A bright view of a jar of pickled tomatoes will not let you get past such a snack in the winter time, because besides the tomatoes, there is also an orange pickled carrot that can be juicy and crunchy.
Preservation of this type is created in the process of double pouring vegetables with boiling water, and spices and spices are added to the boiling water a second time. Jars of pickled tomatoes can be stored for about 2 years, but it is advisable to open them in the first year in order to extract maximum benefit from food.
To seal two 2-1-liter cans you will need:
- 600-700 g of tomatoes;
- 2 carrots;
- 0, 5 bunches of celery;
- 4 cloves of garlic;
- 2 tbsp. l vegetable oil;
- 2 tbsp. l vinegar 9%;
- 2 tsp. salts;
- 2 tablets of acetylsalicylic acid;
- 2 tsp. sugar sand.
Cooking
1. First of all, rinse the tomatoes in water and put them in jars. Rinse the jars with hot water.
2. Peel the carrot from the rind and wash it, cut into large quarters.
3. Pour the carrot slices into the jar, into the gaps between the tomatoes.
4. Pour the vegetables with boiled water beforehand and let it sit for 10 minutes.
5. Do not forget to cover with steaming.
6. Cut the garlic cloves, washed and peeled, into the saucepan. Sprinkle spices.
7. From each can of vegetables, pour boiling water directly into a stewpan. Put the resulting pickle in a skillet on the stove and boil again.
8. Place celery in jars.
9. Add 1 tablet of acetyl and then 1 tbsp. l oil and vinegar.
10. Fill the jars with hot pickle.
11. Seal up with a sealing key and turn over, checking the density of conservation.
12. Marinated tomatoes with carrots are ready - you can put them in the pantry!
