Tomatoes with honey and lemon juice. Honey tomatoes for the winter

In the summer, when the first vegetables just begin to appear, sometimes you want to eat not only a fresh aromatic tomato, but also taste a spicy pickled tomato. Then this recipe for a quick snack of tomatoes in a spicy marinade will be like a godsend. In two days you will get very tasty, hot, moderately spicy tomatoes.
In principle, this snack can be made all year round. Nowadays, vegetables are sold in supermarkets at any time of the year, although winter tomatoes are not as aromatic and tasty as those freshly picked from the garden. But this is a topic for another conversation. If you want these tomatoes, you can easily prepare them.
Such a tender and moderately spicy appetizer of tomatoes in marinade, a recipe with a photo of which we offer, can take its rightful place on your holiday table. Imagine how surprised your guests will be if, say, at a New Year's banquet, you treat them to such a dish. You can cook the tomatoes not very spicy, or add your favorite herbs and spices to the marinade.
These are a very popular snack in sunny Italy, as they are often used for cooking. This appetizer is made from ripe tomatoes, topped with mozzarella milk cheese and a green basil leaf, with a color scheme reminiscent of the Italian flag. And it was first prepared on the island of Capri, which is why this light, spicy appetizer is called “Caprese”.
We can prepare this deliciousness at home. To do this, first marinate the tomato slices along with chopped onions in half rings in a spicy marinade made from a mixture of honey, olive oil and lemon juice. You can add fresh garlic, passed through a press, hot red chili pepper, or a mixture of Provencal herbs. The tomatoes will marinate for about two days.
There is no point in preparing a large portion of such a snack so as not to store it in the refrigerator for a long time. As a result, it will lose its taste and piquancy, and the tomatoes will become lethargic and unattractive. It is best to cook them several times a week, each time a new portion. Moreover, this does not require much time at all, literally 5-7 minutes to chop the vegetables and mix them with the marinade.
A tomato appetizer in a spicy honey marinade can perfectly serve as a base for pizza instead. Simply place pickled tomatoes on a thin dough, crumble ham, boiled meat and grated hard cheese on top. In 15 minutes you will enjoy a fragrant hot snack.

Ingredients:

- ripe tomato fruits - 700 g,
- turnip onion - 250 g,
- honey - 2 tsp,
- fresh garlic - 2 cloves,
- lemon juice - 3 tbsp. l.,
- olive oil - 5 tbsp. l.,
- salt - 1.5 tsp,
- hot red pepper - 1 g,
- dry basil - 1 tsp.

How to cook with photos step by step

Wash the ripe tomatoes under running water, wipe dry with a towel and cut into circles of about 1 cm with a sharp knife.
Chop the peeled onion and turnip into very small rings with a knife.

Lay out the tomatoes and onions in layers in the bowl in which we will marinate them.
Finely chop fresh garlic and hot pepper.
In a separate bowl, mix olive oil and honey slightly heated in a water bath, add spices, garlic, chili pepper and mix.

Pour this marinade over the tomatoes and cover the dish with a lid. Lightly rub the vegetables so that the marinade seeps to the very bottom.

After a few hours, we put them in a cold place for about two days.

Marinated tomatoes as a snack are ready. Bon appetit!

Starinskaya Lesya

In winter, pickles become incredibly popular, since there are very few fresh vegetables, and the soul asks to diversify the menu, which is where all kinds of pickled tomatoes, cucumbers, zucchini, salads, etc. come in handy. And in the summer, during the canning season, sometimes the most daring experiments are used, for example, tomatoes with honey for the winter. Well, this is a snack for fans of salty-sweet snacks - the tomatoes are juicy and soft, with a very original and pleasant honey taste, and go perfectly with potatoes and meat.

how to cook honey tomatoes

It is better to use small, strong tomatoes of medium ripeness for canning - more of them will fit in the jar, and when you carefully shake it several times, they will settle more compactly. The fruits need to be thoroughly washed, dried and then, using a toothpick, a puncture is made in the place where the stalk was - approximately to the middle of the tomato. This will prevent the tomato from bursting the moment you pour the boiling marinade over it.

