Pickled tomatoes with aspirin for the winter. Tomatoes for the winter without vinegar are tasty and healthy ways to prepare vegetables. Methods for canning tomatoes with aspirin at home

Among winter preparations, tomatoes have a special place. They are consumed as an independent snack, added to salads or even soups. There are many pickling recipes, each with its own tricks and secrets. This method of preparing tomatoes with aspirin for the winter has become widespread and is loved by many housewives. Acetylsalicylic acid tablet prevents bacterial growth and makes vegetables crispy. The drug allows you to well preserve the structure of the tomato, as well as vitamins and other beneficial substances throughout the winter. This is one of the simplest methods of pickling. To avoid any unpleasant surprises, especially if this is your first time canning, follow the recipe.

Tomatoes with aspirin for the winter

Ingredients

Servings: – + 9

tomatoes 1 kg
acetylsalicylic acid 1.5 pcs.
dill 30 g
garlic 15 g
peppercorns 15 pcs.
Bay leaf 3 pcs.
water 600 ml
salt 3 tsp.
sugar 3 tbsp. l.

Per serving

Calories: 60 kcal

Proteins: 2 g

Fats: 0 g

Carbohydrates: 12 g

60 min. Video recipe Print

Wash the jars with baking soda, then rinse thoroughly. Boil a small amount of water in a saucepan covered with a wire rack. Place the jars on it one at a time, neck down. They need to be removed when the inside walls are covered with drops. After sterilization, let them dry.

Wash the tomatoes and pickling herbs under running cold water. Peel the garlic, divide it into cloves.

Place garlic, dill, 5 peppercorns and bay leaf on the bottom of the jars. Then carefully lay out the tomatoes. They should lie tightly.

Prepare boiling water for the first pour. Cover the filled jars with sterilized lids for 15 minutes.

Return the water back to the pan. Add sugar and salt and boil again.

Place half an aspirin tablet in each jar. Pour in the brine.

Roll up the containers and turn them over. Wrap them up with something to keep them warm longer.

Advice: Place the lids on the bottom of the pan. This way they will boil while you sterilize the jars.

Cold pickling

Cooking time: 40 minutes

Number of servings: 10

Energy value

calorie content – 16.6 kcal;
proteins – 0.39 g;
fats – 0.01 g;
carbohydrates – 3.67 g.

Ingredients

tomatoes – 1 kg;
aspirin – 2 pcs.;
onions – 1 pc.;
sweet pepper – 1 pc.;
garlic – 15 g;
dill – 15 g
bay leaf – 3 pcs.;
water – 1 l;
vinegar – 3 tsp;
salt – 9 tbsp. l.;
sugar – 3 tbsp. l.

Step-by-step preparation

Wash all vegetables. Let a few liters of water heat up. Cut the pepper into slices and onion into half rings.
Layer all ingredients into sterilized jars. It is desirable that the volume of the containers matches the size of the vegetables, that is, small tomatoes can be sealed in 0.5-liter jars, and large ones in three-liter bottles.
Place salt, sugar, vinegar and aspirin in a convenient container and add cold water. Stir until dissolved. To speed up the process, the tablets can be pre-crushed.
Fill the jars with cold brine, then close the lids. Place in hot water for a few minutes. The tomatoes will be ready in 3-4 weeks.

To make your pickles beautiful, select dense vegetables with thick skin. For example, the “Slivka” variety is perfect, then all the tomatoes will be as chosen. Making preparations with aspirin for the winter is not difficult. Follow the instructions and the tomatoes will retain their appearance and the brine will give them a wonderful aroma. If you are not afraid of small experiments, add your favorite herbs or spices - let your preservation be unique.

Delicious preparations are a great help in winter. When there are marinades on the table, the family enjoys dinner. Of course, because juicy tomatoes add flavor to any, even the most ordinary side dish. They will also benefit ladies who decide to exhaust themselves with diets. Don’t worry, tomatoes are not chocolate, they won’t add extra centimeters.

Pickling tomatoes is a very exciting process. It has its own little secrets and tricks. This recipe for tomatoes for the winter without vinegar with citric acid and aspirin can add to the collection of records of every housewife.

The calculation of products is given for one three-liter jar.

