Pickled tomatoes with parsley and garlic: you can eat after three days

Tomatoes always make delicious sauces for meat, as well as juice, salads, and cold soups. They can also be canned, dried, and fermented.

The cook shared a recipe for delicious pickled tomatoes with berry leaves, garlic and salt on Instagram.

Ingredients:

Brine for a three-liter jar:

• 1.5 liters of cold water
• 105 g of salt
• 1 tbsp sugar
• currant leaves
• garlic
• tomatoes

Method of preparation:

1. Wash the tomatoes and leaves well, put the leaves, garlic, tomatoes, garlic, leaves again on the bottom of the jar.

2. Brine: add salt and sugar to cold water, stir.

3. Pour the brine over the tomatoes, cover the jar with a nylon lid, and leave it warm for 3 days.

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