Pickled tomatoes for the winter

Pickled tomatoes for the winter

This method of cooking tomatoes will be a great addition to any table. They are distinguished by their rich taste and juiciness. We offer you 7 recipes for their preparation.

Pickled tomatoes for the winter in jars for storage in the apartment

Tomatoes are placed in a jar along with chopped celery, dill umbrellas and garlic. Then everything is poured with brine containing sugar and salt, covered with a saucer and left for three days. The workpiece is stored in the refrigerator or freezer.

Pickled tomatoes for the winter

Ingredients
+5 (servings)
  • Tomato 1 (kilograms)
  • Celery 1 (things)
  • Dill umbrellas 3 (things)
  • Garlic 3 (parts)
  • Water 1 (liters)
  • Salt 2 (tablespoons)
  • Granulated sugar 2 (tablespoons)
Steps
65 min.
  1. How to prepare pickled tomatoes in jars for the winter? First, thoroughly rinse the tomatoes under running water and dry them on a paper towel. Next, we cut out the core so that the brine penetrates inside more easily.
    How to prepare pickled tomatoes in jars for the winter? First, thoroughly rinse the tomatoes under running water and dry them on a paper towel. Next, we cut out the core so that the brine penetrates inside more easily.
  2. We also wash the dill and celery umbrellas well. Peel the garlic cloves and cut the celery into small pieces.
    We also wash the dill and celery umbrellas well. Peel the garlic cloves and cut the celery into small pieces.
  3. Wash the jars in which the tomatoes will be fermented well under running water and pour boiling water over them. At the bottom we put an umbrella of dill, garlic and part of the celery.
    Wash the jars in which the tomatoes will be fermented well under running water and pour boiling water over them.At the bottom we put an umbrella of dill, garlic and part of the celery.
  4. Next, place the tomatoes with the holes facing up. Thus, we alternate them with dill, garlic and celery until the jar is full.
    Next, place the tomatoes with the holes facing up. Thus, we alternate them with dill, garlic and celery until the jar is full.
  5. Pour water into a saucepan, add granulated sugar and salt and put it on the fire. Bring to a boil and cook for 1-2 minutes, stirring occasionally. Fill the contents of the jar with the resulting brine, cover with a saucer and leave to ferment for three days.
    Pour water into a saucepan, add granulated sugar and salt and put it on the fire. Bring to a boil and cook for 1-2 minutes, stirring occasionally. Fill the contents of the jar with the resulting brine, cover with a saucer and leave to ferment for three days.
  6. After this time, the pickled tomatoes will be ready. We store them in the refrigerator for a month. Serve to the table along with the main course. Bon appetit!
    After this time, the pickled tomatoes will be ready. We store them in the refrigerator for a month. Serve to the table along with the main course. Bon appetit!

Pickled green tomatoes for the winter

Tomatoes with garlic, chili peppers, currant leaves, cherries and herbs are placed in the jar one by one. Everything is filled with a brine of water, salt, citric acid, covered with a lid and sent to the cellar for 15 days.

Cooking time: 15 days.

Cooking time: 25 min.

Portions – 10.

Ingredients:

  • Green tomatoes – 1 kg.
  • Drinking water – 1 l.
  • Salt – 2 tbsp. l.
  • Citric acid – 0.5 tsp.
  • Garlic – 3 cloves.
  • Chili pepper - to taste.
  • Currant leaves - to taste.
  • Cherry leaves - 1 handful.
  • Aromatic herbs - to taste.

Cooking process:

1. First, thoroughly rinse the tomatoes and spices under running water. Peel the garlic and cut into thin slices.

2. Wash the jar in which we will ferment the tomatoes under hot water and sterilize it in any convenient way. At the bottom we put 1/3 of the cherry and currant leaves, garlic, chili pepper and other favorite herbs.

3. Place a layer of green tomatoes on top.

4. Next, add all the spices again. Thus, we alternate all the ingredients until they run out.

5.Pour water into a saucepan, add salt and put on fire. Bring to a boil and cook for 1-2 minutes, stirring occasionally. Finally, add citric acid and remove from heat. Pour the resulting brine over the tomatoes and spices and cover the jars with lids. Leave at room temperature until it cools, then put it in the cellar for 15 days, where the tomatoes will ferment. We serve the aromatic appetizer to the table along with the main course. Bon appetit!

Pickled tomatoes for the winter without vinegar

Parsley branches, garlic and tomatoes are placed in sterilized jars. Then everything is filled with a brine of water, salt and granulated sugar, after which it is covered with lids and sterilized. It turns out to be a very tasty snack that will delight you with its color in winter.

