Among hundreds of recipes for preparing for the winter, pickled tomatoes are the best that has been invented for a snack. Each housewife has her own secret and a proven method of harvesting vegetables for the winter. And we, in turn, want to present another option for pickling tomatoes, the recipe of which is also time-tested.
It is recommended to select small, whole, hard-skinned tomatoes so that it is easy to place and easy to distribute throughout the jar.
Tomatoes for the winter harvest
In thoroughly sterilized glass jars, first put the pre-washed, and then well-dried herbs, add round black pepper, a few cloves of garlic, cut into 2-3 or smaller pieces of sweet pepper and bay leaf.
Next, place the processed tomatoes in a jar and cover with hot boiling water. Please note that at the time of preparation, the cans must also be hot. Cover with a lid and let it self-sterilize for about 10 minutes.
After that, carefully drain all the "contaminated" water, add about two tablespoons of salt and one spoonful of vinegar.
Pour 100% boiled hot water to the top and roll up the cans with the treated lids.
Turning the cans upside down, put them on a flat surface, cover them with a thick blanket on top and wait until they cool completely. The process should proceed without outside interference and can take from 8 hours or more.
And only then, for subsequent storage, the cooled cans are recommended to be transferred to a dark and cool place.
By following the step-by-step recipe, you can now pickle and preserve any vegetables for future use. Without delay, start harvesting today, because pickled tomatoes for the winter is a concern for tomorrow.
Tips for harvesting tomatoes:
- For preservation, try to use vegetables grown in beds under the sun. For greenhouse tomatoes, deeper sterilization is required, using a particularly complex technology.
- Plus, for lovers of a spicy snack, you can add hot peppers, and then roll up tomatoes for the winter. And to add some sweetness, you can add a little sugar.
- In order to prevent mold from forming in the cans and the water does not become cloudy during long storage, you need to add horseradish leaves, in this way the workpiece will remain transparent for a long time.