12 best recipes for preparing spicy tomatoes for the winter step by step

There are many recipes that tell you how to cook spicy green and red tomatoes for the winter. Each housewife has her own secrets for making twists. Traditionally, whole tomatoes and peppers, cut into circles, are placed in clean jars and poured with hot marinade. It is advisable to pasteurize the twists before long-term storage. You can make spicy salads from tomatoes.

Secrets of cooking spicy tomatoes for the winter

What you need to know:

1. The main ingredients of the spicy snack: tomatoes and peppers.
2. For preparations, only fresh, young, not overripe, elastic, rotten and damaged vegetables are taken.
3. First, the vegetables are thoroughly washed and then dried well.
4. Pepper adds spiciness to the preparations: red or green. Red is considered the hottest and hottest. When working with it, you should not rub your eyes with your hands.
5. Horseradish, garlic and a mixture of dry peppers give the preparations a piquant taste. A more delicate taste is obtained by adding carrots and apples in slices.
6. For preparations, use clean, sterilized jars and lids.
7. The twists will not “explode” if they are pasteurized before storage. You can add a little (strictly according to the recipe) vinegar, citric acid or a couple of aspirin tablets.
8. For preparations, take coarse salt without iodine, crystalline sugar, preferably unrefined sunflower oil, 9 percent vinegar.
9. The twists must be made strictly according to the recipe.
10. Brine or marinade is always prepared with a reserve.

Selection and preparation of main ingredients and containers

How to choose vegetables and prepare containers:

1. For preparations, medium-sized tomatoes are used; they are easier to put in jars.
2. Vegetables must be fresh.
3. The smaller the tomatoes, the better they are soaked in brine.
4. Before cooking, soak the tomatoes in cold water for 2 hours.
5. Recommended variety: Slivka. You can buy red, brown and green tomatoes of any variety.
6. The greens are washed and dried before spinning.
7. For preparations, use pepper (fresh and dry) of any variety.
8. At the bottom of each jar, be sure to place 1 bay leaf, 3-5 peas of allspice or black pepper, and herbs.
9. Glass jars must be washed and sterilized, and inspected for possible cracks or chips.
10. For twists, tin lids that can be locked with a key are used, as well as twist-off lids for jars with threads.

The best recipes for preparing spicy tomatoes

From a huge number of recipes, choose the one that suits your taste best. You can first make a couple of cans of hot tomatoes for each recipe.

Classic cooking method

Traditionally, vegetables are prepared first:

1. The tomatoes are placed whole in sterilized jars.
2. The greens are coarsely chopped.
3. Red bell or bitter peppers are cut into strips or rings.
4. Garlic can be added whole or cut into slices.
5. Carrots are cut into rings.

Prepare the marinade separately:

• the water is allowed to boil;
• add sugar and salt;
• Vinegar is added at the end.

Vegetables are poured with hot marinade. Then the jars are pasteurized, that is, placed in a pan of hot water, boiled for several minutes: 0.5-liter - 16 minutes, 1-liter - 22 minutes, 2-liter - 26 minutes, 3-liter - 35 minutes. After pasteurization, the jars are rolled up with lids and turned over, wrapped in a blanket. You can try twisting only after 3 months.

Vegetables are used to make spicy, savory snacks. Unlike pickled whole tomatoes, salads made from chopped vegetables prepared in sunflower oil must be sterilized before storage. In this case, the tomatoes are finely chopped, the remaining vegetables are chopped using a blender or grater.

All vegetables are placed in a pan.Add (according to the recipe) salt, sugar, sunflower (olive) oil, and finally vinegar. The salad is brought to a boil, then boiled for several (2-4) minutes. Then the snack is placed in jars and pasteurized for 15-35 minutes.

Without sterilization

You can prepare pickled tomatoes for the winter without pasteurization.

True, such spicy tomatoes will have to be stored in a cold room. In the heat they can “shoot”.

How to prepare tomatoes without pasteurization:

• wash the vegetables, dry them, put them in jars;
• pour in plain boiled (hot) water;
• wait 16 minutes;
• pour the water back into the pan, add salt, sugar, boil, and finally add a little vinegar;
• pour the marinade removed from the heat over the vegetables;
• Close the jars with lids.

