The season for their (local) seasonal tomatoes is in full swing. It's time to think about food safety and make a couple of dozen jars of delicious blanks from them.
Keep multiple pickled options for the tastiest pickled tomatoes.
In honey filling or with honey (reliable)
Ingredients for 1.5 liters of water:
clove of garlic
dill umbrella
2 bay leaves
1 clove
3 allspice peas
5 black peppercorns
2 hours l. vinegar 9% or 0.5 tsp l. citric acid
1.5 tbsp. l. salt
4 tbsp. l. Sahara
1 tbsp. l. honey
How to cook:
1. Pour boiling water over tomatoes in 1 liter or 3 liter jars, warm up and drain.
2. Boil water for the marinade and boil all ingredients except vinegar and honey in it. Pour them in at the very end and immediately remove from heat.
3. Pour marinade jars with tomatoes for the third time and immediately roll up, turn over on the lid and wrap until they cool completely.
Here's another great and tried-and-true recipe:
Tomatoes for the winter "Honey" without sterilization - with a very tasty pickle
Royal or sweet and spicy (gourmet)
Ingredients for 1 liter of water:
1 cup of sugar
2 tbsp. l. salt
5 black peppercorns
dill umbrella
half a pod of hot pepper
1 bell pepper
3 bay leaves
3 cloves of garlic
sprig of basil or celery
1 clove
1 hour l. acetic acid or 1/3 tsp. l. lemon
How to cook:
1. Put the tomatoes tightly in the jar, add the Bulgarian pepper, chopped into 3-4 pieces, and bitter pieces, as well as garlic and dill. Pour boiling water over once, warm for 15 minutes. Drain the water, it is not needed.
2. Boil all the spices and herbs in 1 liter of water, along with basil or celery. Remove the herbs before pouring.
3. Pour vinegar into the marinade or add citric acid. Mix.
4. Pour the marinade over the jars of tomatoes. Can be sterilized for 7-10 minutes, or immediately rolled up and wrapped.
Store in a cool place without sterilization. With sterilization - in the apartment.
Another recipe in your piggy bank:
Pickled tomatoes for the winter "Lick your fingers"
Soviet marinade with cherry essence and leaves (grandmother)
Ingredients for a 3L can:
1.5-2 kg of tomatoes
greens (dill stems and umbrellas, horseradish leaves, currants, cherries)
2 bay leaves
10 black peppercorns
3 allspice peas
1.5 l of water
75 gr. salt
100 g Sahara
1.5 tbsp. l. vinegar essence (this is in every jar!)
How to cook:
1. Fill a sterilized jar with tomatoes, add all the seasonings.
2. Pour boiling water over the tomatoes in a jar and leave to warm up under a towel for 15-20 minutes. Then drain the water. Repeat with clean water again.
3. Prepare a marinade from the second water, add water to it to the required volume. Boil water with herbs, dissolve sugar and salt. Take out all the grass!
4. Pour the boiling marinade into a jar of tomatoes to the brim, shake the jar slightly to release air bubbles, add a little more marinade if necessary. Pour vinegar essence into each jar.
5. Roll up the jars with hot lids sterilized in boiling water.
Turn the jar up and down several times, check for leaks and leave to cool upside down, with a lid on a plate. No need to wrap.
Several recipes for tomatoes for the winter, which you may also like:
Pickled tomatoes "Zadonskie" for the winter - without sterilization, but perfectly stored in an apartment!
Tomatoes for the winter in liter jars - for storage in the apartment
Successful blanks!
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Thanks for reading to the end!