Tomatoes "under the snow" (with garlic): recipes for the winter, and how to achieve the natural taste of tomatoes in a jar. Tomatoes under the snow - a step-by-step photo recipe for a delicious preparation

• Water - 1 l
• Sugar - 2.5 tbsp. spoons (or to taste)
• Salt (rock, coarse) - 1 tbsp. spoon without slide
• Vinegar, 9% - 1 tbsp. spoon

Possible flavor ingredients:

*There will be more flavor, but not spiciness

• Mustard beans - 1 teaspoon
• Black peppercorns - 2 pcs.

Important details:

1. Tomatoes are better to take small, ripe, but tight, you can cherry. Large tomatoes will have to be cut into quarters. Focus on taste. We like the option with tomato slices less.
2. The ingredients for the marinade are given with a margin. Rough calculation: divide the capacity of the cans by 2.

• For a 3 liter jar tomatoes under the snow will take 1.5 liters of marinade and 1.5 tbsp. spoons of vinegar.
• For 1 liter - about 0.5 liters of liquid and 0.5 tbsp. spoons of vinegar.
• When making a large batch of blanks, we count how many cans we filled with tomatoes, and easily estimate the amount of brine and its components. It is convenient to calculate the proportion for the same capacities. For example, three 3 liter jars = 9 liters. Divide by two to get 4.5 liters of marinade. And five cans of 1 liter each = 5 liters, or 2.5 liters of filling. Only 7 liters. Multiply sugar, salt and vinegar by 7 and calmly cook the marinade. It's definitely enough.

1) Preparing vegetables.

Wash the tomatoes and pierce the place where the stalk is attached with a toothpick. This is necessary so that they do not burst and marinate better.

We like to finely chop the garlic, and not push it through a press. We use a blender for a large number of blanks. If you decide to make a test jar, just chop with a knife.

Too lazy to mess around? The press is helpful. But keep in mind that when using gruel, the marinade can be very cloudy at first. You don't have to be afraid of this. After standing for a while, already in rolled up jars, the solution will become transparent.

We wash the jars with soda or mustard powder and sterilize in any convenient way. . Wash the lids with the same natural remedy and put them in boiling water for 5-7 minutes.

2) Pour boiling water, and then - marinade for seaming.

The tomatoes will be heated in 1 pouring with clean boiling water. To do this, put the prepared vegetables in jars. We don’t tamp strongly, we just distribute tightly how much will go in.

If you like tomato slices, it is advantageous to use liter jars, they are in the photo below. But keep in mind that this bookmark will include less marinade.

We fill the jars with boiling water - to the very top. Cover with lids (just cover). Let the vegetables warm up for 15 minutes.

During this time, prepare the marinade. We heat water, add sugar and salt, stir until completely dissolved and wait for it to boil. Boil on fire for just a minute. Lastly, pour in the vinegar and turn off the heat.

The marinade must be hot to pour into jars. It is advantageous to dissolve the components towards the end of the heating of the tomatoes.

After 15 minutes of heating, drain the water from the cans.

Sprinkle finely chopped garlic over the tomatoes. Here it is - the effect under the snow in an elegant recipe. If you're using mustard seeds and black pepper, it's time to add the spices.

We fill the jars to the top with hot marinade and immediately roll them tightly under the lid. Gently twist the rolls on weight so that the garlic is distributed in the liquid. Put upside down and wrap. Once cool, put in a dark cupboard. Coolness is beneficial, but not required. The workpiece withstands room temperature well.

Snow is called finely chopped cloves of garlic, which, when harvested, are rolled up with tomatoes. The shavings, as it were, powder the red fruits in the marinade, resembling snow flakes. The preparation is made with the addition of sweet or hot peppers, herbs, spicy spices and even apples, but the classic recipe is more popular than the rest. This is due to the ease of preparation and natural taste. Ripe canned tomatoes contain the pigment lycopene, the presence of which in the body prevents cancer.

First you need to sort the tomatoes by variety, size and degree of ripeness. You should not combine brown, pink, red and green in one jar. For each degree of ripening, marinades with different amounts of spicy ingredients are used.

• Fruit selection. For recipes with "snow", it is better to select fruits of medium maturity in small sizes. So that they do not burst, in place of the stalk, one puncture should be made with a wooden toothpick.
• Clear brine. The marinade will not become cloudy if finely chopped horseradish leaves or root are added to it.
• Spices. For home preservation, cooks recommend using coarse table salt and high-quality seasonings. Leaves of greenery before laying in jars must be checked for damage and rot - they can cause swelling of the lids.
• Container preparation. Sterilize carefully washed glass containers for at least ten minutes. The lids should be boiled for about five minutes immediately before rolling.
• Vinegar. It is advisable to use natural vinegar, but regular table vinegar will do. An alternative would be 70% vinegar essence.

