Spicy tomatoes for the winter: 12 best preservation recipes, storage rules

There are many recipes that tell you how to cook spicy green, red tomatoes for the winter. Each housewife has her own secrets for making spins. Traditionally, whole tomatoes and peppers, cut into circles, are placed in clean jars, poured with hot marinade. It is advisable to pasteurize the spins before long-term storage. You can make savory salads from tomatoes.

The secrets of cooking spicy tomatoes for the winter

What you need to know:

1. The main ingredients of the spicy snack: tomatoes and peppers.
2. For preparations, only fresh, young, not overripe, elastic, without rot and damage vegetables are taken.
3. First, the vegetables are thoroughly washed, then dried well.
4. Peppers add spiciness to the blanks: red or green. Red is considered the hottest and sharpest. When working with it, do not rub your eyes with your hands.
5. Horseradish, garlic and a mixture of dried peppers add a piquant taste to the blanks. A more delicate taste is obtained by adding carrots and apple slices.
6. Clean, sterilized jars and lids are used for blanks.
7. The twists will not "explode" if they are pasteurized before storage. You can add a little (strictly according to the recipe) vinegar, citric acid, or a couple of aspirins.
8. For blanks take coarse s alt without iodine, crystalline sugar, preferably unrefined sunflower oil, 9% vinegar.
9. You need to make twists strictly according to the recipe.
10. Brine or marinade is always prepared with a margin.

Selection and preparation of main ingredients and containers

How to choose vegetables and prepare containers:

1. For preparations take medium-sized tomatoes, it is easier to put them in jars.
2. Vegetables must be fresh.
3. The smaller the tomatoes, the better they are soaked in brine.
4. Before cooking, tomatoes are kept in cold water for 2 hours.
5. Recommended variety - Cream. You can buy red, brown and green tomatoes of any variety.
6. The greens are washed and dried before spinning.
7. Peppers (fresh and dry) of any variety are used for blanks.
8. At the bottom of each jar, be sure to put 1 bay leaf, 3-5 peas of allspice or black pepper, greens.
9. Glass jars must be washed and sterilized, inspected for possible cracks or chips.
10. Tin lids with a key are used for twists, as well as twist-off lids for threaded jars.

The best recipes for harvesting spicy tomatoes

From a huge number of recipes choose the one that is more to your taste. You can first make a couple of cans of spicy tomatoes for each recipe.

The classic cooking method

Traditionally, vegetables are prepared first:

1. The whole tomatoes are placed in sterilized jars.
2. Green coarsely chopped.
3. Red bell or hot pepper cut into strips or rings.
4. Garlic is put whole or cut into slices.
5. Carrots cut into rings.

Separately prepare the marinade:

• water is allowed to boil;
• pour sugar, s alt;
• add vinegar at the end.

Vegetables are poured with hot marinade. Then the jars are pasteurized, that is, placed in a pot of hot water, boiled for several minutes: 0.5-liter - 16 minutes, 1-liter - 22 minutes, 2-liter - 26 minutes, 3-liter - 35 minutes. After pasteurization, the jars are rolled up with lids and turned over, wrapped in a blanket. You can try twists only after 3 months.

Spicy, savory snacks are made from vegetables. Unlike pickled whole tomatoes, chopped vegetable salads cooked in sunflower oil must be sterilized before storage. Tomatoes in this case are finely chopped, the rest of the vegetables are chopped with a blender or grater.

All vegetables are placed in a pan. Add (according to the recipe) s alt, sugar, sunflower (olive) oil, at the end - vinegar. The salad is brought to a boil, then boiled for a few (2-4) minutes. Then the snack is laid out in jars and pasteurized for 15-35 minutes.

No sterilization

You can cook pickled tomatoes for the winter without pasteurization.

True, such spicy tomatoes will have to be stored in a cold room. When warm, they can "shoot".

How to prepare tomatoes without pasteurization:

• wash vegetables, dry, put in jars;
• pour plain boiled (hot) water;
• wait 16 minutes;
• drain the water back into the pan, add s alt, sugar, boil, add a little vinegar at the end;
• pour vegetables with marinade removed from heat;
• close jars with lids.

