Tomatoes and celery for the winter: 12 recipes

Rules for canning tomatoes and celery

Secrets of making pickled tomatoes with celery for the winter, which help in creating an appetizing and aromatic homemade preparation for the winter:

For preservation, preference should be given to elastic tomatoes without various deformations and damages, differing in average size.
The recipe requires pricking the tomatoes at the base with toothpicks, skewers or forks to preserve the integrity of the fruit and protect them from cracking.
Before starting canning, containers must be sterilized using any convenient method, and the lids must be boiled for at least 5 minutes.
According to the recipe, after closing the jars, you should turn them upside down and create warm conditions for them by covering them with a blanket. This will ensure the safety of the twist for a long time.

Preparing tomatoes and celery for canning

It is better to select tomatoes for harvesting that are of medium ripeness, dense, without visible damage to the shell. All tomatoes should be thoroughly rinsed under tap water. It will be convenient to use oval-shaped fruits - it is better to place them in containers and take them out after opening the canning in winter.

Each tomato should be pricked around the base of the stalk; this procedure is necessary so that the vegetables do not crack and are quickly soaked in the marinade.

Each celery branch also needs to be thoroughly rinsed under running tap water and the greens placed on a napkin to dry.

Jars and lids will require sterilization. The lids should be boiled for 5-10 minutes. Glass containers can be heat treated using a more convenient method: in the oven, microwave, or over steam.

Classic recipe for tomatoes and celery

The traditional recipe for homemade winter food, which every family prefers to enjoy, surprises with its juiciness and piquant, pleasant taste.

Components:

2 kg of tomatoes;
2 liters of water;
2 tbsp. l. salt;
3 bunches of celery;
2 tbsp. l. Sahara;
5 cloves of garlic;
greens to taste.

How to cook:

Place the tomatoes in jars, having previously placed garlic, celery and your preferred herbs on the bottom.
Pour boiling water over and leave for 20 minutes, covering with a lid.
After the time has passed, pour out the boiling water, then pour it back into the jars and leave for another 20 minutes.
Once again, pour out the water and boil, adding sugar and salt.
Fill the jars with hot marinade, then seal them and turn them upside down, insulate them until they cool completely.

Korean preparation - a very tasty quick recipe

The lower the temperature outside, the more in demand spicy Korean dishes are. Their burning components accelerate the blood and warm in bad weather. Prepare a snack according to the express recipe. The result will please you.

You will need:

unripe tomatoes – 2 kg;
sweet paprika – 4 pcs.;
hot pepper – 1 pc.;
carrots – 2 pcs.;
garlic – 7 cloves;
parsley and dill - 1 bunch each;
salt – 2 tbsp. l.;
sugar – 3.5 tbsp. l.;
vinegar 9% - 2/3 tbsp.

Preparation:

Cut the tomatoes into approximately equal parts: small ones - in half, larger ones - into four or more pieces.
Chop the parsley and dill.
Pass carrots, garlic, sweet and hot peppers through a meat grinder.
Combine the ground vegetables and chopped herbs in one bowl.
Add salt and granulated sugar. Pour in vinegar. Mix well.

Korean tomato dressing is ready!

Pour it over the tomato slices. Keep in the refrigerator overnight.

Quick tomatoes with garlic and celery

Tomatoes marinated with garlic and celery is one of the recipes for wrapping everyone’s favorite vegetables for the winter, which will add variety to any menu. This recipe makes the vegetables very aromatic and instantly awakens your appetite. Suitable not only for the everyday table, but also for holiday treats.

Components:

1 kg of tomatoes;
garlic at the rate of 1 clove per 1 vegetable;
1 bunch of celery;
1 bunch of dill;
2 tbsp. l. salt;
spices.

How to make according to the recipe:

Make slits on the stalks of the tomatoes and place a garlic clove in them.
Fill the prepared containers with vegetables, and lay celery, dill on top, and add your favorite spices if desired.
Boil water with salt, cook for another couple of minutes, then pour the resulting brine into the containers.
Proceed with sealing the lids. When the twist is ready for the winter, you need to create warm conditions to cool it.

Georgian green tomatoes - classic recipe

Georgian cuisine is famous for its unique recipes for vegetable dishes. Tomatoes in Georgia are one of the most favorite homemade products. Georgians prepare tomatoes in any form, as their imagination dictates, and they use both ripe and unripe green fruits for cooking.

Today I will share with you a simple recipe for incredibly tasty Georgian green tomatoes. The appetizer is extremely easy to prepare and quite modest in the number of ingredients. However, pickled green tomatoes stuffed with garlic, celery and hot pepper turn out crispy, moderately spicy, with a pleasant piquant sourness and so aromatic that it is simply impossible to resist them. Be sure to try it!

Ingredients:

green tomatoes – 1 kilogram;
celery – 1 large bunch;
green cilantro – 1 bunch (50 grams);
parsley – 1 bunch (50 grams);
hot pepper – 1-2 pieces (50 grams);
garlic – 1 head (50-70 grams);
salt – 2 tbsp. spoons;
water – 1 liter.

Sweet tomatoes with celery

Such a fragrant preparation for the winter will help out the housewife more than once. It can be prepared without much difficulty, and as a result, the summer vegetable will give a festive look to a boring ordinary menu.

Components for a 3-liter jar:

tomatoes;
1 PC. bell pepper;
4 things. small onion;
3 bunch of leaf celery;
1 tbsp. l. salt;
200 g sugar;
80 ml acetic acid;
spices, based on your taste.

How to make according to the recipe:

Distribute all the vegetables randomly throughout the jar, without cutting the onion, put in whole.
Pour boiling water over and leave.
After half an hour, drain the water into a separate bowl and add salt, sugar and cook for another couple of minutes.
Before filling the jars with the marinade, you need to pour vinegar and, if desired, add spices. Then add hot brine and seal. The twist for the winter needs to be covered with a blanket until it cools completely.

Tomatoes for the winter with celery: recipe with bell pepper

A wonderful aromatic snack for the winter will brighten up cold evenings, as its unusual aroma, freshness and fragrance will not leave anyone indifferent. This recipe is valued for its unique taste, which many remember from childhood.

Components for a 3-liter jar:

2 kg of tomatoes;
100 g celery root;
2 bell peppers;
2 teeth garlic;
2 bay leaves;
2 liters of water;
2 tbsp. l. Sahara;
2 tbsp. l. salt;
4 tbsp. l. vinegar;
spices as desired.

How to make according to the recipe:

Decorate the bottom of the jar with garlic, chopped root vegetables, bay leaves and spices to taste.
Place the tomatoes compactly in a jar along with the bell pepper, pre-cut into pieces.
Pour boiling water over and leave.
After 10 minutes, drain the water into another bowl, season with sugar and salt. Once it boils, remove from the stove.
Cover the vegetables with hot brine, season with vinegar and twist.
Place the jar upside down and cover with a blanket until it cools down so that the vegetables are marinated.

Pickled green tomatoes: taste like they used to be sold in the store

Nostalgic for old times? Previously, the food was tastier, the sun was brighter and the hair was thicker! We will now solve at least one problem.

For this you will need:

unripe tomatoes;
water – 2 l;
salt – 4 tbsp. l.;
granulated sugar – 4 tbsp. l.;
acetic acid;
onion;
garlic;
horseradish leaves.

Preparation:

Scald clean liter jars with boiling water. Place horseradish leaves and garlic cloves at the bottom of each vessel. Fold the green tomatoes tightly, adding sprigs of dill.

Place an onion ring and a handful of black pepper on top. Cover with a horseradish leaf. Dissolve salt and granulated sugar in water. Boil the brine and pour it into jars with vegetables.

Cover with boiled metal lids. Leave for 20 minutes. Drain the slightly cooled brine from the jars. Bring to a boil again. Fill the containers with tomatoes with boiling solution. Add one tablespoon of acetic acid to each of them.

Roll up under iron lids. Turn over and leave in a warm place to cool slowly.

Tomatoes with celery, garlic, mustard and coriander

This twist for the winter is very easy to prepare. The recipe will pamper true gourmets with both its exquisite taste and subtle notes of mustard and coriander.

