Canned tomatoes with vodka for the winter - an unusual homemade pickle, different original memorable taste. This recipe with step-by-step photos is great for preparing for the winter for one simple reason: tomatoes with vodka are well kept without sterilization. Only 30 minutes and pickles made.
- Tomato - 650 gr.,
- Vodka - 1 tsp,
- garlic - 2 teeth,
- laurel leaf - 1 pc.,
- black pepper peas - 3 pcs.,
- onion - 1 pc.,
- dried or fresh dill - 4 branches,
- Table vinegar 9% - ½ tbsp.,
- Carnation - 1 pc.,
- water - 350 ml.,
- coarse salt - ½ tbsp
- granulated sugar - 1 tbsp.
The process of making tomatoes with vodka
Pre-wash with soda solution and sterilize the jar, dry it with liquid droplets. Place dry sprigs of greens, garlic cloves, onion rings, bay leaves, black peas and cloves on the bottom. For those who prefer savory vegetables, we recommend putting a half of red paprika, grated horseradish or ginger.
Now carefully wash the tomatoes, dry them out of moisture and put them tightly in a jar to the level of the upper rim. It is preferable to use for seaming the finger-grade tomatoes.
Zakatka get unusual, if you use tomatoes of different colors.
To prevent the tomatoes from cracking the skin, you should gently chop the fruits with a toothpick.
Prepare the marinade: pour cold water into the saucepan, dissolve granulated sugar and large table salt in it. Put on the minimum heat, bring to a boil. Before readiness we will pour vodka and table vinegar essence into marinade. Instead of vodka, you can use alcohol or white wine.
Fill the prepared tomatoes with cooked marinade to the top.
We roll up the tin with a tin lid, turn it upside down to the top, wrap it in a fur coat, leave it to cool in the room. Do not forget to turn the container and check it for leakage of the marinade. During storage, periodically check the roll-in for blistering. Do not eat spoiled canned tomatoes, but discard them.
Enjoy your meal!
Cooking time: 30 minutes. Servings: 1 can of 0.5l.
Tomatoes with vodka will be better preserved if you lubricate the inside of the tin lid with dry mustard.