EntranceRecipes for pickling tomatoes with cinnamon for the winter at home. Tomatoes with a cinnamon stick for the winter Sweet tomatoes for the winter with cinnamon
Marinated tomatoes for the winter with cinnamon
The hot season of preparations is open. And how you don’t want to stand at a hot stove on such hot days! There is nowhere to go. Surely, in winter you will want to enjoy delicious preparations. I suggest making it with cinnamon. Tomatoes according to this recipe are an excellent appetizer for a holiday table, a picnic, or an addition to a home-cooked lunch or dinner; such tomatoes will not seem monotonous; a standard set of products will acquire a new taste thanks to a pinch of cinnamon.
For pickling, use tomatoes that are small, ripe and have firm flesh. Additionally, you can put horseradish and currant leaves in the jar.
Ingredients for 4 liter jars:
Tomatoes 2.5 kg
Dill umbrellas 4 pcs.
Cherry leaf 8 pcs.
Black peppercorns 16 pcs.
Allspice peas 16 pcs.
Garlic 8 cloves
Ground cinnamon 0.5 tsp.
Vinegar essence 2 tbsp.
Bay leaf 4 pcs.
Recipe with photos of pickled tomatoes for the winter with cinnamon
First of all, first prepare liter jars with lids. They need to be thoroughly washed and sterilized using a method convenient for you. Place the tomatoes in a bowl of water, remove soft and poor-quality fruits, green tails and rinse well. Place in a colander and leave to drain. Wash the dill umbrellas and cherry leaves. Rinse the hot pepper and cut into rings. Peel the garlic cloves. Cut in half, into wedges or rings. Place one dill umbrella, two cherry leaves, 4 peas of black and allspice, and a ring of hot pepper in a sterile jar.
Place the washed tomatoes tightly in jars.
Now prepare the marinade filling. Pour water into the pan. Add salt, sugar, bay leaf, ground cinnamon. Stirring until the sugar and salt dissolve, bring to a boil. Boil for 5 minutes over low heat. Leave the brine for 5 minutes, pour in the vinegar essence, stir.
Pour the hot marinade, carefully, into the jars to the very top. Cover with sterile lids. Leave for 10 minutes. Afterwards, pour the marinade into a saucepan and bring to a boil.
Pour the finished marinade into jars and seal tightly. Turn the jars upside down and wrap them well.
Leave until the jars have cooled completely. Afterwards, store it in a pantry or cellar. Delicious preparations for you!
As you know, cinnamon is a classic spice that is usually used to give various dishes a special taste and aroma. Coffee is brewed with it, and it is also used for home baking and preparing various confectionery mixtures. But the possibilities of cinnamon don’t stop there. It turns out that this fragrant component can also be used for preservation. For example, the simplest tomatoes with cinnamon acquire an original taste and unusual aroma. For the winter, you can prepare many interesting dishes from these familiar vegetables.
Salted tomatoes
The simplest option is salted tomatoes with cinnamon. Making them is not at all difficult. To work, a minimum set of products is required:
for 5 kilograms of fresh tomatoes, 4 grams of ground cinnamon and 10 laurel leaves.
For the brine:
per liter of water 60 grams of ordinary table salt.
Prepare tomatoes with cinnamon as follows:
- First, you need to sort out the vegetables, putting rotten or damaged fruits aside.
- Then they need to be washed thoroughly.
- Place them tightly in clean, pre-sterilized jars.
- Pour boiling water over the food. Leave them in this position for about 20 minutes. Then the water must be drained using a special nozzle with holes.
- Repeat this procedure three times.
- After the final filling, boil the water again, adding salt, cinnamon and bay leaf. The brine should cook over medium heat for at least 6-7 minutes.
- Pour the prepared mixture over the tomatoes and roll up immediately.
The tomatoes and cinnamon should cool gradually. To do this, you first need to turn the jars upside down and then wrap them tightly in a warm blanket.
Spicy jam
During the harvesting period, Russian housewives use tomatoes mainly for pickling, preservation, and also for preparing all kinds of salads and lecho. Many of them don’t even suspect that the most ordinary tomatoes with cinnamon for the winter can be made in the form of aromatic, spicy jam. For this you will need:
780 grams of tomatoes, 35 milliliters of lime juice, a teaspoon each of grated ginger root and ground cumin, 120 grams of sugar, a small piece of hot chili pepper, a quarter teaspoon each of ground cloves and cinnamon.
