The most delicious pickled tomatoes are made with vegetable oil! Vegetables are enveloped in oil, become glossy, appetizing, absorb aromatic brine and shine invitingly on the plate.
Cooking description:
Choose small to medium-sized tomato fruits for pickling so that they do not need to be chopped or pierced. If desired, add 1-2 cloves of peeled garlic to cans of tomatoes, if you like such additives. Garlic will add a piquant and spicy aroma to the workpiece.
Purpose: Inexpensive
Main ingredient: Vegetables / Tomato / Vegetable oil
Dish: Blanks / Marinating
Ingredients:
- Tomatoes - 300 Grams (per 0.7 liter can)
- Water - 1 Glass
- Celery - 1 Piece (twig)
- Salt - 1 Teaspoon
- Sugar - 0.5 Teaspoons
- Vegetable oil - 1 tbsp. the spoon
- Vinegar 6% - 1.5 Tbsp. spoons
- Black peppercorns - 15 Pieces
Servings: 3-4
How to cook "Pickled tomatoes with vegetable oil"
Prepare the indicated ingredients. Rinse the tomatoes in water. Place tightly in a clean, rinsed jar. Boil water in a kettle or a saucepan, pour boiling water into a jar and cover with a tin lid, leave to steam for 10 minutes. Pour spices and herbs into a cauldron or a saucepan. After 10 minutes, change the lid on the jar to a drain one and drain the liquid into the cauldron. Place the cauldron with brine on the stove and bring to a boil. Turn off the heat and pour in vegetable oil, as well as table vinegar, but only in a non-boiling brine so that a lush foam does not form! Place a rinsed celery sprig in a jar, pour in the brine and immediately screw the container with a hot screw cap or a preservation wrench.
