TOP 3 step-by-step recipes for pickled tomatoes Lady fingers for the winter

The most common pickle for the winter is tomatoes. You can pickle any variety of tomatoes. For example, you can prepare pickled lady fingers tomatoes for the winter.

Features of pickling tomatoes Lady fingers for the winter

Pickling Lady Finger tomatoes is just as easy as any other variety. First of all, you need to prepare the ingredients and containers for the tomatoes.

Selection and preparation of main ingredients

Wash the tomatoes, remove the stalk. You need to use only good and ripe fruits with a thick skin so that it does not crack during pickling.

Also, to marinate tomatoes you will need herbs and spices. For example, you can use garlic, basil, dill, horseradish, currant or cherry leaves. To add a spicy aroma to the preservation, add cloves, dried dill seeds, mustard and black peppercorns.

Preparing containers

Glass jars are suitable for making pickles. They are pre-washed with soap and soda. Before laying the fruits, the jars are sterilized. Thanks to sterilization, preservation can be stored for up to 2 years. There are several ways to sterilize jars.

The first method is to bring a small amount of water to a boil in a kettle. Place the jar in the lid hole. Sterilize the jar with steam for 15 minutes. Then immediately put the workpiece into jars.

The second method is in a saucepan. Place a towel on the bottom of the pan and fill it with water. Bring the water to a boil.

Place the jars so that they do not touch each other. Sterilize for 15 minutes.

How to pickle lady fingers tomatoes

There are several ways to marinate lady fingers tomatoes.

A simple recipe for the winter

What you need for preservation:

• ripe tomatoes;
• filtered water;
• sugar;
• salt;
• vinegar;
• several garlic cloves;
• dill with umbrellas;
• carnation;
• black peppercorns;
• horseradish leaves.

Tomato pickling process:

1. First you need to prepare the marinade. To do this, you need to pour water into the pan, add granulated sugar and salt, and put it on the stove.
2. Wait for the water to boil. Then add black pepper and cloves.
3. Cook for 10 minutes. Finally add vinegar.
4. Place garlic, dill, horseradish leaves at the bottom of the jars and lay out the tomatoes. Then fill the canned food with brine. Cover with lids and tighten.
5. Turn the jars upside down and wait until they cool to room temperature. Then the blanks can be sent to the cellar.

Second cooking method

What you need for preparation:

• lady fingers tomatoes;
• currant and cherry leaves;
• horseradish leaves;
• garlic cloves;
• black peppercorns;
• mustard seeds;
• salt;
• granulated sugar;
• filtered water;
• vinegar;
• dried dill

How to make pickles for the winter:

1. Remove the stem from the tomatoes. Rinse them under water and place them on a towel to dry any remaining water.
2. While the fruits are drying, you can start preparing the marinade.
3. To do this, bring the water to a boil, add sugar, pepper, salt and boil for 5-8 minutes. At the end of cooking, pour in the bite.
4. Place currant, cherry and horseradish leaves on the bottom of the jars. Grate the garlic cloves and also put them in jars.
5. Add mustard seeds and dill.
6. Then fill the jar to the top with tomatoes. It is not advisable to lay them out too tightly; the skin may crack.
7. Pour the boiling marinade over the workpiece. After a few minutes, drain it. Then pour in the second part of the remaining marinade again. Marinated tomatoes according to this recipe are very spicy and have a pleasant garlic aroma.

Tomato slices

What you need for preservation:

• tomatoes;
• medium bulb;
• garlic;
• filtered water;
• granulated sugar;
• fine table salt;
• vinegar;
• parsley;
• dill;
• a small amount of vegetable oil;
• Bay leaf;
• black peppercorns.

How to pickle tomatoes in slices:

1. It is best to take tomatoes that are slightly unripe, so that the slices remain intact during preservation. Cut the onion into rings, peel the garlic and leave in slices.
2. Cook the marinade. Add salt and sugar to the water and cook over low heat for 10 minutes. At the end of cooking, add bay leaf. You can also add a little allspice for flavor.
3. Place garlic, onion, some chopped parsley and dill, and black peppercorns at the bottom of the container.
4. Fill half the jar with tomatoes. Then add parsley and dill. Fill the jar completely.
5. Pour in vegetable oil, add vinegar and pour marinade over the preserves.
6. Cover the containers with lids and roll up. Place in the basement after the preservation has cooled to room temperature.

How to store it correctly

Store the finished pickling in a cool room with good ventilation. The jars should not be exposed to sunlight. The cooled jars are put away in the cellar or basement. You can also store pickles in the refrigerator or pantry. The shelf life of sterilized preserves is 2 years.