11 best recipes for pickled tomatoes and onions for the winter

From the beginning of autumn, the time begins to preserve vegetables for the winter. You can make many variations of pickles from one type of vegetable. Regular pickled tomatoes with onions are prepared in more than ten ways. Tomatoes are delicate vegetables. Before canning, you need to know what consistency of tomatoes to choose and how to fill the jars correctly. The shelf life of tomato preparations depends on the container; it must be sterilely clean.

Secrets of canning tomatoes and onions for the winter

Over the long period of preserving tomatoes for the winter, housewives have found a couple of secrets that allow them to store the preparations longer and preserve the rich color of the tomatoes.

Adding vitamin C when preserving tomatoes allows you to retain their natural bright color for a long time. The method allows you to remove air from glass containers to stop reactions in which the peel begins to change color. Housewives use an ascorbic acid tablet per three-liter jar.

You should not choose large tomatoes for canning; it is better to leave them for preparing the filling. Small and medium-sized tomatoes are suitable for canning.

To prevent them from cracking during preservation, it is recommended to pierce the peel with a toothpick in one place.

Requirements for main ingredients

For marinating with onions, it is better to choose small and medium-sized tomatoes, of the same variety, and degree of ripeness. Tomatoes should not be overripe, but elastic and firm to the touch. Tomatoes are washed in warm water several times. Any microbes remaining on the tomatoes will affect the shelf life of the product.

To peel the tomatoes, you first need to blanch them for a couple of minutes. Then the skins can be easily removed from the tomatoes, cooled in cold water. You don’t have to remove it, but blanching will still destroy all microbes from the skin.

Preparing containers

Glass containers must be thoroughly washed with a brush. For complete cleanliness and to get rid of germs, it is recommended to wash with soda. Dried jars are usually sterilized for about 14 minutes. The lids must also be washed and boiled for 7 minutes. Absolutely all utensils, down to the small spoon, must be sterilely clean.Microbes must not be allowed to enter glass containers.

Best Recipes

All ingredients for the recipes are designed for a three-liter jar. The preparation steps will begin taking into account the fact that all ingredients and containers have been prepared and sterilized in advance, ending with the last steps before rolling up the cans.

Classic recipe for tomatoes and onions

What you will need:

• 2 kilograms of small tomatoes;
• 4 pieces black peppercorns;
• umbrella (with seeds) of dill;
• 3 pinches of sugar;
• 2 large bay leaves;
• 1 large onion;
• 3 tablespoons of medium-sized salt;
• 3 tablespoons of 9 percent vinegar.

Step by step cooking:

1. Cut the onion into rings, then distribute the vegetables on top of each other in the jar. Pour vinegar on top.
2. Pour boiling water, wait a little and pour the solution into the pan.
3. Add the remaining ingredients to the pan with the drained water. Boil a little on medium temperature.
4. Pour the filling over the vegetables.

A quick way without sterilization

For preparation you need:

• 1.5 kilograms of medium and small tomatoes;
• 2 tablespoons of medium-sized salt;
• large inflorescence of dill;
• 3 pinches of granulated sugar;
• 2 large bay leaves (dried);
• 2 medium onions;
• 6 allspice or black peppercorns;
• 2 tablespoons of 9 percent vinegar.

Step by step cooking:

1. Cover the bottom of the glass container with herbs and sprinkle with spices. Place the sliced ​​onion on top. Then arrange the tomatoes.
2. Fill the tomatoes with hot boiling water and wait 17 minutes. Pour water into an enamel bowl.
3. Sprinkle granulated sugar and small salt into the solution. Keep the solution for a while, then pour in vinegar.
4. Pour the solution from above to the neck of the jar.

With garlic

Ingredients for marinating:

• 2 kilograms of small and medium red tomatoes;
• 2 bay (large) leaves;
• 2 tablespoons of coarse salt;
• 2 small onions;
• 6 black peppercorns;
• 6 small cloves of garlic;
• 2 tablespoons of 9 percent acetic acid.

How to cook:

1. Place the vegetables on the previously laid out spices. It is necessary to alternate layers with garlic cloves.
2. Pour hot water into a glass container for half an hour. Then pour the solution into the saucepan.
3. Combine water and coarse salt. Boil a little.
4. Pour marinade over everything.

With greens

You will need the following products:

• 2 kilograms of small red tomatoes;
• 3 bay leaves;
• 3 pinches of sugar;
• 1 large onion;
• 2 tablespoons of medium-sized salt;
• 6 sprigs of different greens;
• 2 tablespoons of 9 percent vinegar.

