Tomatoes. marinated in Bulgarian style. Favorite recipes

Classic recipe for tomatoes marinated in Bulgarian style

Ingredients:

Small tomatoes (preferably thick-skinned and hard varieties);
Onions (cut into thin half rings);
Carrots (in circles, 1-2 mm thick);
Parsley;
bitter or allspice peas;
Bay leaf.

Ingredients for marinade (for 3 liters of water):

3 tbsp. salt;
7 tbsp Sahara;
250 ml. 9% vinegar.

Before you start canning, the jars must be thoroughly washed (it is not necessary to sterilize them). Place a handful of chopped onions, carrots and parsley (torn into small branches) at the bottom of clean jars.

In a 2-liter jar, add 5-6 peppercorns and a couple of bay leaves. After this, place the tomatoes tightly in the jars.

Now you can start preparing the marinade. Add salt and pepper to the water, stir thoroughly, and bring everything to a boil. When the marinade boils, pour vinegar into it. Pour the marinade into jars, filling them not to the very top, and put them in the oven, preheated to 160-170 degrees. The jars can be covered with lids. After about 10 minutes the boiling process begins. As soon as the marinade rises to the very top of the jars, you can safely take them out and begin the process of rolling up the lid.

For this type of workpiece, both a tin and a screw lid can be used. There is no need to turn the jars over after rolling. Simply cover them with a blanket or towel.

The recipe is quite simple, and the result will pleasantly please you. Your tomatoes will take their rightful place at every table!

Classic recipe

For lovers of a balanced taste, a little spice and moderate acidity, it is recommended to use recipes for classic Bulgarian preserves. The marinade contains only the most common spices and seasonings.

Ingredients:

1.5 kilograms of tomatoes;
5 tablespoons of sugar;
4 heads of garlic;
2.5 tablespoons vinegar 9%;
1 tablespoon salt;
1.5 liters of water;
dill with umbrellas.

These products are designed for a 3 liter jar. The number of tomatoes may vary depending on their size.

Banks are sterilized in advance. Vegetables are washed under running water. Several punctures are made in the stem area of each tomato.
Dill umbrellas are placed at the bottom of the finished container. Tomatoes are placed tightly on top.
The preservation is poured with boiling water and left to sterilize for 10-15 minutes.
After the allotted time, pour the brine into the pan and bring it to a boil again with the addition of salt and granulated sugar.
Add chopped garlic cloves to the vegetables and add brine. Vinegar is added last. Vegetables are not additionally marinated.
Roll up the preserves with metal lids, turn them upside down and cover until they cool completely. The pickling is stored in the refrigerator or cool basement.

Sweet and sour pickled tomatoes according to the Bulgarian recipe

Ingredients:

1.5 – 1.7 kg of ripe, small tomatoes;
1-2 dill umbrellas;
60-80 grams of horseradish root;
5-6 currant leaves;
1 horseradish leaf;
4-5 cloves of garlic;
10-12 peas of allspice;
1-2 pieces of hot capsicum;
1.7 liters of water;
1 tbsp. 6% vinegar;
3 tbsp. Sahara;
1.5 tbsp. salt.

Before you begin the preservation process, you must thoroughly wash the tomatoes and all herbs (preferably in running water). The greens should be cut with scissors so that the jars can hold more tomatoes.

For preservation, it is best to use three-liter jars, the bottom of which should be lined with dill, hot pepper, garlic, cherry and currant leaves. You also need to put horseradish root and peppercorns at the bottom of the jar. After this, the jars are filled with tomatoes to the very top.

For the first pouring of tomatoes, you need to use “steep” boiling water (1.7-1.8 liters for a three-liter jar). The boiling water remains in the jars for about 10-20 minutes, and then is simply poured out, since it will not be used anymore. Immediately after the water is drained, add a tablespoon of vinegar to each jar.

For the second filling, you need to prepare the marinade. Add salt and sugar to 1.7 liters of water and bring everything to a boil. Fill the jars with hot brine. After this, the jars must be rolled up with sterilized lids, turned over, and covered until completely cooled.

These tomatoes will become a real decoration for every table. Bon appetit!

Methods for canning tomatoes in Bulgarian style

Bright fruits are prepared for the winter using different technologies and ingredients for marinades. Some housewives sterilize tomatoes, others add preservatives in the form of vinegar, aspirin, natural juice, and citric acid.

Classic recipe

Many women prefer the traditional Bulgarian method of canning tomatoes. The pickling is not very spicy, but has a pleasant aftertaste. For one and a half kilograms of tomatoes will go:

100 g sugar;
dill umbrellas;
garlic - 4 pcs.;
salt - 1 tbsp. spoon;
vinegar - 50 ml.

