Pickled tomatoes are a staple appetizer option found on the front pages of many cookbooks. Almost every housewife can find several recipes that differ in a set of spices, spices, aromatic herbs that are added to food containers during canning.
Pickled tomatoes for the winter are not only an excellent main snack, but also an ingredient that complements the dish. They can be added to Uzbek cuisine, pizza, to saute soup. Canned green tomatoes are added to pickle and hodgepodge.
Today on the menu Pickled tomatoes for the winter are very tasty:
This type of preparation is stored several times better than cucumbers. All this is due to the presence of natural acid in tomatoes, as well as the additional addition of vinegar. It is for this reason that conservation is not bombed.
Despite all positive sides, when spinning bright and juicy fruits, it is necessary to follow the recipe, sterility. Consider several options for cooking delicious tomatoes for the winter.
Pickled tomatoes for the winter in jars without sterilization: A classic recipe
Consider a detailed recipe for making delicious, fragrant pickled tomatoes. This preparation will diversify the boring rows of simple and traditional snacks. It is made without sterilization, which makes the canning process easier for beginners.
Products:
- tomatoes - how many will go into a jar with a capacity of 3 liters;
- garlic - 4-5 pcs.;
- dill inflorescences - 3-4 pcs.;
- peppercorns - 7-12 pcs.;
- lavrushka in leaves - 1 pc.
For the marinade you need to take:
- drinking water - 1.2 l;
- pickling salt - 40 g;
- granulated sugar - 110 g;
- acid 9% - 170 ml.
How to cook pickled tomatoes for the winter?
Marinade from the specified amount of products turns out sweet and sour to taste. So, let's start preparing a delicious preparation.
To do this, sort the tomatoes by size. The bank is recommended to use the same and average. Poke a hole in the stem area with a wooden toothpick.
Wash jars with soap and sterilize. Carefully lay out the prepared tomatoes. Rinse the umbrellas, peel the garlic cloves. Put on top of all these spices, aromatic herbs.
Measure water into a saucepan, bring to a boil. One 3-liter container approximately includes up to 1.2-1.5 liters of liquid. Fill the container with the contents with boiling water.
Place a lid on top, leave the container with the contents in this form for 10-20 minutes. After the specified time, strain back, add loose flavor enhancers. Boil without forgetting to stir. Remove from heat, add acid and mix well.
Fill with ready-made marinade, roll up. We check for tightness. If water does not leak from the lid, turn it over, cover with a warm blanket and leave it in this form until it cools completely.
Pickled tomatoes for the winter are very tasty: Sweet canned tomatoes
Having tried the taste of this preparation for the first time, the recipe will forever remain not only in memory, but also in the cookbook. Canning takes place without sterilization and does not require much time. Try to close a bright vegetable in the way described below. Output - 2 cans with a capacity of 3 liters.
Would need:
- how many tomatoes will go into jars;
- garlic - 2-3 pcs.;
- bell pepper - 2 medium-sized pods;
- chili - 1-2 pieces;
- lavrushka in leaves - 2-3 pcs.;
- granulated sugar - 100 g;
- acid 9% - 55 ml;
- table salt - 50 g.
Sort out the tomatoes. For canning, it is recommended to use a small size, with an elastic skin. Rinse, make a small cross-shaped incision at the place of attachment of the stalk. Otherwise, with a temperature difference, the skin may burst, spoiling the entire appearance of the workpiece.
Peel the bell peppers from seeds and stalk. Cut into several pieces. Do the same with hot peppers.
At the bottom of sterile jars, put a sweet and bitter kind of pepper, parsley, and place tomatoes on top. Shake containers gently. Cover with sterile lids.
Pour the filtered liquid into a clean container for cooking, boil. Pour into containers with contents, wait 10 minutes.
Strain back, add spices. Cook until completely dissolved. Remove from heat, add acid, be sure to mix. In hot form, pour into jars, seal tightly. Turn over, wrap with a warm shawl and leave in this form until completely cooled.
Ready tomatoes can be stored at room temperature, in the refrigerator or cellar.
I suggest watching a video recipe for sweet tomatoes:
Pickled tomatoes with carrot tops: a snack for the winter
Ripened tomatoes, and you do not know what to cook from the red fruits of the original? Then we offer to consider a simple recipe, but at the same time very tasty. Preservation of tomatoes will occur with carrot tops. Is it really unusual?
Products:
- carrot tops, 4 sprigs per jar;
- tomatoes;
- filtered water - 2.5 l;
- granulated sugar - 250 g;
- table salt - 80 g;
- table vinegar - 130 ml.
From the indicated amount of liquid, two 3-liter jars are obtained. First of all, you need to prepare the container. To do this, the containers must be washed with a soap and soda solution, dried in the oven, and the lids boiled for 5-10 minutes.
Rinse tomatoes, carrot tops, dry. In each fruit, make a cross-shaped incision, and additionally pour boiling water over the branches.
Put the tops in the jars first, and then the tomatoes themselves. Pour water into a saucepan, bring to a boil and fill jars. Cover and leave in this form for a quarter of an hour.
After the specified time period, drain the water from the cans back, add salt and granulated sugar. With regular stirring, bring to a boil and cook until the bulk components are completely dissolved. Remove the container with brine from the stove and pour in the acid, mix and fill the jars with the contents.
Close tightly, turn over and wrap with a warm blanket. Leave unchanged until the preservation has completely cooled. Store in a cool place.
Pickled tomatoes for the winter with garlic inside and with herbs in liter jars
The number of ingredients is indicated per liter jar. The appetizer is very beautiful and tasty.
Products:
- small tomatoes - 650-750 g;
- garlic - 50-70 g;
- water - 450-500 ml;
- salt for canning - 30-35 g;
- granulated sugar - 75-80 g;
- acid 9% - 25-35 ml;
- dill inflorescences - 1 pc.;
- peppercorns - 3 pcs.
