Pickled tomatoes with vodka "Land of Advice"

Pickled tomatoes with vodka "Land of Advice"

Category: Blanks

Ingredients
Tomatoes (preferably fine cream)	3-4 kg
Dried tarragon (tarragon)	1 sachet
Dried basil	1 sachet
Dried parsley	1 sachet
I replace all dried greens with fresh ones
Dill inflorescence	optional
Bell pepper	5-8 pcs
Garlic	4-5 heads
Marinade per 3 liter jar:
Water	2 l
Salt	2 tbsp. spoons
Sugar	8 Art. spoons
Vinegar 9%	100 ml

Cooking method

• Prepare jars, depending on how much tomato you have. Banks can be of any size of your choice. We wash and sterilize jars and lids in a way convenient for you.
• Wash all vegetables thoroughly. Remove the stalk from tomato and pepper. Cut the pepper into rings, if large, then into half rings.
• Peel the garlic.
• 
• In the original recipe, it is suggested in each tomato, in the place where the stalk was, cut a hole and insert a half or even a clove of garlic there. But this process is long, tedious and therefore we will go faster and easier way. Cut the garlic cloves into small slices and just sandwich the tomato layers. Well, whoever has a lot of time and wants to play around and get an original taste, then stuff each tomato with garlic.
• If you are using fresh herbs, then wash and cut. If the spices are, then just prepare the sachets.
• In each sterilized jar we put on the bottom:
• -a few pieces of bell pepper
• - a couple of garlic cloves
• -a pinch of tarragon, basil, parsley and I also put the dill inflorescence.
• - then tomatoes to the middle of the jar
• and again:
• -pepper
• -spices (greens)
• -garlic
• -tomatoes
• Put the remnants of spices (herbs), garlic and slab on top. pepper
• 
• Prepare the marinade for a 3 liter jar. I make the marinade first for 2 liters of water, if later it is not enough, you can separately add the missing one.
• Pour 2 liters into a saucepan. water + 2 tbsp. tablespoons of salt + 8 tbsp. tablespoons of sugar and boil. Pour tomatoes with this marinade. Cover and let stand for 15 minutes.
• Do not pour out the remnants of the marinade that did not enter the jar. Perhaps it will still come in handy. The tomatoes will settle and there will be more free space in the jars.
• Pour the slightly cooled marinade from the jars back into the pan. Add 100 ml of 9% (based on 2 liters of water) vinegar and boil. Then pour the marinade into the jars again. This time, twist the cans tightly, turn over and wrap.
• 
• 

Note

That year I tried this recipe for the first time. We liked the tomatoes very much. so I decided to share this interesting recipe with you.
Tomatoes have a sweet and spicy taste. Such tomatoes go very well as a snack, and just serve for dinner with potatoes.
Tomatoes according to this recipe can be safely not rolled up, but closed with twist-off screw caps.

Nelechka, pickled tomatoes!
How lovely!
I have stopped canning tomatoes, but I will definitely try your recipe!
I want to ask about the filling.
Is the double enough?
I used to make triple tomatoes.
True, I haven't made salty, pickled ones yet, so I'm thinking of starting with your recipe.

[nila]

nila, Nelyawhat a promising name ... class

[nila]

nila, Nelyawhat a promising name ... class

Christina, that's for sure!
The name of the recipe is extremely intriguing ...

[Lenochka]

Lenochka, I've also very sharply limited the tomato twists. For several years now I have been trying to make less tomato twists. And they go poorly in salads, and the tomatoes themselves, canned or pickled, do not go well.In the basement, there are scraps that have been standing for several years. This year I opened and threw out a lot of cans again. Including a bottle of canned tomatoes. I decided to make only juices that fly away from us no matter how much we roll.
But these tomatoes, which are in the photographs, I took last year. And, surprisingly, my husband took out the jars himself, opened them and we ate them with pleasure. Not a single can was left. This year, my husband himself reminded me to close such tomatoes.
I liked the taste too. And personally, it is convenient for me that you can close the jars in small, opened, ate at a time and the bottle does not hang out in the refrigerator.
Kristina, the name is really intriguing. Even that year, I was going to publish a recipe, and I thought about the name, maybe change it. But then something happened that I didn’t get to the recipe. Yes, and I wanted to taste the recipe first. And this year I also closed these tomatoes (in the recipe, the bottom photo), I remembered that I had exhibited the recipe. And again I decided to think about the name. But then I decided to leave the original. The recipe is from the Internet, but the source is lost. Since I usually transfer the recipes that interest me to my culinary notebook.

