It is likely that pickling vegetables was first practiced during the reign of Ivan the Terrible. There are books preserved from those years, which tell the rules of pickling vegetables.
Some time later, people came up with the idea of pickling tomatoes as well. Since this vegetable appeared in our country later than cucumbers, the process of pickling it also took a long time. The
fact is that tomatoes were first a privileged vegetable. Only noblemen ate tomatoes. Then, this vegetable spread throughout the country and became more accessible.
To preserve juicy tomatoes in the winter, they were pickled.
We will tell you a simple way to pickle tomatoes
.
Ingredients for pickling tomatoes:
- salt – 2 tsp;
- sugar – 3 tbsp;
- vinegar 9% – tbsp. l.;
- horseradish – pcs;
- dill – bundle;
- peppercorns – 3 pcs;
- bay leaf – 2 pcs.;
- garlic – 3 cloves;
- mustard seeds – 3 pieces;
- cherry leaves;
- currant leaves;
- sweet pepper – ½ pcs;
- tomatoes – kg.
Preparation of pickled tomatoes:
Tomatoes get rid of dirt, sort by size. Be sure to get rid of tomatoes with severe damage.
In sterilized jars lay out the pre-cut horseradish plates, garlic cloves, cherry and currant leaves. Also in the jar add a bay leaf, peppercorns, mustard and sliced bell pepper.
Put carefully in the jar tomatoes, pour boiling water. As soon as the water in the jar becomes warm, pour the liquid out of the jar. In a liter pot bring to a boil a new portion of water, pour sugar and salt into it, dissolve
. After boiling in the marinade pour vinegar, pour the liquid into the jar, after 10 minutes, roll up. Leave the jars with the lid down under a towel for 24 hours.
You get sweet, juicy pickled tomatoes. It is worth trying this recipe if you like sweet drinking brine.
