5 recipes of delicious marinated tomatoes

Delicious taste and aroma of tomatoes will add greens, onions, carrots, peppers and even grapes.

4 useful tips

1. Ingredients in each recipe are designed for a can of 3 liters. The number of tomatoes can vary depending on their size. The main thing is to tighten the vegetables densely and pour the liquid down to the very edge of the can.
2. Before cooking, all the vegetables and greens have to be thoroughly washed, and the cans and lids – sterilize.
3. To prevent the tomatoes from bursting with conservation, make a few toothpicks in front of the vegetables in advance with a toothpick.
4. After the sinking it is necessary to turn the cans, cover with something dense and warm and cool.

1. Marinated tomatoes with greens

A classic recipe for delicious aromatic tomatoes.

Ingredients

• 6 sprigs of parsley;
• 8 dill umbrellas;
• 3 cloves garlic;
• 3 dried bay leaves;
• 3 buds of dried cloves;
• 9 peas of sweet pepper;
• 1½-2 kg of tomatoes;
• approximately 1 / l of water;
• 2½ tablespoons of salt;
• 100 g of sugar;
• 1½ tablespoons of vinegar 9%.

Preparation

At the bottom of the pot, put half the parsley, dill and garlic cloves. Add a laurel, clove and pepper.

Rinse the tomatoes and put the remaining parsley, dill and garlic on top. Pour boiling water into the jar, cover and leave for 15 minutes.

Drain the liquid from the jar into the pan. Add salt, sugar and vinegar and mix. Bring to a boil and cook for another minute. Fill the jar with marinade and roll it.

2. Sweet marinated tomatoes

Marinade for these tomatoes turns aromatic thanks to herbs and seasonings. However, the banks are not planted with greenery. Tomatoes will be sweet and very tasty.

Ingredients

• 1½-2 kg of tomatoes;
• about 1 / l of water;
• 1½ tablespoons of salt;
• 200 g of sugar;
• 3 dried bay leaves;
• 1 horseradish leaf;
• 1 dill umbrella;
• 15 peas of black pepper;
• 100 ml of vinegar 9%.

Preparation

Put tomatoes in a jar and pour boiling water. Cover and leave for 15-20 minutes.

Drain the water in a saucepan and bring to a boil. Add salt, sugar, laurushka, horseradish, dill and pepper. Stir and simmer for about 7 minutes.

Remove all the greens from the pickle, add the vinegar to the pan and mix. Pour the tomatoes with a hot marinade and roll up the jar.

3. Marinated tomatoes with onions

Pickled in this way, tomatoes will be sweet and very fragrant, and onion – crispy and delicious.

Ingredients

• 3-4 bulbs;
• 10 buds of dried cloves;
• 1½-2 kg of tomatoes;
• about 1 / l of water;
• 2 tablespoons of salt;
• 5 tablespoons of sugar;
• 1 tablespoon of acetic essence 70%.

Preparation

Slice the onion with not too thin rings. Put a clove and a piece of onions in a jar. Then alternate tomatoes and onion rings.

Fill the jar with boiling water, cover and leave for 20 minutes. Drain the infused water in a saucepan, add salt and sugar, mix and bring to a boil.

Add vinegar to the jar. Pour the tomatoes with boiling liquid and roll up the jar.

4. Pickled tomatoes with peppers and carrots

The tomatoes are incredibly delicious and aromatic. The secret is in the marinade. For its preparation, vegetables and greens are twisted in a meat grinder.

Ingredients

• 2 leaves of horseradish;
• 1½-2 kg of tomatoes;
• about 3 liters of water;
• 1 carrot;
• 1 Bulgarian pepper;
• ½ hot pepper;
• 6-8 cloves of garlic;
• a few sprigs of dill;
• a few twigs of parsley;
• 2½ tablespoons of salt;
• 3½ tablespoons of sugar;
• 10-15 peas mixture of peppers;
• 100 ml of vinegar 6%.

Preparation

In the jar, throw the horseradish leaves and put all the tomatoes. Pour boiling water and leave for 25 minutes, closing the lid.

Pass through the meat grinder carrots, peeled peppers, garlic, dill and parsley. Pour into a saucepan 1 liter of clean water, add a twisted vegetable mass, salt and sugar and mix. Bring to a boil and cook for another 5 minutes.

Drain the tomatoes. Add pepper, vinegar and boiling vegetable mass to the jar. If necessary, top up the boiling water. Roll the jar.

5. Marinated tomatoes with grapes

Thanks to the grapes, the vegetables acquire an unusual taste, and the berries themselves taste like tomatoes.

Ingredients

• 6-8 cloves of garlic;
• 1 Bulgarian pepper;
• 3 dill umbrellas;
• 1¹/₂-2 kg of tomatoes;
• 450 g of white grapes;
• about 1 / l of water;
• 3 tablespoons of salt;
• 5 tablespoons of sugar;
• 2½ tablespoons of apple cider vinegar;
• 2-3 tablespoons soy sauce – optional.

Preparation

At the bottom of the pot, place large chopped garlic, small strips of pepper and dill. Thicken tomatoes, alternating them with grapes.

Fill the jar with boiling water, cover and leave for 15-20 minutes. Pour the infused water into a saucepan, add salt and sugar and bring to a boil.

Add vinegar, soy sauce and hot brine to the jar and close the lid.