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Green tomatoes with aspirin

1290

Kitchen Russian

Calorie content 53.5 kcal

Portions 3 l.

Cooking time 50 minutes

Proteins * 0.8 gr.

Fats * 0.1 g

Carbohydrates* 12.6 gr.

Content

Rolled up green tomatoes are a great winter storage option that comes in handy for a variety of pickled snacks on your table. Tomatoes retain their shape, remain firm and acquire a pungent flavor. They are perfectly complemented by vegetables that are marinated with them in a jar, and the aspirin, which we will add to the seaming, will preserve the original firmness of the tomato and destroy bacteria, allowing our seaming to stand all winter.

Ingredients

Cooking process

We wash three-liter cans with soda, rinse well with water and set to sterilize. We wash the tomatoes under warm running water, put them on a cotton towel and let them dry a little. We clean and wash the carrots. We clean and rinse the horseradish root.

Cut the horseradish root into small pieces, clean the garlic, rinse.

Rub the carrots on a coarse grater. We wash the bell pepper, cut it in half, remove the stalk and clean it from the seeds, cut the pepper into quarters. At the bottom of the sterilized jar, put half the norm of grated carrots and bell peppers. We put 5 cloves of garlic and horseradish root.

Fill the jars with green tomatoes to the top and pour boiling water over them. Cover the top of the jar with lids and leave the vegetables to steam for 20 minutes.

After the specified time has elapsed, remove the lids from the cans, put on a special nozzle with holes and drain the water into the pan. Add sugar, salt to the water and bring the brine to a boil. At this time, put 2 aspirin tablets in each jar. As soon as the brine has boiled, add vinegar to it and immediately remove from heat. Fill the tomatoes with hot brine and close the jars with boiled lids. Turn the jars upside down and leave at room temperature, covering with a terry towel or blanket, until they cool completely. Then we put the jars in a cool dark place for storage.