. Typically, two 1.5 liter jars require 1 liter of water. But this depends on the size and density of the tomatoes packed. If you end up with less water, add up to a liter to make it easier to add sugar and salt.
3. Place the pan on the stove and boil until the salt and sugar are completely dissolved.
4. Place 0.5 tsp in jars of tomatoes. citric acid and cinnamon. Pour boiling marinade over it and roll up the lids.
5. Turn the jars over, place them with the lids down, wrap them well for 1-2 days, and then you can send them for storage.

Since we use ground cinnamon, it makes the brine in the jars cloudy, don’t let this bother you, this is how it should be.

Canned with basil and garlic

The recipe is elegant and colorful. Again and again without sterilization, hurray! Look into any algorithm above and take the same steps lightly. But the ingredients here will sparkle in a new way.

For a 1 liter container:

• Tomatoes - up to 600 g
• Basil - 2-3 sprigs (do not cut and prefer purple for contrast)
• Garlic - 3 cloves
• Allspice - 3 pcs.
• Black pepper - 4 pcs.
• Mustard seeds - ½ teaspoon

For 1 liter of marinade (these are two liter jars)

• Sugar - 120 g
• Salt - 1.5 tbsp. spoons + try!
• Citric acid - 1 teaspoon

Tomato slices for the winter with horseradish and lemon

Take note of this recipe too. Tomatoes for the winter with citric acid and horseradish turn out vigorous and tasty. An excellent appetizer for strong alcoholic drinks and meat dishes.

Ingredients for 1 liter jar:

• water - 0.5 l.
• sugar - 2 tbsp. l.
• salt - 0.5 tbsp. l.
• citric acid - 0.3 tsp.
• chopped horseradish root - 1 tbsp. l.
• allspice - 2 pcs.
• peppercorns - 5 pcs.

Recipe for the preparation:

1. Peel and chop the horseradish root in a way convenient for you. You can finely chop or mince. Place chopped horseradish and peppercorns in jars.
2. Wash the dense, fleshy tomatoes and cut into medium-sized pieces. Place in jars, pour boiling water for 5-7 minutes.
3. Drain the water into a saucepan, add salt, sugar, citric acid. Stirring until the dry ingredients are completely dissolved, bring the marinade to a boil.
4. Pour the boiling marinade into jars, roll up the lids and wrap for at least 8 hours.

With parsley

Jars of various sizes are suitable for preserving tomatoes with herbs. If the family is small or there is no desire to store an already opened jar, it is better to use dishes with a capacity of 0.7 or 1 liter. But, regardless of the selected volume, the cooking technology remains the same. The same products are used. To calculate the amount of ingredients, just increase them proportionally.

Compound:

• 700 g tomatoes;
• ½ sweet pepper fruit;
• 1 bunch of parsley (you can add celery and dill);
• 1 tsp. salt;
• 1 glass of sugar;
• 1/3 tsp. citric acid
• 0.3 liters of water.

How to cook

Sterilize the dishes in a convenient way, boil the lids. Wash the vegetables. If the parsley has long and tough stems, you can cut them off, leaving only the leaves. Cut the pepper into rings or strips. Place seasonings to taste and herbs at the bottom of the container, then fill the jar with vegetables, distributing them evenly and filling all the voids. Pour in boiling water until it covers all the vegetables.

Leave for 15 minutes. Pour the cooled liquid back, add the remaining ingredients (except for the preservative) into it. Boil it. After removing the brine from the heat, dissolve citric acid in it. Pour the prepared marinade over the tomatoes and you can start sealing.

Tomatoes salted in jars in a cold way as in barrels

And again, another recipe that I suggest you watch online, turn on the view button and watch from the YouTube channel. Everything is clear and simple, like twice two.

That's all, friends. I hope that pickling tomatoes brought only pleasure to everyone. After all, it is very easy and quick to preserve vegetables using the cold method. You have convinced yourself of this.

I wish everyone a sunny day and a great, rich harvest! Have a great mood and positivity to everyone! Click on the social media buttons to share this note with your family. Bye-bye everyone. See you!

