16 recipes for pickling tomatoes without vinegar for the winter

The bite is most often used to harvest tomatoes. This product is an excellent preservative, but can be harmful to health. Therefore, it is advisable to replace it with more harmless products: honey, citric acid, mustard, sour fruits and berries. Then pickled tomatoes prepared without adding vinegar will only bring benefits.

Rules for preserving tomatoes without vinegar for the winter

To prevent the workpiece from deteriorating, you must adhere to certain rules:

• water for filling is taken from spring or from under the filter;
• To prevent the skin from cracking, pierce the fruits with a toothpick;
• as spices that extend shelf life, add dill, horseradish, cloves, peppercorns, garlic, parsley, celery or cherry, currant, and laurel leaves;
• preserved in sterile containers;
• leave as little air as possible between the lid and the contents;
• After twisting, turn the jars upside down, cover tightly and leave until cool.

Selection and preparation of vegetables

Well-ripened seasonal tomatoes are suitable for canning. The fruits are picked whole, without damage or dents. Medium-sized tomatoes that easily fit into the neck of the jar are ideal.

Pay attention to yellow tomatoes, as they contain more nutrients. Yellow fruits have a rich taste and aroma.

How to prepare the container?

Before canning, glass containers are washed in a soda solution and rinsed. Sterilize over hot steam or heat in the oven at 200 degrees, pouring a little water. Depending on the volume, jars are sterilized for 10 to 20 minutes. The lids are washed and boiled for at least 5 minutes.

Recipe examples

There are many recipes without using vinegar. Therefore, every housewife will be able to choose the most suitable one.

Classic way

Ingredients:

• tomatoes;
• rock salt;
• pure water.

It is important to observe the dosage of salt:

• per 1 liter jar – 1 tsp. (sterilize for 30 minutes);
• per jar 2 liters - 1 tbsp. without slide (sterilize for 40 minutes);
• for a 3 liter jar – 1 tbsp. with top (sterilize for 50 min.).

1. The washed fruits are placed in a container, covered with salt and poured with cold water.
2. Cover with lids, place in a saucepan, cover the bottom with a towel, fill with warm water and sterilize.
3. Hot cans are immediately rolled up and cooled.

Without sterilization

Ingredients:

• 2.5 kg of ripe tomatoes;
• 2 tbsp. table salt;
• 5 garlic cloves;
• 2-3 stems of greenery;
• 2 liters of water;
• 2 tbsp. sweet sand;
• spices.

1. Add spices, garlic and herbs.
2. Fill the jar with fruits, fill with boiling water, cover with lids for 20 minutes.
3. Decant the liquid, boil and re-scald the contents.
4. After 20 minutes, remove the water, add spices, and prepare the marinade.
5. They pour the appetizer on it and roll it up.

With citric acid

Ingredients:

• 1.3 kg of dense tomatoes;
• 1 liter of water;
• 1 tsp citric acid;
• 1 pod of bell pepper;
• 3 tbsp. Sahara;
• 2 cloves;
• 1 tbsp. salt;
• greenery;
• spices.

1. Place greenfinch, paprika slices, spices and tomatoes into the container. Pour boiling water over.
2. After 15-20 minutes. Decant everything, throw in lemon, salt and granulated sugar.
3. The liquid is boiled and the contents are poured. They are corked.

With aspirin

Ingredients:

• 2 kg cream;
• 3 aspirin tablets;
• 3 cloves garlic;
• 1 sweet pepper;
• 5 pcs. allspice and cloves;
• 2 sprigs of tarragon;
• 0.3 chili;
• 1 bunch of dill;
• 4 tbsp. sweet sand;
• 2-3 cherry leaves;
• 1 tbsp. rock salt.

1. Add half of the herbs, spices and spices. Alternating cream, garlic and sweet paprika, fill the container. The remaining spices are placed on top.
2. Fill the container with boiling water, cover it, let it cool until it cools, and decant.
3. Repeat the procedure. Drain the water, add spices and chili rings.
4. Fill the container with the marinade and pour out the crushed tablets. They are corked.

To ensure that the aspirin is evenly distributed throughout the contents, the jar is tipped on its side and rolled over the table surface..

With mustard

Ingredients:

• 3 kg of tomatoes;
• 5-7 currant leaves;
• 5 bay leaves;
• 5-7 pcs. peppercorns;
• 2.5 liters of spring water;
• 6 tsp mustard seeds;
• 0.5 tbsp. table salt;
• 1 tbsp. sweet sand.

1. Distribute leaves, peppercorns and fruits into jars.
2. A marinade is prepared from water, salt, sugar and mustard.
3. Fill the workpiece with brine, close it and after a day lower it into the cellar.

In jelly

Ingredients:

• 4 kg of tomatoes;
• 4 tbsp. gelatin;
• 1 tbsp. granulated sugar;
• 4 tbsp. rock salt;
• 1 kg of onion;
• 3 liters of clean water;
• bay leaf, garlic, allspice;
• greenery.

1. Tomatoes, onion rings and garlic are placed one by one in a container.
2. Soak gelatin crystals in a glass of water. Add spices to the rest of the water and cook the marinade.
3. The swollen gelatin is mixed with hot filling and the filled jars are filled.
4. Sterilize the workpiece for 10 minutes and seal it.

With honey and lemon

Ingredients:

• tomatoes;
• 1 liter of water;
• 100 ml natural honey;
• juice of 2 lemons;
• 1.5 tbsp. rock salt;
• 2-3 stalks each of basil and parsley;
• 3-4 cloves of garlic.

