Marinated Tomatoes Ladyfingers: 3 Simple Step-by-Step Recipes for the Winter

Tomatoes can be safely called the most common pickle for the winter. You can pickle any variety of tomatoes. For example, for the winter, you can cook pickled tomatoes Ladyfingers.

Peculiarities of pickling tomatoes Ladyfingers for the winter

S alting Ladyfingers tomatoes is just as easy as any other varieties. First of all, you need to prepare the ingredients and containers for tomatoes.

Selection and preparation of main ingredients

Wash the tomatoes, peel the stalk. You need to use only good and ripe fruits with a dense skin so that it does not crack during pickling.

Also, pickling tomatoes will require spices and spices. For example, you can use garlic, basil, dill, horseradish leaves, currants or cherries. To give the preservation a spicy flavor, put cloves, dried dill seeds, mustard and black peppercorns in the preparation.

Preparation of containers

Glass jars are suitable for making pickles. They are pre-washed with soap and soda. Before laying the fruit, the jars are sterilized. Thanks to sterilization, preservation can be stored for up to 2 years. There are several ways to sterilize jars.

The first way is to bring a small amount of water to a boil in a kettle. Place the jar in the hole for the lid. Steam sterilize the jar for 15 minutes. Then immediately put the workpiece in jars.

The second way is in a saucepan. Put a towel on the bottom of the pan, fill it with water. Bring water to a boil.

Place the jars so that they do not touch each other. Sterilize 15 minutes.

How to Pickle Tomatoes Ladyfingers

There are several ways to pickle tomatoes Ladyfingers.

Easy winter recipe

What you need for preservation:

• ripe tomatoes;
• filtered water;
• sugar;
• s alt;
• vinegar;
• a few garlic cloves;
• dill with umbrellas;
• carnation;
• black peppercorns;
• horseradish leaves.

Tomato pickling process:

1. First you need to prepare the marinade. To do this, pour water into the pan, add granulated sugar and s alt, put on the stove.
2. Wait for the water to boil. Then add black pepper and cloves.
3. Cook 10 minutes. At the end, pour in the vinegar.
4. Put garlic, dill, horseradish leaves on the bottom of the jars and put the tomatoes. Then pour the preservation with brine. Cover with lids and twist.
5. Turn the jars upside down, wait until they cool to room temperature. Then the blanks can be sent to the cellar.

Second cooking method

What you need for cooking:

• tomatoes Ladyfingers;
• currant and cherry leaves;
• horseradish leaves;
• garlic cloves;
• black peppercorns;
• mustard seeds;
• s alt;
• granulated sugar;
• filtered water;
• vinegar;
• dried dill.

How to make pickles for the winter:

1. Remove the stalk from the tomatoes. Rinse them under water and lay them out on a towel to dry the remaining water.
2. While the fruits are drying, you can start preparing the marinade.
3. To do this, bring the water to a boil, add sugar, pepper, s alt and boil for 5-8 minutes. At the end of cooking, pour in a bite.
4. Put currant, cherry and horseradish leaves on the bottom of jars. Grate garlic cloves and also put in jars.
5. Sprinkle mustard seeds and dill.
6. Then fill the top of the jar with tomatoes. It is undesirable to spread them too tightly, the skin may crack.
7. Pour the workpiece with boiling marinade. Drain it after a few minutes. Then again pour the second part of the remaining marinade. Pickled tomatoes according to this recipe are very spicy and with a pleasant garlic aroma.

Tomato slices

What you need for preservation:

• tomatoes;
• medium bulb;
• garlic;
• filtered water;
• granulated sugar;
• fine table s alt;
• vinegar;
• parsley;
• dill;
• a small amount of vegetable oil;
• bay leaf;
• black peppercorns.

How to pickle tomatoes in slices:

1. Tomatoes are best taken slightly unripe, so that the slices remain intact during conservation. Cut the onion into rings, peel the garlic and leave in slices.
2. Cook the marinade. Pour s alt and sugar into the water, cook over low heat for 10 minutes. At the end of cooking, add lavrushka. You can also sprinkle a little allspice for flavor.
3. Put garlic, onion, part of chopped parsley and dill, black peppercorns on the bottom of the container.
4. Fill half a jar with tomatoes. Then lay out the parsley and dill. Fill the jar to the end.
5. Pour in vegetable oil, add vinegar and pour marinade over preservation.
6. Cover the containers with lids and roll up. Lower into the basement after the preservation has cooled to room temperature.

How to store properly

Store ready-made s alt in a cool room with good ventilation. Banks should not be exposed to sunlight. Cooled banks are cleaned in the cellar or basement. Also, s alt can be stored in the refrigerator or pantry. The shelf life of sterilized preservation is 2 years.

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