Best regards, Ekaterina

Shelf life

An undeniable advantage of canned tomatoes is its long shelf life.
When closed, the twists can be stored for up to 1 year. In order for tomatoes to remain edible for a long period, they need to be stored in a cool, dark place. It is unacceptable to expose containers with preservation to direct sunlight, excessively high temperatures and frost.

Important! A clear sign of spoilage of the product is cloudiness of the marinade. If it appears in tomatoes that are still suitable for the period, such a product should not be eaten.

If the jar has already been opened, then the tomatoes should only be kept in the refrigerator. The shelf life in this case is no more than 14–21 days.

Recipe for pickling tomatoes in a plastic barrel with mustard

Do you want to learn how to ferment tomatoes with mustard powder, but don’t know how? The answer is obvious, they are filled with a special brine, which you will learn about very soon if you read all the preparation details below.

We will need:

Stages:

1. Prepare a special brine, for this take cold drinking water (2-2.5 l) and add granulated sugar - 4 tbsp, salt - 2 tbsp and mustard powder - 2 tbsp, stir until all ingredients.

You can also do it in a barrel, jar or pan.

2. Take any five-liter bottle and cut off the neck. Place the washed tomatoes in it and fill it with the prepared brine. Apply pressure so that it lightly presses down the vegetables and put them in a cool place. After 5 days, the tomatoes will turn out lightly salted, but with a slight bitterness, so wait 7 days.

3. And they will get the real taste after 1 week. They soured well, came out puffed up and very tasty! Minimum costs, maximum pleasure! If you want the same homemade barrel tomatoes, go for it!

Salting tomatoes in a saucepan (bucket) in a cold way - they turn out like barrel tomatoes

All grandmothers know this option. Is not it? It was they who made such preparations in large quantities in ancient times. Yes, those were the times! Tomatoes were salted in barrels or buckets. What now? If you have a large harvest, you can also try). Plastic food containers with lids work well for this cooking method.

We will need:

Stages:

1. Wash all the greens and vegetables, then pierce each tomato in the place of the stalk. Place them in one layer in a pan or basin or bucket. Scatter all the spices and garlic in a layer and so on, alternating until you have used up all the ingredients.

2. Then fill with brine, which is made with cold running water and salt, the calculation of the ingredients is stated above (per 1 liter of water = 3 tbsp of salt). Place pressure on top so that everything is compacted well, and place a plate. Then remove it.

3. Now cover the surface with gauze folded in three. To prevent mold, sprinkle it with mustard powder, and if mold forms over time, change the gauze and sprinkle the powder again. Close the lid tightly, put it in the cellar and eat it in winter. Vigorously salty tomatoes come out.

Don't forget to check your tomatoes to remove mold if it forms.

How to pickle tomatoes

There are many options for preparing tomatoes: pickling, drying, drying and even making jam from them. Pickling is considered traditional, and at the same time the most popular. By choosing the appropriate recipe and following its description, everyone can prepare a delicious, savory snack for the winter.

Classic recipe

This option for preserving red vegetables serves as the basis for many other methods. Anyone who has not decided how to pickle tomatoes should start with this. For preparation you will need:

• 1.2 kilos of tomatoes
• 1 tablespoon granulated sugar
• 0.5 tablespoon of salt (table salt, not “Extra”)
• 50 grams 9% acetic acid
• 1-2 bay leaves
• 5 black peppercorns
• 3 pieces of cloves
• 2 liters of water

The tomatoes are sorted and washed thoroughly. It is advisable to place them in a basin, and then fill them with water twice, handling each fruit with your hands.

Bay leaves, peppers and cloves are placed in a specially prepared (washed and sterilized) three-liter jar, then tomatoes are placed there.

Water is boiled and poured into a jar with tomatoes and spices, after 10 minutes it is poured back into the pan, boiled again and poured into the jar again. Salt, sugar and vinegar are also placed there, after which everything is rolled up, turned over with the lid down and wrapped.