Components:

3 kg of tomatoes;
500 g stalk celery;
20 g coriander;
6 dill umbrellas;
30 g mustard beans;
4 bay leaves;
50 g salt;
60 g sugar;
30 g vinegar;
2 liters of water.

How to make according to the recipe:

Wash the tomatoes. Heat the mustard and coriander seeds in a dry frying pan for 3 minutes. Place bay leaves in boiling water for 1 minute.
Decorate the bottom of the jar with coriander seeds, mustard seeds, bay leaves, dill umbrellas, diced plant stems and several of its leaves.
Then place the tomatoes compactly on top, and then add the greens on top.
Pour boiling water over the contents for a quarter of an hour. At the end of the time, drain the water, add salt, sugar and boil for 5 minutes. Remove from the stove, add vinegar and fill the jars with prepared brine.
Place to sterilize and seal hermetically after 20 minutes.
Place the containers upside down. Cover with a blanket and leave to cool.

Components:

2 kg of tomatoes;
2–3 bunches of celery;
5 tooth garlic;
3 pcs. bay leaves;
5 pieces. peppercorns;
100 g salt.

How to make according to the recipe:

Compactly distribute the tomatoes into jars.
Top with remaining vegetables.
Sprinkle the contents with salt and add cold boiled water.
Close tightly using nylon lids and place in a cool, dark room.

Recipe for salad of unripe tomatoes with cabbage, hot pepper, garlic

This original salad does not require heat treatment. Add cabbage to unripe tomatoes and get an unexpected result!

You need:

green tomatoes - 2 kg;
cabbage - 1 kg;
hot pepper - 3-4 pcs.;
dill greens – 1 bunch;
head of garlic;
salt - 3 tbsp. l.

Preparation:

Thinly slice the unripe tomatoes.
Add chopped cabbage, chopped hot pepper, dill and garlic.
Season with salt. Mix thoroughly.
Place in a room with low temperature for a day. During this time, stir the vegetable mixture several times.
Try the salinity level of the salad.
Place the chopped vegetables with any juices that have come out into prepared jars, compacting them periodically.
Cover with nylon lids scalded with boiling water.

Keep refrigerated.

Tomatoes with stalked celery for the winter

A good winter snack for various holidays and modest family dinners. This recipe always remains popular among housewives.

Components:

3 kg of tomatoes;
3 bunches of petiole celery;
4 teeth garlic;
3 bay leaves;
hot pepper to taste;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
1 tbsp. l. vinegar.

How to make according to the recipe:

Place bay leaf, pepper, and garlic at the bottom of the jar. After this, arrange the tomatoes and chopped celery in layers to the edge of the neck.
Boil water and pour vegetables into jars. Cover with lids and let stand for 20 minutes.
Drain the water into a separate bowl and boil, season with salt and sugar.
Pour the prepared brine into the jars and, adding vinegar, seal with lids.

Options for preparations for the winter

Celery will add rich, interesting flavor characteristics to the preparation. The recipes do not require any complicated steps, so even a young housewife can prepare preserves.

Classic way

For 2 kilograms of tomatoes you will need:

2 liters of water;
2 tablespoons each of salt and sugar;
3 bunches of celery;
5 cloves of garlic;
other greens - at your discretion.

Place celery, garlic and additional herbs in a preparation container, then place the fruits. The workpiece is poured with bubbling water, covered with lids and removed for a third of an hour. Then the water from the cans is poured into a saucepan, bulk ingredients are added to it, the solution is brought to a boil and poured into containers with vegetables. Seal the jars and remove them until they cool.

Quick recipe without sterilization

For 2 kilograms of tomatoes you should prepare:

3 bunches of celery;
5 cloves of garlic;
3 bay leaves;
5 black peppercorns;
100 grams of salt.

Canned with garlic

For 1 kilogram of tomatoes you will need to prepare:

1 bunch of celery;
garlic – the number of cloves should match the number of tomatoes;
1 bunch of dill;
2 tablespoons salt;
spices - according to preference.

