Pickled sweet tomatoes "Favorite"

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Pickled sweet tomatoes Most favorite

Ingredients

Tomatoes
Salt 1 tbsp. l.
Sugar 200gr.
Vinegar 9% 80gr.
Spice peppercorns, bay leaf

Cooking method

  • This is our all-time favorite pickled sweet tomato recipe. I have been doing it according to my mother's recipe for 10 years already. Husband and son adore them and do not even want to try anything else!
  • So, put prepared tomatoes in washed 3-liter jars.
  • Pour boiled water and let stand for half an hour.
  • Drain the water. Pour 80g into each jar. vinegar.
  • Add the specified amount of salt and sugar to the drained water for each three-liter jar, boil, let it boil a little (about three minutes) and pour the tomatoes, roll up, wrap.
  • Bon Appetit!


Wiki
I confirm! The yummy is extraordinary. And no special seasonings are needed there. A very simple recipe. I can eat half a can at a time.
Asya Klyachina
And no dill or garlic is needed? At least for the smell? We must try, otherwise they are tired of the salty ones, no one eats.
fomca
Quote: Asya Klyachina

And no dill, no garlic? At least for the smell? We must try, otherwise they are tired of the salty ones, no one eats.

Asya Klyachina , nooo, nothing at all! Everything is done very quickly and the result is excellent! Try it!
kirch
She closed the jar of tomatoes. Once upon a time, very long ago, in the 70s of the last century, I was treated to tomatoes without any additives. I don’t know what the marinade was, I don’t remember the taste, I remember that I liked it very much (I liked it so much that I still remember it). Hope this is the same. Thanks for the recipe
Tatiana S.
Thank you,fomca, I love simple recipes
fomca
kirch , I hope you like the tomatoes!

Tatiana S.
,
Tatiana S.
fomca, have you ever tried to make these tomatoes with apple cider vinegar?
fomca
Quote: Tatiana S.

fomca, have you ever tried to make these tomatoes with apple cider vinegar?

No, I haven’t tried it, but I think that everything should be fine, you can do it on trial.
Tatiana S.
Thanks for the quick response. In general, I am not against ordinary vinegar, I always made preparations with it, I just now have an apple cider. I bought rye bread for baking, but I did without it, so it stands idle. I'll try both with him and with the usual one. I like sweet tomatoes very much. At one time, when I was growing my own, I rolled it with apple juice, also from my own apples. It was delicious.
fomca
Quote: Tatiana S.

At one time, when I grew my ...

Just about, their darlings went ... the beginning of the season ... tomato season!

Yes, I thought so, since they make tomatoes in apple sauce, then apple cider vinegar will do nothing wrong ...
Pilgrim73
Last year I covered tomatoes with apple cider vinegar, I didn't like it, there is a specific smell (IMHO).
Tatiana S.
Quote: Pilgrim73

Last year I covered tomatoes with apple cider vinegar, I didn't like it, there is a specific smell (IMHO).
Thank you, so let's refrain. I don't want to spoil a good recipe
fomca
Pilgrim73 , thanks for the hint and experience - we'll know!
LenaV07
I want to clarify about sugar ... For one 3-liter jar 200 grams of sugar, right? This is about 1.5 liters of water is obtained ...
fomca
LenaV07 , yes, exactly, 200 grams per volume of drained water from a three-liter can ...
Pilgrim73
fomca, I closed five liter jars according to your recipe today. At first I tried the marinade and thought it would be oversweetened, but when I poured it into the jars, the vinegar balanced the sweetness.I really liked the marinade to taste, so I have no doubt that the tomatoes will turn out super !!! Thanks for the recipe !!!
fomca
Pilgrim73 , to your health !!! I hope you will not be disappointed with the taste of tomatoes in winter !!!
izvarina.d
fomca, well done for showing this recipe!

Girls, I confirm! The tomatoes are delicious. If I can put it that way, then they taste exactly tomato (tomato). Nothing extra.
I also love their pickle, it tastes very similar to tomato juice.
I'm right when I say fomca ?
fronya40
Great. Only here it is also cool to put parsley, dill and bell peppers. Then there's the smell - mmmmm and very beautiful.
fomca
Quote: izvarina.d


I also love their pickle, it tastes very similar to tomato juice.
I'm right when I say fomca ?

The brine is delicious, well, like everyone else ...

