Invention glass jars for canning is, without exaggeration, a breakthrough. Our ancestors could not even imagine what delicacies can be prepared and stored without problems for more than one month without using barrels, tubs and other capacious containers. One of these delicacies has firmly taken its rightful place on the shelves in pantries - these are tomatoes in jars for the winter.
Pickled tomatoes are a spicy, fragrant and tasty appetizer. Tomatoes in jars for the winter are easy to prepare. In principle, all recipes for pickled tomatoes are divided into two types - with and without sterilization. Not everyone, of course, likes to additionally heat the filled jars in boiling water, but such a blank is guaranteed not to deteriorate in a city apartment, when the jars are not only in the closets, but also under the bed and even on the mezzanine!
Before introducing you to our canned tomato recipes, let me remind you of a few rules that will allow you to prepare the most delicious tomatoes in banks for the winter:
- If you collect tomatoes from your garden, do it in dry weather, sorting through them, sorting them by degree of ripeness and size;
- Try not to mix tomatoes different varieties in one bank;
- For each jar, select tomatoes of approximately the same size;
- Small or medium tomatoes are best suited for canning, they look prettier, do not burst during heat treatment, and it is more convenient to eat them;
- To prevent the skin of tomatoes from bursting when scalding, pierce their stalks with a wooden toothpick;
- For pickling, it is better to choose varieties of tomato, in the fruits of which there is more pulp than juice, not too many seeds and with a dense skin. It can be all kinds of cherry tomatoes, plum tomatoes, and so on;
- The preservative for pickled tomatoes is traditionally vinegar, vinegar essence, citric acid, aspirin, as well as sour juices - apple, red or white currant. Sometimes tomatoes are pickled in gelatin, but this is already an amateur;
- For conservation, take jars with a volume of 0.7-1.5 liters. Less - it makes no sense, it's for one tooth, more - it's not always possible to use 2-3 liter jar pickled tomatoes in one sitting. However, be guided by the number of eaters and lovers savory snack;
- Wash all canning ingredients thoroughly;
- Be sure to sterilize jars and lids;
- Pay attention to the lids - they must be varnished, otherwise their inside will corrode from the acid in the marinade.
And now the recipes! There are many of them to choose from.
Pickled cherry tomatoes in jars
Ingredients for 1 liter jar:
600-650 g cherry tomatoes,
1 sweet red or yellow pepper
50 g of dill and parsley,
2-3 garlic cloves,
3 peas allspice,
2 bay leaves.
Marinade:
1 liter of water
25 ml 9% vinegar,
2 tbsp Sahara,
2 tbsp salt.
Cooking:
Place 2-3 cloves of garlic, peppercorns, chopped greens in jars sterilized in any way. Then lay the tomatoes, after piercing the stalks with a toothpick, layering them with bay leaves and chopped sweet pepper. Boil water separately, add salt and sugar, let them dissolve and pour over the tomatoes in jars. Cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, boil. Pour 25 mi of vinegar into each jar, pour boiling marinade over and roll up immediately. Banks turn over, wrap and leave for 1-2 days. Then put away for storage.
Sweet pickled tomatoes (recipe with sterilization)
Ingredients for 1 liter jar:
500-700 tomatoes,
½ head of onion
20 ml 9% vinegar,
30 g sugar
½ tsp salt,
spices (black peppercorns, cloves, allspice, Bay leaf) - taste,
700 ml of water.
Cooking:
Put spices at the bottom of each sterilized jar. Then lay the tomatoes, pricked with a toothpick, layering with onion half rings. Separately, boil water with sugar and salt, let them dissolve completely, pour in the vinegar and pour the tomatoes in jars. Place the filled jars in a wide saucepan with hot water and sterilize, covered with lids, for 15 minutes from the moment the water boils. Then roll up and flip.
For those who don't want to mess around with boiling, here's our next recipe.
Sweet pickled tomatoes (no sterilization)
Ingredients:
2 kg of tomatoes,
1 medium carrot
1 sweet pepper
2-3 currant leaves,
2-3 cherry leaves
2-3 bay leaves,
5-6 black peppercorns
1-2 sprigs of dill,
15 g salt
15 g sugar
30 ml 9% vinegar.
Cooking:
Place leaves and greens on the bottom of sterilized jars, then put tomatoes, place chopped sweet peppers and grated carrots on top. Place dill on top. Pour the contents of the jars with boiling water and let stand for half an hour. Then pour the water into a saucepan, prepare the marinade by boiling water with salt, sugar and vinegar, pour it over the tomatoes in jars and roll up. Turn the jars over, wrap them up and leave for a couple of days.
And our next recipe is for lovers Italian dishes, spicy, spicy.
Marinated tomatoes in jars with Italian herbs
Ingredients for a 2-liter jar:
1.5 kg tomato,
3 sweet multi-colored peppers,
1-2 stalks of celery
1 red onion
3 garlic cloves,
30 ml olive oil
30 ml white wine vinegar
15 g sugar
10 g salt
2 sprigs of rosemary
2 sprigs of basil
2 sprigs of thyme.
Cooking:
Herbs for this preparation must be taken fresh. They are no longer a rarity on our shelves, and they can also be easily grown on the windowsill. So, cut fresh herbs as small as possible, put in a mortar, squeeze the garlic through a press and add olive oil. Pound the whole mass and put in sterilized jars. Cut the onion and pepper into circles and rings, cut the celery stalks into cubes. Put everything together with tomatoes in a jar. Pour the contents with boiling water and let stand under the lids for 30 minutes. Then drain the water into a saucepan, add salt, sugar and boil. Add vinegar, pour over the tomatoes in a jar and roll up immediately. Turn the jars over, wrap and leave to cool.
Tomatoes for the winter in jars with apples and sweet peppers are very interesting.
Pickled tomatoes with apples and sweet peppers
Ingredients per 1.5 liter jar:
1-1.2 kg tomato,
1 hard apple,
½ sweet pepper
1 sprig of parsley.
For marinade:
½ tbsp salt,
2.5 tbsp Sahara,
½ tsp 70% vinegar.
Cooking:
Remove the stalks from the tomato, peel the apples from the seed boxes and cut into slices, re-cut along the strips. Sterilize jars. Put the tomatoes and apples in jars, shifting with pepper and parsley, pour boiling water over and let stand for 10 minutes. Then pour the water into a saucepan, add salt, sugar, vinegar and boil. Pour the tomatoes in jars, immediately roll up, turn over and wrap up overnight.
