Tomatoes with cabbage for winter in cans
I want to offer you a recipe for tomatoes pickled with cabbage. The billet looks beautiful in a jar, in winter it will diversify your diet and will be a good addition to any dishes. Cabbage turns out crispy, spicy and moderately spicy. Try it for sure!
Ingredients
- Cabbage - 1 head
- Tomatoes - 1 kg
- Garlic - 4 cloves
- Dill - 2 umbrella
- Currant leaves - 4 pcs.
- Bay leaf - 6 pcs.
- Allspice (with peas) – 6 pcs.
- Black Pepper (with peas) – 14 pcs.
- Water - 1 l
- Salt - 2 art.l.
- Sugar - 1 art.l.
- Vinegar (9%) – 80 ml
Step-by-step cooking recipe
Chop the cabbage. Wash tomatoes and dill umbrellas and lightly dry them, scald the currant leaves with boiling water.
Put garlic, currant leaves, both types of peppercorns, bay leaf and dill umbrellas on the bottom of pre-sterilized jars, dividing the amount indicated in the recipe equally into 2 two-liter jars.
Then lay out a layer of cabbage. Place the tomatoes on the cabbage, tamping tightly. Fill the jars with vegetables to the top, alternating the cabbage layer with tomatoes.
Boil water and pour boiling water over vegetables in jars. Cover the workpiece with sterile lids and leave for 20 minutes.
Then drain the liquid from the jars into a saucepan, add salt and sugar. I advise you to measure the amount of drained liquid in order to correctly calculate how much salt and sugar is needed for the marinade (based on 1 liter of water, 1 tablespoon of salt and 2 tablespoons of sugar). Bring the marinade to a boil, add the vinegar and remove from the heat.
Pour hot marinade over the vegetables in jars to the very top, seal the jars tightly, turn upside down, wrap and leave until completely cooled. Store the cooled workpiece in a cool, dark place.
