For many years now, the harvest from the dacha has not been wasted and perfectly replenishes stocks of blanks. Pickled tomatoes for the winter are canned in jars and then please on holidays and weekdays. Today I will share with you different, but always proven and good recipes for harvesting tomatoes.

At first glance, it may seem that pickled tomatoes are some kind of difficult dish for cooking, which an inexperienced hostess cannot cope with. But I assure you, everything is as easy as shelling pears. The main thing is to remember the basic rules and proportions of recipes, and then you can even improvise. Like many housewives, you can add different spices, herbs to taste and experiment with varieties of tomatoes.

The best time to harvest pickled tomatoes is when it is easy to buy them in large quantities and at a low price, that is, during the harvest season. Or use the ones that you have grown yourself in the beds and greenhouses.

Pickled tomatoes in jars are good and large and small, cream and even cherry. Almost any variety of tomatoes is excellently pickled.

Delicious pickled tomatoes for the winter with herbs - a simple step-by-step recipe

I tried pickling tomatoes according to different recipes and made sure that the ideal proportions of salt and sugar are always different for everyone, so you may have to close more than one batch before you find your favorite option. Someone likes sweet pickled tomatoes, someone puts more salt than sugar, and loves salty and sour. Vinegar adds its own pronounced acidity, but do not forget that tomatoes themselves contain a large amount of acid.

This recipe is characterized by the fact that the sweetness and salinity are balanced, and the taste is very rich thanks to the different leaves and herbs.

For aromatic pickled tomatoes you will need:

• tomatoes - from 2 kg,
• fresh parsley - 2-3 sprigs per jar,
• dill root optional
• celery,
• black currant leaves - 2-4 leaves per jar,
• cherry leaves - 2-4 leaves per jar,
• bay leaf - 2 leaves per jar,
• black peppercorns - 5 peas per can,
• allspice peas - 5 peas per can,
• salt,
• sugar,
• 9% vinegar.

Preparation:

1. Prepare the tomatoes, wash them thoroughly. They must be intact, without damaged skin, green barrels and butts. About the same size, but it doesn't matter.

To make the tomatoes marinated better, regardless of the thickness of the skin, take a toothpick and make several punctures near the stalk itself. These small holes will allow the marinade to penetrate inside.

2. Wash cans with baking soda. Then sterilize them on the stove top or in the oven. It can also be sterilized in the microwave. Do not forget to sterilize the lids too, you can use boiling water. It is impossible in the microwave, as they are metal.

Choose the size of the jars yourself; large tomatoes are more suitable for large tomatoes. But keep in mind that an open jar of pickled tomatoes will have to be stored in the refrigerator.

3. Rinse the herbs thoroughly and place them in the jars. The proportions of greens in jars are approximately the same. For each liter of jar volume, you will get 1-2 branches of parsley, 2 cherry leaves, 2 currant leaves, 4-5 peppercorns each, 1 bay leaf.

If you are using 2 or 3 liter jars, proportionally increase the number of leaves inside each one.

4. Place the tomatoes in each jar. Do this as tightly as possible. Leave the smaller tomatoes for later to make it easier to place them in the tapering mouth of the jar or to fill in the gaps between large tomatoes.

5. Now we will measure how much it is necessary to prepare the marinade for our tomatoes. To do this, I use my grandmother's wonderful know-how.

To know exactly how much water you need, pour hot water into the jar with the tomatoes. You can just boil the kettle for this. Fill the jars to the very edge to get the required amount of marinade.

After that, let them stand for 10 minutes. This will sterilize tomatoes and herbs.

6. Now drain the water from the cans, not into the sink, but into a separate saucepan. In this case, the best way to measure the resulting volume of water is to use a measuring jug or a liter empty jar (always sterile). So you will find out how many liters of marinade you can pour into jars of pickled tomatoes and there will be no excess left. And even more so there will be no shortage. Pickled tomatoes will also turn out to be optimized in terms of economy.

7. After measuring, you should have a certain amount of water in the saucepan, from which we will prepare the marinade. Add salt and sugar to the water in the following proportion per liter of water: 1 tablespoon of salt and 2 tablespoons of sugar.

Stir the whole thing and bring to a boil on the stove. As soon as it boils, remove and add vinegar in the proportion of 100 ml per liter of water (this is about 6-7 tablespoons).

