How to cook sour tomatoes with garlic: long shelf life and no cracking

Sour tomatoes are an original and delicious snack. Unlike pickled tomatoes, they turn out juicier, firmer and have a unique carbonated taste.

The editors of FoodOboz have chosen for you the easiest recipe for quick-cooking sauerkraut tomatoes with garlic, which can be eaten in 5-7 days. They keep for a long time and do not crack.

Ingredients:

• tomatoes
• horseradish leaves
• dill or seed umbrellas
• Currant, raspberry and cherry leaves 9 can be added for flavor)
• garlic - 10-12 cloves
• peppercorns - 1,5 tsp.
• dry mustard

Brine:

• water - 1 l
• sugar - 1 tbsp.
• salt - 2 tbsp.

Method of preparation:

1. First, prepare all the ingredients for the preparation: peel the garlic, tomatoes and all the necessary herbs to wash.

2. At the bottom of a jar or just in a small bucket, place half of the garlic, peppers, horseradish leaves, dill umbrellas or seeds.

3. Next, lay out the tomatoes. Between the layers you can place currant leaves, raspberries and cherries, if desired.

4. When all the tomatoes are laid out, also put the herbs on top and pour the remaining garlic.

5. To prepare the brine, mix salt and sugar in cold water. Fill the container with the brine. Add mustard on top - this is necessary to prevent the formation of mold.

6. Place something heavy on top of the tomatoes and leave them like this for 5 days at room temperature. After that, cover the container with the tomato lid and store in a cold place.

Also on OBOZREVATEL you can read the recipes:

• Pickled tomatoes with sweet peppers
• Pickled tomatoes
• Green tomatoes with coriander