Fragrant tomatoes with basil for the winter
Fragrant, spicy basil is a great addition not only to everyday fresh vegetable salads but also to winter preserves. Leaves and sprigs of this herb are added to jars when preserving cucumbers and tomatoes, eggplant, zucchini, adjika, and various sauces. Tomatoes with basil are delicious and aromatic for winter storage. This recipe uses minimal ingredients: only citric acid, salt, and sugar are used for the marinade. The tomatoes are prepared without sterilization, using the double-brining method. The preparation process is very simple and quick, as you can see in the step-by-step photos.
Ingredients:
- small, dense tomatoes – 1 kg,
- sprigs of green or red basil – 2 pcs.,
- garlic - 4 small cloves,
- allspice peas – 6 pcs.,
- water – 1 liter,
- sugar – 3 heaped tablespoons,
- salt – 2 tbsp without a slide,
- citric acid – 1 tsp.
How to prepare tomatoes with basil for the winter
For pickling in small jars, it's best to use medium-sized, late-season tomatoes with firm skins. Remove the stems and rinse the tomatoes two or three times with cold water. Check for any blemishes or damage, and discard any that aren't.
Tear the leaves and sprigs of purple or green basil by hand and place them in the bottom of the jar (whole basil releases its aroma more slowly). Add chopped garlic cloves, allspice, and black peppercorns.
Place the tomatoes. If you're canning tomatoes of different colors, alternate yellow and red ones to create a vibrant, colorful preserve.
Once all the jars are filled, boil water at a rate of about half a liter per liter jar. It's best to boil extra water so you don't have to wait for it to boil again.
Drain the cooled water and measure the volume. If it's less than a liter, add more water to make it easier to recalculate the proportions. Add salt, sugar, and citric acid.
Stirring constantly, boil for five minutes, then fill the jars to the brim. Screw on the lids or use tin caps.
After cooling the jars of tomatoes under a blanket (they'll take at least 24 hours to cool), take them to their permanent storage location. Happy canning!
