Tomatoes with aspirin for the winter. Tomatoes with aspirin for the winter - recipes amaze with their simplicity and deliciousness Tomato without cooking with salicylic acid

But this winter, my husband’s mother treated us to canned tomatoes. They were very tasty and aromatic, so of course I immediately asked for the recipe. And he really surprised me - it turned out that my mother-in-law was storing tomatoes with aspirin for the winter.

Moreover, the whole process is very simple and quick: you just need to prepare the tomatoes and spices, add aspirin, pour hot marinade over everything - and you can close the jars. Yes, yes, all this - without tedious sterilization or multiple fillings. Well, I tried the result - it’s just wonderful, you can believe me. So if you want to eat moderately spicy, moderately sweet tomatoes with aspirin for the winter, then I will be happy to share the recipe with you.

Ingredients:

• tomatoes (choose thick-skinned varieties)
• garlic
• dill umbrellas
• Bay leaf
• 3 aspirin tablets per 3 liter jar
• 2 aspirin tablets per 2 liter
• 1 aspirin tablet in a liter jar

Marinade:

• 2.5 liters of water
• 100 ml 9% vinegar
• 200 g sugar
• 100 g salt

How to prepare tomatoes with aspirin for the winter:

For this type of preservation, we select small, dense, fleshy tomatoes with thick skin, preferably the “cream” variety. We choose tomatoes with intact skin, not crushed. Wash tomatoes with cold water.

Peel the garlic and wash it. We also rinse the dill umbrellas with cold water and place them on paper towels to remove excess moisture.

We sterilize the jars in advance in any way convenient for you, boil the lids for 4-5 minutes. Place an umbrella of dill, garlic, and bay leaf at the bottom of the jars.

Then we lay out the tomatoes, trying to fill as much free space as possible without crushing the tomatoes.

Grind aspirin (acetylsalicylic acid) tablets into powder.

Pour aspirin powder into jars of tomatoes.

Pour water for the marinade into the pan, add sugar and salt. Bring the water to a boil over high heat, stir until the sugar and salt are completely dissolved. Pour vinegar into the marinade and turn off the heat. Pour boiling marinade into jars of tomatoes.

Cover with lids and seal tightly - roll or screw. We turn the closed jars over.

And we wrap the jars with a blanket. Leave it like this for a day, until it cools completely.

How I can preserve tomatoes for the winter.
I roll whole tomatoes in two ways.

1) "Sweet tomatoes."
Don't let this name (sweet) confuse you. In fact, tomatoes and pickle are very, very tasty. The sugar in this marinade adds a piquant flavor.
The recipe is designed for a 3-liter jar.
Put in the jar:
1 clove of garlic,
1 bay leaf,
1 pod of hot pepper,
10 peas of allspice black pepper.
Pour boiling water over it for the first time. Cover with a lid and let stand for 20 minutes. Drain into a saucepan, add 2 tbsp. l. (with a small slide) salt and 5 tbsp. l. Sahara. Boil, add 1 tsp. vinegar essence and pour over the tomatoes. Roll up, turn over, wrap.

2) "Classic tomatoes."
Everything is the same as written above, only the marinade is different.
Marinade: add 1 tbsp to the drained water from the jar (usually 1.5 liters). l. salt, 2 tbsp. l. sugar, 1 tsp. ux. essences.
I put small tomatoes in small jars and then use them to decorate salads.

3) Tomato juice, tomato paste.
Pass the tomatoes through a juicer. If we make juice, then per bucket of juice - 150 grams of salt. Boil for 15 minutes, pour into jars, roll up, turn over, wrap. If you make tomato paste, then add about 100 grams of salt per bucket of juice. and boil until the volume is reduced by half.

This is the thick juice obtained from a Rio Grande tomato.

4) Frozen tomato juice.
Last year I tried freezing fresh tomato juice for the first time. I put the tomatoes through a juicer and added salt. Fresh juice was poured into plastic bottles and into the freezer.
P.S. Defrosted in winter - excellent fresh tomato juice. It's a pleasure to drink.

5) Frozen tomatoes.
This is how I freeze tomatoes. I cut them into rings (across the tomato) 5 mm thick, put them in trays and in the freezer. Then I put it in a bag.

