Everyone loves pickled tomatoes for their pleasant sweet and sour taste and the aroma of spices added to the jar. Unlike salted tomatoes, vinegar diluted with water gives the appetizer a special piquancy.
But tomatoes with apple cider vinegar for the winter will turn out even tastier, the recipes of which are suggested for experienced housewives to try.
Basic rules for preparing marinated tomatoes
Among vegetables, it is better to preserve tomatoes, because they rarely spoil, and are much tastier in marinade than cucumbers. But there are a number of cooking rules:
- Only ripe, undamaged fruits are chosen for pickling.
- To prevent the peel of tomatoes from cracking from boiling water, pierce it with a toothpick in the area of the stalk.
- Spices that go well with the pickled product include parsley, basil, celery, all types of peppers, and bay leaves.
- The pickling container must be clean, so it should be thoroughly washed and sterilized.
- It is best to take a liter or two-liter jar for pickling.
- The fruits are placed tightly together with spices and herbs.
- Vinegar is added to the hot marinade before rolling the jar.
- Vegetables are preserved well if you pour them twice or once, but then pasteurize the preparations.
Depending on the added spices, the taste of the marinade will change accordingly. Salting will be successful if all the requirements for fulfilling the recipes are met.
Let's marinate
Any canning of tomatoes goes quickly. First, select the ingredients for one liter of preparation. For a kilogram of tomato, three sprigs of parsley, a third of a pod of sweet and bitter pepper, five cloves of garlic, a bay leaf, ten coriander seeds, two dill umbrellas, three black peppercorns, the same amount of cloves, one or two allspice peas will be enough. The marinade is prepared from a liter of water with the addition of half a tablespoon of salt, one and a half tablespoons of sugar, and thirty-five milliliters of apple cider vinegar. All products are packed tightly in jars. Then pour boiling water over them. After ten to twenty minutes, the liquid is poured into the pan. All the ingredients for the marinade are placed in it, boiled for seven minutes and poured into jars of tomatoes.
After rolling, the containers are wrapped so that they gradually cool.
If you like the sweeter taste of pickled tomatoes, then you can take one tablespoon of salt per liter of water, four tablespoons of sugar, and reduce the amount of apple cider vinegar to 130 milliliters.
They also make preparations by putting carrots cut into slices and sweet peppers into rings with the tomatoes. The combination of vegetables and apples is perfect; two small ones per jar will be enough. The marinade is prepared similarly to the previous recipe.
Tomatoes with apple cider vinegar and basil
Canned tomato fruits with the addition of basil are unusual. The grass contains essential substances such as carotene, rutin, organic acids, and vitamins. They help improve brain function, activate thought processes, and stimulate the body's immune system. Basil gives the marinade a delicate spicy taste with a slight bitterness.
Here is a recipe for tomatoes with apple cider vinegar for the winter.
Place four cloves of garlic, two or three peas of black and allspice on the bottom of the jars. Then it’s the turn of the tomatoes; they are placed in a container, alternating with basil sprigs. Pour boiling water over it twice, keeping the vegetables in it for no more than five to seven minutes. The second time the water is poured into the pan. Per liter take half a glass of sugar, two tablespoons of salt, one hundred milliliters of apple cider vinegar. The boiled marinade is poured into jars, as shown in the video. Roll up the product with scalded metal lids and place under a warm shelter.
In order to get tasty preparations as a result of pickling tomatoes with apple cider vinegar, it is necessary to carry out the pickling procedure correctly.
Salting tomato fruits using apple cider vinegar is simple, according to the usual scheme, only instead of vinegar they use a more delicate acid, which does not need to be diluted, thinking about the proportions.
