Korean-style tomatoes in jars for the winter: 3 recipes, cooking features

Home » Preservation and preparations for the winter » How to deliciously pickle and marinate tomatoes for the winter - the best recipes for preparations

Valentina Kolesnikova 07/10/2020 108 No comments

Yesterday I was reviewing my homemade recipes for salted and pickled tomatoes for the winter. I have plenty of them, but among this variety there are also recipes that I use every year.

I’ve already shared recipes for tomato salads, and today I decided to make a selection in which I included recipes that I especially liked for pickling very tasty tomatoes.

All of them are simple, but at the same time, original. They stand well for more than one winter, and the spicy tomatoes don’t even need to be put in the basement. They are perfectly stored in the apartment. Do not explode, do not become cloudy, do not oxidize.

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Green pickled tomatoes with garlic for the winter
Awesome stuffed green tomatoes for the winter
Korean-style green tomatoes for the winter “You'll lick your fingers”
Korean sweet red tomatoes for the winter
Delicious tomatoes “under the snow” with garlic for the winter
“Gorloder” of tomatoes with garlic for the winter
Vigorous tomatoes with horseradish and garlic for the winter
Original and unusual tomatoes in gelatin for the winter
Unusual tomatoes for the winter with carrot tops
Tomato slices with garlic for the winter

Green pickled tomatoes with garlic for the winter

Awesome and very tasty tomatoes! Dense green, white or slightly brown fruits are perfect for this recipe. The main thing is that they are meaty and juicy. I don't recommend taking ones that are too small. They will turn out hard and dry.

For a 3 liter jar you will need:

2 kg green tomatoes;
6 cloves of garlic;
25 gr. parsley;
8 gr. dry dill or 2 large fresh umbrellas with stem;
15 pcs. black pepper;
8 pcs. allspice;
4 bay leaves;
3 tbsp. l. vinegar 9%;
2 tbsp. l. salt;
1 tbsp. l. Sahara.

We choose large, fleshy, green or milky ripe fruits. Wash it well and cut out the place where the stalk was attached.

In washed jars (they do not need to be sterilized) we put 1/3 of the parsley, garlic cloves cut into slices, allspice, black peppercorns, bay leaves and dry dill.

We cut large tomatoes into 4 parts, medium ones into halves and place them tightly after the herbs and spices. Again add the next portion of herbs and spices.

Next, fill the jar to the top with slices and place the remaining aromatic spicy mixture on top. Cover with boiled lids and leave them like that for now.

Pour boiling water over them and let them warm up for 20 minutes. Since ours are cold, the water will cool down quite quickly the first time.

Exactly 20 minutes have passed, the jar has cooled down, you can easily hold it in your hands. Pour the water back into the pan and bring it to a boil again.

Pour the boiling water into the jars and now leave for 30 minutes so that the tomatoes warm up thoroughly.

As soon as the jar becomes warm and can be held in your hands, drain the water. Add salt and sugar to it, bring to a boil and cook the brine.

While the water is boiling, pour vinegar into each jar. When the brine has boiled well, pour in the tomatoes, quickly close the jar with a lid and seal with a seaming key.

We turn the jars upside down, wrap them well in something warm and leave them like that until the next day.

These pickled tomatoes can be stored in the basement, or in a pantry or cupboard, even at room temperature.

Korean tomato recipes

This spicy Korean tomato appetizer can be prepared hot or cold. Hot pasteurized products last longer. At the same time, the spiciness of tomatoes can be adjusted by the amount of hot pepper and garlic. If you remove the seeds from the pepper, the appetizer will be less spicy.

A simple classic recipe for Korean tomatoes in jars

To prepare tomatoes according to the classic recipe, you need a number of the following ingredients:

1 medium sized carrot;
1 pepper (Bulgarian);
4 cloves of garlic;
¼ tsp. hot pepper (ground);
cilantro with parsley at your discretion;
45 ml vinegar;
1 tbsp. l. mustard;
¼ cup sunflower oil;
allspice and bitter pepper 1 tsp each;
granulated sugar 2-3 spoons.

Important: to prepare Korean tomatoes, use tomatoes of a rich, red color (juicy). Cilantro can be replaced with coriander (1 tbsp).

A filling is prepared for the tomatoes: vegetables other than tomatoes are chopped in a blender (carrots and bell peppers into strips), mustard, salt, sugar and vinegar are added (kept until dissolved). Ground coriander, oil, and pepper are added to the resulting mass.

To prepare tomatoes for winter storage, jars are sterilized. The recipe is designed for liter and 800 ml containers. Vegetables are cut into pieces (medium into 4, small - into 2), placed in jars in layers, pouring over the filling (tomatoes - carrots - peppers - dressing). Filled jars are sealed with boiled lids for rolling or twisting (depending on which jar).

Korean instant tomatoes without sterilization

Without sterilization, tomatoes retain their vitamin and mineral composition with useful substances.

For the recipe prepare:

2.5 kg of tomatoes (ripe);
5 cloves of garlic;
2 onions;
50 ml sunflower oil;
dill with parsley.