Tomatoes with aspirin without vinegar

The presented recipe has been repeatedly tested in practice; the tomatoes are pickled without vinegar, which is a big plus for those who suffer from stomach problems. For pickling, choose not too large, elastic, beautiful tomatoes.

Ready tomatoes retain their structure well and have excellent taste. Be sure to make this recipe and you will always have incomparable pickled tomatoes on hand.

Ingredients:

2 kg 700 g tomatoes,
carrot,
Bulgarian pepper,
bulb,
50 g sugar,
3 large spoons of salt,
10 g citric acid,
2 aspirin tablets,
4 peas of allspice.

Cooking process:

Wash the tomatoes for canning.

Sterilize jars. Place chopped vegetables on the bottom: carrots, peppers, onions.

Place the prepared tomatoes in a jar.

Boil water and pour into each jar. Leave for 20 minutes.

Then pour the liquid into a saucepan. Put it on the fire to boil again.

Add salt to the tomatoes. For preservation, use coarse salt without iodine.

Add sugar.

Put allspice, aspirin, citric acid.

Carefully pour in the marinade.

Close the lid and roll up with a key.

Turn the jar of canned tomatoes over, checking the seal.

Wrap it up and keep it upside down until it cools completely. Then put it away for storage.

Initially, people were afraid to include this large “berry” in their diet, because of its brightness, they believed that it could be poisonous. But very soon they tried it and were convinced that it did not pose a danger. Who would have thought that tomatoes remove toxins and help resist stress and cancer. Scientists recently made these important discoveries that convince us that tomatoes should be eaten and the more the better. Eat more tomatoes in the summer while they are tasty and aromatic! Well, prepare jars for future use!

You might be interested in another recipe for pickled tomatoes without sterilization:

Best regards, Anyuta.

Hello, Lena!

Canned tomatoes are the pride of real housewives. Let's try and learn. And in order not to bother with pasteurization, sterilization and rolling of jars, let's take recipes with aspirin!

Pickled tomatoes with aspirin

Place whatever spices your heart desires at the bottom of a 3 liter container. Traditionally it is bay leaf and dill, black peppercorns, garlic (several cloves), horseradish leaf (chopped). Take 3 tbsp salt. l., dissolve in water. You need to take raw water from the tap. For each jar you need to put acetylsalicylic acid - 2 or 3 tablets. No need to roll up! Close tightly with a plastic lid.

Marinated tomatoes with aspirin

For the marinade, mix:

cold water 10 l;
sugar 0.5 kg;
salt 300 g;
vinegar 0.5 l.

Place chopped carrots, horseradish and onions, desired spices, and tomatoes into a 3-liter jar. Crush 3 aspirin tablets and pour into a jar. Now it’s time to pour in the marinade, then close with a steamed nylon lid. The workpiece is stored in the cellar. This recipe is good because the fermentation process is completed only after the New Year. If you have a good cellar, then until April you will be provided with incomparable pickled tomatoes.

Tomatoes like barrels (in a jar)

Brown tomatoes;
Dill (can be dry);
Hot pepper - 1 pc.;
Garlic - 3 cloves;
Bulgarian pepper - 1 pc.;
Aspirin - 3 tablets;
Mustard - 1 tsp;
Sugar - 4 tbsp. l.;
Vinegar - 6% 85 g;
Salt - 2 tbsp. l.

Place whole hot peppers, without cutting them, dill and garlic at the bottom of a washed 3 liter jar. Place the tomatoes tightly, interspersed with bell peppers. Directly into the jar you need to pour salt and sugar, mustard and aspirin, and vinegar. Now fill with raw cold water. Close the jar tightly with a plastic lid pre-soaked in boiling water.

Keep the jar in the house during the day, shaking it from time to time. Then you move the preservation to the cellar. Tomatoes can be placed on the table after 2 weeks. And if you wait until winter, the tomatoes will be as if carbonated - as if from a barrel.

Tomatoes under a plastic cover

For a 3 liter jar:

Aspirin - 3 tablets;
Sugar - half a 100 gram glass;
Vinegar - 70 g;
Salt - 1 tbsp;
Garlic - 3 - 4 teeth;
Greens: currant leaves, horseradish, dill, etc.;
Sweet pepper - 1 - 2 pcs.;
Black peppercorns - 5 - 7 pcs.

