Cold pickling of tomatoes in jars without vinegar

A huge number of people often pamper themselves and their loved ones with a variety of dishes that have a pronounced taste (very spicy, salty or sweet). Sometimes you look at a photo or video on the Internet and immediately want something salty or sour.

Homemade vegetable pickles will help you with this desire and will perfectly satisfy all your needs. And one of the main vegetables in this category is the tomato.

This vegetable not only has excellent taste, but is also very beneficial for the human body. It contains high amounts of the antioxidant lycopene, which prevents the formation of cancer cells.

Therefore, given all the usefulness of this vegetable, there are a huge number of recipes for its preservation. From tomatoes you can make ketchup, adjika, various salads, preserve vegetables with mustard, cinnamon, in their own or apple juice, roll up small cherry tomatoes or use green fruits...

Some recipes use vinegar, but frequent use of it has a negative impact on a person’s well-being.

There are many methods of preservation: some offer cold salted tomatoes in jars without vinegar, while others, on the contrary, do not provide for preservation under a lid for a long time. Someone adds aspirin or acetyl to the recipe - as many housewives, as many recipes!

Tomatoes without vinegar with citric acid

Cooking time: 60 minutes

Number of servings: 15

Energy value

Per 100 g of finished product:

• calories – 19 kcal;
• proteins – 0.3 g;
• fats – 0 g;
• carbohydrates – 4.6 g.

Ingredients

• tomatoes – 1.5 kg;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.

Step-by-step preparation

1. Choose small fruits. If you still get large tomatoes, then they need to be cut into slices.
2. Wash the tomatoes thoroughly.
3. Place the fruits in the jar as tightly as possible.
4. Pour boiling water over it. Let stand for 10 minutes, drain the water into a saucepan, add salt and sugar, and bring the brine to a boil.
5. Pour hot brine over the tomatoes again, add citric acid at the tip of a knife and immediately roll up quickly.
6. Cover with a warm blanket and leave until completely cool.
7. Store as usual canned food (in a cellar, pantry, closet).

Important: sterilization of jars is necessary to remove microorganisms and the preservation is not lost.

This recipe does not use any special spices, but this does not make the taste of the rolled tomatoes any less rich.

Rolling tomatoes without vinegar: 7 best recipes

Roll up tomatoes without vinegar

Ingredients (per 3 liter jar): • 5 tbsp. l. heaped sugar, • 1 tbsp. l. salt without a slide, • 1 tsp. citric acid.

From spices: • garlic 2-3 cloves, • peppercorns, • cloves, • cinnamon pieces.

Preparation: Place the tomatoes in a jar. Pour boiling water over, let cool, drain the water. Pour salt, sugar and citric acid into a jar. Pour boiling water over again and roll up.

I did this last year, but I didn’t have any spices on hand and didn’t expect it to turn out so well. The tomatoes turn out sweetish and not at all spicy. You can't even feel the acid. Very good for those who cannot have vinegar. Very unexpected - add cinnamon.

It was a revelation for me. It did its job and improved the taste of the tomatoes. They drank the brine as soon as the jar was opened.

For a liter jar - 2 tbsp sugar. level spoons, salt - a little more than half a tablespoon, and a coffee spoon of citric acid.

Tomatoes for the winter without vinegar

Housewives prepare tasty and aromatic tomatoes in jars for a winter feast in almost every home. Some people prefer spicy tomatoes, some like sweet and sour ones, some like salty ones.

Every housewife has her favorite recipes in her arsenal, depending on her taste preferences and health status.

Those suffering from dysfunctions of the digestive system are not recommended to eat spicy tomatoes canned with vinegar; they can be replaced with equally tasty tomatoes prepared without the addition of this sour spice.

RECIPE FOR TOMATOES WITH FRUIT WITHOUT VINEGAR FOR THE WINTER

Ordinary apples can be a complete replacement for table vinegar. Culinary experts recommend using sour varieties of apples for this preservation; you can also use insufficiently ripe fruits.

