Tomatoes-Yummy Tomatoes Salad for Winter - General Cooking Principles
There are many recipes for tomato salad "Lick your fingers." For seaming tomatoes whole need banks of three liters. Tomatoes are laid with vegetables, berries or fruits, and poured marinade.
Salad "Yum Fingers" is prepared from both ripe and brown and green tomatoes. Salads use cabbage, bell peppers, cucumbers, carrots and onions. Salads can be in their own juice, using marinade or even stewed.
For the Yum Fingers ketchup, take fleshy tomato varieties. Ketchup is boiled with spices, onions, carrots, greens and sweet pepper. Tomatoes are twisted through a juicer, the rest of the ingredients are added and ketchup is brewed.
Caviar Fingers can be cooked as from ripe or green tomatoes. Caviar recipes use a wide variety of vegetables, herbs and spices. As a rule, for caviar, vegetables are twisted in a meat grinder, and tomatoes are passed through a juicer.
For long-term storage of vegetables subjected to heat treatment, but there are recipes that allow you to harvest tomatoes without cooking.
The taste of pickled tomatoes depends on the marinade. For the marinade use vinegar, vegetable oil, all sorts of spices, garlic, herbs, granulated sugar and salt.
Recipe 1. Green tomatoes for the winter "Lick fingers"
Ingredients
• green or slightly brown tomatoes - 3 kilograms;
• a large bunch of greens;
• a pair of large bulbs;
• garlic.
Fill:
• water - three liters;
• granulated sugar - 225 g;
• salt - two Art. spoons;
• five bay leaves and peppercorns;
• a glass of vinegar;
• Art. spoon of sunflower oil.
Cooking method
1. Tomatoes should be medium sized.
2. Wash and sterilize the jars. At the bottom of dry dishes, place the garlic, chopped greens, cut into quarters, and pour in the sunflower oil. Fill the jars with tomatoes, spread the onion rings on top.
3. Dissolve sugar and salt in water, add spices. Put the pot on the fire, and bring to a boil, pour the vinegar into the almost ready pot and turn off the fire immediately ... Pour the tomatoes with hot marinade, and send to sterilize for 20 minutes. Wrap the prepared preservation and leave to cool for bitches.
Recipe 2. Green tomatoes "Fingers you lick" for the winter, stuffed with garlic and hot peppers
Ingredients
• green or slightly brown tomatoes - three kilograms;
• garlic;
• hot peppers - 2 pods;
• 10 Art. water;
• a glass of vinegar;
• one and a half glasses of granulated sugar;
• half a glass of salt;
• 10 bay leaves;
• Pepper allspice - 2 tsp;
• a teaspoon of cloves;
• dill umbrellas - 6 pcs .;
• fresh parsley.
Cooking method
1. We wash tomatoes, on the one hand we make a shallow cut. Peel and chop the garlic into small slices, chop the hot peppers. Put two garlic plates and a couple of pieces of pepper into the cut of the tomatoes.
2. Banks of my soda and sterilized. At the bottom of the dry cans put an umbrella of dill, fresh parsley, and put stuffed tomatoes.
3. Prepare the marinade. We pour sugar, salt and spices into the water, pour in vinegar. We put on the fire and cook a couple of minutes. Pour hot marinade into jars with tomatoes, cover with sterile caps. Banks set sterilized for five minutes.
4. Roll up the tomatoes, cover with a blanket and leave to cool.
Recipe 3. Sharp Licked Green Tomatoes
Ingredients
• green tomatoes - three kilograms;
• 2 sweet and hot red peppers;
• carrot;
• garlic;
• fresh greens;
• salt - half a cup;
• a glass of granulated sugar and vinegar.
Cooking method
1. Banks of my soda and sterilized. The tomatoes washed and cut into quarters are placed in prepared containers.
2. Free the washed peppers from the seeds and cut them in half. Clean the carrots and cut into large pieces. Peel the garlic. Greens and sort out my. All grind in a meat grinder.
3. Prepare the marinade. In the water, pour salt and sugar. We send to the fire, and wait until it boils, then add vinegar and a mixture of vegetables and herbs. Cook a few minutes.
4. Tomatoes twice pour boiling water, and only the final time - marinade. We roll up the preservation and cover it with a blanket. Preservation leave to cool.
Recipe 4. Tomato salad for the winter "Lick fingers"
Ingredients
• kilos three fleshy tomatoes;
• garlic;
• a pair of bulbs;
• 50 ml of sunflower oil;
• Fresh parsley and dill.
Marinade
• 75 g of salt;
• granulated sugar - incomplete glass;
• several bay leaves;
• a glass of vinegar;
• Allspice and black pepper peas - on a pinch.