Using green tomatoes

Spicy appetizer made from green tomatoes, peppers, garlic. Unripe tomatoes smell great and crunchy.A snack prepared from such tomatoes can be stored even at room temperature. It is prepared in the classic way: vegetables are coarsely chopped, then placed in jars, poured with hot marinade, then sterilized.

Marinated Spicy Appetizer:

• green tomatoes (divided into 4 parts) - 3.45 kilograms;
• bitter and bell pepper - one by one;
• garlic - 1 small head;
• greens, peppercorns;

For marinade (per liter of liquid):

• s alt - 35 grams;
• sugar - 105 grams;
• vinegar - half a cup.

With hot peppers and garlic

Recipe for spicy tomatoes (with pasteurization):

• whole tomatoes - 3.15 kilograms;
• chili pepper - 3 pieces;
• garlic - 6 cloves;

For marinade (per liter of liquid):

• s alt - 65 grams;
• sugar - half a cup;
• acetic acid solution - 75 ml.

Korean

Recipe for canned spicy salad (all vegetables are chopped):

• tomatoes - 2.15 kilograms;
• garlic - 6 cloves;
• bell pepper - 3 pieces;
• dry pepper mix - 0.5 tsp;
• s alt - 65 grams;
• sugar - 105 grams;
• acetic acid solution - 95 milliliters;
• sunflower oil - 105 milliliters.

With honey

How to close whole tomatoes with honey:

• tomatoes - 3.15 kilograms;
• chili pepper - 3 pieces;
• garlic - 6 cloves.

For marinade (per liter of liquid):

• honey - half a cup;
• s alt - 35 grams;
• acetic acid solution - 75 ml.

With greens

Ingredients for making a spicy salad in jars (vegetables are pre-cut):

• tomatoes - 3.15 kilograms;
• chili pepper - 3 pods;
• bunch of greens (dill, parsley, celery);
• garlic head;
• s alt - 75 grams;
• sugar - half a cup;
• sunflower oil - 105 milliliters;
• acetic acid solution - 95 ml.

With leaves of horseradish, currant and cherry

Pickled whole tomatoes for the winter:

• tomatoes - 3.45 kilograms;
• chili pepper - 2 pods;
• garlic - 6 cloves;
• leaves and horseradish root, currant leaves, cherries.

For marinade (per liter of liquid):

• s alt - 65 grams;
• sugar - half a cup;
• acetic acid solution - 95 ml.

With hot and bell peppers

S alty and spicy salad (all vegetables are chopped):

• green, red tomatoes - 1.45 kilograms each;
• bell pepper - 0.450 kilograms;
• chili pepper - 2 pods;
• garlic head;
• s alt and sugar - 65 grams each;
• acetic acid solution - 75 milliliters;
• sunflower oil - 105 milliliters.

Spicy cherry tomatoes

How to close whole cherry tomatoes for the winter:

• tomatoes - 3.55 kilograms;
• chili pepper - 1 piece;
• garlic - 6 cloves;
• a couple of dill umbrellas, some parsley.

For marinade (per liter of liquid):

• s alt - 35 grams;
• sugar - half a cup;
• acetic acid solution - 85 ml.

With coriander and thyme

How to close spicy tomatoes with spices:

• tomatoes - 3.45 kilograms;
• bell pepper - 2 pieces;
• garlic - 6 cloves;
• thyme - 4 sprigs;
• coriander - pinch;
• lemon - 2 fruits;
• vegetable oil - 105 milliliters;
• acetic acid solution - 55 milliliters;
• s alt - 35 grams;
• sugar - half a cup.

Tomatoes are cut into 4 parts, baked in the oven. Garlic - crushed, passivated in oil, greens are added. All ingredients are combined. Add sugar, vinegar, lemon juice, spices, s alt. Then the appetizer is laid out in jars, sterilized.

With cayenne pepper

Spicy Pickled (Whole) Spicy Tomatoes:

• tomatoes - 3.45 kilograms;
• cayenne pepper - 0.305 kilograms;
• garlic - 6 cloves.

For marinade (per liter of liquid):

• s alt - 35 grams;
• sugar - 65 grams;
• acetic acid solution - 75 ml.

Storage rules for pickled tomatoes

Twists should be stored in a dark, cool place. For example, in the basement (garage or cottage), unheated pantry, refrigerator.

Sterilized pickled vegetables can be kept in the apartment.

Opened snack should be stored in the refrigerator for no more than 3-5 days.

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