TOP 2 recipes for pickling tomatoes with black and red rowan berries for the winter

To diversify the winter diet, experienced housewives canned tomatoes in different ways. Vegetables are pickled, pickled, fermented, and rolled in their own juice. But to make the preparation not only tasty, but also healthy, bunches of rowan berries, which contain a huge amount of useful substances, will help. Tomatoes canned with rowan for the winter will surprise you with their unusual taste and decorate the holiday table, and the recipes for the preparation are presented below.

Specifics of pickling tomatoes with rowan berries for the winter

Rowan is undeservedly ignored by most housewives, and in vain. The berries contain a large amount of amino acids, vitamins and microelements that are beneficial for the body. And when canned with tomatoes, the berries give a unique taste to vegetables and saturate them with useful elements.

Having decorated the festive table with canned tomatoes with bunches of rowan berries, guests will be delighted not only by the taste of the pickles, but also by the beautiful appearance of the treat.

How to choose and prepare foods correctly

You can preserve vegetables with both red rowan and chokeberry. To prepare the preparation, you need to choose high-quality tomatoes and berries:

1. When choosing tomatoes, you should give preference to small-sized vegetables with thick skin.
2. Vegetables are sorted, removing damaged, washed and spoiled fruits.
3. Rowan bunches should also not contain rotten or crumpled berries.
4. The ingredients are thoroughly washed under running water and dried on napkins or towels.

Important! To prevent tomatoes from bursting during preservation, each fruit is carefully pierced with a fork or a toothpick in the area of ​​the stalk.

Preparing containers

For blanks, containers of different volumes are chosen. If pickles are made for a large family or for a holiday table, use 3-liter jars. In other cases, the capacities may be smaller.

To preserve the workpieces, the containers are soaked in water with soda, then washed thoroughly under running water.

Before adding the ingredients, the jars are sent to a preheated oven or microwave for sterilization.

How to cook tomatoes with rowan berries at home

Before preparing pickles, you need to carefully consider which rowan to add to the preparation, red or chokeberry. Keep in mind that black berries will give the pickles a beautiful purple hue, and chokeberries have a richer taste.

Recipe with chokeberry

To prepare tomatoes with black berries in a 3-liter container, you will need the following ingredients:

1. Small tomatoes - from 1800 to 2000 grams.
2. 3-4 small bunches of black berries.
3. Fresh garlic – 1 head.
4. Drinking liquid – 1.5 liters.
5. Vinegar – 1/3 cup.
6. Sugar – 80 grams.
7. Coarse salt – 30 grams.
8. Herbs and spices to taste.

Advice! To keep the preparations longer, add 2 aspirin tablets to them.

Vegetables and berries are placed in containers and aspirin is added. Next, prepare the marinade from the remaining ingredients. The workpiece is poured with hot liquid, sterilized, and sealed with lids.

Option with red rowan

To prepare tomatoes with red berries in a 3-liter container, you will need:

1. Fresh small vegetables – 2000 grams.
2. 3-4 small bunches of ripe berries.
3. Drinking liquid – 1500 milliliters.
4. Sugar – 1/3 cup.
5. Salt – 1.5 tablespoons.
6. Vinegar – 1/4 cup.
7. Spices and herbs are selected based on their preferences.

Vegetables, berries, garlic and herbs are placed in containers and filled with hot liquid. After 3-4 minutes, the water is poured into the pan and seasoned with the remaining ingredients. The prepared brine is poured into containers with vegetables and berries and sealed.

You can also make pickles without adding vinegar. In this case, instead of vinegar, add ¼ cup of vegetable oil to the brine. Such salted vegetables can be given to small children and people with digestive disorders.

Advice! When choosing spices and herbs, it is recommended to take into account personal taste preferences, then preparations for the winter will turn out even tastier.

Further storage of workpieces

After the containers are sealed with lids, they are turned upside down, wrapped in warm blankets, and left to cool completely in natural conditions. Once the workpieces have cooled completely, they are moved to a cool, dark room for further storage. Most of all, a specially equipped cellar or refrigerator is suitable for storing winter pickles. Also, many housewives use empty garages, insulated loggias and balconies to store workpieces.

If all conditions are met, pickled vegetables can be stored for 2 years, salted vegetables for 6 to 8 months.