In tomatoes, you should completely cut out the base of the stalk so that you can place a clove of garlic in the vegetables. Next, they should be placed in glass containers that have undergone heat treatment. Add herbs and spices (if necessary) on top. Prepare a solution of water and salt in a saucepan, boil it for a couple of minutes and pour it into containers with the workpiece. Now the container can be sealed and removed until it cools.

Pickling cherry tomatoes with celery

To prepare lightly salted tomatoes you should prepare:

2 kilograms of red vegetables;
3 branches of celery;
1 teaspoon chopped celery;
4 black peppercorns;
Bay leaf;
1 liter of water;
2 teaspoons salt; if you like salted vegetables, then the amount increases to 6 tablespoons;
1 teaspoon sugar;
1 teaspoon of essence.

After heat treatment, place all the spices in the container, except for bulk ingredients and essence. Next, add the cherry tomatoes and pour boiling water over the preparations. The product must stand until it cools. At the next stage, the filling is poured into a pan, bulk components are poured into it, the solution should be boiled for a couple of minutes.

The finished marinade is poured into containers with the preparation, and the essence is added. Now the workpiece should be quickly sealed and removed until it cools.

Spicy halves with vinegar and onions

For 1.5-2 kilograms of red vegetable you need to prepare (the ingredients are designed for a 3-liter jar):

10 branches of celery;
4 onions;
2 liters of water;
100 grams of vinegar 9%;
100 grams of salt;
1 teaspoon black peppercorns.

Cut the prepared vegetables lengthwise into 2 parts. Peel the onion heads and chop them into half rings 3 millimeters thick. Place the pepper in the prepared container for the preparation, place a layer of tomatoes on it, then onion and celery. Place the ingredients in this order up to the neck of the container.

Marinated with mustard

Prepare for 3 kilograms of red vegetables:

0.5 kilograms of celery stalks;
20 grams of coriander;
6 dill inflorescences;
30 grams of grain mustard;
4 bay leaves;
50 grams of salt;
60 grams of sugar;
30 grams of vinegar 9%;
2 liters of water.

Dry the mustard with coriander for 3 minutes in a frying pan without oil. Place the bay leaf in boiling water for a minute. Place coriander, mustard, laurel leaves, dill and chopped celery stalks with leaves into the preparation container. Next, vegetables are placed up to the neck of the container, sprinkled with herbs on top.

This composition is filled with bubbling water and removed to the side for a quarter of an hour. Then the filling is poured into a saucepan, the bulk ingredients are poured into it, the solution must be boiled for about 5 minutes. After the gas is turned off, vinegar is poured into the marinade. At the final stage, the solution should be poured into containers with the workpiece and sealed.

Recipe for sweet marinated tomatoes with plant

For one 3-liter jar you will need to prepare:

tomatoes - how many will fit;
1 bell pepper;
4 onions;
3 bunches of celery;
1 tablespoon salt;
200 grams of sugar;
80 milliliters of vinegar 9%;
spices at your discretion.

Transfer the entire vegetable mixture from the recipe into a container for preservation (do not cut the onion into pieces). Next, pour boiling water into the workpiece and leave for half an hour. After the designated time, pour the filling into a saucepan, add bulk ingredients and boil for 3-4 minutes.

At the next stage, vinegar and spices are added to the solution, after which the marinade is sent to containers with the workpiece. Then the jars are sealed and removed until they cool.

Tomatoes for the winter with celery, garlic and hot pepper

A recipe for tomatoes with garlic and celery for the winter with the addition of hot pepper is sure to replenish your culinary treasure chest. The pleasant aroma and harmonious taste of this twist will delight the most discerning and demanding connoisseurs of spicy dishes.

Components for a 3-liter jar:

2 kg of tomatoes;
60 g salt;
100 g sugar;
3–4 teeth. garlic;
3 pcs. bay leaves;
1 pod of hot pepper;
2 bunches of celery;
40 ml vinegar (9%);
water;
spices.

