Tomatoes with cinnamon sticks. Tomatoes with cinnamon. Salted tomatoes with garlic and dill

Pickled tomatoes for the winter with cinnamon

The hot harvest season is open. And how you do not want to stand by the hot stove on such hot days! There is nowhere to go. Surely, in the winter you will want to enjoy delicious preparations. I suggest cooking with cinnamon. Tomatoes according to this recipe are an excellent snack for a festive table, a picnic, an addition to a homemade lunch or dinner, such tomatoes will not seem monotonous, a standard set of products will acquire a new taste thanks to a pinch of cinnamon.

For marinating, use tomatoes that are small, mature, and firm-fleshed. Additionally, you can put horseradish leaves, currants in a jar.

Ingredients for 4 liter jars:

Tomatoes 2.5 kg

Dill umbrellas 4 pcs.

Cherry leaf 8 pcs.

Black peppercorns 16 pcs.

Allspice peas 16 pcs.

Garlic 8 cloves

Ground cinnamon 0.5 tsp

Vinegar essence 2 tbsp.

Bay leaf 4 pcs.

Recipe with a photo of pickled tomatoes for the winter with cinnamon

First of all, first, prepare liter jars with lids. They need to be thoroughly washed and sterilized by a method convenient for you. Place the tomatoes in a basin of water, remove soft and poor-quality fruits, green tails and rinse well. Put in a colander and let the water drain. Rinse dill umbrellas, cherry leaves. Rinse hot pepper, cut into rings. Peel the garlic cloves. Cut in half, slices or rings. In a sterile jar, place one dill umbrella, two cherry leaves, 4 peas of black and allspice, and a ring of hot pepper.

Place the washed tomatoes tightly in jars.

Now prepare the marinade filling. Pour water into a saucepan. Add salt, sugar, bay leaf, ground cinnamon. Bring to a boil, stirring to dissolve sugar and salt. Boil for 5 minutes over low heat. Leave the brine for 5 minutes, pour vinegar essence, mix.

Pour the hot marinade, carefully, into jars to the very top. Cover with sterile lids. Leave for 10 minutes. Then, pour the marinade into a saucepan and bring to a boil.

Pour the finished marinade into jars and seal tightly. Turn the jars upside down and wrap well.

Leave until the jars are completely cool. After, store in a pantry or cellar. Delicious preparations for you!

Hello dear visitors!

Relatives shared with me a great option. Everything is very simple, inexpensive, downright the best option. Vegetables retain their wonderful taste, while absorbing salt and spicy aroma of spices. Sometimes you wonder where such recipes come from in the minds of ordinary people, probably from somewhere above. The dish is suitable as a simple snack in any of the meals, it can also be served on the festive table.

The listed advantages are supplemented by preservation for the winter, which allows you to eat these vegetables in cold weather.

So let's start cooking...

Nutritional value of the dish per 100 gr.

BJU: 1/1/13.

Kcal: 58.

GI: low.

AI: high.

Time for preparing: 25 min.

Servings: 1 liter jar.

Dish ingredients.

• Tomatoes - 650 g.

Brine.

• Salt - 20 g (1 tbsp).
• Sugar - 10 g (1/2 tbsp).
• Ground cinnamon - 2 g (1/4 tsp).
• Water - 0.5 l (2 tbsp).
• Bay leaf - 1-2 pcs.

Recipe of dish.

Let's prepare the ingredients. Wash the tomatoes well and pat dry. Large specimens can be cut in half, but it is better to use small fruits.

We sterilize jars and lids in a microwave oven or in a water bath for at least 5 minutes.

Pack the tomatoes tightly into a bowl.

Pour hot boiled water into the jar up to the edge of the neck. I advise you to use a clean spring or filtered liquid.

We wait until the tomatoes begin to release juice into the water, about 15 minutes.

Then we drain the resulting infusion into a saucepan and add a little more water to it (about 1/4 tbsp) - an amendment for boiling.

Pour salt (1 tbsp) and sugar (1 tsp with a slide) there.

We also add cinnamon (1/4 tsp) and a couple of bay leaves. Boil the brine until the salt dissolves, about 3 minutes.

Then pour the resulting liquid into the jar to the brim.

We roll up our container with a lid, turn it over, cover with a towel, then wait for the product to cool completely.

Salted tomatoes will be ready in a month, and you can store them in any cool and dark place at home.

Bon appetit!

