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How to pickle tomatoes for the winter – 3 unusual ways
Canned tomatoes
Tomatoes are very healthy vegetables, and they contain a lot of vitamins, as well as a lot of fiber, which swells up in the stomach and makes a person not feel hungry for a long time. You can cook many delicious dishes from them, as well as pickle them deliciously for the winter.
The FoodOboz editorial team has selected 3 delicious tomato preservation recipes for you for the winter.
1. Sweet canned tomatoes for the winter
Ingredients:
- tomatoes - 2 kg
- sugar - 200 g
- water - 1.5 liters
- vinegar - 100 ml
- black peppercorns - 5-10 pcs.
- allspice - 5-10 pcs.
- bay leaf - 3-5 pcs.
- cloves - 3 buds
- dill seeds - 0.5 tsp.
Method of preparation:
- Wash the tomatoes well, and dry them.
- Pre-sterilize the jars in any convenient way, the lids can simply be scalded for about 5 minutes in boiling water.
- Put the tomatoes in the jars and immediately pour boiling water over them, cover with a lid, and leave for 15 minutes.
- Afterward, drain the water from the jars into a saucepan, put it on the fire, add sugar, salt, bay leaf, black and allspice, cloves, and dill seeds, bring to a boil, and then cook for another 2-3 minutes.
- Add the vinegar after turning off the heat.
- Pour the finished hot marinade into jars and immediately preserve it, turn the jars over and wrap them in a warm cloth.
- When the jars are completely cool, transfer them to a cool, dark place.
2. Tomatoes in tomato juice
Ingredients:
- Tomatoes - 4.5 kg
For the juice:
- tomatoes - 3.5 kg
- salt - 5 tbsp
- sugar - 6 tbsp
- bay leaf - 4 pcs.
- peppercorns - 5-7 pcs.
Method of preparation:
- Wash the tomatoes well, scald them, and be sure to remove the skin.
- Pass them through a meat grinder or whisk in a blender until smooth.
- Pour into a saucepan, add sugar, and salt, and cook until boiling, then add bay leaf, and pepper and cook for another 15 minutes. Be sure to stir occasionally so that nothing burns.
- Sterilize the jars in any convenient way.
- Carefully place the tomatoes in the jars, pour hot juice over them, and immediately pickle them.
- Turn the jars upside down, wrap them in a warm towel or blanket, and leave them to cool completely.
- After that, move them to a cool, dark place.
3. Tomato, onion and pepper lecho
Ingredients:
- tomatoes - 3 kg
- onions - 1 kg
- bell pepper - 1 kg
marinade
- sugar - 250 g
- salt - 2 tbsp
- vinegar - 60 ml
- vegetable oil - 300 ml
Method of preparation:
- Wash the tomatoes, and cut each into 4 pieces.
- Peel the seeds from the peppers, and cut them into medium strips.
- Cut the onion into half rings, and mix all the vegetables in a large bowl.
- Marinade: pour the oil into a saucepan, but do not bring to a boil.
- Separately, mix sugar, salt, vinegar, and oil, stir and pour into the saucepan, stir, turn off, and pour over the vegetables.
- Leave it for 6 hours to marinate the vegetables well.
- After that, cook the vegetables until they boil, then for another 30 minutes.
- When hot, pour the lecho into jars and quickly roll it up.
- Turn upside down and wrap well with a warm cloth.
- After it has cooled completely, put the jars in a cool place.
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