Tomatoes recipe with aspirin without otto. Tomatoes with aspirin for the winter - recipes that impress with their simplicity and relish. Pokka recipe with photo

"Tomatoes with aspirin - a delicious herb, proven by centuries!?" - One of the names of the recipe, which I accidentally found on the Internet...

Wait, what could be more delicious, but it has been verified by centuries?

Poshukovik sees masa posilan - recipes “overturned by centuries” of citrus-tomatoes-cabbage, prepared with aspirin.

There is already a lot of aspirin asthma, and before the flu... “aspirin for fever” or “rosesol for the head” is fashionable, overused and... scary, which is not safe.

I don’t understand these people who can can tomatoes and cucumbers and add aspirin to a jar. Should I add aspirin to tomatoes? Should we take better care so that the jars don’t swell or become unstable? Surely this official cares a lot about the health and health of his children?

Over 5,000 people per month use the Yandex search system to search for the following recipes: tomatoes with aspirin, tomatoes with aspirin for the winter, tomatoes with aspirin recipe...

People, is it okay? Food products have a lot of wasteful additives, barberries and emulsifiers, the environment is rotten, the body absorbs a lot of toxins, there are few antioxidants taken... Children are sick steadily... I'll send you a lot of sheets with complaints by e-mail help children who often get sick... What about aspirin? ??

It’s just that maybe you don’t yet know or feel about such concepts as Reye’s syndrome or aspirin-induced asthma?

Guys - it’s really not safe! Scientific articles about aspirin-induced asthma or about Schluk virus… about the deadly disease “flu + aspirin”… about RHEAYE syndrome… – so many!!!

Children with aspirin are sick with fever, high fever, gastrointestinal infections and influenza have a high risk of Reye's syndrome, and who doesn't know, brain and liver damage!

Read on! “The frequency of people (aspirin-induced asthma) among all patients with bronchial asthma is 9-22%, otherwise up to 40%,” “good old aspirin,” which has been sold since 1899, is not safe for anyone, as it provokes asthma. Because of this, as I have already said above, Reye’s syndrome (most often affects children under 12 years of age) is to blame!!!, it is ototoxic (loss of hearing)…

In fact, on many forums, satisfied mothers tell how tasty they are, how garni tomatoes come out, and how their husband and children love these tomatoes...

Some people write that there is no harm from aspirin or acetylsalicylic acid! Is this information information? Why is there no harm?

The drug itself has instructions for use without any contraindications and side effects!

What is not enough? You are not sick people, which is what aspirin is called, for the sake of goodness and prolongation of life! What about aspirin in tomatoes???

And if a child gets sick, just because they eat these tomatoes and aspirin are not out of the body, what then?

Adje rizik is tall, isn’t it scary?

Please, think! Just call everyone and think! Information!

Health to you and your children!

When the time comes to start preparing vegetables for the winter season, then all gentlemen begin to choose the most delicious and delicious recipes for canning.

Our favorite thing to do is remove juicy cucumbers and tomatoes from jars, and you just don’t want to overcook them. Having harvested a great harvest of tasty tomatoes, I want to try different varieties of their canning. With one of the recipe revisions, you can prepare tomatoes with aspirin for the winter.

Aspirin in cooking

Aspirin tablets can be taken without any problems at any pharmacy kiosk. And we called vikoristuvat yogo, as a remedy for a headache or toothache. Once upon a time, the housekeepers decided to use it to preserve vegetables instead of their father.

Aspirin (acetylsalicylic acid), due to its properties, does not allow bacteria and microorganisms to multiply, and also gives the vegetables an extraordinary taste and makes them crispy. Tomatoes with aspirin will not cost you a lot of money, but the quince product will impress you with its deliciousness.

Aspirin, which began to appear in the fifties of the 19th century, is now available in various forms of release and enters the warehouse of other brands. However, for culinary purposes, a preparation without any other additives is only suitable. It is important to remember that the use of aspirin in its original form is strictly prohibited. We must not forget that aspirin is a medical drug that has side effects in humans.

