Tomatoes Under Snow with Garlic

1. 1 Tomatoes≈ $4.67 per kg 650 g
2. 2 Garlic≈ $10.00 per kg 40 g
3. 3 Dillpack 50 g ≈ $1.80 10 g
4. 4 Black peppercorns 2 g
5. 5 Bay leaves to taste
6. 6 Salt 25 g
7. 7 Sugarpack 1 kg ≈ $1.60 40 g
8. 8 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. Finely grate the garlic² (40 g).

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

3. Place the dill³, peppercorns, and bay leaf on the bottom, then pack in the tomatoes¹ tightly. Scatter the grated garlic² evenly over the top.

4. Bring 500 ml water with the salt and sugar⁷ to a boil, remove from the heat, and pour in the vinegar⁸.

5. Pour the hot marinade over the tomatoes¹ carefully down the side of the jar so you do not wash off the garlic², 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 it.

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