Recipes for pickling tomatoes with red currants for the winter, preparing ingredients and storage conditions

Preparing tomatoes with red currants for the winter is another interesting recipe for pickling this wonderful vegetable. It pairs beautifully not only with vegetables (bell peppers, capsicums, jalapeños, onions, cucumbers, zucchini, and cauliflower), but also with fruits (apples, plums, black and red currants). Variations in spice combinations are also possible, taking into account the family's taste preferences and preferences.

Cooking secrets

Canned tomatoes can be prepared without adding vinegar, as red currants are considered a good preservative due to the organic acids they contain.

In addition to the ingredients listed, the recipe can be diversified by including additional spices and herbs: parsley, basil, dill, cloves, and even cinnamon. Tomatoes will acquire a piquant oriental aroma. French mustard (mustard seeds) will impart a subtle, piquant kick to the finished dish; adding mustard powder will give it a more pronounced spiciness. The combination of cardamom and star anise will impress those who appreciate refined flavors.

In short, you can experiment with your spice mix: put one set in one jar, another in another, and so on. And in winter, when you open each jar, you'll surprise yourself and your loved ones with the variety of flavors and aromas.

Selecting and preparing tomatoes and currants before starting the process

The recipe contains two main ingredients:

1. Tomatoes. It's best to choose firm, uncracked tomatoes. Remove the stems and wash the tomatoes. Small tomatoes are preferable, as larger ones are difficult to remove from the jar and can be damaged. This will make the appetizer unsightly. To prevent the tomatoes from cracking during the pickling process, pierce each one with a toothpick near the stem.
2. Currants can be used fresh; they hang on the bush for a long time. The berries should be sorted, any spoiled ones removed, washed, and dried on a paper towel. If canning with fresh berries is not possible, frozen ones can be used. There is no need to remove the berries from the vine.

Recipes for pickling tomatoes with currants

Canning is a simple and sometimes interesting process: you can get creative and add new ingredients to a classic recipe. But classic recipes are quite sufficient on their own, and the finished product is quite tasty. Granulated sugar can be replaced with honey, giving the finished snack a completely different, slightly sweet flavor.

With red currant

The recipe uses a classic version of ingredients, which can be varied with parsley, cloves, cardamom, black and allspice pepper, a sprig of basil, dill with its inflorescence, or horseradish.

The required components are listed for a 3-liter volume:

• tomatoes - 1.7 kg;
• water - 970 ml;
• salt - 25 g;
• red currants - 240 g;
• granulated sugar - 85 g.

Procedure:

1. Wash the marinating containers and sterilize the lids.
2. Wash the berries and dry them on a paper towel.
3. Wash the tomatoes, prick the stems with a toothpick, place them in prepared containers, mixing with the berries.
4. Add granulated sugar and salt, bring the liquid to a boil and pour over the tomatoes.
5. Cover the container with tomatoes with a lid and sterilize for 15 minutes.
6. Close the jars tightly, turn them over and cover them to warm the contents thoroughly.
7. After a couple of days, put it in storage.

In red currant juice

Tomatoes in their own juice are understandable, but tomatoes in redcurrant juice… It's actually very tasty and even unusual! The juice imparts a pleasant velvety, yet slightly tart, acidity to the tomatoes. Ingredients required for a one-liter container:

• small tomatoes - 0.7 kg;
• salt - 10 g;
• currant juice - 350-400 ml;
• granulated sugar – 15 g;
• almond nut.

Procedure:

1. Select firm fruits, wash them, pierce them with a toothpick in the area of ​​the stalk and place them in a prepared washed container.
2. Add salt and sugar, add one nut, and pour boiling juice over it. The amount specified will vary depending on how full the jar is. You can make the juice using a juicer. If you don't have one, you can use a fine-mesh colander. Just boil the nuts in a small amount of water first, then strain them after they've cooled.
3. Cover the container with tomatoes with a lid and sterilize for 10 minutes.
4. Close tightly with a suitable lid, turn upside down, and cover to retain heat. The contents should be thoroughly heated.

With the addition of vodka

The presence of vodka will not prevent children from consuming cooked tomatoes during pregnancy. Vodka acts as a preservative, and the alcohol evaporates when opened, making these tomatoes even safer than those containing vinegar or citric acid. Ingredients required for a 3-liter container:

• vodka - 25 ml;
• tomatoes - 1.6 kg;
• salt - 25 g;
• bay leaf - 2 pcs.;
• sugar - 85 g;
• currants - 240 g;
• black pepper - 3 peas;
• Dill - a branch with an inflorescence.

Procedure:

1. Wash and dry the tomatoes. Pierce the stems to prevent them from cracking when poured with boiling liquid.
2. Wash the container, add a sprig of dill, bay leaves, and peppercorns.
3. Place the tomatoes, sprinkling with currants.
4. Add the required amount of sugar and salt.
5. Cover with a lid and sterilize for a quarter of an hour.
6. Add the specified volume of vodka and close tightly with the appropriate lid.
7. Place the containers upside down and cover until completely cool.

Further storage

Pickled tomatoes require not only proper preparation but also proper storage. Tomatoes preserved according to the recipe and preparation method, stored in a dark room, will keep until the next harvest. If the jars are stored in a cold place (in a cellar or basement), the shelf life increases to 3 years.

There are no limits to the variations of tomato pickling; every cook strives to incorporate their own tastes and preferences into the recipe. This is how new culinary masterpieces are born that never cease to amaze.