There are recipes to which one returns from year to year. Not because there are no others, but because exactly these tomatoes turn out dense, aromatic and with a saturated taste. They do not crack in the jar, store excellently and suit both with potatoes and with any meat dish.

What will be needed for a 3-liter jar

For the filling:

1.8–2 kg of small dense tomatoes; 3–4 cloves of garlic; 2 dill umbrellas; 2 bay leaves; 5–6 black peppercorns; 3 allspice peas; a small horseradish leaf; several currant or cherry leaves (optional).

For the marinade:

1.5 liters of water; 2 tbsp. salt without a heap; 4 tbsp. sugar; 70 ml of 9% vinegar.

How to prepare

Wash the tomatoes well and prick with a toothpick near the stalk. This will help them preserve the form during pouring.

On the bottom of a sterilized jar put the greens, garlic and spices. Then tightly lay the tomatoes.

Pour boiling water over the jar, cover with a lid and leave for 15 minutes.

After this pour the water into a saucepan, add salt and sugar, bring to a boil. Pour in the vinegar, immediately remove from the heat and pour the ready marinade over the tomatoes.

Seal the jar, turn upside down, wrap with a warm blanket and leave until complete cooling.

Several useful tips

• It is better to use dense, meaty tomatoes of the same size.
• Do not reduce the amount of salt and vinegar — exactly they ensure the safe storage of the preparation.
• If you like a more piquant taste, add a small piece of hot pepper.
• In 3–4 weeks the tomatoes will fully marinate and become especially aromatic.

Such pickled tomatoes turn out moderately sweet, with a pleasant sourness and a saturated spicy aroma. The jars rarely last until spring — they are opened among the first, because the taste really justifies the expectations.

This material was prepared by the editorial team using artificial intelligence tools. All information has been verified and edited before publication.