Vinegar is usually added to the hot marinade at the very end of its preparation, or even directly into the jars. Vinegar should not boil, as it loses its properties.

8. Pour the prepared hot marinade over the tomatoes in the jars. The liquid should reach the very edge of the can. Close the lid immediately and roll up. Or screw if you have screw caps.

Then turn the cans over and place them on the lid. Check the tightness, if the jar around the lid does not get wet from oozing brine, then it can be wrapped in a blanket and left to cool for about a day. After that, pickled tomatoes in jars for the winter must be left to ripen. When finished, they will be very tasty and fragrant.

Pickled sweet tomatoes in jars without greens

I like to marinate good fleshy plum-shaped tomatoes without greens. There is the fact that pickled tomatoes retain only their own taste, something especially attractive. After all, this is a very tasty vegetable, or rather a berry. After all, everyone has known for a long time that from the point of view of botany, a tomato is not a vegetable at all. But we will leave the theory for scientists, let them argue further. And we will study recipes on how to pickle tomatoes for the winter without deepening into what type they belong to.

You can use any tomatoes that are available to you or you have grown on your own site. Prepare jars of the required size. Everyone loves to use different ones, but most often they are liter or three-liter. Depends on how many people will eat tomatoes and where they will be stored. And of course, purchase or find special canning lids. For pickled tomatoes, roll-up thin lids and twist-ups are also suitable. The main thing is good sterilization.

For sweet pickled tomatoes you will need:

• small tomatoes - from 2 kg,
• salt - 5 teaspoons (per 1 liter),
• sugar - 5 tablespoons (per 1 liter),
• black peppercorns - 0.5 teaspoon (per 1 liter),
• vinegar 9% - 100 ml (per 1 liter).

Preparation:

1. Sterilize the pickling jars thoroughly. Also boil the lids in saucepans of water. Boiling for five minutes on the stove should be sufficient.

2. Wash the tomatoes, pierce the holes near the stalk with a toothpick. This is necessary so that the marinade gets under the tomato skin and so that it does not burst, but remains intact for the entire shelf life.

Place the tomatoes in jars.

3. Boil water in a kettle and pour boiling water over the tomatoes in a jar. Pay attention to how much water has been poured out of the kettle. This can be easily identified by the scale of the teapot itself. This way we know the correct amount of salt and sugar for the volume of water used.

Cover the tomato jars and let sit for 10-15 minutes.

4. After 10 minutes, carefully drain the water from the jars into the saucepan. This will be the marinade. Add salt and sugar to the water, taking into account the proportions. A liter of water requires 5 teaspoons of salt and 5 tablespoons of sugar. This will make the pickled tomatoes sweet.

To calculate how much salt or sugar you need, take a calculator or phone. If you get, for example, 1.5 liters of water, then the calculations will be as follows: 5 (spoons) x 1.5 (liters) = 7.5 (spoons). In total, seven and a half tablespoons (tablespoons of sugar and tea salt) for one and a half liters of water. Substitute the volume of liquid from the jars into this formula and add salt and sugar according to the resulting result.

5. Add pepper to the water and boil it. Stir the sugar and salt well and, once turned off, pour the vinegar into a saucepan.

To know the exact amount, use a similar formula: 100 (ml vinegar) x 1.5 (liters) = 150 (ml vinegar).

If you don't have a measuring cup at hand, then a regular 50-gram shot of vodka will help you. You get 2 glasses per liter of water.

6. After that, immediately pour the hot marinade into the jars to the tomatoes. Close the lids immediately without letting them cool down. Then, turn the cans upside down and wrap them up with a blanket. Now they have to cool down in this form, it can take 12 hours or more. Can be left overnight.

When you've turned the cans over, check to see if the marinade is leaking through the lids!

Pickled tomatoes according to this recipe are very sweet and tender with acetic acidity. Usually, guests and household members cannot even be dragged away from this yummy by the ears. Feel free to put such a treat on the festive table in the form of a snack.

Bon Appetit!

Pickled tomatoes with garlic "In the snow"

I found this interesting recipe by accident, but immediately became very interested because of the original appearance of jars of pickled tomatoes. They reminded me of beautiful souvenir balls with snow inside, which they like to give for the New Year. Only here, instead of snow, garlic is used, which envelops the tomatoes in soft white flakes. It looks a lot like fluffy snow. And the taste was simply amazing. After all, marinades are great friends with garlic.

Recipe for pickled tomatoes with carrot tops

This recipe made a real boom a few years ago, everyone just did what they looked for and tried pickled tomatoes with carrot tops. For a long time, few could boast of having tried such tomatoes with very unusual greens. Everyone is accustomed to the fact that carrot tops are unnecessary "tops" from a tasty and healthy root vegetable. But few people suspected that there are almost as many vitamins and nutrients in the tops as in the carrots themselves. And she gives an unforgettable and incomparable taste. It is because of its wealth and uniqueness that no more spices are put into pickled tomatoes with carrot tops. It may seem to some that this is not enough, but believe me, it is not. The tomatoes will turn out to be unforgettably tasty, and even the remaining marinade can be drunk with great pleasure.

For cooking you will need:

• fresh medium-sized tomatoes - from 2 kg,
• carrot tops - 2 branches per 1 liter of can volume,
• sugar - 4 tablespoons per 1 liter of marinade,
• salt - 2 tablespoons without top per 1 liter of marinade,
• vinegar 9% - 3 tablespoons per 1 liter of marinade.

Preparation:

1. Wash the tomatoes and sterilize the pickling jars. Some recipes assure that you do not need to sterilize cans, but I do not neglect this action, because a completely discarded can of exploded or fermented tomatoes is not worth 10 minutes spent on sterilizing time.

Boil the lids.

2. Place the tomatoes tightly in the jar. Add the sprigs of carrot tops in the process so that they are between the tomatoes and along the sides of the jars. It is best to take large tops from large ripe carrots, it will have a brighter and more pronounced taste. Large tops can be cut into pieces if you are using small jars.

3. Boil water in a saucepan or kettle and then pour it into the tomato jars. Leave them on for 15 minutes, covered with lids.

If you have sterilized the jars and lids, and the water was boiling, then it is enough to pour water into the jars once. Then the marinade is prepared from the same water.

4. Drain the cans after 15 minutes into a saucepan and heat again.

Add sugar and salt to the water. Before that, calculate their required number. In the recipe just above, I have already shown a formula by which it is easy to find out how much salt and sugar you need to take for the amount of water you have. Its essence is to take the amount per 1 liter from the list of ingredients at the beginning and multiply by the volume of liquid in liters.

5. Dissolve the salt and sugar in the water, let it boil and remove from the stove. Then add vinegar.

6. Pour the tomatoes in the jars to the very top edge with the prepared very hot marinade. The less air remains under the lid, the better the pickled tomatoes will survive and the less chance of bacteria getting in.

7. Screw or roll up the lids on the tomato cans. Turn over and check for lid leaks. Irregularities and defects in the covers may occur, from which their tightness is lost.

If the can still leaks, then the lid must be replaced immediately. To do this, I usually sterilize one more spare lid than I have cans.

8. Wrap the jars of tomatoes in a thick towel or blanket and leave to cool for a day. Then they can be put away for storage.

Tomatoes pickled for the winter in jars are stored reliably enough both in the closet and in the cellar. But you should not open them earlier than three months later, since the pickling process will continue all this time and the taste will open only by winter.

This and many other recipes show you how to cook delicious pickled tomatoes in jars, but it is simply impossible to cover all the options. Therefore, I share only a few of them that I was able to verify on my own experience.

Try it too, experiment, change spices and herbs and you will definitely find your favorite recipe for pickling tomatoes.

This blank is not limited to a few recipes. There can be so many cooking options that you can't go over them in a day. They can differ very much, starting with the method of cutting: whole tomatoes come, in slices, halves, mashed potatoes. And ending with the method of heat treatment: cooking, stewing, baking, working with raw vegetables. The differences also apply to the selection of products, spices, preservatives.

The five most commonly used ingredients in winter tomato recipes:

Sometimes only tomatoes are canned, including spices and seasonings. Even onions may not be required. This is the simplest preparation for specific needs. For example, if you want whole tomatoes for use in other dishes, for serving "neat", without any aftertastes. Onions, garlic and fresh herbs go to the jar along with the tomatoes for flavoring purposes. Recently, many housewives have come to love adding mustard grains to the marinade - they give the dish a special flavor.

