Korean-style tomatoes

Category: Blanks
Korean-style tomatoes

Ingredients

Tomatoes 1.2KG
Carrot 2 large
Garlic 1/2 large head
Hot red pepper 1 PC.
Bulgarian pepper 1 PC.
Dill 1 bundle
Sugar 50 gr.
Salt 25 gr.
Sunflower oil 70 ml
Red wine vinegar 40 ml
Freshly ground black pepper taste

Cooking method

  • Required products:
  • Korean-style tomatoes
  • My tomatoes, remove the stalk, cut into halves, put in a container in which you will salt, in one row, cut upwards.
  • We make a marinade-vegetable mixture:
  • We rub the carrots on a coarse grater, chop the garlic finely, the Bulgarian pepper into small cubes, free the hot pepper from the seeds, chop finely (it is better to wear gloves so as not to pinch your hands), finely chop the dill greens. We mix everything. Add freshly ground black pepper, salt, sugar, red wine vinegar, refined sunflower oil.
  • Mix the whole mixture well. And we put in portions on each half of the tomato.
  • Korean-style tomatoes
  • We cover the container with a lid (it is better that the distance from the tomato to the lid is not large, since the container will need to be periodically turned upside down so that the tomatoes are evenly salted and saturated).
  • We put it in the refrigerator for a day, during this time we turn the containers with tomatoes 3-4 times.
  • The next day you can already eat, but the further, the richer the taste will be. Bon Appetit.

Note

Very tasty, juicy tomatoes, with a pronounced lightly salted, slightly sour taste, harmonize well with the sweet and sour filling. Although there are a lot of fillings, it adheres perfectly to tomatoes.

Bridge
How lovely! Exactly what you want.
Trendy
Liza, read the recipe and choke on saliva! At least drop everything and run home to do it!
Ovelini
Natasha, what I thought, my tomatoes were a little soft (my mother-in-law bought for adjika, we got it from her too) - the next day they salted well, but if they are strong, then, probably, it is better to eat them on the second day, although no one forbade you to shoot samples in the first
Ovelini
Julia, yes, it's so delicious), I run up to the refrigerator for the second time in the evening (and I feel - not for the last)

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