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🍽️ Pickled Salt Tomatoes

68 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Make a cross-shaped cut at the bottom of the tomatoes.
  2. 2. Pour boiling water over the tomatoes.
  3. 3. Immediately transfer the tomatoes to cold water to stop the cooking process (shock).
  4. 4. Peel the skin off the tomatoes.
  5. 5. Bring about 1 liter of water and vinegar to a boil in a pot.
  6. 6. Season the liquid with salt and sugar.
  7. 7. Fill the peeled tomatoes into sterilized jars.
  8. 8. Pour the hot liquid over the tomatoes until they are completely covered.
  9. 9. Seal the jars with the lids.
  10. 10. Turn the jars upside down for a short moment.
  11. 11. Place the jars upright and let them cool down completely.
  12. 12. Store the jars in the refrigerator.
  13. 13. Consume the tomatoes within a few days after opening.

Nutrition per serving