Bulgarian tomatoes in winter

Bulgarian tomatoes in winter

Tomatoes our compatriots are eager to close according to different recipes in order to have several options of tomato snack in stock. If you like these vegetables in a spicy marinade, sweet-sour and fragrant, you should preserve Bulgarian tomatoes for the winter. Their distinctive feature is the presence in the composition of fresh herbs, and sometimes fragrant roots. Often not only spices, herbs and spices are put into the jar, but also vegetables: garlic, onion, carrot, sweet and hot peppers. The appetizer is so fragrant and tasty that almost everyone likes it.

Cooking Features

The process of making tomatoes in Bulgarian is not complicated, but without knowing a few moments, the effort spent may not be crowned with the expected success.

  • Ripe or immature, but not overripe fruits are suitable for marinating in Bulgarian. It is important that they are not damaged. The size of vegetables should also be small. Ideal fit varieties Lady fingers, Cream.
  • In order to preserve the entire aroma of herbs, roots and spices, cooking technology is used, which excludes repeated pouring of tomatoes with boiling water but provides for sterilization of snacks in a water bath. It is convenient to do when the appetizer is laid out on banks of small size and the same size. It is best to prepare the capacity of 1 liter.
  • Preparing cans includes washing them with soda and sterilizing. Lids must be boiled for 5 minutes. Close the appetizer with metal lids, ensuring tightness, plastic for this purpose will not work.
  • Tomatoes are stabbed with a toothpick before being placed in a jar. This facilitates the penetration into the marinade and does not allow the fruit to crack when filling cans with boiling water.
  • To prevent jars from cracking when filling with boiling water, a knife is placed under them. At the bottom of the pan during sterilization it is necessary to lay a cloth, fill the pan with warm water - only then the banks will not burst during sterilization.
  • It is necessary to wash not only tomatoes, but also greens and spices. Before being placed in a jar, they must all dry.

Tomatoes marinated in Bulgarian can be stored at room temperature. Snacks will not spoil for at least a year.

Bulgarian tomatoes with dill and parsley

Composition (1 l):

  • tomatoes - 0, 6 kg;
  • parsley - 2 sprigs;
  • dill - 2 twigs;
  • garlic - 2 cloves;
  • onions (optional) - 20-30 g;
  • bay leaf - 2 pcs .;
  • black pepper peas - 3 pcs .;
  • allspice - 3 pcs .;
  • apple cider vinegar (6%) - 50 ml;
  • sugar - 60 g;
  • salt - 5 g;
  • water - how much will go into the banks.

Method of preparation:

  • Wash the tomatoes, let them dry, chop them with a toothpick in the place where the fruits adjoined to the stalks.
  • Wash spices and herbs, peel the garlic.
  • Wash with soda and sterilize the jars. Boil suitable lids.
  • Spread dried spices, garlic cloves, half green on clean, dry jars.
  • If you decide to cook tomatoes with onions, slice them into rings and place them on the cans along with the spices.
  • Fill the jars with tomatoes, add sugar and salt, pour in vinegar, cover with the remaining herbs.
  • Boil the water.
  • Pour boiling water over tomatoes.
  • Cover the jars with the tomatoes with the prepared lids.
  • Put a towel on the bottom of the pan, put the jars on it. Pour warm water into the pan so that its level reaches the hangers of the cans.
  • Set the pot on a slow fire, wait for the water to boil.
  • Sterilize the jars for 20 minutes if you use liter containers. Sterilization time needs to be adjusted if the banks have a larger or smaller volume.
  • Carefully remove the jars from the pan, roll up. Turning over, wrap and leave to cool in a steam bath for better preservation.

After cooling, banks can be removed to the pantry or any other place where supplies are stored in your house for the winter.

Bulgarian tomatoes with celery

Composition (3 liters):

  • tomatoes - 1, 5 kg;
  • celery greens - 0, 2 kg;
  • allspice peas - 15 pcs .;
  • bay leaf - 3 pcs .;
  • table vinegar (9 percent) - 45 ml;
  • sugar - 30 g;
  • salt - 15 g;
  • garlic - 3 cloves;
  • water - how much will go into the banks.

Method of preparation:

  • In the sterilized jars put the washed and dried greens, spices, peeled garlic cloves.
  • Wash tomatoes. When they are dry, chop with a toothpick and spread them on the jars.
  • Pour the right amount of salt and sugar into each jar, pour vinegar into the jars.
  • Boiling water. Fill the banks with tomatoes with boiling water.
  • Having covered the jars with prepared lids, sterilize in boiling water for 20-60 minutes depending on their volume. 60 minutes is needed for a 3-liter jar, for a liter enough 20 minutes.
  • After removing the jars from the pan, roll them up. Turning over, cover with a blanket, leave to cool in this form.

Such a snack can be stored at room temperature. It turns out very fragrant.

Stuffed tomatoes in Bulgarian

Composition (1 l):

  • tomatoes - 0, 65 kg;
  • onions - 60 g;
  • carrots - 0, 4 kg;
  • celery root - 50 g;
  • black and red pepper - to taste;
  • salt - 10 g;
  • sugar - 10 g;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash tomatoes. Divide into two parts: for one, you need 400 g of the strongest and evenest fruits, in the other you can put worse tomatoes.
  • Cut off the tops of the strongest tomatoes, remove the pulp with seeds with a spoon.
  • Pour the remaining tomatoes with boiling water, peel, cut into slices.
  • The flesh of the good tomatoes together with the sliced ​​tomatoes, chop the blender.
  • Celery and carrots, peeling, rub. Onion, freed from the husk, finely chopped.
  • Separately fry the celery, carrots and onions. Connect them by adding a teaspoon of salt.
  • Start tomatoes with vegetable mixture. Cover with cut tops.
  • Spread the stuffed tomatoes over the prepared jars.
  • Add the remaining salt, sugar, pepper to the tomato puree. Boil 10 minutes.
  • Fill the tomatoes with the sauce. Sterilize cans with a snack in a water bath. For one-liter cans, the sterilization time is 30 minutes; if the containers are larger, the sterilization time should be increased proportionally.

To store tomatoes in Bulgarian, prepared according to this recipe, preferably in a cool room.

Bulgarian tomatoes are distinguished by a pleasant spicy aroma, soft taste. You can close them for the winter according to different recipes, each of which is good in its own way.

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