The most delicious Bulgarian tomatoes for the winter

2.10.2018 Winter blanks

I want to share the most delicious Bulgarian tomato recipe for the winter. Now there are a lot of various recipes for tomato in Bulgarian, but I want to present exactly its classic version, which is prepared from the simplest spices. Many people remember the taste of these tomatoes from the time of the Soviet Union, when they could be found on every shelf of the store.

The amount of water and tomatoes will vary slightly depending on the size of the fruit itself. The amount of ingredients is indicated on a can of two liters. I closed several cans at once, so the description will be in the plural.

Ingredients:

tomatoes - 1300 grams;
water - 900 milliliters;
garlic - 3 cloves;
sugar - 3.5 tbsp. spoons;
vinegar (9%) - 2 tbsp;
salt - 2/3 tbsp. spoons;
dill - 2 umbrellas.

How to cook pickled tomatoes in Bulgarian

I advise sterilizing jars with lids in advance for five minutes each. Only before that, you must wash them with baking soda. And in slightly cooled jars you can already lay all the ingredients. Put dill umbrellas at the bottom in dried or fresh form, no difference.

Wash the tomatoes as tightly as possible from above, trying not to leave large voids.

Pour boiling water with boiling water and let stand for 15 minutes, during which time both banks and tomatoes are well sterilized.

Cover with a lid.

Drain the brine into the pan, add salt and sugar, bring to a boil.

Peel the garlic and cut the heads into several parts, if they are large. Put garlic in a jar of tomatoes.

Pour with brine and add vinegar at the very end. Screw on the covers, turn upside down and cover with a blanket. After a day, transfer the preservation to the pantry or cellar.