Marinated tomatoes with citric acid: recipes for the winter, cooking details

Recipe for pickled tomatoes with citric acid

Tomatoes prepared according to the recipe offered to you have several advantages over other recipes: they are easy to prepare, store well in the apartment and do not have a pronounced vinegar taste. The amount of ingredients in the recipe is designed for 3 liter jars.

Ingredients:

Tomatoes – 1.5–2 kg.
Dill with umbrellas – 2 pcs.
Garlic – 3 cloves.
Black currant leaf – 6 pcs.
Hot pepper to taste.
Coarse salt – 1.5 tbsp. l.
Sugar – 3 tbsp. l.
Citric acid – 1 tsp. (with a slide).
Black pepper and allspice peas – 3 pcs.
Bay leaf – 3 pcs.
Mustard beans – 1 tsp.
Water for marinade – 1.5 l.

Cooking process:

Rinse the baking soda jars thoroughly.
Peel the garlic.
Wash currant leaves and dill stems with umbrellas under running water.
Peel the hot pepper pod from the seeds, remove the stalk and cut it into 3 pieces.
Place pieces of hot pepper and washed greens in clean jars.
Rinse tomatoes (take ripe and undamaged fruits) thoroughly under running water and remove the stems.
Place the prepared tomatoes tightly in jars. Shake the jars several times so that the fruits are packed more compactly.
Then cook the marinade in a saucepan using the amount of water, sugar and salt indicated in the recipe. Pour the required amount of black and allspice peas into the marinade and add a bay leaf. Cook the marinade over low heat for 5 minutes.
Boil clean water in a separate container and pour it over the tomatoes in the jars until the water completely covers them.
Cover the jars with clean lids and leave for 10 minutes.
After this time, drain the water from the jars using a special lid.
Pour the required amount of lemon into each jar and add mustard seeds.
Pour the hot marinade over the tomatoes in the jars and immediately roll them up.
Turn the jars upside down and cover with a warm blanket. This is necessary for pasteurization of the workpiece.
Transfer the cooled tomatoes to a cool place for storage.

You quickly and easily prepared delicious pickled tomatoes for the winter table. Bon appetit!

Pickled tomatoes like Bulgarian ones in Soviet times

This option differs from other recipes by the presence, in addition to the main ingredient, of carrots and onions. They impart flavor to each other, the tomatoes themselves become a little sweeter, and the carrots become pickled and sour. I then add it, finely chopped, to salads. And although the recipe has been proven over the years, my friends, having tried these marinated preparations for the first time, ask me for the recipe, it is so unusual and tasty at the same time.

Grocery list:

tomatoes;
sugar – 2 tbsp;
salt – 1.5 tsp. with a slide;
vinegar – 50ml;
onion – 1 piece;
carrots – 0.5 pcs.

How to cook Bulgarian pickled tomatoes for the winter

We thoroughly wash the vegetables under running water. We clean the carrots and onions. For this preparation you need white onions and medium-sized carrots.
Cut carrots into circles, onions into large half rings.
We put them on the bottom and fill them with tomatoes on top.
Boil water and pour boiling water into the jars up to the top. Cover slightly with a sterile lid.
We wait 15 minutes, drain the water into the pan. Hold the vegetables with a spoon, or use a special lid with holes.
Boil water again and pour into jars. And we wait another 15 minutes.
Drain a second time. Bring to a boil, add salt and sugar, stir until dissolved. Pour in vinegar, let it boil and turn off. Fill the jars with hot marinade a third time and immediately seal them.
We check for leaks: place it upside down on a towel, wrap it up and wait until it cools completely.

Feel free to serve these tomatoes both at the holiday table and for your daily meal; they will be appropriate everywhere. The fact that the workpiece does not need to be sterilized is simply wonderful; it makes the housewife’s life much easier.

Author: Victoria S.

