Recipes for pickling tomatoes with citric acid for the winter

Tomatoes with citric acid for the winter retain their useful qualities and at the same time have an unusual pleasant aftertaste. Such a simple ingredient can quite replace regular vinegar. It creates an acidic environment in which pathogens cannot live and the shelf life of the seaming becomes longer.

Classic execution

The classic recipe for canned tomatoes with citric acid, which is popular with housewives.

“Before marinating food, I sterilize the jars. It is better to salt in three-liter containers, it will be faster and more convenient. For spins, I select only dense vegetables without damage.

• I peel one large carrot, cut it into rings and begin to lay it out on the bottom of the prepared jar.
• Then I send a chopped bunch of dill into the container.
• I cut sweet and hot peppers into strips, garlic into slices and spread between the tomato rows.
• With the last layer I preserve dill twigs, cherry and currant leaves.
• I pour boiling water over all the ingredients for 7 minutes.
• Then I pour the water into a container, add salt 30 g and sugar 60 g, bring to a boil. To get sweet tomatoes, you can increase the amount of sugar to 200 g.
• Instead of vinegar, I pour 5 g citric acid into a jar, pour in the marinade and roll it up.
• I keep the rolled vegetables in the cellar. "

Salted tomatoes with citric acid can be eaten even by those who have problems with the digestive tract.

The benefits of unripe fruits

Green tomatoes have bitterness, so they are waiting for the final ripening of vegetables. But on the other hand, green tomatoes contain many vitamins, minerals and various acids.

Experienced housewives often use green tomatoes for pickling. Tomatoes for the winter can be canned separately or in combination with other vegetables.

Green tomatoes with bell peppers go well. An unusual taste will not leave anyone indifferent. It is better to do it in cans with a volume of three liters.

1. Canning involves the use of small tomatoes, if they are large, then you need to cut into slices.
2. Bell peppers are cut into slices and placed along the walls of the cans, and the tomatoes are in the middle.
3. Pour vegetables with boiling water for 20 minutes, then drain and boil again.
4. After the next time, the water is poured into a saucepan, salted, sugar and spices are added. Citric acid is added last.
5. The resulting brine is poured into the vegetables.
6. Dill umbrellas are laid out on top, the contents are filled with 30 ml of oil and they begin to twist.

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Description of the best step-by-step recipes for spicy and pickled cucumbers for the winter

Delicious green tomatoes are obtained by choosing and following the steps in the following recipe.

• Dissolve 15 g of gelatin in warm water.
• Then the tomatoes are cut into slices.
• The onion is cut in half rings.
• Chopped onions, garlic, 5 allspice peas and cloves are placed on the bottom of the cans.
• Vegetable slices are laid out tightly, alternating layers with lavrushka.
• Salt with sugar and citric acid is poured on top.
• The gelatin is diluted with water and combined with the rest of the components.

The workpiece is tightly closed with iron lids. Best stored in a cool place.

Vegetable salad

In many recipes, tomatoes can be combined with citric acid for the winter with cucumbers. It turns out very tasty.

For preservation, 3 kg of even, elastic, not bitter cucumbers are useful. They must be immersed in ice water for 2.5 hours. The small tomato itself needs to be taken 2 kg.

1. At the bottom of sterilized jars, three cloves of garlic, cut in half, two slices of horseradish, cherry and currant leaves are laid out.
2. Cucumbers are laid out first to the middle of the jar.
3. Then they begin to lay out the tomatoes.
4. Dill twigs are laid out with the last layer, after which boiling water is poured. After 5 minutes, it is drained and new water is poured.
5. Then water from vegetables is poured into a separate container, 5 g of lemon and spices are added.
6. Vegetables are poured with marinade.

You need to close the banks hot. Upside down under a warm blanket, leave to cool.

Tomatoes with herbs

Pickled tomatoes with citric acid and dill are sure to please everyone.

• Tomato preservation begins with laying out the dill branches and umbrellas in the jars.
• Then the tomatoes are placed.
• Dill greens are also laid out in the last layer.
• The contents are poured with boiling water. Marinate for about 16 minutes.
• Water is boiled in a separate container, to which salt 35 g, sugar 65 g and 2.5 g of citric acid are added.
• The water from the tanks is drained and replaced with brine.

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The jars are closed and left upside down under a warm blanket until they cool completely. After that, the salting is transferred to a cold place.

Sprigs of herbs and a leaf of laurel will help to complement the taste of tomato with citric acid. The dish is very simple to prepare.

• In clean, dry jars, cloves of garlic, 4 allspice peas, twigs of a whole bunch of parsley and a leaf of lavrushka begin to be placed.
• Then put the tomatoes, and pour in boiling water.
• After 13 minutes, the water is poured into a separate container, salt 45 g, sugar 65 g and 30 g of citric acid are added.
• After the brine boils, you can start pouring.

The jars are rolled up as usual, turned upside down and left to cool under a warm blanket.

Fast work

Very tasty vegetables can be obtained if made together with lemon and onion rings in liter jars.

• One large onion is cut into rings.
• One bell pepper is cut into small strips.
• First, dill and parsley, tomatoes, chopped onions and peppers are placed in a glass container.
• Water is boiled, to which salt, sugar, lemon and spices are added. Wait until it starts to boil.
• The marinade is poured hot.

The cooked salted vegetables are rolled up, allowed to cool down and put into the cellar or basement.

A simple pickled tomato recipe that can be made without sterilization. It is best to choose cherry tomatoes and a liter container.

1. Sprigs of dill and parsley, currant leaves, garlic, pieces of hot pepper, cloves and a leaf of laurel are placed in prepared jars.
2. Washed, fresh tomatoes are placed tightly on top.
3. Water is boiled in a container at the rate of 500 ml for each liter jar.
4. Pour boiling water over the contents for 17 minutes.
5. Then the liquid is poured into a separate container and the brine is prepared. Pour salt 5 g, sugar 40 g and citric acid 2.5 g. As soon as the brine begins to boil, it is poured into containers.

Homemade salting is rolled up hot and stored upside down under warm clothes for about a day.