Tomatoes with honey in liter jars. Delicious winter preparations: tomatoes with honey Delicious tomatoes with honey for the winter

These "babies" beloved by many are now grown even in the northern regions of the country. Dense, elastic fruits are well stored, perfect for vegetable and meat salads, round and plum-shaped cherry tomatoes, canning is a pleasure. In addition to size, they have another advantage - a variety of colors: from greenish-yellow to almost black, and even striped! To close cherry tomatoes for the winter, there are various recipes, but they are not much different from the preservation of classic red counterparts. Only because of the size of the fruit for seaming is it better to use small jars, preferably no more than a liter.

Ingredients:

• cherry tomatoes - 1 kilogram;
• vinegar (preferably apple or other fruit) - 60-70 milliliters;
• allspice and black pepper in peas - 5-6 pieces;
• bay leaves - 3-4 pieces;
• green basil - a couple of branches;
• bell pepper - medium size;
• dill - 2-3 sprigs;
• garlic cloves - 4-5 pieces;
• pepper "light" is small;
• salt, sugar - full tablespoons;
• honey - a couple of tablespoons.

Cherry tomatoes with honey for the winter. Step by step recipe

1. Thoroughly wash the jars, but not with the newfangled "Ferry" or similar means, but with baking soda, rinse well. Since they are small in size, they can be sterilized in various convenient ways: in the oven, microwave or, as usual, over steam, you can hang the jar on the spout of the kettle. Then, carefully, so as not to burn yourself, put the neck down on a towel folded in two layers. Lids also need to be processed by boiling in water.
2. Prepare tomatoes, wash, dry, tails can not be cut off, Bell pepper cut into triangles, "light" - into 2-3 parts.
3. Put peppercorns, garlic cloves, dill umbrellas, lavrushka, basil in a jar, fill with tomatoes, put sweet peppers.
4. Prepare a filling of 2 liters of boiling salted water and sugar, pour carefully into a jar, let stand to cool, drain back into the pan. Let the liquid boil, pour in vinegar, put honey, mix. Pour into tomatoes, roll up or tighten the lid with force, check the quality of the twist, turn the lid down, cool, put away for storage.

It will look beautiful assorted fruits of different shapes and colors in combination with other vegetables. "I love to cook" wishes you bon appetit! And be sure to try to cook

Step 1: prepare inventory.

Before preparing any blanks, do not forget that all the equipment with which the process will be carried out must be thoroughly washed with any dishwashing detergents that contain a minimum of chemicals, baking soda is ideal for washing, it washes away any dirt. After that, small kitchen utensils and bowls should be poured over with boiling water, and the containers in which vegetables or fruits will be preserved should be sterilized together with lids in any convenient way, for example, in the oven, microwave or on the kettle. You can find out more information by following this link.

Step 2: prepare tomatoes and greens.

After all the dishes have been prepared, we place the jars on the kitchen table, covered with a kitchen towel, and leave the lids for preservation in a bowl of boiling water. Then we turn on the stove at a strong level, put a full kettle of ordinary running water on it and bring the liquid to a boil. While the water is boiling, we wash dill umbrellas, horseradish and currant leaves under running water. We shift the greens into a deep bowl and pour boiling water from the kettle. Soak it in hot water 3 - 5 minutes. After we drain the liquid, let the greens cool a little and lay it out in sterilized jars in equal amounts, that is, on 1 three-liter jar 1 dill umbrella, 1 horseradish leaf and 2 currant leaf.


Now we peel the garlic cloves and send them after the greens, according to 2 to each bank. There we put 5 pieces of white peppercorns, black peppercorns and coriander grains to taste, about 20 – 30 pieces in each jar.


Then we throw 5 kilograms, previously sorted, of tomatoes into a clean sink and rinse them thoroughly under cold running water from sand and any other contaminants. After we transfer them to a deep bowl, give the tomatoes the opportunity to dry and lay the tomatoes in jars, filling them almost to the very top.

Step 3: Preserve tomatoes with honey.

