Pickled tomatoes

Category: Vegetable and fruit dishes
Pickled tomatoes

Ingredients

pachyderm tomatoes 1 kg
sugar 2 tbsp. lies.
salt 1 tbsp. lodges
vinegar essence 1 tbsp. lies.
Horseradish leaves, dill
garlic 3-4 tooth.
bitter pepper taste
water 1.5 liters

Cooking method

  • The number of products is given for one 3 liter bottle.
  • We washed the vegetables and put them in jars. In a saucepan, boil the marinade - water + salt + sugar. After boiling, add the essence, bring it to a boil again and pour it into jars.
  • We twist and put in an autoclave. I have an autoclave "Kid", so I tell the technology for him. Fill cans with hot water 2 cm above the lids, close the autoclave and bring to a temperature of 100 *. Keep the temperature for 20 minutes, then drain the water, wait until the temperature drops to 95 * and discharge the remaining steam through the safety valve.
  • We open the autoclave, take out the jars, check the lids for tightness and leave to cool. The tomatoes are ready.
  • For those who do not have an autoclave, this same recipe can be made by pouring tomatoes twice. The first time we just pour boiling water and leave for 30 minutes. Pour the water into a saucepan, add the spices for the marinade, bring to a boil and refill the jars. Twist and wrap upside down until it cools completely.

The dish is designed for

autoclave

Time for preparing:

1 hour

kavmins
I wonder what the tomatoes taste like? I have the same recipe, but the essence is only 1 tsp, I should try to increase it - I might like it!)) Thanks for the recipe!
Tashechka58
kavmins, tastes sweet and sour. Try a jar, then tell us whether you liked it or not
kavmins
Tashechka58, I will definitely tell !!!))) I think I will like it
Melalenka
Tashechka58, but exactly 1 tablespoon of vinegar essence ?! She's ... brrr ... so vigorous ... Didn't you confuse it with 9% vinegar? When converted to vinegar, this will turn out to be 1.5 liters of water 150 g of 9% vinegar.
Admin

From the recipe:
The number of products is given for one 3 liter bottle.

For one can of 0.8-1 liter, an incomplete teaspoon of essence is usually enough - and here is a 3-liter can.

About recalculation here The use of vinegar essence in the marinade 70% (conversion of the essence to vinegar)
Tashechka58
Girls, I understand your indignation, but I put it this way - on a 3-liter cylinder 1 tbsp. lies. essences. Everyone is happy
Melalenka
Tashechka58, no, no, I was not indignant, I just clarified. Thank you!!
shlyk_81
I closed 2 three-liter cans yesterday. Instead of essence, she poured 7.5 tablespoons of vinegar, it turned out 100 grams. Now I will pour by weight. There are 2 more baskets of tomatoes. Today I will close the cherry according to this recipe.
Tashechka58
shlyk_81, I did not try to translate into vinegar, I hope everything will turn out fine
shlyk_81
Tashechka58thanks for the tomatoes! Of all the recipes that I closed this summer, yours turned out to be the most delicious !!! It's good that I made a lot of cans. Now this recipe will be my main one!
Tashechka58
shlyk_81, to your health !!! We, too, are already slowly diving after them into the basement
Hime
Quote: shlyk_81

I closed 2 three-liter cans yesterday. Instead of essence, she poured 7.5 tablespoons of vinegar, it turned out 100 grams. Now I will pour by weight. There are 2 more baskets of tomatoes. Today I will close the cherry according to this recipe.
Hello! 100g in total for 2 cans mean?
shlyk_81
Quote: Hime
Hello! 100g in total for 2 cans mean?
No, for one can. This year I bought the essence, poured it in a tablespoon, as in the recipe.
Scattered hedgehog
Tashechka58, thank you very much for the recipe, it is now the main one, the ideal salt-sugar ratio, and since we fill it with ready-made brine, you can do it simultaneously in different containers without any recalculations. I got used to making one jar in the microwave (I fill the 800 g jar with hot brine without vinegar, cover with a film or a plastic lid, microwave 800 for 4 minutes, liter for 5 minutes, remove, add 1 tbsp. L. 9% vinegar (who loves, you can 2), twist). I usually make 4 jars of 1.5 liters of brine, the time takes 40 minutes.Everything is fine, delicious, I also drink pickle lovers (so I cut a little vinegar).
Tashechka58
An absent-minded hedgehog, I'm glad I liked it. I have not changed this recipe for a long time, but have tried many different ones. I have not tried it in the microwave yet, I will have to try
kartinka
I want to try to make the head pressure cooker - there is a pressure of 0.7, a kind of autoclave. Temperature 110 -115 *. The stew turns out great, the juice, as advised, after squeezing immediately into the jar and in the cartoon, you can probably pour vinegar after the first boil, again to a boil and pour the tomatoes - close and into the head (pressure 0.7, temperature 110-115 * only now 0.8l cans for how many minutes? And 2 more moments - I plan to pour water up to the shoulders and the pressure should go down on its own - on the juice, for example, I'm waiting for the temperature to drop so that the lid can be opened. but for weeks 3 jars have been standing - I check until everything is fine ... Or is it possible not to boil the brine at all? Just pour the tomatoes and into the head? That I was confused
Tashechka58
kartinka, I would try with less labor - boil the marinade and pour the tomatoes hot; put in the head to the boiling point and turn off until it cools. To be honest, I do not know the principle of cooking in a staff, but if it is with pressure, then I would try to do so. When I didn't have an autoclave, I put the cans for conservation in a pressure cooker - a cuckoo and it worked out great.
If in doubt, simply double-fill, no sterilization in the stem. At the bottom of the recipe, there is a description of how to seal tomatoes without an autoclave.
kartinka
Tashechka58, but it is impossible to pour it with cooled marinade and put it in the head, set the mode with a pressure of 0.7 (I make stew on it - this is the maximum pressure) for 10 minutes. It will boil there and at a temperature of 110-115 it will boil for these 10 minutes and when the lid will open - the temperature will be 85 degrees - take out, check the lids - maybe you need to tighten it? (Here you can only cover twists, so as not to rip off). It will turn out so very simple
I still want (while there is no autoclave) to adapt my pressure cooker cartoon for this business - at a time 3 cans of 0.8 stand up. That would be for sure. .. stood
I don't want to double-fill, I want to think that I have a mini-autoclave
Today I tried the recipe - I liked the tomatoes sooo
Tashechka58
kartinka, I have only one doubt - whether the tomatoes will cook, because this is not a stew for 10 minutes. keep under pressure. And then you will pull it out of the staff in 10 minutes. tomato paste.
If you really want to try to do it in the staff, you can experiment with one can and see what happens

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