We'll start making tomato preparations soon. We offer a selection of simple and very tasty tomato rolls. Take note!

1. Lightly salted tomatoes are quick

Products:
1. Black peppercorns - 2 pcs.
2. Allspice - 2 pcs.
3. Dill - 1 bunch
4. Horseradish - 0.5 pcs.
5. Garlic - 2 cloves
6. Salt - 1.5 tbsp. spoons

How to cook lightly salted tomatoes quickly:
All indicated quantities of ingredients are calculated for 1 liter of finished product.
product!

1. Place the washed tomatoes in a jar. Try to choose small and ripe tomatoes.
2. Add dill along with the stems, blackcurrant leaves (2-3, no more) and horseradish to each jar.
3. Let's also add a few cloves of garlic and pepper.
4. We prepare the brine for our tomatoes like this. Measurements of salt and sugar are placed in it based on volume: per liter you need 1.5 tablespoons of salt, and sugar - one teaspoon.
5. Boil the brine and cool it a little, then pour it into a jar with the tomatoes.
6. Close the jars with a lid.

Quick, lightly salted tomatoes are ready to eat in just two days.

2.Homemade tomatoes, canned with garlic

Products:
1. Garlic - 5 cloves
2. Dill - 10 gr.
3. Black peppercorns - 8 pcs.
4. Cloves - 2 pcs.
5. Vinegar 9% - 100 ml.
6. Sugar - 4 tbsp. spoons
7. Tomato (tomato) red - 1 kg.

How to cook homemade tomatoes canned with garlic:

1. Sprig of dill, 2 cloves of garlic, pepper, cloves put on the bottom
sterilized jar.
2. Wash the tomatoes and place them tightly in a jar, topping them with the remaining garlic.
3. Pour boiling water over the tomatoes and let them cool to room temperature.
4. Carefully pour the water from the tomato into a saucepan, add salt and sugar. Bring to a boil.
5. Pour vinegar into the jar in which our tomatoes are located.
6. Pour boiling water from step 4 and roll up. Our tomatoes canned with garlic are ready.

3. Tomato recipe: “Finger lickin’ good”

Products:
1. Tomato (tomato) red - 3 kg.
2. Garlic - 8 cloves
3. Onions - 2 pcs.
4. Vegetable oil (sunflower) - 3 tbsp. spoons
5. Parsley (greens) - 1 bunch
6. Water - 1 liter
7. Vinegar 9% - 50 ml.
8. Salt - 1 tbsp. spoon
9. Sugar - 3 tbsp. spoons
10. Black peppercorns - 1 pinch
11. Allspice - 1 teaspoon
12. Bay leaf - 1 pc.

How to make finger-licking tomatoes:

1. Place chopped parsley and garlic on the bottom of a clean jar, and then pour in calcined vegetable oil.
2. Use a toothpick to poke small holes in the stem of the tomatoes. This will guarantee that they will not burst and will be well soaked in the marinade.
3. Carefully place dry tomatoes on the greens and onion, which was previously cut into rings. By the way, if you come across large tomatoes, you can cut them in half.
4. Now we need to boil the marinade (pour vinegar only after
after turning off the heat), and after that pour in our tomatoes.
5. Sterilize the tomatoes for about 15 minutes and then roll them up.

4.Tomatoes with horseradish, salted in Siberian style

Products:
1. Tomato (tomato) red - 10 kg.
2. Garlic - 300 gr.
3. Horseradish root - 3 pcs.
4. Dill - to taste
5. Currant leaves - to taste
6. Black peppercorns - to taste
7. Salt - 70 gr.
8. Water - 10 liters

How to cook tomatoes with horseradish, salted in Siberian style:

1. Wash the tomatoes and let them dry, peel the horseradish root and
in pieces. Peel the garlic.
2. Wash the greens and currant leaves and leave them to dry.
3. Sterilize the jars, put currant leaves, spices, herbs, a few cloves of garlic and pieces of horseradish on the bottom of each. Place tomatoes and another layer of seasonings in a jar.
4. For the marinade, boil water, add salt and mix. The marinade must be cooled and poured over the tomatoes while still warm.
5. Tomatoes with horseradish, salted in Siberian style, are sealed with lids and cooled for 2-3 days in a cool place.