Process jars and lids. Sort tomatoes, wash and dry. Remove unsuitable parts from garlic. In tomatoes, cut out the place of attachment of the stalk and carefully insert the garlic clove into the pulp, after making a cross-shaped incision. This is how all tomatoes are prepared.
At the bottom of the prepared container, determine fragrant spices, and on top of tomato fruits.
We proceed to the preparation of the marinade. To do this, pour the indicated amount of liquid into a saucepan and bring to a boil. Add salt, sugar. Wait for complete dissolution.
Pour the brine into a jar, cover and sterilize in a saucepan with cold water. In time, 10 minutes will be enough.
Remove carefully, add acetic acid, close tightly. Turn over, wrap in a warm blanket and leave to cool completely. Store in a cool place.
To give a contrast, it is allowed to add sprigs of fresh dill to the preservation.
Stuffed pickled green tomatoes for the winter recipe like in a store
Not only red traditional ripe tomatoes are very tasty after marinating, but also green, not yet ripe ones - just delicious.
Products:
- tomatoes - 1.2 kg;
- garlic - 1.5 heads;
- dill or parsley - 55 g;
- clean water - 1.2 l;
- salt for salting - 40-45 g;
- granulated sugar - 35 g;
- acid 9% - 70 ml.
Rinse the main ingredient, dry and make a cross-shaped incision.
Peel the garlic, chop on a medium grater. Wash dill or parsley, shake off excess liquid, chop finely. Combine in a bowl, mixing thoroughly.
Stuff the tomatoes with the prepared hot mixture. Put in sterile jars.
Prepare the marinade in a separate saucepan. Combine water, salt and sugar. Bring to a boil and cook until the dry ingredients are completely dissolved. Remove from heat, add acid and stir.
Fill jars with marinade, cover and sterilize for 10 minutes. Carefully take out, roll up, turn over and cool under the covers. Store in a cool place.
Conservation can be times:
Green tomatoes in Georgian for the winter
Here is a very interesting recipe for green tomatoes in Georgian
It turns out a very tasty wonderful and unusual snack for the festive table.
Marinated cherry tomatoes for the winter - Delicious
We suggest considering the option of cooking small, tasty tomatoes in your own juice.
Products:
- cherry - 0.9-1 kg;
- large tomatoes - 500 g;
- pickling salt - 25-30 g;
- acetic acid 9% - 15-20 ml;
- granulated sugar - 25-30 g;
- garlic - 6-7 cloves (per jar with a capacity of 1 l);
- black pepper - 2 peas (1 liter capacity).
Wash and sterilize jars, lids. Large tomatoes are needed to prepare the marinade sauce. To do this, they need to be washed, scalded, and the skin removed. Put the pulp in a blender bowl and grind to a puree state.
Pour the finished mass into a saucepan with a thick bottom, put on the stove. Pour salt, granulated sugar. With regular stirring, bring to a boil and continue cooking for half an hour.
In the meantime, put garlic cloves and pepper on the bottom of a glass container. Wash the cherry and make one prick with a wooden toothpick in the area of the stalk. Fill jars tightly and pour them with boiling water, cover and leave for 10-20 minutes.
Remove the tomato marinade from the stove, pour in the acid and mix. Drain the water from the jars, fill with hot tomato filling, cover and sterilize for 10-20 minutes, depending on the volume of the container. Remove the snack container, close tightly and turn over. Cool under a warm blanket and store in the cellar.
Marinated tomatoes with instant garlic for the winter
If there is no time for conservation, but I really want to taste pickled tomatoes. In this case, we suggest considering several options for instant recipes. They can be consumed after 40-60 minutes.
Delicious and fragrant appetizer made on the basis of fresh tomatoes. The recipe allows you to quickly prepare and eat the dish, and for longer storage, you need to additionally sterilize the workpiece. Moreover, it is necessary to lay the mixture tightly. It is allowed to store preservation for no more than 2-3 weeks, subject to additional sterilization, and without - up to 4 days.
Products:
- tomatoes - 500 g;
- fresh parsley - 10 g;
- basil - 15 g;
- garlic - 6 cloves;
- olive oil - 45 ml;
- table salt - 5 g;
- ground black pepper to taste;
- Provencal dry herbs - to taste;
- malic acid - 30 ml;
- granulated sugar - 2.5 g.
Remove the husk from the garlic and rinse with basil, parsley. Finely chop the prepared ingredients with a knife. Put in a small bowl and add Provence herbs, pepper. Pour vinegar, oil, add salt, sugar and mix everything thoroughly. Cover the finished mass and leave for 10-15 minutes to infuse.
Rinse the tomatoes, dry and cut into rings (no more than 5 mm thick) or slices, as you like.
Put tomatoes in prepared, sterile jars and pour dressing over them. Close with a plastic lid and shake well. Refrigerate for 10-15 minutes, preferably half an hour.
After the specified time, the appetizer can be laid out in a salad bowl and served at the table.
Also delicious:
- small tomatoes - 500 g;
- table salt - 15 g;
- garlic - 3 cloves;
- granulated sugar - 2 tsp;
- fresh herbs - 15 g.
Rinse the tomatoes, put on a towel and dry. Cut out the stem. Make a deep, cross-shaped incision.
Peel the garlic, pass through a press. Finely chop clean greens. Combine in a separate bowl, mixing with salt and sugar.
Stuff the tomatoes. Place in a plastic bag and shake well. Leave on the table at room temperature for 60 minutes. That's all the snack is ready to eat.
Pickled tomatoes with bell peppers for the winter - The most delicious
I got this recipe from my sister Luda. Therefore, for myself and my friends, I call them "Lyudmila". And when asked what to put on festive table from pickles and preparations - I say that let me have Lyudmila tomatoes. Because they are the most delicious!
