Tomatoes with garlic for the winter

We continue canning vegetables for the winter. Today we’ll look at our favorite tomatoes with garlic and put them deliciously in jars. The recipes are simple and easy to prepare.

The colors of tomato fruits are beautiful and bright. In prepared jars, the fruits look like “paradise apples,” as they were once called in the old days.

Excellent taste has made this vegetable the most beloved among the population. You can buy tomatoes in a store or grow them in your own garden. Garlic is always freely available.

Tomatoes in the snow for the winter

Find out a delicious recipe with lots of garlic that will pleasantly surprise you.

Ingredients:

Tomatoes
Garlic
Water - 2 liters
Coarse salt - 2 tbsp. spoons
Vinegar essence 70% - 1.5 tbsp. spoons

Preparation:

1. First, we pierce the fruits with a toothpick in the place of the stalk. This is done so that the skin does not burst when it comes into contact with boiling water.

2. Grind the peeled garlic cloves using a blender.

3. Large quantities of crushed garlic in a cup.

4. Place the beautiful tomato fruits tightly in sterile jars. Place the jars on a towel and fill with boiling water to the very top. Cover the jars with sterile lids. Let it sit for 15 minutes.

5. Cut the remaining tomatoes into halves and place them in 1 liter sterile jars. When cut, more of them will fit into the jar.

6. Also pour boiling water, close the lids and leave for 15 minutes.

7. After 15 minutes, drain the water from the 3 liter jars into the pan. We ended up with 2 liters of drained water. Put the pan on the fire.

8. Add to the water in the pan: 150 g of sugar, 1.5 tbsp. spoons of salt, 1.5 tbsp. spoons of vinegar essence. Mix all this well and wait for it to boil.

9. Meanwhile, add chopped garlic to the tomatoes (as much as desired). Put chopped garlic in the amount of 1.5-2.0 tbsp. spoons.

10. Fill the jars containing the tomatoes and garlic with boiling brine. Immediately close the lids.

11. With 1 liter jars containing chopped tomatoes, we do the same procedure.

12. Then, with sharp movements, shake the jars upside down and vice versa.

13. And here they are, tomatoes “in the snow” for the winter. Nice to eat.

Well, a very tasty recipe for pickled tomatoes for the winter with carrot tops

I love this option for its simple cooking method. Besides, carrot tops do wonders. The tomatoes taste inexplicably great, and the marinade even more so. This recipe is only a couple of years old before it appeared online. But today it is already loved by many housewives.

I’ll immediately give you the proportions from which you can definitely repeat this culinary masterpiece. Take a look, all the denominations of measurement units are presented here. Moreover, there is no need to add any spices or additives other than tops. That's great!

We will need:

for 1 liter jar:

small tomatoes - 17 pcs. (if the jar is three-liter, take about 2 kg, and if the jar is two-liter - 1.5 kg)
carrot tops - 5 branches (for a 3-liter jar - 6-7 pcs., for 2 liters - 6 pcs.)
aspirin - 1 tablet (you can do without it)
water - 1 liter (if the jar is 3 liters, you will need 2 liters of water)
coarse salt - 1 tbsp. l with a slide of 1 l
granulated sugar - 4 tbsp. l per 1 l
vinegar 9% - 1 tbsp. l per 1 l

Stages:

1. Rinse tomatoes and carrot tops thoroughly in running water. Sterilize the jar. Place the fruits in a glass container and place the tops on the bottom. Pour boiling water over and let stand for 10 minutes, then drain.

2. Then cook the marinade, pour water into a saucepan, add sugar, salt and boil. Then immediately pour in the vinegar. Fill the workpiece with this solution. And screw it with a special seaming machine under the metal lid. Turn the jar over in the opposite direction and check to make sure nothing is leaking and no water is seeping out.

Cover with a blanket and after 24-48 hours put it in a closet or store it in a cool place.

I think it will be clearer if you watch this story.

Recipe for spicy tomatoes with garlic, horseradish, pepper

Anyone interested in original tomato preparations for the winter will undoubtedly be interested in this recipe.

Preparation:

1. Prepare fruits of medium ripeness (dense) and place in clean jars.

2. Take other, already overripe fruits and remember them well in the pan. Place the saucepan with the tomatoes on the fire and bring to a boil.