The tomatoes are placed in a 3-liter container. No other spices are needed in the classic recipe. The preparation and marinating process includes several stages:

The tomatoes are washed under the tap, the stalks are removed, and the skin is pierced.
Dill umbrellas are placed in sterile jars and tomatoes are placed on them.
The container is filled with boiling water in a volume of 1.5 liters and sterilized for a quarter of an hour.
The liquid is taken from the dish into a pan and boiled along with salt and sugar.
Finely chopped garlic is added to the tomatoes, vinegar and marinade are poured.

With hot pepper

All family members eat pickled tomatoes with pleasure; they are good with both mashed potatoes and meat. To please households who like spicy snacks, tomatoes are canned with capsicum and garlic.

Pour salt into boiled water, which will require 1 liter per kilogram of vegetables, add sugar and a couple of bay leaves. Boil the marinade for 5–6 minutes. When the liquid has cooled, add allspice and vinegar.

Five cloves of garlic are peeled, chopped and placed in a glass jar. Place tomatoes on top, then hot peppers and cloves again. All components are seasoned with boiling marinade, which is drained after 10 minutes and heated again in a saucepan, and the jar with the snack is filled with it.

For preservation you will need:

30 g salt;
vinegar essence - 1 tbsp. l.;
sugar – 1 tbsp. l.

The workpiece is screwed with tin lids, the containers are placed with the neck down. The cooled preserves are taken to the cellar.

Sweet and sour tomatoes

Tomatoes acquire an exquisite taste if they are marinated with currant and horseradish leaves and a pod of red hot pepper. To prepare the marinade you will need:

water - 1000 ml,
salt - 30 g;
sugar - ½ cup;
vinegar 7% - 3 tablespoons.

Leaves should be placed on the bottom of the dish, tomatoes should be placed on them, garlic cloves should be placed under them and on top. The jar is filled with boiling water, which after a quarter of an hour is poured into a saucepan, seasoned with spices and vinegar, and boiled for about 5 minutes. Thanks to this marinade, the tomatoes acquire a sweet and sour taste. They fill jars with it, roll them up and place them on the neck.

Without sterilization

When cooked, vegetables lose some of their vitamins. To preserve the composition of tomatoes, they resort to different harvesting methods. Preservatives are used instead of sterilization. To seal 2 kg of tomatoes for the winter, you will need:

garlic - ½ head;
sugar - half a glass;
salt - 15 g;
water - liter;
vinegar essence - 1 tsp;
dill umbrellas;
pepper - 5 peas;
cherry or currant leaves.

Garlic, herbs, and tomatoes without stems are placed in jars. A brine of water and spices is boiled in a saucepan. Fill a bowl with tomatoes with this liquid and cover it on top. After a quarter of an hour, the marinade is poured out and boiled again for about 5 minutes and the jars are filled with it. Vinegar is added before seaming vegetables; it serves as a good preservative. Due to this, the hermetically sealed snack is well stored, does not spoil, and does not turn sour.

With vinegar essence

For the winter, tomatoes are covered with acetylsalicylic acid, in their own or apple juice. Fans of spicy snacks will be pleased with tomatoes that are marinated with vinegar essence.

A teaspoon of this preservative is added to the finished marinade, which is boiled with salt and sugar. Garlic, herbs, and hot peppers are placed in jars, filled with tomatoes and poured with boiling liquid.

The secret of cooking like in the USSR

In Soviet times, on the shelves of vegetable stores there was canned food, the recipes of which were borrowed from socialist countries. Bulgarian tomatoes had a pleasant taste; they were preserved with spices, unripe fruits were used, and a lot of herbs were added. The preparations were made in large quantities, since vegetables were cheap in the USSR in the summer, but in winter it was problematic to buy them fresh.

To preserve 5 kg of green tomatoes, you will need 3 liters of marinade. Boil it by dissolving 2 cups of sugar and 1 cup of regular salt in water. After boiling, add 200 ml of acetic acid.

Clean steamed jars are filled with celery, parsley, dill and garlic, and tomatoes are placed. Dishes with herbs and tomatoes are seasoned with marinade. The vegetables are not rolled up immediately, but after 15 minutes, they are taken to the basement.

Sweet and sour marinade recipe

The taste of vegetables depends on what the brine is made with and what additional ingredients are used in the cooking process. Tomatoes turn out to be both spicy and sweet and sour if you add sugar, capsicum and horseradish root when preserving them. Currant leaves add a pleasant aroma.

To cook the marinade, in addition to these ingredients, take:

acetic acid - 1 spoon;
garlic;
water - from 1.5 to 1.7 l;
pepper - 6 peas;
dill;
horseradish leaves.

