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These tomatoes, as in the photo, are strong, with dense skin, small in size and oval in shape - an excellent example for home canning. These tomatoes are good at, and they are also just made for pickling. It would seem that it is difficult to prepare a marinade for vegetables - there are only three ingredients: vinegar, salt and sugar. However, there are many different recipes and they differ in the proportion of the main components and the variety of spices. I am glad that I can offer you my recipes for pickling. There are two of them here - with vinegar and citric acid.

• tomatoes 1.8 - 2 kg
• garlic 4-5 cloves
• black peppercorns 10 pcs
• cloves 5 -7 pcs
• dill umbrellas 2-3 pcs
• horseradish leaves 1-2 pcs
• bay leaf 1-2 pcs
• cherry leaves 3-4 pcs
• the tip of the hot pepper

If it is problematic for you to find horseradish, cherry and currant leaves, you can do without them. Dill umbrellas can be replaced with 1 tsp. dill seeds, which, like other spices, can be bought at the supermarket.

In a jar with tomatoes, you can put slices of carrots, parsnips, bell peppers, apples, plums.

Marinade with vinegar

You will need: (for 1 three-liter jar)

• salt 2 tablespoons
• sugar 3 tablespoons
• water 1.5 liters

Marinade with citric acid

You will need: (for 1 three-liter jar)

• salt -1.5 tablespoons
• sugar - 3 tablespoons
• water - 1.5 liters

It is not necessary to sterilize the jars and lids; it is enough to wash the cans of soda well, and pour boiling water over the lids.

Preparing pickled tomatoes for the winter is much easier than inexperienced housewives might think. Follow the recipe recommendations and you will get the best results!

Step-by-step photo recipe for cooking:

Wash the jars thoroughly. Prepare the spices- they can be rinsed with cold water. Peel the garlic. If you are adding carrots and parsnips, peel, wash and cut into thin slices.

Wash tomatoes that are dense, whole, without damage or cracks and discard them in a colander so that the water is glass. I prick each tomato with a toothpick near the stalk (not deep 5-6 punctures). This is to prevent the tomatoes from bursting when you pour boiling water over them.

Place the spices at the bottom of the jar.

Lay the tomatoes on top.

Fill the jar steep boiling water all the way to the top and cover, leave on 10 minutes to warm up the tomatoes.

After 10 minutes, drain the water into a saucepan, cover the jar of tomatoes with a lid and prepare the marinade. For both cucumbers and tomatoes, I always prepare the marinade in the water that I pour the vegetables with to warm it up, because a lot of aromas from herbs, spices and garlic have already come out into it.

Add to drained water salt and, bring everything to a boil.

Pour over the tomatoes boiling brine, add directly to the jar acetic (or citric) acid and close immediately with a seamer. Turn the jar upside down and wrap it in a blanket until it cools completely (usually for a day). After a day, we unfold the cans of tomatoes and put them on the shelf in the pantry for storage.

Pickled tomatoes. A short recipe.

You will need: (for 1 three-liter jar)

• tomatoes 1.8 - 2 kg
• garlic 4-5 cloves
• black peppercorns 10 pcs
• allspice peas 5-7 pcs
• cloves 5 -7 pcs
• dill umbrellas 2-3 pcs
• horseradish leaves 1-2 pcs
• bay leaf 1-2 pcs
• cherry leaves 3-4 pcs
• black currant leaves 3-4 pcs
• the tip of the hot pepper

Marinade with vinegar

You will need: (for 1 three-liter jar)

• salt 2 tablespoons
• sugar 3 tablespoons
• acetic acid 70% 1 dessert spoon
• water 1.5 liters

Marinade with citric acid

You will need: (for 1 three-liter jar)

• salt - 1.5 tablespoon
• sugar - 3 tablespoons
• citric acid - 1 teaspoon
• water - 1.5 liters

