Amazing-tasting recipes for tomatoes with celery for the winter

With the onset of tomato season, each housewife tries not to miss the moment and roll up as many cans as will fit in the pantry. In winter, such preparations help out, because purchased vegetables do not have the desired taste, and the cost is repulsive.

We have collected recipes for tomatoes for the winter with celery. This amazing vegetable has a delicate taste and spicy aroma, goes well with sweet pickles and tomatoes.

Features of canning tomatoes with celery

Pickled tomatoes are one of the most popular preparations for the winter. Short-term heat treatment preserves the maximum of nutrients in vegetables.

So that the homework will stand until spring, follow the rules for preparing and preserving food:

1. Do not use overripe tomatoes for pickling. They should have a dense skin and pulp, then they will not fall apart during the heat treatment.
2. Wash fruit thoroughly before placing in jars to avoid botulism.
3. Pierce whole tomatoes with a toothpick in the area of ​​the stalk so that the peel does not crack.
4. For pickling, use petiole and stem celery, rinsing thoroughly with running water.
5. Use containers up to 1 liter to eat the contents faster and not take up space in the refrigerator.
6. To determine the amount of water needed to make the marinade, pour boiling water over the jars and then pour the liquid into a saucepan. For example, a 1 liter jar will need 250-300 ml of water.
7. To keep the tomato shape and vitamin composition, vegetables do not need to be kept in the marinade for too long. Enough 10 minutes.
8. Tomatoes go well with parsley, dill, mint, celery, horseradish leaves, cherries, currants, oak. Rinse the greens thoroughly before putting them in jars, otherwise the blanks will explode at the most inopportune moment.
9. Place whole garlic cloves in containers if you want to keep the marinade clear. Chopped garlic makes the liquid cloudy.
10. Use rock salt to prepare the marinade and after boiling, strain it through cheesecloth to get rid of large particles. It is better not to use iodized salt - it softens vegetables too much.

Preparation of containers and lids

Rules for the preparation of cans and lids for canning tomatoes:

1. Banks must be free of cracks and chips.
2. Before laying food, sterilize the container for steam, in the oven, microwave, multicooker, dishwasher. Pour water into each of them and use any convenient method of disinfection.
3. Choose turnkey covers with elastic bands along the edge. The screw caps must be free of dents and rust. Sterilize with containers before stopping.

The best recipes for the winter

We offer to roll up several cans of tomatoes for the winter with fragrant petiole and stem celery with the addition coriander, mustard, black and allspice, dill, parsley, basil, garlic.

Reference. Celery has a negative calorie content. This means that the body spends more energy to process the product than it receives. For example, the calorie content of stalked celery is 19 kcal, and the body needs 25 kcal for its processing.

A quick and easy recipe

Pickled tomatoes according to this recipe are easy to prepare and taste good.

Ingredients:

• tomatoes - 2 kg;
• celery leaves - to taste;
• bay leaf - 4 pcs.;
• sugar - 70 g;
• rock salt - 70 g;
• vinegar essence 70% - 50 ml;
• water - 2 l.

Preparation:

1. Place celery leaves on the bottom of the container, distribute washed tomatoes on top and put a sprig of celery.
2. In a saucepan, boil 2 liters of clean water, carefully pour the tomatoes in the jars and close the nylon lid with holes. After 10 minutes, drain the water, add salt, sugar, bay leaf and essence. Boil the marinade for 10 minutes and pour over the contents of the jars. Roll up the container with sterile lids and turn over.

Take a note:

Pickled cucumbers for the winter in tomato juice

Delicious pickled eggplant without sterilization

How to cook canned zucchini for the winter

With garlic, mustard and coriander

Fragrant tomatoes with subtle garlic notes, a light spike of mustard and a spicy aroma of coriander will delight gourmets with their taste.

Ingredients:

• tomatoes - 3 kg;
• celery leaves - 1 bunch;
• coriander - 30 g;
• dill umbrellas - 5 pcs.;
• mustard beans - 25 g;
• bay leaf - 5 pcs.;
• rock salt - 50 g;
• sugar - 50 g;
• vinegar 9% - 50 ml;
• water - 2 l.

Preparation:

1. Put dill, half celery leaves, coriander, mustard on the bottom of clean jars. Tamp the tomatoes and the remaining celery on top.
2. Boil water on the stove and pour into jars. After 10 minutes, pour into a saucepan, add salt, sugar, bay leaves, cook for 5 minutes, pour in vinegar and boil for another 3 minutes.
3. Pour the marinade over the tomatoes, cover the blanks with lids and put in a water bath. Sterilize for 10 minutes, roll up and turn over.

With stalked celery

The good thing about this recipe is that there are sweet tomatoes and aromatic celery stalks in one jar. An excellent appetizer will brighten up a cozy family dinner and will be a delicious addition to meat, vegetables and cereals.

Ingredients:

• tomatoes - 2.5 kg;
• stalked celery - 2 stalks;
• garlic - 5 cloves;
• bay leaf - 4 pcs.;
• ground red pepper - to taste;
• sugar - 50 g;
• salt - 25 g;
• vinegar 9% - 50 ml.

