Recipes for tomatoes without vinegar for the winter

Preparing tomatoes without vinegar for the winter is not difficult. As a rule, the proposed recipes do not require secondary sterilization. In addition, not everyone likes the vinegar taste, so preparations without vinegar are quite popular.

In some cases, you can replace vinegar essence with citric acid.

Rules for preparing tomatoes without vinegar

Since it is impossible to include everything in recipes, some of the recommendations, without which it will be much more difficult to prepare for the winter, are left out. Of course, many cooks, especially those who regularly deal with winter preparations, have their own secrets and tricks, but some cooking nuances are common to most recipes. Let's name a few rules for preparing tomatoes without vinegar for the winter:

1. The general rule is that before you start cooking, thoroughly wash or sterilize the jars, and treat the lids in boiling water.
2. Tomatoes are selected so that they are of the same size and the same variety.
3. If the recipe calls for vinegar, you can substitute it with citric acid. It is poured into jars immediately before pouring the marinade. One teaspoon is enough for a liter of water.
4. Tomatoes must be (unless otherwise stated in the recipe) ripe, firm, elastic, whole, that is, without visible damage or signs of rotting.
5. After rolling, the workpieces must be turned upside down, covered and left for a period of one to three days. Usually until it cools completely.
   
   Advice! If you are not sure that the preservation will not explode, you can lay oilcloth on the floor and only then rearrange the pieces.
6. In order for the fruits to better hold their shape and not fall apart, they are poured not with hot, but with already cooled marinade.
7. Before placing them in jars, the tomatoes have their stems pierced or cut out.

Classic recipe for tomatoes without vinegar for the winter

Rolling tomatoes without vinegar according to this recipe is not very difficult. Cooking requires only three main ingredients, and you can add spices if desired, modifying the taste of the dish. Instead of additional preservatives, additional heat treatment of the product is used.

For a three-liter jar you will need the following:

• one and a half kg of tomatoes;
• one and a half liters of water;
• Art. l. salt with a slide.

As well as a large saucepan in which secondary sterilization will take place.

Preparation:

1. The tomatoes are washed and allowed to dry; at this time, the containers for the preparations are subjected to heat treatment.
2. The tomatoes are placed in a jar, the required amount of salt is poured on top, then filled with ordinary filtered or boiled water. Insist under the lid.
3. Place a towel or napkin in a large pan, place the workpieces on it and fill them with cold water - so that it does not reach the neck by three fingers.
4. Bring the water in the pan to a boil and leave the jars in the boiling water for half an hour.
5. After heat treatment, the preservation is rolled up. Turn it upside down, cover with a blanket and allow to cool.

Tomatoes without vinegar and sterilization

To keep tomatoes longer, you can use repeated heat treatment. To do this, the brine is drained and poured several times in a row, each time successively bringing it to a boil. The advantage of this method is that the brine is literally saturated with the aroma of tomatoes and the spices used.

So, you will need:

• one and a half kg of tomatoes;
• 1.5–2 liters of water;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• garlic – 6 cloves;
• dill - 2-3 medium umbrellas;
• spices to taste.

Prepare as follows:

1. Water is put on fire. Sterilize dishes.
2. The spices used, such as garlic and dill, are placed on the bottom. Then fill the container with tomatoes.
3. Fill the contents of the jars with boiling water and cover the necks with clean lids.
4. Drain the future brine, add another glass of boiling water in case it boils over and repeat the procedure from the previous point.
5. Drain the liquid again, add salt and sugar and bring to a boil for the third time.
6. The preparations are closed for the winter.

Sweet tomatoes for the winter without vinegar

Sealing tomatoes without vinegar according to this recipe also requires sterilizing the preserved jars.

Ingredients:

• liter of water;
• 3–4 garlic cloves;
• 2 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• bay leaf – 2 leaves;
• optional other spices and other types of herbs.

