Cherry tomatoes with onions and bell peppers - a proven recipe for winter
I offer my proven recipe for harvesting cherry tomatoes with onions and bell peppers for the winter. My family at dinner eats the whole jar at a time, and it is so tasty, because you can put a small tomato in your whole mouth and enjoy the fragrant flesh.
Ingredients for cherry tomatoes per jar 0.5 l:
- cherry tomatoes - 300 g (medium-sized);
- sweet Bulgarian pepper - 1 pc .;
- onions - 1 pc .;
- dill greens, horseradish root - to taste;
- Allspice peas - 3 pcs.;
- salt - 3/4 tsp;
- sugar - 2 tsp;
- vinegar 9% - 2 tsp.
Cooking cherry tomatoes with onions and bell peppers
We choose ripe, strong cherry tomatoes, preferably smaller ones, so that they fit into the jar as much as possible. Peppers and onions also take a medium size. All vegetables and greens are washed in clean water and give a little dry on a towel. Remove the stem from the pepper with the seeds, clean the onions from the top brown scales.
The jars are pre-washed in hot water with soda, sterilized in any convenient way. The easiest - scald with boiling water. You can warm in the oven or microwave. For such preservation, small banks of 0.5 or 0.650 l are best suited. Covers also pour boiling water for 15 minutes.
In the prepared jars at the bottom we place peas allspice, an umbrella of dill, horseradish shavings at will. The amount of spices used can be adjusted to your taste.
Sweet pepper and onion are cut into rings, we pierce the tomatoes at the base of the stem with a toothpick several times, so that the skin on them does not burst when boiling water is poured.
We put tomatoes in a jar mixed with onions and peppers tight enough to fill the entire useful volume to the maximum.
Fill vegetables with boiling water, cover with a lid and leave for 15 minutes.
Drain the water from the can back to the stew pan It is convenient to use a special cover with holes.
Add sugar, salt to the water and bring the brine to a boil.
Pour vinegar into a jar of tomatoes and gently fill with boiling brine almost to the brim.
We twist the cans with screw or tin lids, turn them upside down on a towel to control the quality of the twist and wrap them in a towel for additional pasteurization. Leave so cool.
We remove the jars with cherry tomatoes with onions and sweet peppers for storage in the home pantry. If possible, it is better to transfer such canned food to a cool cellar or basement.
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