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Pickled tomatoes, recipe for a 3 liter jar

1804

Kitchen Russian

Calorie content 56.4 kcal

Portions 3 l.

Cooking time 50 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 13.6 gr.

Pickled tomatoes, recipe for a 3 liter jar

Content

Tomatoes according to this recipe can be called classic: the taste is balanced, the piquancy is expressed in moderation, the sourness is weak. It is important to choose ground tomatoes for pickling, since their flesh is more fleshy, albeit dense. It is better to pick fruits that are small and about the same size. The amount of ingredients is calculated for a three liter can.

Ingredients

Cooking process

We wash the dill and celery. Lay on a towel to dry the greens. Peel the garlic, wash and dry. Wash hot peppers and cut them across into rings 3-4 mm thick. For pickling, you need three such rings.

I wash the jar with a soda solution and then sterilize it in any usual way. Boil the lid for two minutes. Put dill, celery, hot peppers, allspice, bay leaf, cloves and some garlic in a prepared jar.

Thoroughly wash the tomatoes from dirt and dry them. We put tomatoes in a jar on herbs with spices. We do this tightly enough, but without allowing the deformation of the tomatoes.

Separately bring the water to a boil and pour boiling water over the tomatoes in the jars. Cover with lids and let stand for ten to fifteen minutes. After that, pour the water into a saucepan. And put the remaining garlic in the jars.

Add salt, granulated sugar and vinegar to the drained water (if spices fell out of the jar along with the water, we leave them and cook the brine with them). Bring the mixture to a boil.

Pour scalded tomatoes in a jar with boiling brine and immediately roll up the lid. We turn the jar upside down to check the tightness. We wrap it in a blanket and let it cool slowly in this position.