Tomatoes in Korean for the winter - quick photo recipe

Green tomatoes in Korean fast food. Recipe # 1

Ingredients:

• tomatoes of green color - one kilogram,


• sweet bell pepper - 2-3 pcs.,


• sunflower or olive oil - 50 ml,


• vinegar 9% - 50 ml,


• 4 cloves of garlic,


• salt - a tablespoon,


• 50 grams of granulated sugar,


• dill and parsley,


• red hot pepper.

Preparation:

1. Cut the dill and parsley finely, having rinsed them well beforehand.

2. Wash the tomatoes and cut them into small slices.

3. Sweet pepper rinse, peel from the core with seeds and cut into strips.

4. Peel the garlic, grind or process it in the garlic.

5. Now all the products should be mixed with salt, sugar, vinegar and sunflower or olive oil. Spread on cans and cover with capron cap.

6. Cool in the refrigerator, keeping it for 7-8 hours. After this time, the dish is completely ready. To store tomatoes in Korean can be in the refrigerator or in the cellar.

Tomatoes in Korean with sweet pepper. Recipe # 2

Products:

• 2 kilograms of tomatoes,


• Bulgarian pepper - 4-5 pieces,


• hot chili peppers - 1-2 pcs.,


• 2 tablespoons of salt,


• 4 tablespoons of sugar,


• 2-3 garlic (heads),


• Acetic acid (9%) - a tablespoon,


• sunflower oil - 1 tablespoon,


• a little greens (dill, celery, parsley) and horseradish root (you can also use a horseradish leaf).

How to cook:

1. Bulgarian pepper is purified, we remove the core and seeds from it. Similarly we treat pods of hot pepper. Garlic is cleaned from the husk and cut finely.

2. All three ingredients listed are mixed and passed through a meat grinder.

3. Add to the grinded vegetables vinegar, greens, sugar, salt and butter. Thoroughly mix.

4. Rinse the tomatoes, cut them into quarters. If tomatoes are small in size, then you can divide them with a knife into two equal parts.

5. Take a three-liter prepared clean jar and put horseradish (leaf and / or root) on its bottom, then - a layer of tomato, on top - a mixture of peppers and garlic, again a layer of tomatoes, once again a mixture and so on until the neck of the jar. This is done to better mix vegetables.

6. We close the jar with tomatoes with a polyethylene lid. Keep in the refrigerator and periodically turn the jar so that the excreted juice from tomatoes is evenly distributed along with the vegetables.

How to prepare tomatoes in Korean for the winter. Recipe # 3

Ingredients:

• 2 kg of tomato,


• 1 carrot,


• 2 garlic,


• 4-5 Bulgarian pepper,


• greenery,


• salt - 1,5-2 tablespoons,


• granulated sugar - 100 grams,


• sunflower oil - 100 ml,


• vinegar (9 percent) - 80-100 ml.

Preparation:

1. Wash the tomatoes, lightly dry and cut into halves.

2. Sweet paprika with garlic and peel in a meat grinder, mix together.

3. Wash carrots and grate on any grater. Greens (parsley, celery, dill, coriander) chop.

4. Now put all the ingredients in several layers in the jar (preferably it should be three liter): first tomatoes (the place of cut must look upwards), then garlic with pepper, after them - carrots and the fourth layer - greens. Repeat the sequence of layers, and so you fill the whole jar with vegetables and greens.

5. Between the layers, in two places, add a little red hot pepper and any other spices (such as basil or coriander).

6. Prepare the marinade: mix with the salt salt, vinegar and sugar until the salt and sugar are completely dissolved.

7. Marinade is poured into a jar, covered with a cap nylon and put in the refrigerator in an inverted state.

8. After 8-10 hours the dish is ready!

Author: Katerina Sergeenko