Harvest season is in full swing. It's time to roll up tomatoes for the winter, but not ordinary, but delicious - you will lick your fingers. And today I will write 9 very tasty recipes for cooking tomatoes in own juice. This method of preservation is very beneficial, because you get two in one at once: both whole vegetables and juice. By the way, tomatoes can be both with a natural taste, without even adding salt, or spicy.
The basis of all recipes is, of course, tomatoes. And then you will see the variety. Fruits are poured with tomato juice, used tomato paste or do nothing at all. Various herbs and spices are used to enhance the taste. Try to close such bright jars once and next year you will immediately prepare a double rate.
By the way, one more delicious preparation from tomatoes -. I wrote about her last time. I highly recommend, it's better than in the store.
So let's get started. Read step by step recipes and cook. And do not forget to write in the comments which recipe is your favorite.
You will get the taste of natural tomatoes, without unnecessary additives that can clog the natural flavor. No need for salt, sugar and especially vinegar. This preparation is used to prepare various sauces and ketchup (for pasta, cutlets, pizza, meatballs, etc.), for gas stations, for hot sandwiches. Yes, there are many more things you can think of. The main thing is that the taste is preserved, which you will not find in winter greenhouse tomatoes.
This recipe will become a lifesaver for you. You can make a lot of jars very quickly.
Ingredients:
- tomatoes
- fresh basil
How to cook:
1. Wash the banks well. Make the tomatoes clean too, like the basil.
You can use your favorite spices if you like.
2. Cut small fruits deeply crosswise, cut large fruits in half. If there are cherry tomatoes, then it is enough to pierce them with a toothpick in several places. Pack red fruits tightly into jars, compacting them so that some juice stands out. If desired, the tomatoes can be peeled. But if there is no time, then you can cook with it. The skin can also be removed in winter when using these canned food.
3. Place a sprig of basil between the tomatoes and cover with lids. You don't need to screw it tight now.
4. Place a kitchen towel in a wide saucepan and place jars on it. Fill with water, leaving a couple of centimeters to the lid. Put on a strong fire and boil water. Then reduce the heat and keep the preservation in boiling water for 20 minutes (time for liter jars) or 15 minutes (0.5 l).
5. Remove the jars, screw on the lids tightly, turn upside down and wrap well. Tomatoes should cool gradually, slowly. Sterilization continues up to a temperature of 60 degrees.
6. Here are your "you'll lick your fingers" tomatoes. It turns out quickly, simply and tasty. What else do you need for a good mood?
Tomatoes in their own juice without peel (recipe for a liter jar)
This recipe is unique in that the tomatoes are not poured with tomato, but are cooked in their own juice. At the same time, the peel of the fruits is removed, they turn out to be tender, somewhat even similar to fresh ones. You do not need to cook anything, just sterilize the filled jars. But first things first.
Ingredients for 1 liter jar:
- tomatoes
- sugar - 1 tsp
- salt - 0.5 tbsp. without a slide
- vinegar 9% - 1 tbsp.
How to cook:
1. As usual, wash the jars with soda solution. Prepared vegetables also need to be washed. Next - the most time-consuming process - removing the skin. But if you know some secrets, then you can easily deal with it. First, make a cross-shaped incision on each fruit. Put all the tomatoes in a bowl and pour boiling water over them. Leave for 30 seconds.
Drain hot water and fill with ice. Such a sharp temperature drop will help to quickly remove the peel. In the place of the incision, she will already begin to move away, you will only have to help her a little with a knife.
2. Cut each vegetable into slices. In this recipe, the tomatoes are not stacked whole, but in pieces. This way they will release more juice. Put the resulting slices in jars, while you need to tamp them with a spoon so that there are no voids.
3. When the jar is full, all the tomatoes will be covered with their juice. Pour a teaspoon of sugar and half a tablespoon of salt into each liter jar. Cover with clean sterile lids and send for sterilization.
To do this, lay a towel on the bottom of a large saucepan. Place your filled jars on this mat and fill them up to their shoulders with warm water. Put the jars in the water on the fire. After boiling water, sterilize the jars at a gentle boil for 15 minutes.
4. Remove the blanks from boiling water (it is convenient to use special tongs), pour a tablespoon of vinegar into each jar and roll up the lids. Turn the jars over and wrap them under a fur coat. Leave to cool for a day. Then you can store in a dark place (you can at room temperature).
Canning tomatoes in tomato sauce without sterilization
This is an easy recipe for canned tomatoes in tomato sauce. At the same time, jars do not need to be sterilized either in an empty form or in a filled one. I know that many housewives do not like to make preparations for the winter precisely because of the “hassle” with sterilization. So we make it easy for ourselves by using this wonderful recipe.
In winter, such blanks fly away very quickly from the table. And next year, the family will ask to close such delicious jars more. The tomatoes themselves can be served with potatoes or meat, and the filling can be used as the basis for preparing various sauces (for example, for) or dressings (for example, in).
Ingredients for 1 liter jar:
- tomatoes - how much will go in + for pouring
- bay leaf - 1 pc.
- black peppercorns - 5 pcs.
- celery leaves - 7-8 pcs.
- garlic - 1-2 cloves
- bell pepper - 0.5 pcs.
For 1 liter filling:
- sugar - 2 tbsp.
- salt - 1 tbsp. without a slide
Cooking:
1. Wash jars and lids with soda and rinse very well with warm water. Turn the jars over onto a clean towel and let them dry completely. Boil the lids for 5 minutes and leave in boiling water until they are needed.
Always wash jars with a new dish sponge, do not use old equipment with germs and grease for this purpose.
2. Wash and sort the tomatoes well. For tomato juice, take any vegetables, you can not presentable: wrinkled, spotted, large, cracked, etc. Leave small, dense and tight fruits for laying in a jar as a whole.
3.Now pierce the stalk of these "chosen" tomatoes with a knife. Insert the knife deep enough, 2 centimeters. This is necessary so that the tomatoes warm up well and are salted.
4. At the bottom of each liter jar, put one leaf of parsley, 5 black peppercorns and a few celery leaves (clean). Next, lay tightly in a jar, but without tamping, not large tomatoes. Put a large clove of garlic, cut into slices, on top.
Thrill-seekers can put a couple of chili pepper rings.
5. Boil water in advance and pour filled jars with boiling water. Pour a little at first to warm the glass, then pour all the way to the top. Cover jars with sterilized lids and wrap with a towel to prevent heat from dissipating. Leave in this form for 20 minutes to warm up all the components.
