Marinated tomatoes with lemon acid. Recipe

Tomatoes with lemon acid can be harvested in different ways. In this article, we will present two ways of making a delicious home-made snack. One of them involves the use of whole tomatoes, and the other - cut.

Step-by-step recipe for tomatoes with citric acid

The appetizer, cooked according to this recipe, turns out to be very tasty and aromatic. Marinated tomatoes have a pleasant sweet taste with a slight sourness, and brine can be drunk with cups.

Having once tasted marinated tomatoes with citric acid, you will never again cook them with table vinegar.

So, to make a delicious homemade snack, we need the following ingredients:

• Tomatoes of small sizes are solid - about 3-5 kg (as much as it will fit into a three-liter jar);
• Sugar beet - 4-5 large spoons;
• Salt fine - 3 dessert spoons;
• Citric acid - 2 small spoons;
• Garlic denticles - 6-8 large pcs .;
• Pepper fragrant peas - 10 pcs.

Preparing the ingredients and dishes

Before you make tomatoes with citric acid for the winter, they should be properly treated. Small tomatoes of the same size are thoroughly washed and dried. Also, separately clean the cloves of fresh garlic and rub them on a small grater. After that they start preparing the packaging. As her, we decided to use a three-liter glass jar. It is thoroughly washed with baking soda and sterilized carefully over the steam. As for tin lids, they are simply boiled in a bowl of water.

The process of forming the billet and preparing the brine

Tomatoes with citric acid are very delicious. But this is only if they were correctly marinated.

After the main ingredient has been processed, it is densely packed in a pre-sterilized jar. In this case, be sure to ensure that tomatoes do not splinter.

Once the pot is filled with tomatoes, it is poured with steep boiling water and left in this form for ¼ hours.

After a while, all the liquid is poured into a large saucepan and put it on the stove. Bringing the water to a boil, add to it beet sugar, salt and citric acid.

After dissolving the spices, the ready marinade is poured into a jar with vegetables (right up to the top), where previously rubbed cloves of garlic and peas of sweet pepper are added . After that, the container is rolled up and immediately turned upside down.

After wrapping the blank in a thick blanket, it is kept in this condition for a day. After that, pickled tomatoes with citric acid are removed to the cellar.

Serve a vegetable snack to the dinner table preferably after a lapse of a month and a half. During this time, tomatoes with citric acid are well marinated, will become very juicy and tasty. You can consume them with alcoholic beverages, and with any hot dishes. For example, a delicious dinner is made, consisting of fried potatoes with mushrooms, fresh herbs and home marinades.

We make cut tomatoes with lemon acid

Cut tomatoes marinate much faster than whole. However, harvesting such vegetables is much longer.

So how to realize the recipe for tomatoes with citric acid? For this we need:

• Tomatoes of any size are sweet - about 4-5 kg (as much as it will fit in a three-liter jar);
• Sugar beet - 4-5 large spoons;
• Salt fine - 3 dessert spoons;
• Citric acid - 2 small spoons;
• Garlic denticles - 3 large pcs .;
• Pepper fragrant peas - 5 pcs .;
• Bay leaf, dill umbrellas, currant leaves, cherries and horseradish - add to your liking.

Preparing ingredients

Before you prepare tomatoes with citric acid for the winter, they should be properly processed. Vegetables are thoroughly washed, dried and cut in half. Garlic cloves are also cleaned separately. As for laurels, umbrellas of dill, currant leaves, cherries and horseradish, they are properly rinsed and scalded with steep boiling water.

We make brine

To tomatoes with lemon acid to get the most delicious, you should separately prepare a brine for them. Drinking water is strongly boiled on the fire, and then add beet sugar and small salt. After dissolving the ingredients, the marinade is removed from the plate, citric acid is poured in and mixed well.

How to form a preform and sterilize it on a plate?

Tomatoes with lemon acid should be formed in a three-liter jar. It is sterilized beforehand, and then spread out peas of black pepper, whole cloves of garlic, laurel leaves, dill umbrellas, currant leaves, cherries and horseradish. After that, the container is filled with sliced tomatoes and poured over a hot marinade.

Covering the jar with a tin lid, it is placed in a deep pan with water (so that the liquid reaches the shoulders) and put on the stove. After boiling, the preform is sterilized for ¼ hour. After this time, the container with tomatoes is taken out and rolled up. If the amount of liquid in the pot is reduced, then it should be added to the boiling water.

Having rolled tomatoes with boiled lids, they are turned upside down. In doing so, ensure that the bubble does not form bubbles. If air gets inside, then the lid does not fit tightly. In this case, it should be removed and another one used.

How to store and what to use?

Withstood canned tomatoes at room temperature throughout the day, they are removed to a cool room. Keep these blanks in the heat is not recommended, because in this case they can "explode".

Use cut tomatoes, marinated with citric acid, should be only after 3-4 weeks. This time should be enough to make tomatoes completely soaked with brine, they became as tasty and aromatic as possible.

Serve tomatoes with marinade you can to any first or second course. To do this, the vegetables are laid out in a small kremanka, and the brine is poured into a glass. To serve such a snack to the dinner table is desirable in a cooled state.

An open jar with cut tomatoes should be kept in the refrigerator no more than 1,5-2 months, otherwise they will be covered with mold.