Pickled tomatoes stuffed with garlic

Pickled tomatoes with garlic acquire a unique taste and aroma not only due to stuffing, but also cinnamon, mint leaves and cloves.

• Recipe author: Daria Rodionova
• After preparation, you will receive 10 servings
• Total recipe preparation time: 720 minutes

Ingredients

• Bay leaf 1 piece
• Cloves 3 buds
• Black peppercorns 5 pieces
• Allspice peas 3 pieces
• Cinnamon 1 pinch
• Mint 2 leaves
• Garlic 2-3 heads
• Tomatoes 1 500 - 1 700 g
• Water 1¹⁄₂ l
• Sugar 160-200 g
• Salt 1 tbsp a spoon with a slide
• Vinegar essence 70% 1 tbsp. the spoon

Cooking method

• Rinse the baking soda can. Boil the lid for 10 minutes. Dry them out.

• Top with lavrushka, cloves, peppers, cinnamon and mint.

• Disassemble the garlic into cloves. Cut the large ones lengthwise into 2-3 slices, and leave the small ones intact.

• Make cuts or cut out the butts of the tomatoes. Place a garlic clove or a whole clove in each.

  Garlic should not stick out from vegetables.

• Place the tomatoes in a jar. Pour boiling water over to the very top. Cover and leave for 10 minutes.

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• Using a lid with holes, pour the liquid into a saucepan and boil it.

• Pour sugar and salt into the jar. Return boiling water there and pour in vinegar.

• Roll up the workpiece and shake slightly. Turn over, wrap and cool completely.

• Store pickled tomatoes in a cool, dark place.

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