Pickled sweet and sour tomatoes

Sweet and sour tomatoes are harvested by many for the winter, since a wide 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 harvesting, as well as personal secrets for most housewives, there are general rules for preserving tomatoes. Following these rules guarantees not only the preservation of preservation, but also a tasty – and healthy – dish as an end result.

Let’s name some of these rules:

1. Cooking utensils must be thoroughly washed and sterilized. Alternatively, you can simply pour boiling water into them.
2. Tomatoes and herbs are washed as thoroughly as possible before preservation, spoiled specimens are thrown away.
3. Let the tomatoes dry before cooking.
4. For the best result, tomatoes are sorted according to the degree of maturity, as well as by size.
5. In order not to violate the integrity of the jars, they are sterilized immediately before harvesting, since the brine is poured exclusively into warm jars.
6. To prevent the tomatoes from bursting, you can pre-cut them or pierce them with a fork. Often pierce the top of the tomato – the stalk.
7. So that the preservation does not deteriorate, the jars must be closed as tightly as possible. To check, turn them upside down and see if the brine has leaked.
8. To avoid dishes bursting from temperature changes, it must be wrapped until it cools completely.

Sweet and sour tomatoes without sterilization

As a rule, pre-sterilization of cans during the preservation process is indispensable, since, otherwise, the likelihood that they will explode increases. However, some recipes still allow the use of unsterilized dishes.

To prepare sweet and sour tomatoes, you will need the following ingredients (based on a 3-liter container):

• 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 a 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%;
• approximately 2 liters of water.

Preparation:

1. The jars are thoroughly washed, scalded with boiling water, ideally they are also sterilized, but in this case, sterilization can be dispensed with. Lids are sterilized.
2. Tomatoes and greens are washed as thoroughly as possible. You can pre-soak them in water for 20-30 minutes. Tomatoes are pierced.
3. Boil water and let it cool slightly.
4. Spread garlic, peppercorns, parsley and dill umbrellas in a container.
5. Spread the vegetables as tightly as possible, with dense and large ones placed closer to the bottom, and lighter ones are left on top.
6. Pour boiling water, cover with a lid or towel and leave for 10 minutes.
7. Drain the liquid into a separate pan, add sugar, salt and vinegar and bring to a boil.
8. After dissolving the salt and sugar, the liquid is re-poured into jars and closed.

Pickled sweet and sour tomatoes with spices and garlic

In principle, this recipe is close to the classic one, that is, written above, and is very variable. The choice of seasonings used, as well as their quantity, remains with the cook, but it is important to remember that you cannot overdo it with cloves and bay leaves – the brine acquires a bitter aftertaste instead of the desired sweet and sour. As spices, you can use basil, parsley, rosemary, hot pepper, cloves.

You will need:

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

You will also need a deep saucepan, as this recipe requires re-sterilization.

Preparation:

1. Sugar, salt, half peppercorns and two bay leaves are poured into the water, vinegar is poured in and put on fire – this is the marinade. Separately from it, ordinary water is boiled.
2. Vegetables are thoroughly washed, soaked, punctured. The greens are washed. The onion is cut into rings.
3. Greens, one bay leaf, onion, allspice and half pepper are laid out in a container. Then lay out the tomatoes. Pour boiling water over and leave for 15 minutes. Drain the liquid.
4. Boiled marinade is poured.
5. Pour warm water into a deep saucepan so that it covers the jars by three-quarters. A wooden board is placed at the bottom, then the jars are put out and the water is brought to a boil. After boiling, leave the jars for 3-4 minutes, then carefully remove them.
6. Roll up blanks and leave to cool.

Sweet and sour pickled tomatoes with horseradish and currant leaves

For sweet and sour preservation, you will need:

• tomatoes;
• currant leaves, a three-liter jar usually takes 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 tablespoons;
• aspirin – 1 tablet;
• about two liters of water.

Preparation:

1. Water is boiled, jars and lids are sterilized.
2. Currant and horseradish leaves are laid at the bottom.
3. Tomatoes are washed and pierced. Lay out in a container.
4. Throw peeled and chopped horseradish, pepper, garlic, bay leaf into the jar (it is better to throw it earlier, somewhere in the middle of laying out the tomatoes), add sugar, salt and a tablet, then pour in the 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 dill umbrellas;
• black pepper – 4 peas;
• one bay leaf;
• Bulgarian pepper cut into slices – 3-4 slices, to taste;
• greens – to taste;
• water – three liters – one and a half liters for marinade and for heating jars and vegetables;
• a tablespoon of salt;
• 3 tablespoons of sugar%
• citric acid – 1 teaspoon.

