Pickled tomatoes You'll lick your fingers: a recipe for preparing them for the winter

Tomatoes are popular among chefs. They are used to make pasta, a great pizza sauce, and added to salads. The Slavs love winter preservation. It turns out delicious if you cook them in their own juice. Do-it-yourself, without additives, GMOs or dyes.

Ready-made twist is not only a complete dish, but also a good addition. There is nothing superfluous in the composition: water, ripe tomatoes. Spicy lovers can diversify the menu and add piquancy with the help of spices and herbs.

The dish is nutritious due to its high dietary fiber content. Almost all useful substances are preserved in conservation. In particular, micro and macroelements: zinc, phosphorus, iron, sodium, iodine, magnesium. Vitamins include: C, A, B, H and PP, lycopene and pectin. Per 100 grams of product there is 1 gram of protein, 3 grams of carbohydrates and 0.2 grams of fat. Consequently, any tomato preparations are low-calorie and will not harm your figure.

To eat only natural products on cold days, spend a little of your own time and make tomato preparations. The prepared dishes will be a good snack, an excellent addition. and will go well with any side dish.

Tomatoes in their own juice for the winter - you'll lick your fingers

Agree – it’s nice to open a jar of delicious tomatoes on cold winter evenings and wait for summer to approach. To make this process memorable, close several jars of preservation. You don't have to spend a whole day to fill your entire basement with canning.



  • tomatoes;
  • salt (1 tablespoon);
  • sugar (one teaspoon);
  • vinegar (9%) (2 tablespoons).

Attention! The exact dosage is not provided. All the tomatoes should fit tightly into the jar. You should take medium varieties with thick skin. Proportions are calculated based on liter containers.

Stock up on tomatoes and get ready for a wonderful world of twists. Don't forget to clean the tomatoes in water from dust and dirt first. Let's start cooking!

Step 1. In tomatoes, you need to make a cross-shaped cut in the form of a cross and pour boiling water over the fruit.

Step 2. Let the vegetables simmer for a few minutes.

Step 3. Remove the skin and remove the tails.

Step 4. The peeled fruits are cut into slices.

Step 5. Pack into sterilized jars. You can use liter or half liter containers. The slices should be tightly compacted inside with a slide. If the pulp gets compressed, it’s okay. They will not turn into fruit drink.

Step 6. Add salt and sugar according to the proportions.

Step 7. Pour water into a separate pan and form a water bath from it. Don't forget to put something soft on the bottom. Otherwise the container will burst. The water should not reach the hangers of the container. It will take about 15 minutes from the moment of boiling.

Step 8. After 15 minutes, remove the jar, add nine percent vinegar and close the container tightly.

You can turn the jars over and wrap them in something warm (a fur coat or a blanket). After 24 hours, the twist is used as an additional component to world dishes or as a separate menu. I really like eating them simply with bread or potatoes.

Step-by-step instruction

Step 1. A bunch of washed greens is finely chopped, peeled garlic is also finely chopped, and the onion is cut into thin rings or half rings.

Step 2. Divide the chopped herbs and garlic evenly among 5 jars and line the bottom of the jars. Add 3 tablespoons of vegetable oil to each jar on top.

Step 3. Using a toothpick or a match, make a deep hole in the stalk of each tomato, reaching to the middle of the tomato - this is done so that the tomatoes are better saturated with the marinade and do not burst.

Step 4. Place one layer of tomato on the greens with garlic, followed by a layer of onion cut into rings, layers of onion and tomato must be alternated until the jar is filled so that 2-3 fingers remain to its edge. It is also worth making sure that the tomatoes are not pressed too tightly against each other.

Step 5. After the jars are filled, cover them with rubber lids and begin preparing the marinade.

Step 6. Add salt, sugar, allspice and black pepper, bay leaves to the water, stir everything thoroughly and bring to a boil. After boiling, pour in 150 ml of table vinegar, and after 2 minutes remove the marinade from the stove.

Step 7. Before pouring the marinade over the tomatoes, you need to wait until the marinade has cooled a little: it is important that it is hot, but in no case boiling. After the marinade has cooled, fill the jars of tomatoes to the brim.

Step 8. Jars of tomatoes and marinades are placed generously on the bottom of a pan filled with water almost flush with the edges of the jar, and boiled again for 15-20 minutes.

Step 9. After sterilization, the jars are rolled up, turned upside down, wrapped tightly and left to cool.

Step 10. When the jars have cooled completely, they can be sent to the cellar.

