I want to share with you a delicious recipe for harvesting tomatoes for the winter.
This stuffed tomatoes. They turn out very tasty, in sharp little measure Kripen'ka and beautiful thanks to the diverse composition of the greenery.
In winter, they will delight you with its taste and striking appearance.
Great snack! Verified men.
Ingredients:
4.3 kg of tomatoes of medium size (thick)
parsley
pepper 5 pcs. on the jar
bay leaf 2 pcs. on the jar
For filling:
3 medium carrots bell peppers 5
hot pepper - to taste
a small bunch of parsley
For the brine:
5 l water
10 Art. l. Sahara
5 Art. l. salt uppers
300 ml of 9% vinegar
Important! This quantity of brine on the calculated 3 banks of 3 l.
Preparation:
1. First you need to prepare the stuffing. To do this, carrots grate. Garlic peel and chop.
Finely chop the parsley.
Bell peppers cleaned from the seeds and cut into thin strips. All the prepared vegetables and mix gently.
2. Wash tomatoes. Then every tomatoes cut in half, but not until the end. The inside of the cut to enclose the filling.
3. At the bottom sterilized jars lay sprigs parsley, bay leaf and black pepper.
4. Fill the jar stuffed tomatoes, occasionally shaking to tomatoes tightly packed.
The rest can be put on top of the filling in the cans.
5. Pour boiling water tomatoes, let stand 30 minutes, then drain the water in the pan.
6. Add in salt water, sugar, vinegar and boil it all.
7. Now boiling brine, pour the tomatoes.
8. Roll banks boiled lids and leave them upside down. You do not need to wrap up. Just allow banks to cool to room temperature.
9. Twenty-four hours to remove the jars with stuffed tomatoes on the storage.
After 30 days of stuffed tomatoes will be ready, and then you can start to take a sample.
Successful preparations, delicious winter you and bon appetit!
Like this?
You are welcomeSUBSCRIBEto my RSS feed and put Like!
You is not difficult, but I am happy :)))
Thank you for reading to the end!