Tomatoes "Favorite"

[Marinade:]

Tomatoes "Favorite"

Category: Blanks

Ingredients
Fresh, ripe tomatoes
Bulb onions
Garlic cloves
Allspice
Black peppercorns
Mustard seeds
Greens
Salt
Sugar
Vinegar 9%
Water
Unrefined vegetable oil

Cooking method

• I do it every year, the taste is excellent, they are excellent:
  
• 
  
• Wash the tomatoes, let the water drain, pierce with a wooden splinter at the stalk.
  
• On the bottom of a liter jar, put 3-4 cloves of garlic, a few rings of onions, sweet peas, black peppercorns, mustard seeds, a pinch of chopped greens (umbrellas of dill, celery, parsley, cherries, currants), bay leaf.
  
• Put the tomatoes tightly in a jar and pour over boiling marinade for 12 minutes. covering with a lid. After 12 minutes, drain the marinade, bring to a boil, pour again for 12 minutes, drain and pour a third time. roll up. Before the third filling, add 1-2 tablespoons of sunflower oil to the jar. Turn the jars onto lids, wrap them until they cool. Stored anywhere.
  
• Marinade: for 2 liters of water 3 tbsp. tablespoons of salt, 5 tbsp. tablespoons of sugar, 3 tbsp. tablespoons of vinegar 9%. Honestly, I always taste the marinade, because (mystic!) Comes across and salt is not very salty and sugar is not sugar is not very sweet ... The taste of the marinade should be spicy-sour-sweet. Sometimes, at the last pouring, a salt-sugar adjustment is required, because the vegetables have already been taken away. Then I add to my taste, but this is not necessary, just in my family there are lovers not only to crunch a cucumber, but also to drink a pickle, and it should not be tasteless Therefore, I make the smallest bit spicier, sweeter, saltier than, let's say, ready-made version on the table, in the expectation that the vegetables will take something away
  

Note

According to this recipe, tomatoes, cucumbers, and allsorts are equally tasty. Usually I make an assortment in the following composition: young carrots, young onions, cauliflower, cucumbers, tomatoes.
my vegetables, I cut off the "butts" of cucumbers, prick the tomatoes at the stalk with a wooden stick so that they don't burst later, blanch the carrots slightly (1-2 minutes), disassemble the cauliflower into inflorescences, cut the onions (not small young, but ordinary ones) into rings
I prepare the cans, but without fanaticism, I just clean it and rinse it. What is the point of sterilizing jars if I then put non-sterile vegetables in them with non-sterile hands
At the bottom of the jar I put chopped greens (dill, parsley, celery, horseradish leaves, cherry leaves, currants) and spices (garlic, peppercorns, allspice, cloves, mustard seeds), then a layer of onion rings. Then, depending on the composition, either some vegetables, alternating them with onion rings, or in layers (cabbage, tomatoes, etc.). The cucumber is always down. On top again, greens and a leaf of horseradish.

and if there is only mustard powder instead of mustard grains?

I didn't make such replacements, and why? if mustard seeds are perfectly affordable spice !! In addition, it bears on itself not only the function of a spice, as such, and a preservative, but also a component of aesthetics - it's beautiful - yellow peas in a transparent brine !!

I just didn’t see mustard in grains

Most likely, they simply did not pay attention. She, as a rule, is where all the spices are, in bags. It also happens by weight on the market

alas, it is not always possible to find mustard beans. We have to search. There is only in large supermarkets, and not always want to saw there because of mustard seeds ...

Oh, I also make such tomatoes, only I shove a small clove of garlic into each tomato's ass, and the rest is like Aunt Basie's

Damn, right now I made 3 cans and forgot to pour oil

I don't pour oil

And How?

[Aunt Besya]

Aunt Besya, but it is possible for those who chew in a tank, what makes butter in this recipe?

The oil gives flavor to both the tomatoes and the marinade! At first, according to this recipe, I only made tomatoes, and then I began to make cucumbers too - it turns out very tasty!

[and then she began to make cucumbers]

At first, according to this recipe, I only made tomatoes, and then she began to make cucumbers- it turns out very tasty!

