Tomatoes in Honey Brine

1. 1 Tomatoes≈ $4.67 per kg 650 g
2. 2 Honeypack 350 g ≈ $5.50 30 g
3. 3 Sugar 15 g
4. 4 Garlic≈ $10.00 per kg 6 g
5. 5 Dillpack 50 g ≈ $1.80 10 g
6. 6 Black peppercorns 2 g
7. 7 Bay leaves to taste
8. 8 Salt 25 g
9. 9 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. Wash the tomatoes¹ and prick them near the stem with a toothpick.

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

3. Place the dill⁵, garlic⁴, peppercorns, and bay leaf on the bottom, then pack in the tomatoes¹ tightly.

4. Boil 500 ml water with the salt and 15 g sugar, remove from the heat, and cool to 80 °C. Dissolve 30 g honey² in the marinade and stir in the vinegar⁹.

5. Pour the marinade over the tomatoes¹ to the rim and cover with the lid.

6. Sterilize the jar in a pot of hot water for 15 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; keep an opened jar in the refrigerator for up to 7 days.