Tomatoes with Peppers for Winter (No Sterilization)
Tasty, beautiful, sweet, and appetizing - the perfect appetizer! Tomatoes with peppers for winter without sterilization are so good, they’re fit even for festive tables, especially if you choose cherry tomatoes. They're also great for everyday meals – for lunch or dinner, with potatoes, meat, or chicken.
Updated : 04 August, 2025
Easy
More than 1 hour.
Ingredients
500 grams
Cherry tomatoes
1
Bell pepper
2
Garlic
2
Laurel leaf
6
Allspice
10
Peppercorns
2
Cloves
to taste
Dill
to taste
Parsley
2
Cherry leaves
2
Currant leaves
Marinade
550 milliliters
Water
2 tablespoon
Sugar
2 teaspoon
Salt
2 teaspoon
Vinegar 5%
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any variety and color of tomatoes, but they should be firm, without damage or bruises. Avoid over ripe or unripe ones. Choose medium ripeness, leaning toward full maturity - these will taste best. I used cherry tomatoes at this ripeness.
Step 2
Start by preparing the jars - everything else won’t take much time. Wash jars with baking soda and rinse thoroughly under running water. Place them upside down in a cold oven with the lids. Heat to 300°F (150°C) and sterilize: 9 minutes for 0.5–0.7L jars, 15 minutes for 1L, and 20 minutes for 2L. I’ve used this method for years without issues. Use any sterilization method you're comfortable with.
Step 3
Wash the vegetables and herbs well under cool running water and let them drain.
Step 4
The sterilized jars can be dry or wet, but not hot - just warm. Place a currant and cherry leaf, a bay leaf, a dill umbrella, some spices, and a chopped garlic clove in the bottom. I added 1 clove, 5 black peppercorns, and 3 allspice berries per 0.5L jar.
Step 5
Fill the jars to the top with tomatoes, inserting slices of sweet pepper along the sides, a parsley sprig, and another small dill umbrella on top. Slowly pour in boiling water into the center of the jar, cover with a lid, and let sit for 15 minutes.
Step 6
After 15 minutes, pour the water into a saucepan. Add 2 tbsp sugar (with a slight mound) and 2 tsp salt (flat, no mound). Bring it to a boil and simmer for a couple of minutes.
Step 7
Add 1 tsp of 9% vinegar directly into the jar.
Step 8
Pour the boiling brine into the jar until full. The vinegar will help it become a delicious marinade. Wait about 30 seconds for air bubbles to rise, then seal the jar tightly. If there’s not enough brine, top off with boiling water.
Step 9
Roll the jar on a wooden board to check for leaks, wipe it dry, and turn it upside down. Cover with a towel or blanket and let cool completely. Store in a cool, dark place or refrigerator. They also keep well at room temperature. After opening, refrigerate and consume within a few days.