Recipes for canning tomatoes with vodka for the winter you will lick your fingers
Salted tomatoes are a traditional snack that is present at almost every festive feast. Tomatoes with vodka for the winter are a little unusual, because their taste is distinguished by their freshness and versatility of the aromatic bouquet. You can add even more originality to the dish by expanding the recipe with spices and spices.
The quality of pickled tomatoes with vodka varies slightly. Tomatoes become crispy, hard, you just lick your fingers, the marinade remains alcohol-free. This method can be used to prepare pickled tomatoes of any kind, as long as the fruits are ripe and red. If the fruits are small, they must be placed in the jar as a whole. Large specimens should be cut into several parts, but rolled up separately from those that are intact in jars. Tomatoes canned with vodka are very tasty.
The role of alcohol in conservation
The combination of vegetables with vodka is considered to be classic, but the idea of adding a drink during preservation has become popular not so long ago. This is done for reasons of better preservation of the salting components.
The alcohol present in the composition of salted tomatoes does not affect their taste and aroma, but helps to preserve the shape of the fruit, prolongs the shelf life of the harvest. Canned tomatoes with vodka not only lick your fingers, but also prevent the fermentation of the snack and the swelling of the cans. Mold is not terrible for tomatoes pickled with vodka.
It has long been noticed that with the help of ethyl alcohol it is possible to stop fermentation processes. The production of fortified wines is based on such an action, the fermentation process in which does not reach the end, but stops after adding a drink with a strength of 40 to 60 degrees. This property is used in the pickling process.
Harvesting vegetables always carries some risk of fermentation or mold growth, despite the use of preservatives such as sugar and salt.
The reasons may be violation of hygiene requirements, dirt on the dishes, deviation from the cooking technology and unwashed hands. In some cases, it is even difficult to understand the reasons for opening a can.
By adding a very small amount of alcohol to the blanks, you can get confidence in the safety of the future snack. The alcohol will stop fermentation and kill all pathogens. Moldy fungi will not get the opportunity for reproduction and damage to the twists. To keep the blanks in their original form, it is necessary to use about 20 milliliters of vodka per 1 liter of brine.
Ingredients for pickling tomatoes
To prepare tomatoes with vodka, you should prepare:
- red tomatoes in a volume equal to the volume of a three-liter jar;
- 1.5 liters of water;
- 2 tablespoons of salt;
- 4 tablespoons of granulated sugar;
- lavrushka (3 leaves);
- 5 pieces. carnations;
- 1 pinch of red hot pepper;
- 2 cloves of garlic;
- 5 cherry or oak leaves;
- 10 black peppercorns;
- 1 tablespoon 9% vinegar
- 1 tablespoon of vodka.
Leaves of oak or cherry can not be added, but their presence can make tomatoes in a mysterious marinade firm and crispy, lick your fingers.
Step-by-step cooking guide
The recipe for cooking tomatoes with vodka for the winter is simple. Salt vegetables in this order:
- Preparing tomatoes. The fruit should be small, fragrant and firm. You can add a small onion to the jar to enhance the taste. Each tomato in the region of the stalk is pierced with a toothpick. We can only preserve good, even fruits.
- Sterilization of containers. This issue should be approached as carefully as possible, because the jars with the contents will not be sterilized. You can resort to any convenient method: steaming, roasting in the oven, heating in the microwave.
- Bookmark. Part of the spices is placed at the bottom of the jar. Since it is not necessary to sterilize the jars, it is safer to use dried spices so that the container does not "explode".
- Treatment. Horseradish leaves, peppercorns, currant or cherry leaves must be doused with boiling water and laid out in jars.
- Stacking tomatoes. Tomatoes prepared with vodka without sterilization in a jar must be interspersed with onion rings. Ideally, there should be as few voids as possible.
- Filling with hot water. A jar containing all the spices is filled with boiling water. Upstairs there are several green dill umbrellas. Leave on for 10 minutes.
- Cooking the marinade. Water from the jar is poured into a saucepan, salt is added there, and essence is added to the jar while the marinade is boiling. Vodka is also poured into the vinegar.
- Pouring with marinade. Once the salt water starts to boil, it can be poured into the jars, filling them to the brim. Salting is considered complete.
- Twist. After the lids are rolled up, the jars are wrapped in a warm blanket for a day to cool slowly. Anything that is pickled should last for a long time.
In the process of pickling, the aromas of winter spices will mix with the aroma of tomatoes, and the proportion of vodka will contribute to the long preservation of the blanks and the strength of the tomato pulp. Green tomatoes with vodka are easy to eat.
I canned cucumbers and tomatoes with vodka. My tomatoes are always productive, strong, grown on BioGrow, that's why all pickles turn out to be delicious. And with vodka, they are stored perfectly, and the color remains appetizing. I bought it in this store.
And why pour boiling water when it's better just cold water with salt.
Have you forgotten the sugar?