Marinating vegetables is a favorite form of preparation for most housewives.
It is distinguished by ease of preparation and freshness of taste.
Each house has its own recipes: from simple tomatoes, flooded with water, to a multi-stage culinary creation, supplemented with leaves of currant, cherry, walnut, mustard, bell pepper and other components.
Ready-made tomatoes are fragrant, juicy, and sometimes even crispy. Such an appetizer can both complement hot side dishes and become an independent dish.
Spicy tomatoes for the winter: basic principles
The basis of the recipe for the sharp tomatoes for the winter is the same. For their preparation will require:
• tomato fruits: both standard tomatoes and cherry tomatoes;
• hot pepper of different varieties;
• garlic;
• "umbrella" of dill;
• salt;
• sugar;
• boiled water.
The principle of cooking is as follows:
1. Rinse and clean the fruit.
2. Boil the jars.
3. Cut tomatoes and other vegetables that are provided for in the recipe.
4. Put the ingredients in the jar. Add sugar, salt, pepper, put garlic in proportions according to the recipe.
5. Boil water, pour it into jars.
6. Turn the cans with the lids fixed and set to cool, covering with a blanket.
Spicy tomatoes for the winter: "Classics of the genre"
With this recipe for harvesting tomatoes, the culinary experience of most housewives begins. Subsequently, experimenting with different additives, you can get new tastes of this "folk" snack. In the classic version, "winter" tomatoes go well with meat and potatoes.
Ingredients:
• fruits of tomatoes of medium size - 2 kg;
• onions - 600 g;
• carrots - 1 pc.;
• garlic - several heads;
• Bulgarian pepper - 1 pc .;
• red hot pepper - 2 pcs .;
• dill, parsley (fresh or dried);
• sugar - 80-100 g;
• sea salt - 50 g;
• peppercorns, cloves, vinegar to taste;
• water - 1 liter.
Cooking method:
1. Cut the stem of the tomato. To remove sweet pepper septa and seeds.
2. Cut the remaining vegetables into circles, hot pepper - into strips, sweet - into rings.
3. Clean the jars by sterilization.
4. Lay all components to the top. Add parsley to vegetables.
5. Boil the water and fill the filled jars. Then cover with lids and do not touch for half an hour. After - pour the marinade into one pan, boil and boil again. The resulting brine is again poured into banks and allowed to stand again.
6. Drain the water in a common container, put dry pepper, cloves of cloves. Salt and sweeten. Boil again. In the final, pour the vinegar and finally fill the cans.
7. After seaming, leave them upside down before they cool. Cover with a blanket or large towel.
8. It will be possible to open and eat tomatoes almost immediately, but for perfect readiness it is better to let them brew properly.
Spicy tomatoes for the winter "Gorloder"
Perhaps the most vigorous recipe for this cold appetizer. It is recommended to try the finished product in small portions and, at least, with bread. It is not necessary to heat-treat the ingredients; therefore, it is necessary to store tomatoes in the refrigerator.
Ingredients:
fleshy, almost overripe tomatoes - 1 kg;
bitter pepper (preferably red) - 1-2 pods;
garlic - to taste;
dry pepper, salt.
Cooking method:
1. Wash the fruits, wipe and with pepper. Lovers of tomato "tear out the eyes" can use hot pepper, without removing it from the seeds.
2. Finely chop the garlic with a knife or squeeze it through the garlic.
3. All components are thoroughly mixed. Add salt and dry pepper.
4. Expand on banks and store.
Korean style hot tomatoes for the winter
This recipe uses green, not yet ripened tomatoes. They make a spicy snack on the table. The peculiarity of the recipe is that the tomatoes are ready in half a day, so they can be eaten almost immediately, but can be preserved for the whole winter. Keep ready salad need in the refrigerator.
Ingredients:
green unripe tomatoes - 1 kg;
garlic - a few cloves;
dry pepper - half a spoon;
sweet pepper - 2 pcs. medium size;
vegetable or olive oil - 2 tbsp. spoons;
salt, vinegar, sugar, greens - to taste.
Cooking method:
1. Rinse all component snacks. Clean up Cut the tomatoes in large pieces, everything else - in strips. Grate the garlic or crush it with the help of the garlic.
