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➠ Pickled tomatoes with vinegar

Pickled tomatoes with vinegar

1395

Kitchen Russian

Calorie content 69.8 kcal

Portions 1 l.

Cooking time 70 minutes

Proteins * 0.6 g

Fats * 2.6 gr.

Carbohydrates* 19.3 g

Content

Pickled tomatoes are a common snack that is harvested in large quantities for the winter. Pickled tomatoes are flavorful and go well with any hot dishes.

Ingredients

Cooking process

Wash and sterilize the jars thoroughly in a water bath. You can also use a microwave or oven. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.

Peel the onions. Cut the peeled onions into thin rings.

Rinse parsley well under running water and dry. Finely chop the dried parsley.

Pour the required amount of drinking water into a deep saucepan, add granulated sugar, bay leaves and rock salt. Place over medium heat and bring to a boil. Simmer the marinade over low heat for about 5 minutes.

Put onion rings, allspice peas, black peppercorns, chopped parsley on the bottom of sterile jars. Wash and dry the tomatoes and hot peppers. Cut the tomatoes into slices, after cutting out the stalk. Place a hot pepper pod in each jar.

Fill the jars with tomatoes as tightly as possible, alternating with the onion rings. Pour the required amount of vegetable oil and table vinegar into each jar.

Pour over the cooked marinade. Cover the jars with sterile lids and place them in a saucepan, cover the bottom of which with a kitchen towel. Pour warm water over the hangers of the jars, put on medium heat, bring to a boil, reduce heat and sterilize the workpiece for 15-20 minutes.

Carefully remove the hot tomato jars and screw tightly with the screw caps or seamer. Turn the jars of fragrant snacks upside down, wrap them in a warm blanket, and leave them to cool completely.