Homemade preparations are not only a way to preserve vegetables until spring, but also the opportunity to prepare an original and tasty snack. The methods of preservation and the composition of the marinades depend on the type of vegetables, for example, for cherry tomatoes, they usually choose marinade, emphasizing their natural sweet taste.
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Tarragon Tomatoes
You will need:
- 4 kg of cherry tomatoes;
- 24 small bulbs (no more than 1 cm in size);
- 3 bell peppers of different colors;
- 100 g celery root;
- 6 cloves of garlic;
- 2 carrots;
- 2 l of water;
- 1 liter of vinegar;
- 250 g of salt;
- a few peas of black pepper;
- 8 inflorescences of dill.
Carrots and bell peppers are optional elements for the marinade, and it is better not to refuse onions.
Pour water and vinegar into a large pot, add salt. Bring the mixture to a boil and wait until the salt has completely dissolved. Boil water in a separate container and dip the peeled small onions in it for 2-3 minutes. Wash the cherry tomatoes thoroughly. Peppers and seperate bell peppers and cut into large pieces. Peel and chop the carrots. Peel the garlic cloves and cut them in half.
During the cooking of the marinade, you can add some dried dill seeds to it.
Sterilize the jars in which the tomatoes will be stored. At the bottom of each of them put the dill inflorescence and a little garlic. Fill the jars with tomatoes, adding onions, carrots and bell peppers to them. Top with peas of black pepper and the remaining garlic and dill. Pour the cans with marinade.
Put a towel on the bottom of the deep pan. Pour in water and bring to a boil. Put the jars in the pan and sterilize them. The heat treatment time depends on the size of the cans. For half-liter containers, this is 20 minutes, and for liter-containers - 30. Canned ready-to-eat cans are tightly closed with lids, cool and store in a cool place. Tomatoes prepared according to this recipe must be pickled at least a month before consumption.