Cooking method
1. Wash tomatoes well, dry and cut into four parts. Peel and peel the onions. Squash and washed greens finely chop. Peel the garlic cloves and chop into thin slices.
2. At the bottom of the dry cans, put the greens, chopped garlic, pour in the heated sunflower oil, and put the tomatoes, perelyvaya onions.
3. Prepare the marinade. Water with all the spices, salt and sugar, put on the fire and boil, boil for about five minutes, pour vinegar and turn off the fire.
4. Pour tomatoes with boiling marinade, cover with sterile caps and send to sterilize for 20 minutes. Roll up and cover the preservation. Leave in this form for a day.
Recipe 5. "Yum Fingers" tomato salad with gelatin
Ingredients
• ripe tomatoes - 2 kg;
• kilogram of fleshy sweet pepper;
• onions - half a kilogram;
• spices and herbs - to taste.
For each half-liter jar:
• 30 g of gelatin;
• incomplete teaspoon of vinegar.
Fill
• litere of water;
• salt - a tablespoon;
• granulated sugar - 50 g.
Cooking method
1. Washed, and peeled pepper cut into half rings. Dense red tomatoes cut into large slices. Rinse the peeled onions and chop them with feathers or cubes. Greens are sorted, washed and minced. In a large bowl, mix vegetables and herbs, you can add your favorite spices.
2. At the bottom of the dry cans pour gelatin and unfold, tightly tamping the salad.
3. Cooking fill. Water with sugar and salt to boil. Pour the salad in cans with boiling brine. Leave for a few minutes and, if necessary, top up so that there is no air left.
4. Banks are covered with sterile covers and sent to be sterilized for 10 minutes. Vinegar is poured into each jar and rolled up. We wrap the preservation with a blanket and leave for a day.
Recipe 6. "Lick Your Fingers" Tomato Salad Czech
Ingredients
• ripe dense tomatoes - 3 kg;
• kilogram of sweet pepper and onions;
• 5 pieces. garlic;
• pinch of allspice peas.
Marinade:
• Art. spoon of vinegar;
• 40 ml of sunflower oil;
• two liters of water;
• sugar sand - 150 g;
• salt - 60 g.
Cooking method
1. Wash ripe, not too large tomatoes and cut them into four pieces. Washed, peeled, pepper, cut into rings with a width of 6 mm. Peeled onions also cut sufficiently large rings. Disassemble the garlic into pieces, peel each, and squeeze through a garlic press or chop finely with a knife.
2. Combine all the vegetables in a large basin, mix well and leave to stand for a couple of hours.
3. Cook the marinade. Into the boiling water add salt and sugar, when they dissolve, pour in the sunflower oil and vinegar. Mix and turn off the heat.
4. Place the salad in sterilized jars and fill it with boiling brine. Cover with sterile caps and sterilize for 12 minutes. Roll up blanks, cover the blanket and leave to cool.
Recipe 7. "Lick Your Fingers" Tomato Salad with Cucumbers
Ingredients
• two kilograms of red tomatoes;
• cucumbers, onions, carrots and sweet peppers - 500 g each;
• allspice - h. Spoon;
• a glass of sunflower oil and sugar;
• Bay leaf;
• salt - two Art. spoons;
• half a cup of vinegar.
Cooking method
1. Wash and dry all vegetables. Now proceed to cutting. Crumble tomatoes into slices, sweet pepper squares, cucumber slices. Peeled onions with large rings. All vegetables should be cut quite large. Grate the cleaned carrots on a large grater segment.
2. Put chopped vegetables in an enamel saucepan, add salt, sugar, add bay leaf, pepper, pour vinegar and sunflower oil, mix everything well. Leave the salad to infuse for a couple of hours.
3. Send the present salad to the fire and boil. Then reduce heat to low and cook for another 12 minutes.
4. Spread hot salad in sterile cans and seal tightly. Wrap the preservation and leave until it has cooled completely.
Recipe 8. Ketchup from tomatoes for the winter "Lick fingers"
Ingredients
• three kilograms of ripe, dense tomatoes;
• 10 sweet bell peppers .;
• garlic head;
• sugar sand - one and a half glasses;
• salt - two Art. spoons;
• hot pepper pod.
Cooking method
1. Pepper wash, free from seeds and finely chop. Rinse the tomatoes and chop in a meat grinder. If you want to get rid of the seeds, grind the tomato through a sieve. Place all vegetables in enamelware. Sprinkle the vegetable mass with sugar and salt, send to the fire. E forget to interfere. As soon as the mixture boils, wait a few minutes, reduce heat and simmer for 45 minutes. Before boiling, add finely chopped garlic.