5.Marinated tomatoes

Products:
1. Water - 1 liter
2. Salt - 1 tbsp. spoon
3. Vinegar 70% (Essence) - 10 g.
4. Sugar - 3 tbsp. spoons
5. Celery - to taste
6. Carrots - 100 gr.
7. Tomato (tomato) red - 1 kg.

How to cook pickled tomatoes:

1. Peel the carrots and cut into oblique slices, pepper
rinse, remove seeds and cut into slices. Garlic also
clean. Wash the celery leaves.
2. Place celery, peppercorns and garlic on the bottom of the jar. Wash the tomatoes and carefully place them on top, place the carrots and peppers on the sides.
3. Prepare the filling by mixing water, vinegar essence,
salt, sugar. For a three-liter jar you will need 2 liters of filling.
4. Pour over the tomatoes and let them sit for 15 minutes, drain and pour
a second time and roll it up immediately.
5. Cool the jars with a thick towel. You can store marinated tomatoes at room temperature.

"Home kitchen" wishes you bon appetit!

Tomato preparation is an essential component of the winter meal, which almost no family can do without. is a unique product whose taste you can enjoy all year round. They are used to prepare many appetizers, sauces and even desserts. Tomatoes in their own juice, pickled tomatoes, pickled, salted, tomato juice, dried tomatoes, tomato jam - this is what can be quite easily made from tomatoes for the winter, following the recipes that we will consider below.

How to dry tomatoes for the winter

Dried tomatoes are a traditional ingredient in Italian cuisine, indispensable for making pizza, various types bruschetta, pies, soups, sauces and dressings. This type of blank is not very common in our country and is just beginning to gain popularity. Dried tomatoes retain their naturally vibrant flavor, especially if you add spices. When properly prepared, dried tomatoes can be stored for up to a year.
To make a preparation of dried tomatoes for the winter, you need to choose small, well-ripened, juicy fruits, without spots or rot. The most suitable for drying are not, but. For drying, it is better to take red plum tomatoes, as they preserve greatest number pulp. Before drying, wash the tomatoes, remove the stems and cut them in half, removing the seeds with a spoon.
Do not cut off the peel - it contains all the useful substances that give the characteristic tomato taste. Sprinkle the tomatoes with salt and a mixture of herbs and place on baking parchment.
You can dry it in the open sun or in the oven. The first option is mainly used by Italians; it is more convenient for those who live in private houses.
This The best way drying, so the tomatoes retain their natural rich taste and aroma. Can be dried in the oven - 3-3.5 hours, at 120-150 degrees. After drying, place the blanks in sterile jars and fill them with your favorite vegetable oil - olive, sunflower, etc.
You can add chopped dried tomatoes for taste and piquant aroma.

All about freezing tomatoes for the winter

Freezing is one of the most convenient ways to prepare tomatoes for the winter. , After all, at any moment there are vegetables at hand that have retained their entire range of nutrients and integral form. In addition, you don’t have to spend money and buy winter greenhouse tomatoes, which do not have such a bright, juicy taste as those grown in the summer under the open sun.
Frozen tomatoes retain their fresh taste and in a salad you can’t tell them apart from summer tomatoes. There are two options for freezing tomatoes: whole fruits and tablets. The advantages of the first method are that whole frozen tomatoes last longer and can be added to salads or served sliced. For freezing, you need to choose firm and ripe fruits, without damage, of medium size.
Each one needs to be thoroughly washed, dried, laid out in one layer on a board and placed in the freezer. After a few hours, when the tomatoes are well frozen, transfer them to a frozen food storage bag and put them back in the freezer. These tomatoes can be stored for a year.

