Marinated tomatoes for the winter in jars: recipes with onions, garlic, honey, oil, Basil and plums + reviews

Beautiful red fruits contain many useful substances, which are so lacking in the cold season. Therefore, in the summer and autumn of Thrifty Housewives prepare marinated tomatoes for the winter. A tangy and spicy appetizer not only blends into a casual lunch, but also “decorated” festive meal.

1 hour. 4 portieren complexity

Natalia Strelnikova 27 Dec 2017273

The content of the article

  • 1 Rules of sterilization of cans
  • 2 Pickled tomatoes for the winter: classic and unusual recipe variations
    • 2.1 “In Bulgarian”
    • 2.2 With apples
    • 2.3 With plums
    • 2.4 Basil
    • 2.5 onions
    • 2.6 With vegetables
    • 2.7 With beets
    • 2.8 With garlic
    • 2.9 With honey
    • 2.10 With grapes
    • 2.11 “Under the snow”
    • 2.12 Green wedges
    • 2.13 Brown entirely
    • 2.14 Without sterilization
    • 2.15 With citric acid
  • 3 Testimonials: “Even my cranky husband likes”

Despite the marinade, the tomatoes retain many trace elements and beneficial compounds. Heat treatment is experiencing lycopene — the substance that gives red color to help people cope with cancer. So marinated red tomatoes is not only delicious, but also useful billet.

Rules of sterilization of cans

To cook a nice billet for the winter, not enough to know how to marinate the tomatoes. It should also correctly carry out the sterilization of jars and other containers. Simple handling high temperatures will help get rid of harmful bacteria, prevent fermentation and the development of mold.

To start rinse the container inside and outside, clean new sponge with baking soda. Cover boil in a saucepan. Then you can proceed directly to treatment. The table shows convenient means of sterilization in the home.

Table — How to correctly sterilize jars

MethodWhat to doThe exposure time
FerryCover the pot with the boiling water sieve, with the special cover with a hole or grille, install the tank necks downBefore the advent of the drops and stains
In a microwave ovenPour on the bottom of cans of water (to 1.5 cm) and set in the oven3 minutes at a power of 900 watts
In a saucepanHeat flooded deep pot with a glass container inside5 minutes after boiling
In an electric ovenPut on the neck of the wet container in a cold oven15 minutes at 120°C
Potassium permanganateRinse pink solution of potassium permanganate5 minutes

After the procedure, capacity gently put on a clean ironed towel. It is better to remove them boiled clean pressed tongs or potholder. Lay the vegetables only in completely dry containers.

Germs “kills” not only sterilization, but also a marinade. Currant leaves, horseradish, cherries are added not only for taste but also for the prevention of mold. The development of new life under the cover provokes dirt and rot on the fruit. Therefore, before placing carefully wash vegetables and herbs, remove the damaged copies.Marinated tomatoes for the winter: classic and unusual recipe variations

To calculate the precise amount of marinade to tomato just. You need to fill the filled container to the brim arbitrary volume of water, then pour it into the container for cooking of hot marinade. To make it easier to merge, it is recommended to purchase a special lid with a hole or do it yourself. Typically, the liquid occupies half of glass containers. In the recipe the amount of vinegar and spices indicated per liter of water.

“In Bulgarian”

Description. The easiest recipe for pickled tomatoes for the winter, known to our grandmothers called “Tomatoes in Bulgarian”. Preparation will not take much time and the result will please the whole family.

What to prepare:

  • tomatoes — 1 kg;
  • garlic — two cloves;
  • parsley — beam;
  • dill — eight umbrellas;
  • Laurel — two leaves;
  • allspice — six grains;
  • clove or two of Bud;
  • 9% vinegar — one tablespoon;
  • salt — 30 g;
  • sugar — 100 g

How to do

  • Fill the tanks half of the parsley and green umbrellas.
  • Add a few whole or chopped garlic plates Zubkov.
  • Spread black polka dots, cloves, Laurel.
  • Pierce the tomatoes from the stalk with a toothpick.
  • Tight lay, from the fruit.
  • Cover the top with the garlic, remaining green branches.
  • Pour in the boiling water, cover with a lid.
  • Wait ten minutes.
  • Drain the liquid into a container to marinade.
  • Salt, sweeten, add the vinegar.
  • Leave to boil.
  • Boil a minute, pour the vegetables with the marinade.
  • With apples

    Description. The sweet marinade with apples is prepared from a dense and ripe fruit, without dents and damage. You can mix different flavor varieties.

