16 recipes for pickling tomatoes without vinegar for the winter

16 recipes for pickling tomatoes without vinegar for the winter

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For harvesting tomatoes, a bite is most often used. This product is an excellent preservative, but it can be harmful to health. Therefore, it is advisable to replace it with more harmless products: honey, citric acid, mustard, sour fruits and berries. Then pickled tomatoes, prepared without adding vinegar, will only benefit.

Rules for preserving tomatoes without vinegar for the winter

To prevent the workpieces from deteriorating, you must adhere to certain rules:

  • water for filling is taken from spring or from under the filter;
  • so that the skin does not crack, the fruits are pierced with a toothpick;
  • as spices that extend the shelf life, add dill, horseradish, cloves, peas, garlic, parsley, celery or cherry, currant, laurel leaves;
  • canned in a sterile container;
  • leave as little air as possible between the lid and the contents;
  • after twisting, turn the cans upside down, cover tightly and leave to cool.

Selecting and preparing vegetables

Well-ripened seasonal tomatoes are suitable for conservation. The fruits are picked whole, without damage or dents. Medium-sized tomatoes that fit easily into the neck of the jar are ideal.

Pay attention to yellow tomatoes, as they contain more nutrients. Yellow fruits have a rich taste and aroma.

How to prepare a container?

Before canning, glass containers are washed in a soda solution and rinsed. Sterilized over hot steam or heated in an oven at 200 degrees, pouring a little water. Depending on the volume, the jars are sterilized from 10 to 20 minutes. The lids are washed and boiled for at least 5 minutes.

Recipe examples

There are many recipes without using vinegar. Therefore, each hostess will be able to choose the most suitable one.

The classic way


  • tomatoes;
  • rock salt;
  • pure water.

It is important to observe the dosage of salt:

  • for a can of 1 l - 1 tsp. (sterilize for 30 minutes);
  • on a can of 2 l - 1 tbsp. without a slide (sterilize for 40 minutes);
  • for a can of 3 l - 1 tbsp. with top (sterilize 50 min.).
  1. The washed fruits are placed in a container, covered with salt and poured with cold water.
  2. Cover with lids, put in a saucepan, cover the bottom with a towel, pour in warm water and sterilize.
  3. Hot cans are immediately rolled up and cooled.

Without sterilization


  • 2.5 kg of ripe tomatoes;
  • 2 tbsp table salt;
  • 5 garlic cloves;
  • 2-3 stalks of greenery;
  • 2 liters of water;
  • 2 tbsp sweet sand;
  • spices.
  1. Spices, garlic and herbs are laid.
  2. Fill the jar with fruits, fill it with boiling water, cover it with lids for 20 minutes.
  3. Strain the liquid, boil and re-scald the contents.
  4. After 20 minutes, remove the water, throw in the spices, prepare the marinade.
  5. Pour them a snack, roll it up.

With citric acid


  • 1.3 kg of dense tomatoes;
  • 1 liter of water;
  • 1 tsp citric acid;
  • 1 pod of bell pepper;
  • 3 tbsp Sahara;
  • 2 cloves;
  • 1 tbsp salt;
  • greens;
  • spices.
  1. Green tea, paprika slices, spices and tomatoes are placed in a container. Pour boiling water over.
  2. After 15-20 minutes. everyone decant, throw in lemon, salt and granulated sugar.
  3. The liquid is boiled, the contents are poured. Clogging up.

With aspirin


  • 2 kg of cream;
  • 3 aspirin tablets;
  • 3 cloves of garlic;
  • 1 sweet pepper;
  • 5 pcs. allspice and cloves;
  • 2 sprigs of tarragon;
  • 0.3 chili;
  • 1 bunch of dill;
  • 4 tablespoons sweet sand;
  • 2-3 cherry leaves;
  • 1 tbsp rock salt.
  1. Lay half of the herbs, spices and spices. Alternating cream, garlic and sweet paprika, fill the container. The remaining spices are placed on top.
  2. The container is filled with boiling water, covered, kept until cooled and decanted.
  3. The procedure is repeated. Drain the water, add spices and chili rings.
  4. The container is filled with marinade, the tablets crushed into powder are poured. Clogging up.

To distribute the aspirin evenly throughout the contents, the jar is tipped on its side and rolled over the table surface..

With mustard


  • 3 kg of tomatoes;
  • 5-7 currant leaves;
  • 5 lavrushkas;
  • 5-7 pcs. peppercorns;
  • 2.5 liters of spring water;
  • 6 tsp mustard seeds;
  • 0.5 tbsp table salt;
  • 1 tbsp sweet sand.
  1. Distribute the leaves, peas and fruits in the jars.
  2. A marinade is prepared from water, salt, sugar and mustard.
  3. The workpiece is poured with brine, closed and a day later lowered into the cellar.

In jelly


  • 4 kg of tomatoes;
  • 4 tablespoons gelatin;
  • 1 tbsp. granulated sugar;
  • 4 tablespoons rock salt;
  • 1 kg of onions;
  • 3 liters of clean water;
  • lavrushka, garlic, allspice;
  • greens.
  1. Tomatoes, onion rings and garlic are placed in turn in a container.
  2. Soak gelatin crystals in a glass of water. Spices are added to the rest of the water, marinade is boiled.
  3. The swollen gelatin is mixed with hot pouring and filled into filled jars.
  4. The workpiece is sterilized for 10 minutes, corked.

