Choose small tomatoes. This will make it easier to cover them in halves. Wash them well under running water. Cut into halves.

Be sure to sterilize the jars. This can be done in different ways. Choose which one you like best: over steam, pour over boiling water. And put half of the chopped tomatoes into jars.

Peel sweet peppers from tails and seeds, wash under running water. Cut the pepper into strips lengthwise and place some on top of the tomatoes.

Add fresh parsley to the jars.

Cut the onions into half rings and also put them in jars.

Then make a layer with the remaining pepper. And put all the tomatoes on top. Add black peppercorns and sliced ​​garlic on top.

Add a few cloves for flavor. Add sugar and salt.

Pour boiling water and vinegar. At this stage, you can additionally sterilize the jars if desired: put a towel in a pan of boiling water, place the jars on it (without closing the lids) and cook them for 10 minutes to an hour. The water should cover the jars halfway.

Immediately screw the lids on tightly and invert the jars. Turn them back and forth several times to dissolve the sugar. Then leave the pickled tomatoes with bell peppers upside down in a dark place, covered with a blanket.

You can process tomatoes of any size and variety using a meat grinder.

This method allows you to prepare delicious snacks from tomatoes that are not suitable for pickling.

By grinding tomatoes in a meat grinder, you can prepare ketchup, adjika or other preparations. This method allows you to preserve the natural taste and aroma of tomatoes.

Tomatoes through a meat grinder for the winter - basic principles of preparation

The tomatoes are washed, cut into several parts and twisted in a meat grinder. This can be done either with the skin or after removing it. Then the tomato mass is placed on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil everything together for a few minutes and pour into jars. The workpieces are sterilized if required by the recipe.

You can add garlic, onions, sweet bell peppers or other vegetables to tomatoes ground in a meat grinder.

Recipe 1. Tomatoes through a meat grinder for the winter with pepper

Ingredients

five kilograms of tomatoes;

300 g sweet bell pepper;

300 g carrots;

parsley - a bunch;

salt, bay leaf and peppercorns.

Cooking method

1. Cut the washed tomatoes into large slices and grind in a meat grinder. Transfer the resulting tomato mass into an enamel container and place on low heat.

2. Peel the carrots and grate with small shavings. Wash the sweet peppers, cut out the tails and remove the membranes and seeds. Cut them into half rings. Rinse the greens, lightly dry and finely chop with a knife.

3. Half an hour after the tomato boils, add carrots and sweet pepper half rings. Salt, season with bay leaf and black pepper. Simmer the tomato over low heat for another quarter of an hour. Then pour it into sterile jars and seal. Turn the cans of snacks over, cover with a blanket and cool overnight.

Recipe 2. Tomatoes through a meat grinder for the winter with garlic

Ingredients

100 g garlic;

kilogram of ripe tomatoes;

salt, pepper and sugar.

Cooking method

1. Wash the tomatoes, remove the stems and cut them into small slices. Grind the tomatoes using a meat grinder. Pour the resulting tomato mass into an enamel container.

2. Separate the garlic into cloves and peel them. Grate the garlic on a fine grater, or crush it using a garlic press. Place the chopped garlic in the tomato, add the bulk ingredients according to the recipe, mix everything well and cover with a lid. Place the tomato mixture on the stove and boil.

3. Pour the boiling tomato into jars and roll up. Cover the inverted canned food with a blanket. Cool for 24 hours, then store in the cellar.

Recipe 3. Tomatoes through a meat grinder for the winter

Ingredients

three kg of tomatoes;

sugar - a little more than half a glass;

table vinegar 9% – 80 ml;

10 buds of cloves;

black pepper – 10 peas;

two cloves of garlic.

Cooking method

1. Wash the cans of soda, rinse and put in the oven to sterilize for half an hour. Boil the lids.

2. Rinse the ripe tomatoes, pour boiling water over them and peel the skins. Cut into large slices and grind in a meat grinder. Pour the tomato mixture into a thick-walled saucepan and place it over medium heat to simmer for half an hour. Skim off the foam, reduce the heat and simmer for another couple of hours on low heat.

