Few people know that a salad of tomatoes and peppers in Czech is called that way. Often housewives simply share it with each other, claiming that the taste is obtained - you will lick your fingers! Where the name came from is not known for certain, but the recipe itself has been known for a long time.
Over time, its varieties appeared, but two variants are most common. Between themselves, they differ in a set of products and some features of cooking. Czech tomato recipes for the winter are good for large fruits that do not fit into jars as a whole.
onion recipe
In this version, tomatoes are rolled up with onions, bell peppers and garlic. It is better to take jars with a volume of 0.5, 0.7 or 1 liter.
Product set
You will need the following ingredients:
- 3 kg of ripe round or elongated tomatoes;
- 1 kg red or white onion;
- 1 kg red or orange sweet pepper;
- 5 large garlic;
- 10 peppercorns;
- 2 tbsp. l. unrefined oil;
- 1 st. l. food essence;
- 6 art. l. granulated sugar;
- 3 art. l. table salt (not iodized);
- 2000 ml filtered water.
Operating procedure
- Tomatoes are washed in cool water and each cut into 4 slices.
- The bulbs are freed from the peel, dry edges are cut off, washed and cut into thin rings.
- The seed nest is removed from the sweet pepper, the fruit is also cut into rings, trying to maintain their integrity.
- Garlic is disassembled into slices, peeled and cut very finely. It is necessary to crumble, and not grind in a garlic press or blender.
- The jars are washed, rinsed, sterilized over a kettle or in the oven for 15 minutes.
- The sterilized container is placed on the table.
- Vegetables are laid in layers: tomatoes on the bottom, then a layer of pepper, onion and garlic. In this way, all containers are filled.
Useful advice. The salad will turn out not only tasty, but also beautiful if the layers are made of medium thickness.
Marinade for the specified amount of vegetables is done quickly, so it can be prepared not in advance, but when all the components are already in jars. For it, you will need to dilute salt, sugar, essence in water and pour in oil. They stir everything, put the pan on fire, let it boil, after which the marinade is immediately poured into jars to the very top.
The containers are covered with metal lids and sterilized. For half-liter jars, the time will be 10 minutes, for liter jars - 15, and it is enough to sterilize a 0.7-liter container for 12-13 minutes. If you overdo it a little, nothing bad will happen.
There is a variation of this recipe where the peel is first removed from the tomatoes. In this case, take dense, not overripe, fleshy tomatoes. To make the skin easily peeled, the fruits are immersed in boiling water for 1 minute, then transferred to cold water. After 2 minutes, they take it out and immediately clean it.
Classic variant
According to this recipe, tomatoes for the winter in Czech are harvested without sweet pepper. Experienced chefs say that this is a classic way, and Bulgarian pepper appeared thanks to the experiments of Russian housewives.
Food preparation
Vegetables and spices per 1 liter jar:
- ripe red tomatoes - how much will go in;
- unrefined oil - 2 tbsp. l.;
- garlic - as you like, you can take one clove or a whole head;
- allspice - 5-7 pcs.;
- 9% vinegar - 1 tbsp. l.;
- laurel leaf - 3 pcs.;
- onions - as much as you like.
Filling Components:
- granulated sugar - 5 tbsp. l.;
- salt - 3 tbsp. l.;
- water - 2 liters.
Procurement process
Finely chopped garlic is placed on the bottom of the jars, spices are also sent there. You can not cut the garlic, but crush it with a press, but then the brine will turn out to be cloudy. The containers are filled to the top with tomatoes, cut into several slices. Lay onion rings on top. If the workpiece is intended for a festive table, vegetables can be laid in a more original way, then the salad will make a splash.
For pouring, sugar and salt are dissolved in water, put on the stove and allowed to boil. Without waiting for the marinade to cool, pour it into each jar to the very top. Add vegetable oil.
Sterilization is out of the question. You can steam the preservation in an autoclave, but most housewives prefer the traditional way - in a pot of water. It is better to take a wide container, of such a height that the walls are at least not lower than the cans.
Calories: Not specified
Cooking time: Not specified
We have been cooking for a long time and love it 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 table for tasting guests, I was pleasantly surprised by the result. Everyone was delighted with their excellent taste and pleasant aroma. And, despite all this, Czech tomatoes still came out charming and very attractive in appearance. So, this preparation turned out not only very tasty, but also beautiful. She will easily decorate the 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 stocks have run out, stock up on Czech tomatoes in large quantities. Pamper your guests and your family too.