Place ripe, but not soft, tomatoes in a container. Fill with cold water. Cover with a thermal polyethylene lid and chat. Put it in the cellar. Best eaten before the New Year holidays. But this conservation lasts longer.

Canned tomatoes, under a nylon lid, without aspirin

Would you like to try making a pastry that you don’t have to roll without aspirin? Here is the prescription:

For 5 kilos of tomatoes (preferably pink or brown):

Green dill or umbrellas - 1 bunch;
Garlic - 2 heads;
Capsicum bitter pepper - 3 pcs.;
Black currant leaves - 15 g;
Celery - 15 g;
Parsley - 15 g;
Horseradish root - 30 g;
Sweet bell pepper - 100 g;
Bay leaf - 6 pcs.

Brine: 50 or 60 g of salt per liter of water.

The output is 3 cans with a volume of 3 liters.

We take sterile three-liter containers, put some of the herbs and spices. Fill the jars halfway with tomatoes. The remaining space is for herbs and spices. Fill the filled containers with brine, pre-filtered and cooled. Seal the jars with sterile plastic lids. Store in a cool place.

Best regards, Galina.

Tomatoes in winter are the best addition to any dish. However, if the recipe contains vinegar, then the juicy and delicate tomato taste is interrupted by acid, which not everyone likes. I will tell you my version of how I make tomatoes for the winter. This recipe is without sterilization with aspirin and, as you understand, without vinegar. The tomato taste remains as sweet and pleasant as possible. And the seaming itself lasts quite a long time. Try to prepare it too, it’s also very tasty.

Ingredients:
- tomatoes – 2 kg;
- cloves – 5-6 buds;
- allspice – 5-6 peas;
- bell pepper – 1 pc.;
- garlic – 3-4 cloves
- tarragon – 2 sprigs;
- dill – 1 small bunch;
- black currant leaf – 3-4 pcs.;
- cherry leaf – 1-2 pcs.;
- chili pepper – 0.3 pcs;
- sugar – 4 tbsp;
- salt – 1 tbsp;
- aspirin – 3 tablets.

Wash the vegetables and herbs thoroughly and prepare them for seaming. Tomatoes should be chosen that are not too large, so that they fit comfortably into the neck of the jar. Peel the pepper and cut into small cubes. Peel the garlic.

Let's wash the jar first. Next, lay out the greens, a couple of cloves of chopped garlic and allspice peas. After this, we begin to fill the jar very tightly with tomatoes, alternating them with pepper and garlic. Place a small amount of greens on top again.

Let's boil the water first. Pour boiling water over the tomatoes and cover with a lid. The lid must be boiled first. Leave the workpiece in this state until it cools. Next, pour out this water and fill it with boiling water again. Leave again until cool.

The second time, pour the water into a small saucepan. We will cook the marinade. We will need salt, sugar, cloves, allspice and a little chili for a spicy and slightly spicy taste. The amount of ingredients is calculated for 1 liter. liquids. Bring the marinade to a boil and immediately return it to the jar. If necessary, you can add more boiling water on top. The liquid should reach the edges.

Sugar can be put either directly into the marinade or directly into the jar. Grind the aspirin tablets into powder and place in a jar.

Roll up the jar, place it on its edge and roll it a little so that the aspirin tablets are evenly distributed throughout the jar. After this, preparation for the winter can be considered complete. Leave it, preferably in a cool and dark place until winter. Bon appetit! If this method of preparation seems most successful to you, try making