    What to prepare:

    • tomatoes — 2 kg;
    • Apple — two or three things;
    • sweet pepper is one fruit;
    • parsley — beam;
    • salt — 30 g;
    • sugar — 100 g;
    • vinegar essence — one teaspoon.

    How to do

  • Cut the stalk from the tomatoes.
  • Remove the seeds, chop the pepper and Apple halves.
  • Alternating with the apples, fill the jar with tomatoes.
  • Along the walls lay the pieces of pepper.
  • Pour in the boiling water, soak for ten minutes.
  • Drain the liquid in the pan, add salt, sugar and wait until boiling.
  • Add vinegar, boil for five minutes.
  • Pour the vegetables and close.
  • With plums

    Description. Marinated tomatoes with plums will interest the experienced cook who have tried different recipes. Fruits combine well with each other, in the process of marinating exchange of aromas and flavors. Pickled plum you can then serve the meat or rice.

    What to prepare:

    • tomatoes — 1 kg;
    • plums — 500 g;
    • garlic teeth three;
    • onion — one;
    • the celery leaf — one;
    • dill’s umbrella — one;
    • sheet hell — one;
    • black pepper, five grains;
    • 3% vinegar — 100 ml;
    • sugar and salt — four tablespoons.

    How to do

  • Lay on the bottom leaves and umbrella dill.
  • Slice the onion into rings, dip inside.
  • Spread on top of garlic teeth (you can chop plates) and black peas.
  • Pierce the tomatoes from the stalk, and plums in different places.
  • Alternating, put the fruit in a jar.
  • Boil water, pour the preparation, cover.
  • Wait for five minutes.
  • Pour, boil, repeat the procedure again.
  • Salt, sweeten third time boiled water, add vinegar solution.
  • Wait until boiling, pour into the container, tighten.
  • Basil

    Description. Marinated tomatoes for winter with the Basil out spicy and flavorful. Try to billet you in two days after the twist. For seaming fit like a regular tomato, and cherry.

    What to prepare:

    • tomatoes — 1 kg;
    • garlic — four cloves;
    • fresh Basil — bunch;
    • Laurel — single sheet;
    • pepper five pieces;
    • 9% Apple cider vinegar 35 ml;
    • salt — teaspoon;
    • sugar, honey — a tablespoon.

    How to do

  • Cut lengthwise garlic teeth.
  • Pierce the fruit from the stalk, put into a container.
  • On top add all the dry seasonings, garlic, salt and sugar.
  • Pour boiling water, leave for ten minutes.
  • Drain along with all the spices in a saucepan.
  • Put on the fire.
  • Once it boils, add honey, Basil leaves, vinegar solution.
  • Cook for another five minutes, pour the marinade ingredients.
  • With onions

    Description. Marinated tomatoes with onions and sweet oil are obtained, although closed for winter with the vinegar solution. If desired, you can add 80 grams of sugar, if fresh fruit seem sour. Ingredients are designed for liter capacity.

    What to prepare:

    • tomatoes — 700 g;
    • onion — one head;
    • Laurel — two leaves;
    • black pepper, five grains;
    • carnation — five buds;
    • salt — 90 g;
    • vegetable oil — two tablespoons;
    • 9% acetic solution, 30 ml.

    How to do

  • Lay on the bottom of the container Laurel, cloves, black peas.
  • Slice the onion rings.
  • Cut the red fruit in half.
  • Alternating, put layers of vegetables.
  • Boil water, add salt.
  • Add vinegar solution, pour the marinade into the jar.
  • Cover, perform the pasteurization.
  • Add the butter, ocuparte.
  • With vegetables

    Description. Juicy cuts of marinated vegetables to look attractive, if you cut the ingredients, notched knife. The recipe uses a cold method of pickling that requires pasteurization of the filled cans.