3. Peel the garlic and also grind it in a meat grinder. After the mixture has reduced by half, add the garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato boils, and pour into prepared jars. Roll up the snack, turn it over, cover it with an old coat and leave it for a day.

Recipe 4. Tomatoes through a meat grinder for the winter with garlic and horseradish

Ingredients

kg of red tomatoes;

horseradish and garlic - 100 grams each;

two tbsp. l. salt;

granulated sugar – 20 g.

Cooking method

1. Rinse the ripened tomatoes, put them in boiling water for a few seconds and remove the skins. Cut them into large slices. Peel the horseradish and cut into pieces. Squeeze the peeled garlic through a garlic press.

2. Grind the tomatoes and horseradish root in a meat grinder. Transfer the tomato and horseradish mixture into an enamel container, add garlic and dry ingredients. Mix very well so that the garlic and horseradish are well combined with the tomato.

3. Place the seasoning in jars, close with plastic lids and store in the cellar or refrigerator.

Recipe 5. Green tomatoes through a meat grinder for the winter

Ingredients

1300 g green or brown tomatoes;

half a kilogram of onions;

carrots – 400 g;

bell pepper – three pcs.;

chilli;

two apples;

granulated sugar – 60 g;

lean refined oil – 50 ml;

half tsp vinegar essence.

Cooking method

1. Wash green tomatoes and cut them into large slices. Grind them in a meat grinder. Transfer them to a saucepan. Peel the onion and cut into quarters. We cut out the stalks of sweet peppers, clean them of partitions and seeds and cut them into wide strips. We wash the apples and cut them into four parts, cutting out the seed boxes. Peel the garlic.

2. Grind the peeled and chopped vegetables in a meat grinder. Squeeze the garlic through a garlic press and finely chop the chili pepper with a knife. We transfer everything to the tomato mass. Add sugar and salt here and add butter. Okay, let's connect everything.

3. Place the saucepan on moderate heat and cook for about forty minutes. Taste it and, if necessary, add spices. Ten minutes before readiness, pour in the essence. Pour the snack into sterilized jars and roll up. Cool the preserved food by wrapping it in a blanket for 24 hours.

Recipe 6. Tomatoes through a meat grinder for the winter with bell peppers

Ingredients

kg of tomatoes;

kg of meaty bell pepper;

garlic – 5 cloves;

salt and black pepper.

Cooking method

1. Wash peppers and tomatoes. We clean the peppers from the inside. We cut all vegetables into fairly large pieces. Grind all the vegetables in a meat grinder. Transfer the resulting mixture into an enamel container and put it on the fire.

2. Remove the husks from the garlic and crush it using a special press. Add garlic to the mixture of tomatoes and vegetables and boil. Place the boiling appetizer in a glass container and roll it up. Cool the appetizer by covering it with a blanket.

Recipe 7. Tomatoes through a meat grinder for the winter with apples

Ingredients

three kg of ripe tomatoes;

apples – 3 pcs.;

two chili pods;

200 g granulated sugar;

salt - two tbsp. spoons;

150 ml vinegar 9%;

vegetable oil – 50 ml;

5 g each of cloves, black pepper and cumin.

Cooking method

1. Wash the tomatoes thoroughly and cut into large slices. Grind the tomatoes in a meat grinder. Pour the resulting tomato mass into a saucepan with thick walls.

2. Peel the apples, remove the core and also grind in a meat grinder with chili pepper. Spread the apple mixture into the tomato. Combine the apples and tomatoes well and put the pan on the fire. We wait until the mixture boils and turn the heat to minimum and simmer for an hour and a half, stirring constantly so that the tomato does not burn.

3. Shortly before completion of cooking, add sugar and salt, season with spices and pour in lean oil. A couple of minutes before it’s ready, pour in the vinegar and place in sterilized jars. Turn the canned food upside down and cool, covering it with a blanket.

Recipe 8. Tomatoes through a meat grinder for the winter with basil

Ingredients

five kg of fleshy tomatoes;

sugar and salt;

basil (greens).

