I have a lot of recipes for pickled tomatoes, but today I want to offer you my favorite: my mother-in-law's special recipe.

I have never met such a recipe. Tomatoes are very tasty, with a characteristic aroma of horseradish. Hearty Tomatoes: A great snack for any meal. By the way, tomatoes and horseradish - this is an excellent, harmonious combination.

Composition of products

(on 8 liter cans)

• 5 kilograms of tomatoes;
• a large bunch of parsley;
• 50 grams of horseradish root;
• 4-6 cloves of garlic;
• 3 large sweet bell peppers.

Marinade

• 2.5 liters of water;
• half a glass of salt;
• one cup of granulated sugar;
• one cup of 9% vinegar.

Step by Step Cooking Process

1. I want to explain right away: I have a measuring cup of 250 milliliters.
2. Ripe tomatoes carefully washed and remove the stem. If the tomatoes are small, then cut them into two parts. If large, then 4-6 parts.
3. Peeled and washed horseradish root cut into large rings.
4. My sweet sweet pepper, cut the stem and remove the seeds.
5. Garlic cloves peel cleaned.
6. A bunch of parsley finely chop with a knife.
7. Horseradish, pepper and garlic mince and combine with chopped parsley.
8. Eight one-liter cans are thoroughly rinsed with hot water and soda and sterilized in any convenient way. By the way, you can look at our site.
9. In each prepared jar we place a couple of tablespoons of twisted mass on the bottom, then put tomatoes on it: cut down.
10. Alternate layers until we fill all the jars. Lay out the remaining twisted mass on the last layer of tomatoes.
11. Tip Banks are filled to the shoulders, it is not necessary to fill under the neck.
12. Cover the deep and wide saucepan with a towel or silicone mat. The pan should be such that the water reaches the hangers of the cans.
13. In a separate saucepan, we will prepare the marinade. Pour 2.5 liters of water, lay out coarse salt and granulated sugar, set on fire and bring to a boil. Boil for 2-3 minutes, pour in vinegar, bring to a boil and remove from heat.
14. Fill jars with tomatoes with brine, cover with sterilized lids, put in a pan for sterilization.
15. Pour boiling water into a pot of cans: the water level should reach the hangers of the cans.
16. After boiling water in a saucepan, sterilize the jars for 15 minutes. Make sure that the boiling water is very weak.
17. Then pour the marinade into the cans to the very edge and immediately roll them up. Turn over the cans and wrap them to cool them down.
18. In winter, open a jar of wonderful tomatoes and serve or

  - This recipe is well-known and is far from new. But if it comes to tomatoes in its own juice for the winter with horseradish, garlic and bell peppers, then I am sure you will be interested. This is how I closed the tomatoes last year for a sample and was very pleased with the result.

Canned tomatoes in their own juice with horseradish, pepper and garlic are very tasty and savory. They are good in and of themselves, as an unusual snack, and as an ingredient for other dishes. I cooked pizza with them, put out the liver, added them to scrambled eggs ... And always tomatoes were at their best.

Ingredients:

• 2 kg of hard, slightly unripe tomatoes;
• 2 kg of overripe tomatoes;
• 250 g paprika;
• 4 tablespoons of sugar;
• 2 tablespoons of salt;
• ¼ cup minced horseradish;
• ¼ cup minced garlic;
• 5 pieces of black peppercorns - in each jar.

   The weight of the prepared ingredients is indicated. From this amount of products, approximately 6 liters of preservation is obtained. The number of tomatoes in a jar can vary depending on their size, so it’s just impossible to accurately calculate the quantity. If you take medium-sized cream, it just turns out 6 liters. if the tomatoes are larger, they will get less in the jar, but more juice will be needed.

How to cook tomatoes in your own juice with horseradish:

Slightly unripe tomatoes (which we will put in the jar) are selected only if they are not crushed, without damage, in the correct shape. Bulgarian pepper take red, preferably thick-walled. Pepper is cut along in half, remove the attachment of the stem, seeds and partitions. Each half is cut along another 2-3 pieces.

