Juicy, sweetish-sour canned tomatoes in the marinade are perfectly combined when closed in jars with such fruit as cherry plum. It gives them a little sourness and astringency, so the taste of such a snack at times improves.
The picking season of cherry plum just coincides with the season of ripening tomatoes, so you do not have to look for these products alternately. For preservation, choose dense fruits with intact skin.
For one 2-liter can you need:
- 800 g tomatoes;
- 200 g cherry plum;
- 0, 5 bunches of celery;
- 3 cloves of garlic;
- 1, 5 tbsp. l vegetable oil;
- 1 tbsp. l 9% vinegar;
- 1 tbsp. l sugar;
- 1 tsp. salts with top;
- 5 black peppercorns or allspice;
- 1 tablet of aspirin.
Cooking
1. Wash tomatoes and cherry plums in water. First place the tomatoes in the jar, lightly pressing them to minimize gaps, and then pour the cherry plums in the jar. Fruits just fill the gap between the vegetables.
2. Fill the jar with boiling water and let stand with it for about 10-12 minutes. This preservation method is called “double flooding”.
3. After the specified time, pour boiling water into the pan using a drain lid. You can independently make holes in the ordinary plastic cover with a knife or scissors.
4. In the pan, cut into plates the cloves of peeled and washed garlic and add salt with sugar. Put the pan with the brine on the fire and bring to a boil.
5. Put celery in the jar and add peppercorns in it. Pour in vegetable oil and 9% vinegar.
6. Pour a hot pickle into a jar of fruit and vegetables and immediately drop 1 acetyl tablet into it.
7. Seal the jar with the preservation key using the sealing cap.
8. Turn the top over and let cool in this position for subsequent placement in the pantry.
9. Your pickled tomatoes with cherry plum are ready for winter!
