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Aspirin Tomatoes Without Vinegar

4725

Kitchen Russian

Calorie content 73.5 kcal

Portions 5 port.

Cooking time 40 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 14.9 gr.

Content

Vinegar-free aspirin tomatoes are a great alternative to the usual pickling method for those with digestive problems. The taste of such tomatoes is in no way inferior to fruits pickled with vinegar. In order for such blanks to please you as much as possible, give preference to ripe, beautiful and resilient tomatoes.

Ingredients

Cooking process

First, let's start preparing the tomatoes themselves. They must be sorted out, removing leaves and twigs, and rinsed thoroughly.

We sterilize the jars. To do this, they must first be washed with baking soda, then rinsed thoroughly and held over steam for twenty minutes. Boil the lids for five minutes. After that, on the bottom of the sterilized jar, lay out a horseradish leaf, dill, bay leaf, a clove of peeled garlic and half an onion, three black peppercorns.

Now we take tomatoes and in each fruit we make a puncture with a toothpick in the area of the stalk.

We send tomatoes prepared in the above way to the jar, filling it to the very top.

Fill the contents of the jars with boiling water, cover the jars with lids and leave for half an hour. After 20 minutes, pour the water from the cans into the pan. For convenience, use special caps with holes. We send the pan to the fire and bring its contents to a boil.

In addition, we put two aspirin tablets, citric acid and allspice peas in a jar of tomatoes. Meanwhile, pour salt into a jar of tomatoes. Pour sugar there.

Pour boiling marinade into a jar.

We roll up the jar with a lid. Until the contents of the jar have cooled, leave it upside down. It is recommended to store such blanks in a cool dark place.