Sweet tomatoes without vinegar for the winter, very tasty. Tomatoes without vinegar for the winter

Recipes healthy food: Housewives prepare delicious and aromatic tomatoes in jars for a winter feast in almost every home. Some people prefer spicy tomatoes, some like sweet and sour ones, some like salty ones.

Canning tomatoes without vinegar

Housewives prepare tasty and aromatic tomatoes in jars for a winter feast in almost every home. Some people prefer spicy tomatoes, some like sweet and sour ones, some like salty ones. Every housewife has her favorite recipes in her arsenal, depending on taste preferences and health status.

RECIPE FOR TOMATOES WITH FRUIT

Ordinary apples can be a complete replacement for table vinegar. Culinary experts recommend using sour varieties of apples for this preservation; you can also use insufficiently ripe fruits.

For this fruit and vegetable platter you should prepare:

apples at the rate of 2 pieces for every three liter jar;
cherry leaf;
hot pepper;
a little allspice;
dill, parsley;
30 g table salt;
Bay leaf.

To prepare pickling, follow the sequence of actions:

1. Prepare glass containers: wash and sterilize.

2. Spices are placed at the bottom of each jar.

3. The washed apples are cut into 4 parts, the core is removed, and the prepared fruit is placed on the bottom of the jar.

4. Place dense tomatoes on top, cover with a sprig of parsley, add chopped hot pepper (1/3 for each jar)

5. Pour boiling water over it, leave for a few minutes, covered with lids.

6. After cooling, drain the water, bring to a boil again, and pour in the tomatoes.

7. Before pouring boiling water over the tomatoes for the third time, add 3 tablespoons of salt and sugar to each container.

8. Roll up and wrap tightly with a warm cloth until it cools completely.

These special tomatoes are allowed for consumption even by those who have a history of erosive lesions of the mucous membrane of the stomach and intestines.

RECIPE WITH BERRIES

Canning tomatoes for the winter without vinegar and sterilization, but with the addition of berries, is considered no less tasty and healthy. Culinary experts recommend using black or red currants and blackberries. The problem is that black currants ripen much earlier than tomatoes reach the required degree of ripeness, so you can use frozen berries.

currants or blackberries;
bell pepper;
a bunch of parsley;
Bay leaf;
firm tomatoes;
salt;
sugar;
allspice.

Tomatoes canned with currants have a slight sourness

Step-by-step canning recipe:

1. Wash the tomatoes thoroughly, sort them, and separate spoiled vegetables.

2. Place bell peppers on the bottom of clean and sterilized jars at the rate of one per three-liter jar. The grains are first removed, and each pepper is cut into 4 parts.

3. Place the tomatoes to the top of the jar, leaving some space for a small bunch of parsley.

4. Pour a handful of berries into each container, shaking the jar a little to evenly distribute the berries between the tomatoes.

5. Cover the tomatoes with parsley, pour boiling water over them, and leave for a few minutes.

6. Drain the liquid, bring to a boil, and refill the tomatoes.

7. Before the last filling, add 50 g of salt and sugar, bay leaf and several peas of allspice into each jar.

8. Pour boiling water, roll up the jars, turn them over, and leave until cool.

Such preservation is cooled at natural temperature during the day.

SALT PRESERVATION

Lovers of salty tomatoes without a sweet aftertaste and extra spiciness will like the recipe, according to which tomatoes are canned only with the addition of salt and using sterilization. They taste like regular tomato juice, and the benefits from them are no less.

For this winter snack you should prepare:

tomatoes;
salt;
water.

These tomatoes taste like regular tomato juice.

Canning sequence:

1. Wash the tomatoes thoroughly with strong water. If there are tails left on tomatoes collected from the garden, they are not removed - this will give the preparation a special aroma.

2. Three-liter glass containers are washed and sterilized.

3. Place tomatoes in prepared containers and pour a heaped tablespoon of salt on top.

4. Place the jars in a container for sterilization, pour water into 2/3 of the jars.

5. Pour cold, unboiled water into each jar and cover with a lid.

6. After the water boils, reduce the heat and sterilize the jars for another 50 minutes.

7. After the time has passed, the jars are sealed, turned over, and left to cool.

These tomatoes should be eaten no earlier than after one month. Such tomatoes should brew and soak well.

SWEET AND SOUR TOMATOES

This recipe is not much different from the traditional aromatic pickling method, except that the tomatoes are prepared without adding vinegar.

Ingredients:

3 kg of ripe tomatoes;
several cloves of garlic;
a couple of sprigs of dill;
several leaves of currants, cherries;
peppercorns;
1½ tablespoons salt;
2½ tablespoons sugar.

This recipe is not much different from the traditional aromatic pickling method.

Preparation:

1. Three-liter containers are thoroughly washed and sterilized.

2. Place herbs, spices, garlic at the bottom of each jar, and add tomatoes to the top.

3. Pour boiling water over the tomatoes and leave for 20 minutes.

4. Drain the water, bring it to a boil again, pour in the tomatoes, and leave for a quarter of an hour.

5. During the last boiling, add salt and sugar, and place half a teaspoon of citric acid in each jar.

6. Fill with boiling brine, roll up the jars, turn over and cool.

Such tomatoes can be served a month and a half after canning, since it is necessary to give them time to marinate.