Cooking time: 12 hours.

Cooking time: 20 minutes.

Portions – 4.

Ingredients:

  • Tomatoes – 500 gr.
  • Drinking water – 1 l.
  • Granulated sugar – 4 tbsp. l.
  • Salt – 1.5 tbsp. l.
  • Garlic – 2 cloves.
  • Parsley branches – 10 gr.

Cooking process:

1. Before starting cooking, prepare the necessary ingredients. Wash the tomatoes and parsley thoroughly under running water and dry them on a paper towel. Wash the jars in which the tomatoes will be stored under hot water and soda, then sterilize them over steam for 5 minutes. Boil the lids in water for 3 minutes.

2. Peel the garlic and cut it into several parts. Place parsley branches and chopped garlic at the bottom of sterilized jars.

3. Now put tomatoes in jars up to the shoulders.

4. Next, prepare the brine. To do this, pour water, granulated sugar and salt into a saucepan or saucepan.Place the container on the fire, bring the contents to a boil and cook for 1-2 minutes, stirring occasionally.

5. Fill the tomatoes with hot brine to the very top and cover them with lids. Now take a pan, put a towel on the bottom and place the jars on it. Fill everything with hot water, put it on the fire, bring to a boil and sterilize for 10 minutes. Then screw the lids tightly, turn the jars upside down, wrap them in a blanket or blanket and leave them at room temperature until they cool completely.

6. We store ready-made pickled tomatoes in the cellar. Serve to the table along with other favorite dishes. Bon appetit!

Pickled tomatoes in a bucket like barrels

Tomatoes are placed in a bucket along with dill, garlic, horseradish and currant leaves. Then everything is filled with brine containing water, salt, pepper and bay leaf. The tomatoes are covered with lids and left for 3-4 days at room temperature, after which they are removed to a cool place.

Cooking time: 10 days.

Cooking time: 35 min.

Portions – 5.

Ingredients:

  • Tomatoes – 1 kg.
  • Dill greens – 10 gr.
  • Garlic – 3 cloves.
  • Black peppercorns – 5 pcs.
  • Allspice peas – 5 pcs.
  • Bay leaf – 2 pcs.
  • Horseradish leaves – 1 pc.
  • Currant leaves – 3 pcs.
  • Salt – 1-2 tbsp. l.
  • Water – 1 l.

Cooking process:

1. First, prepare the brine for the tomatoes. To do this, pour water into a suitable saucepan, put it on the fire and bring to a boil. Next, add salt, bay leaf and black peppercorns with allspice. Cook for a couple more minutes, remove from heat and send to cool in a cold place.

2. Wash the plastic buckets in which the tomatoes will ferment thoroughly under hot water and dry them with a towel.We also wash the tomatoes along with the herbs.

3. At the bottom of the bucket we place a horseradish leaf, currant leaves, dill, as well as peeled and chopped garlic.

4. Next, pierce the tomatoes at the base of the stalk so that they are salted more evenly. Now we put them in a bucket and put garlic and herbs in the free spaces. Pour the cooled brine over the tomatoes.

5. Now close the buckets with lids and leave at room temperature for 3-4 days until the brine becomes cloudy. For the first two days, you can install oppression from above. After the required time, send the tomatoes to a cold place. They will be ready in a week and a half. We serve delicious tomatoes to the table along with your favorite dishes. Bon appetit!

How to prepare pickled tomatoes with mustard for the winter?

A horseradish leaf, bay leaf, dill branches and tomatoes are placed in a jar. Next, mustard powder and peppercorns are added and everything is filled with brine containing water, salt, sugar and vinegar. The jars are sealed and everything is left at room temperature until cool.

Cooking time: 1 month.

Cooking time: 30 min.

Portions – 6.

Ingredients:

  • Tomatoes – 1 kg.
  • Mustard powder – 2 tbsp. l.
  • Dill - to taste.
  • Garlic – 4 cloves.
  • Black peppercorns – 10 pcs.
  • Horseradish leaves – 2 pcs.
  • Salt – 2 tbsp. l.
  • Granulated sugar – 1 tbsp. l.
  • Vinegar 25% – 1 tsp.
  • Bay leaf – 2 pcs.
  • Water – 1 l.

Cooking process:

1. First, rinse the tomatoes, dill and horseradish leaves well under running water. Peel the garlic. Next, take the tomatoes and pierce them several times with a toothpick or wooden skewer so that they retain their appearance in the future.