3. When they become completely soft, rub them through a fine sieve. You will get puree juice. In juice puree put (for 2.5 liters): 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar and bring everything to a boil.

4. In boiling juice, add: 1/4 cup of finely chopped garlic, 1/4 of finely chopped horseradish, 250 g of sweet pepper, minced.

5. Pour this boiling mixture over the tomatoes in the jars. Then set to sterilize: 1 liter jars for 15 minutes, 3 liter jars for 30 minutes.

The recipe has good reviews from my friends.

Video on how to cook tomatoes with garlic in 12 hours

And now we have a rather interesting video presentation. Where we will look at another option for quickly preparing pickled tomatoes. A wonderful hostess with extensive experience will tell us about it.

Vegetables prepared in this way are moderately spicy and aromatic.

To prepare we will need:

tomatoes - 1 kg.

Marinade:

garlic - 8 cloves
parsley, dill, basil
salt - 1 tablespoon
hot pepper - 1/2 pod
vegetable oil - 50 ml.
vinegar 6% - 50 ml.
sugar - 50 gr.

Spicy tomatoes with garlic in tomato juice

You can also make a preparation for the winter in tomato juice similar to the previous recipe.

Preparation:

1. Take 2 liters of tomato juice and bring to a boil.

2. Then add 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 0.5 cups of finely chopped garlic, 0.5 cups of horseradish and 0.5 kg of sweet pepper minced through a meat grinder.

3. Place the prepared mass on the fire and boil for 2 minutes.

4. Pour the boiling mixture over the tomatoes in the jars. Set the jars to sterilize: 1 liter jars for 15 minutes, and 3 liter jars for 30 minutes.

The result was very tasty tomatoes for the winter with a piquant taste.

Instant tomatoes in a bag with garlic and herbs

Remember in previous articles we looked at lightly salted cucumbers in a bag. I suggest doing the same with tomatoes. We will carry out the marinating process in a regular plastic bag.

We will need:

tomatoes – 1-1.5 kg
bell pepper – 2-3 pcs
dill – 1 bunch
cilantro – 1 bunch
garlic – 6 cloves
salt – 1 tbsp.
sugar – 1 tbsp.
ground coriander – 1 tsp.
ground allspice – 0.5 tsp.
wine vinegar 6% – 2 tbsp.
vegetable oil – 40-50 ml

Preparation:

1. Let's start by preparing the grass. We thoroughly wash the greens, remove rotten and dried leaves. Shake to remove any remaining water. Then chop it very finely.

2. Peel the garlic. Cut into thin slices and leave aside for a while.

3. Mix all the chopped herbs, garlic, sugar, salt, pepper (ground), coriander in a separate bowl. It is advisable to take the dishes deeper.

Season the entire resulting mixture with wine vinegar and vegetable oil. Mix everything thoroughly again.

4. We do the same with all vegetables with sweet peppers. Wash, remove seeds, then cut into rings. It is advisable that the cutting is not quite thin.

Wash the tomatoes and cut them into two equal halves. It is advisable to use varieties so that the ripe fruits are small in size.

5. Place all prepared ingredients in layers into a plastic bag. For example, a layer of a mixture of herbs and garlic, then tomatoes and peppers. You can alternate, it won’t affect the taste in any way.

Carefully tie the bag. It is advisable to use it as tightly as possible so that the marinade does not leak out if something happens. Transfer tomatoes from one side to the other. We repeat this procedure several times. This way we kind of mix our ingredients.

Leave the finished pickled tomatoes in the kitchen for 2-3 hours. Then put it in the refrigerator for exactly one day. After some time, the instant tomatoes are ready, it’s time to try.

Tomatoes for the winter with the taste of fresh tomatoes

When you open the jar in winter, the tomato pieces will pleasantly surprise you with their fresh taste. Tomatoes do not lose the taste of fresh tomatoes.

Required:

Peeled tomatoes - 1 liter
Garlic - 3 cloves
Salt - 1 teaspoon without a slide

Preparation:

1. Cut the tomato fruits into 4 parts, cut out the stalk, remove the skin. The peel comes off easily because the fruits are soft. If your fruits are hard, you need to put them in boiling water for a moment and then remove the skin.

