Pickled sweet and sour tomatoes

Many people harvest sweet and sour tomatoes for the winter, since a wide variety of recipes allows everyone to choose the appropriate method of preservation.

Secrets of harvesting sweet and sour tomatoes for the winter

Despite the existence of many options for harvesting, as well as personal secrets for most housewives, there are general rules for the preservation of tomatoes. Following these rules guarantees not only the preservation of the preservation, but also a tasty - and healthy - dish as a final result.

Here are some of these rules:

1. The dishes for the blanks must be thoroughly washed and sterilized. Alternatively, you can simply pour boiling water into them.
2. Before conservation, tomatoes and greens are washed as thoroughly as possible, spoiled specimens are thrown away.
3. The tomatoes are allowed to dry before cooking.
4. For best results, tomatoes are sorted according to ripeness as well as size.
5. In order not to violate the integrity of the jars, they are sterilized immediately before the preparation, since the brine is poured exclusively into warm jars.
6. To prevent the tomatoes from bursting, you can pre-cut them or pierce them with a fork. Often pierce the top of the tomato - the stalk.
7. To prevent the preservation from spoiling, the banks should be closed as tightly as possible. To check them, turn them upside down and see if the brine has leaked.
8. To avoid the dishes bursting from temperature drops, they must be wrapped up until they cool completely.

Sweet and sour tomatoes without sterilization

As a rule, pre-sterilization of cans during the preservation process is indispensable, since otherwise the likelihood that they will explode increases. However, some recipes still allow the use of unsterilized dishes.

To prepare sweet and sour tomatoes, you will need the following ingredients (based on a 3 liter container):

• one and a half kilograms of tomatoes;
• 1-2 bay leaves;
• 3-5, depending on the size, dill umbrella;
• black peppercorns - 5–6 peas;
• a third of a head of garlic, to taste, you can take from 2 to 5 cloves per jar;
• 2 tablespoons of sugar and salt (40-50 g);
• 1-1.5 tablespoons of vinegar 9%;
• approximately 2 liters of water.

Preparation:

1. Banks are thoroughly washed, scalded with boiling water, ideally also sterilized, but in this case, sterilization can be dispensed with. The lids are sterilized.
2. Tomatoes and greens are washed as thoroughly as possible. You can pre-soak them in water for 20-30 minutes. The tomatoes are pierced.
3. Boil water and let it cool slightly.
4. Put garlic, peppercorns, lavrushka and dill umbrellas in a container.
5. Spread vegetables as tightly as possible, and dense and large ones are placed closer to the bottom, and the lighter ones are left on top.
6. Pour boiling water over, cover with a lid or a towel and leave for 10 minutes.
7. Pour the liquid into a separate saucepan, add sugar, salt and vinegar and bring to a boil.
8. After dissolving the salt and sugar, the liquid is re-poured into the jars and closed.

Pickled sweet and sour tomatoes with spices and garlic

In principle, this recipe is close to the classic one, that is, written above, and is very variable. The choice of seasonings used, as well as their quantity, remains with the culinary specialist, but it is important to remember that you cannot overdo it with cloves and bay leaves - the brine acquires a bitter aftertaste instead of the desired sweet and sour. Basil, parsley, rosemary, hot peppers, and cloves can be used as spices.

You will need:

• 1-1.5 kg of tomatoes;
• allspice peas - 5-6 peas;
• black pepper - 8 peas;
• bay leaf - 3 pieces;
• 2-3 cloves of garlic;
• bow - 1 small head;
• parsley - a few branches to taste;
• basil, thyme - to taste;
• water - about two liters;
• 2 tablespoons of sugar;
• a tablespoon of salt;
• 3 tablespoons vinegar 9%.

You will also need a deep pot as this recipe requires re-sterilization.

Preparation:

1. Sugar, salt, half peppercorns and two bay leaves are poured into the water, vinegar is poured and put on the fire - this is a marinade. Ordinary water is boiled separately from it.
2. Vegetables are thoroughly washed, soaked, punctured. The greens are washed. The onion is cut into rings.
3. Put greens, one bay leaf, onion, allspice and half of the pepper into the container. Then the tomatoes are laid out. Pour boiled water over and leave for 15 minutes. Drain the liquid.
4. The boiled marinade is poured.
5. Warm water is poured into a deep saucepan so that it covers the cans by three quarters. A wooden board is placed at the bottom, then the jars are put out and the water is brought to a boil. After boiling, leave the jars for 3-4 minutes, then carefully remove.
6. The workpieces are rolled up and left to cool.

Sweet and sour pickling of tomatoes with horseradish and currant leaves

For sweet and sour preservation of cooking you will need:

• tomatoes;
• currant leaves, a three-liter jar usually takes 10-12 medium leaves;
• horseradish - leaf and root 3-4 cm long;
• peppercorns - 3-4 peas;
• 3-4 cloves of garlic;
• one bay leaf;
• salt - one tablespoon;
• sugar - 2 tablespoons;
• 9% vinegar - 3-4 tablespoons;
• aspirin - 1 tablet;
• about two liters of water.

Preparation:

1. Water is boiled, jars and lids are sterilized.
2. Currant and horseradish leaves are placed on the bottom.
3. Tomatoes are washed and pierced. Spread into a container.
4. Throw in a jar peeled and chopped horseradish, pepper, garlic, bay leaf (it is better to throw it earlier, somewhere in the middle of laying out tomatoes), add sugar, salt and a tablet, then pour in vinegar.
5. Boiling water is poured in, hermetically sealed and allowed to cool completely for 10-12 hours.

