The most delicious recipes for pickling tomatoes and plums for the winter, with and without vinegar, and storage

To make up for the shortage of fresh vegetables during the cold season, many people preserve tomatoes in the summer. However, for those looking to add variety to their canning, there are recipes for tomatoes and plums for the winter. This is an unusual product that you can use to delight your family and friends during the cold season.

Selecting a variety of tomatoes and plums

When selecting fruits and vegetables for preserves, it's important to choose tomatoes with particular care, as plums tend to have a richly sweet flavor. To avoid the product being too cloying, the tomatoes shouldn't be too sweet.

Small, oblong fruits are best. Tomatoes should have thick skins. Any variety of vegetables and fruits can be used for winter storage.

Everyone has the opportunity to make an independent choice based on their own preferences.

Prepare the ingredients

Although each recipe uses different ingredients, each one has specific steps for preparing them:

1. Plums, tomatoes and herbs must be thoroughly washed and dried at room temperature.
2. For preparation, you should select table vinegar with a strength of up to 9% in advance.
3. All additional ingredients (vegetables and fruits) must be washed and dried.
4. Most recipes call for garlic. You can add it based on personal preference, but two cloves are enough for one three-liter jar.

How to prepare tomatoes and plums for the winter

There are many different recipes for preserving tomatoes and plums for the winter. Since everyone has their own taste preferences, only the most popular ones will be listed below.

Classic pickling recipe

Ingredients required:

• 1.7 kilograms of tomatoes;
• 0.5 kilograms of plums;
• 1-2 horseradish leaves;
• 7-8 cherry leaves;
• 6-8 black peppercorns;
• 1 tablespoon of salt;
• 2 tablespoons of refined sugar.

Cooking steps:

1. Wash a three-liter glass jar.
2. Place vegetables and fruits compactly in it.
3. Add refined sugar and salt (add salt before adding sugar).
4. Mix the liquid thoroughly and pour into the container with the fruits.
5. Place leaves and peppercorns on top.
6. Close the container with a plastic lid.
7. After exactly 24 hours, roll it up with a tin lid.
8. Place the resulting product in a place where daylight does not penetrate for 60-70 days.

Tomatoes marinated with plums

Ingredients required:

• 1 kilogram of tomatoes;
• 0.5 kilograms of plums;
• 1 small onion;
• 6-8 black peppercorns;
• 2-3 sprigs of dill;
• 2 garlic cloves;
• 2 tablespoons of salt;
• 4 tablespoons of refined sugar;
• 50 milliliters of table vinegar.

Cooking steps:

1. Wash a glass jar (three-liter).
2. Place an onion, cut into rings or half rings, compactly on the bottom.
3. Place dill sprigs and garlic cloves on top.
4. Pour in boiling water and let the resulting mixture steep for a third of an hour.
5. Pour the contents of the container into a small saucepan, add refined sugar, salt, pepper and table vinegar.
6. Boil the resulting mixture for several minutes.
7. Place vegetables and fruits in the same jar.
8. Pour the boiling marinade over the fruits.
9. Roll up the container and leave it in a cool place where there is no daylight.

Recipe with herbs

Ingredients required:

• 1.2 kilograms of tomatoes;
• 0.4 kilograms of plums;
• 1 onion;
• 2-3 heads of garlic;
• 5-7 black peppercorns;
• 5 allspice peas;
• 3 sprigs of dill;
• 1-2 horseradish leaves;
• 4 tablespoons of refined sugar;
• 3 tablespoons of salt;
• 2 bay leaves;
• 0.1 liters of table vinegar.

Cooking steps:

1. Wash the fruits thoroughly and pierce them with toothpicks.
2. Wash the greens.
3. Place dill with horseradish leaves, garlic cloves, pepper and bay leaves in a pre-sterilized glass jar.
4. Place vegetables and fruits on top.
5. Cut the onion into rings or half rings and place in a container between the fruits.
6. Pour boiling water over the resulting mixture.
7. Pour out the liquid.
8. Pour boiling water over the fruits again.
9. After a quarter of an hour, pour the second liquid into a small saucepan and bring to a boil.
10. Add refined sugar, salt and table vinegar to boiling water.
11. Return the liquid back to the container with the fruit.
12. Roll it up and leave it under a blanket for about 2-3 hours.
13. Place the cooled product in a cool place where it is not exposed to daylight.

With prunes

Ingredients required:

• 1.3 kilograms of tomatoes;
• 0.4 kilograms of prunes;
• 5-7 allspice peas;
• any greens;
• 2 tablespoons of salt;
• 4 tablespoons of refined sugar.

Cooking steps:

1. Wash a three-liter glass jar.
2. Place clean tomatoes and dried fruits inside.
3. Salt the water, add refined sugar and mix thoroughly.
4. Pour the liquid over the fruits.
5. Place herbs of your choice on top.
6. Leave the jar, tightly closed with a plastic lid, for 24 hours.
7. Roll it up with a metal lid.
8. Leave the product in a cool place away from daylight.

Canned tomatoes with cherry plum

Ingredients required:

• 1 kilogram of tomatoes;
• 0.5 kilograms of cherry plum;
• any greens;
• 4-5 allspice peas;
• 2 pieces of dried cloves;
• 2 heads of garlic;
• 1 bell pepper;
• 1 bay leaf;
• 0.5 tablespoon of salt;
• 1 tablespoon of refined sugar.

Cooking steps:

1. Place the selected herbs, garlic cloves and spices on the bottom of a pre-sterilized glass jar.
2. Place tomatoes, cherry plums and a few pieces of bell pepper on top.
3. Pour boiling water over the mixture.
4. Cover the container with a plastic lid and leave for a quarter of an hour.
5. Pour the liquid into a small saucepan.
6. Add salt, refined sugar and bay leaf and simmer over low heat for a few minutes.
7. Return the resulting liquid back to the vegetables and fruits.
8. After a quarter of an hour, continue preserving by rolling up the container.
9. Turn it over and cover it with a blanket.
10. After 2-3 hours, place the container in a cool place where there is no daylight.

Without vinegar

Ingredients required:

• 2 kilograms of tomatoes;
• 0.5 kilograms of plums;
• 4-5 black peppercorns;
• 3 allspice peas;
• 2 pieces of dried cloves;
• 1 bay leaf;
• 0.15 kilograms of refined sugar;
• 2 tablespoons of salt.

Cooking steps:

1. Place bay leaves, dried cloves, allspice and black pepper on the bottom of a pre-sterilized glass jar.
2. Next, place vegetables and fruits there.
3. Pour boiling water over the fruits.
4. After a quarter of an hour, transfer the liquid to a small saucepan.
5. Next, add refined sugar and salt and bring to a boil.
6. Place the marinade back into the container with the fruit.
7. Roll up the container, turn it upside down and cover it with a thick blanket.
8. After 2-3 hours, place the product in a cool, dark place.

Rules for storing blanks

There are several rules that, if followed, will ensure the preservation of your preparations for the longest possible period:

• the storage area must have a high level of humidity;
• pickles must be kept in a room with a low temperature;
• the container with pickles should not be exposed to sunlight or daylight;
• The atmosphere in which the product is stored must be sterile.