6.bell pepper Remove seeds and cut into short strips. Pepper will need to be boiled a little along with the filling. It is this vegetable that will give original taste and the flavor of the sauce. This preparation is similar to the recipe that I wrote in the last article. For tomatoes selected for juice, cut off all excess (stalk, rotten places, etc.). It remains to turn these bright fruits into a homogeneous puree. The easiest and fastest way to do this is in a blender. But you can grind in a meat grinder or grate on a coarse grater, while removing the skin.
To know exactly how much sauce you need, fill the tomatoes in jars with boiled water (before heating), drain it and measure the amount.
7.Fill tomato puree pepper, add salt and sugar. The amount of these additives may differ from those stated in the list of ingredients, since the acid-sweetness in different fruits is different. Be sure to taste your sauce. Put the resulting mixture on the stove, bring to a boil and boil for 5-7 minutes, stirring occasionally.
8. After 20 minutes after pouring boiling water over the tomatoes, drain the water from the jars and immediately pour boiling sauce up to the very neck. To drain the water, it is convenient to use a special nylon lid with holes. If there is no such thing on the farm, use gauze.
9. Close the lids and roll up with a machine. You can also use screw caps. Turn the finished preservation upside down, check the lids for leaks, nothing should leak out. Wrap the blanks well and let them cool under the covers. On this, delicious tomatoes in tomato sauce are ready. Enjoy!
Salted tomatoes with horseradish and garlic
Horseradish and garlic are often used for and. But these aromatic additives give a special taste to tomatoes. Today I propose to make one of my favorite preparations for the winter - tomatoes in tomato juice with horseradish, garlic, dill and parsley. It turns out quite spicy and piquant, as it contains spicy pepper. You can’t pull your family by the ears from such a treat.
Ingredients for a 2 liter jar:
- small tight tomatoes - 1300 gr.
- any ripe tomatoes - 900 gr.
- bell pepper - 300 gr.
- allspice - 8 peas
- bay leaf - 2 pcs.
- dill umbrellas - 2 pcs.
- garlic - 4 cloves
- hot pepper - 1 pc.
- horseradish leaves - 1 pc.
- parsley - optional
For 1 liter of juice:
- salt - 25 gr.
- sugar - 25 gr.
Cooking:
1.Check the jars for integrity. They should not have chips or cracks.
The age of the can for conservation should not be more than 5 years, otherwise there is a risk that the glass will burst. Look at the bottom of the can for the year of issue. Wash a suitable container with soda.
2. Wash the tomatoes too. Choose only ripe fruits. Leave small ones (round or cream) in cold water for now. Juice should be made from softer tomatoes. It will take about 1 liter for two liter jars. Bulgarian pepper is taken to give a noble touch to the juice.
3. Wash fresh greens and scald with boiling water for a few seconds. Often the cause of the explosion of cans is precisely the greens that have not been processed sufficiently.
4. At the bottom of each liter jar, put one bay leaf, 3-4 peas allspice, a few leaves of parsley, an umbrella of dill, half a leaf of horseradish. On top of the spices, put whole small tomatoes right with the skin.
5. When the jar is half full, cut half of the hot pepper into rings. Also add chopped garlic (a couple of cloves will be enough for one jar).
6. Continue to stack the tomatoes in jars to the top. Cover with clean lids and leave for now.
7. Take tomatoes intended for juicing. Cut them randomly and grind with a blender along with sweet pepper. Pour the resulting puree into a suitable saucepan and set to boil. After boiling, it is necessary to boil the filling for 4-5 minutes, while foam is formed.
8. When the tomato is cooked, it must be strained through a sieve to remove seeds and pieces of peel.
9. Put the strained juice on the stove, add salt and sugar to it. Boil for another 4-5 minutes after boiling. Pour the hot juice over the tomatoes to the very edge of the jar.
If you don't have time to bother with straining, you need to quickly close everything, then you can skip this step.
10. It remains to sterilize the winter yummy. This is done in the standard way: a napkin is placed on the bottom of the pan, a little water is poured. Banks are installed in a pan and poured hot water, you can even boiling water. This time you need to pour hot water, because the jars are already hot from the juice. There should be no sudden changes in temperature. Sterilize 10 minutes after boiling water. Banks must be covered with lids.
11.After sterilization, remove the jars from boiling water and close the lids tightly. Turn the blanks over and leave them to cool. This recipe does not require wrapping the tomatoes. As you can see, it turns out beautifully and at the same time spicy-tasty.
The most delicious recipe for preserving tomatoes in jars with tomato paste
This recipe is different from most. Basically, tomatoes are poured with tomato juice, here high-quality tomato paste is used, which is diluted with water and a thick homogeneous sauce is obtained. And no extra seeds...
Ingredients:
- tomatoes - 4 kg
- water - 2 l
- tomato paste - 380 gr.
- salt - 1 tbsp.
- sugar - 2 tbsp.
- acetic acid 70% - 2 tsp
- bay leaf - 3 pcs.
Cooking method:
1. First wash the jars and lids. As in the recipe above, you need to remove the skin from the tomatoes. To do this, make two cuts across the top of each fruit. Place a pot of boiling water on the stove. Place a bowl of cold water nearby, preferably with ice. Drop the tomatoes in batches into boiling water for 30 seconds. Take out with a slotted spoon and put in cold water. And then just remove the skin, helping yourself with a knife. Remove the stem.
2. Put the peeled fruits in jars. In this recipe, you do not need to cut them, the tomatoes are stacked whole. It is not necessary to tamp and press, so as not to crush the tender flesh.
3. Boil water in a large saucepan beforehand. Pour boiling water into jars to the very top and cover with lids. Leave the workpiece to warm up for 10 minutes. Thanks to this step, it will not be necessary to sterilize the preservation in the pan later.
4. While the tomatoes are warming up, you need to make a filling. Bring two liters of water to a boil, add sugar, salt, bay leaf, tomato paste and vinegar. Stir-dissolve everything. Let the marinade simmer for a couple of minutes.
5. Drain the water from the jars and pour over the boiling sauce. Immediately screw the caps on tightly (if they are Euro) or roll them up with a machine. Wrap the resulting yummy at night with something warm. Believe me, in winter they will eat such an appetizer, drink the filling and ask for an addition.
