Pickled tomatoes with citric acid for winter

Step-by-step cooking

1. Step 1:

   

   How to marinate tomatoes with citric acid? We will prepare the ingredients according to the list. Let's start with the preparation of cans for the workpiece. I wash the cans with soda and sterilize them in a water bath, let them dry, wash the lids and boil them.

2. Step 2:

   

   Tomatoes for pickling are better to use medium-sized and dense, well ripe, but not overripe. Tomatoes are thoroughly washed, let the water drain from the fruit. Each tomato is pricked with a toothpick in the area of the attachment point of the peduncle.

3. Step 3:

   

   Horseradish leaves, currants, cherries, dill umbrellas, bay leaf, peppers are thoroughly washed and dried.

4. Step 4:

   

   Peel the onion and cut into rings. Garlic cloves are peeled from the films and cut into several large pieces.

5. Step 5:

   

   At the bottom of the jars we put horseradish leaves, currants and cherries, dill umbrellas.

7. Step 6:

   

   Spread tomatoes on top, sprinkling them with onion rings and garlic pieces, bay leaf, pepper and peas. Boil the water and pour boiling water over the contents of the jars so that it completely covers the tomatoes, leave for 15 minutes, covering the jars with lids on top.

8. Step 7:

   

   We drain the water from the cans into an enameled pan, it is better to use a special lid with holes so that small pieces and spices do not fall out of the cans into the pan. Turn on the fire. Add sugar, salt and citric acid to the water. Bring the marinade to a boil, stirring with a spoon so that the loose ones completely dissolve.

9. Step 8:

   

   Fill the contents of the jars with marinade so that it reaches the hangers of the jars. Immediately roll up or twist the jars with lids. Turn the jars upside down, wrap them with a warm blanket and let them cool completely at room temperature. Then we put it away for storage in a cool place.

10. Step 9:

    

    The preparation of tomatoes with citric acid is ready for the winter. In terms of quality, such a preparation does not differ in any way from pickled tomatoes with the usual vinegar preservative, but the taste of pickled tomatoes turns out to be dense, fragrant, with a pleasant sweet and sour taste, without a vinegar aftertaste. Bon appetit!