For the marinade:

vinegar (50 ml);
salt (1 tbsp);
peppercorns (1 tsp);
bay leaf (2 leaves).

Place chopped garlic and chopped herbs (mixed) into clean, washed jars and add oil. The tomatoes are washed under the pressure of water, the stalks are cut out, and punctures are made around them with a toothpick (for better impregnation). The fruits are placed in a jar in layers, arranged with onion rings. Vegetables are laid out with their butts facing up so that they are quickly soaked in the marinade.

Marinade: add sugar with salt, pepper (peas), bay leaf to boiling water. The brine is removed from the heat and vinegar is poured in. The tomatoes are filled with warm brine and sealed with sterile lids.

Important: for a 3-liter bottle - 1500 ml of brine, a two-liter jar - 1000 ml, a liter jar - 0.5 ml. If sweet varieties of fruits are used, the amount of sugar is reduced.

The jars are cooled while wrapped, the workpiece is stored in a cool room.

Korean green tomatoes

For lovers of canned green tomatoes, there is a recipe in Korean.

You will need:

tomatoes (green) – 1000 mg;
3 bell peppers;
4 cloves of garlic;
0.5 cups table vinegar;
half a glass of olive oil;
greenery;
a piece of bitter chili;
1 spoon of salt with sugar.

The ingredients are washed, the garlic is processed in a press, the sweet peppers are cut into strips, the tomatoes are cut into 4 parts. The products are placed in a container and filled with dressing. Marinade: mix salt with sugar, oil and vinegar, add hot pepper if desired.

Pour the dressing over the tomatoes, shake the dish under the lid and place it in the refrigerator. After an hour, the appetizer is ready, you can try it. By keeping the dish longer than the allotted time, the taste is more intense.

The hottest, most delicious Korean tomatoes for the winter

The recipe for Korean spicy tomatoes is suitable for preparing canned food for long-term storage. It doesn’t take much time to prepare a spicy Korean snack for winter storage; the recipe is designed for a 3-liter jar.

Ingredients:

for 2 kilograms of tomatoes you will need:

2 sweet peppers;
2 heads of garlic;
2 hot peppers;
greenery.

The brine is prepared from:

100 ml table vinegar;
100 ml sunflower oil;
70 g granulated sugar;
2 spoons of salt.

Peppers of 2 types with garlic are crushed with a blender, transferred to a container, salt and sugar, sunflower oil, chopped herbs, and vinegar are added. Tomatoes are cut into pieces and placed in layers in jars. The tomato appetizer, sealed with a lid, is kept in the refrigerator for 8 hours with the lid down (for quick marinating of the top layer).

Awesome stuffed green tomatoes for the winter

In my family, green tomatoes stuffed with spices and herbs are one of our favorites. At the beginning of autumn, I ferment them in huge pots, and when everyone is full, I roll them into jars.

For 3 1.5 l cans:

2.5 kg green tomatoes;
1 horseradish root or large leaf;
50 gr. dill;
50 gr. parsley;
1 large head of garlic;
1 pod of hot pepper.

To prepare the marinade:

1.5 liters of water;
150 ml vinegar 9%;
2 tbsp. l. salt with a small slide;
4 tbsp. l. Sahara.

Wash the jars well, sterilize the lids in boiling water for 3-5 minutes.

We peel the garlic, wash it and grate it, or pass it through a garlic press or meat grinder.

Cut off the tail of the hot pepper, cut it into strips, and then crosswise into small pieces. There is no need to remove the seeds.

We take a lot of greens and chop them finely and finely.

Mix everything well so that the greens and peppers are thoroughly distributed among themselves. This will be the filling for green tomatoes.

We cut the washed green tomatoes into 2 parts, but do not cut them all the way through.

Place the filling with herbs, garlic and hot pepper into the slot. This is done very easily with a tablespoon. You need to stuff it tightly enough.

Place a horseradish leaf or pieces of root at the bottom of the jars and fill them with stuffed tomatoes.

Fill them with boiling water to the very edge so that it even spills out a little. Cover with lids and leave for 10-15 minutes.

Time has passed, we drain the water into the pan using a special plastic lid with holes. Now we will prepare the marinade.

Put salt and sugar there and cook for 2-3 minutes until the salt and sugar are completely dissolved. Pour vinegar into the marinade and let it boil again.

Pour the hot marinade into jars with tomatoes, cover with lids and send for sterilization. To do this, take a pan, cover the bottom with a napkin, place the jar and fill it with warm water. After the water boils in the pan, sterilize for 15 minutes. This is the time for a 1.5 liter jar.

We take the jars out of the pan and close the lids tightly. We turn them over onto the lids, cover them with a blanket and leave them like that to cool.

This preservation keeps very well all winter at room temperature.

↑ Korean tomatoes for the winter with sterilization

Korean cuisine is quite popular in the world. They are varied, healthy, and most importantly, delicious. First of all, this applies to vegetable dishes, which can not only be eaten fresh, but also stored until the next harvest.

