Recipes for pickling tomatoes and apples for the winter will make you lick your fingers

It's hard to imagine a family lunch or dinner without pickled or salted tomatoes. Both guests and family will appreciate this appetizer. Summer residents who have space for both a garden and vegetable growing often preserve tomatoes and apples for the winter. Buying both fruits and tomatoes is easy these days, and the combination makes for a very interesting combination; canning preserves both vitamins and minerals essential to the human body. Appetizer recipes that include both fruits and vegetables are popular among many home cooks.

Features of preserving tomatoes and apples for the winter

Red tomatoes look unique against green fruit, which also changes their flavor, imparting a spicy aroma. Homemade preserves are often flavored with onions, peppers, herbs, cloves, and ginger. Pickled tomatoes are made with aspirin., with vinegar or use juice as a preservative.

Ripe and green tomatoes are salted, preserved for the winter without sterilization, and also subjected to heat treatment.Despite the abundance of canned vegetables and fruit compotes in supermarkets, many women prefer to prepare food for the winter, coming up with new and original snack recipes.

Selecting and preparing tomatoes and apples before starting the process

When canning tomatoes, it's best to use medium-sized ones, not large ones, otherwise removing them from the jar will be difficult. Check the tomatoes for any blemishes or dents, and ensure they have a smooth surface and firm skin.

Any variety of sweet and sour apples are suitable for canning. Small whole apples look unique, while larger ones are sliced. The most delicious are pickled ones. Tomatoes are made with Antonovka, as these apples have a wonderful aroma. The fruits are core-removed and cut into quarters or slices.

Pickling methods

Cookbooks and online websites offer numerous recipes that use both garden produce and tomatoes. Various techniques are suggested, from pickling to marinating, and seemingly incompatible additional ingredients. The resulting appetizer is unique and a hit with the whole family.

A classic finger-licking recipe

To preserve tomatoes and fruit, you don't need to add a lot of spices and salt to the marinade. A small amount of these ingredients helps preserve the unique flavor.

For one and a half kilograms of ripe tomatoes you need:

• apples - 500 g;
• vinegar - ¼ cup;
• black pepper;
• sugar - 2 spoons;
• salt - 60 grams;
• water - 1.5 liters.

Fruit slices are placed in the bottom of sterilized, dried jars, followed by tomatoes, alternating with apples, and then the jars are filled with boiling water. Once the liquid has cooled, it is placed in a saucepan, along with spices and pepper, and simmered briefly. Vinegar is added to the jars, and the prepared marinade is poured in. After sealing with tin lids, the pickled fruits are wrapped in a warm blanket.

With cinnamon

When preserving tomatoes, use spices sparingly; overdoing it can overpower the apple flavor. Adding them sparingly will make the snack even better.

To marinate vegetables, take:

• tomatoes - 1 kg;
• cinnamon - a pinch or two;
• apples - 2 pcs.;
• sugar - ¼ cup;
• allspice - 6 or 7 peas;
• dill;
• salt - 20 g;
• parsley;
• fruit vinegar - 2 tbsp.

Place clean tomatoes and herbs at the bottom of a sterile container. Wash the apples under the tap, core them, and remove the seeds. Chop the fruit into rings and arrange them against the sides of the container. Fill the container to the top with tomatoes and add boiling water. After 20 minutes, pour this water into a saucepan, add the spices, and add vinegar.The hot marinade is filled into jars, which are sealed with lids and placed upside down, wrapped in several towels.

Without vinegar

Not everyone's health allows them to eat spicy vegetables, which are preserved for the winter using chemicals rather than natural preservatives. Tomatoes can be preserved without vinegar.

For a 3-liter jar, in addition to tomatoes, you need to take:

• 2 apples;
• dill;
• pepper - half a pod;
• sugar - 60 g;
• salt - 3 spoons.

Rinse all ingredients under running water. Place the herbs, seasoning, fruit slices, and whole tomatoes in jars and pour boiling water into them. After a few minutes, transfer the liquid to a saucepan, add sugar and salt, and bring to a boil. Fill the jars with the marinade and sterilize for 15 minutes.

With mustard

Tomatoes will delight you with the sweet taste and spicy aroma of barrel-aged vegetables if you add mustard seeds, a crop that gardeners and farmers sow to restore soil composition. For 2 kg of tomatoes, which fit in a 3-liter jar, you only need a tablespoon of mustard.

The remaining ingredients are taken in the following quantities:

• Antonovka apples - 2 pcs.;
• garlic - 3 cloves;
• horseradish leaves;
• dill umbrellas;
• vinegar (9%) - tsp;
• sugar - 2 tbsp;
• salt - 60 g.

For the appetizer, select small tomatoes with firm skins. The vegetables are washed under the tap. The preparation process consists of several steps:

1. The core is removed from the sweet and sour apples and the fruit is cut into slices.
2. Spices and herbs, fruit slices and garlic, tomatoes and apples again are placed in sterile jars.
3. The container with the contents is filled to the very top with boiling water.
4. After 10 minutes, pour the water into a saucepan, add salt and sugar and boil.
5. The resulting marinade is placed in jars with tomatoes, and mustard and vinegar are added.

Neither vegetables nor fruits change color after canning. Apples remain green, and tomatoes take on an even brighter hue.

With beets

Tomatoes pair well not only with fruits but also with root vegetables. A surprisingly rich flavor is achieved when canning tomatoes with apples and beets. In winter, they are the perfect accompaniment to any side dish, meat, or fish, and will delight both family and guests.

For a 3-liter jar you need to take;

• 2 onions;
• beets - 3 or 4 pieces;
• 1.5 l of water;
• a spoonful of salt;
• an incomplete glass of sugar;
• apple;
• vinegar - 70 ml.

Wash the vegetables under running water. Slice the fruit and cut the onion into rings. Place these ingredients, along with the beets, in the bottom of the jar, followed by the tomatoes, and fill the jar with boiling water. After 20 minutes, add salt and sugar to the cooled liquid. Pour this marinade over the jars containing the vegetables and apple, seal the lids, and store in the cellar.

With pepper

When canning tomatoes, there's no need to waste time sterilizing them. They'll keep well if you add three aspirin tablets to a 3-liter jar, and sweet peppers and apples will add their own unique flavor.

In addition to these components, the following is taken:

• sugar - 80 grams;
• garlic - 4 cloves;
• onion - 1 pc.;
• salt - tbsp;
• fresh parsley.

The peppers are seeded and quartered. The apples are sliced ​​and placed in the bottom of the jar along with the onion slices, herbs, and garlic. Small tomatoes are placed on top, along with the spices, 50 ml of vinegar, and aspirin tablets. The jar is filled with boiling water and sealed with metal lids.

In German

Housewives who have been canning tomatoes for a long time come up with their own recipes and also use the ones they like best. Some women preserve vegetables for the winter the German way. The tomatoes turn out delicious and have a fruity aroma.

In addition to tomatoes, you will need:

• sweet pepper;
• apple;
• a spoonful of salt;
• vinegar - 50 ml;
• 100 g of sugar.

Place tomatoes in a 3-liter jar, alternating them with apple slices. Add peppercorns, herbs, and cloves to the sides. Fill the jar with boiling water. After 5 minutes, add it to a saucepan, where the spices and vinegar are added. Pour the hot marinade over all the ingredients. Screw on the lids and turn the jars upside down.

Green tomatoes with apple and garlic

Not all tomatoes ripen in the garden. Unripe tomatoes are also suitable for preserving for the winter. To make the marinade, you'll need:

• a liter of water;
• a spoonful of salt;
• sugar - ¼ cup;
• vinegar - 100 ml;
• spices.

Garlic, whole apples, and tomatoes are placed in jars and filled with boiling water. The liquid is poured into a saucepan, sugar and salt are added, and the jars are simmered for a couple of minutes. This process is repeated three times, the final time seasoning all the ingredients with vinegar, rolling them up, and wrapping them in a blanket.

Tips for storing the workpiece

It's best to store pickled tomatoes in a cellar or basement where the temperature doesn't exceed 6 degrees Celsius. The room should be well-ventilated. Ideally, the humidity should be between 70-75%. Tomatoes prepared with vinegar or sterilized can be stored in a pantry or on a balcony, but they should not be exposed to direct sunlight. Canned food will not spoil in the refrigerator or cellar for two years if the jars are hermetically sealed.