Freezing tomato tablets is a more time-consuming method. However, with this preparation you won’t have to think about what to cook from tomatoes for the winter; this is an ideal additive for borscht, pasta or sauce, which does not require defrosting and slicing. There is no need to peel tomatoes before freezing, and it is also not necessary to use only whole fruits.
Wash the tomatoes, cut into cubes, add greens and red and grind in a meat grinder or blender. No need to add salt. Pour the tomato puree into freezer molds (ice molds, muffins, etc. are suitable) and place in the freezer.
Once the tomato mixture is well frozen, remove it from the ramekins and place it in frozen storage bags. They can also be stored for a year.

– a traditional appetizer for any winter table, everyday or festive. Rolling up tomatoes for the winter is not difficult; almost every family has its own special marinade recipe, which is passed down through the female line.

Prepared tomatoes, thoroughly washed, need to be pricked at the stem with a toothpick so that they do not crack after pouring boiling water. Sterilize the jars (pour boiling water over them), place prepared and washed leaves on the bottom, and place tomatoes on top. Pour boiling water, cover with lids and leave for half an hour. Then pour the water from the cans into the pan, add sugar and boil again. Pour 1 spoon into jars. vinegar, then boiling marinade and tighten the lids with a seaming wrench. Turn the jars over, wrap them in a warm blanket and let cool.

Did you know? For beauty, you can add thinly chopped green bell peppers, onions or carrot rings to the jar.

How to pickle tomatoes

You can make tomato pickles for the winter. This does not require special skills, nor does it require a large storage space, because you can pickle tomatoes not only in jars, but also in large buckets or tubs. To prepare these tomatoes, place in the selected container more herbs, pre-washed: with umbrellas, leaves,.
Then place the washed tomatoes (2 kg) and pierce them several times at the stem with a toothpick.
It is better to take ground tomatoes, hard ones like “cream”. Place peeled and chopped garlic, about half a large head, cover with horseradish leaves. Prepare the brine: in hot water(2 l.) Add 6-7 tablespoons of salt and 3 tablespoons of sugar and boil.
Pour hot (not boiling) brine over the tomatoes and leave for 3 days, covered, at room temperature. When the brine becomes cloudy and bubbles, transfer to a cool place. After 7-8 days you can try.

Important! The secret to great salted tomatoes is a very salty and bitter brine. It must taste absolutely disgusting. Don't worry, this won't spoil the tomatoes, they will take as much salt as they need.

Preparations made from chopped green tomatoes for the winter are very tasty. . Green or pink tomatoes of any variety are used, “cream” is best. You need to take 3 kg of tomatoes, wash them, cut them into pieces.
For the dressing, chop 2 large cloves of garlic, hot pepper into rings (to taste), large bunches of dill and parsley. Place the tomatoes with the dressing in a large container - a pan or bucket, and pour in 150-200 grams. vegetable oil. Cover with a lid that will cover the tomatoes themselves, and not the container with them, and place the press on top. You can eat these tomatoes within three days.

Preparing tomatoes in paste or ketchup

Ketchup is everyone's favorite sauce that goes with all dishes. It can be hot, spicy, aromatic, or just tomato-y. It’s easy to prepare such a sauce at home, and it turns out much tastier and healthier than store-bought. You can cook it with the addition of pieces of other vegetables or make it hot, spicy, fragrant, simply by adding your favorite seasonings.

Consider a recipe for classic ketchup without additives. To prepare it, take 3 kg of tomatoes, ripe, without damage, half a glass of sugar, 1 tbsp salt, black pepper, herbs - dill, parsley, etc.
Wash the tomatoes, chop finely, place in a saucepan and cook for 15 - 20 minutes over medium heat.
Then rub the tomatoes through a sieve and continue to cook the resulting tomato puree for an hour over medium heat until it thickens.
Make a bag out of gauze, put all the spices and put them in the tomato mass. Add salt and sugar, then simmer for another 10-15 minutes over low heat. Ketchup can be stored for the winter, poured into sterilized jars, or eaten immediately after cooling.

