Marinated sweet and sour tomatoes

Many people prepare sweet and sour tomatoes for the winter, since a wide variety of recipes allows everyone to choose the appropriate preservation method.

Secrets of preparing sweet and sour tomatoes for the winter

Despite the existence of many options for preparations, as well as personal secrets of most housewives, there are general rules for preserving tomatoes. Following these rules guarantees not only the safety of the preservation, but also a tasty – and healthy – dish as the final result.

Let's name some of these rules:

1. Dishes for preparations must be thoroughly washed and sterilized. Alternatively, you can simply pour boiling water into them.
2. Tomatoes and herbs are washed as thoroughly as possible before preservation; spoiled specimens are thrown away.
3. The tomatoes are allowed to dry before cooking.
4. For best results, tomatoes are sorted by degree of ripeness and also by size.
5. In order not to compromise the integrity of the jars, they are sterilized immediately before harvesting, since the brine is poured exclusively into warm jars.
6. To prevent tomatoes from bursting, you can first cut them or pierce them with a fork. The top of the tomato, the stalk, is often pierced.
7. To prevent the preservation from spoiling, the jars must be closed as tightly as possible. To check, turn them upside down and see if the brine has leaked.
8. To avoid the dishes bursting due to temperature changes, be sure to wrap them until they cool completely.

Sweet and sour tomatoes without sterilization

As a rule, it is impossible to do without preliminary sterilization of jars during the preservation process, since otherwise the likelihood that they will explode increases. However, some recipes still allow the use of unsterilized utensils.

To prepare sweet and sour tomatoes, you will need the following ingredients (based on a 3-liter container):

• one and a half kilograms of tomatoes;
• 1–2 bay leaves;
• 3–5, depending on the size, dill umbrellas;
• black peppercorns – 5–6 peas;
• a third of a head of garlic, to taste, you can take from 2 to 5 cloves per jar;
• 2 tablespoons each of sugar and salt (40–50 g);
• 1–1.5 tablespoons vinegar 9%;
• approximately 2 liters of water.

Preparation:

1. The jars are thoroughly washed, scalded with boiling water, and ideally also sterilized, but in this case you can do without sterilization. The lids are sterilized.
2. Tomatoes and herbs are washed as thoroughly as possible. You can pre-soak them in water for 20-30 minutes. The tomatoes are pierced.
3. Boil water and let it cool slightly.
4. Place garlic, peppercorns, bay leaves and dill umbrellas in a container.
5. Lay out the vegetables as densely as possible, with dense and large ones placed closer to the bottom, and lighter ones left on top.
6. Pour boiling water, cover with a lid or towel and leave for 10 minutes.
7. Drain the liquid into a separate pan, add sugar, salt and vinegar and bring to a boil.
8. After the salt and sugar have dissolved, the liquid is re-poured into jars and closed.

Marinated sweet and sour tomatoes with spices and garlic

In principle, this recipe is close to the classic one, that is, written above, and is very variable. The choice of seasonings used, as well as their quantity, remains up to the cook, but it is important to remember that you cannot overdo it with cloves and bay leaves - the brine takes on a bitter taste instead of the desired sweet and sour taste. You can use basil, parsley, rosemary, hot pepper, and cloves as spices.

You will need:

• 1–1.5 kg of tomatoes;
• allspice peas - 5-6 peas;
• black pepper – 8 peas;
• bay leaf - 3 pieces;
• 2–3 cloves of garlic;
• onion – 1 small head;
• parsley - a few sprigs to taste;
• basil, thyme - to taste;
• water - about two liters;
• 2 tablespoons sugar;
• a tablespoon of salt;
• 3 tablespoons vinegar 9%.

You will also need a deep saucepan, since this recipe requires re-sterilization.

Preparation:

1. Sugar, salt, half a peppercorn and two bay leaves are poured into the water, vinegar is poured in and put on fire - this is a marinade. Separately from it, boil ordinary water.
2. Vegetables are thoroughly washed, soaked, and punctured.The greens are washed. The onion is cut into rings.
3. Place greens, one bay leaf, onion, allspice and half the pepper into a container. Then lay out the tomatoes. Pour boiling water over and leave for 15 minutes. Drain the liquid.
4. Pour the boiled marinade.
5. Warm water is poured into a deep saucepan so that it covers the jars three-quarters of the way. A wooden board is placed at the bottom, then the jars are placed and the water is brought to a boil. After boiling, leave the jars for 3-4 minutes, then carefully remove.
6. Roll up the pieces and leave to cool.

Sweet and sour pickling of tomatoes with horseradish and currant leaves

To prepare sweet and sour preserves you will need:

• tomatoes;
• currant leaves, a three-liter jar usually takes 10–12 medium leaves;
• horseradish – leaf and root 3–4 cm long;
• peppercorns – 3–4 peas;
• 3–4 cloves of garlic;
• one bay leaf;
• salt - one tablespoon;
• sugar – 2 tablespoons;
• 9% vinegar – 3–4 tablespoons;
• aspirin – 1 tablet;
• about two liters of water.

Preparation:

1. The water is boiled, the jars and lids are sterilized.
2. Currant and horseradish leaves are placed on the bottom.
3. The tomatoes are washed and pierced. Place in a container.
4. Throw peeled and chopped horseradish, pepper, garlic, bay leaf into a jar (it’s better to throw it in earlier, somewhere in the middle of laying out the tomatoes), add sugar, salt and a tablet, then pour in vinegar.
5. Pour in boiling water, seal it tightly and allow to cool completely for 10–12 hours.

