Mankind came to the concept of pickling vegetables rather quickly. The fact is that it was impossible to preserve some vegetables in a usable form in winter. It was impossible to grow cucumbers or tomatoes in greenhouses, as there was no appropriate technology. Therefore, it was easier to pickle vegetables for use in the cold period.
In our country, pickling began first with cucumbers
.
A few centuries later, after tomatoes were brought to Europe, they also began to pickle.
Let’s talk about one of the methods of pickling tomatoes
.
Ingredients for pickled tomatoes:
- tomatoes – 5 pcs;
- onion – 3 pcs…;
- garlic – 5 cloves;
- unrefined vegetable oil – 5 tbsp;
- honey – 1.5 tsp;
- lemon juice – 2 tbsp;
- oregano – ½ tsp;
- pepper blend – ½ tsp;
- salt – tsp;
- basil – a bunch;
- cilantro – a bunch.
Preparation of pickled tomatoes:
In a bowl with vegetable oil pour salt, oregano and pepper mixture. Put garlic cloves into the oil, add honey and lemon juice, mix thoroughly.
Slice onion rings, tomatoes – about 8-9 mm thick. Coarsely chop the cilantro and basil
. Place a layer of onion rings in the mold, then the tomatoes.
Sprinkle a layer of cilantro and basil, smear with vegetable oil.
Repeat the layer – onion, tomato and herbs
.
Cover the layer with vegetable oil, cover with a lid or tightly seal with food wrap. It is required to slightly shake the container so that the marinade is evenly distributed.
Send the tomatoes to the refrigerator for 4 hours.
The result is a flavorful tomato dish.
Tomatoes can be added to salads or eaten separately.
