Tomato and Pepper Pickle Recipe (For 5 kg)
5-6 kg Tomatoes and Peppers
1 Celery leaf with its stalks
5 liters of water
3.5 heaped tablespoons of rock salt
1 tablespoon of citric acid
1 cup (200 ml) of apple vinegar (grape vinegar can also be used)
1 handful of chickpeas
1 whole garlic head
Sugar (3 cubes or half a spoon of granulated sugar)
Preparation
Step 1: First, wash the vegetables thoroughly.
Step 2: Dissolve 3.5 tablespoons of rock salt in 5 liters of water.
Instructions:
In a 5-liter jar, first add a handful of chickpeas, half a tablespoon of citric acid, some celery leaves, and 3 garlic cloves.
There is no strict order, you can add tomatoes or peppers. Cut off the tips of the peppers and place them in the jar. Depending on the size, cut the tomatoes into halves or quarters and add them in layers.
When you reach the middle of the jar, add 3 more garlic cloves and a little more celery, and continue layering tomatoes and peppers.
On the top layer, add 3 more garlic cloves, celery, half a tablespoon of citric acid, half a tablespoon of rock salt, and 3 sugar cubes (or granulated sugar).
Finally, pour in enough salted water to cover the vegetables, and close the lid tightly, ensuring no air can get in.
Final Steps:
Roll the jar a bit on the floor, then turn it upside down, cover it, and let it sit for one day.
If the vegetables absorb the water, add any remaining salted water from the previous day.
Close the lid tightly again and store the jar in a dark place at 25°C for two weeks.
After that, enjoy your pickles!
18 сен 2024
