A chic recipe for pickled tomatoes with sweet peppers for the winter
It is difficult to imagine harvesting, more popular than tomatoes - they can be salty, sour, sweet, so tomatoes marinated with sweet bell peppers for the winter definitely should be tried. In my recipe with a photo, they turn out to be just yummy fingers.
They are prepared quite simply, and all products are available and most likely are in your refrigerator, even at the moment. For preparation, you need to choose small strong tomatoes, a variety of "cream" is ideal. Thus, cherry tomatoes can be preserved.
List of ingredients per 1 liter jar:
- 550-600 g tomatoes
- 1 sweet pepper,
- 2 garlic cloves,
- 1 tbsp. l Sahara,
- 1 tsp salt,
- 2-3 bay leaves
- 3-4 peas allspice,
- 0.5 tsp. mustard seeds,
- 4 tbsp. l apple (natural) vinegar,
- a bunch of fresh parsley and basil.
How to make tomatoes with peppers, you will lick your fingers
All glass containers need to be prepared in advance. In order not to waste time, sterilizing the jars above the kettle with boiling water, you can send them to the oven and ignite there. Then throw in the jars of mustard seeds, bay leaves, garlic cloves without husks.
Rinse the sweet pepper, remove all excess (seeds, stems), then cut it into long strips and distribute over the banks.
Fill the jars, gently ramming, with dry, clean tomatoes. Do not be afraid to use force - more vegetables will enter and there will be less voids.
In the banks, put the sprigs of basil (any) and parsley, after washing them.
Boil water in a saucepan or kettle, cover the vegetables in the jars and check for 10 minutes. Be sure to cover the jars with lids.
After 10 minutes, drain the water into the sink and at the same second fill the jars with the prepared boiling water again. Cover with lids, wait another 10 minutes, then pour this water into the pan, measure the salt and sugar by the number of cans and pour it there.
Wait until the water starts to boil, add apple cider vinegar and that’s it, put out the fire. Pour the marinade over the cans, carefully roll up with sterile caps, turn over the blanks and wrap for a couple of days. Finished blanks stored in a cool dark place. Such tomatoes are incredibly good in tandem with potatoes, meat, fish.
(4 ratings, average: 3,00 from 5)
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