When the time comes to start making vegetable preparations for the winter season, all housewives begin to choose the most interesting and delicious recipes for canning.
Most of all, we love getting delicious cucumbers and tomatoes out of jars in winter, and there are simply countless ways to wrap them. Having received a large harvest of delicious tomatoes, I want to use different options for canning them. According to one of the proven recipes, you can prepare tomatoes with aspirin for the winter.
Aspirin in cooking
Aspirin tablets can be purchased without problems at any pharmacy kiosk. And we are used to using it as a remedy for headaches or toothaches. But one day housewives decided to use it to preserve vegetables instead of vinegar.
Aspirin (acetylsalicylic acid), due to its properties, prevents bacteria and microorganisms from multiplying, and also adds an unusual pleasant taste to vegetables and makes them crispy. Tomatoes with aspirin will not cost you much, and the final product will amaze you with its taste.
Aspirin, which began to be produced in the fifties of the 19th century, is now available in various forms and is included in other medicines. However, only the drug without various additions is suitable for use in cooking. It is important to remember that using aspirin in soluble form is strictly prohibited. We must not forget that aspirin is a medical drug that can cause side effects in humans.
How to use aspirin for preservation
To cook tomatoes with aspirin, it is important to adhere to some general principles. For example, following recipes, you need to use tablets without gelatin shells, acetylsalicylic acid in powder form. The quantity is determined based on the volume of the containers in which the salting is carried out.
Aspirin is added to the brine only after completion, right before you start rolling. It is prohibited to bring the liquid containing the drug to a boil.
And although the recipe for cooking tomatoes with aspirin raises many questions among housewives, one cannot ignore the fact that the result is very tasty, and the time-tested recipe will sparkle with new notes.
Preparing tomatoes with aspirin
There are many recipes for making canned tomatoes, and now we will look at the most popular ones.
The recipe proposed below is so simple that even a novice housewife can follow it and prepare excellent tomatoes with aspirin for the winter. And beautiful jars can be stored right in the apartment. For one 3-liter container we need:
Cold way
There is another interesting recipe for preparing tomatoes using the cold method. For it we need a couple of kilograms of ripe elastic tomatoes, an onion, one bell pepper, a couple of cloves of garlic, celery greens. First, you need to wash all the vegetables thoroughly, chop the peppers, onions and celery, and place them in layers in a jar along with the tomatoes and dill. Dissolve half a glass of salt, a glass of vinegar and 2 aspirin tablets in cold water and pour this mixture over the vegetables. Close the jar with a lid and place it in hot water for a few minutes. The tomatoes for this recipe will be ready in a couple of months.
Dry recipe with salt
There is another original way to prepare tomatoes with aspirin. This time there is no need to prepare the marinade, as the recipe calls for the dry method. The tomatoes will cook in their own juice and retain their beneficial properties to the maximum. However, you will have to take quite a lot of salt (for 10 kg of tomatoes, about a kilogram of salt). Place the tomatoes tightly in a container of suitable size, after making punctures with a fork, sprinkle them with salt and add horseradish root and garlic. Place 2 aspirin tablets in a container and place pressure on the vegetables, but so that the fruits do not crack. In a month you will get a very tasty result.
Having tried various recipes for preparing tomatoes with aspirin, you will definitely choose the best one and use it, delighting your loved ones.
Tomatoes in winter are the best addition to any dish. However, if the recipe contains vinegar, then the juicy and delicate tomato taste is interrupted by acid, which not everyone likes. I will tell you my version of how I make tomatoes for the winter. This recipe is without sterilization with aspirin and, as you understand, without vinegar. The tomato taste remains as sweet and pleasant as possible. And the seaming itself lasts quite a long time. Try to prepare it too, it’s also very tasty.
Ingredients:
- tomatoes – 2 kg;
- cloves – 5-6 buds;
- allspice – 5-6 peas;
- bell pepper – 1 pc.;
- garlic – 3-4 cloves
- tarragon – 2 sprigs;
- dill – 1 small bunch;
- black currant leaf – 3-4 pcs.;
- cherry leaf – 1-2 pcs.;
- chili pepper – 0.3 pcs;
- sugar – 4 tbsp;
- salt – 1 tbsp;
- aspirin – 3 tablets.
Wash the vegetables and herbs thoroughly and prepare them for rolling. Tomatoes should be chosen that are not too large, so that they fit comfortably into the neck of the jar. Peel the pepper and cut into small cubes. Peel the garlic. 
