Pickled tomatoes with parsley for the winter

Pickled tomatoes with parsley for the winter, this is an original appetizer that will always be at your fingertips. The jar of such tomatoes looks just amazing, and what taste, you will lick your fingers.

Cooking time 30 minutes


Tomatoes 2 kg

Water 1 l

Parsley (greens) 1 bunch

Dill whisk 2 pcs

Currant leaves

Bay leaf

Allspice peas




Vinegar essence 70%


Put 3-4 black currant leaves in clean jars, 1 dill whisk, 2 bay leaves, 3-4 black allspice peas, 2-3 cloves.

Rinse and dry the tomatoes and parsley.

Put tomatoes and parsley sprigs in jars, pour boiling water over and leave for 15 minutes under the lids.

Drain the water from the cans into a saucepan and add 2 tablespoons of salt and 4 tablespoons of sugar per 1 liter of water. Boil the marinade.

Pour the marinade into jars, add 1/2 teaspoon of 70% vinegar essence to a 1.5 liter jar.

Twist the jars of tomatoes and leave in a warm place until they cool completely.

Pickled tomatoes with parsley are ready for the winter. Store pickled tomatoes with parsley in a cool place.

Bon appetit! Have a delicious winter!