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➠ Pickled tomatoes with onions without sterilization

Pickled tomatoes with onions without sterilization

1930

Kitchen Russian

Calorie content 59.5 kcal

Portions 2 p.

Cooking time 40 minutes

Proteins * 0.5 gr.

Fats * gr.

Carbohydrates* 14.8 g

Pickled tomatoes with onions without sterilization

Content

Pickled tomatoes with onions in a sweet marinade are a great option to diversify your preparations. The sweet marinade is ideal for preserving tomatoes, which contain natural acid, it is sugar that allows the best to reveal the taste of tomatoes, the result is a very tasty piquant preparation.

Ingredients

Cooking process

For preserving tomatoes, choose ripe, dense vegetables. We wash them under running water. To prevent the vegetables from bursting while pouring boiling water over them, we prick each tomato with a toothpick in the area of the stalk.

We wash the cans with baking soda and sterilize in the oven at a temperature of 120 degrees for 7-10 minutes. After that, we take out the cans from the oven and let them cool down a little. At the bottom of the sterilized jars, we put several branches of dill and parsley, peeled and cut onion rings, garlic cloves. Add black and allspice to the jar.

Put the tomatoes tightly into the jars, pour boiling water over them, cover them with lids and leave them for 20-25 minutes so that the tomatoes are steamed a little.

At this time, we will start preparing the marinade: pour water into a saucepan, put on fire and bring to a boil. Add salt and sugar, stir with a spoon and cook for 3-4 minutes. At the end, add vinegar, boil the marinade for another 1 minute and remove from heat. Drain the cooled boiling water from the jars and pour the tomatoes with hot marinade. We close the jars with lids, turn them upside down, wrap them with a blanket and leave them to cool completely. Then we remove the tomatoes for storage in a dark, cool place.