Moldavian pickled tomatoes. Pickled tomatoes with grapes for the winter in Moldavian, recipe with photo

11.05.2023 Bakery

Favorite vegetable dish of Moldavian cuisine. Every good housewife tries to prepare this wonderful snack for the winter. Givech can include any vegetables that you have on hand. Each vegetable gives a special taste and aroma to the finished dish. I prefer givech in this combination.

Ingredients

Eggplant-1kg.
Bulgarian pepper-500g.
Carrot-300g.
Onion-500g.
Tomatoes-1.5 kg.
Vegetable oil.
Freshly ground pepper.
Salt.

Three cans of 1 liter were obtained from the indicated amount of ingredients.

STAGE 1

We wash the eggplants, cut them into cubes of about 2 x 2 cm, salt and leave for 15-20 minutes so that the bitter juice comes out.

STAGE 2

Wash the peppers, remove the seeds and cut into cubes like eggplant.

STAGE 3

Peel the onion, finely chop and fry in vegetable oil until soft.

STAGE 4

Peel the carrots, grate on a coarse grater. Add the carrots to the onion, stir and fry for 5-7 minutes. Put onions and carrots in a deep saucepan or cauldron, cover with a lid.

STAGE 5

In the same pan, fry the peppers in vegetable oil. We fry until half cooked. We shift the pepper to the onion and carrots.

STAGE 6

Rinse eggplant with cold water, squeeze and fry in vegetable oil until half cooked. Transfer the eggplant to a saucepan with the vegetables.

STAGE 7

Pour the tomatoes with boiling water for 1 - 2 minutes, then salt the water and pour over the tomatoes with cold water. We peel the tomatoes from the skin and scroll through the meat grinder.

STAGE 8

Let the tomatoes simmer for 10-15 minutes.

STAGE 9

Add tomatoes to vegetables, salt and pepper to taste, mix and bring to readiness over low heat or oven.

STAGE 10

We put the hot givech into hot sterilized jars, tighten the lids, turn the jars over, wrap them in a thick blanket and leave to cool completely.

BON APPETIT!

tomatoes 2-2.2 kg.
quiche-mish grapes 400-500 gr.
garlic 8 cloves,
chili pepper 1 pc.
allspice 2 tsp
salt 1 dessert spoons, per jar
sugar 2 dessert spoons, per jar
vinegar essence 1 coffee spoon per jar.

Marinade for 2 liters:

currant leaves, cherries,
dill umbrellas.

Moldavian pickled tomatoes with grapes for the winter - recipe with photo:

We wash tomatoes, grapes, carefully place them in pre-sterilized jars.

We clean the garlic. We cut the cloves into thick plates or into 2 parts along. Put in banks. Add peas of allspice and a couple of rings of chili pepper.

Pour 1 dessert spoon of salt and 2 dessert spoons of sugar into each jar.

We cook the marinade. At the bottom of the pan we put currant leaves, cherries, a couple of dill umbrellas. Boil for 5 minutes on low heat.

Pour the marinade into jars and set to sterilize in a cold oven. Turn on 150 degrees. We sterilize 15 minutes from the moment of boiling. Carefully remove the jars with a kitchen towel. Carefully. Don't get burned! Add vinegar essence.

We roll up our jars of tomatoes using a special key.

We turn the jars on the lids. We cover with a warm blanket. We leave pickled tomatoes with grapes under a "fur coat" for a day. Now you can transfer our jars to a place for permanent storage for the winter.

You can store them both in the cellar and in the pantry at room temperature. Enjoy your meal! And have a nice winter.

Before describing the recipes themselves, let's take a closer look at such a favorite and familiar vegetable for us.

Useful properties of tomatoes

Tomato is an annual, less often a perennial herb from the nightshade family. The name of the plant is Italian and means "golden apple". Tomatoes grow in open ground and in greenhouse conditions, on loggias, balconies and even on the windowsills of city apartments.

The nutritional value of tomatoes, depending on the variety, is 18-31 Kcal / 100 g.

Vitamins and antioxidants: Organic acids: Nitrogenous constituents

xanthophylls up to 0.16 mg,
vitamin C, up to thirty-nine milligrams,
vitamin B2, up to six milligrams,
antioxidant lycopene, over seven milligrams,
carotene, more than half a milligram,
folic acid, more than a milligram,
pectin, about 0.1%,
fiber, up to 1%,
b-carotene one milligram,
vitamin B1, in some varieties - more than a milligram.

wine,
amber,
apple,
oxalic,
lemon.

albumen,
nuclein,
glutamic acid,
globulin,
histidine,
arginine,
lysine.

