Is it possible to make preparations without vinegar? Vegetable preparations without vinegar

Today we will prepare a very tasty and aromatic vegetable seasoning for the winter.

It is perfect as a dressing for first and second courses, as well as an independent vegetable side dish for meat, poultry and fish.

But you can eat it even just with a piece of bread - very tasty!

LIST OF INGREDIENTS

Seasoning yield – 3/3.5 l

2.5 kg tomatoes
0.5 kg sweet red pepper
0.5 kg carrots
0.5 kg onions
0.5 kg sour apples
1 red hot pepper
200 g garlic
200 g vegetable oil
60 g salt (1.5 heaped tablespoons)
120 g sugar (4-5 tbsp)

Preparation for the winter - POLTAVA SEASONING, recipe without vinegar and sterilization - STEP-BY-STEP RECIPE

We will need ripe tomatoes, onions, carrots, sweet and hot peppers, garlic and sour apples.

All vegetables need to be washed and peeled if necessary.

Peel the onions and carrots and cut into arbitrary large pieces, such that it is convenient to grind in a meat grinder.

You can use either fresh or dried red hot pepper; remove the core and chop coarsely.

It is better to choose sour apples, cut them into quarters, remove the core, do not peel the skin.

Since the recipe contains neither vinegar nor essence, it is apples and tomatoes that will give this seasoning a pleasant sourness.

We cut apples, like vegetables, into large pieces.

Since we will also be passing the tomatoes through a meat grinder, for this recipe you can safely use any substandard tomatoes – very large, overripe, slightly cracked or shapeless.

Remove the stems of the tomatoes and chop them as desired.

We remove the core of the sweet red bell pepper, remove the seeds and also coarsely chop it, like the rest of the products.

I have prepared the vegetables, and we will deal with the garlic a little later.

We install a regular middle grill on the meat grinder and grind all the vegetables.

I immediately roll them into the pan in which I will boil the seasoning.

You will find the list of ingredients for this seasoning, as usual, at the end of the video and in the description.

For this amount of food you will need dishes with a volume of at least 5 liters.

We cranked all the vegetables, add salt and sugar to the pan, mix well and place on the stove. We will add oil and garlic later.

Bring the mixture to a boil, turn down the heat, note the time and simmer the seasoning for 1.5 hours, while stirring the mixture periodically.

For better evaporation of moisture, do not cover the pan with a lid.

Heating over low heat allows you to achieve an excellent result - the products are boiled down, all the tastes and aromas are mixed, and as a result the seasoning turns out to be quite thick and rich.

While the vegetable mixture is cooking, peel the garlic.

When we make preparations for the winter, sometimes we have to peel a lot of garlic; this is a tedious task, especially if the cloves are small.

But there is a great way to easily peel garlic.

To do this, divide the heads of garlic into cloves and fill them with hot water, so that your finger can tolerate it, this is about 50 - 60°C degrees.

Leave the garlic in the water for 15-20 minutes.

Then drain the water and easily peel the garlic.

With this method, the husk is saturated with water, becomes soft, elastic and very easily removed.

This method is perfect for preparations with a large amount of garlic - adjika, seasonings, etc., and you can peel the garlic the day before, put it in a bag and put it in the refrigerator.

Don't forget to rinse the peeled garlic.

After an hour and a half, the vegetable mixture has boiled down well and now it’s time to add the garlic and oil.

The garlic must be chopped in any way convenient for you - through a press, on a grater or, in my case, using a blender.

Pour the garlic into the blender bowl, chop it lightly, add vegetable oil and bring the mixture to a homogeneous consistency.

With this method, the garlic is perfectly chopped and no large pieces remain.

Place the resulting garlic oil in a saucepan, mix well, note the time and cook for another 1 hour.

At this moment, an extraordinary aroma will spread throughout the house, which will simply make your mouth water...

The main thing is not to lose consciousness, because... we still need to prepare the jars.

Use jars of any capacity, I’ll take 350 ml, which need to be washed well and sterilized.

As a rule, I sterilize them in the microwave - it's quick and very simple.

We place clean jars in the microwave at full power for 4-5 minutes; there is no need to pour water into them; they are sterilized with dry heat.

I boiled the lids separately and dried them.

The seasoning is completely ready, pour it into jars, trying to fill them as much as possible.

Since these jars have a rather narrow neck, I find it more convenient to use a watering can with a wide neck.

Mix the seasoning well before filling another jar.

Screw the jars tightly and turn them over, leave them in the kitchen until completely cooled, no need to wrap them.

Depending on the juiciness of the products and the weight of the waste during cleaning, this amount of ingredients produces from 3 to 3.5 liters of finished seasoning.

I usually close 9-10 350 ml jars.

The seasoning is very tasty, aromatic and greatly stimulates the appetite.

In 2.5 hours it boils down well, it turns out quite thick, but at the same time it is easily poured into jars, and after cooling it will thicken a little more.

You can store this preparation either in a cool place or at room temperature, and an open jar should be kept in the refrigerator, although the seasoning is so tasty that it does not stay there for a long time.

I really hope that you will also like this seasoning, I wish you successful preparations and bon appetit to everyone!

