Marinating vegetables is a favorite form of preparation for most housewives.
It is distinguished by ease of preparation and freshness of taste.
Every home has its own recipes: from simple tomatoes poured with water to multistage culinary creations, supplemented with currant leaves, cherry, walnut, mustard, bell pepper and other components.
Ready-made tomatoes are fragrant, juicy, and sometimes even crispy. Such an appetizer can both add hot side dishes and become an independent dish.
Spicy tomatoes for the winter: basic principles
The basis of the recipe for the sharp tomatoes for the winter is the same. For their preparation will require:
• tomato fruits: both standard tomatoes and cherry tomatoes;
• hot pepper of different varieties;
• garlic;
• “umbrella” of dill;
• salt;
• sugar;
• boiled water.
The cooking principle is as follows:
1. Rinse and clean the fruit.
2. Boil the jars.
3. Cut tomatoes and other vegetables that are provided by the recipe.
4. Put the ingredients in the jar. Pour sugar, salt, pepper, put garlic in proportions according to the recipe.
5. Boil water, pour it into jars.
6. Banks with fixed lids turn and turn to cool, covered with a blanket.
Spicy tomatoes for the winter: “Classics of the genre”
With this recipe for harvesting tomatoes, the culinary experience of most housewives begins. Subsequently, experimenting with different additives, you can get new tastes of this “popular” snack. In the classic version, "winter" tomatoes are perfectly combined with meat and potatoes.
Ingredients:
• fruits of tomatoes of the average size - 2 kg;
• onions - 600 g;
• carrots - 1 pc .;
• garlic - a few heads;
• Bulgarian pepper - 1 pc .;
• red hot pepper - 2 pcs .;
• dill, parsley (fresh or dried);
• sugar - 80-100 g;
• sea salt - 50 g;
• peppercorns, cloves, vinegar to taste;
• water - 1 liter. Preparation:
1. Cut the stalk of tomatoes. Remove partitions and seeds from sweet pepper.
2. Cut the remaining vegetables into slices, hot peppers - into straws, sweet - into rings.
3. Clean the jars by sterilization.
4. Lay all components to the top. Add parsley to vegetables.
5. Boil the water and fill the filled jars. Then cover with lids and do not touch for half an hour. After - pour the marinade into one pan, boil and boil again. The resulting brine is again poured into the banks and again allowed to stand.
6. Drain the water in a common container, put dry peppers, cloves and cloves. Salt and sweeten. Boil again. In the final pour out the vinegar and finally fill the jars.
7. After seaming, leave them upside down before they cool. Cover with a blanket or large towel.
8. It will be possible to open and eat tomatoes almost immediately, but for an ideal readiness it is better to give them how to brew.
Spicy tomatoes for the winter “Gorloder”
Perhaps the most vigorous recipe for this cold snack. It is recommended to try the finished product in small portions and, at least, with bread. Ingredients are not thermally processed, so tomatoes must be stored in the refrigerator.
Ingredients:
fleshy, almost overripe tomatoes - 1 kg;
bitter pepper (preferably red) - 1-2 pods;
garlic - to taste;
dry pepper, salt.
Preparation:
1. Wash the fruits, wipe and with pepper. Tomato lovers “pluck out their eyes” can use hot peppers, not ridding them of seeds.
2. Finely chop the garlic with a knife or squeeze it through the garlic.
3. Mix all ingredients thoroughly. Add salt and dry pepper.
4. Expand on banks and store.
Spicy tomatoes for the winter in Korean
This recipe uses green, not yet ripened tomatoes. They make a spicy snack on the table. The peculiarity of the recipe is that tomatoes are ready in half a day, so you can eat them almost immediately, but you can save them for the whole winter. Keep ready salad need in the refrigerator. Ingredients:
green unripe tomatoes - 1 kg;
garlic - a few cloves;
dry pepper - half a spoon;
sweet pepper - 2 pcs. medium size;
vegetable or olive oil - 2 tbsp. spoons;
salt, vinegar, sugar, herbs - to taste.
Preparation:
1. Rinse all component snacks. Clean up Tomatoes cut into large pieces, everything else - straws. Grate the garlic or crush with the help of a garlic shove.
