Contents
Put fresh tomatoes in jars with spices and herbs (lavrushka, parsley, etc.), pour boiling brine and roll up with sterilized lids.
How to pickle tomatoes
Products for a 3-liter jar
Medium tomatoes – 1,5 kilograms
Bay leaf – 2 pieces
Black pepper – 10 peas
Dill – 3 umbrellas with seeds
Garlic – 5 teeth
Horseradish – 1 small sheet
Currant leaves – 3 pieces
Cherry leaves – 3 pieces
Salt – 1 rounded tablespoon
Sugar – 1-2 tablespoons
Vinegar essence – 2 teaspoons
Preparation of products
1. Wash 1,5 kg of medium sized tomatoes, approximately 12 pieces.
2. Free 5 garlic cloves from dry shells, cut each into 4 pieces.
3. Leaves of horseradish, currants and cherries (to taste, additionally put celery, lavrushka) chop with a knife or tear with your hands.
5. Place garlic, dill umbrellas, horseradish leaves, currants and cherries on the bottom of a three-liter jar. Put 10 black peppercorns and 2 bay leaves there.
6. In a jar, one to one, put the tomatoes.
How to cook marinade
1. Pour cold water into a jar of tomatoes to determine the required amount of brine.
2. Drain the water from the jar into a saucepan, add one tablespoon of salt and 1-2 tablespoons of sugar.
3. Bring the marinade to a boil over medium heat and pour into a jar of tomatoes.
4. Cover the jar with a lid and leave for 15 minutes to warm the tomatoes initially.
Pickling tomatoes
1. Pour the cooled brine into a saucepan, boil and pour into a jar of tomatoes.
2. The brine should reach the top of the jar. If there is less brine, add boiling water, which should be ready by this time.
3. Pour 2 teaspoons of vinegar essence into a jar, which immediately roll up with a metal lid.
4. Turn the jar upside down. See if brine is leaking from it. Place the jar with the lid down and wrap with a warm cloth. Leave to cool for 8 hours.
Turn the jar over and place it in storage.
How to quickly pickle tomatoes
Products
Tomatoes – 15 pieces of medium size
Garlic – 5 teeth
Dry dill – 1 pack
Water – 1,5 liters
Salt – 2 tablespoons
Sugar – 5 tablespoons
Hot red pepper – 1 piece
Acetic essence 80% – 1 teaspoon
Making quick pickled tomatoes
1. Wash and chop 15 medium tomatoes with a toothpick.
2. Peel 5 cloves of garlic and cut each clove into 4 pieces.
3. Wash 1 fresh hot red pepper and cut into rings along with the seed box. You can take a dried pod and break it into pieces.
4. Pour 1,5 liters of water into a saucepan, add 2 tablespoons of salt, 5 tablespoons of sugar, bring the marinade to a boil over medium heat and boil for a minute.
5. In another saucepan, tightly, one by one, put the tomatoes. Pour marinade over. Put the saucepan on very low heat and cook the tomatoes for 10 minutes, avoiding bubbles.
6. Stop cooking, add dry dill, garlic and hot pepper. Pour in 1 tablespoon of vinegar essence.
7. Put oppression in a saucepan – a plate of a suitable size so that the tomatoes are completely covered with marinade.
8. Let the saucepan with tomatoes cool and put in a cool place.
In a day, the early ripening pickled tomatoes are ready.
Delicious facts
– It is better to take coarse salt. Fill a tablespoon with salt (and sugar) with a small slide.
– Put tomatoes in a jar tightly, but try not to crush. A three-liter jar filled with tomatoes contains about 1,2 liters of brine.
– Vinegar essence can be added to the boiling brine, but it is better to pour it under the lid of the jar just before capping. In this case, it will be possible to avoid the spread of the smell of vinegar in the room. 80% vinegar essence can be replaced with 9% vinegar, but you need to take it 9 times more. You can do without vinegar at all, 3 teaspoon in a 1-liter jar, pour in just before adding the marinade to the tomatoes.
– Dill umbrellas with seeds are taken for pickling – they give a more pronounced taste and smell. Cherry leaves, containing a lot of phytoncides and tannins, are added so that canned food is better stored, and the tomatoes themselves do not lose their shape and are elastic.
– Banks and lids must be pre-washed with hot water and baking soda. Thoroughly washed jars do not need to be sterilized. Three-liter jars of pickled tomatoes should be closed with metal lids using a seaming machine.
– When pickling tomatoes for long-term storage, they use not only the double pouring method (used in the recipe), but also sterilization. To do this, cover the jars with tomatoes, covered with hot brine, and put them in a wide saucepan, which is filled with boiling water, so that it reaches the shoulders of the jar. Heat over low heat for 15 minutes, then remove the jars, pour in the vinegar essence and seal with lids. With this method of preparation, you do not need to wrap hot jars with a blanket.
– The calorie content of pickled tomatoes is about 16 kcal / 100 grams.
– Pickled tomatoes, if eaten in moderation, are useful because contain lycopene, a red carotenoid pigment with antioxidant properties.
– You can put the whole garlic in the recipe, but if you cut it anyway, it will give all its spiciness to the marinade.
How to pickle tomatoes with thick fillet
Products
Tomatoes (strong ones are most suitable) – from 1,5 kilograms
For marinade for 3 liters of water
Bulgarian pepper – 2 pieces
Garlic – 5 cloves
Bitter pepper – half a pepper
Dill – 1 branch
Onions – 2 pieces
Vegetable oil – 3 tablespoons
Salt – 3 tablespoons
Vinegar 9% – 200 milliliters
Sugar – 7 tablespoons
How to deliciously pickle tomatoes
1. Pour 3 liters of water into a saucepan, add 2 tablespoons of salt, 7 tablespoons of sugar. 2. Put a saucepan on the fire and bring the marinade to a boil with occasional stirring (salt and sugar should completely dissolve).
3. Wash and dry the tomatoes with a napkin.
4. Pour vinegar in a thin stream (so as not to pour out of the pan), stir the marinade and turn off the heat.
5. Peel and cut the garlic into slices.
6. Wash the pepper, peel off the stalk, partitions and seeds, and cut into thin shavings.
7. Pour the slightly cooled marinade into jars.
8. Cover a saucepan with a diameter larger than the diameter of the jar with a towel, cover with water and put on fire.
9. Carefully put a jar of marinade in this pan – it is necessary that the jar in which the marinade is poured “up to the shoulders” coincides in level with the water poured in the pan. It is also important that the temperature of the water in the jar and the pan is approximately the same.
10. Heat water in a saucepan until steam forms, then boil 3-liter jars – 15 minutes, 2-liter – 10 minutes.
11. Add tomatoes, peppers, garlic and seasonings.
13. Close the jars, cool slightly and put away for storage.