Tomatoes with aspirin per 1 liter jar. How to salt tomatoes in a cold way: recipes, tips, photos and videos. Salted Tomatoes with Aspirin and Mustard

10.10.2020

Aspirin is sold in any pharmacy and costs a penny. It is usually taken for headaches and toothaches. When and who guessed to use it as an alternative to vinegar is unknown.

Tomatoes with Aspirin - General Cooking Principles

The use of aspirin in preservation is standard for harvesting all vegetables and salads. Either whole tablets are used in a non-crushed form (they must be without gelatin shells), or acetylsalicylic acid powder, the dosage is determined depending on the volume of the jar in which the vegetables are placed for seaming, and the recipe.

When canning tomatoes, aspirin is added at the very end, that is, immediately before rolling the lid, into the prepared brine, or into the prepared boiling brine. Do not boil aspirin dissolved in water.

Tomatoes with aspirin for the winter in three-liter jars

Ingredients: ten kilograms of tomatoes, 1 kilogram of red bell pepper, one kilogram of carrots, five heads of garlic, fifty peas of pepper, Bay leaf, horseradish leaves, corollas of ripe dill - the amount is optional. For brine: water, salt -11 tbsp. spoons with a top (in no case iodized), sugar - 5 tbsp. spoons, 1 teaspoon of seventy percent essence, acetylsalicylic acid powder - 1 teaspoon.

Cooking method:

Tomatoes, Bell pepper, carrots, dill, horseradish, garlic, wash thoroughly in several waters. Sterilization of jars is a must.

At the bottom of three-liter jars, we put bell peppers and carrots, garlic cloves, horseradish (leaves), laurel leaves, peppers (peas), dill whisks, cut into pieces.

We fill the jars tightly with tomatoes and pour them for fifteen minutes with boiling water, cover with lids.

You should get five three-liter jars.

Then we drain the water infused in herbs and spices into a large container, add salt and sugar, calculation 2: 1 (two tablespoons - salt, one tablespoon - sugar) per three-liter container.

Bring the brine to a boil, pour it in, add a teaspoon of seventy percent vinegar and aspirin to each jar, cover with sterilized lids, roll up with a typewriter. We turn the rolled cans upside down and wrap and keep wrapped until cool. Keep jars in a cool place.

Tomatoes with Aspirin in Apple Cider Vinegar

Ingredients for five three-liter jars: 10 kilograms of tomatoes, four pieces of bitter red pepper, carrots, sweet bell peppers, four heads of large garlic, peppercorns, dill whisks to taste. For brine: in each jar, four bay leaves, 300 grams of sugar, 200 grams of salt (in no case iodized), 100 milliliters of apple cider vinegar, 1 teaspoon of 70% acetic acid, 1 teaspoon of acetylsalicylic acid powder.

Cooking method:

Wash all vegetables, herbs and spices thoroughly in several waters. We put the tomatoes tightly in jars, put bay leaves and dill between them, pour boiling water over them and leave covered with lids for thirty minutes.

While the tomatoes are infused, we scroll the vegetables (carrots, peppers and garlic) through a meat grinder, put the chopped vegetables in a large container, and put peppercorns there.

When the prescribed half an hour has passed, pour the water to the rolled vegetables, add salt, sugar and apple cider vinegar, mix everything thoroughly until sugar and salt dissolve, put on fire and bring to a boil.

Pour the boiling brine into jars “to the shoulders”, add one teaspoon of 70% acetic acid and aspirin to each jar, roll up with pre-sterilized lids.

Place the rolled cans under the “fur coat” with the lid down, wait until the brine has completely cooled down. Keep jars in a cool place.

Tomatoes with aspirin "Quick and delicious"

Ingredients for three liter jars: tomatoes of strong elastic varieties, the number depends on their size, 3 carrots, 3 pieces of bell pepper, 1 bitter pepper, 6 cloves of garlic, currant and cherry leaves, 12 peppercorns, one bunch of parsley and 1 bunch of dill. For the marinade: three liters of raw water, four tbsp. spoons of sugar, two tbsp. tablespoons of salt, 70 grams of 6% vinegar, 1.5 teaspoons of aspirin powder.

Cooking method:

We lay out the tomatoes in pre-sterilized jars, between the tomatoes in each jar put four peppercorns, two cloves of garlic, currant and cherry leaves, one grated carrot on a coarse grater.

Put finely chopped dill and parsley on top of the tomatoes. sliced into rings bell pepper and a medium-sized piece of red hot pepper.

We prepare the brine, for this we pour three liters of water into a container, pour salt, sugar into the water, pour vinegar (the amount is indicated in the ingredients), stir until the salt dissolves, bring the brine to a boil.

After the brine boils, wait until it cools to a warm state (up to 50 degrees), pour into jars “up to the shoulders”, put one tablet of acetylsalicylic acid on top, roll up with sterilized lids.

Place the sealed jars with the lid down, cover with a "fur coat", wait for the marinade to cool. After the container, lower it into the cellar or other cool place.