2. Place the prepared tomato pieces in a saucepan and put on fire. Add salt, stir and bring to a boil.

3. Place the peeled garlic cloves in a ladle and lower them into the boiling tomatoes for a little bit (2 seconds).

4. Then quickly take them out of the pan and put them in a sterilized jar.

5. And immediately we begin to fill our boiling tomatoes to the very top of the jar using a ladle. That's all, tomatoes and garlic in a jar.

6. Close the jar with a lid, ready.

7. You can prepare a lot of jars this way. In winter, open the jar, take out pieces of tomatoes, add onions, herbs, vegetable oil and the summer salad is ready.

General recommendations

There are no special secrets or tricks in preparing pickled tomatoes. However, there are a number of general principles that do not depend on a specific recipe. And it is highly advisable to adhere to them.

Only firm tomatoes are suitable for canning. It is very convenient to put tomatoes in jars that are not round, but oblong, reminiscent of plums. Do not prepare bruised, cracked or slightly spoiled vegetables.
Tomatoes for harvesting must be washed and dried. Do not put cold vegetables in jars and pour marinade over them. In this case, their skin will probably crack. So let them sit at room temperature for a while.
A few words about the number of tomatoes. It is considered optimal that they should be equal to half the volume of the desired number of cans for the preparation. For example: to fill one three-liter jar you will need to prepare 1.5 kg of tomatoes.
Containers for canning tomatoes must be sterile. As well as the lids with which they will be rolled up. You need to place the tomatoes in the jars tightly enough, but so that they do not look out. You need to fill the marinade up to the very neck. If the prepared marinade is not enough to fill all the jars, then you should evenly distribute it among the prepared containers and top them up with boiling water.
A few words about the marinade. As a rule, acetic acid is used as a preservative for pickling tomatoes. It does not have to be boiled along with the entire marinade, but can be added to canned goods already prepared for seaming. However, vinegar is not very healthy. Fortunately, it is quite possible to use another acid – citric acid – instead. Its amount in the marinade depends on the recipe. But it is worth remembering that the more acid, the better and longer the pickled tomatoes will be stored.
You can only add regular rock salt to the tomato marinade. Iodized or sea salt is not suitable for such purposes. Because of it, tomatoes can acquire an unpleasant bitter taste.
In general, the taste of ready-made pickled tomatoes largely depends on the composition of the marinade and the spices. So my advice: if you are not sure that this or that seasoning is worth adding, then you should refuse it.

That's all. It's time to move directly to the recipes.

Recipe 1 Marinated tomatoes with garlic without sterilization

First you need to prepare the marinade. Place in a saucepan (the amount of spices is indicated for 1 liter of water):

salt – 2 tablespoons;
sugar – 6 tablespoons;
cloves – 7 pcs.;
allspice – 7 peas;
dill - 2 umbrellas;
currant leaf – 2 pcs.

Pour water over all ingredients and boil for 10 minutes. Accordingly, for a larger volume of water, this amount must be proportionally increased.

Now you can proceed directly to canning. To do this, you need to peel the garlic and cut each clove lengthwise into 2-3 cloves. Wash the tomatoes, make a cross-shaped cut in the area of the stalk and insert one clove of garlic there. The fruits prepared in this way should be placed in jars, pour boiling water over them and leave for 10 minutes. After this, you can drain the water, fill in the marinade instead and pour 2 tablespoons of vinegar (9%) per 1 liter of liquid into each jar. Immediately roll up the jars with lids, turn them over, wrap them in a blanket and leave to cool. After 12-24 hours they can be removed to where they will be stored.

Recipe 2 Tomatoes with garlic and basil for the winter

To prepare the marinade for pickled tomatoes with garlic and basil you need to prepare (based on 1.5 kg of tomatoes):

garlic – 5-6 cloves;
allspice (peas) – 4 pcs.;
fresh basil - 5 sprigs;
sugar – 7-8 tablespoons;
salt – 2 tablespoons;
vinegar (9%) – 6 tablespoons;
water – 1.5 l.

Peel the garlic, cut each clove lengthwise into two parts and place in the bottom of a sterilized jar. Put sweet peas in there too. Fill the jar with tomatoes, placing them with basil sprigs.

