Tomatoes are not only delicious, but also useful. The fact is that without this vegetable now it is impossible to imagine half of the dishes that are prepared in our country. In
order to keep tomatoes in the proper form, people often resort to pickling. So tomatoes not only retain part of their flavor, but also acquire sweetish notes. The
popularity of pickled tomatoes came in the early XX century
.
Then not everyone had refrigerators for long storage of vegetables. At the same time, many people wanted to eat vegetables all year round.
We will show you how to properly pickle tomatoes.
Ingredients for pickled tomatoes:
- garlic – 5 cloves;
- black pepper peas – 6 pieces;
- salt – ½ tsp;
- sugar – ½ tsp;
- citric acid – ¼ tsp;
- cherry leaves – 10 pieces;
- currant leaves – 10 pieces;
- dill – 3 sprigs;
- tomatoes – kg.
Preparation of pickled tomatoes:
Washed jars put in the oven at 100 degrees for 10 minutes. In a saucepan bring water to a boil
. In
the
jars put currant and cherry leaves. Chop the garlic on a small grater, put in the jars on the leaves. Also in the jars pour salt and sugar, black pepper.
At the end of the put at the bottom of the jars dill sprigs, carefully lay out the tomatoes. In boiling water pour citric acid, pour into jars.
Leave the tomatoes in boiling water for 15 minutes, and then pour the water back into the pot. If the water turned out to be less than it was before pouring into the jars, you can add liquid.
Again bring the water to a boil, pour into the jars
.
Wait for the liquid in the tomatoes to cool down.
After these actions, the jars can be put away in the cellar. Such tomatoes after a while will become delicious and juicy.
