Pickled tomatoes with celery for the winter. Wonderful Celery Canned Tomatoes

I offer an interesting and simple recipe without sterilizing harvesting a tomato with celery for the winter. The most convenient tomatoes for pickling are small, round or elongated, fleshy, with dense skin. Such varieties do not crack when poured with boiling water, they absorb the marinade well and are very tasty.

Especially if, in addition to traditional dry spices and garlic, add coriander seeds and fresh celery leaves and stalks to the marinade - it becomes very aromatic, rich and successfully complements sweetish tomatoes.

The calculation of the proportions is given for 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;
• coarse table salt - 2 tbsp. l;
• vinegar essence (70%) - 2 tbsp. l;
• water - 1.5 liters;
• lavrushka - 3 leaves.

How to pickle tomatoes with celery for the winter

We sort tomatoes, select dense ripe tomatoes without spots and traces of damage, spoilage. We rinse under cold water.

We examine the greens, rinse them. We tear it with our hands into small pieces or cut it with a knife. Put together with the garlic on the bottom of the jars.

Fill the jars with tomatoes, alternating between yellow and red tomatoes. For a tighter stacking, tap the bottom of the can on the table or shake it. Put a small sprig of celery on top.

We boil one and a half liters of water. Pour slowly into jars with tomatoes, filling with boiling water to the top. Leave, covered with lids, to steam for 15 minutes.

We decant the cooled water through the lid with holes. Add laurel leaf, coriander seeds and peppercorns to a saucepan with drained water. We boil the marinade for ten minutes so that the spicy additives reveal their taste and aroma.

Pour salt and sugar into the hot marinade, let it boil for another minute until the crystals dissolve.

Gently pour the boiling marinade into the jars, evenly distributing the spicy additives.

We tighten the lids or use a seaming machine. We cover the sealed jars to keep them warm longer, and let them stand for a day. We put the finished tomatoes with celery for storage. Good luck with your blanks!

I would like to advise fans of conservation to make pickled tomatoes with celery. A very original taste is obtained with this vegetable. Celery was used by the ancient Greeks as a lucky charm. And the winners of sports competitions were awarded with wreaths of celery leaves by the ancient Romans.
The pronounced taste of celery gives the tomatoes their own aftertaste note.

Taste Info Tomatoes for the winter

Ingredients

• tomatoes 4kg., how many will fit in the jars
• carrots 2pcs.,
• onion 3 pcs.,
• 1 bunch of celery greens,
• peppercorns 8 pcs.,
• 1 head garlic,
• bay leaf 4pcs.
• For marinade for 2 liters of water:
• salt - 40 g
• sugar - 65 g
• vinegar 9% - 65 ml.

How to cook pickled tomatoes with celery

Prepare tight and ripe tomatoes for conservation: sort and wash.
Peel the onion and cut into rings, if the onion heads are large, then it can be in half rings.


Wash and peel the carrots. Young carrots have a thin peel, you can just scrape it with a knife. Cut into rings, if there are helpers, you can make curly slicing of carrots. It will look very nice in a rolled up jar in winter.


Rinse the celery greens, cut off the spoiled leaves. Divide the garlic into wedges and peel.
Put the tomatoes in the cooled posterized jars. When you fill half the jar put onion rings, carrots. Add peppercorns, bay leaf, garlic clove. Place the celery stalks in the middle of the jar.

Fill the jars to the top with the tomatoes and add more celery. If you are not a fan of this vegetable, then you can limit yourself only to laying the celery only in the middle of the jar.


Pour boiling water over and let stand for 20 minutes. Pour the cooled water out of the jars and pour over the marinade.


Cooking the marinade:
Pour salt and sugar into a saucepan with boiling water, let it dissolve and pour vinegar.
Pour into jars and roll up. Place under the blanket until it cools completely.

Delicious pickled tomatoes with celery

One seller in the market advised my mother an interesting option for making pickled tomatoes - instead of all the greens for pickling, put only leaf celery. He says that it turns out very tasty and aromatic. I have already come across the use of celery in a really bright and very interesting smell. Therefore, we are trying a new taste!

What do you need

for 1 can

• Tomatoes - how many will fit in a jar on a hanger;
• Leafy celery - 1 branch per three-liter jar, it is fashionable to put less in others;
• Black peppercorns - 4-5 pieces;
• Garlic - 2-3 cloves;

For the marinade - 1 liter of water

• Salt - 4 teaspoons (40 g);
• Sugar - 2 tablespoons (50 g);
• Vinegar - based on the volume of the can. For a liter jar of tomatoes - 1 teaspoon of vinegar at 9%, for a three-liter jar - 1 tablespoon of 9% vinegar.

If you have 70% vinegar essence: 1/3 teaspoon per 1 liter jar, 1 teaspoon per 3 liter jar.

Tomatoes and celery

How to do (3 fillings without sterilization)

• Prepare: jars and lids - rinse, sterilize (or scald with boiling water). Rinse the tomatoes in cool water and dry.
• Put everything in jars: celery and spices first. Then - tomatoes on the shoulders of cans. Pour boiling brine (water, salt and sugar) three times. Close.

How to pour tomatoes 3 times

• First fill: boil the brine from water, sugar and salt. Pour tomatoes into jars, cover with lids. Let stand for 10-15 minutes so that the cans can be taken with your hands. Then pour the brine back into the pot. Bring to a boil again.
• Second fill: pour boiling brine again. Let stand for 5 minutes. Drain again. Bring the brine to a boil again.
• Third fill: Pour boiling brine over the tomatoes one last time. Add vinegar to jars. Close with lids (ordinary iron or).

Cool and store

• Turn closed jars, wrap and cool. After the jars are cold, return them to their original position and store in a dry, dark place at room temperature (but not in the heat).

We fill the jars with spices and tomatoes, which we shift with celery

We check the jars for leaks and cool them upside down to self-sterilize canned food

A jar of pickled tomatoes in a fragrant marinade with a fragrant celery flavor

A jar with delicious and easy-to-prepare tomatoes. Photo: Natasha Rybka

Ready pickled tomatoes

Other recipes for harvesting tomatoes for the winter

If you want to preserve tomatoes with the usual set of spices - (I used it to make cherry tomatoes, but you can use any other medium-sized ones). Or (also without sterilization).

You can also close it very simply (no vinegar, only salt, and no sterilization). Very tasty!

And there is original and very simple one. It looks impressive, and very tasty! Pickled grapes have an unexpected savory taste, tomatoes are good too!

A jar of delicious and aromatic tomatoes, prepared with celery. Photo: Natasha Rybka

I already have a lot of red tomatoes ripe, so I am doing the preparations with might and main. And how are you? If you are also ready to start harvesting tomatoes for the winter, then I recommend that you look into the section and see the recipes with tomatoes - amazingly tasty, tender and aromatic, well, we also will not disregard them. Perhaps you will like something. All these recipes are tested, I prepare them every year.

And today I will tell you how to deliciously pickle tomatoes for the winter. So, the recipe for pickled tomatoes for the winter with celery.

Composition for 4 liter cans:

• small red tomatoes
• bulgarian pepper
• hot chili
• 5-6 cloves of garlic
• a large bunch of fresh celery
• black peppercorns
• allspice peas

Marinade for 1 liter of water:

• a tablespoon with a top of coarse salt
• 4 tablespoons topped with sugar
• 70 ml 9% vinegar

Delicious pickled tomatoes for the winter sweet

Why sweet? As you probably already noticed from the composition for the marinade, there is a sufficient amount of sugar. But don't let that scare you, it turns out unusually tasty! Cook and taste!

How to quickly cook delicious pickled tomatoes for the winter without sterilization? I have a very simple way, everything in order.

I prick the washed tomatoes with a fork so that they do not burst from the hot marinade in the jars.

I cut sweet and hot peppers into large strips. I also cut the celery together with the stalks into large pieces. The garlic can simply be cut in half lengthwise.

I put celery, garlic, chili and sweet pepper in clean jars + 2-3 allspice peas and a few black peppercorns each.

I fill the jars with tomatoes. It is not necessary to seal them strongly in the jar, as long as it will enter.

Now I pour boiling water into each jar in small portions. Since this recipe for harvesting tomatoes with celery for the winter without sterilization, this must be done. Before rolling, all raw vegetables will be pre-cooked in this way. This will replace the sterilization of cans.

I fill the jars with boiling water to the top, cover with lids and leave to warm up for 15-20 minutes.

Now I pour the water from the cans into the pan. I will use it to make the marinade. But before adding salt and sugar, I measure the volume of water drained from the cans and calculate the amount of ingredients for the marinade.