Green tomatoes with garlic for the winter - 5 finger-licking recipes with photos step by step

—Tags

—Search by diary

—Subscription by e-mail

-Statistics

Several years ago I came across this recipe from a friend while preparing for a party. She opened a can of tomatoes and offered to try it, we tried the tomatoes. then brine. and they didn’t bring the tomatoes to the festive table; they ate them all in the kitchen.

We select tomatoes of the same size, any size you like. We wash it and put it in sterilized jars. Usually I marinate in one or one and a half liters, but this is according to other recipes. For this recipe I use only three-liter jars (when you try it, you will understand why).

Further. I pour boiling water over it, let it stand for 5-7 minutes, pour it into a saucepan, add to the portion of the drained infusion from each 3-liter jar: 2.5 tablespoons of salt, 4 tablespoons of sugar, 5 cloves, 10 black peppercorns, a pinch of ground red pepper , 2 bay leaves, 2 peeled cloves of garlic.

Bring everything to a boil, at the moment of boiling, pour 1 tablespoon of vinegar essence and vodka into the brine, pour it into a jar, roll it up, and turn it over.

After cooling, turn it back over and store it as usual.

The taste is extraordinary, the brine is drunk like a pleasant drink. Despite the presence of vinegar, it is not felt at all! stranamam.ru[/url]

Cited 540 times Liked by: 137 users

source

Salted tomatoes are a traditional appetizer present at almost every holiday feast. Tomatoes with vodka for the winter are a little unusual, because their taste is distinguished by its freshness and multi-faceted aromatic bouquet. You can add even more originality to the dish by expanding the recipe with herbs and spices.

The quality of pickled tomatoes with vodka varies slightly. The tomatoes become crispy, firm, finger-licking, and the marinade remains alcohol-free. Using this method, you can prepare pickled tomatoes of any variety, as long as the fruits are ripe and red. If the fruits are small, they must be placed in a jar in their entirety. Large specimens should be cut into several parts, but rolled up separately from those placed in jars whole. Tomatoes canned with vodka are very tasty.

The role of alcohol in preservation

The alcohol that is added to tomatoes during canning will in no way affect their aroma and taste. It will keep the shape of the fruit unchanged and increase the shelf life of pickled tomatoes. When preparing any vegetables, there is always a risk of fermentation, as well as mold. Well-known preservatives such as salt and sugar do not interfere with these processes.

We have long been accustomed to combining vodka with vegetables: drink - snack. But adding it during preservation is a fairly new idea.

And the result is:

delicious product - on the one hand;
protection against fermentation of preparations, mold, as well as swelling of cans - on the other.

Tomatoes canned with vodka | Preparations for the winter

Published 08/18/2015

Calorie content: not specified

Cooking time: not specified

Save
I cooked)
Estimate
Print

An original recipe that you probably haven't heard of yet.
Sweet tomatoes are preserved in vodka with the addition of vinegar and sugar. This method eliminates even a pinch of salt. So ready-made tomatoes may seem a little unusual at first, but very tasty. Juicy and at the same time elastic vegetables will be stored for a long time thanks to an interesting preservative - vodka. Tomatoes canned with vodka are, of course, very tasty served with alcoholic drinks. But they will undoubtedly be suitable as a regular pickle for hot meat or vegetable dishes. In winter, you should also try adding these tomatoes as a dressing for borscht. Chop and combine with fresh or conventionally canned tomatoes. In order for the tomatoes to be sufficiently elastic and with the aromas of natural fruits, select varieties that should not become sour during the infusion process. Sweet, fleshy varieties give very good results. At the same time, they should have a fairly thick, dense skin. We will preserve the whole thing. We advise you to take note of the recipe for preparing tomatoes for the winter, which turn out as fresh. Ingredients:

- tomatoes, - 100 g vodka, - 100 g vinegar, - 100 g granulated sugar, - 1.5 l. water. We wash the vegetables thoroughly, leaving no traces of dirt. We pull out the stalks. We prepare containers for preservation by sterilizing the jars and lids. Place the tomatoes in these containers. You can fill the container with whole tomatoes, especially if they are not large. Likewise with fruits cut into pieces. If they are meaty and large enough, you can cut them into quarters. Canning halves is also suitable. Prepare the brine based on the proportions for one and a half liters of water. This preservation does not require additional flavorings, so you should not add dill or other herbs, garlic or other spicy spices to it. Mix all the ingredients for the brine in one pan. Bring the resulting solution to a boil. Immediately after the first bubbles appear on the surface of the liquid, turn off the heat. Now you need to let the brine cool to room temperature. As soon as it becomes slightly warm, fill the jars with tomatoes with it. Place the container in a large bowl with water. It should reach the hangers of the cans. And we sterilize for about a quarter of an hour from the moment of boiling. We roll up the finished tomatoes canned with vodka with lids and take them to a cool place for permanent storage. We also recommend a recipe for making tomatoes with peppers, onions and carrots; it’s also easy and very tasty. Bon appetit. Starinskaya Lesya

Ingredients for pickling tomatoes

To prepare tomatoes with vodka in a 3-liter jar, you will need:

red tomatoes - a full jar;
water – 1.5 liters;
salt – 2 tablespoons;
sugar – 4 tablespoons;
cloves - 5 pieces;
garlic – 2 cloves;
black peppercorns – 10 pieces;
red hot pepper – 1 pinch;
bay leaf – 3 pieces;
vinegar 9% – 1 tablespoon;
vodka – 1 tablespoon (you can use diluted alcohol, as well as moonshine without a fusel smell);
oak leaves – 5 (can be replaced with cherry leaves).

You don’t have to use the latter at all, but they are what give the tomatoes their elasticity and crunch.

Canning tomatoes with vodka - technology

In small quantities, ethyl alcohol does not affect the taste and smell of tomatoes, but it preserves the original shape of the tomatoes (the fruits do not spread) and increases the shelf life several times, preventing fermentation (swelling of the jars) and the appearance of mold. Canned tomatoes with vodka turn out firm and slightly crunchy, and the finished marinade is non-alcoholic - there is less alcohol than kefir.

The method is suitable for harvesting ripe red tomatoes of any variety for the winter. Small and medium-sized fruits are canned whole, large ones are cut into pieces, but they must be ordered separately from whole ones. Instead of vodka, you can add alcohol diluted with water or moonshine without the smell of fusel.

Ingredients:

red tomatoes - three-liter jar;
water – 7 glasses;
salt – 2 tablespoons;
sugar (sand) – 4 tablespoons;
bay leaf – 3 pieces;
garlic – 2 cloves;
black pepper – 10 peas;
cloves - 5 pieces;
ground red pepper – 1 pinch;
vinegar 9% – 1 tablespoon;
vodka – 1 tablespoon;
oak or cherry leaves - 5 pieces (optional).

Adding leaves makes the tomatoes more flavorful and crunchy.

Recipe for tomatoes with vodka

1. Prick the washed tomatoes 1-2 times with a toothpick or fork near the stalk, then put them in a three-liter jar, without compacting them too much.

2. Pour hot boiled water over the tomatoes. To prevent the jar from bursting due to a sudden temperature change, first fill it halfway, and after 1-2 minutes - completely.

3. Prepare the brine: mix water, leaves, salt, sugar, garlic, bay leaf, black peppercorns, cloves and ground red pepper in a saucepan. Bring the mixture to a boil.

4. Drain the water from the jars, then add hot brine and cover with a metal lid.

How to sterilize tomatoes

5. Place kitchen towels or thick cloth folded in 5-6 layers on the bottom of a large saucepan. You can use a wooden lattice. Place the jars on a cloth or wire rack, fill the pan with warm water (the temperature is approximately the same as that of the brine). The water should cover the jar up to the shoulders so that after boiling, liquid from the pan does not get under the lid. Bring the water in the pan to a boil, then reduce the heat to low. Sterilize the tomatoes for 20 minutes, avoiding boiling water.

There should not be too much water in the pan

Alternative sterilization methods:

in the oven - place the jar covered with a metal lid in a cold oven, set the temperature to 120°C, after the brine boils, leave for 20 minutes, then carefully remove;
in the microwave - place the jar without a lid in the microwave, turn on full power, and after the liquid boils, sterilize for another 2 minutes.

Rolling and storage

6. Add vodka and table vinegar to a sterilized jar of tomatoes. Roll up the lid, turn upside down and leave until the marinade cools to room temperature, then return to normal position.

Ready preserves can be stored at room temperature for up to 4 years.

