Pickling tomatoes: 6 recipes for fresh tomatoes | this is how it works!

Tomatoes are a popular self-sufficient fruit vegetable because the yields and processing possibilities of the nightshade plant are extensive. They can be dried, mixed into salads, or baked in the oven with parmesan. However, it makes sense to preserve a rich harvest. Various recipes for pickling fresh tomatoes can be found here.

preparation

If you want to put in your harvest, there are numerous variants for fresh fruit vegetables. These are divided into the classic pickling in vinegar or oil, while for the other variants the tomatoes are usually boiled down. For the first method, you need to sterilize the tomatoes so they can be preserved. To do this, proceed as follows:

  • boil water
  • put the tomatoes in the water for 3 to 5 min
  • then wash and dry the tomatoes
  • now the surface is pierced
  • a toothpick is ideal for this
  • alternatively you can use a needle

All tomatoes can be sterilized in the same way, even if they are large beefsteak tomatoes. However, these are a bit more difficult to insert, as they require vessels with sufficient volume. Classic preserving jars are sometimes not sufficient here. You must be wondering why you should puncture the surface? Oil and vinegar get into the fruit through the hole, which preserves the shelf life and taste. In addition, the liquid mixes with the acidity of the tomatoes, which also has a positive effect on the aroma. Also make sure that the tomatoes no longer have any stalks, as these are inedible.

Tip: Don’t forget to clean the mason jars before use and replace the rubber seals if you have used the jar before. As a result, the pickled tomatoes have a longer shelf life and the taste intensifies because no air can get to the fruit vegetables.

6 recipes to pickle fresh tomatoes

Sun-dried tomatoes are a classic for self-sufficient and health-conscious cuisine. But freshly harvested tomatoes can be pickled just as well. The fresher and firmer they are, the tastier the flavor once you taste the fruiting vegetable after canning. Tomatoes that are too ripe can sometimes become a little too soft when pickled, which is not really recommended. With the following 6 recipes you can process your harvest without having to dry the red fruit.

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The classic: preserve tomatoes in olive oil

Tomatoes and olive oil go together like garlic and basil. Preserving in oil has the great advantage that the fruit vegetable is preserved for an extremely long time and does not go bad even after re-opening. The type of tomato is not important in this step, as you can really use any type. But you should pay special attention to the olive oil. The following properties are suitable for preservation:

  • Origin: Italy
  • labeled “extra virgin olive oil”
  • Degree of acidity: 0.8 percent

The aroma should be fruity and grassy with a bitter note. This will bring out the tomato flavor more clearly. Extra virgin olive oil is extremely high-quality oil and is natural, which is of course ideal for self-sufficiency. Although this usually costs significantly more, it is worth it all the more for inserting it. Once you have chosen an oil, you can prepare the mason jars and pickle the tomatoes. The following herbs are also recommended:

  • basil
  • thyme
  • Oregano
  • rosemary
  • Knoblauch
  • Chilis

Above all, use fresh herbs, as dried ones do not develop the aroma quite as well. The chillies and garlic bulbs should be cut beforehand. Preservation works in the following way:

  • fill the glass with tomatoes
  • Scatter the herbs between the tomatoes
  • then fill with olive oil
  • Fill the glass just below the rim
  • close glass
  • store in a cool, dark place
  • Pantries are ideal

After two weeks you can use the tomatoes. During this time, the oil has taken on the acidity and the tomatoes are preserved. Of course, it is possible to store the fruit vegetables even longer, as long as the jar is not placed in the sun or next to the stove.

Preserve in vinegar

Vinegar is just as popular as olive oil when it comes to pickling tomatoes. The tomatoes get a lively acidity that harmonises perfectly with their own fruit acidity. If the fruit vegetables are pickled in vinegar, you can store them for a very long time and even stock up and use them in numerous dishes. You need the following ingredients:

  • small tomatoes
  • wine vinegar
  • salt
  • Zucker
  • herbs (optional)
  • garlic (optional)
  • Chilis (optional)
  • onions (optional)

Choose small varieties, as large varieties don’t do as well for the vinegar variety. They contain so much acid themselves that it can quickly become too acidic. For this reason, cherry and cocktail tomatoes have established for this method. Wine vinegar provides a special aroma after canning, as this vinegar is made from grapes, which of course goes perfectly with tomatoes. Proceed as follows:

  • mix wine vinegar and water in a 1:1 ratio
  • add some sugar and salt
  • Add herbs or other flavor carriers
  • Simmer for 15 minutes on medium heat
  • Meanwhile, fill the jars with tomatoes
  • after 15 minutes pour the brew directly into the glasses
  • Fruit should be completely covered
  • close the jar immediately
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Now let the tomatoes steep for a full three days before you can use them. Be careful not to burn yourself after filling the jars with the brew as they will get hot immediately. For this reason, it is best to wear oven mitts. You can then eat these tomatoes from the broth or prepare them for sauces or use them in all kinds of dishes.