A very simple recipe for cooking tomatoes without vinegar and marinade
I offer to your attention a very simple and quick recipe harvesting tomatoes for the winter. No need to remove the skin, no need to use any spices. It is tomatoes closed in this way that retain their natural taste. And just before use, you can add salt and seasoning to taste and as needed.
From such a blank, you can make a salad in winter by adding fresh onions and seasoning vegetable oil. Or use for cooking tomato sauce c (such twists in the store are quite expensive).
Ingredients:
- tomatoes
And that's it! Do not need anything else. From the inventory you will need jars of any convenient size (it is convenient to sterilize liter ones), a wide saucepan, lids, a seaming machine (if the lids are disposable).
Cooking:
1. Wash jars and tomatoes. Sterilize the lids (boil for 3-5 minutes, this will be enough). Cut the tomatoes in half, remove the stem. Put the fruits in jars, cut down, pressing lightly.
Take ripe tomatoes for this preparation, not salad varieties, but for conservation. They are more dense, do not spread when exposed to high temperatures. Also choose not large fruits, they fit more in a jar.
2. Apply full jars, as the tomatoes will shrink a little during sterilization. Cover with sterile lids.
3. Take a large saucepan, cover the bottom with gauze or a cloth. Place the filled jars in this saucepan and pour water up to the marousin girdle (the place where the jar begins to narrow). Water can be poured cold, but warm is better so that it boils faster.
4. Place canned vegetables on high heat, boil water in a saucepan and reduce heat. After boiling, sterilize liter jars for 20 minutes and half-liter jars for 15 minutes. Put any weight on top of the lids (for example, a lid from another pan).
5. Remove the jars from boiling water and immediately roll them up. And then proceed according to the standard scheme - turn the blanks over and wrap them with something warm until they cool completely. As you can see, it takes a little time to cook such tomatoes. They cost well, despite the fact that there are no preservatives in the composition, except for natural acid.
Harvesting tomatoes with cinnamon for the winter (in a tomato)
Tomatoes according to this recipe are very fragrant. Indeed, in addition to the standard set of spices, cinnamon is added to them, which gives a special chic. I must say right away that you have to work hard to get the perfect workpiece. This is not a quick recipe (the quick one was above). But the result is sure to please in the winter.
Ingredients for 1 liter jar:
- tomatoes - 800-900 gr. + 250 ml juice
- salt - 1 tsp without a slide
- sugar - 1 tbsp.
- cinnamon - on the tip of a knife
- bay leaf - 0.5 pcs.
- allspice peas - 1 pc.
- black peppercorns - 3 pcs.
- horseradish leaf - 0.5 pcs.
- garlic - 1 clove
Cooking method:
1. Tomatoes need to be washed and sorted out. Close the most beautiful, dense ones as a whole, and put the crumpled, spoiled ones into juice.
Juice can be made in any way: through a juicer, juicer, meat grinder or blender. In the last two cases, the juice will be with pulp and seeds. If you want to avoid this, wipe the resulting puree through a sieve. The easiest way is to buy ready-made tomato juice in the shop.
2. Pour the resulting juice (or puree) into a saucepan, boil and boil for 10 minutes. In the meantime, from dense tomatoes you need to remove the skin. To do this, put water on the stove, let it boil. On each tomato, make a cross-shaped cut on top and place in boiling water. Keep the tomatoes there for 1 minute, then remove, put in cold water.
3. Wash the jars thoroughly with soda or laundry soap. At the bottom of each jar, put your favorite spices, they may not be the same as in the list of ingredients. I suggest putting in each liter jar half a bay leaf, three peas of black pepper and one pea of allspice, a clove of garlic, a piece of horseradish leaf, you can put a sprig of dill or parsley if desired.
4. Remove the peel from the tomatoes and put them in prepared jars. The stalk is also desirable to cut. It is not necessary to tamp the fruits, otherwise they will lose their shape. You can shake the jar a little so that there are fewer voids.
5. Pour a tablespoon of sugar and a teaspoon of salt into each liter jar on top of the tomatoes. Also add some cinnamon. Fill everything with tomato juice to the very brim. Cover with sterile lids and sterilize. I will not now describe in detail how to sterilize blanks, I wrote about this in the recipe above. Sterilize liter jars 20 minutes after boiling water.
6. After sterilization, the jars are sealed. And shake it very well closed jar so that the salt and sugar are distributed between the tomatoes and dissolve. This moment is important, do not miss it.
7. Turn over the preservation and wrap. After cooling, store away. Since these tomatoes are prepared without vinegar, they can be given to children and people with diseases of the gastrointestinal tract.
Video recipe of tomatoes in tomato juice with vinegar
Watch the video how to cook delicious tomatoes in juice. Aromatic herbs are used in the preparation, which is why you will drink such juice with pleasure, and the tomatoes themselves can be used in various dishes. The taste of this billet will be sweet and sour, moderately spicy.
Recipe for delicious tomatoes with tomato juice from the store in the autoclave
The home autoclave is becoming more and more popular among those who are constantly involved in canning. The advantages are obvious - many jars can be sterilized in one approach. The sterilization process does not need to be controlled, there is no need to be afraid of getting burned by steam. And in general, you can not be present in the kitchen in the heat. This unit will do everything by itself. In an autoclave, you can make tomatoes in your own juice according to almost any recipe described above.
I will not dwell on the details of any recipe, choose any to your taste. I will describe what are the subtleties of preservation with the help of an autoclave. Please note that the autoclave is used specifically for recipes with sterilization.
1. Banks do not need to be pre-sterilized, it is enough to wash them well. The same procedure must be done with lids. Then fill the jars with tomatoes, add spices to taste (horseradish and currant leaves, garlic, dill, peppercorns) and pour tomato juice. Juice can be bought ready-made in the store or you can make it yourself.
Important! About 2 cm should remain to the edge of the jar. During normal sterilization, the jars are filled completely, when using an autoclave, an air cushion should be left on top.
2. Filled jars immediately roll up the lids. This is also a difference from the standard method, where the capping of cans is done after sterilization. After screwing on the lids, turn the jars over and check if the juice is leaking. Lids must be sealed tightly.
3. Place the jars on the stand in the autoclave. If there are a lot of cans, they are installed in tiers. Pour water into the autoclave. The water should completely cover the lids. More precisely, the water level should be 2 cm above the covers.
4. Close the device with a lid and tighten the nuts. Pressurize the autoclave with a pump or compressor. To do this, connect the pump in the right place and pump until 1 atmosphere is shown on the pressure gauge. Disconnect the pump and replace the protective cap.
