Good afternoon, my reader. Pickled tomatoes are a dish known to everyone for a long time. However, there are several recipes that will surprise even the gourmet. The main thing in them is the correctly added garlic.
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A few simple tricks
For tomatoes with garlic to be good, you must remember the following:
- The fruits must be ripe. Canned green tomatoes are a completely separate dish.
- Tomatoes should not be damaged.
- Only whole fruits are pickled correctly. If you cut large ones so that they go into the jar, they will become limp. It is better not to pickle too large, but put it on lecho or juice.
- Three-liter cans are traditional, but liter or one-and-a-half bottles are much more practical.
The right spices for tomatoes
The flavor of pickled tomatoes depends on the added spices. Therefore, in addition to garlic, you should put:
- currant or cherry leaves.
- horseradish leaves and root;
- parsley;
- dill;
- basil;
- tarragon.
The list is incomplete - if you wish, you can add other spices to taste, or do without one of these.
Delicious tomatoes with garlic
Well, now let's move on to specific recipes.
Quick snack
The quickest way to marinate tomatoes with garlic is to take:
- 300 g of tomatoes;
- sunflower oil - about 100 ml;
- garlic - 4-5 cloves;
- black pepper - 1-2 peas;
- parsley and dill - as much as you like;
- salt and sugar - in the same way: add to the marinade until it becomes tasty for the cook;
- other spices are optional.
The appetizer is prepared like this:
- Tomatoes are cut into thin circles.
- The garlic is peeled and crushed through a press.
- The greens are finely chopped with a knife or in a blender.
- A marinade is prepared from oil, salt, sugar.
- Garlic, herbs and pepper are added to the marinade. Everything is vigorously mixed.
- Tomatoes are poured with the prepared marinade and left in the refrigerator for at least half an hour.
- After half an hour, you can serve it to the table.
"Southern" tomatoes with garlic
Required:
- 2 kg of tomatoes;
- garlic - 1.5 heads;
- Bay leaf;
- cloves;
- black pepper (not ground);
- food vinegar (9%);
- dill;
- ground pepper;
- salt.
The amount of spices and salt depends on the taste.
This dish is prepared like this:
- In the washed tomatoes, indentations are made with a knife in the form of a funnel. It is best to cut from the side where the stalk was.
- Garlic teeth are inserted into the grooves. If the cloves are large, they can be cut lengthwise.
- At the bottom of cooked and sterilized jars, spices are placed first, then tomatoes.
- Prepare the marinade by adding salt to boiling water. Pour boiling marinade over tomatoes in jars.
- Wait 15 minutes and pour the marinade into a saucepan.
- Add vinegar to the brine, bring to a boil again.
- Pour the tomatoes with boiling marinade with vinegar.
- Cork the jars, turn them over and wrap them with a blanket until they cool.
"Vkusnyashka"
This recipe requires:
- 1.5-2 kg of tomatoes;
- 1.5-2 heads of garlic;
- vinegar;
- salt and pepper;
- spices to taste.
Prepare like this:
- Add a spoonful of food vinegar and spices to boiling water. What and how much depends on desire and taste.
- The garlic is peeled. Each clove is cut into about 4 pieces.
- The washed tomatoes are placed in sterilized jars up to the neck.
- Garlic is added at the rate of 4 chopped cloves per 1 liter of can.
- Banks are filled with boiling marinade and left for 15-20 minutes.
- The cans are then rolled up and placed under a blanket until they cool.
- The finished dish is stored in a dark place: it can ferment and explode under direct light.
Tomatoes stuffed with garlic
The list of ingredients here depends on taste - the principle of cooking is important.
The dish is prepared like this:
- Greens are taken. The bigger, the better. At least one horseradish root and one medium-sized carrot are required.
- The tomatoes are washed and cut from the side of the stalk. It is not necessary to cut to the end: both halves, like a book, should be connected with the skin.
- Carrots and garlic are cut into not very thin slices and put inside the tomatoes.
- A layer of greenery is placed on the bottom of the washed and sterilized jars, and tomatoes are placed on top. They must be placed so that the contents of the "books" do not fall out.
- Banks are filled with boiling marinade: per liter of boiling water 1 tbsp. a spoonful of salt, the same amount of sugar and 70 ml (3 full and one filled for 2/3 tablespoons) of 9% vinegar.
- The cans are rolled up and left to cool under the covers. Store in a dark place.
"Tomatoes under the snow"
The name of this dish is due to the fact that a mixture of mustard powder and ground garlic settles in jars on tomatoes and really looks like hoarfrost or rime.
It will require:
- tomatoes;
- at least 2 heads of garlic;
- 1 tablespoon of vinegar for each liter of cans;
- greens to taste;
- marinade (for 1.5 liters of water - 100 g of sugar, 1 tbsp. spoon of salt, 1 tbsp. spoon of dry mustard powder).
The dish is prepared like this:
- At the bottom of the sterilized jars, a layer of chopped greens is laid, on top - tomatoes and a little more greens.
- Mash the garlic with a crusher or blender into a homogeneous gruel.
- Pour boiling water over the fruits.
- Prepare the marinade. To do this, put salt, sugar and mustard powder in boiling water in the above proportions.
- After 3-5 minutes, drain the water from the cans, add vinegar and 1 tbsp each. a spoonful of garlic mass per 1 liter of volume.
- Pour the boiling marinade over the tomatoes.
- Cork, cover with a blanket and let cool for 24 hours.
Banks can then be deposited.
Original articleand many other materials, you can find on ourwebsite.
Read about recipes for zucchini for the winter in the following article:Zucchini: recipes for the winter