Tomatoes marinated for the winter - simple, tasty and beautiful

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The hungry nineties, when many of us, in order to "survive", had to grow potatoes and onions in our dachas, have passed, leaving an unpleasant "aftertaste". More precisely, the rejection of vegetable gardens as places of slave labor and everything connected with it, including conservation. But in vain, because besides the fact that it’s nice to show off your culinary talent to your friends, it’s also insanely beautiful when it comes to tomatoes. Tomatoes pickled for the winter are simple, and most importantly, delicious.

Let's start with the basics and remember that a nightshade vegetable is rich in acids, which are an excellent preservative. As a result, you don't have to worry about your banks exploding. All the work will not go in vain if just a few important nuances are observed:

1. Tomatoes pickled for the winter do not need to be supplied with a huge amount of vinegar essence.

2. It is necessary to harmoniously combine the acid in the vegetable and sugar. Most often, tomatoes in our country are sour, as they do not have enough sun, as a result, the taste suffers. ForFor best results, add more sugar. A combination of 1: 4: 2 can be called a classic, that is, four tbsp. spoons of sugar and just two s alts.

3. The taste will be richer if you preserve them not “solo”, but make an assortment.

That seems to be all the recommendations. Then it all depends on you and your imagination. We suggest you try to cook delicious pickled tomatoes for the winter according to several recipes, observing only one preservation rule. To do this, you will need to put all the ingredients in a clean, dry jar, according to the recipe, pour boiling water over it and leave to cool. The ideal temperature is one at which you can easily take the container with your hands without burning yourself (about 40 degrees). Then drain this water, and immediately fill the contents of the jar with boiling brine to the edge of the dish. Close with lids. Turn the jar upside down and wrap it in a blanket, leaving it in this position until it cools completely.

First pickled tomato recipe

For the winter, "closing" a scattering of cherry tomatoes (although any variety will do) is as easy as shelling pears. At the bottom of a liter jar, put half a coffee spoon of black peppercorns, allspice and (required) cloves with coriander. Dill seeds optional. Cut into large pieces two cloves of garlic and a couple of cloves of pepper (you can use both sweet and chili, you can do both). Add bay leaf. Lay the tomatoes on top. Preserve with classic brine (1:4:2) with one teaspoon of 9% vinegar.

Second recipe

Tomatoes marinated for the winter in their own juice are made according to the same recipe as the previous version, with the exception of brine. His recipe requires replacing ordinary water with tomato juice while maintaining the remaining proportions and following the recommendations. By the way, it is better to squeeze out the necessary liquid not with the help of a juicer, but by scrolling the vegetables through a meat grinder and throwing them into a colander. After a little mixing of the mass, you will have the perfect puree for spicy adjika and thick juice with pulp for brine.

Third recipe

The last option is tomatoes marinated for the winter with vegetable oil (another name for "You'll lick your fingers") and a standard set of spices. Ripe vegetables are poured with classic brine with the addition of three tablespoons of oil per liter of liquid.

We have brought you three of the most classic options. It is up to you to create any improvisation on a given topic.