Pickled green tomatoes for the winter

1 hour 0 min.
4 banks of 0.5 l
Pickled green tomatoes for the winter

I share a simple recipe for pickled green tomatoes. Tomatoes are crispy, moderately sharp and very fragrant. Close such a blank for the winter to diversify your diet in the cold season. To the side dishes, meat and bird - perfect!

A step -by -step recipe for cooking

1
Rinse the tomatoes, cut into 4 parts, remove dense stalks.
2
Clean the garlic and cut with slices.
3
At the bottom of pre -sterilized jars, place 1 cloves, 4 peas of black and 3 peas of fragrant pepper. Fill the jars to the top with slices of tomatoes, periodically adding garlic plates.
4
Prepare the marinade. Add salt, sugar, bay leaf to the water, bring to a boil and boil for 3-5 minutes, then enter vinegar and remove the stewpan from the heat.
5
Boisting with a boiling marinade pour tomatoes in banks. Cover the jars with sterile lids and send sterilized into a pan of water (the water should reach the “shoulders” of cans; sterilization time for cans with a volume of 0.5 l - 20 minutes from the moment of boiling of water in the pan).
6
After sterilizing the jar with the workpiece, roll up, turn up the bottom, wrap it up and leave until completely cooled. The cooled pickled green tomatoes are perfectly stored in a darkened place at room temperature.
Helen Lipko
Recipe Author:
Helen Lipko
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