In a small amount, ethyl alcohol does not affect the taste and smell of tomatoes, but it retains the initial shape of tomatoes (the fruits do not spread) and increases the shelf life several times, preventing fermentation (swelling of cans) and mold. Canned tomatoes with vodka are hard and slightly crunchy, and the finished marinade is non-alcoholic – there is less alcohol than in kefir.
The method is suitable for harvesting ripe red tomatoes of any variety for the winter. Small and medium-sized fruits are preserved whole, large ones are cut into pieces, but they must be ordered separately from the whole ones. Instead of vodka, you can add alcohol diluted with water or moonshine without the smell of fuselage.
Ingredients:
- red tomatoes – a three-liter jar;
- water – 7 glasses;
- salt – 2 tablespoons;
- sugar (sand) – 4 tablespoons;
- bay leaf – 3 pieces;
- Garlic – 2 cloves;
- black pepper – 10 peas;
- cloves – 5 pieces;
- red ground pepper – 1 pinch;
- vinegar 9% – 1 tablespoon;
- vodka – 1 tablespoon;
- oak or cherry leaves – 5 pieces (optional).
The addition of leaves makes the tomatoes more fragrant and crunchy.
vodka tomato recipe
1. Prick the washed tomatoes 1-2 times with a toothpick or fork near the stalk, then put them in a three-liter jar, without tamping them much.
2. Pour hot boiled water over the tomatoes. To prevent the jar from bursting from a sharp temperature drop, first fill up to half, and after 1-2 minutes – completely.
3. Prepare the brine: mix water, leaves, salt, sugar, garlic, bay leaf, black peppercorns, cloves and red pepper in a saucepan. Bring the mixture to a boil.
4. Drain the water from the jars, then add the hot brine and cover with a metal lid.
How to sterilize tomatoes
5. Put kitchen towels or a thick cloth folded in 5-6 layers on the bottom of a large saucepan. You can use a wooden grate. Put the jars on a cloth or wire rack, fill the pan with warm water (the temperature is about the same as that of the brine). Water should cover the jar up to the shoulders so that after boiling, the liquid from the pan does not get under the lid. Bring the water in a saucepan to a boil, then reduce the stove power to a minimum. Sterilize the tomatoes for 20 minutes, avoiding the rapid boiling of water.
Alternative sterilization methods:
- in the oven – put the jar covered with a metal lid in a cold oven, set the temperature to 120 ° C, after boiling the brine, stand for 20 minutes, then carefully remove;
- in the microwave – put the jar without a lid in the microwave, turn on full power, after boiling the liquid, sterilize for another 2 minutes.
Rolling up and storage
6. Add vodka and table vinegar to a sterilized jar of tomatoes. Roll up the lid, turn upside down and leave until the marinade has cooled to room temperature, then return to its normal position.
Ready preservation can be stored at room temperature for up to 4 years.