You can pickle and green tomatoes. This recipe is just in case you're inundated with a tomato crop!
Pickled green tomatoes
Ingredients:
2-2.2 kg of green tomatoes,
1 head of garlic,
½ carrot,
1 sweet pepper
10 black peppercorns,
1 sprig of parsley.
For marinade:
1.5 liters of water,
1.5 tbsp salt,
½ stack Sahara,
2 tbsp 6% vinegar.
Cooking:
For pickling, select light green tomatoes, not too small. Remove the sepals. Peel the garlic and cut into slices. Cut carrots into slices. Bell pepper cut into strips. Cut the tomatoes crosswise, but not completely, and put 1-2 slices of garlic inside. Place peppercorns and carrots on the bottom of the jars, fill the jar with tomatoes, shifting them with strips of pepper and herbs. Pour boiling water over the tomatoes and leave for 30 minutes. In the meantime, prepare the marinade: boil water, add salt and sugar, dissolve them in boiling water, add vinegar. Drain the water from the tomato, immediately pour the marinade over and immediately roll up. Banks turn over, wrap and leave for 1-2 days.
Good luck preparing!
Larisa Shuftaykina
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Servings: 8 pcs.
Cooking time: 2 hours
Cuisine: Choose a cuisine
Recipe Description
On this page I will tell you how to close tomatoes for the winter in jars. For many years I have been closing tomatoes for the winter in slices. I used to always close them entirely - my mother did this, and then I did. But since I mastered this recipe, I've been making them the only way. Moreover, each of my friends or guests who managed to taste my delicious canned tomatoes, reminiscent of ready salad, asked me how to close chopped tomatoes for the winter.
I wrote down this recipe so often for friends, relatives, girlfriends and coworkers that I finally decided to put it on the site. Moreover, now it is the autumn season again, cheap vegetables are at least a dime a dozen, and if anyone wants to close tomatoes for the winter, then it's time to find suitable recipe to please relatives in winter with delicious canned tomatoes, adding them to, meat or.
In this recipe, I give the ingredients for 8 liter jars canned tomatoes. If you want to cook more (or less), increase (or decrease) the amount of food proportionally.
As for the variety, then, of course, you can close any tomatoes for the winter: yellow, pink or red, you can make a mixture of tomatoes different color to look nice. But it is better to give preference to hard, strong fruits, so that during cooking the pieces do not fall apart, do not lose their shape, but look whole and beautiful.
I always start conservation by cleaning the kitchen, and then washing baking soda jars and boil metal lids for several minutes. This is not idle advice. Cleanliness in the kitchen, having everything you need for work at hand, clean sparkling glassware prepared in advance - all this creates an atmosphere of celebration and good luck. And this is necessary for conservation to succeed.
To cook chopped tomatoes for the winter in jars, you need:
- 5 kg tomato.
- 2 cups of sugar.
- 3 art. spoons of salt.
- 1.5 cups of vinegar.
- 6 medium onions.
- 0.5 teaspoon of cloves.
- 8 small bay leaves
- 40 black peppercorns.
- 1-2 pods of hot pepper (light, jalapeno or paprika).
- 3.5 liters of water.
Cooking step by step:
- We select vegetables for preservation. The more ripe, beautiful and delicious fruits you take for work, the tastier yours will be canned tomatoes for the winter in banks.
- Washing the tomatoes clean water and let them drain and dry a little. We clean the onion from the husk, and hot pepper wash, cut in half and remove the seeds.
- Cut the onion into thin rings, and finely chop the hot pepper with a knife. (By the way, if you have never cut such a pepper before, be careful. It is better to cut with gloves, otherwise it will burn your fingers for several days).
- Mix chopped onion with chopped pepper, divide into about 8 parts and add a portion to the bottom of each jar.
- Next, add to each jar 5 black peppercorns, 1 bay leaf and 2-3 pcs. clove seeds.
- Then we cut the tomatoes. You can simply cut into 4 parts if your vegetables are not large. It can also be smaller - according to your desire. However, I do not advise too small, it is better to cut into pieces that are convenient to take on a fork.
- Add the chopped tomatoes to the jars on top of the onions.
- After that, we prepare the marinade: bring the water to a boil, dissolve the salt and sugar in it, carefully pour in the vinegar and heat again until the marinade boils.
- Pour the marinade into jars with chopped tomatoes (do not add 1-1.5 cm to the edge). We put the jars in a large saucepan or boiling pot, on the bottom of which a grate or other stand is installed (it is impossible for glassware to stand directly on the bottom of the pan, it may burst).
- Pour into brew warm water(you can’t pour cold water so that jars with hot marinade do not burst from the temperature difference). The water in the pan should be 3-4 cm lower than the top of the jars, so that when boiling, the water from the boiled water is not poured into the jars.
- We cover each jar metal lid, put the pan on the fire, bring the water to a boil and sterilize our tomatoes for 5 minutes (on low heat).
- After that, we remove the cans with conservation from the boiling, tightly twist the lids (or close them with a seaming key).
- We turn each jar upside down, cover with a blanket and leave for half a day - until it cools completely.
- We take out the cooled canned tomatoes in a cold room. If you live in a private house, I think you have no problems with such a room - a basement or storage room, or just a cold room, will do. If you live in an apartment building, where it is hot in summer even in pantries and utility rooms, then it is better to preserve tomatoes for the winter in the fall, when the heat subsides.
- Open canned pieces tomatoes are better after at least two weeks after cooking, so that they have time to soak in spices. For example, I open the preservation only when fresh vegetables run out.
Tomatoes of any size and variety can be processed using a meat grinder.
This method allows you to prepare delicious snacks from tomatoes that are not suitable for pickling.
By twisting the tomatoes in a meat grinder, you can cook ketchup, adjika or other preparations. This method allows you to save natural taste and aroma of tomatoes.
Tomatoes through a meat grinder for the winter - the basic principles of cooking
Tomatoes are washed, cut into several pieces and twisted in a meat grinder. You can do this both with the skin, and after removing it. Then the tomato mass is put on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil everything together for a few minutes and pour into jars. The blanks are sterilized, if it is provided for in the recipe.
In grinded tomatoes in a meat grinder, you can add garlic, onions, sweet bell pepper or other vegetables.
Recipe 1. Tomatoes through a meat grinder for the winter with pepper
Ingredients
five kilograms of tomatoes;
300 g sweet bell pepper;
300 g carrots;
parsley - a bunch;
salt, bay leaf and peppercorns.
