How to salt tomatoes with aspirin. Tomatoes with aspirin for the winter - recipes that impress with their simplicity and relish. How to close tomatoes without otstu for the winter

In the midst of preparations for the winter, a special place was given to tomatoes. They can be used as an independent snack, placed next to salads or in soups. There are no cures for salting, the skin reveals its own tricks and secrets. This method of preparation, like tomatoes with aspirin for the winter, became widespread and fell in love with rich gentlemen. A tablet of acetylsalicylic acid stops bacteria from multiplying and keeps vegetables crispy. The drug allows you to properly preserve the structure of the tomato, as well as vitamins and other root compounds throughout the winter. This is one of the simplest methods of salting. To avoid any unpleasant surprises, especially if you are preserving first, follow the recipe.

Tomatoes with aspirin for the winter

warehouses

Portions: - + 9

• tomati 1 kg
• acetylsalicylic acid 1.5 pcs.
• crepe 30 g
• watchman 15 g
• peppercorns 15 pcs.
• bay leaf 3 pcs.
• water 600 ml
• salt 3 tsp.
• tsukor 3 tbsp. l.

per serving

Calories: 60 kcal

Proteins: 2 g

Giri: 0 g

Carbohydrates: 12 g

60 hv. Video recipe Druk

Remove the jars from the baking soda and then rinse thoroughly. Boil a small amount of water in a saucepan covered with a wire rack. Place the jars on it one at a time, neck down. They need to be removed when the walls in the middle are covered with specks. After sterilization, let them dry.

Drain tomatoes and pickle herbs under running cold water. Clean the clock and divide it into small pieces.

Place chasnik, crepe, 5 peppercorns and bay leaf at the bottom of the jars. Then carefully add the tomatoes. The stench lingers heavily.

Prepare the base for the first filling. The filled jars are covered with sterilized lids for 15 minutes.

Turn the water back to the pan. Stir in the zukor, salt and boil again.

Place half an aspirin tablet in the skin cup. Pour rosesil.

Roll up the containers and turn them over. Wrap them up in clothes to keep them warm longer.

Porada: Place the crusts on the bottom of the pan. In this manner, the stench will boil while you start sterilizing the jars.

Cold salting

Preparation time: 40 hvilin

Number of servings: 10




Energy value

• calorie content – ​​16.6 kcal;
• proteins – 0.39 g;
• fat – 0.01 g;
• in carbohydrates - 3.67 g.

warehouses

• tomati – 1 kg;
• aspirin - 2 pcs.;
• tsibulya – 1 pc.;
• sweet pepper – 1 pc.;
• chasnik – 15 g;
• crepe – 15 g
• bay leaf – 3 pcs.;
• water – 1 l;
• ocet - 3 tsp;
• salt – 9 tbsp. l.;
• tsukor – 3 tbsp. l.

Pokrokov preparation

1. Mix all the vegetables. Let a few liters of water heat up. Cut the pepper into slices, the tsibul into puffils.
2. Add balls of all ingredients to sterilized jars. It is important that the containers are suitable for the size of the vegetables, so that small tomatoes can be sealed in 0.5 liter jars, and large 3-liter bottles.
3. Place the salt, zukor, otset and aspirin in a container and fill it with cold water. Stir until combined. To speed up the process, the tablets can be taken in advance.
4. Fill the jars with cold rose brine, then cover with lids. Place hot water on a sprout of bread. The tomatoes will be ready in 3-4 minutes.

To ensure that your pickles are garnished, choose thick-skinned vegetables. For example, the “Slivka” variety will work wonderfully, then all the tomatoes will be like a picker. It is difficult to prepare aspirin for the winter. Follow the instructions and the tomatoes will preserve their appearance and give them a wonderful aroma. If you don’t like small experiments, add your favorite herbs and spices - let your preservation be unique.

Hello everyone! Let's continue the topic of conservation. I would like to cover up more of the savory food for the winter, so that my eye can then be quieted by a deep cloud. A popular topic today is pickled tomatoes. They are closed very often, as I wrote about earlier. And it’s not surprising that you can’t help but like the sweet and sour taste of tomatoes. I’ll give you 12 recipes for preparing this!

And a few more words about being important. For preservation, it is necessary to take more strength from the large fireplace. Never take iodine salt or extra.

Banks must be sterilized first, either manually. There are no shortage of all the recipes that are being looked at today. Gently wash the head with baking soda, and then rub it over the steam until clear (drops of water will flow down). If you have an electric oven, you can sterilize in it. Place the jars in a cold oven, turn up the heat to 150 degrees. After heating, roast the container in the oven for 15-20 minutes. Therefore, do not remove the containers immediately, but let them gradually cool down.

This preparation differs from other recipes in its new appearance. Enmity develops when the snow falls and covers the tomatoes. The tomatoes come out “in the snow.” It’s beautiful, but it’s even more delicious. In addition, there is no need to combine a whole bunch of different spices and spices; here the main role is given to the watchmaker. Try this method to preserve your red vegetables and congratulate your loved ones (the congratulations will be accepted!).

• tomatoes - 2 kg
• water - 1.5 l
• third chasnik - 1 tbsp. with a glass
• salt - 1 tbsp.
• tsukor - 100 gr.
• est. 9% - 2 tbsp.

How to prepare:

1. Wash and dry the tomatoes. Choose smaller fruits so that more can fit in the jar. Place the tomatoes in a prepared sterilized container. Be careful not to press too hard, leaving the vegetables intact and not cracked.

Vikoristovvati banks can do whatever it takes. For example, for one liter you need 0.5 liters of water, 1/3 tbsp. salt, 33 gr. tsukru, 2/3 tbsp. otstu, 1/3 tbsp chasnik. And if you have three containers for 1 liter, then take the norm as in the list of ingredients. Or this quantity can be taken for two one and a half cans.

2. Pour dill over the tomatoes to warm up the stench. Cover with a lid and let stand for 15 minutes.

3. Peel the casserole from the skins and grate with a fine grater. Another option is to pass it through the press. To quickly clean the clock head, chop the root, crush it with a knife, put it in a bowl and cover it with a lid. Shake the bowl with it together vigorously (you can do a little dance). Open the lid - an hour of cleansing. The axis is so fun that you can easily get into routine work.