Ingredients:

tomatoes (about 1,500 kg),
honey – 2 tbsp.,
water – 1200 ml,
1.5 tbsp. salt,
3 tbsp. Sahara,
1 clove of garlic,
1 dill umbrella,
5-6 black peppercorns,
2-3 bay leaves,
1 tsp vinegar essence,
You can add cherry, currant, horseradish leaves.

Cooking process:

Prepare canning jars in advance - wash them with baking soda, rinse and dry, placing them upside down. Now, at the bottom of each jar, place a peeled clove of garlic, an umbrella of dill (preferably fresh), and spices. Next, place the tomatoes in the jar, try to make it more compact, but do not crush the vegetables.

Boil water and pour into jars. Cover with lids and let the tomatoes stand for 5-7 minutes, then carefully drain the hot water. Repeat the procedure with clean water - pour in and let stand for 5 minutes, drain. Now make the marinade - dissolve salt, sugar and honey in water, heating and stirring. When the marinade boils, pour the tomatoes in the jars - this will be the third pour. Now add 1 tsp to each jar (3 liters!). vinegar essence and roll up with sterile lids.

Tip the jars with their lids down and check the seals at the same time. Cover with a blanket and after a couple of days put it in the pantry. Honey tomatoes can be used as an independent snack or as an ingredient for sauces, soups and gravy.

Bon appetit!

Yulia Kozhakina told how to prepare canned tomatoes with honey and vinegar without sterilization, recipe and photo by the author.

Tomato is the most popular summer fruit. According to statistics, its consumption accounts for 70% of all vegetables in the world. Every year, your favorite crop produces a bountiful harvest, part of which is eaten fresh, while the rest must be saved for the cold season. Every time housewives come up with more and more new recipes for canning tomatoes. You can experiment and seal tomatoes with honey instead of sugar for the winter. The introduction of honey enriches the marinade with an extraordinary taste and aroma. In addition to honey, you can add garlic, onion, hot pepper, herbs to taste - dill, parsley, horseradish, celery, cherry and currant leaves to the marinade.

Full ripe fruits weighing 50-70 g with dense pulp and thick skin are suitable for preparing pickled tomatoes. During heat treatment, they will retain their integrity and will not fall apart when removed from the container. It is believed that marinades made from pink and brown varieties are especially tasty. Yellow, orange, plum-shaped, cylindrical and heart-shaped tomatoes look beautiful in a jar and on the table. Raw materials must be fresh, without mechanical damage and traces of harmful insects and microorganisms.

Especially for preparations for long-term storage, varieties that meet the necessary requirements were bred - Solnechny, Marinadny, Konservny Kyiv. The varieties Ermak, Zarnitsa, Rocket, and Prometheus have excellent canning properties. They are distinguished by small-sized fruits, they have developed resistance to pathogenic microflora.

Preparing the main ingredients

Preparation of raw materials for conservation includes the following steps:

Inspection. The fruits must be carefully inspected to exclude damaged, wrinkled, or overripe fruits. If traces of mold or other diseases are found, the entire batch should be rejected.
Sorting. To pack tightly into jars, it is important to have tomatoes on hand that are slightly different in size. In addition, it is not always necessary to seal tomatoes in the same container. Sorting allows you to save time and not have to look for the desired fruit in the total mass.
The washing up. First, it is advisable to soak the tomatoes in a basin for half an hour, then rinse thoroughly with running water and place in a colander to drain. Sometimes there are recommendations to make a puncture at the site of the stalk to avoid cracking of the fruit when heated, but this is not necessary. It's more like reinsurance.
Other green ingredients - onions, garlic, herbs should also be inspected and parts unsuitable for canning should be removed.
It is better to take liquid, freshly collected, fragrant honey, for example, Altai mountain or taiga, acacia, linden, coriander, meadow honey. A product with a weak aroma will not be able to clearly appear in the marinade.