Cooking method
1. Cut the washed tomatoes into large slices and grind in a meat grinder. Transfer the resulting tomato mass to an enameled container and put on low heat.
2. Peel the carrots and grate with small chips. Wash the sweet peppers, cut the tails and clean from the partitions and seeds. Cut them into half rings. Rinse the greens, dry slightly and finely chop with a knife.
3. Half an hour after the tomato boils, put carrots and half rings of sweet pepper into it. Salt, season with bay leaf and black peppercorns. Simmer the tomato over low heat for another quarter of an hour. Then pour it into sterile jars and twist. Turn over the snack jars, cover with a blanket and cool throughout the day.
Recipe 2. Tomatoes through a meat grinder for the winter with garlic
Ingredients
100 g of garlic;
kilogram of ripe tomatoes;
salt, pepper and sugar.
Cooking method
1. Rinse the tomatoes, remove the stalks and cut them into small slices. Grind the tomatoes with a meat grinder. Pour the resulting tomato mass into an enameled container.
2. Disassemble the garlic into slices and peel them. Grate the garlic on fine grater, or crush with a garlic press. Put the chopped garlic in the tomato, add the bulk ingredients according to the recipe, mix everything well and cover with a lid. Put the tomato mixture on the stove and boil.
3. Pour the boiling tomato into jars and roll up. Cover the inverted preservation with a blanket. Cool for a day, then put in the cellar.
Recipe 3. Tomatoes through a meat grinder for the winter
Ingredients
three kg of tomatoes;
sugar - a little more than half a glass;
table vinegar 9% - 80 ml;
10 cloves;
black pepper - 10 peas;
two cloves of garlic.
Cooking method
1. Wash the soda cans, rinse and sterilize in the oven for half an hour. Boil the lids.
2. Rinse ripe tomatoes, pour over with boiling water and peel. Cut into large slices and twist in a meat grinder. Pour the tomato mass into a thick-walled saucepan and put it on medium heat to cook for half an hour. Remove the foam, reduce the heat and boil for a couple more hours over low heat.
3. Peel the garlic and also grind it in a meat grinder. After the mass has been reduced by half, add garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato boils, and pour into prepared jars. Roll up the appetizer, turn over, cover with an old coat and leave for a day.
Recipe 4. Tomatoes through a meat grinder for the winter with garlic and horseradish
Ingredients
kg of red tomatoes;
root horseradish and garlic - 100 grams each;
two st. l. salt;
granulated sugar- 20 y.
Cooking method
1. Rinse ripened tomatoes, dip in boiling water for a few seconds and remove the skin. Cut them into large pieces. Remove the skin from the horseradish and cut into pieces. Squeeze the peeled garlic through a garlic press.
2. Grind tomatoes and horseradish root in a meat grinder. Transfer the mass of tomato and horseradish to an enameled container, add garlic and dry ingredients here. Mix very well so that the garlic and horseradish are well connected with the tomato.
3. Arrange the seasoning in jars, close with plastic lids and store in the cellar or in the refrigerator.
Recipe 5. Green tomatoes through a meat grinder for the winter
Ingredients
1300 g of green or brown tomatoes;
half a kilogram of onion;
carrot - 400 g;
bell pepper - three pcs.;
chilli;
two apples;
granulated sugar - 60 g;
lean refined oil- 50 ml;
half tsp essences of vinegar.
Cooking method
1. We wash the green tomatoes and cut them into large slices. Grind them in a meat grinder. We transfer them to a saucepan. Peel the onion and cut into quarters. In sweet peppers, we cut out the stalks, clean from partitions and seeds and cut into wide strips. We wash the apples and cut into four parts, cut out the seed boxes. We clean the garlic from the husk.
2. Grind peeled and chopped vegetables in a meat grinder. Squeeze the garlic through a garlic press and finely chop the chili pepper with a knife. We shift everything to the tomato mass. Pour sugar and salt here, pour in the oil. Okay, let's put everything together.
3. We put the saucepan on moderate heat and cook for about forty minutes. We taste, and, if necessary, add spices. Ten minutes before readiness, pour in the essence. Pour the appetizer into sterilized jars and roll up. Cool the preservation by wrapping it in a blanket throughout the day.
Recipe 6. Tomatoes through a meat grinder for the winter with bell pepper
Ingredients
kg of tomatoes;
kg of fleshy bell pepper;
garlic - 5 cloves;
salt and black pepper.
Cooking method
1. Peppers and tomatoes are washed. We clean the inside of the peppers. We cut all the vegetables large pieces. Grind all the vegetables in a meat grinder. We shift the resulting mixture into an enameled container and put it on fire.
2. We free the garlic from the husk and crush it with a special press. Put the garlic in the mixture of tomatoes and vegetables and boil. We lay out the boiling snack in a glass container and roll it up. We cool the appetizer by covering it with a blanket.
Recipe 7. Tomatoes through a meat grinder for the winter with apples
Ingredients
three kg of ripe tomatoes;
apples - 3 pcs.;
two chili pods;
200 g of granulated sugar;
salt - two tbsp. spoons;
150 ml of vinegar 9%;
vegetable oil- 50 ml;
5 g of cloves, black pepper and cumin.
Cooking method
1. Thoroughly wash the tomatoes and cut into large slices. Grind tomatoes in a meat grinder. Pour the resulting tomato mass into a saucepan with thick walls.
2. We peel the apples, remove the core and also grind in a meat grinder with chili peppers. Pour the apple mixture into the tomatoes. We combine apples with tomatoes well and send the pan to the fire. We wait until the mixture boils and twist the fire to a minimum and simmer for an hour and a half, stirring constantly so that the tomato does not burn.
3. Shortly before the end of cooking, add sugar and salt, season with spices and pour in vegetable oil. A couple of minutes before readiness, pour in the vinegar and lay it out in sterilized jars. We turn the preservation upside down and cool, covering with a blanket.
Recipe 8. Tomatoes through a meat grinder for the winter with basil
Ingredients
five kg of fleshy tomatoes;
sugar and salt;
basil (green)
Cooking method
1. We cut the stalks of the washed tomatoes and cut them into small slices. We grind the tomatoes in a meat grinder, and pour the resulting tomato mass into an enameled container.
2. Put it on the fire and cook for 20 minutes from the moment of boiling. Add dry ingredients and mix. Fresh basil greens, rinse and put whole sprigs in a tomato.
