The best recipes for canned tomatoes with aspirin. Tomatoes with aspirin for the winter are delicious, recipes

Using acetylsalicylic acid, our mothers and grandmothers also made preparations for the winter. Pickled zucchini Ingredients Water - 1.5 l Salt - 4 tsp Sugar - 8 tsp Aspirin - 2 tablets Zucchini - 2 kg Hot pepper - 1 pc. Dill - 1-2 umbrellas Currant leaves - 2 pcs. Cherry leaves - 2 pcs. Carrot - 1 pc. Garlic - 3 pcs. Cooking method In sterilized jars, put zucchini, sliced ​​into circles, a few rings of hot capsicum, a few peas of allspice, a couple of pieces of bell pepper, dill umbrellas, cherry leaves, currants, carrots, sliced ​​into circles, garlic. Fill jars with zucchini with boiling water, cover with lids. We are waiting for 15-20 minutes. We drain the water, boil it again, pour it into jars. We are waiting for 15-20 minutes. Drain the water again, put it on the fire and make a brine: add salt, sugar to the water. All this will boil for about 5 minutes, pour the brine into the jars and add 2 aspirin tablets (per 3 l jar). Roll up. Turn jars over. Wrap until cool. ***************************************** ALSO SEE THE BEST RECIPES SEE THE LINK *** ************************************ Subscribe to the culinary channel and follow the news, new recipes every day: https://www.youtube.com/channel/UCh3yCLRgNaVrgSB6rCdQV_g?sub_confirmation=1

Pickled tomatoes Ingredients Water - 7 l Sugar - 2 tbsp. Salt - 1 tbsp. Vinegar - 2 tbsp. Bay leaf, peppercorns Garlic, dill, onion in half rings Aspirin tablets (acetylsalicylic acid) Method of preparation Boil water, add sugar, salt, bay leaf and peppercorns. When everything boils again, pour in the vinegar and immediately remove from heat. This marinade must be left to cool, use only completely chilled. In the meantime, prepare the tomatoes and jars: wash and pat dry. Put prepared tomatoes in dry, clean jars and drop aspirin tablets into each jar - at the rate of 1 tablet per 1 liter of jar. When everything is ready, pour jars with cold marinade, close with nylon lids and put in a cold place. Tomatoes can be tasted in a week, but they will be completely ready in 2-3 weeks.

Pickled cucumbers "Surprise" Ingredients Small cucumbers - 2 kg Bay leaf - 2 pcs. Bulgarian pepper - 2 pcs. Allspice peas - 5 pcs. Black peppercorns - 5 pcs. Medium carrot - 1 pc. Garlic - 6 pcs. Dill umbrella - 1 pc. Horseradish root - 30 g Sugar - 1 tbsp. Salt - 2 tbsp. Water - 1.5 liters. Aspirin - 1 pc. Method of preparation Wash the cans for conservation with the addition of soda, wipe dry and sterilize. Rinse the cucumbers in proton water and cut off the roots. Peel and cut the bell pepper into strips, cut the peel off the carrots and chop into circles. Peel the garlic and cut the cloves into 2 pieces. Grind horseradish root. Put bay leaf, horseradish, garlic and a mixture of peppers on the bottom of the jars. Pour boiling water over the bottom of the container and drain using a lid with holes, add the remaining spices and an aspirin tablet to the marinade, boil again. Fill jars with cucumbers, peppers and carrots. Pour the hot brine over the vegetables and leave for a few minutes. Drain the liquid, boil and pour again (repeat the infusion procedure 3 times). After the last filling, close the jars with sterilized metal lids, turn over and let cool. It is best to store pickled cucumbers in a cool place.

Cabbage "Crunchy miracle" Ingredients Cabbage forks medium - 3 pcs. Carrots - 6 pcs. Salt - 2 tbsp. Sugar - 2 tbsp. Water - 1 l Acetic essence 70% - 3 tsp Black pepper - 9 peas Bay leaf - 6 leaves Aspirin - 3 tablets Method of preparation Wash vegetables. Shred the cabbage, grate the carrots. Put the chopped vegetables in a large bowl, stir, kneading slightly. To get a brine, pour salt-sugar into the water and set it on fire to boil. When it cools down a bit, pour it into jars. Next, in each of them we put 3 peas, 2 bay leaves and 1 tablet of acetylsalicylic acid. We fill the jars with vegetables up to half and again lay the same as at the beginning, a set of spices and an aspirin tablet. Having filled the jars to the very neck, at the end we again put pepper, bay leaf and aspirin. If the liquid rises almost to the edge of the neck, the excess liquid will need to be removed. Having covered the jars with polyethylene lids, we leave them warm for 12 hours. The cabbage will begin to ferment, and therefore gases will need to be released. To do this, with a wooden stick, we make several punctures in the cabbage layer of each of the cans. This procedure will need to be repeated over the next 12 hours.

