Not everyone is able to prepare a lot of preservation for the future, especially if there is not much time. But to close a couple of jars of delicious tomatoes and cucumbers, everything is already here. I suggest you make marinated tomatoes with garlic and parsley for the winter, which are tasty and sweet.
Fresh fragrant parsley is perfectly combined with tomatoes, and it can be added to the jar with preservation. In winter, pickled tomatoes are simply not interchangeable, they will perfectly complement any dish - meat, poultry, porridge, potatoes, etc.
- tomatoes - 400 g,
- garlic - 4-6 cloves,
- parsley - 5 sprigs,
- water - 600 ml.,
- salt - 2 tsp,
- sugar - 1-1.5 tbsp.,
- Vinegar 9% - 2 tbsp.
How to pickle tomatoes with garlic and parsley
First you need to prepare all the necessary products. Tomatoes should be washed and lightly dried. Sterilize the preform jars in a way that is more convenient for you - an oven or above steam. Disassemble the head of garlic, peel the teeth and rinse, dry. Sprinkle parsley sprigs as well.
Put parsley and garlic cloves in a prepared jar. Optionally, you can add a little black peppercorns, allspice.
Fill the jar with prepared tomatoes. Shake the jar a couple of times so that the tomatoes are closer and more comfortable to each other.
Fill a jar of tomatoes with boiling water. After the jar cover with a sterile cap and wrap a blanket. Infuse tomatoes for 15 minutes.
After a while, gently drain the water, boil again and return to the tomatoes for 15 minutes.
Last time, drain the water in a bowl or stew-pan, add salt and sugar. Cook marinade a couple of minutes, then pour a portion of vinegar and send immediately to the jar.
Immediately roll up the jar with a sterile lid and put it upside down, similar to the rest of the tomatoes. Cover the jars with the tomatoes marinated with a blanket, cool for 24 hours, then put them in the cellar or the storage room, where they should be stored until winter.
Enjoy your meal!