Tomatoes with citric acid (without vinegar) with garlic inside

This recipe asks you to prepare pickled tomatoes with citric acid rather than traditional vinegar. And also stuff them with garlic. It is delicious. Try it!

Ingredients (for 2 liter jars):

Tomatoes – 1.5 kg.
Garlic - according to the number of tomatoes.
Allspice – 4 pcs.
Black pepper – 10 pcs.
Cloves – 4 pcs.
Bay leaf – 2 pcs.
Sugar – 6 tbsp. l.
Salt – 1.5 tbsp. l.
Citric acid – 1 tsp. with a slide.

Cooking process:

Wash the tomatoes well with running water and dry with a paper towel.
Peel the garlic and chop it into long slices.
Cut each tomato crosswise at the base and place a slice of garlic into the cut, slightly pressing it inside the tomato.
Wash and sterilize 2 liter jars and their lids well.
Place all the spices and seasonings specified in the recipe into jars.
Place prepared tomatoes tightly into jars.
Boil clean water in a kettle and pour it over the tomatoes in jars for 10 minutes. Cover the jars with lids during this time.
After this time, pour the water from the jars through a special lid into a separate container. The amount of this water must be measured.
Add the amount of lemon, salt and sugar indicated in the recipe to this water and cook the marinade, boiling it for several minutes.
Pour the hot boiling marinade over the tomatoes and immediately seal tightly with the lids. Check the jars for sealing reliability, turn them over onto the lids and wrap them in a warm blanket.
Transfer the cooled tomatoes to a cool place for storage.

Your delicious tomatoes are ready. Eat for your health!

Ingredients for one three-liter jar:

firm tomatoes;
garlic - 2 cloves;
parsley inflorescences - a bunch;
cherry leaves - 2 leaves;
currant leaves - 2 leaves;
salt - 1.5 tbsp. l.;
sugar - 4 tbsp. l.;
water, as much as will fit in the jar;
citric acid - 1 tsp.

How to cook canned sweet tomatoes with citric acid

Take medium-sized, dense tomatoes of any shape and color. Wash them and prick each fruit in the area where the stalk attaches with a toothpick. Thanks to the punctures, the tomatoes are better marinated, and there is a chance that they will not burst during canning.

Prepare currant, cherry leaves, and parsley inflorescences, rinse with water. These leaves give tomatoes a very pleasant aroma when canning.

Before you start directly pickling vegetables, first wash the jar with soda and sterilize it with steam over water in a saucepan. Place prepared currant, cherry and parsley leaves and two cloves of garlic into each jar. If you like the spicy taste of tomatoes, then throw hot capsicums into jars, just don't overdo it, a small piece the size of a large fingernail will be enough

After this, the tomatoes should be placed very tightly together to the very top, so that there are no voids left.

Next, pour clean boiling water over the tomatoes in the jar and cover with a sterilized lid. Depending on the volume, leave the contents to warm up for 15 minutes (for a three-liter jar).

After the specified time has passed, you need to pour the almost cooled water into the pan and prepare the marinade based on it. To do this, add the indicated portion of salt, sugar and citric acid to boiling water; do not forget that we are preparing the marinade without vinegar. It remains to bring to a boil and cook for one minute.

Pour boiling marinade into the contents of the jars and immediately roll up the lids with a key. Place the jar upside down and cover with a blanket until it cools completely.

After the final cooling, put the tomatoes with citric acid in the pantry for the winter, and in winter start pampering yourself and your household with amazingly tasty and healthy pickled tomatoes

How not to be surprised by the versatility of this vegetable: it is tasty and fresh, lightly salted, and canned. There are a lot of recipes for preparing tomatoes with citric acid for the winter. They differ from each other in a set of spices and additional components that, to one degree or another, affect the taste of the finished product. The classic recipe can be varied with sweet peppers, cappi, jalapenos, cloves, horseradish, various herbs, onions or garlic.

