Pickled tomatoes for the winter
12 servings
60 minutes
Pickled tomatoes for winter are a fragrant treat that delights with their rich flavor in the cold season. This recipe is rooted in European culinary traditions where salting and pickling vegetables helped preserve the harvest. In this version, spices and herbs play a key role – garlic, dill, currant leaves, cherry, and horseradish add piquancy and a rich aroma to the tomatoes. The marinade with vinegar, salt, and sugar balances sweetness and acidity, creating a harmonious taste. These tomatoes pair excellently with meat and potato dishes, adding fresh summer notes. They make a wonderful addition to the festive table and warm winter evenings with their rich flavor.
1
Prepare the necessary ingredients. Wash the vegetables and greens well under running water, peel and dry them. Select tomatoes that are medium-sized, ripe, and undamaged.
2
Banks should be washed well with soda.
3
Place the peeled garlic at the bottom of the jar.
- Garlic: 5 clove
4
Place dill flowers in a jar, along with prepared leaves of currant, cherry, and horseradish.
- Dill inflorescences: 3 pieces
- Cherry leaves: 3 pieces
- Blackcurrant leaves: 3 pieces
- Horseradish: 3 pieces
5
Tightly but without pressing, place the tomatoes in the jar.
- Tomatoes: 1500 g
6
Add sweet and hot peppers to the tomatoes in the jar.
- Sweet pepper: 50 g
- Chili pepper: 5 g
7
Boil water and pour it over the tomatoes. Cover with a lid, but do not seal. Leave for 15 minutes.
8
After 15 minutes, pour the water from the jar back into the pot, add 1 tablespoon of salt and 2 tablespoons of sugar. Mix well, bring to a boil, boil the marinade for 5 minutes, and pour it into the jar with the tomatoes.
- Salt: 1 tablespoon
- Sugar: 2 tablespoons
9
Add 100 ml of 9% vinegar to a three-liter jar.
- Vinegar: 100 ml
10
Seal the jars with lids and turn them upside down to ensure they are tightly sealed. Wrap the jars in a warm towel or blanket until they cool completely.