Composition / ingredients
Cooking method
1. Tomatoes (they should be dense) are washed, cut into quarters.
2. Peel garlic, cut into plates. Greens (dill, parsley, horseradish leaves) are washed, parsley is chopped with a knife. We cut the hot capsicum into rings.
3. At the bottom of the jar we spread a horseradish leaf, a sprig of dill, then fill the jar with tomatoes, sprinkling with chopped parsley and garlic.
4. On top we put bay leaves, peppers, a sprig of dill, a couple of rings of hot pepper.
5. Prepare the marinade: pour water into a saucepan, send it to the fire, bring it to a boil, pour vegetable oil, vinegar, pour sugar and salt.
6.Sterilize the jars in a spacious saucepan with water (a liter jar - 15 minutes). After sterilization, we roll up the cans with tin lids, turn them upside down, wrap them in a warm blanket and leave them to cool completely (for 24 hours). The output is 3 liter cans.
Stored in the cellar.
Looking forward to winter)
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
