Tomatoes with celery for the winter without sterilization
I propose to cook pickled tomatoes with celery for the winter. This recipe is without sterilization, in addition, it does not have the usual dill or parsley, but there are greens, horseradish root and celery branches. These spicy additives are perfectly combined with each other, each of them has a rich, rich taste and a peculiar aroma. For the sake of sharpness, you can add a slice of chili pepper or throw a few peppers in each jar.
It is better to take tomatoes not very large, so that it is convenient to get from cans. The variety is at your discretion, but keep in mind that thin-skinned tomatoes can burst when pouring boiling water, so they need to be pricked with a toothpick on one side (where the branch was attached).
Ingredients per liter jar of tomatoes:
- tomatoes - 500-600 gr;
- celery branches - 2-3 pcs;
- horseradish root - 2-3 rings;
- hot peppers - 1-2 rings;
- peppercorns - 4-5 pcs;
- garlic - 3 cloves (chopped);
- horseradish leaf - 1-2 pieces.
Marinade:
- water - 1 liter;
- large rock salt - 1 tbsp. l;
- sugar - 2 tbsp. l;
- vinegar 9% - 50 ml.
How to cook tomatoes with celery
We select medium-sized elastic tomatoes of fleshy varieties without damage to the skin. You can take a little ripening, but this option is useful if tomatoes with a thin skin - they better tolerate the pouring with boiling water and do not crack. We remove the stem, carefully wash the tomatoes.
We throw celery greens into the jar, cutting the branches into small pieces. Put a piece of horseradish leaf. Add hot and allspice, garlic slices, cut into plates and peeled horseradish root. Two or three rings of 1.5-2 cm wide are enough for a liter jar.
Stack the tomatoes more tightly by shaking the jar. We lay down larger, the smallest on top. Pour boiling water into jars in a thin stream, cover with lids and leave for uniform heating for 15 minutes.
To make the marinade saturated, we will prepare it on the basis of water drained from a tomato. Strain the water in a saucepan, add vinegar.
Add salt and sugar. We place the dishes with the marinade on a strong fire so that the tomatoes in the jars do not have time to cool.
Pour the boiled marinade into banks, filling each under the neck. We roll it up with lids, turn it on its side or on the lid and wrap it up.
Let the jars of tomatoes cool slowly, then send them to be stored in the pantry or cabinet. Good luck with your workpieces!
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