Pickling tomatoes for the winter: recipes blanks from whole and sliced ​​tomatoes. Reveal the secrets of successful salting tomatoes for the winter

Pickling tomatoes for the winter: recipes blanks from whole and sliced ​​tomatoes. Reveal the secrets of successful salting tomatoes for the winter

Tomato pickling is distinguished by a variety of recipes, spin composition and cooking options. However, all these dishes have one general principle of cooking.

Pickling tomatoes for the winter - the general principles of cooking

To prepare for the winter a spicy and nourishing snack, rich in nutrients and vitamins, the first step is to sterilize those glass containers in which pickles will be stored. From the quality of processing and the location of the location of the jar depends on the content of the twist.

The general principle of cooking is as follows: washed tomatoes are laid out in containers with spices and other products, if they are provided for by the recipe, poured boiling brine 1-2 times minimum or mixed with salt and sugar, then closed with a lid and cleaned in a cool dark place after cooling.

Recipe 1: Sweet salting tomatoes for the winter

This canning option is great for those people who do not like sharp preparations or want to try something new. Tomatoes are well served with meat dishes. The recipe is designed for one can of 3 liters.


• 2.5 kg of medium tomatoes;

• 4 tsp. coarse salt;

• 60 ml of vinegar 9%;

• 2 garlic cloves;

• 8 tsp. Sahara;

• 1 onion;

• spices (allspice peas and sweet powder, laurel leaf, celery and parsley) to taste;

• water.

Method of preparation

First of all, red and fleshy vegetables need to be thoroughly washed, removed the stalks and dried with a towel. Three-liter jar and the lid to it is important to pre-sterilize. Cut the onion and garlic into large slices, chop the greens.

In the meantime, you need to prepare the brine: bring a small amount of water to a boil, adding salt, red sweet pepper powder and sugar. Put chopped greens and the remaining spices on the bottom of the glass container, put tomatoes, garlic and onion slices on top. After that, fill the vegetables with hot brine and leave to cool for half an hour. Drain the hot marinade back into the pan to re-heat and pour into a jar of tomatoes. Now the appetizer is ready, it remains only to add vinegar and tighten the lid. It is recommended to turn the pot with pickles, cover with a warm towel and let it cool naturally before removing the ready salting before winter.

Recipe 2: Pickling tomatoes for the winter in Korean

Spicy snack of green tomatoes - the perfect complement to any feast. However, it should be used with caution by people who have problems with the gastrointestinal tract.


• 2 kg of green tomatoes;

• Bulgarian pepper;

• 60 g of sugar;

• 1 garlic head;

• 50 ml each of olive oil and vinegar 9%;

• pinch of coarse salt;

• 1/2 tsp. red hot pepper powder;

• greens of your choice.

Method of preparation

Green washed tomatoes should be cut into thin, small pieces, and the pepper should be cut into strips, removing the stem and seeds. Crushed garlic cloves in a garlic dish or chop on a fine grater.

Put all the products in a deep dish and mix with vinegar, salt, vegetable oil and sugar. Boil the resulting mass is not necessary. Simply place it in the prepared banks, twist and store for storage in a cold place. If you want to try the blank, the tank can be opened after 7-9 hours.

Recipe 3: Altai salting of tomatoes for the winter

Cut hard tomatoes are better soaked with the spices listed below, so they guarantee a stunning and unforgettable taste.


• 5-6 kg of hard ripe tomatoes;

• 1.5-2 liters of water;

• 1/3 cup sugar;

• 3 tbsp. l salt and vinegar;

• some sunflower oil;

• garlic head;

• spices (cloves, basil, allspice, mint, parsley) to your taste.

Method of preparation

Boil water with sugar and salt. While the pot is on the stove, cut the washed tomatoes in half. It is better if they are small or medium in size. Garlic must be very finely chopped. Put all the spices and vegetables on the bottom of the glass jar, pour in the vinegar and oil, and then pour the prepared marinade to the top of the container. Without closing the lid, sterilize the billet in a deep pan for no more than ten minutes. After this, the spin is ready, it only needs to be closed and removed before the onset of cold weather.

Recipe 4: Pickling tomatoes for the winter with cucumbers for the patient

This old grandmother’s cooking method is a bit longer than the others, however, it’s the only way to achieve a unique taste from childhood.


• 100 dill;

• 2 kg of small tomatoes;

• 3 kg of young cucumbers;

• 2-3 leaves of laurel;

• 4 allspice peas;

• 2 pcs. dried cloves;

• 3 tbsp. l (per jar) of vinegar;

• 100 g of coarse salt;

• 40 g sugar;

• a little parsley;

• water.

Method of preparation

First, rinse all products except spices. In a saucepan, boil water and pour it into glass jars, in which tomatoes and cucumbers should be mixed together. Be sure to pre-place greens at the bottom of the container, spices can be thrown between the vegetables.

The main thing is to prepare a delicious marinade. To do this, the water in which the billet insists is poured into a deep pan, brought to a boil, and sugar and salt are poured there. When they dissolve in the liquid, it will need to be poured back into the jars, screw them up and put them in a dark place.

