Tomatoes with Carrots and Pepper
Description
Homemade winter preserves. So, here goes: jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. Prepare sterile jars and lids. Wash the vegetables and herbs thoroughly. Peel them.
- 2
Step 2
2. Cut the onion and carrots however you like. I cut the onion into half-moons and the carrots into rounds. Place the vegetables, herbs, black peppercorns and allspice berries on the bottom of the jar, along with a clove of garlic each.
- 3
Step 3
3. Pierce each tomato with a toothpick where the stem was. Pack tightly into jars, and tuck sweet pepper sticks into any gaps, having first removed the seeds from the peppers.
- 4
Step 4
4. Carefully pour boiling water over the jars, cover with lids for 15 minutes. Then drain the water using a special plastic canning lid. Add salt and sugar to the water and bring to a boil.
- 5
Step 5
5. Pour 0.5 tbsp vinegar into each jar per 0.5 L (1 tbsp for a 1-liter jar), fill with hot brine, and seal the jars. Turn upside down and let cool. Then store the jars in a cellar or pantry.
- 6
Step 6
6. Braise over medium heat for 7–10 minutes, adding the garlic to the skillet.