Tomatoes. marinated in Bulgarian style. Favorite recipes

Classic recipe for tomatoes marinated in Bulgarian style

Ingredients:

Small tomatoes (preferably thick-skinned and hard varieties);
Onions (cut into thin half rings);
Carrots (in circles, 1-2 mm thick);
Parsley;
bitter or allspice peas;
Bay leaf.

Ingredients for marinade (for 3 liters of water):

3 tbsp. salt;
7 tbsp Sahara;
250 ml. 9% vinegar.

Before you start canning, the jars must be thoroughly washed (it is not necessary to sterilize them). Place a handful of chopped onions, carrots and parsley (torn into small branches) at the bottom of clean jars.

In a 2-liter jar, add 5-6 peppercorns and a couple of bay leaves. After this, place the tomatoes tightly in the jars.

Now you can start preparing the marinade. Add salt and pepper to the water, stir thoroughly, and bring everything to a boil. When the marinade boils, pour vinegar into it. Pour the marinade into jars, filling them not to the very top, and put them in the oven, preheated to 160-170 degrees. The jars can be covered with lids. After about 10 minutes the boiling process begins. As soon as the marinade rises to the very top of the jars, you can safely take them out and begin the process of rolling up the lid.

For this type of workpiece, both a tin and a screw lid can be used. There is no need to turn the jars over after rolling. Simply cover them with a blanket or towel.

The recipe is quite simple, and the result will pleasantly please you. Your tomatoes will take their rightful place at every table!

Bulgarian zucchini for the winter: marinating recipes with photos and videos

Interesting recipes with photos for pickling can be found in various sources: books, websites, magazines. Bulgarian pickled zucchini for the winter will appeal to those who love unusual snacks and do not want to spend a lot of time preparing them. They taste sweet and sour, they can be eaten with any side dish, or you can make pizza and pies from them.

You can pickle any variety, young or ripe, with or without peel. All recipes differ in certain features, but the cooking technique is the same. To make zucchini in jars tasty, you need to study it.

Snack ingredients

Pickled zucchini is prepared from fresh vegetables, salt, vinegar, sugar, garlic and herbs.

Quantity of products per three liter jar:

One and a half kilograms of zucchini;
3 pieces of garlic;
One liter of water;
Salt 1-2 large spoons;
Sugar 150 grams;
Regular vinegar 130 grams;
Bay leaves;
Currant and raspberry leaves;
Black peppercorns;
Dill two or three branches, parsley, any greens;
A little hot pepper for seasoning.

Wash vegetables and herbs, remove stains, rot, and yellowness. Peel and rinse the garlic. All vegetables can be washed with the addition of baking soda, as this product has disinfectant properties and does not leave an unpleasant odor. Soda is not expensive, and every housewife has it in her kitchen.

If the vegetables are not young, then it is better to peel the skin, because it is already hard. The cooking rules are simple. To ensure that the zucchini turns out tasty and can be stored for as long as possible, you need to study these rules.

Cooking rules

Zucchini, which is prepared for the winter without sterilization, resembles an old Soviet-era snack. There is no need to sterilize it, so it is done very quickly.

After the vegetables are washed in cool water with a sponge and peeled, they will need to be cut. Cut into circles of medium thickness. You need to let them dry a little and then fry them in a frying pan in vegetable oil on all sides. The oil should drain.

The greens are sorted from dry and yellowed branches, washed and dried. The garlic is peeled and divided into cloves. They need to fill the bottom of the jars. Then arrange the zucchini so that it looks beautiful and original.

You also need to cook the marinade. Boil water, add salt, sugar, dill, hot pepper, raspberry or currant leaves. Cook the brine for 6-7 minutes. Then let it sit for a while and fill the jars to the top.

Various secrets

Basically, the secret to delicious zucchini lies in the marinade. Canned zucchini has a special taste and aroma, they are crunchy and have a unique sourness.

When adding the marinade to the zucchini, it is better not to mix them too much and do not mash the vegetables. If vinegar is added, then in small quantities, and at the end of cooking. There should be more sugar than salt.

It is necessary to add greens for taste; they always add piquancy and an unforgettable aroma. It could be just dill, or parsley, cilantro, celery, horseradish, lemon balm, basil.

