Good afternoon, my reader. Pickling tomatoes for the winter is a very pleasant process for me. This is due to the fact that the blanks according to such recipes are always very tasty and bring me a lot of positive emotions. And today I will share with you one interesting way of preserving tomatoes in large slices.
Please put your likes and subscribe to the channel "About Fasenda". This will allow us to publish more interesting garden articles.
Immediately, I emphasize that the amount of spices and seasonings in this appetizer, although indicated in the exact sizes, but you can choose the most acceptable ratio according to your own taste preferences. For example, if you want to make these tomatoes more aromatic and piquant, throw in more spices, and if you like spicy dishes, add additional garlic there. My recipe is also designed for a three-liter jar, although you can cook such tomatoes in smaller containers (1/2 liter or 1 liter each). Then you will have 6 jars of 0.5 and 3 per liter.
Pickled tomatoes
Required products: - tomatoes (fleshy and ripe) - 1.5-2 kg, - onions - two medium heads, - cloves of garlic - 5-6 large.
For the marinade: - vinegar (9%) - 3 tablespoons. spoons, - sunflower oil - one table. spoon, - parsley - one fresh twig, - lavrushka - 1-2 leaves, - salt - 2 tablespoons. spoons, - sugar - 2 tablespoons. spoons, - cloves - two buds, - black pepper - 6 peas, - coriander (grains) - half tsp. spoons.
Cooking method
- We begin to carry out the workpiece by sterilizing a three-liter glass container. We also boil the lid to it.
- Next, we process the selected tomatoes. They should be ripe and meaty. We wash the vegetables, remove the keratinized stalk and cut them into large slices.
- We clean the garlic cloves and chop it into thin slices. Then we get rid of the husks of the bulbs, wash them and chop them in large half-rings.
- Put the parsley in a clean jar and then add (mixed) tomato slices, onion rings and chopped garlic to it.
- Pour cold water into a saucepan and place it on the hotplate. Having brought the liquid to boiling, pour boiling water into the tomatoes with seasonings and, after covering them with a lid, wait for 15 minutes.
- Then we pour the water back into the pan, turn on the tile again and begin to prepare the marinade. Add oil and vinegar to the cooled tomato water, pour salt and sugar into it, mix well and bring to a boil again.
- As soon as the marinade has boiled, immediately (carefully) fill it with tomatoes in a jar and tightly roll the lid on it. We turn over the glass container and put it upside down.
- Let the workpiece cool down by wrapping it in a warm blanket, shawl, and blanket.
- After that, you can remove the pickled tomatoes in a cool place of permanent storage (cellar, basement, pantry). Done!
As you can see, the entire cooking process was done without sterilization.
Good appetite!
Can you cann tomatoes in slices without sterilization?
Original articleand many other materials, you can find on ourwebsite.
How to cook adjika also read in the following article:Spicy adjika for the winter: the best recipes with and without cooking