Tomatoes for the winter with vinegar - 10 pickled tomato recipes

Pickled tomatoes are one of the most favorite preparations for housewives. They cook quickly, turn out to be tasty and are well suited for serving on a festive table or as an addition to a pickle assortment. It is better to take strong and not too large tomatoes for pickling so that they are well saturated with marinade and look appetizing.

Pickled tomatoes with vinegar in 1 liter jar for the winter

A simple recipe for tomatoes for the winter, marinated with a classic set of spices and ordinary vinegar. The blank is done quickly and is suitable for novice housewives.

Cooking time: 30 min.

Cooking time: 10 min.

Servings - one liter can.

• 
  Wash the tomatoes, chop the peel in several places with a fork or knife.
• 
  Put spices and bay leaves in a sterilized liter jar.
• 
  Place the tomatoes tightly in a container with spices, pour boiling water over and, covered with a lid, leave for 15 minutes.
• 
  In a saucepan, dissolve salt and sugar in a small amount of water, bring to a boil and combine with liquid from a jar with tomatoes.
• 
  After the marinade boils, pour vinegar into it, stir and pour over the tomatoes. Seal the jar tightly, allow to cool upside down, and then store in a cold place.

Tomatoes with vinegar in a 3 liter jar without sterilization for the winter

Tomatoes can be marinated with other vegetables to add an appetizing look and taste to the tomatoes. This recipe uses bell peppers, onions, and fresh parsley. It turns out a fragrant and bright-looking blank.

Cooking time: 45 min.

Cooking time: 10 min.

Servings - one 3 liter can.

Ingredients:

• Tomato - 2 kg
• Garlic - 1 head.
• Bay leaf - 2 pcs.
• Black peppercorns - 3 pcs.
• Parsley - 2 sprigs.
• Bulb onions - 1 pc.
• Sweet pepper - 2 pcs.

For marinade for 1 liter of water:

• Salt - 1 tablespoon
• Granulated sugar - 4 tablespoons
• Table vinegar 9% - 60 ml

Cooking process:

1. Sterilize the jar by steam or bake in the oven.
2. Put peeled garlic, peppercorns and bay leaf in a glass container.
3. Cut onions into rings, pepper into strips. Small pepper pods can be placed whole in jars. Coarsely chop the parsley together with the stems.
4. Wash the tomatoes and place them tightly in a jar so that there are no voids between the vegetables. Pour boiling water into a container with tomatoes and spices and leave covered for 15 minutes. Then drain the water and repeat the procedure.
5. The second time, pour water from a jar with tomatoes into a saucepan, add sugar and salt for the marinade and bring to a boil, after a few minutes of boiling, turn off the stove, add vinegar and pour the marinade over the tomatoes. Cork tightly and allow to cool by turning the jar over under a warm blanket. You need to store such blanks in a cool place so that direct sunlight does not fall on the cans.

How to prepare tomatoes for the winter with 9% vinegar?

The classic recipe for pickling tomatoes for the winter.To make them more spicy, you should put a little hot pepper in the jars, and you can add it both in chopped form in the marinade, and in pieces directly into the jars along with tomatoes, garlic and spices.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - One 2 liter can.

Ingredients:

• Tomato - 1.5 kg
• Garlic - 1 head.
• Bay leaves - 1-2 pcs.
• Black peppercorns - 2 pcs.
• Parsley - 1 sprig.

For marinade for 1 liter of water:

• Salt - 1 tablespoon
• Granulated sugar - 4 tablespoons
• Table vinegar 9% - 60 ml

Cooking process:

1. Wash small and dense tomatoes with thick skin and put in sterilized jars, in which spices and garlic are placed, so that the tomatoes fit snugly together.
2. Boil water in a saucepan, add the required amount of salt and sugar, boil for 2 minutes and at the end pour in vinegar. Mix well.
3. Pour the vegetables with marinade, cover and put on a napkin, folded several times on the bottom of a wide saucepan with boiling water. The boiling water should reach the shoulders of the tomato jars.
4. Sterilize jars of pickled tomatoes for 15-20 minutes with medium boiling water, and then remove and seal.
5. Allow the seams to cool upside down under a warm blanket, then keep cold.

Pickled tomatoes with 70% vinegar for the winter

Vinegar with a strength of 70% should be used with caution, and when pickling tomatoes, it is important to add it at the very end of the marinade preparation, do not let it boil and stir well before pouring the tomato jars.

Cooking time: 30 min.

Cooking time: 10 min.

Servings - one 3 liter can.

