Recipes for pickling tomatoes with apple cider vinegar for the winter

Pickled tomatoes are loved by everyone for their pleasant sweet-sour taste, aroma of spices added to the jar. Unlike salted tomatoes, vinegar diluted with water gives a special piquancy to the snack.

But even more delicious will be tomatoes with apple cider vinegar for the winter, the recipes of which are offered to be tried by experienced housewives.

Basic rules for cooking tomatoes in marinade

Among vegetables, tomatoes are better preserved, because they rarely spoil, and are much tastier in marinade than cucumbers. But there are a number of cooking rules:

1. Only ripe, undamaged fruits are chosen for pickles.
2. So that the peel on tomatoes from boiling water does not crack, it is pierced with a toothpick in the area of ​​the stalk.
3. Of the spices, parsley, basil, celery, all types of pepper, bay leaves go well with the pickled product.
4. The salting container must be clean, so it should be thoroughly rinsed and sterilized.
5. It is best to take a liter jar or a two-liter jar for pickling.
6. The fruits are packed tightly together with spices and herbs.
7. The vinegar is added to the hot marinade before rolling up the jar.
8. Vegetables are preserved well if you pour twice or once, but then pasteurize the blanks.

Depending on the added spices, the taste of the marinade will change accordingly. Salting will be successful if all recipe requirements are met.

Marinate

Any preservation of tomatoes is quick. First, the ingredients are selected for one liter of the workpiece. For a kilogram of tomato, three sprigs of parsley, a third of a pod of sweet and hot pepper, five cloves of garlic, bay leaves, ten coriander seeds, two umbrellas of dill, three peas of black pepper, the same amount of cloves, one or two peas of allspice will be enough. The marinade is prepared from a liter of water with the addition of half a tablespoon of salt, one and a half - sugar, thirty-five milliliters of apple cider vinegar. All products are packed tightly in jars. Then pour boiling water over them. After ten to twenty minutes, the liquid is poured into a saucepan. All the ingredients for the marinade are put into it, boiled for seven minutes and poured into jars with tomatoes.

After seaming, the containers are wrapped so that they gradually cool down.

If you like the sweeter taste of pickled tomatoes, then you can take one tablespoon of salt per liter of water, four tablespoons of sugar, and reduce the amount of apple cider vinegar to 130 milliliters.

Take a look also

Simple recipes on how to pickle milk mushrooms at home hot and cold

They also make blanks by putting carrots cut into circles and bell peppers in a jar to the tomatoes. A perfect combination of vegetables with apples, two small ones per jar will be enough. The marinade is prepared similarly to the previous recipe.

Tomatoes with apple cider vinegar and basil

Unusual canned tomatoes with the addition of basil. The grass contains such essential substances as carotene, rutin, organic acids, vitamins. They help improve the functioning of the brain, activate thought processes, and stimulate the body's immune system. Basil gives the marinade a delicate spicy taste with a slight bitterness.

Here's a recipe for a tomato with apple cider vinegar for the winter.

At the bottom of the jars, spread four cloves of garlic, two or three peas of black and allspice. Then comes the turn of the tomatoes, they are placed in a container, alternating with basil sprigs. Pour boiling water twice, keeping the vegetables in it for no more than five to seven minutes. The second time, the water is poured into a saucepan. Take half a glass of sugar, two tablespoons of salt, one hundred milliliters of apple cider vinegar per liter. The boiled marinade is poured into jars, as shown in the video. The product is rolled up with scalded metal lids and placed under a warm shelter.

In order for the tomato with apple cider vinegar to be marinated into delicious blanks, it is necessary to carry out the pickling procedure correctly.

Salting tomato fruits using apple cider vinegar is simple, according to the usual scheme, only instead of vinegar, a more delicate acid is used, which does not need to be diluted, thinking about proportions.