Preparation proceeds as follows:

1. First, prepare the brine, and while it boils, prepare the remaining ingredients. To make the brine, combine water and salt with sugar.
2. The tomatoes are washed, allowed to dry or blotted with a towel, and the garlic is chopped. If the tomatoes are large, they can be cut into two or four parts.
3. Place vegetables and spices in a jar.
4. Fill with prepared brine and proceed to secondary sterilization.
5. The blanks, covered with lids, are placed in hot water on a towel and boiled for 15 minutes. Advice - to avoid getting burned, you can prepare a pan with boiling water in advance and fill the jars already in the pan.
6. Remove the workpiece from the boiling water and roll it up.

A simple recipe for tomatoes without vinegar with horseradish

According to the recipe, you will need:

• one and a half kg of tomatoes;
• two liters of water;
• horseradish root 4–5 cm long;
• horseradish and currant leaves;
• 5–7 garlic cloves;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 bay leaf;
• 3–4 dill umbrellas;
• black and allspice - 4-5 peas each.

Prepare this way:

1. The dishes must be sterilized. While the jars are being heat-treated, the greens are washed, the tomatoes are washed and dried, the horseradish root is peeled and grated.
2. Add salt and sugar to the water and bring the brine to a boil.
3. Then the ingredients are laid out - at the very bottom - washed horseradish and currant leaves, dill on top of them, and tomatoes are placed on top of the greens.
4. Add bay leaf and pepper.
5. Pour boiling water over the workpiece and roll it up.

Tomatoes without vinegar Finger lickin' good

There are quite a few recipes for finger-licking tomatoes without vinegar, since the taste largely depends on the skill of the cook and the selection of ingredients.So technically, any recipe can be said to be “finger lickin’ good.” We will present only one of the existing options - tomatoes with tomato filling.

You will need the following ingredients:

• small dense tomatoes – 1–1.3 kg;
• tomatoes for dressing – 1.5–1.7 kg;
• half a head of garlic;
• 5–6 black peppercorns;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• dill umbrellas or other greens to taste.

Preparation:

1. Selected tomatoes are washed, the stem is pierced and left for a while to dry.
2. Meanwhile, the “substandard” is twisted in a meat grinder. After this, it is recommended to grind the tomato mass through a sieve to get rid of seeds and excess peel, but in principle you can do without this step.
3. The resulting mass is placed on the fire and, stirring, brought to a boil. Then add salt and sugar to the mixture and reduce the heat. Simmer the filling over low heat until it begins to thicken and decrease in volume. Depending on the number of tomatoes, this takes 25–30 minutes.
4. Boil water. It is better to take extra liquid so that there is definitely enough for all the jars.
5. While the tomato mixture is cooking, dill, pepper, garlic and other spices, if used, are placed in the jars.
6. Place the tomatoes in jars. If desired, you can remove the skin from the vegetable.
7. Pour boiling water over it, after a quarter of an hour, pour it back into the pan, and after boiling, repeat the procedure.
8. Drain the water again. Instead, pour in the hot tomato mixture, make sure that it has filled all the free space, and roll up the blanks.

Tomatoes with peppers without vinegar for the winter

You can use the classic recipe given above as a basis.The quantity of tomatoes and peppers is adjusted according to tastes - you can take two large peppers per kilogram of tomatoes.

It is also important to remember that before use, peppers are cut into slices, seeds are removed and the stalk is cut off. The pepper cloves are washed and allowed to drain.

Delicious tomatoes without vinegar

In this recipe, vinegar replaces citric acid.

Ingredients:

• 1.5 kg of tomatoes;
• 3–4 dill umbrellas;
• 2–3 cloves of garlic;
• black peppercorns - optional;
• 1.5 liters of water;
• 4 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 0.5 teaspoon of citric acid.

Prepare as follows:

1. Herbs and spices to taste are placed in a sterilized jar, that is, garlic, dill, pepper, etc. Tomatoes are also carefully and tightly laid out there.
2. Pour boiling water over the vegetables.
3. Let it sit for a while.
4. Drain the liquid into a saucepan, add another glass of boiled water, as well as the required amount of salt and sugar, and then bring to a boil.
5. Pour the required amount of citric acid into the jar and add brine.
6. Roll up the pieces, turn them over and let them cool completely under the blanket.