For this fruit and vegetable platter you should prepare:

• apples at the rate of 2 pieces for each three-liter jar;
• cherry leaf;
• hot pepper;
• a little allspice;
• dill, parsley;
• 30 g table salt;
• Bay leaf.

To prepare pickling, follow the following sequence of actions: Prepare glass containers: wash, sterilize. Spices are placed at the bottom of each jar. The washed apples are cut into 4 parts, the core is removed, and the prepared fruit is placed on the bottom of the jar.

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Place dense tomatoes on top, cover with a sprig of parsley, add chopped hot pepper (1/3 for each jar).

Pour boiling water over and leave for a few minutes, covered with lids. After cooling, drain the water, bring to a boil again, and pour in the tomatoes.

Before pouring boiling water over the tomatoes for the third time, add 3 tablespoons of salt and sugar to each container. Roll up and wrap tightly with a warm cloth until completely cool.

These special tomatoes are allowed for consumption even by those who have a history of erosive lesions of the mucous membrane of the stomach and intestines.

TOMATOES WITHOUT VINEGAR: RECIPE WITH BERRIES

Canning tomatoes for the winter without vinegar and sterilization, but with the addition of berries, is considered no less tasty and healthy. Culinary experts recommend using black or red currants and blackberries.

The problem is that black currants ripen much earlier than tomatoes reach the required degree of ripeness, so you can use frozen berries. For these canned tomatoes you should prepare:

• currants or blackberries;
• bell pepper;
• a bunch of parsley;
• Bay leaf;
• firm tomatoes;
• salt;
• sugar;
• allspice.

Step-by-step canning recipe: Wash the tomatoes thoroughly, sort them, and separate spoiled vegetables. Place bell peppers on the bottom of clean and sterilized jars at the rate of one per three-liter jar. The grains are first removed, and each pepper is cut into 4 parts.

Place the tomatoes to the top of the jar, leaving some space for a small bunch of parsley. Pour a handful of berries into each container, shaking the jar a little to evenly distribute the berries between the tomatoes.

Cover the tomatoes with parsley, pour boiling water over them, and leave for a few minutes. Drain the liquid, bring to a boil, and refill the tomatoes.

Before the last filling, 50 g of salt and sugar, a bay leaf and several peas of allspice are added to each jar.

Pour boiling water, roll up the jars, turn them over, and leave until cool. Such preservation is cooled at natural temperature during the day.

SALTED PRESERVATION OF TOMATOES WITHOUT VINEGAR

Lovers of salty tomatoes without a sweet aftertaste and extra spiciness will like the recipe, according to which tomatoes are canned only with the addition of salt and using sterilization. They taste like regular tomato juice, and they are no less beneficial.

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For this winter snack you should prepare:

• tomatoes;
• salt;
• water.

Canning sequence: Wash the tomatoes thoroughly with strong water. If there are tails left on tomatoes collected from the garden, they are not removed - this will give the preparation a special aroma.

Three-liter glass containers are washed and sterilized. Tomatoes are placed in prepared containers and a heaped tablespoon of salt is poured on top.

The jars are placed in a container for sterilization, water is poured into 2/3 of the jars. Cold, unboiled water is poured into each jar and covered with a lid.

After the water boils, reduce the heat and sterilize the jars for another 50 minutes. After the time has passed, the jars are sealed, turned over, and left to cool.

These tomatoes should be eaten no earlier than after one month. Such tomatoes should brew and soak well.

SWEET AND SOUR TOMATOES: RECIPE WITHOUT VINEGAR

This recipe is not much different from the traditional aromatic pickling method, except that the tomatoes are prepared without adding vinegar.

Ingredients:

• 3 kg of ripe tomatoes;
• several cloves of garlic;
• a couple of sprigs of dill;
• several leaves of currants, cherries;
• peppercorns;
• 1½ tablespoons salt;
• 2½ tablespoons sugar.