Cooking method

1. Cut out the stems of the washed tomatoes and cut them into small slices. Grind the tomatoes in a meat grinder and pour the resulting tomato mass into an enamel container.

2. Put it on the fire and cook for 20 minutes from the moment it boils. Add bulk ingredients and mix. Rinse fresh basil and place whole sprigs in the tomato.

3. Pour the boiling tomato mass into jars and roll up. Turn the canned food upside down and cool it under the blanket.

Recipe 9. Tomatoes through a meat grinder for the winter in Ukrainian

Ingredients

dense tomatoes – 5 kg;

kilogram of bell pepper;

sour apples – kilogram;

salt - two tbsp. l.;

200 g sugar;

400 ml sunflower oil;

hot red pepper – 50 g.

Cooking method

1. Wash the tomatoes, cut out the stems and pour boiling water over them. Peel off the skin and grind in a meat grinder. Cut the apples into quarters and cut out the seed boxes. We rinse the bell peppers, clean out the membranes and seeds, and cut them into long strips. Grind all the vegetables in a meat grinder and put them in the tomato.

2. Carefully combine the tomato-vegetable mixture, add bulk ingredients and oil. Boil the tomato mass for three hours over low heat. Pour the boiling tomato into sterile jars and seal. Cool the inverted canned food by wrapping it in a blanket.

Recipe 10. Tomatoes through a meat grinder for the winter “Appetizing”

Ingredients

two kg of fleshy tomatoes;

garlic – 200 g;

four horseradish roots;

dill and parsley - a bunch each;

sweet bell pepper – ten pcs.;

hot pepper – 20 pods;

sugar – 80 g;

salt – 100 g;

vinegar - glass.

Cooking method

1. Wash the tomatoes and cut them into large slices. Cut out the tails of sweet and hot peppers and clean the inside of the vegetables. Cut it in half. We sort out the greens, rinse and dry slightly. Peel the horseradish and cut into pieces.

2. Grind all the vegetables using a meat grinder, put them in an enamel container and combine everything well. Add the bulk ingredients, mix again, cover with a lid and leave in a cool place for a couple of days. Pour in vinegar and place in sterile jars. Cover with plastic lids and store in a cool place.

Recipe 11. Tomatoes through a meat grinder for the winter with vegetables

Ingredients

ripe tomatoes - five kg;

carrots and bell peppers – kg each;

hot pepper – 10 pcs.;

onion – half a kilogram;

vegetable oil - half a liter;

garlic - five heads;

coarse salt.

Cooking method

1. Wash the tomatoes and cut into several parts. Peel the carrots and onions and rinse. Wash the hot and sweet peppers and clean them from the inside.

2. Grind the tomatoes and other vegetables in a meat grinder and transfer them to a thick-walled pan. Add the bulk ingredients to the tomato-vegetable mixture and pour in the oil. Place the pan on the fire and cook over moderate heat for two hours.

3. Place the boiling appetizer in a dry, sterile glass container and roll it up. Cool the preserved food upside down, covering it with a blanket.

Recipe 12. Tomatoes through a meat grinder for the winter with plums

Ingredients

two kg of ripe tomatoes;

kg pitted plums;

250 g onions;

half a glass of sugar;

5 g hot red pepper;

two bay leaves;

20 ml 9% vinegar;

100 g garlic.

Cooking method

1. Wash the plums, cut them in half and remove the pit. Cut the washed tomatoes into large slices. Finely chop the peeled garlic with a knife. Grind the remaining vegetables using a meat grinder. Place in an enamel container and place on moderate heat and cook for an hour and a half.

2. 30 minutes before the end of cooking, add the bulk ingredients, cloves, garlic and bay leaf. We also put the garlic here and boil everything together, stirring occasionally so that the appetizer does not burn.

3. Place the boiling appetizer in a glass container, sterilized in advance, and roll it up. Leave to cool for a day, turning the jars over and wrapping them in a blanket.

