Tomatoes with celery for the winter: marinating recipes with photos and videos

To get different variations of blanks, you can cook tomatoes with celery for the winter. Recipes for such snacks may differ in a set of additional components that give the dish its own unique touch of aroma or taste. Fans of savory snacks with an unusual aroma, which is provided due to the presence of celery greens, will be satisfied.

Preparing tomatoes and celery for canning

The quality and taste of the finished dish depends not only on cooking, but also on properly selected and prepared ingredients:

1. Tomatoes should be dense, without signs of spoilage, without losing integrity. They must be washed, the tails removed and pierced with a toothpick in the stalk area.
2. Celery greens should be fresh, not spoiled or lethargic. It must be washed and dried.

Options for blanks for the winter

Options for blanks are based on the classic recipe, which can always be changed or diversified with additional ingredients. The amount of sugar can be changed depending on the taste preferences of the family.

Classic

The number of vegetables is taken as much as will fit in a liter container, for it the amount of s alt, sugar and vinegar is also indicated. For cooking you need:

• tomatoes;
• s alt - 7 g;
• celery - twig;
• sugar - 15g;
• pepper - 2 peas;
• vinegar - 30 ml.

Cooking scheme:

1. Put sprigs of greenery, peppercorns in a washed container.
2. Fold the tomatoes, after piercing the stalk with a toothpick, add s alt, sugar, pour vinegar.
3. Pour boiling liquid, cover with a lid and sterilize for a quarter of an hour.
4. Tighten the lid firmly and place upside down. Wrap thoroughly until cool.

Quick recipe without sterilization

Required components per liter container:

• tomatoes;
• sugar - 15g;
• celery sprigs - 2 pcs.;
• s alt - 7 g;
• dill sprig;
• vinegar - 30 ml.

Cooking scheme:

1. In a clean sterilized container, put sprigs of greens, peppercorns.
2. Chop the washed vegetables at the stalk with a toothpick, lay and pour boiling water over. Wait a quarter of an hour.
3. Drain the liquid, pour sugar into it, s alt, boil.
4. Pour vinegar into tomatoes and pour boiling brine.
5. Roll tightly and turn over to cover to keep warm.

Canned with garlic

This preparation has a pleasant characteristic aroma inherent in pickled garlic. The following products are required per liter of stock:

• garlic - clove;
• tomatoes - how much will fit;
• s alt - 8 g;
• vinegar - 30 ml;
• sugar - 15g;
• celery - 2 branches.

Cooking scheme:

1. In a clean container, put the greens and cut along the clove of garlic.
2. Wash vegetables, prick with a toothpick in the stalk area. Place in container.
3. Pour in granulated sugar and s alt, pour in vinegar, boiling liquid and sterilize for a quarter of an hour.
4. Tighten the lid tightly, setting upside down, cover until cool.

S alted cherry tomatoes with celery

S alty little cherry tomatoes make a great appetizer on any table:

• cherries - 1.3 kg;
• s alt - 12 g;
• celery - 5 branches;
• peppercorns - 5 pcs.;
• granulated sugar - 17-20 g;
• garlic - 3-4 cloves;
• currant and cherry greens.

Cooking scheme:

1. Wash the cherry, put it in the prepared container, put greens, peppercorns and garlic on top.
2. Prepare the brine: pour s alt, sugar into the water, boil.
3. Let it cool down a bit and pour over the cherry tomatoes. Keep 4-5 days at room conditions.
4. After the time is up, put it in a cool place.

If you reduce the s alting time, you can get lightly s alted cherry tomatoes.

Spicy halves with vinegar and onion

Required components for liter containers:

• tomatoes - 1.2 kg;
• celery stalk with sprigs - 1 pc.;
• s alt - 10 g;
• granulated sugar - 15 g;
• peppercorns - 3 pcs.;
• vinegar - 30 ml;
• garlic - 3 cloves.

Cooking scheme:

1. Wash the stem with branches, put on the bottom of the container.
2. Wash vegetables, cut into slices and lay, shifting with garlic. Add peppercorns.
3. Pour boiling liquid, wait 10 minutes. Drain the water, boil and pour again. Leave for a quarter of an hour.
4. Drain again, s alt, add granulated sugar.
5. Pour vinegar, boiling marinade into a container with vegetables and tightly tighten the lid.
6. Upside down and cover until cool.

Marinated with mustard

Mustard gives the finished dish a piquant tender spiciness. To obtain such an appetizer, it is necessary to use the components presented in the classic recipe and follow the indicated cooking scheme with the only amendment: for each liter container, put 7 g of mustard in grains or 5 g of powder.

Sweet Pickled Tomato Plant Recipe

The recipe is presented for a three-liter container:

• tomatoes - 1.7 kg;
• s alt - 25 g;
• sweet pepper - one;
• granulated sugar - 75 g;
• vinegar - 85 ml;
• celery - 5-6 branches;
• peppercorn - 4 pcs

Cooking scheme:

1. In a clean sterilized container put greens, peppercorns, peeled and cut into slices sweet pepper.
2. Place washed vegetables.
3. Sprinkle s alt, granulated sugar and pour vinegar.
4. Pour boiling liquid, sterilize for 20 minutes, tighten the lid tightly and turn upside down to keep warm.

Meal storage rules

It is important not only to cook correctly, but also to preserve the finished product. Canned tomatoes are stored at room temperature in the dark. S alted and lightly s alted vegetables are recommended to be stored in the cold and in the dark.

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