How to make according to the recipe:

Dry the tomatoes washed under running cold water. After that, compactly place the prepared vegetables in a jar, into which you then pour boiling water. Let stand for 15 minutes.
Remove the stem from washed hot peppers, and cut the peeled garlic into slices.
At the end of the time, pour the water into another container, with which you combine salt, vinegar, and sugar.
Place the mixture on the stove until it boils, then pour it over the prepared vegetables, after putting the remaining vegetables and selected spices in the jar with the tomatoes.
Immediately seal the jar, tip it over and wrap it in a warm blanket for a day.

Green tomatoes stuffed with garlic for the winter - a simple recipe for Georgian cuisine

Let's prepare an amazingly delicious appetizer of green tomatoes with garlic and herbs according to a recipe from Georgian cuisine. Preparing the dish is simple and easy, and as a result we get a flavorful appetizer with a delicious piquant taste that can be served at the holiday table.

Ingredients:

green tomatoes – 4.5 kilograms;
garlic – 2 heads;
hot chili pepper – 3 pods;
parsley – 1 bunch (50 grams);
green cilantro – 1 bunch (50 grams);
dill greens – 1 bunch (50 grams);
celery - 9-12 green sprigs (or add to taste);
horseradish casting - 3 pieces;
salt – 2 tbsp. spoons (for filling).

For the marinade:

sugar – 7 tbsp. spoon;
salt – 3 tbsp. spoons;
wine vinegar - 200 milliliters;
water – 3 liters.

How to cook delicious green tomatoes with garlic and herbs for the winter - recipe with sterilization

We wash the jars (1 jar – 3-liter and 2 jars – 2-liter) well with soda and sterilize them in any way convenient for you. All our dishes must be perfectly clean. We also boil the lids.

At the bottom of each of the prepared jars we put horseradish - 1 green leaf and celery greens - 3-4 green sprigs. Place the aromatic herbs tightly on the bottom of the jars.

On a note! Celery goes very well with tomatoes, so it’s always a good idea to add it when pickling or pickling tomatoes.

For now, we’ll put the jars of herbs away and start preparing the filling for stuffing the tomatoes.

Wash the dill, parsley and cilantro and chop it with a knife. The more greens there are, the tastier our vegetable snack will turn out.

Place all the chopped greens in a deep bowl in which we will prepare the filling.

Wash the hot chili pepper and finely chop it right with the seeds. Chili pepper seeds will add additional spiciness to the dish, but this is how it should be, because we are preparing a dish of Georgian cuisine, and hot seasonings are an integral part of it.

Transfer the chopped hot pepper to a bowl with the greens.

Peel and chop the garlic. It can be finely chopped with a knife or served with a press. The finer this seasoning is, the better.

Add the prepared garlic to a common bowl with the greens and pepper. Also add salt - 2 tbsp. spoons. Salt must be added so that the greens release their juice and the filling becomes more homogeneous.

Now mix our filling well. The mass should be very aromatic and spicy.

Wash the tomatoes well in cold water, then make crosswise cuts on each tomato; they should be deep enough so that the vegetable opens well for the filling, but not completely.

We take a teaspoon and fill the prepared vegetables with the filling, which we prepared from herbs with garlic and hot pepper.

Place tomatoes stuffed with herbs and garlic in sterilized jars. We try to pack the vegetables as tightly as possible.

Now let's prepare the marinade for pouring our preparations. Pour water into the pan - 3 liters and add sugar - 7 tbsp. spoons and salt - 3 tbsp. spoons. Mix everything, put on the fire and bring to a boil so that the salt and sugar dissolve.

As soon as it boils, pour in 200 milliliters of wine vinegar, boil for another 1 minute and turn off the heat. The marinade is ready.

Carefully pour the hot marinade into the jars stuffed with sawn tomatoes. Cover the top with lids, but do not screw them in yet.

Line the bottom of a large pan with a towel or cloth napkin and place the jars. Fill with hot water until it reaches the “shoulders” of the jars.

We sterilize the workpieces for 15 minutes, from the moment the water boils in the pan. Then remove the jars from the pan and seal them with lids.

Turn the jars over, wrap them in a warm blanket and leave until completely cool, about a day. Next, we put it away for storage in a cool place, and if you store it in an apartment, then place the workpieces away from heat and light.

