MARINATED TOMATOES

By   September 1, 2014

 

If you grow tomatoes, you know what a high-yielding fruit they are. Tomatoes are easy to preserve, but must use the best available ones. The secret of successful canning is starting with fresh firm, ripe fruits. Do not can overripe tomatoes. I always use Sea salt and a good standard vinegar. Never overboil vinegar solution or you may lose the acidity essential for pickling.

Ingredients:

  • 12-15 tomatoes
  • 4+1/2 cups filtered water
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1+1/3 tablespoons salt
  • 10 black peppercorns
  • 4-5 cloves
  • Dill

You’ll need 2 liter or 64 once jar. Prepare it by washing in a hot soapy water, and let it dry in a preheated oven. (I usually preheat oven to 350 degrees F, turn it off, and then let the jar sterilize until completely dry)

Marinated Tomatoes (1 of 9)

Start with packing dill flowers on the bottom of the hot jar.

Marinated Tomatoes (2 of 9)

Immediately pack tomatoes tightly into the hot jar as well.

Marinated Tomatoes (4 of 9)

Fill the jar with boiling filtered water to 1/2 inch of top (approx. 4 +1/2 cups of water). Immediately drain the water into the medium pot, add salt, sugar, vinegar, peppercorns, cloves, and bring to boil.

Marinated Tomatoes (5 of 9) Marinated Tomatoes (6 of 9)

Once the liquid is boiling, top tomatoes with dill flowers, fill the jar with boiling liquid to cover tomatoes once again, seal.

Marinated Tomatoes (7 of 9)Marinated Tomatoes (2 of 2)

It takes up to 3 weeks for tomatoes to marinate. Have patience 😉 It doesn’t have to be refrigerated, as acidity from vinegar will preserve it. I’ve been using this recipe for marinating tomatoes year after year, and it always turns out perfect. Hope you’ll love it. We really enjoy Marinated Tomatoes with Buckwheat Kasha, Rice Pilaf, Roasted Potatoes, and pretty much everything that goes good with pickles.

Enjoy!

MARINATED TOMATOES

Marinated Tomatoes (2 of 2)

Author: VerasCooking.com

Ingredients:

  • 12-15 tomatoes
  • 4+1/2 cups filtered water
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1+1/3 tablespoons salt
  • 10 black peppercorns
  • 4-5 cloves
  • Dill

You’ll need 2 liter or 64 once jar. Prepare it by washing in a hot soapy water, and let it dry in a preheated oven. (I usually preheat oven to 350 degrees F, turn it off, and then let the jar sterilize until completely dry)

Instructions:

  1. Start with packing dill flowers on the bottom of the hot jar.
  2. Immediately pack tomatoes tightly into the hot jar as well.
  3. Fill the jar with boiling filtered water to 1/2 inch of top (approx. 4 +1/2 cups of water). Immediately drain the water into the medium pot, add salt, sugar, vinegar, peppercorns, cloves, and bring to boil.
  4. Once the liquid is boiling, top tomatoes with dill flowers, fill the jar with boiling liquid to cover tomatoes once again, seal.
  5. It takes up to 3 weeks for tomatoes to marinate. Have patience 😉 It doesn’t have to be refrigerated, as acidity from vinegar will preserve it. I’ve been using this recipe for marinating tomatoes year after year, and it always turns out perfect. Hope you’ll love it. We really enjoy Marinated Tomatoes with Buckwheat Kasha, Rice Pilaf, Roasted Potatoes, and pretty much everything that goes good with pickles.

Enjoy!

 

4 Comments on “MARINATED TOMATOES

  1. Carol Cook

    How long will these last on a shelf if unopened? Will they last as long as traditionally canned tomatoes. Thank you .

  2. Pingback: RICE PILAF WITH PORK | Vera's Cooking

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