5. Listen to see if anything hisses. There should be no extraneous sounds. If all is well, then the autoclave is hermetically sealed and the pressure is maintained in it. Plug in the appliance and set the temperature to 110 degrees. If the autoclave is gas, then a temperature sensor is attached to it. Also set the time to 15 minutes.
6. That's it, no more action is needed from you. When the temperature reaches 110 degrees, the timer will start counting down. When heated, the pressure in the autoclave will increase, this is normal.
7. When sterilization is finished, do not open the cover. You need to wait until the autoclave cools down to at least 30 degrees. That is, you just leave the jars there until they cool. When everything has cooled down (it will take several hours), you need to scroll the cap to relieve pressure. And only after that you can open the lid of the unit and get the conservation.
If you need to sterilize a new batch of jars, you can speed up the cooling of the autoclave. To do this, put it in cold water. But if possible, it is better to let it cool naturally.
8. It is believed that canned food cooked in an autoclave is tastier and retains more useful substances than ordinary ones. In addition, such blanks are better stored and do not explode.
Yes, the article turned out to be quite voluminous. I hope everyone will find their favorite recipe in it, which will become a hit in your kitchen. And remember that a little imagination always diversifies cooked dishes. In cooking, you always need to focus on your taste, always try what happens. And then you will break the applause. See you in the next article, it will definitely be very tasty.
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In this article you will find recipes for harvesting tomatoes in slices for the winter. This method of slicing a tomato is more capacious in terms of canning mass than canning. In winter, you open a jar, take a chopped tomato with a fork and put it with the second dish or immediately in your mouth.
There are many ways to preserve. Today I will focus on harvesting tomatoes in slices.
By showing interest in the recipes presented for reading and acquaintance, you will be able to choose those under which the nutrients, taste and aroma of the product.
Tomatoes for the winter slices without vinegar
Check out the recipe for tomato wedges without vinegar, which I really like.
We need for one liter jar:
- sliced tomatoes (half a tomato)
- 1 teaspoon salt
- 1 teaspoon sugar
- onion
- peppercorns
Cooking:
At the bottom of the prepared liter jar we put the onion, cut into half rings.
Lay the slices of tomato cut down to the very top.
In the same way we fill all other banks.
In each jar we put a few peas of black pepper, one teaspoon of salt and sugar.
Pour cool water into each jar
We put a rag at the bottom of the pan and put all the jars.
Cover the jars with lids.
And pour water from the faucet to the shoulders of the jars. We turn on the fire, bring the water in the pan to a boil, reduce the heat and sterilize at a low boil for 40 minutes.
After the time has elapsed, we take out the jars from the pan and twist the lids tightly. We turn the jars over and wrap them until they cool completely.
Delicious tomatoes for the winter slices with gelatin
For filling you will need:
- per 1 liter of water
- 1.5 st. spoons of salt
- 5 st. spoons of sugar
- 1 teaspoon gelatin
- 1 st. a spoonful of 30% vinegar
Cooking:
- Gelatin must first be stirred in a small amount of cold water and then poured into hot water.
- At the bottom of a liter jar, put a sprig of parsley and 1 dill umbrella.
- Medium-sized tomatoes, cut in half and put in jars in rows.
- Combine all filling components together, boil, stirring, and pour jars with tomatoes.
- Put the sterilized jars in a saucepan or basin for 10 - 15 minutes.
- At the end of the jar, roll up the lids.
The recipe is super tasty and the whole brine is drunk.
For the winter, sliced \u200b\u200btomatoes “Lick your fingers” - video recipe
We need for 2 liter jars:
- Tomatoes - 1 kg
- Garlic - 6 cloves
- Onion - 2 pcs.
- Parsley and dill greens
- Hot pepper - to taste
- Vegetable oil - 2 tbsp. spoons
- Bay leaf - 4 pcs.
- Black peppercorns and allspice - 1 teaspoon each
- Marinade for 1 liter of water: salt = 1 tbsp. spoon, sugar = 3 tbsp. spoons, vinegar 9% = 50 ml
Recipe preparation:
You looked and learned very delicious recipe preservation of tomatoes for the winter with onions, garlic and herbs.
Tomato halves for the winter - in a 3 liter jar
We need for a 3 liter jar:
- Tomatoes
- 1 - 2 small onions
- 5 - 6 peppercorns
- For brine: 1 tbsp. spoon of salt, 1 tbsp. spoonful of sugar, 1 tbsp. spoon of table vinegar, 1 tbsp. a spoonful of vegetable oil
Cooking:
- In a 3 liter jar, put coarsely chopped onions and peppercorns, then put the tomato halves.
- Pour salt, sugar and pour boiling water, but not to the brim.
- Close the jar with a lid and pasteurize for 15 - 20 minutes.
- Then add table vinegar and vegetable oil. Roll up right away.
It turned out a wonderful and ready-made snack in jars with onions.
Dessert tomatoes for the winter - in liter jars
You will need for the marinade:
- 0.5 liters of water
- 1 teaspoon salt
- 3 teaspoons of sugar
- 1 - 2 bay leaves
- 2 - 3 black peppercorns
- 3 - 4 pcs. carnations
- cinnamon (a little)
Cooking:
- Put all the ingredients for the marinade together in a saucepan and boil for 3 minutes, cool.
- Then we filter. In the marinade add 3 tbsp. spoons of 6% vinegar and 1 teaspoon of sunflower oil.
- In clean liter jars we put washed and chopped tomatoes into slices, put a slice on top onion, pour the marinade, cover with lids and sterilize for 5 - 10 minutes.
- Roll up the lids.
Good luck preparing for the winter to all readers of the blog!
Salted tomatoes are a greeting from summer in late autumn or already winter table. Red and juicy vegetables make a variety of salads and snacks that will please even the most spoiled guests. In our article we will consider the recipes of the most delicious tomatoes, from which saliva begins to flow in the summer. For those who cook well, they are familiar with the situation when seamings for the winter fly away from the cellar with the end of summer. This is exactly the case when it is worth writing down recipes in your notebook.
The concept of tomato twists is different for everyone, most people think that tomatoes are closed only whole, otherwise they will spread over the banks. Or, in extreme cases, green, but still whole, in order to preserve their juices. But experienced chefs have long discovered many different salts for sliced tomatoes. This only makes them taste better. Vegetables cut into pieces are quickly saturated with marinade juices and become usable after a few hours. Our recipe will be relevant for 3 days. We will prepare it in liter jars. It is this dish that is considered the most convenient when eating tomatoes.