Preparation:

1. Put bay leaves, cloves of garlic, hot peppers at the bottom of clean jars, then tamp the tomatoes and celery, alternating layers.
2. Pour boiling water into a container, after 15 minutes pour into a saucepan, add salt and sugar and boil the marinade. Then pour in the vinegar, cook for another 3 minutes and pour over the vegetables.
3. Put the jars in a pot of water, so that it covers the hangers, and sterilize for 10 minutes. Seal the container with lids and turn over.

Spicy with basil

Tinned tomatoes made with this simple recipe will appeal to spicy basil lovers.

Ingredients:

• tomatoes - 2 kg;
• garlic - 1 head;
• a bunch of celery;
• a bunch of purple basil;
• salt - 75 g;
• apple cider vinegar - 50 ml.

Preparation:

1. Put celery leaves, basil, garlic at the bottom of a clean container.
2. Tamp the tomatoes on top, add salt and vinegar.
3. Pour boiling water over vegetables, cover with lids and put in a water bath for 10 minutes.
4. Roll the blanks with a wrench or sealed lids and turn over.

Sweet tomatoes with celery

Lovers of sweet pickled tomatoes will love this recipe. Celery leaves and bell peppers add exquisite flavors.

Ingredients:

• tomatoes - 2 kg;
• sweet peppers green or yellow - 2 pcs.;
• onions - 4 pcs.;
• celery - 2 bunches;
• salt - 25 g;
• sugar - 170 g;
• vinegar 9% - 70 ml.

Preparation:

1. Cut the onion into half rings, put on the bottom of the jars with the celery. Tamp the tomatoes on top, alternating with slices of sweet pepper.
2. Pour boiling water over the jars, pour the water into a saucepan after 10 minutes, boil the marinade. Pour vinegar after 10 minutes of cooking and boil for another 3 minutes.
3. Pour boiling marinade over vegetables and roll up the jars.

Cherry with celery

Small multi-colored cherry and stalked celery look elegant in jars and can surprise even the most sophisticated guests with their taste.

Ingredients:

• yellow and red cherry tomatoes - 2 kg;
• stalked celery - 2 stalks;
• black peppercorns - to taste;
• salt - 30 g;
• sugar - 70 g;
• apple cider vinegar - 80 ml;
• water - 2 l.

Preparation:

1. Put black pepper on the bottom of a clean container, spread cherry and celery stalks on top, cut 2 cm thick.
2. Pour boiling water over the vegetables, pour into a saucepan after 10 minutes and make a marinade.
3. Pour the boiling liquid into a container and roll up the lids.

Read also:

How to cook pickled peppers in oil for the winter

How to cook pickled garlic for the winter with cloves

Savory halves with vinegar and onions

For the preparation of tomatoes in halves, varieties with dense pulp are taken. Ideal tomatoes are Cream.

Ingredients:

• tomatoes - 2 kg;
• leafy celery - 2 bunches;
• onions - 5 pcs.;
• sugar - 200 g;
• salt - 50 g;
• wine vinegar - 130 ml;
• bay leaf and allspice peas - to taste.

Preparation:

1. Wash the tomatoes, dry and cut into halves.
2. Wash the onion, remove the husk, cut into half rings.
3. Put celery leaves, pepper and bay leaf on the bottom of the container.
4. Fold the tomatoes tightly into a container, alternating with onions.
5. Boil water and pour vegetables, after 10 minutes, drain into a saucepan and prepare the marinade.
6. Fill the jars with hot liquid, cover with lids and put in a water bath for 10 minutes to sterilize, then seal and turn over.

With celery and hot pepper

The recipe with spicy celery and hot pepper will delight lovers of spicy, tangy snacks.

Ingredients:

• tomatoes - 2.5 kg;
• salt - 70 g;
• sugar - 120 g;
• garlic - 6 cloves;
• bay leaf - 1 pc. on the bank;
• hot pepper - 1 pod;
• leaf celery - 2 bunches;
• vinegar 9% - 50 ml;
• water - 2.5 liters.

Preparation:

1. Fill clean liter jars with tomatoes and celery leaves, put chopped hot peppers and bay leaves on top.
2. Pour hot water over the cans, drain the liquid into a saucepan after 15 minutes, prepare the marinade.
3. Pour the liquid into a container, cover with clean lids, put in a water bath and sterilize for 10 minutes. Then seal and turn over.

Storage rules for conservation

Preservation without additional sterilization is stored in basement, cellar or on an insulated balcony. After the contents are completely cooled, sterilized jars are placed in the pantry.

Optimum storage temperature pickled tomatoes - 0 ... + 12 ° С. Opened jars are placed in the refrigerator so that the product does not spoil.

Swollen lids indicate the beginning of the fermentation process... Such preparations are dangerous to eat due to botulism.

Important! Banks should not be exposed to direct sunlight. Therefore, when stored on the balcony, they are placed in closed cabinets.

Conclusion

Marinated tomatoes are easy to cook. It is important to choose quality tomatoes that are free from rot and cracks. Dill umbrellas, parsley, basil are washed with running water and dried on a paper towel.

For laying in jars, leaf and petiole celery are used. It imparts a spicy aroma and savory flavor to the appetizers. Short heat treatment of products allows you to preserve the vitamin composition. The blanks are stored in a pantry, cellar, basement or on an insulated balcony.