Let's wash the jar first. Next, lay out the greens, a couple of cloves of chopped garlic and allspice peas. After this, we begin to fill the jar very tightly with tomatoes, alternating them with pepper and garlic. Place a small amount of greens on top again. 
Let's boil the water first. Pour boiling water over the tomatoes and cover with a lid. The lid must be boiled first. Leave the workpiece in this state until it cools. Next, pour out this water and fill it with boiling water again. Leave again until cool. 
The second time, pour the water into a small saucepan. We will cook the marinade. We will need salt, sugar, cloves, allspice and a little chili for a spicy and slightly spicy taste. The amount of ingredients is calculated for 1 liter. liquids. Bring the marinade to a boil and immediately return it to the jar. If necessary, you can add more boiling water on top. The liquid should reach the edges. 
Sugar can be put either directly into the marinade or directly into the jar. Grind the aspirin tablets into powder and place in a jar. 
Roll up the jar, place it on its edge and roll it a little so that the aspirin tablets are evenly distributed throughout the jar. After this, preparation for the winter can be considered complete. Leave it, preferably in a cool and dark place until winter. Bon appetit! If this method of preparation seems most successful to you, try making
There is a very wide variety of preparations from cucumbers and tomatoes for the winter. Housewives choose recipes based on their own preferences. Many of them cover vegetables with the addition of aspirin and acetylsalicylic acid. Such blanks are guaranteed not to deteriorate, at least such cases are very rare. Do you want to know the recipe for winter tomatoes and cucumbers with aspirin? “Popular about health” will tell you all the intricacies of canning vegetables in this way.
Recipe for winter pickled cucumbers with aspirin
Cucumbers according to this recipe will turn out incredibly tasty, crispy and spicy. For canning, you need to prepare everything according to the list (the number of ingredients is indicated for 1 3-liter bottle). So, take 2 kilograms of elastic small cucumbers, 4 currant leaves, a horseradish leaf, an umbrella or two dill, 2 laurel leaves, 5 cloves of aromatic garlic, black peppercorns - 8 pieces, salt will need 3 tablespoons, the same amount of sugar, citric acid - 2 teaspoons, aspirin – 3 tablets.
Preparation
We place the cucumbers in water overnight, then they will become crispier, and it is easier to wash off the dirt from them after soaking. You don't have to cut off the ends. Wash the fruits and jars. Containers and lids must be immediately sterilized by any known method.
Put spices, salt, sugar, crushed aspirin into each bottle, then compact the cucumbers. All ingredients should be in the jar. Boil water (about 1.7 liters per jar). Pour boiling water over the cucumbers and immediately twist. After making sure the seal is secure, shake the jars, trying to dissolve the sugar, tablets and salt. Turn the workpieces over and wrap them in warm clothes. You can taste cucumbers with aspirin no earlier than 50 days later.
Recipe with aspirin for tomatoes
It’s very easy to make any preparations with aspirin, because you don’t need to boil the marinade several times and pour it over the vegetables. Now we will look at how to preserve tomatoes with acetylsalicylic acid. Let's prepare everything you need (for one 3-liter jar) - one and a half to two kilograms of small elastic tomatoes, a couple of dill inflorescences, 2 bay leaves, a horseradish leaf, a hot pepper (2-3 centimeters), if you want, add a few black peppercorns, 3 aspirin tablets. We will prepare the marinade from two liters of water, two hundred grams of sugar and one hundred grams of salt, add 100 ml of table vinegar to it at a concentration of 9%.
Preparation
Sterilize the required number of jars. Wash the tomatoes by removing the stems. Carefully prick each fruit in the area where the stalks are attached with a toothpick or fork. Place all the spices and crushed aspirin into the container. Now you need to cook the marinade. Place sugar and salt in a saucepan. Pour in vinegar after boiling. Fill the jars with boiling pouring and roll up. The blanks need to be turned over and wrapped. Leave the tomatoes to cool in this position. After complete cooling, the preservation is taken away for storage.
Cucumbers with aspirin and tomatoes
And now we present to your attention an assorted recipe for those who love both cucumbers and tomatoes in one jar. Prepare according to the list of ingredients for a 3-liter jar - 850 grams of cucumbers and tomatoes, 2-3 dill inflorescences, 10 peppercorns, 6 cloves of garlic, 2-3 bay leaves, 1 horseradish leaf, half a pod of hot pepper, 3 tablets of acetylsalicylic acid . For the marinade you will need about two liters of water, 6 tbsp. l. salt, 10 tablespoons of sugar, 50 milliliters of vinegar 9%.