Delicious recipes for winter preparations

Canning is a creative process that allows you to find unexpected flavor solutions and original combinations of products.

If you end up creating an extraordinary dish, it becomes the pride of any housewife.

Classic recipe for tomatoes in honey marinade

Honey is a delicate and delicate product, aromatic and slightly tart. In the classic version of preparing sweet tomatoes for the winter, these qualities come to the fore and are not drowned out by anything else.

To prepare honey tomatoes without spices you will need:

Tomatoes - 1.8 kg.
Bell pepper - 1 pc.
Honey - 1 glass.
Salt - 1 tbsp. l.
Vinegar essence - 1 tbsp. l.
Water.

Sterilize the glass container and cool it. Place the prepared tomatoes tightly in the container to the top. Cut off the stalk of the pepper, remove the seeds, chop coarsely, and place in the voids formed when the main product was added. Prepare boiling water and steep the fruits three times, adding honey, salt and vinegar before the last time. Seal tightly, check the quality of the seal, place bottom up, cover.

Tomatoes with honey and horseradish

Seasonings for honey marinade should be taken in small quantities so that the flavors are harmoniously combined and no one is dominant.

Recipe for honey-tomato preparation with horseradish - products:

Tomatoes - 600 g.
Hot pepper - 2 rings.
Dill - 1 umbrella.
Horseradish - half a leaf.
Garlic - 2 cloves.
9% vinegar - 1 tbsp. l.
Salt - 1 tsp. with a slide.
Honey - 2 tbsp. l.
Water.

Prepare the container. The bottom layer of canned food consists of bitter and aromatic herbs - horseradish, garlic, pepper, dill. Place tomatoes on top of it. Brew the contents of the container with boiling water, cover with a lid, and leave for 15 minutes. Drain the liquid into a stainless container, add salt, honey, vinegar and boil. Season the fruits with the prepared brine and roll up. Air cooling.

With basil

Spicy marinades are always a big hit. It's hard to resist the temptation to try at least one tomato when an open jar smells invitingly of aromatic herbs.

To assemble such a blank, you will need the following ingredients:

Tomatoes - 700 g.
Basil - 2 sprigs.
Garlic - 2 cloves.
Honey - 3 tbsp. l.
Bay leaf - 2 pcs.
Salt - 1 tbsp. l.
Allspice - 5 peas.
Chili pepper - 1 small pod.
Table vinegar - 1 tbsp. l.

Throw basil, garlic, bay, allspice and hot pepper into a jar, then fill it with tomatoes. Pour boiling water, after 15 minutes pour it into a container for cooking brine. Add salt, honey and vinegar, bring to a boil, pour over the fruits. Place a wire rack or towel into the sterilization container, install the products, pour hot water up to the hangers of the jars, and sterilize for 15 minutes. At the end of the process, roll up.

With onion

When preparing marinades, you can vary the classic recipe as much as you like, resulting in an original dish with a rich taste. If you don’t want to use vinegar, it can easily be replaced with lemon or currant juice. By adding a variety of seasonings, you can get a delicious product that you won’t be ashamed to put on the holiday table.

Here is the original recipe for honey tomatoes with onions and spices:

1.8 kg of tomatoes;
1 liter of water;
100 ml honey;
300 ml red currant juice;
2 sprigs each of tarragon, currants and lemon balm;
1 tbsp. l. salt;
3 sweet peppers;
4 cloves of garlic;
4 onions;
1 hot pepper;
1 tbsp. oils;
6-8 peas of allspice;
3 bay leaves.

