Bulgarian tomatoes. Great winter options

There is a whole host interesting recipes, pickling tomatoes on winter period of the year. There are elementary recipes, but there are more complex ones, there are simple ones, and there are refined and unusual ones. Bulgarian tomatoes combine everything: simplicity, sophistication and lightness, but you will also have to tinker with cooking. If you are a connoisseur of marinades and pickles, then be sure to try this species blanks. Tomatoes will adequately complement any dish, whether it be meat, poultry, potatoes or regular pasta. Guests will literally sweep the appetizer off the table. So canned Bulgarian-style tomatoes and more. You will definitely like the result, tomatoes are obtained as in stores in the USSR.

The ingredients are simple, affordable (for two liter jars):

tomatoes - 1000g
vinegar (6%) - 100 ml;
granulated sugar - 120 g;
kitchen salt - 1.5 tbsp;
greens (fresh / dried) - to taste;
garlic - 4 cloves;
Bay leaf(dried) - 4 pcs;
peppercorns - 8 peas.

How to cook Bulgarian pickled tomatoes

Tomatoes are selected ripe, fleshy, without damage and rotten areas. The main thing in this recipe is that the tomatoes are approximately the same size and the same variety. We sterilize glass container in any way convenient for you (over steam / in the oven / microwave), boil the special lids in boiling water for several minutes. We dry the container and put your favorite herbs and dried bay leaves in it.

Now you need to boil clean water and pour tomatoes in a jar twice (for 10-15 minutes). Once flooded for 10-15 minutes. The water was poured. And again pour boiling water for 15 minutes.

After this procedure, we put peas and peeled garlic in jars, pour kitchen salt, sugar and vinegar directly into the jars. Note: instead of vinegar, you can use regular aspirin (1t per liter of liquid).

The third time we fill the jars with boiling water and send them to be sterilized in containers with a lined bottom for 20 minutes.

We roll up the banks. Leave them upside down so that they cool.

Bon appetit.

If you are from the USSR, you probably remember the taste and aroma of Bulgarian tomatoes. You open a jar for a holiday, but already in the process of setting the table you can’t resist and taste the coveted tomato. And what a beauty - small even tomatoes in a transparent marinade with dill umbrellas and garlic cloves!

I propose to cook Bulgarian tomatoes at home for the winter, the most delicious recipe I guarantee you.

A small note: for the preparation of the marinade, I bought a ready-made package of “Seasoning for pickling and pickling tomatoes”. The package contains all the best dry ingredients. But you can collect the dry component yourself, adjusting the amount of one or another dry seasoning to taste and desire. For example, not everyone likes spicy cloves- limit the number of stars to 1-2 pieces; dry ginger is generally an amateur - I just threw it out of the marinade. It is advisable to choose garlic for the marinade not young, but mature and certainly not damaged. Good luck with your preparation!

for a 1 liter jar:

- cream tomatoes - 1 kg.,
- dill umbrellas - 5-6 pcs.,
- garlic - 1-2 cloves.

Marinade:

- boiling water - 1 l.,
- salt - 2.5 tsp,
- sugar - 3 tsp without a slide
- table vinegar 9% - 5 tablespoons,
- seasoning for marinating.

Tomatoes of the cream variety hold in cold water 15 minutes. Wash well under running water.

Pierce each tomato wooden skewer through along. This must be done so that during filling hot water and marinade tomatoes remained intact.

Put a few dill umbrellas in a sterilized jar at the bottom. Then start laying the tomato.

Fill the jar with tomatoes to the very top as tightly as possible, but without damaging the cream itself.

Pour boiling water over the tomatoes in a jar (without spices!) to the very top.

Cover the jar with a lid, leave the tomatoes in hot water for 15 minutes.

At this time, prepare the dry part of the marinade: pour salt, sugar and spices into a bowl / saucepan. For the marinade, I used a dry seasoning for pickling and pickling tomatoes, which includes black pepper, allspice peas, dry cloves, bay leaf, mustard seeds and dry ginger.

