Calories: Not specified
Cooking time: Not indicated
- tomatoes – 500 gr.,
- carrots – 60 gr.,
- onion – 50 gr.,
- sweet pepper – 1/3 part,
- water – 1 liter,
- salt – 1 tbsp.,
- sugar – 2.5 tbsp.,
- vinegar – 70 ml.,
- mustard seeds – ½ tsp,
- garlic – 2 cloves,
- black peppercorns – 2 pcs.
Recipe with photos step by step:
Prepare jars in advance, wash thoroughly with soda or special detergent, after the jar you need to sterilize it in a way convenient for yourself. Peel the carrots and onions, separate the garlic into cloves, peel a couple of small cloves. Cut the carrots into slices, cut the onion into half rings. Throw some carrots, onions, and garlic into the bottom of the jar. 
Next, throw a couple of rings or strips of sweet pepper into the jar; it will add a special note to the marinade, making it interesting and unusual. Also throw some mustard seeds and black peppercorns into the jar. 
Wash and dry the tomatoes, pierce the tomatoes at the place where the stalk grows. Fill the jar with tomatoes, shake well a couple of times so that the tomatoes fit comfortably together. 
Bring clean filtered water to a boil on the stove, pour boiling water over the tomatoes, cover the jars with sterile lids and leave for 15 minutes alone. 
Prepare the marinade separately, add a tablespoon of salt and 2.5 tbsp per liter of water. sugar, boil for a couple of minutes and pour in vinegar. 
Drain the boiling water from the jars, pour in the marinade, instantly tighten the lids on the jars and place them bottom up, cover with a blanket. After a day, transfer the tomatoes to the pantry. Also rate
Bulgarian tomatoes are a favorite preservation method 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 decorate any table.
For lovers of a balanced taste, a little spice and moderate acidity, it is recommended to use classic recipes Bulgarian conservation. 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.
The secret of cooking like in the USSR
Many gourmets still remember the recipes, like in the USSR store. These tomatoes were different spicy taste. They are preserved using 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 cup;
- 6% acetic acid 1 cup.
All spices are designed for a marinade volume of 3 liters.
- Banks are prepared in advance. Vegetables are thoroughly washed under running water.
- Place chopped herbs on the bottom. Spices are evenly distributed throughout the entire volume. Garlic is added after the greens. Green tomatoes are placed on top.
- Cold water is boiled in advance. Add granulated sugar and salt to boiling water, then add acetic acid.
- The brine is poured over the vegetables and left in the jars for a quarter of an hour.
- After the allotted time, the salting is tightened with lids. Bulgarian tomatoes For the winter they are put away for storage in a basement or cellar.
Tomatoes for the winter in Bulgarian style, perfectly stored long time.
Sweet and sour marinade recipe
Not everyone likes classic canned tomatoes. Recipes with the addition of horseradish and granulated sugar will help make them more original.
Ingredients:
- 1.5 kilograms of tomatoes;
- dill umbrellas;
- horseradish 80 g;
- currant leaves 5-8 pieces;
- 1 horseradish leaves;
- 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 specified amount of spices is suitable for preparing 1.7 liters of brine. The volume of vegetables may exceed the specified amount if they are small in size.
- Greens and vegetables are washed in advance under running water. Hot peppers, horseradish leaf and root are cut into pieces to distribute evenly among the jars
- Three-liter jars are sterilized over steam or in the oven. Several are suitable for small portions. liter cans. The greens are laid first, fragrant herbs, pepper and horseradish. Vegetables are compacted on top.
- The 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.
- Add salt and sugar to boiling water (1.7 liters) and leave to boil. Hot pickle poured into jars. Close with sterilized lids.
- Canned tomatoes are left to cool under a warm blanket. Cooled cans are stored in the basement.
The taste of pickled tomato with pepper and sugar is different light sweetness and a spicy kick.
Bulgarian marinated tomatoes are prepared 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.