Boil water in a saucepan, add salt and sugar. After they are completely dissolved, pour the resulting solution over the tomatoes, cover the jar with a lid and leave for 5-6 minutes. Then pour the liquid from the jar into the pan again, boil, add vinegar and again pour the prepared marinade over the tomatoes. The jar should be immediately rolled up with a lid, turned over and, wrapped in a blanket, left to cool.

Recipe 3 Marinated tomatoes with garlic and horseradish

This recipe is suitable for preserving brown (under-ripe) tomatoes or fleshy tomatoes with dense pulp. The marinade for such preservation consists of the following ingredients (based on 2.5 kg of tomatoes):

horseradish - a piece of root weighing 25-30 g;
garlic – 1 head;
hot pepper – 1 pod;
red bell pepper – 1 pod;
salt – 1 tablespoon;
sugar – 6-7 tablespoons;
citric acid – 9 g;
bay leaf – 3 pcs.

Peel the garlic, remove the seeds from both types of peppers, cut the bell pepper into medium-sized pieces and grind it all together in a blender. Add finely grated horseradish to this mixture. By the way, before chopping it, you need to wash it and remove the skin with a sharp knife. The resulting hot seasoning must be mixed thoroughly.

Wash the tomatoes, cut each one approximately to the middle, put a little prepared filling inside and put it in pre-sterilized jars.

For the marinade you need to take 1 liter of water, add sugar, salt and boil. When this happens, add citric acid to the marinade, immediately pour it over the tomatoes and roll the lids on the jars.

Recipe 4. Tomatoes with garlic and carrots for the winter

This recipe is very simple and does not require any special skills from the housewife. In addition to tomatoes (the calculation is made for 2 kg of fruit), for this type of canned food you will have to stock up for the winter:

carrots – 1 root vegetable (70-100 g);
garlic – 1 head;
sugar – 6 tablespoons;
salt – 3 tablespoons;
citric acid – 9 g;
bay leaf – 5 pcs.;
black pepper (peas) – 6 pcs.;
horseradish and currant leaves.

Peel the carrots, cut them lengthwise into 4 pieces and place them in the bottom of a sterilized jar. Place peeled garlic cloves, pepper, horseradish and currant leaves there. Wash the tomatoes, pierce them in several places with a toothpick and put them in a jar. After this, the jar needs to be filled with boiling water, covered with a lid and left for 8-10 minutes.

Then pour the water from the jar into a saucepan, put on fire, add salt, sugar, citric acid and bring to a boil. Pour the finished marinade into a jar and roll up. It is best to store such tomatoes in the refrigerator or cellar.

Recipe 5 Marinated tomatoes with garlic in jelly

Small and medium-sized tomatoes are best suited for this preservation. It is best to roll them into jars with a volume of no more than 0.5 liters. This way you can even prepare cherry tomatoes. This is done quite simply: (based on 500-600 g of tomatoes):

onion – 1 medium-sized head;
garlic – 1 head;
dill – 1 bunch of fresh herbs;
black pepper – 10 peas;
sugar – 5 tablespoons;
salt – 4 tablespoons;
vinegar (9%) – 30-50 ml;
gelatin – 35 g.

Place dill, peppercorns and peeled garlic cloves at the bottom of sterilized jars. Wash the tomatoes and cut into 2 parts. Very small tomatoes or cherry tomatoes can be placed whole, but first prick them in several places with a toothpick. Cut the onion into rings. Place tomatoes and onions in jars in layers.

Pour half a liter of water into a saucepan, add salt, sugar and bring to a boil. After this, add gelatin and stir the marinade until it is completely dissolved. Then pour vinegar into the saucepan, mix everything again and pour the prepared marinade over the tomatoes.

It is not advisable to immediately roll up the lids on this preservation. It is better to cover the jars with lids, place them in a pan with water and sterilize for about 11-12 minutes. Then roll up the lids, turn them upside down, cover the jars with a blanket and leave until completely cool. Place in the basement, cellar or refrigerator.

Recipe 6 Tomatoes with garlic and cinnamon for the winter

Finally, it’s worth sharing a recipe for real gourmets. These are cherry tomatoes marinated with garlic and cinnamon. The pleasant aroma of cinnamon gives these tomatoes an incredibly refined taste. Well, for this preparation for the winter you will need almost the same ingredients as for other recipes (based on 800 g of cherry tomatoes):

garlic – 1-2 cloves;
ground cinnamon – 9 g;
bay leaf – 8 leaves;
basil (dried) – 6 g;
dill (dried) – 7 g;
allspice – 4 peas;
salt – 3 teaspoons;
vinegar (9%) – 40 ml.

