Tomatoes with garlic inside for the winter, recipes:

How nice it is to enjoy delicious, juicy, aromatic tomatoes in winter, when there is no way to buy fresh natural vegetables. This simple, but at the same time original method of preparing blanks will suit everyone's taste. with garlic inside, they have a mild, but at the same time, tangy taste with a slight sourness. There are many options for preparing snacks, just choose the one that suits you best.

Traditional recipe

Ingredients for one liter can:

• 600-700 grams of tomatoes
• Head of garlic
• 400 ml plain water
• Art. spoon of salt
• Three tbsp. tablespoons of sugar
• One Art. a spoonful of vinegar
• Dill - one umbrella
• 2 carnations
• Black pepper - three peas
• Optional currant leaves

First, you need to sterilize the cans in a convenient way for you and dry them. Now let's move on to cooking: wash the tomatoes and peel the garlic. Cut off the tip of each tomato fruit and make an incision in the form of a cross, then insert a clove of garlic into each incision.

Put the tomatoes in a jar, on the bottom of which the additives and spices used are preliminarily laid out. After that, the brine is prepared, everything is simple: we throw salt and sugar into the boiling water. Pour the liquid into containers. Then the cans are sterilized again in boiling water (time - 10-15 minutes). Then you need to add vinegar and, if necessary, water. It remains only to roll up the cans! If the lids are not screwed, the cans can be turned over. Wrap the resulting canned food in a blanket and thus cool, and then rearrange to a cool place.

Tomatoes with mint without vinegar

Ingredients:

• Tomatoes
• Laurel leaf
• Mint (4 leaves)
• A little cinnamon and citric acid
• Aspirin - a couple of tablets
• Pepper (allspice)
• 200 grams of granulated sugar
• 100 grams of non-iodized salt
• Garlic - several heads

First, each can of blanks is sterilized. Then bay leaves and mint are placed on the bottom of each container. Rinse the tomatoes, peel the garlic, divide into cloves. Place garlic in each tomato (as described above). Pour boiled water into the jar and leave for ten minutes. The marinade will be prepared from this water. Pour water into a ladle or saucepan, add salt and sugar, bring to a boil. The remaining ingredients must be added to the fruits, including citric acid, which is used instead of vinegar, and then pour hot brine into the jars. Quickly, until it has cooled down, roll up the canned food. Turn over and, wrapping it in a warm blanket, let the jars cool, and then rearrange them in a storage area.

Chopped Garlic Tomatoes

Ingredients:

• Tomatoes
• Granulated sugar - 100 grams
• Salt - tablespoon
• Vinegar essence - tablespoon
• Garlic

As always, the jars are sterilized. The tomatoes need to be washed and simply put in containers. Pour boiled water on top and set aside for 10 minutes. Pour water into a ladle or saucepan, make a brine: put sugar, table salt into the water, boil everything and add more vinegar. In the meantime, you can prepare the garlic: peel and grate on a coarse grater. Leftovers can be squeezed out with a garlic press. If you like, you can skip the garlic without rubbing, but pass the whole through a press. This garlic must be placed on top of the tomatoes. But if you want to make tomatoes with garlic inside them, the same grated garlic can be pushed into the tomatoes (by punching holes in the tomatoes). Garlic tomatoes are poured with hot brine. It remains to tighten the cans. Such "tomatoes in the snow" should cool down under a blanket. Now you can remove winter blanks in a dark place for at least a month.

Tips for hostesses

• To make the vegetables better marinated, you can make holes in them with a toothpick.
• Any fruit can be used, but long tomatoes are more convenient in preparing this dish 
• Sterilization of cans is necessary in order to kill bacteria and microorganisms. This can be done using the oven ("bake" the inverted jars for 5-10 minutes at 150 degrees), steam (boil water in a saucepan and hold each container over steam for several minutes), microwave (pour quite a bit of water into the jar and put it in the microwave oven for 2 minutes at a power of 750 watts) 
• The lids also need to be sterilized, but everything is easier here: you just need to boil them for 15 minutes. 
• It is quite difficult to sterilize jars with blanks already, and in principle it is not necessary. There is no particular need to sterilize tomatoes and cucumbers, for this they are left to cool in a warm blanket, and microbes do not have time to multiply. However, if you are a keen supporter of "ultra-clean", you can not skip this step.

