Calorie content: Not specified
Cooking time: Not specified

We have all been cooking for a long time and love very much. This simple, but at the same time very tasty preparation is in great demand, both at the family and at the festive table. But, nothing is eternal, and Czech tomatoes for the winter, the recipe for which you will see today, is proof of this. When I first put tomatoes on the guests' table for tasting, the result pleasantly surprised me. Everyone was delighted with their excellent taste and pleasant aroma. And, despite all this, Czech tomatoes still came out charming and very attractive on appearance... So, such a blank turned out to be not only very tasty, but also beautiful. She will easily decorate a festive table and will always be in the spotlight. And in order not to disappoint the guests, and not to explain to them why your supplies have run out, stock up on Czech tomatoes in large quantities... Spoil your guests and your family too.
I indicate the list of required ingredients:
- three kilograms of medium-sized tomato,
- a kilogram of onions of any kind,
- a kilogram of Bulgarian or sweet pepper,
- garlic to taste,
- water (about two liters),
- 60 grams of salt,
- 120 grams of sugar
- 40 milliliters of vegetable oil,
- a tablespoon of vinegar (I added three, the marinade as I demanded),
- greenery

Recipe with photo step by step:

Put some of the washed tomatoes on the bottom of the washed and steam-sterilized jar.




Add parsley to the vegetables.




Put onion sliced ​​into rings and pieces of pepper on top.










Add the peeled garlic cloves to it.




Thus, we will fill the cans.




Pour the tomatoes with marinade: combine water, salt, sugar, oil and vinegar.




Cover the jars with lids (not rolling them up yet). We sterilize the cans, and then roll up the lids tightly. Try to cook also

If you are looking for a Czech tomato recipe for the winter, then for you we have collected on this page interesting recipes and video instructions on how to do this. Tomatoes are always tasty and healthy, and how pleasant it is to eat them in winter!

At the moment, there are many different ways making pickles, salads, blanks, but many are wondering how to make delicious tomatoes for the winter? Here will come to the rescue special recipe in Czech, which is intended for winter storage.
For its production, a variety such as: "ladies' fingers" is suitable, other varieties are not compatible with this workpiece, because they do not withstand a long imprisonment in winter.
When choosing tomatoes, always pay attention to their integrity as well as their size. It is best if they are all the same and fit easily in the jar. Now the matter is small, it remains to add a few other vegetables, let them infuse and send them to "hibernation". Also, when choosing, try to take only small and oblong fruits, which are better salted.
For cooking, we need to take tomatoes and cut them into pieces if desired, but this is not necessary if the tomato is placed in a jar.
Remember to rinse all the tomatoes first and lay them out on a towel! This will make the marinade soaked better. Take the onion and peel, cut into rings and add to the jar. Then we need to pour a solution of heated water and add salt and sugar to it, which must be mixed, add spices and oil. The entire marinade is first brought to a boil, and then immediately poured into jars.

Watch the video online How to cook Czech tomatoes for the winter:

Bohemian tomatoes with onions for the winter

It is not for nothing that tomatoes in Czech are called very similar in taste to the recipe for pickled tomatoes "you will lick your fingers." This is one of the most delicious tomato blanks for the winter.

You need to find:

3 kg of ripe and tasty tomatoes;
1 kg of white or red onion;
1 kg of bell peppers of bright colors (orange, red, yellow);
3 to 6 cloves of garlic (to taste);
10 black peppercorns;
2 liters of water for the marinade;
90 g rock salt;
150 g sugar;
2-3 st. spoons of 9% vinegar;
40 ml of vegetable oil.

And the recipe is not difficult at all:

The tomatoes are washed and cut into easy-to-handle slices.
The onion is peeled from the husk, cutting out all dry places, washed and chopped into thin half rings.
The fruits of the sweet pepper are rinsed, the seed chambers are cut out and cut into thin strips.
Garlic cloves are peeled and finely chopped with a knife.
Important! It is advisable to cut the garlic into pieces, and not chop it to a mushy state using a press.
For Czech tomatoes according to this recipe, it is advisable to use cans of not too large volume: 0.7 or 1 liter. They are washed and sterilized in boiling water, in an oven, or in any other convenient way.
Vegetables are placed in prepared jars in the form of layers. Tomatoes first, then onions, peppers, garlic and again in the same order.
It is recommended to make layers of medium size - it will be both more beautiful and tastier.
Making the marinade also does not take much time, so you can make it immediately after placing the vegetables in the jars.
For this, the water is heated, sugar and salt are added. After boiling, pour in oil and vinegar and immediately pour boiling marinade over vegetables in jars.
Cover with metal lids for conservation and sterilize in boiling water for 12 minutes (0.7 L) to 18 minutes (1 L).
After sterilization, the workpiece is twisted for the winter.