How to use aspirin for preservation

When preparing tomatoes with aspirin, it is important to follow a few basic principles. For example, when following recipes, you need to take tablets without gelatin coatings, acetylsalicylic acid in a powder-like form. The quantity is determined based on the capacity of the containers in which the salting is prepared.

Aspirin is added only after completion, before you begin your stay. Bring the liquid containing the preparation to a boil.

And although the recipe for cooking tomatoes with aspirin is a rich source of food from the housewife, one cannot help but appreciate the fact that the result is even more delicious, and after re-testing the recipe will sparkle with new notes over time.

Preparing tomatoes with aspirin

There are many recipes for preparing canned tomatoes, and we now know the most popular ones.

The recipe was given so simple that you can follow it and prepare the tomatoes with aspirin for the winter. And cans of garni can be saved near the apartment. For one 3-liter container we need:

Cold way

Here is another simple recipe for preparing tomatoes using the cold method. For this we need a couple of kilograms of dried spring tomatoes, cibulin, one bell pepper, a couple of chasnik cloves, celery greens. To make the cob, wash all the vegetables thoroughly, chop the pepper, zucchini and celery, and place them in balls with the tomatoes and crops. Open a flask of salt, add 2 tablets of aspirin to a flask of cold water and pour in the dried vegetables. Close the jar with a lid and place it on a splint of hot water. The tomatoes in this recipe will be ready in a few months.

Dry recipe from Syllu

Another original way to prepare tomatoes with aspirin. This time there is no need to prepare the marinade, since the recipe is based on the dry method. Tomatoes are ready to soak in wet juice and preserve their fruits as much as possible. However, you will need to take a little salt (for 10 kg of tomatoes there is close to a kilogram of salt). In a large-sized bowl, place the tomatoes carefully, first pricking them with a fork, drain them and add the root and chasnik. Place 2 aspirin tablets in a container and place on the vegetables to prevent them from cracking. In just a month you will see a very tasty result.

Having tried various recipes for preparing tomatoes with aspirin, you will definitely get the best and most delicious taste, delighting your loved ones.

• 7 liters of water;
• 2 bottles of tsukru;
• 1 bottle of salt;
• 2 bottles of otstu;
• bay leaf, peppercorns;
• chasnik, krip, tsibulya pivkiltsy;
• aspirin (acetylsalicylic acid) tablets.

Method of preparation

1. This recipe for filling 7 liters of water yields about five 3-liter cans.
2. Boil water, add zukor, salt, bay leaf and peppercorns. When everything comes to a boil again, pour in the ocet and remove from the heat. This marinade needs to be cooled and thoroughly cooled.
3. Take an hour to prepare the tomatoes and jars: shake and dry. Place the prepared tomatoes in a dry, clean jar and drop aspirin tablets into the jar - 1 tablet per 1 liter jar.
4. When everything is ready, pour cold marinade into the jars, cover with nylon caps and place in a cold place. Tomatoes can be tasted already a week before, but the smell will be ready in 2-3 weeks.

warehouses

• tomatoes;
• greens (parasol dill, chron leaf, currant leaves);
• aspirin tablets.

For the marinade:

• salt – 300 g;
• tsukor – 300 g;
• ocet 9% - 0.5 l;
• water – 10 l.

Method of preparation

1. Wash the tomatoes and dry the bits. Place herbs and an aspirin tablet at the bottom of sterilized jars (1 aspirin tablet per 1 liter).
2. Fill the jars to the top with tomatoes.
3. Prepare the marinade: dilute salt, zuccor and citrus in cold water, then pour it over the tomato jars.
4. Roll up the lids and turn the jars upside down.
5. The tomatoes in this recipe will be ready for use in about three days. If the jars are not collapsed and turned over, then the tomatoes can last until spring.

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!