So, now you have learned how tomatoes with garlic inside are prepared for the winter. The recipes are quite simple, so try at least one of them and surprise your family and friends!

Today I canned pickled tomatoes in liter jars - one of our favorite winter preparations. The marinade is moderately "vinegar", which is important for my husband. And for me the main thing is that the recipe is simple, without problems. And in winter, pickled tomatoes were not with burst skins, moderately spicy. Mashed potatoes, cutlet only from a frying pan and pickled tomato are one of the most favorite dinners since childhood.

Of course, my grandmother cooked such tomatoes in three-liter bottles. The family was large and as soon as the tomatoes were opened, they were gone. And there were no fresh vegetables for salads in winter. Now times are completely different and I prefer fresh tomatoes in winter. But, I'm not going to refuse pickled ones. Moreover, the conservation process for me has become some kind of magic ritual. This is really a woman's witchcraft - to put spices, fragrant tomatoes in jars, to conjure over the marinade. And all for the sake of opening a jar in winter and enjoying this yummy.

These pickled tomatoes are not sterilized. Who cooks for the first time (I remember my fear well) - watch the video recipe. In it, I explain in detail all the stages and show that there is nothing complicated in conservation.

I counted my grandmother's recipe based on a liter jar and pickled tomatoes exclusively according to it. You can use fresh herbs - cilantro, parsley, dill, basil to taste. Or a slightly dried bouquet for cucumbers. Also very good at it.

In addition, I must add spices and garlic to each jar. You can add 1/4 hot pepper. You will get "strong" tomatoes.

So, I give an approximate calculation for a liter can. And the marinade, which I indicate, is enough for about 2 liter cans of tomatoes. So canning is pretty convenient.

Ingredients

• small tomatoes (300 grams per can)
• bell peppers (half a jar)
• 2 cloves of garlic per jar
• 10 peas of black and allspice
• 1-2 bay leaves

Marinade

• 1 liter of water (about 2 liter cans)
• 1 tbsp salt
• 3 tbsp. Sahara
• 70 ml vinegar 9%

We preserve

1. Sterilize the cans (I do this because the apartment heats up less and faster). Wash the tomatoes, wash and peel the peppers, cut into quarters. Peel the garlic. Boil water.
2. In each jar I put 2 cloves of garlic, 10 pieces of allspice and black pepper, 2 bay leaves, an umbrella of dill, a quarter of a horseradish leaf, a little basil and parsley. Many put onions, carrots - this is to taste.

   

3. Now, carefully stack the tomatoes and two quarters of sweet pepper each. Fill with boiling water. Cover with sterile lids and let the tomatoes warm up.

   

4. At this time, we prepare the marinade. We counted how many cans of tomatoes we "packed". Let's say 10. Divide by 2 and we get that we need 5 liters of marinade. Put the required amount of salt, sugar, vinegar on 5 liters of water, bring to a boil and stir so that the salt and sugar are completely dissolved.
5. Drain the water from the cans of tomatoes. The jars should be hot, but you can already take them with your hand and not get burned. I use a special cover - you can see everything in the video below. And fill the liter jars with marinade.

   

6. We twist the pickled tomatoes with lids, turn the jars upside down, wrap them well and let them cool. All is ready!

   

7. I keep all the preservation in the winter in a cupboard in the kitchen.

Tomatoes of any size and variety can be processed using a meat grinder.

This method makes delicious tomato snacks that are not suitable for pickling.

By twisting the tomatoes in a meat grinder, you can cook ketchups, adjika or other preparations. This method allows you to preserve the natural taste and aroma of tomatoes.

Tomatoes through a meat grinder for the winter - the basic principles of cooking

Tomatoes are washed, cut into several pieces and twisted in a meat grinder. This can be done both with the skin and after removing it. Then the tomato mass is placed on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil everything together for several minutes and pour it into jars. The workpieces are sterilized if provided by the recipe.

You can add garlic, onions, bell peppers or other vegetables to the tomatoes ground in a meat grinder.

Recipe 1. Tomatoes through a meat grinder for the winter with pepper

Ingredients

five kilograms of tomatoes;

300 g of sweet Bulgarian pepper;

300 g carrots;

parsley - a bunch;

salt, bay leaf and peppercorns.

Cooking method

1. Cut the washed tomatoes into large slices and grind them in a meat grinder. Transfer the resulting tomato mass to an enamel container and put on low heat.

