Pickled tomatoes with honey for winter

Step-by-step cooking

1. Step 1:

   

   Let's prepare the ingredients for this billet. Tomatoes for pickling should be used small, ripe, with a thick, dense skin, so that during cooking they do not burst and crack. It is desirable to take liquid honey, but candied honey can also be used after melting it in a water bath. The main thing is that the honey should be natural and of high quality.

2. Step 2:

   

   Tomatoes are washed thoroughly under running water, thrown into a colander, let the water drain from the vegetables. We prick each tomato in the place of attachment of the peduncle with a wooden toothpick.

3. Step 3:

   

   Bulgarian pepper is washed, we remove the stalk with seeds. Cut the peppers into rings. If desired, Bulgarian pepper can not be added to the billet, but it also gives a pleasant taste to tomatoes.

4. Step 4:

   

   Peel the garlic and cut into large pieces.

5. Step 5:

   

   Peel the onion and cut into thin rings.

7. Step 6:

   

   I wash the cans with soda with cold running water, sterilize them in the oven. Jars in the oven must be put wet, neck down. Turn on the oven at 150 degrees and sterilize for about 15 minutes cans with a volume of 0.5 liters. You can sterilize in any other proven and convenient way. The lids are washed and boiled.

8. Step 7:

   

   At the bottom of the jars we put a few sprigs of dill and parsley, several rings of onions, garlic. We stack tomatoes tightly on top, up to the hangers of the jar. Next, we spread several rings of bell pepper, onions and the remains of greens. Pour the contents of the cans with boiling water. Leave for 15 minutes, covering the lids of the jar.

9. Step 8:

   

   Then drain the water into a saucepan, add sugar, salt, honey.

10. Step 9:

    

    Bring to a boil, put bay leaf, pepper, cloves. Pour in the vinegar, when the marinade boils, turn off the fire.

11. Step 10:

    

    Pour tomatoes in jars with boiling marinade. We roll them up immediately with lids. Turn upside down, cover with a blanket and let cool completely at room temperature. The blank is ready. Bon appetit!