Preparation
The first stage of work is preparing containers for storing workpieces. Wash it with soda and sterilize it. The lids must be boiled. Wash the vegetables. Make punctures on the tomatoes in the area where the stalks are attached, and cut off the ends of the cucumbers. We begin to fill the jars. We send all the spices and leaves to the bottom, which also need to be thoroughly rinsed from dust. You can chop the garlic cloves and chop the aspirin. After this, we lay the cucumbers as tightly as possible. When you fill the jar halfway, add the tomatoes, being careful not to squeeze them.
Let's prepare the marinade. Boil water, adding salt, sugar, vinegar. Pour boiling water over the assorted vegetables and immediately tighten the lids with a key. Lightly shake the container with the assorted mixture to dissolve the acid. After making sure that the lids are screwed on securely, turn the workpieces over and wrap them up. Let them cool slowly over the course of a day. Then transfer them to the cellar. Preservation with acetylsalicylic acid should sit for at least 40-50 days; it is not recommended to eat it before.
Did you like the recipes for cucumbers and tomatoes with acetylsalicylic acid for the winter? They are very popular with many housewives because they do not take much time. The second reason why women use aspirin is that the preservation is reliably protected from the development of bad microflora inside the jars. If you have not yet tried making preparations with the addition of acetylsalicylic acid, you can conduct an experiment. Perhaps these recipes will become one of your favorites.
Pickled tomatoes are one of the popular preparations for the winter. They are an excellent substitute for tomato paste, ketchup and tomato dressing when preparing various dishes.
Salted tomatoes can also be served as an independent snack.
Hot salting requires a lot of time and skill: jars must be carefully sterilized and sealed; the brine may become cloudy and the jars may explode.
An ideal option for quick salting is cold rolling of tomatoes.
Benefits of cold salting
The cold method of pickling tomatoes has many pros:
- The pickles turn out much tastier than when rolled in other ways;
- Less loss of vitamins from tomatoes (due to lack of heat treatment);
- Doesn't take much time.
- Easy salting technology;
- There is no need to boil the water for the brine;
- Tomatoes can be consumed within three weeks after pickling;
- Blanks can be produced in any containers (including sterilized jars);
The disadvantage of this method is that all containers with pickles must be stored in a cool place, otherwise the tomatoes will spoil.
Preparing for pickling
First, let's select the tomatoes that we will salt:
- Tomatoes must be of the same degree of ripeness (you cannot take green, pink and red tomatoes for one container);
- The fruits should not show signs of rotting or mold;
- Tomatoes should not be broken or soft;
- You should not pick tomatoes that have damage - cuts or punctures - for pickling.
All tomatoes need to be separated from the stalks, rinsed well, dried with a soft towel and a neat puncture made next to the stalk (so that the skin of the tomatoes does not crack when storing them in brine).
First, select tomatoes of approximately the same size. When you run out of identical tomatoes, you can salt tomatoes of different sizes in one container.
Next we prepare container, in which we will carry out salting:
- If we use jars, we should wash them thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over water steam for 3–5 minutes, then set it to cool, covering it with a clean towel;
- Containers made from other materials should be rinse(using detergents);
- Used for pickling container maybe with defects, because we won't need to roll it up.
Then select salt. The following types of salt are used for pickles:
- Iodized. Rich in iodine, sometimes gives a slight bitter taste;
- Marine. Rich in various microelements, but if magnesium is removed from it, then it is ordinary table salt;
- Black. Rich in potassium, beneficial for the human body;
- Hyponodium. Salt for hypertensive patients because it uses potassium and magnesium salts. This prevents fluid retention and increased blood pressure.
Pay attention! To obtain delicious salted tomatoes, it is recommended to use only coarse salt.
Recipes
1. Cold pickling of tomatoes
Products, necessary for salting:
- Tomatoes– 2 kg;
- Vinegar 9% – 1 dessert spoon;
- Salt– 2–3 tablespoons;
- Sugar– 1 tablespoon;
- Garlic– 1 large head or 2 small ones;
- – 2 umbrellas;
- Greens leaves horseradish. You can take currant leaves (white) or
Step 1. We prepare the container for pickling.