Tomatoes with aspirin "Marinated in Russian"

Ingredients for one three-liter bottle: tomatoes, the amount depends on their size, one carrot, one bell pepper. one onion, a bunch of parsley, five five cloves of garlic, five aspirin tablets.

How to cook:

Garlic, carrots in large cubes, onion rings, slices of bell pepper, finely chopped bunch of parsley and tomatoes are placed in a sterilized jar.

Pour boiling water into a jar, leave to infuse for 15 minutes, then pour the marinade into a container, add one tablespoon of rock salt and sugar, five tablets of acetylsalicylic acid, bring the water to a boil, pour it into a jar and close the jar with a machine.

We close the rolled jar, turn it over and keep it in this form for a day.

Pickled Tomatoes with Aspirin

Ingredients for one container of three liters: tomatoes, horseradish - leaves and chopped roots, one head of garlic, peppercorns, three whisks of dill, three bay leaves. For brine: raw tap water, three tbsp. spoons of salt, three aspirin tablets crushed into powder.

Cooking method:

Put all the spices and tomatoes in an unsterilized container, crush 3 aspirin tablets, add, put 3 tablespoons of salt, pour ordinary tap water. Close with a plastic lid and leave for a day. The brine will darken, a characteristic sour smell and foam will appear, do not be alarmed.

After a day, pour the brine into a container, boil and pour into a jar, roll up. Need to pour. Leaving 5 centimeters from the edge, so when you lay the tomatoes, keep this in mind.

We cover the closed jar upside down and leave it for a day. The advantage of this recipe is that you can not clog the jar, but put it in the refrigerator and eat tomatoes, after pouring them with water they are ready in a day or two.

Tomatoes with aspirin, not requiring rolling "Like a barrel"

Ingredients for one three-liter container: one and a half kilograms of tomatoes, garlic -3 cloves, several corollas of dill, 5 black peppercorns, 1 bitter chili pepper, 1 bell pepper, dry mustard - one teaspoon, 90 milliliters of six percent vinegar, four tbsp. spoons of sugar, two tbsp. spoons of salt, three tablets of aspirin.

Cooking method:

At the bottom of the sterilized dish, put the whole pod of hot chili pepper, garlic, dill, put the tomatoes tightly to each other, put slices of bell pepper (preferably red) between the tomatoes. Pour crushed tablets of acetylsalicylic acid, mustard, salt, sugar, peppercorns on top, pour tap water into a jar, close the container with boiled plastic lids, put in the cellar for two weeks, after this time, tomatoes can be eaten.

Greenish tomatoes "Non-traditional" with aspirin

Ingredients for 1 three-liter jar: greenish tomatoes of approximately the same size, two kilograms, three bay leaves, seven peas of peppercorns, one head of garlic, dill - three corollas. Marinade: one liter of water, two tbsp. tablespoons of salt, four tbsp. spoons of sugar, three aspirin tablets, one tbsp. a spoonful of thirty percent vinegar (to get vinegar of this percentage, mix one tablespoon of seventy percent vinegar and two and a half tablespoons of plain water).

How to cook:

Sterilize the washed three-liter jars for a couple of about fifteen minutes, put dry dill and chives on the bottom of the jar. In carefully washed green tomatoes, make an incision in half, stuff each tomato with peppercorns and parsley leaves, push the jar with tomatoes. Pour boiling brine, add crushed aspirin, roll up. For brine, mix salt, sugar, vinegar in a container, pour water and boil. Closed jars, turned upside down, cover with a “fur coat” and allow to cool completely. After cooling, take the jars to a cool place.

Green Stuffed Tomatoes with Aspirin

Ingredients for 1 three-liter container: two kilograms of greenish, unripe tomatoes, all herbs for the marinade (garlic, horseradish leaves and root, cherry and currant leaves, dry dill seeds, a bunch of parsley) to taste and desire .. For marinade: one liter of water , half a glass of nine percent vinegar, one glass of sugar, one tbsp. a spoonful of salt, five aspirin tablets.

Cooking method:

On each tomato, make deep cuts crosswise, put a clove of garlic in the middle of the cut. At the bottom of a sterilized jar, put rhizome and horseradish leaves, currant and cherry leaves, dill seeds.

Place the tomatoes tightly in a jar, sprinkle with chopped parsley. Boil the filling, pour over the tomatoes, put the tablets, tighten with sterile lids. Wrap closed inverted jars until cool. Move jars to a cool place. Aspirin can not be painted, vinegar will do all the work for you.

"Drunken" green tomatoes in vodka with aspirin

Ingredients for seven containers with a volume of 3 liters: ten kilograms of green tomatoes, seventy peppercorns, fifteen liters of water, fourteen tables. spoons of salt, twenty-eight table. spoons of sugar, twenty-one leaves of laurel, thirty-five buds of cloves seasoning, fourteen tables each. tablespoons of vodka and nine percent vinegar, seven small pinches of red pepper powder, twenty-one tablets of acetylsalicylic acid.