Citric acid is used instead of vinegar in canning by those who do not like the specific taste of vinegar in the finished product or for certain health indicators of an individual nature. Citric acid gives finished tomatoes a mild sour taste.

As for citric acid itself, given its chemical composition, excessive consumption is harmful to the condition of teeth and has a negative effect on the functioning of the digestive system. Diseases of the digestive system are contraindications for use.

Marinated tomatoes with citric acid

Here is another recipe for pickling tomatoes in liter jars with citric acid added to the marinade instead of traditional vinegar. You will prepare very tasty tomatoes. Add celery and horseradish to them.

Ingredients:

Tomatoes – 700 g.
Black peppercorns – 10 pcs.
Garlic – 3 cloves.
Dill with umbrellas – 1 pc.
Celery – 2 sprigs.
Horseradish leaf - a piece.
Salt – 1 tbsp. l.
Sugar – 2 tbsp. l. with a slide.
Citric acid – 2/3 tsp.
Water – 700 ml.

Cooking process:

Wash the jars and lids thoroughly in hot water and baking soda. Sterilize the lids by boiling. We do not sterilize jars.
Select ripe, firm, intact tomatoes of the same size for pickling. Wash them well and prick them with a skewer at the base of the stalk so that they are not damaged by hot water.
Rinse the greens under running water and cut into medium pieces.
Peel the garlic and chop it into slices.
Place the dill umbrella, peppercorns, chopped garlic and some chopped herbs into the jars.
Place the prepared tomatoes tightly into jars, shaking them a little for better filling. Place the remaining greens with garlic slices between the tomatoes.
Then pour boiling water over the tomatoes twice, leaving them for 10-15 minutes after each pour.
After the last pour, pour the water into a saucepan and cook the marinade with the amount of sugar, salt and lemon indicated in the recipe. Cook over high heat.
Pour the boiling marinade over the tomatoes to the very top of the jars and immediately roll up.
Turn the jars upside down and cover with a warm blanket for one day for further pasteurization.
Then transfer the tomatoes to a cool place for storage. These tomatoes with lemon will be ready for consumption only after a month.

Bon appetit!

How to pickle tomatoes with lemon

Recipes for pickling tomatoes with citric acid are suitable for those who do not like the specific taste of vinegar in preserves. Tomatoes with this method of marinating turn out sweet and sour. In this case, the amount of sugar can be changed, taking into account the wishes of the family. Based on the classic recipe presented, you can prepare a variety of other pickles, diversifying them with additional ingredients.

A little about the cooking technology:

With sterilization. All components are placed in a clean, prepared container, and boiling liquid is poured in. Afterwards, the container is placed in a pan of water (warm; hot or cold will make it burst) and sterilized for 10-15 minutes, taking into account the volume of the container. It is recommended to place a flannel cloth on the bottom of the pan and place the jar on it.
No sterilization. All components are placed in a washed container, except for salt, granulated sugar and citric acid. Boil water is poured in and left for a quarter of an hour to warm up the contents of the jar. The water is drained, salt and granulated sugar are poured into it, and it is boiled again. Citric acid is poured into the tomatoes and filled with boiling brine.

Simple recipe

Rolling up this classic recipe is quite simple. Considering the specified amount of sugar, the tomatoes will turn out sweet. If desired, the volume of sugar can be changed.

Necessary components for marinating in a liter jar:

tomatoes - 0.7 kg;
sugar - 35 g;
laurel leaf;
water - 350 ml;
salt - 6 g;
citric acid - 4 g;
black pepper - 2 peas;
parsley - 2 sprigs.

Procedure:

Wash the containers, put parsley and bay leaves in them.
Place selected, washed and dried vegetables in a container.
Add salt, acid, granulated sugar.
Boil the specified amount of liquid and pour over the tomatoes. The volume may vary depending on the filling density of the container.
Place the container in a saucepan with water, cover with a lid and sterilize for 10 minutes.
Remove the container, close it tightly, turn the lid down and cover to keep warm.

