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➠ Korean style pickled tomatoes

Korean style pickled tomatoes

961

Kitchen Asian

Calorie content 44.2 kcal

Portions 1 l.

Cooking time 1 d.

Proteins * 0.5 gr.

Fats * 1.2 gr.

Carbohydrates* 10.7 g

Content

Salads and vegetables pickled in Korean have many fans, mainly among lovers of spicy food. A very tasty snack can be made from tomatoes, and the amount of garlic and pepper can be used to adjust the pungency of Korean tomatoes.

Ingredients

Cooking process

Prepare the marinade first. Dissolve salt and sugar in wine vinegar. Add oil and mix well. Wash the carrots, peel and grate.

Wash fresh dill and chop finely with a knife.

Wash the bell pepper, cut the stalk, remove the partitions and seeds, cut the pulp into several parts. Peel the garlic. Use a blender to grind the peppers and garlic until smooth.

Wash the tomatoes, dry them, cut out the stalk of each. Cut small tomatoes in half, larger ones into several parts. In a sealed container, place a layer of tomatoes, cut side up, brush with mashed pepper and garlic.

Put the grated carrots in the next layer, then chopped dill, sprinkle the blank with ground pepper. Pour marinade over everything. Close the container with a lid and place it in the refrigerator for 24 hours. During this time periodically remove the container and turn it over.