• Slightly spoiled tomatoes can also be used to prepare tomatoes through a meat grinder for the winter, after cutting out all the rotten parts. In this case, the tomatoes must be boiled.
• Garlic, horseradish and hot pepper act as a preservative, so the more of these vegetables in the snack, the longer the shelf life.
• It is better to add spices gradually, as they reveal their flavor during the cooking process, so it is better to periodically taste the dish to determine whether there are enough spices, sugar and salt.
• If carrots are present in the recipe, the cooking time increases, since an undercooked vegetable can cause spoilage of the snack.

Marinated tomatoes with bell peppers for the winter will help diversify the winter assortment of preparations in jars. They can be served as an appetizer or as a side dish for meat, potatoes or porridge. Canned tomatoes with sweet peppers and garlic are prepared without vinegar and subsequent sterilization; citric acid is used as a preservative.

For convenience, the quantity indicated in the recipe is calculated for 1 liter jar.

For pickling, you need to choose small round or oblong tomatoes. It is better to give preference to fleshy tomatoes, which have few seeds and liquid. Tomatoes for canning must be healthy, with intact skin and uniform bright color.
Peppers for pickling can be either hot or sweet. The color of the fruit does not matter. You can replace bell pepper with chili.

tomatoes with bell pepper photo recipe

On our website there is already a recipe for tomatoes for the winter without vinegar, only using this same version of a tasty snack that will appeal to opponents of both vinegar and aspirin.

Ingredients:

• small tomatoes – 10 pcs.;
• bell pepper – 1 pc.;
• garlic – 2 cloves;
• parsley – 1 bunch;
• salt – 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• citric acid – 1/3 tsp;
• bay leaf – 2 pcs.;
• allspice – 5 peas.

Cooking process:

Tomatoes, peppers, parsley and garlic should be thoroughly washed so that no lumps of earth or dirt remain. Garlic needs to be peeled. If you don’t like the smell and taste of garlic, then you don’t have to put it in the preparation.

Wash, rinse and then sterilize the canning jar. To do this, you can put it in the oven and sterilize it at 180 degrees for 10 minutes or hold it over steam for 10 minutes. After this, place bay leaves, allspice and chopped garlic clove into the jar.

Then you need to lay the tomatoes. This must be done carefully so that the fruits do not bruise. Larger tomatoes should be placed at the bottom of the jar, smaller ones on top. In this case, the tomatoes should be positioned so that they fit as tightly as possible. The top 3-4 cm should remain free.

Sweet bell peppers must be peeled and cut into 3-4 pieces. Then each piece should be carefully pushed between the wall of the jar and the tomatoes.

Place parsley and chopped garlic on top of the pepper.

Pour boiling water into a jar filled with vegetables, cover with a lid and leave for 20 minutes. During this time, the fruits will warm up and release air. Then the water must be drained into a separate pan, add another 50 ml of boiled water to it. This volume will be enough for the marinade. Pour granulated sugar and salt into a saucepan.

Place the pan on the fire. The marinade should boil. After 2 minutes it can be removed from the stove. Pour citric acid into a jar of tomatoes.

Then pour in the marinade. It should overflow a little over the edge of the jar.

Cover with a pre-boiled metal lid.

After this, you should turn the jar over and wrap it in a towel. In this form it should stand for a day.

Ready-made pickled tomatoes with peppers can be stored in a closet without access to sunlight for 1 year.

Gayane prepared delicious tomatoes for the winter.

What vegetables do we most often preserve for the winter? Of course, tomatoes and cucumbers. We can marinate, pickle bright orange tomatoes, and prepare numerous salads, lecho, adjika, tomato sauce or juice from them. Wide culinary possibilities make the tomato perhaps the most popular vegetable that we prepare for future use. This is the most common appetizer for boiled or fried potatoes.
There are many recipes for pickled tomatoes. The difference can be both in the composition of the jar and in the filling - the marinade. In addition to tomatoes, you can also put other vegetables in the jar - bell peppers, cucumbers, garlic, cauliflower, carrots, etc. As for herbs and spices, you can limit yourself to the minimum: cloves, black peppercorns and bay leaves. You can also add coriander, mustard beans, parsley, dill, horseradish, etc.
Now we will tell you how to cook pickled tomatoes with bell peppers and onions; with these tomatoes, even the most bland dish will seem tastier.

