Marinated tomatoes are a miracle how good! They are nutritious and mouth-watering, great as a snack, can be added to salads, pickles and other tasty dishes. In order not to buy products of dubious origin in stores, it is advisable to pickle tomatoes at home yourself. Fortunately, this is not so difficult. Read on how to make a tomato marinade on a 3-liter jar and perform the remaining procedures.
Rules for pickling tomatoes
For conservation, you can take any tomatoes: red, brown, pink, yellow and even green. The main thing is that they are strong, with a dense skin and without defects. To prevent the tomatoes from bursting when pouring, it is recommended that you first wash the vegetables in cold water, immediately remove the stalks, and then pierce their skin in some places with a toothpick. To improve the taste, you can put onion, bell pepper, cucumbers, garlic and all kinds of edible greens (rosemary, basil, horseradish and so on) in a jar.
The best preservation of pickled tomatoes can be achieved by properly preparing the cans for their laying. They should be washed thoroughly with warm water and soda and rinsed with plenty of water so that the alkali is washed off well and then sterilized on a kettle. After 15 minutes, remove, put on a clean towel on the table with the neck down, allow to cool slightly.
To calculate how many liters of tomato marinade you need on a 3-liter jar for the winter, you should put the vegetables in a container and pour cold water on it. Then pour the liquid into a large measuring cup through the lid with holes. To the resulting volume, add another 200 ml of water (per 1 can) in case it spills through the top during pouring.
Marinade for spicy tomatoes
The tomato marinade, created according to the recipe below, turns out to be a little pungent, spicy and at the same time refined. The tomatoes that were filled in with them have an amazing taste. They are able to be stored for 1 year or more.
Ingredients for 1 three-liter jar:
- cloves of garlic - 2 pcs.;
- vinegar and granulated sugar - 3 tbsp each. spoons;
- ordinary fine salt - 2 large spoons;
- peppercorns - 4 pcs.;
- medium sized lavrushka - 2 leaves;
- dried cloves - 2 pieces.
Cooking Method:
To create a marinade for tomatoes on a 3-liter jar, you should collect all the ingredients together. By this time, the tomatoes should already be washed, pierced with toothpicks and placed in a container, if desired - together with bitter and sweet pepper (1 each), cloves of garlic (4 cloves) and herbs (dill, celery, horseradish).
The ingredients intended for the marinade should be laid during the second pouring with boiling water, directly into the jar. After that, it is recommended to roll the container with the key, turn it over, put it under a warm blanket until it cools down. You can eat tomatoes after 30 days.
Georgian tomato marinade recipe
When preparing this tomato marinade on a 3-liter jar, you need to be careful: it is very bitter. But the finished tomatoes are spicy, with an unusually tasty aroma. Eating them is one sheer pleasure, especially with vodka.
Ingredients:
- dill, basil, parsley - 1 bunch each;
- white cabbage leaf - 1;
- cilantro - 4-5 branches;
- pure water - 3-4 liters;
- cloves of garlic - 7 pcs.;
- Lavrushka - 2 leaves;
- chili pepper - 1 pc. (you can take 2);
- ordinary salt - 7 tbsp. spoons.
Cooking Method:
Pour water into a five-liter pot, add salt, toss the lavrushka. Leave the brine to boil. Separately, take chili pepper, garlic, all herbs, wash, chop, mix. Expand the cabbage leaf, put the prepared mass in it, roll it into a sausage. Put on a board, cut into thin strips. The smell at this moment will be amazing, but you can’t try the workpiece, you can burn the mucous with pepper. Arrange cabbage "sausages" in banks (1 pc. Each), send tomatoes there. Pour in a boiled and slightly cooled brine. Roll up and wrap. Eat after 1-2 weeks, cut into slices.
70% Vinegar Marinade Recipe
This is a classic recipe for tomato marinade on a 3-liter jar with 70 vinegar , which almost every good housewife knows. Tomatoes on it always turn out well, the risk of their explosion is minimal.
Ingredients (per 1 jar):
- horseradish - 1-2 medium-sized leaves;
- currant and cherry leaves - 3 pcs.;
- dill - 1-2 umbrellas;
- allspice - 3-4 peas;
- sweet pepper (vegetable) - 1-2 pieces;
- bitter pepper - optional;
- vinegar 70% - 1 tbsp. the spoon;
- sugar and small salt - 3 large spoons each.
Cooking Method:
In a sterilized jar put horseradish, halved cloves of garlic, leaves, tomatoes and peppers. Pour boiling water over everything, cool. Pour the brine from the container into the pan, add salt, granulated sugar. When it boils, pour in a spoonful of vinegar, turn off immediately. Pour the tomatoes, close the jar with a lid and roll up.