Sweet tomatoes for the winter with citric acid

Ingredients:

• tomatoes – 1 kg;
• 3–4 cloves of garlic;
• 3-4 large dill umbrellas;
• black pepper – 4 peas;
• one bay leaf;
• bell pepper cut into slices - 3-4 slices, to taste;
• greens - to taste;
• water - three liters - one and a half liters each for marinade and for heating jars and vegetables;
• a tablespoon of salt;
• 3 tablespoons sugar%
• citric acid – 1 teaspoon.

How to cook:

1. The jars are washed and sterilized, and the lids are sterilized. Water for heating the jars and vegetables - it’s better to take a little more, about two liters - put on the fire.
2. The vegetables are washed and the tomato stalks are pricked. The pepper is cut into slices. The dill is washed.
3. Dill, garlic, pepper and bay leaves are placed on the bottom. Place tomatoes and pepper slices on top. Pour boiling water over, cover with lids and leave.
4. While the tomatoes are infused, make a marinade: mix salt, sugar and citric acid in water, bring to a boil and cook for another 3-4 minutes.
5. The previously poured water is drained and the finished marinade is poured.
6. Roll up the glass container, cover it and leave it for 6–12 hours.

Recipe for pickled sweet and sour tomatoes with peppers

Ingredients for a 3-liter jar:

• 1.5 kg of tomatoes;
• bell pepper – 2–3 pieces;
• half a head of garlic;
• 3 tablespoons of 9% vinegar, can be replaced with two tablespoons of citric acid;
• 1.5 liters of water in double quantity - for heating and for marinade;
• 3 tablespoons of salt and 8 tablespoons of sugar;
• black peppercorns - 8 peas;
• spices (dill, basil, thyme, etc.) - to taste.

Preparation.

1. Glass containers are washed and sterilized. The lids are sterilized. Boil water.
2. The vegetables are washed, then the pepper is cut into slices, and the stem of the tomatoes is pierced.
3. Place the vegetables along with the garlic cloves in a jar and pour in boiling water. Cover and leave for a few minutes.
4. Pour salt, sugar and spices into the marinade water and wait until the future brine boils.
5. Drain the first water and pour the prepared marinade into the jars. Vinegar is also added there.
6. Roll up, wrap, leave to cool.

Sweet and sour tomatoes for the winter with herbs

Since greens in different types and quantities are used in most recipes, it is not possible to single out a recipe where they would play a major role. Greens in any form (dill, parsley, basil, rosemary) can be added to almost any recipe for sweet and sour tomatoes - you can take the classic version of pickled tomatoes as a basis - and add it both to the marinade and directly to the jar. The amount of ingredients is determined by the desire of the cook, but, as a rule, 3-4 branches of the plant are enough for a 3-liter container.

Canned sweet and sour tomatoes with lemon

The lemon actually replaces the vinegar in this sweet and sour tomato recipe.

You will need:

• currant leaves - 10–12 pieces;
• tomatoes – 1 kg;
• garlic – 3–4 cloves;
• one bay leaf;
• 3–4 dill umbrellas;
• black pepper – 8 peas;
• 4 tablespoons sugar;
• a tablespoon of salt;
• 1.5–2 liters of water.

Preparation:

1. The jars are washed and sterilized, and the lids are also sterilized. Place the water on the fire and let it boil.
2. The bottom is lined with currant leaves. Spread dill, pepper, bay leaf.
3. Add tomatoes and pour in boiled water. Cover the jars with lids and leave for 15 minutes.
4. Pour the liquid back into the pan, add sugar and salt there, bring to a boil and completely dissolve the grains.
5. Squeeze the juice from the lemon and pour it into a jar. Pour the brine in there.
6. Roll up the canned food, wrap it, and let it cool completely.

Recipe for sweet and sour tomatoes with horseradish, cinnamon and cumin

To prepare you will need:

• kilogram of tomatoes;
• one bay leaf;
• garlic – 2–3 cloves;
• black pepper, allspice can be added to taste, peas - 4-5 peas each;
• cumin - a few grains;
• cinnamon - on the tip of a teaspoon, this is about one fifth or 1 stick;
• peeled horseradish root 2–3 cm long;
• 2 tbsp. l. salt;
• 6 tbsp. l. Sahara;
• vinegar 9% - tablespoon;
• water - one and a half liters.

Preparation.

1. Place caraway seeds, bay leaves, chopped horseradish, garlic, pepper on the bottom of a thoroughly washed and sterilized bowl and sprinkle with cinnamon.
2. Washed tomatoes with the stalks removed are pierced in several places and placed in a jar.
3. Pour previously boiled water over the tomatoes. Cover the jars with lids and let sit for 15 minutes.
4. Pour salt and sugar into a saucepan, pour the marinade from the jars into it and cook until the sugar and salt are completely dissolved.
5. Pour vinegar and brine into a jar.
6. The jars are hermetically sealed, wrapped and left for 6–10 hours until completely cooled.

Shelf life of sweet and sour tomatoes

If unopened, pickled tomatoes can be stored for about a year. Once opened, shelf life in the refrigerator is limited to two to three weeks.

Conclusion

Sweet and sour tomatoes for the winter are an excellent option for homemade preparations and not only because of the taste. This type of preservation is also popular because the variety of existing cooking variations allows each cook to choose a suitable recipe for himself or come up with one himself.

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