Almost every housewife prepares pickled tomatoes for the winter and, as a rule, add additives to the marinade, for example, bell pepper. You can preserve tomatoes in different ways. For example, in a spicy marinade or its own juice. But in today’s recipe for pickled tomatoes, in addition to tomatoes, we suggest using red bell peppers.
This combination will add incredible flavor nuances to winter preparations, making pickled tomatoes and peppers an excellent accompaniment to any meat dish. We promise that your tomatoes for the winter will be very tasty!
You can wrap pickled tomatoes in jars of different sizes. Both 3 liter and liter jars, pre-sterilized.
The composition of the marinade may vary depending on personal preferences, but it is recommended to adhere to the proportions specified in the recipe when preparing.
According to the cooking method, pickled tomatoes are prepared without sterilization or jars filled with tomatoes in a larger container are sterilized for 20 to 40 minutes. Our selection of recipes contains only marinade options without sterilization, which means preparation will take a little time.
How to cook “Tomatoes with bell peppers for the winter”
Prepare the ingredients for making tomatoes and peppers.
Wash the dill, horseradish leaves, currants and cherries. Sterilize the jars and place horseradish leaves on the bottom.
Add currant leaves, dill and cherry leaves.
Add peeled garlic.
Wash the tomatoes. Wash the bell pepper, peel and cut into small pieces. Place tomatoes and peppers in jars. Pour boiling water over and let stand for 20 minutes. Then pour the water into the pan and let it boil again. Then pour boiling water over it a second time. Let it stand again for 15-20 minutes and pour the water back into the pan.
Before pouring boiling water into the jars for the third time, put salt, sugar and vinegar into the jars. For one liter jar you will need: 1 tablespoon of salt, two tablespoons of sugar, 1 tablespoon of vinegar.
After you pour the tomatoes and peppers for the third time, roll up the lids on the jars. Turn the top upside down and cover with a blanket or blanket. Keep it this way until the jars cool completely. Store canned food in a cool place.
Marinated tomatoes with sweet peppers for the winter
Well, now I begin the cooking process itself. It's not difficult at all. Cut everything up and put it in a jar, and pour it with the sweet and salty marinade. Only everything needs to be done in a certain sequence. So let's do all these steps. I cut the bell pepper into large strips. It can be cut into rings and half rings. As anyone likes.
Peeled garlic cloves cut into slices. If they are small, you can cut them in half.
I put leaves, dill, parsley, garlic and peppercorns in a sterilized jar. Horseradish and cherry leaves were cut into small pieces. Dill umbrellas and parsley sprigs were divided into inflorescences and leaves. This way they will give more of their juices and taste to the marinade.
I prick the tomatoes in several places in the area of the stalk so that they do not burst upon contact with boiling water. 3-5 such injections are enough.
You can make injections with a sharp toothpick, a pin or a pointed match. I used a plastic knitting needle.
I place the tomatoes tightly in the jar, trying not to damage them. There are voids left in the container. We will need them for pepper.
I fill the empty spaces with strips of bell pepper. Of course, it would be more convenient to do this in half rings. They are smaller. But I like how he cuts it this way.
I pour cold filtered water over the vegetables. If you don’t have a filter, you can use regular flow water. Cover with a lid and leave for 10 minutes.
Then I pour the infusion into a saucepan. To be on the safe side, I add another half glass of water, taking into account that it will evaporate. I put it on the stove. And bring it to a boil over high heat.
Then slowly and carefully pour boiling water over the vegetables. It is better to pour water so that it falls on the pepper or into the voids. Not recommended for tomatoes. They can burst under a stream of boiling water. Cover with a lid and leave for 10 minutes to warm up.
After 10 minutes, drain the water into the pan. And again I boil over high heat. After boiling, I let the fragrant liquid cook for another 2-3 minutes.
I pour boiling water over the vegetables in the jar again. Cover with a lid and leave for five minutes for the final infusion and heating.
After 5 minutes, pour the liquid into the pan. Add sugar and salt. In my case, I took a little more than half a tablespoon of salt and one and a half tablespoons of sugar. I stir until they dissolve. I put it on the stove and bring it to a boil over medium heat. After boiling, I boil for another 3-4 minutes.
I pour the finished marinade into a jar. I pour the broth to the very top. I leave a little space for the vinegar.
I add vinegar. I took one teaspoon of this solution. I have some space left. I fill it to the brim with the remaining marinade.
Well, now the most important step remains. Using a seaming machine, I screw the lid tightly. If the solution gets on the outside of the jar, you need to wipe it with a damp, warm sponge or cloth moistened with hot water.
I turn the can of preserved food upside down. I cover her warmly with a thick terry towel. I leave it like this until it cools completely.
After 5-6 hours our seaming had already cooled down. Here she is, our beauty. Now it can be sent to the shelf with other winter preparations.
In the winter months, her turn will come. It will also delight us with its delicate pickled taste and fragrant brine. And by the way, moderately sour. And the vegetables will be eaten with pleasure. The peppers are crispy and the tomatoes just melt in your mouth. Wow, pleasure! It would be winter soon enough to enjoy some tasty treats. How do you pickle tomatoes? Share in the comments.
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Marinated cherry tomatoes with cherry plum - recipe
Rinse the cherry tomatoes and pierce each fruit with a needle. After piercing the tomatoes, there is a high chance that the skin will not burst during the canning process. Choose firm tomatoes for this recipe. You can use cream tomatoes.
Wash the cherry plum and remove spoiled fruits. Rinse the greens.
Thoroughly sterilize the jars with steam in advance along with the lids. It is convenient to close such small tomatoes into half-liter jars. I opened the jar and ate it in one or two sittings. When a large jar is opened with a preparation, it sits in the refrigerator for a long time. Place dill, parsley and red basil on the bottom of the jar.
Pour tomatoes mixed with cherry plum into a jar. If you take 1 part of tomatoes, then take 0.5 parts of cherry plums.
Add a few cloves of garlic and sprigs of dill to the jar. Fill a jar of tomatoes with boiling water. Cover the jar with a lid and leave for 10 minutes. Drain the water, then fill it with boiling water again and keep it covered for 5 minutes.
Now pour the water into a bowl, add salt and honey. Cook the marinade for 3 minutes, add wine vinegar. Wine vinegar is added to these tomatoes, which is not as concentrated as ordinary table vinegar, because cherry plum has its own natural acid. Honey can be replaced with sugar.
Pour the honey marinade over the tomatoes and cherry plums and seal the jar. Cover with a towel until completely cooled upside down. Marinated cherry tomatoes with cherry plum
ready. You will definitely like canned cherry tomatoes in apple juice.
