For these preparations, use only unripe fruits; they will give a special taste. Wash and dry the tomatoes thoroughly. Try to choose tomatoes that are roughly the same size for recipes that use whole vegetables, halves or quarters.
Be sure to sterilize jars and lids. For salads, caviar, adjika and options with pieces of tomatoes, containers with a volume of ½–1½ liters are better suited. Prepare whole fruits in two- and three-liter jars. Wrap the rolled containers in a towel or blanket, and when they have cooled completely, transfer them to a cool place for storage.
Whole pickled green tomatoes for the winter
upstateramblings.com
The quantity of products is calculated for a three-liter jar.
Ingredients
- 1 bell pepper;
- 1 hot pepper;
- 800–900 g tomatoes;
- water;
- 2 tablespoons salt;
- 1 tablespoon sugar;
- 80 g vinegar 6%.
Preparation
Cut the bell pepper into small pieces, leaving the hot pepper whole. Place in a jar along with the tomatoes and pour boiling water over it. After 10 minutes, drain the water and boil with salt and sugar. Add vinegar and pour back into jar. Roll up.
Try it