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Preparing for the winter - POLTAVA SEASONING, recipe without vinegar and sterilization - VIDEO RECIPE

Preparation for the winter - POLTAVA SEASONING, recipe without vinegar and sterilization - PHOTO

Let's do without vinegar

Homemade canned vegetables, prepared according to the recipes of our regular author, chef Kirill Voronin, can easily be considered a healthy food product: they contain a minimum of salt and sugar and no vinegar at all. At the same time, the blanks are perfectly stored even at room temperature.

SNACK “CUBANOCHKA”

This juicy, delicious appetizer will be a good addition to any meal. In addition, it can be used as a basis when preparing the first or second course.

Peel tomatoes (1 kg) and pass through a meat grinder. Place in a saucepan and place over low heat. When the mass has boiled down by about half, add bell pepper (4 kg), also minced. Stirring, cook until it reaches a mushy consistency. Then add chopped hot peppers (5-6 pods), a couple of heads of garlic, 0.5 cups of vegetable oil and salt to taste. Cook for another 10 minutes, then put into jars and seal.

SALAD “APETITIVE”

Cucumbers prepared according to this recipe are moderately spicy and crunchy like fresh.

Cut 3 kg of cucumbers into circles, 1 kg of onion into half rings. Chop 100-150 g of dill. Place everything in a large saucepan, add 3 teaspoons of granulated sugar, 2 tbsp. spoons of salt, mix and leave for 2-3 hours.

Add 1 cup sunflower oil. Bring to a boil over low heat, cook for 10 minutes with constant stirring. Add chopped garlic (2 heads), 3-4 bay leaves and keep on low heat for another 2-3 minutes. Place the hot salad in jars and roll up the lids.

SNACK “ROYAL”

This preparation tastes a little like mushrooms. Bake eggplants (4 kg) in the oven, peel and cut into circles. Place a few cloves of garlic, bay leaf, and black peppercorns at the bottom of liter jars.

Peel tomatoes (6 kg) and pass through a meat grinder. Add 6-7 tbsp. spoons of salt. Place the eggplants in jars, pour in tomato puree and pasteurize for 10 minutes. Roll up the lids.

TREATMENT “MINIMUM CALORIES”

A light snack for those watching their figure. Cut tomatoes (3 kg) into slices, 6-7 sweet peppers into strips. Add 0.5 cups granulated sugar, 1 tbsp. spoon of salt and cook for 30-35 minutes. At the end of cooking, add 6-7 chopped garlic cloves. Place the hot lecho into jars and roll up the lids.

SUMMER SALAD

This bright, delicious vegetable salad will remind you of sunny summer.

Grate 4 large carrots. Peel 5 tomatoes and pass through a meat grinder. Cut 3 onions into rings, 5 sweet peppers into strips. Place everything in a saucepan, add 1.5 cups of vegetable oil and salt to taste. Cook over low heat for about 5 minutes, then add shredded cabbage (2 kg) and cook for another 10 minutes. Place the hot salad in jars and roll up the lids.

Recipes and tips will also be relevant during the canning season:

They can still be saved!
We stock up. .
Homemade.
Ferment, salt, marinate

Canned tomatoes for the winter without vinegar are a priority for those who care about a healthy diet or do not respect the vinegar taste in snacks. In this design, tomatoes will delight you with excellent characteristics and will become one of the best additions to any table.

How to seal tomatoes without vinegar for the winter?

If you want to prepare tomatoes without vinegar for the winter, recipes for delicious snacks and accessible recommendations will help you implement the idea effectively and without unnecessary hassle, ensuring the best possible preservation of the preparation.

For canning, choose tomatoes of the correct shape, without damage or dents, with dense pulp.
Before hot salting, the washed fruits are pricked with a toothpick, skewer or fork, which will help preserve the integrity of the tomatoes and protect them from cracking.
Dill umbrellas, parsley, celery, black and allspice peas, cloves, cinnamon, garlic, chili, cherry leaves, horseradish, and currants are often used as flavoring and spicy additives. Laurel leaves will also come in handy.
Before canning, jars are sterilized in any convenient way, the lids are boiled for 5 minutes.
Water for canning is used filtered, bottled or spring.
After sealing, the hot jars are turned upside down and wrapped warmly until they cool completely, which will ensure ideal preservation of the workpiece for a long time.

Tomatoes for the winter without vinegar and sterilization

Tomatoes marinated without vinegar and sterilization according to the following recipe are balanced in taste, the degree of pungency and spiciness of which can be adjusted by changing the composition of additional ingredients. If the process is carried out correctly and sterility conditions are observed, the workpiece is perfectly preserved without acid-containing preservatives.

Ingredients:

tomatoes – 2-2.5 kg;
water – 1.5-2 l;
salt and sugar - 2 tbsp. spoons;
garlic – 4-5 cloves;
herbs, spices.

Preparation

The washed tomatoes are placed in sterile jars, with herbs and spices placed on the bottom.
Pour boiling water over the tomatoes and leave covered for 20 minutes.
The liquid is drained, boiled, and poured back into the jars for 20 minutes.
Boil the infusion again, adding salt and sugar.
Pour brine into jars.
Seal the tomatoes for the winter without vinegar with sterile lids, turn the containers upside down, and insulate them until they cool completely.

Tomatoes in their own juice without vinegar

If you have a rich harvest, you should not miss the opportunity to enjoy an ideal snack in all respects by preparing tomatoes in their own juice without vinegar. When cooked this way, tomatoes retain their fresh natural taste, acquiring a slight piquancy and the missing balance of salt and sugar. If desired, you can put garlic cloves or spices in the jars.