No matter what anyone says that pickling for the winter is not fashionable, that in winter you can buy everything in the store, real housewives know the value of homemade preparations. Tasty and safe, homemade vegetables become a real lifesaver in winter. They are served as a side dish for dinner or placed on a holiday table - in any case, the popularity of the dish remains relevant for many years. Therefore, we offer you proven recipes for pickled tomatoes in liter jars for the winter.

The most popular summer preparations have been and remain pickled tomatoes and cucumbers. Among the many recipes, the most reliable, time-tested method is the method of sterilizing jars. Below is a recipe that does not take much time and guarantees a tasty result, sure to please you in winter. It should be noted that for pickling it is better to choose dense, small-sized tomatoes; the “cream” variety is good.

Pickled tomatoes in liter jars: classic recipe

Ingredients for four liter jars:

• Firm tomatoes – 2.5-3 kg;
• Onion – 1 pc. medium size;
• Garlic – 1 head;
• Parsley – 1 bunch.

To prepare the marinade you need the following products:

• Water – 3 l.;
• Salt – 2 tbsp. l.;
• Sugar – 9 tbsp. l.;
• Bay leaf – 3 leaves;
• Peppercorns – 5-6 peas;
• Vinegar 9% -1 glass 200 ml;

Wash the jars with lids well, you can even use soap and a brush under running water, then sterilize them. Liter jars are convenient because they can be sterilized in the oven. To do this, you need to put them in a cold oven and turn on the temperature at 200°C and just leave the jars there for 20 minutes. At this time, the lids should be boiled in water for 3-5 minutes.

Place onion, cut into half rings, a couple of sprigs of parsley, and carrot rings at the bottom of the jars. Place washed and dried dense tomatoes tightly, add a layer of onion on top.

For the marinade, add salt, sugar, pepper and bay leaves to the water. Bring to a boil, turn off and pour in the prepared vinegar. While it is hot, pour into jars and place for sterilization. To do this, you need a deep saucepan with boiling water, where you place cans of tomatoes. It is important that the brine and water in the pan are at the same temperature so that the jars do not burst. When small bubbles appear in the jars, you should time 4 minutes - this is enough for sterilization. Then remove the jars from the pan, roll them up with a key and wrap them upside down until they cool.

Pickled tomatoes in liter jars without sterilization “You'll lick your fingers”

Recently, pickles, the preparation of which does not require sterilization, have become increasingly popular. It takes a lot of time and requires serious preparation, because you have to work a lot with hot objects. Among the many existing recipes, there is one that is time-tested and guarantees a delicious result. These are finger-licking pickled tomatoes, which are prepared in liter jars without sterilization.

For it, it is better to choose tomatoes of the “Cream” or “Alenka” variety; they are dense and small - ideal for a liter jar. So, the ingredients:

• Tomatoes – 0.5 – 0.7 kg;
• Water – 0.7 l.;
• Salt – 1 tbsp. l.;
• Sugar – 1.5 tbsp. l.;
• Vinegar 9% - 1 tbsp. l.;
• Dill umbrella – 1 pc.;
• Celery sprig – 1 pc.;
• Bay leaf – 1 pc.;
• Peppercorns – 3 pcs.;
• Cloves – 2 pcs.;
• Hot chili pepper - 1 ring"
• Garlic – 7 cloves.

If the housewife plans to close more than one jar, the specified ingredients are multiplied by the appropriate amount.

First you need to thoroughly wash the jar (or jars) under running water with a brush. Then dry them. Then place a dill umbrella, peppercorns, cloves, four cloves of garlic and a slice of chili on the bottom.

You need to boil water in a separate pan and pour boiling water over a jar of tomatoes. While the water is boiling, you should sterilize the lid; this is done either in a saucepan with boiling water, or you can put it in the oven for 5 minutes at a temperature of 200 degrees.

Cover the jar with a clean lid and leave for 10-15 minutes. Afterwards, pour the water back into the pan, add sugar, salt and vinegar. Bring everything to a boil. Fill the jar with the resulting hot marinade to the brim so that no air gets under the lid, after laying the remaining garlic cloves on top of the tomato.

Roll it up with a key, turn it upside down and put it in warm place for a day. Then put it in a storage room or cellar until winter.

