Many different pieces of home preparingtomato, because it is not only the most affordable and popular vegetable, but also a very tasty and healthy. Due to the different ingredients added in conservation, we can achieve a completely new original taste. Prepared for this recipe sharp pickled tomatoes have a wonderful aroma and taste of summer fruits, and a slight bitterness gives tomatoes a completely new savory taste.
Fans adzhika and other savory snacks onhostess will appreciate the works - sharp tomatoes produced incredibly juicy and tasty, which allows them to be used not only as a supplement to a variety of meat dishes, but also self-starters. The acuteness of the finished dish, you can adjust the self - increasing or decreasing the amount of sweet and hot pepper.
Ingredients for "Pickled sharp tomatoes for the winter":
Tomatoes are not very large - approximately 2-2.5 kg .;Onions are medium in size - 5-7 pieces;Garlic - 5-7 cloves;Bitter pepper - 1 pod;Sweet pepper - 1 piece;Carrots - 1 medium piece;Fresh parsley - 3-5 sprigs;Dry or dill seeds - a twig or 10-12 pieces.For the marinade:>Water - 1 liter;Sugar - 3 tbsp. spoons;Large sea salt - 2 tbsp. spoons;Vinegar 9% - 2 tablespoons;Pepper - 5 pcs;Carnation - 2-3 pieces at will.
Recipe "sharp Pickled tomatoes for the winter":
Preparation of pickled tomatoes and peppers:
The number of products is designed for twoa half-liter cans or a three-liter bottle. All the prepared vegetables should be well washed, cleaned if necessary. Tomatoes carefully wash and carefully cut the stalk them.
Pepper clean from seeds from bitter pepper can only cut the tail.
If you do not like very spicy food, hot pepper, remove the seeds. Sweet pepper cut into small pieces, the best rings - so our conservation will look even more beautiful.
Carrots and onions also cut into rings.
Banks sterilize well, you can use the usual steamer or aerogrill.
At the bottom of the cooled jars spread dill, top fill jars tightly-prepared vegetables.
After all, banks will be prepared, you need to boil the water and pour over the banks.
Be sure to cover with a lid, and give to standto warm up for about 20 minutes. Covers must also be sterilized. When the water has cooled to room temperature, poured it into the pot and comfortable again bring to a boil.
Boil for about five minutes, and then againpour the vegetables in cans. We reserve banks for another 15-20 minutes, then re-merge the water and use it to cook the marinade. Add salt, sugar, pepper and cloves.
Cook for about five minutes and fill it againtomatoes in cans. The marinade should cover all the vegetables - we pour so that all the tomatoes were coated with the liquid, leaving about one centimeter to the neck. Immediately roll up and close screw caps.
Be sure to turn over and wrapped in a warm cloth. Cooled jars of pickled tomatoes and peppers put on storage - to try it will be possible in about two weeks.
Cooked this way the tomatoes are suitable for any side dishes, they can serve also as a separate snack. Bon Appetit!