I’m sharing the recipe:
Remove the seeds from the pepper, cut it into small pieces, and mix it with the pepper until a paste forms. In a bowl with the peppers, add the peeled garlic cloves, parsley, coriander, and basil, and mix everything again.
Fill three sterilized jars evenly with the resulting mixture and cut the washed and peeled tomatoes in half.
Tip: If the tomatoes are larger, quarter them.
Fill the three jars with tomatoes and prepare the brine. In a saucepan, combine the water, salt, and sugar, stir everything together, and bring to a boil – this takes 3-4 minutes. Then fill the tomato jars with brine and seal them with sterilized lids.
Place the jars in a saucepan, the bottom of which is covered with a clean tea towel, and pour in water until it reaches about halfway up the jars. Then boil the pickled tomatoes in the jars for 10 minutes.
Then open the canisters and pour acetic acid and vinegar into each canister. Then close the jars and place the lids on a towel and cover with a second towel. Let the pickled tomatoes cool.
Tip: You can serve the tomatoes on their own with your favorite roast, but you can also use them to make a marinade or as a complement to the main course. This recipe used 1000ml jars.
Ingredients:
I’m sharing the recipe:
Remove the seeds from the pepper, cut it into small pieces, and mix it with the pepper until a paste forms. In a bowl with the peppers, add the peeled garlic cloves, parsley, coriander, and basil, and mix everything again.
Fill three sterilized jars evenly with the resulting mixture and cut the washed and peeled tomatoes in half.
Tip: If the tomatoes are larger, quarter them.
Fill the three jars with tomatoes and prepare the brine. In a saucepan, combine the water, salt, and sugar, stir everything together, and bring to a boil – this takes 3-4 minutes. Then fill the tomato jars with brine and seal them with sterilized lids.
Place the jars in a saucepan, the bottom of which is covered with a clean tea towel, and pour in water until it reaches about halfway up the jars. Then boil the pickled tomatoes in the jars for 10 minutes.
Then open the canisters and pour acetic acid and vinegar into each canister. Then close the jars and place the lids on a towel and cover with a second towel. Let the pickled tomatoes cool.
Tip: You can serve the tomatoes on their own with your favorite roast, but you can also use them to make a marinade or as a complement to the main course. This recipe used 1000ml jars.
Ingredients:
