Korean-Style Tomatoes for Winter
Description
Perfect for winter pantry stocking. For this recipe you will need firm tomatoes, pink or red—it does not matter; the recipe also turns out great with plum tomatoes. Prepare the jars in advance: wash them and sterilize them using whichever method is convenient for you—I do it with steam. Boil the lids for a couple of minutes. Yield: 3–4 jars; this depends on how tightly you pack the tomatoes into the jar and also on how much juice the tomatoes release during the process. Today I packed the jars right up to the lids, so I ended up with three jars and some of the salad was left over “for tasting.” If you pack them only up to the shoulders, feel free to count on 4 jars. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Wash all the vegetables, peel them, rinse the herbs well, remove the seeds from the sweet bell peppers. Let's get started!
- 2
Step 2
Place the sweet pepper, hot pepper, and garlic in the food processor bowl.
- 3
Step 3
Grind until a fine pulp.
- 4
Step 4
Grate the carrots on a Korean-style grater, finely chop the herbs, and slice the onion into thin half-rings.
- 5
Step 5
Small tomatoes can be cut in half or into quarters; large ones are better cut into wedges. Place them in a large bowl, but not an aluminum one.
- 6
Step 6
Add the vegetable mash, chopped herbs, onion, grated carrot, salt, sugar, vegetable oil, and vinegar.
- 7
Step 7
Mix well and let stand for 30 minutes so the vegetables release their juices.
- 8
Step 8
Pack the vegetables with the marinade into sterile jars.
- 9
Step 9
Place the jars in a large pot on a dish towel. Pour in warm water up to the shoulders of the jars. Cover with lids and bring the water to a boil. Sterilize the jars for 20 minutes.
- 10
Step 10
Seal the lids with a jar wrench. Turn upside down. Leave to cool. Afterward, store in a cool place.
- 11
Step 11
Good luck with your preparations!