Excessive alcohol consumption is harmful to your health

The site is not intended for viewing by persons under 18 years of age!

Necessary equipment

For homemade preparations you need:

Tara.

Traditionally glass jars are used. For the proposed recipe, it is better to use 3-liter bottles.

Before placing tomatoes and other ingredients in them, they should be carefully washed with baking soda, rinsed well and dried by turning them upside down on a towel, or use a warm oven or microwave. Just before filling, they should be doused with boiling water again.

Lids.

They are also washed with soda or soap, rinsed and always boiled for 15-20 minutes. It is recommended to do this no earlier than an hour or two before canning.

Pot.

You will need it to prepare the brine and sterilize it, if your recipe calls for it. It’s better to immediately take a large one so that the jar fits in it freely, and the water in the pan covers the jar up to the neck.

Marinated tomatoes with vodka - a recipe for the winter with photos

Marinated tomatoes with vodka are a wonderful preparation with a unique and interesting taste, which is not only easy, simple and quick to prepare, but also very exciting. The usual proportions and combinations of products in the recipe will give the preparation a honey taste and spicy aroma, and adding vodka to the marinade will allow the tomatoes to acquire an extraordinary flavor and some sharpness, which tasters often lack in pickled tomatoes.

Everyone will definitely be attracted by the ease of preparation and interesting composition. And, although in this recipe we cannot do without sterilization, this will not complicate the process at all, but on the contrary, will simplify it, because it is this heat treatment that will become the main and only one. You don’t have to repeatedly drain the water, steep and cool the brine, and also sterilize the jars and lids separately. We vouch for the taste. It will amaze you, and your hand will dive into the jar more than once!

Cooked tomatoes will go well with boiled or fried potatoes, meat, and will also become a very tasty preparation on their own. Like all other types of canned tomatoes, they will retain nutrients and vitamins that are so lacking on cold winter days.

Even the youngest and most inexperienced housewife can handle the preparation of this unusual preparation, and thus will be able to pamper her household with tasty and pleasant tomatoes, prepared with her own hands at home for the winter. A step-by-step cooking recipe with photographs will help with this, which will not only allow you to clearly examine the entire process from start to finish, but also see the result of the time spent.

We can confidently say that this particular recipe will be marked in your personal cookbook with the note “You will lick your fingers!” and will deservedly take pride of place among the golden collection of blanks in your pantry.

For the preparation according to the proposed recipe, select the most beautiful and dense tomatoes to the touch, which are shaped like a plum. Rinse them in running water and dry them with paper napkins, wiping each one separately or spreading them on the table in one layer. Please note: the tomatoes must be ripe and should not have whitish stripes on the cuts, much less undeveloped pulp. It is advisable that the peel on the fruit is not too soft, so that it can easily withstand the process of pouring hot brine and slow heating during sterilization. Measure out the amount of granulated sugar and salt indicated in the recipe, as well as the required volume of vinegar, vodka and water, so that you can add them according to the recipe without unnecessary fuss and haste. Be sure to rinse the dried dill, bay leaves, peppercorns, and cloves in warm running water and then let them dry on paper towels.
The next step is to prepare the onions and garlic simultaneously. Cover the garlic with cold water and set aside for a few minutes. Meanwhile, peel the onions and then place them in another bowl of cold water. This trick will help you get rid of the corrosive ether, which, when cutting onions, irritates the mucous membranes of the eyes, causing lacrimation. Having finished peeling the onions, you will see that when the garlic cloves get wet, the husks have separated from the pulp: you can easily remove them in a matter of minutes. Chop the peeled garlic into cloves (or leave them whole if the cloves are small), and then start cutting the onion into rings. The spicy ingredients prepared for adding will look like in our photo.
Rinse a liter jar in warm water with the addition of baking soda, then rinse it thoroughly in running water and dry it slightly, placing it on some elevation so as not to block the air flow. Place the prepared spices and chopped onions and garlic into a dry jar.
Place tomatoes on top of the spice bed. To keep them intact when pouring boiling water, pierce each tomato at the base with a sharp needle or toothpick.
Prepare the brine. Dissolve the measured amount of granulated sugar and salt in the indicated amount of cold drinking water, stir them well, and then place the pan on low heat. Bring the liquid to a boil and pour into it the amount of vinegar and vodka indicated in the recipe. Return the marinade to a boil and immediately remove from heat.
Meanwhile, prepare a deep saucepan and hot water to fill the can of tomatoes. Place a silicone mat or a linen napkin folded several times on the bottom of the pan. Place a hot jar of tomatoes on top, which is covered with a pre-washed lid. Now move the pan to the stove and fill the jar up to the shoulders with heated water. Light a medium-high heat and cover the pan with a lid. After the water boils, sterilize the tomatoes for fifteen minutes.
After the time has passed, remove the jar of pickled tomatoes from the water and roll up. Wrap it in a warm blanket or cotton blanket, turning the workpiece over onto the lid.
Cooled tomatoes must be left to steep for at least one month before use, and they can be stored for a calendar year from the date of canning in a cool, well-ventilated room, which is reliably protected from direct sunlight. Serve the tomatoes well chilled, and store the opened jar, covered with a nylon lid, in the refrigerator for three days. Although it is unlikely that tomatoes will be able to be stored for that long, because as practice has shown, they are eaten on the very first day!
Bon appetit!

