In the summer, after harvesting, many housewives preserve and twist. This way you can not only preserve fruits, berries, and vegetables, but also make delicious dishes from them. Most often, tomatoes are preserved. One of the popular cooking methods is the recipe for “Ogonyok” seasoning made from tomatoes. This spicy dressing will perfectly complement meat dishes, soups, and borscht. You can also simply spread it on a piece of fresh loaf.
- Features of preparing spicy tomatoes for the winter
- Ingredient Requirements
- Preparing containers
- How to cook Ogonyok
- Classic recipe with tomatoes and horseradish
- With hot pepper without horseradish
- With bell pepper without sterilization
- With eggplants
- With garlic and hot pepper
- Boiled "Ogonyok"
- From green tomatoes
- With boiled plums
- With greens
- With tomato paste
- With walnuts
- Spiced
- With fermentation
- With fruits
- Further storage of the finished product
Features of preparing spicy tomatoes for the winter
The seasoning consists of tomatoes, horseradish, garlic, salt, sugar. The preparation technology is similar to adjika - all ingredients are ground into puree. If desired, you can add additional ingredients to the sauce such as apples, plums, hot peppers, onions, carrots, and sweet peppers.
“Ogonyok” is used both raw and boiled. For long-term storage for the winter, it is better to preserve the dressing. With the raw cooking method, more nutrients will be retained, but the dish will not last long.
Ingredient Requirements
Tomatoes should be fleshy, juicy, even a little overripe. It is better to give preference to varieties with small fruits like “cherry” or “cream”. All other vegetables and fruits should be firm, without signs of rot, stains or damage. When grinding horseradish, it is advisable to put a bag on the meat grinder - this will protect against suffocating fumes from the vegetable.
Preparing containers
Glass containers are cleaned of dirt, washed in soapy water, and rinsed with warm water. For quick pickling, vegetables are poured with boiling water and covered with ordinary plastic lids. With the quick pickling method, the jars are not sterilized and are not sealed with airtight lids.
How to cook Ogonyok
Tomatoes are considered the main ingredient of the dish. You can supplement recipes with fruits, berries, legumes, spices, and herbs. First you need to learn the basic cooking rules.
Classic recipe with tomatoes and horseradish
To prevent the sauce from turning sour or losing its spice, after washing all products must be dried on a paper towel. According to the classic recipe, Ogonyok is prepared from:
- tomatoes (1 kg);
- horseradish (100 g);
- garlic (2-3 pcs.);
- salt (2 tsp);
- chili pepper (1 pc.);
- sugar (2 tsp).
Cooking method
- vegetables are washed, peeled, and the stalk is cut out. If desired, blanch the tomatoes and remove the skin;
- all ingredients are ground to a pulp;
- Next comes the turn of salt, sugar, everything is mixed thoroughly;
- Distribute the mixture into a container and wait until it cools.
To extend the shelf life, it is advisable to perform heat treatment by boiling the liquid over low heat for 2-2.5 hours.
With hot pepper without horseradish
If horseradish is not available, it can be replaced with regular hot pepper.
Products:
- sugar 1 glass;
- tomatoes 5 kg;
- 4 heads of garlic;
- 3 pods of bitter pepper;
- 10 tsp salt;
- 5 tbsp. l vinegar.
How to cook:
- after washing, the vegetables are peeled, dried, and chopped;
- It is advisable to mix all components in one container for homogeneity. Next comes the turn of sugar, salt, vinegar;
- After stirring, the mixture is poured into jars and allowed to cool.
The seasoning does not require sterilization; it can be poured and sealed immediately.
With bell pepper without sterilization
The delicacy is also allowed for children, as it is not particularly spicy. “Ogonyok” without sterilization is prepared with:
- tomatoes (1 kg);
- sweet pepper (1 kg);
- garlic (1-2 pcs.);
- salt (2 tsp).
How to do:
- after washing, peel the tomatoes and peppers and cut them into small pieces;
- the garlic is peeled and washed;
- Grind everything until smooth and salt.
