12 Best Recipes for Pickled Tomatoes and Onions for the Winter

The secret to homemade winter preserves is fresh vegetables grown in your own garden, a successful recipe, and a positive attitude. Pickled tomatoes and onions for the winter are a traditional staple in the home pantry. Delicious canned vegetables make a great side dish for meat dishes and add variety to your family's winter menu. Making a homemade recipe is easy; the key is to follow the instructions.

Marinated tomatoes with onions: taste characteristics

The flavor of pickled vegetables depends on the quality, type, and quantity of spices added, as well as the variety of tomatoes and onions. Vinegar or citric acid can act as a preservative. Marinades can be spicy, salty, or sweet. Sliced ​​tomatoes and onions will provide a richer flavor, while whole canned tomatoes are the key to a fragrant, clear marinade.

Selecting and preparing vegetables

Before cooking, the cook must select and prepare the vegetables for the canning process. Medium or small tomatoes, not intended for salads, are used for pickling tomatoes.

Garlic is generally left whole, not chopped. Tomatoes should be washed thoroughly.

Note! Tomatoes can be canned with or without the skin. To quickly remove the skin, immerse the vegetable in boiling water for a few seconds.

To ensure that jars containing preserves last a long time, use only fresh vegetables with no signs of rotting, thoroughly sterilize the jars, and strengthen the marinade with a small amount of vinegar.

Preparing the container

For marinating, use large stainless steel or enamel pots. It's recommended to avoid aluminum and copper. Don't forget to have a convenient lid for the pot.

Glass containers are steamed in a double boiler, along with their lids. Avoid temperature fluctuations; the jars should not be cold when pouring the marinade, as this could cause the glass to crack.

Delicious recipes for pickled tomatoes and onions

In the traditional version directly tomatoes are canned together with onions and garlicVarious spices add a piquant flavor to the marinade. Sweet carrots and aromatic bell peppers impart a sweet taste to the sauce, while the jarred vegetables' vibrant color is due to the increased ascorbic acid content.

A special place on the shelf in the family pantry is occupied by sweet tomatoes with onions, as well as a marinade with horseradish leaves and blackcurrant sprigs.

Classic cooking option

The classic recipe calls for sliced ​​onions and whole tomatoes, skins on. The onion-to-tomato ratio is 1 large onion per 1 kilogram of vegetables. You'll also need black peppercorns, dill (preferably parasol), coarse salt, cane sugar, 9% vinegar, and a bay leaf. The traditional recipe doesn't use garlic.

Place thinly sliced ​​white onions and well-washed tomatoes directly into a glass container. Pour boiling water over the vegetables, then return the seasoned water to the pan. Add spices, coarse salt, and cane sugar. After boiling for five minutes, pour the broth into the jars containing the tomatoes and marinate with vinegar.

Sliced ​​tomatoes with onions

This recipe is ideal for processing overripe tomatoes with blemishes or dents. Cut the tomatoes into 2-4 pieces, removing the stem and any rot. Cut the onion into large rounds.

To add piquancy to the marinade, prepare the following spices:

• dill umbrellas;
• peeled parsley root;
• bay leaf;
• black peppercorns.

Place the spices, a third of the onion, and a bay leaf in the bottom of the sterilized jars. Next, pack the tomato halves tightly into the jars, leaving 1.5 centimeters of space above the jar's neck. Place the onions on top.

Fill the jars with boiling water and cover with a lid. Let the diced tomatoes simmer for 20 minutes. Meanwhile, prepare the marinade. Pour water into a saucepan, add salt, sugar, and peppercorns. Boil for 5 minutes.

Place strainer-style lids on the cooled jars of tomatoes, and drain the water. Next, pour the marinade over the jars and add vinegar. All that's left to do is roll up the jars, and your delicious winter preserves are ready.

Green vegetables with onions

An original recipe using unripe tomatoes. This recipe is perfect for residents of northern regions, who harvest tomatoes that haven't had time to ripen or turn red by the end of the year.

Cut the onions into strips, quarter the tomatoes, and grate the carrots on a coarse grater. Place the vegetables in a non-stick pan. Season with salt and let the vegetables sit for 40 minutes.