2. Put all components in a common container, salt, pour vinegar, add sugar and vegetable oil. To stir thoroughly.
3. Expand on banks. If it is supposed to be eaten immediately, then they can be simply washed and dried beforehand. If the snack will be stored for a long time, banks must be sterilized.
4. Close with polyethylene covers and refrigerate. After 8 hours, Korean spicy tomatoes are ready for winter.
“Basil hedgehogs” from sharp tomatoes for the winter
According to this technology of cooking, garlic cloves are stuck in tomatoes entirely from all sides. Ready tomatoes, really, remind hedgehogs. Moreover, it is best to use fruits of small size or a sort of “cherry”, then the finished dish turns out to be really bright and appetizing. You can not use too ripe or overripe tomatoes, because after breaking the skin, they simply crush and lose their shape.
Ingredients:
tomatoes - 2-3 kg, depending on the desired number of cans;
garlic - 2-3 cloves on each tomato;
fresh basil - 5-6 leaves;
celery (for an amateur);
salt, sugar, vinegar to taste.
Preparation:
1. Tomatoes get rid of dirt and dust, dry.
2. Cut garlic cloves into strips; the thinner, the better.
3. In each tomato, make several punctures with a sharp object (you can use a toothpick) and stick chopped garlic slices into the holes.
4. Process half-liter jars with steam. Arrange the leaves of basil and celery. Put the tomatoes inside and pour boiling water. Let it brew for a quarter of an hour. 5. Pour the water back, boil and repeat the procedure. After the second time add vinegar to the brine. Fasten the caps and cool.
6. Ready tomatoes can be stored at room temperature. If the water in the banks becomes cloudy, it is likely that the juice has flowed out. It will not affect the taste properties of the finished product.
Pickled green spicy tomatoes for the winter
Green tomatoes have a special taste. In combination with tarragon, garlic and pepper, they make an aromatic savory snack that can equally well decorate a festive table and complement the daily menu.
Ingredients:
• tomatoes - 5 kg;
• parsley - 50 g;
• dill - 50 g;
• tarragon - 50 g;
• garlic - 400-500 g;
• Horseradish root (optional);
• salt - 300-350 g;
• leaves of black chokeberry or currant;
• peppercorns.
Preparation:
1. Tomatoes bust, cut the stem. Each fruit is divided into two parts, but not cut to the end - the filling will be added to the inside later.
2. Finely chop the tarragon and other herbs with a knife, push the garlic in the garlic dish. To mix everything. Shredded horseradish helps to enhance the sharpness of taste.
3. Fill the tomatoes with the resulting mixture - about 1 teaspoon for each fruit.
4. Stuffed tomatoes put in a bowl. This can be either a single wooden barrel or glass container. As you fill the leaves with cherry leaves or currants. Add ground pepper.
5. Prepare the brine separately: boil water, add salt to it and cool.
6. Cold pickle pour tomatoes until they are immersed. Close the lid and put a small load on it.
7. Leave the room. After a week, rearrange in a cool and dark place. Leave pickled sharp tomatoes for the winter can, without rolling banks. They are stored no worse than sauerkraut.
Dried sharp tomatoes for the winter
Not everyone will decide to dry tomatoes at home, although in fact there is nothing difficult in this recipe. The peculiarity is that such tomatoes are poured not with a pickle, but with olive oil. Therefore, the finished dish is rather a delicacy than the usual snack. They should be consumed in small quantities, both in pure form and in combination with meat on a sandwich. Ingredients:
• tomatoes (the desired amount);
• salt, pepper - 3 parts, sugar - 5 parts;
• basil;
• garlic;
• balsamic vinegar;
• olive oil. His choice should be taken especially carefully. The better it is, the tastier the meal will turn out.