One of the best culinary preparations is Korean-style tomatoes for the winter with sterilization. They are easy to prepare; all the ingredients can be easily found in your garden or bought at the market. Store-bought vegetables will also work. But they must be fresh, and the tomatoes must be ripe, but not overripe.

There are many cooking methods to choose from. The amount of ingredients indicated in this recipe should be enough for four liter jars.

Ingredients:

tomatoes – 3 kg;
carrots - four pcs.;
bell pepper – five pcs.;
garlic - five cloves;
red pepper (ground) – one tbsp. l.;
salt - two tbsp. l.;
sugar - half a glass;
vinegar (9%) and vegetable oil – 100 ml each;
parsley and dill - one bunch each.

Preparation:

We start preparing the dish by rinsing the vegetables under water.
Peel carrots and garlic, and remove seeds from bell peppers.
Cut the tomatoes in half lengthwise and remove the stems.
Turn on the meat grinder and grind the carrots, bell peppers and garlic. Leave the resulting mixture in a plate for a while.
Finely chop the parsley and dill. Transfer the greens to a bowl with the vegetable mixture. Sprinkle with red pepper, sugar and salt. Fill with vinegar and vegetable oil. We arm ourselves with a tablespoon and mix everything thoroughly.
We'll definitely try it. If there is not enough salt or sugar, add more.
We sterilize liter jars and pour boiling water over the lids.
Place the tomatoes cut side down on the bottom of the glass container, and put two or three tablespoons of chopped vegetables with herbs and seasonings on top.
Next, lay out the tomato layer again, then the vegetable mixture. Continue in this manner until the jar is completely filled. Cover it with a lid.
We move the glass container into a pre-prepared pan. Fill the jars with water up to the hangers. We sterilize the tomato preparation after boiling the liquid for about fifteen minutes.
We seal the jars tightly, turn them over and wrap them in a blanket or blanket.
A day later we send the delicious tomatoes for storage until winter.

Korean-style green tomatoes for the winter “You'll lick your fingers”

Simply awesome recipe! It turns out very tasty, aromatic and spicy! In my family, these tomatoes just fly away in jars, so every year I roll them up in large quantities.

2 kg green tomatoes;
600 gr. red and yellow bell peppers;
300 gr. carrots;
½ red hot pepper;
2 goals garlic;
2 goals Luke;
130 gr. Sahara;
40 gr. salt;
2 tsp. spices for Korean salads;
150 ml grows. oils;
80 ml vinegar 9%.

Cut out the stalks of washed green tomatoes and cut them into plates 5-7 mm thick.

Cut the onion into half rings, finely chop the garlic with a knife, you can chop it using a press.

Remove the seeds from the hot pepper and chop it finely. We clean the bell pepper from partitions and seeds, cut into strips. Grate the carrots using a Korean carrot grater.

Mix all the chopped and chopped vegetables in one large bowl. Add salt, sugar, seasonings for Korean carrots and mix everything again.

Pour in vinegar and vegetable oil, stir, cover with a lid and leave to marinate for 2 hours.

After 2 hours, stir; during this time, the vegetables have released quite a lot of liquid. Now we put everything in sterilized jars and compact it well.

Top up with the released juice. Cover with lids and sterilize.

Place a napkin on the bottom of the pan, place the jars and pour water at room temperature up to the hangers of the jars. As soon as the water in the pan boils, reduce the heat to medium and sterilize 0.5 liter jars for 15 minutes.

We seal them with lids and put them under the blanket. When the Korean canned tomatoes have cooled, put them away for storage.

Look how beautiful and appetizing the twist looks! Just mouthwatering!

Classic recipe for Korean tomatoes for the winter

Composition (per 2 l):

tomatoes – 1.5-1.7 kg;
carrots – 0.3 kg;
sweet pepper – 0.4 kg;
fresh parsley or celery – 20–30 g;
garlic – 5 cloves;
table vinegar (9 percent) – 50 ml;
vegetable oil (refined) – 50 ml;
salt – 15 g;
sugar – 50 g;
hot capsicum - to taste;
seasoning for Korean salads - to taste.

Cooking method:

Sterilize jars and matching lids.
Scrub, wash the carrots, blot with a napkin. Grind on a special grater designed for making Korean salads.
Peel the peppers from seeds, cut into strips, not too small.
After washing and drying the tomatoes, cut them in half or cut into quarters. It is important that the pieces fit easily into the jar.
Wash and dry the greens. Peel the garlic cloves.
Pepper, sweet and hot, grind through a meat grinder or chop using a blender.
Also chop the herbs and garlic.
Combine the pepper mass, chopped herbs and garlic in a small bowl, mix them with sugar, salt, seasoning, oil and vinegar.
Place in a saucepan and bring to a boil over low heat, remove from heat.
Place the tomatoes, cut side down, in prepared jars, covering each layer with marinade. Pour the remaining marinade on top.
If the snack will be stored in the refrigerator, the jars can be closed immediately. For indoor storage, jars of tomatoes must be sterilized. To do this, place a towel on the bottom of the pan, put jars on it, covering them with lids, pour water into the pan so that it reaches the hangers of the jars, then put the pan on low heat, bring the water to a boil. Jars of tomatoes are sterilized in boiling water for 15–30 minutes, depending on their volume (15 minutes are needed to sterilize a 1-liter container).
Roll up the jars, turn them over and wrap them up. Leave to cool in a steam bath for additional preservation.

