Pickled tomatoes

Pickled tomatoes

Category: Blanks

Ingredients
CALCULATION - four 3-liter cans
rock salt	200 g
vinegar 9%	150 g
sugar	200 g

Cooking method

• This amount is for four 3-liter cans (now I don't close them in such, but in 1.5 liters). I take clean sterilized jars, put bell peppers, parsley, dill. 1 small onion, cut into rings, bay leaf, peppercorns, garlic and most importantly, TOMATOES. Fill with water. Pour the water back into the pan. There sugar and salt. We boil. We fill in the banks. Lasts 15 minutes. We pour back into the banks. Pour boiling brine again. 20 minutes. Boil again. Pour vinegar. And we fill in one last time. And roll up.

Note

Tomatoes are just a feast for the eyes. So pretty with parsley and pepper. And very, very tasty. I've been cooking this way all my adult life. Today, if I have time to do it, I will post a photo. Recommend!

fronya40, tell me how much salt do you put in a liter of water?

I am making a clarification again - this is a calculation for four 3-liter cans! that is, I collect water in four 3-liter jars with tomatoes. I pour it back into the saucepan and pour sugar and salt there, and then vinegar.

I am making a clarification again - this is a calculation for four 3-liter cans! that is, I collect water in four 3-liter jars with tomatoes. I pour it back into the saucepan and pour sugar and salt there, and then vinegar.

I read everything carefully. Therefore, I asked the question. You have drained the water from the cans, and how much is it in liters? Never measured. I close 2-liter jars with a wide neck, but I immediately fill it with ready-made marinade and put it on pasteurization for 15 minutes. I put salt and sugar at 50 grams per liter of water.

In a 3-liter jar with tomatoes 1.5 liters of water

I read everything carefully. Therefore, I asked the question. You have drained the water from the cans, and how much is it in liters? Never measured. I close 2-liter jars with a wide neck, but I immediately fill it with ready-made marinade and put it on pasteurization for 15 minutes. I put salt and sugar at 50 grams per liter of water.

sorry, didn’t read it right away. To be honest, I didn't measure. Yesterday I put 4 1.5 liters of cans, poured water, poured and poured half the norm of everything .. When I counted, about 5 liters of water came out, but it depends on what kind of tomatoes - if small, then more of them will enter the jar and, accordingly, less water , if the tomatoes are large, then they will enter less and more water ..

Thanks for answers. Next time, I'll just reduce the amount of salt and sugar.

why reduce salt and sugar? do not. Do as I told you, it's very simple. I lay out everything, fill it with water, drain the water and count how many cans ... this is the number of cans, but not water, why do they bother you so much?

I closed a couple of cans for testing. I will definitely report back in winter. Thanks for the recipe.

I opened it and tried it. Good, delicious. The recipe is not confusing. I had to attach cans that would not go into sterilization in an airfryer.