How to pickle tomatoes for the winter – 3 unusual ways

Tomatoes are very healthy vegetables, and they contain a lot of vitamins, as well as a lot of fiber, which swells up in the stomach and makes a person not feel hungry for a long time. You can cook many delicious dishes from them, as well as pickle them deliciously for the winter.

The FoodOboz editorial team has selected 3 delicious tomato preservation recipes for you for the winter.

1. Sweet canned tomatoes for the winter

Ingredients:

• tomatoes - 2 kg
• sugar - 200 g
• water - 1.5 liters
• vinegar - 100 ml
• black peppercorns - 5-10 pcs.
• allspice - 5-10 pcs.
• bay leaf - 3-5 pcs.
• cloves - 3 buds
• dill seeds - 0.5 tsp.

Method of preparation:

1. Wash the tomatoes well, and dry them.
2. Pre-sterilize the jars in any convenient way, the lids can simply be scalded for about 5 minutes in boiling water.
3. Put the tomatoes in the jars and immediately pour boiling water over them, cover with a lid, and leave for 15 minutes.
4. Afterward, drain the water from the jars into a saucepan, put it on the fire, add sugar, salt, bay leaf, black and allspice, cloves, and dill seeds, bring to a boil, and then cook for another 2-3 minutes.
5. Add the vinegar after turning off the heat.
6. Pour the finished hot marinade into jars and immediately preserve it, turn the jars over and wrap them in a warm cloth.
7. When the jars are completely cool, transfer them to a cool, dark place.

2. Tomatoes in tomato juice

Ingredients:

• Tomatoes - 4.5 kg

For the juice:

• tomatoes - 3.5 kg
• salt - 5 tbsp

• sugar - 6 tbsp
• bay leaf - 4 pcs.
• peppercorns - 5-7 pcs.

Method of preparation:

1. Wash the tomatoes well, scald them, and be sure to remove the skin.
2. Pass them through a meat grinder or whisk in a blender until smooth.
3. Pour into a saucepan, add sugar, and salt, and cook until boiling, then add bay leaf, and pepper and cook for another 15 minutes. Be sure to stir occasionally so that nothing burns.
4. Sterilize the jars in any convenient way.
5. Carefully place the tomatoes in the jars, pour hot juice over them, and immediately pickle them.
6. Turn the jars upside down, wrap them in a warm towel or blanket, and leave them to cool completely.
7. After that, move them to a cool, dark place.

3. Tomato, onion and pepper lecho

Ingredients:

• tomatoes - 3 kg
• onions - 1 kg
• bell pepper - 1 kg

marinade

• sugar - 250 g
• salt - 2 tbsp
• vinegar - 60 ml
• vegetable oil - 300 ml

Method of preparation:

1. Wash the tomatoes, and cut each into 4 pieces.
2. Peel the seeds from the peppers, and cut them into medium strips.
3. Cut the onion into half rings, and mix all the vegetables in a large bowl.
4. Marinade: pour the oil into a saucepan, but do not bring to a boil.
5. Separately, mix sugar, salt, vinegar, and oil, stir and pour into the saucepan, stir, turn off, and pour over the vegetables.
6. Leave it for 6 hours to marinate the vegetables well.
7. After that, cook the vegetables until they boil, then for another 30 minutes.
8. When hot, pour the lecho into jars and quickly roll it up.
9. Turn upside down and wrap well with a warm cloth.
10. After it has cooled completely, put the jars in a cool place.