Pickled tomatoes "Chuchin's favorite"

[for a 3 liter jar:]

Pickled tomatoes "Chuchin's favorite"

Category: Blanks

Ingredients
for a 3 liter jar:
salt	6 tsp
sugar	6 tbsp. l.
acetic acid	9-10 ml (dessert spoon)
allspice peas	5 pieces.
black peppercorns	10 pieces.
carnation	5-6 pcs.
parsley greens
carrots, cut into circles	1 PC. medium-sized
red bell pepper	slice (about 1/6 of the whole)
garlic	4-5 teeth
onion, cut into circles	1 piece (optional)
black currant leaves	10 pieces
cherry leaves	10 pieces.
Bay leaf	1 PC.
medium sized dill umbrella along with a stick	1 PC.

Cooking method

• I came with tomatoes, which my mother has been making for as long as I can remember and I adore them. I tried many different at a party. Nope, mom's tastes better. Habit is a terrible thing!))) Today I watched: my husband put in a cocktail tube (!!!) and drank the marinade into an opened jar of tomatoes (one and a half liter, of which some were already put on a plate). He only lacked a lemon wedge on the edge of the jar and a paper umbrella. As in the best bars)). Rzhu ... and so, about the tomatoes. They gave me a magic pendel to put it out as a separate recipe, because it has been lying around for several years in the multivolume of my blog, it has already been prepared more than once and not only on this forum and they swear. what not to find later, when necessary. Here.
• PS: there have been no negative reviews yet. Everyone really likes it. Honestly))).
• Let's get started:
• Do not put laurel leaves and cherries in the jar! Melt them during marinade preparation and remove later. If the dill umbrella is large, divide it into two cans and a leg from it too (cut into 3 cm pieces). Dill is placed on top. When you turn the jar onto the lid, it is infused in a hot marinade. Here.
• 1. Wash the tomatoes, put them in a cup (basin, large saucepan), scald with freshly boiled boiling water (not just just boiled, about 90 degrees). Now chop each tomato with a toothpick in several places. Make 3-4 punctures near the place where the stalk is attached. Thanks to these holes, the tomato skin will not burst when flooded with boiling water.
• 2. Put half of the garlic, half of the greens and carrots, a slice of pepper, and the tomatoes tightly, but without fanaticism, in clean jars at the bottom. Top with the remaining garlic, herbs, carrots, dill. Pour boiling water over, cover with a lid and let stand for 30 minutes. Then pour it into a saucepan (Mom drains it through a plastic lid with holes so that all the additives remain in the jar) and add the rest of the spices and herbs according to the recipe based on the number of cans from which the marinade was drained (it is convenient to put bay leaves and cherry leaves in a bag, tying loosely Then you need to catch them, you will be tormented by chasing them around the pan). Simultaneously put the lids to boil.
• 4. Boil the marinade, let it simmer, catch the cherry leaves and lavrushka and at the very end the acid. If you add it right away, most of it will simply evaporate. Therefore, be sure to end. Just go to the gulps - pour the tomatoes with this marinade. Cover with a boiled lid, roll up, turn over, put on the lid, cover until the next day (with something like a sweatshirt or blanket).
• 

The dish is designed for

1 can of 3 liters

to roll up - wait 9 months
and where is the hurry?
Nat, I took it, thanks, I will definitely try!

[eye]

eye,

Nda, with the timing, of course, a blunder came out))). But I didn't even think about him for 300 years (well, about putting it out), until the people again began to try the prepared over the summer and rugazza, which cannot be found!)))

with the timing, of course, a blunder came out)))

but today we already know for sure what will happen in a year +/-: thank the cloud for the Chuche tomatoes!

Oh, tomatoes! How I love salty! Nat, I would have drunk the same pickle right before

[Nata]

Nata, oh, how quickly, thanks, we put it in the bookmarks until the summer))

And I made these tomatoes last year. Tasty.

[Nata]

Nata, Thank you! And then you are looking for a recipe, but you can not find it! Now it’s another matter. I took it to bookmarks, try it in the summer!

I remind everyone who asked to be reminded that I laid out my tomatoes, otherwise they will kick me again in the corner by the whole camp.)))

Here is the prescription!! Since last year, it has been lying around happily!

Thanks for the kick, Tusya, I have my own recipe, but yours is interesting, I will pickle this year, and I will try yours!

scald with freshly boiled boiling water

Natus, and how much boiling water to pour?
And how would I count this business into an 800 gram can, we have not eaten a 3 liter can for a long time ...
How much water is drained from a 3-liter jar, as far as I remember, the jar contains about 2 kg of tomato plus 1 liter of water, no? ..

[Trishka]

Trishka, Ksyusha! I'm not Nata, but last year I made tomatoes according to this recipe and I really liked it. This year I have already done it again. As far as I know, liquid by volume is about half the volume of a can. That is, in a three-liter can about one and a half liters. I counted everything into a liter can, dividing everything by three. Natasha's boiling water is mentioned twice. For the first time, you just need to blanch, that is, Pour in and immediately drain and puncture so that they do not crack. I overexposed a bit this time and that's it. Cracked And when it is poured with boiling water already in the jar, then Natasha has the time indicated. I don't know if it helped. But I tried

[Ksyusha]

Ksyusha, Everything from the size of tomatoes .. there are almost 2 kg of small cherry tomatoes and a liter of brine, and for medium and larger ones, about 1.5 kg and 1.5 liters of brine ..
As I understand it, the recipe is old, since Soviet times, then, in general, not the smallest tomatoes were rolled into cans .. so, most likely, 1.5 liters of water in a three-liter container .. so, about 0.4 water per can 0.8 .. 1.5 teaspoons of salt and 1.5 tablespoons of sugar .. 2.5 ml of acetic acid ..