Then, on a jar of tomatoes in boiling water, put on a lid with holes to drain the liquid.

Carefully pour the water into a bowl / saucepan with the dry component of the marinade. Boil the marinade for 2 minutes after boiling. Remove from stove, hot marinade add table vinegar and stir.

Add chopped garlic (1-2 cloves) to a jar of tomatoes. Pour the hot marinade over the cream all the way to the top.

Cover the jar with a hot lid and quickly close / twist.

Immediately turn the jar of tomatoes in the marinade upside down, wrap with a warm cloth until it cools completely. It turns out very tasty appetizer -
Bulgarian marinated beets.

Bulgarian-style ready-made tomatoes for the winter should be stored in a dark and cool place. But if there is no such place in your apartment, store it in the refrigerator to fully guarantee the safety of the workpiece until the New Year and longer.
Bulgarian tomatoes in a transparent marinade will remain beautiful and whole for the entire shelf life.
Easy preparation for you and bon appetit!

There is no tastier pickling recipe than Bulgarian tomatoes: fruits can be harvested in glass jars, combined with other whole fruits or cooked savory salads for the winter, which diversify your winter diet, where there is not enough fresh vegetables. We are well aware of the combination of tomatoes and bell peppers, not only in the form of fresh summer salads, but also as one of the most popular options .

Bulgarian tomatoes

Recipe Bulgarian tomatoes - This is a Bulgarian-style harvesting of tomatoes in three-liter jars. Such conservation will appeal to every housewife, because the process of its preparation is very simple, even a young hostess who still lacks experience in housekeeping can cope with it. Our tips will help you cook simple pickled tomatoes in glass jars, and in a saucepan. During the vegetable season, you have a unique opportunity to prepare delicious and delicious food for your family. useful conservation for the winter, which will diversify your dinner table and surprise your friends who have dropped by to visit you for dinner.

For one liter jar of the workpiece, we will need about 500 g of ripe fruits, we need to select small dense tomatoes that freely pass into the neck of the jar, and large ones can be left, they will turn out great bell pepper and tomato salad.

We will not add other vegetables to the jar, but at your discretion, you can also add carrot slices, onion rings and pepper slices to the recipe. Be sure to add a set of greens - fresh or dried, a couple of cloves of garlic, a bay leaf and five peas of black pepper.

The marinade is prepared with two tablespoons of salt and six tablespoons of sugar, be sure to add vinegar. We recommend using natural Apple vinegar, concentration 6%. It is added to a liter container in an amount of 100 ml, but if you use ordinary nine-percent table vinegar, then its amount should be reduced to 70-80 ml.

Strong tomatoes must be sorted out again, removing spoiled and not ripe enough, rinse the rest cold water and leave in a colander to drain the water. At this time, you should treat the glass container with steam: boil water in a saucepan, install a grate on top, on which you put the jar. While the water is boiling, the jar will be steam sterilized.

In a clean bottle, you can put tomatoes closer to each other, but without damaging the integrity of the fruit. To prevent the skin from bursting when exposed to hot liquid, the fruits can be pre-pierced with a toothpick in several places. Greens, bay leaves, peppercorns, then fruits are laid at the bottom.

It is necessary to pour vegetables with boiling water twice, for the third time - with boiling marinade, with sugar and salt dissolved in water. Put garlic cloves, cut in half, on top. Boiling marinade should be poured over the “shoulders”, and then put on re-sterilization for 25 minutes. After which the jars can be rolled up iron lids turn over and cover with a warm blanket. In this position, the preservation should be until completely cooled, you can leave them for a day, then transfer them to a place of permanent storage. After a couple of weeks, you can “visit” them: see if the lids are swollen.

In the same way marinate "in Bulgarian" tomatoes cucumbers, bell pepper by combining these vegetables in one jar.