3. Pour the boiling tomato mass into jars and roll up. Turned upside down preservation, and cool it under the covers.
Recipe 9. Tomatoes through a meat grinder for the winter in Ukrainian
Ingredients
dense tomatoes - 5 kg;
kilogram of bell pepper;
sour apples - kilogram;
salt - two tbsp. l.;
200 g of sugar;
400 ml sunflower oil;
hot red pepper - 50 g.
Cooking method
1. We wash the tomatoes, cut out the stalks and pour over with boiling water. Peel off the skin and twist in a meat grinder. Cut the apples into quarters and cut out the seed boxes. We rinse the bell peppers, clean the partitions and seeds, cut into long strips. Grind all the vegetables in a meat grinder and put in a tomato.
2. Thoroughly combine the tomato-vegetable mixture, add bulk ingredients and oil. Boil the tomato mass for three hours over low heat. Pour the boiling tomato into sterile jars and roll up. We cool the inverted preservation by wrapping it in a blanket.
Recipe 10. Tomatoes through a meat grinder for the winter "Appetizing"
Ingredients
two kg of fleshy tomatoes;
garlic - 200 g;
four horseradish roots;
dill and parsley - in a bunch;
sweet bell pepper - ten pcs.;
hot pepper - 20 pods;
sugar - 80 g;
salt - 100 g;
vinegar - a glass.
Cooking method
1. Washed tomatoes and cut them into large slices. We cut the tails of sweet and hot peppers and clean the vegetables from the inside. We cut in half. We sort out the greens, rinse and lightly dry. Peel the horseradish and cut into pieces.
2. We twist all the vegetables with a meat grinder, put them in an enameled container and connect everything well. Add dry ingredients, mix again, cover with a lid and leave in a cool place for a couple of days. Pour in the vinegar, and put it in sterile jars. Close with plastic lids and store in a cool place.
Recipe 11. Tomatoes through a meat grinder for the winter with vegetables
Ingredients
ripe tomatoes - five kg;
carrots and bell peppers - kg each;
spicy pepper- 10 pieces.;
onion - half a kilogram;
vegetable oil - half a liter;
garlic - five heads;
coarse salt.
Cooking method
1. We wash the tomatoes and cut into several parts. Carrots and onions are peeled and rinsed. Wash hot and sweet peppers and clean from the inside.
2. Grind tomatoes and other vegetables in a meat grinder and transfer to a thick-walled pan. Add the bulk ingredients to the tomato-vegetable mixture and pour in the oil. We send the pan to the fire and cook over moderate heat for two hours.
3. We lay out the boiling snack in a dry, sterile glass container and roll it up. We cool the preservation upside down, covering it with a blanket.
Recipe 12. Tomatoes through a meat grinder for the winter with plums
Ingredients
two kg of ripe tomatoes;
kg pitted plums;
250 g of onion;
incomplete glass of sugar;
5 g hot red pepper;
two bay leaves;
20 ml 9% vinegar;
100 g of garlic.
Cooking method
1. Wash the plums, cut in half and remove the stone. Washed tomatoes cut into large slices. Finely chop the peeled garlic with a knife. Grind the rest of the vegetables with a meat grinder. We spread it in an enameled container and put it on moderate heat and cook for an hour and a half.
2. 30 minutes before the end of cooking, add bulk ingredients, cloves, garlic and bay leaf. We also spread the garlic here and boil everything together, stirring occasionally so that the appetizer does not burn.
3. We lay out the boiling snack in a glass container, sterilized in advance and roll it up. We leave to cool for a day, turning over and wrapping the jars with a blanket.
- Slightly spoiled tomatoes can also be used to prepare tomatoes through a meat grinder for the winter, after cutting out all the rotten parts. In this case, the tomatoes must be boiled.
- Garlic, horseradish and hot pepper act as a preservative, so the more of these vegetables in a snack, the longer term storage.
- It is better to add spices gradually, as they reveal their taste during cooking, so it is better to periodically taste the dish to determine if there are enough spices, sugar and salt.
- If carrots are present in the recipe, then the cooking time increases, since an undercooked vegetable can cause spoilage of the snack.
Good summer day, dear readers of the blog site!
I don’t know about you, but we have tomatoes in our family - guests of honor on the table, especially on a festive one. And how many of them you can cook different dishes, just counting is unrealistic. Already a lot! And even more spoilers!
Most of the recipes are simple and do not require a long time to prepare. And the result, not just lick your fingers, but swallow, in literally this word.
And if you have harvested the entire crop and do not know where to attach red, brown, green, overripe, large fruits - you have come to the right place, dance! We will find a use for everyone, but such that you will sway from the taste.
I tried to find the most best options blanks and tell in detail, revealing all the secrets of cooking. So choose those recipes that sunk into your soul and create! By the way, if you have a mega crop of zucchini, I have great recipes ...
All right, I won't bore you, let's get to work. Be patient and good mood and into battle!
Korean-style tomatoes for the winter - the most delicious recipe you will lick your fingers!
Harvesting for the winter according to this recipe is quick and easy, but it turns out unusually tasty and spicy. Lovers will especially like it. Korean food. Try it yourself, you will definitely like this savory snack!
To prepare this incredibly tasty preparation, you need to select not too ripe tomatoes. They should be a little underripe so that when we cut them, they do not “spread out” in the jar. And at long-term storage These tomatoes hold their shape better.
Ingredients for harvesting:
- Tomatoes -2 kg.
- Bulgarian pepper - 2 pcs.
- Garlic - 2 medium heads
- Sugar - 100 gr.
- Salt - 2 tbsp. spoons without a slide
- Vinegar 9% - 100 gr.
- Vegetable oil - 100 gr.
- Dill
- Parsley
- Basil
- Hot pepper to taste
Cooking:
1. First things first, we need to prepare the vegetables. Select the tomatoes, free the pepper from the stalk and seeds, peel the garlic and rinse well. We also wash the greens under running water, give time to drain the water.
2. Grind garlic and bell pepper in a deep container with a blender. If it is convenient for you, use a meat grinder. Then, in the resulting sharp fill, add vegetable oil, vinegar and sugar. We mix.
3. For spiciness, add hot pepper, how much to put it and whether to put it at all, everyone decides for himself. If you like spicy, add more, I add quite a bit.
4. Add salt to the filling, about 2 tablespoons without a slide and mix. Such a small amount of salt for our proportion will be quite enough, since we have hot peppers and garlic, which give sharpness. And the idea of this blank is not to pickle the tomatoes, but to make a delicious salad appetizer.