The snack is poured into sterilized jars, sealed, and stored in a cool place.
With eggplants
“Ogonyok” with blue ones has a pleasant taste. The dish does not go without:
- tomatoes 1.5 kg;
- blue ones 1 kg;
- bell pepper (1 kg) and hot pepper (3 pods);
- garlic cloves (3 pcs.);
- acetic acid 100 ml;
- sunflower oil 1 cup;
- salt to taste.
How to do:
- wash, peel the ingredients, turn them into porridge;
- pour the resulting liquid into a saucepan, put on fire, and boil;
- add salt, oil, stir, boil for another 50-60 minutes;
- add vinegar, stir, boil, remove from stove.
The sauce is poured into sterile jars, wait until it cools, and put away for permanent storage.
With garlic and hot pepper
The cooking technique for Ogonyok is similar to Gorloder. Those who love spices and spicy taste will like this recipe. The blank can be made from the following products:
- tomatoes 1 kg;
- hot chili 2 pcs.;
- garlic 1 pc.;
- black pepper 2-3 tsp;
- salt to taste.
Procurement process:
- all components are washed, cleaned, crushed;
- It is better to leave the seeds in the chili - this will enhance the bitterness and spiciness;
- add salt and pepper to the mixture, stir.
After pouring the liquid into containers, they are put into the refrigerator.
Boiled "Ogonyok"
You can prevent the workpiece from souring using heat treatment. Boiled “Ogonyok” is characterized by the use of:
- tomatoes 2.5 kg;
- carrots, apple fruits 1 kg each;
- garlic cloves 200 g;
- hot (100 g), Bulgarian (1 kg), ground (30 g) pepper;
- refined oil 500 ml;
- acetic acid 0.5 cups;
- salt 60 g;
- granulated sugar 250 g.
How to do:
- Blanch the tomatoes and remove the skin. Grinding of carrots occurs on a fine grater. Grinding of other fruits and vegetables is done in a submersible blender;
- Pour everything into one pan and put it on the stove. After waiting for it to boil, the mass is salted, sugared, black pepper and butter are added;
- then boil the mixture for 1.5 hours, add 200 g of chopped garlic and 1 tablespoon of hot pepper;
- everything is thoroughly mixed, vinegar is added. The liquid should simmer on low heat for another 2.5-3 hours.
The jars are sterilized, after which Ogonyok is poured into them and sealed.
From green tomatoes
The preparation will turn out better if you add a few red cherry tomatoes to the green tomatoes.
Products:
- 3 kg of tomatoes;
- 250 g garlic;
- 250 g horseradish.
Cooking technology:
- vegetables are washed, peeled, cut into small pieces;
- everything is ground into porridge and salted;
- the mass is poured into containers.
Ogonyok is ready to eat immediately, but the taste will improve after three hours in the refrigerator.
With boiled plums
This “Spark” has moderate pungency, pleasant sourness, and a sweet aftertaste. Pairs well with pasta, meat and fish dishes.
Necessary:
- 3.5 kg of tomatoes;
- 1 kg each of carrots, apples, onions, plums;
- 100 g garlic;
- 0.5 cups vegetable oil;
- 2 tbsp. l salt;
- 2 tsp ground and 1 kg bell pepper.
Procurement process:
- washed vegetables and fruits are crushed in a meat grinder, put into a saucepan, and oil is poured in;
- boil on low heat for half an hour;
- Next comes the turn of pressed garlic, salt and pepper.
After boiling, turn off the sauce and pour into containers.
With greens
“Ogonyok” with greens will acquire a pleasant spicy, piquant aroma with moderate pungency. The dish is prepared with:
- tomatoes 1 kg;
- bell pepper (5 pcs.) and hot pepper (2 pcs.);
- dill, parsley 1 bunch each;
- vinegar 1 tbsp. l;
- sunflower oil 1-1, tbsp. l;
- salt 2 tsp;
- sugar 3 tbsp. l.
