Halved Tomatoes with Onion

1. 1 Tomatoes≈ $4.67 per kg 700 g
2. 2 Onions≈ $1.60 per kg 80 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Dillpack 50 g ≈ $1.80 10 g
5. 5 Black peppercorns 2 g
6. 6 Bay leaves to taste
7. 7 Sunflower oil 15 ml
8. 8 Salt 25 g
9. 9 Sugarpack 1 kg ≈ $1.60 40 g
10. 10 Vinegar 9%pack 500 ml ≈ $1.30 50 ml

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 firm tomatoes¹ in half and slice the onion² into 3 mm rings.

2. Sterilize a 1 l jar over steam for 10 minutes and boil the lid for 5 minutes.

3. Place the dill⁴, garlic³, peppercorns, and bay leaf on the bottom. Pack the halves cut side down, layering them with onion² rings.

4. Boil 400 ml water with the salt and sugar⁹, add the vinegar¹⁰, and remove from the heat.

5. Pour the hot marinade over the vegetables up to the shoulders, add 15 ml oil on top, and cover with the lid.

6. Sterilize the jar in a pot of hot water for 20 minutes from the moment it comes to a boil, then seal.

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