Pickled tomatoes with citric acid for the winter. Canned and pickled tomatoes with lemon sourness

Many people do not like the taste of vinegar in pickled vegetables. Looking to replace vinegar with something, I came across an interesting recipe for the winter - pickled tomatoes with citric acid. Now this is one of my favorite winter recipes. Tomatoes are tasty, moderately sweet and sour and very fragrant, because the bouquet of fragrant herbs - dill, tarragon, horseradish - is not clogged with vinegar, and citric acid has a neutral taste.

Ingredients for one can of 1.5 liters:

• Tomatoes - 1 kg (about as much as I got into the jar)
• Garlic - 5-6 cloves.
• Horseradish leaves - 2 small leaves
• Dill - 2 umbrellas
• Tarragon - 1 small sprig
• Allspice peas - 6 pcs.
• Carrots - ½ pcs.
• For marinade:
• Water - 1 l.
• Salt - 1 tbsp. with a slide
• Sugar - 3 tablespoons with a slide
• Citric acid - 1 tsp with a slide

How to cook pickled tomatoes with citric acid for the winter:

I closed the tomatoes in a 1.5-liter jar. Cans of 2 liters or 3 liters are also perfect.

I prepare all the ingredients for filling the jar. I wash the greens in running water. If necessary, I cut it (I cut horseradish leaves to make it easier to put in a jar). I peel the garlic, peel the carrots and cut them into slices.

I take tomatoes only dense, whole, without damage, cracks, etc. I wash them thoroughly. I prick each tomato with a skewer in the place of the stalk (not deep). This is necessary so that the tomatoes do not burst when I pour them with boiling water.

Preparing the jar and lid. I closed the tomatoes in a jar with a screw cap. I wash the jar and lid thoroughly with the addition of baking soda. Cover the lid with boiling water. I don’t sterilize the jar, as I will pour boiling water over the tomatoes several times. This will be enough for sterilization.

At the bottom of the jar I put horseradish leaves (half), tarragon sprigs, one dill umbrella, sliced ​​​​carrots, garlic, allspice peas.

Then I fill the jars with prepared tomatoes. Tomatoes should be laid as tightly as possible, but in no case should they be squeezed so that they do not crack.

I put the second dill umbrella and the remaining horseradish leaves on top.

After the set time, I drain the water into the sink (we will not need it). By this moment, I boil water in the kettle again and after I drained the first water from the jar, I immediately pour boiling water again. I leave the jar again for 15 minutes.

I'm making a marinade. Pour water into the pan, add salt, sugar and citric acid. I put it on the fire and bring it to a boil (stir so that everything dissolves well).

After I drained the water from the jar, I immediately pour the tomatoes with boiling marinade. I close the jar with a lid.

I turn the jar over and wrap it up, leave it to cool completely.

Cooled jars are traditionally stored in a cool dark place.

It is better to try such tomatoes not earlier than in a month, so that they have time to marinate with citric acid, spices and herbs. Bon appetit!

It is most convenient to roll tomatoes with citric acid for the winter in liter jars. If you are used to canning in large containers, then proportionally increase the amount of the ingredients below. The marinade is enough to fill a 3-liter jar or 3 jars of 1 liter each.

In the recipe, I will preserve tomatoes in liter jars without sterilization, using the double filling method - once I steam the vegetables with clean boiling water, and then pour the marinade with spices and citric acid. If you cook in a 3-liter jar, then I recommend filling it three times (1 - with clean boiling water and drain the water into the sink; 2 - with clean boiling water and drain the water into the pan; 3 - based on the water drained into the pan, prepare the marinade), then tomatoes will warm up properly throughout the volume, which means they are guaranteed to reach the next harvest. If you do not violate the cooking technology, then conservation will be perfectly stored not only in the cellar, but also in apartment conditions.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 3 cans of 1 liter

Ingredients

per 1 liter jar

• tomatoes - about 700 g
• bell pepper - 2-3 pieces
• garlic - 2 teeth
• dill - 4 sprigs
• black peppercorns - 4 pcs.
• bay leaf - 1/4 part

Ingredients for the marinade (enough for 3 jars of 1 liter)

• water - 1.5 l
• salt - 1 tbsp. l. with a slide
• sugar - 3 tbsp. l. with a slide
• citric acid - 1 tsp.

How to cook pickled tomatoes with citric acid

For canning, I always select dense and whole tomatoes, without damage. I wash and prick each fruit with a toothpick in the stalk area - due to this procedure, the tomatoes will retain their integrity, they will not burst from boiling water.