Korean sweet red tomatoes for the winter

I really like this recipe! The vegetables have a pleasant sweet and sour taste with a spicy aroma of spices. Eaten in jars at a time.

For 2 cans of 0.5 l:

750 gr. red tomatoes (dense, preferably the cream variety);
250 gr. bell pepper;
120 gr. carrots;
1 onion;
4-6 cloves of garlic;
1.5-2 tbsp. l. spices for carrots in Korean;
60 gr. Sahara;
18-20 gr. salt;
25 ml vinegar 9%;
50 ml grows. oils

We cut the washed and peeled tomatoes into several slices. Grate the carrots using a Korean carrot grater. Peel the onion, wash it and cut it into half rings. Then cut the bell pepper into thin long strips.

Place vegetables in a bowl. Add the finely grated garlic there and mix everything well.

Add salt, sugar, Korean carrot seasoning to them and mix everything well again.

Pour in vinegar and vegetable oil, finally mix everything, set aside for 30-40 minutes so that everything is marinated well.

Time has passed, the vegetables have been thoroughly infused and have released quite a lot of liquid.

Now we place them tightly in jars and fill them with the released juice.

Cover with boiled lids and set to sterilize.

We take a pan of a suitable size, put a napkin on the bottom, place the jars and fill them with water at room temperature up to the hangers, and put them on the fire.

Let the water in the pan boil and count 15 minutes from the moment it boils. We sterilize jars with a volume of 0.5 l, 17 minutes, 700 ml -1 l - 20 minutes.

Screw the lids on, turn them over and leave to cool; no need to wrap them up.

That's all! Now in winter you can enjoy delicious Korean tomatoes.

Korean tomatoes for the winter without carrots

Composition (per 3 l):

tomatoes – 2 kg;
bell pepper – 0.8 kg;
hot capsicum – 1–2 pcs.;
garlic – 10 cloves;
table vinegar (9 percent) – 100 ml;
vegetable oil – 100 ml;
fresh herbs – 50 g;
salt – 10 g;
sugar – 40 g;
ground coriander - to taste.

Cooking method:

Wash the vegetables and herbs and let them dry.
Peel both types of pepper from seeds and chop using a meat grinder.
Grind the herbs and garlic through a meat grinder and mix with the pepper mixture.
Add coriander, sugar and salt to the resulting sauce. Pour in the oil and vinegar, mix thoroughly. Leave for 20–30 minutes so that the salt and sugar have time to dissolve.
Cut the tomatoes into slices.
Place the tomato pieces in prepared jars and pour in the spicy sauce. Close the jars tightly and shake. Place bottoms up and leave for 1-2 hours.

After the specified time, the jars can be turned over and put in the refrigerator. If you intend to store the snack at room temperature, you should not rush to close it: first you need to sterilize it for at least 20 minutes. After seaming, the jars that will be stored indoors are placed on lids and wrapped so that they cool in a steam bath.

Delicious tomatoes “under the snow” with garlic for the winter

They really look like snow. This effect is achieved by finely chopped garlic and marinade, which becomes slightly milky in color. This twist reminds me of a New Year's ball, which if you shake it, snow falls in it.

It also turns out beautiful, unusual, original and damn tasty!

For 1 kg of tomato (preferably cherry) – 100 g. garlic

Marinade for 1 liter of water:

1 liter of water;
4 tbsp. l. (100 gr.) sugar;
2 tbsp. l. (60 gr.) salt;
8 tbsp. l. (100 ml) vinegar 9%.

Sterilize the jars over steam for 3 minutes. Boil the lids for 2-3 minutes, this is enough.

Wash the tomatoes, peel the garlic from the outer layer and wash it under running water. Grate the garlic on a fine grater.

We take a jar and put tomatoes in it, the larger ones on the bottom, the smaller ones on the top. There is no need to put it tightly, just pour it out and that’s it.

Pour boiling water, cover with lids and leave for 15-20 minutes.

They stood for 20 minutes, now we take a saucepan, a measuring cup, drain the water from the cans and count how much water we got, because... Our recipe is for 1 liter of water. If a little is not enough to reach the full volume, then add the missing amount of water.

Add salt, sugar and put on fire. As soon as the water boils, add vinegar.

The grated garlic should be divided into equal portions according to the number of jars and the required portion should be added to each of them.

The marinade has boiled, fill all the jars one by one and roll up. The marinade should simmer over very low heat all the time.

Turn it upside down and wrap it in a warm blanket. In the morning, after the jars have cooled, we send them for storage.

Look how beautiful the twist looks. It seems that they are really under the snow.

Korean instant tomatoes

No one will pass by such a delicacy with a rich taste and no less pleasant aroma. And the main thing is that you can easily prepare it for future use so that you can enjoy it whenever your heart desires.

