Piquant pickled tomatoes
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
1
- 8 shallots or 4 small onions
- 3-4 Garlic cloves
- 5 tablespoons (50 ml) White wine vinegar
- 200 ml Olive oil
- 7-10 Tbsp Juice of 1 lemon
- 1/2 TEASPOON Salt
- 1 TABLESPOON Sugar
- 1 TABLESPOON black peppercorns
- 500 g no tomatoes
- 2-3 stem(s) Basil
Directions
- 1
Peel shallots and garlic (halve onions). Boil up vinegar, 100 ml water, oil, lemon juice, salt and sugar. Add shallots, garlic cloves and peppercorns. Cover and simmer for about 5 minutes. Clean and wash the tomatoes and prick them several times with a wooden skewer.
- 2
Wash the basil and pluck off the leaves. Pour tomatoes and basil into a prepared glass. Pour hot stock over it until everything is covered. Close the jar tightly. Let the tomatoes stand for at least 2-3 days.
- 3
Shelf life approx. 5 weeks
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