Tomatoes with basil for the winter are not only a very beautiful, but also tasty preparation. The secret of canning lies in the special oriental notes of the dish. The beauty of the workpiece is added by the combination of red and purple shades. It should be noted that pickled tomatoes with basil for the winter are an opportunity to decorate your table with a tasty and original snack.
Traditional recipe
Tomatoes with basil and garlic for the winter, prepared according to the classic recipe, turn out to be very interesting. They are distinguished from traditional preserves by the delicate spicy aroma of herbs.
Ingredients:
- tomatoes 1.2 kg;
- fresh basil 3 branches;
- garlic 4 cloves;
- black pepper 4 peas;
- water 1 l;
- granulated sugar 100 g;
- salt 50 g;
- citric acid 1 tsp.
From the specified volume you get 2 cans of pickled tomatoes with a volume of 1 liter.
- Medium-sized tomatoes are washed under water and dried.
- Place pure basil, garlic cloves and pepper on the bottom of a sterilized jar.
- Vegetables are compacted on top.
- The finished jar is filled with boiling water. The water is left to sterilize for 10 minutes.
- The brine is prepared from clean water with the addition of salt, granulated sugar and lemon. The ingredients are thoroughly mixed and brought to a boil.
- The preservation is poured with hot brine and rolled up with lids.
- Marinated tomatoes with basil are cooling under a warm blanket. After this, the salting is removed to the basement or cellar for storage.
Fast way
Tomatoes marinated with basil taste just as good if you use a quick preservation method. Lightly salted tomato and basil recipes for the winter are not suitable for long-term storage. They should be eaten after cooking.
Ingredients:
- water 2 liters;
- medium sized bunch of basil;
- salt 45 g;
- sugar 10 g;
- onion 1 head;
- garlic 3 cloves;
- laurel;
- black pepper.
With the indicated volume of ingredients, 1.5 kg of fruits are preserved.
- Vegetables are rinsed well in water. The onion is cut into rings. Basil is chopped. Several large sheets are left to decorate the dish.
- To salt tomatoes, use a large container. Vegetables are placed at the bottom, alternating layers with herbs and spices.
- Filtered water is brought to a boil. Add salt and sugar to boiling water. The mixture is brought to a boil and kept on fire for 2-3 minutes.
- Preservation is poured with hot marinade. A plate with pressure is placed on top.Cooking proceeds without sterilizing vegetables.
Lightly salted tomatoes are kept for 3 days. Then the dish is ready to eat. Canned tomatoes with basil are stored in the refrigerator. They go well with boiled potatoes and meat dishes.
Cherry with garlic
Pickled tomatoes with basil have an original taste if you use a cherry variety in combination with garlic for preservation.
Ingredients:
- cherry 1 kg;
- water 1 l;
- purple basil 1 bunch;
- dill 2 bunch;
- bay leaf 1 leaf;
- allspice to taste;
- table salt 20 g;
- sugar 25 g;
- apple cider vinegar 6% 35 ml;
- garlic cloves 5 pieces;
- honey 30 g.
To prepare canned tomatoes with basil, you should choose only firm, ripe fruits. Better penetration of the brine is ensured by small punctures of the peel in the area of the stalk.
- Cherries are rinsed under water and separated from the branch.
- Place the fruits in a large saucepan, add pepper, herbs, chopped garlic, dill, salt and sugar. A liter of boiling water is poured into the mixture and left to marinate under the lid.
- The cooled marinade is poured into a separate container. Cherries with spices are placed in jars. Bring the brine to a boil.
- The voids in the jars are filled with basil leaves, acetic acid and honey are added. Hot brine is poured over the tomatoes and basil. Roll up the lids.
- The pickling is stored for a long time in the refrigerator or cool basement.
Recipe for sweet marinade with spices
Sweet tomatoes are obtained if the amount of sugar in the marinade is increased and acetic acid is not included. It gives the preservation a sour note.
Ingredients:
- medium sized tomatoes;
- a branch or bunch of fresh basil;
- currant leaf 4-6 pieces;
- bay leaf 2 leaves;
- allspice 10 peas;
- cloves (optional);
- onion 1 piece;
- garlic 1 head;
- salt 60 g;
- 1 carrot;
- sugar 125 g.
Spices and herbs are indicated for canning 3 liters.
- We wash the products in advance. Remove the peel and husk. Place spices, cloves, carrots and onions cut into rings at the bottom of sterilized jars.
- Place tomatoes on top of the herbs. We place in the existing voids basil leaves.
- Fill the finished jars with boiling water and leave for 10 minutes. Pour the cooled water into a saucepan and bring to a boil with salt and sugar.
- Marinate the vegetables with prepared brine. We roll up the pickles with lids and leave them to cool under the fur coat in a warm room.
Tomatoes and basil are stored in a cold cellar for the winter. But even in an ordinary apartment, the blanks are perfectly stored.