It is necessary to approach the choice of products with special care: vegetables should be fresh and juicy. In this case, the success of the venture is guaranteed, and the taste components will be at the same level. And it is important that by sterilizing the salad, you can completely preserve those unchanged qualities for which many people prefer this particular dish.

Ingredients:

Tomatoes – 3 kilograms.
Bell pepper – 6 pieces.
Carrots – 4 root vegetables.
Garlic - head.
Granulated sugar – 150 grams.
Wine vinegar – 100 milligrams.
Sunflower oil – 1/2 cup.
Rock salt – 25 grams.
Paprika - a tablespoon.
Dill - a bunch.
Parsley - a bunch.

Yield: 3.5 liters.

Cooking process:

1. Rinse all vegetables thoroughly and remove excess: peels, seeds, stalks.

2. Divide the tomatoes into halves and cut out small white veins, if any.

3. Prepare the dressing. Place carrots, peppers, garlic in a blender and process.

4. Chop the greens and mix with the dressing. Add oil, essence, sugar, paprika and salt. Mix thoroughly. To taste. If necessary, add more spices.

5. Sterilize jars with lids.

6. Place the tomatoes, cut side down, on the bottom. Drizzle a few tablespoons of dressing on top. So alternate until the jar is full. Close the lid tightly.

7.Pour water into a large saucepan. Place over low heat and bring the contents of the jars to a boil. Sterilize for at least 15-20 minutes.

8.Secure the neck with a lid. Turn it upside down and cover it with a blanket.

If you want to try something tasty, you should definitely get a jar of the spicy snack and eat this dish to your heart’s content.

“Gorloder” of tomatoes with garlic for the winter

Do you like your sharp eyes to pop into your forehead? Then be sure to close at least one jar of these tomatoes. They turn out so sharp that even my husband and brother-in-law can handle them in just a few servings.

1 kg of fleshy tomatoes;
4 large bell peppers;
3 hot red peppers;
2 heads (120 g) garlic;
150 gr. horseradish;
1 tbsp. l. salt (more possible);
2 tbsp. l. apple cider vinegar.

Cut the tomatoes into slices and let them stand for 20-30 minutes. Drain the juice released during this time. You can even squeeze the tomatoes a little.

Pour cold water over the horseradish for 2 hours, then you can easily peel off the rough skin. Scrape it with a knife and cut it into pieces.

To peel the garlic easily, you need to soak it in lukewarm water for about 20 minutes. The husk will simply come off on its own.

Remove the tails and seeds from bell and hot peppers and cut into arbitrary pieces.

Grind all vegetables in a meat grinder. Mix well, add salt and vinegar, mix again. You can add 1 more tbsp. l. sugar, but no more. Then the taste will be slightly sweet.

Cover tightly with a lid and leave on the table for 1 hour so that the salt and sugar are well dispersed.

And during this time we steam the jars, steam them and boil the lids.

But it’s even easier to pour a little alcohol diluted half with water or just vodka into the jar. Cover with a lid, shake well and pour the liquid into the next jar. And turn this one over, put it on the table on a clean towel, put the lid next to it.

We lay out the horloder among the jars and close the lid tightly. You can pour 1 tbsp on top. l. vegetable oil for better storage. We put the jars in the refrigerator. This sauce can be used within 1-2 months.

If you want to make such a preparation for the winter, then you need to boil it and screw it tightly with lids.

To do this, pour the sauce into a saucepan, put it on the fire, bring to a boil and cook while stirring for 15 minutes. After that, pour it into jars and immediately seal it hermetically with a sealing key.

Turn the jars over, wrap them well in a blanket and leave to cool. This preservation is well stored until spring and longer, even at room temperature.

Korean tomatoes for the winter 7 most delicious recipes

Over the summer, fresh tomatoes get boring, and people want something new! This article is for lovers of spicy and savory snacks on the table. The taste of Korean tomatoes is impeccable, moderately spicy and piquant, and they are easy and quick to prepare. This is also an excellent snack for your table, especially in winter. The recipe “Tomatoes in Korean” will become one of your favorites!

The recipes presented in this article will help you choose the most delicious recipe for preparing Korean tomatoes for the winter.

Korean tomatoes for the winter

An excellent appetizer, very good for a holiday table.

Ingredients: Green tomatoes - 1 kg Bell pepper - 1-2 pcs. Garlic - 4 cloves Vinegar 9% - 50 ml Vegetable oil - 50 ml Sugar - 50 g Salt - 1 tbsp. spoons Red pepper (optional) - 0.25-0.5 tsp. Greens - to taste

Preparation:

Wash the greens and chop finely.

Wash the tomatoes.

Cut the tomatoes into pieces. Wash the pepper, peel and cut into strips.

Peel the garlic and finely chop or crush it in a garlic press.

Mix all ingredients with vinegar, vegetable oil, sugar and salt. Mix. Place in jars. Cover the jars with plastic lids. Place in the refrigerator for 8 hours. Korean tomatoes are ready. Bon appetit!