Recipe 5: Salting tomatoes for the winter with pepper

Young sweet pepper goes well with ripe fleshy tomatoes, harvested in the marinade. Vegetables must be firm so as not to crinkle after pickling.


• 1/2 kg of sweet green pepper;

• 2 kg of medium sized tomatoes;

• 2 garlic cloves;

• 3 tbsp. l vinegar;

• large bay leaf;

• 8 tsp. sugar sand and salt;

• umbrella of dill and cherry leaves;

• water.

Method of preparation

Carefully remove the stems from the pepper and seeds, not cutting it into pieces. Put in a sterilized jar leaves of cherry, one cut plastics garlic clove, a leaf of laurel, then put all the tomatoes. On top should be peppers, cloves of the second clove of garlic and an umbrella of dill. Meanwhile, boil the water and pour it into the jar. The container is recommended to be sterilized for 10 minutes in a deep pan, after which the liquid is drained, re-boiled with table salt and sugar. Marinade pour into the jar, add vinegar, and then roll up the twist.

Recipe 6: Topping tomatoes for the winter with citric acid

Citric acid is an excellent substitute for vinegar, the taste and smell of which some do not really like. Acid is also an excellent preservative that helps preserve the billet for a long time.


• leaves of horseradish and currants;

• 5 kg of small tomatoes;

• dill;

• 1 tsp. citric acid;

• sweet pepper and cloves to taste;

• 1 carrot;

• large sweet pepper;

• 2 tsp. coarse salt;

• 4 tbsp. l sugar sand;

• 1-2 liters of water.

Method of preparation

In a sterilized glass container, put the leaves of horseradish and currant, dill, then cut the carrot lengthwise into several parts, peeled from the seeds and cut into 2-4 pieces of pepper. Put the tomatoes to the top of the jar, adding spices. Tomatoes can be pierced in the stalk area with a toothpick so that they do not burst.

Boil the water with sugar, citric acid and salt in a deep saucepan. When all the ingredients are dissolved in the liquid, fill it with jars of vegetables and let them stand until the brine has cooled. After that, pour it into a bowl and reheat. Pour the second time into the container with tomatoes, peppers and carrots, immediately tighten the lid, turn the pickles upside down and wrap in a warm towel or blanket so that the appetizer is cooled naturally.

Recipe 7: Salting tomatoes for the winter, stuffed with carrots and garlic

Such a twist is distinguished by bright colors and decorates the table. Garlic and spices add to the stuffed tomatoes a pleasant sharpness and “zest”. This method of cooking eliminates the use of vinegar, so the taste of the twist even more pleasant.

Ingredients: • 6 kg of juicy tomatoes;

• 1.5 kg onion;

• 2 kg of young carrots;

• 2-3 liters of tomato juice;

• 100 ml of sunflower oil;

• 2-3 garlic heads;

• salt to taste;

• celery, parsley and dill herbs;

• ground black and red pepper as desired.

Method of preparation

Carefully cut off the top of the tomatoes, and with a teaspoon, extract the pulp, putting the fruit aside on a plate. Peel the garlic cloves and pass through the garlic. Grate carrots on a large grater, cut onions into rings. The last two prepared ingredients will need to be slightly fried in a pan to a pleasant golden hue, not forgetting to salt and pepper. After that, add chopped greens to the carrot-garlic mixture, mix and start filling the tomatoes with the mass.

For storage it is better to use small containers up to 1/2 liter. Stuffed tomatoes gently put in small jars, processed in advance, pour hot tomato juice to the top of the container and put a future snack for sterilization for 40-60 minutes. After that, the tomatoes are ready to roll.

Recipe 8: Salting tomatoes for the winter with cinnamon

This variant of tomatoes has an amazing aroma and an unusually pleasant taste. The dish is cooked easily and quickly.


• 7 kg of large tomatoes;

• 5 g bay leaf;

• 60 g of sand sugar;

• 1 tbsp. l no ground cinnamon;

• 4-5 liters of water;

• 300 g of salt.

Method of preparation

Prepare the marinade: boil water with sugar and salt. Meanwhile, it is necessary to put tomatoes in glass containers, sprinkling each row with a pinch of cinnamon. Put laurel leaves at the end. Fill the future snack with hot liquid and let it brew. After 10-15 minutes, drain it, heat and refill the jars, closing them with lids and removing them in a cool place after cooling.

You can use not ground dry powder, but sticks of whole cinnamon. One such spice added in preparation is enough. If there are several cans, it is better to break the wand into a couple of pieces.

Recipe 9: Salting tomatoes for the winter in their own juice

The use of tomato juice in this recipe is its feature. Snack has a pleasant savory taste, and keep it better in the refrigerator.


• 5 kg of identical tomatoes;

• several leaves of black currant;

• 2.5 liters of tomato juice;

• 150 g of coarse salt;

• 4 tbsp. l tomato paste;

• 1/2 tsp. mustard powder.

Method of preparation

Spread out a couple of sheets of currant in the containers to store the twist. Wash the vegetables, make small punctures with a toothpick in the stalk area and put some of the fruits in jars in one layer, sprinkling them with a little mustard. From above it is necessary to put currant leaves, then again put a layer of tomatoes with powder. Repeat the procedure until the bank is full.