The nutritional value of tomatoes prepared in this way is about 54 Kcal per 100 grams. They are served chilled and serve as an excellent addition to side dishes, as well as vegetable and meat dishes.

Marinated tomatoes with garlic

This preparation has a very unique, even specific taste; garlic gives it a special piquancy and spicy aroma. To prepare tomatoes in this way, you will need:

• 1 kilo tomatoes (small, firm, but not ladyfingers)
• 1.5 liters of water
• 2 tablespoons granulated sugar
• 1-1.5 tablespoons salt
• 15 cloves of garlic
• 1 teaspoon vinegar essence 9%

The fruits are washed thoroughly, then each tomato is pierced with a toothpick or a pin near the stalk (this is necessary so that they do not crack during pickling).

Garlic heads are disassembled into cloves, peeled and washed.

Tomatoes and garlic are placed in a jar (which has been previously washed and sterilized).

The water is heated and immediately after boiling is poured into a jar of vegetables. You need to let the food cool for a quarter of an hour, then drain the liquid into the pan and boil again. When refilling the jar with tomatoes and garlic cloves, add salt, sugar and vinegar. The rolled up jar is turned upside down with the lid, then wrapped and left to cool completely (this can take up to 12 hours). Canned food is stored in a cool, preferably dark place for up to 2 years.

Spicy pickled tomatoes with onions

Fans of spicy snacks will certainly enjoy tomatoes preserved with onions. Making them is not at all difficult, for this you need:

• 5 kg fresh, firm tomatoes
• 1 kilogram of small onions
• 100 grams of table salt (not “Extra”)
• 3 liters of water
• 100 grams of granulated sugar
• 7 dill “umbrellas”
• 4 horseradish leaves
• 7 small garlic cloves
• 7 currant leaves
• 1 chili pepper
• 140 grams 9% acetic acid

The tomatoes are thoroughly washed, the onions are peeled and washed too. The garlic is separated into cloves and also washed under running water.

The greens are washed, then the horseradish leaves are torn in half (one half will remain extra after harvesting).

The chili pepper is washed and cut into 7 approximately identical pieces (rings).

For this amount of products you will need 7 liter jars. They are washed (preferably with laundry soap) and sterilized. Next, 1 currant leaf and half a horseradish leaf are placed in each of them, as well as 1 dill “umbrella”. 1 garlic clove is also added there.

Then the glass container is filled with tomatoes and onions up to the neck. You need to lay it tightly, but do not crush or compact the vegetables.

1.5 liters of water are boiled and poured into jars, they are left to cool for 5-7 minutes. Meanwhile, the marinade is cooked from the remaining half of the liquid, salt and sugar.

After 5 minutes, the water from the jars is drained into the sink, and 20 grams of vinegar is poured into each jar. As soon as the brine has boiled, it needs to be poured into jars. All containers are rolled up, turned upside down with lids and wrapped until completely cooled.

Tomatoes can be pickled together with other vegetables: zucchini, bell peppers or cucumbers. The result is a spicy, aromatic and tasty mix that allows you to make your winter diet more varied and healthy. If you carefully and consistently carry out all the stages of canning, even a novice cook can handle this.

Universal recipe with vinegar essence 70%

The essence is very vigorous. And you need to be careful not to pour more than necessary. It is better to measure it over the sink to avoid incidents.

This recipe, like the previous classic one, is considered universal. It is even used for pickling cucumbers.

For a liter we take:

• 1 tsp essences,
• 2 tbsp. sugar,
• 1 tbsp. without a hill of rock salt,
• It’s delicious to add aromatic spices, such as bay leaves, cloves and a mixture of peppers.

Preparing the filling

Add cold water to a ladle or pan. Dissolve the required amount of salt and sugar in it. We send to heat up to active boiling.

Let the brine boil for a minute and remove from heat. Immediately add the essence and mix.

Carefully pour into prepared jars. Next, we proceed in accordance with the marinating method you have chosen.

