The best recipes for conservation of tomatoes. Real jam!

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Not a single feast is complete without pickles and tomatoes. A variety of recipes allows you to close the vegetables for the winter, which will appeal to all family members. The article contains the best ways to preserve tomatoes. And fantasizing with ingredients and spices, you can invent your own signature recipes. We preserve and prepare supplies for the whole family.

We preserve the tomatoes you lick your fingers!

This method of conservation will appeal to lovers of "pungent sensations." But if you do not like red pepper or cook for children, you can exclude it from the composition.

For conservation, it is necessary to prepare in advance:

  • Tomatoes
  • bell pepper;
  • leaves of currant bushes, cherry tree;
  • spicy pepper;
  • table salt - 1.5 tbsp. l .;
  • sugar - 4 tbsp. l (on a three-liter capacity);
  • a bunch of dried dill and fresh parsley;
  • several bay leaves on 1 jar;
  • allspice peas;
  • 6% vinegar - 100 ml (if 9% - 70 ml).

Preservation Stages:

  1. Prepare banks and sterilize them.
  2. Pour water into a large pot, count on a jar - 1.7 liters of brine. Put it on fire until it boils.
  3. At this time, prepare all the ingredients: wash the vegetables and herbs, chop the pepper.
  4. At the bottom of a three-liter jar, place greens, slices of hot pepper, bell pepper, a bunch of parsley and a beater of dill, a couple of bay leaves. Also put 10 peas of black pepper peas.
  5. Next, put the tomatoes and pour them with boiling water. Leave the jars for 15 minutes and cover.
  6. After a while, drain the water and bring it to a boil again.
  7. Pour the required amount of sugar, salt, vinegar essence into the jars, fill with water and roll up with sterile lids.
  8. Turn all the cans over and leave them upside down for the night, and preferably for a day.

In one jar, it is not recommended to mix different varieties of tomatoes.

Garlic "Hedgehogs": an interesting recipe for the winter

No seasoning is needed for this recipe. A pleasant taste will appeal to all family members. Tomatoes were called "hedgehogs" because of the cooking method. Any novice chef will cope with such a recipe. Having tried this conservation once, I want to make such reserves annually. Tomatoes - you’ll just lick your fingers!

Essential Ingredients:

  • tomatoes (small sizes);
  • garlic;
  • vinegar (9%);
  • sugar and salt (calculated on 1 liter of marinade).

To prepare the "hedgehog" you need:

  1. Wash the vegetables and wipe them with a dry towel. Hard tomatoes are suitable for the recipe.
  2. Chop the garlic into strips. According to experience, a pair of medium heads of garlic leaves for a three-liter container.
  3. In tomatoes, use a toothpick to carefully make holes where you need to insert the garlic straw.
  4. Put vegetables in a jar, being careful not to break off the "spines".
  5. Cooking marinade. Per liter of brine, the proportion is 1 (salt) to 3 (sugar). To determine the required amount of liquid, you can fill the jar and pour it into a large container.
  6. Put the marinade on the fire. Before the sugar is completely dissolved, it is recommended to stir the liquid.
  7. Pour boiling water in jars of tomatoes. Let stand for a quarter of an hour. Drain. Repeat the procedure again.
  8. Pour 1.5 tsp into a three-liter container. vinegar essences.
  9. Roll up the jars and immediately turn them over. Let it brew in this position for at least 12 hours.

You will lick the tomatoes in jelly: recipe from Latvia

We are all used to the fact that tomatoes are in brine. But the Latvians decided to conduct an experiment with blanks for the winter and replace the usual liquid with jelly. Such conservation is best done in small liter jars. If you have a large crop, tomatoes can be cut in half. Hard and medium-sized varieties are suitable for the recipe.


  • 1 kg of carrots per 3 kg of tomatoes;
  • 30 g of gelatin (per liter);
  • sugar - 70 g;
  • 1 bay leaf per can;
  • 40 g of salt;
  • vinegar (9%) - 1 tsp;
  • peppercorns (amount to taste).

We preserve tomatoes in the following sequence:

  1. Soak gelatin in water for 40 minutes.
  2. Cut the carrots in any convenient way. Having shown imagination, you can make beautiful figures out of it, and put liter jars with preservation in a prominent place in the pantry.
  3. Make a brine in proportions and boil the carrots in it.
  4. Arrange vegetables in banks.
  5. Add gelatin to the brine, let it boil for 5 minutes. and immediately pour into jars.
  6. Sterilize each container in a wide pan for about half an hour. Then roll up the lids and let the gelatin harden at room temperature.

