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, 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 the tomato jars 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.

It is most convenient to roll tomatoes with citric acid for the winter in liter jars. If you are used to canning in large-capacity containers, then proportionally increase the amount of the ingredients below. The marinade is enough to fill a 3-liter jar or 3 jars of 1 liter each.

In the recipe, I will preserve tomatoes in liter jars without sterilization, using the double pouring method - once I steam the vegetables with pure boiling water, and then pour in the marinade with spices and citric acid. If you cook in a 3-liter jar, I recommend filling it three times (1 - with pure boiling water and pouring the water into the sink; 2 - with pure boiling water and pouring the water into the pan; 3 - on the basis of the water poured into the pan, prepare the marinade), then the tomatoes will warm up properly throughout the volume, which means they are guaranteed to reach the next harvest. If you do not violate the cooking technology, then the conservation will be perfectly stored not only in the cellar, but also in the apartment conditions.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Output: 3 cans of 1 liter

Ingredients

for 1 liter can

• tomatoes - about 700 g
• bell pepper - 2-3 pieces
• garlic - 2 teeth.
• dill - 4 branches
• black peppercorns - 4 pcs.
• bay leaf - 1/4 part

For marinade (for 3 cans of 1 l each)

• water - 1.5 l
• salt - 1 tbsp. l. with a slide
• sugar - 3 tbsp. l. with a slide
• citric acid - 1 tsp

Preparation

For canning, I always select firm and whole tomatoes, without damage. I wash and prick each fruit with a toothpick in the area of ​​the stalk - due to this procedure, the tomatoes will retain their integrity, they will not burst from boiling water.



I prepare containers and lids. You can use cans of any size - from 1 to 3 liters. I thoroughly rinse the cans with soda and sterilize, pour boiling water over the lids. At the bottom I put dill twigs or umbrellas, garlic peeled and cut into slices, as well as black peppercorns and a piece of bay leaf. You can also add a ring of hot peppers, horseradish leaves, and currants if desired.



I fill the jars with prepared tomatoes. Between them I put a couple of strips of sweet bell pepper - it will give the workpiece a pleasant aftertaste. I tamp the vegetables tightly, but without pressing, so that they remain intact. You can additionally decorate the top with a sprig of dill.



Next, I bring the water to a boil (no additives). I pour boiling water over the tomatoes in jars, cover them with lids, wrap them in a blanket and leave them in this form for 15 minutes to evaporate. In the meantime, I am preparing a tomato marinade with citric acid: I combine salt, sugar and lemon, fill it with water and boil for 2-3 minutes.



I fill the jars with boiling marinade and seal them. I turn the canning upside down. I wrap it tightly with a blanket and leave it for 1 day until it cools completely.

Canned tomatoes are tasty, moderately sour, and most importantly very aromatic, because citric acid, unlike vinegar, has a neutral taste. You can store the workpiece both in the cellar and in the apartment, away from radiators and sunlight. Shelf life is 1 year.

We examine small plump tomatoes. If there are rumpled or speckled ones, put them aside; for canning, we select only elastic ripe tomatoes without damage.

We prepare the jars: rinse, scald with boiling water, let cool slightly. Put dill greens on the bottom (whole branches or cut them into smaller ones). We throw in a couple of cloves of garlic.

For flavor, add black and allspice pepper, throw in a large leaf of lavrushka.

We put the tomatoes tightly, but do not press, so as not to crack. If you canning thin-skinned tomatoes, prick each one with a toothpick before placing it in the jars so that they don't crack when boiling water gets on the skin. Filled cans are filled with boiling water and kept for 15 minutes.

It is better to prepare a marinade on the basis of water drained from cans - it will be more aromatic. Just be sure to cover the jars to keep the tomatoes cool before pouring again. As soon as the water is drained, add coarse salt and sugar to it. We put on the highest possible fire.

Add citric acid crystals, boil the marinade for two to three minutes at a high boil.

We fill the jars with boiling marinade and immediately seal them with screw or seaming lids (tin lids for a typewriter).

We turn the blanks upside down, throw on a warm blanket, jacket or cover with a blanket. We leave to cool slowly for one day, after which we take out the cooled jars into the cellar or store in the pantry at room temperature.

This recipe will interest, first of all, those hostesses who do not like to close their winter preparations with the addition of such a preservative as table vinegar. There are many reasons why people do not use vinegar in cooking, for some health reasons, doctors strictly prohibited the use of vinegar, and someone wants to diversify the children's menu with their canned food in the winter, so they only make natural preparations, but who something just doesn't like vinegar.
In any case, there should always be an alternative, and indeed, it is quite possible to replace ordinary table vinegar with either fruit vinegar or citric acid in crystalline form. This is exactly the recipe I propose to you so that you can make amazingly delicious tomatoes with citric acid for the winter on a liter jar for your table, absolutely without using vinegar. You can still cook.
What I also like is that tomatoes become very aromatic, with subtle hints of spices and spices, because in each jar I put fresh carrots, cut in half, slices of bell pepper and fragrant leaves of garden shrubs. I also add garlic, dried cloves and other spices to balance the taste.
The method of preparing such a snack is quite simple and I think everyone is familiar with the double-pouring method. First, pour boiling water into the filled jars, and after 15 minutes we drain it and fill in the marinade. You can also cook.
The recipe is designed for 1 can, with a capacity of 1 liter



