Foreword

Brown tomatoes in seamings are even tastier than fresh, many housewives have adopted this. We decided to pick up the most popular recipes for such blanks. Try tomatoes not only salt!

This unusual, attractive appetizer will not leave your guests and household members indifferent! It is easy to prepare and consists of simple ingredients. Get 5 kg of brown tomatoes, 1 kg of sweet pepper, a couple of garlic heads and 0.5 kg of carrots. On the tomatoes, make cross-shaped cuts (approximately to the middle of the fruit). Cut the carrot into circles. Remove the seeds from the pepper, then cut it into medium-sized pieces. Cut the garlic cloves into plates.

Brown tomatoes for preparing a flower snack

Now you can begin to form flowers. How it's done? Place a circle of carrots, a few pieces of sweet pepper (it is good if it is multi-colored) and a slice of garlic in tomato cuts. Pack the tomato flowers tightly into clean jars, seasoning with spices to your liking. Fill the container with boiling water and immediately drain it. This manipulation should be repeated 2 times. Prepare the marinade for seaming: 5 liters of water, half a glass of sugar, 6 tbsp. l. vinegar and 7 tbsp. l. table salt. Boil it, fill it with jars and roll it up. It is not necessary to wait for winter; after a couple of weeks, pickled flowers can already be presented to the table.

Each housewife prefers to make salted tomatoes in her own way, because the recipes do not contain a large set of products, so it’s hard to spoil the taste with experiments. In general terms, salting is as follows. Take 4 kg of dense brown tomatoes, approximately equal in size. Rinse them well and make a small puncture near the stem with a fork. Salting is done with boiling brine, and this manipulation will protect vegetables from cracking during cooking, keep them juicy and attractive.

Firmly pack future salted tomatoes into pre-sterilized jars. Place finely chopped celery, cherry and currant leaves, dill, parsley, allspice in a pot, as well as other spices at your discretion. Here, salting just gives you the opportunity to be creative. Boil 2 liters of water, pour 5 tbsp. l. salt, add 3-4 tbsp. l. vinegar. Boil it all for about 2-3 minutes, then remove the pan from the stove. Fill the tomatoes, and then roll them up and cover them well with an old blanket. Full salting also requires several weeks.

Salted tomatoes in sterilized jars

The impatient may not have to wait that long. They will be salty in a few days, but they will be able to fully take on the shades of added seasonings after a while.

Salting and a variety of recipes for it are a culinary classic of winter sunsets, but surprise your guests with brown tomato caviar. Take tomatoes in the amount of 3 kg, 1 kg of carrots, the same amount of bell pepper and a large onion. Next, you need to clean the pepper from the seeds and the onion from the husk. Prepare mashed vegetables by chopping them in a blender or using a meat grinder. Place the container with the resulting mixture on a small fire and boil. Then add a couple of garlic cloves there, which were passed through a press, half a glass of granulated sugar, 4 tbsp. l. salt. Vegetable puree should be boiled for about 2 hours. 10-15 minutes before the dish is ready, pour a couple of tbsp. l. vinegar.

Now let's look at the recipes of the Asian part of the world. To prepare a spicy, spicy Korean-style snack for the winter, take 1 kg of green tomatoes. Vegetables must be washed and dried, and then cut into large pieces. Chop 3 bell peppers into strips. Pass a couple of garlic cloves through a press, and then evenly mix with finely chopped greens. At the next stage of cooking, the vegetables will need to be moved to one large container, and then sunflower oil (6 tbsp.), Table bite (4 tbsp.), As well as spices intended for dressing Korean salads, will be added to them. Stir the vegetable mixture well, and then transfer to clean jars. It is recommended to keep such a Korean snack in the refrigerator.

Summer lettuce will please the eye with its bright colors, evoking associations with summer. In addition, the appetizer has a pleasant, fresh and rich taste. For her, cut 3 kg of brown tomatoes into circles, grate 1.5 kg of carrots on a coarse grater and mix with the same amount of onion, cut into half rings. The resulting mixture should be placed in a wide bowl, covered with salt and allowed to stand for 10-12 hours so that the vegetables can release a sufficient amount of juice.

