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Tomatoes with carrot tops and vinegar essence

0
733
Kitchen Russian
Calorie content 73 kcal
Portions 3 l.
Cooking time 7 h.
Proteins * 0.5 gr.
Fats * 0.1 g
Carbohydrates* 17.8 g
* per 100 gr. product
Tomatoes with carrot tops and vinegar essence
Content

It is so convenient to cook tomatoes in small jars. This volume is just enough for 1-2 meals. The essence of vinegar is added to the workpiece in very small quantities and allows it to perfectly preserve it all winter. And carrot tops make the taste of tomatoes pleasant and unique.

Ingredients

Cooking process

step 1 out of 10
First of all, wash the jars and sterilize them. At the same time, pour water into a saucepan and bring to a boil.
step 2 out of 10
Boil metal lids for 15 minutes over medium heat.
step 3 out of 10
Wash tomatoes and carrot tops well. Peel the garlic and rinse it under running water.
step 4 out of 10
Make a couple of punctures on the tomato near the stalk so that they marinate better.
step 5 out of 10
Pour the cloves of garlic, lavrushka, 3 branches of tops and peppercorns into the jars.
step 6 out of 10
Distribute the tomatoes in the container, stacking tightly to each other.
step 7 out of 10
Pour boiling water into a container with tomatoes, cover with lids and let them warm up for 15 minutes.
step 8 out of 10
Pour the water back into the pot, simmer with sugar and salt for 3 minutes and add the essence.
step 9 out of 10
Pour the brine into a container with tomatoes and roll up the lids with a key.
step 10 out of 10
Turn the cans upside down to check for leaks. Cover them with a blanket and let cool slowly for 6 hours.

Bon Appetit!

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