Next, add white cane sugar and sunflower oil to the vegetable mixture and stir. Fry the vegetable mixture over low heat for 20 minutes.

Next, the savory appetizer is placed in sterilized jars, the vinegar is dissolved, and the jars are sealed. The green vegetables and onions are ready.

Let's prepare sweet pickled tomatoes

Sweet Tomatoes will be a wonderful addition to your collection of winter preservesThe spices are minimal: bay leaf, cloves, cinnamon stick, allspice, and black peppercorns. The sugar, salt, and water ratio is 200 grams of sugar to 2 tablespoons of salt and 1.5 liters of water. This marinade requires 2 kilograms of tomatoes.

Tomatoes for canned tomatoes should be small. Pack the vegetables tightly into sterilized jars. Pour boiling water over them and let them steep for 20 minutes. Meanwhile, prepare the marinade. Bring the water to a boil, then add salt, sugar, and all the spices. Cook for 5 minutes. Drain the first bit of boiling water from the jars, then pour the marinade over the tomatoes and season with vinegar. The sweet treat is ready.

A winter recipe without sterilization

An example of a quick winter preserve, a recipe that maximizes vitamin retention. In this case, the vegetables are steeped in boiling water only once. Tomatoes, spices, and onions are added to the jars at the same time. For a three-liter jar, use 2 tablespoons of 9% vinegar.

Screw caps can be used.

It is best to store jars of treats in the refrigerator or cellar.

With onions, horseradish and spices

The brine in this recipe is tart and very tasty, it is clear, and the tomatoes are preserved whole and with the skins.

Place horseradish leaves and white onion slices at the bottom of the jar, followed by tomatoes and garlic cloves. Place dill sprigs and a currant leaf at the mouth of the jar. Pour boiling water over the vegetables twice.

With bell pepper

Traditionally, bell peppers are most often used in sweet variations of canned tomatoes.

The vegetables are placed in the jars in stages, with the pepper strips and onions placed at the bottom, followed by the tomatoes. The brine is prepared separately, using cloves, black and allspice peas, currant leaves, and dill as seasonings.

Marinate with garlic

Garlic cloves are a favorite seasoning for various types of brines and marinades. It's believed that using whole garlic cloves will help preserves last longer than using chopped garlic.

Evenly distribute the garlic cloves in the jar containing the mixture: place them on the bottom, in the center, and on top of the tomatoes. The garlic brine is flavored with bay leaves, currant leaves, and horseradish; for a piquant touch, add a sprig of basil.

With onions and carrots

Pickled carrots have a unique flavor; the orange slices decorate the jar. Traditionally, carrots are sliced ​​into rounds, although some recipes call for julienne, such as those used in green tomato preserves.

Use white onions, slice them into rounds, and place them in a single layer in the jar with the carrots. The marinade is boiled and drained twice during sterilization.

Sweet tomato slices with onion rings

Large salad tomatoes and overripe tomatoes for canning are cut into wedges and quarters. If you decide to cook tomatoes in a sweet brine, then arrange the onion rings evenly, carefully distributing them throughout the container. For every liter of brine, add 150 grams of white cane sugar and 1 tablespoon of coarse salt.

Tomato slices are poured once with boiling marinade and the delicacy is immediately seasoned with vinegar.

Finger-licking good recipe

A recipe with a “secret composition” or unique cooking technology.

These preparations often feature assorted vegetables. Besides tomatoes, the marinade also includes carrot slices, bell pepper shavings, cauliflower florets, and broccoli. Basil and parsley provide a distinct piquant flavor. Sweet versions are complemented with mint and cinnamon sticks.

With the addition of citric acid

Chefs use citric or malic acid as a substitute for vinegar. This change does not reduce the shelf life of the product. The preservative is added to the marinade at the very end of cooking.

Duration and storage conditions

Rules for storing homemade preserves:

1. Optimum temperature +15-+18 WITH.
2. The room should be dark.
3. Limit oxygen supply.

After opening the container with the delicacy, store the preparation in the refrigerator for no more than a week. If the preparation technology and storage conditions are followed, tomatoes marinated with onions in glass jars can be stored for several years.