TOMATOES IN HONEY-LEMON MARINADE

Fragrant and especially spicy tomatoes are obtained in a honey-lemon marinade. These tomatoes are prepared without adding vinegar, since lemon serves as a preservative in this recipe.

1½ kg small tomatoes;
100 g honey;
a couple of large lemons;
cilantro, celery;
4 cloves of garlic;
chilli;
salt;
vegetable oil.

Fragrant and especially piquant tomatoes are obtained in a honey-lemon marinade

Canning method:

1. Wash the tomatoes thoroughly, blanch in boiling water for a minute, and remove the skin.

2. Place herbs, a piece of chili pepper, and garlic at the bottom of the prepared liter jars.

3. Place tomatoes to the top, pour boiling water over them, and leave for a few minutes.

4. Squeeze juice out of lemons, add salt and honey.

5. Pour water from the jars into a container with the honey-lemon mixture, mix the brine, bring to a boil and pour in the tomatoes in the jars.

6. Roll up, turn over and wrap until cool.

This recipe is easy to prepare and is absolutely harmless for the elderly and children. It is not recommended to preserve such tomatoes only for those who have a history of allergies to bee products or citrus fruits.

These tomatoes can also be prepared using a quick recipe. To do this, greens, garlic and spices are passed through a meat grinder, salt, lemon juice and honey are added. Prepared tomatoes are poured with this marinade and left in the refrigerator for 12 hours. Then they are transferred to clean jars, covered with lids and left in a cool place for storage.

THE SIMPLEEST RECIPE FOR CANNING WITHOUT STERILIZATION

Tomatoes prepared according to this recipe turn out amazing. They have an excellent, slightly spicy, but delicate taste. But main feature This recipe is that among the ingredients there is no vinegar, which is strictly prohibited for people with housing and communal services diseases, and is also not recommended for children.

You will need:

2 kg of dense tomatoes;
100 gr. dill;
10 garlic cloves;
5 gr. black pepper;
3 bay leaves;
50 gr. salt;
80 gr. Sahara;
2.5 liters of purified water.

Cooking steps:

1. Mix water with sugar, salt, pepper and bay leaf and boil.

2. After heating, the marinade should boil for another ten minutes, after which it is set aside until it reaches room temperature.

3. Tomatoes need to be washed, after which each copy should be pierced with a fork.

4. Prepared tomatoes are placed tightly into well-washed jars.

5. Peeled and chopped garlic into thin slices is placed on top of the jars.

6. Dill is soaked in water and then chopped as finely as possible.

7. Now the cooled marinade is poured into the jars, and they are closed with screw lids.

The jars are stored in the refrigerator or cellar, but the first sample can be taken after three days.

TOMATOES FOR WINTER ACCORDING TO MOTHER'S RECIPE WITHOUT VINEGAR (VIDEO)

Tomatoes canned for the winter with or without vinegar are equally tasty and aromatic. If the family has children, the elderly, or one of the family members suffers from diseases of the gastrointestinal tract, then it is better to preserve tomatoes without adding vinegar. Such vegetables will be gentle and safe.published

Pickled tomatoes without vinegar are a healthy, tasty and easy-to-prepare snack.

Canning is the most common way to prepare vegetables for the winter. Many people love pickled tomatoes, and although you can easily buy them in any store, home-canned tomatoes are healthier and tastier.

The key preservative in this preparation is salt, not vinegar, and this is what makes these tomatoes special. In addition, the recipe for tomatoes without vinegar is also very quick: you will spend about 30 minutes on everything, including the process of sterilizing the jars.

What should I add?

Feel free to experiment with different herbs: along with the ingredients listed in the recipe below, you can add tarragon leaves, cherry and black currant leaves, horseradish, etc. Since not everyone has their own garden, classic herbs to salted tomatoes without vinegar are dill, bay leaf, parsley, garlic and black pepper.

So what you will need:

2 clean 1.5 liter jars or any equivalent;
1.5 kg tomatoes, washed and dried;
4 cloves garlic, chopped;
4 bay leaves;
1 bunch of parsley;
1 bunch of dill (preferably with seeds);
1 onion, chopped;
2-3 leaves of horseradish;
leaves of tarragon, cherry, black currant (optional);
2 tablespoons of black peppercorns or pepper mix;
5-6 tablespoons of salt;
2 tablespoons table sugar;
2 tablespoons white wine.

How to do it?

Marinated tomatoes without vinegar are made as follows. In a large saucepan, sterilize the jars and lids in boiling water for 15 minutes. Then remove them from the water using kitchen tongs. Place tomatoes, garlic, bay leaves, parsley, dill, onions and horseradish leaves (and other spices) in jars. Fill them with boiling water. Drain the jars into a saucepan, add black pepper and wine, and boil for 5 minutes. Add salt and pour the marinade back into the jars. If the tomatoes are not completely covered, add boiling water. Close the lids tightly. Turn the jars upside down and leave in this position for 2-3 days.

