I harvest tomatoes like this every year necessarily! No sterilization, no vinegar, no sugar. One can takes 5 minutes. This recipe has long been told to me by my grandmother. Tomatoes are just gorgeous, like barrel tomatoes! Although I do it in the bank.
This year I decided to make 5 more cans, in the past it was not enough. My husband and I can eat a three-liter jar for two at a time, very tasty.
Here is my short video recipe for how to pickle tomatoes in a jar:
A step-by-step recipe for cooking tomatoes in a jar for the winter with a photo:
First, you need to wash the tomatoes well. I recommend using firm and undamaged tomatoes.
I make pickled tomatoes in three-liter jars, there is less sense, we do not have enough.
Banks just need to be washed, there is no need to sterilize. All ingredients below are listed in one three liter jar.
I put several dill umbrellas at the bottom of the can (you can replace it with fresh one). My "umbrellas" are dry.
Then a decent bunch of fresh parsley, a couple of horseradish leaves, 4 black currant leaves and one large clove of garlic. (I cut the garlic into 2 parts).
Now I'm stacking the tomatoes. As I reached almost the edge of the jar, I add 3 more cloves of garlic (cut each into 2-3 pieces).
And I put the tomatoes up to the very neck.
Advice: shake the jar of tomatoes a little, then the tomatoes will enter even more.
I pour 500 milliliters of cold clean water (I have filtered water) into a deep plate and dissolve 60 grams of salt in it. I use rock salt, iodized salt will not work here. Plain rock salt is best.
I pour this saline solution into the jar. Then I fill in the usual cold clean water to the very top.
Tomatoes should be completely covered with water.
Now I take a tight nylon cover (the usual one will not work). Such a lid just won't fit on the jar. I pour boiling water over the lid for 10 seconds. I close the can.
These tomatoes should be stored in a cool place. I take it straight to the cellar. But you can put it in the refrigerator, and when it gets colder, take it to the balcony.
Another option is to harvest such tomatoes at the end of September, when it is already cold on the balcony and put them there immediately.
The tomatoes will be ready in about a month. They are perfectly stored until spring. Bon Appetit!
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