Bohemian tomatoes without pepper - a classic recipe

In its original form, the Czech tomato recipe for the winter consisted exclusively of tomatoes, onions and a small amount of garlic, added to the taste and wishes of the hostess.

Thus, this recipe can be called the most traditional way of cooking tomatoes in Czech, and which one will suit your taste more is a matter of individual choice.

The following components can usually be placed in one liter jar:

700-800 g of ripe tomatoes;
1 large onion;
garlic - to taste and desire;
5 allspice peas;
3 leaves of lavrushka;
1 st. a spoonful of vegetable oil and 9% table vinegar

Marinade filling consists of:

0.5-0.7 liters of water;
25 g salt;
30 g sugar.

If you want to make Czech tomatoes with onions without peppers in a larger volume, the number of ingredients should be increased in proportion to the amount liter cans.

The manufacturing process consists of the following steps:

Peeled garlic and onions, washed under running water.
Rinse the tomatoes, cut out possible lesions and cut into 4-8 pieces, depending on the size of the fruit.
Even rings or even half rings are cut from onions, with a large head size.
The garlic can be finely chopped with a knife or ground with a press.
Attention! In the latter case, he is able to make the brine cloudy.
Garlic is placed in sterile jars at the bottom, then tomatoes and onions are beautifully placed on the very top.
Bring the marinade of water, salt and sugar to a boil and pour over the laid vegetables.
Vinegar and oil are added to the jar on top and put on sterilization for 16-18 minutes.
At the last stage, the jars are twisted and sent to cool in a place where they will not be disturbed.

Czech tomatoes without sterilization

V traditional recipes harvesting tomatoes in Czech requires mandatory sterilization. But experienced housewives it has long been established through experiments that using the method of preliminary heating three times, it is possible to do without the tedious sterilization process for many.

In terms of the composition of the components, this recipe is practically no different from the very first recipe described in the article. It is only allowed to replace the usual table vinegar more natural apple or wine.

And the process of making tomatoes in Czech according to this recipe will already be somewhat different, therefore, for clarity, some steps will be illustrated in the photo:

Vegetables are washed and cleaned of all excess in a standard way.
Tomatoes are cut into slices, onions and peppers - into rings or strips, garlic - into small pieces.
Garlic, tomatoes, peppers, onions and so on in layers are placed in sterile jars. Vegetables should be packed tightly, but not over-rammed.
Then the cans are poured over the shoulders with boiling water and left to warm up for 10 minutes.
Water is poured into a saucepan using special devices, heated to 100 ° C and the vegetables in jars are poured back into it.
Warm up for about 10 more minutes and drain the water again.
All spices, salt, sugar are added to it, brought to a boil, vinegar and oil are added and the resulting marinade is poured into jars.
They immediately roll up the sterilized lids and, turning them upside down, wrap them up for additional heating.
In this form, jars with preparation for the winter should stand for at least 24 hours. Only then can they be sent for storage.

Bohemian tomato recipe with garlic

Czech tomatoes for the winter with garlic are especially popular with some housewives who are not indifferent to this very healthy and aromatic vegetable.

What needs to be prepared:

3 kg of ripe tomatoes;
5 large heads of garlic;
1 kg of multi-colored bell peppers;
1 kg of onions of any shades;
15 peas of allspice;
2 liters of water for the marinade;
90 g not iodized salt;
180 g sugar;
1 tbsp. a spoon vinegar essence;
2 tbsp. tablespoons of vegetable oil.

Important! Please note that according to the recipe for garlic, exactly 5 heads are taken, that is, approximately 400 g.

The manufacturing method is not much different from the traditional one:

Vegetables are washed, peeled, cut into convenient and beautiful pieces.
They are laid out in sterile jars and poured over with boiling marinade.
Sterilized in boiling water or in another convenient way and, rolled up with sterile lids, placed under a blanket to cool.

From the amount of ingredients described in the recipe, ten 700-gram cans and seven liter cans of the blank are obtained.
Bohemian tomatoes with onions and herbs

In this recipe, Czech-style pickling of a tomato is slightly closer to Georgian traditions, probably due to the abundance of fresh herbs and spices.