Cooking method:

Put washed tomatoes in jars.

Boil water and cool it until slightly warm. To prepare the filling, mix all of the above ingredients except for aspirin.

Pour the brine into jars, sterilize in a water bath for forty minutes, then add three aspirin tablets to each jar, roll up boiled jars. We clean the banks in a cool place.

Because of a large number aspirin, tablets are better to ceiling.

The "tastiest" green tomatoes with aspirin

Ingredients: green, brown tomatoes - three kilograms, two hundred grams of various greens: parsley, cherry leaves, currants, dry dill, one head of garlic, half an onion. Marinade: three liters of water, nine tables. spoons of sugar, two tables. tablespoons of salt, bay leaf - three pieces, five to seven peppercorns, one glass of nine percent vinegar, put one table in each jar. spoon vegetable oil, one teaspoon a spoonful of aspirin powder for each jar.

Cooking method:

Green and slightly browned tomatoes laid in washed sterile jars, sprinkle with herbs, put garlic, onion, cut into pieces.

In a container, mix sugar, salt, put a few five peas of black peppercorns in the same place, a couple of bay leaves, pour in vinegar, pour water and mix well. Boil the brine, pour into jars, add an aspirin tablet and one tablespoon of sunflower oil to each container.

Seal jars with sterilized lids. Closed jars, set upside down, wrap in a "fur coat", wait until they cool. Store jars in a cool place.

"Wonderful" green tomatoes in gelatin and with aspirin

Ingredients for 1 container with a volume of three liters: one and a half kilograms of unripe tomatoes. For filling: 1 liter of water, 20 grams of gelatin, 3 tables each. tablespoons of sugar and salt, 8 bay leaves, put cinnamon to taste, half a glass of 6% vinegar, 20 black peppercorns, 10 clove buds, 5 aspirin tablets.

Cooking method:

Pour a little gelatin warm water and leave for 30-40 minutes to swell. While the gelatin swells, prepare the marinade: mix all the ingredients except vinegar, let it boil a little over medium heat.

When the gelatin swells, put on a very slow fire and begin to heat, not letting it boil. When the gelatin is ready, add it and vinegar, let it boil again, stir continuously.

Pour the jars filled with green tomatoes with the resulting mass, add five tablets of acetylsalicylic acid and twist the jars with a machine using sterilized lids.

Ready jars put upside down and wrap, wait for complete cooling. We store jars in a cool place.

When canning any vegetables (not necessarily tomatoes) with aspirin, you should follow certain rules:

1. It is best to crush the tablets so that the bacteria do not have time to multiply during the time when the aspirin will dissolve.

2. If you are adding raw water as a pour, it is best to stir the aspirin into the liquid before pouring it, then the aspirin will not float on the surface in white flakes.

3. Usually, sterilization of containers when using aspirin in canning is not required, but when pickling green tomatoes, it is necessary, since the unripe fruit is more susceptible to the fermentation process.

by the materials zhenskoe-mnenie.ru

2015-10-25T06:06:19+00:00 adminhomemade preparationshomework, useful tips

Aspirin is sold in any pharmacy and costs a penny. It is usually taken for headaches and toothaches. When and who guessed to use it as an alternative to vinegar is unknown. Tomatoes with aspirin - general principles of preparation The use of aspirin in preservation is standard for harvesting all vegetables and salads. Either whole tablets are used in...

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Delicious preparations are great help out in winter. When there are marinades on the table, the family eats lunch with pleasure. Still, because juicy tomatoes add flavor to any, even the most ordinary side dish. They will also benefit the ladies who decide to exhaust themselves with diets. Do not worry, tomatoes are not chocolates, they will not add extra centimeters.

Salting tomatoes is a very exciting process. It has its own little secrets and tricks. This winter tomato recipe without vinegar with citric acid and aspirin can add to the collection of records of every housewife.

The calculation of products is given for one three-liter jar.

Tomatoes with aspirin without vinegar

The presented recipe has been repeatedly tested in practice, the tomatoes are pickled without vinegar, which is a big plus for those who suffer from stomach problems. For pickling, choose not too large elastic beautiful tomatoes.

Ready tomatoes retain their structure well and have excellent taste. Be sure to make a blank according to this recipe and you will always have incomparable pickled tomatoes on hand.

Ingredients:

2 kg 700 g tomatoes,
carrot,
Bulgarian pepper,
bulb,
50 g sugar
3 large spoons of salt
10 g citric acid,
2 aspirin tablets,
4 peas of allspice.

Cooking process:

Wash tomatoes for canning.

Sterilize jars. Put chopped vegetables on the bottom: carrots, peppers, onions.

Put the prepared tomatoes in a jar.

Boil water and pour into each jar. Leave for 20 minutes.

Then pour the liquid into a saucepan. Put on the fire to boil again.

Sprinkle salt into the tomatoes. For preservation, use coarse salt without iodine.

Add sugar.

Put allspice, aspirin, citric acid.

Pour in the marinade carefully.

Close the lid and roll up the key.

