For home lovers, try cooking pickled tomatoes according to a special recipe.
Tomatoes with marigolds will be enjoyed in winter for all households, because ready-made canned foods have a unique taste and aroma.
Marinating tomatoes with marigolds and garlic in a 3-l can
Spicy herbs that are used in canning are popular in the national cuisines of the southern regions. In particular, in Georgia, vegetables are harvested for future use with Imereti saffron - the petals of these flowers. Before cooking, study the healing properties and contraindications of marigolds to eliminate possible harm to the body.
- medium-sized tomatoes - 1.8 kg;
- flowers and green parts of marigolds - 5-6 plants;
- purified water - 1.5 l;
- garlic - 2 cloves;
- table salt - 1.5 tsp;
- vinegar (essence) - 1.5 tsp;
- sugar - 4.5 tbsp. l
The preservation process will take no more than an hour.
What to do:
Collect tomatoes of the same size. Use for pickling vegetables of small or medium size. Wash tomatoes thoroughly under running water. Make punctures in each fruit with a toothpick in the area of the tail.
When pickling tomatoes can not remove the stem. They will preserve the vegetables as a whole and give the marinade a special flavor.
Rinse three-liter jars for preservation with baking soda, rinse the container in running water, sterilize. Peel the garlic from the husks, chop the cloves into circles, send to the container for pickling.
Rinse the marigolds with running water and dry them from excessive moisture. Place the prepared tomatoes in a jar to a third. Add 3 marigolds with leaves. Add one third more tomatoes, place another 2-3 flowers with greens on the vegetables.
Take care of the preparation of the marinade. Take a two-liter pot, fill the container with filtered water, boil. Pour boiling water over tomatoes in a jar, close with a sterilized lid, wrap the glass container and leave for 15 minutes. After the time has elapsed, pour the liquid back into the pot and boil it. Repeat the manipulation twice.
Drain the liquid from the tomatoes in a saucepan, add half a glass of water, bring to a boil. Throw in boiling water table salt and granulated sugar, mix, reduce heat to medium values, boil marinade until sand and salt are completely dissolved. Pour table vinegar into a jar of tomatoes, garlic and marigolds and pour the marinade removed from the fire into the container. Roll cans with sterilized lids tightly, turn the container upside down, cover it with a french blanket or a towel.
Tomatoes with marigolds marinated in 2 doses
To add canned tomatoes only spice of marigolds, try the recipe without garlic and other spices. The whole process of spinning one three-liter jar will take no more than an hour of your time.
- small size tomatoes - 2 kg;
- filtered water - 1.5 l;
- salt - 3 tbsp. l .;
- acetic essence - 1.5 tsp;
- sugar - 6 tbsp. l .;
- marigolds - 5-6 whole flowers with leaves.
Experienced housewives recommend using flowers with yellow and orange color for pickling.
What to do:
Thoroughly wash the tomatoes and flowers, dry them.Then sterilize the jars and lids, make shallow punctures with a toothpick on the area around the stem, put flowers on the bottom of the container, fill the container with vegetables.
In a saucepan, boil water and pour preservation with boiling water, cover with liquid to the brim, cover with a lid, leave for 15 minutes. Drain the water from the jar into the pot again, throw in the salt, granulated sugar, add the essence, boil the marinade until the additives are dissolved. Pour the vegetables over the shoulders with boiling marinade, tightly tighten the container, turn it upside down, wrap it up, remove for a day to cool.
Tomatoes with marigolds - an exquisite and aromatic dish, which is perfectly combined with any dish of potatoes. Marinated spicy tomatoes can be served both at the festive table, and for dinner among the family.
Sterilization of cans for home canning
To keep the homemade spins fresh for the whole year, it is important to pay close attention to the preparation of cans and lids. Experienced hostesses use several quick, effective and simple ways to sterilize canning containers:
- microwave sterilization. Clean jars with 1.5 cm of water, put into the oven, turn on the toggle switch to medium power, and the timer for 5 minutes;
- disinfection in the oven. Preheat the oven to 120 degrees, place a clean container upside down on the grate, leave for 25 minutes;
- steam training. In a saucepan, boil water, put a colander, grate or sieve on the rim, put clean three-liter jars upside down on top, disinfect on medium heat for 25 minutes;
- boiling. Dip clean glass containers into a bucket or a large pot of boiling water, boil for 7-10 minutes.
Tare for blanks can not be washed with modern detergents. They are badly washed out and can spoil the whole dish. Use baking soda and mustard for washing.
For home preservation, choose glass jars without deformation, chips, cracks. To roll up, buy new covers that need to be boiled for 7-10 minutes before being preserved.