Do you know how to pickle tomatoes in a bank?

What is marinating? This is one of the most common ways of preserving vegetables, sometimes fruits and berries using acetic essence. The most important thing in this process is that in the presence of table salt the acid kills microorganisms that can be found in water, on vegetables and can walls. In some cases, in addition to salt, sugar and vegetable oil are added to the marinade.

How to pickle tomatoes in a jar?

Mistresses usually pickle vegetables in the beginning and middle of autumn. It is during this period that farmers and summer residents harvest their crops from their kitchen gardens. The most popular vegetables for pickling are cucumbers, tomatoes, cauliflower, green beans, even watermelons. And then rolled all this good into the banks, in cold winter weather you can enjoy bright red and green fruits, getting from the pantry pickled cucumbers in three-liter bottles or pickled tomatoes in liter cans. By the way, it is very convenient in these containers to pickle small tomatoes of oblong varieties or varieties of cherry.

Many owners before canning begin to look for new recipes in books, on Internet sites, look through various culinary programs, read magazines, ask the more experienced neighbors or girlfriends. But there are also those who strictly adhere to the grandmother's recipes, which detail how the tomatoes are picked in the bank. Sometimes even the slightest nuance, some seemingly insignificant detail, for example, the use of this or that spice or information about the exact proportions of the products used can turn your vegetables into a snack with an unmatched taste. Let's get acquainted with the old recipe, which describes how to pickle tomatoes in jars.

"Grandma's recipe"

Necessary ingredients (for four 1 liter cans):

• Tomatoes of elongated varieties -1.5-2 kg;
• Garlic - 8 denticles;
• Parsley and dill - 3 sprigs;
• Bay leaf - 8 pieces;
• Salt - at the rate of 1 tbsp. L. Per 1000 ml of water;
• Sugar - at the rate of 3 tbsp. L. Per 1000 ml of water;
• Black pepper (peas) - 10-12 grains;
• Acetic essence - 4 tsp.

How to pickle tomatoes in the bank: the stages of cooking

1. Before you start the canning, you need to make sure that all the fruits are healthy. They should be the same size and in no case unreached.
2. In the next step, the tomatoes need to be cut off the stems, washed, carefully dried with a cotton towel. Also wash the greens. Peel the garlic.
3. We prepare cans and covers. To do this, you must first wash and dry them properly. Wash the lids and boil them.
4. At the bottom of the jar put greens (finely chopped), chopped garlic (circles), black peas and two laurel leaves.
5. Put the tomatoes in the jar, after stitching the toothpick of the peduncle.
6. Prepare the pickle and pour the cans with tomatoes, cover with lids and boil in water for 6 to 8 minutes.
7. Banks carefully remove from boiling water, lift the lid, add 1 tsp. Essences, and roll up the lids.

That's all. Now you know how to pickle tomatoes in the bank. You can try it yourself. Good luck!