Is it possible to pickle tomatoes from the market? Green tomatoes for the winter, marinated just like in the store. Tomatoes marinated in liter jars

Do you want to cook delicious green tomatoes for the winter, marinated just like in the store? This article will be of interest to you.

Most people have probably already forgotten the taste of store-bought green tomatoes from Soviet times. And those who remember will not be able to forget the taste of that marinade. Such tomatoes were sold in large and even huge jars, and were seasoned with pepper and bay leaves.

Below are recipes for pickled green tomatoes that are better than store-bought ones. Open a kitchen book and write down recipes.

Ingredients and preparation:

1. We take about three kilograms of tomatoes, green ones, and also 200 grams of all kinds of greens (horseradish, dill), you can use cherry leaves.
2. In each preservation jar you need to place half an onion, cut into half rings; garlic can be added at your discretion.
3. To prepare the required marinade, you need to prepare: three and a half liters of boiling water, a glass of sugar, four teaspoons of salt, several bay leaves, six white and black peppercorns and a glass of ordinary vinegar.
4. Use sunflower or olive oil at the rate of twenty grams per liter jar of seaming.
5. This recipe is sometimes modified. Use a different type of marinade. For it (a three-liter jar), take: a couple of liters of water, a spoon, a tablespoon of granulated sugar, and add the same amount of salt, the same amount of acetic acid and olive oil.
6. To begin, place the herbs, selected oil, and garlic cloves into a container. Then add green tomatoes and onion, chopped into half rings, on top. Pour vinegar into the prepared marinade and bring the marinade to a level so that it covers the green tomatoes that have just boiled.
7. Sterilize liter jars for ten minutes.

"Green tomatoes with garlic"

In order to prepare the marinade for these green tomatoes, use the following ingredients (account for three one-liter jars):

• liter of boiled water,
• a glass of granulated sugar,
• two teaspoons of rock salt,
• half a glass of acetic acid,
• as well as horseradish or other greens for marinade.

Preparation:

1. You need to make holes on the tomato in four places. Stick garlic in them.
2. Place the tomatoes in jars, then fill them with more hot and fresh brine.
3. The rolled up jars must be placed with the lid down, covered with insulation and kept for up to two days until they cool down.

"Spicy Green Tomatoes"

Any gourmet will be satisfied with such spicy and pungent green pickled tomatoes, just like from the store.

Ingredients:

You need to take five liters of boiled water:

• one spoon of rock salt,
• four hundred grams of sugar,
• two hundred grams of table vinegar,
• ten heads of garlic,
• five bell peppers,
• laurel,
• peppercorns and greens.
• Collect a whole bucket of green tomatoes themselves.

Preparation:

1. Chop spices, bell peppers, herbs and garlic and mix.
2. Make a cross-shaped cut on the vegetables, where there is no tail on the vegetable.
3. Afterwards, stuff the cut area with the prepared filling.
4. Place the tomatoes in jars, add bay leaves and peppercorns.
5. Ready-made marinade, pour into jars and then all that remains is to sterilize.

1 liter jars are sterilized for 10 minutes,

1.5 liters - 15 minutes,

2 liters - 20 minutes.

"Drunk Green Tomatoes"

The marinade is prepared taking into account seven seven hundred gram jars.

Ingredients:

To fill you need to take:

• one and a half liters of boiled water,
• glass of sugar sugar,
• fifty grams of salt,
• five laurel leaves,
• head of garlic
• ten peas of white and black pepper,
• five units of cloves,
• twenty milliliters of vodka,
• a couple of pinches of red pepper,
• twenty milliliters of vinegar.

Preparation:

1. Pour the prepared filling from the above ingredients into the green tomatoes, which can be cut into 4 slices.
2. Subject the jars to processing - sterilization for fifteen minutes.
3. Next, roll up the lids and wrap for several hours.

The advantage of this recipe for green tomatoes pickled for the winter is that such jars tolerate storage well even at high indoor temperatures.

Ingredients:

To fill you need:

• liter of boiled water,
• a glass of regular granulated sugar,
• two tablespoons of rock salt,
• one hundred grams of six percent acetic acid,
• pepper, it is advisable to choose sweet varieties.