Ingredients:

tomatoes – 2 kg;
freshly prepared tomato juice – 1.5 l;
salt – 1.5 tbsp. spoons;
sugar – 2.5 tbsp. spoons.

Preparation

Prepare the required amount of juice in any convenient way.
Boil the tomato for 5 minutes, adding salt and sugar.
The tomatoes are placed in jars, filled with juice, and covered with lids.
Sterilize liter containers for 20 minutes, three-liter containers for 30 minutes, seal and wrap.

Tomatoes with aspirin without vinegar for the winter

You can prepare salted tomatoes for the winter without vinegar by adding acetylsalicylic acid, which will act as a preservative, creating the necessary acidic environment, and will protect the preparation from the influence of harmful bacteria. When storing containers in the cold, you can use a single fill with brine.

Ingredients:

tomatoes – 2 kg;
aspirin – 2 tablets;
salt – 1-1.5 tbsp. spoons;
water – 1.5 l;
herbs, spices, garlic.

Preparation

Place herbs, garlic, spices and washed tomatoes into sterilized jars.
Pour boiling water over the tomatoes.
After 20 minutes, the water is drained and boiled with salt.
Aspirin is added to the jars and boiling brine is poured.
Seal salted tomatoes with aspirin without vinegar, wrap upside down until cool.

Marinated tomatoes without vinegar with citric acid

Pleasant to the taste, with harmonious acidity, prepared tomatoes without vinegar for the winter with citric acid are obtained. The additive will ensure ideal preservation of snacks at room conditions without additional sterilization. Sweet bell peppers, cloves and parsley will add a special piquancy to the tomatoes.

Ingredients:

tomatoes – 1.5 kg;
citric acid – 1 teaspoon;
salt – 1 tbsp. spoon;
sugar – 3 tbsp. spoons;
water – 1 l;
bell pepper – 0.5-1 pcs.;
cloves – 2 pcs.;
herbs, spices.

Preparation

Herbs, spices, cut peppers and washed tomatoes are placed in sterile containers.
Pour boiling water over everything for 20 minutes.
The water is drained, boiled with salt, sugar and citric acid, and poured into jars.
Seal the tomatoes for the winter without vinegar, wrap them until they cool.

Sweet tomatoes for the winter without vinegar

Canned tomatoes without vinegar according to the following recipe will delight fans of sweet preparations. The amount of sugar can be reduced or increased by selecting the proportions according to individual preferences. If you put a few rings of chili pepper in each jar, the appetizer will acquire a spicy kick.

Ingredients:

tomatoes – 1.5 kg;
salt – 2 tbsp. spoons;
sugar – 4-5 tbsp. spoon;
water – 1 l;
herbs, spices.

Preparation

Herbs, spices, and washed tomatoes are placed in jars.
Brine is made from water, salt and sugar and poured into containers.
Cover the vessels with lids and sterilize for 20 minutes.
Sweet tomatoes are sealed for the winter without vinegar and wrapped until cool.

Tomatoes with grapes for the winter without vinegar

Cooked marinated tomatoes without vinegar for the winter with grapes acquire an extraordinary taste. It is preferable to use berries of white or pink sweet and sour varieties. The natural acid they contain will ensure proper taste and preservation of the snack, and the preparation itself will be supplemented with another delicious edible component.

Ingredients:

tomatoes – 1.2-1.3 kg;
grapes – 300 g;
salt – 1 tbsp. spoon;
sugar – 2 tbsp. spoons;
water – 1 l;
bell pepper – 1-2 pcs.;
greens, garlic.

Preparation

Peppers, herbs and garlic are placed at the bottom of sterile containers.
Fill the jars with washed tomatoes and grapes.
Pour boiling water over the contents for 20 minutes.
Drain the water, boil it with salt and sugar, and pour it back into the jars.
Sealed for the winter without vinegar, wrapped.

Tomatoes with apples for the winter without vinegar

Apples of appropriate sour and aromatic varieties can become a source of additional acidity in the workpiece. Antonovka fruits would be an ideal option. For one three-liter container you will need to put two medium-sized fruits. They can be pre-cut into large slices, removing the seed boxes.

Ingredients:

tomatoes – 1.5 kg;
apples – 2 pcs.;
salt – 3 tbsp. spoons;
sugar – 3 tbsp. spoons;
water – 1.5 l;
greens, peppers, spices, garlic.

Preparation

Herbs, spices, tomatoes and apples are placed in sterile jars.
Pour boiling water over the components for 20 minutes.
Drain the water, boil with salt and sugar, pour into containers.
Tomatoes and apples are sealed without vinegar and wrapped.

Tomatoes in jelly without vinegar for the winter

You will be able to surprise your loved ones and friends with an original and delicious appetizer prepared according to the following recipe. In this case, tomatoes without vinegar are preserved in a jelly filling, which will effectively complement the fruit when served. Onion rings and slices of garlic added to the jar will give the jelly and tomatoes a special taste.

Ingredients:

tomatoes – 2 kg;
onion – 500 g;
gelatin – 2 tbsp. spoons;
salt – 2 tbsp. spoons;
sugar – 0.5 cups;
water – 1.5 l;
dill, parsley, garlic, bay, allspice.