Sealing using three-liter jars is done in the same way, but it is necessary to increase the amount of these components three times and the sterilization time to 15 minutes.

Slices with butter

It’s very tasty to cook tomatoes using this method. But there is one subtlety: you need to choose very dense tomatoes and cut them along the flesh line so that the juice inside the slices is preserved. The amount of salt, citric acid and sugar is indicated for 1 liter of marinade.

Required components:

tomatoes - 1.5 kg;
salt - 25 g;
citric acid - 4 g;
granulated sugar - 75 g;
garlic;
laurel leaf;
dill;
onion - medium;
sunflower or olive oil - 65 ml.

Preparation procedure:

Sterilize the container using any of the existing methods (in the oven, in the microwave, by steaming).
Place dill, chopped garlic cloves, and bay leaves on the bottom of the container.
Peel the onion, cut into half rings and place in a container.
Wash the tomatoes, dry them, carefully cut them and place them in a container.

Pour 15 ml of oil into each container.
In a separate container, prepare the brine by adding sugar and salt to the specified amount of liquid and boil until completely dissolved. Just before pouring, add citric acid.
Pour the brine, but do not add to the very edge, otherwise all the oil will leak out during sterilization. Cover with lids.
The sterilization process takes 10 minutes.
Remove containers, close tightly and wrap until completely cool.

Without sterilization

Canned tomatoes without sterilization are also well preserved, provided that all stages of the preparation technology are followed.

Necessary components for a 3-liter volume:

water - 970 ml;
tomatoes - 1.6 kg;
granulated sugar - 95 g;
black pepper - 4 peas;
salt - 25 g;
acid - 12 g;
laurel leaf;
dill - a branch with an inflorescence.

Procedure:

Place a sprig of dill, peppercorns, and a bay leaf into a washed container.
Wash the prepared vegetables, dry them and place them on top of the greens.
Pour boiling liquid into the container, wait a quarter of an hour until the contents warm up, and drain the cooled liquid.
Add granulated sugar and salt to it and boil again.
Pour citric acid into a container with tomatoes and add brine.

Close the jar thoroughly with the appropriate lid, turn the jar over and cover it to retain heat for as long as possible.

With onion

Canning with onions is a very common recipe; in addition to taste, it provides the finished product with additional valuable substances. The recipe is designed for a 3-liter container volume.

Required components:

tomatoes - 1.7 kg;
salt - 25 g;
onion - medium;
citric acid - 12 g;
laurel leaf;
sugar - 95 g;
water - 970 ml;
dill and parsley - 2 sprigs each.

Procedure:

Place pre-washed and dried herbs and laurel leaves into a clean container of appropriate volume.
Peel the onion and cut into half rings.
Place the washed tomatoes, placing them with onion pieces.
Boil the required amount of water, pour it into a container and let it sterilize for 15 minutes.
Take out the jar, close it tightly, put it upside down and cover it to keep warm.

With cherry branches

Home pickling methods require a set of various additional ingredients, including cherry branches with leaves (required). If desired, you can add blackcurrant sprigs. Cherry gives tomatoes an amazing aroma, and currant leaves decorate it. The number of components is indicated for a 3-liter container.

Required components:

salt - 25 g;
tomatoes - 1.7 kg;
sugar - 85 g;
twigs - 4-5 pieces;
citric acid - 12 g;
water - 980 ml.

Procedure:

Wash a container of appropriate volume, place cherry branches in it, and add currant leaves if desired.
Place the sorted and washed tomatoes on top of the greens.
Add the required amount of sugar, acid and salt.
Boil the specified volume of liquid; it may vary depending on the filling of the jar.
Pour over the tomatoes, cover with a lid and sterilize for 15 minutes.
Remove the jar and seal it tightly. Place upside down and cover to keep warm.