For 1.5 kg of red fruits you will need one and a half tablespoons of salt and 3 tablespoons of sugar. The tomatoes are washed under the tap, the roots are chopped, the greens are cut into pieces and placed in sterile jars. Peppers and dill umbrellas are also placed in them, the containers are filled to the top with clean and dried tomatoes, and boiling water is poured. After a quarter of an hour, the liquid is sent to a saucepan, where it is added some salt, sugar is dissolved, and slightly boiled. Tomatoes are filled with marinade and acetic acid.

With onions and garlic

You can roll up tomatoes in Bulgarian style for the winter using a simple recipe that contains only a few ingredients.

To make a 3 liter jar of spicy snacks, you need to take:

60 g salt;
vinegar - 20 ml;
sugar - 3 spoons;
liter of water;
onion;
head of garlic

Dense tomatoes without dents are washed under the tap and the stalks are removed. Pour sugar into boiling water, pour vinegar, add salt. Boil the mixture for three minutes.

Lay onion rings, garlic cloves and tomatoes in a sterile jar in layers, fill it to the top with marinade, and sterilize for a quarter of an hour.

Without vinegar

Spicy vegetables should not be fed to children. In families with children, many women preserve tomatoes with citric acid. The tomatoes are not as spicy as with a bite. A couple of cloves, tarragon, a few peas of allspice and black pepper are placed in the jars.

To prepare the marinade you need to take:

liter of water;
100 g sugar;
a spoonful of rock salt;
citric acid - 1/3 tbsp. l.

Prick the tomatoes with a fork and place them in jars, pour boiling water over them, and cover for 10 minutes. Then the liquid is put into a saucepan and the marinade is boiled, which is used to fill the container with the tomato.

Spicy pickled tomatoes for the winter

Ingredients (based on one three-liter jar):

Medium-sized tomatoes, late varieties;
100 g dill;
1 pod of red hot pepper;
5-9 cloves of garlic (depending on size);
3 tbsp. coarse salt;
3 aspirin tablets, 0.5 g each.

How to cook spicy pickled tomatoes for the winter

All ingredients are indicated for one three-liter jar, so if canning is planned in one-liter containers, you simply need to divide the amount of spices by three. Before you begin the canning process, you must thoroughly wash the jars and sterilize them. This can be done in the oven, or in a boiling water bath.

At the bottom of the finished jars, you need to place a third of the chopped dill, hot pepper, cut into rings, as well as garlic, pre-cut into plates. After this, you need to fill the jar halfway with tomatoes, and again repeat the layer of herbs and spices (another third part). Next, fill the jar with tomatoes to the very top, and lay out the remaining spices.

When the tomatoes are laid, you need to pour salt and add aspirin (1 tablet). Then the jars are filled with “steep” boiling water and immediately rolled up with lids. Before cooling completely, the jars must be carefully wrapped. You can store the finished preserves either in a cool place or at room temperature.

Bon appetit!

Bulgarian marinated tomatoes, like in a USSR store

Also a very interesting savory appetizer - tomatoes marinated in Bulgarian style, as they were sold in stores in the USSR. Let's try to do it!

Ingredients:

Small green tomatoes – 5 kg;
5-7 cloves of garlic;
Parsley, celery and dill;
3 liters of water for marinade;
2 cups sugar;
1 glass of salt;
1 cup 6% vinegar.

Place herbs and garlic at the bottom of thoroughly washed jars. Fill the jars with tomatoes to the very top. Next you need to start preparing the marinade. Add sugar, salt, vinegar to the water and bring the resulting mixture to a boil. After this, you need to pour the prepared marinade into the jars of tomatoes and leave them to sterilize for about 20-25 minutes.

Cover the finished tomatoes with metal lids.

Bon appetit!

Bulgarian tomatoes with onions and garlic for the winter

1 liter of water
vinegar 75 percent - one tablespoon;
salt – two level tablespoons;
sugar - three heaped tablespoons;
onions and garlic to taste.

The amount of ingredients is indicated per 3-liter jar.

Preparation:

You should choose tomatoes that are firm and without obvious signs of stale fruit, which must be washed well and the fruit stems must be removed. Onions must be peeled and cut into half rings at the rate of 2 small onions per 3-liter jar. After peeling the garlic, you should chop it not very finely or even leave whole cloves in the amount of 4-5 pieces in the same container.

To prepare the marinade, you need to boil water, adding sugar, vinegar and salt. Banks must be pre-sterilized. Place some garlic and onions at the bottom of each prepared container, add tomatoes, and then add garlic and onions again.

After this procedure, the jars are filled with hot marinade, sterilized for 20 minutes (for this we will use a pan with hot water) and rolled up with lids.

Here's a recipe my mom's friend shared with me. See for yourself, of course, but I really liked it. I wrote down the recipe from her words, a very “delicious” description.