You can enjoy Finger-Licking Tomatoes already 1.5-2 months after harvesting; in addition, you can eat not only the tomatoes, but also drink the marinade in which they are found - it also turns out very tasty.

See also: How to pickle tomatoes for the winter in jars without vinegar

Recipe for tomatoes in their own juice without vinegar

To keep the twist longer, a natural preservative, vinegar, is added to it. Sometimes a product complements a dish well, but not everyone likes the sour taste in tomatoes. The fact is that tomatoes themselves produce acid, and if you overdo it with the additive, all your work will be wasted.

The recipe for which I suggest closing the canning does not contain vinegar. If you don't like sour things, but prefer canned tomatoes, then this is the preparation for you.


Ingredients for 1 liter of preserved food:

  • tomatoes;
  • sugar (one heaped teaspoon);
  • salt (one level tablespoon);
  • peppercorns;
  • spices;
  • Bay leaf;
  • citric acid (optional).

What is good about this conservation? Tomatoes are taken that are rotten, large, and corroded. The preparation is simple and delicious at the same time. There is not an ounce of water in it. Let's get started!

Step 1. All prepared containers must be sterilized immediately.

Step 2. Spices and herbs should be placed down.

Attention! It is recommended to cook according to the classic recipe for the first time. Without dill, garlic and other spices, but leave a couple of jars for experimentation.

Step 3. All bumps, foulbrood, core and tails should be cut out from the tomatoes.

Step 4. The fruits should be cut into large slices.

Step 5. Fill the pieces so that they fit tightly. I do this. He put the slices in and shook them. Put it down again.

Step 6. Add (according to the recipe): grains of salt, sugar crystals, citric acid.

Step 7. Cover the finished jars with lids and send them to steam in the formed water bath.

Attention! The sterilization bath is formed as follows. Place a towel or any clean rag on the bottom of any pan. When the water boils, remove a little hot water, then add the same amount of cold liquid. Place the container in the water carefully, without sudden movements. Otherwise the glass may burst. The water should reach the hangers. If there is not enough liquid, add more. The entire structure is covered with a lid.

Step 8. When the tomatoes simmer in a water bath, they settle a little. 10 minutes after the water boils, they are pressed down a little with a spoon so that the fruits become denser. We fill the voids with tomato slices.

Step 9. The tomatoes should simmer in a water bath for so long until their skins are covered with perspiration. This is a good sign. They secrete juice. You can close the lids again and repeat the procedure until the tomatoes are completely hidden under their own juice.

The dish is ready. The container must be rolled up and turned over until the glass and liquid have cooled. The twist can be used in borscht, solyanka, or as a separate dish. Your imagination is limitless.

Recipe for tomato “Finger lickin’ good” with onions in layers

A surprisingly simple recipe, but day-old tomatoes “You'll lick your fingers” turn out very tasty. This dish is eaten instantly, there is not even any brine left in the jars. Tomatoes and onions are cut into pieces, so they marinate very quickly, and within a day they can be consumed. Lightly salted tomatoes go well with boiled or fried potatoes. During the pickling process, the fruits acquire a fresh aroma. Even just with rye bread this is a very tasty dish.

To prepare the workpiece you will need:

  • tomatoes – 10 pcs;
  • onions – 5 medium-sized pieces;
  • bay leaf – 5-6 leaves;
  • allspice – 10 pcs;
  • granulated sugar – 1 tbsp. l;
  • salt – 2 tbsp. l;
  • apple cider vinegar – 4 tbsp. l;
  • water – 1.5 l;
  • vegetable oil – 3 tbsp. l.

The amount of water in this recipe is indicated with a reserve. It all depends on the juiciness of the tomatoes and onions. It is better to make more marinade and let it remain, than to urgently prepare a new portion if there is not enough filling.

For this recipe, it is better to take tomatoes that are fleshy and not very juicy, and the onions are firm and not watery. If the tomatoes and onions are juicy, take less water or even pour a mixture of sugar, salt and vinegar over the vegetables.

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Algorithm for preparing the workpiece:

  1. Prepare the vegetables. Tomatoes are washed and cut into 2-4 parts (depending on the size of the fruit).

    Peel the onion and cut it into rings or half rings.

  2. Prepare the marinade. Pour water into the pan, add salt, sugar, bay leaf, allspice. Boil. Pour in vinegar and oil.

  3. Start marinating. Banks are sterilized. Place a layer of tomatoes and a layer of onion rings on the bottom. So, alternating vegetables, fill the container.

    Fill them completely with marinade. Cover with a lid and leave to cool. After cooling, put it in a cool place.