Tomatoes of any color are suitable as the main ingredient in our recipe, the main thing is to take dense pulp. In the prepared liter jars, first lay out the peppercorns, chopped parsley, onion, round slices of carrots. For beauty, you can cut out stars from carrots or leave semicircles in the shape of a month. Don't miss the onion and parsley stalks. They also go in the first layer. Next prepare the tomato slices.
On top of the first seasoning layer lay out the second of the tomato slices and hot peppers. Alternate layers to the top of the neck. We brew boiling water and fill the prepared jars. We keep the jars open for 15 minutes, then drain the liquid into the pan, add spices for the marinade there, as in the recipe.
Boil for 3 minutes and pour portionwise into tomatoes. Pour vinegar over boiling water into each jar, do not shake the jar, then vegetable oil. Liquids will disperse in the bank on their own. We cover the workpiece with a clean lid, wait for it to cool completely and put the canned food in a room with a cool temperature.
Tomato slices in liter jars without sterilization
The twist with slices should look beautiful in a jar. Therefore, for the recipe, you need to choose dense tomatoes. They should not be wrinkled, rotten or sluggish. Slices should remain presentable until serving. We recommend choosing a well-sharpened knife that will not cling to the skin of the tomato.
In our recipe, 1 kg of tomatoes, these can be both large large varieties, like "Bull's Heart", and medium "Cream", "Pears". But it is better to give preference to fleshy tomatoes.
First, everything that needs to be washed - washed, what to cut - grind. We cut the ingredients like this: onion into thin rings (0.3-0.2 mm), pepper - into longitudinal strips, parsley - tear into leaves, and the most main ingredient- Tomatoes, cut in half. If the tomato is large, then we cut it into 3 or more parts so that it is convenient to put it in a jar.
We put the available seasoning ingredients (1 part) into a clean jar, dividing them into several parts in advance for further styling. Put a layer of tomato slices on top. Then seasonings and cutting again, so to the very top. We boil water (without salt and other spices), pour it into a jar, the container should stand in this form for 15 minutes. After draining the slightly colored water from the jar into the pan.
The changed color is the result of the release of juice from the tomatoes. We prepare the brine: heat the poured water, add flavoring ingredients: salt, vinegar, sugar. The mixture for salting should boil for 2-3 minutes, then pour it into the slices. We twist the lids on top and wait until the jars are completely cool. In this form, we transport the twists into the dark coolness.
Tomato slices for the winter in half-liter jars
From the time of Soviet Union housewives in the kitchen used to close cucumbers and tomatoes in three-liter jars. Small jars were always swept away from the shelves, only large egg-pods remained, which were always used. It was believed that from such containers you can feed the whole family, and small ones contain little food. Now, in the age of preservatives and the emergence of diversity in recipes, containers of various calibers are actively used. We suggest trying blanks from a half-liter jar:
The oven will help us to make the jars sterile (three half-liter jars are obtained from the indicated ingredients). Place them upside down on the oven grate (in a cold oven), put them on a plane below iron lids. Keep the dishes behind the closed door for 15 minutes at a constant temperature (180º C) and put our workpiece into it. The washed and dried ingredients are cut into the following composition: garlic into slices into 6 parts, onion into thick half rings of 0.5 cm (not less), the thickness of the pepper slices is 0.3 mm, the parsley is torn into pieces.
Shred the pieces of prepared tomatoes. We cut some into 2 parts, which into 3, it is important that the size is approximately the same. We spread part of the parsley, an umbrella of dry dill, tomato slices, part of the onion and pepper, again seasonings and pieces of tomatoes. We continue to lay out all the products tightly, but without tamping. The less space left in the glass, the less marinade will be needed. But always prepare it with a margin, it is better to pour out the liquid than not to add it.
We mix the products for the marinade according to the scheme from the recipe, you can add a little vinegar. Let it boil for 2-4 minutes, turn off and pour into jars. We put lids on the jars, put our blanks in a large saucepan. Lay a towel on the bottom beforehand. Pour the blanks with water without adding 2-3 cm to the edge of the neck. Now boil the jars over low heat for 15 minutes (from the moment of boiling). Carefully remove, roll up with an automatic key and leave to cool completely. As soon as the tomatoes have room temperature, take them out into the dark coolness.
Recipe tomato slices with garlic
Recipe tomato slices with onions
The combination of onions and tomatoes is considered one of the best in cooking. Sweet taste of tomatoes and sharp note onions will appeal to even those who do not like a herbaceous plant. In preservation, the onion is muted with vinegar and soaked in the juices of neighboring ingredients.
Under water, remove dirt from vegetables and herbs. Dry them on paper. Make blanks for jars: cut garlic cloves into small cloves, parsley, hot pepper - cut into small strips. Onions - rings of medium thickness (0.5 mm). Wash the jars with soda, wash with boiling water. So that the dishes do not crack, put a metal teaspoon into it.
At the bottom of the prepared jars, lay out a little bit of onion, parsley arrows, pepper different types, garlic cloves. We cut the tomatoes and the next flight lays pieces of tomatoes and a leaf of lavrushka. We alternate the ingredients and tightly apply them to each other. This time we boil the water. The volume should be enough to fill all the ingredients. We fill the jars, put the lids on top, but loosely. So they will infuse for 15 minutes. For this period, you can add a basil leaf to each jar. It has a rather specific taste, so choose the herbs you like. As soon as 15 minutes have passed, the water is drained into a common pan, the basil is removed. The liquid is boiled for 5 minutes with salt, sugar and vinegar (1:2:1).
The marinade after a five-minute boil (the salt should dissolve) is poured into jars with blanks. It rolls up tightly, is placed under a warm flooring and waits for its turn in the cellar after cooling.
Recipe for tomato slices without onions
For those who do not eat onions, there are many recipes for spins without this ingredient. Gelatin will replace it in the recipe. The brine is so delicious that you can drink it with tomatoes.
According to the recipe, tomatoes are placed in a 1.5-liter jar. Unfortunately, you can make several of these jars. Cream tomatoes are cut in half. Parsley with dill, chopped cream are sent to the jar. getting ready gelatin filling. Dry gelatin is stirred in a glass of cold water. This mixture is combined with vinegar, salt, sugar and boiled over a fire for 3-4 minutes, then poured into jars with tomato halves in a thin stream.
