Georgian tomatoes for the winter

Georgian tomatoes for the winter are just a small part of an extensive family of recipes for pickled tomatoes for the winter. But it is precisely in them that there is a zest that attracts the tastes of many people. It’s not for nothing that Georgian pickled tomatoes are considered one of the most popular winter snacks.

How to cook tomatoes in Georgian style correctly

In the existing variety of tomato preparations for the winter, Georgian recipes are always distinguished by the abundance and variety of herbs included in the dishes, as well as the obligatory presence of components that give the dishes spiciness: hot pepper or garlic, or both at the same time.

The technology for making pickled tomatoes in Georgian style does not differ much from the generally accepted one.Recipes often use vinegar or vinegar essence; sometimes sterilization is used, sometimes without it.

If there is a need to do without vinegar at all, then you can use citric acid. It serves as an excellent substitute for vinegar in many vegetable preparations, and especially when it comes to tomatoes. To prepare a complete replacement for 6% vinegar, you need to dilute 1 teaspoon of dry citric acid powder in 22 tablespoons of water.

It is advisable to select strong and elastic fruits for making Georgian tomatoes. Large tomatoes will have to be discarded, since only whole fruits are used for canning according to these recipes. Before filling the jars, tomatoes should be sorted by size and degree of ripeness, so that one jar contains tomatoes with approximately the same characteristics. There are no special restrictions regarding the maturity of fruits - only over-ripe tomatoes should not be used for harvesting for the winter. But unripe, brown and even frankly green ones may well be suitable - there are even special recipes for them, which value their unique taste.

The variety of herbs used in Georgian cuisine is great, but the most popular for pickling tomatoes are:

• celery;
• dill;
• parsley;
• cilantro;
• arugula;
• basil;
• savory.

Thus, if the herb specified in the recipe is not available, then it can always be replaced with any of the herbs indicated in the list.

Tomatoes in Georgian style: layout for a liter jar

To make it easier to navigate recipes for preparing Georgian tomatoes for the winter, here is an approximate list of the most common ingredients per one liter jar:

• tomatoes, preferably of the same degree of ripeness and size - from 500 to 700 g;
• sweet bell pepper – from 0.5 to 1 piece;
• small onion - 1 piece;
• garlic – 1 clove;
• carrots - half;
• dill – 1 sprig with inflorescence;
• parsley - 1 sprig;
• basil – 2 sprigs;
• cilantro – 2 sprigs;
• celery – 1 small sprig;
• black or allspice pepper – 5 peas;
• 1 bay leaf;
• salt – 10 g;
• sugar – 30 g;
• vinegar 6% – 50 g.

Classic Georgian tomato recipe

According to this recipe, Georgian tomatoes were prepared for the winter 100 years ago.

You should prepare:

• 1000 g of tomatoes of equal ripeness and size;
• 2 bay leaves;
• 2 cloves of garlic;
• 5-8 pcs. carnations;
• 2 tbsp. a spoonful of salt and granulated sugar;
• 5-10 grains of black pepper;
• dill, parsley, savory;
• 1 liter of water for marinade;
• 60 ml table vinegar.

Preparing tomatoes in Georgian style for the winter is not particularly difficult.

1. Place a third of the spices and herbs on the bottom of clean liter jars.
2. Wash the tomatoes, prick the skin in several places so that it does not burst during the heat treatment.
3. Place tightly in rows in prepared glass containers.
4. Prepare the marinade by boiling water with salt and sugar and pour it over the tomatoes.
5. Add 30 ml of vinegar to each jar.
6. Cover with pre-boiled lids.
7. Sterilize for 8-10 minutes.
8. Roll up for the winter.

Quick cooking of tomatoes in Georgian style

Many housewives do not like the sterilization process, because it sometimes takes too much time and effort.In this case, it makes sense to use the recipe for making quick Georgian tomatoes for the winter.

You will need:

• 1.5-1.7 kg of tomatoes;
• 2 sweet peppers;
• 3 cloves of garlic;
• 30 g salt;
• celery, dill, parsley;
• 5 peas each of black and allspice;
• 1 bay leaf;
• 1-1.2 liters of water for marinade;
• 100 ml vinegar.

Usually, if pickled tomatoes are prepared without sterilization, they use the three-time pouring method, thus steaming the tomatoes before pouring them with the marinade. For a quick recipe, you can use an even more simplified procedure.

• pepper is cleared of seeds and cut into strips;
• the garlic is peeled and finely chopped with a knife;
• greens are chopped in the same way;
• Place vegetables and herbs in glass containers, pour boiling water over them, and leave for 10-12 minutes;
• at the same time prepare the marinade by adding spices and spices to the water;
• drain the cooled water, immediately pour the boiling marinade into the jars of tomatoes and instantly screw them with lids to preserve them for the winter;
• leave the jars with the lid down under something warm for additional natural sterilization.

