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Hungarian pickled tomatoes

4435

Kitchen Hungarian

Calorie content 231.3 kcal

Portions 3 l.

Cooking time 90 minutes

Proteins * 19.1 gr.

Fats * 5.7 g

Carbohydrates* 36.6 gr.

Content

Marinating tomatoes in the Hungarian style involves the use of several recipes: in their own juice, pickling peeled tomatoes and marinating them with a specific set of spices (mustard, coriander, fennel and caraway seeds). In this recipe, you are invited to cook peeled tomatoes in Hungarian style in their own juice. Cooking with sterilization.

Ingredients

Cooking process

Choose small, firm tomatoes for pickling.

Blast them in boiling water for 2 minutes, then cover with cold water and peel.

Sterilize the preservation jars in any way. Place peeled tomatoes in jars.

Peel large tomatoes in the same way as for pickling, then chop them into pieces and puree with a blender or juicer. You can grind them on a sieve. Be sure to measure the amount of puree obtained.

Pour the tomato puree into a saucepan, add the amount of sugar, salt and spices indicated in the recipe to it and cook it over low heat for 10 minutes. At the end of cooking, add vinegar to the juice.

Pour the cooked tomato juice over the tomatoes in the jars.

Sterilize jars of tomatoes for 15 minutes according to the general rules of sterilization, and then immediately roll up, turn over onto the lids and cover with any "fur coat" for a day. Transfer cooled Hungarian pickled tomatoes to storage.

Eat to your health!