TOP 6 delicious recipes for canned tomatoes with garlic for the winter
Tomato and garlic preparations for the winter can be extremely varied, and they are all amazingly tasty due to the good combination of vegetables with garlic, herbs and herbs. Tomatoes can be harvested ripe or in the phase of milky-wax maturity, whole, in pieces or in pureed form, with or without vinegar, with or without sterilization. Consider how to correctly make various types of blanks, how and how much they can be stored.
The principles of canning tomatoes with garlic for the winter
Tomatoes, in the presence of garlic, acquire a spicy, slightly vigorous taste and are an excellent snack. Sweet tomatoes with garlic filling, rolled in jars with marinade, will delight you during winter holidays and weekdays.
Requirements for the main ingredients
Tomatoes should be selected with an equal degree of ripeness, even if they are frayed. When spinning with whole fruits, the sizes and varieties of tomatoes are better to select the same type or similar.
The fruits are thoroughly washed under running water, slightly dried on a clean cloth.
Greens can be used fresh or dry. In both cases, it is thoroughly washed and dried before use. Garlic for stuffing and "snow" dressing is finely chopped with a knife or rubbed on a fine grater, it can be passed through a garlic dish.
How to properly prepare containers
The main container for blanks for the winter are glass jars of different capacities. Lids can be taken from plastic, metal, threaded, or glass, with a special lock on the can. Banks are washed with warm water with baking soda, then sterilized for 5-7 minutes in a water bath.
The most delicious recipes
Let's analyze the most delicious proven recipes for twisting tomatoes with garlic.
Tomatoes "in the snow" for the winter - lick your fingers
Required products:
- rounded tomatoes - 1 kilogram;
- grated garlic - 2 heads;
- mustard beans - 40 grams;
- black pepper in grains - 5-6 pieces;
- acetic acid 9 percent - 40 milliliters;
- laurel leaves - 2 pieces;
- cherry leaves - 3-4 pieces.
- marinade filling: water - 2 liters, coarse table salt - 3 tablespoons, granulated sugar - 2 tablespoons.
Put leaves and corn pepper in the base of the jar. You need to cut the tops of tomatoes - this way they will better absorb the garlic aroma, and the skin will not burst. Place the prepared fruits in a container with the slices up, sprinkle with garlic and mustard on them.
Cook the marinade filling. Add vinegar before removing from heat. Fill the jar with marinade, sterilize for 6 minutes, roll up, insulate. Garlic chunks may cloud the finished canned tomatoes, but they won't degrade the flavor.
Simple option without sterilization
The best taste of the preparation can be achieved by stuffing the tomatoes inside with garlic cloves or their halves.
Required products:
- tomatoes - 1 kilogram;
- garlic - 3 turnips;
- spicy green herbs and hot peppers - optional;
- laurel leaves - 2 pieces;
- black pepper powder - 1 teaspoon;
- pouring: water - 2 liters, table salt - 3 tablespoons, granulated sugar - 2 tablespoons, vinegar in a 9 percent dilution - 40 milliliters.
Cut the tomatoes, stuff with garlic and herbs, place in a glass container with bay leaf at the bottom, sprinkle with pepper powder, fill to the brim with hot water, let it brew for 10 minutes. Then pour the resulting infusion into a saucepan, brew the marinade on it, add vinegar at the end. Finally, pour the filling into a container with tomatoes, seal, warm, put it in the cellar a day later.
Horseradish recipe
We offer a recipe for halves in a marinade with grated garlic, horseradish, bell peppers and herbs.
Required products:
- tomatoes - 500 grams;
- horseradish - 1 root or less, since this spice gives spice;
- garlic head - 1;
- sweet pepper - 1;
- parsley or cilantro - 1-2 bunches;
- grains of black pepper - 3-4 pieces;
- clove sticks - 1-2 pieces;
- for brine with vinegar: water - 1 liter, sodium chloride - 50 grams, granulated sugar - 30 grams, vinegar of 9 percent concentration - 50 milliliters.
Cut the tomatoes in half. Spices, consisting of horseradish, garlic, sweet peppers and herbs, grind in a blender. At the bottom of the pickling container, put peppercorns, a clove bud and a few tablespoons of the ground mixture. Fold the tomato halves, alternating with the mixture. Boil the marinade, add vinegar at the end. Fill the slices, sterilize for 10 minutes, seal with lids, wrap for 24 hours.
With carrots
If in the fall you have a lot of unripe tomatoes left in your garden, do not rush to pickle them, make a preparation for the winter in jars with garlic and carrots.
Required products:
- brown or milky-wax tomatoes - 1 kilogram;
- medium-sized carrots - 2 roots;
- hot peppers, dried in small pieces - 3-4 grams;
- turnip garlic - 2;
- black peppercorns - 5 pieces;
- laurel leaf - 2;
- for vinegar dressing: water - 1 liter, large table salt - 60 grams, granulated sugar - 50 grams, vinegar diluted with 9 percent - 40 milliliters.
Cut the tomatoes crosswise, cut the carrots into strips, chop the garlic. Stuff vegetables with a shredder. Place seasonings at the bottom of the jar, fill it with stuffed fruits. Boil the vinegar filling, fill the prepared twist with it. Sterilize for 7 minutes, seal tightly, wrap for 20-24 hours.
Cinnamon
Cinnamon-marinated tomatoes with cloves of garlic are best cooked whole.
Required products:
- tomatoes - 1.5 kilograms;
- garlic, divided into teeth - 6;
- dill umbrellas with seeds - 1 bunch;
- black peppercorns - 5-6;
- cinnamon sticks - 1;
- clove tree - 1 inflorescence;
- laurel leaves - 2;
- vinegar dressing: water - 1 liter, sodium chloride - 60 grams, granulated sugar - 30 grams, vinegar diluted with 9 percent - 30 milliliters.
Place the spices on the bottom of the container, fill it with vegetables. Boil the marinade filling with vinegar, pour the prepared tomatoes. Sterilize within 7 minutes, roll up the lids, preserve heat for 24 hours.
With butter
Tomato slices, as in a salad with olive or sunflower oil, can be sealed in glass jars for winter consumption.If everything is done according to the recommendation, you get a very tasty appetizer.
Required products:
- hard ripe tomatoes - 1 kilogram;
- garlic - 3 teeth;
- turnip onions - 2;
- bunch of green herbs - 1;
- black peppercorns - 5-6;
- Bulgarian pepper - 2;
- dry laurel leaves - 2;
- lean oil - 30 milliliters;
- for marinade pouring: water - 1 liter, large table salt - 45 grams, granulated sugar - 30 grams, vinegar diluted with 9 percent - 40 milliliters.
Cut the tomatoes into 4 slices, onions and bell peppers in half rings. Line the bottom of the jar with bay leaves, add peppercorns and vegetables in layers, cover with vegetable oil. Prepare a marinade with vinegar, pour into a jar, sterilize for 5 minutes, roll up, cover for a day.
Storage terms and rules
The best storage conditions for twists are in the cellar. The air temperature of 3-4 degrees is the most suitable, the humidity is 60-70 percent. Blanks with vinegar can be stored within one year, without adding vinegar - no more than 3 months.
