Tomatoes in Georgian for the winter

Georgian tomatoes for the winter are just a small part of a vast family of pickled tomato recipes for the winter. But it is in them that the zest is contained, which attracts the tastes of many people. No wonder Georgian pickled tomatoes are considered one of the most popular snacks for the winter.

How to cook Georgian tomatoes correctly

In the existing variety of tomato preparations for the winter, Georgian recipes are always distinguished by the abundance and variety of herbs included in dishes, as well as the obligatory presence of components that add spice to dishes: hot pepper or garlic, or both at the same time.

The very technology of making pickled tomatoes in Georgian is not much different from the generally accepted one. Recipes often use vinegar or vinegar essence, sometimes they use sterilization, sometimes they do without it.

If there is a need to do without vinegar at all, then citric acid can be used. It serves as an excellent substitute for vinegar in many vegetable preparations, and above all when it comes to tomatoes. To prepare a complete replacement for 6% vinegar, you need to dilute 1 teaspoon of dry citric acid powder in 22 tablespoons of water.

Fruits for the manufacture of tomatoes in Georgian, it is desirable to select strong and elastic. Tomatoes of large sizes will have to be rejected, since only whole fruits are used for preservation according to these recipes. Before filling the jars, the tomatoes should be sorted by size and maturity, so that each jar contains tomatoes with approximately the same characteristics. There are no special restrictions regarding fruit ripeness – only overripe tomatoes should not be used for harvesting for the winter. But unripe, brown and even frankly green ones may well be suitable – there are even special recipes for them, in which their peculiar taste is appreciated.

The variety of herbs used in Georgian cuisine is great, but the most popular for pickling tomatoes are:

• celery;
• dill;
• parsley;
• kinza;
• arugula;
• basil;
• skillful.

Thus, if the herb indicated in the recipe is not available, then it can always be replaced by any of the herbs indicated in the list.

Georgian tomatoes: layout per liter jar

To make it easier to navigate the recipes for cooking Georgian tomatoes for the winter, here is an approximate list of the most common ingredients per one liter jar:

• tomatoes, preferably of the same degree of maturity and size – from 500 to 700 g;
• Bulgarian sweet pepper – from 0,5 to 1 piece;
• small onion – 1 piece;
• garlic – 1 clove;
• carrots – half;
• dill – 1 sprig with inflorescence;
• parsley – 1 sprig;
• basil – 2 sprigs;
• cilantro – 2 branches;
• celery – 1 small sprig;
• black or allspice pepper – 5 peas;
• 1 bay leaf;
• salt – 10 g;
• sugar – 30 g;
• vinegar 6% – 50 g.

Classic Georgian Tomato Recipe

According to this recipe, Georgian-style tomatoes were harvested for the winter 100 years ago.

You should prepare:

• 1000 g of tomatoes of the same maturity and size;
• 2 laurel leaves;
• 2 cloves of garlic;
• 5-8 pcs. cloves;
• 2 tbsp. a spoonful of salt and granulated sugar;
• 5-10 grains of black pepper;
• dill, parsley, savory;
• 1 liter of water for the marinade;
• 60 ml table vinegar.

Harvesting tomatoes in Georgian for the winter is not particularly difficult.

1. Place a third of the spices and herbs in clean liter jars at the bottom.
2. Wash the tomatoes, prick the skin in several places so that it does not burst during the heat treatment.
3. Lay tightly in rows in prepared glass containers.
4. Prepare the marinade by boiling water with salt and sugar, and pour over the tomatoes.
5. Add 30 ml of vinegar to each jar.
6. Cover with pre-boiled lids.
7. Sterilize 8-10 minutes.
8. Roll up for the winter.

Georgian Tomato Quick Cooking

Many housewives dislike the sterilization process, because it sometimes takes too much time and effort. In this case, it makes sense to use the recipe for making quick Georgian tomatoes for the winter.

You will need:

• 1,5-1,7 kg of tomatoes;
• 2 sweet peppers;
• 3 garlic cloves;
• 30 g salt;
• celery, dill, parsley;
• 5 peas of black and allspice;
• 1 bay leaf;
• 1-1,2 liters of water for the marinade;
• 100 ml of vinegar.

Usually, if pickled tomatoes are cooked without sterilization, then they use the three-time pouring method, thus steaming the tomatoes before pouring them with marinade. For a quick recipe, you can use an even more simplified scheme of actions.

• pepper is cleaned of seeds, cut into strips;
• garlic is freed from the husk and finely chopped with a knife;
• greens are crushed in the same way;
• vegetables with herbs are placed in glass containers, poured with boiling water, left for 10-12 minutes;
• at the same time prepare the marinade by adding spices and spices to the water;
• draining the cooled water, immediately pour boiling marinade into jars of tomatoes and instantly twist them with lids to save for the winter;
• leave the jars lid down under something warm for extra natural sterilization.