Oh, thanks a lot girls!
I will also dig out liter cans so that the brains do not break ...

[Ksyusha]

Ksyusha, that .. it is possible and at 0.8 .. well, there will be a little brine - it doesn't matter, the main thing is that enough ..

!

[Scarecrow]

Scarecrow, I came with Natus, I prepared your tomatoes for testing, in winter I will write about the taste ...

[Trishka]

Trishka,

I'll wait. I'm interested !!)))

I'm interested in myself

[Scarecrow]

Scarecrow, and if you do not put a leaf of currants and cherries, will it turn out tasty? I don't have such leaves here, but I want to try the recipe ...

[ludmila_27.79]

ludmila_27.79,

It will turn out a little less spicy, a little less "interesting", but it will work out. Currant and cherry leaves are very aromatic, they give a "spice" in the taste.

Thanks, I'll try this recipe anyway!

Well, well, well, I got in successfully. I took it to the bookmarks. I have my own recipe for tomatoes, but I will definitely try Chuchelkin. I love pickled tomatoes. Thanks for the recipe.

Scarecrow, thanks for the delicious recipe! I made a couple of 0.8 liter jars, but a lot of doubts about the proportions. Maybe someone did it in 0.8 liter jars, there are specific proportions of water and spices. The photo is so appetizing, suddenly I will succeed differently. Please unsubscribe, who did it in which jars.

[Darling]

Darling,

It was just necessary to proportionally reduce all the ingredients. If you did, I don't think so. that there will be something terrible. You will get tasty and normal tomatoes!))). And also, in order not to break the brain, you can add up the entire displacement of the harvested cans and adjust it to a multiple of three liters. For example, instead of 2 three-liter, take 3 two-liter. Or 6 liter. The proportions will be the same as for 2 three-liter.

Today I just ate tomatoes and purred. Purrling tomatoes))).

I'm interested !!)))

Natus, I will report!
The tomatoes are awesome, they are super awesome!
Everything is in moderation, everything is tasty, I even crumpled onions and carrots, it's a sin to throw away such deliciousness!
I took the recipe into permanent ones, thank you very much!

I wondered for a long time whose recipe I had for tomatoes, and with carrots, and I still remembered that it was yours, which I am very glad about!

[Trishka]

Trishka,

Well, at least someone came and told about the results!)))

Do not pour out the current brine !! Into yourself or freeze)).

And what to do with it with frozen then?

[Trishka]

Trishka,

When stewing meat - splinter a large kusman with a knife (it breaks off easily, it is salty)) and throw it when cooking cabbage soup / borscht, when stewing potatoes, etc. This is an incredibly tasty additive when cooking. Meat is simply a delight.

Yeah, thank you!

Natalia, hello. I came on purpose, to thank you again for the amazing recipe! Thank you very much, tomatoes are just great !!! There is no limit to my admiration!

[Darling]

Darling,

So nice! Well, it's not for nothing that I advertised them!)) And do not pour out the brine. Add when stewing meat. Amazing.

Thanks for the advice, Natalia. I drank the brine. These are not tomatoes, but "Fire", as my son says! Once again, many thanks from our entire family. I found what I was looking for!

[Natalia]

Natalia, save! If you pour vinegar 9% instead of acid, how much is needed for a 3L can?

[aynat]

aynat,

The percentage of acid and vinegar is 8 times different. This means 8 times more vinegar.

Vinegar 70%?

[alena40]

alena40,

Yes exactly.

Today they were eating these tomatoes, where instead of acid they added red currant berries. Mom always butted with vinegar, like, it's harmful. And then I got it. For each liter of cans, 1/3 cup of red currants (straight with twigs, without ramming and fanaticism). Awesome. In life you will not say that some kind of vinegar was not poured there. And at the same time, everything is completely based on natural raw materials.

Bookmark it, great recipe)

Today they were eating these tomatoes, where instead of acid they added red currant berries. Mom always butted with vinegar, like, it's harmful. And then I got it. For each liter of cans, 1/3 cup of red currants (straight with twigs, without ramming and fanaticism). Awesome. In life you will not say that some kind of vinegar was not poured there. And at the same time, everything is completely based on natural raw materials.

Here is a can of redcurrant tomatoes. They are absolutely indescribably beautiful. Very appetizing color due to the fact that the currants have colored the pet brine. The color in the photo is natural, not enhanced, not distorted. The jar looks like this. At the top, near the lid, you can see the brine color - pink)).

🔗

jar of tomatoes with red currants.

Mom did something with gooseberries. The tomatoes were extraordinary.

[gawala]

gawala,

Red currants instead of vinegar. They are really with the same acidity as with vinegar.

Red currants instead of vinegar.

Mom had gooseberries instead of vinegar, so green unripe.
Natasha, by the way, I just read about currants and remembered about gooseberries.

[gawala]

gawala,

A! No, I'll just clarify. Maybe the gooseberry was used as some kind of flavoring. So, now we know that red currants and unripe gooseberries can serve as "vinegar".)) But red currants are really sour - horror)). I can't eat it all my life)).