Pickled tomatoes in liter jars

Tomatoes are placed in jars, chopped garlic is placed on top of them. Vegetables are poured with vinegar and a hot marinade of water, salt, sugar. The cans are rolled up, shaken a little and everything is left to cool completely. It turns out a very tasty and beautiful appetizer.

Tomatoes are cut in half and stuffed with greens, pepper and garlic filling. Everything is laid out in jars and poured with a marinade of water, salt, sugar and vinegar. Vegetables are tightly closed with lids and left to cool completely. It turns out a delicious and savory dish.

In recent years, pickling tomatoes with carrot tops has become quite popular, and all because the tops have a special aroma and replace other greens in the marinade, giving tomatoes a special taste. But preservation acquires this taste only after 4–5 months, just in time for winter. The marinade is prepared with citric acid, and with essence, and with vinegar, and with aspirin, and the amount of sugar can be increased to your liking. We marinate tomatoes in 1.5 liter jars and sterilized.

Once upon a time, 2-liter cans were a rarity, but now they are for every choice and it is convenient to make preparations for the winter for a small family in them. In such a jar, you can put up to 1 kg of tomatoes by weight or about 13 medium fruits. If the tomatoes are large, then more than 7 pieces do not fit in a 2-liter jar. We cook tomatoes with citric acid instead of vinegar, and they turn out to be tasty, dense, without a specific vinegar aftertaste, and the marinade will be light.We marinate without sterilization and using the 3-fold filling method.