You can try preservation the next day. If you put the tomatoes and onions on a plate, pour in aromatic sunflower oil, then the delicious salad is ready!

Green and red “finger-licking” tomatoes are preserved in a similar way with garlic or with sweet Bulgarian cut into thin slices. It’s also tasty and at the same time very beautiful if you take peppers of different colors.

How to make tomatoes in your own juice with vinegar without sterilization for the winter

Thanks to vinegar, preserved food can be stored for a long time, and unsterilized containers will retain even more useful elements. If you approach this matter wisely, you will get very tasty and incredibly juicy tomatoes marinated in their own juice.


Ingredients for one liter jar:

  • medium-sized tomatoes (500 g);
  • medium onion (1 pc.);
  • Bay leaf;
  • peppercorns;
  • sugar (5 teaspoons);
  • salt (2 teaspoons);
  • vinegar (9%) (5 teaspoons).

To make everything tasty and appetizing, you need to have a positive attitude. It is advisable that no one interferes, otherwise the dosage may be confused. Let's get started!

Step 1. Cut the onion into rings. Try to keep the thickness of the rings not too large. Can be cut into half rings.

Step 2. Just rinse the jars with soda and rinse off all the powder well.

Step 3. Wash the tomatoes and make punctures with a toothpick so that the fruits marinate well.

Step 4. Place a little peppercorns and one laurel on the bottom.

Step 5. Compact the tomatoes. They need to be placed together with chopped onions, somewhere in proportions 4/1. I do this. I compacted the tomatoes halfway and put two rings. Filled it to the top and added two more rings.

Step 6. Each jar is filled with boiling water to the brim.

Step 7. There is no need to boil the lids, just pour boiling water over them. Close the container with boiled lids and leave for 15 minutes.

Step 8. When the tomatoes are warm, pour all the liquid into a separate bowl.

Step 9. You need to prepare a marinade from the infused juice.

Step 10. Do it as follows. Pour 1 tablespoon of grains of salt and 2.5 tablespoons of granulated sugar into the bubbling liquid.

Step 11. Stir, bring to a boil and pour over the tomatoes. The main thing is to stir the marinade so that the grains of sugar and salt dissolve. But you need to do this in the following way. First, vinegar is poured into each jar (according to the recipe), and then the marinade.

All is ready. Cover the jars well and let them cool. There is no need to turn over or cover the container. The tomatoes will marinate in their own juice, and when the glass is cold, you can open the canned food and serve it.

How to prepare tomatoes in halves for the winter

There are several particularly popular ways of preparing fruits for storage until winter. Each of them is unique, but at the same time simple. In order to find out which one is the best, you need to try each one at least once.

Classic recipe for the winter “You'll lick your fingers”

The most popular tomato recipe is undoubtedly the finger-licking pickled halves. The name fully justifies itself: the tomatoes are very tasty, and the brine is invigorating. To prepare you will need:

  1. Boiling water – 3 liters.
  2. Sugar – 8 spoons.
  3. Salt – 3 tablespoons.
  4. Tomatoes (full of them).
  5. Garlic – 1 clove.
  6. Onion – 1 small.
  7. Bay leaf, dill.
  8. Vinegar 9% – 1 spoon.

The first three products are needed for the solution. You just need to boil the liquid and dissolve the salt and sugar. Next, all other products should be placed at the bottom of the jar, filled with tomatoes up to the neck, pour in a spoonful of vinegar and fill to the brim with the resulting brine. Let it sterilize for 5-7 minutes and roll up the lid.

Without sterilization

Canning is possible without sterilization. And since tomatoes initially contain a lot of acid, this is not necessary at all. If the fruits are sweet and the hostess has doubts, you can add more acid.

With onions and butter

A simple recipe that combines juicy tomatoes and crispy pickled onions. The classic recipe for a 1 liter jar requires:

  • tomatoes to the brim;
  • onion 1-2;
  • garlic cloves – 3;
  • butter – 2 tablespoons;
  • salt, sugar, vinegar;
  • greens, allspice, cloves.

First you need to prepare the pickling by dissolving 2 tablespoons of sugar, 3 salt and 2 vinegar in boiling water, with the addition of some spices. Next, you need to put the remaining spices in the jar. Peel the onion and cut it crosswise, and lay it out in layers with the tomatoes. When the jar is filled to the neck, you need to pour in 2 tablespoons of oil and fill it to the brim with brine. Let stand for 5-7 minutes and preserve.

