TOP 6 delicious recipes for canned tomatoes with garlic for the winter

Winter preparations of tomatoes and garlic can be extremely varied, and all of them are surprisingly tasty due to the good combination of vegetables with garlic, herbs and herbs. Tomatoes can be harvested ripe or in the milky-waxy ripeness phase, whole, in pieces or pureed, with or without the addition of vinegar, with or without sterilization. Let's consider how to properly make different types of preparations, how and how much they can be stored.

Principles of canning tomatoes with garlic for the winter

In the presence of garlic, tomatoes acquire a piquant, slightly pungent taste and are an excellent snack. Sweet tomatoes with garlic filling, rolled in jars with marinade, will delight you on winter holidays and weekdays.

Requirements for main ingredients

Tomatoes should be selected to the same degree of ripeness, even if they are mashed. When wrapping whole fruits, it is better to select the sizes and varieties of tomatoes that are of the same type or similar ones.

The fruits are thoroughly washed under running water and lightly dried on a clean cloth.

Greens can be used fresh or dry. In both cases, it is thoroughly washed and dried before use. Garlic for stuffing and “snow” dressing is finely chopped with a knife or grated on a fine grater; it can be passed through a garlic press.

How to properly prepare containers

The main containers for winter preparations are glass jars of different capacities. The lids can be made of polyethylene, metal, threaded, or glass, with a special lock on the jar. The jars are washed with warm water and baking soda, then sterilized for 5-7 minutes in a water bath.

The most delicious cooking recipes

Let's look at the most delicious, proven recipes for twisting tomatoes with garlic.

Tomatoes “in the snow” for the winter - you'll lick your fingers

Required Products:

• round tomatoes – 1 kilogram;
• grated garlic – 2 heads;
• mustard beans – 40 grams;
• black pepper beans - 5-6 pieces;
• 9 percent acetic acid - 40 milliliters;
• bay leaves – 2 pieces;
• cherry leaves - 3-4 pieces.
• marinade filling: water - 2 liters, coarse table salt - 3 tablespoons, granulated sugar - 2 tablespoons.

Place leaves and peppercorns at the base of the jar. You need to cut off the tops of tomatoes - this way they will better absorb the garlic aroma and the skin will not burst. Place the prepared fruits in a container with the cuts facing up, sprinkle with garlic and mustard.

Cook the marinade filling. Add vinegar before removing from heat. Fill the jar with marinade, sterilize for 6 minutes, roll up, insulate. Garlic pieces may add a cloudiness to the finished canned tomatoes, but this will not detract from the taste.

A simple option without sterilization

The best taste can be achieved by stuffing the inside of the tomatoes with garlic cloves or their halves.

Required Products:

• tomatoes – 1 kilogram;
• garlic - 3 turnips;
• spicy green herbs and hot pepper - optional;
• laurel leaves – 2 pieces;
• black pepper powder – 1 teaspoon;
• filling: water - 2 liters, table salt - 3 tablespoons, granulated sugar - 2 tablespoons, vinegar at a 9 percent dilution - 40 milliliters.

Cut the tomatoes, fill with garlic and herbs, place in a glass container with a bay leaf on the bottom, sprinkle with pepper powder, fill to the brim with hot water, let sit for 10 minutes. Then pour the resulting infusion into a saucepan, brew the marinade on it, and add vinegar at the end. Finally pour the filling into the container with the tomatoes, seal, warm, and after a day put it in the cellar.

Horseradish recipe

We offer a recipe for halves marinated with grated garlic, horseradish, sweet pepper and herbs.

Required Products:

• tomatoes – 500 grams;
• horseradish - 1 root or less, since this spice gives pungency;
• garlic head – 1;
• sweet pepper – 1;
• parsley or cilantro - 1-2 bunches;
• black pepper grains – 3-4 pieces;
• clove sticks - 1-2 pieces;
• for brine with vinegar: water - 1 liter, sodium chloride - 50 grams, granulated sugar - 30 grams, vinegar 9 percent concentration - 50 milliliters.

Cut the tomatoes in half. Grind spices consisting of horseradish, garlic, sweet pepper and herbs in a blender. Place peppercorns, a clove bud and a few tablespoons of the ground mixture at the bottom of the pickling container. Fold the tomato halves alternating with the mixture. Cook the marinade and add vinegar at the end. Fill the slices, sterilize for 10 minutes, seal with lids, and wrap for 24 hours.

With carrots

If in the fall you have a lot of unripe tomatoes left in your garden, do not rush to pickle them; prepare them for the winter in jars with garlic and carrots.

Required Products:

• brown or milky-waxy tomatoes – 1 kilogram;
• medium-sized carrots - 2 roots;
• hot pepper, dried in small pieces – 3-4 grams;
• turnip garlic – 2;
• black peppercorns – 5 pieces;
• laurel leaf – 2;
• for vinegar dressing: water - 1 liter, coarse table salt - 60 grams, granulated sugar - 50 grams, vinegar diluted 9 percent - 40 milliliters.

Cut the tomatoes crosswise, cut the carrots into strips, chop the garlic. Use a shredder to stuff the vegetables. Place seasonings at the bottom of the jar and fill it with stuffed fruits. Boil the vinegar filling and fill the prepared twist with it. Sterilize for 7 minutes, seal tightly, and wrap for 20-24 hours.

Cinnamon

It is better to prepare tomatoes in cinnamon marinade with garlic cloves as whole fruits.

Required Products:

• tomatoes – 1.5 kilograms;
• garlic, divided into cloves - 6;
• dill umbrellas with seeds – 1 bunch;
• black peppercorns – 5-6;
• cinnamon sticks – 1;
• clove tree - 1 inflorescence;
• laurel leaves – 2;
• vinegar dressing: water - 1 liter, sodium chloride - 60 grams, granulated sugar - 30 grams, vinegar diluted 9 percent - 30 milliliters.

Place the spices at the bottom of the container and fill it with vegetables. Boil the marinade mixture with vinegar and pour over the prepared tomatoes. Sterilize for 7 minutes, roll up the lids, and keep warm for 24 hours.

With butter

Tomato pieces, as in a salad with olive or sunflower oil, can be sealed in glass jars for winter consumption. If you do everything as recommended, you will get a very tasty snack.

Required Products:

• firm ripe tomatoes – 1 kilogram;
• garlic – 3 cloves;
• onion - 2;
• green herbs in a bunch - 1;
• black peppercorns – 5-6;
• bell pepper – 2;
• dry laurel leaves – 2;
• vegetable oil – 30 milliliters;
• for marinade filling: water - 1 liter, coarse table salt - 45 grams, granulated sugar - 30 grams, vinegar diluted 9 percent - 40 milliliters.

Cut the tomatoes into 4 slices, onion turnips and bell peppers into half rings. Line the bottom of the jar with a bay leaf, add peppercorns and vegetables in layers, pour in vegetable oil. Prepare the marinade with vinegar, pour into a jar, sterilize for 5 minutes, roll up, cover for a day.

Storage periods and rules

The best storage conditions for twists are in the cellar. An air temperature of 3-4 degrees is the most suitable, humidity is 60-70 percent. Products with vinegar can be stored for up to one year, without adding vinegar - no more than 3 months.