Step 2. Preparing the tomatoes. Be sure to get a puncture!
Step 3. We place plant leaves at the bottom of the container so that they completely hide it. Next, lay out the dill umbrellas.
Step 4. Fill the container with tomatoes. Place the tomatoes tightly together. You need to make sure that the tomatoes are not crushed or damaged. It is advisable to place tomatoes with the punctures facing up. When laying out the layers, you need to cover them with leaves and add chopped garlic cloves. Leave about 5–7 cm of free space on top.
Step 5. Pour salt, sugar and vinegar into the container. Pour boiled cold water over the tomatoes.
Products, necessary for salting:
- Tomatoes– 2 kg;
- Salt– 150 g;
- Sugar– 1 tablespoon;
- Garlic– 1 large head;
- Dill– 1 umbrella;
- Lava leaf– 3–4 pieces;
- Celery;
- Carnation dried;
- Mustard seeds or dried mustard– 3 tablespoons;
- Green leaves horseradish or root.
Step 1. Let's prepare container.
Step 2. Processing tomatoes. Delete stalks, wash the tomatoes under running water and make puncture near the place from the stalk.
Step 3. Posting spices to the bottom of the container.
Step 4. Lay out in layers tomatoes. Place spices between layers. Leave about 2-5 centimeters of free space.
Step 5. Cooking brine. Add salt, sugar and remaining spices to water (2 liters). Pour the resulting brine into the container with the tomatoes. It is not necessary to prepare the brine separately. You can simply pour salt, sugar, spices into a container and fill it with cold boiled water.
Step 6. Making mustard traffic jam to prevent rotting and mold on tomatoes. Fold 3 times gauze(bandage) and cover the surface of the tomatoes placed in the container. We leave gauze around the edges in double or triple the size of the neck of the container. Pour mustard powder or mustard seeds onto cheesecloth so that all the tomatoes are closed. Cover the top of the mustard with the hanging edges. Close the container with a lid.
3. Cold pickling of green tomatoes
Products, necessary for salting:
- Tomatoes– 2 kg;
- Salt without additives, coarse grinding - 3 tablespoons;
- Sugar– 1 tablespoon;
- Garlic– 1 head;
- Dill– 3 umbrellas;
- Mustard powder;
- Greens leaves horseradish, currants (red, white, black) or cherries.
Step 1. We prepare the container.
Step 2. We process the tomatoes (wash them, remove the stalks). We make a puncture next to the hole for the stalk.
Step 3. Place horseradish (currant, cherry) leaves on the bottom of the container.
Step 4. Layer green tomatoes in layers, alternating them with spices.
Step 5. Prepare the brine. Dissolve salt in 2 liters of boiled water. You can add a couple of bay leaves.
Step 6. Pour the brine into the container with the tomatoes. Do not add salt sediment!
Step 7 Fill the neck of the container with mustard powder. The containers should be closed with lids scalded with boiling water.
4. Cold dry pickling of tomatoes
Dry salting is usually carried out in wooden tubs. Tomatoes are infused under a wooden press(lid), so they turn out crumpled.
- Tomatoes– 2 kg;
- Salt– standard kilogram pack;
- Dill– 1 umbrella and a handful of dried dill;
- Greens leaves horseradish, cherries and currants.
Step 1. We prepare the container.
Step 2. We process the tomatoes: wash them, separate the stems, and pierce them with a fork.
Step 3. Cover the bottom of the tub with leaves and dill.
Step 4. Lay out the tomatoes. Season each layer generously with salt. Salt consumption depends on taste preferences.
Step 5. Place currant, cherry and horseradish leaves. They should cover the entire last layer of tomatoes.
Step 6. We cover the leaves with a wooden circle and place the weight.
Step 7 Let the tomatoes sit in a warm place for 24 hours.
Important! Cold pickling is done in any container, but if glass jars are used to store tomatoes, it is still better to sterilize them.
Recipe cold salting is basically the same, the only difference is additional ingredients. The taste of pickled tomatoes depends only on your fantasies.
Ingredients, which are added to pickling:
- Aspirin. It gives tomatoes a special taste;
- Citric acid;
- Table vinegar, grape vinegar or apple;
- Dry dill;
- Bay leaf;
- Pepper peas;
- Celery;
- Tarragon;
- Any spices, herbs and seasonings
Storage of workpieces
Prepared salted tomatoes should be stored in a cold or cool
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