Tomatoes with citric acid for the winter: pickling recipes with photos and videos

Tomatoes with citric acid for the winter retain their useful qualities and at the same time have an unusual pleasant aftertaste. Such a simple ingredient can completely replace ordinary vinegar. It creates an acidic environment in which pathogenic microorganisms cannot live and the shelf life of seaming becomes longer.

Classic performance

A classic citric acid canned tomato recipe popular with housewives.

“Before pickling food, I sterilize jars. It is better to s alt in three-liter containers, it will be faster and more convenient. For twists, I select only dense, undamaged vegetables.

• I peel one large carrot, cut it into rings and start laying it on the bottom of the cooked jar.
• Then I send a chopped bunch of dill to the container.
• Sweet and hot peppers cut into strips, garlic - slices and spread between tomato rows.
• The last layer I preserve dill sprigs, cherry and currant leaves.
• Pour boiling water over all the ingredients for 7 minutes.
• Then I pour the water into a container, add s alt 30 g and sugar 60 g, bring to a boil. To get sweet tomatoes, you can increase the amount of sugar to 200 g.
• Instead of vinegar, I put 5 g of citric acid in a jar, pour in the marinade and roll it up.
• I keep rolled up vegetables in the cellar.”

S alted tomatoes with citric acid can be eaten even by those who have problems with the digestive tract.

Benefits of unripe fruits

Green tomatoes have bitterness, so they are waiting for the final ripening of vegetables. But on the other hand, green tomatoes contain many vitamins, trace elements and various acids.

Green tomatoes are often used by experienced housewives for pickling. Tomatoes for the winter can be preserved separately or in combination with other vegetables.

Green tomatoes and bell peppers go great together. Unusual taste will not leave anyone indifferent. It is better to do it in jars with a volume of three liters.

1. Preservation involves the use of small tomatoes, if they are large, then you need to cut into slices.
2. Bulgarian peppers are cut into slices and placed along the walls of the jars, and the tomatoes are in the middle.
3. Pour boiling water over vegetables for 20 minutes, then drain and boil again.
4. After the next time, the water is poured into the pan, s alted, poured sugar and spices. Citric acid is added last.
5. The resulting brine is poured into vegetables.
6. Dill umbrellas are laid out on top, the contents are filled with 30 ml of oil and start spinning.

Very tasty green tomatoes are obtained by choosing and following the steps of the following recipe.

• 15 g of gelatin should be dissolved in warm water.
• Then cut the tomatoes into slices.
• The onion is cut into half rings.
• Sliced onion, garlic, 5 sweet peppers and cloves are laid out at the bottom of the jars.
• Spread vegetable slices tightly, alternating layers with lavrushka.
• S alt with sugar and citric acid is poured on top.
• Gelatin is diluted with water and combined with the rest of the ingredients.

The workpiece is tightly closed with iron lids. Best stored in a cool place.

Vegetable salad

In many recipes, tomatoes can be combined with citric acid for the winter with cucumbers. It turns out very tasty.

For preservation, 3 kg of even, elastic, not bitter cucumbers are useful. They must be immersed in ice water for 2.5 hours. You need to take 2 kg of small tomatoes themselves.

1. At the bottom of sterilized jars lay out three cloves of garlic, cut in half, two slices of horseradish, cherry and currant leaves.
2. Cucumbers spread first to the middle of the jar.
3. Then they start laying out the tomatoes.
4. Spread dill sprigs as the last layer, then pour in boiling water. After 5 minutes, it drains and new water is poured.
5. Then, the water from the vegetables is poured into a separate container, lemon 5 g and spices are added.
6. Marinade is poured over vegetables.

Close jars hot. Leave upside down under a warm blanket to cool.

Tomatoes with herbs

Pickled tomatoes with citric acid and dill are sure to please everyone.

• Preservation of a tomato begins with unfolding dill sprigs and umbrellas in jars.
• Then place the tomatoes.
• The last layer is also laid out dill greens.
• The contents are poured with boiling water. Marinate for approximately 16 minutes.
• Water is boiled in a separate container, to which s alt 35 g, sugar 65 g and 2.5 g citric acid are added.
• Water from tanks is drained and replaced with brine.

Close the jars and leave them upside down under a warm blanket until they cool completely. After that, s alting is transferred to a cold place.

Sprigs of greens and a bay leaf will help to complement the taste of tomato with citric acid. The preparation of the dish is very simple.

• In clean, dry jars begin to put garlic cloves, 4 allspice peas, sprigs of a whole bunch of parsley and a bay leaf.
• Then spread the tomatoes and pour in boiling water.
• After 13 minutes, pour the water into a separate container, add 45 g of s alt, 65 g of sugar and 30 g of citric acid.
• After boiling the brine, you can start pouring.

The jars are rolled up as usual, turned upside down and left to cool under a warm blanket.

Quick work

Very tasty vegetables can be obtained if made together with lemon and onion rings in liter jars.

• One large onion cut into rings.
• One bell pepper cut into small strips.
• First, dill and parsley, tomatoes, chopped onions and peppers are placed in a glass container.
• Boil water with s alt, sugar, lemon and spices added. Wait until it starts to boil.
• Marinade is poured hot.

Cooked s alted vegetables are rolled up, allowed to cool and put away in the cellar or cellar.

An easy pickled tomato recipe that can be made without sterilization. It is best to choose cherry tomatoes and a liter container.

1. Sprigs of dill and parsley, currant leaves, garlic, pieces of hot pepper, cloves and bay leaf are placed in prepared jars.
2. Washed, fresh tomatoes are stacked tightly on top.
3. Water is boiled in a container at the rate of 500 ml for each liter jar.
4. Pour boiling water over the contents for 17 minutes.
5. Then the liquid is poured into a separate container and the brine is being prepared. Pour s alt 5 g, sugar 40 g and citric acid 2.5 g. As soon as the brine starts to boil, it is poured into containers.

Homemade s alting is rolled up hot and stored upside down under warm clothes for about a day.

Recommended