In winter, these tomatoes are very good in a salad with fresh cabbage.
In this salad, only the cabbage is fresh, and the tomatoes, cucumbers, dill and green onions are all frozen.
A small nuance: When the tomato melts a little, remove the skin from it (it comes off very easily, like a film) and cut into a salad.

The bulk of our tomatoes are processed from the Rio Grande variety.
Tomatoes weighing 120-150 grams, strong, meaty. Very good for tomatoes and for whole canning.
Bottom row of boxes are Rio Grande tomatoes.

This is how Rio Grande looks against the backdrop of the large-fruited Orange and Striped tomatoes.
By the way, orange tomatoes are used to make lecho. The salad is very beautiful (sunny golden) and tasty.

6) Fresh tomato.
I seal fresh tomatoes (I don’t cook them) for the winter in both jars and bottles.
I preserve it with salicylic acid.

Wash the tomatoes, cut them, grind them in a meat grinder. For one bucket of finished tomato you need 150-170 grams of salt and 1 tbsp. l. salicylic acid. Since salicylic acid has the consistency of “airy” snow, it is problematic to dissolve it in large volumes. Therefore, pour the tomato into a smaller bowl (I have a liter mug) and pour salicylic acid into it. Grind the acid with a spoon until completely dissolved and pour into a bucket of tomatoes. Mix well and pour into clean jars, roll up the lids, which were previously scalded with boiling water. I also seal fresh tomatoes in half-liter glass bottles. I don’t fill the bottles to the top by 5-7 mm. and I fill this space with sunflower oil. I close with screw-on lids.

In winter I use fresh tomato as a hot sauce for meat. I add ground garlic and ground red pepper to the tomato.
Now I have started to make it easier. I buy “Chili” sauce (200 g bottle) - it’s a spicy, hot sauce and dilute it with half a liter of tomato. The result is a hot, piquant sauce. An irreplaceable addition to barbecue.

In addition, I make horseradish filling with fresh tomatoes. I grind the horseradish in a meat grinder and dilute it with fresh tomato. Right jar. I fill it in a 1:1 ratio. It turns out to be a very thick horseradish porridge. I store it in the refrigerator. Subsequently, 1 tbsp. l. I dilute this porridge with half a liter of tomato and the horseradish sauce is ready for use. Horseradish can also be diluted with mayonnaise. But this is already straight for food. Left jar.

7) Green tomato salad.

Green tomatoes. How often we don’t know where to put them, and, in general, what good can be done from them. But this is the best salad I prepare for the winter. It goes both as an addition to a side dish and as an absolutely independent dish. AND THE GREENER THE TOMATOES, THE TASTIER THE SALAD.

Recipe:
1.5 kg. green tomatoes
0.5 kg. bell pepper,
0.5 kg. Luke,
0.5 kg. carrots,
300 gr. sunflower oil,
70 gr. ux. acids (6%),
100 grams of sugar,
1 head of garlic,
6 teaspoons salt (without top),
dill - greens (bunch) or ground seeds (2 tsp).

Cut the tomatoes, add all the salt and let it brew for 10-12 hours. Then drain (pour out) the water.
Add oil to these tomatoes, chop onions (can be green or onions), bell peppers, carrots. Carrots should be cut into thin slices. I chopped it on a shredder. Mix everything and set to cook. Cook for 30 minutes covered. At the end of cooking, add crushed garlic, vinegar, dill. Place into clean jars, roll up the lids (pre-scald the lids with boiling water and wipe dry), turn over and wrap.

From this amount of products you get 5 jars (500 grams) of salad.

And finally - an appetizer of fried tomatoes with eggs.

Bon appetit and light spins everyone.

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

Tomatoes are prepared in this way in jars, enamel dishes or wooden barrels.

It is best to use cream tomatoes or other meaty varieties for this preparation. The fruits should be small, ripe, without visible damage. Green tomatoes are also prepared using the cold method.

The tomatoes are washed and several punctures are made around the stalk. Place herbs, garlic, cherry or currant leaves at the bottom of the pan or jar. Then the tomatoes are placed tightly, spices, granulated sugar and salt are added, cool water is poured in and vinegar is poured in. Cover with plastic lids and place in the basement or refrigerator.

