Ingredients Jump to Instructions ↓

  1. 4 lb average tomatoes

  2. 1 l water

  3. 1 tbsp salt

  4. 2 tbsp sugar

  5. 1/3 c vinegar 9%

  6. 3 tbsp vegetable oil horse-radish dill garlic

Instructions Jump to Ingredients ↑

  1. Method : Tomatoes are usually pickled in large jars ( 3 l, and this recipe is for 3 l jars ). If you want you can use little ones, it's more comfortable to open them. Clean the jars very well. Sterilize them in the boiling water for 20 minutes. Put a leaf of horse-radish, dill and few cloves of garlic on the bottom of the jar. Then out the tomatoes up to the top. Sterilize the covers ( there are special ones for preserving) in the boiling water for 15 minutes. Add sugar and salt into water and boil it. After boiling add vinegar and let liquid boil during 5 minutes. Pour hot liquid into the jar to the brim. Close the jars with covers. Turn the jar upside down to check the leaking. Put somewhere some warm things (it can be an old blanket or a jacket), put the jars upside down. Cover them with a blanket. Leave then for 4-6 hours. After that if the jars are still warm, let them cool down. Then place them in a cool place (fridge, cellar) and keep for months. Pickled tomatoes can be served with anything you like.


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