    What to prepare:

    • tomatoes — 1.5 kg;
    • carrot — one or two pieces;
    • onion — one head;
    • garlic — one head;
    • bell pepper — one fruit;
    • Chile — one pod;
    • dill, parsley — beam;
    • fuck — a single sheet;
    • cherry — five sheets;
    • currant — two sheets;
    • black polka dots — eight pieces;
    • salt, sugar — a tablespoon;
    • 9% vinegar — 50 ml.

    How to do

  • Cut garlic teeth along;
  • Shred carrot and onion rings.
  • Cut the peppers into several pieces.
  • Put in a container all the leaves, onion, garlic, Chile, black bean.
  • Lay the tomatoes are mixed with chunks of vegetables.
  • Sprinkle with salt and sugar.
  • At the bottom of a deep pan place a clean cloth folded several times, for example, a kitchen towel.
  • Install the fabric covered covers harvesting, pour in a pan of water so the level reaches the “shoulders”.
  • Bring to a boil under the lid.
  • Keep on low heat for 30 minutes (the time depends on the volume of the box).
  • Add to the blanks vinegar, roll up.
  • With beets

    Description. Beet marinade gives the snack a sweet and sour taste and beautiful color.

    What to prepare:

    • tomatoes — 1.5 kg;
    • beets — two pieces;
    • garlic — two cloves;
    • Chile is a small pod;
    • parsley, dill, cilantro — beam;
    • dry spices — to taste;
    • vinegar essence — teaspoon;
    • sugar — 40 g;
    • salt — 30 g.

    How to do

  • Peel and cut into circles beet fruit.
  • Pierce the tomatoes from the stalk.
  • Put in a container of greens, a burning pod, garlic.
  • Spread on top of red fruit.
  • On the sides of the banks put the beet circles one put on top.
  • Boil water with any dry seasonings.
  • Salt, sweeten, pour in the vinegar.
  • After boiling, remove the marinade from heat, pour into a jar, roll up.
  • Garlic

    Description. The recipe is prepared without vinegar. Tomatoes in garlic filling savory and flavorful. If you want you can add spices and fresh herbs.

    What to prepare:

    • tomatoes — 2 kg;
    • garlic — two heads;
    • salt — 35 g;
    • the boiling water.

    How to do

  • Pierce the fruit, put in container.
  • Pour inside the boiling water, cover, leave for ten minutes.
  • Drain the liquid in the pan, season with salt.
  • Slice the garlic head, place slices on top of scalded tomatoes.
  • When the water boils, pour into the container, tighten.
  • With honey

    Description. Marinated tomatoes with honey have a garlic-honey flavor, prepared without the addition of acetic solution. Best for seaming suitable tomatoes-cream, they are more dense.

    What to prepare:

    • tomatoes — 1 kg;
    • garlic head — one;
    • honey — two tablespoons;
    • horseradish root is one;
    • sheet currant — one;
    • black pepper — nine grains;
    • Lavr — three sheets;
    • carnation — three buds;
    • salt — 90 g

    How to do

  • Each red fruit cut lengthwise about two-thirds.
  • Put in “pocket” garlic cloves.
  • Put on the bottom leaves, black peas, clove, chopped horseradish root.
  • Fold into the container filled with fruits.
  • Pour boiling water over, cover with a lid.
  • Wait a quarter of an hour.
  • Drain the liquid into a container to prepare the brine, boil.
  • Repeat the procedure two more times.
  • Put in boiling water, honey, salt.
  • Pour into the container, screw the winter.
  • With grapes

    Description. Another version of the marinade without vinegar. The original recipe with grapes retain freshness of the tomatoes. You can experiment with different varieties is allowed to be used even in dark grape.

