The benefits of pickled vegetables have been revealed for quite some time. It is known that most vegetables even in a marinade retain up to 90% of their useful properties. Of course, it is impossible to call pickled vegetables more useful than live ones. However, it is worth accepting the fact that homemade tomatoes and cucumbers in a marinade can be tastier than store-bought live ones. Especially in the cold season, when it is impossible to grow vegetables in your own vegetable garden. In
order to make pickled sweet tomatoes, for example, you need to know uncomplicated secrets. So home pickles will become much tastier than any other.
Ingredients for pickled tomatoes:
- Tomatoes – 5 kg;
- Onions – kg;
- Allspice peas;
- Water – liter;
- Salt – tbsp;
- Sugar – 4 tbsp;
- Vinegar 9% – 70 ml.
Preparation of pickled tomatoes:
Cut onions into large rings, the thickness of each ring – 4 mm. In not sterilized, but dry and washed jars put oregano pepper. For a 1 liter jar put about 5-6 peas of oregano pepper
. Boil water in advance in a large saucepan. Put tomatoes in the jars, alternate them with onion rings. Pour boiling water into the jars.
Put an iron spoon on each jar, so the jars will not burst while the hot water penetrates them.
Sterilize the lids in advance, cover the jars and leave for 20 minutes. Prepare a clean, dry jar, in which we will measure the amount of overflowed liquid.
Pour the cooled boiling water from the jars with vegetables into the jar
.
Measure how many liters of water is obtained in the end and pour into a pot. You can add 200-300 ml of regular water for an even volume.
Pour salt and granulated sugar into the water. The proportions are specified per 1 liter of water.
Bring the water to a boil, and then add vinegar. Pour the marinade back into the jars with the vegetables, roll up the jars.
Turn the jars bottom up and leave them under a towel until they cool down completely.
This way you get delicious sweet tomatoes.
