15 simple recipes for pickling tomatoes in jars for the winter

When preparing for winter, it's important to ensure you always have tasty and healthy foods on your table. This is especially true for fruits and vegetables, which are difficult to find during the cold season. To help, we offer the best pickled tomatoes, varying in difficulty, preparation methods, and additional ingredients. Every home cook should easily find a recipe to suit their needs.

Peculiarities of pickling tomatoes

For pickling tomatoes winter Both cold and hot methods can be used. Each has its own characteristics and advantages. Tomatoes salted using the hot method are practically undemanding to storage conditions, while cold ones contain a greater amount of nutrients.

In addition to the main ingredient—tomatoes—additional ingredients are used during pickling to enhance the product's flavor and aroma. Herbs, spices, and aromatic plant leaves are often added. Glass jars or wooden barrels are the preferred containers.

The most popular and sought-after method is hot pickling. It's also the simplest. In this case, place the desired amount of salt, sugar, dill, garlic, and aromatic leaves in the bottom of a sterilized glass jar. Then add the tomatoes. Next, pour boiling brine into the jar, sterilize, and seal with metal lids.

The cold salting method uses barrels, preferably oak ones.

They are filled with tomatoes, then topped with cooled brine. Then they are covered with a lid and pressed down with a weight.

There's another method for pickling tomatoes, but it's less common. This is the dry method, which involves placing the tomatoes in a barrel, generously sprinkling each layer with coarse salt.

Selecting and preparing the main ingredients

First of all, you should choose the right tomato varieties that are best suited for pickling for the winter.

Chaika is a variety characterized by round, vibrant red fruits. It ripens early.

Rio Grande – red, ovoid fruits. A mid-season variety for open ground and greenhouses.

Volgogradsky is a tomato variety with a round, slightly flat shape and a rich red color.

Other varieties of tomatoes suitable for pickling include:

• Little Red Riding Hood;
• Fun;
• Scarlet candles;
• Moscow delicacy;
• Wonder of the world.

When choosing tomatoes for winter pickling, you need to consider the basic requirements that apply to them:

• small size of fruits (such that they easily pass through the neck of a glass container);
• small grains;
• dense skin and pulp;
• high carbohydrate content;
• good preservation of fruits;
• ripening in large batches;
• maximum resistance to pathogenic flora.

Preparing tomatoes for pickling is simple. Rinse them in cold water, dry them, and then carefully remove the stems and stalks. However, some recipes recommend leaving the stems on.

Delicious recipes for pickled tomatoes

Culinary experts have developed many recipes for preserving salted tomatoes for the winter. Let's look at the most successful ones.

A classic recipe for finger-licking goodness

This easy recipe is easy for any home cook. Pickled tomatoes look amazing and taste delicious. You'll need the following ingredients:

• 3 kg of ripe, juicy tomatoes of a distinctive red color;
• 1 head of garlic;
• fresh herbs;
• onions;
• 3 tbsp. refined sunflower oil.

To prepare the marinade for pickling, you need:

• 3 liters of water - you can use filtered tap water or still mineral water;
• 7 tbsp. granulated sugar;
• 3 tbsp coarse salt;
• 5-6 peas of black hot and allspice;
• a glass of table vinegar;
• 3 medium sized bay leaves.

During the cooking process you need to:

1. Wash the tomatoes.
2. Peel and wash the onions, cut them into thin rings.
3. Prepare glass jars by heating them in the oven or over steam to sterilize.
4. Wash and chop the greens.
5. Peel the garlic. Chop the large cloves, leaving the small ones as is.
6. Place herbs and garlic on the bottom of a glass container and add vegetable oil.
7. Then lay out the tomatoes and onion rings in successive layers, up to the neck of the container.
8. Prepare the marinade by dissolving salt and sugar in water, adding bay leaves and peppercorns. After boiling, add vinegar.
9. Cool the prepared marinade to 70-80 degrees and pour it over the tomatoes and onions.
10. Sterilize the containers in a large saucepan for fifteen minutes.

Sweet and salty tomatoes without sterilization

It's easy to prepare tomatoes with a pleasant salty-sweet taste.

The ingredients you will need are:

• 1 kg ripe firm tomatoes;
• fresh celery greens;
• a few peppercorns (allspice and hot);
• 7 tbsp. granulated sugar;
• 2 tbsp. salt;
• 2 bay leaves;
• 3-5 carnation buds;
• a spoonful of citric acid.