The most delicious Korean instant tomato recipe

This “Assorted” recipe is universal. For variety, make it with onions and carrots, the recipe is absolutely the same, only the vegetables are different. Ingredients: Carrots - 1 pc. Parsley - 1 bunch Salt - 1 tbsp. l. Onions - 2 pcs. Dill - 1 bunch Vinegar 9% - 2 tbsp. l. Mustard oil - 3 tbsp. l. Pink tomatoes - 6 pcs. Freshly ground pepper - to taste Sugar - 1 tbsp. l.

Preparation:

Let's prepare the vegetables - wash and peel them.

You can prepare the dressing immediately. To do this, take the greens and put them in a blender.

Grind it so that the greens do not turn into mush, but there are pieces.

Add oil, vinegar, salt, sugar and pepper here.

Turn on the blender for a couple of seconds so that everything is mixed and you get such a beautiful marinade dressing.

Now we continue to deal with vegetables. Cut the carrots into slices and place them on the bottom of the jar.

Cut the onion into rings and separate it into rings. And put it in a jar with carrots.

Next, cut the tomatoes into large pieces, removing the middle. We also send them to the jar.

Pour all the marinade on top. Close the lid and shake well so that the marinade spreads over all the vegetables. Turn the jar upside down and put it in the refrigerator. After an hour, the vegetables have already been marinated and can be eaten. With every hour, vegetables acquire their own special taste, so this snack will be delicious both in an hour and in a day. It's impossible to overeat, your family and friends will love these tomatoes - cook for 5 minutes maximum, and they're eaten even faster. Bon appetit!

Korean tomatoes for the winter with basil

Very tasty and healthy tomatoes marinated in a dressing that goes perfectly with any side dish or meat.

Ingredients for 8 servings: Tomatoes – 1 kg Bell pepper – 2 pcs. Garlic – 1 head Basil – 1 bunch Dill – 1 bunch Salt – 1 tbsp. l. Sugar – 50 g Soy sauce – 4 tbsp. l. Vegetable oil – 50 ml. Vinegar – 50 ml. Hot pepper – 0.5 pcs.

Preparation:

Wash and chop basil, dill, bell and hot peppers. Add chopped garlic. Grind peppers, garlic and half a portion of basil and dill in a blender. Add soy sauce, sugar, salt, vegetable oil and vinegar. Scroll again. You will get an excellent dressing that can be used with any vegetables. Combine the resulting dressing with the remaining chopped herbs. Cut the tomatoes in half, cut large ones into 4 slices. Place the tomatoes in a clean jar in layers, pouring a dressing of peppers and herbs over each layer. Place in the refrigerator upside down. The next day the tomatoes are ready. Keep refrigerated. Bon appetit!

Korean-style tomatoes for the winter in jars with bell peppers

Ingredients: Large tomatoes - 2 kg Large red bell pepper - 4 pcs. Chili pepper - 2 pcs. Garlic - 2 heads Herbs - to taste Salt - 10 g Vinegar 9% - 100 g; Sunflower oil - 100 g Granulated sugar - 2 tbsp. l.

Preparation:

Let's prepare all the ingredients. Core the peppers, peel the garlic, and chop the herbs.

We choose hard varieties of tomatoes. We wash them and cut them into four parts. Grind chili peppers, bell peppers and garlic in a meat grinder.

Add oil, salt, vinegar and sugar to this mixture. And let it sit for 20-25 minutes so that the salt and sugar dissolve.

Then we take a clean 3-liter jar and start packing the tomatoes. The first layer is a mixture of peppers, the second is tomatoes, the third is greens.

Close with a tight lid. And we turn it over. We definitely put something under the jar. Place in the refrigerator for 8 hours, preferably overnight. The results are very tasty tomatoes and the taste of freshness is preserved. Bon appetit!

Korean tomato recipe for the winter

Bon appetit!

Korean green tomatoes for the winter

Ingredients: Green tomatoes – 0.5 kg Garlic – 30 g Gorchak – 1 piece Cilantro – bunch

Preparation:

Pass the pepper and garlic through a meat grinder. Finely chop the greens. Cut green tomatoes into 2 or 4 parts. Add garlic, pepper, herbs to them. Place everything in prepared jars.

We prepare the brine using a hot method. Boil water and stir salt in boiling water and finally add vinegar. They should completely dissolve in water.

Pour boiled marinade into jars of vegetables and steam sterilize for 10 minutes. Even a child can prepare a snack using this recipe. Over time, you will start preparing a savory appetizer made from green tomatoes often! Bon appetit!

Note: Before putting each tomato in a jar, it is recommended to pierce it with a toothpick or a sterile needle in the area of the stalk. This is done so that the tomatoes are saturated with brine faster and better, and also so that the tomatoes have less chance of bursting in water

Korean tomatoes for the winter without sterilization

For those who like something spicy, this tomato appetizer recipe is perfect. It is very simple to prepare and it turns out very tasty. This appetizer is suitable for both a festive and everyday table. And goes great with barbecue. Ingredients: tomatoes - 1 kg bell pepper - 2 pcs. hot pepper - 1 pc. garlic - 1 head vegetable oil - 50 ml table vinegar - 50 ml granulated sugar - 3 tbsp. l. salt - 1 tbsp. l. greens - to taste

Preparation:

It is better to take medium-sized, strong tomatoes. They need to be washed and cut into 4 parts. Then chop the peppers. You can grind it through a meat grinder or grind it in a blender or grate it. In general, in any convenient way.

