But this winter my husband’s mother treated us to canned tomatoes. They were very tasty and aromatic, so of course I immediately asked for the recipe. And he really surprised me - it turned out that my mother-in-law was storing tomatoes with aspirin for the winter.
Moreover, the whole process is very simple and quick: you just need to prepare the tomatoes and spices, add aspirin, pour hot marinade over everything - and you can close the jars. Yes, yes, all this - without tedious sterilization or multiple fillings. Well, I tried the result - it’s just wonderful, you can believe me. So if you want to eat moderately spicy, moderately sweet tomatoes with aspirin for the winter, then I will be happy to share the recipe with you.
Ingredients:
- tomatoes (choose thick-skinned varieties)
- garlic
- dill umbrellas
- Bay leaf
- 3 aspirin tablets per 3 liter jar
- 2 aspirin tablets per 2 liter
- 1 aspirin tablet in a liter jar
Marinade:
- 2.5 liters of water
- 100 ml 9% vinegar
- 200 g sugar
- 100 g salt
How to prepare tomatoes with aspirin for the winter:
For this type of preservation, we select small, dense, fleshy tomatoes with thick skin, preferably the “cream” variety. We choose tomatoes with intact skin, not crushed. Washing tomatoes cold water.
Peel the garlic and wash it. We also rinse the dill umbrellas with cold water and place them on paper towels to drain. excess moisture.
We sterilize the jars in advance in any way convenient for you, boil the lids for 4-5 minutes. Place an umbrella of dill, garlic, and bay leaf at the bottom of the jars.
Then we lay out the tomatoes, trying to fill as much free space as possible without crushing the tomatoes.
Grind aspirin (acetylsalicylic acid) tablets into powder.
Pour aspirin powder into jars of tomatoes.
Pour water for the marinade into the pan, add sugar and salt. Bring the water to a boil over high heat, stir until the sugar and salt are completely dissolved. Pour vinegar into the marinade and turn off the heat. Pour boiling marinade into jars of tomatoes.
Cover with lids and seal tightly - roll or screw. Closed jars turn it over.
And we wrap the jars with a blanket. Leave it like this for a day until it cools completely.
Now you can prepare delicious adjika with aspirin from raw ingredients and without cooking. Traditional recipes often undergo changes, so now this versatile sauce can have a sweet flavor, a slight sourness or a very spicy taste. The adjika recipe combines aromatic ripe tomatoes, allspice, and spicy notes of garlic. Also, various spices and seasonings are included as additional components.
The positive qualities of salicylic acid are known to many people. The product is intended for the prevention and therapeutic effects during a cold or viral illness. In some cases, it is indicated for joint diseases. This acid is also a strong antiseptic that prevents the proliferation of pathogenic microorganisms.
What is it used for in conservation?
The use of salicylic acid has significant advantages. Raw workpieces with this component do not need to be cooked. And dishes without heat treatment, as is known, retain maximum useful substances and a whole supply of vitamins. Also, this additional preservative does not affect the taste or texture in any way, but at the same time extends shelf life.
Also, twists with the addition of this drug will never swell if you follow the right technology. You should not add too much aspirin, because then the adjika will have a pronounced medicinal smell.
Options for preparing adjika with salicylic acid for the winter
The adjika recipe can be changed to suit your personal preferences. However, the amount of salt should remain unchanged, since it inhibits the proliferation of microbes and bacteria. Also, do not add fresh herbs - it is better to do this before serving.
For a rich red color of the paste mixture, it is necessary to select only red fruits, but not overripe ones.
Recipe for raw adjika from tomato, pepper and garlic
Raw adjika with pepper and garlic is classic recipe without any cooking, which preserves beneficial features and helps strengthen the immune system, especially in winter. Fresh aspirin will be stored until spring.
Ingredients:
- 3 kilograms of tomatoes;
- 100 grams of chili pepper;
- 5 cloves of garlic;
- 20 grams of sugar;
- 150 grams of salt;
- 10 tablets of acetyl acid.
How to cook: peel the pepper from seeds and membranes (they add bitterness), and peel the garlic. Pass all washed and peeled ingredients through a meat grinder, blender or food processor. Finely chop the garlic and crush it. Grind aspirin tablets. Mix all ingredients, season with salt and sugar. The last step is to add crushed tablets. Leave the dressing in the refrigerator overnight and then pack it into sterile jars.