Cooking tomatoes in a mysterious marinade without sterilization

Tomatoes of various varieties are suitable for harvesting and canning. Many housewives prefer to roll small and medium-sized fruits. If the tomatoes are large, they are usually cut into pieces. But they need to be preserved separately from whole ones.

Vodka will help ensure that the portioned pieces retain their shape and are strong.

Preparing the tomatoes

You can’t do without sorting tomatoes:

by size - small, medium and large;
by variety;
according to the degree of ripening - red, brown, green.

The fruits should be free of spots, cracks and other defects, and the stalks should be removed.

Choose tomatoes that will not burst, that is, not overripe. Just in case, they are pricked with a toothpick in the area of the stalk so that they do not crack.

Pour mysterious marinade over tomatoes

And then in order:

Tomatoes are placed to the very top in sterilized jars, poured with boiling water and left to brew for 5-7 minutes.
Pour the liquid back into the pan and add (in multiples of the number of cans) salt, sugar, cloves, black and red peppercorns, bay leaves and garlic.
All that remains is to pour vodka and vinegar into the boiling brine and immediately pour into jars.
Rolled up jars are turned over or placed on their sides, sometimes covered with something warm.

How and with what to serve?

The tomatoes turn out crispy and flavorful. They perfectly complement potato dishes and serve as an excellent snack for strong drinks.

But not only the tomatoes themselves will be appreciated by households and guests. The brine will be drunk all the way down to the drop. Just don't give it to children. Still, he is on vodka, even though the alcohol is not felt at all.

Recipes for canning tomatoes with vodka for the winter are finger licking good

The role of alcohol in preservation

The combination of vegetables and vodka is considered classic, but the idea of adding the drink during the canning process became popular not so long ago. This is done for reasons of better preservation of the salting components.

The alcohol present in salted tomatoes does not affect their taste and aroma, but helps preserve the shape of the fruit and prolongs the shelf life of the product. Tomatoes canned with vodka are not only finger-licking good, but also prevent the snack from fermenting and the jars from bloating. Mold is not harmful to tomatoes salted using vodka.

It has long been noted that with the help of ethyl alcohol you can stop the fermentation processes. The production of fortified wines is based on a similar action, the fermentation process in which does not reach completion, but stops after adding a drink with a strength of 40 to 60 degrees. This property is used in the pickling process.

Harvesting vegetables always carries a certain risk of fermentation or mold, despite the use of preservatives such as sugar and salt.

The reasons may be violation of hygiene requirements, dirt on the dishes, deviation from the cooking technology and unwashed hands. In some cases, it is completely difficult to understand the reasons for opening a can.

By adding a very small amount of alcohol to the preparations, you can gain confidence in the safety of the future snack. The alcohol will stop fermentation and destroy all pathogens. Mold fungi will not have the opportunity to reproduce and spoil the twists. To keep the preparations in their original form, you need to use about 20 milliliters of vodka per 1 liter of brine.

Ingredients for pickling tomatoes

To prepare tomatoes with vodka you should prepare:

red tomatoes in a volume equal to the volume of a three-liter jar;
1.5 liters of water;
2 tablespoons salt;
4 tablespoons granulated sugar;
bay leaf (3 leaves);
5 pieces. carnations;
1 pinch of red hot pepper;
2 cloves of garlic;
5 cherry or oak leaves;
10 black peppercorns;
1 tablespoon 9% vinegar;
1 tablespoon of vodka.

