Pickled tomatoes with citric acid
0
666
Kitchen
Russian
Calorie content
71.5 kcal
Portions
2 p.
Cooking time
30 minutes.
Proteins *
0.5 gr.
Fats *
0.1 g
Carbohydrates*
14 gr.
Replacing vinegar with citric acid during conservation can be an excellent solution for those for whom the use of vinegar is undesirable or contraindicated. It is worth knowing that the preparations with the use of lemon are somewhat different in taste. In this case, the tomatoes are slightly sour, less harsh and more delicate in taste. The preservation technology itself is no different from the usual one. With the indicated amount of ingredients, you can make two liters of pickled tomatoes.
Ingredients
Cooking process
Wash the Bulgarian pepper and clean it from the stalk and seeds. Cut the pulp into small pieces. Peel the garlic and rinse it. If the teeth are too large, then it is worth cutting them into pieces. Jars my soda solution and let them dry a little. Wash the lids and boil for a couple of minutes in water, then dry them. Put chives, some pieces of bell pepper and dried dill on the bottom of the prepared jar. Of course, if fresh dill is available, you can use it instead of dried one.
Pour the cooked boiling marinade together with spices into the jars and immediately roll up the lids. We turn the jars upside down to check the tightness and wrap them in a warm blanket. In this position, let the rolls cool completely. Then we remove the cooled jars for storage in a dark, cool place.
Bon Appetit!