Spicy green tomatoes stuffed with garlic are ready, they turned out aromatic and very tasty.

In winter, this is just an ideal appetizer for your favorite dishes; you can serve it both on weekdays and on a holiday table. You can store the workpiece in a cellar, pantry or apartment.

A simple recipe for pickled tomatoes with celery for the winter

A simple, practical and very appetizing preparation for the winter with minimal costs for ingredients. In this recipe, celery is the main spice, so homemade twist does not require the use of other spices.

Components:

3 kg of tomatoes;
1 liter of water;
100 g celery root;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
1 tsp. vinegar.

How to make according to the recipe:

Pierce the base of the stem of washed tomatoes using a toothpick.
Fill the jars with tomatoes, sandwiching them with a small amount of celery, previously grated.
Pour boiling water and set aside for 15 minutes.
Prepare the marinade using water, sugar and salt. Cook all ingredients over heat for 1 minute. When finished, add vinegar and remove from heat.
Drain the water from the jar and immediately fill it with the prepared marinade. Close and turn over and cover with a blanket.

One of the options:

Crispy salad with unripe tomatoes, onions, carrots, bell peppers without sterilization

Looking to get rid of your late-season vegetable stash? This recipe will help turn the remains of an unclaimed harvest into an appetizing dish that can become the calling card of any housewife.

It includes:

unripe tomatoes – 5 kg;
bell pepper – 0.5 kg;
carrots – 0.5 kg;
onion – 0.5 kg;
peeled garlic – 1 tbsp;
parsley;
salt – 1.5 tbsp. l.;
sugar – 1 tbsp;
sunflower oil – 1 tbsp.;
vinegar 9% - 100 g.

Preparation:

Cut the tomatoes into slices about 1 centimeter thick.
Cut the carrots into rings, the onion into half rings, and the pepper into large cubes.
Grind the garlic and herbs in a meat grinder.
Combine the ingredients.
Add salt, granulated sugar, vegetable fat. Mix well.
Place on fire. After boiling and simmer over low heat for 30 minutes.
Five minutes before the end of cooking, add table vinegar. Stir gently.
Place the hot salad into sterilized jars. Roll it up.

Delicious tomatoes with celery and onions

The invigorating taste and appetizing smell of such a homemade twist will surprise many. Having tried vegetables in this interpretation once, you will want to add them to the mandatory list of homemade preparations for the winter. Components for a 3-liter jar:

1.5–2 kg of tomatoes;
10 pieces. celery sprigs;
4 things. onions;
2 liters of water;
100 g vinegar;
100 g salt;
1 tsp. black peppercorns.

How to make according to the recipe:

Pierce the washed tomatoes in the stem area using a toothpick.
Cut the peeled onion into rings, the thickness of which should be 2–3 mm.
Place peppercorns at the bottom of the jar and layer tomatoes, onions, celery greens and in that order to the very top of the jar.
Combine water with salt and sugar and, adding vinegar, boil the mixture.
Pour boiling brine over the vegetables, then cover with a lid and sterilize for 15 minutes. Then seal and turn over, cover with a blanket and leave until cool. You can also store such a workpiece in a room.

Salad recipe with celery, tomatoes and garlic

To prepare a spicy spicy celery salad with garlic and tomatoes you need:

tomatoes (preferably small or cherry) – 0.5 kg;
celery stalks – 0.2 kg;
vegetable sweet pepper – 100 g;
hot vegetable pepper - to taste;
garlic – 5-6 cloves;
cilantro – 30 g;
lemon;
vegetable oil – 40 ml;
salt.

