Among a variety of homemade preserves, pickled tomatoes are one of the most popular dishes. There are many recipes - both traditional and more original and unusual. Make a classic tomato marinade, then try to diversify the composition of the preservative solution. With a certain skill, you can discover your own culinary secrets.
Pick your recipe
You will need
-
- 3 liter can of tomatoes;
- 1 onion;
- 1 bell pepper;
- 1 carrot;
- 1-2 bay leaves;
- celery greens;
- sprig of dill with seeds;
- allspice to taste;
- hot pepper to taste;
- 25-60 g of salt;
- 25-200 g of sugar;
- 2 tablespoons of vinegar (9%);
- 600 ml gooseberry juice;
- 200 g horseradish root;
- boiling water.
Instruction manual
1
Wash and sterilize a three-liter glass jar with hot steam, then lay a layer of vegetables and seasonings on its bottom. For the substrate: peel one large head of onion and cut into 2 parts; divide into slices of medium size 1 sweet bell pepper; cut the carrots into circles about 5 mm thick.
2
Pour the contents of the can with boiling water and close the container with a plastic lid. Throw a towel on top and soak the resulting spicy-vegetable mixture for half an hour.
3
Pour the contents of the can with boiling water and close the container with a plastic lid. Throw a towel on top and soak the resulting spicy-vegetable mixture for half an hour.
4
Pour the marinade from the jar into the pan, add one table boat of coarse crystalline salt and the same amount of granulated sugar. Bring the liquid to a boil, refill the tomatoes with it and pour 2 tablespoons of 9% vinegar.
5
Roll the workpiece into a tin lid with a rubber ring for long-term storage. Before putting the jar in the cold, wrap it in a bike blanket and let stand at room temperature until it cools completely.
6
Try making tomato marinade by replacing vinegar with sour berry juice. So, a workpiece with an unusual bright taste can be made on the basis of 600 ml of freshly squeezed and strained gooseberry juice. For spice, add horseradish root (200 g).
7
Fill peeled tomatoes in sterile jars by first piercing the stem of each vegetable with a fork. Rinse horseradish and carefully scrape with a knife, then chop into slices and add to the tomatoes.
8
Dilute 60 g of table salt and a glass of granulated sugar in two liters of water, pour the gooseberry juice into the resulting solution and bring the mixture to a boil. Pour the prepared marinade over the tomatoes and roll up the jars (see step No. 5).