Ingredients:

- ripe tomato fruits (varieties such as "Cream" or "Chumak"
-1 kg.,
- dill - umbrellas or twigs - 2-3 pcs.,
- currant leaves - 2 pcs.,
- fresh horseradish leaves - 0.5 pcs.,
- fruits of black pepper - 3 pcs.,
- garlic - 2-3 cloves,
- buds of dried cloves - 2 pcs.,
- carrots - 0.5 pcs.,
- salad pepper - 0.5 pcs.

For the marinade:

It's time to roll up tomatoes for the winter with citric acid. Therefore, hostesses should take up the study of harvesting methods and the choice of a recipe. To make the task a little easier, we offer several options. How to roll tomatoes for the winter? Citric acid recipes are popular with those who don't like vinegar. After all, such a component can cause problems with the gastrointestinal tract.

First recipe

How to roll tomatoes for the winter so that they turn out fragrant and sweet and sour? This method of preparation takes much more time, but the result promises to be amazing. The ingredients listed below are for two liter cans:

• dense tomatoes;
• four leaves of currant;
• four dill umbrellas;
• one sheet of horseradish;
• six peas of black pepper;
• four carnations;
• four to six cloves of garlic;
• one carrot;
• one bell pepper.

For the marinade you will need:

• one liter of water;
• one tbsp. l. salt;
• three tbsp. l. Sahara;
• one tsp citric acid.

Preparation

After the cans have been washed and sterilized, you can proceed directly to harvesting tomatoes. To begin with, put currant leaves in each jar, followed by currant leaves, and after them add dill and garlic. Next comes the turn of carrots, but first it must be cut in half, and then put in two slices of bell pepper. Then it is followed by a turn of cloves and peppercorns.

Vegetables also require some preparation, in addition to washing them, each of them must be pierced with a fork or skewer. And only after that put them in the banks. After that, pour boiling water over the tomatoes and set them aside for a while, after covering them with lids.

After about 15 minutes, start cooking the marinade. To do this, you need to boil water in a saucepan and add salt to it, and then add sugar and citric acid. Mix thoroughly and boil the brine.

When it's ready, drain the water from the jars and pour the boiled brine over the tomatoes. Then you need to cover them with lids and roll them up. And finally, turn the cans upside down and cover them with a blanket until they cool completely.

Second option

The next way, as with citric acid, is simple and will not take you much time, but in the end you will get deliciousness for the whole family. The number of products required for preparation is calculated for a three-liter jar. So, you will need:

• tomatoes;
• five tbsp. l. Sahara;
• three tsp. salt;
• two tsp citric acid;
• two cloves of garlic;
• three bay leaves;
• five black peppercorns;
• parsley.

Cooking process

First you need to wash the cans and lids with soda, and also sterilize them. Next is the turn of tomatoes and greens - they also need to be thoroughly washed and it is advisable to let them dry a little. Then, when everything is ready, start filling the jars, starting with the garlic. Follow it with black pepper, bay leaf and parsley. And put the tomatoes on top, then pour boiling water over everything.

Let it stand for about 15 minutes, after which it is necessary to drain the water into the pan and add some more water (about 30 ml per jar). Then you need to add salt, then sugar and citric acid. Then boil the mixture and pour the brine into the jars so that it pours over the edge. This is necessary to sterilize the neck of the jar. Roll them up with lids, then turn them upside down and wrap them up with a blanket, and then leave until they cool completely.

The third option

Consider another uncomplicated way of how you can roll up with citric acid. To do this, you will need the following products (for one can):

• two sprigs of parsley;
• one bell pepper;
• three cloves of garlic;
• tomatoes;

For the marinade, you will need (for one liter of water):

• one tbsp. l. Sahara;
• one tbsp. l. salt;
• black peppercorns;
• lemon acid.

Preparation

Put parsley in sterilized jars, followed by bell peppers, cut into quarters, and then tomatoes. Pour all this with boiling water and set aside for 5 minutes. Then you need to drain the water and refill with another portion of boiling water. After again leave to stand for 5 minutes, after this time, drain the water.

Put the garlic in the jars and pour the marinade over the tomatoes. Then add citric acid (for one liter can, you will need a little of it, at the tip of a knife). Immediately it is necessary to close the jars and, turning them over with the lids down, wrap them in a blanket and let them cool completely.

Conclusion

Each housewife closes the tomatoes for the winter. Recipes with citric acid are suitable for those who are allergic to vinegar or who simply do not like to add it to the workpieces. All of the above methods of pickling can be performed even by a beginner in the field of cooking. After all, each of them is simple and interesting in its own way.