In addition to ripe red tomatoes, there may be green, unripe fruits in the harvest. True, they must be rolled up separately. Since the time of salting and pickling is very different, ripe ones come up much faster. Together with tomatoes, you can lick your fingers on cucumbers, zucchini, zucchini, squash, bell peppers, carrots. Most often, these vegetables are cut into pieces.

The five fastest recipes for tomatoes You will lick your fingers for the winter:

To make the fruits in the jar and on the plate look more attractive, you can play with flowers. Take red and yellow tomatoes (the main thing is to have the same size and degree of ripeness). Add something green, white, orange to them. You will get such a culinary color therapy on the festive table. And in sweetness, and in joy.

Greetings, dear friends! Tomato harvesting season is in full swing, and it's time to cook delicious pickled tomatoes for the winter. This year I was going to cook pickled tomatoes for the winter in jars of. But this summer my daughter and I were visiting my grandmother, and she advised me to cook pickled tomatoes "lick your fingers."

Says everyone on the street prepares these pickled tomatoes with vinegar, and does not rejoice at the successful proportions of the marinade. My grandmother is a noble "conservative", knows a lot, and can still do a lot, so I trust my grandmother's experience and taste unconditionally. My grandmother suggested that pickled tomatoes should live up to their name, it is imperative to add parsley "in all forms" to a jar of tomatoes: greens, stems, root.

She says that cucumbers “love” dill and tomatoes “love” parsley. Therefore, you do not need to add dill to tomatoes, only parsley. Looking ahead, I will say that the recipe for pickled tomatoes without sterilization, with triple pouring. The following proportions of tomato and marinade are enough for a three-liter jar, so calculate the products for preservation correctly. If you are still wondering how to pickle tomatoes, then let's go to the kitchen!

Ingredients

• 1.5 kg. a tomato
• 1-2 pcs. parsley root
• 1/2 bunch of parsley
• 1 PC. horseradish root
• ½ pcs. carrots
• 1 head of garlic
• 5-8 peas of black pepper
• 1-2 pods of hot pepper

Marinade:

• 1.5 liters of water
• 3 tbsp Sahara
• 1.5 tbsp salt
• 65 ml. 9% vinegar

How to pickle tomatoes

Cooking pickled tomatoes for the winter begins with preparing the jars. I wash the cans and sterilize them in any convenient way. The lids can also be boiled in boiling water in advance. Next is the most "laborious part" of the recipe: we prepare "tasty" additions to our pickled tomatoes.

We clean and chop carrots, horseradish root, parsley root, do not forget about garlic, parsley, black peppercorns and hot peppers. At this stage, we will also not be superfluous to put the water on the stove to warm up.

Then the turn of the tomato: first wash the tomatoes in running water, and then put them in jars. The jars need to be shaken in the process so that the tomato fits as much as possible. But in no case do you need to press the tomatoes into the jar, otherwise they will crack during the conservation process.

Now pour boiling water over the jars of tomatoes - this will be our first pouring.

We soak the cans with the first pouring for 20 minutes, and then pour them into a separate saucepan, preferably with a volume mark in liters, in order to understand how much we need to cook the marinade. We save the water from the first pour, we will prepare a marinade on its basis.

On the basis of water from the first pour, we prepare a marinade: add salt and sugar to a pot of water, pour in vinegar. Put the marinade on the stove, cover and bring to a boil.

Pour jars of tomatoes with boiling marinade - this will be our third fill.

Immediately roll up the jars with lids with tomatoes, turn them over and wrap them in a blanket for a day until the jars cool completely. We put the cooled tomatoes in jars for storage in a cellar or a dark pantry. Pickled tomatoes can be stored at room temperature in an apartment throughout the winter.

Rarely does a housewife not make preparations from tomatoes for the winter, but in this responsible business it is not enough to have high-quality seasonal tomatoes, you also need to stock up on good recipes for canning tomatoes so that the proportions of the marinade are correct, and there are no disappointments in the form of blown up cans on the shelves. Therefore, it is very important to make preparations for the winter from tomatoes according to proven golden recipes.

I suggest you, dear friends, in this article about tomato preparations for the winter to share your proven recipes for preparations. After all, preparations for the winter from a tomato are made by every hostess, and successful recipes are found in every culinary notebook.

