Pickled Tomatoes
1 hour Recipe Yield:
3 l Difficulty:
Simple recipe
Pickled tomatoes – a tomatoes preservation recipe for the winter, a set of herbs for tomatoes is quite standard, dry dill, black pepper, allspice, garlic, hot pepper. Depending on whether you like hot tomatoes or not, the amount of hot peppers also depends, you can put more or not put at all. Choose dense varieties of tomatoes for pickling, with thick skin, they retain their appearance well, and the dense skin is easily removed.
Recipe Ingredients
Cooking Recipe
To cook a pickled tomatoes recipe, hot peppers, dry dill, bay leaves, wash and dry, peel the garlic. Hot peppers, you can cut them into rings, you can remove the seeds so that it is not too hot. Select ripe, dense, defect-free tomatoes and wash well. For beauty, you can leave ponytails.
Wash the tomato jars well, dry them and then sterilize them. Wash the lids well and sterilize them. Put dill, black peppercorns, allspice, bay leaf, hot pepper in prepared jars. You don't need to add the garlic yet. Lay the tomatoes tightly on top of the seasonings.
Boil water and gently pour boiling water into jars so that the water completely covers the tomatoes. Cover and let stand for 3-5 minutes. After that, drain the water into a saucepan, add a glass of water and boil. Add sugar, salt to a jar of tomatoes, pour in vinegar and only now put the garlic. Pour the hot marinade over the tomatoes and seal immediately. Cool pickled tomatoes under a blanket, then store in the pantry.