Ingredients:
- Tomatoes - 15 kg .;
- sweet bell pepper - 4 large pieces;
- Garlic - 4 heads (not cloves, but heads);
- Carrots - 4 medium pieces;
- Vinegar 9% - 370 ml.;
- Sugar - 450 grams;
- Salt - 220 grams;
- Dill and parsley - 1 bunch each;
- Water - 6-6.5 liters.
Recipe:
We wash and clean everything. We cut off the buttocks of the tomatoes. Boil jars and lids.
We put the tomatoes in jars only not very tightly, without effort. When the water boils, pour the tomatoes and cover the jars with lids. And so let it stand for 15 minutes.
In the meantime, prepare the marinade for our sweet pickled tomatoes and peppers. The water boiled - we throw greens, salt, sugar and at the very end vinegar. After that, boil for another 3 minutes.
Now we drain the water from our jars and fill it with freshly prepared marinade. Roll up the lids and turn over. Wrap with a blanket.
It will take 2 weeks and you can already try - Yummy is still the same!
The marinade was in abundance, and I cooked pickled cucumbers with it - 3 liter jars. And from all the listed products, I got 14 liter jars of pickled tomatoes
1. You can use any tomatoes: green, brown, pink and red. Important condition- the skin is dense, there are no signs of damage and rot. It is recommended to take meaty varieties.
2. Do not forget to wash all products thoroughly before canning. This applies to tomatoes and fragrant, fresh herbs.
3. The shelf life directly depends on the cleanliness of the jars. It is for this reason that they must be thoroughly washed and sterilized (over steam or in the oven).
4. Salt should be pickled or without additives. If you use a salty ingredient with additives, then the taste of the workpiece may differ significantly from the intended one, or the snack will become unusable faster.
5. Marinade with acid must not be boiled, otherwise the vinegar loses all its properties. It is recommended to add it to hot brine.
For you, today I gave everything 100! Now I'm just waiting for your kind words and comments. All recipes have been personally tested by me and appreciated by gourmets of pickles and preparations - my household, relatives and close friends. Each tomato is very tasty, juicy and fragrant - You will definitely lick your fingers!
For many years now, the harvest from the dacha has not been wasted and perfectly replenishes the stocks of blanks. Pickled tomatoes for the winter are preserved in jars and then delight on holidays and on weekdays. Today I will share with you different, but always proven and good recipes tomato preparations.
At first glance, it may seem that pickled tomatoes are some kind of difficult-to-cook dish that an inexperienced hostess cannot handle. But I assure you, everything is simple. The main thing is to remember the basic rules and proportions of recipes, and then you can even improvise. Like many housewives, you can add different spices, herbs to taste and experiment with tomato varieties.
Most the best time for harvesting pickled tomatoes, this is when they are easy to buy in large quantities and at a low price, that is, during the harvest season. Or use those that you have grown yourself in the beds and greenhouses.
Pickled tomatoes in jars are good both large and small, cream and even cherry tomatoes. Almost any variety of tomato marinates well.
Delicious pickled tomatoes for the winter with herbs - a simple step by step recipe
I have tried different recipes for marinating tomatoes and found that the ideal proportions of salt and sugar for each one are always different in the end, so you may have to close more than one batch before you find your favorite option. Someone loves sweet pickled tomatoes, someone puts more salt than sugar, and loves salty-sour ones. Vinegar adds its pronounced sourness, but do not forget that the tomatoes themselves contain a large amount of acid.
This recipe is characterized by the fact that the sweetness and saltiness are balanced, and the taste is very rich due to the different leaves and herbs.
For fragrant pickled tomatoes you will need:
- tomatoes - from 2 kg,
- fresh parsley - 2-3 sprigs per jar,
- dill root optional
- celery,
- blackcurrant leaves - 2-4 leaves per jar,
- cherry leaves - 2-4 leaves per jar,
- bay leaf - 2 leaves per jar,
- black peppercorns - 5 peas per jar,
- allspice peas - 5 peas per jar,
- salt,
- sugar,
- 9% vinegar.
Cooking:
1. Prepare the tomatoes, wash them thoroughly. They must be whole, without damaged skin, without green barrels and bottoms. Approximately the same size, but it does not matter.
To marinate the tomatoes better, regardless of the thickness of the skin, take a toothpick and make a few punctures near the stalk itself. These little holes will allow the marinade to seep through.
2. Wash jars with baking soda. Then sterilize them on the stovetop or in the oven. It can also be sterilized microwave oven. Do not forget to sterilize the lids, you can in boiling water. Can't be used in the microwave as they are metal.
Choose the size of the jars yourself, large ones are more suitable for large tomatoes. But keep in mind that an open jar of pickled tomatoes will have to be stored in the refrigerator.
3. Rinse the greens thoroughly and arrange them in jars. The proportions of greens in jars are approximately the same. For each liter of jar volume, you get 1-2 parsley branches, 2 cherry leaves, 2 currant leaves, 4-5 peppercorns, 1 bay leaf.
If you are using 2 or 3 liter jars, proportionally increase the number of leaves inside each.
4. Place tomatoes in each jar. Make it as tight as possible. Save smaller tomatoes for later to make it easier to fit them into the narrower neck of a jar or fill in the gaps between large tomatoes.
5. Now we will measure how much marinade is needed for our tomatoes. To do this, I use my grandmother's wonderful know-how.
To know exactly how much water you need, pour hot water into a jar of tomatoes. You can just boil the kettle for this. Fill the jars to the very edge, so you get the required amount of marinade.
After that, let them stand for about 10 minutes. This will be the sterilization of tomatoes and herbs.
6. Now drain the water from the jars, but not into the sink, but into a separate pan. At the same time, the most The best way to measure the resulting volume of water is to use a measuring jug or a liter empty jar (necessarily sterile). So you will find out how many liters of marinade you can pour into jars of pickled tomatoes and there will be no excess left. Moreover, there will be no shortage. Pickled tomatoes will also turn out to be optimized in terms of economy.
