TOP 3 step-by-step recipes for pickled tomatoes Ladies fingers for the winter
The most common pickle for the winter can be safely called tomatoes. You can pickle any varieties of tomatoes. For example, for the winter, you can cook pickled tomatoes Lady's fingers.
Features of pickling tomatoes Lady's fingers for the winter
Salting tomatoes of the Ladies' Finger variety is just as easy as any other varieties. First of all, you need to prepare the ingredients and containers for tomatoes.
Selection and preparation of main ingredients
Wash the tomatoes, peel the stalks. You need to use only good and ripe fruits with a dense skin so that it does not crack during pickling.
Also, for pickling tomatoes, spices and spices are required. For example, you can use garlic, basil, dill, horseradish, currant, or cherry leaves. To give the preservation a spicy aroma, cloves, dried dill seeds, mustard and black peppercorns are placed in the blank.
Preparation of containers
Glass jars are suitable for making pickles. They are pre-washed with soap and soda. Before laying the fruits, the banks are sterilized. Thanks to sterilization, preservation can be stored for up to 2 years. There are several ways to sterilize jars.
The first way is to bring a small amount of water in a kettle to a boil. Place the jar in the lid hole. Steam sterilize the jar for 15 minutes. Then immediately put the blank into the jars.
The second way is in a saucepan. Lay a towel at the bottom of the pan, fill it with water. Bring the water to a boil.
Place the jars so that they do not touch each other. Sterilize for 15 minutes.
How to pickle tomatoes Ladies fingers
There are several ways to marinate ladies' fingers tomatoes.
A simple recipe for the winter
What is required for conservation:
- ripe tomatoes;
- filtered water;
- sugar;
- salt;
- vinegar;
- a few cloves of garlic;
- dill with umbrellas;
- cloves;
- black peppercorns;
- horseradish leaves.
Tomato pickling process:
- First you need to prepare the marinade. To do this, pour water into the pan, add granulated sugar and salt, put on the stove.
- Wait for the water to boil. Then add black pepper and cloves.
- Cook for 10 minutes. At the end, pour in the vinegar.
- Put garlic, dill, horseradish leaves and tomatoes at the bottom of the jars. Then fill the preservation with brine. Cover and tighten.
- Turn the jars upside down, wait until they cool to room temperature. Then the blanks can be sent to the cellar.
Second cooking method
What is required for cooking:
- Tomatoes Ladies fingers;
- currant and cherry leaves;
- horseradish leaves;
- garlic cloves;
- black peppercorns;
- mustard seeds;
- salt;
- granulated sugar;
- filtered water;
- vinegar;
- dried dill.
How to cook pickles for the winter:
- Remove the stalk from the tomatoes. Rinse them under water and lay them out on a towel to dry the remaining water.
- While the fruits are drying, you can start preparing the marinade.
- To do this, bring the water to a boil, add sugar, pepper, salt and boil for 5-8 minutes. At the end of cooking, add a bite.
- Put currant, cherry and horseradish leaves on the bottom of the jars. Grate the garlic cloves and put them in jars too.
- Cover with mustard seeds and dill.
- Then fill the jar with tomatoes to the top. It is undesirable to lay them out too tightly, the skin may crack.
- Pour the workpiece with boiling marinade. After a few minutes, drain it. Then pour over the second part of the remaining marinade again. Pickled tomatoes according to this recipe are very spicy and with a pleasant garlic aroma.
Sliced tomatoes
What is required for conservation:
- tomatoes;
- medium onion;
- garlic;
- filtered water;
- granulated sugar;
- fine table salt;
- vinegar;
- parsley;
- dill;
- a small amount of vegetable oil;
- Bay leaf;
- black peppercorns.
How to pickle tomatoes with slices:
- Tomatoes are best taken a little unripe so that the slices remain intact during conservation. Cut the onion into rings, peel the garlic and leave in slices.
- Boil the marinade. Pour salt and sugar into the water, cook over low heat for 10 minutes. Add lavrushka at the end of cooking. You can also add some allspice for flavor.
- Put garlic, onion, part of chopped parsley and dill, black peppercorns on the bottom of the container.
- Fill half the jar with tomatoes. Then add the parsley and dill. Fill the jar to the end.
- Pour in vegetable oil, add vinegar and pour marinade over the preservation.
- Cover containers with lids and roll up. Drain into the basement after the conservation has cooled to room temperature.
How to store it correctly
Store the prepared pickling in a cool room with good ventilation. The banks should not be exposed to sunlight. The cooled banks are removed to the cellar or basement. Salting can also be stored in the refrigerator or pantry. The shelf life of sterilized conservation is 2 years.