Turn the jar of canned tomatoes over, checking for leaks.

Wrap and keep upside down until completely cool. Then put away for storage.

Initially, people were afraid to include this large "berry" in their diet, and because of its brightness, they believed that it could be poisonous. But very soon they tried it and made sure that it did not pose a danger. Who would have thought that tomatoes remove toxins, help to resist stress and malignant tumors. Scientists recently made these important discoveries, convincing that tomatoes should be eaten and the more the better. Eat more tomatoes in the summer while they are tasty and fragrant! Well, prepare jars for future use!

You may be interested in another recipe for pickled tomatoes without sterilization:

Sincerely, Anyuta.

So it's time to make preparations for the winter. In this regard, I will try to give my favorite recipes for preserves and pickles. Since the long-term preservation of tomatoes is the main task, then salt, vinegar, citric acid, lemon juice or aspirin should be added to boiling water, which is filled with fruits in a jar. Canning tomatoes with aspirin is quite popular, as many consider it a lesser evil for the body than vinegar. In addition, fermentation in jars can be regulated by the number of aspirin tablets, adding them at any time, which is also convenient by the way the jar is corked.

Pickled tomatoes, canned with aspirin

Based on five 3-liter jars, prepare:

Water - 7 liters
Sugar - 2 tablespoons
Salt - 1 tablespoon
Black peppercorns - 35-40 pcs
Bay leaf - 10 pcs
Dill - 15 umbrellas
Garlic - 15 pcs
Onions (half rings)
Acetylsalicylic acid - tablets - 15 pcs

Prepare the tomatoes - wash them well and dry them. Do the same with banks.

Start preparing the brine. Add salt, sugar, pepper and bay leaf to boiling water, when it all boils a little, remove the marinade from the heat. Remember the main thing - the brine must be completely cooled.

After that, put the tomatoes in jars, throw aspirin tablets into each jar, at the rate of 1 tablet of 0.5 grams per liter. You need 3 tablets per 3 liter. Also put onions in half rings in jars, a couple of cloves of garlic and pour them with chilled marinade, now close with nylon lids. Canned tomatoes with aspirin can be tasted after a week, but after 2 weeks they will become even tastier!

Another recipe "Tomatoes with aspirin" without boiling brine. You will need:

Tomatoes
Water
Salt - 1 tablespoon
Sugar - 2 tablespoons
Black pepper - 4 peas
currant leaves
cherry leaves
Dill
Garlic - 1 clove
Aspirin

Put the washed tomatoes in jars, put in them also washed cherry or currant leaves, pepper, garlic, dill and aspirin tablets. Prepare the marinade, but do not need to cook, pour salt, sugar into the water, mix well. Now pour the brine into the jars of tomatoes. Close with nylon lids and store in a basement or other cool place.

Delicious canned tomatoes with aspirin for the winter

Based on one 3-liter jar:

Tomatoes - 1.8 kg
Boiling water - 1.5 liters
Salt - 1 tablespoon
Allspice - 5 peas
Garlic - 3-4 cloves
Dill - 3 sprigs
Acetylsalicylic acid - 2 tablets

Put seasonings, washed tomatoes, aspirin tablets into sterilized jars, then pour boiling water over all this and roll up the jar.

Pickled tomatoes with aspirin

There is also a very simple and delicious recipe for tomatoes with aspirin.

How to cook:

Well-washed tomatoes are laid in three liter jars. Let's cut it there:

carrot slices,
. onion rings,
. bell pepper slices
. bunch of parsley,
. five small cloves of garlic.

Fill jars with tomatoes with boiling water, wait 15 minutes and drain the water. Next, in each jar we throw one tablespoon of sugar and salt, 5 aspirin tablets each. Fill with boiling water and immediately roll up the key with tin lids for the winter.

Which of the recipes for canned tomatoes with aspirin to prefer is up to you. Bon appetit to the whole family for the whole winter!

When it's time to start making vegetable preparations on winter season, then all housewives begin to choose the most interesting and delicious recipes for canning.

Most of all, we love to get delicious cucumbers and tomatoes out of jars in winter, and there are simply no number of ways to roll them. Having received a large harvest of delicious tomatoes, I want to use different variants their preservation. According to one of the proven recipes, you can cook tomatoes with aspirin for the winter.

Aspirin in cooking

Aspirin tablets can be purchased without problems at any pharmacy kiosk. And we used to use it as a remedy for headaches or toothaches. But one day, housewives decided to use it for canning vegetables instead of vinegar.

Aspirin (acetylsalicylic acid), due to its properties, does not allow bacteria and microorganisms to multiply, and also adds an unusual pleasant taste to vegetables and makes them crispy. Tomatoes with aspirin will not require you to spend a lot of money, and the final product will amaze you with its taste.

Aspirin, which has been produced since the 1950s, is now available in various forms and is included in other medicines. However, only the drug without various additives is suitable for use in cooking. It is important to remember that the use of aspirin in soluble form is strictly prohibited. We must not forget that aspirin is a medical drug that can cause side effects in humans.