4. Prepare the roses for about an hour. Pour water into a saucepan and bring it to a boil. Add salt and tsukor, break up the crystals. Boil the kilka khvilin marinade. Turn off the heat and add water.

5. Pour hot water over the tomatoes. Proceed carefully so as not to over-expose yourself. Place the grated chasnik on the animal and fill it with the prepared rose brine to the top. You can add some marinade to the jars.

6. Roll up the dough with the crusts that were previously soaked in the sprinkling. I’m ready to roll the roll, let it sit for an hour. In this case, the mixture may become cloudy. Don’t worry, it’s normal, you can see the chasnik’s olia.

7. Turn the soup upside down and cover it with a blanket to allow for more cooling and thorough sterilization. Add the canned food for consumption, and then take it away from a dark place where sleepy substances do not penetrate.

8.Already on the New River you can open the jar and try what comes out. I love it, it will be delicious!

Pickled cherry tomatoes - you'll lick your fingers

Do you want to prepare a savory preserve so that you can place dinner tributes on the holy table? This recipe is exactly what you need. Small tomatoes are easy to eat, the aroma is sweet and savory, and the sweet spices make them crispy and pungent.

Ingredients (per liter jar):

• cherry tomatoes
• root hron - a small piece
• black peppercorns - 3 pcs.
• chasnik - 1 clove
• bay leaf - 0.5 pcs.
• parasol crop - 1 pc. small (you can take a natural crop)
• tarragon - 0.5 gels

For the marinade:

• water - 1 l
• salt - 1 tbsp.
• tsukor - 2 tbsp.
• est. 9% - 2 tbsp.

Cooking method:

1. Wash the cherries and use a toothpick to make 4 punctures around the stem. This is necessary so that the tomatoes come out of the water easily and the dispersal occurs easily. This will prevent the skin from cracking.

For such preparations, you can buy small jars, half a liter. Tomatoes are different, be well accommodated.

2. Place all the prepared aromatic spices at the bottom of the skin jar: crepe, tarragon, bay leaf, chasnik, peppercorns, hron root. The quantity of spices can be taken for relish and for flavor, but there are no tasteful proportions here. If you want something spicier, add more time and time, or if you want more flavor, use herbs.

3.Place the tomatoes into the jars without squeezing them with your hands.

4. Get help. Pour water into a saucepan and stir in the salt and tsukor. Place on fire and bring to a boil. Boil two vegetables, then add otset. There is no need to boil the ocet so that the wine does not evaporate.

5. Pour the prepared brine over the tomatoes and cover with sterile lids.

To prevent the jar from bursting, place the blade of a thin knife under it or place it on a metal stand.

6. If there is a little lost on the right, sterilize it with preservation. Take a large and wide saucepan. Cover the bottom with a cotton cloth. Place your jars (be careful of the hot stench!) on this piece of cloth. Pour hot water into the saucepan so that the rhubarb will reach the top of the jars. The water is flowing hot, because the tomatoes are already filled with hot brine. Whenever you pour cold water, it becomes less favorable due to temperature changes.

7. After boiling the water, sterilize liter jars of 10 quilins, triliter jars of 15 quilins at a gentle boil. Remove the disinfected canned food from the dill and roll it up. It is difficult to use special tweezers by hand, which means less care.

8. Place the workpieces on the lids and let them cool completely. Make sure the jars are sealed tightly without leaking. That's all. It’s easy to prepare delicious pickled cherry tomatoes for the winter.

Red tomatoes, marinated with mustard, for the winter.

Mustard seeds are the most common guest during preservation. You can use them, but you can also use tomatoes. Your preparations for this recipe will come out even better, the more you can get to them. The pickled fruits will have the same taste as a little bit of licorice.

Ingredients (for 2 liter jar):

• tomatoes
• basil - 3 spoons of leaves
• Mustard oil – 1 tbsp.
• chasnik - 2-3 cloves
• tsukor - 6 dessert spoons
• salt - 1.5 dessert spoons
• octoic acid 70% - 1 dec.

Preparation:

1. As you know, the ingredients are for a two-liter jar. If you are marinating in a three-liter glass, then take 6 tablespoons of zucchini and 1.5 tablespoons of salt. The whole essence will need 1 tbsp. Next, sterilize the container and place on the bottom basil sprigs (preferably scalded with dill), mustard, sliced ​​chasnik and peppercorns.

2. Place the tomatoes firmly in the jar, but do not compact them too much, so that the fruits are lost whole.

3. Pour the dill over the tomatoes, filling the entire bowl to the brim. Cover with a sterile lid and pour in until cool (the jar should be warm so that it can be picked up with bare hands).

4.Pour warm water into a saucepan, add salt and zuccor, boil one or two vegetables. Pour acidic acid into the jar itself from the middle.

5. Pour the prepared rose brine over the tomatoes and roll up. Turn it over, wrap it under a fur coat and let it sit for a while. The sterilization process is underway. I lost the chance to take the preparations from the monster and wait for a delicious winter.

Licorice tomatoes without sterilization in 1 liter jars

This is a recipe for sweet tomatoes, a minimal set of spices, and no fresh herbs are needed. Preserve such preparations well, and savor them with their relish. If you like sour tomatoes and sauerkraut, then the sweet version may not suit you, I’ll forward it. Alas, all the sweets can guide the soul in this recipe.

Ingredients for 3 liter jars:

• tomatoes - 1.6-1.8 kg
• water - 1.5 l
• salt - 1 tbsp. with a glass
• tsukor - 200 gr.
• bay leaf - 3 pcs.
• black peppercorns - 5 pcs.
• spare peppercorns - 5 pcs.
• cloves - 5 buds
• sourdough - 1/2 tsp.
• ocet 9% - 100 ml

Preparation:

1. Wash the jars with baking soda and sterilize them. Fill the crusts with dill and leave for 5 minutes|. Wash and dry the tomatoes so that there is no raw water.

