Amazing-tasting recipes for tomatoes and celery for the winter

With the onset of tomato season, every 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 store-bought vegetables do not have the desired taste, and the cost is off-putting.

We have collected recipes for winter tomatoes with celery. This amazing vegetable has a delicate taste and spicy aroma and goes well with sweet marinade 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 maximum nutrients in vegetables.

So that homemade preparations last until spring, follow the rules for preparing and preserving food:

1. Do not use overripe tomatoes for pickling. They should have dense skin and pulp, then they will not fall apart during the heat treatment process.
2. Wash fruits thoroughly before jarring to avoid botulism.
3. Pierce whole tomatoes with a toothpick in the stem area to prevent the skin from cracking.
4. For pickling, use petiole and stem celery, rinsing it thoroughly under running water.
5. Use containers with a volume of 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 prepare the marinade, pour boiling water over the food in the jars, and then drain the liquid into a saucepan. For example, a 1 liter jar will require 250-300 ml of water.
7. To preserve the shape of the tomatoes and their vitamin composition, vegetables do not need to be kept in the marinade for too long. 10 minutes is enough.
8. Tomatoes go well with parsley, dill, mint, celery, horseradish, cherry, currant, and oak leaves. Wash the greens thoroughly before putting them in jars, otherwise the preparations will explode at the most inopportune moment.
9. Place whole garlic cloves in containers if you want to keep the marinade clear. Cut 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 the vegetables too much.

Preparing containers and lids

Rules for preparing jars and lids for canning tomatoes:

1. Cans must be free of cracks and chips.
2. Before storing food, sterilize the container by steaming it in the oven, microwave, multicooker, or dishwasher. Pour water into each of them and use any convenient disinfection method.
3. Choose turnkey covers with rubber bands around the edge. Screw caps must be free of dents and signs of rust. Sterilize them along with the containers before sealing.

The best recipes for the winter

We suggest rolling up several cans of tomatoes for the winter with aromatic petiole and stem celery with the addition of coriander, mustard, black and allspice, dill, parsley, basil, garlic.

Reference. Celery has negative calories. This means that the body spends more energy to process the product than it receives. For example, the calorie content of petiole celery is 19 kcal, and the body requires 25 kcal to process it.

Quick and easy recipe

Tomatoes marinated according to this recipe are easy to prepare and have a pleasant taste.

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, tightly distribute the washed tomatoes on top and place a sprig of celery.
2. Boil 2 liters of clean water in a saucepan, carefully pour the tomatoes in the jars and close with a nylon lid with holes. After 10 minutes, drain the water, add salt, sugar, bay leaf and essence. Cook the marinade for 10 minutes and pour the contents of the jars over it. Roll up the containers with sterile lids and turn them over.

Take note:

Pickled cucumbers for the winter in tomato juice

Delicious pickled eggplants without sterilization

How to cook canned zucchini for the winter

With garlic, mustard and coriander

Fragrant tomatoes with subtle garlic notes, a light tangy 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. Place dill, half of celery leaves, coriander, and mustard at the bottom of clean jars. Tamp the tomatoes and 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 cook for another 3 minutes.
3. Pour the marinade over the tomatoes, cover the pieces with lids and place in a water bath. Sterilize for 10 minutes, roll up and turn over.

With petiole celery

This recipe is good because it contains sweet tomatoes and aromatic celery stalks in one jar. An excellent appetizer will brighten up a cozy family dinner and will be a tasty addition to meat, vegetables and cereals.

Ingredients:

• tomatoes - 2.5 kg;
• petiole 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. Place bay leaves, garlic cloves, hot peppers at the bottom of clean jars, then compact tomatoes and celery, alternating layers.
2. Pour boiling water into the container, after 15 minutes pour it into the pan, add salt and sugar and cook the marinade. Then pour in the vinegar, cook for another 3 minutes and pour over the vegetables.
3. Place the jars in a saucepan with water, so that it covers the hangers, and sterilize for 10 minutes. Seal the containers with lids and turn them over.

Spicy with basil

Canned tomatoes prepared according to this simple recipe will appeal to lovers of spicy basil.

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

Sweet tomatoes with celery

This recipe will appeal to connoisseurs of sweet pickled tomatoes. Celery leaves and bell pepper add exquisite flavor notes.

Ingredients:

• tomatoes - 2 kg;
• green or yellow sweet pepper - 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 and place in the bottom of the jars along with the celery. Tamp the tomatoes on top, alternating with slices of sweet pepper.
2. Pour boiling water over the jars, after 10 minutes pour the water into a saucepan and cook the marinade. Pour in the vinegar after 10 minutes of cooking and boil for another 3 minutes.
3. Pour the boiling marinade over the vegetables and seal the jars.

Cherry with celery

Small multi-colored cherry tomatoes 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;
• petiole celery - 2 stalks;
• black peppercorns - to taste;
• salt - 30 g;
• sugar - 70 g;
• apple cider vinegar - 80 ml;
• water - 2 l.

Preparation:

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

Read also:

How to cook pickled peppers in oil for the winter

How to prepare pickled garlic for the winter using cloves

Spicy halves with vinegar and onions

To prepare tomatoes in halves, use varieties with dense pulp. Slivka tomatoes are ideal.

Ingredients:

• tomatoes - 2 kg;
• leaf 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 skins, cut into half rings.
3. Place celery leaves, pepper and bay leaf on the bottom of the container.
4. Place the tomatoes tightly in a container, alternating with onions.
5. Boil water and pour over the vegetables, after 10 minutes pour into the pan and prepare the marinade.
6. Fill the jars with hot liquid, cover with lids and place in a water bath for 10 minutes to sterilize, then seal and turn over.

With celery and hot pepper

A recipe with spicy celery and hot pepper will delight lovers of spicy, spicy appetizers.

Ingredients:

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

Preparation:

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

Preservation storage rules

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

Optimal storage temperature pickled tomatoes - 0...+12°С. Opened jars are placed in the refrigerator to prevent the product from spoiling.

Blistering of the lids indicates the beginning of the fermentation process. Such preparations are dangerous to eat due to botulism.

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

Conclusion

Tomatoes in marinade are easy to prepare. It is important to choose high-quality tomatoes without rot or cracks. Dill umbrellas, parsley, basil are washed with running water and dried on a paper towel.

Leaf and petiole celery is used for storing in jars.It adds a spicy aroma and savory taste to snacks. Short heat treatment of products allows you to preserve the vitamin composition. The blanks are stored in the pantry, cellar, basement or on an insulated balcony.