The process of making this jam is extremely simple:
- The first step is to pour boiling water over the tomatoes and carefully remove the skins from them.
- Roughly chop the remaining pulp and place in a saucepan.
- Add all components specified in the recipe.
- Cook the mixture over low heat for 75 minutes. During this time the mass should thicken.
- Pour the still hot jam into clean jars and seal them with metal lids.
Anyone who has tried this delicacy at least once will certainly want to cook it again.
Unusual marinade
Pickled tomatoes have long become a common dish on the table of every Russian family. However, all housewives prepare them differently. Those who like to experiment can be advised to make original tomatoes with cinnamon. The recipe is unique in its simplicity and unusual composition. To prepare the marinade you will need:
per liter of water 60 grams of salt, parsley, 15 grams of vinegar, 1 centimeter of cinnamon sticks, 150 grams of sugar and one chili pepper.
For this method of preservation, a familiar technique is used:
- Wash small tomatoes and place in jars. You must remember to pre-sterilize the containers along with the lids.
- Pour water over vegetables and leave for 5 minutes.
- During this time, you can prepare the marinade. In a saucepan, you first need to boil water, and then add sugar, salt and cook for a couple of minutes.
- Pour the cooled liquid out of the jars.
- First add a spoonful of vinegar to each container, and then pour the hot marinade over everything.
- Roll up the jars, turn them over (to check their tightness), wrap them well and leave to cool.
The result is sweet tomatoes with an original aroma (from cinnamon) and a slight spiciness in taste (from pepper).
Hi all! We continue the topic of conservation. I would like to store more goodies for the winter, so that later the eye can enjoy a full pantry. And today a popular topic is pickled tomatoes. They are closed almost as often as the ones I wrote about earlier. And this is not surprising, because the sweet-sour, sometimes spicy taste of tomatoes cannot but be liked. I offer 12 recipes for preparing this preparation at once!
And a few more words about the important. For preservation you need to use only coarse rock salt. Never use iodized or extra salt.
Banks must first be sterilized in any convenient way. This applies to absolutely all recipes considered today. First, wash the glass with soda, and then hold it over steam until transparent (drops of water will flow down). If you have an electric oven, you can sterilize it in it. Place the jars in a cold oven and turn on the heat to 150 degrees. After heating, keep the container in the oven for 15-20 minutes. Then don’t take them out right away, but let them cool gradually.
This preparation immediately differs from all other recipes in its appearance. It looks like snow has fallen and covered the tomatoes. The result is tomatoes “in the snow.” It's beautiful, but also very tasty. In addition, you don’t need to use a whole bunch of different spices and herbs; garlic plays the main role here. Try this way to preserve your red vegetables and surprise your loved ones (the surprise will be pleasant!).
- tomatoes - 2 kg
- water - 1.5 l
- grated garlic - 1 tbsp. with a slide
- salt - 1 tbsp.
- sugar - 100 gr.
- vinegar 9% - 2 tbsp.
How to cook:
1. Wash and dry the tomatoes. It is better to choose not very large fruits so that more of them can fit in the jar. Place the tomatoes in prepared sterilized containers. Do not press too hard, leaving the vegetables intact and not cracked.
You can use jars of any size. For example, for one liter you will need 0.5 liters of water, 1/3 tbsp. salt, 33 gr. sugar, 2/3 tbsp. vinegar, 1/3 tbsp garlic. And if you use three containers per 1 liter, then take the norm as in the list of ingredients. Or the same amount can be taken for two one-and-a-half cans.
2. Pour boiling water over the tomatoes to warm them up. Cover with a lid and let stand for 15 minutes.
3. Peel the garlic and grate it on a fine grater. Alternatively, pass it through a press. To quickly peel a head of garlic, cut off the root, crush it with a knife, place it in a bowl and cover with a lid. Shake the bowl and its contents vigorously (you can even dance). Open the lid and the garlic is peeled. This is how you can get through routine work in a fun and quick way.
4.Meanwhile, prepare the brine. Pour water into a saucepan and boil it. Add salt and sugar, dissolve all the crystals. Boil the marinade for a couple of minutes. Turn off the heat and add vinegar.
5. Drain the hot water that was poured over the tomatoes. Be careful not to get burned. Place grated garlic on top and fill with prepared brine to the very top. You can let the marinade spill out of the jar a little.
