A simple recipe for salting tomatoes in the winter in banks

In the vegetable harvest season, the question always arises how to preserve vegetables until spring or to preserve. For winter preparations, you can use any vegetables that you like. Years of experience tells me that the most popular are tomatoes. Everyone loves them and waits at the table. And no matter what day: whether your family gathered for dinner or guests came, canned tomatoes are always appropriate on the table.

Salted tomatoes are good as a snack, and can complement any side dish: potatoes, rice or pasta. Tomatoes are very easy to conserve and the easiest recipe is in front of you. We will salt the tomatoes in a hot way with the addition of spices: herbs, garlic, bay leaf and peppercorns.

To preserve any vegetables, banks need to be steamed in advance. Put the container on the kettle and sterilize for 5-7 minutes. Covers for seaming can be doused with boiling water or immersed in boiling water for 1-2 minutes. After such procedures, banks are suitable for canning and any vegetables will stand until the spring without problems and hassle. The lids are not swollen and the vegetables are not sour.

Canned tomatoes are not devoid of useful properties, so in the winter you will be provided with vitamins. Rolled tomatoes in today's recipe, you get excellent taste of vegetables, which overshadow all store options. Buying a jar of tomatoes in the store, you get the cat in the bag.

Often, producers put too much vinegar, so the shelf life of such tomatoes for more than 2 years, respectively, their taste leaves much to be desired. Therefore, write down my recipe and boldly cook, the taste of the tomato will turn out just great, slightly sour, but you will feel a touch of sweetness.

Ingredients:

How to cook salted tomatoes

Spices are put into sterilized jars: garlic, a few pieces of peeled Bulgarian sweet pepper, a few sprigs of parsley and peas.

Put the washed tomatoes on top of the spices: it is best to use medium-sized tomatoes that easily fit into the jars.

Fill the tomatoes with boiling water, cover with lids and let stand for 10 minutes.

Drain the water from the tomato into the pan, it will be a marinade, just the amount on the jars, as it should, and no need to measure how much will fit. Boil water, add salt and sugar, stir immediately, so that the crystals melt. We pour in the vinegar and turn off the fire.

Hot marinade pour tomatoes in banks for the second time and finally roll up.

We put banks with tomatoes to cool under a blanket, and then we send them for storage in any cool and dark place: a storeroom, a cellar or a cellar that does not freeze through. Bon Appetite!