Many people know how to cover tomatoes, tomato or adjika, but not everyone has heard that ordinary green tomatoes can be canned. Tomatoes that do not have time to ripen are great for harvesting, they have a pleasant spicy taste.
Recipe from grandmother
You will need:
- tomatoes - 4 kg;
- Bulgarian pepper - 10 pieces;
- carrots - 10 pieces;
- fresh parsley - to taste
- garlic - to taste;
- water - 5 l;
- salt - 200g;
- sugar - 400 g;
- vinegar 9% - 200 g.
Wash the tomatoes thoroughly, make cuts at the very base. Chop the garlic and carrots into small circles, and remove the core from the pepper and divide it into 4 - 6 parts. Place the garlic in the tomato cuts.
Sterilize banks for 5-7 minutes. When the jars are cool, put Bulgarian pepper, carrots, garlic, green parsley, tomatoes on the bottom, and on top again a layer of vegetables and herbs.
Make a spicy brine: mix salt, water, sugar and vinegar, boil for 3-5 minutes. Pour the tomatoes with the resulting brine and cover with lids for preservation.
Delight
You will need:
- green tomatoes - 3 kg;
- dill and black currant leaves - 200 g;
- onions - 150 g;
- garlic - 2 medium heads;
- water - 3 l;
- sugar - 10 tablespoons of sugar;
- salt - 2 tablespoons with a slide;
- bay leaf and large allspice - to taste;
- vinegar 9% - 1 faceted glass;
- sunflower oil - 1 tbsp. spoon in a 1-liter jar.
Put in a jar: herbs, vegetable oil, spices, tomatoes. Boil the brine (pour the vinegar at the very end) and pour over the tomatoes. The last steps are to sterilize the vegetables for about 15-20 minutes, and then roll up the jars.
