The composition of the marinade for tomatoes per 1 liter of water

To prepare a marinade for tomatoes per 1 liter of water is simple. For this ratio, the remaining ingredients are easy to calculate. And if you need, for example, 2 liters of marinade, you need to multiply the number of products by two. That is, this is a classic measure of calculating products for harvesting tomatoes. Let's look at all the nuances of preparing a marinade and harvesting tomatoes for the winter together!

Sweet marinade recipe

Component List:

• filtered water - 1 l;
• coarse salt of extra grade - 2 tbsp. l .;
• granulated sugar - 1.5 tbsp. l .;
• vinegar essence (70%) - 15 ml.

And, of course, you will need tomatoes. They need to choose a small size with a thick pulp for the marinade. Such marinating will not crack or turn into slurry. The same thing can happen if you re-fill the tomatoes with boiling water, and only then prepare the marinade filling from this broth. Snack such a method will not benefit.

Prepare a marinade for tomatoes per 1 liter of water:

1. Start with vegetables. Wash the tomatoes thoroughly in warm running water. Lay out on a clean towel to dry.
2. Prepare the cans. Rinse them with a solution of baking soda and rinse thoroughly. Then sterilize. Now put in a small saucepan to sterilize in boiling water lids.
3. Put the tomatoes in jars. Too tight vegetables are not necessary. They are still saturated with marinade, and then you can’t get them out of the can!
4. Cook the marinade. To do this is more than simple. Place all the ingredients for it in a saucepan, except for vinegar essence. Bring to a boil and inject acid. Boil for half a minute.
5. Pour the marinade into the neck of the jar. Immediately preserve the lids and put them in a warm cloth. Banks at the same time turn over.

After pouring the marinade in many recipes, additional sterilization follows in slowly boiling water in a pan. However, if your tomatoes are small and you have well sterilized jars and lids, you can omit this procedure.

Citric Acid Marinade

Component List:

• filtered water - 1 l;
• coarse salt - 1 tbsp. l .;
• citric acid - 1 tsp. with a slide;
• granulated sugar - 1-2 tbsp. l

Still need tomatoes and spices:

• garlic - head;
• dill inflorescences - 2 pcs.;
• young horseradish leaves - 1-2 pcs.

How to cook:

1. Sort the tomatoes. You can take both red and yellow. The main thing is that they should be about the same size. This will ensure uniform pickling.
2. Peel the garlic, dill and leaves of horseradish from all that is superfluous and rinse. Dry a little on a towel.
3. Sterilize selected jars and lids with hot steam or boiling water.
4. Put garlic on the banks at the bottom, then tomatoes and spicy herbs on top.
5. At this time, in a separate pan, prepare a tomato marinade for 1 liter of water with citric acid. Immediately mix all the ingredients for it and bring to a boil. Pour the jars to the shoulders. If you pour more, during sterilization, the marinade will begin to boil and pour out of the jar.
6. Next comes the sterilization of the workpiece in boiling water. It is constructed as follows - put a thin but soft cloth in a pan with a wide bottom. Now put the jars covered with lids. Pour clean hot or boiling water into the space between the jars. Avoid splashing cans. Water is needed on the shoulders of tanks. Put everything on the fire to boil. For cans of 1 liter, 10-15 minutes will be enough.
7. Then take out the jars with a special device. To avoid scalding, try not to tilt them.
8. Cork preservation and clean in a warm cloth for natural cooling.

Essence Marinade

Component List:

• vinegar essence 70% - 15 ml;
• filtered water - 1 l;
• sugar - 1 tbsp. l .;
• coarse salt - 2 tbsp. l

How to boil a marinade for tomatoes in 1 liter of water with essence?

1. Pour water into the pan and add sugar and salt. Get in the way. Wait for the boil.
2. Enter the essence and boil for half a minute.
3. Use the hot marinade as intended.

Mistress note

For small tomatoes, choose small glass containers. So you eat them faster than they have time to get tired of you. Harvest different tomatoes in various marinades. You diversify the appetizer and lunch and dinner. Pickled tomatoes are also suitable for a festive snack at a family feast.

As containers for blanks, you can take barrels of various volumes. For household cellars and cellars, it is recommended to take small wooden barrels. The principles of pickling barrel tomatoes are no different from classic cooking. The composition of the marinade is taken the same. Only the preparation of containers is changing. The barrel should be steamed with boiling water with juniper leaves. So the wooden surface is cleaned of microorganisms that may be there. The same procedure helps to grind the inner surface of the barrel and seal it tightly then.

Spicy marinade recipe

Component List:

• filtered water - 1 l;
• inflorescences of cloves - 1-2 pcs.;
• cinnamon powder - 5-6 g;
• apple cider vinegar - 40 ml.

We prepare a marinade for tomatoes per 1 liter of water with vinegar:

1. Just mix all the products on the list except vinegar in a saucepan.
2. Put on a strong fire.
3. When the mixture boils, pour in apple cider vinegar.
4. Pickle the tomatoes immediately.

Clove inflorescences have a pronounced island-spicy taste and color the remaining products in a grayish tint, so do not get carried away with them. But in a small amount they will give the appetizer an individual zest.

Recipe without sterilization

Component List:

• plain or filtered water - 1 l;
• bay leaves - 2-3 pcs.;
• peas of ground black pepper - 4-5 pcs.;
• apple cider vinegar - 40 ml;
• currant leaves - 5-6 pcs.

Take tomatoes for 2 cans of one liter.

Recipe:

1. Rinse the cans with baking soda and sterilize them with boiling water or hot steam.
2. Sort currant leaves and tomatoes and rinse. Put it on the banks.
3. Spread peas and bay leaves in jars as well.
4. To make a tomato marinade per 1 liter of water without sterilization, boil the water in a saucepan.
5. Add apple cider vinegar right there. Shuffle. Pour gently into tomatoes. It is important that the necks of the cans remain dry and clean. This is a guarantee of tight preservation and safety of the snack.
6. Preserve workpieces with sterilized lids.
7. Turn the cans upside down and put them in the heat.

Which tomatoes to choose?

Tomatoes for pickling are good to take ripe with a thick skin. It does not matter what color and variety they will be. But for one jar, it is better to take fruits that are uniform in color and variety, the same in weight. Small meaty tomatoes of the following varieties are great for this role:

• early ripening variety Nastya with fruits of 150-200 g;
• Cherry Sweet bunch with tomatoes 10-20 g each;
• oblong-shaped fruits of the Finik red variety, 20-30 g.

But the last word in choosing fruits is the hostess!

Flavoring ingredients

As a flavoring component for harvesting tomatoes, any spices can be suitable:

• dill or fennel seeds;
• caraway;
• carnation inflorescences;
• mustard seeds;
• cardamom;
• nutmeg;
• bay leaves;
• peppercorns (allspice and black).

It is very important not to use all types at once. Select 2–3 seasonings for a single pickling trip.

Together with spices, take spicy leaves from the cottage. For example:

• young leaves of horseradish;
• cherry;
• currant;
• tops of carrots.

So, prepare a marinade for tomatoes in 1 liter of water. Sweet or spicy, spicy or brackish tomatoes will always be welcome on your table. And, most importantly, for their preparation, you do not need to calculate for a long time how many products are needed for two or three liters of the marinade mixture. Just multiply the number of ingredients in the recipe by 1 liter.