Prep time
15 min.
Cooking time
1 h. 45 min.
Serves
12
Cuisine
Ukrainian
Difficulty
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About this recipe
Pickled tomatoes with vinegar are among the most beloved homemade preserves, always finding their place on the winter shelf. These tomatoes combine the pleasant tartness of vinegar, a subtle saltiness, and the characteristic aroma of spices, creating a bright, balanced, and very "wintery" flavor. Thanks to a well-chosen marinade, such tomatoes keep perfectly even until the next season, without losing their shape, color, or richness. This preserve is versatile: pickled tomatoes make an ideal accompaniment to potatoes, meat dishes, homemade sausages, or pilaf. They are served at festive tables alongside other pickles, added to vegetable platters, or simply enjoyed as a tangy condiment for hot dishes. This is precisely the recipe that brings back the scent of summer in the middle of winter – simple, reliable, and always successful.
Ingredients list
Total ingredients: 16
Serves:
Tomatoes - 2 kg
Sweet pepper - 4 pcs.
Onion - 4 pcs.
Garlic - 8 clove
Hot chilli pepper - 1 pcs.
Currant, cherry or horseradish leaves - 4 pcs.
Dill Umbrellas - 4 pcs.
Dill stems - 4 pcs.
Allspice - 12 pcs.
Coriander seeds - 2 tsp.
Seasoning Mix of peppers - 2 tsp.
Cloves (buds) - 4 pcs.
Water - 3 l
Medium salt - 100 g
Sugar - 200 g
Table vinegar (9%) - 100 ml
Nutrition facts
Serves:
🥓
Fat
36г
🍚
Carbohydrates
453г
🥩
Proteins
45г
🔥
Kcal
Daily values
Preparation steps
Step 1
The marinade in this recipe is enough for 4 jars of 1.5 liters, 3 jars of 2 liters, or 2 jars of 3 liters. If you wish to preserve more, simply multiply the ingredients accordingly. Prepare the vegetables for canning. Sort through the tomatoes and wash them thoroughly. Peel the onions and garlic cloves. Wash the bell peppers, cut them in half, and remove the seed core. Wash the hot peppers and slice them into thin rings.
Step 2
Wash the greens. Cut the horseradish leaves and dill sprigs into large pieces.
Step 3
Sterilize glass jars for preservation using steam, an oven, or a microwave. At the bottom of each jar, place dill umbrellas and sprigs, horseradish leaves, blackcurrant, apple, cherry, and bay leaves. Add 0.5 teaspoon of a pepper and coriander seed mixture to each jar. Put in 3 peppercorns of allspice and 1 clove bud.
Step 4
Place 1 onion, 1 sweet pepper, 2 cloves of garlic, and 2 rings of hot pepper into each jar.
Step 5
Fill the jars with tomatoes, packing the vegetables in tightly.
Step 6
Prepare the marinade. Pour 3 liters of water into a deep saucepan, add sugar.
Step 7
Add coarse rock salt to the marinade. Stirring until the sugar and salt are completely dissolved, bring the marinade to a boil.
Step 8
Pour boiling marinade over the vegetables in the jars. Cover them with sterilized metal lids (do not seal!), wrap them in a blanket, and leave for 20 minutes.
Step 9
After the specified time, drain the marinade from the jars back into the pot. It is convenient to use a nylon lid with holes for this purpose.
Step 10
Add 9% table vinegar to the pot. Stir, and bring the marinade to a boil again.
Step 11
Pour the prepared marinade over the tomatoes in the jars. Cover the jars with lids and seal them with a seaming machine. Turn the canned goods upside down, wrap them in a blanket, and leave them until completely cool.
Step 12
Store pickled tomatoes for winter in a dark, cool place.
Step 13
Spicy and fragrant canned tomatoes are perfect with side dishes, meat and fish, and are a true adornment of any festive table! Enjoy your meal!
Enjoy your meal!
Follow the instructions step by step