WHO TRIED - DOES NOT LEAVE WITHOUT A RECIPE‼️ PICKLED TOMATOES (RECIPE UNDER VIDEO)
PICKLED CUCUMBERS ACCORDING TO THIS RECIPE are the most delicious and EASIEST TO DO this link 👇👇👇
• Даже КРУПНЫЕ ОГУРЦЫ будут ХРУСТЯЩИЕ т...
The recipe for these pickled tomatoes in Armenian style is really requested by everyone who has tried them at least once. At one time, I myself was "impressed" by the taste of these tomatoes and also asked for the recipe. And when I saw how easy it was to make such pickled tomatoes, this recipe can be said to have supplanted all other pickled tomato recipes from my cookbook. Tomatoes are dense, incredibly tasty, spicy, slightly spicy.
We need autumn, dense tomatoes that do not sag during the pickling process. I have red and yellow cream today.
At the bottom of clean jars (I have jars with a volume of 1.5 l), lay out the onion, cut into half rings or quarter rings.
Now fill the jars with tomatoes to the very top. But I definitely cut off their tails
so that the tomatoes do not burst during heat treatment, and also so that they better absorb the taste of the marinade.
When laying the tomatoes, I periodically shake the jars so that the tomatoes lie more tightly.
Add one bay leaf to each jar.
Now we fill the jars with tomatoes with boiling water, cover with lids and leave to warm up for 20 minutes. And in the meantime, we will prepare vegetables and herbs for the marinade.
Vegetables and herbs must be passed through a meat grinder. From the greens I have dill, parsley and basil here.
What I like about this recipe is that it does not require any supernatural greens and vegetables. And this recipe can be easily made at home. As vegetables, I take carrots, bell peppers, garlic, and hot peppers here.
Now we drain the water from the cans into the pan. Immediately spread the ground vegetables and herbs here. Add salt and sugar (their
I will indicate the quantity at the end of the article) and put the pan on the stove to boil. Don't add vinegar yet.
While the marinade is boiling, we put allspice with peas, a couple of cloves (if you like) and black pepper with peas in each jar.
From the moment the marinade boils in the pan, let it boil for about 5 minutes so that the vegetables boil well
Then turn off the stove and add vinegar.
Pour jars of tomatoes with this hot marinade. I constantly stir the marinade so that the ground vegetables and herbs are evenly distributed over the jars.
We twist the jars well or roll them up with lids and put them in a warm place until they cool completely.
But the marinade always remains here, because we add a lot of vegetables, salt, sugar and vinegar to the water drained from the cans.
And here are two options: prepare another jar of tomatoes and roll up or pour tomatoes in a cup with this marinade and make it “eat now”.
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RECIPE for 4 jars with a volume of 1.5 l:
Tomatoes ~4 kg
Onion - 2 pcs (300 g)
Dill - 1 bunch
Parsley - 1 bunch
Basil - 1 bunch
Garlic - 1 large head
Carrots - 2 pieces (250 g)
Bulgarian pepper - 2 pcs (250 g)
Bitter capsicum - 2 pcs
Bay leaf - 4 pcs
Allspice peas - 20 pcs
Carnation - 8 pcs
Black peppercorns - 40 pcs
MARINADE:
Water - as needed
Salt rock - 2 tablespoons with top (80 g)
Sugar - 2/3 cup (150 g)
Vinegar (9%) - 170 g
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‼️ For 1 liter of water you need:
Salt - 1 tablespoon with top (40 g)
Sugar - 3 tablespoons (75 g)
Vinegar 9% - 75 g
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Sincerely, Ludmila.
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