Pour tomatoes with this simple marinade – and get elastic vegetables for the winter. Fast recipe

“Elastic, sweet and almost with an inconspicuous taste of vinegar – it is precisely such pickled tomatoes that claim the role of your new beloved snacks. If you first preserve tomatoes, just clearly adhere to the recipe and you will succeed, in the winter you will understand that they will spend time in the site,” the site says.

Ingredients:

• 2 kg of medium tomatoes;
• 1 liter of water;
• 6 tbsp. l. Sahara;
• 1 tbsp. l. salts with a hill;
• 70 ml of table vinegar 9%;
• three bay leaves;
• 10 peas of fragrant pepper;
• Cloves.

Cooking

1. Wash the tomatoes and tear off the tails so as not to break the integrity of the vegetables.
2. Put tomatoes in sterilized jars. After each layer, shake it so that the vegetables are well tamped. But do it carefully so as not to crush them.
3. Pour 10 peas of pepper into a jar, add three bay leaves and cloves.
4. Pour water into the cabin and add sugar with salt. Bring to a boil and cook for another minute.
5. Add vinegar to the mixture, mix and remove from heat.
6. Pour the tomatoes with the marinade.
7. Put a towel on the bottom of the pan, put a jar of tomatoes, cover it with a lid, pour water into the pan to half the jar and sterilize for 15 minutes over medium heat.
8. Remove the jar and tighten the lid.
9. Leave pickled tomatoes to cool at room temperature, then store up to a year in a cool place.