For the marinade, mix half a glass of sunflower oil, granulated sugar (3 tablespoons), and vinegar (5–6 tablespoons) and boil, then cook until the sugar is completely dissolved. It is best to do this over low heat, stirring occasionally. Season the marinade with a few bay leaves, as well as allspice, then pour it into the vegetable mixture, after draining excess juice from it. Boil it all for about 30-40 minutes, stirring occasionally. Now place such pickled vegetables in a clean bowl and roll up the lids.

Marinade Ingredients

To make stuffed tomatoes, wash 2 kg of brown tomatoes well, then cut the fruits deeply so that their shape is preserved. Place a couple of thin garlic slices and finely chopped greens inside each tomato. Tamp the stuffed tomatoes tightly into jars, adding chopped bell peppers, bay leaves and other types of spices there. Next, fill the workpiece with boiling water, close the lid and let stand for 10-15 minutes. Repeat the procedure three times. Next, season the appetizer with marinade. Make it easy: to 3 liters of water, put 3 tbsp. l. sugar and the same amount of salt, boil the mixture for 15 minutes, then pour in 5 tbsp. l. table vinegar.

Recipes for stuffing with tomatoes are very numerous, but we will limit ourselves to two. And the next masterpiece will be from peppers. 5 kg should be washed and carefully cleaned of seeds without violating its integrity. Now you can move on to the filling. To do this, cut 5 kg of brown tomatoes into small slices and mix with garlic passed through a garlic press (2–3 heads). Stuff the peppers with the resulting mixture and tamp them tightly into a large container, sprinkling finely chopped onions, celery, and herbs on top. Now prepare the marinade by mixing 2 cups of vinegar with the same amount of vegetable oil, granulated sugar and 2 tbsp. l. salt. Boil the ingredients, add to the peppers and boil everything together for 15-20 minutes.

For the stew, cut 3 kg of tomatoes and 2 kg of zucchini into circles. 3 large bell peppers, freed from seeds, cut into large pieces. Do the same for 2 medium sized garlic cloves. Cut 5-6 onions into half rings. Next, you can mix the ingredients, and place them in jars in layers, following the following sequence: zucchini, onions, onions, tomatoes, garlic, bell peppers. Spicy notes will add a slice to the dish. Next, in 3 liters of water, put 6 tbsp. l. salt, 3 tbsp. l. sugar, then add 2-3 peas of allspice, bay leaf and a little cloves. These components must be boiled, then add 6 tbsp. l. vinegar. Pour vegetable stew with marinade, roll up jars for the winter.

Ragout of tomatoes and zucchini

Vitamin salad with cabbage and tomatoes is a great option for a cold winter. Cut 2 kg tomatoes into large cubes. Finely chop or grate the same amount of white cabbage. Cut 2 onions into cubes. Knead the prepared vegetables in one container, sprinkle them with coarse salt, cover with a press, let it brew for 10-12 hours. When the mixture gives a sufficient amount of juice, add spices to it, 4 tbsp. l. sugar, 5 tbsp. l. salt and 250 g of vinegar. Boil the workpiece and cook over low heat for 10-15 minutes.

Be sure to save yourself a UNIQUE selection of RECIPES!

1. Spicy tomatoes

- tomatoes;
- Bay leaf;
- hot red pepper
- garlic,
- dill, celery, cloves, peppercorns, mustard seeds, horseradish root.

pickle recipe

1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should not be mixed either.
2. For 1.5 liters. water you need to add 2 tbsp. salt and 1 tbsp. sugar, add spices there (dill, cloves, peppercorns, mustard seeds and horseradish root). We boil the marinade.
3. At the bottom of the prepared (sterilized with boiling water) jars we put chopped greens of horseradish leaves, dill, celery and parsley, as well as red pepper, garlic, bay leaf.
4. Then we put the washed, peeled tomatoes there and pour the marinade, heated to a boil, cover with lids and put in a sterilization pan: half-liter and liter jars - for 10-15 minutes, 3-liter - for 20 minutes.
5. After sterilization, we cork the jars, turn them over and wrap them with a blanket for a couple of hours.

