Sweet and sour pickled tomatoes with garlic and gherkins

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Pickled tomatoes with garlic and gherkins are traditional sweet and sour pickled vegetables that will always come in handy on the festive table and for everyday lunch-dinners. For pickling, I advise you to choose small vegetables: firstly, it is convenient, secondly, it is beautiful, and thirdly, small fruits always preserve their presentation, which can not be said about giant cucumbers and tomatoes. Depending on the size of your family and the number of guests usually gathering for holiday feasts, I advise you to choose the volume of containers for blanks. Liter cans are suitable for a small family - it’s convenient to cook, convenient to store, and when you tear off the can, you don’t have to guess where to squeeze the tremendous three-liter dishes, especially if there is no suitable shelf in the refrigerator.

Time for preparing: 30 minutes
Amount: 1 liter

Ingredients for Sweet and Sour Pickled Tomatoes with Garlic and Gherkins

10-11 small tomatoes;
15 gherkins;
1-2 heads of garlic;
1 sheet of horseradish;
1 teaspoon mustard seeds;
3 teaspoons of salt;
2 tablespoons of sugar;
2 tablespoons of apple cider vinegar;
bay leaves, fennel seeds, dill, cloves, black and allspice, currant leaves;
filtered water.

The method of preparation of sweet and sour pickled tomatoes with garlic and gherkins

Small tomatoes, you can slightly unripe, carefully wash the elastic, with a small sharp knife cut the stem to make a funnel (cone).

Peel the garlic cloves, cut in half. In the prepared tomatoes we put the garlic, with the sharp end down, thus filling all the tomatoes.

Thoroughly wash a sheet of horseradish, turn it into a roll, finely chop it with scissors. I wash a liter jar, rinse with boiling water.

Put chopped horseradish at the bottom of the can.

Pre-soak the gherkins in cold filtered water for 2-3 hours, then wash the cucumbers, cut the tails.

We put the gherkins in a jar as shown in the photo, small cucumbers fill it just half.

On the gherkins we put the tomatoes stuffed with garlic. Fill to the top.

Pour sugar and salt into the pan, add mustard seeds, 1 bay leaf, half a teaspoon of fennel and dill seeds, 2-3 cloves, a few peas of black and allspice.

Pour boiling water into a jar of vegetables, leave for a few minutes to warm the vegetables.

Pour the water into a pan with seasonings and spices.

We put the pot with brine on the stove, after boiling, cook for 3-4 minutes, at the end pour apple cider vinegar.

In a jar of vegetables we put a couple of leaves of black currant, instead of the drained water, pour a portion of fresh boiling water, close the lid - let the vegetables heat while the brine is boiling.

When the marinade is ready, we drain the water from the jar, pour the boiling fill, fill the jar to the very neck so that the vegetables are completely “drowned”.

Close the workpiece with a boiled lid tightly.

At the bottom of a large pan we put a towel, put a jar, pour hot water (50-60 degrees Celsius), heat to 85 degrees, pasteurize 15 minutes.

We take out the jar from the pan with tongs, turn it over, cover it with a towel.