Recipes

Marinated sweet and sour tomatoes

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Sweet and sour tomatoes for the winter are harvested by many, since a large variety of recipes allows everyone to choose the appropriate method of preservation.

Secrets of harvesting sweet and sour tomatoes for the winter

Despite the existence of many options for procurement, as well as personal secrets for most housewives, there are general rules for the conservation of tomatoes. Following these rules guarantees not only the preservation of preservation, but also a delicious - and healthy - dish as an end result.

Let's call some of these rules:

  1. Ware for blanks must be thoroughly washed and sterilized. Alternatively, you can simply pour boiling water into them.
  2. Tomatoes and greens before washing, washed as carefully as possible, spoiled specimens discarded.
  3. Tomatoes are allowed to dry before cooking.
  4. For best results, tomatoes are sorted by degree of maturity, as well as by size.
  5. In order not to violate the integrity of the cans, they are sterilized immediately before harvesting, since the brine is poured exclusively into warm jars.
  6. To prevent tomatoes from bursting, you can pre-cut them or pierce them with a fork. Often pierce the top of the tomato - the stem.
  7. To preserve not deteriorated, the banks must be closed as tightly as possible. To check them, turn them upside down and see if the brine has leaked.
  8. To avoid bursting from the temperature of the dishes, it must be wrapped until it cools completely.

Sweet and sour tomatoes without sterilization

As a rule, it is impossible to do without preliminary sterilization of the cans during the preservation process, since otherwise the probability that they will explode increases. However, some recipes still allow the use of unsterilized dishes.

Important! If the sterilization stage is lowered, the dishes should be washed as thoroughly as possible. It is best to use soda for this.

To prepare sour-sweet tomatoes you will need the following ingredients (based on a capacity of 3 liters):

  • one and a half kilograms of tomatoes;
  • 1-2 bay leaves;
  • 3-5, depending on size, dill umbrella;
  • black peppercorns - 5-6 peas;
  • a third of the head of garlic, to taste, you can take from 2 to 5 cloves per jar;
  • 2 tablespoons of sugar and salt (40-50 g);
  • 1-1.5 tablespoons of vinegar 9%;
  • about 2 liters of water.

Cooking:

  1. Banks are thoroughly washed, scalded with boiling water, ideally also sterilized, but in this case you can do without sterilization. The caps are sterilized.
  2. Tomatoes and herbs washed as carefully as possible. You can pre-soak them in water for 20-30 minutes. Tomatoes are pierced.
  3. Boil water and allow it to cool slightly.
  4. Spread in a container of garlic, peas, pepper and lavrushka and dill umbrellas.
  5. Spread vegetables as tightly as possible, and dense and large lay closer to the bottom, while lighter ones are left on top.
  6. Pour boiling water, cover with a lid or towel and leave for 10 minutes.
  7. Pour the liquid into a separate saucepan, add sugar, salt and vinegar and bring to a boil.
  8. After dissolving the salt and sugar, the liquid is re-poured into the cans and closed.

Marinated tomatoes sweet and sour with spices and garlic

In principle, this recipe is close to the classic, that is, written above, and is very variable. The choice of seasonings used, as well as their number, remains behind the cook, but it is important to remember that it is impossible to overdo it with cloves and bay leaves - the brine acquires a bitter taste instead of the desired sweet and sour. As spices, you can use basil, parsley, rosemary, hot pepper, cloves.

Important! If hot pepper is used in the recipe, it is removed from the stem and the seeds are washed and cut into slices or rings.

It will take:

  • 1-1.5 kg of tomatoes;
  • allspice peas - 5-6 peas;
  • black pepper - 8 peas;
  • bay leaf - 3 pieces;
  • 2-3 cloves of garlic;
  • onions - 1 small head;
  • parsley - a few twigs to taste;
  • basil, thyme - to taste;
  • water - about two liters;
  • 2 tablespoons of sugar;
  • tablespoon of salt;
  • 3 tablespoons of vinegar 9%.

A deep pan will also be needed as this recipe requires re-sterilization.

Cooking:

  1. Sugar, salt, half peppercorns and two bay leaves are poured into the water, vinegar is poured in and put on the fire - this is marinade. Separately boil ordinary water from it.
  2. Vegetables are thoroughly washed, soaked, make punctures. Greens washed. Onions cut into rings.
  3. Greens, one bay leaf, onion, allspice and half pepper are placed in the container. Then lay out the tomatoes. Pour boiling water and leave for 15 minutes. Drain the liquid.
  4. Pour boiling marinade.
  5. Warm water is poured into a deep pan so that it covers three-quarters of the cans. A wooden board is placed on the bottom, then banks are placed and water is brought to a boil. After boiling, leave the jars for 3-4 minutes, then carefully remove.
  6. Roll up the workpiece and leave to cool.

Sweet and sour salting of tomatoes with leaves of horseradish and currants

For sweet and sour preserving, you will need:

  • tomatoes;
  • currant leaves, on a three-liter jar usually leaves 10-12 medium leaves;
  • horseradish - leaf and root 3-4 cm long;
  • peppercorns - 3-4 peas;
  • 3-4 cloves of garlic;
  • one bay leaf;
  • salt - one tablespoon;
  • sugar - 2 tablespoons;
  • 9% vinegar - 3-4 spoons;
  • aspirin - 1 tablet;
  • about two liters of water.

Cooking:

  1. Water is boiled, jars and lids are sterilized.
  2. Currant and horseradish leaves are placed on the bottom.
  3. Tomatoes are washed and pierced. Spread into the container.
  4. Throw horseradish, peeled, chopped horseradish, garlic, bay leaf (it is better to throw it earlier, somewhere in the middle of putting tomatoes) in a jar, add sugar, salt and a pill, then pour vinegar.
  5. Boiling water is poured in, hermetically sealed and allowed to cool completely for 10-12 hours.