2. Put all components in a common container, salt, pour vinegar, add sugar and vegetable oil. To stir thoroughly.
3. Arrange on banks. If you intend to eat immediately, you can simply wash and dry them first. If the snack will be stored for a long time, the jars must be sterilized.
4. Close the lids of polyethylene and refrigerate. After 8 hours, Korean spicy tomatoes are ready for winter.
"Basil hedgehogs" from sharp tomatoes for the winter
According to this cooking technology, garlic cloves are stuck in tomatoes whole from all sides. Ready tomatoes, really, remind hedgehogs. Moreover, it is best to use small fruits or a variety of "cherry", then the finished dish turns out to be really bright and mouth-watering. You can not use too ripe or overripe tomatoes, because after a rupture of the skin, they simply hesitate and lose their shape.
Ingredients:
tomatoes - 2-3 kg depending on the desired number of cans;
garlic - 2-3 cloves on each tomato;
fresh basil - 5-6 leaves;
celery (for an amateur);
salt, sugar, vinegar to taste.
Cooking method:
1. Tomatoes rid of dirt and dust, dry.
2. Cut the cloves of garlic into strips, the thinner the better.
3. In each tomato, make several punctures with a sharp object (you can use a toothpick) and stick chopped garlic into the holes.
4. Process half-liter jars with steam. Arrange the leaves of basil and celery. Place the tomatoes inside and pour boiling water. Let it brew for a quarter of an hour.
5. Pour the water back, boil and repeat the procedure again. After the second time add vinegar to the brine. Fasten the lids and cool.
6. Ready tomatoes can be stored at room temperature. If the water in the banks becomes cloudy, it is most likely that the juice has leaked. It will not affect the taste properties of the finished product.
Pickled green spicy tomatoes for the winter
Green tomatoes have a special taste. In combination with tarragon, garlic and pepper, they make an aromatic savory snack that can equally well decorate a festive table and complement the daily menu.
Ingredients:
• tomatoes - 5 kg;
• parsley - 50 g;
• dill - 50 g;
• tarragon - 50 g;
• garlic - 400-500 g;
• horseradish root (optional);
• salt - 300-350 g;
• leaves of black chokeberry or currant;
• peppercorns.
Cooking method:
1. Tomatoes bust, cut the stem. Divide each fruit into two parts, but do not cut it to the end - the filling will subsequently be added inside.
2. Finely chop the tarragon and other herbs with a knife, and push the garlic in the garlic. To mix everything. Shredded horseradish helps to enhance the sharpness of taste.
3. The resulting mixture, stuff the tomatoes - about 1 teaspoon for each fruit.
4. Stuffed tomatoes put in a bowl. This can be either a single wooden barrel or glass container. As you fill the leaves with cherry leaves or currants. Add ground pepper.
5. Separately, prepare the brine: boil water, pour salt into it and cool.
6. Cold pickle pour tomatoes to immerse them. Close the lid and put a small load on it.
7. Leave the room. After a week, rearrange in a cool and dark place. You can leave pickled hot tomatoes for the winter without rolling up the cans. They are stored no worse than sauerkraut.
Sun dried spicy tomatoes for the winter
Not everyone will decide to dry tomatoes at home, although in fact there is nothing complicated in this recipe. The peculiarity is that such tomatoes are poured not with brine, but with olive oil. Therefore, the finished dish is rather a delicacy than a familiar snack. They should be consumed in a small amount - both in pure form and in combination with meat on a sandwich.
Ingredients:
• tomatoes (the desired amount);
• salt, pepper - 3 parts, sugar - 5 parts;
• basil;
• garlic;
• balsamic vinegar;
• olive oil. His choice should be taken especially carefully. The better it is, the tastier the meal will turn out.
Cooking method:
1. Cut the tomatoes in half. It is better to choose fleshy fruits, then in the finished product there will be something to chew.