Tomatoes without vinegar for the winter are prepared within 2 weeks. Store them at room temperature or refrigerated, covered. Once you open the jar, store it in the refrigerator for 6 weeks.

This classic recipe sweet tomatoes without vinegar for the winter. Can be done various options with the addition of various spices, including mustard and mixes of aromatic herbs. You can also replace wine with vodka.

Green tomatoes without vinegar

Crispy green tomatoes have been known to everyone since childhood. You can use simple and delicious recipe canning them if you have a surplus of these fruits.

The end of September and the beginning of October is perfect time to make pickled green tomatoes without vinegar. When the weather turns bad, the tomatoes in the garden can no longer ripen, remaining green until you pick them or throw them away.

Pickled green tomatoes taste salty, tangy and slightly spicy, and many consider them an ideal accompaniment to steak or pork, as well as an important ingredient in potato or bean dishes. While saltier and juicier than pickles, canned green tomatoes without vinegar are excellent, especially if you place them in the same jar as ripe tomatoes. This mixture will allow the fruits to absorb the taste and aroma of each other.

How to do this?

Do you know how to make pickled green tomatoes without vinegar for the winter? If you haven't been tempted to make your own canned tomatoes before, it's never too late to try. Even if you don't have your own garden, you can find green tomatoes for sale at markets. Just make sure you choose firm, intact fruits, preferably small to medium-sized ones. This is important to ensure they remain crispy during the cooking process. Also be sure to properly sterilize your jars using one of the methods below.

You will need green tomatoes, carrots, cauliflower (optional if you like its specific taste), salt, dill stems (preferably dry, but fresh can be used), bay leaves, garlic, pepper and mustard seeds (optional). The amount of spices depends entirely on your preferences. Tomatoes without vinegar with garlic and dill are considered a classic; other ingredients are added optionally.

Cooking process

Wash green tomatoes and discard fruits with signs of damage or spoilage, otherwise they will render the entire contents of the jar unusable. Peel the carrots and garlic, then cut the carrots into rings (thickness of your choice).

Boil 3 liters of water and add salt. Remove the pan from the heat and leave it aside. Place a layer of dill stems in the bottom of the jars. Put cauliflower(if using) with green tomatoes and chopped carrots. Add garlic cloves, mustard seeds and peppercorns between the tomatoes. Place bay leaf and remaining dill on top. Pour it out hot pickle for vegetables. Cover the jars with lids.

Final preparation

Place them in a large saucepan and pour warm water almost to the top. Bring to a boil and leave to cool. This is to ensure that the lids are properly sealed and that air does not get inside the jar, rendering the batch of pickled green tomatoes unusable.

Store pickle jars in a dry, cool, dark place for about 2 months before serving.

Vinegar-free pickled green tomatoes are the perfect accompaniment to steaks, pork dishes, sausages or scrambled eggs, polenta with cheese, potato stew with smoked sausage, etc.

Quick recipe

These delicious tomatoes ready to eat in just 3 days, and many quite rightly claim that this is the best recipe for marinated tomatoes without vinegar when you want to try them as quickly as possible.

If you like a spicy taste, add more spices (mainly garlic); for a milder taste, reduce the amount. Place the following ingredients in layers in a three-quart glass jar:

Tomatoes, halved (green to moderately ripe).
Small pieces of sweet pepper (red, orange or yellow).
Coarsely chopped carrots (5-15 pieces, depending on size).
Celery (1-3 stalks), cut into sticks 2-4 cm long.
Dill (to taste), along with stems.
Peeled garlic cloves (5-10 pieces).
Mixture of peppers (to taste).
3-4 dried cloves.
Black currant leaves (4-5 pieces, optional).

Prepare the brine by mixing together:

1.5 liters (5.5 glasses) of water.
2 tablespoons table salt.
2-3 tablespoons table sugar.

Pour the brine into a jar. Cover the jar with a small plate. On the one hand, this will protect the contents of the container from any debris, flies, etc. However, it will also allow air to penetrate inside the workpiece, which plays a role in important role during the fermentation process.

Place the jar in a wider pan or bowl (to catch any excess liquid) and let it sit at room temperature for 3 days. When the pickled tomatoes without vinegar are ready, place them in the refrigerator for storage.

Option in own juice

You can enjoy tomatoes canned in their own juice in sauces, soups and vegetable dishes all year round.

When it comes to canning tomatoes this way, it is important to find very ripe, soft fruit. It can be difficult to find such soft vegetables among store-bought tomatoes, as they often become wrinkled and damaged. Therefore, it is better to buy slightly firm tomatoes a few days before the intended processing and arrange them in one row in a warm place.

Cooking in your own juice requires a minimum of additives, so it is better to limit yourself to only aromatic seasonings - fresh basil, oregano, thyme and garlic.