Now we take a deep 5 liter pan, pour 4 liters of clean water into it and put it on the stove, turned on at a strong level. When the liquid boils, pour hot water on jars of tomatoes with a ladle. Helping ourselves with preservation tongs, put sterilized lids on jars and insist tomatoes in water 20 - 25 minutes or until the moment when the containers can be picked up without fear of getting burned.


Excess water will remain in the pan, do not drain it, since during boiling most of the liquid boils away. When the water has cooled, remove the lids from the jars, alternately put a watering can lid on them and drain the liquid back into the pan. Again we put the container on the stove, turned on at a strong level, bring the water to a boil, pour tomatoes with boiling water, hold 20 - 25 minutes and drain the fragrant liquid back into the pan.


Bring the water to a boil for the third and last time, add 125 grams of sugar 125 grams of coarse salt and 2 tablespoons of honey. Boil the brine for 3 - 4 minutes, then add to it 125 milliliters of table 9% vinegar and let it boil again 1 - 2 minutes.
Then we pour the hot brine into jars, cover the containers with sterilized lids and close them with the preservation key. We turn the jars upside down, put them on the floor, cover them with an old woolen blanket so that there are no gaps, and let the workpiece cool without sudden changes in temperature for 2 to 3 days. After we put the cans with preservation in a cool, well-ventilated place, for example, in a pantry, basement or cellar.

Step 4: serve preserved tomatoes with honey.

Preserving a tomato with honey is a rather laborious, but at the same time very interesting process. Such tomatoes are stored in a closed state for 8 - 9 months. They can be served both cold and at room temperature. Basically, tomatoes are placed in deep salad bowls and supplemented with other marinades and pickles. Well, the most important thing is that during the cold winter days your loved ones will be happy with such delicious preparation, which will remind them of a warm summer and give them incredible pleasure with its honey taste. Enjoy!
Bon appetit!

Very often, leaves of laurel, oak, blackberry or cherry are included in a set of greens.

To prepare the brine, it is better to use transparent honey, such as flower, ash, linden.

In this recipe, the right amount of garlic, spices and herbs is indicated for 3 servings. But if you wish, you can adjust the proportions of these ingredients. For example, 2 - 3 "extra" cloves of garlic will make the tomatoes even more fragrant. And a smaller amount of spices will give you the opportunity to capture the pleasant amber of honey in full force.

Dinner is hard to imagine without homemade preparations. The recipe for tomatoes with honey for the winter will allow you to cook delicious dish that the whole family will love. Read on for more cooking information!

Ingredients:

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

For pouring

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

Cooking

1. Cut the onion into large rings, wash the vegetables. You can lightly crush the onion slices so that the juice stands out.
2. Make a filling by boiling a liter of water with honey, vinegar and oil.
3. Let the filling stand.
4. Put the tomatoes in jars, alternating them with onion layers.
5. When the layers reach the top of the jar, fill the contents with honey filling.
6. Let stand for about 10 minutes, drain and let the filling boil.
7. Repeat the same manipulation two more times, then tighten the jars with lids.
8. The resulting preservation should stand overnight, wrapped in a blanket to cool evenly.

The taste of such a canned product is classic, the aroma is intense and pleasant. The variety "Dina", "Admiral" or "Snowdrop" is best suited for this blank. Their acidity and sugar content is such that during the preservation process, the most pleasant flavor bouquet is necessarily formed.

"Tomatoes marinated with garlic and honey"

Ingredients:

(based on 3 cans of 3 liters)

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

Cooking

1. Prepare all vegetables, wash them well; peel the garlic and cut it into slices.
2. Remove the top of the tomato, stuff the vegetables with garlic cloves.
3. Put dill, currant leaves and horseradish in prepared clean and sterile jars.
4. Make a marinade with honey, water, salt, pepper, vinegar and cloves.
5. Pour this hot liquid over the tomatoes.
6. Leave the contents to settle.
7. Drain the marinade, boil it again.
8. Repeat 2 times, roll up, fill with 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:

(per can)

• 500 grams of pure tomatoes;
• one onion bulb;
• 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 gr).

