Tomatoes with a very tasty brine
Many pickled tomato recipes include onions, carrots, or bell peppers. But not everyone likes the flavor that vegetables impart to the brine, so if you prefer the flavor of the marinade uninterrupted by vegetable additions, try this recipe for winter tomatoes.
The herb brine, garlic, bay leaf, and peppercorns make for a truly delicious brine! It's not spicy or overly tangy, but rather rich, sweet, and slightly tart, while the tomatoes themselves are sweet.
The taste also depends greatly on the tomato variety you choose for canning. If you come across pink or red tomatoes with a pointed top, buy them without hesitation—they're always sweet and delicious. Pickled, they're simply delicious!
Ingredients:
- small tomatoes – 1 kg;
- garlic – 4-6 cloves;
- capsicum – 2 rings;
- bay leaf – 2 leaves;
- fresh dill with umbrellas – 2 stems;
- celery or parsley greens - 2-3 sprigs per jar;
- water – 1 liter;
- table salt – 1 level tbsp;
- citric acid - on the tip of a teaspoon per jar;
- sugar – 5 tbsp;
- allspice peas – 6-8 pcs.
How to prepare sweet tomatoes with a delicious brine
Sort the tomatoes by size and ripeness: place the larger, firmer ones on the bottom, and the softer, smaller ones on top. Rinse under cold water. To ensure better penetration of the marinade, prick the firmest tomatoes near the stem.
In one-liter jars we put the following spices: bay leaf, chili pepper and peppercorns, dill, and garlic.
Fill the jars tightly with tomatoes, shaking them. Top with a clove of garlic and some sprigs of herbs.
Boil water. Pour it into the jars for 15 minutes, then let the tomatoes steam.
Carefully pour the water back into the saucepan. Measure the volume and add up to a liter or two, depending on how many tomatoes you're canning.
Add salt and sugar to the water, bring the marinade to a boil and cook for a few minutes.
Add citric acid to each jar – it will replace vinegar and help preserve the preserves.
Pour the boiling marinade over the tomatoes. Pour it carefully to avoid splashing or damaging the tomatoes. Cover with lids and immediately seal tightly.
After sealing, place the jars on a side and cover them with a warm blanket or several terry towels. After 24 hours, the jars will have cooled and are ready for storage. Happy canning!