Other natural products can also be used as a preservative. The table shows their name and quantity based on 1 liter of marinade.

Table - Natural preservatives for tomatoes

7 popular recipes

All recipes for tomatoes "in the snow" involve chopping garlic. You can prepare flakes with a blender, garlic cloves or grate cloves. Crushing the garlic too finely can give a cloudy residue in the jar, but the taste of the tomatoes will not be affected by this.

Classic variant

Peculiarities. For this blank, you do not need to use any spicy additives. The lack of sterilization facilitates the cooking process, however, pre-treatment of the container with steam will have to be done. The recipe is designed for a volume of 3 liters.

Components:

• dense tomatoes - up to 2 kg (depending on the size of the fruit);
• purified water - 1500 ml;
• sugar - 100 g;
• rock salt - 30 g;
• vinegar - 50 ml;
• garlic flakes - two large spoons with a slide.

Procurement order

1. Place vegetables carefully.
2. Fill completely with boiling water.
3. Wait 15-20 minutes.
4. Boil water in a separate container.
5. Add, stirring, sugar and salt.
6. Boil for two minutes - the marinade is ready, add vinegar at the end.
7. Drain the water.
8. Add garlic flakes to vegetables.
9. Pour hot marinade over.
10. Roll up tightly.

In the recipe, you can use less salt - so the vegetables will taste as fresh as possible.

without vinegar

Peculiarities. Being a good preservative, vinegar is strictly contraindicated for people with diseases of the digestive tract. Citric acid or vinegar essence can be an alternative. Using the last two ingredients will make the marinade taste much more tender, and the tomatoes will retain their natural shade. The recipe is calculated for 3 liters.

Components:

• tomatoes - up to 2 kg;
• grated garlic - two full large spoons;
• citric acid - one large spoon;
• salt - 50 g;
• granulated sugar - 200 g;
• dill - two umbrellas.

Procurement order

1. Place the dill at the bottom of the jar, then the vegetables.
2. Pour in boiling water for 20 minutes.
3. Drain the cooled water, boil with sugar and salt.
4. Pour lemon with garlic chips into a jar.
5. Pour in boiling brine and immediately screw on the lids.

mustard tomatoes

Peculiarities. A piquant taste will add dry mustard powder to the marinade. The recipe is for a liter jar.

Components:

• dense tomatoes - 0.5 kg;
• water - 0.5 l;
• chopped garlic cloves - a large spoon;
• dry mustard - a small spoon with a slide;
• granulated sugar - 50 g;
• table salt - a small spoon;
• vinegar - a large spoon.

Procurement order

1. Place the vegetables in a container and top up with boiling water for a quarter of an hour.
2. Drain the liquid into a saucepan.
3. Mix mustard, salt and sugar in water.
4. Boil five to seven minutes.
5. Let the marinade cool for two to three minutes before pouring in the vinegar.
6. Add chopped cloves.
7. Pour in brine and roll up immediately.

The marinade should be cooked on very low heat, as dry mustard foams too much.

With horseradish

Peculiarities. Spicy and fragrant pickles will delight lovers of spicy snacks. The "snow" in this recipe is a mixture of grated horseradish root and garlic. Horseradish will not let the marinade become very cloudy. The recipe is suitable for a three-liter container.

Components:

• fruits of medium tomatoes - about 1.5 kg;
• chopped garlic - a large spoon;
• grated horseradish root - a large spoon;
• granulated sugar - 100 g;
• salt - 20 g;
• vinegar essence - 15 ml;
• allspice - five peas;
• water - 1.5 l.

Procurement order

1. Put all the vegetables in a jar and pour boiling water for 15 minutes.
2. Prepare a separate marinade from water with sugar and salt.
3. Replace water in vegetables with marinade.
4. Add vinegar essence and roll up.

Sugar

Peculiarities. Vegetables canned in their own juice, have a sour-sweet taste. The recipe is also called "Lick Your Fingers". An excellent option for lovers of gourmet pickles. It is convenient to make a blank using liter jars. This volume indicates the number of ingredients.

Components:

• ripe tomatoes - 0.7-1 kg;
• granulated sugar - 20 g;
• salt - 5 g;
• grated garlic - a large spoon.

