Composition / ingredients
Cooking method
1. We choose tomatoes, they should be ripe, but not soft.
2. Prepared tomatoes are washed, dried.
3. At the place where the peduncle was attached, we cut out a small recess.
4. Peel the garlic, cut into thin strips.
5. Celery, parsley and dill are washed, coarsely chopped with a knife.
6. Pour the water into a saucepan, send it to the fire, bring it to a boil. Then pour salt and sugar into boiling water, mix.
7. In a clean prepared three-liter jar, spread a little garlic and chopped herbs (celery, parsley, dill), then place the tomatoes incised upwards, layer with herbs and lay out a new layer of tomatoes. Thus, we fill the jars to the top and pour boiling brine.
8. Put the jar in a bowl and cover with a saucer, leave it in this position for 3 days, then cover the jar with a nylon lid and move it to the refrigerator. We stand for another day.
Sauerkraut tomatoes are ready!
A very tasty and healthy dish, try it!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