It is better to use special salt for salting - it is stone with large crystals. And the longer it lies, the better. Because, already proven, seasoned salt makes preservation more delicious.
5. Then we cut the greens without chopping much, remove the hard branches. We shift the greens to spicy pouring and stir until it becomes thick. For long storage do not put a lot of weed, and if you plan to quickly eat such an appetizer (after all, after 12 hours it can already be served on the table), then you can put more.
6. Now we cut our ripe fruit into 4 parts, removing the stem and immediately put in a sterilized bottle. It is not at all necessary to cook in a 3-liter jar, if it is easier for you, you can do it in a 1 or 2-liter container.
7. As soon as one layer of tomatoes is obtained, we shift with a layer of filling.
8. We make the second layer bigger and again shift it with fragrant greens.
9. Thus, we get several layers. We add the entire fill. If the tomatoes are not completely covered, it's okay, they will still release juice.
10. Close the jar with a steamed nylon lid and turn it upside down. Place in the fridge, turning occasionally to marinate the tomatoes evenly. After 12 hours, the snack will be ready.
If we close for the winter, then we take it to a cold place, for example, to the cellar and also turn it over. And it’s better to visit a few more times and turn the jar over, but this is not necessary. Such an appetizer is stored for 3-4 months and I do not sterilize it.
According to this recipe, you can cook green tomatoes, it also turns out incredibly tasty!
Sun Dried Tomatoes Italian recipe
An Italian curiosity that will surprise the most fastidious gourmets. Sun-dried tomatoes are great "friends" with salads, meat, fish, pasta and pizza. Yes, and just put such a yummy on a piece white bread- delight.
Ingredients:
- Tomatoes - 2 kg.
- Salt, pepper - to taste
- Olive oil - 150-200 ml.
- Oregano - to taste
- Basil - to taste
Cooking technology:
1. To prepare this culinary masterpiece, you need to choose dense, fleshy, not overripe tomatoes. Choose less juicy varieties. For such a workpiece, a cream variety is excellent. I make from large fruits that do not fit into a jar, or are not very beautiful in shape. Tomatoes should not be spoiled, bumped and of course without a sour smell. We wash and give time to dry from moisture.
2. If you have large fruits, cut them into four parts, if small, into two.
3. We cut out the stalks and remove the "inside" core with seeds, since with it the tomatoes dry an order of magnitude longer and have a slightly different taste.
The core can be used in the preparation of adjika, tomato soup and other dishes.
5. We will dry in the oven, so we need to prepare a baking sheet, cover it baking paper and carefully lay out in one layer, tightly to each other, our tomatoes.
6. We heat the oven to 60-100 ° C degrees and send our slices. They will dry for 4-6 hours depending on the size. The larger the slice, the longer it will take to cook.
7. Keep an eye on the dried fruits and adjust the temperature if necessary so that they do not burn.
To evaporate moisture faster, open the oven door a little
8. Ready tomatoes are slightly moist and bend easily, in no case should they break, then they are overdried. When the fruits are cooked, we take out and give them time to cool completely. As we can see, they have significantly decreased in size, this is how it should be.
9. We shift the dried slices into a container, sprinkle with pepper, oregano and basil. A sprig of fresh rosemary goes very well, but it wasn’t available in the nearest stores and I used purchased dry herbs. You can also finely chop the garlic if you like. Stir until the spices are well distributed and transfer to a clean jar. The jar may not be sterilized, but I am careful and rinse with boiling water.
10. Tomatoes must be tightly packed and make sure that the oil completely covers them, otherwise, during long-term storage, they may deteriorate and all work will be in vain.
11. Then we twist the lid and remove the jar of goodies in the refrigerator (no need to roll up). You can eat them within a week. During this time sun-dried tomatoes well saturated with spices and oil. The longer they infuse, the tastier they will be. You can store such a delicacy in the refrigerator all winter, but not longer than 6 months.
Important! be sure to get the jars with a clean fork, otherwise they will become moldy.
The preparation turns out to be simply CHIC, though a lot of fruit is consumed, and the jar comes out small, but it's worth it, believe me!
And you will cook sun-dried tomatoes, write below in the comments?
Harvesting tomato with onions: tasty and fast
Such a blank is loved by everyone and always desired on every table. Tomatoes are moderately spicy, soaked in spices and the aroma of onions. Perfectly combined with second courses and always disappear first from the table. Try this recipe and I'm sure this recipe will become a favorite for years to come...
Required (calculation for 700 gr. jar):
- Tomatoes - 600 gr.
- Onion - 1 small head
- Peppercorns - 5 pcs.
- Bay leaf
- Apple cider vinegar - 1 tablespoon
Marinade (per 1 liter of water):
- salt - 1.5 tbsp. spoons
- sugar - 2 tbsp. spoons
Cooking technology:
1. First of all, we need to rinse and sterilize the jars. Then select the tomatoes, they should not be large, sufficiently elastic, whole, without any damage. We wash our red fruits and give time for the water to glass. Peel the onion from the husk, rinse under running water and cut into rings, half rings or slices, as you like.
2. Put a pot of water on the stove. I'm in recent times I heat it with an electric kettle, it's faster and more convenient for me. We lay out the vegetables in sterilized jars, but not under the very neck - we need to leave room for the onion.
3. Fill the jars with boiling water, cover with lids (sterile) and leave for 10 minutes.
I put the jars on a wooden board, playing it safe so that they do not crack
4. After the time has elapsed, drain the water from the cans into the pan and send it to the fire. After boiling, add the indicated amount of salt and sugar, mix until dissolved. Boil the brine for 5 minutes.
5. In the meantime, put onions in jars, put peppercorns and one bay leaf each. Pour 1 tablespoon of apple cider vinegar into each jar.
Apple cider vinegar is healthy, and in the marinade, there is very little of it.
6. Fill the filled jars with boiling marinade, tighten the lids, turn over and cover with a warm blanket for a day. This conservation is perfectly stored in the apartment with room temperature.
Good luck with your preparations!
We close the tomatoes with carrot tops (recipe without sterilization for 1 liter jar)
This recipe has become hugely popular and for good reason! Tomatoes come out just delicious, and the brine tastes extraordinary. It would seem that ordinary carrot tops, which everyone throws away or give to be eaten by domestic animals. But in the preparation, it works wonders, making a winter twist - a magical taste ...
