Georgian tomatoes for the winter

Winter Georgian tomatoes are just a small part of a vast family of winter pickled tomato recipes. But it is in them that the zest is enclosed that attracts the tastes of many people. It is not for nothing that Georgian pickled tomatoes are considered one of the most popular snacks for the winter.

How to cook tomatoes in Georgian the right way

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

The very technology of making pickled tomatoes in Georgian is not very different from the generally accepted one. Recipes often use vinegar or vinegar essence, sometimes sterilization is used, 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 especially 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 style are desirable to select strong and resilient. Large tomatoes 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 the same jar contains tomatoes with approximately the same characteristics. There are no special restrictions regarding the ripeness of the fruits - only overripe tomatoes should not be used for harvesting for the winter. But unripe, brown and even frankly green 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;
• cilantro;
• arugula;
• basil;
• savory.

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

Tomatoes in Georgian: layout on a liter jar

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

• tomatoes, preferably of the same degree of maturity and size - from 500 to 700 g;
• sweet Bulgarian pepper - from 0.5 to 1 piece;
• small onion - 1 piece;
• garlic - 1 slice;
• carrots - half;
• dill - 1 branch with an 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.

The classic Georgian tomato recipe

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

You should prepare:

• 1000 g of tomatoes of the same maturity and size;
• 2 bay leaves;
• 2 cloves of garlic;
• 5-8 pcs. carnations;
• 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 of table vinegar.

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

1. Put a third of the spices and herbs on the bottom in clean liter jars.
2. Wash the tomatoes, chop the peel in several places so that it does not burst during the heat treatment.
3. Place tightly in rows in a prepared glass container.
4. Prepare the marinade by boiling water with the addition of 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 for 8-10 minutes.
8. Roll up for the winter.

Fast Georgian Tomato Cooking

Many housewives dislike the sterilization process, as 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 cloves of garlic;
• 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 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 procedure.

• peppers are cleaned of seeds, cut into strips;
• the garlic is freed from the husk and finely chopped with a knife;
• the greens are chopped in the same way;
• vegetables with herbs are placed in glass containers, poured with boiling water, left for 10-12 minutes;
• simultaneously prepare the marinade, adding spices and spices to the water;
• draining the cooled water, immediately pour boiling marinade into jars of tomatoes and instantly tighten them with lids to preserve for the winter;
• Leave the cans 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 peppers are an indispensable component of almost any Georgian dish.

You just need to add 1-2 hot pepper pods to the ingredients from the previous recipe, depending on the taste of the hostess. And the cooking method remains the same.

Georgian tomatoes for the winter without sterilization

The usual process of cooking tomatoes in Georgian 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 it brew for 5 to 10 minutes.
3. Water is poured, for convenience, using special lids with holes.
4. It is heated to 100 ° C and the vegetables are poured in jars again, this time for 10 to 15 minutes.
   Attention! The heating time depends on the degree of maturity of the vegetables - the more ripe 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 pour the marinade hot over the already steamed tomatoes.
7. While the water and marinade are warming up, the vegetables in the jars should be covered with lids.
8. The blanks are immediately rolled up for storage for the winter.

Without sterilization, tomatoes for the winter can be cooked, therefore, 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 preparation from the tomatoes will acquire a softer and sweeter taste and even children will enjoy such tomatoes with pleasure in winter. A detailed video on how exactly you can cook tomatoes in Georgian according to this recipe can be seen below.

Georgian cherry tomatoes

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

You will need:

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

Then they act according to the technology of the instant recipe.

Georgian spicy tomatoes: a recipe with basil and hot pepper

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

You need to find:

• 1500 g of identical tomatoes if possible;
• 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 of 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 have been specially created for lovers of tomatoes with a sweetish flavor, while, according to Georgian traditions, it is advisable to use exclusively fresh herbs and natural ingredients for its preparation. In particular, apple cider vinegar should be homemade, made from natural apples. If there is no way to find something similar, then it is better to try replacing it with wine or fruit and berry vinegar, but also natural.

Find the following components:

• 1.5 kg of tomatoes selected for size and maturity;
• two small or one large onion;
• two brightly colored sweet bell peppers (red or orange);
• 3 cloves of garlic;
• a bunch of cilantro;
• a sprig of dill and celery;
• 5 peas of allspice and black pepper;
• 3 grains of cloves;
• cinnamon to taste and desire;
• 80 ml of apple cider vinegar;
• 30 g salt;
• 70 g sugar.

And the cooking method is quite traditional:

1. Cut the onion into thin half rings, and the pepper into small strips.
2. Chop the garlic into thin slices.
3. Wash and dry the tomatoes on a towel.
4. Finely chop the greens.
5. In steamed clean jars, put some herbs and spices on the bottom, tomatoes on top, alternating with peppers, onions and garlic.
6. Close everything from above with the remaining herbs.
7. Pour boiling water over the contents of the jars, 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 the vinegar into it and pour them over the containers with vegetables, which should be immediately tightened 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 be especially liked by lovers of spicy and spicy foods. Moreover, cooking them does not pose any particular problems, neither in time nor in efforts.

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