Oh how! Here I closed the tomatoes according to a very similar recipe for several years in a row (until I butted to sterilize them), and cucumbers ... Lenus, that is, everything is the same, but instead of tomatoes we stuff cucumbers into a jar, right? I want to try ...

aha! I cut off the current of the ass, and it turns out such delicious snack cucumbers !!!

I'll do it tomorrow ! For clarification about the "ass" thanks, I never cut off ...

Girls, can you replace vinegar with lemon juice in this recipe? Just squeeze out the limonchi :) to. I want to give my child tomatoes and not pull them out of my mouth

[Sandiya]

Sandiya
Honestly, I don’t even know ... But I have never met lemon juice in preservation recipes for long-term storage (with the exception of sweet preparations) ... here is citric acid, yes ... but juice ... Let's wait what others say girls and boys .

Aunt Besya, I pickled two 1.5-liter jars of cucumbers according to your recipe, thank you. We are waiting for the winter. But I don't doubt for a second that it will work out !!!

rolled up a three-liter and one and a half liter jars. I forgot to put sunflower oil

Marina now cucumbers. I am very worried to stand. I have an eternal problem with cucumbers ...

Girls, can you replace vinegar with lemon juice in this recipe? Just squeeze out the limonchi :) to. I want to give my child tomatoes and not pull them out of my mouth

It seems to me that lemon juice is not for long-term preservation.

But I don't doubt for a second that it will work out !!!

Hopefully, they cost me cute!

rolled up a three-liter and one and a half liter jars. I forgot to put sunflower oil

The taste will be completely different, oil is a must!

today I canning again. Controlling the oil. I really hope that the cups will stand well

Girls, help, my hopes were not justified
without standing for a day, the first liter jar blew up the lid while still warm, standing upside down under the covers. I heard the smell, opened the blanket and gasped: the floor of the can of water leaked out. The second blew up about 2 hours later. I looked and the others were already bubbling. What to do with them? Apparently for cucumbers according to this recipe, vinegar will not be enough, and I shied all the blanks on it. Mother's ogruts, soaked the night, sterilized the lids, kept the proportions, but this is the story
Throw it all out?

Oh, how sad I am !!! If the jars exploded, the cucumbers are already unsuitable for conservation ...
I can't even imagine why this could be. I have been making this recipe for many, many years! At first I only made tomatoes, then I tried cucumbers, I even made an assortment (cauliflower, first onions, carrots, tomatoes and gherkins) and NEVER did anything not only burst, but not even swell! I store it in the basement, now there are cans of 2-3 years ago!

Apparently not destiny, my jars are standing, but I just made tomatoes

the nastas don't have a basement, but I think that's not the problem. They haven't even had time to cool down yet. Yesterday I moved 2 jars to the refrigerator. One has already blown up, the second is on its way. At the moment, out of 6 cans, only 2 are left

the nastas don't have a basement, but I think that's not the problem. They haven't even had time to cool down yet. Yesterday I moved 2 jars to the refrigerator. One has already blown up, the second is on its way. At the moment, out of 6 cans, only 2 are left

Can you tell us in detail how you did it? For such a period, even the most disgusting marinade will not ferment yet .. You did 12, didn't you?

I rolled up one can of 1.5 liters of cucumbers for testing according to this recipe. Let's try.My husband just doesn't breathe evenly until cucumbers. Let's wait for winter.
Aunt Basia, please tell me, a stupid teapot, why keep the jar of marinade for exactly 12 minutes? But what happens if you stand it for 10 minutes or 15? Is it really so relevant - 12 minutes?

did everything as usual: washed the cucumbers several times, poured cold water overnight. In the morning, I drained the water, put the chasnok, onions, cucumbers in the jars. Then she poured everything with boiling marinade 2 times, poured oil into the jars, poured it a third time and rolled it up. Kept a little more than 12 minutes, 15 minutes. Tomatoes exactly 12, and more cucumbers. I turned the cans over and wrapped them up. Before laying the vegetables, the jars and lids were sterilized.

