Small, juicy tomatoes with onions, a great snack for the winter.
Cooking time 40 minutes
Ingredients
Tomatoes 1, 5-2 kg
Bulb onions 2 pcs
Sugar (sand)
Allspice peas
Bay leaf
Garlic
Dried dill
Carnation
Vegetable oil
Salt
Vinegar 9%
Preparation
Rinse and dry the tomatoes.
Prepare spices, sweet peas, cloves, bay leaves, dried dill and peel the garlic.
Peel the onion and cut into half rings.
In liter jars, put spices 5 peppercorns each, 2 bay leaves, 3 garlic cloves each, 3 cloves each and one pinch of dry dill each.
Lay the tomatoes and onions in layers to the top of the jars.
Pour boiling water over and leave for 15-20 minutes, cover with lids.
Drain water into a saucepan, add 2 tbsp per liter of water. tablespoons of salt, 3 tbsp. tablespoons of sugar. Boil the marinade and add 2 tbsp. tablespoons of vinegar and 1 sec. a spoonful of vegetable oil.
Pour marinade into jars and roll up.
Remove under a fur coat for a day. Tomatoes with onions and oil are ready for the winter. Keep cold.
Bon appetit!
