TOP 6 recipes for pickled tomatoes with garlic inside for the winter

The most popular and delicious vegetable for canning for the winter is considered to be a tomato, and sealed with garlic inside, according to the classic recipe or with the addition of various seasonings, it tastes better than any preparation. Zakatki are prepared with sterilization and in a quick way, from red or green tomatoes. By following simple rules, canned food can be preserved for a long time.

Principles for preparing tomatoes stuffed with garlic cloves for the winter

When preparing vegetables for canning, a puncture is made in the stalk of the tomato and a clove of garlic is inserted there.

Requirements for main ingredients

For this preparation, elastic, not overripe tomatoes with thick skin are suitable. The Slivka variety is especially good. The fruits are selected to be of medium size. Small cloves of garlic are used whole, large cloves are cut.

Preparing containers

The container volume can be any, usually from one to three liters. The preparation process involves washing and sterilizing the jars and boiling the lids.

The most delicious recipes

There are many recipes for preparing tomatoes stuffed with garlic. There are as many ways of canning vegetables as there are housewives. But there are some of the most delicious preparations.

The classic "finger lickin' way"

The recipe is for three liter jars.

Compound:

• 2 kilograms of tomatoes;
• 3 heads of young garlic;
• 1.5 liters of spring water;
• 2/3 glass of salt;
• a glass of fine sugar;
• 6 dessert spoons of vinegar;
• 3 dill bushes;
• 9 peppercorns.

Stuffed tomatoes are placed in a glass container with seasonings. Dissolve salt and sugar in water and boil for 3 minutes. Pour brine over the fruits and sterilize for 10 minutes. Pour vinegar into the vegetables and seal. After cooling, pickled tomatoes are taken to the basement.

Variation without sterilization in liter jars

A simple recipe without seasonings or spices.

Ingredients:

• 700 grams of tomatoes;
• head of garlic;
• half a liter of purified water;
• a teaspoon of salt;
• 100 grams of fine sugar;
• a teaspoon of vinegar.

Tomatoes stuffed with garlic are placed in a jar and filled with boiling water for 2 minutes. Boil water with salt and sugar.The liquid drained from the jar is replaced with pouring, vinegar is added, and screwed on. Cover the canned tomatoes for a day.

With parsley

Tomatoes with herbs turn out unusually tasty and aromatic.

Components:

• 1.5 kilograms of tomatoes;
• large head of garlic;
• a bunch of parsley;
• liter of purified water;
• half a glass of coarse salt;
• a glass of sugar;
• a third of a glass of vinegar.

Tomatoes are stuffed with garlic and a sprig of parsley. Stuffed vegetables are placed in jars and boiling water is poured in. After a quarter of an hour, water is poured into a cooking vessel, salt and sugar are added. Boil the filling for several minutes, pour in vinegar. The marinade is used to fill containers with vegetables. They screw it up and wrap it in a blanket until the morning.

With hot pepper

The preparation is suitable for lovers of spicy food.

Ingredients:

• kilogram of tomato;
• two heads of garlic;
• 2 hot peppers;

Ingredients for the marinade:

• liter of purified water;
• half a glass of salt;
• 2 glasses of granulated sugar;
• half a glass of vinegar;
• laurel leaf;
• 4 peppercorns.

Marinating begins with preparing the vegetables. Shallow cuts are made in the tomatoes and stuffed with whole cloves of garlic. Prepared vegetables are distributed into jars, pepper rings are added. Pour in boiling water, heat for 20 minutes, pour out the liquid.

Boil the water with the remaining ingredients for three minutes. The finished filling is filled into containers with vegetables. Sealed.

With cloves

This simple preparation can be done even by novice housewives.

Compound:

• 600 grams of elastic tomatoes;
• 2 clove buds;
• head of garlic;
• 400 milliliters of filtered water;
• 30 grams of salt;
• a faceted glass of sugar;
• a tablespoon of vinegar;
• dill greens;
• 3 peppercorns;
• 2 currant leaves.

For canning, place greens, peppers, cloves, and garlic-stuffed fruits into prepared jars.Boil water with the remaining ingredients. Hot marinade is poured over vegetables in jars. The workpiece is sterilized for fifteen minutes. Sealed. Cool at room temperature.

Recipe with green tomatoes

This aromatic appetizer goes well with potato dishes.

Required components:

• 1.8 kilograms of green tomatoes;
• a head of young garlic;
• 1 piece of salad onion;
• a small bunch of dill;
• half a pod of hot pepper;
• horseradish leaf;
• 2 laurel leaves;
• peppercorns;
• a third of a glass of sugar;
• half a glass of salt;
• a third of a glass of vinegar.

Place onion, cut into half rings, pepper rings, and spices into a jar. The tomatoes are not cut completely; a plate of garlic and a sprig of dill are placed in the cut. Afterwards they are placed in jars. Pour over the marinade twice, prepared from the remaining ingredients. They screw it in. Cool under the blanket.

Rules for storing the finished product

Preservation is stored at low temperature, in a dark place.

In a basement or cellar, tomatoes remain usable for up to two years; at room temperature, the shelf life is reduced to one year.