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➠ Tomatoes with basil and citric acid for the winter

Tomatoes with basil and citric acid for the winter

1579

Kitchen Russian

Calorie content 97.1 kcal

Portions 3 port.

Cooking time 4 days

Proteins * 6.6 gr.

Fats * 1.9 gr.

Carbohydrates* 14.4 g

Tomatoes with basil and citric acid for the winter

Content

I want to share, in my opinion, one of the most successful and interesting recipes for harvesting tomatoes with basil and citric acid for the winter. Tomato appetizer is obtained with a balanced taste. Tomatoes keep well, despite the fact that the harvest is not sterilized.

Ingredients

Fresh tomatoes 500 gr. Fresh basil taste Bell pepper 0.5 pcs. 2 tooth. Water 500 ml French mustard 1 tsp Lemon acid 0.33 tsp Salt 1 tbsp Granulated sugar 2 tbsp

Cooking process

Wash and sterilize the jars. Pour boiling water over the lids or boil in a saucepan. Peel the garlic. Wash and dry the basil greens. Place a few basil leaves and garlic on the bottom of sterile jars. Choose tomatoes that are strong and of the same size, wash and dry them thoroughly, and prick them with a toothpick around the stalk.

Wash the bell peppers, peel from seeds and core, cut into several pieces. Fill the jar with tomatoes as tightly as possible to halfway, then place a slice of bell pepper and a sprig of basil, and place the tomatoes on top. Fill with pre-prepared boiling water and cover, leave for 10-15 minutes.

Drain the water into a saucepan, add granulated sugar, table salt and mustard seeds, bring to a boil. Pour citric acid into jars and fill with prepared brine. Gently screw the hot tomato jars with the screw caps or roll them up with a sealer. Turn the cans upside down, wrap them in a warm blanket.

Leave the tomato appetizer until it cools completely. Then, turn over and move the snack jars to a cool, dark place for storage. Tomatoes go well with basil, and mustard adds spice to the appetizer.

Bon Appetit!