Some Precautions

Canning is a great way to preserve your harvest, but it needs to be done correctly. Improper harvesting methods can lead to the growth of bacteria that cause botulism - potentially fatal disease. It is very important that you only use water bath canning for acidic foods ( high acidity kills dangerous microorganisms). Low acid products must be sterilized under high pressure, or you need to add lemon juice to them.

Tomatoes can have different acidity levels, depending on the variety. This recipe uses the water bath method and does not involve adding vinegar. lemon juice and so on. Therefore, it is necessary to take sour varieties of tomatoes.

How to make tomatoes in your own juice without vinegar?

So, you will need super ripe tomatoes, fresh herbs, extra virgin olive oil, onions, red pepper and salt

You will need to use a little organic olive oil to completely cover the bottom of the pan. Then take some onion and red pepper, cut them into small pieces and put them there. Add salt and continue to fry until the onion is soft.

At the same time, boil another container of water and rinse the tomatoes thoroughly. Then, using a slotted spoon, plunge the tomatoes (maybe three or four at a time) into the boiling water for about thirty seconds. After this, immediately transfer them to a saucepan with cold water. Then all the tomatoes are placed on a clean countertop. You will see that the skins of the fruits come off easily. Remove the skin completely using your hands and a spoon. Once all the tomatoes are peeled, cut them into small pieces.

Stirring constantly, slowly add all the tomatoes to the pan with the onions. Then wash a few bunches of basil, oregano and thyme well and peel off the skins a large number of garlic cloves. Using a garlic press, small chopper, or food processor, mince the garlic and add to the mixture. Other spices are then torn into small pieces and also added to the tomatoes. The mixture needs to cook for about an hour so that all the flavors can meld well.

It is important that tomatoes without vinegar and garlic retain their flavor as much as possible. Additionally, the mixture must remain sour for you to preserve it properly.

How to preserve?

Wash the cans and lids and set them aside. If jars are filled many times, the lids can only be used once. Fill a large saucepan three-quarters full with water and place it on the stove.

Depending on the capacity of the jars, calculate the amount of salt. You should put 1 teaspoon per liter or half teaspoon per half liter container. Remember that salt, like sugar, is a preservative.

When the water in the pan boils, you can continue. Using a funnel set over the top of the jar, pour in the tomato mixture. Be sure to leave about 2cm of space at the top. What follows is very important step- The top of each jar must be completely wiped off with a clean cloth before replacing the lid. Any small particle of food left on the rim will prevent the container from sealing properly. Press down on the lid, tighten the screws tightly, and place the jars in the water bath using the pliers.

How to sterilize?

Make sure the water is boiling continuously and the level is at least 2-3cm above the top of the jars. Cover with lid and start counting down the processing time. You need to sterilize half-liter jars for 40 minutes and liter jars for 45 minutes. A small timer is convenient for this.

Once this time is up, turn off the stove and very carefully open the pan so that the steam can escape gradually. Using tongs, slowly remove each jar and place it on a towel to cool. Make sure that the products are not in a draft, as the cold air flow can damage the cans. The next day, move the jarred tomatoes without vinegar to a dark, cool place.

Canned tomatoes for the winter without vinegar are a priority preparation for those who care about healthy eating or doesn't respect the vinegary taste in snacks. In this design, tomatoes will delight you with excellent characteristics and will become one of the best additions to any table.

In addition to their bright taste, tomatoes for the winter without vinegar retain a number of vitamins.

They will be a good appetizer for any holiday and will complement modest family dinners.

That is why responsible housewives try to close them every year.

There are many ways to prepare tomatoes for the winter without vinegar; by adding some spices and seasonings you can change the taste and even extend the shelf life.

It is easy to make a preparation without vinegar, because it is prepared without the complex process of sterilization and other sophistications. It is enough to cook the marinade, place ripe tomatoes in jars, fill and seal the jars with a special key. That's all the tricks, but how delicious it is in winter!

Of course, a lot depends on the recipe. With the addition of such products as cherry plum, apples, mustard and others, the taste of the tomato changes dramatically. You can cover the tomatoes whole or in slices - whichever you prefer. The longer they infuse, the juicier and tastier they will turn out. Prepare during the ripening season when vegetables are inexpensive and ripe.

An important rule for all recipes: after the jars are rolled up, they need to be turned upside down, they must cool in this position.

If you want to prepare tomatoes without vinegar for the winter, recipes delicious snack and accessible recommendations will help to implement the idea effectively and without unnecessary hassle, ensuring at its best perfect preservation of the workpiece.

For canning, choose tomatoes of the correct shape, without damage or dents, with dense pulp.
Before hot salting, the washed fruits are pricked with a toothpick, skewer or fork, which will help preserve the integrity of the tomatoes and protect them from cracking.
Dill umbrellas, parsley, celery, black and allspice peas, cloves, cinnamon, garlic, chili, cherry leaves, horseradish, and currants are often used as flavoring and spicy additives. Laurel leaves will also come in handy.
Before canning, jars are sterilized in any convenient way, the lids are boiled for 5 minutes.
Water for canning is used filtered, bottled or spring.
After sealing, the hot jars are turned upside down and wrapped warmly until they cool completely, which will ensure ideal preservation of the workpiece for a long time.

Classic recipe for tomatoes for the winter without vinegar

This recipe is not classified as a competition recipe, but this is its advantage: it is simple and understandable even for those housewives who are canning tomatoes for the winter without vinegar for the first time. The ease lies in the fact that you do not need to drain the water repeatedly. They taste like tomato juice with salt. And the set of ingredients is small, which means everything will work out!

Ingredients

The list of ingredients is the shortest of all the recipes presented, since we only need salt, water and tomatoes.

It is important to adhere to the proportions: put a teaspoon of salt in a liter jar and boil for half an hour. For a two-liter jar you will need a level tablespoon of salt, boil for 40 minutes, and accordingly, for a three-liter jar - a level tablespoon of salt and cook for 50 minutes.

Cooking method

Wash the tomatoes under running water and dry.

Place in washed and dry jars, pour salt on top, determine the amount according to the proportion described above.

Place the jars in a saucepan to prevent them from bursting when boiling; place a cloth on the bottom of the saucepan. Pour water to two-thirds of the height of the jars.

Fill the tomatoes with unboiled cold water and cover with lids. After boiling, simmer over medium heat for half an hour.

After another 30 minutes, we take out and roll up the jars, turn them upside down, and cool. They store well and must be left to steep for a month before use.

Tomatoes for the winter without vinegar and sterilization

Tomatoes marinated without vinegar and sterilization according to the following recipe are balanced in taste, the degree of pungency and spiciness of which can be adjusted by changing the composition of additional ingredients. If the process is carried out correctly and sterility conditions are observed, the workpiece is perfectly preserved without acid-containing preservatives.

Ingredients:

tomatoes - 2−2.5 kg;
water - 1.5−2 l;
salt and sugar - 2 tbsp. spoons;
garlic - 4-5 cloves;
herbs, spices.

Preparation

The washed tomatoes are placed in sterile jars, with herbs and spices placed on the bottom.
Pour boiling water over the tomatoes and leave covered for 20 minutes.
The liquid is drained, boiled, and poured back into the jars for 20 minutes.
Boil the infusion again, adding salt and sugar.
Pour brine into jars.
Seal the tomatoes for the winter without vinegar with sterile lids, turn the containers upside down, and insulate them until they cool completely.

Tomatoes in their own juice without vinegar

If you have a rich harvest, you should not miss the opportunity to enjoy an ideal snack in all respects by preparing tomatoes in their own juice without vinegar. When cooked this way, tomatoes retain their fresh natural taste, acquiring a slight piquancy and the missing balance of salt and sugar. If desired, you can put garlic cloves or spices in the jars.

Ingredients:

tomatoes - 2 kg;
freshly prepared tomato juice - 1.5 l;
salt - 1.5 tbsp. spoons;
sugar - 2.5 tbsp. spoons.

Preparation

Prepare the required amount of juice in any convenient way.
Boil the tomato for 5 minutes, adding salt and sugar.
The tomatoes are placed in jars, filled with juice, and covered with lids.
Sterilize liter containers for 20 minutes, three-liter containers for 30 minutes, seal and wrap.

Tomatoes with aspirin without vinegar for the winter

You can prepare salted tomatoes for the winter without vinegar by adding acetylsalicylic acid, which will act as a preservative, creating the necessary acidic environment, and will protect the preparation from the influence of harmful bacteria. When storing containers in the cold, you can use a single fill with brine.

Ingredients:

tomatoes - 2 kg;
aspirin - 2 tablets;
salt - 1−1.5 tbsp. spoons;
water - 1.5 l;
greens, spices, garlic.

Preparation

Place herbs, garlic, spices and washed tomatoes into sterilized jars.
Pour boiling water over the tomatoes.
After 20 minutes, the water is drained and boiled with salt.
Aspirin is added to the jars and boiling brine is poured.
Seal salted tomatoes with aspirin without vinegar, wrap upside down until cool.

Marinated tomatoes without vinegar with citric acid

Pleasant to the taste, with harmonious acidity, prepared tomatoes without vinegar for the winter with citric acid are obtained. The additive will ensure ideal preservation of snacks during room conditions without additional sterilization. Sweet bell peppers, cloves and parsley will add a special piquancy to the tomatoes.

Ingredients:

tomatoes - 1.5 kg;
citric acid - 1 teaspoon;
salt - 1 tbsp. spoon;
sugar - 3 tbsp. spoons;
water - 1 l;
bell pepper - 0.5−1 pcs.;
cloves - 2 pcs.;
herbs, spices.

Preparation

Herbs, spices, cut peppers and washed tomatoes are placed in sterile containers.
Pour boiling water over everything for 20 minutes.
The water is drained, boiled with salt, sugar and citric acid, and poured into jars.
Seal the tomatoes for the winter without vinegar, wrap them until they cool.

Sweet tomatoes for the winter without vinegar

Canned tomatoes without vinegar according to the following recipe will delight fans of sweet preparations. The amount of sugar can be reduced or increased by selecting the proportions according to individual preferences. If you put a few rings of chili pepper in each jar, the appetizer will acquire a spicy kick.

