Korean tomatoes - the most delicious recipe

What to do if it’s already closed A little bit of everything: tomatoes pickled, homemade ketchup, tomatoes in jelly And adjika, but the tomatoes are still running out? This year I decided to try my godmother’s recipe “Tomatoes in Korean” - easy to prepare, inexpensive, interesting, bright and looks beautiful on the plate. After the first jar was opened, we realized that this was the most delicious recipe for such a preparation. In addition to the fact that vegetables have a delicious taste, we also have both a salad and an appetizer in one jar. In a word, very practical, convenient and tasty.

How to cook Korean tomatoes for the winter

The first thing you need to do is prepare containers for vegetables. Wash the one-liter jars in which the tomatoes and carrots will be stored thoroughly, turn them over onto a clean towel and dry. There is no need to sterilize the jars, since they will be sterilized along with the tomatoes.

Then, wash the tomatoes in warm water, cut off the stem and carefully cut the tomato into halves. It is important that the tomatoes are medium in size, preferably “cream” fruits.They are denser than other currently popular varieties, so there is no risk that they will “break apart” in the jar.

Set the prepared tomatoes aside and prepare the carrots: wash, peel and grate them on a Korean carrot grater. Attention: We don’t charge anything!

Another important advantage of this wonderful recipe is that we can use any amount of carrots and tomatoes, cans would be enough! Therefore, I do not indicate the exact amount of carrots and tomatoes. It’s just that everyone is guided by the tastes and preferences of their family. 🙂

When the main ingredients are cooked, place the following on the bottom of each jar:

• black pepper (peas) – 6-7 pcs.;
• allspice – 3-4 pcs.;
• bay leaf - 2-3 pcs.;
• cloves – 2-3 pcs.;
• dill umbrella;
• parsley;
• garlic – 3-4 cloves.

Next, put the grated carrots in the jars (about half of the jar), compact them well and begin to place the tomatoes on the carrots: take half a tomato, dip the cut side in ground black pepper and place the same side down on the carrots - until the jar is full.

To prepare the marinade you will need:

• 1.5 liters of water;
• 180 grams of vinegar;
• 150 grams of sugar;
• 2 tablespoons salt.

In a large saucepan for the marinade, you need to boil water, add sugar and salt until dissolved, let them boil for 2-3 minutes, add vinegar and immediately turn off. Pour the hot marinade over the tomatoes and carrots and place the preparation in a pan with hot water. Wipe the sealing lids thoroughly with alcohol, vodka or moonshine for “insurance” and cover the jars. Bring water in a saucepan with jars to a boil and sterilize for 15 minutes, roll up.

Allow to cool and store. I got such a beautiful salad with Korean carrots and tomatoes.

Korean-style tomatoes prepared according to this recipe are perfectly stored in cellars and pantries in small apartments.

A salad prepared for the winter, a salad with Korean carrots and tomatoes, is well suited as an appetizer for the holiday table, and will also make ordinary fried potatoes on weekdays festive! 😉