Ingredients:
Cooking method:
1. We prepare tomatoes and herbs for preservation, rinse thoroughly and give time to drain the water. Peel the garlic.
2. At the bottom of a clean and sterilized jar, put peppercorns, one clove, chopped garlic cloves. Tu yes, we send dill umbrellas, 7-8 branches carrot tops. Next, we thoroughly tamp all the greens, you can use a small ladle. Add some hot pepper if desired.
3. The fruits do not have to be red, you can close and not ripened - pink, brown. So that when pouring jars with boiling water, the skin on the tomatoes does not burst and crack, several punctures should be made with a toothpick or skewer at the place where the stalk is attached. We fill the jar to the top and put a sprig of carrot tops on top.
4. Fill all the jars with boiling water up to the very neck, cover with a metal lid and leave for 15-20 minutes. During this time, the vegetables are steamed well.
6. After the specified time, drain the infused water into a saucepan, in which the marinade will be prepared. There are marks on the pan, I can use them to navigate how many liters of liquid it turned out. Accordingly, a calculation will be made based on this amount, how much salt and sugar are needed to prepare the brine.
7. Add a little more water, since the tomatoes were still in boiling water, they absorbed some of the water. Pour the measured amount of salt and sugar into the pan.
8. When the water boils, add citric acid mix well and turn off the stove. Then we begin to pour the boiling marinade into prepared jars, then close the lid, whether it be screw or under a seamer.
9. Turn the jars upside down and wrap them in a warm blanket or an old jacket. We leave our blanks in this position until they cool completely.
Then we send it to the cellar or pantry to wait for its finest hour.
Tomatoes with cucumbers for the winter - you will lick your fingers recipe
I really like this option. He opened the jar, and on the table both crispy cucumbers and juicy tomatoes flaunt on a plate. The mix is beyond praise!
Ingredients (per 3 liter jar):
- Tomatoes
- cucumbers
- Carrot
- Salt - 4 tbsp. spoons (no slide)
- Sugar - 3 tbsp. spoons (heaped)
- Vinegar - 8 dessert spoons
- Garlic - 3-4 cloves
- Black peppercorns - 10 pcs.
- Allspice black pepper - 5 pcs.
- Bay leaf - 3-4 pcs.
- Carnation - 4 pcs.
Cooking process:
1. I do not sterilize jars of vegetables. Therefore, you need to rinse the empty container well and bake in the oven for 15 minutes.
Banks, be sure to load in cold oven, but if you put them in a hot oven, they will crack.
2. At the bottom of each jar we put an umbrella of dill, then cucumbers and tomatoes. I do not indicate the exact number of vegetables, since it all depends on the size of the fruit and your preferences, as well as availability. For example, I had fewer cucumbers than tomatoes, so the latter will dominate in my assortment.
3. In each tomato, near the stem, we make punctures with a toothpick. Punctures should be deep, half, or even the entire length of the fetus. If the punctures are not deep, then there will be no effect - checked! If you are not embarrassed by a couple of "wounded" (burst) vegetables in a jar, you can save time and not make holes in the fruit.
4. We tightly pack the vegetables in the jar, leaving a little room for seasonings.
5. We send a pot of water to the stove and wait for it to boil. Then pour boiling water into jars filled with assorted vegetables and cover with metal lids. Leave the recipe for 20 minutes. I, on the other hand, wait until the water cools down so that the jar can be picked up and not burned. Then we put on a nylon lid with holes and drain the infused water back into the pan.
6. When the water starts to boil, add salt and sugar, mix well. Since I don't have a cellar, I store the canned food in the pantry, so my brine is saturated. If your seaming is stored in the cellar, then you can reduce it by 1 spoon (salt 3 tablespoons, sugar -2).
7. While the marinade is boiling, at this time we pour all the spices and 3 wheels of carrots into the jar. If desired, you can add a little horseradish and hot pepper, but I did not have either one or the other.
8. The marinade has boiled, now add 1 dessert spoon vinegar essence 70% for a 3-liter jar and pour the boiling marinade into filled jars, up to the very neck. If you only have 9% vinegar at home, then add 8 dessert spoons. Close the lid and seal tightly with a key.
9. Turn the jars upside down and cover with a warm blanket until cool. Often in this position, they stay for a day, and then we remove them to a far corner, where our assortment is waiting for its time.
Conservation is ready!
Chopped tomatoes with onions, like fresh!
A very simple canning recipe. And in the winter I opened a jar, transferred the contents to a salad bowl, added vegetable oil and got an amazing salad. I stock up on such a blank for the future thoroughly and advise you ...
- Tomatoes
- Salt - 1 teaspoon with a slide
- Sugar - 1 teaspoon with a slide
- Onion - 1 medium head
- Peppercorns - 5-8 pcs.
Cooking method:
1. For this preservation, you need to choose dense, fleshy varieties. I really like cream. Cut in half, if you have large fruits, then you need to 4 parts. Onion cut into large half rings.
2. In a clean jar at the bottom, lay the onion, then the slices of tomatoes cut down. I fill as many jars as will fit in the pan in which we will sterilize.
3. Add salt, sugar, pepper and cover with lids.
4. We cover the bottom of the pan with a napkin, put our blanks in it. We fill with water up to the shoulders of the cans and send it to the stove. As soon as the water boils, reduce the fire a little and detect forty minutes.
The recipe is simple but delicious in winter!
Pickled tomatoes with grapes for the winter without vinegar
Ingredients:
- Cherry - 0.5 kg
- Grapes - 150 gr.
- Sugar - 1 tsp.
- Salt -1 tsp.
- Garlic - 2 cloves
- Currant leaf - 2 pcs.
- Cherry leaf - 1 pc.
- Black peppercorns - 2 pcs.
- Hot pepper - 10 gr. (optional)
- Umbrella dill - 1 pc.
Cooking:
1. We prepare cherry tomatoes and grapes for canning. We select whole, dense tomatoes and wash well in water. Wash the grapes in whole bunches, then remove from the brush. If spoiled berries come across, discard them. We also thoroughly wash the greens that we will use.
2. At the bottom of a sterile jar we put a dill umbrella, peppercorns, hot peppers, garlic.
4. Boil water and fill our workpiece with boiling water. Cover with a lid and leave to brew for 15 minutes. Next, drain the water back into the pan (I already wrote above that a plastic lid with holes is very convenient for this purpose). We cover the jars with lids and put a clean towel on top so that they do not cool down while we prepare the marinade.
