Garden tomatoes can be used for pickling. Moreover, not only red, but also green fruits are suitable for this blank. Tomatoes in such preparations are wonderfully combined with onions, garlic, various spices, hot and sweet peppers, eggplants, etc. Due to these combinations, vegetables acquire an original and unique taste.
Pickled Tomatoes
Take 3 kg of red tomatoes, rinse them well under warm water, remove the stalks. Prepare several clean 1 liter jars. In each of them, put 5 pieces of bay leaves, 6-7 peas of black pepper, lay the tomatoes tightly.
Now prepare a delicious marinade. To do this, pour about 1.7 liters of cold water into a saucepan, add 90 g of salt, 140 g of granulated sugar and 50 ml of 6% vinegar, mix everything, put on the stove, wait until everything boils. Pour the marinade over the vegetables, cover with clean lids. Sterilize in boiling water for about 10-12 minutes, then seal.
Tomatoes should be firm, whole, without any damage.
Tomatoes marinated with eggplant.
To prepare such a blank, you need to prepare 1 kg of tomato and eggplant each, a large bunch of parsley and dill, half a glass of garlic, 10-14 peas of allspice and black pepper, a couple of bay leaves, a liter of cool water, 2 dessert spoons of salt and sugar sand, 20 ml of essence.
Wash the eggplants, dry, peel, sprinkle with salt, remove for 3 hours so that all the bitterness comes out of them. Rinse tomatoes and herbs thoroughly. Finely chop the dill and parsley. Peel the garlic. Rinse the matured eggplants, make indentations in them, fill them with prepared herbs.
Put bay leaf, pepper, and a little garlic on the bottom of a large jar. Lay the tomatoes to the middle of the jar, and place the eggplants stuffed with greens on top.
Put sugar, vinegar, salt in cold water, bring to a boil over low heat. Pour boiling marinade over everything, cover with lids, sterilize for half an hour. Roll up the cans, insulate, leave to cool completely.
Tomatoes marinated with celery and onions
You will need 1.5 kg of tomatoes, 300 g of small onions, a small amount of celery, a liter of water, 50 g of salt, 100 g of sugar, 50 ml of fruit vinegar.
Since small onion heads are used, they can be stacked whole rather than cut.
Rinse the tomatoes, prick with a toothpick at the stalk in several places. Place in jars, shifting with onions and celery. Make the marinade as described above and pour over the jars. Sterilize in boiling water for 15 minutes, roll up, cover with a blanket, let cool.
Green pickled tomatoes
Prepare 1.5 kg of green fruits, 60 g of salt, the same amount of sugar, 60 ml of 9% vinegar, 6-7 black peppercorns, a small horseradish root, 2-3 bay leaves, a horseradish leaf, 2 branches of dill with an umbrella, 7 cloves of garlic.
Wash the vegetables, put in boiling water, blanch for about 5 minutes. Take them out, cool. At the bottom of a clean jar, place chopped horseradish root, 5 cloves of garlic cut into quarters, one dill stalk folded several times. On the tomatoes, make several punctures in the area of the stalk, place them on top of the jar.
Prepare the marinade. Put vinegar, salt, sugar, pepper, lavrushka, horseradish leaf, dill branch, 2-3 cloves of garlic in a liter of water, boil everything. Pour over the tomatoes, let stand for 2 minutes, drain the marinade, boil it, pour over the tomatoes. Repeat the process three times. When you fill in the third time, seal the cans, turn them over onto the lids, and insulate.
