TOP 2 recipes for pickling tomatoes with black and red mountain ash for the winter
To diversify the winter diet, experienced housewives canning tomatoes in various ways. Vegetables are pickled, salted, fermented, rolled up in their own juice. But to make the preparation not only tasty, but also useful, bunches of mountain ash, which contain a huge amount of useful substances, will help. Canned tomatoes with mountain ash for the winter will surprise you with an unusual taste and decorate the festive table, and the recipes for preparation are presented below.
The specifics of pickling tomato with mountain ash for the winter
Rowan is undeservedly bypassed by most housewives, and in vain. The berries contain a large amount of amino acids, vitamins and microelements useful for the body. And when canning with tomatoes, berries give a unique taste to vegetables and saturate them with useful elements.
Having decorated the festive table with canned tomatoes with bunches of mountain ash, guests will be delighted not only by the taste of pickles, but also by the beautiful type of treat.
How to choose and prepare food correctly
Vegetables can be canned with both red mountain ash and black chokeberry. To prepare the blank, you must choose high-quality tomatoes and berries:
- When choosing tomatoes, you should give preference to small vegetables with dense skin.
- The vegetables are sorted out, removing damaged, washed and spoiled fruits.
- Rowan bunches should also be free of rotten and wrinkled berries.
- The ingredients are thoroughly washed under running water and dried on napkins or towels.
Important! So that the tomatoes do not burst during conservation, each fruit is gently pierced with a fork or a toothpick in the area of the stalk.
Preparation of containers
For blanks, containers of different volumes are selected. If pickles are made for a large family or for a festive table, use 3-liter jars. In other cases, the capacity may be less.
To preserve the blanks, the containers are soaked in water with soda, then thoroughly rinsed under running water.
Before placing the ingredients, the jars are sent to a heated oven or microwave for sterilization.
How to cook rowan tomatoes at home
Before preparing pickles, you must carefully consider which mountain ash to add to the workpiece, red or black chokeberry. Keep in mind that black berries will give the pickles a beautiful purple hue, and the aronia tastes more intense.
Chokeberry recipe
To prepare tomatoes with black berries in a 3 liter container, you will need the following ingredients:
- Small tomatoes - from 1800 to 2000 grams.
- 3-4 small clusters of black berries.
- Fresh garlic - 1 head.
- Drinking liquid - 1.5 liters.
- Vinegar - 1/3 cup.
- Sugar - 80 grams.
- Coarse salt - 30 grams.
- Herbs and spices to taste.
Advice! To keep the blanks longer, add 2 aspirin tablets to them.
Vegetables and berries are placed in containers and aspirin is added. Next, prepare the marinade from the remaining ingredients. The blank is poured with hot liquid, sterilized, and sealed with lids.
Option with red rowan
To harvest tomatoes with red berries in a 3 liter container, you will need:
- Small fresh vegetables - 2000 grams.
- 3-4 small clusters of ripe berries.
- Drinking liquid - 1500 milliliters.
- Sugar - 1/3 cup.
- Salt - 1.5 tablespoons.
- Vinegar - 1/4 cup.
- Spices and herbs are selected based on their preferences.
Vegetables, berries, garlic and herbs are laid out in containers and poured with hot liquid. After 3-4 minutes, the water is poured into a saucepan and seasoned with the remaining ingredients. Containers with vegetables and berries are poured with the prepared brine and corked.
Also, you can cook pickles without adding vinegar. In this case, instead of vinegar, add ¼ cup of vegetable oil to the brine. Such salted vegetables can be given to young children and people with impaired digestion.
Advice! For the choice of spices and herbs, it is recommended to take into account personal taste preferences, then the preparations for the winter will turn out to be even tastier.
Further storage of workpieces
After the containers are sealed with lids, they are turned upside down, wrapped in warm blankets, and left to cool completely under natural conditions. Once the workpieces are completely cool, they are moved to a cool, dark room for further storage. Most of all, a specially equipped cellar or refrigerator is suitable for storing winter pickles. Also, many housewives use empty garages, insulated loggias and balconies for storing blanks.
If all conditions are met, pickled vegetables are stored for 2 years, salted from 6 to 8 months.