6. Roll up the workpieces with lids that have previously been in boiling water. Twist the finished roll a little so that the garlic subsides. In this case, the brine may become slightly cloudy. Don't worry, this is normal, garlic oil is released.
7. Turn the resulting deliciousness upside down, wrap it in a blanket so that it cools slowly and sterilization continues. Leave the canned food for a day, and then put it in a dark place where the sun's rays do not penetrate.
8. Already on New Year’s Day you can open the jar and try what happened. I promise it will be delicious!
Pickled cherry tomatoes are to die for
Do you want to prepare delicious preserves so that you can put them on the holiday table and serve them for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they have a sweet taste, and certain spices will make them a little crunchier, more dense.
Ingredients (for a half-liter jar):
- Cherry tomatoes
- horseradish root - a small piece
- black peppercorns - 3 pcs.
- garlic - 1 clove
- bay leaf - 0.5 pcs.
- dill umbrella - 1 pc. small (you can take dill seeds)
- tarragon - 0.5 sprigs
For the marinade:
- water - 1 l
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 2 tbsp.
Cooking method:
1. Wash the cherry tomatoes and make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.
For such preparations, you can take small jars, half-liter or liter. The tomatoes are small and will fit well.
2. Place all the prepared aromatic spices at the bottom of each jar: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The amount of spices can be taken according to taste and availability; there are no required proportions. If you want it spicier, add more horseradish and garlic; if it’s more aromatic, focus on herbs.
3.Place the tomatoes in the jars without pressing them with your hands.
4.Make the brine. Pour water into a saucepan, add salt and sugar. Place on the fire and bring to a boil. Cook for two minutes, then add vinegar. There is no need to boil the vinegar so that it does not evaporate.
5.Pour the prepared brine over the tomatoes and cover with sterile lids.
To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.
6. All that’s left to do is to sterilize the preserved food. Take a large and wide pan. Be sure to cover the bottom with cotton cloth. Place your jars (careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the hangers of the jars. The water pours out hot because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst due to temperature changes.
7.After the water boils, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes at a gentle boil. Remove the disinfected canned goods from the boiling water and roll them up. It is convenient to remove the glass with special tweezers, there is less chance of getting burned.
8. Place the pieces on the lids and let them cool completely. Make sure that the jars are sealed tightly and that the brine does not leak. That's all. It’s quite easy to prepare delicious pickled cherry tomatoes for the winter.
Red tomatoes marinated with mustard for the winter
Mustard seeds are a frequent guest in canning. You can use them, or you can also use tomatoes. Your preparations for this recipe will turn out very fragrant, since they will also be added to them. Also, the taste of pickled fruits will be slightly sweet.
Ingredients (for 2 liter jar):
- tomatoes
- basil - 3 sprigs with leaves
- mustard seeds - 1 tbsp.
- garlic - 2-3 cloves
- sugar - 6 dessert spoons
- salt - 1.5 dessert spoons
- acetic acid 70% - 1 des.l.
Preparation:
1.As you can see, the ingredients are given for a two-liter jar. If you marinate in a three-liter container, then take 6 tablespoons of sugar and 1.5 tablespoons of salt. Vinegar essence will need 1 tbsp. Sterilize the container in advance and place basil sprigs on the bottom (it is better to scald them with boiling water first), mustard seeds, chopped garlic and peppercorns.
2. Place the washed tomatoes tightly in the jar, but do not compact them too much so that the fruits remain intact.
3. Pour boiling water over the tomatoes, filling the entire vessel to the brim. Cover with a sterile lid and leave until cool (the jar should be warm enough to handle with bare hands).
4.Pour warm water into a saucepan, add salt and sugar to it, boil for one or two minutes. Pour acetic acid directly into the jar itself.
5.Pour the prepared brine over the tomatoes and roll up. Turn it over, wrap it under a fur coat and leave it to cool for a day. The sterilization process will continue under the blanket. All that remains is to put the preparations in storage and wait for a tasty winter.
Sweet tomatoes with vinegar without sterilization in 1 liter jars
This is a recipe for sweet tomatoes, a minimal set of spices, no fresh herbs required. Such preparations are stored well, and in winter they delight with their taste. If you like sour pickled tomatoes, you may not like the sweet version, I warn you right away. But all those with a sweet tooth will be able to satisfy their souls in this recipe.
Ingredients for 3 liter jars:
- tomatoes - 1.6-1.8 kg
- water - 1.5 l
- salt - 1 tbsp. with a slide
- sugar - 200 gr.
