Every housewife knows how to pickle tomatoes for the winter, only preservation recipes are different. Someone prefers to use traditional vinegar, others prefer citric acid. In both cases, a special taste is obtained, which is highly appreciated by lovers of homemade blanks.
Key ingredients and recommendations
Pickled tomatoes, which are harvested for the winter, are appreciated for their excellent taste and useful properties. To prepare a classic version of conservation with the expectation of a three-liter jar, you will need the following set of products:
- tomatoes - 1-2 kg;
- sweet pepper - 2 pcs;
- bay leaf - 3 pcs;
- garlic - 2-3 cloves;
- allspice - 5 peas;
- sugar - 100 g;
- salt - 50 gr;
- citric acid - 1 tsp;
- greens (parsley, dill) - 3-4 branches.
Garlic can be used with whole cloves or cut into small segments. Vegetables must first be washed and sorted. At the bottom of the jar, it is recommended to lay first large tomatoes, and then smaller fruits. Glass containers and lids must be rinsed with boiling water.
Cooking technology
In a sterilized three-liter jar put garlic, allspice and bay leaf. Then, about half the capacity is filled with tomatoes, sprigs of dill and herbs are added, and only then are the remaining tomatoes stacked to the top. At the end, put sweet pepper, cut into slices or plates.
The prepared jar of tomatoes is poured with boiling water to the brim and covered with a sterilized lid. For 20-25 minutes, you need to hold the tomatoes in a warm place or cover them with an ordinary kitchen towel. Then the slightly cooled water is poured into the pan. You can use a plastic cover with holes for this or another convenient method.
Sugar and salt are added to the drained water, and then quickly bring to a boil. Citric acid is put in a jar of tomatoes and poured with boiling marinade to the brim, after which it is immediately rolled up. Then the jar is turned upside down, put on a warm blanket and left to cool completely.