Place basil, dill, bay leaf, pepper and peeled garlic cloves in dry but sterilized jars. Peel the tomatoes from the stems, make several punctures in the area where the stem was located and place tightly in jars.

Pour 200 ml of water into a saucepan, add salt, cinnamon and bring to a boil. Pour the prepared marinade over the tomatoes. Add vinegar to the jar and immediately roll up the lids. After this, the jars must be turned up/down several times so that the marinade is evenly distributed. Now all that remains is to turn them upside down, wrap them in a blanket or towel and leave to cool. However, you should not immediately put cooled canned food into the cooler. Let them stand at room temperature for about a week, and only then go to a permanent storage location.

There are other recipes for making pickled tomatoes with garlic. But they differ little from those that have already been described. The main difference is the composition of the marinade. For example, some housewives use apple juice rather than vinegar or citric acid as a preservative. True, we are not talking about store-bought juices, but natural ones and, of course, completely without sugar.

Marinated tomatoes with garlic can be prepared not only for the winter. There are many ways to prepare such a snack for consumption within 1-3 weeks after preparation. But that's a completely different story...

Tomatoes with cinnamon in jars - you'll lick your fingers

In this recipe, vinegar is poured into the marinade, and you can add it then directly to the jar after it has already been filled with boiling brine. Tomatoes with garlic and cinnamon are very tasty.

Required:

Water - 1.5 liters
Tomatoes
Sugar - 200 g
Salt - 1 tbsp. spoon
Cinnamon - on the tip of a knife
Garlic - 6 cloves
Vinegar 9% - 2 tbsp. spoons
Cloves - 2 buds
Greens, bay leaf - to taste

Preparation:

Sterilize jars and lids in advance in the oven or over steam.
Wash the tomatoes and herbs and dry with a paper towel.
Peel the garlic and chop finely.
Place in jars: herbs, bay leaf, garlic, peppercorns. Then pack the tomatoes tightly and fill the jar with boiling water.
After 20 minutes, pour the water from the cans into the pan. Add salt and sugar to the water and bring it to a boil. Boil for 5-7 minutes.
Remove the marinade from the stove and pour vinegar into it. Pour the prepared marinade into the jars of tomatoes.
Roll up the jars with sterilized lids, turn them over, wrap them and leave them until they cool completely.

Pleasant to eat!

Super preparation of tomatoes with citric acid for 1-1.5 liters

Oh my god I was hooked by another video from the YouTube channel. Divine jars seem to drive you crazy, and besides, this snack is prepared on the basis of citric acid, it does not contain vinegar. Which makes this dish even healthier and tastier. How do you like this idea? I think you wouldn't mind trying it. Moreover, the famous blogger Irina Khlebnikova is in touch. I advise you to look! Good luck!

Well, friends, that's all for me today. I will say goodbye to you, share your opinion, write comments, join my group in contact. See you again! Bye everyone!

PS Tell us when you start trying blanks? And how do you usually serve them? I like to stuff them with garlic and herbs or in the form of Armenians, what about you?

Sincerely, Ekaterina Mantsurova

Lightly salted tomatoes with herbs - a Georgian appetizer for the table

These tomatoes are prepared according to the Georgian recipe with parsley and aromatic cilantro as the main spices, and, of course, garlic. For cooking, use juicy, not too ripe tomatoes (pink varieties are excellent), fresh herbs, peppercorns and a little salt.

The tomatoes are washed, allowed to dry, then the bowl is filled with hot water and immediately cooled so that the skin can be easily removed from the vegetables. The greens and garlic are peeled, washed and cut into small pieces.

Some of the peeled tomatoes are carefully placed in washed and sterile jars so as not to damage the structure of the pulp. The first layer is covered with chopped herbs and garlic and the vegetables are placed on top of this again.

Fill the container to the top in even layers, not forgetting to add allspice so that it is also distributed throughout the jar.

The contents of the container are poured with boiling marinade, consisting of salted water with bay leaves and vinegar, which is added at the end of cooking.

At this point the preparation is completed, the jars can be sterilized or immediately stored in a cool cellar.

