As a rule, in the fall, every woman, and sometimes a man, wakes up "hamster instinct" - the desire to make supplies for the cold season. Pickling tomatoes is a good way to deal with a sudden crop or purchased vegetables in large quantities. There are a large number of canning recipes, but not all of them are suitable for city dwellers due to the complexity of storage. However, there is a method that does not require large energy costs from you and a cellar for storing blanks.
It is necessary
-
- tomatoes - 1-2 kg;
- dill umbrellas - 1-2 pcs;
- garlic - 4-5 cloves;
- bay leaf - 1 pc;
- black peppercorns - 5 pcs;
- red chilli pepper - ¼ pcs;
- water - 1 l;
- salt - 50 g (2 tbsp. l.);
- sugar - 50 g (2 tbsp. l.);
- vinegar -1 tbsp. l;
- banks.
Instructions
Step 1
Take glass jars with a volume of 800 ml or 1 L, you can with screw caps. Wash them thoroughly with baking soda and sterilize. There are several ways to sterilize, here are some of them. Place the washed jars in the oven, preheated to 120-130 degrees, and leave in it for 15-20 minutes. The second way is to put a jar with a lid in a deep saucepan, fill them completely with water and boil for 15 minutes, then dry. You can also use a dishwasher for sterilization; for this, rinse the jars with lids in the machine without adding powder at a high temperature.
Step 2
After the jars and lids are sterilized, place 1 large or 2 small “umbrellas” of dill on the bottom. It is desirable that the "umbrellas" have brown seeds.
Step 3
For pickling, take tomatoes that are smaller and not quite ripe: brown, milky, pink or even green. Wash them and store them in jars as tightly as possible. Place the garlic cloves between the tomatoes. You can add more than 5 cloves, they will not be superfluous.
Step 4
Now start preparing the brine. Boil water with salt, sugar and spices: black and red pepper, bay leaf. For those who like a more savory taste, you can add 1/3 tsp. cinnamon and 4 pcs. carnations.
Step 5
Filled cans are poured with hot brine and 1 tbsp is added on top. vinegar (per liter jar). Immediately close the jars with lids, wrap them in a blanket and leave to cool. The resulting blanks are stored in the refrigerator for a year.