Wash the jars thoroughly. Prepare the spices - you can rinse them with cold water. Peel the garlic. If you are adding carrots and parsnips, peel, wash and cut into thin slices.
Wash the tomatoes and discard them in a colander to drain the water. Stick each tomato with a toothpick near the stalk (not deep 5-6 punctures).
Place the spices at the bottom of the jar. Lay the tomatoes on top.
Pour boiled boiling water over the top and cover with a lid, leave for 10 minutes to warm up the tomatoes.
Drain the water into a saucepan and cover the jar of tomatoes with a lid. Add the salt and sugar to the saucepan, bring everything to a boil.
Pour the boiling brine over the tomatoes, add the acetic (or citric) acid directly to the jar and seal immediately with a sealer. Turn the jar upside down and wrap it in a blanket until it cools completely (usually for a day). After a day, we unfold the cans of tomatoes and put them on the shelf in the pantry for storage.

In contact with

To make preservation not only very tasty, but also healthy, you need to pay attention to tomato recipes with citric acid with photo... As a matter of fact, these cooking options are practically no different from others, only we will not use vinegar, as usual, but citric acid.

The thing is, these ingredients contribute to the creation of an acidic environment in the jar, in which all microbes die, respectively, the conservation is stored for a long time. This is the main secret, but they have their own advantages, and they consist in the usefulness of this pickling option.

Most often, when we do involve adding a certain amount of table vinegar to the marinade, this is always spelled out in the recipe. In some cases, you probably paid attention to this, it is advised to add aspirin, but we insist on citric acid.

Let's figure it out: which of the options is the most appropriate if you are worried about the health of your loved ones? Aspirin is a medicine, it is able to create an acidic environment (after all, its scientific name is acetylsalicylic acid), however, when stored for a long time in such conservation, phenolic compounds appear, which are poison to the human body. Based on this, it is safe to say that such pickled tomatoes can lead to irreversible consequences in your stomach. First of all, the intestines suffer, and the work of the liver and pancreas is also disrupted. In addition, if you constantly eat such a product, the body will develop an increased sensitivity to this drug, and if you try to take it for medical purposes, you risk getting an allergic reaction.

Table vinegar is also not at all useful for the body, and it is completely contraindicated in diseases of the gastrointestinal tract. The ingestion of acetic acid stimulates the active secretion of saliva, stimulates the pancreas and stomach, irritates the kidneys and liver. Vinegar should not be allowed in the diet of people suffering from gastritis with high acidity, ulcers, obesity, hypertension, diabetes, liver and kidney disease. But healthy people do not need to abuse foods marinated in this way.

But citric acid can be attributed to natural preservatives, by the way, you can use lemon juice. This ingredient should be added instead of vinegar, it is sold in powder form in every supermarket.

They will allow you to preserve with a softer than vinegar marinade, which will less irritate the gastric mucosa. It is normal to add a teaspoon of acid per liter of brine.

By the way, you can also use natural apple cider vinegar, which contains a lot of potassium, and it is necessary for the normal functioning of the heart system and blood vessels. Just distinguish it from the simple flavored vinegar that can often be found on the shelves. Many housewives make their own apple cider vinegar to ensure the healthiest foods for their families.

Tomato recipes with citric acid with photo

Tomato recipes with citric acid will not ask you any questions. First, you need to prepare all the ingredients - this is one and a half kilos of tomatoes, a small carrot, hot peppers, bell peppers, a head of garlic, cherry leaves, dill, currant leaves, a couple of allspice peas, two tablespoons of sugar, a spoonful of salt, a teaspoon of citric acid (with slide). These products are enough to prepare one three-liter jar.

First you need to put carrots, dill on the bottom, put tomatoes, slices of bell pepper on top, you can add a piece of bitter pepper. Add a few cloves of garlic, or cut into slices for a better flavor.

Top it is necessary to lay cherry and currant leaves, dill sprigs. Pour in boiling water. Let stand for 5 minutes, pour into a saucepan and cook the brine. For one and a half liters of water, add two tablespoons of sugar, a spoonful of salt. Boil the brine. Pour citric acid into each three-liter jar - a heaped teaspoon. Then pour in the hot marinade. Roll up (the lids must also be boiled for a couple of minutes).

