Pickled Tomatoes with Garlic for Winter

Cooking method

1. Step 1:

   

   How do you pickle tomatoes with garlic for winter? Prepare the ingredients. For preserving, choose medium-sized tomatoes with no spoiled or soft spots. Wash the vegetables well, then remove the stems by cutting them out with a sharp knife. Tuck a clove of peeled garlic into each resulting hole.

2. Step 2:

   

   Put a bay leaf, five black peppercorns, four cloves, and the right number of garlic-stuffed tomatoes into the bottom of a sterilized 3-liter jar. For how to sterilize jars properly and lots of other canning tips, see the end of the recipe.

3. Step 3:

   

   Pour boiling water into the jar of tomatoes, right to the top. The exact amount of water depends on the size of the tomatoes and how tightly they're packed into the jar.

4. Step 4:

   

   Cover the jar of tomatoes with a sterile lid and set it aside for seven to ten minutes.

5. Step 5:

   

   After the time is up, drain the water from the jar into a pot — a special lid with holes makes this easy. Careful! The jars are very hot, don't burn yourself!!! Put the pot of drained water on the stove and bring it to a boil over high heat.

6. Step 6:

   

   Add coarse pickling salt to the jar of tomatoes.

7. Step 7:

   

   Next, add the sugar to the jar of tomatoes.

8. Step 8:

   

   Add one dessert spoon of 70% vinegar essence to the jar.

9. Step 9:

   

   Pour the boiling water from the pot into the jar of tomatoes, right to the top.

10. Step 10:

    

    Seal the jar tightly with a sterile lid.

11. Step 11:

    

    Turn the jar upside down, then cover it with a warm blanket. Leave the jar of tomatoes like that until it's completely cool. This gives the lids an extra round of sterilizing.

12. Step 12:

    

    Store the finished jars of tomatoes with garlic in a dark, dry place at room temperature.

13. Step 13:

    

    Let's cook together, cook simply, and make the tastiest dishes at home from easy-to-find ingredients with our recipes! Enjoy, everyone, and happy winter canning!