Procurement order

1. Cut fruits into slices.
2. Mix flavors in a container.
3. Lay the vegetables in layers in a jar, sprinkling with the mixture.
4. Close with lids.
5. Sterilize 15 minutes.

For cooking, use fully ripened juicy vegetables so that they release the juice as much as possible. Sterilization is required, otherwise seamings may ferment.

Pickled

Peculiarities. Can be prepared without sterilization and stored at room temperature. It is advisable to use small fruits, cherry tomatoes are ideal. The ingredients are based on one liter jar.

Components:

• cherry - 1 kg (how much will go in);
• granulated sugar - 40 g;
• salt - 20 g;
• vinegar - 5 ml;
• crushed cloves - one head;
• black pepper - five peas;
• horseradish - half a sheet;
• dill - two branches;
• bay leaf - one piece.

Procurement order

1. Dilute salt and sugar in 1 liter of boiling water - let it boil for two minutes.
2. At the bottom of a sterilized jar, put all the spices except garlic.
3. Place tomatoes on top.
4. Pour in the marinade.
5. After 15 minutes, pour the brine into a saucepan and bring to a boil.
6. Refill tomatoes.
7. After five minutes, drain and boil the brine again.
8. Add vinegar with garlic crumbs to the jar.
9. Pour a third time with marinade.
10. Roll up tightly with lids.

Greens with pepper

Peculiarities. This is a real "hit" of the everyday table. A savory snack can be served by seasoning with fragrant vegetable oil.

Components:

• green tomatoes - about 2 kg;
• sweet pepper - five medium pieces;
• hot pepper - one pod;
• chopped garlic - one glass;
• garlic, sliced ​​\u200b\u200bin plates - one head;
• dry mustard - 15 g;
• black pepper - five to seven peas;
• granulated sugar - 200 g;
• table salt - 100 g;
• vinegar essence - 50 ml;
• water - 2 l.

Procurement order

1. Grind hot and sweet pepper through a meat grinder or chop in a blender.
2. Cut tomato fruits in half.
3. In each "pocket" put the filling of peppers and two slices of garlic.
4. Place tomatoes in jars.
5. Add mustard, peppercorns and grated garlic.
6. Boil water, add salt and sugar according to the recipe.
7. Remove from heat, add vinegar essence.
8. Pour filled jars with marinade.
9. Sterilize for at least 20 minutes.
10. Roll up lids.

For more spiciness when laying vegetables, you can add a third of the chili pepper, peeled from seeds, to the jar.

Spins should be kept in a cool place - a basement or refrigerator. If the storage of the blanks is planned in a kitchen cabinet or pantry, it is recommended to put one tablet of Aspirin in the jar during the preservation process, thus ensuring the safety of the blank at a higher temperature. After rolling, the jars must be turned upside down and wrapped in a warm blanket until completely cooled. This method will help determine the tightness of the lids and allow the marinade to quickly saturate the tomatoes with a spicy flavor.

Maybe not everyone has heard this name, but it is easily explained. The garlic used for such harvesting is finely chopped and used in large quantities, due to which the tomatoes in the jar look as if powdered with snow mass. Tomatoes prepared according to this recipe not only look spectacular, but are also very tasty and extremely healthy. After all, the benefits of garlic are undeniable and proven many times.

So that jars with blanks do not explode and are well stored all winter, you need to carefully prepare the dishes and select high-quality ingredients. Glass jars must first be washed with soda and sterilized in any convenient way - in the microwave, steamed, in the oven. Metal lids should also be sterilized. They need to be held before sealing for 2-3 minutes in boiling water.

When selecting tomatoes, it is desirable to choose firm fruits of medium size without damage. They may be slightly unripe, brown, but it is not recommended to use green tomatoes for harvesting. Vegetables are washed under running water and laid out on the table, spreading a towel to dry them.

The same is done with garlic, after peeling it from the husk. At the next stage, its slices are crushed in a blender, grated or cut with a knife. A garlic crusher should not be used - garlic passed through it will make the marinade cloudy. According to the classic recipe, additional seasonings are not required, but lovers of spices and herbs can add pepper, currant leaf or any greens if desired.

On a note! Before putting the tomatoes in a jar, they are pierced with a toothpick in several places so that the skin does not burst when pouring the marinade.

The best recipes for tomatoes in the snow with garlic with photos

There are different recipes for this blank using different ingredients. For example, people with diseases of the gastrointestinal tract are not very suitable for preservation with vinegar, so there is a way to cook a tomato under the snow without using acetic acid.