Read: Country-style potatoes in the oven with garlic

Cooking steps:

Wash the tomatoes and remove the stems. Cut each tomato into 2 or 4 parts and place them in a salad bowl.
Sort the celery stalks, wash them, remove coarse fibers, and cut off the lower rough ends.
Cut the petioles into thin pieces. Transfer them to the tomatoes.
Wash the sweet peppers. Cut off the tip and stem, cut in half and remove the seeds. Chop the resulting halves into strips lengthwise. Place the peppers in a salad bowl.
Remove the seeds from the hot pepper, finely chop the required amount and add to the salad.
Peel the garlic cloves, crush them with a wide knife blade and chop into small pieces. Place the garlic in a salad bowl.
Wash and chop the cilantro. If this herb is not to your taste, it can be replaced with parsley or dill. Transfer the greens to a salad bowl.
Mix the oil with the juice from half a fresh lemon. Pour the dressing into the salad.
Season the finished dish with salt to taste and mix everything well.

Marinated tomatoes with celery and carrots

If you are tired of the traditional recipe for canned tomatoes with celery and want something unusual, then it’s time to cook something new. One of the original solutions would be to make such a winter snack with the addition of carrots. This process will not require excessive effort. The main thing is to be patient and follow the recipe exactly.

Components:

4 kg of tomatoes;
2 pcs. carrots;
3 pcs. Luke;
1 bunch of celery;
10 pieces. peppercorns;
1 garlic;
4 things. bay leaf;
40 g salt;
65 g sugar;
60 ml vinegar (9%);
2 liters of water.

How to make according to the recipe:

Wash the tomatoes, peel and cut the onion into rings. Remove the skin from the carrots and cut into any arbitrary shapes. Divide the garlic into cloves and peel.
Fill sterilized containers halfway with tomatoes. Then put carrots, onions, garlic, celery stalks on top and add the rest of the tomatoes to the top. Add more celery, bay leaf and pepper.
Pour boiling water over the contents of the containers and leave for 20 minutes. Then drain and start preparing the marinade.
Boil water with salt and sugar, after dissolving, add vinegar.
Fill the container with vegetables with the prepared marinade and tighten. Cover the homemade preparations with a warm blanket until they cool down.

Canned tomatoes with celery and basil

Another recipe for canning tomatoes for the winter for those who love basil. Of course, when canned, this product does not retain all its valuable qualities, but this is more than compensated for by its excellent taste and aroma of preservation for the winter. Components for a 3-liter jar:

1 kg of tomatoes;
10 tooth garlic;
6 sprigs of celery;
6 sprigs of basil;
3 tbsp. l. salt;
3 tbsp. l. apple cider vinegar (6%).

How to make according to the recipe:

Wash and dry tomatoes with a dense, fleshy core.
Place tomatoes, garlic, chopped celery and basil in layers in a jar.
Sprinkle salt on top and add vinegar.
Pour boiling water over the contents of the jar and, covering with lids, place in the oven preheated to 120 degrees for 45 minutes.
Seal the heated jars with lids, tip them over and, covering them with a blanket, leave until they cool completely.

Recipe for a delicious salad of tomato pieces with sterilization

Gather leftovers from your garden and process substandard vegetables into an amazing snack that tastes like Hungarian salads from Soviet times.

This recipe is good because it allows for any variations in the composition and adjustment of the intensity of the marinade to the taste of the housewife.

It contains:

green unripe vegetables;
carrot;
apple;
onion;
garlic;
bell pepper;
cilantro;
ground black pepper;
salt – 1.5 tbsp. l.;
sugar – 3 tbsp. l.;
vinegar - 3 tbsp. l.;
vegetable oil – 50 ml.

Preparation:

Grind all ingredients except herbs. The size and shape of the slices does not matter and depends on your taste and desire.
Salt the vegetable mixture. Mix well, cover with a lid and leave for five hours until the juice comes out.
Place on the fire and bring to a boil. Simmer a little.
Add sugar. Pour in vinegar. Taste it. Add salt to the salad if you think it is necessary.
Add chopped greens.
Place the hot salad in sterilized jars. Roll up and cool.

Rules for storing tomatoes marinated with celery

Hermetically sealed homemade tomato and celery twists for the winter are perfectly preserved at room temperature, provided that they are made in compliance with all the rules. The main thing is not to place them near devices that emit heat, since high temperatures stimulate chemical processes that lead to the loss of color of the marinade and a decrease in the elasticity of the rolled vegetables.

But it is better to store canned food for the winter in a dry, cool room with a temperature from 0 to +15 degrees.