Name: This is how I've been preparing tomatoes for winter for ten years: I open a jar and they taste like they're fresh!
Prep time: 85 min
Cook time: 85 min
Total time: 85 min
Yield: 3
Ingredients: For 3 liter jars (1 l each); 2.3 kg firm tomatoes; 6–7 cloves of garlic (2 cloves per jar); 1 bunch of dill; 1 bunch of parsley; 400–450 g onions; a few black peppercorns; boiling water (for pre-cooking and the brine); 2 teaspoons of salt (18 g); 2.5 tablespoons of granulated sugar; 1 tablespoon of mild vegetable oil; 25 ml of 9% vinegar

Preparation procedure

Preparation of vegetables Wash, dry and cut the tomatoes into quarters. Slice the onion into thin rings. Cut the garlic lengthwise and slice it. Finely chop the dill and parsley.
Sterilizing the jars Boil the jars and lids or sterilize them in the oven at 100 °C for about 10 min. Store in a clean place.
Filling the jars – first phase Put 2 cloves of garlic, a few peppercorns, and a layer of dill and parsley into each jar. Fill one third of the jar with tomatoes and onion, then repeat the layers of garlic, herbs, tomatoes and onion until the jar is almost full.
Pre-cooking in the jars Fill the jars with boiling water so that the vegetables are submerged. Immediately close with a lid and let stand for 15 min – the jars will warm up and the vegetables will soften slightly.
Preparing the brine After 15 min open the jars, pour the water through a sieve into a pot. Add for each jar 2 teaspoons of salt, 2.5 tablespoons of sugar and 1 tablespoon of oil (3× in total), stir and bring to a boil.
Final canning Pour 25 ml of vinegar into each jar, then fill to the brim with the boiling brine. Immediately seal with a lid, turn upside down and cover with a warm blanket. Let cool completely (at least 12 h).
Storage Store the cooled jars in a cool, dark place. At room temperature they will keep for up to a year.

Number of jars

3 jars of 1 l each

Total preparation time

Preparing ingredients and filling the jars: 40 min
Pre-cooking in the jars: 15 min
Preparing the brine and final canning: 30 min
Cooling: at least 12 h
Active: approx. 1 h 25 min (plus rest)

Recipe conclusion

Thanks to this method your winter days will be full of summer freshness: the pickled tomatoes will retain their crunch, the aroma of garlic and herbs, and the taste of fresh fruit. Whether you serve them with meat, on sandwiches or simply on their own, they will taste as if they were just picked from the vine.

This is how I've been preparing tomatoes for winter for ten years: I open a jar and they taste like they're fresh! recept

For 3 serving

Ingredients

For each jar:

Preparation procedure

Number of jars

Total preparation time

Recipe conclusion

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