How to use aspirin for preservation

To prepare tomatoes with aspirin, it is important to follow some general principles. For example, following prescriptions, you need to use tablets without gelatin shells, acetylsalicylic acid in powder form. The quantity is determined based on the volume of containers in which salting is carried out.

Aspirin is added to the brine only at the end, right before you start rolling. It is forbidden to bring the liquid with the drug to a boil.

And although the recipe for cooking tomatoes with aspirin raises many questions among housewives, one cannot ignore the fact that the result comes out very tasty, and the time-tested recipe will sparkle with new notes.

Harvesting tomatoes with aspirin

There are many recipes for canned tomatoes, and now we will get acquainted with the most popular of them.

The recipe below is so simple that even a novice housewife can follow it and cook excellent tomatoes with aspirin for the winter. And beautiful jars can be stored right in the apartment. For one 3 liter container we need:

cold way

There is another cold harvest of tomatoes. For him, we need a couple of kilograms of ripe elastic tomatoes, an onion, one bell pepper, a couple of cloves of garlic, celery greens. To begin with, all vegetables must be thoroughly washed, cut peppers, onions and celery, and together with tomatoes and dill, put in layers in a jar. Dissolve half a glass of salt, a glass of vinegar and 2 aspirin tablets in cold water and pour this mixture over vegetables. Close the jar with a lid and leave it for a few minutes in hot water. Tomatoes according to this recipe will be ready in a couple of months.

Recipe dry with salt

There is one more original way blanks of tomatoes with aspirin. There is no need to prepare the marinade this time, as the recipe calls for a dry method. Tomatoes will be cooked in their own juice and retain their beneficial properties to the maximum. However, you will have to take quite a lot of salt (for 10 kg of tomatoes, about a kilogram of salt). Put the tomatoes tightly in a tub of suitable size, after making punctures with a fork, sprinkle them with salt and add horseradish root and garlic. Put 2 aspirin tablets in a container and set oppression on the vegetables, but so that the fruits do not crack. In a month you will get a very tasty result.

Having tried various recipes for harvesting tomatoes with aspirin, you will definitely choose the best one and use it to please your loved ones.

So it's time to make preparations for the winter. In this regard, I will try to give my favorite recipes for preserves and pickles. Since the long-term preservation of tomatoes is the main task, salt, vinegar, citric acid, lemon juice or aspirin should be added to boiling water, which is poured into the fruits in a jar. Canning tomatoes with aspirin is quite popular, as many consider it a lesser evil for the body than vinegar. In addition, fermentation in jars can be regulated by the number of aspirin tablets, adding them at any time, which is also convenient by the way the jar is corked.

Pickled tomatoes, canned with aspirin

Based on five 3-liter jars, prepare:

Prepare the tomatoes - wash them well and dry them. Do the same with banks.

Another recipe "Tomatoes with aspirin" without boiling brine. You will need:

Tomatoes
Water
Salt - 1 tablespoon
Sugar - 2 tablespoons
Black pepper - 4 peas
currant leaves
cherry leaves
Dill
Garlic - 1 clove
Aspirin

Delicious canned tomatoes with aspirin for the winter

Based on one 3-liter jar:

Tomatoes - 1.8 kg
Boiling water - 1.5 liters
Salt - 1 tablespoon
Allspice - 5 peas
Garlic - 3-4 cloves
Dill - 3 sprigs
Acetylsalicylic acid - 2 tablets

Put seasonings, washed tomatoes, aspirin tablets into sterilized jars, then pour boiling water over all this and roll up the jar.

Tomatoes are one of the most delicious and healthy vegetables. Their daily use is the prevention of diseases of the heart and eyes, the formation of blood clots, reduces the risk of heart attacks and strokes. Tomatoes are rich in vitamin C and b-carotene, and they also contain a lot of potassium. Tomatoes are equally useful both fresh and canned. Rolling tomatoes is a great way to save some sunny summers and vitamins for the whole winter. There are many recipes for canning tomatoes, we offer one of the most delicious, simple and quick, which is given below.
Canned tomatoes with aspirin for the winter - recipe.

- 0.6 kilogram of tomatoes;
- a tablespoon of vinegar 6%;
- 0.5 liters of boiling water;
- a couple of peas of allspice;
- 2 cloves of garlic;
- a couple of sprigs of dill, parsley;
- one tablet of aspirin;
- two teaspoons of salt;
- two tea spoons of sugar;
- Bay leaf.
By the way, you can still look, for sure you will pick up something tasty.

Cooking

1. To prepare canned tomatoes with aspirin for the winter, select small and firm vegetables of any variety (so that they can fit whole in a jar). The main thing is that they are intact, without damage.

2. Before starting seaming, thoroughly rinse the tomatoes and dry them a little (you can spread them on a paper towel or napkin). Wash and coarsely chop the herbs. Peel the garlic, cut the large one in half.