Tomato marinade without sterilization
Since the marinade for tomatoes on a 3-liter jar without sterilization will be prepared, it is important to thoroughly wash all the ingredients suitable for this, in particular tomatoes, bay leaves and the greens used. Fruits should be laid as follows: large - to the bottom, small - up. So it will be easier to fill the container.
Ingredients:
- small sugar - 0.2 kg (or faceted glass);
- table salt - 1 large spoon;
- apple or ordinary 9% vinegar - 5 tbsp. spoons;
- black and / or sweet peas - 10 pcs.;
- Lavrushka - 2-3 small leaves;
- greens, cloves and garlic - optional.
Cooking Method:
Wash cans with soda well, sterilize and dry. Put in them lavrushka, pepper and herbs, tomatoes. Pour boiled water, cool. Drain the liquid into the pan through a special cover with holes. Add sugar, salt. When the water boils, carefully pour vinegar into it, immediately turn off the gas. Pour the brine into the jars. Close the container with iron lids and, turning the bottom up, put it in a warm place, cover. When it cools down, take out cans of tomatoes into the cellar. Store 12-18 months.
Pine flavor tomato marinade
Tomatoes marinated in the same brine with sprigs of pine have a unique taste and aroma. They are strong enough even after a few months of salting. It is worth saying that cucumbers can be cooked on the same principle.
Ingredients:
- small tomatoes of yellow varieties;
- apple juice - 1 liter;
- finely ground salt - 3 tbsp. spoons.
- pine branches - 1 piece, up to 10 cm long.
Cooking Method:
Wash the tomatoes, blanch in boiling water for 10-15 seconds, carefully transfer to a jar where a pine branch already lies. Boil apple juice with salt, pour the resulting mass of fruit. Leave for 7-9 minutes to cool. Pour the brine from the glass container into the pan, boil and send back. Close the cans with lids, cool and take out in the cold.
Tomato Marinade with Citric Acid
Tomatoes in this recipe go well with onions and citric acid, the sweetness of the marinade does not spoil their taste at all. This preservation method has been tested many times.
Ingredients:
- dense red tomatoes - 1.45 kg;
- 2 onion heads;
- 3-4 cloves of garlic;
- drinking water - 1.5 l;
- fine sugar - 1 large spoon without top;
- table salt - 3 tsp;
- allspice - 9 peas;
- cloves - 3 things;
- dill inflorescences - 1-2 pcs.;
- citric acid (or juice) - 1.5 teaspoons.
Cooking Method:
To prepare a marinade for tomatoes on a 3-liter jar of citric acid, it is necessary to lay onion on the bottom of the jar, cut into thin rings, spices and tomatoes. As tight as possible. Pour water into the pan, add finely ground salt and granulated sugar, boil, add acid in 1-2 minutes. Hold on the gas for another 2-3 minutes, the lemon should completely dissolve. Pour the brine into banks, cover with lids. Sterilize the cans for 12 minutes, roll up and tilt upside down. Wrap in warm material, leave for 24-26 hours. Take to the cellar.
Tomato marinade with vodka
Vodka does not affect the taste and aroma of tomatoes, it helps to maintain their original form, prevents fermentation and increases the shelf life by 2-3 times. The finished fruits are slightly crunchy and mouth-watering, and the brine is non-alcoholic.
Ingredients:
- small sugar - 5 large spoons;
- ripe tomatoes - 1 can;
- drinking water - 7 tbsp .;
- finely ground salt - 2 tbsp. spoons;
- sugar - 4 large spoons;
- Lavrushka - 3 leaves;
- cloves of garlic - 2 pcs.;
- peppercorns - 10 pcs.;
- cloves - 5 pcs.;
- 9% vinegar and vodka - 1 tbsp. a spoon;
- a pinch of red pepper;
- oak or cherry leaves - 5 pieces.
Cooking Method:
First you need to pour jars of tomatoes with boiling water. 5 tablespoons of sugar for tomato marinade on a 3-liter jar is still a bit much, so it’s better to take 4. They need to be poured into a saucepan with all the spices and leaves, pour water, boil. Pour the cooled water from the cans and pour the prepared brine into them. Cover the container with a lid, sterilize for 20-22 minutes. Then get it, quickly close it and put it under a warm blanket for cooling. Take out in the cold. The same recipe can be used to make marinade on a 3-liter jar for green tomatoes.
In conclusion
Now you know many recipes for creating a delicious pickle for tomatoes - with vodka, with citric acid, vinegar and without all this. Choose the best, in your opinion, and cook with pleasure. Enjoy your meal!