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Pickled tomatoes with parsley

980

Kitchen Russian

Calorie content 105.8 kcal

Portions 1.5 l.

Cooking time 2 days

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 26 gr.

Content

Delicious tomatoes marinated with fresh parsley are the best preparation for the winter season. Parsley adds a special taste and aroma to the preparation that cannot be compared with anything. The recipe is very simple, but no less appetizing.

Ingredients

Fresh tomatoes (small) 2 Kg Carrot tops taste Bay leaf 4 things. Black peppercorns 10 pieces. Carnation 6 pcs. Water 1 l. Granulated sugar 4 tablespoons Coarse salt 2 tbsp Apple cider vinegar 6% 100 g

Cooking process

Prepare all the ingredients for cooking tomatoes with parsley in advance. Rinse and dry tomatoes and parsley, measure out bulk ingredients and vinegar.

Place peeled garlic cloves on the bottom of a sterile liter jar, and form the bottom and sides with parsley sprigs.

In a jar of parsley and garlic, place the tomatoes chopped with a toothpick tightly and pour boiling water over the jar with the preparation to the very top. Cover the jar with a lid and leave for ten minutes, then drain the water into a saucepan and prepare the brine.

To prepare the brine, you need to dilute sugar and salt in water from a jar of tomatoes and bring the mixture to a boil. When the brine has boiled for a couple of minutes, add vinegar to it and quickly pour over the tomatoes. Roll up the lids and remove the cans to cool for a couple of days in a dark place upside down. Then store the workpiece in a dark place with moderate temperatures.