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➠ Korean cherry tomatoes for the winter

Korean cherry tomatoes for the winter

1242

Kitchen Russian

Calorie content 15 kcal

Portions 1 l.

Cooking time 45 minutes

Proteins * 0.7 g

Fats * gr.

Carbohydrates* 3.3 gr.

Content

We offer you a quick and easy option for harvesting Korean-style tomatoes for the winter. In order for the harvesting process to go as quickly as possible, we will not chop greens, garlic and hot peppers, but simply put them on the bottom of the jar. As the tomatoes are infused and marinated, they will be saturated with the taste and aroma of garlic, chili and herbs, and we will have a great cold appetizer.

Ingredients

Cherry tomatoes 450 gr. Coarse salt 1 tbsp Table vinegar 9% 1.5 tbsp Chilli 1 PC. Dill 2 - 3 branch Parsley 2 - 3 branch Garlic 2 - 3 teeth.

Cooking process

We wash the twist jar with baking soda, rinse thoroughly with running water and sterilize over steam for 7-10 minutes. Then let the jar cool down a little and put the washed and dried sprigs of greenery on the bottom.

We also send peeled and washed garlic and a chilli pod cut in half there.

We wash the tomatoes under running water, put them on a kitchen towel so that they dry a little from the water. Then we put them tightly in a jar and pour boiling water over them. Cover the jar with a boiled lid and leave the tomatoes to blanch for about 20-25 minutes.

Then we put on a nozzle with holes on the jar and pour the water back into the pan, add salt and sugar, mix and put on fire. After the marinade boils, add vinegar, boil for about a minute and remove the marinade from heat. Pour it into a jar and seal it tightly with a lid. Turn it upside down, wrap it with a terry towel and leave it to cool completely at room temperature. Then we remove the workpiece for storage in a dark, cool place.