You don’t have to add oak or cherry leaves, but their presence can make the tomatoes in the mysterious marinade firm and crispy, finger licking good.

Step-by-step cooking guide

The recipe for making tomatoes with vodka for the winter is simple. Salt vegetables should be in this order:

Preparing tomatoes. The fruits should be small, fragrant and firm. To improve the taste, you can add a small onion to the jar. Each tomato in the area of the stalk is pierced with a toothpick. We can only good, smooth fruits.
Sterilization of containers. This issue should be approached as carefully as possible, because the jars with the contents will not be sterilized. You can resort to any convenient method: steaming, baking in the oven, heating in the microwave.
Bookmark. Some of the spices are placed at the bottom of the jar. Since there is no need to sterilize the jars, it is safer to use dried spices so that the container does not “explode”.
Treatment. Horseradish leaves, peppercorns, currant or cherry leaves must be doused with boiling water and placed in jars.
Laying tomatoes. Tomatoes prepared with vodka without sterilization in a jar must be interspersed with onion rings. Ideally, there should be as few voids as possible.
Filling with hot water. Fill a jar with boiling water into which all the spices are placed. At the top are several green dill umbrellas. Leave for 10 minutes.
Preparing the marinade. Water from the jar is poured into the pan, salt is added there, and essence is added to the jar while the marinade is boiling. Vodka is also added to the vinegar.
Filling with marinade. As soon as the salt water begins to boil, it can be poured into the jars, filling them to the very brim. Salting is considered completed.
Twist. After the lids are rolled up, the jars are wrapped in a warm blanket for a day to cool slowly. Anything marinated should last for a long time.

During the marinating process, the aromas of winter spices will mix with the aroma of tomatoes, and the share of vodka will contribute to the long-term preservation of the preparations and the strength of the tomato pulp. Green tomatoes with vodka will be finger-licking good.

Useful tips

Even the most experienced housewife will be happy to listen to advice on preparing pickled tomatoes and other vegetables, as well as share her recipe. This is better than drawing conclusions through trial and error.

It is recommended to cover not only whole tomatoes with vodka, but also chopped ones. But in this case, you cannot place vegetables in two versions in one jar.
Cream tomatoes are more suitable for home canning.
Vegetables are placed in jars not only according to size, but also according to ripeness. You should not put unripe and overripe fruits in the same container.
You cannot roll up spoiled or overripe vegetables; this applies not only to tomatoes.
It is better to cut carrots and onions into two or three parts; sometimes I marinate them whole.
Do not overly chop horseradish or garlic for tomatoes.
Using chopped and dried dill, parsley or garlic reduces the risk of product spoilage and lids swelling.
It is not recommended to use iodized salt when preserving tomatoes.
When rolling green fruits, you can add mustard powder to the jar. And red fruits go well with currants.
If instead of alcohol or vodka, moonshine is added to a jar of salted vegetables, then it must be of high quality and thoroughly cleaned so as not to spoil the taste of the tomato.

The best way to preserve the shape, taste and aroma of summer tomatoes is to preserve them with the addition of vodka or alcohol. By winter, the “alcohol” smell will go away. And “drunk” tomatoes will not lead to real intoxication. To better reveal the aroma of the preparation, you can add spices to taste. And vegetables in winter will delight you no less than in summer.

Tomatoes in a “mysterious” marinade - a godsend for housewives

—Tags

—Categories

—Search by diary

—Subscription by e-mail

-Statistics

The role of alcohol in preservation

Tomatoes canned with vodka | Preparations for the winter

Ingredients for pickling tomatoes

Canning tomatoes with vodka - technology

Recipe for tomatoes with vodka

How to sterilize tomatoes

Rolling and storage

Necessary equipment

Marinated tomatoes with vodka - a recipe for the winter with photos

Cooking tomatoes in a mysterious marinade without sterilization

Preparing the tomatoes

Pour mysterious marinade over tomatoes

How and with what to serve?

Recipes for canning tomatoes with vodka for the winter are finger licking good

The role of alcohol in preservation

Ingredients for pickling tomatoes

Step-by-step cooking guide

Useful tips