Recipe 3: winter tomatoes stuffed with garlic, with vinegar

Tomatoes stuffed with herbs and garlic for the winter are a fragrant, spicy preparation that is perfect for fried meat, fish and other dishes.

If you are tired of preparing canned tomatoes using the same recipe, try making tomatoes stuffed with garlic. They have an incredibly spicy taste and will help you diversify your winter preparations.

sweet pepper – 1 pc.;
vinegar essence – ¼ tsp;
tomatoes – 1 kg;
sugar – 1 tbsp;
cloves – 3 pcs.;
parsley – 1 bunch;
salt – ½ tbsp;
water – 0.5 l;
garlic – 100 g;
black peppercorns – 4 pcs.;
bay leaf – 2 pcs.

To prepare tomatoes stuffed with garlic for the winter, you first need to select fresh and dense fruits. They shouldn't be too soft. Select medium-sized tomatoes so that they can be easily stuffed and placed in a jar. Then you need to wash them and pat dry with paper towels. Cut off the stem from each tomato, in the form of a small “lid”. Place them in a deep container. Then you can start preparing the dishes. The jar and lid must be intact, without defects. They should be cleaned with baking soda and rinsed with plenty of running water. Next, you need to put the jar in a heated oven for 15 minutes. At the same time, boil the lid in water for 10 minutes. Place clean dishes on a dry kitchen towel.

Wash the sweet peppers thoroughly and dry. Remove the stalk and scoop out the seeds with a teaspoon. Cut the pepper into large rings. Choose a head of garlic with small cloves (then it will be more convenient to stuff the tomatoes). Peel them and rinse with water.

Wash a bunch of parsley and place half of the greens in the bottom of a sterilized jar. Add bay leaf and peppercorns. Stuff the tomatoes with garlic, 1 clove per tomato, and place them quite tightly in a jar (covering them with the lids that were cut off first) mixed with sweet pepper rings. Add the remaining parsley on top. Boil water and pour into a jar. Cover the container with a lid and leave for 15 minutes. Then drain the water into the pan, boil again and pour into the jar. Repeat the procedure 3 times.

At the 4th time, drain the water and add salt, cloves and sugar. Bring the liquid to a boil, simmer for 5 minutes and turn off. Add vinegar essence and stir the marinade thoroughly.

Pour the marinade into the jar and seal it with a lid. Place the inverted container under a blanket and let cool.

Tomatoes stuffed with herbs and garlic should be stored in a cool place for the winter. Enjoy these spicy stuffed tomatoes. Bon appetit!

Recipe for lightly salted tomatoes in a saucepan

This recipe has delicious tomatoes in a flavorful brine, and it doesn't take much time. For cooking, it is best to take a saucepan or any other container with a lid.

This recipe is for 3 kg of tomatoes.

Ingredients:

small or medium tomatoes - 3kg
greens - dill, cilantro, parsley - a bunch each
oregano - 1 tsp.
garlic - 3-5 cloves
black peppercorns - 2 pcs.
cloves - 2 pcs.
clean water - 2.2 l
salt - 4.5 tbsp.
bay leaf 1-2 pcs

Cooking process:

First you need to prepare the brine - it should completely cover the tomatoes. The amount of salt is calculated as follows: 1 liter of water - 2 tbsp. salt. According to these recommendations, the amount of brine is adjusted.
Prepare the brine: mix salt and water, put on fire. The salt should completely dissolve. If you add sugar (half a tablespoon) to the brine, you get a spicy taste.

When the water boils, turn off the heat and let it cool (up to 30-400C). If the brine is too hot, the tomatoes will simply cook in it. And we need them to absorb salt better.
The tomatoes and other ingredients can be prepared while the brine cools.

Wash everything well. Chop the greens, finely chop the garlic, pierce the tomatoes with a knife at the place where the stalk is attached (not completely, but only halfway). This way the tomatoes will be salted better and less time will be needed.
Our goal is quick pickling of tomatoes, not winter pickling.
Place the prepared vegetables and herbs in the brine, add all the spices (the brine should completely cover the tomatoes).

Cover the top of the tomatoes with gauze and press down with pressure. A plate works well for these purposes. The press will hold the tomatoes under the brine.

