Pickled tomatoes for the winter how to pickle in brine, sweet, spicy, with pepper

Pickled tomatoes - for a Russian, this is not just a dish familiar from childhood. This is a real treat, which is traditionally associated with a home holiday and a richly laid table. And even if there is nothing to put on the table except these very tomatoes, it’s already festive with them.

And it is customary to cook salted and pickled tomatoes at home, with our own hands, although there is no shortage of ready-made ones in the shops.

And what if you are a novice housewife who not only does not know how to prepare this very tomato solution for salting, so that it is tasty and not sour, but in general - how many milliliters does the jar have? Of course, read our recipes!

Pickling, as a technology for processing vegetables that allows you to store them for a long time, was used by the inhabitants of ancient Rome and Greece. In Russia, they began harvesting about ten centuries ago. Initially pickled cucumbers, berries, mushrooms. After the decree of Catherine the Great, they also began to harvest tomatoes, actively grown since that time.

Principles of preparation and main components

The basic component of any brine is water. The final flavoring properties of the dish largely depend on its quality. It is recommended that fluid from a well or spring be preferred. If such "luxury" is not available, then tap water and bottled water from the store will do. Water must be defended. Pre-boiling will help get rid of a specific “chlorine” taste.

The constant components of the brine are salt and sugar. They must be dissolved, brought to a boil and boiled for at least a few minutes. The following components are used for tomato workpieces:

• preservatives - vinegar or vinegar essence, aspirin, alcohol, citric acid (one of one choice);
• spice- laurel, cherry, currant leaves, horseradish, garlic wedges, peas of black and allspice, dill;
• vegetables- carrots, Bulgarian and hot peppers.

Tomato marinade per 1 liter of water: time-tested recipes

The technologies for preparing the brine are quite simple, which allows even culinary newcomers to master them. There are two main methods of pickling.

1. Cold. In some recipes, tomatoes are blanched in advance, in others they are not. After that, they are placed in containers and filled with a cooled brine. Billets differ in short-term storage - three to four months. There is a high risk of mold. To prevent spoilage, tomatoes are added a large number of preservatives.
2. Hot. Thermal processing of vegetables that are already stacked in cans is carried out. Tomatoes are poured with boiling water several times. Then a brine is prepared from it for the last filling.A method is used for long-term storage of products. Allows reducing the amount of preservatives used.

Classical

Features. A recipe for tomato marinade is known by culinary experts as “a spoonful of salt for two sugars.” Vinegar is poured immediately into jars. Thus, it does not evaporate and is stored in the required amount. When stored, it helps vegetables not to lose their aesthetics, as it has a “fastening” effect. Harvesting without sterilization can stand for two to three years.

Ingredients:

• 1 liter of water;
• 20-25 g of salt;
• 40-50 g of sugar;
• 10 ml of vinegar;
• spices (three garlic cloves, one leaf of horseradish, two dill umbrellas, half of bell pepper).

Step by step

1. We boil water. Throw salt and sugar into it. Stir until completely dissolved. Cook for about two minutes.
2. We fill sterile containers with spices and tomatoes. Pour boiling water. We are waiting for the vegetables to cool.
3. Drain the liquid, boil. Pour vinegar into cans or brine, but after we remove it from the heat.
4. Pour vegetables with marinade, roll up jars, insulate.
5. We take out in the cold after a day.

Sweet

Features. The recipe for sweet tomatoes marinade per 1 liter of water is suitable for preserving ripe red tomatoes. The necessary “acidity” in the workpiece is provided by vinegar essence. It is quite concentrated, so in the recipe it is very slightly.

Ingredients:

• 1 liter of water;
• 20-25 g of salt;
• 45-55 g of sugar;
• 20-25 ml of honey;
• incomplete teaspoon of vinegar essence (70%);
• spices (two to three garlic cloves, a teaspoon of mustard seeds, a bay leaf, several peas of black pepper, two dill umbrellas).

Step by step

1. Spices with tomatoes pour boiled water. We wait until it cools down. Drain the liquid.
2. Boil water again, add honey, sugar, salt to it. Keep on fire until the components are completely dissolved.
3. Pour vegetables with honey brine. Add vinegar essence. We roll up banks, we warm. We take out in the cold after complete cooling.

Cold

Features. A quick tomato marinade that does not need to be boiled. Allows you to get a delicious workpiece in a day. Unlike the previous options, where the tomatoes in the banks are stacked whole, here they go in slices. The number of components is designed for 1.5 kg of vegetables. Prescription water is not needed.

Ingredients:

• 500 ml of unrefined oil;
• 50 ml apple cider vinegar;
• 20-25 g of salt;
• 40-50 g of sugar;
• five garlic cloves;
• chili pepper pod.

Step by step

1. Grind salt, sugar with vinegar. Add oil, crushed garlic, minced hot pepper in a meat grinder. Mix well.
2. Tomatoes cut into quarters. We put them in a clean, sterile container. Water the layers with brine.
3. We seal the jar with a plastic lid. We put in the cold, turning upside down. Two hours later, we return to our usual position. After a day, you can take a sample.

With apple cider vinegar

Features. Unlike table vinegar, apple has a milder taste. In winter preparations, it is not used as often because it has a lower acid concentration. This is 4-5% in a natural and high-quality product. In order for the roll to stand in due time, you must strictly adhere to the recipe.

Ingredients:

• 1 liter of water;
• 40-50 ml of apple cider vinegar;
• 20-25 g of salt;
• 50-70 g of sugar;
• spices (one or two garlic cloves, several sprigs of parsley, a pinch of coriander, “star” cloves, three leaves of cherry or black currant).

Step by step

1. Pour boiled water into the filled containers. We are waiting for 10-20 minutes.
2. Drain the liquid. After boiling, we add salt and sugar, peas of black pepper. Cook until crystals dissolve.
3. Remove from heat. Pour apple cider vinegar. Pour the vegetables. We cork banks, we warm.

With aspirin

Features. The method of preparation of brine with aspirin tablets was very popular in Soviet times. It is believed that the component has a gentle effect on the stomach, unlike table vinegar. The amount of aspirin is calculated on a three-liter jar.

Ingredients:

• 1 liter of water;
• 20-25 g of salt;
• 40-50 g of sugar;
• one aspirin tablet.

Step by step

1. Vegetables with spices “warm” boiling water. We wait until it cools, merge.
2. Boil water with sugar and salt until crystals are completely dissolved.
3. Throw aspirin.
4. Pour the tomatoes with brine. We roll up, we warm. After a day, we clean it in a cold place.

With garlic

Features. A brine is prepared from salt, water and sugar with virtually no other spices. It does not use greens, laurel leaves, currants, peas, black pepper and other familiar components. The whole "trick" is the use of a large amount of garlic, which is combined with mustard. The popular appetizer is popularly called tomatoes "under the snow."

Ingredients:

• 1.5 liters of water;
• 100-125 g of sugar;
• 20-25 g mustard powder;
• 25-35 g of salt;
• a teaspoon of vinegar essence;
• garlic.

Step by step

1. We fill the container with vegetables with boiled water. We wait until it cools down.
2. We boil the drained water, throw salt and sugar into it. Boil until the products dissolve.
3. Pour garlic, mustard powder, sliced ​​with slices, into the container with the last layer. Pour in the vinegar essence.
4. Fill with brine. Cork, take out in the cold after cooling.

With vodka

Features. The recipe allows you to cook marinade for green, brown, red tomatoes. Universal pickle is also suitable for canning cucumbers. Vegetables are dense, crunchy and do not deform when cooked.

Ingredients:

• 1 liter of water;
• 20-25 g of sugar;
• 20-25 g of salt;
• 25 ml of vodka;
• 25 ml of vinegar (6%).

Step by step

1. “Warm up” vegetables with boiled water.
2. We boil the drained liquid, pour sugar and salt. We mix well until the bulk ingredients dissolve.
3. Remove the brine from the fire, pour vinegar and vodka into it.
4. Pour tomatoes with marinade, cork, warm. We take out in the cold after a day.

With tomato paste

Features. A method of preserving tomatoes, not involving the use of vinegar. The vegetables are tender and sweet in taste. Suitable for children's menu.

Ingredients:

• 1 liter of water;
• 250 ml of tomato paste;
• 80-100 g of sugar;
• 20-25 g of salt.

Step by step

1. “Warm up” vegetables, pouring them with boiled water. We are waiting for cooling.
2. Mix water with sugar, salt, tomato paste. Boil for a few minutes.
3. Pour tomatoes with brine.
4. We cork, we warm.
5. We take out in the cold after a day.

Marinade for tomatoes for the winter in different parts of the globe is prepared differently. The French use onions, carrots and celery for brine. The Chinese prefer to cook a dressing of ginger, green onions, garlic. In Italy, indifferent to herbs, such as rosemary, marjoram, basil. Mexicans are admirers of "hot" and "hot" dishes, so they prefer hot chili peppers. In the Caucasus, cilantro and garlic are present almost everywhere.

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