Usually a lot of pickled vegetables are harvested for the winter. To add variety to the usual assortment, I advise you to cook tomatoes with beets and apples. Vegetables are soaked in the aroma of sour apples, and beetroot paints everything in a wonderful pink color.
Ingredients
Step-by-step cooking recipe
Pierce each tomato with a needle in several places.
Cut the apples into quarters, remove the core with the seeds.
Cut carrots, peeled beets and onions.
Put black pepper, onion, carrot, beetroot, apples, tomatoes and parsley in jars.
Pour boiling water to the top, cover with lids and leave to warm up for 30 minutes.
Drain the water into a saucepan, add sugar and salt. Bring to a boil, add vinegar and immediately remove from heat.
Pour the boiling marinade into jars, roll up and wrap with a thick towel for a day.
