Pickled tomatoes with citric acid

Citric acid is an alternative to vinegar, and pickled tomatoes with citric acid are much healthier.

Cooking time 1 hour


Tomatoes (ripe, even) 3 kg

Bulgarian pepper 3-4 pcs

Head of garlic 1 pc

Dill umbrellas


Bay leaf

Allspice peas

Lemon acid




Rinse and dry the tomatoes.

Peel the peppers, rinse and cut into slices.

Rinse and dry the dill corollas, peel the garlic, cook bay leaves, allspice peas and cloves.

Place spices, garlic and dill on the bottom of clean jars.

Lay the tomatoes, alternating with slices of peppers.

Pour boiling water over and cover for 20 minutes.

Drain the water from the cans into a saucepan and add 2 tbsp. tablespoons of salt and 4 tbsp. tablespoons of sugar. Put on fire and until boiling. Add citric acid, a quarter teaspoon to 1 liter of marinade.

Pour marinade into jars.

Tighten and heat for 12 hours.

Pickled tomatoes with citric acid are ready. Keep in the cellar.

Bon appetit!