Using green tomatoes

The spicy snack is made from green tomatoes, peppers, and garlic. Unripe tomatoes have a great smell and crunch. A snack prepared from such tomatoes can be stored even at room temperature. It is prepared in the classic way: vegetables are coarsely chopped, then placed in jars, poured with hot marinade, then sterilized.

Marinated spicy appetizer:

• green tomatoes (divided into 4 parts) - 3.45 kilograms;
• bitter and bell pepper - one pod each;
• garlic - 1 small head;
• greens, peppercorns;

For the marinade (per liter of liquid):

• salt - 35 grams;
• sugar - 105 grams;
• vinegar - half a glass.

With hot pepper and garlic

Recipe for spicy tomatoes (with pasteurization):

• whole tomatoes - 3.15 kilograms;
• chili pepper - 3 pieces;
• garlic - 6 cloves;

For the marinade (per liter of liquid):

• salt - 65 grams;
• sugar - half a glass;
• acetic acid solution - 75 milliliters.

In Korean

Recipe for canned spicy salad (all vegetables chopped):

• tomatoes - 2.15 kilograms;
• garlic - 6 cloves;
• bell pepper - 3 pieces;
• dry pepper mixture - 0.5 teaspoon;
• salt - 65 grams;
• sugar - 105 grams;
• acetic acid solution - 95 milliliters;
• sunflower oil - 105 milliliters.

With honey

How to seal whole tomatoes with honey:

• tomatoes - 3.15 kilograms;
• chili pepper - 3 pieces;
• garlic - 6 cloves.

For the marinade (per liter of liquid):

• honey - half a glass;
• salt - 35 grams;
• acetic acid solution - 75 milliliters.

With greens

Ingredients for preparing a spicy salad in jars (vegetables are pre-cut):

• tomatoes - 3.15 kilograms;
• chili pepper - 3 pods;
• a bunch of greens (dill, parsley, celery);
• garlic - head;
• salt - 75 grams;
• sugar - half a glass;
• sunflower oil - 105 milliliters;
• acetic acid solution - 95 milliliters.

With horseradish, currant and cherry leaves

Marinated whole tomatoes for the winter:

• tomatoes - 3.45 kilograms;
• chili pepper - 2 pods;
• garlic - 6 cloves;
• leaves and root of horseradish, currant leaves, cherry.

For the marinade (per liter of liquid):

• salt - 65 grams;
• sugar - half a glass;
• acetic acid solution - 95 milliliters.

With hot and bell pepper

Salty and spicy salad (all vegetables are chopped):

• green, red tomatoes - 1.45 kilograms each;
• bell pepper - 0.450 kilograms;
• chili pepper - 2 pods;
• garlic - head;
• salt and sugar - 65 grams each;
• acetic acid solution - 75 milliliters;
• sunflower oil - 105 milliliters.

Spicy cherry tomatoes

How to seal whole cherry tomatoes for the winter:

• tomatoes - 3.55 kilograms;
• chili pepper - 1 piece;
• garlic - 6 cloves;
• a couple of dill umbrellas, a little parsley.

For the marinade (per liter of liquid):

• salt - 35 grams;
• sugar - half a glass;
• acetic acid solution - 85 milliliters.

With coriander and thyme

How to cover spicy tomatoes with spices:

• tomatoes - 3.45 kilograms;
• bell pepper - 2 pieces;
• garlic - 6 cloves;
• thyme - 4 sprigs;
• coriander - a pinch;
• lemon - 2 fruits;
• vegetable oil - 105 milliliters;
• acetic acid solution - 55 milliliters;
• salt - 35 grams;
• sugar - half a glass.

The tomatoes are cut into 4 parts and baked in the oven. Garlic - crushed, sauteed in oil, add herbs. All ingredients are combined. Add sugar, vinegar, lemon juice, spices, and salt. Then the snack is placed in jars and sterilized.

With cayenne pepper

Spicy pickled (whole) spicy tomatoes:

• tomatoes - 3.45 kilograms;
• cayenne pepper - 0.305 kilograms;
• garlic - 6 cloves.

For the marinade (per liter of liquid):

• salt - 35 grams;
• sugar - 65 grams;
• acetic acid solution - 75 milliliters.

Rules for storing pickled tomatoes

Twists should be stored in a dark, cool place. For example, in a basement (garage or cottage), an unheated storage room, or a refrigerator.

Sterilized pickled vegetables can be kept in the apartment.

Opened snacks should be stored in the refrigerator for no more than 3-5 days.