Very easy to prepare, but nevertheless very tasty and very healthy vegetable salad with celery and tomatoes, I attribute it to vitamin dishes. You can cook it in just 10 minutes and it turns out incredibly fragrant, juicy and tender. And even if it seems to you that you do not like celery, be sure to try this salad, I am sure that you will change your mind. It is very good to cook it in the winter, when there are so few fragrant vegetables, and the ingredients for such a salad can always be bought at any supermarket.
Ingredients:
- 2 - 3 celery stalks
- 3 - 4 tomatoes
- 1 small onion
- 3 - 4 garlic cloves
- salt, pepper, seasonings to taste
- 1 tbsp lemon juice
- 2 - 3 tbsp olive oil
Cooking method
We cut the celery into small slices, add finely chopped onion to it, not very coarsely chopped tomatoes and garlic (you can chop it with a special press or, like me, cut it into slices). Salt, pepper, add seasonings and season with lemon juice and olive oil. Gently toss the salad and serve immediately. Remember that such vitamin vegetable dishes do not like waiting. Bon Appetit.
I have already ripened quite a lot of red tomatoes, so I'm making preparations with might and main. And how are you? If you are also ready to harvest tomatoes for the winter, then I recommend that you look into the section and see recipes with tomatoes - amazingly tasty, tender and fragrant, well, we will not disregard them either. Perhaps you will like something. All these recipes are tested, I cook them every year.
And today I’ll tell you how tasty it is to pickle tomatoes for the winter. So, a recipe for pickled tomatoes for the winter with celery.
Composition for 4 liter jars:
- small red tomatoes
- bell pepper
- hot chili pepper
- 5-6 garlic cloves
- large bunch of fresh celery
- black peppercorns
- allspice peas
Marinade for 1 liter of water:
- heaping tablespoon of coarse salt
- 4 heaping tablespoons of sugar
- 70 ml 9% vinegar
Delicious pickled tomatoes for the winter sweet
Why sweet? As you probably already noticed from the composition for the marinade, there is a sufficient amount of sugar. But don't let that scare you, it's delicious! Prepare and try!
How to quickly cook delicious pickled tomatoes for the winter without sterilization? I have a very simple way, first things first.
I prick the washed tomatoes with a fork so that they do not burst from the hot marinade in jars.
Cut sweet and hot peppers into large strips. I also chop the celery along with the stems coarsely. Garlic can be simply cut into two halves lengthwise.
In clean jars I lay out celery, garlic, chili peppers and sweet peppers + 2-3 peas of allspice and several peas of black pepper.
I fill jars with tomatoes. You don’t need to tightly compact them in a jar, how much will go in.
Now I pour boiling water into each jar in small portions. Since this recipe for harvesting tomatoes with celery for the winter without sterilization, this must be done. Before rolling, all raw vegetables will be pre-cooked in this way. This will replace the sterilization of jars.
I fill the jars with boiling water to the top, cover with lids and leave to warm up for 15-20 minutes.
Now I pour the water from the cans into the pan. I will use it to make the marinade. But before laying salt and sugar, I measure the volume of water drained from the cans and calculate the amount of ingredients for the marinade.
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I would like to advise fans of conservation to make pickled tomatoes with celery. A very original taste is obtained with this vegetable. Celery was used by the ancient Greeks as a lucky charm. And the winners of sports competitions were awarded wreaths of celery leaves by the ancient Romans.
The pronounced taste of celery gives the tomatoes their touch of aftertaste.
Taste Info Tomatoes for the winter
Ingredients
- tomatoes 4kg., how much will fit in jars
- carrots 2 pcs.,
- onion 3 pcs.,
- celery greens 1 bunch,
- peppercorns 8 pcs.,
- garlic 1 head,
- bay leaf 4 pcs.
- For marinade in 2 liters of water:
- salt - 40 g,
- sugar - 65 g,
- vinegar 9% - 65 ml.
How to cook pickled tomatoes with celery
Prepare tight and ripe tomatoes for conservation: sort and wash.
Peel the onion from the husk and cut into rings, if the onion heads are large, then you can use half rings. 
Wash and peel carrots. In young carrots, the peel is still thin, you can simply scrape it with a knife. Cut into rings, if there are helpers, you can cut carrots into curly ones. It will look very nice in a rolled up jar in winter. 
Rinse celery greens, cut off damaged leaves. Cut garlic into cloves and peel.
Put the tomatoes in the sterilized cooled jars. When fill half the jar put the onion rings, carrots. Add peppercorns, bay leaf, garlic clove. Put the celery stalks in the middle of the jar. 
Fill jars to the top with tomatoes and add more celery. If you are not a fan of this vegetable, then you can limit yourself to only laying celery only in the middle of the jar. 
Pour in boiling water and let stand for 20 minutes. Pour the cooled water from the jars and pour over the marinade. 
Preparing the marinade:
Pour salt and sugar into a pot of boiling water, let it dissolve and pour vinegar.
Pour into jars and roll up. Place under a blanket until completely cool. 
Recipe from Marina Leonenko:These tomatoes will not leave anyone indifferent) Sweet, spicy, perfectly combined with the aroma of celery greens! They are prepared very simply and quickly, just like they are eaten)
The calculation of the marinade is given for one 3-liter jar, this is very convenient, since I am never tied to the number of tomatoes. How much I chose in the garden - so much I will do. And, of course, hot filling!
Ingredients:
Tomato (can be pierced at the petiole with a toothpick)
Leaf celery (10 sprigs each (less possible, focus on your taste) per 3-liter jar) - 3 bunches.
Bulgarian pepper - 1 pc.
Hot red pepper (whole, if chopped - then less, be guided by your taste.) - 1 pc.
Onion (or garlic, can be rings, I used whole small onions) - 4 pcs.
Spices (black peppercorns, you can add bay leaf and allspice) - 12 pcs.
Salt (for a 3-liter jar) - 1 tbsp. l.
Sugar (for a 3-liter jar) - 200 g
Vinegar (9%, for a 3-liter jar) - 80 ml
Cooking:
Arrange in jars tomatoes, celery, sweet peppers, cut into 4 parts and whole - hot, garlic or onion.
Pour boiling water over tomatoes. Let stand for 20-30 minutes.
Drain the water into a saucepan, add to it for each 3-liter jar: 1 tbsp. l. salt and 200 grams of sugar (that is, I added 5 cans: 5 tablespoons of salt and 1 kg of sugar). Let it boil for a couple of minutes.
Pour 80 g of vinegar, black peppercorns into each jar (other spices if desired). And pour boiling marinade. Roll up and wrap until cool.
