Tomatoes with Carrots and Onions for Winter
Description
Homemade preserves keep for a long time. For this recipe, choose small tomatoes; cherry tomatoes work well too. The marinade is sweet and sour, and extra spices and herbs give it a wonderful aroma. Serve these tomatoes with any meat or poultry dishes; they also pair nicely with grain sides and potatoes. Bookmark this recipe and make tomatoes in bulk. Bright jars of these tomatoes will not sit in the pantry for long, especially if you often have guests. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the carrots and onion. Wash and dry the vegetables. Slice the onion into half-moons; you can cut the carrots into small pieces with a crinkle cutter.
- 3
Step 3
Thoroughly wash the preserving jar with baking soda, then rinse well under warm running water. Sterilize the jar and lid using whichever method is convenient for you—over steam, in the oven, or in the microwave. On the bottom of the jar, arrange all the herbs, peppercorns, a little carrot and onion, and garlic.
- 4
Step 4
Fill the jar with tomatoes, alternating them with onion and carrots.
- 5
Step 5
On the stove, bring clean water to a boil. Pour boiling water into the jar, set the lid on the mouth of the jar, and leave for 10 minutes.
- 6
Step 6
After some time, drain the water into a saucepan, bring to a boil, and return it to the jar; let stand for another 10 minutes.
- 7
Step 7
Pour the water back into the saucepan and add the salt and sugar. Simmer the marinade for one minute, add the vinegar, and remove from the heat.
- 8
Step 8
Return the marinade to the tomatoes. Seal the jar tightly with a sterile lid and place it upside down. Cover the preserve with a warm blanket or quilt and leave it undisturbed for 24 hours. After the specified time, move the preserve to the pantry.
- 9
Step 9
Happy preserving!