Pre-cooked and cooled brine is also used. To do this, pour sugar and salt into the water, add black pepper and other spices and bring to a boil. Then cool and pour it over the tomatoes.

Cold prepared tomatoes turn out very tasty. Depending on the brine, they can be made spicy or lightly salted. The only disadvantage of preparing 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;

according to Art. spoon 70% acetic acid and granulated sugar;

garlic - head;

dill umbrella and horseradish leaf;

3 leaves each of cherry and currant.

Cooking method

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

2. Wash the jars with soda and let them dry. Place horseradish greens and an umbrella of dill on the bottom of the glass container. Next, lay out the tomatoes, layering them with currant leaves, cherry leaves and cloves of garlic.

3. Pour sugar and salt into a jar, fill 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 after a month.

Recipe 2. Cold-process tomatoes for the winter with mustard

Ingredients

kilogram of dense tomatoes;

30 g fresh dill;

two leaves of cherry and currant;

3 pcs. bay leaf.

Brine

liter of water;

15 g mustard powder;

70 g granulated sugar;

7 black peppercorns;

Art. a spoonful of coarse rock salt.

Cooking method

1. For pickling, take firm, unripe tomatoes. Rinse them and place in a colander to drain excess moisture.

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

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

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

Ingredients

6 kg of dense tomatoes;

0.5 tbsp. 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 celery sprigs.

Cooking method

1. Wash the tomatoes well. Rinse the celery and shake lightly. Remove the peel from the garlic cloves.

2. Place two bay leaves, a pinch of allspice peas, two cloves of garlic, cut into 4 parts, dill and a celery branch on 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 stir until completely dissolved. Let the brine brew and add it to the tomatoes in the jar. Add three aspirin tablets to each jar. Cover them with plastic lids and store 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 vinegar essence;

10 liters of water.

Cooking method

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

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

3. Put the jars in the cold. Tomatoes canned 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 stalk. Separate the head of garlic into cloves, remove the skin and cut them into small pieces. Sort the greens, rinse and dry. Rinse the hot pepper and cut into thin rings.

2. Place a layer of tomatoes on the bottom of an enamel pan, stirring with garlic, and place herbs and spices on top. Thus, place all the tomatoes, while the last layer should be of herbs and spices.

3. Dissolve salt and sugar in cold water. Pour the resulting brine over the tomatoes until they are completely covered. Cover with a lid and place in the basement or refrigerator.

Recipe 6. Cold salted tomatoes for the winter

Ingredients

ten kilograms of tomatoes;

a large bunch of dill;

a small piece of horseradish root;

100 g each of currant and horseradish leaves;

head of garlic;

0.7 kg rock salt.

Cooking method

1. Sort through the greens, rinse them under running water and place on a paper towel to dry slightly. Take small, firm, ripe tomatoes and rinse well. Cut the peeled horseradish root into slices.

2. Place the jars washed with soda into the oven for sterilization. Place the herbs and horseradish root in a dry glass container. Fill the jars tightly with tomatoes and place the herbs on top.

3. Dissolve salt in water and pour the resulting solution over the tomatoes 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 desired taste. Store jars in the basement or refrigerator.

Recipe 7. Cold-process tomatoes for the winter

Ingredients

ten kilograms of tomatoes;

10 liters of filtered water;

rock salt - one and a half glasses;

mustard – 50 g;

head of garlic;

two large bunches of fresh dill;

25 g each 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 stalk. Separate the garlic into cloves, peel them and cut them into thin slices. Sort the greens and rinse well under running water. Cut the horseradish leaves into 10 cm pieces. Place the greens in a bowl and sprinkle with mustard powder.

2. Place the greens on the bottom of a clean, dry enamel pan, place the tomatoes tightly on it, layering with leaves of horseradish, and cherries. At the end, lay out the greens and cover with gauze.

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

The tomatoes will be ready in a month and a half.

Recipe 8. Cold-process tomatoes for the winter with honey

Ingredients

one and a half kilograms of tomatoes;

5 tbsp. spoons of honey;

100 ml 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-shaped cuts. Place 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 has melted.

2. Peel the garlic and chop it with a knife. Chop the cilantro in the same way as the garlic. Cut the chili pepper into thin rings. We tear off the leaves of the basil and finely chop them. Mix lemon juice with honey.