    What to prepare:

    • tomatoes — 1.3 kg;
    • white grapes 300 g;
    • garlic teeth — two pieces;
    • sweet pepper — two pieces;
    • parsley, dill — beam;
    • sugar — 60 g;
    • salt — 30 g.

    How to do

  • Cut garlic teeth plates, and the pepper into large pieces.
  • Lay on the bottom of the tank green branches and chopped vegetables.
  • Put the tomatoes, alternating with grapes.
  • Pour inside the boiling water, leave for 20 minutes.
  • Drain, boil again.
  • Salt, sugar, stir.
  • Pour again, roll up banks.
  • “Under the snow”

    Description. Marinated tomatoes with garlic quick cooking prokalyvayutsya faster if you use cherry. Preparing the “snow” appetizer with mustard seeds and vinegar.

    What to prepare:

    • tomatoes cherry — 500 g;
    • garlic — two cloves;
    • grain mustard — a teaspoon;
    • pepper — two or three things;
    • salt — 30 g;
    • sugar — 60 g;
    • 9% vinegar — four tablespoons.

    How to do

  • Pierce the stem from the cherry.
  • Fill the fruit container.
  • Pour boiling water, leave for ten minutes.
  • Drain the water in a saucepan.
  • Salt, add sugar.
  • Crush the garlic teeth.
  • Put the mass on top of the cherry.
  • Sprinkle mustard seeds.
  • Pour the marinade.
  • Add the vinegar.
  • Roll up covers.
  • Green wedges

    Description. Crispy green tomatoes with a spicy taste are perfect as snacks to hot meals. To the fruits good salty, it is better to cut them apart.

    What to prepare:

    • immature fruit — 1 kg;
    • garlic — three prong;
    • sweet pepper is one fruit;
    • Chile— one pod;
    • black polka dot — three pieces;
    • parsley — a couple of branches;
    • salt — 60 g;
    • sugar — 80 g;
    • 9% vinegar solution — 50 ml.

    How to do

  • Cut the green fruit slices.
  • Grind in a blender garlic, parsley, peppers, add black polka dots.
  • Stir tomato pieces.
  • Put the mass in a jar.
  • Boil the water, the sunflower, sweeten, pour in the vinegar.
  • Pour the marinade vegetables.
  • Cover with lids, sterilize in the pan for 15-30 minutes.
  • If from Chile to remove seeds, the marinade will be more “burning”. If the acute kitchen is not to your liking, you can do without this component.Brown entirely

    Description. Not ripe brown tomatoes, like green, are well suited for marinating. The fruits retain their shape, acquire spicy flavor.

    What to prepare:

    • tomatoes — 2 kg;
    • onion — 300 g;
    • Chile — two of the pod;
    • dill — beam;
    • hell — one small root;
    • currant — three sheets;
    • black pepper, five grains;
    • carnation — five buds;
    • Lavr — three sheets;
    • 3% acetic solution- 100 ml;
    • salt — 30 g;
    • sugar — 40 g.

    How to do

  • Cut onions into several parts.
  • Clean and chop the horseradish.
  • Pierce the tomatoes from the stalk.
  • On the bottom of the tank, place the dill, currants, cloves, Laurel, black polka dots, Chile.
  • Lay the tomatoes in rows, alternating with chunks of horseradish and onion.
  • Salt, sweeten the water, wait until boiling.
  • Pour vinegar solution, remove the pan from the heat.
  • Pour the marinade on the banks, screw the lid..
  • Dense tomatoes green or brown colors are perfect for stuffing. The stuffing can be prepared from grated garlic, horseradish root or chili burning. Tomatoes need to be cut by about two-thirds in the formed pocket to put the stuffing. Marinated fruit in a classic way — filled with sweetened, salted marinade with vinegar.Without sterilization

    Description. Filled banks are advised to pasteurize, but you can do without sterilization. Before laying the tank should be well washed, dried, warmed in the oven.

    What to prepare:

    • tomatoes — 1.5 kg;
    • onion — one;
    • garlic — five Zubkov;
    • celery is the stalk;
    • fuck — a single sheet;
    • black pepper — six grains;
    • Laurel — two leaves;
    • dill — two of the umbrella;
    • salt — 60 g;
    • sugar — 20 g;
    • vinegar essence — teaspoon.

