Czech tomatoes for the winter: recipes with onions, without sterilization, without pepper, with garlic

Content

1 Secrets of making Czech tomato appetizer
2 Bohemian tomatoes with onions for the winter
3 Bohemian tomatoes without pepper - a classic recipe
4 Czech tomatoes without sterilization
5 Bohemian tomato recipe with garlic
6 Bohemian tomatoes with onions and herbs
7 Rules for storing tomatoes in Czech
8 Conclusion

Cooking a snack for the winter "Czech tomatoes" is not particularly difficult, but it can pleasantly surprise both guests at the festive table and your household.

Secrets of making Czech tomato appetizer

It is still not entirely clear why a salad of chopped tomatoes for the winter has come to be called a preparation in Czech. But this recipe has been known for several decades, and its main ingredients are tomatoes, onions and garlic. Over time, the recipe has been modified many times. In particular, the most delicious Czech tomato recipe necessarily includes bell peppers.

At first, sterilization was also one of the mandatory procedures in the manufacture of Czech tomatoes. But over time, a recipe appeared, according to which it is quite possible to do without sterilization.

Many housewives, adjusting to the tastes of their strong half, prefer to cook this original appetizer according to a recipe in which the amount of garlic clearly exceeds the traditional norms. Others choose a fragrant Czech tomato recipe with lots of greens.

In any case, if there are problems with the disposal of juicy and tasty, but too large tomatoes that do not fit in the neck of ordinary glass jars, then you should definitely look at the recipes described below.

There are also several secrets that will help make this blank even more delicious.

First, you can peel the tomatoes off before slicing them. This is very easy to do if, after making two light cuts on the peel, place each tomato for 30 seconds in boiling water, and then for a moment in ice water. True, for this procedure, it is better to choose tomatoes that are especially dense and fleshy, a little unripe is better.

Secondly, Czech pickled tomatoes can acquire the taste and texture of lecho if you pour them not with ordinary pickles, but based on tomato juice (purchased or made by yourself). However, these tricks are more suitable for fans of endless experiments, since they require more time and effort to conduct them.

Bohemian tomatoes with onions for the winter

It is not for nothing that tomatoes in Czech are called very similar in taste to the recipe for pickled tomatoes "you lick your fingers." This is one of the most delicious tomato preparations for the winter.

You need to find:

3 kg of ripe and tasty tomatoes;
1 kg of white or red onion;
1 kg of bell peppers of bright colors (orange, red, yellow);
3 to 6 cloves of garlic (to taste);
10 black peppercorns;
2 liters of water for the marinade;
90 g rock salt;
150 g sugar;
2-3 tbsp. spoons of 9% vinegar;
40 ml of vegetable oil.

And the recipe is not difficult at all:

The tomatoes are washed and cut into easy-to-handle slices.
The onion is peeled from the husk, cutting out all dry places, washed and chopped into thin half rings.
The fruits of the sweet pepper are rinsed, the seed chambers are cut out and cut into thin strips.
Garlic cloves are peeled and finely chopped with a knife.
Important! It is advisable to cut the garlic into pieces, and not grind to a mushy state using a press.
For Czech tomatoes according to this recipe, it is advisable to use jars of not too large volume: 0.7 or 1 liter. They are washed and sterilized in boiling water, in an oven, or in any other convenient way.
Vegetables are placed in prepared jars in layers.Tomatoes first, then onions, peppers, garlic and again in the same order.
It is recommended to make layers of medium size - it will be both more beautiful and tastier.
Making the marinade also does not take much time, so you can make it immediately after placing the vegetables in the jars.
For this, the water is heated, sugar and salt are added. After boiling, pour in oil and vinegar and immediately pour vegetables in jars with boiling marinade.
Cover with metal lids for conservation and sterilize in boiling water for 12 minutes (0.7 L) to 18 minutes (1 L).
After sterilization, the blank is twisted for the winter.

Bohemian tomatoes without pepper - a classic recipe

In its original form, the Czech tomato recipe for the winter consisted exclusively of tomatoes, onions and a small amount of garlic, added to the taste and desire of the hostess.

Thus, this recipe can be called the most traditional way of cooking tomatoes in Czech, and which one will suit your taste more is a matter of individual choice.

The following components can usually be placed in one liter jar:

700-800 g of ripe tomatoes;
1 large onion;
garlic - to taste and desire;
5 peas of allspice;
3 leaves of lavrushka;
1 tbsp. a spoonful of vegetable oil and 9% table vinegar

Marinade filling consists of:

0.5-0.7 liters of water;
25 g salt;
30 g sugar.

If you want to make Czech tomatoes with onions without peppers in a larger volume, the number of ingredients should be increased in proportion to the number of liter cans.

