Pickled tomatoes in Korean for winter

1. Bulgarian pepper is washed, cleaned of seeds and partitions, cut into arbitrary pieces. Peel the garlic. Hot pepper is also cleaned from seeds (if you want a sharper taste, you can leave the seeds). Using a blender, we grind the prepared ingredients.

2. My parsley, finely chop with a knife, add to the vegetable dressing. Wash the tomatoes, cut into slices and quarters.

3. In a small container, pour vinegar, vegetable oil, pour sugar and salt. Stir the marinade.

4. In pre-sterilized jars, we tightly lay tomatoes, shifting layers with vegetable dressing, pour marinade. Cover the jars with lids and leave to marinate for 2-3 hours.

5. We put the blanks in a wide saucepan and pour warm water so that it reaches the hangers of the jar. Sterilize on low heat for 15 minutes from the moment of boiling (this is for 0.5 liter cans, and if the volume is larger, then we increase the time, for example, liter cans for 20 minutes. By the way, I got 4 half-liter cans).

6. After sterilization, we roll up the cans with tin lids, wrap them in a blanket, leave them for 24 hours, after which we transfer them to a permanent storage place.

That's what a beauty it turns out! And how delicious, not to come off! Help yourself!