Tomatoes in the winter for the winter: 2 best step-by-step recipe with detailed ingredients

Delicious tomatoes can be prepared at home. Use our recipes.

Content

In the hot season of conservation, do not go through your attention to Tsoshi tomatoes. In the winter, preparing this particular recipe will be the most correct solution and you will understand why, as soon as you try these tasty, fragrant, moderately sharp and spicy tomatoes.

Tomatoes in the winter for the winter without Bulgarian pepper

If you like exclusively traditional recipes, then you should opt for the method of cooking without bell pepper. Classic tomatoes in Cheshik differ from the rest of the variations only by the absence of Bulgarian pepper, and yet the one who does not like or suffers from allergies to pepper will remain very grateful to you.

Tomatoes - 1 kg
Onions - 1 large or 2 small bulbs
Garlic-2-3 cloves
Fragrant pepper - several peas into each jar
Bay leaf-2-3 pcs

Marinade:

Water - 0.5 l
Salt - 1 tbsp.
Sugar - 1 tbsp.
Vegetable oil - 1 tbsp.
Dining vinegar 9 % - 1 tbsp.

Prepare the vegetables by cutting the tomatoes into halves, and cutting the onion with rings 2-3 mm thick.
Start laying prepared ingredients in sterile jars in layers, pouring tomato halves with spices and onions.
Having brought the water to a boil, dissolve in it salt and sugar and at the end of cooking pour in oil and vinegar.
Pour the contents of the jar with a hot marinade, cover with a lid and sterilize the snack for 20 minutes.

Tomatoes in the winter with onions

This option of tomatoes will appeal to lovers of acute conservation. Bulgarian pepper will give this sweetness and aroma to this dish, and the bow will add the desired severity.

Tomatoes - 1 kg
Onions - 300 g
Bulgarian pepper - 300 g
Garlic - 1 head
Fragrant pepper - several peas into each jar

Marinade:

Water - 0.7 l
Salt - 1 tbsp.
Sugar - 2 tbsp.
Vegetable oil - 0.5 tbsp.
Dining vinegar 9 % - 0.5 tbsp.

Cut the tomatoes, as in the classic recipe, cut into halves, onions and bell pepper rings (or half rings depending on the size) 2-3 mm thick.
Put on the bottom of the banks of the spice, and then lay the tomatoes with pepper and onion. Bring the water for the marinade to a boil, add salt with sugar, and in before turning off the fire, pour in vinegar with butter.
Bay the tomatoes with a marinade, cover the jar with a lid and sterilize for 20 minutes in a pan or oven.

Regardless of the selected recipe, so that the brine remains clean and transparent, we recommend not cutting or squeezing garlic, but lay it with whole cloves. Also, pay much attention to the choice of the corresponding variety of tomatoes, for this dish, use only dense hard fruits of a small sizes of the “cream” variety.