Wash jars for seaming with soda, rinse several times, then sterilize, let cool, dry. At the bottom we lay parsley sprigs, a cinnamon stick and bay leaves. Such spices will make tomatoes tasty and original.

We take not very large tomatoes for canning in liter jars so that they fit better in the container. We put the washed tomatoes in jars and pour boiling water over them. Leave for 10 minutes, covered with a lid.

We will cook the marinade: boil the water and add sugar and salt there. Stir the marinade so that the grains at the bottom dissolve. We are waiting for the liquid to boil again and boil for 1-2 minutes. At the very end, pour vinegar and mix. Remove immediately from the heat and the marinade is ready.

Drain the water from the tomato and immediately pour the hot marinade with vinegar. We cork the jars and put them under a warm blanket. If the lids were made of iron, then we turn the jars over and insulate them. There is no need to turn jars with screw caps, just put a blanket on top and let cool completely. After 6-8 hours, we remove the blanket and put the tomatoes in the pantry until winter. Enjoy your meal!

Today, even in winter, you can easily find fresh vegetables in every supermarket. The only question is: will they be useful? It is for this reason that most housewives prefer vegetables from the garden and work tirelessly, harvesting them for the winter.

We dedicated this selection to tomatoes: salted and pickled, sweet and spicy, in jelly, in apple juice and even in syrup. There are many options - the choice is yours!

1. Tomatoes with thyme and olive oil

• 1 kg cherry tomatoes;
• 250 ml of olive oil;
• 4 cloves of garlic;
• 3 art. spoons of wine vinegar;
• juice of 1 lemon;
• black peppercorns;
• a pinch of salt;
• a few sprigs of thyme.

Recipe:

1. Wash tomatoes, dry. Place on a parchment-lined baking sheet and place in the oven. Dry at 90°C for 3-4 hours. Tomatoes should be soft to the touch, slightly shriveled, but not dry.
2. In a deep frying pan with a thick bottom, heat the oil, fry the finely chopped garlic until golden brown. Take out, put aside. Put the prepared tomatoes into garlic-flavored oil, sprinkle with sugar, caramelize for 2 minutes. Add vinegar and, increasing the heat, let it evaporate.
3. Transfer the tomatoes with oil to a glass jar, add fried garlic, thyme sprigs, lemon juice and crushed black peppercorns.

2. Pickled tomatoes in apple juice

For cooking you will need:

• 1 kg of tomatoes;
• 1.5 liters of apple juice;
• 1 st. a spoonful of salt.

Recipe:

1. Wash the tomatoes, pierce the stalk with a fork in several places, put in sterilized jars and pour boiling water for 10 minutes. Drain the water. Pour boiling water into jars, after 10 minutes. drain.
2. Bring apple juice with salt to a boil, and then pour over jars of tomatoes. Roll up, turn over and leave to cool.
3. Store tomatoes in apple juice in a cool place.

3. Salted tomatoes with garlic and dill

For cooking you will need:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• half a bunch of dill;
• 3 bay leaves;
• spices to taste;
• 1 st. a spoonful of salt;
• 1 teaspoon of sugar.

Recipe:

1. Wash tomatoes well. Peel and chop the garlic. Wash dill and bay leaf. Place tomatoes, salt, sugar, garlic, dill, bay leaf, spices in a plastic bag.
2. Shake the bag and leave at room temperature for 2 days.

4. Spicy tomatoes with cinnamon and cloves

For cooking you will need:

• 2 kg of tomatoes;
• 1 head of garlic;
• 4 umbrellas of dill.

To prepare the marinade you will need (for 2 liters of water):

• 4 bay leaves;
• 4 black peppercorns;
• 4 cloves;
• 0.5 tsp ground cinnamon;
• 100 g of sugar;
• 90 g of salt;
• 2 tbsp. vinegar essence boats.

Recipe:

1. Prepare marinade. Combine all ingredients (except vinegar essence), add water, bring to a boil and cook for 7 minutes. Cool the marinade a little, pour in the essence.
2. Peel the garlic, wash the tomatoes thoroughly.
3. Put tomatoes in sterilized jars, alternating with spices. Pour hot marinade over, leave for 10 minutes.
4. Bring the marinade back to a boil, cool slightly, pour into jars and roll up. Turn over until completely cool.

For cooking you will need:

• 2 kg of ripe tomatoes;
• tarragon;
• 5 cloves of garlic;
• 1-2 chili peppers;
• currant leaves;
• cherry leaves.