3. For conservation, it is necessary to take only sterilized jars (hold over steam). At the bottom of the jar, carefully lay out the bay leaf, garlic cloves, sprigs of chopped herbs, allspice, an aspirin tablet.

4. Fill the jars with tomatoes (you need them to lie there tightly), put some more greens on top.

5. In a separate bowl, mix boiling water with vinegar, as well as sugar and table salt. Mix thoroughly until sugar and salt are completely dissolved. Pour the marinade into a jar. (For more spice, you can add a little cinnamon to the marinade)

6. Carefully roll up the lid of the jar (it must also be sterilized before use). After that, turn the jars upside down and cover with a towel. After the banks have cooled, you can turn back.

This "tomatoes with aspirin" recipe allows you to eat vegetables three weeks after canning. You can also enjoy delicious tomatoes all winter. Such tomatoes will be an essential treat on any holiday table. Bon appetit!
You may also be interested in

In the summer-autumn period, many housewives try to prepare as many home supplies as possible for the winter. To diversify the assortment of pickles, we offer a recipe proven by generations - tomatoes with aspirin.

Acetylsalicylic acid plays the role of an antibiotic, prevents the reproduction of pathogenic microorganisms, contributes to the preservation of canned seams and gives vegetables a peculiar flavor.

To create this original and beloved dish by many, you will need a minimum of effort and time, but the result will exceed expectations. And how nice it is to get a jar of such a bright snack in cold weather and treat your loved ones to it.

Pickled Tomatoes with Aspirin: Recipe

Let's take 10 liters of liquid, eight kilograms of fresh tomatoes, 10 aspirin tablets, granulated sugar (half a kilogram), three hundred grams table salt and vinegar 9% (500 ml).

According to your taste, you can take a bunch of dill, currant leaves, cilantro, horseradish, garlic and parsley.

Rinse the containers well, then sterilize them in a water bath together with the lids.

Tomatoes should be rinsed in running water, then tamp tightly into the container, alternating with herbs.

Dissolve tablets, salt, vinegar and sugar in boiling water, pour into jars, close with lids.

Store tomatoes with aspirin preferably in the basement or attic, where there is no direct sunlight.

cold way

One three-liter jar will require the following ingredients: two kilograms of strong tomatoes without flaws and damage, two heads onion, bell pepper, two cloves of garlic, aspirin tablets (2 pcs.), celery, dill, a glass of vinegar and half a glass of salt.

Wash vegetables thoroughly. We cut the onion into several parts, bell pepper - into slices, celery - arbitrarily.
Lay prepared vegetables in layers.
Stir salt, acetylsalicylic acid and vinegar in the liquid.
Pour the tomatoes with cold water with aspirin, close with clean lids and hold the containers in a bowl with hot water(A couple of minutes).
Consume after 60 days.

Pickled tomatoes for the winter with aspirin

For this recipe, you will need small tomatoes, preferably underripe. Too soft will crack and turn into porridge.

Take on a three-liter container: sweet pepper, bay leaf, carrot, peppercorns (4 pcs.), A clove of garlic, currant or raspberry leaves, coriander, parsley, dill, two aspirin tablets. For brine: one hundred grams of vinegar, granulated sugar (50 g), salt (two tablespoons).

First, prepare all the vegetables: wash, peel, cut. In a sterilized jar, we lay out all the listed products in layers, not forgetting about the tablets.

If you are a fan of spicy, then add a chili pepper. Boil water, add vinegar, salt and granulated sugar to it.

When the marinade has cooled down a bit, fill the jars to the top with it, roll up and rearrange the tomatoes with aspirin in the basement.

Assorted cucumbers and tomatoes

Take a kilogram of fresh vegetables, coarse salt (about 60 g), bay leaf (2 pcs.), Horseradish, peppercorns (5 pcs.), Dill, black pepper, five cloves of garlic, five cherry and currant leaves, a branch of bread, acetylsalicylic acid (3 tablets) and a liter of water.

When choosing cucumbers and tomatoes, carefully look at appearance. The main thing is that there is no damage on the vegetables, otherwise the jars will explode. Rinse all spices. Greens can be held in a cup with cold water from half an hour.

Cold-preserved tomatoes retain much more vitamins than tomatoes that have been processed with hot water.

Tomatoes are harvested in this way in jars, enamelware or wooden barrels.

It is best to take cream tomatoes or other fleshy varieties for this preparation. The fruits should be small, ripe, without visible damage. Green tomatoes are also harvested in a cold way.

Tomatoes are washed and several punctures are made around the stem. Greens, garlic, cherry or currant leaves are placed at the bottom of the pot or jar. Then the tomatoes are laid tightly, spices, granulated sugar and salt are poured, poured with cool water and vinegar is poured in. Close with plastic lids and put in the basement or refrigerator.

Pre-cooked and chilled brine is also used. To do this, sugar and salt are poured into the water, black pepper and other spices are added and brought to a boil. Then cool and fill them with tomatoes.