Preparation

Tomatoes are laid out in jars, alternating with onion half rings and chopped garlic.
Pour the gelatin into a glass of water, and boil the brine from the rest of the liquid, adding salt and sugar.
Mix the granules into the brine and pour into jars.

Green tomatoes for the winter without vinegar

Fruits that have not had time to ripen can be preserved in. The taste of the resulting preparation will surprise even experienced cooks, delighting with its special piquancy, sophistication and freshness. With the correct implementation of a simple and unpretentious technology, the snack is well preserved even at room conditions.

Ingredients:

green tomatoes – 2 kg;
tomato juice – 1.5 l;
salt – 2 tbsp. spoons;
sugar – 6 tbsp. spoon;
aspirin – 2 tablets;
cinnamon – 0.5 teaspoon.

Preparation

Place green tomatoes in jars.
Pour boiling water over the tomatoes twice, keeping the fruit covered for 15 minutes each time.
Tomato juice is boiled with salt, sugar and cinnamon.
Aspirin is thrown into the jars and filled with tomato sauce.
Seal green tomatoes without vinegar and wrap until cool.

Tomato slices for the winter without vinegar

Without vinegar, the following recipe will allow you to find a use for large fruits that will not fit entirely into the jar. Tomatoes prepared in this manner retain their fresh taste, acquiring a slight piquancy. Celery or basil leaves placed on the bottom of the containers will add a special aroma.

Ingredients:

tomatoes;
water – 1.5 l;
salt – 1 tbsp. spoon;
garlic, celery or basil leaves.

Preparation

Place chopped garlic and herbs on the bottom of the jars.
Fill the vessels with tomatoes cut into large slices.
Boil water with salt and pour into jars.
Sterilize containers for 10 minutes, seal and wrap.

Cold-process tomatoes for the winter without vinegar

Pickling tomatoes without vinegar, taking into account the following recommendations, will allow you to get a delicious savory snack without heat treatment. This method is suitable if you have a cellar, a cold basement or free space in the refrigerator, since after registration the jars must be stored exclusively in the cold.

It is very pleasant to open jars of preparations on cold winter evenings. The kitchen is immediately filled with the aromas of summer, and you can add delicious vegetables to your dishes.

In addition, pickling allows you to preserve vegetables almost in their original form: they not only have a bright, rich taste and amazing aroma, but also almost all of their original valuable substances. Eating tomatoes, cucumbers, lecho and mushrooms is really very healthy.

It’s great when you make preparations without vinegar. Then the contents of the jar give only benefits to the body and do not adversely affect the gastrointestinal tract.

Even sensitive people will be able to enjoy such preparations, since there is no harsh, burning vinegar in them.

How to make preparations without vinegar? Remember a few recipes, simple secrets of salting and marinating. You will enjoy beautiful vegetables all year round.

Delicious preparations for the winter without vinegar

You can make various delicious preparations for the winter without vinegar if you remember a few recipes and pay attention to useful tips. Indeed, canning without adding vinegar is much more pleasant, and you will better preserve the natural taste and aroma of vegetables.

However, safety must not be forgotten, so you will need to carefully monitor the cleanliness of the jars and the quality of the products used.

How to sterilize jars - video, 5 ways:

Without vinegar, you can roll up tomatoes, eggplants and peppers, beets and cabbage, adjika and cucumbers, and prepare pickled mushrooms and squash caviar. There are practically no restrictions!

Hobbyists can even preserve carrots, peas and corn on the cob. Choose the option you like and start cooking.

Many people enjoy eating lecho. The dish, which has long been known to everyone, attracts with its relative ease of preparation, a bouquet of flavors and aromas, and a wealth of vitamins and minerals.

Some people prefer spicier preparations, so housewives roll up jars of vinegar and generously sprinkle everything with black pepper and spices. Lovers of a healthy lifestyle, who do not want to put the body at risk at all, prefer to do a gentle treatment.

It is worth remembering the recipe for lecho without vinegar if you decide to make the preparation spicy, but completely safe. When you roll up the jars without vinegar, in the future this dietary treatment can be given even to children.

The cooking algorithm is quite simple.

Take:

tomatoes (5 kg),
bell peppers (3 kg) of different colors,
spices and herbs.
You will also need cloves, black peppercorns, and you can supplement everything with a few cloves of garlic.
It is advisable to use olive oil,
you will need citric acid.

How to cook lecho without vinegar:

Tomatoes must be peeled. It’s great if you get rid of it and the peppers. To do this, simply scald the tomatoes with boiling water and then place them in a saucepan with cold water. The skin will come off instantly. Peppers are a little more difficult to work with. They will need to be lightly cooked, this will take 4-5 minutes. Then drain the water, drain the peppers in a colander, and then place them in a pan of ice water. The skin will come off easily!
Now it's time to prepare the tomatoes and peppers for pickling. It is necessary to remove the centers from the tomatoes, remove the seeds and green stalks from the peppers. It’s great if there are no seeds in your lecho. Use only tomato pulp so that the lecho has the perfect taste, without the seeds bothering you.
Peppers and tomatoes need to be cut into fairly large pieces. The best option is to cut the tomatoes into large cubes and cut the peppers lengthwise into long, wide strips.
Boil the peppers and tomatoes for 10 minutes. Add salt (2-3 tablespoons) and sugar (1.5 cups) to taste. It is advisable to add a spoonful of olive oil. Add citric acid. For two liters of lecho you will need a teaspoon of acid.
Prepare the jars. They need to be thoroughly sterilized; they can be processed in a pan of boiling water.
Place your spices and herbs at the bottom of the jars; you can also add garlic cloves, cloves and peppercorns. Some housewives also use onions cut into rings. It adds piquancy to the treatment.
Pour the lecho into jars and roll up.

