Composition / ingredients
Cooking method
1. Tomatoes are washed, cut into halves (if the fruits are very large, then into quarters).
2. We peel the pepper from the seeds, wash it, and peel the garlic. Chop the garlic, cut the pepper into strips.
3. In the resulting garlic mush, add ground hot pepper, sugar and salt, dry spices for Korean salads, and also pour vegetable oil and vinegar, mix.
4. My dill and basil, chop with a knife, add to the bulk. We leave it for a while so that the salt and sugar crystals completely dissolve.
5. In pre-sterilized jars, we spread tomatoes in layers, pour marinade (fill the jars to the hangers).
6. We sterilize the blanks in a large, spacious saucepan with boiling water (we put a cloth towel on the bottom so that the jars do not burst) for 15 minutes (if the jar is larger than 1 liter, the time increases accordingly).
7. We roll up the cans with tin lids, turn them upside down, wrap them tightly with a blanket. In this state, we leave it for a day, after which we transfer it to a permanent storage place (I have a cellar).
Serve with any side dish, it will be very tasty!
The calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Ground hot pepper - 21 kcal/100g
