Pickled Tomatoes
Tomatoes in a sweet vinegar marinade in 3-litre jars.
Variant 1With carrot tops, for 4 jars
Steps
1. Bring 6 litres of water to the boil.
2. Put the carrot tops in the bottom of the scalded 3-litre jars, the tomatoes on top, and cover with boiling water for 20 minutes.
3. Meanwhile, make the marinade.
Variant 2For a 3-litre jar, with one rinse
Steps
1. Pack the tomatoes into jars.
2. Pour water over them once and pour it off.
Variant 3Blanched, wrapped up to cool
Steps
1. Drop the tomatoes into boiling water for 3 minutes.
2. Put dill, peppercorns, bay leaf and garlic in the bottom of the jars.
3. Pack in the tomatoes and add the salt, sugar and vinegar to each jar.
4. Fill with boiling water, seal, turn upside down and wrap up.
Variant 4With onion, sterilised
Steps
1. Put the onions and bay leaf in the bottom of the jar, cloves on top.
2. Pack in the tomatoes and add the salt, vinegar and sugar.
3. Seal and sterilise for 10–15 minutes.