I suggest you cook tomatoes in Armenian for the winter. According to this recipe, tomatoes are the most delicious: soft, sweet-sour to taste, vinegar is not felt in them at all.
Preparation time: 40 minutes.
Servings: 2 cans of 0.5 l.
- tomato - 1 kg;
- bulb onion - 1 pc;
- garlic - 2 cloves;
- parsley, dill - on a bunch;
- cold water (filtered) - 1 l;
- coarse salt (cooking) - 1 tbsp;
- sugar sand - 2 tbsp;
- Table vinegar concentrate 9% - 1 tbsp;
- black pepper (peas) - 4 pcs;
- bay leaf - 2 pieces;
- sunflower oil, refined, odorless - 60 ml.
How to cook tomatoes in Armenian for the winter
Wash the tomatoes, dry out the moisture, cut the stalk. Cut the tomatoes into slices and lay them out in sterilized glass layers: the first layer is tomatoes. Sterilize the jars in any convenient way under steam.
A head of onion was cleaned, washed, dried and cut into rings, laid out in a jar in the next layer. Also put garlic slices in a jar.
Fresh greens washed, dried off moisture, finely crushed and laid out in the next layer. Additionally, layers of carrots, bell peppers, white cabbage squares can be put in layers.
We will repeat by analogy the layers in the tank to the very top, until the ingredients run out. For lovers of savory, spicy tomatoes, you need to put a small piece of red bitter taste.
They prepared a marinade: pour cold salt and sugar into cold water, add peas black pepper, bay leaf, and vinegar essence. Gently mix all the ingredients and let the brine boil a little. Fill the jars with hot pickle to the level of the upper rim.
Pour warm water into the pot, put the jars on the folded kitchen towel. We turn on the middle fire and we will sterilize the jars for 10 minutes. Then carefully remove the jars, add sunflower oil to each jar and roll them over with scalded tin lids. After wrapping containers in a blanket and leave to cool for a day. Store homemade seaming at room temperature.