Blanch the tomatoes for 1 minute, immerse them in ice water, remove them, and let the water drain. The bottom of a 3-liter bottle is lined with herb leaves and spices. The tomatoes are laid out, placing onions cut into rings, sweet pepper slices and a bitter pod into the voids. A brine is made from water, currant juice, honey, salt and oil and poured into a bottle. The products are sterilized for 15 minutes and sealed tightly.

Salted tomatoes with honey and garlic

Pickling tomatoes is a method of preservation that will appeal to lovers of natural taste, those who are categorically against any acid - acetic, citric.

For this recipe you will need:

1.8 kg tomatoes.
A bunch of greenery.
1 stalk of celery.
Half a head of garlic.
2 tbsp. l. honey
2 tbsp. l. salt.
1 tbsp. l. vegetable oil.

Vegetables need to be prepared: cut up to half the fruit. Finely chop the greens, combine with garlic, passed through a press, add salt, season with oil. Fill the tomatoes with this mixture and place them in a sterilized container. Boil brine from water, salt and honey and pour it over the fruit. Sterilize for 20 minutes, roll up.

Marinated tomatoes with hot peppers

If you want to make a preparation for the winter that has a fiery taste, you should try this recipe:

2 kg of tomatoes.
1 large red carrot.
3 sweet peppers.
Hot pepper to taste.
5 cloves of garlic.
A bunch of parsley.
Vinegar essence - 1 tbsp. l.
1 tbsp. l. salt.
2 tbsp. l. honey
1.3 liters of water.
Bay leaf, peppercorns.

Wash and peel all vegetables. Cut carrots and peppers into pieces. At the bottom of a sterilized dish, make a “pillow” of spices and herbs. Place tomatoes on top, topping them with garlic, hot and sweet peppers, and carrots. Preserve by filling it three times; at the last stage, add salt, honey and vinegar to the container. Close under the lid.

Tomatoes in honey sauce

A delicate and slightly spicy brine is obtained with moderate use of seasonings. Products you need to prepare:

700 g tomatoes.
2 tbsp. l. honey
0.5 tbsp. l. salt.
1 tsp. citric acid.
1 bay leaf.
2 pcs. carnations.
5 peas each of allspice and black pepper.

First put the aromatic seasonings into the steamed jar, then the vegetables. Brew them with boiling water three times, adding honey and salt before the last step.

Five-minute recipe

Recipes for quick and easy cooking are always relevant. Any housewife wants to come up with something tasty, spending as little time as possible. The method of canning with short-term heat treatment meets this request. You need to take the following products for the cylinder:

Tomatoes - 1 kg.
Bell pepper - 1 kg.
1.5 liters of water.
2 tbsp. l. fruit vinegar.
100 ml honey.
Black peppercorns.

Place the prepared plant material in a container, pour boiling water over it, and let stand for 15 minutes. Drain the liquid and boil. Add honey and salt to a jar of vegetables, pour boiling water to the top and roll up.

Honey tomatoes in liter jars

Tomatoes can be rolled not only whole, but also cut into slices. In this case, it is necessary to take fruits that are not fully ripe, not just dense, but rather harsh. You will need:

Tomatoes - the right amount.
Onions - 2 pcs. on the jar.
Water - 10 l.
Vinegar - 400 ml.
Honey - 3 tbsp.
Salt - 1 tbsp.
Spices to taste.

Place spices, sliced tomatoes and onion rings into prepared glass containers. Place them in the sterilization tank. Boil the brine, pour into jars, cover them with lids. Pour heated water into the tank so that it reaches the hanger of the glass container. Sterilize for 20 minutes, seal.

Canned cherry tomatoes with honey

Preserving sweet cherry tomatoes involves many recipes. Here is a method for preparing honey tomatoes without skin. Ingredients:

Cherry - 1.5 kg.
Honey - 100 ml.
Lemon - 2 pcs.
3 sprigs each of cilantro and basil.
Garlic - 4 cloves.
Red pepper - to taste.

