Tomatoes with garlic slices without sterilization for winter

Step-by-step cooking

1. Step 1:

   

   How to make tomatoes with garlic for the winter without sterilization? Prepare all the necessary ingredients for cooking tomatoes in slices. You will need a very simple set of products. Choose ripe tomatoes, about the same size and, if possible, use varieties with thick skins.

2. Step 2:

   

   Also prepare the jars in which future workpieces will be stored. Wash the container thoroughly with the product, rinse several times in clean cold water. Sterilize the dishes using a method that is convenient for you. I usually do it in the oven. I put the jars and lids on the grill in a cold oven, set the temperature to 180-190 degrees, the mode "top-bottom" and leave to be sterilized for 20-30 minutes.

3. Step 3:

   

   Peel the onion and garlic. Take the bulbs better of a small size so that they can be cut into rings. I used 3 bulbs for 3 cans. Rinse the onion, garlic, bay leaf and herbs in water.

4. Step 4:

   

   Remove the stems from tomatoes. Wash the tomatoes and dry them with a towel or napkins.

5. Step 5:

   

   Cut the onion into rings about 0.5 centimeters wide. Chop large cloves of garlic in half or quarters.

6. Step 6:

   

   Cut tomatoes into 4 parts (as in the photo), make even slices that will look very appetizing in a jar.

7. Step 7:

   

   Put a branch of parsley and dill on the bottom of each jar.

8. Step 8:

   

   Next comes the turn of onions and garlic, lay them on top of the greens.

9. Step 9:

   

   Gently tamp the jars to half with tomato slices.

11. Step 10:

    

    Next, make a layer of greens, onions and garlic again.

12. Step 11:

    

    Lay the remaining tomatoes.

13. Step 12:

    

    Boil the water. Pour boiling water over each jar by the neck (it took me about 1 liter of water). Leave the tomatoes in this way for 10 minutes.

14. Step 13:

    

    Gently drain the water from the jars into a small saucepan to prepare the brine.

15. Step 14:

    

    Add salt, sugar, cloves, peppers and bay leaf.

16. Step 15:

    

    Send the pan to a high heat, after boiling, turn down the stove and cook the brine until the sugar and salt are completely dissolved. Let the marinade boil for about one more minute, then pour in the vinegar and vegetable oil. Hold on the fire for a few seconds.

17. Step 16:

    

    Fill the jars with boiling brine to the top, roll up with sterile lids.

18. Step 17:

    

    Turn the workpieces upside down, wrap them with a warm cloth and leave them to cool completely at room temperature. Then remove the jars for long-term storage in the cellar or other cool place

19. Step 18:

    

    After two weeks, tomatoes with onion and garlic slices without sterilization were already ready, and we took the first sample!