With hot pepper

Spicy and aromatic sliced ​​tomatoes can be salted with capsicum for the winter. To do this you need, based on a 3-liter jar:

  1. Fruits in halves - to the edges.
  2. Capsicum – 4 medium.
  3. Garlic cloves -
  4. White onion - ½ head.
  5. Carrots – ½.
  6. Bell pepper -
  7. Greens, bay, allspice, cloves - the quantity is for everyone.

For the marinade:

  • sugar – 150 grams;
  • salt – three times less;
  • vinegar - an incomplete glass.

All additional ingredients must be placed on the bottom and topped with tomatoes. Fill with boiling water and after 5 minutes pour the water into the sink. Repeat the action and pour the solution into a saucepan, add the ingredients for the marinade, dissolve everything and fill the jar again with the resulting solution. Then wait 7 minutes and roll up. Turn over and leave to cool.

With mustard

To marinate tomatoes with mustard, in the classic “Finger-lickin’ good” recipe, replace part of the sugar (4 tablespoons) with 2 tablespoons of mustard. Otherwise close without changes. It is recommended to add mustard not to the brine, but directly to the bottom of the jar. This will make the taste brighter and richer.

With basil

The more aromatic herbs in the preserves, the more aromatic the finished dish. Basil is the king of natural scents.

When canning, you should remember that real herbs cancel out the smell of any other. To prepare tomatoes with basil you need:

  1. The fruits are to the brim.
  2. White onion – 1 small.
  3. Garlic cloves – 2-3.
  4. Oil – 1 spoon.
  5. Salt, sugar, vinegar.
  6. Greens, allspice.
  7. Basil green and purple.

It is necessary to boil the liquid by dissolving 2 tablespoons of sugar, 3 of salt and 2 of acid. Next, put all the ingredients in a container, pour oil on top, cover with brine, wait 7 minutes and twist. Salted tomatoes with basil are ready.

With onions and garlic in 1 liter jars

To properly marinate tomatoes with onions and adding garlic you need to take:

  1. The fruits are up to the neck.
  2. Onion –
  3. Garlic cloves -
  4. Allspice – 7 peas.
  5. Dill – 1 sprig.
  6. Oil – 1 spoon.
  7. Horseradish leaf – 0.5.
  8. Laurel – 1 leaf.
  9. Parsley.
  • Salt – 2 tablespoons.
  • Sugar – 6 spoons.
  • Vinegar – 1 teaspoon.

You need to make a classic marinade of water, sugar, salt and pepper. Leave to cool. Carefully place the components down, fill to the top with tomatoes, pour in the acid and oil and fill with the solution. Cover with a lid for 5 minutes, then roll up.

Be sure to boil the lids.

Sweet tomatoes halved

If the fruits are sweet, this is an excellent reason to pickle them according to a new recipe. To do this, you must first post:

  1. Garlic – 1 clove.
  2. Sweet pepper – 1.
  3. Capsicum - 0.25.
  4. And place the tomatoes on top to the neck.
  5. Pour in vinegar - 25 grams.
  • 25 grams of salt;
  • 50 grams of sugar;
  • 1 laurel leaf;
  • and 2 liters of water.

Cover the contents of the container with salting, roll up the lid and let cool.

Without vinegar

You can also pickle halved tomatoes for the winter without vinegar. For this you will need:

  1. The fruits are chock full.
  2. Garlic cloves –
  3. Whole pepper – 5 peas.
  4. Dill – 1 sprig.
  5. Oil – 1 spoon.
  6. Horseradish leaf – 0.5.
  7. Cherry or currant leaf.
  8. Parsley is a sprig.
  • Salt – 2 tablespoons.
  • Sugar – 6 spoons.
  • Ascorbic acid – 1 tablet per 0.75 liter.

No salting is required to prepare this recipe. Just put all the ingredients in a jar, cover everything with tomatoes, and just put the dill on the very top. Put salt, sugar, acid on top and fill with boiling water. Let it brew for 7 minutes and you can safely roll up the jar.

Greetings, dear friends! The tomato harvesting season is in full swing, and it's time to prepare delicious pickled tomatoes for the winter. This year I was going to prepare pickled tomatoes for the winter in jars. But this summer my daughter and I visited my grandmother, and she advised me to make finger-licking pickled tomatoes.

He says everyone on the street prepares these marinated tomatoes with vinegar, and they are not overjoyed at the successful proportions of the marinade. My grandmother is a distinguished “conservative”, she knows a lot and can do a lot more, so I trust my grandmother’s experience and taste unconditionally. Grandma suggested that in order for pickled tomatoes to live up to their name, you must add parsley “in all its forms” to the jar of tomatoes: greens, stems, roots.