Quote: fronya40

Only here it is also cool to put parsley, dill and bell peppers. Then there is the smell, mmmmm and very beautiful

Beautiful, then beautiful, but all these additives strongly aromatize and clog the taste, I would not do it, and then it's your business!
nakapustina
fomca, but can they be stored at home?
fomca
nakapustina Yes, you can, you used to live with your parents in an apartment, I also made tomatoes according to this recipe.
nakapustina
Thank you
Galk @
went to the kitchen taking the recipe
fomca
Quote: Galk @

went to the kitchen taking the recipe

Galk @
, I hope everything goes well and you like the tomatoes!
Svetta
I made 4 cans according to this recipe, for trial, my husband loves sweet tomatoes sooooo much. Banks marked "from Fomka". I will wait for winter.
fomca
Shine, Thank you for your trust - I hope very, very much !!!!
ilga
And I rolled up a three-liter jar for a test, forgot to prick them, the skin burst after 2 hours, well, okay, it will be more convenient to eat
I put another pod of hot pepper.
fomca
ilga , yes, you can pierce the skin, and also my mother does not immediately pour boiling water and brine, but gives it a couple - three minutes to cool down ... I hope you did it, but about the pepper - a matter of taste !!!
Altusya
Sveta, and I also made your tomatoes
I screwed up the truth a little. I did not do it in 3-liter cans, but took three 800 gram ones. Well, I levanula vinegar in each 80 grams. ... I think it’s not even that. I ran and looked in Temko yo mayo! and let's pour out most of the cans until it is filled with brine. Well wax, I think there should be a normul.

Oh, this math
fomca
Altusya Olya, in general, I have never done such small jars, either in 2 or 3 liters. I hope everything worked out for you! I am waiting for you in the winter with a report!
RybkA
I will try your recipe this year, I will not even add any spices, in general I will not retreat a single step
fomca
RybkA , of course try it, I think you will like tomatoes!
mother
thanks for the recipe, I made some jars too. I really liked that it was not necessary to sterilize the cans (y) I also want to close the zucchini in this way, what do you think will work?
Albina
A GREAT RECIPE - and I always use it. VERY NON-FROZEN
RybkA
In general, the tomatoes are wrapped up, but I'm thinking .... why did they burst with me? I pricked them all with a needle ... maybe a little? Maybe I pushed it tightly into the jar (I close the tomatoes whole for the first time)?
Albina
Quote: RybkA

In general, the tomatoes are wrapped up, but I'm thinking .... why did they burst with me? I pricked them all with a needle ... maybe a little? Maybe I pushed it tightly into the jar (I close the tomatoes whole for the first time)?
RybkA, don't worry, you won't notice these little things in winter. But what tomatoes - you will lick your fingers!
fomca
Quote: RybkA

In general, the tomatoes are wrapped up, but I'm thinking .... why did they burst with me? I pricked them all with a needle ... maybe a little? Maybe I pushed it tightly into the jar (I close the tomatoes whole for the first time)?

Yes, it's okay that they burst. I already wrote how my mother does it .. let the boiled water stand for a couple of minutes without a lid, and then pours the tomatoes in the jar. ... But I also often have this, maybe from the tomato variety of envy, there are also thin skin!
RybkA
And I also have this question ... how long should tomatoes be wrapped up? Until the most complete cooling? Or is there enough time? For example, 24 hours?
Moskvichk @
I also used to do it without spices and herbs. Very very! the recipe was "3-3-3-3" 3-liter jar, 3 tablespoons of salt, 3 tablespoons of sugar, 3 tablespoons of vinegar! Easy to remember
Luysia
I prepared two jars for testing. The most difficult thing was to resist putting the spices in the jar.
fomca
Luysia, I'm glad that we used the recipe, I'm looking forward to winter ... and your taste!

Quote: RybkA

And I also have this question ... how long should tomatoes be wrapped up? Until the most complete cooling? Or is there enough time? For example, 24 hours?

RybkA, quite to a warm state, for example, made it at lunchtime, wrapped it in the basement in the morning, well, or .. on the shelf!
RybkA
Quote: Luysia

I prepared two jars for testing. The most difficult thing was to resist putting the spices in the jar.
aha! That's for sure! I still could not resist and made a couple of cans of spices, because to say for comparison
mother
but for some reason one jar of mine has deteriorated: (now I am worried about others.
fomca
Quote: mom

but for some reason one jar of mine has deteriorated: (now I am worried about others.

Did you do everything correctly according to the recipe? I don't understand how it can get spoiled, in the same place with vinegar? Did you make a bookmark in 3-liter jars?
mother
Yes, everything is according to the recipe, I just did it in liter cans.
fomca
Well, and how did they deteriorate, acidify, blow up? In general, I have never done it in liters, maybe there was not enough brine for them? After rolled up, the brine in the cans decreased?
mother
they turned cloudy and the lid was swollen, there was enough brine, but in any case there is my mistake somewhere, because there is a lot of vinegar in the recipe, so they definitely had to stand.
fomca
I think so too, there was a flaw somewhere, I have never had any incidents with such tomatoes!

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