I love these blanks not only for their excellent taste, but also for the ability to store them in the apartment. Just in a regular closet.
If done in small jars, then only I eat a 0.5-0.7 liter jar, in one sitting. Try it, you won't regret it!
Ingredients:
3 kg of medium sized tomatoes with firm skin (fingers, bulbs, etc.)
Bay leaf
sweet peas
black peppercorns
onion
head of garlic
vegetable oil
dill umbrellas, celery greens, carrot tops
For the marinade:
3 l of water
3 tbsp. l. salt with a small slide
7 tbsp. l. sugar without a slide
1 cup vinegar 9%
How to cook:
1. Thoroughly wash cans of detergent and soda. Then sprinkle with hot water and sterilize. Be sure to boil the lids.
2. Wash tough brown-red tomatoes and cut into halves. They should be red on the inside and firm, but not fleshy.
3. At the bottom of the cans, put on an umbrella dill and other herbs according to the recipe, 1-2 bay leaves, 2 allspice peas and 3-5 black peppercorns.
4. If you like, then you can throw one small onion there in pieces and 1-2 cloves of garlic.
5. Place the tomato halves, cut side down, with the spices.
6. Pour 1 tbsp into each jar. l. refined vegetable oil.
7. Boil water for the marinade, dissolve salt and sugar in it. Warm up for 1 minute, pour in vinegar. Boil for another 30 seconds and remove from heat.
8. As soon as the jar of tomatoes is filled to the brim with halves, pour over its contents with warm brine.
9. Then cover the jars with lids and place on a towel in a large saucepan. Pour warm water into it up to the shoulder of the cans and turn on the fire.
Sterilize small jars for 10 minutes from the moment the water boils, and 1-1.5 liter jars for 15 minutes.
10. Carefully remove the jars one at a time from the pan, seal the lids tightly and turn the tomatoes upside down on the newspaper. Wrap up under a blanket or jacket and leave until morning.
All! Tomatoes can be put in any cupboard or shelf, away from heating or stove.
Enjoy your meal!
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Thanks for reading to the end!