7. In the pan, after measurements, you should get a certain amount of water, from which we will prepare the marinade. Add salt and sugar to the water in this proportion per liter of water: 1 tablespoon of salt and 2 tablespoons of sugar.
Stir it all up and bring to a boil on the stove. As soon as it boils, remove and add vinegar in a proportion of 100 ml per liter of water (this is about 6-7 tablespoons).
Vinegar is usually added to a hot marinade at the very end of its preparation, or even directly into jars. Vinegar should not boil, as this loses its properties.
8. Pour the tomatoes in jars with the finished hot marinade. The liquid should reach the very edge of the jar. Immediately close the lid and roll up. Or screw on if you have screw caps.
After that, turn the jars over and place them on the lid. Check the tightness, if the jar around the lid does not get wet from the seeping brine, then it can be wrapped in a blanket and left to cool for about a day. After that, pickled tomatoes for the winter in jars must be left to ripen. Ready, they will be very tasty and fragrant.
Pickled sweet tomatoes in jars without greens
Good fleshy plum-shaped tomatoes I like to pickle without greens. There is that pickled tomatoes retain only their own taste, something especially attractive. After all, it is very delicious vegetable or, more specifically, a berry. After all, everyone has long known that, from the point of view of botany, a tomato is not a vegetable at all. But we will leave the theory for scientists, let them argue further. And we will study recipes on how to pickle tomatoes for the winter without deepening into what type they belong to.
You can use any tomatoes that are available to you or you yourself have grown on your site. Prepare jars of the required volume. Everyone likes to use different ones, but most often they are liter or three-liter. It depends on how many people will eat tomatoes and where they will be stored. And of course, purchase or find special canning lids. Rolling thin lids and twisting ones are also suitable for pickled tomatoes. The main thing is good sterilization.
For sweet pickled tomatoes you will need:
- small tomatoes - from 2 kg,
- salt - 5 teaspoons (per 1 liter),
- sugar - 5 tablespoons (per 1 liter),
- black peppercorns - 0.5 teaspoon (per 1 liter),
- vinegar 9% - 100 ml (per 1 liter).
Cooking:
1. Sterilize the marinating jars thoroughly. Also boil the lids in pots of water. Five minutes of boiling on the stove will be enough.
2. Wash the tomatoes, pierce holes near the stalk with a toothpick. This is necessary so that the marinade gets under the skin of the tomato and so that it does not burst, but remains intact for the entire shelf life.
Put the tomatoes in jars.
3. Boil water in a kettle and completely pour boiling water over the tomatoes in a jar. Pay attention to how much water was poured out of the kettle. This is easy to determine on the scale of the kettle itself. This way we will know the correct amount of salt and sugar for the amount of water used.
Cover jars with tomatoes and leave for 10-15 minutes.
4. After 10 minutes, carefully drain the water from the jars into the pan. This will be the marinade. Add salt and sugar to the water, taking into account the proportions. A liter of water requires 5 teaspoons of salt and 5 tablespoons of sugar. This will make the pickled tomatoes sweet.
To calculate how much salt or sugar you need, take a calculator or phone. If you get, for example, 1.5 liters of water, then the calculations will be as follows: 5 (spoons) x 1.5 (liters) = 7.5 (spoons). A total of seven and a half tablespoons (table sugar and tea salt) per one and a half liters of water. Substitute the volume of liquid from the jars into this formula and add salt and sugar according to the result.
5. Add pepper to the water and boil it. Stir sugar and salt well. Once turned off, pour vinegar into the pan.
To know the exact amount, use a similar formula: 100 (ml of vinegar) x 1.5 (liters) = 150 (ml of vinegar).
If you don’t have a measuring cup at hand, then an ordinary 50-gram vodka shot will help you. You get 2 cups per liter of water.
6. After that, immediately pour the hot marinade into jars for tomatoes. Close the lids immediately, do not allow to cool. Then, turn the jars upside down and wrap them in a blanket. Now they should cool in this form, it can take 12 hours or more. Can be left overnight.
When you turn the jars over, check to see if the marinade is leaking through the lids!
Pickled tomatoes according to this recipe are very sweet and tender with acetic acidity. Usually, guests and household members cannot even be dragged away from this yummy by the ears. Feel free to put such a treat on the festive table in the form of an appetizer.
Bon appetit!
Pickled tomatoes with garlic "In the snow"
I found this interesting recipe by accident, but immediately became very interested because of the original appearance jars of pickled tomatoes. They reminded me of beautiful souvenir balls with snow inside, which they like to give on New Year. Only here, instead of snow, garlic is used, which envelops the tomatoes in soft white flakes. Much like fluffy snow. And it tasted just amazing. After all, marinades are great friends with garlic.
Recipe for pickled tomatoes with carrot tops
This recipe made a real boom a few years ago, everyone just looked for and tried pickled tomatoes with carrot tops. For a long time, few could boast of having tried such tomatoes with very unusual greens. Everyone is used to the fact that carrot tops are unnecessary “tops” from a tasty and healthy root crop. But few people suspected that there are almost as many vitamins and nutrients in the tops as in the carrot itself. And it gives an unforgettable and incomparable taste. It is because of its richness and originality that no more spices are put in pickled tomatoes with carrot tops. It may seem to some that this is not enough, but believe me, it is not. Tomatoes will turn out unforgettably tasty, and even the remaining marinade can be drunk with great pleasure.
For cooking you will need:
- fresh medium-sized tomatoes - from 2 kg,
- carrot tops - 2 sprigs per 1 liter of jar volume,
- sugar - 4 tablespoons per 1 liter of marinade,
- salt - 2 tablespoons without top per 1 liter of marinade,
- vinegar 9% - 3 tablespoons per 1 liter of marinade.