Spicy tomatoes in Georgian style

This recipe for the winter can be called quite traditional for Georgian tomatoes. After all, hot pepper is an essential component of almost any Georgian dish.

To the ingredients from the previous recipe you only need to add 1-2 pods of hot pepper, depending on the taste of the housewife. But the cooking method remains the same.

Georgian tomatoes for the winter without sterilization

The usual process of preparing Georgian tomatoes without sterilization, as already mentioned, consists of three steps.

1. For the first time, the vegetables prepared according to the recipe are poured with boiling water up to the neck (it is allowed that the water even slightly overflows).
2. Cover with sterile metal lids and let sit for 5 to 10 minutes.
3. The water is poured out using special lids with holes for convenience.
4. Heat it to 100°C and pour the vegetables into the jars again, this time for 10 to 15 minutes.
   Attention! The heating time depends on the degree of ripeness of the vegetables - the riper the tomatoes, the less time they should be heated.
5. Pour it again, measure its volume and prepare a marinade on this basis. That is, they add spices and seasonings to it.
6. They boil, add vinegar or citric acid at the last moment, and pour the hot marinade over the already steamed tomatoes.
7. While the water and marinade are heating up, the vegetables in the jars should be covered.
8. The preparations are immediately rolled up for storage for the winter.

Without sterilization, tomatoes for the winter can be prepared according to any recipe described in this article.

Georgian tomatoes with carrots for the winter

If you add 1 large carrot to the ingredients of an instant recipe, the resulting tomato preparation will acquire a softer and sweeter taste, and even children will enjoy eating these tomatoes in winter. A detailed video on how exactly you can cook Georgian tomatoes according to this recipe can be seen below.

Cherry tomatoes in Georgian style

Cherry tomatoes can only be used when fully ripe, so it is ideal to use a quick canning method for them. Because the sterilization process can turn fruits into mush.

You will need:

• 1000 g cherry tomatoes, possibly different colors;
• 1.5 carrots;
• 1 onion;
• 2 sweet bell peppers;
• 2-3 cloves of garlic;
• arugula;
• dill;
• celery;
• 60 g granulated sugar;
• 30 g salt;
• 60 ml vinegar;
• 5 peppercorns;
• 1 liter of water.

Next, they follow the technology of the instant recipe.

Spicy Georgian tomatoes: recipe with basil and hot pepper

The same technology is used when salting tomatoes in Georgian style according to this recipe.

Need to find:

• 1500 g, if possible, identical tomatoes;
• 10 cloves of garlic;
• 2 pods of hot red pepper;
• a bunch of basil and savory;
• 40 g salt;
• black and allspice;
• 60 ml table vinegar;
• 1200 ml water.

The result is a very spicy snack that must be kept away from children.

The most delicious Georgian tomatoes for the winter with cilantro and apple cider vinegar

This same recipe seems to be specially created for lovers of tomatoes with a sweetish taste, while according to Georgian traditions, it is advisable to use exclusively fresh herbs and natural ingredients for its preparation. In particular, apple cider vinegar should be homemade, made from natural apples. If it is not possible to find something similar, then it is better to try replacing it with wine or fruit and berry vinegar, but also natural.

You should look for the following components:

• 1.5 kg of tomatoes selected for size and maturity;
• two small or one large onion;
• two brightly colored sweet bell peppers (red or orange);
• 3 cloves of garlic;
• a bunch of cilantro;
• a sprig of dill and celery;
• 5 peas each of allspice and black pepper;
• 3 grains of cloves;
• cinnamon to taste and desire;
• 80 ml apple cider vinegar;
• 30 g salt;
• 70 g sugar.

And the cooking method is quite traditional:

1. Cut the onion into thin half rings, and the pepper into small strips.
2. Chop the garlic into thin circles.
3. Wash the tomatoes and dry them on a towel.
4. Finely chop the greens.
5. Place some herbs and spices in steamed clean jars at the bottom, tomatoes on top, alternating them with peppers, onions and garlic.
6. Cover everything on top with the remaining herbs.
7. Pour boiling water over the contents of the jars and leave for 8 minutes.
8. Drain the water, heat it again to a boil, add sugar, salt, pepper, cloves, cinnamon.
9. Boil the marinade again, pour vinegar into it and pour it into containers with vegetables, which you immediately screw on with sterile lids for the winter.

Rules for storing tomatoes in Georgian style

A Georgian-style tomato appetizer for the winter can be preserved well in any conditions: on a shelf, in a pantry or in a cellar. The main thing is to ensure the absence of light and relative coolness. Such preparations can be stored for about a year, although they are usually eaten much faster.

Conclusion

Georgian-style tomatoes for the winter will especially appeal to lovers of spicy and spicy foods. Moreover, preparing them does not pose any particular problems, either in terms of time or effort.

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