Pickled sweet tomatoes, 1 liter
0
1826
Kitchen
Russian
Calorie content
50 kcal
Portions
1 l.
Cooking time
40 minutes
Proteins *
0.6 g
Fats *
0.1 g
Carbohydrates*
11.9 gr.
This pickled tomato recipe will appeal to those who love the sweet taste in seaming. The sweetness in tomatoes is expressed quite clearly and additionally "supported" by a delicate note of carrots. Garlic, chili and bell peppers make tomatoes much more aromatic and more interesting to taste. For such a harvest, it is recommended to use small, dense tomatoes such as the “Cream” variety. They retain their shape well when canned.
Ingredients
Cooking process
Cut the carrots into thin slices. The pulp of bell pepper - in thin stripes. We disassemble the parsley into leaves or small twigs. Peel the garlic and rinse. Cut the chili into thin rings. First, wash the jar with running water, and then sterilize it in any convenient way. Boil the lid for rolling in water for two minutes. Put carrot circles, chili rings and parsley sprigs in a prepared jar. We also put black peppercorns and a chive.
We put tomatoes in a jar, shifting them with strips of bell pepper. You need to place tomatoes tightly enough, but, of course, we try not to deform the fruits. Pour boiling water over the jars of vegetables and let it cool. Pour the cooled liquid from the jar into a saucepan, add about half a glass of water and add salt and sugar. Stir the mixture and bring it to a boil. Pour the specified amount of vinegar into the jar and pour boiling brine. Immediately roll up with a sterile lid.
Bon Appetit!