[Sandiya]

Sandiya , my neighbor had the same story a year ago when I shared a recipe with her: she accused all mortals and not only sins, and then during flight analysis it turned out that the greenery, firstly, was poorly washed (traces of the earth remained in the branches); secondly, when pouring, the jars were filled with ONLY cucumbers, and she put the greens (you see, to preserve the aromas) before the last pouring. I also reduced the amount of salt a little. And I brought the drained marinade only to the first buns (I keep it on a strong boil for about another minute). For some reason, the brine was poured only up to the hangers of the can, and not so that it poured a little over the edge. One jar with her was made from the same series of cucumbers. As it should be. Nothing muddied or exploded.
And you also have lemon juice instead of vinegar. How did you determine and maintain the desired concentration? What covers and rubber bands do you have, does the machine roll up well?
According to this recipe, I made 4 assorted jars: cucumbers, tomatoes, plums, red currants, carrots and beets (cut with a waffle on a berner), cots cabbage, small onion - everything stood perfectly until March in a warm apartment under the bed

I didn't change vinegar for lemon juice. I put vinegar in the marinade. I asked about his replacement, but having received an answer, I made an adequate decision. Well, she didn't blame anyone either. I just wrote my experience. As it is. I have no greenery in the banks at all. Only dill, but it lies at the bottom of the jar, washed very thoroughly, just like boiling the marinade for about a minute. Tomatoes were made in parallel with cucumbers and poured with the same marinade. And they stand. But the cucumbers are gone. I suppose that vinegar is rather weak and it was not enough for cucumbers.

[Sandiya]

Sandiya,
here is my schematic:
At the bottom of the jar, put garlic, onions, part of allspice and black peppercorns (the other - I cook with the marinade together), mustard seeds, herbs, bay leaf.
Place the vegetables tightly in the jar.
Fill with boiling marinade, let stand for 12 minutes, covered with a sterilized lid. (1 - just make sure that the salt does not get IODIZED !!! - it turns cucumbers into porridge; 2 - I pour vinegar into the marinade at the third-last! Pouring).
After 12 minutes, pour the marinade into a saucepan, boil.
Pour the marinade for the second time, keep covered for 12 minutes.
Drain the marinade into a saucepan, add vinegar and boil, at this time add 1-2 tablespoons of refined sunflower oil to the jar.
And pour it a third time so that the marinade flows out of the jar a little (we remove the air).
We roll it up, then tilt the can slightly on its side to make sure that nothing leaks from it, turn it over on the lid, wrap it with a blanket.

Tomatoes .. they are thick-skinned, everything reaches them more slowly, watch them for a week, but I would rather put them in the refrigerator.
She seems to have told everything.

[Sandiya]

I rolled up one can of 1.5 liters of cucumbers for testing according to this recipe. Let's try. My husband just doesn't even breathe until cucumbers. Let's wait for winter.
Aunt Besya, please tell me, a stupid teapot, why keep the jar of marinade for exactly 12 minutes? But what happens if you stand it for 10 minutes or 15? Is it really so relevant - 12 minutes?

I don't know, this is my experience, so to speak!
Sandiya Is the vinegar really weak?

Girls, thank you for the advice! I had iodized salt. I didn't know such nuances about salt. I watch the tomatoes. For now, I'll pour the cucumbers with salt water and put them in the refrigerator, otherwise we won't gobble up so many pickled cucumbers quickly if we wanted to. Now let's link to salads with lots of pickled cucumbers. Literally half an hour ago I was talking to a neighbor. She, too, has all the cucumbers flew. The recipe is different, but also pours three times, plus vinegar from the same store. Maybe he is the culprit

One hundred pounds is salt ... Iodized is completely unsuitable for preservation. And the tomatoes will be bad, even if they don't explode, they will be soft as snot (sorry, moa)

I have been canning for 15 years already, but I didn't know about salt

I have been canning for 15 years already, but I didn't know about salt

Don't cry so bitterly, but the cucumbers will still grow. Now you will know what is best for pickling, preservation, rock and ordinary salt Extra without additives.
I don't even put iodized baked goods in, because I had to feed the ducks on the pond with freshly baked bread several times. It is suitable only for already cooked food - like adding salt.