Preparation:

1. Three-liter containers are thoroughly washed and sterilized.
2. Herbs, spices, garlic are placed at the bottom of each jar, and tomatoes are placed to the top.
3. Pour boiling water over the tomatoes and leave for 20 minutes.
4. The water is drained, brought to a boil again, poured in the tomatoes, and left for a quarter of an hour.
5. At the last boiling, salt and sugar are added, and half a teaspoon of citric acid is placed in each jar.
6. Fill with boiling brine, roll up the jars, turn over and cool.

Such tomatoes can be served a month and a half after canning, since it is necessary to give them time to marinate.

CANNING TOMATOES WITHOUT VINEGAR IN HONEY-LEMON MARINADE

Fragrant and especially spicy tomatoes are obtained in a honey-lemon marinade. These tomatoes are prepared without adding vinegar, since lemon serves as a preservative in this recipe.

For this savory dish you should prepare the following ingredients:

• 1½ kg small tomatoes;
• 100 g honey;
• a couple of large lemons;
• cilantro, celery;
• 4 cloves of garlic;
• chilli;
• salt;
• vegetable oil.

Canning method:

1. Wash the tomatoes thoroughly, blanch in boiling water for a minute, and remove the skin.
2. Place greens, a piece of chili pepper, and garlic at the bottom of prepared liter jars.
3. Place tomatoes to the top, pour boiling water over them, and leave for a few minutes.
4. Juice is squeezed out of lemons, salt and honey are added.
5. Pour water from the jars into a container with the honey-lemon mixture, mix the brine, bring to a boil and pour in the tomatoes in the jars.
6. Roll up, turn over and wrap until cool.

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This recipe is easy to prepare and is absolutely harmless for the elderly and children. It is not recommended to preserve such tomatoes only for those who have a history of allergies to bee products or citrus fruits.

These tomatoes can also be prepared using a quick recipe. To do this, herbs, garlic and spices are passed through a meat grinder, salt, lemon juice and honey are added.

Prepared tomatoes are poured with this marinade and left in the refrigerator for 12 hours. Then they are transferred to clean jars, covered with lids and left in a cool place for storage.

THE SIMPLE RECIPE FOR CANNING TOMATOES FOR THE WINTER WITHOUT STERILIZATION AND VINEGAR

Tomatoes prepared according to this recipe turn out amazing. They have an excellent, slightly spicy, but delicate taste.

But the main feature of this recipe is that among the ingredients there is no vinegar, which is strictly prohibited for people with housing and communal services diseases, and is also not recommended for children.

You will need:

• 2 kg of dense tomatoes;
• 100 gr. dill;
• 10 garlic cloves;
• 5 gr. black pepper;
• 3 bay leaves;
• 50 gr. salt;
• 80 gr. Sahara;
• 2.5 liters of purified water.

Cooking steps:

1. Water is mixed with sugar, salt, pepper and bay leaf and boiled.
2. After heating, the marinade should boil for another ten minutes, after which it should be set aside until it reaches room temperature.
3. The tomatoes need to be washed, and then pierce each copy with a fork.
4. Prepared tomatoes are packed tightly into well-washed jars.
5. Peeled and chopped garlic into thin slices is placed on top of the jars.
6. Dill is soaked in water and then chopped as finely as possible.
7. Now the cooled marinade is poured into the jars, and they are closed with screw lids.

The jars are stored in the refrigerator or cellar, but the first sample can be taken after three days.

TOMATOES FOR WINTER ACCORDING TO MOTHER'S RECIPE WITHOUT VINEGAR (VIDEO)

Tomatoes canned for the winter with or without vinegar are equally tasty and aromatic.

If the family has children, the elderly, or one of the family members suffers from diseases of the gastrointestinal tract, then it is better to preserve tomatoes without adding vinegar. Such vegetables will be gentle and safe.

Source

How to cold salt tomatoes without vinegar

There are many different recipes that will help you learn how to pickle tomatoes without vinegar. You can use all kinds of spices, seasonings, herbs, and aromatic herbs.

Traditional pickling

Pickling tomatoes for the winter is a tradition dating back to ancient times. In the old days, this was the only way to prepare winter preparations. Pickling and canning appeared relatively recently.

Products:

• tomatoes - 500–700 g;
• table salt (rock) - 200–250 g;
• water - 500–700 ml.

