Tomatoes with vodka for the winter: pickling recipes you will lick your fingers with a photo

S alted tomatoes are a traditional snack present at almost every festive feast. Tomatoes with vodka for the winter are a little unusual, because their taste is distinguished by freshness and the versatility of the aromatic bouquet. You can add even more originality to the dish by expanding the recipe with spices and spices.

The quality of pickled tomatoes with vodka varies slightly. Tomatoes become crispy, hard, you just lick your fingers, the marinade remains alcohol-free. Using this method, you can cook pickled tomatoes of any variety, as long as the fruits are ripe and red.If the fruits are too small, they must be placed in a jar as a whole. Large specimens should be cut into several parts, but rolled up separately from those that are put in whole jars. Canned tomatoes with vodka are delicious.

The role of alcohol in preservation

The combination of vegetables and vodka is considered a classic, but the idea of adding a drink during the preservation process has become popular not so long ago. This is done for reasons of better preservation of the s alting components.

Alcohol, present in the composition of s alted tomatoes, does not affect their taste and aroma, but helps to preserve the shape of the fruit, prolongs the shelf life of the workpiece. Tomatoes canned with vodka are not only to lick your fingers, but also to prevent fermentation of snacks and bloating of cans. Mold is not terrible for tomatoes s alted with vodka.

It has long been noticed that with the help of ethyl alcohol it is possible to stop the fermentation processes.The production of fortified wines is based on such an action, the fermentation process in which does not reach the end, but stops after adding a drink with a strength of 40 to 60 degrees. This property is used in the pickling process.

Cooking vegetables always carries some risk of fermentation or mold, despite the use of preservatives such as sugar and s alt.

The reasons may be a violation of hygiene requirements, dirt on the dishes, deviation from the cooking technology and unwashed hands. In some cases, understanding the reasons for opening a jar is completely difficult.

By adding a very small amount of alcohol to the preparations, you can get confidence in the safety of the future snack. Alcohol will stop fermentation and destroy all pathogens. Moldy fungi will not get the opportunity to multiply and spoil the spins.To keep the blanks in their original form, you need to use about 20 milliliters of vodka per 1 liter of brine.

Ingredients for pickling tomatoes

To prepare tomatoes with vodka, prepare:

• red tomatoes in a volume equal to the volume of a three-liter jar;
• 1.5 liters of water;
• 2 tablespoons of s alt;
• 4 tablespoons of granulated sugar;
• lavrushka (3 leaves);
• 5 pcs cloves;
• 1 pinch red hot pepper;
• 2 garlic cloves;
• 5 cherry or oak leaves;
• 10 black peppercorns;
• 1 tablespoon 9% vinegar;
• 1 tablespoon of vodka.

Oak or cherry leaves can be omitted, but their presence can make the tomatoes in the mysterious marinade elastic and crispy, you will lick your fingers.

Step by step cooking guide

The recipe for making tomatoes with vodka for the winter is simple. S alt vegetables should be in this order:

1. Preparation of tomatoes. The fruits should be small, fragrant and firm. To improve the taste, you can add a small onion to the jar. Each tomato in the region of the stalk is pierced with a toothpick. We preserve only good, even fruits.
2. Sterilization of containers. This issue should be approached as carefully as possible, because the jars with the contents will not be sterilized. You can resort to any convenient method: steaming, roasting in the oven, heating in the microwave.
3. Bookmark. At the bottom of the jar put some spices. Since jars do not need to be sterilized, it is safer to use dried spices so that the container does not “explode”.
4. Processing. Horseradish leaves, peppercorns, currant or cherry leaves must be doused with boiling water and put into jars.
5. Laying tomatoes. Tomatoes prepared with vodka without sterilization in a jar must be interspersed with onion rings. Ideally, there should be as few voids as possible.
6. Pouring hot water. Boiling water is filled with a jar in which all the spices are folded. Above - a few green dill umbrellas. Leave on for 10 minutes.
7. Preparing the marinade. Water from the jar is poured into the pan, s alt is added there, and essence is added to the jar while the marinade is boiling. Vodka is also poured into vinegar.
8. Pour marinade. As soon as the s alt water begins to boil, it can be poured into jars, filling them to the very brim. S alting is considered finished.
9. Spin. After the lids are rolled up, the jars are wrapped in a warm blanket for a day for slow cooling. Anything pickled should keep for a long time.

During the pickling process, the aromas of winter spices will mix with the aroma of tomatoes, and the proportion of vodka will contribute to the long-term preservation of the preparations and the strength of the tomato pulp. Green tomatoes with vodka will make you lick your fingers.

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