Pickled green tomatoes for the winter without sterilization

Ingredients:

1.5 kg of small green tomatoes;
2-3 laurel leaves;
7-10 peas of bitter and allspice;
4-5 cloves of garlic;
100 ml vinegar (9%);

For the marinade:

1 liter of water;
1 tbsp. salt (with top);
1.5 tbsp. Sahara.

Place a few peppercorns, garlic cloves, and a bay leaf on the bottom of the jars. Place the tomatoes in hot water for 25-30 seconds and blanch them this way (we do this in small portions). After this, you can immediately put the tomatoes in jars and start preparing the marinade. The water is brought to a boil. Salt and sugar are added to it. Boil everything together for 3 minutes. Add vinegar directly to the jars and immediately fill them with marinade. We close the jars with metal lids.

Green tomatoes with carrots for the winter

When the season of bright red and ripe tomatoes comes to an end, very often there are green tomatoes left on the branches. Summer is not always sunny and warm. And the fruits simply do not have time to ripen. Such vegetables cannot be eaten fresh; they contain solanine, a dangerous toxin that affects red blood cells. But if the tomatoes are not very green, with slight yellowness or reddish barrels, they can be used to make excellent winter snacks. Here is another interesting recipe, green tomatoes with carrots and garlic are rolled up for the winter.

Ingredients:

Green tomatoes - 4 kg;
Carrots - 3 pcs.;
Garlic - 12 cloves;

Proportions of marinade for 1 3-liter jar:

Water - 4 l;
Sugar - 3 tbsp;
Salt - 1 tbsp;
Vinegar 9% - 60 ml.

From 4 kg of tomatoes I got 3 three-liter jars.

Recipe for green tomatoes with carrots and garlic for the winter

1. Peel the carrots and rinse under running water. Then cut into thin half rings.

2. Peel the garlic, wash it and cut it into thin slices.

3. Wash the tomatoes thoroughly and dry them with a paper towel. Cut a thin slice in the middle of the fruit, as shown in the photo.

4. Insert a piece of garlic and a piece of carrot into the cut. You can use several pieces of vegetables depending on the size of the tomato.

5. Place the stuffed tomatoes in sterilized jars. See how to properly prepare jars and lids here.

6. Fill jars with tomatoes with boiling water, cover with lids, leave for 10-15 minutes, then drain the water into a saucepan. Boil the water and fill the jars again with boiling water from the pan. Wait again for 10-15 minutes and pour the water back into the pan. For the third time, pour in the prepared marinade. We prepare it this way: dissolve salt and sugar in hot water, let it boil a little and pour in the tomatoes. Add vinegar to the boiling brine at the end. Let's try the marinade: it should taste good, but quite salty and rich (concentrated).

7. Roll up or screw on the lids of the jars of green tomatoes. Turn the lid down and wrap it in a warm blanket for 1 day. Leave in a warm place without drafts. Pickled green tomatoes are ready for the winter. Store the jars in the pantry at room temperature. Delicious preparations to you!

That's all the recipes for pickled tomatoes. And I invite all lovers of hot sauces to evaluate adjika recipes. I wish you delicious preparations and a warm mood for the whole winter!

Marinated brown tomatoes for the winter

Ingredients:

10 kg of suitable tomatoes;
Parsley and dill (to taste);
Sweet pepper (8-10 pieces);
Hot pepper (5 pods);
7-8 cloves of garlic;
2 cups vinegar (6%).
5 liters of water;
1 glass of salt;
0.5 kg granulated sugar;

You need to pass 2 types of peppers, garlic, and herbs through a meat grinder. Add a glass of vinegar to the resulting mixture and leave for half an hour. After this, place the finished mixture on the bottom of sterilized jars and fill them to the top with tomatoes. Each tomato needs to be pierced once with a fork.

We prepare a marinade from the necessary ingredients and fill the jars with it. Sterilize the jars in hot water for 20-25 minutes and roll them up.

Tomatoes marinated without sterilization “Simply class”

Ingredients (for a two liter jar):

2 kg of suitable tomatoes;
4-7 cloves of garlic;
1 tsp vinegar essences.
Water (1 liter);
2 tablespoons of salt;
6 tablespoons granulated sugar;
peppercorns (5-7 pcs.);
7 carnations;
Small dill umbrellas (1-2 pcs.);
Currant leaves.

The tomatoes need to be washed and the stems carefully removed. You need to insert part of a clove of garlic into each volume. Mix water and spices and boil for 10 minutes. Place herbs and tomatoes in jars and add a spoonful of vinegar essence. Now pour the brine, just removed from the heat, into the jars. The jars are rolled up, turned upside down, and wrapped until they cool completely.