Taste Info Tomatoes for the winter

Ingredients for a liter jar:

• tomatoes – 600 g (small),
• bell pepper - 1-2 pcs.,
• peppercorns – 8 pcs.,
• mustard beans - 0.3 teaspoons,
• coriander beans – 0.3 teaspoons,
• cloves – 1-2 pcs.,
• bay leaf – 1 pc.,
• parsley - 2-3 sprigs,
• dill greens – 1-2 sprigs,
• garlic – 4-5 cloves,
• carrots – 1 pc. (small),
• onion – 1 pc. (small),
• marinade – 0.5 l.
• For the marinade: for 1 liter of water:
• 2 tbsp. spoons of vinegar 9%
• 2 tbsp. spoons of sugar
• 1 tbsp. spoon of salt.

How to cook marinated tomatoes with bell peppers and onions

For liter jars we will take smaller tomatoes, for three liter jars you can take larger ones.


Prepare the ingredients: wash the tomatoes, peel the carrots, garlic and onions.


We select the middle of the pepper and cut it into small pieces.




At the bottom of the jar we put carrots, cut into circles, onions, cut into rings, and spices.

Next, place the tomatoes, garlic and all the necessary ingredients more tightly.


Add sugar, salt, vinegar to the water. Put the marinade on the fire and boil.


Fill the tomatoes in jars with hot marinade.
Cover the jars with sterile lids and sterilize in a water bath for 15 minutes from the start of boiling water (liter jars). Sterilize three-liter jars for about 20 minutes.


Roll up the lids and turn them over. Store at room temperature.

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Marinated tomatoes with bell peppers for the winter

with citric acid without vinegar and without sterilization

Traditionally, housewives stock up on all kinds of preserves for the winter throughout the summer. Tomatoes must be pickled: hot, sour, spicy. Sweet peppers are often canned along with tomatoes. The result is an excellent vegetable appetizer, which is one of the first to disappear from the plates. Marinated tomatoes with bell peppers are very easy to prepare for the winter, because... This preparation requires very few ingredients and preparation time.

Ingredients for a liter jar:

• small tomatoes – 15 pcs.;
• garlic – 1 clove;
• parsley – 1 bunch;
• fleshy bell pepper – 2 pcs.;
• citric acid – 0.5 tsp;
• salt - 1 tsp;
• bay leaf – 2 pcs.;
• sugar – 2 tbsp;
• allspice (peas) – 5 pcs.

Preparation:

Wash the preservation jar with the addition of soda, rinse with running water and sterilize. There are many ways, but the most common is to steam the jar for 10 minutes or bake the container in the oven at 180 degrees. The lids should also be thoroughly washed and boiled.

Wash all vegetables and herbs thoroughly and dry. Peel the garlic and cut the cloves into 2-3 pieces. Remove the pepper pod from the seed capsule, rinse again and cut lengthwise into several pieces.

Place bay leaf, half the garlic and allspice on the bottom of the prepared glass container. Fill the jar with tomatoes: it is better to place larger fruits at the bottom, and put small ones on top. While filling the jar, you can gently shake it to fit more tomatoes.

Now push sweet pepper slices in a circle into the voids between the walls of the jar and the tomatoes. For spicy lovers, you can completely replace the sweet peppers with hot ones or just add a piece of chili for a little extra piquancy.

Roll the parsley sprigs into a ring and place them in a jar on top of the vegetables along with the remaining garlic.

To remove excess air from vegetables, which can spoil the preservation, pour boiling water over the contents of the jar, cover with a lid and cover with a towel.

After 20 minutes, pour the liquid into any pan, add another 50 ml of boiling water for volume and add salt and sugar. Bring the marinade to a boil, simmer for a couple of minutes.

In this case, citric acid will serve as a preservative, so be sure to pour a third of a teaspoon of lemon on top.

After this, pour the marinade into the jar right up to the neck. You can even pour it a little to remove all the excess air from the jar.

