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🍽️ Pickled Tomatoes

317 kcal · 30 min · 4 servings

Ingredients

• 500 g Cocktail tomatoes
• 10 garlic cloves
• 1 bunch oregano
• 200 ml vinegar
• 40 g sugar
• 2 tsp salt
• 1 tsp peppercorns
• Olive oil (to cover)

Instructions

1. 1. Wash the oregano thoroughly and pat it dry with a kitchen towel.
2. 2. Peel the garlic cloves.
3. 3. Combine the vinegar, sugar, salt, peppercorns, two garlic cloves, and 200 milliliters of water in a pot.
4. 4. Simmer the marinade over low heat for ten minutes.
5. 5. Wash the tomatoes.
6. 6. Dip the tomatoes briefly into boiling salted water to blanch them (cook briefly in boiling water).
7. 7. Keep the blanching time to exactly three seconds.
8. 8. Drain the tomatoes and let them drip dry.
9. 9. Fill the jars with the tomatoes and the oregano sprigs.
10. 10. Press the remaining garlic over the tomatoes.
11. 11. Pour the hot marinade over the tomatoes.
12. 12. Top up the jars to the brim with olive oil.
13. 13. Seal the jars tightly.
14. 14. Let the tomatoes infuse for one week.

Nutrition per serving

• kcal: 317
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 35 g