With plums and aspirin
Plum is often used as an additional component in various sauces. In combination with hot seasonings, it somewhat softens the aftertaste and adds zest. In addition, plum is also a natural thickener and gives consistency.
Ingredients:
- 2.5 kilograms of tomatoes;
- 1.5 kilograms of ripe plums;
- 3 cloves of garlic;
- 1 kilogram of bell pepper;
- 50 grams of salt;
- 20 grams of sugar;
- 8 aspirin tablets.
How to prepare: clean all ingredients, wash and dry thoroughly. Grind with any kitchen appliance. Crush the garlic and add to the mixture. Wash the plums, remove the pits and grind them. All prepared ingredients should be mixed. Add crushed aspirin and leave in the refrigerator for several hours. Roll up the preserves into sterile containers.
With vinegar
Vinegar will give the tomato preparation a unique aftertaste. This sauce will go well not only with meat dishes, but can also be added to salads or homemade pizza.
Ingredients:
- 3.5 kilograms of tomatoes;
- 5 sweet bell peppers;
- 200 milliliters of vinegar;
- 2 pods of hot pepper;
- 5 aspirin tablets.
How to prepare: rinse vegetables in cold water, clean and dry. Next, cut the components into small pieces. Be sure to remove seeds and membranes from the pepper. Pass everything through a meat grinder or food processor. Add garlic, spices and vinegar to the pulp. Grind the tablets into powder and add to the sauce. Stir, cover and leave for a couple of hours. Transfer the adjika into clean jars and roll up.
With carrots and apples
According to this recipe, a spicy, but at the same time sweetish preparation with an interesting color and consistency is prepared. The fruits should be taken hard so that as little juice as possible is released from them. The combination of such components is a real collection of minerals and vitamins. Ingredients:
- 1 kilogram of tomato;
- 500 grams of sweet pepper;
- 3 medium carrots;
- 2 apples;
- 4 heads of garlic;
- 2 tablespoons of tomato paste;
- a pinch of salt;
- 5 aspirin tablets.
How to prepare: grind the peeled vegetables using an accessible method. Add to mass tomato paste, which will color the future sauce red. Then add salt and mix everything thoroughly. Crush aspirin tablets to powder and add to adjika. Place in the refrigerator for several hours. Preserve in sterile containers.
With tomatoes and horseradish
This recipe for preparing the preparation is suitable for those who like spicier sauces. Ingredients:
- 3 kilograms of tomatoes;
- 10 pods of hot pepper;
- 3 sweet peppers;
- 6 heads of garlic;
- 100 grams of horseradish;
- 20 grams of salt;
- 10 aspirin tablets.
How to cook: tomatoes must be ripe and deep red. All components should be thoroughly rinsed, cleaned and allowed time to dry. Then pass through a meat grinder or vegetable slicer. It is better to use gloves when cleaning hot peppers. Mix the resulting mixture well. After mashed acetyl, sprinkle the sauce and leave overnight in the refrigerator. In the morning, preserve it and put it in a cool place.
Adjika from tomatoes and garlic
A slightly simplified version for those who like classic cooking hot dressing. Fragrant aroma Tomatoes and garlic spiciness are enough to make a delicious sauce. Ingredients:
- 4 kilograms of tomatoes;
- 1 kilogram of bell pepper;
- 6 cloves of garlic;
- 30 grams of sugar;
- 100 grams of salt;
- 15 tablets of acetyl acid;
- 50 grams of coriander.
How to prepare: Remove seeds and membranes from the pepper, as they can cause the sauce to taste bitter. Next, grind the washed and cleaned ingredients using a kitchen utensil. Finely chop the garlic and crush it. Grind aspirin tablets into powder. Mix all ingredients, season with salt and sugar.
The final stage is the addition of ground tablets. Leave the finished adjika in the refrigerator overnight and then package it in sterile jars.
Spicy Georgian with chili pepper
Nuts are often added to this recipe for a perfect taste. However, the main component of traditional Georgian dressing is hot peppers Chile.
Ingredients:
- 800 grams of dry chili pepper;
- 100 grams of “khmeli-suneli” seasoning;
- 6 cloves of garlic;
- a pinch of salt;
- half a teaspoon of cinnamon;
- 7 aspirin tablets.
How to prepare: Red hot peppers should be soaked in cool water for one hour. Then dry and select the seeds. Pass all components through a meat grinder (repeat the process if necessary). Drain off excess liquid. Add seasoning, salt and mix thoroughly. Leave in the container for several days. Then roll into jars and put in a cool place.