Ingredients:

tomatoes - 1.5 kg;
salt - 2 tbsp. spoons;
sugar - 4-5 tbsp. spoon;
water - 1 l;
herbs, spices.

Preparation

Herbs, spices, and washed tomatoes are placed in jars.
Brine is made from water, salt and sugar and poured into containers.
Cover the vessels with lids and sterilize for 20 minutes.
Sweet tomatoes are sealed for the winter without vinegar and wrapped until cool.

Tomatoes with grapes for the winter without vinegar

Cooked marinated tomatoes without vinegar for the winter with grapes acquire an extraordinary taste. It is preferable to use berries of white or pink sweet and sour varieties. The natural acid they contain will ensure proper taste and preservation of the snack, and the preparation itself will be supplemented with another delicious edible component.

Ingredients:

tomatoes - 1.2−1.3 kg;
grapes - 300 g;
salt - 1 tbsp. spoon;
sugar - 2 tbsp. spoons;
water - 1 l;
bell pepper - 1−2 pcs.;
greens, garlic.

Preparation

Peppers, herbs and garlic are placed at the bottom of sterile containers.
Fill the jars with washed tomatoes and grapes.
Pour boiling water over the contents for 20 minutes.
Drain the water, boil it with salt and sugar, and pour it back into the jars.
Tomatoes and grapes are sealed for the winter without vinegar and wrapped.

Tomatoes with apples for the winter without vinegar

Apples of appropriate sour and aromatic varieties can become a source of additional acidity in the workpiece. Antonovka fruits would be an ideal option. For one three-liter container you will need to put two medium-sized fruits. They can be pre-cut into large slices, removing the seed boxes.

Ingredients:

tomatoes - 1.5 kg;
apples - 2 pcs.;
salt - 3 tbsp. spoons;
sugar - 3 tbsp. spoons;
water - 1.5 l;
greens, peppers, spices, garlic.

Preparation

Herbs, spices, tomatoes and apples are placed in sterile jars.
Pour boiling water over the components for 20 minutes.
Drain the water, boil with salt and sugar, pour into containers.
Tomatoes and apples are sealed without vinegar and wrapped.

Tomatoes in jelly without vinegar for the winter

You will be able to surprise your loved ones and friends with an original and delicious appetizer prepared according to the following recipe. In this case, tomatoes without vinegar are preserved in a jelly filling, which will effectively complement the fruit when served. Onion rings and slices of garlic added to the jar will give the jelly and tomatoes a special taste.

Ingredients:

tomatoes - 2 kg;
onion - 500 g;
gelatin - 2 tbsp. spoons;
salt - 2 tbsp. spoons;
sugar - 0.5 cups;
water - 1.5 l;
dill, parsley, garlic, bay, allspice.

Preparation

Tomatoes are laid out in jars, alternating with onion half rings and chopped garlic.
Pour the gelatin into a glass of water, and boil the brine from the rest of the liquid, adding salt and sugar.
Mix the granules into the brine and pour into jars.

Green tomatoes for the winter without vinegar

Fruits that have not had time to ripen can be preserved in. The taste of the resulting preparation will surprise even experienced cooks, delighting with its special piquancy, sophistication and freshness. With the correct implementation of a simple and unpretentious technology, the snack is well preserved even at room conditions.

Ingredients:

green tomatoes - 2 kg;
tomato juice - 1.5 l;
salt - 2 tbsp. spoons;
sugar - 6 tbsp. spoon;
aspirin - 2 tablets;
cinnamon - 0.5 teaspoon.

Preparation

Place green tomatoes in jars.
Pour boiling water over the tomatoes twice, keeping the fruit covered for 15 minutes each time.
Tomato juice is boiled with salt, sugar and cinnamon.
Aspirin is thrown into the jars and filled with tomato sauce.
Seal green tomatoes without vinegar and wrap until cool.

Tomato slices for the winter without vinegar

Without vinegar, the following recipe will allow you to find a use large fruits, which will not fit entirely into the jar. Tomatoes prepared in this manner retain their fresh taste, acquiring a slight piquancy. Celery or basil leaves placed on the bottom of the containers will add a special aroma.

Ingredients:

tomatoes;
water - 1.5 l;
salt - 1 tbsp. spoon;
garlic, celery or basil leaves.

Preparation

Place chopped garlic and herbs on the bottom of the jars.
Fill the vessels with tomatoes cut into large slices.
Boil water with salt and pour into jars.
Sterilize containers for 10 minutes, seal and wrap.

Cold-process tomatoes for the winter without vinegar

Pickling tomatoes without vinegar, taking into account the following recommendations, will allow you to get a tasty savory snack without heat treatment. This method suitable if you have a cellar, cold basement or free space in the refrigerator, since after registration the jars must be stored exclusively in the cold.

Ingredients:

tomatoes - 2 kg;
water - 1.5 l;
salt - 2 tbsp. spoons;
greens, spices, garlic.