Cooking:
1. Wash the tomatoes and sterilize the pickling jars. Some recipes say that jars do not need to be sterilized, but I do not neglect this action, because a completely large jar of exploded or fermented tomatoes thrown away is not worth 10 minutes of time spent on sterilization.
Boil the lids.
2. Pack the tomatoes tightly into the jar. In the process, add sprigs of carrot tops so that they are between the tomatoes and along the walls of the jars. The tops are best taken large from large ripe carrots, it will have a brighter and more pronounced taste. Large branches of haulm can be cut into pieces if you use small jars.
3. Boil water in a saucepan or kettle, and then pour it into jars of tomatoes. Leave them for 15 minutes, covered with lids.
If you sterilized jars and lids, and the water was boiling, then it is enough to pour water into the jars once. Then marinade is prepared from the same water.
4. Drain the water from the jars after 15 minutes into the pan and heat again.
Add sugar and salt to the water. Before that, calculate their required number. In the recipe just above, I have already shown a formula by which it is easy to find out how much salt and sugar you need to take for the amount of water you have obtained. Its essence is to take the amount per 1 liter from the list of ingredients at the beginning and multiply by the volume of liquid in liters.
5. Dissolve the salt and sugar in the water, let it boil and remove from the stove. Then add vinegar.
6. Ready with a very hot marinade, pour the tomatoes in jars to the very top edge. The less air left under the lid, the better the pickled tomatoes will keep and the less chance of bacteria getting in.
7. Screw on or roll up the lids on the tomato jars. Turn over and check if the lid is leaking. There may be irregularities and defects in the covers, from which their tightness is lost.
If the jar is still leaking, then the lid must be replaced immediately. To do this, I usually sterilize one more spare lid than I have jars.
8. Wrap the jars of tomatoes in a thick towel or blanket and leave to cool for a day. After that, they can be put away for storage.
Tomatoes marinated for the winter in jars are stored quite reliably both in the closet and in the cellar. But you should not open them earlier than in three months, since the pickling process will continue all this time and the taste will be revealed only by winter.
This and many other recipes show you how to make delicious jar pickled tomatoes, but it's impossible to cover all the options. Therefore, I share only some of them, which I managed to check on my own experience.
Try it yourself, experiment, change spices and herbs, and you will definitely find your favorite recipe for marinating tomatoes.
This year, my tomatoes were not ugly. They were baked in the sun, then they cracked, then they rotted. And only one variety is beautiful, dense, one in one. Only small, a little more than cherry tomatoes.
So I began to puzzle over how to use it
Found a few recipes on the internet. But maybe someone has a proven recipe for homemade small tomatoes. Share pliiiiz.
small pickled tomatoes
Ingredients:
15 small firm tomatoes,
1.5 liters of water,
4 tbsp. l. Sahara,
2.5 st. l salt,
6 black peppercorns,
5 sheets of blackcurrant,
5 cherry leaves
5 bay leaves,
1 bunch of dill florets,
1 st. l. vinegar,
3 sheets of horseradish
garlic
Cooking:
Rinse the tomatoes thoroughly and dry them on a paper towel. At the bottom of a pre-washed and dried jar, put horseradish leaves, half of all greens and 8 cloves of garlic. Pack the tomatoes in tightly, being careful not to squeeze them. Prepare the marinade. Boil water, add salt, sugar, bay leaf and black peppercorns to it. Pour the tomatoes with the resulting marinade, cover with a sterile lid and let stand for 10 minutes. Then pour the marinade back into the pan and boil again. Pour the marinade over the tomatoes again and add the vinegar. Roll up the jars with sterile lids, turn upside down and put in a dark place for a day.
Recipe for pickling small tomatoes
without the use of vinegar, which not only spoils the aroma and taste of tomatoes, but is also harmful to our stomach. In order to stop the fermentation process, alcohol or vodka is used.
1. Select ripe and firm, small tomatoes of two colors - red and yellow. Wash fruits well. Take horseradish and garlic, peel them. Divide the garlic into cloves.
2. Sterilize jars and lids as you normally would. Fill the containers with tomatoes, add horseradish and garlic to each jar.
3. The brine is prepared according to this recipe: 1.5 liters of water you need to take 2 tablespoons of salt, 5 tablespoons of sugar and boil. This amount of brine is enough to pickle about three liter cans of tomatoes.
4. Pour jars of vegetables up to their shoulders with hot brine.
5. Add 1 tablespoon of vodka or 1 dessert spoon of alcohol to each jar.
6. Roll up the jars with metal lids or screw them on.
7. Turn over hot jars and cover with a warm blanket until they cool.
Tomatoes are small, sweet, and ask in the mouth. Jars of canned small tomatoes keep well indoors.
sweet and spicy tomatoes
Not a 3 liter jar:
small ripe tomatoes, 2 onions, 4 cloves of garlic,
3 small sweet peppers
1 hot pepper
fill:
1.5 liters of water, but 2 tbsp. l. 9% vinegar and salt,
4 tbsp. l. Sahara,
3 bay leaves. 7-8 black peppercorns.
Wash and dry all vegetables.
At the bottom of each jar, put the whole pepper, with stalks and seeds, onions, garlic and tomatoes. Pour boiling water over each jar, let stand for 5-7 minutes, drain the water, bring to a boil, add all the ingredients except vinegar, and boil for 5 minutes.
Pour in the vinegar, remove from heat, pour over the tomatoes and roll up.
Cool "under a fur coat" upside down.
Tomatoes in jelly
Tomatoes (about 2 kg), 3 onions, 9 bay leaves, 20 black peppercorns. 3 small heads of garlic, 3 small branches of dill with umbrellas;
for pouring
3.5 + 1 tbsp. water, 2 tbsp. l. with a slide of gelatin. 2 tbsp. with a slide of sugar, 1.5 tbsp. l. without a pile of salt.
