Recipes for pickling tomatoes with basil for the winter
Tomatoes with basil for the winter are not only very beautiful, but also a delicious preparation. The secret of preservation lies in the special oriental notes of the dish. A combination of red and purple shades adds beauty to the workpiece. It should be noted that pickled tomatoes with basil for the winter is an opportunity to decorate your table with a delicious and original appetizer.
Traditional recipe
Tomatoes with basil and garlic for the winter, cooked according to the classic recipe, turn out to be very interesting. They are distinguished from traditional preservation by the delicate spicy aroma of herbs.
Ingredients:
- tomatoes 1.2 kg;
- fresh basil 3 branches;
- garlic 4 prongs;
- black pepper 4 peas;
- water 1 l;
- granulated sugar 100 g;
- salt 50 g;
- citric acid 1 tsp
From the specified volume, 2 cans of pickled tomatoes with a volume of 1 liter are obtained.
- Medium-sized tomatoes are washed under water and dried.
- At the bottom of a sterilized jar, spread pure basil, garlic cloves and pepper.
- Vegetables are tamped on top.
- The finished can is filled with boiling water. The water is left to sterilize for 10 minutes.
- The brine is prepared from pure water with the addition of salt, granulated sugar and lemon. The ingredients are thoroughly mixed and brought to a boil.
- Preservation is poured with hot brine and covered with lids.
- Pickled tomatoes with basil cool down under a warm blanket. After that, the salting is removed to the basement or cellar for storage.
Quick way
Tomatoes marinated with basil taste just as good if you use the quick preservation method. Lightly salted tomato recipes with basil for the winter are not suitable for long-term storage. They should be eaten after cooking.
Ingredients:
- water 2 liters;
- basil bunch of medium size;
- salt 45 g;
- sugar 10 g;
- bow 1 head;
- garlic 3 cloves;
- lavrushka;
- black pepper.
With the indicated volume of ingredients, 1.5 kg of fruits are preserved.
- Rinse vegetables well in water. The onion is cut into rings. Basil is chopped. A few large sheets are left to decorate the dish.
- To salt tomatoes use a volumetric container. Vegetables are placed on the bottom, alternating layers with herbs and spices.
- The filtered water is brought to a boil. Salt and sugar are added to boiling water. The mixture is brought to a boil and kept on fire for 2-3 minutes.
- Preservation is poured with hot marinade. A plate with oppression is placed on top. Cooking goes without sterilizing vegetables.
Lightly salted tomatoes are kept for 3 days. Then the dish is ready to eat. Canned basil tomatoes are kept in the refrigerator. They go well with boiled potatoes and meat dishes.
Cherry with garlic
Pickled tomatoes with basil have an original taste, if you use cherry variety in combination with garlic for preservation.
Ingredients:
- cherry 1 kg;
- water 1 l;
- purple basil 1 bunch;
- dill 2 bunch;
- lavrushka 1 sheet;
- allspice to taste;
- table salt 20 g;
- sugar 25 g;
- apple cider vinegar 6% 35 ml;
- garlic cloves 5 pieces;
- honey 30 g.
For the preparation of canned tomatoes with basil, only firm ripe fruits should be chosen. Better brine penetration is provided by small punctures in the peel in the area of the stalk.
- Cherry is rinsed under water and separated from the branch.
- Put the fruits in a large saucepan, add pepper, herbs, chopped garlic, dill, salt and sugar. A liter of boiling water is poured into the mixture and left to marinate under the lid.
- The cooled marinade is poured into a separate container. Cherry with spices is laid out in jars. The brine is brought to a boil.
- The voids in the jars are filled with basil leaves, acetic acid and honey are added. Hot brine is poured over the tomatoes with basil. Roll up the covers.
- Salting is stored for a long time in the refrigerator or cool basement.
Sweet Spice Pickle Recipe
Sweet tomatoes are obtained if the amount of sugar in the marinade is increased and acetic acid is not included in the composition. It gives the preservation a sour note.
Ingredients:
- medium sized tomatoes;
- a branch or bunch of fresh basil;
- currant leaf 4-6 pieces;
- lavrushka 2 leaves;
- allspice 10 peas;
- cloves (optional);
- onion 1 piece;
- garlic 1 head;
- salt 60 g;
- carrots 1 piece;
- sugar 125 g
Spices and herbs are indicated for conservation of 3 liters.
- We wash the products in advance. We remove the peel and husk. Put spices, cloves, carrots cut into rings, onions on the bottom of sterilized jars.
- We lay tomatoes on top of the herbs. We place in the existing voids basil leaves.
- Fill the finished cans with boiling water and leave for 10 minutes. Pour the cooled water into a saucepan and bring to a boil with salt and sugar.
- Marinate vegetables with ready-made brine. We roll up the salting with lids and leave to cool under a fur coat in a warm room.
Tomatoes with basil are stored in a cold cellar for the winter. But even in an ordinary apartment, the workpieces are perfectly stored.