2. Peel the carrots and rub with fine shavings. Wash the sweet peppers, cut the tails and peel them of partitions and seeds. Cut them into half rings. Rinse the greens, dry them slightly and chop finely with a knife.

3. Half an hour after boiling the tomato, put the carrot and half rings of sweet pepper in it. Salt, season with bay leaves and black peppercorns. Simmer the tomato over low heat for another quarter of an hour. Then pour it into sterile jars and twist. Turn the cans of snacks over, cover with a blanket and cool for 24 hours.

Recipe 2. Tomatoes through a meat grinder for the winter with garlic

Ingredients

100 g of garlic;

a kilogram of ripe tomatoes;

salt, pepper and sugar.

Cooking method

1. Rinse the tomatoes, remove the stalks and cut them into small wedges. Grind the tomatoes with a meat grinder. Pour the resulting tomato mass into an enamel container.

2. Disassemble the garlic into slices and peel them. Grate the garlic on a fine grater, or crush with a garlic press. Put the chopped garlic in the tomato, add the free-flowing ingredients according to the recipe, mix everything well and cover. Put the tomato mixture on the stove and boil.

3. Pour boiling tomato into jars and roll up. Cover the inverted canning with a blanket. Cool for 24 hours, then put into the cellar.

Recipe 3. Tomatoes through a meat grinder for the winter

Ingredients

three kg of tomatoes;

sugar - a little more than half a glass;

table vinegar 9% - 80 ml;

10 carnation buds;

black pepper - 10 peas;

two cloves of garlic.

Cooking method

1. Wash the soda cans, rinse and put in the oven to sterilize for half an hour. Boil the lids.

2. Rinse ripe tomatoes, pour over boiling water and peel. Cut into large slices and twist in a meat grinder. Pour the tomato paste into a thick-walled saucepan and simmer for half an hour over medium heat. Remove foam, reduce heat and simmer for a couple of hours over low heat.

3. Peel the garlic and grind it in a meat grinder too. After the mass has boiled down in half, add the garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato boils, and pour into the prepared jars. Roll up the appetizer, turn it over, cover with an old coat and leave for a day.

Recipe 4. Tomatoes through a meat grinder for the winter with garlic and horseradish

Ingredients

kg of red tomatoes;

horseradish root and garlic - 100 grams each;

two tbsp. l. salt;

granulated sugar - 20 g.

Cooking method

1. Rinse the ripened tomatoes, put them in boiling water for a few seconds and peel them off. Cut them into large wedges. Remove the peel from the horseradish and cut into slices. Peeled garlic, squeeze through a garlic press.

2. Grind tomatoes and horseradish root in a meat grinder. Transfer the tomato and horseradish mass to an enamel container, add garlic and dry ingredients here. Stir very well so that the garlic and horseradish combine well with the tomato.

3. Put the seasoning in jars, cover with plastic lids and store in the cellar or in the refrigerator.

Recipe 5. Green tomatoes through a meat grinder for the winter

Ingredients

1300 g green or brown tomatoes;

half a kilo of onions;

carrots - 400 g;

bell pepper - three pcs.;

chilli;

two apples;

granulated sugar - 60 g;

lean refined oil - 50 ml;

half tsp. vinegar essence.

Cooking method

1. Wash green tomatoes and cut them into large slices. Grind them in a meat grinder. We transfer them to a saucepan. Peel and cut the onion into quarters. In sweet peppers, cut out the stalks, clean them from partitions and seeds and cut them into wide strips. We wash the apples and cut them into four parts, cut out the seed boxes. Peel the garlic.

2. Grind the peeled and chopped vegetables in a meat grinder. Squeeze the garlic through a garlic press and finely chop the chili pepper with a knife. We shift everything to the tomato mass. Pour sugar and salt here, pour in oil. We put everything together well.

3. Put the stewpan on moderate heat and cook for about forty minutes. We taste it and, if necessary, add spices. Pour in the essence ten minutes before readiness. We pour the snack into sterilized jars and roll it up. Cool the preservation by wrapping it in a blanket throughout the day.

Recipe 6. Tomatoes through a meat grinder for the winter with bell pepper

Ingredients

kg of tomatoes;

kg of fleshy bell pepper;

garlic - 5 cloves;

salt and black pepper.

Cooking method

1. Wash the peppers and tomatoes. We clean the peppers from the inside. We cut all vegetables into rather large pieces. Grind all vegetables in a meat grinder. We transfer the resulting mixture to an enamel container and put it on fire.

