Tomatoes marinated with allspice
1 serving
40 minutes
From the book by Evgeniya Dymova "The Taste of Summer". We make preparations according to this recipe exclusively in three-liter jars. We learned it from the wonderful hostess and craftswoman Nadezhda, the wife of our permanent manager of the house in Suzdal Nikolay Alekseevich. Opening a jar on a winter day, when a snowstorm is dancing outside the window, we remember the author of this deliciousness with a kind word.
1
Prepare sterilized jars and lids.
2
Wash the tomatoes with cold water and remove the stems.
- Tomatoes: 2 kg
3
Pierce each tomato at the base with a wooden toothpick before placing it in the jar.
- Tomatoes: 2 kg
4
Fill the jars with prepared tomatoes, layering with spices.
- Allspice berries: to taste
- Cloves: to taste
- Bay leaf: to taste
- Garlic: to taste
- Dill seeds: to taste
5
Pour boiling water into each jar and leave for 15-20 minutes. Put a plastic lid with holes on the jar and drain the water. Repeat the process once more, meaning fill the jars with boiling water twice and pour it out.
6
Prepare the marinade. Pour 2 liters of water into a pot (for 1 jar) plus another 100 ml of water. Add salt and sugar, bring to a boil, and let it simmer for 5-10 minutes.
- Salt: 2 tablespoons
- Sugar: 6 tablespoons
7
Pour boiling marinade over the tomatoes in the jars to the top.
- Tomatoes: 2 kg
8
Pour into each vinegar essence and sprinkle with citric acid.
- Vinegar essence (concentrated acetic acid): 1 teaspoon
- Citric acid: pinch
9
Seal the jars with lids. Turn them upside down, wrap in a blanket, and let cool.