It is difficult to find a hostess who does not make preparations for the winter. Pickled tomatoes are the most popular among the wide variety of canned foods. The best recipes, tips and subtleties of recipes, read on.
Recipe content:
- How to pickle tomatoes for the winter - the subtleties of cooking
- Pickled tomatoes without sterilization
- Pickled tomatoes sweet
- Pickled tomatoes in honey marinade
- Pickled Instant Tomatoes
- Pickled spicy tomatoes
- Pickled hot tomatoes
- Video recipes
Every caring housewife makes pickled tomatoes for the winter. Only those who do not prepare canning at all do not procure them. In winter, it is so nice to open a jar of spicy aromatic tomatoes. This is a delicious appetizer and a pleasant addition to the dishes of the everyday and festive table. Blank recipes are passed down from generation to generation. Many families have recipes, tips and tricks from grandmothers and great-grandmothers. Today, there is so much experience in pickling tomatoes that modern hostesses can only choose the best options.
How to pickle tomatoes for the winter - the subtleties of cooking
Tomatoes are made sour, sweet, spicy. It depends on the selected spices and herbs added to the jar. They are good on their own and as an addition to many other dishes. They are added to pizza, lagman, pickle, hodgepodge, soup frying. They are stored much better than cucumbers, because in addition to adding vinegar to the marinade, tomatoes contain natural acid, so the jars practically do not explode. Although the procurement and requires compliance with all requirements.
- Tomatoes of any maturity are suitable for canning: red, pink, brown, green. The fruit should be small, firm, free from dents or damage. The preference should be given to fleshy varieties with dense skin, then during heat treatment they will not burst and will not become limp in jars. The smaller the fruit, the easier it is to place it in the jar and the better it is to keep its shape during heat treatment. If the tomatoes are large, they are cut into slices. Such tomatoes will give their juice to the brine.
- Before canning, tomatoes are not soaked, but only washed with cold water. The stalks are removed, and this place is pierced with a toothpick. This is done so that the skin of the fruit does not burst when pouring boiling water.
- If desired, peel the skin of the tomatoes before canning. To do this, the fruits are slightly cut crosswise, dipped in boiling water for several minutes and immersed in cold water. After that, the skin is easily removed.
- The classic spices are used: dill, parsley, basil, celery, bay leaves, pepper, horseradish, garlic. Cucumbers, bell peppers, onions will improve the taste of tomatoes. Cucumbers are pre-soaked for several hours and the ends are cut off. The chopped onions are blanched, and the bell peppers are cut in half, removing the seed chambers with seeds. The greens are sorted out, removing the rotten yellowed twigs, and washed in several waters. Sometimes rarer products are used: grapes, plums, currants, gooseberries or lemon. They will give the brine a pleasant sweetish aftertaste.
- A clean container is a guarantee of the long-term preservation of pickled tomatoes. Banks are washed with soda, rinsed and sterilized over steam, placing them on a kettle with an open lid and boiling water. Jars are also pierced in the oven or water is poured and kept in the microwave. After boiling, the water is poured out, the jar is turned over and placed on a towel to glass the liquid. The lids are washed with baking soda and boiled in a saucepan with water for 3-5 minutes.
- The marinade will be needed in half the size of the container. You can more accurately measure the amount of water by putting tomatoes in jars, pour water over it and pour it into a container through a nylon lid with holes. Having done this with all the jars, add a little more water in reserve, then put sugar and salt.
- Pour the tomatoes to the edges of the jar so that there is practically no room for air. Despite the fact that acetic acid is present in the workpiece, which kills microorganisms, molds can multiply in the presence of air.
- Vinegar is added to the container just before sealing.
- Pickled tomatoes can be canned with or without sterilization. In the latter case, it is imperative to follow all the rules of sanitation.
- Banks must be completely and hermetically closed.
Knowing and considering all these secrets, you will get beautiful and aromatic pickled tomatoes. Well, then we will tell you about the best recipes so that you can make blanks with pleasure and enjoy the fruits of your labor all winter.
Pickled tomatoes without sterilization
How to quickly pickle tomatoes when there is not a lot of cooking time. The recipe without sterilization is the best recipe for the laziest and busiest housewives.
- Calorie content per 100 g - 15 kcal.
- Servings Per Container - Three 3 Liter Tins
- Cooking time - 1 hour
Ingredients:
- Tomatoes - 1.5 kg
- Garlic - 5 cloves
- Dill - 2 umbrellas
- Black peppercorns - 6 pcs.
- Bay leaf - 2 pcs.
- Horseradish - 1/4 of a leaf
- Celery - 1 sprig
- Water - 1, 1 l
- Vinegar essence 70% - 1 tsp
- Bulb onions - 1 pc.
- Salt - 2 tablespoons
- Sugar - 1 tablespoon
Step by step preparation of pickled tomatoes without sterilization:
- Pick tomatoes of the same size, wash and tear off the stalks.
- Sterilize the jars and place the tomatoes tightly, put spices and spices between them.
- Pour boiling water over the contents for 20 minutes. Put a nylon cap with holes on the jar and pour this water.
- For the marinade, put the salt and sugar in a saucepan of water and boil for 5-10 minutes.
- Pour the boiling marinade over the tomatoes and add the essence.
- Roll the jars hermetically with lids, turn them upside down, wrap them in a warm blanket and leave to cool completely.