Metal lids are placed on top of the cans (they are placed, but not rolled up). The containers are placed in an enamel basin or a large saucepan, poured up to the shoulders with warm water. On fire, the liquid and jars are brought to a boil, then the basin is set aside. Banks are removed with tongs or towels. Roll up tightly and turn the lid down. A blanket is covered on top of the jars. After two days, canned food is transferred to the pantry.
Recipe for tomato slices with butter
Butter tomatoes are more delicate in taste. They absorb the marinade faster and hold their shape better. It is not necessary to sterilize such a recipe, vinegar is present here, and together with tomato acid they make up a powerful preservative. The above recipe can be used for a larger volume, the main thing is to calculate the proportions of the brine.
In steamed jars, lays greens at the bottom, according to your preference. It can be twigs or leaves of fruit trees, rosemary, parsley, various parts of dill. This is where the onion carriage is placed. Tomatoes cut into slices are superimposed on top. The jar is filled with layers, mustard seeds are poured on top.
Now, in order for the tomatoes to steam and fix their shape, you need to boil water, pour it into the tomatoes. The container can be closed with a lid, simply by attaching a disk, without clogging the jar. Steam the tomatoes for 15 minutes, drain the water, and season it with spices. Put the marinade on the fire, stir it until completely dissolved, boil for 3 minutes and immediately pour from the pan into the jar. Roll up with a lid and put under a blanket for 18 hours. Then take the jars to a cold dark place.
Recipe for tomato slices without oil
Tomatoes without oil - a very common recipe, we will cook tomato slices during delicious brine. This recipe is considered to be gold reserves. experienced chefs, and among the people they give him the name "Vkusnyatina", "You can swallow your tongue", "You will lick your fingers." But, as we know, changing the name does not change the taste.
Ignite jars for spins in the oven. Cut all the ingredients: tomatoes into suitable pieces (to fit in the neck), onions into rings (carriages 0.5-0.7 mm), divide the garlic into teeth, and the teeth into small pieces. Leave everything else as is.
Fill the bottom of the jar with 3 onion wheels, chopped garlic clove, dill sprig. Top with a row of tomato slices. Between the next layers, put a bay leaf, pour the tomatoes again. Prepare the marinade, boil it, finally pour vinegar into it. Pour the brine into containers with tomatoes and roll them up. You need to store jars in a dark place, for example, a pantry.
Recipe tomato slices in own juice
Tomatoes themselves contain a number of acids, they can easily survive until winter if they are sealed in jars in their own juice. Such blanks do not need sterilization.
Select vegetables and herbs, wash them and prepare for preservation. We divide the tomatoes into 2 parts, one of them will be poured - making juice, the other part will be marinated in this very juice. The first part of the tomatoes can be taken overripe, but without damage and rot. At the second part we cut off the stalks. Separately chop the pepper. We need to twist this same pepper with tomatoes for pouring. Through a meat grinder, we twist the horseradish, garlic into the juice, add salt and sugar from seasonings, as in the recipe. Mix the ingredients in the juice, pour them into a saucepan or a large enamel basin. Boil them to a boil, turn down the heat and let the juice simmer for 15 minutes. Don't forget to stir the dressing.
While everything is cooking, you can do the banks. Together with the lids, wash them and boil (sterilize). At the bottom of each vessel we lay several peas of pepper, fold the slices of tomatoes and pour the filling on top. For reliability, jars can be sterilized in a large saucepan, but this is optional. Roll up. We cool the finished tomatoes and put them in the cellar.
Sweet tomato slices
Canned tomato slices can also be sweet. A little more sugar, a few grams of the right spices and the tomatoes will have a new taste.
The recipe is ideal for any container size. Slices are equally tasty in liter and 3- liter jars. Prepare sterile dishes, calculate the marinade rate according to the volume of collected tomatoes. We will prepare a marinade for 2 liters of water. We cut tomatoes into jars: halves of small varieties, cut large pulp into quarters. To them, in each jar, add a spoonful of vegetable oil.
Now let's take care of the marinade: boil water, and after the first bubbles appear, add all the seasonings, except vinegar. Boil the brine mixture for 3 minutes, turn off, pour vinegar into the brine and cover with a lid. Hot filling is under the lid for 10 minutes, then the brine is poured into each jar to the very edge of the throat, cooked lids are placed on top of the liquid. We put the jars of brine in a saucepan with a large capacity, fill them with water and boil at a low temperature for 15 minutes. After we take out the jars, roll up the lids and leave them under the covers until they cool completely. Banks are transferred to the cellar.
Tomatoes and cucumber slices
Cucumber is considered the best friend of a tomato, and indeed, they absolutely do not conflict during preservation, but rather, on the contrary, complement each other's tastes. In this recipe, we will prepare a salad that will easily wait for winter.
The preparation is made from a banal salad: first, chop the cucumbers in half rings, then cut the tomatoes into pieces, greens, celery, put them in a pan of a suitable size. Pour salt, sugar with pepper, grated garlic under the lid. Add oil. It is better to take an oil with a smell, like a real one. summer salad. Mix the salad and leave it under the lid for 1.5 hours. At this time, we sterilize the jars in any suitable way: in the oven, slow cooker, microwave or through a regular saucepan.
Fill each jar with salad, try to put the ingredients as closely as possible, pour the essence on top. The jars will need to be sterilized, salads are capricious in this matter, and for the winter it is better to fill them with culinary preservatives. In a voluminous pan or a metal basin, lay the bottom with a rag, this is done so that the jars do not jump and rattle against the bottom. Put the filled container in a saucepan and fill the container with warm water up to the shoulders of the cans.
Put the container with the jars on medium heat, do not cover with a lid, leave it as in the picture. After 10 minutes after boiling, the jars can be removed and rolled up. Now the jars are turned upside down with lids, covered with a blanket. The spins are observed for three days, if nothing has been torn off, then the recipe is prepared correctly and the entire container has withstood the load. We put it in the cellar.
Tomato slices with herbs
Greens not only go well with reds and yellow tomatoes but also adds great flavor notes. Choose the herbs you like best: cilantro, dried or fresh dill, dried or freshly picked parsley, or even basil itself. Experiment with flavors, fill your jars with different herbs and see which agent tasted the best.