Marinated tomatoes with citric acid: recipe for 1 liter of water

Pickled tomatoes in winter are a real salvation for those who love a hearty meal. One of the recipes for a delicious marinade is a recipe based on citric acid. For it you will need:

• Tomatoes – not very large, dense;
• Currant leaves;
• Dill – 1 brush;
• Peppercorns – 3-4 pcs.;
• Cloves – 3 pcs.;
• Garlic – 2 cloves;
• Carrots – 1 pc.;
• Sweet pepper – ½ piece;
• Salt - 1 tbsp. l.;
• Sugar – 3 tbsp. l.;
• Citric acid – 1 tsp;
• Water – 1 l.

Currant leaves, dill, peppercorns and cloves are placed at the bottom of sterilized jars. Carrots are cut into thin circles or slices – it’s not for everyone. Tomatoes are prepared by piercing the skin at the stem with a needle or toothpick. Then they are placed in a jar, sometimes putting in a couple of cloves of garlic and a few slices of sweet pepper. Boiling water is poured into the jars, they are covered with a lid for 15-20 minutes. Meanwhile, the marinade is being prepared. To do this, add salt, sugar, citric acid. The marinade brought to a boil is poured into a jar, after draining the cooled water. They roll it up with a key and send it to a warm place to cool.

Tomatoes marinated with mustard beans

Traditionally, whole fruits are used for pickling tomatoes. But there is a whole series of recipes where tomatoes are marinated in halves. This original solution allows you to beautifully set the table. I offer you one of these “half-hearted” recipes. Its uniqueness lies in the addition of mustard seeds, which gives the dish a special taste.

Let's prepare (for a 1 liter jar):

• Tomatoes
• Mustard beans (2 teaspoons)
• Herbs (parsley, basil)
• Garlic (3 cloves)
• Allspice (2-3 peas)

• Water (1 liter)
• Salt (1 tablespoon)
• Sugar (3 tablespoons)
• Regular vinegar, 9% (50 ml)

Let's start with sterilizing the jars. Boil the lids before canning.

Let's take red ripe tomatoes. They can be large and medium. Let's cut them in half. It is advisable that no seeds are visible on the cut.

Add garlic, herbs, peppercorns and mustard seeds to the bottom of each jar. Carefully place the tomato halves on top. The cuts should face down!

Prepare the marinade and boil it for 3 minutes. Pour into jars and cover with sterilized lids. Place the jars in a saucepan with hot water. Place a towel on the bottom. Boil for 10 minutes and roll up.

We invite you to watch a video on how to pickle tomatoes in liter jars:

Recipe for sweet pickled tomatoes with honey and garlic for the winter in a liter jar

Tomatoes with honey and garlic are a popular and unusual snack that many housewives prepare for the winter. The peculiarity of the roll is that the tomatoes are canned without vinegar, so small children can enjoy the soft and delicate taste of tomatoes.

Necessary products for three liter jars:

• cream tomatoes - 2 kg;
• two spoons of honey;
• salt – 3 tbsp. spoons;
• head of garlic;
• cloves - three pcs.;
• black peppercorns – 9 pcs.;
• bay leaf – 3 pcs.;
• for pungency and aroma you can add to the jar: horseradish root and currant leaf;

Preparation

Make a cut in the center of each tomato and insert two cloves of garlic.

Place at the bottom of sterilized jars: a bay leaf, three peppercorns, one clove.

Place the tomatoes tightly in a jar and fill with hot water.

After 15 minutes, drain the water into a container.

Add honey + salt - boil.

Pour the finished marinade into jars with tomatoes and let stand for at least 10 minutes.

Then pour the marinade into the container again and boil. Repeat this three times.

Roll up.

Dear hostesses! We hope you will like our recipes for pickled tomatoes in liter jars and your family will like them. Prepare and delight everyone with aromatic pickles!

Do you love pickled tomatoes, but still don’t know which recipe is the best? Here you can finally make your choice. The recipes provided below have been tested several times and, if you follow all the tips, the preservation will be perfectly preserved, will not explode or become cloudy.

