Tomatoes Pickled with Allspice
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
From the book by Emily Smith 'Taste of Summer.' We make this recipe exclusively in three-liter jars. We learned it from a wonderful hostess and master cook, Sarah, the wife of our constant house manager in the countryside, John. Opening a jar on a winter day, when the snowstorm dances outside, we fondly remember the author of this tasty treat.
Ingredients
- Tomatoes - 4 lbs
- Salt - 2 spoons
- Sugar - 6 teaspoons
- Vinegar essence - 1 tablespoon
- Citric Acid - a pinch
- Allspice berries - to taste
- Clove - to taste
- Bay leaf - to taste
- Garlic - to taste
- Dill - to taste
Step by Step guide
Step 1
Prepare sterilized jars and lids.
Step 2
Wash the tomatoes with cold water and remove the stems.
Step 3
Pierce each tomato at the base with a wooden toothpick before placing it in the jar.
Step 4
Fill the jars with the prepared tomatoes, layering them with spices.
Step 5
Pour boiling water into each jar and let it sit for 15-20 minutes. Place a plastic lid with holes on the jar and drain the water. Repeat the process once more, meaning pour boiling water into the jars and then drain it.
Step 6
Prepare the marinade. In a pot, pour in 2 liters of water (for 1 jar) plus an additional 100 ml of water. Add salt and sugar, bring to a boil, and let it simmer for 5-10 minutes.
Step 7
Pour the boiling marinade over the tomatoes in the jars, filling them to the top.
Step 8
Pour vinegar essence into each one and sprinkle with citric acid.
Step 9
Seal the jars with lids. Turn them upside down, wrap them in a blanket, and let them cool.
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