Green tomatoes with lemon

You can also pickle green tomatoes if they did not have time to ripen in the beds before the cold weather arrived. For a 3-liter container you need:

green tomatoes - 1.6 kg;
garlic - 4 cloves;
water - 950 ml;
sugar - 85 g;
dill - 3 branches with inflorescences;
salt - 25 g;
acid - 12 g;
laurel leaf;
black pepper - 4 peas.

Procedure:

Wash the tomatoes and dry.
Place dill and bay leaf into the prepared container. Add peeled and halved garlic cloves and peppercorns.
Place tomatoes in a container, add the required amount of salt, acid and sugar.
Boil water and pour into a container. Cover with a lid and sterilize for a quarter of an hour.
After the time has passed, close the container tightly and turn it over to cover.

Cherry tomatoes with citric acid

Salted cherry tomatoes are a wonderful appetizer for the holiday table. They look great. It is better to roll them up in liter containers. Required components:

cherry - 0.8 kg;
granulated sugar - 30 g;
citric acid - 4 g;
salt - 7 g;
parsley - 2-3 sprigs;
black pepper - 2 peas;
water - 340 ml.

Procedure:

Prepare the container: wash and dry. Place the greens on the bottom and add peppercorns.
Fold the washed cherries, add sugar, acid and salt.
Boil the required amount of liquid and pour into a container.
Cover with a lid and sterilize for 10 minutes.
Close the container tightly, turn it over and cover well to keep warm.

Tomatoes for the winter with citric acid

Delight your family with delicious pickled tomatoes cooked with lemon, onions and sweet peppers.

Ingredients (for 2 liter jars):

Tomatoes – 1.5 kg.
Onions – 1 pc.
Bell pepper – 1 pc.
Dill umbrellas – 4 pcs.
Allspice and black peas – 5 pcs.
Bay leaf – 2 pcs.
Hot pepper – 1 pc.
Garlic – 4 cloves.
Salt – 1.5 tbsp. l.
Sugar – 3 tbsp. l.
Citric acid – 1 tsp.
Mustard – 1 tsp.

Cooking process:

We wash the tomatoes under running water and tear off the stems.
Wash the canning jars with baking soda and rinse well.
Peel the garlic.
We remove the seeds from the sweet pepper and cut it into medium pieces.
We peel the onions and chop them into thin rings.
Place dill umbrellas, peeled garlic and hot peppers in jars.
Place the prepared tomatoes compactly in prepared jars
Add chopped onions and peppers to the tomatoes.
Boil clean water and pour it over the vegetables in jars for 15 minutes.
Prepare the brine for tomatoes from one liter of water and the amount of salt and sugar specified in the recipe. Place peppercorns and bay leaves in this brine.
Pour hot water from the jars into the sink.
Add lemon and dry mustard seeds to the tomatoes and cook the brine for 2-3 minutes.
Pour the hot brine into the tomatoes and immediately seal the jars tightly with sealing lids.
We put the jars on the lids and cover them with a warm blanket, then, after cooling, we transfer them to storage.

Eat for your health!

Quick canning of tomatoes with onions and citric acid

You will need:

one and a half kg of small tomatoes;
1 PC. Luke;
1 PC. any sweet pepper;
a couple of cloves of garlic;
3 pcs. dill with inflorescences;
3 currant leaves;
1 bay leaf;
3 black peppercorns;
3 incomplete art. l. Sahara;
1 tsp. citric acid;
one and a half liters of cold water.

Cooking steps:

Tomatoes and herbs are washed.
The onion is cut into rings half a centimeter thick.
Sweet pepper is chopped into small slices.
Each jar contains greens, tomatoes, peppers and onions.
Citric acid is added.
The marinade is being prepared. To do this, put water on fire, add spices, sugar and salt. The liquid is brought to a boil.
The hot marinade is poured into jars.
Tomatoes are rolled up with lids. They just have to cool down and can be hidden in the cellar until winter.