You need to prepare in the following order:

1. Place celery, bay leaf, cloves, hot peppercorns and allspice peas on the bottom of a sterilized jar.
2. Make one puncture in each tomato with a needle or toothpick, then place them in a jar.
3. Pour boiling water into the container with tomatoes and spices, cover with a lid and leave for twenty minutes.
4. Drain the water into a separate container, add sugar and salt. Bring to a boil to form a marinade.
5. Add citric acid to a jar filled with tomatoes, which will act as a preservative.
6. Pour boiling marinade over vegetables and spices.
7. Roll up the containers with airtight lids.

A simple recipe for cold-pickled tomatoes in 3-liter jars without vinegar.

To make this recipe at home, you need to prepare the following ingredients:

• one and a half kilos of tomatoes;
• one and a half liters of water;
• 2 ripe bell peppers;
• 3 dill umbrellas;
• a bunch of parsley;
• horseradish leaf;
• 2 tbsp. coarse table salt.

The culinary process consists of the following stages:

1. Place horseradish leaf, parsley and dill in sequence at the bottom of a three-liter glass container.
2. Wash the bell peppers, cut them in half, and remove the seeds. Then chop them using your preferred method.
3. Wash the tomatoes, dry them and make holes in each fruit.
4. Place tomatoes and chopped peppers in alternating layers until the jar is full.
5. Dissolve table salt in cool boiled water.
6. Pour the resulting cold brine over the tomatoes in the jar.
7. Close with airtight lids.

Salt the tomatoes with vinegar and onions

The following tomato pickling recipe takes a little time. You'll need:

• 1 kg of tomatoes;
• 2 tbsp. salt;
• 1 tbsp. sugar;
• 1 sweet pepper;
• 2 large garlic cloves;
• 1 onion;
• 1 tbsp. 9% table vinegar;
• 1 medium sized bay leaf.

To prepare the marinade, you will need a few peas of allspice and black pepper, a couple of dill umbrellas and mustard seeds.

Preparation procedure:

1. Peel and wash the onion, cut into medium-thick rings. Place in the bottom of a glass jar.
2. Peel the garlic cloves and add to the onion.
3. Wash the sweet pepper, remove the stem and seeds, cut into several pieces and place in a jar.
4. Place the tomatoes approximately halfway up the container.
5. Place another layer of onion rings.
6. Add a chopped clove of garlic on top.
7. Fill the other half of the jar with tomatoes.
8. Place the topmost layer of onion rings.
9. Bring water to a boil and pour into the jar, covering all ingredients.
10. After fifteen minutes, pour the liquid into a separate container to prepare the brine with the addition of salt and sugar.
11. After boiling, mix with vinegar.
12. Pour the hot brine into the jars and close.

Green tomatoes, like those from a barrel

Unripe fruits make a wonderful preserve, which is not inferior in taste to barrel tomatoes.

To prepare you will need:

• a kilo of unripe green tomatoes;
• one and a half liters of water;
• 2-3 cherry, horseradish and currant leaves;
• 10 small garlic cloves;
• 15 black peppercorns;
• one and a half tablespoons of sugar and salt;
• mustard or mustard powder (to taste).

What you need to do:

1. Wash and dry green tomatoes slightly.
2. Peel the garlic cloves and cut into several slices.
3. Place the dill umbrellas, peppercorns and chopped garlic (half of the total amount) on the bottom of the container.
4. Add aromatic leaves.
5. Place the tomatoes in layers. After a few layers, add the remaining garlic.
6. Place another horseradish leaf on top.
7. Make a marinade by dissolving sugar, salt and mustard in water.
8. Stir the marinade until the ingredients are completely dissolved. Pour into the jar with the tomatoes, filling it to the top.

Hot pickling with citric acid

Tomatoes prepared according to this recipe will keep well and delight you with their piquant taste.

List of ingredients needed:

• 2 kilos of tomatoes;
• one and a half liters of water;
• 2-3 onions;
• 2 garlic cloves;
• 3 tbsp. granulated sugar;
• 1.5 tbsp coarse salt;
• 2-3 sweet bell peppers;
• 2 cloves;
• 5-6 peppercorns;
• 1 tsp citric acid;
• several bay and cherry leaves.

Cooking steps:

1. Wash the jars with soda and sterilize in the oven (or over steam).
2. Place a quarter of an onion, a whole small bell pepper, cherry and bay leaves, peppercorns, garlic and cloves on the bottom of the container.
3. Place pre-pierced tomatoes.
4. Pour boiling water into the container, cover with a lid and leave for ten minutes.
5. Using a perforated lid, drain the water into a saucepan. Dissolve the sugar, salt, and citric acid, then bring to a boil.
6. Fill the container with brine and seal.