How to pickle tomatoes the traditional way:

1. First, prepare the brine: the salt is dissolved in water so that a highly concentrated solution is obtained.
2. If the water was hot or warm, cool the brine.
3. The tomatoes are washed thoroughly and then dried or air dried. Vegetables must be completely dry.
4. The tomatoes are placed in a basin, large saucepan or pot, filled with brine and covered with a lid or board.
5. The dishes with vegetables are placed in a cool place, periodically removing any mold that appears.
6. Tomatoes salted using this method can be added to soups or used as a cold appetizer. Before serving, these tomatoes need to be soaked in water for 6 hours and then rinsed.

How to pickle tomatoes in jars without vinegar

Not everyone likes to salt tomatoes using vinegar. It's a matter of taste, of course, but there are recipes without using vinegar. We will use citric acid instead. The tomatoes also turn out very tasty, and we will use 3 liter jars.

For a 3 liter jar we will need

• Tomatoes;
• Celery leaves to taste;
• Umbrellas of dill to taste;
• Hot pepper - 1/2 pcs.;
• Garlic - 5-6 cloves;
• Citric acid - 1/2 teaspoon;
• Peppercorns - 15-20 peas;
• Bay leaf - 1-2 pcs.;
• Salt - 1 tablespoon;
• Sugar - 3 tablespoons.

Step 1.

Carefully wash all the ingredients and prepare the jars.

Step 2.

Place garlic, bay leaf, and peppercorns at the bottom of the jar.

Fill the jars with tomatoes.

Step 2.

Cut the hot pepper into 4 parts and add two pieces to the jar.

Chop the celery leaves and put a small amount in a jar.

We also add dill umbrellas to taste, but not a lot, literally 2-3 umbrellas, a small bunch.

Step 3.

Now fill the jars with boiling water, slowly to the very top and cover with lids, but do not screw them on. Place some more towels on top to warm the tomatoes well.

Step 4.

After 15 minutes, drain the water from the cans into a saucepan and set it to boil. You can drain the water using a special lid or use gauze.

While the water is boiling, you can cover the jars with a towel to prevent them from cooling quickly.

Boil the drained water for about 3-4 minutes.

Step 5.

As soon as the water boils, pour in the tomatoes again, leave for 15 minutes and drain the water. We boil the same water again.

Step 6.

After that, put citric acid, salt and sugar in each jar. Then pour boiling water again (the brine that was drained) and close the lids well.

Recipe author:
https://youtu.be/FxF0naFOEmA

Turn the jars over onto their lids and wrap them in a warm blanket. Let it cool, then put the jars away for storage.

You can also salt tomatoes in a liter jar, only for this you will need: 1/3 teaspoon of citric acid, 1/3 tablespoon of salt and 1 tablespoon of sugar. And we simply visually divide all the other ingredients into 3 parts.

How to pickle tomatoes in liter jars with vinegar and without sterilization

One of my favorite recipes, proven over the years. Delicious. They say that with this method of pickling, all the most beneficial substances are preserved in full. So be sure to try it.

For a 1 liter jar we need

• Sweet pepper - 1/2 pcs.;
• Garlic - 2 cloves;
• Black peppercorns - 10 pcs.;
• Allspice - 10 pcs.;
• Umbrellas of dill to taste;
• Horseradish leaves - 1/4 sheet;
• Basil to taste and desire;
• Parsley to taste and desire;
• Bay leaf - 1-2 pcs.

Marinade (about 2 jars):

• Water - 1 l;
• Salt - 1 tablespoon;
• Sugar - 3 tablespoons;
• Vinegar 9% - 70 ml or apple vinegar 6% - 100 ml.

Step 1.

Prepare ingredients and jars. We must sterilize the latter well, for example in the oven. Wash the tomatoes and peppers well and dry. Cut the pepper into quarters.

Step 2.

Now in each jar we put a bay leaf, black and allspice peas, garlic, dill umbrellas to taste, a quarter of a horseradish leaf, a little basil and parsley.