You will need:

3 kg of tomatoes;
1 kg of onions;
2 heads of garlic;
10 sprigs of fresh parsley and dill along with inflorescences;
5 sprigs of basil;
10 coriander seeds (or a teaspoon of ground powder);
5 peas of allspice and black pepper;
2 bay leaves;
2 liters of water for the marinade;
80 g of salt;
150 g sugar;
1 st. spoon of vinegar and vegetable oil in each liter jar.

The manufacturing technology is exactly the same as in the previous recipes:

Herbs and vegetables are washed, cut and placed in sterile containers.
Water with salt and sugar is boiled together with spices and poured into containers with herbs and vegetables.
At the very end, oil and vinegar are poured into each jar and placed for sterilization.
Then they immediately roll it up.

Rules for storing tomatoes in Czech

But it is not enough to cook tomatoes in Czech the right way, it is also important to preserve them so that you can enjoy the taste of aromatic tomatoes throughout the harsh winter.

Bohemian tomatoes can be stored both at normal room temperature and in the cellar. The most important thing is that the banks do not stand in the light, therefore they use either lockers or darkened rooms. In such conditions, the workpiece can be stored for several years, although it is usually eaten one of the first.
Conclusion

There are many options for cooking pickles, spicy foods, pickling vegetables and fruits. How to make a tomato snack special recipe, in Czech, for winter storage, to please guests and pamper loved ones? The secret of cooking will be revealed today, you just need to read the material to the end and remember the proportions. Better to write it down in a notebook so as not to miss anything.

Not all varieties of tomatoes are suitable for preparing a favorite snack of Prague citizens: “ladies' fingers” are best suited for it. Garlic and pepper are added to them - otherwise there will not be that very spicy, spicy taste ready-made tomatoes. The rest of the ingredients are sugar, salt, sunflower oil and vinegar - are included in the recipe for many marinades.

Fruits are chosen strong, dense, about the same size - so they fit better in jars. It remains to mix the tomatoes with other vegetables, conjure a little, and winter snack ready.

How to choose and prepare tomatoes correctly

In the recipes, various options for choosing tomatoes are given: sometimes only small, oblong fruits, such as cherry or ladies' fingers, are advised, while others prefer large ones. The main thing is that they are properly salted.

To do this, large-sized tomatoes are allowed to be cut into pieces, and small ones are put like this. The taste of the product will not be affected by your choice, unless you mix up the ingredients and add too much vinegar. But small, neat tomatoes in a jar look very cute, and you want to try them right away.

Czech methods of cooking tomatoes

It is possible that in fact there are more recipes for cooking spicy tomatoes, but only three are used:

• classical;
• with pepper;
• with onion.

For each option, you will need ripe, strong, red tomatoes, vinegar, garlic, and peppers. You can sterilize the finished product and store in the refrigerator, or prepare it according to your needs and eat it right away - as you like.

But this snack will be really useful in winter, when there is an acute lack of vitamins. Cooking it is simple and short-lived, and the end result will exceed any expectations.

The classic recipe "Lick your fingers"

For classic version tomatoes of only one variety are suitable - miniature graceful tomatoes Ladies fingers. They will make delicious and spicy snack fast food... So, you will need:

• ripe strong tomatoes - 3 kilograms;
• sweet salad peppers - 1 kilogram;
• onions - 1 kilogram;
• garlic - 1 medium head;
• clean water - 2 liters;
• granulated sugar - 6 tablespoons;
• apple cider vinegar - 1 tablespoon;
• table salt - 3 tablespoons;
• ground black pepper - 2 tablespoons;
• sunflower oil - 2 tablespoons.

Wash the tomatoes, select whole, not cracked, put on a towel. For better penetration of the marinade inside the fruit, it is advised to cut them into 4 parts. Salad pepper is also prepared, after removing the seeds and core from it.

Peel the onion and cut it into rings. It is enough to free the garlic from the upper tough shell. The vegetables processed in this way are placed in a clean jar in layers, adding garlic (a couple of cloves). The process is repeated until the container is completely filled, leaving a little room for the marinade.

The solution begins to prepare by heating water, then salt and sugar are placed in it, stirring thoroughly, spices are added, oil is added. Bring the marinade to a boil, then immediately, without letting it cool, pour vegetables in jars with it.

Then sterilization is carried out in boiling water - a pan with a wide flat bottom is suitable for this. It is kept for 15 minutes over low heat, then rolled up according to the standard technique. Delicious tomatoes are ready, they are stored in a cool place (cellar or pantry), preferably without access to sunlight.

