If you want to pamper yourself with unusual preserves, prepare tomatoes and grapes for the winter. For this homemade preparation, medium-sized tomatoes or cherry tomatoes are used. You can plant a row of small tomatoes in the beds specifically for such preservation. It is better to preserve them in liter jars, so that after opening in winter, the product does not sit in the refrigerator for a long time. Salted tomatoes are served both on weekdays and on the holiday table. Tomatoes are not only tasty, but also decorate the meal - that’s how appetizing they look!
Recipe No. 1
Tried and tested recipes that you have been using for canning for many years can get boring.To try something new, you can seal tomatoes and grapes in the same jar.
For preservation you will need (per 1 liter jar):
- tomatoes - 500 g;
- 200 g raisin grapes (any green variety will do);
- 1 small head of garlic.
Ingredients for preparing the marinade:
- 6 pcs. black peppercorns;
- 3 pieces of sweet peas;
- 1 pod of hot pepper;
- 1 PC. bay leaves;
- 3 clove buds;
- 1 tbsp. l. salt;
- 2 tbsp. l. granulated sugar;
- 1 tsp. table vinegar.
Before pickling or canning any vegetables, the jars are sterilized. At the same time, it is necessary to wash the tomatoes and make punctures with a toothpick near the stalk, protecting the tomatoes from cracking during canning.
A variety of tomatoes with dense pulp is suitable for pickling. Soft tomatoes may lose their appearance when canned and will have a completely different taste.
The grapes are separated from the bunch and washed. Only whole grapes without rot should be preserved. Peeled garlic cloves should be cut into thin slices. Place a bay leaf and a strip cut from hot pepper into a sterilized jar, add peppercorns and cloves.
Then you can start planting tomatoes.
A layer of grapes is poured on top of the laid first row so that they fill the space remaining between the laid tomatoes. Then you need to lay out the chopped garlic and repeat the row with tomatoes, then grapes and so on until the jar is filled to the top. The last layer should be grape.
The marinade should be prepared on the basis that for a 1 liter jar you will need 0.5 liters of marinade. Boil water and pour into containers with tomatoes.Cover with a lid, wait 10 minutes and again pour the liquid into a suitable container intended for boiling. Pour boiling water over the jars again and drain after 10 minutes.
Now salt the water in the pan, add sugar, and at the end of boiling add vinegar. It is advisable for this brine to boil on the stove for about 5 minutes. The finished marinade is poured to the top into jars. Roll up the containers with metal lids. After a day, the pickled tomatoes and grapes can be placed in the basement.
Canning with salted tomatoes will reach full readiness within a month. This recipe makes a rather interesting brine, which is suitable for adding to dishes to improve them with a salty taste and a new aroma.
Recipe No. 2
For pickling this recipe, you can use different varieties of grapes, including dark ones.
Required ingredients:
- 3 kg Cherry tomatoes;
- 3 dill umbrellas along with seeds;
- 1 sweet bell pepper (red or yellow);
- a small root of horseradish;
- 1 large bunch of grapes;
- 1 chilli pepper “Ogonyok”;
- cloves - 9 buds;
- 3 cloves of garlic;
- black pepper - 10 peas;
- bay leaves - 3 pcs.;
- cherry and currant leaves - 5 pieces each.
Washed jars are sterilized with steam over boiling water or in the oven. Peppers of two varieties (bitter and sweet) are washed, cut out and the center with seeds is discarded. Then cut the hot pepper into circles, and the Bulgarian pepper into small slices. The grapes are torn from the branch and washed. The garlic is peeled and cut into thin slices. Horseradish is washed, the top layer is removed and cut into small bars.
Spices are placed at the bottom of each jar, and a tomato and grapes are placed on top. Fill the jar with boiling water and pour salt and sugar into it.After 10 minutes, the liquid is poured into the pan and brought to a boil. Then you need to pour vinegar into the container and marinate.
After hermetically sealing, the canned tomatoes and grapes are covered with a blanket until the jars have cooled. Then the preservation is taken out to a cool room for long-term storage.
Recipe No. 3
To diversify the preservation of tomatoes and grapes, you can add other ingredients to the jars.
Required Products:
- small tomatoes - 3 kg;
- mint greens - 2 - 3 sprigs;
- 1 kg of grapes;
- 50 ml vinegar;
- 2 – 3 sprigs of basil;
- 150 g sugar;
- garlic - 3 cloves;
- 2 tbsp. l. table salt;
- 3 clove buds;
- 1 onion;
- black peppercorns - 5 - 6 pcs.
Grapes of any variety are suitable for this recipe, the main condition is that the grapes must be whole. Wash tomatoes and grapes with tap water and let the liquid drain.
Wash jars with dish soap and sterilize. Fill the container to the middle with tomatoes and the top with grapes. Pour boiling water and after 10 - 15 minutes pour it back into the boiling container. Fill the jars a second time for 10 - 15 minutes.
The next step is to boil water with salt and sugar. When the pan boils, pour vinegar into the jar and fill the container with boiling marinade. Immediately after this, the twist is sealed with a lid. Cans can be taken to the basement for storage only after they have cooled down.
Recipe No. 4
For those who are not recommended to consume foods with vinegar, there is an option that allows you to preserve tomatoes with grape leaves.
Ingredients:
- tomatoes - 1 kg;
- grape leaves - 50 g;
- sugar - 100 g;
- salt - 50 g
- water - 1 l.
The washed tomatoes and grape leaves are placed in a jar.A few leaves are placed at the very bottom, and then tomatoes, each wrapped in a grape leaf. After this, the container is filled with boiling brine with sugar and salt.
When the brine has cooled, it needs to be drained and boiled. After the third boiling, the liquid is poured in one last time. Instead of brine, you can preserve tomatoes in natural grape juice. In the same way, you can preserve tomatoes and grapes without vinegar. At the end of cooking, the jars are hermetically sealed, and after cooling they are placed for long-term storage in a dark closet or basement.