Preparation:

1. You need to place green tomatoes next to the sweet pepper slices in jars.
2. After this, pour hot water over the vegetables twice and pour it out.
3. The third time you need to pour boiling brine and start rolling up the finished jars.

These pickled tomatoes will taste like those from the store of bygone days.

You can also cook these tomatoes using tomato juice, but without using vinegar. Make tomato juice, add spices to it: rock salt, granulated sugar and three pinches of cinnamon, everything as per the recipe and boil for five minutes.

Then pour the juice over the vegetables and add aspirin, including a liter jar, then close the lid and send to a warm place.

“Green tomatoes are to die for”

Ingredients:

For the marinade you will need:

• liter of water,
• a small glass of granulated sugar,
• seven bay leaves,
• thirty grams of pepper, preferably allspice, which is in the form of peas,
• ten carnations,
• cinnamon,
• regular gelatin,
• half a glass of ordinary vinegar, six percent.

Preparation:

1. Pour gelatin in advance with water at room temperature for forty minutes.
2. The marinade with the above ingredients must be boiled.
3. Add prepared gelatin and vinegar to it, boil again.
4. Pour the tomatoes into jars and process - sterilize for ten minutes.

"Green tomatoes with cabbage"

Ingredients:

For filling you will need:

• two and a half liters of water,
• one hundred grams of salt,
• two hundred grams of sugar,
• one hundred twenty-five grams of acetic acid,
• greenery,
• sweet peppers,
• cabbage small head.

Preparation:

1. Cut the green tomatoes and cabbage into medium slices.
2. Add spices there and distribute into jars.
3. Add boiling water to the jars and let them sit for twenty minutes; when the time is up, drain the water.
4. Next, add the prepared marinade and an aspirin tablet.
5. Heat the jars for fifteen minutes.

"Salted green tomatoes for the winter"

Ingredients:

For brine, take ten kilograms of tomato:

• eight liters of boiled water,
• five hundred grams of salt,
• a large glass of sugar,
• two hundred grams of dill,
• ten grams of hot pepper,
• two hundred grams of greens (currant leaves).

Preparation:

1. Place the tomatoes in a wooden barrel and season with spices.
2. Sprinkle sugar at the bottom of the container.
3. Afterwards, fill the contents of the barrel with the prepared brine.
4. The container with tomatoes must be closed with a lid and placed under pressure.
5. After forty days, you can try salted green tomatoes.
6. They need to be stored where it is cool.

All of the above recipes about green tomatoes for the winter, marinated like in a store, will appeal to everyone’s taste. Such vegetables are good for increasing appetite and also improving intestinal function. Bon appetit!

We invite you to prepare our favorite recipe for tomatoes marinated in Bulgarian style. Once upon a time these were exclusive preparations, in the distant Soviet Union, but even now they are tasty and relevant.

Let's get started!

Classic recipe for tomatoes marinated in Bulgarian style

Ingredients:

• Small tomatoes (preferably thick-skinned and hard varieties);
• Onions (cut into thin half rings);
• Carrots (in circles, 1-2 mm thick);
• Parsley;
• bitter or allspice peas;
• Bay leaf.

Ingredients for marinade (for 3 liters of water):

• 3 tbsp. salt;
• 7 tbsp Sahara;
• 250 ml. 9% vinegar.

Before you start canning, the jars must be thoroughly washed (it is not necessary to sterilize them). Place a handful of chopped onions, carrots and parsley (torn into small branches) at the bottom of clean jars.

In a 2-liter jar, add 5-6 peppercorns and a couple of bay leaves. After this, place the tomatoes tightly in the jars.

Now you can start preparing the marinade. Add salt and pepper to the water, stir thoroughly, and bring everything to a boil. When the marinade boils, pour vinegar into it. Pour the marinade into jars, filling them not to the very top, and put them in the oven, preheated to 160-170 degrees. The jars can be covered with lids. After about 10 minutes the boiling process begins. As soon as the marinade rises to the very top of the jars, you can safely take them out and begin the process of rolling up the lid.