1. The fruits are cleaned and placed in jars, with greens placed on the bottom.
2. Prepare honey marinade. Pour it over the tomatoes and seal them.

Option with grapes

Ingredients:

• 1.3 kg of tomatoes;
• 320 g grapes;
• 2 tbsp. sweet sand (sugar);
• 1-2 pods of sweet pepper;
• 1 tbsp. salt;
• garlic;
• 1 liter of water;
• herbs.

1. The ingredients are placed in a sterile container and poured in for 20 minutes. clean boiling water.
2. The water is decanted and brought to 100 g. with salt and sugar.
3. Pour the marinade and seal it.
4. It is better to take sweet and sour pink or white grapes.

With apples

Ingredients:

• 3 kg cream;
• 4 apples (Antonovka);
• 6 tbsp. table salt;
• 6 tbsp. Sahara;
• 3 liters of water;
• garlic;
• aromatic herbs;
• peppercorns.

1. Fruits are cut into slices.
2. The ingredients are placed in jars and scalded for 20 minutes.
3. The drained liquid is boiled with spices.
4. Fill the workpiece and roll it up.

With bell pepper

Ingredients:

• 10 pieces. medium tomatoes;
• 1 bunch of fresh parsley;
• 1 sweet pepper;
• 1 tbsp. salt;
• 2 cloves of garlic;
• 2 tbsp. granulated sugar;
• 0.3 tsp citric acid;
• 5 pieces. black pepper;
• 2 lavrushki.

1. Place bay leaf, garlic cloves and peppercorns. Then they throw in the tomatoes and paprika. Herbs and a few cloves of garlic are tamped right up to the neck.
2. Pour boiling water over everything for 15-20 minutes.
3. Decant the water, add 50 ml of boiling water, sugar and table salt. Fill the jars with boiling liquid and add lemon. They're rolling up.

With currant leaf

Ingredients:

• 2 kg cream;
• 5 black currant leaves;
• 1 glass (50 ml) table salt;
• 2-3 glasses of sweet sand;
• 1 liter of water;
• 1 sweet pepper;
• 0.5 heads of garlic;
• 1 chili;
• laurel;
• dill seeds.

1. Add spices, leaves, garlic, vegetables and sweet paprika.
2. Fill the bottle up to the neck with boiling water and drain after 15 minutes.
3. Prepare a filling based on the drained liquid, adding salt, sugar and chili.
4. Fill the workpiece with brine and roll up the lids.

Spiced

Ingredients:

• 2 kg of ripened tomatoes;
• 1 horseradish leaf;
• 1 medium head of garlic;
• 1 chili;
• 3 bay leaves;
• 1 sweet pepper;
• 5-7 pcs. black and allspice;
• 1 liter of water;
• 1 tbsp. table salt;
• 2-3 tbsp. sugar;
• 1 tsp dill seed.

1. Prepare the appetizer using the technology described above.

With cherry tomatoes

Ingredients:

• 1 kg cherry;
• 2 tbsp. granulated sugar;
• 2-3 bay leaves;
• 1 tbsp. fine salt;
• 3-4 pcs. black pepper;
• 1 liter of tomato (seedless);
• 3 pcs. aspirin.

1. The fruits are pierced and the container is filled with them.
2. Pour boiling water over it and strain after 15 minutes.
3. A marinade is made from tomato juice, salt, granulated sugar, black pepper and garlic.
4. The liquid is drained, an aspirin tablet is given into each 0.5 liter jar and filled with filling. They are corked.

With green tomatoes

Ingredients:

• 2 kg of tomatoes (green);
• 6 tbsp. sweet sand;
• 1.5 liters of tomato;
• 2 tbsp. table salt;
• 2 pcs. aspirin;
• 0.5 tsp cinnamon powder.

1. Jars are filled with tomatoes.
2. Fill with boiling water twice, leaving for a quarter of an hour.
3. Spices are added to the juice and boiled for several minutes. Fill the contents of the jar with brine a third time, adding aspirin tablets. Roll up the lids.

With sweet tomatoes

Ingredients:

• tomatoes;
• 2 bay leaves;
• 4 cloves of garlic;
• 2 tbsp. sugar;
• 1 liter of spring water;
• 2 tbsp. rock salt.

1. Large sweet fruits are divided into halves or quarters. Place in steamed jars, first adding coarsely grated garlic and bay leaves.
2. Water is boiled with salt and sweet sand.
3. Poured. Sterilize for a quarter of an hour. They're rolling up.

Lecho for the winter

Ingredients:

• 10 kg cream;
• 6 kg sweet pepper;
• 2 tbsp. vegetable oil;
• 4 tbsp. salt;
• 4-6 pcs. cloves and pot peppers;
• 3 tbsp. granulated sugar;
• 2 tsp citric acid;
• 6-8 cloves of garlic.

1. Vegetables are freed from skin and seeds and cut into slices.
2. Simmer them for 10 minutes, seasoning with salt, sugar, citric acid and oil.
3. Spices are thrown into a container, filled with boiling lecho and rolled up.

How to properly store preserves

1. The storage location should be dry, cool and dark. A cellar or basement will do.
2. Bite-free preparations are stored for no more than 1 year.

An open jar of tomatoes is stored in the refrigerator under a nylon lid for no more than 3 days.