Pickled tomatoes with sweet pepper and onion
10 servings
60 minutes
Pickled tomatoes with sweet pepper and onion are an integral part of European cuisine. Their taste is sweet-spicy, and the marinade adds zest. They pair well with meat dishes, sides, and even rye bread.
1
Peel, wash, and cut the onion, garlic, and sweet pepper (red or yellow - to taste) in half.
- Onion: 2 heads
- Garlic: 2 cloves
- Sweet pepper: 2 pieces
2
Wash the tomatoes and dill (or any other greens - parsley, black currant leaves, etc.). Place all the spices and 1 sweet pepper at the bottom of a sterilized three-liter jar, add the tomatoes, and top with a second sweet pepper and greens. Pour boiling water, cover with a plastic lid, and let it sit for 30 minutes.
- Tomatoes: 1.8 kg
- Dill: 1 bunch
3
After half an hour, drain the water from the pot, bring it to a boil again, pour in the vegetables for another 30 minutes, drain again, add 100 ml of boiling water, add salt, sugar, and bring to a boil once more.
- Water: 1 l
- Salt: 1 tablespoon
- Sugar: 4 tablespoons
4
Pour vinegar into the jar, fill it with boiling marinade, seal with a sterile lid, turn the jar upside down, and let it cool for 2 days.
- Vinegar 9%: 80 ml