Overripe tomatoes can be used and crush, but not rotted. Overripe tomatoes are cut into small pieces of arbitrary shape - as long as they enter the hole of the meat grinder.

We twist tomatoes through the meat grinder.

Pour the resulting mass into the pan, set on fire and bring to a boil. Remove the foam, reduce the heat and cook for 10-15 minutes.

Then rub the tomato paste through a sieve. It turns out tomato juice. Bring it to a boil.

Horseradish and garlic cleaned and thoroughly washed. Garlic is passed through the press, horseradish cut into small pieces - about 2 mm. Put the Bulgarian pepper, horseradish and garlic in the juice. Put the pot on the fire and cook on low heat for 7-10 minutes after boiling.

Spread peas and unripe tomatoes in pre-sterilized cans, leaving a little space for the bell peppers on top. When laying we try not to crush the tomatoes.

Cover the cans with tomatoes with lids to prevent dust from entering them. We place the jars in a wide saucepan, the bottom of which is lined with a napkin, filled with warm water and set on fire. Bring to a boil over high heat, then reduce the heat and heat up so (without pouring) for 7 to 10 minutes. This is done so that the skin on the tomatoes does not crack. If you are satisfied with the cracked skin on tomatoes, you can stop preheating.

Carefully remove the pieces of Bulgarian pepper from the juice and put them into the jars (how many will enter), try not to crush or tear the pepper. Immediately pour juice.

Banks again covered with lids and sent for sterilization. After boiling water in a saucepan, sterilize 1-liter jars for 15 minutes, 3 - 20 minutes.

Then we roll up the banks or screw up the lids, turn them upside down and leave to cool.

Now you know how to cook tomatoes in your own juice with horseradish, garlic and bell pepper. I look forward to your feedback about them in the comments!

Tomatoes marinated with horseradish - one of the traditional dishes of Slavic cuisine, the most popular snack at any meal. This delicious dish allows you to have on your table delicious, fragrant tomatoes, even in the middle of winter.

Tomatoes, canned with marinade and horseradish, are the classic version most often used by each hostess. Fragrant, pickled tomatoes with a touch of sharpness will be an excellent addition to absolutely any dish.

Pickled tomatoes with horseradish: a classic recipe with herbs and garlic

Ingredients:

• about 10 kg of ripe tomatoes;
• 4 heads of garlic;
• 4 horseradish root, cut into pieces or grated;
• black currant leaves, washed and dried;
• dill, sweet peas and black pepper.

Ingredients for marinade:

• boiled water - about 10 liters;
• 500 grams of salt;
• 300 grams of sugar;
• 50-75 ml of vinegar (6%).

How to cook pickled tomatoes with horseradish?

1. Rinse the tomatoes thoroughly under running water and dry them, separate the tails. It is necessary to select only dense and whole fruits, as small as possible. Small or medium sized tomatoes are best suited for preservation. They should be uniform in color.
2. Rinse the leaves of currants and dill. Peel horseradish and garlic, cut horseradish into small pieces.
3. Take the required number of three-liter cans, thoroughly washed and pre-treated with boiling water. Put a bay leaf (about 6 medium leaves), allspice and black pepper, garlic, currant leaves, dill and horseradish (3-4 small pieces) in the bottom of each jar and then tightly stuff the jar with tomatoes, previously puncturing them in several places with a fork or a toothpick. So they marinate more carefully. At the end, repeat the bottom layer of seasoning on top of the tomatoes.
4. Next, you need to prepare the marinade for preservation. To do this, mix water, sugar, vinegar and salt and bring the finished solution to a boil. Pour tomatoes with boiling marinade all the way to the top. Next, banks covered with lids and sterilized for half an hour in boiling water.
5. After all these procedures, jars of pickled tomatoes are cooled and left for several days in the house. Then they are cleaned in a cold place, on the balcony or in the basement. There tomatoes can be stored all winter!

Marinated tomatoes cooked according to this recipe have an unusually rich taste. Especially piquant notes are obtained thanks to fragrant horseradish and garlic.