Delicious pickle tomatoes

12.10.2018 Winter blanks

Many pickled tomato recipes contain onions, carrots, or bell peppers. But not everyone likes the flavor that vegetables give to pickle, and if you also prefer that vegetable additives do not interrupt the taste of marinade, prepare tomatoes for the winter according to this recipe.

Due to the spicy greens, garlic, parsley and pepper, the brine turns out very tasty! It is not spicy and not very spicy, rather saturated, sweetish and slightly sour, and the tomatoes themselves are sweet.

In many ways, the taste still depends on the variety of tomatoes that you choose for canning. If you get pink or red fruits with a sharp top, buy without hesitation - they are always sweet and very tasty. In a marinated form, just an overeating!

Ingredients:

medium-sized tomatoes - 1 kg;
garlic - 4-6 teeth;
Capsicum - 2 rings;
Lavrushka - 2 leaves;
fresh dill with umbrellas - 2 stalks;
green celery or parsley - 2-3 branches per jar;
water - 1 liter;
table salt - 1 tbsp. l without a hill;
citric acid - on the tip of a teaspoon on a jar;
sugar - 5 tbsp. l;
allspice peas - 6-8 pcs.

How to prepare sweet tomatoes with delicious pickle

We sort the tomatoes according to size and degree of maturity: put larger and denser ones on the bottom, put softer and smaller ones on top. Rinse under cold water. For the best penetration of the marinade, the most dense tomatoes can be chopped near the stem.

In jars of one liter we put spicy additives: bay leaf, chilli and peas, dill, garlic.

Fill the tomatoes tightly, shaking the jars. Throw a clove of garlic on top, lay sprigs of greenery.

Boil water. Fill the cans for 15 minutes, let the tomatoes boil.

Gently drain the water back into the bucket. We measure the volume, add up to a liter or two - depending on how many tomatoes you roll.

Add salt and sugar to the water, let the marinade boil and cook for several minutes.

We add citric acid to each jar - it will replace vinegar and will contribute to the preservation of blanks.

Pour the tomatoes with boiling marinade. Pour it carefully so as not to spatter and damage the tomatoes. Cover with lids and immediately roll hermetically.

After capping, put the cans on a barrel, throw a warm blanket on it or wrap it with several terry towels. After a day, the banks will cool and can be transferred to storage. Good luck with your workpieces!