Sweet and spicy tomatoes marinated in slices with onions and garlic

In my recipe I will tell you in detail how to make such a tomato preparation, and step-by-step photos will illustrate its preparation.

I’ll say right away that I like to pickle these tomatoes in small 700 gram jars so I can open them and eat them right away. In addition, in jars of this volume you get much more pickled onions and garlic than, for example, in a three-liter jar. And in my family, these “crunchies” are the first to go.

How to marinate tomatoes with onions and garlic

First of all, prepare the marinade. The general rule is this: for 1.2 liters of water you will need 2 tablespoons of salt, 6 tablespoons of sugar, 1 bay leaf and 7 black peppercorns. We take salt and sugar without a slide. To do this, run your finger along the edge of the spoon to remove excess. A 700 gram jar contains approximately 300 grams of brine. I have three of these jars, that is, one portion of brine is enough for me.If you are pickling tomatoes for the first time and are afraid that there may not be enough marinade, then to relieve nervous tension, make a double dose of marinade for the first time. It will be calmer this way! 🙂

So, put a saucepan of water on the stove, add salt, sugar and spices. As soon as the marinade boils, turn off the stove and wait until it cools down. We will pour the preparation with warm marinade. This method also allows you to marinate whole tomatoes so that they do not burst.

While the marinade is cooling, let's start filling the jars. IN clean jars We place part of a horseradish leaf, a small umbrella of dill and a sprig of parsley.

You don't need any other greens for delicious tomatoes. Although you can add, for example, hot pepper, dill, cherry or currant leaves.

Peel the garlic. It is advisable to take a completely fresh head - from the garden. Cut each clove in half. Cut the onion into rings. Cut the washed and already dry tomatoes in half. It is necessary that all tomatoes are small in size, strong and not overripe.

Fill the jars with tomato slices, alternating them with onions and garlic. I don’t indicate the amount of garlic and onion per jar because everyone has their own preferences in these additives. Although, as for me, it is simply impossible to spoil tomatoes with garlic and onions. 🙂

So, the marinade has cooled down, it is not cold, but not boiling water either. Pour it into jars to the very top. Add 1 teaspoon of vegetable oil and 9% vinegar to each jar. If you are twisting larger jars, then maintain the proportion.

Close the jars with lids and set sterilize for 15 minutes.

Marinated tomatoes in slices are very tasty.

I hope that they will definitely win your heart once they pass through your stomach. 🙂

This preparation is stored in any cool place, basement or cellar.