The hungry nineties, when many of us, in order to “survive”, had to grow potatoes and onions in the dachas, they passed, leaving an unpleasant “aftertaste”. More precisely, the rejection of gardens as places of slave labor and everything connected with this, including conservation. But in vain, because besides the fact that it’s nice to show off your culinary talent to friends, it’s also insanely beautiful when it comes to
tomatoes. Pickled tomatoes for the winter are simple, and most importantly, delicious.
Let's start with the basics and remember that a vegetable from the genus Solanaceous is rich in acids, which are an excellent preservative. As a result, you don’t have to worry about your banks “exploding”. All the work will not go in vain if just a few important nuances are observed:
1. Tomatoes pickled for the winter, it is not necessary to supply a huge amount of vinegar essence.
2. It is necessary to harmoniously combine the acid in the vegetable and sugar. Most often, tomatoes in our country are sour, as they lack the sun, as a result, the taste suffers. Add more sugar for best results. The combination 1: 4: 2 can be called classic, that is, four tbsp. Are put per liter of water. tablespoons of sugar and just two salts.
3. The taste will be richer if you preserve them not “solo”, but make assorted ones.
Here are some recommendations. Then everything depends on you and your imagination. We suggest you try to cook delicious pickled tomatoes for the winter for several recipes, observing only one preservation rule. To do this, you need to put all the ingredients in a clean, dry jar, according to the recipe, pour boiling water over it and leave to cool. The ideal temperature is the one at which you can easily take the container with your hands without burning yourself (about 40 degrees). Then drain this water, and immediately fill the contents of the can with boiling brine to the edge of the dish. Close the lids. Turn the jar upside down and wrap it with a blanket, leaving it in this position until it cools completely.
The first recipe for pickled tomatoes
For the winter, "close" a scattering of cherry tomatoes (although any variety is suitable) as easy as shelling pears. At the bottom of a liter jar, put half a coffee spoon of black pepper, peas, allspice and (necessarily) clove with coriander. Dill seeds optional. Cut two cloves of garlic and a couple of slices of pepper into large pieces (you can use both sweet and chili, you can do both). Add bay leaf. Lay the tomatoes on top. Preserve with a classic brine (1: 4: 2) with the addition of one teaspoon of 9% vinegar.
Second recipe
Tomatoes marinated for the winter in their own juice are made according to the same recipe as the previous version, with the exception of brine. His recipe requires replacing regular water with tomato juice while maintaining the remaining proportions and following the recommendations. By the way, it is better to squeeze out the necessary liquid not with a juicer, but by scrolling vegetables through a meat grinder and throwing them into a colander. After a little mixing of the mass, you will have the perfect puree for sharp adjika and thick juice with pulp for brine.
Third recipe
The last option - tomatoes marinated for the winter with vegetable oil (another name is “Lick your fingers”) and a standard set of spices. Ripe vegetables are poured with classic brine with the addition of three tablespoons of oil per liter of liquid.
We have offered you the three most classic options. It is in your power to create any improvisation on a given topic.