Remove the skin from the tomatoes; to do this, blanch them in boiling water for 2 minutes. The peel is carefully removed towards the stalk. Place herbs, seasonings, and the desired amount of pepper at the bottom of the container. Prepare a marinade of water, salt and honey and season the tomatoes with it. Sterilize the products for 15 minutes, seal, and wrap warmly.

Where to store the product and what to use it with

Tomatoes in honey marinade store well at room temperature in a dark place for 1 year. Used as a complement to hot dishes of animal and poultry meat. Can be used in making pickles, sauces and gravy.

If you already have fresh field tomatoes, you can make a wonderful snack from them. It can be eaten as an independent dish before the main dish, or can be used as an addition to boiled potatoes for those who are fasting. For spicy food lovers! Do it today and you'll try it on Monday.

Let's take:
Ripe tomatoes - 700 g
White onion (large) - 1 pc.
Honey - 2 tsp.
Salt - 1 dessert. l.
Vegetable oil - 5 tbsp. l.
Lemon juice - 3 tbsp. l.
Basil or parsley, dry - 1 tsp.
Red hot pepper - a third of the dry pepper along with seeds or 0.5 tsp. ground
Garlic - 3 teeth.

We cut the tomatoes into circles one cm thick. It is convenient to do this with a knife with a wavy or serrated laser edge.
Chop the onion into thin rings.

To prepare this snack, you need to take a wide container. A plastic container with a vacuum air removal system is ideal.
Layer the tomatoes and onions.

Finely chop the garlic and hot pepper.
Make the marinade - mix all the ingredients in a bowl and whisk until the salt dissolves.

Pour the marinade over the tomatoes and onions.
It may seem like there isn't enough marinade, but it's not. The tomatoes will give juice.
One more moment. Honey is a must! There is no need to replace sugar. You'll get the wrong scent!

Close the container and shake gently for 30 seconds.
Leave for several hours at room temperature.
Then we put them in the refrigerator and forget them there for two days.
And then one day we find it by accident! What a surprise!
An excellent snack and addition to potatoes and meat!

I wish you all bon appetit and a great holiday weekend!

Ingredients

Tomatoes – 1.1 kg

Horseradish leaf – 0.5 pcs.

Dill – 2 umbrellas

Hot pepper – 4 rings

Garlic – 4 cloves

Water - how much will go into the jar?

38 kcal

Cooking process

Every season I make sure to roll up tomatoes for the winter according to different recipes. Some are repeated year after year, some are prepared for the first time - for the sake of experimentation, and there are also those that I liked, but for some reason the recipe was forgotten or it simply didn’t get around to it. This is exactly what the recipe for tomatoes with honey turned out to be. Previously, my mother-in-law bought us honey, and knowing its naturalness, I was sure that the preparation would turn out delicious. And the other day my daughter bought a jar of honey from the employees, and I immediately decided to roll up a few jars of tomatoes.

To preserve tomatoes with honey for the winter, prepare the necessary products from the list. Choose small tomatoes that will easily fit into the jar and can be taken out just as easily.

Sterilize the jars in advance in any way convenient for you: over steam, in the oven, in the microwave or in a double boiler. Place pieces of horseradish leaves, 2 cloves of garlic and an umbrella of dill on the bottom of each jar. If you like spicy tomatoes, add hot pepper rings directly with the seeds.

Pack the tomatoes tightly into the jars.

Bring the water in the kettle to a boil, pour in the tomatoes in the jars and leave for 30 minutes, covering the jars with clean lids.

After a while, pour the water from the jars into a saucepan, add honey, salt and vinegar, stir and bring to a boil.

Pour the hot marinade over the tomatoes in the jars and immediately roll them up with a key.

Turn the jars over onto their lids, cover with something warm and leave until completely cool.

Tomatoes prepared according to this recipe can be stored in the apartment. In winter, pickled tomatoes with honey will be appropriate at any celebration.

Happy preparing! Preserve with love!

