Spicy tomatoes

Delicious and mouth-watering spicy tomatoes are eaten right there with the pickle. Easy to prepare, they are a great addition to your table and are perfect as a snack.

Cooking time 20 minutes


Tomatoes 1 kg

Bulgarian pepper 3 pieces

Carrot 1 pc

Bitter pepper 1 pc

Black peppercorns (allspice)


Bay leaf



Vinegar essence 70%


Rinse and sterilize the jars well. At the bottom of each jar, place several rings of peeled carrots, slices of pepper, bay leaf 1-2 pcs, peppercorns 2-3 pcs, cloves 5 pcs, a small piece of hot pepper (for an amateur).

Place clean and well-dried tomatoes up to the top.

Pour boiling water over and let stand for 20 minutes. Drain water into a saucepan and add sugar and salt. Based on 1 liter of marinade 1 tbsp. spoon of salt and 2 tbsp. tablespoons of sugar. Boil and pour into jars. Add vinegar essence per 1 quart can of ¼ teaspoon of vinegar.

Cap or twist the cans. Turn upside down and wrap in a blanket for one day. Can be kept cold or at room temperature. Tomatoes in such a marinade are not whimsical. Chill slightly in refrigerator before serving.

Bon appetit and tasty winter!