Now heat the juice and add the tomato paste. You can also add pepper, a little salt and other spices. Pour the hot liquid into the jars. Spin the tomatoes, turn the appetizer and put it into heat (for example, under a blanket or blanket).

Recipe 10: Salting tomatoes for the winter with marigolds

Adding to the preparation of these flowers changes the shade of the marinade, its flavor and taste for the better. In the original recipe there are only flowers of the plant, but you can add a little more mint and fennel umbrellas.


• 2 marigold flowers for one can;

• 2.5 kg of small tomatoes;

• 1 clove garlic;

• 2 dill umbrellas or currant leaves;

• 5 tsp. table vinegar;

• 1 liter of water;

• 4 tsp. Sahara;

• 1 tbsp. l coarse salt.

Method of preparation

Peel the garlic, rinse the tomatoes, herbs and marigolds with tap water. While they are drying on a towel, you need to cook a delicious marinade. Pour sugar and salt into boiling water, mix and let dissolve (it may take about 3 minutes).

Spread the products on the banks in the order that you like more. It is desirable to place the flowers against the wall of the tank, so the blank looks more beautiful. Last, put the leaves of mint or currant, umbrella of dill. Carefully pour the boiling marinade into the vegetables, add the vinegar and place the jar to be sterilized for 10 minutes. After that, tighten the cap, turn over the container with the snack and remove to heat. When the pickle is cool, it can be transferred to cool.

Recipe 11: Spicy salting tomatoes for the winter

This recipe is designed for 3 liters of finished hot snack of tomatoes. In the winter cold this dish perfectly supports immunity and helps to fight against pathogens.


• 2.5 kg of medium green tomatoes;

• 3 hot peppers (green or chili);

• 3 tsp. sugar sand;

• 4 garlic heads;

• 1.5 liters of water;

• 1 tsp. fine-grained salt;

• spices at your discretion (sweet peas, parsley, bay leaves, cloves).

Method of preparation

Cut garlic and hot peppers into rounds, without removing their seeds for more pungentness, mix them in a deep bowl. Now it's the turn of the tomatoes: cut them in the area of ​​the stem, take out a little pulp and put garlic-pepper mass there. Repeat the procedure with all tomatoes.

Boil the water, put the stuffed fruits in a jar with the greens and pour hot liquid all the way to the top. After 10-15 minutes, drain the cooled water into a saucepan and bring to boil again, adding all the spices, salt and granulated sugar this time. Fill the container with tomatoes, close the lids, turn over, wrap in a rug or towel until it cools by itself. After a couple of hours the dish is ready to eat. It can be cleaned in the cool or try for dinner.

Recipe 12: Pickling cherry tomatoes for the winter

Miniature tomatoes will be a wonderful table decoration. Harvesting is prepared quickly, and the pickle itself will have a terrific taste thanks to the sweetish fruit. You can use colored vegetables, the dish will turn out more interesting.


• 2 kg of cherry tomatoes;

• 90 g of fine-grained salt;

• several garlic cloves; • 1 bay leaf;

• 3 black peppercorns;

• Greens (preferably cilantro and celery) to taste;

• 1.5 liters of drinking water.

Method of preparation

First, you need to prepare the marinade: boil water with salt until it dissolves, be sure to add spices. In this liquid, hold only about two minutes washed tomatoes. They can be of any size, in this case the selection of fruits is optional. Cut the garlic into smaller pieces or grate a small grater. Put all the ingredients in a pre-prepared jar, pour the marinade and close the lid.

An appetizing snack is ready for use in a couple of hours, but it will turn out better if left for several days at room temperature.

Salting tomatoes for the winter - tricks and tips

  • Always choose vegetables of the same size and variety, then they marinate evenly. It is also advisable to use hard fruits, so that they do not crack and wrinkle. Soft tomatoes can have a bitter taste, as they absorb too much salt.
  • Be sure to carefully sterilize glass containers and covers for them, the storage of the workpiece depends on it. Banks should be well rinsed with hot water using soda and processed in a saucepan or preheated oven.
  • Pickles with tomatoes for the winter should be in a cool, but dry and dark place with a temperature not exceeding 20 ° C, otherwise vegetables and brine can deteriorate.
  • To prevent whole tomatoes from cracking, you can make one or two shots with a toothpick in the stalk area.
  • Do not worry if you accidentally put more salt than a recipe. Thanks to the skin, the fruit will absorb only the required amount.
  • You can use cinnamon, mustard, sweet pepper or black pepper, powdered red and black pepper, cloves, peppermint, chili, rosemary, tarragon, cherry leaves or black currant, greens, etc., when salting, you can use
  • Sugar is not an essential ingredient in the brine preparation process. It is added to reduce the acid of tomatoes and accelerate fermentation.
  • When salting tomatoes for the marinade in the winter, you can use juices such as apple, tomato, cucumber, and also tomato puree. Due to the high level of acidity in the juice, the fruit marinates well.
  • When choosing a jar for storing snacks, remember that the greater the capacity, the longer the fermentation process. It is important that this dish is not oxidized, it will spoil the workpiece.
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