If you don't like adding vinegar to preservation, this recipe is for you! Tomatoes are cooked with red currants, and berries contain a lot of ascorbic acid. It not only gives the vegetables flavor and sourness, but also copes well with the role of a preservative.
Ingredients
- Tomatoes - 2,5 kg
- Red currant - 500 g
- Dill - 4 umbrella
- Bay leaf - 3 pieces
- Black Pepper - 5 peas
- Sugar - 100 g
- Salt - 90 g
- Water - 2,8 l
Step-by-step cooking recipe
Place umbrellas of dill and spices on the bottom of the prepared jars.
Put tomatoes in jars and cover with red currants.
Pour boiling water, cover with lids and leave to warm up for 30 minutes.
Drain the water into a saucepan, add sugar, salt and boil for 2 minutes.
Pour the boiling marinade into jars, roll up and turn upside down.
Did you like the recipe?
0 comments