To prepare the brine you will need (per 1 liter of water):

• 2 tbsp. spoons of salt.

Recipe:

1. Wash the tomatoes well. Peel the garlic. Wash chili pepper, tarragon, currant leaves and cherries thoroughly.
2. Prepare brine. Mix water with salt, bring to a boil.
3. Put tomatoes and spices in prepared sterilized jars, pour hot brine. Then immediately roll up the lids, turn over, set aside to cool.

Be sure to try - the original taste!

For cooking you will need:

• 3 kg of tomatoes;
• 6 umbrellas of dill.

To prepare the marinade you will need (per 1 liter of water):

• 100 g of sugar;
• 100 ml 9% vinegar;
• 1 st. a spoonful of salt.

Recipe:

1. Wash tomatoes and dill florets and dry well. Then put in sterilized dry jars and pour boiling water. Cover with a lid and leave for 10 min.
2. Drain the water into a large saucepan and bring to a boil. Add salt and sugar. Boil and pour into a jar of tomatoes.
3. Add vinegar to the jar and immediately roll up with a sterile lid. Turn over and leave to cool completely.
4. Store in a cool place.

Great snack!

For cooking you will need:

• 1 kg of tomatoes;
• 5 cloves of garlic;
• 1 dill umbrella.

To prepare the marinade, you will need (per 1 liter of water):

• 2 bay leaves;
• 5 black peppercorns;
• 5 cloves;
• 2 tbsp. spoons of sugar;
• 1 st. spoons of salt;
• 1 st. spoons of vinegar essence.

Recipe:

1. Prepare the marinade: add salt, sugar, bay leaf, cloves, pepper to the water, bring to a boil. Boil for 5 minutes over low heat. Cool, add vinegar essence.
2. Peel the garlic cloves. Wash tomatoes and dill umbrellas, dry well.
3. Put tomatoes into prepared sterilized jars, alternating with spices. Then pour hot marinade, leave for 10 minutes.
4. Pour the marinade back into the pan, bring to a boil, cool slightly, pour the jars with tomatoes, roll up, turn over and leave to cool completely.

8. Tomatoes in jelly with dill and onions

For cooking you will need:

• 2 kg of tomatoes;
• 3 black peppercorns;
• 3 peas of allspice;
• sprigs of parsley;
• 1-2 bay leaves;
• 1 small onion.

To prepare the filling you will need (for 1 liter of water):

• 1 st. a spoonful of salt;
• 1 st. a spoonful of sugar;
• 2 tbsp. spoons of gelatin in granules.

Recipe:

1. Peel the onion and cut into rings. Prick the tomatoes on all sides with a toothpick. At the bottom of sterilized jars, put allspice, black pepper and bay leaf. Lay layers of tomatoes, onion rings, parsley sprigs.
2. Prepare filling. Pour gelatin into a bowl, pour 200 ml of cold water, mix and leave for 40 minutes. Add sugar and salt to the remaining water, bring to a boil. Add the swollen gelatin to the hot marinade, stirring, bring to a boil, but do not boil.
3. Fill jars with tomatoes with finished filling.
4. Cover with sterilized lids, place the jars in a large saucepan with warm water, bring the water to a boil, sterilize for 10 minutes. After sterilization, roll up the jars immediately. Turn upside down and let cool.

From Italian cuisine.

For cooking you will need (per 1 liter jar):

• 0.5 kg of small tomatoes (cherry, ladies' fingers);
• 1 teaspoon white balsamic vinegar;
• 1 vanilla pod;
• 300 g of sugar;
• 150 ml lemon juice.

Recipe:

1. Wash the tomatoes, pour boiling water for 30 seconds, cool and remove the skin, cut in half.
2. Combine lemon juice with sugar, mix, put on the stove and cook until the sugar is completely dissolved.
3. Put the tomatoes in the syrup, bring to a boil, immediately remove from heat, cool and put in the refrigerator overnight.
4. Cut the vanilla pod, separate the seeds. Put the saucepan with tomatoes on the fire, add vanilla and vanilla seeds, bring to a boil, reduce the heat and cook for 45 minutes.
5. Heat the balsamic vinegar and boil until the volume is reduced by 3 times (the vinegar should thicken). Add boiled balsamic vinegar to the jam and cook for another 10-15 minutes.
6. Arrange the finished jam in sterilized jars, close with lids, cool.
7. Store in a cool place.