The composition of tomatoes also includes salts (more than half a percent) of iron, sodium, potassium.

Lycopene gives the tomato its characteristic color. It also serves as a good preventive measure that reduces the risk of heart and blood vessel disease, prostate dysfunction, certain types of cancer, and other diseases. An interesting fact is that this substance is best absorbed from tomatoes that have been thermally processed.

The rich chemical composition of tomatoes helps to use them in medicine, as a health food to replenish vitamins and mineral salts in the body. Tomatoes contain alkaloids that have a great effect on the human body, but alkaloids are rare in their pure form, mainly in combination with sugars, forming glycosides.

Who benefits from tomatoes?

Tomatoes are useful for overweight people with various diseases of the gastrointestinal tract, heart and blood vessels. They normalize metabolism and salt metabolism in the body. Due to the high content of purines and oxalic acid, tomatoes are not recommended for people with kidney and liver diseases, arthritis or gout.

Picking tomatoes

Tomatoes should be harvested in dry weather. To extend the shelf life, they are sorted by size and placed in small boxes in one or two layers. It is important to remember that the larger fruits ripen first.

Storage conditions for tomatoes

In general, in the absence of mechanical damage, healthy tomatoes are stored quite well. However, the temperature and humidity conditions for storing tomatoes, different in terms of maturity, are very different.

For long-term storage of green tomatoes, it is necessary to maintain the temperature at the level of 10-120C, and the humidity of at least 85%. Under these conditions, green tomatoes can be stored for up to a hundred days. Deviation of the humidity level from the norm greatly reduces the shelf life of such tomatoes.
Important! Green tomatoes stop ripening when the temperature drops to 1-20C.
The milky degree of maturity in tomatoes occurs when, in addition to the characteristic color, the fruits reach the size normal for a particular variety and have developed seeds. Such tomatoes have a very thin peel, which is easily mechanically damaged, as a result of which the entire fruit begins to rot. Therefore, it is best to store them in the same container in which they were placed during cleaning.
Important! The longest stored tomatoes of milk maturity, which were plucked from young bushes. Tomatoes harvested in autumn lie much less.
Brown tomatoes have a light green color with a pinkish tinge at the top of the fruit. The optimal storage temperature for them is 4-60C and humidity 85-90%.
Fully pink tomatoes are stored at a temperature of 0-20C and a humidity of 85-90%, however, they lie much worse than tomatoes of earlier degrees of maturity.
Ripe red tomatoes keep in the refrigerator for about a month. The optimum temperature for them will be 0-20C and humidity 85-90%.
Important! Excessive air humidity leads to the formation of rot and mold on the stalks.

Tomatoes that have been subjected to low temperatures (up to 30C) and frosts are not subject to storage.

Salting tomatoes

Tomatoes can not only be canned, but also salted. As a container for this, glass and enameled containers or wooden barrels are perfect. Tomatoes of almost all varieties and with varying degrees of ripening, both green and fully ripe, are suitable for pickling. The only exceptions are very large, overripe, diseased or damaged tomatoes.

Tomatoes of different varieties and all degrees of maturity are suitable for canning. Below are the most "delicious", in our opinion, recipes.

Recipe 1. Tomatoes in a jar

You will need: In a glass jar to taste:

ten liters of pure water,
250 grams of salt
mustard powder - 250 g,
sugar - half a kilogram;

cherry leaves,
a few cloves of garlic
hot and bell pepper,
dill greens,
a few bay leaves
horseradish leaves and root.

Cooking:

Wash the tomatoes, put them in a jar, sprinkle them evenly with bell and hot peppers, cherry leaves, garlic, dill, bay leaves, horseradish root and leaves. Pour the brine into the flask so that it overflows. Close the container tightly. The dish will be ready for winter.

Recipe 2. Tomatoes in mustard

For the marinade you will need:

water - ten liters,
a glass of salt,
fresh mustard - a glass,
sugar - a glass.

Cooking:

Wash the tomatoes and put them in jars. Don't add spices. Dissolve salt, sugar and mustard in cold water and pour tomatoes with this cold brine. Close the jars with nylon lids and put in a cold place. Important! Tomatoes of any degree of ripening are suitable for this recipe, only overripe tomatoes are not suitable.