Roll up tomatoes without vinegar with garlic

When making preparations, it is important not to add too much garlic. As a rule, one three-liter jar takes from three to six cloves. Garlic can be either grated or used immediately in the form of cloves.

Garlic is placed at the bottom of the jar along with other herbs and spices.

Tomatoes with grapes without vinegar

To not only improve the taste of preserved food, but also to increase its shelf life, take sweet and sour white or pink grapes.

In general, preparing tomatoes without vinegar using this recipe is easy.

Required ingredients:

• liter of water;
• tomatoes – 1.2 kg;
• grapes – 1 large bunch, 300 g;
• 1 large sweet pepper;
• sugar – 2 tbsp.l.;
• salt - tbsp. l.;
• garlic – 3–4 cloves;
• spices and herbs - to taste.

Prepare as follows.

1. Prepare the tomatoes. The pepper is cut and the seeds are removed, and then washed thoroughly. They wash the grapes.
2. Chopped peppers, garlic and other spices (you can also add onions cut into rings) are sent to the bottom.
3. Then fill the container with tomatoes and grapes and pour boiling water over it. Leave for a third of an hour.
4. Pour the liquid from the jar back into the pan, add granulated sugar and table salt to it and bring the resulting mixture to a boil.
5. The last step is to pour the marinade over the tomatoes again and then roll them up.

How to roll tomatoes without vinegar and mustard

Since mustard itself is a preservative, it can be used in the preparation process instead of vinegar or citric acid.

Ingredients:

• tomatoes – 1.5 kg;
• 1 small pepper;
• half a sour apple;
• half an onion;
• sugar – 2 tbsp. l. and the same amount of salt;
• garlic – 4 cloves;
• peppercorns – 5–6 pcs.;
• dill - 3-4 umbrellas;
• 1 tbsp. l. mustard in the form of powder or grains;
• water - about 1.5 l.

Preparation:

1. Heat the water and cook the vegetables at the same time. The onions are peeled and chopped, the tomatoes are washed and the stalks are chopped; The apple is cut into slices.
2. Half the chopped apple and onion are lowered to the bottom of the jar. Tomatoes and spices are placed on top.
3. Pour boiling water over the workpieces and allow to warm up.
4. After 15–20 minutes, drain the liquid back, add salt and granulated sugar, when the water just starts to boil, add mustard to the marinade. Remove the brine from the heat after boiling.
5. Pour the brine into jars.

Cherry tomatoes without vinegar

Recipes for cherry tomatoes are not much different from recipes intended for “full” tomatoes.However, they are usually compacted more tightly, and the jar is taken in a smaller size.

Ingredients:

• 1.5 kg cherry tomatoes;
• 1 tbsp. l. lemons;
• 3 tbsp. l. sugar and the same amount of salt;
• cinnamon - half a teaspoon;
• greens - to your taste;
• 3 liters of water.

And also a large saucepan.

Preparation:

1. Sugar, salt and spices are poured into water, stirred and boiled until boiling. Then add citric acid and cinnamon, mix and cook a little more.
2. Cherry fruits are pierced. Place vegetables in a jar.
3. Carefully pour in boiling water.
4. Cover the necks with lids.
5. Place the jars in a wide saucepan, place them on a towel or wooden board, and pour hot water three fingers below the neck.
6. Sterilize again for 10 minutes.

Rules for storing tomatoes without vinegar

Before serving canned tomatoes without vinegar, you need to wait a while for them to soak - usually this takes from two weeks to a month. If the recipe involves secondary sterilization or the use of preservatives, the shelf life of the product increases.

The optimal place for preparations is a basement or cellar, that is, a cool place with minimal access to sunlight.

Conclusion

Tomatoes without vinegar is a dish whose preparation, for the most part, requires skillful hands and patience, but the result is usually pleasing not only to the eye, but also to the stomach.

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