TOP 11 recipes for pickling tomatoes with cloves for the winter
In autumn preparations for the winter, tomatoes are in the lead, canned according to various recipes, but with the addition of cloves, they are especially aromatic, with a pleasant, spicy taste. Tomatoes are cooked whole, in halves or pieces, using herbs, spices, seasonings and other vegetables. The harvesting process can be with or without sterilization, which is easier and takes less time.
Principles of canning tomato with cloves
The process of canning tomatoes with cloves does not differ from the principles of harvesting tomatoes with other spices. The only difference is the presence of this spice when pickled tomatoes are cooked.
Selection and preparation of main ingredients
The main product is tomatoes, which can be of different sizes, as long as they fit freely in the container. When preserving cut tomatoes, it is better to take dense ones with thick skin.
How to prepare containers?
Thoroughly washed jars can be scalded with boiling water along with the lids.
The most delicious recipes
Tomatoes with cloves are spicy, and additional spices create a special taste. Thanks to different additives, the most delicious preserves are created.
The classic way
Delicious tomatoes, prepared according to an easy recipe.
Products:
- 700 grams of small tomatoes;
- dessert spoon of salt;
- sugar and vinegar - twice as much;
- 4 inflorescences of a carnation;
- 2 cloves of garlic;
- the same number of laurel leaves.
Spices, fruits are put in a container, heated in boiling water for twelve minutes. Water is boiled with salt, sugar, a bite is poured in, cans are filled, sealed.
Sweet tomatoes with cloves in 2 liter jars
Delicious preparation.
Composition:
- 1.5 kilograms of tomatoes;
- dessert spoon of salt;
- the same amount of vinegar;
- sugar - 4 times more;
- dill umbrella;
- carnations - twice as much.
The cooking process is the same as in the classic recipe.
Option without sterilization
A quick way to preserve vegetables for long storage.
Components:
- tomatoes;
- horseradish leaf;
- dill umbrella;
- head of garlic;
- 3 carnation inflorescences;
- 1/4 faceted glass of salt;
- twice as much sugar;
- Aspirin tablet;
- 0.5 coffee spoon of citric acid.
Fruits with spices are laid in a jar, boiling water is poured. After twenty-five minutes, the drained water is boiled. Crushed Aspirin, salt, sugar, lemon are poured into the heated fruits. Pour in boiling liquid. Clogged.
With added cinnamon
Preservation for spice lovers.
Need to take:
- 2 kilograms of tomato;
- parsley;
- a coffee spoon of cinnamon;
- a pea of different peppers;
- 2 carnations;
- liter of filtered water;
- a tablespoon of salt, vinegar;
- three times more sugar.
Greens, peppers, cloves, tomatoes are put in a container. Pour boiling water for a quarter of an hour. A marinade is made from bulk ingredients and vinegar. Cinnamon and pouring are added to the heated fruits. Screw it down.
With garlic and allspice
Blank with aromatic marinade.
Components:
- 1.8 kilograms of tomato;
- small head of garlic;
- 1.5 liters of water;
- a tablespoon of iodine-free salt;
- 200 grams of sugar;
- 4 allspice peas;
- 3 carnation inflorescences;
- a third of a faceted glass of vinegar.
The jar is filled with tomatoes and garlic. A marinade is prepared from spices and bulk products, with which vegetables are poured along with vinegar. Close. Cover with a fur coat, put it in the pantry in the morning.
With bell pepper
For preservation, it is better to choose an orange-colored fleshy pepper.
Need to take:
- 1.5 kilograms of tomato;
- 400 grams of pulpy yellow pepper;
- a bunch of greens;
- 2 pieces of cloves;
- the same amount of bay leaves;
- litere of water;
- a quarter glass of salt, sugar;
- twice as much vinegar.
Pepper is peeled, cut. The washed tomatoes are carefully pierced with a fork. The chives are cut. Prepared products with herbs and spices are placed in a container, boiled water is poured.
Pouring is done with salt, sugar, vinegar. Warmed fruits are filled with it. Screw tightly.
Simple onion recipe
It is recommended to close such preservation in liter jars.
Composition:
- 700 grams of small tomatoes;
- onion head;
- parsley;
- dry dill bush;
- 2 carnations;
- 20 grams of salt;
- the same amount of sugar;
- 20 milliliters of vinegar.
The fruits are put in a jar with herbs, spices, onions, pre-cut into rings. The workpiece is filled with boiling water twice. The water is boiled with the remaining ingredients, vegetables are poured over, screwed on.
With mint
The aromatic plant gives the fruit an unusual taste.
Components:
- tomatoes of the Cream variety;
- 7 mint leaves;
- 2 carnations;
- litere of water;
- 2 dessert spoons of salt and vinegar;
- sugar - twice as much.
Seasonings with tomatoes are placed in the container. Water is boiled with bulk products and vinegar, vegetables are poured, the workpiece is sterilized for twelve minutes. Clogged.
With red currant
Vegetables in combination with berries will acquire a pleasant sourness.
Necessary components:
- 1.6 kilograms of medium-sized tomato;
- a glass of currants;
- 3 carnations;
- 1.5 liters of water;
- 1/6 cup salt
- sugar - three times more.
Vegetables with currants and cloves are placed in a jar, poured with boiling water. Then the liquid is drained. Dissolve salt and sugar in water, bring to a boil, pour vegetables. Seal.
With coriander
The recipe is similar to harvesting cinnamon tomatoes. When cooking, the coriander is heated in a pan for half a minute, poured into a jar with other seasonings. Twenty-five grams of coriander is for one bottle.
With honey
Honey snack has a pleasant sweetish taste and aroma.
Components:
- 1.5 kilograms of tomatoes;
- large laurel leaf;
- 2 carnations;
- 35 grams of salt;
- sugar - twice as much;
- a tablespoon of honey and vinegar.
Spices with tomatoes are placed in a jar. Pour boiling water over. The water is boiled with the remaining ingredients. Honey is bred in a hot marinade, vegetables are poured. Screw it down.
Storage rules
Canned tomatoes, like other vegetable preparations, must be stored in a dark, cool room, out of direct sunlight, where the air temperature does not rise above five degrees.
The shelf life of pickled tomatoes in the pantry is reduced at higher temperatures. It is advisable to eat them within a year or a year and a half.