Cold-prepared tomatoes are delicious. Depending on the brine, they can be made spicy or lightly salted. The only disadvantage of harvesting tomatoes in a cold way for the winter is that they cannot be stored for a long time at room temperature, only in the refrigerator or cellar.

Recipe 1. A simple recipe for cold tomatoes for the winter

Ingredients

dense, ripe tomatoes;

under Art. a spoonful of 70% acetic acid and granulated sugar;

garlic - head;

dill umbrella and horseradish leaf;

3 leaves of cherry and currant.

Cooking method

1. We sort out the tomatoes, wash them and make several punctures with a fork near the stem.

2. We wash the jars with soda and let them dry. At the bottom of the glass container we lay out the horseradish greens and the dill umbrella. Next, lay out the tomatoes, layering them with currant leaves, cherries and garlic cloves.

3. Pour sugar and salt into the jar, fill it with cool, settled water, add vinegar and close with plastic lids.

4. We store jars of tomatoes in the refrigerator or cellar. You can use them in a month.

Recipe 2. Cold tomatoes for the winter with mustard

Ingredients

a kilogram of dense tomatoes;

30 g of fresh dill;

two leaves of cherry and currant;

3 pcs. bay leaf.

Brine

litere of water;

15 g of mustard powder;

70 g of granulated sugar;

7 black peppercorns;

Art. a spoonful of coarse rock salt.

Cooking method

1. For salting, take dense, unripe tomatoes. Rinse them, put them in a colander to drain excess moisture.

2. Wash the jars with soda, rinse and dry. Place the tomatoes in a dry glass container, shifting them with bay leaves, dill and cherry and currant leaves.

3. Pour water into the pan, dissolve salt and sugar in it, season with peppercorns, boil and add mustard. Cool the resulting brine completely and pour the tomatoes in jars already cold. Cover with plastic lids and place in a cool, dark place.

Recipe 3. Cold tomatoes for the winter "Real jam"

Ingredients

6 kg of dense tomatoes;

0.5 st. rock salt and sugar;

3.5 liters of settled water;

Art. vinegar;

two heads of garlic;

dried dill with umbrellas;

6 bay leaves;

9 aspirin tablets;

30 pcs. black allspice peas;

a couple of sprigs of celery.

Cooking method

1. Wash the tomatoes well. Rinse the celery and shake lightly. Free the garlic cloves from the husk.

2. Put two bay leaves, a pinch of allspice, two cloves of garlic, cut into 4 parts, dill and a branch of celery in the bottom of a clean glass container.

3. Pack the tomatoes tightly into the jars. Add 2 more cloves of garlic, celery and dill.

4. Pour water into the pan, add sugar and salt, pour in vinegar and mix until completely dissolved. Let the brine brew, and anger them with tomatoes in a jar. Add three aspirin tablets to each jar. Close them with plastic covers and put them in the basement or refrigerator.

Recipe 4. An old recipe for cold tomatoes for the winter

Ingredients

ripe tomatoes of fleshy varieties;

kilogram of sugar;

half a kilogram of salt;

5 g ground red pepper;

currant and horseradish leaves;

mustard seeds;

Dill seeds;

50 g of vinegar essence;

10 liters of water.

Cooking method

1. Boil the brine. Pour salt and granulated sugar into the water, add a currant leaf, red pepper, boil and cook for 10 minutes. Remove from heat, cool completely and add vinegar essence.

2. Place horseradish leaves, mustard seeds and dill seeds in a clean glass container. Then pack the tomatoes in tightly. Fill them with cooled brine and roll up with metal lids.

3. Put the jars in the cold. Tomatoes canned in this way can be stored for a couple of years.

Recipe 5. Cold green tomatoes for the winter

Ingredients

four kilograms of green tomatoes;

2 tbsp. l. table salt and 25 g of granulated sugar for each liter of water;

hot pepper pods - 6 pcs.;

greens and dill umbrellas;

garlic - head;

black peppercorns;

bay leaf - 5 pcs.

Cooking method

1. Wash the tomatoes, cut large fruits in half. Make punctures with a wooden skewer or toothpick near the stem. Disassemble the head of garlic into cloves, free them from the skin and cut into small pieces. Sort the greens, rinse and dry. Rinse the hot pepper and cut into thin rings.

2. Put a layer of tomatoes on the bottom of the enameled pan, mixing with garlic, spread greens with spices on top. Thus, lay all the tomatoes, while the last layer should be from herbs and spices.

3. Dissolve salt and sugar in cold water. Pour the tomatoes with the resulting brine so that it completely covers them. Cover and place in the basement or refrigerator.

Recipe 6. Cold-cured salted tomatoes for the winter

Ingredients

ten kilograms of tomatoes;

a large bunch of dill greens;

a small piece of horseradish root;

100 g of currant and horseradish leaves;

a head of garlic;

0.7 kg of rock salt.

Cooking method

1. Sort the greens, rinse them under running water and lay them on a paper towel to dry a little. Take firm, ripe tomatoes small size and rinse well. Peeled horseradish root cut into plates.

