Tomatoes with celery for the winter without sterilization
I suggest making pickled tomatoes with celery for the winter. This recipe requires no sterilization, and it doesn't include the usual dill or parsley, but it does include herbs, horseradish root, and celery sprigs. These spices pair perfectly with each other; each has a rich, full-bodied flavor and unique aroma. For a spicy kick, you can add a slice of chili pepper or a few rings of capsicum to each jar.
It's best to use medium-sized tomatoes so they're easy to remove from the jars. The variety is up to you, but keep in mind that thin-skinned tomatoes can burst when steeped in boiling water, so prick them with a toothpick on one end (where the stem was attached).
Ingredients for a liter jar of tomatoes:
- tomatoes – 500-600 g;
- celery sprigs – 2-3 pcs;
- horseradish root – 2-3 rings;
- hot peppers – 1-2 rings;
- peppercorns – 4-5 pcs;
- garlic – 3 cloves (chopped);
- horseradish leaf – 1-2 pieces.
Marinade:
- water – 1 liter;
- coarse rock salt – 1 tbsp;
- sugar – 2 tbsp;
- vinegar 9% - 50 ml.
How to cook tomatoes with celery
Choose medium-sized, firm, fleshy tomatoes with no blemishes. Slightly underripe tomatoes are fine, but this option is best for thin-skinned tomatoes – they'll better withstand being drenched in boiling water without cracking. Remove the stems and wash the tomatoes thoroughly.
Place the celery leaves, cut into small pieces, into the jar. Add a piece of horseradish leaf. Add hot and allspice peppers, sliced garlic cloves, and a peeled horseradish root. Two or three rings, 1.5-2 cm wide, are enough for a liter jar.
Pack the tomatoes tightly, shaking the jar. Place the larger ones on the bottom and the smallest on top. Pour boiling water into the jars in a thin stream, cover with lids, and let them heat evenly for 15 minutes.
To make the marinade rich, we'll use the drained tomato water. Strain the water into a saucepan and add vinegar.
Add salt and sugar. Place the marinade over high heat to keep the tomatoes warm in the jars.
Pour the boiling marinade into the jars, filling each one to the brim. Seal with lids, turn the jars on their sides or onto the lids, and wrap them tightly.
Let the jars of tomatoes cool slowly, then store them in a pantry or cupboard. Happy canning!