2. Place the tomatoes in a prepared jar. To prevent the stinks from bursting during the thermal processing, make punctures on the white of the fruit stem. You can pierce the skin with a fork, crosswise, or make 4 punctures with a toothpick.

3. Sprinkle the dill over the tomatoes to the very top. To prevent the glass from bursting, pour not all at once, but in sections, so that the jars can warm up.

4. Cover the pieces with the crusts (remove them with a fork or tweezers) and fill them with 15 layers.

5. Using a special nylon lid with holes, pour water from the jars and cover again with metal lids. Measure the amount of water, it may be 1.5 liters. If it turns out less, top it up. Boil salt and zukor in water, as well as dry spices - black and sweet peppers, bay leaves, cloves and nasal dill. Cook two hvilini after boiling.

This crop can be bought at any pharmacy or at the conservation store.

6.When the zukor and salt are broken, add the vodka and pour in the ocet, stir.

7. Immediately pour the boiling marinade over the tomatoes so that the offal overflows over the edge of the jar. Tighten the lids tightly. Turn the preserved food upside down and wrap it up. Leave until completely cooled down. In just over a month, you can open the preparation and try what comes out.

Canned tomatoes with cucumbers - assorted in 3-liter jars

Tomatoes can be combined with cucumbers and the result will be a tastier vegetable assortment. With this recipe, the cucumbers will come out crispy, and all the vegetables in the world will be sweet and sour. Ocet is not used here; citric acid is used instead. There is no need to sterilize the preserved food; you can avoid using the method of sprinkling it with sprinkling.

Ingredients for a 3-liter jar:

• ogirks
• tomatoes
• chasnik - 2 great cloves
• crop parasols - 3 pcs.
• cherry leaves – 4 pcs.
• currant leaves – 2-3 pcs.
• spare peppercorns - 4-5 pcs.
• black peppercorns - 6 pcs.
• salt - 2 tbsp. without a weight
• tsukor – 5 tbsp.

How to prepare assorted dishes:

1. If you have already cooked, you know that vegetables need to be prepared in a special way before marinating. Remove them from the beginning, cut the ends and soak in cold water for 2-4 years. With this rank you will achieve good crispness.

2. Tomatoes and greens need to be thoroughly washed, just like jars. Place greens (currant and cherry leaves, parasols, dill), peppercorns and chopped chasnik at the bottom of a three-liter container.

3. Place cucumbers and tomatoes on the spices. There are no different proportions in vegetables. You can choose between 50 and 50, whatever you want.

Most often, put cucumbers and tomato on the bottom. You can also put it in balls, so that you can then manually remove the vegetable you want.

4. Pour dill over the assorted vegetables, cover the jars with lids (the lids will be embedded in the dill later) and let the vegetables warm up for 15 minutes. Tim let another portion of water boil for an hour.

5. Pour the water out of the jars that has risen, and pour the preparations with dill (fresh) and add 10-15 pieces of water. Time to boil a new portion of water again. After an hour, pour the mixture out of the jars.

6.Sip salt, cinnamon and citric acid into the skin. Fill with dill to the brim and seal tightly with lids. Shake the jar of crumbs to break up the silt and tsukor. Then turn the canned food upside down and pour it in until it’s done. Ukutuvati is not obov'yazkovo.

Pickling tomatoes with cybula - a very tasty recipe

I think you are getting a salad of fresh tomatoes and thyme. This is more classic, tomati love cibul. You can also marinate them with this vegetable. It’s delicious if you let your guests try it – it’s easy to ask the treasure trove for the recipe.

Ingredients:

• tomatoes
• ripchasta cibulya
• black peppercorns
• spare peppercorns

For marinade per 1 liter of water:

• salt - 1 tbsp.
• tsukor - 4 tbsp.

Ottoic acid 70%:

• for 1 liter jar - 1 tsp.
• for a 2 liter jar - 1 dec.
• for a 3 liter jar - 1 tbsp.

Preparation:

1. Wash and dry the tomatoes. Use a toothpick to make a deep puncture in the area where the fruit stem was pressed. You can pierce it with a small knife. Puncture the tomatoes so that the tomatoes are salted better and the skin does not burst too much.

2. Clean the beans and cut them into rings, the edges are about 5 mm.

3. Wash and sterilize jars manually. Place a mug of tsibula at the bottom of the container and fill the container halfway with tomatoes. Then add another 3-4 cups of zibula and a sprinkle of black peppercorns and a couple of winter peas. Continue chewing the empty shells with tomatoes. Place a couple more mugs of cibulin and another pinch of pepper on top.

There is no need to add crepe, horseradish, chasnik. In this recipe, these additives are inappropriate.

4. Pour the sprinkling over the preparations and cover with sterilized lids, which will then need to be boiled and then left to soak until this point.

5. Drain the tomatoes until they cool down, chill for 30 minutes. It’s okay to let your hands stick on top of the jar. Pour water into a saucepan, and to make it easier, twist the lid with the holes.

6.Varie the amount of water to know how much corn and salt you need. Rosera is given for 1 liter. Approximately 1 liter of water per two-liter jar. Boil the required amount of zucchini and salt in water and place the marinade on the stove. Bring to a boil, stirring until well cooked. Boil a couple of quills and you can pour boiling brine over the tomatoes.

7. Pour ocet into the top of the skin jar. If you use two-liter containers, then you need to take 1 dessert spoon of octoic acid, 1 tsp for a liter container, 1 tbsp for a 3-liter container. Cover with crackers and roll up.

8. Turn the twists over and cover them with something warm to serve. This preservation can be preserved at room temperature, in smut, in a dark place.

Crispy green tomatoes with chasnik and carrots.

Green tomatoes are more springy and lower. This means that when locked up for the winter, the stinks will not turn out like dill, but will be crunchy. Before that, I recommend not just marinating them, but stuffing them with carrots and chasnik. It will turn out to be a wonderful appetizer, more than a man, a gostra, and a hot pepper.