Recipe with carrot tops

Adding carrot tops creates an attractive appearance and a sophisticated flavor.

You need to prepare the following products:

• a kilogram of tomatoes;
• a bunch of carrot tops;
• 4 tbsp. sugar;
• 1 tbsp. salt;
• 1 tsp citric acid;
• 1 umbrella of dill;
• 1 clove;
• 5 black peppercorns;
• 3 garlic cloves;
• 1 bay leaf.

Method of preparation:

1. Place peppercorns, garlic and cloves in a pre-sterilized glass jar.
2. Wash dill and carrot tops thoroughly.
3. Add them to the jar.
4. Make holes in the tomatoes at the stem end and place them in the jar right up to the top.
5. Place the second bunch of carrot tops on top.
6. Pour boiling water over and cover with lids.
7. Warm up for twenty minutes.
8. Pour the liquid into a saucepan and use it to make the marinade. Add salt and sugar, then bring to a boil.
9. Add citric acid and turn off the stove.
10. Pour into glass containers and seal with pre-sterilized lids.

Pickled cherry tomatoes with garlic and bell pepper

Miniature tomatoes Cherry tomatoes are ideal for winter preparationsYou need to prepare the following ingredients:

• 300 g small cherry tomatoes;
• 1 bell pepper;
• 1 onion;
• 3 allspice peas;
• 2 tsp granulated sugar;
• 3/4 tsp table salt;
• 2 tsp 9% vinegar;
• to taste - parsley, dill, horseradish root or leaves.

Process:

1. Wash vegetables and herbs under running cool water, then dry lightly on a kitchen towel.
2. Remove stems and seeds from bell peppers.
3. Peel the onions.
4. Wash glass jars with soda and sterilize in the oven (or over steam).
5. Place peppercorns, dill and horseradish on the bottom of the containers, and add other spices as desired.
6. Cut the onion and bell pepper into rings.
7. Make a hole in the base of each tomato.
8. Place the tomatoes, chopped peppers, and onions into the container one at a time, filling as much of the usable space as possible.
9. Pour boiling water over the contents of the jar and cover with a lid.
10. Let it sit for fifteen minutes and then pour the liquid into a saucepan. This is most easily done using a special lid with holes.
11. Add sugar and salt to the water and wait until it boils.
12. Fill the container with tomatoes and additional ingredients with the prepared brine.
13. Seal jars securely using tin or screw-on lids.
14. After it has cooled completely, wrap it in a towel and store it in the pantry.

Lightly salted green tomatoes with apples

The flavor of unripe tomatoes pairs well with apples. For this winter snack, you'll need:

• two kilos of green tomatoes;
• a kilogram of apples of any variety;
• garlic;
• one umbrella of dill, one leaf of horseradish and one leaf of hot red pepper;
• two tablespoons of coarse salt;
• a spoonful of sugar;
• spices to taste.

Sequential cooking process:

1. Place fresh herbs, allspice, bay leaf and garlic on the bottom of an enamel container.
2. Next comes a layer of green tomatoes, cut in half. They should be roughly the same size.
3. Peel the apples, cut into thin slices and place as the next layer.
4. Alternate layers of tomatoes and apples, filling to the top.
5. Place hot pepper, garlic and herbs between the layers.
6. To prepare the marinade, dissolve the spices in boiling water.
7. Pour hot marinade over the container and cover it with a plate, put some weight on it and put it in a warm place.

Lightly salted green tomatoes with apples will be ready in three days.

Salting tomatoes with spices

A variety of spices will give salted tomatoes a piquant aroma.

To prepare the preparation you will need:

• a kilo of ripe tomatoes with a dense texture;
• 2 tbsp. salt;
• 1 tbsp. sugar;
• 1 tbsp. 9% vinegar;
• 3 bay leaves;
• 10 allspice peas;
• 3 cherry and currant leaves;
• 1 umbrella of dill;
• 5 cloves of garlic.

Fill a glass jar with tomatoes, first piercing the base of each one. To prepare the savory marinade, boil water and dissolve all the spices listed above. Pour the hot marinade over the jar. Seal with airtight lids.