As in the above recipes, cut the tomatoes into pieces. Prepare jars, there may be several. The above recipe is suitable for preservation in a 1 liter jar. Place a piece of greenery on the bottom of a clean jar: chopped garden herbs, garlic, chopped or passed through a press, peppers, grated horseradish, lavrushka. Next, lay the tomato slices, by the way, if you have the Cream variety, then it can be cut into rings. Continue stacking tomatoes and herbs until full. Leave a little space on top, add salt, sugar, and pour oil and vinegar. Pour boiling water over the top. The filled jars are placed in a saucepan, the container is filled with water and boiled for 10 minutes. After rolling on a turnkey basis, they cool down and go to the cellar.
Tomato slices without vinegar
Spicy tomato slices
A certain amount of sharpness is in perfect harmony with the tomato flavor. Georgian or Korean cuisine immediately comes to mind. This recipe and the truth is sometimes called Korean tomatoes.
Follow instructions:
- Wash jars, lids with cleaning powder and steam in a water bath;
- Process the tomatoes and turn into slices, chop the rest of the ingredients and turn into gruel with a meat grinder or blender;
- It's simple: put tomato slices in jars, pour spicy puree on top of them;
- Now prepare the marinade: mix all the products from the recipe and pour into a jar of spicy puree and tomatoes;
- Screw the lid on the jar and put it upside down for a couple of hours in a warm, but not hot place. This operation is necessary for uniform impregnation spicy marinade. After 2 hours, return the jar to its normal position and refrigerate for another 8 hours;
- Korean slices are ready the next day, enjoy!
pickled tomato slices recipe
Perhaps this is the most fragrant recipe for blanks in the form of tomato slices. Many fragrant herbs are used here, which together make up the whole composition. They can be adjusted as desired.
As usual, we prepare dishes and ingredients for conservation. Cut the tomatoes into even pieces, remove the fruit roots. Cut chili pepper and onion into wedges. We begin to fill the jars: put the greens on the bottom (divide it into several parts and put it between the tomato layers). Fill the layers with onions and peppers. We do not ram, we leave a place for the marinade.
We brew boiling water and pour it into filled jars. After 15 minutes, drain the liquid from each jar, it will come in handy for preparing the marinade. Add seasonings according to the proportion of the recipe from the "Marinade" part. Boil for 3 minutes and pour into jars. Screw the preservation with screw caps. As soon as the fragrant herbs darken, put the jars in the pantry with the lids up.
Tomatoes in tomato juice are a priority alternative to pickled tomatoes. The blank can be used as a whole food, without a trace: both filling and natural juicy fruits are tasty, which are served as an addition to meat, fish, potatoes, or are very successfully used to decorate sauces and other dishes.
How to close tomatoes in a tomato for the winter?
Canned tomatoes in tomato juice are prepared using simple and affordable classic recipes or technology with original solutions, which will help simplify the task, speed up the process, or get more refined taste snacks.
- Tomatoes are used whole or pre-peeled by dipping the fruits for this alternately in boiling water and ice water.
- Juice is prepared from ripe or substandard specimens, and medium-sized regular-shaped tomatoes with dense pulp are placed in a jar.
- Filling can be exclusively natural in taste, with a minimum amount of additives: salt, sugar, vinegar, or filled with spices, garlic, herbs.
Tomatoes in a tomato without sterilization
Anyone who reads this recipe can cook tomatoes in a tomato for the winter without sterilization. The technology is simple and not intricate, and the result of its execution is a deliciously valuable workpiece. The laconic composition of additives can be supplemented with garlic, black or allspice peas, laurel or other spices to taste.
Ingredients:
- tomatoes - 2 kg;
- tomatoes for juice - 2 kg;
- salt and sugar - 1 tbsp. spoon per liter of juice.
Cooking
- Tomatoes are laid out in sterile jars.
- Pour boiling water into the container and leave for 20 minutes.
- Juice is squeezed out of large tomatoes, boiled, adding salt and sugar.
- The water is drained, boiling juice is poured into jars.
- Tomatoes are corked in tomato juice for the winter, turned over, insulated until cool.
Cherry tomatoes in a tomato for the winter
Preserving tomatoes in a tomato will bring a special pleasure if you use cherry as a base component. It is easy to fill even small-sized jars with miniature fruits, pouring them handful after handful. The excellent characteristics of the resulting workpiece will also please: sweetish mini-tomatoes will acquire a special taste and piquancy.
Ingredients:
- cherry tomatoes - 1.5 kg;
- tomatoes for juice - 2.5 kg;
- sugar - 2 tbsp. spoons;
- salt - 1.5 tbsp. spoons;
Cooking
- Cherry is laid out in sterile containers, adding spices to each.
- Pour boiling water over the tomatoes, leave for 15 minutes.
- Squeeze the juice from the tomato, salt, add sugar, boil.
- Drain the water, pour the tomatoes with boiling juice.
- Cork cherry tomatoes in tomato juice, wrap until cool.
Tomatoes in a tomato with aspirin for the winter
Many housewives cook tomatoes in tomato with salicylic acid and consider this method to be the highest priority. Acid in tablets is an excellent preservative and contributes to better preservation of tomatoes under any conditions. In this case, a richer spicy composition is used: currant leaves, horseradish, dill umbrellas are added.
Ingredients:
- tomatoes - 2 kg;
- sugar - 3 tbsp. spoons;
- salt - 1.5 tbsp. spoons;
- aspirin - 2 tablets;
- currant leaves - 3 pcs.;
- dill umbrella - 1 pc.;
- Bulgarian sweet and hot peppers - 0.5 each;
- allspice and black pepper, laurel, garlic - to taste.
Cooking
- Greens, spices, garlic, pepper are placed at the bottom of the jars.
- Fill the containers with washed tomatoes, pour boiling water for 15 minutes.
- The juice is boiled, adding salt and sugar.
- The water is drained, the tomatoes are poured with boiling tomatoes, thrown into each three-liter jar 2 salicylic tablets.
- Cork tomatoes with aspirin in tomato juice, wrap until cool.
Tomato slices in tomato for the winter - recipe
If there are large tomatoes that are difficult to fit into a jar, it is more expedient to prepare them in juice, after cutting them into slices. For better preservation of snacks, vinegar is added to the filling or directly to the jars, and containers with tomatoes are sterilized before being sealed in a bowl of boiling water for at least 15 minutes.
Ingredients:
- tomatoes - 2 kg;
- freshly squeezed tomato juice - 1 l;
- vinegar - 50 ml;
- sugar - 2.5 tbsp. spoons;
- salt - 1 tbsp. a spoon;
- pepper and garlic.
