Korean-style tomatoes with carrots for the winter
0
2063
Kitchen
Russian
Calorie content
43.5 kcal
Portions
8 l.
Cooking time
50 minutes
Proteins *
0.6 g
Fats *
2.1 gr.
Carbohydrates*
10.2 g
Korean-style tomatoes for the winter with the addition of carrots is another option for harvesting tomatoes for the winter. Using our recipe, you can make blanks for the winter by capping them with lids, or you can make a blank and leave it in the refrigerator for 1-2 days, after which the tomatoes will be completely ready for consumption. Garlic, hot peppers and herbs give the tomatoes a pungent flavor and a unique aroma, while peppers and carrots complement the taste of tomatoes.
Ingredients
Cooking process
We wash the bell peppers and hot peppers, as well as the tomatoes under a stream of warm running water and put them on a kitchen towel so that they dry out a little. Then cut the pepper in half, remove the stalks and seeds. We clean and wash the carrots. We disassemble the heads of garlic into cloves, clean and rinse.
At this time, we will prepare the cans: rinse them with baking soda, rinse them well with water, put them on the wire rack with the neck down in a cold oven and sterilize them at a temperature of 110-120 degrees for 7-10 minutes. Then we take out the cans and let them cool down a little. Cut the tomatoes in half, remove the stalks and cut into slices 2-3 cm thick. Put chopped tomatoes and pickled vegetable mixture in layers in prepared jars.
At the end of sterilization, the jars are carefully removed from the water with the help of clamps and tightly sealed with lids. Turn the jars upside down and leave to cool completely at room temperature, wrapping them in a terry towel. Then we put the tomatoes for storage in a dark, cool place, where they can be stored all winter.