With honey and lemon


  • tomatoes;
  • 1 liter of water;
  • 100 ml of natural honey;
  • juice of 2 lemons;
  • 1.5 tbsp rock salt;
  • 2-3 stalks of basil and parsley;
  • 3-4 cloves of garlic.
  1. The fruits are peeled, sent to jars, spreading greens on the bottom.
  2. Prepare honey marinade. Pour tomatoes over it, clog it.

Option with grapes


  • 1.3 kg of tomatoes;
  • 320 g of grapes;
  • 2 tbsp sweet sand (sugar);
  • 1-2 pods of sweet pepper;
  • 1 tbsp salt;
  • garlic;
  • 1 liter of water;
  • herbs.
  1. The ingredients are placed in a sterile container, poured for 20 minutes. clean boiling water.
  2. The water is decanted, brought to 100 grams. with salt and sugar.
  3. The marinade is poured, corked.
  4. Better to take sweet and sour pink or white grapes.

With apples


  • 3 kg of cream;
  • 4 apples (Antonovka);
  • 6 tbsp table salt;
  • 6 tbsp Sahara;
  • 3 liters of water;
  • garlic;
  • aromatic herbs;
  • peppercorns.
  1. The fruit is cut into slices.
  2. The components are placed in jars, scalded for 20 minutes.
  3. The drained liquid is boiled with spices.
  4. The workpiece is poured and rolled up.

With bell pepper


  • 10 pieces. medium tomatoes;
  • 1 bunch of fresh parsley;
  • 1 sweet pepper;
  • 1 tbsp salt;
  • 2 cloves of garlic;
  • 2 tbsp granulated sugar;
  • 0.3 tsp citric acid;
  • 5 pieces. black pepper;
  • 2 lavrushkas.
  1. Lay the lavrushka, garlic cloves and peas. Then they throw in tomatoes and paprika. Herbs and several cloves of garlic are tamped under the very neck.
  2. Pour boiling water over everything for 15-20 minutes.
  3. Strain off the water, add 50 ml of boiling water, sugar and table salt. Jars are filled with boiling liquid, pouring lemon into them. Roll up.

With currant leaf


  • 2 kg of cream;
  • 5 leaves of black currant;
  • 1 glass (50 ml) table salt
  • 2-3 glasses of sweet sand;
  • 1 liter of water;
  • 1 sweet pepper;
  • 0.5 heads of garlic;
  • 1 chili;
  • lavrushka;
  • dill seeds.
  1. Spices, leaves, garlic, vegetables and sweet paprika are added.
  2. Fill the neck with boiling water, decant after 15 minutes.
  3. On the basis of the drained liquid, a filling is prepared by adding salt, sugar and chili.
  4. The workpiece is poured with brine and rolled up with lids.

With spices


  • 2 kg of ripe tomatoes;
  • 1 horseradish sheet;
  • 1 medium head of garlic;
  • 1 chili;
  • 3 lavrushkas;
  • 1 sweet pepper;
  • 5-7 pcs. black and allspice;
  • 1 liter of water;
  • 1 tbsp table salt;
  • 2-3 tbsp sugar;
  • 1 tsp dill seed.
  1. An appetizer is prepared according to the technology described above.

With cherry tomatoes


  • 1 kg cherry;
  • 2 tbsp granulated sugar;
  • 2-3 lavrushka;
  • 1 tbsp fine salt;
  • 3-4 pcs. black pepper;
  • 1 liter tomato (seedless);
  • 3 pcs. aspirin.
  1. The fruits are pierced, the container is filled with them.
  2. Pour boiling water over it, strain after 15 minutes.
  3. A marinade is made from tomato juice, salt, granulated sugar, black pepper and garlic.
  4. The liquid is drained, an aspirin tablet is added to each 0.5 liter jar and filled with filling. Clogging up.

With green tomatoes


  • 2 kg of tomatoes (green);
  • 6 tbsp sweet sand;
  • 1.5 l of tomato;
  • 2 tbsp table salt;
  • 2 pcs. aspirin;
  • 0.5 tsp cinnamon powder.
  1. Jars are filled with tomatoes.
  2. Filling twice with boiling water, holding for a quarter of an hour.
  3. Spices are thrown into the juice and boiled for several minutes. The brine is poured into the contents of the jar for the third time, putting aspirin tablets. Roll up the lids.

With sweet tomatoes


  • tomatoes;
  • 2 lavrushkas;
  • 4 cloves of garlic;
  • 2 tbsp sugar;
  • 1 liter of spring water;
  • 2 tbsp rock salt.
  1. Large sweet fruits are divided in half or quarters. Lay out in steamed jars, first placing coarsely grated garlic and lavrushka.
  2. Boil water with salt and sweet sand.
  3. Pour in. Sterilized for a quarter of an hour. Roll up.

Lecho for the winter


  • 10 kg of cream;
  • 6 kg of sweet pepper;
  • 2 tbsp vegetable oil;
  • 4 tablespoons salt;
  • 4-6 pcs. cloves and potted peppers;
  • 3 tbsp. granulated sugar;
  • 2 tsp citric acid;
  • 6-8 cloves of garlic.
  1. Vegetables are freed from the skin and seeds, cut into slices.
  2. Stew them for 10 minutes, seasoning with salt, sugar, citric acid and butter.
  3. Spices are thrown into the container, filled with boiling lecho and rolled up.

How to store canned food properly

  1. The storage area should be dry, cool and dark. A cellar, basement will do.
  2. Bite-free blanks are stored for no more than 1 year.

An open jar of tomatoes is stored in the refrigerator under a nylon lid for no more than 3 days.

Watch the video: EASIEST EVER Tomato Preservation (August 2022).