Nelya, and what about dill is interesting.
Do you have to put it?
Is the taste of dill very audible in tomatoes?

[nila]

nila, Nelya, the name is amazing ... just imagine .. you go down to the cellar .. you take a jar with a twist .... and on the table is a cold, misted bottle of vodka .. and black bread with bacon ... yes green onions ..

Lena, dill in the recipe at will. You can do with some spicy herbs, without dill. I put dill rather out of habit, because dill and parsley always go into tomatoes. But the taste of basil and tarragon is slightly set off by dill.
So I think she herself can make a couple of jars for a test without dill, while the tomatoes are not over yet



Christina, yes, still life is impressive
Only we have +38 overboard, and if I go down to the cool basement, then I will stay there.

[nila]

nila, Nelya, the name is amazing ... just imagine .. you go down to the cellar .. you take a jar with a twist .... and on the table is a cold, misted bottle of vodka .. and black bread with bacon ... yes green onions ..

And baked potatoes, in their uniform ...
Solidarity with Christina, I, Nel!
A very appetizing name for the recipe!

Only overboard +38,

and we get +55 ... vobla and beer .. in the studio

[nila]

nila, Nelechka, I love the sweetish taste of tomatoes)
Thanks for the recipe, the heat will subside a bit, let's get started!

[Nelya]

Nelyahow by the way is your recipe! I just want to roll up another can, I want to try some new recipe. And now I read that you pour tomatoes 2 times, right?
And write down what you buy for the packets of herbs, how many grams are there.

and we get +55

I love the sweetish taste of tomatoes)

Tanya, then this is just the recipe for you. Only here there is also a herbal aroma.

I read that you pour tomatoes 2 times, right?

Sveta, I have been pouring it twice for a long time, and according to other recipes, the tomato too. And here it was written in the recipe, so I didn't even think about it, I did it.
And I wrote that I added fresh, I already had dried extragon. I bought a bundle from my uncle at the bazaar.
That year, the basil was fresh, and the extragon bought a bag. Now she looked, threw out the bag, such a green one. You know this company with us, I just don't remember the name, I think I took it in Varus. I wanted to find a photo in the internet, but Search does not work for me.




Sveta, I had such a bag, only extragon.

Nelya, I know this Polish company, good spices and seasonings.

Girls, and I always add cloves to the marinade. On a 3 liter can of 6 pieces, it gives a special piquancy.

Nelya, should you chop the tomatoes?

[alba et atra]

alba et atra, I don't know what Nelya will answer, but I never prick any tomatoes.

[alba et atra]

alba et atra, I don't know what Nelya will answer, but I never prick any tomatoes.

Aha!
So I won't either.

Nelya, I made your tomatoes!
Thank you!

Nelya, I won't say that I used the recipe completely, made the marinade according to your proportions, and the spices that God sent. Filled and sterilized in the microwave. I poured tomatoes and chopped cucumbers with tomatoes with such a marinal. Yesterday I opened it, conservation SUPER! Delicious marinade, balanced salt, sugar and vinegar. Well, and accordingly, the tomatoes turned out to be tasty. This year I made the preparations late and hastily. Next year I will definitely do it with all the spices, it will be even tastier. Great recipe!

Nelya, your recipe was published in the September issue of the magazine.

[alba et atra]

alba et atra, Helen, thank you dear
You always inform me first, but this time I learned faster from our Irina about the printed recipe.
It's nice that this recipe will go to a wider audience of readers.
And I just saw the question about piercing tomatoes, I'm sorry
But Sveta answered you then. I don't know what I would answer. It is in this recipe that I do not prick. Because I usually use small tomatoes. And in general - when how! If I remember, I can play with the prick, but more often I don't prick the stalks. I noticed a long time ago that at least prick, at least do not prick, part of the tomatoes is still cracking. But here's another advice, it is more effective. To make the tomatoes crack less, you need to pour boiling water or marinade onto a tablespoon. This little trick also prevents the can from bursting.