1 st. Boil water and cool to room temperature, pour gelatin and leave for an hour to swell. In 3 800-gram carefully washed jars, spread the spices, greens equally and on them - in dense rows of tomatoes. Sterilize the lids. Put the gelatin on the fire and warm it up, stirring all the time and not bringing to a boil until the gelatin dissolves. Strain the resulting solution through a cloth or gauze folded in several layers.
3.5 st. Boil water, salt and sugar.
Pour the gelatin mass into the filling, bring to a boil again and pour over the tomatoes. Cover jars with lids and roll up immediately. Turn over, wrap and let cool.
Subtleties AND NUANCES OF PREPARING TOMATOES
Almost every housewife tries to preserve tomatoes for the winter. This is understandable. What is a table without this appetizing appetizer?
To make the preparation tasty, you need, firstly, medium-sized hard tomatoes, and secondly, high-quality brine. For its preparation, various spices are used, which give the tomatoes an aroma and an unusual taste. The main spice is salt, which determines the duration of storage and the taste of preservation.
Ordinary rock salt, although popular, has its drawbacks: it contains pebbles, dirt, which have a bad effect on the preservation of conservation, in addition, it is contraindicated in hypertensive patients, as it retains fluid in the body, and also does not guarantee tasty and beautiful preparations.
Better to use sea salt. There is no insoluble sediment in it, which allows you to store the workpieces longer. It contains more than 40 micro and macro elements, which, when in contact with tomatoes, help to keep the skin intact and the taste of tomatoes rich.
In addition, you should not be afraid of oversalting with sea salt: vegetables will take as much salt as needed, tomatoes will acquire a piquant taste, and pickles and preserves with sea salt will not retain fluid in the body. Delicious preparations for you!
STERILIZATION
This is a way to preserve food products without significantly changing their taste and color.
Sterilization of canned food in glass containers, followed by immediate corking with tin lids, is very convenient at home. It provides the necessary tightness and long-term storage of canned products. At home, canned food is sterilized mainly at the boiling point of water.
Vegetable marinades can be sterilized at a water temperature of 85°C. In this case, they need to be kept in the sterilizer 2 or even 3 times longer than if the water temperature were 100 °C.
Sterilization is carried out in a special sterilizer or in a large saucepan, on the bottom of which wooden sludge is first placed and metal grate to avoid cracking of jars during sudden temperature changes.
Water is poured into the pan so much that it covers the shoulders of the jar, i.e., 1.5-2 cm below the top of the neck of the container.
The temperature of the water before immersing the cans ranges from 30-70 °C and depends on the temperature of the canned food - the higher the temperature of the canned food, the higher the water temperature in the sterilizer should be.
The sterilizer with the jars placed in it is put on a strong fire, covered with a lid and the water is brought to a boil. Boiling water during sterilization should not be violent [the fire should be reduced enough to just maintain boiling], the sterilization time is counted from the moment the boil begins.
The first sterilization step [bringing the water to a boil] should be as short as possible in order to reduce the cooking time of the product and avoid overcooking the canned food. So, the time of heating water to a boil during sterilization of half-liter and liter jars is 1 5 minutes, three-liter - 20 minutes.
The duration of the second stage of sterilization depends on the acidity and consistency of the product - liquid products sterilize 10-15 minutes, and thick 2 hours or more.
It takes less time to sterilize acidic products, since the acidic environment does not encourage the development of bacteria.
The size of the container is also important - the larger it is, the longer the sterilization takes,
At the end of sterilization, the jars are carefully removed from the pan with special tongs, immediately rolled up and the sealing is checked for leaks. The sealed jars are placed upside down on a dry towel for air cooling.
I was so fascinated by the topic of preparations for the winter that I continue to share delicious recipes with you. Probably not a single housewife misses the opportunity to cook pickled tomatoes for the winter, because such a beautiful appetizer disappears from the table in the first place. We have friends who are especially fond of pickled tomatoes. So, knowing this weakness, I try to put this dish next to them - invariably the plate turns out to be empty. And the hostess is pleased, because it means that she did not work in vain. In addition, I want to look for new recipes and cook according to them in order to continue to surprise friends and relatives.
You will lick your fingers pickled tomatoes for the winter - a recipe with a photo
One of my favorite recipes, tomatoes are consistently delicious. We will pickle the tomatoes with carrot tops, which apparently gives sweetness and a surprisingly pleasant taste to the tomatoes. I give the recipe for a large batch, but if you pickle a little, then divide by 10 and get the amount of ingredients per 1 liter of water.
Ingredients:
- tomatoes - 10 kg
- carrot tops - 2 bunches
- garlic - 2 heads
- black peppercorns
- water - 10 liters
- salt - 1 cup
- sugar - 6 cups
- vinegar 9% - 3 cups
- Let's start with cans. We wash the jars with warm water and soda and put in the oven to sterilize.
2. Since we have a lot of marinade, we will cook it first to save time. We put a large saucepan for the marinade on the fire, pour 10 liters of water, add sugar, salt. After the water boils, pour the vinegar and turn off the gas.
3. While the marinade is cooking, prepare the vegetables. Rinse tomatoes with warm waterso that they do not crack, we pierce in the area of \u200b\u200bthe stalk with a toothpick.
4. We wash the carrot tops and dry them a little. Cut the garlic into small circles.
5. We put carrot tops and tomatoes in hot jars at the bottom, sprinkling them with garlic and pepper.
Place the largest tomatoes on the bottom of the jars, and the smallest ones on top.
6. Pour the tomatoes with boiling marinade up to the neck of the jar.After a few minutes, the tomatoes will absorb some of the liquid, so you will need to add a little marinade to the jars and immediately roll up the boiled lids.
7. We turn the jars upside down and wrap them in a warm blanket until they cool completely.
Sweet pickled tomatoes for the winter in liter jars
The name itself speaks for itself - there is much more sugar in the recipe than salt. The brine of such tomatoes is so tasty that it is drunk to the last drop. I'm not talking about tomatoes anymore - they just disappear right away.
