Tomatoes with grapes for the winter "Lick your fingers"

27.08.2018 Winter blanks

We preserve tomatoes every season, every summer, so the recipes have long been known and tested. But still we do not stop experimenting and are looking for that cooking option that is considered new and unknown. Today, we can roll in the banks delicious tomatoes and grapes for the winter. A recipe with a photo - you will lick your fingers, their taste is so pleasant that it is difficult to refuse an additive.

Ingredients for Tomatoes with Grapes:

1 kg of tomatoes;
1-2 small tassels of blue grapes;
1 clove of garlic;
0.5 pc sweet pepper;
0.5 liters of water;
0.5 tables. l salts;
2 sprigs of parsley;
1 slice of hot chili pepper;
0.5 tables. l granulated sugar;
3-4 pcs. peppercorns;
1-2 pcs. bay leaf;
0.5 tables. l vinegar.

Cooking tomatoes with grapes "Lick your fingers"

First of all, we will prepare the cans for seaming: wash the glass containers in a warm will with soda, rinse them several times and set them to be sterilized over a steam pan. Sterilized jars should cool, so put them on a non-wooden board for a while. You also need to sterilize the lids: douse them with boiling water, you can pour them from the kettle, just do it carefully so as not to scald your hands. It is convenient to put the lids in a sieve (then in a deep bowl or in a sink) and pour boiling water there, so hot water will drain immediately and no one will be scalded. You can do this procedure in the evening, so that in the morning all the cans and lids are ready for rolling.

So, we put spices in the prepared container: slices of sweet pepper, peeled clove of garlic, parsley, peppercorns, bay leaf and a slice of chili pepper. All these spices will give the tomatoes a great taste and a slightly sharp hue. If you do not like spicy, then eliminate chili peppers.

We pick the grapes from the brushes, rinse and it is ready for use. Today we used blue grapes, it is in perfect harmony with tomatoes and makes their taste more saturated.

We put tomatoes in jars and grapes in the space between them. Thus, we tightly fill the jar, without gaps. It is better to use small tomatoes, they will better settle in jars.

Cook the marinade: boil water, add salt and sugar, stir until all crystals are dissolved. Pour the vinegar and immediately turn off the fire.

Pour the tomatoes with hot marinade, immediately roll up the lids and, as expected, we insulate the “fur coat”. To check for leaks, turn the cans upside down. Cooled jars of tomatoes are put in storage in an ordinary pantry until winter.