Rules for storing workpieces in winter
The basic rule for storing sharp workpieces without heat treatment is to keep them in cool place. The finished sauce can be frozen in briquettes. But it is also extremely important to ensure that no liquid gets into the adjika. Before canning in a prepared container, the raw product must be kept in the refrigerator for a whole day.
Without the use of salicylic acid during the preparation of spicy adjika, it is difficult to achieve a fresh taste. A sauce prepared according to this recipe will retain the aroma of only the prepared product for a long time.
The dressing, which is subjected to heat treatment, differs significantly in consistency and taste from the raw one. However, in any case, it produces a unique adjika for meat dishes.
Cold canned tomatoes retain much more vitamins than tomatoes that have been processed hot water.
Tomatoes are prepared in this way in jars, enamel dishes or wooden barrels.
It is best to use cream tomatoes or other meaty varieties for this preparation. The fruits should be small, ripe, without visible damage. Green tomatoes are also prepared using the cold method.
The tomatoes are washed and several punctures are made around the stalk. Place herbs, garlic, cherry or currant leaves at the bottom of the pan or jar. Then the tomatoes are placed tightly, spices, granulated sugar and salt are added, cool water is poured in and vinegar is poured in. Cover with plastic lids and place in the basement or refrigerator.
Pre-cooked and cooled brine is also used. To do this, pour sugar and salt into the water, add black pepper and other spices and bring to a boil. Then cool and pour it over the tomatoes.
Cold prepared tomatoes turn out very tasty. Depending on the brine, they can be made spicy or lightly salted. The only disadvantage of preparing tomatoes using the cold method for the winter is that they cannot be stored for a long time at room temperature, only in the refrigerator or cellar.
Recipe 1. A simple recipe for cold tomatoes for the winter
Ingredients
dense, ripe tomatoes;
according to Art. spoon 70% acetic acid and granulated sugar;
garlic - head;
dill umbrella and horseradish leaf;
3 leaves each of cherry and currant.
Cooking method
1. We sort out the tomatoes, wash them and make several punctures with a fork near the stalk.
2. Wash the jars with soda and let them dry. Place horseradish greens and an umbrella of dill on the bottom of the glass container. Next, lay out the tomatoes, layering them with currant leaves, cherry leaves and cloves of garlic.
3. Pour sugar and salt into a jar, fill with cool, settled water, add vinegar and close with plastic lids.
4. We store jars of tomatoes in the refrigerator or cellar. You can use them after a month.
Recipe 2. Cold-process tomatoes for the winter with mustard
Ingredients
kilogram of dense tomatoes;
30 g fresh dill;
two leaves of cherry and currant;
3 pcs. bay leaf.
Brine
liter of water;
15 g mustard powder;
70 g granulated sugar;
7 black peppercorns;
Art. a spoonful of coarse rock salt.
Cooking method
1. For pickling, take firm, unripe tomatoes. Rinse them and place in a colander to drain excess moisture.
2. Wash the jars with soda, rinse and dry. Place the tomatoes in a dry glass container, topping them with bay leaves, dill and cherry and currant leaves.
3. Pour water into a saucepan, dissolve salt and sugar in it, season with peppercorns, boil and add mustard. Cool the resulting brine completely and pour the cold tomatoes into the jars. Cover with plastic lids and place in a cool, dark place.
Recipe 3. Cold-process tomatoes for the winter "Real jam"
Ingredients
6 kg of dense tomatoes;
0.5 tbsp. rock salt and sugar;
3.5 liters of settled water;
Art. vinegar;
two heads of garlic;
dried dill with umbrellas;
6 bay leaves;
9 aspirin tablets;
30 pcs. black allspice peas;
a couple of celery sprigs.
Cooking method
1. Wash the tomatoes well. Rinse the celery and shake lightly. Remove the peel from the garlic cloves.
2. Place two bay leaves, a pinch of allspice peas, two cloves of garlic, cut into 4 parts, dill and a celery branch on the bottom of a clean glass container.
3. Pack the tomatoes tightly into the jars. Add 2 more cloves of garlic, celery and dill.
4. Pour water into the pan, add sugar and salt, pour in vinegar and stir until completely dissolved. Let the brine brew and add it to the tomatoes in the jar. Add three aspirin tablets to each jar. Cover them with plastic lids and store them in the basement or refrigerator.
