Tomatoes “under the snow” - pickled cherry with garlic and dill
Tomatoes “under the snow” - delicious and beautiful tomato harvests for the winter. They got their name due to their resemblance to glass snow balls - popular New Year's souvenirs. In this recipe I’ll tell you how to cook pickled cherry with garlic and dill. The role of snow in the pickle filling is played by finely chopped garlic. If you gently shake a jar of pickle or turn it upside down, the garlic will spin in a dizzying whirlwind, no worse than artificial snowflakes in a glass bowl.
However, not only for beauty in this recipe, garlic, marinade is so delicious that my family drinks it like juice!
- Time for preparing: 30 minutes
- Servings Per Container: 1 can with a capacity of 0.5 l
Ingredients for Tomatoes “Under the Snow”
- Cherry tomatoes;
- 4-5 cloves of garlic;
- 2 dill umbrellas;
- 2 sheets of currant;
- 2 leaves of cherry.
- filtered water;
- colored peppers;
- mustard seeds;
- 1.5 teaspoons of table salt;
- 4 teaspoons of sugar;
- 1.5 tablespoons of wine vinegar;
- 1 bay leaf.
The method of cooking tomatoes "under the snow" - pickled cherry with garlic and dill
The jar and lid for the workpiece are thoroughly washed with hot water. Cherry my cold water, prick the tomatoes with a fork or a toothpick.
Fill a cleanly washed jar with washed vegetables to the top, so you can accurately determine the number of tomatoes and containers if you roll a large number of workpieces.
Thoroughly wash the leaves of currant and cherry, put on the bottom of the jar.
Rinse the dill umbrella, cut off small inflorescences from it. We fill the jar with cherry tomatoes, alternate them with small dill umbrellas.
Pour boiling filtered water into a jar of vegetables, immediately pour the water into the pan, and pour a portion of boiling water into the jar. We cover the blank with a towel so that its contents are warmed well.
Pour sugar into the pan, sugar without additives, half a teaspoon of caraway seeds, black grains of mustard and colored pepper, also put a bay leaf.
Bring the marinade fill to a boil, boil for 3 minutes.
We clean the cloves of garlic from the husk, chop finely. We drain the water from the vegetables through the lid with holes, put chopped garlic on the cherry.
Then we pour wine vinegar into the jar, it can be replaced with the usual 9% vinegar or use apple cider.
Pour the marinade fill with spices, the vegetables should be completely covered with the marinade.
At the bottom of a deep pan we put a napkin, put a jar on top, covered with a boiled lid, pour hot water (50-60 degrees Celsius).
On moderate heat we heat water to 85-90 degrees Celsius. We pasteurize the blanks for 10-12 minutes.
Pasteurized jars tightly cork, turn upside down. When the workpieces have completely cooled, we put it in storage in a cool dark place.
Such pickled tomatoes can be stored in a city apartment away from heating appliances, heat sources and sunlight.
Tomatoes will be ready to eat in about 30 days. Enjoy your meal.