- bay leaf - 3 pcs.
- black peppercorns - 5 pcs.
- allspice peas - 5 pcs.
- cloves - 5 buds
- dill seeds - 1/2 tsp.
- vinegar 9% - 100 ml
Preparation:
1. Wash the jars with soda and sterilize them. Pour boiling water over the lids and leave for 5 minutes. Wash and dry the tomatoes so that there is no raw water on them.
2. Place the tomatoes in prepared jars. But to prevent them from bursting due to heat treatment, make punctures near the stalk. You can pierce each fruit crosswise twice with a fork or make 4 punctures with a toothpick.
3. Pour boiling water over the tomatoes to the very top. To avoid glass breaking, fill not immediately to the edge, but in parts so that the jars have time to warm up.
4.Cover the pieces with lids (remove them from boiling water with a fork or tweezers) and leave for 15 minutes.
5.Using a special nylon lid with holes, drain the water from the jars and cover them again with metal lids. Measure out the amount of water, it should be 1.5 liters. If it turns out less, add more. Pour salt and sugar into the water, as well as all the dry spices - black and allspice, bay leaf, cloves and dill seeds. Cook for two minutes after boiling.
Dill seeds can be bought at any pharmacy and used in canning.
6.When the sugar and salt dissolve, turn off the heat and pour in the vinegar, stir.
7. Immediately pour the boiling marinade over the tomatoes so that a little overflows over the edge of the jar. And screw the lids on tightly. Turn the canned food upside down and wrap it up. Leave until completely cool. After just a month and a half, you can open the blank and try what happened.
Canned tomatoes with cucumbers - assorted in 3-liter jars
Tomatoes can be combined with cucumbers and you will get a delicious assortment of vegetables. According to this recipe, the cucumbers will be crispy, all vegetables will be moderately sweet and sour. Vinegar is not used here; citric acid is used instead. There is no need to sterilize the preserved food; it is done by pouring boiling water twice.
Ingredients for a 3 liter jar:
- cucumbers
- tomatoes
- garlic - 2 large cloves
- dill umbrellas - 3 pcs.
- cherry leaves - 4 pcs.
- currant leaves - 2-3 pcs.
- allspice peas - 4-5 pcs.
- black peppercorns - 6 pcs.
- salt - 2 tbsp. no slide
- sugar - 5 tbsp.
How to prepare assorted dishes:
1.If you have already cooked, you know that these vegetables need to be prepared in a special way before marinating. First, wash them, trim the ends and soak in cold water for 2-4 hours. This way you will achieve a good crunch.
2.Tomatoes and herbs need to be washed very well, like jars. Place greens (currant and cherry leaves, dill umbrellas), peppercorns and chopped garlic at the bottom of each three-liter container.
3. Place cucumbers and tomatoes on the spices. There are no strict proportions for vegetables. You can take them 50/50, you can have more cucumbers or vice versa, as you wish.
Most often, cucumbers are placed on the bottom and tomatoes on top. But you can lay it out in layers, so that later it is convenient to get the vegetable you want.
4. Pour boiling water over the resulting assortment, cover the jars with lids (dip the lids in boiling water in advance) and let the vegetables warm up for 15 minutes. Meanwhile, put another portion of water to boil.
5. Drain the slightly cooled water from the jars and pour boiling water (fresh) over the preparations a second time and leave for 10-15 minutes. Meanwhile, boil a new portion of water again. After the allotted time, drain the liquid from the jars.
6.Pour salt, sugar and citric acid into each container. Fill with boiling water to the brim and seal tightly with lids. Shake each jar a little to dissolve the salt and sugar. Then turn the canned food upside down and leave it until it cools. There is no need to wrap it up.
Pickling tomatoes with onions - a very tasty recipe
I think you are making a salad of fresh tomatoes and onions. This is a classic combination; tomatoes love onions. And you can also marinate them with this vegetable. It turns out delicious, if you let your guests try it, they will definitely ask for the recipe for their piggy bank.
Ingredients:
- tomatoes
- onion
- black peppercorns
- allspice peas
For marinade per 1 liter of water:
- salt - 1 tbsp.
- sugar - 4 tbsp.
Acetic acid 70%:
- for 1 liter jar - 1 tsp.
- for a 2 liter jar - 1 des.l.
- for a 3 liter jar - 1 tbsp.
