Tomatoes with citric acid can be harvested in different ways. In this article, we will present two ways to prepare a delicious home-made snack. One of them involves the use of whole tomatoes, and the other - chopped.
Step-by-step recipe for tomatoes with citric acid
An appetizer prepared according to this recipe is very tasty and aromatic. Pickled tomatoes have a pleasant sweet taste with a slight acidity, and pickle can be drunk in cups.
Once you have tasted pickled tomatoes with citric acid, you will never cook them again with table vinegar.
So, to make a delicious homemade snack, we need the following ingredients:
- whole small tomatoes - about 3-5 kg (as much as fit in a three-liter jar);
- beet sugar - 4-5 large spoons;
- small salt - 3 dessert spoons;
- citric acid - 2 small spoons;
- garlic cloves - 6-8 large pieces;
- allspice - 10 pcs.
We prepare ingredients and utensils
Before you make tomatoes with citric acid for the winter, they should be carefully processed. Medium-sized tomatoes of the same size are thoroughly washed and dried. Also separately peel the cloves of fresh garlic and rub them on a small grater. After that proceed to the preparation of containers. As her, we decided to use a three-liter glass jar. It is thoroughly washed with baking soda and thoroughly sterilized over steam. As for tin lids, they are simply boiled in a bowl of water.
The process of forming the workpiece and the preparation of brine
Tomatoes with citric acid are very tasty. But this is only if they were correctly pickled.
After the main ingredient is processed, it is tightly folded into a pre-sterilized jar. In this case, be sure that the tomatoes do not burst.
As soon as the jar is filled with tomatoes, it is poured with boiling water and left in this form for ¼ hours.
Over time, all the liquid is poured into a large pan and put it on the stove. Bringing the water to a boil, beet sugar, table salt and citric acid are added to it.
After dissolving the spices, the finished marinade is again poured into a jar of vegetables (right to the top), to which the grated cloves of garlic and peas of allspice are previously added. After that, the container is rolled up with a lid and immediately turned upside down.
Having wrapped the blank in a thick blanket, it is kept in this form for a day. After that, pickled tomatoes with citric acid are cleaned in the cellar.
Serve a vegetable snack to the dining table preferably after a month and a half. During this time, tomatoes with citric acid will marinate well, become very juicy and tasty. You can use them with alcoholic drinks, and with any hot dishes. For example, a lunch consisting of fried potatoes with mushrooms, fresh herbs and homemade marinades is very tasty.
Making chopped tomatoes with citric acid
Sliced tomatoes marinate much faster than whole tomatoes. However, harvesting such vegetables takes much longer.
So how to implement a tomato recipe with citric acid? For this we need:
- sweet tomatoes of any size - about 4-5 kg (as much as fit in a three-liter jar);
- beet sugar - 4-5 large spoons;
- small salt - 3 dessert spoons;
- citric acid - 2 small spoons;
- garlic cloves - 3 large pieces;
- allspice peas - 5 pcs.;
- bay leaf, dill umbrellas, currant, cherry and horseradish leaves - add to your taste.
We prepare the ingredients
Before you prepare tomatoes with citric acid for the winter, they should be properly processed. Vegetables are thoroughly washed, dried and cut in half. Also separately clean the cloves of garlic. As for the parsley, dill umbrellas, currant, cherry and horseradish leaves, they are thoroughly rinsed and scalded with boiling water.
Make a pickle
In order for the tomatoes with citric acid to be as tasty as possible, you should separately prepare a brine for them. Drinking water is boiled over high heat, and then beet sugar and fine salt are added. After dissolving the ingredients, remove the marinade from the stove, add citric acid and mix well.
How to form a preform and sterilize it on a stove?
Tomatoes with citric acid should be formed in a three-liter jar. It is sterilized in advance, and then peas of black pepper, whole cloves of garlic, bay leaves, dill umbrellas, currant, cherry and horseradish leaves are laid out. After that, the container is filled with chopped tomatoes and poured with hot marinade.
Covering the can with a tin lid, it is placed in a deep pan with water (so that the liquid reaches the shoulders) and put on the stove. After boiling, the preform is sterilized for ¼ hour. After this time, the container with tomatoes is removed and rolled up. If the amount of liquid in the jar has decreased, then boiling water should be added to it.
Having rolled the tomatoes with boiled lids, they are turned upside down. At the same time, make sure that no bubbles form in the bank. If air enters, it means that the cover is loose. In this case, it should be removed and another used.
How to store and what to use?
After surviving canned tomatoes at room temperature throughout the day, they are cleaned in a cool room. Keeping such blanks in heat is not recommended, because in this case they can “explode”.
Eat chopped tomatoes, pickled with citric acid, should only be after 3-4 weeks. This time should be enough so that the tomatoes are completely saturated with brine, become as tasty and fragrant as possible.
You can serve tomatoes with marinade for any first or second courses. To do this, put the vegetables in a small bowl and pour the brine into a glass. Serve this appetizer to the dining table preferably in a chilled state.
An open jar of chopped tomatoes should be kept in the refrigerator for no more than 1.5-2 months, otherwise they will be covered with mold.