She says that cucumbers “love” dill, and tomatoes “love” parsley. Therefore, there is no need to add dill to tomatoes, just parsley. Looking ahead, I will say that the recipe for pickled tomatoes without sterilization, with triple filling. The following proportions of tomato and marinade are enough for a three-liter jar, so calculate the products for preservation correctly. If you are still wondering how to pickle tomatoes, then let's go to the kitchen!

Delicious tomatoes in their own juice with tomato paste (juice)

Many skeptics do not understand how you can eat “bread with bread” or mix types of tea. World culinary experts have long chosen this “battlefield” and are constantly experimenting with new proposals. Preservation is usually poured with boiling water, but if you use tomato juice, the taste of the dish will be simply magnificent.



  • tomatoes;
  • tomato juice (1 liter);
  • salt, sugar (1 tablespoon);

Attention! The ingredients are calculated relative to a liter jar.

It is recommended to sterilize the container in advance and start cooking.

Step 1. Sterilized jars are filled with tomatoes. The fruits should fit tightly into the container. Avoid large, overripe varieties with thin skins. Thin-skinned tomatoes may burst.

Step 2. Pour boiling water over the tomatoes and cover with lids. We wait 15 minutes.

Step 3. If you want a natural product, you can squeeze and boil tomato juice from the tomatoes. Or replace it with a regular store-bought equivalent.

Attention! To prepare tomato juice, you need to squeeze the tomatoes and pour the grounds into a separate pan. Cook over medium heat. Add salt and sugar to taste. Spices as desired. When the grounds boil, simmer over low heat for 5 minutes.

Step 4. Water is drained from the cans. If the juice is purchased in a store, it should be brought to a boil separately.

Step 5. Hot tomato mass is poured into jars.

Almost everything is ready. All that remains is to roll up the canned food with lids, turn the container over, and wait for it to cool. The dish turns out tender and appetizing. To add zest, housewives add sweet peppers while cooking the juice. You can experiment with spices.

Tomatoes in their own juice for the winter with citric acid

I liked this preparation because it is simple, does not require the use of a large number of products, and when you open the jar, your mouth is simply watering from the aroma alone. Adding the recipe to your piggy bank.



  • grated tomatoes (3 kg);
  • regular tomatoes (2 kg);
  • lemon acid.

Attention! Based on the size of the tomatoes, determine where to plant it. If they are very large fruits, use them for juice. It is better to roll medium and small fruits into liter and half-liter jars. Mine love very preserved fruits made from very small fruits (like Cherry).

Immediately set aside the tomatoes that will be used for grinding (this can be any substandard) and the tomatoes for canning. Begin!

Step 1. Substandard meat should be cut into slices. Make sure to remove all rot and core from the fruit at once.

Step 2. They need to be brought to a boil in a separate pan and simmered over low heat. Don't add water. You need to stir periodically so that the juice does not stick to the bottom.

Step 3. While they are cooking, you will have time to prepare other ingredients.

Step 4. Make a cross-shaped cut on the skin of regular tomatoes and pour boiling water over them (1 minute). No need to cook.

Step 5. To ensure that the skin comes off well, pour cold water into a separate container (you can add ice) and transfer all the tomatoes there.

Step 6. Tomatoes that are boiling can be turned off. They should cool down a bit.

Step 7. Remove the skin from regular fruits. After scalding, it should come off well. The core should also be discarded.

Step 8. The tomatoes, cooked into slices, need to be chopped in a blender or ground in a meat grinder.

Step 9. Strain the tomato juice through a sieve to remove the seeds.

Step 10. Pour the resulting juice back into the pan and put on fire. After boiling, reduce the heat to low and simmer the mixture until thick.

Step 11. While cooking, sterilize the jars.

Step 12. Then we do it this way. Measure how many peeled tomatoes fit into the jar. Place them in boiling juice and boil for 1 – 3 minutes.

Step 13: Place in jar. Fill it up to the neck with juice. Add citric acid (at the tip of a knife). Put the container aside and roll up the lid.

Step 14. The next batch of tomatoes is placed in the fruit drink. Theoretically, the recipe is designed in such a way that out of 3 kg of tomatoes for cooking and 2 kg for twisting, there is no juice or fruit left at the end. If something is missing, add it.

The finished twist must be put in a cool place and wait for all this beauty to cool down. I don’t wait for winter and open one jar immediately after it cools, but others are waiting in the wings.

