Tomatoes It is a bomb of vitamins and minerals, as well as valuable lycopene, which has anti -inflammatory properties and supports the control of free radicals. We usually eat them raw, or prepare delicious soups or pasta sauces. Hardly anyone decides to prepare tomato preparations, which is a pity. The pickled version will definitely conquer your taste buds. Not only are there pride, but also very healthy. What’s more, Pickled tomatoes in jars You will perfectly support your intestines.
To prepare this recipe, you will need:
- approx. 2 kg of cherry tomatoes (preferably hard, slightly immature),
- 4 cloves of garlic (1 for each jar),
- Pieces of horseradish root (approx. 4-6 cm, divided into 4 parts),
- 4 dill branches with a canopy,
- 4 Cherry leaves (1 for each jar).
Floods:
- 2 liters of water,
- 2 tablespoons of salt.
Wash, dry the tomatoes and check if they are damaged. Place the clove of garlic, cherry leaf, dill branch, a piece of horseradish root into the bottom jars. Then put the cherry tomatoes tightly, leaving about 1.5 cm of free space from the upper edge.
Boil water, and when it cools down, add salt, mix thoroughly until dissolved. Pour the tomatoes in jars so as to completely cover them.
Tighten the scalded nut tightly. Set aside the jars upside down for 10 minutes, and then move to a warm place for 3-5 days to start fermentation.
When it is poured slightly, and the lids turn on, move the jars to a cool pantry or fridge. Tomatoes are ready after about 2 weeks.
Sources: Terazpoczy.pl
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