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

All people love various goodies, their shortage is especially acute in winter, when fresh vegetables are quite expensive. To treat yourself to a pleasant addition to the meal, you can cook your own pickled tomatoes during the summer. In this case, we are not talking about the classic preparation of pickles from pure tomatoes, but with the addition of such an ingredient as plums. In this case, you should consider in detail how tomatoes with plums are prepared for the winter, as well as the simplest, but at the same time, popular recipes.

Choosing a variety of tomatoes and plums

When choosing these ingredients, special attention should be paid to the taste of tomatoes, since most plums have a rich sweetness. Tomatoes should not be the same, otherwise the marinade will turn out cloying and sweet.

Consider the main points that you should pay attention to when harvesting tomatoes with plums for the winter:

1. The size and thickness of the skin on the fruit (tomatoes, it is recommended to select thick-skinned, and plums - not large).
2. Taste qualities (here everyone chooses for himself, as someone likes everything sweeter, and someone vice versa).
3. Fruit shape (particularly large and round tomatoes are quite difficult to get out of the jar, so it is better to give preference to not large oblong varieties).
4. As mentioned earlier, it is not recommended to choose large varieties of plums, otherwise it will not be a tomato with plums, but vice versa.
5. Recipe to be used for making marinated vegetables with accompaniment.
6. What is additionally planned to be used when harvesting fruits for the winter (greens, vinegar, zucchini or other additions).

Based on these parameters, everyone chooses for himself what varieties of tomatoes and plums to use to prepare a pleasant addition to the winter meal.

Preparing the ingredients

All recipes use their own ingredients, but each case is characterized by the following actions with tomato fruits, as well as plums and additional blanks, namely:

• tomatoes must be pre-rinsed and then thoroughly dried before preservation;
• plums are also thoroughly washed and then dried at room conditions;
• greens or other additions are used to taste, in addition, they are also thoroughly washed and dried;
• when preparing a tomato with plums for the winter, you will need table vinegar with a small strength (9 percent is enough);
• any other additions from vegetables are also thoroughly washed and then dried;
• virtually every recipe calls for garlic, everyone adds it to taste, but a couple heads are enough for a jar of pickles.

Additionally, the required amount of s alt is prepared in advance. After preparing everything, it is required to carry out the appropriate steaming of the jars for pickling.

Depending on the amount of upcoming preparation, a suitable amount of ingredients is being prepared.

How to cook tomatoes with plums for the winter

There are enough recipes to prepare a delicious preparation for the winter.

Everyone has their own preferences, so only some of them that are most popular should be described:

• classic billet recipe;
• pickled tomatoes with plums;
• delicious recipe with herbs;
• use prunes instead of fresh plums;
• canned tomatoes with cherry plum;
• pickle recipe without vinegar.

Each pickling option needs to be considered separately, as the cooking procedure is different, as are the ingredients used.

Classic s alting recipe

To make, you will need the required number of tomatoes, plums, horseradish leaves, cherries, and peppercorns. Additionally, you need to prepare spring water in a volume of 10 liters, two glasses of s alt and a glass of sugar.

Cooking as follows:

• cans are washed thoroughly;
• tomatoes and plums are mixed inside;
• water should be s alted and covered with sugar, mix;
• jars are filled with water, and greens are placed on top;
• closed with plastic lids and infused for a day.

After a day of infusion in the room, the jars need to be rolled up under metal lids and lowered into the cellar, after 2 months you can eat pickles.

Plum Pickled Tomatoes

For cooking, you will need a kilogram of tomato and a pound of plums, as well as an onion, allspice and any greens. You also need to prepare 2 liters of water, 3 tablespoons of s alt, 7 tablespoons of sugar and 50 ml. vinegar.

The pickle is prepared as follows:

• chopped onions are put into clean jars;
• greens and garlic are optionally added;
• everything is poured with boiling water and infused for 20 minutes;
• everything is poured into the pan, spices are added, and the mixture boils for 2 minutes;
• tomatoes and plums are placed in jars, and then the contents are poured with marinade.

The jar is rolled up under a metal lid, and then sent to cool.

Recipe with herbs

For cooking, you will need a kilogram of tomatoes, a pound of plums, onions, a few garlic, herbs, as well as bay leaves and 100 grams of vinegar.

The recipe is prepared as follows:

• put greens in a clean jar, as well as onions and garlic;
• jar filled with tomatoes and plums;
• a little onion is also placed in the middle;
• pour boiled water into a jar, and then drain;
• then re-fill with boiled water and leave for 10 minutes;
• water is drained into a saucepan and poured with vinegar, s alted and sugar is added;
• everything is poured into a jar and rolled up with a lid.

After the bank, it cools under a warm blanket for a day, then it is stored in a cool place.

With prunes

As with Plum Pickled Tomatoes, this recipe has a similar preparation, except for the fact that prunes are added to the marinade instead of ripe plums.

Additional sugar may be needed for flavor if the marinade is too s alty.

Canned cherry plum tomatoes

For cooking, you need a pound of tomato, 100 grams of cherry plum, half an onion, allspice to taste, bay leaf, and other greens. The recipe is prepared as follows:

• all spices are laid out in washed and dried jars;
• tomatoes are superimposed on the bottom, and on top - cherry plum and onion;
• the jar is filled to the top with tomatoes;
• marinade is being prepared, three tablespoons of s alt and the same amount of sugar are added to the water, as well as vinegar in the amount of 50 grams;
• after the bank is filled with marinade and infused for 10 minutes.

As soon as the pickle is infused, preservation continues by rolling cans under a metal lid.

No Vinegar

Any recipe is suitable for cooking, just so that the brine does not turn out sour, no vinegar is added, which makes the tomatoes more sweet and firm.

But you should take into account the fact that for some recipes it is unacceptable to refuse vinegar, because otherwise the composition may turn out cloying and sweet.

Storage rules for blanks

To keep pickles for a long time, you need to follow some rules:

• high humidity must be present in the room;
• low temperature required;
• no penetrating sunlight and daylight;
• sterile atmosphere.

If all these conditions are observed in the storage, then the blanks for the winter will be stored for a long period of time.

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