2. Send the jars washed with soda to the oven for sterilization. Put the greens and horseradish root in a dry glass container. Fill jars tightly with tomatoes, and put greens on top.

3. Dissolve the salt in the water and pour the tomatoes with the resulting solution so that they are completely immersed in the brine. Cover the jars with boiled nylon lids and leave them for three days so that the tomatoes acquire the necessary taste. Store jars in the basement or refrigerator.

Recipe 7. Cold tomatoes for the winter

Ingredients

ten kilograms of tomatoes;

10 liters of filtered water;

rock salt - one and a half glasses;

mustard - 50 g;

a head of garlic;

two large bunches of fresh dill;

25 g of tarragon and horseradish leaves;

100 g cherry leaves;

20 g black peppercorns.

Cooking method

1. Rinse the tomatoes well and pierce them in several places with a wooden skewer near the stem. Disassemble the garlic into slices, peel them from the husk and cut into thin plates. Sort the greens and rinse well under running water. Cut the horseradish leaves into 10 cm pieces. Transfer the greens to a bowl and sprinkle with mustard powder.

2. Put the greens on the bottom of a clean, dry enameled pan, put the tomatoes tightly on it, layering with sheets of horseradish, and cherries. At the end, lay out the greens and cover with gauze.

3. In cold, filtered water, dissolve the salt, and pour the tomatoes with this brine. Place a flat dish on top and place a weight on it. Leave the tomatoes at room temperature for a week. Then put the pan in the basement.

Tomatoes will be ready in a month and a half.

Recipe 8. Cold tomatoes for the winter with honey

Ingredients

one and a half kilograms of tomatoes;

5 st. spoons of honey;

100 ml of lemon juice;

sea salt - 5 g;

4 cloves of garlic;

green cilantro and basil

half a chili pepper;

60 g olive oil.

Cooking method

1. Wash the tomatoes well and make shallow cross cuts. Dip the tomatoes in boiling water for a few seconds, then drain the water and remove the skin with a sharp knife. Sprinkle the peeled tomatoes with coarse salt, and leave for a while until the salt melts.

2. Peel the garlic and chop with a knife. Grind cilantro in the same way as garlic. Chili pepper cut into thin rings. Remove the leaves from the basil and chop finely. Mix lemon juice with honey.

3. We put the tomatoes in a prepared jar, sprinkling with garlic, chili peppers and herbs.

4. Add the juice from the tomatoes to the lemon-honey sauce and mix, add olive oil and pour the marinade over the tomatoes. Soak the tomatoes at room temperature for a couple of hours, then put them in the refrigerator or basement. Make sure the marinade completely covers the tomatoes.

Recipe 9. Cold tomatoes for the winter with sweet peppers

Ingredients

ripe, dense tomatoes;

6 sweet peppers;

3 pcs. hot pepper;

200 g of peeled garlic;

a bunch of dill, celery, parsley and cilantro.

Marinade

a glass of salt, vinegar and granulated sugar;

a pinch of black peppercorns;

three bay leaves.

Cooking method

1. Pour granulated sugar and salt into the water, season with black pepper and bay leaf, send to the fire and boil. Boil for a couple of minutes, then pour in the vinegar and cool.

2. Sort and wash greens and tomatoes. Rinse sweet and bitter peppers, remove seeds and cut into large cubes. Peel the garlic cloves. Place vegetables and herbs in a blender and grind until smooth. Divide the herb mixture evenly into clean, dry jars.

3. Fill the jars tightly with ripe, strong tomatoes and pour over the chilled marinade. We close with boiled plastic lids and place the jars in a dark, cool place. A month later, tomatoes can be eaten.

Recipe 10. Cold tomatoes for the winter with carrots

Ingredients

ten kilograms of ripe, dense tomatoes;

kg of carrots;

fresh dill;

two heads of garlic;

bay leaf and ground red pepper;

half a kilo of salt.

Cooking method

1. Wash small, hard tomatoes, do not remove the stalks. Peel the carrots, rinse and grate on a large segment of the grater. We sort out the dill and rinse. Free the garlic from the husk, and cut into thin plates.

2. At the bottom of a clean enameled bucket, put dill, bay leaf, garlic and sprinkle with red pepper. Spread the tomatoes, layering them with grated carrots and garlic. Spread the greens on top.

3. In cold, settled water, dissolve the salt and pour the tomatoes with the resulting brine so that it completely covers them. Place oppression on top. Store tomatoes in a dark, cool place.

For harvesting in a cold way, take only tomatoes of the same ripeness and shape.
You can harvest tomatoes in a cold way in a glass container, an enameled bucket or pan, as well as in wooden tubs.
Do not mix when preserving different varieties tomatoes.
To prevent the tomatoes from bursting, the fruits are pierced with a wooden skewer or a toothpick near the stem.
When canning tomatoes in a cold way, it is very important to wash the greens and vegetables thoroughly so that the workpiece does not deteriorate ahead of time.
The brine can be made cold, or you can boil it, cool it, and only then pour tomatoes over it.