How to make pickled tomatoes without skins for the winter, quick pickling recipes

There are many recipes for peeled tomatoes for the winter, as people have long noticed that eating these vegetables in this state is much more practical and delicious. Interesting preparation methods and additional ingredients also add a special touch to each prepared product. Therefore, these recipes can be useful for any home cook.

Choosing the right tomatoes

Recipes that call for canning tomatoes whole require smaller tomatoes (up to 4 cm in diameter). Plum tomatoes are ideal. Fruits with mechanical damage or other imperfections are discarded.

A simple method to quickly get rid of the peel

Removing the skins from tomatoes is easy if you know how to do it:

• tomatoes are sorted and washed;
• make cross-shaped cuts on the soft side;
• Blanch for 2 minutes;
• cool under running cold water;
• remove the skin, starting from the cut - after this it comes off easily.

Blanching is a short-term treatment with boiling water or steam. This process is performed using a colander or by placing vegetables directly into a container.

Cooking options

There are many different recipes today that involve peeled tomatoes, and some of them will be discussed below.

Classic recipe

What could be simpler than a classic tomato preserve? This preserver makes it easy to make tomato sauce, and they also go wonderfully with a variety of side dishes.

Ingredients:

• tomatoes;
• garlic cloves;
• salt;
• 9% vinegar solution.

Blanch the tomatoes and peel them. Cut each one into quarters, removing the stem. Pack the tomatoes tightly into prepared jars, placing sliced ​​garlic cloves between them. Sprinkle the jars with salt and fill them to the brim. Pour in the vinegar. Sterilize the 3-liter jars for 45 minutes.

When tomatoes are packed tightly, the juice will act as a liquid. The tomatoes will shrink in volume after sterilization.

In marinade

This recipe turns out very tasty and tender, although making pickled tomatoes this way requires some effort.

Ingredients:

• tomatoes;
• black peppercorns;
• allspice peas;
• parsley leaves or root;
• sugar and salt;
• vinegar solution 9%;
• water.

The prepared tomatoes are placed tightly in sterilized 3-liter jars. Boiling water is poured over them and they are left for 10 minutes, with the lids closed. Then, the water is poured into the jar and the marinade is made. Bring it to a boil, add sugar and salt, and finally, add vinegar. The finished marinade is returned to the jars. Before sealing the marinated tomatoes, season them with herbs and spices.

Five-Minute

These quick-pickled tomatoes have a piquant flavor—they're a must-have for those who love spicy food.

Ingredients:

• tomatoes;
• dill greens;
• head of garlic;
• half a pod of red pepper;
• sugar and salt;
• 9% vinegar solution;
• water.

Prepare the tomatoes. Meanwhile, cook the marinade. To prepare it, take a saucepan, fill it with water, add sugar and salt. Once boiling, add a splash of vinegar, turn off the heat, and let it cool.

Prepare the spice ingredients: wash and chop the dill and pre-peeled garlic. Remove the seeds from the pepper and cut into half rings. Place the tomatoes in jars, mixed with the prepared ingredients. Pour the warm marinade over them and let them sit at room temperature for 24 hours. Seal the jars.

Peeled Tomato Appetizer

This appetizer tastes amazing, gourmets will definitely love it!

Ingredients:

• tomatoes;
• red pepper pods;
• garlic cloves;
• parsley;
• granulated sugar and salt;
• vinegar.

Choose medium-sized tomatoes, but they should be plump and ripe. Prepare them for blanching and remove the skins. Then cut them into 2 or 4 pieces and remove the stem. Meanwhile, prepare the marinade. For this, wash and chop the carrots and red peppers. Then, grind them, along with the garlic.

Add chopped parsley, salt, and sugar to the resulting vegetable mixture. Mix thoroughly and add vinegar. The vegetable marinade is complete.

Finally, take a sealable tray and arrange the vegetable slices tightly next to each other. Drizzle the dressing over the top of each layer, then begin adding the next layer, and so on. Once the container is filled, close the lid and place it in the refrigerator for 8 hours.

After this time, the tomatoes will be infused with the marinade's aroma and will be delicious. This dish makes a wonderful complement to meat and side dishes.