3. Place the tomatoes in a prepared jar, sprinkle with garlic, chili pepper and herbs.

4. Add the juice from the tomatoes to the lemon-honey sauce and stir, add olive oil and pour the marinade over the tomatoes. Keep the tomatoes at room temperature for a couple of hours, then put them in the refrigerator or basement. Make sure that 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 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, place on the fire and boil. Cook for a couple of minutes, then pour in the vinegar and cool.

2. Sort and wash the 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 greens mixture evenly into clean, dry jars.

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

Recipe 10. Cold-process tomatoes for the winter with carrots

Ingredients

ten kilograms of ripe, dense tomatoes;

kg carrots;

fresh dill;

two heads of garlic;

bay leaf and ground red pepper;

half a kilogram of salt.

Cooking method

1. Wash small, firm tomatoes; do not remove the stems. Peel the carrots, rinse and grate on a large grater. Sort out the dill and rinse. Remove the husks from the garlic and cut into thin slices.

2. Place dill, bay leaf, garlic on the bottom of a clean enamel bucket and sprinkle with red pepper. Lay out the tomatoes, layering them with grated carrots and garlic. Place greens on top.

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

• For cold preparation, take only tomatoes of the same ripeness and shape.
• You can prepare tomatoes using the cold method in a glass container, an enamel bucket or pan, or in wooden tubs.
• Do not mix different varieties of tomatoes when canning.
• To prevent tomatoes from bursting, pierce the fruits with a wooden skewer or toothpick near the stalk.
• When canning tomatoes in a cold way, it is very important to thoroughly wash the herbs and vegetables so that the preparation does not spoil ahead of time.
• The brine can be made cold, or you can boil it, cool it, and only then pour it over the tomatoes.

Tomatoes pickled with aspirin will become a win-win snack, especially in the cold autumn or winter, when you want to please your family and friends with delicious pickles. Proven recipes will help beginners prepare delicious tomatoes, and experienced housewives will find several new options for diversifying the menu.

Valuable advice from nutritionists will help make tomato twist not only appetizing, but also healthy. First, it’s worth understanding why aspirin is dangerous and how you can avoid harmful effects on the body by eating pickles prepared with it.

1. If you add a small part of this medicine to the brine, its taste will not be felt.
2. You can avoid getting used to acetylsalicylic acid - just try not to overuse pickles and not drink brine with the addition of this ingredient.
3. Aspirin does a good job of destroying bacteria, so the seams last for a long time and do not spoil even at room temperature.

How to select and prepare tomatoes

For successful preservation, it is important to choose suitable tomatoes, which must meet a number of requirements:

• they should not be large, the fruit should fit into the jar without any effort;
• they should have thick skin and pulp;
• the high sugar content in tomatoes is welcome;
• the variety itself must be resistant to pathogenic bacteria.

It’s worth knowing: not only red tomatoes can be pickled, but also green ones.

The most successful varieties for pickling:

• Apple tree of Russia - round red fruits, weighing up to 90 grams;
• Kibits – plum-shaped, weight – up to 60 grams;
• Golden fingers - yellow cylindrical fruits, weight - up to 30 grams;
• Chocolate bullet - yellow-brown oval tomatoes, weighing up to 50 grams;
• Lapwing – elongated red – up to 80 grams;
• Sanka – round red fruits – up to 150 grams.

Larger varieties are also suitable, such as: Moscow Delicacy, Zabava, Rio Grande, Red Riding Hood, Volgogradsky 595.

Methods for canning tomatoes with aspirin at home

Several versions of classic, as well as extraordinary, recipes will add variety to the pickles menu. All these methods of preparing pickled tomatoes will 100% satisfy even the pickiest gourmets.

Classic recipe for the winter in three-liter jars

You need to choose tomato varieties only with thick skins, for example, Moscow delicacy or Little Red Riding Hood. You need hot garlic, you can use Chinese garlic (1 head).

Dried dill umbrellas, bay leaf, 3 aspirin tablets are the main ingredients for rolling. The marinade is prepared from 2.5 liters of water, 200 grams of sugar and 100 grams of salt.