2. Homemade marinated tomatoes with citric acid.

- tomatoes (preferably not large ones),
marinade (based on a 3-liter jar):
- 1.3 liters of water
- 30 g salt
- 120 g sugar
- 2 teaspoons of citric acid powder.
pickle recipe
1. Tomatoes selected for pickling are sorted by size, shape and color. It is important that they are of the same ripeness. Reds and greens should not be mixed either.
2. We lay out the tomatoes in washed jars, add greens (a little, only to give a light aroma, it is better for a change to add greens of the same type to different jars - dill in one, parsley in the other, celery in the third).
3. Fill with boiling water and cover with clean lids.
4. While the tomatoes are being sterilized, boil the brine from water, salt, sugar, citric acid. As soon as the brine boils, we drain the water from the jars, pour the brine, roll it up, then turn the jars over and wrap them with a blanket for a couple of hours.
The advantage of this recipe: instead of vinegar, citric acid is used - the tomatoes are dense, with a delicate taste, a slight aroma of greens, and not at all "poisonous", as with vinegar.

3. Donetsk pickled tomatoes

Filling: for 1 liter of water - 60 g of sugar, 60 g of salt, garlic, hot and sweet pepper, bay leaf, 1 tablespoon of 9% vinegar.
Place prepared brown fruits in jars along with spices.
Pour boiling filling three times, holding for 10 minutes. Add vinegar for the last time and seal.

4. Spicy tomatoes

How to pickle tomatoes
For a three-liter jar: 50 g of horseradish root, 2-3 cloves of garlic, 1 tablespoon of dill seeds, 7 peas of allspice, 5 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of 9% vinegar, 1-2 bay leaves.
Put brown tomatoes in a scalded three-liter jar with bay leaf, horseradish root shavings, peeled and chopped garlic, dill seeds, allspice. Pour in boiling water and cover. After half an hour, drain the water into a saucepan, put on high heat, add salt and sugar. Boil. Add vinegar to the jar of tomatoes and immediately pour the boiling filling up to the very edge.
Roll up the jar hermetically, wrap it in paper and in a blanket, turn it upside down and leave for a day.

5. Tomatoes with onions in jelly sterilized

Cut the tomatoes into quarters, slice the onion and cut into rings. Put in a three-liter jar, alternating tomatoes and onion rings.
Prepare marinade. For 5 three-liter jars you will need 6 liters of water, 18 tablespoons of sugar, 6 tablespoons of salt, 6 bay leaves, 20 pieces of peppercorns, dill. Boil the marinade, strain it and pour into jars over the stacked tomatoes and onions. Then pour jelly into each jar.
Jelly: Add 1 teaspoon of gelatin to half a glass of water and leave to swell for 40 minutes. Then bring to a boil and pour evenly into jars. Sterilize jars for 10 minutes.

6. Sliced ​​Tomatoes with Onions and Garlic

Red tomatoes, cut into circles, put in a jar, alternating with onion slices disassembled into rings.
Marinade: for 1 liter of water, 3 tablespoons of sugar, 1 tablespoon of salt, favorite spices, 2-3 bay leaves, a sprig of dill, a handful of peeled garlic cloves. Marinade boils for two minutes. We add 1 tbsp. a spoonful of 9% vinegar and immediately fill them with tomatoes and onions. Pickled tomatoes are ready the next day. But after 2 days they are even tastier. You can, after sterilizing for 10 minutes, make a blank for the winter.

7. Fruit and vegetable platter in marinade

It's even tastier. The basis of the recipe is "Tomatoes, sliced ​​​​in circles, with onions and garlic." In a jar, in addition to chopped tomatoes, onions and garlic, we beautifully put any chopped vegetables (at your discretion), for example, multi-colored bell peppers, cauliflower, sorted into inflorescences. We also stack fruits cut into circles: plums, kiwi, cherries, grapes, raspberries and so on.
Marinade is the same. Aromas and flavors of vegetables and fruits are mixed and create an excellent bouquet. Tasty, fragrant, beautiful, festive.