Girls, thank you for the advice! I had iodized salt. I didn't know such nuances about salt. I watch the tomatoes. For now, I'll pour the cucumbers with salt water and put them in the refrigerator, otherwise we won't gobble up so many pickled cucumbers quickly if we wanted to. Now let's link to salads with lots of pickled cucumbers.

Sandiya, try it I laid out the recipe for salted cucumber caviar
https://Mcooker-enn.tomathouse.com/in...36952.0.
Instead of pumpkin, I added Bulgarian pepper this year. And I took the cucumbers from the store, while my husband was not there, my husband bought 2 cans, one took a place in the refrigerator, they were with vinegar, they didn't really go away. So I'll spawn them. We ate one half-liter jar, and also liked it with pepper.

And I also have one recipe, also from Hungary, by the way, as I understand your cucumbers are not very "salted", then you can try: rinse the cucumbers, cut into thin strips or circles, salt (but you may not need to, you need to try) and leave for 10-15 minutes, squeeze and fry until golden brown, put in a deep bowl (I have a glass saucepan from the set), add chopped garlic, herbs, add soy sauce to taste (mine like mushroom or classic). Mix everything, cover, let it brew. Best served cold.

I went, now I'll do this myself, wow, I wanted to, I haven't fried for a long time.

I didn't know about salt either. Although the baking did not suffer, but with the preservation I carried it over. Somehow I didn't canned with iodized. I'll know. Thank you.

Today I looked into the closet, I have the same problem as Sandiya. Something dimmed my cucumbers, the lid is not swollen yet, but I think it's a matter of time. And the tomatoes stand as if they were twisted just an hour ago. Common rock salt, not iodized. Maybe the vinegar isn't doing it?

oh, how annoying. I have already started to eat mine, very tasty. It is a pity that they did not want to stand until winter. Thanks for the caviar recipe. What does it taste like? What does it look like?

oh, how annoying. I have already started to eat mine, very tasty. It is a pity that they did not want to stand until winter. Thanks for the caviar recipe. What does it taste like? What does it look like?

Yeah, it's a shame. I put my jar in the refrigerator. And I checked the tomatoes today. They stand and do not move!
And caviar tastes to me like a cross between eggplant and squash. But this is for me. And my husband loves her most of all, says that I don't understand anything at all, but he is cucumber. And I feel a slight aftertaste, such a "peppercorn", if I may say so, from the cucumbers.
In general, caviar is delicious. My children nurse her in any form, both hot and cold, and I like it better in cold.

Actually, this is a recipe for tomatoes, and this is how it is posted here. Just once, many years ago, having tried to make cucumbers this way and making sure that they turned out to be very, very tasty, I began to do this all the time. then I started making assorted dishes ..
Girls, be still attentive to the variety of cucumbers you are preserving. It is enough to get one salad-grade cucumber into the jar and the jar will take off.

Elenochka is aunt Basya! I was just thinking about it. The cucumbers were bought from my aunt at the village market in Pukhovka, near Kiev.And somehow a part of these cucumbers alerted me. But the aunt claimed that it was not salad, she swore to God. My husband, a person deeply believing in this argument, immediately bought it. He said that once he swore to God ... Well, at home, anyway, I left suspicious cucumbers for food, and shoved the "correct" ones into the jar, but apparently one "stranger" was caught. Now there is a can in the refrigerator, the brine is cloudy, and the lid does not swell. Wait and see! Maybe the husband will catch them. While I'm at home, he does not look into the refrigerator, but soon he will go for the children ...
And the tomatoes are standing!

[Lenochka]

Lenochka, brought a thank you. I made several jars of tomatoes. In winter we will try, unsubscribe.

That's what I did:

Oh, what's that over there? corn? Class !! I don’t know about corn. as it is in conservation ... If only they were!

I did it with corn for the first time. With her, tomatoes in jars are more fun. I'll tell you about the taste when we open it.

Thanks again for the recipe.