2. Pour hot ketchup into sterile bottles or cans and roll up. Preserve the preservation and leave to cool.
Recipe 9. Ketchup from tomato "Fingers you will lick" with apples
Ingredients
• 3 kg fleshy, red tomatoes;
• kilogram of apples;
• a pair of garlic heads;
• a glass of sugar and vinegar;
• a couple of tablespoons of mustard powder;
• 0.5 teaspoons ground cinnamon and red pepper;
• salt - Art. spoon.
Cooking method
1. For ketchup, use fleshy and ripe tomatoes. Apples take sour-sweet varieties. If there are no apples, take a quince. Washed tomatoes and apples cut into small cubes and cook on low heat for an hour and a half. Cool the tomato-apple mass and rub through a sieve.
2. Put the mashed potatoes in a saucepan. Add peeled and finely chopped garlic, add sugar, salt, dry mustard, red pepper and cinnamon. Bring over low heat to a boil and boil for another half hour. Ketchup stir occasionally. A few minutes before the end of cooking, pour vinegar.
3. Pour the finished ketchup into sterile jars or bottles, tightly tighten, cover, and leave to cool.
Recipe 10. Tomatoes You Ketchup from Lick Fingers with Bulgarian Pepper
Ingredients
• ripe, dense tomatoes - 2.5 kg;
• sweet pepper - half a kilo;
• 4 bulbs;
• Vinegar - a third of a glass;
• pinch of cinnamon and ground black pepper;
• a glass of sugar;
• one and a half Art. spoons of salt.
Cooking method
1. Wash all vegetables well. Coarsely chopped tomatoes. Cut the peeled sweet red pepper into quarters. Peel the onion and cut it into four pieces. Grind prepared vegetables in a meat grinder or in a food processor.
2. Put the vegetable mass on a small fire and bring to a boil. Boil for about an hour, stirring occasionally, and the mashed potatoes should not boil much. Add spices, salt, granulated sugar, vinegar and continue cooking, without covering with a lid, until the mass thickens.
3. Pour boiling ketchup into prepared jars or bottles, roll up, cover and leave to cool.
Recipe 11. Tomatoes You Ketchup from Lick Fingers with Cilantro Seeds
Ingredients
• five kilograms of ripe tomatoes;
• onions and sweet peppers - 300 g;
• hot pepper;
• a glass of granulated sugar;
• h. Spoonful of salt;
• black and red ground pepper, cilantro seeds - 1 tsp.
Cooking method
1. Peel the vegetables and wash them well. Grind onions and peppers with a meat grinder or blender. Cut the tomatoes into slices, put them in a saucepan and boil until soft, then rub through a sieve. In tomato puree, add onion and pepper vegetable mass, spices, salt and granulated sugar. Mix everything thoroughly, send to a low heat and boil.
2. Grind cilantro seeds with a rolling pin, make a bag of cloth or gauze and pour them there. Tie tight and place in a saucepan. From the moment boil ketchup boil on low heat for two and a half hours. Do not cover the lid! After cooking, remove the bag of cilantro and pour vinegar into the ketchup. Wait until the mass boils, and pour it into sterile bottles or jars. Preservation roll, wrap blanket and leave to cool.
Recipe 12. Marinated tomatoes for the winter "Lick fingers"
Ingredients
• kilogram of small ripe tomatoes;
• 6 cloves of garlic;
• 2 bulbs;
• fresh greens;
• half a hot peppers pod;
• refined sunflower oil - two tbsp. spoons.
Marinade (per liter of water):
• Art. l salts;
• sugar - three Art. spoons;
• 50 ml of vinegar;
• a teaspoon of black and allspice peas;
• A couple of bay leaves.
Cooking method
1. Sort greens, wash and finely chop. Finely chop the peeled garlic. Put the prepared greens and garlic on the bottom of the dry cans, add a slice of hot pepper. Heat the sunflower oil and pour into the jar.
2. Wash the tomatoes and cut them in half. Fill banks with tomato halves, shifting them with onion rings. Periodically shake the jar so that the tomatoes fit tightly enough.
3. Prepare the marinade. Boil water, add spices, granulated sugar and salt, pour in vinegar. Let marinade leave for a few minutes. Fill the tomatoes with boiling brine. Banks send sterilized for 15 minutes. Roll up the preservation, wrap and leave until it cools completely.