8. Adjika

1 kg of tomatoes, 1 kg of red bell pepper, 300-500 g of garlic, 2 apples (Antonovka), parsley - 1 bunch, hot capsicum - 2 pieces, ground coriander, 250 g of salt and 20 g of 5% vinegar.
Scroll everything in a meat grinder, add finely chopped parsley. Stir and refrigerate for a day, stir several times to dissolve the salt, arrange in jars. It is better to store in the refrigerator. Can be added to borscht and any other dishes 5 minutes before the end of cooking. Great taste and aroma. Antonovka gels, and adjika will turn out thick. It keeps very well.
how to cook adjika

9. Tomato-garlic seasoning

0.5 kg of ripe tomatoes, 100 g of horseradish, 200 g of garlic, 50 g of vegetable oil, 50 g of sugar, 8 g of salt.
Pass the tomatoes through a meat grinder along with garlic. Grate horseradish, mix with tomatoes and garlic, add sugar, salt, oil and mix everything thoroughly. Divide into small jars. Store in a cool place.

10. Tomatoes in apple juice

Pour tomatoes with boiling apple juice (for 1 liter of juice, 1 tablespoon of salt). Do not add spices. Sterilize 7 minutes. Roll up. Store in a cool place.

11. Tomatoes with apples and spices

Apples (Antonovka), tomatoes, dill, parsley, peppercorns, cloves.
Marinade: in a 3-liter jar a glass of sugar, a tablespoon of salt, vinegar essence.
Arrange apples, tomatoes, herbs and spices in jars. Pour boiling marinade under the lid, add vinegar essence, roll up, turn over, cover with a blanket and leave to cool completely.
12. Tomatoes with cinnamon (can be stored even under nylon lids)
Marinade: 4 liters of water, 4 bay leaves, 1/2 teaspoon of peppercorns, the same amount of cloves, a teaspoon of cinnamon (powder), two-thirds of a glass of salt, 3 cups of sugar. Boil the marinade, cook over low heat for 15 minutes. Cool, pour in 50 g of acetic acid, mix. Fill the jars with tomatoes mixed with garlic, dill, parsley and pour over the marinade.

13. Orange miracle

1.5 kg of red tomatoes, chopped;
Twist 1 kg of carrots in a meat grinder;
add to this 100 g of sugar;
1 tbsp salt;
1 glass of sunflower oil - simmer everything for 1.5 hours.
15 minutes before the end of cooking, add 100 g of crushed garlic and 1 tsp. ground black pepper. 5 minutes before the end of cooking 1 tbsp. vinegar. Remove from fire. When cool, put into jars and roll up.

14. Recipe for cooking and preserving tomatoes stuffed with vegetables.

Ingredients:

1.6 kg of tomatoes, 200 g of onions, 250 g of carrots, 25 g of root and 10 g of parsley, 30-35 g of salt, 40-50 g of sugar, 1.5 tablespoons of 9% vinegar, 5-7 peas of allspice, 2 bay leaves, vegetable oil.
Recipe:
1. Grate 600 g of mature tomatoes, remove the skin.
2. Boil the resulting mass until the foam disappears, add salt, sugar, allspice, bay leaves, vinegar and boil for another 7-10 minutes.
3. Cooking minced vegetables. Peel the parsley and carrots, finely chop and simmer until tender. Cut the peeled onion into rings and fry in vegetable oil until golden brown. Cut fresh, ripe, medium-sized tomatoes at the stalk and cut out the core with a teaspoon. Mix the stewed roots and fried onions with finely chopped parsley and heat to a temperature of about 70 ° C.
4. Fill the prepared tomatoes with hot minced meat, put them tightly in jars and pour over the previously prepared hot sauce.
5. Top with boiled (in a water bath) for 5-7 minutes and cooled to a temperature of 70 ° C vegetable oil (at the rate of 2 tablespoons of oil per 1 liter).
6. The jars should be filled so that there is still 2-2.5 cm left to the edges of the neck. Sterilize in boiling water: half-liter jars - 60 minutes, liter - 75 minutes.
7. Tighten the jars, turn the lid down and let it stand for a day.