2. Peel the garlic and crush it using a special press. Put garlic in a mixture of tomatoes and vegetables and boil. We put the boiling appetizer in a glass container and roll it up. Cool the appetizer by covering it with a blanket.

Recipe 7. Tomatoes through a meat grinder for the winter with apples

Ingredients

three kg of ripe tomatoes;

apples - 3 pcs.;

two chili pods;

200 g granulated sugar;

salt - two tbsp spoons;

150 ml vinegar 9%;

vegetable oil - 50 ml;

5 g each of cloves, black pepper and caraway seeds.

Cooking method

1. Thoroughly rinse the tomatoes and cut them into large slices. Grind tomatoes in a meat grinder. Pour the resulting tomato mass into a saucepan with thick walls.

2. Peel the apples, remove the cores and grind them with chili in a meat grinder. Put the apple mixture into the tomato. We combine apples with tomato well and send the pan to the fire. We wait until the mixture boils and twist the heat to a minimum and simmer for an hour and a half, stirring constantly so that the tomato does not burn.

3. Shortly before the end of cooking, add sugar and salt, season with spices and pour in lean oil. A couple of minutes before cooking, pour in the vinegar and put it in sterilized jars. Turn the preservation upside down and cool, covering it with a blanket.

Recipe 8. Tomatoes through a meat grinder for the winter with basil

Ingredients

five kg of fleshy tomatoes;

sugar and salt;

basil (herbs).

Cooking method

1. Cut out the stalks of the washed tomatoes and cut them into small chunks. Grind the tomatoes in a meat grinder, and pour the resulting tomato mass into an enamel container.

2. We put it on fire and cook for 20 minutes from the moment of boiling. Add loose ingredients and mix. Rinse fresh basil herbs and put whole branches in a tomato.

3. Pour the boiling tomato mass into jars and roll it up. Preservation turned upside down, and cool it under the blanket.

Recipe 9. Tomatoes through a meat grinder for the winter in Ukrainian

Ingredients

dense tomatoes - 5 kg;

a kilogram of bell pepper;

sour apples - a kilogram;

salt - two tbsp. l .;

200 g sugar;

400 ml of sunflower oil;

hot red pepper - 50 g.

Cooking method

1. We wash the tomatoes, cut out the stalks and pour over with boiling water. Peel and twist in a meat grinder. Cut the apples into quarters and cut out the seed boxes. Rinse the bell peppers, clean the partitions and seeds, cut into long strips. Grind all vegetables in a meat grinder and put in a tomato.

2. Thoroughly combine the tomato-vegetable mixture, add bulk ingredients and oil. We boil the tomato mass for three hours over low heat. Pour boiling tomato into sterile jars and roll up. Cool the inverted preservation by wrapping it in a blanket.

Recipe 10. Tomatoes through a meat grinder for the winter "Appetizing"

Ingredients

two kg of fleshy tomatoes;

garlic - 200 g;

four horseradish roots;

dill and parsley - in a bunch;

sweet bell pepper - ten pcs.;

hot pepper - 20 pods;

sugar - 80 g;

salt - 100 g;

vinegar - a glass.

Cooking method

1. Washed tomatoes and cut into large slices. We cut out the tails of sweet and hot peppers and clean the vegetables from the inside. Cut in half. We sort out the greens, rinse and dry slightly. Peel the horseradish and cut into pieces.

2. Twist all vegetables with a meat grinder, put them in an enamel container and combine everything well. Add loose ingredients, mix again, cover and leave in a cool place for a couple of days. Pour in vinegar and put it in sterile jars. We close with plastic lids and store in a cool place.

Recipe 11. Tomatoes through a meat grinder for the winter with vegetables

Ingredients

ripe tomatoes - five kg;

carrots and bell peppers - kg each;

hot peppers - 10 pcs.;

onion - half a kilogram;

lean oil - half a liter;

garlic - five heads;

coarse salt.

Cooking method

1. Wash the tomatoes and cut into several pieces Peel and rinse the carrots and onions. Wash hot and sweet peppers and clean them from the inside.

2. Grind tomatoes and other vegetables in a meat grinder and transfer to a thick-walled saucepan. Add loose ingredients to the tomato-vegetable mixture and pour in the oil. We send the pan to the fire and cook over moderate heat for two hours.