For this type of workpiece, both a tin and a screw lid can be used. There is no need to turn the jars over after rolling. Simply cover them with a blanket or towel.

The recipe is quite simple, and the result will pleasantly please you. Your tomatoes will take their rightful place at every table!

Sweet and sour pickled tomatoes according to the Bulgarian recipe

Ingredients:

• 1.5 – 1.7 kg of ripe, small tomatoes;
• 1-2 dill umbrellas;
• 60-80 grams of horseradish root;
• 5-6 currant leaves;
• 1 horseradish leaf;
• 4-5 cloves of garlic;
• 10-12 peas of allspice;
• 1-2 pieces of hot capsicum;
• 1.7 liters of water;
• 1 tbsp. 6% vinegar;
• 3 tbsp. Sahara;
• 1.5 tbsp. salt.

Before you begin the preservation process, you must thoroughly wash the tomatoes and all herbs (preferably in running water). The greens should be cut with scissors so that the jars can hold more tomatoes.

For preservation, it is best to use three-liter jars, the bottom of which should be lined with dill, hot pepper, garlic, cherry and currant leaves. You also need to put horseradish root and peppercorns at the bottom of the jar. After this, the jars are filled with tomatoes to the very top.

For the first pouring of tomatoes, you need to use “steep” boiling water (1.7-1.8 liters for a three-liter jar). The boiling water remains in the jars for about 10-20 minutes, and then is simply poured out, since it will not be used anymore. Immediately after the water is drained, add a tablespoon of vinegar to each jar.

For the second filling, you need to prepare the marinade. Add salt and sugar to 1.7 liters of water and bring everything to a boil. Fill the jars with hot brine. After this, the jars must be rolled up with sterilized lids, turned over, and covered until completely cooled.

These tomatoes will become a real decoration for every table. Bon appetit!

Spicy pickled tomatoes for the winter

Ingredients (based on one three-liter jar):

• Medium-sized tomatoes, late varieties;
• 100 g dill;
• 1 pod of red hot pepper;
• 5-9 cloves of garlic (depending on size);
• 3 tbsp. coarse salt;
• 3 aspirin tablets, 0.5 g each.

How to cook spicy pickled tomatoes for the winter

All ingredients are indicated for one three-liter jar, so if canning is planned in one-liter containers, you simply need to divide the amount of spices by three. Before you begin the canning process, you must thoroughly wash the jars and sterilize them. This can be done in the oven, or in a boiling water bath.

At the bottom of the finished jars, you need to place a third of the chopped dill, hot pepper, cut into rings, as well as garlic, previously cut into plates. After this, you need to fill the jar halfway with tomatoes, and again repeat the layer of herbs and spices (another third part). Next, fill the jar with tomatoes to the very top, and lay out the remaining spices.

When the tomatoes are laid, you need to pour salt and add aspirin (1 tablet). Then the jars are filled with “steep” boiling water and immediately rolled up with lids. Before cooling completely, the jars must be carefully wrapped. You can store the finished preserves either in a cool place or at room temperature.

Bon appetit!

Bulgarian marinated tomatoes, like in a USSR store

Also a very interesting savory appetizer - tomatoes marinated in Bulgarian style, as they were sold in stores in the USSR. Let's try to do it!

Ingredients:

• Small green tomatoes – 5 kg;
• 5-7 cloves of garlic;
• Parsley, celery and dill;
• 3 liters of water for marinade;
• 2 cups sugar;
• 1 glass of salt;
• 1 cup 6% vinegar.

Place herbs and garlic at the bottom of thoroughly washed jars. Fill the jars with tomatoes to the very top. Next you need to start preparing the marinade. Add sugar, salt, vinegar to the water and bring the resulting mixture to a boil. After this, you need to pour the prepared marinade into the jars of tomatoes and leave them to sterilize for about 20-25 minutes.

Cover the finished tomatoes with metal lids.

Bon appetit!