Sweet tomatoes for the winter with citric acid

Ingredients:

• tomatoes - 1 kg;
• 3-4 cloves of garlic;
• 3-4 large dill umbrellas;
• black pepper - 4 peas;
• one bay leaf;
• Bulgarian pepper cut into slices - 3-4 slices, to taste;
• greens to taste;
• water - three liters - one and a half liters each for the marinade and for heating cans and vegetables;
• a tablespoon of salt;
• 3 tablespoons sugar%
• citric acid - 1 teaspoon.

How to cook:

1. Banks are washed and sterilized, lids are sterilized. Water for warming jars and vegetables - it is better to take a little more, about two liters - put on fire.
2. The vegetables are washed, the stalk of the tomatoes is punctured. Pepper is cut into slices. The dill is washed.
3. Dill, garlic, pepper and lavrushka are placed on the bottom. Tomatoes and pepper slices are laid on top. Pour boiling water over, cover with lids and leave.
4. While the tomatoes are infused, a marinade is made: salt, sugar and citric acid are mixed in water, brought to a boil and boiled for another 3-4 minutes.
5. The previously poured water is drained and the finished marinade is poured.
6. Glass containers are rolled up, covered and left for 6-12 hours.

Recipe for pickled sweet and sour tomatoes with pepper

Ingredients for a 3 liter can:

• 1.5 kg of tomatoes;
• Bulgarian pepper - 2-3 pieces;
• half a head of garlic;
• 3 tablespoons of 9% vinegar, can be replaced with two tablespoons of citric acid;
• 1.5 liters of water in double the amount - for warming up and for the marinade;
• 3 tablespoons of salt and 8 tablespoons of sugar;
• black peppercorns - 8 peas;
• spices (dill, basil, thyme, etc.) - to taste.

Cooking.

1. Glass containers are washed and sterilized. The lids are sterilized. Boil water.
2. The vegetables are washed, then the pepper is cut into slices, the stalk is pierced into the tomatoes.
3. Vegetables, along with cloves of garlic, are laid out in a jar and boiled water is poured. Cover and leave for a few minutes.
4. Salt, sugar and spices are poured into the water for the marinade, they wait until the future brine boils.
5. The first water is drained, the finished marinade is poured into the jars. Vinegar is also added there.
6. Roll up, wrap up, leave to cool.

Sweet and sour tomatoes for the winter with herbs

Since greens in different types and quantities are used in most recipes, it is not possible to single out a recipe where it would play a major role. Greens in any form (dill, parsley, basil, rosemary) can be added to almost any recipe for sweet and sour tomatoes - you can take the classic version of pickled tomatoes as a basis - and they are added both to the marinade and directly to the jar. The number of ingredients is determined by the desire of the culinary specialist, but, as a rule, 3-4 branches of the plant are enough for a 3-liter container.

Canned Sweet and Sour Tomatoes with Lemon

The lemon in this sweet and sour tomato recipe actually replaces vinegar.

You will need:

• currant leaves - 10-12 pieces;
• tomatoes - 1 kg;
• garlic - 3-4 cloves;
• one bay leaf;
• 3-4 dill umbrellas;
• black pepper - 8 peas;
• 4 tablespoons of sugar;
• a tablespoon of salt;
• 1.5-2 liters of water.

Preparation:

1. Jars are washed, sterilized, lids are also sterilized. Water is put on fire and allowed to boil.
2. The bottom is lined with currant leaves. Spread dill, pepper, lavrushka.
3. Tomatoes are laid and boiled water is poured in. Jars are covered with lids and left for 15 minutes.
4. Pour the liquid back into the pan, send sugar and salt there, bring to a boil and completely dissolve the grains.
5. Squeeze the juice out of the lemon and pour it into a jar. The brine is poured there.
6. Roll up the conservation, wrap it up, let it cool completely.

Sweet and sour tomato recipe with horseradish, cinnamon and caraway seeds

For cooking you will need:

• a kilogram of tomatoes;
• one bay leaf;
• garlic - 2-3 cloves;
• black pepper, you can add allspice to taste, peas - 4–5 peas each;
• caraway seeds - a few grains;
• cinnamon - on the tip of a teaspoon, that's about one-fifth or 1 stick;
• peeled horseradish root 2–3 cm long;
• 2 tbsp. l. salt;
• 6 tbsp. l. Sahara;
• vinegar 9% - a tablespoon;
• water - one and a half liters.

Cooking.

1. At the bottom of a carefully washed and sterilized dish, spread cumin, lavrushka, horseradish, chopped into pieces, garlic, pepper and sprinkle cinnamon.
2. The washed tomatoes with the stalks removed are pierced in several places and placed in a jar.
3. Pour tomatoes with previously boiled water. Cover the jars with lids and let it brew for 15 minutes.
4. Salt and sugar are poured into a saucepan, the marinade is poured from the jars there and boiled until the sugar and salt are completely dissolved.
5. Pour vinegar and brine into a jar.
6. The jars are hermetically closed, wrapped and left for 6-10 hours - until completely cooled.

Shelf life of sweet and sour tomatoes

Closed pickled tomatoes are stored for about a year. When opened, the shelf life in the refrigerator is limited to two to three weeks.

Conclusion

Sweet and sour tomatoes for the winter are a great option for homemade preparations and not only because of their taste.This type of preservation is also popular because the variety of existing cooking variations allows each chef to choose a suitable recipe for himself or to come up with one on his own.

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