Step by step recipe:

1. Prepare all the products: wash the tomatoes, garlic and dill umbrellas. Place them on a paper towel to dry.
2. The following are sent into sterile jars: bay leaf, garlic cloves, dill, then tomatoes.
3. Crush aspirin to a powder and add to jars.
4. Boil water in a saucepan, add sugar and salt. Pour hot brine over vegetables.
5. Close the jars, turn them upside down, and wrap them in a blanket. 24 hours is enough for the salted tomatoes to cool down.

A quick method for a 1 liter jar

These delicious pickled tomatoes can be prepared in a simple way that won’t take much time. For a one-liter container you only need 1 crushed aspirin tablet. For a small jar, it is better to choose medium-sized fruits, maybe multi-colored varieties or cherry ones. According to the recipe, you will need one head of garlic, a bay leaf, herbs, 2 tablespoons of salt and the same amount of granulated sugar.

Preparation:

1. Place the washed greens on the bottom of the jar, add garlic and bay leaves to it, and tomatoes on top.
2. The water for the brine should boil, then dissolve the bulk ingredients in it, except for aspirin. Finely crush the tablet into a jar.
3. Pour hot marinade into jars of vegetables.
4. Screw the lids on the pickles, turn them upside down and wrap them in a blanket. Allow jars to cool completely before moving them to storage.

Cold method without sterilization for a 2-liter jar

Pickled tomatoes are an awesome winter appetizer that will always be in demand on the holiday table. The method of pickling with cold spring or distilled water will not take much time, and most importantly, it is very simple and proven. For a two-liter jar you will need two aspirin tablets crushed into powder.

Tomatoes should be selected weighing up to 90 grams, round or oval, with thick skin. You will need 300 grams of salt and the same amount of sugar. You need 1.5 liters of water. Garlic is needed as a spice - 1-2 heads. You can add dried dill to the pickling - an umbrella, 4 laurel leaves, 10 allspice balls.

1. According to the standard method, first of all, spices and spices are laid out on the bottom, and on top of them are tomatoes, alternated with cloves of garlic, and crushed aspirin.
2. For cold brine, you need to take exclusively clean water - well or store-bought. Dissolve sugar and salt in water, pour brine into each jar.
3. Cover the containers with lids and place them in the refrigerator or cellar. These tomatoes should sit for about 14 days.

In apple cider vinegar

The secret of a delicious marinade is simple - just add a little apple cider vinegar to it to make it sweet and sour. You can salt tomatoes at the same time as aspirin and acetic acid. For a two-liter jar, the marinade is prepared from 1.5 liters of water, 40 milliliters of apple cider vinegar, 2 tablespoons of salt, 4 tablespoons of sugar, allspice. Main ingredients: firm sweet tomatoes, dried parsley, 5 cloves of garlic, 1 clove star, 2 aspirin. You can also use cherry leaves if desired.

Preparation:

1. Spices and vegetables are placed in the jar.
2. The marinade is made hot. Add salt, sugar and pepper to boiling water and mix thoroughly. Add vinegar.
3. Place crushed aspirin in jars and pour brine over the tomatoes. Roll up.

Green tomatoes in vodka

Everyone who tries these green tomatoes is delighted with this recipe. Vodka acts as an additional preservative in the secret of preparing pickled green tomatoes. For a three-liter jar, it is enough to add 2 dill umbrellas, 3 pieces of horseradish, 2 bay leaves and one hot pepper. For the brine you need water, 5 tablespoons of sugar, rock salt - 150 grams, vodka - 2-3 tablespoons. You will also need aspirin and green tomatoes.

1. Place spices at the bottom of each jar, top them with tomatoes and crushed aspirin.
2. Add sugar and salt to boiling water and boil for 5 minutes. Remove the brine from the heat and add vodka to it.
3. Pour the marinade into jars. Roll them up with lids. It is also recommended to turn them over and wrap them in a blanket until they cool completely.

Sweet tomatoes with honey

An original version of pickling will help to dilute the winter menu, when you especially want delicious sweet tomatoes. To roll up such tomatoes, you need to make a honey marinade. For a two-liter container you need to prepare 1.5 liters of water, 2 tablespoons of coarse salt, 5 tablespoons of granulated sugar, real flower honey - 1 tablespoon. You also need two aspirin tablets, firm tomatoes, medium in size. Spices: bay leaf, head of garlic, dried dill umbrellas.

