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➠ Pickled tomatoes in their own juice

Pickled tomatoes in their own juice

1317

Kitchen Russian

Calorie content 73 kcal

Portions 8 l.

Cooking time 60 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 17.8 g

Content

Pickled tomatoes in your own juice make a delicious vegetable snack and a versatile tomato sauce for other dishes. Even slightly mashed tomatoes are suitable for tomato juice.

Ingredients

Fresh tomatoes 5 Kg Salt 3 tbsp Granulated sugar 2 tbsp Garlic 4 tooth. Table vinegar 9% 2 tbsp Black peppercorns 5 pieces. Water 4 p.

Cooking process

Wash and dry the tomatoes. Select about 2 kilograms of tomatoes for making tomato juice.

Cut the tomatoes for tomato juice into quarters and mince them.

Wash and sterilize jars well. Boil the lids.

Place the garlic cloves and peppercorns on the bottom of the jars. Place smaller and denser tomatoes in clean jars.

Pour water into a saucepan and boil it. Pour jars of tomatoes with boiled water, cover them with lids. Leave the tomatoes in boiling water for 10 minutes.

Transfer the tomato puree to a saucepan, put it on medium heat and, stirring occasionally, bring the mixture to a boil. Pour sugar, salt and vinegar into the jars. When the tomato juice boils, pour over the tomatoes. Roll up the cans with metal lids. Put the jars upside down and wrap them in a warm blanket, leave in this position until they cool completely. Pickled tomatoes in their own juice are ready and now in winter you can taste delicious tomatoes and tomato juice.

Bon Appetit!