Ingredients for a 1.5 liter jar:

• green tomatoes - how long does it take to get to the jar?
• carrots
• watchman
• chili pepper - 0.5 pcs. (for relish)
• fresh parsley - 3 drops
• bay leaf - 1 pc.
• black peppercorns - 4 pcs.
• cloves - 3 buds

For marinade for 6 liters:

• water - 2.5 l
• tsukor - 1 tbsp.
• ocet 9% - 350 ml
• salt - 2 tbsp.

How to prepare:

1.Finish the jars and sterilize them. Green vegetables also need to be washed and dried. Carrots and chasnik will be used as a filling for tomatoes. These vegetables need to be cut into thin slices. For one tomato you need about 0.5 cloves.

2. Make slits on the green fruits to insert the filling. Cut a large plaid crosswise, but not all the way through; in a small plaid, you can make one cut. Open the door and put carrot pieces into the bowl. There is no need to apply too much so that the tomato does not fall apart and takes shape.

3. Place spices at the bottom of a jar - parsley, bay leaf, black pepper, cloves and hot pepper (cut into rings). Place heavily stuffed tomatoes.

Place tomatoes of approximately the same size in one jar - large ones in one container, smaller ones in another.

4.Take a wide saucepan in which to sterilize the canned food. Place a piece of gancher on the bottom so that the jars do not become loose during the process. Place the top containers in this saucepan, cover them with scalded lids, and fill them with warm water up to the shoulder.

5. Cook the marinade. Pour 2.5 liters of water into a separate container and bring to a boil. Add salt and zukor, chop and boil the beef. Pour in the ocet and bring to a boil. Now the marinade needs to be poured into tomato jars. The list of ingredients shows the strength of the marinade for 6 liters of preparations. This could be 6 liter cans, 4 - second liter cans or 2 triliter cans.

6. Pour the marinade to the top, if a little bit spills out - it’s okay. Cover the tops of the jars with the lids. Start by boiling water in a saucepan for preservation. Then change the heat and sterilize 20 liter cans, 15 liter cans and 30 3-liter cans.

7. Remove the preserved food from the pan and roll it up for the winter. Turn the jars over, wrap them up and pour them over them. You can try such non-essential tomatoes after two months, once the stench has been marinated enough to pick up the bitterness, acidity, and maltiness.

How to marinate tomatoes with aspirin and ottom - a simple recipe

This is the best recipe. There is no need to sterilize canned food or reheat it. Tomatoes are poured with dill and immediately spun. Aspirin increases acidity, so people are careful with it. If you are in doubt, you can try rolling up one jar for this recipe. And if everything goes smoothly, then the coming fate can already make you richer and richer. Just don’t forget to save this page in your bookmarks so you don’t waste the recipe.

Ingredients for a 3-liter jar:

• tomatoes
• chasnik - 2 cloves
• black peppercorns (you can combine peppers) - 10-12 pcs.
• chronu leaf - 1 pc.
• salt - 1 tbsp.
• tsukor - 2 tbsp.
• ocet 9% - 50 ml
• aspirin (acetylsalicylic acid) - 3 tablets

Cooking method:

1. Wash the leaf and scald it with dill. Place it on the bottom of a three-liter sterilized jar. The tomatoes are torn and dried. Puncture the skin of the tomato with a toothpick in the area of ​​the fruit stem, this will make it easier to rip the seed out from the middle. Place the stems of fruit in a glass with capacity up to half.

2. Place the chasnik (can be whole, can be sliced) and peppercorns and continue to fill the jar.

3. Place aspirin tablets, salt, cinnamon on top of the vegetables and pour in the ocet. Fill with dill to the top and roll up immediately. Shake the jar briefly to loosen all the hot ingredients. Place the workpieces on the lids, turn the twist handle over. Wrap the canned food very well around the sides of a bunch of balls (with a towel, a blanket, a rug, an old fur coat - depending on your choice).

4. Let the tomatoes cool completely. This recipe for marinated tomatoes will give you a taste similar to barrel tomatoes. Try making it even simpler.

Tomato with citric acid (without otto) with a chasnik in the middle

When you remove this tomato from the jar, we will give you a surprise filling in front of the clock. And we all know what a delicious pickling hour it is. There is no such thing in this recipe, so we put lemon instead.

• tomatoes
• watchman
• spare peppercorns - 2 pcs.
• black peppercorns - 5-6 pcs.
• cloves - 2 pcs.
• bay leaf - 1 pc.

For marinade per 1 liter of water:

• tsukor - 150 gr. (6 tbsp)
• salt - 35 gr. (1.5 tbsp)
• citric acid – 1 tsp. with a glass

Preparation:

1. Wash the tomatoes and wipe dry with a servet. Clean the clock and cut all the old mushrooms. In a skinned tomato, use a knife to make two cuts on the fruit stem, crosswise. At the opening, insert a small piece of the clock, pushing it through the middle of the fruit.

2. Take clean, sterilized jars with a volume of 2 liters (others are possible, add more spices or change proportionally). Place one bay leaf, a couple of peppercorns, 5-6 pcs. at the bottom of the container. black pepper, two cloves. Fill the container with tomatoes.

3. Sprinkle the dill and pour the jars until they burn out. Cover with crusts as needed to scald. Let the tomatoes warm up for 10 minutes.

To prevent the jars from bursting, you can place a metal bottom under them or pour a spoon onto a spoon.

4. Pour water into the jars and into the saucepan. To make it more handy, buy a special lid with holes. You will need to prepare a marinade based on the roasted riddle. And it’s simple to make: boil the zukor in water, add citric acid. Let’s see for now how angry the vologger was. The middle two-liter container will hold 1 liter of water.

5. Bring the brine to a boil and pour it into the boiling liquid until the tomatoes. Roll up the lids, turn them over to seal (try to make sure the lid does not spin). Turn the preservation over, cover with a towel and let cool. And then open this prepared dish and don’t mark it like it’s a spoiled jar, because it will come out even tastier.

Recipe for pickled tomatoes with carrot badillas

I’ll tell you straight away that this recipe has been proven by fate, and the tomatoes come out juicy and sweet. In this case, it is not necessary to use any spices and herbs, including carrots. The carrot leaves themselves give the tomatoes a special taste. Preparing such preservation is very simple, the set of products is minimal, and the result is gorgeous.