Prepare containers and lids. You can use jars of any size - from 1 to 3 liters. I thoroughly wash the jars with soda and sterilize, pour boiling water over the lids. At the bottom I put sprigs or umbrellas of dill, peeled and chopped garlic, as well as black peppercorns and a piece of bay leaf. If desired, you can also add a ring of hot pepper, horseradish leaf and currant.

I fill jars with prepared tomatoes. Between them I put a couple of strips of sweet bell pepper - it will give the workpiece a pleasant aftertaste. I tamp the vegetables tightly, but without pressing, so that they retain their integrity. On top, you can additionally decorate with a sprig of dill.

Next, I bring water to a boil (without additives). I pour tomatoes in jars with boiling water, cover them with lids, wrap them in a blanket and leave them in this form for 15 minutes to evaporate. In the meantime, I am preparing a marinade for tomatoes with citric acid: I combine salt, sugar and lemon, pour water and boil for 2-3 minutes.

I fill jars with boiling marinade and cork. I turn the container upside down. I wrap it tightly with a blanket and leave it for 1 day until it cools completely.

Canned tomatoes turn out tasty, moderately sour, and most importantly very fragrant, because citric acid, unlike vinegar, has a neutral taste. You can store the workpiece both in the cellar and in apartment conditions, away from radiators and sunlight. Shelf life - 1 year.

To make conservation not only very tasty, but also useful, you need to pay attention to tomato recipes with citric acid with photos. As a matter of fact, these cooking options are practically no different from others, only we will not use vinegar, as usual, but citric acid.

The thing is, these ingredients contribute to the creation of an acidic environment in the jar, in which all microbes die, respectively, preservation is stored for a long time. This is the main secret, but they have their advantages, and they consist in the usefulness of this pickling option.

Most often, when we do involve adding a certain amount of table vinegar to the marinade, this is always written in the recipe. In some cases, you probably paid attention to this, they advise adding aspirin, but we insist on citric acid.

Let's see: which of the options is the most acceptable if you are worried about the health of your loved ones? Aspirin is a medicine, it is able to create an acidic environment (after all, its scientific name is acetylsalicylic acid), however, during long-term storage, phenolic compounds appear in such preservation, which are poisonous to the human body. Based on this, it is safe to say that such pickled tomatoes can lead to irreversible consequences in your stomach. First of all, the intestines suffer, the work of the liver and pancreas is also disrupted. In addition, if you constantly eat such a product, then the body will develop an increased sensitivity to this drug, and if you try to take it for medical purposes, you risk getting an allergic reaction.

Table vinegar is also not at all useful for the body, and is completely contraindicated in diseases of the gastrointestinal tract. Ingestion of acetic acid induces active secretion of saliva, excites the pancreas and stomach, irritates the kidneys and liver. Vinegar should not be allowed in the diet of people suffering from gastritis with high acidity, ulcers, obesity, hypertension, diabetes, liver and kidney diseases. But healthy people should not abuse foods pickled in this way.

But citric acid can be attributed to natural preservatives, by the way, you can use lemon juice. This ingredient should be added instead of vinegar, it is sold in powder form in every supermarket.

They will allow you to make preservation with a softer marinade than vinegar, which will irritate the gastric mucosa less. The norm is to add a teaspoon of acid per liter of brine.

By the way, you can also use natural apple cider vinegar, which has a lot of potassium, and it is necessary for the normal functioning of the cardiac system and blood vessels. That's just to distinguish it from the simple flavored vinegar, which can often be found on the shelves. Many housewives make their own apple cider vinegar to ensure the healthiest products for their family.

Tomato recipes with citric acid with photos

Recipes tomato with citric acid won't raise any questions. First you need to prepare all the ingredients - this is one and a half kilos of tomatoes, a small carrot, hot pepper, bell pepper, a head of garlic, cherry leaves, dill, currant leaves, a couple of allspice peas, two tablespoons of sugar, a spoonful of salt, a teaspoon of citric acid (with slide). These products are enough to prepare one three-liter jar.

First you need to put carrot rounds, dill on the bottom, put tomatoes on top, slices of bell pepper, you can add a piece of bitter pepper. Add a few cloves of garlic, they can also be cut into plates so that it gives off its taste better.

Top it is necessary to lay cherry and currant leaves, dill sprigs. Pour in boiling water. Let stand for 5 minutes, pour into a saucepan and prepare the brine. For one and a half liters of water, add two tablespoons of sugar, a spoonful of salt. Boil the brine. Pour citric acid into each three-liter jar - a teaspoon with a slide. Then pour in the hot marinade. Roll up (the lids should also be boiled for a couple of minutes).

