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➠ Pickled tomatoes with onions in vegetable oil

Pickled tomatoes with onions in vegetable oil

1923

Kitchen Russian

Calorie content 78.3 kcal

Portions 8 port.

Cooking time 120 minutes

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 19.3 g

Pickled tomatoes with onions in vegetable oil

Content

Pickled tomatoes with onions are another way to prepare your favorite vegetables for the winter. Tomatoes cooked in this way will be a great appetizer that goes well with a large number of meat dishes. In order not to suffer a culinary fiasco, use small tomatoes, no more than five centimeters in diameter.

Ingredients

Fresh tomatoes 2.5KG Table vinegar 9% 100 ml Granulated sugar 4 tablespoons Ground black pepper 1 tbsp Carnation 6 pcs. Onion 8 pcs. Salt 2 tbsp Allspice 10 pieces. Bay leaf 5 pieces.

Cooking process

Prepare the required ingredients

Rinse and dry the tomatoes thoroughly. Try to choose small tomatoes.

Cut the tomatoes into four pieces. If the tomato is small enough, it can be cut in half. By the way, the same requirements apply to the bow. Better to use small onions. They must be peeled and cut into two or four pieces.

Now let's move on to preparing the marinade. Pour one and a half liters of water into a saucepan with a thick bottom, pour salt and sugar into it. The resulting mass must be boiled. After that, remove the pan from heat and cool to 50 degrees. After that, add vinegar to the marinade. In each jar with a volume of 700 ml., Which we representatively pasteurized, put 2 bay leaves, 5 black peppercorns, an allspice pea, 2 cloves buds, and 2 tablespoons each. vegetable oil. Then put the tomatoes and onions in the jars.

We send the jars with their contents into a large pot of boiling water and cook for fifteen minutes. In a separate container, meanwhile, boil the lids.

After the specified time has elapsed, remove the cans from the pan and roll up the lids, turn over and cover with a thick blanket until the contents of the cans have cooled completely.