Some people also add onions and carrots, but this is based on taste preferences.

Step 3.

Now lay out the tomatoes and two quarters of sweet pepper.

And fill the jars with boiling water, then cover with lids, but do not screw them on. So let's leave the jars for 15 minutes.

Step 4.

Meanwhile, prepare the marinade. To do this, we count how many jars we have, and based on this, we look at how many ingredients you will need for the marinade. We have written the amount of marinade for 2 liter jars.

Combine all the ingredients in a saucepan, bring to a boil and stir until the salt is completely dissolved.

Step 5.

By this time the jars should be hot enough to handle. We drain the water from the cans; we won’t need it anymore.

Pour the marinade into jars and screw the lids tightly, turn the jars over onto the lids and place them in the prepared place, cover with a warm blanket and let cool.

Recipe author:

It’s better to put the jars on a towel, wrap it on top and then just with a blanket. This way the jars cool down for two days and are perfectly stored even in the cellar, underground or on a warm balcony.

Salting tomatoes for the winter - a simple recipe for a 3 liter jar

Amazing and simple recipe. We do this every year without fail. The taste is sweetish, perfect for a snack)))

Ingredients for a 3 liter jar:

• Tomatoes;
• Bell pepper - 1/2 pcs.;
• Hot pepper (optional) - 1-2 pcs.;
• Garlic - 2 cloves;
• Black currant leaves - 3-4 pcs;
• Dill (umbrellas) - 3-4 pcs.;
• Peppercorns - 20 pcs.;
• Salt - 3 tablespoons;
• Sugar - 6 tablespoons;
• Table vinegar - 3 teaspoons;
• Bay leaf - 1-2 pcs.

Step 1.

We prepare all the ingredients and sterilize the jars. We choose medium-sized tomatoes, but you can pickle large ones too. Then be sure to pierce the tomatoes.

Step 2.

Fill the jars with tomatoes, but not completely, about 2-3 jars.

Step 3.

We put dill umbrellas in each jar, literally 3-4 pieces are enough.

Then bell pepper, 1/4 of it in a tank. You can do more, according to your taste.

Afterwards we add blackcurrant leaves. If you don’t have it, you can use red currants.

Hot pepper optional. It is not necessary to cut it, the main thing is to break it into halves and put it in the tank.

Cut two cloves of garlic into large pieces and place in a jar.

Then add tomatoes to the very top.

All that remains is to add bay leaf and black peppercorns.

Step 4.

Fill our jars with boiling water so as to cover the tomatoes with water and simply cover with lids. Leave them like this for 10 minutes.

Step 5.

Afterwards we drain the water into a separate saucepan, there is no need to throw away this brine, we will use it.

To do this, put it on the stove and boil.

Step 6.

As soon as the brine boils, pour salt, sugar and vinegar into the jars.

Recipe author:

Remove the boiling brine and pour into jars. We immediately roll up the jars (close them tightly) and turn them over onto the lids and place them in a corner, covering them with a warm blanket or jackets.

Once it cools down, put it in storage.

How to make sweet and salty tomatoes for the winter without sterilization?

Many people like their tomatoes not to be too salty. That's what this simple recipe is for. Don’t be alarmed by the amount of sugar in the ingredients, because in combination with spices and salt you will get that sweet-salty taste we need.

• tomatoes;
• celery greens;
• Bay leaf;
• carnation;
• black peppercorns;
• allspice;
• salt – 2 tablespoons;
• sugar – 7 tablespoons;
• citric acid – 1 teaspoon.

Preparation:

1. At the bottom of a sterilized jar we place celery greens, 2 bay leaves, peppercorns and allspice and cloves.

2. Fill the jar with tomatoes, first pricking them with a toothpick.
3. Fill the jar with boiling water, covering it with a lid, for about 15-20 minutes.

4. To prepare the marinade, you need to drain the water from the jar, add sugar and salt to it, and bring to a boil again.
5. Add a teaspoon of citric acid to the tomatoes and fill the jar with boiling marinade.

6. Then we roll up the lid, turn the jar over and cover it with something warm.

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