Recipe 3. Pickled tomatoes

For the brine you will need:

one glass of water and vinegar,
salt - half a teaspoon,
granulated sugar - ¼ cup,
cinnamon, cloves, pepper.

Depending on the number of tomatoes, the amount of ingredients for the brine can be proportionally increased.

Cooking:

Select medium-sized, best oblong plum-shaped tomatoes. Wash them and put them in jars. Prepare the brine, boil and cool it. Pour the tomatoes in the jar. Important! If after a couple of days the brine becomes cloudy, it must be drained into a saucepan, boiled, cooled and pour the tomatoes again.

Recipe 4. Georgian pickled tomatoes

You will need:

kilogram of green tomatoes,
walnuts - ¾ cup,
garlic - 7-10 cloves,
chili pepper - half a pod,
coriander seeds - one teaspoon,
dried mint - one teaspoon,
dried basil and tarragon, half a teaspoon each
table vinegar - ¾ cup.

Cooking:

Wash small unripe tomatoes and pour boiling water for 20 minutes. Grind garlic, nuts and pepper, mix and crush in a mortar. Then squeeze the juice and pour it into a separate container. With the squeezed mixture, mix coriander seeds, basil, mint and mix thoroughly with vinegar. Remove the tomatoes from the water, cut into four parts and put in jars in layers, laying the spicy mixture between the tomatoes. Tamp everything a little and add the squeezed juice. Close jars and remove from heat and light. After a few days, the tomatoes will turn yellow and can be eaten.

Recipe 5. Moldavian pickled tomatoes

For the brine you will need:

liter of water,
60 grams of salt and sugar.

three to four cloves of garlic
sweet and hot peppers
Bay leaf,
a tablespoon of vinegar.

Cooking:

First we lay the spices, and on top - the washed tomatoes. Pour boiling marinade three times, keeping tomatoes in it for ten minutes. For the third time, pour vinegar into the marinade and roll up the jars.

Important! To prepare tomatoes in Moldovan style, it is better to take brown fruits.

Recipe 6. Tomatoes marinated with mustard

table salt - 35-40 g,
sugar - 60-70 g,
liter of water,
table vinegar - 120-160 milliliters.

mustard, seeds - 1 tsp,
bay leaf - two pieces.

Cooking:

From the beginning, you need to put spices in the jar. Then fill the jar with tomatoes of the same size, about the same degree of maturity. Pour hot brine on top. Important! Pasteurize at 850C:

half-liter jars for 15 minutes,

Recipe 7. Polish Canned Tomatoes

For the brine you will need:

water - 0.8 liters,
sugar - 80-100 g,
salt - 60-80 g,
a few bay leaves
garlic - two or three cloves,
onions - two or three pieces.

Cooking:

Wash small tomatoes and place in jars. Boil the marinade, then put bay leaves, garlic cloves and small or chopped onions in it. Fill with brine. For canning, it is better to take tomatoes that are firm and not overripe. Important! Pasteurize at 850C:

half-liter cans for fifteen minutes,
liter and 2-liter jars - twenty to thirty minutes.

Recipe 8. Polish pickled green tomatoes

For brine you will need: In a liter jar:

water - 0.8 liters,
table vinegar - 200-300 milliliters,
granulated sugar - 50 g,
a few bay leaves.

kilogram of green tomatoes,
salt - 40-60 g,
one hundred grams of onions.

Cooking:

Prepared clean tomatoes cut into slices and put in a ceramic container. Sprinkle with salt and add chopped onion. Mix carefully. Leave for a day. Then drain the juice using a sieve or colander. Place the tomatoes and onions for three minutes in a hot marinade, then remove and put in jars. Important! Pasteurize at 850C:

half-liter jars for a quarter of an hour,

Recipe 9. Green Pickled Tomatoes

liter of water,
salt - 60-100 g,
sugar - two hundred grams,
table vinegar - 700-900 milliliters.

a couple of bay leaves
allspice - up to 15 peas,
black pepper - up to 15 peas,
dried chili pepper - ten grams,
onions up to 100 g

Wash green, but not small tomatoes and cut into circles up to a centimeter thick. Finely chop the onion. Put tomatoes together with onions in an enameled container, add cold pickle and put in a cool place for six to eight hours. Then, pour the marinade into another pan, and put the tomatoes and onions in jars “up to their shoulders”. Boil the brine and pour over the tomatoes in jars. Important! Pasteurize at 85 C:

half-liter jars for a quarter of an hour,
liter and two-liter jars - twenty to thirty minutes.

