Tomatoes marinated in apple juice for the winter – the most delicious recipe!
During harvest time, you might want to not only preserve fruit for the winter using your favorite traditional recipes, but also treat your loved ones to some new delicacies. We're sharing a recipe for pickled tomatoes with a piquant flavor.
Tomatoes marinated in apple juice for the winter
Ingredients
- 2 kg small or medium-sized tomatoes
- 8 pcs. a pot of allspice
- 8 pcs. black peppercorns
- 6 pcs. carnations
- 4-6 pcs. garlic
- 4 pcs. bay leaf
- 1 l apple juice (made from 2 kg of apples)
- 1-2 tbsp vinegar 9%
- 2 tbsp Sahara
- 2 tbsp coarse salt
Instructions
- Prepare the tomatoes: wash them thoroughly under running water and pierce each fruit with a toothpick to the middle or deeper.
- Squeeze juice from 2 kg of apples or use ready-made juice (store-bought is not recommended).
- Wash and sterilize two 1.5-liter jars in the oven at the lowest temperature. Boil the lids in water, remove them, and dry them with the back side up on a paper towel.
- Place cloves, garlic, peppercorns, and bay leaves at the bottom of the jars. Pack the tomatoes tightly, shaking the jars occasionally but not too tightly.
- Add salt and sugar to the juice. Bring the juice to a rolling boil in the pan and carefully pour into jars.
- Cover the jars with lids and place them in a container for sterilization.
- For 1.5-liter jars, sterilize for 15 minutes after the water in the pan comes to a boil. If the tomatoes are stored in 3-liter jars, the sterilization process should be extended to 25 minutes. Add vinegar 5–10 minutes before the end of sterilization.
- We roll up the jars with metal lids. Turn them over and wrap them up.
Note
Cooking tips
With these ingredients, tomatoes in apple juice can be prepared without sterilization, but then before pouring in the boiling juice, a preliminary step of pouring boiling water and holding for 15 minutes is required.
It is believed that thanks to sterilization, tomatoes are salted more evenly and quickly, and the taste becomes uniform throughout the entire size of the fruit.
Notes:
- Depending on the size of the fruit, you may need more or less juice.
- If adding vinegar is undesirable, it can be omitted, since the juice already contains acid, and sterilization ensures the reliability of preservation.
- Depending on the taste of the juice and personal preference, the amount of salt and sugar can be reduced.
You can be sure that not only will every single tomato be eaten in these preserves, but every last drop of juice will be sipped. During the cooking process, it acquires a unique, spicy flavor.