Ingredients:

• Tomato - 2.5 kg
• Black peppercorns to taste.
• Ground basil - to taste.
• Carnation - 3 pcs.
• Salt - 1 tablespoon
• Granulated sugar - 5 tablespoons
• Bay leaf - 2 pcs.
• Black currant leaf - 2 pcs.
• Cherry leaf - 2 pcs.
• Dill - 2 branches.
• Garlic - 2 teeth
• Parsley - 2 sprigs.
• Table vinegar 70% - 1 tbsp.

Cooking process:

1. Put leaves, coarsely chopped garlic and herbs in a sterilized jar.
2. Wash the tomatoes and put them tightly in a container, pour boiling water over them and cover them with a lid and leave for 20 minutes.
3. After the specified time has elapsed, pour the water from the jar into a refractory dish, dissolve the salt and sugar in it and boil.
4. Finally, add a tablespoon of vinegar and stir.
5. Pour marinade over the tomatoes in a jar and seal tightly. Turn sealed containers of pickled tomatoes over and let cool in a warm place.

Tomatoes in their own juice for the winter with vinegar

Tomatoes prepared in this way are as healthy as possible and very tasty. They can be used instead of tomato paste for meatball or pasta sauces. The Tabasco sauce gives them a pleasant spice and piquancy.

Cooking time: 40 min.

Cooking time: 15 min.

Servings - two half-liter cans.

Ingredients:

• Creamy tomato - 1 kg
• Dill - 5 branches.
• Parsley - 5 branches.
• Salt - 1 tablespoon
• Granulated sugar - 1 tablespoon
• Black peppercorns - 6 pcs.
• Celery (petioles) - 1 pc.
• Tabasco sauce - 3 drops.
• Table vinegar 9% - 1 tsp

Cooking process:

1. Wash the tomatoes and make a cruciform incision on each in the place where the stalk was attached. Pour boiling water over the vegetables and carefully peel them off.
2. Sterilize cans for blanks in any convenient way: hold in a water bath, ignite in the oven or in a microwave oven at maximum power.
3. About 700 gr. put the tomatoes in jars, cut the rest of the tomatoes into halves and remove the pulp with seeds. Cut the resulting "boats" into small cubes.
4. Place the chopped tomatoes in a saucepan and bring the mixture to a boil, stirring constantly so as not to burn.
5. Remove the dill and parsley leaves from the twigs and chop, chop the celery stalk very finely.
6. Add herbs, celery, seasonings and a few drops of sauce to the tomato mass. Boil it for 10 minutes to soften the celery. Rub the resulting sauce through a sieve so that the mass becomes homogeneous.If it is too thick, you can add a little water, stir and boil again, and pour in vinegar at the end of cooking.
7. Pour the tomato paste over the tomatoes in a jar and sterilize for about 10 minutes. Boiling water should go up to about half the cans of tomatoes. Seal the resulting blanks tightly and leave to cool in a warm place upside down and covered with a blanket. Use tomatoes in their own juice for making sauces, spaghetti or vegetable stew.

Step-by-step recipe for making sweet pickled tomatoes

Tomatoes according to this recipe are juicy and moderately sweet. They can be served to the table as an addition to hot dishes, as well as one of the elements of assorted pickles on the festive table.

Cooking time: 35 min.

Cooking time: 15 min.

Servings - two liter cans.

Ingredients:

• Tomato - 2.5 kg
• Garlic - 7 tooth
• Granulated sugar - 5 tablespoons
• Salt - 1.5 tablespoons
• Table vinegar 9% - 25 ml
• Water - 1.2 l

Cooking process:

1. Wash the tomatoes and chop them near the stalk with a toothpick. Put the cloves of garlic in sterilized containers for blanks, without chopping them, and put the tomatoes tightly on top.
2. Pour jars of tomatoes with boiling water, cover and stand for 20 minutes.
3. When the specified time has elapsed, pour the water from the cans into a saucepan, boil with the addition of sugar and salt. After 5 minutes, turn off the heat and pour vinegar into the marinade.
4. Distribute the marinade in jars of tomatoes and seal.
5. Allow the blanks to cool upside down under a blanket, and then store in a cellar or basement.

Delicious tomatoes with garlic and vinegar for the winter

Tomatoes according to this recipe can be prepared both for serving immediately, and as a tasty preparation for the winter. Garlic and herbs add freshness and piquancy to pickled tomatoes.

Cooking time: 2 hours 35 minutes.

Cooking time: 15 min.

Servings - 1.

Ingredients:

• Tomato - 3 pcs.
• Refined vegetable oil - 3 tbsp.
• Fresh chopped parsley - 1 tablespoon
• Table vinegar 9% - 2 tsp
• Chopped fresh dill - 2 tablespoons
• Granulated sugar - 1 tsp
• Salt - 1 tsp
• Garlic - 2 teeth
• Ground black pepper - to taste.

