Marinated tomatoes — very tasty and truly versatile food: they can how to spice up your daily diet, and feeding them to the holiday table. The land of the Soviets tell you how to marinate the tomatoes for the winter.
Marinated tomatoes with horseradish
This recipe is unusual in that instead of vinegar, the sour juice of gooseberry is used to prepare the marinade. To prepare marinated tomatoes with horseradish in the juice of gooseberries, we need:
- 4 kg of tomatoes
- 600 ml of juice of gooseberry
- 200 g horseradish root
- 200 g of sugar
- 60 g of salt
My tomatoes and pinned the fork with the side of the stalk. The horseradish root carefully my broblem with a knife, and then cut into strips or slices. Add the tomatoes and horseradish in a pre-sterilized jars.
Salt and sugar are bred in two liters of water, we add juice of gooseberry. Bring the marinade to a boil and pour the tomatoes. After three filling we roll up the jar.
Spicy marinated tomatoes
These tomatoes make a very spicy and savory. Lovers of unusual taste should be like. To marinate the tomatoes in this way, besides the tomatoes we will need:
Per quart jar
- 8 peas of black pepper
- 4 peas of fragrant pepper
- 2 Bay leaves
- 1 onion
- 2 tbsp of heated vegetable oil
- 15 peas of black pepper
- 15 buds cloves
- 5 Bay leaves
- 3 tbsp. salt
- 2 tbsp. vinegar
Put the spices on the bottom of a liter jar. My tomatoes and cut in half (it is best to take fleshy dense fruits). Onions are cleaned and cut into rings. We put the tomatoes in the cans cut down, interlacing with onions.
Prepare the marinade of liters of water, vinegar, salt and spices. Bring it to boil, pour the hot marinade tomatoes with onions, cover the jars and sterilize for 10 minutes.
We pour in each jar a calcined vegetable oil, change the lids to other (necessarily sterilized) and roll up the jars. Keep pickled tomatoes in a dark cool place.
Marinated tomatoes with onions
These pickled tomatoes have an original taste due to an unusual sweet and sour marinade. For their preparation we will need such ingredients:
- 2 kg of tomatoes
- 500 g shallots or small onions
- 125 g sugar
- 100 ml of 25% acetic essence
- 3 Bay leaves
- 2 tbsp. salt
- 2 tbsp mustard seeds
- 1 tbsp black pepper
For marinating it is best to select hard little red tomatoes. My them, pinned with a toothpick, sprinkle with salt and put in a cool place. Onions clean.
Prepare the marinade of liters of water, of vinegar, seasonings (Bay leaf, mustard seed, black pepper) and sugar. Bring the marinade to a boil, put the onion and cook for about ten minutes. Strain the marinade.
Put tomatoes and onions in jars layers, pour the warm marinade and put in a cool place. After three days drain off the marinade, again bring it to boil, let cool and fill them with the tomatoes (they should be completely covered with marinade). Sterilize glass jars.
Marinated tomatoes with peppers
The original recipe tomatoes, marinated with different types of pepper (red and green bitter pepper and black pepper-peas). To prepare the marinated tomatoes with pepper, we take the following products:
- 2.5 kg tomatoes
- 10 peas of black pepper
- 2 tbsp sugar
- 1 tbsp. salt
- Incomplete 1 tbsp. vinegar
- 1 pod of green pepper
- 1 pod of red hot pepper
- 1 parsley root, with greens
- 1 celery root
- a bit of clove
Sterilize the three-liter jar. We wash in warm boiled water tomatoes, bitter capsicum, celery, parsley. We put vegetables in a jar, there also add black pepper and cloves.
We prepare marinade from two liters of water, salt, vinegar and sugar. Bring the marinade to a boil. With a hot marinade, pour the tomatoes in the jar and let it stand for five minutes.
Then carefully drain the brine into a saucepan and again bring to a boil. Again, pour the vegetables with brine and immediately roll the jar with a previously boiled lid. We put the jar upside down to cool down.