Recipe 4. An old recipe for cold tomatoes for the winter
Ingredients
ripe tomatoes of fleshy varieties;
kilogram of sugar;
half a kilogram of salt;
5 g ground red pepper;
currant and horseradish leaves;
mustard seeds;
Dill seeds;
50 g vinegar essence;
10 liters of water.
Cooking method
1. Boil the brine. Pour salt and granulated sugar into the water, add currant leaves, red pepper, boil and cook for 10 minutes. Remove from heat, cool completely and add vinegar essence.
2. Place horseradish leaves, mustard beans and dill seeds into a clean glass container. Then pack the tomatoes tightly. Fill them with cooled brine and roll up with metal lids.
3. Put the jars in the cold. Tomatoes canned this way can be stored for a couple of years.
Recipe 5. Cold green tomatoes for the winter
Ingredients
four kilograms of green tomatoes;
2 tbsp. l. table salt and 25 g of granulated sugar for each liter of water;
pods hot pepper– 6 pcs.;
greens and dill umbrellas;
garlic - head;
black peppercorns;
bay leaf – 5 pcs.
Cooking method
1. Wash the tomatoes, cut large fruits in half. Make punctures with a wooden skewer or toothpick near the stalk. Separate the head of garlic into cloves, remove the skin and cut them into small pieces. Sort the greens, rinse and dry. Rinse the hot pepper and cut into thin rings.
2. Place a layer of tomatoes on the bottom of an enamel pan, stirring with garlic, and place herbs and spices on top. Thus, place all the tomatoes, while the last layer should be of herbs and spices.
3. Dissolve salt and sugar in cold water. Pour the resulting brine over the tomatoes until they are completely covered. Cover with a lid and place in the basement or refrigerator.
Recipe 6. Cold salted tomatoes for the winter
Ingredients
ten kilograms of tomatoes;
a large bunch of dill;
a small piece of horseradish root;
100 g each of currant and horseradish leaves;
head of garlic;
0.7 kg rock salt.
Cooking method
1. Sort through the greens, rinse them under running water and place on a paper towel to dry slightly. Take small, firm, ripe tomatoes and rinse well. Cut the peeled horseradish root into slices.
2. Place the jars washed with soda into the oven for sterilization. Place the herbs and horseradish root in a dry glass container. Fill the jars tightly with tomatoes and place the herbs on top.
3. Dissolve salt in water and pour the resulting solution over the tomatoes so that they are completely immersed in the brine. Cover the jars with boiled nylon lids and leave them for three days so that the tomatoes acquire the desired taste. Store jars in the basement or refrigerator.
Recipe 7. Cold-process tomatoes for the winter
Ingredients
ten kilograms of tomatoes;
10 liters of filtered water;
rock salt - one and a half glasses;
mustard – 50 g;
head of garlic;
two large bunches of fresh dill;
25 g each of tarragon and horseradish leaves;
100 g cherry leaves;
20 g black peppercorns.
Cooking method
1. Rinse the tomatoes well and pierce them in several places with a wooden skewer near the stalk. Separate the garlic into cloves, peel them and cut them into thin slices. Sort the greens and rinse well under running water. Cut the horseradish leaves into 10 cm pieces. Place the greens in a bowl and sprinkle with mustard powder.
2. Place the greens on the bottom of a clean, dry enamel pan, place the tomatoes tightly on it, layering with leaves of horseradish, and cherries. At the end, lay out the greens and cover with gauze.
3. Dissolve salt in cold, filtered water and pour this brine over the tomatoes. Place a flat dish on top and place a weight on it. Leave the tomatoes at room temperature for a week. Then place the pan in the basement.
The tomatoes will be ready in a month and a half.
Recipe 8. Cold-process tomatoes for the winter with honey
Ingredients
one and a half kilograms of tomatoes;
5 tbsp. spoons of honey;
100 ml lemon juice;
sea salt– 5 g;
4 cloves of garlic;
green cilantro and basil
half a chili pepper;
60 g olive oil.
Cooking method
1. Wash the tomatoes well and make shallow cross-shaped cuts. Place the tomatoes in boiling water for a few seconds, then drain the water and remove the skin with a sharp knife. Sprinkle the peeled tomatoes with coarse salt and leave for a while until the salt has melted.
2. Peel the garlic and chop it with a knife. Chop the cilantro in the same way as the garlic. Cut the chili pepper into thin rings. We tear off the leaves of the basil and finely chop them. Mix lemon juice with honey.
