Lightly salted whole tomatoes with onion and parsley for winter

The recipe contains only one kilogram of tomatoes. If you plan to prepare more, then you need to take into account all the features of salting. Pickle for tomatoes is usually prepared strictly in proportion. In order not to do too much and to have enough brine, you should measure the right amount of water. To do this, fill the jars with tomatoes with clean water to the brim. Then we drain the water into a saucepan with litre marks, measure its quantity. And already from this calculation we prepare the brine.

1. Tomatoes are sorted, we choose ripe fruits for the recipe, without traces of spoilage. It is desirable that they are small in size. Tomatoes should be dense, fleshy. The selected vegetables are washed under running water, we tear off the tails. In each tomato, at the place of attachment of the peduncle, we make a puncture with a needle or a wooden toothpick.

2. Peel the onion from the husk, then cut into rings. Garlic is also cleaned. Large cloves can be cut in half, and small ones can be left whole. I wash the parsley under running water.

3. Prepare the jar, wash it thoroughly with soda. Rinse thoroughly under running water.

4. At the bottom of the jar we put garlic, a couple of onion rings, a sprig of parsley. Then fill the jar with prepared tomatoes. Somewhere in the middle of the jar, add a couple more onion rings.

5. And now the responsible part is to prepare the brine. Pour the right amount of water into a saucepan, pour salt and sugar, send it to the fire.

6. Add pepper and bay leaf to the brine, bring the brine to a boil and keep on fire for 2-3 minutes.

7. Let the brine cool to room temperature, then pour it over the tomatoes. We cover the jar with gauze and leave it for a day at room temperature.

8. After the specified time, we close the jar with a nylon lid and send it to the refrigerator for storage. Tomatoes can already be eaten. After a day, they already become salty.

Have a pleasant tasting!