Korean-Style Green Tomatoes

1. 1 Tomatoes≈ $4.67 per kg 330 g
2. 2 Bell peppers≈ $6.00 per kg 60 g
3. 3 Garlic≈ $10.00 per kg 8 g
4. 4 Fresh chilipack 100 g ≈ $1.00 3 g
5. 5 Cilantropack 50 g ≈ $1.20 8 g
6. 6 Sunflower oilpack 900 ml ≈ $3.50 30 ml
7. 7 Vinegar 9% 25 ml
8. 8 Sugar 20 g
9. 9 Salt 10 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Cut the green tomatoes¹ into wedges, the bell² pepper into strips, and the chili into rings, then finely chop the garlic³ and cilantro⁵.

2. Mix the vegetables in a bowl with the oil, vinegar, sugar, and salt, cover, and refrigerate for 8 hours, stirring once.

3. Sterilize a 0,5 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

4. Pack the salad tightly into the jar and pour in the released juices up to the shoulders.

5. Cover the jar with the lid and sterilize in a pot of hot water for 15 minutes from the moment it comes to a boil, then seal immediately.

6. Turn the jar upside down and wrap until cool, then store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.