There are never too many pickled tomatoes. And the most delicious are those that are small, literally for one bite. And when they are still deliciously salted and pickled, it is absolutely luxurious.
We will cook such!
For 6 cans of 800 grams:
2.5-3 kg of small ripe tomatoes (not cherry tomatoes, cream or fingers is better)
2 medium onions
6 cloves of garlic
2 hot chili peppers
dill umbrellas
Dill seeds
mustard seeds
black peppercorns
Bay leaf
For the marinade:
1 liter of water
5 tbsp. l. Sahara
1 tbsp. l. with a heap of salt (ordinary rock salt, not iodized)
3 tbsp. l. apple cider vinegar
How to cook:
1. Rinse the tomatoes well, chop with a toothpick in the area of ​​the stalk so that they do not crack) and put them in sterile dry hot jars.
2. Add 1 clove of garlic, an umbrella of dill, a slice of hot pepper and a few half rings of onion to each jar.
3. Throw in here over a bay leaf, 0.5 tsp. l. mustard seeds and 4-5 pcs. black peppercorns.
4. Boil water and pour boiling water over the tomatoes. Cover with lids, leave for 15 minutes. Drain the water and pour it a second time with clean boiling water.
5. To make a marinade, you should measure the water that was drained the first time. And add the required amount of sugar and salt to 1 liter of water. Boil, pour in vinegar.
6. Pour the boiling marinade over the tomatoes in the jars, screw them up with boiled lids, turn them upside down and wrap them in a blanket.
As it cools, put it away for storage.
Oh, what a wonderful snack it is! Checked!
Good luck with your blanks!
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