Sweet tomatoes for the winter with citric acid

Ingredients:

  • tomatoes - 1 kg;
  • 3-4 cloves of garlic;
  • 3-4 large fennel umbrellas;
  • black pepper - 4 peas;
  • one bay leaf;
  • sliced ​​bell pepper - 3-4 slices, to taste;
  • greens - to taste;
  • water - three liters - one and a half liters for the marinade and for warming cans and vegetables;
  • tablespoon of salt;
  • 3 tablespoons sugar%
  • citric acid - 1 tsp.

How to cook:

  1. Banks are washed and sterilized, the lids are sterilized. Water for heating cans and vegetables - it is better to take a little more, about two liters - put on fire.
  2. Vegetables are washed, the stalk of tomatoes is punctured. Pepper cut slices. Dill washed.
  3. Dill, garlic, pepper and Lavrushka put on the bottom. Top lay tomatoes and pepper slices. Pour boiling water, cover with lids and leave.
  4. While tomatoes are infused, make a marinade: salt, sugar and citric acid are mixed in water, brought to a boil and boiled for another 3-4 minutes.
  5. Previously poured water is drained and poured ready marinade.
  6. Rolled glassware, cover and leave for 6-12 hours.

Recipe for pickled sweet and sour tomato with pepper

Ingredients per 3 liter jar:

  • 1.5 kg of tomatoes;
  • Bulgarian pepper - 2-3 pieces;
  • half a head of garlic;
  • 3 tablespoons of 9% vinegar, can be replaced with two spoons of citric acid;
  • 1.5 liters of water in double quantity - for heating and marinade;
  • 3 tablespoons of salt and 8 spoons of sugar;
  • black peppercorns - 8 peas;
  • spices (dill, basil, thyme, etc.) - to taste.

Cooking

  1. Glassware washed, sterilized. The caps are sterilized. Boil water.
  2. Vegetables are washed, then the pepper is cut into slices, the tomatoes are pierced with a stem.
  3. Vegetables with garlic cloves spread in a jar and pour boiling water. Cover and leave for a few minutes.
  4. Salt, sugar and spices are poured into the water for the marinade, waiting for the future pickle to boil.
  5. Drain the first water, pour the ready marinade into the jars. Vinegar is also added there.
  6. Roll up, wrap, leave to cool.

Tomatoes sweet and sour for the winter with greens

Since greens in different types and different quantities are used in most recipes, it is not possible to single out a recipe where she would play the main role. Greens in any form (dill, parsley, basil, rosemary) can be added to almost any recipe of sour-sweet tomatoes - you can use the classic version of pickled tomatoes as a basis - and add them to the marinade or to the jar. The number of ingredients is determined by the desire of the culinary specialist, but, as a rule, 3-4 branches of a plant are enough for a 3-liter container.

Canned sweet and sour tomatoes with lemon

The lemon in this sweet and sour tomato recipe actually replaces vinegar.

It will take:

  • currant leaves - 10-12 pieces;
  • tomatoes - 1 kg;
  • garlic - 3-4 cloves;
  • one bay leaf;
  • 3-4 dill umbrellas;
  • black pepper - 8 pea;
  • 4 tablespoons of sugar;
  • tablespoon of salt;
  • 1.5-2 liters of water.

Cooking:

  1. The jars are washed, sterilized, the lids are also sterilized. Water is set on fire and allowed to boil.
  2. The bottom is lined with currant leaves. Spread dill, pepper, Lavrushka.
  3. Lay the tomatoes and pour in boiled water. The jars are covered with lids and left for 15 minutes.
  4. The liquid is drained back into the pan, sugar and salt are sent there, brought to a boil and the grains are completely dissolved.
  5. Squeeze the juice from the lemon and pour it into the jar. Pour there brine.
  6. Roll up conservation, wrap, allowed to cool completely.

Recipe for sweet and sour tomatoes with horseradish, cinnamon and cumin

For cooking you will need:

  • kilogram of tomatoes;
  • one bay leaf;
  • garlic - 2-3 cloves;
  • pepper black, to taste, you can add allspice, peas - 4-5 peas;
  • cumin - a few grains;
  • cinnamon - on the tip of a teaspoon, it is about one-fifth or 1 stick;
  • peeled horseradish root length of 2-3 cm;
  • 2 tbsp. l salts;
  • 6 tbsp. l Sahara;
  • Vinegar 9% - tablespoon;
  • water - one and a half liters.

Cooking

  1. At the bottom of carefully washed and sterilized dishes spread cumin, Lavrushka, chopped horseradish, garlic, pepper and sprinkle cinnamon.
  2. Washed tomatoes with removed stalks are pierced in several places and put into a jar.
  3. Pour tomatoes previously boiled water. Cover the banks with lids and let it brew for 15 minutes.
  4. Salt and sugar are poured into the pan, the marinade is poured into cans and boiled until sugar and salt are completely dissolved.
  5. Pour vinegar and pickle into the jar.
  6. Hermetically closed banks, wrapped and left for 6-10 hours - until cool.

The shelf life of sweet and sour tomatoes

Unopened pickled tomatoes are stored for about a year. In open form, the shelf life in the refrigerator is limited to two to three weeks.

Important! After twisting the preservation, you must wait 3-4 weeks before eating it.

Conclusion

Sweet and sour tomatoes for the winter - a great option for home-made and not only because of the taste. This type of preservation is also popular because the variety of existing cooking variations allows each cook to choose a suitable recipe for himself or to invent it himself.

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