Preparation:
1. Wash and dry the tomatoes. Use a toothpick to make a deep puncture in the place where the stalk was attached. You can also pierce it with a small knife. The puncture is done so that the tomatoes are better salted and the skin does not burst too much.
2. Peel the onion and cut into rings about 5 mm thick.
3. Wash and sterilize the jars in a convenient way. Place a slice of onion at the bottom of each container and fill the container halfway with tomatoes. Then add another 3-4 slices of onion and a pinch of black peppercorns and a couple of allspice peas. Continue filling the voids with tomatoes. Top with a couple more onion slices and another pinch of pepper.
No need to add dill, horseradish, garlic. These additives are not appropriate in this recipe.
4. Pour boiling water over the workpieces and close with sterilized lids, which must be boiled in advance and kept in boiling water until this moment.
5. Leave the tomatoes until they cool, about 30 minutes. The glass of the jar should not burn your hands. Drain the water into the pan; for convenience, use a lid with holes.
6.Measure the amount of water so you know how much sugar and salt you will need. The calculation is given for 1 liter. Approximately 1 liter of water is required for a two-liter jar. Pour the required amount of sugar and salt into the water and place the marinade on the stove. Bring to a boil, stirring until everything is well dissolved. Boil for a couple of minutes and you can pour boiling brine over the tomatoes.
7.Pour vinegar on top of each jar. If you make it in two-liter containers, then you need to take 1 dessert spoon of acetic acid, 1 tsp for a liter container, 1 tbsp for a 3-liter container. Cover with lids and roll up.
8. Turn the twists over and cover them with something warm for a day. This preservation can be stored at room temperature, most importantly in a dark place.
Crispy green tomatoes with garlic and carrots
Green tomatoes are firmer than ripe ones. This means that when closing for the winter, they will not spread from the boiling water, but will be crispy. In addition, I suggest not just marinating them, but stuffing them with carrots and garlic. The result will be an excellent snack, more masculine, spicy, since it also contains hot pepper.
Ingredients for a 1.5 liter jar:
- green tomatoes - how many will go into a jar?
- carrot
- garlic
- chili pepper - 0.5 pcs. (taste)
- fresh parsley - 3 sprigs
- bay leaf - 1 pc.
- black peppercorns - 4 pcs.
- cloves - 3 buds
For 6 liters of marinade:
- water - 2.5 l
- sugar - 1 tbsp.
- vinegar 9% – 350 ml
- salt - 2 tbsp.
How to cook:
1.Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as a filling for the tomatoes. These vegetables need to be cut into fairly thin slices. For one tomato you will need about 0.5 cloves of garlic.
2.Make cuts on the green fruits into which the filling will be inserted. Cut large fruits crosswise, but not all the way; for small fruits, you can make one cut. Place carrot and garlic pieces into these holes. You don’t need to apply a lot so that the tomato doesn’t fall apart and keeps its shape.
3. Place spices at the bottom of each jar - parsley, bay leaf, black pepper, cloves and hot pepper (cut into rings). Place the stuffed tomatoes fairly tightly.
Place tomatoes of approximately the same size in one jar - large ones in one container, small ones in another.
4.Take a wide saucepan in which you will sterilize canned food. Place a cloth on the bottom to prevent the jars from bursting during the process. Place the filled containers in this pan, cover them with scalded lids, and fill them with warm water up to the hangers.
5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and cook for a minute. Pour in vinegar and bring to a boil. Now you need to pour the marinade into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of preparations. This can be 6 liter, 4 - one and a half liter cans or 2 three liter cans.
6. Pour the marinade to the very top; if it spills a little, it’s okay. Cover full jars with lids. First, wait until the water boils in the pan where the preserves are placed. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.
7.Remove the preserved food from the pan and seal it for the winter. Turn the jars over, wrap them and leave them for a day. You can try such unusual tomatoes in about two months, when they are sufficiently marinated and acquire pungency, acidity, and sweetness.
How to pickle tomatoes with aspirin and vinegar - a simple recipe
This is the fastest recipe. There is no need to sterilize canned food and warm it up. The tomatoes are poured with boiling water and immediately twisted. Aspirin increases acidity, so products are stored well with it. If in doubt, you can try rolling one jar using this recipe. And if everything goes smoothly, then next year everything can be done in much larger volumes. Just remember to bookmark this page so you don't lose the recipe.
Ingredients for a 3 liter jar:
- tomatoes
- garlic - 2 cloves
- black peppercorns (you can use a mixture of peppers) - 10-12 pcs.
- horseradish leaf - 1 pc.
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 50 ml
- aspirin (acetylsalicylic acid) - 3 tablets
Cooking method:
1. Wash the horseradish leaf and scald with boiling water. Place it in the bottom of a three-liter sterilized jar. Tomatoes must be washed and dried. Make a hole in each tomato with a toothpick in the stem area, this will make it easier for the brine to get inside. Fold the ripe fruits halfway into a glass container.
2. Add garlic (you can whole, you can cut) and peppercorns and continue filling the jar.
3. Place aspirin tablets, salt, sugar and vinegar on top of the vegetables. Pour boiling water to the top and immediately roll up. Shake the jar a little to dissolve all the loose ingredients. Place the blanks on the lids and check the quality of the twist. Wrap the canned food very well on all sides in several layers (with a towel, blanket, blanket, old fur coat - your choice).
4.Let the tomatoes cool completely. According to this recipe, pickled tomatoes taste like barrel tomatoes. Try it, it's very simple.
Tomatoes with citric acid (without vinegar) with garlic inside
When you take this tomato out of the jar, a surprise filling in the form of garlic will await you. And we all know how delicious pickled garlic is. There is no vinegar in this recipe, we will put lemon instead.
- tomatoes
- garlic
- allspice peas - 2 pcs.
- black peppercorns - 5-6 pcs.
- cloves - 2 pcs.
- bay leaf - 1 pc.
For marinade per 1 liter of water:
- sugar - 150 gr. (6 tbsp)
- salt - 35 gr. (1.5 tbsp)
- citric acid - 1 tsp. with a slide
Preparation:
1. Wash the tomatoes and wipe dry with a napkin. Peel the garlic and cut lengthwise into long strips. Make two cuts crosswise on the stem of each tomato with a knife. Insert a piece of garlic into the resulting hole, pushing it inside the fruit.
2. Take clean, sterilized jars, 2 liters in volume (you can use others, just increase or decrease the amount of spices proportionally). At the bottom of each container, place one bay leaf, a couple of allspice peas, 5-6 pcs. black pepper, two buds of cloves. Next, fill the glass container with tomatoes.
3. Slowly pour boiling water over the jars to the top. Cover with lids that need to be scalded in advance. Let the tomatoes warm through for 10 minutes.
To prevent the jars from bursting, you can place a metal knife under them or pour boiling water onto a spoon.
4.Drain the water from the jars into a saucepan. For convenience, buy a special lid with holes. You will need to cook a marinade based on the drained liquid. And it’s easy to do: add sugar, salt and citric acid to the water. But first, measure how much moisture has drained. On average, a two-liter container holds 1 liter of water.
5. Bring the brine to a boil and pour it boiling into the tomatoes. Roll up the lids, check for leaks (try to see if the lid rotates). Turn the canned food over, cover with a towel and let it cool. And in winter, you will open such a preparation and will not notice how quickly the jar is empty, because it turns out very tasty.
Recipe for pickled tomatoes with carrot tops
I’ll say right away that this recipe has been tested over the years and the tomatoes turn out tasty and sweetish. In this case, you do not need to use any spices or herbs, except for carrot tops. It is the carrot leaves that give tomatoes their special taste. It is very simple to prepare such preservation, the set of ingredients is minimal, and the result is gorgeous.
Ingredients for a 2 liter jar:
- tomatoes
- carrot tops - 2 sprigs
- salt - 40 gr. (1 heaped tablespoon)
- sugar - 100 gr. (4 heaped tbsp)
- vinegar 9% - 70 ml
How to cook:
1. Wash the tomatoes and place them tightly in sterilized jars. When you reach the middle, add two sprigs of carrot tops. At the same time, you should have water for pouring boiling on the stove and boiling the lids for 3-5 minutes.
2.When the tomatoes are laid, they need to be filled with boiling water to the top and covered with boiled lids. Leave the workpiece in this form for 20 minutes.
3.Now drain the water from the cans into a saucepan, add salt, sugar and vinegar. Stirring, bring the marinade to a boil. Pour boiling brine over the tomatoes and roll up. Turn it over and see if the lids are leaking. Cover with a blanket and let cool.
4. That’s it, quickly and easily, you’ve rolled up these tasty and bright vegetables. One fill is enough to keep canned goods well in a cool, dark place.
