Marinated tomatoes

Marinated tomatoes with horseradish

This recipe is unusual in that instead of vinegar, the sour juice of gooseberry is used to prepare the marinade. To prepare marinated tomatoes with horseradish in the juice of gooseberries, we need:

• 
  4 kg of tomatoes


• 
  600 ml of gooseberry juice


• 
  200 grams of horseradish root


• 
  200 g of sugar


• 
  60 g of salt

Mine tomatoes and pinched a fork from the sidestems. The root of the horse radish is carefully washed, scraped with a knife, and then cut into strips or slices. We put tomatoes and horseradish in pre-sterilized jars.

Salt and sugar are bred in two liters of water, we add juice of gooseberry. Bring the marinade to a boil and pour the tomatoes. After three filling we roll up the jar.

Read also how quickly to pickle tomatoes.

Spicy marinated tomatoes

These tomatoes are very spicy and spicy. Fans of unusual taste should like. To pickle the tomatoes in this way, in addition to the tomatoes proper, we will need:

Per one liter jar

• 
  8 peas of black pepper


• 
  4 peas of sweet pepper


• 
  2 bay leaves


• 
  1 onion


• 
  2 tablespoons of calcined vegetable oil

For marinade

• 
  15 peas of black pepper


• 
  15 buds of a carnation


• 
  5 bay leaves


• 
  3 tablespoons salt


• 
  2 tablespoons vinegar

Put the spices on the bottom of a liter jar. My tomatoes and cut in half (it is best to take fleshy dense fruits). Onions are cleaned and cut into rings. We put the tomatoes in the cans cut down, interlacing with onions.

We prepare marinade from a liter of water, vinegar, salt and spices. Bring it to a boil, pour hot marinade tomatoes with onions, cover the jars with caps and sterilize for 10 minutes.

We pour in each jar a calcined vegetable oil, change the lids to other (necessarily sterilized) and roll up the jars. Keep pickled tomatoes in a dark cool place.

Marinated tomatoes with onions

These pickled tomatoes have an original taste due to an unusual sweet and sour marinade. For their preparation we will need such ingredients:

• 
  2 kg of tomatoes


• 
  500 g shallots or shallots


• 
  125 g of sugar


• 
  100 ml of 25% acetic essence


• 
  3 bay leaves


• 
  2 tablespoons salt


• 
  2 tablespoons mustard seed


• 
  1 tbsp. black peppercorns

For marinating it is better to take away solid small red tomatoes. We wash them, puncture them with a toothpick, salt them and put them in a cool place. Onions are cleaned.

We prepare marinade from a liter of water, acetic essence,seasonings (bay leaf, mustard seed, black pepper) and sugar. Bring the marinade to a boil, put onions and cook for about ten minutes. Strain the marinade.

We put the tomatoes and onions in cans with layers, pourwarm marinade and put in a cool place. After three days, merge the marinade, again bring it to a boil, cool and pour the tomatoes (they must be covered with marinade completely). Sterilize and roll up the jars.

Marinated tomatoes with pepper

The original recipe - tomatoes, pickled withdifferent kinds of pepper (red and green bitter pepper and black pepper-peas). To prepare marinated tomatoes with pepper, we will take the following products:

• 
  2.5 kg of tomatoes


• 
  10 peas of black pepper


• 
  2 tablespoons Sahara


• 
  1 tbsp. salt


• 
  1 incomplete st.l. vinegar


• 
  1 pod of green bitter pepper


• 
  1 pod of red bitter pepper


• 
  1 parsley root with greens


• 
  1 celery root


• 
  a little cloves

Sterilize the three-liter jar. We wash in warm boiled water tomatoes, bitter capsicum, celery, parsley. We put vegetables in a jar, there also add black pepper and cloves.

We prepare marinade from two liters of water, salt, vinegar and sugar. Bring the marinade to a boil. With a hot marinade, pour the tomatoes in the jar and let it stand for five minutes.

Then carefully drain the brine into a saucepan and againbring to a boil. Again, pour the vegetables with brine and immediately roll the jar with a previously boiled lid. We put the jar upside down to cool down.

Bon Appetit!