In Bulgaria, preparing tomatoes and cucumbers for winter is done differently than I prepared it in Russia. Maybe other Bulgarians do it differently, but my housemates do it this way.
Prepare jars, wash them and cucumbers or tomatoes in the yard with cold, clean water from a hose (Sandanski has excellent mountain water). Place small cucumbers in jars, and when preparing tomatoes, cut them into 4-6 pieces depending on size (whole tomatoes are not prepared here, because they are very large and do not fit into jars), add spices:
Bay leaf, dry dill, green parsley, sliced onion, a little red capsicum or ground red pepper, black peppercorns, cloves and cinnamon can be added to tomatoes, but more often they do not use these spices.
Place on an 850 gram jar dessert spoon salt without a slide, the same amount of sugar and 30-50 grams Bulgarian vinegar. Here it is sold diluted to 6%.
Then all the jars are filled cold water and roll up the lids. This is the first stage of procurement. 
At the same time, they prepare a huge tank, place it on a special “stove”, fill the tank with cans in two or three floors, along the entire plane of the tank, fill it with cold water so that the top floor of the cans is covered with water by about 10 centimeters.
They light a fire in the stove and the tank with cans begins to heat up. After the water boils in the tank, wait 20-30 minutes and remove the jars. The preparations for winter are ready. These preparations stand in the apartment and do not sour or explode for several years.
And now I’ll tell you how I make these blanks. There is no big difference between the preparation of cucumbers and tomatoes, the difference is in the amount of salt and sugar. In addition, I also add cinnamon to the tomatoes.
My least favorite moment in the whole preparation is sterilizing the jars. Therefore, I ignore this “item of the mandatory program”. Pre-filling jars warm water and leave them for 5-7 minutes.
Then I wash the jars conscientiously with baking soda added to the sponge. I rinse the jars thoroughly and place them upside down on a clean towel. The recipe will be described based on a 3-liter jar.
In the bottom of the prepared jars we place one umbrella of dill, even if not green, but preferably with seeds, 1-2 bay leaves, 3-4 large cloves of garlic, cut into thick slices, black peppercorns about 7-10 pieces, one a stick of cloves, and for tomatoes, also cinnamon on the tip of a knife, you can add coriander seeds, this will give a more aromatic smell to your vegetables.
Then we tightly arrange the cucumbers or tomatoes into the jars, and on top there is a sprig of dry or green dill. On the dill, pour 2 heaped tablespoons of non-iodized salt per jar and sugar: 2 tablespoons into cucumbers, 3 tablespoons into tomatoes per three-liter jar.
While you were preparing the vegetables, water was already boiling on your stove in a large brine pan. In the pan you have dill - stems, twigs, bay leaves, black peppercorns (the amount of these spices depends on the volume of the pan). For example, in a 5-liter pan I put two long stalks of dill, 4-5 bay leaves and 10-20 black peppercorns.
All this boils and simmers for 2-3 minutes. You carefully pour this brine into jars. You need to try to ensure that the brine does not spill out of the jar along with the sugar and salt while adding. The brine was poured to the very edge of the jar, which is called “heaped”. You need to leave the jars with brine for 5-7 minutes.
During this time, the sugar and salt will almost disperse, and their remains will settle to the bottom. Then carefully pour the brine back into the pan, previously cleared of any spices remaining after spilling the brine. The brine should be drained like this: approximately 2/3 of the liquid from each jar - immediately, the remaining brine is needed to dissolve the remaining sugar and salt - you should shake the jar in a circular motion so as not to crush the vegetables contained in it, and then pour the rest of the brine into the pan. So, the brine is drained from all the jars.
Place the pan on the stove and bring the brine to a boil a second time, boil for 2-3 minutes and quickly pour into jars. Before closing the jars with a lid, add a level tablespoon of undiluted vinegar to each jar. You prepared the lids for the jars in advance; they should have been boiled. Quickly close the jars with hot lids and roll them up.
