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Tomatoes with Horseradish and Garlic for Winter
Instructions
Prepare the containers for making the pickled tomatoes with horseradish and garlic for winter. As usual, wash the glass jars thoroughly in warm water with a little baking soda added. After rinsing them in clean water, sterilise them.
For this preserve you need small tomatoes with firm flesh. Plum tomatoes are ideal. Take ripe, firm, smallish plum tomatoes. Choose tomatoes of a size that will fit easily into a one-litre jar.
Cut the washed plum tomatoes in half. Cut the larger ones into quarters. Aim for pieces that will be convenient to eat.
Wash the sweet bell peppers. Cut each one in half to clean out the seeds. Cut out the stems and the seed cores along with the seeds. Throw all of this away, and rinse the pepper halves once more under cool running water to remove any leftover seeds.
Cut the bell pepper halves into convenient pieces. Mince the pepper in a meat grinder.
Peel the garlic cloves and put them through the meat grinder. Wash the horseradish root and peel off the outer skin. Cut the peeled horseradish root crossways into small rounds and put these pieces through the meat grinder too. Grind the horseradish together with the garlic in the meat grinder.
Wash the parsley. Finely chop the parsley with a knife. Mix all the filling ingredients together in a bowl.
Now take the one-litre jars that you sterilised earlier. Put a spoonful of the filling in the bottom of each jar. On top of the filling, pack the tomatoes (cut into halves and wedges) tightly, cut side down.
Sprinkle a spoonful of the filling over the tomatoes. Then add another layer of tomatoes to the jar and put a spoonful of filling on top of them. Fill all the jars this way, alternating layers of tomatoes and filling.
Prepare the marinade. Pour the water into a saucepan as given in the recipe. Add the pre-measured sugar and salt to the water. Stir to dissolve and put the pan on the heat. Once the liquid comes to the boil, boil it for a couple of minutes. Then pour half a cup of vinegar into the pan. Turn off the heat under the boiling marinade and immediately pour the marinade into the jars of stuffed tomatoes.
Once the jars are filled with marinade, cover them with boiled lids (do not screw them on yet).
This preserve of pickled tomatoes with horseradish and garlic needs to be sterilised. Find a suitable tall container for sterilising. Place a cloth folded in four on the bottom of it. Stand the jars of pickled tomato pieces on the cloth. Pour warm water into the container around the jars (up to the shoulders of the jars) and put it on the heat. Bring to the boil and sterilise the jars of tomatoes for 15 minutes. After sterilising, carefully take the jars out of the water and seal them tightly.
Now turn the jars upside down. Cover them with a warm blanket.
Find a cool place in the home and store them away until winter.Make these tomatoes with horseradish and garlic for winter with pleasure. Wishing you successful and delicious preserves.
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