Ingredients for a 2-liter jar:

• tomatoes
• carrots badilla - 2 gilochki
• salt - 40 gr. (1 tbsp with a large glass)
• tsukor - 100 gr. (4 tbsp with a glass of water)
• ocet 9% - 70 ml

How to prepare:

1. Wash the tomatoes and place them tightly in sterilized jars. When you reach the middle, add two carrot sticks. At the same time, you can boil water on the stove to pour and boil the tops of 3-5 pieces.

2. Once the tomatoes are placed, they need to be filled with dill to the top and covered with lids to boil. Add 20 pieces of dough to this look.

3.Now pour water from the jars into a saucepan, add salt, zukor and otset. Stirring, bring the marinade to a boil. Pour rose brine over the tomatoes and roll up. Turn over and marvel that the lids don’t leak. Cover with a blanket and let cool.

4. That's it, quickly and simply, you rolled up these tasty and bright vegetables. One filling is completely enough to keep the canned food well preserved in a cool, dark place.

Buri tomatoes for the winter with cinnamon and cloves – video recipe

Tomato with cinnamon is more gorgeous. Last time I wrote a recipe for cooking, I was amazed at the recipe for making it. This time, marinate the tomatoes with cinnamon. In this case, other spicy spices are added to impart a charming aroma. I can happily say that one cannot expect a guest from such frequent occurrences. Watch the video and repeat!

Ingredients for a 1.5 liter jar:

• bay leaf - 2 pcs.
• tsibulya - 2-3 kilos
• cloves - 4 buds
• spare peppercorns - 6-8 pcs.
• bell pepper - 5-6 rings
• refined roslin olive oil - 2 tbsp.

for the marinade:

• water - 1 l
• salt - 2 tbsp. without a weight
• tsukor - 6 tbsp.
• ocet 9% - 75 ml
• melena cinnamon - 1 tsp.

Tomati with apples and apple pie – a very tasty recipe

I have finally lost the original recipe for preparing tomatoes and apples. The variety of apples can be white, Antonivka - sour or sour-licorice. Due to the special aroma of these fruits, the tomatoes come out as insignificant. The apple juice is needed in abundance, as well as apple juice, which will make the vegetables more juicy.

Ingredients for a 3-liter jar:

• tomatoes
• apple - 3 pcs.
• chasnik - 9 cloves
• black peppercorns - 10 pcs.
• spare peppercorns - 3 pcs.
• salt - 1 tbsp. with a glass
• tsukor - 4 tbsp.
• apple cetacea 6% - 50 ml

Preparation:

1. Cut the apple into 4 parts, remove the stem and tail. Clean the chasnik and wash the tomatoes. Place in a sterile jar, cherry tomatoes, tomatoes, apples and chasnik. Pour dill over the entire mixture and cover with a lid (sterilize it first). Allow the prepared 20 quills to warm up and sterilize.

2.Pour cans of water into the saucepan. Add cinnamon, peppercorns and bring to a boil. Mix well to break up the crystals.

3.Pour the apple cider vinegar before the tomatoes. When it’s ready to boil, pour it to the edge of the jar and roll it up.

If you read to the end, you have become rich in 12 recipes. And these are not just recipes, but the most beautiful and delicious. Each person has his own peculiarity, which is why it is wise to prepare for the winter. Prepare pickled tomatoes, savor them for your offended cheeks, and then come back to my blog for a new portion of relish. See you soon with the new article!

Tasty preparations are good for winter. If there is marinade on the table, the family gobbles up the meal with satisfaction. Still, even the juicy tomatoes add relish to the most delicious side dish. It stinks of the women who wanted to feed themselves with children. Don’t boast, tomatoes are not chocolates, you won’t add many centimeters.

Pickling tomatoes is a very complicated process. Each one has his own little secrets and tricks. This recipe for tomatoes for the winter without otto with citric acid and aspirin can add to your collection of skin care products.

The range of products is given in one three-liter jar.

Tomatoes with aspirin without otto

The recipe has been tested many times in practice; tomatoes are pickled without otto, which is a great plus for those who suffer from problems with the stem. For pickling, choose small, springy, beautiful tomatoes.

When the tomatoes are ready, they retain their structure well and have a distinct taste. It’s easy to prepare this recipe and you’ll always have fresh pickled tomatoes on hand.

Ingredients:

• 2 kg 700 g tomatoes,
• carrots,
• bell pepper,
• cibulin,
• 50 g cucru,
• 3 large spoons of salt,
• 10 g citric acid,
• 2 tablets of aspirin,
• 4 peppercorns.

Preparation process:

Tomatoes for canning vimiti.

Sterilize the jars. Place sliced ​​vegetables on the bottom: carrots, peppers, zucchini.

Place the prepared tomatoes in the jar.

Boil water and pour into a small jar. Save for 20 hvilins.

Then pour the whole country into a saucepan. Put it on the fire to boil again.

Add salt to the tomatoes. For preservation, use great broom salt without iodine.

Add|add| tsukor.

Add spare pepper, aspirin, citric acid.

Pour in the marinade carefully.

Close it with a lid and roll it up with a key.

Turn the jar of canned tomatoes over to check the seal.

Wrap up and trim in an inverted position until completely cold. Then clean up to save.

Initially, people were afraid to include this great “berry” in their diet, but because of its brightness, they respected that it could be a waste. Already soon they were eating and drinking in something that was not safe. Who would have thought that tomatoes remove toxins and help resist stress and evildoers. We have recently discovered some important insights into why you need to eat tomatoes, and the more you eat them, the better. Expect more tomatoes while the stench is juicy and fragrant! Well, prepare jars in reserve!

Perhaps you will like another recipe for pickled tomatoes without sterilization:

Thank you, Anyuto.

Canning tomatoes for the winter without heat is a priority preparation for those who want healthy food or don’t mind the heat in snacks. A tomato like this will delight you with its wonderful characteristics and become one of the best additions to any table.