Tomatoes with honey for the winter

This year my daughter-in-law grew a lot of “black” cherry tomatoes and she asked me to cover them with some new recipe. Once upon a time, I rolled up tomatoes marinated with honey for the winter, and I remembered that I had not used this recipe for a long time. I decided to try the recipe for these tomatoes. The brine turns out very tasty, I’m sure the tomatoes will turn out great too. I give the calculation of the products for a jar with a volume of 1 liter.

Ingredients

Cooking steps

Wash the tomatoes with cool water. Place a chopped horseradish leaf (or a third of a large leaf), 2-3 rings of hot pepper, a couple of cloves of garlic and an umbrella of dill at the bottom of a sterilized jar.

Fill the jar with tomatoes to the top.

Boil water, pour it over the tomatoes in the jar, cover with a boiled lid and leave for 20 minutes.

Then pour the water into a saucepan, add salt, put on fire and bring to a boil, add honey and vinegar, stir thoroughly. Taste the marinade. Bring to a boil again and pour the marinade over the tomatoes. Screw the lid on the jar.

Turn the jar upside down and wrap it for further sterilization for about a day.

These tomatoes, marinated with honey, are perfectly stored in a city apartment. A very tasty preparation for the winter, try it!

Tomatoes with honey for the winter - recipe with photos

Delicious winter preparations: tomatoes with honey

It’s hard to imagine lunch without homemade preparations. A recipe for tomatoes with honey for the winter will allow you to prepare a delicious dish that the whole family will enjoy. Read on for more detailed preparation information!

“Tomatoes in a delicate honey filling”

Ingredients:

washed tomatoes (based on the number of cans);
onion rings (for arranging layers);

For filling

water 1 l;
rock salt 50 grams;
any vegetable oil, apple cider vinegar (to taste).

Preparation

Cut the onion into large rings, wash the vegetables. You can lightly mash the onion slices to release the juice.
Make the filling by boiling a liter of water with honey, vinegar and oil.
Let the filling sit.
Place tomatoes in jars, alternating them with onion layers.
When the layers reach the top of the jar, fill the contents with honey filling.
Let stand for about 10 minutes, drain and let the filling boil.
Repeat the same manipulation two more times, then screw the lids on the jars.
The resulting preservation should stand overnight, wrapped in a blanket to cool evenly.

This canned product has a classic taste, an intense and pleasant aroma. The varieties “Dina”, “Admiral” or “Snowdrop” are best suited for this preparation. Their acidity and sugar content are such that during the preservation process the most pleasant flavor bouquet is sure to be formed.

“Tomatoes marinated with garlic and honey”

Ingredients:

(based on 3 cans of 3 liters each)

about 2 kg of hard tomatoes;
table salt 60 g;
180 grams of bee product;
1 head garlic, peeled;
dill, horseradish, fresh currant leaves, dried white pepper, clove inflorescences - to taste;
cold water 3 l.
table vinegar 60 gr.

Preparation

Prepare all vegetables, wash them well; Peel the garlic and cut it into slices.
Remove the top of the tomato and stuff the vegetables with garlic cloves.
Place dill, currant leaves and horseradish into prepared clean and sterile jars.
Make a marinade from honey, water, salt, pepper, vinegar and cloves.
Pour this hot liquid over the tomatoes.
Leave the contents to settle.
Drain the marinade and boil it again.
Repeat 2 times, roll up, pour hot marinade.

Tomatoes with honey and garlic, marinated according to this recipe, can be eaten after 3 days. They have a wonderful spicy taste and alluring aroma and can be stored all winter. It is best to take the varieties “Dina”, “Wonder of the World”, “King” or “Don Quixote”.

"Honey without vinegar"

Ingredients:

(for one jar)

500 grams of pure tomatoes;
one onion;
garlic, rock salt, red pepper and herbs (to taste);
sunflower oil 80 grams;
lemon juice in the amount of 40 grams;
liquid honey (about 35-40 g).