5. We send the pan to the fire, pour in a little more water, as the cherry tomatoes and grapes have absorbed a little. Bring to a boil and add a teaspoon of salt and sugar. We mix. When the marinade boils, pour it into a jar directly boiling. We tightly close the lid and wrap it with a warm blanket, be sure to turn the lid down.
Here we have such a beauty, and it’s also very cool that you don’t need to add vinegar at all!
Canning tomatoes in our own juice according to the best recipe
This recipe for harvesting is not only very tasty, but also very convenient. Tomatoes are served in a salad bowl on the table, and we use the juice in the preparation of sauces, gravy and even borscht. Or you can just take it and drink it, because it is very tasty, which is most often done in our family. The recipe is very simple, done by sterilization. He also attracted me by the fact that you do not need to add vinegar to the preservation.
Ingredients:
- Cream tomatoes on a jar
- Allspice 4 peas in each jar
- Juicy tomatoes for pouring
- Allspice
For 1 liter filling
- Salt -1 tbsp
- Sugar - 2 tablespoons
Cooking:
1. In a clean jar, put the tomatoes, which were previously washed and dried. Empty jars do not need to be sterilized. Fruits should be selected dense, not overripe.
2. Now we need to prepare tomato juice. Here, just the same, you need to use juicy varieties. We pass the chopped pieces through a blender, meat grinder or juicer. I like the second option, as we get rid of the seeds and peel. Next, you need to measure the volume of juice. We need about 2 liters of juice for 3 liter jars. We put the juice on the fire, bring to a boil. We remove the resulting foam and add 2 tablespoons of salt and 4 tablespoons of sugar (because we have 2 liters of tomato juice). Let's give it a good boil.
3. Pour hot juice into jars and add 4 peas of allspice to each jar, cover with a lid. Put in a saucepan and fill up to the shoulders with water.
Important! We put a napkin or towel at the bottom of the pan so that the jar does not burst in the process.
We send our blanks to the fire and let the water boil, sterilize for 15-20 minutes from the moment of boiling.
The workpiece is ready! In winter we will enjoy the gifts of summer!
A simple and favorite recipe for sweet tomatoes per liter jar
Good luck preparing!
Pickled tomatoes with raspberry leaves
I copied this canning option from my mother's cookbook, and if I'm not mistaken, she found it in a magazine. The recipe exceeded all our expectations, the tomatoes come out delicious. And also one more plus - raspberry leaves contain acetylsalicylic acid, which prevents preservation from fermenting, betraying a special taste to tomatoes.
Ingredients: (calculation for one 3-liter jar)
- Tomatoes - 1.5 kg
- Salt - 2 tbsp. spoon
- Sugar - 5 tbsp. spoon
- Acetic essence 70% - 1 tbsp. spoons
- Raspberry leaves - 3-4 pcs.
- Peppercorns - 4 pcs.
- Laurel - 2 pcs.
Cooking process:
1. Put a sprig of raspberries at the bottom of the jar, then fill the bottle with pre-prepared tomatoes. Their number in the ingredients, I indicated approximate, since it all depends on the size of the fruit. Banks do not need to be sterilized.
2. We put a pot of water on the stove, when the water boils - pour our blanks with boiling water for 40 minutes. We cover with lids, which were previously held in boiling water. When the bottle has cooled down and can be taken with your hands, drain the water using a plastic cap with holes back into the pan.
3. When the water starts to boil, add salt, sugar, bay leaf and peppercorns. When it boils a little, pour into jars, trying to get pepper and bay leaf into each. Pour into each bottle a tablespoon of vinegar essence.
4. Cork with a metal lid and turn upside down. Wrap and leave until the preservation is completely cool. This takes about a day.
Winter harvesting is perfectly stored in a cool place, not necessarily in the cellar!
Green tomatoes for the winter (recipe with step by step description)
A very tasty appetizer comes out, which disappears at the speed of sound until the end of winter. Green fruits of cold salting are obtained as barrel ones, you just need to adhere to the required proportions. The recipe is very simple, does not require sterilization.
Ingredients:
- green tomatoes
- Dill umbrella - 2-3 pcs.
- Horseradish leaves - 3 pcs.
- Cherry leaves - 2 pcs.
- Currant leaves - 2 pcs.
- Garlic - 10 cloves
- Peppercorns - 7-10 pcs.
- Water - 1.5 liters
- Salt - 2.5 tbsp. spoons
- Sugar - 1.5 tbsp. spoons
- Mustard - 1.5 tbsp. spoon
Cooking:
1. At the bottom of a clean jar we put dill umbrellas, horseradish leaves, cherries and currants. We cut the garlic into slices and also send it to the jar, but not all, but half of the total. We also add peppercorns.
2. Tomatoes are best taken slightly browned, they turn out tastier, but red fruits according to this recipe are very tasty. On each we make an incision crosswise, or along, but deep.
3. Fill the jar. If our green "friend" does not fit, cut it in half.
3. When the green tomatoes fill the jar up to 1/3 - put another piece of horseradish, then fill the glass container to the top and pour in the remaining garlic.
Important! Do not feel sorry for horseradish leaves, because they make the fruits elastic and tasty
4. Now the turn has come to the preparation of the marinade.
Important! Use purified water (I buy in a store) or spring water. It is better not to use it from the tap, because. it is chlorinated and the tomatoes will not taste good.
AT deep capacity pour 1.5 liters of water (cold), add salt, sugar, mustard and mix everything well until dissolved.
5. Pour green vegetables with brine up to the neck of the jar. It is very important that it covers the tomatoes completely. We close the nylon lid and put it in a cold place - a cellar or a refrigerator. After 1-1.5 they can be eaten. Such an appetizer is stored throughout the year.
The brine will immediately be cloudy, but over time, the "turbidity" will settle and it will brighten, and you will eat an amazing snack.
The best chilli ketchup recipe
Spicy lovers love this recipe. Tomatoes are spicy, spicy-sweet in taste. Such an appetizer will be a chic addition to the side dish, as well as awesomely tasty with meat roasted at the stake.
Required Ingredients:
- Tomatoes - 2 kg
- Salt - 2 tbsp. spoons
- Sugar - 1 cup
- Vinegar 9% - 1 cup
- Water - 7 tbsp.
- Ketchup Chile - 8 tbsp. lies.
- Garlic - 10-12 cloves
- Black peppercorns and allspice, 20 pcs.
- Bay leaf - 4 pcs.
- Hot red pepper - optional and to taste
- Currant leaves - 3 pcs.
- Cherry leaves - 3 pcs.
- Umbrella dill - 1 pc.