Tip: You can choose large varieties of tomatoes for this method if you chop the fruit beforehand. Quarter or eighth them and cook them briefly before filling the glasses.

Pickled sweet and sour tomatoes

Sweet and sour pickling is also interesting because the tomatoes already have enough acidity before they are preserved. That means you can pickle them and enhance the flavor even more. The ingredients are:

  • 1 kg of small tomatoes
  • 850 ml white wine vinegar
  • 70 grams of garlic
  • 1 half onion
  • 500 grams of sugar
  • 15 peppercorns
  • 3 grains of allspice (clove pepper)

You will also need one clove leaf and one chili pepper per glass. Proceed as follows when inserting:

  • wash tomatoes
  • Peel the onion and cut into thin rings
  • Put the garlic, bay leaf, chili, tomatoes and onion rings in glasses
  • Don’t forget pepper and allspice
  • Boil white wine vinegar with spices and sugar
  • Cook on high for 3-5 minutes
  • then pour the broth into glasses
  • close immediately

Insert stuffed tomatoes

Pickled, stuffed tomatoes are particularly interesting. These are also preserved in a brew, filled with cheese and refined with herbs. The following types of cheese are particularly suitable for this:

  • Roquefort
  • sheep cheese
  • Gorgonzola
  • Mozzarella
  • goat cheese
  • Feta
  • Halloumi
  • Manchego
  • Belloc Abbey
  • Pecorino Toscano
  • Moliterno

Classic German cheeses are not quite as suitable for this. Other ingredients are:

  • white wine of your choice
  • salt
  • Pfeffer
  • Knoblauch
  • optionally rosemary, marjoram, thyme
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Then proceed as follows:

  • Cut the tomatoes at the base and hollow them out
  • dice cheese
  • fill tomatoes
  • Fill glasses with stuffed tomatoes
  • Cut the garlic into thick slices
  • Leave the herbs as a sprig and rinse briefly
  • Put the garlic and herbs in the glass
  • a pinch of salt and pepper on top
  • Boil the white wine with a pinch of salt for 5 minutes
  • Pour the brew directly into the glass, 1 cm below the rim
  • Fill remaining centimeters with olive oil
  • close glass

Here, too, the tomatoes are preserved after three days. These tomatoes are a special snack because the pickling brings all the flavors together. The cheese in particular provides a unique touch.

Fruity tomato chutney

Tomato chutney is a particularly flavorful way to pickle the fruiting veggies. You only need 1 kg of tomatoes, spices of your choice, 200 ml of white wine vinegar and some salt and pepper. Chop the tomatoes thoroughly, preferably into cubes. Now mix all the ingredients in a saucepan and cook on a low flame until the mixture has thickened. Now puree the mass with a hand blender to form a chutney, which you then fill into glasses and store in a cool, dark place. Preserving couldn’t be easier.
Tip: The chutney with chili peppers and onions is very good. This gives it a Spanish kick.

Process tomatoes into jam

Jam is also made from tomatoes. You preserve the fruit vegetables by further processing. A classic tomato jam requires 1:1 preserving sugar, tomatoes of your choice and a lemon from your own cultivation. If your lemon isn’t homegrown, you should definitely use unsprayed ones. Then follow these instructions:

  • Wash, stem and dice 1 kg of fruit vegetables
  • boil without water over low heat
  • once soft, push them through a fine sieve
  • peel lemon
  • Put the peels in the saucepan together with the tomato puree and 1 kg preserving sugar
  • Boil
  • Stir well otherwise the mixture will burn
  • After boiling, cook on high heat for 3 minutes
  • Fish the shells out of the mixture with a fork
  • Pour jam into jars
  • close

Remember the jam is still hot. So don’t burn yourself when you lift the glasses. This preservation means that the tomatoes have an extremely long shelf life and can be used for a wide variety of dishes or direct consumption.

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