Recipe 10. Bulgarian salted vegetables

For brine you will need: In a jar:

salt - 60 grams,
liter of water.

one kilogram of green tomatoes, cucumbers, white cabbage and carrots,
bell pepper - 1.7 kg,
parsley, greens - 250 g,
some celery and dill.

Cooking:

Wash small tomatoes. Free the head of cabbage from sluggish leaves and cut into 6-8 pieces. Wash the medium fleshy pepper and pierce it in several places near the stalk. Wash and clean carrots. Wash small cucumbers.

Put half of the coarsely chopped greens on the bottom of the salting container. Then lay the vegetables in layers, and as the last layer - greens again. Pour in cold salt water. Put a circle on top and put under oppression. Soak vegetables for two to four days in a room, and when fermentation begins, transfer to the cold. Vegetables can be served at the table after twenty days.

Tomatoes with mint

For a three-liter jar:

1.7 kg tomatoes

1 bunch mint

10 allspice peas

For the marinade: per 1 liter of water

60-70 g salt

2 hours, spoons of 80% acetic acid

Cooking

At the bottom of the jar, lay mint leaves and peppercorns, followed by tomatoes, which must be chopped from the side of the stalk. Prepare the marinade, boil and pour the contents of the jar 2 cm below the neck. Sterilize 40 minutes, roll up.

Tomatoes "lady's fingers" with grapes

Ingredients

For a three-liter jar:

1.6 kg ladyfingers tomatoes

young vine leaves

20 grapes

5 black and allspice peas

2-3 garlic cloves

For the marinade: per 1 liter of water

1 st. a spoonful of salt

2 tbsp. spoons of sugar

1 teaspoon vinegar essence

Cooking

Put half of the grape leaves, garlic and peppercorns on the bottom of the jar. Next, lay the tomatoes, interspersed with grapes. Pour boiling water for 3-5 minutes, let stand. Drain the water into a saucepan, prepare a marinade based on it. Cover the tomatoes with the remaining leaves and pour over the boiling marinade. Seal tightly.

Ingredients

For a three-liter jar:

2 kg small tomatoes

1 red bell pepper

4-5 dill umbrellas

10 currant leaves

1 head of garlic

1 horseradish root

For brine: per 1 liter of water

1.5 st. spoons of salt

1.5 st. spoons of sugar

Cooking

Line the bottom of a barrel or a sterilized jar with currant leaves, lay tomatoes on top, alternating with garlic cloves and horseradish pieces, place dill umbrellas on top. Dissolve the salt and sugar in warm boiled water and pour the room temperature brine over the tomatoes. Leave to ferment for 2 days, covered with gauze and removing the foam. Then close, rearrange in the cold and wait 3 weeks until ready.

Crimean tomatoes

For a three-liter jar:

2 kg tomatoes

1 st. a spoonful of dry mustard

1 horseradish root

1 teaspoon black pepper

3-4 bay leaves

dill greens

For brine: per 1 liter of water

4 tbsp. spoons of salt

Cooking

Put bay leaves, chopped horseradish root, peppercorns on the bottom of the jar. Put the tomatoes next, sprinkling them with mustard powder. Cover with dill greens. Fill with room temperature brine. Let it wander under gauze without oppression for 2 days, then rearrange the jar in the cold, covering it with a plastic lid.

Ural style tomatoes

Ingredients

For a three-liter jar:

2 kg tomatoes

2 pickled apples

1 head of onion

5-6 cloves

5-6 allspice peas

For brine; for 1 liter of water

3 art. spoons of salt

3 art. sugar legs

Cooking

Cut soaked apples into slices, onions into rings. Put cloves and peppers on the bottom of the jar, tomatoes on top, alternating with onions and apple slices. Boil water, prepare the brine, cool and pour over the tomatoes. Let stand warm for 2-3 days, removing foam, under oppression. Then cover with a plastic lid and place in the refrigerator.

