Tomatoes marinated with tarragon for the winter in jars

This is especially easy to do when you have a simple, proven, step-by-step recipe with photos at hand. And today I will marinate according to the traditional recipe. I will prepare tomatoes with tarragon, garlic, dill and horseradish. In winter, such twists end first. They can be served with meat, homemade sausages, and will perfectly complement any side dish.

We will preserve in three-liter jars, therefore, I will give the necessary components for a three-liter jar:

red-brown tomatoes – 1.5 – 2 kg;

hot pepper (hot) – 1 pod;

sweet pepper – 1 pod;

horseradish - 1 root;

bay leaf – 2 pcs.;

tarragon (turgun, tarragon) – 3 branches;

allspice – 5 mountains;

dill seeds or inflorescences – 1 tsp;

garlic - 4 teeth.

For 1.5 liter marinade. water:

granulated sugar – 50 g;

salt – 25 g;

vinegar 9% - 80 g or citric acid - 1 tsp.

How to cook marinated tomatoes with tarragon

We select whole, healthy, not very large tomatoes, of the same size and ripeness as possible.

We rinse them under running water and let them dry.

Prepare all other ingredients.

We peel the garlic and horseradish root from the covering, remove the seeds from the pepper pods and wash them. We wash the tarragon branches and let all the ingredients dry thoroughly.

In advance prepared Place tomatoes and spices in a sterile jar.

At this time, boil drinking water and pour it into jars of tomatoes, cover with boiled lids. Let the jars stand and cool.

Drain the water from the cooled jars into a saucepan, add sugar, salt and boil for 3 minutes.

Pour vinegar into a jar of tomatoes and then pour in the boiling marinade.

We seal the jars hermetically and place them upside down - keep them in this position until the contents of the jar have completely cooled.

Then, we place the pickled tomatoes in jars in a cold cellar or pantry.

Tomatoes marinated with tarragon are an unusual, but very tasty preparation that is worth preparing for the winter. Try it, I'm sure you'll like it!