How to cook:

1. The jars are washed and sterilized, the lids are sterilized. Water for heating jars and vegetables – it is better to take a little more, about two liters – put on fire.
2. The vegetables are washed, the stalk of the tomatoes is pierced. The pepper is cut into slices. Dill is washed.
3. Dill, garlic, pepper and lavrushka put on the bottom. Lay tomatoes and pepper slices on top. Pour boiling water, cover with lids and leave.
4. While the tomatoes are infused, make a marinade: mix salt, sugar and citric acid in water, bring to a boil and cook for another 3-4 minutes.
5. The previously poured water is drained and the finished marinade is poured.
6. Glass containers are rolled up, covered and left for 6-12 hours.

Recipe for Pickled Sweet and Sour Tomatoes with Peppers

Ingredients for a 3 liter can:

• 1,5 kg of tomatoes;
• bell pepper – 2-3 pieces;
• half the head of garlic;
• 3 tablespoons of 9% vinegar, can be replaced with two tablespoons of citric acid;
• 1,5 liters of water in doubled quantity – for warming up and for the marinade;
• 3 tablespoons of salt and 8 tablespoons of sugar;
• black peppercorns – 8 peas;
• spices (dill, basil, thyme, etc.) – to taste.

Cooking.

1. Glass containers are washed and sterilized. Lids are sterilized. They boil water.
2. The vegetables are washed, then the pepper is cut into slices, the stalk is pierced to the tomatoes.
3. Put vegetables together with garlic cloves in a jar and pour in 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 brine to boil.
5. Drain the first water, pour the finished marinade into the jars. Vinegar is also added there.
6. Roll up, wrap, leave to cool.

Sweet and sour tomatoes for the winter with herbs

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

Canned sweet and sour tomatoes with lemon

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

You will need:

• currant leaves – 10-12 pieces;
• Tomatoes – 1 kg;
• garlic – 3-4 cloves;
• one bay leaf;
• 3-4 dill umbrellas;
• black pepper – 8 peas;
• 4 tablespoons of sugar;
• a tablespoon of salt;
• 1,5–2 liters of water.

Preparation:

1. The jars are washed, sterilized, the lids are also sterilized. Water is put 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 the boiled water. Jars are covered with lids and left for 15 minutes.
4. Drain the liquid back into the pan, send sugar and salt there, bring to a boil and completely dissolve the grains.
5. Squeeze the juice from a lemon and pour it into a jar. Pour the brine into it.
6. Preservation is rolled up, wrapped, allowed to cool completely.

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

For cooking you will need:

• a kilogram of tomatoes;
• one bay leaf;
• garlic – 2-3 cloves;
• black pepper, you can add fragrant pepper to taste, peas – 4-5 peas each;
• cumin – a few grains;
• cinnamon – at the tip of a teaspoon, this is about one fifth or 1 stick;
• peeled horseradish root 2–3 cm long;
• 2 Art. l salts;
• 6 Art. liter. sugar;
• vinegar 9% – a tablespoon;
• water – one and a half liters.

Cooking.

1. At the bottom of thoroughly washed and sterilized dishes spread cumin, lavrushka, chopped horseradish, garlic, pepper and pour cinnamon.
2. Washed tomatoes with stalks removed are pierced in several places and placed in a jar.
3. Pour the tomatoes with previously boiled water. Cover jars with lids and let steep for 15 minutes.
4. Salt and sugar are poured into the pan, the marinade from the jars is poured into the same place and boiled until the sugar and salt are completely dissolved.
5. Pour vinegar and brine into a jar.
6. The jars are hermetically sealed, wrapped and left for 6-10 hours – until completely cooled.

Shelf life of sweet and sour tomatoes

When closed, pickled tomatoes keep for about a year. When opened, the shelf life in the refrigerator is limited to two to three weeks.

Conclusion

Sweet and sour tomatoes for the winter are a great option for homemade preparations and not only because of the taste. This type of preservation is also popular because the variety of existing cooking options allows each culinary specialist to choose the right recipe for himself or come up with it on his own.