Czech-style tomato recipes with and without sterilization for the winter are finger-licking good.

There are many ways to prepare pickles, spicy dishes, and marinate vegetables and fruits. How can you make a special Czech-style tomato appetizer for winter storage to delight guests and pamper loved ones? The secret to making it will be revealed today; all you need to do is read the rest of this article and memorize the proportions. Or better yet, write it down in a notebook so you don't miss a thing.

Features of preparing Czech-style tomatoes for the winter

Not all tomato varieties are suitable for making this favorite Prague appetizer: "ladyfingers" are the best. Garlic and pepper are added to them—otherwise, the finished tomatoes won't have that piquant, sharp flavor. The remaining ingredients—sugar, salt, sunflower oil, and vinegar—are found in many marinades.

Choose firm, dense tomatoes of roughly equal size—this way they fit better in jars. All that's left to do is mix the tomatoes with other vegetables, add a little magic, and your winter snack is ready.

How to choose and prepare tomatoes correctly

Recipes offer various options for choosing tomatoes: some recommend only small, oblong tomatoes, such as cherry tomatoes or ladyfingers, while others prefer larger ones. The main thing is to ensure they are properly salted.

For this, large tomatoes can be cut into pieces, while smaller ones are left as is. Your choice won't affect the taste of the product, unless you mix up the ingredients or add too much vinegar. But small, neat tomatoes in a jar look quite attractive, and you'll want to try them right away.

Methods for preparing tomatoes in Czech style

It's quite possible that there are actually more recipes for making spicy tomatoes, but only three are in use:

• classical;
• with pepper;
• with onions.

For each version, you'll need ripe, firm, red tomatoes, vinegar, garlic, and pepper. You can sterilize the finished product and store it in the refrigerator, or prepare it according to your needs and eat it right away—it's your choice.

But this appetizer is truly beneficial in winter, when vitamins are in short supply. It's easy and quick to prepare, and the end result will exceed all expectations.

A classic recipe for finger-licking goodness

For the classic version, only one type of tomato is suitable varieties - miniature elegant tomatoes "Ladyfingers"They make a delicious and spicy quick appetizer. Here's what you'll need:

• ripe firm tomatoes – 3 kilograms;
• sweet salad pepper – 1 kilogram;
• onion – 1 kilogram;
• garlic – 1 medium head;
• clean water – 2 liters;
• granulated sugar – 6 tablespoons;
• apple cider vinegar – 1 tablespoon;
• table salt – 3 tablespoons;
• ground black pepper – 2 tablespoons;
• sunflower oil – 2 tablespoons.

Wash the tomatoes, select whole, uncracked ones, and place them on a towel. To ensure better penetration of the marinade, it's recommended to cut them into quarters. Prepare the peppers in the same way, removing the seeds and cores first.

Peel the onion and cut it into rings. Remove the tough outer skin from the garlic. Place the prepared vegetables in a clean jar in layers, adding a couple of cloves of garlic. Repeat the process until the jar is completely filled, leaving some space for the marinade.

The solution is prepared by heating the water, then adding salt and sugar, mixing thoroughly, adding the spices, and adding the oil. Bring the marinade to a boil, then immediately, while still hot, pour it over the jarred vegetables.

Then, sterilize in boiling water—a wide, flat-bottomed saucepan is suitable for this. Simmer for 15 minutes over low heat, then can the tomatoes using the standard method. The delicious tomatoes are ready; store them in a cool place (cellar or pantry), preferably out of direct sunlight.

If someone doesn't like onions or garlic, you can reduce their quantity, but it is not advisable to remove them completely.

With onions

The recipe is very similar to the classic one, but with the obligatory inclusion of onions. Pickling will remove the bitterness from the onion, but it will add a savory flavor to the tomatoes.

To prepare this successfully, you'll need firm, ripe tomatoes—not rotten, spoiled, or bruised (3 kilograms). There are no variety restrictions; any variety will do. You'll also need:

• white onions (1-1.5 kilograms);
• garlic (5 heads, not cloves);
• bell peppers (3-4 pieces);
• peppercorns (5 pieces);
• water;
• salt;
• sugar;
• and vegetable oil.

All vegetables are washed, stemmed, and cut into medium-sized wedges (onions and peppers into rings). Garlic is finely chopped. 0.5- and 1-liter jars are best; they are prepared in advance (washed with baking soda and sterilized with steam or in the oven).

The preparation begins with the tomatoes: they go first, followed by the peppers, onions, and garlic. Fill the jar completely with the ingredients. Then, prepare the marinade—it's simple: add 75 grams of salt (heaping if desired), 150 grams of granulated sugar, a tablespoon of vinegar essence (9%), and a couple of tablespoons of refined sunflower oil to 2 liters of hot water.

Add the oil and vinegar at the very end, once the mixture has become smooth. Bring the marinade to a boil, but do not boil it. Then, while still hot, pour it into jars, filling them to the very top, cover with lids, and sterilize. Keep them in boiling water for 10-15 minutes, seal, turn them upside down, and leave them there overnight, tightly wrapped in a blanket. The total amount of ingredients is enough for approximately 7 liters of preserves. The Czech-style tomatoes are ready.

Without sterilization

This option is for the laziest of us – those who don't like heating jars in water. The ingredients are designed for a liter glass jar. Besides tomatoes, you'll need:

1. Parsley - a small bunch.
2. Dill – 1 umbrella.
3. Bay leaf – 2 pieces.
4. Sweet salad pepper – 1.
5. Onion – 1.
6. Garlic – 5 cloves.
7. Allspice black – 5 peas.
8. Apple cider vinegar – a tablespoon.
9. Table salt – 50 grams.
10. Sugar – 100 grams.

Thoroughly wash the glass container and sterilize it using any convenient method: steam, water, or oven. Wash firm, evenly sized tomatoes and dry them on a towel. Core the peppers, remove the seeds, and cut them into rings. Coarsely chop the onion; you can quarter each. First, place the dill, parsley, and 2 onion cloves on the bottom. Then add the tomatoes, peeled garlic cloves, and bell pepper. Add the peas and bay leaf.

About a third of the jar of vegetables is filled with boiling water and left to steep for 5-7 minutes. After this, the water is poured into a saucepan, heated to a boil, and then poured into the glass container again (for 5 minutes) to be used later for the marinade.

After the second steaming, pour the water into a saucepan, mix all the marinating ingredients, and fill the jars with the resulting solution. Seal with a tin lid, like regular canned goods, and let cool, covered with a blanket.

Thanks to the vinegar content, tomatoes do not spoil and are preserved like regular canned goods.

No pepper

A modernized recipe that eliminates the bell pepper. It's sometimes called the classic.

For a 1 liter container take:

• tomatoes - as many as will fit;
• onion, garlic (to your taste);
• allspice – 6-7 peas;
• bay leaf – 3 pieces;
• sunflower oil (preferably homemade, steamed) – 2 tablespoons;
• vinegar essence 9% – 1 tablespoon.

For marinating, you'll need salt, sugar, and 2 liters of water. Finely chopped or pressed garlic is placed at the very bottom, and seasonings are added. Next, fill the jar with tomatoes, optionally sliced. Slice the onion into rings and place on top.

The marinade is prepared using a standard method: sugar and salt are added to gradually heated water, brought to a boil, and then poured into jars. Finally, vinegar and oil are added. Sterilize as usual, seal with a lid, and store in a cellar or refrigerator.

Storage terms and conditions

The shelf life depends on the preparation method—with or without sterilization. Typically, it rarely exceeds 12 months; this tasty snack is eaten quickly. Jars should be stored in a cool place, away from direct sunlight, and away from heat sources.