Store in a cool place.

Fast conservation of lazy tomatoes

It doesn’t take much time for such a blank: about 20-30 minutes. No need to sterilize jars. Prepare everything you need in advance and note the time.


  • tomatoes - 2.6 kg (depending on the size of vegetables);
  • a couple of heads of garlic;
  • dill and spices - at will and availability;
  • 3 tbsp. l nine percent vinegar;
  • 2 tbsp. l table salt.

Stages of conservation:

  1. Prepare the tomatoes, if necessary, cut in half.
  2. Before preservation, rinse the jars with clean water.
  3. At the bottom you need to put dill and all the spices that you like (peppers, horseradish, oak leaves, currants, cherries, etc.).
  4. Put vegetables in a jar tightly. It is recommended to put a dill umbrella on top.
  5. Pour boiling water for half an hour. At this time, you can do your own thing.
  6. After a while, pour the future brine into the pan and put the salt and sugar in the right proportion. Boil.
  7. Add vinegar (9%) to the boiling water, turn off the heat and pour the marinade into banks.
  8. Roll up the lids, turn over and let it brew in a warm blanket for a day. Then remove the preservation in the pantry, cellar or basement.

For canning tomatoes, it is better to take dried dill umbrellas, and for cucumbers - fresh. Then the taste of vegetables will be excellent!

Korean style green tomatoes

You can not ignore recipes in which green tomatoes are needed. This spicy snack can be served at any festive table. If you have green or unripe vegetables, take note of this cooking method. Such tomatoes can not only be prepared for the winter, but also feast on the day after preparation. The recipe will appeal to lovers of spicy Korean carrots and cabbage.

Salad composition per 1 kg of tomatoes:

  • vinegar (9%) - 50 ml;
  • 1 small head of garlic;
  • 3 pcs. sweet bell pepper;
  • salt - 5 g;
  • sunflower oil - 50 ml;
  • red pepper (quantity to taste);
  • sugar - 50 g;
  • greenery.

To make a blank, you need:

  1. Wash greens and finely chop it. Prepare the tomatoes.
  2. Cut the tomatoes into slices so that they are no more than 0.5 cm. Bell pepper - in strips.
  3. Chop the garlic with a knife or crush it. Cut red pepper into very small pieces. Its quantity depends on preferences.
  4. Combine all ingredients, add in proportions salt, spices, sugar, sunflower oil. Mix everything well.
  5. Arrange the salad in sterile jars and roll the lids. Clean in a cool place. It is possible in the refrigerator.

If you use the dish for ordinary consumption, then you need to open it no earlier than 10 hours. Then the green tomatoes will be completely ready.

Cucumbers for the winter from the series "Lick your fingers"

This recipe is good not only because the salad makes it unusually tasty and piquant, but also because this preservation does not require additional sterilization.

Ingredients for canning:

  • salad cucumbers - two kilograms;
  • sweet pepper - five hundred grams;
  • root crops of carrots - five hundred grams;
  • onions (you can take red) - five hundred grams;
  • vegetable oil (refined) - two hundred milligrams;
  • table vinegar - one hundred milligrams;
  • sprigs of fresh dill;
  • a mixture of spices (black and allspice, laurel leaves);
  • fine sugar - three tablespoons;
  • coarse salt - five tablespoons;
  • dry mustard (in powder) - one tablespoon.

How to preserve:

  1. Wash all vegetables, peel onions and carrots.
  2. Cut the cucumbers into thin round slices, grate the carrots, chop the onion heads finely, cut the pepper into a thin straw.
  3. Put vegetables in a deep saucepan, pour vinegar and oil, add dry ingredients (sugar, mustard and salt), add herbs and seasonings. Send to the stove and bring the vegetable mass to a boil. Cook the salad until the cucumbers darken slightly.
  4. As soon as the slices of cucumbers change the saturated green color to darker, put the mixture into sterilized jars and immediately roll up the metal lids.

The salad is tender and slightly sweet. Those who prefer a more spicy and piquant taste can add thinly sliced ​​garlic cloves to the preservation.

Pickled tomatoes for the winter (video)

Tomato canning recipes are elementary. Replacing the ingredients and experimenting with the amount of spices, you can invent new flavors. Harvested whole tomatoes contain more vitamins, so it is recommended to preserve them in this form. But if you do not have “pick-up” vegetables in the garden, do not be discouraged. There are many delicious recipes for salads, tomato slices, twisted tomatoes - guests will be delighted.

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