Someone wants to get a product with a sharper taste, for this additional additives are used. Some summer residents distribute a tried and tested recipe, which, from their point of view, seems to be the most delicious. By the way, tomatoes under the snow do not have a pronounced garlic flavor. The brine is moderately spicy and pleasant to the taste.

If you do not use vinegar in the recipe, you can replace it with citric acid. It will not be possible to completely do without an acidifying ingredient - it extends the shelf life of the blanks, inhibits the development of microflora and mold. To prepare the blank according to this recipe for 5 liter jars, you will need:

• 4 kg ripe tomatoes:
• 5 st. l. chopped garlic;
• 5 tsp citric acid;
• chopped parsley;
• dill umbrellas;
• Bay leaf.

Pour tomatoes with 3 liters of marinade. To prepare it, you need 3 tbsp. salt and 5 tbsp. granulated sugar.

At the bottom of each jar is placed 1 bay leaf and a dill umbrella, a little parsley. Then the tomatoes are carefully laid, trying not to crush them, but at the same time leaving as little space as possible between them. At the next stage, the jars are poured with boiling water and allowed to stand for 15-20 minutes. Then repeat the procedure again.

Place a tablespoon of grated garlic on top of the tomatoes. After that, the jars of tomatoes are poured to the top with a marinade of water, salt and sugar (boil for 5-7 minutes), adding 1 tsp to each of them. lemon powder and roll up.

To make spicy tomatoes in a large container for the whole family, use 3-liter jars. This recipe is suitable for summer residents who have harvested a good crop of tomatoes that require immediate processing. The order of preparation of the workpiece will be as follows:

• tomatoes are tightly packed in a jar, how much will fit;
• add half of the bell pepper, cut into slices;
• throw 3-4 peas of allspice;
• put 2 pcs. cloves;
• sprinkle tomatoes with chopped garlic (5-6 teeth);
• pour boiling water.

Let the tomatoes stand for 20 minutes. Marinade for a 3-liter jar of tomatoes under the snow is prepared from 1.5 liters of water, 3 tbsp. l. salt and 4 tbsp. l. Sahara. Actually, that's how much water goes into a 3-liter container filled with tomatoes. It is simply poured from a jar into a saucepan, put on fire, brought to a boil, after adding salt and sugar according to the recipe, and boiled for 5 minutes. Ready marinade pour tomatoes with garlic, then add 1 tbsp. l. 70% vinegar essence and roll up.

For a change, try the recipe for sugar tomatoes under the snow in a liter jar. Its main difference is that they use fleshy juicy and ripe tomatoes, cut into pieces. Tomatoes are canned in their own juice and have a pleasant sweet and sour taste. It is pleasant to open such a jar in winter on a frosty day and eat the workpiece with the family for 1-2 times. In addition to tomato, garlic, salt and sugar, nothing else is used in the recipe. For one liter jar you will need:

• tomatoes;
• a head of garlic;
• 1 st. l. granulated sugar;
• 1 tsp heaping salt.

Salt should be taken ordinary, rock - the cheapest. Before putting the tomatoes in a jar, they are cut into large pieces. Finely chop the garlic with a knife and mix it with salt and sugar. Tomatoes are placed in sterilized jars, sprinkled with garlic mass. Vinegar is not used for this recipe. Banks are rolled up and sterilized for 15 minutes in boiling water.

On a note! If you plan to eat the workpiece in the near future, you can not sterilize it, but close it with a polyethylene lid and store it in the refrigerator until serving.

If you want more flavor rather than spiciness, you can put mustard seeds and allspice in the blank. Garlic per 1.5-liter jar consumes 1 dessert spoon. For the marinade, salt, sugar and table vinegar are used. Each jar will take about 750 ml of marinade. Its total amount is calculated based on the number of cans. Put on 750 ml of water you will need:

• 1 st. l. salt without a slide;
• 2 tbsp. l. Sahara;
• dessert spoon of 9% vinegar.

In sterilized jars, chopped tomatoes (preferably medium-sized ones) are laid out, 1 tsp is added to each. mustard seeds, 2 peppercorns and minced garlic. Then the container is poured with boiling water, covered with lids and left to warm up for 15 minutes, and then drained. During this time, marinade is prepared on the stove, which is then filled to the top with each jar, and rolled up with a typewriter. Vinegar should be poured into the marinade after the fire is turned off.

Advice! In order for the garlic to be evenly distributed over the jar, it should be twisted by weight in different directions, holding it at an angle, after the lid is hermetically closed.