How to cover tomatoes without sap for the winter?

If you need to prepare tomatoes without peeling for the winter, recipes for a savory snack and accessible recommendations will help you implement the process effectively and without much hassle, ensuring the best possible conservation of the preparation.

1. For canning, choose tomatoes of the correct shape, without damage or dents, with firm flesh.
2. Before hot pickling, prick the fruits with a toothpick, skewer or fork, which will help preserve the integrity of the tomatoes and prevent them from cracking.
3. As savory and spicy additives, dill, parsley, celery, black and hot peppercorns, cloves, cinnamon, chasnik, chili, cherry leaves, hron, currants are most often used. The leaves of the laurel will not be attractive.
4. Before canning, sterilize jars using any manual method, boil the lids for 5 minutes.
5. Water for canning is filtered, bottled or jugled.
6. After sealing the hot jars, turn them upside down and ignite until completely cooled, which ensures perfect safety of the preparation during the final hour.

Tomatoes for the winter without fruiting and sterilization

Tomatoes marinated without complete sterilization according to the following recipe come out balanced with taste, the level of heat and spices can be adjusted by changing the stock of additional ingredients. With the correct preparation process and thorough sterility, the product is miraculously preserved without acid-based preservatives.

Ingredients:

• tomatoes – 2-2.5 kg;
• water – 1.5-2 l;
• salt and tsukor – 2 tbsp. spoons;
• chasnik – 4-5 cloves;
• greens, spices.

Preparation

1. Place the tomatoes in sterile jars, placing herbs and spices on the bottom.
2. Pour dill over the tomatoes, add 20 hvilins under the top.
3. Add heat to the village, boil it, pour it again in a jar for 20 minutes.
4. Boil the infusion again, adding salt and zukor.
5. Pour rosesil at the jar.
6. For the winter, seal the tomatoes with sterile lids, turn the containers upside down until they are completely cooled.

Tomatoes in wet juice without otstu

Given the obviousness of the richness, you should not miss the opportunity to get an ideal snack according to all parameters by preparing tomatoes in wet juice without otto. When prepared in this way, tomatoes retain their fresh natural flavor, develop a slight piquantness and lack the balance of salt and zucchini. Behind the jars you can put the teeth of the chasnik or spices.

Ingredients:

• tomatoes – 2 kg;
• freshly prepared tomato juice – 1.5 l;
• salt – 1.5 tbsp. spoons;
• tsukor – 2.5 tbsp. spoons.

Preparation

1. To cook it manually, I will need a lot of juice.
2. Boil the tomato for 5 minutes, adding salt and zukor.
3. Place the tomatoes in jars, pour in juice, and cover with crackers.
4. Sterilize 20-liter containers, 30-liter containers, seal and wrap.

Tomatoes with aspirin without otstu for the winter

You can prepare salted tomatoes for the winter without heat with the addition of acetylsalicylic acid, which plays a preservative role, creating the necessary acidity, and will save the preparation from the influx of harmful bacteria. When saving containers from the cold, you can use one-time filling with rose brine.

Ingredients:

• tomatoes – 2 kg;
• aspirin – 2 tablets;
• salt - 1-1.5 tbsp. spoons;
• water – 1.5 l;
• greens, spices, chasnik.

Preparation

1. Place herbs, chasnik, spices and tomatoes in sterilized jars.
2. Pour dill over tomatoes.
3. After 20 minutes, add water and boil it from the sill.
4. Add aspirin to the jar and pour in boiling rosemary.
5. Seal the salted tomatoes with aspirin without otto, sunbathe upside down until cool.

Marinated tomatoes without citrus acid with citric acid

Enjoy preparing tomatoes without simmer for the winter with citric acid for relish with harmonious sourness. The additive ensures ideal preservation of snacks in the room without additional sterilization. Sweet bell pepper, cloves and parsley add a special piquantness to tomatoes.

Ingredients:

• tomatoes – 1.5 kg;
• citric acid – 1 teaspoon;
• salt – 1 tbsp. spoon;
• tsukor – 3 tbsp. spoons;
• water – 1 l;
• bell pepper – 0.5-1 pcs.;
• cloves – 2 pcs.;
• greens, spices.

Preparation

1. Place herbs, spices, peppers, cut into pieces, and add tomatoes in a sterile container.
2. Fill with dill for 20 hvilins.
3. Add water, boil with sill, zukr and citric acid, pour into jars.
4. Tomatoes are sealed for the winter without sap, and sunbathed until dry.

Licorice tomatoes for the winter without interest

Canned tomatoes without sugar with this recipe will please fans of licorice preparations. The quantity of zucchini can be changed or increased by selecting the proportions to suit individual needs. When you put a sliver of chili pepper in a jar, the appetizer adds a spicy touch.

Ingredients:

• tomatoes – 1.5 kg;
• salt – 2 tbsp. spoons;
• tsukor – 4-5 tbsp. spoon;
• water – 1 l;
• greens, spices.

Preparation

1. Place herbs, spices, and tomatoes near the jar.
2. Boil the rosemary with water, salt and cherries, pour it into containers.
3. Cover the dishes with cracks and sterilize 20 hvilins.
4. Seal licorice tomatoes for the winter without simmering and roast until dry.

Tomatoes with grapes for the winter without interest

Unprecedented relish comes from preparing marinated tomatoes without simmering with grapes for the winter. It is important to vikorize the berries of white or rye sour and sweet varieties. The natural acid that is contained in them ensures proper taste and preservation of the snack, and the preparation itself is supplemented with another savory natural component.

Ingredients:

• tomatoes – 1.2-1.3 kg;
• grapes – 300 g;
• salt – 1 tbsp. spoon;
• tsukor – 2 tbsp. spoons;
• water – 1 l;
• bell pepper – 1-2 pcs.;
• greens, chasnik

Preparation

1. Place peppers, herbs and herbs at the bottom of sterile containers.
2. Fill the jars with tomatoes and grapes.
3. Fill with dill for 20 hvilins.
4. Pour in water, boil with liquid and cucumber, and pour again into the jar.
5. Seal for the winter without otstu, wrap it up.

