The best recipes for pickled tomatoes with celery for the winter and shelf life for preservation

To obtain different variations of preparations, you can prepare tomatoes and celery for the winter. Recipes for such snacks may differ in the set of additional components that give the dish its own unique note of aroma or taste. Fans of savory snacks with an unusual aroma, which is provided by the presence of celery greens, will be satisfied.

Preparing tomatoes and celery for canning

The quality and taste of the finished dish depends not only on preparation, but also on correctly selected and prepared ingredients:

1. Tomatoes should be firm, without signs of spoilage, and without losing their integrity. They need to be washed, the tails removed and pierced with a toothpick in the area of ​​the stalk.
2. Celery greens should be fresh, not spoiled or limp. It must be washed and dried.

Options for preparations for the winter

The preparation options are based on the classic recipe, which can always be changed or diversified with additional ingredients. The amount of sugar can be changed depending on the family's taste preferences.

Classic version

The quantity of vegetables is taken as much as will fit in a liter container, and the amount of salt, sugar and vinegar is also indicated for it. To prepare you need:

• tomatoes;
• salt - 7 g;
• celery - a sprig;
• sugar - 15 g;
• pepper - 2 peas;
• vinegar - 30 ml.

Cooking diagram:

1. Place sprigs of herbs and peppercorns in a washed container.
2. Fold the tomatoes, after piercing the stem with a toothpick, add salt, sugar, and vinegar.
3. Pour in boiling liquid, cover with a lid and sterilize for a quarter of an hour.
4. Tighten the lid tightly and place it upside down. Cover thoroughly until cool.

Quick recipe without sterilization

Required components for a liter container:

• tomatoes;
• sugar - 15 g;
• celery sprigs - 2 pcs.;
• salt - 7 g;
• sprig of dill;
• vinegar - 30 ml.

Cooking diagram:

1. Place sprigs of herbs and peppercorns in a clean, sterilized container.
2. Prick the washed vegetables at the stem with a toothpick, place them and pour boiling water over them. Wait a quarter of an hour.
3. Drain the liquid, add sugar, salt, and boil.
4. Pour vinegar into the tomatoes and pour boiling brine over them.
5. Twist tightly and turn over to cover to keep warm.

Canned with garlic

This preparation has a pleasant characteristic aroma inherent in pickled garlic. The following products are required per liter of preparation:

• garlic - clove;
• tomatoes - as many as will fit;
• salt - 8 g;
• vinegar - 30 ml;
• sugar - 15 g;
• celery - 2 branches.

Cooking diagram:

1. Place the greens and a clove of garlic cut lengthwise into a clean container.
2. Wash the vegetables and prick them in the stem area with a toothpick. Place in a container.
3. Add granulated sugar and salt, pour in vinegar, boiling liquid and sterilize for a quarter of an hour.
4. Tighten the lid tightly, placing it upside down, cover until cool.

Pickling cherry tomatoes with celery

Salted small cherries will be a wonderful snack on any table:

• cherry - 1.3 kg;
• salt - 12 g;
• celery - 5 sprigs;
• peppercorns - 5 pcs.;
• granulated sugar - 17-20 g;
• garlic - 3-4 cloves;
• currant and cherry greens.

Cooking diagram:

1. Wash the cherry tomatoes, place them in a prepared container, and place herbs, peppercorns and garlic on top.
2. Prepare the brine: add salt and sugar to the water and boil.
3. Let cool slightly and pour over the cherry tomatoes. Leave for 4-5 days at room conditions.
4. After the time has passed, remove to a cool place.

If you reduce the salting time, you can get lightly salted cherry tomatoes.

Spicy halves with vinegar and onions

Necessary components for liter containers:

• tomatoes - 1.2 kg;
• celery stalk with branches - 1 pc.;
• salt - 10 g;
• granulated sugar - 15 g;
• peppercorns - 3 pcs.;
• vinegar - 30 ml;
• garlic - 3 cloves.

Cooking diagram:

1. Wash the stem and branches and place them on the bottom of the container.
2. Wash the vegetables, cut into slices and arrange, topping with garlic. Add peppercorns.
3. Pour boiling liquid over, wait 10 minutes. Drain the water, boil and pour again. Leave for a quarter of an hour.
4. Drain again, add salt and granulated sugar.
5. Pour vinegar and boiling marinade into the container with vegetables and tighten the lid tightly.
6. Place upside down and cover until completely cool.

Marinated with mustard

Mustard gives the finished dish a spicy, delicate spiciness. To obtain such a snack, you must use the components presented in the classic recipe and follow the indicated preparation scheme with the only amendment: for each liter container you need to put 7 g of mustard grains or 5 g of powder.

Recipe for sweet marinated tomatoes with plant

The recipe is presented for a three-liter container volume:

• tomatoes - 1.7 kg;
• salt - 25 g;
• sweet pepper - one;
• granulated sugar - 75 g;
• vinegar - 85 ml;
• celery - 5-6 branches;
• peppercorns - 4 pcs.

Cooking diagram:

1. Place greens, peppercorns, peeled and cut into slices sweet peppers into a clean, sterilized container.
2. Place washed vegetables.
3. Add salt, granulated sugar and vinegar.
4. Pour boiling liquid over it, sterilize for 20 minutes, tighten the lid tightly and turn it upside down to keep warm.

Rules for storing dishes

It is important not only to prepare it correctly, but also to preserve the finished product. Tomatoes canned in jars are stored at room conditions in the dark. It is recommended to store salted and lightly salted vegetables in the cold and dark.