Tomato recipes without vinegar for the winter

Harvesting tomatoes without vinegar for the winter is easy. As a rule, the proposed recipes do not require secondary sterilization. In addition, not everyone likes the vinegar flavor, so vinegar-free preparations are quite popular.

In some cases, you can replace the vinegar essence with citric acid.

Rules for harvesting tomatoes without vinegar

Since it is impossible to prescribe everything in recipes, some of the recommendations, without which it will be much more difficult to make preparations for the winter, are left out. Of course, many cooks, especially those who regularly encounter preparations for the winter, have their own secrets and tricks, but some cooking nuances are common to most recipes. Let’s name a few of these rules for harvesting tomatoes without vinegar for the winter:

1. The general rule is that before you start cooking, the jars are thoroughly washed or sterilized, the lids are treated in boiling water.
2. Tomatoes are selected so that they are of similar size and the same variety.
3. If the recipe includes vinegar, it can be replaced with citric acid. It is poured into jars immediately before pouring the marinade. One teaspoon is enough for a liter of water.
4. Tomatoes should be (unless otherwise specified in the recipe) ripe, firm, firm, whole, that is, without visible damage and signs of decay.
5. After rolling, the blanks must be turned upside down, covered and left for a period of one to three days. Usually – until completely cooled.
   
   Advice! If there is no certainty that the preservation will not explode, you can lay an oilcloth on the floor and only then rearrange the blanks.
6. In order for the fruits to keep their shape better and not fall apart, they are poured not with hot, but with already cooled marinade.
7. Before laying in jars, the tomatoes are pierced or cut out the stalk.

The classic recipe for tomatoes without vinegar for the winter

Rolling tomatoes without vinegar according to this recipe is not very difficult. For cooking, only three main ingredients are required, while spices can be added if desired, modifying the taste of the dish. Instead of additional preservatives, additional heat treatment of the product is used.

For a three-liter jar you will need the following:

• one and a half kg of tomatoes;
• one and a half liters of water;
• Art. l. heaping salt.

As well as a large pan in which secondary sterilization will take place.

Preparation:

1. The tomatoes are washed and allowed to dry, the containers for the blanks are subjected to heat treatment at this time.
2. Tomatoes are sent to a jar, the required amount of salt is poured on top, then poured with ordinary filtered or boiled water. Insist under the lid.
3. A towel or napkin is placed in a large saucepan, on which the workpieces are placed and poured with cold water – so that it does not reach the neck by three fingers.
4. Bring the water in a saucepan to a boil and leave the jars in the boiling water for half an hour.
5. After heat treatment, the preservation is rolled up. Turn upside down, cover with a blanket and let cool.

Tomatoes without vinegar and sterilization

To keep tomatoes longer, you can use repeated heat treatment. To do this, the brine is drained and poured several times in a row, each time successively bringing it to a boil. The advantage of this method is that the brine is literally saturated with the aroma of tomatoes and the spices used.

So, you will need:

• one and a half kg of tomatoes;
• 1,5 – 2 l of water;
• 2 Art. l salts;
• 2 Art. liter. sugar;
• garlic – 6 denticles;
• dill – 2-3 medium umbrellas;
• Spices to taste.

Prepare as follows:

1. Water is put on fire. Sterilize dishes.
2. Used spices, such as garlic and dill, spread on the bottom. Then fill the container with tomatoes.
3. Pour the contents of the jars with boiling water, cover the necks with clean lids.
4. The future brine is drained, another glass of boiling water is added in case it boils away and the procedure from the previous paragraph is repeated.
5. The liquid is drained again, salt and sugar are added to it and brought to a boil for the third time.
6. Close up for the winter.

Sweet tomatoes for the winter without vinegar

Rolling tomatoes without vinegar according to this recipe also requires sterilization of canning jars.

Ingredients:

• litere of water;
• 3-4 garlic cloves;
• 2 Art. spoons of sugar;
• 2 Art. spoons of salt;
• bay leaf – 2 leaves;
• optionally – other spices and other types of herbs.