Cooking

1. Cut the tomatoes into arbitrary pieces.
2. Finely chop the onion and garlic cloves.
3. Add oil, herbs, salt, honey mass, lemon juice to them.
4. Then the mass is left to marinate for at least 3 hours, more can be.
5. Then put in a jar, sterilized, closed.

The recipe for this preparation is very simple, however, the taste of such tomatoes is amazing. Despite the lack of vinegar, they have both acidity and sweetness, and also keep well all winter. The calculation of the ingredients can be carried out 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.

Cooking

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

They are usually stored in the same brine, they can be transferred to a jar with a screw cap. Salting according to this method is great for those who do not like vinegar. Preservation gets a delicate and pleasant taste, children also enjoy eating such homemade preparations.

"Juicy tomatoes with honey and basil"

Ingredients:

(for one container)

• tomatoes (average 1 kg);
• dill with basil (fresh, not less than 10 grams of each type);
• laurel;
• apple cider vinegar 70 ml;
• allspice, as well as black, red capsicum;
• peeled garlic - 5 cloves;
• salt, sugar - 1 tbsp. l;
• honey - 50 grams.

Cooking

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

Such salting allows you to get fragrant canned tomatoes without special efforts. The aroma of preservation with basil gives the vegetables a Mediterranean charm, pickled vegetables are juicy and slightly sweet. This method of salting will be well tolerated by the fruits of the Teremok or Golden Cockerel variety. They are dense and have small seeds. In addition, they do not burst under the influence of boiling water, they perfectly store their shape in a container.

"Cherry marinated with honey"

Ingredients:

(Designed for three 3-liter containers)

• 4 kg cherry;
• water not less than 5 liters;
• salt, vinegar, sugar - 0.5 cups each;
• two tablespoons with a top of thick honey;
• greens and horseradish root, dill and garlic (to taste);
• hot pepper 3 pcs.

Cooking

1. Scatter all the herbs and spices evenly over the jars.
2. Carefully place the cherry tomatoes into the spices.
3. Pour boiling water over vegetables, drain after 15 minutes.
4. In the same water, dilute honey, salt, sugar, pour vinegar after boiling again.
5. Pour the brine into washed jars.
6. At the bottom we put - dill greens, root and horseradish leaves, garlic (6-8 cloves for each jar), half a hot pepper.
7. Well-washed cherry tomatoes are laid out in jars.
8. Fill jars with tomatoes with boiling water. So leave pickled vegetables for 15 minutes.
9. Next, drain the water, add salt, as well as sugar, vinegar, honey.
10. Boil for 5 minutes (add vinegar at the end of boiling).
11. Pour brine jars with tomatoes, roll up and wrap.

"Tomatoes in a delicious honey marinade"

Ingredients:

(for one 3 liter container)

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

Cooking

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

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

Video "Canned tomatoes with garlic"

A simple tomato recipe that retains their original flavor 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 jelly, crushed potatoes or meat fried foods. Also used as an appetizer for vodka.

It’s hard to imagine a modern lunch without homemade preparations. And this is not surprising, because pickles help diversify any meal. Tomatoes with honey is a great solution homemade for the winter.

This delicious and unusual dish will surely please your family. Honey tomatoes can be served both on the dinner table and on the festive table - in any case, this dish will decorate and diversify the table.

You can experiment with harvesting tomatoes for the winter in different ways: make ketchup, juice, tomato supplement, or just marinate. In any case, the preparation is tasty and fragrant. By adding various products to the marinade, you can create unusual recipe that will satisfy the whole family.

Tomatoes with honey - this type of preservation sounds a little strange, however, the appetizer turns out no worse than ordinary pickled tomatoes. Honey in this case only adds piquancy to salting.

Tomatoes in a honey marinade have already gained popularity, as this preparation has been in demand for a long time. Surely every modern housewife knows about it, because juicy and soft tomatoes, especially in winter, perfectly diversify the home menu.

Preparation of the workpiece is quite easy - in addition, it does not require expensive products and a lot of free time.

