Savory snacks never get boring. No matter how many there are in the pantry, by the end of January there will hardly be a couple of jars. In continuation of the appetizing theme, I advise you to cook tomatoes with hot pepper. I've been using this recipe for the last five years.
Ingredients
- Tomatoes - 3 kg
- Hot red pepper - 1 pod
- Garlic - 20 g
- Dill (umbrellas) – 4 pieces
- Parsley - third of the beam
- Bay leaf - 2 pieces
- Allspice - 4 peas
- Vinegar - 100 ml
- Sugar - 120 g
- Salt - 100 g
- Water - 2,8 l
Step-by-step cooking recipe
Prepare tomatoes, pierce each with a needle in several places.
Finely chop the hot pepper.
Put dill umbrellas, parsley, spices, crushed garlic, hot pepper and tomatoes in sterilized jars.
Pour boiling water to the top, cover with lids and leave to warm up for 15-20 minutes.
Drain the water into a saucepan, add sugar, salt and bring to a boil again.
Remove from heat, pour vinegar and pour into jars with tomatoes. Roll up, turn upside down and wrap up for a day with a thick towel.