The manufacturing process consists of the following steps:

Peeled garlic and onion, washed under running water.
Rinse the tomatoes, cut out possible damage spots and cut into 4-8 pieces, depending on the size of the fruit.
Even rings or even half rings are cut from onions, with a large head size.
The garlic can be finely chopped with a knife or ground with a press.
Attention! In the latter case, he is able to make the brine unclear.
Garlic is placed on the bottom in sterile jars, then tomatoes and onions are beautifully placed on the very top.
Bring the marinade of water, salt and sugar to a boil and pour over the laid vegetables.
Vinegar and oil are added to the jar on top and put on sterilization for 16-18 minutes.
At the last stage, the jars are twisted and sent to cool in a place where they will not be disturbed.

Czech tomatoes without sterilization

In traditional recipes, harvesting tomatoes in Czech requires mandatory sterilization. But experienced housewives have long established through experiments that, using the method of preliminary heating three times, it is possible to do without the tedious process of sterilization for many.

In terms of the composition of the components, this recipe is practically no different from the very first recipe described in the article. It is only allowed to replace ordinary table vinegar with a more natural apple or wine vinegar.

And the process of making tomatoes in Czech according to this recipe will already be somewhat different, therefore, for clarity, some steps will be illustrated in the photo:

Vegetables are washed and cleaned of all excess in a standard way.
Tomatoes are cut into slices, onions and peppers - into rings or strips, garlic - into small pieces.
Garlic, tomatoes, peppers, onions and so on in layers are placed in sterile jars. Vegetables should be packed tightly, but not over-rammed.
Then the cans are poured over the shoulders with boiling water and left to warm up for 10 minutes.
Water is poured into a saucepan using special devices, heated to 100 ° C and the vegetables in jars are poured back into it.
Warm up for about 10 minutes more and drain the water again.
All spices, salt, sugar are added to it, brought to a boil, vinegar and oil are added and the resulting marinade is poured into jars.
They immediately roll up the sterilized lids and, turning them upside down, wrap them up for additional heating.
In this form, jars with preparation for the winter should stand for at least 24 hours. Only then can they be sent for storage.

Bohemian tomato recipe with garlic

Czech tomatoes for the winter with garlic are especially popular with some housewives who are not indifferent to this very healthy and aromatic vegetable.

What needs to be prepared:

3 kg of ripe tomatoes;
5 large heads of garlic;
1 kg of multi-colored bell pepper;
1 kg of onions of any shades;
15 peas of allspice;
2 liters of water for the marinade;
90 g of non-iodized salt;
180 g sugar;
1 tbsp. a spoonful of vinegar essence;
2 tbsp. tablespoons of vegetable oil.

Important! Please note that according to the recipe for garlic, exactly 5 heads are taken, that is, approximately 400 g.

The manufacturing method is not much different from the traditional one:

Vegetables are washed, peeled, cut into convenient and beautiful pieces.
They are laid out in sterile jars and poured over with boiling marinade.
Sterilized in boiling water or in another convenient way and, rolled up with sterile lids, placed under a blanket to cool.

From the amount of ingredients described in the recipe, ten 700-gram cans and seven liter cans of the blank are obtained.

Bohemian tomatoes with onions and herbs

In this recipe, Czech-style pickling of a tomato is slightly closer to Georgian traditions, probably due to the abundance of fresh herbs and spices.

You will need:

3 kg of tomatoes;
1 kg of onions;
2 heads of garlic;
10 sprigs of fresh parsley and dill along with inflorescences;
5 sprigs of basil;
10 coriander seeds (or a teaspoon of ground powder);
5 peas of allspice and black pepper;
2 bay leaves;
2 liters of water for the marinade;
80 g of salt;
150 g sugar;
1 tbsp. spoon of vinegar and vegetable oil in each liter jar.

The manufacturing technology is exactly the same as in the previous recipes:

Herbs and vegetables are washed, cut and placed in sterile containers.
Water with salt and sugar is boiled along with spices and poured into containers with herbs and vegetables.
At the very end, oil and vinegar are poured into each jar and placed for sterilization.
Then they immediately roll it up.

Rules for storing tomatoes in Czech

But it is not enough to cook tomatoes in Czech the right way, it is also important to preserve them so that you can enjoy the taste of aromatic tomatoes throughout the harsh winter.

Czech tomatoes can be stored both at normal room temperature and in the cellar. The most important thing is that the banks do not stand in the light, therefore they use either lockers or darkened rooms. In such conditions, the workpiece can be stored for several years, although it is usually eaten one of the first.

Conclusion

Bohemian tomatoes are delicious pickled tomatoes for the winter, for which you can use fruits of almost any size, since they will be cut into pieces anyway.