3. Put the boiling snack on a dry, sterile glass container and roll it up. Cool the preservation upside down, covering with a blanket.

Recipe 12. Tomatoes through a meat grinder for the winter with plums

Ingredients

two kg of ripe tomatoes;

kg pitted plums;

250 g onions;

incomplete glass of sugar;

5 g hot red pepper;

two bay leaves;

20 ml 9% vinegar;

100 g of garlic.

Cooking method

1. Wash the plums, cut them in half and remove the pits. Cut the washed tomatoes into large slices. Finely chop the peeled garlic with a knife. Grind the rest of the vegetables with a meat grinder. We put it in an enamel container and put it on a moderate heat and cook for an hour and a half.

2. 30 minutes before the end of cooking, add the free-flowing ingredients, cloves, garlic and bay leaf. Put the garlic here and boil everything together, stirring occasionally so that the appetizer does not burn.

3. Put the boiling snack on a glass container, sterilized in advance and roll it up. We leave to cool for a day, turning over and wrapping the cans with a blanket.

• Slightly spoiled tomatoes can also be used for cooking tomatoes through a meat grinder for the winter, after cutting out all the rotten parts. In this case, the tomatoes must be boiled.
• Garlic, horseradish and hot peppers act as a preservative, so the more of these vegetables in the snack, the longer the shelf life.
• It is better to add spices gradually, as they reveal their taste during the cooking process, so it is better to periodically taste the dish to determine if there is enough spice, sugar and salt.
• If carrots are present in the recipe, then the cooking time increases, since an undercooked vegetable can cause spoilage of the snack.

Hello my dear readers. You canning according to my recipes and have asked for a long time how I close pickled tomatoes for the winter. Sorry, there were no photos. So I got together and, so to speak, captured the process.

I will describe, as always, several recipes, they are all similar, deserve attention and praise. Recently, I have been closing in 1.5 and 2 liter cans to open and eat once. Therefore, I use the recipe with marinade. I close it without sterilization, that is, I pour it 2 times with boiling water, the third time with marinade. Tomatoes are a little sweet, very tasty, just delicious and a great snack.

It turns out tasty if you add Antonovka apple slices. The taste is extraordinary. Try adding 1 chopped apple to a 3 liter sample jar.

Which tomatoes to choose for conservation?

For blanks, small tomatoes are required, they should easily pass into the neck of the jar, fill it well with shaking. The peel on vegetables is quite dense, otherwise it will burst immediately from boiling water. For the same reason, overripe and soft tomatoes with dents are not suitable; it is better to put them on the sauce. But you should not take greenish ones either. Tomatoes of different ripeness must not be covered together. There are recipes for green tomatoes.

There should be no signs of rot, gray spots and insect-eaten areas. One such fruit can ruin the entire jar.

The ideal variety for preservation is cream, and of one “caliber”. Canned cherries look beautiful in jars. It is not necessary to take only red tomatoes, the mix with yellow ones looks bright and interesting.

How to preserve pickled tomatoes for the winter

It all starts with washing the cans and the tomatoes themselves. The safety of the blanks directly depends on the thoroughness of this procedure. If you preserve tomatoes without sterilization, then it is imperative to steam the jars and lids before laying the vegetables, if with sterilization, then it is enough to thoroughly wash the container with soda.

Pickling provides long-term storage due to two factors: vinegar and heat treatment. She needs to be given special attention.

The method without sterilization with double pouring with boiling water and holding is more suitable for three-liter cans and large quantities of conservation. It is more convenient to marinate with sterilization liter jars with small tomatoes, such as cherry tomatoes. To prevent them from bursting during heat treatment, it is enough to chop the vegetables several times near the “top”.

Ingredients

• 5 kg of tomatoes;
• 3 heads of garlic;
• 1 bay leaf for each jar;
• black peppercorns.

At your own discretion, you can add parsley, onion rings, bell peppers.

Which way I will not say for sure, it depends on the size of the tomatoes themselves and the cans. I got 4 cans of 2 liters each. The marinade was cooked from 3 liters of water.

To prepare the marinade for 1 liter of water:

• salt - 1 tablespoon;
• sugar - 3-5 tablespoons of sugar (I add 3, for more sweetness it will take 4-5 tablespoons);
• vinegar 9% - 50-60 ml.