3. Place the tomatoes in a prepared jar, sprinkle with garlic, chili pepper and herbs.
4. Add tomato juice to lemon-honey sauce and stir, add olive oil and pour the marinade over the tomatoes. Keep the tomatoes at room temperature for a couple of hours, then put them in the refrigerator or basement. Make sure that the marinade completely covers the tomatoes.
Recipe 9. Cold tomatoes for the winter with sweet peppers
Ingredients
ripe, dense tomatoes;
6 sweet peppers;
3 pcs. hot pepper;
200 g peeled garlic;
a bunch of dill, celery, parsley and cilantro.
Marinade
a glass of salt, vinegar and granulated sugar;
a pinch of black peppercorns;
three bay leaves.
Cooking method
1. Pour granulated sugar and salt into the water, season with black pepper and bay leaf, put on fire and boil. Cook for a couple of minutes, then pour in the vinegar and cool.
2. Sort and wash the greens and tomatoes. Rinse sweet and bitter peppers, remove seeds and cut into large cubes. Peel the garlic cloves. Place vegetables and herbs in a blender and grind until smooth. Divide the greens mixture evenly into clean, dry jars.
3. Fill the jars tightly with ripe, strong tomatoes and pour over the chilled marinade. Cover with boiled plastic lids and place the jars in a dark, cool place. After a month, tomatoes can be eaten.
Recipe 10. Cold-process tomatoes for the winter with carrots
Ingredients
ten kilograms of ripe, dense tomatoes;
kg carrots;
fresh dill;
two heads of garlic;
bay leaf and ground red pepper;
half a kilogram of salt.
Cooking method
1. Wash small, firm tomatoes; do not remove the stems. Peel the carrots, rinse and grate on a large grater. Sort out the dill and rinse. Remove the husks from the garlic and cut into thin slices.
2. Place dill, bay leaf, garlic on the bottom of a clean enamel bucket and sprinkle with red pepper. Lay out the tomatoes, layering them with grated carrots and garlic. Place greens on top.
3. Dissolve salt in cold, settled water and pour the resulting brine over the tomatoes so that it completely covers them. Place pressure on top. Store tomatoes in a dark, cool place.
- For cold preparation, take only tomatoes of the same ripeness and shape.
- You can prepare tomatoes using the cold method in a glass container, an enamel bucket or pan, or in wooden tubs.
- Do not mix when preserving different varieties tomatoes.
- To prevent tomatoes from bursting, pierce the fruits with a wooden skewer or toothpick near the stalk.
- When canning tomatoes in a cold way, it is very important to thoroughly wash the herbs and vegetables so that the preparation does not spoil ahead of time.
- The brine can be made cold, or you can boil it, cool it, and only then pour it over the tomatoes.
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Many housewives are faced with the need to preserve tomatoes until winter. Cold pickling recipes will help with this. This method does not require any special culinary skills. The taste of tomatoes is rich and spicy, as if they were salted inside wooden barrel.
How to pickle tomatoes in jars for the winter
When a large supply of fruits appears in the garden, there is a need to preserve them until winter. An excellent option for preparing tomatoes is salting. Cold way canning is able to retain a maximum of useful substances inside. At the same time, the preserved food in the jar tastes like a barrel. If you follow the rules of this process, you will get pickling, just like in ancient times.
Preparing jars for canning
Cold pickling of tomatoes for the winter involves careful preparation of the vessels where the vegetables will be placed. This process uses glass containers. In most cases, large volume banks are chosen. To prepare, you need to wash them thoroughly using a soda solution and rinse it off. Then, you should pour boiling water over the containers and hold it over the steam for some time to destroy the bacteria. Another method of sterilization is heating in the oven. Immediately place the fruits into the prepared vessels, roll them under metal lids or cover them with nylon lids.
How to salt tomatoes
Preparing salted tomatoes is a snack recipe that our ancestors used. In ancient times, they were placed in large wooden tubs or barrels, which in height could reach the child’s chest. The vegetables were poured with cold brine with a high content of salt and spices. The ingredients helped preserve the beneficial properties of the plant for the winter. The barrel tomatoes turned out very tasty and spicy.
However, today it is difficult to cold-salt them inside a barrel. Therefore, many housewives try to achieve the desired taste using glass jars. To get high-quality salted vegetables, you need to strictly follow the recipe and technology. It is important to make the brine correctly and choose the appropriate variety of fruit. Salting technology requires following the following steps:
- processing of vegetables and containers;
- preparing brine;
- laying tomatoes and spices;
- pouring with cold brine;
- closing with a lid.