2. Prepare a mixture of salt, sugar and pepper in the specified ratio.
3. Arrange the halves of tomatoes on a baking sheet and sprinkle with the resulting mixture.
4. Turn on the oven and wait until the temperature is set at 120-130 degrees. Place baking sheet for 4-5 hours.
5. Cut basil and garlic into small pieces. Pour them with olive oil.
6. Put the dried tomatoes in glass jars, add a mixture of greens there, drip balsamic vinegar and top up with oil.
7. Remove to cold storage.
Green spicy tomatoes for the winter in adjika
A dish of double spiciness - after all, hot seasonings can be added both to adjika, which here acts as a sauce, and to rub them with the tomatoes themselves. At the same time, if it is reasonable to use pepper and seasonings, even children will eat such preparations.
Ingredients:
• green fruit - 4 kg;
• red tomatoes - 500 g;
• dill, celery and any desired greens;
• sweet fresh pepper - 400-500 g;
• hot fresh pepper - 300 g;
• garlic - 300g;
• hops - suneli - a tablespoon;
• vegetable oil, coarsely ground salt.
Cooking method:
1. The first thing you need to cook adjika. Peppers, red tomatoes, garlic scroll in a meat grinder, add seasoning.
2. Cut green tomatoes into pieces. If the fruits are small, then in half. Stir adjika and tomatoes, place the pan on a small fire and simmer. First let the mixture boil, then reduce the heat and keep on it for another 20 minutes. At the end put dill and parsley.
3. Prepare jars and lids.
4. Arrange the stewed tomatoes and gravy in banks and roll up.
5. Leave upside down until completely cooled.
Spicy tomatoes for the winter with walnuts
This is a real "tomato light", and walnuts will add to it a pleasant bitterness. In this type of harvesting, the tomatoes are not laid entirely, but ground in a meat grinder. The recipe does not include heat treatment, which allows you to save a maximum of valuable substances. The finished mixture looks like adjika, however, it has an original taste. If the tomatoes are too sharp, then when served, they can be mixed with sour cream.
Ingredients:
• large ripe fruits of tomatoes - 1-2 kg;
• walnuts - 20 pcs .;
• red hot pepper - 2 pcs .;
• a few pieces of sweet pepper;
• horseradish root - for an amateur;
• garlic to taste;
• parsley, dill and other herbs to taste;
• Vinegar 9% - one or two tablespoons;
• vegetable oil, granulated sugar, coarse salt - 2-3 teaspoons.
Cooking method:
1. Rinse all vegetables and herbs. Peel the tomato peel from external defects. Walnuts peel.
2. Grind everything in a meat grinder. Salt and pepper. Pour vinegar if desired.
3. Spread the resulting mixture in jars and put in a dark and cold place.
Spicy tomatoes for the winter: tricks and tips
1. The main ingredient that gives an acute taste to tomatoes is pepper. It can be both red and green. Choosing one or another variety, you can adjust the sharpness of the finished snack. The most burning red varieties. When processing such pepper emits fumes, from which it perspires in the throat, and sometimes tears appear. Open flames (such as a gas burner) will help reduce the concentration of vapor in the air.
2. Cutting red hot peppers is best done with thin rubber gloves. Some varieties are so sharp that they can cause burns in sensitive skin. In any case, traces of pepper can remain on the fingers, and if they hit the mucous membrane (for example, if you accidentally rub your eyes), you can cause an unpleasant reaction.
3. A dry mix of peppers or chopped horseradish helps to add a spicy dish. And cut - grated carrots and apples. These ingredients can be added to any recipe to achieve the desired concentration of taste.
4. In the water for pouring, you can add 2-3 tablets of aspirin. It helps brine to maintain transparency and freshness throughout the shelf life. This ingredient does not give an extraneous taste, in addition, it protects the cans from “exploding”.
5. In those recipes where the tomatoes should remain intact, it is better to use young dense tomatoes without damaging the skin. Then they will not fall apart even after interacting with boiling water.
6. Among all varieties, the leaders in terms of strength, juiciness and shelf life are Minusinsk and Abakan tomatoes.
7. In cases where heat treatment of hot tomatoes for the winter is not required, washed vegetables and herbs should be dried. Wipe them preferably with paper towels. If the bank is raw water, it can trigger the fermentation process.
8. Salt for blanks is better to take large.
9. You can increase the shelf life of tomatoes if you use cans of 0.5 liters.