This recipe is on the list of favorite blanks for many housewives. There is nothing unusual in its composition, but the tomatoes turn out just the way that you lick your fingers. It is best to use small tomatoes, perfect cherry tomatoes. The recipe is given for a 1 liter jar. Opened - and quickly ate! Very comfortably. To prepare for such a volume, you will need the following products:

• 500 g of small tomatoes;
• 1 st. l. chopped garlic;
• 1 st. l. granulated sugar with a slide;
• 0.5 dessert spoon of salt;
• 1 dessert spoon of 9% vinegar.

On tomatoes, 1 puncture is made in the area of ​​\u200b\u200bthe stalk and placed in a clean, sterilized jar. Pour boiling water over the container and let it warm up for 15 minutes. During this time, a marinade is prepared based on 0.5 liters of purified water. Add a measured amount of salt and sugar to the pan, let it boil for 1 minute, and after turning it off, pour in the vinegar. Boiling water is drained from the jar, chopped garlic is laid out and immediately poured with cooked marinade and the lid is screwed on. Each cooked jar should be shaken slightly so that the garlic is distributed over the voids.

In this recipe, the role of snow is played not only by chopped garlic, but also by grated horseradish root. The workpiece turns out to be vigorous in taste, perfectly stored and does not become cloudy. The recipe is intended for 3-liter jars, if you make a blank in a container of a smaller volume, the amount of ingredients is reduced proportionally. To prepare a tomato in the snow is taken:

• about 1.5 kg of tomatoes;
• 1 st. l. grated horseradish and garlic;
• 100 g of sugar;
• 20 g of salt;
• 1 st. l. vinegar essence;
• 5 peas of allspice;
• 1.5 liters of water.

Put all the vegetables and spices in a jar, pour boiling water over it and soak for 20 minutes. During this time, prepare the marinade from water, salt and sugar. Then you should replace the boiling water with marinade, pour vinegar essence into the jar and roll it up.

Tomatoes in the snow for the winter with garlic Insanely delicious Tomatoes for the winter: video

After the jars are hermetically sealed with lids, it is recommended to turn them upside down and observe if any of them are leaking. If the marinade oozes out from under the lid, the jar needs to be twisted a little more. Hot blanks are covered with a thick blanket or an old blanket and kept wrapped for 2 days. After that, the preservation of tomatoes under the snow can be stored at room temperature.

We continue to preserve vegetables for the winter. Today we will consider our favorite tomatoes with garlic and close them deliciously in jars. The recipes are simple and easy to prepare.

The coloring of the fruits of tomatoes is beautiful and bright. In prepared jars, the fruits look like "paradise apples", as they were once called in the old days.

Excellent taste qualities have made this vegetable the most beloved among the population. You can buy tomato fruits in a store or at your summer cottage. Garlic is always available.

Tomatoes in the snow for the winter

Find out a delicious recipe with lots of garlic that will pleasantly surprise you.

Ingredients:

• Tomatoes
• Garlic
• Water - 2 liters
• Coarse salt - 2 tbsp. spoons
• Acetic essence 70% - 1.5 tbsp. spoons

Cooking:

1. First, we pierce the fruits with a toothpick in the place of the stalk. This is done so that the skin does not burst when in contact with boiling water.

2. Grind the peeled garlic cloves with a blender.

3. Chopped garlic in a cup in large quantities.

4. Beautiful fruits of tomatoes are tightly packed in sterile jars. We put the jars on a towel and pour boiling water to the very top. We cover the jars with sterile lids. Let's stand like this for 15 minutes.

5. Cut the remaining tomatoes into halves and put them in 1 liter sterile jars. When cut, they will fit into the jar more.

6. Also pour boiling water, close the lids and leave for 15 minutes.

7. After 15 minutes, drain the water from 3 liter jars into a saucepan. We got 2 liters of drained water. We put the pot on the fire.

8. Add to the water in the pan: 150 g of sugar, 1.5 tbsp. spoons of salt, 1.5 tbsp. spoons of vinegar essence. Mix it all well and wait until it boils.

9. In the meantime, add chopped garlic to the tomatoes (in volume - if desired). Put chopped garlic in an amount of 1.5-2.0 tbsp. spoons.

10. Pour the jars containing the tomatoes with garlic with boiling brine. Close the lids immediately.

11. With 1 liter jars in which chopped tomatoes are, we do the same procedure.

12. Then, with sharp movements, shake the cans upside down and vice versa.

13. And here they are tomatoes "in the snow" for the winter. Nice to eat!

Recipe for spicy tomatoes with garlic, horseradish, pepper

Anyone who is interested in original tomato blanks for the winter will undoubtedly be curious about this recipe.

