Tomatoes are crispy for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the billet. Tomatoes should be ripe, but firm, of high quality and without external damage. Tomatoes are thoroughly washed under running water, let the water drain from the fruit, and on each we make a puncture with a wooden toothpick at the attachment point of the peduncle. This will help to preserve the integrity of the fruit when pouring boiling water.

2. Step 2:

   

   Immediately you need to prepare the jars for the workpiece. Glass jars of small volume are washed with soda solution and sterilized in a water bath or in another familiar proven way. The method of sterilization in an electric oven is convenient. Washed and still wet cans are put on the grill with the neck down in a cold oven. Turn on the oven at 150 degrees and sterilize for 20 minutes. The lids are washed and boiled, dried.

3. Step 3:

   

   In addition to tomatoes, you can use your favorite greens for pickling, for example, parsley and dill will give a wonderful flavor to the workpiece. Wash the greens and dry them on a paper towel. Garlic cloves are cleaned from the films and cut into thin plates. Onions are cleaned from the husk and cut into rings.

5. Step 4:

   

   We put black pepper peas, allspice, cloves, cloves of garlic cloves, onion rings and herbs in jars. From above, we tightly stack the tomatoes to the shoulders of the jars. Pour boiling water so that the water completely covers the contents of the cans. Cover the jars with lids and leave for 20 minutes.

6. Step 5:

   

   Then drain the water from the cans into a saucepan. Add salt (necessarily large stone), sugar and citric acid. Citric acid will allow tomatoes to remain elastic and crispy in the workpiece for a long time. Mix and put on fire. Bring the marinade to a boil.

7. Step 6:

   

   Pour the boiling marinade back into the jars to the hangers. Immediately roll up the cans with tomato lids. We turn the cans upside down and wrap them with a warm blanket. Leave overnight until completely cooled at room temperature. The blank is ready. Bon appetit!