We offer to prepare tomatoes with ordinary grape leaves, and believe that the taste of such a billet will lead everyone to full delight!
Marinated tomatoes with grape leaves - recipe for winter
Ingredients:
- tomatoes (small) - 1,8 kg;
- grape leaves - 6 pcs .;
- dill umbrellas - 2 pieces;
- garlic - 4 teeth;
- clean water - 1.5 liters;
- granulated sugar - 130 g;
- kitchen salt - 80 g;
- table vinegar - 60 ml.
Preparation
We need 2 cans, 1 liter in volume, which are washed out well and twice with a steep boiling water. At the bottom of these containers we lay two not very large cloves of garlic, an umbrella of dried dill and 3 carefully washed green leaves of grapes.
Further, we impose pure tomatoes in these cans, punctured in a concave place from the stalk with a sharp toothpick.
In a clean boiling water on the stove, add sugar along with the kitchen salt and let the brine thus obtained be left for about 3 minutes. Then pour it into the jars and when the tomatoes are warmed in the brine for 10-12 minutes, we drain everything and send it back to the stove for boiling. Repeat the procedure with pouring the tomato again, only with the next discharge and boiling brine, we introduce vinegar into it. Fill the vegetables for the third time and after that they are immediately corked and wrapped until the morning.
Recipe for canned tomato with grape leaves - recipe for winter
Ingredients:
- tomatoes - 2,6 kg;
- grape leaves - 35-40 pcs .;
- drinking water - 2 liters;
- fine sugar - 2/3 tbsp. Sahara;
- salt - 2.5 tbsp. spoons.
Preparation
Litrovye glass containers (3 pieces) thoroughly fry in the oven. Wash in large quantities of cold water of medium size, ripe tomatoes and freshly picked grape leaves. Let's all dry it separately. We take one grape leaf, put a tomato in it and, as if wrapping it, we put it in such a kind in a jar. So do with all the vegetables and leaves until all the containers are completely filled.
In each jar, pour cool boiling water and leave the vegetables in this form for 15 minutes. Next, merge the water, pour into it a large salt with a fine sugar and set to boil the plate on the hotplate. After boiling for about 3 minutes, remove the brine and pour it over the tanks with tomatoes. Until the full stop, we cover all the jars with roasted lids and hide them under a warm blanket before cooling down.