And I, in turn, bring to your attention ideas for harvesting tomatoes, which I have been collecting for more than one year, and I have already tried most of them.

Most of the recipes from my mother's and grandmother's notebook, there are also recipes from my colleagues and friends.

Pickled tomatoes for the winter "lick your fingers"

Looking for a delicious pickled tomato recipe for the winter? Pay attention to the recipe for pickled tomatoes for the winter "lick your fingers" without sterilization, with triple pouring. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years. I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but grandmother's salted tomatoes under a nylon lid for the winter remain the standard of quality for me. Grandma's recipe for delicious salted tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water. See the step-by-step recipe with a photo.

Korean tomatoes for the winter

My recipe for delicious Korean-style tomatoes for the winter, I hope you will appreciate it. All my homemade ones really liked Korean-style tomatoes for the winter in jars: a little spicy, piquant, with a spicy taste of spices and crispy carrots. How to cook, see.

Satsebeli sauce for the winter

I wholeheartedly recommend that you prepare a satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but bright enough, with character. I will not argue that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell pepper

Do you need delicious tomato preparations for the winter? In the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make such homemade tomato juice brighter in taste, I often add bell peppers and a little hot to the tomatoes. This option is much more interesting than the classic one and goes well with meat dishes (kebabs, steaks), pizza, etc. See the recipe.

Pickled tomatoes "Classic" (without sterilization)

You can see the recipe for pickled "Classic" tomatoes without sterilization.

Pickled tomatoes with celery for the winter

I want to suggest that you cover the tomatoes with celery for the winter. Yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only one celery. It has a very bright and rich taste, so you can be sure that your workpiece will come out great and very interesting. How to cook, see.

Tomato slices for the winter with onions

How to cook tomatoes in slices for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple pouring)

I would like to suggest that you cook sweet pickled tomatoes for the winter. They really turn out to be sweet, or rather, sweet-spicy, very interesting in taste. And the company of tomatoes is, in addition to numerous spices, Bulgarian pepper: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not complicated at all and relatively quick, and the result, believe me, is simply excellent! See the recipe with a photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned tomatoes with citric acid

The recipe for preserving a tomato with citric acid, you can see.

Homemade ketchup for the winter "Tomato"

How to make homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

How to cook tomatoes in slices for the winter with parsley, I wrote.

Canned Cherry Tomatoes with Grapes (No Vinegar)

The recipe for canned cherry tomatoes with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook a special adzhika with horseradish for the winter, I wrote.

Delicious tomato adjika

Recipe for cooking tomato adjika, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook delicious, aromatic, and thick homemade ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

You can see how to cook tomatoes in their own juice for the winter.

Spicy tomatoes in their own juicewith horseradish

It is unlikely that I will surprise you with just tomatoes in their own juice - this recipe is well-known and is far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I'm sure you will be interested. This is how I closed the tomatoes last year for testing and was very pleased with the result. See the recipe with a photo.

Pickled tomatoes in wedges in Portuguese

These tomatoes, marinated with slices "Portuguese style", are simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. See recipe with photo.

Delicious salad with beans for the winter from tomatoes

You can see how to make a salad with beans for the winter from tomatoes.

Adjika sweet and sour with apples

How to cook sweet and sour adjika with apples, I wrote.

Homemade canned salted tomatoes are good for everyone, but here's the problem. A standard glass jar has a certain neck diameter, approximately 80 mm. Delicious autumn tomatoes of large-fruited varieties cannot be placed in such jars without destruction. To overcome this problem, the recipe for home salting of tomatoes in halves has long been used. The cut tomato shrinks very easily without losing its appearance. Salted tomatoes have a more salad flavor. There is no need to wait 2-3 months, when the brine, all its aromas and components, penetrate through the whole and intact skin. Tomatoes are salted in halves for the winter in a week. You can safely experiment with the amount of sugar and vinegar in the marinade pouring, choosing the most suitable combination to your taste.

