Canned pickled tomatoes

Step-by-step recipe

Step 1:

Sterilize the jars (for example, by adding 50 ml of water to each jar and placing them in the microwave for 5 minutes at maximum power).

Step 2:

Coarsely chop the horseradish leaves into each jar. Add a sprig of dill to each jar. Peel the garlic and add 2 cloves to each jar.

Step 3:

Take small tomatoes and pierce them from the top with a toothpick 4-5 times. Add a layer of tomatoes.

Step 4:

Coarsely chop 1/4 of a sweet pepper into each jar. Add 2 currant leaves to each jar. Chop fresh dill, a sprig with the stem.

Step 5:

Add another layer of tomatoes. Chop another 1/4 of the bell pepper into the jar. Add 2 cloves of garlic and more tomatoes to fill the jar.

Step 6:

Chop another sprig of dill and add basil leaves.

Step 7:

Fill the jars with boiling water to the top. Cover with sterilized lids for 15 minutes and drain the water from the jars.

Step 8:

Add 2 allspice pods and 10 peppers from the mixture to each jar. Add 1 level tablespoon of salt and 2 tablespoons of sugar to each jar.

Step 9:

Add 1 teaspoon of acetic acid (70%) to each jar. Fill to the top with boiling water and seal tightly with lids.

Cooking tips

After sealing, turn the jars upside down on the lid and cover with a blanket until cool.

It is essential to sterilize not only the jars, but also the lids with boiling water or steam.

Store the preparations in a dark place and, preferably, not in a warm place.