Then cover the tomatoes with a lid and leave at room temperature for 4 to 7 days.
4 days is the minimum salting period after which the tomatoes will be edible. But it’s best to keep the tomatoes in brine for a week, then their flavor will be revealed to the fullest.

Hot pepper recipe

If you prefer spicier snacks, you can make “Spark” with hot pepper.

1 kg of ripe tomatoes;
1 kg of sweet pepper;
200 gr. hot pepper;
300 gr. garlic;
1 tablespoon salt.

We sort through the vegetables, discarding all the fruits that show signs of spoilage. We wash the vegetables. We clean the bell and hot peppers from seeds, and peel the garlic. We cut the tomatoes into quarters or smaller pieces that can be conveniently placed in a meat grinder. We pass all prepared vegetables through a meat grinder.

Advice! The hot substances contained in pepper can burn the skin of your hands. To prevent your fingers from hurting later, it is better to work with vegetables with gloves.

Add salt to the mixture and stir well. Leave the mass for 3-4 days at room temperature so that the mass ferments slightly. During the fermentation process, it is necessary to stir the mass well two to three times a day.

Then pour Ogonyok into clean, dry and pre-sterilized jars. Cover with nylon lids and store the snack in the refrigerator.

Tomatoes with horseradish and garlic

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Photo of tomatoes with horseradish and garlic

Horseradish is a pleasant addition to any preserved food. Tomatoes with horseradish and garlic are piquant, tender with a pronounced pungency.

Ingredients:

Tomatoes – 350-400 g;
Horseradish root – 2 small pieces;
Garlic – 2-4 cloves;
Allspice – 2 peas;
Fresh chili - 1 pod.

Brine:

Sugar – 60 g;
Salt – 30 g;
Vinegar – 100 ml;
Water – 1 l.

Preparation:

The first thing to do is prepare the vegetables. Everything is washed thoroughly. Chili, horseradish, garlic are cut as you like.
Horseradish, chili, garlic and allspice are placed in dried, sterilized jars.
Tomatoes are placed on top of the spices. It is desirable that they fit snugly against each other.

Interesting!

The amount of allspice, garlic, chili, horseradish can be adjusted to taste.

Water is boiled in a saucepan and poured into jars. After 15 minutes, you need to pour it back into the pan, boil it again, add sugar, salt and, at the very end, when it boils, vinegar.
Once the vinegar is added to the marinade, it is poured into jars and sealed with sterilized lids.

The last thing to do is turn the tomatoes with horseradish and garlic over and wrap them to cool. This dish keeps well for the winter and does not explode.

Korean Instant Green Tomatoes - Finger-licking Good

Departing a little from the “winter” topic, I would like to invite you to prepare instant Korean green tomatoes. That is, those that can be eaten in the near future.

Although they can also be put into clean jars, sterilized and stored in reserves.

But we'll eat them right away! An ideal appetizer for boiled potatoes or other side dish. And just like that, without anything - just a bomb!

Ingredients:

Kilogram of green tomatoes
One medium sized onion
Carrots – 1 piece (about 250 gr.)
Hot chili pepper (half or whole, to taste)
Garlic – 6-8 cloves
1 tbsp. salt
Ground coriander – 2 full teaspoons
Granulated sugar – 2 tbsp.
Coriander seeds – a couple of pinches
Vegetable oil – 7-8 tbsp.
Vinegar – 2 tbsp.
Parsley or coriander (cilantro) - half or a whole bunch

Preparation:

Let's start with carrots. It needs to be peeled and grated for Korean vegetables. If you don’t have such a miracle of technology, you can simply cut it with a knife into thin and long strips, as a treasured grater would do.

Transfer the chopped vegetable to a bowl, add 0.5 tablespoons of salt and 1 tablespoon of sugar - that is, half of the total amount.

Let's gently crush all this beauty with our hands so that the grains of sand are distributed and the straws become softer. At the same time, the carrots will slightly release juice.

Wash the tomatoes and dry them with napkins. Cut into thin slices. If the fruits are very large, you can chop them into half or even quarter slices.

Cut the chili pepper into slices. If yours is very vigorous, you can remove the seeds, because the amount of pungency in them is high. It also depends on how much you like it spicy.

Peel the garlic and chop finely using a knife. If you don’t want to bother with slicing, you can use a garlic press or a regular grater with a fine cross-section.