Step-by-step preparation:

1. Vegetables with spices and herbs are placed evenly in the jar. Sprinkle a crushed aspirin tablet on top.
2. Dissolve sugar and salt in boiling water. Remove marinade from heat. Add peppercorns and a spoonful of honey to it. Mix and pour into jars.
3. Roll up tomatoes with honey marinade with lids.

With sweet pepper

Pickling these tomatoes is a pleasure, and at a feast they are eaten in a matter of minutes. It is best to choose tomatoes that are round or elongated, weighing up to 100 grams. Onions will come in handy - 1-2 heads, 2 sweet bell peppers, 1 bunch of fresh herbs, garlic cloves. For the brine you need water - approximately 2.5 liters, 2 tablespoons of salt, 5 tablespoons of granulated sugar, 3 aspirin tablets.

Preparation:

1. Spices and herbs are placed first in the jar, followed by whole tomatoes, they should alternate with pepper. It is advisable to cut the pepper into slices or thick circles.
2. Prepare the marinade and pour it into jars of vegetables. Roll up the lids and place them on the floor to cool, first wrap them in a blanket.

With carrots

To seal fragrant tomatoes with carrots in 1-liter jars you will need the following products: 700 grams of cherry or other small varieties of tomatoes, 2 young carrots, 6 cloves of garlic, 1.5 tablespoons of sunflower oil, 100 grams of salt, 2 tablespoons of granulated sugar, 1 acetyl tablet.

1. You must first place the spices and herbs at the bottom of the jars, and alternate the tomatoes and carrots on top. Carrots can be cut into large circles 1 centimeter wide.
2. Boil water on the stove and prepare the marinade.
3. Place one aspirin tablet, 2 tablespoons of oil into the jars and pour hot brine over the vegetables. Roll up.
4. Turn the jars over and cover them with a blanket. When they have cooled, they can be moved to the cellar or pantry.

With mustard

You will need the same amount of ingredients as the classic recipe for a three-liter container. This twist turns out to be especially fragrant if you add mustard powder to it. Mustard gives tomatoes a sweet, spicy aroma. For 2 liters of water you need only 1 tablespoon of mustard powder. You need to add it to the marinade.

Pickled tomatoes with acetylsalicylic acid

Tomatoes are very aromatic and tasty using this simple recipe, which requires: tomatoes (you can choose red or yellow), a bunch of herbs (parsley, dill), 2 heads of garlic, 3 onions, a small horseradish root, red hot pepper. Also, if desired, you can put currant or cherry leaves on the bottom of the jar. Aspirin is needed for preservation (3 tablets per 3 liter container). For the brine you need salt - 300 grams, sugar - 5 tablespoons, peppercorns - 10 pieces.

The preparation steps are standard, as in the classic recipe described above. The most important thing is to remember to crush the aspirin into powder before putting it in the jar.

Does not require rolling “Like barrels”

Tomato twist for the winter season according to an old, time-tested recipe. Tomatoes need to be round, medium-sized, up to 80 grams. You will also need currant leaves. The marinade is prepared from water (about 10 liters), 400 grams of granulated sugar, 250 grams of rock salt, 3 laurel leaves, 10 allspice peas and mustard powder, 4 aspirin.

1. Mash the peppercorns with a rolling pin. Currant leaves are laid out on the bottom of a bucket or pan. Place tomatoes, crushed aspirin and another layer of sheets on top.
2. Prepare a brine from the ingredients described above and boil over medium heat. Add 2 tablespoons of mustard powder to the water. The marinade must be cooled.
3. When the brine turns yellow, you can pour it over the tomatoes.
4. Tomatoes are fermented for 2 weeks at room temperature, and then sent to the cellar.

Green “Stuffed Tomatoes” with acetyl

An original recipe that will look great among appetizers on the holiday table. This appetizer will appeal to many guests, especially those who love spicy food. For a liter jar you need to prepare 800 grams of green tomatoes, 1 acetyl tablet, jalapeno pod, one large garlic. It is advisable to add a bunch of fresh parsley, allspice - about 10-12 balls, and a bay leaf. For the brine you will need salt and sugar - 1.5 tablespoons each.

