Top 7 recipes for pickled tomatoes with celery and garlic for the winter

There are many ways, How to prepare tomatoes and celery for the winterRecipes vary in their ingredients and methods of preserving the ingredients. Using more suitable methods, you can develop your own unique recipe that will delight all your guests and family during the winter with the aromas and flavors of summer.

Preparing tomatoes and celery for canning

For canning, it's best to choose tomatoes that are mid-ripe, firm, and without visible damage to the skin. All tomatoes should be thoroughly rinsed under running water. Oval-shaped tomatoes are ideal; they're best placed in containers and removed after opening in winter.

Each tomato should be pricked around the base of the stem; this procedure is necessary to prevent the vegetables from cracking and to allow them to soak up the marinade more quickly.

Each celery branch also needs to be thoroughly washed under running tap water and placed on a napkin to dry.

Jars and lids will require sterilization. Lids should be boiled for 5-10 minutes. Glass containers can be sterilized more easily using a more convenient method: in the oven, microwave, or steam.

Options for preparations for the winter

Celery adds a rich, interesting flavor to the preserves. The recipes are simple, so even a novice homemaker can make them.

The classic way

For 2 kilograms of tomatoes you will need:

• 2 liters of water;
• 2 tablespoons of salt and sugar;
• 3 bunches of celery;
• 5 cloves of garlic;
• other greens - at your discretion.

Place the celery, garlic, and additional herbs in a jar, then add the celery. Pour boiling water over the jars, cover with lids, and let sit for a third of an hour. Then, pour the water from the jars into a saucepan, add the dry ingredients, bring the mixture to a boil, and pour into the jars containing the vegetables. Seal the jars and set aside to cool.

A quick recipe without sterilization

For 2 kilograms of tomatoes you should prepare:

• 3 bunches of celery;
• 5 cloves of garlic;
• 3 bay leaves;
• 5 black peppercorns;
• 100 grams of salt.

Place the vegetables tightly into the prepared containers, then add the remaining ingredients. Add the dry ingredients and pour the cooled boiled water into the containers. Seal the containers with nylon lids and store in a cool, dark place.

Canned with added garlic

For 1 kilogram of tomatoes you will need to prepare:

• 1 bunch of celery;
• garlic - the number of cloves should match the number of tomatoes;
• 1 bunch of dill;
• 2 tablespoons of salt;
• spices – to taste.

Remove the stems from the tomatoes, cutting out enough space to insert a clove of garlic. Next, place them in a heat-treated glass container. Top with herbs and spices (if desired). Prepare a solution of water and salt in a saucepan, boil it for a couple of minutes, and pour it into the containers. Seal the containers and set them aside to cool.

Pickled cherry tomatoes with celery

To prepare lightly salted tomatoes you should prepare:

• 2 kilograms of red vegetables;
• 3 celery stalks;
• 1 teaspoon chopped celery;
• 4 black peppercorns;
• bay leaf;
• 1 liter of water;
• 2 teaspoons of salt; if you prefer salty vegetables, increase the amount to 6 teaspoons;
• 1 teaspoon of sugar;
• 1 teaspoon of essence.

After cooking, place all the spices, except for the dry ingredients and essence, in a bowl. Next, add the cherry tomatoes and pour boiling water over the mixture. Let it sit until cool. Next, pour the mixture into a saucepan, add the dry ingredients, and simmer for a couple of minutes.

The prepared marinade is poured into the container containing the mixture, and the essence is added. The mixture should now be quickly sealed and set aside to cool.

Spicy Halves with Vinegar and Onions

For 1.5-2 kilograms of red vegetables you need to prepare (ingredients are calculated for a 3-liter jar):

• 10 celery stalks;
• 4 onion heads;
• 2 liters of water;
• 100 grams of vinegar 9%;
• 100 grams of salt;
• 1 teaspoon of black peppercorns.

Cut the prepared vegetables in half lengthwise. Peel the onions and slice them into 3-millimeter-thick half rings. Place the peppers in the prepared container, then layer the tomatoes on top, then the onions and celery. Continue to stack the ingredients in this order until the container fills.

Prepare a solution of water, vinegar, and dry ingredients and bring it to a boil. Add the bubbling mixture to the jar containing the mixture and cover with a lid. Transfer the jars to a larger saucepan for sterilization, which should be done for 15 minutes. Then seal the jars and set them aside to cool.

Marinated with mustard

For 3 kilograms of red vegetables, prepare:

• 0.5 kilograms of celery stalks;
• 20 grams of coriander;
• 6 dill inflorescences;
• 30 grams of grain mustard;
• 4 bay leaves;
• 50 grams of salt;
• 60 grams of sugar;
• 30 grams of vinegar 9%;
• 2 liters of water.

Dry the mustard and coriander in a frying pan without oil for about 3 minutes. Drop the bay leaf into boiling water for a minute. Place the coriander, mustard, bay leaves, dill, and chopped celery stalks and leaves in a container. Next, fill the container with vegetables, filling to the brim, and sprinkle with herbs.

This mixture is poured into boiling water and set aside for fifteen minutes. Then, the mixture is poured into a saucepan, the dry ingredients are added, and the solution is brought to a boil for about five minutes. Then, turn off the heat, and add vinegar to the marinade. Finally, pour the solution into the containers containing the ingredients and seal.

Recipe for sweet pickled tomatoes with a plant

For one 3-liter jar you will need to prepare:

• tomatoes - as many as will fit;
• 1 bell pepper;
• 4 onion heads;
• 3 bunches of celery;
• 1 tablespoon of salt;
• 200 grams of sugar;
• 80 milliliters of vinegar 9%;
• spices as desired.

Transfer the entire vegetable mixture from the recipe to a canning container (the onion is not cut into pieces). Next, pour boiling water into the container and let it simmer for half an hour. After the designated time, pour the mixture into a saucepan, add the dry ingredients, and simmer for 3-4 minutes.

The next step involves adding vinegar and spices to the solution, after which the marinade is transferred to the jars containing the marinade. The jars are then sealed and set aside to cool.

Rules for storing food

After sealing the jars, they should be turned upside down, wrapped in a warm blanket and left until completely cool.

Next, for long-term storage, it is better to put them in the basement, where they can be preserved for a year.