TOP 3 recipes for pickling tomatoes with parsley for the winter

Among other vegetables, tomatoes deservedly occupy one of the first places on the table, fresh and canned. A storehouse of the most useful lycopene, which, by the way, is preserved even after heat treatment, tomatoes perfectly retain their taste in preparations. It is enough to eat three tomatoes for the body to receive the daily requirement of a powerful antioxidant called lycopene. Tomatoes are good on their own or in combination with other vegetables. Below are recipes for canned tomatoes and parsley for the winter.

Subtleties of preparing tomatoes with parsley for the winter

Even one sprig of parsley can enrich the taste and aroma of a tomato preparation. However, like other greens, canned parsley requires very careful cleanliness - the slightest dirt on the leaves can cause damage to the canned food. In addition, there are other features of preparing preparations for the winter with tomatoes and herbs:

• When filling with brine, be sure to fill the jar to the very top, pouring liquid over its edge. The less air remains, the better the quality and safety of the product;
• It is better to put greens in sprigs, it looks more attractive. The exception is recipes where chopped greens are placed directly into tomatoes;
• Unless otherwise specified in the recipe, it is recommended to use vinegar essence in pickling rather than table vinegar. It gives greater safety to the product.

The filling volume is usually taken at the rate of half the volume of the jar.

How to choose and prepare vegetables and herbs?

Usually, fully ripe, juicy and largest tomatoes are chosen for food. It is better to take smaller tomatoes in a jar if the recipe does not specifically call for chopped vegetables. Here are some more tips for selecting and processing greens and vegetables:

1. The jars contain tomatoes of the same ripeness, strong, although in general they can be ripe, unripe and even brown.
2. The greens are taken juicy, bright, without yellow leaves or damage. Before laying, it is soaked to remove sand and dirt, washed several times and dried.
3. Fleshy varieties of tomatoes with smooth, dense skin are preferable to thin-skinned ones, as they tolerate heat treatment better.
4. To prepare whole vegetables, it is recommended to prick each fruit with a fork or toothpick before placing it in a jar. This will not damage their integrity, but will prevent them from cracking when pouring boiling water.

Preparing containers

The cleanliness of tools for cutting vegetables and containers directly affects the safety of canned food.

The jars are rinsed well with running water, after being washed with a soda solution, and sterilized in the oven or in a kettle steamer. For small jars, you can use the microwave - do not forget to pour a little water into the jar before sterilizing. The washed lids are boiled for 5 minutes.

The best recipes

Tomatoes and parsley for the winter are a common combination; housewives enrich the classic recipe with various vegetables and spices. You can cook both whole tomatoes and chopped vegetables very tasty. In the latter case, it is possible to use small-volume jars, including half-liter ones.

And now some popular and delicious recipes for making pickled tomatoes with parsley.

Easy way

Canned tomatoes can be cooked very quickly. Products for 1 liter jar:

• 0.6 kg of tomatoes;
• parsley;
• 2 cloves of garlic;
• a small root of parsley;
• a few peas of allspice;
• hot peppers;
• 1 tbsp. l. Sahara;
• half a tbsp. l. salt;
• half a tbsp. l. 9 percent vinegar;
• half a liter of water.

Progress:

1. Chop tomatoes (preferably fleshy, medium-sized “cream”), put them in a jar, topped with 2-3 sprigs of herbs.
2. Add all other ingredients, top with tomatoes.
3. Boil water, sugar, salt in a saucepan and pour boiling brine over the contents of the jar. Cover with lids and leave for 10 minutes to warm up the tomatoes.
4. Drain the marinade, boil it again and pour it back into the jar.
5. Pour in vinegar and close the jar with a lid. Turn over and cover with a warm blanket.

Marinated tomatoes, cut into slices, with vegetable oil and spices

An excellent option for processing large tomatoes is marinating in halves. We prepare products based on a 1.5-liter jar:

• tomatoes;
• parsley;
• garlic;
• half a medium onion;
• vegetable oil - 2 tbsp. l.;
• a few peas of allspice;
• essence - 1 tsp.

Prepare separately for the marinade:

• sugar - 6 tbsp. l.;
• water - 3 liters;
• salt - 3 tbsp. l.

We preserve it like this:

1. Cut the tomatoes into halves or quarters if they are very large.
2. Place pepper, onion rings, a couple of cloves of garlic, and a sprig of herbs at the bottom of the jar.
3. Place the tomatoes carefully. To fit more, we recommend folding it cut side down.
4. Pour boiling marinade of water, sugar and salt.
5. Cover the jars with lids and sterilize for a quarter of an hour.
6. Before rolling, pour a dose of vinegar essence into each jar.

Option with onions and sweet peppers

Fragrant tomatoes, fragrant with summer sweet peppers and seasoned with spicy onions, can be made from different sizes of tomatoes. After all, any tomatoes are suitable for this preparation, but preferably with dense pulp.

We observe the proportions only in the marinade:

• 1 liter of water;
• a couple of tablespoons of salt and sugar;
• the same amount of vegetable oil.

Progress:

1. For canning we take chopped tomatoes, sweet peppers, onions, parsley. You can put a little garlic.
2. Prepare the marinade by boiling spices and oil in water.
3. Place onion rings, garlic in prepared and sterilized jars, place tomato halves, layering with parsley sprigs and sweet pepper quarters. Add pepper and herbs as desired, to taste.
4. Pour the marinade into a jar and place it in a water bath. Warm up on low heat for 15 minutes, pour in vinegar, remove from the pan and roll up. Turn over and cover with something warm on top.

How to properly store the finished product?

Canned sweet tomatoes can be stored in an ordinary apartment for the winter. If you have a basement or cellar, then you can do without sterilization and double filling during pickling.

In this case, the contents of the jar are filled with boiling brine, a dose of vinegar is added (all according to the usual recipe), the jar is quickly rolled up and immediately placed upside down under a thick blanket in order to retain internal heat for as long as possible.

This is surprising, but such heating, acid in tomatoes and vinegar are quite enough for tomatoes to be stored in the basement and even in the apartment. But tomatoes prepared in this way are strong, not overcooked and have thick skin.