The most delicious Bulgarian-style tomatoes for the winter
I want to share the most delicious recipe for Bulgarian-style tomatoes for the winter. There are many different recipes for Bulgarian tomatoes these days, but I want to present the classic version, made with the simplest spices. Many people remember the taste of these tomatoes from the Soviet era, when they could be found on every store shelf.
The amount of water and tomatoes will vary slightly depending on the size of the tomatoes. The quantities listed are for a two-liter jar. I used several jars at once, so the description will be in plural.
Ingredients:
- tomatoes - 1300 grams;
- water - 900 milliliters;
- garlic - 3 cloves;
- sugar - 3.5 tablespoons;
- vinegar (9%) - 2 tbsp;
- salt - 2/3 tbsp;
- dill - 2 umbrellas.
How to make Bulgarian-style pickled tomatoes
I recommend sterilizing the jars and lids for five minutes each beforehand. Just be sure to wash them with baking soda beforehand. Once the jars have cooled slightly, you can add all the ingredients. Place some dill sprigs (dried or fresh) in the bottom, it doesn't matter.
Place washed tomatoes on top as tightly as possible, trying not to leave large gaps.
Pour boiling water over and let stand for 15 minutes; during this time, both the jars and tomatoes will be well sterilized.
Cover with a lid on top.
Drain the brine into a saucepan, add salt and sugar, bring to a boil.
Peel the garlic and cut the heads into several pieces if they are large. Place the garlic in the jar with the tomatoes.
Pour brine over the jars and add vinegar at the very end. Screw on the lids, turn them upside down, and cover with a blanket. After 24 hours, transfer the preserves to a pantry or cellar.
Bulgarian-style tomatoes are ready for the winter. Wait until winter comes and enjoy them.
Bon appetit!