Cooking process:
1. Pour water into the pan, in which we will prepare the marinade. We add the required amount according to the list of ingredients of salt, sugar, ketchup and vinegar. We send it to the stove and let it boil.
2. Then we sterilize the glass container in any way convenient for you.
3. We select tomatoes without flaws. In each, where the tail is fastened, we make a puncture with a skewer or a toothpick. So that during the sterilization of the blanks, the tomatoes do not burst.
4. At the bottom of the jar we put dill, leaves, add garlic, black peppercorns and allspice, as well as a little hot pepper. Place the tomatoes in a jar and pour over the marinade. We seal hermetically with metal lids using a seaming key.
5. We take a large saucepan so that conservation can fit into it. We cover the bottom with a towel or napkin. We send filled jars there. Pour over the "shoulders" with water and boil for 10 minutes. Next, turn it over, put it on a towel with a lid down and wrap it up until it cools completely.
Preservation for the winter is ready!
We prepare for the winter tomatoes with citric acid in 3-liter jars
It's simple and quick recipe waste tomatoes. They are incredibly delicious. Everything is eaten and immediately washed down with brine, because it is also excellent. This recipe is a favorite in our family. Yes, not only in the family, but also in our environment, who tried this yummy. And who should not eat vinegar, it’s generally a godsend, because it is replaced by citric acid.
List of required ingredients (calculation for a 3-liter jar):
- Tomatoes - 1.5
- Sugar - 5 tbsp. lies.
- Salt - 2 tbsp. lies.
- Citric acid - 1 teaspoon with a slide
- Carrot - 1 pc.
- Bulgarian pepper - 1 pc.
- dill umbrella
- Garlic - 3-4 pcs.
- Hot pepper optional
- Allspice -4 pcs.
- Peppercorns - 5-6 pcs.
- Carnation - 2-3 pcs.
- Bay leaf - 2 pcs.
Cooking method:
1. Before starting harvesting, as usual, we prepare tomatoes - we select small whole fruits, without damage, about the same size. We peel the carrots. We clean the sweet pepper from seeds and stalk and wash it together with carrots and tomatoes. Thoroughly wash the jars with soda and sterilize in a way convenient for you, whether it be an oven, microwave or over steam (over a kettle / saucepan + colander or double boiler).
2. At the bottom of each bottle we put a dill umbrella, garlic, bay leaf, cloves, allspice and peas. If you wish, you can add hot pepper, currant leaves, parsley sprig.
3. We put tomatoes in jars. Do not forget to pierce deeper with a toothpick or needle.
4. Add carrots sliced \u200b\u200bin slices or cubes with stripes of sweet pepper.
4. Pour boiling water over the tomatoes and leave for 15-20 minutes. I put water on the brine on the stove. When the water boils, add salt, granulated sugar and citric acid, give time to boil a little. Drain the infused water from the jars and pour over the brine.
5. We roll up the lids on the jars and put them in a far corner so as not to interfere. Wrap with a warm blanket until the preservation is completely cool. Then we put it in the cellar.
We enjoy winter fragrant tomatoes!
Video on how to close the most delicious "tomatoes in the snow" with garlic
Another hit of tomato blanks! Delicious sweet-spicy tomatoes will not leave anyone indifferent, they are eaten first! And if guests come, get ready to share the recipe.
Ingredients for 1 liter jar:
- Tomatoes - 500-600 gr.;
- Garlic - 1 teaspoon (possible with a slide);
- Pepper sweet pea(optional) - 2 pcs.;
- Mustard seeds (optional) - 0.5 tsp;
- Vinegar 70% - 0.5 tsp.
Marinade per liter of water(per liter jar about 400-500 ml of marinade):
- Sugar - 3 tbsp. spoons;
- Salt - 1 tbsp. spoon.
Surprise your loved ones tasty preparation in winter!
The most delicious recipe for tomatoes in tomato juice without vinegar and sterilization
Easy to prepare recipe, amazing taste of tomato. Tomato juice can be used in cooking. The recipe has been tested for decades.
Ingredients for 5 jars 1.5 liters:
- Tomatoes - 5 kg.
- Tomato juice - 3.5 l.
- Salt - to taste
Cooking method:
1. Add salt to taste into ready-made boiling tomato juice and mix well.
And you can not salt at all, it's up to you.
2. Pour boiling water over the lids.
3. We lay out the tomatoes in jars. Fill with boiling water, close the lids and leave for 10 minutes.
4. We put a plastic lid with holes on the jar and drain the water.
5. Fill the jars with boiling tomato juice to the top so that the tomatoes are completely submerged. Cover with a metal lid.
6. We twist the covers with a key.
In winter, enjoy the gifts of summer!
Delicious Cherry Tomato Canned Recipe
Cherry is a very tasty and beautiful fruit. A blank of these mini-tomatoes will become bright decoration table. And ardent lovers of pickles will appreciate this recipe.
Ingredients:
- Cherry tomatoes - 500-600 gr.
- Onion - 1 small head
- Umbrella dill - 1 pc.
- Parsley - 4-5 sprigs
- Horseradish leaf - 1/2 part
- Peppercorns - 8 pcs.
- Bay leaf - 1 pc.
Marinade for 1 liter jar:
- Sugar - 2 tbsp. spoons
- Salt - 1 tbsp. spoon (no slide)
- Vinegar 9% - 1 teaspoon
Cooking method:
1. At the bottom of a clean sterilized jar we put spices: parsley, dill umbrella, onion cut into rings 0.5 cm wide, bay leaf, peppercorns and horseradish leaf. Then fill with cherry tomatoes.
2. Fill the tomatoes boiled water and leave for 15-30 minutes.
3. While our mini-tomatoes are in boiling water, we need to prepare the brine. Pour 1 liter of water into a saucepan. Add sugar and salt, then send the pan to the stove and bring the marinade to a boil.
4. Drain from liter jar infused water with nylon cover with holes. Next, pour a teaspoon of vinegar directly into the jar.
5. Pour boiling brine over the neck of the jar so that it completely covers the mini-fruits (cherries).
6. Cork with a metal lid. Wrap up. When the jar has cooled, put it in a cool place. But I have them and at room temperature are wonderful!
This concludes my collection. I hope you like it and you will find the most delicious ideas blanks! Which will delight you and your family in the cold season! After all, as my grandmother said: “Winter will ask what did you do in the summer?”
For comments and reposts of the article in the social. network special thanks.
And I wish you that all your blanks turn out well!
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