Marinated tomatoes with onions for the winter: recipes with photos

Tomatoes and onions for the winter are a preparation that does not require serious skills and effort. It does not take much time and pleases with its wonderful taste throughout the year.

Secrets of canning tomatoes and onions

When canning tomatoes, it is necessary to maintain absolute freshness and cleanliness. Therefore, in order to kill all microbes from the fruits, they are blanched by steaming for a few minutes and cooled. And for those who want to cover marinated tomatoes without skin, this is a great way to remove it.

It is very important to sort the fruits correctly, because it is not recommended to mix vegetables of different varieties, sizes and ripeness in one jar. The best option for canning is small or medium-sized tomatoes. They look nice and have excellent taste.

It is necessary to ensure that the raw materials are free from stains, cracks, and all sorts of defects. Select tomatoes that are firm and of medium ripeness. Then they won't burst. For the same reason, they are pierced at the stalk with a toothpick.

To prevent the brine inside from becoming cloudy, add several whole cloves of garlic.

In order to preserve the rich color of tomatoes, you can add vitamin C when canning. For 1 kg of product - 5 g of ascorbic acid. It promotes rapid removal of air, and pickled vegetables will remain bright and attractive.

Classic recipe for tomatoes and onions for the winter

The finger-licking tomato and onion recipe is one of the most popular and desired preparations on almost every table. Marinated tomatoes are slightly spicy, saturated with the aroma of onions and spices. Great for serving with main courses.

Ingredients for 3 liters:

• 1.3 kg of ripe tomatoes;
• 2 bay leaves;
• 1 head of large onion;
• 1 dill umbrella;
• 3 pcs. carnations;
• 2 allspice peas;
• 3 black peppercorns.

To prepare the marinade you need:

• 1.5–2 liters of water;
• 9% vinegar - 3 tbsp. l;
• 3 tbsp. l. Sahara;
• 6 tsp. salt.

How to preserve:

1. After the containers and lids are washed, they need to be sterilized. It's best to do this with a couple. You will need a large saucepan (will fit more cans), a steel sieve or colander and water. Pour it into a saucepan, bring to a boil, put the lids there, place a sieve or colander, and place the jars on it with the neck down. Boil for 20–25 minutes.
2. At this time, place tomatoes and onions on the bottom in layers, as if alternating them with each other, pour in vinegar.
3. Bring water to a boil and pour over vegetables for 15 minutes.
4. Drain it back into the pan, add sugar, salt, bay leaf, cloves and pepper. Leave to simmer for 10 minutes.
5. Pour the prepared marinade into the ingredients and immediately twist, then turn it upside down and cover with something warm, such as a blanket, for a day.

Tomatoes and onions for the winter without sterilization

An excellent option for beginners in canning, as it does not require a lot of effort and an abundance of ingredients. It is best to make pickled tomatoes and onions in small containers to make serving them more convenient.

Ingredients for a liter jar:

• 800 g tomatoes;
• onion – 1 medium-sized head;
• 1 bay leaf;
• 1 umbrella each of dried dill and parsley;
• 5 peas of allspice;
• 1 tsp. salt;
• 1 tbsp. l. Sahara;
• 4 tsp. vinegar 9%.

Cooking method:

1. Place dried dill, pepper, and bay leaf in clean jars at the bottom.
2. Peel the onion, cut into half rings and add to the rest of the ingredients.
3. Place the washed tomatoes.
4. Boil water and make the first pour. Cover with lids and let stand for 20 minutes.
5. Drain the water and boil again. Then repeat step 4 and drain the water again.
6. Add sugar and salt to the water and place over high heat.
7. As soon as the water begins to boil, pour in the vinegar and immediately reduce the heat to low.
8. Pour the liquid into the jars one at a time.
   
   Attention! You cannot fill the next container with marinade until the previous one is closed.
9. Place the finished jars on the floor with the neck down and wrap them for a day.

Marinated tomatoes are ready!

How to pickle tomatoes with onions and garlic for the winter

Ingredients per 1 liter:

• 1 liter of water;
• optional 1 tbsp. l sugar;
• 700 grams of tomatoes;
• large onion - 1 head;
• 2 bay leaves;
• 2 heads of garlic;
• 1 tbsp. l. 9% vinegar;
• 1 tsp. salt.

