The 14 Best Tomato and Aspirin Recipes for a 3-liter Jar for the Winter

Although medical experts believe that acetylsalicylic acid should not be used as a preservative, since in brine or marinade, the medication forms a compound that kills bacteria and extends the shelf life of vegetables, but has a negative impact on the kidneys and digestive system. However, the substance imparts a distinctive flavor and aroma to pickled tomatoes, and a small amount of aspirin is needed for a 3-liter jar of tomatoes. Tablets are readily available at pharmacies; a prescription is not required for this inexpensive medication, but it's important to remember that not every form is suitable for canning.

Peculiarities of preserving tomatoes with aspirin

Nonsteroidal medications containing aspirin, soluble tablets that relieve pain and normalize fever, are not suitable for use in culinary recipes. The medication added to vegetables during canning should not contain any additives or flavorings.

Before pickling tomatoes with aspirin, you need to buy uncoated tablets or powder. The aspirin shouldn't be boiled; it's added to the jar of tomatoes before sealing.

Requirements for the selection of main ingredients

To prevent the brine from becoming moldy and to ensure the preserves are tasty and aromatic, buy tomatoes that fit through the neck of the container.

To prevent vegetables from becoming soft during heat treatment and from losing their attractive appearance, choose tomatoes with dense flesh and strong skin.

Pickled or salted tomatoes with a high sugar content, such as Sanka, Chibis, and Zabava, are tastier. Preserved tomatoes have a longer shelf life if you use varieties that are resistant to bacteria.

Recipes for canning tomatoes at home

Many housewives like to experiment and preserve vegetables for the winter in their own ways, adding different seasonings in addition to the usual spices and replacing vinegar with other preservatives.

The classic method for a three-liter jar

Tomatoes are usually preserved for the winter in large containers, as they are eaten very quickly. For a 3-liter container, make the marinade with 2.5 liters of water, a cup of sugar, and half as much salt:

1. All components are washed and dried on paper.
2. Place cloves from a head of garlic, dill umbrellas, and bay leaf in a sterile jar.
3. Tomatoes are placed on top.
4. Three tablets of acetylsalicylic acid are crushed into powder and added to the ingredients.
5. Fill the jar with hot marinade.

Tomatoes don't need to be sterilized. Screw the lid on and wrap the container in a thick cloth for 24 hours.

A quick recipe for a 1-liter jar

Women who have never canned canned tomatoes before can pickle small tomatoes. To make the preserves more appealing, use tomatoes of different colors in the jar. For a 1-liter jar, use:

• garlic cloves;
• dill;
• bay leaf.

Place the spices and vegetables in a jar. Add 2 tablespoons of salt and 2 tablespoons of sugar to the water and bring to a boil. Fill the jar with the marinade, add a crushed aspirin tablet, screw on the lid, and wrap in a blanket.

Cold method without sterilization for a 2-liter jar

The amount of acetylsalicylic acid to add to preserves depends on the container's volume. One tablet is sufficient for 1 liter, and three tablets for three liters. To avoid sterilizing the vegetables, they are covered with purified water. Choose tomatoes weighing 80–90 grams. Add the following to a 2-liter jar:

• green;
• bay leaf;
• peppercorns.

Sprinkle the tomatoes with garlic cloves and add two crushed aspirin tablets. Add one and a half tablespoons of sugar and salt to 1.5 liters of water. Once the spices have dissolved, fill the container with the liquid and take it to the cellar.

In apple cider vinegar

Many women know how to make canned tomatoes have a sweet and sour taste and a pleasant aroma, and they're willing to share the secret. For a 2-liter container, prepare 1.5 liters of marinade and use:

• allspice;
• 60 g salt;
• sugar ½ cup

The bottom is lined with cherry leaves, cloves, dried parsley, garlic cloves, tomatoes are placed on top, the jar is filled with boiling marinade, a shot of vinegar is poured in, and crushed aspirin is added.

Green tomatoes in vodka

Often, due to early cold snaps, gardeners don't have time to ripen their vegetables. Unripe tomatoes, onions, carrots, and garlic are used to make salads for the winter. This preparation takes a lot of time chopping the ingredients, but you can also preserve whole green tomatoes. You don't need any other vegetables; just use:

• dill;
• horseradish root;
• bay leaf;
• hot pepper.

Layer the seasoning and tomatoes in a 3-liter jar. Make a marinade with sugar and salt, then add a couple of spoons of vodka. Pour the hot mixture into the jar and sprinkle with crushed aspirin. Pickled tomatoes retain their sharp flavor for a long time.

Sweet tomatoes with honey

Not everyone likes sour vegetables; many find them irritating to the mucous membranes. Experimental cooks suggest trying a marinade using the following recipe:

1. In 6 glasses of water, stir 30 grams of salt and 100 grams of sugar, add a spoonful of natural honey and pepper and boil until all ingredients are dissolved.
2. Tomatoes are placed in a container, and spices and aspirin are also poured in.
3. The jar with vegetables is filled with marinade.

Delicious and aromatic tomatoes are eaten very quickly. They don't need to be stored for long.

