Ingredients for Making Sweet Tomatoes for the Winter
- Fresh tomatoes optional
- Carrot tops 12 branches
- Pure water 5 liters
- Sugar 20 tablespoons
- Salt 5 tablespoons
- Vinegar 9% 350 grams
- Main Ingredients Tomato
- Serving 4 servings
- World Cuisine
Saucepan, scoop, sterilized three-liter jars - 4 pieces, sterilized lids, can opener, kitchen towel, soft sponge for washing vegetables, disposable paper towels, basin.
Cooking sweet tomatoes for the winter:
Step 1: prepare tomatoes and tops.
I always carefully sort the tomatoes and mine, tearing off the tails. This stage is especially important, because when preserving, cracked, rotted or just bad vegetables should not get into the jar, because one such tomato can ruin the entire harvest. So put the tomatoes in a basin and, sorting one at a time, rinse each using a specially soft sponge. Then wipe the vegetables with disposable paper towels to dry them.
Wash and select carrot tops no less carefully. After which it also needs to be slightly dried, spread out on disposable towels.
Step 2: pickle sweet tomatoes.
Before you start preparing the tomato, you can put boiling water so that you do not lose time in vain.
In clean, whole (this is very important), sterilized jars, lay the branches of carrot tops, 3-5 pieces in each. Then fill the container with tomatoes to the top. Vegetables should lie tight to each other. But, again, be very careful not to accidentally crush a single tomato. Pour boiling water over the jars. And so that the glass does not crack from a sudden temperature drop, do it slowly, pouring water into the vegetables with a thin stream. Once the jars are full, cover them with lids and wrap them in a kitchen towel. Before continuing to cook, wait until they cool slightly, it may take from 15 to 30 minutes.
From the cooled cans with tomatoes, drain the water, returning it back to the pan. Bring to a boil again by adding granulated sugar and salt. Vinegar must be poured into the marinade only after it boils. Allow fluid to simmer on fire over 1-2 minutes. And then boldly pour the finished marinade back into the cans and immediately roll them up.
Wrap the tomatoes preserved in this way again, cover with a kitchen towel, or wait for the blanks to cool down with a plaid. Usually I just leave them like this for the night, and in the morning I rearrange them in a dark place, where they will be stored until the time comes when they can regale themselves.
Step 3: serve sweet tomatoes.
Serve sweet tomatoes prepared for the winter as a complement to a side dish, such as meat dishes, boiled potatoes or just as a snack on the festive table. In general, eat on health.
Enjoy your meal!
- The specified amount of marinade is enough for four three-liter jars.
- Sometimes sweet tomatoes are pickled using apple cider vinegar instead of table, only it needs a little more, about 400-500 milliliters.
- Sometimes you can add bay leaves or a few peas of allspice to your taste marinade.