Pickled Tomatoes
April 03, 2009
Ingredients:
- 1.5 kilograms cherry tomatoes
- 10 pepper
- 40 grams salt
- 40 grams sugar
- 200 milliliters vinegar 5%
- 1 liters water
- 2 bay leaves
- dill
- 2 celery stalks
Boil some water and put them in a large (3liters) glass jar, to sterilize it. Don't forget to clean the lid too.
Wash the tomatoes, celery and the fresh dill.
Boil the water with vinegar, pepper, salt, garlic, dill, bay leaves, sugar and celery (all the ingredients except tomatoes). Stir the the boiling liquid well and after a few minutes, set it aside to cool.
If you don't feel like waiting you can also use warm liquid, but than the skin on the tomatoes breaks (see the pic.)
Empty the glass jar from water, place inside the boiled celery, garlic and dill. Carefully place the tomatoes and cover with the liquid you boiled before. Close the jar and leave it in a dark cool place for ten days.
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