Pickled tomatoes in winter are on almost every table. Delicious appetizer goes well with almost any meal and is easy to prepare. Let’s cook together!

 

Recipe for Pickled Tomatoes with Bell Peppers

 

1. Take not very large tomatoes for a liter jar. Bell pepper is better to choose red, as it is more fleshy. Onions can be used not only red, but also onions.

 

 

2. Prepare a set of spices: allspice, cloves, bay leaf and peppercorns. For the marinade, we need water, sugar, salt and vinegar (one tablespoon per two liters of water).

 

 

3. Prepare the marinade. For two liter jars, we need a liter of water (on average). It is necessary to add salt and sugar to the water, and when the water boils — vinegar.

 

 

4. Prepare the ingredients. Wash the tomatoes, cut the pepper into slices, and cut the onion and carrot into slices.

 

 

5. Put a few pieces of carrots and onions, spices on the bottom of the jar.

 

 

6. Fill the jar with tomatoes to the top, and put pepper and garlic in the free places.

 

 

7. Fill the jar with the prepared marinade.

 

 

8. Cover both jars with lids. Fill a saucepan with warm water, place the jars in it and put on fire. When the water boils, sterilize the jars for 10 minutes.

 

 

9. Roll up both cans.

 

 

10. Turn over and leave upside down for two hours.

 

 

11. Your bell pepper tomatoes are ready! Storage does not require a special temperature or place. They can be stored until winter in the apartment.

 

 

Ingredients for pickled tomatoes and peppers

 

For one liter jar you will need:

 

  • small tomatoes — 650 g;
  • red bell pepper — 1 pc;
  • cloves — 2 pcs;
  • garlic — 2 cloves;
  • bay leaf — 1 pc;
  • peppercorns — 5 pcs;
  • carrots — 4-5 rings;
  • red onion (can be onion) — 3 — 4 circles;
  • allspice — 4 pcs;
  • water — 500 ml;
  • sugar — 1 tsp;
  • salt — 1 tsp;
  • vinegar — 1 tsp

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