Recipes tomato with citric acid

You will like our recipes tomato with citric acid, because we suggest you add unusual ingredients to jars, such as beets, as shown, or mustard seeds. You will need one and a half kilos of tomatoes, one onion, bell pepper, three cloves of garlic. The greens are needed like this: three dill umbrellas, three currant leaves. You also need to take a bay leaf, black peppercorns, one and a half tablespoons of salt, three tablespoons of sugar, a teaspoon of lemon, one and a half liters of water for brine.

Put greens on the bottom of the jar, then washed tomatoes with slices of sweet pepper and onion rings, add mustard seeds to taste. Put a spoonful of lemon in each jar. Boil the marinade and pour it into a jar. Roll up. By the way, if you think how it can be cooked, it allows for the replacement of ingredients, including, you can replace vinegar with lemon.

Recipes tomato with citric acid may involve additional sterilization, after filling the jars with marinade.

It's time to roll tomatoes for the winter with citric acid. Therefore, hostesses should take up the study of harvesting methods and the choice of a recipe. To make things a little easier, here are a few options. How to roll up tomatoes for the winter? Recipes with citric acid are popular among those who do not like vinegar. After all, such a component can cause problems with the gastrointestinal tract.

First recipe

How to roll up tomatoes for the winter so that they turn out fragrant and sweet and sour? This method of harvesting takes much more time, but the result promises to be amazing. The ingredients listed below are for two liter jars:

• dense tomatoes;
• four leaves of currant;
• four umbrellas of dill;
• one sheet of horseradish;
• six peas of black pepper;
• four cloves;
• four to six cloves of garlic;
• one carrot;
• one bell pepper.

For the marinade you will need:

• one liter of water;
• one st. l. salt;
• three st. l. Sahara;
• one tsp citric acid.

Cooking

After the jars have been washed and sterilized, you can proceed directly to harvesting tomatoes. To begin with, put currant leaves in each jar, and after them add dill and garlic. Next comes the turn of carrots, but first it must be cut in half, and then put two slices of bell pepper. Then it is followed by a turn of cloves and peppercorns.

Vegetables also require some preparation, in addition to washing them, each of them must be pierced with a fork or skewer. And only after that lay them out in banks. After that, pour boiling water over the tomatoes and set them aside for a while, having previously covered them with lids.

About 15 minutes later, start preparing the marinade. To do this, you need to boil water in a saucepan and add salt to it, and then put sugar and citric acid. Mix thoroughly and boil the brine.

When it is ready, drain the water from the jars and pour the boiled brine over the tomatoes. Then you need to cover them with lids and roll them up. And at the end, turn the jars upside down and cover them with a blanket until they cool completely.

Second option

The next way with citric acid is simple and will not take you much time, but in the end you will get deliciousness for the whole family. The number of products needed for harvesting is calculated on a three-liter jar. So, you will need:

• tomatoes;
• five st. l. Sahara;
• three tsp salt;
• two tsp citric acid;
• two cloves of garlic;
• three bay leaves;
• five peas of black pepper;
• parsley.

Cooking process

First you need to wash the jars and lids with soda, and also sterilize them. Next is the turn of tomatoes and greens - they also need to be washed thoroughly and it is advisable to let them dry a little. Then, when everything you need is prepared, start filling the jars, starting with garlic. Follow it with black pepper, bay leaf and parsley. And on top lay the tomatoes, after which you pour everything with boiling water.

Let stand for 15 minutes, after which it is necessary to drain the water into the pan and add a little more water (about 30 ml per jar). Next you need to add salt, then a turn of sugar and citric acid. Then boil the resulting mixture and pour the brine into the jars so that it spills over the edge. This is necessary to sterilize the neck of the jar. Roll them up with lids, then turn them upside down and wrap them in a blanket, and then leave to cool completely.

Third option

Consider another uncomplicated way of how you can roll up with citric acid. To do this, you will need the following products (for one jar):

• two sprigs of parsley;
• one bell pepper;
• three cloves of garlic;
• tomatoes;

For the marinade you will need (per liter of water):

• one st. l. Sahara;
• one st. l. salt;
• black peppercorns;
• lemon acid.

Cooking

Put parsley in sterilized jars, followed by bell peppers, cut into quarters, and then tomatoes. All this is poured with boiling water and set aside for 5 minutes. Then you need to drain the water and re-fill with another portion of boiling water. After again, leave 5 minutes to stand aside, after this time, drain the water.

Put garlic in jars and pour marinade over tomatoes. Then add citric acid (based on one liter jar, you will need a little of it, on the tip of a knife). Immediately close the jars and, turning them upside down, wrap them in a blanket and let them cool completely.

Conclusion

Every housewife closes tomatoes for the winter. Recipes with citric acid are suitable for those who are allergic to vinegar or who simply do not like to add it to preparations. All of the above methods of pickling will be able to perform even a beginner in the field of cooking. After all, each of them is simple and interesting in its own way.