Tomatoes with citric acid retain their beneficial qualities for the winter and at the same time have an unusual, pleasant taste. Such a simple ingredient can completely replace regular vinegar. It creates an acidic environment in which pathogenic microorganisms cannot live and the shelf life of the seaming becomes longer.
Classic performance
A classic recipe for canned tomatoes with citric acid, which is popular among housewives.
“Before I pickle food, I sterilize the jars. It is better to salt in three-liter containers, it will be faster and more convenient. For twists, I select only dense, undamaged vegetables.
- I peel one large carrot, cut it into rings and begin to place it on the bottom of the prepared jar.
- Then I put the chopped bunch of dill into the container.
- I cut the sweet and hot peppers into strips, the garlic into slices and place them between the tomato rows.
- The last layer is preserved with dill sprigs, cherry and currant leaves.
- Pour boiling water over all ingredients for 7 minutes.
- Then I pour the water into a container, add 30 g of salt and 60 g of sugar, and bring to a boil. To get sweet tomatoes, you can increase the amount of sugar to 200 g.
- Instead of vinegar, I pour 5 g of citric acid into a jar, pour in the marinade and roll it up.
- I store the rolled vegetables in the cellar.”
Pickling tomatoes with citric acid can be eaten even by those who have problems with the digestive tract.
The benefits of unripe fruits
Green tomatoes have bitterness, so they wait until the vegetables finally ripen. But on the other hand, green tomatoes contain many vitamins, microelements and various acids.
Experienced housewives often use green tomatoes for pickling. Tomatoes can be canned for the winter separately or in combination with other vegetables.
Green tomatoes and bell peppers go well together. The unusual taste will not leave anyone indifferent. It is better to make it in three-liter jars.
- Canning involves using small tomatoes; if they are large, you need to cut them into slices.
- Bell peppers are cut into slices and placed along the walls of the jars, and the tomatoes are in the middle.
- Pour boiling water over the vegetables for 20 minutes, then drain and boil again.
- After the next time, pour the water into a pan, salt it, add sugar and spices. Citric acid is added last.
- The resulting brine is poured into the vegetables.
- Place dill umbrellas on top, fill the contents with 30 ml of oil and begin to twist.
You can get very tasty green tomatoes if you choose and follow the steps in the following recipe.
- You need to dissolve 15 g of gelatin in warm water.
- Then cut the tomatoes into slices.
- The onion is cut into half rings.
- Place chopped onion, garlic, 5 allspice peas and cloves on the bottom of the jars.
- Lay out the vegetable slices tightly, alternating layers with bay leaves.
- Salt, sugar and citric acid are poured on top.
- Gelatin is diluted with water and combined with the other ingredients.
The workpiece is tightly closed with iron lids. Best stored in a cool place.
Vegetable salad
In many recipes, tomatoes can be combined with cucumbers with citric acid for the winter. It turns out very tasty.
For preservation, 3 kg of smooth, elastic, non-bitter cucumbers will be useful. They must be immersed in ice water for 2.5 hours. The small tomatoes themselves need to take 2 kg.
- Three cloves of garlic, cut in half, two slices of horseradish, cherry and currant leaves are placed on the bottom of sterilized jars.
- Place the cucumbers first, up to the middle of the jar.
- Then they start laying out the tomatoes.
- Sprigs of dill are laid out as the last layer, after which boiling water is poured in. After 5 minutes it is drained and new water is added.
- Then the water from the vegetables is poured into a separate container, lemon juice 5 g and spices are added.
- The marinade is poured over the vegetables.
You need to close the jars while they are hot. Leave upside down under a warm blanket until it cools down.
Tomatoes with herbs
Marinated tomatoes with citric acid and dill are sure to please everyone.
- Preserving tomatoes begins with laying out sprigs and umbrellas of dill in jars.
- Then the tomatoes are placed.
- The last layer is also filled with dill greens.
- The contents are poured with boiling water. Marinate for approximately 16 minutes.
- Water is boiled in a separate container, to which salt 35 g, sugar 65 g and 2.5 g of citric acid are added.
- The water from the containers is drained and replaced with brine.
Close the jars and leave them upside down under a warm blanket until they cool completely. After this, the salting is transferred to a cold place.
Sprigs of greenery and a bay leaf will help complement the taste of the tomato with citric acid. Preparing the dish is very simple.
- In clean, dry jars, begin to place garlic cloves, 4 allspice peas, sprigs of a whole bunch of parsley and a bay leaf.
- Then lay out the tomatoes and pour in boiling water.
- After 13 minutes, the water is poured into a separate container, salt 45 g, sugar 65 g and 30 g of citric acid are added.
- After the brine has boiled, you can start pouring.
The jars are rolled up as usual, turned upside down and left to cool under a warm blanket.
Fast work
You can get very tasty vegetables if you make them together with lemon and onion rings in liter jars.
- One large onion is cut into rings.
- One bell pepper is cut into small strips.
- First place dill and parsley, tomatoes, chopped onions and peppers in a glass container.
- Boil water to which salt, sugar, lemon and spices have been added. Wait until it starts to boil.
- The marinade is poured hot.
Cooked salted vegetables are rolled up, allowed to cool and stored in a cellar or basement.
A simple recipe for pickled tomatoes that can be made without sterilization. It is best to choose cherry tomatoes and a liter container.
- Sprigs of dill and parsley, currant leaves, garlic, pieces of hot pepper, cloves and bay leaves are placed in prepared jars.
- Washed, fresh tomatoes are placed tightly on top.
- Boil water in a container at the rate of 500 ml for each liter jar.
- Pour boiling water over the contents for 17 minutes.
- Then the liquid is poured into a separate container and the brine begins to be prepared. Add salt 5 g, sugar 40 g and citric acid 2.5 g. As soon as the brine begins to boil, it is poured into containers.
Homemade pickling is rolled up while hot and stored upside down under warm clothing for about a day.