Pickled green tomatoes for the winter without sterilization

Ingredients:

• 1.5 kg of small green tomatoes;
• 2-3 laurel leaves;
• 7-10 peas of bitter and allspice;
• 4-5 cloves of garlic;
• 100 ml vinegar (9%);

For the marinade:

• 1 liter of water;
• 1 tbsp. salt (with top);
• 1.5 tbsp. Sahara.

Place a few peppercorns, garlic cloves, and a bay leaf on the bottom of the jars. Place the tomatoes in hot water for 25-30 seconds and blanch them this way (we do this in small portions). After this, you can immediately put the tomatoes in jars and start preparing the marinade. The water is brought to a boil. Salt and sugar are added to it. Boil everything together for 3 minutes. Add vinegar directly to the jars and immediately fill them with marinade. We close the jars with metal lids.

Marinated brown tomatoes for the winter

Ingredients:

• 10 kg of suitable tomatoes;
• Parsley and dill (to taste);
• Sweet pepper (8-10 pieces);
• Hot pepper (5 pods);
• 7-8 cloves of garlic;
• 2 cups vinegar (6%).
• 5 liters of water;
• 1 glass of salt;
• 0.5 kg granulated sugar;

You need to pass 2 types of peppers, garlic, and herbs through a meat grinder. Add a glass of vinegar to the resulting mixture and leave for half an hour. After this, place the finished mixture on the bottom of sterilized jars and fill them to the top with tomatoes. Each tomato needs to be pierced once with a fork.

We prepare a marinade from the necessary ingredients and fill the jars with it. Sterilize the jars in hot water for 20-25 minutes and roll them up.

Tomatoes marinated without sterilization “Simply class”

Ingredients (for a two liter jar):

• 2 kg of suitable tomatoes;
• 4-7 cloves of garlic;
• 1 tsp vinegar essences.
• Water (1 liter);
• 2 tablespoons of salt;
• 6 tablespoons granulated sugar;
• peppercorns (5-7 pcs.);
• 7 carnations;
• Small dill umbrellas (1-2 pcs.);
• Currant leaves.

The tomatoes need to be washed and the stems carefully removed. You need to insert part of a clove of garlic into each volume. Mix water and spices and boil for 10 minutes. Place herbs and tomatoes in jars and add a spoonful of vinegar essence. Now pour the brine, just removed from the heat, into the jars. The jars are rolled up, turned upside down, and wrapped until they cool completely.

Marinated tomatoes with vinegar essence

Ingredients:

• 2 kg of tomatoes;
• 2 tbsp. salt;
• 3 tbsp. Sahara;
• 1 tsp vinegar essence;
• 4-5 cloves of garlic;
• 1 bunch of parsley;
• 2-3 bunches of dill;
• 8-10 black peppercorns;
• 3-4 cloves.

Tomatoes need to be washed, dried and pierced with a toothpick. Place garlic, pepper, cloves, parsley and dill at the bottom of the jars. Fill the jars with tomatoes and pour boiling water for 15-20 minutes, covering with lids. Next, the water from the cans is poured into a saucepan and boiled with salt and sugar. Before removing from heat, you need to add vinegar essence. Pour the finished marinade into jars and roll them up. The jars are rolled up with lids, turned over, and wrapped until they cool completely.

All. Our delicious and aromatic Bulgarian marinated tomatoes are ready and waiting in the wings to please you in winter. Bon appetit!

Pickled green tomatoes, just like in a store during Soviet times, had their own unique taste. Now people are trying to remember it and restore it.

If you remember exactly what a can of tomatoes looked like, then this will be possible. They were mostly green or brown. And this is because all the red tomatoes were stored under the counter and sold to the “right people.” A simple buyer could only afford green ones.

What was in the jar? Yes, in general, not much: tomatoes, a couple of bay leaves, and 3-4 peas of hot pepper, peas and part of a horseradish leaf. But the GOST of the USSR legalized chilli peppers, parsley, celery and dill, although they were not in jars.

The marinade was made at canneries the same for both red and green tomatoes, and it is much easier to recreate it.

