Tomatoes and Beets for the Winter
Pickled tomatoes are a popular winter treat, so almost every home cook has their own recipe. But why not try something new?! Our recipe has been tested time and again and has proven its worth. Pickled tomatoes are very aromatic and delicious, and they store well even without refrigeration.
- Tomato
- Beet
- Carrot
- Garlic
- Hot capsicum
- Green
- Water
- Salt
- Granulated sugar
- Vinegar essence 70%
- Wash the tomatoes thoroughly. Prick each one twice near the stem with a fork or wooden skewer—this will prevent the skin from cracking when exposed to boiling water. Place the tomatoes in a large bowl, pour boiling water over them, and let them soak for 10 minutes. Then drain the water—you won't need it anymore.
- Sterilize the jar using your preferred method: steam, oven, or microwave. Place washed herbs—dill, parsley, and celery—in the bottom. No need to chop them. Add peeled garlic cloves and a slice of hot pepper. Peel the beets and carrots and slice them into thin, almost translucent slices.
- Place the tomatoes in the jar in layers, alternating them with beet and carrot slices. Try to distribute the vegetable slices evenly. Pack the tomatoes tightly, but do not press too hard to avoid damaging them.
- Bring 1 liter of water to a boil. Add salt, granulated sugar, and vinegar essence, and stir until completely dissolved. Don't remove from heat—the marinade should be bubbling vigorously when you pour it into the jar.
- Pour the boiling marinade into the jar. Immediately seal tightly with a sterilized lid. Invert the jar, cover with a towel, and let it cool completely. Store in a cool, dark place. Do not try the marinade for the first time for at least 2 weeks.
Have you ever tried tomatoes in jelly? If not, our recipe is here to help! This preparation often leaves a lasting impression on everyone. They may look like ordinary canned tomatoes, but thanks to the gelatinized marinade, they have a very interesting texture and unique flavor. This dish is quite simple to prepare and doesn't take too long. Please note: jelly tomatoes stored in jars require sterilization! We wouldn't recommend skipping this step, as it could cause storage problems.
Plum preserves can be prepared for the winter in a variety of ways: they can be made into jam, jellies, compotes, frozen, dried, salted, or pickled. The best varieties for preserves are...
Sweet and hot peppers are perfect for winter storage. Pickled peppers are delicious on their own or paired with other vegetables—tomatoes, cucumbers, squash, zucchini, and pattypan squash. Before...
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If your garden vegetable harvest is more rewarding than ever, try our recipe for pickled cucumbers for the winter. It's easy to make, even for a novice cook, and it doesn't take much time! What's special about this recipe is that we use not only herbs and spices, but also carrots and onions, making the cucumbers incredibly delicious. Furthermore, we use wine vinegar instead of regular table vinegar, making the appetizer truly piquant and sophisticated. Ultimately, the main thing is to make sure you and your family have the strength to wait until winter and not eat the pickled cucumbers beforehand. If you're not sure about their durability, make a larger batch by doubling, tripling, or even quintupling the ingredients!
Tired of boring marinades? This appetizer has a delightful, piquant flavor and rich aroma. It's delicious on its own or as a complement to roasted meat. Just be sure to slice the beets very thinly to ensure the marinade penetrates them perfectly. You can do this with a special slicer or a regular vegetable peeler. If the combination of tomatoes and beets seems a bit off-putting, try making a small batch, refrigerating it for a few days, and then tasting it. We're sure you'll love the results of this culinary experiment!
The tomato is one of the most popular vegetables in the world. It's especially popular in the Mediterranean: among Spanish, Italian, or southern French dishes, it's hard to find a recipe that doesn't include tomatoes. The tomato's origin is Latin America, from where the Spanish brought yellow tomatoes in the 16th century. Red tomatoes arrived in Europe only two centuries later.
