Crispy Pickled Tomatoes for Winter
A simple, tasty way to put up tomatoes for winter! There are tons of interesting recipes for canning tomatoes, so you can pick one to your taste. All it takes is a little time and effort, and come winter you'll have a delicious appetizer from these wonderful vegetables. Here's an interesting one for tomatoes that stay crisp, tasty, and fragrant after pickling—and the process isn't much different from regular pickling.
Cooking method
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Step 1:
Gather the ingredients. The tomatoes should be ripe but firm, good-quality, and free of any outer damage. Wash them well under running water, let them drain, and prick each one with a wooden toothpick near the stem end. This keeps the tomatoes from splitting when you pour boiling water over them.
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Step 2:
Get the jars ready right away. Wash small glass jars in a baking-soda solution and sterilize them in a water bath or any other tried-and-true method. The oven is handy: set the washed, still-wet jars neck-down on the rack of a cold oven, turn it to 300°F (150°C), and sterilize for 20 minutes. Wash, boil, and dry the lids.
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Step 3:
Along with the tomatoes, you can add your favorite herbs for pickling—parsley and dill give the jars a wonderful aroma. Wash the herbs and dry them on a paper towel. Peel the garlic cloves and slice them thin. Peel the onion and cut it into rings.
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Step 4:
Put the peppercorns, allspice, cloves, sliced garlic, onion rings, and herbs in the jars. Pack the tomatoes in tightly on top, up to the shoulders of the jars. Pour in boiling water so it fully covers the contents. Cover the jars with lids and let them stand for 20 minutes.
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Step 5:
Then drain the water from the jars into a pot. Add the salt (be sure to use coarse rock salt), sugar, and citric acid. The citric acid keeps the tomatoes firm and crisp for a long time. Stir, set the pot over the heat, and bring the brine to a boil.
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Step 6:
Pour the boiling brine back into the jars, up to the shoulders. Seal the jars right away. Turn them upside down and wrap them in a warm blanket. Leave them overnight to cool completely at room temperature. Your pickled tomatoes are ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Cloves - 323 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black peppercorns - 255 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Allspice - 263 kcal/100g