Pickled from the USSR

To make pickled green tomatoes in jars, a simple recipe is quite accessible. To do this you need, based on a 3-liter jar:

• brown or green tomatoes - 2 kg;
• bay leaf - 2 pcs.;
• a branch of dill, parsley and celery;
• hot peppers - 2 pcs.
• salt - 60 g or 2 tbsp. spoons;
• vinegar - 60 ml;
• sugar - 1 tbsp. spoon or 25 g.

Since all preservation in canneries was carried out by pasteurization, in order to restore the taste of the past, it is better to pasteurize the product in a water bath.

The technological process consists of the following stages:

1. Place the greens and washed tomatoes into the prepared jar;
2. Add all the spices and seasonings;
3. Fill with hot water, cover with a metal lid and place in a pan of hot water for pasteurization;
4. From the moment the water boils in the pan, time it for 15 minutes;
5. We take out the jars and roll them up;
6. We cool it in the usual way; in factories no one turns the canned food over. It’s true that the seaming process is a little boring. They fill it with cold water, and the machine rolls up, and then they put it in special thermostats and gradually raise the temperature.

Tomatoes marinated with horseradish

To figure out how to pickle green tomatoes like in a store during Soviet times, you need to understand where exactly you tried the tomatoes. Since the Soviet Union was a huge country, and GOST, of course, was followed during production, but the place left its mark. The taste of the tomato was also influenced by the variety that was not provided for by GOST and where the tomatoes for processing were grown.

Soviet people have memories that cans of tomatoes always contained not only horseradish leaves, but also pieces of horseradish root, and these tomatoes were unusually tasty. That’s why old-school housewives still make home preserves with horseradish root.

For this purpose, some people dig up rhizomes in the basement in the fall and store them until the need arises to use them for preservation. Some people dig up young horseradish and use it.

In any case, before putting horseradish root in a jar, it must be washed well, peeled with a vegetable peeler, and, if necessary, soaked in water for 1-2 hours.

For every 3-liter jar you need about 40-50 g of root. Other spices include bay leaves, dill seeds, peppercorns and celery sprigs.

Otherwise, you can completely use the recipe from the previous recipe.

Delicious pickled green tomatoes for the winter can be prepared without sterilization.

The recipe bookmark for a 3-liter jar for such tomatoes is as follows:

• green tomatoes or at the initial drilling stage 2-2.5 kg;
• salt and sugar 60 g each;
• vinegar - 60 ml;
• allspice 4-5 pcs.;
• hot peppers - 4-5 pcs.;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• horseradish leaf, stalk of celery and tarragon.

The technological process consists of the following stages:

1. Place all the herbs in a washed jar;
2. Place the washed and selected tomatoes;
3. Fill with boiling water. As a rule, this amount requires about 1.5 liters of water;
4. At the same time, bring the next portion of the filling to a boil;
5. As soon as it comes to a boil, drain the water from the tomatoes into the pan, and fill the vegetables with the next portion of water;
6. Make the marinade in a saucepan with drained water. To do this, add salt, sugar and vinegar;
7. Bring the marinade to a boil;
8. Drain the water from the tomatoes and add the marinade;
9. We roll up the jars and send them for storage after cooling.

Green tomatoes with green cucumbers, as well as company

Assorted dishes are quite a popular appetizer, especially for those with picky household members. Give some cucumbers, others tomatoes. Having prepared both in one jar, you can uncork it and please everyone at once.

Try to prepare an original snack that you have never tried before! A variety of tomato recipes for the winter will help you fill your pantry with delicious foods, and then serve them for family dinners and holiday feasts. They are sealed without additives or together with cucumbers, sweet peppers, garlic cloves, zucchini, and onions.

The five most commonly used ingredients in recipes are:

Be sure to add dill, horseradish leaves and black peppercorns to get a delicious brine. Fans of original flavors should definitely try rolling up a couple of cans of cherry tomatoes with grapes or regular tomatoes with lemon slices. Marinated and salted tomatoes are an excellent snack for alcoholic drinks. They perfectly complement heavy meat dishes and side dishes of potatoes or boiled cereals. Tomatoes are also prepared in the form of adjika, ketchup and sauce, tomato dressing for borscht. The taste of homemade products is superior to store-bought products in every way. Don't deny yourself the pleasure of trying a new recipe!