Tomatoes are the most popular vegetables for preparing blanks. What is not done from them, for a variety of winter diet. These are salads, juices, and ketchups, but whole pickled tomatoes always come first.
It is necessary
- Tomatoes - 2, 1 kg
- Dill - 1 umbrella
- Cilantro - 30 g
- Currant leaf - 1 pc.
- Garlic - 10 small or 5 large cloves
- Peppercorns - 10 pcs.
- Cloves - 2 pcs.
- Medium carrots - 1 pc.
- Water - 1.5 l
- Salt - 6 tsp
- Sugar - 3 tsp
- Vinegar 9% - 65 g
- Optionally, you can add:
- Chili pepper - 1 pc.
- Paprika - 1 pc.
- Bulgarian pepper - 1 pc.
- Dill greens - to taste
Instructions
Step 1
Sterilize cans previously washed in soda solution. You can choose any method that you like best. Be sure to boil the lids for a few minutes.
Step 2
Sort the tomatoes carefully, removing rotten and cracked ones. Rinse vegetables in running water and let dry. Remove the stalks and pierce in this place with a toothpick several times. This piercing will protect the vegetable from splitting.
Step 3
Dill umbrella, currant and bay leaves, peeled garlic, rinse cilantro and place on the bottom of the jar. Top with layers of tomatoes, chopped carrots, dill and any of the peppers listed above. Carrots and peppers can be chopped into pieces or slices. The main thing is that it is not very shallow. If you don't want to use dill and any vegetables other than tomatoes, then just tamp them only into a jar on top of the bottom layer. Cut the last tomato in half so that there is no free space near the neck. Throw peppercorns and cloves on top.
Step 4
Pour water into a saucepan, add salt and sugar there. Bring the brine to a boil. Add vinegar just before boiling. Immediately fill the tomato jars up to the neck so that the liquid covers the vegetables completely. Roll up the workpiece with a lid tightly.
Step 5
Put ready-made cans of tomatoes in a water bath and keep it there for 15 minutes. Then take them out, turn them upside down and place on the table until they cool completely. This method is needed in order to ensure tightness. When warm water comes into contact with the lid, sterilization is prolonged and the seal becomes more reliable.
Two weeks later, pickled tomatoes "in Russian" can already be opened and you can enjoy their truly unique taste.
