Cookbooks contain hundreds of recipes for pickling tomatoes. But each housewife always has her own, very special marinade recipe in stock, which is selected over the years through trial and error and becomes the most beloved in the family.
Pickled tomatoes can be considered the most favorite dish of the winter period. There are hundreds of pickled tomato recipes. And trying different suggested methods, you can choose for yourself and your loved ones the most suitable according to taste preferences.
Classic marinade
Many recipes for pickling tomatoes assume the basis for the preparation of a classic marinade, which in the process of creation can be somewhat diversified using various seasonings and spices. To prepare the marinade you will need:
- water 1/5 liter;
- salt 1 tbsp. the spoon;
- sugar 2 tbsp. spoons;
- garlic 2-3 cloves;
- vinegar 9% 2 tbsp. spoons;
- black allspice;
- herbs and spices to taste (currant leaves, bay leaves, fresh or dried dill, basil, parsley, etc.).
Pour water into a saucepan and add salt, sugar, garlic, bay leaf and pepper. Bring the mixture to a boil and let it brew for 15 minutes. Then add vinegar and boil again. The marinade is ready as such. You should know that greens and other spices are not boiled, but placed in jars along with tomatoes and poured with hot marinade.
Apple juice marinade
Pickling tomatoes in apple juice is gradually gaining popularity for its unusual and mild flavor. Such tomatoes are good because they do not use vinegar, and the pickling process is purely based on malic acid (hydroxybutanedioic acid), which is contained in the juice and is considered a natural preservative and flavor enhancer.
To prepare a simple apple marinade, per liter of juice, take one tablespoon of salt, six peas of allspice, 2-3 cloves of garlic and a couple of bay leaves. The juice along with salt is brought to a boil and immediately poured into prepared jars with tomatoes and spices.
The poured tomatoes should stand under the lid for about half an hour, and then the marinade must be drained and brought to a boil again. At the last stage, garlic is added to the jars with tomatoes and the re-boiled marinade is poured. The jars are rolled up with lids, turned over and wrapped until they cool.
The recipes described above are considered universal for pickling assorted vegetables. You can add cucumbers, eggplants, peppers, carrots, squash and other vegetables to tomatoes.