The garlic also needs to be chopped. Can be passed through a press.

Then finely chop the dill and parsley. You can take any greens to your liking.

Place a layer of tomatoes in a suitable bowl.

Place some of the chopped peppers on the tomatoes (mix).

Sprinkle with chopped garlic and chopped herbs. Repeat layers. For the marinade, mix vegetable oil, vinegar, granulated sugar and salt. Pour the resulting marinade over the vegetables. Cover the dish with a lid and put it in the refrigerator for 7-8 hours. Bon appetit!

So, you just need a little time and Korean-style tomatoes - tasty, aromatic and piquant - will be ready. The tomato appetizer goes well with country-style potatoes and rice. The “Korean Tomatoes” recipe will become one of your family’s favorites! Happy preparations!

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Vigorous tomatoes with horseradish and garlic for the winter

Another recipe for spicy and very tasty tomatoes. If you don’t have horseradish root, you can use ready-made ones, which are sold in the store. If you wish, you can also add half a chili pepper, but keep in mind that then the preservation will have an “atomic” taste.

For 8 liter cans:

5 kg tomato;
1 bunch of parsley;
50 gr. (150 g possible) horseradish root;
4-6 cloves of garlic;
3 large bell peppers.

For the marinade:

2.5 liters of water;
0.5 tbsp. salt;
1 tbsp. Sahara;
1 tbsp. (250 ml) vinegar 9%.

Cut the tomatoes in half and cut out the stems.

Peel the horseradish and cut into large rings. Remove the seeds from the bell pepper and cut into pieces. Peel the garlic.

Horseradish, bell pepper and garlic are passed through a meat grinder. Chop the parsley with a knife. Place everything in a bowl and mix. The result is a thick, very aromatic vegetable mixture.

We sterilize the lids and jars in advance. Place 1 tbsp on the bottom. l. twist the vegetable mixture in a meat grinder and lay out a row of halves with the cut side down.

On top again there is a vegetable mixture, then again tomatoes and so on to the top of the jar until it is completely filled.

Pour water into a saucepan, add salt, sugar and put on fire. Bring to a boil and cook for 1-2 minutes, then pour in vinegar, let it boil again and remove from heat.

Immediately pour into jars and cover with lids. The marinade level should be 1 cm below the top of the neck. Place in a pan for sterilization and pour boiling water up to the hangers of the jars.

From the moment the water boils in the pan, sterilize the liter jars for 15 minutes and immediately seal them hermetically.

Turn over and let cool well. These tomatoes store well both in the basement and at room temperature.

They taste simply divine!

Instant Korean green tomatoes. Recipe No. 1

Ingredients:

green tomatoes - one kilogram,
sweet bell pepper – 2-3 pcs.,
sunflower or olive oil – 50 ml,
nine percent vinegar – 50 ml,
4 cloves of garlic,
salt - a tablespoon,
50 grams of granulated sugar,
dill and parsley,
red hot pepper.

Preparation:

1. Finely chop the dill and parsley, after washing them well.

2. Wash the tomatoes and cut them into small slices.

3. Wash the sweet pepper, remove the core and seeds and cut into strips.

4. Peel the garlic, chop it or process it in a garlic press.

5. Now all products should be mixed with salt, sugar, vinegar and sunflower or olive oil. Place into jars and cover with nylon lids.

6. Cool in the refrigerator, keeping it there for 7-8 hours. After this time, the dish is completely ready. You can store Korean tomatoes in the refrigerator or cellar.

Original and unusual tomatoes in gelatin for the winter

Have you ever tried tomatoes in gelatin filling? I highly recommend this recipe. You can't even imagine how delicious this is.

For 6 liter jars:

3 kg tomato;
2-3 onions;
12 cloves of garlic;
6 dill umbrellas;
6 pcs. currant leaves;
6 pcs. black pepper into each jar.

For 2 liters of marinade:

1.6 liters of water;
200 ml apple cider vinegar;
7 tbsp. l. Sahara;
2 tbsp. l. salt;
1 tbsp. l. spices for canning;
60 gr. gelatin + 400 ml water for soaking gelatin.

We will need a medium-sized onion. Cut it into rings, cut the tomatoes into halves. You can use any variety, but for this recipe, the “Slivka” variety is the best choice.

Peel the garlic and divide it into cloves.

Pour gelatin with water, mix well and leave for 20 minutes. for swelling. You can take any gelatin - sheet, instant.

Pour water into the pan according to the recipe, add apple cider vinegar, salt and sugar. We wrap the spices for canning in a napkin, tie them in a knot and put them there. This is necessary so that the resulting jelly remains transparent and is pleasant to eat.

Mix the mixture well, put it on the stove and boil for 5 minutes.

