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Pickled tomatoes, recipes with photos

Someone likes pickled tomatoes, someone pickles – I love this vegetable in any form, regardless of the method of processing. Much can be said about the usefulness of tomatoes – they have a beneficial effect on the cardiovascular system and skin color, remove toxins, etc.

Marinated tomatoes – a great snack that is present on almost any table. And my sister-in-law cooks borsch only from them, she never uses plain tomato paste or juice, and borsch is incredibly tasty.

I like it when tomatoes have a sweetish taste, but at the same time they are moderately salty. The onion is also present in the recipe – in the marinade it does not become soft at all, but remains firm, crunchy and absolutely not bitter. At first I thought that they put it for the taste and smell of pickle, but then it turned out that throwing it out was a crime.

So, you will need (on one three-liter jar):

Onions – 2 medium heads
Greens – parsley, dill, horseradish leaves and currants
Vinegar – 100ml
Garlic – 2 heads
Salt – 3 tbsp. Sugar – 6 tbsp., Black and allspice peas
Vinegar 9% – 100ml

So, carefully wash the tomatoes and clean the stalks. Fruits better to take medium-sized, medium-sized. I really like the variety of cream, but not very small. Yellow tomatoes are also suitable, as long as the skin is not damaged, otherwise the contents will drain into the jar.

I, as I have already said, do not sterilize the cans — I take them clean and dry. At the bottom we place a standard set of greenery, or rather, half of it – large-cut horseradish leaves (I take about 4 large leaves per 1 jar);

black currant leaves (8-10 small leaves); Dill (ideally, umbrellas, but I only had greens) can be finely cut and not slightly torn with hands, parsley (it gives a special flavor) and garlic cloves.

Onions should be peeled and cut into large (approximately 7mm thick) circles so that they do not break up. Place a few pieces on the bottom of the jar to the green.

Now we begin to put the tomatoes in the jar, try to keep as little space as possible between the fruits. If you want it to be not only tasty, but also beautiful, fruit should be laid inside the stalks.

When you fill the half of the container, place a jar of onion and a sprig of parsley close to the walls of the jar. If you like pickled Bulgarian pepper, you can add it – cutting the fruit into thin long strips. I do not belong to pepper lovers, so I limited myself to only tomatoes.
We continue to stack tomatoes, but do not forget to leave some free space at the neck, so that there is a place for greenery.

Put in the jar the remaining greens and garlic.

As in the case of cucumbers, I decided to experiment with tarragon – I added several branches to one of the cans.

Do not forget to make the appropriate mark in the winter to evaluate the results of the experiment.

Now proceed to the marinade. Bring the water to a boil, first take about 3 liters, pour out the excess later. Pour boiling water into the jars at the very neck, leave for 10-15 minutes.

Carefully pour the water into an empty pan and put it back on the fire. It should be very careful not to get burned (because the jar is hot) and not to miss the contents of the jar in the pan. I used a special nozzle on the can (I don’t even know what it is called; its purpose was one of the great mysteries of my childhood). That is why we did not add pepper-peas together with greens, because it will leave the jar with water.

We repeat the procedure – pour boiling water into the jars, wait 10-15 minutes, return the marinade to the pan and, while it boils again, add salt to the jars – 3 tbsp. and sugar – 6 tbsp.

Then turn the vinegar. In order not to be mistaken, I used a measuring cup.

In each jar generously pour black and fragrant pepper (on a big pinch).

Now it is necessary to fill in the boiling marinade and roll up the cans with a sealer key.
The banks turned upside down should be wrapped up and left for a day or two. Then they can be moved to a more convenient place to store and look forward to the winter.

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