Wednesday, November 3, 2010

Dill and Garlic Pickled Tomatoes


 It is easy way to have a jar with crunchy, pickled tomatoes just for a couple days.

For 1 jar 500 ml

2 large green field tomatoes, diced
3 garlic cloves, pressed
½ bunch dill, minced
3 tbsp sunflower oil
3 tbsp sugar
2 tbsp salt
2 oz pure apple cider vinegar


Wash and clean tomatoes very carefully, then diced them and put into large mixing bowl.

 Combine with finely chopped dill and pressed garlic, mix and fill up the jar. Add sugar, salt, vinegar and oil.

Fill up with water, close with bail top, shake it well and leave at room temperature for couple days.

There will be slight fermentation, which you have to look for. That will give to your pickled tomatoes specific zesty taste.

 Store the jar in refrigerator to stop fermentation’s process. It could stay in refrigerator for 2 weeks or this is what I can say. We always eat it up before expiration of this periodJ

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