Tomatoes, marinated in halves for the winter, with garlic and mustard
I make marinated halved tomatoes when I have dense, meaty tomatoes. From them I get an unusual and tasty preparation, the preparation of which today I photographed step by step in the photo and, now, everyone can prepare it for themselves for the winter.
Time to bookmark: Summer, Autumn
For this, years-tested home recipe, I prepare: dill, granulated sugar, garlic, salt, table vinegar, mustard seeds. And also allspice peas. Well, tomatoes, of course.
How to halve tomatoes for the winter
Having chosen strong fruits, I wash them and cut off the tops. I cut each tomato in half. I try to keep the seeds and liquid inside and not choke. I peel and wash the garlic. Wash the dill sprigs.
In liters banks I put 2 teaspoons of mustard, 3 sprigs of dill, 2 peppercorns, 3 garlic cloves. I place the tomato halves cut side down, as in the photo.
To a liter of water I add salt - a tablespoon, granulated sugar - 3 tablespoons. When the mixture boils for 3 minutes, add vinegar - 3 tablespoons. There is enough marinade for two liter jars.
I pour the marinade over the tomatoes.
Cover with boiled lids. I sterilize for a quarter of an hour. I'm rolling up. I turn it over. The preparation for the winter has undergone a sterilization process, therefore, it is not necessary to wrap it. I wait until it cools down and then turn it back over.Brightly colored tomato halves along with dill and white garlic cloves look delicious.
I send the tomatoes, pickled in halves, to be stored in the basement. And in blizzard cold weather, the sweet and sour taste, brightness of taste and color of canned tomatoes delight household members, complementing any favorite dishes.
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