Here is a list of required ingredients:
- three kilograms of medium-sized tomatoes,
- a kilogram of onions of any variety,
- a kilogram of bell 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 required it),
- greenery
Recipe with photo step by step:
At the bottom of a washed and steam-sterilized jar, lay out a part of the washed tomatoes. 
Add parsley to vegetables. 
Top with sliced onion and pepper slices. 
Also add the peeled garlic cloves. 
Thus, we will fill the banks. 
Pour the marinade over the tomatoes: combine water, salt, sugar, oil and vinegar. 
We will cover the jars with lids (without rolling them up yet). We sterilize the jars, and then roll up the lids tightly. Also try cooking
Such an interesting twist for the winter of tomatoes and onions will remind you of warm summer days, will delight you with its bright taste, and colorful jars will surely become a real decoration of your home pantry or cellar. This wonderful striped preparation is called - Czech tomatoes for the winter, the recipe is simple and does not take much time and effort, and the set of products is quite affordable. Tomatoes choose small in size, fleshy, with dense, but not dry pulp. Sliced \u200b\u200bwedges should keep their shape well, not fall apart. Bulgarian pepper is ideally needed red, juicy, fleshy, but in extreme cases it can be replaced with a simpler and more inexpensive greenish-yellow. From the specified amount of products, 2.5 liters of the workpiece are obtained.
Ingredients:
- tomatoes - 1.5 kg
- onion - 0.5 kg
- Bulgarian pepper - 0.5 kg
- Garlic - 10 g
- clean water - 1.1 l
- salt - 20 g
- granulated sugar - 50 g
- table vinegar 9% - 1 tbsp.
- vegetable oil - 0.5 tbsp.
- a mixture of peppercorns - 1 tsp
How to cook tomatoes in Czech:
Rinse the tomatoes thoroughly, remove the fruits that have damage, strong dents, rotten places. Cut the tomatoes into neat quarters, the stalk must be cut off.
Rinse the bell pepper, cut off the stalk, remove the core with seeds. Cut the pulp into thick rings.
Peel the onion, cut into thin half or quarter rings.
Peel the garlic from the husk and finely chop.
Clean the jars in which it is planned to close the tomatoes in Czech style with the addition of baking soda and pour over boiling water.
In the jars prepared in this way, lay out the layers of tomato slices, peppers, onions and garlic.
Combine water, salt, granulated sugar, vegetable oil and vinegar in a saucepan. Add a mixture of peppercorns to the water (you can take just black peppercorns). Bring the indicated marinade ingredients to a boil and carefully, not too quickly, pour them over the vegetables in the jars.
Seal the jars tightly, turn over, wipe dry with a towel and cover with something warm. Let the jars stand until completely cool, and then rearrange them on a pantry shelf or cellar for storage.
If part of the vegetable oil, when filling with marinade or during sterilization, got on the outside of the jar and the glass surface turned out to be oily, then rinse the cooled jars under warm water with a cloth with the addition of dry mustard.
STEP-BY-STEP RECIPE FOR SEALED DELICIOUS TOMATOES IN CZECH
Description:
Let me recommend you a recipe for a dish that perfectly harmonizes with all possible meat and fish snacks. Czech-style marinated tomatoes perfectly emphasize the taste of the main dishes. I suggest using the recipe below - by preparing this dish you will feel like a true and full citizen of the good old Prague. Good appetite!
Ingredients:
For three kilograms of tomatoes:
- Tomatoes (lady's fingers) - 3 kilograms;
- Onions - 1 kilogram;
- Garlic - 5 heads;
- Allspice - 5 heads.
Marinade for tomatoes in Czech:
- Water - 2 liters;
- Table salt - 3 tablespoons;
- Sugar - 6 tablespoons;
- Vinegar - 1 tablespoon;
- Vegetable oil - 2 tablespoons.
Cooking method:
1. To begin with, cut each tomato into 4 equal parts (since our tomatoes are "lady's fingers", you can safely cut them and not be afraid, because they are fleshy and hard), chop the garlic, and cut the onion and pepper into rings.
2. Then we put it in layers in jars: we push tomatoes into the bottom of the jar, then onions, peppers and garlic.
3. Next, pour hot marinade.
4. Now we put our tomatoes to be sterilized in a large pot of hot water (if you have 0.5 cans, then sterilize for 10 minutes, if liter, then 15 minutes).
5. We roll up, turn the banks over and wrap them until they cool down (if the marinade is a little cloudy, then do not be afraid, this is due to garlic).
My hot pepper pods and cut in half. If they are quite large, you can cut into three parts.