Preparation

Cut the tomatoes into arbitrary pieces.
Finely chop the onion and garlic cloves.
Add oil, herbs, salt, honey mass, lemon juice to them.
Then the mass is left to marinate for at least 3 hours, more is possible.
Next, they put it in a jar, sterilize it, and close it.

The recipe for this preparation is very simple, however, the taste of these tomatoes is amazing. Despite the lack of vinegar, they have both acidity and sweetness, and also keep well all winter. The ingredients can be calculated according to any scheme, multiplying them in proportion to the desired number of cans.

“Salting tomatoes with honey”

Ingredients:

washed tomatoes - 3 kg;
garlic - 8 cloves;
rock salt (about a tablespoon);
honey - 3 tablespoons;
any greens (cilantro, parsley, dill);
fresh celery stalks - 3 pcs.

Preparation

Take a large enameled or stainless steel bowl (plastic will spoil the taste of the workpiece!).
We put a third of the honey on the bottom, on top we place tomatoes cut into halves or whole ones with a small cut on top.
On vegetables you need to put a third of chopped celery, herbs and, of course, garlic.
Next, salt everything well.
We repeat these manipulations two more times.
Such salted tomatoes should be left under pressure for at least 24 hours.

They are usually stored in the same brine; they can be transferred to a jar with a screw-on lid. Salting using this method is perfect for those who do not like vinegar. Preservation has a delicate and pleasant taste; children also enjoy eating such homemade preparations.

"Juicy tomatoes with honey and basil"

Ingredients:

(per container)

tomatoes (average 1 kg);
dill with basil (fresh, at least 10 grams of each type);
laurel;
apple cider vinegar 70 ml;
allspice, as well as black and red capsicum;
peeled garlic - 5 cloves;
salt, sugar - 1 tbsp. l;
honey - 50 grams.

Preparation

Prick the vegetables with a fork and put bay leaves, all types of peppers, garlic and dill into the jar.
Cook the marinade from vinegar, salt and sugar, pour into a jar so that the brine covers the vegetables.
After an hour, drain the liquid, boil, and dissolve honey in it.
Pour honey marinade over tomatoes and basil and close.

This salting allows you to get aromatic canned tomatoes without much effort. The aroma of preserved basil gives vegetables a Mediterranean charm; pickled vegetables turn out juicy and slightly sweet. This method of pickling will be well tolerated by the fruits of the “Teremok” or “Golden Cockerel” varieties. They are dense and have small seeds. In addition, they do not burst under the influence of boiling water and keep their shape perfectly in the container.

“Cherry tomatoes marinated with honey”

Ingredients:

(Calculated for three 3-liter containers)

4 kg cherry tomatoes;
water at least 5 liters;
salt, vinegar, sugar - 0.5 cups each;
two tablespoons with the top of a spoonful of thick honey;
greens and horseradish root, dill and garlic (to taste);
hot pepper 3 pcs.

Preparation

Scatter all the herbs and spices evenly among the jars.
Carefully place the cherry tomatoes into the spices.
Pour boiling water over the vegetables and drain after 15 minutes.
Dilute honey, salt, sugar in the same water, and after boiling again, pour in vinegar.
Pour the brine into washed jars.
At the bottom we put dill, horseradish roots and leaves, garlic (6-8 cloves for each jar), half a hot pepper.
Well-washed cherry tomatoes are placed in jars.
Jars of tomatoes are filled with boiling water. Leave the pickled vegetables like this for 15 minutes.
Next, drain the water, add salt, as well as sugar, vinegar, and honey.
Boil for 5 minutes (pour in vinegar at the end of boiling).
Pour brine into jars of tomatoes, roll up and wrap.