A small note. Before pouring the brine into the jars a second time, you should taste it. I had a case when I didn’t do this and all my preparations turned out to be very salty, which I found out about when I opened the first jar. There are different types of salt: coarse, very coarse, fine, iodized, non-iodized. At the same time, under-salting vegetables is also bad. The brine should taste well salted, but not weakly or bitterly salty.
Turn the rolled up cans upside down and wrap them in a blanket, padded jacket or something else to keep them warm for a long time. After about a day, the jars will cool down and they can be put away somewhere in a dark place for storage. The blanks stand at room temperature some years. From my observations, I would like to note that any blanks should be kept in a dark place, otherwise the contents lose their brightness of color, as if they “burn out.”
Bon appetit! Sincerely:
Tomatoes, whose homeland is called Latin America, absorb the energy of the sun, and with it substances that are necessary for human health. Tomatoes are rich in vitamins and microelements. They function as a natural antioxidant and improve digestion. Lycopene, which is present in tomatoes, prevents cell degeneration. Many women close their tomatoes in Bulgarian style for the winter. This appetizer is suitable for both a gala dinner and family dinner. Bright sweet and sour vegetables retain their properties and do not lose useful components during preservation.
Features of preparing marinated tomatoes in Bulgarian
Many recipes using which to roll tomatoes were known back in Soviet times, when store shelves weren’t bursting with canned goods. And although now you can buy any vegetables in supermarkets and fresh, and marinated in jars, many families prefer homemade preparations.
You can put various seasonings into Bulgarian tomatoes, each of which adds its own shades and changes both the taste and aroma of the tomatoes.
Bright fruits surprise with a unique combination of sweetness, pungency and slight acidity, which is obtained thanks to the marinade, which contains spices and seasonings that are known and available to everyone. And the cooking process itself is not complicated.
Selection and preparation of tomatoes for preservation
In order for vegetables to easily pass through the neck of the container in which they are closed, they must be medium or small in size. Crumpled fruits with cracks and stains are not suitable for canning. Not only ripe tomatoes are marinated, but also green ones; overripe ones are only suitable for making ketchups and sauces. Miniature cherry tomatoes and cream look beautiful in jars.
The tomatoes are washed, dried, and the stem is removed. To make the brine penetrate the pulp faster, pierce the skin with a sharp and thin object. If there are no small tomatoes, large vegetables divided into slices. To give the tomatoes a sweet taste, peppers, carrots or apples are added during the pickling process. Horseradish leaves and garlic give the product its spiciness.
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, citric acid.
Classic recipe
Many women prefer traditional way canning tomatoes in Bulgarian style. 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. Other spices in classic recipe Not needed. 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.
Vegetable jars are sealed tin lids, place neck down, cover with a towel. When they cool down, move them to the refrigerator or take them to the cellar.
With hot pepper
All family members eat pickled tomatoes with pleasure; they are also good with mashed potatoes, and with 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 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 are purchased refined taste, if you marinate them with currant and horseradish leaves, red pod 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
At heat treatment vegetables lose some of their vitamins. To preserve the composition of tomatoes, they resort to in different ways blanks. 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
Tomatoes are covered for the winter with acetylsalicylic acid, in its own or apple juice. Lovers savory snacks Tomatoes marinated with vinegar essence will delight you.
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 pleasant taste, they were preserved with spices, unripe fruits were used, and a lot of herbs were added. The blanks were made in large quantities, because in the summer vegetables in the USSR were cheap, but in the 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 one regular salt. 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.
The secret of preparing canned food in the USSR is a significant concentration of fresh herbs and spices.
Sweet and sour marinade recipe
The taste of vegetables depends on what the brine is made with, what additional ingredients used in the cooking process. Tomatoes turn out to be both spicy and sweet and sour if you add sugar when preserving, Bell pepper and horseradish root. 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. Marinade and acetic acid filled with tomatoes.
With onions and garlic
You can roll up tomatoes in Bulgarian style for the winter using simple recipe, where only a few ingredients are present.
To make a jar spicy snack volume 3 l, 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 canned 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.
