This recipe will appeal to lovers of fragrant pickles. Pickled tomatoes with Bulgarian pepper are prepared simply. I prefer to add a lot of sugar, but if the vegetables themselves are sweet enough, its amount can be reduced to 60 g.
Ingredients
- Tomatoes - 2 kg
- Bell pepper - 500 g
- Garlic - 50 g
- Dill - 3 umbrella
- Black Pepper - 4 peas
- Carnation - 2 buds
- Vinegar - 80 ml
- Sugar - 100 g
- Salt - 60 g
- Water (filtered) – 2 l
Step-by-step cooking recipe
Pierce tomatoes with a needle in several places.
Prepare the bell pepper, peel off the stalks, seeds and cut into medium pieces.
Peel the garlic from the husk and lightly press down with the blade of a knife.
Put dill, spices, garlic, bell pepper and tomatoes in jars.
Pour boiling water to the top, cover with lids and leave for half an hour.
Drain the water into a saucepan and bring it to a boil again. Add sugar and salt.
Add vinegar, remove from heat and pour into jars.
Roll up the tomatoes, turn them upside down and leave them warm for a day.