Pickled cherry tomatoes for the winter - Very tasty

We suggest considering the option of preparing small, tasty tomatoes in their own juice.


  • cherry - 0.9-1 kg;
  • large tomatoes - 500 g;
  • pickling salt - 25-30 g;
  • acetic acid 9% - 15-20 ml;
  • granulated sugar - 25-30 g;
  • garlic - 6-7 cloves (per 1 liter jar);
  • black pepper - 2 peas (1 liter container).

Wash and sterilize jars and lids. Large tomatoes are necessary for preparing the marinade sauce. To do this, they need to be washed, scalded, and the skin removed. Place the pulp in a blender bowl and grind until pureed.

Pour the finished mixture into a saucepan with a thick bottom and place on the stove. Add salt and granulated sugar. Bring to a boil with regular stirring and continue cooking for half an hour.

Meanwhile, place garlic cloves and pepper on the bottom of a glass container. Wash the cherry tomatoes and make one prick in the area of ​​the stalk with a wooden toothpick. Fill the jars tightly and pour boiling water over them, cover and leave for 10-20 minutes.

Remove the tomato marinade from the heat, pour in the acid and stir. Drain the water from the jars, fill with hot tomato sauce, cover and sterilize for 10-20 minutes, depending on the volume of the container. Remove the container with the snack, close it tightly and turn it over. Cool under a warm blanket and store in the cellar.

Recipe for tomatoes in their own juice with horseradish and garlic for the winter

For those who want to do spinning like an adult, I offer this recipe. Salty, vigorous tomatoes with a purely Russian soul. Horseradish and garlic add a special note of piquancy to the preservation, and the tomatoes become incredibly tasty.


Ingredients for a liter jar:

  • sprig of dill;
  • horseradish leaf;
  • 2 cherry leaves;
  • bay leaf (1 pc.);
  • salt (1 tablespoon);
  • sugar (2 tablespoons);
  • vinegar (70%) (1 teaspoon);
  • chopped horseradish root (2 - 3 tablespoons);
  • chili pepper (half)
  • garlic (half a clove);
  • peppercorns (10 – 15 pcs.).

When all the products are ready, you need to package them in pre-sterilized jars. Begin.

Step 1. Prepare the container and pack it inside:

  • dill;
  • horseradish leaf;
  • cherry leaves;
  • Bay leaf;
  • half a chili pepper;
  • peppercorns.

Step 2. Place the tomatoes in the following way. We make a cut in each fruit and stuff it with a garlic clove cut lengthwise.

Step 3. When the container is formed, pour boiling water over the preservation and leave for 10 - 15 minutes.

Step 4. After 15 minutes, you need to drain all the brine from the jars into one pan and add one tablespoon of salt and two tablespoons of sugar to 1 liter of water.

Step 5. Add chopped horseradish root to a jar with preserved food, but without brine.

Step 6. Boil the brine and dissolve the sugar and salt crystals. Pour the marinade back into the jars.

Step 7. Pour vinegar into the lid and pour into a jar. Close the container with a lid.

That's it, the dish is ready. All that remains is to turn the cans over and cover them with a fur coat. Russian spicy preparation with tomatoes is ready.

Marinated tomatoes for the winter with garlic inside and herbs in liter jars

The quantities of ingredients are indicated per liter jar. The appetizer turns out very beautiful and tasty.


  • small tomatoes - 650-750 g;
  • garlic - 50-70 g;
  • water - 450-500 ml;
  • salt for canning - 30-35 g;
  • granulated sugar - 75-80 g;
  • acid 9% - 25-35 ml;
  • dill inflorescences - 1 pc.;
  • peppercorns - 3 pcs.

Process jars and lids. Sort the tomatoes, wash and dry. Remove unedible parts from garlic. Cut out the place where the stalk attaches to the tomatoes and carefully insert a garlic clove into the pulp, after making a cross-shaped cut. All tomatoes are prepared in this way.

Place aromatic spices on the bottom of the prepared container, and tomato fruits on top.

Let's move on to preparing the marinade. To do this, pour the specified amount of liquid into a saucepan and bring to a boil. Add salt, sugar. Wait until completely dissolved.

Pour the brine into a jar, cover it and place it in a saucepan with cold water to sterilize. 10 minutes will be enough time.

Carefully remove, add acetic acid, close tightly. Turn over, wrap in a warm blanket and leave until completely cool. Store in a cool place.

To add contrast, it is allowed to add sprigs of fresh dill to the preservation.

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