“Tomatoes in a delicious honey marinade”

Ingredients:

(for one 3 liter container)

washed tomatoes 1.5 kg;
onion;
spices – cloves, allspice and black pepper, laurel;
vinegar 40 grams;
salt - 40 grams;
honey – 50 grams;
water about 2 liters.

Preparation

We take the “cream” variety, wash it, put it in a clean container, top it with chopped onion rings.
Prepare the marinade by boiling water and adding all the spices, as well as salt, sugar and vinegar.
Pour the marinade into the contents of the jar, cool slightly, and drain.
After boiling the liquid again, pour in, add honey and roll up the can.

Tomatoes in honey marinade have a fresh taste and go well with potatoes, meat, and stewed vegetables. Canned food should be served chilled. A basement, a cellar, or even a cozy dry pantry are perfect for storage.

A simple recipe for tomatoes that preserves their original taste and aroma. Due to the content of grated garlic in the recipe, the preparation is often called “tomatoes under the snow.” They are eaten with jellied meat, crushed potatoes or fried meat dishes. Also used as a snack with vodka.

Honey tomatoes for the winter

The original recipe allows you to achieve an unusual taste of ordinary vegetables. Spicy notes of dill will only emphasize their incomparable honey aroma. Instead of allspice, clove inflorescences are quite suitable, and garlic will replace coarsely chopped onions.

For canning, you should choose small, tight tomatoes of the same size with thick skin. Sterilization with boiling water is carried out at least three times: this will significantly reduce the volume of the bookmark.

It should be taken into account that prolonged boiling of honey eliminates all beneficial properties: it, like vinegar, must be added to the marinade just before sealing the jar.

Ingredients

For a 1 liter jar:

tomatoes – 700 g
garlic – 2-3 cloves
black peppercorns – 3-5 peas
honey – 0.5 tbsp. l.
salt – 0.5 tbsp. l.
sugar – 3 tsp.
table vinegar 9% - 1 tsp.
2-3 dill umbrellas

Preparation

1. Place peeled garlic cloves and dill umbrellas in pre-sterilized, dry jars.

2. Sort through the tomatoes, choose medium ripeness, strong, without damage to the skin. Wash them thoroughly with running water.

3. Fill the jars tightly with tomatoes, keeping in mind that after pouring boiling marinade over them, the tomatoes will somewhat decrease in size and the jar will become looser.

4. Boil water, pour boiling water over the vegetables and cover with lids, leave in this form for 15 minutes, then drain the water into the sink. Pour clean boiling water over the tomatoes again for 15 minutes.

5. Pour the second boiling water into a saucepan, add salt, sugar and honey, calculate the amount based on the number of cans. Bring the marinade to a boil.

6. Pour marinade into jars of tomatoes, remembering to put 1 tsp in each jar. table vinegar.

7. Roll up with sterile lids, turn over and wrap for a day or two, then store in a cool, dark place.

Note to the hostess

2. There are quite a lot of varieties of tomatoes that retain their shape after repeated pouring of boiling water. The most attractive in this regard are those called cream. Due to their dense peel and elastic pulp, they can be compacted well in a container, avoiding deformation of the fruit. They are completely suitable for preservation in honey marinade.

3. Pickled tomatoes with leafy rosettes and tails look beautiful. However, in these places it is difficult to rinse vegetables thoroughly enough to certainly get rid of all the agents that cause spoilage of canned food. Where the leaves fit tightly to the skin, grains of soil accumulate and become compacted during the ripening process. Housewives who store canned food in a pantry that is quite warm compared to the cellar are better off not taking risks and removing the stalks.

4. Honey, horseradish and mustard are a great trio. The pickling liquid will become piquant if you add 3-4 g of mustard powder into it, and place about a 5-centimeter slice of horseradish root at the bottom of the jar, under the dill umbrella.

Honey tomatoes for the winter: recipe with photos, cooking secrets

Easy to cook! We cook delicious food! Honey tomatoes for the winter - step by step recipe with photos. Preparations - even more recipes on Nakormi.com.