Cover the neck with a sterile iron lid and tighten using a seaming machine.

Place the jar upside down, wrap it warmly and leave it in this position until completely cooled.

Cooking tips:

• To make tomatoes with bell peppers tasty for the winter, you should choose fleshy tomatoes with thick skin. Cream is ideal.
• Garlic is an optional ingredient, so it can be excluded from the recipe if household members do not like this specific additive.
• You should not fill the jar with tomatoes to the very top, but leave 2-3 centimeters from the top free.
• For the marinade, it is better to use spring or settled tap water.
• The workpiece can be stored for a year in a cool, dark room.

Tomatoes marinated with bell peppers are one of the classic winter preparations. There are many recipes for cooking tomatoes. Despite the variety of ways to pickle tomatoes for the winter, all recipes have one essential detail that unites them - marinade. In all recipes, the tomato brine is prepared using the same technology, almost the same. We will start with this detail.

How to prepare marinade for pouring tomatoes

1. To prepare the desired marinade, you first need salt, vinegar and sugar.
2. To completely dissolve salt and sugar in water, they must be boiled for at least fifteen minutes.
3. Next you need to add to the marinade spices(their quantity and composition can be adjusted to your taste) and leave to simmer over low heat for another fifteen minutes. The marinade with spices can also be sent to a water or steam bath. This way the spices retain their properties better.
4. At the end of boiling you need pour acetic acid. It must be added gradually, otherwise it will partially evaporate or “weaken.” Marinades are best made with grape or apple cider vinegar. If desired, vinegar can be added not to the marinade when boiling, but directly to the jars of tomatoes.

Any housewife, of course, has her own proven recipes for pickling tomatoes for the winter. This article presents a selection of original snacks that may add to your collection of recipes.

Tomatoes for the winter with bell peppers: the best recipes

Marinated tomatoes with peppers for the winter. Recipe without sterilization

for a three-liter jar):

Step-by-step marinating recipe:

1. Choose tomatoes - they should be firm and undamaged.
2. Wash tomatoes, Bulgarian th and hot peppers, clean and wash garlic.
3. Remove seeds and stems from the pepper and cut into eight pieces.
4. Cut the garlic into slices and place in a three-liter jar along with celery, cherry leaves, horseradish and hot pepper.
5. Place tomatoes and bell peppers tightly on top.
6. Once the jar is filled with vegetables, pour boiling water over them for five minutes.
7. Then pour the water into a measuring cup to determine the amount of water needed for the marinade.
8. Pour clean boiling water over the tomatoes again.
9. Prepare the marinade:
   • Pour the previously measured amount of water into the pans and bring it to a boil;
   • Add salt, sugar, peppercorns;
   • Boil for ten minutes;
   • Pour in vinegar and wait until it boils again.
10. Drain the tomatoes and pour boiling brine over them.
11. Roll up with a sterile lid and, turning over, wrap until cool.

Recipe for sweet and sour tomatoes and peppers pickled for the winter

Tomatoes prepared according to this recipe will turn out simply delicious. Tangy, spicy and a little sour, they will be both a wonderful snack and a wonderful addition to any dish.

List of required ingredients (quantity indicated for four cans with a capacity of one liter):

• ripe tomatoes - 3 kilograms;
• bell pepper - 500 grams;
• medium-sized ripe apple - 1 piece;
• black and allspice - 20 peas each;
• bay leaves - 12 pieces;
• salt - 100 grams;
• sugar - 150 grams;
• water - 1.7 liters;
• six percent vinegar - 50 milliliters.

1. Choose firm, whole and undamaged ones that are equally ripe. tomatoes.
2. Wash the vegetables thoroughly in cold water and let them dry.
3. Wash apple And bell pepper, remove the stalks with seeds and cut the fruits into eight parts.
4. Place on the bottom of the jars laurel leaves, and then dense layers of tomatoes, slices of sweet pepper and apples.
5. Prepare the marinade:
   • Mix water with sugar, salt and vinegar.
   • Bring the filling to a boil.
6. Pour boiling brine over the tomatoes and seal.

According to this recipe, tomatoes can be pickled in different ways, for example using vegetables of different sizes or unequally ripe ones. If you add more spices and herbs, the appetizer will be more spicy. Garlic will also help to radically change the taste of the preparation. However, it will go best with green or brown tomatoes. Tarragon, parsley or dill umbrellas are much more suitable for red tomatoes.

Recipe for sweet pickled tomatoes with carrots and bell peppers for the winter

The original taste of tomatoes marinated for the winter according to this recipe will undoubtedly appeal to lovers of not sour and not very salty tomatoes.

List of required ingredients (quantity indicated for a three-liter jar):

• red ripe tomatoes - how many will fit in the jar;
• bell pepper - 4 pieces;
• carrots - 2 medium-sized pieces;
• cold water - 3 glasses;
• fresh dill umbrellas - 2 pieces;
• currant bush leaves - 3 pieces;
• cherry bush leaves - 2 pieces;
• bay leaves - 2 pieces;
• fresh parsley - 1 sprig;
• horseradish - 1 leaf;
• unground black pepper - 5 peas;
• unground allspice - 3 peas;
• cloves - 1 bud;
• garlic - 3 medium cloves;
• seventy percent vinegar essence - 1 teaspoon;
• salt - 1 tablespoon;
• sugar - 2 tablespoons.

Step-by-step marinating recipe:

Following this recipe, you can prepare sweet and sour tomatoes for the winter, you just need to use less sugar for the brine.

Recipe for marinated tomatoes for the winter with onions and bell peppers

List of required ingredients (quantity indicated for a three-liter jar):

• ripe tomatoes - 2 kilograms;
• 1 onion;
• red sweet pepper - 1 piece;
• garlic - 3 cloves;
• cherry leaves - 2 pieces;
• unground black pepper - 5 peas;
• bay leaf - 1 piece;
• greens - to taste;
• nine percent vinegar - 75 milliliters;
• sugar - 5 tablespoons;
• salt - 4 tablespoons;
• water - 3 liters.

Step-by-step marinating recipe:

Recipe for spicy pickled tomatoes with bell peppers for the winter

• tomatoes - 1.5 kilograms;
• sweet bell pepper - 2 pieces;
• black peppercorns - 5 pieces;
• horseradish - 1 leaf;
• dill stems;
• garlic - 4 cloves;
• hot red chili pepper - a piece about 2 centimeters;
• salt;
• sugar.

Step-by-step marinating recipe:

Recipe for a universal winter preparation of tomatoes and bell peppers

The salad prepared according to this recipe turns out to be very tasty both as an appetizer and as an addition to borscht, any other soups or meat gravy. This preparation is universal and is prepared very easily and quickly.

List of required ingredients:

• ripe tomatoes (without spots or damage) - 5 kilograms;
• multi-colored bell peppers (meaty and thick-walled) - 3 kilograms (net weight);
• vegetable oil - 150 grams;
• sugar - 4 tablespoons;
• ground garlic - 1 cup;
• salt - to taste;
• hot red pepper - to taste;
• vinegar essence - 1 teaspoon;
• any greens (fresh dill, parsley, celery) to taste - 3 bunches.

Step-by-step marinating recipe:

1. Start by preparing tomato juice:
   • pass thoroughly washed tomatoes through a blender, meat grinder or juicer;
   • put the mixture on low heat;
   • wait until it boils, remembering to stir.
2. Wash the sweet peppers, remove the stems, remove seeds from the fruits and cut into strips one by three centimeters.
3. Chop well washed greens.
4. Add strips of sweet pepper, vegetable oil, salt and sugar to the boiled tomato juice.
5. Cook for about twenty minutes, the pepper should remain a little hard.
6. Add herbs, garlic and hot pepper.
7. Bring to a boil and cook for five minutes.
8. Pour in vinegar and cook for another five minutes.
9. Place the boiled snack in jars that have been sterilized in advance.
10. Roll up the jars, turn them over, wrap them and leave until completely cooled.