Ingredients per can of 2 l:

• large tomatoes - 5-6 pcs.;
• vegetable oil - 2 tbsp. l .;
• table vinegar 9% - 2 tbsp. l .;
• granulated sugar - 3 tbsp. l .;
• salt for pickling - 2 tbsp. l .;
• turnip onions - 3 pcs.;
• garlic, cloves - 6 pcs.;
• black peppercorns - 10 pcs.;
• allspice peas - 2 pcs.;
• cloves - 2 pcs.;
• bay leaf - 5-6 pcs.

Preparation

We pick ripe large tomatoes and rinse them thoroughly. Rinse and peel the onions and garlic.

Let's prepare the rest of the ingredients. Vinegar on sale is often in high concentration, 70%, it is diluted with cold boiled water 1:11. It turns out the table vinegar, normal in sharpness, with a strength of 9%. It is ideal for home canning applications.

Cut out the stalk attachment point of the tomatoes and cut the fruit in half. If a larger fruit fell into your hands, feel free to cut it into 3-4 pieces. There is nothing wrong with this retreat.

Cut the peeled onion into half rings, and cut the garlic cloves into 4 parts.

Sterilize the glass jar with boiling water, drain it and begin to lay out the layers of onions and tomatoes. Add the garlic, seasonings and pieces of bay leaf gradually, after each layer is laid. Shake the jar lightly for better compaction of the fruit.

Finish laying the last layer of tomatoes with onions, garlic and spices.

To give a special charm to this preservation, you can add a teaspoon of homemade or other adjika, the tomatoes will just turn out to be licked.

In a separate, clean saucepan, boil 0.5 liters of water, add salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil and pour the tomatoes in halves. In this way, it is almost impossible to guess the amount of marinade. Top up the jar with clean boiling water.

Close the jar immediately with a sterilized lid. Tomatoes in halves are ready for the winter. Turn the jar over and let it cool. We remove the tomatoes in halves for the winter without sterilization in a cool, dark place.

Recipe number 2. Tomatoes in halves with garlic and adjika for the winter

Salting or pickling tomato halves is gaining popularity. With this technology, tomatoes (when they are ripe in the marinade) acquire a completely different, more salad-like aftertaste than whole salted tomatoes. It turns out the accelerated penetration of all components of the marinade into the halves of the tomato fruit. Onions or garlic also get tomato soak. Alternatively, you can prepare such a salad by taking more garlic instead of onions and add to each jar a little homemade green adjika, which we cooked in. This vegetable preparation for the winter will be in demand and appreciated by lovers of spicy vegetable snacks.

Ingredients for 0.6 l:

• tomatoes - 5 kg;
• garlic, cloves - 6 pcs.;
• homemade green adjika - 1 tbsp. l .;
• sugar - 3 tsp;
• salt - 1.0 tsp;
• vinegar 9% - 1 tsp;
• bay leaf to taste.

Let's start cooking tomatoes in halves with garlic for the winter

Let's prepare homemade tomatoes. These are the remnants of this summer's harvest. Rinse the tomatoes well, sort out and remove the stalks.

Homemade adjika was kept in a glass jar. Its remains in the jar are about 1 tablespoon. Adjika does not know what mold is due to its composition. Therefore, it makes no sense to scrape it out of the jar and sterilize the dishes. We will marinate the tomato halves for the winter right in the leftover adjika. The head of garlic must be divided into cloves and peeled.

Cut the washed tomatoes into halves and remove the base of the stalk from each half. Cut the garlic cloves into halves lengthwise.

Put the halves of tomatoes and pieces of garlic in a glass jar with the remains of green adjika. You can put a bay leaf in the middle of the jar. We are trying to slightly condense the contents of the can. You do not need to use force, you can crush all the tomatoes. Add sugar and salt on top. We put a little salt, because homemade adjika is a rather salty seasoning.

Pour 1 teaspoon of 9% vinegar directly onto the sugar and salt.

We fill our jar with tomato halves and garlic, marinated for the winter, with boiling water straight from the kettle with boiling water. Pour the boiling water carefully, as a bubble of air and drops of boiling water can escape from the jar. Let's wait a bit, stir the jar and release the rest of the air from the tomatoes. Put another bay leaf on top.

We close the jar with a sterile lid and turn it over. Don't be intimidated by the dissolved adjika with its color. She has strength in the pungency and aroma of a dozen spices and Caucasian herbs. The jar should cool down. Tomatoes in halves with garlic are ready for the winter. We remove the workpiece in a dark place.