The tradition of putting marinade pickles on the New Year's table is still relevant, so we save the most beautiful jars with the best preparations for the winter holidays. Just like that - tasty, bright, fragrant tomatoes with garlic for the winter “You will lick your fingers” are obtained. And you don’t have to think of anything to decorate this appetizer, it looks very impressive: shiny bright red tomatoes under the snow from finely chopped garlic cloves. Prepare at least a couple of jars of tomatoes with garlic for the winter, they are so tasty that you definitely won’t get by with one, they will ask for an addition.

Recipe for tomatoes with garlic for the winter

Ingredients per 1 liter jar:

• Dense ripe tomatoes - 500-600 g;
• coarse salt - 0.5 tbsp. l;
• table vinegar 9% - 15 ml (this is 2/3 tbsp. L);
• sugar - 1.5 tbsp. l;
• garlic - 1 tbsp. l. crushed or 1-2 heads;
• water for marinade - about 400-500 ml.

Cooking tomatoes with garlic for the winter "Lick your fingers"

We choose not the largest tomatoes, medium or small, dense to the touch, without visible damage to the skin. Soft, crushed tomatoes are best used for harvesting. We wash under cool water, cut off the tails and around the place where they were attached, make shallow punctures with a toothpick. Now, when scalding with boiling water, the skin will not burst. Be sure to do this, cracked tomatoes can no longer be served at the festive table, and in general they look unappetizing.

In this recipe, a tomato with garlic for the winter is three times filled with boiling water. Therefore, it is not necessary to sterilize an empty jar, but before filling it, you need to rub it well inside with a rough sponge and soda. Rinse, pour over with boiling water, put the tomatoes, if possible tightly, but do not press, so as not to burst. We do not put any spices and spices on the bottom; the garlic taste and aroma should be clearly felt in the marinade. Pour boiling water from a kettle or pan. Cover with a lid and let it heat up for 15 minutes.

When the filling has cooled almost to room temperature, we change the lid to a special one with holes, drain the water through it back into the pan. Boil again and pour again. We also leave it for 15 minutes.

We measure the required amount of salt and sugar. Please note that the proportions are given for one liter jar. We take table salt, with large crystals, ordinary white sugar.

To make our work easier, if possible, we choose garlic heads with large cloves or clean them in advance, but pass through the press before putting them in jars.

Drain the water into the pan, send salt and sugar there and add a little boiled water from the kettle. Pour the chopped garlic into a jar of tomatoes, pour in an incomplete tablespoon of 9% vinegar.

We fill to the very brim with boiling marinade, immediately roll it up with the same lid that covered the containers when pouring.

Turn upside down, throw a blanket or blanket on top, leave until cool. After a day, you can transfer to the pantry.

Tomatoes need time, about a month and a half, to marinate properly and gain flavor, then you really get such tomatoes with garlic for the winter - you will lick your fingers! Also look at the recipe, they also turn out spicy, very fragrant! Good luck with your preparations!