What ingredients can be used for pickling tomatoes with honey

In addition to the main products (tomatoes and honey), many ingredients can also be used in the preparation of pickles, such as:

• fresh herbs (dill, parsley, horseradish);
• cherry and currant leaves;
• garlic;
• carrot;
• hot pepper.

By constantly experimenting with products, you can create extraordinary delicious recipe, which will surely please not only you, but also your family.

Each housewife, while preparing any dish, tries to pay attention to the tips so that the result is tasty, fragrant and unusual. When preserving pickled tomatoes with honey, it is also important to consider some tips that will help you prepare a delicious snack:

• The fruits must be ripe, not damaged and small.
• It is necessary to take only fresh greens in the workpiece, because after a long lying, all taste qualities will disappear from it and it will become lethargic.
• Be sure to carefully calculate the dose of products so that the salting turns out delicious.
• Before preparing the blank for the winter, it is necessary to thoroughly sterilize the jars so that the salting does not explode in a short time.
• Honey for marinade is best used liquid.
• It is not recommended to leave the marinade the next day - it must be used up immediately.
• The recipe for tomatoes must necessarily contain vinegar (either regular, or apple, or vinegar essence).

Tomatoes with honey and horseradish

Honey marinated tomatoes can be prepared in a variety of recipes that include different ingredients.

To prepare snacks for the winter you will need:

• red tomatoes;
• 5 liters of cold water;
• half a glass of salt and sugar;
• half a glass of vinegar (9%);
• 2 tablespoons of liquid honey with a slide;
• dill (you can use both feathers and stems with seeds);
• 3-4 sheets of horseradish with a cutting.

This cooking recipe is not very different from the standard method of harvesting honey tomatoes.

1. First of all, carefully wash and sterilize the jars and lids (you need to keep them for a couple for at least 15 minutes).
2. We also wash and clean the fruits from the stalks: it is recommended to choose only strong and whole tomatoes, as they will last longer in the basement. At the same time, you need to wash the greens and peel the garlic.
3. At the bottom of the cooled cans we steal horseradish leaves, dill and other spices; then spread the tomatoes to the edge of the jar. It is important to note: the more fruits you put, the less brine will be required.
4. When all the tomatoes are packed in jars, you can start preparing the marinade. Pour boiling water over the fruits and wait 15-20 minutes. Then carefully drain the water into a saucepan, put the container on the fire, add sugar, salt and honey and bring the brine to a boil. Then leave it on low heat for 5-10 minutes.
5. After the time has passed, add vinegar to the marinade and immediately begin pouring it into jars.

Everything - conservation is ready, you just have to roll up the lids and wrap the jars as tightly as possible. It is recommended to turn the cans over immediately after spinning so that excess air comes out of them.

After the blanks have cooled, they can be transferred to the basement. You can open the jars after three months - during this time, the tomatoes with honey will be thoroughly marinated and become rich and tasty.

Tomatoes with honey

Honey tomatoes can also be cooked in a filling - the dish will turn out to be very tender and fragrant.
Required Ingredients:

• medium-sized tomatoes;
• onions (any amount);
• litere of water;
• 3 spoons of honey;
• vegetable oil to taste;
• a little apple cider vinegar;
• 50 grams of salt.

Procedure:

1. Cut the onion into rings, wash the tomatoes. If desired, lightly press the onion slices so that it gives juice.
2. We shift the tomatoes into clean sterilized jars, alternating layers with onions.
3. When all the tomatoes are stacked, you can prepare the filling: bring water with vinegar, honey and oil to a boil, let it stand for a while.
4. Next, carefully pour the marinade into jars to the neck and leave the salting for 10 minutes.
5. Then we drain the filling, boil it again, pour it into jars and close them with lids.
6. The resulting preservation should stand for at least 6 hours, wrapped in a warm blanket.

The taste of this option for harvesting for the winter is classic, the aroma is pleasant and intense. It is important for this type of preservation to choose special varieties of tomatoes, the acidity and sugar content of which will be approximately the same - then the appetizer will turn out to be truly tasty and aromatic.