Georgian spicy tomatoes

This recipe for the winter can be called quite traditional for Georgian tomatoes. After all, hot pepper is an indispensable component of almost any Georgian dish.

To the ingredients from the previous recipe, you only need to add 1-2 pods of hot pepper, depending on the taste of the hostess. But the cooking method remains the same.

Tomatoes in Georgian for the winter without sterilization

The usual process of cooking Georgian tomatoes without sterilization, as already mentioned, consists of three steps.

1. For the first time, vegetables prepared according to the recipe are poured with boiling water up to the very neck (it is allowed that the water even slightly overflows).
2. Cover with sterile metal lids and let steep for 5 to 10 minutes.
3. Water is poured out, for convenience, using special lids with holes.
4. Heat it up to 100 ° C and again pour vegetables in jars, this time for 10 to 15 minutes.
   Attention! The heating time depends on the degree of ripeness of the vegetables – the riper the tomatoes, the less time they should be heated.
5. Pour again, measure its volume and prepare the marinade on this basis. That is, spices and seasonings are added to it.
6. They boil, at the last moment add vinegar or citric acid, and hot marinade is poured over already steamed tomatoes.
7. While the water and marinade are heated, the vegetables in the jars should be under covered lids.
8. The blanks are immediately rolled up for storage for the winter.

Without sterilization, tomatoes for the winter can be prepared in this way according to any recipe described in this article.

Georgian tomatoes with carrots for the winter

If you add 1 large carrot to the ingredients of the instant recipe, then the resulting tomato preparation will acquire a softer and sweeter taste, and even children will enjoy such tomatoes in winter. A detailed video on how exactly you can cook Georgian tomatoes according to this recipe can be viewed below.

Georgian cherry tomatoes

Cherry tomatoes can only be used when fully ripe, so a quick canning method is ideal for them. Because from the sterilization process, the fruits can turn into porridge.

You will need:

• 1000 g cherry tomatoes, possibly different colors;
• 1,5 carrots;
• 1 bulb;
• 2 sweet bell peppers;
• 2-3 garlic cloves;
• arugula;
• dill;
• celery;
• Xnumx g of granulated sugar;
• 30 g salt;
• 60 ml of vinegar;
• 5 peppercorns;
• 1 L of water.

Further, they act according to the technology of the instant recipe.

Georgian Spicy Tomatoes: Basil and Hot Pepper Recipe

The same technology is used for salting tomatoes in Georgian according to this recipe.

It is necessary to find:

• 1500 g if possible the same tomatoes;
• 10 cloves of garlic;
• 2 pods of hot red pepper;
• a bunch of basil and savory;
• 40 g salt;
• black and allspice;
• 60 ml of table vinegar;
• 1200 ml water.

The result is a very spicy snack that must be protected from children.

The most delicious Georgian tomatoes for the winter with cilantro and apple cider vinegar

The same recipe seems to be specially created for lovers of tomatoes with a sweetish aftertaste, while according to Georgian traditions, it is desirable to use only fresh herbs and natural ingredients for its preparation. In particular, apple cider vinegar should be homemade, from natural apples. If it is not possible to find something similar, then it is better to try replacing it with wine or fruit and berry vinegar, but also natural.

You should look for the following components:

• 1,5 kg of tomatoes selected by size and maturity;
• two small or one large onion;
• two bright colors of sweet bell pepper (red or orange);
• 3 garlic cloves;
• beam cilantro;
• sprig of dill and celery;
• 5 peas of allspice and black pepper;
• 3 grains of cloves;
• cinnamon to taste and desire;
• 80 ml apple cider vinegar;
• 30 g salt;
• 70 d Sahara.

And the cooking method is quite traditional:

1. Cut the onion into thin half rings, and the pepper into small strips.
2. Chop garlic into thin slices.
3. Wash the tomatoes and dry on a towel.
4. Chop the greens.
5. In steamed clean jars, put some herbs and spices on the bottom, tomatoes on top, alternating them with peppers, onions and garlic.
6. Top everything with the remaining herbs.
7. Pour the contents of the jars with boiling water, leave for 8 minutes.
8. Drain the water, heat it again to a boil, add sugar, salt, pepper, cloves, cinnamon.
9. Boil the marinade again, pour vinegar into it and pour containers with vegetables into it, which should immediately be screwed with sterile lids for the winter.

Rules for storing tomatoes in Georgian

A Georgian tomato appetizer for the winter can be well preserved in any conditions: on a shelf, in a pantry or in a cellar. The main thing is to provide her with the absence of light and relative coolness. Such blanks can be stored for about a year, although they are usually eaten much faster.

Conclusion

Georgian tomatoes for the winter will especially appeal to lovers of spicy and spicy. Moreover, preparing them is not a particular problem, either in time or in effort.