If someone does not like onions or garlic, you can reduce their amount, but it is undesirable to remove them completely.

With onion

The recipe is very similar to the classic one, but with the obligatory inclusion of onions. After pickling, a tear vegetable will lose its bitterness, but it will add spice to tomatoes.

For successful cooking, you will need strong ripe tomatoes - not rotten, not spoiled and not broken (3 kilograms). There are no restrictions on varieties, any are suitable. You will also need:

• White onion(1-1.5 kilograms);
• garlic (5 heads, not cloves);
• Bulgarian pepper (3-4 pieces);
• peppercorns (5 pieces);
• water;
• salt;
• sugar;
• and vegetable oil.

All vegetables are washed, peeled from the stalks, cut into medium-sized slices (onions and peppers - into rings). Chop the garlic into small slices. The most suitable jars with a capacity of 0.5 and 1 liter, they are prepared in advance (washed with soda and sterilized with steam or in the oven).

The bookmark begins with tomatoes: they are placed first, then peppers, onions, garlic. It is necessary to fill the jar with the components completely. Then they move on to preparing the marinade - everything is simple with it: in 2 liters hot water add 75 grams of salt (with a slide), 150 grams of granulated sugar, a tablespoon of vinegar essence (9%) and a couple of tablespoons of refined sunflower oil.

The oil and vinegar are added at the very end when the mixture is smooth. The marinade is brought to a boil, but not boiled. Then, while still hot, it is poured into cans, bringing the level to the very top, covered with lids and set to sterilize. It is kept in boiling water for 10-15 minutes, rolled up, turned upside down and left in this form until morning, tightly wrapped in a blanket. The total amount of food is calculated for about 7 liters of preservation. Czech tomatoes are ready.

Without sterilization

An option for the laziest - those who do not like to heat jars in water. The selection of components is calculated per liter glass jar... In addition to tomatoes, you will need:

1. Parsley is a small bunch.
2. Dill - 1 umbrella.
3. Bay leaf - 2 pieces.
4. Sweet salad peppers - 1.
5. Bulb - 1.
6. Garlic - 5 cloves.
7. Allspice black pepper - 5 peas.
8. Apple cider vinegar - a tablespoon.
9. Table salt - 50 grams.
10. Sugar - 100 grams.

Thoroughly washed glass containers are sterilized in any convenient way: steam, in water, in an oven. Dense, strong tomatoes of about the same size are washed and dried on a towel. The core is removed from the pepper, the seeds are peeled, cut into rings. Chop the onion coarsely, you can divide each onion into 4 parts. Dill, parsley and 2 onion wedges are placed first on the bottom. Then put tomatoes, cloves of garlic without a peel in a jar and Bell pepper... Peas and bay leaves are thrown there.

About a third of the jar with vegetables is poured with boiling water, kept for 5-7 minutes. After that, the water is poured into a saucepan, heated to a boil and again filled in a glass container (for 5 minutes), then used to prepare the marinade.

After the second steaming, the water is poured into a saucepan, all the ingredients for pickling are mixed, the jars are finally filled with the resulting solution. Roll up a tin lid, like a usual preservation, leave to cool, covered with a blanket.

Without pepper

A modernized recipe that excluded bell peppers. It is sometimes called classic.

A container of 1 liter is taken:

• tomatoes - as much as fit;
• onions, garlic (to your taste);
• allspice - 6-7 peas;
• bay leaf - 3 pieces;
• sunflower oil (preferably homemade, steamed) - 2 tablespoons;
• vinegar essence 9% - 1 tablespoon.

For pickling, you will need salt, sugar, 2 liters of water. Garlic, finely chopped or squeezed in a crusher, is placed on the very bottom, seasonings are added to it. Next, fill the jar with tomatoes, you can cut them into slices. The onion is cut into rings and placed on top.

The marinade is prepared according to the standard method: sugar and salt are poured into gradually heated water, brought to a boil, then poured into jars. At the end, add vinegar and oil. Sterilized, as usual, rolled up with a lid and stored in a subfloor or refrigerator.

Terms and rules of storage

The shelf life depends on the preparation method - with or without sterilization. Usually they rarely exceed 12 months, such a tasty snack is eaten quickly. Banks should be kept in a cool place, without constant light sources, away from heating appliances.

Czech tomatoes - delicious snack for the winter that came before us from Prague. But how to cook it? We bring to your attention two simple recipes.

