Pickled sweet tomatoes for the winter
In winter, you want to pamper your home with a variety of pickles and marinades. The more varied the preparations, the better our pets eat them. Today we offer to cook pickled sweet tomatoes for the winter using our recipe with a photo. Canned tomatoes are good as an addition to many dishes: they are eaten with potatoes and salted cereals, they go to meat dishes. Delicious, sweet tomatoes, cooked without sterilization, will please both children and adults.
Our recipe involves garlic and a lot of spices, which will make the marinade not only tasty, but also healthy. Prepare sweet tomatoes with garlic for the winter and you will get a delicious and original meal.
Preservation will take about 1.5 hours. We put the tomatoes in 3-liter jars.
How to make canned sweet tomatoes for the winter without sterilizing
For our preparation, we take red, slightly ripe, tough tomatoes, we try to choose fruits of the same size. Wash the prepared vegetables well, especially thoroughly wash the stalk attachment points in the tomatoes. Dry them slightly from moisture on a paper towel.
At this time, we will deal with the packaging. Wash a three-liter jar by adding baking soda to the water. We rinse it with clean water. Then we sterilize the jar and lid (we did this in the oven at 180C).
Now let's get down to seasonings: wash the herbs prepared according to the recipe for conservation, cut them. Peel and cut the garlic into slices.
We put some of the chopped greens on the bottom of the prepared jar. Add garlic and black pepper (peas) according to the recipe. You can add a couple of carnation buds (who loves it).
Wash the sweet yellow pepper, then remove the seeds, cut into rings and set aside for now. In principle, you can take sweet peppers of any color, but yellow peppers with red tomatoes look prettier.
Now it's time to stack the tomatoes. We prick them with a wooden toothpick. Put some in a glass jar (there should be about half a jar of them), shift them with chopped peppers, herbs and laurel leaves.
Sprigs of parsley do not need to be cut, we put them in a jar whole. Then we put the remaining tomatoes. And so on until the bank is full. Tomatoes should be placed carefully so that there are no voids, but they should not be crushed either.
In order for pickled tomatoes to be stored in an apartment, we will make a triple fill. For the first time, pour the tomatoes folded into a jar with water for about 15 minutes. To do this, boil 1.5 liters of filtered water. Fill the tomatoes with hot, but not boiling water (about 80 C), leave for 15 minutes, covering the jar with a towel. Then the drained water into a saucepan, boil again, pour boiling water over the tomatoes again for about 15 minutes. At the third stage, we make the marinade. Pour salt and granulated sugar into a saucepan according to the recipe, pour water from the jar there, let the marinade boil for 3 minutes. Pour two tablespoons of 9% vinegar directly into the jar, pour 1/2 tsp. mustard seeds. Pour the already boiling marinade into the jar, covering the tomatoes completely with the marinade.
We seal the jar of tomatoes hermetically, turn it over the neck, and then wrap it in a blanket overnight (but not less than 12 hours). Then we open the blanket, let the jar cool in the air. We store in our own basement or in the darkest and coolest place in the apartment.
Sweet pickled tomatoes with onions for the winter in liter jars
If you are not very fond of garlic, prepare sweet tomatoes with onions. Since 3-liter dishes are not always convenient in a small family, we prepare this recipe in small 1-liter jars.
A liter jar is convenient in many cases and allows you to eat sparingly (you don't have to throw away uneaten fruits).
For preservation, take small, tight tomatoes (better varieties of "cream"). You can also take cherry tomatoes and other similar tomatoes. Prepare the jars and wash the tomatoes well.
Onions not only will not overpower the smell and taste of tomatoes, but will add pleasant notes to it.
For each jar, take a dill umbrella, onion (medium size), 3-4 cherry leaves, 1 bay leaf, a sprig of parsley, ½ sweet pepper and 3-4 black peppercorns.
Put cherry leaves, dill umbrella and onion cut into rings at the bottom of the jar. Then add the tomatoes on top (do not forget to prick them), shift them with rings of sweet pepper. Put parsley and bay leaf between the fruits (it will be nice and all the ingredients will marinate better).
It is better to put a couple of cherry leaves on top.
Now boil water, cool slightly (up to 80 C) and pour carefully into the jars. Wrap them well and let stand for 30 minutes. Then drain the water into a saucepan and boil again. Repeat the fill. Let stand again for 30 minutes.
Now we pour the water into the saucepan and prepare the marinade from it. We need to know exactly how much fluid we have. So it needs to be measured. Pour 2 tsp into a saucepan for each liter of liquid. salt and 4 tsp. Sahara. Let it boil. Pour 1 tsp into each jar (in a jar, not water). table vinegar (9%) and pour boiling marinade on top.
And then we seal the jars hermetically and wrap them well for 12 hours.
This preservation can be stored for a long time, you can even 2 years, just store it in a cool and dark place.