8 delicious recipes for pickling sweet and sour tomatoes for the winter

Blanks for the winter are an interesting and creative process. Each housewife not only puts her “soul” into cooking, but also tries to invent something original in order to surprise relatives and friends. Preservation of sweet and sour tomatoes for the winter is not a complicated recipe and does not contain a large list of products. Everything is extremely simple, the main thing is to follow the cooking technology.

Secrets of harvesting sweet and sour tomatoes for the winter

In the process of many years of cooking tomato blanks, housewives have developed some subtleties and secrets of cooking, thanks to which canned tomatoes are excellent:

• utensils for workpieces must be thoroughly washed, sterilized;
• it is recommended to let the tomatoes dry before processing;
• so that the skin on tomatoes does not burst, it is recommended to pierce them at the stalk;
• so that the cans do not burst, since boiling brine is poured in, sterilization is carried out immediately before the workpiece;
• so that the conservation does not deteriorate, it must be tightly closed, this is checked by turning the can over;
• containers must be thoroughly wrapped until they cool completely, so that the contents are warmed up.

Selecting and preparing vegetables

The correct selection of products and their preparation is the key to successful preservation.

It is necessary:

• choose varieties that have an elastic, crack-resistant skin;
• carefully sort the tomatoes: they should not have damage and signs of spoilage;
• use fruits that are freely placed in a jar, otherwise, when they are removed in winter, they will lose their integrity;
• sort fruits by ripeness, size, varieties;
• wash the greens well, remove the spoiled twigs.

How to prepare containers correctly?

Sterilization of containers takes a special place in the preparation process for the winter. It is necessary:

• wash the jars thoroughly, preferably with baking soda;
• you can sterilize in several ways: in a microwave oven, in an oven, over steam or pour boiling water;
• Boil lids for 2-3 minutes.

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The most delicious recipes

Over the course of time, the recipe has undergone many changes, as a result, many variations of tasty and varied preparations have turned out.

Option without sterilization

If the recipe contains the phrase “no sterilization”, this does not mean that you do not need to sterilize the jars.You cannot do without preliminary sterilization of the container, otherwise the pickled tomatoes will deteriorate. The recipe is indicated based on a capacity of 3 liters.

It is necessary:

• tomatoes - 1.5-2 kilograms;
• laurel leaf;
• dill (umbrella) - 2-3 pieces;
• black pepper - 2-4 peas;
• garlic - 1-2 cloves;
• salt - 25 grams;
• vinegar - 90 milliliters;
• sugar - 55 grams;
• liquid - 1.5 liters.

Sequencing:

1. Put herbs, chives, peppercorns, laurel leaf on the bottom of the container.
2. Place the washed tomatoes in a prepared container.
3. Pour boiling water over the container, cover, stand for a quarter of an hour. The tomatoes should be warm.
4. Drain the liquid, pour the specified volume of vinegar into the container.
5. Add sugar and salt to the liquid. Boil until they dissolve.
6. Pour boiling brine over the tomatoes, seal tightly.

With spices and garlic

This recipe is similar to the classic one, the difference lies in the use of an additional set of spices. The marinade acquires a unique aroma and gives the tomatoes a spicy taste. It is recommended to add to the specified set of products:

• cloves - one inflorescence;
• basil - a twig;
• cilantro - 2-3 branches;
• rosemary;
• hot pepper is a small piece.

Cooking is carried out according to the classic scheme.

With horseradish and currant leaves

Currant leaves and pungently bitter horseradish greens provide the finished dish with a unique aroma. For a 3-liter container, you need 5-6 black currant leaves, 1-2 horseradish leaves. If desired, add 3-4 cherry leaves.

All greens must be thoroughly washed and dried. Cooking and pouring tomatoes is carried out according to the classic recipe.

With citric acid

Tomatoes canned with citric acid have a pleasant subtle sourness when cooked. Citric acid is a preservative, so vinegar is not used in this recipe.

Required for a 3-liter container:

• tomatoes - 2 kilograms;
• garlic - 2 cloves;
• dill - 2-3 umbrellas;
• black pepper - 3-4 peas;
• laurel leaf;
• salt - 25 grams;
• sugar - 55 grams;
• citric acid - 7 grams.

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Sequencing:

1. Put herbs and spices in clean jars.
2. Arrange the washed tomatoes tightly.
3. Pour in salt, citric acid, sugar. Cover with boiling liquid and cover.
4. Pour warm water into a saucepan, put a flannel cloth on the bottom, put a jar.
5. Sterilize 10 minutes after boiling water in a saucepan.
6. Remove the jar from the pan, seal it tightly, turn it over, wrap it up.

With pepper

Peppers canned with tomatoes will also appeal to lovers of vegetable snacks. Tomatoes are prepared according to the recipe above (with citric acid). This set of ingredients will require 1 to 2 sweet peppers. You can take yellow and green, then the workpiece will turn out not only tasty, but beautiful and bright. Spicy lovers can add a slice of jalapeno. Pepper must be peeled from seeds, cut into slices, put in a jar along with tomatoes.

With greens

Greens are present in any vegetable preparation, the only difference is in its quantity and variation. Considering the family's taste preferences, it is recommended to use: parsley, cilantro, dill, basil, black currant leaves, cherries, rosemary, caraway seeds, celery leaves, Chinese lemongrass, thyme, oregano, tarragon. Some gourmets add pine twigs.

With lemon

In this recipe, lemon provides a sour taste and acts as a preservative instead of vinegar. One lemon is used for a 3 liter container. Tomatoes are closed according to the recipe with citric acid, instead of it, pour lemon juice into the jar.

With horseradish, cinnamon and caraway seeds per liter jar

Tomatoes according to this recipe will appeal to special connoisseurs of piquant taste, since the combination of cumin and cinnamon gives the finished dish a special charm. Tomatoes are preserved according to the classic recipe with vinegar.For a 3-liter container, it is recommended to use 3-4 grains of caraway seeds, 5-7 grams of cinnamon.

Terms and rules for storing blanks

It is recommended to store tomatoes in a cellar or basement. The optimal shelf life is up to 2 years. In the conditions of an apartment, conservation is stored for one winter. An open jar should be stored in the cold for no more than a week.