Preparation

Herbs, spices, and washed tomatoes are placed in jars.
Dissolve the salt in clean cold water and pour the brine into containers.
Cover the vessels with nylon lids and put them in the cold.
cold method without vinegar will be ready for use in 1.5 months.

You will need 10 kg of tomatoes: wash 5 of them, leaving them whole, and grind the remaining 5 kg through a meat grinder to obtain juice.
Place several currant leaves, garlic cloves, dill sprigs and horseradish root on the bottom of each sterilized jar.
Fill the jar halfway with tomatoes, again place spices and herbs on top.
Put tomato juice on the fire, add a glass of salt to it. Let everything boil, and then fill the jars with the resulting brine.

Take 16 kg of cherry tomatoes, wash them and place them in sterilized jars.
Place currant leaves on top of the tomatoes (there can be any number of them), a few peas of allspice and bay leaves.
Cook the brine using 5 liters of water, 1 tbsp. salt and 2 tbsp. Sahara. When it boils, also add 12 tsp. mustard seeds.
Fill jars of tomatoes with brine. After 1 day, lower them to the basement.

Tomatoes for the winter without vinegar - tricks and useful tips

First of all, pay attention to quality of purchased vegetables. They should be moderately ripe, dense, without mold or other defects. It is better to make a salad from soft, overripe fruits, cutting off the parts that you do not like.

If you want to prepare tomatoes for the winter without vinegar and other preservatives, you need to sterilize jars, during work, do not take them by the neck and, as our grandmothers say, do not engage in conservation during critical days. Most likely this is due to hormonal levels, changing these days. If you pour cold marinade over the tomatoes, they will retain their firmness and fresh taste.

You can add onions, sweet pepper slices, grapes, and lemon to tomatoes. Tomatoes preserved with pepperoni and gherkins acquire originality.

In addition to their bright taste, tomatoes for the winter without vinegar retain a number of vitamins.

They will be a good appetizer for any holiday and will complement modest family dinners.

That is why responsible housewives try to close them every year.

Tomatoes for the winter without vinegar - general principles of preparation

There are many ways to prepare tomatoes for the winter without vinegar; by adding some spices and seasonings you can change the taste and even extend the shelf life.

An important rule for all recipes: after the jars are rolled up, they need to be turned upside down, they must cool in this position.

Classic recipe for tomatoes for the winter without vinegar

Ingredients

The list of ingredients is the shortest of all the recipes presented, since we only need salt, water and tomatoes.

Cooking method

Wash the tomatoes under running water and dry.

Place in washed and dry jars, pour salt on top, determine the amount according to the proportion described above.

Place the jars in a saucepan to prevent them from bursting when boiling; place a cloth on the bottom of the saucepan. Pour water to two-thirds of the height of the jars.

Fill the tomatoes with unboiled cold water and cover with lids. After boiling, simmer over medium heat for half an hour.

After another 30 minutes, we take out and roll up the jars, turn them upside down, and cool. They store well and must be left to steep for a month before use.

Tomatoes for the winter without vinegar with leaves of fruit trees and garlic

Ingredients

The quantity is calculated for a three-liter jar or 3 liters.

Medium-sized red tomatoes (preferably cream variety) – 3 kg.

6 pieces each of currant and cherry leaves.

Peppercorns – 9 pieces.

Sugar – 2.5 tbsp. l.

Salt – 1.5 tbsp. l.

Dill – half a teaspoon of seeds and a few sprigs.

Water - how much will go into the jars.

For a brighter taste, you can add one clove of garlic per liter jar.

Cooking method

Tomatoes need to be washed and dried. In the meantime, you can peel the garlic, wash the currant and cherry leaves, and prepare the spices. The jars also require preparation: they need to be washed in a soda solution and sterilized in boiling water. Many housewives use a microwave for these purposes, keeping the jars for ten minutes at a temperature of one hundred degrees. Meanwhile, boil about two liters of water.

In jars (in our case there are three of them) we put garlic, washed herbs and tomatoes up to the neck. Fill with boiling water to the very top. Leave the jars covered with lids for about twenty minutes - this time is necessary to warm up the vegetables. After the water in the jars has cooled, pour it into the pan and bring to a boil again. The jars should be covered with lids at this time. IN hot water add required amount sugar/salt/tomato and leave for another twenty minutes. Then pour the water into the pan again and cook the brine based on it. For this recipe you need to boil it several times, pour it over the tomatoes, and roll it up with a key. After the jars have cooled completely, store them in the cellar.

Tomatoes for the winter without vinegar with citric acid

You will spend only half an hour of time, and piquant tomatoes will delight your household throughout the winter months! You will love the sweetish taste of the tomatoes, and you can drink the brine endlessly.

Ingredients

To close one three-liter jar of tomatoes you will need:

About two kilograms of tomatoes;

2 teaspoons of citric acid;

3 level teaspoons of salt;

4 heaped tablespoons of sugar;

A few black peppercorns, bay leaves, garlic, parsley sprigs.