Tomatoes and apples for the winter without interest

The additional acidity of the preparation can be obtained from apples of similar sour and aromatic varieties. The ideal option would be Antonivka fruits. For one three-liter capacity you will need to place two medium-sized fruits. They can be cut in advance into large pieces, having removed the original boxes.

Ingredients:

• tomatoes – 1.5 kg;
• apple – 2 pcs.;
• salt – 3 tbsp. spoons;
• tsukor – 3 tbsp. spoons;
• water – 1.5 l;
• greens, peppers, spices, chasnik.

Preparation

1. Place herbs, spices, tomatoes and apples in a sterile jar.
2. Fill the ingredients with 20 pieces of sprinkling.
3. Pour in water, boil with liquid and cucumber, pour into a container.
4. Seal tomatoes and apples without otstu, sunbathe.

Tomatoes in jelly without otstu for the winter

Treat your loved ones and friends with an original and delicious appetizer prepared according to the following recipe. In this case, tomatoes without otto are preserved in a jelly filling, which is an effective way to complement the fruit when serving. Add a special taste to the jelly and tomatoes, add rings of tsibula and slice the chasnik, add to the jar.

Ingredients:

• tomatoes – 2 kg;
• tsibulya – 500 g;
• gelatin – 2 tbsp. spoons;
• salt – 2 tbsp. spoons;
• tsukor – 0.5 bottles;
• water – 1.5 l;
• crepe, parsley, chasnik, laurel, pepper.

Preparation

1. Place tomatoes in jars, topped with cibulite sprouts and sliced ​​chasnik.
2. Pour the gelatin into a bottle of water, then boil the rosemary, adding salt and zuccor.
3. Place the granules in a container and pour into jars.

Green tomatoes for the winter without interest

The fruits have not reached ripeness and can be preserved. The taste of the cooked product will enhance the culinary experience, adding a special piquantness, flavour, and freshness. With the correct implementation of simple and unsightly technology, the snack is well saved for the sake of the minds of the room.

Ingredients:

• green tomatoes – 2 kg;
• tomato juice – 1.5 l;
• salt – 2 tbsp. spoons;
• tsukor – 6 tbsp. spoon;
• aspirin – 2 tablets;
• cinnamon – 0.5 teaspoon.

Preparation

1. Place tomato greens into jars.
2. Pour the tomatoes with dill, swirling the fruits under the lid for 15 minutes each.
3. Boil tomato juice with cinnamon, curd and cinnamon.
4. They throw aspirin at the jar and fill it with tomato sauce.
5. Seal the green tomatoes without otstu, sunbathe until cool.

Tomatoes in slices for the winter without interest

Without asking for the next recipe, let us know the stagnation of great fruits, as they will not reach the jar at all. Tomatoes prepared in this manner retain their fresh taste and develop a slight piquantness. Add a special aroma to celery or basil leaves, placing them on the bottom of the containers.

Ingredients:

• tomatoes;
• water – 1.5 l;
• salt – 1 tbsp. spoon;
• chasnik, leaf celery or basilica.

Preparation

1. Place chopped chasnik and greens at the bottom of the jars.
2. Top with tomatoes cut into large slices.
3. Boil water from the liquid and pour into jars.
4. Sterilize 10-inch containers, seal and wrap.

Cold-process tomatoes for the winter without heat

Pickling tomatoes without heat with the following recommendations allows you to enjoy a savory, savory snack without heat treatment. This method is best served in a cold cellar or in a free place in the refrigerator; after finishing, the jars must be kept in the cold.

With a keen eye on preparing for the winter, gentlemen resort to numerous tricks, sometimes adding the most popular ingredients to a jar. One of these mysterious additives is the common aspirin, which is found in any home medicine cabinet. Vikoristannaya medicinal drug in canned food, which divided the gentleman into two camps, which are hotly disputed. Some people are happy to add aspirin to a jar of marinades, which are solid, so that such an ingredient gives the preparations a new, unique taste and aroma. Others are categorically against vikorstan when canning liquids, the residual stench may have a completely different meaning and such a warehouse is harmful for health. Even if it wasn’t there, taking an open jar of tomatoes with aspirin will make the household happy and hoarded, and some recipes will help you get used to preparing such marinades.

Tomatoes, canned with aspirin: simple and savory!

The simplest recipe that is gaining great popularity in the kitchens of rich households. The subtle, light aroma certainly brings back memories of summer days, and spring red tomatoes wonderfully complement the holiday table.

Ingredients:

• 9 liters of water (do not boil);
• 500 ml otstu;
• 320 g cucru;
• 290 g salt;
• greens (drop parasols, chron leaves and currants);
• aspirin;
• tomati (steel, hard).

Preparation:

1. After carefully simmering the tomato, dry the little bits with the help of a paper towel.
2. Add greens and aspirin to a container (for a capacity of 1 liter – 1 tablet).
3. Carefully fill the container with tomatoes, taking care not to spoil the fruit. Tom, having burst, it is better to wilt, so as not to turn into mush for the term saving.
4. Dispose of the water, sіl, otset, tsukor. Immediately fill the container with vegetables.
5. Close it up and put it upside down.

It is preserved until spring, otherwise it cannot be turned over.

"Wonder"

Canned tomatoes will be appreciated by all lovers of savory preparations in this recipe. Having prepared a small jar for testing, be sure to write down the proportions in a notebook, in case of doom, you will immediately have to prepare it again.

Ingredients:

• 2 l 500 ml water;
• 95 ml otstu (can be replaced with citric acid);
• 195 g cucru;
• 105 g rock salt;
• 2 kg 700 g tomatoes;
• greens (celera, crepe, parsley);
• 6 aspirin tablets.

Preparation:

1. Fill clean glass containers with your favorite greens and tomatoes.
2. Bring the marinade to a boil, adding spices and spices to the water.
3. Pour boiling marinade into the container with tomatoes, adding aspirin first (for a capacity of 3 liters - 1 tablet).
4. Cover the metal with caps and seal it until it’s completely destroyed.