Ingredients

Tomatoes " Lady fingers" 3 kilograms Garlic 1 head Sugar 6 tbsp Apple cider vinegar 1 tbsp Salt 3 tbsp Ground black pepper 2 tbsp Vegetable oil 2 tbsp

• Servings: 1
• Cooking time: 15 minutes

Classic Czech tomatoes

Required Ingredients:

• 3 kg tomato variety "Ladies fingers";
• 1 kg of sweet pepper;
• 1 kg of onions;
• 1 head of garlic;
• 2 liters of water;
• 6 tbsp. l. Sahara;
• 1 tbsp. l. apple cider vinegar;
• 3 tbsp. l. salt;
• 2 tbsp. l. ground black pepper;
• 2 tbsp. l. vegetable oil.

Cut each tomato into 4 parts, do the same with the pepper, after clearing it of the stalks and seeds. Cut the onion into thin rings. Put in a clean jar in layers: tomatoes, peppers, onions, 2 cloves of garlic. We repeat this until the jar is filled to the top.

We heat the water and add all the spices to it, bring to a boil. Fill the tomatoes with hot marinade. We put the jars for 15 minutes in a pot of boiling water for sterilization, and then roll up. Bohemian tomatoes prepared according to this recipe should be stored in a cool, dark place.

Czech tomatoes for the winter - recipe without sterilization

Czech tomatoes for the winter, without sterilization, cook quickly and easily. Required ingredients for one liter can:

• tomatoes;
• dill umbrella;
• 10 sprigs of parsley;
• 2 bay leaves;
• 1 bell pepper;
• 1 onion;
• 5 cloves of garlic;
• 5 allspice peas;
• 1 tbsp. l. apple cider vinegar;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara.

We pour over clean cans with steam over the kettle. We select dense tomatoes, it is desirable that they are all the same size. Pepper we clean from the stalk and seeds, cut into slices. Cut the onion into 4 pieces. Put all the greens and 2 pieces of onion at the bottom of the jar. We put the tomatoes tightly, add peeled garlic, bell peppers and allspice, bay leaves... Fill the jar 1/3 with boiling water and let stand for 7 minutes. Drain the water, bring to a boil and again pour it over the tomatoes for 5 minutes. Drain the water again. Add salt, sugar and vinegar to it, bring to a boil. Pour the marinade into jars and roll them up. Turn it upside down, wrap it in a warm blanket until it cools completely.

How to cook Czech tomatoes? You can choose one of the suggested recipes. As a result, you will receive an unusual snack that will delight your family in winter. The main thing is to adhere to all the recommendations and observe the proportions of the selected recipe, otherwise the tomatoes may deteriorate.

Calorie content: Not specified
Cooking time: Not specified

I really love winter preparations not only for their taste and memories of a warm summer, but also for their availability. Indeed, vegetables and fruits cost a penny during the season, and if you have your own vegetable garden, then this is generally just wonderful. This year I decided to make a change and prepared a non-standard piece. Its preparation turned out to be a little troublesome, but still it did not take much time. The Czech tomatoes for the winter, the recipe for which I want to show, turned out to be very tasty, fragrant and got an attractive appearance. On the festive table they were in the spotlight, guests were praising their incomparable, amazing taste for a very long time. We tasted this appetizer for too long, and after the end of the feast, the stocks of this yummy were noticeably exhausted. But next year I will certainly cook as many Czech tomatoes as possible. If you have the opportunity, then stock up on this blank, and believe me - there will be no superfluous, it is eaten to the last jar.
.Take the following foods:
- 3 kilograms of tomatoes,
- 1 kilogram of onions,
- 1 kilogram of sweet pepper,
- 5 cloves of garlic,
- 2 liters of water,
- 3 tablespoons of salt,
- 6 tablespoons of sugar
- 1 tablespoon vinegar
- 2 tablespoons of vegetable oil,
- any greens

How to cook from a photo step by step

Put parsley or dill in a jar.




Place some of the washed tomatoes on the bottom.




Peel the onion, cut into rings.
Place some of the onion over the tomatoes.






Put the pieces there. bell pepper and garlic.








For the marinade, combine water, salt, sugar, oil and when everything boils, pour in the vinegar as well.










Pour the marinade to the brim with the tomatoes.




Place the jars on a rag in a saucepan and sterilize them for five minutes.
After this process, roll up the cans with the lids.
Czech tomatoes are ready for the winter! Feel free to take them to the cellar for the winter. If you still do not know how to prepare, I advise you to use another proven recipe.