There is no need to cook the marinade with the essence, because the acid will begin to evaporate.

Recipe for marinated tomatoes with cabbage and carrots

This blank is probably little known. Most often, tomatoes are combined with cucumbers, but here cabbage is added. It looks quite original in the jar. This will be a great appetizer that can be served with almost any meal.

What to take:

• tomatoes
• cabbage
• carrot
• bell pepper
• celery
• garlic
• hot peppers
• allspice peas
• Bay leaf

for marinade for a 3-liter jar:

• sugar - 3 tbsp.
• salt - 1 tbsp.
• vinegar 9% - 1.5 tbsp.

How to do:

1. Take the proportions of vegetables as you wish. If you want more tomatoes, fill most of the container with them. It is convenient to make such preservation in a 3 liter jar. First, thinly shred the cabbage, grate the carrots on a Korean grater or chop. Chop the sweet pepper into strips with a knife.

2. Place these vegetables in a large bowl and mix to form a salad.

3. Place a bay leaf and a couple of celery sprigs on the bottom of the jar. Next up is some coleslaw. On top - 3-4 slices of garlic and a couple of allspice peas. If desired, you can add a little hot pepper to taste. Press well with your hand.

4.The next layer is tomatoes. Next again - vegetable salad, garlic, herbs, tomatoes. Fill the top with cabbage.

5. Pour boiled water over the workpieces, close them with lids, wrap them in something warm and leave them to warm up for half an hour.

6.Now pour the water into a saucepan, add sugar and salt (calculation is given for a three-liter jar) and boil. Meanwhile, pour 1.5 tbsp into each jar. vinegar.

7. Fill the vegetables to the top with boiling brine and roll them up for the winter.

8. Turn it over, carefully wrap it in a blanket and leave it to cool until the next day.

This snack looks beautiful in a jar and is quickly eaten. The pickled salad remains crunchy, sweet and sour. I hope you liked this preservation option.

Video: tomatoes for the winter from Olga

Sometimes it seems to me that my family likes the brine from tomatoes more than the vegetables themselves. Vinegar always roughens the taste and smell of canned food, so not everyone likes it. I found a good replacement - citric acid. I’ve been closing tomatoes this way for a long time—at least five years. It always turns out high quality and tasty. The twists stand at room temperature (under the bed so that the sun does not shine directly) and never become cloudy.

Citric acid is a completely worthy alternative to table vinegar or vinegar essence. This replacement works especially well with tomatoes, as it gives them tenderness and a very pleasant sourness. The brine from such tomatoes can be safely used for drinking.

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Pickled cherry tomatoes are to die for

Do you want to prepare delicious preserves so that you can put them on the holiday table and serve them for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they have a sweet taste, and certain spices will make them a little crunchier, more dense.

Ingredients (for a half-liter jar):

• Cherry tomatoes
• horseradish root - a small piece
• black peppercorns - 3 pcs.
• garlic - 1 clove
• bay leaf - 0.5 pcs.
• dill umbrella - 1 pc. small (you can take dill seeds)
• tarragon - 0.5 sprigs

For the marinade:

• water - 1 l
• salt - 1 tbsp.
• sugar - 2 tbsp.
• vinegar 9% - 2 tbsp.

Cooking method:

1. Wash the cherry tomatoes and make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.

For such preparations, you can take small jars, half-liter or liter. The tomatoes are small and will fit well.

2. Place all the prepared aromatic spices at the bottom of each jar: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The amount of spices can be taken according to taste and availability; there are no required proportions. If you want it spicier, add more horseradish and garlic; if it’s more aromatic, focus on herbs.

3.Place the tomatoes in the jars without pressing them with your hands.

4.Make the brine. Pour water into a saucepan, add salt and sugar. Place on the fire and bring to a boil. Cook for two minutes, then add vinegar. There is no need to boil the vinegar so that it does not evaporate.

5.Pour the prepared brine over the tomatoes and cover with sterile lids.

To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.

