Dessert tomatoes with onions

We select tomatoes that are always ripe, but dense. It is important that the tomatoes are fleshy, since the richness of taste, as well as the appearance of pickled fruits, directly depends on the amount of dense pulp. Wash the tomatoes thoroughly, let the water drain. We cut each tomato into four parts and cut out the footprint from the stalk. If the tomatoes are large, then the quarters should be cut into smaller slices. The main thing is that they go into the neck of the can and keep their shape well, without delaminating.

Peel and rinse onions and garlic. Cut the onion into thin rings. Leave the chives intact, but if they are large, it makes sense to cut them in half.

Banks are pre-washed with soda solution and let them dry. Wash the lids and boil for a couple of minutes in water, then dry them. Put chives and black peppercorns in prepared jars. Pour in vegetable oil.

After that, we put tomato slices in jars interspersed with onion rings. We try to place the tomato slices with the cut down to keep their shape as much as possible. To prepare the marinade in a separate saucepan, heat the specified amount of water. Add sugar and salt to the water, bring to a boil. Cook the marinade for a couple of minutes, remove from the stove and immediately pour tomatoes in jars with it. Cover the jars with lids and set them for sterilization. To do this, you can use a wide saucepan filled with water up to half the height of the cans. We put the cans in a pot of water, heat it and keep the water inactive for fifteen minutes. After sterilization, add vinegar to the jars and tighten them with lids. Let the blanks cool completely at room temperature and put them in a cool dark place for storage.