As a rule, till fall in each woman, and sometimes and the man, "the instinct of a hamster" - the aspiration to make stocks on cold season wakes up. Pickling of tomatoes - a successful way to fight with suddenly arisen harvest or vegetables bought in a large number. Recipes of conservation – a large number, however not everyone they are suitable for city dwellers because of difficulties of storage. However there is a way which won't demand from you big energy consumption and a cellar for storage of preparations.
It is required to you
- tomatoes – 1-2 kg;
- fennel umbrellas – 1-2 pieces;
- garlic – 4-5 cloves;
- bay leaf – 1 piece;
- black pepper peas – 5 pieces;
- siliculose paprika – ¼ pieces;
- water – 1 l;
- salt – 50 g (2 tablespoons);
- sugar – 50 g (2 tablespoons);
- vinegar of-1 tablespoon;
Instruction
1. Take glass jars of 800 ml or 1 l, it is possible with the twisting covers. Carefully wash up them with soda and sterilize. There are several ways of sterilization, here some of them. Place the washed-up banks in the oven warmed up to 120-130 degrees and leave in it for 15-20 minutes. The second way is to put to bank with a cover in a deep pan, to fill in them completely with water and to boil within 15 minutes, then to dry. And even for sterilization it is possible to use the dishwasher, for this purpose wash out banks with covers in the machine without addition of powder on high temperature.
2. After banks and covers are sterilized, put on a bottom of 1 large or 2 small "umbrella" of fennel. It is desirable that "umbrellas" were with brown seeds.
3. For pickling take tomatoes smaller and not absolutely dead-ripe: brown, dairy, pink or even green. Wash up them and lay in banks as it is possible more densely. Between tomatoes put garlic gloves. It is possible to add and more, than 5 cloves, superfluous they won't be.
4. Now start brine making. Boil water with addition of salt, sugar and spices: black and paprika, bay leaf. For those who love more pungent flavor it is possible to add 1/3 tsps of cinnamon and 4 pieces of a carnation.
5. The filled banks fill in with a hot brine and from above add 1 tablespoon of vinegar (on a one-liter jar). At once close banks covers, wrap up with a blanket and leave to be cooled. The received preparations are stored in the fridge within a year.