Cooking process:

1. Wash the tomatoes and cut into quarters.
2. In a separate container, mix oil, vinegar, salt and sugar, add herbs and chopped garlic, as well as freshly ground black pepper. Mix everything well.
3. In the resulting marinade, lower the quarters of the tomatoes.
4. If you plan to serve them right after cooking, they can be placed in the refrigerator along with the marinade for several hours.
5. If you need to leave the preparation for the winter, the tomatoes, along with the marinade, are placed in jars, sterilized for 15-20 minutes and tightly closed. It is better to store such a workpiece in a cool place.

Homemade tomatoes with aspirin and vinegar

Marinated aspirin when harvesting tomatoes for the winter allows them to be stored at any temperature, preserves their natural color and taste. These tomatoes are good to serve as an appetizer at a family celebration or a friendly party.

Cooking time: 25 min.

Cooking time: 15 min.

Servings - one three-liter can.

Ingredients:

• Tomato - 2.5 kg
• Salt - 1 tablespoon
• Granulated sugar - 2.5 tablespoons
• Table vinegar 9% - 60 ml
• Aspirin - 1 tab.
• Bay leaf - 1 pc.
• Black peppercorns - 8 pcs.
• Hot pepper - 1 pc.

Cooking process:

1. Wash strong small tomatoes and make several pricks with a toothpick near the stalk so that the vegetables retain their shape.
2. Put spices and hot pepper cut into pieces in sterilized seaming jars.
3. Place the tomatoes tightly on top, shaking the container so that the vegetables are tamped as much as possible.
4. Boil the water. Put the specified amount of sugar, salt, vinegar and an aspirin tablet in each jar. Pour boiling water over.
5. Cork the jars tightly and let them cool, turning them upside down, under a blanket. Bright pickled tomatoes are ready!

Homemade pickled tomatoes with vinegar and onions in jars

For this blank, you can use cherry tomatoes.They are tasty and aromatic, and onions add spice and flavor to them. Such a blank is good to serve as an addition to main courses or to decorate a meat or cheese plate on a festive table.

Cooking time: 35 min.

Cooking time: 15 min.

Servings are three half-liter cans.

Ingredients:

• Tomato - 1 kg
• Bulb onions - ½ pc.
• Garlic - 5 teeth
• Parsley - 2 sprigs.
• Bay leaf - 2 pcs.
• Allspice peas - 2 pcs.
• Black peppercorns - 5 pcs.
• Granulated sugar - 2.5 tablespoons
• Salt - 1.5 tsp
• Table vinegar 9% - 1.5 tablespoons
• Water as needed.

Cooking process:

1. Sterilize the jar for the blank. This can be done with steam or by roasting the containers in the oven. Put the spices and bay leaf on the bottom.
2. Wash the tomatoes and chop with a toothpick at the stalk to keep their shape when canning.
3. Put tomatoes in a jar, distribute coarsely chopped onions, garlic cloves and parsley leaves between them. Pour boiling water over jars of tomatoes and let it brew for about 20 minutes.
4. After that, drain the water into a saucepan, add the specified amount of sugar, salt and vinegar, mix and heat for about 3 minutes.
5. Then pour the marinade over the vegetables and seal. Tomatoes marinated with onions are ready!

Tomatoes with apple cider vinegar for the winter "Lick your fingers"

Apple cider vinegar instead of the usual one in the marinade adds an unusual nuance to the taste of tomatoes. In addition, it is good to add fresh herbs, bell peppers and garlic to such a marinade. It turns out bright and tasty in summer.

Cooking time: 45 min.

Cooking time: 15 min.

Servings - two liter cans.

Ingredients:

• Tomato - 1.5 kg
• Sweet pepper - 2 pcs.
• Garlic - 4 teeth.
• Dill - 4 branches.
• Parsley - 4 branches.
• Apple cider vinegar - 130 ml
• Salt - 1 tablespoon
• Granulated sugar - 4 tablespoons
• Black peppercorns to taste.
• Allspice peas - to taste.
• Cloves - 2 pcs.

Cooking process:

1. Sterilize cans for blanks by heating them with steam or in the oven. Alternatively, you can place the containers in the microwave and hold them there for a few minutes at maximum power.
2. Wash the tomatoes and remove excess liquid with paper towels, remove the seeds from the pepper, and cut the garlic into slices.
3. Put spices and herbs, coarsely chopped dill and parsley leaves in a container for blanks, and tamp the tomatoes tightly on top. Place sweet pepper slices and garlic slices between the tomatoes.
4. Pour the contents of the jars with boiling water and let them brew for about 25 minutes, covering the containers with lids.
5. To prepare the marinade, pour the water from the jars into a saucepan, add the required amount of salt, sugar and apple cider vinegar, boil and pour the tomatoes into the jars. Seal with lids and store after cooling completely in a cool place.