Tomato recipes with citric acid

You will like our tomato recipes with citric acid because we suggest that you add unusual ingredients to the jars, for example, beets, as shown, or mustard seeds. You will need one and a half kilos of tomatoes, one onion, Bulgarian pepper, three cloves of garlic. Greens are needed like this: three dill umbrellas, three currant leaves. You also need to take bay leaves, black peppercorns, one and a half tablespoons of salt, three tablespoons of sugar, a teaspoon of lemon, one and a half liters of water for the brine.

Put greens on the bottom of the jar, then washed tomatoes with slices of sweet pepper and onion rings, add mustard seeds to taste. Put spoons of lemon in each jar. Boil the marinade and pour it into the jar. Roll up. By the way, if you are thinking how it can be prepared allows the replacement of ingredients, including, you can replace vinegar with lemon.

Tomato recipes with citric acid may involve even additional sterilization, after filling the jars with marinade.

Calorie content: Not specified
Cooking time: Not specified

For some reason, most housewives are afraid to experiment with. This is very strange, although, to be honest, I myself have been among them for a very long time. But, then a friend treated me to canned tomatoes, and at that moment I realized that there was no need to be afraid of change. I took the recipe for this yummy, and the next day I started cooking. Tomatoes with citric acid for the winter in liter jars - this is exactly the recipe that won me over a couple of years ago. It is prepared as simply as any winter preparation. You should definitely prepare this delicious appetizer, surprise your family and acquaintances with its taste. Please note, if you want to put rolled tomatoes with citric acid on the festive table, then stock up on it as much as possible. Because it will magically disappear from the table, and you will have to refill the bowl again to the brim at least a couple of times. If you doubt it a little, then you should know - it's in vain. Everything will be exactly like this!
Required components:
- 600 grams of ripe tomatoes,
- a liter of the most ordinary water,
- 1 tablespoon of salt
- 3 tablespoons of sugar
- 1 teaspoon of citric acid,
- 2 cloves of garlic,
- greenery

Recipe with photo step by step:

Take your favorite saucepan and add salt and sugar to the bottom of it.




Then pour in the water.




Add citric acid there.




Bring everything to a boil over high heat.
Wash the tomatoes and place them in glass jars.










Add parsley, bay leaf and garlic to the vegetables.














Then pour in the marinade. Hot marinade can break the glass jar, so pour it in a little: first 1/3 of the jar, then half, then to the brim.




Finally, roll up the pickled tomatoes with citric acid lids. It is just as easy to prepare and

Some housewives refuse to pickle, believing that vinegar is very unhealthy. To some extent, they are right, the bite is a synthetic product, and its use does not really affect the digestive system in the best way. This is especially true for people suffering from diseases of internal organs. I believe that vinegar in small quantities will not hurt, so I make preparations with this ingredient and citric acid. Pickled tomatoes with citric acid have a milder sweet-sour taste than vinegar. And it is also attracted by the absence of a specific sour smell in the jar with the finished product. The recipe itself is quite simple, does not require sterilization. Therefore, hostesses who are just beginning to comprehend culinary skills will definitely like it. The amount of ingredients indicated in the recipe is calculated for one liter can of pickled tomatoes.

Ingredients:

• tomatoes.
• garlic - 1 slice.
• bay leaf - 1 piece.
• cloves - 1 piece.
• black allspice - 4-5 pieces.
• water - 0.5 liters
• citric acid - 0.5 tsp.
• granulated sugar - 1.5 tbsp. spoons.
• salt - 1 tsp.
• parsley - 1-2 branches.

How to cook pickled tomatoes with citric acid:

First of all, prepare the cans for preservation. They need to be washed well with detergent and rinsed thoroughly. Then sterilize them over steam for at least 10 minutes. Boil the metal seaming lids for 5 minutes over moderate heat. Put spices at the bottom of the jars: each garlic clove, pepper, herbs, cloves, bay leaf.