In an effort to diversify preparations for the winter, housewives resort to numerous tricks, sometimes adding the most unthinkable ingredients to jars. One of these mysterious additives is the common aspirin, which is available in any home medicine cabinet. The use of a medicinal product in canning is a controversial issue that has divided housewives into two hotly arguing camps. Some people are happy to add aspirin to marinade jars, confidently asserting that such an ingredient gives the preparations a new unusual taste and aroma. Others are categorically against the use of drugs in canning, since they have a completely different purpose and such a composition is unhealthy. Be that as it may, in winter, an open jar of tomatoes with aspirin will only cause pleasure and admiration at home, and interesting recipes will help you get comfortable with the preparation of such marinades.

Canned tomatoes with aspirin: simple and tasty!

The simplest recipe, which is very popular in the kitchens of many housewives. A delicate light aroma will certainly remind you of summer days, and elastic red tomatoes will perfectly complement the festive table.

Ingredients:

• 9 liters of water (do not boil);
• 500 ml of vinegar;
• 320 g of sugar;
• 290 g of salt;
• greens (dill umbrellas, horseradish or currant leaves);
• aspirin;
• tomatoes (ripe, firm).

Cooking:

1. After thoroughly washing the tomatoes, dry a little with a paper towel.
2. Send greens and aspirin into a glass container (for a 1 liter container - 1 tablet).
3. Fill the containers tightly with tomatoes, without being too zealous, so as not to damage the fruits. It is better to take out a bursting tomato so that it does not turn into porridge during the shelf life.
4. Dissolve salt, vinegar, sugar in water. Immediately pour the container with vegetables.
5. Seal immediately, place lids down.

Preservation is stored until spring, but it can not be turned over.

"Miracle"

Canned tomatoes according to this recipe will be appreciated by all lovers of delicious preparations. Having prepared several jars for testing, you should definitely write down the proportions in a notebook, because next year you will certainly have to cook again.

Ingredients:

• 2 l 500 ml of water;
• 95 ml of vinegar (can be replaced with citric acid);
• 195 g of sugar;
• 105 g of rock salt;
• 2 kg 700 g tomatoes;
• greens (celery, dill, parsley);
• 6 aspirin tablets.

Cooking:

1. Fill clean glass containers with your favorite herbs and tomatoes.
2. Boil the marinade by adding spices and vinegar to the water.
3. Pour the container with tomatoes with boiling marinade, after putting aspirin (on a container of 3 l - 1 table).
4. Close with metal lids and leave to cool completely.

"Summer Heat"

The combination of tomatoes with peppers and grapes is often found in many recipes, preservation is popular due to the cheapness of the ingredients, ease of preparation and amazing taste. You can add new unusual notes by adding aspirin.

Ingredients:

• 900 g of ripe tomatoes;
• 300 g of grapes;
• 400 g pepper (multi-colored is more suitable);
• 1 l 450 ml of water;
• 25 g salt (iodized is not recommended);
• 5 g of allspice;
• 40 g of garlic;
• 50 g dill leaves;
• 2 tab. aspirin.

Cooking:

1. Bring water to a boil.
2. While the water boils, tightly fill the glass containers with half-cut peppers (without seed pods), grapes (can be combined with sprigs), garlic and tomatoes. Do not forget to send dill leaves and aspirin to the bottom.
3. Pour salt and allspice into a container with vegetables.
4. Carefully pour boiling water, seal immediately and send to the basement.

Emerald Placer: Canning Green Tomatoes with Aspirin

Such canning is recommended to be done from unripe green tomatoes. In jars, they look just great, and the taste is spicy, sweet and sour. In winter, with the help of such a preparation, you can prepare a delicious sauce for meat, or you can serve it as a side dish. At worst, you can just sit near the table with a large slice of fresh bread and eat directly from the can - it will turn out equally tasty. It is worth noting that the marinade will not disappear either: some housewives manage to cook magnificent pastries on it.

Ingredients:

• 50 g of bitter and sweet pepper;
• 200 g carrots;
• 20 g of garlic;
• coriander, raspberry and cherry leaves, dill;
• 50 g of sugar;
• 1 kg 600 g green tomatoes;
• 85 g of vinegar;
• 45 g salt;
• aspirin.

Cooking:

1. Prepare vegetables by rinsing thoroughly with cold water.
2. Cut the tomatoes into large slices, cut the peppers after removing the seed pods into large pieces.
3. Fill the glass container with herbs, garlic, tomato slices, pieces of pepper, be sure to put aspirin (based on 1 liter of volume 1 pc.).
4. Boil the marinade by pouring salt and sugar into the water, pouring vinegar. Cool down a bit.
5. Pour contents of glass containers. Seal with tin lids.

It is not worth turning over, it is better to immediately take the container to the basement or put it in the kitchen in the refrigerator.

"Assorted": a recipe with zucchini, cucumbers and tomatoes

A rich taste, a beautiful view of the contents of the jars, a delicate aroma - all this can be said about conservation, which perfectly combines different vegetables. Of course, tomatoes will remain the main ingredient, but the addition of cucumbers and zucchini will not spoil the workpiece in any way. Such a wonderful combination is stored for a long time, in which aspirin takes an active part.

You will have to put 3 tablets on a jar of a three-liter blank. It is not worth increasing the rate, it will not affect the taste and duration of storage.

