Sweet Pickled Tomatoes

1. 1 Tomatoes≈ $4.67 per kg 650 g
2. 2 Garlic≈ $10.00 per kg 5 g
3. 3 Dillpack 50 g ≈ $1.80 10 g
4. 4 Black peppercorns 3 g
5. 5 Bay leaves to taste
6. 6 Salt 20 g
7. 7 Sugarpack 1 kg ≈ $1.60 50 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. Choose firm tomatoes¹ of the same size, wash them, 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 dill³, garlic², peppercorns, and bay leaf in the bottom, then pack in the tomatoes¹ tightly.

4. Pour boiling water over the tomatoes¹, cover with the lid, and leave for 15 minutes. Drain the water, boil it, and pour it over again for 15 minutes.

5. Boil the drained water (about 500 ml) with the salt and sugar⁷, remove from the heat, and stir in the vinegar⁸.

6. Pour the hot marinade over the tomatoes¹ to the rim and seal immediately.

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 10 days.