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Canned Beetroot Tomatoes


Ingredients for Making Canned Tomatoes with Beets

The main

  1. Tomatoes 1.2 kilograms
  2. Beets 2 pieces (medium)
  3. Greens (dill, parsley, etc.) to taste
  4. 2 cloves of garlic
  5. Hot pepper 1/3 of the pod

For marinade per 1 liter of water

  1. Sugar 2 tablespoons
  2. Acetic essence 1 teaspoon
  3. Salt 1 tablespoon
  4. Marinating spices 1.5 tablespoons
  • Main Ingredients Tomato, Beetroot

Inventory:

Stewpan, toothpick, ladle, glass jar with a lid, a deep plate, a knife for cleaning vegetables.

Cooking canned tomatoes with beets:

Step 1: prepare the vegetables.


First, take on the preparation of the tomato. Choose the most beautiful, fairly dense and without visible defects. Rinse the vegetables properly and tear off the green ponytails. Poke each tomato with a toothpick. It is necessary to pierce in the place where the tomato has a seal left after the stem has been cut off. Then put all the tomatoes in one deep plate and pour cool boiling water over it. Keep the vegetables in hot water 10 minutes.
The beets should be washed with running water, remove the skin and all the excess with a knife, and then cut the peeled root crop into thin slices of a semicircular or round shape.
Rinse greens properly with running water and disassemble into twigs.
Peel the garlic cloves.

Step 2: canned tomatoes with beets.


In a sterilized glass jar, first place the greens, and then the cloves of garlic and hot pepper. Drain the water from the tomato and send them to the jar too. Let the tomatoes lie tight to each other. Thin slices of beets spread on the sides of the tomato, and be sure to place one circle on the very top under the neck.

Boil clean (preferably spring or bottled) water in a stewpan, add spices for pickling, as well as salt and granulated sugar. As soon as the contents of the stewpan boil, pour vinegar essence into it and remove the fire.
Stir the hot marinade thoroughly and pour it into a jar of tomatoes and beets.
Tightly close the workpiece and let the canned tomatoes and beets cool at room temperature. After cooling, the jar will need to be removed to other workpieces in a cool place inaccessible to sunlight.

Step 3: serve canned tomatoes with beets.


Canned tomatoes with beets - a very original appetizer, and serve. Juicy pickled tomatoes look very nice on a plate surrounded by thin slices of beets and bunches of greens. Such a dish will undoubtedly be immediately eaten with joy, and the jar will not survive to the refrigerator.
Enjoy your meal!

Recipe Tips:

- It is better to make such a preparation in jars of large volume, because it is eaten quickly, and in large jars the tomatoes look more beautiful.

- Marinating spices usually include allspice and black peppercorns, bay leaves, cloves, mustard seeds and dried garlic, so if you have not found a suitable mixture, just take these seasonings separately.