Remember one nuance: you should fill the jars to the very edges so that there is practically no air left there.

Your lecho without vinegar is ready!

Have you decided to make preparations for the winter without vinegar? You can remember right now an excellent lecho recipe that does not contain vinegar or oil. In general, this preparation is dietary.

You can completely avoid spices, but your lecho will immediately captivate you with its delicate taste and rich aroma! There are several secrets.

First of all, take care to choose good vegetables. Each pepper should be beautiful, ripe, and have no damage, dents, or scratches on the skin. The stalks should be strong and exude the specific aroma of bell peppers and herbs. Tomatoes should also be selected that are ripe, rich in color, and without damage.
Be sure to remove the skins from your peppers and tomatoes. To do this, tomatoes are scalded and peppers are boiled for 5 minutes. Then they need to be immediately cooled in water.

How to cook lecho without vinegar and oil:

Thoroughly peel tomatoes (3 kg) and peppers (1 kg) from seeds, stalks, and seed boxes.
Take half of your tomatoes, a few peppers. Cut them quite finely. Add small diced white and purple onions. Place everything in a frying pan and simmer without oil, adding a little sugar (3 tablespoons) and salt (1 tablespoon).
Cut the remaining vegetables into large pieces. They need to be boiled for 25 minutes.
Jars must be sterilized. Place only a couple of blackcurrant leaves and two cloves on the bottom.
Combine and mix boiled and stewed vegetables. At the same time, save all the sauce that formed during stewing. Pour the resulting mass into jars and roll up.

Your dietary treatment is ready! It will give the body only useful substances. Even children and people with gastrointestinal diseases can eat this lecho. The most delicate mass will definitely not harm, but it will improve your health and provide you with vitamins.

Now you will learn how to prepare real Belarusian lecho without adding vinegar. This lecho has a particularly bright aroma and rich taste, but vinegar and citric acid are not used in it.

You can add oil if you wish, but this ingredient is also optional. Pay attention to all the nuances so that your preparation turns out tasty and healthy.

First, prepare the tomatoes and bell peppers. Choose large red peppers (10 pieces), large tomatoes (3 kg) in darker shades. For variety, you can add 2-3 yellow peppers and a few small yellow tomatoes.
Free tomatoes and peppers from skins, seeds, and stalks.
Take a few tomatoes and peppers and chop them finely. Also select one large white onion. It will need to be cut into small cubes.
Pour a spoonful of olive oil into a frying pan and heat it up. Place finely chopped vegetables. Add sugar (1 cup) and salt (1-2 tablespoons) to taste. Chop a few large cloves of garlic and add them to the frying pan as well. Fry the mixture for 10 minutes.
Cut the remaining tomatoes and peppers into large pieces. They need to be cooked for 30 minutes. 15 minutes before the end of cooking, add the fried vegetables to the pan, after draining the excess water. All the liquid should then end up in jars.
Banks must be sterilized. Place black currant leaves, spices, French mustard and cloves, and peppercorns on their bottom.
When your lecho is ready, you need to pour it into jars. Try to make sure that the jars are filled to the very brim.
You can roll up your Belarusian lecho!

Please note that in Belarusian lecho you must definitely use garlic. It will give the dish a unique aroma.

It is worth noting that for lovers of brighter flavors and smells, a preparation to which fresh garlic is added is more suitable. To prepare it, you need to cut two cloves of garlic into slices and place them on the bottom of the jar, right in the spices, and pour the boiled vegetable mixture on top.

Tomatoes for the winter without vinegar

Tomatoes are very popular, which is not surprising. Tomato preparations can be added to various dishes or used as an independent snack. You will always have aromatic, tasty, almost fresh tomatoes on hand that have retained all their beneficial properties.

Canning tomatoes for the winter without vinegar - video:

Canning tomatoes without vinegar also ensures their safety if you carefully sterilize the jars and monitor cleanliness and hygiene. Remember simple tips and recipes for preparing canned tomatoes without vinegar.

You can preserve tomatoes using citric acid. Typically, two liters require a little less than one teaspoon of acid.
Some housewives prefer to do without preservatives altogether, leaving the tomatoes in their original form. In this case, it is extremely important to process the jars well, and the tomatoes must be salted cold. You will not fill the tomatoes with hot brine, but with pre-cooled brine. Such tomatoes will retain their fresh taste and will be quite firm.
You can add marinades to tomatoes, combine them with grapes, lemon slices, pieces of bell pepper and onion. Tomatoes that are salted together with gherkins and hot peppers have an original taste.
Tomatoes can be rolled into a paste, cut into small pieces, and pre-simmered. Housewives enjoy cooking tomatoes, which at the same time resemble lecho and tomato paste. They have chunks and a thick sauce. This mixture is successfully complemented by olive oil.
There are different ways to prepare salty and sweet tomatoes; you can opt for pickled tomatoes.
It is advisable to pay more attention to preparing tomatoes for pickling. You need to carefully select tomatoes, peel them well and remove seeds.

Please note: pathogenic bacteria most often develop in rotten, damaged tomatoes, the so-called “carrion”. Don't buy these tomatoes!

Each tomato must be smooth and of high quality. Make sure there are no dents, darkening or damage on the skin. These tomatoes are noticeably tastier and safe.

When you have learned the basic nuances of pickling tomatoes without vinegar, it’s time to remember simple recipes, choose the ones you like best and start cooking.

Tomatoes with grapes without vinegar

You can prepare delicious tomatoes and grapes without vinegar. Such canned food has an original taste, an unusual aroma, and attracts with a non-trivial combination of flavors of tomatoes and grapes.

To prepare you will need:

large grapes,
small seedless grapes,
small ripe tomatoes, you can use small cherry tomatoes,
a little cloves and peppercorns.

Please note: it is advisable not to put garlic, onions, or too many spices in such canned food.

How to can tomatoes and grapes without vinegar:

It is better not to peel tomatoes. Choose only whole tomatoes that are fairly firm.
Large grapes need to be seeded. You will place it on the bottom of the jars along with cloves, pepper and spices.
Wash the jars thoroughly. They need to be sterilized in an oven or pan.
Prepare the brine (for 1.5 liters of water - 2 tablespoons of salt), cool it. You can add sugar (1.5 tbsp) or according to your taste.
Pack tomatoes and small seedless grapes into the jars fairly tightly, but do not force them.
Now that the jars have spices, grapes and tomatoes, it’s time to fill them with cool brine. Immediately roll up your canned goods.

Tomatoes and grapes are ready!

Related products:

Canning tomatoes without vinegar requires special care. It is important to remember that the tomatoes must be fresh, whole, and it is advisable to wash them. It is necessary to carefully sterilize jars and monitor cleanliness.

You can use citric acid as a preservative, which is an excellent substitute for vinegar. If the jars are well processed, the tomatoes can be preserved without acid. A good option is to do cold pickling.

Consider a simple recipe for canning tomatoes without vinegar.

Choose medium-sized tomatoes. They should be ripe, smooth, with intact skin.
Take a few cloves of garlic, an onion, and a small carrot.
Stock up on spices, French mustard, dill, blackcurrant leaves and cloves.
Immediately prepare a strong brine (3 teaspoons of salt per 1 liter of water), add citric acid (0.5 teaspoon) and a little sugar (10 g).
Process the jars. They must not be wiped after sterilization!
Place spices on the bottom of the jar. Cut the carrots into cubes and the onion into thin rings. Place the vegetables in the bottom of the jar along with the whole garlic cloves.
Place tomatoes in jars.
All that remains is to pour brine into the jars and roll them up.

Your tomatoes are ready!

Marinated tomatoes without vinegar

Nowadays even pickled tomatoes are prepared without vinegar. For this you will need a lot of spices, citric acid, black and red pepper. It is better to choose small cherry tomatoes so that they are even better salted and have the richest taste.

Choose only ripe tomatoes. You should not use tomatoes if they have the slightest traces of damage. A good option is to purchase small tomatoes of different colors. The combination of yellow and red tomatoes is an appetite in itself.
Be sure to choose a bouquet of spices to suit your taste. It may include French mustard, bay leaf, peppercorns and cloves, dill with seeds. Remember not to add too much bay leaf as it can make the tomatoes bitter.

2 liters of water,
2 tbsp. l. salt,
8 tbsp. l. Sahara,
and also hot peppers. They should be added in moderation so that the tomatoes do not become too spicy. Two small pieces of pepper are enough for one two-liter jar.

You can pour hot brine over the tomatoes, but then you should add citric acid to it. Leave all the spices at the bottom of the jar, but you can put one piece of hot pepper right in the middle. During the salting process, the jars will need to be turned over several times.

Marinated tomatoes without vinegar are an excellent option for any feast, and they will also be an excellent addition to various dishes.

Try cooking different types of tomatoes. Salted tomatoes without vinegar are always very popular. They are easy to prepare, salt in about 15 days, and remain very aromatic and juicy.

You will need peppercorns, some cloves and horseradish, dill with seeds. You can add a little garlic and onion.
Brine: for 1 liter of water - 30 g salt, 3 g garlic, 20 g dill, 3 g horseradish (root), 2 allspice peas.
When you prepare the brine, it is advisable to supplement it with citric acid. This will preserve your tomatoes better.

How to cook salted tomatoes without vinegar:

Place pepper, spices, chopped onion and garlic cloves on the bottom of a sterilized jar.
Carefully place the tomatoes so that they are pressed fairly tightly together, but not wrinkled.
Pour brine into jars.

If you want more piquant tomatoes, you should add two small pieces of hot pepper to the spices.

Sweet tomatoes without vinegar

More and more people are enjoying cooking sweet tomatoes. They resemble tomato paste, lecho, and have a delicate taste. Of course, it is better to make such preparations without vinegar.

You can stay with the standard option. You simply take the tomatoes and pickle them as usual, but add more sugar. Some housewives generally minimize the amount of salt and use citric acid as a preservative.

There is also a more original recipe.

Take selected tomatoes, several bell peppers, one onion and carrots.
Use French mustard and dill as spices.
Remove skin and seeds from one tomato and bell peppers. Cut the onion into thin rings, cut the carrots into small cubes. Place the entire mixture in the bottom of the jar along with the French mustard and dill.
Place whole tomatoes on top.
Make the brine with a minimum amount of salt, add citric acid and more sugar.
Pour sweet water into jars. You can roll it up.

Remember that it is extremely important to carefully seal such canned food, using only sterilized, clean jars.

Salting cucumbers for the winter without vinegar: a few secrets

Salt cucumbers without vinegar? Have you decided to try making canned food without the usual acetic acid? Then you will need useful tips and recipes.

Of course, first of all you need to pay attention to the cleanliness of your jars. They must first be thoroughly washed and then processed in the oven or pan. You will use new lids. The seaming tool must also be of high quality, otherwise the jar may not be tightly closed.

How to cook pickles for the winter without vinegar - video recipe:

Choose cucumbers well for your preparations. They must be ripe, have a rich color and a characteristic smell. It is advisable to use medium-sized cucumbers. Some people prefer small cucumbers, but it is important to know for sure that this is a special variety, and not just unripe cucumbers.

Experienced housewives note that cucumbers with thick but smooth skin are better for salting. You should not take cucumbers with thorns. They can be bitter and poorly salted.

Cucumbers without vinegar can be cold-pickled. Then you don't even have to add acid to the lemon. You just take the necessary spices, the cucumbers themselves, prepare and cool the brine.
Cucumbers are also salted hot without vinegar, but it is still advisable to add a little citric acid in such cases. Pickling cucumbers without vinegar requires careful attention, since it is very important to ensure their safety and the safety of the preparations.
Cucumbers will have a wonderful taste and aroma if you use blackcurrant leaves. Add them to the spices at the bottom of the jar and place them on top. Remember that there should be water between the leaves and the lid.

There is a great way to make cucumbers more flavorful: salt them evenly. This secret will definitely come in handy if you want to roll up large cucumbers.

Just take a fork and

Almost all housewives are engaged in canning for the winter. Vegetables, meat, fruits, berries are prepared in jars, barrels and even tubs, as our great-grandmothers did. Pickled vegetables and salads made from them are a wonderful appetizer and addition to any dish. In this article, you will learn how to do canning without vinegar, recipes for some pickling methods, and useful tips on preparing for the winter.

You can preserve any vegetables, such as tomatoes, cucumbers, sweet and hot peppers, eggplants, zucchini and much more. The end of autumn is the height of the harvesting season. Marinades for preparing vegetables are made from all kinds of ingredients. We offer you recipes for canning all kinds of vegetables with marinades without vinegar. Such dishes retain the beneficial properties of vegetables, retain their taste and are safe for the human body.

How to choose vegetables for canning

In order for you to get a high-quality pickled dish in the future, you should choose vegetables in such a way that they are well preserved:

For pickling cucumbers, you should choose fruits with a dark shade. The ideal size of a cucumber is six centimeters. The pimples should be dark in color and the skin of the vegetable should be thin.
For pickling tomatoes, you should choose small-sized fruits. The skin should be elastic without damage. The ideal variety for preservation is cream.
To preserve peppers, you should pay attention to the color of the fruit. It should be rich and without damage. You will also need to thoroughly clean the vegetable from seeds.
To prepare eggplants, you should pay attention to the ripeness of the fruit. The color should be rich and the skin should be elastic.

Recipe for salad from various vegetables without vinegar

You will need the following set of ingredients:

eggplants – 2 kg;
tomatoes – a little less than 1 kg;
onions – 5 pcs.;
sweet pepper – 0.5 kg;
carrots – 3 pcs.;
parsley - a bunch
spices - to taste;
garlic - to taste.

How to cook:

All of the above vegetables must be carefully prepared: washed, peeled.
Chop medium-sized eggplant cubes.
Chop sweet peppers, onions, carrots finely.
In a separate container, preferably a saucepan, brown the onion. Add the bell peppers to the onions and simmer the dish for three minutes.
Next, add the eggplants and season with spices.
After 10 minutes, place the grated carrots in the saucepan and cover with a lid. Continue the simmering process for a few minutes.
Blend the tomatoes using a blender. Chop the greens and garlic. Add the ingredients to the tomato puree and season with spices.
Load the prepared mixture into the saucepan and continue the process for about 8 minutes.
Place the finished dish in previously prepared containers and roll up the lids.

Crispy cucumbers without vinegar

There are many ways to pickle cucumbers without adding vinegar. We will introduce you to one of these recipes today.

In order to reproduce the presented dish, you will need:

cucumbers – 1 kg;
garlic – 2 cloves;
greens - to taste;
hot pepper – 1 pc.;
black pepper – 10 peas;
horseradish root – 2 pcs.;
laurel leaves, cherry;
40 g salt;
80 g sugar:
citric acid – 1 tablespoon.

How to cook:

Rinse each ingredient. Sterilize the jars and dip the lids in boiling water.
Place the cucumbers in a vertical position in the containers of your choice. Also add a few cloves of garlic, herbs, bay and cherry leaves, and spices.
Place a pot of water to boil.
Fill containers with cucumbers with boiling water. Within 10 minutes, the water will be saturated with cucumber juice.
Pour the aromatic water back into the container.
Add spices to the almost finished marinade and boil.
Add citric acid to the cucumbers.
Pour the resulting marinade into the jars and seal them with lids.