Tomatoes in Ukrainian

Ingredients

For a three-liter jar:

2 kg tomatoes

2 heads of garlic

1 bunch of green celery

10 cm celery stalk

5-6 young dill umbels

For brine: per 1 liter of water

2 tbsp. spoons of salt

3 art. spoons of sugar

Cooking

Place the celery greens in the bottom of the jar. Top with tomatoes, garlic cloves and chopped celery stalk. Boil water, prepare brine. Cool to a temperature of 50-60 ° C and pour the contents of the jar. Cover with gauze, put oppression and leave to ferment for 3 days, removing the foam. When it stops fermenting, cover with a plastic lid and put the jar in the cellar. Tomatoes will be ready in a month.

Green tomatoes in Belarusian

Ingredients

For a three-liter jar:

2 kg green tomatoes

1 head of garlic

1 bunch of parsley and dill

1 teaspoon black peppercorns

For the marinade: per 1 liter of water

3 art. spoons of salt

1 hour, a spoonful of vinegar essence

Cooking

Cut tomatoes into halves. Put half of the greens on the bottom of the enameled pan, place the prepared tomatoes, peppers and garlic cloves on top, cover with the remaining greens. Pour warm brine and leave under oppression for 3 days at room temperature. Pour in the vinegar and place in the refrigerator, covered with a lid. The tomatoes will be ready in a week.

Stavropol style tomatoes

Ingredients

For a three-liter jar:

2 kg tomatoes

5 horseradish leaves

3 young dill umbrellas

1 horseradish root

5 cloves

5 allspice peas

For brine: per 1 liter of water

3 art. spoons of salt

3 art. spoons of sugar

Cooking

Put the tomatoes in a prepared jar, interspersing with horseradish leaves, cloves, pepper and pieces of horseradish root. Dissolve sugar and salt in water and pour the contents of the jar with cold brine. Soak the tomatoes, covered with a thick napkin, at room temperature for 4-5 days without oppression, then put the finished tomatoes in the refrigerator.

Tomatoes "July"

Ingredients

For a three-liter jar:

2 kg green tomatoes

1 head of garlic

1 carrot

1 head of onion

1 tsp black peppercorns

3 bay leaves

For the marinade: per 1 liter of water

1.5 st. spoons of salt

6 art. spoons of 6% vinegar

Cooking

Prick the tomatoes from the side of the stalk. Cut carrots into slices, onions into half rings. Put prepared onions and carrots, peppers and bay leaves in a jar, place tomatoes on top. Fill with hot water, drain after 5 minutes. Prepare a marinade based on this water, pour the contents of the jar. Sterilize 45 minutes and roll up.

Tomatoes with grapes for the winter

Moldovan cuisine is modest and unpretentious. She does not shine with a list of some incredible spices and exotic ingredients. Turkish, Bulgarian, Hungarian, Romanian cuisines played a huge role in the formation of Moldovan cuisine.

Moldova has been awarded a mild climate and fertile soil. As a result, a huge amount of vegetables and fruits are included in the food. Thanks to their exquisite combinations, amazing Moldovan dishes are in the world. Today we will consider a recipe for one of them - tomatoes with grapes for the winter.

Moldavian pickled tomatoes with grapes will take their rightful place both on the festive table and in a quiet family circle. Grapes will give tomatoes a special, refined, incomparable taste and aroma.

Pickled grapes are great to use in salads. sauces, gravy. As a side dish for fish, game. It is also chic to use pickled grapes when decorating a festive table, to decorate dishes.

Cuisine: Moldavian
Cooking method: on the stove, in the oven.
Food preparation time: 20 minutes.
Cooking time: 1 hour.
Servings Per Container: 2 L.

For the preparation of pickled tomatoes with grapes for the winter in Moldova we will need:

electric or gas stove,
oven,
sharp knife,
cutting board,
pot,
jars with a volume of 1 l. 4 things.
lids 4 pcs.
seaming key,
warm blanket for coat

tomatoes 2-2.2 kg.
quiche-mish grapes 400-500 gr.
garlic 8 cloves,
chili pepper 1 pc.
allspice 2 tsp
salt 1 dessert spoons, per jar
sugar 2 dessert spoons, per jar
vinegar essence 1 coffee spoon per jar.

currant leaves, cherries,
dill umbrellas.

Moldavian pickled tomatoes with grapes for the winter - recipe with photo:

We wash tomatoes, grapes, carefully place them in pre-sterilized jars.

We clean the garlic. We cut the cloves into thick plates or into 2 parts along. Put in banks. Add peas of allspice and a couple of rings of chili pepper.