"Summer Speck"

The combination of tomatoes with peppers and grapes is often used in many recipes; preservation is always popular due to the cheapness of the ingredients, the simplicity of the preparation and the amazing taste. You can create new, unexpected notes by adding aspirin.

Ingredients:

• 900 g of fresh tomatoes;
• 300 g grape berries;
• 400 g pepper (various varieties are better suited);
• 1 l 450 ml water;
• 25 g of salt (iodine is not recommended);
• 5 g pepper;
• 40 g for a chasnik;
• 50 g crop leaf;
• 2 tables aspirin.

Preparation:

1. Bring water to a boil.
2. While the water is boiling, thoroughly fill the containers with half-cut peppers (without the pods), grapes (you can use the stems at once), chameleon and tomatoes. Do not forget to place the leaves and aspirin to the bottom.
3. Add salt and pepper into the container with vegetables.
4. Carefully pour in the juice, seal tightly and deliver to the basement.

Smaragdova rossyp: canning green tomatoes with aspirin

It is recommended to use this type of canning with green tomatoes that are not ripe. The stench of the cans looks simply wonderful, and the taste is piquant, sweet and sour. Using this preparation, you can prepare a savory sauce for the meat, and you can serve it as a side dish. At the extreme end, you can simply sit at the table with a large batch of fresh bread and eat straight from the jar - it will still look delicious. Varto should appreciate that the marinade won’t go to waste either: the members of the government farm manage to prepare a new food dish.

Ingredients:

• 50 g each of hot and sweet pepper;
• 200 g carrots;
• 20 g for a chasnik;
• coriander, raspberry and cherry leaves, crepe;
• 50 g cucru;
• 1 kg 600 g of green tomatoes;
• 85 g otstu;
• 45 g salt;
• aspirin.

Preparation:

1. Prepare the vegetables first, thoroughly rinsing them with cold water.
2. Cut the tomatoes into large slices, and after removing the bolls, cut the peppers into large pieces.
3. Fill the container with herbs, a chasnik, slices of tomatoes, pepper pieces, and put aspirin in a binder (in a 1-liter volume, 1 pc.).
4. Boil the marinade by boiling water with salt and tsukor, adding ocet. Cool the bits.
5. Fill in glass containers. Clog it with plaquey crusts.

Don’t turn it over, it’s better to immediately take the container to the basement or put it in the refrigerator in the kitchen.

“Assorted”: recipe with zucchini, cucumbers and tomatoes

Intense relish, a garnished appearance in jars, a delicate aroma - all this can be said about preservation, in which various vegetables are deliciously eaten. Obviously, the main ingredient will be deprived of tomatoes; unless you add oranges and zucchini, I won’t prepare the zap. This miracle is preserved for a long time, in which aspirin is more active.

You can put 3 tablets on a jar of triliter preparation. Increasing the norm is not a good thing, but the taste and triviality of saving is not the same.

Ingredients:

• 870 g ogirki;
• 700 g zucchini;
• 920 g tomatoes;
• 200 g of tsibul (you can take chervona);
• aspirin;
• 65 g salt;
• seasoning (bay leaf, peppercorns, khronu leaf, chasnik, pepper);
• cherry and currant leaves;
• 980 ml water.

Preparation:

1. Look at the vegetables in advance. It’s not your fault to be in need of a lot of damage or zipsovannyh plots. Otherwise, the preservation is quickly sealed.
2. Green leaves can be placed in a bowl of cold, clean water for a year.
3. Place the spices and aspirin to the bottom of a container in a glass.
4. Peel the zucchini and cut into thick chunks. Since the stench is young, there is no need to clean it.
5. Place the vegetables carefully, and don’t forget to place the clock between them. It’s best to cut the zucchini into rings and put it in a jar.
6. There is no need to cook the marinade, just boil the marinade, immediately add salt and zuccor, and pour into glass containers.
7. After sealing, place the container with the tops down, leaving it in this position until completely cooled.

Dry salting method

For this type of canning you do not need raw materials, spices or a lot of spices. Tim is no less, the result is a marvelous weasel. Once the tomato harvest has been successful, you can quickly prepare it in a large wooden barrel. Tomatoes are stored in such containers for a long time, gradually developing a completely different taste. It’s no wonder that wooden containers have been popular for preserving vegetables and fruits since ancient times. Of course, if you want to prepare a few jars for testing, preferably large ones (3 or 5 liters).

Ingredients:

• a bucket of tomatoes;
• aspirin;
• 980 g salt.

Preparation:

1. The tomatoes are firm, with a thick skin. Use a fork first and prick the skin.
2. Place the tomato balls into a container, and gently pat the skin of the ball.
3. Put aspirin on your back. How much is needed? For whole fruits – pack (10 pcs.).
4. Place a container filled to the top with tomatoes, cover it with lids from the nylon, place a heavy weight on the barrel and cover the animal with the lid.

Now and how much to add aspirin for conservation

Many farmers often use aspirin to preserve vegetables for the winter. Such popularity of vegetables is due to their creation of an acidic medium, in which it is impossible for pathogenic bacteria to multiply, and vegetables can preserve their freshness for a long time.

Also, aspirin in conservation has immediate advantages:

• gives springiness to the sheep;
• with small doses, the taste of the twist does not infuse;
• when aspirin is added to a measured quantity, harm to the body is reduced to a minimum;
• allows you to store snacks without refrigeration.

In a jar with a volume of 1 liter, you should not add more than one aspirin tablet, and in a three-liter container - no more than 3.

To avoid the negative effects of aspirin on the human body, you cannot drink rosemary juice with vegetables (especially on an empty shell), and also regularly eat such snacks. Also, you should not overextend the dosage of aspirin until you have stopped taking aspirin for conservation. Obviously, we must adhere to the principle of saving such preparations, because aspirin is often converted into a phenolic compound, which is unsafe for human health.

Tomatoes with aspirin (video)

For smut in prepared preserves with added aspirin, you cannot guess its proportions. Just follow the twisted recipes, delight your loved ones with delicious marinades and enjoy the wonderful aroma of hand-cooked preparations.