The best recipes for pickled tomatoes with celery for the winter and the shelf life of conservation
To get different variations of blanks, you can cook tomatoes with celery for the winter. Recipes for such snacks can differ in a set of additional components that give the dish its own unique note of aroma or taste. Fans of savory snacks with an unusual aroma, which is provided by the presence of celery greens, will be satisfied.
Preparing tomatoes and celery for canning
The quality and taste of the finished dish depends not only on the preparation, but also on the correctly selected and prepared ingredients:
- Tomatoes should be firm, with no signs of spoilage, not losing integrity. They must be washed, tails removed and pierced with a toothpick in the area of the stalk.
- Celery greens should be fresh, not spoiled, or sluggish. It must be rinsed and dried.
Options for preparations for the winter
The blanks are based on a classic recipe, which can always be changed or varied with additional ingredients. The amount of sugar can be varied depending on the family's taste preferences.
Classic version
The amount of vegetables is taken as much as will fit in a liter container, and the amount of salt, sugar and vinegar is also indicated for it. For cooking you need:
- tomatoes;
- salt - 7 g;
- celery - a sprig;
- sugar - 15 g;
- pepper - 2 peas;
- vinegar - 30 ml.
Cooking scheme:
- Put sprigs of greens, peppercorns in a washed container.
- Fold the tomatoes, after piercing the stalk with a toothpick, add salt, sugar, pour in vinegar.
- Pour boiled liquid, cover with a lid and sterilize for a quarter of an hour.
- Tighten cover securely and position upside down. Wrap thoroughly until it cools.
Quick recipe without sterilization
Required components per liter container:
- tomatoes;
- sugar - 15 g;
- celery sprigs - 2 pcs.;
- salt - 7 g;
- a sprig of dill;
- vinegar - 30 ml.
Cooking scheme:
- Put sprigs of greens, peppercorns in a clean sterilized container.
- Chop the washed vegetables at the stalk with a toothpick, lay them down and pour boiling water over them. Wait a quarter of an hour.
- Drain the liquid, pour sugar into it, salt, and boil.
- Pour vinegar into tomatoes and pour boiling brine.
- Screw tightly on and, turning over, cover to keep warm.
Canned with garlic
This preparation has a pleasant characteristic aroma inherent in pickled garlic. The following products are required per liter of billet:
- garlic - a clove;
- tomatoes - how much will fit;
- salt - 8 g;
- vinegar - 30 ml;
- sugar - 15 g;
- celery - 2 branches.
Cooking scheme:
- Put greens and a clove of garlic cut along the length in a clean container.
- Wash the vegetables, prick with a toothpick in the area of the stalk. Fold into a container.
- Pour in granulated sugar and salt, pour in vinegar, boiling liquid and sterilize for a quarter of an hour.
- Tighten the cover hermetically, placing it upside down, cover until it cools.
Salted cherry with celery
Salted little cherry tomatoes will be a great snack on any table:
- cherry - 1.3 kg;
- salt - 12 g;
- celery - 5 branches;
- peppercorns - 5 pcs.;
- granulated sugar - 17-20 g;
- garlic - 3-4 cloves;
- greens of currants and cherries.
Cooking scheme:
- Wash the cherry, put it in a prepared container, put greens, peppercorns and garlic on top.
- Prepare the brine: add salt, sugar to the water, boil.
- Allow to cool slightly and pour over cherry. Withstand 4-5 days in room conditions.
- After the time has elapsed, remove to a cool place.
If you reduce the time of salting, you can get salted cherry.
Savory halves with vinegar and onions
Required components for liter containers:
- tomatoes - 1.2 kg;
- celery stalk with twigs - 1 pc .;
- salt - 10 g;
- granulated sugar - 15 g;
- peppercorns - 3 pcs.;
- vinegar - 30 ml;
- garlic - 3 cloves.
Cooking scheme:
- Wash the stem with branches, put on the bottom of the container.
- Wash vegetables, cut into wedges and arrange with garlic. Add peppercorns.
- Pour boiling liquid over, wait 10 minutes. Drain, boil and pour over again. Leave for a quarter of an hour.
- Drain again, salt, add granulated sugar.
- Pour vinegar, boiling marinade into a container with vegetables and tighten the lid tightly.
- Place upside down and cover until cooled completely.
Marinated with mustard
Mustard gives the finished dish a spicy delicate spiciness. To obtain such a snack, you must use the components presented in the classic recipe, and follow the indicated cooking scheme with the only amendment: for each liter container, you need to put 7 g of mustard in grains or 5 g of powder.
Sweet Pickled Tomatoes with Plant Recipe
The recipe is presented for a three-liter container volume:
- tomatoes - 1.7 kg;
- salt - 25 g;
- sweet pepper - one;
- granulated sugar - 75 g;
- vinegar - 85 ml;
- celery - 5-6 branches;
- peppercorns - 4 pcs.
Cooking scheme:
- Put greens, peppercorns, peeled and cut bell peppers into a clean sterilized container.
- Arrange the washed vegetables.
- Add salt, granulated sugar and vinegar.
- Pour in boiling liquid, sterilize for 20 minutes, tighten the lid tightly and, turning upside down, cover to keep warm.
Dish storage rules
It is important not only to properly prepare, but also to preserve the finished product. Tinned tomatoes are stored at room conditions in the dark. It is recommended to store salted and lightly salted vegetables in cold and dark places.
