Tomatoes with mountain ash for the winter: recipes and 2 ways of pickling, storage

To diversify the winter diet, experienced housewives preserve tomatoes in different ways. Vegetables are pickled, s alted, sour, rolled up in their own juice. But to make the preparation not only tasty, but also useful, will help bunches of mountain ash, which contains a huge amount of useful substances. Tomatoes canned with mountain ash for the winter will surprise you with an unusual taste and decorate the festive table, and the recipes for harvesting are presented below.

Specifics of marinating tomatoes with rowan for the winter

Rowan is unfairly bypassed by most housewives, and in vain.The berries contain a large amount of amino acids, vitamins and trace elements useful for the body. And when canning with tomatoes, berries give a unique taste to vegetables and saturate them with useful elements.

Decorating the festive table with canned tomatoes with bunches of mountain ash, guests will be delighted not only with the taste of pickles, but also with a beautiful treat.

How to choose and cook food

You can preserve vegetables with both red rowan and chokeberry. To prepare the workpiece, you must select high-quality tomatoes and berries:

When choosing tomatoes, you should give preference to small-sized vegetables with a dense skin.
Vegetables are sorted, removing damaged, washed and spoiled fruits.
Rowan clusters should also not contain rotten and crumpled berries.
The ingredients are thoroughly washed under running water and dried on napkins or towels.

Important! To prevent the tomatoes from bursting during preservation, each fruit is carefully pierced with a fork or a toothpick in the stalk area .

Preparation of containers

For blanks choose containers of different volumes. If pickles are made for a large family or for a festive table, 3-liter jars are used. In other cases, the capacity may be smaller.

To preserve the blanks, the containers are soaked in water with soda, then washed thoroughly under running water.

Before laying the ingredients, the jars are sent to a preheated oven or microwave for sterilization.

How to cook rowan tomatoes at home

Before preparing pickles, you need to carefully consider which rowan to add to the preparation, red or chokeberry. Keep in mind that black berries will give the pickles a beautiful purple hue, and the taste of chokeberry is more intense.

Chokeberry recipe

To harvest tomatoes with black berries in a 3-liter container, you will need the following ingredients:

Not large tomatoes - from 1800 to 2000 grams.
3-4 small bunches of black berries.
Fresh garlic - 1 head.
Drinking liquid - 1.5 liters.
Vinegar - 1/3 cup.
Sugar - 80 grams.
Coarse s alt - 30 grams.
Greens and spices to taste.

Advice! To keep the blanks longer, add 2 aspirin tablets to them.

Vegetables and berries are placed in containers and aspirin is added. Next, prepare the marinade from the remaining ingredients. The workpiece is poured with hot liquid, sterilized, and sealed with lids.

Red rowan variant

To harvest tomatoes with red berries in a 3-liter container, you will need:

Fresh vegetables of small sizes - 2000 grams.
3-4 small bunches of ripe berries.
Drinking liquid - 1500 milliliters.
Sugar - 1/3 cup.
S alt - 1.5 tablespoons.
Vinegar - 1/4 cup.
Spices and herbs are selected based on their preferences.

Vegetables, berries, garlic and greens are laid out in containers and poured with hot liquid. After 3-4 minutes, the water is poured into the pan and seasoned with the remaining ingredients. Ready brine is poured into containers with vegetables and berries and sealed.

Also, you can cook pickles without adding vinegar. In this case, instead of vinegar, ¼ cup of vegetable oil is added to the brine. Such s alted vegetables can be given to small children, and people with digestive disorders.

Advice! For the choice of spices and herbs, it is recommended to take into account personal taste preferences, then the preparations for the winter will turn out even tastier.

Further storage of blanks

After the containers are sealed with lids, they are turned upside down, wrapped in warm blankets, and left to cool completely in natural conditions. Once the blanks have completely cooled down, they are moved to a cool, dark room for further storage. Most of all, a specially equipped cellar or refrigerator is suitable for storing winter pickles. Also, many housewives use empty garages, insulated loggias and balconies to store blanks.

Under all conditions, pickled vegetables are stored for 2 years, s alted 6 to 8 months.