Ingredients:

• 870 g cucumbers;
• 700 g of zucchini;
• 920 g of tomatoes;
• 200 g of onion (you can take red);
• aspirin;
• 65 g salt;
• seasonings (bay leaf, peppercorns, horseradish leaf, garlic, allspice);
• cherry and currant leaves;
• 980 ml of water.

Cooking:

1. Check vegetables first. There should not be the slightest damage or damaged areas. Otherwise, the preservation will quickly deteriorate.
2. Green leaves can be put in a bowl of cold clean water for an hour.
3. Send spices and aspirin to the bottom of glass containers.
4. Clean the zucchini from seeds and cut into large thick bars. If they are young, they do not need to be cleaned.
5. Lay vegetables nicely, do not forget to put garlic between them. It is better to cut the onion into rings, also send it to the jar.
6. You do not need to cook the marinade, just boil the liquid, immediately add salt, sugar, pour the contents of glass containers.
7. After capping, put the container with the lids down, leaving it in this position until it cools completely.

Dry salting method

For this type of canning, liquid, spices or a lot of spices are not needed. However, the result is an amazing treat. If the tomato crop turned out to be great, you can even use a large wooden barrel for harvesting. Tomatoes are stored in such a container for a very long time, gradually acquiring a completely different taste. No wonder wooden containers have been popular for storing vegetables and fruits since ancient times. Of course, if you want to prepare several cans for testing, then it is better to take large ones (3 or 5 liters).

Ingredients:

• a bucket of tomatoes;
• aspirin;
• 980 g of salt.

Cooking:

1. Tomatoes take hard, with a dense skin. Pre-arm yourself with a fork and chop each fruit.
2. Spread the tomatoes in layers in a container, sprinkle each layer liberally with salt.
3. Be sure to put aspirin. How much is needed? For a bucket of fruits - a package (10 pcs.).
4. Close glass containers filled to the top with nylon lids; it is better to install a heavy oppression on the barrel and cover with a lid on top.

Why and how much aspirin is added to conservation

Many housewives often use aspirin to preserve vegetables for the winter. Such popularity of the drug is due to its ability to create an acidic environment in which the reproduction of pathogenic bacteria becomes impossible, and vegetables are able to maintain their freshness for a long time.

Also, aspirin in preservation has the following advantages:

• gives elasticity to vegetables;
• at moderate doses does not affect the taste of the twist;
• when aspirin is added in moderation, harm to the body is reduced to a minimum;
• allows you to store snacks without refrigeration.

Do not add more than one aspirin tablet to a 1 liter jar, and no more than 3 to a three-liter container.

In order to avoid the negative effects of aspirin on the human body, one should not drink brine from vegetables (especially on an empty stomach), and also regularly consume such snacks. Also, do not exceed the dosage of aspirin allowed for use for conservation. Be sure to observe the shelf life of such blanks, because over time aspirin turns into a phenolic compound that is dangerous to human health.

Tomatoes with aspirin (video)

The main thing in the preparation of preservation with the addition of aspirin is not to invent your own proportions. Just use proven recipes, delight your loved ones with delicious marinades and enjoy the amazing aroma of homemade preparations.

Summer is the time for conservation... In winter, pickles diversify any table, that's why housewives flutter in the kitchen, just to fill the shelves in the basements. Everyone in our family loves tomatoes, so we harvest them in considerable quantities, and at the same time - according to different recipes.

I have a completely unique recipe for preserving tomatoes, which does not require boiling or sterilization, only cold water and aspirin are used. Many will doubt that such jars will stand and that, in principle, something will come of it, but believe me, a very cool recipe and the tomatoes are very tasty! Very fragrant and tasty, they resemble warm summer... The cooking process will not bring much trouble and will not take much time.

Aspirin - 12 pcs
Water - 6 l
Greens - 1 bunch. (Leaves of horseradish, blackcurrant, raspberries, cherries, parsley, celery)
Onion - 4 pcs
Carrot - 4 pcs
Chili pepper - 2 pcs
Tomato - 5-6 kg (Based on 4 3-liter jars))
Sugar - 400 g
Salt - 200 g
Vinegar - 0.5 l
Garlic - 2 pcs

Tomatoes for this recipe are suitable for small sizes, ripe, but firm. They need to be washed and dried naturally. Prepare the greens in the same way. Peel onions, carrots and garlic.

Grate the carrots on a coarse grater, and cut the onion into half rings (not quite thin).

Put greens and a little onion and carrots at the bottom of the jar.

Lay tomatoes on top. When the jar is half full, add some more carrots and onions, and then fill the jar completely.

Put the garlic, cut into slices, chili pepper (also cut into slices) on top ...

And aspirin tablets (3 tablets for each jar).

Prepare the marinade - dilute the salt and sugar in cold water, pour in the vinegar and immediately pour all the jars with the prepared brine.

Close with nylon lids and send to a cool place for storage. Believe me, in winter you will find delicious tomatoes - fragrant, moderately spicy, moderately sweet. Be sure to try this recipe and share it with your friends.