6. All that’s left to do is to sterilize the preserved food. Take a large and wide pan. Be sure to cover the bottom with cotton cloth. Place your jars (careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the hangers of the jars. The water pours out hot because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst due to temperature changes.

7.After the water boils, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes at a gentle boil. Remove the disinfected canned goods from the boiling water and roll them up. It is convenient to remove the glass with special tweezers, there is less chance of getting burned.

8. Place the pieces on the lids and let them cool completely. Make sure that the jars are sealed tightly and that the brine does not leak. That's all. It’s quite easy to prepare delicious pickled cherry tomatoes for the winter.

Pickling tomatoes with onions - a very tasty recipe

I think you are making a salad of fresh tomatoes and onions. This is a classic combination; tomatoes love onions. And you can also marinate them with this vegetable. It turns out delicious, if you let your guests try it, they will definitely ask for the recipe for their piggy bank.

Ingredients:

• tomatoes
• onion
• black peppercorns
• allspice peas

For marinade per 1 liter of water:

• salt - 1 tbsp.
• sugar - 4 tbsp.

Acetic acid 70%:

• for 1 liter jar - 1 tsp.
• for a 2 liter jar - 1 des.l.
• for a 3 liter jar - 1 tbsp.

Preparation:

1. Wash and dry the tomatoes. Use a toothpick to make a deep puncture in the place where the stalk was attached. You can also pierce it with a small knife. The puncture is done so that the tomatoes are better salted and the skin does not burst too much.

2. Peel the onion and cut into rings about 5 mm thick.

3. Wash and sterilize the jars in a convenient way. Place a slice of onion at the bottom of each container and fill the container halfway with tomatoes. Then add another 3-4 slices of onion and a pinch of black peppercorns and a couple of allspice peas. Continue filling the voids with tomatoes. Top with a couple more onion slices and another pinch of pepper.

No need to add dill, horseradish, garlic. These additives are not appropriate in this recipe.

4. Pour boiling water over the workpieces and close with sterilized lids, which must be boiled in advance and kept in boiling water until this moment.

5. Leave the tomatoes until they cool, about 30 minutes. The glass of the jar should not burn your hands. Drain the water into the pan; for convenience, use a lid with holes.

6.Measure the amount of water so you know how much sugar and salt you will need. The calculation is given for 1 liter. Approximately 1 liter of water is required for a two-liter jar. Pour the required amount of sugar and salt into the water and place the marinade on the stove. Bring to a boil, stirring until everything is well dissolved. Boil for a couple of minutes and you can pour boiling brine over the tomatoes.

7.Pour vinegar on top of each jar. If you make it in two-liter containers, then you need to take 1 dessert spoon of acetic acid, 1 tsp for a liter container, 1 tbsp for a 3-liter container. Cover with lids and roll up.

8. Turn the twists over and cover them with something warm for a day. This preservation can be stored at room temperature, most importantly in a dark place.

Preparing tomatoes before marinating

First of all, we sort the harvested crop. We set aside the medium, dense and beautiful fruits for pickling. Those that are slightly spoiled, large or ribbed are put into salads or juice.

Wash and dry the selected tomatoes. Next, arm yourself with something sharp: a knife, fork or toothpick. We take the fruit and make 4-6 punctures in the hard place where the stalk is attached.

This is necessary so that during the process of pouring boiling marinade, the skin of the tomatoes does not burst. The brine will also penetrate faster into the tomato and saturate the pulp.

Spices are first placed in sterile jars, then tomatoes. Trying to place larger fruits on the bottom. The process can then proceed in two directions.

First, we use the double-fill method. Then the workpiece can not be sterilized. This means that you need to boil water and make the first fill up to the neck of the jars filled with tomatoes.

Leave to warm the fruits for 15-20 minutes. Be sure to cover the workpieces with boiled lids. Then pour the liquid back into the pan and measure its volume.

Prepare the marinade you chose. All recipes are below. Dissolve the required amount of salt and sugar in a liter of water. Boil and distribute into jars. To prevent the glass from breaking, place the container on the blade of a knife. Then we seal the preserved food and send it for natural sterilization with internal heat “under a fur coat.”