It is good to marinate small tomatoes in liter jars, but for large ones, two - or three-liter ones are more suitable. Fill the jars tightly with washed tomatoes.

Boil water in a kettle at the rate of 0.5 liters for each liter jar. Pour boiling water over the tomatoes to the very top, cover with metal lids, and leave for 15 minutes.

Pour the cooled water into the multicooker bowl, add the ingredients for the marinade: salt, sugar and citric acid. In Soup mode, bring the brine to a boil and simmer for 2 minutes.

Pour jars of tomatoes with boiling liquid, seal tightly with metal lids. Then turn the containers upside down, cover with a blanket, leave for a day until they cool. With this procedure, you will kill two birds with one stone: gradual cooling contributes to better storage of the workpieces, and you can also easily check how well the jars are sealed.

Bon Appetit!!!

Best regards, Ksenia.

In the season of ripe fruits and vegetables, many hostesses are in a hurry to make as much time as possible to make seams for the winter. Canned and pickled vegetables on a cold winter evening will fill the kitchen with indescribable aromas and flavors of summer. Crispy cucumbers and cabbage, squash and zucchini, and, of course, nowhere without bright and sunny tomatoes! You have decided to cook delicious sweet tomatoes for future use, then I suggest the next option - pickled tomatoes with citric acid for the winter. Try it, you will not regret it for sure! Instead of the usual vinegar in the described recipe, we will use citric acid. It significantly softens the taste of vegetables, and the marinade itself will turn out to be drinkable.
For this workpiece, sterilization will be replaced by a two-time fill. Recently, pasteurization and sterilization, which are proven methods of harvesting vegetables, I often try to replace with boiling fillings. This option for canning vegetables is not as tedious and time-consuming as the long and tedious boiling of cans and food. Simply put, this is the same sterilization, only without pots of bubbling water, as well as slippery cans, which often try to slip out of tweezers.
Hot pouring works very well for those new to the canning business. Using this method greatly facilitates the procedure for obtaining an impressive result, therefore, over time, everyone understands this, and begins to use it primarily.

Taste Info Tomatoes for the winter

Ingredients for one three-liter can:

• dense tomatoes;
• garlic - 2 cloves;
• parsley inflorescences - a bunch;
• cherry leaves - 2 leaves;
• currant leaves - 2 leaves;
• salt - 1.5 tbsp. l .;
• sugar - 4 tbsp. l .;
• water, how much will go into the jar;
• citric acid - 1 tsp

How to Make Citric Acid Canned Sweet Tomatoes

Take medium sized firm tomatoes of any shape and color. Wash them and use a toothpick to prick each fruit in the area where the stalk is attached. Thanks to the punctures, tomatoes will marinate better, and there is such a chance that they will not burst when canning.


Prepare leaves of currants, cherries, and parsley inflorescences, rinse with water. These leaves give tomatoes a very pleasant aroma when canning.


Before proceeding with the direct salting of vegetables, first wash the jar with soda and sterilize it with steam over water in a saucepan. Put the prepared leaves of currant, cherry and parsley, two cloves of garlic in each jar. If you like the spicy taste of a tomato, then throw hot chilli peppers into the jars, just do not overdo it, a small piece, the size of a large nail, will be enough

After that, the tomatoes should be stacked very tightly to each other to the very top, so that there are no voids left.

Next, pour the tomatoes in the jar with clean boiling water and cover with a sterilized lid. Depending on the volume, leave the contents to warm up for 15 minutes (for a three-liter jar).


After the specified time has elapsed, you need to drain the almost cooled water into the pan and prepare the marinade on its basis. To do this, add the specified portion of salt, sugar and citric acid to boiling water, do not forget that we are preparing the marinade without vinegar. It remains to bring to a boil and boil for one minute.


Pour the boiling marinade over the contents of the jars and immediately roll up the lids with a key. Place the jar upside down and cover with a blanket until it cools completely.

After the final cooling, put the tomatoes with citric acid in the pantry for the winter, and in the winter start pampering yourself and your household with delicious and healthy pickled tomatoes.