When you see summer vegetable diversity, you understand that this is not for long. Very soon the rich counters of food markets will fade and you will have to turn to your own bins. Bright jars with tomatoes, cucumbers, various dressings and sauces will complement the daily menu. In our family, everyone loves canned salads. Tomatoes in Polish for the winter without sterilization do not so long ago. This simple but original recipe was sent to me by a friend several years ago. Now I recommend it to you. I think, step-by-step photos will not be superfluous.
Initially, I made a small amount to try, but after the first tasting I realized that I was wrong. A tasty snack eaten in the late fall. The list of components is not large, and quite affordable. Tomatoes choose fleshy, medium size. They must be ripe, but firm. Parsley greens seasoned with garlic add a special flavor to the snack. Due to the onion component, the tomatoes get a slightly sweet taste. Such a successful combination of ordinary vegetables allows you to accompany the most ordinary cereals, hot vegetable dishes, pasta, and, of course, meat. An interesting piece like everyone who tries, I do not think you'll be the exception.
On a half-liter jar you will need:
- tomatoes - 600 grams;
- onions - 1 piece;
- refined vegetable oil - 1 tablespoon;
- garlic - 3 slices;
- granulated sugar - 1.5 tablespoons;
- parsley - bunch;
- 9% table vinegar - 1 tablespoon;
- salt - ½ tablespoon;
- water - 0.5 liters.
How to cook tomatoes in Polish for the winter
Washed and disinfected with baking soda pack with boiling water. Parsley greens several times dip in a container of water, then lay on the grid for draining moisture. After 10-15 minutes chop it up. Garlic just cut large. Peel the onions, and cut into half rings or quarters.
Put a piece of parsley and garlic on the bottom of the jar.
Rinse the tomatoes with running water, if necessary, sort the soft and spoiled. Cut the stem and cut it in half. Put the tomato halves on top of the herbs and garlic.
Then lay the bow.
Repeat rows, starting with garlic-dill mixture. The final row, determine the remaining onion slicing.
For marinade pouring, mix white crystals of salt and sugar and fill with drinking water. Bring to a boil and remove after one minute. Pour in oil and vinegar.
Pour marinade into the jar. Cover it with lids treated in boiling water, roll up the jars, check the tightness and turn it upside down. Cover with a blanket, and after 12-24 hours determine the storage location.