Cooking takes place as follows:

1. First, prepare the brine, and while it boils, prepare the remaining ingredients. For brine combine water and salt with sugar.
2. Wash the tomatoes, let them dry or blot with a towel, chop the garlic. If the tomatoes are large, they can be cut into two or four parts.
3. Send vegetables and spices to the jar.
4. Fill with ready-made brine and proceed to secondary sterilization.
5. The blanks, covered with lids, are placed in hot water on a towel and boiled for 15 minutes. Tip – in order not to burn yourself, you can prepare a pot of boiling water in advance and pour the jars already in the pan.
6. Remove the blank from boiling water and roll up.

A simple recipe for tomatoes without vinegar with horseradish

According to the recipe, you will need:

• one and a half kg of tomatoes;
• two liters of water;
• horseradish root 4–5 cm long;
• horseradish and currant leaves;
• 5-7 garlic cloves;
• 2 Art. l salts;
• 1 Art. liter. sugar;
• 1 bay leaf;
• 3-4 dill umbrellas;
• black and allspice – 4-5 peas each.

Prepare in this way:

1. Dishes must be sterilized. While the jars are being heat-treated, the greens are washed, the tomatoes are washed and dried, the horseradish root is peeled and grated.
2. Pour salt and sugar into the water, bring the brine to a boil.
3. Then the ingredients are laid out – at the very bottom – washed horseradish and currant leaves, dill on top of them, and tomatoes are placed on top of the greens.
4. Add bay leaf and pepper.
5. Pour the workpiece with boiling water and roll up.

Tomatoes without Vinegar You will lick your fingers

There are quite a few recipes for tomatoes without vinegar, such that you will lick your fingers, since the taste largely depends on the skill of the cook and on the selection of ingredients. So, technically, you can say “you’ll lick your fingers” about any recipe. We give only one of the existing options – tomatoes with tomato filling.

You will need the following ingredients:

• dense tomatoes of small size – 1–1,3 kg;
• tomatoes for dressing – 1,5–1,7 kg;
• half the head of garlic;
• 5-6 black peppercorns;
• 2 Art. l salts;
• 3 Art. liter. sugar;
• dill umbrellas or other herbs to taste.

Preparation:

1. Selected tomatoes are washed, the stalk is pierced and left for a while to let them dry.
2. Meanwhile, “non-standard” is twisted in a meat grinder. After that, it is recommended to grind the tomato mass through a sieve to get rid of seeds and excess peel, but in principle you can do without this step.
3. The resulting mass is put on fire and, stirring, brought to a boil. Then salt and sugar are poured into the mixture and the fire is reduced. On a small fire, the filling is simmered until it begins to thicken and decrease in volume. Depending on the number of tomatoes, this takes 25-30 minutes.
4. They boil water. It is better to take liquids with a margin, so that there is definitely enough for all banks.
5. While the tomato mixture is being cooked, dill, pepper, garlic and other spices, if used, are laid out in jars.
6. Arrange tomatoes in jars. If desired, you can remove the skin from the vegetable.
7. Pour boiling water over, after a quarter of an hour, pour it into a saucepan again, after boiling, repeat the procedure.
8. Water is poured out again. Instead, they pour in a hot tomato mixture, make sure that it has filled all the free space, and roll up the blanks.

Tomatoes with pepper without vinegar for the winter

As a basis, you can take the classic recipe above. The number of tomatoes and peppers is adjusted according to tastes – you can take two large peppers per kilogram of tomatoes.

It is also important to remember that peppers are cut into slices before use, the seeds are removed and the stem is cut off. Pepper slices are washed and allowed to drain.

Delicious tomatoes without vinegar

Vinegar is substituted for citric acid in this recipe.

Ingredients:

• 1,5 kg of tomatoes;
• 3-4 dill umbrellas;
• 2-3 cloves of garlic;
• black peppercorns – optional;
• 1,5 L of water;
• 4 Art. liter. sugar;
• 1,5 Art. l salts;
• 0,5 teaspoon citric acid.

