Czech tomatoes for the winter: popular recipes you will lick your fingers with a photo

Few people know that a salad of tomatoes and peppers in Czech is called that way. Often housewives simply share it with each other, claiming that the taste is obtained - you will lick your fingers! Where the name came from is not known for certain, but the recipe itself has been known for a long time.

Over time, its varieties appeared, but two variants are most common. Among themselves, they differ in a set of products and some features of cooking. Czech tomato recipes for the winter are good for large fruits that do not fit into whole jars.

Onion recipe

In this version, tomatoes are rolled up with onions, bell peppers and garlic. It is better to take jars with a volume of 0.5, 0.7 or 1 l.

Product set

You will need the following ingredients:

• 3 kg round or elongated ripe tomatoes;
• 1 kg red or white onion;
• 1 kg red or orange sweet peppers;
• 5 large garlic;
• 10 peppercorns;
• 2 tbsp. l. unrefined oil;
• 1 tbsp l. food essence;
• 6 art. l. granulated sugar;
• 3 tbsp. l. table s alt (not iodized);
• 2000ml filtered water.

Working order

1. Tomatoes are washed in cool water and each cut into 4 slices.
2. The bulbs are peeled, dry edges are cut off, washed and cut into thin rings.
3. The seed nest is removed from the sweet pepper, the fruit is also cut into rings, trying to maintain their integrity.
4. Garlic is disassembled into slices, peeled and cut very finely. It is necessary to crumble, and not chop in a garlic press or blender.
5. Jars are washed, rinsed, sterilized over a kettle or in the oven for 15 minutes.
6. The sterilized container is placed on the table.
7. Vegetables are laid in layers: tomatoes on the bottom, then a layer of pepper, onion and garlic. In this way, all containers are filled.

Useful advice. The salad will turn out not only tasty, but also beautiful if the layers are made of medium thickness.

Marinade for the specified amount of vegetables is done quickly, so it can be prepared not in advance, but when all the components are already in jars.For it, you will need to dilute s alt, sugar, essence in water and pour in oil. They stir everything, put the pan on fire, let it boil, after which the marinade is immediately poured into jars to the very top.

The containers are covered with metal lids and sterilized. For half-liter jars, the time will be 10 minutes, for liter jars - 15, and it is enough to sterilize a 0.7-liter container for 12-13 minutes. If you overdo it a little, nothing bad will happen.

There is a variation of this recipe where the skins are first removed from the tomatoes. In this case, take dense, not overripe, fleshy tomatoes. To make the skin easily peeled, the fruits are immersed in boiling water for 1 minute, then transferred to cold water. After 2 minutes, they take it out and immediately clean it.

Classic

According to this recipe, tomatoes for the winter in Czech are harvested without sweet pepper. Experienced chefs say that this is a classic way, and Bulgarian pepper appeared thanks to the experiments of Russian housewives.

Preparing food

Vegetables and spices per 1 liter jar:

• ripe red tomatoes - how much will go in;
• unrefined oil - 2 tbsp. l.;
• garlic - as you like, you can take one clove or a whole head;
• allspice - 5-7 pcs.;
• 9% vinegar - 1 tbsp. l.;
• laurel leaf - 3 pcs;
• onion - as much as you like.

Components to fill:

• granulated sugar - 5 tbsp. l.;
• s alt - 3 tbsp. l.;
• water - 2 liters.

Procurement process

Finely chopped garlic is placed on the bottom of the jars, spices are also sent there. You can not cut the garlic, but crush it with a press, but then the brine will turn out to be cloudy.The containers are filled to the top with tomatoes, cut into several slices. Lay onion rings on top. If the preparation is intended for a festive table, vegetables can be laid in a more original way, then the salad will make a splash.

For pouring, sugar and s alt are dissolved in water, put on the stove and allowed to boil. Without waiting for the marinade to cool, pour it into each jar to the very top. Add vegetable oil.

No need for sterilization. You can steam the preservation in an autoclave, but most housewives prefer the traditional way - in a pot of water. It is better to take a wide container, of such a height that the walls are at least not lower than the cans.

At the bottom of the pot you need to put a wooden round stand or a thick cloth folded several times. The glass must not overheat from contact with the bottom of the pan, otherwise it will burst. Sterilize 10 minutes.

Add 1 tbsp to each container. l. vinegar. Roll up with lids and cool for a day upside down, wrapped in a cotton blanket.

Instead of marinade, you can use tomato juice. Then the onion should be chosen one that does not soften and does not have a pungent odor. Canned food will look more like Lecho salad than Czech tomatoes. In any case, it turns out very tasty.

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