Belarusian recipe

A Belarusian recipe for pickling tomatoes for the winter is quite popular. For this recipe, you'll need:

• a kilo of ripe, firm and elastic tomatoes;
• 1.5 tbsp. table salt;
• 6 tbsp. granulated sugar;
• 1 tsp citric acid;
• 5 black hot peppercorns;
• fresh celery, parsley and dill;
• 1/2 tsp mustard seeds.

It’s prepared simply and quickly:

1. Line the bottom of a sterilized glass container with aromatic herbs - dill, celery and parsley.
2. Place the tomatoes tightly, but without pressing too much.
3. Pour boiling water over it.
4. Cover with sterile metal lids.
5. When the container becomes barely warm, drain the water into a saucepan.
6. Sprinkle dry spices on top of the tomatoes.
7. Fill the jars with boiling water again and roll them up.

Spicy salty snack

This recipe focuses on the following ingredients:

• 1 kg of tomatoes;
• 2-3 pieces of red hot pepper;
• 1 tbsp coarse salt;
• 5 dill umbrellas;
• 2 garlic cloves.

The preparation consists of several stages. You need:

1. Line the bottom of a glass jar with dill sprigs. You can substitute celery, parsley, or horseradish leaves if desired.
2. Peel the garlic and add it to the greens whole or cut into pieces if the cloves are large.
3. Add red hot peppers whole, without cutting into pieces.
4. Place the tomatoes up to the neck of the jar.
5. Place the remaining greens and sprinkle with salt.
6. Fill the container with cold water.
7. Cover and place in a cool, dark place for 3-4 days until the vegetables become soft and acquire a subtle aroma.
8. After this period, place the jars in the refrigerator or cool cellar.

Quick recipe

To prepare delicious salted tomatoes while saving time, you need to:

• a kilogram of vegetables;
• one and a half liters of water;
• two and a half tablespoons of salt;
• two spoons of sugar;
• vinegar;
• 3 aromatic blackcurrant leaves;
• 2 garlic cloves;
• a couple of sprigs of dill with seeds;
• a pinch of cinnamon.

Cooking sequence:

1. Wash the tomatoes, dry them slightly and pierce them at the base.
2. Peel the garlic cloves and slice thinly.
3. Squeeze some juice from the garlic, pressing the slices lightly with a knife.
4. Soak currant leaves and dill umbels in warm salted water for half an hour.
5. Place garlic, dill and currant leaves one by one into a sterilized jar and pour out the water in which they were soaked.
6. Make a brine from water, salt, sugar, cinnamon and vinegar.
7. Place the tomatoes in a jar and pour hot brine over them.
8. Close the container with an airtight lid.

Pickled tomatoes with garlic

The following recipe requires the following ingredients:

• a kilo of tomatoes;
• a liter of water;
• 5 tbsp. granulated sugar;
• a large spoon of salt;
• a couple of medium-sized heads of garlic.

The appetizer should be prepared in the following order:

1. Wash the tomatoes and peel the garlic.
2. For the marinade, dissolve salt and sugar in boiling water, then cool to room temperature.
3. Carefully cut off the top of each tomato.
4. Make three small cuts in each fruit to stuff with garlic.
5. Cut the garlic into 2-3 pieces and stuff the tomatoes with them.
6. Fill a glass container with tomatoes.
7. Pour cold brine over.
8. Close securely with metal lids.

Salted tomatoes without rolling

The following recipe is also worthy of the attention of many housewives. To make it, you'll need the following ingredients:

• 6 kg of ripe tomatoes;
• 6 liters of water;
• 3 heads of garlic;
• 6 leaves each of horseradish, currant and cherry;
• 1.5 cups of table salt;
• 0.5 cups of granulated sugar;
• 6 pieces of cloves and bay leaves;
• 15 black peppercorns.

First, prepare the marinade by adding salt and sugar, cloves, bay leaves, and peppercorns to water. Mix the ingredients, bring to a boil, and let cool.

Then proceed to the next stages of preparation:

1. Place dill, garlic and prepared aromatic leaves in glass jars.
2. Place the tomatoes up to the middle of the container.
3. Add the herbs and garlic again.
4. Place tomatoes up to the top of the container.
5. Pour cool marinade over and cover with airtight plastic lids, previously sterilized.

Terms and conditions for storing blanks

Tomato preparations that have undergone heat treatment can be stored reliably for two to three years. They can be kept in apartment — namely, in the pantry, on the balcony or in the kitchen cabinet.

Uncooked snacks have a much shorter shelf life and are stored exclusively in the refrigerator. Products with added mustard and vinegar have a shelf life of ten days, while those without these ingredients last, on average, no longer than three days.