Marinated tomatoes without sterilization

If sterilization scares you or there is no way to do it, then this recipe is ideal for you. Tomatoes prepared this way are aromatic, spicy, and quite a bit spicy.

Ingredients for the twist:

• tomatoes - about a kilogram;
• bay leaves – 3 pcs.;
• dill (preferably umbrellas) - 4 pcs.;
• black and allspice peas – 5-8 pcs.;
• garlic cloves – 2-4 pcs.

Brine ingredients:

• sugar – 1-2 tbsp. l.;
• salt – 1-2 tbsp. l.;
• water – approximately 1.5-2 liters;
• vinegar 9% – 1-1.5 tbsp. l.

Cooking time – 35-40 minutes.

Preparation:

• Prepare your food. The tomatoes must be washed and left for about 30-50 minutes in a separate bowl filled with water at room temperature. The dill umbrellas also need to be washed and placed in water for 20-25 minutes.
• Since we make pickled tomatoes without sterilization, it is necessary to clean the jars with special care. To do this, use a hard sponge and soda. Next, scald the jar with boiling water and place it on a special lid over steam for a while.
• Place a small bowl of water on the fire and place tin lids there for seaming.
• Place peppercorns, dill umbrellas, bay leaves, and garlic cloves on the bottom of the container.
• Next, fill the container. Lay out according to a certain technology - place large tomatoes on the bottom and small ones on top. It is advisable to lay them more tightly, but do not put too much pressure on them - this may cause them to burst.
• Pour boiling water over the tomatoes, then cover with a lid and leave to steam for 7-10 minutes.

If your tomatoes burst when pouring boiling water, it may be due to thin skins - try sorting them out in advance, choosing thicker ones. The “cream” variety is perfect for preservation.

• Drain the water from the jars into a separate pan. For convenience, purchase a special lid with holes or, alternatively, make it yourself.
• Add sugar, salt and vinegar to the drained jar water. Place it on strong fire. Stir until they are completely dissolved.
• Pour the prepared marinade into the tomatoes and screw tightly with metal lids using a special device.
• Finally, place the jars on the lid and cover tightly with a blanket. So, they need to be left alone for 5-7 hours or until they are completely cooled.

Preservation must be kept in a dry, cool area.

Pickled tomatoes in liter jars

Undoubtedly, the most reliable and familiar recipe for many peoples remains the classic method.

Ingredients for the twist:

• tomatoes (thick ones are best) – 1-3 kg;
• onion - 1 pc.;
• parsley – 1 bunch;
• garlic – 2 cloves;
• allspice and black pepper – 7-9 peas each;
• bay leaf – 1-3 pcs.

Ingredients for marinade:

• sugar – 3 tbsp. l.;
• salt – 1 tbsp. l.;
• water – 1 l;
• vinegar 9% - 50-80 ml;
• bay leaf – 2 pcs.;
• black peppercorns - 2-3 peas.

Cooking time – 1 hour.

Preparation:

• First of all, sterilize the containers for preservation. Since the jars are small in size, this can be done using the oven. Place in an unheated oven and turn on 200 degrees. After 20-25 minutes they can be removed. The lids can simply be boiled in water.
• Next, cut the onion into rings and throw it into a container, add a sprig of parsley, a bay leaf and a couple of peppercorns and a clove of garlic.
• Sort through the tomatoes. Ideally, you should leave the ripest ones, without any defects and not with thin skin. After this, place them tightly in the jar. You can add onions again on top. Rinse with hot water and leave to warm up.

To prevent the jar from bursting when you first pour in boiling water, pour boiling water into the center of the tomatoes.

• Pour water into a separate bowl. You can calculate how much water is required in a 2:1 ratio. Let's say you have 6 filled jars, then you need 3 liters of marinade. Now add sugar, vinegar, salt, bay leaf, a couple of peppercorns to the water and bring to a boil. Drain the water from the jars and replace it with brine.
• After this, sterilize: fill a deep saucepan with water and leave to boil. Place the jars in it. It is important that the marinade and boiling water are at the same temperature. After bubbles appear, wait 3-4 minutes and remove the jars.
• Now you can do the seaming. Finally, place bottom up and cover with a thin blanket until cool.