In its own juice without vinegar

Peeled tomatoes are excellent as an appetizer. They're also used in first and second courses, and in gravies and sauces. This product can be obtained in two ways:

Ingredients:

• some small tomatoes;
• some large tomatoes;
• salt and sugar.

Small vegetables are peeled and packed into prepared jars up to the shoulders. Large tomatoes are pureed using a blender. Then, heat the tomato mixture to a boil and pour it over the tomatoes. After this, pasteurize at 90 degrees Celsius. The process takes half an hour for 0.5 liter jars, 35 minutes for 1 liter jars, and 40 minutes for 2 liter jars. Then, seal.

In brine

This recipe is many years old and is prepared in a barrel or other container. It produces delicious, spiced tomatoes.

Ingredients:

• tomatoes;
• black currant leaves;
• granulated sugar and salt;
• bay leaf;
• black peppercorns;
• allspice peas;
• dry mustard powder;
• water.

Place currant leaves in the bottom of the pan, followed by firm, slightly green, peeled tomatoes. Meanwhile, prepare a portion of brine. Add sugar, salt, black and allspice pepper, and a bay leaf to the water. Bring the contents to a boil and let cool. Then add dry mustard and let it settle.

Make sure the brine becomes transparent.

Then pour it over the tomatoes, place a clean cloth and weight on the surface of the vegetables, and take them to a cool place.

With the addition of honey

The presence of honey in the canned tomatoes is a very interesting combination; gourmets will not remain indifferent to this recipe.

Ingredients:

• tomatoes;
• garlic cloves;
• dill umbrellas;
• horseradish and black currant leaves;
• white and black peppercorns;
• coriander seeds;
• granulated sugar and salt;
• honey;
• 9% vinegar solution;
• water.

Line the bottoms of 3-liter jars with the prepared ingredients: dill, horseradish tops, currant leaves, and peeled and chopped garlic. Then add the peppercorns and coriander. Meanwhile, prepare the tomatoes, peel them, and pack them into jars.

Next, take a large container and heat the water in it until it boils. Pour it into each jar and let it sit for half an hour, covered with a lid. After this time, place a funnel-style lid on the container and strain the liquid back into the pan where it was first heated.

Heat, bring to a boil, and pour over the vegetables a second time for half an hour. Pour back into the pan and heat again. Add sugar, salt, and honey to this aromatic water. Boil for a few minutes, then add vinegar and turn off the heat. For the third time, pour the marinade into 3-liter jars and seal.

With garlic

Recipes with garlic make preserves more aromatic and appetizing, and if there is a lot of it, they also become spicy.

Ingredients:

• tomatoes;
• onions;
• heads of garlic;
• black peppercorns;
• basil leaves;
• salt and sugar;
• vinegar solution 9%;
• water.

First, prepare all the herbs: wash them, and peel the onions and garlic beforehand. Cut the onions into quarters and pour salted boiling water over them along with the garlic. Blanch the tomatoes and peel them.

Next, begin the process of packing the ingredients into the jars. Start with the garlic and onion, then add the tomatoes and basil. Meanwhile, prepare the marinade. Add salt, sugar, and pepper to the boiling water, then add vinegar. Pour into the jars and let them sit for half an hour. After this time, drain through a funnel lid and bring to a boil again. Pour into the jars and seal.

Lightly salted canned tomatoes

The recipe, which includes lightly salted tomatoes, also has its fair share of followers.

Ingredients:

• tomatoes of the same size;
• black peppercorns;
• bay leaf;
• salt and sugar;
• vinegar solution 9%;
• water.

Tomatoes are blanched and peeled. Then, the garlic cloves are peeled and chopped. Meanwhile, a brine is made. Bring water to a boil in a saucepan, then add bay leaves, peppercorns, salt, and sugar. Boil for a couple of minutes and turn off the heat. Once the liquid has cooled slightly, add vinegar.

Place the tomatoes in a large saucepan, sprinkle with chopped garlic, pour in the marinade, and refrigerate for 48 hours. A delicious dish is ready!

How to preserve canned food in winter

Sealed jars like a cool, dark place, so they should be stored either in a refrigerator, a cellar, or a pantry. The shelf life should not exceed 12 months.

Yes, there are many recipes, but if the housewife settles on one of them and prepares tomatoes with love, then this pickling will be to the taste and will benefit all family members.