Homemade preparations are not only a way to preserve vegetables until spring, but also an opportunity to prepare an original and tasty snack. The preservation methods and the composition of the marinades depend on the type of vegetables, for example, for cherry tomatoes, a marinade is usually chosen that emphasizes their natural sweetish taste.
Tomatoes with tarragon
You will need:
- 4 kg of cherry tomatoes;
- 24 small onions (no more than 1cm in size);
- 3 bell peppers of different colors;
- 100 g of celery root;
- 6 cloves of garlic;
- 2 carrots;
- 2 liters of water;
- 1 liter of vinegar;
- 250 g of salt;
- a few peas of black pepper;
- 8 dill inflorescences.
Carrots and bell peppers are optional elements for the marinade, and it is better not to give up onions.
Pour water and vinegar into a large saucepan, add salt. Bring the mixture to a boil and wait for the salt to dissolve completely. Boil water in a separate container and dip peeled small onions in it for 2-3 minutes. Wash the cherry tomatoes thoroughly. Peel the bell peppers from partitions and seeds and cut into large pieces. Peel and chop carrots. Peel the garlic cloves and cut them in half.
While cooking the marinade, you can add some dried dill seeds to it.
Sterilize the jars where the tomatoes will be stored. At the bottom of each of them, put a dill inflorescence and a little garlic. Fill the jars with tomatoes, adding onions, carrots, and bell peppers. Top with black peppercorns and leftover garlic and dill. Pour the marinade over the jars.
Place a towel on the bottom of a deep saucepan. Pour water into it and bring to a boil. Place the jars in the pot and sterilize them. The heat treatment time depends on the size of the cans. For half-liter containers it is 20 minutes, and for liter containers - 30 minutes. Seal ready-made canned food with lids, cool and store in a cool place. Tomatoes prepared according to this recipe must be marinated for at least a month before use.
Canned tomatoes with sweet marinade
You can preserve vegetables not only with salt, but also with sugar, as this recipe shows.
You will need:
- 3 kg of cherry tomatoes;
- 1.7 kg of sugar;
- 500 ml of vinegar;
- 2 sticks of cinnamon;
- 1 tbsp. ground paprika.
Wash the tomatoes. Scald them with boiling water and peel them off. In a saucepan, heat the vinegar and sugar with the cinnamon and paprika. If you like spice, this mixture can be supplemented with a slice of ginger root. Place tomatoes in this mixture and cook for at least 15 minutes. If the syrup is too thick, add a little water. Tomatoes will need to be packaged in sterilized cans. Roll up ready-made canned food and use it a month and a half after cooking.
