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➠ Pickled tomatoes with onions and oil

Pickled tomatoes with onions and oil

2013

Kitchen Russian

Calorie content 26.8 kcal

Portions 1 l.

Cooking time 40 minutes

Proteins * 0.6 g

Fats * 2.5 gr.

Carbohydrates* 9 gr.

Content

At the end of the summer season, you want to preserve the taste of your favorite vegetables for a longer time. Tomatoes are a vegetable most commonly used in seaming. Both fresh and canned, they taste great. A very sophisticated roll comes from a simple combination of tomatoes and onions.

Ingredients

Cooking process

Pick out dense, ripe tomatoes, wash them, and pat dry on paper towels. Then cut them into halves.

Peel the onions, rinse with cold water, cut the onions into thin rings.

Pour water into a saucepan, add salt, cloves, 5 black peppercorns and 2 bay leaves. Bring liquid to a boil, remove from heat, add vinegar and stir well.

Put 1-2 bay leaves, 5 black peas and 2-4 allspice leaves in dry sterilized jars. Place the tomato slices in the jars, alternating with the onion rings. When the jars are full to the top, fill them with hot marinade, cover with lids. Sterilize the jars in boiling water for 10 minutes. so that the jars do not burst during the sterilization process, put a folded towel on the bottom of the pan.

After sterilization, pour 2 tablespoons of sunflower oil into the jars. Roll up the jars with lids, turn them upside down, cover with a blanket and leave to cool. Tomato wedges with onions look very good on the table in a separate dish.

Bon Appetit!