Pickled tomatoes with plums

To diversify traditional preparations, you can cook pickled tomatoes with plums for the winter. Two perfectly combined flavors, complemented by spices, will satisfy connoisseurs of pickles.

How to pickle tomatoes with plums

Winter sunsets are only seemingly simple. To get the desired product, you need to know some of the nuances.

1. In order to cook pickled tomatoes with plums, you need to select both products of the same size. They should be tight, not wrinkled and with thick skin.
2. Before placing the products in prepared containers, you need to make punctures in the area of ​​uXNUMXbuXNUMXbthe stalk. Large fruits can be divided into halves.
3. You can add sweet peppers of different colors. Tarragon, sprigs of thyme, dill, cumin, currant and cherry leaves are combined with tomatoes.

Classic recipe for pickled tomatoes with plums

What will be needed:

• tomatoes – 1,5 kg;
• fruit – 1 kg;
• celery – 3 g;
• garlic – 20 g;
• lavrushka – 2 pcs.;
• black pepper peas;
• onions – 120 g;
• sugar – 70 g;
• salt – 25 g;
• vinegar 9% – 50 ml.

How to cook:

1. Wash both fruits. Prick with a fork.
2. Pour spices into prepared glass containers.
3. Evenly dividing, place the main ingredients in jars.
4. To boil water. Pour it into prepared containers. Leave for a quarter of an hour.
5. Return the liquid from the containers to the saucepan.
6. Pour in sugar and salt. Pour in the vinegar. Boil. Remove marinade from heat immediately. Pour into banks.
7. Roll up each container with pre-sterilized lids. Put upside down. Leave for 24 hours. Flip.

Pickled tomatoes with plums and garlic

What will be needed:

• tomatoes – 1 kg;
• fruit – 1 kg;
• lavrushka – 4 pcs.;
• carnation – 10 buds;
• garlic – 30 g;
• sugar – 90 g;
• salt – 25 g;
• Vinegar – 50 ml;
• water – 900 ml.

How to marinate:

1. Wash fruits thoroughly.
2. Process garlic. Cut into thin slices.
3. Arrange the fruits in pre-prepared, washed and scalded jars.
4. Place garlic and spices on top.
5. Boil water in a saucepan. Pour into banks. Let stand for a quarter of an hour, covered with lids.
6. Pour into saucepan. Boil. Repeat the previous step, but keep the water in the jars a little longer.
7. Put the liquid back into the saucepan. Add sugar, salt, boil. Add a liter of water. Bring to a boil again. Remove from fire. Put vinegar.
8. Pour marinade into jars. Roll up. Turn over onto the lid. Cool down by wrapping in a warm blanket.
9. Storage of pickled blanks – in the cold.

Tomatoes for the winter with plums and spices

Ingredients:

• celery (greens) – 2 leaves;
• horseradish (leaves) – 1 pc.;
• dill – 1 umbrella;
• black pepper and Jamaican – 5 peas each;
• onions – 100 g;
• garlic – 20 g;
• tomatoes – 1,6 kg;
• blue plums – 600 g;
• salt – 40 g;
• sugar – 100 g;
• Vinegar – 90 ml;
• cardamom – 1 box;
• juniper berry – 10 pcs.

Preparation:

1. In the prepared sterilized vessels on the bottom, lay out a leaf of celery, horseradish, dill umbrella, both types of pepper, divided in half. Add half the onion, processed and cut into half rings, garlic. Place fruits in containers.
2. Heat water to 100°C. Pour into prepared containers. Hold for five minutes. Strain back into the pot/saucepan and bring back to a boil. Repeat the filling procedure.
3. The third filling in jars is marinade. Salt the boiling water, sweeten, boil again. Add vinegar. Remove from fire. Pour marinade over tomatoes. Roll up. Turn upside down. Wrap with warm cloth. Cool down.

Easy Plum Tomato Recipe

Products:

• tomatoes – 1 kg;
• fruits – 500 g;
• garlic – 30 g;
• black peppercorns – 15 peas;
• salt – 60 g;
• sugar – 30 g;
• vinegar 9% – 50 ml;
• refined oil – 30 ml;
• water – 500 ml;
• celery (greens) – 10 g.

Technology:

1. Wash fruits thoroughly. Process by removing the tails and stalks.
2. Peel the garlic. Rinse celery.
3. Break fruit in half. Remove bones.
4. Put celery on the bottom of sterilized jars. Above – prepared fruits.
5. To boil water. Pour into banks. Cover with metal lids. Let stand 20 minutes.
6. Remove covers. Drain the liquid into a saucepan using a plastic lid with holes.
7. Add black peppercorns to each bowl.
8. Process garlic. Cut into plates. Pour evenly into jars.
9. Pour sugar, salt, refined oil into the drained liquid. Then – vinegar. After boiling, immediately remove from the stove.
10. Pour into banks. Roll up with pre-sterilized lids. Flip. Wrap with a blanket. Cool down.
11. Store in a dark, cool place up to 3 years.