Brown tomatoes for the winter with cinnamon and cloves - video recipe
Tomatoes and cinnamon are a great combination. Last time I wrote a cooking recipe, be sure to check out the recipe at the link. This time the tomatoes are marinated with cinnamon. In this case, other spicy spices are used, which give a magical aroma. I can safely say that not a single guest will refuse such a treat. Watch the video and repeat!
Ingredients for a 1.5 liter jar:
- bay leaf - 2 pcs.
- onion - 2-3 rings
- cloves - 4 buds
- allspice peas - 6-8 pcs.
- bell pepper - 5-6 rings
- refined vegetable oil - 2 tbsp.
for the marinade:
- water - 1 l
- salt - 2 tbsp. no slide
- sugar - 6 tbsp.
- vinegar 9% - 75 ml
- ground cinnamon - 1 tsp.
Tomatoes with apples and apple cider vinegar - a very tasty recipe
For last I left the original recipe for preparing tomatoes and apples. The variety of apples you can take is white filling, Antonovka - sour or sweet and sour. Thanks to the special aroma of these fruits, tomatoes are unusual. In addition to apples, you will need a lot of garlic, as well as apple cider vinegar, which will make the vegetables more dense.
Ingredients for a 3 liter jar:
- tomatoes
- apples - 3 pcs.
- garlic - 9 cloves
- black peppercorns - 10 pcs.
- allspice peas - 3 pcs.
- salt - 1 tbsp. with a slide
- sugar - 4 tbsp.
- apple cider vinegar 6% – 50 ml
Preparation:
1. Cut the apples into 4 parts, remove the seeds and tail. Peel the garlic and wash the tomatoes. Place tomatoes, apples and garlic in a sterile jar, alternating. Pour boiling water over all this wealth and cover with a lid (sterilize it first). Let the workpiece stand for 20 minutes to warm up and sterilize.
2.Pour water from the jar into the pan. Pour salt, sugar, peppercorns into it and bring to a boil. Mix well to dissolve all the crystals.
3.Pour apple cider vinegar over the tomatoes. When the brine boils, pour it to the very edge of the jar and roll it up.
If you read to the end, it means you have become 12 recipes richer. And these are not just recipes, but the best and most delicious ones. Each has its own zest, which will make winter preparations a work of art. Prepare pickled tomatoes, devour them on both cheeks in winter, and then come to my blog for a new portion of goodies. See you in the new article!
Hello, dear visitors!
My relatives shared an excellent option with me. Everything is very simple, inexpensive, and really the best option. Vegetables retain their wonderful taste, while absorbing salt and the spicy aroma of spices. Sometimes you wonder where such recipes come from in the minds of ordinary people, probably from somewhere above. The dish is suitable as a simple snack at any meal, and can also be served on a holiday table.
The above advantages are complemented by canning for the winter, which allows you to eat these vegetables in cold weather.
So, let's start cooking...
Nutritional value of the dish per 100 grams.
BJU: 1/1/13.
Kcal: 58.
GI: low.
AI: high.
Cooking time: 25 min.
Number of servings: 1 liter jar.
Ingredients of the dish.
- Tomatoes - 650 g.
Brine.
- Salt - 20 g (1 tbsp).
- Sugar - 10 g (1/2 tbsp).
- Ground cinnamon - 2 g (1/4 tsp).
- Water - 0.5 l (2 tbsp).
- Bay leaf - 1-2 pcs.
Recipe of dish.
Let's prepare the ingredients. Wash the tomatoes well and dry them. Large specimens can be cut in half, but it is better to use small fruits.
Sterilize jars and lids in a microwave oven or in a water bath for at least 5 minutes.
Place the tomatoes tightly in the container.
Pour hot boiled water into the jar to the edge of the neck. I advise you to use pure spring or filtered liquid.
We wait until the tomatoes begin to release juice into the water, about 15 minutes.
Then pour the resulting infusion into a saucepan and add a little more water to it (about 1/4 tbsp) - allowance for boiling over.
Add salt (1 tbsp) and sugar (1 heaped tsp) there.
We also add cinnamon (1/4 tsp) and a couple of bay leaves. Boil the brine until the salt dissolves, about 3 minutes.
Then pour the resulting liquid into the jar to the brim.
We roll up our container with a lid, turn it over, cover it with a towel, then wait for the product to cool completely.
Salted tomatoes will be ready in a month, and you can store them in any cool and dark place at home.
Bon appetit!