8 delicious recipes for pickling sweet and sour tomatoes for the winter

Preparing for the winter is an interesting and creative process. Each housewife not only puts her “soul” into cooking, but also tries to invent something original to surprise family and friends. Preserving sweet and sour tomatoes for the winter - the recipe is not complicated and does not contain a large list of products. Everything is extremely simple, the main thing is to follow the cooking technology.

Secrets of preparing sweet and sour tomatoes for the winter

Over the course of many years of preparing tomato preparations, housewives have developed some subtleties and secrets of preparation, thanks to which canned tomatoes turn out excellent:

• utensils for preparations must be thoroughly washed and sterilized;
• It is recommended to allow tomatoes to dry before processing;
• To prevent the skin of tomatoes from bursting, it is recommended to pierce them at the stalk;
• To prevent the jars from bursting when boiling brine is poured, sterilization is carried out immediately before harvesting;
• To prevent the preservation from spoiling, it must be hermetically sealed, this is checked by turning the jar over;
• containers must be thoroughly wrapped until they cool completely so that the contents warm up.

Selection and preparation of vegetables

Proper selection of products and their preparation is the key to successful preservation.

Necessary:

• choose varieties that have elastic, crack-resistant skin;
• carefully sort the tomatoes: they should not have damage or signs of spoilage;
• use fruits that fit easily into the jar, otherwise when they are removed in winter they will lose their integrity;
• sort fruits by degree of maturity, size, varieties;
• Wash the greens well and remove any spoiled branches.

How to properly prepare containers?

Sterilization of containers occupies a special place in the process of preparing for the winter. Necessary:

• wash the jars thoroughly, preferably using baking soda;
• You can sterilize in several ways: in the microwave, in the oven, over steam or pour boiling water;
• Boil the lids for 2-3 minutes.

The most delicious recipes

Over time, the recipe has undergone many changes, resulting in many variations of delicious and varied preparations.

Option without sterilization

If the recipe contains the phrase “no sterilization,” this does not mean that the jars do not need to be sterilized. You cannot do without preliminary sterilization of the container, otherwise the pickled tomatoes will spoil. The recipe is based on a 3 liter container.

Necessary:

• tomatoes – 1.5-2 kilograms;
• laurel leaf;
• dill (umbrella) – 2-3 pieces;
• black pepper – 2-4 peas;
• garlic – 1-2 cloves;
• salt – 25 grams;
• vinegar - 90 milliliters;
• sugar – 55 grams;
• liquid – 1.5 liters.

Sequencing:

1. Place herbs, garlic cloves, peppercorns, and bay leaves at the bottom of the container.
2. Place the washed tomatoes in the prepared container.
3. Fill the container with boiling water, cover, and let stand for a quarter of an hour. The tomatoes should be warm through.
4. Drain the liquid and pour the specified volume of vinegar into the container.
5. Add sugar and salt to the liquid. Boil until they dissolve.
6. Pour the boiling brine over the tomatoes and seal tightly.

With spices and garlic

This recipe is similar to the classic one, the difference is the use of an additional set of spices. The marinade acquires a unique aroma and gives the tomatoes a piquant taste. It is recommended to add to the specified set of products:

• carnation - one inflorescence;
• basil - a sprig;
• cilantro – 2-3 sprigs;
• rosemary;
• hot pepper - a small piece.

Preparation is carried out according to the classical scheme.

With horseradish and currant leaves

Currant leaves and piquantly bitter horseradish greens provide the finished dish with a unique aroma. For a 3-liter container you need 5-6 blackcurrant leaves, 1-2 horseradish leaves.If desired, you can add 3-4 cherry leaves.

All greens should be thoroughly washed and dried. The tomatoes are prepared and poured according to the classic recipe.

With citric acid

Tomatoes canned with citric acid have a pleasant subtle acidity when finished. Citric acid is a preservative, so vinegar is not used in this recipe.

Required for a 3-liter container:

• tomatoes – 2 kilograms;
• garlic – 2 cloves;
• dill - 2-3 umbrellas;
• black pepper – 3-4 peas;
• laurel leaf;
• salt – 25 grams;
• sugar – 55 grams;
• citric acid – 7 grams.

Sequencing:

1. Place herbs and spices in clean jars.
2. Place the washed tomatoes tightly.
3. Add salt, citric acid, sugar. Pour boiling liquid and cover with a lid.
4. Pour warm water into the pan, put flannel cloth on the bottom, and place the jar.
5. Sterilize for 10 minutes after the water boils in the pan.
6. Remove the jar from the pan, close it tightly, turn it over, and wrap it up.

With pepper

Peppers canned with tomatoes will also appeal to lovers of vegetable snacks. Tomatoes are prepared according to the recipe indicated above (with citric acid). For this set of ingredients you will need 1-2 sweet peppers. You can take yellow and green, then the preparation will turn out not only tasty, but beautiful and bright. Spicy lovers can add a slice of jalapeno. The pepper must be peeled, cut into slices, and placed in a jar along with the tomatoes.

With greens

Greens are present in any vegetable preparation; the difference lies only in its quantity and variation.Taking into account the family's taste preferences, it is recommended to use: parsley, cilantro, dill, basil, blackcurrant leaves, cherries, rosemary, cumin, celery leaves, Chinese lemongrass, thyme, oregano, tarragon. Some gourmets add pine twigs.

With lemon

In this recipe, lemon, instead of vinegar, provides the sour taste and acts as a preservative. One lemon is used per 3-liter container. The tomatoes are closed according to the recipe with citric acid; instead, pour lemon juice into the jar.

With horseradish, cinnamon and caraway seeds per liter jar

The tomatoes in this recipe will appeal to special connoisseurs of piquant taste, since the combination of cumin and cinnamon gives the finished dish a special charm. Tomatoes are canned according to the classic recipe with vinegar. For a 3-liter container, it is recommended to use 3-4 cumin seeds and 5-7 grams of cinnamon.

Terms and rules for storing workpieces

It is recommended to store tomatoes in a cellar or basement. The optimal shelf life is up to 2 years. In apartment conditions, preservation is stored for one winter. An open jar should be stored in the cold for no more than a week.