Ingredients:
- tomatoes (for 3 liter jars about 1 kg 700 gr.)
- black peppercorns
- Bay leaf
- water - 1.5 liters
- salt - 1 tbsp. l.
- sugar - 1 cup
- vinegar 9% - 100 ml
- We prepare jars and lids in advance. We sterilize the jars over steam or in the oven, and boil the lids.
- Tomatoes choose small and preferably firmer. We wash the tomatoes and pierce them with a toothpick near the stalk or fork and put them in jars. And you need to pierce them so that they do not burst when heated. Although to be honest, it doesn't always work out. But the main thing is that they are tasty.
3. Pour boiling water over the tomatoes, you can directly from the kettle. We drain the hot water from the cans after 10-15 minutes. Then pour the water from the cans into the pan and prepare the marinade from it.
4. Add salt, sugar, bay leaf and black pepper to 1.5 liters of water, bring to a boil, and lastly add vinegar. Pour the tomatoes in jars with this marinade and close the lids boiled in advance.
Pickled tomatoes for the winter without sterilization - a recipe for 1 liter jar
A simple recipe, we sterilize the jars in advance so that you do not have to boil the tomatoes later. and what is the best way to choose, I wrote in one of my past articles.
Ingredients:
- tomatoes (per 1 liter jar) - 300 gr.
- sweet pepper - 1/2 pc.
- black peppercorns - 10 pcs.
- Bay leaf
- garlic - 2 cloves
- greens - dill, blackcurrant leaves and basil
We prepare the marinade for 1 liter, and it is enough for 2 liter jars:
- water - 1 liter
- salt - 1 tbsp. l.
- sugar - 3 tbsp. l.
- vinegar 9% - 70 ml
- We put dill umbrellas, black peppercorns, bay leaf, blackcurrant and basil leaves in prepared jars at the bottom. Dip garlic cloves into each jar.
2. Put the tomatoes in jars, try to be tighter. Stick to the rule - put more tomatoes down, smaller ones up. In the middle we place sweet pepper cut in half or strips. Pour the tomatoes in jars with boiling water from the kettle, cover with a lid and leave for 10 minutes.
3. Drain the water into a saucepan, each liter jar contains about 0.5 liters of water. This means that 1 liter of marinade is enough for two liter jars.
Very handy for draining hot water from a jar of vegetables, use a special plastic lid with holes
4. Bring the water to a boil, add salt, sugar and vinegar. Marinade again pour tomatoes in jars and close with metal lids.
5. We turn the jars upside down and wrap them in a warm blanket. So until the cans are completely cooled.
Pickled cherry tomatoes for the winter you will lick your fingers - a recipe with a photo
In the summer I plant cherry tomatoes in flowerpots and almost always get a good harvest. They grow well both on the balcony and on the street. I like to pickle such small tomatoes for three reasons: firstly, they do not burst when heated, and secondly, it turns out to be a “one-toothed” snack, and thirdly, they look much more beautiful on the festive table.
Ingredients:
- cherry tomatoes - 3 kg
- sweet pepper - 2 pcs.
- garlic - 1 head
- onion - 2 pcs.
- chilli
- black peppercorns
- Bay leaf
- greens - dill, blackcurrant leaves, cherries, horseradish
Marinade for a 3-liter jar (water will be about 1.5 liters):
- sugar - 4 tbsp. l.
- salt - 1.5 tbsp. l.
- vinegar 9% - 4 tbsp. l.
- At the bottom of pre-sterilized jars, lay out spices (pepper, bay leaf, garlic), greens. Onion cut into half rings and also put on the bottom of the jars. Add chili pepper to taste.
2. Pack tomatoes tightly into each jar. We cut the bell pepper into strips and try to put them on the sides in a jar (it’s more beautiful).
3. Pour boiling water over the tomatoes, cover with lids and let stand for 10 minutes. After that, drain the water and prepare the marinade. Add salt and sugar to the water, bring to a boil and pour the marinade over the tomatoes in jars. Pour the vinegar directly into the jars.
4. We roll up the cans with metal lids and turn them upside down. We cover with a warm blanket.
5. We are waiting for a reason to enjoy delicious tomatoes.
Pickled Green Tomatoes for the Winter - You'll Lick Your Fingers Recipe
So it turned out that the tomatoes did not have time to ripen this cold summer, they remained green. You can collect them and hold them at home on the windowsill, or you can prepare wonderful blanks for the winter. This video shows 3 great pickled green tomato recipes.
Tomatoes in the snow with garlic for the winter
This recipe is for lovers of original and new recipes. Due to the fact that we add a lot of garlic here, the tomatoes are obtained, as it were, under white snow. And in this recipe we use cherry tomatoes.
Ingredients:
- cherry tomatoes (per 1 liter jar) - 500 gr.
- finely chopped garlic - 1.5 tsp
- allspice
- mustard seeds - 0.5 tsp
Marinade for 1 liter of water (2 liter jars):
Please note that from 1 liter of marinade two liter jars of tomatoes are obtained
- salt - 1 tbsp. l.
- sugar - 3 tbsp. l.
- vinegar 9% - 4 tsp (if you have vinegar essence 70% - 1/2 tsp)
- We wash the tomatoes and pierce with a toothpick in the place of the stalk. Arrange spices and tomatoes in sterilized jars.
2. Finely chop the garlic. The easiest way to grind garlic is with a blender.
3. Pour boiling water into jars, drain the water after 10 minutes. Put garlic and mustard seeds on top of the tomatoes in a jar.
4. Prepare the marinade separately - add salt, sugar to the water, bring to a boil. Pour the tomatoes with marinade, and pour vinegar directly into the jar from above.