15. Recipe for cooking and preserving tomatoes in their own juice.

Ingredients:

3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
canning recipe
1. Wash small-fruited tomatoes, chop in several places with a pointed stick and place them tightly in jars on their shoulders.
2. Cut large tomatoes and heat them in an enamel saucepan under the lid, without boiling.
3. Wipe the hot mass through a rare sieve, dissolve salt and sugar in it and pour the mass of tomatoes in jars so that the juice level is 2 cm below the edges of the jar.
4. Pasteurize at a temperature of 85 ° C (liter jars - 25-30 minutes) or sterilize in boiling water (8-9 minutes).
Use the filling to prepare a drink (you can dilute it with boiled water), and prepare a salad, sauce, soup from the fruits.

16. Tomatoes with mint

Ingredients: 5 kg of tomatoes, 60 g of dill, 25 g of horseradish leaves, 2-3 cloves of garlic, 25 g of parsley, 2 teaspoons of chopped mint leaves, 2 bay leaves, 1 teaspoon of hot red pepper, 3 black peppercorns.

Pouring: for 1 liter of water - 150-200 ml of table vinegar, 50 g of salt.
1. Select and wash red tomatoes, better varieties "Lady's fingers".
2. Arrange in banks.
3. Wash and chop the greens, cut the red pepper into several narrow strips, garlic cloves into 3-4 pieces each.
4. Seasonings and spices put in jars on top of the tomatoes.
5. Fill with hot fill.
6. Sterilize: half-liter jars - 5 minutes, liter - 10-12 minutes. Roll up.

17. Tomatoes peeled in their own juice

Ingredients: 3 kg of mature small-fruited tomatoes, 2 kg of large mature tomatoes, 50 g of sugar, 80 g of salt.
1. Cut ripe but intact tomatoes and pass through a juicer.
2. Pour the juice into an enamel bowl, salt (for 1 liter of liquid - 1 tablespoon of salt) and bring to a boil.
3. Dip small fleshy tomatoes in a colander for 1-2 minutes in boiling water, quickly remove and immerse in cold water.
4. Peel chilled tomatoes with a sharp knife, place tightly in sterilized jars and pour boiling juice over.
5. Cover the jars with lids, put in a pot of hot water for sterilization.
6. When the water in the pan boils, take out the half-liter jars immediately and roll them up, keep the liter jars in boiling water for 4-5 minutes, the three-liter jars for 8-10 minutes and then roll them up.

18. Peeled tomatoes, canned in slices

Filling: for 1 liter of water - 20-40 g of sugar, 15-20 g of salt, 2-3 g of citric acid.
Only tomatoes with fleshy pulp are suitable for these canned food.
1. Dip the fruits for 1-2 minutes in boiling water, cool in cold water and remove the skin.
2. Peeled tomatoes cut into 2-4 parts, put in jars without compacting, and fill with boiling filling.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes. Roll up. Store in a cool place.

19. Peeled tomatoes, canned in slices, in their own juice

Pouring: for 1 liter of tomato juice - 10-30 g of sugar, 5-7 g of salt.
1. Put the prepared tomatoes in jars (see the previous recipe - Peeled tomatoes, canned slices).
2. Bring freshly prepared tomato juice to a boil, dissolve salt and sugar in it and pour into jars.
3. Pasteurize at a temperature of 90 ° C: half-liter jars - 30 minutes, liter and two-liter - 35-40 minutes.
4. Then roll up the jars, turn them upside down, cover with a blanket and leave to cool. After that, put it in a cold pantry, or any other dark, cool place for storage.

20. Tomatoes in applesauce

Ingredients: 5 kg tomatoes, 5 kg apples, 10 g ginger, 50 g sugar, 20 g salt.
1. Rinse sour apples, cut into slices, steam in a saucepan with a little water, rub through a sieve, add salt, sugar, ginger. 2. Rinse the tomatoes, chop them several times, put them in jars and pour over the cooked hot applesauce.
3. Pasteurize jars for 25-30 minutes at a temperature of 85-90 ° C, roll up the lids and store in a cool place.

