This is a recipe for tomatoes rolled up in a rather interesting way: in quarters or halves with onions, fresh dill and garlic. This recipe is especially good for those whose tomatoes have been born wonderfully - large, juicy, but do not fit into the neck of the cans. If you do not want to let such tomatoes on pasta, this recipe will help you.
It is necessary
- For 7 liter cans:
- - ripe tight tomatoes;
- - fresh dill - 7 branches;
- - garlic - 14 cloves;
- - onion.
- For the marinade:
- - 3 tbsp. l. salt;
- - 3 liters of water;
- - 7 tbsp. l. Sahara;
- - 1 glass of 9% vinegar;
- - 1 st. l. vegetable oil in each liter jar.
Instructions
Step 1
First of all, prepare the jars: wash and dry them thoroughly.
Step 2
Place 2 cloves of garlic and a sprig of dill on the bottom of each liter jar. Place the quarters or halves of tomatoes in a jar, alternating with onion rings. You need to stack tomatoes tightly, but so as not to crush them. When the tomatoes and onions are stacked, pour one tablespoon of sunflower oil into each jar.
Step 3
Prepare the tomato marinade. Boil water with vinegar, salt and sugar. Pour the finished marinade into jars and cover with lids.
Step 4
Put the jars on sterilization. To do this, line the bottom of the pan with a towel and pour in the water so that the water covers the jars up to the level of the "hangers".
Step 5
Sterilize the tomato jars for 15-20 minutes. Quickly roll up and wrap the cans until they cool completely, placing them upside down.