Our mothers and grandmothers made preparations for the winter using acetylsalicylic acid. Pickled zucchini Ingredients Water – 1.5 l Salt – 4 tsp. Sugar – 8 tsp. Aspirin – 2 tablets Zucchini – 2 kg Hot pepper – 1 pc. Dill – 1-2 umbrellas Currant leaves – 2 pcs. Cherry leaves – 2 pcs. Carrots – 1 pc. Garlic – 3 pcs. Method of preparation In sterilized jars we put zucchini, cut into slices, a few rings of bitter capsicum, a few peas of allspice, a couple of pieces of bell pepper, dill umbrellas, cherry and currant leaves, carrots, cut into slices, garlic. Fill the jars with zucchini with boiling water and cover with lids. We wait 15-20 minutes. Drain the water, boil it again, and pour it into jars. We wait 15-20 minutes. Drain the water again, put it on the fire and make a brine: add salt and sugar to the water. All this will boil for about 5 minutes, pour brine into the jars and add 2 aspirin tablets (per 3 liter jar). Roll up. Turn the jars over. Wrap until cool. *************************************** ALSO SEE THE BEST RECIPES VISIT THE LINK *** ************************************ Subscribe to the culinary channel and follow the news, new recipes every day: https://www.youtube.com/channel/UCh3yCLRgNaVrgSB6rCdQV_g?sub_confirmation=1

Pickled tomatoes Ingredients Water – 7 l Sugar – 2 tbsp. Salt – 1 tbsp. Vinegar - 2 tbsp. Bay leaf, peppercorns Garlic, dill, onion in half rings Aspirin tablets (acetylsalicylic acid) Method of preparation Boil water, add sugar, salt, bay leaf and peppercorns. When everything comes to a boil again, pour in the vinegar and immediately remove from the heat. This marinade should be left to cool and should only be used when completely cooled. Meanwhile, prepare the tomatoes and jars: wash and dry. Place the prepared tomatoes in dry, clean jars and throw aspirin tablets into each jar - 1 tablet per 1 liter of jar. When everything is ready, fill the jars with cold marinade, close with nylon lids and place in a cold place. You can taste the tomatoes after a week, but they will be completely ready in 2-3 weeks.

Pickled cucumbers “Surprise” Ingredients Small cucumbers - 2 kg Bay leaf - 2 pcs. Bell pepper - 2 pcs. Allspice peas - 5 pcs. Black peppercorns - 5 pcs. Medium carrots - 1 pc. Garlic - 6 pcs. Dill umbrella - 1 pc. Horseradish root - 30 g Sugar - 1 tbsp. Salt - 2 tbsp. Water - 1.5 l. Aspirin - 1 pc. Method of preparation Wash the cans for preservation with the addition of soda, wipe dry and sterilize. Rinse the cucumbers in proton water and cut off the roots. Peel the bell pepper and cut into strips, cut off the peel of the carrots and chop into circles. Peel the garlic and cut the cloves into 2 parts. Grind the horseradish root. Place bay leaf, horseradish, garlic and a mixture of peppers on the bottom of the jars. Pour boiling water over the bottom of the container and drain using a lid with holes, add the remaining spices and an aspirin tablet to the marinade, and boil again. Fill the jars with cucumbers, peppers and carrots. Pour hot brine over the vegetables and leave for a few minutes. Drain the liquid, boil and pour again (repeat the infusion procedure 3 times). After the last filling, close the jars with sterilized metal lids, turn them over and let cool. It is best to store pickled cucumbers in a cool place.

Cabbage “Crispy Miracle” Ingredients Medium cabbage forks - 3 pcs. Carrots - 6 pcs. Salt - 2 tbsp. Sugar - 2 tbsp. Water - 1 l Vinegar essence 70% - 3 tsp. Black pepper - 9 peas Bay leaf - 6 leaves Aspirin - 3 tablets Method of preparation Wash the vegetables. Shred the cabbage and grate the carrots. Place the chopped vegetables in a large bowl and stir, kneading slightly. To get the brine, pour salt and sugar into the water and put it on the fire to boil. When it cools slightly, pour it into jars. Next, put 3 peppercorns, 2 bay leaves and 1 tablet of acetylsalicylic acid into each of them. We fill the jars halfway with vegetables and again add the same set of spices and an aspirin tablet as at the beginning. Having filled the jars to the very neck, at the end we again add pepper, bay leaf and aspirin. If the liquid rises almost to the top of the neck, the excess liquid will need to be removed. Covering the jars with polyethylene lids, leave them warm for 12 hours. The cabbage will begin to ferment, and therefore the gases will need to be released. To do this, use a wooden stick to make several punctures in the cabbage layer of each jar. This procedure will need to be repeated over the next 12 hours.