Let's start with the basics and remember that the vegetable of the genusSolanaceae is rich in acids, which are an excellent preservative. As a result, you do not need to worry about your banks “exploding”. All work will not pass in vain, observing literally several important nuances:
1. Tomatoes, marinated for the winter, it is not necessary to supply a huge amount of vinegar essences.
2It 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, taste suffers. For best results, add more sugar. Classic can be called a combination of 1: 4: 2, that is, for one liter of water put four tablespoons. spoons of sugar and only two salts.
3. The taste will be richer if you can conserve them not “solo”, but make a platter.
That seems to be all the recommendations.Then everything depends on you and your imagination. We invite you to try to cook delicious pickled tomatoes for the winter according to 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 and leave to cool. The ideal temperature is the one at which you can easily take the container with your hands without burning (about 40 degrees). Then drain this water, and immediately fill the contents of the jar with boiling brine to the edge of the dish. Close the lids. Turn the jar upside down and wrap a blanket, leaving it in this position until it cools completely.
The first recipe for pickled tomatoes
На зиму «закрыть» россыпь томатов черри (хотя any variety will fit) simple. At the bottom of a liter jar, place half a coffee spoonful of black peppercorns, allspice and (required) cloves with coriander. Seeds of dill optional. Cut two cloves of garlic and a couple of pepper slices into large pieces (you can use both sweet and chili, you can use both). Add bay leaf. Put tomatoes on top. Preserve with classic pickle (1: 4: 2) with one teaspoonful of 9% vinegar.
The second recipe
Tomatoes, marinated for the winter in your ownjuice, made according to the same recipe as the previous version, with the exception of brine. His recipe requires the replacement of ordinary water with tomato juice while maintaining the other proportions and following the recommendations. By the way, it is better not to squeeze out the necessary liquid using a juicer, but by scrolling vegetables through a meat grinder and throwing them back into a colander. After a little mass mixing, you will have the perfect puree for spicy adjika and thick juice with pulp for brine.
The third recipe
The last option - tomatoes, pickled onwinter with vegetable oil (another name for "Yum!") and a standard set of spices. Ripe vegetables are poured classic brine with the addition of three tablespoons of oil per liter of liquid.
We have offered you three of the most classic options. In your power to create any improvisation on a given topic.
