Assorted Tomatoes and Sweet Pepper
An easy way to preserve tomatoes with sweet peppers. Vegetable assortment of tomatoes and sweet peppers prepared according to this recipe does not require a cellar for storage and therefore will always be at hand when needed. By the method of preparation, these are pickled vegetables, which implies the presence of vinegar, but in taste, these tomatoes with peppers have a pleasant flavor without a pronounced sourness.
Tomatoes
Sweet Pepper
Black Peppercorns
4-5 grains
Bay Leaf
1 pc.
For the Marinade (per 1 liter of water)
Salt
4 tsp
Vinegar
2 tbsp 9% for 1 liter jar
Sugar
4 tbsp
This recipe for pickled assortment of tomatoes and bell peppers is prepared very simply. Spread spices and garlic on the bottom of jars (mine are liter-sized).
Then put small ripe tomatoes and bell pepper in there. Place the tomatoes whole. Cut the core out of the sweet pepper and slice the flesh into strips.
Prepare the marinade for assorted tomatoes and sweet peppers. To do this, heat the necessary amount of water and add sugar and salt. Also, bring another pot of water to a boil.
Approximately half a liter of marinade is needed for a liter-sized jar.
Pour the boiling water into the jars with vegetables and leave for about five minutes. Leave the brine to simmer over low heat.
After five minutes, drain the water from the jars and pour in two tablespoons of nine-percent vinegar and fill the assorted tomatoes and sweet peppers with boiling marinade. Seal and wrap the jars until completely cooled.
I used liter-sized jars, if larger jars are used for making the assortment, the amount of vinegar should be increased proportionally.
© Наталья Лиханова
(5/5)
