Many now refuse homemade preparations, since you can buy whatever you want in the store. But not everyone thinks so and prefer their own preservatives to store preservatives, prepared with their own hands in their own kitchen.
Pickled tomatoes with lots of celery
There are many recipes for canned tomatoes. Especially good are those recipes in which there are additional additives in the form of herbs, seasonings, and various spices. Celery is a very aromatic and tasty herb. And in combination with tomatoes, it gives them a special taste that is different from other pickled tomatoes.
To prepare the blank you will need:
- 3 kg of tomatoes of the same variety and small size
- 500-600 g celery
- 30 g of mustard beans
- 5-6 cloves of garlic
- 4-6 dill umbrellas
- 20 g coriander seeds
- 4-5 laurel leaves
Marinade composition:
- 50 g salt
- 50 g granulated sugar
- 10 ml vinegar essence 80%
- 2 l of water
Preparation:
- Prepare jars and lids before marinating. They should be sterilized. This can be done in various ways, and everyone can choose the most appropriate for him: in the oven, in boiling water, in the microwave, etc.
- Take coriander and mustard seeds, put them in a dry frying pan and heat for 5 minutes. You can do this on a baking sheet in the oven. Wash the laurel leaves and pour over them with thick boiling water.
- Peel the garlic. If the cloves are large, they should be cut in half. Wash all greens well. Allow water to drain. Pre-hold celery in cold water for 15-20 minutes. The celery stalks can be cut into slices and the herbs themselves can be left intact. It is advisable to take tomatoes of the same size, preferably medium-sized ones. The "Cream" variety is ideal. Wash them. You can prick, for example, with a toothpick.
- Take prepared jars. Put garlic, herbs on the bottom, add coriander and mustard. Arrange the tomatoes and cover them with dill and celery.
- Boil water. Pour the contents of the jars with thick boiling water. Cover with lids and a napkin (towel). Leave on for 20 minutes.
- After the time has elapsed, drain the water from the cans into a saucepan. Measure the volume of water and add up to 2 liters. Pour sugar and salt into the water according to the recipe. Let the marinade simmer for 3 minutes. Pour the vinegar after the marinade is removed from the heat.
- Pour the marinade over the tomato jars. Screw on the covers. Check for leaks. Turn upside down and wrap well with something warm. Keep until cool. Store in a cool, dark place.
Supplements and Tips
It is better to take unripe tomatoes for pickling, you can even slightly unripe, without damage. It is advisable to keep them in cold water for 1-2 hours before marinating. If you prefer sweeter pickled tomatoes, increase the amount of sugar in the recipe. You can make them spicy by adding a slice of hot pepper. Those who do not accept vinegar in the marinade can replace it with citric acid or lemon juice. For blanks, it is preferable to take small cans, for example, liter or 750 ml.