Cooking method:

1. Sterilize dishes.
2. Peel the onion, cut into half rings or thin slices.
3. Peel the garlic.
4. Place bay leaves on the bottom of the jars, alternating with onions and tomatoes. Fill the space between them with garlic.
5. Boil water, pour it into a jar and wait 20 minutes.
6. Drain the water, add salt and sugar. Boil.
7. Add vinegar and marinade to the tomatoes and cover tightly with a lid.
8. Turn over, wrap and leave to marinate for a day.

Tomatoes marinated for the winter with onions and herbs

This preparation will be an excellent appetizer for any table. The amazing taste will not leave anyone indifferent and will make you eat every last bite.

Ingredients for 2 liters:

• 2 kg medium-sized tomatoes;
• greens: parsley, basil, dill, celery;
• 3 cloves of garlic;
• onion - 1 head.

To prepare the marinade you will need:

• 3.5 tbsp. l. vinegar 9%;
• 1 tsp. allspice;
• 1 liter of water;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 bay leaves.

The finger-licking process of canning tomatoes with onions and herbs:

1. Prepare clean and dry jars.
2. Wash and dry the herbs and tomatoes.
3. Peel the garlic and chop as desired.
4. After peeling, cut the onion into rings.
5. Mix vegetables and herbs into containers.
6. Prepare the marinade: boil water, add salt, pepper, sugar, bay leaf and vinegar.
7. Pour it into jars and place them in slightly boiling water up to the neck to sterilize for 12 minutes. Boil the lids.
8. Tighten, place the lids down and wrap.

Canned tomatoes with onions and bell peppers

Pickled vegetables with a rich sweet and sour taste and aromatic brine. Preservation is carried out using the double-fill method, without sterilization.

For 3 liters you will need:

• 1.5 kg of fresh tomatoes;
• 2–3 bell peppers;
• fresh herbs;
• 4 tbsp. l. Sahara;
• onion – 1 head;
• 3 tbsp. l. salt;
• 3.5 tbsp. l. 9% vinegar;
• 7 peas of allspice;
• water.

Cooking method:

1. Place bell peppers and onion slices cut into several pieces into jars pre-washed with a brush and baking soda.
2. Place the tomatoes tightly in a container, pour boiling water over them and cover with a lid, which must be sterilized in advance.
3. After 20 minutes, use the above-mentioned device to drain the water and add sugar, salt and vinegar to it.
4. Boil the brine until the ingredients are completely dissolved and pour it back into the jar, then roll it up.
5. Turn it upside down and cover with something warm for 24 hours so that the pickled tomatoes can soak in the juice and spices.

Recipe for tomatoes with onions, horseradish and spices

Small tomatoes are most suitable for this method. You can take cherry tomatoes, or you can take a variety that is simply called “cream”. For preservation, it is recommended to take a small container.

Ingredients for a half-liter bowl:

• 5 pieces. tomatoes;
• 2 leaves of currant and cherry;
• 2 sprigs of dill, preferably with inflorescences;
• 1 bay leaf;
• onion – 1 head;
• 1 tsp each sugar and salt;
• 1 horseradish root and leaf;
• 2 tbsp. l. table vinegar;
• 2 peas each of black and allspice;
• 500 ml water.

Cooking method:

1. Place horseradish, cherry and currant leaves, dill umbrellas, onions, chopped horseradish root, and tomatoes into a pre-sterilized jar.
2. Pour boiling water over everything and leave for 10 minutes under a closed (sterilized) lid.
3. Then pour the water into the pan and boil again. At this time, add salt, sugar and vinegar to the jars.
4. Pour boiling water, close the lids and turn the jars over. Don't forget to cover with something warm.

Rules for storing pickled tomatoes and onions

Hermetically sealed pickled tomatoes can be stored even in an apartment at room temperature. But it must be remembered that the shelf life of such a product is no more than 12 months. Once the jar has been opened for consumption, it can only be stored in the refrigerator or cool room.

Conclusion

Tomatoes with onions for the winter are an excellent option for winter canning. If you do everything according to the instructions and maintain cleanliness, the pickled vegetables will turn out incredibly tasty, and the likelihood of the jars exploding will be reduced. Therefore, before cooking, the containers are thoroughly washed using a brush and baking soda.

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