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Pickled tomatoes with aspirin
If you are looking for a way to keep tomatoes crisp and delicious all winter, this recipe is just for you! What other product can so guarantee the lasting freshness of your preserves as aspirin? The trick is that it not only prevents the development of harmful microbes but also helps your tomatoes tastefully mature.
No need to worry about cooking the brine – just mix the ingredients and pour everything into a jar. Just 5 minutes of your time – and the tomatoes are already waiting to last until spring. And no spoilage!
This recipe is a truly quick solution for those who love to keep a piece of summer in a jar. Convenience and taste are guaranteed!
Variations
- With bell peppers, carrots, and garlic for extra flavor
- With mustard powder as an alternative to aspirin
- Lightly salted tomatoes without extra vinegar
Tenderness and flavor secrets
- Use dill umbrellas for a unique aroma and flavor
- Crush aspirin tablets before adding for faster dissolution
- Shake the jar after pouring to fully dissolve the tablets
Ingredient tips
- Choose tomatoes of the same size for even pickling
- Peel the garlic and divide into individual cloves for better distribution
- 9% vinegar provides the optimal balance of acidity and flavor
Small culinary nuances
- Store in a cool, dark place like a basement or cellar for best preservation
- Tomatoes are ready to eat 2-3 weeks after pickling
- The recipe is calculated for one 3-liter jar
Ingredients for the recipe
Ingredients
Red Tomato on Branch
1,5 kg
Garlic
6 cloves
Pripravka Dill Spices 10g
1 pc
Mriia Black Pepper Peas 20g
10 gr
Pekelnyi Perets Allspice Peas 15g
10 gr
Eko Cloves 20g
3 pcs
Prypravka Laurel Leaves
2 pcs
Carrot
1 pc
Yellow Pepper
2 pcs
Evian Non-Carbonated Mineral Water 1.5l
1 l
NZ Rock Salt 1kg
2 tbsp
Khutorok Sugar 800g
5 tbsp
Runa Vinegar 9% 0.75l
100 ml
Preparation steps
01
Ingredient preparation — Wash tomatoes and vegetables. Peel the garlic. Cut carrots and peppers into cubes. Time: 2 min. Goal: All ingredients are ready and peeled.
02
Brine mixing — In cold water, dissolve salt and sugar, add vinegar. Time: 1 min. Goal: The brine is homogeneous, without crystals.
03
Brine cooling — Let the brine cool to room temperature, do not boil. Time: 0 min. Goal: The brine has completely cooled.
04
Filling the jar bottom — Place garlic, dill, black and allspice, clove, and bay leaves on the bottom of a 3-liter jar. Time: 1 min. Goal: The bottom of the jar is lined with spices.
05
Laying vegetables — Layer the carrots and peppers, then tightly pack the jar with tomatoes to the top. Time: 1 min. Goal: Tomatoes are tightly packed in the jar.
06
Adding aspirin — Crush 3 aspirin tablets and sprinkle them over the tomatoes in the jar. Time: 1 min. Goal: Aspirin tablets are placed in the jar.
07
Pouring brine — Pour the cooled brine to the top of the jar, completely covering the tomatoes. Time: 1 min. Goal: Tomatoes are covered with brine to the top line.
08
Dissolving aspirin — Close the jar with a plastic lid and shake several times to dissolve the tablets. Time: 1 min. Goal: The tablets are completely dissolved in the brine.
09
Initial storage — Leave the jar at room temperature for 1-2 days to start the pickling process. Time: 0 min. Goal: The pickling process has started.
10
Moving to a cool place — Move the jar to a cold basement, cellar, or refrigerator for further storage. Time: 0 min. Goal: The jar is placed in optimal storage conditions.
11
Tip: Tomatoes will be ready and tasty after 2-3 weeks of pickling. When stored properly in a cool place, they keep until spring without spoiling. Serve as a cold appetizer, side dish, or with bread
Where to order ingredients
Select the required ingredients in one of the stores
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