Cooking method

Prepare tomatoes and jars (as in previous recipes). Place spices on the bottom of a three-liter jar. We compact the tomatoes and pour boiling water over them. We wait 15 minutes, then drain the water into the pan, add a little more water (about 90 ml per three-liter jar) and put citric acid, as well as sugar and salt - bring the brine to a boil. Pour the freshly boiled brine so that it overflows over the edges of the jar - this will once again sterilize the neck. Turn the rolled jars over and cover with a blanket until they cool completely.

Recipe for tomatoes for the winter without vinegar with apples

The aroma of such tomatoes for the winter without vinegar is excellent, as is the taste. To implement the recipe, choose sour apples, the ideal option is Antonovka.

Ingredients

2 apples per 1 three-liter jar;

Spices: dill sprigs, allspice, a piece of hot pepper, cherry leaves;

Brine: take three tablespoons of sugar and salt for one and a half liters of water.

Cooking method

Place spices at the bottom of a carefully prepared jar (as in the recipes described above). Apples need to be cut into four parts, cored and placed in jars. We prepare the brine from water, salt and sugar. Tomatoes in jars need to be filled with boiling brine and then rolled up.

Tomatoes with apple slices are incredibly tasty, and the juice from the can is not harmful to health, because it does not contain vinegar!

Pickling tomatoes for the winter without vinegar and mustard

Mustard is present in many recipes for pickling vegetables, and not just tomatoes. But not every housewife uses it correctly. If the proportions are observed, the preservation will turn out fragrant, tasty with a characteristic “pepperiness”.

Ingredients

8 kg of ripe tomatoes;

Currant leaves;

5 l. water;

1 tsp. mixtures of peppers: black and red;

12 teaspoons without top of dry mustard powder;

0.5 cups salt;

6 pieces bay leaves.

Cooking method

We choose unripe tomatoes for pickling. They need to be washed, dried, and placed in a container for pickling (a small barrel is good for this purpose). We cover each “tomato” layer with currant leaves.

Prepare a fragrant brine: boil water, add salt, let cool. When the brine has cooled, add mustard powder, stir and wait until it infuses. Fill the tomatoes only after it becomes completely transparent, and may have a characteristic mustard tint. So, pour in the tomatoes, put pressure on them and send them to pickle in a cool place - you see how simple everything is, all you have to do is try how tasty it is!

Tomatoes for the winter without vinegar with cherry plum

In this case, cherry plum replaces vinegar, so you won’t be able to tell the difference between the taste of tomatoes covered with vinegar. We offer a recipe for three liter jars.

Ingredients

Cherry tomatoes (or other small varieties) – 1.5 kg;

Sour cherry plum (wild) – 300 g;

Sugar (4 tbsp) and salt (2 tbsp);

Dill - several umbrellas with seeds;

Large horseradish leaf;

Cherry leaves - 2 pieces per jar;

Three rings of hot and sweet peppers;

Black peppercorns – 15 pieces;

Optional: 3 cloves and several bay leaves.

Cooking method

We put herbs and spices into the prepared jars, in general everything except cherry plums, tomatoes, sweet peppers, sugar and salt. Place cherry plum and tomatoes, pour boiling water, cover with lids and leave for a while, as in previous recipes. We perform this manipulation twice. Then add salt, sugar, bay leaf to the pan. Bring the marinade to a boil, let it simmer for half a minute. Spilling hot marinade into jars, cover with lids, roll up, turn over, wrap, let cool completely.

Tomatoes for the winter without vinegar with aspirin

You may be surprised, but aspirin will not only help lower the temperature, but also ferment the tomatoes. It is also popular because many consider it less harmful to the body than vinegar.

Ingredients

The proposed list of ingredients is for 5 three-liter jars:

7 liters of unboiled water.

2 tbsp. l. sugar and 1 tbsp. l. salt.

2 medium onions, cut into half rings.

40 peppercorns.

10 bay leaves and the same number of dill umbrellas.

15 cloves peeled garlic

15 tablets of acetylsalicylic acid, 0.5 g each.

Cooking method

After preparing the jars and tomatoes, cook the brine with pepper, salt, sugar, and bay leaves. Let it simmer for a few minutes and remove. The main rule is not to pour warm marinade, only when it has cooled completely.

Now you can put the tomatoes in jars, add aspirin tablets to each jar, at the rate of one tablet per one-liter container. So, for a three-liter jar of preservation you will need three tablets. Don’t forget to also add onions and garlic to the jar and fill it with chilled brine. The peculiarity of this recipe is that the tomatoes can be covered with nylon lids. You can try it after seven days, but it’s better to wait two weeks so that they become even tastier.

If you want to prepare tomatoes for the winter without vinegar and other preservatives, you need to sterilize jars, in the process of work, do not take them by the neck and, as our grandmothers say, do not engage in conservation during critical days. Most likely, this is due to hormonal levels changing these days. If you pour cold marinade over the tomatoes, they will retain their firmness and fresh taste.

You can add onions, sweet pepper slices, grapes, and lemon to tomatoes. Tomatoes preserved with pepperoni and gherkins acquire originality.