How to cook:
- washed vegetables are pureed, salted, sugar is added;
- After thoroughly stirring, pour in vinegar and oil;
- add chopped herbs and distribute into bottles.
Preservation after twisting should be in a dark, cold place such as a cellar or basement.
With tomato paste
To prepare Ogonyok you can use tomatoes and tomato paste. This will give the dish a more pronounced taste. The appetizer is prepared with:
- tomatoes 1.5 kg;
- hot pepper 1 pc.;
- dill, parsley 1 bunch each;
- bay leaf 2 pcs.;
- garlic 5 pcs.;
- tomato paste 2 tbsp. l;
- salt half a tablespoon;
- sugar 3 tbsp. l;
- vinegar 2 tbsp. l.
Procurement process:
- Wash and sterilize jars. The bottom of the container is covered with dill, parsley, garlic, hot pepper, bay leaf;
- Place washed tomatoes in a bottle. Boil water in a saucepan and pour into a jar;
- drain the water from the container back into the pan and boil again. After boiling, add salt, sugar, vinegar, and tomato paste into the bottle;
- fill with water and roll up.
The filling cools down and is sent to a permanent storage location.
With walnuts
Nuts will give Ogonyok a piquant taste and a pleasant aroma.
Necessary:
- 500 g tomato paste;
- 500 g chili pepper;
- 150 g nuts;
- 300 g garlic;
- 1 package of khmeli-suneli;
- 3-4 tbsp. l salt.
Cooking method:
- grind all the washed, peeled ingredients, add seasoning to the puree, stir;
- add tomato paste to the contents of the pan, salt;
- After thorough stirring, the mass is distributed into bottles.
The mixture should be stored in a refrigerator.
Spiced
The spicy-spicy taste increases appetite and promotes better absorption of food. Spicy “Ogonyok” is prepared with:
- tomatoes 1 kg;
- onions 200 g;
- sweet (0.5 kg) and black (2 tsp) pepper;
- sugar 200 g;
- salt 2 tbsp.l;
- dry mustard 1 tbsp. l;
- ground cloves 1 tsp;
- wine vinegar 200 ml.
How to cook:
- Pour washed, peeled and chopped vegetables into a saucepan;
- stir, pour in vinegar, simmer for half an hour, add salt, sugar, spices;
- After boiling for another 15-20 minutes over medium heat, pour into containers and roll up.
This “Ogonyok” can be stored in a cool place; it will perfectly complement borscht or dishes with meat.
With fermentation
Fermented tomatoes have a specific sweet and sour taste and an extraordinary aroma.
Products:
- 1 kg of tomatoes;
- 300 g garlic;
- 400 g hot pepper and 1 kg bell pepper;
- 1 tbsp. l salt.
Cooking technology:
- washed, purified components are crushed, salted, and left to ferment for several days;
- You need to stir the mixture twice a day. The jars are washed and sterilized;
- Pour the mixture into a sterile container and roll up.
This Ogonyok recipe will yield 4-5 half liter jars.
With fruits
Fruits will give the dish a unique taste and rich aroma. Fruit and vegetable “Ogonyok” is prepared with:
- tomatoes 1 kg;
- apples, carrots, plums 500 g each;
- onions 500 g;
- sweet (500 g) and bitter (1 pc.) pepper;
- garlic 2 pcs.;
- vegetable oil 120 ml;
- vinegar 40 ml;
- salt 2-3 tbsp. l;
- sugar 5 tbsp. l;
- dill, parsley 1 bunch each.
How to do:
- Grind all washed, peeled components in a meat grinder, boil for an hour;
- Pour butter, sugar and salt into the boiling liquid. Leave to simmer for another 15-20 minutes;
- Next comes the turn of vinegar and black pepper. Everything is stewed for another 5-10 minutes.
After bottling, they are rolled up and sent under a warm blanket for several days.
Further storage of the finished product
The storage container should be compact, the room should be cold and well ventilated. This could be a room like a cellar, storage room or basement.The twist is stored in the refrigerator for no longer than 30-40 days.