By the way, this appetizer recipe is great for kids as it doesn't contain hot pepper and vinegar. If desired, carrots can be added to the salting during cooking.

Pickled tomatoes with hot peppers

Hot pepper gives any dish a sharpness and an unusually pleasant aroma. The recipe for this blank requires certain products:

• 1 kg of tomatoes
• Bay leaf
• a few pods of hot pepper
• a tablespoon of sugar and salt
• 70 ml apple cider vinegar
• 50 grams of honey
• a few cloves of garlic

How to cook tomatoes for the winter:

1. Prick the vegetables with a fork and arrange in jars along with bay leaves and garlic.
2. Then prepare the marinade from sugar, salt, vinegar and water.
3. When the brine boils, carefully pour it into jars and leave for one hour.
4. As it passes, drain the marinade, bring it to a boil again, and then add honey to the pan and dissolve it thoroughly.
5. Pour the brine into jars and roll them up with lids.
6. After complete cooling, the jars can be transferred to the basement and left to wait for winter.

This recipe for harvesting allows you to cook juicy canned tomatoes without much effort and money. Hot peppers in this variant of tomato spin can be safely replaced with sweet peppers, basil, horseradish and even onions. The taste of salting, of course, will change, but you can create your own new recipe pickles.

As you have noticed, preparations and recipes for tomatoes for the winter are simple. The main thing is to have the desire and necessary products- then you will get a tasty and fragrant snack that will be pleasant to eat in winter, during cold and frost.

In addition, it should be noted that pickled tomatoes are more useful than fresh ones. Therefore, in winter, you will not only eat delicious honey tomatoes, but also saturate your body with useful elements and vitamins that it needs so much in winter.

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. different recipes. Some are repeated from year to year, some are prepared for the first time - for the sake of experiment, and there are those who liked it, but for some reason the recipe was forgotten or the turn simply did not reach it. This is exactly what the recipe for tomatoes with honey turned out to be. Before, my mother-in-law bought honey for us, 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 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 a jar, and just as easily you can get them out of there.

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

Pack tomatoes tightly into jars.

Bring the water in the kettle to a boil, pour the tomatoes in 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 tomatoes in jars with hot marinade and immediately roll them up with a key.

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

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 preparations! Save with love!

A proven recipe for preparing tomatoes with honey for the winter, step by step with photos.

Honey tomatoes for the winter

The original recipe allows you to achieve unusual taste regular 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 a dense skin. Sterilization with boiling water is carried out at least three times: this will significantly reduce the volume of the bookmark.

It should be borne in mind that prolonged boiling of honey eliminates all beneficial features: it, like vinegar, must be added to the marinade just before corking 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 9% vinegar - 1 tsp.
• 2-3 dill umbrellas

Cooking

1. In pre-sterilized, dry jars, fold the peeled garlic cloves, dill umbrellas.

2. Sort through the tomatoes, choose medium maturity, firm, no damage to the skin. Wash them thoroughly with running water.

3. Fill the jars tightly with tomatoes, considering that after pouring them with boiling marinade, the tomatoes will decrease slightly in size and become freer in the jar.

4. Boil water, pour boiling water over vegetables and cover with lids, leave in this form for 15 minutes, then drain the water into the sink. Again, pour the tomatoes with clean boiling water 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 jars of tomatoes with marinade, 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 put away for storage in a cool dark place.

Note to the owner

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

3. Pickled tomatoes with leafy rosettes and ponytails look beautiful. However, in these places it is difficult to wash the vegetables so thoroughly to get rid of all provocateurs of damage to canned food. Where the leaves fit snugly against the skin, grains of soil accumulate and compact during maturation. It is better for housewives who store conservation in a pantry that is rather warm compared to the cellar not to take risks and remove the stalks.

4. Honey, horseradish and mustard are a great trio. Pickling liquid will become piquant if you pour 3–4 g of mustard powder into it, and place about 5 cm of horseradish root on the bottom of the jar, under a dill umbrella.

Cooking is easy! Cooking delicious! Honey tomatoes for the winter - a recipe with a photo step by step. Blanks - even more recipes on Nakormi.com.