Prepare as follows:

1. Greens and spices are placed in a sterilized jar to taste, that is, garlic, dill, pepper, etc. Tomatoes are also neatly and tightly laid out there.
2. Pour boiling water over vegetables.
3. They let it sit for a bit.
4. Drain the liquid into a saucepan, add another glass of boiled water, as well as the required amount of salt and sugar, and then bring to a boil.
5. The right amount of citric acid is poured into the jar and the brine is poured.
6. The blanks are rolled up, turned over and allowed to cool completely under the covers.

Roll up tomatoes without vinegar with garlic

When making preparations, it is important not to put too much garlic. One three-liter jar, as a rule, takes from three to six cloves. Garlic can be either grated or used immediately in the form of slices.

Garlic is laid out on the bottom of the jar along with other herbs and spices.

Tomatoes with grapes without vinegar

In order not only to improve the taste of preservation, but also to increase its storage period, they take sweet and sour white or pink grapes.

In general, preparing tomatoes without vinegar according to this recipe is simple.

Necessary ingredients:

• litere of water;
• tomatoes – 1,2 kg;
• grapes – 1 large bunch, 300 g;
• 1 large sweet pepper;
• sugar – 2 st. l .;
• salt – Art. L.;
• garlic – 3-4 cloves;
• spices and herbs – to taste.

Prepare as follows.

1. Prepare the tomatoes. The pepper is cut and the seeds are cleaned, and then it is thoroughly washed. Wash the grapes.
2. Chopped peppers, garlic and other spices (you can also add chopped onion rings) are sent to the bottom.
3. Then the container is filled with tomatoes and grapes and poured with boiling water. Leave for a third of an hour.
4. Pour the liquid from the jar back into the pan, add granulated sugar and table salt to it and bring the resulting mixture to a boil.
5. The last step – the tomatoes are again poured with marinade, and then rolled up.

How to roll tomatoes without vinegar with mustard

Since mustard itself is a preservative, it can be used in the preparation process instead of vinegar or citric acid.

Ingredients:

• tomatoes – 1,5 kg;
• 1 small pepper;
• half an apple of sour varieties;
• half a bulb;
• sugar – 2 tbsp. l. and the same amount of salt;
• Garlic – 4 cloves;
• peppercorns – 5-6 pcs.;
• dill – 3-4 umbrellas;
• 1 st. l. mustard in the form of powder or grains;
• water – about 1,5 liters.

 Preparation:

1. Water is heated while vegetables are cooked. Onions are peeled and cut, tomatoes are washed and the stalks are pierced; apple cut into slices.
2. Half of the chopped apple and onion are lowered to the bottom of the jar. Put tomatoes and spices on top.
3. Pour the blanks with boiling water and allow to warm up.
4. After 15–20 minutes, the liquid is drained back, salt and granulated sugar are poured in, when the water just starts to boil, mustard is added to the marinade. The brine is removed from the fire after boiling.
5. Pour the brine into jars.

Cherry tomatoes without vinegar

Recipes for cherry tomatoes are not much different from recipes for “full” tomatoes. However, they are usually compacted more densely, and a smaller jar is taken.

Ingredients:

• 1,5 kg of cherry;
• 1 Art. l. lemons;
• 3 art. l. sugar and the same amount of salt;
• cinnamon – half a teaspoon;
• greens – to your taste;
• 3 L of water.

Also a large bowl.

Preparation:

1. Sugar, salt and spices are poured into water, stirred and boiled until boiling. Then pour in citric acid and cinnamon, mix and cook a little more.
2. Cherry pierce the stalks. Put vegetables in a jar.
3. Carefully pour in boiling water.
4. Cover the necks with lids.
5. The jars are placed in a wide saucepan, placed on a towel or wooden board, poured with hot water three fingers below the neck.
6. Secondary sterilized for 10 minutes.

Rules for storing tomatoes without vinegar

Before serving canned tomatoes without vinegar, you need to wait a while until they are soaked – this usually takes from two weeks to a month. If the recipe calls for secondary sterilization or the use of preservatives, the shelf life of the product is extended.

The best place for harvesting is a basement or cellar, that is, a cool place with minimal access to sunlight.

Conclusion

Tomatoes without vinegar is a dish that, for the most part, requires skillful hands and patience, but the result is usually pleasing not only to the eye, but also to the stomach.