Cooking
- Slices of tomatoes, garlic, pepper are laid out in jars.
- Tomato juice is boiled with the addition of salt and sugar, vinegar is poured in.
- Pour the resulting mixture into jars, which are sterilized for 20-30 minutes.
- Tomatoes are corked with slices in tomato juice for the winter, turned over to cool on the lids.
Peeled tomatoes in tomato juice for the winter
Peelless tomatoes in tomato juice are not only pleasant to eat and tasty, but also the most suitable for cooking all kinds of dishes. With this preparation, the workpiece can be tasted already a few days after the cans are rolled up and cooled, while the appetizer with fruits with skins will be ready only after a month.
Ingredients:
- tomatoes - 2 kg;
- tomato juice - 1 l;
- apple cider vinegar - 1 tbsp. a spoon;
- sugar - 2 tbsp. spoons;
- salt - 1 tbsp. a spoon;
- pepper, garlic - to taste.
Cooking
- The skin of the tomatoes is cut on top with a sharp knife.
- Tomatoes are dipped in boiling water and cold water, peeled, laid out in jars with garlic and spices.
- Salt, sugar, vinegar are added to boiling juice, the mixture is poured into jars.
- Peeled tomatoes are sterilized in tomato juice for 20 minutes, rolled up.
Tomatoes in tomato juice from tomato paste
Pickled tomatoes in tomato juice can be covered with pasta if it is not enough to prepare a natural filling fresh fruit. In addition, in a similar manner, it is possible to save a significant amount of time by simply diluting the finished tomato with water and boiling it with the addition of salt, sugar and spices.
Ingredients:
- tomatoes - 2-3 kg;
- tomato paste - 250 g;
- allspice - 5 peas;
- bay leaf - 2 pcs.;
- sugar and salt - 1.5 tbsp. spoons;
- vinegar 70% - 1.5 tsp;
- garlic - 7 cloves;
- chili - 1/3 pod;
- greens - to taste;
- water - 2 l.
Cooking
- Greens, garlic, chili and washed tomatoes are laid out in jars.
- Bring water to a boil, put pasta, salt, sugar, spices, boil for 5 minutes, pour in vinegar, pour into jars
- Sterilize for 20 minutes, after which they cork tomatoes filled with tomatoes for the winter.
Tomatoes in tomato juice without vinegar
Tomatoes in tomato juice without vinegar, with the proper approach to business, even without additives, are perfectly stored at room conditions. If you put in jars a slice of natural antiseptic - horseradish root, confidence in the ideal safety of the workpiece will increase significantly. In addition, the appetizer will turn out sharper and piquant.
Ingredients:
- tomatoes - 2 kg;
- freshly squeezed tomato juice - 1.5 l;
- sugar - 2 tbsp. spoons;
- garlic - 4-6 cloves;
- horseradish root - 20-30 g;
- salt - 1.5 tbsp. spoons;
- peppercorns, cloves.
Cooking
- Peeled horseradish root, garlic, pepper, cloves and tomatoes are placed in jars.
- The juice is boiled with the addition of salt and sugar, poured into jars.
- Sterilize tomatoes in a tomato with horseradish for 20 minutes, cork, wrap.
Green tomatoes in tomato
Green tomatoes in tomato juice will turn out no worse than ripe counterparts. In addition, they will surely retain their shape, be strong and a little crispy. For a special flavor and piquancy, a little chopped carrots, garlic, herbs and a mix of spices are placed in each jar, which are selected based on your taste.
Ingredients:
- green tomatoes - 2.5 kg;
- freshly squeezed tomato juice - 1.5 l;
- sugar - 3 tbsp. spoons;
- garlic - 5-7 cloves;
- carrots - 1 pc.;
- salt - 1.5 tbsp. spoons;
- herbs, spices.
Cooking
- Carrots, garlic, greens, spicy additives and green tomatoes are placed in sterile jars.
- Boil the juice with salt and sugar, pour the contents of the containers with it.
- Vessels are sterilized for 30 minutes in a bowl of boiling water.
- in tomato juice for the winter, wrapped.
Tomatoes in commercial tomato juice
If the number of fresh tomatoes does not allow you to prepare a fresh filling, or you simply don’t want to mess around with such an undertaking, you can make tomatoes in store-bought tomato juice. The main thing here is to choose quality product from a trusted manufacturer that will contain third-party additives in a minimal amount.
Ingredients:
- tomatoes - 2.5 kg;
- purchased tomato juice - 1.5 l;
- sugar - 3 tbsp. spoons;
- garlic - 5-7 cloves;
- vinegar 70% - 1 teaspoon per one three-liter jar;
- salt - 1.5 tbsp. spoons;
- Bulgarian sweet and hot peppers, spices.
Cooking
- Chopped peppers, garlic, spices and tomatoes are placed in sterile jars.
- Pour the contents for 20 minutes with boiling water, drain.
- The juice is boiled with sugar and salt, poured into jars, adding vinegar to each, corked.
Cucumbers and tomatoes in tomato juice
The next preparation will simultaneously satisfy the needs of lovers of tomatoes and cucumbers. The latter, being soaked, turn out to be especially refined and original in taste, the degree of piquancy and sharpness of which can be adjusted by changing the proportions of sugar, spicy additives and hot pepper.
Ingredients:
- cucumbers - 1 kg;
- tomatoes - 1 kg;
- tomato juice - 1.5 l;
- sugar - 3-4 tbsp. spoons;
- salt - 1.5-2 tbsp. spoons;
- hot pepper - ¼ pod;
- garlic - 4 cloves;
- apple cider vinegar - 2 tbsp. spoons;
- cloves, allspice and black pepper, cinnamon.
Cooking
- Peppers, garlic, spicy additives and cucumbers with tomatoes are placed in sterile jars.
- Pour boiling water over the vegetables, drain after 20 minutes, add vinegar to each.
- The juice is boiled with salt and sugar, the mixture is poured over the vegetables.
- Roll up, turn over and insulate until cool.
Sweet tomatoes in tomato juice
The next recipe for fans of the unusual flavor combinations. The sharpness of the resulting snack is combined with sweetness and spicy fragrance. The amount of sugar in this case exceeds the traditional norm at least twice. However, the presence of vinegar in the recipe balances the taste of the workpiece and makes it as harmonious as possible.