At the bottom of the jar you need to lay in layers: dry dill or seeds, garlic, part of the prepared pepper and parsley. It is better not to cut the parsley finely, but to lay it in sprigs. Lay the tomatoes on top. Tomatoes should lie close to each other so that more can fit. When the jars are filled to the shoulders, put the remaining pepper.
While we put the vegetables in jars, heat the required amount of boiling water. Pour boiling water into jars - try to pour in a thin stream in the center so that the jar does not burst. Water should cover all vegetables.
We cover the tomatoes prepared in this way with lids and leave for 15-20 minutes until they warm up enough. After that, pour the water into the prepared spacious pan. Add sugar and salt to the water, throw bay leaf, peppercorns and vinegar.
Bring the marinade to a boil and pour over the prepared vegetables again.
Also cover with lids and leave for another 15-20 minutes. After this, we repeat the procedure, bring the marinade to a boil, pour it into jars and immediately roll it up.
Banks of canned tomatoes prepared in this way should be turned upside down and wrapped in a warm blanket or towel. We leave canned tomatoes for the winter in this form until completely cooled - usually this time takes 10-12 hours.
We turn the cooled tomatoes in jars over and put them in a suitable place for storage. Tomatoes can be tasted in two weeks, but it is best to keep them for at least a month. Serve tomatoes with any side dishes or use as an independent snack.
Calories: Not specified
Cooking time: Not specifiedI really love winter preparations not only for their taste and memories of a warm summer, but also for their availability. Indeed, in the season, vegetables and fruits cost a penny, and if you have your own garden, then this is generally just wonderful. This year I decided to change, and prepared a non-standard blank. Its preparation turned out to be a little troublesome, but still did not take much time. 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 the center of attention, the guests praised their incomparable, amazing taste for a very long time. They 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 definitely cook Czech tomatoes as much as possible. If you have the opportunity, then stock up on this blank, and believe me - there will be no excess, it is eaten to the last jar.
.Take the following products:
- 3 kilograms of tomatoes,
- 1 kilogram of onion,
- 1 kilogram of sweet pepper,
- 5 cloves of garlic,
- 2 liters of water,
- 3 tablespoons of salt,
- 6 tablespoons of sugar,
- 1 tablespoon of vinegar,
- 2 tablespoons of vegetable oil,
- any greenery
Cooking
Put parsley or dill in a jar.
Put some of the washed tomatoes on the bottom.
Peel the onion, cut into rings.
Spread some of the onion over the tomatoes.
Put the slices of bell pepper and garlic there.
For the marinade, combine water, salt, sugar, oil, and when everything boils, pour in more vinegar.
Pour marinade to the brim of the jar of tomatoes.
Place the jars on a cloth in the pan and sterilize them for five minutes.
After this process, roll up the jars with lids.
Czech tomatoes are ready for the winter! Take them safely to the cellar for the winter. If you still do not know how to prepare, I advise you to use another proven recipe.
There are many options for preparing pickles, spicy foods, pickling vegetables and fruits. How to make an appetizer of tomatoes according to a 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. And it is better to write in a notebook so as not to miss anything.
Not all varieties of tomatoes are suitable for preparing a favorite snack of Prague residents: “lady fingers” are best suited for it. Garlic and pepper are added to them - otherwise there will not be that very piquant, spicy taste of ready-made tomatoes. The remaining components - sugar, salt, sunflower oil and vinegar - are included in the recipe for many marinades.
Fruits are chosen strong, dense, approximately the same in size - so they fit better in jars. It remains to mix the tomatoes with other vegetables, a little magic, and the winter snack is ready.
How to choose and prepare tomatoes
The recipes provide various options for choosing tomatoes: sometimes only small, oblong fruits, such as cherry tomatoes 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 placed like this. The taste of the product will not be affected by your choice, unless you mix up the ingredients and put too much vinegar. But small, neat tomatoes in a jar look very nice, and you immediately want to try them.
Methods for cooking tomatoes in Czech
It is possible that in fact there are more recipes for making spicy tomatoes, but only three are in use:
- classical;
- with pepper;
- with onion.
For each option, you will need ripe, strong, red tomatoes, vinegar, garlic and pepper. You can sterilize the finished product and store it in the refrigerator or cook 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 shortage of vitamins. It is easy to prepare and does not take long, and the end result will exceed any expectations.
