Step-by-step recipes for pickling tomatoes in a mysterious vodka marinade for the winter

In winter, tomatoes with vodka are a great alternative to the traditional snack on the table—pickled tomatoes prepared according to recipes. Few people know about them yet, but those who have tried them have certainly appreciated them. These delicious, aromatic tomatoes will leave no one indifferent. Prepared quickly and easily without sterilization, they keep well all winter. And the addition of vodka during canning doesn't make them truly "intoxicating."

The role of alcohol in preservation

The alcohol added to tomatoes during canning will not affect their aroma or flavor in any way. It will preserve the shape of the fruit and extend the shelf life of pickled tomatoes. When canning any vegetable, there is always a risk of fermentation and mold. Well-known preservatives like salt and sugar do not interfere with these processes.

We've long been accustomed to pairing vodka with vegetables: a drink and a snack. But adding it to preserves is a fairly new idea.

And the result is:

• a delicious product - on the one hand;
• protection against fermentation of the preparations, mold, and swelling of the jars - on the other hand.

Ingredients for pickling tomatoes

To prepare tomatoes with vodka in a 3-liter jar, you will need:

• red tomatoes - a full jar;
• water – 1.5 liters;
• salt – 2 tablespoons;
• sugar – 4 tablespoons;
• cloves – 5 pieces;
• garlic – 2 cloves;
• black peppercorns – 10 pieces;
• hot red pepper – 1 pinch;
• bay leaf – 3 pieces;
• vinegar 9% – 1 tablespoon;
• vodka – 1 tablespoon (you can use diluted alcohol, as well as moonshine without a fusel smell);
• oak leaves – 5 (can be replaced with cherry leaves).

You don't have to use the latter at all, but they are what give the tomatoes their firmness and crunch.

Necessary equipment

For home preparations you will need:

1. Tara.

Glass jars are traditionally used. For this recipe, 3-liter jars are best.

Before adding tomatoes and other ingredients, wash them thoroughly with baking soda, rinse well, and dry them upside down on a towel, or use a warm oven or microwave. Just before filling, rinse them again with boiling water.

2. Lids.

They are also washed with baking soda or soap, rinsed, and boiled for 15-20 minutes. It is recommended to do this no earlier than an hour or two before canning.

3. Pot.

You'll need it for making the brine and sterilizing it, if your recipe calls for it. It's best to use a large jar so that it fits comfortably and the water in the pan covers the jar up to the neck.

Cooking tomatoes in a mysterious marinade without sterilization

A wide variety of tomatoes are suitable for canning and preserving. Many home cooks prefer to preserve small and medium-sized tomatoes. Large tomatoes are usually cut into pieces. However, they should be preserved separately from whole tomatoes.

Vodka will help ensure that the portioned pieces retain their shape and strength.

Preparing tomatoes

You can't do without sorting tomatoes:

• by size – small, medium and large;
• by variety;
• by degree of ripeness - red, brown, green.

The fruits should not have any spots, cracks or other defects, and the stems should be removed.

Choose tomatoes that won't burst, meaning they're not overripe. Just in case, prick them with a toothpick near the stem to prevent cracking.

Fill the tomatoes with a mysterious marinade

And then in order:

1. Tomatoes are placed in sterilized jars up to the very top, filled with boiling water and left to infuse for 5-7 minutes.
2. Pour the liquid back into the pan and add (in multiples of the number of jars) salt, sugar, cloves, black and red peppercorns, bay leaves and garlic.
3. All that remains is to pour vodka and vinegar into the boiling brine and immediately pour into jars.
4. The rolled-up jars are turned over or placed on their sides, sometimes covered with something warm.

Canned tomatoes can be stored once the brine has completely cooled.

Some housewives prefer to sterilize their jars, but this is not necessary. If this method is chosen, the vinegar and alcohol are added directly to the jars after 15 minutes of sterilization.

How and with what to serve?

The tomatoes are crispy and flavorful. They're a perfect complement to potato dishes and a delicious snack with spirits.

But it's not just the tomatoes themselves that will be appreciated by family and guests. The brine will be consumed, every drop. Just don't give it to children. It's vodka-based, after all, so you won't taste the alcohol at all.

Recipe Tips

Every homemaker has her own secret tricks that make her preserves unique. Here are just a few recommendations:

1. Preparing and stacking tomatoes. Adding a small onion to the jar will only enhance the flavor. Often, onion rings placed between the tomatoes are used to fill the gaps in the jar.
2. Place some of the spices at the bottom of the jar, and the tomatoes on top. Since we're not sterilizing them, it's much safer to use the spices dry.
3. If you fill a jar halfway with boiling brine and then top it up a minute later, it will definitely not burst.
4. Jars wrapped in a warm blanket cool more slowly over the course of a day, but are preserved better.

Anyone who's tried tomatoes with vodka for the first time will definitely want to make some next summer. They're a wonderful appetizer—aromatic, plump tomatoes with a sweet and sour flavor, and the brine is a divine nectar, with no alcohol and just a hint of acidity. Moreover, adjusting the amount of spices to your taste won't compromise the quality of the preserves, but rather enhance their flavor.

While you still have the chance, be sure to roll up a few jars of this unusual homemade pickle – you won’t regret it.