Pickled tomatoes with horseradish
Composition / ingredients
18
Servings:
Cooking method
1. Mine, and then sort through all the tomatoes according to maturity.
2. We clean the horseradish root. Peel the garlic, if the slices are large - cut them in half.
Wash the greens well in warm water.
3. We wash the jar with a clean sponge with soda.
4. We put the greens on the bottom of the jar, cut the horseradish root and garlic.
5. We put tomatoes in the middle and cover the top with umbrellas of dill and leaves
of
currant and garlic cloves.
6. For brine, take warm water and dissolve salt in it.
Fill the jars to the very top so that the tomatoes are covered with brine.
We leave it in the kitchen warm for a week. We do not close tightly with lids.
7. After that, we put the jars away for storage in a cool place.
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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Horseradish Root - 59 kcal/100g
- Currant leaves - 0 kcal/100g