Step by step execution:

1. First of all, prepare the filling: grate the garlic, cut the hot pepper into small pieces, mix.
2. Cut the tomatoes in half, but not all the way, use a spoon to make a hole inside each fruit and put the filling.
3. Place herbs and spices at the bottom of the jars, then stuffed tomatoes and crushed aspirin.
4. Prepare the brine and pour it over the tomatoes. Roll up the pickles with lids and wrap until cool.

How and for how long can preserves be stored?

An opened jar can be stored for up to 1 month if kept in the refrigerator. At room temperature, tomatoes can quickly disappear (in 5-6 days). Also, a long shelf life depends on the quality of the fruit - they must be whole, without cracks.

Home canned tomatoes in sealed jars can last for up to 3 years, even at room temperature. Thanks to aspirin, the development of bacteria in pickles is almost impossible.

Conclusion

Canned foods occupy a special place in the human diet - people like to use them as a snack at a modest dinner and at a festive banquet. A jar of salted tomatoes stored for the winter can always help out any housewife if guests are already “on the doorstep”.

When the time comes to start making vegetable preparations for the winter season, all housewives begin to choose the most interesting and delicious recipes for canning. Most of all, we love to take delicious cucumbers and tomatoes out of jars in winter, and there are simply countless ways to wrap them. Having received a large harvest of delicious tomatoes, I want to use different options for canning them. According to one of the proven recipes, you can prepare tomatoes with aspirin for the winter.

Aspirin in cooking

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

Aspirin (acetylsalicylic acid), due to its properties, prevents bacteria and microorganisms from multiplying, and also adds an unusual pleasant taste to vegetables and makes them crispy. Tomatoes with aspirin will not cost you much, and the final product will amaze you with its taste.

Aspirin, which began to be produced in the fifties of the 19th century, is now available in various forms and is included in other medicines. However, only the drug without various additions is suitable for use in cooking. It is important to remember that using 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 cook tomatoes with aspirin, it is important to adhere to some general principles. For example, following recipes, you need to use tablets without gelatin shells, acetylsalicylic acid in powder form. The quantity is determined based on the volume of the containers in which the salting is carried out.

Aspirin is added to the brineonly upon completion, right before you start rolling.It is prohibited to bring the liquid containing 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 is very tasty, and the time-tested recipe will sparkle with new notes.

Preparing tomatoes with aspirin

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

Suggested belowthe recipe is so simplethat even a novice housewife can follow it and prepare excellent tomatoes with aspirin for the winter. And beautiful jars can be stored right in the apartment. For one 3-liter container we need:

Rinse and dry a few currant leaves anda little parsley and dill;

Cut one bell pepper, peel one onion, and peel four cloves of garlic;

Take a clean jar (you don’t have to sterilize it for this recipe) and first put a horseradish leaf cut into four pieces on the bottom, then put the greens, onion, cut into quarters, as well as the bell pepper.

Add garlic cloves, a couple of tablespoons of sugar and the same amount of salt, four black peppercorns, pour in 80 grams of vinegar (9%).

After that, into the jarput selectedstrong and elastic tomatoes (about 1.3 kg) and an umbrella of dill.

Carefully pour boiling water into the jar, put one and a half tablets of aspirin and roll up instantly. Turn the closed jar upside down and leave to cool, tightly wrapped in a blanket.

Tomatoes under a nylon cap with aspirin

Cold way

There is another interesting recipe for preparing tomatoes using the cold method.

For it we need a couple of kilograms of ripe elastic tomatoes, an onion, one bell pepper, a couple of cloves of garlic, celery greens.

First, you need to wash all the vegetables thoroughly, chop the peppers, onions and celery, and place them in layers in a jar along with the tomatoes and dill.

Dissolve half a glass of salt, a glass of vinegar and 2 aspirin tablets in cold water and pour this mixture over the vegetables.

Close the jar with a lid and place it in hot water for a few minutes.

The tomatoes for this recipe will be ready in a couple of months.

Dry recipe with salt

There is another original way to prepare tomatoes with aspirin.

This time there is no need to prepare the marinade, as the recipe calls for the dry method.

The tomatoes will cook 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).

Place the tomatoes tightly in a container of suitable size, after making punctures with a fork, sprinkle them with salt and add horseradish root and garlic.

Place 2 aspirin tablets in a container and place pressure 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 preparing tomatoes with aspirin, you will definitely choose the best one and use it, delighting your loved ones.