A jar of spicy pickled tomatoes with a garlic aroma is a godsend for a family lunch or dinner, as well as an ideal snack for all sorts of pickles and spirits at a holiday.
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Ingredients:
Tomatoes - 600 g
Water - 250 ml
Sugar - 1 tsp l.
Salt - 0.5 tsp l.
Table vinegar 9% - 1 tbsp l.
Allspice - 3 pcs.
Hot peppercorns - 5 pcs.
Bay leaf - 1 pc.
Garlic - 1 pc.
Step by step recipe:
To marinate tomatoes with garlic at home, take the foods on the list. This blank, like any other twists of long-term storage, assumes a sterile container and tightness. Therefore, thoroughly wash the jars and lids in advance, with soda and detergents, rinse and additionally send them to a steam bath or to a hot oven.
When it comes to flavoring vegetables, garlic is dominant. But if you wish, add your favorite herbs and spices. But the traditional "broom" for pickles made from umbrellas of dill, currant leaves, cherries, horseradish can be excluded - when pickling, not pickling, these additives are arbitrary.
We pierce clean tomatoes (strong, ripe and new harvest) with a toothpick from the side of the stalk growth. We put about 5-10 punctures, this method will keep the skin intact. Also, planning to preserve the skin on tomatoes, put them in jars not too tightly, do not ram.
We load the tomatoes in a sterile container. Throw in the garlic immediately: a lot of garlic cloves. You need at least a head for one 800 ml can. You can chop the teeth.
To the top, pouring overboard, fill the jar with boiling water, put on the lid (not corked yet!) And steam for 10 minutes.
We drain the water from the jar of tomatoes and garlic into the cooking container. We put on fire. Add sugar, salt, allspice and hot peppers, bay leaves. Bring to a boil, dissolve the salt and sugar. Remove the broth from the stove, mix with vinegar.
Re-pour the tomatoes and garlic - now with the marinade, seal it tightly.
We turn the lid down for 10 minutes, so it becomes clear if there is a leak. If you want to guarantee storage for the winter without fermentation, additionally wrap with a cloth that keeps warm for a long time. Cool it down. Then transfer the blank to the pantry.
Pickled tomatoes with garlic are ready for the winter.
Full bins and bon appetit!
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