Bulgarian Tomato Recipe

The most popular Bulgarian salad from tomatoes- this is lecho with dense slices of pepper, onion half rings in a delicious tomato sauce. Lecho will become great addition to buckwheat, rice or potatoes, and on your table this canned salad will replace fresh vegetables which are very expensive in winter.

The recipe includes bell peppers, tomatoes, and the main ingredient is onion. This cooking option can be called a classic, but there are others: with the addition of zucchini, eggplant, carrots, regular and green beans.

you can find in Hungarian cuisine, it was there that the salad was first prepared, which Russian hostesses love so much today.

The main secret successful cooking lecho is to cut vegetables into large slices so that their taste stands out. Particular emphasis is always placed on bell pepper, choosing large fleshy pods, you can use multi-colored ones - yellow, red, green. This salad is sure to cheer you up on a cold winter evening.

Peppers should be washed and the seed part removed, then chopped large pieces, they can be both stripes and arbitrary shapes. Due to the fact that the pepper is cut into large slices, its taste is not lost in the salad.

The bulbs must be peeled and cut into thin half rings, if you decide to add carrots, then you can grate it on a special grater to make it into long stripes. It is necessary to remove the skin from the tomatoes by cutting them and lowering them into boiling water for a couple of minutes, then pass them through a juicer.

Prepared ingredients must be simmered in tomato sauce for 20 minutes, then arrange in jars and roll up.

Bulgarian tomatoes are a favorite way of preservation for many gardeners. Marinade recipes may vary. Thanks to a variety of spices, pickled tomatoes for the winter acquire sweet and sour, spicy or spicy taste. This dish will definitely become a decoration of any table.

For lovers of a balanced taste, a small spiciness and moderate acidity, it is recommended to use the recipes of the classic Bulgarian conservation. The composition of the marinade includes only the most common spices and seasonings.

Ingredients:

1.5 kilograms of tomatoes;
5 tablespoons of sugar;
4 heads of garlic;
2.5 tablespoons of vinegar 9%;
1 tablespoon of salt;
1.5 liters of water;
dill 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 area of the stalk of each tomato.
Umbrellas of dill are placed in the finished container at the bottom. Tomatoes are densely laid on top.
Preservation is poured with boiling water and left to sterilize for 10-15 minutes.
After the allotted time, the brine is poured into the pan and brought to a boil again with the addition of salt and granulated sugar.
Chopped cloves of garlic are laid to the vegetables and the brine is poured. Vinegar is added last. Vegetables are not additionally marinated.
Roll up the preservation with metal lids, turn upside down and cover until completely cooled. Salting is stored in a refrigerator or a cool basement.

The secret of cooking like in the USSR

Many gourmets still remember cooking recipes, as in the USSR store. These tomatoes are different piquant taste. They are preserved with herbs and spices.

Ingredients:

green tomatoes 5 kg;
garlic 7 cloves;
parsley, dill, celery;
cold water (at least 3 liters);
granulated sugar 2 cups;
table salt 1 glass;
6% acetic acid 1 glass.

All spices are designed for a 3 liter marinade.

Banks prepare in advance. Vegetables are thoroughly washed under running water.
Spread chopped greens on the bottom. Spices are evenly distributed throughout the volume. Garlic is added behind the herbs. Place green tomatoes on top.
Cold water is boiled in advance. Sugar, salt are introduced into boiling water, acetic acid is poured in last.
The brine is poured over vegetables and left in jars for a quarter of an hour.
After the allotted time, salting is twisted with lids. Bulgarian tomatoes for the winter they clean for storage in the basement or cellar.

Tomatoes for the winter in Bulgarian, are perfectly stored for a long time.

sweet and sour marinade recipe

Not everyone likes classic canned tomatoes. Recipes with the addition of horseradish and granulated sugar will help to make them more original.