Preparation:
1. Cut the tomatoes in half. It is better to choose fleshy fruit, then in the finished product will be what to chew.
2. Prepare a mixture of salt, sugar and pepper in the specified ratio.
3. Arrange the halves of the tomatoes on a baking sheet and sprinkle with the resulting mixture.
4. Turn on the oven and wait until the temperature reaches 120-130 degrees. Place baking sheet for 4-5 hours.
5. Cut basil and garlic into small pieces. Pour them with olive oil.
6. Put the dried tomatoes in glass jars, add a mixture of greens there, drip balsamic vinegar and top up with oil.
7. Remove to cold storage.
Green spicy tomatoes for the winter in adjika
A dish of double spiciness - after all, hot spices can be added both to adjika, which here serves as a sauce, and to rub them with the tomatoes themselves. At the same time, if you approach the use of pepper and seasonings sensibly, even children will eat such blanks.
Ingredients:
• green fruit - 4 kg;
• red tomatoes - 500 g;
• dill, celery and any desired greens;
• sweet fresh pepper - 400-500 g;
• hot fresh pepper - 300 g;
• garlic - 300g;
• hops - suneli - a tablespoon;
• vegetable oil, coarsely ground salt.
Preparation:
1. The first thing you need to cook adjika. Peppers, red tomatoes, garlic scroll in a meat grinder, add seasoning.
2. Cut green tomatoes into pieces. If the fruits are small, then in half. Stir adjika and tomatoes, place the pan on a small fire and simmer. First, let the mixture boil, then reduce the heat and keep on it for another 20 minutes. At the end put dill and parsley.
3. Prepare jars and lids.
4. Spread stewed tomatoes and gravy on the banks and roll up. 5. Leave upside down until completely cooled.
Spicy tomatoes for the winter with walnuts
This is a real “tomato flame”, and walnuts will add a pleasant bitterness to it. In this type of harvesting tomatoes are laid not entirely, but ground in a meat grinder. The recipe does not provide for heat treatment, which allows you to save a maximum of valuable substances. The finished mixture looks like adjika, however, has an original taste. If the tomatoes are too sharp, they can be mixed with sour cream when served.
Ingredients:
• large ripe fruits of tomatoes - 1-2 kg;
• walnuts - 20 pcs .;
• red hot pepper - 2 pcs .;
• several pieces of sweet pepper;
• horseradish root - for an amateur;
• garlic to taste;
• parsley, dill and other herbs to taste;
• Vinegar 9% - one or two tablespoons;
• vegetable oil, granulated sugar, coarse salt - 2-3 teaspoons.
Preparation:
1. Rinse all vegetables and herbs. Peel the peel of tomatoes from external defects. Walnuts peel.
2. Grind everything in a meat grinder. Salt and pepper. If desired, pour vinegar.
3. Spread the mixture into cans and place in a dark and cold place.
Spicy tomatoes for the winter: tricks and tips
1. The main ingredient, giving a sharp taste to tomatoes, is pepper. It can be both red and green. Choosing one or another variety, you can adjust the sharpness of the finished snack. The most burning red varieties. When processing this pepper produces vapors from which it is throbbing, and sometimes tears appear. Open fire (for example, a gas burner) will help reduce the concentration of vapor in the air.
2. Cutting red hot peppers is best with thin rubber gloves. Some varieties are so sharp that they can cause burns in sensitive skin. In any case, traces of pepper can remain on the fingers, and if they hit the mucous membrane (for example, if you accidentally rub your eyes), you can cause an unpleasant reaction. 3. Add a spicy dish to help dry peppers or chopped horseradish. And cut - grated carrots and an apple. These components can be added to any recipe to achieve the desired concentration of taste.
4. In the water for pouring, you can add 2-3 aspirin tablets. It helps brine to maintain transparency and freshness throughout the shelf life. This ingredient does not give extraneous taste, moreover, protects the cans from “blasting”.
5. In those recipes where tomatoes must remain whole, it is better to use young dense tomatoes without damaging the peel. Then do not fall apart even after the interaction with boiling water.
6. Among all the varieties, the leaders in terms of strength, juiciness and shelf life are minusinsk and abakan tomatoes.
7. In cases where the heat treatment of sharp tomatoes for the winter is not required, washed vegetables and herbs should be dried. Wipe them preferably with paper towels. If the bank is raw water, it can trigger the fermentation process.
8. Salt for blanks is better to take large.
9. To increase the shelf life of tomatoes can, if you use the banks of 0.5 liters.