21. Winter tomato salad (no salt)

1. Cut ripe but strong tomatoes into slices.
2. Arrange in sterilized liter jars, shaking lightly to firm the tomatoes (but not too tight).
3. Pour the juice remaining during cutting, cover with boiled metal lids and sterilize for 10 minutes from the moment of boiling over low heat.
4. Roll up and turn upside down until cool.
5. In winter, when serving, salt the salad, add onion, garlic, sour cream or vegetable oil. This salad can also be seasoned with soups.

22. Pickled tomatoes with beets

For one serving you will need: tomatoes - 1.2 kg, small beets - 2 pieces, medium-sized carrots - 1 piece, garlic - 4 cloves, hot pepper - 1/3 pod, greens to taste - 3-4 sprigs. For the marinade: water - 1 liter, salt - 1 tbsp. l., sugar - 2 tbsp. l., vinegar essence - 1 tsp.

First you need to wash the tomatoes, on each fruit at the stem, make 2 punctures with a fork or a wooden skewer. Put the tomatoes in a bowl, pour boiling water and let stand for about 10 minutes, then drain the water. Wash greens. Without crushing, put together with hot pepper and peeled garlic cloves at the bottom of a sterilized jar.
Peel beets and carrots and cut into thin circles. Put tomatoes in a jar, alternating them with circles of beets and carrots. Boil 1 liter of water, add salt, sugar and vinegar essence. Pour the boiling solution into the tomatoes. Close the bank. When canned food has cooled, store in a dark, cool place.

23. Stuffed tomatoes - an even more original snack-blank.

To prepare it, you need medium-sized ripe tomatoes. Minced meat can be made from various vegetables and herbs: carrots, onions, garlic, parsley, celery root. Stuffed tomatoes are poured with tomato juice and sterilized.

You can also stuff unripe green or brown tomatoes. For 4 kg of tomatoes, you will need 3 bunches of leaf celery and parsley, 2 pcs. large carrots, 1 head of garlic, 1 onion, 1 hot pepper and 6 tbsp. salt. Peel onions and carrots. Grate the carrots on a coarse grater, cut the onion into thin half rings. Wash the pepper and cut into thin rings. Peel the garlic and finely chop. Wash parsley and celery, dry and chop. Mix all the vegetables, add a little salt. Wash the tomatoes, make a deep cut on each, place the prepared filling in it. Place the fruits tightly in a tub or other container. Boil water with salt and pour over the tomatoes. Leave at room temperature for 2-3 days. Tomatoes should change color to darker and become soft. Move to storage in a cool place.

It is not difficult to prepare brown tomatoes for the winter. It's nice in the cold season, when there are no fresh vegetables, to find a jar of brown tomatoes with garlic in the cellar or pantry.

There are many brown tomatoes. Their difference is in a different ratio of sugar, salt and a set of spices. But the taste of these brown tomatoes exceeds the wildest expectations, it is simply perfect.

We pickle brown tomatoes for the winter, preferably small or medium in size. This tomato recipe is characterized by the exceptional taste of the marinade, believe me, it is better and tastier than these brown tomatoes I have not met.

From 10 kg. brown tomatoes will turn out 4 three-liter jars.

The dish is calculated like pickles

Total cooking time: 3 hours.

Preparation time: 1 hour.

Cooking time: 2 hours.

Brown tomatoes for the winter, for 10 kilograms of brown or green tomatoes we need:

• parsley 2 bunches,
• dill 2 bunches,
• sweet bell pepper 10 pieces.,
• hot pepper 5 pods,
• garlic 300 gr.,
• vinegar 6% 1 glass.

For marinade:

• water 5 liters,
• salt 1 cup
• sugar 0.5 kg.,
• vinegar 6% 1 glass.

From 10 kg. brown or green tomatoes get 4 three-liter jars.