Place the tomatoes in a bowl with carrots. Next, add the remaining amount of salt and granulated sugar (0.5 and 1 spoon, respectively). Mix everything well.

Add ground coriander and chopped garlic here.

To season, pour the required amount of vegetable oil into the frying pan. Heat it thoroughly over medium heat. Meanwhile, prepare the onions. We clean it and chop it into thin half rings.

Place it in hot oil and fry for several minutes, stirring occasionally, until golden brown. Then add slices of chili pepper and a few pinches of coriander grains to it.

Fry everything together for a few more seconds, until the pepper is lightly browned and has a characteristic aroma.

Immediately after removing the dressing from the stove, transfer it completely to a bowl of vegetables. Next, pour in the vinegar and add the finely chopped herbs. Mix everything thoroughly.

You need to install a slight bend on top. For example, a plate and a stone mortar and pestle (well, or a jar of water).

Source - https://www.youtube.com/watch?v=ztYsg9YyBF4

Place the structure in the refrigerator for at least 10-12 hours. Ideally, of course, leave it for a day.

Enjoy your meal!

Green tomatoes are an underrated product by many. When the hated late blight creeps up or the bush simply breaks down, some, without a twinge of conscience, throw away the plant along with the unripe fruits. True, I have never done this - after all, they can be hidden in a dark place under a “fur coat” and left to ripen.

But when I first tried a green tomato appetizer, I began to prepare it for the winter or for instant eating, without waiting for them to turn red. After all, it is really very tasty, not at all bitter or sour, as it would seem!

I hope that after reading my article you will also decide to prepare yourself a couple of jars for the winter! If you like it, make more of them next year without waiting for incidents in the garden. After all, unripe tomatoes in a jar are no worse than they are, but ripe!

Choose any recipe! I can't recommend just one thing to you! After all, everyone is good in their own way. Whether it's Korean-style tomatoes or salted ones in jars. Or the kind that were sold in stores during Soviet times - mmm, nostalgia!

In a word, try it! Good luck to you!

Lightly salted tomatoes in a bucket of cold water without vinegar - like from a barrel

I offer you a recipe for delicious tomatoes. We called them lightly salted because we will not store them for the winter, but eat them immediately after cooking. But it would be more correct, of course, to call them pickled! They turn out delicious, sweet and sour. Straight out of a barrel!

Thanks to Alexandra’s channel for the recipe and illustrations. There you will also find a method for preparing oak chips, which we also use here.

Ingredients:

Tomatoes – 6.5 kg. (small-sized varieties such as “Seed” or “Cream”)
Hot pepper – 2 pods
Currant leaves – 15 pcs.
Oak chips – 10-15 pcs.
Dill umbrellas – 10 pcs.
Cherry leaves – 15 pcs.
Horseradish leaves – 10 pcs.
Garlic – 4 medium sized heads
Horseradish roots – 2-3 pcs.

For this amount of vegetables, 5 liters of brine were needed. And for it you need:

Allspice – 10 peas
Black pepper – 10 peas
Granulated sugar – 50 gr. per liter of water (in our case 250 g)
Salt – also 50 gr. per liter of water
Cloves – 5 pcs.

Preparation:

1.First we need to cook the brine, since it then also needs to cool. We needed 5 liters for the stated amount of vegetables. Place water on the stove, add granulated sugar, salt, peppercorns and cloves. Bring to a boil and let cool until warm (about 40 degrees and below).

2. Take vegetables that are ripe, sweet, but dense according to their variety. We wash them well.

3. We also prepare the spices - wash all the herbs, peel the garlic.

4. We will place the prepared products in layers in a clean bucket. The first, of course, will be tomatoes. Cover with some of the leaves of horseradish, currants, cherries, 2-3 dry chips and dill umbrellas. If you have horseradish roots, be sure to add a few pieces. We also add a couple of slices of hot pepper and coarsely chopped garlic.

5. Using exactly the same principle, we lay out all subsequent layers. Seasonings must be placed on top.

6. Fill with cooled brine until the liquid completely covers the contents of the bucket. Cover with a saucer on top so that it submerges the vegetables in the marinade. Leave it in this form for a day at room temperature.

7. Then we put it in a cool place for 1.5-2 weeks. They turn out incredibly tasty, sour and piquant! Be sure to try it!