Meanwhile, put black peppercorns, dill, black currant leaf and garlic into each sterilized jar. We place the halves vertically there, pressing them as tightly as possible, alternating with onion rings.

As soon as the marinade is ready, remove the napkin with the spices.

Be sure to remove the pan from the heat, make sure that the water is not boiling, and only after that add the swollen gelatin into the hot, but not boiling, marinade.

Gelatin cannot be boiled, because... it loses all gelling properties. Mix well until it is completely dissolved.

Fill each jar to the top of the neck with the hot, ready-made marinade and cover with lids.

Place the jars of tomatoes in a container for sterilization. Be sure to cover the bottom with a towel so that the jars do not burst when the water boils. Sterilize for 10 minutes. from the start of boiling water in the pan, it should not be too violent.

Immediately roll up the jars with a seaming wrench and turn them upside down.

Leave until completely cool.

The gelatin filling turns out transparent and very tasty. In my family they even dip it off the plates with bread. In general, it is so tasty that you will eat everything without a trace!

Korean Crispy Green Tomatoes

For some reason, at the end of the summer season, many people ignore unripe tomatoes, which simply disappear on the branches. Under no circumstances should you do this! Juicy, crispy green tomatoes stuffed with a mixture of vegetables, herbs and hot peppers will please even the most picky gourmets!

To prepare them you will need:

large unripe tomatoes (1 kilogram);
hot pepper pod;
carrot;
garlic;
a few tablespoons of oil;
salt, sugar - 70 g each;
parsley, dill, cilantro or any other greens;
spices to taste (ground pepper, mixed spices, sesame seeds, whatever you find tasty).

Recipe:

Wash the tomatoes, dry them and cut them crosswise from the top to the middle of the fruit.
Grind all other vegetables in a blender or pass through a meat grinder; you can grind them in any other convenient way.
Prepare a marinade of minced vegetables with sugar, salt, herbs and spices, let it brew until the dry ingredients dissolve.
Generously fill the prepared greens with the nuclear mixture, place tightly in jars or containers, securely close the lids and place in the refrigerator overnight.
Already in the morning you can enjoy the resulting creation.
If you store the salad in a cold place, the shelf life is no more than a week.

Unusual tomatoes for the winter with carrot tops

Delicious, original and simple! That's how I can describe this amazing recipe. Take carrot tops fresh and preferably young. Throw away yellowed and limp ones without regret. It can easily spoil the taste of the twist.

3-4 kg tomato;
6 sprigs of carrot tops;
6 cloves of garlic.

For the marinade:

2.5 liters of water;
10 tbsp. l. Sahara;
2.5 tbsp. l. salt;
150 ml. vinegar 9%.

Fill prepared and sterilized jars with vegetables. Place garlic cloves on the bottom, then carrot tops, washed very well under running water.

We pierce the washed tomatoes with a toothpick in several places in the area of the stalk and fill the jars with them.

We got them so beautiful and elegant. Now fill them with boiling water to the very top of the neck. Cover the filled jars with lids and leave for 30 minutes.

Time has passed, we are draining the water, we will no longer need it.

Meanwhile, the water for the marinade is already boiling. Place salt and sugar in a saucepan and mix everything well.

Boil the marinade for 3-4 minutes and add vinegar. Let it boil for another 1 minute. and start filling the jars. The brine should simmer gently all the time.

As soon as the jar is closed, cover with a sterilized lid and immediately seal.

Turn over and wrap well. Leave this until the jars have cooled completely.

These tomatoes store very well at room temperature.

Korean tomatoes: the most delicious recipe

This original pickle will become a favorite at any meal. Correctly selected products and their competent combination are the key to its success. There is no need to oversaturate the savory taste. Otherwise, not everyone will be able to taste this treat.

Ingredients:

Cherry tomatoes - kilogram.
Granulated sugar – 50 grams.
Garlic – 10 cloves.
Gagoshary (pepper) – 3 pieces.
Pepper “Ogonyok” -1 piece.
Wine vinegar – 35 milligrams.
Vegetable oil – 4 tablespoons.
Rock salt – 15 grams.
Basil - a couple of sprigs.
Parsley – 1/2 bunch.

Yield: 1.5 kilograms.

Cooking process:

1.Prepare gagoshars and Ogonyok peppers: remove stems and seeds, rinse thoroughly, cut into slices. Peel the garlic cloves. Rinse and dry. Wash the basil, dry it, chop it. Add to other products.

2.Using a blender or meat grinder, carefully process the products to create a spicy dressing.

3.Rinse the cherry thoroughly and dry. Divide into two halves.

4.Make the marinade. Mix oil, sugar, vinegar and salt.

5. Thoroughly sterilize and dry the container.

6.Alternate layers of dressing and tomatoes. To cover with a lid. Shake vigorously.

7. Place in the refrigerator for 4 hours. After the specified time has passed, shake thoroughly again.

8.Store the specified dish in the refrigerator. In this case, it will retain its unsurpassed taste for a couple of weeks.

It is worth considering that such Korean-style tomatoes can be perfectly served both as a spicy sauce for side dishes and for meat dishes. Everywhere its taste will be appropriate and rich.