    How to do

  • Chop the celery, cut the cloves lengthwise, chop the onion.
  • On the bottom of the container put leaves, black peas, garlic, onion, celery.
  • Pierce and tightly lay a fruit.
  • Pour boiling water, leave for 20 minutes.
  • Pour into a saucepan, boil.
  • Pour, wait ten minutes and again drain.
  • Put to boil a clean water, add salt, stir in the sugar.
  • After boiling, pour in the vinegar and cook for another three minutes.
  • Pour the marinade in jars, close them tightly with lids.
  • With citric acid

    Description. For a change you should try to prepare lemon pickle. According to reviews, “pineapple” perfect substitute for acetic acid, gives the workpiece a pleasant sour flavor.

    What to prepare:

    • tomatoes — 2 kg;
    • citric acid — two teaspoons;
    • garlic teeth — two pieces;
    • Lavr — three sheets;
    • black pepper, five grains;
    • parsley — beam;
    • salt — 20 g;
    • sugar — 100 g

    How to do

  • Put on the bottom of the tank black peas, garlic, parsley, Laurel.
  • Pierce and place the red fruit.
  • Pour boiling water, leave for 15 minutes.
  • Drain, add salt, stir in sugar, lemon granules.
  • Wait until boiling, immediately remove from heat.
  • Pour into jars, roll up.
  • To roll up banks, use special keys. After pouring the marinade close the container, flip it. Cover with a piece of blanket, towel or blanket and leave until cool. Eight hours later or a day later move the containers into storage in a cool place such as a cellar.

    Guests and family will appreciate the juicy, with a pleasant sour pickled tomatoes for the winter in banks. Step by step perform at least one of the suggested recipes, the hostess can further adjust the recipe to personal preferences. Blanks are kept for two years with proper sterilization.

    Reviews: “Even my cranky husband likes”

    For a twist take the fleshy and thick skinned varieties. In the jar, black and fragrant pepper, garlic, Bay leaf, dill, horseradish leaves and currants. For the marinade 1 l water 1 tbsp salt 2 tbsp sugar with a little slide. Banks to sterilize, lay the vegetables and pour the boiling brine. Before the twist in the jar pour 1 teaspoon of vinegar and roll. Banks put upside down, cover and keep for 2-3 days, until cool. Then in the pantry until winter!

    bartini, http://www. vlad-forum. net/archive/index. php/t-6856.html

    Can offer 1 liter brine: 2 tbsp. spoons of salt without the top, and one with a slide and 4 tablespoons sugar, 3 tablespoons honey, onion” large head shred rings, sweet pepper. A little, a little, add the sharp spices, those you love, dill, etc. like to add two sprigs of parsley. The brine will be possible to drink, delicious. Vinegar to taste, I add 1-2 tablespoons of wine vinegar, 3-liter jar..

    Lydia, http://www. tomat-pomidor. com/newforum/index. php? topic=3636.0

    My recipe — the tomatoes don’t break. in small banks put a sheet of horseradish, fennel umbrella and stick by dill smashed red little pepper whole, black pepper, a few peas and a clove of garlic, then stuff the tomatoes. Brine: two tablespoons salt and two tablespoons of sugar and 1 litre water. Boil and pour cans of tomatoes, cover with lids and leave for 10-15 minutes. The brine from the cans of drained back into the pan, add a couple of tablespoons of wine vinegar, boil and pour cans of tomatoes, cover with lids and put the cans in a pot of hot water for sterilization. When the water boils, turn the timer for 250g jars a 10 minute boiling, and cans 700 g for 15 min. In the larger never lay the tomatoes, maybe it is not convenient to use later. Tomatoes even my cranky husband likes. For this recipe, make little zucchini and cucumbers. Lena
    PS! use cans of jams, sauces, etc. with screw-on lids.

    cosmopolitan http://dacha. wcb. ru/lofiversion/index. php? t1175.html

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