5. Close the lids, turn over and cover with a warm blanket.
Pickled tomatoes for the winter with citric acid - recipe for 1 liter
We do not always want to add vinegar for pickling. But acid is required for safe storage in jars. You can replace vinegar with citric acid, you can use aspirin. This recipe suggests using citric acid.
Pickled tomatoes prepared according to these recipes will decorate your table, and guests will definitely ask for more. There are many more delicious recipes and pickled tomatoes, and salty, and salads, and various sauces. After all, a tomato is a versatile vegetable that is suitable for almost all preparations. I would like to continue this topic.
And from you, dear readers, I look forward to your comments and comments. write, because Feedback very important to improve the content of my blog. And thanks for reading to the end.
2017-06-20Soon we will start making blanks from tomatoes. We offer a selection of simple and very delicious sunsets from tomato. Take note!
1. Lightly salted tomatoes are quick
Products:
1. Black peppercorns - 2 pcs.
2. Allspice - 2 pcs.
3. Dill - 1 bunch
4. Horseradish - 0.5 pcs.
5. Garlic - 2 cloves
6. Salt - 1.5 tbsp. spoons
How to cook lightly salted tomatoes quick:
All the indicated amount of ingredients is calculated for 1 liter of finished
product!
1. Put the washed tomatoes in a jar. Try to choose small and mature tomatoes.
2. In each of the jars, add dill along with stems, blackcurrant leaves (2-3, no more) and horseradish.
3. Add also a few cloves of garlic and pepper.
4. We prepare the pickle for our tomatoes like this. Measurements of salt and sugar are placed in it, based on the volume: 1.5 tablespoons of salt are needed per liter, and sugar - one teaspoon.
5. Cook the brine and cool a little, then pour it into a jar of tomatoes.
6. Close the jars with a lid.
Lightly salted tomatoes are quick ready for use in two days.
2. Homemade tomatoes canned with garlic
Products:
1. Garlic - 5 cloves
2. Dill - 10 gr.
3. Black peppercorns - 8 pcs.
4. Carnation - 2 pcs.
5. Vinegar 9% - 100 ml.
6. Sugar - 4 tbsp. spoons
7. Tomato (tomato) red - 1 kg.
How to cook homemade canned tomatoes with garlic:
1. A sprig of dill, 2 cloves of garlic, pepper, put cloves on the bottom
sterilized jar.
2. Wash the tomatoes and put them tightly in a jar, shifting them with the remaining garlic.
3. Pour boiling water over the tomatoes and let them cool to room temperature.
4. Carefully pour the water from the tomato into a saucepan, add salt and sugar. Bring to a boil.
5. Pour vinegar into the jar in which our tomatoes are located.
6. Pour boiling water from item 4., roll up. Our tomatoes canned with garlic are ready.
3. Lick your fingers tomato recipe
Products:
1. Tomato (tomato) red - 3 kg.
2. Garlic - 8 cloves
3. Onion - 2 pcs.
4. Vegetable oil (sunflower) - 3 tbsp. spoons
5. Parsley (greens) - 1 bunch
6. Water - 1 liter
7. Vinegar 9% - 50 ml.
8. Salt - 1 tbsp. the spoon
9. Sugar - 3 tbsp. spoons
10. Black peppercorns - 1 pinch
11. Allspice - 1 teaspoon
12. Bay leaf - 1 pc.
How to cook tomatoes "You will lick your fingers":
1. Put chopped parsley and garlic on the bottom of a clean jar, and then pour in the calcined vegetable oil.
2. With a toothpick, we pierce small holes in the stalk of tomatoes. This will ensure that they do not burst and are well saturated with marinade.
3. Carefully place dry tomatoes and onions on the greens, which were previously cut into rings. By the way, if you come across large tomatoes, you can cut them in half.
4. Now we need to boil the marinade (we add vinegar only after
after turning off the fire), and after that we pour our tomatoes.
5. Sterilize the tomatoes for 15 minutes, and then roll them up.
4. Tomatoes with horseradish, pickled in Siberian style
Products:
1. Tomato (tomato) red - 10 kg.
2. Garlic - 300 gr.
3. Horseradish root - 3 pcs.
4. Dill - to taste
5. Currant leaves - to taste
6. Black peppercorns - to taste
7. Salt - 70 gr.
8. Water - 10 liters
How to cook Siberian pickled tomatoes with horseradish:
1. Rinse the tomatoes and let them dry, peel the horseradish root and
pieces. Peel the garlic.
2. Rinse the greens and currant leaves, leave to dry.
3. Sterilize the jars, put currant leaves, spices, herbs, a few cloves of garlic and pieces of horseradish on the bottom of each. Spread tomatoes and another layer of seasonings in a jar.
4. For marinade, boil water, add salt and mix. Let the marinade cool and pour over the tomatoes while still warm.
5. Tomatoes with horseradish, pickled in Siberian style, are hermetically sealed with lids and cooled in 2-3 days in a cool place.
5. Pickled tomatoes
Products:
1. Water - 1 liter
2. Salt - 1 tbsp. the spoon
3. Vinegar 70% (Essence) - 10 gr.
4. Sugar - 3 tbsp. spoons
5. Celery - to taste
6. Carrots - 100 gr.
7. Tomato (tomato) red - 1 kg.
How to cook pickled tomatoes:
1. Peel the carrots and cut into oblique slices, pepper
rinse, de-seed and cut into slices. Garlic also
clean. Wash the celery leaves.
2. Put celery, peppercorns and garlic on the bottom of the jar. Rinse the tomatoes and carefully lay them on top, lay the carrots and peppers on the sides.
3. Prepare the filling, for this mix water, vinegar essence,
salt, sugar. For a three-liter jar, you will need 2 liters of filling.
4. Pour the tomatoes and let them brew for 15 minutes, drain and pour
a second time and roll up immediately.
5. Cool the jars with a thick towel. You can store pickled tomatoes at room temperature.
"Home kitchen" wishes you bon appetit!