With sweet pepper

Tomatoes pair well not only with carrots but also with other vegetables. Cooks choose tomatoes of various shapes and can them with garlic, herbs, and bell peppers. The marinade is prepared as usual, dissolving 30 g of salt and 100 g of sugar in water. The tomatoes are placed whole in a sterile container, sprinkled with spices and dill, and aspirin is added. An onion is sliced ​​into rings, the bell pepper is chopped into circles, and also placed in a jar, which is filled to the brim with the marinade, screwed on the lid, and wrapped in a blanket.

With horseradish

In many families, both adults and children adore pickled tomatoes and enjoy this snack almost every day. Women know how to make spicy, delicious tomatoes. A 3-liter jar holds a kilogram of tomatoes, and additional ingredients include:

• horseradish root and 4 leaves;
• dill;
• head of garlic;
• peppercorns.

Wash the herbs thoroughly and pat dry on a paper towel. Pour 2.5 liters of water into a saucepan, add 20 grams of sugar and 3 tablespoons of salt, and simmer for 5 minutes. Grate the horseradish root.

The jar is heated for a quarter of an hour in the oven at 150 °C and filled with seasoning and leaves, then tomatoes are added, garlic cloves, peppercorns, and dill umbrellas are placed on top.

Fill the container with brine, screw on the lids, and cover it with a blanket for a while. Store the prepared mixture in a cool place.

With garlic and herbs

You can marinate tomatoes with spices and a minimal amount of additional ingredients in less than a day. For half a kilogram of tomatoes, you'll need:

• garlic - 5-6 cloves:
• parsley - up to 8 branches;
• bay leaf;
• hot pepper - 3 or 4 peas.

Add 1 teaspoon of salt and 20–30 g of sugar to the water and make a marinade. Pour it over all the ingredients, then add a shot of apple cider vinegar. Refrigerate the jar.

Recipe with dry salt

If you've harvested a large crop of tomatoes at your dacha or garden, but don't have time to pickle them in jars, you need to prepare a barrel made of wood or plastic.

Ten kilograms of tomatoes are sorted, washed and placed in a container, sprinkling each layer with dry table salt, of which at least 1 kg is needed.

Place a large ceramic plate on top, then a stone, wrapped in cellophane. The barrel of tomatoes is stored in the cellar; you can enjoy them in a month. The pickled tomatoes will not spoil until spring.

With carrots

It's best to store cherry tomatoes or small-fruited varieties in liter-sized jars. To make a flavorful appetizer, add a few cloves of garlic, tomatoes, two carrots, and an aspirin tablet. To make the marinade, add a shot glass of salt and 40 grams of sugar to the water.

First, spices are placed in the jar, then tomatoes are alternated with carrot rings, the boiling mixture is poured in, and aspirin and vegetable oil are added.

With mustard

There are countless recipes for pickling tomatoes, some complex, others quite simple. Housewives learning to preserve tomatoes for the winter don't know that mustard imparts its unique flavor to vegetables. Use ½ a spoon of powder per liter of water, using the same ingredients as in other recipes.

Pickled tomatoes with acetylsalicylic acid

To preserve tomatoes for the winter, you don't need to pickle or salt them. To create this original and flavorful snack, use:

• parsley;
• garlic;
• dill;
• 2 onions;
• hot pepper;
• horseradish rhizome.

Line the bottom of the jar with currant leaves and add 2 or 3 acetic acid tablets. Prepare the starter by mixing a glass of salt, 100 g of sugar, and 8 or 10 peppercorns with water.

Barrel tomatoes with aspirin for the winter

To add variety to their diet during the cold season, housewives recall an old recipe that produces tangy, slightly sour tomatoes, similar in taste to barrel-pickled tomatoes. The tomatoes are fermented indoors for up to 15 days. Currant leaves, parsley, dill, and black and allspice are placed in the bottom of a 3-liter jar, and the tomatoes are arranged on top. Dissolve 1/2 cup of salt in 2 liters of water and fill the jar with the cold marinade. Crush 5 aspirin tablets and pour them into the jar.

It is better to roll up the workpiece not with a tin lid, but with a plastic one.

Green "Stuffed Tomatoes" with Acetyl

Unripe tomatoes can be used to make a spicy and attractive appetizer. A 1-liter jar holds 700 or 800 grams of tomatoes. You'll also need:

• aspirin - tablet;
• sugar - 1.5 tbsp;
• garlic - head;
• sweet peas - 8 or 10 pcs.;
• parsley;
• bay leaf;
• hot pepper - pod;
• salt;

Slice the tomatoes, make a hollow in the flesh, and insert the filling. To prepare the filling, grate the garlic and mix it with the pepper rings.

Place herbs and spices, aspirin, and stuffed tomatoes in a container and fill with boiling brine. Seal the containers with tin lids.

Shelf life of canned food

Tomatoes treated with acetylsalicylic acid remain mold-free for 2–3 years and retain their flavor and aroma. The substance leaves no chance for bacteria to survive.

Tomatoes from an opened can should be eaten within 3-4 days; they will last for a month in the refrigerator.

Storage rules

Tomatoes preserved with vinegar should be kept in a room where the temperature does not rise above 10–12°C. If a cellar or basement is not available, add aspirin to the jars and store the preserves in the kitchen or pantry. For a 3-liter jar, you need 3 tablets of the medicine. If vinegar is not used, double the amount of aspirin.