Pickled tomatoes

Pickled tomatoes

Pickled tomatoes are one of the most classical winter purchases. Many people around the world still have the typical question: «How to pickle tomatoes»?  There are hundreds of pickled tomatoes recipes, and I think that every housewife has her own recipe, that’s why only your imagination and creativity is necessary during the process of tomatoes pickling, and of course some standard vegetable pickling rules.  Tomatoes are very delicious appetizer and nice second course addition.  Sour, spicy… Only imagine how pleasant is to open a jar of pickled tomatoes in winter when there is not a great variety of fresh vegetables. However, take away all your regards and let’s focus on the present!

Traditional pickled tomatoes

Traditional pickled tomatoes

Ingredients:

  1. Tomatoes – 3 kg.
  2. Black pepper -30 peas
  3. Sweet-scented pepper- 30 peas
  4. Bay leaves- 10 pieces
  5. Water- 1,7 litres
  6. Sault-  100 gr.
  7. Sugar- 150 gr.
  8. 6% Vinegar -50 gr.

Method:

All the tomatoes should be or the same colour, intact, dense and without any damages. Wash the tomatoes properly and delete all pedicles.  Then wash it one more time under the flowing water. Put 5-6 bay leaves, 5-6 peas of black and sweet-scented pepper into each 1 litre glass jar, then lay the tomatoes tightly. You need to prepare the marinade from sugar, salt and vinegar in advance.  Pour the tomatoes with boiling marinade, and cover the jars. Sterilize the jars in the water during 9-10 minutes, and seal them after the sterilization.

Pickled tomatoes and sweet pepper

Pickled tomatoes and sweet pepper

Ingredients:

  1. Tomatoes- 2kg.
  2. 1 Onion
  3. 8 Sweet peppers
  4. 1 Carrot
  5. Celery- 150gr.
  6. Cayenne- 10gr.
  7. 8 Bay leaves
  8. Sweet-scented pea pepper- 1 tea-spoon
  9. Water- 1, 5 litres
  10. Salt – 1 table-spoon
  11. Sugar – 1 table-spoon
  12. 6% Vinegar – 2 table-spoons

Method:

You need to put the half-cut peeled onion, chopped sweet pepper, carrot, a piece of cayenne, celery, bay leaves and sweet-scented pea pepper  into the 3 litres jar and lay  the intact, dense tomatoes above. Pour the jar with boiled water, cover it with towel and cover for 20 minutes, then pour the water out into the saucepan, after finally put some sugar and salt into the jar. Boil the water again for several minutes, then pour it into the jar, add 2 table-spoons of vinegar and seal it. Turn the jar neck over and cover it with blanket until its complete cooling.

Pickled cherry tomatoes

cherry tomatoes

Ingredients:

  1. 15 little cherry tomatoes
  2. Water- 1, 5 litres
  3. Sugar- 4 table-spoons
  4. Salt – 2, 5 table-spoons
  5. Black pepper – 6 peas
  6. 5 Blackberry leaves
  7. 5 Cherry leaves
  8. 5 Bay leaves
  9. 1 bunch of fennel floscules
  10. Vinegar – 1 table- spoon
  11. 3 Horse-radish leaves
  12. Garlic

Method:

Wash all tomatoes properly and dry them on the napkin. Put some horse-radish leaves, the half of all greenery and eight garlic cloves into the washed and dried in advance glass jar. Lay the tomatoes tightly, trying not to press them over. Prepare marinade.  Boil the water, adding some sugar, salt, bay leaves and black pea pepper.  Pour the tomatoes with ready marinade, cover it with the sterilized cover and let it stay for 10 minutes. After pour the marinade into the saucepan out and boil it one more time.  Then pour the tomatoes with the marinade again and add some vinegar. Seal the jars with the sterilized covers, turn them the necks over and put at the dark place for twenty-four hours. Enjoy your cherry tomatoes.

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