2. Wash the jars in which the tomatoes will be stored thoroughly under hot water and soda, and then sterilize them in any convenient way.Now put a horseradish leaf, garlic, bay leaf and dill on the bottom.

3. Place tomatoes on top.

4. Now prepare the brine. To do this, pour water into a suitable saucepan or saucepan, add salt, granulated sugar and put it on the fire. Bring to a boil and cook for a minute, stirring occasionally. Then pour in vinegar and turn off the heat.

5. Pour mustard powder along with black peppercorns into a jar of tomatoes. Next, gently shake the jar so that the mustard is evenly distributed.

6. Now pour the prepared brine into jars and cover everything with sterile lids. Turn them upside down, wrap them in a towel or blanket and leave until completely cool. Then we send the tomatoes to the cellar or refrigerator, where they will have to stand for at least a month until ready. Serve pickled tomatoes to the table along with your favorite dishes. Bon appetit!

A simple recipe for pickled tomatoes for the winter with aspirin

Peppercorns, garlic, bay leaves, dill and parsley are placed in clean jars. Then tomatoes are placed on top, aspirin is added and everything is filled with brine containing water, salt, sugar and vinegar. The jars are rolled up and left at room temperature until completely cooled.

Cooking time: 1 month.

Cooking time: 30 min.

Portions – 8.

Ingredients:

  • Tomatoes – 1.6-1.8 kg.
  • Parsley – 4 branches.
  • Dill – 4 branches.
  • Bay leaf – 2 pcs.
  • Drinking water – 1.5 l.
  • Aspirin – 3 pcs.
  • Table vinegar 9% – 75 ml.
  • Granulated sugar – 75 gr.
  • Salt – 40 gr.
  • Garlic – 4 cloves.
  • Black peppercorns – 3 pcs.
  • Allspice peas – 3 pcs.

Cooking process:

1. First, prepare the jars. To do this, we thoroughly wash them under hot water and soda, and then sterilize them in any convenient way.Now put black and allspice peas, peeled garlic, bay leaf, parsley and dill on the bottom.

2. Wash the tomatoes well under running water, remove the stems and dry them on a paper towel. It is best to choose slightly unripe fruits. Next, pack the tomatoes tightly into the jars with herbs to the very top.

3. Now prepare the brine. To do this, take a suitable saucepan or saucepan, pour water, vinegar into it and add salt and granulated sugar. Mix and send to the fire. Cook, without bringing to a boil, until the salt and sugar are completely dissolved.

4. Place aspirin tablets on top of the tomatoes and fill everything with the prepared brine so that it completely covers the fruits.

5. Close the jars with lids and shake them until the tablets are completely dissolved. Let the contents cool completely at room temperature, then put everything in the cellar or refrigerator. After a month you will get very tasty pickled tomatoes. We serve them to the table along with your favorite dishes. Bon appetit!

Cold pickled tomatoes for the winter

Dill, horseradish, garlic, capsicum, parsley and tomatoes are placed in clean jars. Everything is filled with cold brine and salt, covered with a lid and left at room temperature for 7-10 days. Then the tomatoes are sent into the cold for a month.

Cooking time: 1 month.

Cooking time: 30 min.

Portions – 10.

Ingredients:

  • Tomatoes – 1 kg.
  • Salt – 70 gr.
  • Dill greens - to taste.
  • Horseradish leaves – 1-2 pcs.
  • Horseradish root – 7-8 cm.
  • Garlic – 1 head.
  • Hot chilli pepper – 1 pc.
  • Parsley - to taste.
  • Drinking water – 1-1.5 l.

Cooking process:

1. Wipe the jars in which the tomatoes will be stored with a sponge and wash well under hot water.At the bottom we put dill, horseradish, peeled garlic, parsley and chopped hot pepper.

2. Wash the tomatoes well and place them tightly in jars, alternating them with the remaining herbs, garlic and pepper.

3. Now prepare the brine. Pour cold drinking water into a suitable pan, add salt and mix everything well until the salt crystals are completely dissolved.

4. Pour the resulting brine over the tomatoes and herbs until they are completely covered.

5. Next, cover the jar with a nylon lid and leave at room temperature for 7-10 days. After this time, the brine will become cloudy and there will be bubbles on the surface. Now we put the jars of tomatoes in the cellar or refrigerator, where they will ferment for a month.

6. Ready-made pickled tomatoes turn out vigorous and very tasty. We serve them to the table along with your favorite dishes. Bon appetit!

( 7 grades, average 5 from 5 )
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