Dietary zucchini for the winter

Zucchini is one of the dietary foods that has high levels of potassium and sodium. Almost all nutritionists recommend using this vegetable year-round. We bring to your attention a recipe for canning zucchini while preserving all its beneficial properties.

To prepare the preparation you will need:

large zucchini – 4 pcs.;
citric acid – 1 teaspoon;
horseradish leaf;
seasonings - to taste;
several laurel leaves;
one bunch of greenery;
garlic - to taste.

Cooking method:

Prepare the marinating containers using the microwave. To do this, fill the jars with boiling water and place in the oven for 10 minutes at 80 degrees.
Trim any rough edges and remove the skin from the zucchini. Cut into thin rings.
Place zucchini in jars and pour boiling water over them.
After 5 minutes, pour the liquid back into the pan and boil for a few minutes.
Place dill branches and other spices at the bottom of the jars.
Dissolve the spices in the marinade and pour over the zucchini.
Use a key to roll up the jars with lids.

The jars should cool in an inverted position, being warmly wrapped.

Sweet crispy cucumbers, pickled without vinegar

A snack prepared according to this recipe will not burn your tongue from a large amount of salt and vinegar, but will delight you with its pleasant sweetness and crispy texture.

To prepare a three-liter jar you need:

half a carrot;
half a bell pepper;
small chili pod;
3 dill umbrellas;
a pair of currant leaves;
a pair of cherry leaves;
5 pieces of allspice in the shape of peas;
dessert spoon of citric acid;
5 garlic cloves;
cucumbers by jar volume;
4 dessert spoons of salt;
one and a half liters of water;
8 dessert spoons of sugar.

Step-by-step cooking method:

The butts of all cucumbers are cut off, the vegetable is washed and immersed in cold water for 3 hours.
At this time, the jar is sterilized and the water is set to boil.
The remaining ingredients are washed under running water.
At the bottom of the jar are dill umbrellas, currant and cherry leaves, several carrot circles and slices of sweet pepper, a chili pod, peppercorns and garlic.
The jar is filled with cucumbers.
The workpiece is poured with boiling water and kept for 20 minutes.
Water from the jar is poured into the pan, salt and granulated sugar are dissolved in it.
The pan is moved to the fire and the brine is boiled for 5 minutes.
Citric acid is poured into cucumbers. The workpiece is filled with sweet brine.
The lids are rolled up, the workpiece is turned over and wrapped in a warm towel for 2 days.

To make cucumbers even tastier, you need to select small vegetables: 7-10 centimeters in length.

Recipe for vegetable salad with peppers and tomatoes

To prepare it you will need:

sweet peppers and tomatoes – 4 kg;
onions – 6 pieces
carrots – 3 pieces;
garlic - to taste;
lemon acid;
salt, bay leaf to taste.

Cooking algorithm:

Grind the tomatoes into a puree using a blender.
Cut the peppers into four parts.
Chop the onions and carrots in a way convenient for you.
Boil tomato puree in a large saucepan.
Add the remaining vegetables to the tomatoes.
Stirring constantly, cook the dish for half an hour.
A few minutes before the end of cooking, pour in the vegetable oil.
Add citric acid, chopped garlic and spices to the same mass.
Prepare containers and fill them tightly with salad.
Roll up the finished dish with lids.

Sweet tomatoes with basil

One unique appetizer is sun-dried tomatoes with basil.

You will need:

tomatoes – 1 kg;
green basil - a large bunch;
vegetable oil – 1 cup;
garlic - to taste;
spices - to taste.

How to cook:

Prepare the tomatoes by cutting them into several pieces.
Pour oil generously onto a baking sheet. Place tomatoes on top. Season with spices.
Simmer the tomatoes in the oven for about ten hours at a temperature of no more than 80 degrees.
Prepare the garlic and basil by chopping them into small pieces.
Pour oil into the bottom of sterilized jars.
Place in jars in layers: tomatoes, basil, garlic. Vegetable oil follows again.

Screw the lids on the jars and place them in the refrigerator. In a few days, the marinated sun-dried tomatoes will be ready for tasting.

Assorted vegetables

You can preserve vegetables either individually or together.

Ingredients:

one onion;
one sweet pepper;
head of cabbage;
tomatoes and cucumbers;
one carrot;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
1 tsp. citric acid;
2 cloves of garlic;
black peppercorns;
basil, parsley;
bay leaf to taste.

How to cook:

Prepare containers with lids by sterilizing them.
Wash the cucumbers and cut off the stems. Dip them in boiling water for a few minutes and place them in containers.
Dip the tomatoes in water (no more than five minutes).
Chop the carrots into strips.
Shred the cabbage.
Cut the sweet peppers into several pieces.
Chop the onion into half rings and crush the garlic with a knife.
Dip the rest of the vegetables into the water as well.
Dissolve spices and acid in water.
Boil the marinade.
Fill each container with vegetables. Pour the resulting aromatic marinade over the preparations and roll up using a key.

Preserving cucumbers without vinegar (video)

Canning without vinegar is quite simple and economical. But the most important thing is that the absence of vinegar allows you to preserve the naturalness of each product.