Garlic tomatoes inside for the winter: 2 best step -by -step recipe with detailed ingredients

Tomatoes with garlic - it is sharp, piquant and very tasty. And how to cook them - you will find out by the proposed recipes.

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Harvested tomatoes this year surpassed all expectations? You closed tomatoes in all possible variations and can’t imagine what can be done with them yet? Try to close the tomatoes with garlic inside for the winter. The recipe for such piquant, fragrant, moderately sharp, pickled tomatoes will enter your culinary story for a long time.

Red tomatoes with garlic inside for the winter

Red tomatoes - 1 kg
Garlic - at the rate of 1 clove per 1 tomato
Salt - 2 tbsp.
Sugar - 100 g
Vinegar 9% - 120 ml
Laurel leaves-1-2 pcs.
Pepper black peas-2-3 pcs.
Cloves-1-2 pcs.
Fresh dill-1-2 branches
Dry dill-1-2 umbrellas
Water - 1 liter

Before proceeding with conservation, decide on the variety of tomato and its size. For twisting, whole (without damage) dense small fruits with thick skin are ideal.

From thoroughly washed tomatoes, remove the stalk and make a cross deep incision in each tomato. Inside each fruit, put a clove of cleaned garlic.
At the bottom of the sterilized container, put both types of dill, cloves, pepper with bay leaves, and gently place the tomatoes on top, trying not to squeeze the garlic out of them. The marinade is prepared in two stages.
At the first stage, it is necessary to bring water to a boil with the addition of salt and sugar to it. Next, fill the tomatoes with this boiling water and leave for 15-20 minutes.
Now we go to the second stage: squeeze the marinade from the cans back, bring it again to a boil, add vinegar there and pour the tomatoes again, then close the banks with a canned key.

Green tomatoes with garlic inside for the winter

Green tomatoes - 1 kg
Bulgarian pepper - 1 pc.
Garlic - at the rate of 1 clove per 1 tomato
Parsley fresh-2-3 branches
Fragrant pepper-2-3 pcs.
Salt - 1 tbsp.
Sugar - 2 tbsp.
Vinegar 9% - 50 ml

This recipe is good because it allows you to preserve green, not quite dreary tomatoes that are juicy, sharp and crispy.

Remove the stalk in clean tomatoes of small size without signs of decay and damage. With a sharp knife, make one deep cross -shaped incision.
Clean the bell fleshy pepper and cut in half, and then each half into slices 0.5 cm wide. Clean the garlic from the husk, divide into teeth and put one teeth into each tomato.
Add one slice of bell pepper to the company to garlic. Lay parsley and fragrant pepper on the bottom of the sterile jar.
Dissolve the salt with sugar in hot water, bring to a boil, pour vinegar a minute before turning off and pour prepared tomatoes with boiling marinade. Roll the jars with metal lids, wrap it up and keep warm until completely cooled.

You can strengthen or change the taste of tomatoes prepared according to one of these recipes, adding cinnamon, paprika, horseradish, currant leaves or mustard grains to spices. The choice of spices is unlimited and depends only on your preferences.