The end of summer and the beginning of autumn is the period of vegetable procurement. Harvest time significantly reduces food prices, this gives every housewife the opportunity to make preparations that will please their household in the winter. We suggest you marinate tomatoes with herbs. And also pay attention to one more recipe -. Delicious, can't resist!
Pickled tomatoes: recipe with photos.




Ingredients:
- tomatoes,
- greens,
- marinade.

To prepare one liter of marinade you need:
- liter of water,
- 100 ml vinegar,
- 4 tablespoons of sugar,
- 2 tablespoons of salt,
- black peppercorns,
- dill,
- parsley and celery leaves,
- garlic,
- bay leaf.

Recipe with photos step by step:

To cook tomatoes in a sweet and sour marinade, you need to select good vegetables. For twisting, you need to choose only the most ideal fruits. They should be hard, without cracks or spots. Rinse the vegetables under cold water.

Cooking greens. To prepare the marinade we need several branches of parsley, celery and dill umbrellas. We wash everything under running water.

Preparing a marinade for tomatoes for the winter. Throw bay leaves (3 leaves per liter of water), salt, vinegar, sugar, pepper, parsley, and dill umbrellas into a saucepan with cold water. Let the marinade simmer over low heat for about 15 minutes.

While the marinade is boiling, wash the jars. At the bottom of each we place one sprig of dill, parsley, celery, one clove of garlic, two bay leaves, black peppercorns.

And sterilize for about 20 minutes. Next we roll it up. Store the pickled tomatoes, the recipe with photos of which we showed you, in a dark place.




Bon appetit!
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Try cooking these sweet and sour tomatoes with the addition of vegetable oil and you will never again prepare these vegetables for the winter using another recipe!

Amazingly delicious sweet and sour tomatoes for the winter

Take the following products for 3 1l jars:

• 2 kg of not very large tomatoes;
• 1-1.2 liters of hot water;
• 1 bunch of celery;
• 6 garlic cloves;
• 1 tbsp. spoon of salt;
• 1.5 tbsp. spoons of sugar;
• black peppercorns
• vinegar and vegetable oil 3 tbsp. spoons.

Canning tomatoes for the winter in a liter jar

Wash the tomatoes and celery thoroughly. Place celery sprigs in washed jars and tomatoes on them. Peel the garlic cloves and cut them in half. Add two chopped cloves to the jar. We also add a few peppercorns and add celery again.

We dilute salt and sugar in hot water and pour it into the jars, retreating slightly from the top.

Place the jars in a saucepan, cover with lids, fill with warm water up to the shoulders and place for sterilization.

As soon as the water in the pan begins to boil, let the tomatoes sit for literally 20-25 minutes, and then add a spoonful of vinegar and a spoonful of vegetable oil to each jar. Let it stand for a couple of minutes and, pulling out one at a time, seal it with a seaming key.

Turn over and keep until cool.

Don't forget to add spices and vegetables to your recipe to suit your taste. See how easy it is to combine different ingredients, for example, add cinnamon to your preparation.

Tomatoes are a favorite vegetable of many. It is its appearance that we are looking forward to in order to fully enjoy the impeccable taste and, of course, make healthy preparations for the winter.

Please note that pickled tomatoes contain such an invaluable substance as lycopene. It is one of the best means for preventing cancer. Plus, the fruits contain calcium, zinc, manganese and iron.

You can eat them with meat, potatoes, or serve as a separate dish. Tomatoes are also often consumed with alcohol.

Cooking recipe

Ingredients (calculated for one three-liter jar):

• black pepper - four peas;
• dill - two stems;
• water - one and a half liters;
• sugar - four tablespoons;
• bay leaf - three pieces;
• horseradish leaf - one piece;
• vinegar (necessary for pouring) 9% - one tablespoon;
• currant and cherry leaves - three pieces;
• salt - three tablespoons;
• tomatoes (small fruits) - the required amount for a three-liter jar.

Step by step instructions:

1. Rinse the tomatoes in water and let them dry at room temperature.
2. Place currant leaves, horseradish leaves, bay leaves, dill and cherry leaves on the bottom of a previously prepared clean jar. Place the tomatoes carefully in the container so as not to crush them.
3. Add water, sugar, salt and pepper to a saucepan. Bring the liquid to a boil.
4. Fill the prepared jars with liquid. Cover them with a container on top. After five minutes, pour the brine back into the saucepan and bring it to a boil. Fill the jars with liquid and roll them up.
5. Turn the jars over and wrap them in a warm cloth. After two days, place in a cool place.

The benefits of the workpiece

Sweet and sour tomatoes for the winter are very useful for our body, especially during periods of acute shortage of vitamins and beneficial microelements. These fruits contain vitamins belonging to group A, B, E, and the antioxidant lycopene. This vegetable is recommended to be consumed:

• for cancer prevention;
• for obesity;
• people suffering from diabetes;
• to improve metabolism;
• for kidney diseases;
• with salt deposits.

Scientists have long proven that tomatoes can work real miracles, saving us from a number of different diseases. The main thing here is to regularly consume this vegetable, enjoying its taste and benefits. So don’t be lazy, prepare as many jars of this yummy as possible.

Bon appetit!

I took clean jars; there is no need to sterilize them, as they say in many recipes, since there is no logical action in this - why sterilize the jar if we put unsterilized vegetables in it.

So, I just took a clean, well-washed jar, put whatever leaves I had on the bottom - horseradish, currants, dill umbrellas, sprinkled in a few peppercorns, put 4 cloves of garlic (peeled), then packed the tomatoes tightly. I put a few more leaves and garlic on top.

At this time, my kettle was boiling, I poured boiling water over the tomatoes in the jar, you need to pour boiling water a little at first so that the jar doesn’t crack, it’s better to put a knife blade under it. I poured boiling water to the brim of the jar, covered it with a lid and let the whole thing sit and sterilize for 5-8 minutes.

At this time, I prepare the brine in a saucepan, usually a two-liter jar takes 1 liter of brine, a three-liter jar about one and a half liters of brine (I always do it with a small reserve, it’s better to have a little brine left over than not have enough). To make the brine, pour in the required amount of water, add salt and sugar and bring to a boil.

Then I drained all the water from the jar into the sink and immediately poured it in. boiling brine. On top, to be on the safe side, so that the tomatoes can be stored better and not spoil, I sprinkle a little citric acid literally on the tip of a knife and screw on the lid.

If you screwed the lids with a machine, then in this case the jars must be turned over to check that the water does not leak out and the lid is screwed on well, cover with something and wait until it cools completely.