How to cook:

1. Cut the onion into pieces. Place chopped fresh herbs and vegetables in a glass container.
2. Pour remaining ingredients into boiling water.
3. Pour the broth into a jar.
4. Sterilize for a quarter of an hour.

With bell pepper

What to take from products:

• 2 kilograms of small tomatoes;
• a couple of bell peppers (it’s better to take a larger one);
• 3 pinches of sugar;
• 1 large onion;
• 2 tablespoons salt;
• 5 branches (it is better to take without stems) of greenery;
• 6 peppercorns;
• 2 tablespoons vinegar.

Step by step cooking:

1. Place the chopped onion slices in a glass container. Add pieces of sweet pepper to them. Place the tomatoes tightly on top of them.
2. Pour boiling water over it and after 12 minutes pour it into the pan.
3. Pour the remaining ingredients into the broth. Cook for a couple of minutes.
4. Pour it onto the workpiece.

With horseradish and spices

Ingredients for marinating:

• 1.5 kilograms of medium tomatoes;
• umbrella (with seeds) of dill;
• 1 medium root and large leaf of horseradish;
• 4 pieces of black peppercorns;
• 2 (medium size) bay leaves;
• 2 medium onions;
• 2 tablespoons of medium-sized salt;
• 2 pinches of sugar.

Preparation:

1. Place herbs, spices, onions, finely chopped horseradish root and tomatoes in a container for pickling.
2. Pour hot water on top and after 13 minutes pour it back.
3. Add the remaining ingredients to the poured water and boil the broth.
4. Pour over vegetables, leave for a while - let them sit in the marinade.

With carrots

Required Products:

• 1.5 kilograms of small tomatoes;
• 3 small carrots;
• 5 pinches of white sugar;
• 2 small onions;
• 4 sprigs of any greenery;
• 2 tablespoons of medium-sized salt;
• 7 pieces of black peppercorns;
• 2 medium bay leaves;
• 2 tablespoons vinegar.

How to cook:

1. Chop the carrots and onions into medium pieces and place in a jar in layers with whole tomatoes.
2. Place the remaining products in a glass container and pour hot boiling water into it.

With butter

What to take for cooking:

• 2 kilograms of red tomatoes;
• 1 onion (large);
• 2 tablespoons of coarse salt;
• 1 tablespoon (preferably sunflower or olive) vegetable oil;
• 3 large bay leaves;
• 6 peppercorns;
• 2 tablespoons of 9 percent acetic acid.

How to cook:

1. Place the chopped onion with other ingredients and tomatoes.
2. To make the marinade, sprinkle everything except the oil into salted water. Boil a little.
3. Pour the resulting solution onto the vegetables. Pour hot oil on top.

In gelatin

Take:

• 1.4 kilograms of small (the smaller the better) tomatoes;
• 2 medium onions;
• 3 pinches of sugar;
• 5 large cloves of garlic;
• 1 tablespoon (preferably olive) oil;
• 7 black peppercorns;
• a pack of gelatin diluted in water;
• 2 tablespoons of medium-sized salt;
• 2 tablespoons acetic acid.

How to cook:

1. Place the vegetables on top of each other, placing the garlic cloves at the very end.
2. Place the remaining products, except gelatin, into boiling water.
3. Pour gelatin into the hot marinade and turn off the stove.
4. Pour marinade over everything.

Without vinegar

What products will you need:

• 1.5 kilograms of tomatoes (do not take too large);
• 2 onions;
• 7 peppercorns;
• 4 branches of any greenery;
• 3 tablespoons of medium-sized salt;
• 5 pinches of white sugar;
• cherry and currant leaves.

Preparation:

1. Leaves, spices, herbs are poured into a jar.
2. Arrange vegetables in layers. Add remaining ingredients.
3. Pour boiling water over top.

Sweet tomatoes with onions

You will need:

• 1.3 kilograms (red, sweet) tomatoes;
• 7 peppercorns;
• onion (large head);
• 2 large bell peppers (the sweeter the better)
• 3 pinches of granulated sugar;
• 6 heads (small) garlic;
• 2 tablespoons of medium-sized salt;
• 2 tablespoons of 9 percent vinegar.

How to cook:

1. Pour herbs and spices into a glass container. Place vegetables on top, alternating.
2. Place the remaining ingredients on top. Pour boiling water into a glass container.

Storage rules

Pickled tomatoes and onions are stored at home on the balcony, in the cellar and in the refrigerator. The main thing is to observe the temperature regime required for the workpieces. Do not store the products in a room above 20 degrees - a fermentation reaction will begin.

At temperatures below zero, liquid in glass containers turns to ice and they may crack. Room humidity should not exceed 70%. The workpiece storage room must have good ventilation to prevent the formation of mold, mildew, and dampness.