Classic finger lick recipe
For the classic version, only one tomato is suitable varieties - miniature graceful tomatoes Ladies' fingers. They make a delicious and spicy fast food snack. So, you will need:
- ripe strong tomatoes - 3 kilograms;
- sweet salad pepper - 1 kilogram;
- onion - 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, choose whole, not cracked, put on a towel. For better penetration of the marinade inside the fruits, it is advised to cut them into 4 parts. Salad peppers are also prepared, after removing the seeds and core from it.
Onions, peeled, cut into rings. It is enough to free the garlic from the upper hard 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 space for the marinade.
The solution begins to be prepared by heating water, then salt and sugar are placed in it, mixing thoroughly, spices are added, oil is added. Bring the marinade to a boil, then immediately, without letting it cool, pour vegetables in jars over it.
Then sterilization is carried out in boiling water - a pan with a wide flat bottom is suitable for this. Withstand 15 minutes on low heat, then roll up according to the standard method. Delicious tomatoes are ready, store them in a cool place (cellar or pantry), preferably without access to sunlight.
If someone does not like onions or garlic, you can reduce their number, but it is undesirable to completely remove them.
With onion
The recipe is very similar to the classic, but with the obligatory inclusion of onions. After marinating, the tear vegetable will lose its bitterness, but it will add spice to the tomatoes.
For successful cooking, you will need strong ripe tomatoes - not rotten, not spoiled and not beaten (3 kilograms). There are no restrictions on varieties, any are suitable. You will also need:
- white onions (1-1.5 kilograms);
- garlic (5 heads, not cloves);
- bell pepper (3-4 pieces);
- peppercorns (5 pieces);
- water;
- salt;
- sugar;
- and vegetable oil.
All vegetables are washed, peeled, cut into medium-sized slices (onions and peppers - rings). The garlic is chopped 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 pepper, onion, garlic. You need to fill the jar with components completely. Then they proceed to the preparation of the marinade - everything is simple with it: 75 grams of salt (possible with a slide), 150 grams of granulated sugar, a tablespoon of vinegar essence (9%) and a couple of tablespoons of refined sunflower oil are added to 2 liters of hot water.
Oil and vinegar are added at the very end, when the mixture becomes homogeneous. The marinade is brought to a boil, but not boiled. Then, while still hot, it is poured into jars, bringing the level to the very top, covered with lids and set to be sterilized. It is kept in boiling water for 10-15 minutes, rolled up, turned upside down and left in this form until the morning, tightly wrapped in a blanket. The total amount of products is calculated for approximately 7 liters of preservation. Czech tomatoes are ready.
Without sterilization
An option for the laziest - those who do not like to heat cans in water. The selection of components is designed for a liter glass jar. In addition to tomatoes, you will need:
- Parsley - a small bunch.
- Dill - 1 umbrella.
- Bay leaf - 2 pieces.
- Sweet lettuce pepper - 1.
- Bulb - 1.
- Garlic - 5 cloves.
- Allspice black pepper - 5 peas.
- Apple cider vinegar - a tablespoon.
- Salt - 50 grams.
- Sugar - 100 grams.
Thoroughly washed glass containers are sterilized in any convenient way: steam, water, oven. Dense, strong tomatoes of approximately the same size are washed, dried on a towel. Pepper core is removed, seeds are cleaned, cut into rings. The onion is cut into large pieces, you can divide each onion into 4 parts. Dill, parsley and 2 onion cloves are placed first on the bottom. Then tomatoes, peeled garlic cloves and sweet peppers are placed in a jar. Peas and bay leaves are also thrown there.
About a third of a jar of vegetables is poured with boiling water, aged for 5-7 minutes. After that, the water is poured into a saucepan, heated to a boil and the glass container is filled again (for 5 minutes), so that it can then be used to prepare the marinade.
After the second steaming, water is poured into a saucepan, all the ingredients for pickling are mixed, and the jars are finally filled with the resulting solution. Roll up with a tin lid, as usual, leave to cool, covered with a blanket.
Without pepper
A modernized recipe, from which Bulgarian sweet pepper was excluded. Sometimes it is called classic.
For a container of 1 liter is taken:
- tomatoes - as much as will fit;
- onion, 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. Finely chopped or squeezed garlic in a crush is placed on the very bottom, seasonings are added to it. Next, the jar is filled with tomatoes, you can cut them into slices. The onion is cut into rings, 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. Sterilize as usual, roll up the lid and store in the underground or refrigerator.
Terms and rules of storage
The shelf life depends on the method of preparation - with or without sterilization. Usually they rarely exceed 12 months, such a tasty snack is eaten quickly. Banks should be in a cool place, without constant light sources, away from heating devices.