The second option for preparing pickled tomatoes involves sterilizing the contents. Then we immediately fill the jars with boiling marinade and send them to sterilize. To do this, place the blanks in a wide pan on a towel. Hot water is poured up to the hangers. Be sure to cover the neck with lids. Turn on the stove to maximum heat and wait for it to boil. We sterilize half-liter containers for 15 minutes, liter containers for 20 minutes, and three-liter containers for 25 minutes.

Then we take it out, seal it and after it has cooled completely, put it away for the winter.

Well, we remembered a little. Now choose the filling recipe to your liking.

Filling recipe for green tomatoes

The marinade recipe for green tomatoes differs from those given above. After all, green fruits are still bitter and do not have the same amount of natural acid that ripe ones have. This means they don’t have enough of their own natural preservative.

Let's take:

• 1 l. water,
• 2 tablespoons of salt,
• tablespoons of sugar,
• liter jar - 1 dessert incomplete spoon of essence 70%.

It is not advisable to pickle green tomatoes without vinegar. They do not have their own bright sour-sweet taste. And without the essence they will turn out a bit bland without any vigor.

Stir sugar and salt in a saucepan with liquid.

We heat it up. Boil for a minute; there is active bubbling in the pan. Add the essence and remove the container from heating.

Pour into jars.

Crispy cucumbers and tomatoes. Assorted recipe in jars, just like in the store

Place both tomatoes and cucumbers in one jar and get a wonderful combo snack for every taste. So to speak, 2 in 1. For extra relish, add bell peppers, which will crunch deliciously and appetizingly in your teeth.

What to take for a 1 liter jar:

• tomatoes
• cucumbers
• sweet pepper - 1 pc. small
• cloves - 1 pc.
• black peppercorns - 8-10 pcs.
• bay leaf - 2 pcs.

for marinade per 1 liter of water:

• salt - 35 g
• sugar - 100 g
• vinegar 9% - 60 ml

Steps:

1. Jars must be washed and dried, as well as all necessary vegetables. At the bottom of each container (here we use liter containers, but you can use any) place dry spices: bay leaf, cloves and black peppercorns.

2. Cut the sweet pepper into strips or squares, it doesn’t matter. Place a piece on the bottom, put the rest in the resulting voids.

3.Fill half the jar with cucumbers and the top half with tomatoes.

4.Pour boiling water over the prepared vegetables and cover with sterilized lids. Leave to warm up for 20 minutes. The glass will become warm and can be handled with bare hands.

5.Pour this warm water into a saucepan and cook a marinade based on it. Add salt and sugar to it, bring to a boil and cook for a couple of minutes. At the end, pour vinegar and you can turn off the heat.

6. Immediately pour the marinade over the vegetables and roll up the lids. Turn it over, wrap it up, and the next day put it in a dark place for storage.

After a month, the cucumbers and tomatoes will be completely marinated and can be eaten.

Canning tomatoes: add lemon juice

There is not always a desire to use vinegar, citric acid or aspirin during the canning process. The solution is simple - lemon juice. Thanks to this product, you don’t have to worry that the jars won’t last until winter. They keep well. And the taste of tomatoes is simply amazing.

You will need:

• couple kg. tomatoes;
• 4 tsp. lemon juice;
• 4 tsp. salt.

Procurement stages:

1. The tomatoes must be washed and immersed in boiling water for a couple of minutes. After heat treatment, the skin is carefully removed from them.
2. Jars (liter) should be washed and sterilized. Tomatoes are placed exclusively in sterile containers. They should be compacted as tightly as possible.
3. A spoonful of salt is added to each jar and freshly boiled water is poured in.
4. The containers are covered with lids and sterilized for at least half an hour.
5. Literally a couple of minutes before the end of the sterilization process, pour a spoonful of lemon juice into the jars.
6. The final stage of preparing tomatoes is rolling up the lids. Banks must be turned over several times. This way the lemon juice will be evenly distributed.