Pickled tomatoes sweet
How to marinate tomatoes deliciously? For this, it is enough to add only bell pepper. Such a blank will look unusual on the table, and the taste will turn out spicy sweet.
Ingredients:
- Tomatoes - 2, 2 kg
- Bulgarian pepper - 1 pc.
- Water - 1.6 l
- Salt - 60 g
- Sugar - 150 g
- Vinegar 9% - 2 tablespoons
Cooking sweet pickled tomatoes step by step:
- Wash mature tomatoes and remove the stalks.
- Cut the washed bell pepper in half, clean the seeds and cut lengthwise into slices.
- Place the tomatoes tightly in sterile jars, distributing the pepper between them.
- Pour boiling water over the tomatoes, cover with lids and wait 20 minutes.
- Close the jar with a nylon lid with holes and drain the water through it into the pan.
- Add sugar, salt, vinegar and spices.
- Boil the marinade and pour over the tomatoes.
- Seal with sterile caps.
- Turn the jar upside down, wrap it in a warm blanket and leave to cool completely.
Pickled tomatoes in honey marinade
Learn how to deliciously marinate tomatoes in a gourmet honey marinade. Such tomatoes can not only be consumed on their own, but also used in salads, second and first courses.
Ingredients:
- Tomatoes - 2 kg
- Onions - 200 g
- Honey - 100 g
- Fruit vinegar - 50 g
- Salt - 50 g
Step by step cooking of pickled tomatoes in honey marinade:
- Peel the onion and cut into thin half rings.
- Chop the tomatoes with a fork near the stalk and place in sterilized jars, sprinkling with chopped onions.
- Make a marinade: Boil water, honey, vinegar and salt.
- Pour the tomatoes with marinade, close the lid and place in a container with boiling water.
- Sterilize for 10 minutes and reseal.
Pickled Instant Tomatoes
How to pickle tomatoes quickly and easily, at the same time, so that the appetizer turns out to be spicy and diversifies the daily menu. The recipe below will help save cooking time, while the tomatoes will come out fragrant and tasty.
Ingredients:
- Tomatoes - 600 g
- Garlic - 3-4 cloves
- Onions - 1 pc.
- Basil - bunch
- Parsley - a bunch
- Olive oil - 60 ml
- Soy sauce - 1 tablespoon
- Honey - 1 tsp
- Ground black pepper - 0.5 tsp
- Salt - 1 tablespoon
- Sugar - 1, 5 tablespoons
- Mustard - 0.5 tsp
- Wine vinegar - 2 tablespoons
Step by step preparation of pickled instant tomatoes:
- Wash the tomatoes and cut into wedges.
- Finely chop the garlic and herbs, chop the onion in half rings.
- For the marinade, combine vinegar, honey, oil, soy sauce, salt, pepper, sugar, mustard.
- Combine tomatoes, onions, garlic and herbs in a bowl.
- Pour the vegetable mass with marinade, mix and put in sterile jars.
- Cover with lids, sterilize for 10 minutes and roll up tightly.
Pickled spicy tomatoes
For spicy pickled tomatoes in a jar, use the natural acid of the tomatoes. And the bonus of the preparation: in the end, you get two dishes. The first is tomatoes with a natural flavor. The second is delicious juice or ready-made sauce.
Ingredients:
- Tomatoes - 15 pcs.
- Water - 1.5 l
- Garlic - 8 cloves
- Black pepper - 6 peas
- Laurel - 5 leaves
- Black currant leaves - 5 pcs.
- Cherry leaves - 5 pcs.
- Horseradish leaves - 3 pcs.
- Dill inflorescences - bunch
- Sugar - 4 tablespoons
- Salt - 2, 5 tablespoons
- Vinegar - 1 tablespoon
Step by step cooking of spicy pickled tomatoes:
- Wash the tomatoes, dry them and prick them with a toothpick.
- Put horseradish, cherries, currants, half dill, garlic and tomatoes in a sterilized jar.
- Lay the leftover dill on top.
- Boil water for the marinade, add peppercorns, laurel, sugar and salt.
- Pour the marinade to the tomatoes, cover with a sterilized lid and leave for 10 minutes.
- Then pour the marinade into a saucepan, boil and pour over the tomatoes again.
- Pour in the vinegar and screw in the lids.
- Turn the jars upside down and cool in a dark place.
Pickled hot tomatoes
The recipe for spicy pickled tomatoes for the winter with citric acid is considered the most harmless preservative than vinegar. Even children can eat such tomatoes, because their taste is more delicate.
Ingredients:
- Tomatoes - 1 kg
- Hot pepper - 4 pods
- Water - 3 l
- Garlic - 1 head
- Parsley - a bunch
- Celery root - 0.5 pcs.
- Salt - 6 tablespoons
Step by step preparation of spicy pickled tomatoes:
- Wash the tomatoes, dry and prick with a fork at the stalk.
- Cut the garlic cloves in half.
- Peel the celery and cut into slices.
- Cut the hot pepper pods with a knife.
- Boil water, add salt, mix and cool slightly.
- Place a few tomatoes at the bottom of a sterilized jar. Spread some celery, garlic, parsley, hot pepper on top. Add another layer of spiced tomatoes. Continue repeating the procedure, filling the container to the top.
- Pour the marinade into the jar so that it overflows slightly. Cover with a lid and leave in the room for 6 days. Then boil the marinade and seal the jars for the winter.
Video recipes:
