Instant Pickled Tomatoes
Below I will tell you more about how to cook instant pickled tomatoes. Tomatoes choose dense, fleshy, preferably small. Cream is good. For flavor, you can also add a leaf of horseradish and currant.
Prepare all ingredients.
Wash the tomatoes, dry and cut the stem.
Cut the bell pepper into strips, and the garlic cloves into plates. Finely chop the dill.
Fill the jar tightly with tomatoes, and fill the empty spaces with bell pepper and garlic.
Top with chopped dill and dill umbrellas.
For the brine, boil water with salt and sugar. Boil 2-3 minutes.
Pour the hot brine into the jar. Tighten the jar with several layers of cheesecloth and leave for 1-3 days at room temperature until the brine becomes cloudy.
After that, you can close the jar with a lid and put it in the refrigerator.
Instant pickled tomatoes are ready. Bon appetit!
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