Tomatoes for the winter with plum without vinegar

Prepare:

• tomatoes – 2 kg;
• plums – 500 g;
• lavrushka – to taste;
• black peppercorns – 20 pcs.;
• dill (greens) – 30 g;
• parsley (greens) – 30 g;
• salt – 60 g;
• sugar – 100 g

Process:

1. Sterilize the container in which the workpiece will be stored.
2. Lay, alternating, washed and processed fruits. Put lavrushka, pepper and coarsely chopped greens on top.
3. Boil water in a saucepan. Pour it into jars. Hold for a quarter of an hour. Strain back into the saucepan. Sweeten and salt. Bring to a boil.
4. Pour in the prepared marinade. Wrap up with a blanket. Cool down.
5. Keep refrigerated.

Tomatoes marinated with plums and almonds

What will be needed:

• tomatoes – 300 g;
• plums – 300 g;
• almonds – 40 g;
• filtered water – 500 ml;
• sugar – 15 g;
• salt – 10 g;
• Vinegar – 20 ml;
• hot pepper – 10 g;
• lavrushka – 3 pcs.;
• dill (greens) – 50 g;
• garlic – 5 g.

How to marinate:

1. Wash glassware and wipe dry. Sterilize. Put allspice, lavrushka, chopped dill, garlic, cut into slices on the bottom.
2. Wash the main ingredient. Put mixed with spices in jars up to half the volume.
3. Wash fruits. Dry. Place an almond in place of the pit. Place in containers. Arrange hot pepper rings on top.
4. Pour boiling water into jars. Leave for a quarter of an hour. Return it to the saucepan again. Distribute the norm of salt, sugar and vinegar among the jars.
5. Add boiling water.
6. Roll up. Cover with a blanket. Cool down.

Marinated tomatoes with plums and herbs

What will be needed:

• onions – 120 g;
• black pepper and allspice – 5 pcs.;
• sugar – 120 g;
• plums – 600 g;
• tomatoes – 1 kg;
• Vinegar – 100 ml;
• fresh celery (greens) – 30 g;
• cilantro – 30 g;
• green dill – 30 g;
• dill (umbrellas) – 10 g;
• horseradish – 1 sheet;
• salt – 120 g;
• garlic – 20 g.

How to marinate:

1. Sterilize glass containers.
2. Wash all greens. Lay at the bottom of the jars.
3. Cut the processed onion into rings. Add to the jar along with garlic, divided by slices, pepper and parsley.
4. Wash the main ingredients. Prick with a fork.
5. Put the fruits in a container, evenly alternating.
6. To boil water. Pour into container. Keep 5 minutes, covered with sterilized lids. Return to saucepan. Boil again. Pour into jars and hold for another 5 minutes.
7. Drain the water back into the saucepan. Add salt, sugar. After boiling, season with vinegar.
8. Pour the resulting marinade into the prepared container. Roll up. Flip. Cool down under a blanket.
9. You can pickle tomatoes with any spices to taste.

Harvesting tomatoes with plums and onions

You will need:

• tomatoes – 1,8 kg;
• onions – 300 g;
• fruits – 600 g;
• black peppercorns – 3 peas;
• garlic – 30 g;
• dill;
• lavrushka;
• gelatin – 30 g;
• sugar – 115 g;
• water – 1,6 l;
• salt – 50

How to marinate:

1. Pour gelatin with cold water (250 ml). Set aside to swell.
2. Wash fruits. Break. Take out the bones.
3. Tomatoes and onions process and cut into rings.
4. Put in a glass container, alternating with plums and herbs. Sprinkle peppercorns and parsley between layers.
5. Sweeten the water, salt and boil. At the very end, add gelatin. Mix. Boil. Remove from stove.
6. Pour the containers with the resulting mass. Cover with lids.
7. Put in a saucepan, on the bottom of which put a cloth napkin. Pour in warm water. Sterilize.
8. Carefully remove the balloons. Roll up. Cool down.

Rules for storing tomatoes pickled with plums

1. In order for the pickled workpiece not to deteriorate, it is necessary to store it in a dark, cool place. It is good to use a cellar or basement. If not, then a refrigerator will do.
2. The containers must be sterilized, not forgetting the lids.
3. When properly stored, pickles do not deteriorate for up to 3 years.

Conclusion

Pickled tomatoes with plums for the winter is one of the best preparations. Besides the fact that it has a unique taste, it is stored for a long time. This is important, because many people want to keep the blanks until the next season.