Pickled tomatoes with garlic

There are many ways to preserve tomatoes for the winter. They differ from each other in the number of ingredients and different seasonings. Depending on how much sugar and salt you put in the recipe, you can get both sweet and salty tomatoes, it all depends on your preference. In addition, canned tomatoes are considered a universal snack for any festive table.

Pickled tomatoes. Illustration for this article is used under a standard license © ofazende.com

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There is a recipe that surpasses all others in terms of difficulty. But this is what makes it incomparable and delicious. The tricky part of this recipe is that you need to put one small clove of garlic in each tomato before putting them in the jar. Moreover, you need to put the garlic so that it does not accidentally fall out of the tomatoes when they turn over in the jars.

Ingredients:

1. 1/2 kg medium tomatoes.
2. Head of garlic.
3. 400 ml of water.
4. 1 tbsp. l. salt.
5. 3 tbsp. l. granulated sugar.
6. 1 tbsp. l. 9% vinegar.
7. 2 dill umbrellas.
8. 2 carnations.
9. 4 things. black peppercorns.
10. 5 pieces. black currant leaves

These ingredients are sized for a one liter can.

Preparation

After you prepare all the necessary products, you can start preparing the marinade. First of all, it is necessary to rinse and sterilize the cans for further use.

1. Rinse the tomatoes thoroughly, being careful not to damage the skin. It is best to choose plum-shaped tomatoes, they will fit better in a jar.
2. Peel the garlic and rinse it.
3. Make a cruciform cut in the tomatoes where they attach to the branch. Try to make the cut deep, not wide.
4. Take the cloves of garlic and insert them into the resulting cuts.
5. Prepare the jars: put currant leaves on the bottom and add cloves and dill umbrellas.
6. Pour black peppercorns into the jars and lay the tomatoes, trying to press them tightly together.
7. Pour boiling water over the vegetables in the jar.
8. Cover the filled jars with a lid and leave to infuse for about half an hour.
9. Pour the marinade into a saucepan, add salt, sugar and vinegar in the amount indicated in the recipe and bring to a boil.
10. Pour the boiled marinade into the jars and roll them up. Turn them over, cover them with a warm blanket and put them in a dark, secluded place. After a couple of days, you can taste the resulting tomatoes.

Note to the hostess: it is best not to use jars with screw caps, as this will reduce the tightness of the jars.

As you can see, this recipe takes quite a long time, but be sure that the result you get will not disappoint you.

Do you cook pickled tomatoes with garlic?

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