Pickled cherry tomatoes

You can use absolutely any variety of cherry in this recipe. Sometimes you may encounter a situation where it is quite problematic to find such tomatoes; in this case, you can use completely ordinary ones, only small in size. The preservation turns out aromatic, has a special taste, rich consistency and can decorate any table.

Ingredients for the twist:

• tomatoes – 300-400 g;
• bay leaf – 4 pcs.;
• dill umbrellas - 2 pcs.;
• black peppercorns – 3 pcs.;
• garlic – 2 cloves.

Ingredients for marinade:

• sugar – 2 tbsp. l.;
• salt – 1.5 tbsp. l.;
• water – 800 ml;
• 9% vinegar – 4 tsp;
• bay leaf – 3 pcs.

Cooking time – 35 minutes.

Preparation:

• First, put water on the stove to boil the lids. It is imperative to sterilize the jars. Then place bay leaf, pepper, garlic clove, and dill on the bottom of the container.
• Place clean, pre-washed tomatoes into a container. It is advisable to stack them closer to each other. If you wish, you can put some more greenery in the place that remains.
• Pour boiling water into the tomatoes and do not touch for 5-12 minutes, covering with a lid.

To prevent tomatoes from bursting when pouring boiling water over them, you can pierce them with a toothpick near the stalk a couple of times.

• Drain the water from the jars into another container. Add salt, sugar, bay leaf into it and bring to a boil. Add vinegar.
• Pour the resulting brine back into the container up to the neck. The main thing is not to pour boiling water, because of this the glass may not withstand it and crack.
• Now you can roll up the jars and place them upside down. If all steps are followed correctly, there should be no leaks. Throw on a warm cloth and leave until completely cool. Store in a non-humid place with low temperature.

Marinated tomatoes with citric acid

Not everyone likes vegetables that taste like vinegar. For some, it is contraindicated due to health problems. You shouldn’t give up pickled tomatoes because of this problem. After all, you can prepare preservation with the addition of citric acid. It will turn out not clogged with vinegar, with a sweet and sour taste and, of course, very aromatic.

Ingredients for the twist:

• dense tomatoes – 300-400 g;
• bay leaf – 4 pcs.;
• dill umbrellas - 5 pcs.;
• black peppercorns – 4 pcs.;
• garlic – 3-6 cloves;
• horseradish leaf – 1 pc.;
• black currant leaf – 2-4 pcs.

Ingredients for marinade:

• sugar – 3 tbsp. l.;
• salt – 1.5 tbsp. l.;
• water – 1 l;
• citric acid – 1 tsp.

Cooking time – 55 minutes.

Preparation:

• Prepare all the listed products for further processing.
• Next, place the containers and lids to sterilize. Now place all the herbs, garlic and black peppercorns at the bottom of the jars.
• We advise you to sort out the tomatoes. The most ripe, dense and without defects will be the best choice for preservation. Next, compact the jars.

Sometimes it happens that the jars are already full, and a few tomatoes are left lying around, in this case, shake the container and a little more space will appear.

• Now pour boiling water into them, wrap them in a warm towel and leave to evaporate for about 10-20 minutes.
• To prepare the brine, combine sugar, salt, citric acid and fill the resulting mixture with water. Leave on the fire for literally 2-5 minutes until it boils.
• The water in the jars will no longer be needed - drain it. After this, pour the boiled marinade, but it is important to do this before the jars have time to cool.
• Do the rolling immediately. Turn them over and wrap them in a warm blanket for about a day. Keep away from sunlight.

As you can see, all the presented recipes for pickled tomatoes are quite simple to prepare. Add a little creativity to the arrangement of tomatoes, and the preservation will not only be tasty, but will also please the eye with its appearance. Now all that remains is to wait until winter to try the prepared masterpieces.