Method number 1 without sterilization

The recipe is simple, but the tomatoes are delicious, you can't drag them by the ears. The workpieces will calmly stand in the closet or closet for a year. The main thing is that sunlight does not fall on them.

Method number 2 with sterilization

1. Distribute the spices over the washed jars and put the tomatoes tightly.
2. Boil the marinade from water, the required amount of salt and sugar with vinegar. When it boils well, pour it over the jars. Cover, but do not roll up.
3. Sterilize the container with tomatoes for 15-20 minutes in a saucepan with water. At the bottom of the pan, be sure to put a towel and put jars of tomatoes. Pour hot water up to the level of the cans' hangers. Do not boil vigorously, or it may get inside them. Time to mark from the moment of boiling.
4. Gently remove hot cans from water, seal.
5. Place them upside down, cover with a woolen blanket or something warm until they are completely cool for about a day.
6. Then you can put it in your closet or cellar for storage.

Aspirin recipe

I know that it was closed this way back in Soviet times. And until now, many add aspirin when canning. This is my mom's recipe, proven over the years. And she was a good housewife, she cooked very tasty, and was happy to receive guests. It is sad to remember that she is no longer alive. There are only entries in the culinary notebook.

Ingredients for each 3 liter can:

• 1 tablespoon salt
• 2-3 tablespoons of sugar;
• 60 ml of 9% vinegar;
• 1 tablet of aspirin (acetylsalicylic acid);
• 1 piece of bay leaf;
• 8 black peppercorns.

At your own discretion, add parsley, dill sprigs, hot peppers, onions, bell peppers.

Thanks to aspirin, tomatoes are perfectly stored even without sterilization. In this case, there is no need to pour boiling water over them several times. You only need to steam an empty container before filling, hold the sealing lids for a couple of minutes in boiling water.

1. Wash the tomatoes and prick with a toothpick near the stalk.
2. First, place a bay leaf and black peppercorns in each washed jar. Garlic cloves and herbs are optional.
3. Fill to the very top with the tomatoes, shaking the containers.
4. Boil water, you do not need to cook the marinade.
5. Add 1 table to each jar on top. spoon of salt, 2 or 3 tablespoons of sugar, pour 60 ml of vinegar 9%.
6. Attach 1 tablet of acetylsalicylic acid.
7. Pour boiling water over and then roll up. Check for oozing from under the cover.
8. Place the jars under the "fur coat" with the lids down for about a day. You can store it without a refrigerator for a year.

Bright, beautiful and incredibly tasty pickled tomatoes with pleasant sweetness are an excellent appetizer for any dish. They taste like cask. There is no aftertaste from aspirin. They will help out on a holiday, complement the dinner. Be sure to try a new recipe and write your feedback in the comments, maybe someone will use your experience.

Calorie content: Not specified
Cooking time: Not indicated

If you think that you have already tried all the tastes of pickled tomatoes, then I will tell you one very original recipe, and you will decide for yourself whether you are wrong or not. So, the preparation at first glance is quite simple, very similar to the classic one, but tomatoes with garlic inside are delicious for the winter. I prepared the recipe specially so that all the points of conservation are clear.

Ingredients for cooking tomatoes with garlic inside:
- pickled tomato fruit - 2 kg,
- a clove of garlic - one for each tomato fruit,
- finely ground kitchen salt - 2 tablespoons for each liter of water,
- granulated sugar (white) - ¾ glass for 1 liter of water,
- table vinegar 9% - 1/2 tbsp.,
- dried laurel leaf,
- peppercorns,
- carnation bud.

Recipe with photo step by step:

We sort out the fruits of the tomato, we select the same small size. We wash them and wipe them dry. Then, using a knife, we make a shallow cut at the place of attachment of the stalk.
Now we peel the garlic and rinse it.




We dry the garlic cloves and stuff the tomatoes with them.




We wash the dill greens.
Then we put the greens in dry (pre-processed) jars (it is better to use a small container to eat tomatoes in a couple of times). Add spices.




We also lay out the tomatoes.






Pour water into a saucepan, add salt and sugar sand per liter of water. Next, bring the liquid to a boil.
We do the first fill for 15 minutes.




Then we drain the marinade, add table vinegar to it, boil to a boil and refill.
We roll up the lids with a key, turn over the jars and cover them with a blanket to keep warm.




After a couple of days, the tomatoes with garlic inside can be transferred to a place convenient for further storage.
Bon Appetit!
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