Cooking:

1. Prepare fruits of medium ripeness (dense) and place in clean jars.

2. Take other already overripe fruits and remember them well in the pan. Put the pot of tomatoes on the fire and bring to a boil.

3. When they become completely soft, wipe them through a rare sieve. You will get pureed juice. Put in juice puree (per 2.5 liters): 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar and bring everything to a boil.

4. Put in boiling juice: 1/4 of a glass of finely chopped garlic, 1/4 of finely chopped horseradish, 250 g of sweet pepper, passed through a meat grinder.

5. Pour the stacked tomatoes in jars with this boiling mass. Then put to sterilize: 1 liter jars for 15 minutes, 3 liter jars for 30 minutes.

The recipe has good reviews from my friends.

Spicy tomatoes with garlic in tomato juice

In tomato juice, you can also make a preparation for the winter similar to the previous recipe.

Cooking:

1. Take 2 liters of tomato juice and bring to a boil.

2. Then add 2 tbsp. spoons of salt, 4 tbsp. tablespoons of sugar, 0.5 cups of finely chopped garlic, 0.5 cups of horseradish and 0.5 kg of sweet pepper minced.

3. Put the prepared mass on fire and boil for 2 minutes.

4. Pour the stacked tomatoes in jars with the boiling mixture. Put the jars to sterilize: 1 liter for 15 minutes, and 3 liter for 30 minutes.

It turned out very tasty tomatoes for the winter with a spicy taste.

Video on how to cook tomatoes with garlic "snowball"

Tomatoes are sweet with garlic flavor.

Another such recipe is called as tomatoes "under the snow." Where the role of "snow" is performed by garlic.

Tomatoes for the winter with the taste of fresh tomatoes

When you open the jar in winter, the tomato slices will pleasantly surprise you with their fresh taste. Tomatoes do not lose the taste of fresh tomatoes.

Required:

• Peeled tomatoes - 1 liter
• Garlic - 3 cloves
• Salt - 1 teaspoon without a slide

Cooking:

1. Cut the fruits of tomatoes into 4 parts, cut out the stalk, remove the skin. The peel is removed easily, because the fruits are soft. If your fruits are hard, then you need to dip them in boiling water for a moment and then remove the skin.

2. Place the prepared pieces of tomatoes in a saucepan and put on fire. Add salt, stir and bring to a boil.

3. Put the peeled garlic cloves in a ladle and lower them for a little (2 seconds) into boiling tomatoes.

4. Then we quickly take them out of the pan and lower them into a sterilized jar.

5. And then we begin to fill our boiling tomatoes with the help of a ladle to the very top of the jar. That's all, tomatoes with garlic in a jar.

6. Close the jar with a lid, you're done.

7. In this way, you can prepare a lot of cans. In winter, open a jar, take out pieces of tomatoes, add onions, herbs, vegetable oil and the summer salad is ready.

Tomatoes with cinnamon in jars - lick your fingers

In this recipe, vinegar is poured into the marinade, and you can add it and then directly into the jar when it is already filled with boiling brine. Tomatoes with garlic and cinnamon are very tasty.

Required:

• Water - 1.5 liters
• Tomatoes
• Sugar - 200 g
• Salt - 1 tbsp. spoon
• Cinnamon - on the tip of a knife
• Garlic - 6 cloves
• Vinegar 9% - 2 tbsp. spoons
• Cloves - 2 buds
• Greens, bay leaf - to taste

Cooking:

1. Sterilize jars and lids in advance in the oven or over steam.
2. Wash tomatoes and herbs and pat dry with paper towels.
3. Peel the garlic and chop finely.
4. Put in jars: greens, bay leaf, garlic, peppercorns. Then tightly lay the fruits of tomatoes and fill the jar with boiling water.
5. After 20 minutes, pour the water from the cans into the pan. Add salt and sugar to the water and bring it to a boil. Boil like this for 5-7 minutes.
6. Remove the marinade from the stove and pour vinegar into it. Pour jars of tomatoes with prepared marinade.
7. Roll up the jars with sterilized lids, turn over, wrap and leave it to cool completely.

Nice to eat!

Video on how to make a preparation of tomatoes with garlic inside the fruit

See how easy it is to make a cut at the stalk for a garlic clove.

You looked at the tomato preparation, which has been popular for a long time, just not everyone knows about it.