Ingredients:

1.5 kilograms of tomatoes;
dill umbrellas;
horseradish 80 g;
currant leaves 5-8 pieces;
horseradish leaves 1 piece;
garlic 4-5 cloves;
peppercorns 8-10 pieces;
green hot pepper a couple of pods;
cold water (at least 1.7 l);
6% acetic acid tablespoon;
granulated sugar 3 tablespoons;
table salt 1.5 tablespoons.

The indicated amount of spices is suitable for preparing 1.7 liters of brine. The volume of vegetables may exceed the indicated amount if they differ in small sizes.

Greens and vegetables are washed in advance under running water. Hot peppers, horseradish leaf and root are cut into pieces to evenly distribute among jars
Three-liter jars are sterilized over steam or in the oven. A few are enough for small portions. liter cans. Greens are laid first fragrant herbs, pepper and horseradish. Vegetables are tamped on top.
Prepared vegetables are poured with boiling water and left for 15 minutes. After the allotted time, the water is poured out, and acetic acid is added to the jars.
Salt, sugar are added to boiling water (1.7 liters) and left to boil. hot pickle poured into banks. Close with sterilized lids.
Canned tomatoes are left to cool under a warm blanket. The cooled banks are removed for storage in the basement.

The taste of pickled tomato with pepper and sugar is different light sweetness and spicy spicy.

Bulgarian-style marinated tomatoes are cooked in the most in a variety of ways. To obtain a balanced taste and lower costs, it is recommended to use ready-made pickling seasoning. It contains all the necessary spices.

I propose to cook Bulgarian tomatoes at home for the winter, I guarantee you the most delicious recipe.

A small note: for the preparation of the marinade, I bought a ready-made package of “Seasoning for pickling and pickling tomatoes”. The package contains all the best dry ingredients. But you can collect the dry component yourself, adjusting the amount of one or another dry seasoning to taste and desire. For example, not everyone likes spicy cloves - limit the number of stars to 1-2 pieces; dry ginger is generally an amateur - I just threw it out of the marinade. It is advisable to choose garlic for the marinade not young, but mature and certainly not damaged. Good luck with your preparation!

Hold cream tomatoes in cold water for 15 minutes. Wash well under running water.

Pierce each tomato with a wooden skewer. This must be done so that during the pouring with hot water and marinade, the tomatoes remain intact.

Put a few dill umbrellas in a sterilized jar at the bottom. Then start laying the tomato.

Fill the jar with tomatoes to the very top as tightly as possible, but without damaging the cream itself.

Pour boiling water over the tomatoes in a jar (without spices!) to the very top.

Cover the jar with a lid, leave the tomatoes in hot water for 15 minutes.

At this time, prepare the dry part of the marinade: pour salt, sugar and spices into a bowl / saucepan. For the marinade, I used a dry seasoning for pickling and pickling tomatoes, which includes black pepper, allspice peas, dry cloves, bay leaf, mustard seeds and dry ginger.

Then, on a jar of tomatoes in boiling water, put on a lid with holes to drain the liquid.

Carefully pour the water into a bowl / saucepan with the dry component of the marinade. Boil the marinade for 2 minutes after boiling. Remove from heat, add table vinegar to the hot marinade and stir.

Add chopped garlic (1-2 cloves) to a jar of tomatoes. Pour the hot marinade over the cream all the way to the top.

Cover the jar with a hot lid and quickly close / twist.

Immediately turn the jar of tomatoes in the marinade upside down, wrap with a warm cloth until it cools completely. It turns out very tasty appetizer -
Bulgarian marinated beets.

Bulgarian-style ready-made tomatoes for the winter should be stored in a dark and cool place. But if there is no such place in your apartment, store it in the refrigerator to fully guarantee the safety of the workpiece until the New Year and longer.
Bulgarian tomatoes in a transparent marinade will remain beautiful and whole for the entire shelf life.
Easy preparation for you and bon appetit!