Tomatoes with celery for the winter without sterilization
I propose an interesting and simple recipe without sterilizing the billet tomato with celery for the winter. The most convenient pickling tomatoes are small, round or elongated, fleshy, with a dense skin. Such varieties do not crack when pouring boiling water, absorb the marinade well and are very tasty.
Especially if in the marinade, in addition to the traditional dry spices and garlic, add coriander seeds and leaves and stalks of fresh celery - it becomes very fragrant, rich and successfully complements the sweetish tomatoes.
The calculation of the proportions is given to one and a half liters of water - this amount should be enough for three liter cans of tomatoes, provided that the tomatoes are packed tightly.
Ingredients:
- tomatoes - 1.5 kg;
- garlic - 6-8 cloves;
- coriander seeds - 1 tsp;
- celery shoots (stems with leaves) - 2 pcs. on the bank;
- sugar - 2 tbsp. l;
- salt coarse - 2 tbsp. l;
- acetic essence (70%) - 2 tbsp. l;
- water - 1.5 liters;
- Lavrushka - 3 leaves.
How to pickle tomatoes with celery for the winter
We sort tomatoes, we select dense ripe tomatoes without spots and traces of damage, damage. Rinse under cold water.
Inspect the greenery, rinse. We tear hands into small pieces or cut with a knife. Along with the garlic put on the bottom of the cans.
Fill the banks with tomatoes, alternating yellow and red tomatoes. For more dense styling, tap the bottom of the can on the table or shake it. Put a small celery sprig on top.
Boil a half liter of water. Slowly pour in jars with tomatoes, filling with boiling water to the top. Leave, covered with lids for 15 minutes steaming.
We decant the cooled water through a cover with openings. Add laurel leaf, coriander seeds and peas to pepper in a saucepan with drained water. Boil the marinade for ten minutes so that the spicy additives reveal the taste and aroma.
We pour salt and sugar in a hot marinade, let it boil for another minute until the crystals are dissolved.
Carefully pour boiling marinade into jars, evenly distributing spicy additives.
We twist the lids or use a seamer. We stop the sealed cans to keep them warm longer and let them stand for 24 hours. Ready celery tomatoes are removed for storage. Successful to you preparations!
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