• Dense brown or green tomatoes are well washed, sorted according to the degree of ripeness.

• Thoroughly wash the parsley and dill.

• Wash sweet pepper, cut out the stalk, free from seeds.

• Wash hot pepper and remove the stalk, leave the seeds.

• We pass parsley, dill, sweet pepper, garlic and hot pepper through a meat grinder.

• Pour 1 cup of vinegar into the twisted spices and spices.

• Mix and leave to soak for 30-40 minutes.

• At this time, we are preparing the jars: wash well and scald inside with boiling water.

• We lay spices and spices in clean sterile jars at the bottom.

• We put tomatoes on top of the spices, when laying in a jar in each tomato we make one puncture with a fork, greener from below and more brown and red upwards.

Preparing marinade for brown tomatoes:

• In 5 liters of water, pour 1 cup of non-iodized salt and 0.5 kg. Sahara.

• Stir the brine and bring to a boil, boil for 10-15 minutes.

• Then pour 1 cup of vinegar into the boiling brine and bring to a boil again. It turns out the marinade.

From this point on, the recipe has been slightly changed for the better. The fact is that complaints began to come from readers that the next day or the next day, the lids swell. I think this has two reasons.

First: Vinegar of the wrong concentration and quality.

Second: Insufficiently heated ingredients in jars, all the same one filling. And if not high-quality vinegar. As a result, swelling of the cans.

Based on the above, you need to sterilize the jars with brown tomatoes - immerse them in hot water and boil three-liter ones for 25-30 minutes on low heat, one-liter ones for 10-15 minutes.

• Pour boiling marinade tomatoes in jars 1-2 cm below the neck. So that during sterilization the brine does not flow out.

• Place jars of tomatoes in a deep pot of hot water. The water level should not be higher than the beginning of the bend towards the neck of the jar.

• We sterilize three-liter jars for 25-30 minutes.

• We twist jars with sterilized lids with pickled brown tomatoes.

• After the jars of tomatoes have cooled, we remove them in a cool, dry place.

When you open a jar of canned tomatoes in winter, the aroma of pepper tomato and garlic hovers throughout the house, within 5 minutes each family member finds a reason to be in the kitchen, well, as a result, the jar empties quickly.

Pickled brown or greens are a great appetizer for any table.

Bon appetit!!!

Recipe for a spicy salad of brown or green tomatoes for the winter. The taste of this appetizer is reminiscent of spicy Korean green tomato salads. The cooking process is not complicated - the prepared ingredients are infused for several hours, put into a jar and sterilized. Salad is suitable for a side dish with almost all dishes.

Required Ingredients:

1.5 kg. brown tomatoes (green);

40 g of garlic;

A bunch of parsley (celery, cilantro or dill);

1 - 2 leaves of laurel;

2 - 3 peas of allspice;

1 st. a spoonful of salt (pickling);

2 tbsp. spoons of sugar;

100 ml. water + 1 teaspoon of vinegar (70%);

0.5 tsp red pepper;

0.5 teaspoon of ground black pepper.

How to cook:

Peel and chop a small head of garlic with a knife or pass through a press. Roughly chop the parsley.

Prepare the tomatoes. For such a spicy salad, you need dense tomatoes, green and brown are best suited. Rinse the tomatoes and cut into small pieces. For example - small tomatoes can be cut into four parts, and large ones into 6 or 8 parts.

Place chopped tomatoes in a large bowl or saucepan and add: parsley, garlic, salt, sugar, vinegar water, black and red pepper. Stir the mass with a large spoon, cover with a lid and leave for 5 - 6 hours.

During this time, the tomatoes will give up juice and be fed with seasonings.

Prepare jars and metal lids in advance. Rinse and sterilize the jars in a steam bath or in an oven. Metal caps must be sterilized for at least 10 minutes.

Then put a leaf of bay leaf and allspice on the bottom of the jar. Now take a spoon and fill the jars with tomato slices.

Pour the remaining juice over the tomatoes, leaving about 1 - 2 cm to the edge.

Place the sterilization jars in a wide saucepan on a napkin or small towel.