After closing the lids, it is better to cover the jars with a towel or blanket. This way they will be protected from light and sudden cooling. Once the jars have cooled, they are best stored in the refrigerator during the winter. This way they will stay fresh longer and there is no risk of them becoming moldy.

Buy new lids at the store every time to prevent harmful bacteria and fungi from appearing. They must be metal, durable, and screw well.

Cooking pickled zucchini in Bulgarian is an easy way to preserve a rich harvest for the winter, as well as treat yourself to an original snack. Learn the harvesting rules and get started.

Sweet and sour pickled tomatoes according to the Bulgarian recipe

Ingredients:

1.5 – 1.7 kg of ripe, small tomatoes;
1-2 dill umbrellas;
60-80 grams of horseradish root;
5-6 currant leaves;
1 horseradish leaf;
4-5 cloves of garlic;
10-12 peas of allspice;
1-2 pieces of hot capsicum;
1.7 liters of water;
1 tbsp. 6% vinegar;
3 tbsp. Sahara;
1.5 tbsp. salt.

Before you begin the preservation process, you must thoroughly wash the tomatoes and all herbs (preferably in running water). The greens should be cut with scissors so that the jars can hold more tomatoes.

For preservation, it is best to use three-liter jars, the bottom of which should be lined with dill, hot pepper, garlic, cherry and currant leaves. You also need to put horseradish root and peppercorns at the bottom of the jar. After this, the jars are filled with tomatoes to the very top.

For the first pouring of tomatoes, you need to use “steep” boiling water (1.7-1.8 liters for a three-liter jar). The boiling water remains in the jars for about 10-20 minutes, and then is simply poured out, since it will not be used anymore. Immediately after the water is drained, add a tablespoon of vinegar to each jar.

For the second filling, you need to prepare the marinade. Add salt and sugar to 1.7 liters of water and bring everything to a boil. Fill the jars with hot brine. After this, the jars must be rolled up with sterilized lids, turned over, and covered until completely cooled.

These tomatoes will become a real decoration for every table. Bon appetit!

Bulgarian tomatoes

Bulgarian Tomato Recipe

- This is the preparation of tomatoes in Bulgarian style in three-liter jars. Every housewife will like this kind of preservation, because the process of preparing it is very simple; even a young housewife who still lacks experience in housekeeping can cope with it. Our tips will help you prepare simple pickled tomatoes in glass jars and in a saucepan. During the vegetable season, you have a unique opportunity to prepare delicious and healthy preserves for your family for the winter, which will diversify your dinner table and surprise friends who come to visit you for dinner.

For one liter jar of the preparation we will need about 500 g of ripe fruits, we need to select small dense tomatoes that fit freely into the neck of the jar, and large ones can be left, they will make an excellent salad of bell peppers and tomatoes

We will not add any other vegetables to the jar, but at your discretion, you can also supplement the recipe with carrot slices, onion rings and pepper slices. Be sure to add a set of herbs - fresh or dried, a couple of cloves of garlic, a bay leaf and five black peppercorns.

The marinade is prepared with two tablespoons of salt and six tablespoons of sugar; vinegar must be added. We recommend using natural apple cider vinegar with a concentration of 6% for preservation. It is added to a liter container in the amount of 100 ml, but if you use ordinary table nine percent vinegar, then its amount should be reduced to 70-80 ml.

Strong tomatoes should be sorted again, removing spoiled and insufficiently ripe ones, rinse the rest with cold water and leave in a colander to drain. At this time, you should treat the glass container with steam: boil water in a saucepan, place a wire rack on top, on which you place the jar. While the water is boiling, the jar will be sterilized with steam.

In a clean bottle, you can place tomatoes closer together, but without damaging the integrity of the fruit. To prevent the skin from bursting when exposed to hot liquid, the fruit can first be pierced with a toothpick in several places. Greens, bay leaves, peppercorns, then fruits are placed on the bottom.

It is necessary to pour boiling water over the vegetables twice, the third time - with boiling marinade, with sugar and salt dissolved in water. First, place garlic cloves, cut in half, on top. The boiling marinade should be poured up to the hangers, and then put on re-sterilization for 25 minutes. After which the jars can be rolled up with iron lids, turned over and covered with a warm blanket. The preservation should be kept in this position until it cools completely; you can leave them for a day, then transfer them to a place of permanent storage. After a couple of weeks, you can “check on” them: see if the lids are swollen.

, tomatoes, cucumbers, and bell peppers are marinated “in Bulgarian style.”

, combining these vegetables in one jar.

Bulgarian Tomato Recipe

The most popular Bulgarian tomato salad

- this is lecho with thick slices of pepper, onion half rings in a delicious tomato sauce. Lecho will be an excellent addition to buckwheat, rice or potatoes, and on your table this canned salad will replace fresh vegetables, which are very expensive in winter.

The recipe includes bell peppers, tomatoes

, and the main ingredient is onions.
This cooking option can be called classic, but there are others: with the addition of zucchini, eggplant, carrots, regular and green beans. You can find it in Hungarian cuisine; it was there that the salad that Russian housewives love today was first prepared.
The main secret to successfully preparing lecho is to cut the vegetables into large slices so that their taste stands out. Particular emphasis is always placed on bell peppers, choosing large, fleshy pods; you can use multi-colored ones - yellow, red, green. This salad is sure to lift your spirits on a cold winter evening.

The pepper should be washed and the seeds removed, then cut into large pieces; they can be stripes or of any shape. Due to the fact that the pepper is cut into large slices, its taste is not lost in the salad.

The onions need to be peeled and cut into thin half rings; if you decide to add carrots, you can grate them on a special grater so that they turn out into long strips. It is necessary to remove the skin from the tomatoes by cutting them and putting them in boiling water for a couple of minutes, then passing them through a juicer.

The prepared ingredients should be simmered in tomato sauce for 20 minutes, then put into jars and rolled up.

To please themselves and their bodies with the delicious gifts of summer, many can preserve vegetables for the winter. There are many different recipes for preserving this wonderful vegetable. Bulgarian-style conservation is very popular. For many, the taste will be reminiscent of crispy store-bought cucumbers from the USSR.

Spicy pickled tomatoes for the winter

Ingredients (based on one three-liter jar):

Medium-sized tomatoes, late varieties;
100 g dill;
1 pod of red hot pepper;
5-9 cloves of garlic (depending on size);
3 tbsp. coarse salt;
3 aspirin tablets, 0.5 g each.

How to cook spicy pickled tomatoes for the winter

All ingredients are indicated for one three-liter jar, so if canning is planned in one-liter containers, you simply need to divide the amount of spices by three. Before you begin the canning process, you must thoroughly wash the jars and sterilize them. This can be done in the oven, or in a boiling water bath.

At the bottom of the finished jars, you need to place a third of the chopped dill, hot pepper, cut into rings, as well as garlic, pre-cut into plates. After this, you need to fill the jar halfway with tomatoes, and again repeat the layer of herbs and spices (another third part). Next, fill the jar with tomatoes to the very top, and lay out the remaining spices.

When the tomatoes are laid, you need to pour salt and add aspirin (1 tablet). Then the jars are filled with “steep” boiling water and immediately rolled up with lids. Before cooling completely, the jars must be carefully wrapped. You can store the finished preserves either in a cool place or at room temperature.

Bon appetit!

With mustard

Differences in ingredients depend on the regions of Bulgaria where these recipes come from. For example, mustard will add an unusual taste that will appeal to many in your family.

To prepare a liter jar you need:

50 ml of nine percent vinegar;
chopped dill;
1.5 tbsp. l. Sahara;
5 g salt;
5 pieces. peppercorns (not allspice);
1 tsp. mustard seeds (some are replaced with dry mustard);
2 bay leaves.

Preservation stages:

Place dill, pepper, mustard seeds, and bay leaves on the bottom of a liter jar. Pour 50 ml of vinegar.
Pack the cucumbers tightly. If their size does not allow canning in a liter container, then you can cut them.
Place onion rings or small onions between the cucumbers. Add the required amount of salt and sugar.
Fill jars up to the neck with cold, clean water (from a well, filtered or boiled) and cover with a sterile lid.
Choose the widest pan in the house and place the jars in water, which should completely cover them. Bring to a boil and sterilize them for 5 minutes.
Remove the jars, roll them up, turn them over and place them overnight under a warm towel, blanket or blanket.

It is better to open such cucumbers after a month. This way they will be completely saturated with the marinade.

Bulgarian marinated tomatoes, like in a USSR store

Also a very interesting savory appetizer - tomatoes marinated in Bulgarian style, as they were sold in stores in the USSR. Let's try to do it!

Ingredients:

Small green tomatoes – 5 kg;
5-7 cloves of garlic;
Parsley, celery and dill;
3 liters of water for marinade;
2 cups sugar;
1 glass of salt;
1 cup 6% vinegar.

Place herbs and garlic at the bottom of thoroughly washed jars. Fill the jars with tomatoes to the very top. Next you need to start preparing the marinade. Add sugar, salt, vinegar to the water and bring the resulting mixture to a boil. After this, you need to pour the prepared marinade into the jars of tomatoes and leave them to sterilize for about 20-25 minutes.

Cover the finished tomatoes with metal lids.

Bon appetit!

Tomatoes marinated with carrot tops

What you need (for 1.5-2 liters of canned food):

water – 1 l;
tomatoes – 1.2-1.4 kg;
carrot tops - 3-4 sprigs;
rock salt – 30 g;
granulated sugar – 80 g;
9 percent vinegar – 30-40 ml.

How to cook:

Distribute the carrot tops into sterilized containers, then fill them with tomatoes.
Pour boiling water over it and leave for a quarter of an hour.
Mix water with sugar and salt. Bring to a boil, cook for 2-3 minutes.
After draining the tomatoes, pour vinegar into the jars.
Pour the marinade into containers.
Roll up. Check to see if the lid is leaking by turning the jars on their side.
Place the jars on the lids, throw a warm blanket over them and leave for 2 days.

Hide the jars with the unusual preparation in the pantry and try to wait until winter to finally try what happened.

Pickled green tomatoes for the winter without sterilization

Ingredients:

1.5 kg of small green tomatoes;
2-3 laurel leaves;
7-10 peas of bitter and allspice;
4-5 cloves of garlic;
100 ml vinegar (9%);

For the marinade:

1 liter of water;
1 tbsp. salt (with top);
1.5 tbsp. Sahara.

Place a few peppercorns, garlic cloves, and a bay leaf on the bottom of the jars. Place the tomatoes in hot water for 25-30 seconds and blanch them this way (we do this in small portions). After this, you can immediately put the tomatoes in jars and start preparing the marinade. The water is brought to a boil. Salt and sugar are added to it. Boil everything together for 3 minutes. Add vinegar directly to the jars and immediately fill them with marinade. We close the jars with metal lids.

Green tomato salad

Be sure to try the salad prepared according to this recipe:

300 g of unripe tomatoes;
1 bell pepper;
3 garlic cloves;
2 teaspoons sugar;
1 tbsp. a spoon of 9% vinegar;
half a bunch of greens (parsley + dill);
1 teaspoon salt.

Wash the tomatoes and cut them into large pieces. Remove the stem and seeds from the pepper, wash it and cut it into small strips with a knife. Combine peppers and tomatoes.

Grind the peeled garlic into a paste in a blender. Then we send it to other vegetables. We wash the greens, dry them and finely chop them with a knife, then add them to the other ingredients. Mix all salad ingredients.

After a day, the salad can be safely served. When serving, I recommend seasoning it with olive oil. And on top you can decorate with parsley leaves.

Many people no longer remember what kind of hot green tomatoes were sold in jars in stores during Soviet times.

And whoever has tried it will hardly be able to forget their spicy taste.

Three-liter and five-liter bottles with large green fruits, peppercorns, bay leaves and one bright red hot pepper pod...

If you want to remember the old days and prepare pickled green tomatoes like in a store in the USSR, then this recipe is for you.

Pickled green tomatoes with photo

Little secret:

The tastiest tomatoes are those that are still green on the outside, but have already begun to turn pink on the inside.

Ingredients for a 3 liter jar:

2 kg green tomatoes
half or a whole small hot pepper
2 bay leaves
6-8 peas of allspice
12-15 black peppercorns
2 liters of water (approx.)
100 g salt
100 g sugar
1 teaspoon vinegar essence

Three super delicious recipes -

How to pickle green tomatoes the Soviet way:

1. The jar needs to be washed with baking soda (grandmother’s old method) and sterilized.

2. Place peppercorns, bay leaves and hot pepper pods at the bottom of the jar.

3. Wash the tomatoes well. Fill the jar with them to the neck.

4. Fill the jar to the top with boiling water and cover with a boiled lid. Leave for 3-4 minutes.

5. Drain the water and measure the volume. Add another 100 ml just in case.

6. Add salt and sugar in proportions of 50 g per liter of water.

7. Bring the brine to a boil.

8. Pour it back into the jar, add vinegar and roll up the canned green tomatoes for the winter.

9. Turn over onto lids and cover with a blanket until cool.

Then store it in a dark place.

The most delicious pickled green tomatoes, just like store-bought ones, are ready. Bon appetit and memories!

There are many different tomato preparations. We all prepare them year after year, using proven recipes. These are the usual snacks in our cellars and snacks on our tables. All this abundance is prepared from ripe tomatoes. Today we will talk about recipes for pickled green tomatoes for the winter, which will appeal to many people.

Marinated brown tomatoes for the winter

Ingredients:

10 kg of suitable tomatoes;
Parsley and dill (to taste);
Sweet pepper (8-10 pieces);
Hot pepper (5 pods);
7-8 cloves of garlic;
2 cups vinegar (6%).
5 liters of water;
1 glass of salt;
0.5 kg granulated sugar;

You need to pass 2 types of peppers, garlic, and herbs through a meat grinder. Add a glass of vinegar to the resulting mixture and leave for half an hour. After this, place the finished mixture on the bottom of sterilized jars and fill them to the top with tomatoes. Each tomato needs to be pierced once with a fork.

We prepare a marinade from the necessary ingredients and fill the jars with it. Sterilize the jars in hot water for 20-25 minutes and roll them up.

Bulgarian tomatoes: 5 recipes for the winter

Bulgarian tomatoes for the winter are one of the most popular recipes among housewives. Moreover, each has several ways to prepare this workpiece.

How to pickle tomatoes in Bulgarian style

In order for the rolled up jar to be preserved, certain rules must be followed. Cleanliness is required when preparing. All containers and ingredients must be thoroughly washed in hot water, or even better, boiled.

The requirements for the fruits themselves are high. Not all varieties are suitable for the Bulgarian tomato recipe. Therefore, you should choose only those vegetables that have thick skin and elastic flesh. Such products can be safely poured with boiling water several times. They will not crack and marinate well.

One of the important points when canning any vegetables is the creation of a suitable marinade. Its recipe should be such as to protect products from the growth of bacteria. To be on the safe side, some housewives use a special ingredient - aspirin. But it must be used carefully and strictly according to the rules.

Traditional Bulgarian tomato recipe

There are a huge number of recipes for preparing delicious and aromatic tomatoes. Bulgarian tomatoes are especially popular, and all thanks to their taste.

If you use the traditional recipe, then for preparation you will need:

thick-skinned tomatoes with dense pulp - 1 kg;
onions - several pieces;
carrots – 1 pc.;
parsley;
peppercorns and bay leaf.

The tomatoes must be placed whole in the jar, the carrots must be cut into strips, and the onions into half rings.

Next you should prepare the marinade. It will consist of:

3 liters of clean water;
3 tbsp. l. salt;
7 p. l. Sahara;
1/4 liter of 9% vinegar.

If there are a lot of fruits, then the volume of water and the corresponding amount of additional components for the marinade must be increased according to the recipe.

It is best to place carrots and onions on the bottom, and then tomatoes on top of the prepared mass.
Next add peppercorns, parsley and bay leaf.
Containers filled with vegetables must be filled with pre-prepared marinade.
After that, they are covered with lids and placed in the oven. Here the jars should be left until the boiling process begins.
Then you can take out the blanks and roll them up using a special machine. It is not necessary to turn the containers over.
After they have cooled, the Bulgarian tomatoes, photos of which can be found just below, will be ready.

A simple recipe for Bulgarian tomatoes for the winter

The peculiarity of this recipe is that the tomatoes do not need additional sterilization, so the cooking process is quick and simple.

For one can of Bulgarian tomatoes you need to take:

2 kg of quality vegetables;
5 cloves of garlic;
1 tsp. vinegar essence;
2 tsp. salt;
6 tbsp. l. Sahara;
cloves;
peppercorns;
1 liter of water;
dill umbrella;
some currant leaves.

Vegetables and other ingredients are processed.
Tomatoes with garlic are placed in a container.
The remaining components are boiled in water.
The marinade is poured into the contents of the container and the resulting workpiece is rolled up with a metal lid.
The jars need to be turned upside down and wrapped until they cool completely.

Bulgarian tomatoes with onions

In a traditional recipe, you can often find such an ingredient as onions. With it you can cook not only regular Bulgarian tomatoes, but also green ones. It turns out to be a very unusual and tasty dish for the winter.

To prepare Bulgarian tomatoes according to this recipe you need to take:

5 kg of green tomatoes;
7 cloves of garlic;
parsley, dill and celery;
3 liters of clean water;
2 tbsp. Sahara;
1 tbsp. salt;
¼ tbsp. 6% vinegar.

Thoroughly washed vegetables with herbs and garlic are placed at the bottom of sterilized jars. Next, pour boiling marinade over everything and cover with a lid.

Green tomatoes must be sterilized for at least 20 minutes. After this, the jars can be rolled up and stored in the pantry.

The most delicious Bulgarian tomatoes for the winter

You can argue for a long time about which recipe is the most successful, since everyone has different tastes. But vegetables prepared according to this recipe are popular. Therefore, many housewives love and use it.

Tomatoes marinated without sterilization “Simply class”

Ingredients (for a two liter jar):

2 kg of suitable tomatoes;
4-7 cloves of garlic;
1 tsp vinegar essences.
Water (1 liter);
2 tablespoons of salt;
6 tablespoons granulated sugar;
peppercorns (5-7 pcs.);
7 carnations;
Small dill umbrellas (1-2 pcs.);
Currant leaves.

The tomatoes need to be washed and the stems carefully removed. You need to insert part of a clove of garlic into each volume. Mix water and spices and boil for 10 minutes. Place herbs and tomatoes in jars and add a spoonful of vinegar essence. Now pour the brine, just removed from the heat, into the jars. The jars are rolled up, turned upside down, and wrapped until they cool completely.

Classic recipe for canned Bulgarian cucumbers

The classic recipe includes the following components (calculation per liter jar):

about 700 g of medium-sized cucumbers;
1 sprig of dill;
peppercorns – 15 pcs.;
garlic – 2 small cloves;
5 g salt;
vinegar (9%) – 50 ml.

To prepare Bulgarian cucumbers for the winter, you need:

Soak the vegetables in very cold water for 9–10 hours.
Wash them, remove thorns and dirt.
Prepare the necessary spices, observing the proportions. If the container is more than 1 liter, make calculations.
First put dill, pepper and a few cloves of garlic into sterile jars. If desired, you can add half an onion. Then the cucumbers will turn out to be “spicy”. Also place sugar and salt on the bottom.
Place the cucumbers close to each other, pour vinegar over them.
Add filtered water to the jars. You can use boiled one. Cucumbers should be completely covered with water.
Sterilize the lids for about 5 minutes.
In a large saucepan, sterilize the jars so that the water completely covers them. Keep in boiling water for 15 minutes.
After all the manipulations, remove the containers, tighten the lids, place the jars upside down and wrap them in a warm blanket overnight.

Store canned food in a dry and cool place.

Marinated tomatoes with vinegar essence

Ingredients:

2 kg of tomatoes;
2 tbsp. salt;
3 tbsp. Sahara;
1 tsp vinegar essence;
4-5 cloves of garlic;
1 bunch of parsley;
2-3 bunches of dill;
8-10 black peppercorns;
3-4 cloves.

Tomatoes need to be washed, dried and pierced with a toothpick. Place garlic, pepper, cloves, parsley and dill at the bottom of the jars. Fill the jars with tomatoes and pour boiling water for 15-20 minutes, covering with lids. Next, the water from the cans is poured into a saucepan and boiled with salt and sugar. Before removing from heat, you need to add vinegar essence. Pour the finished marinade into jars and roll them up. The jars are rolled up with lids, turned over, and wrapped until they cool completely.

All. Our delicious and aromatic Bulgarian marinated tomatoes are ready and waiting in the wings to please you in winter. Bon appetit!

Salted tomatoes with garlic

These are the most delicious salted tomatoes, I tell you. An opened jar is emptied instantly - tested both at home and at work, on friends and acquaintances. I don’t know what the secret of such an extraordinary taste is, the ingredients seem to be ordinary, but the result is amazing

Probably it’s the garlic that stuffs each tomato, or maybe it’s the fact that these tomatoes are prepared with special pleasure, because every tomato is given attention. So salt the tomatoes in a good mood and success is guaranteed! So, salt the tomatoes with garlic

What is necessary:

dense tomatoes (small size), green ones can also be used
garlic
greens (dill, parsley) - optional
spices

For 1 three-liter jar

5-10 peas of allspice or black pepper
Bay leaf
1 tsp mustard seeds
2 dill umbrellas

Marinade (per 1 liter of water):

1 tbsp salt without a slide
4 full tbsp sugar
3 tbsp vinegar 9%

Recipe for delicious salted tomatoes

We prepare salted tomatoes with herbs and garlic, adding herbs as desired. I cook some with herbs and some without. You can do the same and then choose what you like best. These are instant salted tomatoes. Therefore, most of the time will be spent on preparation, and then everything will go quickly and easily!

Rinse the tomatoes thoroughly under cold water. Cut out the center (butt) of each tomato.

Place a clove of garlic in each tomato. If the clove is large, then cut it in half or into 4 parts.

Now, place the tomatoes stuffed with garlic tightly into prepared sterilized jars. Add spices and remaining garlic. The lids also need to be boiled in advance.

Pour water into a saucepan and bring to a boil. For now we do not add anything to this water. Pour boiling water over the tomatoes in the jars, cover with lids and leave for 5 minutes for the tomatoes to warm up.

Then drain the water from the jars into the pan.

Now add salt and sugar to the water based on the amount of water and heat to a boil. Mix the resulting solution thoroughly. Since we are preparing salted tomatoes with vinegar, it's time to add it. Pour the boiling marinade over the tomatoes. We screw the jars, put them on the lids and cover them with a “fur coat” until they cool completely.

That's all! In winter we enjoy incredibly tasty salted tomatoes!

I salt green tomatoes in the same way, only I pour boiling water over them twice and then add brine the third time.

BON APPETIT!

Comments

I’ve been canning tomatoes in the same way for several years now, but I just threw the garlic into the jar. Now I’ll try stuffing tomatoes with garlic. By the way, the taste of tomatoes is improved by pieces of horseradish root, they are placed at the bottom of the jar.

Antonina Svistunenko Reply: July 24th, 2021 at 14:36

Irina, this is a classic recipe for pickling tomatoes, when we add garlic and horseradish root to a jar. Horseradish actually improves the taste and perfectly preserves tomatoes as a preservative. And this recipe, of course, differs from the classic one, because here we add vinegar as a preservative and the taste is already different, and there is also more sugar and more garlic, because... it's in every tomato. Although you can add a piece of horseradish, why not! This definitely won’t spoil the taste!

I’m taking this recipe into account + I want to express special gratitude to the creators of the site. You have truly reliable recipes with guaranteed excellent results.

Antonina Svistunenko Reply: July 31st, 2021 at 15:22

Irina, thank you! Indeed, all recipes are tested - prepared in your home kitchen and tested!

Our tomatoes are starting to ripen. Therefore, your recipe is very helpful. But isn't there too much sugar? I think it will be very sweet. What if it's a little smaller? For example: 3 tablespoons of sugar and 2 salt? How do you think? Or it won't be the same.

Antonina Svistunenko Reply: August 1st, 2021 at 20:10

Irina, you don’t need a lot of salt! For 1 liter, 1 tbsp of salt is enough. You can taste the marinade before adding it, but I assure you that the tomatoes will turn out super tasty with this recipe! Although this is, of course, a matter of taste!