Recipe 13. Marinated Tomatoes "Yum Fingers-2"
Ingredients
• two and a half kilograms of red tomatoes;
• garlic - 1 pc .;
• 2 bulbs;
• bunch of greens;
• a pinch of black peppercorns;
• three Art. spoons of sunflower oil;
• incomplete art. Sahara;
• salt - 60 g;
• 100 g of vinegar;
• a pair of bay leaves;
Cooking method
1. Wash a volume of 1 liter and sterilize. Soak tomatoes and greens separately in water for 10 minutes. Peel the garlic and cut each tooth into several pieces. Peel the onions, rinse and chop the rings. Chop the greens with a knife. Cut the washed tomatoes into two halves.
2. Put crushed herbs and garlic on the bottom of the dry cans, pour in hot sunflower oil. Lay the tomatoes and onion rings.
3. Prepare the pickle. Pour sugar and salt into the water, add spices, when the brine boils, pour in vinegar. Boil a couple of minutes and fill the tomatoes with hot pickle. Roll up, wrap, and leave the preservation to cool for a day.
Recipe 14. Tomatoes with garlic for the winter "Lick fingers"
Ingredients
• dense tomatoes - 3 kg;
• dill and parsley;
• several pieces of leaves of currants and cherries;
• large onion;
• garlic - 10 cloves.
Marinade:
• sugar - glass;
• salt - 2 tbsp. spoons;
• a pair of bay leaves;
• pinch of allspice peppers;
• vinegar and sunflower oil.
Cooking method
one.Three-liter jars wash and sterilize. Put the greens, chopped garlic and pour the hot vegetable oil on the bottom of the dry cans. Lay the tomatoes tightly, put the onion rings on top.
2. Cook the marinade. Dissolve salt and granulated sugar in water, add spices and boil.
3. Pour hot marinade into tomatoes, top with 2 tablespoons of vinegar. Roll up, wrap the preservation blanket and leave to cool.
Recipe 15. Cherry tomatoes for the winter "Lick fingers"
Ingredients
• cherry tomatoes;
• water - one and a half liters;
• 3 tablespoons of granulated sugar;
• 40 grams of salt;
• a few cloves of garlic;
• a little less than half a glass of vinegar;
• three sprigs of rosemary and basil;
• Pepper Black Peas - h. Spoon.
Cooking method
1. Wash the vegetables and carefully remove the tails. Wash and dry the greens. Basil divided into leaves, rosemary sprigs break in half. Peel the garlic cloves.
2. Place the tomatoes in sterile dry jars, transferring them with leaves, sprigs and garlic.
3. Cook the marinade. Dissolve salt and sugar in water, add a pinch of peppercorns, boil and boil for five minutes. At the end, pour in the vinegar. Fill the tomatoes with boiling brine. Roll up, flip, cover, and leave to cool.
Recipe 16. Caviar from tomatoes for the winter "fingers you lick" with apples
Ingredients
• two and a half kilograms of dense, ripe tomatoes;
• carrots, sweet peppers and onions - per pound;
• incomplete glass of vegetable oil;
• garlic - head;
• salt.
Cooking method
1. Rinse vegetables well, peel and chop into large pieces. Grind everything in a meat grinder or in a blender.
2. Salt the vegetable mixture, put on the fire and boil for about 15 minutes, add sunflower oil and continue to simmer on low heat for about an hour and a half. At the end, add the peeled and chopped garlic. Boil another quarter of an hour.
3. Spread hot caviar on dry cans and roll up immediately. Preserve the preservation and leave to cool.
Recipe 17. Caviar tomatoes "Fingers you lick"
Ingredients
• one and a half kilograms of ripe, dense tomatoes;
• kilogram of carrots;
• sunflower oil - a glass;
• half a cup of granulated sugar;
• salts of art. spoon;
• garlic - head;
• ground black pepper - a teaspoon .;
• two Art. l vinegar.
Cooking method
1. Peel the garlic and carrot and rinse with the rest of the vegetables. Twist tomatoes and carrots in a meat grinder. In a carrot-tomato mixture, add salt, granulated sugar and pour in sunflower oil. Mix everything well, put on low heat and simmer for an hour and a half, stirring occasionally, so that caviar does not burn. In the caviar, add the chopped garlic and pepper, and boil for another quarter of an hour.
2. At the end, pour vinegar into the eggs and stir. Spread ready-made eggs on sterile, dry cans and roll up. Wrap the preservation and leave to cool.
Tomatoes "Yum Fingers" - Tricks and Tips
- If you pick tomatoes in different colors for pickling, then the preservation will look more festive. It can be yellow, green, brown and red tomatoes.
- Tomato preservation is best kept in a basement, or a room where the air temperature is no more than 15 degrees.
- For ketchup and caviar take tomatoes fleshy varieties, tomato juice from them turns out in itself rather thick, which will significantly reduce the cooking time. In caviar and ketchup you can add any spices and herbs that you like.
